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.

MINT CHUTNEY

MINT CHUTNEY

INGREDIENTS: ½ bunch mint , 5-6greenchillies , 8-10 curry leaves , 1/2lemon , salt to tasteand oil for seasoning.
METHOD:
1. Grind mint , greenchillies curry leaves , lemon and salt in a mixer.
Season with mustard seeds and curry leaves.

TIPS:
1. Very nutritious, stomach coolant, eases cramps in stomach. .
2. Consume fresh
3. Break the green chillies in two with hand and then grind.
4. Great accompaniment for kebabs, pakodas , sandwiches and bhajiyas
5. Corriander can also b added to mint chutney.

PUMPKIN [KADDU ] [BHOPADA ] BONDE / BHAJE

COOKING TIME : 20 MIN
INGREDIENTS : 250 gm pumpkin , 1 bowl wheat flour [ atta ] , ¼ bowl besan [gram flour ] , 1 bowl sugar , 10 gm sesame seeds , 10 gm poppy seeds , oil to fry , cardimom [elaichi] pwd , a pinch of salt.
METHOD :
1. Peel the pumpkin skin and cut it into square pieces wash them and put it into bowl ; no water at all .
2. Now put this bowl on the gridle in the cooker , put water in the cooker and let it cook for 1 whistle only.
3. When cold mash it and mix flour , besan , sugar , cardimom pwd , sesame seeds , poppy seeds and salt. Adjust the flour till the batter is of thick consistency to make bhajiyas.
4. Heat oil in kadhai and fry until golden.
TIPS :
1. No water in the batter ,absolutely no no.

TONDLI FRY

TONDLI FRY
TIME : 15MIN
INGREDIENT : 250gm tondli ,6-7 greenchillies , coriander leaves to garnish , 1/2tbsp oil , 1tsp mustard seeds , 1tsp cumin , 3-4 curry leaves, 1/2tsp turmeric pwd ,1/2 tsp red chilly pwd , 1tsp coriander pwd , coriander leaves to garnish and salt to taste .


METHOD :
1.Cut tondli into small pieces [ slit lengthwise into 4 and then cut into small pieces ] . Chop greenchillies , coriander leaves .
2. Heat oil and turn off the flame ; add mustard , cumin , green chillies , curry leaves , turmeric pwd , red chilly pwd , coriander pwd ,tondli and salt to taste . Mix and cover and cook for 4-5 min.
3. Garnish with coriander leaves and serve hot with roti.
TIPS :
1. use very little oil and red chilli pwd .

CUCUMBER RAITA

CUCUMBER RAITA
TIME : 10MIN

INGREDIENTS : 1Cucumber , 1/2 bowl curd , few coriander leaves , 3-4curry leaves , 1 /2green chilly , 1/2tsp mustard seeds , 1/2tsp cumin seeds , oil for tempering , salt to taste .
METHOD:
1.Grate cucumber , chop coriander leaves and green chilly . Mix cucumber , coriander leaves and curd .
2.Heat oil for tempering and switch off the flame , add mustard , cumin ,green chilly and curry leaves .
3.Put this tempering on the cucumber + curd + coriander mixture . Mix well . Add salt.
TIPS:
1.Tomato can be added.
2.Best accompaniment with khichadis , masala bhat , biryanis , pulavs .
3.Good salad .
4.Eat fresh.
5.Add salt when eating otherwise it turns watery.