SUJI UPMA

 

Prep Time       -10 minutes

Cooking Time - 15 minutes

Serve           -  4

INGREDIENTS
Suji  - 2 cup
Mustard seeds -1/2 tsp
Green chillie - 1
Finely chopped onion -1
Small diced beans  - 2 tbsp
Green peas - 1
Cashew nuts  - 10 - 12

Finely chopped capsicum - 2 tbsp
Curry leaves - 6-7
Salt - to taste
Clarified butter- 4tbsp
Water - 5 cup
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp

METHOD

Heat clarified butter in a pan add cashew nuts fry and strain it.
  Take a pan  dry roast the suji in medium flame and  the colour of must be the same.
 Heat the clarified butter in a pan
 Put the mustard  seeds to crackle.
Add chana dal, urad dal, onion, peas,beans, capsicum and fry till light brown.
 Add green chilly and curry leaves. Mix water and let the water to boil.
 Add suji and salt once the water gets boiled..
 Once the suji absorb the water, cover and cook on low flame  for 4-5 minutes. Stir in between.
 When it gets ready, add the cashew nuts and serve it in  breakfast.

PARWAL KA CHOKHA

 

Prep Time: 10 mins

Cooking Time : 10 mins 

Serve : 2

INGREDIENTS
Parwal /pointed gourd   -   5 - 6 nug
Chopped garlic cloves   -   5 - 6
Chopped green chilly     - 2 - 3
Salt      -    to taste
Mustard oil    -   half tsp

METHOD
Wash and peel the pointed gourd / parwal.
Boil in the pressure cooker.
After one whistle switch off the gas.
Once cooled,mash the pointed gourd / parwal.
Add green chilly,garlic clove,salt and mustard oil and mix well.
Serve with chapati or rice.

BHINDI WITH MUSTARD

 

Prep Time  : 10 mins
Cooking Time  : 25
Serve : 4

INGREDIENTS
Bhindi    -  500 gms                                      
Red chilli powder    -   1 tsp
Turmeric powder     -\1/2 tsp
Yellow mustard seeds -  1 tbsp
Cumin seeds / jeera seeds  -  1 tsp
Garlic cloves      -   5 - 6
Fenugreek seeds / methi  -  a pinch
Oil    -    2 tbsp
Salt    -     to taste
Finely chopped tomato   -  1
Carom seeds / ajwain   -  a pinch

METHOD
Grind the mustard seeds,cumin seeds /jeera,garlic cloves to make a fine paste.
Heat oil in a wok,add carom seeds and fenugreek seeds to crackle.

Wash and cut the bhindi into pieces
Add turmeric powder,red chilly powder and mix well.
Add mustard seeds paste and mix well.
Add chopped tomato ,bhindi  and mix it well,add1/2 cup of water and cover it til oil starts separating and bhindi is cooked.
Add salt and mix well.
Cook on low flame.
Serve with chapti or rice.

PANEER LACCHA PARATHA

 

Prep Time  : 20 mins
Cooking Time : 20 mins
Serves : 2

INGREDIENTS
Wheat flour    -    1 bowl
Grated paneer / cottage cheese    -    4 tbsp
Chopped green chilly      - 1 - 2
Chopped coriander leaves    -  1 tbsp
Carom seeds        -  a pinch
Clarified butter    -   1/2 cup
Salt          -   to taste

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 cottage cheese / paneer,coriander leaves,green chilly and salt and mix well.
Roll out thin paratha.
Spread clarified butter on it.
Now dust the dry flour over it.
Spread cottage cheese mixture and make fleets.
Roll it in a circle.
Now dust the dry wheat flour and roll out paratha.
On a heated pan,make paratha applying clarified butter / ghee on both the sides.
Serve garma garam paneer laccha paratha with onion salad and chutney.

GUJIYA

 

Prep Time : 30 mins
Cooking Time : 30 mins
Serve : 8

INGREDIENTS

Maida - 500 gms

Suji - 200 gms

Sugar - 200 gms

Cardamom powder -1/2tsp

Grated coconut -25 gms

Crushed cashew nut -50 gms

Raisins -50 gms

Ghee - 50 gms

Ghee - 2 tbsp for kneading the dough 

METHOD

For the stuffing

Heat the pan add suji and saute on a medium flame. 

When it's color changes in light brown,turn off the flame. 

Add sugar, coconut, raisins, cashew nut and cardamom powder and mix well.

For the covering

 Knead to make a soft and smooth dough with the help of little amount of water.In a bowl, mix maida and ghee

.. Keep aside for 15 minutes.

Divide the dough into equal size balls and roll out each ball into a round puri.

Stuff the suji filling in it and fold it.'. Heat ghee in a pan and deep fry these gujiya until golden in colors. 'Put in a gujiya mold and shape it Drain extra oil. Gujiya is ready to eat.

POHA NAMKEEN

 

Prep Time : 10 mins

 Cooking Time : 30 mins

 Serve : 6

 INGREDIENTS 

Poha - 2 cup 

Peanuts - 1/2 cup 

Roasted makhana - 2 tbsp

Mustard seeds - 1/4 tsp

 Curry leaves - 10 - 12

 Salt - to taste 

Sugar - 1/2 tsp 

Chat masala - 1/2 tsp

 Green chilly -  2

Black salt - 1 tsp 

Oil - for frying 

 METHOD 

Heat enough oil in a pan.

Deep fry poha,peanuts, roasted chana and green one by one and drain in a paper napkin. Deep fry the mustard seeds and curry leaves and mix well.

 Sprinkle chat masala,salt,sugar,black salt and green chilly mix well.