BOTTLE GOURD / LAUKI AND RICE FLOUR KHEER

Prep Time   : 30 mins
Cooking Time : 25 mins
Serves  : 4

INGREDIENTS
Milk      -   5 cup
Grated bottle gourd / lauki    -  250 gms
Rice flour     -  50 gms
Sugar       -  4 tbsp
Whole dried milk / mawa    -  2 tbsp
Green cardamom     -  1/4 tsp
Roughly chopped cashew nuts     -  1 tsp
Roughly chopped almonds  -  1 tsp
Clarified butter / ghee      -   1 tsp
Rose water   -  1 tsp

METHOD
Heat clarified butter in a pan.
Add bottle gourd / lauki and saute for 5 - 6 mins.
Add milk and cook in a low flame for 10 - 15 mins.
Add rice flour in 1/2 cup of water and add in the milk.
Add whole dried milk / mawa in the milk.
Add sugar and mix well.
Add cardamom powder and roughly chopped cashew nuts ,almonds and rosr water and mix well.
Garnish with cashew nuts and almonds.

BURANI RAITA

Prep Time  : 10 mins.

Cooking Time : 10 mins

Serves  : 2

INGREDIENTS

Curd      -   1 cup

Chopped garlic  - 2 - 3 cloves

Red chilly powder     -  1/4 tsp

Roasted cumin seeds powder -     1/4 tsp

Black salt -  1/4 tsp

Salt   -   to taste

Oil  -  1/2 tsp

METHOD

Beat the curd.

Sprinkle red chilly powder,roasted cumin seeds powder,black salt and salt and mix well.

Heat oil in a pan.

Add garlic and fry till brown.

Add into the raita

Serve chilled

SWEET CORN PULAO

Prep Time  : 15 mins.
Cooking Time : 20 mins.
Serves  : 2

METHOD
Basmati rice    -   1 cup
Sweet corn      -  1/2 cup
Chopped onion    -  1 small size
Ginger garlic paste  - 1 tsp
Whole black pepper  -   2
Cloves     -   2
Cinnamon   - 1 inch stick
Green cardamon  -  2
Black cardamom   -  1
Cumin seeds  -  1/4 tsp
Cashew nuts      -   1 tbsp
Clarified butter   -  2 tbsp
Salt   -  to taste

METHOD
Heat clarified butter / ghee in a pan.
Add whole garam masala to crackle.
Add cashew nuts and fry it.
Add onion and saute for 2 - 3 mins.
Add ginger garlic paste and sweet corn and saute for 3 - 4 mins.
Soak rice in water for 15 mins and strain it.
Add rice and mix well.
Add salt and two cup of water.
Once boiled,keep on the low flame and cover it for 10 mins.
Serve with raita.

SAI BHAJI sindhi recipe

Prep Time  : 25 mins
Cooking Time : 20 mins
Serves  : 2

INGREDIENTS
Chopped spinach                                -                                         3 cup
Chopped onion                                   -                                         1 medium
Chopped bottle gourd / lauki              -                                         2 tbsp
Chopped carrot                                   -                                         2 tbsp
Chopped potato                                  -                                         2 tbsp
Chopped tomato                                 -                                         1
Turmeric powder                                -                                         1/2 tsp
Red chilly powder                               -                                        1/2 tsp
Chana dal / bengal gram                      -                                        1/4 cup
Ginger garlic paste                               -                                        1/2 tsp
Salt                                                       -                                        to taste
Oil                                                        -                                        2tbsp

METHOD
Wash and soak chana dal for two hours.
Wash and chop spinach finely.
Chopp all veggies in a vessel.
Add all ingredients.
Pressure cook for 15 mins.
Once cooled,mix well and mash it.
Heat oil in a pan.
Add ginger garlic paste and saute for one mins.
Add in the spinach and chana dal and mix well..
Serve hot with chapaties.

GUAVA /AMRUD KI CHUTNEY

Prep Time  : 10 mins
Cooking Time :5 mins
Serves  : 4

INGREDIENTS
Seedless chopped guava / amrud  - 1 cup
Chopped coriander leaves  -   1/2 cup
Black salt - 1/2 tsp
Black pepper powde  -  a pinch
Chopped green chilly -  2
Ginger  -  1 inch stick
Lemon juice   -   1 tsp
Salt -   to taste
Mustard oil   -   4 - 5 drops

METHOD
Blend all the ingredients to a smooth consistency.
Add oil and serve.

PALAK ALOO KA PARATHA

Prep Time  : 20 mins

Cooking Time  : 15 mins

Serves  : 2

INGREDIENTS

Boiled spinach       -     1/2 cup

Wheat flour  -     1 cup

Salt   -        to taste

Clarified butter / ghee   -    2 tbsp

For stuffing

Boiled and grated potatoes      -       1/2 cup

Red chilly powder     -  1/2 tsp

Finely chopped onion     -    1 medium size

Finely chopped green chilly     -   1/2 tsp

Finely chopped coriander leaves  -    1 tsp

Carom seeds / ajwain    -  a pinch

Lime juice     -  1 tsp

Salt    -  to taste

METHOD

Take a bowl add wheat flour,boiled palak / spinach and salt.

Knead to make a soft dough.

Keep aside for fifteen mins..

Make an equal size balls.

Stuff the filling in the dough and roll into balls.

Flatten the balls into thick round parathas.

Grease a pan with little clarified butter / ghee and heat on a medium flame.

Palak aloo ka paratha is ready to eat.

GUAVA /AMRUD KI SUBZI

Prep Time  : 10 mins.
Cooking Time  : 15 mins
Serves  : 4

INGREDIENTS
Guava / amrud                               -                                 3 - 4
Curd                                               -                                 2 tbsp
Sauf                                                -                                 1 tsp
Cumin seed powder                       -                                 1 tsp
Roasted mango powder                 -                                 1 tbsp
Salt                                                -                                  to taste
Oil                                                 -                                  2 tbsp

METHOD
Remove the seeds of the guava / amrud and chop it.
Heat oil in a pan.
Add curd and fry it.
Add all the spices.
Add roasted mango powder / amchur and guava / amrud pieces and cook forr ten mins.