ROTI PIZZA

 

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

INGREDIENTS
Wheat flour  - 1 cup

Baking soda - 1/4 tsp

Curd - 2 tbsp

Milk - 1/2 cup

Sugar - 1 tsp
Chopped capsicum  - 1 cup

Grated mozzarella cheese  -  1 cup
Pizza sauce  -  2 tbsp
Salt  - to taste

Chilly flax - 1 tbsp
Black pepper powder - 1/4 tsp
Oregano - 1/4 tsp
Butter  - 50 gms

INGREDIENTS
Take a large bowl add wheat flour,salt ,sugar,curd,milk, baking powder and mix well.
With the help of little water make a soft dough.

Keep aside for an hour.
Make a thick chapati
Heat a pan and cook the chapati both the sides
Spread the pizza sauce on the chapati
Now add capsicum and grated cheese.
Grease the pan with butter and place the chapati
Cook covered till the cheese melts
Sprinkle oregano,black pepper powder, chilly flax and salt
Serve hot.

RAGI PURI SUBJI

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2 

INGREDIENTS

Puri
Suji  -  1/2 cup

Ragi flour  - 1 cup
Wheat flour  -  1 cup
Clarified butter - 2 tbsp
Salt - to taste
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Oil  -  for frying

For aloo ki subji

Boiled n mashed potato - 4
Green chilly - 2
Ginger - 1 inch stick
Kashmiri red chilly powder - 1 tsp
Red chilly powder - 1/2 tsp

Turmeric powder - 1/2 tsp
Salt  - to taste
Asafoetida - 1/4 tsp
Amchur powder - 1/4 tsp
Tomato paste - 2 tomato
Cumin seeds - 1/4 tsp
Water - 3 cup
Oil - 2 tbsp

 

METHOD
For puri
Take a large bowl add suji ,ragi flour , carom seeds,onion seeds,2 tbsp clarified butter and salt and mix well.
Add little by little water to make a dough.
Cover this dough with muslin cloth and keep aside for 30 mins.
Roll out the dough in a round shape.
Heat enough oil in a pan and deep fry the  puri on a low flame till golden brown and crispy.
Drain in paper napkin.
Serve hot with aloo tamator ki subji. 

For aloo ki subji

Make the paste of green chilly,tomato and ginger
Heat oil in a pan,add cumin seeds and asafoetida to crackle
Add green chilly,tomato and ginger paste and saute for one mins.
Add turmeric powder,red chilly powder and kashmiri mirch powder and mix well.
Add  amchur powder and mix it well.
Add boiled n mashed potato and salt and mix it well.
Add three cup of water and cook for ten mins in a slow flame.
Garnish with coriander leaves.
Serve hot with puris

MAKHANA RAITA

 

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

INGREDIENTS
Hang curd        -    1 cup
Roasted makhana      -     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 roasted  makhana 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.

EGG BIRYANI

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Hard boiled eggs - 6
Curd - 1/2 cup
Gobind bhog rice - 2 cup
Clarified butter - 1 tbsp
Oil - 1/4 cup
Chopped green chilly  - 1
Sliced onion  - 2
Cinnamon  - 1 inch stick
Green cardamom - 2
Black cardamom - 1
Whole black pepper - 3 - 4
Cloves - 2 - 3
Ginger garlic paste - 1 tbsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Salt - to taste
METHOD
Boil and peeled the eggs and fry it
Heat oil and clarified butter in a pan,add cinnamon,cumin seeds,cloves,cardamom.and whole black pepper to crackle.
Add chopped onion and fry until light brown.
Add ginger garlic paste and all dry ingredients and 2 tbsp water and mix well.
Stir fry until oil separate  from the spices
Add curd and mix well.
Add green chilly and salt and mix well.
Now add egg and mix well
Turn off the flame.
Wash and soak rice for 30 mins
Heat clarified butter in a pan and fry the rice
Take a rice cooker and add the rice, four cup of water and fried egg with all the spices
Cover and cook in a rice cooker for fifteen mins.
Serve hot with cucumber raita , green chutney and lashun chutney.

RAGI FLOUR UTTAPAM

 

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

INGREDIENTS
Ragi flour  -  1 cup
Curd  -  1/2 cup
Salt  -  to taste
Finely chopped green chilly  -  1
Finely chopped capsicum   -  2 tbsp
Finely chopped carrot  -  2 tbsp
Oil  2 tbsp

METHOD
Take a bowl add ragi flour,curd,salt and water to make a thick batter.
Rest for 15 mins.
Add capsicum,carrot,,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