ORANGE AND POMEGRANATE RAITA

 

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

INGREDIENTS
Curd  - 1 bowl
Roasted cumin seeds powder  - 1 tsp
Salt - to taste
Sugar powder - 2 tbsp
Orange flakes - 1 cup
Pomegranate pearls - 1/2 bowl

METHOD. 
Take curd (plain yogurt) in a bowl

Add sugar, salt, black pepper powder and cumin powder and beat until curd mixture becomes smooth and creamy. 

Add orange pieces and pomegranate pearls and mix well.
Orange pomegranate raita, is ready,garnish with orange pieces and pomegranate
Serve chilled

POHA NAMKEEN

 

Prep Time : 10 mins

 Cooking Time : 30 mins

 Serve : 6

 INGREDIENTS 

Poha - 2 cup 

Peanuts - 1/2 cup 

Roasted chana - 2 tbsp

Mustard seeds - 1/4 tsp

 Curry leaves - 10 - 12

 Salt - to taste 

Sugar - 1/2 tsp 

Chat masala - 1/2 tsp

 Green chilly -  2

Black salt - 1 tsp 

Oil - for frying 

 METHOD 

Heat enough oil in a pan.

Deep fry poha,peanuts, roasted chana and green one by one and drain in a paper napkin. Deep fry the mustard seeds and curry leaves and mix well.

 Sprinkle chat masala,salt,sugar,black salt and green chilly mix well.

ONION AND TOMATO RAITA

 

Prep Time : 10 mins 

Total Time : 10 mins 

Serve : 4

 INGREDIENTS

 Chopped onion - 1 

Chopped  tomato - 1

Hung curd - 1 cup 

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

Salt- a pinch

Chilly flakes - 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, chilly flakes and mix well.

 Now after mixing it, add chopped  onion and chopped tomato and mix it well.

 Serve

 chilled onion and tomato raita.

Garnish with cherry tomato.

BEETROOT TOMATO SOUP

 

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

INGREDIENTS
Chopped beetroot     -  1 cup
Chopped tomato     -    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,tomato,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.
Serve hot.

 

PUNJABI PAKODA KADHI

 

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

 INGREDIENTS
 For pakora
 Gram flour /besan - 1 cup
 Onion diced - 2 tbsp
 Potato - 2 tbsp
 Cauliflower grated - 2 tbsp
 Ajwain/carom seeds - a pinch
 Red chilli powder - 1/4 tsp
 Baking powder - a pinch
 Salt - to taste
 Chopped coriander leaves - 1 tbsp
 Oil - 1/2 cup
 Chopped green chillies - 2
 For kadhi
 Curd - 1 cup
 Gram flour - 2 tbsp
 Turmeric powder - 1 tsp
 Red chilli powder - 1 tsp
 Dried red chilli - 2
 Cumin seeds - a pinch
 Fenugreek /methi seeds - a pinch
 Mustard seeds - a pinch
 Asofetida/hing - a pinch
 Ginger ,garlic paste - 1 tsp
 Coriander powder - 1 tsp
 Salt - to taste
 Oil - 2 tbsp

 METHOD
 Take a bowl mix all the pakora ingredients except oil
.To make a smooth paste with help of half cup of water.
 Heat enough oil in a pan and pour one tbsp besan batter in the hot oil.
 Deep fry all the pakora in hot oil until golden in color.
 Simmer after we dropped all the pakora and cook in medium flame until done..
 Now pakora is ready.
 For kadhi
 we add gram flour ,buttermilk,turmeric powder,red chilli powder,coriander powder and 5 cup of water and mix well.
 Heat oil in a pan
.Add dried red chilli,asofetida ,cumin seeds,mustard seeds and fenugreek/methi seeds to crackle.
 Add ginger,garlic paste and stir fry for few seconds.
 Add kadhi cook on medium flame till the gravy become thick.
 Cook for 7 - 8 mins
.Kadhi is now ready add garam masala powder ,salt and fried pakora to this kadhi.
 Heat oil in a pan tempered with whole red chilly,cumin seeds and,fenugreek seeds
 Serve with steamed rice.