Tuesday, 23 January 2018

MOONG DAL TOMATO SOUP


Prep Time : 10 mins
Cooking Time :15 mins
Serve : 2

INGREDIENTS
Yellow moong dal  -  1/4 cup
Finely chopped tomato  -  1/2 cup
Finely chopped onion  -  1/4 cup
Finely chopped ginger  -  1 tsp
Finely chopped green chilly  -  1
Coriander leaves  -  1 tbsp
Black pepper powder  -  1/4 tsp
Butter  -  1 tsp
Salt  -  to taste
Fresh cream  -  1 tbsp

METHOD
Wash moong dal and soak for two hours.
Heat butter in a pan.
Add onion ginger and green chilly and saute for one to two mins.
Add yellow moong dal,salt and four cup of water
Cook for ten mins in a medium flame.
Now add tomato, black pepper powder and coriander leaves and cook for two mins.
Once cooled add in the blender and make a smooth paste.
Garnish with fresh crean and serve hot.




CARROT AND PANEER PARATHA


Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Grated carrot  -  1 cup
Grated paneer  - 1 cup
Grated ginger and green chilly  -  1 tsp
 Crushed carom seeds  -  1/4 tsp
Crushed onion seeds  - 1/4 tsp
Salt  -  to taste
Wheat flour  -  1 cup
Oats   -  1/4 cup
Mota besan/gram flour  - 1/4 cup
Jowar flour  -  1/2 cup
Curd  -  2 tbsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Take a large bowl combine carrot,paneer,carom seeds,onion seeds,salt,ginger and chilly paste and coriander leaves and mix well.
Now stuffing is ready.
Take a large bowl combine wheat flour,oats,mota besan,jowar flour,curd and salt and mix well.
Make a soft dough with the help of water.
Keep aside for fifteen mins.
Roll out two thin chapati.
Spread carrot and paneer mixture on one chapati and cover with other chapati.
Seal the edges and roll out.
On a heated pan make paratha applying oil on both the sides.
Serve hot




Monday, 22 January 2018

MAKKI ATTE KA HALWA/MAIZE FLOUR HALWA


Makki atta/maize flour  -  1/2 cup
Clarified butter  -  1/4 cup
Sugar  -  1/2 cup
Cardamom powder  -  1/4 tsp
Raisins  -  1 tbsp
Crushed cashew nuts  -  1 tbsp
Crushed almonds  -  1 tbsp

METHOD
Heat clarified butter on a pan.
Roast makki atta on medium flame until light brown in color and give out the fragrance.
After stirring further for 10 - 15 mins add sugar and one cup of water.
The makki atta absorb the water.
Stir properly other wise lumps formed.
The whole mixture cook for 7 - 8 mins.
Add cardamom powder,crushed cashew nuts,almonds and raisins.
Now makka flour is ready to serve.


OATS TIKKI BURGER


Prep Time : 50 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Burger bun  - 4
Sliced tomato  - 4
Sliced capsicum  -  4
Butter  -  50 gms
Mayonnaise  -  2 tbsp
For tikki
Oats  -  50 gms
Boiled n mashed chickpea  -  1/2 cup
Spinach  -  50 gms
Grated paneer  -  50 gms
Gram flour  -  2 tbsp
Carom seeds  -  1/4 tsp
Fennel seeds   -  1/4 tsp
Black pepper powder  -  1/4 tsp
Bread crumbs  -  1/4 cup
Salt  -  to taste
Oil  -  1 tbsp

METHOD
Take a blender add all above listed ingredients of oats tikki except oil and bread crumbs.
Take a bowl add all the tikki mixture and mix well.
Shape each ball to flat patties of medium thickness.
All the balls are made in the same way.
Coat with bread crumbs.
Heat oil in a pan and shallow fry the oats tikki.
Now oats tikki is ready.
Cut the burger into two pieces.
Grease the butter on the pan and add place the burger  and toast it.
In the same pan cook sliced capsicum on one minutes or till crunchy,
Now place the fried capsicum on one piece of burger, add sliced tomato,oats tikki and mayonnaise.
Now  with burger piece and press it.
Serve hot.




METHI LACCHA PARATHA


Prep Time : 15 mins
Cooking Time :25 mins
Serve : 2

INGREDIENTS
Multi grain flour  -   1 cup
Finely chopped methi leaves  -  1 cup
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Clarified butter  -  2 tbsp
Oil  -  2 tbsp
Finely chopped green chilly  -  1
Salt  -  to taste

METHOD
Take a mixing bowl combine multi grain flour,methi leaves,green chilly,cumin seeds,onion seeds ,salt and one tbsp clarified butter and mix well.
With the help of water make a soft dough.
Divide the dough into four parts.
Roll out dough into thin chapati spread clarified butter on it.
Now dust the dry flour it and make fleets.
Roll it in a circle like swiss roll.
Now dust the dry flour and roll out paratha.
On a heated pan make paratha applying oil on both the sides.
Serve hot.







Sunday, 21 January 2018

MAKKA PALAK SOUP /MAIZE DALIA AND SPINACH SOUP


Prep Time : 15 min s
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Makka dalia -  2 t bsp
Spinach/palak  -  250 gms
Ginger  -  1 inch stick
Green chilly  -  1
Salt  -  to taste
Black pepper powder  -  1/4 tsp
Garam masala powder  - 1/2 tsp
Fresh cream  -  1 tbsp
Butter  -  1 tsp
Lemon juice  - 1 tbsp
Water  -  3 cup

METHOD
Heat clarified butter and shallow fry the makka dalia
Blanch the spinach, add ginger and green chilly and blend to make a smooth paste.
Add roasted maize dalia and water and boil it.
Add lemon juice,salt, black pepper powder and garam masala powder and mix well.
Garnish with fresh cream and serve.


KHEER SAGAR


Prep Time :25 mins
Cooking Time : 50 mins
Serve :10

INGREDIENTS
Milk  -  2 liter
Vinegar  -  2 tbsp
Rawa  -  2 tbsp
Water  -  3 cup
Sugar  -  1 cup
Cardamom powder  - 1/4 tsp
Saffron  -  few strands

METHOD
Boil one liter milk in a heavy bottom vessel.
Once cooled,switch off the flame.
Mix vinegar and cover the milk.
After sometime milk is fully curdled.
Strain the paneer and wash 2 - 3 times in a fresh water.
Now we get soft paneer.'
We mash the paneer very well.
Add 2 tbsp rawa into the paneer and mix well.
Knead the paneer again and divide the dough into 20 equal size smooth balls.
Now we take pressure cooker and add half cup of sugar,three cup of water and paneer balls and steam it.
When cooker release the whistle simmer the flame for ten mins.
Once cooled open the cooker lid.
The paneer balls or rasgulla should be floating on the syrup.
Its size should be double.
Now boil one liter milk in a heavy bottom vessel.
Once boiled,keep it in a low flame.
Stir in between thickening the milk.
Cook well till it gets thick.
Add 1/2 cup sugar and cardamom powder and mix well.
Squeeze the cheena/paneer balls n drop them into the thick milk.
Add saffron strands and mix well.
Keep in the fridge for an hour.
Garnish with saffron strands and serve chilled.