Cucumber raita

Ingredients:

2 cups cucumber finely chopped or grated

3 cups curd

2 tsp.rosted cumin powder

1 tsp. finely chopped coriander leaves

2 green chilli finely chopped

salt and sugar to taste.

Method:

• Season the lightly beaten curds with salt and sugar.

• Sprinkle salt over the grated / chopped cucumber and keep aside for about 10 minutes.

• Now, gently squeeze the water out from the cucumber. Then, mix the cucumber with coriander leaves and green chilli.

• Keep refrigerated till needed.
• Just before serving, sprinkle cumin powder all over the raita.

VEGETABLE RICE

Ingredients:

1. Basmati rice - 2 cups
2. Water - 3 cups
3. Ginger garlic paste - 3 tsp
4. Green chillies - 5
5. Onion - 1 lengthwise chopped
6. Tomato - 1 finely chopped
7. Cinnamon - 1 inch stick
8. Cardamom - 2
9. Clove – 2
10. Bay leaf - 1
11. Cashew nuts - 10
12. Coconut milk - 1 cup (thick)
13. Ghee - 6 tsp.
14. Carrot & Beans - 1 cup
15. Peas - ½ cup
16. coriander leaves - few
17. Mint leaves - few

Method:

• Heat the pressure cooker with ghee. Then add cashew nuts, cinnamon, cardamom, clove and bay leaf.
• Sauté for few mins. Then add onions. Fry for few mins.
• Next add tomatoes, ginger garlic paste and green chillies.
• Sauté until the raw smell disappears. Then add carrots, beans and peas. combine well.
• Then add rice, coconut milk, water, coriander leaves and mint leaves.
• Close the pressure cooker. Now pressure cook for 2 whistles and switch off the stove.

Tomato soup

Ingredients:

4 pcs. Big red tomatoes
2 tsp. cornflour dissolved in a little cold water
1 tsp. roasted cumin seed powder
1 tsp. ginger garlic paste
1 tsp. milk
salt and pepper to taste

Method:

• boil tomato in pressure cooker with little water.let it be cool.

• make a puree using blender.

• add.cumin seed powder,ginger garlic paste,salt & pepper.

• Place it on stove on medium flame for 5 mins,stir between.

• add. dissolved cornflour and simmer it on low heat for about 4 minutes.

• Add the milk and let it simmer again on low heat for about 3 minute.

Serve hot with fried bread sticks or pieces.

Broccoli and sprouted salad

1 cup sprouted mung & math

½ cup chopped small pcs. Of Broccoli

½ cup chopped tomato

1 chopped onion

1 chopped capsicum

1 chopped green chilli

½ cup chopped mint leaves

1 tsp.jeera(cumin)powder

1 cup chopped coriander

2 tsp.lemon juice

1 tsp.powdered suger

½ tsp.black pepper powder

1 tsp. oil

Salt to taste

Method:

1.soak Broccoli pcs.in a hot water for 2 minutes,rinse it with cold water.

2.take all ingredients in a big bowl and mixed well.

3.now add.lemon juice,suger,oil,pepper,salt and mixed it well.

You can add. chat masala and another your favourite sprouted items also.

Sweet sakkarpara

Ingredients:

maida - 2 cups

Milk - 1/2 cup

Sugar - 1/2 cup

Sesame seeds (til) - 2 tbsp.

Ghee - 5 tbsp.

Salt - 1/2 tsp.

Oil or Ghee for deep frying

Method:

1. Add ghee,sugar,Warm milk and stir till well dissolved.

2. Add this mixture to the flour and bind to a hard dough.

3. Add sesame seeds and knead well. Divide the dough into large balls.

4. Roll out on a board into thick rounds. Cut into small diamond shaped pieces. (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion).

5. Deep fry in hot oil till light brown in color.

Dryfruits cocobar

Ingredients:

10 marrie biscuits

1 cup half crushed cashew,almonds,pista,walnut,Buchanania latifolia (chironji)powder

100 gm. Honey

100 gm.butter

150 gm.chocolate sauce

Preparation:

• Crush this in such a way that it is only half crushed marrie biscuits

• Heat butter in a pan

• Mixed well all ingredients

• Give round shape or cofta shape or as u like

• Set in a freez till it frozen

Kashmir pulav

Ingredients:

1. Basmati rice – 2 cups
2. Milk – ½ cup
3. Cream – ½ cup
4. Water – 3 cup
5. Cumin seeds – ½ tsp
6. Cloves – 2
7. Cardamoms – 2
8. Cinnamon – small stick
9. Bay leaf – 1
10. Ghee – 1 tbsp
11. Saffron strands – a pinch
12. Saffron colour – small pinch (optional)
13. Salt – to taste
14. Cashwenuts – 5
15. Pista – 5
16. Badam – 5
17. Kismis - 5 (dry grapes)
18. Fruits – for garnishing (as you wish)

Preparation:

• Clean and wash the rice,drain all the water and keep it aside.

• Take a heavy bottomed pan and heat with ghee.

• Add cumin seeds, bay leaf, cinnamon, cardamom and cloves,Saute for few mins.

• Then add the washed and drained basmati rice and fry for 2 mins.

• Now add cream, milk, saffron strands and saffron colour,Combine gently.

• Add water, salt and combine gently.Bring it to boil.

• Then close with a lid and cook on low flame till each grain should be cooked and separate.

• Remove from heat and garnish with chopped fruits and fried nuts and mix gently.
Keep it covered for the flavours to blend.

Serve hot with raitha.

Paneer kurma

Ingredients:

1. Paneer - 20 cubes
2. Onion – 1 finely chopped
3. Tomato – 1 finely chopped
4. Ginger garlic paste - 2 tsp
5. Coconut milk – 1 cup
6. Red chilli powder – 2 tsp
7. Cloves – 3
8. Garam masala – 1 tsp
9. Turmeric powder – ½ tsp
10. Coriander powder – 1 tsp
11. Fresh cream or curd – 5 tsp
12. Oil – 5 tbsp
13. Salt - to taste

Preparation:

• Take a pan and heat with 1 tbsp of oil.

• Fry the paneer cubes till they turn to light golden brown colour,soak the fried paneer cubes in warm water for 30 mins.Keep it aside.

• Then add the remaining oil in the same pan and add cloves and mustard seeds.

• When they start to crackle add chopped onions,fry till they turn into translucent.

• Add tomatoes, ginger garlic paste and sauté till the raw smell disappears.

• Then add chilli powder, coriander powder, garam masala and turmeric powder,fry for few mins.

• Then add 1 or 2 cups of water and bring it to boil.

• Finally add paneer cubes and cook for 3 to 5 mins.

Serve with roti or rice.