CUCUMBER AND MINT RAITA

 

Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Pudina / mint leaves        -  1cup
Finely chopped cucumber    -   1 cup
Thick curd                        -   1 cup
Roasted cumin seeds powder    -  1/2 tsp
Salt             -   to taste
Black salt    -   1/2 tsp
Sugar          - 1 tsp

METHOD
In a blender add mint leaves / pudina, and 1 tbsp curd to make a paste.
Beat the curd.
Sprinkle black salt, salt,sugar and roasted cumin seeds powder.
Add mint leaves paste and mix well,now add chopped cucumber and mix well.
Garnish with chopped cucumber and mint leaves.

BESAN CHEELA

 

Prep Time : 20 mins

 Cooking Time : 15 mins

 Serve : 2 

 INGREDIENTS 

Semolina/suji - 1/2 cup 

Gram flour/besan - 1 cup 

Water - 2 cup 

Finely chopped carrots - 2 tbsp

 Finely chopped spring onion - 2 tbsp

 Finely chopped green chilly - 1/4 tsp

 Grated ginger - 1 tsp

 Finely chopped coriander leaves - 1tsp

 Salt - to taste 

Oil - 2 tbsp 

 METHOD

 Take a bowl add suji ,besan, carrot, onion,green chilly,coriander leaves,ginger and salt and mix well. 

Add two cup of water and make smooth batter Now heat oil in a pan and spread the mixture over it.

 Flip it when it turns little red. 

Your besan cheela is ready to eat. 

Repeat the same process with rest of the batter. 

Serve hot with chutney.

YAKHANI PULAO

 

Prep Time : 30 mins

 Cooking Time : 25 mins

 Serves : 4

INGREDIENTS 

Basmati rice  -   2 cup
Chicken -  1 kg
Onion  -  4
Garlic pods  - 8 - 10
Ginger  - 1 inch stick
Whole garam masala  - 1 tbsp
Whole coriander leaves  - 1 tbsp
Whole cumin seeds  - 1 tsp
Clarified butter  -  2 tbsp
Salt - to taste

Turmeric powder - 1/4 tsp

METHOD
Wash and soak the rice
Heat clarified butter and fry the sliced onion
Cut two onions in small pieces and crush the ginger garlic.
Make a packet of whole garam masala .
Boil the chicken with ginger,garlic,onion and whole garam masala packet with four cup of water.
Cook in a slow flame.
Remove the yakhani.
Heat clarified butter in a pan and add the onion pieces and now ad the chicken.
Fry it and remove from the pan.
Boil rice in a yakhani water and salt
When rice is half done add mutton pieces and cover it and cook in a slow flame
Serve hot
Garnish with coriander leaves