METHILEAVES AND RICE FLOUR PARATHA

Prep Time : 25 mins

Cooking Time : 25 mins
Serve :2

INGREDIENTS
  Rice flour       - 1cup
Warm water  - 2 cup

                                                               Methi leaves    - 1 cup

Turmeric powder  -  1/2 tsp
Salt                      - to taste
Clarified butter -   2 tbsp
Chopped green chillies  - 2

METHOD

Heat two cup of water in a pan and bring to boil
Once boiled add the rice flour,methi leaves and salt and stir continuously until water absorb the rice flour
To make a soft dough
. Divide the dough into equal size balls. 
 Flatten the balls into thick round paratha
.Grease a pan with little clarified butter and heat on a medium flame.
Applying clarified butter on both the sides and cook on a medium flame
Serve hot with  potato subji. .
 Serve garma garam paratha

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MASOOR DAL PUI SAAG SOUP

 

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

INGREDIENTS
Masoor dal - 1/2 cup
Pui saag   - 1 cup
Garlic pods  - 2
Vegetable stock  - 3 cup
Salt - to taste
Black pepper powder  - 1/4 tsp


METHOD
Boil dal in a pressure cooker with pui saag, 1/2 cup of water,salt and garlic pods.
After one whistle  turn off the flame.
Heat dal in a pan with two cup of vegetable stock and black pepper powder and comes to boil.
When it boiled turn off the flame.
Serve hot.

ORANGE JUICE

 

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

INGREDIENTS
Orange - 2
Ground black pepper -  1/4 tsp
Black salt  -  1/2 tsp
Salt - 1/4 tsp
Lemon juice  -  2 tsp
Ice cubes  -  8 - 10


METHOD
Remove the skin of the orange and add orange flakes in the blender .
Also add lemon juice,black salt,salt.
Now add  ice cubes and blend it
Pour into the glass and sprinkle black pepper powder and serve immediately.

YELLOW MOONG DAL PARATHA

 

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

INGREDIENTS
Wheat flour  -  2 bowl
Yellow moong dal -   1 cup
Crushed whole coriander seeds  -  1/2 tsp
Finely chopped onion - 1
Finely chopped green chilly - 2
Finely chopped coriander leaves - 1 tbsp
Whole cumin seeds  -   1/2 tsp
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Amchur / dried mango powder  -  1/4 tsp
Grated ginger  -  1/2 tsp
Salt  -  to taste
Clarified butter  -  4 tbsp

METHOD
Soak yellow  moong  dal for 3 - 4 hours.
Take  a bowl add wheat flour, Soaked moong  dal,turmeric powder,red chilly powder,dried mango powder / amchur powder,ginger,cumin seeds,crushed coriander  seeds ,onion,green chilly ,coriander leaves and salt and mix well..
With the help of water to make a soft dough.
Divide the dough into equal size balls and roll out paratha. 
On a heated pan make paratha applying clarifing  butter on both the sides.
Serve hot.

APPLE SOUP

 

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

INGREDIENTS
Chopped  apple-  1 bowl
Olive oil - 2 tbsp
Water - 3 cup
Salt - to taste
Black salt - 1/2 tsp
Black pepper powder - 1/4 tsp
Lemon juice - 1 tsp

METHOD
Heat olive oil in a pan add apple and saute for few mins.
Add  salt and  3 cup of water andcook for 10 mins.
Turn off the flame.
Once cooled to add in the blender and make a paste
Squeeze some lemon juice and sprinkle black pepper powder.
Serve hot.

PLUM CHUTNEY

 

Time : 10 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Chopped  plum - 1 bowl
Salt - to taste
Sugar - 1 cup

Jaggery  - 1/2 cup
Fenugreek seeds  - 1/4 tsp

Red chilly  - 1
Roasted cumin seeds powder - 1 tsp
Turmeric powder  - 1/4 tsp
Oil  - 2 tsp

METHOD
Wash and cut the plum.
Heat oil in a pan and add the methi seeds, whole  red chilly  to crackle  .
Add plum and cook for 2 - 3 mins in slow flame.

Add one cup of water and  cook for five mins.
Add salt,red chilly powder and turmeric powder and mix well.
Add sugar and jaggery and cook on a slow flame for 4 - 5 mins
Lastly add dry roasted cumin seeds powder  and mix well.
Turn off the flame.
Serve with puri,paratha.

AATA PIZZA

 

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

INGREDIENTS
Wheat flour - 1 cup
Baking powder- 1/2 tsp
Mozzarella cheese- 3 tbsp
Herb- 1 tsp
Chilly flakes- 1 tsp
Butter- 50 gms
Tomato sauce- 2 tbsp
Chilly sauce- 1 tsp
Capsicum- 1
Onions- 1


METHOD
Take a bowl, add wheat flour, baking powder & ! tsp butter and mix it well.
Make a soft dough and keep aside for an hour.
Heat pan and cook chapati from both the side. Turn off the flame.
Place the chapati on the plate and spread some butter, chilly sauce and tomato sauce over it
Also put mozzarella cheese, capsicum and onion on top of the chapati.
Now place chapati on the non stick pan, cover the pan and cook in a simmer.
After the cheese is melted and chapati is cooked, sprinkle few chilly flakes and herbs over it.
Serve hot

SHRIMP CURRY

 

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

INGREDIENTS
Shrimp   --  200 gms
Corn flour - 2 tbsp
Chopped onion - 1
Grated ginger - 1/2 tsp
Grated garlic cloves - 1/2 tsp
Cumin seeds - 1/4 tsp
Cloves - 2 - 3
Whole black pepper - 2 - 3
Cinnamon - 1 inch stick
Green cardamom - 1
Black cardamom - 1
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Salt - to taste
Oil- 4 tbsp
Coriander leaves - 1 tbsp

METHOD
Marinate shrimp with corn flour,,turmeric powder salt and black pepper
Heat oil in a pan and deep fry the marinated shrimp and strain it.
Again heat oil in the same pan add the cumin seeds and whole garam masala to crackles.
Now add chopped onion and saute until pink,
Add crushed garlic,crushed ginger and cook for few seconds.
Add turmeric powder,red chilly powder and two tbsp water and cook for few seconds
Add two cup of water and bring to boil,once boiled cook in a slow flame.
Add fried shrimp and salt and cook in a medium flame for five mins.
Garnish with coriander leaves