DRY ARBI KI SUBJI

 

Prep Time : 45 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Arbi/taro root  -  250 gms
Ginger garlic paste  -  1 tsp
Sliced onion  -  2
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1 tsp
Amchur powder/dry mango powder  -  1/4 tsp
Carom seeds  -  1/4 tsp
Fenugreek seeds/methi seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  1/2 cup
Coriander leaves  -  1 tbsp

METHOD
Peel and chopthe taro root/arbi 
Heat oil in a  pan,add fenugreek and carom seeds to crackle.
Add sliced onion and saute for 3 - 4 mins.
Add ginger garlic paste,red chilly powder,turmeric powder,coriander powder,salt and two tbsp water and saute 3 - 4 mins.
Now add arbi/taro root and  mix it well,cook for ten mins in a low flame until tender.
Garnish with coriander leaves and serve.

VERMICELLI UPMA

 

Prep Time       -10 minutes

Cooking Time - 15 minutes

Serve               -   4

INGREDIENTS
Vermicelli sewai  _ 1 cup
Mustard seeds -1/2 tsp
Green chillie - 1
Finely chopped onion -1
Small diced potato - 1
Finely chopped carrot - 1
Green peas - 1/2 cup
Clarified butter  _ 2 tbsp
Curry leaves - 6-7
Salt - to taste

Sugar _ 1/2 tsp

Lemon juice _ 1 tsp
Oil - 2 tsp
Water - 2 cup

METHOD

 

    Heat clarified butter in a pan add vermicelli  sewai and roast for few mins
Noa add two cup of water and boil for 4 to 5 mins and strain  it

Heat oil in a pan add mustard  seeds  to  crackle now add onion and potato till light brown
. Add ,carrot,green peas, curry leaves, turmeric powder and green chilliy and saute for 5-6 minutes.
 Add vermicelli  sewai and salt and cook for 2-3 minutes,when the vermicelli  upma get ready, mix sugar and lemon juice  and serve in the break fast.

PAV BHAJI

 

Prep Time : 15 mins

Cooking Time : 30 mins

Serve : 2

INGREDIENTS

Boiled potatoes - 4 - 5

Grated carrot - 1/2 cup

Grated cabbage - 1/2 cup

Chopped capsicum - 1/2 cup

Chopped onion - 1

Green peas - 1/2 cup

Chopped tomatoes - 2

Ginger, garlic paste - 1 tsp

Chopped green chillies - 2

Turmeric powder - 1/2 tsp

Red chilli powder - 1 tsp

Pav bhaji powder - 1 tsp

Salt - to taste

Oil - 2 tbsp

Butter - 1 tbsp

Chopped coriander leaves - 1 tbsp

Pav - 2

METHOD

Boil the potatoes in a pressure cooker. Peel and mash it..

Heat the oil in a wok.Add onion fry till light brown.Add ginger, garlic paste, red chilli powder,turmeric powder,green chillies add some water n saute.

Add tomatoes and cook on medium flame approax 4-5 mins.

Add the veggies and saute 2-3 minsNow add potatoes and mix well.

Add one cup of water and cook for 4-5 mins.Add salt, butter and pav bhaji masala and mix well..

Garnish with coriander leaves and serve.

Pav

Slice the pavs.Heat the pan grease some butter and place the pav in medium flame till golden brown.

Serve the pav with bhaji.

BROCCOLI SOUP

 

Prep Time : 10 mins

 Cooking Time : 15 mins
 Serve : 2

 INGREDIENTS

 Broccoli - 1 cup

 Butter - 1 tsp

 Almonds - 4 - 5

 Salt - to taste

 Black pepper powder - 1/4 tsp

 Vegetable stock - 2 cup

 METHOD
 Wash and chop broccoli.

 Boil broccoli pieces with 1 cup of water and salt in a pan for ten mins

. Soak almonds in warm water for fifteen mins

. Once cooled to make a paste of broccoli and almonds

 Heat butter in a pan.

 Add broccolli almonds paste and two cup of vegetable stock.

 Add black pepper powder and cook for five mins in medium flame.

 Serve hot.

ANGOOR KI CHUTNEY

 

Prep Time : 10 mins
Cooking Time : 10 mins
Serve : 4

INGREDIENTS
Grapes/angoor  -  2 cup
Sugar - 1/2 cup
Black salt - 1/2 tsp
Salt - a pinch
Turmeric powder  - 1/4 tsp
Red chilly powder - 1/4 tsp
Panch phoren - 1/4 tsp
Oil - 2 tsp

METHOD
Wash and cut the grapes into two pieces.
Heat oil in a pan,add panch phoren to crackle
Add grapes and saute for one mins in high flame.

Add black salt,salt,turmeric powder,red chilly powder and cook in a low flame for two mins.
Now add sugar and mix well.
Cook till sugar dissolves and grapes are soft
Turn off the flame.
Serve with snacks