MASHROOM PARATHA

Ingredients

For The Dough

1 cup whole wheat flour (gehun ka atta)
1/2 tsp
1/2 tsp salt
1 tbsp
1 tbsp curds (dahi)

For The Filling

1 cup finely chopped mushrooms (khumbh)
salt
salt to taste
1/2 tsp
1/2 tsp coriander (dhania) powder
1/2 tsp
1/2 tsp cumin seeds (jeera) powder
1 tsp
1 tsp oil
1 tsp
1 tsp red chilli powder
1 tsp
1 tsp besan (bengal gram flour)

Other Ingredients

whole wheat flour (gehun ka atta) for rolling
ghee
ghee for cooking

Recipe 

For the dough

1. Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough warm water.

2. Cover with a wet muslin cloth and keep aside for 20 to 30 minutes.

3. Divide the dough into 8 equal portions and keep aside.

For the filling

1. Combine the mushrooms, salt, coriander powder and cumin seeds powder along with 2 tsp of water in a microwave safe bowl and microwave on high for 3 minutes or till cooked.

2. Remove and keep aside.

3. Heat the oil in a pan, add the mushrooms and red chilli powder, mix well and cook for 10 minutes, or till the mushrooms are cooked.

4. Sprinkle besan and saute for another 2 minutes.

5. Remove from the flame and keep aside to cool.

6. Divide the filling into 8 equal portions and keep aside.

How to proceed

1. Roll out a portion of the dough into a circle of 4” diameter.

2. Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.

3. Roll out again into a circle of 6” diameter, using little whole wheat flour.

4. Repeat the same to make 7 more parathas.

5. Heat a tava and cook each paratha, using little ghee, till golden brown spots appear on both the sides.

6. Serve hot.

Dabeli

Ingredients

•  500 gm Potatoes
• 100 gm Roasted ground nuts
• 100 gm Pomegranate seeds
• 150 gm Nylon sev
• 4 tbsp Ghee or Butter
• 1 tbsp Garlic chutney
• 2 tbsp Coriander chutney
•  2 medium size Onions (finely chopped)
• 1 tsp Cumin-coriander powder
• 10 Dabeli bun
• Water according to requirement
  

For seasoning

• 1 tbsp Oil
•  1 tsp Fennel seeds
•   2 tsp Green chili paste
•   ½ tsp Turmeric powder
•  2 tsp Red chili powder
•   2 tsp Powder sugar
•  3 tsp Lemon juice
•   1 tsp Garam masala
•   1 tbsp Coriander leaves (finely chopped)
•  Salt to taste

• Boil potatoes for 4-5 vessels in cooker.
• After it is cooled, peel and mass properly.
• Roast groundnuts and remove skin.
• Heat 1tea spoon oil and roast groundnuts in it.
• Sprinkle salt and cumin coriander powder in it. Keep a side.
• Heat oil in a pan at slow flame.
• Add fennel seeds in it.
• Add potatoes, salt, sugar red chili powder, green chili paste, turmeric powder, garam masala, lemon juice in it.
• Mix it properly.
• Also add coriander leaves.
• Now add pomegranate seeds, ground nuts and mix it well.
• Cut bun from middle.
• Apply both chutney one-one sides.
• Stuff all masala in bun add onions and sev on masala in each bun.
• Heat ghee in a pan and roast all bun.
• So dabeli is ready to serve.
• Serve with sauce, green chutney.

Pani Puri

Ingredients: 

• 2 Green Chillies 
• 1/2 Cup Coriander Leaves 
• 3 Cup Mint Leaves 
• Cumin Seed Powder 
• 1 Tsp. Black Salt 
• 1/2 Tsp. Pepper Powder 
• 1 Tsp. Pani Puri Masala 
• Salt 
• Lemon Juice 
• Ice-Cold Water 
• 2 Chopped Boiled Potatoes 
• 1/2 Cup Soaked Moong 
• 1/2 Cup Soaked Boondi 
• Black Salt 
• Puffed Puri 
  

Recipe: 

• To make the tangy flavored water, chop 2 green chillies roughly and add 1/2 cup coriander leaves, 3 cups mint leaves, flavoring spices like 1/2 tsp. cumin seed powder, 1 tsp. black salt, 1/2 tsp. pepper powder, 1 tsp. pani puri masala, salt and lemon juice and grind it all into a smooth paste. 
• Remove the paste into a bowl and add 3 cups of ice-cold water to it. 
• Strain the water and keep it in the refrigerator to chill for atleast 2-3 hours. 
• Add 4-5 ice cubes to the tangy flavored water before serving.
• To make the filling, take 2 chopped boiled potatoes and add 1/2 cup soaked moong or boil the moong for 5-6 minutes, 1/2 cup soaked boondi and season it it black salt and cumin seed powder and mix them well.
• Take the puffed puri and make a hole in it in order to spoon the filling into it.
• Add little date & tamarind chutney (as per your liking) and the tangy water that we made into the puffed filled puri.
• Pani Puri is ready to eat.

Shahi Biryani

Ingredients:

• ½ kg Basmati Rice (semi-cooked)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 4-6 Green Chilli
• 8-10 Big Onions (sliced)
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• ½ A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)
• 2-4 pinch Saffron,pods Cardamom, Cinnamon
• 2-3 drops Saffron Color
• 1-2 pods Clove
• 2 cup Oil
• 2 tsp Ghee
• Salt to taste
  

Directions

• Smear ginger-garlic paste.
• Keep them aside, fry the sliced onions in a heated pan on low flame till light brown.
•  Let the onions cool down and crush them.
• Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the ginger garlic paste.
• Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
• Now spread a layer of semi-cooked rice in a heavy bottomed vessel.
• Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
• Spread a layer of fried mixture
  
  over this, and again spread the remaining semi-cooked rice. Now add the aromatic water in a circular motion over the rice layer. 
• Now tightly cover the vessel with a lid. Keep it on a low flame on tawa.

Chocolate coated fruity pops

Ingredients

• 250g strawberries
• 1 3/4 Greek-style yoghurt
• 1/3 Cup milk
• 2 Tablespoon honey.
  

Directions

• Place 250g strawberries, washed, hulled, chopped in a food processor and process until smooth. 
• Transfer to a large jug. Stir in 1 3/4 cups Greek-style yoghurt, 1/3 cup milk and 2 tablespoons honey. 
• Pour into 8 x 1/3 cup popsicle moulds. 
• Place a popsicle stick in each one and freeze for 3-4 hours or overnight or until set. 
• Remove from the moulds and drizzle the tops with chocolate ice magic and sprinkle with hundreds and thousands. 
• Serve immediately.

Red Lentils

Ingridients

• 2 Tbs. curry powder
• im2 Tbs. 2 cups diced red kuri squash or sweet potato
• 1 medium onion, chopped (1½ cups)
• 2 large carrots, chopped (1 cup)
• 2 cups red lentils
• 1 cup plain low-fat or soy yogurt
• 4 cups low-sodium vegetable broth
• 4 cloves garlic, crushed
• 3 whole green cardamom pods
• 2 bay leaves
  

Reciepe

• Heat oil in large saucepan or Dutch oven over medium heat. 
• Add curry powder, and stir 30 seconds, or until fragrant. 
• Add squash, onion, and carrots, and sauté 1 minute.
•  Add lentils, and stir 30 seconds, or until coated with oil and curry powder. 
• Stir in yogurt, then broth. Add garlic, cardamom, and bay leaves. 
• Reduce heat to medium-low, and simmer 45 minutes. 
• Remove cardamom and bay leaves, and season with salt and pepper, if desired.

Rajasthani Chakki ki Sabji

Ingredients

• 2 Cups Atta
• 2 Tablespoon oil
• 1 Tablespoon Garam Masala
• 1 Onion
• 1 Teaspoon Garlic
• 2 Tablespoon Curd
• 1 Teaspoon Red Chilli Powder
• 1/4 Teaspoon Turmeric Powder
• 4 Teaspoon dhaniya powder
  

Directions

•  Take atta in a bowl and make a loose dough by adding water as needed. Keep it aside for 1/2 hour. Knead dough 3-4 times so that it becomes loose and fluffy. 
•  Transfer the dough into a fine sieve. Place the sieve under running water and start stretching the dough with your hands until all the dough looks stretched. spread out the stretched dough on a plate or cutting board. Cut into pieces and deep fry it to make the chakki.
•  . Heat oil in a pan,add garam masala and cook for a few seconds. Add onion and garlic and cook for another minute. Add curd and dry masala to it the pan and mix. 
•  Cook till the oil separates, then add one cup of water. Once it comes to a boil, add the fried chakki pieces to it. Enjoy a unique delicacy.