SPINACH SOUP

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

INGREDIENTS
Chopped  spinach - 500 gms
Olive oil - 2 tbsp
Garlic cloves - 2
Finely chopped coriander leaves - 1/2 cup
Milk - 1 cup
Water - 2 cup
Salt - to taste

METHOD
Heat olive oil in a pan add garlic cloves and coriander leaves and saute for few mins.
Add spinach leaves and salt and cook for 4 - 5 mins.
Turn off the flame.
Once cooled to add in the blender and make a paste
Take a blender add spinach,two cup f water and one cup of milk and bring to boil.
Once boiled cook for five mins,add black pepper and mix well.
Serve hot.

ROASTED CARROT TOMATO SOUP

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

INGREDIENTS
Chopped carrot - 2
Tomato - 4
Water - 3 cup
Cumin seeds powder - 1 tsp
Salt - to taste
Black pepper powder - 1/4 tsp
Butter - 2 tbsp

METHOD
Boil the tomato in a sauce pan,after  five mins turn off the flame.
Remove the skin of the tomato.
Heat butter in a pan,add carrot and saute for five mins until tender. and cook in a medium flame.
Turn off the flame,once cooled to make a paste of tomato and carrot.
Take a pan add tomato carrot paste and three cup of water and bring to boil.
Once boiled keep it in a slow flame.
Mix salt,black pepper powder and cook for five mins.
Serve hot.

OWL SHAPE BUTTER COOKIES

Prep Time : 25 mins
Cooking Time : 10 mins
Serve : 8

INGREDIENTS
All purpose flour - 1 cup
Corn flour - 1 tbsp
Sugar powder - 1/4 cup
Butter - 1/4 cup
Baking powder - 1/2 tsp
Vanilla essence - 1 tsp
Choco chips -15 - 20
Cocoa powder - 1 tbsp
Chopped almonds - 8 - 10

METHOD
Take a bowl add butter and sugar powder and beat until light and fluffy.
Add corn flour,all purpose flour,vanilla essence and baking powder and mix well.
Make a soft dough and roll it a big chapati and cut the round shape with cookies cutter
Now make small balls for each eyes and also add choco chips on each eyes.
Stick the chopped almonds for nose and feet.
Make wings with help of knife and sprinkle some cocoa powder in it.
Preheat oven for ten mins and bake in 180.c for 10 mins.
Now melt in mouth owl shape butter cookies is ready to eat

SANTRA KI KHEER

Pre[p Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Milk     -  5 cup
Orange   -   4 medium size
Sugar    -   4 tbsp
Cashew nuts    -   1 tbsp crushed
Raisins - 1 tbsp
Cardamom powder     -   1/4 tsp

METHOD
Cut the orange into two pieces and remove the inner thin skin and the seeds.
We take the orange pulp.
Boil milk in a thick bottom vessel.
Once boiled,keep it on low flame and stir occasionally for thickening the milk.
Add sugar and mix well.
Remove the vessel from the gas.
Add cardamom powder and stir allow to cool completely.
Then keep it in the fridge.
Keep the orange pulp in fridge too.
Mix the orange pieces into the cold thickened milk.
Mix the cashew nuts  and raisins into the kheer
Pour the santra ki kheer  into the half orange fruit.
Garnish with orange pulp and serve

BATHUA KACHORI

Prep Time :45 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
All purpose flour  -  2 cup
Bathua leaves  -  1/2 kg
Finely chopped green chilly  -  2
Finely chopped coriander leaves  -  1 tbsp
Cumin seeds  -  1 tsp
Red chilly powder  -  1/4 tsp
Garam masala powder -  1/4 tsp
Asafoetida  -  a pinch
Chopped garlic  - 1 tsp
Salt  -  to taste
Oil - 1 tbsp
Clarified butter  -  2 tbsp for kneading the dough
Clarified butter  -  for frying

METHOD
Wash and chop bathua leaves and boil in pressure cooker with one cup of water
Once cooled drain and strain it
Heat oil in a pan.
Add asafoetida,green chilly and cumin seeds to crackle add garlic cloves and saute for one mins
Add boiled bathua leaves and mix well.
Add red chilly powder,salt and coriander leaves and mix well.
Saute for 2 to 3 mins in a low flame until fully dried
Take a large bowl combine all purpose flour,salt,clarified butter,cumin seeds andcarom seeds and mix well.
With the help of little water make a dough.
Keep aside for 15 mins.
Divide the dough into equal size balls and roll it.
Fill the bathua leaves stuffing and wrap it
Heat clarified butter in a pan in a pan.
Add the kachori,lower the heat and fry till light brown.
Drain in paper napkin.
Serve hot with aloo.baingan and tamator ki subji