ORANGE AND POMEGRANATE RAITA

 

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

INGREDIENTS
Curd  - 1 bowl
Roasted cumin seeds powder  - 1 tsp
Salt - to taste
Sugar powder - 2 tbsp
Orange flakes - 1 cup
Pomegranate pearls - 1/2 bowl

METHOD. 
Take curd (plain yogurt) in a bowl

Add sugar, salt, black pepper powder and cumin powder and beat until curd mixture becomes smooth and creamy. 

Add orange pieces and pomegranate pearls and mix well.
Orange pomegranate raita, is ready,garnish with orange pieces and pomegranate
Serve chilled

RICE KHEER

 

Prep Time : 15 mins
Cooking Time :30 mins

Serve : 4

Milk     - 5 cup
Rice   - 50 gms
Sugar     - 4 tbsp
Green cardamom    - 1/4 tsp
Roughly chopped pistachio   - 2 tsp
Rose water   -  1 tsp

METHOD.
Boil milk in a heavy bottom vessel
Once boiled,keep it in a low flame
Add rice  and stir occasionally
Add sugar and mix well.
Add cardamom powder and roughly chopped pistachio and rose water and mix well.
Garnish with  pistachio.

 

Serve : 4

Milk     - 5 cup
Rice   - 50 gms
Sugar     - 4 tbsp
Green cardamom    - 1/4 tsp
Roughly chopped pistachio   - 2 tsp
Rose water   -  1 tsp

METHOD.
Boil milk in a heavy bottom vessel
Once boiled,keep it in a low flame
Add rice  and stir occasionally
Add sugar and mix well.
Add cardamom powder and roughly chopped pistachio and rose water and mix well.
Garnish with  pistachio.

 

CHOLE BHATURE

 

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

INGREDIENTS
For chole 
Kabuli chana      -   1 cup
Tea bag    -  1
Water    -  2 cup
Red chilli powder   -  2 tsp
Turmeric powder   - 1 tsp
Coriander powder  - 1 tsp
Roasted cumin powder   -  1 tsp
Dried pomegranate seeds  - 1 tsp
Ginger garlic paste  - 1 tsp
Chopped onion   - 2
Slit green chillies   -  3 - 4
Baking soda   - 1 tsp
Salt  -   to taste
Oil    -  2 tbsp
Chopped coriander leaves   -   1 tbsp
 For Bhature
       Maida         -2 cup
     Sugar            -1 tsp
      Salt              - to tsate
 Curd           -      2 tbsp
   Oil           -     for frying

METHOD
For chole
Wash and soak chickpeas or kabuli chana for 4 - 5 hours and add 1 tbsp baking soda.
Pressure cook with tea bags and 2 cup of water for 10 mins.
Drain chickpeas and store the water.Roast anardana and make a powder.
Heat oil in a kadai ,fry the chopped onion till brown.
Add ginger garlic paste, coriander powder,red chilli powder,turemeric powder and slit green chilli and saute for 2 - 3 mins.
Now add salt and dried pomegranate powder and mix well.Add boiled chickpeas along with water and cooked simmer for 10 mins.
Garnish with roasted cumin powder and coriander leaves.
Serve chole with bhature.

For bhature
  Take a bowl mix , maida. sugar, salt and curd altogather
.Knead to make a dough
.Keep aside for 2-3 hours
.Make equal size balls
.Flatten the balls into thin round puri.
  Heat enough oil in a pan and add the bhature, lower the heat and fry till light brown.
 Fry both sides until light brown.
      Serve hot with chole

CHEESE NAAN

Prep Time  : 25 mins
Cooking Time  : 20 mins
Serve : 2

INGREDIENTS
Wheat flour - 2 cup
Clarified butter  -  1/4 cup
Baking powder  -  1/2 tsp
Baking soda - 1/4 tsp
Salt  -  to taste
Sugar  -  1/2 tsp
Curd  -  1 /2 cup
Milk  -  1/2 cup
Onion seeds  -  1 tbsp
Butter  -  50 gms

Coriander leaves - 2 tbsp

Cheese slice - 2


METHOD
In a kneading bowl  add hot milk,curd,baking powder,baking soda,salt, sugar and  ghee and mix well. 
Now add wheat flour and mix it well
Make a soft dough no need of water.
Keep aside for one hour in a hot place.
Take some dough and make medium size ball.
Roll into balls.
Stuff cheese slice filling then roll out the naan into envelope shape.
Sprinkle some water and now add onion seeds and coriander leaves and roll out.

Heat the tawa,sprinkle some water on the other side of the cheese naan in order to stick it to the tawa and cook it for one mins on a high flame .

After a minute, turn the tawa and cook on high flame till it gets golden brown.
Apply some butter over the hot naan and serve hot