Mukti's Kitchen

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.

POHA HALWA

Prep Time : 5 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS

Poha - 1 cup

Jaggery - 1/2 cup

Water - 1/2 cup

Ghee - 4 tbsp

Cashew nuts - 4

Almonds - 4

Raisins - 8

Cardamom powder - 1/4 tsp

METHOD

Soak poha with one cup of water for 30 mins.

Heat ghee in a pan and add cashew nuts, almonds and raisins and now add grated Jaggery and half cup of water and bring to boil.

Mashed the soak poha very well and now add into the pan.

Cook covered in low flame until water is absorbed and poha cooked.

Add cardamom powder and mix it well.

Keep stirring in low flame until ghee leaves the pan.

Serve hot.

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

INGREDIENTS
Cooked rice - 1 cup
Boiled black gram - 1/2 cup
Chopped onion - 1
Chopped tomato - 1
Crushed ginger - 1 tsp
Crushed garlic - 1 tsp
Cinnamon - 1 inch stick
Black pepper corns - 3 - 4
Cloves - 2 - 3
Black cardamom - 1
Green cardamom - 2
Cumin seeds - 1/4 tsp
Clarified butter - 3 tbsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - to taste
Green chilly - 1 cut in slit

METHOD
Boil the black gram with two cup of water in a pressure cooker for five mins.
Once cooled reserve the water of boiled black gram.
Wash the basmati rice and cook in a pressure cooker with two cup of water after three whistle turn off the flame
Heat clarified butter in a pan,add whole garam masala to crackle.
Now add chopped onion and saute till slightly brown,add ginger garlic and mix well.
Add tomato and saute for 2 - 3 mins,add coriander powder,red chilly powder ,turmeric powder and two tbsp water and mix well.
Now add boiled black gram and mix well,add reserve water of black gram and cook for 4 - 5 mins in a medium flame,
Add green chill,boiled rice and salt and mix well.
Serve hot.

VERMICELLI UPMA

Prep Time -10 minutes

Cooking Time - 15 minutes

Serve - 4

INGREDIENTS
Vermicelli sewai _ 1 cup
Mustard seeds -1/2 tsp
Green chillie - 1
Finely chopped spring onion -1
Finely chopped french beans - 2 tbsp
Finely chopped carrot - 1
Green peas _ 2 tbsp
Clarified butter _ 2 tbsp
Curry leaves - 6-7
Salt - to taste

Oil - 2 tsp
Water - 2 cup

METHOD

Heat oil in a pan add vermicelli sewai and roast for few mins Noa add two cup of water and boil for 4 to 5 mins and strain it

Heat oil in a pan add mustard seeds to crackle now add spring onion and saute for one mins.
. Add ,carrot, curry leaves, beans ,peas and green chilly and saute for 5-6 minutes.
Add vermicelli sewai and salt and cook for 2-3 minutes,now vermicelli upma get ready, and serve in the break fast.

BLACK GRAM SOUP

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

INGREDIENTS
Black gram - 1/2 cup soaked and boiled
Crushed garlic - 1 tsp
Crushed ginger - 1 tsp
Cumin seeds - 1 tsp
Salt - to taste
Black pepper powder - 1/4 tsp
Clarified butter - 1 tbsp

METHOD
Wash and soak black gram for 3 - 4 hours and boiled in a pressure cooker with two cup of water.
Once cooled open the lid and make a paste of black gram and reserve the boiled black gram water
Heat clarified butter in a pan and add cumin seeds to crackle.
Add ginger garlic and saute for few mins..
Add black gram paste and saute for 4 - 5 mins.
Now add boiled black gram water and bring to boil
Once boiled keep it in a slow flame and cook for ten mins
Add salt and black pepper powder and mix well.
Garnish with coriander leaves and serve