BESAN HALWA

 Prep Time  : 10 mins

Cooking Time : 25 mins
Serve  : 2

INGREDIENTS
Gram flour  - 1/2 cup
Water -  1/2 cup
Sugar  -  1/2 cup
Cardamom powder  -  1/4 tsp
Raisins  -  1 tbsp
Crushed almonds  -  1 tbsp
Saffron  -  few strands
Clarified butter  -  1/2 cup

METHOD
Heat clarified butter in a pan.
Roast the  gram flour on medium flame until light brown in color and give out the fragrance.
After stirring further for 10  - 15 mins make the syrup of sugar and water add into the  Gram flour and mix well. 
The  gram flour absorbs the syrup
Stir properly otherwise lumps formed.
The whole mixture cook for 7 - 8 mins.
Add cardamom powder,raisins,crushed almonds and saffron strands.
The halwa is ready to serve.
Garnish with crushed almonds,raisins and saffron

HYDERABADI CHICKEN BIRYANI

 

 

 Prep Time : 25 mins

Cooking Time : 45 mins
Serve : 4

INGREDIENTS
Boneless chicken  -  500 gms
 Ghee  -  6 tbsp
Biryani masala - 1 tsp
Cloves  -  3 - 4
Green cardamom  -  4
Black cardamom -  2
Mace  -  one piece
Black pepper  -  4 - 5
Cinnamon powder  - 1/4 tsp
Ginger garlic paste  -  1 tbsp
Sliced onion  -  1
Fried onion - 1/2 cup
Curd - 2 tbsp
Salt - to taste
Half done rice -  2 cup
Kevra water  -  1 tbsp
Saffron  -  few strands
Milk - 1/4 cup
Green chilly - 2 cut in slit
Green coriander leaves - 1 tbsp
Mint leaves - 1 tbsp


METHOD
Heat ghee in a pan and deep fry the sliced onion and strain it.
Heat oil in a pan add whole garam masala and fry for a few seconds.
Add sliced onion and chicken pieces and saute for 4 - 5 mins.
Add ginger garlic paste, biryani masala and salt and mix well.
Add water and cook in a low flame for  15 mins.
Soak rice for half an hour and strain it
Bring the water to boil,add green chilly,cumin seeds,one tbsp  shudh ghee,salt and rice make half done rice

Evenly spread the half done rice and fried onion,coriander and mint leaves and chicken and  to form at least two layer.
Soak the saffron in hot milk and add saffron milk.
Add cinnamon powder and fried onion  and cover the lid
Tightly cover the pan and cook 7 - 8 mins.
Add kevra  water before serving.

SPINACH RAITA

 

Prep Time: 15 mins 

Cooking  Time: 5 mins 

Serve  : 2

INGREDIENTS
Palak    -    250 gms

Hung burd       -    1 cup
Black salt    -  1/2 tsp

Salt    -  1/2 tsp
Roasted cumin powder   -  1/2 tsp
Sugar-   1 tsp 

METHOD
Wash and clean the palak.Cut into pieces.Boil in a pan for five mins and strain it

Beat the curd.Sprinkle the black salt,roasted cumin powder,salt and sugar.
Add palak leaves.
Serve chilled .

PUNJABI SAMOSA

 

Prep Time : 15 mins
 Cooking Time : 30 mins
 Serve : 2

 INGREDIENTS

 All purpose flour / maida - 1 cup
 Clarified butter / ghee - 2 tbsp
 Carom seeds - a pinch
 Onion seeds - a pinch
 Salt - to taste
 Oil - for frying
 For stuffing
Boiled potatoes - 4 big size
 Chopped cashew nuts - 4 - 5
 Raisins - 1 tbsp
 Chopped green chilly - 1/4 tsp
 Red chilly powder - 1/2 tsp
 Coriander powder - 1 tsp
 Turmeric powder - 1/4 tsp
 Ginger garlic paste - 1 tsp
 Roasted cumin seeds powder - 1/2 tsp
 Salt - to taste
 Cumin seeds - a pinch
 Chopped coriander leaves - 1 tbsp

 Heat 2 tbsp oil in a pan.
 Add cumin seeds to crackle.
 Then add ginger garlic paste,green chilly,coriander powder,red chilly powder and turmeric powder and mix well
. Add boiled and crushed potatoes,salt and roasted cumin seeds powder and saute for one mins
 Dont mash the potato completely just crumble it with hand
. Add cashew nuts and raisins and mix well.
 Add coriander leaves and mix well.
 Now stuffing is ready.
 Let it cool. Now roll a small dough just like chapati
. Cut it in two halves
. Apply water to half of cut shape it cones press it.
 Stuff the potato filling.
 Seal the edges of samosa.
 Heat enough oil in a pan.
 Place the samosa,lower the heat and fry till light brown.
 Serve hot samosa with tea.

BEETROOT FLAVOUR DAHIVADA

 

Prep Time : 15 mins
Cooking Time :25 mins
Serve : 4


INGREDIENTS
Moong dal- 1 cup
Urad dal   -   1 cup

Beetroot chunks - 1/2 cup
Ginger paste- 1 tsp
Green chilly chopped- 3 to 4
Coriander leaves chopped- 100 gm
Oil for frying
Salt to taste
Yogurt (thick fresh)- 2 cup
Black salt- 1 tbsp
Red chilly powder- 1 tbsp
Cumin seeds roasted- 1 tbsp
Sweet tamarind chutney -  2 tbsp
Green coriander chutney  -  2 tbsp
Beetroot paste - 2 tbsp

METHOD
Wash and soak the moong dal  ,urad dal for 3-4 hours and now add beetroot chunks,green chilly and ginger and grind to a fine paste. Beat the batter very well till light and fluffy. Add the salt and coriander leaves in the batter. Heat the oil in a deep frying pan. Make equal size balls and deep fry it in hot oil until pink in color. Simmer it after we put all the vadas and cook in a medium flame until done. Now take out the vadas once done into a bowl of water and let them soak for 10 minutes. Now press the vadas so that excess water is out.
                        Beat the yogurt and add beetroot  paste and mix well and place the vadas in a serving bowl and pour the curd all over the vadas. Sprinkle red chilly powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney and green coriander chutney.