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 and mint leaves.

Serve chilled

CURRY LEAVES TAMBOLI

 

PrepTime : 15 mins 

Cooking Time : 15 mins

Serve : 2

INGREDIENTS 

• Curry leaves - 10👷

LATPATA TIKHA CHICKEN

 

Prep Time : 15 mins

Cooking Time : 30 mins

Serve - 2

INGREDIENTS

Chicken   - 500 gms
Butter - 100 gms
Garlic - 100 gms
Black pepper - 50 gms
Turmeric powder - 1/4 tsp

Whole red chilly - 4 - 5

Cloves - 4 - 5
Salt - to taste
Oil - for frying
Kashmiri mirch powder - 1 tbsp
Coriander seeds - 1 tbsp
Lemon - 2 tbsp

Cumin seeds - 1 tbsp 
Coriander leaves - 50 gms

METHOD
Dry roast the black pepper ,cloves, whole red chilly,cumin seeds, coriander seeds and add garlic  and kashmiri mirch powder and make a paste.

Marinate chicken with lemon juice,salt, turmeric powder,red chilly  powder and dry roasted powder 

And rest for 30 mins.

Heat ghee in a pan and add sliced onion and cook for five minutes now add marinated chicken  and fry until water absorbed.

 Now  saute until oil leaves the pan.

Cook in a low flame for ten mins,
Garnish with coriander leaves , green chilly and curry leaves and serve with  chapati.

DAL TADKA

 

PrepTime : 15 mins

Cooking Time : 25 mins
Serve  : 2

INGREDIENTS
Toor dal   -   1 cup
Turmeric powder      - 1/2 tsp
Salt - to taste
For first tadka
Asafoetida      -  1/4 tsp
Finely chopped onion      - 1 medium size
Finely chopped tomato    -   1 medium size
Cumin seeds    -  1/4 tsp
Red chilly powder  -   1/2 tsp
Turmeric powder - 1/4 tsp
Salt    -  to taste
Ginger garlic paste -  1/2 tsp
Clarified butter - 1 tbsp
For second tadka
Clarified butter - 1 tbsp
Whole red chilly - 1
Green chilly - 2 cut in slit
Kashmiri red chilly powder - 1 tsp
Chopped coriander leaves    -  1 tsp

METHOD
Pressure cook the toor dal add turmeric powder,salt and two cup of water
After 3 - 4 whistle switch off the gas.
Heat clarified butter in a pan add cumin seeds and asafoetida to crackle..
Add onion and saute for 3 - 4 mins.,add  ginger garlic paste and mix well.
Add chopped tomato, and cook well.
Add red chilly powder,coriander powder,turmeric powder and salt and mix well.
Add boiled  dal and cook for 5 mins. in a low flame.
Now again heat clarified butter  in a pan add cumin seeds to crackle,add whole red chilly,green chilly and turn off the flame and now add kashmiri red chilly powder and pour into the dal

ZAFRANI MUGHLAI RICE KHEER

 

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

INGREDIENTS
Milk     -  500 ml
Almond / badam paste -   1/4 cup
Basmati rice paste         -  1/4 cup
Saffron strand               -   a pinch
Sugar                            -   2 tbsp
Green cardamom powder   -   a pinch
Kevra essence                      - 5 drops
Raisins                                  -  1 tsp


METHOD
Soak 15 - 20 almonds for 2 - 3 hours.
Remove the skin and make a paste.
Soak rice for one hour and make a paste.
Boil milk in a heavy bottom vessel.
Add saffron strand,cardamom powder and sugar and boil for five mins.
Add almond paste and rice paste and mix well.
Stir continuously for thickening the milk.
Add kevra essence and mix well.
Garnish with  raisins and almonds and serve chilled.

NAMKEEN SEWAI

 

Prep Time : 15 mins

Cooking Time : 15 mins 

Serve : 8

INGREDIENTS 

Vermicelli sewai  _ 1 cup
Mustard seeds -1/2 tsp
Green chillie - 1
Finely chopped  spring onion -1
Finely chopped french beans - 2 tbsp
Finely chopped carrot - 1
Green peas  _ 2 tbsp
Clarified butter  _ 2 tbsp
Curry leaves - 6-7
Salt - to taste

Oil - 2 tsp
Water - 2 cupi

METHOD

    Heat oil in a pan add vermicelli  sewai and roast for few mins Now add two cup of water and boil for 4 to 5 mins and strain  it

Heat oil in a pan add mustard  seeds  to  crackle now add spring onion and  saute for one mins.
. Add ,carrot, curry leaves, beans ,peas and green chilly and saute for 5-6 minutes.
 Add vermicelli  sewai and salt and cook for 2-3 minutes,now vermicelli  upma get ready,  and serve in the break fast.

POMEGRANATE RAITA

 

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

INGREDIENTS
Pomegranate pearls      -   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
Beat the curd.
Sprinkle black salt, salt,sugar and roasted cumin seeds powder.
Add  pomegranate pearls and mix well.
Garnish with pomegranate pearls and mint leaves.

Serve chilled.