MEETHI BOONDI

                            

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

INGREDIENTS
Gram flour / besan   -  1 cup
Water   -  3/4 cup
Baking soda - a pinch
Saffron food color - a pinch
Clarified butter   -  1 tsp
Clarified butter - for frying

To make the sugar syrup
Sugar   -  1 cup
Water   -  3/4 cup
Cardamom powder  -  1/4 tsp

METHOD
Sieve the besan take a bowl add besan ,water and one tsp clarified butter.
Make a thick batter now add a pinch of saffron food color and baking soda.
Heat  enough clarified butter in a wok and pour 1 tbsp gram flour / besan batter over a large round boondi jhara.
So that boondi drops into the clarified butter
So in this way deep fry all the boondis in medium flame.
And strain it from another boondi jhara.
For the sugar syrup
Heat sugar and water in a pan keep it medium flame for 8 to 10 mins.
When it gets sticky it means syrup is ready .
Add cardamom powder,saffron food color and gram flour /besan boondi and mix well.
Sweet boondi is ready to eat.

                                      

                             

                              

                                     

                               

                                

                                

                                

                                

                                 

                                 

                                  

KIMCHI SALAD

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

INGREDIENTS
Shredded cabbage - 1 cup
Carrot - 1 cut into julienne
Vegetable oil - 1 tbsp
Vinegar - 1 tbsp
Sesame oil - 1 tsp
Roasted sesame seeds - 1 tbsp
Sugar - 1 tbsp
Black salt - 1 tbsp
Salt - 1/2 tsp

METHOD
Take a bowl  combine black salt  and cabbage together keep for 15 mins.mix well and drain.
Now mix carrot,sesame seeds,sugar,salt,vegetable oil,sesame oil,vinegar,sugar and salt in a bowl.
Keeo in the fridge for an hour .
Serve chilled.

ROASTED MAKHANA

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

INGREDIENTS
Lotus seeds / makhana   - 250 gms
Clarified buter   -  1/4 cup
Salt    -  to taste
Whole black pepper powder - 1/4 tsp

METHOD
Heat clarified butter in a pan.
Add lotus seeds / makhana and stir fry on low flame.
Add salt and black pepper powder and after they turn light brown and crispy turn off the flame.
Once cooled serve

                                          

                                     

FLAX SEEDS CHUTNEY

 

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

INGREDIENTS
Flax seeds / alsi       - 1 cup
Sesame seeds / til    - 1/2 cup
Peanuts - 2 tbsp
Cumin seeds - 1/2 tsp
Whole red chilly   - 4 - 5
Garlic cloves   -    7 - 8
Salt     -  to taste
Olive oil   -  2 tsp

METHOD
Dry roast the peanuts and strain it
Grease the pan and  roast til / sesame seeds , flax seeds,garlic cloves, cumin seeds, whole red chilly and peanuts on slow flame .
In a blender add all  roasted ingredients and salt and blend it.
It is a dry chutney don't add water at all.
Store in a air tight container in fridge.
It will last for at least 10 - 15 days.
Serve with drop of olive oil.

                              

                               

                               

                              

SOYA CHUNKS SPINACH CURRY

                         

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

INGREDIENTS
Soya chunks - 1 cup
Chopped spinach - 2 cup
Asafoetida - 1/4 tsp
Cumin seeds - 1/4tsp
Chopped onion - 1
Crushed ginger - 1 tsp
Chopped green chilly - 1
Tomaro puree - 1tomato
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Salt - to taste
Sugar - 1/2 tsp
Oil - 3 tbsp
Coriander leaves - for garnishing

METHOD
Soak soya chunks for half an hour ,squeeze out water from soya chunks and cut them into half.
Take a blender add tomato,green chilly and ginger and blend to make a paste.
Heat oil in a pan and shallow fry the soya chunks and strain it.
    Again heat oil in a pan and add asafoetida and cumin seeds to crackle, add onion  and cook for five mins. until onion starts to pink now add tomato ginger and green chilly paste and cook for five mins
Add all the dry spices and tomato puree and cook for few mins.
Now add spinach and soya chunks and mix well.
Add  salt and cook for 5 mins
Garnish with coriander leaves .

MASALA GUR

 

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

INGREDIENTS

250 gram Jaggery
2 tbsp clarified butter ( desi ghee)
1 tbsp water
1 tsp baking soda
1/4 tsp eno
1/2 tsp carom seeds
1 tsp cumin seeds 
1 tsp fennel seeds
1/4 tsp salt
2 tbspn crushed cashew nuts
2tbsp crushed almonds
2 tbsp raisins

METHOD

Heat clarified butter / ghee in a pan and also add one tbsp water.

Add cumin seeds,carom seeds,fennel seeds and cook for few seconds and add jaggery / gur and stir continuously till gur melts and caramalize it after the color gets changed.

When gur starts foaming  cook on low flame for some time 

. Cook until it becomes crunchy , check again and again by putting few drops into water .

 When Jaggery becomes crunchy then turn off  the flame and add rest of ghee and mix well 

 Now add baking soda and eno and mix quickly. It become fluffy.

Grease the plate and pour it.

. Garnish with crushed cashew nuts,almonds and raisins.
. Keep aside for at least 2 hours, then demould and break the masala gur