CHIA SEEDS APPLE SMOOTHIE

 

Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS

Chia seeds      -       3 tsp
Sliced apple -    1 bowl
Honey           -          1 tbsp
Vanilla extract  - 1 tbsp
Almond         -            5 - 6
Milk              -           2 cup

METHOD
Soak chia seeds over night.
Take a blender add all the above listed ingredients and blend it.
Pour the mixture in a glass.
Garnish with dry chia seeds.
Serve chilled.

BANANA KABAB

 

Prep Time : 20 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS

Banana  - 4
Soaked chana dal - 1/2 cup

Black cardamom  - 1
Shah jeera/ cumin seeds  - 1 tsp
Cinnamon powder  -1/4 tsp
Nutmeg powder  - 1/4 tsp
Mace powder  - 1/4 tsp
Red chilly powder  - 1/4 tsp
Green cardamom powder - 1 tsp
Cloves  - 2 

Cashew nuts - 3 - 4
Black pepper corn - 2 - 3
Amchur powder  - 1/2 tsp
Ginger paste - 1/2 tsp
Finely chopped green chilly  - 1
Finely chopped coriander leaves - 1 tbsp
Salt - to taste
Corn flour  - 4 tbsp
Nova shudh ghee  - 4 tbsp
Suji - 4 tbsp

METHOD
 Boil banana in a pressure cooker with one cup of water and also boil the chana dal in a pressure cooker  with cashew nuts,pepper corn,cloves and bay leaf .

Once cooled the chana dal remove the bay leaf,cloves and pepper corn and make a paste.

Remove the skin of the banana and mash it

Now add mashed  banana  boiled chana dal paste corn flour,green cardamom powder,black cardamom powder,black pepper corn,clove powder,mace powder,nutmeg powder,cinnamon powder,red chilly powder,amchur powder chopped green chilly,chopped coriander leaves and salt and mix well

Shape each ball to flat patties of medium thickness.

All the balls are made in the same way.

In this way prepare all the kababs coat with suji.

Heat nova shudh ghee  in a pan and place the kabab  on medium flame.

Place 3 - 4 kababs at a time, with some nova shudh ghee and roast them,by turning at regular intervals
Cook on medium low flame from both sides till golden and crisp.
Serve hot with tomato ketchup 

COCONUT CHOCOLATE TRUFFLE

 

Prep Time  :  25 mins
Cooking Time  :  20 mins
Serve  : 8

INGREDIENTS
Fresh grated coconut   -   1 cup
Mawa / whole dried milk  -  1 cup
Sugar  -  3/4 cup
Cardamom powder  -  1/4 tsp
Raisins  -  2 tbsp
Chocolate syrup - 1/2 cup

METHOD
Remove the skin of the coconut.
Peel and grate the coconut.
Take a pan add grated coconut saute for one  to two mins.
Add whole dried milk / mawa and sugar and stir continuously till the sugar melt and coconut an d whole dried milk / mawa mixed well.
The solution will start to thicken switch off the gas.
Add cardamom powder and raisins and mix well.
When it cools ,shape it into ladoo.
Now take a chocolate syrup and dip the coconut ladoo and keep for 4 - 5 hours in a freeze
Now your coconut chocolate truffle is ready to eat.

CHIA SEEDS ORANGE JUICE

Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS

Chia seeds      -       1 tsp
Orange pulp  -    1 bowl
Sugar - 2 tbsp

METHOD
Soak chia seeds over night.
Take a blender add all the above listed ingredients and blend it.
Pour the mixture in a glass.
Serve chilled

BABY POTATO KI SUBJI

 

Prep Time :30 mins
Cooking Time  : 30 mins
Serves   : 4

INGREDIENTS
Baby potatoes   -  500 gms
Chopped onion   -  2
Garlic paste   -  2 tbsp
Ginger paste     -  2 tbsp
Turmeric powder      -  1/2 tsp
Red chilly powder    -   1 tsp
Coriander powder     -   1 tsp
Garam masala powder      -  1 tsp
Cloves    -   2
Cinnamon     -  1 inch stick
Green cardamom     -  2
Whole black paper   -  2
Cumin seeds   -  1/4 tsp
Kashmiri red chilly powder - 1 tsp
Salt      -  to taste
Oil - 4 tbsp
Chopped coriander leaves    -   1 tsp

METHOD
Wash and boil the baby potato in a pressure cooker with two cup of water
Heat oil in a pan and remove the skin of the baby potato and fry until dark brown on low flame and take off the pan.
Heat oil in a pan and add cumin seeds and whole garam masala to crackle.
Add chopped onion, and saute for 3 - 4 mins. now add ginger garlic paste,red chilly powder,coriander powder,turmeric powder and kashmiri mirch powder and saute for 3 - 4 mins.
Add fried potatoes and salt and mix well.
Garnish with coriander leaves and serve.

BIHARI STYLE CHICKEN

 

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

INGREDIENTS
Chicken pieces - 1 kg
Chopped onion - 4
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Kashmiri mirch powder - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Curd - 1/2 cup
Whole black pepper - 4 - 5
Cloves - 4 - 5
Black cardamom - 1
Green cardamom - 2
Cinnamon - 1 inch stick
Mace - 1 piece
Bay leaf - 2
Salt - to taste
Oil - 1/2 cup

METHOD
Take a blender add whole garam masala.ginger paste,garlic paste and 2 chopped onion and make a paste.
Heat oil in a pan and add  bay leaf andchopped onion and saute until transparent.
Now add  chicken and fry for 4 - 5 mins. Add ginger garlic , onion and whole garam masala  paste and mix well.
Add red chilly powder ,coriander powder ,turmeric powder and kashmiri mirch powder and mix well now add curd and mix well.
Cook in a high flame until oil leaves the pan.
Add one cup of water and salt and cook for five mins.
Garnish with coriander leaves and serve