|DAL BHARAY PARATHA||196||5.37||11.3|
|MINT CURD CHUTNEY||38.1||2||2.09|
DAL BHARAY PARATHA
- Boiled Gram Lentils 30G
- Knorr Chicken Cube 1Cube (10gm)
- Cumin 1Tbsp.
- Whole coriander (crushed) 1Tbsp.
- Onion (Finely chopped) 1 Medium sized
- Spring onion (Finely chopped) 2-3
- Coriander and green chilies as required for garnishing
- Cooking oil 2Tbsp.
- Red chili powder 1 ½ Tsp.
- Blue band spread
- Ginger paste 1Tsp.
- Garlic paste 1Tsp.
- Flour ½ Kg
- Ghee for frying
- Salt 1Tsp.
- Heat cooking oil
- Fry cumin and crushed coriander for 30 seconds
- Add chopped onion, garlic, ginger paste, boiled gram lentil, red chili powder and Knorr cube and mix well
- Remove from stove and set to cool
- Garnish with coriander and green chilies
- Mix the flour and make small balls
- Add the mix of gram lentils
- Use rolling pin to flatten the flour and gram lentil ball
- Fry in Ghee and serve
MINT CURD CHUTNEY
- Mint leaves 5g
- Coriander leaves 5g
- Thick curd / Unflavored yogurt - 50 grams
- Garlic cloves – 1/2
- Green chilli - 1
- Chat masala - 1/2 teaspoon (Optional; you can use cumin powder instead)
- Lemon - 2 teaspoons (reduce if your curd is already sour enough)
- Salt - As per taste
- Wash coriander leaves and mint leaves in water and drain the water well. (see that there is no soil or dirt sticking to the leaves)
- Add all the ingredients into a blender and blend well until it turns out to be a smooth paste.
- Transfer to a clean bowl, sprinkle some chat masala optionally and serve with your tikka or tandoori!!
- Rice soaked 1tbsp
- Milk 250ml
- Saffron (kesar) a pinch
- Sugar 100g
- Green cardamom powder 1/2 teaspoon
- Pistachios blanched, peeled and sliced 5g
- Drain and grind the rice to a coarse paste. Bring milk to a boil. Add rice paste dissolved in a little water or cold milk.
- Cook till rice is completely cooked, stirring constantly. Add saffron and mix well.
- Add sugar and cardamom powder and cook till sugar is completely dissolved. Pour into earthenware or china bowls and garnish with pistachios.
- Chill in a refrigerator for an hour before serving.
- 10pcs unsalted raw Pistachio (Pista)
- 250ml Milk (Doodh)
- few Saffron (Kesar) threads
- 10g Sugar (Cheeni) or as desired
- Cut 4 pistachios into silvers and set aside.
- Place the remaining in a blender, cover, and pulse several time to coarsely grind.
- Add 1/2 cup milk and blend until smooth.
- Scrape down the sides of the jar with a spatula to free the nuts.
- Slowly add 1 cup milk and blend for 1/2 minute.
- Place the nut milk, remaining milk and saffron in a heavy- bottom pan over high heat.
- Stirring constantly, bring to full boil.
- Froth the milk two more times, then remove it from the flame and stir in a sweetener until dissolved.
- Place the strainer over the blender and pour in the milk.
- Partially cover and blend, starting at the low speed and increasing it to high, until the milk is frothing.
- Pour into cups, sprinkle with pistachio silvers, and serve immediately.
|MINI CHICKEN BURGERS||409||31.2||16.5|
|MIXED FRUIT ENERGILE DRINK||92||0||0|
- ½ cup besan/gram flour
- 1 tbsp rice flour
- 1 to 1.5 cup spinach or palak, finely chopped
- ½ medium size onion, chopped
- 1 tsp chopped ginger, chopped
- ½ medium carrot(grated)
- 1 green chili, chopped
- 1 tsp fennel seed powder (saunf powder)
- ¼ to ½ tsp red chili powder
- 1 tsp coriander powder/dhania powder
- 1 tsp cumin powder/jeera powder
- Knorr chicken cube-1
- a pinch of asafoetida/hing
- ½ cup to 1 cup water - see notes below
- salt to taste
- oil for deep frying
- Mix everything to a semi thick batter.
- The batter should not be thin.
- Almost like idli batter.
- Take spoonfuls and fry the pakora in hot oil till they are golden brown in colour.
- Serve palakpakora hot with chutney, tomato sauce and bread slices.
ONION RINGS WITH CUBE
- 1 large Onion thickly sliced
- ½ cup Refined flour (maida)
- Salt to taste
- Knorr chicken cube-1
- White pepper powder 1/2 teaspoon
- Baking powder 1/2 teaspoon
- Oil for deep frying
- Separate the onion roundels into rings and keep the centre part aside. Use only the outer big rings.
- Sieve together refined flour, cornstarch, salt, white pepper powder and baking powder. Add sufficient water to make a thick batter.
- Whip this batter with whisk or hand continuously for a long time - say five to ten minutes. Heat sufficient oil in a kadai.
- Dip onion rings in the batter and deep fry till crisp. Remove and drain on an absorbent paper. Serve hot.
MINI CHICKEN BURGERS
- 10 (300g) par-baked mini panini bread rolls
- 2 (200g each) chicken breast fillets, trimmed, chopped
- 2 garlic cloves, chopped
- 2cm piece fresh ginger, peeled, finely chopped
- 1 1/2 teaspoons mild curry powder
- 2 green onions, roughly chopped
- 1/4 cup fresh coriander leaves
- 1 tablespoon peanut oil
- 50g bby Asian salad leaves
- Bake rolls following packet directions. Cool. Cut in half crossways.
- Meanwhile, process chicken, garlic, ginger, curry powder, onion and coriander until combined. Using 1 heaped tablespoon mixture at a time, form into 10 patties. Flatten slightly.
- Heat oil in a large frying pan over medium-high heat. Cook patties for 3 to 4 minutes each side or until browned and cooked through.
- Meanwhile, make Lime mayo Combine mayonnaise, lime rind and lime juice in a bowl. Spread roll bases with one-third of the lime mayo. Top with salad leaves and patties. Top with remaining mayo and roll tops. Serve.
- 2 slices bread
- For the rabadi
- ½ cup milk
- 10 g khoa
- 1/4 tsp cardamom (elaichi) powder
- a pinch of nutmeg (jaiphal) powder
- For the garnish
- 1 tsp slivered almonds (badam)
- 1 to 2 edible silver leaf (vark)
- Toast the bread slices.
- Combine the milk &khoa in a thick bottomed saucepan & simmer till its thick.
- Place the toast pieces in a deep serving dish.
- Pour the warm rabadi over the top ensuring that the toast pieces are covered with the rabadi.
- Refrigerate till it is chilled.
- Serve garnished with the silver varak and almonds.