BEETROOT CARROT TOMATO SOUP

 

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

INGREDIENTS
Chopped beetroot     -  1 cup
Chopped tomato     -    1
Chopped onion    -  1 medium

Chopped carrots - 1

Garlic cloves    -  3 - 4
Black pepper powder    -  a pinch
Salt    -    to taste
Water    -       3 cup
Butter  -    1 tbsp


METHOD
Heat butter in a pressure cooker.
Add beetroot,tomato,onion,garlic ,carrot and mix well.
Add 3 cup of water and cover the lid of the pressure cooker.
When cooker release the whistle simmer the gas for 10 mins.
Once cooled,we open the cooker lid.
Blend the mixture till smooth and cook for five mins.
Season with salt and pepper.
Serve hot.

ALOO BHAJIYA

 

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve : 2

INGREDIENTS
Aloo/potato  -  2 medium size
Red chilly powder  - 1/2 tsp
Turmeric powder  -  1/4 tsp
Garlic paste  - 1/2 tsp
Fenugreek seeds/methi seeds  -  a pinch
Green chilly  -  2
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Peel wash and cut potatoes length wise.
Heat oil in a pan,add fenugreek seeds to crackle.
Add potato and stir fry on low flame for 4 - 5 mins.
Add turmeric powder,red chilly powder and garlic paste and mix well.
Add salt and green chilly n saute for 4 - 5 mins.
Let it cook on slow flame.
Serve with chapati .

CHANA DAL PULAO

 

Prep Time  : 15 mins.
Cooking Time : 20 mins.
Serves  : 2

METHOD
Basmati rice    -   1 cup
Chana dal      -  1/2 cup
Chopped onion    -  1 small size
Ginger garlic paste  - 1 tsp
Whole black pepper  -   2
Cloves     -   2
Cinnamon   - 1 inch stick
Green cardamon  -  2
Black cardamom   -  1
Cumin seeds  -  1/4 tsp
Clarified butter   -  2 tbsp
Salt   -  to taste
Coriander leaves - 1 tbsp

METHOD
Soak chana dal for 4 - 5 hours and also wash and soak basmati rice for fifteen mins and strain it
Heat clarified butter / ghee in a pressure cooker
Add whole garam masala to crackle.
Add onion and saute for 2 - 3 mins.
Add ginger garlic paste and chana dal and saute for 3 - 4 mins..
Add rice and mix well.
Add salt and two and half cup of water and cover the lid of the pressure cooker
When pressure cooker release the  whistle turn off the flame
Serve chutney and salad.

KOKI SINDHI RECIPE

 

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 2


INGREDIENTS
2 Cup wheat flour
1Large chopped onion
2 Chopped green chilly
1 Tsp cumin seeds
1 Tsp crushed coriander seeds
1 Tsp poppy seeds
 1 Tbsp coriander leaves
Salt to taste
2 Tbsp oil for kneading the dough
4 Tbsp oil for shallow frying

METHOD
In a kneading bowl mix together all the ingredients with the help of water.
To make a stuff dough.
Divide the dough into equal size balls.
Flatten the balls into thick round paratha.
Now slightly roast both sides on hot tawa take it off the tawa.
Roll again like paratha and place the paratha over the hot tawa as soon as look like brown.
Applying oil on both sides.
Koki needs twice roasting on tawa.
Take off the pan and serve hot.

RAJMA MASALA

 

Prep Time  : 10 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Rajma / red kidney beans  -  250 gms
Water  -  2 cup
Chopped onion  -  1 medium size
Onion paste - 1 onion
Ginger garlic paste  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Kashmiri mirch powder - 1 tsp
Tomato paste - 1 tomato
Chopped tomato - 1
Clove   -  2 - 3 clove
Black pepper   -  2 - 3
Cumin seeds - 1/4 tsp
Cardamom powder  -  1/4 tsp
Cinnamon  -  1 inch stick
Garlic cloves - 2 - 3
Salt  -  to taste
Oil  - 2 tbsp
Clarified butter - 1/4 cup


METHOD
Wash and soak red kidney beans/rajma over night.
Pressure cook with red chilly powder,salt and two cup of water for 10 mins.
Once cooled,reserve the rajma water.
Heat oil in a pressure cooker,add sliced onion and saute until brown.
Take a blender add onion,ginger garlic paste,cloves,black pepper,cinnamon,cardamom and cumin seeds to make a paste and add in the pressure cooker and saute for 4 - 5 mins. now add turmeric powder,coriander powder and kashmiri mirch powder and two tbsp water and mix well.
Now add tomato paste and saute until oil leaves the pan.
Add boiled rajma/red kidney beans and mix well and now add boiled rajma water and salt and cover the lid and pressure cook  for five mins.
Heat clarified butter in a pan and add garlic cloves and chopped tomato and cook in a slow flame for few mins now turn off the flame and add red chilly powder and add in the rajma masala.
Serve hot with chapati.