Veg Puffs using Malaysian Paratha

Ingredients
Frozen Malaysian Paratha 1 pack
Potato 1 boiled
Onion 1 chopped
Green pepper 1/4 cup chopped
Red pepper 1/4 cup chopped
Carrot 1/4 cup chopped
Green peas 1/4 cup
Ginger garlic Paste 1 tsp
Coriander powder 1 tsp
Red chilli powder 1 tsp
Garam masala 1 tsp
Chat masala 1/2 tsp
Lemon juice 1 tsp
Oil 3 tsp

Method
Peel the boiled potato and chop into small pieces
Thaw Malaysian Paratha at room temperature for 30 mts.
Heat oil in a pan
Add chopped onions and fry till translucent.
Add ginger garlic paste and cook for a min
Add carrot, green and red bell pepper and cook for few mins
Add coriander powder, red chilli powder, salt, chat masala, garam masala and cook for another 2 mts.
Add potato cubes and green peas. Mix well
Add lemon juice and mix
Stuffing is ready.
Divide the paratha into two parts
stuff the filling and seal the edges by applying some water.
Bake on 400 deg F for 30 mins

Cooking Time - 45 mins
Servings : 4

Tofu Curry

Ingredients
Extra Firm Tofu 7 oz
Yogurt 1/4 cup
Garam masala 1/2 tsp
Chat masala 1/4 tsp
Red chilli powder 3/4 tsp
Salt to taste
Lime juice 1/2 tsp
Oil for grilling 1/2 tbsp

For the curry
Onion 1 chopped
Tomato 1 chopped
Green bell pepper 1 diced
Red bell pepper 1 1 diced
Oil 2 tbsp
Ginger garlic paste 1 tsp
Red chilli powder 1/2 tsp
Coriander powder 1 tsp
Turmeric powder 1/4 tsp
Salt to taste

Method
Cut the tofu into long rectangular pieces.
To make the marinade mix yogurt, garam masala, chat masala, red chilli powder, salt and lime juice
Add the tofu pieces and mix well so that the marinade coats the tofu.
Let it marinate for 45 mins
Heat a grill pan and spread ½ tbsp. of oil on it.
Place all the tofu pieces on the pan and grill till each side turns light brown.
Reserve the marinade for the curry
Transfer the grilled pieces to a plate and cut each piece into 2-3 cubes.
Heat oil in a pan for the curry. Add onions and cook till translucent
Add ginger garlic paste and sauté for a minute
Add green and red bell pepper and cook till they become soft
Add coriander, chilli powder, salt, turmeric and mix well
Add tomatoes and cook until they become soft.
Add the marinade and continue to cook
stir the mixture as soon as you add the marinade. Otherwise the yogurt will curdle.
Cook the mixture for 2 mins and the oil will begin to separate.
Add the tofu pieces and continue to cook until the masala coats the tofu.
Garnish with cilantro
Serve hot with rice or roti

Cooking Time - 20 mins
Servings : 2-4