Aloo-Paneer Sabji - Navratri Special!!

This recipe is so simple yet amazingly tasty... I bet you will love it!!

Ingredients

1. Potato - 3 to 4 medium sized (cut into 2 cm cubes)
2. Paneer (cottage cheese) - 100 grams (cut into 2 cm cubes)
3. Cumin seeds - 2 tea spoon
4. Ghee/ unsalted butter - 3 tea spoon
5. Green chili - 2 (cut into half)
6. Sendha namak/rock salt - To taste
7. Water - 1.5 cups

Procedure

1. Take a pressure cooker and add ghee
2. Once the ghee is hot, add cumin seeds and let it crackle
3. Now add potato + green chili to it and fry for 3 to 4 minutes
4. Now add the paneer cubes and fry for a minute
5. Add water and salt to the mixture and pressure cook it for 7 to 10 minutes on high flame (say 4 to 5 whistle)
6. Now switch off the flame and allow the pressure to release.
7. Again switch on the heat and cook the sabji by mashing few of the potatoes from the curry inside the cooker and by continuously stirring it for 2 minute
8. Remove the sabji from the flame once it is of thick consistency as sown in the picture

This is very tasty and super easy! Once you have tried these recipes you will always want to fast as my hubby does :D :D

Happy Fasting!!

Kuttu/singhare (atta) ka paratha -Navratri Special!!

OMG! Navratri is here and I am fasting!! Poori is unhealthy and very oily?? Not a good choice if on diet correct?? 
Never mind try this super easy "paratha" and enjoy fasting!!

Ingredients:

1. Kuttu/singhare ka Atta - 2 cups (75 to 100 grams)
2. Potato - 3 medium sized (boiled and peeled)
3. Green chili - 1 (finely chopped)
4. Sendha namak (rock salt) - To taste
5. Ghee/butter/oil - 1 tea spoon for 1 paratha

Procedure:

1. Take a plate and finely mash the potatoes
2. Add atta + green chili + salt to the mashed potato and knead it until it becomes like a regular chapati/roti dough 
3.  Now make 4 to five medium sized balls out of it.
4. Take one ball at a time and coat it with flour and roll it like a chapati/paratha
5. Now take tava (frying pan/plate) and place the paratha on to the hot plate and add 1 tea spoon of ghee/butter/oil and fry it until it is cooked from both sides.
6. Cook on low flame if you are using less ghee/butter/oil. You may cook on high flame if you are cooking with 2 to 3 tea spoon of ghee/butter/oil for one paratha.

Important Notes:

• If the dough is very soft and sticky, add atta to it. If the dough is very hard add boiled potato to it.
• Do not apply much pressure while rolling the chapati/paratha as it may stick to the surface. 
• No water should be used at all
• These paratha ten to have broken edges, so don't worry much
• You may add cumin seeds and coriander leaves as per your wish while kneading the dough. I did not add

Enjoy Fasting!