WATERMELON / TARBOOZ SALAD

Prep Time : 20 mins
Cooking Time :0
Serve : 2

INGREDIENTS
Chopped water melon / tarbooz           -                                       2 cup
Chopped cucumber                              -                                     1/2 cup
Chopped coriander leaves                    -                                     1/2 cup
For dressing
Lemon juice                                           -                                       3 tbsp
Olive oil                                                 -                                       1 tbsp
Salt                                                         -                                     to taste
Black pepper powder                             -                                      a pinch

METHOD
Take a bowl combine water melon,cucumberand coriander leaves and mix well.
In other bowl add lemon juice,olive oil,salt and black pepper powder and mix well.
Now dressing is ready.
Add this dressin g to the water melon / tarbooz and cucumber and mix well.
Keep in the freeze for 10 mins.
Serve chilled.

CHEESY CRUNCH

Prep Time : 20 mins

Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Fresh bread           -    4 slices
Grated processed cheese    -    1/2 bowl
Mixed herb      -         1/4 tsp
Garlic paste          -    1/4 tsp
Salt              -              to taste
All purpose flour / maida     -  2 tbsp
Milk       -       1/2 glass
Oil              -       2 tbsp

METHOD
Take a bowl combine cheese,garlic,herb,salt,all purpose flour and milk and mix well.
Make a thick paste.
Spread one tbsp cheese paste to the bread.
Heat oil in a non stick pan.
Add bread slices and shallow fry in hot oil.
Flipping once in between.
Always cook in medium flame.
Serve hot with tea.

CHOLE MATAR KI TIKKI

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Chole matar   -    250 gms
Chole masala powder     -  1 tsp
Red chilly powder    - 1 tsp
Ginger paste   -  1 tsp
Amchur   -  1/2 tsp
Chat masala   -  1/2 tsp
Chat masala     -  1/2 tsp
Coriander leaves    -   1 tsp
Milk   -  1/2 cup
Salt     -    to taste
Oil    -  2 tbsp
Chopped green chilly     -   1/2 tsp
Roasted cumin seeds powder     -    1/2 tsp
Asafoetida / hing     -   a pinch
METHOD
Heat oil in a pressure cooker.
Add hing / asafoetida and ginger paste.
Add chole matar and 500 gms water.
Boil it on medium flame till tender.
Add salt,red chilly powder,chat masala powder,,amchur powder,chole masala powder,roasted cumin seeds powder and mix well.
Add green chilly and green coriander leaves and mix well.
Add  1/2 cup of  milk and stir continuously.
Switch off the gas.
Once cooled,shape each ball to flat patties of medium thickness.
Heat oil in a pan.
Shallow fry in hot oil until golden in colors.
Flipping once in between.
Always cook in medium flame.
Serve hot with tea.

RAW MANGO CHUTNEY

Prep Time : 15 mins
Cooking Time : 5 mins
Serve :4

INGREDIENTS
Raw mango                                      -                                          1 small size
Green chilly                                     -                                               4 - 5
Fresh coriander leaves                     -                                                    50 gms
Garlic clove                                     -                                                      2 - 4
Salt                                                   -                                                   to taste
Mustard oil                                       -                                                  4 - 5 drops

METHOD
Wash drain and clean coriander leaves.
Peel and chop the raw mango.
Blend all the ingredients to a smooth consistency,
Add mustard oil and serve.

KESAR PISTA KULFI

Prep Time  : 20 mins
Cooking Time : 45 mins
Serve : 4

INGREDIENTS
Milk                                                      -                               5 cup full cream
Whole dried milk / mawa                     -                                             50 gms
Kesar / saffron                                      -                                        few strands
Sugar                                                    -                                                 2 tbsp
Roughly chopped pistachio                  -                                                 2 tbsp
Milk powder                                         -                                              100 gms

METHOD
Soak kesar / saffron in one tbsp of cold milk.
Boil milk in heavy bottom vessel.
Once boiled,keep it in a low flame.
Once the milk reduced to 1/4 add mawa / whole dried milk.
Add milk powder and sugar and mix well.
Add saffron / kesar and roughly chopped pistachio and mix well.
Now we get yellow color.
Let the milk cool down,pour it into air tight container or kulfi mold.
Keep it 4 - 5 hours in freezer.
Enjoy this kulfi with family.

SPINACH AND COTTAGE CHEESE PARATHA / PALAK N PANEER PARATHA

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

INGREDIENTS
Spinach                                     -                                     250 gms
Wheat flour                               -                                         1 cup
Caram seeds / ajwain                -                                       a pinch
Salt                                            -                                       to taste
For filling
Cottage cheese / paneer             -                                        1 bowl
Chopped green chilly                 -                                        1/4 tsp
Finely chopped onion                 -                                          2 tbsp
Carom seeds / ajwain                  -                                         a pinch
Onion seeds /kalonji                   -                                         a pinch
Salt                                              -                                         to taste
Chopped coriander leaves          -                                               1 tsp
Oil                                               -                                              2 tbsp

METHOD
Wash the spinach and blanch it.
In a kneading bowl combine wheat flour,spinach,caram seeds and salt and mix well.
Make a soft dough ,keep aside for 30 mins.
Take a bowl combine cottage cheese / paneer,chopped onion,green chilly,salt,caram seeds,onion seeds,coriander leaves and mix well.
Now stuffing is ready.
Stuff the cottage cheese / paneer filling in the dough and roll out.
On a heated pan,make paratha applyiny oil on both the sides are cooked

and golden brown in color. 

YELLOW URAD DAL / LENTIL KI PINNI

Prep Time : 10 mins

Cooking Time : 30 mins

Serve :2

METHOD

Yellow urad dal        -  1/2 bowl

Wheat flour              -       2 tbsp

Sugar powder               -   2 tbsp

Clarified butter / ghee      - 4 tbsp

Gond                                -  50 gms

Roughly chopped almonds     -    2 tbsp

Roughly chopped cashew nuts   -  2 tbsp

Raisins                     -   2 tbsp

Cardamom powder    -    1/4 tsp

METHOD

Heat clarified butter / ghee in a pan.

Fry the gond and strain it.

Heat clarified butter / ghee in the same pan.

Add yellow urad dal  flour and roast on medium flame for five mins.

Add wheat flour and roast on medium flame for ten mins until brown in color and give out fragrance.

Once cooled.add sugar powder,gond,cardamom powder,raisins,almonds and cashew nuts and mix well.

Shape it into ladoo.