SABUDANA KHICHDI

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

INGREDIENTS
Sabudana - 1 cup
Boiled potatoes - 2
Peanuts - 2 tbsp
Green chilly - 2
Cumin seeds - 1/4 tsp
Sendha salt - to taste
Oil - 2 tbsp
Chopped coriander leaves - 1 tbsp

METHOD
Soak sabudan for two to three hours and drain it
Heat oil in a pan.
Add peanuts and fry for two to three mins in low flame.
Now add cumin seeds, green chilly and boiled potatoes and saute for 2 - 3 mins
Add sabudana and senda salt and mix well
Add coriander leaves and mix well.
Serve hot.

 

MANGO ICECREAM

 

Prep Time : 15 mins
Total Time : 4 - 5 hours
Serve : 4

INGREDIENTS
Mango pulp      -   1 bowl
Cream          -  1 bowl
Condensed milk     - 1 bowl

METHOD
We take all the ingredients in equal quantity.
In a blender we blend all the ingredients.
Pour the mango ice cream in the air tight container.
Keep it in the freezer for 3 - 4 hours.
Take it out and churn the mango ice cream mixture and freeze it.
After two hours it would have completely formed.
Yummy mango ice cream is ready.

CRISPY MASALA PEANUTS

 

Prep Time : 15 mins
Cooking Time : 5 mins
Serve : 4

INGREDIENTS
Peanuts     -  250 gms
Red chilli powder  -   2 tsp
Asafoetida / hing   -  a pinch
Gram flour     - 2 tbsp
Black salt   -  a pinch
Salt   -    to taste
Turmeric powder    -  1/2 tsp

METHOD
Wash peanuts in a fresh water and drain extra water in it.
Add red chilli powder,salt,black salt and asafoetida /hing and mix well.
Covered it and keep in the freeze for 2 hours.
After two hours add gram flour / besan into the peanuts and mix well.
Keep it in the microwave on high for two minutes.
Mix well and again keep in the microwave for one mins.
Again mix well and keep in the microwave for one mins.
Crispy masala peanuts are ready to eat.

LEFTOVER DAL PARATHA

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

INGREDIENTS
Whole wheat flour  -   1 cup
Leftover chana dal palak - 1 cup
Finely chopped onion  -  2 tbsp
Finely chopped green chilly  -  1/4 tsp
Finely chopped coriander leaves  -  1 tbsp
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Oil  -  3 tbsp

METHOD
Take a large bowl add whole wheat flour,leftover dal,carom seeds,cumin seeds,salt,oil,onion,green chilly ,one tbsp oil and coriander leaves and mix well.
Make a soft dough,and keek aside for 30 mins.
Divide the dough into balls and roll out.
On a heated pan make paratha applying oil on both the sides.
Serve hot with lauki ki subji and chutney.

MANGO PHIRNI

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Milk      - 3 cup
Soaked rice     -  1/4 tsp
Sugar     - 2 tbsp
Mango pulp   -  1 cup
Cardamom powder  - 1/4 tsp
Raisins   -1 tbsp
 Crushed pistachio - 1 tbsp
Mango chunks - 2 tbsp
MintLleaves - for garnishing 

METHOD
Wash and soak the rice for half an hour and grind coarsely
Boil milk in a thick bottom vessel.
Once boiled keep it in a low flame.
Add rice paste and mix well.
Stir in between thickening the milk.
Cook well till it gets thick .
Add sugar,raisins and cardamom powder.
Once cooled,add mango pulp and mix well.
Take a bowl  add mango phirni and lastly add mango puree
Garnish with mango chunks ,pistachio and m in t leaves.