net under you name. Deadline : Contest Will End after 200 entries (less)

net under you name. Deadline : Contest Will End after 200 entries (less)

Place the roasted peanuts, sugar, oil and salt into the mixie or food processor and grind until the mixture is smooth and creamy. Store in a sterilized jar in the refrigerator.

It will store for a few weeks. Recipe and image courtesy: Indian cuisine RELATED RECIPES Carrot and peanut sambar Peanut butter raisin cheesecake Christmas Butter Easy, homemade pizza Peanut rice Ingredients: 2 cups - peanuts 2 tbsp - sugar 1.

5 tbsp - oil 1/8 tsp - salt (less)

Radish usually has lot of water in it. So squeeze it hard to remove the water content from radish.

Save this water for making dough if you wish. In a skillet or kadai pour 1 tsp of oil.

When it is hot add finely chopped ginger and saute for a bit. Add finely chopped green chilli and saute until the colour of ginger changes to golden brown.

Add shredded radish, salt and fry for 5-10 minutes on medium flame or until the water content in radish evaporates. Add turmeric powder, fennel powder and cumin powder.

Saute for a minute. Add grated paneer and saute for 2-3 minutes.

Remove from flame and allow it to cool. When it cools down slightly add finely chopped mint and mix it well to combine.

To make dough: In a mixing bowl add whole wheat flour/atta. Remove 3 tbsp of flour from it and add 3 tbsp of soy flour.

Then add salt, chilli powder, turmeric powder. Mix it well with your hands.

You can reserve this flour/atta for dusting. Then slowly add water/reserved radish water and knead it to a soft dough.

You might have to use your muscle powder as you have to knead it for couple of minutes. The kneading time varies from the brand of flour you are using.

Take a tsp of oil and coat the dough. This will prevent the dough from drying while you are rolling out parathas.

Cover it with a cling wrap / kitchen towel. Now pinch a small part from the stuffing and make golf size balls.

You should get around 5 balls. Likewise pinch a portion of dough and make 5 equal sized balls.

Take one of them dust it with flour and roll it out using your rolling pin like how you do it for rotis/chappati. Roll it into a circle around 10 cm in diameter.

Dust it with more flour if it is sticky. Place the stuffing in the center and wrap it from all side to form a huge droplet like those Indian Modaks.

Then press it from the top to make it flat. Dust it with flour and keep it aside.

Repeat this step. Take the stuffed dough that was prepared first.

Roll it out gently using a rolling pin. If the stuffing peeps out, dust a little bit of flour on the leak as you roll.

Heat the griddle / tawa on medium heat, gently drop the rolled paratha. Allow it to fry for 30- 40 seconds on one side or until you will see small puffs on paratha.

Then flip it over and fry on the other side for another 30-40 seconds or until you see brown spots beneath. Brush it with oil or ghee.

Flip it over and fry it longer if required. Fry other parathas and serve it with Raitha / Pickle / Dal or any Kurma of your choice.

Recipe courtesy: Food for 7 Stages of Life RELATED RECIPES Paneer fried rice Paneer masala khichdi Chilli Paneer Rajma paratha Shahi Paneer Ingredients: 1 cup less 3 tbsp Whole Wheat flour 3 tbsp soy flour 1/4 tsp chilli Powder 1/4 tsp turmeric Powder 1/4 cup + 3 tbsp (approx) Water Oil/ghee for frying Salt to taste For stuffing; 2 1/2 cup Shredded Radish / Muli 3/4 cup packed Grated Fat free homemade paneer 1 1/4 tsp finely chopped ginger 2 finely chopped green chilli 3 tbsp finely chopped mint 1/4 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp fennel Powder Salt to taste 1 tsp oil (less)

Keep aside. Heat 3 tsp oil in a non-stick skillet.

Add mustard seeds and cumin seeds in the oil. When it starts to sputter, add the fenugreek seeds; once you get a sweet and sour flavour and the seeds turn golden brown, add curry leaves and onion.

Add a pinch of salt so that the onion gets cooked quickly. When onion turns golden brown, add tomato and cook for another 2-3 minutes.

Add cumin powder, coriander powder and turmeric powder, cook for a minute. Add the mixture of tamarind juice,leave it for a couple of minutes till the sauce is well cooked.

(You should not get any smell of tamarind once properly cooked).Add a pinch of sugar while the sauce is simmering.

Add fish at the end, cook for another 10 minutes in medium flame. Serve hot with rice.

Recipe: Only Fish Recipes RELATED RECIPES Malvani prawn curry Shrimp cucumber stir fry Zesty mango rice Mango salad Mango honey delight Ingredients: 1 lb. cat fish ,cut into 2-inch pieces 2 cups of tamarind juice 2 cup, chopped onion 1 cup, chopped tomato 2 tbsp red chili powder 4 green chilies 1 tsp mustard seeds 1 tsp fenugreek seeds (methi) 1 tsp cumin seeds 2 tsp turmeric powder 1 tsp coriander powder 1/2 tsp cumin powder 4 to 5 - curry leaves 3 tsp oil Salt, as required 1/4 tsp - sugar (less)

Keep aside. Heat 3 tsp oil in a non-stick skillet.

Add mustard seeds and cumin seeds in the oil. When it starts to sputter, add the fenugreek seeds; once you get a sweet and sour flavour and the seeds turn golden brown, add curry leaves and onion.

Add a pinch of salt so that the onion gets cooked quickly. When onion turns golden brown, add tomato and cook for another 2-3 minutes.

Add cumin powder, coriander powder and turmeric powder, cook for a minute. Add the mixture of tamarind juice,leave it for a couple of minutes till the sauce is well cooked.

(You should not get any smell of tamarind once properly cooked).Add a pinch of sugar while the sauce is simmering.

Add fish at the end, cook for another 10 minutes in medium flame. Serve hot with rice.

Recipe: Only Fish Recipes RELATED RECIPES Malvani prawn curry Shrimp cucumber stir fry Zesty mango rice Mango salad Mango honey delight Ingredients: 1 lb. cat fish ,cut into 2-inch pieces 2 cups of tamarind juice 2 cup, chopped onion 1 cup, chopped tomato 2 tbsp red chili powder 4 green chilies 1 tsp mustard seeds 1 tsp fenugreek seeds (methi) 1 tsp cumin seeds 2 tsp turmeric powder 1 tsp coriander powder 1/2 tsp cumin powder 4 to 5 - curry leaves 3 tsp oil Salt, as required 1/4 tsp - sugar (less)