MAGGI SPRING ROLL

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

INGREDIENTS
Maggi masala flavour  -  1 pkt
Rice flour  - 1 bowl
All purpose flour  -  1/2 bowl
Suji  -  2 tbsp
Salt  - to taste
Water - 3 cup
Orange food color  -  a pinch
Finely chopped capsicum  - 2 tbsp
Finely chopped carrot  - 2 tbsp
Finely chopped spring onion  - 2 tbsp
Finely chopped garlic  - 1 tsp
Oil  - 2 tbsp

METHOD
Take a bowl add rice flour,all purpose flour,suji,salt and water to make a batter.
Keep aside for 30 mins
Cook packet of masala maggi with spring onion,garlic,capsicum and carrot.
Take half of batter and mix a pinch of orange food color
Heat pan and grease the oil ,make a dot of orange food color batter
Now Add white batter and cover the pan for two to three mins in a medium flame.
Flip it and drizzle some oil.
Add masala maggi stuffing in the spring roll and fold from both the sides
Turn off the flame.serve hot.

GOBI KI KHEER/CAULIFLOWER KHEER

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

INGREDIENTS
Grated gobi/cauliflower  -  1 cup
Milk  -  5 cup
Sugar  - 4 tbsp
Crushed cashew nuts  -  1 tbsp
Raisins  - 1 tbsp
Cardamom powder  -  1/4 tsp
Clarified butter  - 2 tbsp

METHOD
Heat clarified butter in a pan.add grated gobi/cauliflower and saute for 2 - 3 mins
Boil milk in a heavy bottom vessel
Once boiled keep it in a low flame,and add grated and fried cauliflower into the milk and simmer it.
Cook well until thick
Add sugar and cardamom powder
Now gobi kheer is ready to serve
Garnish with cashew nuts and raisins
Serve chilled

BREAD CIGAR

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 10

INGREDIENTS
Grated paneer  - 1 cup
Grated cheese  -  1 cup
Bread  -  10 slice
Finely chopped green chilly - 2
Finely chopped capsicum  -  1
Finely chopped coriander leaves  - 1 tbsp
Salt - to taste
All purpose flour  - 1/2 cup
Oil - for frying

METHOD
Take a large bowl mix paneer,cheese,green chilly,capsicum,green coriander leaves and salt to make a dough.
Now stuffing is ready
Press the bread with rolling pin
Take a bowl add all purpose flour and half cup of water to make a thick paste
Take a bread spread the all purpose flour  paste.
Now add paneer stuffing on the middle of the bread and fold from both the sides.
Repeat the same process rest of  the bread.
Keep in the fridge for 15 mins.
Now heat oil in a pan
Place the  bread cigar on medium flame.
  Deep fry in hot oil until golden in color.
Flipping once in between.
.Cook in medium flame.
Drain extra oil in paper napkin.
 Serve hot with sauce or green chutney

PALAK VADA/SPINACH VADA

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

INGREDIENTS
Chana dal      -1 cup
Chopped spinach leaves - 1 cup
Green chillies   -2-3
Cumin seeds    - a pinch
Salt                 - to taste
Ginger stick     - 1 inch
Kashuri methi  - 1 tsp
Coriander powder - 1/2 tsp
Red chilly powder - 1/4 tsp
Oil - for frying

METHOD
      Soak chana dal for 3-4 hours,then drain water from it completely, add ginger and grind coarsely so that it is coarse.
 Mix chopped spinach leaves, coriander powder, green chilies,kasuri methi,red chilly powder salt and cumin seeds.
 Heat enough oil in Pan
.Make the batter in ball shape of medium thickness.
  Deep fry in hot oil until golden in color.
Flipping once in between.
.Cook in medium flame.
Drain extra oil in paper napkin.
 Serve hot with tea

ALOO MATAR PARATHA/POTATO AND PEAS PARATHA

Prep Time :30 mins
Cooking Time : 15 mins
Serve : 3

INGREDIENTS
Wheat flour  - 1 cup
Finely chopped tomato - 1
Finely chopped onion  -  1
Finely chopped green chilly  -  2
Ginger garlic paste  -  1 tsp
Boiled matar  -  1 cup
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
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 tomato and ginger garlic paste and saute for one mins.
Add all spices and mix well.
Add boiled peas and saute for two to three mins.
Now add boiled and mashed potato and salt and mix well
Turn off the flame.
Now stuffing is ready
Take a dough roll thin chapati
Heat a pan cook chapati on both the sides and spread the potato peas filling on the chapati and cover with another chapati.
Apply butter on both the sides and cook on a medium flame
Cut into four pieces and serve hot.