Tuesday, 4 February 2014

CAULIFLOWER KHEER


INGREDIENTS-
             1 cup grated cauliflower, 1 ltr milk, 4 tbs sugar, 1 tbs cashew nut, 1 tbs kismis, 1 tbs almond, 1 large pinch of cardamom powder.

METHOD-Put 2 tbs of ghee in a heated pan. Add 1 cup of grated cauliflower (ghobi) to pan and saute. Boil the milk and then add the stir fry cauliflower (ghobi) in the milk and simmer it. Cook well till it gets thick and add sugar in the kheer. And now the kheer gets ready.
             Garnish it with cashew nut, almond, kismis and almond powder to make it more yummy. Serve chilled.
              

Rangeen Paratha


INGREDIENTS-
           
Half kg cabbage, 250 gms carrot, 250 gms Fenugreek leaves ( methi ka saag ), carom seeds (ajwayin), 1 kg flour, 1 cup refined oil and salt to taste.

METHOD-
           
Grate all the vegetables or cut it into tiny pieces. Then mix all the grated vegetables in a flour and with salt, carom seeds and half cup of refined oil  make a dough ( a soft thick mixture of dry ingredients). Heat the non stick pan and make the paratha with 1 tbs of refined oil.
            Serve it with curd and pickles and enjoy the yummy and tasty paratha.