BOONDI LADDU

 

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

INGREDIENTS
Gram flour / besan   -  1 cup
Water   -  3/4 cup
Baking soda - a pinch
Clarified butter   -  1 tsp
Clarified butter - for frying

To make the sugar syrup
Sugar   -  1 cup
Water   -  3/4 cup
Cardamom powder  -  1/4 tsp

METHOD
Sieve the besan take a bowl add besan ,water and one tsp clarified butter.
Make a thick batter now add baking soda.

Heat  enough clarified butter in a wok and pour 1 tbsp gram flour / besan batter over a large round boondi jhara.
So that boondi drops into the clarified butter
So in this way deep fry all the boondis in medium flame.
And strain it from another boondi jhara.
For the sugar syrup
Heat sugar and water in a pan keep it medium flame for 8 to 10 mins.
When it gets sticky it means syrup is ready .
Add cardamom powder and gram flour /besan boondi and mix well.
Sweet boondi is ready ,once cooled to make a ladoo. 

BANANA BEETROOT RAITA

 

Prep Time : 10 mins

Total Time  : 10 mins

Serve : 2

INGREDIENTS
Beetroot cube   -   1 cup

Chopped banana - 1 cup
Hang curd    - 1 cup
Mayonnaise    - 2 tbsp
Fresh cream    - 1 tbsp
Sugar   - 1 tbsp
Olive oil   -  1 tbsp
 White pepper  -  1/2 tsp
Salt   -  to taste

METHOD
Hang the curd in a muslin cloth for 2 - 3 hours and then prepare raita
Boil the cubed beetroot in a pan and add 1 tsp sugar to remove its bitterness and blend in the blender to make a paste
After 5 mins switch off the gas and strain it.
Beat the hung curd.
Add mayonnaise and fresh cream and mix well.
Add olive oil,salt white pepper and and mix well.
Add beetroot paste and mix it well

Now add chopped  banana and mix it well.
Serve with biryani.

ALOO BAINGAN TAMATOR KI SUBJI

 

Prep Time  : 15 mins

Cooking Time  : 15 mins

Serve : 2

INGREDIENTS
Aloo/potato   -  1 potato
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  smallpieces.
 Heat the oil in a pressure cooker, add asafoetida and pachphoran to crackle
.Add potato, baingan tomato and all the spices and half cup of water and steam it
.When the pressure cooker release the whistle  turn off the flame
.After some time we open the cooker lid
.Add salt and mix well
Garnish with coriander leaves

PARWAL CHOKHA

 

Prep Time: 10 mins

Cooking Time : 10 mins 

Serve : 2

INGREDIENTS
Parwal /pointed gourd   -   5 - 6 nug
Chopped garlic cloves   -   5 - 6
Chopped green chilly     - 2 - 3
Salt      -    to taste
Mustard oil    -   half tsp

METHOD
Wash and peel the pointed gourd / parwal.
Boil in the pressure cooker.
After one whistle switch off the gas.
Once cooled,mash the pointed gourd / parwal.
Add green chilly,garlic clove,salt and mustard oil and mix well.
Serve with chapati or rice.

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
Crushed whole coriander seeds  -  1/2 tsp
Finely chopped green chilly - 2
Whole cumin seeds  -   1/2 tsp
Grated ginger  -  1/2 tsp
Salt  -  to taste
Clarified butter  -  2 tbsp

METHOD
Take a blender add sprout and  grind coarsely
Add ginger paste,cumin seeds,green chilly  and salt and mix well..
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 size balls.
 Roll out paratha.
On a heated pan make paratha applying clarifying butter on both the sides.
Serve hot with, aloo baingan tamator ki subji, parwal Chokha and papaya.

CURRY LEAVES FRITTERS

 

Prep Time : 15 mins

Cooking  Time: 15mins 

Serve : 4

INGREDIENTS
Curry leaves      -   6 - 8
Gram flour    - 1/2 cup
Rice flour       -   2 tbsp
Red chilly powder        -  1/2 tsp
Turmeric powder      -   1/2 

Salt     -  to taste
Oil   -     for frying

METHOD
Wash and clean curry leaves.
In a bowl combine all the ingredients with the help of little water.
Make a smooth batter.
Heat oil in a pan.
Deep the curry leaves into the batter.
Coat them well.
Fry the fritters golden n crispy.
Drain in paper napkin.
Serve hot.