Menu For The Day

Please click on the menus mentioned below to read the detailed recipes.

Morning Beverage Lychee Juice
Breakfast Kanda Poha
Lunch Jeera Rice
Dal Mooli
Gobi ki sukhi sabzi
Evening Beverage Jal jeera
Snacks Poha Murmura Chivda
Dinner Sattu ki Roti
Spicy Aloo Lauki
Dessert Banana Strawberry Smoothie

 

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Menu for the day

Please click on the menus mentioned below to read the detailed recipes.

Morning Beverage Muskmelon Juice
Breakfast Sandwich Pakoda
Lunch Masala Dosa
Drumstick Sambar
Coconut Chutney
Evening Beverage Filter Coffee
Snacks Banana Chips
Dinner Masala Uttapam
Peanut Chutney
Dessert Seviyan Kheer

Menu for the day

Please click on the menus mentioned below to read the detailed recipes.

Morning Beverage Lemon Juice
Breakfast Moong dal pakori
Lunch Rajasthani Bati
Mixed Tadka Dal
Aloo tamatar ka Bharta
Evening Beverage Aam ka pani
Snacks Fried Chana Dal
Dinner Roti
Paneer Tikka
Dessert Gulab Jamun

Menu For The Day

Please click on the menus mentioned below to read the detailed recipes.

Recipe – Roasted Cumin Potatoes / Jeera Aloo

Aviary Photo_131508492324187950

Prep Time: 15 minutes

Cook Time: 10 Minutes

Serves: 2

Ingredients

  • Potato: 3 medium size
  • Ghee: 1/2 Tablespoon
  • Salt: 1 Teaspoon
  • Cumin seeds: 1 ½ teaspoon
  • Black Pepper powder: ½ Teaspoon
  • Red Chili Powder: ½ Teaspoon

Method

  • Boil the potatoes. Peel them and cut into small pieces.
  • Heat ghee in a pan.
  • Add cumin seeds, after 30 seconds, add the potato pieces, salt, black pepper powder and red chili powder.
  • Mix well and cook for 4 minutes. Do not cover it.
  • Once all potatoes have light golden spot, turn off the heat and serve.

Recipe – Ramdana Cutlets / Moraiyo (Samo) Cutlet / Rajgira Dana Cutlet

Aviary Photo_131508491196618622

Prep Time: 25 minutes

Cook Time: 20 Minutes

Serves: 6-8 cutlets

Ingredients

  • Ramdana / Samo seeds / Rajgira dana: 1 cup
  • Water: ½ cup
  • Boiled Potato: 2 medium sized, peeled and mashed
  • Peanuts: 1 tablespoon
  • Rock salt / salt: 1 ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Ginger: 1 Teaspoon, finely chopped
  • Green chili: 1 Teaspoon, finely chopped
  • Coriander leaves: 1 tablespoon, chopped
  • Lemon Juice: a few drops
  • Oil: ½ tablespoon to roast and as required to fry the cutlets
  • Mustard seeds: ½ teaspoon

Method

  • Dry roast the peanuts and grind it coarsely. Keep aside.
  • Heat ½ tablespoon oil in a pan.
  • Add mustard seeds. After 30 seconds, add green chili and ginger. Saute for 1 minute.
  • Add the Ramdana / Samo seeds / Rajgira dana. Roast for 3 minutes.
  • Add salt, black pepper powder, lemon juice and water. Mix well and cover for 3 minutes.
  • Turn off the heat.
  • Transfer it to a bowl.
  • Wait for 10 minutes or till it comes to room temperature.
  • Add boiled potato, grinded peanuts and coriander leaves. Mix well using spatula or hand. Knead a smooth dough with this mix. If required use more boiled potato to knead.
  • Divide the dough to 6 equal portions, roll each portion into ball then flatten those using your both hand palms.

    Heat a non-sticky tawa or pan.

  • Spread 1/2 tablespoon oil all over the tawa. Let it heat for 1 minute.
  • Place the flat cutlets on the tawa. Sprinkle 1 teaspoon oil op top of each cutlets. Cook for 3-4 minutes.
  • Flip all the cutlets, spread little oil on all the cutlets and cook again for 2-3 minutes.
  • Cook flipping both sides until brown and crispy.
  • Take them on a kitchen napkin.
  • Serve hot.