Pineapple Kesari Rice



1 cup rice soaked in water for 30 minutes
1 cup sweetened pineapple chunks
1 tbsp fried cashew nuts
1 tbsp raisins
½ tsp salt
1 tbsp sugar
Pinch of kesari soaked in hot milk
1 tbsp ghee
1/2 tsp cumin seeds (optional)

Method to cook:
Heat ghee in a kadai. Add cumin seeds. Add soaked and drained rice and mix till rice is coated well.
Add milk soaked in milk, sugar, salt and 2 cups of water. Cover and cook till rice is fluffy and water is absorbed.
Add pineapple chunks, cashew nuts and raisins.
Pineapple Kesari rice is ready.

Fusilli Pasta cooked with Mushroom and Broccoli in White Sauce




Ingredients:
2 cups cooked fusilli pasta cooked as per instructions.
1 cup chopped button mushrooms
1/2 cup chopped broccoli boiled in water for 5 minutes
1/4th cup corn boiled in water for 5 minutes
1 cup milk
1tbsp flour
2 tbsp butter
1 whole garlic crushed
salt to taste
freshly crushed black pepper
1 tsp parsley
1 tsp rosemary
1 tsp red chili flakes
1 tsp oregano
1/2 cup grated cheese

Method to cook:
Heat 1 tbsp butter in a pan. Add flour and mix well.
Cook for 2 minutes and then slowly add milk to it mixing well. Make sure no lumps are formed. Keep it aside.
Heat 1 tbsp butter in a separate pan . Add chopped garlic and allow it to brown.
Add mushrooms and cook till it turns brown.
Add cooked broccoli and corn. Add cooked pasta.
Add chili flakes, oregano, parsley, rosemary, salt , pepper and mix well.
Pour white sauce at the end and mix well.
Add grated cheese and allow it to melt.

Serve Hot Pasta.

Chili and Coconut Okra


Ingredients:
3 cups Okra cut diagonally
2 tbsp grated coconut
2 tsp sarson ka tel
1 tsp cumin seeds
1 tsp ginger garlic paste
Salt to taste

To roast and grind:
1 tbsp coriander seeds
1 tsp mustard seeds
1 tsp urad daal
3 dry chillies

Method to cook:
Heat oil in a pan on high till smoke comes out. Reduce flame and add cumin seeds. Add ginger garlic paste.
Add okra, mix well and cook for 5-6 minutes on high flame stirring frequently or till done.
Add the dry spice powder which is roasted and ground, grated coconut and salt.
Mix well and cook for another 4-5 minutes. Serve Hot with Rotis/Rice & Daal.

Green Beans with Lentils


Ingredients :
2 cups beans cut into ½ inch long
1 big onion chopped
1 tsp ginger garlic paste
1 tsp cumin seeds
1 tsp mustard seeds
1/4th cup moong daal soaked in water for half an hour
2 tsp oil
2 tbsp grated coconut
1 small green chili chopped

Method to cook:
Heat oil in a pan. Add mustard seeds, cumin seeds, chopped green chillies.
Add ginger garlic paste and cook for 1 minutes.
Add beans, soaked lentils , cover and cook for 8-10 minutes.
Add salt, grated coconut and cook covered for another 4-5 minutes.
Ready to serve

Vegetable Jaipuri




Ingredients :
1 big carrot cut into medium size pieces
1 cup beans cut into 1 inch long
1 cup chopped cabbage
½ cup green peas
½ cup chopped sweetened pineapple
½ cup chopped musk melon/papaya
1/4th cup black grapes cut into half
Raisins & Cashew Nuts (optional)
1/2 cup paneer cut into long pieces
1 tbsp ghee
1 tsp cumin seeds
1/4th cup cream
1 tsp garam masala
Salt to taste
1 green chili chopped
½ inch ginger crushed
Pinch of hing


Method to cook:
Boil Vegetables till they are half done (Don’t cook fruits)
Heat ghee in a pan. Add cumin seeds.
Add hing, green chillies and crushed ginger.
Add the boiled and cooked vegetables, paneer. Add salt and garam masala. Cover and cook for 6-7 minutes.
Open the lid, add cream, fruits and cook for a minute more.
Switch off the flame.
Server hot with chappati

Aata (Wheat Flour) Ladoo



Ingredients
Wheat flour: 1 cup
Grated Jaggery : 1 cup
Poppy seeds: 2 tsp
Ghee: 1/2 cup + 1 tbsp
Cardomom: 2
Almonds sliced: 3 tbsp
Raisins: 2 tbsp

Fry the nuts in 1 tablespoon of ghee and keep it aside.
Heat 1 tablespoon of ghee and roast the wheat flour and poppy seeds until the raw smell goes off.
While it is still hot, add grated jaggery and cardomom powder and mix well.
Add hot ghee little by little and mix well
Add the fried nuts as well
Shape the mixture into ladoos.

Musk Mellon Shake



Ingredients for 3 glass :
2 cups of medium size musk  mellon
2 tbsp sugar
2 glass of milk
Whisk in a blender for 20-30 seconds
Serve Immediately.

Stuffed Potato




Ingredients: 
4 large potatoes
1 big onion chopped
 1 green chili chopped
1 tsp garam masala powder
1 tsp cumin seeds
1 cup mashed paneer
Salt to taste
1 small tomato chopped
1 tsp ginger garlic paste

Method to cook :
Boil Potatoes till 2 whistles.
Peel the boiled potatoes and cut into 2 parts.
Scoop out a big portion from each half to give it a cup like shape.
Chop the scooped out portion.
Heat oil in a pan . Add cumin seeds. Add green chilies, ginger garlic paste and chopped onions. Add onions and cook  till done.
Add chopped boiled potatoes and mashed paneer. Mix well and cook till water is absorbed.
Add garam masala powder and salt to taste.
Allow the mixture to cool. Stuff each scooped potatoes with paneer-potato mixture.
Bake the potatoes in a greased tray for 20 minutes in a pre-heated oven at 180 degree centigrade.

Chicken Laacha



Ingredients :

500 grams chicken curry cut pieces
1 big onion chopped
1 big green capsicum chopped
1 tbsp ginger garlic paste
2 tbsp oil
1 tsp cumin seeds
1 tsp kasuri methi

To marinate chicken :
1 cup curd
½ cup tomato puree/ tomato ketchup
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste
1 tsp garam masala powder
1 tsp coriander powder

To Prepare:
Marinate chicken and keep aside for an hour or two.
Heat oil in a wok. Add cumin seeds.
Add ginger garlic paste and chopped onions. Cook till onion turns brown.
Add capsicum and cook for 10 minutes on low flame.
Add kasuri methi.
Add marinated chicken. Cover and cook for 20 minutes on medium flame.
Lacha Chicken is ready to be served with Roti/ Naan.