PUNJABI SAMOSA

Prep Time : 15 mins
 Cooking Time : 30 mins
 Serve : 2

 INGREDIENTS

 All purpose flour / maida - 1 cup
 Clarified butter / ghee - 2 tbsp
 Carom seeds - a pinch
 Onion seeds - a pinch
 Salt - to taste
 Oil - for frying
 For stuffing
Boiled potatoes - 4 big size
 Chopped cashew nuts - 4 - 5
 Raisins - 1 tbsp
 Chopped green chilly - 1/4 tsp
 Red chilly powder - 1/2 tsp
 Coriander powder - 1 tsp
 Turmeric powder - 1/4 tsp
 Ginger garlic paste - 1 tsp
 Roasted cumin seeds powder - 1/2 tsp
 Salt - to taste
 Cumin seeds - a pinch
 Chopped coriander leaves - 1 tbsp

 METHOD
 Take all purpose flour/maida,clarified butter,carom seeds,onion seeds ans salt an d mix well.
 Make a crumb like texture.
 Knead a soft dough and keep aside for 30 mins.
 Boil potatoes and peel and crush them.
 Heat 2 tbsp oil in a pan.
 Add cumin seeds to crackle.
 Then add ginger garlic paste,green chilly,coriander powder,red chilly powder and turmeric powder and mix well
. Add boiled and crushed potatoes,salt and roasted cumin seeds powder and saute for one mins
 Dont mash the potato completely just crumble it with hand
. Add cashew nuts and raisins and mix well.
 Add coriander leaves and mix well.
 Now stuffing is ready.
 Let it cool. Now roll a small dough just like chapati
. Cut it in two halves
. Apply water to half of cut shape it cones press it.
 Stuff the potato filling.
 Seal the edges of samosa.
 Heat enough oil in a pan.
 Place the samosa,lower the heat and fry till light brown.
 Serve hot samosa with tea.

MANGO SHRIKHAND

Prep Time : 15 mins

 Total Time : 15 mins

 Serve : 2

 INGREDIENTS

 Hung curd - 1 bowl

 Sugar powder - 2 tbsp

 Mango pulp - 1/2 bowl

 Mango chunks - 1 bowl

 Cherry - 2

 Mint leaves - for garnishing

 METHOD

 Hung the curd in a muslin cloth for 2 - 3 hours and then we get thick curd.

 Whisk the hung curd and add sugar powder and mix well.

 Add mango pulp and mango chunks and mix well

. Garnish with cherry and mint leaves.

 Serve chilled.

MANGO FROOTI

Prep Time : 15 mins Cooking Time : 25 mins Serve : 2 INGREDIENTS Raw mango - 1 Ripe mango - 2 Sugar - 1 cup Water - 3 cup METHOD Wash and chop the raw mango and ripe mangoes. Boil the raw mango and ripe mango pieces in a pan with two cup of water cook for 20 mins in a medium flame Mash the pulp of the mango and blend in the blender Add sugar and one cup of water and bring to boil once boiled turn off the flame Once cooled add in the blender and blend it to make a smooth Take a glass pour the mango frooti. Enjoy the refreshing drink.

IDLY CHAT

Prep Time : 15 mins

 Cooking Time : 5 mins

 Serve : 2

 INGREDIENTS

 Idly - 5 pieces

 Thick curd - 1 cup

 Sugar - 2 tbsp 

Imli/tamarind sweet chutney - 4 tbsp

 Mint leaves green chutney - 2 tbsp 

Finely chopped onion - 1/2 cup

 Finely chopped green chilly - 1

 Nylon sev - 2 tbsp

 Red chilli powder - 1 tsp

 Black salt - 1 tsp

 Jaljeerapowder - 1 tsp

 Chopped coriander leaves - 1 tbsp

 METHOD

 Cut the idly and arrange all the idly on the plate

. Mixgreen chilly and onion and spread on the idly 

Add tamarind sweet chutney and mint leaves chutney on the idly 

Beat the thick curd and add 2 tbsp sugar and mix it well and add in the idly

 Sprinkle red chilli powder,jaljeera powder and black salt one by one on the idly

 Garnish with coriander and leaves,nylon sev.
Serve immediately.

KEEMA PARATHA

Prep Time : 25 mins

 Cooking Time 50

 mins Serve : 2

 INGREDIENTS

 Wheat flour - 1 cup

 Carom seeds - a pinch 

Onion seeds - a pinch

 Salt - to taste

 Clarified butter - 4 tbsp

 For stuffing

 Keema - 500 gms

 Sliced onion - 1

 Onion paste - 2 onion

 Ginger garlic paste - 2 tbsp

 Coriander powder - 1 tsp

 Red chilly powder - 2 tsp

 Turmeric powder - 1/2 tsp

  garam masala powder - 1 tsp 

Cloves - 2 - 3 

Cardamom - 2 

Cinnamon - 1 inch stick

 Black pepper - 3 - 4 

Salt - to taste

 Clarified butter - 2 tbsp

 kasuri methi - 1 tbsp

 Mustard oil - 2 tbsp

 METHOD

 For keema

 Heat oil and clarified butter in a pressure cooker,add cloves,cinnamon,cardamom and black pepper to crackle.

 Add sliced onion and saute till light brown.

 Now add ginger garlic paste and onion paste and cook for five mins.

 Add keema pieces and salt and cook on a high flame for five mins 

Add coriander powder,red chilly powder ,turmeric powder and mix well.

 Cook in a slow flame for 10 mins. 

Now add two cup of water and garam masala powder and cover the lid and cook for ten mins or keema becomes tender

 Add  kasuri methi and mix well.

 Now stuffing is ready

 Take a bowl add wheat flour,carom seeds,onion seeds,salt and clarified butter and mix well.

 Make a soft dough with the help of water.

 Keep aside for 30 mins.

 Divide the dough into equal size balls.

 Roll them with rolling pin.

 Add two tbsp tbsp stuffing in the center of paratha and close it like a lifafa/envelope.

 On a heated pan make cheese slice paratha applying clarified butter on both sides.

 Serve hot.

BAKED YOGURT WITH MANGO

Prep Time : 25 mins
Cooking Time : 30 seconds
Serve : 2

 
 INGREDIENTS
Hung curd - 1/2 bowl
Mango puree - 1/2 bowl
Fresh cream - 2 tbsp
Milkmaid - 1 cup
 Vanilla extract - 2 tsp
Cheery - 2
 Chia seeds - 4 tbsp
Mint leaves - for garnishing

 
 METHOD 

Hung the curd in a muslin cloth for 2 - 3 hours and then prepare baked yogurt
Add fresh cream,milkmaid and vanilla extract and mix well
Take a bowl add hung curd mixture and now add mango puree and lastly add chia seeds
Bake 160` c for 30 seconds
 Garnish with cherry and mint leaves.

PANEER KALIMIRCH

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

 INGREDIENTS

 Paneer - 200 gms

 Chopped onion - 1

 Garlic cloves - 3

 Ginger - 1 inch stick

 Cashew powder - 1 tbsp

  paneer masala - 1 tsp

 Fresh cream - 1 tbsp

 Milk - 1 cup 

Black pepper powder - 1/4 tsp

 Garam masala powder - 1/2 tsp

 Black cardamom - 1 

Green cardamom - 1

 Cloves - 2

 Cinnamon - 1 inch stick

 Catch Salt - to taste

 Clarified butter - 3 tbsp

 Coriander leaves - 1 tsp

 METHOD

 Heat clarified butter in a pan,add onion,ginger garlic and saute until transparent.
 Once cooled to make a paste,again heat clarified butter in the same pan
Add whole garam masala to crackle now add fried masala paste.
 Add  paneer masala and mix well.
 Soak cashew nut for 1 hour and make a paste.
 Add milk and cashew nut paste and bring to boil.
 Add paneer pieces,fresh cream and garam masala powder and cook for five mins.
 Add salt and mix well.
Garnish with coriander leaves and green chilly.