BEETROOT GRATED RAITA

 

Prep Time : 10 mins
Total time : 10 mins
Serve  : 4

INGREDIENTS
Beetroot cube   -   1 cup

Grapes - 1 bowl
Hang curd    - 1 cup
Mayonnaise    - 2 tbsp
Fresh cream    - 1 tbsp
Sugar   - 1 tbsp
Olive oil   -  1 tbsp
 White pepper  -  1/2 tsp
Salt   -  to taste

METHOD
Hang the curd in a muslin cloth for 2 - 3 hours and then prepare raita
Boil the cubed beetroot in a pan and add 1 tsp sugar to remove its bitterness and blend in the blender to make a paste
After 5 mins turn off the gas and strain it.
Beat the hung curd.
Add mayonnaise and fresh cream and mix well.
Add olive oil,salt white pepper and and mix well.
Add beetroot paste and mix it well

Now cut the  grapes and add into the beetroot  raita.
Garnish with grapes and serve chilled

METHI ALOO KI SUBJI

 

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

 INGREDIENTS 

 Boiled potatoes - 5 pieces
 Chopped methi /fenugreek leaves - 1 bowl
 Cumin seeds - 1/4 tsp
 Asafoetida/hing - a pinch
 Turmeric powder - 1/4 tsp
 Red chilly powder - 1/2 tsp
 Coriander powder - 1 tsp
Chopped tomato - 1
 Salt - to taste
 Oil - 4 tbsp
 Chopped coriander leaves - 1 tbsp

 
 METHOD
 Pressure cook potatoes with one cup of water.
 Once cooled,peel the skin of the potatoes and cut into pieces.
 Wash and clean the methi/fenugreek leaves.
 Heat oil in a pan.
 Fry the potatoes till light brown and strain it.
 Heat oil in the same pan.
 Add cumin seeds and asafoetida / hing to crackle.
 Add ginger garlic paste and saute for few seconds. Add coriander powder,red chilly powder and turmeric powder and mix well.
Add chopped tomato and mix well.
 Add fenugreek /methi leaves and m ix well.
 Add fried potatoes and saute for 4 - 5 mins in a slow flame.
 Garnish with coriander leaves.

TEA WITH WAFFLES

 

TEA WITH DONUTS

 

GRAPES AND POMEGRANATE RAITA

 

Prep Time : 10 mins 

Total Time : 10 mins 

Serve : 4

 INGREDIENTS

 Chopped  grapes- 1 bowl

Pomegranate  seeds - 1/2 bowl

Hung curd - 1 cup 

Roasted n crushed cumin seeds - 1/2 tsp Black salt- 1/4 tsp 

Salt- a pinch

Sugar- 1 tsp
Red chilly powder - 1/4 tsp 

Chopped green chilly 1 tsp

 METHOD 

Put the fresh curd in a muslin cloth for 3-4 hours to make a hung curd and then prepare raita out of it. 

Whisk the hung curd. 

Add roasted and crushed cumin seeds, black salt, salt, red chilly powder ,sugar and mix well.

 Now after mixing it, add chopped  grapes and pomegranate seeds and mix it well.

 Serve

 chilled grapes and pomegranate raita.

SPINACH PURI

 

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

INGREDIENTS
Wheat flour  -  1 cup
Spinach / palak  -  250 gms
Salt  -  to taste
Ajwain / carom seeds  -  a pinch
Manrail / onion seeds  - a pinch
Clarified butter  -  2 tbsp

Paneer - 100 gms

Processed cheese  - 2 cubes
Oil   -  for deep frying

METHOD
Wash the spinach and blanch in the pressure cooker
Cool down for some time then grind the squeeze palak/spinach and make a fine paste.
In a kneading bowl mix wheat flour,spinach paste,carom seeds,onion seeds salt ,grated paneer, grated cheese and clarified butter.
Make a soft dough.
Keep aside for 15 mins.
Divide the dough into a ball.
Flatten the ball into thin round puri.
Heat enough oil in a pan and add the palak puri.
Lower the heat and fry till light brown.
Serve hot.

and clarified butter.
Make a soft dough.
Keep aside for 15 mins.
Divide the dough into a ball.
Flatten the ball into thin round puri.
Heat enough oil in a pan and add the palak puri.
Lower the heat and fry till light brown.
Serve hot.