LIFAFA PARATHA

 

Prep Time : 15 mins
Cooking Time 20 mins
Serve  : 2

INGREDIENTS
Wheat flour  -  1 cup
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Clarified butter  -  1 tbsp
For stuffing
Finely chopped capsicum  -  1/2 bowl
Sweet corn  -  1/2 bowl
Mozzarella cheese  -  100 gms
Salt  -  to taste
Black pepper powder  -  1/4 tsp
Pansari mustard Oil  -  2 tbsp

METHOD
Boil the corn.
Remove the water from corn.
Take a bowl add ,mozzarella cheese ,capsicum,sweet corn,salt and black pepper powder and mix well.
Now stuffing is ready.
Take a bowl add wheat flour,carom seeds,onion seeds,salt and clarified butter and mix well.
Make a soft dough with the help of water.
Keep aside for 30 mins.
Divide the dough into equal size balls.
Roll them with rolling pin.
Add 2 tbsp filling in the center of paratha. close it like a lifafa/envelope.
On a heated pan make lifafa paratha applying pansari mustard oil on both sides.
Serve hot with sauces.

SATVIK THALI

 

Prep Time : 25 mins
Cooking Time : 60 mins
Serve : 2

We make puri,malpua,dubki wala aloo ki subji,cabbage and carrot subji and curd

For dubki wala aloo

INGREDIENTS

Boiled n mashed potato - 2
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 

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

Cabbage and carrot subji

INGREDIENTS 
Carrot - 2
Cabbage - 250 gms
Finely chopped green chilly - 2
Grated ginger - 1 tsp
Asafoetida - 1/4 tsp
Salt - to taste
Oil - 2 tbsp

METHOD 

Wash and finely chop the veggies
Heat oil in a pan, add green chilly and asafoetida to crackle.
Add grated ginger and saute for one mins
Add cabbage and carrot and stir fry in a high flame.
Add salt and turmeric powder and mix well.
Cook until  crunchy

Malpua

INGREDIENTS 
All purpose flour  -  1/2 cup

Suji - 2 tbsp
Milk        - 1 cup
Clarified butter   -   1 tbsp
Clarified butter - for frying
Crushed cashew nuts   -  2 tbsp
Raisins   -   2 tbsp
For syrup
Sugar     -  1 cup
Water     -   1 cup
Cardamom powder    -    1/4 tsp

METHOD 

In a mixing bowl add ,all purpose flour,suji,milk,one tbsp clarified butter,crushed cashew nuts and raisins and mix well.
Make a smooth batter.
In a medium flame in pan add sugar and water bring to boil stir occasionally bring into 1 string  consistency.
   Add cardamom powder in it.
Heat the clarified butter in a pan,reduce the flame to medium.
Add one spoon malpua batter and cook till golden brown
Strain and soak the  malpua into the sugar syrup.

Puri

INGREDIENTS 
Wheat flour - 1 cup
Carom seeds  - 1/4 tsp
onion seeds - 1/4 tsp
Salt - to taste
Clarified butter - 2 tbsp
Clarified butter - for frying

METHOD 

Take a large bowl.add wheat flour, rava, clarified butter, carom seeds, onion seeds, salt and mix it well.
Make a dough with little water,
 Keep it aside for 30 mins, Divide the dough into balls
. And roll out small puris out of them
.Heat oil in a medium flame to deep fry  puri
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