KATHAL CHOP

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

INGREDIENTS
Kathal / jack fruit    -  250 gms
Potatoes      -   4 big size
Ginger,garlic paste   -   1 tsp
Chopped onion   -  1
cumin seeds     - a pinch
Rice flour - 2 tbsp
Red chilly powder   -  1/2 tsp
Coriander powder    -  1/2 tsp
Turmeric powder     -  1/4 tsp
Amchur powder    -  a pinch
Salt   -  to taste
Cashew nuts - 1 tbsp
Raisins - 1 tbsp
Oil     -  2 tbsp
Corn flour   -   1 tsp
Suji   -  2 tbsp for coating
Chopped coriander leaves   -  1 tbsp


METHOD
   Cut the kathal /jack fruit into pieces.Pressure cook kathal/jack fruit and potatoes with one cup of water.
After one whistle switch off the gas.Drain water and keep aside.
Mash the kathal  and potatoes separately.Heat oil in a wok.Add cumin seeds to crackle.Add onion n saute for one mins.Add ginger ,garlic paste and all spices and saute for 4 - 5 mins.Add mashed jack fruit salt.cashew nuts and raisins and coriander leaves and mix well. Now stuffing is ready.
Add salt,red chilly powder,green chilly,coriander leaves,rice flour and corn flour in mashed potatoes and mix well.Stuff the jack fruit  feeling into the potatoes dough.Shape each ball to flat patties of medium thickness.
Coat them with suji and shallow fry in hot oil until golden in color.Flipping once in between.
Always cook in medium flame.
Serve hot with  tomato sauce .

 

MUSKMELON LEMONADE

Prep Time : 1 mins
Total time : 15 mins
Serve : 2

INGREDIENTS
Muskmelon pieces - 2 cup
Lemon squash - 1/2 cup
Lemon juice - 2 tbsp
Mint leaves - 8 - 10
Lemon chunks - 5 - 6
Crushed ice - 7 - 8


METHOD
Take a blender add muskmelon pieces,lemon squash 3 - 4,mint leaves and lemon juice and blend to make smooth.
Take a serving bowl add lemon ,mint leaves and crushed ice and pour the muskmelon juice.
Serve chilled

BUTTERFLY FLOWER ICED TEA

 

Prep Time : 15 mins
Cooking Time : 10 mins
Serve : 2

INGREDIENTS
Butterfly flowers - 10
Water   - 2 cup 
Lemon juice  -  1 tbsp
Ice cubes   -  1 bowl


METHOD 
Heat two cup of water in a pan once boiled turn off the flame and add butter  fly flower for ten mins

Strain the water.
Add the lemon juice  if your choice and mix well now add sugar it's optional.

When you add the lemon juice the color will change.
Pour into a  glass filled with ice.
Serve chilled.

GREEN MOONG DAL CHEELA

  

Prep Time     :15 mins
Cooking Time : 20 mins

INGREDIENTS
Saboot moong dal   -       1 cup
Cumin seeds       -        1 tsp
Salt        -  to taste
Water    - as required

METHOD
 Wash and soak moong dal for 3 - 4 hours.Then drain moong dal completely and grind it.Add more water if necessary.Add salt and cumin seeds and mix well.

Heat non stick pan to very hot sprinkle some oil till it sizzles and quickly pour one large spoon of batter on it.

Spread by gently rotating the pan.Lower the heat put some oil over cheela and flip it.

Serve hot with chutney.

MAKHANDI HALWA

 

Prep Time : 10 mins

 Cooking Time : 25 mins

Serve : 2

 INGREDIENTS

 Semolina -  1cup

 Milk - 2 cup

Sugar - 1/2 cup

 Cardamom powder - 1/4 tsp

 Crushed almonds - 1 tbsp 

Saffron - few strands

 Clarified butter - 1 cup

 

 METHOD 
Soak semolina for two hours with two cup of milk.

Heat clarified butter in a pan and now add sugar and caramelised  in a slow flame and stir in between.

 Now add soaked semolina ans saute in slow flame

 The semolina absorbs the ghee ,Stir properly otherwise lumps formed.

 The whole mixture cook for 7 - 8 mins. 

Add cardamom powder,crushed almonds and saffron strands. 

The makhandi  halwa is ready to serve.

 Garnish with crushed almonds and saffron