INSTANT DHOKLA

 

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

INGREDIENTS
Gram flour/besan   -     2 cup
Yogurt                  -   1 cup
Sugar                    -   1 tsp
Salt                       -    to taste
Water                  -     1 cup
Oil                        -  2 tbsp
Black mustard seeds -     1 tsp
Lemon juice               -   1 tsp
Green chillies              -   5 - 6
Eno fruit salt                 -   1tsp

METHOD
In a bowl mix together gram flour,yogurt,sugar,salt lemon juice,one tsp oil and water to make a smooth paste.
Keep aside for 15 minutes.
Add eno fruit salt in the dhokla mixture just before making dhokla and mix well.
Pour the batter in a greased plate and steamed for 10 mins.
Heat oil in a pan and add mustard seeds ,once it yets crackled add the green chillies.
Pour it over the dhokla and cut in cubes.

ENERGY BAR

 

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

INGREDIENTS
Oats  - 1 cup
Dates - 1 cup
Almonds - 1/4 cup
Cashew nuts - 1/4 tsp
Pumkin seeds - 1/4 tsp
Pistachio  - 1/4 tsp 
Sesame seeds  - 2 tbsp
Flax seeds  - 1/4 tsp
Raisins  - 2 tbsp

METHOD
Soak dates in a water for 4 - 5 hours,remove the seeds.
In a thick bottom vessel dry roast the oats and strain it.
Now dry roast the almonds.cashew nuts,pistachio,sesame seeds,flax seeds,pumkin seeds on low flame until they are fragrant.
It should take about 4 - 5 mins.
Now in the same pan add soaked dates and cook it for 3 - 4 mins on low flame.
As it comes together add roasted oats, nuts and raisins mix them.
Spread oil on a tray and pour the mixture into thickness of 1 cm,
Press it tightly.Refrigerate this tray for 1 - 2 hours until it is firmly set.
Cut into square or desired size.

LEFTOVER RICE PAKORA

 

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

INGREDIENTS
Cooked rice  -  1 bowl
Green bell pepper  -  1 tbsp
Chopped  onion  -  1  tbsp
Green chilly   - 1 tsp
Chilly flax  -  1/2 tsp
Suji -  1/2 bowl
Salt - to taste
Chopped coriander leaves  - 1 tbsp
Oil  -  for frying

METHOD
Take a large bowl combine  cooked rice, onion,,chilly flex,salt  ,suji,green chilly and coriander leaves and mix well..
Make a medium size ball..
Heat enough oil in a pan.
Dip fry in hot oil until golden n crispy.
Serve with hot tea.

GARLIC CHICKEN

 

Prep Time : 15 mins
Cooking Time : 50 mins
Serve : 4

INGREDIENTS
Boneless chicken pieces - 1 kg
Chopped onion  - 3 onion
Ginger  - 1 inch stick
Garlic cloves  - 15
Cloves - 5 - 6
Green cardamom - 3 - 4
Black cardamom - 2
Whole black pepper - 5 - 6
Wholered chilly  -  5
Coriander seeds  - 1 tbsp
Turmeric powder - 1/4 tsp
Kashmiri mirch powder  - 1 tsp
Red chilly powder - 1 tsp
Thick curd - 1/2 cup
Lemon juice - 2 tsp
Bay leaf  - 2
Salt - to taste
Oil - 4 tbsp

METHOD
Wash and clean chicken pieces and marinate with turmeric powder,red chilly power, salt and lemon juice  and keep aside for 30 mins
Take a blender add ginger garlic cloves,green and black cardamom,cloves,whole black pepper and whole red chilly red chilly  and blend coarsely.
Heat oil in a pan,add  bay leaf and chopped onion  and cook in a high flame for five mins. now add chicken pieces  and cover it and cook in a high flame for five mins. 
 Add masala paste,kashmiri mirch powder and

mix well.
Now add thick curd and mix well,cover it and cook for ten mins in low flame.
Garnish with coriander leaves and serve hot with chapati or naan.

RICE KHEER

 

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

Milk     - 5 cup
Rice   - 50 gms
Sugar     - 4 tbsp
Green cardamom    - 1/4 tsp
Roughly chopped cashew nuts  -   1 tsp
Roughly chopped almonds   - 1 tsp
Jelly cristal  - for garnishing
Rose water   -  1 tsp
METHOD.
Boil milk in a heavy bottom vessel
Once boiled,keep it in a low flame
Add rice  and stir occasionally
Add sugar and mix well.
Add cardamom powder and roughly chopped cashew nuts ,almonds and rosr water and mix well.
Garnish with  crushed almonds,cashew nuts and jelly cristals.