POHA MATAR

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
Green peas  - 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.

CARROT CORIANDER LEAVES SOUP

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

INGREDIENTS
Grated carrot  -  1 cup
Finely chopped coriander leaves  -  1 cup
Finely chopped onion  -  1
Corn flour  - 2 tbsp
Water  - 2 cup
Salt  - to taste
Black pepper powder  - 1/4 tsp
Butter  - 1 tbsp

METHOD
Heat butter in a pan.
Add onion and saute for one mins.
Now add carrot and cook for two  to three mins.
Add green coriander leaves and two cup of water and cook for ten mins.
Add corn flour in half cup of cold water and mix into the soup and cook for five mins.
Add salt and black pepper powder and mix well
Serve hot

SPINACH CUPCAKES

Prep Time : 10 mins
Cooking Time : 2 mins
Serve : 4


INGREDIENTS
All purpose flour    -    3 tbsp
Spinach puree - 1/2cup
Egg  - 1
Vanilla essence  - 1/2 tsp
Sugar powder    -   3 tbsp
Baking powder   -      1/8 tsp
Salt    -     a pinch
Oil  - 2 tbsp
Milk          -          3 tbsp
Choco chips    -   2 tbsp

METHOD
Boil spinach  for two mins and grind to make a paste.
Take a bowl add spinach paste,sugar powder,oil,milk,vanilla essence and egg and mix well
Sieve the all purpose flour,baking powder and salt
Mix all the above ingredients together and lastly add the choco chips, pour the batter in a mould
Microwave high for two minutes.

CHICKEN PULAO

Prep Time  : 15 mins
Cooking Time  : 45 mins
Serve  : 2

INGREDIENTS
Chicken pieces  -  250 gms
Half boiled basmati rice  -  250 gms
Mawa / whole dried milk  -  50 gms
Kesar / saffron  -  few strand
Sliced onion  -  2 medium size
Cashew nuts  -  1 tbsp
Almond  -  1 tbsp
Cardamom   -   4
Bay leaf   -  1 - 2
Cloves  -  2 - 3
Whole black pepper  -   8 - 10
Salt  -  to taste
Clarified butter   -   4 tbsp
Boiled eggs   -  2

METHOD
Heat clarified butter in a pan.
Add cashew nuts and almonds fry and strain it.
Add cardamom,cloves,whole black pepper and bay leaf.
Add onion slices and saute till transparent.
Add chicken pieces and stir fry for 5 - 6 mins.
Add salt and one cup of water.
When it boils add mawa/whole dried milk and mix well.
Add half done boiled boiled rice and mix well.
Soak the saffron in 1/2 cup of milk and mix in the rice.
Cover it and cook for 5 - 7 mins in a slow flame.
Garnish with boiled egg and fried almonds and cashew nuts.
Serve hot.

TOMATO SOUP

Prep Time : 15 mins
Cooking Times : 20 mins
Serve : 2

INGREDIENTS
Tomato  - 2 - 3
Ginger - 1 inch stick
Corn flour - 2 tsp
Butter  - 1 tbsp
Black pepper powder  - 1/4 tsp
Salt - to taste
Fried bread croutons  - 4 - 5

METHOD
Boil the tomato and ginger in a pressure cooker.
Once cooled,blend in the blender and strain it.
Heat one tsp butter in a pan.
Add soup and salt and mix well.
Add two cup of water and mix well.
Mix corn flour in 1/2 cup of water and add into the soup and cook for five mins.
Turn off the flame and add black pepper powder and one tsp butter and mix well.
Add fried bread croutons and and mix well.

TOMATO SWEET CHUTNEY

Prep Time : 10 mins
Cooking Time : 20 mins
Serve : 4

INGREDIENTS-
Fresh chopped tomatoes- 250 gms
Turmeric powder- 1/2 tsp
Red chilly powder- 1/2 tsp
Salt- little pinch
Sugar- One and half cup
Fenugreek seeds- little pinch
Oil- 1 tbsp


METHOD-
Wash and chop tomato
Heat oil in a pan
. Put the fenugreek seeds to crackle
. Add chopped tomatoes in the pan
. Add turmeric powder, red chilly powder, salt and saute.
 Let the tomato cook for 5 minutes.
 Add sugar and simmer.
 Cook well till it gets thick
. Serve chilled.

RED CHILLY CHUTNEY

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 8

INGREDIENTS
Achar wali red chilly   -  250 gms
Garlic        -   250 gms
Fenugreek seeds  - 1/2 tsp
Mustard oil  -   1 cup
Red chilly powder   -  2 tsp
Turmeric powder  -  1/2 tsp
Salt    - to taste
Lemon juice  -  2 tbsp

METHOD
Wash and cut red chilly properly
.Blend the red chilly and garlic clove to make a fine paste.
Heat mustard oil in a pan
.Add fenugreek seeds and add chilly and garlic paste.
Add red chilly and turmeric powder and mix well.
Cook on low flame for half an hour.
Add lemon juice.
Serve with roti.