SUJI HALWA

 

Prep Time : 10 mins

 Cooking Time : 25 mins

 Serve : 2

 INGREDIENTS

 Semolina -  1/2 cup

 Water - 1.5 cup 

Sugar - 1/2 cup

 Cardamom powder - 1/4 tsp

 Crushed almonds - 1 tbsp 

Saffron - few strands

 Clarified butter - 1/2 cup

 

 METHOD 

Heat clarified butter in a pan.

 Roast the semolina 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 and add into the suji and mix well.

 The semolina absorbs the syrup Stir properly otherwise lumps formed.

 The whole mixture cook for 7 - 8 mins. 

Add cardamom powder,crushed almonds and saffron strands. 

The halwa is ready to serve.

 Garnish with crushed almonds and saffron

ALOO PARWAL BHAJIYA

 

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

INGREDIENTS
Aloo/potato  -  2 medium size
Parwal/pointed gourd  - 4
Red chilly powder  - 1/2 tsp
Turmeric powder  -  1/4 tsp
Garlic paste  - 1/2 tsp
Fenugreek seeds/methi seeds  -  a pinch
Green chilly  -  2
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Peel wash and cut potatoes length wise.
Also wash and cut the edges of the pointed gourd,cut in length wise.
Heat oil in a pan,add fenugreek seeds to crackle.
Add potato and pointed gourd and stir fry on low flame for 4 - 5 mins.
Add turmeric powder,red chilly powder and garlic paste and mix well.
Add salt and green chilly n saute for 4 - 5 mins.
Let it cook on slow flame.
Serve with chapati .

 

METHI PARATHA

 

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


INGREDIENTS 
2 Cup wheat flour
1Cup chopped methi leaves
2 Chopped green chilly

1/4 tsp Catch salt
2 Tbsp oil for kneading the dough
4 Tbsp oil for shallow frying

METHOD
In a kneading bowl mix together all the ingredients with the help of water.
To make a stiff dough.
Divide the dough into equal size balls.
Flatten the balls into thick round paratha.
Roll like paratha and place the paratha over the hot tawa,as soon as look like brown.
Applying oil on both sides.
Take off the pan and serve hot with green chutney , cabbage subji and salad.

CABBAGE KI SUBJI

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS 

Cabbage     -    250 gms
Potatoes   -    2

Green peas - 1/ 2 bowl
Chopped onion   -   1
Chopped tomato - 1
Ginger  paste   -  1 tsp
Green garlic - 1 tsp
Turmeric powder   -  1/2 tsp
Red chilli powder      - 1 tsp
Coriander powder     - 1 tsp
Fenugreek or methi seeds   -  a pinch
Salt -   to taste
Oil   -   2 tbsp
Sugar  -  1/2 tsp

METHOD

Wash cabbage properly.Chop it thin pieces

.Wash peel and chop the potatoes in cubes

Wash and clean the green peas.
Heat oil in a pressure cooker.Add fenugreek or methi seeds to crackle
.Add onion n saute till light brown.Add ginger garlic paste,red chilli powder,coriander powder,turmeric powder and salt n saute for 4 - 5 mins.

Add chopped tomato and mix it well.
Now add cabbage , green peas and potato and mix well.

Add sugar and cover the cooker lid on a high flame after one whistle turn off the flame.
Once cooled to open the lid and mix well
Garnish with coriander leaves and serve

CARROT HALWA

Preparation time- 20 minutes
Cooking time- 1 hour

Serve -  10

INGREDIENTS
Chopped carrot     -  2 kg2 tbsp
Chopp beetroot - 2 tbsp
Beetroot juice - 2 tbsp
Milk   -    1 kg
Milkmaid   - 250 gms
 ghee     -   1 cup
Cardamom powder    -   1 tsp
Crushed cashew nuts     -   2 tbsp
Raisins       -    2 tbsp



METHOD
Wash, peel and chop the carrots and beetroot
. Pressure cook the chopped carrots ,beetrootand milk.
 When cooker release the whistle turn off the flame.
 Once cooled, open the lid.
Simmer the flame and stir continuously till it gets thick and add beetroot juice and mixed well.
. Add   ghee and mix well
. When the mixture (carrot and milk) gets dried, add milkmaid and saute for 4-5 minutes.
Add cardamom powder, raisins and cashew nuts, pistachio and mix well
 serve hot.