• Potato - 2 boiled
• Carrot - 1 boiled
• Paneer ( cottage cheese) - 1/2 cup crumbled
• Gulab jamun mix - 3 tbsp
• All purpose flour - 1 tbsp
• Corn flour - 1 tbsp
• Salt - as required
• Corriander leaves - few chopped
• Oil - for frying

• Onion - 1
• Tomatoes - 2
• Green chilli - 2
• Almonds - 7 or 8 (whole)
• Cashews - 7 or 8 (whole)
• Cardamom - 1
• Ginger - 1 tsp shredded
• Red chilli powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Corriander powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Cumin seeds - 1 tsp
• Cream - 1/4 cup
• Salt - as required
• Sugar - 1/2 tsp
• Corriander leaves - for garnishing

• Elbows - 2 cups
• Aspargus - 6 or 7 chopped
  
• Broccoli crowns - 1 cup, cut into florets
  
• Green peppers - 1 /2 cup chopped
• Carrots - 1/2 cup chopped
• Onion - 1 chopped
• Garlic- 2 cloves, finely chopped
• Dried basil - 1 tsp
• Dried oregano - 1 tsp
• Dried thyme - 1 tsp
• Red chilli flakes - 1 tsp
• Lemon zest - 1/2 tsp
• Salt - as required
• Parmesan cheese - 2 tbsp, shredded
  

• Medium shells - 2 cups
• Spinach - 1 cup finely chopped
• Mozzarella cheese - 3/4 cup shredded
• Pasta sauce - 3/4 cup
• Salt - as required
  

• All purpose flour - 1 cup
• Sugar - 3/4 cup
• Coconut Flakes - 1/4 cup
• Crushed almonds - 1/4 cup
• Cloves - 5 crushed
• Cardamom powder - 1/2 tsp
• Cinnamon powder - 1/4 tsp
• Butter - 6 to 8 tbsp
  
• Salt - 1/2 tsp
• Baking soda - 1/2 tsp
  

How to make it:

Pre-heat oven at 350 degrees Fahrenheit. Dust a non stick cookie sheet with some flour. Mix all the dry ingredients together. Add softened butter and mix it well. It should still be a powder and not like a dough ball. On a flat surface, spread the cookie mix for about an 1/2 inch thick and press it little hard with your hand until it sets tight. Once the mix is set, cut out the required shape using a cookie cutter. If the shape breaks when taking out from a cookie cutter, then it needs little more butter (Add more butter only if needed). Place it on a cookie sheet and bake at 350 degrees for about 12-15 minutes.

• Cauliflower - 1 small
• Plain yogurt - 1 cup
• Onion - 1 chopped
• Tomato - 1 chopped
• Ginger - 1 inch piece
• Kasuri methi - 1 tbsp
• Red chilli powder - 1 tsp
• Corriander powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Bay leaf - 1
• Cloves - 2 or 3
• Cinnamon - 1 small piece
• Cardamom - 2 or 3
• Salt - as required
• Corriander leaves - for garnishing
• Butter - 1 tsp

How to make it:

Cut cauliflower into medium sized florets with little stalk on them. Take the yogurt in a bowl and mix 1/2 tsp of red chilli powder, turmeric powder and salt. Soak cauliflower in the yogurt mix and keep aside to marinate. Heat oil and butter in a pan, add bay leaf, cardamom, cloves and cinnamon and fry for a while. Add onions and cook until they turn light brown. Add ginger, corriander powder and chilli powder. Add tomatoes and cook until the oil separates. Now separate cauliflower pieces from the yogurt and add the yogurt to the masala. Cook until the masala becomes little dry . Add the cauliflower pieces, sprinkle some water if required and cook covered until cauliflower is just done. Add kasuri methi, stir for a while and remove from the stove. Serve hot with rotis or parathas.

• Wheat flour- 3 cups
• Water
• Salt

For aloo paratha:

• Potato- 1 boiled
• Onion-1/2 cup very finely chopped
• Corriander leaves - few
• Corriander powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Salt- as required

For mooli paratha:

• Radish- 3/4 cup shredded
• Green chillies- 2 finely chopped
• Ginger- 1 inch piece shredded
• Corriander leaves- few
• Turmeric powder - 1/4 tsp
• Corriander powder - 1/4 tsp

How to make it:

Mix the flour with water and salt into a soft dough. spread some oil on top, cover and leave it to rest for about 1 hour. Make into evenly sized balls.

Spiral parathas:

These parathas have layers on them. Roll a small ball of dough into a thin circle. Now fold it like a fan (it will look like a layered rope) and then roll them into a spiral shape. Using a rolling pin, press slightly to make it a round shape. Heat a griddle, add the rolled dough, cook on both sides with oil. Crush the parathas slightly keeping them in between tissue papers. Doing this gives them good layers. Serve hot.

Aloo paratha:

Mash the boiled potato and add all the other ingredients listed. Make into small lemon size balls. Take a ball of the dough roll it into a small circle, keep the potato ball in the middle, cover with the dough completely and roll it again into a round shape. Heat a griddle, add the rolled dough, cook on both sides with oil and serve hot with yogurt or any side dish. Usually, aloo parathas use no veggies except potatoes. I tried adding some onions to it. The taste was so good.

Mooli paratha:

Heat oil in a pan, add the shredded radish, green chillies and fry for a while. Now add the ginger, corriander leaves, turmeric powder and corriander powder. Let it cool for a while. Now take a ball of the dough, roll into a small circle, add the radish mix, cover with the dough completely and roll it again into a round shape. Heat a griddle, add the rolled dough, cook on both sides with oil and serve hot.

I made Gobi-Yogurt masala as a side dish for these parathas. Will post that recipe soon.

Earlier, I have already posted my Vegetable paratha recipe. Click here for the recipe.

Tip: Sometimes, onion when added with potato and salt gives out water. If you feel, the parathas will become messy while rolling, keep the mix in refrigerator for about 20 minutes and then use it for making the parathas.

• Vegetables ( Carrots, beans, zucchini, corn, cabbage, celery) - 2 cups chopped
• Red kidney beans - 1/2 cup ( canned)
• Pasta - 1/2 cup uncooked
• Vegetable broth - 4 cups
• Tomato paste - 2 tbsp
• Tomato - 1/4 cup chopped
• Onions - 1/4 cup chopped
• Scallions - 1/4 cup chopped
• Dried oregano, basil and thyme - 1 tsp each
• Salt - as required
• Pepper - to taste
• Bay leaf - 1
• Parmesan cheese (grated) - 3 to 4 tbsp