GOBI MALAI CURRY

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

INGREDIENTS
Cauliflower florets  -  1 cup
Onion paste  -  2 tbsp
Ginger garlic paste  -  1 tsp
Tomato puree  -  2 tbsp
Green chilly paste  -  1 tsp
Cumin seeds powder  - 1
Coriander powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Coconut milk  -  1 cup
Cumin seeds   -  1/2 tsp
Salt  -  to taste
Oil  -  2 tbsp
Coriander leaves   -  1 tbsp

METHOD
Wash the cauliflower florets with luke warm water.
Heat oil in a pan.
Add cauliflower florets and fry till pink and strain it.
Again heat oil in the same pan.
Add cumin seeds to crackle.
Add onion paste and saute for two mins.
Add ginger garlic paste,turmeric powder,green chilly paste,cumin powder,coriander powder and saute for five mins.
Add tomato puree and cook  for three mins.
Add cauliflower florets and coconut milk and mix well.
Cover the pan and cook in a low flame.
Stir occassionaly and take off the pan
Garnish with coriander leaves and serve hot.

PALAK AUR SARSO KA SAAG/SPINACH AND MUSTARD LEAVES

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

INGREDIENTS
Wash and chop mustard leaves  -  1 kg
Wash and chop spinach leaves   -  300 gms
Maize flour/makki ka atta  -  2 tbsp
Butter  -  150 gms
Ginger  - 1 inch stick
Water  -  6 cup
Red chilly powder  - 1 tsp
Deseeded green chilly  -  4 cut into slit
Salt  -  to taste

METHOD
Heat mustard leaves and spinach leaves in a pan.
Add green chilly.salt,ginger and six cup of water
Cook in a low flame for 45 - 50 mins.
Stir occassionaly,when water  absorb  it to turn off the flame.
Once cooled, to blend in the blender.
Heat butter in a pan.
Add makka flour and red chilly powder and cook for one mins.
Add saag puree and butter and cook for one to two mins.
Garnish with grated ginger and butter.
Serve with makke ka paratha.

MINI UTTAPAM

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

INGREDIENTS
Semolina/rava  - 1 cup
All purpose flour  -  2 tbsp
Gram flour  -  2 tbsp
Chopped capsicum  -  1 cup
Chopped carrot  -  1 cup
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Heat oil in a pan.
Add capsicum and carrot saute one to two mins. till crunchy
Take a bowl add rava,all purpose flour,gram flour and salt to make a thick batter.
Rest for 15 mins.
Heat non stick pan.
Add one tbsp oil and rub it with tissu paper.
Pour a small spoon of batter on it.
Lower the heat but some oil over uttapam.
Add capsicum and carrot on it.
Flip when done on one side.
Serve hot with coconut chutney.

GREEN GARLIC SOUP

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

INGREDIENTS
Chopped green garlic  -  1 cup
Chopped carrot  -  2 tbsp
Chopped french beans  -  2 tbsp
Chopped cabbage  -  2 tbsp
Water  -  2 cup
Black pepper powder  -  1/4 tsp
Salt  -  to taste
Butter  -  1 tbsp

METHOD
Heat butter in a pressure cooker.
Add chopped green garlic,carrot,french beans and cabbage and saute for 2 - 3 mins.
Add two cup of water and corn flour mix in the cold water and add in the soup.
Also add black pepper powder and salt and pressure cook for five mins.
Once cooled,blend to make a smooth paste.
Serve hot.

BATHUA MISSI ROTI

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

INGREDIENTS
Wheat flour   -  1 cup
Gram flour  -  1 cup
Boiled bathua leaves  -  1 cup
Red chilly powder  -  1/4 tsp
Turmeric powder  -  1/4 tsp
Green chilly  -  1
Salt  -  to taste
Oil /butter  -  4 tbsp
Roasted cumin seeds powder  -  1/2 tsp
Chopped coriander leaves  -  1 tbsp

METHOD
Take a bowl combine all above listed ingredients and one tbsp oil and mix well.
Add little amount of water at a time and knead into a soft dough.
Keep aside for 15 mins.
Take some dough make into big bowl and roll out into roti size.
Place the roti over the hot pan as soon as looks like brown.
Flip over and cook on the other side till brown.
Applying oil/butter on both the sides.
Take off the pan and serve hot.

RICE PUDDING IN VERMICILLI BASKET

Prep Time :25 mins
Cooking Time : 50 mins
Serve  : 4

INGREDIENTS
Full cream milk  -  1 liter
Vermicilli   -    1 cup
Condensed milk  -  1/2 tin
Gobindbhog rice  -  1/4 cup
Sugar  -  4 tbsp
Cardamom powder  -  1/4 tsp
Raisins  -  1 tbsp
Crushed cashew nuts  -  1 tbsp
Strawberry  -  1
Clarified butter  -  2 tbsp

METHOD
Heat butter in a pan.
Add vermicilli and fry until dark brown.
Add condensed milk in the vermicilli and mix well.
Add vermicill in the bowl to shape like bowl and keep in the freezer for 4 - 5 hours.
Boil milk in a heavy bottom vessel.
Once boiled add the gobindbhog rice and keep in the low flame.
Stir occassionaly till thick.
Add sugar, cardamom powder and dry nuts and mix well.
Now rice pudding is ready
After 4 - 5 hours vermicilli basket is ready.
Place the rice pudding in the vermicilli basket
Garnish with strawberry and serve

FRUIT CREAM

Prep Time : 15 mins
Total Time : 15 mins
Serve : 4

INGREDIENTS
Fresh cream   -  2 cup
Sugar powder  -  2 tbsp
Lemon juice  -  1 tsp
Sliced ripe banana  -  2 tbsp
Diced strawberry  -  2 tbsp
Diced papaya  -  2 tbsp
Grapes cut in half  -  2 tbsp
Raisins  -  1 tbsp

METHOD
Wash all fruits and chop it.
Sliced the banana and add lemon juice.
Take a bowl and combine all fruits.
Whisk the fresh cream add sugar powder and mix well.
Add all fruits and raisins.
Garnish with strawberry and keep it in the fridge.
Allow it to cool completely.
Yummy fruit cream is ready to serve.

CHOCOLATE SANDESH

Prep Time : 10 mins
Cooking Time : 15 mins
Serve  : 4

INGREDIENTS
Full cream milk  - 2 liter
Lemon juice - 2 tbsp
Chocolate  -  1 cup
Cocoa powder  -  1 tbsp
Butter  -  2 tbsp
Sugar  -  4 tbsp
Almonds  -  2 tbsp

METHOD
Boil milk in a heavy bottom vessel
Once boiled switch off the flame and add lemon juice and cover it
Curdled the milk and we get soft paneer.
Strain in a muslin cloth and wash in a fresh water for two to three times.
Heat butter in a pan.
Add sugar,cocoa powder and paneer and saute for 4 - 5 mins till thick.
Add grated chocolate and mix well.
Once cooled to make a shape of sandesh.
Garnish with almonds.
Keep in the freeze for an hour and serve.

JAGGERY PARATHA

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

INGREDIENTS
Wheat flour  -  2 cup
Crushed almonds  -  1 tbsp
Crushed cashew nuts  -  1 tbsp
Raisins  - 1 tbsp
Grated jaggery  -  1/2 cup
Salt  -  to taste
Oil  -  4 tbsp
Milk  -  1/2 cup

METHOD
Take a large bowl add wheat flour ,salt and one tbsp oil and mix well.
Make a soft dough with the help of milk
Keep aside for 15 mins.
Take a bowl add grated jaggery,crushed almonds,cashew nuts and raisins and mix well.
Now stuffing is ready.
Divide the dough into equal parts.
Stuff the filling in the dough and roll into balls.
Flatten the ball into thick round paratha
Grease the pan with little oil and heat on a medium flame.
Serve the garma garam paratha with pickles.

TRICOLOR MATHRI

Prep Time : 45 mins
Cooking Time :25 mins
Serve : 4

INGREDIENTS
All purpose flour  -  1 .5 cup
Blanched spinach  -  1/2 cup
Carrot  -  1
Beetroot  -  1 small size
Salt  -  to taste
Oil  -  3 tbsp
Oil   -  for frying

METHOD
Grind carrot to make a smooth paste.
Grind beetroot to make a smooth paste.
Also grind spinach to make a smooth paste.
Take half cup of all purpose flour,salt,one tbsp oil and carrot paste to make a dough.
Take half cup of all purpose flour,salt one tbsp oil and beetroot paste to make a dough.
Take half cup of all purpose flour,salt,one tbsp oil and spinach paste to make a dough.
Now we have three color dough.
Keep aside for 15 mins.
Divide the dough into balls.
Firstly we roll the beetroot dough
We brush the oil and sprinkle some flour over the chapati
Now we roll the carrot dough and place over the betroot  chapati and brush some oil and sprinkle some flour.
Now we roll the spinach dough and place over the carrot chapati and brush some oil and sprinkle some flour.
Roll it and cut into small pieces.
Heat enough oil in a pan.
Add the tricolor mathri,lower the  heat and fry till light brown.
Drain in paper napkin.
Serve hot with tea.