ALOO SEM KI SUBJI

 

Prep Time        : 15 mins
Cooking Time   : 10 mins

Serve - 2

INGREDIENTS
Broad beans or sem    -         250 gms
Potato or aloo      -               4
Chopped tomato     -                1
Turmeric powder   -        1/2 tsp
Red chilli powder       -     1 tsp
Garlic paste     -      1 tsp
Methi seeds   -    a pinch
Chopped green chillies -   2
Chopped garlic clove    -   2-3
Mustard oil  -      2 tbsp
Salt     -     to taste

METHOD
      Wash beans properly.Cut the edges of the beans on both side and cut into pieces.Peel and chop potatoes into small pieces and wash it
      Heat oil in a pan.Add methi seeds to crackle.Add potato, beans, turmeric powder, red chilli powder and garlic paste.Saute for 5 minutes and add tomato.
     Then cover with a lid and simmer the gas till the veggies are cooked.Add salt, green chillies and chopped garlic cloves and mix well.
      Serve hot with rice or chapati.

MAKHANDI HALWA

 

Prep Time : 10 mins

 Cooking Time : 25 mins

Serve : 2

 INGREDIENTS

 Semolina -  1cup

 Milk - 2 cup

Sugar - 1/2 cup

 Cardamom powder - 1/4 tsp

 Crushed almonds - 1 tbsp 

Saffron - few strands

 Clarified butter - 1 cup

 

 METHOD 
Soak semolina for two hours with two cup of milk.

Heat clarified butter in a pan and now add sugar and caramelised  in a slow flame and stir in between.

 Now add soaked semolina ans saute in slow flame

 The semolina absorbs the ghee ,Stir properly otherwise lumps formed.

 The whole mixture cook for 7 - 8 mins. 

Add cardamom powder,crushed almonds and saffron strands. 

The makhandi  halwa is ready to serve.

 Garnish with crushed almonds and saffron

MOONG DAL APPE

 

Prep Time : 15 mins 

Cooking Time : 5 mins 

Serve :4 

 INGREDIENTS 

Moong dal - 1 cup 

Chopped capsicum - 2 tbsp

Chopped carrot - 1/2 cup 

Chopped onion - 1/2 cup 

Green chilly and ginger paste - 1 tsp 

Salt - to taste 

Asafoetida - a pinch 

Eno - 1 tbsp

 Oil - 1 tsp 

Black mustard seeds - 1 tsp

 Curry leaves - 8 - 10

 METHOD 

Wash and soak moong dal for 4 - 5 hours, add green chilly and ginger and grind to make a paste. 

Keep aside for fifteen mins, Take a bowl add moong dal paste, capsicum ,carrot,onion,salt, and eno and mix well.

 Heat oil in a pan add asafoetida,black mustard seeds and curry leaves and tempered the appe batter. 

Take appe patra grease with oil add one spoon batter and cover it and cook for 3 - 4 mins. 

Flip it and cook for five mins,turn off the flame serve hot with chutney.

BHUJIA RAITA

 

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

INGREDIENTS
Bhujia -  1 cup
Finely chopped green chilly  - 1
Fresh thick curd  -  1 cup
Rock salt  -  1/2 tsp
Sugar  - 1 tsp
Roasted crushed cumin seeds  -  1/2 tsp
Cherry  - for garnishing
Coriander leaves - 1 tbsp


METHOD
Whisk the curd.
Add roasted n crushed cumin seeds,rock salt,sugar and mix well.
Add green chilly coriander leaves  and mix well.
Add bhujia before serving.
Garnish with cheery and coriander leaves.
Serve chilled 

LOBIA KI FALLI KI SUBJI

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 4

INGREDIENTS
Long beans /lobia ki phalli     -  250 gms
Chopped onion     - 1
Ginger,garlic paste   - 1 tsp
Red chilly powder  - 1 tsp
Turmeric powder   -  1/2 tsp
Coriander powder   -   1 tsp
Salt   -   to taste
Oil    -  1/2 cup
Chick pea flour    -   2 tbsp
Cumin seeds / jeera seeds   -   a pinch

METHOD
In a bowl add chickpea flour and 2 tbsp water and make a smooth batter.
Heat the oil in a wok and fry the crispy pakora.
Drain in napkin.
Heat oil in a wok..
Add cumin seeds to crackle.
Add chopped onion and saute for 2 - 3 mins.
Add ginger,garlic paste,red chilly powder,turmeric powder and coriander powder and add 2 tbsp water and saute.
Add lobia ki phalli and mix well.
Add fried pakora and 1 cup of water and salt.
Close the lid of the wok and simmer the flame.
When water absorb it switch off the gas .
Garnish with coriander leaves and serve.