RAJMA FALAFEL

Prep Time : 15mins 

Cooking Time  : 15mins 

Serve : 2
 INGREDIENTS

Boiled rajma / red kidney beans    -   1 cup                  -                          
Ginger garlic paste               -    1 tsp
Chopped green chilly       -    2 - 3
Coriander leaves        -    1 tsp
Corn flour           -         1 tsp
Crushed coriander powder -     1 tsp
Roasted cumin powder   -1 tsp

Salt      -      to taste
Oil     -       2 tbsp

METHOD
Grind the boiled rajma /red kidney beans,coriander leaves and green chilly.
Add crushed coriander powder,red chilly powder,roasted cumin powder,corn flour and salt and mix well.
Shape each ball to flat patties of medium thickness.
Heat oil in a pan.
Shallow fry in hot  oil until golden in colors.
Flipping once in between.
Always cook in medium flame.
Rajma /red kidney beans falafel is ready.
Serve hot with tea.

CHEESY GARLIC BUN

 

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

INGREDIENTS
Bun  -  2
Butter  -   50 gms
Grated processed cheese  -  1 cup
Finely crushed garlic clove  -  4 - 5
Oregano -   1 tbsp
Black pepper powder - 1/4 tsp
Chopped onion  - 2tbsp 

Chopped  capsicum  - 2 tbsp 
METHOD
Take a pan heat garlic cloves,oregano and butter and mix it well.

Cut the bun into  two pieces 
Toast the bun  and spread the butter oregano and cloves mixture.

Add chopped onion and  capsicum 
Now spread grated cheese on it.
Sprinkle some black pepper powder.
Cook on a low flame till melt the cheese and spread some garlic butter on the other side of the bun.
Serve hot.

MANGO CHEENA PAYESH

 

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

INGREDIENTS
Milk    -      500 ml.
Cottage cheese / chenna    -   200 gms
Sugar     -      2 tbsp
Saffron     -    few strands
Cardamom powder   -    1/4 tsp
Crushed almonds  -  1 tbsp

Mango puree  - 1 cup
METHOD
Boil milk in a heavy bottom vessel.
Once boiled keep it in a low flame.
Reduce milk in a half quantity.
Add sugar and saffron strands and mix well.
Add cottage cheese / cheena and cardamom powder and mix well.

Keep in the fridge  for an hour and now add  mango puree and serve chilled. 

Garnish with crushed almonds.

TOMATO SOUP

 

Prep Time      :10 mins
Cooking Time ; 15 mins

Serve : 2

INGREDIENTS

Chopped ripe tomatoes       -    4
Chopped onion       -    1
Garlic cloves      -     3 - 4
Pepper    -   3 - 4
Salt   - to taste                  
Water        -    2 cup


METHOD
    Heat butter in a pan.Add onion, garlic,black pepper,tomatoes and water.
   Cook in a simmer for ten mins.

Once cooled  to make a paste add salt and mix well.

Serve hot.

KEEMA NAAN IN PRESSURE COOKER

 

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

INGREDIENTS
For naan
All purpose flour   -  1.5 cup
Clarified butter  -  2 tbsp
Baking powder  -  1/2 tsp
Salt  -  to taste
Sugar  -  1/2 tsp
Curd  -  2 tbsp
Milk  -  2 tbsp
Poppy seeds - 2 tbsp
Onion seeds  -  1 tbsp
Butter  -  50 gms
Coriander leaves - 2 tbsp
For stuffing

Keema  -  500 gms

Sliced onion  -  1
Onion paste  - 2 onion
Ginger garlic paste  -  2 tbsp
Coriander powder  - 1 tsp
Red chilly powder  -  2 tsp
Turmeric powder  -  1/2 tsp
Garam masala powder  -  1 tsp
Cloves  - 2 - 3
Cardamom  -  2
Cinnamon  -  1 inch stick
Black pepper  -  3 - 4
Salt  -  to taste
Clarified butter  -  2 tbsp
Mustard oil  -  2 tbsp

METHOD
For keema

Heat oil and clarified butter in a pressure cooker,add cloves,cinnamon,cardamom and black pepper to crackle.
Add sliced onion and saute till light brown.
Now add ginger garlic paste and onion paste and cook for five mins.
Add keema pieces  and salt and cook on a high flame for five mins
Add coriander powder,red chilly powder ,turmeric powder  and mix well.
Cook in a slow flame for 10 mins.
Now add two cup of water and garam masala powder and  cover the lid and cook for ten mins or keema becomes tender

Now stuffing is ready
For naan

in a kneading bowl mix together all purpose flour,baking powder,salt,sugar,curd,milk and oil.
Make a soft dough with the help of water.
Keep aside for one hour in a hot place.
Take some dough and make medium size ball.
Roll into balls.
Stuff one tbsp keema filling then roll out the naan.

Add some onion seeds,poppy seeds and coriander leaves and sprinkle some dry flour and roll out.
Grease pressure cooker with butter.
Heat the pressure cooker,sprinkle some water on the other side of the naan in order to stick it to the pressure cooker and cook it for one mins on a high flame .
After a minute, turn the pressure cooker and cook on high flame till it gets golden brown.
Apply some butter over the hot naan and serve hot