Lunch Platter

Mixed vegetables: Heat oil in a pan saute all the vegetables for 5 minutes , on low heat , add little salt . When done switch off the gas and keep them aside .

In another pan heat oil and add onion , saute for 5 minutes , then add red chilly powder and dhania powder , mix well . Then add tomato puree , mix well , cook on low heat , until all the moisture evaporates . Then add kitchen king masala and kasoori methi . Add malai and cook until the malai merges well . Then add a little salt and all the vegetables , and mix well . Cook on low heat for 5 minutes . It is ready to serve .

Masoor dal makhani: Soak masoor dal for at least 2 hours , then wash it properly and put it in the pressure cooker , along with salt and water .

Close the lid and cook on high for one whistle , then make it low , and cook further for 10 minutes . Let it cool down completely . Now heat ghee in a pan and put heeng and jeera , let it splutter , then add chopped onion , cook on low heat , until it becomes light brown . Then add red chilly powder and dhania powder , saute for a while , then put garlic , ginger and green chillies . Cook for a minute , then add tomato puree , mix nicely . Cook on low heat , until the ghee comes out . Then add the cooked dal and mix well . Add rajma masala and malai , cook until the malai merges well . Let it simmer on low heat for 5 – 7 minutes , then add kasoori methi and switch off the gas . Take it out in a serving bowl and garnish with little cream .

Rawa dhokla: Mix sooji and curd , mix well , add some water to make a thick paste. Leave it for 5 min to rest, as the sooji will soak all the moisture.

Now add some more water to adjust the consistency, it should be a medium thick paste. In the meanwhile grease the container or box . Heat water in a big vessel until boil comes. Now add salt , green chilly ginger paste and oil to the batter, mix well . Now add eno fruit salt to the batter , mix well and at once pour on the greased box . Sprinkle red chilly powder and jeera on top and cover the vessel and steam for 10 minutes . After it is done take out and let it cool for 5 min. Cut and serve with any chutney of your choice .

Mirch ka salan: Heat 1 tbsp of oil in a pan and roast green chillies for 5 minutes on low heat , stirring at regular intervals. When done take them out in a bowl.

In the same pan put the remaining oil and heat it. Then put rai , urad dal , jeera and methidana, let them splutter , then add ginger , garlic and green chilly paste. Saute for a minute then add chopped onion , cook on low heat until it becomes brown , then add dry masalas like red chilly powder , dhania powder and haldi , saute , then add tomato paste. Cook till the oil comes out. Now add peanut and til powder , mix well , add dessicated coconut and mix well. Add some water to adjust the consistency. Then put tamarind chutney , mix well. Then put roasted green chillies and mix well. Add salt and let the boil come , simmer on low heat for 8-10 minutes . It is ready to serve .

Lachcha paratha: In a mixing bowl combine atta , malai and salt , mix well with your fingers . Then by adding water little by little knead a smooth dough . Cover and keep it aside for 10 minutes .

Now make balls from the dough and roll it into a big roti . Apply little ghee all over , then sprinkle some dry atta and red chilly powder on it , bow start rolling it from one side and make a long cylinder . Now start rolling this cylinder from one side , in circular direction , and make a ball . Now by dusting some dry atta roll it into a roti . In the meantime heat tawa and grease it with little ghee . Now place the rolled out roti in the hot tawa and cook from both the sides by applying ghee , on medium heat , until it becomes light brown . When done take it out on a plate and crush it a little between your palm . It is ready to serve .

Moong sprouts salad: In a mixing bowl combine all the ingredients together and mix well . The salad is ready to serve

Mint chaach: In a mixing bowl combine together all the ingredients and mix well . Take it out in a glass and serve chilled .