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This recipe for stuffed paratha is my innovation; with a mixture of Punjabi and Maharashtrian flavor; tried, tested and loved by my family and friends. A healthy and complete food that could be served as breakfast or even as a meal. Ideal food for kids. Hope you all like it.

Ingredients:
For the paratha-
1 huge bunch of methi leaves; washed and finely chopped,
Wheat as required,
1/2 tsp turmeric powder,
2 tsp red chilli powder,
1 tsp dhania-jeera (coriander-cumin) powder,
1 tbsp garlic paste,
1/2 cup yogurt,
Salt to taste.

For the stuffing-
500gms paneer; crumbled,
2 onions,
2-3 green chillies,
Salt to taste,
Oil for tempering.

Other-
Chat masala,
Butter/oil for frying.

Method:
Mix together the ingredients for paratha and knead a tight dough. Add little water only if required. Set it aside for at least 30-40 minutes.
Meanwhile to prepare the stuffing, grind together onions and green chillies till fine. Then heat little oil in a kadhai (wok) and add ground onion and chilli and roast till onion changes it color. Then add the crumbled paneer, salt and cook on low flame till all the moisture has dried up. Keep stirring occasionally so that it doesnt turn brown and stick to the bottom of the kadhai. When the stuffing is ready and dry, remove from flame and let it cool.
Make small balls (little bigger than a lemon), dust with flour and roll into small puris (circles). Stuff in a spoonful of paneer filling and bring together the edges of the puri to meet and seal well. Again dust with flour and roll into parathas.
Heat a tava (griddle) and place a paratha on it. Pour a spoonful of oil on the sides of the paratha and over it, spread and roast the paratha from both sides till crisp and nice golden brown in color. Similarly prepare all the stuffed parathas. Sprinkle chat masala over it and serve with butter, yogurt, pickle, chutney or ketchup.

Ingredients: Serves 2
1/2  packet Whole wheat spaghetti
2 onions; chopped,
4-5 cloves garlic, chopped,
2 boneless and skinless chicken breasts, (or Ham or bacon if you like),
2 eggs; beaten,
8-10 peppercorns; crushed,
1/4 cup grated Parmesan cheese,
1-2 tbsp chopped fresh parsley,
Salt to taste,
Olive oil.

Method:
Boil water and cook the spaghetti into the pan and add 1 tbsp oil to it. Or follow the instructions given on the packet.

Heat 2 tbsp olive oil in a pan and add the chopped onions to it. Add garlic and let it fry for few minutes. Add the chicken chunks and let them cook till tender. Season with salt.
Drain the spaghetti and transfer in to the serving dish. Whisk the eggs with pepper and pour into the spaghetti. Then add the spaghetti to the chicken and mix well. Remove from flame and add parsley and grated cheese.

Ingredients:
1/2 cup Olive oil,
3 tbsp red or white wine vinegar,
1/4 tsp dry oregano,
1/4 tsp dry thyme,
1/4 tsp dry basil or few fresh leaves; chopped,
Few sprigs of parsley; chopped,
1 tsp minced garlic,
1 tbsp minced onion,
Salt to taste.

Method:
Mix together all the ingredients in a jar with an airtight lid. Shake well and pour over you favorite salad.
You can also store this jar in the refrigerator and shake well before every use.

Ingredients:
1 karela, chopped,
3 green chillies, deseeded and sliced,
1/2 tsp red chilli powder,
1/2 tbsp crushed jaggery,
1/2 tsp methi (dry fenugreek) powder,
Salt to taste,
1/2 cup water.

For the seasoning-
2 tbsp tamarind paste,
1 tsp rai (mustard seeds),
2 red chillies,
1/2 tsp asafoetida,
8-10 curry leaves,
1/2 tsp methi (fenugreek) seeds.

Method:
Heat a wok, add chopped karela, water, tamarind paste mix and cook for 3 minutes. Then add red chilli powder, methi powder, jaggery, salt and mix well, stir and cook.
Heat oil for seasoning, add rai, red chilli, curry leaves, asafoetida, methi seeds. Mix well and add to cooked karela. Mix properly and let it cool at room temperature. Then fill in airtight container and store for 10-15 days in the refrigerator.

Ingredients:
1 cup rajma (red kidney beans) soaked over in water,
1 large onion, finely chopped,
1 cup finely chopped tomatoes,
1/2 tsp turmeric powder,
2 tsp red chilli powder,
2 tsp rajma masala,
1/2aa1 tbsp chopped ginger,
1/2 tbsp chopped garlic,
1 cup cream,
1/2 cup chopped coriander leaves,
Butter for seasoning,
Salt to taste.

Method:
Pressure cook soaked rajma with little salt, turmeric powder and 1/2 tsp red chilli powder. Heat some butter in a pan and add chopped onion to it. Saute the onion till is turns transparent and pink in color. Then add chopped ginger and garlic and fry for a minute. Now add chopped tomatoes, salt and cover and cook for 5 minutes, till the tomatoes are soft and the gravy starts leaving oil. Uncover and add turmeric, red chilli powder and rajma masala, mix well. After 2 minutes add the cooked rajma, mix properly, then add a cup of water, cream, mix and cook for 5-7 minutes. Then garnish with chopped coriander leaves and serve hot with naan or paratha or with rice.