ROSE SHAPED MATHRI

Prep Time : 20 mins
Cooking Time : 30 mins
Serve : 8

INGREDIENTS
All purpose flour  -   1 cup
Semolina  -  2 tbsp
Carrot paste  - 1/2 cup
Salt  -  to taste
Clarified butter  -  2 tbsp
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Oil  -  for frying

METHOD
Take a large bowl combine together all above listed ingredients
The texture should be crumbly.
Make a stiff dough with the help of little water.
Keep aside for 15 mins.
Now roll the dough into thin chapati.
Cut into a circle with cookie cutter or cap of the bottle.
Now place five circle one by one and fold it and cut in the middle.
Heat enough oil in a pan add rose shaped mathri and deep fry till they become  crispy.
Serve hot with tea.

SPINACH PARATHA WITH GREEN GRAM SUBJI

Prep Time : 25 mins
Cooking Time : 45 mins
Serve : 2

INGREDIENTS
For spinach paratha
Chopped spinach  -  250 gms
Wheat flour  -  1 cup
Grated ginger  -  1 inch stick
Chopped green chilly  -  1/4 tsp
Curd  -  2 tsp
Carom seeds  - a pinch
Cumin seeds  -  a pinch
Salt  -  to taste
Oil  -  4 tbsp
For green gram subji
Green gram/hara chana   -  1 bowl
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Tomato puree  -  2 tbsp
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Coriander powder  -  1 tsp
Chopped green chilly  -  1
Cumin seeds  -  1/4 tsp
Whole garam masala  -  1/2 tsp
Salt  -  to taste
Cream  -  1 tbsp
Chopped coriander leaves  -  1 tbsp
Oil  -  2 tbsp


METHOD
For spinach paratha
Wash and chop spinach. and blanch it
In a kneading bowl,mix wheat flour,spinach,curd,carom seeds and salt.
Make a soft dough with the help of little water.
Keep aside for 15 mins.
On a heated pan,make parathas applying oil both the sides
Once both the sides are cooked and golden brown in color.
Serve hot with green gram subji
For green gram subji
Heat oil in a pan.
Add whole garam masala and cumin seeds to crackle.
Add onion and saute for 1 to 2 mins.
Add ginger garlic paste,turmeric paste,red chilly powder,coriander powder and tomato puree and saute till oil leaves the pan.
Add green gram and mix well.
Add cream and half cup of water and cover it..
Cook in a low flame for 7 - 8 mins.
Garnish with coriander leaves.
Serve with spinach paratha

CAULIFLOWER SOUP

Prep Time : 10 mins
Cooking Time : 20 mins
Serve : 2

INGREDIENTS
Cauliflower florets  - 100 gms
Carrot - 1
Milk - 350ml
Garlic cloves - 2
Ginger - 1 inch stick
Cinnamon - 1 inch stick
Black pepper  - 1/8 tsp
Cloves - 2
Star anise - 1
Green chilly paste  - 1/4 tsp
Salt - to taste
Butter - 1 tbsp

METHOD
Boil the  cauliflower and carrot and mash it.
Heat butter in a pan add cinnamon,cloves,ginger,garlic,black pepper and star anise.
Add cauliflower and carrot paste,green chilly and salt and mix well.
Now add milk and bring to boil
Once boiled turn off the flame.
Serve hot.

GONDH AND WHEAT FLOUR HALWA

Prep Time : 10 mins
Cooking Time :
Serve : 2

INGREDIENTS
Wheat flour  -   1 cup
Clarified butter  - 1/2 cup
Gud/jaggery  - 3/4 cup
Gondh - 1/2 cup
Almond - 1 tbsp
Cashew nuts - 1 tbsp
Cardamom powder - 1/4 tsp
Dry ginger powder  - 1 tsp

METHOD
Heat clarified butter in a pan and deep fry the gondh and keep aside.
Again heat clarified butter in the same pan.
Add wheat flour and roast on medium heat until light brown in color and give out the fragrance.
After stirring 10 - 15 mins add jaggery and mix well
Add gondh,cardamom powder and dry ginger powder and mix well.Turn off the flame.
Garnish with dry fruits and serve

RASGULLA SHRIKHAND

Prep Time : 25 mins
Total Time : 10 mins
Serve : 6

INGREDIENTS
Rasgulla  - 10
Hung curd  - 1 cup
Sugar  - 2 tbsp
Fresh cream  - 2 tbsp
Cardamom powder  - 1/4 tsp
Crushed almonds - 1 tbsp

METHOD
Place the hung curd,fresh cream,sugar and cardamom powder in the blender and blend to make smooth,
Add rasgulla and garnish with almonds
Serve chilled.

CHICKEN CURRY

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

INGREDIENTS
Chicken  -  500 gms
Onion chopped   -  2 onion
Ginger garlic paste   - 2 tbsp
Bay leaf   - 1 - 2
Green cardamom  -   4
Black cardamom   -  1
Red chilly powder   - 1 tsp
Coriander powder     -  1 tsp
Turmeric powder       - 1/2 tsp
Whole black pepper   - 2 - 3
Cloves      - 2 - 3
Cinnamon  -   1 inch stick
Mace   - 1 piece
Curd   - 1/2 cup
Salt    - to taste
Grated tomatoes   -  2
Clarified butter / ghee    -  4 tbsp

METHOD
Marinate chicken with curd and salt.
Keep in the fridge for half an hour.
Heat clarified butter / ghee in a pan
Add bay leaf,whole black pepper,green cardamom,black cardamom,cloves,cinnamon and mace to crackle.
Add onion  and fry till light brown.
Add ginger,garlic paste,coriander powder,red chilly powder ,turmeric powder,salt and half cup of water and saute for 2 - 3 mins.
Add grated tomatoes and mix well.
Cover it and cook for five mins.
Add marinated chicken and saute for 8 - 10 mins in full heat.
Add 1 - 2 cup of water and cook cover for 10 - 15 mins. in medium heat.
Add garam masala powder and mix well.
Serve hot with chapatis.

ORANGE CUPCAKES

Prep Time : 10 mins
Cooking Time : 2 mins
Serve : 4


INGREDIENTS
All purpose flour / maida    -    3 tbsp
Sugar powder    -   3 tbsp
Baking powder   -      1/8 tsp
Salt    -     a pinch
Oil       -     3 tsp
Milk          -          3 tbsp
Orange  zest  - 1/2 tsp
Fresh orange juice  - 2 tbsp
Egg - 1

METHOD
Sieve the flour and baking powder  for two to three times
Mix the dry ingredients to wet ingredients and pour the batter into the mould
Microwave high for two minutes.