LEAF SHAPED MATHRI

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

INGREDIENTS
All purpose flour   -  1 cup
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Clarified butter  -  2 tbsp
Spinach leaves -  250 gms
Salt  -  to taste
Oil  -  for frying


METHOD
Wash the spinach and blanch in the pan for five mins
Cool down for some time then grind the squeeze palak/spinach and make a fine paste.
In a kneading bowl mix all purpose flour,spinach paste,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.
Cut into square shape
Make slits with the help of knife in the middle portion
.Fold it and now again fold it and seal the edges
Slice a slot in the middle of  of stripes.
Heat oil in a pan.
Deep fry in batches.
Cook on medium flame.

COLD COFFEE WITH ICE CREAM

Prep Time : 10 mins
Total Time : 10 mins
Serve : 2

INGREDIENTS
Cold milk  -  500 ml
Sugar - 2 tbsp
Ice cubes - 4 - 5
Coffee powder  - 2 tsp
Vanilla ice cream - 2 scoop

METHOD
Take a mixer add milk,sugar,coffee,ice cubes and one scoop ice cream and grind it.
Pour in the serving glass and add one scoop ice cream and serve

AMLA KI MEETHI CHUTNEY/GOOSEBERRY CHUTNEY

Prep Time : 20 mins
Cooking Time  : 15 mins
Serve : 8

INGREDIENTS
Amla / gooseberry  -  250 gms
Jaggery -  250 gms
Black salt  - 1 tsp
Salt - 1/2 tsp
Red chilly powder  -  1/2 tsp
Garam masala powder  -  1/2 tsp


METHOD
Wash and grate gooseberry / amla.
Heat a pan and add amla / gooseberry and saute for two to three mins.
Now add jaggery and mix well.
Let them simmer amla / gooseberry in jaggery being melt add black salt.salt,red chilly powder and garam masala powder.
Cook well till it gets thick.
Serve chilled.

MOTICHOOR RABRI PARFAIT

Prep Time :10 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Motichoor ladoo  -  4
Milk  -  3 cup
Sugar  -  2 tbsp
Cardamom powder  - 1/4 tsp
Crushed almonds  - 1 tbsp

METHOD
Boil milk in a heavy bottom vessel.
Once boiled keep it in a low flame,till it is reduced to half.
Add sugar and cardamom powder and mix well.
Turn off the flame and let it cool.
Crush the motichoor ladoo and add in the glass.
Now add rabri on the top.
Garnish with crushed almonds.
Serve chilled.

KHEEL KI TIKKI

Prep Time  : 25 mins
Cooking Time  : 15 mins
Serve  :  2

INGREDIENTS
Grated boiled potato  -  2
Kheel   -  1 cup
Red chilly powder  -  1/2 tsp
Grated ginger  -  1/2 tsp
Chopped green chilly  -   2
Poppy seeds   -  2 tbsp
Salt  -  to taste
Oil  -   for shallow frying

METHOD
Dip the kheel in one cup of water for five mins and drain extra water.
Take a large bowl add all above listed ingredients except poppy seeds and also add kheel and mix well.
Shape each ball to flat patties of medium thickness.
Coat with poppy seeds
Shallow fry in hot oil until golden in color.
Flipping once in between.
Always cook in medium flame.
Drain in paper napkin
Serve hot.

PANEER COCONUT GRAVY

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

INGREDIENTS
Paneer  2 cup cut in cubed
Finely chopped onion - 1
Finely chopped tomato  -  2
Garam masala powder  -  1 tsp
Salt  - to taste
Water  -  1 cup
Butter  -  2 tbsp
Coconut grated  - 1/3 cup
Whole coriander  seeds - 1 tsp
Whole cumin seeds  -  1 tsp
Whole red chilly  -  2
Finely chopped garlic pods  - 3
Finely chopped ginger  - 1 inch stick
Chopped onion - 1

METHOD
Dry roast the whole coriander seeds,whole cumin seeds and whole red chilly
Heat butter in a pan,add ginger garlic and cook for two to three mins
Now add grated coconut and cook for few mins.
Add chopped onion and cook until transparent.
Make a paste of roasted spices,fried ginger,garlic and onion.
Marinate the paneer with this paste and salt for half an hour
Heat butter in a pan ,add finely chopped onion and cook until transparent.
Add chopped tomato and salt and mix well.
Add garam masala powder and cook for three to four mins.
Add marinated paneer and one cup of water and cook in a medium flame for five to seven mins.
Serve hot