MERI RASOI

This the moong daal prepared in the breakfast. Its very tasty and healthy. In the north,most of the wedding receptions have this in menu. Ingredients:--- moong daal one and a half cups( without cchilka ) salt to taste a pinch of asafoetida green chatney --optional juice of one lemon 1tsp.cumin seed 2 green chilli finely chopped 1inch ginger finely chopped a dollop of butter--optional few leaves of green coriander..finely chopped. Wash the daal . Heat the cooker, add 1 tbsp ghee . Add asafoetida , cumin seeds and when they start splitting add daal . Now add 3 and half cup water and salt. When the whistle comes, slow the fire for 1 minute then take it off. When it cols of a little open it. for serving put the daal in a bowl, sprinkle ginger, add lemon juice,green chillies, chatney , butter and garnish with coriander leaves. In the mornings, it doesnt take much time and a very healthy, non oily breakfast snack . Take it with milk or juice.

This diwali I prepared this panch daal as a special dish and i am sharing it with you. Ingredients: 1cup black urad dal 1/2 cup chana dal 1/2 cup rajma 2 onion 2 tomato salt to taste 2 tbsp curd 1 tsp. coriander powder 1tsp kitchen king or any other curry powder 1tsp. turmeric powder 1/2 tsp red chilli powder 1tsp.cumin seeds 2green chilli finely chopped 1inch ginger finely chopped Pure ghee-2 tbsp or butter 2tbsp. fresh cream optional few coriander leaves a pinch of hing Soak Rajma for 2-3 hrs. wash rest of the both daals , wash them and soak them in 2 cups water for 30 minutes. Mix all the daal and rajma ( dont drain the water u soaked the dal in,) add 4 cups water, salt and turmeric and cook. Once u get the whistle ,slow the fire and keep it for 30 minutes on fire. In the mean time chop the onion and tomatoes finely. In a fry pan take 2 tbsp oil and add onions,saute them till they are golden brown. now add the spices, green chilli, ginger and stir for a minute and add to

yesterday it was ahoi ashtami , this day i keep fast for the the welfare of my children. and the goodies we make consitute Khakri ---salted and sweet. Salted are the same as on Papdi chat.and i am writin the recipe here- Ingredients :- 1cup flour 1tbsp.oil salt to taste. oil for frying. beaten curd -1cup Tamarind chatney salt,red pepper powder,roasted and ground cumin seed. 2 potatoes boiled and diced into small pieces a little bhujia nad coriander leaves chopped to garnish. add 1 tbsp. oil and salt to taste in the flour and knead a dough adding a little water. Dough should not be very soft. Now roll a little pooris of 1 inch diameter and spread them on a paper. Prick them with a fork. Now deep fry them. The papdis are ready and tasty to eat as it is, but we can make papdi chaat also ---- put 5-6 papdis in a quarter plate. put a little potato on the top of each. spread curd over this......then tamarind chatney and sprinkle the spices-salt,pepper and cumin . u can make

I buy Haldiram's rasogullas and Gulabjamun quite frequently, and the syrup is always left. So today being Ahoi Ashtami , we make sweet poories and Papdi etc, so I utilised that. If it is a syrup of Gulabjamun ...just add flour and knead a dough, but if its a syrup from rasogullas , then add a little oil also. Then roll small pooris and deep fry them. very tasty for munching and for sweet tooth:)

Hotel RAINTREE is one of the first ecotel hotel of south India and one of the total 36 hotels in the world. In the front water fountain and statue give it a very good ambiance . Inside in front of the reception there is a very big aquarium . It has one multi cuisine restaurant and one Chinese one. We tried RAINBOW- MULTICUISINE . We had buffet..being a vegetarian tried only veg. menu Sitting is ok a little close, but looking at today's property prices its ok . Service is polite and good. So now start the menu......they have mulligatawny soup and mocktail -----both are good:) For the starters they had barbecued potatoes and a sort of small tikki with Chatney ...... chatney was good, rest Ok and yes they had potato pakoras --- ok ,but salt was in excess:(. and then there was this bakery section which had ..bread sticks, many cheese varieties, mini croissant( Hmm :), fresh fruits and salads decorated in a very innovative way----good to see:) and various pastas. Then in

paneer roll Paneer is the all time favourite of my whole family, rather all young generation be it paneer parantha, or any paneer dish, they relish it so much. I have prepared paneer rolls for my guests three times, and all the times I have been flooded with the compliments and appreciation,so I thought of sharing my recipe, here it comes:-- ingredients: 100 gm. paneer 4 potatoes-medium sized--boiled and mashed 2 slices of bread. 1 tbsp. green coriander finely chopped 1tsp ginger-finely chopped salt to taste 1/4tsp.red chilli powder or according to taste. 1 green chilli finely chopped 1/4 tsp. chaat masala or any other like paani poori or jaljeera. 1/4 tsp. garam masala oil for frying For the filling Mash the paneer and add in this salt, green coriander,ginger,chilli, chat masala,garam masala and mix thoroughly and make 8 small balls. For the covering Soak the slices into water for 1 minute and then squeeze them thoroughly and add to the mashed potatoes and add green coriander, salt an

FRYING ALL MADE.......... .....FINALLY READY pOTATOES BOILED AND DICED CONICAL SHELL Ingredients...... For the dough..1 cup refined flour, salt to taste and 2 tbsp oil For the filling----4 potatoes boiled and cut into small pieces 1tsp. each cumin seeds,red chilli powder,dry mango powder 1 tbsp coriander powder and salt to taste oil for frying Chatneys ..as u like.....I prefer green chatney made of coriander leaves for the dough ,mix all the ingredient and make a dough adding a little water, dough must not be very soft. for the filling,put a tsp oil in the pan, when it becomes hot, add cumin seeds. When they start spluttering, add all the spices and potatoes , mix well. Now make the balls from the dough,take a ball and roll it into an oblong piece, now cut it into to vertically, Take one piece and put some water on the cut edges and seal them together by pressing, now it will be a conical shell, Fill one tsp of filling and seal the top with the help of water and pressing it toget

Ingredients---- 1cup flour 2potatoes boiled salt to taste 1/4 tsp chilli powder 1 tbsp. green coriander finely chopped 1 green chilli finely chopped Mash the potatoes .Mix all the ingredients and knead a hard dough adding water a little little, as required. Take a medium size ball and roll into a poori. And deep fry them. Relish them hot in breakfast with pickles. Do not try to roll into a thin poori.You should not knead the flour and keep it, knead only when you are going to make it, as otherwise potatoes leave water and the dough becomes too soft to roll. You can prepare simple alu bhaji with this.

Ingredients:--- sooji or semolina-1cup 3/4 cup sour curd 1/2 tsp salt. 1 sachet of eno fruit salt 1/4 cup water. 1tsp. mustard seeds 2-3 green chilli chatneys ....any one u like.....coconut or corriander Roast the semolina in the pan for 2-3 minutes then add curd and salt mix it and leave for 30 minutes. now in a cup take water, a pinch of sugar and add eno fruit salt, mix it and add to the sooji . Now take a flat plate with edges and oil it, pour this batter and steam it in dhokla maker, or in a cooker without whistle. It must be ready in 20 minutes. Take it out and cut into pieces. In a frypan put 2 tbsp oil and when it becomes hot add mustard seeds and green chilli . when mustard seeds start spluttering, take it off and add to the prepared dhokla . You may garnish it with chopped fresh coriander leaves and grated cocnut . Serve it with chatney . For green chatney ....... Take a bunch of fresh coriander and grind it with 3 green chilli ,1/2 tsp salt and 1 tbsp dry mango powder.

Ingredients.... 1 cup semolina 1 cup sugar 1/2 cup pure ghee 4 cup water 1/2 tsp cardamom powder dry fruits like cashewnut,almonds according to taste- chopped 10-12 raisins coconut powder-2 tbsp. Roast semolina with ghee in a sauce pan on medium heat.once you start getting the aroma add dry fruits and raisins, stir for 1-2 minutes and then add water stirring all the time. Now put it on high and add the sugar. keep stirring and when when all water is absorbed, put the heat off. Halwa is ready, You may add kesar for flavour( for this you will have to mix a little kesar in Milk and add it. garnish it with coconut powder and cardamom powder. For a change , in place of water you may put milk also or 2 cups water and 2 cups orange juice