DRIED CRANBERRY CHUTTNEY

Preparation time: 5 minutes
Cooking time: 15-20 minutes

Ingredients:

1 cup dried cranberries
1/2 cup suger
1" ginger
2 tsp white vineger
salt to taste
1/2 tsp sabzi masala or garam masala powder
1/4 tsp degi mirch

Method:

1. Wash and soak dried cranberries in 1 cup water for 3-4 hours.
2. Coarsely grind them in a mixer jar along with the ginger.
3. Take it out in a pan , add sugar and cook till you reach the desired consistency.
4. Add vinegar, salt and spices and cook further for two minutes.
5. Let it get cool then fill this chuttney in a jar.

Note:

1. If you want to use this chuttney in desserts as sauce then don't add salt and spices.In this case vinegar is also optional.
2. If you like chunks of cranberries in the sauce then grind half cup cranberries and leave the rest as it is.   
3. Same way you can make dry appricot chuttney or dried kiwi chuttney.

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JHATPAT AALU PYAZ KI SABZI

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves : 3

Ingredients:

2 large potatoes peeled and diced
1 onion sliced
1-2 green chilies chopped
1/2 tsp cumin seeds (jeera)
1/4 tsp degi mirch powder
1/2 tsp dhania powder
1/4 tsp turmeric powder
1/2 tsp sabzi masala or gram masala
salt to taste
1/2 lemon (optional)
chopped coriander leaves
oil for deep frying


Method (Vidhi):

1. Heat oil in a kadahi and deep fry diced potatoes in hot oil till they become tender.
2. Remove from oil and keep aside.
3. Take 1 tbsp. oil in another kadahi and crackle cumin seeds.
4. Then add sliced onions and green chilies saute for 1-2 minutes then add all the spices and salt, stir a while and add fried potatoes stir a while and add chopped coriander leaves and lemon juice.
5. Serve hot with roti, parantha or poori.

Note:

1. You can make this with boiled potatoes as well then you need not fry the potatoes. Just peel them dice them and use them in the recipe.

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PANEER KULCHA / NAAN

Preparation time: 15 minutes

Cooking time : 20 minutes

Serves: 12
Ingredients:

For dough:

4 cups refined flour (maida)
1/2 cup yogurt
1/2 tsp baking powder
1 pinch baking soda
1 tsp salt
2 tbsp oil
2 tsp powdered sugar
oil for frying

For filling:

1 cup onions finely chopped
1 cup crumbled or grated cottage cheese
2 green chilies
salt to taste
1/2 tsp garam masala
1/4 tsp red chili powder
1/2 cup coriander chopped and 1 tbsp black sesame seeds for garnishing

Method:

1. Take flour and add baking powder, soda bi-carbonate and salt. Mix well and pass it through a sieve. 
2. Mix yogurt and powdered sugar. Add this to the flour and add water as per need and mix gradually to make a soft dough by light kneading. 
3. Incorporate 2 tbsp oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour. 
4. Roll the dough into balls of same size and keep them a side for 5-10 minutes for fermentation. 
5. Mix cheese,onions, green chilies,chopped coriander leaves,garam masala and red pepper powder and make filling.
6. Now grease the balls or dust them with a little flour and roll them a bit.
7. Now place a tablespoon full of filling on it and sprinkle salt over the filling.
8. Gather all the edges in center to seal the filling inside.
9. Again grease the balls or dust them with a little flour and roll them to make round not very thin kulchas. 
10. Sprinkle some chopped coriander leaves and some black sesame seeds and roll over the rolling pin once again over the kulchas so that both the things stick over it properly.
11. Heat a tava or griddle and cook the kuchas applying oil on both the sides and cook till light brown spots are visible on both the sides or you can make it without oil as you make chapati.
12. Serve them hot with mix veg. or dal makhni,or makni gravy, pickle and pyaz ki chuttney.

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