POHA NAMKEEN

 

Prep Time : 10 mins

 Cooking Time : 30 mins

 Serve : 6

 INGREDIENTS 

Poha - 2 cup 

Peanuts - 1/2 cup 

Makhana - 1/2 cup 

Foota chana - 2 tbsp

Mustard seeds - 1/4 tsp

 Curry leaves - 10 - 12

 Salt - to taste 

Sugar - 1/2 tsp 

Chat masala - 1/2 tsp

 Chilly flax - 1/2 tsp 

Black salt - 1 tsp 

Oil - for frying 

 METHOD 

Heat enough oil in a pan.

Deep fry poha,peanuts,makhana,foota chana and one by one and drain in a paper napkin. Deep fry the mustard seeds and curry leaves and mix well.

 Sprinkle chat masala,salt,sugar,black salt and chilly flax and mix well.

 

POMEGRANATE AND MANGO RAITA

 

Prep Time : 25 mins
Total Time : 25 mins
Serve - 4


INGREDIENTS
Pomegranate  - 1 cup
Chopped  mango - 1
Hung curd   -  1 cup
Olive oil - 1 tbsp
White pepper  -  1/2 tsp
Salt  - to taste


METHOD
Hung the curd in a muslin cloth for 2 - 3 hours and then prepare raita.
Beat the hung curd
Add olive oil, white pepper ,salt and mix well.
Add pomegranate  seeds and mango chunks and mix well.
Garnish with pomegranate seeds and mango chunks.

YELLOW MOONG DAL CHEELA

 

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Split moong dal  -  1 cup
Green chilly -  1
Ginger  -   1 inch stick
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp


METHOD
Soak yellow moong dal for 4 - 5 hours,drain and add green chilly and ginger to make a fine paste.
Add salt cumin seeds and one cup of water to make a batter of cheela.
Heat oil in a pan.add two spoon moong dal batter and spread it.
Drizzle one tbsp oil.

Flip it and cook both the sides.
Serve hot

PANCHRATAN DAL/LENTILS

 

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

INGREDIENTS
Dhuli moong dal/lentils   - 1 tbsp
Dhuli masoor dal/lentils  -  1 tbsp
Dhuli urad dal/lentils     -  1 tbsp
Chana dal/gram               - 1 tbsp
Tuar dal/lentils      -   1 tbsp
For tempering
Ghee                    -  2 tbsp
Cumin seeds      -   1/2 tsp
Finely chopped onion  -   1
Red chilly powder   -  1/2 tsp
Turmeric powder    - 1/2 tsp
Salt       -   to taste
Green chilly - 1
Chopped tomato - 1
Coriander leaves - 1 tbsp


METHOD

Soak chana dal for two hours

. Pressure cook dal with salt ,turmeric powder and 3 cup of water.

 After 10 mins turn off the flame

For the tempering
Heat butter in a pan.Add beans,tomato,garam masala and curd n saute in a medium flame.
Add cardamom powder,red chilli powder in a pan.
Add in a cooked dal/lentils and cover it for 2 - 3 mins.
Garnish with butter and green chillies

APPLE NUTS SMOOTHIES

 

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

INGREDIENTS
Chopped apple - 1
Chopped almonds  - 6 - 8
Dates - 2
Chopped cashew nuts - 2
Anjeer - 1
Oats  - 1/4 cup

  Cinnamon powder - a pinch                                                                                                                            

METHOD
Wash and chop the apple  crush the almonds cashew nuts ,dates and anjeer
Take a blender add apple,
Oats  , cinnamon powder and crushed  almonds,cashew nuts,anjeer and dates and blend  to make  smooth. 

Pour the apple nuts smoothie in the serving  glass  garnish with Oats.

DAHI PURI CHAT

 

Prep Time : 15 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS
Puri/golgappa    -  10 pieces
Thick curd     - 1 cup
Sugar - 2 tbsp
Imli/tamarind sweet chutney    -  4 tbsp
Coriander leaves green chutney - 2 tbs2
Boiled potatoes    - 1cup
Finely chopped onion   -  1/2 cup
Nylon sev   -  2 tbsp
Red chilli powder    -  1 tbsp
Black salt   - 1 tbsp
Roasted cumin powder   -    1 tbsp
Chopped coriander leaves   -    1 tbsp
Pomegranate seeds - 2 tbsp

METHOD
Arrange all the puri/golgappa on the plate.
Make a whole in the centre of the puri.
Add potatoes and onion into the puri'
Add tamarind sweet chutney and coriander leaves chutney into the puri.
Beat the thick curd and add 2 tbsp sugar and mix it well and add in the puri.
Sprinkle red chilli powder,roasted cumin powder and black salt on the puris one by one.
Garnish with coriander leaves,nylon sev and pomegranate seeds