RICE CHEELA

 

Prep Time : 15 mins.

Cooking Time : 25 mins

 Serve : 4

 INGREDIENTS

 Basmati rice - 200 gm

 Chana dal - 50 gm

 Cumin seeds -1 tsp

 Salt - to taste

 Oil - 1/2 cup

 Water -as required

 METHOD

 Wash and soak the rice and dal for 3 to 4 hours and grind it to make a fine paste.

 Mix cumin seeds, salt and enough water for a thin batter.

 Now heat the 1 tsp oil in a non stick pan and spread the mixture

. Flip when done on one side.

 Serve hot with aloo baigan ki sabji and chutney.

BEETROOT 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.

 

BLACK GRAM BIRYANI

 

Prep Time : 15 mins
Cooking Time :25 mins
Serve : 2

INGREDIENTS
Cooked rice - 1 cup
Boiled black gram - 1/2 cup
Chopped onion - 1t gg f
Chopped tomato - 1
Crushed ginger - 1 tsp
Crushed garlic - 1 tsp
Cinnamon - 1 inch stick
Black pepper corns - 3 - 4
Cloves - 2 - 3
Black cardamom - 1
Green cardamom - 2
Cumin seeds - 1/4 tsp
Clarified butter - 3 tbsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - to taste
Green chilly - 1 cut in slit

METHOD
Boil the black gram with two cup of water in a pressure cooker for five mins.
Once cooled reserve the water of boiled black gram.
Wash the basmati rice and cook in a pressure cooker with two cup of water after three whistle turn off the flame
Heat clarified butter in a pan,add whole garam masala to crackle.
Now add chopped onion and saute till slightly brown,add ginger garlic and mix well.
Add tomato and saute for 2 - 3 mins,add coriander powder,red chilly powder ,turmeric powder and two tbsp water and mix well.

Now add boiled black gram and mix well,add reserve water of black gram and cook for 4 - 5 mins in a medium flame,
Add green chill,boiled rice and salt and mix well.
Serve hot.

CHICKEN BHUNA

Prep Time : 25 mins
Cooking Time : 50 mins
Serve : 2

INGREDIENTS
Chicken pieces - 500 gms
Thinly sliced onion - 3

Tomato - 1
Ginger garlic paste - 1 tbsp
Black cardamom - 1
Green cardamom - 1
Whole black pepper - 2 - 3
Cloves - 2 - 3
Curd - 2 tbsp
Mace - 1 inch
Cinnamon - 1 inch stick
Cumin seeds - 1/4 tsp
Clarified butter - 2 tbsp
Clarified butter - 4 tbsp
Salt - to taste
Saffron food color - a pinch
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp


METHOD

Heat clarified butter in a pan and add chopped onion and fry until  pink

Marinate chicken with ginger garlic paste,curd,red chilly powder,turmeric powder,coriander powder,ginger garlic paste,fried  onion and salt.
Keep aside for an hour.
Heat clarified butter in a pan,add  whole garam masa and saute for 3 - 4 mins.
Add chicken pieces  and tomato and saute  for 4 to 5 mins in high flame.
Cover the lid and cook in a slow flame for ten mins.
Now your chicken masala is ready to serve.

 

BEETROOT CARROT SOUP

 

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

INGREDIENTS
Chopped beetroot     -  1 cup

Chopped carrots - 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, carrot,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.

 

BESAN LACCHA PARATHA

 

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Chopped onion - 1
Wheat flour - 1 Cup
Clarified butter  -  1 cup
Salt  -  to taste
Besan - 1/2 cup
Kashmiri red chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Amchur powder  - 1/4 tsp
Garam masala powder - 1/2 tsp
Cumin seeds - 1 tsp
Carom - seeds - 1/2 tsp
Hing - 1/4 tsp

METHOD

Dry roast the besan.
Take a bowl add besan,kashmiri red chilly powder,turmeric powder,coriander powder,garam masala powder,amchur powder,salt,carom seeds,onion seeds and hing and  half cup of water and mix well
,Heat four tbsp clarified butter and now add chopped onion and saute until brown now add besan mixture  and saute until thick. 
Now our stuffing is ready.
Take a mixing bowl combine wheat flour,salt and 1 tbsp clarified butter and mix well.
With the help of water make a soft dough.
Cover it and keep aside 30 mins
Divide the dough into four parts.
Roll out dough into thin chapati spread besan mixture over it and roll out..
Roll it in a circle like swiss roll
On a heated pan make besan laccha paratha applying clarified butter on both the sides.
Serve hot.