RAJMA

    .

INGREDIENTS
Rajma                            -                       1 cup
Water                             -                      1 cup
Chopped onion                -                       1
Ginger,garlic paste          -                        1 tsp
Coriander powder           -                        1 tsp
Red chilli powder           -                         1 tsp
Turmeric powder             -                        1/2 tsp
Cumin powder                -                         1/2 tsp
Garam masala                 -                         1/2 tsp
Salt                               -                          to taste
Oil                                -                          2 tbsp
Chopped coriander leaves  -                        1 tbsp
METHOD
       Wash and soak rajma over night.Pressure cook with one cup of water for 10 mins.Heat oil in a kadai fry the sliced onion till brown.
       Add ginger,garlic paste, coriander powder,red chilli powder, turmeric powder, cumin powder and saute for a 5-6 seconds.
      Now add boiled rajma and salt and mix well. Now add boiled  rajma water and cook simmer for 10 mins.
      Garnish with garam masala and coriander leaves.

ALOO BAINGAN KI SUBJI /POTATO AND EGGPLANT SUBJI

     .

Prep Time     : 15 mins
Cooking Time  :15 mins

 INGREDIENTS
Aloo/potato   -   4 potato
Baingan /eggplant   - 2 eggplant
Red chilli powder  -   1 tsp
Turmeric powder  -1 tsp
Garlic paste     - 1 tsp
Panchphoran  - 1/2 tsp
Asafoetida    -   a pinch
Salt  -   to taste
Oil   - 2 tbsp
Tomato  - 1 
Chopped coriander leaves for garnish

METHOD
      Wash and peel the potato and cut into four pieces

     Wash and cut the baingan into pieces.

    Heat the oil in a pressure cooker add asafoetida and pachphoran to crackle.Add potato, bringal, tomato and all the spices and steam it.When the pressure cooker release the whistle switch off the gas.After some time we open the cooker lid.Add salt and mix well.
    Garnish with coriander leaves and serve.

KHICHDI

 

Prep Time      : 15 mins
Cooking Time  : 15mins

INGREDIENTS
Basmati rice   -    1 cup
Masoor dal + moong dal   -  1/2 cup
Water   -   4 cup
Chopped onion    -   1
Ginger, garlic paste    -   1 tsp
Green peas    - 1/2 cup
Cauliflower   -  4  pieces
A whole dry red chilli   -  1
Cumin seeds     -  a pinch
Turmeric powder    -   1 tsp
Coriander powder   -  1 tsp
Red chilli powder     -  1/2 tsp
Salt   -  to taste
Oil     -   1 tbsp

METHOD
    Heat oil in a pan and fry cauliflower
pieces.

Clean and wash rice and dal.. In a pressure cooker add rice, dal, ginger ,garlic paste, turmeric powder, red chilli powder, coriander powder, peas, cauliflower and water.
  Close the cooker and steam it. When the cooker release the whistle switch off the gas.After some time we open the cooker lid. Add salt and mix well.
   Heat oil in a pan. Add cumin seeds and a whole

dry red chilli to crackle. Add onion and saute  till onion turns golden brown and pour it over the khichdi.
  Serve hot khichdi with pickles and curd.

SUJI HALWA

   

Prep Time      :10 mins
Cooking Time :25 mins

INGREDIENTS
Suji                                   -                                      1 cup
Sugar                                 -                                    3/4 cup
Ghee                                  -                                    1/2 cup
Water                                 -                                       3 cup
Cardamom powder               -                                     a pinch
Raisins                                -                                     1 tbsp
Crushed cashew nuts             -                                     1 tbsp

METHOD
    Heat the ghee in a pan. Roast the suji on medium heat until light brown in color and give out the fragrance.
    After stiring further for 10-15 mins add sugar and water.The suji absorbs the water.Stir properly otherwise lumps formed.The whole mixture cook for 7-8 mins.
     Add cardamom powder ,crushed cashew nuts and raisins.
     The suji halwa is ready.Serve suji halwa hot.

JEERA LAUKI

     In India , it is known as lauki,kaddu ,dudhi in hindi, urdu, Bengali and Gujarati. A popular north indian dish is jeera lauki. However the skin is removed prior to making the dish.The skin can be used in making a chutney preparation.

Prep Time      : 15 mins
Cooking Time : 15 mins

INGREDIENTS
Lauki or bottle gourd    -    500 gms
Turmeric powder       -  1 tsp
Whole dry red chilli   -  1
Cumin seeds  -  a pinch
Methi seeds - a pinch
Oil     - 2 tbsp
Salt    -  to taste

METHOD
   Peel and chop lauki in diced
. Heat the oil.
 Now add cumin seeds, methi seeds and whole  red chilli to crackle.
 Add lauki and turmeric powder and mix  it well.
   Then cover with a lid and simmer the gas till the veggies are cooked.
 Add salt and saute for 7-8 mins, when water get absorb in the lauki.
       Serve with chapaties
.

METHI BAINGAN KI SUBJEE

    Methi leaves are eaten in India as a vegetable. The young leaves and sprouts of fenugreek are eaten as greens , and the fresh or dried leaves are used to flavour other  dishes. The dried leaves( called kasuri methi) have a bitter taste and a characteristically strong smell.

      Eggplant or baingan is used in the cuisine of many countries.Eggplant is widely used in its native Indian cuisine, for example in sambhar , dalma ,chutney , curry or achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food , it is often described (under name  baingan or bringal) as the king of vegetables.Methi baingan is very popular dish.

Prep Time      : 20 mins
Cooking Time ;15 mins

INGREDIENTS
Baby baingan                         -                                2
Methi leaves                           -                                100 gms
Garlic cloves                           -                                 3 - 4
Green chillies slit                    -                                 2 - 3
Coriander powder                    -                                1/2 tsp
Turmeric powder                     -                                1/2 tsp
Cumin seeds                             -                                a pinch
Salt                                           -                                to taste
Oil                                            -                                1 tbsp

  METHOD
        Wash and cut bringal into pieces.Wash and chop methi leaves.Heat oil in a wok. Add cumin seeds to crackle.Add bringal and saute for 2 - 3 mins.Add garlic cloves , green chillies, coriander powder and turmeric powder and saute.
       Add methi leaves and salt and stir fry  for 4-5 mins.
     Serve with chapaties or rice.

SHAKARPARA OR KHURMA

     

Prep Time       : 15 mins
Cooking Time  : 15 mins

INGREDIENTS
Maida                                 -                               1 cup
Sugar                                  -                               2 cup
Water                                 -                                1 cup
Oil                                      -                                1 cup
Salt                                     -                                a pinch
Cardamom powder             -                                a pinch

METHOD
         Mix 2 tbs oil and salt in maida with little amount of water to make a stiff dough. Keep aside for 10 - 15 mins.
       Divide the dough into round balls. Roll out dough into 1.5 inch thick circle. Now cut the circle in small diamond shapes or square shape.
       Heat enough oil in wok for deep frying.Fry the pieces on a medium flame till golden brown. Drain on paper napkin.
     Again heat the wok.Add 2 cup sugar and 1 cup water till thick two strand syrup.
    Dip the sakarpara in the syrup and mix well.
Take out in a bowl, cool and store in a  air tight container.