Saturday, 17 February 2018

MOONG DAL POTLI


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

INGREDIENTS
Split moong dal  -  1 cup
Green chilly -  1
Ginger  -   1 inch stick
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Finely chopped carrot  -   1/2 cup
Finely chopped capsicum  -  1/2 bowl
Finely chopped cabbage   -  1/2 bowl
Grated cheese  -   2 tbsp
Finely chopped coriander leaves  -  1 tbsp
SoakBlack pepper powder  -  1/4 tsp
Turmeric powder
Oil  -  4 tbsp
Green garlic leaves  -  2

METHOD
Soak yellow moong dal for 4 - 5 hours,drain and add green chilly and ginger to make a fine paste.
Add salt cumin seeds, coriander leaves and one cup of water to make a batter of cheela.
Heat two spoon oil in a pan,add carrot,capsicum and carrot  and saute for one to two mins till crunchy.
Add turmeric powder,black pepper powder and salt and saute for one mins and turn off the flame.
Add grated cheese and mix well.
Now stuffing is ready.
Heat oil in a pan.add two spoon moong dal batter and spread it.
Drizzle one tbsp oil.
Flip it and cook both the sides.
Add stuffing in it and make potli and tie with green garlic leaves.
Serve hot.









Friday, 16 February 2018

MIXED FRUIT CHUTNEY


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

INGREDIENTS
Apple cut in cubed   -  1/2 bowl
Grapes cut in half     -  1/2 bowl
Orange pulp  -  1/2 bowl
Chopped papaya  -  1/2 bowl
Lemon juice  -   1 tbsp
Roasted mango powder  -  1 tbsp
Cashew nuts  -  1 tbsp
Raisins  -  1 tbsp
Sugar  -  2 cup
Water  -  1 cup

METHOD
Heat pan add water and sugar and bring to boil
When it boiled and thick add roasted mango powder,lemon juice and now add the orange pulp and cook for five mins and turn off the flame.
Once cooled,add apple,papaya,grapes,cashew nuts and raisins.
Serve chilled.






Thursday, 15 February 2018

MIXED FRUIT SHRIKHAND


;Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Hung curd  -  1 cup
Sliced banana  -  1
Chopped apple  -  1
Chopped papaya - 1
Sugar powder  -  2 tbsp
Cinnamon powder  -  1 tsp
Saffron  - few strands

METHOD
Hung the curd in a muslin cloth for 4 - 5 hours then we get hung curd.
Add sugar powder ,cardamom powder and saffron and whisk it.
Take a glass add chopped fruits and now add hung curd and garnish with saffron strands.
Serve chilled.


Wednesday, 14 February 2018

CHESTNUT HALWA/SINGARE KI ATTE KA HALWA


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

INGREDIENTS
Chestnut flour  -  1 cup
Sugar  -  1 cup
Clarified butter  -  1/4 cup
Milk  -  1.5 cup
Cardamom powder  -  1/4 tsp
Crushed cashew nuts  -  1 tbsp
Raisins  -  1 tbsp

METHOD
Heat clarified butter in a pan.
Add chestnut flour in a low flame till it turns brown and gives out the fragrance.
Heat sugar and milk in a pan,keep it medium flame for 10 mins.
When it gets sticky means syrup is ready.
Add roasted chestnut flour and cardamom powder and mix well.
Add crushed cashew nuts and raisins and mix well.
Garnish with cashew nuts and serve.







Tuesday, 13 February 2018

ROSE MATHRI


Prep Time : 10 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
All purpose flour  -   1 cup
Semolina  -  2 tbsp
Salt  -  to taste
Clarified butter  -  2 tbsp
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Oil  -  for frying

METHOD
Take a large bowl combine together all above listed ingredients except oil.
The texture should be crumbly.
Make a stiff dough with the help of water.
Keep aside for 15 mins.
Now roll the dough into thin chapati.
Cut into a circle with cookie cutter or cap of the bottle.
Now place three circle one by one and fold it and cut in the middle.
Heat enough oil in a pan add rose mathri and deep fry till they become brown and crispy.
Serve hot with tea.








Monday, 12 February 2018

Dahi paneer ki subji /curd and cottage cheese subji







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

INGREDIENTS
Curd/dahi  -  3/4 cup
All purpose flour  -  1 tsp
Paneer cube  -  1 cup
Fennel seeds  -  1/4 tsp
Rai/black mustard seeds  -  1/4 tsp
Methi seeds/fenugreek seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Asafoetida/hing  -  a pinch
Oil  -  2 tbsp
Cumin seeds  -  1/4 tsp
Onion paste  -  1 onion
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Black salt  -  1/2 tsp
Coriander leaves  -  1 tbsp

METHOD
Take a bowl add curd all purpose flour and mix well.
Heat oil in a pan.
Add cumin seeds,fennel seeds,asafoetida,onion seeds and rai to crackle
Add onion paste and stir fry till golden brown.
Add red chilly powder,turmeric powder and black salt and saute for one to two mins.
Add curd and all purpose flour mixture and stir continuously.
Add one cup of water and salt.
When water comes to boil add paneer cubes and  cook for five mins
Serve hot.







Sunday, 11 February 2018

PEANUTS OATS LADDU


Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 6 - 8

INGREDIENTS
Oats  -  1 cup
Peanuts -  1 cup
Sesame seeds  -  1/2 cup
Clarified butter  -  1/4 cup
Condensed milk  -  1 cup
Cardamom powder  -  1 tsp

METHOD
Dry roast the peanuts,oats and sesame seeds separately
Once cooled,make a powder.
Take a bowl add roasted oats powder mixture,clarified butter ,cardamom powder and condensed milk and mix well.
.Make a shape of laddu.