Left over chappatis sabji

Ingredients:

4chappatis, cut into pcs,
4/6 washed & chopped green chillies
,1 tsp mustard seeds
few kaddi pattas,
1/4 cup washed and chopped fresh corriander leaves
,1/2 tsp ambchur powder,
1/2 tsp corriander powder,
2 tomatoes cut into small pieces,
1/4 tsp haldi,
salt according to taste,(option pinch of hing)
1tbsp of oil
.2 cups water or as required

Method:

Heat oil(ghee) in a vessel,add mustard seeds,chillies,kadi patta,and tomatoes.Now add the pieces of chappatis.Add salt, turmeric powder,ambchur powder and corriander powder into it.Add water and let it boil for 15 min till the chappatis is soft.Garnish with corrainder leaves.Can be eaten in breakfast or dinner.

Mawa kachori

Ingredients;

For the stuffing;

   1/4 cup badam.
1/4 cup pista.
1/4 cup kharik(dry khajoor)(dates),
1/4 cup kaju.(coarsely grounded)
1tsp of cardomam powder,
1/2 cup powdered sugar,
1tsp khus khus,(u get in groceries stores in India)
1 pinch kesar
.1/4 cup of kishmish
,1tbsp ghee.


Ingredients; for the outer layer of kachori

2 cups maida
,2tbsps Ghee.

Ingredients for the syrup
3cups sugar and water upto to the sugar level.
cardamom powder,
2pinch of kesar.
Handfull of spilted badam pista for garnishing.

Method;

 Roast all the mevas in a pan,adding gradually kismis.sugar.kesar ,cardamom powder,khuskhus.keep aside let it cool. Now knead well the maida with ghee,make abt 12 balls. Now prepare the sugar syrup=mix sugar and water and let it boil till it reaches a thick consistency of two taar.adding kesar and cardamom powder. Now fry the kachoris,roll out each ball,fill in each with the prepared mava abt 1tbsp in each,seal it well with water and when all done deep fry in ghee.when brown remove and keep aside. let it cool,and start dipping each kachori in the syrup allow it to remain at least till the kachori is covered well with syrup.remove the kachoris.Garnish with splitted badam pista. these will serve 10to 12 people.

Dudhi masala

Ingredients;

1/2 kg dudhi(peeled and cut into big cubes)
4/6 chopped green chillies,
1/2 "inch ginger chopped
,1/2 cup fresh corriander finely chopped,
1tbsp chana atta,
pinch hing,
1/4 tsp haldi powder,
1/2 dried coriander powder,
1/2 tsp red chilli flakes,
1tbsp oil,
1/2 tsp amchur,(or promegranate seeds)

Method:

Boil the dudhi cubes,being careful not to allow to over boil, Drain and keep aside, Take a round bottomed vessel,heat oil, roast the chana atta,add all the masalas,stir well,add the boiled dudhi cubes,mix well,allow it to simmer on very slow flame, Add 1tbsp of water if feels dry. Garnish with corriander leaves and serve hot. Goes well with lunch or dinner.

Methi(leaves)Aloo sabji

Ingredients;

4 pcs potatoes med size
Fresh methi leaves( 1 small bunch)
4 green chillies chopped finely,
1 tbsp oil,
1/2 tsp red chilly powder,
1/2 tbsp ambchur powder,
1 pinch hing,

Method;

   Boil well the potatoes,peel and cut them into cubes. Chop finely the methi leaves and boil them in a seperate vessel,when done squeeze out the water and keep aside. Now in a pan heat oil,add the chopped chillies and hing. Add the boiled potatoes,salt , and amchur powder. Mix it well,now add the methi leaves and the red chilly powder. Let it simmer for a few minutes. Serve hot. Can be eaten with roti. Serves 4 to 5.

Lotus root pakodas(Bhee)

Ingredients;

1/2 kg bhee(lotus root)washed and cut into round slices
1/2 cup chana atta
,salt according to taste,
1tsp oil for the batter,
1 pinch of hing.
1cup washed and finely chopped fresh corriander leaves,
4/6 washed and finely chopped green chillies,
1tsp amchur
1/2 sugar(optional)
1/2 tsp of washed and crushed ginger,
oil for frying and
 water.

Method:

Boil the lotus root in enough water,meanwhile in another vessel prepare the batter with chana atta and salt,hing and oil. also in another vessel prepare dried chutney by mixing all the chopped chillies,corriander leaves salt, amchur,keep aside. Remove the lotus root from water,drain and sandwich two pcs with the dried chutney,prepare the rest and keep aside. Now heat oil and dip these sandwiched lotus root and deep fry them on both sides till brown.drain well and remove. Serve very hot with any chutney.

Moong dal sheera

Ingredients;

1 cup moong dal(dhuli huai),
1 cup sugar,
 a pinch of saffron(kesar),
 1/2 cup milk,
3/4 cup mawa(khoya),
1tbsp besan,
 1 cup ghee,
10-12 almonds and pistachios.

Method;

Wash and soak the moong dal for 6 hours or overnight.Grind coarsely using very little water. Prepare one string sugar syrup with sugar and one half cup of water.Soak saffron in hot milk. Crumble mawa into fine gravee. Blanch almonds in boiling hot water for 5 minutes. Cool and peel them, cut them into thin slivers. Heat ghee in a thick bottom form and add 1 tbsp besan. Now add the ground moong dal,keep stirring over a slow flame till the dal turns golden brown. Add the sugar syrup and saffron in milk. Stir till they are thoroughly in corperated and the sheera is of dropping consistancy. Add mawa and cook till it dissloves. Serve hot garnished with sliced almonds and pistachios.

Chane ke aate ki tikki ki sabji

Ingredients;

1 cup chane ka aata,
1 pinch hing,
1tbsp half crushed sukha dhaniya,
 2-3 green chillies,
 1 small piece of adhrak (ginger) cut into small pieces,
 1/4 bunch of corriander leaves
 1/2 bunch of fudina (mint leaves),
 2 tbsp oil,
 salt to taste,
2 tbsp daram grinded (dry pomegranate seeds grinded).
1tsp haldi

Method;

Mix all the above ingredients in a thali and make thin round tikkis of the mixture. ON other hand take a toap and boil water into it.When the water starts boiling .put the tikkis into it slowly.First put one and see that it doesn't break.Then put all the other tikkis into it.Boil for about 10-15 minutes.When they are done,take out from the water and keep on a side.Don't throw the water Now take a kadai ,pour oil and hing in it .Now put the tikkis in kadai slowly and see it doesn't break.Slowly pour the boiling left water of tikkis on it.Now put little salt as there is already salt in the tikkis,haldi,and corriander powder.Cook for about 10 minutes on slow flame.It should not be dry. Serve hot with roti or u can even eat without roti .

Khichadi with pani ki kadi

Ingredients;

1 cup rice,
1 cup tuvar dal,
salt to taste,
1/2 tsp haldi,
1/2 tsp ghee.
 1/2 tsp hing

Methodfor rice;
Boil rice and tuvar dal together in a top and put salt and haldi in it.When done remove it in a channi and keep the water on one side.Place a tava on the gas and keep the empty toap on it.Few seconds later put the rice and dal back in the toap .Add ghee and salt into it.Keep it on tava on a slow flame(so that the left water in the rice gets dry.)

For pakodis;
3 tbsp chane ka aata,
1/2 tsp hing,
1/2 tsp corrinader powder
,1/2 tsp oil.
MIx all the ingredients and make pakodis of the mixture.fry them)

pani ki kadi Ingredients;
3 tsp chane ke aata(1tsp should be taken per person)
,1 tsp hing,
 2-3 green chillies,
2-3 kukum fool.
1 tbsp gudh,
 1/2 tsp haldi
.5-6 kari pattas.
1/2 tsp of jeers and hurba(cumin and methi seeds)

 Method to make kadi;

First take(chane ka aata with water about 2 glasses) Place a toap or around pan on a gas and put 1tbsp oil in it.Add hurba,jeera,hing,kari patta and mirchi to it.Fry for some time and add rice and dal pani to it Then prepare chane ka aate with pani mix in it.Put salt and haldi into it.Let it boil and add kukum k fool and gudh in it.Boil for sometime till it thickens.When done put corriander leaves on top.Now add pakoris of chane ka aata into it and again boil for a second.Serve hot with bhuni khichadi.

Magji ladoos(chane ka aata ke ladoos)

Ingredients;

1 cup gram flour(chane ka aata),
1/3 cup ghee,
1/2 cup powdered sugar,
.1/4 tsp cardamom powder,
 1tbsp milk,
3 tbsp ghee.
1/2 cup dry fruits crushed into small pieces.

Method;

Heat ghee in a pan.Take chane ka aata in a thali and make a shallow well in the centre.Pour 3 tbsp of very hot ghee and 1tbsp of milk and mix well with the aata to form small granules.Seive the mixture to ensure uniform granules formation.Heat the mixture in the pan with the remaining hot ghee till reddish brown.Add powdered sugar ,dry fruits and cardamom powder to it.When almost cool,mix well and form ladoos.(By the same method ladoos also can be made from moong dal flour (green gram split without skin) or coarse wheat flour.

Mewala(samosas made of dry fruits.)

Ingredients for stuffing;

1 cup Badam,
1 cup Pista,
 1 cup kishmish,
 1 cup kharik(dry dates)
1/4 cup khas khas(poppy seeds),
Dry fruits should be half grinded ,
1 fried mori puri(puri with lots of ghee)exception(not necessary)
1/4 cup ghee,
11/2 cup powdered sugar(if needed u can put more.)
1 tsp elaichi powder

For the dough;
 2 cups maida,
2 tbsp ghee

Method;

Take a kadai,pour ghee and the mixture of dry fruits (half grinded) and mori puri into it,Fry for about 5 minutes and off the gas.Now add powdered sugar and elaichi powder into it and mix well.

For the Dough;
 Take a thali ,add maida and ghee and mix well. Add enough water to make a semi-soft dough. Divide the dough into equal portions and round up each portions in the shape of a ball.Flatten each ball and with a rolling pin,roll each into a disc shape 6'' diameter. Cut the rolled portion into a semi-circle with a knife.Take each cut portion and with the palm of your hand, turn it into a conical shape. Fill each cone -shaped dough with the dry fruits stuffing.When done seal the edges with water. Heat the oil (less) mixed with ghee(more) in a kadai for frying on a medium flame. When hot, reduce the flame to a simmer and fry the mewalas till they are crisp and golden brown in colour.hen done,remove from the flame and drain out the excess ghee. Serve hot.

Kaccha Pakka veg

Ingredients;

1/2 carrot
 1/2 shimla mirchi
,1/2 pattagobi(cabbage),cut into thin long elongated strips
.2-4 karipattas,
1-2 chillies,
salt to taste,
1/2 tsp lemon juice
,1/2 tsp haldi,
 1/2 tsp rai (mustard seeds),
1/2 tsp oil.

Method;

Heat a pan .put oil and rai into it.Let it temper.Add the vegetables and other ingredients and mix well for 5 minutes.Off the gas and decorate with coriander leaves.

Gagan Ganthiya(made of chane ka aata)

Ingredients;

1 cup besan ka aata(chane ka aata),
1/2 tbsp corriander seeds(sukha dhaniya) half crushed,
 1 tsp hing,
1 tbsp oil.
1/2 tsp mari(black pepper)

Method;

Take a thali ,mix all the ingredients,add little water to make a hard dough.Now take small quantity of the dough and give them oval shape .Heat the oil in a kadai for frying on a medium flame.when hot,reduce the flame to a simmer and fry the gandhiyas till they are crisp and golden brown. These can be eaten on dinner like farsan.

Gulab(rose petal) pak(sweet)

Ingredients;

6 edible pink or red roses
, 200 gms mawa(khoya),
 3/4 cup sugar,
1/2 tsp cardamom powder(elaichi),
1 pinch kesar

Method;

Cut edible rose petals finely .Mix the mawa.Stir on a very slow flame.When starts thickening, add sugar and continue stirring.When bubbles are formed at the bottom and tends to seperate from the vessel, put off the heat.Add cardamom powder and saffron paste.Mix well.When slightly cold, pour into a greased thali.

Chatpata lime juice

Ingredients;

juice of 4 lemons
sugar or honey to taste,
2 tbsps jaljira powder,
chilled water,
crushed ice,
lemon slices to garnish.

Method;

Squeeze all lemons to remove juice and strain the juice to remove seeds.Pour into a large jug.Add the remaining ingredients to get desired sweetness and mix well.Serve in chilled glasses garnish with lemon slices. U can make this without jaljira and mix all the ingredients with mini primer.This will taste delicious.

Bharwa Bhindi(lady finger)

Ingredients;

8-10 lady fingers,
 1-2 green chillies,
1 tsp red chilli powder,
 1tsp haldi powder,
1 tsp hing,
 1/2 tsp ambchur powder,
1/2 tsp corriander powder,
 1 tsp sugar
.2-3 tbsp chane ka aata.
1/2 tsp oil
2 small sizes tomatoes(exceptional)

For the fillings;
Take a thali, put chane ka aata and all the other ingredients except the lady fingers.Mix the flour with little water to make a semi -hard mixture.

Method;

Take the whole lady fingers,slit them in between and fill the mixture into it and keep aside.Now take a pan or kadai, add 1 tbsp oil and 1 tsp hing into it.Add the tomatoes cut into small pieces.Fry them on a slow flame for about 5 minutes till they are tender. Now add the filled lady fingers into it,add salt and haldi powder.Cover it with a thali of water.Simmer for 10-15 minutes.If the lady fingers are soft ,add ambchur powder 1tsp and corriander powder 1tsp, red chilly powder 1tsp and 1/2 tsp of sugar and mix well slowly.Simmer it for about 5 minutes covered with thali again.When done add corriander leaves.Serve hot with fulka.

Suji (semolina) ka halwa

Ingredients;

1 cup suji,
1 cup ghee,
 2 cups sugar,
 3 cups water,
 2 cardamoms crushed or 1/2 tsp (elaichi powder),
1/4 cup raisins,
 1/4 cup almonds and pistachios together chopped.

Method;

In a pan, mix water and sugar and put them to boil. In another pan heat ghee.Once heated ,add suji and fry until it turns golden brown. Add cardamom or elaichi ,raisins pistachios and almonds to the fried suji. Mix it well. Now add the sugar syrup to the mixture.Keep stirring while adding the syrup to avoid the formation of lumps.As the mixture starts to froth ,remove it from the flame. The suji ka halwa is ready to be served. You can add milk instead of water if u like.

White moolis(radish) and brinjal sabji

Ingredients;

3-4 medium sized moolis sliced into thin round shape,
1-2 small brinjals cut into small pieces.
leaves of moori chopped finely.

Method;

Wash all the vegetables and keep aside., 1 tsp rai(mustard seeds), 1 tsp hing, salt to taste, 1 tsp haldi powder, 1 tsp ambchur powder, a tsp corriander powder, 1 tsp sugar. 1 tso oil.1-2 green chillies. Method; Mix all the veg and wash them .Keep aside..Now take a kadai, add rai and hing into it.Add the moolis,brinjal and moori leaves(veg) into it.add salt,haldi powder and cover it with a thali of water.Keep on a slow flame till mooris is tender.Now add the rest ingredients and simmer for 2-3 minutes.off the gas and add corriander leaves. This can be eaten on lunch with  khichadi.

Suji(semolina ) Dhoklas

Ingredients;

1 1/2 cup suji,
 1/2 cup dahi,
1/2 tsp rai(mustard seeds),
 salt to taste,
 1/2 tsp haldi,
 1tsp hing,
1 tsp baking soda or eno,
 1 tbsp corrainder leaves.
1tbsp oil,
1tsp adhrak(ginger).
2-3 green chillies.

Method;

In a vessel, mix suji and dahi.Add ,green chillies, salt, haldi powder ,soda or eno ,hing, adhrak,corriander leaves.Cover it and keep for about half an hour.In a seperate vessel,heat oil,add mustard seeds and hing.Let it temper.when the mustard seed starts popping,add the mixture to the batter.Grease a thali and pour this batter in it.Steam the dhoklas.The dhoklas will puff up slightly.When done remove and cut into pieces. Dhoklas can be served with green coriander chutney.

Maida(self-raising flour) Pakodas

Ingredients;

1 cup maida,
salt to taste,
 1medium sized potato(grated),
1/2 bunch of fudina leaves.
 1-2 green chillies,
 2tsp corrinader leaves.
1 tsp hing.
1tbsp oil.

Method;

Take a bowl and mix all the ingredients and make a batter.Now fry them in a hot medium oil in a round shape of pakodas. Serve with green chutney.

Chutney Lassi(Chaas)

Ingredients;

15-20 fudina leaves,
 1/4 bunch of corriander leaves,
 1/2 inch pieces of adhrak,
 1 chilly,
1/2 small raw mango
, salt and black salt to taste,
 1 tsp roasted jeera(cumin) powder
,2 1/2 cup dahi(yoghurt)

Method;

Mix all the ingredients in a mixture with ice .Keep in a fridge for 4-5 hours.Serve cold.

Rose Sharbat (syrup)

Ingredients;

1 kg desi rose
 3 kg sugar

Method;

Pluck the petals of the rose and wash them.Dry with a muslin cloth wiping off all the water from the petals.Make sure there is no moisture left on the petals.In a glass jar,layer rose petals with half a sugar alternating between the two till the jar is packed till the top.Keep the jar in the shade for around 15 days till the sugar dissolves completely.Shake the jar well everyday.When the sugar is completely dissolved,make a sugar syrup with half a litre of water and 2 1/2 kg sugar.Add the petals to the syrup and mix well.Strain and pour the liquid in a glass bottle.Use like a concentrate.Mix 3-4 tbsp in a glass of water or milk for drinking.Serve cold.

Potato Pattice(Aalu Pattice)

Ingredients;
4 boiled potatoes and
2 boiled potatoes,
 2-3 tbsp corriander leaves
,1 tbsp dhaniya(corriander )powder,
 1tbsp ambchur powder,
 1tsp hing,
2-3 green chillies,
1 tsp ginger ,cut into small pieces
,salt to taste,
1tsp garam masala powder.
2tbsp arrowroot powder

Method of potato filling;

Take 2 boiled potatoes and mix  other ingredients(masalas) and mash the potatoes.Divide the mash potatoes into equal portions.

 Now take 4 boiled potatoes,add salt to taste as there is salt  in the filling also.Add 2tbsp arrowroot to it..Divide it same equal portions as above filling potatoes.,Flatten each portion with the palm of your hand and place the above potato filling in the centre.Seal the patties properly by extending the potatoes.Round and flatten the patties. .Heat the oil for frying on a slow flame.When hot,deep fry the patties, till they are golden brown in colour.