MOOLI PARATHA

 

Prep Time : 15 mins

Cooking Time  : 15 mins
Serves : 4

INGREDIENTS
Wheat flour   -  2 cup
Ajwain / carom seeds     - a pinch
Salt    -  to taste
Water     - 1 cup
Oil     -   2 tbsp for kneading the dough
For stuffing
Grated mooli / radish   -   1 cup
Chopped coriander leaves     -   1 tbsp
Chopped green chilly     -     1  - 2
Clarified butter - 4 tbsp

Chopped red chilly  - 2

Chilly flakes - 1/2 tsp

METHOD
In a kneading bowl mix all the ingredients  and knead to make a dough.
Rest for 15 mins.
Take some dough and make into a ball.
Stuff the mooli / radish filling and seal the edges.
Grease a pan with little clarified butter and heat on a medium flame.
Mooli paratha is ready to eat.

CHILLY CHICKEN WITH NOODLES

 

Prep Time : 25 mins
Cooking Time : 50 mins
Serve : 2

INGREDIENTS
For chilly chicken
Boneless chicken        -   250 gms
Soy sauce                  -      1 tbsp
Chilly sauce                -        1 tsp
Chopped onion            -  2 medium
Ginger garlic paste       - 1 tbsp
Black pepper powder  -  1/4 tsp
Kashmiri mirch  powder   - 1 tsp
Chopped green chilly   -  1
Corn flour                 - 2 tbsp
Vinegar            - 1 tsp
Salt             -   to taste
Oil               -  4 tbsp

METHOD
For chilly chicken
Take a mixing bowl marinate chicken pieces with soy sauce ,vinegar,1 tbsp corn flour,1/2 tsp ginger garlic paste,a pinch pepper powder,kashmiri mirch powder and salt.
Keep it one hour.
After one hour heat oil in a pan and fry chicken pieces.
Strain and keep aside.
Take a bowl add 1 tbsp corn flour,1/2 tsp soy sauce,1/2 tsp vinegar chilly sauce,.
a pinch black pepper powder and 2 tbsp water and mix well.
In another bowl heat 2 tbsp oil.
Add onion,ginger garlic paste  and mix well.
Add fried chicken and salt and also add corn flour solutions
Add water and green chilly and mix well.
Serve hot with garlic noodles.

For noodles 

INGREDIENTS
Noodles      -  200 gms
Schezwan sauce        -   2 tbsp
Chilly garlic sauce      -  2tbsp

           
Chopped spring onions   - 1 cup

               
Garlic paste       -   1 tsp

              
Olive oil     -  2 tbsp         

     

Salt    -  to taste                                   -                                      

METHOD
Heat water in a wok.
Add noodles and boil it.
Wash in a cold water and strain it.
Brush the oil in the noodles.
Add schezwan sauce,chilly garlic sauce and spring onion and mix well.
Heat oil in a wok, add garlic paste and saute for 1 mins.
Add noodles and cook on a high flame for 3 - 4 mins.
Add salt and sauces and mix well.

Serve hot with chilly chicken.

METHI PURI WITH DRY ALOO KI SUBJI

 

Prep Time : 15 mins 

 Cooking Time : 35 mins 

 Serve : 2 

Methi puri

 INGREDIENTS 

 Wheat flour - 1.5 cup 

 Finely chopped methi leaves - 1 cup 

 Clarified butter - 2 tbsp 

 Finely chopped green chilly - 1 

 Grated ginger - 1/2 tsp

 Salt - to taste

 Oil - for frying

Chilly flax - 1/2 tsp

 METHOD

Heat one tsp oil in a pan and saute methi leaves until soft turn off the flame.

In a kneading bowl mix wheat flour,methi leaves, chilly flax and salt, grated ginger,clarified butter and mix well. 

With the help of  water knead the dough .Divide the dough into balls and roll out puri. Heat enough oil in a pan and add the methi puri.

 Lower the heat and fry till light brown. 

 Serve hot with aloo bhaji.

Dry aloo ki sabji 

INGREDIENTS

 1.Potatoes - 250 gms

 2.Whole red chilly - 3 

3.Thick curd - 2 tbsp

 4.Fresh cream - 2 tbsp

 5.Crushed whole coriander seeds - 1 tbsp 6.Crushed whole cumin seeds - 1 tbsp 7.Amchur powder - 1/2 tsp 

8.Turmeric powder - 1/2 tsp 

9.Garam masala powder - 1/2 tsp 

10.Green chilly - 1 cut in slit

 11.Salt - to taste 

12.Oil - 4 tbsp 

13.Finely chopped coriander leaves - 1 tbsp 14.Kashmiri mirch powder - 1/2 tsp 15.Ginger garlic paste - 1 tsp 

 METHOD 

Step1.Wash peel and cut the potatoes into two parts. 

Step2.Prick with fork and deep fry it. Step3.Keep aside. Step4.Dry roast the coriander seeds,cumin seeds and whole red chilly and make a powder or crush it Step5.Heat oil in a pan,add ginger garlic paste and saute for one mins.

 Step6.Add fried potato,fried and roasted whole red chilly,whole cumin seeds,whole coriander seeds,garam masala powder,turmeric powder,kashmiri red chilly powder and mix well. 

 

FRUIT SALAD

 

Prep Time : 15 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENT
1 Large chopped apple

1 Chopped orange

2 Sliced banana 

1 Large chopped guava 

1 Bowl chopped green grapes 

For  dressing 

1 Tbsp chilly flakes 

1 /2 Tbsp sugar 

1/2 Tsp black salt 

Salt to taste 

1 Tsp chat masala

1 Tbsp lemon juice 

METHOD 

Chop all the fruits wash in cold water 

Toss the all fruits

Pour the dressing over the salad mixture.

Arrange in salad bowl, enjoy.

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RICE CHEELA WITH SUBJI

 

Prep Time : 15 mins.

Cooking Time : 25 mins

 Serve : 4

For rice cheela

 INGREDIENTS

 Basmati rice - 200 gm

 Chana dal - 50 gm

 Cumin seeds -1 tsp

 Salt - to taste

 Oil - 1/2 cup
Chopped coriander leaves  - 1 tbsp

 Water -as required

 METHOD

 Wash and soak the rice and dal for 3 to 4 hours and grind it to make a fine paste.

 Mix cumin seeds, salt,chopped coriander leaves and enough water for a thin batter.

 Now heat the 1 tsp oil in a non stick pan and spread the mixture

. Flip when done on one side.

 Serve hot with aloo baingan ki sabji.

For aloo baingan ki subji

 INGREDIENTS
Aloo/potato   -   4 potato
Baingan /eggplant   - 2 eggplant
Red chilli powder  -   1 tsp
Turmeric powder  -1 tsp
Garlic paste     - 1 tsp
Panchphoran  - 1/2 tsp
Asafoetida    -   a pinch
Salt  -   to taste
Oil   - 2 tbsp
Tomato  - 1 
Chopped coriander leaves for garnish

METHOD
      Wash and peel the potato and cut into four pieces

     Wash and cut the baingan into pieces.

Heat the oil in a pressure cooker add asafoetida and pachphoran to crackle

Add potato, bringal, tomato and all the spices and half cup of water and cover the lid and steam it.

When the pressure cooker release the whistle switch off the flame.

After some time we open the cooker lid.Add salt and mix well.
    Garnish with coriander leaves and serve with rice cheela.