CHEESE CHUTNEY LACCHA PARATHA

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

INGREDIENTS
All purpose flour   -   1 cup
Wheat flour - 1 Cup
Baking powder - 1/2 tsp
Onion seeds  -  1 tbsp
Carom seeds - 1/4 tsp
Clarified butter  -  1/2 cup
Salt  -  to taste
Coriander green chutney  - 2 tbsp
Grated cheese - 1 cup

METHOD
Take a mixing bowl combine all purpose flour wheat flour, carom seeds,onion seeds,baking powder,salt and 3 tbsp clarified butter and mix well.
With the help of water make a soft dough.
Cover it and keep aside 30 mins
Divide the dough into four parts.
Roll out dough into thin chapati spread clarified butter on it.
Now spread some green chutney over it,grate the cheese and spread the cheese over it
Now dust the dry flour  and make fleets.
Roll it in a circle like swiss roll
On a heated pan make paratha applying clarified butter on both the sides.

Serve hot. .

MANGO MALAI CHAMCHAM

Prep Time :25 mins
Cooking Time : 15 mins
Serve : 5

INGREDIENTS
Milk - 2 cup
Mango pieces - 1/2 bowl
Mango puree - 1/2 bowl
Custard powder - 1 tsp
Sugar - 2 tbsp
Cream - 1 tbsp
Fresh bread slices - 5
Saffron - few strands
Raisins - 1 tbsp
Cashew nuts - 1 tbsp
Cherry - for garnishing

METHOD
Cut the edges of the bread and roll it
Heat milk in a heavy bottom vessel once boiled keep it in a low flame untl thick and add sugar.
Take custard powder and mix in the half cup of cold milk and mix in the boiled milk and also mix saffron strands
Turn off the flame.
Wash and chop the mango into small pieces and take half mango pieces into blender and  make puree
Mango puree add in the custard  and mix well
Take 1/4 tsp sugar and cream and mix well.
  Now take bread slice and add mango  pieces,cream ,raisins and crushed cashew nuts and roll it   
Keep in the freeze for an hour,now pour the custard mango mixture over the rolls
Serve chilled.
     

SUJI BESAN PARATHA

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

INGREDIENTS
Besan - 1/2 cup
Suji - 1/2 cup
Salt - to taste
Clarified butter - 3 tbsp

METHOD
Take a bowl mix suji,besan,salt and one tbsp clarified butter and mix well.
With the help of water make a soft dough,keep aside for 30 mins.
Place a plastic sheet over that place a ball of dough  and then roll tightly this will ensure that it does not break and steak.
Cut with cookie cutter,grease a pan with little clarified butter/ghee and heat on a medium flame.
Apply clarified butter on both the sides
Besan suji paratha is ready to eat

CUCUMBER PARATHA

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Grared cucumber - 1 cup
Wheat flour - 2 cup
Clarified butter - 3 tbsp
Curd - 1/3 cup
Finely chopped coriander leaves - 1 tbsp
Finely chopped green chilly - 1 tsp
Ginger paste - 1 tsp
Asafoetida - 1/4 tsp
Cumin seeds - 1/2 tsp
Salt - to taste

METHOD
Take a large bowl add wheat flour,,grated cucumber,salt,,green chilly,coriander leaves,asafoetida,curd,cumin seeds,ginger paste, and one tbsp clarified butter and mix well.
Make soft dough with help of little water.
Keep aside for 15 mins.
Divide the dough into balls and roll out paratha
Heat pan and make paratha applying clarified butter on both the sides.
Serve hot.

CHUR CHUR NAAN

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

INGREDIENTS
All purpose flour - 1 cup
Wheat flour - 1 cup
Baking powder - 1 tsp
Sugar - 1 tsp
Salt - to taste
Curd - 2 tbsp
Milk - 2 tbsp
Onion seeds - 1 tbsp
Coriander leaves - 2 tbsp
Clarified butter - 1/2 cup
Butter - 50 grams
Warm milk - for kneading the dough

METHOD
Take a large bowl add all purpose flour ,wheat flour,sugar,salt,baking powder,2 tbsp clarified butter and milk and mix well.
Make a soft dough with the help of warm milk.
Keep aside for an hour.
Again knead the dough. and spread it.
Applying clarified butter and fold it.
Repeat the process.
Again spread the clarified butter and fold it.
Spread the clarified butter in layers in the dough.
Fold the dough will give flakey layers.
Cut the pieces of the dough with knife.
Take a ball spread some coriander leaves and onion seeds and roll out.
Sprinkle some water on the other side of the naan,so that it sticks on the tawa and place the naan.
After two mins hold the tawa sides and put it upside down the flame.
Keep the flame on full.
Grease the butter on the chur chur naan and crushed it.
The chur chur naan or layers of the naan is ready to eat.
Serve hot

ROOHAFZA MOCKTAIL

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

INGREDIENTS
Roohafza syrup - 4 tbsp
Ground black pepper -  1/4 tsp
Black salt  -  1/2 tsp
Salt - 1/4 tsp
Lemon juice  -  2 tsp
Lemon wedges - 4
Mint leaves - 10 - 12
Ice cubes  -  8 - 10


METHOD
Take a bowl add lemon juice,black salt,salt,lemon wedges and mint leaves.
Now add roohafza syrup and ice cubes.
Add two cup water and mix well serve immediately.