Kheema Paratha

Ingredients

Chapathi Dough

For the filling
Kheema - 2 Cups
Onions 1 Cup finely chopped
Green Chillies -Finely Chopped
Ginger Garlic Paste - 1tsp
Dhania Powder - 1tsp
Garam Masala - 1/2 tsp
Salt to taste

Prepare the chapathi dough and set aside.Meantime prepare the filling.
Heat 1 tbsp oil in a wok.Add Onions,ginger garlic paste,Green chillies and cook till golden brown.Finally add the kheema and cook till all the water evaporates.Add all the powders and mix well.Finally add half cup water and cook till the kheema is dry.

Grind the filling in a mixer for 5 secs.

For the Paratha
Take a small ball of the dough and make a cup shape with the rim thin.Add the filling into the Cup and seal the cup.Pat the ball with your hands on the ball to make a flat round shaped.
With a rolling pin you can have some final touches.

Heat a tawa and place the paratha and cook till light brown.Add butter or ghee and cook for 2-3 Minutes.

Ugadi Lunch

LemonRice,Potato Fry,Pappu,Palak bhajji,Tomato Rasam

Menthi Pappu /Methi Dal

Ingredients
1/4 Cup Tuvar Dal or Moong Dal
2 Cups Methi Leaves
1 Small Onion sliced
1 Brinjal Sliced optional
3 Green Chillies
1 tsp tamarind Pulp
1 tsp Cumin Seeds
1 tsp Mustard Seeds
3-4 Curry Leaves
3 Garlic Pods

Pressure Cook Dal,Methi leaves,Onions,Chillies,Brinjal upto to 5-6 whistles.Once the pressure settles add the tamarind pulp salt to taste and mash all the ingredients well.

Finally make a tadka of Cumin,Mustard,Curry Leaves,Garlic and add to dal.
Serve with Rice,Rasam and Omlette.

Tomato Rasam/charu

Ingredients
2 Tomatoes
1 tspTamarind Pulp
1 tbsp Peppercorns
1 tsp Cumin Seeds
1 tsp Coriander seeds
3 Garlic Pods Crushed
3-4 Curry Leaves
2 Dried Red Chillies

Dry roast Pepper Corns,Cumin Seeds,Coriander Seeds and grind them to a smooth mixture.Boil tomatoes in 4 cups of water and add the tamarind pulp.
Heat 2 tsp oil and splutter mustard seeds,Cumin seeds,Curry Leaves and red chillies.Add the Grounded powder garlic and saute till the garlic turns light brown.Finally add the tomatoes with water and cook for 5 mins.Add Salt to taste.Finally add fresh Coriander to garnish.

Capsicum Rice

Ingredients
Capsicum -1 cut into small pieces
Cooked Rice- 2 Cups

To be dry Roasted
2 Dried Red Chillies
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Urad Dal
Small piece of cinamom
Handful of Groundnuts
2-3 Curry Leaves

Dry Roast Ingredients mentioned above by roasting the groundnuts first as they take longer time.Once Cool grind into a coarse powder.
Heat 2 tbsp Oil in a wok splutter Cumin Seeds and add the sliced Capsicums and cook for 2-3 mins.Add Salt,Roasted powder and mix well.Finally add the Cooked rice and mix well.
This recipe is fast to cook.Very easy to make for Lunch Box.You can store the roasted powder and make it instantly.

Dal Makhani

Mushroom Curry

Ingredients
Mushrooms- 200 gms
Onion - Finely chopped
Garlic - 3 pods crushed
Curry Leaves- 3-4
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Garam Masala - pinch

Preparation
Heat 1 tbsp Oil in a wok.Splutter Mustard Seeds,Cumin Seeds and Curry Leaves.Add finely chopped Onions and saute till golden Brown and add the Crushed Garlic.Add Chilli Powder and salt to taste. Finally add the Mushrooms and cook for 7-8 mins.Add garam masala and mix well