Low Budget Menu: There is a constant flow of guests during the festive season. So this time you can also try such delicious dishes in your festive menu.
Also read: 7 surefire tips to take care of a newborn baby in the changing seasons: Baby Care
Pomegranate Spinach Raita
Material: Pomegranate ½ cup, Spinach (chopped) less than ½ cup, Curd 2 cups, Salt as per taste, Sugar 1 tsp, Green chilli 1, Oil 1 tsp, Cumin 1 tsp.
Method: Heat 6 cups of water in a deep nonstick pan. During this time, add salt and sugar to the curd and mix. Keep in the refrigerator to cool. When the water boils, add spinach and then let it boil again. Add ice cubes to some water in a separate bowl. As soon as the spinach water boils, take it out in a strainer and immediately put it in cold water. Then remove the spinach from cold water and squeeze it with hands. Put in mixer and make puree with green chillies. Add two tablespoons of curd and grind some more. Heat oil in a nonstick pan. During this time, mix spinach puree with the remaining curd. When the oil is hot, add cumin seeds and as soon as the color starts changing, temper the raita. Sprinkle pomegranate seeds on top and serve.
Lauki Kofta
Material: Bottle gourd 750 grams, salt as per taste, gram flour 5 tsp, red chilli powder ½ tsp, tamarind 12, oil for frying.
To make gravy: Oil 3 tbsp, Onion chopped 2, Turmeric powder ½ tsp, Coriander powder 1½ tbsp, Red chili powder ½ tsp, Tomato/tomato puree 5 tsp, Salt as per taste, Fresh coriander 2 tbsp. spoon.
Method: For koftas, peel and grate bottle gourd. Squeeze out excess water. Add salt, gram flour, red chilli powder and mix. Make 12 equal parts. Fill each portion with a piece of tamarind. Then wet your palms and shape them into round koftas. Heat oil in a pan, drop a few koftas into them and fry them for two to three minutes and then keep them on absorbent paper. Heat 3 tablespoons oil in a nonstick pan and fry the onions. Then add turmeric powder, coriander powder and red chilli powder. Fry on medium flame while stirring for a minute. Add tomato puree and two tablespoons of water and keep it on flame till the oil separates. Then add 2 cups of water and let it boil. Add salt, reduce the flame and cook for five more minutes. Keep the gravy warm. Add half quantity of green coriander and mix. While serving, arrange the koftas on a serving plate and pour gravy on top. Garnish with remaining green coriander and serve.
Spicy Ladyfinger
Material: Bhindi minced 250 grams, oil 4 tbsp shallot, whole dry coriander 2 tsp, cumin 1 tsp, salt as per taste, dry red chilli 7-8, roasted peeled peanuts the cup, garlic 5-6 cloves.
Method: Heat oil in a nonstick pan. In another non-stick pan, add whole coriander and cumin seeds and dry roast them. Add small onions in oil pan and fry for 2 minutes. Then add Bhadi and salt, mix well and then cover and let it cook. Now add red chillies to the frying pan with spices and fry till the aroma comes out. Then put them in the mixer jar, add roasted peanuts and garlic cloves and grind them coarsely. Cook the bhadis while stirring occasionally. Then add crushed spices and mix well. Serve hot.
Paneer Kulcha
Material: Flour 2 cups, salt ½ tsp, curd 1 tsp, soda bicarbonate/sweet soda/baking soda ½ tsp, sugar 1 tsp, milk ½ cup.
Stuffing: Grated paneer 200 grams, salt as per taste, red chilli powder 1 tsp, chaat masala ½ tsp.
Method: Take flour in a bowl, add salt, curd, baking soda, sugar and milk and knead a soft dough. Cover with a wet cloth and keep for an hour. Heat the oven as hot as it will go. Make pedas of dough and let it rest for five minutes. In a bowl, add cheese, salt, half teaspoon red chilli powder and chaat masala and mix well. Roll each ball of dough into a small puri, place some cheese mixture in the middle and bring the edges together to form a round ball. Keep these filled balls for five minutes. Then roll each ball into a six-inch kulcha, place them on a baking tray, rub all over with wet hands and sprinkle some red chili powder. Let it bake in the hot oven for five to seven minutes. Apply some butter on each kulcha and serve hot.
Mixed Nuts Pulao
Material: Almonds 8-10, Cashews 8-10, Walnuts 8-10, Basmati rice cooked 3 cups, Oil 1 tablespoon, Cumin 1 teaspoon, Cloves 6-8, Mustard seeds 1 teaspoon, White sesame 1 tablespoon, Olive oil cup, fenugreek seeds ½ tsp, black sesame seeds 1 tbsp, green chillies finely chopped ½, curry leaves 6-8, onions sliced 2, turmeric powder 1 tsp, garam masala powder 1 tsp, ground black pepper as per taste Salt as per taste, green peas as per cup, potato salli as per taste, Bikaneri sev as per taste.
Method: Heat oil in a nonstick pan. Add cumin seeds, cloves, mustard seeds, white sesame seeds, flax seeds, fenugreek seeds, black sesame seeds, almonds, cashew nuts and walnuts and toss to mix. Then add green chillies and curry leaves and fry for a minute. Then add onion and fry for a minute. Now add turmeric powder, garam masala powder, crushed black pepper, salt and green chilli, mix and cook for a minute. Then add India Gate Basmati rice, mix and cook for a minute. Garnish with potato salli and sev and serve hot.
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