BESAN KI SUBJI

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS

Besan - 1 cup
Coriander powder - 1tsp
Red chillie powder - 1 tsp
Turmeric powder- 1/2 tsp
Ginger and garlic powder- 1 tsp

Finely chopped onion- 1
Oil- 1/2 cup
Salt- to taste
Water- as required
Cumin seeds- a pinch

METHOD
Mix salt and enough water in the besan and make pakora like liquid. Grease oil in a kadai and heat it. Pour the besan liquid and stir it continuously. Make a soft besan dough. Grease the oil in a plate and spread it all over. Now cut it in diamond shapes.
Heat oil in the kadai and deep fry the diamond shape pieces. Fry the pieces on a slow flame till golden brown. Drain on paper napkin.
Now again heat oil in the kadai. Put the cumin seeds to crackle. Add onion andsaute for 5 minutes till it gets pink colour. Add the ginger garlic paste, coriander powder, red chillie powder, turmeric powder and stir well and saute for 4 to 5 minutes. add 2 cup of water and boil it. When it gets boiled, add the pieces and besan sabji is ready to eat. Serve hot.

PURI SUBJI

 

Prep Time : 15 min s
Cooking Time : 15 m ins
Serve : 2

PURI
INGREDIENTS
Wheat flour - 1 cu
Salt - to taste
Clarified butter - 4 tbsp
Oil - for frying

METHOD
Take a large bowl add above listed ingredients  puri
With the help of little chilled water  to make a dough.
Keep aside for thirty minutes
Divide the dough into balls and roll it.
Heat enough oil in a pan.
Deep fry the puri in hot oil until golden and crispy.
Serve hot with  aloo baingan ki subji

Baingan aloo ki subji

 INGREDIENTS
Aloo/potato   -   4 potato
Baingan /eggplant   - 2 eggplant
Red chilli powder  -   1 tsp
Turmeric powder  -1 tsp
Garlic paste     - 1 tsp
Panchphoran  - 1/2 tsp
Asafoetida    -   a pinch
Salt  -   to taste
Oil   - 2 tbsp
Tomato  - 1 
Chopped coriander leaves for garnish

METHOD
      Wash and peel the potato and cut into four pieces
     Wash and cut the baingan into pieces.

    Heat oil in a pressure cooker add asafoetida and pachphoran to crackle.
Add potato,/aloo, baingan/bringal, tomato and all the spices and also add half cup of water and cover the lid .

When the pressure cooker release the whistle switch off the gas.

After some time open the cooker lid.Add salt and mix well.
    Garnish with coriander leaves and serve

CUCUMBER COOLER

 

Prep Time :10 mins,
Total Time : 10 mins
Serve : 2

INGREDIENTS
Cucumber - 1 medium size
Salt - to taste
Lemon juice - 2 tbsp
Ice cube - 10 - 12
Water - 1/2 cup

METHOD
Wash and peel the cucumber cut into cubes.
Take a blender add cucumber pieces,salt, and 1/2 cup of water and blend them.
Pour into the serving bowl with ice cubes.
Serve chilled.

MANGO SHRIKHAND

 

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

INGREDIENTS
Hung curd   -   1 cup
Mango pulp  -  1 cup
Butter scotch  -  1 cup
Sugar  -  2 tbsp
Cardamom powder  -  1/4 tsp
Cherry    -  for garnishing
Mint leaves   - for garnishing

METHOD
Grind the mango pulp and make a paste.
Whisk the hung curd add sugar and cardamom powder and mix well.
Now add butter scotch and mix well.
Take a serving bowl add hung curd and  now at the top add mango pulp.
Garnish with mint leaves ,cherry and butter scotch
Serve chilled.

CUCUMBER MAYONNAISE SANDWICH

 

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

INGREDIENTS
Bread   -  4 slice
Finely chopped cucumber  -  1 bowl
Butter  -   1 cube
Black pepper powder  -  a pinch
Mayonnaise - 2 tbsp


METHOD
Finely chopped the cucumber.
Add mayonnaise and sprinkle some black pepper powder and mix well.

Spread the mayonnaise cucumber mixture on the top of the bread.
Cover this stuffed slice to other slice.
Heat non stick pan.
Grease with butter and place the sandwich on medium flame and grill it.
Spread the butter both the sides get golden brown.
Serve hot .