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Paneer Paratha

    For stuffing:
    Paneer (grated)
    Onion (dice)
    Salt
    Coriander leaves
    Ginger chilli paste

    For making dough:
    Wheat flour
    Salt
    Oil
    Water

Mix wheat flour, salt (according to taste) and little oil. With the help of water make dough and keep it aside. Mix grated paneer, onion pieces, salt (according to taste), coriander leaves and ginger chilli paste well. Make a small ball of paneer mixture and fill it between small rolled paratha and again make a ball. Roll it in medium size paratha and shallow fry on a tava. Serve with curd, chutney, tomato ketchup.

Baked beans with toasted bread

    Toasted bread slice
    Rajma (kidney beans)
    Tomato
    Tomato sauce
    Salt
    Sugar
    Cheese (grated)

Wash and soak rajma in warm water with little salt and soda. Keep aside for 5-6 hours. Pressure cook rajma. Cut the raw tomato and grind it in a mixer to make a puree. To the puree, add tomato sauce, salt (according to taste) and sugar (according to taste) and heat for a while. Add rajma to it. Toast the bread and apply the rajma and tomato mixture on it. Top with grated cheese.

— Abha Chitalia