JAGGERY THEKUA IN TIFFIN

 

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

 
 INGREDIENTS

 Wheat flour - 2 cup 

 Grated jaggery - 3/4 cup 

 Green cardamom powder - 1/4 tsp 

 Grated coconut - 2 tbsp 

 Clarified butter - 1/4 cup for kneading the dough
 Oil - for frying 

 METHOD
 Take a pan add grated jaggery and half cup of water and cook until jaggery melt now turn off the flame Take a large bowl add wheat flour,clarified butter,cardamom powder,grated coconut and melted jaggery to get crumble texture.
 Add little water to make a stiff dough.
 Divide the dough into balls and make a patties like medium thickness.
 Deep fry thekua in hot oil until golden brown.
 Drain and serve
Packed in tiffin box. 

   

JEERA RICE IN TIFFIN

 

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

INGREDIENTS
Half done rice   -  1 cup
Cumin seeds/jeera seeds  -  1 tsp
Salt  -  to taste
Clarified butter  -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Heat clarified butter in a pan.
Add cumin seeds to crackle.
Add half done rice and mix well.
Add salt,coriander leaves and sprinkle some water and cover it for five mins.
Now jeera rice is ready to serve.
Garnish with coriander leaves 
Packed in tiffin boxes.

CHAMPARAN KATHAL

 

Prep Time : 15 mins
Cooking Time : 60 mins
Serve : 4

INGREDIENTS
Kathal - 250 gms4
Potato - 
Finely chopped onion  - 5
Ginger garlic paste  -  1 tsp
Whole garlic  - 2
Turmeric powder  -  1/2 tsp
Coriander powder  - 1 tsp
Red chilly powder  - 2 tsp 
Kashmiri mirch powder - 1 tbsp
Green chilly - 5
Whole black pepper  - 4
Cloves  -  4
Green cardamom  -  2
Black cardamom  -  1
Cinnamon  - 1 inch stick
Bay leaf - 2
Tomato - 1
Salt  -  to taste
Curd - 1/2 cup
Mustard oil  -  1/2 cup
Clarified butter  - 1/2 cup


METHOD
Take a blender make a paste of ginger garlic,green chilly and whole garam masala
Marinate kathal and potato with  sliced onion ,tomato,ginger garlic  paste,green chilly,whole garam masala paste,curd,coriander powder,red chilly powder,turmeric powder, kashmiri mirch powder ,whole garlic,2 tbsp oil and salt,keep aside for two hours.
Heat oil add clarified butter in a pan and  add  marinated mutton pieces.
Cover the lid and cook in a simmer for an hour
Stir in between until oil leave the pan. 
Serve hot with chapati.

GRAPES ORANGE AND POMEGRANATE RAITA

 

Prep Time : 10 mins 

Total Time : 10 mins 

Serve : 4

 INGREDIENTS

 Chopped  grapes- 1/2 Bowl

Pomegranate  seeds - 1/2 bowl

Orange - 1

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, orange and pomegranate seeds and mix it well.

 Serve

 chilled grapes , orange and pomegranate raita

ALOO PARATHA IN TIFFON BOX

 

Prep Time :30 mins

 Cooking Time : 30 mins

 Serve : 3

 INGREDIENTS

 Wheat flour - 1 cup

 Finely chopped onion - 1

 Finely chopped green chilly - 2

 Ginger garlic paste - 1 tsp

 Boiled n mashed potato - 1 cup

 Red chilly powder - 1/2 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/4 tsp

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

Catch Salt - to taste

 Oil - 2 tbsp

 Butter - 50 gms

 Chopped coriander leaves - 1 tbsp

 METHOD

 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 with baigan chokha and green chutney.

Baingan bharta 

INGREDIENTS
Bharta baingan   -   1 large
Tomato  -  1
Chopped onion  -  1
Chopped green chily  -  2
Chopped garlic cloves  -  3 - 4
Salt  - to taste
Chopped coriander leaves  -  1 tbsp

METHOD
Wash and clean the baingan
Stalk trimmed and partially slit into quarters and prick the baingan
Now keep in the microwave safe Bowl microwave baingan for six mins and tomato for 3 mins
Cool down for some time,remove the skin of the baingan and tomato and mash it
Add green chilly,garlic cloves,coriander leaves,salt and finely chopped onion in the mashed baingan tomato and mix well.
Garnish with coriander leaves

SUJI CHEELA

 

Prep Time: 15 mins 

Cooking Time : 15 mins 

Serve : 2

INGREDIENTS
suji       -       1 cup
Curd       -        2 tbsp
Baking powder       -     1/2 tsp
Water     -    1 cup
Salt    -     to taste
Finely chopped onion    -      2 tbsp
Chopped green chilly    -      2 - 3
Chopped coriander leaves    -       2 tbsp

METHOD
In a bowl mix semolina / suji,curd,salt,baking powder and water and mix well.
Heat pan and oil it a little and spread the batter.
Add coriander leaves,onion and green chilly in it.
Lower the heat put some oil over cheela and flip it.
Pack hot in tiffin with chutney.

GARLIC LACCHA PARATHA

 

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

INGREDIENTS
Wheat flour  -   2 cup
Finely chopped garlic cloves  - 1/2 cup
Finely chopped coriander leaves - 1 /2 cup
Red chilly powder - 1 tsp
Carom seeds -  1/4 tsp
Onion seeds  -  1/4 tsp
Clarified butter  -  4 tbsp

Sesame seeds - 1 tbsp

Chopped green chilly - 2
Salt  -  to taste

METHOD
Take a mixing bowl combine wheat flour, ,salt and mix well.
With the help of water make a soft dough.
Divide the dough into eight parts.
Roll out dough into thin chapati spread clarified butter, sesame seeds,carom seeds, onion  seeds, garlic, coriander leaves, green chilly,salt and red chilly powder on it.
Now dust the dry flour in it and make fleets.
Roll it in a circle like swiss roll and now dust the dry flour and roll out paratha.
On a heated pan make paratha applying clarified butter on both the sides.
Pack hot in a tifin with subji.