ORANGE RICE KHEER

 

Prep Time : 15 mins
Cooking Time :30 mins

Serve : 4

Milk     - 5 cup
Rice   - 50 gms
Sugar     - 4 tbsp
Green cardamom    - 1/4 tsp
Roughly chopped pistachio   - 2 tsp
Rose water   -  1 tsp

Orange segments - 1 orange
METHOD.
Boil milk in a heavy bottom vessel
Once boiled,keep it in a low flame
Add rice  and stir occasionally
Add sugar and mix well.
Add cardamom powder and roughly chopped pistachio and rose water and mix well.

Cool completely add orange segments and mix well.

Refrigerate for 1 hour . .. and serve chilled in oranges garnish with orange segments.. and enjoy ..

AMLA CHUTNEY

 

Prep Time : 15 mins
Total Time : 5 mins of
Serve : 4

INGREDIENTS
Amla   -  2
Garlic cloves   - 3 - 4
Green chillies  -  3 - 4
Fresh coriander leaves  -  50 gms
Salt     -  to taste
Mustard oil - 4 - 5 drops

METHOD
     Wash drain and clean coriander leaves,garlic cloves amla, and green chilly
    Remove the seed and cut amla into small pieces.
     Blend all ingredients to a smooth consistency.
     Add mustard oil and serve.

THEKUA

 

Prep Time  :  15 mins
Cooking Time  :  25 mins
Serve  : 6 - 8

INGREDIENTS
Wheat flour    -  1/2  cup

Suji - 1 cup

Besan - 1/2 cup
Sugar powder   -  1/2 cup

Sugar - 1 tbsp
Green cardamom powder  -  1/4 tsp
Grated  coconut  -   2 tbsp
Clarified butter   -  2 - 3 tbsp
Oil  -  for frying
Milk - 1/2 cup

METHOD
Take a large bowl add wheat flour,suji,besan,clarified butter,cardamom powder,grated coconut and sugar powder to get crumble texture.
Add little milk to make a stiff dough.
Divide the dough into balls and stick some sugar.
Deep fry thekua in hot oil till golden brown.
Drain and serve.

ALOO BHAJIA

 

Prep Time: 10 mins

Cooking Time: 10 mins
Serve : 2

INGREDIENTS

Potato -  4

Red chilly powder  - 1/2 tsp
Turmeric powder  -  1/4 tsp
Garlic paste  - 1/2 tsp
Fenugreek seeds/methi seeds  -  a pinch
Green chilly  -  2
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Peel wash and cut potatoes in round shape.
Heat oil in a pan,add fenugreek seeds to crackle.
Add potato and stir fry on low flame for 4 - 5 mins.
Add turmeric powder,red chilly powder and garlic paste and mix well.
Add salt and green chilly n saute for 4 - 5 mins.
Let it cook on slow flame.
Serve with chapati or rice

BANANA PEA FLOWER RAITA

 

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

INGREDIENTS
Hung curd        -    1 cup
Chopped  banana    -     1/2 bowl
Mint leaves - 1 tsp
Salt            -   to taste
Black salt      -    1 tsp 

 Sugar   -     1 tsp
Roasted cumin seeds powder - 1 tsp

Sugar - 1 tbsp
  Pea flower  - 5 - 6                            -                                              1
METHOD

Boil one cup water in a pan,once boiled turn off the pan and add the pea flower and cover the pan.

After 15 mins strain the water and add in the hung curd and mix well.
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 chopped banana and roasted cumin seeds powder in the curd and mix well.
Garnish  grated cucumber.
Serve chilled.