BEETROOT AMLA SOUP

 

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

INGREDIENTS
Chopped beetroot     -  1 cup
Chopped amla     -    1
Black pepper powder    -  a pinch
Salt    -    to taste
Water    -       3 cup
Butter  -    1 tbsp


METHOD
Heat butter in a pan.
Add beetroot,amla and mix well.
Add 3 cup of water and cover the lid of the pan.
Simmer the gas for 30 mins.
Once cooled,we open the  lid.
Blend the mixture till smooth.

Season with salt and pepper.
Serve hot.

 

ORANGE AND MINT RAITA

 

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

INGREDIENTS
Pudina / mint leaves        -  1cup
Orange  chunks     -   1 cup
Thick curd                        -   1 cup
Roasted cumin seeds powder    -  1/2 tsp
Salt             -   to taste
Black salt    -   1/2 tsp
Sugar          - 1 tsp
Cherry - for garnishing 
METHOD
In a blender add mint leaves / pudina, and 1 tbsp curd to make a paste.
Beat the curd.
Sprinkle black salt, salt,sugar and roasted cumin seeds powder.
Add mint leaves paste and mix well,now add pomegranate pearls and mix well.
Garnish with orange , cherry and mint leaves.

PANEER CAPSICUM PARATHA

 

Prep Time : 25 mins

Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Wheat flour - 1 cup
Salt  - to taste
Onion seeds - 1/4 tsp
Carom seeds - 1/4 tsp
Clarified butter - 1 tbsp for kneading the dough
Clarified butter - 2 tbsp
For stuffing
Grated paneer  - 1 cup

Chopped capsicum - 1
Finely chopped onion - 1
Grated ginger and green chilly  -  1 tsp
Green coriander leaves - 2 tbsp

Crushed carom seeds  -  1/4 tsp
Crushed onion seeds  - 1/4 tsp
Salt  -  to taste


METHOD
Take a large bowl combine all the above listed stuffing ingredients
Now stuffing is ready.
Take a large bowl combine wheat flour,carom seeds,onion seeds,1 tbsp clarified butter and salt and mix well.
Make a soft dough with the help of water.
Keep aside for fifteen mins.
Divide the dough into balls stuff  one tbsp paneer capsicum stuffing into the ball
Seal the edges and roll out.
On a heated pan make paratha applying clarified butter on both the sides.
Serve hot with green chutney and tomato sauce.

GATTE KI SUBJI

 

Prep Time : 25 mins

 Cooking Time : 60 mins 

Serve : 4

 INGREDIENTS 

For gatta 

Gram flour - 1 cup 

Carom seeds - a pinch 

Red chilly powder - 1/2 tsp 

Curd - 2 tbsp

 Oil - 1 tsp 

Salt - to taste

 For gravy

 Finely chopped onion - 1 

Red chilly powder - 1 tsp 

Coriander powder - 1 tsp 

Turmeric powder - 1/2 tsp 

Ginger garlic paste - 1 tsp 

Garam masala powder - 1 tsp 

Tomato paste - 1 tomato 

Cumin seeds - 1/4 tsp

 Salt - to taste 

Oil - 2 tbsp

 Coriander leaves - 1 tbsp 

 METHOD 

Take a large bowl add all above listed ingredients of gatte and mix well. 

With the help of little water make a stiff dough. 

Roll the dough in a cyclinderical shape. 

Boil all the cyclinderical shape dough in a pan. 

Once cooled cut into pieces. 

Heat oil in a pan. 

Fry all gatta on low flame. 

For gravy 

Heat up remaining oil,add cumin seeds to crackle.

 Add onion and saute till light brown Add ginger garlic paste,red chilly powder,turmeric powder,coriander powder and add some water and saute 4 - 5 mins in a medium flame. Add tomato paste and mix well. Add one cup of water and salt and bring to boil,once boiled turn off the flame Add besan gatte and garnish with coriander leaves and serve. Serve hot with rice or chapatis.

MIXED VEGETABLE

 

Prep Time       :25 mins
Cooking Time  : 25 mins

Serve  -  2

INGREDIENTS
Chopped french bean   -   2 tbsp
Carrot peeled and cut into cubes -   2 tbsp
Chopped cabbage    - 2 tbsp
Potatoes peeled and cut into cubes   -  2 tbsp
Peas   -  2 tbsp
Chopped onion  -   1
Chopped tomatoes    -  2
Ginger,garlic paste  -   1 tsp
Turmeric powder  -   1 tsp
Coriander powder   -    1 tsp
Red chilli powder    -    1 tsp
Cumin seeds   -     1/2 tsp
Cream    -   2 tbsp
Chopped green chillies  -    2 nug
Garam masala   -    a pinch
Oil        -      2 tbsp
Salt      -    to taste

METHOD
Blanch all the veggies with one cup of water in the microwave for five minutes.Heat oil in a pan add jeera seeds to splutter.Add chopped onion and fry till light brown.
Add ginger garlic paste,turmeric powder,red chilli powder, and coriander powder and add some water n saute.

Add tomatoes and green chillies and saute for 2 - 3 mins.Add chopped veggies and mix well.
Once the veggies are half done add the cream and salt on low heat.Cook covered for ten mins.
Add garam masala'and mix well.

Garnish with chopped coriander leaves and serve hot with chapties.

POHA

 

Prep Time : 10 mins
Cooking Time : 20 mins
Serve : 2

INGREDIENTS
Poha  - 2 cup
Finely chopped onion  - 1
Finely chopped potato  - 1
Finely chopped carrot  -  1
Finely chopped green chilly  - 1
Finely chopped coriander leaves  - 1 tbsp

Spring onion chopped - 1/2 cup
Peanuts - 1/2 cup
Sugar  - 1 tsp
Salt  - to taste
Lemon juice - 1 tsp
Mustard seeds  - 1/4 tsp
Curry leaves - 8 - 10
Turmeric powder  - 1/4 tsp
Oil  - 2 tbsp

METHOD
Heat oil in a pan,add mustard seeds to crackle.
Add curry leaves and onion and saute till transparent
Add carrot,potato green chilly and green peas and mix well.
Add turmeric powder and mix it well.
Wash poha in fresh water and keep aside for ten mins and now add in the pan and mix well.
Add salt ,sugar and cover it  and cook for  five mins
Add lemon juice and garnish with coriander leaves.