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Kesari Seviyan Kheer

Servings - 2 - 3

INGREDIENTS

Milk - 30 milliliters
Saffron - 1/8 teaspoon
Ghee - 2 tablespoons
Cashews - 40 grams
Almonds - 40 grams
Pistachios - 30 grams
Raisins - 30 grams
Ghee - 30 milliliters
Vermicelli - 250 grams
Milk - 1.5 litres
Sugar - 120 grams
Pistachios - for garnishing

PREPARATION
1. In a bowl, add 30 milliliters milk, 1/8 teaspoon saffron and mix it well.
2. Soak for 15 - 20 minutes.
3. Heat 2 tablespoons ghee in a pan, add 40 grams cashews, 40 grams almonds, 30 grams pistachios, 30 grams raisins and mix it well.
4. Roast for 5 - 7 minutes or until it turns golden brown in color.
5. Remove it from heat and keep aside.
6. Heat 30 milliliters ghee in a skillet, add 250 grams vermicelli and roast until it turns golden brown in color.
7. Remove it from heat and keep aside.
8. Take a heavy skillet, add 1.5 litres milk in it.
9. Bring it to a boil.
10. Then, add the roasted vermicelli and mix it well.
11. Add 120 grams sugar and mix it again.
12. Bring it to a boil again.
13. Cook for 8 - 10 minutes on medium heat.
14. Now, add the roasted dry fruits and mix it well.
15. Add the soaked saffron milk and mix it again.
16. Again bring it o a boil.
17. Cook until the mixture thickens.
18. Remove it from heat.
19. Garnish with pistachios.
20. Serve.

Meethi Mathri

Servings - 2 - 3

INGREDIENTS
All purpose flour - 400 grams
Ghee - 100 milliliters
Water - 100 milliliters
Sugar - 250 grams
Water - 125 milliliters
Oil - for frying

PREPARATION
1. In a mixing bowl, add 400 grams all purpose flour, 100 milliliters ghee and mix it well.
2. Add 100 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 30 minutes.
4. Take a pan, add 250 grams sugar, 125 milliliters water and stir continuously until the sugar is fully dissolved.
5. Bring it to a boil.
6. Remove it from heat and keep aside.
7. Take a ball from dough and flatten it with the help of your palms to shape it into a mathri.
8. Prick it with fork.
9. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
10. Then, dip it in prepared sugar syrup and coat it completely.
11. Soak for about 5 minutes.
12. Serve.


Pudina Jeera Puri

Servings - 2 - 3

INGREDIENTS
Wheat flour - 350 grams
Oil - 2 tablespoons
Lemon juice - 1 tablespoon
Cumin - 1 teaspoon
Salt - 1 teaspoon
Mint - 5 grams
Water - 160 milliliters
Oil - 1 tablespoon
Oil - for frying

PREPARATION
1. In a mixing bowl, add 350 grams wheat flour, 2 tablespoons oil, 1 tablespoon lemon juice, 1 teaspoon cumin, 1 teaspoon salt, 5 grams mint and mix it well.
2. Add 160 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 15 - 20 minutes.
4. Add 1 tablespoon oil and tuck the dough well.
5. Take a ball from dough and flatten it with the help of a rolling pin.
6. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
7. Drain it on an absorbent paper.
8. Serve hot.

Vegetable Pulao

Servings - 2 - 3

INGREDIENTS

Ghee - 35 milliliters
Bay leaf - 1
Caraway seeds - 1/2 teaspoon
Star anise - 2
Cinnamon stick - 1
Cloves - 5 pods
Mace - 2
Fennel seeds - 1/2 teaspoon
Onions - 130 grams
Garlic paste - 2 teaspoons
Ginger paste - 2 teaspoons
Carrots - 70 grams
Green beans - 55 grams
Green peas - 100 grams
Green chili - 1 tablespoon
Mint - 3 tablespoons
Salt - 1 1/2 teaspoons
Black pepper - 1/2 teaspoon
Soaked rice - 250 grams
Vegetable stock - 600 milliliters

PREPARATION
1. Heat 35 milliliters ghee in a heavy skillet, add 1 bay leaf, 1/2 teaspoon caraway seeds, 2 star anise, 1 cinnamon stick, 5 pods cloves, 2 mace, 1/2 teaspoon fennel seeds and stir well.
2. Then, add 130 grams onions and fry till translucent.
3. Add 2 teaspoons garlic paste, 2 teaspoons ginger paste and mix it well.
4. Now, add 70 grams carrot, 55 grams green beans, 100 grams green peas, 1 tablespoon green chili, 3 tablespoons mint and mix it well.
5. Cook for 8 - 10 minutes on medium heat.
6. Add 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and mix it well.
7. Then, add 250 grams soaked rice and mix it well.
8. Now, add 600 milliliters vegetable stock and mix it again.
9. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
10. Open the lid and give it nice stir.
11. Serve hot.

Dahi Vada Chaat

Servings - 2 - 3

INGREDIENTS
Washed white lentils - 250 grams
Water - 700 milliliters
Green chili - 1 1/2 teaspoons
Ginger - 2 tablespoons
Salt - 1 teaspoon
Cumin - 1 teaspoon
Oil - for frying
Water
Crushed papdi
Curd
Tamarind chutney
Green chutney
Black salt
Red chili
Pomegranate

PREPARATION
1. In a mixing bowl, add 250 grams washed white lentils, 700 milliliters water and soak for overnight.
2. Transfer this into a blender, add 1 1/2 teaspoons green chili, 2 tablespoons ginger, 1 teaspoon salt, 1 teaspoon cumin and blend it into a paste.
3. Heat sufficient oil in a heavy skillet, add a teaspoon of mixture into the hot oil and deep fry these until golden brown and crispy.
4. Remove it from heat and transfer this into a bowl filled with water.
5. Soak for about 15 minutes.
6. Take a serving plate and place the prepared vada on it.
7. Add some crushed papdi on it.
8. Top with curd, tamarind chutney and green chutney.
9. Sprinkle some black salt and red chili on it.
10. Garnish with pomegranate.
11. Serve.

 Paneer Tomato Sabji

Servings - 2 - 3

INGREDIENTS

Oil - 40 milliliters
Bay leaf - 2
Cumin - 1 teaspoon
Onions - 150 grams
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Tomato - 430 grams
Green chili - 1 tablespoon
Water - 200 milliliters
Paneer - 360 grams
Coriander - 1 tablespoon

PREPARATION
1. Heat 40 milliliters oil in a heavy skillet, add 2 bay leaf, 1 teaspoon cumin and stir well.
2. Then, add 150 grams onions and fry till translucent.
3. Add 1 tablespoon garlic paste, 1 tablespoon ginger paste and mix it well.
4. Now, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
5. Cover it with lid and cook for about 3 minutes on medium heat.
6. Open the lid and give it a nice stir.
7. Add 430 grams tomato and saute until it turns soft and pulpy.
8. Cook for 3 - 5 minutes on medium heat.
9. Add 1 tablespoon green chili and mix it well.
10. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
11. Open the lid and give it a nice stir.
12. Add 200 milliliters water and mix it well.
13. Again cover it with lid and cook for about 2 - 3 minutes.
14. Open the lid and give it a nice stir.
15. Now, add 360 grams paneer and mix it well.
16. Add 1 tablespoon coriander and mix it well.
17. Cook for 3 - 5 minutes on medium heat.
18. Remove it from heat.
19. Garnish with coriander.
20. Serve hot.

Aloo Carrot Tomato Sabji

Servings - 2 - 3

INGREDIENTS

Oil - 35 milliliters
Cloves - 3 pods
Black peppercorns - 5 pods
Cumin - 1 teaspoon
Ginger - 1 tablespoon
Tomato - 360 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Water - 120 milliliters
Carrot - 400 grams
Potatoes - 340 grams
Coriander - 1 tablespoon

PREPARATION
1. Heat 35 milliliters oil in a heavy skillet, add 3 pods cloves, 5 pods black peppercorns, 1 teaspoon cumin, 1 tablespoon ginger and stir for 1 - 2 minutes.
2. Then, add 360 grams tomato and saute until it turns soft and pulpy.
3. Cook for 5 - 7 minutes on medium heat.
4. Add 1 tablespoon green chili and mix it well.
5. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
6. Remove it from heat and allow it to cool.
7. Transfer this into a blender and blend it into a puree.
8. Transfer this into a heavy skillet and give it a nice stir.
9. Add 120 milliliters water and mix it well.
10. Then, add 400 grams carrots and mxi it well.
11. Now, add 340 grams potatoes and mix it again.
12. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Again cover it with lid and cook for about 15 - 20 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Add 1 tablespoon coriander and mix it well.
17. Remove it from heat.
18. Garnish with coriander.
19. Serve hot.