yumy haryali raita

Yum haryali raita
Ingredients
1)well beated curd=400 gm
2)very fine chopped palak=1serving spoon
3)mashed boil palakpaste=1 rice spoon
4)very fine chopped green onion=100gm
5)garlic and green mirch paste ½ tea spoon
6)salt to taste
FOR SPRINKLE
7)rosted jeera=1/2 tea spoon
8)black peper=1/2 tea spoon(roughly crushed)
method
mix all the ingredients in the curd mix it very well ,put in the serving bowl and sprinkle the rosted jeera and black pepper and garnish with coriander leaves. Serve cold .

healthy and low cal pizza

Ingredients for the base

1)whole wheat atta=1 cup(medium)
2)grinded rosted channa atta=2 tea spoon
3)curd ½ cup
4)milk=i1/2 cup
5)oilive oil=1 rice spoon
6)eno sache=1
7)garlic paste=1teaspoon
8)pinch of salt
9)water if needed
method
in a bowl put all the ingredients and mix very well(it should be like cake batter)
then put in the round container (which can be use in the microw)
cook it for five minutes in the microw
when it become cool take it out and put in the baking dish and keep a side
ingredients for topping
1)chopped onions=2 serving spoon
2)chopped tomattoes=3 serving spoon
3)hunny=2 tea spoon
4)2 small size capsicum cut in round shape
5) 2onion cut in to round
6)2 small size tomato cut in to round shape
7)olive oil=1 rice spoon
8 )salt to taste
9)deghi mirch to taste
method
put oil in the pan ,then add onion when its little brown add tomatoes stir it and cover for 3 minutes when its soft switch off the gas add the salt
put it on the pizaa and spread the masala and hunny
then decorate with capsicums,tomato and onion
sprinkle the grated paneer and grill the pizaa till brown
note=serve hot

yum mushrooms pickle

Mushroom pickle
Ingredients
1)mash rooms chopped=1kg
2)gingerpaste=2 rice spoon
3)garlic paste=2 rice spoon
4)tamarind pulp=1 rice spoon
5)vinager=1 medium cup
6)jaggery=100gm
7)salt to taste
8)red chilly to taste
9)long 5 in nos(grinded)
10)=cinnamon grinded=1rice spoon
11)black cardamom 5 in nos (grinded)
12)mustard oil=100gm
Method
1)Wash the mashrooms and put salt on it keep in the strainer for 1 hour
2)drain the water and dry under fan for 10 minutes
3)put oil in the kadhai and keep on the gas ,when its hot put mashrooms stir it properly
4)add all the ingredients and stir it on the full flame,when oil separatts itself switch off the gas
now the very yum pickle is ready to eat ,when its cold put in the container

missai onion punjabi paranthas

Missai onion punjabi parathas
INGREDIENTS
1) black channa flour=1cup
2) 2)wheat flour=1cup
3) grlic paste=1rice spoon
4) fine chopped onion=1cup
5) very fine chopped green mirch to taste
6) very fine chopped ginger=1 tea spoon
7) salt to taste
8) milk for knead the flour
9) FOR ROAST=oil
METHOD
MIX ALL THE INGREDIENTS and knead the flour with milk,and make paranthas any shape u like and then roast with oil till light brown.
Serve with white butter ,curd,mango pckle and Punjabi lassi
NOTE= for health cosious CAN ENJOY toHAVE DRY PARANTHAS with skimmed curd ALSO.

Mix veg paranthe
Ingredients
1)boil peas=1serving spoon
2)boil potato=1 serving spoon(mashed)
3)grated cauliflower=1 serving spoon
4)grated carrot=1 serving spoon
5)grated cabbage=1serving spoon
6)grated ginger=1 tea spoon
7)garlic paste=1 tea spoon(if u like)
8)very fine chopped onion=1 rice spoon
9) salt to taste
10)mirch to taste
11)dry mango powder=2 tea spoon
12)chopped coriander=1 serving spoon
13)chopped pudina=1 serving spoon
14)very fine chopped green mirch=1 tea spoon
15)oil
16)wheat flour=2 cup
17)ajwain=1 tea spoon
1METHOD
1)squeeze the carrot,cabbage and cauliflower
2)knead the flour with mashed potato,pudina , ajwain , littlebit salt and water
3)mix all the ingredients
4)make 8 to 10 equel balls
5)flatten the ball devide in to 4 parts (with knife)
6)fill the first part with mixture,then keep another part on itagain fill and cover with other,do all in the same way
7)then roast the paranthas with oil till brown
serve with butter,cream, curd and pickle
NOTE= u can makeTHESE PARANTHA tandoori
health consious do not use oil and enjoy with skimmed curd

delcious petha(pumpkin)

Delcious petha(pumpkin) vegitable
INGREDIENTS
1)PETHA =1 kg(cut into pieces)
2)chopped onion=1cup
3)jeera(cumin seeds)=1 tea spoon
4)sarso seeds(musterd seeds)=1 tea spoon
5)salt to taste
6)deghi lal mirch to taste
7)sugar=1 tea spoon
8)dry mango powder=1 spoon
9)tomato pury=1 serving spoon
10)oil=1rice spoon
11)turmeric(haldi)
12)dry methi
method
put oil in a pan and keep on the gas then add, jeera ,sarson and then add onion ,when its brown add tomato pury ,petha ,mirch ,haldi,sugar and dry mango powder stir properly (it should be on the high flame)when u see there is no or less water in the petha ,slow the gas and add salt and cover it, when its gets cooked stir it very well and serve in the serving bowl,put dry methyl and serve with poori,parantha and chapati

delicious nutricious dalia kebab

1)cooked dalia=1cup 2)boild potato=1 medium size (mashed) 3)boiled peas=1 rice spoon (mashed) 4)grated carrot =1 serving spoon 5)grated cabbage=1 rice spon 6)very fine chpped onion=1rice spoo 7)capcicum very fine chopped=1 rice spoon 8)garlic paste=1tea spoon 9)ginger very fine chopped=1 spoon 10)corn flakes grinded=as much as required 11)oil=3 to 5 tea spoon 12)corinder fine chopped=1 serving spoon 130dry roughly grided=1 rice spon 14)sal to taste 15)reen mirch fine chopped to taste
COOKING DIRECTIONS: mix all the ingrdients except corn flakes(grinded) very well and make the shape as u like, then roll it in grinded corn flakes shallo fry in thenonstic pan on the simmer gas, when its brown from both side its readyto serve. serve hot with green chutney
SUBSTITUTES: u ca use bread crumb also
COOKING TIPS: u can bake or deep fry also.
COMMENTS: its very healthy low cal (if u bake) and very yumy to taste