Moong dhal kheer

Ingredients:


Moong dhal: 1 cup
2% Milk: 4 cups
Jaggery: 1 cup
Cardamom powder: 1/2 tea spoon
Dry ginger powder: 1/2 tea spoon
Cashews, raisins and pistachios for garnishing
Ghee: 4-5 table spoon

Method:

Step1: Fry moong dhal in ghee until it turns light brown in color.
Step2: Add 4 cups of milk and pressure cook for 4-5 whistles.
Step3: Boil jaggery in water until  it melts down and forms a thick water.
Step4: Add cardomom powder, dry ginger powder and mix well.
Step5: Add boiled moong dhal to the jaggery water and  mix well.
Ste6: Roast cashews, raisins and pistachios in ghee and add them in the end for garnishing.

Serve chilled for best taste.

Paneer Butter Masala

Ingredients

Tomatoes: 6 (chopped)

Onions: 2 large (chopped)

Paneer: cut into cubes

Butter: 1/2 stick

Green chillies: 2 (chopped)

Ginger: 1 tea spoon (shredded)

Cumin seed powder: 1 tea spoon

Garam masala: 1 table spoon

Corriander powder: 1 tea spoon

Tomato ketchup: 2 tea spoon

Method:

Step1: Heat oil and fry onions. When they turn golden brown, add tomatoes, green chillies and fry until they turn soft.

Step2: Set aside and allow the mixture to cool down. Later, make into a puree.

Step3: Fry paneer. Drain the excess oil in a paper towel and transfer them immediately into cold water. After 5 minutes, pat dry and set them aside.

Step4: Heat butter and add the tomato/onion puree and boil for 5 minutes.

Step5: In a bowl, mix corriander powder, garam masala, shredded ginger, cumin powder, tomato ketchup and make into a paste.

Step6: Add the paste to the boiling mixture and mix well for 5 minutes. Add paneer in the end.

Semiya Upma

Ingredients:

Semiya Upma:

Vermicelli: 2 cups

Onion: 1 laqrge (finely chopped)

Tomato: 1 large (finely chopped)

Carrot: ½ cup

Beans: ½ cup

Cabbage: ½ cup

Potato: ½ cup

Ginger: ½ teaspoon

Green chilies: ½ tea spoon

Cilantro for garnishing

For seasoning:

Mustard: 1 teaspoon

Urad dhal: 1 tea spoon

Cumin seeds: ½ teaspoon

Red chilies: 3-4

Method:

Step1: Dry roast vermicelli until it turns light brown and nice aroma comes.

Step2: Heat oil and season with mustard seeds, cumin seeds, urad dhal, red chillies, green chilies, ginger. Fry onions until it turns transparent.

Step3: Add other vegetables mentioned above nad boil until they are soft.

Step4: Add vermicelli, salt and close lid for 10 minutes.

Garnish with cilantros (optional).