RICE KHEER

RICE KHEER

TIME  : 30 MIN

INGREDIENTS : 1 liter milk , 1/2 bowl fresh cooked rice without salt , 1bowl sugar , 10 -12 raisins , 6-8 cashewnuts ,  20-25 charoli /chiraunji  , 1 teaspoon cardamom pwd , 5-6 saffron threads.


METHOD :
1. Cook soft rice without salt in cooker as usual.
2 . Cook milk to a desired consistency on low  flame.
3. Grind  cooked rice and  little warm milk to a thick paste. Add some water if required.Add this rice paste to the milk and stir continuously to avoid lumps.
4. Soak saffron with very little warm milk.
5 . Now add sugar to the milk , stir frequently so that rice doesn't stick  at bottom of the pan.
6 . Add dry fruits , charodi and cook for 5 more minutes.
7. Add cardamom pwd and saffron and turn off the flame.
8. Kheer is ready.

TIPS :
1 . No salt in rice.
2. Don't grind hot rice and hot milk. use only warm.
3 . Add cardamom and turn off flame or else it will give little bitter taste.
4. Eat hot or cold.

Paneer Masala

Paneer masala

Cooking time : 30 min

Ingredients : 200 gms paneer ,1 medium size onion,1 big tomato, 1/2 bowl  green corriander ,1 green chilli ,10 gm ginger garlic paste , 1 tsp cumin,1/2 tsp turmeric pwd ,1 tsp red chilli pwd,1/2 tsp cumin pwd,1/2 tsp corriander pwd,1/2 tsp garam masala,salt to taste, 2 tbsp oil,1 cup water.

Method : 

1 . Add oil to cover the nonstick pan ,fry paneer when golden brown take out and keep aside.

2. Add more oil, add cumin , sliced onion, chilli chopped , ginger garlic paste , fry till pinkish now add turmeric , chilli pwd, cumin pwd ,corriander pwd, garam masala pwd, add tomato& corriander paste, salt and cook till oil  separates .

3. Add  water for curry let it boil and cook till required consistency, at last add fried paneer and cook for 1 min.cover it.

Serve with fresh corriander.

Tips:

1. Very nutritious , tastes delicious with cooker cooked rice.

GREEN MANGO CHUTNEY

TIME : 5 MIN

INGREDIENTS : ½ green mango , jaggery (equal amount of green mango ), 2 garlic cloves , 1 tsp red chilly pwd , 1 tsp salt , ½ tsp jeera pwd .

METHOD :

1. Cut green mango into pieces and put in a chutney pot of mixer ,  add all the above ingredients and grind to paste.

Tips :

1. Donot remove the green skin of mango but if the skin is thick remove.

2. Good source of iron.

3. Great  and tasty accompaniment . A true summer delight.

GOD AAMBA

TIME : 8 min

INGREDIENTS : 1 medium  green mango ( kairee ) , 15 ml  oil , 1 tsp mustard seeds , 5 – 6  fenugreek seeds ,  ¼ tsp  turmeric pwd , ½ tsp  red chilly pwd ,  1 bowl jaggery ( green mango and jaggery  amount is equal ) , 1 tsp  salt and very little 1oml water.

METHOD :

1 .Cut green mango into pieces and crush jaggery .

2. Heat  oil , turn off flame  and  add fenugreek seeds  , mustard seeds , turmeric pwd ,  red chilly pwd  , green mango pieces and salt. Cover and cook for 3 – 5 min.

3. Add jaggery and water and cover and cook for 3 min till jiggery melts.

TIPS :  

1. Very tasty and rich in iron.

2. Turn  off the flame while tempering , otherwise it burns .

PHODNI CHA TAAK

TIME : 5 MIN

 

INGREDIENTS: I bowl curd  , 1 glass water , 10 ml oil , 2-3 fenugreek seeds , 1 tsp cumin , 1 clove garlic , 1 slit green chilly , 4-5 curry leaves , ¼ tsp turmeric ,  salt to taste and 1 tsp sugar.

METHOD :

 1.  Churn curd , water , salt and sugar.

2.  Heat oil add fenugreek seeds , cumin , garlic , green chilly , .curry leaves  and  turmeric pwd . Cool it and add churned  curd .

Tips :

1.  Don’t add churned curd in hot  oil it  will curdle.

2.  Good accompaniment , can be eaten with rice , chapatti or  on its own .

3. Good coolant for stomach , good for digestion.  Have everyday in summers .

SPROUTS USAL

SPROUTS USSAL

TIME : 10 MIN

INGREDIENTS : 1 bowl moth , ½ tbsp oil , 1 tsp cumin , 2-3 green chillies 1 onion , 1 tomatoes , 1/2 lemon juice , sev and corriander leaves as required and salt to taste .

METHOD :
1. Soak moth overnight and then tie in a cloth and hang for 6-8 hrs . Sprouts will come .
2. Heat oil in a cooker [1.5 ltr ] , put cumin , green chillies [break into 2 by hand ] , 1/2 sliced onion , sprouts and salt to taste. Sprinkle some water , cover and cook till the whistle makes shoo shoo sound ; don’t let the whistle blow .
3. Let the cooker cool down on its own so that sprouts cook properly and then take out the sprouts .
4. Sprinkle chopped onions , tomatoes , lemon juice , sev and coriander leaves . Eat hot .

TIPS :
1.Pomegranate seeds , curd , grated wet coconut can also be added to make it appetizing and to increase the nutritional value .
2. Instead of hanging moth in a cloth you can put it in a tiffin with holes , which is easily available in the market .
3.Healthy snack , lots of protein and children loves it.
4 . Green gram , soyabean dal can also be cooked the same way .

MUTTER [peas ] SAUTE`

MUTTER [peas ] SAUTE`
TIME : 5 MIN
INGREDIENTS : 1bowl fresh mutter , 1 tsp oil and salt to taste .
METHOD :
1. Heat oil in a nonstick pan put mutter carefully covering the pan as they splutter. Cover and cook for 2-3 min .
2. Take out peas in a bowl and add salt .Eat hot as peas turn soggy .
TIPS :
1. Use very little oil.
2.Healthy , nutritious and very tasty .
3.Easy to cook .Between the meals or as a snack can be given to children.

GILAKE CHI BHAJI

GILAKE CHI BHAJI

TIME : 15 min
INGREDIENTS : 250 gm gilake , ½ bowl moong dal , 3-4 green chillies ,3-4 curry leaves , 1tsp mustard seeds , 1tsp cumin , 1/2tsp turmeric pwd , 1tsp red chilli pwd , ½ tbsp oil , salt to taste.
METHOD :
1.Soak moong dal for ½ an hour.
2. Cut gilake lengthwise into 4 and then cut into thin pieces and chop green chillies.
3. Heat oil and turn off the flame now put mustard , cumin , green chillies , curry leaves , turmeric pwd , red chilli pwd , gilake and turn on the flame . Cover and cook after 5 min put moong dal , salt to taste and cover and cook till all the liquid evapourates.
TIPS :
1. Gilake has lots of water hence avoid onion , tomato , and water .

2. Moog dal is optional , without it also it tastes great.

3.use very little oil for tempering.

4.Good for health as it is non oily and very nutritious .

SAMOSA CHATPATA

SAMOSA CHATPATA
TIME : 30 MIN
INGREDIENTS :
METHODS : 1 bowl flour,1 tsp kalonji (onion seeds ),1 potato , 5-6 curry leaves , ½ bowl coriander leaves , 2-3 green chillies , 1 inch ginger ,5-6 garlic , 1/2 tsp corriander seeds , 1 tsp cumin seeds , ½ onion ,1/2 turmeric pwd , water , oil as required and salt to taste.
FOR DOUGH :
1. Make well in the flour , add warm 1 tbsp oil , salt , kalonji and mix well .
2.Now knead the soft pliable dough adding water as required .
Cover with moist cloth and keep aside for 15-20 min.
3.Knead again to make soft .
FOR FILLING
1.Boil potato , peel and mash . GREEN PASTE - Grind curry leaves , coriander leaves , green chillies , ginger- garlic , corriander seeds .
2.Heat very little oil put cumin seeds , sliced onion , green paste , turmeric pwd and mashed potato and salt to taste and cook for 2 min.
FOR SAMOSA :
1. Take a medium size ball of dough and roll it round , cut with knife into half ( semicircle ).
2.Apply water on all the sides of semi circle and in the hand make a cone shape . Put filling and close the opening .
3. Make 4 samosas , heat oil in kadhai when oil is hot put samosas and fry till golden brown on medium flame or else they will be oily.
4.Eat with ketchup , green chutney , tamarind chutney or fried green chilly .
TIPS :
1.While boiling potatoes in cooker , water should be under the grid and not above . Always put potatoes on grid to avoid over cooking and stickiness .
2. No need of tempering . All the ingredients can be directly added to mashed potato and can be used as filling Tempering only increases the flavor .
3.Oil used for tempering should be very little for cumin to splutter, filling should be non oily for comfort of filling samosas .
4. Heat oil in kadhai when oil is hot put samosas and fry till golden brown on medium flame or else they will be oily .

ALOO PARATHA ZATPAT

ALOO PARATHA ZATPAT

TIME : 20 Min
INGREDIENTS : 4 potatoes , 25o gm wheat flour , water to knead , 2 tsp red chilli pwd , 1 tsp turmeric pwd ,1tsp corriander-cumin pwd , salt to taste and 2 tbsp oil/ghee.
METHODS :
1 Knead the flour----flour + water + salt + oil .And cover and leave it for 10 -15 mins.
2. Boil potatoes in cooker on a grid to 2 whistle, peel and mash them.Add red chilli pwd , corriander-cumin pwd , turmeric pwd and salt.
3.Take a small ball of flour and give the shape of bowl in the hands itself fill the potato filling and close the opening to make a ball again.
4. Roll it thick ; use dusting flour as required and cook on griddle ( tawa ) from both the sides and put oil on the sides while cooking .

TIPS :
1.While boiling potatoes in cooker water should be under the grid and not above . Always put potatoes on grid to avoid over cooking and stickiness
2. If you keep the kneaded flour in fridge for sometime it will be easy to roll.
3. Put paste of green chillies + coriander leaves + cumin +corriander instead of red chilli pwd , corriander-cumin pwd if u have time .Tastes great .
4. Accompaniments: curd.