MANGO HALWA

Ingredients:



1. Mango -- 1

2. Sugar -- 1/2Cup
3. All Purpose Flour -- 1/4Cup

4. Ghee -- 5Tbsp

5. Cardamom Powder -- 1/4Tbsp (Optional)

 

Method To Prepare:

1. First Cut the Mango and Extract all the Pulp from it. Add this to a Blender and blend it smoothly.

2. Now our Mango Pulp is Ready to make Halwa. (You can even use Kesar Mango Pulp Tin).
3. Then Mix All Purpose Flour, Mango Pulp and Sugar in a bowl.

3. Then add 2Tbsp of Ghee in a Non-Stick Pan and add the Mango Pulp Mixture Which we prepared earlier.
4. Stir it continuously by adding remaining ghee little by little.

5. Keep on stirring and add Cardamom Powder and mix it well till it becomes thick.
6. Then remove it from the heat and transfer it to the serving bowl and Garnish with Tooty Frooty.
Finally Tasty Mango Halwa is Ready.

 

NUTRELA-POTATO CURRY

Ingredients:

1. Nutrela -- 1Cup

2. Potato (Cut into Cubes) -- 1/2Cup

3. Cumin Seeds -- 1Tbsp

4. Green Chilli -- 2

5. Red Chilli Powder -- 1Tbsp

6. Garam Masala -- 1/2Tbsp

7. Giner (Chopped) -- 1Tbsp

8. Garlic (Choped) -- 1Tbsp

9. Salt -- To Taste

10. Fresh Coriander Leaves

11. Oil -- 4Tbsp

12. Onions(Finely Chopped) -- 1/4Cup

13. Tomato (Chopped) -- 1/4Cup

14. Turmeric -- 1/4Tbsp

Method To Prepare:

1. First add Nutrela to Warm Water and let it be for 5-10min. Then remove it from water and keep aside.

2. Now Heat Oil in a Pressure Cooker and add Green Chilli, Cumin Seeds, Garlic, And Ginger to it.

2. Fry them for 5min and add Chopped Onions to the Pressure Cooker. Fry them till they turn transparent.

3. Then add Chopped Tomatoes, Garam Masala, Turmeric, Red Chilli Powder, Salt and mix it well.

4. Now add Cubed Potatoes and Nutrela And Add required Amount of Water and close the lid of the Pressure Cooker.

Let it cook for upto 3 Long Whistles.

Finally Tasty And Healthy Nutrela-Potato Curry Is Ready To Serve.

ONION-METHI PAKORA

 

Ingredients:

1. Onoins (Chopped) -- 1Cup

2. Methi Leaves (Finely Chopped) -- 1/4Cup

3. Kasuri Methi -- 1Tbsp

4. Garam Masala -- 1Tbsp

5. Red Chilli Powder -- 2Tbsp

6. Green Chilli -- 5

7. Salt -- To Taste

8. Oil -- For Deep Fry

9. Ginger  (Finely Chopped) -- 1Tbsp

10. Gram Flour (Besan) -- 1/4Cup

Method To Prepare:

1. Add Chopped Onions, Methi Leaves, Kasuri Methi, Garam Masala, Green Chilli, Ginger, Salt and Gram Flour in a Bowl and mix them well by adding little amount of water.

2. Meanwhile heat Oil in a Non-Stick Kadai.

3. Now take small amount of the Mixture and put it in the hot oil.

4. Continue the Same Process with remaining mixture also.

5. Finally Tasty Onion-Methi Pakora are Ready To Serve.

Serve them Hot with Tomato Sauce.

RIDGE GOURD CURRY

Ingredients:

1. Onions (Chopped) -- 1/2Cup

2. Tomato (Chopped) -- 1/2Cup

3. Cumin Seeds -- 1Tbsp

4. Red Chilli Powder -- 1Tbsp

5. Cumin Powder -- 1Tbsp

6. Salt -- To Taste

7. Oil -- 2Tbsp

Method To Prepare:

1. First heat Oil in a Pan and add Cumin Seeds. Fry them for 2min.

2. Then add Chopped Onions and Tomato to it. Cook until they become Soft.

3. Now add Chopped Ridge Gourd to the Pan.

4. Cook it until they become soft and then add Salt and Red Chilli Powder to it.

5. Mix it well and let it cook for 5min.

6. Finally Tasty Ridge Gourd Curry is Ready to Serve.

Serve it Hot with Chapathi or Even Plain Rice.

ALOO PARATHA



Ingredients:

1. Potato (Cooked and Mashed) -- 2Cups
2. Finely Chopped Onions -- 1Cup
3. Fresh Coriander Leaves(Chopped) -- 1/2Cup
4. Salt -- To Taste
5. Green Chilli -- 5
6. Red Chilli Powder -- 1/4Tbsp
7. Garam Masala -- 1/2Tbsp
8. Ghee -- To Roast
9. Wheat Flour -- 4Cups

Method To Prepare:
1. First add required amount of Water to Wheat Flour and make the Chapathi Dough ready and keep it aside.
2. Take Mashed Potatoes to a Bowl and add Chopped Onions, Coriander Leaves, Salt, Green Chilli, Garam Masala, Red Chilli Powder to it and Mix it Well.
3. Now take small amount of dough and roll it in the form of Chapathi and then keep small amount of the Potato Curry at the Center of the Chapathi and roll it again carefully so that the curry doesn't come out.
4. Then put this Parota on a Pre-Heated Non-Stick Tawa and Roast it nicely on Both side by adding 1Tbsp of Ghee.
5. Finally Tasty Aloo-Paratha is Ready to Serve.

Serve it With Any Pickle and Curd

CHILLI PANEER

 

Ingredients:

1. Green Bell Peppers

2. Onions

3. Green Chilli

4. Paneer -- Cut Into Cubes

5. Sping Onions

6. Garlic -- 3Cloves

7. Soy Sauce -- 1Tbsp

8. Salt -- To Taste

9. Tomato Sauce -- 1Tbsp

10. Olive Oil -- 4Tbsp

11. Green Chilli Sauce -- 1/2Tbsp

12. Corn Starch -- 1Tbsp

 

Method To Prepare:

1.  First fry the Paneer Cubes in Olive Oil and Transfer them to a Paper Towel and keep them aside.

 

2. Now again heat Oil in a pan and add Green Chilli and Sping Onions to it. Fry them for 2min.

3. Then add Green Bell Peppers to the Pan and Fry them till they become soft.

 

4. Now add Onions to it and Fry till they become Transparent.

 

5. Then add Fried Paneer Cubes, Salt, Soy Sauce, Tomato Sauce, Green Chilli Sauce and 1/4Cup of Water and Mix it well.

 

6. Mix Corn Starch in water and Add it to the Pan to thicken the Gravy.

7. Finally Tasty Chilli-Paneer is Ready To Serve.

Garnish it with Sping Onions and Serve Hot.

 

 

CHIPOTLE VEG BOWL

Ingredients:

1. Lemon-Cilantro Rice -- 1Cup

2. Salsa
(Check My Other Post for Salsa Recipe)

3. Hot Sauce

4. Green Bell Peppers

5. Onions

6. Lecttuce (Chopped) -- 1/2Cup

7. Avacado Paste -- 1/2Cup

8. Black Beans (Soaked) -- 1/2Cup

9. Olive Oil -- 2Tbsp

10. Lemon Juice -- As Per Taste (Approx 1 Lemon)

11. Salt -- To Taste

12. Fresh Coriander Leaves (Chopped)

13. Butter -- 2Tbsp

 

Method To Prepare:

1. First add Olive Oil to a Pan and add Basmati Rice to it.

 

2. Fry it for 2min and Then transfer it to Electrice Cooker Bowl and add required amount of Water, Salt and Lemon Juice and let the Rice Cook.

3. Meanwhile Cook the Soaked Black Beans and Keep them aside.

4. Then transfer the cooked rice to a bowl and add Finely Chopped Cilantro to it and Mix it Well and Keep aside.

5. Now add Butter to the Pan and fry Bell Peppers and Onions.

 

6. Then take Lemon-Cilantro Rice in a Bowl and add Lecttuce, Avacado Paste, Salsa, Fried Veggies, Hot Sauce, Black Beans to it.
Finally Tasty Chipotle Veg Bowl is Ready To Serve.

Serve it Along with Tortilla Chips and Salsa.

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Ingredients To Make Hot Sauce:
1. Tomatoes -- 1Cup
2. Jalapeno Pepper -- 1/4Cup
3. Salt -- To Taste
4. Red Chilli Powder -- 1Tbsp
5. Garlic Cloves -- 3
6. Mexican Oregano -- 1/2Tbsp

Method To Prepare:
1. Add all the Ingredients to the Blender and blend them finely.
2. Then Hot Sauce is Ready to Serve.

CHANNA DAL-ALL PURPOSE FLOUR SWEET / BOBBATTU

Ingredients:

1. All Purpose Flour (Maida)

2. Channa Daal

3. Jaggery

4. Cardamom Powder

5. Oil

 

Method To Prepare:

1. First cook Channa Daal by adding required amount of Water.

2. Let it cool down and blend it into fine paste by adding Jaggery and Cardamom Powder.

 

3. Meanwhile mix All Purpose Flour by adding little water and Oil like chapathi dough and keep it aside.

 

4. Now take a Small amount of Dough on a Ziploc Cover or Any other Plastice Cover and spread it with your hand like a chapathi. Also take a small dumpling of the Channa Dal-Jaggery Paste and keep it in the Center of the Chappathi and close it properly.

 

 

 

 

 

 

 

 

 

 

 

 

 

5. Now again spread it with your hand carefully.

 

6. Then put it on a Pre-heated Non-Stick Tawa and Roast it nicely on both sides by adding Ghee to it.

 
7. Finally Tasty Channa Dal-All Purpose Flour Sweet is Ready to Serve.

 

METHI PARATHA

Ingredients:

1. Wheat Flour -- 1Cup

2. Besan -- 1/2Cup

3. Tymol Seeds/Ajwain -- 1Tbsp

4. Salt -- To Taste

5. Red Chilli Powder -- 1/2Tbsp

6. Fenugreek Leaves -- 1/2Cup

7. Water -- As Required
8. Ghee -- To Roast
9. Butter -- To Garnish While Serving

Method To Prepare:

1. Add all the Ingredients execpt water into a bowl and then add water slowly and make it like a chapathi dough.

 

2. Now take small amount of the dough and roll it in the form of chapathi using a rolling pin.
3. Then heat a non-stick tawa and roast it on both sides like chapathi by adding little ghee.
4. Finally Transfer it to the Serving Plate and Serve it hot with Fresh Coriander Chutney by adding little Butter.

FRESH CORAINDER CHUTNEY

Ingredients:

1. Fresh Coriander Leaves -- 1 Bunch

2. Tomato -- 2

3. Galic Cloves -- 3

4. Salt -- To Taste

5. Green Chilli -- 5

 

Method To Prepare:

1. First Chop Tomatoes and cook them till the Tomatoes becomes soft and let them get cooled.

2. Then add Garlic, Cooked Tomato, Fresh Coriander Leaves, Green Chilli and Salt to a Blender and blend them into fine paste.

3. Finally Tasty Fresh Coriander Laves Chutney is Ready to Serve.

Serve this Chutney as a Side-Dish for Methi-Parota

 

BELL PEPPER MASALA

Ingredients:

1. Mini Bell Peppers(Chopped) -- 1Cup

2. Green Chilli -- 4

3. Salt -- To Taste

4. Ginger - Garlic Paste -- 1Tbsp

5. Chopped Onion -- 1Cup

6. Chopped Tomato -- 1Cup

7. Red Chilli Powder -- 1/2Tbsp

8. Curry Powder -- 1/2Tbsp

9. Oil -- 2Tbsp

 

Method To Prepare:

1. First heat Oil in a Pan and add Green Chilli and Ginger-Garlic Paste. Fry it for 2Min.

 

2. Then add Chopped Tomato and Onions to the Pan. Fry them till they become soft.

 

3. Now add Chopped Bell Peppers to it and Cook it until they become soft.

 

4. Then add Salt, Red Chilli Powder, and Curry Powder to it And Mix it well.

5. Finally Tasty Bell Pepper Masala is Ready To Serve.

 

Serve it hot with Jeera Rice

JEERA RICE (CUMIN SEEDS RICE)

Ingredients:

1. Cumin Seeds -- 2Tbsp

2. Cloves -- 6

3. Cashews -- 1/4Cup

4. Green Chilli -- 8

5. Potato(Cut into Cubes) --2

6. Green Peas -- 1/4Cup

7.  Salt -- To Taste

8. Basmati Rice -- 1Cup

9. Ghee -- 4Tbsp

10. Water -- 1 1/2Cups

 

Method To Prepare:

1. First heat Ghee in a Pressure Cooker and add Cumin Seeds, Cloves, and Cashews. Fry them for 2min.

 

2. Then add Green Chilli, Cubed Potato and Green Peas to it.

 

3. Now add Salt, Basmati Rice and Water to the Pressure Cooker and Close the Lid of it. Let it cook upto 4 long whistles.

4. Finally Tasty Jeera Rice is Ready To Serve.

 

 Serve it Hot with Bell Pepper Masala