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Thanks fr the recipe...sure will try...thanks again..

Thanks for the recipe , Sunkan and also convey my thanks to Priya!

Shanthi,
You can add applesauce 1/4 cup for 2 eggs specified.
If you don't have applesauce, grind the apples with the skin and add it.
This way it comes out good.
Because we also don;t use eggs.

sriniketan

Ingredients:


For the stuffing:
225 gms paneer, finely chopped
1 onion, chopped
1 teacup cabbage, chopped
1 tbsp coriander, chopped
5 green chillies, chopped
salt to taste
For the dough:
3 teacups whole meal flour
2 tbsp ghee
½ tsp salt
For the parathas:
Ghee for frying

Method:


Combine the paneer, onion, cabbage, coriander, green chillies and salt and make
the stuffing.
Sieve the flour with the salt. Apply ghee to the flour.
Put water and make into small parts.
Knead properly and divide into 10 to 12 parts.
Take a small part of the dough, flatten a little and put 1 tbsp of the green
peas mixture in the center.
Cover the mixture by drawing up the edges towards the center.
Press on a floured board and roll out into a round as large as saucer.
Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once.
After 1 minute, put a little ghee around the edges, turn again and fry the other
side. When brown patches appear on both sides, the paratha is ready.
Repeat the same procedure for the rest of the dough.

Ready to serve hot (best if served straight from the pan to the plate)

Ingredients

1 medium size brinjal
1 large size onion
2-3 flakes garlic
2-3 green chili
4 tblsp poppy seed
1 tbsp mustard seed (optional)
2 tbsp Mustard oil
Salt to taste
½ tsp turmeric powder

Directions

1. Cut brinjal first lengthwise then widthwise.
2. Marinate with salt and turmeric powder for ten minutes.
3. Heat oil and fry onion till translucent. Keep fried onion aside.
4. Heat oil. Put the fire slow.
5. Add brinjal pieces and cover.
6. Grind poppy seed, mustard seed, green chilli and garlic to a smooth paste with water.
7. Grind fried onion separately.
8. When brinjal will turn soft, add spice paste along with onion paste and salt to taste.
9. Add hand full of water to mix the paste well with brinjal.
10. Keep them cook for sometime, then remove from fire.

Pastry OR Pie Crust

• 1/2 cup Butter
• 1 1/4 cups Flour
• 1/4 cup Parmesan, grated
• 1 teaspoon Paprika
• 2 tablespoons Cold water

Filling

• 1/2 cup Butter or margarine
• 1/2 pound Mushrooms, sliced
• 2 cups Chicken; cooked, diced
• 1 Green onion bunch, chopped
• 3 Eggs
• 1 teaspoon Salt
• 1 1/2 cups Light cream
• 1 cup Swiss cheese, grated

Blend pastry ingredients together; roll out to make a 10 inch pie crust. Bake 5 minutes at 400 degrees. Cool.
Filling: Saute mushrooms in butter. Add chicken and green onions. Saute five minutes. Add to pie shell. Blend eggs, salt and cream together. Pour into pie shell. Sprinkle cheese over top. Bake for 45 to 55 minutes at 350 degrees F, or until set.
Quiche Recipe serves 6.

swagata..Welcome to IL..I think these recipes must be posted under Miscellaneous recipes..

Ingredients for cheese balls:
Milk 2 liters
Juice of 4 medium sized lemons (3/4 cup)
A few broken cashew nuts
A few raisins
1 table spoon of chopped ginger
1 table spoon of chopped green chilies
2 ½ table spoons of Maida
4 tea spoons of sugar
½ tea spoon salt
¼ tea spoons of baking powder
Oil to deep fry

How to make cheese balls:
Make chhena with 2 liters of milk and lemon juice. Bring it to normal temperature and drain out water completely by sieving or by hanging it into a cloth. Now make soft dough of the chenna by adding salt, sugar, chopped ginger, chilies and baking powder. Make 12 or 13 equal sized balls with the dough. Put a broken piece of cashew and raisin into each ball.

Now heat the oil in a non-stick frying pan and fry each ball carefully till it becomes golden brown. Remember, while frying the balls, they are prone to get burnt. So do not fry for long time. Keep all the balls aside.

Ingredients for curry:
2 big potatoes cut each into 4 or 6 pieces (half D shaped)
2 big tomatoes chopped
1 cup peas
¼ cup grated ginger
1 table spoon cumin seeds
2 green chilies (halved)
1 tea spoon red chili powder
3 ½ tea spoons sugar
Salt to taste
4 table spoons oil
Coriander leaves, cashew nuts and raisins for garnishing

How to make curry:
Heat oil in a heavy bottom vessel. Add cumin seeds to it. When it starts splattering add grated ginger. Fry it for 2 minutes on high heat. Now add chopped tomatoes, green chilies, red chili powder, sugar and peas. Fry it on medium heat for another 5-6 minutes until oil flows separately.

Meanwhile, fry the pieces of potatoes on high heat till they become golden brown. Add it to the curry and sauté for 2 minutes. Now add water to the curry and let it cook for sometime. While the potatoes are semi cooked, add salt according to taste. When the potatoes are cooked, add the cheese balls and 1 cup of water to the curry; mix it well and boil it on high heat for 5 minutes till the balls become soft. Reduce the water to thick gravy. Garnish with coriander leaves, cashew nuts and raisins.

Serve with poori, luchi, vegetable pulao or plain parota.

Hi,

It seems to be interesting.Have never heard about this recpe @ all , will sure try and let u know.Thaks.

Hi,

Nice recipe.If possible plz post a picture of it whenever you find time.Thanks.

hi,
i am sorry, i should post it on other thred.o post a pic ..i am new to this site....i will try to post a pic along with my recipe....

thanks and regards,

Swagata