SHIMLA MIRCH PHOOL GOBI JALFAREZI (CAULIFLOWER & CAPSICUM IN TANGY SAUCE)

INGREDIENTS:

1. PHOOL GOBI 1 LARGE CUT IN FLORETS (CAULIFLOWER)
2. RED & GREEN SHIMLA MIRCH 1 EACH  (CAPSICUM &BELL PEPPERS) CUT IN STRIPS BITE SIZE
3. OIL 2 TBSPS
4. ONION 2 MEDIUM SLICED VERY THIN
5. SOYA SAUCE 5 TBSPS
6. SALT TO TASTE
7. RED CHILLI POWDER 1 TSP
8. GARAM MASALA  1 TSP
9. TOMATO PASTE 3 TBSPS
10. ZEERA 1 TSP (CUMIN SEEDS)
11. KALAUNJI 1/2 TSP (NIGELLA SEEDS /ONION SEEDS)

METHOD:

1. HEAT OIL ADD ZEERA,KALAUNJI WHEN CRACKLES ADD ONION  FRY TILL LIGHT BROWN
2. ADD TOMATO PASTE,RED CHILLI POWDER, SALT MIX  AND FRY TILL OIL SEPARATES 
3. ADD CAULIFLOWER FLORETS MIX WELL IN THIS SAUCE AND COOK FOR 2-3 MINUTES ON LOW FLAMES
4. ADD CAPSICUM STRIPS ,SOYA SAUCE MIX 
5. SPRINKLE LITTLE WATER COVER AND COOK TILL CAULIFLOWER IS DONE 
6. NOW ADD GARAM MASALA MIX COOK FOR 1 MINUTE AND SERVE HOT WITH NAAN/ROTI/RICE
7. ENJOY..............GOD BLESS

MANGO SHEERA ,KESRI, SOOJI AUR AAM KA HALWA

INGREDIENTS:

1. SOOJI /BOMBAY RAWA 1/2 cup
2. SUGAR 1/2 CUP
3. MANGO PULP 1/2 CUP
4. MILK 1 CUP (YOU MAY USE WATER IF YOU WANT)
5. DESI GHEE 2 TBSPS(CLARIFIED BUTTER)
6. CARDAMOM POWDER 1/2 TSP
7. CASHEW NUTS 1 TBSP
8. RAISINS 1 TBSP

METHOD:

1. HEAT GHEE IN A PAN FRY CASHEW NUTS AND RAISINS
2.  ADD RAWA FRY TILL IT TURNS LIGHT BROWN
3. ADD MANGO PULP & MILK STIR WELL 
4. ADD CARDAMOM POWDER & SUGAR  MIX WELL COVER AND COOK FOR 5 MINUTES ON LOW FLAMES 
5. WHEN RAWA IS DONE REMOVE FROM HEAT AND SERVE HOT
6. ENJOY.........GOD BLESS