KACCHI HALDI KA ACHAR/RAW TURMERIC PICKLE

Prep Time  : 10 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Kacchi haldi/raw turmeric   -  100 gms
Oil  -  2 tbsp
Red chilly powder  -  1/2 tsp
Garam masala powder  -  1/4 tsp
Turmeric powder  - 1/4 tsp
Amchur powder  -  1/4 tsp
Asafoetida  -  a pinch
Cumin seeds  -  a pinch
Crushed fennel seeds    -  a pinch
Salt  -  to taste

METHOD
Wash and chop the haldi.
Cut in stripes.
Heat oil in a pan.
Add asafoetida,cumin seeds and fennel seeds to crackle.
Add raw haldi pieces and stir fry for two mins.
Add all dry ingredients and mix well.
Add salt and saute for two to three mins in a low flame.
Turn off the flame
Once cooled,keep in the air tight container.

SWEET POTATO GULABJAMUN /SHAKARKAND KE GULAB JAMUN

Prep Time  :25 mins
Cooking Time : 50 mins
Serve  : 4

INGREDIENTS
Sweet potato/shakarkand  -  1
Mawa/whole dried milk  -  100 gms
All purpose flour  -  2 tbsp
Milk  - 4 tbsp
Clarified butter  -  1 tsp
Baking powder  -  a pinch
For syrup
Sugar  -  1 cup
Water  -  1 cup
Cardamom powder  -  1/4 tsp
Oil  -  for frying

METHOD
Boil the shakarkand in a pressure cooker.
Once cooled,remove the skin of the shakarkand and  mash it.
Grate the mawa/whole dried milk very well an d make a soft and smooth dough.
Add all purpose flour,mashed and boiled shakarkand,baking powder,milk and clarified butter and mix well
Divide the dough into equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Heat enough oil in a pan for deep frying
Fry the shakarkand gulabjamun on low flame till golden brown.
Drain in paper napkin.
Again heat the pan.
Add sugar and water till sugar dissolves.
Keep in a medium flame for 8 - 10 mins.
When it gets stick it means syrup is ready add cardamom powder.
Place the shakarkand gulab jamun in sugar syrup
Serve after two hours.

GOSHT KORMA

Prep Time : 25 mins
Cooking Time : 60 mins
Serve  : 2

INGREDIENTS
Mutton  -  1 kg
Finely sliced onion  -  5
Ginger garlic paste  -  2 tbsp
Red chilly powder  -  2 tsp
Kashmiri mirch powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Coriander powder  -  1 tsp
Garam masala powder  -  1/2 tsp
Bay leaf  -  1 - 2
Green cardamom  -  2 - 3
Black cardamom  -  1
Mace  -  one piece
Nut meg  -  one piece
Cinnamon  -  1 inch stick
Cloves  -  3 - 4
Black pepper  -  2 - 3
Curd  -  1/2 cup
Cashew nut paste  -  2 tbsp
Cumin seeds  -  1/2 tsp
Salt  -  to taste
Clarified butter  -  4 tbsp
Oil  -  1/2 cup

METHOD
Dry roast the whole garam masala.
Heat oil  and clarified butter in a pan.
Add sliced onion and fry till pink and strain it.
Once cooled to make a fine paste of fried onion and roasted garam masala.
Heat oil and clarified butter in a pan.
Add mutton pieces and cover it and cook in a slow flame.
When water absorb it and mutton pieces were fried keep aside.
Heat clarified butter and oil in a pan.
Add ginger garlic paste and saute for one to two mins.
Now add coriander powder,red chilly powder,turmeric powder,,kashmiri mirch powder and mix well.
Whisk the curd and add in the pan.
Add fried onion and whole garam masala paste and saute for 4 - 5 mins
Add cashew nut paste and mix well.
Add fried mutton pieces and mix well.
Add one cup of water and cover it and cook in a slow flame for  20 mins.
Add garam masala powder and salt and mix well.
Serve hot with chapati or naan.

MOOLI BHURJI /FRIED RADDISH

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

INGREDIENTS
Radish/mooli   -  2

Radish leaves   -  4  mooli leaves
Green moong dal  -  2 tbsp
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Garlic clove  -  7 - 8
Asafoetida  -  a pinch
Cumin seeds  -  1 tsp
Salt  -  to taste
Mustard oil  -  2 tbsp

METHOD
Wash and finely chop the mooli leaves and mooli
Heat pan and add the mooli leaves
Now add green moong dal and mooli pieces
Add red chilly powder and cover the pan for 20 mins in a low flame.
Add salt and turmeric powder and mix well..
Add one cup of water and cover it and cook  for ten mins in a low flame
Heat oil in another pan.
Add asafoetida,cumin seeds and garlic cloves and fry till golden brown.
Add mooli bhurji in it and cook for five mins.
Serve hot.

PANEER BREAD ROLL

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

INGREDIENTS
Fresh bread  -  4 slices
Grated paneer  -  1 cup
Capsicum  -  1/2 cup cut in diced
Grated carrot  -  2 tbsp
Oregano  -  1/2 tsp
Chopped coriander leaves  -  1 tbsp
Salt  -  to taste
Butter  -  100 gms

METHOD
Take a large bowl add grated paneer,capsicum,carrot,oregano,coriander leaves and salt and mix well.
Now stuffing is ready.
Cut the edges of  the bread and press with rolling pin.
Add paneer stuffing on the middle of the bread and fold from both the sides.
Repeat the same process all the bread.
Keep in the fridge for 15 mins.
Now heat non stick pan grease with butter.
Place the paneer bread roll on medium flame.
Spread the butter both the sides get golden brown.
Serve hot.

BOOTLE GOURD SUBJI/LAUKI KI SUBJI

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve  :2

INGREDIENTS
Bottle gourd/lauki    -  2 cup
Bengal gram/chana dal  -  2 tbsp
Finely chopped tomato  -  1
Fenugreek seeds  -  a pinch
Cumin seeds  - a pinch
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Remove the skin of the bottle gourd and chop it.
Heat oil in a pan.
Add cumin seeds and fenugreek seeds to crackle.
Soak chana dal for 4 - 5 hours.
Strain it and add in the pan.
Add red chilly powder,turmeric powder and mix well.
Add one cup of water and cover the pan ,cook in a slow flame for 10 mins.
Add finely chopped tomato and bottle gourd and mix well.
Add half cup of water and cook in a slow flame.
When water absorb it add salt and mix well.
Garnish with coriander leaves and serve.

APPLE RAISINS KHEER

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

INGREDIENTS
Apple  -  2
Milk  -  2 cup
Corn flour  -  1 tsp
Sugar  -  2 tbsp
Raisins  -  2 tbsp
Cardamom powder  -  1/4 tsp
Cashew nuts  -  1 tsp


METHOD
Remove the skin of the apple and cut in a small pieces.
Add in the blender to make a puree.
Add corn flour in half cup of cold milk and make a paste.
Heat milk in a heavy bottom vessel.
Once boiled keep it in the low flame,stirring in between.
Add the corn flour paste in the milk and stir continuously.
Add apple puree and sugar and mix well.
Cook for five mins in low flame.
Add cardamom powder,raisins and cashew nuts and mix well.
Garnish with raisins and serve hot.