BEETROOT AND BOONDI RAITA

 

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

INGREDIENTS
Beetroot cube   -   1 cup

Boondi - 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 boondi and mix it well.
Serve with biryani.

RAW MANGO CORIANDER LEAVES CHUTNEY

 

Prep Time: 15 mins

Total Time: 15 mins

Serve: 4

INGREDIENTS

Fresh coriander leaves    -   100 gms

Garlic cloves      -   6 - 8

Green chillies    -  5 - 6

Raw mango   -  1 piece

Salt    -  to taste

Mustard oil    -  5 drops

                                                     

METHOD

Wash drain and chop coriander leaves.

Remove the skin of the mango and chop it.

Blend all the ingredients except oil to a smooth consistency.

Add mustard oil and serve it.

BESAN CHEELA

 

Prep Time : 20 mins

 Cooking Time : 15 mins

 Serve : 2 

 INGREDIENTS 

Semolina/suji - 1 cup 

Gram flour/besan - 1 cup 

Water - 2 cup 

Finely chopped tomato - 2 tbsp

 Finely chopped 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, tomato,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.

SHAHI PANEER

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS
Paneer  / cottage cheese cubes  - 250 gms
Onion            -   2 medium size onion paste
Melon seeds          -   1 tbsp
Poppy seeds          -    1 tbsp
Cashew nuts       - 1 tbsp
Tomato puree      -  1/2 cup
Red chilly powder  - 1/2 tsp
Green cardamom      -   5
Cinnamon    -  1 inch stick
Mace / javitri    -  1 piece
White pepper    -  1/4 tsp
Whole dried milk / mawa   -  1 tbsp
Cream      -   1 tbsp
Cumin seeds   -   1/4 tsp
Milk    -  1/4 tsp
Sugar   -  a pinch
Salt    -  to taste
Oil     -  2 tbsp
Finely chopped coriander leaves  -  1 tbsp

METHOD
In a blender add poppy seeds,melon seeds,chopped tomato,cinnamon,cardamom,mace /javitri,cumin seeds,white pepper,cashew nuts  and one tbsp water to make a fine paste.
Heat oil in a pan and onion  paste and saute for 4 - 5 mins
Now add tomato and melon paste and saute till oil seperate from pan.
Add mawa /whole dried milk and saute for 2 - 3 mins now add fresh cream and m ix well.
Add milk little by little in a pan and cook in a medium flame to make a thick gravy
Add sugar,salt and cottage cheese /paneer cubes and mix well.
Garnish with cream and coriander leaves