Poran poli (sweet dal roti)

Ingredients;

Cardamom Powder – 1 teaspoon
tuvar Dal – 1 cup
Ghee – 6 tablespoon
Maida – 1/4 cup
Nutmeg Powder – 1/2 teaspoon
Salt - a pinch
Sugar 1 1/4 cup
Water
Wheat Flour – 1 cup

Methodfor the dough;

In a bowl, mix flour, salt and ghee and add enough water to make soft dough

Method;

Cook dal til soft, strain extra water and let it cool. 3. Mix dal and sugar, grind it in a smooth paste. . Place the dough in a vessel and cook , stirring till mixture can be formed into soft ball. 5. Take a little dough, flatten into round sheet, place a small of filling (pooran), cover it nicely. 6. Roll out to thin round shape. 7. Cook on hot pan(tawa), pour some ghee on it.
8. Serve hot.

Kulfi

Ingredients;
Sweetened Condensed Milk - 14 oz
Evaporated Milk - 12 oz
Heavy Whipping Cream - 16 oz
Cool Whip Whipped Topping - 16 oz
Saffron (Kesar) - 1 big pinch
Sugar - 1 tsp
Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground

Directions ; Use a mortar and pestal, grind together Sugar and Saffron.

Method;

In a large mixing bowl, combine sweetened condensed milk, evaporated milk, heavy whipping cream and cool whip. Using an electric hand blender (or by hand), gently mix all ingredients together. Add in saffron and sugar mixture and nuts, mix well. Into small dixie style plastic cups, pour the mixture , Cover cups with foil and insert a wooden popsicle stick into the center. Freeze Kulfi for at least 4 - 6 hours, preferably overnight. TIPS Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays.

handmade sabudhana(sago seeds) uttappa

Ingredients;

Salt to taste
Ghee or Butter 2-3 tbsp
Chopped coriander leaves 1/2 bunch
1 cup Sabudana / sago seeds
1 big potato boiled and mashed
Coarse paste of 3-4 green chillies and
cumin seeds 1 tsp
Roasted peanut powder1/4 cup

Directions;

Wash and soak sabudana in enough water for 30 mts. After 1/2 hour drain excess water, cover and keep it overnight. In the morning add few splashes of water, cover and keep for 1 hour. Mix green chillies and cumin seeds and make a coarse paste. Mix soaked sabudana, chilli paste, coriander leaves, salt, roasted peanut powder, boiled potato together and make a soft dough. (add few splashes of water if required) Take any plastic thin, make a small ball from the dough, sprinkle few drops of water on plastic thin, place the dough and just press it in round shape by hand. Heat pan on a medium high, add some oil and place uttappa and roast till it gets nice golden color from both the sides. Serve hot with yogurt, chutney or sauce!

Tricolour lasagna

Ingredients;

Lasagne sheets 200gms,
parmesan cheese 300gms,
fresh button mushroom 100gms,
3 cups water.mushrooms

For garnishing -
few thin slices tomatoes,
few strips capsicum,
few strips corn seeds
few tomatoes for decoration 3nos

For Green layer:
(For Bottom Green Layer) American corn boiled 50gms,
spinach puree 100gms,
oil 1tbsp,
salt to taste.

For Bechamel Sauce: (For Middle White Layer)
Butter 1tbsp,
refined flour 1 tbsp
milk 1 cup,
salt and pepper to taste,
nutmeg powder a pinch.

For Tomato Salsa: (For Top Saffron Layer)
Tomatoes 200gms
capsicum i small,
a pinch of cumin seeds(jeera),
1tbsp oil,
tobasco sauce 2tbsps,
2 pinches mixed herbs,
salt to taste.

Method;

Boil enough water to immense the Lasagne sheets. Put the sheets in the water for 10-15 minutes, covered. In the meanwhile, finely chop the tomatoes, capsicum . Heat oil in a microwave open for 20 seconds on high. Add a pinch of cumin seeds, reheat it for 10 seconds. Now add the tomato and capsicum and cook for 2 minutes. Add a little water if it starts drying. Stir it nicely. Add the tobasco sauce, mixed herbs, salt and cook for 30 seconds. Take out the Lasagne sheets and lay them on a kitchen towel to let them dry. Turn them after few minutes to let it dry on other side. In another pan, mix the boiled corn, spinach puree, and salt. Cook for 2 minute and keep it aside. In another oven-proof pan, melt the butter, add the flour and stir it properly and cook for 2 minutes or until brown in colour, stirring at regular intervals. Add the milk, stir and cook for 3 minutes on HIGH till it thickens. Add the seasoning and cook for another 30 seconds. Add the boiled mushrooms and cook for 1 minute and keep it aside. Method for assembling: Layer a few sheets of lasagne to cover the bottom of a deep rectangular oven-proof dish. Now, pour the corn-spinach mixture to make a thick layer. Sprinkle grated cheese and mixed herbs.Cover with few sheets. Now its turn for the mushroom-bechimal sauce to form a thick layer over the sheets. Spread grated cheese again. Sprinkle little mixed herbs over it and cover with again a layer of lasagne sheets. Pour the salsa evenly on the sheets to form a thick layer. Sprinkle generous amount of cheese and mixed herbs on the top. Dot with little butter. Bake for 5-7 minutes on GRILL mode until the desired browning is done. Let it settle for 2 minutes and then garnish it. Re-warm if required. Serve hot as it is or with fresh green salad.

Mocha cooler(drink)

Ingredients;

250ml milk,
100ml cream,
25ml strong black coffee,
4 scoops choclate icecream
4tbsp drinking choclate.

Method;

Properly dissolve the chocolate in strong black hot coffee. Pour in milk. Let it cool down a little. Whisk in cream. Refrigerate for few minutes. Pour ice cream over it. Serve immediately.

Mix raita

Ingredients;

  1 Sweet potato boiled and chopped
1 Potato boiled and chopped
1 Cucumber chopped
4-5 Water chestnuts boiled, peeled and chopped
1 cup Fresh thick curds
1 tbsp Coriander finely chopped
1 small Green chilli finely chopped,
1tbsp Whole roasted peanuts
1/2 tbsp cumin seed powder
1/2 tbsp Cumin seeds whole
1/2 tbsp salt to taste,sugar to taste,
1 tbsp oil

  Method;

Beat curds in a deep salad bowl. Add cumin powder, salt, sugar, chilli, mix well. Add all prepared vegetables, peanuts, mix to blend well. Chill well till required. Heat oil in a small crucible, or tempering spoon. Add cumin seeds, allow to splutter. Pour sizzling tempering over raita. Garnish with chopped coriander. Note: To save a lot of time in chilling raitas, chilled prepared ingredients well ahead of time. Minimum time will be required in then preparing them for serving.

Chilly chana chutney

Ingredients;

Chowly chana(chola), or use roasted chana(soaked over night)1 cup,
Red chlli (whole)2 (or more),
Cumin (jeera)1/2 tsp,
Tomato 1 big,
 Coriander50 gms,
 Amchur powder 1-1/2 tbsp
,Green chillies 2 (or more
)Salt - According to taste,
Ginger paste1/2 tbsp.

Method;

Soak chana over night remove all water. Grind all the ingredients to a thick paste by adding water as needed. You can use this as a vegetable dip or use it as a chutney ,tastes very good with white rice, pakoras, Poori etc. Try and enjoy..

Spicy khaja

Ingredients;

2 cups maida (plain flour)
1/4 cup rice flour
2 tbsp. rice flour separate
1/2 tsp. omam seeds(ajwain)
1/2 tsp. turmeric powder
1/5 tsp. asafoetida powder
2 tbsp. oil
2 tbsp. ghee
Salt to taste
Some dry flour for dusting
Oil to deep fry

Method;

Mix together plain flour and 1/4 cup rice flour. Add salt, seeds, 2 tbsp. oil, asafoetida, turmeric, mix well. Add enough water to make a not too soft pliable dough. Take a pingpong ball sized lump, shape into ball, roll. While rolling use dry flour for dusting. Roll into a large chappati. Apply ghee on top with back of spoon. Sprinkle some rice flour all over. Starting from one end, roll into a tight swiss roll. Cut into 3/4" to 1" thick slices. Take one, roll over it lightly once or twice only. The puri should just flatten enough to stay together. Do not roll to make thin again. Place on a clean cloth, to dry a bi. Keep aside. Repeat till all dough is over. Heat oil in a heavy frying pan. Let in few puris at a time in hot oil. Fry on med. To low flame till very lightly golden. Flip sides and repeat above. Drain and keep aside to cool. Cool completely before storing.

Misri roti(ground sugar)

Ingredients;

1 cup plain flour (maida)
1 cup sugar ground
1/2 cup melted ghee
1/2 tsp. cardamom seeds crushed
8-10 pistachios
8-10 almonds

Method;

Crush almonds and pistachios coarsely. Mix together flour, sugar and cardamom. Add melted ghee, and mix to hold together. Add very little milk if required. Take a 5"-6" nonstick pan. Sprinkle and press down sliced dry fruit gently. Pat and shape into flat 1/2" thick round. Cook on very slow flame. Rotate a little occasionally, very gently and carefully. Cook till light golden from bottom and edges. Cut into 4,6 or 8 triangles, as desired. Serve warm or cooled. Apply silver foil while warm, if desired.

malpuwas(sweet)

Ingredients;

For the Malpuas :

 1 cup cream
4 tbsp maida
ghee for frying

For the Saffron Syrup :
1 teacup sugar a few saffron strands
2 tsp milk
2 tsp rose water (optional)

For garnishing :
 2 tbsp chopped dry fruits

Method   : Combine the cream and flour into a batter. Smear very little ghee on a frying pan and spread a small amount of the batter on it. Fry on both sides using a little ghee until it becomes golden brown. Drain on absorbent paper. For the Saffron Syrup : Melt the sugar in 1 cup of water and simmer for 5 minutes to make a syrup of 1 string consistency. Warm the milk in a small bowl, put the saffron and rub until the saffron dissolves. Add to the syrup. Put the rose water and keep the syrup warm. How to Proceed : Soak the malpuas in the warm saffron syrup for 2 to 3 minutes and drain. Garnish with dry fruits. Ready to serve.

Balushahi(sweet)

Ingredients;

1 1/2 cup maida(self-raising flour)
a pinch of soda
1/2 cup water
1/4 tsp tatric acid
1/4 tsp alum(phitkari)
100 gms pistachios
4 tbsp ghee

For the sugar syrup(chashni);

1 kg sugar
1 glass water
1/2 tsp crushed cardamom(elaichi)
oil as required
2 silver leaves(chandi ka warq)

Method;

In a bowl ,add maida,soda,tatric acid,alum,ghee and 1/2 cup water.Knead well to make small balls.Make a dent in the centre of the dough ball with your thumb.Fry in pil till golden brown in colour.

For the sugar syrup;

Take a bowl ,add sugar water and cardamom and keep on a slow flame,till it thickens.Soak balushahis in the syrup for half an hour.Garnish with silver leaves and pistachios.
 

Badam ka sheera(almond)

Ingredients;

1 cup coarse wheat flour
 1-1/2 cups blanched almonds
1 cup sugar
3 cups water
1 tsp. cardamom powder
1/4 tsp. saffron strands crushed
 1 tbsp. warm milk
 1-1/4 cup ghee
 8-10 blanched almonds chopped into slivers or halved

Method;

Rub and dissolve saffron in milk, keep aside. Dry and powder blanched almonds, saving 10 for garnishing. Melt ghee in a large heavy pan. Add flour, stir fry for 2-3 minutes. Add almond powder, stir fry till golden and aroma exudes. Take care to stir continuously. Add water, stir and cook. Add sugar, and cook further, stirring gently. When ghee starts to exude, add cardamom and saffron. Stir, and take into serving dish. Garnish with chopped almonds. One may put it in hotcase to keep hot, reheat in microwave, or in a pan.

Agra ka petha

Ingredients;

1 kg. Firm white pumpkin
 800 gms. sugar
2 tsp. calcium hydroxide (kitchen lime)
1/2 tsp. alum powder
1 tsp. rose water
3-4 drops kewra essence
2 cups water

Method;

Dissolve alum in 1/2 cup water. Keep aside. Dissolve lime in 1 litre water, strain with a clean cloth, twice if required. Peel pumpkin, discard seeds, mushy centre. Cut into  rectangular blocks or as desired. Prick all over with a metal skewer or fork. Put pieces in lime water. Soak for 30-35 minutes. Drain, wash under clean running water for 2-3 minutes. Put in a bowl, sprinkle alum water, shake to coat all pieces evenly. Drain, boil pieces in a large heavy pan, till a little soft and exuding water. Make a syrup of sugar and water, till 2 1/2 thread consistency Put drained pumpkin pieces in syrup, boil till syrup becomes thick again. Keep covered with a mesh, overnight. Drain, boil syrup again till thick, add pieces, reboil for 3-4 minutes. Drain out excess syrup, sprinkle essence and rose water. Cool completely, refrigerate.

Til ganjak (seasame chikki)

Ingredients;

1 cup Sesame(til)
3/4 cup Jaggery(gudh),
1/2 tsp Cardamom Powder
2 tbsp ghee

Method;

Roast sesame on low flame stirring continuously to avoid it from spluttering out of the pan. Boil jaggery in 1/2 cup water to form thick syrup. When done, check its consistency by putting a drop of the syrup in a dish of cold water. If the drop stays firm the consistency is right. Add the roasted sesame to the syrup. On a rolling board, spread a film of oil and spread the sesame-jaggery mixture. Flatten it to 1 cm thickness. When the mixture is sufficiently cooled, cut into square pieces. Store in an airtight container

Makki ki roti

Ingredients ;

2 cups Corn Flour (Makki ka atta)
 Grated Radish as per your requirement
Salt to taste
Warm Water


Method ;

Knead the makki (corn) ka atta with warm water just before cooking the rotis. While kneading, add some grated radish and salt. To roll it, put a square of polythene paper on the kitchen platform. On this put a ball of the kneaded dough. Cover with another piece of polythene and then press with the ball of your palm till you get the size of a roti. This roti is slightly thicker than the normal roti. Remove the polythene cover and transfer the roti to a hot tava (skillet). Cook on low heat, turning till both sides are roasted. Apply some ghee.

Sarson ka saag(veg)

Ingredients ;

1 kg Sarson (mustard greens), chopped finely
1/4 kg Spinach, chopped finely
    2 cm piece Ginger, minced
2 Green Chilies, minced
    2 Red chilies
2 tbsp Gram Flour, sieved
1 tbsp Butter Ghee
Salt to taste

Method;

Boil both the greens till soft. Remove excess water, mash the leafy vegetables well and reserve. Heat 4 tbsps ghee and add ginger, green chillies and broken red chillies. When the masala has been browned, add the mashed saag and salt. Mix the gram flour in a little water and add to the saag. Simmer for at least 30 minutes. Serve hot, topped with a spoon of butter, with makki (maize flour) ki roti Note: Serves Six

Dry fruit kheer

Ingredients;

1 liter milk
3/4 cup sugar
1/4 tsp. cardamom powder
15 strands saffron crushed, soaked in 1 tsp. hot milk
10-12 raisins
10-12 currants(optional)
10-12 almonds slivered
10-12 pistachios, slivered
5-6 dried peaches, quartered
5-6 dried apricots, nut removed, broken to bits

Method;

Soak the raisins, currant, peaches, apricots, in hot water for 10 minutes. Boil milk, with cardamom, saffron and sugar for 10 minutes. Drain the soaked dry fruit, add to the boiling milk, and stir gently. Simmer, stirring occasionally, for 5 minutes. Add almonds, pistachios, and take off from fire. Serve hot.

Kiwi cocktail

Ingredients;

1 kiwi(fruit),
1tsp lemon juice ,
1 cucumber(cut into small pieces).
ice cubes,
salt to taste.

Method;

 Take kiwi and 1/2 glass of water in a mixture and grind it fully.Add salt to taste/1tsp lemon juice and grind it again.Take a glass,add ice cubes or pieces and pieces of cucumber.Add kiwi juice.Decorate with lemon slice.

Dudhi theplas(bottlegours flatbread)

Ingredients;

Dudhi ( bottlegourd) - 1
Wheat flour - 1 1/2 cup
Besan(gram flour) - 6 tsp
Turmeric powder - 1/2 tsp
Ajwain -1/4 tsp
Chilli powder - 1/2 tsp
Curd -3 tsp
Salt - as needed
Oil - as needed
a pinch of hing(asafoetida)

Method;

1. Peel skin of dudhi, deseed, grate and set aside. 2. Mix wheat flour, besan, turmeric powder, chilli powder,hing, ajwain, curd, salt in a bowl. 3. Add water and knead the flour to a dough. 4. Take small portions of the dough and roll into small and thin circles. 5. Heat a flat frying pan. 6. Add thepla to the pan, cook on both sides and set aside. 7. Repeat the process.Serve with pickle or yoghurt.

Note; You can us any vegetables of your choice instead of dudhi.

stuffed cheese chillies

Ingredients ;

6 long and fresh green chilies
1 boiled, mashed potato
salt to taste
1 tsp crushed jeera
1/4 cup fresh coriander chopped
1/2 cup gram flour
1/4 tsp baking soda
1/2 tsp red chili powder
oil for deep frying .
1/2 cup grated cheese

Method;

1. Make paste of gram flour, pinch of baking soda, salt to taste, red chili powder and some water. Keep aside 2. Take mash potato in a bowl add,cheese, jeera powder, fresh coriander, salt and 1/4 tsp red chili powder and mix it well. 3. Take a green chili retain it's cap, with a sharp knife mark one side and remove seeds and fill in potatoes and cheese mixture. 4. Fill the remaining chillies as above 5. Heat oil, dip chilies in gram paste and deep fry til golden 6. Serve with coriander chutney or tomato sauce.

Palak(spinach) and paneer dhoklas

Ingredients ;

1 cup Suji
2 Cup Curd (Dahi)
3/4th tbsp ENO powder (plain).
Salt to taste.
Black pepper( Optional)
Red Chilli( Optional )
1 Tbsp Ginger garlic, Green Chilli grinded
2 Tbsp Oil,
2tbsp grated paneer,
4tbsp finely chopped spinach(palak)
Curry Leaves
Popeye Seeds - 1 tbsp(khas khas)
1 tbsp - Mustard seeds
1 tbsp - Cumin Seeds
1 tbsp Sugar
Corriander Leaves for garnishing.

Directions;

Mix Suji and Curd and keep it for 1-2 hours for marination. You can also keep it overnight... However 1 hour is good enough. In a deep vessel keep some water for boiling. While this comes to a boil... Mix Ginger garlic Green Chilli paste , Salt, Black Pepper, Red Chilli (all as per taste ). Stir Well. Normally you would not need to add water. But check the consistency if its too thick you may need to add little bit of it. The batter should be of cake batter consistency.In the end add ENO (Plain) Powder. Stir quickly and Place in a greased thali.Sprinkle the grated paneer and spinach on the bottom.Fill the thali with the batter.Keep this for Steaming for around 10 minutes.Once they are done and cold, cut into pieces.Now in a pan add some oil --- Mustard seeds, Cumin seeds ... once these are done add popeye seeds and Curry leaves. In the end add little sugar and put the Dhokla's in the pan. Stir for 2-3 min and you are done. Serve this pudina or Corriander chutney ....

Cucumber paratha

Ingredients;

1 cup shredded cucumber,
2 cups rice flour,
2cups whole wheat flour,
 2tsp green chillies and ginger paste,
 1 cup corriander leaves,
 1tsp roasted jeera powder ,
 salt to taste and
 2tbsp oil.

Method;

Filling;Take a bowl,add cucumber(shredded),chilly and ginger paste,jeera powder ,salt and corriander leaves.Mix well and keep on side.

Method;

Take a bowl ,add both the flours,salt and oil in to it to make a semi-soft dough.Divide the flour into equal portion.Make 2 medium size chappatis, add the fillings of cucumber to the one chappati and cover it with the second one.Now roll it slightly.Take a pan put 1 tsp oil on it and fry the paratha on a slow flame until both the sides r brown in colour.

Flower (gobi) cutlet

Ingredients;

1 small flower,
 250gms potatoes,
1 small piece of ginger,
 2-3 green chillies,
1tsp jeera (cumin seeds)
 1tsp dry pomogranate seeds ,
1/2 tsp garam masala,
salt to taste
,oil.
2tbsp arrowroot powder of corn flour

Method;

Boil and mash the potatoes.Add shredded flower and mix all the ingredients except oil in it .Now make round or heart shape cutlet.Take a kadai,add oil and fry the cutlets on a high flame till they r brown in colour. Add one cutlet first to check that it doesn't break.If it breaks then use some more cornflour.Serve hot with green chutney.

Dal paratha

Ingredients: Ingredients; 1 cup Wheat flour 2 tsp Oil Salt To Taste For the filling 1/2 cup Yellow moong dal 1/2 tsp Cumin seeds 1 pinch Turmeric powder 1 pinch Asafoetida 1/2 tsp Red chilli powder 2 tsp Oil Salt To Taste Oil As needed Method; Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside. Soak moong dal for one hour. Wash and drain all the water. Cook the moong dal 1 cup of water. Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well. Cook until the dal mixture is dry. Let it cool. Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha. Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil. Serve daal paratha hot with curry.

Vegetable puris

Ingredients;

1 cup whole wheat flour,
1tbsp palak(spinach,cut into small pieces)
50gms paneer,
2tsp chilly ginger paste,
1tbsp cabbage(cut into pieces)
1tsp haldi powder,
1 tsp red chilly powder
,salt to taste.
2tbsp oil

Method;

Sieve the floor and tie it in a muslin cloth and keep for steaming.When the flour is cooled,take out in a thali and all the above masalas and 2tbsps of oil in it. Make a semi-soft dough with water.Divide the dough into equal portions.Flatten each portion and with a rolling pin,roll out each portion into a 5-inch pan cake,using a little wheat flour to do so.Heat the oil for frying in a kadai on a medium flame.When hot ,add puris one at a time.When the puris are little hard take them out from the kadai,Serve hot with pickle or papad.

Bharwa Karele,--Stuffed(bitter Gourd)

Ingredients;

250gms,karele(Gourd),
1 tsp green chilly and ginger paste,
1 tsp chane ka aata(Gram flour),
1tsp haldi powder,
1 tsp corriander and jeera powder mix,
1 tbsp gudh(jaggery),
3 tbsp oil,
salt to taste.
 1tsp ambchur powder
,1/4 tsp chat masala ,
1tsp hing((asafoetida)

Method;

   Cut the bitter gourd from between.Don't cut fully.Boil them in a salt water(this is done to remove the bitterness).Take out from water and keep on one side.Now take a pan ,put2 tbsp oil and add green chilly and ginger paste.Now add chane ka aata,haldi powder,corriander and cumin seeds powder,ambchur powder and little salt to it.Fry for a min or 2 and mix gudh into it.(you can even add sugar instead of gudh).Add chat masala and mix well.Now stuff the masala into all the karelas in between and keep on side.Now take a pan ,pour oil ,add hing and the bharwa karelas into it,Add haldi powder and salt to taste.Put the remaining masalas into it and cover it with a lid.Keep on a slow gas till karelas are tendered and soft.Off the gas and decorate with corriander leaves.Serve hot with chappati.

Uttappa Pizza

Ingredients;

1kg dosa batter,
 salt to taste

.Mix both in a vessel and keep on side .Add little water if needed
2 tomatoes(cut into small pieces0,
5-6 green and black olives
,2tbsp corriander leaves.
2-3 green chillies,
1 medium sized shimla mirchi(cut into small pieces),
5-6 mushrooms(cut into pieces).
1 cup grated cheese
,cream cheese spread,
pizza sauce.
oil.

Method;

  Mix all the ingredients into the dosa batter except cheese and cheese spread .Not take a fry pan.Pour 1 tsp oil on it and add the batter in the size of uttappa.It should be little thick.Keep the flame on medium heat.Fry until both sides are brown in colour.. Now on top side spread the cheese and little pizza sauce(as u have already added pizza sauce inside the batter).Pour grated cheese on it and cover it with a lid so that the cheese melts.Serve hot with tomato sauce. You can put the veggies on top as well ,if u dont want to put in the batter ,or u can do both (inside and top).











)

Vegetable Biryani

Ingredients;

4 tbsps ghee
6 chili peppers (crushed into a paste i will use a lesser amount of chili paste or
crushed red pepper flakes or 2 teaspoons cayenne pepper
2 tbsps fresh ginger (minced 2 inch piece)
1tsp cumin seeds
12 lb green peas
12 lb carrot (chopped)
12 lb green beans (chopped)
3 tomatoes (chopped)
6 whole whole cloves
cinnamon sticks (4 inches)
6 cardamom pods (crushed)
1 tsp turmeric
3 tsp of fresh mint leaves
2 cups white rice (long grain white rice uncooked )
6 potatoes (chopped into large chunks)
1-2 tsps salt
5-6 cups hot water
yogurt to (serve) with.

Method;

In a fry pan add cumin seeds ,ginger, and chili paste, and fry for 5-6 minutes, stirring constantly. Then add the green peas, carrots and green beans. Reduce heat and cook for 15 minutes, adding more ghee or a bit of oil if needed. 3 Add the tomatoes, spices and mint, and stir for 5 minutes. 4 Then pour a cup of hot water, cover, and simmer until vegetables are about half cooked. 5 Add rice, potatoes, salt and another 4-5 cups of hot water . Cover again, and cook for another 20-30 minutes until rice is done and water is absorbed. 6 To serve, Serve with yoghurt or any raita.

Tomato curry

Ingredients;

Tomatoes – 1 kg.
Potatoes – 2 nos. (medium sized)
cluster beans-10gms
Lady finger -6-7 pcs.
Gram flour (as per person 1tsp)
methi seeds (fenugreek seeds)1/2 tsp.
Ginger – 1″ piece
Curry leaves (leaves only)- 2 sprigs
Green chillies – 3 nos.
Cumin seeds – 1/2 tsp.
Red chilli powder – 3/4 tsp.
Turmeric powder – 3/4 tsp.
Asafoetida – pinch
Oil – 3 tblsp.
Salt – to taste
Coriander leaves (for garnish) – 1 tblsp.

Method;   

 Cut all the tomatoes into big pieces. Place these cut pieces along with 4 cups of water in a vessel to boil. When the water starts boiling, reduce the heat to a medium flame and cook for 1/2 hour.     Remove the boiled tomatoes and let it cool. Make a puree of the boiled tomatoes and pass it through a sieve. Keep this tomato water aside. In a separate deep pan, heat the oil on a medium flame. When hot, add cumin seeds,methi seeds, asafoetida, gram flour and stir continuously. Fry till the gram flour turns light brown in colour.     Add to this the tomato water, chopped green chillies, chopped ginger, red chilli powder, curry leaves, turmeric powder and salt. Start boiling the mixture. When the above mixture starts boiling, add all the vegetables (chopped into pieces) and cook the curry on a medium flame. Cook till the vegetables become tender. In case if the curry has become thick in consistency before the vegetables are cooked, add some water. When ready, garnish with finely chopped coriander leaves and serve piping hot. To serve;Serve with peas pulao or jeera rice.

Tomato rice

Ingredients ;

Butter 60 g (2 oz)
Garlic 2 cloves, peeled and minced
Onion 1, peeled and sliced
Cardamoms 2 pods, crushed
Cinnamon 1 stick, about 5 cm (2 in) long + extra for garnishing
Cloves 2
Rice225 g (71/2 oz)
Tomato juice450 ml (15 fl oz)
Milk 1 Tbsp
salt to taste

Method;

1. Heat butter in a frying pan. Fry garlic until it turns golden brown. 2. Add onion, cardamoms, cinnamon and cloves. Fry until onion is soft and translucent and spices are fragrant. 3. Add rice, tomato juice, milk and salt. Gently stir ingredients together. 4. Cover pot and cook rice for 20–25 minutes, or until liquid has been absorbed. Remove from heat. 5. Using a fork, fluff rice then replace cover and let rice cook thoroughly in its own steam for at least 5 minutes. Garnish as desired before serving.

Moong dal bhajiya

Ingredients;

1 cup moong dal
1tbsp dried corriander seed(half ground)
6 to 8 green chillies chopped,
Pinch of hing,
salt to taste,
oil for frying.

Method;

Wash and soak the dal for atleast 1 hour. drain out the water,grind it coarsely,along with the green chillies. the batter has to be thick enough so add water gradually. mix the batter with hing,salt and corriander seeds. now heat the oil,pour small sized bhajiya keep turning till they turn brown and crispy.remove. Serve with green or mithi chutney

Doodh(milk)paak

Ingredients ;

1 ltr milk
a few saffron (kesar) strands
1 tbsp rice
1 tbsp ghee
1/2 cup sugar
1/2 tsp cardamom (elaichi) powder

For The Garnish;
a few almonds (badam) and pistachio slivers

Method;

Dissolve the saffron in 1 tbsp of warm milk and keep aside. Wash the rice, drain and add the ghee and mix well. Keep aside. Bring the remaining milk to a boil in a broad bottom non-stick pan and simmer for approximately 15 minutes, while stirring occasionally. Add the rice, mix well and simmer for approximately 25 minutes, while stirring occasionally. Add the sugar, cardamom powder and saffron-milk mixture, mix well and cook on a medium flame for 15 minutes or till the sugar is completely dissolved. Serve warm garnished with almond and pistachio slivers.

Gevar(sweet dish)

Ingredients;

For the batter:

500 gms maida(self-raising flour),
100 gms chana atta,
100 gms dahi,
100 ml water,
1tbsp arrow rt powder,
oil or ghee for frying.

Ingredients for the syrup:
500 gms sugar,
200 ml water,
1tsp of lime juice,
a few drops of gulab jal(rose water),
1 pinch of kesar,(soaked in 1tbsp milk)
1tsp cardamom powder
,splitted badam pista.

Method:

Beat the curds in a bowl,mix both the flours and the arrow powder, adding water to form a thick batter.Cover it well with a heavy lid and leave it for fermentation for at least 20 hrs. prepare the syrup in a flat bottomed kadai,mix the sugar and water and bring it to a boil of two taar(wires) consistency,add the lime juice,gulab jal,kesar. keep aside. now to fry the gevars,take a flat bottomed kadai(or a frying pan)heat oil (ghee) beat the batter well,now take a clean muslin cloth make a small whole in the centre,add enough batter,fold it well so that u can hold firmly in your hands. checking the heated oil(ghee)pour this batter in formation of small circles to give the shape of a gevar.Fry both sides till crisp but not brown. drain and soak it in the prepared syrup,let it soak ,remove and keep aside,sprinkle the splitted badam,pista,cardamom powder and little kesar. same way u frying all the gevar one by one till all done. Serve hot or cold. You can add yellow food colour for the batter,if prefered. the bottle with a tiny whole whole is available in the market to pour the batter,also u can take the half of coconut shell make a whole and drop the batter.this makes your job easy.

Mooli ka thepla(white raddish)

Ingredients;

1 cup washed and grated mooli,
3/4 cup whole wheat flour,
1/4 cup gram flour,
1tbsp washed and chopped green chillies,
1tbsp washed and chopped ginger,
1/2 cup washed and chopped fresh corrianderleaves,
1tbsp crushed pomegranate seeds(or 1tbsp amchur)(or tbsp lime juice)
2tbsps oil(or 2 tbsp fresh curds),
salt to taste,
1/2 tsp turmeric powder.
2tbsp wheat flour for dusting,
1/2 cup oil for roasting
.water for binding the dough.

Method;

Squeeze all the water from the grated mooli,mix all the ingredients along with both the flours and oil,add little water and make a stiff dough.make 8 portions, roll each portions in a good round shape with very little flour for dusting(to make easy rolling)roast each thepla pouring oil on both sides. Serve with roasted papad,or any pickle.

Rice pakodas

Ingredients:

Rice 1 cup,
4 tbsp curd,
 3 tbsp chickpea flour(chane ka aata),
1 tsp chopped ginger & 1 tsp chilly ,
1 tbsp chopped coriander,
 pinch of hing,
 salt to taste ,
oil for frying

Method:

Mix rice and curd together and keep aside overnight it will get little sour in taste. Add the flour ginger chilly hing dhaniya and mix well to make thick consistency.Heat oil in a wok take small portions of the mixture and fry till slightly brown remove it an d again flatten the small balls to make a coin formation by slightly pressing it then deep fry again till dark brown. Serve it hot with green chutney

Lamba fafda

Ingredients:

3cups chana atta,
2tsp ajwain,
2tbsp black pepper coarsely grounded,
1tsp hing,
1tsp salt
,2 and 1/2 tbsp of papad khar(chaniya)
1/2 cup oil
1/2 cup water
. oil for frying.

Method:

Heat the water,add the papad khar and salt,let it dissolve.Keep aside. In a paat(thali)sieve the chana atta,add ajwain and black pepper,hing and oi,.gradually add the warm water and knead it well to bring it to a smooth dough. keep aside for 30 mins. Meantime take a flat bottomed kadai,heat oil. Make small size balls. On a wooden chakla(board) take each ball and stretch it long, pressing it with the palm of your hand into a long,thin strip. Take a sharp knife, peel the long strip and deep fry in oil.let it fry till gold brown ,drain and remove.fry the rest in the same manner. Serve with any chutney . Goes well in combination with jalebis. You can sprinkle a little hing on the top of these lambha fafdas for richer taste.

mango pieces sweet pickle(katki)

Ingredients:

1kg raw mangoes,
1 kg sugar,
1tbsp haldi powder,
3tbp salt,
1/2 tsp hing,
6tsp red chilli powder.

Method:

Wipe dry,peel and cut the mangoes into very fine cubes,add little salt and haldi and keep aside for a few hours.Drain out the excess water,add sugar,salt haldi,mix well. Tie a clean dry muslin cloth on the rim of the vessel,and keep it in the sun for 3 to 4 days,always mixing it well when it comes down from the sun. check the consistency,the syrup when turned thick enough add red chilli powder, hing. Pickle is ready to eat. This pickle last long so you can make prepare more and store. Tip for long storing=add 1tbsp of any edible oil when mixing the red chilli powder.

Mango pickle(ripe mangoes)

Ingredients:

2kgs mangoes,
500ml of mustard oil,
150 gms mustard seeds powder,
100gms of methi seeds(fenugreek) powder,
1 tbsp of whole black pepper,
6tbsp salt
,2tbsp haldi ,
1tsp hing
,500 gms red chilli powder,

Method:

Wipe the mangoes with a damp cloth,dry and cut them into med size cubes,add 1tbsp of salt and 1/2 tsp of haldi,mix well and leave aside. In another vessel,heat the mustard oil,till smoking hot,and allow to cool. Now drain the water from the mangoes,dry them on a dry cloth(or keep in sunlight for 1 hour). Mix all the masalas,in the cooled oil,gradually add the mangoes,then transfer it into a glass jar. Close the jar tight ,tie a muslin cloth at the rim of the jar,keep the jar in sunlight for 5/6 days.giving it a good shake every time you bring down from the sun. The pickle is ready to eat. This pickle last for more than 1 year,so you can prepare more quantity and store. Tip:Use a sterilized bottle+see that the pickle is always immersed in oil+Always use a clean dry spoon for scooping out the pickle. This pickle goes with any type of food.

Dhaniye(corriander leaves)ki sabji

Ingredients:

2cups washed and finely chopped dhaniya,
1/2 cup chana atta,
1/4 cup oil,
4/6 washed and finely chopped mirchi(green chillies),
salt according to taste,
1/4 tsp haldi,
1/2 tsp jeera(cumin seeds),
1tbsp lime juice.

Method:

Take a round bottomed vessel,heat oil,add jeera,mirchis,and then chana atta. Roast it on very slow flame,when atta becomes brown,add salt,haldi. Add the dhaniya,mix well.Add the lime juice.(add 1tbsp of water if needed) Goes well with any roti or puri.

Pepper pickle

Ingredients:

1/2 kg fresh green (peppers)
1/4 kg lime(thin skinned yellow ones)
1/2 cup lime juice,
1tbsp salt,
1/2 tsp haldi powder,

Method;

Wash and dab dry the pepper, Wash,wipe the limes,cut into very small pcs(make 8 pcs from each) In a vessel mix the limes and the pepper with salt,haldi mix well. Transfer it in a glass jar,pour the lime juice,(shoud be enough to soak the lime and pepper.) Keep giving the pickle a good shake at once a day. The pickle is ready to eat within 5/6 days. Goes with any food,esp with khichdi. Tip;If you wish to make more of this pickle and store,add 2tbsp of any edible oil.

Fenugreek(methi) ka achar(pickle)

Ingredients:

1/2 kgs raw mangoes,
2cups methi seeds,
1/4 tsp hing,
1cup mustard oil,
2tbsp salt and
 1tsp haldi powder
,2tbsp red chilli powder,

Method:

Wash and pat dry the mangoes.Cut into small pcs, add ¼ cup of salt and leave overnight. Next day, drain off the excess water and let the mangoes dry for an hour. Don’t dry them much longer as they will lose the crunch. Now, wash and soak methi seeds for a couple of hours. Strain and dry on a cloth for some time, Heat oil. Pour 1/2cup of hot oil on the fenugreek,add hing. Add chilli powder, turmeric powder and salt to taste. Add the chopped mangoes to the methi seeds Add the remaining oil and shake well. The pickle is ready to eat the next day.

Ripe banana burfee

Ingredients:

4 large ripe banana
11/2 cup milk
2 cup sugar
2 tbsp ghee
75 gm coconut (optional)
1/2 cup crushed walnut,

Method:

Peel banana and mash them. Now cook mashed banana along with milk in a pan until milk dries up. Now add ghee and stir continuously till it turns brown in colour. Now add sugar,(optional grated coconut) and walnut and stir. Remove it from the flame. Grease a plate with ghee and spread the mixture in the plate. Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape. Garnish with dry fruits and serve.

Lemon pieces pickle

Ingredients:

1kg lemon(thin skinned+yellow)
100 gms haldi powder,
200 gms salt,
200 gms lime juice,
200 gms red chiili flakes,
1tbsp of oil,
1tsp hing.

Method

Wash and wipe well, all the lemons,cut into very small pieces.Take a dry vessel, ,mix them with salt,haldi,hing and lime juice. fill them all a clean dry glass jar, shake it briskly every day for 7 days,till the skin gets tender. now you add the chilli flakes and oil and mix well. the pickle is ready to eat. Goes well with any food esp khichdi.

Methi( leaves )pulao

Ingredients;

2 cup rice
1 big bunch cleaned Methi (Fresh)
1/2 tsp cumin seeds
2 green chillies Chopped
1 potato (medium size)
1 tomato chopped
1/4 tsp chilli powder
1/4 tsp turmeric powder
3tbsp oil
Salt to taste

Method;

Soak rice for 20mins. Wash the methi, peel and cut potato into small pieces. Heat oil in kadai, add cumin seeds, chillies when it starts sputtering add chopped tomatoes let it be done for 5mins then add potatoes, methi, turmeric powder,chilli powder and salt. Stir and cover for 5-7 mins. Add the drained soaked rice stir add water accordingly and cover till the pulao is ready. To serve- Methi pulao is best eaten with dahi raita

Chutney wale aloo(potatoes)

Ingredients:

Potatoes - 3 medium,
Chatni of green coriander leaves- one bunch
 and 4 green chilies,
 hing 1/4 tsp,
 Oil - 2 tbsp ,
turmeric pwd - 1/2 tsp,
amchur pwd - 1 tbsp,
 coriander pwd. - 3 tsp,
 salt to taste

Method:

Peel, wash and cut about one cm. thick round slices of potatoes. Heat oil in kadai, add hing potato rounds, chatni with all the masalas and water to cover potatoes. Cook for ten minutes. Check and keep cooking till potatoes are tender and ready to eat.

Veg of raw tomatoes

Ingredients:

1/2 kg raw tomatoes green ones,(cut into thick circles)
1/4 kg potatoes,(cut into thick circles)
1/2 tsp jeera,
pinch haldi powder,
pinch hing,
salt to taste,
1tsp sugar,
2tbsp water,
red chilli powder.
1tbsp oil,
4/5 nos green chillies chopped
,few fresh corriander leaves chopped.

Method:

Take a round bottomed vessel,heat oil,add jeera,chillies,hing,add the sliced potatoes,stir well,add salt ,haldi,add water,cover and let it cook,when done 95% add the sliced tomatoes,add sugar,red chilli powder again cover for 5 minutes. when turn tender,stir well,garnish with corriander

Dudhi raita

Ingredients:

1cup fresh curd,beaten well.
1cup grated dudhi,
salt, to taste
1/2 tsp mustard seeds grounded,
1/4 ginger powder,
1tsp chopped chilli paste,
1tsp roasted jeera powder(cumin seeds)
,few fresh corriander leaves.

Method:

In enough water,boil the dudhi,drain,and keep aside. Add this to the beaten curds with all the masalas. Garnish with corriander leaves,and serve with any type of roti,or rice.

Mirchi ka saag(veg)

Ingredients;

100 gms chillies(slitted)
curds 1cup,
oil 1/2 cup.
1tbsp mustard seeds
.1/4 tsp turmeric powder,
1 pinch of hing,
salt to taste
,2 tbsp of lemon juice,
chopped fresh corriander leaves,
1 cup water
1tsp gram flour

Method;

   Heat oil in a thick bottomed vessel,add the mustard seeds,when starts spluterring add the chillies along with the hing.Now in a seperate bowl,mix the gram flour with water,lemon juice,curds.salt,turmeric powder and add it to the chillies. Keep stirring till the batter leaves the side of the pan. Just drop it into a greased thali and garnish it with fresh corrriander leaves,when cool u can cut into small squares and serve as it is,with any roti or puri. this serves abt 4to 5.

Mirchi Pakoras

Ingredients:

1/4 kg long mirchis,washed,slitted and deseeded

Ingredients for stuffing:
1tbsp corriander powder,
1tbsp chane ka aata
1tbsp sugar,
1/2 tbsp amchur powder,
salt according to taste,

Ingredients for the batter:
1 cup chane ka atta,
1pinch of soda bicarb,
1tbsp oil,
salt to taste.
water as needed.
oil for frying.

Method;

  Prepare the stuffing by mixing all masalas, neatly stuff each mirchi and press tightly to hold in the masalas, In a seperate bowl prepare a thick consistecy batter with water,adding oil and soda. Now in a kadai heat oil,dip each mirchi into the batter,and deep fry till golden brown.Drain and remove. U can add mixture of boiled potatoes with this same masala in the filling in mirchis.On top u can decorate with green and imli(mithi) chutney and dahi.