Monday 18 March 2024

BEER CHUTNEY

 


Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 8

INGREDIENTS
Bett  - 8 - 10
Sugar - 1/2 cup

Jaggery - 1/4 cup
salt - to taste
Lemon juice - 2 tbsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Panch phoron - 1/4 tbsp
Oil - 2 tbsp

METHOD
Wash the berr and chop it.
Heat oil in a pan.
Add panchphoren to crackle
Add grated ginger and saute for one mins
Now add berr pieces to add turmeric, powder,,red chilly powder and salt and cook for five mins in a slow flame
Add sugar , jaggery and cook for five mins until sugar and jaggery dissolves and berr are soft,turn off the flame
Add lemon juice and mix well











CARROT TOMATO SOUP

 


Prep Time : 15 mins

 Cooking Times : 20 mins
 Serve : 2

 INGREDIENTS
 Tomato - 2
 Carrot - 2
 Coriander leaves stem - 1/2 bowl
 Ginger - 1 inch stick
 Chopped onion - 1
 Corn flour - 2 tsp
 Clarified butter - 1 tbsp
 Black pepper powder - 1/4 tsp
 Salt - to taset

 METHOD
 Wash and chop tomatoes and carrot
 Heat clarified butter in a pressure cooker add tomato,carrot,coriander leaves stem ginger,onion and three cup of water and cook for ten mins.
 Once cooled,blend in the blender and strain it.
 Heat a pan and add soup and salt and bring to boil
 Mix corn flour in 1/2 cup of water and add into the soup and cook for five mins.
 Turn off the flame and add black pepper powder and mix well.







 



HUMMUS

 


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

INGREDIENTS
Boiled chick pea        -        1/2 cup
Roasted til       -                   2 tbsp
Chopped garlic cloves   -  2 tbsp
Chopped green chilly      - 2 
Lemon juice            -    2 tbsp
Salt                       -      to taste
Olive oil           -           2 tsp
Chilly flakes      -         1/2 tsp
Black pepper powder  -  1/2 tsp

METHOD
Soak chickpea over night with add half spoon baking powder.
Reserve some boiled chickpea.
Dry roast the til.
Grind all the ingredients to make a smooth paste.
Squeeze lemon juice
Add olive oil and mix well.
Garnish with chilly flakes,black pepper powder and reserved chickpea
Serve with pita bread.


















AMLA CHUTNEY

 


Prep Time : 15 mins
Total Time : 5 mins of
Serve : 4

INGREDIENTS
Amla   -  2
Garlic cloves   - 3 - 4
Green chillies  -  3 - 4
Fresh coriander leaves  -  50 gms
Salt     -  to taste
Mustard oil - 4 - 5 drops

METHOD
     Wash drain and clean coriander leaves,amla, and green chilly
    Remove the seed and cut amla into small pieces.
     Blend all ingredients to a smooth consistency.
     Add mustard oil and serve.









ALOO MATAR NAAN

 


Prep Time  : 25 mins
Cooking Time  : 20 mins
Serve : 2

INGREDIENTS
Wheat flour - 2 cup
Clarified butter  -  1/4 cup
Baking powder  -  1/2 tsp
Baking soda - 1/4 tsp
Salt  -  to taste
Sugar  -  1/2 tsp
Curd  -  1 /2 cup
Milk  -  1/2 cup
Onion seeds  -  1 tbsp
Butter  -  50 gms
For stuffing
Matar / green peas  -  1 cup
Boiled and mashed potatoes - 1 cup
Finely chopped onion - 2 tbsp
Red chilly powder  -  1/2 tsp
Amchur / dry mango powder  -  1/4 tsp
Asafoetida   -  1/4 tsp
Roasted cumin seeds   powder-  1/tsp
Ginger garlic paste  -  1/2 tsp
Green chilly  -  1/4 tsp


METHOD
Boiled the peas and potates and mash the potatoes and coarsely grind the peas,
Add asafoetida and cumin seeds powder.
Add ginger garlic paste and chopped onion.
Add amchur/dry mango powder and  green chilly and salt mix well.
Now stuffing is ready.
In a kneading bowl  add hot milk,curd,baking powder,baking soda,salt, sugar and  ghee and mix well. 
Now add wheat flour and mix it well
Make a soft dough no need of water.
Keep aside for one hour in a hot place.
Take some dough and make medium size ball.
Roll into balls.
Stuff one tbsp matar  aloo filling then roll out the naan.
Sprinkle some water and now add onion seeds and roll out.

Heat the tawa,sprinkle some water on the other side of the aloo matar  naan in order to stick it to the tawa and cook it for one mins on a high flame .

After a minute, turn the tawa and cook on high flame till it gets golden brown.
Apply some butter over the hot naan and serve hot.