PUNJABI SAMOSA

 

Prep Time  : 15 mins
Cooking Time : 30 mins
Serve  : 2

INGREDIENTS
All purpose flour / maida  - 1 cup
Clarified butter / ghee  -  2 tbsp
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Oil  -  for frying
For stuffing
Boiled potatoes  -  4 big size
Green peas / matar  - 1/4 bowl
Chopped cashew nuts -  4 - 5
Raisins  -  1 tbsp
Chopped green chilly  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Ginger garlic paste  -  1 tsp
Roasted cumin seeds powder  -  1/2 tsp
Salt - to taste
Cumin seeds  -  a pinch
Chopped coriander leaves  -  1 tbsp

METHOD
Take all purpose flour/maida,clarified butter,carom seeds,onion seeds ans salt an d mix well.
Make a crumb like texture.
Knead a soft dough and keep aside for 30 mins.
Boil potatoes and peel and crush them.
Heat 2 tbsp oil in a pan.
Add cumin seeds to crackle.
Add matar/green peas and cover the pan and cook for 3 - 4 mins in a low flame.
Then add ginger garlic paste,green chilly,coriander powder,red chilly powder and turmeric powder and mix well.
Add boiled and crushed potatoes,salt and roasted cumin seeds powder and saute for one mins
Dont mash the potato completely just crumble it with hand.
Add cashew nuts and raisins and mix well.
Add coriander leaves and mix well.
Now stuffing is ready.
Let it cool.
Now roll a small dough just like chapati.
Cut it in two halves.
Apply water to half of cut shape it cones press it.
Stuff the potato filling.
Seal the edges of samosa.
Heat enough oil in a pan.
Place the samosa,lower the heat and fry till light brown.
Serve hot samosa with tea.
Enjoy.

SAMBAR

 

Prep Time : 10 mins 

Cooking Time : 15 mins 

Serve : 2

 INGREDIENTS 

Tuvar dal - 1 cup 

Turmeric powder - 1/2 tsp 

Red chilli powder - 1/2 tsp 

Chopped veggie (Bringal,tomatoes, onion,) - 1 cup 

Imli pulp - 1 tsp

 Water - 3 cup

 Salt - to taste 

Sambar powder - 2 tbsp

 For the tempering Coconut oil - 1 tbsp 

Dry red chilly - 1 

Mustard seeds - 1 tsp 

Hing - a pinch 

Curry leaves - 8 - 10 

Coriander leaves - 1 tbsp 

 METHOD 

 Heat oil add the chopped veggies and saute for 5 - 6 mins. 

Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water.

 After one whistle simmer the gas for ten minutes. 

After some time we open the cooker lid .

Now we add sambar powder, red chilly powder and imli pulp and mix well.. 

To temper it with all spices and mix well in the sambar. 

Garnish with coriander leaves and serve hot.

COCONUT CHUTNEY

 

Prep Time  : 15 mins
Cooking Time  : 5 mins
Serve  : 4

INGREDIENTS
Fresh grated coconut  -  1 cup
Roasted Bengal gram / chana dal  -  2 tbsp
Curry leaves   -  8 - 10
Green chilly  -  4
Salt  -  to taste
For tempering
Black mustard seeds  -  1/4 tsp
Oil  -   1 tsp

Whole red chilly - 1

METHOD
Fry the curry leaves.
In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt, and 1/2 cup of water .
Blend to make a paste.
Heat one tsp oil.
Add black mustard seeds and whole green chilly to splutter and add in the coconut chutney.
Serve coconut chutney with idli,dosa.

ALOO PARATHA

 

Prep Time :30 mins

 Cooking Time : 30 mins

 Serve : 3

 INGREDIENTS

 Wheat flour - 1 cup

 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

 Oil - 2 tbsp

 Butter - 50 gms

 Chopped coriander leaves - 1 tbsp

 METHOD

 Take a large bowl mix wheat flour,carom seeds,onion seeds,salt and one tsp oil to make a soft dough. Keep aside for 30 mins Heat one tbsp oil in a pan,add onion and fry till golden brown.

 Add ginger garlic paste and saute for one mins.

 Add all spices and mix well.

 Now add boiled and mashed potato and salt and mix well

 Turn off the flame.

 Now stuffing is ready

 Divide the dough into equal parts and roll out.

 Stuff the filling in the dough and roll into balls.

 Flatter the balls into thick round shape paratha.

 Grease the pan with little clarified butter and heat on a medium flame .

 Aloo Paratha is ready to eat.

 Serve garma garam parathas with tomato and green chutney.

WHITE SAUCE PASTA

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Pasta    -   1 cup
Milk     -  2 cup
Chopped onion   -  1
All purpose flour /maida    -     2 tbsp
Butter  -  2 tbsp
Cream   -  1 tbsp
Catch black pepper powder  -   1/4 tsp
Salt    -   to taste
Chilly flakes _  1/4 tsp
Mozzarella  cheese     -     1 cup


METHOD
Heat 1 tbsp oil and water in a pan.
Boil the pasts and strain it.
Heat butter in a pan.
Add onion and saute for 1 -2 mins.
Add oregano,all purpose flour/maida and Catch black pepper powder and saute for one mins.
Add milk little by little.
Add boiled pasta,cream and mozzarella cheese.
Add salt and mix well.
Turn off the flame,garnish with herbs.
Serve hot.

NAMKEEN SEWAI AND SABUDANA

 

Prep Time : 15 mins

Cooking Time : 15 mins 

Serve : 8

INGREDIENTS 

Sabudana - 1 cup 

Vermicelli sewai  _ 1 cup
Mustard seeds -1/2 tsp
Green chillie - 1
Finely chopped  spring onion -1
Finely chopped capsicum  - 2 tbsp
Finely chopped carrot - 1
Peanuts_ 2 tbsp
Clarified butter  _ 2 tbsp
Curry leaves - 6-7
Salt - to taste

Oil - 2 tsp
Water - 2 cup

METHOD

Soak sabudan for two to three hours and drain it
Heat oil in a pan.
Add peanuts and fry for two to three mins in low flame

    Heat oil in a pan add vermicelli  sewai and roast for few mins Now add two cup of water and boil for 4 to 5 mins and strain  it

Heat oil in a pan add mustard  seeds  to  crackle now add onion and  saute for one mins.
. Add ,carrot, curry leaves ,capsicum and green chilly and saute for 5-6 minutes.

 Add vermicelli  sewai and salt and cook for 2-3 minutes,now add soaked sabudana and mixed well.vermicelli  and sabudana upma get ready,  and serve in the break fast.