Whole
wheat and fenugreek parathas
Ingredients
Whole-wheat flour [atta]-2 cups
Salt to taste
Ghee/oil- 2 tbsp
Chopped fenugreek leaves [methi]-2 tbsp
Roasted crushed saunf[fennel]seeds- 1tsp
Water-as required to make the dough.
Method: Mix together the wheat flour, salt, saunf, ghee/oil
together, using warm water make a smooth, soft and pliable dough. Rest
it for 10 mins. Mix in the chopped methi leaves. Divide into equal
portions. Roll each portion into flat parathas. Cook them on a tava.
Smear ghee/oil on both sides. Remove when done. Serve hot.
Curried
Mix Vegetables
Ingredients
Potatoes-2 small, diced
Cauliflower florets-1/2 cup
Diced carrots-2 small
Diced green capsicum-1 no
Green peas-1/4 cup, boiled
Diced mushrooms-1/2 cup
Baby corn-6-8 nos. slit into 2
Chopped garlic- 1 tsp
Tomato puree-2 cups
Ghee/oil- 2 tbsp
Salt to taste
Green cardamom powder [elaichi]-1/4 tsp
Cumin [jeera] powder- 1tsp
Coriander [dhaniya] powder-2 tsp
Red chilli powder- ½ tsp
Cinnamon stick [dalchini]-1 stick
Cloves [lavang]3-4 nos.
Turmeric powder-1/4 tsp
Garam masala powder-1/2 tsp
Chopped coriander-2 tbsp
Method: Prepare all the vegetables as per the list. Deep fry
them individually just until done and crisp. To prepare the gravy, heat
oil in a pan. Add the cloves and cinnamon. Add the garlic and onion
saute for a minute. Add the tomato puree and the powdered masalas. Mix
well. Simmer until the oil leaves the sides of the gravy. Add the fried
vegetables. Mix well. Add salt to taste. Simmer for 10 mins. Remove.
Serve hot garnished with chopped coriander leaves
Malpua
Ingredients:
1 cup milk
1 tsp aniseeds
1 tbsp poppy seeds
1 tsp black cardamom
4 tbsp flour
2 tbsp powdered sugar
Method: Mix the sugar and milk well and when the sugar is
dissolved add the flour and form a batter. Beat the batter till smooth
and add the rest of the ingredients. Heat enough ghee for deep-frying
and put two tablespoons of the batter in it and spread it into a thin
round shape. Fry till golden brown and drain the excess ghee. Serve when
hot.
Kheer
Ingredients:
1 litre milk, 1 tbsp basmati rice(washed), 1 cup sugar, 2-3 bay leaves,
1/4 tsp cumin seeds, 5 cardamoms, 4 cm cinnamon, 4 cloves, a pinch of
salt, 1 tsp ghee.
For Garnishing:
6 almonds(sliced), a handful of raisins, 8 cashewnuts(chopped), a
little ghee.
Method: Heat ghee in a pressure cooker.Add bay leaves and
cuminseeds.When they splutter add 2 tbsp sugar.Lower the heat and stir
the sugar.When it caramelises to a dark brown colour, add milk, When the
milk comes to a boil, add rice.Stir well.Pressure cook for 10-15
minutes.When cool, mix the rice and milk well with a hand beater.Add
sugar and simmer for 5 minutes.Remove from heat.Powder cinnamon,
cardamoms and cloves finely, and add to the milk.Stir well. Heat a
little ghee and fry the raisins, cashewnuts and almonds lightly.Add to
the milk and serve.
