Today's special treat 😀😉😋

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Roth Teej Platter
Roth
Ingredients
Wheat Flour (coarse) 8cup
Ajwain/Bishop’s weed 1 tsp
Ghee /Clarified unsalted Butter (4 tablespoon for moyan and 4 tablespoon for serving)
Salt to taste
Water as required
Serving Makes 4 Roth
Method
Mix all ingredients together (except water) in a mixing bowl. Knead a soft dough by adding required amount of water to it.
Divide the dough into four parts.Make flat rounds of each parts and roll into thick roth (1/2 inch thickness) using rolling pin and board (Belan & chakla).
Press slightly at the ends (as shown in the picture) so as to seal any cracks at the sides. With the help of a coin or a ring make small rounds over the surface of roth.These small depressions will ensure even distribution of heat inside the thick roth.
Heat a tava and a gas tandoor. Gently transfer the roth over tava . Cook for a minute, till the roth surface is dry enough to handle. Now transfer the roth to gas tandoor (upside down). Cook over slow flame from both sides for 3-4 minutes.
Roth
Grease Roth generously with ghee
Serve hot.
Chawal ki Kheer
Rice Kheer
Chawal ki kheer/Rice kheer is a traditional dessert of India.The word kheer is derived from Sanskrit word ksheeram which means milk.Kheer is symbolic & is an essential food for all celebrations and auspiscious occasions  in India be it Annaprashan (weaning ritual of an infant), marriage or any other festivals like Rakshabandhan, Deepawali or Eid.In South India Kheer is known as Payasam and is an inseperable part of South Indian thali.Payasam is served as an offering to the Gods in South Indian Hindu temples during rituals and ceremonies.In Bengal it is popular by the name Payesh or Payas.Sugar is often replaced by jaggery here.In Muslim communities a variant of kheer,Phirni is popularly served during feasts and weddings.
Kheer is an essential preperation during Roth teej. Many Jains stick to the belief of consuming only one type of cereal during Roth teej so they make kheer of broken wheat and Milk,while some prepare Rice kheer .Rice kheer is prepared using Full cream milk, Rice, sugar, cardamon, dryfruits and saffron. Often cream, condensed milk or khoya is added to make it rich.
Ingredients
Full Cream Milk  1 litre
Rice (long grained preferably basmati ) 1/4cup (washed and drained)
Sugar 1 cup
Cardamom powder 1/2 tsp
Kesar/Saffron 8-10 strands
Almond (Blanched & silvered) 1 table spoon
Raisins 1 tablespoon
Method
Boil milk in a large heavy bottom pan.Turn the flame slow.
Wash the rice, drain water and add this to milk and cook till the rice becomes soft and the mixture turns to thick/ kheer like consistency. Make sure to stir the mixture every 3-4 minutes to avoid sticking at the base.
Add sugar and stir. When the sugar gets dissolved add almonds and raisins. Cook for another 4-5 minutes.Turn the flame off. Add saffron strands (previously soaked in little amount of milk) and cardamom powder, stir well.
Serve hot or cold as desired
Serves 4
Turai ka Raita
Turai Ka Raita
Ingredients
Curd 500gm
Turai /Ridge gourd 250 gm
Bhuna jeera/Roasted cumin seeds powder
Kalimirch/Black pepper powder 1/2 tsp or Red chilli powder 1 tsp
Black (rock)salt/kala namak to taste
Salt to taste
Coriander leaves for garnishing
Water for boiling turai
Method
Peel turai .Cut the turai into longitudinal halves.Now  cut each halves into 1/4 inch pieces.
Heat water in a pan. Add turai and salt to it. When the turai turns soft, turn off the flame.Drain out the excess water and allow turai to cool.Keep aside.
Add curd and spices in a bowl.Beat well with a whisk until it becomes smooth.
Add turai and stir well. Garnish with coriander leaves and serve chilled
Serves 4
Turai ki sabji
Turai Ki Sabji
Ingredients
Turai  500gm (Peeled & cut into cubes)
Green Chilli 2
Salt to taste
Ghee/Clarified unsalted butter 2 table spoon
Method
Heat ghee in a pan. Add turai ,green chillies and salt.Stir & cook till the turai turns soft.
No additional water is required as water from turai will leach out during cooking.When done turn off the flame.
Serve hot.
Serves 4
Hari Mirchi ka Bharta
Hari Mirch Ka Bharta
Ingredients
Green chillies 100gm
Ghee/Clarified unsalted Butter 2 table spoon
Salt to taste
Lemon juice out of 1 Lemon
Method
In a cooking pan add ghee turai and green chillies and salt. Heat the pan in slow flame and cook till the chillies turn soft.
Turn off the flame.Transfer the pan to kitchen slab.With the help of potato masher mash the chillies to make bharta. When cooled add lemon juice and mix well.
Serves 4
Boora
Roth is served with Boora (Refine powdered Sugar) ghee, Turai ki sabji, Turai Raita , Mirchi ka bharta & Kheer.

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