GREEN PEAS SOUP

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

INGREDIENTS
Green peas  -  1 cup
Grated ginger  -  1 tsp
Finely chopped tomato  -  1
Sliced onion  -   2 tbsp
Finely chopped green chilly  -  1
Black pepper powder  -  1/4 tsp
Salt  -  to taste
Butter  -  1 tbsp

METHOD
Heat butter in a pressure cooker.
Add sliced onion and saute for one mins.
Add ginger,green chilly,tomato and green peas and saute in a medium flame for two to three mins.
Now add three cup of water and cover the lid.
When cooker release the whistle sim for five mins.
Once cooled,blend to make a smooth paste.
Season with salt and black pepper powder.
Garnish with coriander leaves and serve.

MIX VEG PULAO

Prep Time  : 15 mins
Cooking Time : 20 mins
Serves  : 2

INGREDIENTS
Gobind bhog rice   - 1 cup
Chopped mix veggies
(beans,carrot,peas)    -   1 cup
Chopped onion      -  1 medium
Green cardamom     - 2
Black cardamom    -  1
Cloves     - 2
Clarified butter / ghee    -   2 tbsp
Salt   -    to taste

METHOD
Heat clarified butter / ghee in a pan.
Add cardamom and cloves to crackle.
Add onion and saute for one mins.
Add mix veggies and and saute for 4 - 5 mins.
Add  rice and salt and mix well.
 Add 2 cup of water.
Once boiled,simmer the gas and cover it.

Serve hot with raita

VEGETABLE TIKKI

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

INGREDIENTS
Finely chopped carrot  -  2
Finely chopped beetroot  -  1
Finely chopped potato  -  2
Green chilly  -  1
Grated ginger  - 1 inch stick
Cumin seeds powder -  1 tsp
Red chilly powder -  1/4 tsp
Salt  -  to taste
Oil  - 2 tbsp
Cornflour  -  2 tbsp
Bread crumbs -  1/2 cup

METHOD
Blanch all the veggies in a pressure cooker.
Mash all the veggies,add salt,ginger,green chilly,red chilly powder,cumin seeds powder and corn flour and mix well.
Shape each ball to flat patties of medium thickness.
All the balls are made in the same way.
Coat with bread crumbs.
Heat oil in a pan and shallow fry the veggie tikki in a medium flame.
Serve hot with sauce

MOONG DAL TOMATO SOUP

Prep Time : 10 mins
Cooking Time :15 mins
Serve : 2

INGREDIENTS
Yellow moong dal  -  1/4 cup
Finely chopped tomato  -  1/2 cup
Finely chopped onion  -  1/4 cup
Finely chopped ginger  -  1 tsp
Finely chopped green chilly  -  1
Coriander leaves  -  1 tbsp
Black pepper powder  -  1/4 tsp
Butter  -  1 tsp
Salt  -  to taste
Fresh cream  -  1 tbsp

METHOD
Wash moong dal and soak for two hours.
Heat butter in a pan.
Add onion ginger and green chilly and saute for one to two mins.
Add yellow moong dal,salt and four cup of water
Cook for ten mins in a medium flame.
Now add tomato, black pepper powder and coriander leaves and cook for two mins.
Once cooled add in the blender and make a smooth paste.
Garnish with fresh crean and serve hot.

CARROT AND PANEER PARATHA

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

INGREDIENTS
Grated carrot  -  1 cup
Grated paneer  - 1 cup
Grated ginger and green chilly  -  1 tsp
 Crushed carom seeds  -  1/4 tsp
Crushed onion seeds  - 1/4 tsp
Salt  -  to taste
Wheat flour  -  1 cup
Oats   -  1/4 cup
Mota besan/gram flour  - 1/4 cup
Jowar flour  -  1/2 cup
Curd  -  2 tbsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Take a large bowl combine carrot,paneer,carom seeds,onion seeds,salt,ginger and chilly paste and coriander leaves and mix well.
Now stuffing is ready.
Take a large bowl combine wheat flour,oats,mota besan,jowar flour,curd and salt and mix well.
Make a soft dough with the help of water.
Keep aside for fifteen mins.
Roll out two thin chapati.
Spread carrot and paneer mixture on one chapati and cover with other chapati.
Seal the edges and roll out.
On a heated pan make paratha applying oil on both the sides.
Serve hot

MAKKI ATTE KA HALWA/MAIZE FLOUR HALWA

Makki atta/maize flour  -  1/2 cup
Clarified butter  -  1/4 cup
Sugar  -  1/2 cup
Cardamom powder  -  1/4 tsp
Raisins  -  1 tbsp
Crushed cashew nuts  -  1 tbsp
Crushed almonds  -  1 tbsp

METHOD
Heat clarified butter on a pan.
Roast makki atta on medium flame until light brown in color and give out the fragrance.
After stirring further for 10 - 15 mins add sugar and one cup of water.
The makki atta absorb the water.
Stir properly other wise lumps formed.
The whole mixture cook for 7 - 8 mins.
Add cardamom powder,crushed cashew nuts,almonds and raisins.
Now makka flour is ready to serve.

OATS TIKKI BURGER

Prep Time : 50 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Burger bun  - 4
Sliced tomato  - 4
Sliced capsicum  -  4
Butter  -  50 gms
Mayonnaise  -  2 tbsp
For tikki
Oats  -  50 gms
Boiled n mashed chickpea  -  1/2 cup
Spinach  -  50 gms
Grated paneer  -  50 gms
Gram flour  -  2 tbsp
Carom seeds  -  1/4 tsp
Fennel seeds   -  1/4 tsp
Black pepper powder  -  1/4 tsp
Bread crumbs  -  1/4 cup
Salt  -  to taste
Oil  -  1 tbsp

METHOD
Take a blender add all above listed ingredients of oats tikki except oil and bread crumbs.
Take a bowl add all the tikki mixture and mix well.
Shape each ball to flat patties of medium thickness.
All the balls are made in the same way.
Coat with bread crumbs.
Heat oil in a pan and shallow fry the oats tikki.
Now oats tikki is ready.
Cut the burger into two pieces.
Grease the butter on the pan and add place the burger  and toast it.
In the same pan cook sliced capsicum on one minutes or till crunchy,
Now place the fried capsicum on one piece of burger, add sliced tomato,oats tikki and mayonnaise.
Now  with burger piece and press it.
Serve hot.