MOONG SPROUT SOUP

 

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

INGREDIENTS

Whole green moong sprouts   - 1/2 cup
Chopped onion       -    1
Garlic cloves      -     3 - 4
Pepper    -   3 - 4 1
Salt   - to taste                  
Water        -    3 cup

Butter - 1 tsp


METHOD
    Heat butter in a pressure cooker add  whole green moong sprouts,onion, garlic,black pepper,and water in a high flame
   After one whistle cook in a simmer for ten mins.

Once cooled  to make a paste add salt and mix well.

Serve hot .

LAUKI LACCHA PARATHA

 

Prep Time  : 15mins 

Cooking Time  : 15 mins 

Serve  :2

INGREDIENTS
Bottle gourd(lauki)     -500 gms
Onion seeds                    - a pinch
Caram seeds               - a pinch
Salt                           - to taste
Oil                            - 2 tbsp
Wheat flour.         _   1 cup

Coriander leaves   - 1 tbsp

Whole red chilly  -  2

Clarified butter  -2 tsp for kneading the dough 

METHOD

     Wash the lauki and grate it,drain out its water.

In a kneading bowl mix together wheat flour,carom seeds and salt.

 Make a soft dough with the help of little warm water.

 Keep aside for fifteen mins.

 Take a bowl add grated lauki ,coriander leaves,finely chopped red chilly and salt and mix well.

 Roll out thin paratha

. Spread clarified butter on it.

 Now dust the dry flour over it.

 Spread grated gobhi mixture and cover with other chapati.

Now spread some clarified butter  and  some dry flour.

 Cut into 4 - 5 pieces and roll out paratha and stick some coriander leaves. 

 On a heated pan,make paratha applying clarified butter / ghee on both the sides.

 Serve garma garam lauki  laccha paratha with aloo gobhi ki subji and green chutney.

BANANA RAITA

 

Prep Time : 10 mins 

Total Time : 10 mins 

Serve : 4

 INGREDIENTS

 Chopped  banana - 1 

Hung curd - 1 cup 

Roasted n crushed cumin seeds - 1/2 tsp Black salt- 1/4 tsp 

Black salt- a pinch

Sugar- 1 tsp
Chilly flakes - 1/4 tsp 

 METHOD 

Put the fresh curd in a muslin cloth for 3-4 hours to make a hung curd and then prepare raita out of it. 

Whisk the hung curd. 

Add roasted and crushed cumin seeds, black salt, salt, chilly flakes,sugar and mix well.

 Now after mixing it, add chopped  banana and mix it well.

 Serve

 chilled banana raita.

 

BEETROOT RAITA

 

Prep Time : 10 mins
Total time : 10 mins
Serve  : 4

INGREDIENTS
Beetroot cube   -   1 cup

Chopped orange - 1 cup
Hung curd    - 1 cup
Mayonnaise    - 2 tbsp
Fresh cream    - 1 tbsp
Sugar   - 1 tbsp
Olive oil   -  1 tbsp
 White pepper  -  1/2 tsp
Salt   -  to taste

METHOD
Hang the curd in a muslin cloth for 2 - 3 hours and then prepare raita
Boil the cubed beetroot in a pan and add 1 tsp sugar to remove its bitterness and blend in the blender to make a paste
After 5 mins switch off the gas and strain it.
Beat the hung curd.
Add mayonnaise and fresh cream and mix well.
Add olive oil,salt white pepper and and mix well.
Add beetroot paste and mix it well

Now add  orange and mix it well.
Serve chilled.

NONIALEAVES FRITTERS

 

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

INGREDIENTS
Masoor dal/red lentil    -   1/2 cup
Nonia leaves   -  100 gms
Ginger   -   1 inch stick
Garlic cloves  -  2
Green chilly  -  2
Red chilly powder   -   1/4 tsp
Turmeric powder  -  1/4 tsp
Salt   -  to taste
Cumin seeds   -  1/4 tsp
Oil   -  for frying

METHOD
Wash and soak masoor dal for 3 - 4 hours.
Drain water and.add masoor dal in the blender.
Also add ginger garlic and green chilly and make a paste.
Take a bowl add masoor dal paste,nonia leaves,red chilly powder,turmeric powder,cumin seeds and salt and mix well.
Deep fry in hot oil till golden n crispy.
Drain in paper napkin.
Serve hot with tea.

SUJI NAMAKPARA

 

Prep Time : 15 mins

 Cooking Time : 25 mins 

Serve : 10

 INGREDIENTS

 Maida - 1 cup

Suji - 1 cup

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Clarified butter - 4 tbsp 

Oil - for frying

 METHOD 

Take a large bowl add suji,maida,carom seeds,onion seeds,salt and clarified butter and mix well.

 Knead to make a stiff dough. 

Make a crumb like texture.

 Keep aside for 30 mins.

 Knead it again.

 Divide the dough into round balls.

 Roll out dough into thick circle.

 Now cut the circle in small diamond shapes.

 Heat enough oil in a pan for deep frying.

 Fry the namakpara on slow flame till golden brown

. Drain on paper napkin.

 Serve with hot tea or coffee.

GOBHI LACCHA PARATHA

 

 

Prep Time  : 25 mins

Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Wheat flour  -  1 cup
Salt - to taste
Oil  -  4 tbsp
For stuffing
Grated cauliflower / gobi  -  1 
Cumin seeds  -  1/4 tsp
Grated ginger  -  1 tsp
Chopped red   -  2
Roasted mango powder / amchur  -  1/4 tsp
Salt  -  to 
Chopped coriander leaves  -  1tbsp
Clarified butter- 2 tbsp


METHOD

In a kneading bowl mix together wheat flour,carom seeds and salt.

 Make a soft dough with the help of little warm water.

 Keep aside for fifteen mins.

 Take a bowl add grated gobhi ,coriander leaves,finely chopped red chilly and salt and mix well.

 Roll out thin paratha

. Spread clarified butter on it.

 Now dust the dry flour over it.

 Spread grated gobhi mixture and cover with other chapati.

Now spread some clarified butter  and  some dry flour.

 Cut into 4 - 5 pieces and roll out paratha and stick some coriander leaves. 

 On a heated pan,make paratha applying clarified butter / ghee on both the sides.

 Serve garma garam gobhi laccha paratha with green chutney.