BEETROOT CARROT FRENCH BEANS 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

Chopped beans - 2 tbsp
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 beans 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 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

 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.

MANGO MALAI BURFI

 

Prep Time : 10 mins
Cooking Time : 10 mins
Serve : 6

INGREDIENTS
Ripe mango - 2
Sugar - 4 tbsp
Milk - 1 cup
Paneer - 200 gms
Mawa - 100 gms
Crushed almonds - 1 tbsp
Crushed cashew nuts - 1 tbsp
Raisins - 1 tbsp
Vanilla  essence - 1 tsp

METHOD
Wash and chop mangoes into small pieces and blend to make a paste.
Heat mango puree and  2 tbsp sugar until thick consistency.
Add mawa and cook for 5 - 6 mins until thick,now the base is ready
We mashed the paneer very well and make a soft and smooth dough.
Boil  milk till it reduced to half and then add paneer and 2 tbsp sugar powder and mix well.
Stir continuously for 8 - 10 mins then switch 

turn off the flame.
Add vanilla essence and mix well 

Grease the plate and firstly pour the mango mixture and spread on the plate now transfer the malai layer over the mango mixture garnish with crushed almonds,crushed cashew nuts and raisins
Set half an hour in the fridge .
Cut into diamond shape and serve

and mix well.
Grease the plate and firstly pour the mango mixture and spread on the plate now transfer the malai layer over the mango mixture garnish with crushed almonds,crushed cashew nuts and raisins
Set half an hour in the fridge .
Cut into diamond shape and serve it.

MANGO PUDDING

 

Prep Time  : 15 mins

Cooking Time : 15 mins

Serve : 4

INGREDIENTS 

Mango puree - 1 cup
Milk - 1 cup
Fresh cream - 1 cup
Water - 1/2 cup
Sugar - 2 tbsp
Agar agar - 2 tbsp
Mint leaves - for garnishing
Cherry for garnishing

METHOD 
Take a blender add mango puree and fresh cream and blend to make a smooth paste.

Heat a pan add  water,sugar and milk, when it boiled add agar agar powder and cook for five mins
Now add mango puree  paste and mixed well.
Turn off the flame.

Once cooled keep in the freeze for two hours.
Deemold the mango pudding and garnish with cherry and mint leaves.

INSTANT DHOKLA

 

Prep Time- 10 mins
Cooking time- 15 mins
Serve- 4 to 6

INGREDIENTS
Gram flour/besan   -   1 cup
Semolina                  -  1 cup
Curd                       -  1 cup
Sugar                          - 2 tbsp
Salt                            -  to taste
Water                            -  1 cup
Oil                                 -  2 tbsp
Lemon juice                  -    1 tsp
Eno fruit salt                    -  1tbsp

For tempering
Black mustard seeds   - 1 tsp
Green chillies        -        5 

Sesame seeds  - 1 tbsp

Oil                       -         1 tbsp


METHOD
In a bowl mix together gram flour, semolina, yogurt, sugar, salt,  lemon juice, oil and water to make a smooth paste.
Keep aside for 15 minutes.
Add eno fruit salt in the dhokla mixture just before making dhokla and mix well.
Pour the batter in a greased plate and steam it for 10 mins.
Heat oil in a pan for tempering and add mustard seeds ,sesame seeds ,curry leaves, green chillies.

Pour it over the dhokla and cut in cubes