METHI KACHORI

Prep Time : 20 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS

Methi leaves   -  100gms
Maida               -  2 cup
Carom seeds      -  a pinch
Onion seeds        - a pinch
Salt               - to taste
Oil for frying   - 1 cup

METHOD
  Wash and chopped methi leaves. In a kneading bowl add methi leaves, maida, salt, carom seeds, onion seeds and one tbsp oil and mix well.
Make a stiff dough with the help of water.
 Keep aside for 15 mins.

Divide the dough into equal size balls.

.Sprinkle a little flour and roll them with a rolling pin to approximately 2.5 inch diameter.

Heat oil in a wok, deep fry the kachori in a medium flame and fry till light brown.

Drain extra oil in paper napkin
Serve hot.

POLKA DOTS CREPES

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

INGREDIENTS

Basmati rice  - 1 bowl
Chana dal   -  1/2 bow
Salt  - to taste
Water - 3 cup
Yellow food color  -  a pinch
Green food color   - a pinch
Cumin seeds
Oil  - 2 tbsp

METHOD
Take a bowl add basmati rice and chana dal and soak for 4 - 5 hours  and grind it to make a fine paste.
Make a thin batter
Add cumin seeds and salt and keep aside
Take half  cup of batter and mix a pinch of yellow food color and mix green food color in other half cup of batter
Heat pan and grease the oil ,make a dot of yellow food color batter
Now Add white batter and cover the pan for two to three mins in a medium flame.
Flip it and drizzle some oil.
Now the same way grease the oil and make a dot of green food color
Add white batter and cover the pan for two to three mins in a medium flame
Flip it and drizzle some oil
Turn off the flame.serve hot potato bhaji

MAKHANA JAGGERY LADOO

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

INGREDIENTS
Makhana - 2 cup
Jaggery  -  1 cup
Clarified butter  - 2 tbsp
Roasted and crushed almonds  -  1/4 cup
Cardamom powder  - 1/4 tsp
Grated coconut  - 1/4 cup
Poppy seeds  - 1/4 cup
Hot milk  -  1 cup

METHOD
Dry roast the makhana on a slow flame until crunchy and keep aside
Once cooled to make a powder..
Also dry roast the poppy seeds and keep aside.
Heat clarified butter and fry the crushed almonds and keep aside.
Heat one tbsp clarified butter and jaggery and cook in a slow flame for one sting consistency.
Add makhana powder,almonds and cardamom powder and mix well.
Add hot milk little by little and mix well.
Turn off the flame.
Once cooled to make a ladoo and coat with poppy seeds.

METHI PARATHA

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


INGREDIENTS
2 Cup wheat flour
1Cup chopped methi leaves
2 Chopped green chilly
1/4 Tsp turmeric powder
2 Tbsp oil for kneading the dough
4 Tbsp oil for shallow frying

METHOD
In a kneading bowl mix together all the ingredients with the help of water.
To make a stiff dough.
Divide the dough into equal size balls.
Flatten the balls into thick round paratha.
Roll like paratha and place the parathsa over the hot tawa,as soon as look like brown.
Applying oil on both sides.
Take off the pan and serve hot.

GREEN GARLIC MAKKA PARATHA

Prep Time  : 15 mins
Cooking Time  : 20 mins
Serve : 2

INGREDIENTS
Maize flour / makki ka atta  -  1 bowl
Finely chopped green chilly  -  1/4 tsp
Finely chopped green garlic leaves  -  1 cup
Curd  -  2 tbsp
Boiled n mashed potato  -   1/2 bowl
Clarified butter  -  2 tbsp
Butter  -  1 cube

METHOD
In a kneading bowl mix maize flour / makki ka atta, boiled n mashed potato,,green chilly,green garlic leaves ,salt and curd.
Make a soft dough.
Dont use water if necessary you can use curd.
Divide the dough into balls.
Place a plastic sheet over that place a ball of dough is cover with other plastic sheet and then roll tightly this will ensure that it does not break and steak.
Grease a pan with little clarified butter/ghee and heat on a medium flame.
Makki ki roti is ready to eat serve with butter and jaggery

nd jaggery

CHOCOLATE MILKY PUDDING

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

INGREDIENTS
Milk - 2 cup
Sugar - 1/4 cup
Corn flour - tbsp
Cocoa powder - 2 tbsp
Instant coffee  - 1 tbsp
Banana and strawberry for garnishing

METHOD
Take a bowl add half cup of milk,cocoa powder and corn flour and mix well.
Heat milk in a vessel,once boiled keep it in a low flame
Add sugar and coffee powder and mix well.
Stirring continuously and and cook in a low flame.
Add corn flour and cocoa powder mixture and mix well and cook for 4 - 5 mins.
Pour in the serving bowl and keep in fridge.
Before serving add banana and strawberry

SUSHI DHOKLA

Prep Time : 15 mins
Cooking Time : 10 mins
Serve - 4

INGREDIENTS
Semolina  - 1 cup
Curd  - 1/2 cup
Oil - 1 tbsp
Salt - to taste
Lemon juice - 1 tbsp
Sugar - 1 tbsp
Til - 2 tbsp
Tomato sauce  - 3 tbsp
Grated cheese  -  100 gms
Chopped capsicum  -  2 tbsp
Eno fruit salt  -  1 tbsp

METHOD
Take a large bowl add semolina,curd ,oil,sugar,salt,lemon juice and one cup of water and mix well.
Add eno salt and mix well.
Divide the batter in three parts.
Take one part and steam it for 3 - 4 mins.
This way make three chapatis.
Take a polythene and spread the oil and sprinkle some roasted til and place the chapati.
Now spread one tbsp tomato sauce and also add grated cheese and chopped capsicum and roll it
After an hour cut in pieces and serve.
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