Paneer Paratha

INGREDIENTS

1. Wheat/ Mix Grain Flour - 250/300 gms
2. Paneer - 250 gms
3. Onions - 1 (Large; Finely Chopped)
4. Coriander - 2 tbsp (Finely Chopped)
5. Green Chillies -2 nos (Optional; Finely Chopped)
6. Salt (To Taste)
7. Oil (To Cook)

PROCEDURE

1. Knead the Flour and keep aside for half an hour
2. Grate the Paneer (If purchased from Dairy) or drain the Paneer (If Homemade)
3. Take a bowl and mix Paneer, Onions, Coriander, Green Chillies, and Salt
4. Take two small balls (1" diameter) of the Flour and roll them into small rotis and keep aside
5. Place one Roti on a plate and layer it with Paneer mix
6. Cover it with the other Roti and seal the periphery to avoid spillage
7. Put it on the Non-stick Pan and turn it when half done from one side
8. Apply Oil to the upturned side and turn it again when the other side is half done
9. Keep turning and fry till golden brown
10. Serve hot with Tomato Ketchup or Pickle

Coconut Buns

INGREDIENTS

1. Coconut Milk (250 ml) / Coconut Milk Powder (250 gms)
2. Maida - 500 gms
3. Baking Powder - 10 gms
4. Baking Soda - 3 g
5. Salt (To Taste; Not required if making it sweet)
6. Warm Water (If required)

PROCEDURE

1. Take a glass bowl and mix Maida, Baking Powder and Baking Soda
2. Add Coconut milk and knead like a dough. Add water if required.
3. Oil your palms and knead it one last time to take it off the walls of the container
4. Cover with a cellophane sheet or Butter Paper and keep aside for 1 hour for it to rise
5. Take a double boiler and keep it to heat 
6. Make balls of 1-2 inch in diameter and place them in small cupcake containers or inside butter paper cups meant for pastries
7. Place these cups into the double boiler and let cook for 10 minutes
8. Remove and serve with Chicken Curry / Veg gravy / Tomato Chutney / Yellow Dal

NOTE: The Coconut Buns can be made with following fillings to make unique dishes

1. Precooked Chicken / Mutton Kheema / Fish / Egg Bhurji
2. Grated Mixed Vegetables
3. Boiled Potatoes
4. Grated Apple with Cinnamon Powder (Dusted on top with powdered Sugar)
5. Simply dusted with Powdered Sugar

Chocolate Cake

INGREDIENTS

1. All Purpose Flour - 195 gms
2. Sugar - 200 gms (Granulated; White)
3. Cocoa Powder - 25 gms (Unsweetened; Not Dutch Processed; Sifted)
4. Baking Powder - 1 tsp
5. Baking Soda - 3/4 tsp
6. Salt - 1/4 tsp
7. Butter - 75 gms (Unsalted; Melted)
8. Water - 240 ml
9. Lemon Juice / Vinegar - 1 tbsp
10. Vanilla Essence - 1 tsp

For Chocolate Frosting:

1. Chocolate - 170 gms (Semi Sweet; Chopped)
2. Cream - 180 ml (Heavy; 35% Butterfat)
3. Butter - 1 tbsp (Unsalted; Room Temperature)

PROCEDURE

1. Preheat oven to 350 Deg F (177 Deg C) and place the rack in the center of the oven
2. Stir together the flour, Sugar, Cocoa Powder, Baking Powder, Baking Soda and Salt
3. Add Melted Butter, Water, Lemon Juice and Vanilla Essence and mix with a fork till well blended
4. Upturn the mixture into an greased 8 inch (20 cm) Square Cake pan
5. Bake in a pre-heated oven for about 30 minutes or until the Cake springs back when lightly pressed and the toothpick inserted comes out clean
6. Remove from the oven and place on a wire rack to cool

For Frosting:

1. Place the chopped Chocolate, Cream and Butter in a heat proof bowl an place over a saucepan of simmering water and let it melt till smooth
2. Remove from heat and let it stand at room temperature until its of pouring consistency
3. Pour the frosting over the cooled cake and let it stand till frosting has thickened

Brinjal Gotsu

This is the best side dish to serve with Ven Pongal!!

INGREDIENTS

1. Brinjal - 4/5 (Chopped)
2. Onion - 1 (Big; Chopped)
3. Tomatoes - 2 (Chopped)
4. Green Chilly - 2
5. Moon Dal - 5 tbsp
6. Curry/Sambhar Powder - 2 tsp
7. Salt (To Taste)
8. Turmeric Powder - 1/4 tsp
9. Water (For Cooking)

For Tadka:

1. Oil - 1tsp
2. Mustard Seeds - 1/2 tsp
3. Hing - A Pinch
4. Curry Leaves - 5/6
5. Coriander Leaves - 1 tbsp (Chopped)
6. Red Chilly - 1 
7. Udad Dal - 1tsp

PROCEDURE

1. Take a pressure pan, add Onion, Tomatoes, Brinjal, Green Chilly, Curry Powder, Turmeric Powder, Moong Dal, Water and pressure for 3 whistles
2. Let the pressure come down, the open the pan and mash the contents into a pulp using a masher
3. Take a pan, heat Oil, add Mustard Seeds and let them sputter
4. Add Udad Dal, Red Chilly, Hing,Curry Leaves and saute it for a minute
5. Add tadka to the gravy and let it boil and adjust Salt to taste
6. Garnish with Coriander and Serve

NOTE:

1. One tomato can be replaced with 1/2 tsp of Tamarind Paste
2. If the gravy is watery, let it boil till it reaches required consistency

Ven Pongal

A typical South Indian breakfast recipe that goes well with Coconut Chutneys, Sambhar or Gotsu!!

INGREDIENTS

1. Raw Rice - 1 Cup
2. Moong Dal - 1/2 Cup
3. Water - 4 Cups
4. Salt (To Taste)

For Tadka:

1. Peppercorns - 1 tsp
2. Cumin Seeds - 1 tsp
3. Ginger - 1 inch piece (Finely Chopped)
4. Curry Leaves - 10/15
5. Ghee - 2 tbsp
6. Cashews - 6 (Optional; Broken)

PROCEDURE

1. Heat a pan and saute the raw Rice and Moong Dal on medium heat till you get the aroma
2. Pressure cook with water for 4 to 5 whistles
3. Heat a Kadhai, add Ghee and Tadka ingredients one-by-one
4. Saute for a minute or two and now add the pressure cooked mix into the kadhai
5. Add Salt to taste and mix well
6. Saute the Cashews in Ghee and then add it to the Pongal

NOTE: Rice and Moong Dal combo should not be separate when done and should be pasty in nature

Kanda Papeta (Onions Potato: Parsee Style)

INGREDIENTS

1. Onion - 1 (Medium size)
2. Potatoes - 2  (Medium size) 
3. Red Chilly Powder - 1 tsp
4. Green Chilly - 1 (Sliced) 
5. Salt to taste
6. Oil - 2 tsp
7. Coriander - 2 tbsp (Finely chopped)

PROCEDURE

1. Slice the onion into thin slices
2. Peal the potatoes and cut them into 4 quarters and Slice them too
3. Heat oil in a pan and fry the chilly and onions till they start turning brown
4. Add the potatoes
5. Add salt, and red chilly powder to taste
6. Cook for 5 to 7 minutes and lightly stir and mix the contents
7. Serve in a bowl
8. Garnish it with finely chopped coriander

NOTE: Tastes best with hot Chapaties

Oats Cheela

INGREDIENTS

1. Oats - 150 gms
2. Rawa / Sooji - 50 gms (Roasted)
3. Curd - 2 tbsp
4. Coriander - 2 tbsp (Finely Chopped)
5. Onions - 1 large (Optional; Finely Chopped)
6. Green Chillies (As Preferred)
7. Water (For Batter)
8. Salt (To Taste)
9. Oil (To Cook)

PROCEDURE

1. Take Oats, Rawa/Sooji in a mixer and grind
2. Add Curd, Water, Salt and make a batter (Like a Dosa batter)
3. Take it out in a bowl and add Onions, Coriander, Green Chillies
4. Layer a Non-stick pan with a little oil and spread out a spoonful of the mixture 
5. Cook till golden and crispy from one side
6. Upturn and cook the other side till golden and crispy
7. Serve hot with Tomato Ketchup or any Chutney of your choice  

NOTE: 

1. Additional vegetables like crushed boiled Peas, grated Carrots, Methi, etc. can be added to make a difference
2. Suji/Rawa can be replaced by Besan

Pav Bhaji with a Difference

Finding it a task to feed your kids Dal and Vegetables.... Here is a tried and tested quick solution!! ;)


INGREDIENTS

1. Cauli Flower - 100 gms (Chopped)
2. Cabbage - 100 gms (Chopped)
3. Peas - 100 gms
4. Corn - 100 gms
5. Beans - 100 gms (Chopped)
6. Carrots - 100 gms (Chopped)
7. Tomatoes - 3 large (Chopped)
8. Onions - 2 large (Chopped)
9. Coriander - 3 tbsp
10. Curry Leaves - 10
11. Green Chillies (As Preferred)
12. Ginger - 1 (2" stub; Grated)
13. Garlic - 6 cloves (Grated)
14. Toor / Masoor Dal - 100 gms
15. Tomato Puree - 150 ml
16. Salt (To Taste)
17. Pav Bhaji Masala (To Taste)
18. Water (To Cook)
19. Oil - 15/20 ml
20. Cheese - 50 gms (Grated)
21. Butter - 25 gms

PROCEDURE

1. Put all Vegetables, Dal and Salt in the pressure cooker and cook till well mashed
2. Take a pan and heat Oil in it
3. Add Curry Leaves, Ginger, Garlic and let it cook till golden
4. Add the Onion and fry till golden brown in colour
5. Add the Tomatoes and cook till mashed
6. Add Tomato Puree and Pav Bhaji Masala
7. Add the cooked Vegetables and Coriander to the mixture in the pan and keep mashing till the desired consistency is obtained
8. Serve garnished with Coriander, Finely Chopped Onions, Butter and Cheese

NOTE:

1. Serve with Buttered Pav, Bread, Paratha, Roti or Steamed Rice
2. Potato is opional as Dal has been used to replace the same

Masala Dal (Parsee Style)

INGREDIENTS

1. Tur Dal - 150 gms
2. Turmeric Powder - 1/2 tsp
3. Chilly Powder - 1/2 tsp
4. Sliced Onion - 1 (Finely Sliced)
5. Ginger-garlic Paste - 1/2 tsp
6. Dhansak Masala - 1 tsp
7. Salt (To Taste)
8. Water - 300 ml (Twice the quantity of Dal)
9. Oil - 4 tsp
10. Coriander (Finely Chopped)

PROCEDURE

1. Wash the Dal, remove the water and keep aside for half an hour
2. To the Dal, add water, 1 tsp Oil, Salt and pressure cook till done
3. Heat Oil in a pan and fry the Onions till they turn golden brown
4. Add Turmeric Powder, Chilly Powder, Dhansak Masala, Ginger-Garlic Paste and stir while frying
5. Pour the cooked dal in the frying pan and stir
6. Add a little water to adjust consistency of the Dal
7. Cover the pan with a lid and let it cook for about 5 to 7 mins
8. Pour the contents into a serving bowl and garnish with Coriander and/or Fried Onions

NOTE: Serve with Steamed Rice and Salad

Kofta Curry

INGREDIENTS
For Kofta:

1. Khoya - 150 gms (Gulab Jamun Khoya)
2. Paneer - 100 gms (Grated)
3. Potato - 2 (Medium; Boiled)
4. Corn Flour / Maida - 2 tbsp
5. Coriander - 2 tbsp (Finely Chopped)
6. Green Chillies -2 nos (Optional; Finely Chopped)
7. Raisins - 25-30
8. Salt (To Taste)
9. Oil (For Frying)

For Curry:

1. Onions - 2 (Large)
2. Garlic - 10 flakes
3. Ginger - 25 gms
4. Tomato - 2 large or Tomato Puree 150 ml
5. Green Chillies (As Preferred)
6. Mustard Oil (Optional)
7. Garam Masala (Whole; Laung - 5, Black Pepper - 10, Cinnamon - 2 sticks, Black Elaichi - 3, Tej Patta - 2)
8. Garam Masala Powder - 1 tsp
9. Saunf - 1 tsp

PROCEDURE
For Kofta:

1. Take a bowl and mix Khoya, Paneer, Potato, Coriander, Green Chillies, Raisins, Salt
2. Add Corn Flour / Maida and knead like a dough
3. Make small balls (1" Diameter), fry and keep aside

For Curry:

1. Grind Onions, Garlic, Ginger, Green Chillies into a paste
2. Take Mustard Oil in a pan and heat till steaming, put off the flame and let it cool till warm
3. Add Sauf and let it crackle
4. Add the whole Garam Masala
5. Add the Onion Paste to the oil and roast till deep golden brown
6. Add Tomato puree and continue to roast till chocolate brown in colour
7. Add water to make the gravy and bring to boil
8. Add Khoya balls and let it cook
9. Garnish with Coriander and serve hot

NOTE:

1. Serve with Basmati Rice or Paratha
2. Koftas without Curry can be served as starters

Paneer Paratha

INGREDIENTS

1. Wheat/ Mix Grain Flour - 250/300 gms
2. Paneer - 250 gms
3. Onions - 1 (Large; Finely Chopped)
4. Coriander - 2 tbsp (Finely Chopped)
5. Green Chillies -2 nos (Optional; Finely Chopped)
6. Salt (To Taste)
7. Oil (To Cook)

PROCEDURE

1. Knead the Flour and keep aside for half an hour
2. Grate the Paneer (If purchased from Dairy) or drain the Paneer (If Homemade)
3. Take a bowl and mix Paneer, Onions, Coriander, Green Chillies, and Salt
4. Take two small balls (1" diameter) of the Flour and roll them into small rotis and keep aside
5. Place one Roti on a plate and layer it with Paneer mix
6. Cover it with the other Roti and seal the periphery to avoid spillage
7. Put it on the Non-stick Pan and turn it when half done from one side
8. Apply Oil to the upturned side and turn it again when the other side is half done
9. Keep turning and fry till golden brown
10. Serve hot with Tomato Ketchup or Pickle or pack it up in the lunch box

Sweet Khoya Paratha

INGREDIENTS

1. Wheat/ Mix Grain Flour - 250/300 gms
2. Khoya - 250 gms
3. Elaichi - 4 (Powdered)
4. Sugar (To Taste)

PROCEDURE

1. Knead the Flour and keep aside for half an hour
2. Take a pan and roast the Khoya till it leaves the Ghee and turns golden brown
3. Drain all the Ghee and use it for cooking the Paratha
4. Take a bowl and mix Khoya, Elaichi and Sugar
5. Take a small ball (1.5" diameter) of the Flour and roll it into a small roti
6. Spoon in about 50 gms of Khoya mixture on the center of the roti
7. Seal it and make a ball
8. Roll out the Paratha and put it on the Non-stick Pan
9. Turn it when half done from one side
10. Apply Ghee (Optional if the Paratha is releasing Ghee of its own while cooking) to the upturned side and turn it again when the other side is half done
11. Apply Ghee (Optional) on the upturned side again and fry till golden brown
12. Serve hot or pack it up in the lunch box

NOTE: If using the Khoya used for making Gulab Jamuns available at the local dairy, then it can be used without roasting since the Ghee has already been drained from it.

Khoya Paratha

INGREDIENTS

1. Wheat/ Mix Grain Flour - 250/300 gms
2. Khoya - 250 gms
3. Onions - 1 (Large; Finely Chopped)
4. Coriander - 2 tbsp (Finely Chopped)
5. Green Chillies -2 nos (Optional; Finely Chopped)
6. Salt (To Taste)

PROCEDURE

1. Knead the Flour and keep aside for half an hour
2. Take a pan and roast the Khoya till it leaves the Ghee and turns golden brown
3. Drain all the Ghee and use it for cooking the Paratha
4. Take a bowl and mix Khoya, Onions, Coriander, Green Chillies, and Salt
5. Take a small ball (1.5" diameter) of the Flour and roll it into a small roti
6. Spoon in about 50 gms of Khoya mixture on the center of the roti
7. Seal it and make a ball
8. Roll out the Paratha and put it on the Non-stick Pan
9. Turn it when half done from one side
10. Apply Ghee (Optional if the Paratha is releasing Ghee of its own while cooking) to the upturned side and turn it again when the other side is half done
11. Apply Ghee (Optional) on the upturned side again and fry till golden brown
12. Serve hot with Tomato Ketchup or Pickle

NOTE: If using the Khoya used for making Gulab Jamuns available at the local dairy, then it can be used without roasting since the Ghee has already been drained from it.

Veggies in White Sauce

INGREDIENTS

1. Cauliflower - 100 gms
2. Beans - 100 gms
3. Carrots - 100 gms
4. Sweet Corn - 100 gms
5. Capsicum - 100 gms
6. Garlic - 2 tbsp (Optional; Finely Chopped)
7. Coriander - 3 tbsp 9Finely Chopped)
8. Green Chillies - 1 tbsp (Optional; Finely Chopped)
9. Canned Cherries - 15-20 (Optional)
10. Oregano - 1 tsp
11. Chilli flakes - 1 tsp (Optional; Or as per taste)
12. Salt (To Taste)
13. Cheese - 300-350 gms (Grated)
14. Milk (Warm) - 1 ltr
15. Wheat Flour/Maida - 3 tbsp
16. Butter/Olive Oil - 150 gms/ml

PROCEDURE

1. Boil/blanch all vegetables except Capsicum till 3/4 cooked, drain and keep aside
2. In a pan take Butter, add garlic and put on flame till light golden brown in colour and keep aside
3. Take Butter/Olive Oil in a pan and roast the Flour till golden in colour
4. Pour warm milk to the Flour mixture and keep stirring to avoid making lumps
5. Add Chilli Flakes, Oregano, Salt, Coriander, Garlic, Boiled Vegetables, Capsicum, Canned Cherries and cook for 2-3 minutes
6. Add 150 gms Cheese and mix well
7. Take it out in a microwaveable flat dish and layer the top with a thick layer of cheese and garnish with Coriander and Green Chillies
8. Keep it in microwave till a golden crust is formed

NOTE: 

1. Serve hot with Garlic Bread, Masala Bread or Plain Parathas
2. Use the water drained from vegetables as stock to make soups or curries to avoid nutrient wastage

Pakodas / Bhajiyas with a Difference

INGREDIENTS

1. Besan - 400 gms
2. Curd - 3 tbsp
3. Tomatoes - 20 Slices (Thinly Sliced)
4. Doodhi / Lauki - 20 Slices (Thinly Sliced)
5. Paalak - 20 (Whole Leaves)
6. Green Chillies (Optional/As per Taste; Chopped Finely)
7. Coriander - 3 tbsp (Finely Chopped)
8. Sugar - 1 tsp
9. Water (To make Batter)
10. Salt (To Taste)
11. Oil (To Fry)

PROCEDURE

1. Take a glass bowl, add Besan, Curd, Coriander, Salt, Green Chillies, Sugar and mix to make a thick batter
2. Heat Oil in a pan
3. Carefully cover each Slice of (Tomato, Doodhi) / Leaf of (Paalak) with the batter and immerse in the hot oil
4. Fry till golden in colour

NOTE: Serve Hot with any Dip, Chutney or Tomato Ketchup 

Thecha

INGREDIENTS

1. Green Chillies - 100 gms
2. Garlic - 100 gms
3. Lemon - 1 
4. Mustard Seeds - 1/2 tsp
5. Curry Leaves - 6-7
6. Oil - 50 ml
7. Salt - To taste
8. Sugar - 1 tsp

PROCEDURE


For Grinding on the Stone:

1. Cut the Green Chillies roughly into pieces
2. Put Chillies, Garlic Flakes, Salt, Sugar on the grinding stone (Silbatta)
3. Grind with the rolling pin till it reaches granulated consistency
4. Transfer it into a glass bowl, add lemon juice and mix
5. Heat all the oil in a pan, add Mustard seeds and curry leaves and let them sputter
6. Add to the Chilly mixture and stir well till the oil is perfectly mixed
7. Store in a jar

For Grinding in the Dry Mixer:

1. Put the Green Chillies, Garlic, Lemon Juice, Salt, Sugar and 40ml of Oil in the Dry Grinder
2. Roughly grind the mixture till coarse
3. Transfer into a glass bowl 
4. Heat remaining oil in a pan, add Mustard seeds and curry leaves and let them sputter
5. Add to the Chilly mixture and stir well till the oil is perfectly mixed
6. Store in a jar

NOTE: Serve and relish with Roti, Bhakhri, Bread or simply relish as a dip with starters

Aviyal

This is a typical Keralite delicacy and should be preferably made using only Coconut Oil  


INGREDIENTS

1. Yam - Sliced thinly into 1.5'' length pieces - 1/2 Cup
2. Snake gourd - Sliced thinly into 1.5'' length pieces - 1/2 Cup
3. Carrot - Sliced thinly into 1.5" length pieces - 1/2 Cup
4. Raw bananas - Sliced thinly into 1.5'' length pieces - 1 Number
5. Long runner-beans(thin ones) - Sliced thinly into 1.5'' length pieces - 1/2 Cup
6. Drumstick - Cut into 2'' length pieces - 1 Number
7. Yellow pumpkin - Sliced thinly into 1.5'' length pieces - 1 Cup
8. Brinjal - Sliced thinly into 1.5'' length pieces - 2 or 3 No's
9. Potato - Sliced thinly into 1.5" length pieces - 1 (Medium Size)
10. Green Peas (Optional) - 1/4 Cup
11. Turmeric Powder - 1/2 tsp
12. Thick Curd - 1/4 Cup
13. Coconut oil - 3 tbsp (Only Coconut oil should be used)
14. Curry leaves - 10 to 12
15. Salt (To taste)
16. Grated Coconut - 1/2 Cup
17. Cumin Seeds - 1 tsp
18. Green Chillies - 2/3
19. Red Chillies - 3/4

NOTE: Red Chillies can be replace with Green Chillies if required

PROCEDURE

1. Make a fine paste of grated Coconut, Green-Red Chillies, Cumin Seeds and keep aside
2. In a large pan, add chopped vegetables to boiling water, add turmeric powder, salt and cook till vegetables are soft and cooked, but not mashed
3. Drain excess water and keep aside
4. Add Vegetable and the paste in a pan and brink to a single boil (Add water if the gravy is too thick)
5. Adjust Salt as per taste
6. Take a separate pan and heat Coconut Oil, add Curry leaves and allow them to sputter
7. Add the tadka to the gravy
8. Add Curd after the mixture s cooled completely and mix well
9. Serve hot with Rice or Adai (Dal Dosa)

Sevaiyan / Semiya Payasam (Vermicelli Kheer)

INGREDIENTS

1. Sevaiyan (Vermicelli) -  100gms (Roasted/Plain)
2. Sugar – 200 gms
3. Milk – 1 ltr
4. Ghee – 2 tsp
5. Cashewnuts – 15
6. Raisins – 15
7. Elaichi powder – ½ tsp

PROCEDURE

1. Take a pan, add 2 tsp Ghee, roast Cashews, Raisins and keep aside
2. If Sevaiyan are not previously roasted, fry them in Ghee till golden brown
3. Take a heavy bottomed vessel, boil the milk on high heat.
4. Reduce the flame, add roasted Sevaiyan and let it simmer for 10 minutes on meduim heat
5. Add Sugar, Cardamom powder and let it cook for 5 more minutes
6. Switch off the gas and garnish the Payasam with Cashews and Raisins

Pal Payasam (Milk Payasam)

INGREDIENTS

1. Milk – 1 ltr
2. Sugar – ½ Cup approx. 100 gms
3. Raw Rice – ½ Cup approx. 100 gms (Rinsed)
4. Cashews – 8 to 10
5. Ghee – 1 tsp
6. Elaichi powder – ¼ tsp

PROCEDURE

1. Take a pan, add Ghee, roast the Cashews and keep aside
2. Take a heavy bottomed vessel, boil the Milk along with Rice on medium flame stirring occasionally till the rice is cooked completely
3. When the quantity of Milk reduces to half, add Sugar and stir well
4. Add Cardamom powder and mix well and let it cook for 5 more minutes
5. Garnish with roasted cashews and serve hot or cold
6. Yummy Pal Payasam is ready to fill your tummy!!

Cheesy Maggi

How to get fussy milk drinkers to get the nutrients of the same without having to drink it?? Here is a solution I came up with when my son was about 3 years old and relishing Maggi as his staple food!!


INGREDIENTS

1. Maggi -1 Brick
2. Milk - 150 ml
3. Cheese Slice / Grated Cheese - 1
4. Water 50 ml
5. Coriander - 1 tsp (Finely Chopped)
6. Maggi masala

PROCEDURE

1. Take a pan and add water and the Maggi brick in it
2. When it is slightly cooked add the milk and let it come to a boil
3. Keep stirring till the mixture has reduced to a nice cheesy texture
4. Add the cheese and stir till it has melted
5. Add Coriander 
6. Serve in a dish and garnish with more grated Cheese or a Slice

NOTE:

1. Cheese can be replaced by fresh Paneer
2. Maggi Masala can be replaces with white Pepper powder
3. Egg can also be beaten and rapidly stirred into the mixture to blend perfectly