SUJI APPE

 

Prep Time : 15 mins
 Cooking Time : 6 mins
 Serve :4

INGREDIENTS
Green peas  - 1/2 cup
  Finely chopped capsicum - 1 cup
 Grated carrot - 1/2 cup
 Green chilly - 1/4 tsp 
 Suji - 2 cup
Salt - to taste
 Eno - 1 tbsp
 Curd - 1 cup
 Oil - 1 tsp

METHOD
  Take a bowl add suji,grated carrot,green chilly,capsicum,sgreen peas ,salt,,curd and one cup of water and mix well. Keep aside for fifteen mins,take appe patra grease with oil,and add eno fruit salt in the suji batter and pour the batter into the plate and cover it and cook for 3 mins 
Now flip it and again cook for three mins.
 Serve hot with  green chutney and ketchup.

CHICKEN GHEE ROAST

 

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
Curd - 1/2cup

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 and curd.

And rest for 30 mins.

Heat ghee in a pan and add marinated chicken  and fry until water absorbed.

 Now add roasted paste and mixed well and saute until oil leaves the pan.

Cook in a low flame for ten mins,
Garnish with coriander leaves and serve with rice or chapati.

ORANGE SHRIKHAND

 

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

INGREDIENTS
Hung curd   -    1 bowl
Sugar powder - 2 tbsp

 Orange pulp - 1/2 bowl
Orange jest  - 1/4 bowl

Black salt - a pinch 

METHOD
Hung the curd in a muslin cloth for 2 - 3 hours and then we get thick curd.
Whisk the hung curd and add sugar powder and mix well.
Add orange pulp and orange  jest and mix well.

Garnish with orange piece, orange jest and mint leaves.
Serve chilled.

STRAWBERRY CUSTARD

Prep Time : 15 mins 

Total Time : 15 mins 

Serve : 2

INGREDIENTS 

1 Cup makhana 

6/7 Almonds 

8/10 Cashew nuts 

2 Cup milk slightly warm

1 Cup chopped strawberry 

2 Tbsp honey

1 Cup Seasonal fruits

 (orange , strawberry,banana, grapes, — optional)

METHOD 

Dry roast the makhana.
Soak together in warm milk,soak makhana,almonds,cashew nuts and chopped strawberry for fifteen minutes until soft.
Grind everything together into smooth,creamy paste
Add honey and mix well.
Add extra fruits (optional).
Garnish with chopped fruits
Serve chilled.