GRAPES AND POMEGRANATE RAITA

 

Prep Time : 10 mins 

Total Time : 10 mins 

Serve : 4

 INGREDIENTS

 Chopped  grapes- 1 bowl

Pomegranate  seeds - 1/2 bowl

Hung curd - 1 cup 

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

Salt- a pinch

Sugar- 1 tsp
Red chilly powder - 1/4 tsp 

Chopped green chilly 1 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, red chilly powder ,sugar and mix well.

 Now after mixing it, add chopped  grapes and pomegranate seeds and mix it well.

 Serve

 chilled grapes and pomegranate raita.

SPINACH PURI

 

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

INGREDIENTS
Wheat flour  -  1 cup
Spinach / palak  -  250 gms
Salt  -  to taste
Ajwain / carom seeds  -  a pinch
Manrail / onion seeds  - a pinch
Clarified butter  -  2 tbsp

Paneer - 100 gms

Processed cheese  - 2 cubes
Oil   -  for deep frying

METHOD
Wash the spinach and blanch in the pressure cooker
Cool down for some time then grind the squeeze palak/spinach and make a fine paste.
In a kneading bowl mix wheat flour,spinach paste,carom seeds,onion seeds salt ,grated paneer, grated cheese and clarified butter.
Make a soft dough.
Keep aside for 15 mins.
Divide the dough into a ball.
Flatten the ball into thin round puri.
Heat enough oil in a pan and add the palak puri.
Lower the heat and fry till light brown.
Serve hot.

and clarified butter.
Make a soft dough.
Keep aside for 15 mins.
Divide the dough into a ball.
Flatten the ball into thin round puri.
Heat enough oil in a pan and add the palak puri.
Lower the heat and fry till light brown.
Serve hot.

RICE KHEER

 

Prep Time : 15 mins
Cooking Time :30 mins

Serve : 4

INGREDIENTS 

Milk     - 5 cup
Rice   - 50 gms
Sugar     - 4 tbsp
Green cardamom    - 1/4 tsp
Muskmelon seeds - 2 tsp
Rose water   -  1 tsp

METHOD.
Boil milk in a heavy bottom vessel
Once boiled,keep it in a low flame
Add rice  and stir occasionally
Add sugar and mix well.
Add cardamom powder and roughly chopped pistachio and rose water and mix well.
Garnish with  muskmelon  seeds. 

DAHI BEETROOT MOONG DAL PHULKA

 

Here is a delightful, low-oil twist on traditional street-style dahi phulki! By incorporating protein-rich yellow moong dal and vibrant beetroot puree, and baking them in a multi-cavity idli maker these bite-sized phulkas turn out exceptionally soft, spongy, and gorgeously pink without any deep frying.

Ingredients

For the Phulkas (Bite-Sized Dumplings):

• Yellow Moong Dal: 1/2 cup (soaked for 3 to 4 hours)
• Beetroot: 1 small (peeled, chopped, and blended into a smooth, concentrated puree)
• Ginger-Green Chili Paste: 1 teaspoon
• Cumin Seeds (Jeera): 1/2 teaspoon
• Asafoetida (Hing): A small pinch
• Baking Soda: A tiny pinch (for extra softness)
• Salt: To taste
• Oil or Ghee: A few drops for greasing the idli maker molds

For the Dahi (Yogurt Mixture):

• Fresh Curd (Dahi): 2 cups (whisked smooth and creamy)
• Roasted Cumin Powder (Jeera): 1 teaspoon
• Black Salt (Kala Namak): 1/2 teaspoon
• Regular Salt: To taste
• Sugar or Powdered Jaggery: 1 teaspoon (optional, balances the tang)
• Red Chili Powder or Chana Masala: A light pinch for dusting
• Green  chutney  - 2 tbsp
• Imli chutney  - 2 tbsp

METHOD 

1. Grind the Moong Dal and Beetroot Batter
   Drain the soaked yellow moong dal completely. Transfer it to a blending jar along with the raw beetroot pieces, ginger-green chili paste, and cumin seeds. Grind into a smooth, thick batter using little to no extra water so the vibrant pink color and batter consistency remain intact.
2. Whip and Aerate
   Transfer the batter to a mixing bowl. Whip it briskly for 2 minutes to incorporate air. Fold in the salt, asafoetida, and a tiny pinch of baking soda right before cooking so the phulkas turn out light and spongy.
3. Cook in the Idli Maker
   Heat your idli maker (or appe patra). Lightly grease the small cavities with a few drops of oil or ghee. Drop spoonfuls of the beetroot-moong dal batter into each cavity to create bite-sized phulkas. Cover with a lid and cook on medium-low heat for 4 to 5 minutes until the bottoms are set. Flip them gently and cook for another 2 to 3 minutes until cooked through.
4. Soak the Phulkas
   Take the warm phulkas out and drop them into a bowl of lukewarm water for about 3 to 4 minutes until they soften up. Gently squeeze them between your palms to remove excess water, then transfer them onto a serving dish.
5. Prepare the Spiced Dahi
   Whisk the fresh curd until completely smooth. Stir in the black salt, roasted cumin powder, regular salt, and sugar until well combined.
6. Assemble and Garnish
   Pour the chilled, spiced creamy curd generously over the soft beetroot phulkas until completely submerged. Finish with a light dusting of roasted cumin powder, red chili powder, and add green chutney and imli chutney .Garnish with  pomegranate seeds and coriander leaves. 
7. Chill briefly before serving!

CHICKEN STEW

 

A comforting, aromatic Chicken Stew is wonderful for family meals—lightly spiced, rich with  with tender chicken 

Ingredients

For the Chicken

• Chicken: 500g (cut into bite-sized pieces)
• Ginger-Garlic Paste: 1 tablespoon
• Green Chillies: 2–3 (slit)
• Salt: To taste

For the Stew Base:

• Mustard Oil  : 4 tablespoons
• Whole Spices: 2 green cardamom pods, 3–4 cloves, 1-inch cinnamon stick, 5–6 peppercorns, and 1 bay leaf
• Onions: 4 medium (thinly sliced)
• Ginger & Garlic: 1 tablespoon (finely chopped or julienne
• Black Pepper Powder: 1/2 teaspoon (freshly crushed)
• Fresh curd : 2 tbsp
• 
  
• METHOD 

1. Sauté the whole spices and aromatics
   Heat mustard oil  in a heavy-bottomed pan . Add the whole spices (cardamom, cloves, cinnamon, peppercorns, and bay leaf) and let them crackle. Add the sliced onions and ginger, garlic 
2. Sauté on medium heat until the onions turn soft and translucent without browning.
3. Add the whole spices (cardamom, cloves, cinnamon, whole red chilly and bay leaf) and let them crackle
   Next, add the chicken pieces and sauté until the chicken changes color slightly.
4. Roast the whole coriander seeds, cumin seeds, whole pepper corn and Savitri and crushed and add into the chicken.
   Pour in the curd and season with a little more salt if needed. Cover the pan and let it simmer on medium-low heat until the chicken are completely tender (about 15 to 20 minutes.
5. 
   Lower the heat completely. 
6. sprinkle the freshly crushed black pepper. Stir gently. 
7. Turn off the heat.
8. Now garnish with coriander leaves and serve hot.