Potato Paneer Stuffed Capsicum

Ingredients:

• 4 green capsicum (cut into half horizontally)
• 2 cup boiled and mashed potato
• 1 cup boiled and mashed paneer ( cottage cheese)
• 1/2 cup boiled green peas (optional)
• 1tsp black pepper power
• 1 tsp garam masala
• 1/2 tsp red chilly powder
• 23 tsp melted butter for greasing
• Salt to taste

Method:

• For filling mix potato, paneer, peas, red chilly powder, black pepper, garam masala and salt in a bowl and keep them aside
• Grease the cut pieces of capsicum lightly using a little melted butter.
• Sprinkle a little salt on each deseeded capsicum half.
• Stuff each capsicum half with a portion of the filling and place them on a greased baking tray.
• Bake in a pre-heated oven at 180 C (360 F) for 8 to 10 minutes.
• Serve hot

Mushroom Stir fry

Ingredients:

• Mushrooms - 250 gms
• Onion ( Chopped)- 1 no 
• Ginger Garlic paste- 1 tsp
• Ginger Garlic (chopped)- 2tsp
• Red chilly powder 1/2 tsp
• 1 beaten egg
• Black pepper 1 tsp
• Corn flour- 3-4 tsp
• Maida (all purpose flour)- 2tsp
• Salt to taste
• Oil- for deep frying
• Tomato sauce- 3 tsp
• Soy sauce- 1 tsp
• A pinch of sugar
• Coriander leaves for garnishing

Method :

• Wash and cut mushrooms into medium pieces and keep them aside
• In a bowl put corn flour, maida, beaten egg, chilly powder, black pepper, ginger garlic paste and salt. Mix them well and make a fine batter.
• Dip the mushroom in the batter and deep  fry the mushrooms in moderately hot oil.
• Once the mushrooms are golden browned, remove and keep them aside.
• Heat oil in another pan and add  onions. Stir fry them for a minute.
• Add salt, sugar, soy sauce and tomato sauce.Stir fry and mix well.
• Now add the fried mushrooms and stir fry and mix well so that the sauce coats the mushrooms
• Garnish with chopped coriander leaves and serve hot as a starter.

Aloo Paneer Parantha

For the chapathi dough:

• Maida (refined flour) - 1 cup
• Oil - 1 tsp 
• Salt - to taste
• Water - as required

For the stuffing:

• Potatoes - 2 large
• 1 cup mashed Paneer (Cottage cheese)
• Coriander leaves -2 tbsp
• Red chilly powder 1/2 tsp
• Black pepper powder (a pinch)
• Jeera - 1 tsp / Ajwain (Omam) - 1/2 tsp
• Salt - to taste

Method: 

• Sieve flour with half a teaspoon of salt and 1tsp oil. Mix with three-fourth cup of water gradually and knead to make a smooth dough.
• Divide dough into  equal portions and make pedas. 
• Add all the stuffing items to mashed potatoes and paneer.  mix it properly.
• Take a peda and flatten it by pressing. Place potato paneer mixture on it and again make it into a peda. 
• Flatten these pedas.
• Heat a tawa, place parantha on it and cook on moderate heat for three minutes. 
• Turn it and pour half a tablespoon of oil or ghee, spread it on parantha and shallow fry over low heat. 
• Serve aloo paneer paratha hot with yogurt (curd)