Poori Method:-Combine all the ingredients in a deep bowl and knead into a soft dough using add water.Divde the dough into equal portions.Roll a portion of the dough into a circle without using any flour for rolling.Heat the oil in a deep non-stick pan and deep-fry a few puris at a time on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.Poori is ready.
Boondi kadhi Method :-Mix curd and besan.add haldi and salt with 3cups of water.see that there are no lumpsHeat oil and add methiseeds,red chillies,saute for 3-4mins Then add the curds mixture,give it a boiland then simmer for 15minsLater add the red chilli powder,and boondi and simmer for another 4-5 minsServe hot.
Kaddu sabzi Method :-Peel, deseed and chop the pumpkin into 2 to 3 cm cubes. and boiled it .Keep aside.Heat the oil in a kadahi and add the red chillies and sauté till lightly coloured.Add the boiled pumpkin and saute on a high flame till it looks glossy.Add salt, turmeric, chilli powder and sugar, mix well and cook on a slow flame for 8 to 10 minutes.Add the lemon juice, mix well and cook for 2-3 minutes.Serve hot garnished with coriander.
Aloo tamater sabzi Method :-Heat the oil in a kadhai and deep fry the potatoes till they turn golden brown from all the sides. Drain on an absorbent paper and keep aside.Heat the oil in a broad pan, add the red dry chillies, tomatoes and the mix well and cook till the oil forms a separate layer on top.Add the fried boiled potatoes, salt, lemon juice and little water, mix well and simmer for 5-7 minutes.Serve hot garnished with coriander.aloo tamater ki sabzi is ready.
Vermicelli semiyan Method:-Heat ½ tbsp of ghee in a broad non-stick pan, add the vermicelli and sauté on a slow flame for 2 minutes or till it turns light brown in colour. Keep aside.Combine the milk and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.Add the sugar, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.Add the roasted vermicelli, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.Heat 1½ tbsp of ghee in a small non-stick pan, add the cashewnuts and sauté on a medium flame for 1 minute.Add the raisins and sauté on a medium flame for a few seconds.Pour this over the semiyan along with the cardamom powder and mix well.vermicelli semiyan is ready.
Banana raita Method :-Combine all the ingredients together in a deep bowl and mix well.Serve immediately.
serve immediately.
Gulabjamun Method :-For the sugar syrupCombine the sugar and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency.How to proceed:-Combine all the ingredients in a deep bowl and knead well into a very smooth dough.Divide this mixture into equal portions and roll each into round balls ensuring there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying. Keep aside.Heat the ghee in a deep non-stick kadhai and deep-fry, 10 gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides.Drain well and immediately immerse in the warm sugar syrupSoak the gulab jamuns in the sugar syrup for at least 1 hour.Gulabjamun is ready.
Rice Method:- Boil 6 cups of water in a deep pan, add the soaked and drained rice, salt and oil, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is 95% cooked.Drain, transfer to a plate and allow it to cool for 2 to 3 hours.rice is ready.
Buttermilk Method :-Combine the curds, cumin seeds powder, salt in a deep bowl and mix well.Serve chilled garnished with coriander.buttermilk is ready.
Coriander chutney Method:-Add all the ingredients, add a little water at a time and grind into a coarse paste.Coriander chutney is ready.
Tomato chutney method:-Wash tomatoes thoroughly and dry them until the water is dry. Remove its stem and cut it into large pieces. Grind the grated tomatoes into a mixer jar and grind them fine.Put Kadhai on gas. Put 1 table spoon oil in kadhai and let the oil warm. After heating the oil, add ¼ teaspoon cumin seeds to it and fry it. After this, add turmeric powder and fry it lightly.Add tomato paste, ½ teaspoon red chilli powder, ½ teaspoon plain salt and sugar in it. Mix all the ingredients well. Cook the chutney well with tomato and cook until the chutney is thick enough.tomato chutney is ready.
