Custard Apple Milk Shake

This smooth, delicate shake is a great way to cool off during the hot, hot days of late summer.High on calcium, niacin and iron, the custard apple contains approximately 25 seeds per fruit that are difficult to de-seed and are extremely high on calories.Those who want to add calories to there diet they can really enjoy it and those who do not want to add even that extra bit of calories can stay away.

Ingredients:
Pulp of three big custard apples
1 ½ glass milk
3tbsp Almonds, cashew and apricot
1 1/2 tbsp sugar

Method:
1.Grind the pulp, sugar and milk in the mixer
2.garnish with almonds, cashew and apricot
3.serve chilled

Vegetable biryani

Ingredients:

1 1/2 cup basmati Rice
1 ½ cup mixed vegetables
1 chopped onion medium
1 tea spoon ginger garlic paste
2 Tbsp cashew, poppy seeds paste
1/2 cup curd
2 Tbsp coriander leaves
1 tbsp mint leaves
¼ cup milk
2 1/2 Tbsp everest biryani masala
1 tbsp melted ghee
1 cup tomato puree

Method:
1.Par boil rice, cool it
2.Take 5 tbsp oil, fry chopped onions till turns golden
3.Add ginger garlic paste, tomato puree and cashew poppy seed paste
4.Add biryani masala and curd cook till oil separates
5.Now add boiled vegetables, coriander leaves and mint leaves
6.Add rice and toss well
7.Pour melted ghee and milk
8.Cook for 10-12 mins on slow flame covering the lid
9.Serve with raita

Gatte ki subzi

A special rajsthani diah which is being relished with bajra roti, lahsun ki chutney, and kersangri ki subzi. A must in every marwari marraige menu. The marraige food is always traditional which includes motichoor ke ladoo,dal baati churma,gatte ki subji,kersangri ki subzi, rice-dal,phulke…… A traditional Marwari food one can find in any rajasthani marraige.

Ingredients
1 cup Gramflour(Besan)
2 tsp Ajwain
1 ½ tsp Red chilly powder
2tbsp dhaniya powder
1/2 tsp turmeric powder
4 tbsp Oil
1tsp cumin seeds
3tbsp whipped curd
Salt to taste

Method:
1. Take besan,ajwain,red chilly powder, turmeric powder, 2tbsp oil and salt in a bowl and add little water to make a stiff dough.
2. Divide the gatta dough in to 8parts and make long thin gattas and keep aside.
3. Take 3 1/2 cups of water and bring it to boil, now add gattas in to the boiling water and let it cook for 15 mins
4.Once cooked drain the gattas from water and keep the water aside now cut the gattas in 1 inch piece and add dhaniya powder,pinch of salt into it.
5.Heat 2 tbsp oil in the pan and thn add cumin seeds and gattas. You can add gatta water as per the gravy u require
6.Now you can add curd and cook for 10-12 mins
7.Serve hot with phulkas

Chiku and Strawberry Milk Shake

Chiku and strawberry milkshake is a good kick start for those who dont like to have breakfast.

Ingredients:
1 cup chiku pieces
1 cup strawberry pieces
1 glass milk
1 tbsp honey

Method:

1.Blend all the ingredients together and serve chilled

Sangri ki subzi

Ingredients:
1 cup Sangri
3 tbsp oil
1 tbsp rai powder
½ tsp haldi powder
1 tbsp mirchi powder
1 tsp garam masala
1 tbsp dhania powder
2tsp sugar optional
A Pinch of Hing
Salt to taste

Method:
1.Soak sangri for 8-10 hrs
2.Wash it thoroughly and pressure cook it for 3 whistles
3.wash again after pressure cooking
4.Take the sangri in a bowl and add haldi powder, mirchi powder, dhania powder, salt, and rai powder.
5.Heat oil in the pan now add hing and sangri. Simmer for a while and add 2 tsp sugar and garam masala
6.You can keep this dish in fridge for a weeks time.

Math ke vade ki subzi

Math ke vade ki subzi is made with sour curd and leftover vadas. This is very tasty
as it is spicy a0nd sour. Mostly rajasthani recipes are found to be with lots of oil and spices. And with a very unusual taste. cumin seeds and hing are part of almost every dish.There is a proverb that “what likes the eyes that suits the tongue”

Ingredients:
2 cups math ki daal ke vade
1 cup sour dahi
2tsp dhania powder
1 ½ tsp lal mirchi powder
½ tsp haldi
Salt to taste
1 ½ tbsp oil

Method:
1.Take 2 ½ cups of water in a vessel and add dhania powder, lal mirchi powder, salt and haldi in to it.
2.Take oil in a pan and add jeera
3.Once jeera crackles add the masala water and let it boil
4.Than add whipped curd and vade.
5.Let it boil for 3-4 mins
6.Serve immediately

Math ki dal ke Vade

This dish is specially made in rajasthan…Math ki dal ke vade is usually in a snacks menu. chilke wali math ki dal is quite difficult to find in any groccery store. but you can find a normal math ki dal with out the chilkas in any groccery shop.This vadas can be had with curd, green chutney and sauce. If some vadas are left you can also make delicious sour subzi out of it…this is what my mother-in-law do…and it is yummyyy….firstly lets make some vadas and tha the recipe from the leftover…

Ingredients:
2 cups chilkewali Math ki dal
2 tbsp chopped coriander leaves
2 tbsp whole dhania
1 tbsp Ginger chilly paste
Salt to taste

Method:
1.Soak the math dal overnight
2.Wash it thoroughly and remove the chilkas of the dal
3.Drain the water from the dal completely
4.Grind the dal without water
5.Add ginger-chilly paste into it
6.Now add whole dhania, and chopped coriander leaves
7.Add salt mix it well.
8.Take a tbsp of bhaji mixture in hand and flatten. you can make it like small tikkis.Deep fry in oil and serve with curd,green chutney or sauce

P.N:Use the bhaji mixture immediately after adding salt.

Palak Paneer

<!–
google_ad_client = “pub-4339903730380870″;
google_ad_width = 468;
google_ad_height = 15;
google_ad_format = “468×15_0ads_al”;
google_ad_channel = “”;
//–>

<script type=”text/javascript”
src=”http://pagead2.googlesyndication.com/pagead/show_ads.js”>

This dish has a very authentic taste in itself. Not only that Palak provides iron and folic acid, also paneer has lots of calcium. And as all say that having leafy vegetables twice a week is a must for people who are weak…as it keeps there haemoglobin level good….also you can have is carrot, beetroot…etc Thats why people say that there should be place for one leafy vegetable in our daily diet.

Ingredients:
1 medium bunch of spinach
1 big tomato
1 big onion
1 ½ tsp jeera
2 green chilly
2 tsp ginger-garlic paste
Salt to taste
75 Gms Panner

Method:

1. Boil spinach and keep aside
2. Grind tomato, onion, jeera and make a paste
3. Wash Panner and squeeze it
4. Cut Panner into small pieces and keep aside
5. Take a Kadai and put 3 tbsp oil
6. Now deep fry the Panner in the oil till pink and keep aside
7. Put the tomato paste in the oil and saute for 5-6 mins
8. rind spinach in the mixer and add in the tomato paste and saute for 4-5 mins OR till oil separates
9. Now add Paneer to it and cook for 6-7 mins on slow flame covering with the lid.

Note:Even without garlic the subzi taste very authentic

Semolina Pizza

I would like to call this dish as a quick dish bcos it can be made in no time…… specially when an unexpected guest turns out. Small pizzas which i am sure kids will also love to brunch. And we can indirectly make them eat vegetables as many of the kids do not like eating vegetables.

Ingredients:
200gms semolina
2 cups of mixed vegetables (cabbage, capsicum, tomato)
1 ½ tbsp ginger chilly paste
1 packet ENO
1 tsp heeng
1 cup sour curd
Salt to taste
Water to make batter thin

Method:

1. Take a vessel put semolina and then add finely chopped cabbage, capsicum and tomato.
2. Now add ginger chilly paste, salt, curd, eno and water to make the batter thin.
3. Pour 3tbsp batter on the nonstick pan or a tawaand make small Pizza serve with tomato sauce or green chutney.

   PN: Once the batter is ready make pizzas within 15 mins only.

Golden Ring

Ingredients:

1 cup maida
6 medium potatoes
1 cup green peas
1 ½ tbsp ginger paste
2 tbsp coriander leaves
1 ½ tbsp lemon juice
1 tbsp garam masala
1 tsp chaat masala
1 tbsp green chilly paste
1tsp oil for the dough
oil required for deep frying
Salt to taste

Garnish With:
Tomato sauce
Sev
Green chutney

Method:

1. Boil potatoes and green peas and smash it
2. add ginger chilly paste, lemon juice, salt gram masala and mix it well
3. Take maida and make firm dough by adding oil and salt
4. make small balls of the mixture and flatten it and keep aside.
5. make thin rotis out of the dough and cut thin slice of approx 1 inch of those rotis. thn you can cut that slice in two and cover the side of the tikkis by the maida roti
6. deep fry those tikkis
7. While serving garnish with sauce, green chutney and Sev.