RAVA IDLY

Prep Time : 15 mins Cooking Time : 10 Serve : 4 INGREDIENTS Semolina/suji - 2 cup Yogurt - 1 cup Salt - to taste Water - 2 cup Eno fruit salt - 1 tbsp Oil - 1 tsp METHOD Mix semolina and yogurt in a large vessel and keep aside for 15 mins. Now add salt and water as required,mix it gently and make a batter(neither too runny nor to thick). Mix it well. Now add eno fruit salt just before making idly and again mix it well. Grease the idly plate and pour the batter in idly plate and steam for ten mins. Enjoy hot idly with sambar.

BANANA PURI

Prep Time : 15mins Cooking Time : 15 mins Serve :2 INGREDIENTS Boiled raw banana - 2 carom seeds - a pinch onion seeds - a pinch Salt - to taste Oil - 2 tbsp Wheat flour. - 1 cup coriander leaves - 1 tbsp Green chilly - 1 , Chilly flakes - 1 tsp Clarified butter -2 tsp for kneading the dough METHOD Mix boiled and mashed banana, carom seeds, mangrail,clarified butter, green chilly,coriander leaves,chilly frlakes and salt in wheat flour and knead to make soft dough . Divide the dough into equal size balls .Flatten the balls into round puri. \ Heat enough oil in a pan and deep fry the banana puri on a low flame till golden brown and crispy. Drain in paper napkin. Serve hot with chole.

BIHARI JAGGERY THEKUA

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

 
 INGREDIENTS

 Wheat flour - 2 cup 

 Grated jaggery - 3/4 cup 

 Green cardamom powder - 1/4 tsp 

 Grated coconut - 2 tbsp 

 Clarified butter - 1/4 cup for kneading the dough
 Oil - for frying 

 METHOD
 Take a pan add grated jaggery and half cup of water and cook until jaggery melt now turn off the flame Take a large bowl add wheat flour,clarified butter,cardamom powder,grated coconut and melted jaggery to get crumble texture.
 Add little water to make a stiff dough.
 Divide the dough into balls and make a patties like medium thickness.
 Deep fry thekua in hot oil until golden brown.
 Drain and serve

LAYERED PARATHA

Prep Time : 30 mins Cooking Time : 45 mins Serve :4 INGREDIENTS Grated paneer - 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 chopped onion - 2 tbsp chopped green chilly - 2 chopped coriander leaves - 1 tbsp Salt - to taste Oil - 2 tbsp Cumin seeds - 1/2 tsp Asafoetida - 1/4 tsp For chapati Wheat flour - 2 cup Clarified butter - 4 tbsp Carom seeds - 1/4 tsp Onion seeds - 1/4 tsp Clarified butter - 4 tbsp Salt - to taste METHOD For chapati Take a bowl add wheat flour,salt,2 tbsp clarified butter carom seeds and onion seeds to make a soft dough using little water at a time. Keep aside for 30 mins and knead the dough again Divide the dough into four parts and roll out thin chapati Heat pan and make four chapatis 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. paneer stuffing Grate the paneer and add green chilly,onion,coriander leaves and salt and mix well 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 chapati and stuff with matar filling and cover with other chapati Now spread grated paneer and cover with other chapati Now add carrot filling and cover with the other 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 stuffed tomato in white gravy subji.

 

LAUKI KACHORI

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

INGREDIENTS

 Bottle gourd(lauki) -500 gms
Ajwain - a pinch

Mangrail - a pinch
Salt - to taste
Oil - for frying
Wheat flour. - 1 cup

Mint leaves - 1 tbsp
 Green chily - 1
 Turmeric powder 1/4 tsp 

 Chilly flakes - 1 tsp 

 Clarified butter -2 tsp for kneading the dough

METHOD

Wash the lauki and grate it,drain out its water 

 .Mix grated lauki, ajwain, mangrail,clarified butter, green chilly,mint leaves,chilly frlakes and salt in wheat flour and knead to make soft dough .

 Divide the dough into equal size balls .

Flatten the balls into round puri. 

Heat enough oil in a pan and deep fry the puri on a low flame till golden brown and crispy.
Drain in paper napkin. 

Serve hot with aloo tamator ki subji

CHEESE PANEER BREAD TIKKI

Prep Time : 15 mins Cooking Time : 10 mins Serve : 2 INGREDIENTS Fresh bread - 4 slices Grated mozzarella cheese - 1 cup Grated paneer - 1 cup Chopped onion - 2 tbsp Finely chopped green chilly - 1 Chilly flakes - 1 tsp Oregano - 1 tsp Chopped coriander leaves - 1 tbsp Salt - to taste Butter - 100 gms METHOD Take a large bowl add grated mozzarella cheese,onion,green chilly,coriander leaves,oregano,coriander,chilly flax and salt and mix well. Now stuffing is ready. Dip the bread in a bit of salted water. Press the bread so that excess water is drained. Now fill the cheese stuffing inside a bread and roll into flat patties of medium thickness. Repeat the same process rest of the bread. Keep in the fridge for 15 mins. Now heat non stick pan grease with butter. Place the cheese bread on medium flame. Spread the butter the sides of the bread get golden brown. Turn off the flame.

WHEAT FLOUR BURFI

Prep Time : 15 mins 

Cooking Time : 30 mins 

Serve : 4

 INGREDIENTS 

Whole wheat flour - 1 cup 

Sugar - 1/2 cup 

Water - 1/4 cup

 Clarified butter / ghee - 1/2 cup 

Cardamom powder - 1/4 tsp 

Cashew nuts - 2 tbsp 

Almonds - 2 tbsp 

Raisins - 2 tbsp
Makhana - 1/2 cup

 METHOD

 Heat clarified butter / ghee in a wok. fry cashew nuts,almonds, raisins and makhana and keep aside 

Again heat clarified butter / ghee in a pan.

 Add whole wheat flour and stir continuously and roast till it turns brown and give out the fragrance. 

In another pan add sugar and water till sugar dissolves. 

Keep it medium flame for 8 -10 mins. 

Add roasted whole wheat flour,fried all dry fruits and cardamom powder and mix well. 

Pour the mixture into grease plate and garnish with roasted cashew nuts,almonds,raisins and makhana. 

Once cooled cut into diamond shape.