COCONUT LADOO WITH CHOCOLATE CHIPS

 

Prep Time  :  25 mins
Cooking Time  :  20 mins
Serve  : 8

INGREDIENTS
Fresh grated coconut   -   1 cup
Mawa / whole dried milk  -  1 cup
Sugar  -  3/4 cup
Cardamom powder  -  1/4 tsp
Chocolate chips - 100 gms

METHOD
Peel and grate the coconut.
Take a pan add grated coconut saute for one  to two mins.
Add whole dried milk / mawa and sugar and stir continuously till the sugar melt  and mixed well.
The solution will start to thicken add chocolate chips and turn off the flame.
Add cardamom powder  and mix well.
When it cools,shape it into ladoo. 

BESAN CHEELA

 

Prep Time : 20 mins

 Cooking Time : 15 mins

 Serve : 2 

 INGREDIENTS 

Gram flour/besan - 1 cup 

Water - 2 cup 

Finely chopped french beans - 2 tbsp

 Finely chopped onion - 2 tbsp

 Finely chopped green chilly - 1/4 tsp

 Grated ginger - 1 tsp

 Finely chopped coriander leaves - 1tsp

 Salt - to taste 

Oil - 2 tbsp 

 METHOD

 Take a bowl add besan,onion,green chilly,coriander leaves,ginger, french beans and salt and mix well. 

Add two cup of water and make smooth batter Now heat oil in a pan and spread the mixture over it.

 Flip it when it turns little red. 

Your besan cheela is ready to eat. 

Repeat the same process with rest of the batter.

 Serve hot with chutney.

KHICHDI

 

Prep Time : 50 mins

Cooking Time : 2
Serve : 2

Best light summer meal is khichdi ,,mint coriander chutney, ghee,roasted papad

INGREDIENTS
Basmati rice     -  1 cup
Masoor dal + moong dal   -    1/2 cup
Water    - 4 cup
Chopped onion   - 1
Ginger, garlic paste   -  1 tsp
Green peas   - 1/2 cup
Cauliflower  -  4  pieces
A whole dry red chilli                -                                       1
Cumin seeds    - a pinch
Turmeric powder    - 1 tsp
Coriander powder - 1 tsp
Red chilli powder  - 1/2 tsp
Salt   -  to taste
Oil    - 1 tbsp

METHOD
    Heat oil in a pan and fry cauliflower
pieces.
Clean and wash rice and dal.
 In a pressure cooker add rice, dal, ginger ,garlic paste, turmeric powder, red chilli powder, coriander powder, peas, cauliflower and water.
  Close the cooker and steam it.
 When the cooker release the whistle switch off the gas
.After some time we open the cooker lid.
. Add salt and mix well.
  Heat oil in a pan.
 Add cumin seeds and a whole dry red chilly to crackle.
 Add onion and saute  till onion turns golden brown and pour it over the khichdi.
Serve with chutney,papad and ghee.

.

MIXED FRUIT CREAM

 

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


INGREDIENTS
Pomegranate  - 1/2 cup
Grapes - 1/2 cupcut into two pieces
Ripe banana - 1/2 cup cut into sliced
Hung curd   -  1 cup
Mayonnaise   - 2 tbsp
Fresh cream  -  1 tbsp
Sugar    2 tbsp
Olive oil - 1 tbsp
White pepper  -  1/2 tsp
Salt  - to taste
Chia seeds - 2 tbsp

METHOD

Soak chia Seeds in water for two to three hours

Hung the curd in a muslin cloth for 2 - 3 hours and then prepare fruit cream 
Beat the hung curd and add mayonnaise ,chia seeds and cream.
Add olive oil,sugar,white pepper ,salt and mix well.
Add mixed fruit and mix well.
Garnish with pomegranate seeds,grapes and banana

Serve chilled

KATHAL KI SUBJI

 

Prep Time :15 mins

 Cooking Time :30 mins

 Serve :4

 INGREDIENTS

 Kathal pieces - 500 gms

Chopped potato  - 3

 Chopped onion - 4

 Ginger paste - 1 tbsp

 Garlic paste - 1 tbsp

 Kashmiri mirch powder - 1 tsp
Chopped tomato - 1

 Red chilly powder - 1 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/2 tsp

 Curd - 1/2 cup

 Whole black pepper - 4 - 5

 Cloves - 4 - 5

 Black cardamom - 1

 Green cardamom - 2

 Cinnamon - 1 inch stick

 Mace - 1 piece

 Bay leaf - 2

 Salt - to taste

 Oil - 1/2 cup

 METHOD

 Take a blender add whole garam masala.ginger paste,garlic paste and 2 chopped onion and make a paste

. Heat oil in a pressure cooker and add bay leaf and chopped onion.

. Now add kathal pieces and chopped potato 

 Add chopped onion and whole garam masala paste and mix well.

 Add red chilly powder ,coriander powder ,turmeric powder and kashmiri mirch powder ,tomato and mix we

ll now add curd and salt and mix well. 
Cover the lid and pressure cook for ten minutes
When cooker release the whistle turn off the flame.

 When it cool open the lid.
Kathal subji is ready to serve.

 Garnish with coriander leaves and serve