BANANA RAITA

 

Prep Time : 15 mins

Total Time : 5 mins

Serves : 4

INGREDIENTS

Hung curd    -  1 cup

Sugar          -  1 tbsp

Roasted cumin seeds powder  -   1/2 tsp

Salt     -   to taste

Chopped ripe banana   -   1 bowl
 Chilly  flakes  - 1/2 tsp

Black salt  - 1/2 tsp                       

METHOD

Hung the curd in a muslin cloth for one hour then prepared raita.

Whisk the hang curd.

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

Add ripped and mashed  banana and mix well.

Garnish with chopped banana.

Serve chilled

BEETROOT BUTTERMILK UPMA

 

Prep Time       -10 minutes

Cooking Time - 15 minutes

Serve           -  4

INGREDIENTS
Suji  - 2 cup
Mustard seeds -1/2 tsp
Green chilly - 1
Finely chopped onion -1
Small diced beans  - 2 tbsp
Finely chopped carrot - 1
Cashew nuts  - 10 - 12

Peanuts - 2 tbsp
Finely chopped capsicum - 2 tbsp
Curry leaves - 6-7
Salt - to taste
Clarified butter- 4tbsp
Beetroot butter milk - 5 cup
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp

METHOD

Heat clarified butter in a pan add cashew nuts fry and strain it,now add peanuts fry and strain it.
  Take a pan  dry roast the suji in medium flame and  the colour of must be the same.
 Heat the clarified butter in a pan
 Put the mustard  seeds to crackle.
Add chana dal, urad dal, onion, carrot ,beans, capsicum and fry till light brown.
 Add green chilly and curry leaves.

Peel beetroot and chop it bo with pinch of sugar and  make a paste of one cup of buttermilk.

 Mix beetroot buttermilk and let the beetroot  buttermilk water to boil.
 Add suji and salt once the water gets boiled..
 Once the suji absorb the water, cover and cook on low flame  for 4-5 minutes. Stir in between.
 When it gets ready, add the cashew nuts and peanuts,serve it in  breakfast with cucumber chutney.

CUCUMBER CHUTNEY

 

Prep Time : 15 mins 

Total Time : 5 mins 

Serve : 4 

 INGREDIENTS 

Cucumber chopped  - 1 cup 

Green chilly - 1

Lemon juice - 1 tsp 

Salt - to taste 

Mustard oil - 1 tsp
Black mustard seeds - 1 tsp
Roasted chana dal - 1 tbsp
Coriander leaves - 1/2 cup

 METHOD 

 Chop and wash cucumber ,coriander leaves and green chilly
 Blend all ingredients to a smooth consistency.
 Heat oil in a pan add black mustard seeds to splutter and tempered the cucumber chutney and serve.

  

FRENCH BEANS POTATO SUBJI

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS
French beans    -  250 gms
Potatoes   -  2
Ginger ,garlic paste   -   1 tsp
Turmeric powder   - 1/2 tsp
Red chilli powder  -  1 tsp
Coriander powder   -   1 tsp
Cumin seeds -   a pinch
Garam masala  -   a pinch
Salt  -   to taste
Oil   -   2 tbsp

Tomato - 1

METHOD

Wash beans properly.

Cut the edges of the beans on both sides and cut into pieces.
Wash ,peel and chop potatoes into small pieces.
Heat oil in a pressure cooker,add cumin seeds to crackle.
Add onion and fry till light  brown.

Add ginger garlic paste,turmeric powder,red chilli powder,coriander powder and add some water and saute for 4 - 5 mins.

Now add tomato and mixed well.

Add potatoes and beans and mix well.Add salt and little amount of water and steam it.
When cooker release the whistle switch off the gas.
Add garam masala and serve with chapati or rice.