Malai Pyaz

Malai Pyaz

Ingredients:

2 Big onions thickly sliced
Oil:1 tbsp
 Hing one pinch
Cumin Seeds:1/2 tsp
Fennel seeds:1/4 tsp
Methi Seeds:3-4
Kasuri Methi Powder:1/2 tsp
Turmeric powder:1/4 tsp
Red Chili Powder:1/2 tsp
Coriander Powder: 1/2 tsp
Cumin Powder: 1/2 tsp
Fresh Milk cream:1/2 cup
Salt to Taste

Method:

* Heat oil in a pan, Add cumin seeds in hot oil let them crackle. Add asafetida and saute for 2 to 3 seconds.Add methi seeds,fennel seeds and crushed kasuri methi.
*Add Onions to it..mix well.
*Add turmeric powder, coriander powder,cumin powder. Cook for one more minute.
*Do not overcook the onions as we need little crunch to recipe.
*Once onion cooked add fresh milk cream or malai and salt.
*Mix well to combine all ingredients Cover the pan and cook for 3 to 4 minutes on low heat.
*Your Malai Pyaz is ready to eat,serve hot with roti or paratha.

Jeera Rice

Jeera Rice

Ingredients:

1 cup basmati rice washed and soaked for 15 mins
1 1/2 tsp jeera
2 cardamom
2-3 cloves
1 inch cinnamon stick
1 bayleaf
1 star anise
1 tsp sugar
1 sliced onion
1 tbsp ghee
2 cup water
salt as per taste

Method:

*Heat ghee in a cooker.On a medium flame add cloves,cardamom,cinnamon,bay leaf,star anise and cumin seeds..let them roast well.
*Add onions and sugar mix well..let them cook until onion become golden brown.
*Add rice and mix well..now add salt and water into it.
*Cover the presser cooker with lid..cook on high heat for two whistle.when presser goes off open the lid.
*your jeera rice is ready to serve.

Atte Ka Halwa

Atte ka Halwa

Ingredients

Wheat flour: 1 cup
Ghee: 3/4 cup
Sugar: 1 cup
Water:3 cup
cardamom:4-5 crushed
almond:10-12 chopped

Method

*In a heavy bottom pan add ghee,once ghee melted add wheat flour..on low to medium heat keep stirring and roast the flour,until it turns light brown.

*Boil the water and sugar in a pan.mix well so sugar fully dissolved in water..turn off heat.
*Slowly add sugar syrup in pan..keep stirring make sure no lumps. keep stri until it become thick and comes in halwa shape and ghee comes in the sides..
*Garnish with cardamom and almonds.

Rajasthani lahsun(Garlic) Chutney

Lahsun Ki Chutney

Ingredients:

Garlic cloves:15
Whole Dry red chili soaked :12
Cumin seeds:1/4 tsp
Lemon juice:2 tbsp
salt as per taste
water as need to make fine paste
Oil:2 tbsp
Mustard seeds: 1/4 tsp

Method:

*Soak red chilies for an hour, remove all seeds.

*In a blender grind garlic,red chili,cumin seeds,lemon juice and salt into a fine paste.
*In a pan heat oil, add mustard seeds allow them to splutter..add garlic paste into it.
* Cook it until oil separate.
*Garlic chutney is ready.

Raw mango (Kairi) Ki Sabji

Kairi Ki Sabji

Slightly tangy and sweet curry

Ingredients:

Raw mango peeled and cut in cubes:2 cups
Oil : 2 tsp
cumin Seeds:1/4 tsp
Mustard Seeds: 1/4 tsp
kalonji: 1/4 tsp
fennel seeds: 1/4 tsp
Methi seeds:8-10
Hing: 1/4 tsp
Red chili powder: 1tsp
Sauf powder: 1 1/2 tsp
Turmeric powder-1/4 tsp 
Jaggery,grated: 1 cup
Salt as per taste
Water as required to make thik greavy.

Method:

*Heat oil in a pan add cumin,mustard,sauf,kalonji and methi seeds and hing, allow them to splutter.
*Add chopped mango and mix well..let it cook for 2 mins

.
*Now add all dry spices,mix well add water,allow them to cook until mango become soft.
*At this stage add jaggery mix well and cook until gravy become thick.

*kairi ki sabji ki ready.

Mawa Gujiya

Mawa Gujiya

Ingredients:

For Dough:
Maida: 2 cup
Ghee: 1/4 cup
Water for kneading dough

For Stuffing:
Mawa: 1 cup
Dry grated coconut: 1/2 cup
kishmish :1 tbsp
cashew: 8-10 chopped
Almond:10 chopped
Cardamom: 4-5 powdered
Sugar:1/2 cup

Method:

*Mix ghee in flour and mix well. Put little water in maida and knead the hard dough. knead well and covered for atleast 20 minutes.

*Heat the pan and add mawa to it,roast it till it become brown on low to medium flame. After roasting take it out in a bowl and let it cool down.
*Add sugar, dry coconut and nuts into it. mix well.

*After 20 mins knead dough well and break 10-12 small ball size.
*Pick up one dough ball and roll it thin size circle.keep the top of the mold and put 1 tsp filling,put a little water on edge of the pan and close the mold and little press and remove the cutting.
*Open the mold and remove the gujiya and put gujiya in a plate and cover it with wet muslin cloth.

*To fry gujiya in kadhai heat oil..on low to medium flame fry gujiya until it become golden brown in color.

*Gujiya is ready.

Idli Fry

Idly Fry

Ingredients:

Idli-8-10 cut in cubes

Onion Sliced-1 medium size
Tomato-2 chopped
Capsicum-1 small sliced
Oil-1 1/2 tbsp
Mustard seeds-1/2 tsp
Curry Leaves-4-5
Turmeric Powder-1/4 tsp
Chili Powder-1/2 tsp
Chat Masala-1/2 tsp
Salt As per taste
Lemon Juice-1 tbsp
Coriander Leaves for garnishing

Method:

*Heat oil in a pan..add mustard seeds once the splutter add curry leaves.
*Chopped Onions..cook them slightly,add tomato,capsicum,saute them well.
*Add all dry spices,mix well and lemon juice.
*Add chopped idlis, mix well and garnish with chopped coriander leaves.