Add milk slowly to form a soft dough. Keep covered and let it rest till the stuffing is done For the stuffing: Heat oil, add onions and saute until golden brown.

Add ginger chilli paste and saute for a min then add all the veggies, saute for 3mins or until cooked till the veggies are crunchy. Add turmeric, garam masala powder and lemon juice mix well.

Cook keeping lid closed for 2 more minutes and switch off. To make it as a wrap: Pinch a lemon sized ball from the dough and flatten it like we do for chapathis.

Dust flour if needed. Then heat a dosa pan, once it is hot place the prepared parathas and cook on both sides.

Likewise prepare all the parathas and keep aside. At the time of serving, add little oil and toast the prepared parathas.

Then spread 1/2 tbsp of green chutney, add a heaped tbsp of stuffing (either paneer bhurji/veg stuffing). Then gently seal it from the bottom then close it tightly from the both the sides (left & right) to form a roll (rolling this way prevents stuffing from dropping out) Then wrap the lower part of the parathas with butter paper/silver foil and enjoy.

Recipe courtesy: www.sharmispassions.

com RELATED RECIPES Vegetable biryani Zero oil mixed vegetable curry Hot vegetable pickle Rohu fish and vegetable soup Beetroot curry with onion Ingredients: For parathas: 1 1/4 cups - whole wheat flour 1/4 cup - maida Salt to taste 1 tsp - oil Milk, as needed to knead the dough For the stuffing: 3/4 cup - mixed vegetables (carrot, capsicum and beans), chopped lengthwise Turmeric powder, a pinch 1/2 tsp - garam masala powder or chat masala 1 tsp - ginger green chilli paste 1 tbsp - lemon juice Green chutney, a few tbsp 1 - onion, finely sliced 1 tbsp - olive oil Salt to taste (less)

Heat the butter in a sauce pan on a low flame. Add the eggs and milk.

Saute till the mixture thickens and fluffs up. The scramble is ready.

Switch off the gas. Add some salt and mix well.

Toast the bread slices. Apply butter.

Heat spoonful of the scramble on the toast and sprinkle pepper on it. Serve hot.

RELATED RECIPES Braised Salmon Indonesian Nasi Goreng (Fried rice) Prawn Biryani Macaroni coleslaw Spinach walnut souffle Ingredients: 8 to 10 - eggs 1/2 cup - milk 10 - big bread slices 50 to 100 g - butter 4 to 5 tbsp - butter 1 tsp - pepper salt to taste (less)

Fresh paneer is crumbled and added to the onion tomato mixture. Paneer bhurji looks dry and can be used as a bread spread or roti filling.

Makes: around 2 Cups of Paneer Bhurji. Ingredients: 1 1/2 Cups Onion 1 Tomato 2 Green Chiles 2 Red Chile Powder 1/4 tsp Garam Masala 1/4 tsp Powder a big Pinch 1/2 tsp 3 few Sprigs Salt to taste Oil 1 tsp Method of preparation: Crumble the fresh paneer and keep aside.

Remove stems, wash and chop the green chiles. Peel, remove ends and finely chop the onion.

Wash and finely chop the tomatoes. Wash and chop the cilantro leaves.

Heat oil in a pan on medium high heat, add cumin seeds and curry leaves. When cumin seeds start to sizzle, add chopped onion.

Fry the onion till it turns brown around the edges. Then add green chiles and chopped tomatoes.

Cook till tomatoes soften a bit. Stir in garam masala, red chilli powder, turmeric powder and salt.

Fry briefly, add cilantro and crumbled paneer. Fry for a minute or two to evaporate any excess moisture.

Serve paneer bhurji as a spread with toasted bread or with thin biscuits or with pulka or roti. Notes: Make sure there is not much moisture left in the paneer bhurji before removing it from heat.

Suggestions: Adjust the spice with either green chiles or red chile powder. Variations: Also add ginger garlic paste along with onion for more heat.

You can also squeeze half a lime once the bhurji is finished. Other Names: Paneer Bhurji, Cottage Cheese Curry (less)

Onion and tomato is cooked in oil along with cumin seeds. Tofu is crumbled into small pieces and added to the onion tomato mixture.

Tofu bhurji can be spread over a slice of bread or can be rolled with roti before serving. Makes: Tofu Bhurji.

Ingredients: Firm Tofu 1 Cup (Crumbled) Garlic 1 Clove Onion 1 Small Tomato 1 Green Chiles 1 – 2 Red Chile Powder 1/8 tsp Garam Masala Powder 1/8 tsp 1/4 tsp few Sprigs Salt to taste Oil 1 tsp Method of preparation: Crumble the tofu and keep aside. Peel and crush the garlic clove.

Remove stems, wash and chop the green chiles. Peel, remove ends and finely chop the onion.

Wash and finely chop the tomatoes. Wash and chop the cilantro leaves.

Heat oil in a pan on medium high heat, add cumin seeds. When cumin seeds start to change color, add garlic and then chopped onion.

Fry the onion till it turns translucent, then add green chiles, chopped tomatoes and salt. Cook till tomatoes soften a bit.

Stir in garam masala powder, red chilli powder and salt. Immediately add the crumbled tofu.

Fry for a minute or two and stir in cilantro. Serve tofu bhurji as a spread with toasted bread or with thin biscuits or with pulka or roti etc.

. Notes: Used firm tofu made with sprouted soy beans.

Suggestions: Adjust the spice with either green chiles or red chile powder. Make sure there is not too much moisture left in the tofu bhurji before removing it from heat.

Variations: You can also squeeze half a lime once the bhurji is finished for more freshness. Other Names: Tofu Bhurji, Scrambled tofu (less)

It takes about 5-6 min. Next add the crumbled paneer and cook for another 5 minutes for the paneer to soak up the flavours.

Garnish with cilantro and curry leaves and serve warm with phulkas/roti. Courtesy: http://chefinyou.

com/ RELATED RECIPES Shahi paneer lababdar Paneer tikka masala Paneer with strawberry Paneer Korma Paneer rolls Ingredients: Approx. 3 cups crumbled paneer 1 red onion 1 each of medium red, yellow and green bell peppers 2-3 ripe tomatoes, chopped (or tomato puree) 2-3 green chillies to taste 1/2 tsp garam masala 1/4 tsp cumin seeds 1/4 tsp turmeric 1/2 tsp coriander-cumin powder salt to taste few sprigs of cilantro, curry leaves for garnish (less)

of onions when the onions turn red add the cut pcs.of tomato and all the spices.

When the mixture is done add the grated paneer mix well for 2 min. Add 1 cupof water cook for 2min add cream and coriander leaves.

Enjoy with rice or paratha. RELATED RECIPES Instant vegetable paneer dosa Paneer marbles with grapes pineapple gravy Potatoes stuffed with paneer and walnuts Paneer pista korma Paneer peas masala Ingredients: 250g - paneer 1 - onion 1 - tomato 1 tsp - garlic ginger paste 1 tsp - turmeric powder 1 tsp - red chillipowder 1 tbsp - coriander powder 1/4 tsp - garam masala Salt as per taste 1 tbsp - fresh cream 2 tbsp - oil 1 cup - coriander leaves (less)

Fresh or frozen paneer is grated and added to the onion tomato gravy. Grated aneer bhurji can be served with roti or with steamed rice.

Makes: around 4 Servings of Grated Paneer Bhurji. Ingredients: Paneer 1 Cup Grated Garlic Paste 1/4 tsp Onion 1 Tomato 2 Green Chiles 1 – 2 Red Chile Powder 1/4 tsp Garam Masala 1/4 tsp Powder a big Pinch 1/2 tsp few Sprigs Salt to taste Oil 1 tsp Method of preparation: Grate the fresh paneer using thicker side of the grater and keep aside.

Remove stems, wash and chop the green chiles. Peel, remove ends and finely chop the onion.

Wash and finely chop the tomatoes. Wash and finely chop the cilantro leaves.

Heat oil in a pan on medium high heat, add cumin seeds and ginger garlic paste. When cumin seeds start to sizzle, add chopped onion.

Fry the onion till it turns brown around the edges. Then add green chiles and chopped tomatoes.

Cook till tomatoes completely soft. Stir in garam masala, red chilli powder, turmeric powder and salt.

Fry briefly, stir in around quarter cup of water. Bring to boil and remove from heat.

Stir in grated paneer and garnish with chopped cilantro. Keep covered until necessary and serve paneer bhurji with roti or with rice.

Notes: Make sure paneer is very tight so that it can be grated. Suggestions: Adjust the spice with either green chiles or red chile powder.

Variations: Check other Other Names: Grated Paneer Bhurji (less)

Saute until the onions turn transparent. Add the capsicum and saut for a few more minutes.

Add the oats and cook for 2 mins. on a low flame.

Add the crumbled paneer, salt and pepper. Stir for a few mins.

until all ingredients blend together. Garnish with chopped coriander leaves.

Serve hot on toasted brown bread. Tip: The paneer bhurji can be served on an open toast, as a roll or wrap stuffing, or as a samosa or mushroom filling.

Serves: 4 persons Preparation time: 10 minutes Cooking time: 5 minutes RELATED RECIPES Oats chivda Paneer vegetable jalfrezi Lemon oats Cabbage Paneer Paratha Tandoori Paneer Salad Ingredients: 4 tbsp. white oats 300 gms.

paneer (crumbled) 1 no. white onion (medium sized) 1/2 cup chopped red and green capsicum 1 tsp.

oil Cumin seeds, salt and pepper to taste A handful of coriander leaves for garnishing (less)