MAKHANA KHEER

 

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


INGREDIENTS
Milk     -    5 cup
Lotus seeds / makhana  -  2 cup
Sugar     - 2 tbsp
Cardamom powder  - 1/4 tsp
Raisins    - 1 tbsp
 Almonds   - 1 tbsp
Crushed cashew nuts  - 1 tbsp
Clarified butter      -  1 tsp


INGREDIENTS
Heat ghee in a wok,add lotus seeds /makhana and,cashew nuts and stir fry on low flame.
After they turn light brown and crispy turn off the flame
Once cooled, grind half lotus seeds coarsely.
Keep aside.
Boil milk in a heavy bottom vessel
Once boiled keep in a low flame.Add crushed lotus seeds and some whole lotus seeds.
Stir in between thickening the milk.
Cook well till it gets thick and lotus seeds mix  in the milk.
Add sugar and mix well.
Add cardamom powder, almonds,cashew nuts and raisins.
Garnish with fried cashew nuts.

BEETROOT FLAVOUR DAHIVADA

 

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


INGREDIENTS
Moong dal- 1 cup
Urad dal   -   1 cup

Ginger paste- 1 tsp
Green chilly chopped- 3 to 4
Coriander leaves chopped- 100 gm
Oil for frying
Salt to taste
Yogurt (thick fresh)- 2 cup
Black salt- 1 tbsp
Red chilly powder- 1 tbsp
Cumin seeds roasted- 1 tbsp
Sweet tamarind chutney -  2 tbsp
Green coriander chutney  -  2 tbsp
Beetroot paste - 2 tbsp

METHOD
Wash and soak the moong dal  ,urad dal for 3-4 hours and now add green chilly and ginger and grind to a fine paste. 

Beat the batter very well till light and fluffy.

 Add the salt and coriander leaves in the batter. Heat the oil in a deep frying pan. 

Make equal size balls and deep fry it in hot oil until pink in color. 

Simmer it after we put all the vadas and cook in a medium flame until done. 

Now take out the vadas once done into a bowl of water and let them soak for 10 minutes.

 Now press the vadas so that excess water is out.

  Beat the yogurt and add beetroot  paste and mix well and place the vadas in a serving bowl and pour the curd all over the vadas. 

Sprinkle red chilly powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney , green coriander chutney,nankeen boondi,pomegranate seeds and  coriander leaves. 

SATTU PARATHA

 

Prep Time : 25 mins
Cooking Time : 45 mins
Serve : 2

INGREDIENTS
For sattu paratha dough
Wheat flour - 2 cup
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Salt - to taste
Clarified butter - 2 tbsp
Water -  as required
For filling
Chana ka sattu - 1 cup
Finely chopped onion - 1
Finely chopped green chillies - 2
Finely chopped garlic cloves - 3-4
Finely chopped ginger - 1 inch
Lemon juice - 1tbsp
Oil - 1/4 tsp
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Salt - to taste
Coriander leaves chopped - 1tbsp
METHOD
   Mix all the ingredients well and adjust salt and lemon juice according to your taste.
Now stuffing is ready
        Mix wheat flour, salt, carom seed and,onion seeds with the help of water to make a stiff dough. Cover the dough and keep aside for 15 minutes. Divide the dough into equal size balls.Stuff the filling in the dough and roll into balls.
     Then roll out the parathas.
 Cook  on hot tawa applying clarified butter till both the sides are cooked and golden brown in colour.
Serve hor with bhindi ki subji,green chutney and salad.

BLACK GRAM FRITTERS

 

Prep Time : 15 mins

Cooking Time  : 15 mins

Serve - 4

INGREDIENTS
Soaked black gram / kala chana  -              1 cup
Gram flour / besan  -        1/2 cup
Rice flour  -                     2 tbsp
Turmeric powder   -       1/2 tsp
Red chilly powder         -               1/2 tsp
Chopped green chilly     -        2
Chopped coriander leaves      -  1 tbsp                     Salt    -   to taste 

Oil -     for frying

METHOD
In a bowl combine all the ingredients except oil.
Make a smooth batter with the help of little water.
Heat oil in a pan.
Fry the black gram / kala chana fritters golden n crispy.
Drain in paper napkin.

Serve with green chutney.