Mukti's Kitchen

Tuesday, 23 June 2026

MAKHANA RAITA

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

INGREDIENTS
Lotus seeds / makhana - 1/2 cup
Hung curd - 1 cup
Roasted cumin seeds powder - 1 tsp
sendha salt - 1/2 tsp
Mint leaves - 1 tsp

METHOD
Dry roast the lotus seeds / makhana in a pan.
Take one bowl hung curd and whisk it.
Sprinkle ,roasted cumin seeds powder,,sendha salt and mix well.
Add roasted makhana and mint eaves and mix well.
Garnish with mint leaves,and roasted cumin seeds powder.
Serve chilled

SPROUT PARATHA

PrepTime : 15 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Oats powder - 1/2 bowl
Wheat flour - 1/2 bowl
Whole moong dal sprout - 4 tbsp
Fenugreek / methi sprout - 2 tbsp
Crushed whole coriander seeds - 1/2 tsp
Finely chopped onion - 1
Finely chopped green chilly - 2
Finely chopped coriander leaves - 1 tbsp
Whole cumin seeds - 1/2 tsp
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Amchur / dried mango powder - 1/4 tsp
Grated ginger - 1/2 tsp
Salt - to taste
Clarified butter - 2 tbsp

METHOD
Take a blender add sprout and grind coarsely
Add red red chilly powder,dried mango powder / amchur powder,ginger,cumin seeds,onion,green chilly ,coriander leaves and salt and mix well..
Now stuffing is ready
Take a large bowl add wheat flour, whole moong dal paste and salt and mix well.
With the help of water to make a soft dough.
Divide the dough into equal sizhe balls.
Roll out paratha.
On a heated pan make paratha applying clarifing of butter on both the sides.
Serve hot bhindi subji, green chutney,sirka wali pyaz and milk peda.

Monday, 22 June 2026

MANGO SWEET CHUTNEY

Prep Time : 15 mins
Cooking Time : 15 mins
Serve :6

INGREDIENTS
Raw mango - 250 gms
Sugar - 250 gms
Salt - 1/2 tsp
Lemon juice - 1 tbsp
Panchphoren - 1/2 tsp
Turmeric powder - a pinch
Red chilly powder - 1/4 tsp
Oil - 2 tbsp

METHOD
Wash and chop the mango
Take a bowl add chopped mango,sugar,salt and lemon juice and mix well.
Keep aside for two hours.
Heat oil in a pan.add, panchphoren to crackle.
Add mango and cook in a lower flame until sugar mix well and thick
Add red chilly powder and mix well.
Turn off the flame.

MANGO AND POMEGRANATE RAITA

Prep Time : 15 mins

Total Time: 20 mins
Serve- 2

INGREDIENTS
Mango pieces- 1 cup

Pomegranate pearls - 1 cup
Hang curd- 1 cup
Mayonnaise- 2 tbsp
Fresh cream- 1 tbsp
Sugar powder- 2 tbsp
Olive oil- 1 tsp
White pepper- 1/2 tsp
Salt- a pinch
Mint leaves - for garnishing

METHOD
Hung the curd in a muslin cloth for 3-4 hours and then prepare raita.
Beat the hung curd.
Add mayonnaise and cream and mix it well.
Add olive oil, sugar, white pepper and salt and mix well.
Now, add mango cubes and pomegranate pearls and mix well.
Mango and pomegranate Raita is ready to eat, garnish with mint leaves.

Serve chilled

DAL PURI KHEER

Prep Time : 60 mins
Cooking Time : 2 hours

Serve : 2

Dal puri,aloo baigan ki subji, coriander chutney,kheer,milk peda,sirka wali pyaz.

DALPURI

INGREDIENTS
Wheat flour - 1 cup
Carom seeds - a pinch
Onion seeds - a pinch
Oil 2 tbsp
Salt - to taste
Oil - for frying
For stuffing
Bengal gram / chana dal - 1 cup
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Chopped green chilly - 2
Garam masala powder - 1/2 tsp
Ginger paste - 1 tbsp
Cumin seeds - a pinch
Salt - to taste
Oil - 2 tbsp

METHOD
Wash and soak chana dal for 4 - 5 hours and strain it
Heat oil in a pressure cooker and sprinkle cumin seeds to crackle.
Add Bengal gram/chana dal,turmeric powder,red chilly powder,ginger paste and two cup of water and steam it.
When cooker release the whistle sim the flame for 10 mins.
When water get absorb in Bengal gram/chana dal mash it.
Add salt,garam masala powder and green chilly.
Now stuffing is ready.
Take a bowl add all purpose flour,wheat flour,salt,carom seeds,onion seeds,salt and two tbsp oil and mix well.
With the help of water to make a soft dough.
Cover the dough and keep aside for 15 mins.
Divide the dough into equal size balls.
Sprinkle little flour and roll them to approximately2.5 inch diameter.
Heat oil in a pan and add the puri,lower the heat and fry till light brown.

Aloo baigan ki subji

Ingredients

potato - 4 pieces
Baingan /eggplant - 2 eggplant
Red chilli powder - 1 tsp
Turmeric powder -1 tsp
Garlic paste - 1 tsp
Panchphoran - 1/2 tsp
Asafoetida - a pinch
Salt - to taste
Oil - 2 tbsp
Tomato - 1
Chopped coriander leaves for garnish

METHOD
Wash and peel the potato and cut into four pieces
Wash and cut the baingan into pieces.

Heat oil in a pressure cooker add asafoetida and pachphoran to crackle.
Add potato,/aloo, baingan/bringal, tomato and all the spices and also add half cup of water and cover the lid and add 2 tbsp water in it.When the pressure cooker release the whistle switch off the gas.After some time open the cooker lid.Add salt and mix well.
Garnish with coriander leaves and serve

Rice kheer

INGREDIENTS
Milk - 500 ml
Almond / badam paste - 1/4 cup
Basmati rice paste - 1/4 cup
Saffron strand - a pinch
Sugar - 2 tbsp
Green cardamom powder - a pinch
Kevra essence - 5 drops
Raisins - 1 tsp

METHOD
Soak 15 - 20 almonds for 2 - 3 hours.
Remove the skin and make a paste.
Soak rice for one hour and make a paste.
Boil milk in a heavy bottom vessel.
Add saffron strand,cardamom powder and sugar and boil for five mins.
Add almond paste and rice paste and mix well.
Stir continuously for thickening the milk.
Add kevra essence and mix well.
Garnish with raisins and almonds and serve chilled.

Coriander chutney

INGREDIENTS
Garlic pod - 3 - 4 chopped
Green chillies - 3 - 4
Fresh coriander leaves - 50 gms
Salt - to taste
Mustard oil - 4 - 5 drops

Lemon juice - 2 tbsp

METHOD
Wash drain and clean coriander leaves,, garlic and green chilly
Blend all ingredients to a smooth consistency.

Add mustard oil and lemon juice and serve