NACHOS WITH SALSA

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

 INGREDIENTS 

Nachos - 2 cup 

Mozeralla cheese -1/2 cup
Boiled rajma -1/2 cup 

Chilly flakes - 1/2 tsp 
Chopped onion -2 tbsp 
Oregano - 1 tsp 
Chopped coriander leaves - 1 tsp 
Cumin seeds powder - 1 tsp 
Butter - 1 tsp 
Salt - to taste 

METHOD
Heat butter in a pan and add boiled rajma and saute for two mins.now add salt and cumin seeds powder and mix well.
turn off the flame.
Take a serving plate arrange nachos chips now add rajma and chopped onion.
Add mozeralla chesse and coriander leaves Sprinkle chilly flakes and oregano and now bake for five mins.
 Serve hot.

TIKONA NIMKEE

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

 INGREDIENTS

 Refined flour-1 cup

 Semolina (suji )-1/2 cup

 Carom seeds-little pinch

 Kalaunji-little pinch

 Baking soda-1 tsp

 Ghee- 4 tbsp

 Salt to taste

 Water as required

 METHOD

 Take the refined flour, semolina, carom seeds, kalaunji, baking soda in a bowl

. Mix well and add ghee to make a stiff dough

. Cover the dough with a napkin and keep aside for 15 minutes, divide the dough into 10 pieces

. Roll out dough into 1/8 cm thin.

 Fold it and then again fold to make it in a triangle shape

. Now heat the oil in a non stick pan and deep fry the tikona namkeen on a slow flame till golden brown

. Serve hot with tea.

BESAN LADOO

Prep Time : 15 mins

 Cooking Time : 50 mins

 Serve : 10

 INGREDIENTS

 Gram flour ( besan )- 2 cup

 Ghee/clarified butter - 1 cup

 Powder sugar- 1 cup

 Green cardamom- 1/4 tsp

 METHOD

 Heat the ghee in a pan. 

 Roast the besan on medium heat until light brown in color and give out the fragrance

 After stirring for 10 to 15 minutes, switch off the flame.

 Let the besan cool down, now add sugar, cardamom powder

. Mix it well.

 When it cools completely, shape it into ladoo

 Store it in a air tight container.

FRYMES

Prep Time : 50 Cooking Time : 25 mins Serve : 10 INGREDIENTS Basmati rice- 2 cup Cumin seeds - 1 tbsp Baking soda- 1 tbsp Asafoetida - 1 tsp Salt- to taste Oil - 2 tbsp METHOD Soak rice for 3-4 hours to add baking powder Boil the rice with enough water in a pressure cooker to add cumin seeds,asafoetida and salt When it gets boiled switch off the flame,now make a smooth paste.. .You can use the machine star shape or clove shaped hole plate, Choose a plate with your choice of shape. Spread a clean plastic tablecloth.,grease the machine with some oil and fill and press the prepared rice Squeeze into straight lines and repeat the process to finish the rice. Dry in sunlight or in fan the next day it will be fully dried. . But dry for 2 or 3 more days for safer side Store in container after it gets dried. Fry in enough oil and drain in paper napkin

CHEESE POCKET

Prep Time : 25 mins
Cooking Time : 35 mins
Serve : 4

 
 INGREDIENTS
 
Tortilla - 2
For stuffing
corn - 2 tbsp
Finely chopped capsicum - 2 tbsp
Grated paneer - 1/2 cup
Grated processed cheese - 1/2 cup
Pizza sauce - 1 tbsp
Black pepper powder - 1/4 tsp
Chilly flakes - 1/4 tsp
 Salt - to taste
Oil - for frying
Maida - 2 tbsp

 
 METHOD
Take a tortilla and cut into four square shape
Place one tbsp stuffing into two square.
 And cover with other two square pieces.
Make slurry with maida and water paste and seal the edges with slurry.
Keep in the fridge for an hour.
Heat enough oil in a pan.
Place the cheese pocket lower the heat and fry till light brown and crispy.
Drain and serve hot.

CHAMCHAM

Prep Time : 25 mins
 Cooking Time : 20 mins
 Serve : 8

 INGREDIENTS

 Milk - 5 cup

 Lemon juice - 2 tbsp

 Sugar - 2 cup

 Water - 4 cup

 Green cardamom powder - 1/4 tsp

 Saffron - few strands

 METHOD

 For making malai cham cham we need to prepare cheena / cottage cheese.from five cup of milk

. Boil milk in a heavy bottom vessel once boiled turn off the flame and add lemon juice after some time milk is fully curdled

. We strain the paneer in a muslin cloth and keep it for one to two hours now we get soft paneer

 We mashed the cheena / cottage cheese very well and make a soft and smooth dough.

 Divide the dough in 8 equal size balls.

 Roll each ball between your palms.

 Shape each ball to flat patties of medium thickness

. Now we take pan and add sugar and water and bring to boil,once boiled add paneer balls few saffron strands and cardamom powder and cover with lid and cook for ten mins..

 Once cooled,we open the lid,the paneer ball should be floating on the syrup and its size should be double.

 Serve chilled.

MALAI CHAMCHAM

Prep Time : 25 mins

 Cooking Time : 20 mins

 Serve : 8

 INGREDIENTS

 Milk - 5 cup

 Lemon juice - 2 tbsp

 Sugar - 2 cup

 Water - 4 cup

 Green cardamom powder - 1/4 tsp

 Saffron - few strands

 Whole dried milk / mawa - 1/2 cup

 Sugar powder - 2 tbsp

 Cherry - for garnishing

 METHOD

 For making malai cham cham we need to prepare cheena / cottage cheese.from five cup of milk

. Boil milk in a heavy bottom vessel once boiled turn off the flame and add lemon juice after some time milk is fully curdled.

 We strain the paneer in a muslin cloth and keep it for one to two hours now we get soft paneer

 We mashed the cheena / cottage cheese very well and make a soft and smooth dough.

 Divide the dough in 8 equal size balls. Roll each ball between your palms.

 Shape each ball to flat patties of medium thickness

. Now we take pan and add sugar and water and bring to boil,once boiled add paneer balls few saffron strands and cardamom powder and cover with lid and cook for ten mins.

. Once cooled,we open the lid,the paneer ball should be floating on the syrup and its size should be double.

 Take a bowl add whole dried milk / mawa,sugar powder and mix well. take the paneer ball and spread the mawa mixture on the paneer balls and garnish with cheery

 Serve chilled.