Choclate walnut kheer.

Ingredients;

4 cups milk,
2 tbsp boiled rice,
1/4 cup khoya(mawa),
1/3 cup sugar,
1/2 cup walnut crushed,
1/2 cu dark choclate,
1 tsp choclate powder.

Method;

Take a pan ,pour milk for boiling,add milk and stir till the milk thickens.Now add all the left ingredients except choclate powder.Mix all and pour into a bowl.Decorate with choclate powder and keep for cooling.Serve cold.

Chutney Lassi

Ingredients;

15-20 fudina leaves(mint leaves),
1/2 bunch corriander leaves,
1/2 inch piece ginger,
1 green chilli,
1/2 small raw mango.
salt to taste,
 black salt,
1tsp roasted cumin powder,
21/2 cup yoghurt.

Method;
Combine all the ingredients in a mixture and pour into a glass.Keep refrigerated.Serve cold.

white kidney beans samosas.

Ingredients;

1 cup whole wheat flour,
 1/2 cup refined flour,,
 4tbs oil.

For the stuffing;

1 1/2 cup white kidney beans,
6-7 green chillies,
 4tsp corriander powder,
 a pinch of asafoetida,
1 piece ginger,
 1tbsp corriander leaves,
 oil(for frying),
 salt to taste
,dry mango powder2-3 tsp.

Method;

Preparation for stuffing;   Soak the kidney beans in water for 3-4 hours prior to the cooking.   Boil the beans in the same water till tender.When done ,drain out the excess water and add salt to it.Mix thoroughly and allow to cool.   Add finely chopped ginger,chillies and all the remaining spices.Mix well and keep aside.

Preparation of outer covering;
In a plate or bowl sieve the flours together.Add salt,oil and enough water to make a semi-soft dough. Divide the dough into 6 equal portions and shape into balls. . Flatten each ball with a rolling pin, roll into a disc of 6" diameter each. . Cut the rolled portion into a semi-circle with a knife.Take each cut portion and with the palm of your hand,turn it to a conical shape. 8Fill each cone shaped dough with the beans stuffing.When done,seal the edges with water.Heat oil for frying on a medium flame.When hot, reduce the flame and fry the samosas till they are crisp and golden brown in colour. When done,remove from the flame and drain out the excess oil.

To serve; It can be eaten hot or cold and can be served with corriander chutney or tomato sauce.

Idli Upma

Ingredients;

 8-10 left over idlis,
 3-4 green chillies,
1 carrot grated,
 1/2 cup grated cauliflower,
1/4 cup boiled peas,
 1/4 cup capsicum,
1tsp turmeric powder,
 1tsp red chilli powder,
salt to taste,
6-8 curry leaves,
1 pinch asafoetida,
 1/2 cup chopped corriander leaves,
 1 pinch garam masala powder,
 1/2 tsp methi leaves,
 3/4 tbsp oil,
 1 onion,
1 cup tomatoes chopped,
1/4 cup cashewnuts.

Method;

1 Take a pan,put oil and curry leaves and saute for a minute. 2;Add turmeric,red chilli and garam masala powder to it. 3;Now add methi leaves(fenugreek),corriander leaves ,tomatoes and kaju. 4;Add the grated veggies and saute them for 5 min on a slow flame. 5;Add the crumbled idlis ,salt and corrinader leaves.Mix well and serve hot.

Banana and mango milkshake with fruit.

Ingredients;

2 bananas,
1 mango,
4cups milk,
2tbsp honey
8 green and black grapes.

Method;

 Mix the bananas,mango and milk together in a mixture.Put honey and ice and mix it in a mixture again.Now take a tall(big)glass,cut the grapes into pieces and put them into the glass.Pour the milk shake on it.On the top put pomogranate seed for decoration.Keep in the fridge for cooling.Serve cold.

Corn flour halwa.

Ingredients;

1 cup cornflour,
3 cups water,
3 cups sugar,
1 cup thick ghee,
1 cup almonds,
few strands of saffron,
1/4 tsp cardamom powder,
1/4tsp nutmeg powder,
few drops lemon juice.

Method;

 Add 2 cups of water to the cornflour and keep the mixture ready.Add 1 cup of water to the sugar and boil.When the sugar melts,slowly pour the flour mixture and keep stirring.Go on adding ghee and keep stirring.When thickens,put the lemon juice,saffron paste,almond pieces.When the ghee starts seperating,add cardamom and nutmeg powder.Pour in a thali.When cool cut into pieces.

Lasoon dal palak.

Ingredients;

 150gm tuvar dal,
 100gms moong dal,
 10gms garlic,ginger chopped,
 5gms green chillies chopped,
 1tbsp cumin seeds,
 50gms fresh spinach chopped,
 50gms tomato chopped,
 1/4 tsp turmeric powder,
 1tsp butter,
 20ml oil or ghee,
50gms onion chopped,
 1tsp red chilli powder,
salt to taste.

Method;

Boil dals till soft,adding green chillies and turmeric powder.In a pan,heat oil or ghee,add cumin seeds,garlic ginger ,fresh chillies and onion.Fry them till golden brown.Add tomatoes,spinach,salt,turmeric powder and red chilli powder.When masala browns,add boiled dals.Serve hot garnished with fried red chillies.

Tikki ka saag(gram flour tikkis)

Ingredients;

 1 cup chane ka aata,
 2tbsps corriander seeds,
1tsp asafoetida,
 2-3 chillies,
1tbs dry mango powder,
1/2 bunch of corriander and fudina leaves,
 3tbsp oil
.
Important; Don't throw the boiling water of tikkis.

Method;

Mix all the ingredients ,add salt to taste and make thin tikkis .Keep on a side for a while.Now boil 3 cups of water in a deep vessel.put more water if needed .Put the tikkis slowly one by one so that it does not break.Boil for 15 minutes.Take out the tikkis from the hot water and keep it on a plate.Now take a pan ,put 1tbsp oil, 1tsp asafoetida,1tbsp mango dry powder, 1tbsp corriander powder.Mix well and put the boiling water in which u had boiled the tikkis and add the tikkis also in it.Put salt and 1tsp turmeric powder in it.Boil for 5 minutes,add corriander leaves and serve hot.See that the gravy is not very thick .

Note; This can be eaten as dinner with or without cahppatis.

Sev burfi

Ingredients;

1/4 kilo mawa,
1/2 kilo sev unsalted
1/4 kilo milk,
1/4 kilo sugar,
1tsp elaichi powder
1tbs pista and badam pieces

Method;

Take a pan add milk,sugar and elaichi powder into it.Boil this for 15 minutes.Now add mawa into it .mix till mawa becomes soft.Now add sev into it and mix till the batter thickens.Take a thali  ,grease it with some ghee and put the batter into it.Decorate with badam and pistas on top.Cool and cut into pieces.

Baked corn with cheese

Ingredients;

3 cups corn,
2 cups cream,
1cup milk.
3/4 cup yoghurt,
3spoons cornflour or self raising flour(maida),
1 cup mushrooms,
2tbsp butter,
2tbsp tomato sauce
1 boiled potato.

Method;

Boil the corn.Take a pan,mix butter and corn and fry them.On the other hand make a sauce using yoghurt,milk,cream,maida,and cheese.Now take a bowl put smashed potatoes with some salt mixed.Above it put the corn layer and on top the sauce layer.Now put cheese on top and bake in the oven for 15 minutes.Serve hot.

Stuffed chapati rolls.

Ingredients;

 1 cup shredded potatoes,
 1/2 cup red,green and yellow shimla mirch,
 1/2 cup baby corn,
1 sliced onion
,2 tbsp roasted almond powder,
 2tbsp tomato sauce,
salt to taste,
1 tbsp lemon juice,
 1 tsp garam masala,oil.
1tsp chilli powder,
butter and slice cheese.

Method;

Grate the potatoes.Heat oil in a pan and fry the onions and potatoes.Add all the shimla mirch(bell peppers),baby corn,salt chilli powder,peanuts,garam masala and lemon juice and fry for some time.Now take a chapati place some filling on it and roll them.Cook for some time using butter.Add tomato sauce and cheese slice on top.Serve hot.

Choclate mousse

Ingredients;

 2 cups dark chocolate,
11/2 tbsp liquid glucose,
1 cup fresh cream.

Method;

 Prepare a double boiler.In a inner pan add dark choclate,liquid glucose and keep it on a slow flame.Whip the cream in a bowl and add the melted choclate and mix the mixture in tall glasses and refrigerate it for 4-6 hours.Serve cold.You can put icecream on it of your own choice.

Sweet tikkis

Ingredients;

 1 cup refined flour,
1/2 cup ground sugar,
1/4 cup ghee, ghee for frying.

Method;

 Make a hard dough with refined flour,sugar and ghee using little water.Divide into equal portions and give them round shape.Deep fry the tikkis on a slow flame till golden brown in colour.Cool and serve.

Persion dish of palak.

Ingredients;

200gms palak,
2 cups yoghurt,
1/2 tsp salt,
1/2 tsp black pepper powder,
2 tbsp onions,
1 tbsp butter,
1 tsp garlic.


Method;

Boil palak in hot water for 3-4 minutes.Add some salt to it.After it cools down take the palak out of water ,drain and chop.Now take a pan put butter to it.Add onion,garlic, palak, salt and black pepper powder to it. Let it cool.Now take a bowl ,put the beated youghrt and palak into it.Mix well and keep in the refrigerater for cooling.Serve cold.

Examination Bhel

Ingredients;

 1 cup peanuts,
 1 cup sprout moong,
 1 cup mamra used for bhel,
 1/2 cup tomatoes
,1 apple and
 1 tbsp lemon juice.
 1 cup onion,
1 cup pomogranate seeds,
corriander leaves,
1/4 cup ripe mango pieces and
 3tbs tomato ketchup.If needed u can put green and imli chutney.

Method;

 Take a bowl ,put small pieces of apple into it, add lemon juice,pieces of tomatoes,onions and ripe mangoes.Add sprout moong,peanuts and pomogranate seeds to it.Mix well.Now add mamra and salt and corriander leaves to it.Above all put 3 tbs of tomato ketchup to it and mix well.

Tomato sweet corn soup

Ingredients;

2 medium tomatoes,
1/4 cup sweet corn,
2-3 spring onions,
1/2 cup vegetables of your choice,
 1/2 cup tomato ketchup,
1 tbs oil,
3 tsp cornflour,
 1/2 tsp ajinomoto,
salt to taste,
1/4 tsp black pepper powder,
 1tsp vinegar and
1 tsp corriander leaves.

Method;

 Cut the onions and tomatoes into small pieces.Take a pan ,put oil ,spring onions and tomatoes to it.Add tomato ketchup and mix well.You can even grind this.Add sweet corn and vegatables ,Put 2 glass of water.Add salt, black pepper powder, ajinomoto, to it.Let it boil for few minutes.On the other hand mix corn flour with little water and add to the soup slowly.Add corriander leaves and vinegar to it.Serve hot with bread crumbs if needed.

Bread ki bhel puri

Ingredients;

5-6 bread pieces
.2 boiled potatoes,
 2 onions,
1 cup sev,
 2 tomatoes
,1 pomogranate,
 2-3 green chillies
, corrinader leaves
, salt to taste,
 green chutney,
imli ki chutney.

Method;

First cut the sides of the bread and fry them and keep aside.Now cut the remaining bread straight into pieces and fry them too and keep aside. Now take a bowl,Add the bread pieces and add the veg.Add green chillies and chutneys as per your taste.Add salt to taste. Mix all and on the top put sev ,pomogrante seeds and corriander leaves.For decoration keep some fried breads on the side.

Veg gold coin

Ingredients;

 16 bread slices,
200gms carrots,
 200 grms french beans,
1 small cup flour,
 150 gms potatoes,
 1 capsicum,
 4 onions,
2tsp soya sauce,
1tsp chilli powder,
1/2 tsp ajinomoto,
3tbsp oil,
 1 cup bread crumbs
, salt,
 oil for frying.

Method;

Boil and mash potatoes. Chop french beans, carrot, capsicum and onions fine. Heat oil, add the chopped vegetables and ajinomoto. Saute for 4 min. Add potatoes, soya sauce,chilli powder, and salt. Mix well and cook for 3 min. Cut out small rounds from the bread slices. Put a little cooked veg.mixture over each round and press it. Add 1/2 cup water to flour and make a smooth paste. Apply a little paste over each prepared bread slice and fry it. Serve hot with green chutney.

Dhokla with green peas

Ingredients;

3 cups rice flour,
 250gms green peas boiled,
 4 cups sour butter-milk,
 1 cup urad dal flour,
 2 cups luke warm water,
1tsp soda bicarb,
1/2 tsp fenugreek seeds,
 1 tsp asafoetida,
4 green chillies,
 a piece og ginger,
1 tsp ghee,
 salt,
1 cup oil.

Method;

 Mix rice flour, urad dal flour, butter-milk,ghee and fenugreek seeds well.Add water and keep it aside to fermant for 6 hours. Grind green chillies and ginger to a paste. Add the remaining ingredients and mix well. Heat water in a kadai. Grease 3 plates,20 cm in diameter, with oil. Pour the batter into plates and place one plate at a time in the kadai and steam cook for 10 min. Cut the pieces and serve with green chutney.

Sprouted moong tacos

Ingredients;

For the tacos;

11/2 cups wheat flour,
11/2 tsp salt
,water for binding the dough
,oil.

 For the filling

4 cups sprouted moong,
4-5 potatoes-boiled and cubed,
2 cucumbers chopped,
3-4 tomatoes chopped

. For the sweet chutney;
1 cup dates,
1/4 cup tamarind,
1/4 cup jaggery(gudh),
2tsp corriander and cumin powder,
1/2 tsp rock salt
,salt to taste.

To make sweet chutney;
Soak dates,jaggery and tamarind in a water for an hour.Blend in a mixture.Add seasoning. For green chutney;1 large bunch of corriander leaves,4-6 green chillies,lemon juice 1tbs,1tbs peanuts,salt. To make green chutney;grind all the ingredients to a fine paste. To make tacos;Sieve wheat flour.Add salt and enough water to bind a stiff dough.Divide the dough into small balls,roll out into small puris,shape like tacos(bend the puri into a u)and fry. To make the filling;Put the sprouted moong in boiling water till the raw smell disappears.Drain and let cool. To fill the tacos;Mix moong,boiled potatoes,cucumber and chutneys.Fill the taco shells with this mixture and serve.

Bread Dahi ballas.

Ingredients;

8-10 slices of bread
,oil,
water,
cashewnuts and raisins(kishmish)1tbsps.
2tbs of corriander leaves,
1tsp dry mango powder(amchur powder),
salt to taste,
1-2 green chillies.
2-3 cups yoghurt.

Method;

Fry the bread slices in oil on a high flame, till it becomes brown in colour.Now put all the fried breads in a bowl of water for about 5 minutes.Now sqeeze the whole water from the breads and keep it on a plate.Add all the ingredients except the yogurt into it and mix well.Now make round balls from the mixure and keep in one plate.Pour yoghurt on it.Now put some red chilli powder,and cumin seeds powder and corriander leaves on top.Keep in the fridge for cooling.Should be eaten cold.

Tomato Burfi.(Sweet dish)

Ingredients;

2 cups tomatoes mashed and peeled
.2 cups sugar,
1 cup coconut powder,
Badam and pistachios.

Method;

Take tomatoes ,peel them .Seperate the seeds from it.Make a puree of it.Now take a pan,add tomato puree,sugar and cocnut powder.Mix well and fry on a slow flame till the mixture thickens.On the other hand take a steel plate(thali).stick some ghee on it and as soon as the tomato puree thickens put in on the greased thali.Add nuts over it and keep on a side for 1 hour.Let it cool.

Bread kachori

Ingredients;

1 whole packet of bread,
100gms potatoes,
100gms onions,
100gms green peas,
1 cup of carrot and cauliflower cut into small pieces,
2-3 green chillies,
a small grated ginger,
1tsp cumin seeds
,lemon juice of a lemon,
salt and oil

Method;

Cut or grate all the vegetables.Take a pan put 1tsp oil and cumin seeds.Put ginger and chillies.Now put all the cutted vegetables and salt into the pan and let it cook on a slow flame for some time till tender.When the veggies r soft,remove the remaining water from it and mash them.Put the vegetables in a plate.Add lemon juice and corriander leaves into it.Now take a bread in your hands ,put the mixture of veg in centre of the bread.Now cover the bread with another slice of bread and stick both the slices with help of some water.Now keep the bread in a plate and cut it into a round shape with help of a round katori (VESSEL)See that both the sides of breads is stuck properly.Now press it and fry till brown in colour.Serve hot.

Carrot kheer

Ingredients;

750gms milk,
150 gms carrot,
4tbsps sugar,
1tbs badam,
1tbs raisin(kishmish)

Method;

Peel and grate the carrot.Boil the milk,add carrot into it.Cook on a slow flame till the milk gets thick.Add sugar and cook for 3-4 minutes.When done decorate with badam and raisins .It can be eaten cold or hot.

Upma rollls.

Ingredients;

2 cups split green gram dal,
1/2 inch ginger,
2 green chillies,
1/2 bunch of corriander leaves
,1/2 tsp ajwain(thymol seeds/lovage)

For upma;
1 cup suji(semolina),
1 cup boiled peas,
1 onion,
1/2 inch ginger,
1-2 green chillies,
1/2 bunch of corriander leaves,
 juice of 1 lemon,
3-4 curry leaves
,1tsp chana dal(white gram)
1tsp urad dal(horsebean lentil,
1tsp mustard seeds
,salt to taste
,3-4 tbs ghee.

Method;

Soak the split green gram dal in water for 4-5 hours.In a mixture put dal.green chilies,ginger,corriander leaves,salt ,ajwain and grind it into a fine paste.Now on the other side make upma.Take a kadai or pan and put suji and fry on a slow flame for few seconds ,Empty the vessel and put suji in one plate.Now again take a pan,put ghee,when the ghee is little hot,put mustard seeds.When the mustard seeds start sputtering,put curry leaves,onion,urad and chana dals.Mix well.Now put suji and 2 cups of water ,Cook till the suji thickens.Add lemon juice to it.Heat the non stick pan.spread 1 tsp ghee evenly on it,Spread the batter of split green gram dal on it in round shape.Add ghee on the sides of the spread out batter.Allow it to cook.Turn it around and let it cook on both the sides.Cook till it is light brown in colour.Now pour a spoon of upma on it and make a roll of it.Serve hot with green chutney,or pour chutney on it.

Baked rice pulao

Ingredients;

250gms rice,
150gms moong dal(yellow dal),.Soak dal in water a day before making the receipe.
small cauliflower,
150gms carrot,
1/2 kilo green peas,
2 large onions,
3-4 tomatoes,
11/2 cup white sauce,
1/2 cup grated cheese.
1/4 tbs garam masala powde
r,salt to taste
and 1tbs ghee.

Method;

Soak rice in water for an hour.Cut the cauliflower,carrots and tomatoes into small pieces.Take a pan ,put ghee in it.put onion and fry until light brown.put all the veg like tomatoes ,cauliflower,peas and carrots.Add salt to it.If needed put some water in it.See if the vegetables have soften,put garam masala and mix well.Off the gas .Now take a pan put moong dal and 1/2 tsp ghee in it.Fry for 4-5 minutes on a sloe flame until tender.(soft),put some salt into it.On the other side boil the rice and keep on side.Now take a baking dish.Divide vegetables into 2 portions.Put 1 portion of veg in the baking bowl .Then put the yellow dal over it.Now put the boil rice and then again the second portion of veg on it.Put white sauce over the veg on top.Pour cheese over it and keep in the oven for 10-15 min.Serve hot.

Kashmiri Chaman(paneer)

Ingredients;

300gms chaman(paneer),
150 gms shimla mirchi,
150 gms onion
,400gms tomatoes
,20gms ginger garic paste,
10 cashewnuts,
10kishimsh(dry grapes)
50 gms butter, ,
4cardamom(elaichi)
,2-3 cloves.
salt to taste.

Method;

Cut the tomatoes ,shimla mirchi and onion into small pieces.Cut paneer also into small pieces.Take a pan put butter in it,add 2-3 cloves,cardamom and onion.Fry till onions become light brown.Put ginger garlic paste and mix for few seconds.Put tomatoes salt cashewnuts and kishmish and fry for about 10min.Now put shimla and paneer.Keep on gas for 2 minutes .Put corriander leaves on top and serve hot.

Bharwa Shimla mirchi

Ingredients;

6 hard shimla mirchi,
2 cups boiled rice,
1 cup white sauce
,25gms cheese,
1/2 tsp black pepper powder
,salt to taste.

Method;

Cut the top of shimla mirchi and take out the masala from inside.Now take a bowl mix boiled rice ,cheese ,white sauce,black pepper powder and little salt as cheese is salty.Now mix the mixture and fill in the shimla mirchis and put in the oven for 20 minutes at 300c.Serve hot.If u want u can make a gravy of tomatoes and put these mirchis and serve as vegetable.This can be eaten with rotis.

Bharwa tomatoes

Ingredients;

 6 hard tomatoes,
 2boil potatoes,
1/2 cup boiled peas,
2-3 green chillies,
1tbs corriander powder,
1/2 tsp cumin seeds,
salt to taste,
1/2 tsp garam masala,
25gms cheese.

Method;

Cut the upper little portion of tomatoes and take out the puree from inside and keep on one plate.Empty the whole tomato from inside.Now take 1tsp of ghee in a pan and add cumin seeds, ginger,chillies, and fry for some time.Now add boiled potatoes and peas and fry for few seconds.Put salt, corriander powder,garam masala powder,and 1 tsp lime juice.Now let the mixture cool for half and hour.Take some mixture and fill into the tomatoes and pour some cheese on it.Keep in the oven on 300c for 15-20 minutes.The puree u had taken out from the tomatoes can be used in making macroni or pastas.Take out from the oven and serve hot.

Vegetable Pattice

Ingredients;

 800gms potatoes
,80gms bread,
 200 gms peas,
2-3 green chillies
a small piece of ginger,
100gms onion,
corriander leaves,
1 lime juice,
a pinch of garam masala
,dry mango powder 1/2 tsp.

Method;

Boil the potatoes.Peel and mash them.Soak bread in water,squeez out moisture and mix with potatoes.Add salt and lime juice.Cut chillies and ginger into small pieces.Heat a little oil in a pan.Add chopped onions.When onion is light brown add peas,chillies and ginger.Cook till peas are soft.Then add corriander leaves,garam masala.lime juice and mango powder.Mix well.Divide potatoes and peas into even portions.Shape potatoes into cups and stuff with peas.Bind the edges together and shape into rounds.Deep fry till crisp brown.

Palak Idlis

Ingredients;1 bunch of palak,250gms semolina,1/4 CUP Paneer,crumbled,2tsp oil,2tsp green chilli paste,1tsp grated coconut,1/2 tsp soda bicarb,a little curd,salt to tast Method;Soak semolina in curd for an hour.Chop spinach finely.Add soda bicarb and salt.Mix well.Drain the excess water.Mix spinach,semolina and green chilli paste.Now take a cooker pour 2 glasses of water in it.On the other side pour the idli batter into idli maker mold.Put the mold in the cooker and close the lid.Give 1 whistle and let it cool for half an hour.