SATTU PARATHA

Prep Time : 25 mins

 Cooking Time : 15 mins 

Serve : 2

 INGREDIENTS

 Wheat flour - 2 cup

 Carom seeds - a pinch

 Onion seeds - a pinch

 Salt - to taste

 Clarified butter - 2 tbsp

 Water - as required

 For filling

 Chana ka sattu - 1 cup

 Finely chopped onion - 1

 Finely chopped green chillies - 2-3

 Finely chopped garlic cloves - 3-4 

Finely chopped ginger - 1 inch

 Lemon juice - 1tbsp 

Salt - to taste

 Coriander leaves chopped - 1tbsp

 METHOD

 Mix all the ingredients well and adjust salt and lemon juice according to your taste.

 Mix wheat flour, salt, carom seeds and onion seeds with the help of water to make a stiff dough

. Cover the dough and keep aside for 15 minutes.

 Divide the dough into equal size balls.

 Stuff the filling in the dough and roll into balls.

 Then roll out the parathas.

 Cook on hot tawa applying clarified butter till both the sides are cooked and golden brown in colour. Serve hot with chutney.

MIX VEG BIRYANI

Prep Time : 15 mins
 Cooking Time : 20 mins
 Serves : 2

 INGREDIENTS

 Cooked basmati rice - 1 cup

 Chopped mix veggies (beans,carrot,peas) - 1 cup

 Cumin seeds - 1 tsp

 Green cardamom - 2

 Black cardamom - 1

 Cloves - 1

 Bay leaf - 1

 Clarified butter / ghee - 2 tbsp

 Salt - to taste

 Chopped coriander leaves - 1 tbsp

 METHOD

 Heat clarified butter / ghee in a pan.

 Add cumin seeds, cardamom,bay leaf and cloves to crackle.

 Add mix veggies and saute for 4 - 5 mins.

 Add cooked rice and salt and mix well.

 Garnish with coriander leaves.

 Serve hot with chana dal,curd and chutney.

YELLOW MOONG DAL APPE

Prep Time : 15 mins 

Cooking Time : 5 mins 

Serve :4 

 INGREDIENTS 

Moong dal - 1 cup 

Chopped carrot - 1/2 cup 

Chopped onion - 1/2 cup 

Green chilly and ginger paste - 1 tsp 

Salt - to taste 

Asafoetida - a pinch 

Eno - 1 tbsp

 Oil - 1 tsp 

Black mustard seeds - 1 tsp

 Curry leaves - 8 - 10

 METHOD 

Wash and soak moong dal for 4 - 5 hours, add green chilly and ginger and grind to make a paste. 

Keep aside for fifteen mins, Take a bowl add moong dal paste, carrot,onion,salt, and eno and mix well.

 Heat oil in a pan add asafoetida,black mustard seeds and curry leaves and tempered the appe batter. 

Take appe patra grease with oil add one spoon batter and cover it and cook for 3 - 4 mins. 

Flip it and cook for five mins,turn off the flame serve hot with chutney.

VEG BURGER

Prep Time : 45 mins
 Cooking Time : 15 mins
 Serve : 2

 INGREDIENTS

 Boiled n mashed potato - 2
 Rice flour - 2 tbsp
 Chopped onion - 2 tbsp
 Green chilly - 1
 Grated ginger - 1 inch stick
 Cumin seeds powder - 1 tsp
 Red chilly powder - 1/4 tsp
 Salt - to taste
 Oil - 2 tbsp
 Cornflour - 2 tbsp
 Bread crumbs - 1/2 cup
 Hot and sweet tomato chilly sauce - 2 tbsp
 Black pepper powder - 1 ts
 Burger bun - 2
 Cheese slice - 2

 
 METHOD
 Mash the boiled potatoes,add salt,ginger,green chilly,red chilly powder,cumin seeds powder,bread crumbs,rice flour and one tbsp hot and sweet tomato chilly sauce and corn flour and mix well.
 Shape each ball to flat patties of medium thickness.
 All the balls are made in the same way.
 Heat oil in a pan and shallow fry the veggie tikki in a medium flame
. Cut the burger into the middle.
 Spread butter and shallow fry the burger.
 Add cheese slice ,potato tikki and hot and sweet chilly sauce and now cover with burger pieces serve hot.

ANDA PARATHA

Prep Time :15 mins

 Cooking Time :15 mins

 Serve :4

 INGREDIENTS

 Wheat flour - 1 cup

 Eggs - 4

 Finely chopped onion - 1

 Chopped green chilly - 2 - 3

 Chopped capsicum - 1

 Chopped carrot - 1

 Chopped coriander leaves - 1 tbsp

 Black pepper corns - 1/4 tsp

 Grated cheese - 4 tbsp

 Salt - to taste

 Carom seeds - 1/4 tsp

 Clarified butter - 2 tbsp

 METHOD

 Take a kneading bowl mix wheatflour,carom seeds and salt with small amount of water to make a soft dough .

Keep aside for 15 mins.

 Divide the dough into round balls,roll out dough into thin circle with the help of rolling pin.

 Heat the pan on a medium flame and make a chapati

 Take a bowl beat one egg and mix salt and pepper 

. Heat clarified butter in a pan spread the egg and place the chapati over the egg and press it.

 Spread some clarified butter on it.

 Flip over and cook on the other side.

 Place the onion, green chillies,carrot,capsicum,grated cheese and coriander leaves on the egg side facing and fold it

.Cut into the middle. Serve hot.

INSTANT 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 and chutney.

SABUDANA KHEER WITH MILKMAID

Prep Time : 15 mins
 Time : 30 mins

 Serve : 2

 INGREDIENTS

 Milk - 1 cup

 Milkmaid - 1/2 tin

 Sabudana/sago - 1/4cup

 Cardamom powder - a pinch

 Pistachio - 2tbsp

 METHOD

 Soak sago for 3 - 4 hours.

 Boil milk in a heavy bottom vessel

 Once boiled, keep it in a low flame and add milkmaid.

 Drain extra water from the sago.add in the milk.

 Stir occassionaly for thickening the milk

. Cook well till it gets thick and sago mix in the milk.

 Remove the vessel from the flame.

 Add cardamom powder and pistacho and stir allow to cool completely.

 Garnish with crushed pistachio.

BHATUA AND POMEGRANATE RAITA

Prep Time : 10 mins Cooking Time : 5 mins Serve : 2 INGREDIENTS Bhatua saag - 2 cup Pomegranate pearls - 1 cup Curd - 1 cup Roasted cumin seeds powder - 1 tsp Black salt - to taste Sugar- 1/2 tsp Red chilly powder - a pinch METHOD Pick off the leaves of the saag. Wash and clean bhatua leaves .Pressure cook bhatua leaves with one cup of water. After one whistle turn off the flame. Once cooled,open the lid.Drain water and mash the leaves, keep aside. Beat the curd, sprinkle the black salt,roasted jeera powder,red chilly powder and sugar. Add mashed bhatua leaves and pomegranate pearls and mix well. Garnish with pomegranate pearls. Serve chilled

MOONG DAL DOSA

Prep Time : 15 mins

 Ceooking Time : 25 mins 

Serve : 2 

 INGREDIENTS

 Split moong dal - 1 cup 

Green chilly - 1 

Ginger - 1 inch stick 

Cumin seeds - 1/4 tsp 

Salt - to taste 

Chopped onion - 2 tbsp 

Finely chopped coriander leaves - 1 tbsp

 Oil - 4 tbsp 

 METHOD 

Soak yellow moong dal for 4 - 5 hours,drain and add green chilly and ginger to make a fine paste. Add salt cumin seeds, coriander leaves and one cup of water to make a batter of dosa. 

Heat oil in a pan.add two spoon moong dal batter and spread it. 

Drizzle one tbsp oil. 

Flip it and cook both the sides. 

Serve hot with chutney.

NO BAKE CHOCOLATE TART

Prep Time : 4 - 5 hours
 Total Time : 4 - 5 hours
 Serve : 4

 
 INGREDIENTS
 Dark chocolates - 250 gms
 Milmaid - 1 cup
 Blueberry - for garnishing
 Strawberry - for garnishing
 Pistachio - for garnishing
 Powder sugar - 1 tbsp

 For biscuit tart

 Digestive biscuits - 250 gms

 Butter - 3/4 cup

 Cinnamon powder - 1/2 tsp

 METHOD

 For tart - Crush the digestive biscuit and grind the biscuit to make a powder.

 Add cinnamon powder and butter and mix well.

 Grease the mould and press the dough in the mould and keep in the fridge for 4 - 5 hours

 To make the filling Heat the milkmaid in a pot over medium low flame,until it simmers slightly around the edges.
Remove from the heat add the chopped chocolate and stir until melted and smoothed out

 Pour the filling into the cooled tart shell and put in the fridge for one hour.

 Garnish with strawberry,bluberry,pistachio and powder sugar

 Cool before cutting.