PANEER POPCORN

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

INGREDIENTS
Paneer - 200 gms
Hung curd - 1 cup
Red chilly powder - 1/2 tsp
Black pepper powder - 1/4 tsp
Salt - to taste
All purpose flour - 2 tbsp
Corn flour - 2 tbsp
Bread crumbs - 1 cup
Oil - for frying

METHOD
Cut paneer into cubes and marinate with hung curd,red chilly powder,black pepper powder and salt.
Keep aside for an hour.
Take a bowl add all purpose flour,corn flour,salt and little water to make a thick batter.
Dip marinated paneer pieces into batter and coat them with bread crumbs,keep in the fridge for an hour.
Heat oil in a pan and deep fry the paneer popcorn until it turns brown and crispy.
Serve hot with tomato ketchup and green chutney.

MAKKE KI ROTI

Prep Time  : 15 mins
Cooking Time  : 20 mins
Serve : 2

INGREDIENTS
Maize flour / makki ka atta  -  1 bowl
Curd  -  2 tbsp
Boiled n mashed potato  -   1/2 bowl
Clarified butter  -  2 tbsp
Butter  -  1 cube

METHOD
In a kneading bowl mix maize flour/ makki ka atta, boiled n mashed potato,salt and curd.
Make a soft dough.
Don`t use water if necessary you can use curd.
Divide the dough into balls.
Place a plastic sheet over that place a ball of dough i and then roll tightly this will ensure that it does not break and steak.
Grease a pan with little clarified butter/ghee and heat on a medium flame.
Makki ki roti is ready to eat grease butter and serve with sarso da saag and jaggery

MOTICHOOR LADOO CHOCOLATE ICECREAM PARFAIT

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

INGREDIENTS
Motichoor ladoo - 4
Chocolate ice cream - 2 - 4 scoop
Choco chips - 1 tbsp
Silver balls - 1 tbsp

METHOD
Crumble the boondi ladoo in a bowl.
Take the glass add the first layer of crumble boondi ladoo.
Then top with one scoop chocolate ice cream.
Top with another layer of crumble boondi ladoo.
Now at the top add the one scoop chocolate ice cream
Garnish  with choco chips and silver bowls and serve.

APPLE AND SWEET POTATO CHUTNEY

Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 8

INGREDIENTS
Apple  - 2
Sweet potato - 2
Sugar - 3/4 cup
salt - to taste
Lemon juice - 2 tbsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Panch phoron - 1 tbsp
Oil - 2 tbsp

METHOD
Dry roast the panch phoron,once cooled to make a powder.
Wash the apple  and sweet potato and chop it.
Heat oil in a pan.
Add fenugreek seeds to crackle
Now add apple and sweet potato pieces to add turmeric   powder   ,red chilly powder and salt and cook for five mins in a slow flame
Add sugar and 1/2 cup of water and cook for five mins
 until sugar dissolves and apple and sweet potatoes are soft,turn off the flame.
Add  roasted panch phoron powder  and lemon juice and mix well

MEXICAN SOUP

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

INGREDIENTS
Tomato puree - 1/2 cup
Finely chopped veggies
(cabbage,capsicum,carrot)  - 1/2 cup
Boiled macaroni - 1/2 cup
Garlic pods - 1 tsp
Vinegar - 1 tsp
Olive oil - 1 tbsp
Tomato sauce - 1 tbsp
Chilly flax - 1/2 tsp
Salt - to taste
Water - 3 - 4 cup

METHOD
Boil the macaroni.
Heat oil in a pan add garlic pods and saute for one mins.
Add all the veggies and saute for 4 - 5 mins.
Add boiled macroni,tomato puree,tomato sauce and water and cook for fifteen mins.
Add vinegar and salt and cook for five mins.
Turn off the flame.
Garnish with chilly flax and serve hot.

CARROT AND JAGGERY KHEER

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

INGREDIENTS
Grated carrot - 1/2 cup
Milk - 3 cup
Grated jaggery - 4 tbsp
Cardamom powder - 1/4 tsp
Raisins  - 1 tbsp
Almonds  - 1 tbsp
Clarified butter  - 1 tbsp

METHOD
Wash and grate the carrot.
Heat one tbsp clarified butter in a pan
Add grated carrot and saute for 3 - 4 mins and keep aside.
Boil milk in a heavy bottom vessel.
Once boiled keep it in a low flame.
Add grated and fried carrot .
Stir occassionaly,cook till thickening of the milk
Add  cardamom powder and  mix well.
Add cashew nuts,raisins and almonds and mix well and turn off the flame.
Once cooled add the crushed jaggery and mix well
Garnish with almonds and serve.