CARROT KHEER

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

INGREDIENTS
Grated carrot - 1/2 cup
Milk - 3 cup
Sugar - 2 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 occasionally,cook till thickening of the milk
Add  cardamom powder,sugar and  mix well.
Add cashew nuts,raisins and almonds and mix well and turn off the flame.
Garnish with crushed almonds and cashew nuts and serve.

AMLA JUICE

Prep Time : 25 mins
Total Time : 25 mins
Serve : 10

INGREDIENTS
 Deseeded fresh amala  - 250 gms
Ginger - 2 inch stick
Salt -  to taste
Black salt - 1/2 tsp
 Black pepper powder - 1/4 tsp
Chat masala  - 1/2 tsp

METHOD

Wash Aamala, Remove seeds,chop into pieces .
Wash Ginger,peel the skin,chop into pieces, 
Add salt,Black salt,Black pepper and chaat masala. and some water and blend to make a paste and strain it
Serve it fresh in the morning before tea.

BOLANI PARATHA/AFGHANI PARATHA

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

INGREDIENTS
All purpose flour - 1 cup
Aashirvaad wheat flour - 1/2 cup
Salt - to taste
Clarified butter for kneading the dough - 2 tbsp
For stuffing
Boiled n mashed potato - 1 bowl
Finely chopped spinach - 1 bowl
Finely chopped spring onion - 1/2 bowl
Finely chopped coriander leaves - 1/2 bowl
Finely chopped green chilly - 2
Black pepper powder - 1/4 tsp
Chilly flax - 1/2 tsp
Salt - to taste
Roasted n crushed coriander seeds - 1 tsp
Clarified butter - 3 tbsp

METHOD
Take a bowl add all purpose flour,wheat flour,salt and 2 tbsp clarified butter and mix well.
Make a dough with little water,keep aside for 30 mins.
Take another bowl and mix the listed above ingredients of stuffing
Now stuffing is ready.
Divide the dough into ball and roll out thin chapati.
Stuff the filling in the half side of chapati and fold it.
Now on heated pan place the paratha grease clarified butter both the sides.
Serve hot with tomato ketchup and green chutney

AMLA SOUP

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

INGREDIENTS
Amla paste - 1/2 cup
Mustard seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Cumin seeds - 1 tsp
Black pepper powder - 1/4 tsp
Ginger - 1 inch stick
Garlic pods - 3 - 4
Salt - to taste
Turmeric powder - 1/4 tsp
Coriander leaves - 1 tbsp
Butter - 1 tbsp
Water - 3 cup

METHOD
Heat butter in a pan,add mustard seeds and asafoetida to crackle.
Take a blender add chopped amla,ginger,garlic,cumin seeds and black pepper powder and blend it.
Add the amla paste in the pan and saute for few mins.
Add salt and turmeric powder and mix well.
Add three cup of water and bring to boil.
 Cook for ten mins in slow flame.
Turn off the flame.
Garnish with coriander leaves and serve hot.

ALMOND SOUP/BADAM SOUP

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

INGREDIENTS
Soaked almonds/badam - 1/4 cup
Finely chopped onion - 1
Finely chopped garlic pods - 1 tsp
Butter - 2 tbsp
Salt - to taste
Fresh cream - 2 tbsp
Chilly flax - 1 tsp

METHOD
Heat butter in a pan add onion and garlic and saute for two mins.
Now add almonds,salt,black pepper powder and two cup of water and bring to boil for few mins. and turn off the flame.
Once cooled to make a paste.
Add milk and boil it,add fresh cream and mix well.
Garnish with chilly flax and serve hot.