Makki Atta ka Chilla

Ingredients:

1. 6 tblespoon Makki atta
2. 2 tbspoon Rava/Sooji
3. 200 grams of cabbage cut and shred
4. 2 big size tomato (in paste form)
5. 2 big onion cut in longevity
6. 2 green chilies
7. 1/2 tsp salt
8. 1/8 tsp asfotedia
9.  1/2 cup water
10. 4 tablespoon oil

Method:

1. Mix all the ingredients described above and keep it aside for 1/2 hour
2. After 1/2 hour place a tawa on gas on high flame, spread 1 tsp oil on tawa and as the tawa heat up, spread 1/2 bowl batter on tawa
3. Now turn the flame to medium and let it cook for 8 to 10 minutes
4. After 8-10 minutes, turn the chilla to get it cooked at other side.
5. Cook the other side for next 5 mins and serve the chilla with green chutney or ketchup

Mix Veg- African Style

Ingredients:

1. 1 Red onion Sliced
2. 2 carrots, peeled and halved
3. 2/5 cup green beans, ends cut off
4. 1 tomato
5. 1 small potato, ends cut off
6. 1/3 cup cauliflower, cut in florets
7. 1/3 cup turnip (shaljam), peeled and halved (if available)
8. 1/3 cup red pepper, cut into 2cm strips
9. 1/5 cup peas (fresh or frozen)
10. 2 garlic cloves (crushed)
11. 1 tsp salt
12. 1/2 tsp black pepper
13. 1/2 tsp ginger powder
14. 1/2 tsp turmeric
15. 1 1/3 tbsp fresh ginger (finely grated)
16. 3 tbsp olive oil/ cooking oil
17. 1 fresh chili
18. 1 pinch saffron strands 
19. 1/2 bunch coriander

Direction:

1. In a Non-stick pan, add oil as the oil heats up add garlic & Ginger, when the mixture turn golden, turn the flames at the lowest point, add all the spices and vegetable (except Onion & Tomato). Mix them well so that spices is coated well in vegetable
2. Remove the coated vegetable in a pot. 
3. Now Add the remaining oil to the non-stick kadhai on slow flame, place the sliced onion on the bottom, then stack of carrot slices, portato, pepper, and cauliflower in a pyramid shape and add 1/4 cup water. 
4. Bring to a boil on the stove and cook for 25 minutes with the lid on, occassionally checking to make sure all the water does not boil away or burn. If you need to add a little more water, do so. 
5. Next, arrange all the other vegetables (except the tomato and chili) on top of the hard vegetables, keeping a pyramid shape. 
6. Now, put the whole chli on top and add the lid before cooking for another 20 minutes with another 1/5 cup of water. Check to make sure it does not burn dry. 
7. Slice the tomato into 1/2 cm disks and place around the tagine. Continue to cook for five minutes and serve with chapatti, Naan

Image Courtesy: Dr Ozz Show

Methi Paneer Recipe

Ingredients:

1. Paneer- 200 grams
2. Green peas- 150 grams
3. Kasturi Methi- 1 tblespn
4. Cashewnut powder- 4 tsp
5. Milk- 1 cup
6. Ginger- 1/2 inch grated
7. 2 green chillies grinded
8. Onion- 2 grinded
9. Tomato - 2 grinded
10. Jeera- 2 tsp
11. Turmeric powder- 1 tsp
12. Salt- 1/2 tsp
13. Coriander powder- 1 tsp
14. Garam Masala powder- 1/2 tsp
15. Oil- 4 tsp
16. 1/2 cup water

Method:

1. In a pan add oil, as the oil heats up add cumin seeds and when the cumin seeds startd crackling, add ginger, chilli, onion paste and cook it till the paste turns light golden.
2. Now add tomato paste, peas and cook it again for 10 min at medium flame.
3. Now add cashewnut powder and milk and cook it again for 5  ins
4. turn the flame slow add all spices and mix well
5. Add kasturi methi, water and cubes of paneer.
6. As the curry starts to boil here ur tasty veg ready to serve with chappati, bread or naan 

Easy Pasta

Ingredients:

1. 200 grams noodles, Fettuccine shape (cooked)
2. 1/4 cup fat-free ricotta cheese or 1/4 cup paneer
3. 2 tbsp low-fat cream cheese
4. 2 tsp grated parmesan cheese
5. 1 tsp minced garlic
6. 1/8 tsp salt (or more to taste) or 1/8 tsp garlic salt (or more to taste)
7. 1/4 tsp pepper (or more to taste)

Method:

1. Combine ricotta, cream cheese, half and half, margarine, parmesan, salt and pepper and mix slightly.
2. Over medium heat, add the garlic and sauté for 2 to 3 minutes, until it becomes fragrant.
3. Add the tofu noodles and heat through, stirring. Add pre-cooked veggie here, if desired, and heat through.
4. Reduce heat to low-medium. Make a reservoir in the center of the pan with the noodles surrounding. Add the sauce mixture and let it soften. Mix it up and stir it into the noodles.
5. Heat through and serve

Source: Dr Ozz Show

Vegetable Stock Recipe at home/ वेजिटेबल स्टॉक

Ingredients:

1. 1/2 cup cabbage shredded
2. 1/2 onion chopped
3. 1/4 capsicum chopped
4. 1/2 inch ginger grated
5. 1 carrot- chopped
6. 1/4 cup of cauliflower
7. 1/2 tomato chopped
8. mushroom (optional)-5-6 chopped
9. Water- 1- 1.5 litres

1. 1/2 कप बंध गोबी कटा हुआ 
2. 1/2 प्याज कटा हुआ 
3. 1/4 शिमला मिर्च कटा हुआ 
4. 1/२ इंच अदरक कसा हुआ 
5. 1/2 गाजर कटा हुआ 
6. 1/4 कप फूल गोबी कटा हुआ 
7. 1/2 टमाटर कटा हुआ 
8. मशरुम (अगर उपलब्द हो तो)- 5-6 कटा हुआ 
9. पानी 1-1.5 लीटर 

Method

1. In a pan, add all the ingredients and bring it boil
2. Drain all the veggies and store the liquid in fridge.
3. Use whenever you want, u can store this stock around 3 months in refrigerator

1. एक भगोने में सारी आवश्यक सामग्री मिक्स करे और उबाले 
2. उबाल आने पे सब्जियों को छान लें और इस उबले हुए पानी को बोतल में डालकर आप फ्रिज में इसे ३ महीने तक प्रयोग कर सकते हैं वेजिटेबल स्टॉक