cheesy almond triangle(चीज और बादाम परांठा )

सामग्री :
डेढ़ कप आटा
१/४ कप सफ़ेद तिल
आटा गूंधने के लिए दूध
स्वादानुसार नमक व् तेल।
भरावन के लिए :
१/२ कप cheese कसा हुआ
१/४ कप पीली शिमला मिर्च
१/४ कप दरदरा पिसा बादाम
तुलसी की पत्तियां बारीक कटी
१/४ छोटा चम्मच नींबू का रस
स्वादानुसार नमक व् काली मिर्च ।
सारी सामग्री मिलाएं ।
विधि :
तिल ,नमक व् दूध मिला कर आटा गूंधे ।
छोटी पूरियां बेले । भरावन की सामग्री मिला कर फैलाएं ।
आधा फोल्ड करें, फिर एक बार फोल्ड करें । हाथ से दबा कर चपटा करें और तवे पर सेक लें

हेल्दी नटी बार

सामग्री :
१ कप oats flakes
१ बड़ा चम्मच भुना सफ़ेद तिल
१ चम्मच दरदरा पिसा अखरोट
१ बड़ा चम्मच छोटे टुकडो में कटी खजूर
३/४ कप गुड
१/२ कप पानी और १ बड़ा चम्मच घी

विधि :
गुड को पानी में घोल लें और छान लें ।
nonstick pan में घी गरम करें । गुड का पानी डालकर २ तार की चाशनी बना ले । शेष सारी सामग्री को इसमें डाल कर चलायें । जब मिश्रण pan के किनारे छोड़ने लगे , तो किसी चिकनाई लगी सतह पर फैला दे । इच्छानुसार आकर के टुकड़े काट ले .

red yogurt

सामग्री :
१ कप दही
१ बड़ा चम्मच चीनी
३ बड़े चम्मच अनार दाने व् पुदीने की ताज़ी पत्तियां ।

विधि:
दही और चीनी फेटें । अनार के दाने मिलाएं और dessert डिश में परोसें ।
ऊपर से पुदीने की पत्तियों से सजाएँ।

Chana Lassi

सामग्री :
१/४ कप भुने काले चने का पावडर
१ कप दही
२ खजूर
१ छोटा चम्मच किशमिश
४-५ पुदीना पत्तियां
१/२ चम्मच जीरे का पावडर
१/२ छोटा चम्मच लाल मिर्च पावडर
१/४ छोटा चम्मच कला नमक
५-६ ice क्यूब्स
१ ग्लास पानी और स्वादानुसार नमक
सजावट के लिए :
१/४ छोटा चम्मच भनी राइ
५-६ पुदीना पत्तियां

विधि :
सभी सामग्री को मिक्सी में डालकर २ मिनट तक पीसें । भुनी राइ और पुदीना पत्तियों से सजाकर परोसें

Gajar ka Achar

Gajar ka achar (carrot pickle) is a great condiment to serve with any meal or with sandwiches.

Ingredients:

• 5 medium carrots
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon coarsely ground mustard seeds
• 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon turmeric
• 1/8 teaspoon asafetida
• 1 tablespoon lemon juice
• 1 tablespoon mustard oil or olive oil

Method:

1. Peel the carrots and thinly slice them about 2 inches long (should be about two cups).
2. Wrap the sliced carrots in a dry towel, ensuring the carrots don’t have any excess water.
3. Mix all the ingredients together with the carrots and put in a glass jar.
4. Keep the jar in the sun for a day. Pickle is ready the next day.
5. Pickle can be refrigerated for about two weeks.

Variations:
Add sliced green chili, sliced the long way.

Matar Mashroom

Ingredients:

• 2 cups of sliced mushrooms
• 1 cup green peas
• 1 cup diced tomatoes
• 1 teaspoon shredded ginger
• 2 tablespoon chopped fenugreek leaves or dry fenugreek leaves (also known as kastoori mathi)
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric (haldi)
• 2 teaspoons coriander powder (dhaniya)
• 1 teaspoon red pepper (adjust to taste)
• 3/4 teaspoons salt (adjust to taste)
• 1/2 teaspoon lemon juice (optional)
• 1 finally chopped green chili (optional)

Method:

1. Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
2. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
3. Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
4. Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
5. Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes.
6. Cook until mushrooms and peas are tender. Close the heat.
7. Add lemon juice and green chili if you like. Serve hot.

Notes:

1. Dicing the tomatoes will give a different texture to the curry then tomato puree.
2. Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).
3. To add heat to this dish, garnish with finely chopped green chilies.

Gobhi Ka Parantha

Ingredients:

• 4 cups wheat flour
• 225 gms. cauliflower
• 2 small onions (finely chopped )
• 4 tablespoons coriander leaves (finely chopped)
• 1 green chilies (de-seeded and chopped)
• 1/2 inch ginger (chopped )
• 2 tablespoons lime juice
• 2 tablespoons margarine or oil
• water (for kneading)
• ghee or oil (for shallow frying)
• Salt according to taste

Preparation:

1. Clean, wash and grate cauliflower.
2. Place in a bowl and pour hot water & leave for 5 minutes.
3. Squeeze the water out. Add lime juice, chili, 1 tsp salt, coriander, onions and ginger.
4. Mix well, divide into 12 parts.
5. Sift wheat flour with 1 tsp salt.
6. Rub in margarine and slowly add water and make a soft dough.
7. Cover with a damp cloth and keep aside for 20 minutes.
8. Divide into 12 round balls, roll out each into a round disc of 4" diameter.
9. Place 1 portion of cauliflower mixture on each side, close up bringing the sides together carefully, shape into ball again.
10. Place each ball on a floured board and roll out into 5" diameter.
11. Smear with ghee or oil, one at a time and sallow fry on a hot griddle until both sides are golden-brown in colour.
12. Serve Gobi Paratha with yogurt or Chili pickle or Mango pickle.

Palak Paneer Parantha

Ingredients:

• Spinach Blanched 1 1 /2 cup
• Paneer 1 1/2 cup
• Whole wheat flour 1 cup
• 4 Green Chillies
• 1tsp Cumin seeds
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 1/2 tsp chat masala
• 1 tsp kasoori methi
• 2 tsp chopped coriander leaves
• 1 tsp lemon juice
• 1/2 cup chopped spinach

Method:
1) Blanch Spinach - Wash spinach 2 to 3 times in cold water. Boil 3 cups of water add spinach leaves and keep it for 5 mts. After 5 mts drain water from spinach.
2) Add blanched spinach to a blender, add green chillies, garlic, cumin seeds, coriander powder, garam masala, chat powder, turmeric powder,salt and grind to make smooth puree.
3) Take spinach puree and add whole wheat flour, some salt, carom seeds, chopped spinach and mix to to make stiff dough.
4) Grate paneer, add green chillies, coriander leaves, lemon juice, salt, kasoori methi and mix well.
5) Make small balls from spinach dough, deep it in dry flour and roll like a puri.
6) Make small ball from paneer mixture, stuff it in rolled spinach puri. Gently pat the stuffed puri in the palms, apply some flour on both the sides, and rolled it gently in to a paratha.
7) Now roast on tawa until it gets nice golden color from both the sides, apply ghee or butter.

Gatte ki sabzi

Ingredients
For Gatte
Besan (Chick Pea Flour) - 1 cup
Haldi (Turmeric Powder) - 1/2 tsp
Mirch (Red Chilli) Powder - 1/2 tsp
Ajwain (Carom Seeds) - 1 tsp
Dhaniya (Coriander) Powder - 1/2 tsp
Sal - as per taste
Dahi (Yogurt) - 1/4 cup
Oil - 1/8 cup
For Gravy
Onion - 1 cup finely chopped
Tomato - 1 cup finely chopped
Ginger - 1 inch piece grated
Garlic - 4 cloves crushed
Dahi (Yogurt) - 1 cup
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Mirch (Red Chilli) Powder - 1 tsp
Amchur (Mango Powder) - 1/2 tsp
Garam Masala - 1/2 tsp
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Salt - as per taste
Oil - 2 tsp
Preparation
For Gatte

• Mix all dry masalas in besan
• Add oil to the besan and mix
• Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi.
• Make it into a firm dough (firm enough to roll it into cylinderal shapes
• Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long or so.
• Now take a pot and boil water in it. Take enough water to put all the above made rolled gatte in it.
• Now, add the gatte in the boiling water. They should be fully merged in water.
• It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
• Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.
• Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).

Gravy and Mixing

• Add all dry masalas (except salt, add salt at the end as needed) to dahi and mix it well till smooth.
• Take a wide pan, add oil
• Add rai, jeera and let them splutter
• Now, add ginger and garlic and fry for a minute
• Add onion and fry till it is translucent
• Add tomato and fry till it is all mushy (cover the lid, it will be quicker)
• Add the dahi and mix till the gravy starts boiling and separating oil
• Now, add the gatte pieces in it, cover and cook for5 more min.
• Add saved water (and more) as needed.
• The sabzi is ready !!!

Serving
This is best served with either ghee chupdi roti or paratha. It is preferred to eat with ghee roti though more than paratha.