BAJRA KHICHDI

 

Prep Time : 15 mins

Cooking Time : 20 mins
Serve : 2

Best light summer meal is khichdi,aloo chokha,mint coriander chutney,curd,ghee,roasted papad

INGREDIENTS

Basmati rice     -  1/2 cup
Bajra -    1/2 cup
Water    - 4 cup
Chopped onion   - 1
Ginger, garlic paste   -  1 tsp
Green peas   - 1/2 cup
Carrot chopped -  1

French beans - 2 tbsp
A whole dry red chilli                -                                    
Cumin seeds    - a pinch
Turmeric powder    - 1 tsp
Coriander powder - 1 tsp
Red chilli powder  - 1/2 tsp
Salt   -  to taste
Oil    - 1 tbsp

METHOD
    Heat oil in a pan and fry beans,carrot and peas.
Clean and wash moong dal and bajra
 In a pressure cooker add bajra, dal, ginger ,garlic paste, turmeric powder, red chilli powder, coriander powder, peas, carrot ,beans and water.
  Close the cooker and steam it.
 When the cooker release the whistle switch off the gas
.After some time we open the cooker lid.
. Add salt and mix well.
  Heat oil in a pan.
 Add cumin seeds and a whole dry red chilly to crackle.
 Add onion and saute  till onion turns golden brown and pour it over the khichdi.

QUINOA AND VEGETABLES CUTLET

 

Prep Time   : 30 mins
Cooking Time : 15 mins
Serves  : 4

INGREDIENTS
Quinoa - 1bowl
Boiled  carrot   - 1/2 cup  -
Boiled cabbage - 1/2 bowl
Tomato ketchup - 1 tbsp
Green chutney  - 1 tbsp
Black pepper powder -  a pinch
Chopped green chilly - 1
Finely chopped coriander leaves - 1 tbsp
Corn flour   -   2tbsp
Salt -  to taste
Oil   -  2 tbsp


METHOD
Soak quinoa for two to three hours
Boil the quinoa and veggies separately

Take a bowl add boiled quinoa ,carrot,cabbage,corn flour,tomato ketchup,black pepper,salt and mix well.
To make a soft dough.
Divide the dough in equal size balls
.Shape each ball to flat patties of medium thickness.
Heat oil in a pan.'Place the cutlet and shallow fry from both the sides.
Serve hot.
Veg cutlet is ready to serve.

FRUIT CUSTARD

 

Prep Time : 15 mins
Cooking Time : 15 mins

Serve : 2

INGREDIENTS
Milk     -  500 ml
Vanilla custard -   2 tbsp
Sugar     - 2 tbsp
Strawberry  - 5 - 6
Fresh cherry - 1/2 bowl
Orange - 1
Chopped apple - 1 bowl

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.
Switch off the flame.
Once cooled,keep in the fridge.
Chop the apple

and  strawberry and add in the custard and also add orange segment 

Serve chilled.

CHICKEN TIKKA

 

Prep Time : 15 mins
Cooking Time : 50 mins
Serve : 4

INGREDIENTS
Boneless chicken breast - 3 - 4
Onion paste - 2 onion
Ginger garlic paste - 1 tbsp
Cloves - 5 - 6
Green cardamom - 3 - 4
Black cardamom - 2
Green cardamom - 4
Whole black pepper - 5 - 6
Red chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Tandoori orange color - 1/2 tsp
Thick curd - 1/2 cup
Salt - to taste
Oil - 4 tbsp

METHOD
Wash and clean chicken breast and marinate with salt and tandoori orange color and keep aside for 30 mins
Take a blender add onion paste,ginger garlic paste,green and black cardamom,cloves,whole black pepper,turmeric powder and red chilly powder and blend it and  marinate chicken with all these spices and now marinate with thick curd and keep aside for 3 - 4 hours.
Heat oil in a pan,add chicken pieces and cook in a slow flame for 10 mins
 When cook on one side  turn the side  and cook for 10 mins.
Serve hot.

ORANGE CHEENA PAYESH

 

Prep time 10 mins
 Cooking time 15 mins
 Serving- 2 persons

 INGREDIENTS

 Milk 3 cups

 Grated panner 1/2 cup

 Orange segment 1/2 cup

 Fresh orange juice 1/2 cup

 Cardamom powder 1/4 tsp

 METHOD

 Boil milk in a heavy bottom vessel,once boiled keep it in a low flame,stirring occasionaly

. Reduce milk in a half quantity while stirring and scrapping the sides continuously

 Add sugar and mix well.

 Add cheena and cardamom powder and mix well.

 Keep in the fridge for an hour and now add orange juice and orange segments and serve chilled. Garnish with cherry.