HOT AND SOUR SOUP

 

Prep Time : 15 mins

Cooking Time : 20 mins
Serve : 2

INGREDIENTS
Grated carrot  - 1 cup
Grated cabbage - 1/2 cup
Grated cauliflower - 1/2 cup
Finely chopped beans - 2 tbsp
Finely chopped capsicum  - 2 tbsp
Finely chopped mushroom - 2 tbsp
Finely chopped green chilly - 1
Spring onion  - 2 tbsp
Black pepper powder  - 1/4 tsp
Grated ginger  -  1 tsp
Grated garlic  - 1 tsp
Soy sauce - 1 tbsp
Chilly sauce  - 1 tsp
Vinegar  - 1 tsp
Corn flour  - 1 tbsp
Water  - 4 cup
Salt  - to taste
Butter  - 2 tbsp

METHOD
Heat butter in a pan,add ginger,garlic and green chilly and saute for two mins.
Now add carrot,cabbage,cauliflower,beans,capsicum and saute for two mins.
Add mushroom and spring onion and saute for few mins.
Add four cup of water,salt and black pepper powder and boil it in a medium flame for ten mins in slow flame.
Add corn flour in half cup of water and mix in the pan
Add soy sauce,chilly sauce and vinegar and mix well.
Turn off the flame
Serve hot

CHAAS

 

Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS

Pudina    -  2 tsp
Green chilly   -  1
Salt - to taste
Black salt - 1/4 tsp
Roasted cumin seeds powder - 1 tsp
Curd   -   2 cup 
Water   -  1  cup
Ice cube  -    10

METHOD
Add mint leaves,green chilly,black salt,salt and half cup of water in the blender and blend it.
Add curd and blend it.
Take a glass add ice cubes and pour the mint lassi sprinkle roasted cumin seeds powder
Enjoy the refreshing drink.

 

LUNCH PLATTER

 

Fish curry,chana dal, rice and salad

Prep Time : 45 mins
Cooking Time : 60 mins
Serve : 4

Fish curry 
INGREDIENTS
Rohu fish washed and sliced - 500 gms
Mustard seeds - 2 tbsp
Cumin seeds - 1 tbsp
Garlic cloves -8-10
Fenugreek seeds - 1/4 tsp
Sliced tomatoes - 2
Turmeric powder - 1/2 tsp
Red chilly powder - 2 tbsp
Salt - to taste
Mustard oil for frying -1 cup
Chopped coriander leaves for garnishing


METHOD
Marinate the fish in turmeric powder, salt and lemon juice for 10 minutes
. Heat the oil in a pan and deep fry  both the sides of the fish pieces until slightly brown, drain and keep aside.
         Grind the mustard seeds, cumin seeds and garlic cloves to make a fine paste
. Now once the paste is ready, add in it turmeric powder and red chilly powder
. Now heat up the remaining oil, and put the fenugreek seeds to crackle and mix the paste in the oil and stir fry for a few minutes.
  Add the finely chopped tomatoes and cover it and cook in a medium flame.
      Add the water and salt for gravy and boil it
. Now add the fried fish pieces in the gravy and cook for 5 minutes. Garnish with coriander leaves and serve hot fish curry with rice.

Chana dal

INGREDIENTS

 Chana dal - 1 cup

 Turmeric powder - 1/4 tsp

 Red chilly powder - 1/4 tsp

 Garam masala powder - 1 tsp

 Salt - to taste

 Clarified butter/ghee - 3 tbsp

 Cumin seeds - 1/2 tsp

 Finely chopped onion - 1

 Finely chopped garlic - 5 cloves

  Crushed ginger - 1 tsp 

Whole green chilly - 1

 Coriander powder - 1 tbsp

 METHOD 

Wash  chana dal and add in the pressure cooker with salt,turmeric powder and three cup of water.

 When cooker release the whistle sim the flame for ten mins..

 Heat clarified butter in a pan add cumin seeds to crackle now add crushed ginger,garlic,chopped ghreen chilly and onion and mix well

 Add chopped tomato  and mix it well now add garam masala powder and mix well.

 Cook  in slow flame for five mins. 

Add ready chana dal in the pan and mix well.

 Add chana dal in the service bowl and tempered.

 Heat clarified butter in a pan. 

Add cumin seeds to crackle turn off the pan and now add red chilly powder and 2 tbsp water.

 Tempered the dal,serve hot.

RICE
Soak rice for half an hour and strain it
Bring the water to boil,add  rice in a full flame when its boiled simmer the gas and cover it  and cook for ten mins.
Now the rice is ready serve with fish curry, chana dal and cucumber salad.

NACHOS WITH SALSA

 

Prep Time : 15 mins 

Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
For nachos
Maize flour /makka ka atta    -  3 tbsp
All purpose flour / maida    -  1 tbsp
Oregano   - 1 tsp
Salt      -   to taste
Oil   -   for frying

For salsa
Tomato - 2
Finely chopped capsicum - 2 tbs
Finely chopped onion - 2 tbsp
Chilly flax - 1/4 tsp
Lemon juice - 1 tsp
Salt - to taste
Oil - 2 tsp

METHOD
Add all listed ingredients.
Make a soft dough with the help of a water.
Make very thin chapati out of it.
Prick it with fork.
Cut it into triangle shape n deep fry.
Keep it in a air tight jar.

For tomato salsa
Heat oil in a pan,add onion and saute for few mins,now add capsicum and saute for 2 - 3 mins
Add tomato,chilly flax,salt and mix well.
Add little water and lemon juice and cook for few mins,now salsa sauce is ready to eat

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BHATUA RAITA

 

Prep Time : 10 mins
Cooking Time : 5 mins
Serve : 2 

 INGREDIENTS 

 Bhatua saag - 2 cup 

Curd - 1 cup 

Roasted cumin seeds powder - 1 tsp

Black salt - to taste
Sugar- 1/2 tsp 

Red chilly powder - a pinch 

For tempering
whole red chilly - 2 

Black mustard seeds -1/4 tsp 

Oil - 1/2 tsp 

 METHOD 

 Pick off the leaves of the saag.
Wash and clean bhatua leaves 

.Pressure cook bhatua leaves with one cup of water. 

After one whistle turn off the flame. 

Once cooled,open the lid.Drain water and mash the leaves, keep aside. 

Beat the curd, sprinkle the black salt,roasted jeera powder,red chilly powder and sugar. 

Add mashed bhatua leaves and mix well. 

Tempered the raita with whole red chilly and black mustard seeds. 

Garnish with bhatua leaves and coriander leaves. 

Serve chilled