Potato (Aloo) Parathas

Ingredients
wheat flour dough for 4 paratha
2 large potatoes boiled and peeled
1 onion finely chopped
2 green chillies finely chopped
1/2 tsp. ginger grated
4-5 garlic flakes crushed
1 tbsp.  chopped coriander leaves
salt to taste
1tbsp lemon juice
4 tsp. oil
oil to shallow fry
Method
filling
Mash the potatoes.Add onion,ginger, chilli, garlic.Add coriander, potatoes and other ingredients.
Mix well.filling mixture is ready .apart in 4 proportion
roll each paratha  fill the mixture again make ball and again roll it.do the same with all parathas
shallow fry each parathas .
Serve hot with tomato ketchup, chutneys or pickle or  plain fresh curds

paneer kalakand

Ingredients
2 cup grated paneer
1 cup milk full cream
1 cup powdered sugar
A pinch of cardamom  powder
Method
Mix all the ingredients well and put in a non sticky pan.
Steam it for 15 minutes and allow to cool down.
Then cut into square pieces.
Refrigerate before serving.

pua (rasila)

Ingredients:

For Rabri:  1 liter Amul Gold Milk • 2 cup Sugar For the Syrup:   1 cup Sugar  1 cup Water  Saffron strands  1/2 tsp Cardamom Powder For the Malpua:  500 gms maida (flour)  400 gms Amul Gold Milk   almonds and pistachios to garnish  Ghee

How to make Malpua:

Mix the milk and 2 cup of sugar in a thick-bottomed pan. Cook to reduce it to a fourth of its original volume while stirring frequently. Remove it from the flame, allow cooling . Mix equal quantity of sugar and water in a pan. Boil it until a single-thread consistency is obtained. Add cardamom powder and mix well , Keep it aside In a large mixing bowl, blend the  milk, flour(maida) and baking powder together to form a smooth batter. Meanwhile heat enough ghee in a deep frying pan to cook the malpuas.Pour the batter into the oil to form circles about 4" in diameter.Cook till golden brown.Remove from the oil and put directly into the sugar syrup. Remove after 2-3 minutes and drain on a kitchen paper.Now to serve, place 2 malpuas in a plate, 1 spoon rabri over them and garnish with  nuts .

Bhindi Masala

Ingredients
10 bhindi
1/2 tsp jeera
1 tbsp dhania powder
2 tomatoes finely chopped
1 tbsp jeera powder
curry leaves(optional)
1/2 tsp garam masala powder
pinch of haldi
1/2 tsp chilly powder
1 onion  chopped lengthwise
oil   to fry
1 green chilly finely chopped
Method
Cut the ladies finger  (one inch pieces), put  oil in a  wok,add jeera after i min add onion fry for 1 min,add
ladies finger .add all powders and  fry for 2-3 mins. then add  tomatoes mix well fry for 1 min,
 keep aside in a plate, and garnish with onion  ,chilly and  coriander leaves, serve either with
chapathi, or poori or  white/brown rice.

crunchie bhindi ( lady's finger)(okra)

Ingredients
bhindi ( lady's finger) - 10
corn flour - 2 tbsp
ajwain (carom seeds) - 1/2 tablespoon
ginger - grated (for the garnish)
pinch of turmeric
pinch of chili powder
salt to taste
lemon juice (for garnish to taste)
Method
Select small bhindi for this recipe. Wash the bhindi.
cut 1-2" pieces.
Sprinkle the corn flour, ajwain, salt, turmeric and chili powder over the  pieces. Mix well.
Heat oil in a  wok. Deep fry the bhindi till golden brown.
Drain and keep aside on serving dish.
Garnish the bhindi with the ginger and lemon juice
Serve hot!