Sunita Raghav Rasoi

Ingredients: 1 Big Bowl Anjeer or Figs (Chopped) 1 Bowl Khajoor or Dates (Besseded and Chopped) Kishmish or Raisins  Chironji Badam or Almonds - Chopped Kaaju or Cashewnuts - Chopped Watermelon Seeds Akhrot or Walnuts - Chopped Method: Soak anjeer in hot water for 15 minutes. Blend anjeer and khajoor in blender to make paste. Cook anjeer khajoor mixture on low flame for 5 minutes till they turn soft and mushy. Add all the dry fruits in the mixture and mix well. Transfer the mixture to greased box and keep it in fridge for 2 hours. Cut square pieces of Anjeer Barfi. Serve with anything that you like.

Ingredients: For Batter : 2 Cup Gram Flour 1/2 tsp Red Chilli Powder 1/2 tsp Chat Masala Salt to taste 1 tsp Ginger-Garlic Paste 1 tbsp Lemon Juice For Stuffing: 1 Bowl Paneer - Grated 1 Big Onion - Chopped 1 Tomato - De-seeded and Chopped Coriander Leaves - Chopped 1 Green Chilli - Chopped Method: In a bowl, add in the besan and all other ingredients (except stuffing material) along with water and mix till all the lumps are gone. The mixture should be medium-level thick, neither too thick nor too runny.  Let it sit for 5 minutes. For stuffing add all the ingredients together in a bowl.  Now add red chilli powder and salt in the stuffing and mix well. Put 1 tsp oil in the batter and mix well. Heat a non-stick flat tawa on the stove and cover it with a splash of oil. Once hot, Switch off the flame.  Now pour a ladle full of the batter and spread it evenly. Put some oil on its corner and cook on medium flame till golden brown from both sides. Fi

Ingredients 1 cup Moong Dal 1/4 Cup Chana Dal 1 medium Onion (Chopped) Coriander Leaves (Chopped) 1/2 tsp Roasted Cumin Seeds

Ingredients: 1/2 Cup Chickpeas Whole 1/4 Cup Black- eyed Peas 1/4 Cup Kidney Beans 1/4 Cup Bengal Gram 2 Dry Red Chillies 1 Bay Leaves A pinch of Asafoetida 1 tbsp Ginger-Garlic paste Onion Paste (1 Big Onion) Tomato Puree (3-4 tomatoes) 1/2 tsp Turmeric Powder 2 tbsp Coriander Powder 1/2 tsp Degi Mirch Red Chilli Powder Jeera Powder 1 tsp Dry Fenugreek powder 1 Green Chilli 1/2 Bowl Fresh Cream 5-6 Cashew Nuts paste Coriander Leaves Oil Salt to taste Method: First take Chickpeas Whole, Black- eyed Peas, Kidney Beans, Bengal Gram. Soak them in water for 5-6 hours. Boil them with 1/2 cup water and 1 tsp salt till 2 whistles. Heat 2 tbsp oil in a wok and add dry red chillies, bay leaves and asafoetida in it. Fry for few seconds. Now add Ginger-Garlic paste in it and fry it for 1 minute. Then add Onion Paste in it and let it cook till golden brown on high flame for about 2-3 minutes. Now add Tomato Puree in it and let it cook for 2-3 minutes. Ad

Spinach Kofta is a delicious vegetarian main course dish. Spinach kofta can be served with Roti, Naan, Paratha or rice. Its a very tasty and healthy recipe. Ingredients: For Kofta: 1 Bowl Spinach (Chopped) 3 Medium Potato (Boiled and Mashed) 3 tbsp Chickpea Flour 2 Tbsp Almond and Cashew nut (Chopped) 1 Tbsp Raisins

Ingredients: 1 Cup Macaroni (Boiled) 1 Cup Green Peas (Boiled) 1 Onion (Sliced) 2 Tomatoes (Puree) 1 tsp Ginger-Garlic Paste 2 tbsp Oil Coriander Leaves 1 tsp Garam Masala 1 tsp Red Chilli Powder Salt to taste Method: Take 2 tbsp Oil in a pan and add onions in it. Fry till golden brown. Now add ginger-garlic paste in it and saute for 1 minute. Add tomato puree and let it cook for about 1 minute. Simmer the flame and add all the dry ingredients and mix well. Now add salt and green peas. Mix well and cook for few seconds. Finally add boiled macaroni. Mix well and let it cook for few minutes on high flame. Macaroni is ready. Switch off the flame and garnish it with coriander leaves.