RAVA UTTAPAM

 

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

INGREDIENTS
Rava   -  1 cup
Curd  -  1/2 cup
Salt  -  to taste
Finely chopped green chilly  -  1
Finely chopped capsicum   -  2 tbsp
Finely chopped carrot  -  2 tbsp
Finely chopped french beans -  2 tbsp
Oil  2 tbsp

METHOD
Take a bowl add rava,curd,salt and water to make a thick batter.
Rest for 15 mins.
Add capsicum,carrot,beans,green chilly  and coriander leaves and mix well.
Heat non stick pan.
Add 1 tsp oil and rub it with tissue paper.
Pour a large spoon of uttapam batter on it.
Lower the heat but some oil over uttapam.
Add capsicum and carrot on it.
Flip when done on one side.
Serve hot with green chutney and tomato sauce 

MATAR PANEER WITH JEERA RICE

 

Prep Time      : 15 mins
Cooking Time  : 20mins
Serve : 4

For matar paneer 
INGREDIENTS
Paneer diced in 1 inch cubes  -  200gms
Matar   -  200 gms
Chopped onion  - 1
Ginger garlic paste - 1 tsp
Coriander powder    - 1 tsp
Red chilli powder   -  1 tsp
Turmeric powder   -  1/2 tsp
Chopped green chilli    -   2-3
Garam masala    -   1 tsp
Chopped tomato  -   1
Oil   - 2 tbsp
Salt   -   to taste
Chopped coriander leaves  -  1 tbsp

METHOD
      Heat oil in a pan.
 Add cumin seeds to crackle
. Add onion and saute  till onion turns golden brown
.Add ginger garlic paste,turmeric powder, green chillies, coriander powder, red chilli powder, salt and mix well
.Now add tomato and add some water n saute for 4-5 minutes in medium flame
.Fry the masala till the oil starts to leave the sides.
   Add matar and mix well
. Add water and bring to boil
.Cook till peas are tender.
Add paneer. and garam masala.
Garnish with coriander leaves. Serve with jeera rice ,raita and chutney.

Jeera rice

INGREDIENTS 

Gobind bhog rice - 1 cup
Water - 2 cup
Cumin seeds - 1/4 tsp
Salt - to taste
Clarified butter - 2 tbsp

METHOD
For jeera rice
Take clarified butter in a pan.
Wash the gobind bhog rice and spread in the plate.
Add cumin seeds to crackle.
Now add rice and saute for 2 - 3 mins.
Add salt and water and cook in a high flame when it comes to boil cover the lid and cook for ten mins.

Cucumber raita 

Prep Time : 10 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS
Hang curd        -    1 cup
Grated cucumber         -     1/2 bowl
Salt            -   to taste
Black salt      -    1 tsp
Black mustard seeds / rai    -  1 tsp  

 Sugar   -     1 tsp

Asafoetida    -    a pinch
Whole red chilly    - 1                                -                                              1
METHOD
Hung the curd in a muslin cloth for 4 - 5 hours then prepared raita.
Beat the curd.
Add sugar,salt and black salt and mix well.
Add grated cucumber in the curd and mix well.
Heat oil in the pan.
Add black mustard seeds,asafoetida / hing and whole red chilly and switch off the gas and this thadka add in the curd.
Serve chilled.

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 chutney