MEETHI SEWAIYA

 

Prep Time  : 25 mins
Cooking Time 50 mins
Serves  : 2

INGREDIENTS
Vermicelli sewain    - 100 gms
Sugar  -  4 tbsp
Milk  -  500 gms
Clarified butter / ghee -    1 tbsp
Cardamom powder  -   1/4 tsp
Kevra water    -   4 - 5 drops
Crushed almonds -2 tsp
Raisins - 1 tsp
Pistachio  - for garnishing 
METHOD
Heat clarified butter / ghee and roast the  sewaiya on medium flame.
Heat milk in a heavy bottom vessel.
Once boiled ,keep it on a low flame.
Add the roasted sewaiya in the boil milk..
Cook for ten mins.in a low flame.
Add sugar and mix well.
Add crushed almonds and raisins.

Garnish with chopped pistachio.

BEETROOT PARATHA

 

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

INGREDIENTS
For spinach paratha
Chopped beetroot  -  250 gms
Wheat flour  -  1 cup
Grated ginger  -  1 inch stick
Chopped green chilly  -  1/4 tsp
Curd  -  2 tsp
Carom seeds  - a pinch
Cumin seeds  -  a pinch
Salt  -  to taste
Clarified butter -  4 tbsp

METHOD
Wash and chop beetroot and blanch it

Once cooled to make a paste.
In a kneading bowl,mix wheat flour, beetroot puree,curd,carom seeds and salt.
Make a soft dough with the help of little water.
Keep aside for 15 mins.
On a heated pan,make parathas applying clarified butter both the sides
Once both the sides are cooked and golden brown in color.
Serve hot with  subji, green chutney and curd.

QUINOA SALAD

 

Time  : 10 mins
Cooking Time  : 5 mins
Serve  : 2

INGREDIENTS
Boiled quinoa   -  1/2 cup
Finely chopped onion   -  1
Finely chopped cucumber - 1

Finely chopped tomato - 1

Finely chopped radish - 1
Finely chopped green chilly  -  1
Finely chopped coriander leaves  - 1 tbsp
Lemon juice  -  1 tbsp
Black pepper powder  -  1/4 tsp
Salt  -  to taste
Chat masala  -  1 tsp

METHOD

Take a large bowl add quinoa ,cucumber, tomato,green chilly,onion, radish and lemon juice and mix well.
Sprinkle salt,chat masala and,black pepper powder and mix well.
Serve chilled.

PEAS KULCHA

 

Prep Time  : 25 mins
Cooking Time  : 20 mins
Serve : 2

INGREDIENTS
Wheat flour -  1.5 cup
Clarified butter  -  2 tbsp
Baking powder  -  1/2 tsp
Salt  -  to taste
Sugar  -  1/2 tsp
Curd  -  2 tbsp
Milk  -  2 tbsp
Onion seeds  -  1 tbsp
Butter  -  50 gms
For stuffing
Matar / green peas  -  1 cup
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Amchur / dry mango powder  -  1/4 tsp
Asafoetida   -  1/4 tsp
Cumin seeds  -  1/4 tsp
Ginger garlic paste  -  1/2 tsp
Green chilly  -  1/4 tsp
Oil  -  2 tbsp

METHOD
Heat oil in a pan.
Add asafoetida and cumin seeds to crackle..
Add ginger garlic paste and saute for one mins.
Add matar/green peas,green chilly,red chilly powder,turmeric powder,and saute for 3 - 4 mins.
Add amchur/dry mango powder and mix well.
Turn off the flame.
Once cooled ,grind to make a paste.
Add salt and mix well.
Now stuffing is ready.

In a kneading bowl  add hot milk,curd,baking powder,baking soda,salt, sugar and  ghee and mix well. 
Now add  wheat flour and mix it well
Make a soft dough no need of water.
Keep aside for one hour in a hot place.
Take some dough and make medium size ball.
Roll into balls.
Stuff one tbsp matar filling then roll out the kulcha.

Heat the tawa,sprinkle some water on the other side of the  kulcha in order to stick it to the tawa and cook it for one mins on a high flame .

After a minute, turn the tawa and cook on high flame till it gets golden brown.
Apply some butter over the hot kulcha and serve hot.