FRUIT CUSTARD

Prep Time : 15 mins Cooking Time : 15 mins Serve : 2
 INGREDIENTS Milk - 500 ml Vanilla custard - 2 tbsp Sugar - 2 tbsp Orange - 1 Chia seeds - 2 tbsp Banana - 1 Cherry - 5 Lemon juice - 2 tbsp
 METHOD Boil milk in a thick bottom vessel. Once boiled,keep it in a low flame. Add custard powder and sugar in a half cup of cold milk and mix well. Add this custard powder mixture in the boil milk and mix well. Stir continuously for thickening the milk. Turn off the flame. Once cooled,keep in the fridge. Chop the banana and orange and pour the lemon juice and add in the custard and also add cherry and chia seeds Serve chilled.

Prep Time : 15 mins

 Cooking Time : 15 mins

 Serve : 2

 INGREDIENTS

 Milk - 500 ml

 Vanilla custard - 2 tbsp

 Sugar - 2 tbsp

 Orange - 1

 Chia seeds - 2 tbsp

 Banana - 1

 Cherry - 5

 Lemon juice - 2 tbsp

 METHOD

 Boil milk in a thick bottom vessel.

 Once boiled,keep it in a low flame.

 Add custard powder and sugar in a half cup of cold milk and mix well.

 Add this custard powder mixture in the boil milk and mix well.

 Stir continuously for thickening the milk.

 Turn off the flame.

 Once cooled,keep in the fridge.

 Chop the banana and orange and pour the lemon juice and add in the custard and also add cherry and chia seeds

 Serve chilled.

SPINACH PURI

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

 Wheat flour - 1 cup
 Spinach / palak - 250 gms
 Salt - to taste
 Ajwain / carom seeds - a pinch
 Manrail / onion seeds - a pinch
Clarified butter - 2 tbsp
 Oil - for deep frying

 METHOD
 Wash the spinach and blanch in the pressure cooker
 Cool down for some time then grind the squeeze palak/spinach and make a fine paste.
 In a kneading bowl mix wheat flour,spinach paste,carom seeds,onion seeds salt and clarified butter. Make a soft dough.
 Keep aside for 15 mins.
 Divide the dough into a ball
. Flatten the ball into thin round puri.
 Heat enough oil in a pan and add the palak puri.
 Lower the heat and fry till light brown.
Serve hot with paneer ki subji,seviya and suran chutney.

BROAD BEAN SHAPED MATHRI

Prep Time : 25 mins

 Cooking Time : 25 mins 

Serve : 4

 INGREDIENTS 

Wheat flour - 1 cup 

Carom seeds - a pinch 

Onion seeds - a pinch 

Clarified butter - 2 tbsp 

Spinach leaves - 1 cup

 Salt - to taste 

Oil - for frying 

 METHOD 

Wash the spinach and blanch in the pan for five mins 

Cool down for some time then grind the squeeze palak/spinach and make a fine paste.

 In a kneading bowl mix wheat flour,spinach paste,carom seeds,onion seeds salt and clarified butter. 

Make a soft dough.

 Keep aside for 15 mins. 

Divide the dough into a ball.

 Now apply oil on palm take a small size ball from the dough,role very thin then starting from one end.

 Using a knife cut them in to close curves,fry them on hot oil on medium flamein batches until dark green in color.

LIFAFA PARATHA

Prep Time : 15 mins Cooking Time 20 mins Serve : 2 INGREDIENTS Wheat flour - 1 cup Carom seeds - a pinch Onion seeds - a pinch Salt - to taste Clarified butter - 1 tbsp For stuffing Finely chopped capsicum - 1/2 bowl Sweet corn - 1/2 bowl Mozzarella cheese - 100 gms Salt - to taste Black pepper powder - 1/4 tsp Oil - 2 tbsp METHOD Boil the corn. Remove the water from corn. Take a bowl add ,mozzarella cheese ,capsicum,sweet corn,salt and black pepper powder and mix well. Now stuffing is ready. Take a bowl add wheat flour,carom seeds,onion seeds,salt and clarified butter and mix well. Make a soft dough with the help of water. Keep aside for 30 mins. Divide the dough into equal size balls. Roll them with rolling pin. Add 2 tbsp filling in the center of paratha. close it like a lifafa/envelope. On a heated pan make lifafa paratha applying clarified on both sides. Serve hot with green chutney.

KHEER MOHAN

Prep Time : 20 mins Cooking Time : 25 mins Serve : 4 INGREDIENTS paneer - 1 cup Sugar - 2 cup Water - 4 cup Sugar - 1 tbsp METHOD We mashed paneer very well. Make a soft and smooth dough in 12 equal size balls. Roll each balls between your palms. All the balls are made in the same way. One tbsp of sugar carmelize in the pan and now add 1/4 cup of water and turn off bthe flame. Now we take pan and add two cup of sugar and four cup of water and also add the carmelize water and bring to boil. Once boiled add paneer balls and cover the lids and put the flame in the middles and cook for fifty mins now simmer the gas and add half cup of water and again cook for fifty mins. Once cooled,we open the lid. Kheer mohan should be floating on the syrup and its color is change. Serve chilled.