ALOO PARATHA

 

Prep Time :30 mins

 Cooking Time : 30 mins

 Serve : 3

 INGREDIENTS

 Wheat flour - 1 cup

 Finely chopped onion - 1

 Finely chopped green chilly - 2

 Ginger garlic paste - 1 tsp

 Boiled n mashed potato - 1 cup

 Red chilly powder - 1/2 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/4 tsp

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Catch Salt - to taste

 Oil - 2 tbsp

 Butter - 50 gms

 Chopped coriander leaves - 1 tbsp

 METHOD

 Take a large bowl mix wheat flour,carom seeds,onion seeds,salt and one tsp oil to make a soft dough. Keep aside for 30 mins Heat one tbsp oil in a pan,add onion and fry till golden brown.

 Add ginger garlic paste and saute for one mins.

 Add all spices and mix well.

 Now add boiled and mashed potato and salt and mix well

 Turn off the flame.

 Now stuffing is ready

 Divide the dough into equal parts and roll out.

 Stuff the filling in the dough and roll into balls.

 Flatter the balls into thick round shape paratha.

 Grease the pan with little clarified butter and heat on a medium flame .

 Aloo Paratha is ready to eat.

 Serve garma garam parathas with tomato chutney and green chutney.

KHICHDI

 

Prep Time : 50 mins

Cooking Time : 2
Serve : 2


INGREDIENTS
Basmati rice     -  1 cup
Masoor dal + moong dal   -    1/2 cup
Water    - 4 cup
Chopped onion   - 1
Ginger, garlic paste   -  1 tsp
Green peas   - 1/2 cup
Cauliflower  -  4  pieces
A whole dry red chilli                -                                       1
Cumin seeds    - a pinch
Turmeric powder    - 1 tsp
Coriander powder - 1 tsp
Red chilli powder  - 1/2 tsp
Salt   -  to taste
Oil    - 1 tbsp

METHOD
    Heat oil in a pan and fry cauliflower
pieces.
Clean and wash rice and dal.

 In a pressure cooker add rice, dal, ginger ,garlic paste, turmeric powder, red chilli powder, coriander powder, peas, cauliflower and water.
  Close the cooker and steam it.
 When the cooker release the whistle switch off the gas
.After some time we open the cooker lid.
. Add salt and mix well.
  Heat oil in a pan.
 Add cumin seeds and a whole dry red chilly to crackle.
 Add onion and saute  till onion turns golden brown and pour it over the khichdi.
Serve with chutney,aloo chokha ,tomato chutney and ghee.

EGG CURRY

 

Prep Time : 15 mins

Cooking Time : 15 mins
Serve : 3

INGREDIENTS
Hard boiled eggs - 6
Chopped onion - 2
Grated ginger - 1/2 tsp
Grated garlic cloves - 1/2 tsp
Cumin seeds - 1/4 tsp
Whole black pepper - 2 - 3
Cloves - 2 - 3
Green cardamom - 1
Black cardamom - 1
Roasted coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Kashmiri mirch powder - 1 tsp
Salt - to taste
Oil- 4 tbsp
Coriander leaves - 1 tbsp for garnishing

METHOD
Heat one tbsp oil in a pan and place the boiled eggs and fry until dark brown and strain it.
Again heat oil in the same pan add the cumin seeds, and whole garam masala  to crackle.
Now add chopped onion and saute until pink,
Add crushed garlic,crushed ginger and cook for few seconds,add turmeric powder, red chilly powder,roasted coriander powder and kashmiri mirch powder and two tbsp water and cook for few seconds.
Add 1/2 cup of water and bring to boil,once boiled cook in a slow flame.
Add fried eggs and salt and cook in a medium flame for five mins.
Garnish with coriander leaves and serve.

ORANGE RICE KHEER

 

Prep Time : 15 mins
Cooking Time :30 mins

Serve : 4

Milk     - 5 cup
Rice   - 50 gms
Sugar     - 4 tbsp
Green cardamom    - 1/4 tsp
Roughly chopped pistachio   - 2 tsp
Rose water   -  1 tsp

Orange segments - 1 orange
METHOD.
Boil milk in a heavy bottom vessel
Once boiled,keep it in a low flame
Add rice  and stir occasionally
Add sugar and mix well.
Add cardamom powder and roughly chopped pistachio and rose water and mix well.

Cool completely add orange segments and mix well.

Refrigerate for 1 hour . .. and serve chilled in oranges garnish with orange segments.. and enjoy ..

AMLA CHUTNEY

 

Prep Time : 15 mins
Total Time : 5 mins of
Serve : 4

INGREDIENTS
Amla   -  2
Garlic cloves   - 3 - 4
Green chillies  -  3 - 4
Fresh coriander leaves  -  50 gms
Salt     -  to taste
Mustard oil - 4 - 5 drops

METHOD
     Wash drain and clean coriander leaves,garlic cloves amla, and green chilly
    Remove the seed and cut amla into small pieces.
     Blend all ingredients to a smooth consistency.
     Add mustard oil and serve.

THEKUA

 

Prep Time  :  15 mins
Cooking Time  :  25 mins
Serve  : 6 - 8

INGREDIENTS
Wheat flour    -  1/2  cup

Suji - 1 cup

Besan - 1/2 cup
Sugar powder   -  1/2 cup

Sugar - 1 tbsp
Green cardamom powder  -  1/4 tsp
Grated  coconut  -   2 tbsp
Clarified butter   -  2 - 3 tbsp
Oil  -  for frying
Milk - 1/2 cup

METHOD
Take a large bowl add wheat flour,suji,besan,clarified butter,cardamom powder,grated coconut and sugar powder to get crumble texture.
Add little milk to make a stiff dough.
Divide the dough into balls and stick some sugar.
Deep fry thekua in hot oil till golden brown.
Drain and serve.