CHOCOLATE COCONUT LADOO

Prep Time  : 25 mins
Cooking Time : 15 mins
Serve : 6

INGREDIENTS
Fresh grated coconut   -   1 cup
Mawa / whole dried milk  -  1 cup
Cocoa powder  -  2 tbsp
Sugar  -  3/4 cup
Cardamom powder  -  1/4 tsp
Raisins  -  2 tbsp
Cashew nuts  -  2 tbsp

METHOD
Remove the skin of the coconut.
Peel and grate the coconut.
Take a pan add grated coconut saute for one  to two mins.
Add whole dried milk / mawa and sugar and stir continuously till the sugar melt and coconut and
 whole dried milk / mawa mixed well.
Add cocoa powder and mix well
The solution will start to thicken switch off the gas.
Add cardamom powder and raisins and mix well.
When it cools,shape it into ladoo.
Garnish with cashew nuts

MIX VEG PARATHA

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

INGREDIENTS
Wheat flour    -  2 cup
Potato  -  1
Grated cabbage  -  1 cup
Carrot  -  2
Matar/peas  -  1/4 cup
French beans  -   8 - 10
Green chilly  -  1
Grated ginger  -  1 tsp
Coriander powder  -  1 tsp
Cumin powder   -   1 tsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/4 tsp
Asafoetida  -   a pinch
Oil  -  2 tbsp

METHOD
Wash and chop all the veggies and boil in a pressure cooker.
Once cooled mash all the veggies.
Add chopped green chilly,grated ginger and coriander leaves,
Also add red chilly powder,turmeric powder,coriander powder,cumin powder,garam masala powder,asafoetida and salt and mix well.
All ingredients add in the wheat flour and also add one tbsp oil and make a soft dough.
On a heated pan make paratha applying oil on both the sides.
Serve hot and enjoy.

MALAI KULFI

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

INGREDIENTS
Fresh cream   -   1 cup
Milk  -   2 cup
Sugar powder  -  2 tbsp
Crushed nuts  -  1 tbsp

METHOD
Boil milk in a heavy bottom vessel.
Once boiled keep it in a low flame until thickened.
Add sugar powder and mix well.
Add fresh cream and crushed nuts and mix well.
Add kulfi mixture in the blender and churn it.
Keep in the air tight container and keep in the freezer for 4 - 5 hours.
Place the malai kulfi on the plate and garnish with crushed almonds.

CHOCOLATE COCONUT BURFI

Prep Time :  25 mins
Cooking Time :  15 mins

INGREDIENTS
Fresh grated coconut                        -                             1 cup
Whole dried milk / mawa                 -                             1 cup
Sugar                                                 -                             3/4 cup
Cocoa powder                                    -                            2 tbsp
Cardamom powder                            -                            1/4 cup
Cashew nuts                                       -                            1 tbsp

METHOD
Heat a pan add coconut,dried whole milk / mawa and sugar and stir continuously till the sugar melt and coconut and whole dried milk / mawa mixwd well.
Add cocoa powder and mix well
The mixture will start to thicken.
Switch off the gas.
Add cardamom powder and mix well.
Grease the plate and pour the coconut mixture spread evenly.
After half an hour cut them.
Garnish with cashew nuts

HEALTHY BREAKFAST

Prep Time  : 30 mins
Cooing time : 60 mins
Cheese garlic bread with onion omelette,Chocolate coconut ladoo and  tea,
Cheese garlic bread
INGREDIENTS
Bread  -  4 slice
Butter  -   50 gms
Grated processed cheese  -  50 gms
Finely sliced garlic clove  -  4
Chilly flax  -   1/2 tsp

METHOD
Heat butter on a pan.
Add garlic cloves and roast it.
Roast the bread on the pan and spread the butter.
On the top of the bread add roasted garlic.
Spread grated cheese on it.
Sprinkle some black pepper powder and cover the bread.
Cook on a low flame till melt the cheese.
Sprinkle some chilly flax and serve .
Mix veg omelette
INGREDIENTS
Eggs  -  2
Finely chopped onion  -  2
Finely chopped tomato  - 2
Finely chopped capsicum  -  1/2 small size
Cumin powder  - 1/4 tsp
Corn flour  -  1 tbsp
Black pepper powder  -  1/4 tsp
Salt  - to taste
Butter  -  50 gms

METHOD
Take a large bowl break the eggs.
Whisk the eggs until fluffy.
Add all the above listed ingredients except butter. and mix well.
Heat butter in a pan.
Add egg mixture and spread them.
Cook in a low flame.
After two mins flip it and cook for one mins.
Serve immediately.

Chocolate coconut laddu
INGREDIENTS
Fresh grated coconut   -   1 cup
Mawa / whole dried milk  -  1 cup
Sugar  -  3/4 cup
Cocoa powder  -  2 tbsp
Cardamom powder  -  1/4 tsp
Raisins  -  2 tbsp
Cashew nuts   -   2 tbsp

METHOD
Remove the skin of the coconut.
Peel and grate the coconut.
Takeca pan add grated coconut saute for one  to two mins.
Add whole dried milk / mawa and sugar and stir continuously till the sugar melt and coconut an d whole dried milk / mawa mixed well.
Add cocoa powder and mix well
The solution will start to thicken switch off the gas.
Add cardamom powder and raisins and mix well.
When it cools,shape it into ladoo.
Garnish with cashew nut.

CHEESE GARLIC BREAD

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

INGREDIENTS
Bread  -  4 slice
Butter  -   50 gms
Grated processed cheese  -  50 gms
Finely sliced garlic clove  -  4
Chilly flax  -   1/2 tsp

METHOD
Heat butter on a pan.
Add garlic cloves and roast it.
Roast the bread on the pan and spread the butter.
On the top of the bread add roasted garlic.
Spread grated cheese on it.
Sprinkle some black pepper powder and cover the bread.
Cook on a low flame till melt the cheese.
Sprinkle some chilly flax and serve hot.

KHATTA CHANA

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

INGREDIENTS
Black gram      -  1 cup
Bay leaf   -   1
Finely chopped onion  -  1
Mustard oil  -  1 tsp
Whole cumin seeds  -  1/2 tsp
Asafoetida  -  1/4 tsp
Turmeric powder  -   1/2 tsp
Salt  -  to taste
For gravy
Black gram water   -   2 cup
Jaggery   -  1 tbsp
Coriander powder  -  1 tsp
Garam masala powder  -  1/2 tsp
Amchur/dry mango powder  -  2tsp
Red chilly powder  -  1 tsp
Gram flour  -  1 tsp

METHOD
Take black gram,turmeric powder and water and pressure cook.
Once cooled reserve the water and keep aside black gram.
Add jaggery,garam masala powder,gram flour,coriander powder and amchur in the reserve water of black gram.
Add asafoetida,bay leaf,black mustard seeds and cumin seeds to crackle.
Add onion and salt and saute for two mins.
Add black gram reserved water.
Add black gram and cook for ten mins.
Serve hot.