VEGETABLES AND CHICKEN FOR PASTA AND PIZZA

This can be prepared very easily and mixed with the sauce just before serving. This is an excellent option as a topping on your be favourite pizza..

INGREDIENTS
1/2 cup each...
Boiled corn
Blanched carrots
Green peas
And shredded boiled chicken
Sliced button mushrooms
A few sliced black olives
2 tsp oregano
1 tsp red chill flakes
2 tbsp finely chopped garlic
1 medium sized onion chopped
10-12 leaves of fresh basil
2 capsicum chopped
Salt
2 tbsp Olive oil

METHOD
In a pan head Olive oil. Add chopped garlic saute till pink.
Add onions and salt. Toss in the veggies and chicken. Adjust salt and pepper and chilli.
Saute for another 2 mins. Turn off the flame and then add sliced olives and roughly chopped basil leaves.

You can use this to  spread on pizzas or as a addition to your pasta.
Trust me it tastes great .

NACHOS WITH BAKED BEANS

If you are planning a party athome this has to be in your menu...great finger food.

INGREDIENTS
1 tin baked beans in tomato sauce
2 green chillies chopped
2 capsicums chopped
4 tbsp ketchup
2 onions finely chopped
4 tbsp oil
Chopped corriander
Grated cheese
Nachos of your choice

METHOD
Heat oil in a pan. Add chopped onion and saute till translucent.
Add chopped  capsicum and green chillies. Add the tin of baked beans and bring to boil.
Add ketchup and corriander leaves.

For plating spread a layer of nachos, top with a layer of beans and grated cheese. You can either repeat these layers or just one set. Just microwave for the cheese to melt.
Serve immediately.

SALSA

This is a type of accompaniment which can be used as it is or as a topping over a garlic bread bruschetta..

INGREDIENTS
3-4 tomatoes blanched ( skin removed)
2 small onions finely chopped
5-6 cloves garlic finely chopped
3 tbsp finely chopped parsley
1 tsp chilli flakes
Salt
Juice of 1/2 a lemon.

METHOD
Finely chop the blanched tomatoes. Simply mix all the other ingredients and use.
To use as a topping over a garlic bread lightly roast the bread and spread this salsa cover with grated cheese and bake for 6-8 mins
Just serve it as a dip with cheese flavoured nachos.

WHITE SAUCE (ROUX)

This is  very delicious sauce for tossing up pasta..just be sure that you don't let it cool or it will turn mushy and lumpy.

INGREDIENTS

2 cups milk
2 cups chicken stock/veg stock
3-4 tbsp all purpose flour
2 tbsp butter
2 tbsp Olive oil
1 tsp black/ white pepper powder
1/2 cup grated cheddar cheese
Salt to taste

METHOD
In a pan heat olive oil and butter.
Tip in the flour and saute for 2 mins.
Add the stock and milk and bring to boil.
Finally add pepper powder and grated cheese.
Cook for a minute and your white sauce is ready.

Just make sure that you don't let it cool. Keep your pasta boiled and ready. Mix just before serving.

PIZZA AND PASTA SAUCE

This is a recipe that can be used for pizzas and pastas...making just a few variations.

INGREDIENTS
6-8 tomatoes
3 tbsp chopped garlic
2 medium onions finely chopped
2 tbsp oregano
2 tbsp chilli flakes
2 tbsp sugar
4 tbsp Olive oil
Salt to taste
1 tbsp vinegar

METHOD
Blanch the tomatoes and peel the skin when cool.
Chop them finely.
In a pan heat olive oil and add chopped garlic. Saute till pink.
Then add onions. Saute till translucent. Add the chopped tomatoes, bring to boil.
Finally add oregano, chilli flakes,salt ,sugar and vinegar.
Cook till the sauce thickens.
Pls do not cover the pan while cooking.

This sauce can be used as a pizza base and it can be used to toss pasta.
Just add 3-4 tbsp of fresh cream to this sauce and you get the base for pink pasta.
You can adjust the chilli and salt to your taste.

CHEESE PARANTHA

Quick and easy ...

INGREDIENTS
For stuffing...
1 cup grated cheddar cheese
1/2 cup grated paneer
1/2 cup finely chopped onion
3-4 green chillies chopped
5 tbsp chopped corriander leaves
Salt to taste
1 tsp Maggie Masala magic

Regular chapatti dough

METHOD
Mix all the ingredients for stuffing in a bowl.
Make equal parts of dough and roll out small discs. Place a good quantity of stuffing in the center and cover with another disc.
Roll out with the help of dry flour.
Roast on a tawa and then fry using ghee.
Serve hot with tomato garlic chutney.

KEEMA PARANTHA

Enjoy this nonveg parantha anytime...it's tasty and super easy..

INGREDIENTS
For stuffing...
250 gms mince of your choice
3 medium onions very finely chopped
3 green chillies chopped
2 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp garamasala powder
Juice of 1 lemon
Chopped corriander leaves
Salt to taste

For the dough...
3 cups of whole wheat flour
3 tbsp oil
Salt
Water for kneading
Mix all these and form a semi soft smooth dough...cover and let it rest till your stuffing is prepared and cooled.

METHOD
Mix all the ingredients mentioned in the stuffing section in a wide pan except lemon juice and corriander leaves.
Mix well and then turn on the flame. Keep sauteing and stirring till the mixture is dry and cooked. Pls do not cover and cook.
Let this cool a bit and then add the lemon juice and chopped corriander leaves.
Allow this mix to cool completely.

Divide the dough to equal parts.
About 14 parts.. approx depending how thick or thin you want the paranthas to be.
Roll out small discs and keep aside. Take one disc and place enough quantity of stuffing in the centre. Cover with another disc. Seal edges and roll out to your desired thickness.
Roast over a hot tawa and then fry pouring ghee till golden and crisp.
Serve with onions and green chutney.

GUD KA PARANTHA ( JAGGERY)

The best option to satisfy your sweet tooth..

INGREDIENTS
For stuffing...
1 cup grated jaggery.
2 tsp fennel seeds crushed
1/2 tsp cardamon seeds crushed
1/4 cup grated coconut
Ghee for frying

For the dough...
2 cups whole wheat flour
3 tbsp powdered sugar
3 tbsp oil
1 tsp salt
Water for kneading
Mix all these to form a soft dough. Keep aside for a few mins.

METHOD
Lightly roast the grated coconut.
Let it cool. Then mix all the ingredients with jaggery.
Divide the dough to equal parts.
Roll out small discs. Place a disc and put a good quantity of stuffing in the center. Cover with another disc. Seal the sides very very well. Roll out with the help of dry flour. Roast over a tawa and then fry with ghee till golden and crisp. Serve hot.

PYAAZ KE PARANTHE

You won't find this recipe as a commonly made one...actually only a few people know this version of paranthas...you should be one of them.

INGREDIENTS
For stuffing...
4 Large onions very finely chopped
2-3 tsp red chilli powder
Salt to taste
1/2 tsp chat Masala
1/4 th tsp garamasala powder

For dough..
2 cups whole wheat flour
2 tbsp oil
Salt to taste
Water for kneading as required
Mix these ingredients to form a regular chapatti dough. Set aside to rest.

METHOD

In a large bowl mix all the ingredients except salt.
Mix throughly.
Do not add salt.
Roll out small discs of equal parts of the dough.
Place one disc and put the filling mixture in the centre.
Now add salt just enough for one parantha. Mix lightly. Sprinkle dry flour over this and then place the other disc over.
Use more dry flour and roll lightly into a parantha.
Fry on a tawa or pan with drizzling of ghee till golden and crisp. Serve with tomato ketchup.

ALOO PARANTHA

Everyone loves aloo paranthas..from a small child to an adult...it's almost a universal favourite...this is my take of the many available recipes..

INGREDIENTS
For the stuffing...
500 gm potatoes boiled and mashed
2 large onions
2-3 green chillies chopped
1 tsp anardana lightly roasted and crushed
1 tsp cumin seeds
1 tsp carrom seeds
Salt to taste
2 tsp Chaat Masala
4 tbsp chopped corriander leaves
1/2 tsp garam masala powder
Ghee for frying
Butter and curds  for serving.

For the dough...
2 cups wheat flour
1/2 cup all purpose flour ( maida this is optional)
Salt to taste
3-4 tbsp oil
1/2 cup milk
Water to knead as required
Mix all the above ingredients to form a soft dough. Cover with a moist damp cloth and set aside for 15-20 mins.

METHOD..
In a large bowl, mix all the ingredients mentioned in the stuffing section except ghee and curds.
Mix well.
Make equal sized balls of this stuffing.
From the kneaded dough make equal sized balls.
Roll out small discs and keep the stuffing in the centre.
Press in the center and bring the sides of the dough to form a ball. Roll out with the help of dry flour to your required thickness.
Do not press hard whilest rolling or else the stuffing will pop out . Fry on a hot tava on both sides till golden and crisp.
Serve hot with butter and curds and pickle.
Enjoy..

GREEN PEAS AND CAPSICUM PARANTHA

This is not a very regularly tried out recipe...but surely th best way to make children eat peas,,,

INGREDIENTS

For stuffing..
2 cups of shelled green peas corasley ground
1cup finely chopped capsicums [green or red or yellow or all mixed]
2 tbsp finely chopped onions [optional]
2 tbsp paste of green chillies and 1 tbsp cumin
2 tsp amchoor powder
1 tsp carrom seeds [ajwain]
2 tsp garam masala powder
salt to taste
3 tbsp chopped corriander leaves

For dough...
2 cups whole wheat flour
1 cup maida [all purpose flour]
2 tbsp oil
1tsp salt
water as required to form dough
mix all the ingredients except water, to form a dough like normal chapatti dough.
Pls add water gradually.
keep aside to rest

Mix all the ingredients for stuffing in a bowl'
Adjust salt.
Make equal sizes balls from the dough.
Roll out small discs, place a good amount of stuffing in the centre, cover with another dough disc.
Seal from all sides and roll it to a thick parantha with the help of dry flour.
Fry on a hot tawa or pan using pure ghee. Serve hot with curds.

PANEER PARANTHA

An absolute favourite panjabi breakfast recipe....go ahead and give it a try...

INGREDIENTS
For stuffing...
500 gms paneer (mashed)
2 medium potatoes boiled and mashed
2 green chillies finely chopped
2 tsp red chilli flakes
3-4 tbsp finely chopped corriander leaves
1 tsp garam masala powder
1 tsp black pepper powder
2 tsp chaat masala
salt to taste

For dough...
2 cups whole wheat flour
1 cup maida (all purpose flour)
salt to taste
2 tbsp oil
3 tbsp curds
water as required for kneading

Ghee for frying the paranthas

METHOD

Mix all the ingredients mentioned for the dough in alarge bowl. Do not add water first.
We need a soft dough, so add the water gradually as needed. Cover the dough with a damp cloth and let it rest for 20 mins.


Mix all the ingredients mentioned for stuffing in a bowl. adjust salt as per your taste.
Make equal portions of the dough and the stuffing. Roll out a small disc from the dough place enough stuffing in the middle bring together to form a ball. Use dry flour to roll the parantha. Please be very gentle whilst rolling else the stuffing might fall out.
Fry on a tawa or pan applying ghee on both sides till golden and crisp,

Enjoy with butter and pickle.