Oats paratha

Ingredients:
Aloo - 2
Oats - 1 cup
Green chillies - 3
Onion - 1
Coriander leaves - 2 spoons
Mint leaves - 2 spoons
Garam masala - 1 spoon
Wheat flour - 2 cups
Jeera - 1 spoon
Salt
Water
Oil

Cooking time: 30 mins

Procedure:
Take a bowl and add wheat flour, 1 spoon oil and water. Mix all together and prepare a soft dough. Keep it aside.
Now heat a pan and dry roast the oats for 5mins by continously stirring.
Allow it to cool and grind it to fine powder.
Pressure cook the aloo in cooker. When it is cooked peel the skin and mash the aloo into a bowl.
In the same bowl add the powdered oats, chopped green chillies, jeera, coriander leaves, mint leave, chopped onions, garam masala and salt as per taste.
Mix all the ingredients thouroughly.
Now take small ball of the dough and roll it in puri size. Add the lemon size oats stuffing into it.
Close all the edges and roll it as chapati.
Heat a pan and fry it by greasing some oil on both the sides.
Repeat the same process for rest of the dough.
Serve the oats paratha with curd or any chutney.

Soya palak curry

Ingredients:
Soya mince - 1 cup
Palak - 2 cups
Onion - 1
Tomato - 2
Red chilli powder - 1 spoon
Garam masala - 1 spoon
Ginger garlic paste - 1 spoon
Curry leaves - 10-15
Turmeric - 1/2 spoon
Salt
Water
Oil

Cooking time: 15 mins

Procedure:
Boil 2 cups of water and keep aside. Now add the soya mince into it and allow it to soak for 5 mins.
After 5 mins remove drain the water and squeeze the soya for any excess water. Keep the soya aside.
Heat a vessel and add oil into it. Once oil is heated add the onions and curry leaves.
Add the ginger garlic paste and turmeric. Fry until onions turns light brown.
Now add the chopped palak, tomato, red chilli powder and salt.
Cook for 5mins and now add the soya and garam masala to it.
Cook for another 5-10mins or until its cooked.

Corn Palak rice

Ingredients:
Frozen sweet corn - 1 cup
Palak - 2 cups
Green chillies - 3
Cooked rice - 2 cups
Coriander powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Garam masala - 1/2 spoon
Red chilli powder - 1/2 spoon
Urad dal - 1 spoon
Turmeric - 1/2 spoon
Onion - 1
Jeera - 1 spoon
Salt
Oil

Procedure:
Heat a vessel and add oil into it. Once oil is heated add jeera.
When they start to splutter add onions, green chillies and urad dal.
Once onions turn light brown add ginger garlic paste, turmeric and fry for 2mins.
Now add frozen sweet corn and chopped palak.
Add coriander powder, chilli powder, garam masala and salt.
Fry until raw smell of palak is gone. Once its done add the cooked rice and remove from stove.

Cooking time: 15mins

Capsicum paneer biryani

Ingredients:
Rice - 1 cup
Capsicum - 2 medium size
Paneer - 150 gm
Onions - 1
Bay leaves - 2
Cloves - 3
Cumin seeds - 1 spoon
Cinnamon stick - 1/2 inch
Mint leaves - 1 cup
Red chilli powder - 1 spoon
Turmeric powder - 1/2 spoon
Coriander leaves for garnishing
Cashews - 5-6
Garam masala powder - 1/2 spoon
Water
Oil
Salt

Procedure:
Heat a vessel and add oil into it. Once the oil is heat add cumin seeds, cinnamon stick, cloves, bay leaves.
Fry for 2-3 mins then add onions, ginger garlic paste and turmeric powder. Fry until onions are golden brown.
Now add the capsicum and mint leaves into it. Cook for 5mins then add red chilli powder, salt and garam masala.
Add the washed rice into the vessel and stir fry for 2-3 mins. Then add 1.5 cup of water into it.
While the rice is being cooked heat another pan. Add little oil into it.
Now roast the cashews and keep aside. In the same pan add the paneer cut into cubes.
Add little red chilli powder and salt into it. Fry until golden brown.
When the rice is cooked add the roasted cashews and paneer into it and mix well.
Garnish with coriander leaves.