LOBIA KI FALLI KI SUBJI

 

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.

SURAN KA CHOKHA

 

Prep Time : 15 mins 

Cooking Time : 15 mins

Serve : 4

INGREDIENTS
Suran             - 250 gms
Lemon  juice         - 2 tbsp
Chopped green chillies    - 7-8
Mustard oil                      - 1 tsp
Salt                                   - to taste
Chopped garlic cloves       - 7-8

METHOD
   Wash and clean the suran. 

Cut into pieces.

Boil in a pressure cooker.

 When cooker release the whistle simmer the gas for ten minutes.  

Once cooled we open the cooker lid. 

Peel the skin of suran and mash it. Add green chillies, garlic cloves, salt and mustard oil and mix well.
     At the end , squeeze off lemon juice and serve.

DATES AND RICE KHEER ICECREAM

 

Prep Time: 15 mins

Cooking Time : 15 mins

Serve : 4

INGREDIENTS

Milk      -    1 ltr

Gobind bhog rice  -     1/4 cup

Dates - 1 cup

Cardamom powder     -   a pinch

Cream        -    1 cup

Makhana - 1 cup

Almonds - 2 tbsp

Raisins - 2 tbsp

METHOD

Boil milk in a thick bottom vessel.

Once boiled keep it in a low flame.

Add rice and chopped dates stir in between for thick the milk.

Cook well till it gets thick and rice is done.

Add makhana, almonds and cardamom powder and mix well.

Add cream and mix well.

Take a blender and add the mixture and churn it

Pour the mixture in the air tight container.

Keep it in the freezer for 3 - 4 hours.

Take it out and churn the kheer mixture and freeze it.

After two hours it would have completely formed.

Yummy ice cream is ready.

Enjoy.

CUCUMBER AND POMEGRANATE RAITA

 

Prep Time : 15 mins

Total Time : 15 mins
Serve - 2


INGREDIENTS
Pomegranate  - 1 cup
Cucumber  - 1
Hung curd   -  1 cup
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 hung curd
Add olive oil, white pepper ,salt and mix well.
Add pomegranate  seeds and cucumber chunks and mix well.
Garnish with pomegranate seeds and cucumber chunks.

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.