Foodiesmeetchef

Paneer Tikka Roll (Multigrain Methi Roti)

🧾 Ingredients

For Paneer Tikka
• 200–250g paneer (cut into cubes)
• 3 tbsp thick yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• ½ tsp turmeric
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tbsp lemon juice
• 1 tbsp oil
• Salt to taste
• 1 onion + 1 capsicum (cut into chunks)
Refrigerate the marination for 3-4 hours atleast.
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For Multigrain Methi Roti
• 1 cup multigrain flour
• ½ cup whole wheat flour
• ½ cup fresh methi (fenugreek) leaves (finely chopped)
• 1 tsp ajwain (carom seeds)
• ½ tsp salt
• 1 tsp oil
• Water to knead

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For Green Chutney
• 1 cup coriander leaves
• ½ cup mint leaves
• 1–2 green chilies
• 1 tbsp lemon juice
• Salt to taste
• 2–3 tbsp water

Assemble the Roll 🌯
1. Spread green chutney on the roti.
2. Add paneer tikka pieces mixed with cheese
3. Roll tightly and serve hot.

High protein Sprouts peanuts salad

Ingredients

🌿 Base
• 1–2 cups green mung bean sprouts
• 1 medium cucumber (finely chopped)
• 1–2 tomatoes (chopped)
• 1 small onion (finely chopped)
• 2–3 tbsp fresh coriander leaves

🥜 Protein & Crunch
• 2–3 tbsp salted roasted peanuts
• Handful of thin sev

🧂 Seasoning
• Juice of 1 lemon
• ½–1 tsp chaat masala
• Pinch of salt (adjust because peanuts are salty)
• ½ tsp roasted cumin powder
• 1–2 tsp tamarind sauce

🥄 Method
1. Prep sprouts
• Use lightly steam for 2–3 minutes.
2. Mix vegetables
• In a bowl, combine sprouts, cucumber, tomato, onion, and coriander.
3. Add spices
• Add lemon juice, chaat masala, cumin powder, salt, and tamarind sauce.
• Mix well.
4. Add peanuts
• Stir in salted peanuts (or sprinkle on top for crunch).
5. Finish
• Add thin sev just before serving.
🔥 Optional Add-ons
• Green chilli (for spice)
• Pomegranate seeds (sweet crunch)
💪 Quick Nutrition Note
• High in protein (sprouts + peanuts)
• Rich in fiber
• Filling and great for weight management

Crispy spiced potatoes (kurkuri Aloo bhujia sabji )
Ingredients
• 3–4 large potatoes (cut into thin finger chips)
• 3–4 tbsp mustard oil
• 1–1½ tsp salt
• 1 tsp coriander powder
• 1–2 tsp chilli powder (optional, adjust to taste)
• ½–1 tsp amchur
• 1–1½ tsp jeera (cumin seeds) 🌿
• 1–2 green chillies, finely chopped

1. Heat mustard oil (light smoking point).
2. Add jeera → let it crackle 🌿
3. Add green chillies → sauté briefly.
4. Add potato sticks.
5. Cook on medium flame until golden & crispy.

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✨ At the Very End (Important Step):
• Turn flame to low or switch off.
• Sprinkle salt
• Sprinkle amchur
• Toss quickly and serve immediately.

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✅ Why add salt & amchur last?
• Salt added early can release water from potatoes → makes them soft.
• Amchur tastes fresher when added at the end 🍋
• Keeps potatoes extra crispy

Jaggery pancakes (malpua) Recipe (No Sugar)

🥣 Ingredients
• 1 cup all-purpose flour (maida)
• ¾ cup powdered jaggery
• 1/2-1 cup milk (adjust as needed)
• 1–2 tbsp desiccated coconut
• ½ tsp fennel seeds (slightly crushed)
• 1 pinch cardamom powder (optional)
• Ghee or oil for frying

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👩‍🍳 Method

Make the Batter
• In a bowl, add flour, fennel seeds, desiccated coconut, and cardamom (if using).
• Pour in the melted jaggery syrup.
• Add milk gradually and whisk to form a smooth, lump-free batter.
• Consistency: slightly thick but pourable (like pancake batter).
• Rest for 15–20 minutes.

Fry the Malpua
• Heat oil/ghee in a shallow pan on medium-low heat.
• Pour a small ladle of batter into the center (it will spread slightly).
• Cook until golden brown on one side.
• Flip and cook the other side.
• Fry on medium-low heat so it cooks inside properly.