NAAN

INGREDIENTS:

Maida (All purpose flour )
Salt as per taste
Cooking Soda
Curds (Yogurt)
Butter or Ghee

METHOD:

• Sieve the Maida 2 to 3 times and keep aside
• Take a Plate  put Maida into it and add Salt as per taste, Cooking Soda and mix thoroughly
• Now add Curds and mix the dough properly see that the dough must not be like watery it must be pliable and some what smooth enough.
• Cover the mixed dough with another plate and keep aside for 20 mins
• Afer 20 mins make small balls of that dough and make small puris with rolling pin
• Heat the tawa and prepare small puris out of it.
• As the tawa or Pan gets heated simmer it and prepare on one side of puri on it
• On the another side prepare it on a Gas flame with the help of a tong.
• Then the puri puffs up and Naan is ready
• Sprinkle some Ghee or Butter on it and

Serve the Naan hot on a plate with any Vegetable

SOOJI KA HALWA (SEMOLINA SWEET)

INGREDIENTS:

Sooji 1Cup
Sugar 1Cup
Wheat Flour 1/4 Cup
Ghee
Water 3Cups

NOTE: This halwa must be made only in Ghee but not in Oil

METHOD:

• Take a pan and add Ghee to it
• See that Sooji must be immersed in ghee.
• Add Sooji and mix on low flame till it turns into light brown
• Add Wheat flour and mix for 2 to 3 mins
• Now add proportion of water is 1:3 ie one cup of sooji to 3 cups of water
• Because of sugar you must add 3 cups of water
• Mix all the ingredients properly till water dissolves completely keep on stirring.
• when the water gets dissolved completely the halwa is ready

Sooji ka halwa is ready to eat.

KHICHNI (SPLIT GREEN MUNG DAL RICE)

INGREDIENTS:

Rice 1Cup
Split Green Mung Dal a handful
Salt as per taste
Oil
Turmeric Powder
Few Cardamoms (Elaichi)

METHOD:

• Soak Rice and Split Green Mung Dal together for 15 to 20 mins
• Fill the vessel with water and let the water get boiled
• Add soaked Rice and Split Green Mung Dal and mix
• Add Salt, a pinch of Turmeric Powder and Cardamoms to it and mix well
• Simmer the gas and let it cook for 15 mins
• In between mix the rice with the ladle to check if the Green Mung dal is cooked well
• Finally drain out the water from the Rice

Sprinkle some Ghee on top of the Rice and Khichni is ready to eat

Serve it with Methi Aloo (Fenugreek Leaves & Potato) Curry


                                      
                                                                KHICHNI

                                                       

METHI ALOO (FENUGREEK LEAVES & POTATO) CURRY

INGREDIENTS:

Methi Leaves
Potatoes
Tomatoes
Jeera (Cumin seeds)
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Oil

METHOD:

• Wash Methi Leaves 3 to 4 times and chop finely and keep aside
• Cut Potatoes into a medium size pieces
• Chop finely tomatoes and keep aside
• Take a Pressure Cooker and pour oil
• As Oil gets heated add Jeera( Cumin Seeds) and Potatoes and mix well
• Till Potatoes turn soft
• Then add Methi Leaves and mix well
• Add Tomatoes and mix well
• Add Turmeric Powder, Red chillie Powder,Dhania Powder and Aamchur powder and Salt and mix all ingredients well
• Add little water so that the potatoes cooks well
• Close the Lid and Let 2 whistles come and simmer the gas for 10 mins

Methi Aloo Curry is ready and Serve it with Khichini and Chapathi

                          
                                             
                                                     METHI ALOO CURRY

DAL KI CURRY

INGREDIENTS:

Tuvar Dal
Tomatoes
Mustard Seeds (Rai)
Jeera (Cumin seeds)
Green Chillies
Ginger
Turmeric Powder
Red Chillie Powder
Salt as per taste
Sugar
Tamarind Pulp

METHOD:

• Soak and Boil Tuvar Dal in a pressure Cooker
• While boiling Tuvar Dal add Turmeric Powder and few drops of oil to it.
• Grind Tomatoes and make a puree
• Chop Green Chillies and Ginger and keep aside
• Take a pressure cooker and pour some oil into it
• Add Rai,Jeera, green chillies and ginger and mix it
• Add Tomato Puree and mix all the ingredients
• Add Turmeric Powder, Red Chillie Powder and Salt and Sugar mix
• Add boiled Tuvar Dal and mix well
• Add some water and mix well
• Finally add Tamarind Pulp and sugar mix the curry

Serve the Dal ki Curry with Rice



                        
                                                      DAL KI CURRY

RIDGE GOURD CURRY

INGREDIENTS:

Onions
Tomatoes
Curry Leaves
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Ridge Gourd (Turai)
Oil
Coriander Leaves

METHOD:

• Chop finely Onions,Tomatoes  and keep aside
• Peel off the skin of Ridge Gourd with Potato Peeler and wash it and then cut into pieces
• Take a Pressure Cooker pour some oil
• As oil gets heated add Onions and Curry Leaves and Saute till onions turn into light brown colour
• Add Tomatoes and mix well
• Add Turmeric Powder, Red Chillie Powder, Dhania Powder and Salt and mix well
• Finally add Ridge Gourd pieces and mix well
• Close the Lid and let 2 whistles come and then simmer the gas for 10 mins
• Garnish the Curry with Coriander Leaves

Ridge Gourd curry is ready and serve with Rice or Chapathi



                                                RIDGE GOURD CURRY

 

BESAN KI CURRY

INGREDIENTS:

Besan (Gram Flour)
Ginger
Green Chillies
Tomatoes
Oil
Hing (Asafoetida)
Turmeric Powder
Red Chillie Powder
Salt as per taste
Mustard Seeds (Rai)
Jeera (Cumin Seeds)
Tamarind Pulp
Sugar
Water
Methi Seeds (Fenugreek Seeds)

METHOD:

• Chop finely Ginger, Green Chillies and Tomatoes and keep aside
• Take some oil in a cooker
• when oil gets heated add Mustard seeds, Cumin seeds and Fenugreek seeds and add gram flour and mix on low flame
• Dont mix on high flame bcoz gram flour turns redish colur soon.
• Mix it till gram flour attains light brown colour but not black
• Now add Ginger, Green chillies and Hing (asafoetida)
• Add Turmeric Powder and Red Chillie Powder, Salt and  mix
• Add some water and mix all the contents so that the gram flour mixes well into water
• Add Chopped Tomatoes, Tamarind Pulp and sugar and let 2 to 3 boils come and then simmer it
• Let it be on sim for 5 to 10 mins.

Besan ki Curry is ready and Serve it with Rice