Carrot Spinach Rice

Serving - 2

Ingredients:
Basmathi/Sonamasoori rice - 1 cup
Carrot - 1
Chopped spinach - 1cup
Garlic - 4 pods
Cashew nut - 2tbs
Crushed red chili - 1/2tsp
Pepper powder - 1/4 tsp
Salt
Turmeric powder - 1 pinch
Daniya power - 1/4tsp
Butter - 1/2tbs

Seasoning:
Mustered seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs
Urad dal - 1tsp

Method:
Soak rice for half hour then pressure cook adding 2 cup water and butter. let it cool.

Prepare seasoning, once muster seed starts sputtering add urad dal, Cashew nut when they both slight brown add chili flakes, pepper powder, grated carrot, chopped spinach, turmeric, daniya powder on high flame, fry for few min. Finally add cooked Rice and mix well
Garnish with chopped coriander and serve hot.

Quinoa upma

Quinoa is also known as miracle grain Nutritional data about Quinoa

Serving - 4

Ingredients:

Quinoa - 2 cup
Onion - 1 small
Chopped Green beans - 1/4 cup
Chopped Carrot - 1/4 cup
Green peas - 4tbs
Green chillies - 4
Oil - 1tsp
Salt - according to taste
Chopped coriander - 2tbs
Grated coconut - 2tbs

Seasoning:

Mustered seeds - 1 tsp
Jerra - 1tsp
Urad Dal - 1tsp
Chana Dal - 1tsp
curry leaves - 6
Oil - 2tbs

Method:

Pressure cook Quinoa with 2.5 cup water by one whistle. let it cook for few min. Open the lid and splutter Quinoa with fork.
Prepare seasoning in a pan when mustered seed stops spluttering add chopped onion and green chilies, when onion becomes soft add Green beans, carrot, peas fry it until vegetables becomes soft now add cooked quinoa and Salt, cook it on low flame for 5 to 8 min.
Garnish with coriander and coconut and serve hot with Peanut chutney.

Peanut curd chutney:

Green chilies - 3
Roasted Peanut - 1/2 cup
Curd - 1/2cup
Salt

Method:
Add all the above ingredients and make chutney. (do not add water)

Oatmeal upma

Serving - 2

Ingredients:
Oatmeal - 2 cup
Onion - 1 small
Chopped Green beans - 1/4 cup
Chopped Carrot - 1/4 cup
Green peas - 4tbs
Tomato - 1 small
Green chillies - 4
Oil - 1tsp
Salt - according to taste
Chopped coriander - 2tbs
Grated coconut - 2tbs

Seasoning:
Mustered seeds - 1 tsp
Jerra -
Urad Dal - 1tsp
Chana Dal - 1tsp
curry leaves - 6
Oil - 2tbs

Method:
In a pan roast Oatmeal with 1sp of oil until it becomes light brown.
Prepare seasoning in a pan when mustered seed stops spluttering add chopped onion and green chilies, when onion becomes soft add Green beans, carrot, peas fry it for few min then add 2.5 cup water. when water starts boiling add roasted oatmeal, tomato and Salt, cook it on low flame for 8 to 10 min.
Garnish with coriander and coconut and serve hot.

Basundhi

Ingredients :
Milk - 1 liter
MTR Badam powder / Badam Powder - 5tsp
Roasted Almond flakes - 4tbs

Method:
Keep boiling milk in a pan until it becomes 1/4 liter, then add Badam powder and boil it for few min. add Roasted Almond flakes.

Refrigerate for an hour and serve cold.

Rasmalai

Serves : 6

Ingredients:
Milk - 1 liter/ 1/4 gallon
citric acid - 1/4sp
All purpose fl/ Maida - 1 tsp
Sugar - 1 cup
Water - 3 cup

Ingredients for Basundhi:
Milk - 1 liter
MTR Badam powder / Badam Powder - 5tsp
Roasted Almond flakes - 4tbs


Method:
Bring milk to boil in a pan. Allow to cool. Skim off all the fat from the surface. Bring milk to boil again, gradually add citric acid, stirring constantly. when milk curdles, remove pan from the heat and leave covered for 15 min. Place cloth over a bowl. Pour curdled milk into cloth and strain. try to wash paneer few times with cool water to remove the citric acid taste.
Gather up above curds. Hang the cloth for 15 min. Squeeze it and place a weight of around 2kg on it for one hour.

Place paneer in a plate and knead with the heal of the hand for about 2 min. Add flour and continue kneading till the grain disappear and paneer becomes soft and creamy (approximately 5 min). Divide the mixture into 12 equal portions. Form each each into a balls. Roll each ball with slight pressure between palms till smooth and even

Put sugar and water into cooker. place cooker on high heat. Bring to a boil, stirring constantly till sugar is dissolved. Carefully place paneer balls one be one in syrup.

Close cooker. Bring to full pressure on high heat, after one whistle switch off the heat.

Allow it to cool naturally.

Preparing Basundhi:

Keep boiling milk in a pan until it becomes 1/4 liter, then add Badam powder and boil it for few min. add Roasted Almond flakes. Add slightly Squeezed Rasgulla balls to milk.

Refrigerate Rasmalai for an hour and serve Rasmalai cold.

Rasogolla

Serves : 6

Ingredients:
Milk - 1 litre/ 1/4 gallon
citric acid - 1/4sp
All purpose fl/ Maida - 1 tsp
Sugar - 1 cup
Water - 3 cup
Rose essence few drop (optional)

Method:
Bring milk to boil in a pan. Allow to cool. Skim off all the fat from the surface. Bring milk to boil again, gradually add citric acid, stirring constantly. when milk curdles, remove pan from the heat and leave covered for 15 min. Place cloth over a bowl. Pour curdled milk into cloth and strain. try to wash paneer few times with cool water to remove the citric acid taste.
Gather up above curds. Hang the cloth for 15 min. Squeeze it and place a weight of around 2kg on it for one hour.

Place paneer in a plate and knead with the heal of the hand for about 2 min. Add flour and continue kneading till the grain disappear and paneer becomes soft and creamy (approximately 5 min). Divide the mixture into 12 equal portions. Form each each into a balls. Roll each ball with slight pressure between palms till smooth and even

Put sugar and water into cooker. place cooker on high heat. Bring to a boil, stirring constantly till sugar is dissolved. Carefully place paneer balls one be one in syrup.

Close cooker. Bring to full pressure on high heat, after one whistle switch off the heat.

Allow it to cool naturally.

Add essence and serve hot or cold.

Sabudana Kichidi / Sabbakki Husli

Serving: 2

Ingredients:
Sabudana/ Sabbakki - 2 cup
Green chillies - 4
Roasted peanut powder - 2tbs
Red chili powder - 1/2tsp
Potato - 1 small

Seasoning:
Oil - 2tbs
Mustered seeds - 1 tsp
Jerra - 1/2tsp
curry leaves - 6

Method:
Wash and Soak Sabudana overnight or for 3 hours adding half a cup water. Chop potato into small pieces and slit green chilies.
Prepare seasoning in a nonstick pan mustered seeds, jeera and curry leaves to Oil, once the mustered seeds starts sputter add potato and green chilies, salt. when potato gets soft add soaked Sabudana and cook it by closing the lid in a medium flam for 10 min. keep checking in between. when Sabudana is cooked completely add peanut powder and chili powder.

Now its ready to serve

Sabudana kichidi can be served with Peanut curd chutney.

Peanut curd chutney:

Green chilies - 3
Roasted Peanut - 1/2 cup
Curd - 1/2cup
Salt

Method:
Add all the above ingredients and make chutney. (do not add water)