CORIANDER LEAVES LACCHA PARATHA

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

INGREDIENTS
Multi grain flour  -   1 cup
Finely chopped coriander leaves  -  1 cup
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Clarified butter  -  2 tbsp
Oil  -  2 tbsp
Finely chopped green chilly  -  1
Salt  -  to taste

METHOD
Take a mixing bowl combine multi grain flour,coriander leaves,green chilly,cumin seeds,onion seeds ,salt and one tbsp clarified butter and mix well.
With the help of water make a soft dough.
Divide the dough into four parts.
Roll out dough into thin chapati spread clarified butter on it.
Now dust the dry flour it and make fleets.
Roll it in a circle like swiss roll.
Now dust the dry flour and roll out paratha.
On a heated pan make paratha applying oil on both the sides.
Serve hot.

MUTTON MASALA

Prep Time  : 20 mins
Cooking Time : 40 mins
Serve : 4

INGREDIENTS
Mutton  -  500 gms
Clarified butter  -  1/2 cup
Chopped onion -  2
Ginger garlic paste  -  1 - 2 tbsp
Coriander powder  -  1 tsp
Cloves  -  2 - 3
Black cardamom  - 1
Cinnamon  -  1 inch stick
Green cardamom  -  3
Cumin seeds  -  1 tsp
Salt  -  to taste
Turmeric powder  -  1/2 tsp
Red chilly powder -  1 tbsp

METHOD
Heat half cup clarified butter in a pan.
Add all whole garam masala/hot spices to crackle.
Add onion and saute when its colors change add mutton pieces and saute for 4 - 5 mins.
Add ginger garlic paste,red chilly powder,turmeric powder and  coriander powder and saute for 4 - 5 mins.
Add salt and mix well.
Add half cup of water and cover the lid.
Cook in a slow flame for ten mins
Serve hot with rice or chapatis

PAPRI CHAT

Prep Time  :  15 mins
Total Time : 15 mins
Serve  : 2

INGREDIENTS
Papri  -  4
Moong dal vada  -  2
Imli chutney  -  2 tbsp
Sweet curd   -  2 tbsp
Black salt  - 1 tsp
Red chilly powder  -  1/4 tsp
Roasted cumin seeds powder  -  1 tsp
Sev  -  2 tbsp
Anardana  -  2 tbsp

METHOD
Take a serving plate place the papri and moong dal vada,crush the papri and moong dal vada.
Add sweet hung curd,at the top add sweet tamarind chutney.
Sprinkle black salt,salt,red chilly powder,roasted cumin seeds powder.
Sprinkle sev and anardana and serve immediately.
Enjoy with papri chat.

SPINACH OATS DHOKLA

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

INGREDIETS
Rava   -  1 cup
Oats   -   1/2 cup
Curd  -   1/2 cup
Spinach puree  -  1/2 cup
Lemon juice  -  2 tbsp
Salt  -  to taste
Sugar  -   1 tbsp
Eno fruit salt  -  1 tbsp
For tempering
Rai/black mustard seeds  -  1 tsp
Curry leaves  -  10
Green chilly  -   5 - 6
Oil  -  1 tbsp

METHOD
Blanch the spinach and grind to make a paste.
Dry toast the oats and make a powder
Take a large bowl combine rava,oats powder spinach puree,curd,lemon juice,salt,sugar and one tbsp oil and one cup of water.
Keep aside for 15 mins.
Add eno fruit salt in the dhokla batter and pour the batter into the plate and steam for 10 mins
Heat oil in a pan,add rai/black mustard seeds  once it gets crackled and then add the curry leaves and green chilly.
Pour it over the dhokla and cut in to cubes.
Enjoy oats spinach dhokla with coconut chutney

DAHI VADA

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


INGREDIENTS
Moong dal- 1 cup
Urad dal   -   1 cup
Ginger paste- 1 tsp
Green chilly chopped- 3 to 4
Coriander leaves chopped- 100 gm
Oil for frying
Salt to taste
Yogurt (thick fresh)- 2 cup
Black salt- 1 tbsp
Red chilly powder- 1 tbsp
Cumin seeds roasted- 1 tbsp
Sweet tamarind chutney -  2 tbsp
Green coriander chutney  -  2 tbsp


METHOD
Wash and soak the moong dal  for 3-4 hours and grind to a fine paste. Beat the batter very well till light and fluffy. Add the salt, ginger paste, green chilly and coriander leaves in the batter. Heat the oil in a deep frying pan. Make equal size balls and deep fry it in hot oil until golden in color. Simmer it after we put all the vadas and cook in a medium flame until done. Now take out the vadas once done into a bowl of water and let them soak for 10 minutes. Now press the vadas so that excess water is out.
                        Beat the yogurt and place the vadas in a serving bowl and pour the curd all over the vadas. Sprinkle red chilly powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney and green coriander chutney

FLOWER SHAPE MATHRI

Prep Time : 10 mins
Cooking Time 30 mins
Serve  : 6

INGREDIENTS
All purpose flour  -  1cup
Semolina  -  1/4 cup
Salt  -  to taste
Clarified butter  -  2 tbsp
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Salt  -  to taste
Black pepper  -  8 - 10
Oil  -  for frying

METHOD
Take a large bowl combine all purpose flour,salt,semolina,carom seeds,onion seeds,clarified butter and mix well.
The texture should be crumbly.
Make a stiff dough with the help of water.
Cover the dough and keep aside for 15 mins.
Now roll the dough into thick chapati,cut into circle with cookie cutter or cap of a bottle.
Now make eight cut for petal shape and twist in the edges.
Press the black pepper in the center
Heat enough oil in the the pan,add the flower shape mathri and deep fry in hot oil till they become golden n crispy.
Serve with tea.

PANEER MALPUA/COTTAGE CHEESE MALPUA

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

INGREDIENTS
Milk  -  1 liter
Lemon juice  -  2 tbsp
All purpose flour  - 2 tbsp
Cardamom powder  -  1 tsp
Salt  -  to taste
Baking soda - 1 tsp
Sugar  -  1 cup
Water  -  1 cup
Saffron  -  few threads
Oil  -  for frying

METHOD
Boil one liter milk in a heavy bottom vessel.
Once boiled switch off the flame.
Add lemon juice and cover the milk.
After some time milk is fully curdled,strain the paneer and wash 2 to 3 times in a fresh water.
Now we got soft paneer,we mash the paneer very well.
We add all purpose flour,cardamom powder and baking soda and mix well.
Knead to make smooth dough,cover the dough with muslin cloth for half an hour.
Take a pan add sugar and water and saffron threads,keep it medium flame for 8 - 10 mins.
When it gets stick it means syrup is ready
Heat enough oil in a pan to deep fry the paneer malpua.
Take a flat patties of medium thickness from the dough.
Not to thin or to thick.
Drop it in medium hot oil and let it fry until golden brown.
Once done,dip it immediately in the hot syrup.
Serve hot.