Prep Time : 15 mins
Total Time : 25 mins
Serve : 2
INGREDIENTS
Pineapple cubed - 1 cup
Hung curd - 1 cup
Mayonnaise - 2 tbsp
Fresh cream - 1 tbsp
Sugar 2 tbsp
Olive oil - 1 tbsp
White pepper - 1/2 tsp
Salt - to taste
METHOD
Hung the curd in a muslin cloth for 2 - 3 hours and then prepare raita.
Beat the hang curd and add mayonnaise and cream.
Add olive oil,sugar,white pepper ,salt and mix well.
Add pineapple cubes and mix well.
Serve chilled with biryani
Prep Time : 15 mins
Cooking Time : 15 mins
Serves : 4
INGREDIENTS
Wheat flour - 2 cup
Ajwain / carom seeds - a pinch
Salt - to taste
Water - 1 cup
Oil - 2 tbsp for kneading the dough
For stuffing
Grated mooli / radish - 1 cup
Chopped coriander leaves - 1 tbsp
Chopped green chilly - 1 - 2
Clarified butter - 4 tbsp
Chopped red chilly - 2
Chilly flakes - 1/2 tsp
METHOD
In a kneading bowl mix all the ingredients and knead to make a dough.
Rest for 15 mins.
Take some dough and make into a ball.
Stuff the mooli / radish filling and seal the edges.
Grease a pan with little clarified butter and heat on a medium flame.
Mooli paratha is ready to eat.
Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2
INGREDIENTS
Poi saag - 250 gms
Potato - 2
Tomato - 1
Mustard seeds - 50 gms
Cumin seeds - 1 tsp
Garlic cloves - 3 - 4
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Fenugreek seeds - a pinch
Salt - to taste
Oil - 2 tbsp
METHOD
Clean and wash poi saag.
Peel and cut the potatoes into four pieces.
Grind the mustard seeds,cumin seeds and garlic cloves to make a fine paste
Heat oil in a pan.
Add fenugreek seeds to crackle.
Add potatoes and stir fry 2 - 3 mins.
Add turmeric powder,red chilly powder and stir fry for 4 - 5 mins.
Add mustard seed paste and mix well.
Add finely chopped tomato and poi saag and mix well.
Add 1/2 cup of water and cover of the lid and cook for ten mins in a slow flame.
Switch off the flame.
Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4
INGREDIENTS
Long beans /lobia ki phalli - 250 gms
Chopped onion - 1
Ginger,garlic paste - 1 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - to taste
Oil - 1/2 cup
Chick pea flour - 2 tbsp
Cumin seeds / jeera seeds - a pinch
METHOD
In a bowl add chickpea flour and 2 tbsp water and make a smooth batter.
Heat the oil in a wok and fry the crispy pakora.
Drain in napkin.
Heat oil in a wok..
Add cumin seeds to crackle.
Add chopped onion and saute for 2 - 3 mins.
Add ginger,garlic paste,red chilly powder,turmeric powder and coriander powder and add 2 tbsp water and saute.
Add lobia ki phalli and mix well.
Add fried pakora and 1 cup of water and salt.
Close the lid of the wok and simmer the flame.
When water absorb it switch off the gas .
Garnish with coriander leaves and serve.
