RICE CHEELA WITH SUBJI

 

Prep Time : 15 mins.

Cooking Time : 25 mins

 Serve : 4

For rice cheela

 INGREDIENTS

 Basmati rice - 200 gm

 Chana dal - 50 gm

 Cumin seeds -1 tsp

 Salt - to taste

 Oil - 1/2 cup
Chopped coriander leaves  - 1 tbsp

 Water -as required

 METHOD

 Wash and soak the rice and dal for 3 to 4 hours and grind it to make a fine paste.

 Mix cumin seeds, salt,chopped coriander leaves and enough water for a thin batter.

 Now heat the 1 tsp oil in a non stick pan and spread the mixture

. Flip when done on one side.

 Serve hot with aloo baingan ki sabji.

For aloo baingan 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 the oil in a pressure cooker add asafoetida and pachphoran to crackle

Add potato, bringal, tomato and all the spices and half cup of water and cover the lid and steam it.

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

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

FISH WITH MUSTARD CURRY

 

Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 4


INGREDIENTS
Rohu fish washed and sliced - 500 gms
Mustard seeds - 2 tbsp
Cumin seeds - 1 tbsp
Garlic cloves -8-10
Fenugreek seeds - 1/4 tsp
Sliced tomatoes - 2
Turmeric powder - 1/2 tsp
Red chilly powder - 2 tbsp
Salt - to taste
Mustard oil for frying -1 cup
Chopped coriander leaves for garnishing


METHOD
Marinate the fish in turmeric powder, salt and lemon juice for 10 minutes
. Heat the oil in a pan and deep fry  both the sides of the fish pieces until slightly brown, drain and keep aside.
         Grind the mustard seeds, cumin seeds and garlic cloves to make a fine paste
. Now once the paste is ready, add in it turmeric powder and red chilly powder
. Now heat up the remaining oil, and put the fenugreek seeds to crackle and mix the paste in the oil and stir fry for a few minutes.
  Add the finely chopped tomatoes and cover it and cook in a medium flame.
      Add the water and salt for gravy and boil it
. Now add the fried fish pieces in the gravy and cook for 5 minutes. Garnish with coriander leaves and serve hot fish curry with rice.

APPLE AND ONION LACCHA SALAD

 

Prep Time : 15 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENT
2 Large chopped apple

• 2 large chopped onion
  For garnishing  mint leaves
  
  
• For derssing
  1tbsp kashmiri mirch powder 
  1 tbsp lemon juice
  3 tbsp extra virgin olive oil
  salt and pepper  to taste
  1 pinch of sugar
• METHOD 
  Chop the onion and apple in laccha

• • Wash the apple and onion in cold  water. 
    Dip in cold water for two hours.
    Toss the apple and onion.
    
    Pour the dressing over the salad mixture
    Arrange in salad bowl,enjoy.

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SPINACH CHOKHA

 

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

INGREDIENTS
Spinach / palak  -   250 gms
Chopped garlic cloves  -  4 - 5
Chopped green chilly  -  2 - 3
Salt  -  to taste
Mustard oil   -  1/2 tsp

METHOD
Wash and chop the spinach.
Boil in the pressure cooker.
After one whistle switch off the gas.
Cool down for some time then squeeze palak.
Add green chilly,garlic.

c cloves,salt and mustard oil and mix well.
Serve with rice or chapatis.

SUJI APPE

 

Prep Time : 15 mins
 Cooking Time : 6 mins
 Serve :4

INGREDIENTS
Green peas  - 1/2 cup
  Finely chopped capsicum - 1 cup
 Grated carrot - 1/2 cup
 Green chilly - 1/4 tsp 
 Suji - 2 cup
Salt - to taste
 Eno - 1 tbsp
 Curd - 1 cup
 Oil - 1 tsp

METHOD
  Take a bowl add suji,grated carrot,green chilly,capsicum,sgreen peas ,salt,,curd and one cup of water and mix well. Keep aside for fifteen mins,take appe patra grease with oil,and add eno fruit salt in the suji batter and pour the batter into the plate and cover it and cook for 3 mins 
Now flip it and again cook for three mins.
 Serve hot with  green chutney and ketchup.

CHICKEN GHEE ROAST

 

Prep Time : 15 mins

Cooking Time : 30 mins

Serve - 2

INGREDIENTS

Chicken   - 500 gms
Butter - 100 gms
Garlic - 100 gms
Black pepper - 50 gms
Turmeric powder - 1/4 tsp

Whole red chilly - 4 - 5

Cloves - 4 - 5
Salt - to taste
Oil - for frying
Kashmiri mirch powder - 1 tbsp
Coriander seeds - 1 tbsp
Curd - 1/2cup

Cumin seeds - 1 tbsp 
Coriander leaves - 50 gms

METHOD
Dry roast the black pepper ,cloves, whole red chilly,cumin seeds, coriander seeds and add garlic  and kashmiri mirch powder and make a paste.

Marinate chicken with lemon juice,salt, turmeric powder and curd.

And rest for 30 mins.

Heat ghee in a pan and add marinated chicken  and fry until water absorbed.

 Now add roasted paste and mixed well and saute until oil leaves the pan.

Cook in a low flame for ten mins,
Garnish with coriander leaves and serve with rice or chapati.