JOWAR FLOUR PIZZA

 

Prep Time : 25 mins

 Cooking Time : 25 mins

 Serve : 2

 INGREDIENTS

 Jowar flour - 1 cup

 Baking powder- 1/2 tsp

 Curd - 2 tbsp

 Milk - 1/4 cup

 Clarified butter - 1 tbsp 

Mozzarella cheese- 4 tbsp

 Herb- 1 tsp

 Chilly flakes- 1 tsp

 Butter- 50 gms 

Pizza sauce- 1 tbsp

 Capsicum- 1

 

 

 METHOD

 Take a bowl, add jowar flour baking powder,curd,milk and one tsp clarified butter and mix it well.

 Make a soft dough and keep aside for an hour.

 Heat pan and cook chapati from both the side.

 Turn off the flame.

 Place the chapati on the plate and spread some butter, pizza sauce over it

 Also put mozzarella cheese, capsicum  on top of the chapati over it.

 Now place chapati on the non stick pan, cover the pan and cook in a simmer.

 After the cheese is melted and chapati is cooked, sprinkle few chilly flakes and herbs over it.

 Serve hot

CHOLE BHATURE

 

Prep Time : 15 mins
Cooking Time : 30 mins 
Serve : 2

INGREDIENTS
For chole 
Kabuli chana      -   1 cup
Tea bag    -  1
Water    -  2 cup
Red chilli powder   -  2 tsp
Turmeric powder   - 1 tsp
Coriander powder  - 1 tsp
Roasted cumin powder   -  1 tsp
Dried pomegranate seeds  - 1 tsp
Ginger garlic paste  - 1 tsp
Chopped onion   - 2
Slit green chillies   -  3 - 4
Baking soda   - 1 tsp
Salt  -   to taste
Oil    -  2 tbsp
Chopped coriander leaves   -   1 tbsp
 For Bhature
       Maida         -2 cup
     Sugar            -1 tsp
      Salt              - to taste
 Curd           -      2 tbsp
   Oil           -     for frying

METHOD
For chole
Wash and soak chickpeas or kabuli chana for 4 - 5 hours and add 1 tbsp baking soda.
Pressure cook with tea bags and 2 cup of water for 10 mins.
Drain chickpeas and store the water.Roast anardana and make a powder.
Heat oil in a kadai ,fry the chopped onion till brown.
Add ginger garlic paste, coriander powder,red chilli powder,turmeric powder and slit green chilli and saute for 2 - 3 mins.
Now add salt and dried pomegranate powder and mix well.Add boiled chickpeas along with water and cooked simmer for 10 mins.
Garnish with roasted cumin powder and coriander leaves.
Serve chole with bhature.

For bhature
  Take a bowl mix , maida. sugar, salt and curd altogether
.Knead to make a dough
.Keep aside for 2-3 hours
.Make equal size balls
.Flatten the balls into thin round puri.
  Heat enough oil in a pan and add the bhature, lower the heat and fry till light brown.
 Fry both sides until light brown.
      Serve hot with chole

ROTI PIZZA

 

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

INGREDIENTS
Wheat flour  - 1 cup

Baking soda - 1/4 tsp

Curd - 2 tbsp

Milk - 1/2 cup

Sugar - 1 tsp
Chopped capsicum  - 1 cup

Grated mozzarella cheese  -  1 cup
Pizza sauce  -  2 tbsp
Salt  - to taste

Chilly flax - 1 tbsp
Black pepper powder - 1/4 tsp
Oregano - 1/4 tsp
Butter  - 50 gms

INGREDIENTS
Take a large bowl add wheat flour,salt ,sugar,curd,milk, baking powder and mix well.
With the help of little water make a soft dough.

Keep aside for an hour.
Make a thick chapati
Heat a pan and cook the chapati both the sides
Spread the pizza sauce on the chapati
Now add capsicum and grated cheese.
Grease the pan with butter and place the chapati
Cook covered till the cheese melts
Sprinkle oregano,black pepper powder, chilly flax and salt
Serve hot.

RAGI PURI SUBJI

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2 

INGREDIENTS

Puri
Suji  -  1/2 cup

Ragi flour  - 1 cup
Wheat flour  -  1 cup
Clarified butter - 2 tbsp
Salt - to taste
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Oil  -  for frying

For aloo ki subji

Boiled n mashed potato - 4
Green chilly - 2
Ginger - 1 inch stick
Kashmiri red chilly powder - 1 tsp
Red chilly powder - 1/2 tsp

Turmeric powder - 1/2 tsp
Salt  - to taste
Asafoetida - 1/4 tsp
Amchur powder - 1/4 tsp
Tomato paste - 2 tomato
Cumin seeds - 1/4 tsp
Water - 3 cup
Oil - 2 tbsp

 

METHOD
For puri
Take a large bowl add suji ,ragi flour , carom seeds,onion seeds,2 tbsp clarified butter and salt and mix well.
Add little by little water to make a dough.
Cover this dough with muslin cloth and keep aside for 30 mins.
Roll out the dough in a round shape.
Heat enough oil in a pan and deep fry the  puri on a low flame till golden brown and crispy.
Drain in paper napkin.
Serve hot with aloo tamator ki subji. 

For aloo ki subji

Make the paste of green chilly,tomato and ginger
Heat oil in a pan,add cumin seeds and asafoetida to crackle
Add green chilly,tomato and ginger paste and saute for one mins.
Add turmeric powder,red chilly powder and kashmiri mirch powder and mix well.
Add  amchur powder and mix it well.
Add boiled n mashed potato and salt and mix it well.
Add three cup of water and cook for ten mins in a slow flame.
Garnish with coriander leaves.
Serve hot with puris

MAKHANA RAITA

 

Prep Time : 10 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS
Hang curd        -    1 cup
Roasted makhana      -     1/2 bowl
Salt            -   to taste
Black salt      -    1 tsp
Black mustard seeds / rai    -  1 tsp  

 Sugar   -     1 tsp

Asafoetida    -    a pinch
Whole red chilly    - 1                                -                                              1
METHOD
Hung the curd in a muslin cloth for 4 - 5 hours then prepared raita.
Beat the curd.
Add sugar,salt and black salt and mix well.
Add roasted  makhana in the curd and mix well.
Heat oil in the pan.
Add black mustard seeds,asafoetida / hing and whole red chilly and switch off the gas and this thadka add in the curd.
Serve chilled.