Moong Dhal and Buckwheat Kichdi

Ingredients:

Buckwheat 1 cup
Moongdhal 1/2 cup
Pepper 1 tsp
Cloves 2
Jeera 1 tsp
Turmeric Powder 1/2 tsp
Asfoetida powder 1/2 tsp
Olive oil 1 tblsp
Coriander leaves few
salt to taste

Method:

Wash moongdal and buckwheat together in water.
Drain and keep it aside for ten minutes.
Pressure cook the same.Allow three whistles.
Heat oil in a kadai.
Add pepper,cloves and jeera.
Saute well.
Add cooked moongdhal,buckwheat with salt,turmeric powder and asafoetida powder.
Mix well and add little water.
Allow to boil for sometime.
Garnish with coriander leaves.

Crispy Oakra

Ingredients:

Oakra (Ladies finger) 10
Bengal gram flour 2 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Cumin powder 1/2 tsp
Coriander powder 1/2 tsp
Lemon juice 1 tsp
Oil and salt as required

Method:

Wash and dry Oakra completely.
Cut it into equal pieces.
Take a big plate and place the oakra pieces.
Sprinkle turmeric powder,red chilli powder,cumin powder,coriander powder,
lemon juice and salt.
Mix it well and let it marinate for ten minutes.
Now add bengal gram flour and mix well.
Take a frying pan.Add enough oil.
Add oakra pieces and deep fry it.

Fruity Muffins

Ingredients:

Maida 1 cup
Oats Bran 1 cup
Butter 1/2 cup
Pine apple squash 1 cup
Soda bi-carbonate 1/2 tsp
Sugar 1/2 cup
Condensed milk 1/2 cup
Raisins 1/4 cup
Cream 1/4 cup

Method:

Sieve maida flour with soda bi-carbonate.Keep aside.
Melt the butter.
Add Oats bran,sugar and pineapple squash and stir well till smooth.
Add condensed milk,raisins,cream and flour.
Mix well.
Coat muffin cups with non stick cooking spray and fill 3/4 full with the batter.
Bake in a pre-heated oven at 180 degree C for 20 minutes.
Cool slightly and serve.

Sarson Ka Saag (Mustard leaves Saag)

Sarson Ka Saag is a Punjabi recipe.
It is prepared with Mustard leaves and served with Roti.

Ingredients:

Sarson (mustard leaves) 1 cup (chopped)
Spinach leaves 1 cup (chopped)
Garlic 3 flakes (finely chopped)
Ginger 2" piece (finely chopped)
Red chilli 2
Green chilli 2
Gram flour 1 tblsp
Butter 1 tblsp
Ghee 1 tblsp
Jaggery (powderred) 1 tblsp (optional)
salt as required
Method:
Boil Sarson (mustard leaves) and spinach leaves in one cup of water.
Drain excess water and grind it into a fine paste.Keep aside.
Heat ghee in a pan.
Add green chillies,garlic,ginger and broken red chillies.
Saute the spices.
Now add the ground paste and salt.Stir well.
Make paste of the gram flour with little water and add the same to the above mixture.
Allow to boil for ten minutes.Add jaggery.
Top with butter.
Serve with roti or paratha.

Jeera Aloo

Ingredients:

Potato cubes 2 cups
Onion 1 sliced
Green chillies 2 (slit lengthwise)
Cumin seeds 1 tblsp
Garam masala 1 tsp
Chilli powder 1 tsp
Chat masala 1 tsp
Coriander leaves few
Oil and salt as required

Method:

Boil,peel and cut potatoes in to small cubes.
Heat oil in a pan.
Add cumin seeds,green chillies and onion.
Fry for few minutes until brown.
Add cubed potatoes.
Mix gently and saute well.
Add garam masala,chilli powder,chat masala with salt.
Add little more oil.
Fry everything for few minutes.
Garnish with coriander leaves.