Ingredients

• 2 potatoes, boiled
• 1 inch piece of ginger, chopped
• 2 green chillies, chopped
• 2 tsp fresh coriander leaves, chopped
• 1 cup whole-wheat flour (atta)
• 1/4 cup whole-wheat flour (atta) for rolling
• 1 tsp mustard seeds (rai)
• 1 pinch asafetida (hing)
• 1 pinch turmeric powder (haldi)
• 5-6 garlic, chopped
• Curry leaves, few
• Water as required
• Salt to taste
• Oil as required

Instructions

• Mix flour and water together to make soft dough, as you would do for any paratha or roti.

• Grind the coriander leaves, green chillies, ginger and garlic cloves together.
• Take a deep bowl and mix in mashed potatoes when they are still hot, add salt along with grinded mixture.





• Take a pan heat 2 tsp oil, add mustard seeds, curry leaves, turmeric powder, mashed potatoes and fry for a while.






• Shapes the potato mixture into tiny balls also do the same with dough.
• Roll out the portion of the dough into a small chapati, place a portion of the potato mixture in the centre of the chapati.

• Get together the ends to make a round flat peda. Lightly dust the surface with flour and roll out the paratha.

• Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.


• Place the paratha over the pan. After a few seconds you will see the paratha change color and puff in.

• Then flip the paratha over. You will see some golden-brown spots on the topside. After a few seconds, spread oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.


• Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
• Parathas can be served with green chutney, yogurt or ketchup.


Sending this Aloo Paratha Recipe to Iftar Nights event by Jabeen.

Ingredients

• 1/4 tsp cocoa powder
• 1/4 cup sugar
• 3/4 tsp dalchini powder
• 4 cups milk
• 1 tbsp vanilla essence

Instructions

• In a small bowl add cocoa, dalchini and sugar.
• Heat 1 cup of milk in a saucepan till it starts boiling.
• Stir in cocoa mixture and whisk until smooth.
• Bring to boil over low heat, stirring constantly.
• Stir in remaining 3 cups of milk and return to boiling.
• Add vanilla essence and your hot chocolate is ready to serve.

My mom and sister went market and got soya granules, and what I read on pack was “Soya Granules are not only good in taste but also possess very high nutritional value”. Being a vegetarian for good source of protein and vitamin, what’s wrong in trying Soya Granules? And what attracted me the most on that pack was its special attributes like highly nutritious, 100% vegetarian, rich in protein and it contains high vitamin content BINGO!!! I got tempted to try these soya granules cutlets and to my amazement it turned out to be very delicious so friends here I share my version of “Soya Granules Cutlets Recipe”

Ingredients

• 1 cup soya granules, boiled
• 400 gms potatoes, boiled
• 50 gms french beans, chopped
• 50 gms capsicum, chopped
• 50 gms green peas
• 50 gms carrot, grated

• 2 green chillies, chopped
• 3 bread slices, grinded

• 3 tsp lemon juice
• 1 tsp sugar
• 1 tsp cornflour
• 100 gm semolina (rava)
• 2 tsp fresh coriander leaves, chopped
• Salt to taste
• Oil to deep fry

Instructions

• Grind the bread a little or you can use breadcrumbs available.

• Take 1 cup soya granules add 4 cups water with a pinch of salt and boil for 5 minutes.




Soya Granules (available in market)

• Remove from fire and after 10 mins drain out the water, rinse soya granules 2-3 times in fresh water.

• Lightly squeeze out excess water.
• In a deep bowl add potatoes

• Add breadcrumbs

• Add capsicum

• Add grated carrot

• Add green peas

• Add french beans

• Now add soya granules

• Now add sugar and salt as per the requirement

• Mix all the ingredient except oil and semolina (rava) 

• Shape the mixture into tiny balls and press each ball into cutlet shape.
• Dip the cutlets in semolina (rava)
• Deep-fry the soya granules cutlets
• The crispy soya granules cutlets are ready to serve.
• You can have them hot with ketchup or chutney of your choice.

Submitting in Krithi's Kitchen's SERVE IT - FRIED.

And also sending this healthy Soya Granules Cutlets Recipe to Let’s Cook ~ Scrumptious Breakfasts event by Radhika.

And also sending this healthy Soya Granules Cutlets Recipe to Iftar Nights event by Jabeen.

Sending in to Ammu's My Favorite Dish event.

Ingredients

• 2 cups apple, grated
• 3 cups coconut, grated 
• 2 cups sugar
• 2 tbsp ghee
• 1 tsp cardamom powder

Instructions

• Heat up ghee in a pan and add grated apple, grated coconut and sugar.
• Cook till sugar melts entirely.
• Add cardamom powder to it and mix well.
• When the mixture will thicken and leaves the sides of the pan remove from heat and immediately spread evenly on a plate.
• Refrigerate for at least an hour and once it is cool, cut into desired shapes.
• Refrigerate in an air tight container for upto 3-4 days.

Sending this Apple Coconut Burfi Recipe to Diwali Special – Sweets & Savories event by Radhika.

And also sending this Apple Coconut Burfi Recipe to Iftar Nights event by Jabeen.

Sending this Apple Coconut Burfi Recipe to Foods for fasting - Vrat ka Khana special event.

And to ABC Series event.

Sending this to Susan's Black and White Wednesday. 

Ingredients

• 6 or 12 inch pizza base (easily available in market)
• 2 cups onions, cut into long pieces
• 2 cups capsicums, cut into small and long pieces
• 1 cup processed cheese, grated 
• 3 tsp tomato sauce
• 1 tsp roasted cumin powder
• 1 tsp dhaniya powder
• 1 tsp red chilli powder
• 2 tsp fresh coriander leaves, chopped
• 2 tbsp butter
• Salt to taste

Instructions

• Take a pan, put butter and add onions sauté till transparent.
• Add capsicums and sauté for few more minutes and add red chilli powder, cumin powder, dhaniya powder and salt.
• Take pizza base, spread butter both the sides evenly.
• Heat a pan on a low flame.
• Put the upper base on pan.
• Heat it till it turns golden in color.
• Turn it over spread tomato sauce and onion-capsicum mixture over it.
• Cover the pizza with grated cheese and coriander leaves, close the lid for few minutes till cheese melts.

Sending this Easy Pan Pizza Recipe to Only Pasta, Pizza and Noodles Event.

Ingredients

• 2 liters Milk
• 1/2 cup Sugar
• 1/2 tsp Lemon juice
• 1/2 cup Water
• 1/2 cup Chopped Nuts (almonds ,pistachios, etc)

Instructions

• Boil the milk in a large pan till it thickens to some extent.
• Add 1 tsp of lemon juice to the thickened milk and stir constantly till the milk becomes granular.
• Remove it from flame.
• Strain it and hang up in a muslin cloth to drain out excess water.
• No need of kneading the paneer, keep it aside.
• Heat up the left over milk, till it reduces to half of its volume.
• Add the paneer and boil till the mixture thickens by stirring continuously.
• Add the sugar and mix well. Cook for five or ten minutes longer till the mixture thickens again.
• Keep on stirring till it leaves the sides of the vessel.
• Remove from flame and pour on to a greased plate. Sprinkle the chopped cashews and sliced pistachios on top. Cut into pieces after it cools.
• Your favorite Kalakand is ready to eat. 

Sending this Kalakand Recipe to Diwali Special – Sweets & Savories event by Radhika.

And to Akila's dish name starts with K event.

Ingredients

• 1 cup semolina(rava), roasted
• 1 cup carrot, grated
• 1 onion, finely chopped
• 1 tsp fresh coriander leaves, chopped
• 1 sprig curry leaves
• 1 tsp mustard seeds
• 1 tsp ginger, chopped
• 1/2 tsp lemon juice
• Water as required
• Salt to taste
• 2 tsp Oil

Instructions

• Wash and chop the carrot properly.
• Heat up oil in a pan. Add mustard seeds and when it splutters add onions, curry leaves and ginger.
• Fry till onion turns brown in color.
• Add 2 cups of water, salt and bring it to boil.
• When it starts boiling, add the fried rava and carrot, stir well.
• Lower the heat and cover with lid.
• After few seconds, you can open and stir once again.
• Heat till all the water is absorbed.
• Add lemon juice and mix smoothly.
• Dress up with coriander leaves.
• Healthy and tasty carrot upma is ready to eat.

Sending this healthy Carrot Upma recipe to HLI - Carrots event by Kalyani.

And to Radhika's Lets Cook - Scrumptious Breakfast event for August

Also sending to Healthy Cooking Challenge(HCC) event and to Healthy Lunchbox event.