WHITE SAUCE PASTA

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Pasta    -   1 cup
Milk     -  2 cup
Chopped onion   -  1
All purpose flour /maida    -     2 tbsp
Butter  -  2 tbsp
Cream   -  1 tbsp
Catch black pepper powder  -   1/4 tsp
Salt    -   to taste
Chilly flakes _  1/4 tsp
Mozzarella  cheese     -     1 cup


METHOD
Heat 1 tbsp oil and water in a pan.
Boil the pasts and strain it.
Heat butter in a pan.
Add onion and saute for 1 -2 mins.
Add oregano,all purpose flour/maida and Catch black pepper powder and saute for one mins.
Add milk little by little.
Add boiled pasta,cream and mozzarella cheese.
Add salt and mix well.
Turn off the flame,garnish with herbs.
Serve hot.

GARLIC NOODLES

 

prep Time  : 15 mins 

Cooking  Time  : 15 mins 

Serve  : 2

INGREDIENTS
Noodles      -  200 gms
Schezwan sauce        -   2 tbsp
Chilly garlic sauce      -  2 tbsp
Chopped capsicum   -   1 cup
Chopped carrot - 1/2 cup

           
Chopped spring onions   - 1 cup

               
Garlic paste       -   1 tsp

             
Olive oil     -  2 tbsp         

  

Salt    -  to taste                                   -                                      

METHOD
Heat water in a wok.
Add noodles and boil it.
Wash in a cold water and strain it.
Brush the oil in the noodles.
Add schezwan sauce,chilly garlic sauce and spring onion and mix well.
Heat oil in a wok, add garlic paste and saute for 1 mins.
Now add onion,capsicum and carrot and saute until crunchy.
Add noodles and cook on a high flame for 3 - 4 mins.
Add salt and sauces and mix well.

BEETROOT PANEER PARATHA

 

Prep Time : 15 mins

Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Wheat flour - 1 cup
Beetroot - 1
Salt  - to taste
Onion seeds - 1/4 tsp
Carom seeds - 1/4 tsp
Clarified butter - 1 tbsp for kneading the dough
Clarified butter - 2 tbsp
For stuffing
Grated paneer  - 1 cup

Chopped capsicum - 1
Finely chopped onion - 1
Grated ginger and green chilly  -  1 tsp
Green coriander leaves - 2 tbsp

Crushed carom seeds  -  1/4 tsp
Crushed onion seeds  - 1/4 tsp
Salt  -  to taste


METHOD
Wash the beetroot and blanch for five mins.
Cool down for some time then grind to make a fine paste.
Take a large bowl combine all the above listed stuffing ingredients
Now stuffing is ready.
Take a large bowl combine wheat flour, beetroot paste ,carom seeds,onion seeds,1 tbsp clarified butter and salt and mix well.
Make a soft dough with the help of water.
Keep aside for fifteen mins.
Divide the dough into balls stuff  one tbsp paneer capsicum stuffing into the ball
Seal the edges and roll out.
On a heated pan make paratha applying clarified butter on both the sides.
Serve hot with cabbage  subji and green chutney and tomato sauce.

BEETROOT PURI WITH BLACK GRAM AND POTATO SUBJI

 

Prep Time  : 15 mins
Cooking Time  : 30 mins
Serve  : 2

For beetroot puri
INGREDIENTS
Wheat flour  -  1 cup
Beetroot  -  1
Salt  -  to taste
Ajwain / carom seeds  -  a pinch
Suji - 1 cup
Onion seeds  - a pinch
Clarified butter  -  2 tbsp for kneading the dough
Oil   -  for deep frying

METHOD
Wash the beetroot and blanch for five mins.
Cool down for some time then grind to make a fine paste.
In a kneading bowl mix wheat flour,suji,beetrootpaste,carom seeds,onion seeds salt and clarified butter.
Make a soft dough.
Keep aside for 15 mins.
Divide the dough into a ball.
Flatten the ball into thin round puri.
Heat enough oil in a pan and add the beetrootpuri.
Lower the heat and fry till light brown.
Serve hot with black gram and potato subji, fruit cream,chutney and onion salad.

For black gram and potato subji
INGREDIENTS
Black gram  -  1 cup
Chopped potato - 1
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Cumin seeds  -  1/4 tsp
Whole black pepper -  2 - 3
Cloves - 2 - 3
Cinnamon - 1 inch stick
Cardamom - 1
Salt  -  to taste
Oil  -  3 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Soak black gram/kala chana over night drain and crush 1/4  cup black gram in the blender..
Heat oil in a pressure cooker
Add cumin seeds and whole garam masala to crackle.
Add chopped onion and fry till light brown.
Add ginger garlic paste,red chilly powder,coriander powder,turmeric powder and 2 tbsp water and saute for two mins.
Add coriander leaves and mix well.
Add black gram, crushed black gram and chopped potato and mix well.
Add salt and two cup of water and cover the lid and pressure cook for ten mins
Once cooled add garam masala powder and mix well.
Garnish with coriander leaves and serve.