Soan Papdi

Ingredients:

Gram flour – 1 ¼ cup

Plain flour (Maida) – 1 ¼ cup

Ghee – 250 gms

Sugar – 2 ½ cups

Water – 1 ½ cup

Milk – 2 tbsp

Cardamom seeds (crushed coarsely) – ½ tsp

Almonds, Pumpkin seeds, Cantaloupe Seeds and Water melon seeds (4 seed mix) – 2 tsp.

Method:

First mix both flours together and heat ghee in a heavy saucepan.Now add flour mixture and roast still light golden color.Keep aside to cool.Simultaneously prepare syrup.We make syrup out of sugar, water and milk by bringing it to 2 ½ thread consistency.Pour at once into the flour mixture.Beat well with a large fork until the mixture forms threadlike flakes.Pour onto a greased surface and roll to 1″ thickness lightly.Sprinkle the 4 seed mix and crushed cardamom seeds and gently press with palm.After cooling, cut into 1″ squares.
Soan papdi is ready, store in airtight container.

Gajar halwa

Ingredients -

              10-12 Medium sized Carrots , Milk 1/2 Litre, Cashew- 8 to 10 , Almonds - 8 to 10 , Dates - 15 to 20 , Pure Ghee - 1 big Spoonful  , Cardamom powder - 1/2 Teaspoon , 'Khoya' - 100 Gm , Sugar - 150 Gm.



Method - 

 First of all, wash the carrots and grate them finely. Put a frying pan on gas. Add Ghee in the hot frying pan and let the carrots fry for few minutes without covering with a lid. Now pour Milk in it and let it cook. Mix it mildly in some intervals. Roughly chop almonds, dates, cashew nuts, raisins  and other available dry fruits. When whole milk is dries up, mix the dry fruits with it. Now Add Sugar and mix it. When Sugar is thoroughly mixed, add some cardamom in it put it off the the gas. 

Garnish and serve with Dry fruits.

Tips #6

1. in case you are suffering with cold, boil some 8-10 Munakkas with milk, chew them with milk.
2. while making tea, add ginger, 5-6 black pepper, 8-10 Tulsi leaves and Dalchini to it. it'll also help in common Cold.
3. Drink soups of seasonal vegetables like Carrot, tomato, cauliflower, dhaniya etc.)
4. Have Vitamin C fruits like tomato, amla and lemon.

Bread Pakoda

INGREDIENTS : - 
FOR MAKING AALU KA  MASALLA  
            Alu - 1/2 kg boiled, chopped thin green chillie -5-6, coriander powder - 2 tsp, Cumin - Spoonful, Sonf - 1 tsp, Turmeric -1 / 2 tsp, red chilli powder - 1.5 to 2 tsp, Asafoetida(heeng) -1  pinch, Hara dhania (thin sliced) - ​​2 teaspoons, salt as per taste, Oil - 1 teaspoon for roasting.

FOR MAKING PAKODA:-
                                    Besan: 1/2 kg, Bread: - 1 packet (medium), Salt - To taste,
Oil - as required (for frying Pakora)

METHOD : -
FOR MAKING MASALA TO FILL IN PAKODAS  
                                                                 Mash potatoes finely with hand. Fry green chillies first, then add haldi and immediately put mashed Potatoes and mix them. Then add all the remaining spices. put hara dhaniya in the last. finally mix them .. AAlu masala is ready.

FOR MAKING THE PAKODAS
                                       First add a pinch of salt in besan flour, then add appropriate amount of water to it to make solution. Remember it should not be too much concentrated nor dilute. Now take a bread slice and spread Masala over it and cover it with another bread slice. now dip the sandwich in besan Solution which you just made and fry it in cooking oil. Bread Pakodas are ready..serve them with Chutneys

Stuffed Green Chillie

INGREDIENTS :-

            Green pepper - 250 g potatoes 4 (medium size), steamed, turmeric -1 \ 2 tsp coriander powder - 2 tsp red chilli powder - 1 \ 2 teaspoon cumin -1 \ 2 teaspoon, Saunf -2 Spoon, Amchur -1 \ 2 tsp, asafoetida - 1 pinch,  salt to taste, oil - 1 tbsp. 








METHOD :-
         First of all, wash all the chillies and make a cut in middle, along the length carefuly, so that they dont get divided into two halves. Now keep them aside.

      Mash all the potatoes after peeling them off. Mix all the spices in it and stuff it into chillies. after stuffing, fry the chillies in cooking oil, after adding heeng and Jeera to the oil. Keep mixing on medium flame. Another stuffed Vegetable is ready.. 

AAlu ka Paratha

INGREDIENTS : - 
FOR MAKING AALU KA  MASALLA  
            Alu - 1/2 kg boiled, chopped thin green chillie -5-6, coriander powder - 2 tsp, Cumin - Spoonful, Saunf - 1 tsp, Turmeric -1 / 2 tsp, red chilli powder - 1.5 to 2 tsp, Asafoetida(heeng) -1  pinch, Hara dhania (thin sliced) - ​​2 tsp, salt as per taste, Oil - 1 teaspoon for roasting.
FOR MAKING PARATHA : -
Wheat flour - about 1.5 kgs, Salt as per Taste, Ghee.

METHOD : - 
                                                                 Mash potatoes finely with hand. Fry green chillies first, then add haldi and immediately put mashed Potatoes and mix them. Then add all the remaining spices. put hara dhaniya in the last. finally mix them .. AAlu masala is ready. let it cool. now  knead the dough for about 5 to 6 minutes until you get a smooth, pliable dough.  now take as muc amount of Ata you need to make a Roti, and stuff masala between it and Bake it on the Tawa.  Apply ghee on both sides of Stuffed Roti(Paratha). All time facourite Aalu ka paratha is ready. Serve with Diifrent Chutney

Tips #5

1. while rainy seaons, viral fever cases increase many fold, hence use lemon regularly to prevent urself.
2. have lemon tea every morning 
3. put some drops of lemon in daal to make it tasty and healthy.
4. in case of gas problems, drink half glass water mixed with rocksalt(1/2 teaspoon), and lemon juice.