gajar ke parnthe(stuffed carrot breads)

Ingredients
medium sized carrots-5
coriander leaves-1 bunch
green chillies-3
ginger-smallpiece
dhania jeera powder-2 tsp
red chilli powder-1/2 tsp
ajwain 1/2 tsp
salt as required
oil 1tbsp
wheat flour-6 cups

Method
First grate the carrots.Take the wheat flour in a broadpan & add dhaniya,jeera powder,red chilli powder,ajwain & salt.Then add the grated carrots, finely chopped coriander leaves finely chopped ginger & chilli,Then knead the dough with required quantity of water & add the
oil at last.Then take small round balls & make chapatis . Put this in a tawa & turn upside down till it turns golden brown.
Serve hot with coriander chutney.

upma

Ingredients:
1 cup Rava / Sooji (Semolina)
25 gms fried Cashew Nuts (optional)
1 inch Ginger chopped
1 chopped Onion
3 Green Chillies slit sideways
1 Potato chopped
1 Capsicum chopped
1 Carrot chopped
1/4 cup Green Peas frozen or fresh
1 tsp Mustard Seeds
1 tsp Urad Daal
1 tsp Channa Daal
Salt to taste
Chili powder to taste (optional)
2 tblsp Oil
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee
Lemon juice to taste


Method:
Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside. Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter. Add the daals : channa & urad & curry leaves to it and fry till they turn red. Add onion, ginger and green chilies. Sauté for 2-3 minutes. Add all the vegetables, turmeric & chili powder, and salt to taste. Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done. Add the fried rava to it stirring constantly till it becomes little thick. Take off from the heat and lemon juice if desired.
Serve hot garnished with cashews and coriander.

tomato pickle

Ingredients:
1 kg firm red tomatoes washed and cubed
6 tbsps sesame oil (you can substitute this with vegetable/canola/sunflower oil)
2 golf-ball sized lumps of tamarind (remove seeds and soak in a little hot water to soften)
8-10 green chillies (adjust these to your taste if this amount is too hot for you)
2 tsps fenugreek seeds
2 tsps cumin seeds
2 tsps mustard seeds
1/2 tsp asafetida
Salt to taste
Preparation:
In a deep pan, heat 3 tbsps of sesame oil and add tomatoes. Fry until they are soft and then mash roughly.
Grind the tamarind and green chillies into a paste and add to the mashed tomato paste.
In another pan heat 3 tbsps of sesame oil and add the mustard seeds. When they splutter add the fenugreek seeds and fry. Now add the asafetida and remove from the fire.
Pour this hot mix onto the tomato-tamarind-green chilli paste and mix well.
Check and adjust seasoning.
Allow to cool and store in a glass bottle in the refrigerator.
Eat with plain rice or chapati or as an accompaniment with other dishes.

Ingredients:
Vermicelli 1 and 1/2 cup
Green chilies 3
few curry leaves
Mustard seeds 1/2 tsp
Urad dal 1/2 tsp
Oil 2 table spoon
Salt

Method:
Heat 1tbs oil and fry the vermicelli till it turns out slight brown in colour, keep it aside. In the same pan pour the rest of the oil add mustard seeds allow to splutter, add green chilies curry leaves, urad dal. To this add the vermicelli and salt stir together. Add 1/2 cup hot water and stir, till the vermicelli cooks (After cooking for sometime, if you feel all the water is gone and still vermicelli is not cooked, then add water in very little quantity and repeat.).Serve hot.

eggless sugar cookies

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
Few chocolate chips to decorate
Directions
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour,
baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth and add vanilla.
Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls,
and place onto ungreased cookie sheets with a chocolate chip on the top.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet
two minutes before removing to cool on wire racks.

chicken biryani

Ingredients
4 tablespoons vegetable oil
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
Few corriander leaves to garnish
Method: In a large skillet, in 4 tablespoons vegetable oil (or ghee) and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt . Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until cooked .It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish and garnish