KALE CHANE

Ingredients:

Kale Chane - 1 cup (200 grams) (soaked)

Oil - 1 -2 tbsp

Green chili - 2-3

Ginger - 1 inch

Cumin - 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Red chili powder - 1/4 tsp

Garam masala - 1/4 tsp

Salt - 1 tsp

Chopped Green coriander – 1 small bowl

Method:

1. Clean kale chane, wash it and keep it soaked in water overnight.

2. The next day, take out the soaked gram from the water, wash it, and put it in the cooker, add half a cup of water and 1 teaspoon salt to it and mix it. Keep the cooker on the gas and keep the gram to boil till 1 whistle. After one whistle in the cooker, slow down the gas and let the chickpeas cook on low flame for 2-3 minutes. Switch off the gas after 3 minutes and open the cooker when the pressure of the cooker is over.

3. Put oil in a pan, heat it, and put cumin seeds in hot oil, after roasting cumin adds finely chopped green chilies and 1 green chili cut lengthwise, add ginger cut lengthwise and fry the spices lightly. Now add coriander powder, and turmeric powder and fry it lightly.

4. After roasting the masala, add kale chane along with water, add red chili powder, garam masala, and dry mango powder, and mix. Increase the flame of the gas and cook the kale chane on high flame stirring continuously till it thickens.

5. After cooking for 2 minutes, the kale chane are well thickened and ready, add some green coriander to the kale chane and mix. Kale chane is ready, turn off the gas and take out it in a bowl.

SUJI HALWA

Ingredients:

Semolina - 1/2 cup (100 grams)

Ghee - 1/4

Sugar - 1/2 cup (125 grams)

Cardamom powder - ½ tsp

Cashew - 1 tbsp (finely chopped)

Almond flakes - 1 tbsp (finely chopped)

Raisins - 1 tbsp (finely chopped)

Method:

1. To make halwa, heat a pan and put 3-4 tbsp ghee in the pan and let the ghee melt. When the ghee melts, put semolina in the pan and roast it on medium flame stirring continuously till it turns golden brown.

2. Semolina is ready to be roasted as soon as it smells good and looks golden brown. Put chopped cashew nuts, and almonds in semolina and fry a little more.

3. After 2 minutes, add raisins and mix add 1.5 cups of water and sugar to the semolina and let it cook on low flame for 5 minutes.

4. After 5 minutes, mix the semolina well and cook till it thickens.

5. Suji halwa is ready after thickening. Add cardamom powder to it and mix. Halwa is ready, take it out in a bowl.

POORI

Ingredients:

Wheat flour - 2 cups (300 grams)

Salt - 1/2 tsp

Method:

1. To make poori, take out the flour in a bowl, add salt and 1 tsp oil to it, and mix. Now add water little by little and make a hard dough like puri. Cover the dough and keep it for 20 minutes to set.

2. After 20 minutes, knead the dough with some ghee on hand. Take a small dough ball and apply some ghee on the rolling pin and disc and flatten it with your hands by placing the ball on the disc. Make a puri of 3-to-4-inch diameter by rolling it from the edge.

3. Heat oil in a pan and put the poori in the oil for frying. Flatten the puri by pressing with a ladle and fry till it turns golden brown. After frying well, take out the poori and keep it on a plate.

4. Likewise prepare all the puris by frying them and your pooris are ready to serve.