KHOBA ROTI RAJASTHANI RECIPE

Prep Time  : 15 mins
Cooking Time  : 35 mins
Serve  : 2

INGREDIENTS
Wheat flour  -  1 cup
Clarified butter  -  4 tbsp
Salt  -  to taste
Water  -  as required

METHOD
Take a large bowl add wheat flour,salt ,2 tbsp clarified butter and water and mix well.
Make a stiff dough.
Cover this dough with muslin cloth and keep aside for 15 mins.
Make a ball with the dough.
Roll a thick roti.
Spread the clarified butter on one side of the roti and place on the pan.
Flip after 30 seconds and start pinching with the tweezer.
Once it is lightly cooked from one side flip it and cook in a direct heat.
Grease clarified butter and serve hot.

MAKHANA KABAB/LOTUS SEEDS KABAB

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

INGREDIENTS
Cottage cheese/paneer  -  100 gms
Makhana /lotus seeds  -  50 gms
Ginger paste  -  1/2 tsp
Green chilly paste  -  1/4 tsp
Cumin seeds powder  -  1/2 tsp
Black pepper powder  -  1/4 tsp
Garam masala - 1/2 tsp
Sendha salt  -  to taste
Clarified butter  -  4 tbsp

METHOD
Heat one tbsp clarified butter in a pan.
Add lotus seeds/makhana and fry till brown.
Once cooled, add in the blender and make a powder.
Grate the cottage cheese/paneer.
Take a large bowl and add all the above listed ingredients  except clarified butter.
Shape each ball to flat patties of medium thickness.
Heat clarified butter in a pan.
Place the makhana kabab and cook till golden brown in color.
Flipping once in between.
Always cook in medium flame.
Drain in paper napkin.
Serve hot with tea.

KOPRA CHICKEN / COCONUT CHICKEN

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

INGREDIENTS
Chicken pieces  -  500 gms
Coconut milk  -  1 cup
Poppy seeds  -  2 tbsp
Ginger garlic paste  -  1 tbsp
Sliced onion  -  2
Lemon juice  -  1 tbsp
Cinnamon powder  - 1/4 tsp
Green chilly  -  2
Curd  -  2 tbsp
Coriander powder  -   1 tbsp
 Red chilly powder  -  1 tsp
Turmeric powder  -   1/2 tsp
Star anise  -   1
Cloves  -  2 - 4
Black pepper  -  2 - 4
Salt  -  to taste
Oil  -  4 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Wash and marinate chicken with curd,lemon juice,ginger garlic paste,red chilly powder,coriander powder,turmeric powder and salt.
Keep aside for an hour.
Heat oil in a pan.
Add cinnamon,star anise,cloves,black pepper to crackle.
Add chopped onion and saute till transparent.
Add marinated chicken and fry in a low flame.
Make a paste of coconut milk and poppy seeds and add in the chicken.
Add green chilly and half cup of water.
Cover it and cook in alow flame till chicken pieces done or at least 10 mins.
Garnish with coriander leaves and serve hot.

ARBI PURI/TARO ROOT PURI

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

INGREDIENTS
Wheat flour   -   1 cup
Boiled n grated arbi/taro root   -  1/4 cup
Red chilly powder  -  1/4 tsp
Carom seeds  -   a pinch
Onion seeds  - a pinch
Salt  -  to taste
Oil  -  2 tbsp
Finely chopped coriander leaves   -   1 tbsp
Oil  -  for frying

METHOD
Take a large bowl add wheat flour,boiled n mashed arbi/taro roots,carom seeds,onion seeds,red chilly powder,salt and 2 tbsp oil.
Make a soft dough with the help of water.
Keep aside for 30 mins.
Divide the dough into balls.
Take a small ball grease with oil and roll it thin puri.
Heat enough oil in a pan.
Deep fry arbi puri in hot oil until golden brown.
Serve hot.

RASGULLA SURPRISE

Prep Time  : 10 mins
Cooking Time  : 30 mins
Serve  : 2

INGREDIENTS
Rasgulla  -  piece
Full cream milk  -  5 cup
Corn flour  -  1 tsp
Sugar  -  4 tbsp
Corn flour  -  1 tbsp
Cardamom powder  -  1/4 tsp
Crushed cashew nuts  -   1 tbsp
Saffron  - few strands

METHOD
Boil milk in a heavy bottom vessel.
Once boiled, keep in the low flame.
Cook well till it gets thick.
Corn flour and saffron mix in the half cup of cold milk and add in the thick milk.
Add sugar and cardamom powder and mix well.
Cut the rasgulla into two pieces.
Place the rasgulla in the bowl and add thick milk..
Garnish with crushed cashew nuts.
Keep in the fridge for an hour and serve chill.

COTTAGE CHEESE/PANEER IN WHITE SAUCE

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

INGREDIENTS
Cottage cheese/paneer  -  100 gms
Onion paste  -  1 onion
Ginger garlic paste  -  1 tsp
White pepper   -  1/4 tsp
Milk  -  1 cup
Fresh cream  -  1 tbsp
Corn flour  -  1 tbsp
Butter  -   50 gms
Salt  -  to taste
Cashew nut paste  -  5 - 6 cashew
Almond paste  -  5 - 6 almond

METHOD
Cottage cheese/ paneer cut in cubes.
Heat butter in the pan
Add onion paste and ginger garlic paste and stir fry till transparent not change the color.
Add cashew nut,almond paste and fresh cream and mix well.
Corn flour mix in the one cup of milk and add in the pan
When it boiled add cottage cheese/paneer cubes,salt and white pepper.
Cook for 3 - 4 mins
Serve hot with naan.
,

CASHEW NUT AND MOTI PULAO

Prep Time  : 20 mins
Cooking Time  : 35 mins
Serve  : 4

INGREDIENTS
Basmati rice   -  1 cup
Cashew nut  -  15 piece
Cottage cheese/paneer  -  50 gms
Bay leaf  -  1
Sliced onion  -  1
Ginger garlic paste  -  1 tsp
Green chilly  -  2
Cumin seeds  -  1/4 tsp
Garam masala/hot spices  -  1 tsp
Clarified butter  -  4 tbsp
Salt   -  to taste
Corn flour   - 1 tsp
Green cardamom  -  1 - 2
Cinnamon  -  1 inch stick

METHOD
Soak basmati rice for half an hour.
Grate the cottage cheese and add salt,hot spices and corn flour and make a small balls.
Heat clarified butter in a pan,'
Place cottage cheese ball and deep fry till brown and crispy and keep aside.
Also deep fry the cashew nuts and strain it.
Again heat clarified butter in a same pan.
Add cumin seeds,green cardamom ,bay leaf,cinnamon to crackle.
Add sliced onion and fry till transparent.
Add ginger garlic paste and green chilly and saute for 1 - 2 mins.
Add salt and soaked rice and mix well.
Add two cup of water and some fried cashew nuts.
Cover it and cook in a high flame.
When it boils simmer the flame and cook for five mins.
Garnish with fried cashew nuts and fried cottage cheese balls.

KAJU BADAM KULFI/CASHEW NUT ALMOND KULFI

Prep Time  :  4 - 5 hours
Cooking Time  :  30 mins
Serve  : 4

INGREDIENTS
Full cream milk  -  5 cup
Milk powder  -  1/2 cup
Sugar  -  4 tbsp
Cashew nut powder  -   2 tbsp
Almond powder   -  2 tbsp

METHOD
Boil milk in a heavy bottom vessel.
Stir occassionaly
Cook well till it gets thick.
Add sugar ,milk powder,cashew nut powder and almond powder and mix well.
Once cooled,churn the mixture in the blender.
Pour the mixture in the air tight container.
Keep in the freezer for 4 - 5 hours
Garnish with crushed cashew nuts and almonds.

VEGGIE PIZZA PUFF

Prep Time  :  25 mins
Cooking Time  :  35 mins
Serve  :  4

INGREDIENTS
All purpose flour  -  2 cup
Baking powder  -  1/2 tsp
Salt  -  to taste
Oil  -  4 tbsp
For stuffing
Finely chopped onion    -  2 tbsp
Finely chopped french beans  -  2 tbsp
Finely chopped capsicum  -  2 tbsp
Grated carrot  -  2 tbsp
Grated processed cheese  -  1/2 cup
Pizza sauce   -  1 tbsp
Black pepper powder  -  1/4 tsp
Chilly flakes  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Take a large bowl add all purpose flour,baking powder,salt and 4 tbsp oil and mix well.
Make a crumble like texture.
Knead a stiff dough with the help of water.
Cover this dough with muslin cloth and keep aside for 30 mins.
Now heat oil in a pan.
Add onion and stir fry for one mins.
Add all veggies and saute till crunchy.
Add salt,black pepper powder,chilly flakes,pizza sauce and grated cheese and mix well.
Keep in the fridge for 15 mins.
Now stuffing is ready.
Divide the dough into four equal size balls and roll it like chapati.
Cut into a square shape.
Now cut into four square.
Place one tbsp  veggies into two square.
And cover with other two square pieces.
Seal the edges.
Press the edges with fork.
Keep in the fridge for an hour.
Heat enough oil in a pan.
Place the pizza puff lower the heat and fry till light brown and crispy.
Drain and serve hot.

ALOO PARWAL KI SUBJI/POTATO AND POINTED GOURD SUBJI

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

INGREDIENTS'
Boiled potatoes  -  4 - 5middle size
Parwal/pointed gourd  -  4 - 5
Chopped onion  -  2 middle size
Ginger  -  1 inch stick
Garlic cloves  -  3 - 4
Cinnamon  -  1 inch stick
Cloves  -  2 - 3
Whole black pepper  -  2 - 3
Cumin seeds  -  1 tsp
Turmeric powder   -  1/2 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Garam masala powder  -  1 tsp
Chopped coriander leaves  -  1 tbsp
Salt  -  to taste
Oil  -  4 tbsp

METHOD
Blend one chopped onion,garlic cloves,ginger,cinnamon,cloves,whole black pepper and 1/2 tsp cumin seeds to make a fine paste.
Wash and chop parwal/pointed gourd and cut into two pieces.
Also cut boiled potato into two pieces.
Heat oil in a pan.
Add pointed gourd/parwal  and stir fry till brown. and strain it.
Add boiled potatoes and saute till dark brown and strain it.
Again heat oil in a same pan.
Add cumin seeds to crackle.
Add one chopped onion and saute till brown.
Add onion and all spices paste and saute for 4 - 5 mins.
Add red chilly powder,coriander powder,turmeric powder and 2 tbsp water and mix well.
Stir well till oil starts separating.
Add boiled  and fried potato and fried parwal/pointed gourd and mix well.
Add one cup of water and cover it for five mins.
Add garam masala and salt and mix well.
Garnish with coriander leaves .
Serve hot with rice   or chapatis.

MURGH SHAHI BIRYANI

Prep Time  : 15 mins
Cooking Time  : 45 mins
Serve  : 2

INGREDIENTS
Chicken pieces  -  250 gms
Half boiled basmati rice  -  250 gms
Mawa / whole dried milk  -  50 gms
Kesar / saffron  -  few strand
Sliced onion  -  2 medium size
Cashew nuts  -  1 tbsp
Almond  -  1 tbsp
Cardamom   -   4
Bay leaf   -  1 - 2
Cloves  -  2 - 3
Whole black pepper  -   8 - 10
Salt  -  to taste
Clarified butter   -   4 tbsp
Boiled eggs   -  2

METHOD
Heat clarified butter in a pan.
Add cashew nuts and almonds fry and strain it.
Add cardamom,cloves,whole black pepper and bay leaf.
Add onion slices and saute till transparent.
Add chicken pieces and stir fry for 5 - 6 mins.
Add salt and one cup of water.
When it boils add mawa/whole dried milk and mix well.
Add half done boiled boiled rice and mix well.
Soak the saffron in 1/2 cup of milk and mix in the rice.
Cover it and cook for 5 - 7 mins in a slow flame.
Garnish with boiled egg and fried almonds and cashew nuts.
Serve hot.

BESAN MASALA ROTI

Prep Time  :  15 mins
Cooking Time  : 30 mins
Serve  : 4

INGREDIENTS
Gram flour/besan   -  2 cup
Wheat flour  -  1 cup
Oil  -  4 tbsp
Curd  -  2 tbsp
Salt  -  to taste
Red chilly powder  -  1/2 tsp
Coriander powder  -  1/2 tsp
Kasuri methi  -   1 tsp
Asafoetida/hing  -  a pinch
Water  -  as required

METHOD
Take a large bowl add gram flour,wheat flour,one tbsp oil,salt,red chilly powder,coriander powder,kasuri methi,asafoetida and salt and mix well.
Use minimum water to make a dough
Cover with muslin cloth.
Keep aside for 30 mins.
Divide the dough into equal size ball.
Roll out paratha.
Place the paratha over the hot tawa,as soon as look like brown.
Flip over and cook on the other side till brown.
Grease the oil and serve hot.