CUCUMBER RAITA

INGREDIENTS:

1. CUCUMBER 2 GRATED
2. CURD/YOGURT 1 1/2 CUP
3. SALT AS PER TASTE
4. ROCK SALT 1/2 TSP 
5. GREEN CORIANDER LEAVES 1 TBSP

TADKA:

1. URAD DAL  1 TSP
2. ZEERA 1 TSP(CUMIN SEEDS)
3. RAI 1 TSP (MUSTARD SEEDS)
4. CURRY LEAVES 4 TO 5
5. GREEN CHILLIES 3 CHOPPED

METHOD:

1. GRATE CUCUMBER DISCARD SEEDS
2. IN A BOWL WHISK YOGURT MIX SALT ,ROCK SALT AND GRATED CUCUMBER,GREEN CHILLIES,CORIANDER LEAVES MIX WELL
3. NOW ADD SEASONING HEAT OIL ADD RAI, ZEERA WHEN CRACKLES ADD URAD FRY ADD GREEN CHILLIES CURRY LEAVES FRY 
4. ADD THIS TO RAITA AND SERVE  WITH ANY DISH 
5. ENJOY.............GOD BLESS

MOONG AUR ARHAR KI DAL TADKA (GARLIC DAL FRY )

INGREDIENTS:

1. DAL MOONG 3/4 CUP(SPLIT GREEN GRAM SKIN LESS)
2. DAL ARHAR (TOOR DAL)1/4 CUP (SPLIT PIGEON PEAS)
3. SALT AS PER TASTE
4. HALDI 1/2 TSP
5. TOMATOES 1 BIG  (CHOPPED IN LARGE CHUNKS)
6. GREEN CHILLIES 3 TO 4 CHOPPED
7. RED CHILLI POWDER 1/3 TSP
8. CORIANDER LEAVES 1 TBSP

TAMPERING OR SEASONING:

1. GARLIC CLOVES 8 TO 10 CHOPPED
2. ZEERA 1/2 TSP
3. DRY RED CHILLI 3 (AS HOT YOU WANT)
4. HING  A PINCH
5. DESI GHEE /OIL 

METHOD:

1. IN A PAN MIX AND BOIL BOTH THE DALS WITH HALDI, SALT, CHOPPED TOMATO,CHOPPED GREEN CHILLIES,RED CHILLI POWDER TILL IT BECOMES MUSHY LENTILS NOT VISIBLE IT GETS SMOOTH TEXTURE (YOU MAY ALSO BOIL THIS IN PRESSURE COOKER 2 WHISTLE ON MEDIUM FLAMES )
2. WITH MATHANI MIX WELL NOW ADJUST CONSISTENCY AS YOU WANT 
3. NOW FOR TAMPERING ,HEAT OIL IN A PAN ADD ZEERA WHEN CRACKLES ADD CHOPPED GARLIC,DRY RED CHILLI, FRY TILL GARLIC TURNS GOLDEN BROWN  FINALLY ADD HING FRY IT  AND ADD TO DAL 
4. GARNISH WITH CORIANDER LEAVES AND SERVE HOT WITH RICE/ROTI/NAAN
5. ENJOY ..............GOD BLESS

ARBI KI SUKHI SABZI (COLOCASIA VEGETABLE)

INGREDIENTS:

1. ARBI 300 GRAMS (COLOCASIA)
2. SALT AS PER TASTE
3. AJWAIN 1/2 TSP (CARROM SEEDS)
4. ZEERA 1/2 TSP (CUMIN SEEDS)
5. ONION 1 SMALL SCLICED 
6. HING A PINCH (ASAFOETIDA)
7. RED CHILLI POWDER 3/4 TSP
8. DHANYA POWDER 1 TSP (CORIANDER POWDER)
9. HALDI POWDER  1/4 TSP (TURMERIC POWDER)
10. GARAM MASALA 1/4 TSP
11. OIL /DESI GHEE 1 TBSP
12. AMCHOOR POWDER 1/3 TSP
13. 1 MEDIUM TOMATO CHOPPED
14. GREEN CHILLIES 3 CHOPPED
15. CHOPPED CORIANDER LEAVES 1TBSP

METHOD:

1. BOIL ARBI ON HIGH FLAMES AFTER 1 WHISTLE SWITCH OFF GAS ,LET PRESSURE RELEASE ITSELF
2. NOW CHECK ARBI BY  KNIFE IF BOILED PROPERLY THEN PEEL OFF ARBI
3. MASH OR CUT IN CIRCLES  AS YOU LIKE 
4. HEAT OIL ADD HING,ZEERA & AJWAIN LET THEM CRACKLE
5. ADD CHOPPED ONION & FRY IT TILL GOLDEN  BROWN
6. ADD CHOPPED TOMATO, GREEN CHILLI MIX WELL, COOK TILL IT BECOMES MUSHY
7. ON LOW FLAMES ADD ALL THE SPICES SALT,DHANYA POWDER ,HALDI POWDER,AMCHOOR POWDER, RED CHILLI POWDER MIX WELL
8. STIR FOR 1 MINUTE ,NOW ADD ARBI AND GARAM MASALA MIX WELL
9. COVER & COOK ON LOW FLAMES FOR 2 MINUTES 
10. SWITCH OFF THE STOVE,GARNISH WITH CORIANDER LEAVES
11. SERVE HOT WITH PURI/PARATHA/NAAN/ROTI
12. ENJOY..........GOD BLESS

PANEER KHEER/PAYASAM (COTTAGE CHEESE KHEER)

INGREDIENTS:

1. 3/4 CUP OF CRUMBLED PANEER (COTTAGE CHEESE )
2. 2 CUPS OF MILK (FULL CREAM)
3. 1/4 CUP OF CONDENSED MILK
4. 2 GREEN CARDAMOM
5. SUGAR AS PER TASTE
6. DRY FRUITS (PISTACHIOS,ALMONDS)

METHOD:

1.  ON LOW FLAMES BRING THE MILK TO BOIL  WITH CRUSHED CARDAMOM 
2. ADD CONDENSED MILK  AND SUGAR MIX WELL
3. CRUMBLE PANEER AS FINE AS YOU CAN AND ADD IT TO MILK STIR WELL
4. COOK ON LOW FLAMES FOR 5 TO 10 MINUTES KEEP AN  EYE ON CONSISTENCY 
5. IT SHOULD NOT BE TOO THICK 
6. NOW SWITCH OFF THE STOVE AND LET IT COOL DOWN THEN CHILL IN REFRIGERATOR
7. SERVE IT WITH GARNISHING OF PISTACHIOS & ALMONDS (YOU MAY ALSO SERVE IT HOT IF YOU LIKE )
8. ENJOY...........GOD BLESS

FRESH COCONUT SHAKE

INGREDIENTS:

1. MILK 200 GM
2. VANILLA ICE CREAM 3 SCOOPS
3. SUGAR 2 TBSP  (AS YOU LIKE )
4. FRESH COCONUT (GRATED) 2 TBSP 
5. ICE CUBES 10

METHOD:

1. PUT THE MILK,SUGAR, VANILLA ICE CREAM,GRATED COCONUT IN BLENDER
2. BLEND IT FOR 1 MINUTE  AND SERVE IT CHILD 
3. ENJOY..................GOD BLESS