KHATTA MEETHA KARELA

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Karela  -  500 gms
Thinly sliced onion   - 150 gms
Finely chopped green chilly  -  2
Salt  -  to taste
Sugar  -  4 tbsp
Tamarind water  -  2 tbsp
Garam masala powder  - 1/2 tsp
Subji masala powder  -  1/2 tsp
Oil  -  4 tbsp

METHOD
Wash and chop the karela into round shape.
Dip in the salt water for an hour.
Heat oil in a pan.
Add sliced onion and green chilly and saute till golden brown.
Add all spices,sugar and tamarind water and mix well.
Add karela pieces ,cover it and cook in a slow flame for ten mins.
Serve hot with parathaa or puri

MANGO YOGURT POPSICLES

Prep Time : 25 mins
Total Time : 5 hours
Serve : 4

INGREDIENTS
Fresh mango pulp  -  1 cup
Thick yogurt   -  1 cup
Sugar  -  2 tbsp
Vanilla extract  - 1/2 tsp

METHOD
Take a bowl add fresh mango pulp and 2 tbsp sugar and mix well
In another bowl add thick yogurt,vanilla extract and two tbsp sugar and mix well.
Take a plastic glass and fill with 2 tbsp mango puree,now add 2 tbsp of thick yogurt.
Lastly we fill with 2 tbsp mango puree.
Insert stick,put in the freezer for 4 - 5 hours.

MIXED FRUIT ICE CREAM

Prep Time : 30 mins
Total Time : 30 mins
Serve : 2

INGREDIENTS
Sliced mixed fruits
(mango,apple,blue berry)     -   1 cup
Sugar syrup   - 2 tsp
Vanilla ice cream  -  1 scoop
Mixed dry fruits   -  1 tbsp

METHOD
Take a mixing bowl add mixed dry fruits,chopped fruits and sugar syrup and mix well.
Add one scoop of vanilla ice cream into the glass.
Now add mixed fruits and dry fruits.
Serve chilled.

SATTU NUTS TIKIYA

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 8

INGREDIENTS
Sattu  -  1 cup
Grated jaggery -  1/4 cup
Fig and date  -  4 - 4
Cardamom powder  - 1/4 tsp
Crushed almonds  -  1 tbsp
Clarified butter  -  1 tbsp

METHOD
Heat clarified butter in a pan,add sattu and roast one mins in a medium flame.
Heat a pan with jaggery and 1/3 cup of water and cook till thick
Chop the fig and date and add in the jaggery pan and cook in a slow flame for 3 - 4 mins.
Add roasted sattu and cardamom powder and mix well.
Turn off the flame.
Once cooled,make a shape and garnish with crushed almonds.

SEV TAMATOR KI SUBJI

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

INGREDIENTS
Ratlam sev   -  1 cup
Chopped onion  -  1
Ginger garlic paste  -  1 tbsp
Chopped tomato  -  1
Coriander powder  -  1 tsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Salt  -  to taste
Cumin seeds  -  1/4 tsp
Oil  -  2 tbsp
Coriander leaves  -  1 tbsp
Chopped green chilly  -  1
Asafoetida  -  a pinch
Rai/black mustard seeds  -  a pinch
Sugar   -  1/2 tsp

METHOD
.
Heat oil in a pan,add asafoetida,cumin seeds,rai,green chilly and onion and saute till golden brown
Add red chilly powder,coriander powder,turmeric powder,tomato,salt and sugar and cook for two to three mins.
Add coriander leaves and mix well.
Add one cup of water and bring to boil,once boiled add ratlam sev and turn off the flame
Garnish with coriander leaves and serve with fulka

CREAMY CHICKEN

Prep Time : 20 mins
Cooking Time : 50 mins
Serve : 4

INGREDIENTS
Chicken  -  1 kg
Water  -  1 kg
Cinnamon  -  1 inch stick
Cloves  -  4
Black cardamom  -  2
Black pepper  -  8
For paste
Black pepper  -  1/3 tsp
Green cardamom  -   5
Cloves  -  4
Cinnamon  -  1 inch stick
Other ingredients
Oil   -  3 tbsp
Ginger garlic paste  -  2 tbsp
Coriander powder  -  1 tsp
Cumin seeds powder  -  1
Salt  -  to taste
Kasuri methi  -  2 tsp
Coriander leaves  -  1 tbsp
Cashew nut paste  -  1 tsp
Garam masala  -  1 tsp
Fresh cream  -  2 tbsp
Black pepper  -  1 tsp
Green cardamom  -  5

METHOD
Boil chicken with one liter of water along with black cardamom,cloves,black pepper.
Dry roast the all whole garam masala to make a powder
Heat oil in a pan,add ginger,garlic paste,coriander powder,cumin seeds powder and salt and cook in a
medium flame.
Add kasuri methi and little water and mix well.
Add coriander leaves and cashew nuts paste and mix well.
Now add the boiled chicken water in the pan and also add the chicken and the cream and cook  20 mins in a medium flame
Garnish with black pepper powder,cardamom powder and coriander leaves.

ANARSE KI GOLI

Prep Time : 3 days
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Basmati rice  -  one and half cup
Sugar   -  1/2 cup
Clarified butter  -  2 tbsp
Milk  -  2 tbsp
Sesame seeds  -  2 tbsp
Oil  -  for frying

METHOD
Wash and soak the rice for three days.
After 12 hours change the water.
Rinse the soaked rice and allow to dry in a kitchen towel for two to three hours.
Grind to a coarse powder.
Also grind the sugar to make a powder.
Take a bowl add rice powder,sugar powder and two spoon clarified butter and mix well.
To make a dough with the help of two spoon milk.
Allow to rest for nine to ten hours.
Divide the dough into lemon size balls.
Coat each ball with sesame seeds.
Deep fry in a medium heat until brown and crispy.

AMRITSARI POTATO TAWA KULCHA

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

INGREDIENTS
All purpose flour  -  1.5 cup
Baking powder  - 1/2 tsp
Milk  -  2 tbsp
Curd  -  2 tbsp
Salt  -  to taste
Sugar  -  1/2 tsp
Butter  -  1 cube
Clarified butter  -  1tbsp
For stuffing
Boiled n mashed potato  -  1/2 bowl
Finely chopped onion  -  2 tbsp
Finely chopped green chilly  -  1
Ginger paste  -  1/2 tsp
Finely chopped coriander leaves  -  1 tbsp
Chilly flax  -  1/2 tsp
Salt  -  to taste

METHOD
In a kneading bowl mix together all purpose flour,salt,sugar,clarified butter,milk,curd and baking powder.
Make a soft dough,keep aside for an hour.
After an hour knead it again.
Take some dough and make medium size balls.
Take a bowl add all listed ingredients of stuffing and mix well.
Now stuffing is ready.
Stuff the filling in the dough and roll into balls.
Then roll out the kulcha,sprinkle some coriander leaves and roll out.
Heat the tawa,sprinkle some water on the other side of the naan in order to stick it to the tawa and cook it for a mins on a high flame till it gets golden brown.
Apply some butter over the hot naan and serve hot.