SESAME SEEDS LADOO

 

Prep Time  : 15 mins
Cooking Time  : 30 mins
Serves  : 4

INGREDIENTS
Sesame seeds / til    - 250 gms
Grated jaggery        -   200 gms
Clarified butter / ghee   -   1 tbsp

METHOD
Dry roast til / sesame seeds on a medium flame till light brown.
Heat clarified butter / ghee and jaggery on a pan.
Stir continuously in a low flame until jaggery gets thick and color will change.
Now add roasted til / sesame seeds and stir continuously till the til mixed with melted jaggery .Switch off the gas.
Apply some water in your palm and make small round shape balls
Til ladoo is ready to eat.

ALOO STUFFED METHI PARATHA

 

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


INGREDIENTS 
For stuffing

 Finely chopped onion - 1

 Finely chopped green chilly - 2

 Ginger garlic paste - 1 tsp

 Boiled n mashed potato - 1 cup

 Red chilly powder - 1/2 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/4 tsp

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Chopped coriander leaves - 1 tbsp

For methi leaves dough

2 Cup wheat flour
1Cup chopped methi leaves
1/2 tsp chilly flax 
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 stuff the potatoes filling and roll out paratha place the paratha over the hot tawa,as soon as look like brown.
Applying oil on both sides.
Take off the pan and serve hot.

MATAR PANEER

 

Prep Time      : 15 mins
Cooking Time  : 20mins
Serve : 4

INGREDIENTS
Paneer diced in 1 inch cubes  -  200gms
Matar   -  200 gms
Onion paste  - 1onion
Ginger garlic paste - 1 tsp
Coriander powder    - 1 tsp
Red chilli powder   -  1 tsp
Turmeric powder   -  1/2 tsp
Garam masala    -   1 tsp
Tomato paste  -   1 tomato
Oil   - 2 tbsp
Milk - 1 cup
Salt   -   to taste
Chopped coriander leaves  -  1 tbsp

METHOD
      Heat oil in a pan add paneer cubes fry and take off now add matar and fry and take off from the pan and dip the fried paneer and matar into the milk for ten mins.
 Heat oil in the same pan add cumin seeds to crackle
. Add onion and ginger garlic paste and saute  till onion turns golden brown now add tomato paste and mix well
.Add ginger garlic paste,turmeric powder, coriander powder, red chilli powder, salt and mix well
.Now add tomato paste and add some water n saute for 4-5 minutes in medium flame
.Fry the masala till the oil starts to leave the sides.
   Add paneer and matar with milk and mix well
. Add water and bring to boil
.Cook till peas are tender.
Add garam masala and mix well.
Garnish with coriander leaves,serve hot.

METHI PURI

 

Prep Time : 15 mins 

 Cooking Time : 35 mins 

 Serve : 2 

 INGREDIENTS 

 Wheat flour - 1.5 cup 

 Finely chopped methi leaves - 1 cup 

 Clarified butter - 2 tbsp 

 Finely chopped green chilly - 1 

 Grated ginger - 1/2 tsp

 Salt - to taste

 Oil - for frying

Chilly flax - 1/2 tsp

 METHOD

Heat one tsp oil in a pan and saute methi leaves until soft turn off the flame.

In a kneading bowl mix wheat flour,methi leaves, chilly flax and salt, grated ginger,clarified butter and mix well. 

With the help of  water knead the dough .Divide the dough into balls and roll out puri. Heat enough oil in a pan and add the methi puri.

 Lower the heat and fry till light brown. 

 Serve hot with aloo bhaji.

MIX VEGETABLE CUTLET

 

Prep Time   : 30 mins
Cooking Time : 15 mins
Serves  : 4

INGREDIENTS
Oats   - 1/2 bowl
Boiled n grated potatoes  - 2 big size
Boiled  carrot   - 1/2 cup

Boiled cabbage - 1/2 cup
Tomato ketchup - 1 tbsp
Green chutney  - 1 tbsp
Black pepper powder -  a pinch
Chopped green chilly - 1
Finely chopped coriander leaves - 1 tbsp
Corn flour   -   1 tbsp
Salt -  to taste
Oil   -  2 tbsp
Aloe vera leaves  - for garnishing

METHOD
Grind to make powder of oats
Take a bowl add boiled n grated potatoes oats,carrot,cabbage,corn flour,tomato ketchup,black pepper,salt and mix well.
To make a soft dough.
Divide the dough in equal size balls
.Shape each ball to flat patties of medium thickness.
Heat oil in a pan.'Place the cutlet and shallow fry from both the sides.
Serve hot.
Veg cutlet is ready to serve.