PLUM CHUTNEY

 

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

INGREDIENTS
Chopped  plum - 1 bowl
Salt - to taste
Sugar - 1 cup

Jaggery  - 1/2 cup
Fenugreek seeds  - 1/4 tsp

Red chilly  - 1
Roasted cumin seeds powder - 1 tsp
Turmeric powder  - 1/4 tsp
Oil  - 2 tsp

METHOD
Wash and cut the plum.
Heat oil in a pan and add the methi seeds, whole  red chilly  to crackle  .
Add plum and cook for 2 - 3 mins in slow flame.

Add one cup of water and  cook for five mins.
Add salt,red chilly powder and turmeric powder and mix well.
Add sugar and jaggery and cook on a slow flame for 4 - 5 mins
Lastly add dry roasted cumin seeds powder  and mix well.
Turn off the flame.
Serve with puri,paratha.

AATA PIZZA

 

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

INGREDIENTS
Wheat flour - 1 cup
Baking powder- 1/2 tsp
Mozzarella cheese- 3 tbsp
Herb- 1 tsp
Chilly flakes- 1 tsp
Butter- 50 gms
Tomato sauce- 2 tbsp
Chilly sauce- 1 tsp
Capsicum- 1
Onions- 1


METHOD
Take a bowl, add wheat flour, baking powder & one tsp butter and mix it well.
Make a soft dough and keep aside for an hour.
Heat pan and cook chapati from both the side. Turn off the flame.
Place the chapati on the plate and spread some butter, chilly sauce and tomato sauce over it
Also put mozzarella cheese, capsicum and onion on top of the chapati.
Now place chapati on the non stick pan, cover the pan and cook in a simmer.
After the cheese is melted and chapati is cooked, sprinkle few chilly flakes and herbs over it.
Serve hot

SHRIMP CURRY

 

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

INGREDIENTS
Shrimp   --  200 gms
Corn flour - 2 tbsp
Chopped onion - 1
Grated ginger - 1/2 tsp
Grated garlic cloves - 1/2 tsp
Cumin seeds - 1/4 tsp
Cloves - 2 - 3
Whole black pepper - 2 - 3
Cinnamon - 1 inch stick
Green cardamom - 1
Black cardamom - 1
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Salt - to taste
Oil- 4 tbsp
Coriander leaves - 1 tbsp

METHOD
Marinate shrimp with corn flour,,turmeric powder salt and black pepper
Heat oil in a pan and deep fry the marinated shrimp and strain it.
Again heat oil in the same pan add the cumin seeds and whole garam masala to crackles.
Now add chopped onion and saute until pink,
Add crushed garlic,crushed ginger and cook for few seconds.
Add turmeric powder,red chilly powder and two tbsp water and cook for few seconds
Add two cup of water and bring to boil,once boiled cook in a slow flame.
Add fried shrimp and salt and cook in a medium flame for five mins.
Garnish with coriander leaves

BASA FISH FRY

 

Prep Time : 15 mins
Cooking Time : 20 mins
Serve : 4

INGREDIENTS
Basa fish pieces  -  250 gms
Chilly powder- 1/2 tbsp
Garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Lemon juice - 2 tbsp
Corn flour - 1/2 cup
Oil - 4 tbsp

METHOD
Take a bowl add fish pieces,lemon juice,,salt, garlic paste,chilly powder,turmeric powder,corn flour and marinate fish for 10 mins.
Heat oil in a pan.
Deep fry the fish pieces from both the sides
Serve hot.

SPINACH SOUP

 

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

INGREDIENTS
Chopped  spinach - 500 gms
Olive oil - 2 tbsp
Milk - 1 cup
Water - 2 cup
Salt - to taste

Black pepper powder  - 1/4  tsp

METHOD
Heat olive oil in a pan add spinacj leaves and saute for few mins.
Add snd salt and cook for 4 - 5 mins.
Turn off the flame.
Once cooled to add in the blender and make a paste
Take a blender add spinach,two cup f water and one cup of milk and bring to boil.
Once boiled cook for five mins,add black pepper and mix well.
Serve hot.

KATORI DHOKLA

 

Prep Time- 10 mins
Cooking time- 10 mins
Serve- 4 to 6

INGREDIENTS
Gram flour/besan   - 1 cup
Semolina      - 1 cup
Yogurt        -  1 cup
Sugar         -         1 tbsp
Salt           -        to taste
Water       -            1 cup
Oil                       2 tbsp
Lemon juice       -  1 tsp
Eno fruit salt     -  1 tsp

For tempering
Black mustard seeds   -  1 tsp
Water                         -  3 tbsp
Green chilly              -  5 - 6
Oil           -  1 tbsp

Curry leaves  - 10 - 12

Sugar - 2 tbsp


METHOD
In a bowl mix together gram flour, semolina, yogurt, sugar, salt,  lemon juice, oil and water to make a smooth paste.
Keep aside for 15 minutes.
Add eno fruit salt in the dhokla mixture just before making dhokla and mix well.
Pour the batter in a greased katori and take the pressure cooker  with two cup of water and  put the stand in it.

Place the katori in it and cover the lid and cook for ten mins on medium flame and remove the whistle 
Turn off the flame and keep aside for ten mins.
Remove dhokla  from katori and transfer it into the plate. 

.Heat oil in a pan for tempering and add mustard seeds, green chilly and curry leaves,sugar and lemon juice and water
Pour it over the dhokla .

CHEENA PANI AUR CHEENA KE NAMAKPARA

 

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

INGREDIENTS
All purpose flour - 1 cup
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Salt  -  to taste
Clarified butter  - 2 tbsp

Cheena pani - 1/2 bowl

Cheena - 2 tbsp

Oil   -  for frying

METHOD
Take a large bowl add cheena, all purpose flour,carom seeds,onion seeds,salt and clarified butter and mix well.
Knead with cheena pani to make a stiff dough.
Make a crumb like texture.
Keep aside for 30 mins.
Knead it again.
Divide the dough into round balls.
Roll out dough into thick circle.
Now cut the circle in small diamond shapes.
Heat enough oil in a pan for deep frying.
Fry the namakpara on slow flame till golden brown.
Drain on paper napkin.
Serve with hot tea or coffee.