ORANGE AND BANANA RAITA

 

Prep Time : 10 mins 

Total Time : 10 mins 

Serve : 4

 INGREDIENTS

 Chopped  banana - 1 

Chopped  orange - 1

Hung curd - 1 cup 

Roasted n crushed cumin seeds - 1/2 tsp Black salt- 1/4 tsp 

Salt- a pinch

Sugar- 1 tsp
Chilly flakes - 1/4 tsp 

Chopped green chilly 1 tsp

 METHOD 

Put the fresh curd in a muslin cloth for 3-4 hours to make a hung curd and then prepare raita out of it. 

Whisk the hung curd. 

Add roasted and crushed cumin seeds, black salt, salt, chilly flakes,sugar and mix well.

 Now after mixing it, add chopped  banana and chopped orange and mix it well.

 Serve

 chilled banana and orange raita.

BEETROOT ORANGE BANANA RAITA

 

Prep Time : 10 mins
Total time : 10 mins
Serve  : 4

INGREDIENTS
Beetroot cube   -   1 cup

Chopped banana - 1 cup

Chopped orange - 1 cup
Hung 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 orange and mix it well.
Serve chilled.

ARBI KI SUBJI

 

Prep Time : 10 mins
Cooking Time : 30 mins
Serve : 2


INGREDIENTS

Arbi               - 250 gms
Mustard seeds   - 2 tbsp
Fenugreek seeds        - a pinch
Cumin seeds          - 1/2 tsp
Red chilly powder   - 1 tsp
Turmeric powder      - 1/2 tsp
Tomato   paste   - 1 tomato
Garlic clove                - 7-8
Salt                              - to taste


METHOD
     Wash the arbi and boil in a pressure cooker.
.When the cooker release the whistle, switch off the flame'
 Peel the skin of arbi and cut it in small pieces
.Deep fry these arbi pieces until golden in colors
 Always cook in medium.flame
. Drain extra oil.
     Grind the mustard seeds, cumin seeds and garlic cloves in a fine paste.
    Heat up remaining oil put the fenugreek seeds to crackle
 Add mustard paste, red chilly powder and turmeric powder and stir fry for a few minutes.
. Add  tomato paste and cover it till oil starts separating.
    Add two cup of water and salt for gravy and boil it
. Add the fried slices of arbi and cook for five minutes.
  Serve hot

 

LASSI

 

Prep Time : 15 mins

Total Time : 15 mins
Serve : 2

INGREDIENTS 

Curd - 1/2 cup 

Water - 1/2 cup

 Sugar - 2 tbsp

 Cardamom powder - a pinch 

 METHOD
 Take all ingredients in a blender and blend to make a smooth.
 Pour the lassi into the glass and serve chilled .

PURI SUBJI

 

Prep Time  : 50 mins
Cooking Time  : 50 mins
Serve  : 2

INGREDIENTS

Puri
Semolina  -  1 cup
Wheat flour  -  1cup
Clarified butter - 2 tbsp
Salt - to taste
Carom seeds - 1/4 tsp

Onion seeds - 1/4 tsp

Oil - for frying 

For aloo ki subji

Medium size potato  -  4
Chopped tomato  -  2
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Mustard seeds  -  1 tsp
Cumin seeds  -  1/2 tsp
Garlic cloves  -  3 - 4
Fenugreek seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Coriander leaves  -  1 tbsp

METHOD

For aloo ki subji
Wash and peel the potatoes and cut into four pieces
Heat oil in a pressure cooker,add fenugreek seeds to crackle
Add potatoes and saute for one mins,now add red chilly powder and turmeric powder and saute for 5 to 6 mins
Grind the mustard seeds ,cumin seeds and garlic cloves to make a fine paste.
Add this mustard seeds paste in the pressure cooker and saute for one mins and now add tomato and mix well.
Add one cup water for gravy and pressure cook on medium flame.
After one whistle simmer the flame for five mins
Once cooled ,open the lid and add salt and mix well.
Garnish with coriander leaves
Serve with kachor

For puri
Take a large bowl add semolina,wheat  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. and pumpkin subji.

PUMPKIN SOUP

 

Prep Time : 20 mins 

Cooking Time : 20 mins

 Serve : 2

 INGREDIENTS

 Chopped pumpkin - 1 cup

 Chopped potato - 1

 Chopped onion - 1

 Chopped garlic pods - 2 - 3 

Black pepper powder -1/4 tsp

 Salt - to taste 

Olive oil - 1 tsp 

Cream - 2 tbsp 

Vegetable stock - 2 cup 

 METHOD

 Peel pumpkin and remove the seeds and chop it 

Also chop potato and onion.

Heat olive oil in a pan. 

Add pumpkin ,potato,onion and garlic pods and saute for one mins. 

Add one cup of water and boil in a high flame for ten mins. 

Once cooled,to make a paste. 

Heat pumpkin paste and two cup of vegetable stock in a pan. 

Once boiled add salt and black pepper powder and turn off the flame.