How to use your left over daal to prepare healthy paranthas?

Ingredients
Left over cooked daal - 1 bowl
Wheat flour - 3 cups
Onion - 1 small (finely chopped)
Coriander leaves - (finely chopped)
Ghee - 5 tbl spoon
Oil - for preparation

Method
Take 3 cups of wheat flour in a bowl add cooked daal, finely chopped onion, coriander leaves and knead into a soft dough. Apply 1 tbl spoon ghee and keep aside.

Devide dough into small equal portions and roll out each portion into a round chapati. Now apply 1 tbl spoon ghee and fold the chapati into half, again apply 1 tbl spoon ghee and fold the chapati into half you will get a triangular shape, further roll them out into parantha. Heat the tawa or non-stick pan, apply 1 tbl spoon oil and place the parantha on it and cook both side till you get the evenly golden colour on both side. Transfer into a serving dish and serve it with chilled curd or mixed pickle or mint chutney.

How to use your cooked left over sabzi to prepare healthy and tasty mix veg paranthas?

Ingredients
Leftover cooked vegetable (dry) - 1cup
Wheat flour - 2 cups
Onion - 1 medium (finely chopped)
Mint       10-15 fresh leaves (finely chopped)
Coriander Seeds - 1 tbl spoon (roasted)
Dried pomegranate seeds - 1 teaspoon
Ghee - 5 tablespoons
Oil - for cooking

Method
Take 2 cups of wheat flour in a big bowl and add 1 cup cooked dry vegetable, finely chopped onion, mint leaves, roasted coriander seeds, dried pomegranate seeds and knead into soft dough with enough water. Apply 1/2 table spoon of ghee and keep aside.

Devide the dough into equal portion and roll out each portion into a round chapati. Now apply 1 tbl spoon ghee and fold the chapati into half again apply 1 tbl spoon ghee and fold the chapati into half you will get a triangular shape, further roll them out into parantha. Heat the tawa or non-stick pan, apply 1 tbl spoon oil and place the parantha on it and cook both side till you get the evenly golden colour on both side. Transfer into a serving dish and serve it with chilled curd or mixed pickle or mint chutney.

How to make shakkarkandi and kiwi chaat?

Ingredients
Sweet potatoes - 2 (boiled and peeled)
Kiwi - 3 medium
Ginger - 1/2 inch piece
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Black salt (kala namak) - 1/2 teaspoon
Chaat masala - 1 teaspoon
Crushed black peppercorns - 1/4 teaspoon
Coriander seeds - 1 tblsp (roasted and crushed)
Lemon - 1 medium
Salt to taste
Cumin seeds - 1 teaspoon (roasted and crushed)

Method
1. Roughly chop ginger, green chillies, mint leaves, 1 kiwi and coriander leaves and grind into chutney.
2. Cut sweet potato into small cubes. Peel the remaining kiwi and cut into small cubes. Place both in a bowl.
3. Add black salt, chaat masala, crushed black peppercorns, crushed coriander seeds, ground chutney, lemon juice and salt and mix well.
4. Transfer into a serving bowl, sprinkle crushed cumin seed over the chaat, garnish with coriander & tomato wedges and serve.

Sabudana Kheer

Ingredients
Sabudana (tapioca) - 1/2 cup (soaked for 2-3 hours)
Milk - 2 cups
Sugar - 6 tsp
Cardamom - 3 (opened)
Kesar - 1/4 tsp
Rose water - 4 tsp
Almonds - 5 (crushed)
Pistachio - 4 (crushed)

Method
Boil the milk in a deep pan. Add soaked sabudana into boiling milk, add sugar and let it cook on medium gas for 20 mins. Stir occasionally to make sure that the milk does not burn or the tapioca does not stick to the bottom of the pan. Pour cooked sabudana kheer into a bowl and garnish it with crushed almonds and pistachio.

Tip:
If it gets too thick, you can add some more milk and sugar to it.

Servings: 6, Preparation Time: 5 minutes, Cooking Time: 25 minutes

How to make Amarkhand?

Ingredients

Curd     1/2 kg

Paneer (cottage cheese)     100gm

Mango Essence 1/2 tbl spoon or Mango Puree 1 bowl

Sweet Condensed Milk 1/2 tin

Cardamom Powder  1/2 tbl spoon

Mango thin slice   4 (for garnishing)    

Method

Hang 1/2 kg curd in muslin cloth for 10 mins. Now mash 100gm paneer (cottage cheese) with clean hands till smooth and blend with 1/2 tin sweet condensed milk. Add 1 bowl mango puree or 1/2 tbl spoon mango essence (whichever is available), add cardamom powder, mix well with the help of spoon. Remove the curd from muslin cloth and add into the mixture blend well with spoon. Keep the amarkhand in freez for 20 mins. Serve chill amarkhand with mango slices.

Tip:  You can garnish this amarkhand with dry fruits to make it a Shahi Amarkhand. Enjoy chilled amarkhand in this hot summer.

Mixed Fruit & Mixed Nuts Barfi

Ingredients
• Mawa (khoya) - 2 cups (grated)
• Ghee - 1/2 teaspoon (for greasing)
• Plums- 3
• Peaches (slightly overripe) - 2
• Sugar - 1/4 cup
• Green cardamom powder - 1/4 teaspoon
• Mixed Nuts - 1/2 cup

Method
Peel peaches and chop them finely. Finely chop plums. Heat a non-stick pan, add khoya, sugar and green cardamom powder and cook till khoya melts and sugar dissolves. When the khoya melts, add plums and peaches and mix till well blended.

Grease a tray with ghee and spread some of the nuts over it. Spread mawa mixture in the tray over the nuts and sprinkle the remaining nuts over it. Place the tray in the refrigerator and allow it to set. When burfi sets, cut and serve.

Servings: 4, Preparation Time: 10-15 minutes, Cooking Time: 10-15 minutes

Akhrot Ki Barfi (Walnut Barfi)

Ingredients
• Walnuts,blanched, peeled and ground into a coarse paste.
• Mawa (khoya) - 1/2 kg
• Ghee - 1/2 teaspoon (for greasing)
• Green Cardamom Powder- 1/2 teaspoon
• Sugar - 1/2 cup

Method
Place the mawa in a non-stick pan and saute on medium heat for five to six minutes. Add sugar and continue to saute for five to six more minutes. Now add walnut paste, green cardamom powder and saute for two minutes. Spread the walnut mixture evenly on the greased tray and let it cool down to room temperature. Refrigerate for five to six hours. Cut into desired shapes and serve.

Servings: 4 , Preparation Time: 10-20 minutes, Cooking Time: 15-20 minutes