BEETROOT CARROT SOUP

 

 

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

INGREDIENTS
Chopped beetroot     -  1 cup

Chopped carrots - 1
Chopped onion    -  1 medium
Garlic cloves    -  3 - 4
Black pepper powder    -  a pinch
Salt    -    to taste
Water    -       3 cup
Butter  -    1 tbsp


METHOD
Heat butter in a pressure cooker.
Add beetroot, carrot,onion,garlic and mix well.
Add 3 cup of water and cover the lid of the pressure cooker.
When cooker release the whistle simmer the gas for 10 mins.
Once cooled,we open the cooker lid.
Blend the mixture till smooth and cook for five mins.
Season with salt and pepper. 

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 Catch salt
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 paratha over the hot tawa,as soon as look like brown.
Applying oil on both sides.
Take off the pan and serve hot with subji and rice kheer. 

RICE KHEER

 

Prep Time : 15 mins
Cooking Time :30 mins

Serve : 4

Milk     - 5 cup
Rice   - 50 gms
Sugar     - 4 tbsp
Green cardamom    - 1/4 tsp
Muskmelon seeds - 2 tsp
Rose water   -  1 tsp

METHOD.
Boil milk in a heavy bottom vessel
Once boiled,keep it in a low flame
Add rice  and stir occasionally
Add sugar and mix well.
Add cardamom powder and roughly chopped pistachio and rose water and mix well.
Garnish with  muskmelon  seeds. 

INSTANT DHOKLA

 

Prep Time- 10 mins
Cooking time- 10 mins
Serve- 4 to 6

INGREDIENTS
Gram flour/besan   - 1 cup
Semolina      - 1 cup
Curd        -  1 cup
Sugar         -         1 tbsp
Salt           -        to taste
Water       -            1 cup
Oil                       2 tbsp
Lemon juice       -  1 tsp
Eno fruit salt     -  1 tsp

For tempering
Black mustard seeds   -  1 tsp
Water                         -  3 tbsp
Green chilly              -  5 - 6
Oil           -  1 tbsp


METHOD
In a bowl mix together gram flour, semolina,curd, sugar, salt,  lemon juice, oil and water to make a smooth paste.
Keep aside for 15 minutes.
Add eno fruit salt in the dhokla mixture just before making dhokla and mix well.
Pour the batter in a greased mould  and microwave it for four mins
Heat oil in a pan for tempering and add mustard seeds, green chilly and water
Pour it over the dhokla .

JAGGERY DRYFRUITS SANDWICH PARATHA

 

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Wheat flour  -  2 cup

Dry fruits  - 1/2 cup
Til - 2 tbsp
Jaggery powder - 1/2 cup

Salt  -  to taste
Clarified butter  -  4 tbsp
Milk  -  1/2 cup

METHOD
Take a large bowl add wheat flour ,salt and one tbsp clarified butter and mix well.
Make a soft dough with the help of milk
Keep aside for 15 mins.
Take a bowl add jaggery powder, dryfruits and mix well.
Now stuffing is ready.
Divide the dough into equal parts.
Roll the paratha and stick the til and  spread some clarified butter and stuff one tbsp filling and fold like lifafa
Grease the pan with little clarified butter and heat on a medium flame applying clarified butter on both the sides of paratha
Serve the garma garam jaggery  dry fruits paratha .

MOOLI KI KACHORI

 

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

INGREDIENTS
Grated mooli  - 1 cup
Rice flour -  1 cup
Carom seeds  - 1/4 tsp
Onion seeds  -  1/4 tsp
Finely chopped green chilly - 1
Finely chopped coriander leaves  - 1 tbsp
Salt  -  to taste
Oil  -  for frying

METHOD
Wash and grate the mooli.
Take a pan with two cup of water and salt and cook for few mins until mooli get soft.
Add rice flour,salt,cumin seeds,carom seeds,green chilly and coriander leaves and mix well.
Make a soft dough.
Divide the dough into big balls and roll out.
Cut round shape with cookies cutter.
Heat enough oil in a pan.
Add the kachoris,lower the heat and fry till light brown.
Drain in paper napkin.