CHANA SOUP

 

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Black gram - 1/2 cup soaked and boiled
Crushed garlic - 1 tsp
Crushed ginger - 1 tsp
Cumin seeds - 1 tsp
Salt - to taste
Black pepper powder - 1/4 tsp
Clarified butter - 1 tbsp

METHOD
Wash and soak black gram for 3 - 4 hours and boiled in a pressure cooker with two cup of water.
Once cooled open the lid and  make a paste of black gram and reserve the boiled black gram water
Heat clarified butter in a pan and add cumin seeds  to crackle.
Add ginger garlic and saute for few mins..
Add black gram paste and saute for 4 - 5 mins.
Now add boiled black gram water and bring to boil
Once boiled keep it in a slow flame and cook for ten mins
Add salt and black pepper powder and mix well.
Garnish with coriander leaves and serve hot.

METHI PARATHA

 

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

INGREDIENTS
Wheat flour - 2 cup
Methi leaves - 2 cup
Coriander leaves - 1/2 cup
Grated ginger - 1/2 tsp
Finely chopped green chilly - 1
Garlic leaves - 1 tsp
Salt - to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Onion seeds - 1/4 tsp
Carom seeds - 1/4 tsp
Sesame seeds - 1 tbsp
Curd - 2 tbsp
Asafoetida - 1/4 tsp
Oil - 2 tbsp
Clarified butter - 2 tbsp

METHOD
In a kneading bowl mix together all the ingredients with the help of water.
To make a stiff dough.
Divide the dough into equal size balls.
Flatten the balls into thick round paratha.
Roll like paratha and place the parathsa over the hot tawa,as soon as look like brown.
Applying oil on both sides.
Take off the pan and serve hot.

WHOLE MOONG DAL

 

Prep Time : 15 mins
Cooking Time : 25 mins
Serve  : 2

INGREDIENTS
Whole moong dal   -   1 cup
Turmeric powder      - 1/2 tsp
Tomato - 1

Chopped onion - 1
Salt - to taste
Green chilly - 1
Turmeric powder - 1/4 tsp
For first tadka
Asafoetida      -  1/4 tsp
Finely chopped onion      - 1 medium size
Cumin seeds    -  1/4 tsp
Red chilly powder  -   1/2 tsp
Turmeric powder - 1/4 tsp
Salt    -  to taste
Ginger garlic paste -  1/2 tsp
 shudh ghee -2 tbsp
For second tadka
 shudh ghee - 2 tbsp
Whole red chilly - 1
Green chilly - 2 cut in slit
Kashmiri red chilly powder - 1 tsp
Chopped coriander leaves    -  1 tsp
Water - 1/4 cup

METHOD
Pressure cook the whole moong dal and  add tomato,onion, turmeric powder,salt and two cup of water
After 3 - 4 whistle switch off the gas.
Heat  ghee in a pan add cumin seeds and asafoetida to crackle..
Add onion and saute for 3 - 4 mins.,add  ginger garlic paste and mix well.
Add red chilly powder,coriander powder,turmeric powder and salt and mix well.
Add boiled  dal and cook for 5 mins. in a low flame.
Now again heat  shudh ghee in a pan add cumin seeds to crackle,add garlic cloves and turn off the flame and now add kashmiri red chilly powder and some water and pour into the dal
Garnish with coriander leaves serve hot

SPINACH TOMATO SOUP

 

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

INGREDIENTS
Chopped  spinach - 500 gms
Chopped tomato - 1
Olive oil - 2 tbsp
Garlic cloves - 2
Finely chopped coriander leaves - 1/2 cup
Milk - 1 cup
Water - 2 cup
Salt - to taste
Black pepper - 2

METHOD
Heat olive oil in a pan add black pepper, garlic cloves and coriander leaves and saute for few mins.
Add spinach leaves,tomato and salt and cook for 4 - 5 mins.
Turn off the flame.
Once cooled to add in the blender and make a paste
Take a pan add spinach,two cup of water and one cup of milk and bring to boil.
Once boiled cook for five mins.
Serve hot.

TANDOORI SCHEZWAN CHICKEN

 

Prep Time : 15 mins
Cooking Time : 50 mins
Serve : 2

INGREDIENTS
Chicken - 500 gms
Onion  - 2 onion
Ginger garlic paste - 2 tbsp
Schezwan sauce - 4 tbsp
Lemon juice - 1 lemon
Turmeric powder - 1/4 tsp
Tandoori orange color - 1/2 tsp
Thick curd - 1/2 cup
Salt - to taste
Oil - 4 tbsp

METHOD
Wash and clean chicken and marinate with salt,lemon juice and tandoori orange color and keep aside for 30 mins
Take a blender add onion ,ginger garlic paste and blend it and  marinate chicken with  these  and now marinate with thick curd,schezwan sauce and keep aside for 3 - 4 hours in the fridge
Heat oil in a pan,add chicken pieces and cook in a slow flame for 25 mins
 When cooked on one side  turn the side  and cook for 25 mins.
Serve hot with chapati,

KHARA KACHORI

 

Prep Time :       15 mins
Cooking Time : 30 mins
Serve : 10

INGREDIENTS
All purpose flour  -  1.5 cup
Salt  - to taste
Clarified butter  - 3 tbsp
For paste
Butter  - 2 tbsp
Corn flour  -  2 tbsp
Rice flour - 2 tbsp
Oil  - for frying

METHOD
Take a large bowl add all purpose flour,,salt and clarified butter and mix well.
Add little water and make a dough.
Keep aside for thirty mins.
Take a bowl add two tbsp clarified butter,2 tbsp rice flour and  two tbsp corn flour and make a paste.
Divide the dough into balls.
Roll the five balls into same size and spread the butter,corn flour and rice flour paste in between.
Roll the five chapatis and cut into small pieces.
Press it and roll them.

Heat enough oil in a pan.
Add khasta khara kachori lower the heat and fry till light brown.
Drain in paper napkin.
Serve with tea.

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