RIDGE GOURD/TURAI KI SUBJI

 

Prep Time  :10 mins
Cooking Time  : 25 mins
Serve : 2

INGREDIENTS
Ridge gourd  -  500 gms
Bengal gram / chana dal  -  50 gms
Finely chopped onion  -  1
Whole red chilly  -  1
Turmeric powder  -  1/4 tsp
Cumin seeds  -  1/4 tsp
Salt  - to taste
Oil  -  2 tbsp

METHOD
Soak Bengal gram/chana dal for 3 - 4 hours  and strain it.
Peel and wash ridge gourd and chop it.
Heat oil in a pressure cooker'
Add cumin seeds and whole red chilly to crackle.
Add chopped onion and saute until dark brown.
Add ridge gourd ,Bengal gram,turmeric powder and cover the lid and steam it.
When cooker release the whistle simmer the flame for ten mins.
Once cooled open the lid an d cook for 5 -7 mins till water absorb it.
Add salt and cook for 5 mins.
Serve with steamed rice.

BESAN HALWA

 

Prep Time  : 10 mins
Cooking Time : 25 mins
Serve  : 2

INGREDIENTS
Gram flour  - 1/2 cup
Water -  1/2 cup
Sugar  -  1/2 cup
Cardamom powder  -  1/4 tsp
Raisins  -  1 tbsp
Crushed almonds  -  1 tbsp
Saffron  -  few strands
Clarified butter  -  1/2 cup

METHOD
Heat clarified butter in a pan.
Roast the  gram flour on medium flame until light brown in color and give out the fragrance.
After stirring further for 10  - 15 mins make the syrup of sugar and water add into the  Gram flour and mix well. 
The  gram flour absorbs the syrup
Stir properly otherwise lumps formed.
The whole mixture cook for 7 - 8 mins.
Add cardamom powder,raisins,crushed almonds and saffron strands.
The halwa is ready to serve.
Garnish with crushed almonds,raisins and saffron.

WHEAT FLOUR PITHA

 

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

INGREDIENTS
Wheat flour          -2 cup
Chana dal             -2 cup
Ginger                 - 1 inch stick
Cumin seeds         -a pinch
Ajwain                 -a pinch
Onion seeds             -a pinch
Chopped coriander leaves  -1 tbsp
Chopped green chillies      -2
Salt                                -to taste

METHOD
    Soak chana dal for 4-5 hours.
Then drain chana dal and add ginger and green chilly and grind it
.No need to add water while grinding
. Very smooth paste is ready.
 Mix cumin seeds, coriander leaves and salt.
    Take wheat flour. Mix salt, ajwain, onion seeds and make a smooth dough with the help of water
.Divide the dough into equal size balls
.Flatten the balls into thick round  puri.
  Stuff the dal filling in round shape puri and fold it
Steam it for ten mins
Serve with green chutney.

CUCUMBER AND MINT RAITA

 

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

INGREDIENTS
Pudina / mint leaves        -  1cup
Finely chopped cucumber    -   1 cup
Thick curd                        -   1 cup
Roasted cumin seeds powder    -  1/2 tsp
Salt             -   to taste
Black salt    -   1/2 tsp
Sugar          - 1 tsp

METHOD
In a blender add mint leaves / pudina, and 1 tbsp curd to make a paste.
Beat the curd.
Sprinkle black salt, salt,sugar and roasted cumin seeds powder.
Add mint leaves paste and mix well,now add chopped cucumber and mix well.
Garnish with chopped cucumber and mint leaves.

BESAN CHEELA

 

Prep Time : 20 mins

 Cooking Time : 15 mins

 Serve : 2 

 INGREDIENTS 

Semolina/suji - 1/2 cup 

Gram flour/besan - 1 cup 

Water - 2 cup 

Finely chopped carrots - 2 tbsp

 Finely chopped spring onion - 2 tbsp

 Finely chopped green chilly - 1/4 tsp

 Grated ginger - 1 tsp

 Finely chopped coriander leaves - 1tsp

 Salt - to taste 

Oil - 2 tbsp 

 METHOD

 Take a bowl add suji ,besan, carrot, onion,green chilly,coriander leaves,ginger and salt and mix well. 

Add two cup of water and make smooth batter Now heat oil in a pan and spread the mixture over it.

 Flip it when it turns little red. 

Your besan cheela is ready to eat. 

Repeat the same process with rest of the batter. 

Serve hot with chutney.