Aloo Tamatar Sabzi Servings - 2 - 3 INGREDIENTS Ghee - 1/2 tablespoon Cumin - 1 teaspoon Tomato - 380 grams Red chili - 1/4 teaspoon Black pepper - 1/4 teaspoon Rock salt - 1 teaspoon Mashed potatoes - 90 grams Boiled potatoes - 280 grams Water - 350 milliliters Coriander - for garnishing PREPARATION 1. Heat 1/2 tablespoon ghee in a heavy skillet, add 1 teaspoon cumin, 380 grams tomato and saute for 5 - 7 minutes. 2. Add 1/4 teaspoon red chili, 1/4 teaspoon black pepper, 1 teaspoon rock salt and stir. 3. Add 90 grams mashed potatoes, 280 grams boiled potatoes and mix well. 4. Add 350 milliliters water and cook for about 7 - 10 minutes. 5. Serve. Vrat Rice Pulao Servings - 2 - 3 INGREDIENTS�Oil - 2 tablespoons Cumin - 1 teaspoon Cinnamon stick - 1/2 inch Cloves - 3 Green cardamom - 2 Black pepper - 4 Ginger paste - 1/2 teaspoon Green chili paste - 1 teaspoon Potatoes - 175 grams Curry leaves - 10 Coriander - 1 tablespoon Roasted peanuts powder - 2 tablespoons Sama rice - 220 grams Water - 500 milliliters Rock salt - 1/2 teaspoon Cashews - 1 tablespoon Almonds - 1 tablespoon Lemon juice - 1 tablespoon PREPARATION 1. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin, 1/2 inch cinnamon stick, 3 cloves, 2 green cardamom, 4 black pepper and stir well. 2. Add 1/2 teaspoon ginger paste, 1 teaspoon green chili paste and stir again. Add 175 grams potatoes and mix well. 3. Add 10 curry leaves, 1 tablespoon coriander, 2 tablespoons roasted peanut powder and mix again. 4. Add 220 grams washed sama rice and mix well. 5. Add 500 milliliters water, 1/2 teaspoon rock salt and mix again. 6. Cover it with lid and cook until the rice are cooked. Keep aside. 7. Take a pan, add 1 tablespoon cashews, 1 tablespoon almonds and roast it well. 8. Top roasted almonds, cashews and 1 teaspoon lemon juice. Mix well. 9. Serve. Mooli Ki Sabzi Servings - 2 - 3 INGREDIENTS Oil - 1 tablespoon Cumin - 1/2 teaspoon Carom - 1/2 teaspoon Asafoetida - 1/4 teaspoon Ginger paste - 1 teaspoon Chopped radish - 300 grams Green chili - 1 teaspoon Turmeric - 1/4 teaspoon Red chili - 1 teaspoon Coriander powder - 2 teaspoons Rock salt - 1 teaspoon Chopped radish leaves - 75 grams PREPARATION 1. Heat 1 tablespoon oil in a heavy skillet, add 1/2 teaspoon cumin, 1/2 teaspoon carom, 1/4 teaspoon asafoetida, 1 teaspoon ginger paste and stir. 2. Add 300 grams chopped radish and stir well. Add 1 teaspoon green chili, 1/4 teaspoon turmeric, 1 teaspoon red chili, 2 teaspoons coriander powder, 1 teaspoon rock salt and mix all the ingredients well. 3. Add 75 grams chopped radish leaves and mix well. Cover it with lid and cook for about 10 - 15 minutes. 4. Serve. Vrat Ka Raita Servings - 2 - 3 INGREDIENTS Yogurt - 400 milliliters Milk - 100 milliliters Mint - 1 1/2 tablespoons Green chili - 1/2 teaspoon Rock salt - 1/2 teaspoon Boiled potatoes - 120 grams Coriander - for garnishing PREPARATION 1. In a mixing bowl, add 400 milliliters yogurt, 100 milliliters milk and whisk it well. 2. Add 1 1/2 tablespoons mint, 1/2 teaspoon green chili, 1/2 teaspoon rock salt, 120 grams boiled potatoes and mix it well. 3. Garnish with coriander. 4. Serve. Paneer Kheer Servings - 2 - 3 INGREDIENTS Full fat milk - 1 litre Almonds - 2 tablespoons Cashews - 2 tablespoons Green cardamom - 4 Saffron - 5 - 6 threads Sugar - 110 grams Grated paneer - 80 grams Rose water - 1 1/2 teaspoons PREPARATION 1. Heat 1 litre full fat milk in a pot. Bring it to a boil. 2. Add 2 tablespoons almonds, 2 tablespoons cashews, 4 green cardamom, 5 - 6 saffron threads, 110 grams sugar and mix it well. 3. Cook on low heat till the milk is half done. Add 80 grams grated panner and mix it well. 4. Remove from heat, allow to cool a little, add 1 1/2 teaspoons rose water and stir. 5. Garnish with almonds. 6. Serve. Singhare Ki Puri Servings - 2 - 3 INGREDIENTS Mashed potatoes - 200 grams Singhara atta - 400 grams Cumin - 1 teaspoon Rock salt - 1 teaspoon Green chili - 1 1/2 teaspoons Oil - 2 teaspoons Water Oil - for frying PREPARATION 1. In a mixing bowl, add 200 grams mashed potatoes, 400 grams singhara atta, 1 teaspoon cumin, 1 teaspoon rock salt, 1 1/2 teaspoons green chili, 2 teaspoons oil and mix well. 2. Add water and knead it into a smooth soft dough. 3. Make small balls of the dough. Roll into rounds having 4 - 5 inches diameter. 4. Heat sufficient oil in a heavy skillet take puri and slide them gently into the skillet. 5. Deep fry till they get puffed and are golden brown. Drain on an absorbent paper. 6. Serve the hot puri with aloo sabzi. Fruit Chaat Servings - 2 - 3 INGREDIENTS Apple - 170 grams Banana - 90 grams Grapes - 140 grams Watermelon - 140 grams Papaya - 140 grams Rock salt - 1/2 teaspoon Lemon juice - 1 tablespoon PREPARATION 1. In a mixing bowl, add all the ingredients and mix well to combine. 2. Serve.
Aloo Tamatar Sabzi Servings - 2 - 3 INGREDIENTS Ghee - 1/2 tablespoon Cumin - 1 teaspoon Tomato - 380 grams Red chili - 1/4 teaspoon Black pepper - 1/4 teaspoon Rock salt - 1 teaspoon Mashed potatoes - 90 grams Boiled potatoes - 280 grams Water - 350 milliliters Coriander - for garnishing PREPARATION 1. Heat 1/2 tablespoon ghee in a heavy skillet, add 1 teaspoon cumin, 380 grams tomato and saute for 5 - 7 minutes. 2. Add 1/4 teaspoon red chili, 1/4 teaspoon black pepper, 1 teaspoon rock salt and stir. 3. Add 90 grams mashed potatoes, 280 grams boiled potatoes and mix well. 4. Add 350 milliliters water and cook for about 7 - 10 minutes. 5. Serve. Vrat Rice Pulao Servings - 2 - 3 INGREDIENTS�Oil - 2 tablespoons Cumin - 1 teaspoon Cinnamon stick - 1/2 inch Cloves - 3 Green cardamom - 2 Black pepper - 4 Ginger paste - 1/2 teaspoon Green chili paste - 1 teaspoon Potatoes - 175 grams Curry leaves - 10 Coriander - 1 tablespoon Roasted peanuts powder - 2 tablespoons Sama rice - 220 grams Water - 500 milliliters Rock salt - 1/2 teaspoon Cashews - 1 tablespoon Almonds - 1 tablespoon Lemon juice - 1 tablespoon PREPARATION 1. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin, 1/2 inch cinnamon stick, 3 cloves, 2 green cardamom, 4 black pepper and stir well. 2. Add 1/2 teaspoon ginger paste, 1 teaspoon green chili paste and stir again. Add 175 grams potatoes and mix well. 3. Add 10 curry leaves, 1 tablespoon coriander, 2 tablespoons roasted peanut powder and mix again. 4. Add 220 grams washed sama rice and mix well. 5. Add 500 milliliters water, 1/2 teaspoon rock salt and mix again. 6. Cover it with lid and cook until the rice are cooked. Keep aside. 7. Take a pan, add 1 tablespoon cashews, 1 tablespoon almonds and roast it well. 8. Top roasted almonds, cashews and 1 teaspoon lemon juice. Mix well. 9. Serve. Mooli Ki Sabzi Servings - 2 - 3 INGREDIENTS Oil - 1 tablespoon Cumin - 1/2 teaspoon Carom - 1/2 teaspoon Asafoetida - 1/4 teaspoon Ginger paste - 1 teaspoon Chopped radish - 300 grams Green chili - 1 teaspoon Turmeric - 1/4 teaspoon Red chili - 1 teaspoon Coriander powder - 2 teaspoons Rock salt - 1 teaspoon Chopped radish leaves - 75 grams PREPARATION 1. Heat 1 tablespoon oil in a heavy skillet, add 1/2 teaspoon cumin, 1/2 teaspoon carom, 1/4 teaspoon asafoetida, 1 teaspoon ginger paste and stir. 2. Add 300 grams chopped radish and stir well. Add 1 teaspoon green chili, 1/4 teaspoon turmeric, 1 teaspoon red chili, 2 teaspoons coriander powder, 1 teaspoon rock salt and mix all the ingredients well. 3. Add 75 grams chopped radish leaves and mix well. Cover it with lid and cook for about 10 - 15 minutes. 4. Serve. Vrat Ka Raita Servings - 2 - 3 INGREDIENTS Yogurt - 400 milliliters Milk - 100 milliliters Mint - 1 1/2 tablespoons Green chili - 1/2 teaspoon Rock salt - 1/2 teaspoon Boiled potatoes - 120 grams Coriander - for garnishing PREPARATION 1. In a mixing bowl, add 400 milliliters yogurt, 100 milliliters milk and whisk it well. 2. Add 1 1/2 tablespoons mint, 1/2 teaspoon green chili, 1/2 teaspoon rock salt, 120 grams boiled potatoes and mix it well. 3. Garnish with coriander. 4. Serve. Paneer Kheer Servings - 2 - 3 INGREDIENTS Full fat milk - 1 litre Almonds - 2 tablespoons Cashews - 2 tablespoons Green cardamom - 4 Saffron - 5 - 6 threads Sugar - 110 grams Grated paneer - 80 grams Rose water - 1 1/2 teaspoons PREPARATION 1. Heat 1 litre full fat milk in a pot. Bring it to a boil. 2. Add 2 tablespoons almonds, 2 tablespoons cashews, 4 green cardamom, 5 - 6 saffron threads, 110 grams sugar and mix it well. 3. Cook on low heat till the milk is half done. Add 80 grams grated panner and mix it well. 4. Remove from heat, allow to cool a little, add 1 1/2 teaspoons rose water and stir. 5. Garnish with almonds. 6. Serve. Singhare Ki Puri Servings - 2 - 3 INGREDIENTS Mashed potatoes - 200 grams Singhara atta - 400 grams Cumin - 1 teaspoon Rock salt - 1 teaspoon Green chili - 1 1/2 teaspoons Oil - 2 teaspoons Water Oil - for frying PREPARATION 1. In a mixing bowl, add 200 grams mashed potatoes, 400 grams singhara atta, 1 teaspoon cumin, 1 teaspoon rock salt, 1 1/2 teaspoons green chili, 2 teaspoons oil and mix well. 2. Add water and knead it into a smooth soft dough. 3. Make small balls of the dough. Roll into rounds having 4 - 5 inches diameter. 4. Heat sufficient oil in a heavy skillet take puri and slide them gently into the skillet. 5. Deep fry till they get puffed and are golden brown. Drain on an absorbent paper. 6. Serve the hot puri with aloo sabzi. Fruit Chaat Servings - 2 - 3 INGREDIENTS Apple - 170 grams Banana - 90 grams Grapes - 140 grams Watermelon - 140 grams Papaya - 140 grams Rock salt - 1/2 teaspoon Lemon juice - 1 tablespoon PREPARATION 1. In a mixing bowl, add all the ingredients and mix well to combine. 2. Serve.