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

METHOD
Hang the curd in a muslin cloth for 3-4 hours and then prepare raita.
Beat the hang 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.
Serve chilled

LETTUCE SOUP

 

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

INGREDIENTS
Chopped  lettuce - 500 gms
Olive oil - 2 tbsp
Milk - 1 cup
Water - 2 cup
Salt - to taste

Chopped onion - 1

Chopped garlic - 2

Black pepper powder  - 1/4  tsp

METHOD
Heat olive oil in a pan add chopped onion,garlic and lettuce leaves and saute for few mins.
Add  salt and cook for 4 - 5 mins.
Turn off the flame.
Once cooled to add in the blender and make a paste
Take a blender add lettuce leaves,two cup of water and one cup of milk and bring to boil.
Once boiled cook for five mins,add black pepper and mix well.
Serve hot.

SPINACH PARATHA

 

Prep Time : 15 mins
 Cooking Time : 30 mins
 Serve : 2

 INGREDIENTS

 Chopped spinach - 250 gms
 Wheat flour - 1 cup
 Grated ginger - 1 inch stick
 Chopped green chilly - 1/4 tsp
Curd - 2 tsp
 Carom seeds - a pinch
 Cumin seeds - a pinch
 Salt - to taste
 Oil - 4 tbsp

 METHOD

 Wash and chop spinach.
 Heat one tbsp oil in a pan
. Add cumin seeds to crackle.
 Add green chilly,ginger and spinach and saute for one mins.
 Turn off the flame.
 In a kneading bowl,mix wheat flour,spinach,curd,carom seeds and salt.
 Make a soft dough with the help of little water. Keep aside for 15 mins.
 On a heated pan,make parathas applying oil on both sides.
 Once both the sides are cooked and golden brown in color.
 Serve hot with bhindi ki subji and green chutney.

CHOLE AND POTATO SUBJI

 

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve : 2

INGREDIENTS
Chole  -  1 cup
Chopped potato - 1
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Cumin seeds  -  1/4 tsp
Whole black pepper -  2 - 3
Cloves - 2 - 3
Cinnamon - 1 inch stick
Cardamom - 1
Salt  -  to taste
Oil  -  3 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Soak chole over night drain it

Boil chole and potato in a pressure cooker.
Heat oil in a pressure cooker
Add cumin seeds and whole garam masala to crackle.
Add chopped onion and fry till light brown.
Add ginger garlic paste,red chilly powder,coriander powder,turmeric powder and 2 tbsp water and saute for two mins.
Add coriander leaves and mix well.
Add chole and chopped potato and mix well.
Add salt and two cup of water and cover the lid and pressure cook for five mins.
Once cooled add garam masala powder and mix well.
Garnish with coriander leaves and serve.