ALOO KI PURI

 

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

INGREDIENTS
Wheat flour   -    1 cup
Carom seeds / ajwain       -   a pinch
Salt   -   to taste
Oil       -  for frying
Water     -   as required
For the filling
Boiled potatoes    -    4
Ginger garlic paste     -  1 tsp
Chopped green chilly  -  2
Red chilly powder    -  1 tsp
Turmeric powder    -   1/2 tsp
Cumin seeds         -   a pinch
Salt          -  to taste
Oil       - 1 tsp
Chopped coriander leaves     - 1 tsp

METHOD
Take a bowl add wheat flour,carom seeds,salt and oil and mix well.
Add little water at a time and knead into a soft dough.
Keep aside for 15 mins.
Peel and mash the boiled potatoes.
Heat oil in a pan.
Add cumin seeds to crackle.
Add mashed potatoes,red chilly powder,turmeric powder,salt,green chilly and coriander leaves and mix well.
Saute for 4 - 5 mins.
Now stuffing is ready.
Divide the dough into equal size balls.
Stuff the filling in the dough and roll into balls.
In a pan heat the oil and add the puri lower the heat and fry till light brown.
Serve hot.

KACHUMBER SALAD

 

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

INGREDIENTS

Cucumber     -  1 big

Onion    - 1 big

Tomato  -   1 big

Salt     -    to taste
Black salt  - 1 tsp

Chat masala       -   1/4 tsp

Chopped coriander leaves        -     1 tsp

Lemon juice       -       2 tbsp

METHOD

To prepare a kachumber salad to chop a cucumber into small pieces.

To chop a big tomato into small pieces.

To chop a big onion into small pieces.

Add salt,chat masala and coriander leaves and mix well.

Squeeze lemon juice in it.

Garnish with coriander leaves and serve in a platter.

LEFTOVER DHOKLA MANGO PIZZA

 

 Prep Time : 25 mins
Cooking Time : 20 mins
Serve : 3

INGREDIENTS
Leftover dhokla  -  3 pieces
Mango puree - 1 cup
Grated cheese - 50 gms
Ripe mango cubes - 2 tbsp
Cherry - 3
Mint leaves - for garnishing

METHOD
Take a leftover dhokla cut into circles using a round cutter.
Spread the mango puree over the round dhokla and lastly add the grated cheese,ripe mango cubes.
Garnish with cherry and mint leaves
Now .leftover  dhokla mango pizza is ready to serve. 

LEFTOVER CHAPATI LAYERED PARATHA

 

Prep Time : 30 mins
Cooking Time : 45 mins
Serve :4

INGREDIENTS
Grated mozzarella cheese  - 1 cup
Green peas  - 250 gms
Carrot   -  250 gms
Finely chopped green chilly  - 2
Red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Ginger garlic paste - 1 tsp
Salt - to taste
Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Leftover chapati -  4
Clarified butter - 4 tbsp


METHOD

For matar stuffing
Heat one tbsp oil in a pan add asafoetida and cumin seeds to crackle.
Add 1/2 tsp ginger garlic paste and saute for one mins
Add matar,green chilly,red chilly powder,turmeric powder,coriander powder and saute for 4 - 5 mins.
Once cooled,grind to make a coarse paste.
Add salt and mix well.
Now matar stuffing is ready.
Mozzarella cheese stuffing
Grate the mozzarella cheese now stuffing is ready
For carrot stuffing
Wash,chop and grate the carrot
Again heat one tbsp oil in a pan,add cumin seeds to crackle.
Add 1/2 tsp of ginger garlic paste and saute for one mins
Add grated carrot ,red chilly powder,turmeric powder,coriander powder and salt and saute for 4 - 5 mins.
Now carrot stuffing is ready.
Take one leftover chapati and stuff with matar filling and cover with other leftover chapati
Now spread grated mozzarella cheese and cover with other chapati
Now add carrot filling and cover with the other left over  chapati.
Grease the pan with clarified butter and place the stuffed chapati applying clarified butter on both sides.
Cook on a low flame till crispy,cut into four pieces
Serve hot. with paneer  subji .

EGG AND GREEN PEAS CURRY

 

Prep Time  :15 mins

Cooking Time  : 15mins 

Serve  : 4

INGREDIENTS-

Boiled eggs- 4
Peas- 250 gms
Chopped Onion- 1 medium
Ginger garlic paste- 1 tsp
Tomato- 1
Oil- 2 tbsp
Red chilly powder- 1 tbsp
Turmeric powder- 1 tsp
Garam Masala- little pinch
Cumin seeds- little pinch
Coriander powder- 1 tsp
Fresh coriander leaves- 100 gm
Salt to taste


METHOD-
Chop the onion and tomatoes. Cut the boiled  eggs  into two pieces 

Heat 1 tbsp oil in a pan and fry the boiled eggs till brown. Drain and keep aside. Again heat the oil in pan and put the cumin seeds to crackle. Then add the chopped onion. Saute till brown. Add tomato, red chilly powder, coriander powder, turmeric powder, ginger garlic paste, salt and cook it in medium flame approx 4-5 minutes. Add the peas and 1 cup water and simmer for 15-20 minutes till the peas get cooked. Add the fried eggs and garam masala in the pan and simmer for 5 minutes. Serve hot with fresh coriander leaves.

CUCUMBER ONION SANDWICH

 

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

INGREDIENTS
Bread   -  4 slice
Sliced cucumber  -  1 bowl
Sliced onion   - 1 bowl
Grated cheese  - 2 tbsp
Butter  -   1 cube
Black pepper powder  -  a pinch
Salt  - to taste


METHOD
Chop the cucumber and onion in slices.
Take one slice add cucumber , onion and grated cheese slices and sprinkles some salt and black pepper
Cover this stuffed slice to other slice.
Grease some butter in a sandwich toaster and place the sandwich and grill it
Cut into two pieces.
Serve hot with tomato ketchup and green chutney.

JAGGERY AND LEMON SHARBAT

 

Prep Time : 10 mins
Total time : 10 mins
Serve : 2

INGREDIENTS
Jaggery - 50 gms
Lemon  - 1
Water - 2 glass
Black salt - 1/2 tsp
Ice cubes  - 8 - 10
Mint leaves - 4 tbsp

METHOD
Take two glass of water and jaggery and mix well until jaggery dissolves.
Add lemon juice and black salt and mix well.
Sieve the jaggery lemon sharbat
Take the mint and black salt and blend into the blender.
Pour the sharbat in serving glasses now at the top add mint paste and ice.
Serve immediately.

KIWI STRAWBERRY AND POMEGRANATE RAITA

 

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

INGREDIENTS
Thick curd  - 1 bowl
Roasted cumin seeds powder  - 1 tsp
Salt - to taste
Sugar powder - 2 tbsp
Pomegranate pearls  - 1/2 bowl
Chopped kiwi  - 1 bowl
Chopped strawberry  -1 bowl


METHOD

Take curd (plain yogurt) in a bowl

. Add sugar, salt, black salt and cumin powder and beat until curd mixture becomes smooth and creamy.

 Add kiwi,strawberry and pomegranate pearls  and mix well.

,Kiwi,strawberry and pomegranate raita, is ready,garnish with pomegranate pearls ,kiwi and strawberry.
Serve chilled.

SUJI KE PAPAD

 

Prep Time :15 mins
Cooking Time : 15 mins
Serve : 6

INGREDIENTS
Suji/semolina  - 1 cup
Cumin seeds  - 1 tsp

Chilly  flax  - 1/2 tsp

Coriander leaves  - 1 tbsp

Salt - to taste
Water  - 6 cup
Oil - for frying

METHOD
Heat six cup water in a pan.
Add salt,chilly flax,coriander leaves and cumin seeds.
Now add suji little by little and mix it well.
Stir continuously till the lumps dissolves.
When it slightly thick and pouring consistency then switch off the flame.
Take a plastic sheet and pour one tbsp batter into flat round shape
Dry in direct sunlight for 1 - 2 days.
Store in air tight container after it gets dried.
Fry in enough oil and drain in paper napkin.
Serve with tea.

LAAL MAAS RAJASTHANI RECIPE

 

Prep Time : 15 mins
Cooking Time : 60 mins
Serve : 4

INGREDIENTS

Mutton            -       500 gms
Chopped onion    -   250 gms
Ginger garlic paste    -  2 tbsp
Whole red chilly       -   8 - 10
Whole coriander seeds -  1 tbsp
Cumin seeds              -  1 tbsp
Whole black pepper     - 4 - 5
Cloves                         -  4 - 4
Mace                       -  1 piece
Black cardamom             -  1
Green cardamom            - 1
Cinnamon        - 1 inch stick
Curd                       -   1 cup
Kashmiri mirch        -   1 tsp
Mustard oil               -  1 cup
Salt                         -  to taste

METHOD
Soak whole red chilly in a cup of water and grind it.
Dry roast whole coriander seeds,cumin seeds,cinnamon,black cardamom,green cardamom,mace,cloves and blend it.
Heat mustard oil in a pressure cooker.
Add chopped onion and saute for 4 - 5 mins.
Add ginger garlic paste and roasted spices and mix well.
Add curd and saute for 3 - 4 mins..
Add mutton pieces and salt an d mix well.
Add kashmiri mirch and one cup of water.
Cover the lid and pressure cook for 10 mins.
Serve with rice or chapati.