Indian Recipes by Priya

DABELI (Kacchi Dabeli)

2011-10-29T06:45:00.000-07:00

DABELI (Kacchi Dabeli)
For The Stuffing:
Ingredients:

Potato – 4 medium size boiled and mashed
Sugar – 3 tsp
Salt - To taste
Lemon juice – 4 tsp
Dabeli Masala – 4 tsp
Oil - 2 tsp

Method:

Heat oil in a kadahi, wok or frying pan.
Add Dabeli masala, add sugar, salt, mashed potato and lemon juice.
Sauté for a minute (2-3mins) and mix well.
Transfer to any plate or bowl.

Coriander Chutney:

Ingredients:

Coriander Leaves – 1 bunch (aprox. 1 cup)
Garlic Cloves – 3
Green chili – 2-3 pcs
Salt – To taste

Method:

Add above items with little water in a mixer grinder jar and make a thick paste.

Imli Paste: (Sweet Chutney)

Ingredients:

Imli – 1 /4th cup Paste
Salt – 1 ½ tsp
Sugar – 6-8 tsp
Roasted Cumin powder – 1/4th tsp
Black Pepper Powder – 1 /4th tsp

Method:

Mix all things and make a liquid thick paste. Use seedless IMLI or remove the seeds while making the paste.

Heat 1/2tsp oil in kadahi.
Add Imli (Tamarind) paste, salt, and sugar.
Cook for 10-15 mins on medium flame, keep stirring occasionally.
Add Pepper powder and roasted cumin powder and mix well.
Remove from flame.

Garlic Chutney (Lehsun Ka Chutney):

Ingredients:

Garlic - 1/2 cup peeled and roughly chopped
Chilli Powder - 3-4 tsp
Salt to Taste.

Method:

Add all the things with little bit water in Mixer grinder jar and make a thick paste.

Masala Peanut:

Ingredients:

Peanut - 1/2 cup
Chilli - 1/4th tsp
Salt - 1tsp
Oil – 1 tsp

Method:

Heat oil in kadahi.
Add peanuts and fry them on medium flame for 5-6 minutes or until little golden.
Add chili powder and salt.
Mix well and let it cool for few minutes.

Making Dabelis:

Ingredients:

PAV (Dinner Rolls) - 2 pav per person (As you want)
Pomegranate - 7 tsp
Chopped coriander leaves (cilantro) - 5 tsp
Thin Sev - 1/2 cup
Chopped Onion - 1/4 cup
Butter - 1 tsp per PAV

Steps:

Take a PAV and slit horizontally without cutting through.
Spread garlic chutney, sweet chutney & coriander chutney.
Now put 2 tsp of stuffed potatoes, add onion, pomegranate, peanut and sev in between the two halves.
Place the stuffed PAVs on a hot TAVA/ griddle.
Press lightly and toast on both sides with little bit butter (1 tsp per PAV).

Serve hot.
Repeat steps 1 to 5 to make more dabelis.

Gobi Aloo Bhaja (Gobi Aloo Fry)

2011-09-28T10:19:00.000-07:00

Gobi Aloo Bhaja,Cauliflower Potato Fry
Ingredients: ( To make -2ppl)

Cauliflower - 2cups florets (Cut lengthwise, little thick, for example: cut 1floret into 4parts lengthwise)
Potato - 1medium size ( Peel and cut lengthwise)
Cumin seed - 1tsp
Turmeric Powder - 1/2tsp
Green chili or red whole chili - 2pcs
Salt to taste
Oil - 4-5tsp or (You can use 2-3tsp oil, as needed)
Bay Leaf - 1pc
Coriander leaves - 2tsp (Chopped) (For garnishing)

Method:

Heat oil in a kadahi, pan or wok .
Add cumin seeds, bay leaf, green chili.
When the cumin seeds begin to crackle, add cauliflower, potato, turmeric salt and fry it on medium flame and ( If you want to use garlic paste , then add garlic paste also)
Cover it for 3-4min on medium to low flame.(If its sticking then sprinkle 2-3tsp water)
Remove the cover and continue to stir fry till the cauliflower and potatoes are cooked in little golden brown color.
Garnished with corainder.
Serve hot bhaja with Roti, Paratha,Puri.

carrot cheese paratha

2011-09-27T14:43:00.000-07:00

(Carrot cheese paratha, Potato cheese carrot paratha, Gajar aloo paratha)

Ingredients: ( 6 parathas)

For making dough:

Wheat flour (Atta) - 2cups
Kaloongi (Mangrella, onion seed) - 1/4th tsp
Ajwain (Carom seeds,Ajowan caraway) - 2-3 pinchs
Ghee or Oil - 2tsp
Salt to taste
Water to knead as required

Method: How to make dough:

Put flour in a large bowl.
Add kalongi, ajwain, oil, salt and mix it.
Now add a little water at a time and start to mix the flour to form a dough.
Knead well till you get a uniform dough ( Soft dough)
Cover with wet cotton cloth so dough doesnot dry.

Stuffing Method:

Ingredients:

Boiled potato- 2pcs medium size
Carrot - 1/4th cup fine grated
cheese - 1/4th cup shredded
Roasted cumin powder - 1tsp
Garam masala powder - 1pinch
Green chilli - 1/4tsp chopped (As you needed)
Salt to taste

Method - How to make stuffing:

Peel and mash the potatoes.
Add grated carrot, green chilli,Garam masala powder roasted cumin powder, salt and mix it well.

Making stuffed paratha:

Ingredients:

Ghee or oil - for making parathas

Method:

Divide the dough in to small balls and roll it out into a small circle (3inch diameter) with medium thickness.
Take a portion of the potato mixture and 1tsp shredded cheese in the center of the rolled dough and sprinkle 2-3pinch of wheat flour on it.
Take it in your palm and enfold the filling and pinch off the excess dough.
Gently pat the stuffed paratha in the palm.
Apply wheat flour on the stuffed dough.
Gentle roll the stuffed dough with a rolling pin (BELAN).
Roll it into a round shape (around 8-9inch diameter).
Put the rolled paratha on a hot pan or griddle or tawa.
Turn it over when it changes color slightly you will see the paratha change color and puff in a different places.
Brush (Grease, spread) oil or ghee on paratha.
Then flip the paratha over and again spread ghee on it.
Cook until both sides are cooked and light golden brown in color.
Serve hot with Curd (Dahi, yogurt), Chutney, Ketchup.

Note: for kids

sprinkle cheese on hot paratha.
Serve it like pizza.

Veggie Swirls

2011-08-30T13:19:00.000-07:00

Ingredients: (4-6ppl)

Boiled Chopped potato - 1/4th cup
Bell Pepper (Capsicum) - 6tsp chopped ( You can use colorful peppers)
Red onion - 6tsp finely chopped
Cheese - 5-6 tsp (Any shredded cheese)
Chat masala - 1tsp
Corn - 2tsp
Crescent (original or butter flake) - 8 OZ(226g) or smaller one.

Method:

Spread the crescent layer on chopping board or flat plate.
Put All ingredients( pepper,onion, corn,potato) on the layer.
Sprinkle chat masala on it.
Roll the stuffed sheet from one corner and seal the seam.
Cut into 1inch slices and sprinkle cheese on it.
Grease a baking tray or aluminium foil.
Arrange on a baking sheet.
Put the tray in the Preheat oven 375 F.
Bake it for 10-14 minutes or until little golden brown.
Serve it hot with any type of chutney or sauce or ketchup.

Poori (पूरी)

2011-04-29T13:03:00.000-07:00

Ingredients: ( To make -4)

Atta (Wheat flour) - 2cups
Kasoori methi - 1tsp
Kaloongi (Mangrella, onion seed) - 1/2tsp
Salt to taste
Ghee or cooking oil - 3tsp
Lemon juice - 2tsp (Use Fresh lemon juice) (Optional)
Lukewarm water to knead as required
Curd (Yogurt, dahi) - 4tsp (Optional)
Oil for deep frying

Method:

Put flour in a large bowl.
Mix kasoori methi, kalonji, salt, lemon juice, oil.
Now add a little water at a time and start to mix the flour to form a dough.(you can use yogurt also)
Knead well till you get a uniform dough. (medium soft dough)
Poori dough should be harder than chapati (roti) dough. (Cover with wet cotton cloth so the dough does not dry out).
Divide in to a small balls and roll it out into a small circle with medium thickness.don't make it too thin else it will come out crispy, repeat for all dough.
Heat oil in kadhai (wok) .
The oil should be perfect tempetaure to get perfect pooris.
Drop small piece of dough (tiny bit of the dough) in to oil.if it is raises to top immediately, your poori oil is ready and you can start frying pooris.
Slide a rolled poori slowly in to hot oil.if it is rises to top immediately then press the poori slightly with a spoon (Poori spoon). this help them in puffing up.
Turn them upside down and fry from other side.( don't turn the side untill the bottom side is properly cooked i.e light golden in color.
Take out the pooris and place it on paper towel .
Serve with any sabji , dal, pickle.

Mix raita (मिक्स रायता)

2011-04-17T19:49:00.000-07:00

मिक्स रायता
Ingredients: (Make-3)

Cucumber (Kheera) - 1/4th cup Finely chopped
Red onion - 1/8th cup Finely chopped
Tomato (Tamatar) - 1/8th cup Finely chopped
Carrot (Gajar) - 1/8th cup Finely chopped
Coriander leaves - 4tsp
Roasted cumin -yellow mustard seeds powder - 1tsp
Black salt - 3-4pinchs
Red chilli powder - 4-5 pinchs (As per your taste)
Salt to taste
Green chilli finely chopped - 1/4tsp (As per your taste)

How to make roasted cumin and yellow mustard powder:

Cumin Seeds - 9tsp
Yellow Mustard seeds - 4tsp

Method:

Heat the pan or kadhai or tawa on medium flame.
Roast cumin seeds 2mins on medium flame.(Strring regularly)
Add yellow mustard seeds and roast 1 -2mins on medium flame till seeds give aroma. (Strring regularly)
Do not burn.
Cool down completely and coarsely grind the seeds.
Store roasted powder in an air tight container.

Tip :- For aroma, do not refrigerate.

Raita method:

Take a bowl.
Put beaten yogurt (curd, dahi) in it.
Add roasted cumin and mustard powder, black salt, salt, green chilli, red chilli powder and stir.
Add finely chopped vegetable and 2tsp chopped coriander leaves and mix well.
Garnished with coriander leaves or red chilli powder or chopped vegetables.

Serve with BIRYANI, PULAO, JEERA RICE ,ROTI AND PARATHA.

Rajma salad

2011-04-13T10:57:00.000-07:00

Ingredients : (To make -2)

Rajma (Kidney beans) - 1cup (soaked overnight and boiled)
Tomato - 1/2cup chopped
Red Onion - 1/4th cup (Finely chopped)
Carrot - 1/2cup (Finely chopped)
Cabbage - 1/8th cup (Finely chopped) (Optional)
Salad Spinach - 1/8th cup (Finely chopped) (Optional)
Green chilli - 1tsp (As per your taste)
Olive oil - 1-2tsp
Lemon juice - 3tsp (Use fresh)
Black pepper powder - 4pinchs
Black salt - 4pinchs
Salt to taste
Chat masala (optional)
Coriander leaf - 1-2 tsp chopped(For garnishing)

Method:

Take a salad bowl or (any glass bowl ) .
Combine all ingredients ( BEANS,TOMATO,CARROT,CABBAGE,SPINACH,GREEN CHILLI, ONION, BLACK PEPPER, BLACK SALT , CHAT MASALA AND SALT) together in a salad bowl.
Keep refrigerate.
Before serving add lemon juice,olive oil and coriander leaves and toss it.
Enjoy rajma salad.

Masala chai (Tea) - मसाला चाय

2011-04-10T20:24:00.000-07:00

Ingredients: (To make 2)

Milk - 1cup ( You can use 2% or whole milk)
Water - 1/2 cup
Sugar - As per ur taste
Cardamon powder - 1/4th tsp
Ginger - 1/4th tsp grated or paste (but use fresh)
Black pepper - 1pinch crushed or powder
Saunf (Fennel seeds) - 1pinch
Masala tea powder - 1pinch
Tea - 1^1/4 tsp or (You can use 4tea bags also)

Method:

Put water in a saucepan and add ginger, cardamon, black pepper, sanuf ,tea and stir it.
Bring to boil.Add milk and sugar, masala tea powder and let it simmer for a few more minutes.(bring to boil)
Remove from heat and strain into cups and enjoy this masala tea.

Kheera raita (Cucumber Raita)

2011-01-12T11:46:00.000-08:00

Ingredients: (To Make - 3)

Grated Cucumber - 1cup
Yogurt (Dahi) - 1 1/2 cup
Salt to taste.
Cumin seed ( Jeera ) - 1/2 tsp
Cooking oil - 1tsp
Red chili - 2pcs
Red chili powder - 1/4th tsp ( As per your taste)
Mustard seed - 2 pinchs (Yellow or black)
Coriander leaf - 1tsp chopped

Directions:

Take a bowl.
Put beaten curd (yogurt) in it.
Add salt, red chilli powder and greated cucumber and mix well.

For Tadka:

Heat oil in a pan.
Add jeera, red chilli, mustard seed.
When it'll splutter, turn off the gas (stove)
Add tadka in cucumber yogurt mix.
Garnished with chopped coriander leaves.

Serve with roti or rice.

Mango mint chutney (Aam aur pudeene ki chutney)

2010-12-15T05:12:00.000-08:00

आम और पुदीने की चटनी
Ingredients:

Green Mango - 1pc(approx 1cup)
Mint leaf (Pudina)- 1/4th cup( 10 pcs leaves)
Roasted cumin powder - 2pinchs
Green Chilli - 4pcs or( as per your taste)
Salt to taste

Directions:

Peel mango and chopped it(remove seed).
Grind mint leaves, peeled and chopped mango pieces, green chilli, salt, roasted cumin powder and make a little thick fine paste.

Serve as a chutney with roti,puri, rice or with snacks like samosa, pakoda etc.
Tip:
1.Serve cool.

Please don’t forget to leave your feedback on how it turned out. Even if you have any suggestion, please send me a comment or a personal note.
Happy cooking..
Enjoy

Eggless Chocolate cake

2010-12-14T12:15:00.000-08:00

Ingredients:

Maida (All purpose flour) - 1 1/2 cup
Cocoa powder - 1/2 cup
Condense milk - 150 ml
Powder sugar - 1 cup
Baking powder - 1tsp
Butter - 1cup (melted)

Coke - 1cup

Directions:

1. Sift flour, cocoa powder, baking powder together and keep aside.

2. Take a bowl or mixer put condense milk and sugar and mix it well.
3. Add little warm melted butter and beat it till it turns smooth.
4. Add flour mix (flour, cocoa powder, baking powder) and beat that batter till it turns smooth.
5. Add coke and mix it well. It should be not be too thick. If it’s too thick, add a bit more coke and mix it.

6. Take a greased thin baking tray and pour cake batter and spread it.

7. Put the tray in the preheated oven (400 F).

8. Bake it for 18 minutes and immediately switch off that oven and let it be in the oven for another 12 minutes. (Baking time is 18 min and switched off time is 12 mins so the total time will be 30 mins)

9. Remove it from the oven and let it cool completely.

10. Before you start icing the cake, sprinkle some sugared water (2tsp sugar +2tsp fresh orange juice+ 3tsp water) on cake sheet.

11. Do the icing as needed/as per your taste.

Tips:

1. Use coke for sponginess.

2. Add sugared water for extra soft cake which will melt in mouth deliciously.
3. If you are making 2 or 3 layers cake, use vanilla ice cream on layer 1 and spread it. Put 2nd/3rd sheet on the top of it.

Please don’t forget to leave your feedback on how it turned out. Even if you have any suggestion, please send me a comment or a personal note.

Happy cooking..

Enjoy

Halwa

2010-12-06T11:41:00.000-08:00

Ingredients:(To make -3 )
1. Sooji, rava - 1cup
2. Ghee - 1cup
3. Sugar - 5-6tsp or (to taste)
4. Pista (Pistachio) - 3-4pcs sliced or cut into small pieces and 4-5 pcs for garnishing
5. Almond - 4pcs sliced
6. Raisin - 8pcs
7. Saffron - 5thread for garnishing
8. Cardamon powder - 4pinchs
9. Chirongi- 1/2tsp

Method:
1. Heat ghee in a pan or kadai on medium flame.
2. Add chopped almond,chopped pista fry it for 20 sec.
3. Add rava(sooji) and fry it for 2 -3minutes on medium flame.
4. Add 1/2 cup warm water, sugar and stir it quickly.
5. Add cardamon powder and mix well.
6. Remove from heat,pour it any bowl and garnished with rest dry fruits(raisin,almond,pista,chirongi) and saffron.
serve little warm (preferred) as dessert.
It can use for BHOG item (Puja Prasad)

Chatpata peanuts

2010-12-01T19:04:00.000-08:00

Ingredients:
1. Peanut - 1cup
2. Red onion - 3-4tsp chopped
3. Coriander leaf - 2tsp chopped
4. Green chili - 1/2tsp chopped
5. Lemon juice - 1tsp(Fresh lemon or lime juice)
6. Roasted cumin powder - 1/4th tsp
7. Black salt - 1-2pinch
8. Salt to taste
9. Oil - 1tsp

Method:
1.Heat the oil in frying pan and add peanuts.
2. Fry it on medium flame for 4-5 minutes or until little light golden and let it cool for few minutes.
3. Mix all ingredients ( chopped onion ,chopped chili ,roasted cumin powder ,black salt ,salt ,coriander leaf)together in a bowl.
4. Add fried peanuts ,add lemon juice and mix it well.

serve with tea (Chai) or drinks.

Dahi Bhindi

2010-12-01T18:36:00.000-08:00

Ingredients:
STEP -1 (Bhindi fry)
1. Bhindi (Okra) - 2cups sliced
2. Oil - 2-3tsp
3. Turmeric Powder - 4pinchs
4. Salt to taste

STEP -2(Yogurt mix)
1. Curd (Yogurt, DAHI) - 1.5 cup
2. Roasted Cumin Powder - 2pinchs
3. Salt to taste
4. Red chilli Powder -1/4th tsp

STEP - 3
(FOR TADKA)
1. Curry Leaves - 10-12 pcs
2. Mustard Seeds - 1/4th tsp (Black Mustard Seeds)
3. Ginger - 1/8th tsp Grated or chopped
4. Moong Dal - 1/8th tsp
5. Green Chilli - 3-4 pcs chopped or slit

6. Hing - 1pinch

METHOD:
Step 1
1. Heat oil in a pan or kadhai.
2. Put sliced okra(bhindi), turmeric powder and salt.
3. Fry it on medium flame until they are crisp and light brownish colour and keep aside.

step -2

1.Beat yogurt(Dahi) nicely and add salt, roasted cumin powder,red chilli powder.
2. mix it and keep aside.

Step -3(For tadka)
1. Heat oil in a kadhai or pan.
2. Put hing,curry leaves, chilli, ginger, mustard seeds, moon dal.
3. when it'll splutter,turn off the gas(stove).

Final step:
1. Add tadka in yogurt mix bowl and add cooked bhindi and mix it once.

Serve with Roti, Puri, Rice.

Mango Lassi

2009-09-19T22:02:00.000-07:00

Ingredients:

1. Yogurt ( Dahi) - 2cups
2. Milk - 1/2 cup
3. Mango - 1 cup chopped (Peeled )
4. Saffron ( Kesar) - 6-8 Threads
5. Sugar To Taste
6. Almond Powder - 3tsp (Optional)

7. Ice Cubes - 8-10 cubes or ( As u Like)

Method:

1. Put ICE CUBES,Yogurt, milk, sugar, mango and almond powder into a blender and blend untill Smooth pureed.

2. Pour into individual glasses and garnished with KESAR and few mango pulp .

Falooda

2009-09-11T13:11:00.000-07:00

Ingredients:

1. Whole Milk - 3cups
2. Rooh Afza Red Rose Syrup or Rose Syrup - 7tsp
3. Sugar - 3tsp or to taste
4. Tukmaria - 3tsp
5. Sugar - 2-3tsp or to taste
6. Pista Kulfi - 5scoop
7. Falooda Sev - Handful ( Boiled aprox 1cup)
8. Rooh Afza Rose Syrup - 5tsp (For Garnishing)
9. Almond and pista - 4pcs sliced or fined chopped (For Garnishing)

Method:

Boil the milk in a pan & reduce to a little thick consistency.
Add sugar and mix well, remove from heat and let it cool.
Add Rose Syrup and mix well and refrigerate for one hour.
Soak Tukmaria seeds in water for 20 minutes.
Boiled 3cups of water and add falooda sev & let it cook for 4-5 minutes on medium flame.
Drain it and chill in refrigerator till required.

Making Falooda:

1. Take a Glass add milk then add 2scoop pista kulfi and then falooda sev, soaked tukmaria seed.
2. Garnished with Rose Syrup, almonds and Pista and serve immediately.

2009-06-26T22:32:00.001-07:00

Bread Poha
Ingredients:
Serve - 2

1. Bread slice - 6pcs and cut in to 1/2"squares or small pieces
2. Onion - 1medium size chopped
3. Tomato - 1 Medium size chopped
4. Curry Leaves- 8-10 pcs
5. Black Mustard Seed - 1/4th tsp
6. Green Chilli - 2pcs chopped
7. Turmeric Powder - 1/4th tsp
8. Coriander Powder - 1/4th tsp
9. Lemon Juice - 1-2tsp
10. Coriander Leaves For Garnishing
11. Salt To Taste
12. Oil - 2tsp

Method:
1. Heat Oil in a pan or kadhai, add mustard seed and curry leaves.
2. When it splutter add chopped onion and green chilli, salt and fry till soft.
3. Add coriander powder and turmeric powder and fry it for 1 -2 mins on medium flame.
4. Add chopped tomato and fry it for 3-4 mins on medium flame.
5. Add Bread pieces and mix well and add lemon juice and cover with lid for 2-3 mins on medium flame.
6. Garnished With coriander leaves.

(Note: 1. If u like then u can add frozen peas or roasted peanuts)

Rava Idli (Microwave)

2009-05-28T09:07:00.000-07:00

Ingredients:
1. Rava(Sooji, Semolina) - 2cups
2. Oil - 2tsp
3. Dahi(Yogurt)- 1cup(well beaten)
4. Mustard seeds - 1/2tsp
5. Curry Leaves - 6-8pcs
6. Hing(Asofoetida) -2pinchs
7. Roasted Chana Dal - 1tsp
8. Urad Dal - 1tsp
9. Dry Red Chilli - 2pcs(Broken into pieces)
10. Salt to taste
11. Coriander leaves(Cliantro) - 3 to 4tsp chopped
12. Water - 1cup (approx)
13. Eno Fruit Salt - 1tsp OR Soda bi carbonate(Baking soda) - 1tsp
14. Green Chilli Chopped - To taste

Method:
1. Heat Oil in pan.
2. Add hing,mustard seeds, dry broken red chilli.
3. When they start popping, add curry leaves, chana dal, urad dal & salt. Fry it sometime on medium flame.
4. When chana dal and urad dal become light brown, add rava and fry it on medium flame for 3mins.
5. When rava turning light brown then switch off the heat or flame.
6. Transfer roasted rava in a bowl and allow it to cool for 10-12 imnutes.
7. Add yogurt, Chopped Green chilli, chopped coriander leaves, water and mix well.
8. Leave it for around 20 mins.
9. Add Eno fruit salt (OR baking soda) and mix well.
10. Grease the microwave safe idli moulds with ghee Or oil and fill the moulds upto 3/4th capacity with the batter.
11. Pour 200ml water in the plate of the Idli stand and microwave on 100% power for 2 mins, cover with the lid.
(If u r in US then just put idli mould in microwave)
12. Let it be cooled in microwave for 5-6 mins.

13. Remove the idlis from the idli stand and repeat the above steps for the remaining batter.
14. Serve hot with chutney (Coconut chutney OR green chutney /sambhar)

Bread Roll

2009-05-07T10:41:00.000-07:00

Ingredients:
1. Potato - 4pcs medium size (Boiled & mashed)
2. Green Chili - 6tsp chopped
3. Ginger Paste - 1tsp
4. Cumin Seeds (Jeera) - 2pinchs
5. Coriander Powder - 1tsp
6. Turmeric Powder - 1/4th tsp
7. Salt To taste
8. Coriander Leaves - 3tsp chopped
9. Froen green peas - 5tsp (U can take fresh green peas also)
10. Garam Masala powder - 2pinchs
11. Cooking Oil - 2-3tsp
12. Onion - 1medium size (Finelly chopped)
13. Oil - For deep frying
14. Bread (U can use Whole wheat bread, white bread)

Method:
1. Heat oil in kadhai or pan.
2.Add cumin seeds, when it splutter add chopped onion, ginger paste and chopped green chili.
3. Fry it on medium flame for 4-5min. Add cumin powder, salt & garam masala powder, turmeric powder.
4. fry it proper and add frozen green peas and mashed potato, mix well and add coriander leaves.
5. mix proper and if u want then make a small roll.

For Making Roll:
1. Cut the bread edges.
2. Dip bread slice in water and take out immediately.
3. Squeeze the water from bread by pressing between palms gently.
4. place the potato roll in the center of the bread & close the bread around the filling(Filling should not come out)
5. Repeat the same process for making more rolls.
6. Roll it on bread crumbs.
7. Heat oil in a kadhai or pan and deep fry on medium frame till golden brown.
8. Serve hot With sauce or any type of chutney.

Aloo Subji

2009-04-29T10:21:00.000-07:00

Ingredients: Serve - 4

1. Potato - 4pc(Medium Size & Boiled)
2. Tomato - 1pcs chopped
3. Turmeric Powder - 1/4th tsp
4. Red Chili Powder - 1/2tsp
5. Green Chili - 2tsp chopped
6. Cumin Seeds - 1/4th tsp
7. Coriander Powder - 1/2tsp
8. Yogurt (Dahi) - 3tsp
9. Dry Mango powder - 1tsp
10. Garam Masala Powder - 2pinchs
11. Salt To Taste
12. Cooking Oil - 2tsp
13. Coriander Leaves - 2tsp chopped

Method:-

1. Divide the potatoes into medium sized pieces by crushing it using hands (the texture of curry will be good if you use your hands instead of cutting the potatoes using knife)

2. Heat oil in a pan or kadhai.
3. Add cumin seeds (jeera).When it'll splutter add coriander powder, green chilli chopped, turmeric powder, black pepper, red chili powder, garam masala powder and fry it.
4. Add chopped tomato and dry mango, salt and fry it proper.
5. Add yogurt(Dahi) and fry it for 1min, now add crushed potatoes and fry it 2mins on medium flame.
6. Add 1/2cup of water and boil it for 3-4minutes on medium flame.
7. Garnished with green chooped coriander leaves.
8. Serve hot with roti, paratha, puri and rice.

(In this recipe iam not using onion and garlic, so u can called as a jain sabji)

Gajar Halwa (Microwave)

2009-04-01T09:17:00.000-07:00

Microwave Recipe

Ingredients:

1.Carrot - 1Lb (450gram)
2. Sugar - 1/2th cup
3. Khoya - 1/4th cup
OR
Rabri - 1/4th cup
4. Whole Milk - 1/4th cup
5. Ghee - 4tsp
6. Almonds - 10pcs sliced or finely chopped
7. Raisin - 12-14pcs
8. Cashew Nuts - 10-12pcs chopped or sliced
9. Cardamom Powder (Elaichi) - 1/4th tsp

Mathod:
1. Wash and grate carrots.
2. Mix grated carrots and 1tsp ghee in microwave safe bowl and put them in
microwave for 6 minutes at high temperature.
3. Take Out the bowl and add whole milk, sugar, raisins and mix it.
4. Put this bowl in microwave again for 5-7 minutes.(Stir in between once)
5. Take it out the bowl and add khoya, ghee, cardamom powder, few chopped cashew nuts, almonds and mix it.
5. Put the bowl in microwave for 5 minutes.
6. Take out the bowl and garnished with almonds and cashew nuts.
7. Serve as chilled or hot (as u like)dessert.

Gobi Manchurian

2009-03-25T11:08:00.000-07:00

Ingredients :

1. Cauliflower Medium - 1pc (Aprox - 2cups florets)
2. All Purpose Flour (Maida) - 1/2cup
3. Corn Flour - 3tsp
4. Green chili - 2pcs finely chopped
5. Oil - for cooking
6. Salt - To taste

For Gravy:

1. Onion - 1cup (Finely Chopped)
2. Garlic - 2tsp chopped
3. Spring Onion - 1/4th cup chopped
4. Tomato Ketchup - 3tsp
5. Corn Flour - 1tsp
6. Soy Sauce - 1/4th tsp (If u Like)
7. Salt - To taste.
8. Cooking Oil - 3tsp
9. Red chili Paste or Powder - 2tsp(If U Like)

Preparation Of Gobi Manchurian :

1. Heat oil for deep frying.
2. Mix flours and salt with water and make a thick better.
3. Dip the gobi florets in the paste and deep fry till golden brown and crisp.
4. Keep aside.

Manchurian Gravy
1. Heat oil in another pan or kadhai.
2. Add Chopped Onion, salt, green chili chopped, garlic chopped and fry it on medium flame.
3. Add Tomato Ketchup, 1/8th cup chopped spring onion, soya sauce, red chili paste or powder, corn flour with add little water and fry it on medium flame for 3-5min.
3. Add Fried crisp gobi and mix well.
4. Garnished with chopped spring onion.
5. Serve Hot.

Dhaniya Aloo

2009-03-23T10:09:00.000-07:00

Ingredients: (To make – 4)

1. Potato - 4pcs medium size boiled (Chopped)
2. Tomato - 1pc
3. potato - 1/2pc boiled
4. Yogurt - 3tsp
5. Green Chili - 3pcs
6. Coriander Leaves - 1bunch (aprox 2cup chopped)
7. Roasted cumin powder – 1/2tsp
8. Black pepper powder – 1/4tsp
9. Black salt - 1/4th tsp
10. Salt - To Taste
11. Sugar - 1/2tsp
12. Lime Juice or Lemon Juice - 2tsp
13. Dry Mango Powder - 2tsp

Method

1. Add all the things (Accept boiled 4pcs potato) with little water in Mixer grinder jar and make a little thick paste.
2. Arrange the Chopped Potato in a deep bowl.
3. Pour the Coriander thick paste evenly all over the potato and stir it or mix well.
4. It can be served in lunch or dinner time as salad.

Panjiri (Churma)

2009-03-19T08:16:00.000-07:00

Ingredients:

1. Wheat Flour - 1/2 cup
2. Ghee- 4tsp
3. Sugar - 4-5tsp
4. Almonds - 10pcs (Chopped, sliced)
5. Chiraunji - 25 pcs or 2tsp
6. Cardamon Powder - 2pinchs
7. Raisin - 1tsp (chopped)
8. Dry Coconut - 2tsp (Grated)

Method

1. Heat a kadhai. Add flour and roast on slow flame, stirring continuously.
2. Add ghee and fry it till atta (wheat flour) become a golden brown.
3. Remove it from flame.Add cardamom powder,chopped raisins, almods, dry grated coconut and sugar and mix well.
5. Garnish with chiraunji and almonds.

It can also be served as BHOG item with POOJA.

Masala frenchbean

2007-03-08T09:01:00.000-08:00

Ingredients: (To Make - 2)

1. Potato - 2pcs medium size Boiled

2. Frozen French bean - 1cup

3. Onion - 1/4th cup sliced

4. Frozen Peas - 1/4th cup

5. Tomato - 1pcs chopped

6. Bay Leaf (TEJ PATTA) - 1pc

7. Cumin Seeds - 1/4th tsp

8. Red chili - 1pc

9. Coriander Powder - 1/2tsp

10. Cumin Powder - 1/2tsp

11. Roasted Cumin Powder - 1/2tsp

12. Black Pepper Powder - 1/4th tsp

13. Lime Juice - 1/2tsp

14. Salt To taste

15. Turmeric Powder - 1/4th tsp

16. Oil - 1tsp

Method:

1.Heat Oil in a pan or Kadhai.

2. Add cumin Seeds, red chili, bay leaf.

3. Add sliced onion and fry it for 2-3 minutes on medium flame.

4. Add Cumin Powder, Coriander Powder and fry it for 2 min.

5. Add Boiled Potato Cubes, french beans, chopped tomato, turmeric powder, salt and fry it, and cover with lid for 2-3 min on medium flame.

6. Add peas and again fry it for 1min.

7. Add lime juice and Roasted cumin Powder, Roasted Black Pepper Powder and stir it.

8. Remove it from flame.

9. Serve Hot with Roti

Tomato Peas Chutney

2007-02-28T07:04:00.000-08:00

NAVRATRI SPECIAL
Ingredients:

1. Tomato - 6 pcs (avg size)

2. Juggery (GUD) -6-8tsp (as per your taste)

3. Salt - 1/2 tsp

4. Oil - 1/2 tsp

5. Green Peas - 1/4th cup

6. PANCH FORAN* - 2 pinches (see below for details)*PANCH FORUN is a mixture of cummin seeds, SAUNF (aniseed), METHI (Fenugreek seeds), Mustard seeds & Ajwain(Oregano, Thyme/ Carom seeds)

7. Red chillis - 2 pcs

8. BAY Leaf - 1 pc

9. Turmeric Powder - 1/4th tsp

10. Ginger - 1/2tsp (Grated or Paste)

Method:

1. Heat oil in a KADHAHI (WOK) and add PANCH FORUN, red chilis, BAY LEAF.

2. When they start spluttering, add chopped tomato and salt, turmeric powder, juggery.

3. Cover with lid and cook on medium flame until tomatoes are cooked.

4. Add Green Peas (Frozen Peas), Ginger and stir it.

5. Mix it properly and keep on stirring until it becomes a bit sticky.

6. Remove from the flame.

7. Serve Hot or Cold (As u like) with Poori, Paratha.

Green Puri (Hari Poori)

2007-02-26T10:06:00.000-08:00

HOLI SPECIAL

Ingredients:

1. Palak (Spinach) - 1cup chopped

2. Maida - 1cup

3. Wheat Flour (Atta) - 1/2 cup

4. Salt - To Taste

5. Roasted Cumin Powder - 1/2tsp

6. Green Chili paste - 1tsp

7. Lime Juice - 1/2tsp

8. Ajwain - 1/4th tsp

9. Ginger Paste - 1/2tsp

10. Oil / Ghee - 3tsp

Method:

1. Boiled spinach 2 minutes in microwave or gas with 7tsp of water and 1/4tsp of salt.

2. Grind it and make a smooth paste.

3. Mix the maida, wheat flour, green chili paste, salt, roasted cumin powder, ginger paste, ajwain, ajwain, lime juice, ghee/ oil, knead into a little soft dough by adding enough SPINACH PASTE and water.

4. Keep Cover and leave for 15 minutes.

5. Make even size ball, flatten it and roll them into a round shape.

6. Deep Fry in oil on both sides untill light (very light) golden.

7. Serve Hot with any sabji or chutney.

Til Ki Kachodi

2007-02-26T05:55:00.000-08:00

Ingredients:

For Making Stuff: (TIL MIX)

1. Til (SESAME SEEDS) - 1/4th cup

2. Jaggery (Gud) - 1/2cup (Crushed or mashed)

3. Besan - 5tsp

4. Cashew nuts - 3tsp (Powder)

5. Khowa - 4tsp grated

6. Cardamom Powder - 1/4th tsp

7. Ghee - 1tsp

Method:

1. Roast til (sesame seeds) on low flame stirring continuosly to avoid it from spluttering out of the pan (until light golden in colour)

2. Grind rice till fine grains are left (Make a rough powder) and keep aside.

3. Heat a KADHAI. Add BESAN (gram flour) and roast on slow flame, stirring continuously (until the flour turns golden colour)

4. Add 1tsp ghee and fry it for 2minutes on low flame and remove it from flame and keep aside.

5. Mix roasted and grind til, roasted besan with ghee, gud, cardamom powder, kaju powder, khowa and keep aside.

Making Kachodi Layer:

Ingredients:

1. Maida - 2cups

2. Ghee - 3tsp (Melted and hot)

3. Cardamom powder - 1/4th tsp

4. Sugar - 1tsp

5. Milk - 1/2th cup Boiled (approximate for creating soft dough)

Method:

1. Make a soft dough with Maida, Ghee, sugar, cardamom powder .

2. Shape into a ball and roll into a round shape.

3. Place a portion of the TIL mix stuff mixture (approx 2tsp) in the middle, enfold the filling and pinch off the excess dough. Then roll out the round kachodi.

4. Deep fry in oil on both sides until fluffy and light golden brown.

5. Serve Hot Or Cold (As u Like)

Kashmiri Dum Aloo

2007-02-23T11:18:00.000-08:00

Ingredients: (To Make- 3)

1. Red Potato - 4pcs (big size)
2. Red Onion - 1/4th cup chopped (Cut in to cubes)

3. Red Onion Paste - 4tsp

4. Garlic Paste - 1tsp
5. Ginger Paste - 1tsp
6. Cumin Seeds - 1/4th tsp
7. Black Cardamom - 1pcs
8. Garam Masala Powder - 1/2tsp
9. Cloves - 4pcs
10. Black Cumin Seeds (SHAHI JEERA) - 2pinchs
11. Red chili - 1pcs
12. Cinnamon Stick - 1"pc
13. Asafoetida - 1pinch
14. Bay Leaf - 1pc
15. Turmeric Powder - 1/2tsp
16. Red Chili Powder or (Kashmiri mirch powder) - 1/2tsp
17. Cumin Powder (JEERA POWDER) - 1tsp
18. Coriander Powder (DHANIYA POWDER) - 1tsp
19. Tomato Puree - 3tsp
20. Tomato - 3tsp chopped
21. Oil - 4tsp for potato fry
22. Oil - 3tsp for gravy
23. Salt To Taste
24. Cashew nuts Paste - 3tsp

25. Yogurt - 2tsp
26. Pista - 6-8pcs for garnishing.

Method:
1. Peel, wash and cut into big cubes and prick potatoes cubes with a fork.
2. Heat 4tsp oil in a Kadhai and deep fry potato cubes untill potatoes cubes are golden brown in colour. Keep aside.
3. Heat 3tsp of oil in a kadhai, add bay leaves, asafoetida, black cumin seeds, cloves, cardamon, cinnamon stick, cumin seeds, red chili, when they'll splutter add chopped onion and fry it for 2-3 minutes on medium flame.
4. Add onion paste, Garlic paste and fry it for 3-4minutes on medium flame.
5. Add tomato puree, red chili powder, cumin powder, coriander powder, garam masala powder, turmeric powder, salt , chopped tomato and fry till the paste become reddish brown and the mixture starts separating from the oil.

6. Add cashewnuts paste and yogurt and mix well.

7. Add ginger paste, fried potatoes and mix it.

8. Add water and cover the pan with lid and cook for 7-10 minutes on medium flame.

or if u r using cooker

9. Cook the kashmiri aloo dum in the cooker, switch off the gas after 4 minutes (Before first whistle)

10. Garnished with Coriander chutney or leaves and pista.

Serve hot with Roti, Naan or Rice.

Sattu Paratha (Sattu Roti)

2007-02-22T11:00:00.000-08:00

Ingredients:(To Make-3)

(For Making SATTU)

Ingredients:
1. Roasted Chana Dal - 2cups
2. Roasted Cumin Seeds - 1tsp

Method:

1. Make a smooth powder and filter it(very fine powder)

For Making Stuff:
1. Roasted Chana dal Powder (SATTU) - 2cups
2. Garlic - 3cloves (Chopped Finely or Grated)
3. Red Onion - 4tsp finely chopped
4. Ginger - 1/2tsp (Grated)
5. Green Chili - 3pcs chopped
6. Coriander Leaves - 2tsp chopped
7. Lime Juice - 2tsp
8. Ajwain - 1/4th tsp
9. Mango Pickle - 2pcs mashed
or
Red Mirch Filling Pickle 1pcs
10. Salt To taste
11.Mustard Oil - 1tsp

Method:
1. Mix all the ingredients with sattu and add 2tsp water to make the stuffing moist and easy to fill.

For Making Atta Dough:
Ingredients:
1. Wheat Flour (ATTA) - 3cups
2. Oil/ Ghee - 2tsp
3. Salt - 1/4th tsp

Method:
1. Mix wheat flour, ghee ,salt & required amount of water to make a soft dough.

For Making Sattu Paratha:

Method:

1. Divide the dough into small portion and roll it into round shape.

2. Place a portion of the sattu mixture (approx 2tsp) in the middle, enfold the filling and pinch off the excess dough.Then roll out the Paratha.

3. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and light brown in colour.

4. Serve Hot with Chutney, pickle aur Sauce.

5. It can be served as supper or dinner time.

Note: Sattu is is a high energy giving food.
This spicy sattu paratha comes from Bihar region of India, where ‘Sattu’ is a popular .

Crunchy Sabudana Tikki

2007-02-16T08:45:00.000-08:00

Ingredients: (To Make -3)
1. Sabudana (SAGO)- 1/4th cup
2. Potato - 1pcs medium size boiled
3. Bread - 4pcs
4. Red Onion - 1/4th cup finely chopped
5. Capsicum - 2tsp chopped (This is optional)
6. Green Chili - 3pcs chopped
7. Roasted Cumin Powder - 1tsp
8. Ginger - 1/2tsp grated
9. Cumin Seeds - 1/4th tsp
10. Garam Masala Powder - 2pinchs
11. Salt to taste
12. Oil for Fry

Method:
1. Wash sabudana and set aside for 3 hour with little water.
2. Soak the pieces of bread in water for 10/15 minutes.
3. Then drain the water by squizing the bread as much as u can.
4. Mix chopped onion, roasted cumin powder, cumin seeds, garam masala powder, salt, chili, mashed potato, sabudana with the bread and make a soft dough.
5. Divide the dough into small portions.
or
Grease griddle with a little oil and place tikkis, allow to cook on medium flame untill light golden brown on both sides.
6. Then fry on medium flame until they are golden brown.
7. Serve with chutney or sauce.
8. It can be served as supper (Tea-Time)

Methi Paratha

2007-02-13T11:47:00.000-08:00

Ingredients:(To Make - 2)
1. Methi Leaves (Fenugreek) - 1/4th cup Cleaned & Finely chopped
2. Wheat Flour (ATTA) - 1cup
3. Red Onion - 3tsp finely chopped
4. Garlic - 1tsp finely chopped (This is Optional)
5. Ginger - 1/2tsp Paste or Grated
6. Green Chili - 1tsp chopped
7. Ajwain - 2pinchs
8. Oil - 2tsp
9. Roasted Cumin Powder - 1/4th tsp
10. Lime Juice - 1tsp
11. Salt To Taste

Method:

1. Mix the wheat flour, chopped methi, ajwain, chopped onion, chopped garlic, grated ginger, salt, lime juice, roasted cumin powder, Green chili, and oil knead into soft dough by adding enough luke warm water.
2. Divide the dough into a small portion (Like Lemon Size)
3. Make Even size ball, flatten it and roll them into a round shape.
4. Place the paratha on a greased hot tava or flat pan.
5. When done on one side turn on the other side and apply ghee again and cook till both sides turn golden brown coloured.
6. Serve Hot with Homemade sweet Tomato chutney or sauce.
It can be served as supper or dinner time.

Samo Halwa

2007-02-12T06:46:00.000-08:00

Ingredients: (To Make -2)
1. Samo Seeds - 1/4th cup
2. Ghee - 1/2tsp
3. Milk - 2.5cups Boiled (2 and a half cup)
4. Sugar - 3-4tsp
5. Cardamom Powder - 1/4th tsp
6. Almonds - 6pcs (Crushed or chopped)
7. Cashew Nuts - 8pcs (Crushed)
8. Raisins - 10pcs
9. Pista - 6pcs (Crushed)

Method:
1. Heat ghee in a kadhai.
2. Add SAMO SEEDS and fry it on medium flame untill it becomes a light golden.
3. Add 2.5 cups of boiled milk and stir it .
4. Keep on stirring the milk and samo seeds mixture untill it is totally absorbed.(Make it little thick)
Also please note, you have to be very careful while stirring. You should pay proper attention while stirring else SAMO SEEDS will be stuck on the bottom of the vessel.
5. Add sugar, almonds crushed, cardamom Powder, cashewnuts crushed, raisins, pista and stir it for 2-3 minutes.
6. Remove it from flame.
7. Serve hot or cold as dessert.

Sweet Papaya (Meetha Papita)

2007-02-10T12:25:00.000-08:00

(Easy To make Sweet Papita, Meetha Papita)
Ingredients:(To make -2)
1. Papaya (Papita) - 1cup small pieces (Cut into cubes)
2. Tomato - 1/4th cup chopped
3. Cumin Seeds (JEERA) - 1/4th tsp
4. Red Chili - 1pcs
5. Sugar - 1tsp
6. Turmeric Powder - 2pinchs
7. Oil - 1/2tsp
8. Cinnamon Stick - 1/2"pc
9. Roasted Cumin Powder - 1/2tsp
10. Salt To Taste

Method:
1. Heat Oil in Cooker.
2. Add Cumin Seeds, Red Chili, Cinnamon Stick.
3. Add Papaya pcs, tomato pcs, salt, turmeric powder, sugar and fry it for 1 minute on medium flame.
4. Add 5-6tsp of water and close the lid.
5. Allow it to whistle twice on medium to low flame.
6. After cooking add 1/2 tsp of roasted cumin powder and mash it and serve hot with paratha or Roti.

Sukhe Aloo Jhatpat

2007-02-09T12:42:00.000-08:00

Ingredients:(To make - 2)
1. Potato - 3pcs medium size Boiled
2. Tomato - 1pcs medium size Chopped (This is optional)
3. Roasted Cumin Seeds Powder - 1-2tsp
4. Roasted Black Pepper Powder - 1/2tsp
5. Cumin Seeds - 1/4th tsp
6. Green Chili - 2tsp (Chopped)
7. Lime Juice - 2tsp
8. Salt To Taste
9. Oil - 1/2tsp
10. Coriander Leaves Chopped
11. Turmeric Powder - 2pinchs

Method:
1. Heat Oil in a pan or Kadhai.
2. Add cumin Seeds and green chili.
3. Add Boiled Potato Cubes, turmeric powder, salt and fry it for 2-3 min on medium flame.
4. Add Tomato pcs and again fry it for 1min.
5. Add lime juice and Roasted cumin Powder, Roasted Black Pepper Powder and stir it.
6. Remove it from flame and garnished with coriander leaves.
7. Serve Hot with Roti.

Dahi Wada

2007-02-07T18:01:00.000-08:00

Ingredients:
(For Making Wada)
1. Urad Dal - 1cup
2. Ginger Grated - 1/2tsp (this is optional)
3. Cumin Seeds - 1/4th tsp(this is optional)
4. Salt To Taste (Salt - 1/4th tsp)

Method:
1. Soak dal for 6-7 hours.
2. Grind it to a little smooth paste (Granular Paste).
3. Add Ginger and salt and mix it proper.
4. Heat Oil in a Kadhai (Wok)
5. Add spoonfull of dal batter like (lemon size) and fry the wadas on medium heat till golden brown.
6. Drop the hot wadas in a bowl of luke warm water and leave for about 8-10 minutes.
7. Take each wada out from water, remove and gently press between your palm (squeeze the water out and set aside).

For making Dahi (Yogurt) masala:
Ingredients:
1. Dahi (Yogurt) - 2cups
2. Sugar - 2tsp (this is optional)
3. Black Salt To taste
4. Roasted Cumin Seeds Powder - 2tsp
5. Black Pepper Powder - 1tsp
6. Green chilli - 3tsp (chopped)
7. Red chili powder - 1/4th tsp

Method:
1. Blend the yogurt (DAHI) with little water (Approx - 5-6tsp water) until it is little thick smooth.
2. Add Black salt, sugar, chopped green chili, black pepper powder, roasted cumin powder, red chili powder and mix it proper.

For Garnishing:
Ingredients:
1. Roasted Cumin Powder - 3-4tsp
2. Black Pepper Powder - 2tsp
3. Red chili powder - 1tsp
4. Tamarind Chutney - 6-7tsp (As u like)
5. Coriander Leaves chopped

Serving the wadas:
Method:
1. Arrange the squeezed wadas in a deep bowl.
2.Pour the curd (Yogurt mix) mixture evenly all over the wadas .
3. Sprinkle black salt, tamarind chutney, roasted cumin powder, black salt powder and chopped coriander leaves.
4. Keep Ready DAHI WADA in refrigerator for 20-30 minutes before serving.

Sukha Lauki Aloo Bhaja

2007-02-05T12:14:00.000-08:00

Ingredients:
1. Lauki (BottleGround) – 1 piece medium size (Chopped into medium size cubes pcs)
2. Potato - 2pcs medium size boiled ( Cut in to medium size pcs)
3. Onion - 1/2pcs medium size (chopped finely)
4. Garlic - 2tsp (Chopped)
5. Ginger Paste - 1tsp
6. Turmeric Powder - 1/4th tsp
7. Coriander powder - 1/2tsp
8. Cumin Powder - 1/2tsp
9. Chilli Powder - 1/4th tsp
10. Oil - 2tsp
11. Salt to taste
12. Cumin Seeds - 1/4th tsp or u can use PANCH FORAN.
13. Red chili - 1pc

Method:
1. Cook for 6 minutes Lauki with water in microwave.
2. Heat oil in Kadhai (WOK) or Pan. add cumin seeds and red chili.
3. Add onion, garlic paste, coriander powder, turmeric powder and fry for 2 min on medium flame.
4. Add boiled potato pieces and boiled Lauki pcs and fry it on medium flame and if needed covered with lid for 3-4 minute.
5. Add cumin powder, salt, ginger paste, red chili powder and fry it on medium flame till it fully cooked and tender.
6. Remove it from flame.
7. Serve Hot with any type of paratha or roti

Idli

2007-01-31T08:41:00.000-08:00

By rasoiya.blogspot Guest: Amitha
Ingredients:

1. Idli Rice - 2cups
2. Urad Dal - 3/4th cup
3. Soda bicarb (Baking Soda) - 1/4th tsp
4. Salt To Taste

Method:
1. Wash and soaked both rice and dal seperately in water for 6-7 hours.
2. Then drain the water and grind dal to a very fine paste.
3. Grind rice till fine grains are left (Like fine Semolina, sooji)
4. Mix both rice and dal paste together after grinding (Add a little water if necessary)
5. Add Soda bicarb (Baking Soda), salt and beat well.
6. The batter should be thick.
7. Cover and set aside in a warm place (Room Temperature) for 7 hours for fermenting.
8. Idlis are ready to be cooked when the batter is well fermented.
9. Grease the idli holder then fill the greased cup with idli batter. (3/4th full of batter)
10. Put water in the idli cooker, place the filled stands and close the lid.
11. Steam cook idlis on medium flame for about 8-10 minutes.
12. Use a Butter Knife to remove the idlis.
13. Serve Hot with sambhar, any type of chutney.
(Tips:After 8 minutes insert a clean fork or skewer, if fork or sweker should come out clean then idlis are done)

Til Ke Ladoo (Til Ke Laddu)

2007-01-30T13:47:00.000-08:00

Ingredients:
1. TIL (Sesame Seeds) - 1cup
2. Jaggery (GUD) - 3/4th cup (Crushed or mashed)
3. Water - 1/4th cup
4. Turmeric Powder - 2pinchs

Method:
1. Roast sesame with 2pinchs turmeric powder on low flame stirring continuously to avoid it from spluttering out of the pan (Until light golden in colour)
2. Prepare Syrup by boiling water and jaggery on low flame until syrup becomes thick and sticky.
3. Remove from flame and add roasted sesame seeds and mix well.
4. Shape into pingpong ball size ladoo quickly, with moist hands (Apply Ghee on your palms)
5. Allow to cool completely, before storing in airtight container.

Sabudana Ki Kheer

2007-01-30T13:36:00.000-08:00

Ingredients:(To Make - 2)

1. Sago (SABUDANA) - 1/2cup
2. Milk - 1lit
3. Sugar - 3-4tsp (As u Like)
4. Saffron - 6-8 strands
5. Cashew nuts - 6-8pcs (Chopped or Break into small pieces)
6. Raisin - 8-10pcs
7. Cardamom Powder - 2pinchs

Method:

1. Pick, wash, drain and add 6tsp boiled milk and soak SABUDANA for 10 minute.
2. Bring milk to boil, add SABUDANA and stir it.
3. Cook for 10 minutes on medium to low flame and stirring occassionally.
4. Add sugar, saffron, cashew nuts, raisins, cardamom powder and keep stirring till it reduced.(Till thick or One-third of the original quantity)
5. Serve Hot or cold.

Khasta Aloo Kachodi

2007-01-29T12:25:00.000-08:00

Ingredients:
1. Potato -- 2 pcs (Medium size)
2. Onion -- 1/4th cup(chopped)
3. cumin Seeds -- 1/2tsp
4. cummin powder-- 1/2 tsp(jeera powder)
5. Ginger --1/2 tsp paste
6. Red chilli powder -- 1/4th tsp orGreen chili - 3pcs (Chopped)
7. Oil - 2tsp
8. Salt to taste
9. Coriander leaves -- 1 tbsp(chooped)
10. Capsicum - 2tsp chopped finely

Method:
1. Boil and peel the potato. Mash well.
2. Take 2 tbsps of oil in a pan and heat it. Add cummin (jeera).
3. Now add the chopped onions, capsicum, salt and fry until brown.
4. Add chilli powder or Green chili, salt, Ginger paste and cummin powder and fry it for 2minutes.
5. Mix well with mashed potato and put on coriander leaves.
6. Shape into small round balls.

Poori layer:
Ingredients:
1. Wheat flour – 1/2cup
2. Maida - 1/2cup
3. Ghee / Oil – 2tsp
4. Salt – 1/4th tsp
5. Oil for deep frying.
6. Ajwain - 2pinchs

Method:
1. Knead the wheat flour to light stiff dough with 2tsp ghee,ajwain, water and salt.
2. Divide the dough into small portion.
3. Roll each portion into a ball.
4. Flatten it in the palm and put in a little Aloo Masala mixture.
5. Close up the dough, and pinch off the excess dough.
6. Then roll out the thick poori.
7. Deep fry in oil on both sides until fluffy and light golden brown.
8. Serve it with sweet chutney or green coriander chutney.

Paneer Corn Mix

2007-01-24T13:53:00.000-08:00

Ingredients:( To Make - 2)

1. Paneer - 100gm (10-12 cubes)
2. Frozen French Beans - 1/4th cup
3. Frozen Sweet Corn - 1/4th cup
4. Frozen Sweet Peas - 1/4th cup
5. Capsicum - 10-12 long thin slice (Approx 2" in length pieces thin long)
6. Onion - 1/4th cup (Chopped Finely)
7. Tomato - 1pc (Chopped finely)
8. Sabji Masala Powder - 1tsp
9. Turmeric Powder - 1/2tsp
10. Black Pepper Powder - 1/2tsp
11. Cumin Seeds - 1/4th tsp
12. Oil - 2tsp
13. Salt - To taste
14. Milk - 6tsp
15. Garam Masala Powder - 1/4th tsp
16. Cinnamon Stick - 1/2"piece
17. Clove - 3-4pcs
18. Ginger Paste - 1/2tsp

Method:

1. Heat oil, add cumin seeds, cinnamon stick and cloves fry for a minute, then add the finely chopped onion, tomato and fry till light golden brown.
2. Add Sabji masala powder, garlic paste, black pepper powder, turmeric powder, salt and fry till oil light golden.
3. Add corn, french beans, peas, capsicum and fry it for 2-3 minutes on medium flame.
4. Add 6tsp of milk and little water and cook for 3-5 minutes on medium flame.
5. Add paneer cubes and simmer for 3 minutes and remove from flame.
6. Serve hot with Roti aur Paratha/ naan.
7. It can be served in Lunch or Dinner time.

Masoor Dal Pakoda

2007-01-23T16:43:00.000-08:00

Ingredients:(To make - 2)

1. Masoor Dal - 1/2cup
2. Green Chili - 3pcs ( Chopped)
3. Turmeric Powder - 1/4th tsp
4. Ginger Paste - 1/2tsp
5. Salt To taste
6. Onion - 1/4th cup chopped
7. Oil - For Deep Frying

Method:

1. Soak dal for 4-5 hours.
2. Add the green chilli and grind it ( Thick and rough paste).
3. Put all the things ( turmeric powder, onion, ginger paste and salt) in this paste, and mix it by hand.
4. Put oil in a kadai / pan, heat oil till hot enough to fry.
5. Drop bite – sized pakodas in to hot oil.
6. Deep fry pakoda till golden brown.
7. Serve it with Coriander Chutney or tomato sauce

Baigan Aloo Bhaja

2007-01-22T10:43:00.000-08:00

Ingredients:
1. Eggplant (BAIGAN,BEGUN, Brinjal) – 1 large piece (Chopped into medium size pcs)
2. Potato - 2pcs medium size half boiled ( Cut in to medium size pcs)
3. Onion Paste - 3tsp
4. Garlic Paste - 3tsp
5. Ginger Paste - 1tsp
6. Turmeric Powder - 1/4th tsp
7. Coriander powder - 1/2tsp
8. Cumin Powder - 1/2tsp
9. Chilli Powder - 1/4th tsp
10. Oil - 3tsp
11. Salt to taste
12. Lime juice - 1tsp (If u like)
13. Cumin Seeds - 1/4th tsp or u can use PANCH FORAN.
14. Red chili - 1pc

Method:
1. Clean and wash Eggplant (BAIGAN,BEGUN, Brinjal) and Potato.
2. Cut in to medium pcs.
3. Heat oil in Kadhai (WOK) or Pan. add cumin seeds and red chili.
4. Add onion paste, garlic paste, turmeric powder and fry for 2 min on medium flame.
5. Add potato piece and BAIGAN pcs and fry it on medium flame and if needed covered with lid for 2-3 minute.
6. Add cumin powder, coriander powder, salt, ginger paste, red chili powder and fry it on medium flame till it fully cooked and tender.
7. Remove it from flame.
8. Serve Hot with any type of paratha or roti.

Corn Rice

2007-01-19T12:46:00.000-08:00

Ingredients:(To Make - 2)
1. Basmati Rice - 1cup
2. Ghee - 1tsp
3. Sweet Corn - 1/4th cup
4. Biryani Masala Powder - 1tsp
5. Turmeric Powder - 1/4th tsp
6. Salt - To taste
7. Water - 2cups
8. Clove - 2pcs
9. Cinnamon stick - 1"pc
10. Cumin Seeds (JEERA) - 1/4th tsp
11. Capsicum - 1/4th cup sliced cut
12. Garam Masala Powder - 2pinchs
13. Black Pepper Powder - 1/4th tsp

Method:
1. Heat oil or ghee in a kadhai or thick bottom pan.
2. Add cumin seeds, when it beings to crackle, add clove, cinnamon stick, biryani masala powder, garam masala powder, black pepper powder and fry until light golden brown.
3. Add capsicum , salt , rice, Sweet Corn and water and mix it.
4. Cover with lid and cook in cooker or pan.
or
you can cook in microwave about 18-20 minutes.
5. Serve hot with sabji.
6. It can be served in lunch or dinner time with sabji

Mutter Papdi Chat

2007-01-17T16:22:00.000-08:00

For making triangle Papdi
Ingredients:
1. Maida – 1cup
2. Oil – 2tsp
3. Ajwain –1 /4 tsp
4. Salt – 4 pinchs
5. Oil to deep Fry

Method:
1. Mix maida, AJWAIN, salt and oil, rub it together.
2. Use some water and knead in to soft dough.
3. Roll in to large thin round.
4. Cut into ur own shape as u like.
5. Fry it in a hot oil to a light golden brown.
6. Drain, keep aside

For Making Mutter Masala
Ingredients:

1. Green Peas - 1.5 cup (from a frozen green peas packet)
2. Red Onion - 1/4cup chopped
3. Cumin Seeds - 2pinchs
4. Cumin Powder - 1/4th tsp
5. Turmeric Powder - 2pinchs
6. Salt To taste
7. Oil - 1tsp

Method:
1. Heat oil in a pan. Add cumin Seeds.
2. When it'll splutter, add chopped onion and fry it for 2-3minutes on medium flame.
3. Add cumin powder, salt, turmeric powder and green peas and mix it.
4. Cover with lid for 3-4 minutes.
5. Remove from the flame and keep aside.

Moong Masala
Ingredients:

1. Moong - 1/4th cup
2. Roasted Cumin Powder - 1/4th tsp
3. Oil - 1/2tsp
4. Salt - To taste

Method:
1. Soak Moong in water about 5hours.
2. Cook the moong with water for 3-5 minutes in microwave.
3. Heat oil in a pan or kadhai.
4. Add boiled moong, salt and cumin powder and fry it for 2-3 minutes on medium flame.
5. Keep aside.

Making Yogurt Masala
Ingredients:

1. Yogurt / DAHI - 14-16tsp
2. Black Salt - 1/2tsp
3. Roasted Cumin Powder - 1/2tsp
4. Red chili Powder - 1/4th tsp
5. Black pepper powder - 1/4th tsp

Method:
1. Mix all the things and make a liqiud thick paste.

For Garnishing:
Ingredients:

1. Red Onion – 1 cup chopped
2. Coriander Leaves – 1 /4th cup
3. ChoppedTomato – 1/2cup chopped
4. Black salt – To taste
5. Roasted Cumin Powder – 6-8tsp
6. Chat Masala Powder - 2-3tsp
7. Thin Sev -- 1/2 cup approximate

Making Mutter Papdi Chat:
Method:

1. Take five or six triangle pieces papdi in a plate.
2. Put following items one by one over it :
1. Mutter Masala
2. Fried Moong masala
3. Masala Curd / Yogurt
4. Coriander Chutney
5. Imli Chutney
6. Chopped Tomato and Onion
7. Cumin Powder and black Salt and Chat Powder
8. SEV
9. Coriander LeavesThe above Mutter Papdi chat prepration was for one plate. Please follow the same steps for other plates

Potato Peas Crunchy Cutlet

2007-01-17T12:26:00.000-08:00

Ingredients:(To make -2)

1. Potato - 2pcs medium size (Boiled)
2. Green Peas - 1/2cup
3. Bread slice - 3pcs or Bread crumbs - 3/4th cup
4. Green Chili - 3pcs chopped
5. Garam Masala Powder - 2pinchs
6. Roasted Cumin Powder - 1tsp
7. Black pepper powder - 1/4th tsp
8. Red Onion - 1/4th cup chopped finely
9. Coriander leaves - 2tsp chopped
10. Ginger - 1/2tsp (Grated)
11. Lime Juice - 1/4th tsp
12. Salt To taste
13. Oil - 1-2tsp

Method:

1. Boil and grate or mash the potatoes.
2. Soak and mash the bread slices.
3. Boil 2 minutes peas in microwave.
4. Mix well the grated or mashed potato, peas and mashed bread slices or bread crums alongwith salt, chopped onion, cumin powder, black pepper powder, green chili, coriander leaves , lime juice, ginger and garam masala powder.
5. Apply a little oil to your hand. Take the potato, bread , peas mixture and make a flatten round or oval shape.
6. Heat oil in flat pan, bake both sides till golden brown on medium flame.
7. Serve Hot with chutney or sauce.

Vegetable rice Khichdi

2007-01-17T05:39:00.000-08:00

Ingredients: (To Make -2)
1. Rice - 1/2cup
2. Moong Dal - 1/4th cup
3. Turmeric Powder - 1/4th tsp
4. Cumin Seeds - 1/4th tsp
5. Ghee - 1tsp
6. Bay Leaf (Tej Patta) - 1pc
7. Clove - 2pcs
8. Garam Masala Powder - 1/4th tsp
9. Cumin Powder - 1/2tsp
10. Black Pepper Powder - 1/4th tsp
11. Cauli Flower (Fool Gobi) - 1/2 cup chopped
12. Carrot - 1/2cup sliced
13. Green Peas - 1/4th cup
14. Ginger Grated - 1tsp
15. Tomato - 1/4th cup chopped
16. Raisins - 12-15pcs
17. Green Chili - 3pcs chopped
18. Salt - To taste

Method:
1. Clean, rinse the dal and rice together.
2. Heat oil in Kadhai or Vessel. Add cumin seeds, cloves, Green chili, bay leaf.
3. Once it starts to crackle add chopped cauli flower, carrot, ginger, tomato, turmeric powder, cumin powder, salt, black pepper.
4. Fry it for 2-3 minutes on medium flame.
5. Add drain soaked rice, dal and add 2cups of water and peas, raisin.
6. Bring to a boil, stir and pressure cook upto 2 whistles.
7. Once done remove from heat.
8. Serve hot with pickle and Yogurt (DAHI).

Paneer Bhurji

2007-01-13T19:35:00.000-08:00

Ingredients:(To make - 2)

1. Paneer – 200grm (Crumbled )
2. Milk – 2tsp
3. Onion – 1pc (Chopped Finely)
4. Capsicum (Bell Pepper) – 1/2cup (Chopped)
5. Green Chili / Pepper Serra or Jalapeno – 1pc (Chopped)
6. Garlic – 1/2tsp (Chopped or Grated or Paste)
7. Ginger – 1/2tsp Paste or Grated
8. Tomato – 1pc (Chopped) or Puree – 2-3tsp
9. Black Pepper Powder – 1/4th tsp
10. Sabji Masala – 1/2tsp
11. Turmeric Powder – 1/4th tsp
12. Garam masala Powder – 1/2tsp
13. Sugar – 1/2tsp
14. Salt – To taste
15. Lime Juice – 1/2tsp (If u like)
16. Ghee / Oil – 2tsp

Method:
1. Heat oil in a pan or Kadhai (Wok).
2. Add chopped onion, green chili, capsicum and fry it till it begins to brown.
3. Add ginger and garlic paste and fry it 1 minute on medium flame.
4. Add all spices ( Garam masala powder, sabji masala, black pepper powder, salt, turmeric powder) and fry it on medium flame.
5. Add chopped tomato or puree and keep frying till the tomatoes turn mushy.
6. Add milk and sugar mix it.
7. Add the crumbled paneer and lime juice. Mix well.
8. Serve hot with Paratha, Naan or Paw

Mutter Soya bean Curry

2007-01-10T13:17:00.000-08:00

Ingredients: (To make -3)
1. Soya Bean Badi – 2cups
2. Potato – 1/4 cup boiled (Chopped or Mashed)
3. Green Peas (Sweet Peas, Frozen sweet peas) - 1.5 cups
4. Onion - 1/4th cup chopped
5. Onion Paste – 4tsp
6. Garlic - 1tsp (Chopped or paste)
7. Ginger Paste - 1tsp
8. Tomato Puree or paste - 4-5tsp
9. Cumin Powder – 1tsp
10. Coriander Powder – 1/2tsp
11. Bay leaf – 1pc
12. Cinnamon – 1”stick
13. Cumin – 1 /2ts
14. Red chili powder – 1tsp
15. Turmeric Powder – 1/ 4tsp
16. Oil – 3tsp
17. Kasoori Meethi - 1tsp
18. Salt to taste

Method:

1. Soak the Soya bean badi in boiled hot water for 15-20 minutes.
2. Then drain the water by squizing the badi.
3. Heat oil in Pan or Kadhai, and fry soyabean badi for 3-5 minutes on medium flame and after fry keep aside.
4. Heat oil in kadhai OR Pan. Add chopped onion, garlic chopped, onion paste and fry it till golden brown colour.
5. Add ginger, coriander powder, cumin powder, turmeric, chilli powder, salt and fry it on medium flame.
6. Add tomato paste or Puree and fry it. Put Peas, boiled mashed potato and soya bean fried badi and fry it for 2-3 minutes.
7. Add little water and cover the pan with a lid on medium flame for 3 -5minutes
8. serve Hot with Rice.

Rajma Curry

2007-01-10T11:07:00.000-08:00

Ingredients: (To make - 2)
1. Rajma – 1 cup
2. Chopped Onion – 1 /2 cup
3. Tomato – 1/4th cup chopped or (Tomato Puree - 4tsp)
4. Ginger paste – 1tsp
5. Garlic paste – 1tsp
6. Cumin – 1/4th tsp
7. Cumin Powder – 2tsp
8. Coriander Powder – 1tsp
9. Turmeric Powder – 3pinchs
10. Garam Masala – 2 pinchs
11. Red chilli powder – 1/4th tsp
12. Clove - 2pcs
13. Cinnamon Stick - 1/2" pc
14. Bay Leaf (Tej Patta)- 1pcs
15. Kasoori methi - 1/2tsp
16. Potato boiled - 1 small size (Boiled and mashed)
17. Salt – To taste
18. Oil – 2-3tsp

Method:
1. Soak Rajma in water about 6-8hrs.
2. Cook the rajma with a pinch of salt in the cooker.
or cook for 3-4 minutes in microwave with water.
3. Heat oil in a kadhai or pan add cumin (JEERA), Clove, Cinnamon stick, bay leaf. When it'll sputter.
4. Add chopped onion and fry it on medium flame for 2-3minutes.
5. Put garlic paste and all spices powder and fry till it begin to golden colour on medium flame.
6. Add tomato, kasoori meethi and fry it, now put boiled rajma and 1boiled mashed potato.
7. Add 1cup of water and cover the pan with a lid on medium flame for 5-8 minutes.
0r if u can cook on cooker then allow it to whistle twice.
8. Serve hot with rice or roti.
9. It can be served in lunch or dinner time.

Dosa

2007-01-08T13:22:00.000-08:00

By rasoiya.blogspot Guest: Amitha
Dosa
Ingredients:
1. Rice - 3.5 cups
2. Urad Dal - 1/2cup
3. Fenugreek Seeds (Methi Seeds)- 1tsp
4. Thin Poha - 3/4th cup soaked for 15-20 minutes (Approx 1cup soaked)
5. Water for grinding
6. Salt to taste

Method:

1. Wash the rices and dal together.
2. Add plenty of water and methi seeds. Soak for 7-8 hours or overnight.
3. Rewash the rice by draining the water .Grind to a paste.
4. Add salt and mix well.
5. Keep aside in a warm temperature or room temperature for 8 hours.
6. Leave it to ferment for around 7hours.
7. The consistency of better should be little thick.

Coconut Chatney:
Ingredients:

1. Fried or roasted gram -1/2cup
2. Jaggery - 1 tsp
3. Tamrind -Approx 1/2tsp
4. Gren chilli - 8-10
5. Fresh coconut -1.5cup
6. Salt for taste
7. Coriander Leaves - approx (1/4th cup)

Method:
1. Grind all the above ingredents into a rough paste then add fresh coconut and grind as much as u require.

Garnished:
Ingredients:
1. Mustard seeds - 1/4th tsp
2. Roasted chana dal - 1/2tsp
3. Roasted Urad dal - 1/2tsp
4. Curry Leaves - 8-10pcs
5. Oil - 1tsp

Method:

1. Heat 1tsp oil in a pan, add roasted chana dal, roasted urad dal, Curry Leaves and mustard seeds.
2. When it splutter, remove from flame and season it on chutney.

Making dosa:

1. Heat non-stick flat tawa.
2. Pour a spoonful of batter in the centre and spread with the back of the spoon to a thin round.
3. Spray ghee or oil over it.
4. Remove with spatula when crisp.
5. Serve hot with chutney or sambhar.
6. It can be served as supper, dinner or lunch time.

Note: Poha is added for the softness of the dosa.

Masala Bhindi Fry

2007-01-03T14:20:00.000-08:00

Ingredients:(To Make - 2ppl)

1. BHINDI (Okra) - 6-8pcs (Medium size)
2. Onion Paste - 2tsp
3. Garlic Paste - 2tsp
4. Ginger Paste - 1tsp
5. Turmeric Powder - 1/4th tsp
6. Coriander powder - 1/2tsp
7. Cumin Powder - 1/2tsp
8. Chilli Powder - 1/4th tsp
9. Oil - 3tsp
10. Salt to taste
11. Lime juice - 1tsp (If u like)

Method:

1. Clean and wash okra (BHINDI / Lady finger).
2. Remove half a centimeter from both ends.
3. Slit from one side all okra and keep aside.
4. Heat 1tsp oil in Pan or Kadhai, add BHINDI and fry it for 2-3 minutes on medium flame.
5. Remove from flame and keep aside.
6. Heat 2tsp oil in a KADHAI or pan. Add onion paste and garlic paste. Fry it for 2 minutes.
7. Add cumin powder, coriander powder, red chilli powder, salt, turmeric powder, ginger paste and fry it till it begins to brown.
8. Fill this masala in fried BHINDI, and cook covered on a slow flame.
9. Again stir and covered on a slow flame till Bhindi (Okra) is fully cooked and tender.
10. Remove it from flame.
11. sprinkle lime juice if u like.
12. Serve hot with lunch or dinner.

Dahi Samosa Chat

2007-01-02T07:17:00.000-08:00

Ingredients:To Make: 6 ppl
Time to cook (1hr )
Items to make in this recipe:
1. Samosa
2. Dahi / Yogurt
3. Coriander Chutney (sauce)
4. IMLI Chutney (Sauce)

Filling for Samosa:
1. Potato – 6pcs (medium size)
2. Onion – 2 pcs (medium size & chopped)
3. Peas – 1/ 2 cup (Frozen)
4. Pea nuts – 1 /8 th Cup fried.
5. Cumin – 1 /2 tsp.
6. Garlic – 1tsp (Paste)
7. Ginger – 1tsp (Paste)
8. Chilli Powder – 1tsp
9. Turmeric Powder – 3 pinches
10. Garam Masala Powder – 1tsp
11. Cumin Powder – 2 tsp
12. Coriander Powder – 1tsp
13. Coriander Leaves – 2 tsp Chopped
14.Salt – To taste
15. Oil – 3 tsp

Method:
1. Boiled Potato and mashed it.
2. Heat oil in a pan, add jeera (Cumin).
3. When Cumin being to splutter,add onion and fry it on medium flame till light brown.
4. Add ginger paste, Garlic paste, and all spices fry it on medium flame.
5. After fry Masala put mashed potatoes, peas, peanuts, coriander leaves mix it proper.

Samosa Layer:
Ingredients:
1. Maida – 4 cups
2. Oil / Ghee – 2 1/ 2 tsp
3. Salt – 1 /2 tsp
4. Oil for frying

Method:
1. Mix the maida with the oil, water, Salt, make a soft dough.
2. Cover with moist cloth and keep a side to dough.
3. Divide the dough into small portions and roll it into rounds.
4. Cut the rounds in half, fold each into a cone shape.
5. Seal sides of cone with water and fill with potato mixture.
6. Seal with water.
7. Deep fry the samosa on medium flame until they are golden brown.
8. Drain on absorbent paper.

Coriander Chutney:
Ingrediants:
1. Coriander Leaves – 1bunch (aprox. 1cup)
2. Garlic Cloves – 3
3. Ginger 1 /2”
4. Green chilli – 2pcs
5. Roasted Cumin – 1tsp
6. Salt – To taste
Method:
1. Add all the things with little water in Mixer grinder jar and make a thin paste.

Imli Paste:
Ingredients:
1. Imli – 1 /4th cup Paste
2. Salt – 1 ½ tsp
3. Sugar – 3-4 tsp
4. Roasted Cumin powder – 1/4th tsp
5. Black Pepper Powder – 1 /4th tsp

Method:
1. Mix all things and make a liqiud thin paste. Use seadless IMLI or remove the seeds while making the paste.

Masala Dahi (Yogurt):
Ingredients:

1. Yogurt (Dahi ) - 2Lb (750grm)
2. Sugar - 2-3tsp
3. Roasted cumin seeds powder - 3tsp
4. Red chilli powder - 1/2tsp
5. Black salt - 1tsp
6. Plain salt - to taste
7. Black Pepper powder - 1/2tsp

Method:
1. Mix all the things and make a liqiud thick paste.

For Garnishing:
Ingredients:
1. Onion – 1 cup chopped
2. Coriander Leaves – 1 /4th cup
3. ChoppedTomato – 1/2cup chopped
4. Black salt – To taste
5. Roasted Cumin Powder – 6-8tsp
6. Thin Sev -- 1/2 cup approximate

Making Dahi Samosa Chat:

1. Take two or three pieces of samosa in a plate.
2. Crush both SAMOSAs and put following items one by one over it :

1. Masala Curd / Yogurt
2. Coriander Chutney
3. Imli Chutney
4. Chopped Tomato and Onion
5. Cumin Powder and black Salt (or Chat Powder)
6. SEV
7. Coriander Leaves
The above Dahi samosa chat prepration was for one plate. Please follow the same steps for other plates

Mint Puri

2006-12-28T10:48:00.000-08:00

Ingredients: (To make - 2)
1. Maida (All purpose flour)– 1.5cups
2. Ghee / Oil – 1.5tsp
3. Mint paste (PUDINA)- 4tsp
4. Black Pepper – 1/4th tsp
5. Roasted crushed cumin powder – 1/4th tsp
6. Ajwain – 1/4th tsp
7. Lime juice – 1tsp
8. Ginger paste – 1/2tsp
9. Yogurt (DAHI) - 2tsp
10. Oil for deep frying
11. Lukewarm Water to knead as required
12. Salt to taste

Method:

1. Mix the maida , ghee, mint paste, yogurt, black pepper, ajwain, roasted crushed cumin powder, lime juice, ginger paste and salt, Knead into a soft dough by adding enough water.
2. Divide into small balls and roll into small round shape.
3. Deep fry each poori in oil both sides until golden brown.
4. Serve hot.
5. It can be served in lunch or dinner time with any sabji.
Preparation Time: 30 minutes

Tamatar ki Chutney (Tomato Chutney)

2006-12-26T07:11:00.000-08:00

Ingredients:

1. Tomato - 6 pcs (avg size)
2. Juggery (GUD) - 3-4tsp (as per your taste)
3. Sugar - 1-2 tsp
4. Salt - 1/2 tsp
5. Oil - 1/3 tsp
6. PANCH FORAN* - 2 pinches (see below for details)
*PANCH FORUN is a mixture of cummin seeds, SAUNF (aniseed), METHI (Fenugreek seeds), Mustard seeds & Ajwain(Oregano, Thyme/ Carom seeds)

7. Red chillis - 2 pcs
8. BAY Leaf - 1 pc
9. Cinnamon stick - 1 inch

Method:

1. Heat oil in a KADHAHI (WOK) and add PANCH FORUN, red chilis, BAY LEAF, Cinnamon stick.
2. When they start spluttering, add chopped tomato
3. Cook on medium flame until tomatoes are half cooked.
4. Add juggery, sugar and salt.
5. Mix it properly and keep on stirring until it becomes a bit sticky
6. Remove from the flame

Serve with any Paratha and have fun ;)

Malai Kulfi

2006-12-26T06:10:00.000-08:00

Ingredients:
(For 3 to 4 ppl)
1. Milk - 1 lit
2. Almonds (crushed & powder): 8-10 crushed pieces + 4-5 tea spoon powder
3. Sugar - 6 tsp (according to your taste)
4. Custard powder - 1 tsp
5. Cardamom powder - 2 pinches
6. Pista - 3-4 pieces (crushed)

Method:

1. Boil 1 lit milk in a container until it becomes 250 ml (approx)
2. Add almonds powder, sugar, cardamom powder, custard powder and Pistas. Make sure no bubbles are formed. To ensure it, please keep on stirring continously when you are adding the contents.
3. Mix them properly and put it on low flame for 3-4 minutes.
4. Remove it from burner and let it cool to room tempeartue.
5. Pour it into KULFI Maker (or any bowl)
6. Put it into Freezer until it freezes.

Serve as a dessert.
Tips: If you want, you can put vermicelli (or Faluda), Pista, dry fruits etc. on the top for garnishing. Fry vermicelling and boil it in milk/water.

Methi Masala Paratha

2006-12-21T18:54:00.000-08:00

Ingredients: (To make - 3)

1. Maida / Wheat flour– 4 cups
2. Ghee – 4tsp
3. Salt – To taste
4. Water – For making soft dough.
5. Ghee / Oil – 10 to 12 tsp
6. Kasoori Methi - 5tsp
7. Red Onion - 1/4th cup (Chopped)
8. Roasted cumin seeds - 1/4th tsp
9. Roasted Cumin Powder - 1/2tsp
10. Green chili - 4pcs (chopped)
11. Garlic Paste - 1/2tsp
12. Ajwain - 1/4th tsp
13. Garam masala powder - 2pinches
14. Lime juice - 1/2tsp

Method:

1. Mix maida with ghee, water& salt and all ingredients. Knead it into soft pliable dough.
2. Cover and keep aside for at least 15 minutes.
3. Make balls of the dough.
4. Roll to make a Round Paratha.
5. Cook the paratha on the tava.
6. When both sides are cooked,put oil / ghee and spread it to both the surface.
7. Serve hot with Chutney or sauce.
It can be served as supper(Tea time)
Preparation Time - 15-20min.

Paneer Paratha

2006-12-21T13:27:00.000-08:00

Ingredients:
(Paneer Mix)
1. Paneer - 200gms (Grated or Mashed or Crushed)
2. Roasted Cumin Seeds - 1/2tsp
3. Black Pepper Powder - 1/4tsp
4. Green chili - 2pcs (Chopped)
5. Coriander Leaves - 3tsp(Chopped)
6. Roasted Cumin Powder - 1tsp
7. Salt To taste
8. Ginger Paste - 1/4th tsp
9. Lime Juice - 1/2tsp

Method:
1. Mix all ingredients well and keep aside.

Paratha Layer:
Ingredients:
1. Maida or Wheat flour – 4 cups
2. Oil / Ghee – 2 1/ 2 tsp
3. Salt – 1 /2 tsp
4. Oil / Ghee for frying

Method:
1. Mix the maida or Wheat flour with the oil, water, Salt, make a soft dough.
2. Cover with moist cloth and keep a side to dough for 5-10 min.
3. Divide the dough into small portions and roll it into rounds.
4. Place a portion of the Paneer Mixture in the middle, enfold the filling, and pinch off the excess dough. Then roll out the Paratha.
5. Cook on hot tawa or flat pan, Applying oil till both sides are cooked and light golden brown.
6. Serve with raita, chutney or pickle or any sabji.
7. It can be served as supper or dinner time

Vada Pav

2006-12-20T12:28:00.000-08:00

Ingredients:

1. Potato – 5 medium size boiled
2. Roasted cumin powder – 3tsp
3. Garam masala – 2 pinchs
4. Ginger – 1tsp (Paste)
5. Garlic – 1tsp (Paste)
6. Green chili – 2tsp chopped
7. Salt to taste
8. Gram flour (BESAN) – 1 ½ cup
9. Turmeric Powder – 1 /2 tsp
10. Oil to fry
11. Coriander leaves chopped
12. Pav - 4pcs (For 2)

Method:
1. Mash the potatoes with roasted cumin powder, salt, green chili chopped, garam masala 1pinch and make a small sizes balls and keep aside.
2. Mix the gram flour (BESAN) with water, salt, turmeric powder, garlic paste, ginger paste, chili and prepare a thick batter.
3. Dip potato mix balls in the prepare BESAN batter and then deep fry them in hot oil.
4.Slice the pav or bread and spread some Khati chutney ang green chutney (Tamarind chutney & Dates chutney and for green chutney coriander chutney) and place the fried vada in
between.
5. Serve immediately.

Mirch Pakoda

2006-12-20T12:06:00.000-08:00

(Mirch Pakoda, Crispy Jalapeno Pakoda)
Ingredients:
1. Jalapeno or Large green chili or Green long pepper - 6pcs
2. Besan - 3/4th cup
3. Onion - 1/4th cup (chopped)
4. Ajwain - 1/2tsp
5. Cumin Seeds - 1/2tsp
6. Garam masala powder - 1/4th tsp
7. Black pepper powder - 1/4th tsp
8. Ginger Paste - 1tsp
9. Garlic Paste - 1/4th tsp
10. Rice Flour - 3tsp
11. Turmeric Powder - 1/2tsp
12. Salt to taste
13. Oil for deep frying.

Method:
1. Prepare a thick batter (Paste) using Besan (Gram flour), Rice flour, Ajwain, Cumin seeds, Chopped onion, Turmeric powder, Garam masala powder, Black pepper powder, salt and water.
keep aside for 5-10 minutes.
2. Wash and slit green chilies.
3. Dip each slit piece of chili in to the paste and deep fry in heated oil till it turns golden brown.
4. Serve hot with any chutney or sauce .
It can be served as supper (Tea time)

Masala Egg Curry

2006-12-19T12:32:00.000-08:00

Ingredients:

1. Egg - 4pcs (Boiled)
2. Red Onion - 1pc (Sliced chopped)
3. Garlic paste - 1tsp
4. Ginger paste - 1tsp
5. Tomato puree or paste - 6tsp
6. Bay leaf - 1pc
7. Cinamon stick (Dal chini) - 1"
8. Garam masala powder - 1/4th tsp
9. Cumin Seeds - 1/4th tsp
10. Cumin powder - 1tsp
11. Coriander Powder - 1tsp
12. Kitchen King Masala Powder or Sabji masala powder - 1/2tsp
13. Red chili powder - 1/2tsp
14. Turmeric Powder - 1/2tsp
15. Salt to taste
16. Oil - 3-4tsp

Method:

1. cut boiled egg and fry in 1tsp oil till golden colour. Drain and set aside.
2. Heat oil in pan or Kadhai.
3. Add cumin, bay leaf, cinnamon stick.
4. Put sliced chopped onion and fry it till it begins to brown.
5. Put all spices fry it on medium flame.
6. Add tomato puree and fry it.
7. Add some water and bring to a boil.
8. When the curry is boiling, put fried egg.
9. Boil for a little more time and remove from the flame.
10. Garnished with coriander leaves.
Serve hot with rice and roti.

Chewda

2006-12-15T09:40:00.000-08:00

Ingredients:
1. Thin Poha or Thick poha- 2cups
2. Curry leaves - 10-12pcs
3. Green chili - 5pcs (Chopped)
4. Peanuts - 1/4th cup (Roasted)
5. Cashew nuts - 1/4th cup (Roasted)
6. Dry coconut slice - 6-8pcs
7. Roasted Gram dal (Chana dal) - 1/4th cup
8. Red chili Powder - 1/2tsp
9. Sugar (Powder) - 1tsp (To taste)
10. Salt to taste
11. Mango powder - 1/2tsp
12. Cumin seeds - 2pinches
13. Garam masala powder - 1/4tsp
14. Turmeric Powder - 2pinches
15. Oil for frying

Method:
1. Fry pea nuts and cashew nuts in oil till light golden and fry the sliced coconut till light golden.
2.Fry the green chili, curry leaves, gram dal separately in oil and keep aside.
3. Deep fry the poha in oil till it puffs up and then remove from the flame.
4. Drain the fried Poha on paper towels.
5. Roast redchili powder, mango powder, cumin seeds, turmeric powder on low flame till light golden .
6. Add to the fried poha, peanuts, cashewnuts, gram dal, fried coconut, fried green chili, curry leaves.
7. Mix well and when the poha mixture cools add salt, sugar powder and store the chewda in air tight containers.
8. It can be served with tea or cold drinks (as snacks)

Malpua

2006-12-13T10:42:00.000-08:00

Ingredients: (To make - 2)
1. Maida - 1cup
2. Banana - 1pc (Medium size and mashed)
3. Ghee - 3tsp
4. Milk - 2.5 cups
5. Sugar - 6-8tsp
6. Almonds - 12 pcs (crushed or grated)
7. Cashew nuts - 12pcs (Crushed)
8. Raisin - 12pcs
9. Saffron - 2pinches
10. Cardamom powder - 1/4th tsp
11. Ghee for deep frying

Method:

1. Boil the milk and let it cool.
2. Take MAIDA into one wide vessel and pour milk. Make a thick paste.
3. Now add mashed banana, sugar, melted GHEE, saffron. Also add dry fruits (as per your taste) and cardamom powder.
4. Mix well to form a batter. Please check if the batter can be poured consitently. If not, add milk and make the batter a bit thin.
5. Heat GHEE in a wok (KADHAHI).
6.When it is hot enough, take the batter into a serving spoon (or any big spoon) and put it into GHEE.
7. When it becomes light golden yellow, turn it and fry until golden yellow at other side.
8. Remove it from the GHEE and repeat the step 6.

Serve it with spicy Paneer curry or Masala chicken (whatever you want :) )

Gulab Jamun

2006-12-12T12:57:00.000-08:00

Ingredients:

1. Fresh Khoya - 200gms
2. Fresh Chena - 30gms
3. Baking soda - 2 pinches
4. Flour - 2tsp
5. Cardamom Powder - 1/2tsp
6. Sugar - 350gms
7. Milk - 1tsp
8. Ghee for deep frying

Method

To make the syrup:
1. Heat sugar with water and make a sticky syrup of one-thread consistency
2. Add cardamom powder.
3. While preparing the sugar syrup, add 1tsp of milk and remove impurities on the surface in a layer.

To make Fresh Chhena:
1. Heat milk in a pan and bring it to boil. Add lemon juice or citric acid.
2. Stir slowly and gently until white curd forms on the surface and separates from whey.
3. Once the paneer separates from whey, strain and wash it thoroughly.
4. Tie the paneer in a muslin cloth (it’s a kind of cotton fabric) and squeeze out the excess water.
5. Knead the paneer (CHENA) to make a smooth dough

Make gulab jamun:

1. Grate Khoya and Chhena and keep aside. Sieve in the flour and soda together.
2. Mix green cardamom powder and a little milk to make it into a soft dough.
3.Make balls of even size.
4. Heat Ghee or oil in a Kadhai. Deep fry prepared balls on a slow flame till golden in color.
5. Remove and keep in sugar syrup for 15-20 minutes.
6. It can be served as desert.
7. Serve hot.

Boondi Kadhi

2006-12-12T12:39:00.000-08:00

Ingredients: (To Make - 2)

1. Boondi - 1/4th cup
2. Besan - 1tsp
3. Curd / Yogurt / Dahi - 12tsp
4. Cumin seeds - 1/4tsp
5. Oil - 1/2tsp
6. Red Chili - 1pc
7. Bay leaf / Tej patta - 1pc
8. Sugar - 1/2tsp
9. Roasted Cumin Powder - 1/2tsp
10. Turmeric Powder / Haldi - 1/4tsp
11. Salt To taste
12. Water - 1cup
13. Black pepper powder - 1/4tsp
14. Garam masala powder - 1pinch

Method:

1. Heat oil in Kadhai or Pan.
2. Add cumin seeds, red chili, tejpatta, when it'll splutter add 1pinch garam masala powder, yogurt (DAHI), water, sugar, salt, besan and turmeric and mix well and and boil it for 2-3 minutes on medium flame.
3. Add boondi and cumin powder, Black Pepper Powder and mix well and remove from heat.
4. Serve hot with rice or roti.

Crispy Bread Pakoda

2006-12-08T06:46:00.000-08:00

By rasoiya.blogspot Guest: Lopamudra Debnath
Ingredients: (To Make-2)

1. Bread-- 4/5 pieces
2. Salt-- To taste
3. Onion (half)-- chopped
4. Green Chili (to taste)-- chopped
5. Roasted cumin powder - 1/2tsp
6. Oil for fry

Method:

1. Soak the pieces of bread in water for 10/15 minutes.
2. Then drain the water by squizing the bread as much as u can
3.Mix the onion, cumin powder, salt and chili with the bread and make a soft dough
5. Divide the dough into small portions
6. Then fry on medium flame until they are golden brown
7. Serve with chutney or sauce.
8. It can be served as supper (Tea-Time)

Masala Dahi Rice

2006-12-07T16:50:00.000-08:00

(Masala Curd Rice / Masala Dahi Rice)
Ingredients:
1. Basmati Rice - 1cup
2. Curd / Yogurt / Dahi - 10tsp
3. Biryani Masala - 1/2tsp
4. Garam Masala Powder - 2pinches
5. Cumin (Jeera) - 1/4th tsp
6. Ghee / Oil - 1tsp
7. Ginger Paste - 1/2tsp
8. Cashew nuts - 14pcs
9. Salt to taste
10. Sugar- 1/2tsp
11. Black pepper powder - 1/4th tsp
12. Water - 2cups

Method:

1. Heat oil or ghee in a kadhai or thick bottom pan.
2. Add cumin seeds, when it beings to crackle, add Ginger paste, biryani masala powder, garam masala powder, black pepper powder and fry until light golden brown.
3. Add yogurt and sugar, salt , rice, cashew nuts, water and mix well .
4. Cover with lid and cook in cooker or pan.
or you can cook in microwave about 18-20 minutes.
5. Serve hot with sabji.
6. It can be served in lunch or dinner time with sabji.

Sweet Dry Fruits Rice

2006-12-06T11:44:00.000-08:00

(Easy to make sweet dry fruits rice)
Ingredients:

1. Basmati Rice - 1cup
2. Ghee - 2tsp ( ghee if u like)
3. Water - 2cups
4. Almonds (BADAM) - 12pcs
5. Raisins (KISHMISH) - 14pcs
6. Cashew nuts (KAJU) - 14pcs
7. Pistachios (PISTA) - 14pcs
8. Sweet frozen Peas - 3tsp
9. Sugar - 2tsp
10. Cardamom Powder - 2pinches

Method:

1. Mix all ingredients in microwave tupperware.
2. Cook 18-20 minutes in microwave.
3. serve hot with dal tadka aur any sabji.
4. It can be served in lunch or dinner time.

Dahi Aloo Dum

2006-12-05T12:16:00.000-08:00

Ingredients:

1. Potato – 3pcs medium size boiled
2. Yogurt - 7tsp
3. Onion – 1pcs medium size chopped
4. Coriander Powder – 1tsp
5. Cumin Powder – 1tsp
6. Garam masala powder – 1 /4th tsp
7. Cloves – 3pcs
8. Garlic – 1tsp (Paste)
9. Ginger – 1/2tsp (Paste)
10. Green chili – 2pcs chopped
11. Turmeric Powder – 1 /4th tsp
12. Tomato – 1/4th cup chopped or paste
13. Black Pepper – 1 /4th tsp
14. Oil – 2tsp
15. Bay leaf – 1pcs
16. Cumin seeds – 1/4th tsp
17. Salt to taste

Method:

1. Fry potatoes pieces in 1 /2tsp oil till golden brown.
2. Heat oil in a pan.
3. Add cumin, bay leaf, cloves, chili. When it’ll splutter add Onion and fry it till golden brown.
4. Add masala (Cumin powder, coriander powder, garam masala powder, turmeric powder, black pepper powder, ginger, garlic paste, salt) and fry it proper.
5. Put tomato and fry it for 2 minutes on medium flame, add potato, yogurt (DAHI) and mix well.
6. Add 1/2cup of water and boil it for 2-3 minutes on medium flame.
7. Serve hot with Roti, paratha and rice

Shakar para

2006-12-02T06:18:00.000-08:00

Ingredients:

1. Maida - 1cup
2. Ghee - 2tsp
3. Sugar - 1cup
4. Cardamom powder - 1/4th tsp
5. Baking soda - 2pinches
6. Ghee for deep frying

Method:
1. Heat sugar with 3/4 cup water and make a sticky syrup of one-thread consistency( It means thick sugar syrup)
2. Add cardamom powder.
3. While preparing the sugar syrup, add 1tsp of milk and remove impurities on the surface in a layer.
4. Mix maida, ghee and 2pnichs baking powder.
5. Then knead a stiff dough with warm water.
6. Shape the dough into a ball and roll into a circle.
7. Cut into squares.
8. Heat ghee in a KADHAI and fry till light golden in colour and drain out.
9. Dip the fried squares (fried maida squares) in the thick syrup and immediately remove it.
10. Cool and store in air-tight container it will keep for days.

Medhu wada

2006-11-30T12:31:00.000-08:00

Ingredients:

1. Urad Dal - 2cups
2. Ginger - 1"
3. Green chili - 4pcs
4. Asafoetida - 2pinches
5. Curry Leaves - 10pcs (Chopped)
6. Salt To taste
7. Oil for deep frying

Method:

1. Wash and soak URAD DAL for 4-5 hours.
2. Drain and grind with green chili, zinger.
3. Add asafoetida, chopped curry leaves and salt and mix well.
4. Add little water to make a little smooth paste.
5. Heat oil in a KADHAI.
6. Wet the palm, take some batter and faltten to a round shape, Make a hole in the center with your thumb and slowly slide into the hot oil.
7. Deep fry on both sides till crisp and light golden brown (Fry on a medium heat so that it cooks well inside)
8. Drain well on an absorbent towel and serve hot with sambhar or coconut chutney.
It can be served as supper or breakfast time.

Moong Dal Halwa

2006-11-27T19:11:00.000-08:00

Ingredients:
1. Moong Dal - 1cup
2. Milk - 1.5cup ( whole milk)
3. Sugar - 4tsp
4. Khowa - 1/2cup
5. Cardamom Powder - 1/4th tsp
6. Cashew nuts - 12pcs (Crushed or Chopped)
7. Almonds - 12pcs (Crushed or Chopped)
8. Raisins - 12pcs
9. Coconut Powder for garnishing
10. Ghee - 5tsp

Method:

1. Fry moong dal in kadhai or pan on medium to low flame without ghee stirring continuosly till little brownish (approx 5 - 7mins)
2. Remove kadhai from heat and let it cool.
3. Grind it and make powder.
4. Heat oil in kadhai add ghee and add roasted moong dal's powder.
5. Fry it for 3-4mins on medium flame.
6. Add milk, cardamom powder, raisin, cashew nuts,sugar and mix well.
7. Add Khoya and 2tsp ghee and fry till the mixture become little stickey dry.
8. Remove from heat and garnished with coconut powder and dry fruits.

(Note: If u don't have mixer griender)

1. If you are cooking in cooker then atfirst fry dal for 3-4 minutes in 2tsp ghee on low flame till light golden brown colour.
2. Cook the fried dal with milk in the cooker.
3. Allow it to whistle thrice to five on medium to low flame.
4. Mash boiled DAL coarsely.
5. Heat 2tsp ghee in KADHAI. Add mashed dal thick paste.
6. Add sugar and dry fruits (Cashew nuts, almonds, raisin) and cardamom powder and keep stirring.
7. Add crushed khowa and fry till the mixture become little sticky dry.
8. Remove from heat and garnished with coconut powder and dry fruits.
11. Serve hot.

Rava Churma

2006-11-27T09:42:00.000-08:00

Ingredients:

1. Semolina ( RAVA, SOOJI) – 1 cup
2. Sugar – 4tsp
3. Milk – 1 cup
4. Ghee – 4tsp
5. Mawa (KHOWA) – 1 /4th cup
6. Cashew nuts (Kaju) – 2tsp (Crushed or chopped)
7. Raisins (KISHMIS) – 12pcs
8. Cardamom powder – 1 /4tsp

Method:
1. Heat 4tsp of ghee in a non stick pan or saucepan.
2. Add rava and fry it on low flame till it turns slightly brown in colour.
3. Add sugar, milk, cardamom powder and fry till the mixture becomes little dry.
4. Add mawa, cashew nuts (crushed), raisins. Mix well.
5. Remove the pan from the heat.
6. Serve when cool and dry.

Badi Aloo

2006-11-27T08:07:00.000-08:00

Ingredients: (To Make-2)

1. Potato - 3 pcs (Boiled and cut into cubes)
2. Moong Badi - 20pcs
3. Onion - 1pcs (Chopped)
4. Garlic - 3cloves (Gratead or chopped)
5. Ginger - 1/2tsp Paste
6. Panch Foran or Cumin seeds - 1/4th tsp
7. Cumin Powder - 1tsp
8. Coriander Powder - 1/2tsp
9. Red chili - 1pc
10. Bay leaf (TEJ PATTA) - 1pc
11. Oil - 3tsp
12. Turmeric Powder - 1/4th tsp
13. Red chili Powder - 1/4th tsp
14. Salt To taste

Method:

1. Fry MOONG BADI in 1/2tsp of oil for 2minutes on medium flame and keep aside.
2. Heat oil in a pan or KADHAI. Add chili, bay leaf, cumin seeds or PANCH FORAN.
3. When it’ll splutter then add onion and fry it till golden brown colour.
4. Add ginger, garlic, coriander powder, cumin powder, turmeric, red chili powder, salt and fry it on medium flame.
5. Add potato pcs, moong badi fried and stir it.
6. Add little water and cover the pan with a lid on medium flame for 1 -2 minutes.
7. Fry it on medium flame for 2-3 minutes.
8. Garnished with coriander leaves.
9. Serve with roti or rice.
10. It can be served in lunch or dinner time.

Patodi

2006-11-22T10:55:00.000-08:00

(Patodi,Sambhaar Vadi,Kothimbeer Vadi)
By rasoiya.blogspot Guest:Ashwini Deshpande
Serving size: 4
Ingredients for Stuffing/Filling:

1. Finely chopped Coriander - 5 bunches
2. Chopped Geen chillis – 8-10
3. Finely Cut Onions – 2 small
4. Ginger Garlic paste – 2 tea spoons
5. Kaju – 10-15 pieces
6. Oil – 3 table spoons
7. Black mustard seeds
8. Asafetida
9. Red Chilli powder – 2 tea spoons
10. Turmeric powder – 1 ½ tea spoons
11. Jeera powder – 1 tea spoon
12. Dhaniya Powder – 1 tea spoon
13. Coconut Shredded – 2 table spoons
14. Salt to taste

Ingredients for outer roll:
1. Besan – 3 cups
2. Red chilli powder – 1 tea spoon
3. Turmeric Powder – 1/2 tea spoon
4. Garam Masala – 3 tea spoons
5. Ajwan Seeds – 1 ½ teaspoon
6. Sesame Seeds – 1 ½ teaspoon
7. Oil for frying
8. Salt to taste

Preparation:
For Stuffing/Filling:
1. Heat oil in the Frying Pan
2. Once hot, add mustard seeds and green chillis and pinch of Asafetida
3. Add ginger garlic paste
4. Add onions and fry till golden brown
5. Once golden brown, add red chilli powder, turmeric powder, Jeera powder, Dhaniya powder.
6. Fry till the raw masala smell goes off which would mean that the masala is cooked
7. Add the finely chopped coriander
8. Cut the kaju pieces in half and add
9. Add salt to taste
10. Let it cook for 15-20 min on medium flame

For Outer Roll:
1. Take besan into a bowl
2. Add the red chilli powder, turmeric powder and salt
3. Tip: Add 2 tea spoons of hot oil in the Besan. This will make the rolls crispy
4. Add water and prepare thick dough.

Method:
1. Heat oil in the Kadhai
2. Mix Garam Masala and water to make a thick paste
3. Make thin round pancakes from the dough
4. Apply the Garam masala paste on top of the pancakes
5. Place the stuffing on the pancakes end to end
6. Fold ends and hold, then roll in a tight roll
7. Cut the roll into small pieces of different shapes
8. Deep Fry the small pieces in oil till golden brown

While serving Garnish by Shredded Coconut.

Time:
Preparation Time: 20 Min (Chopping the vegetables and preparing the dough)
Cooking Time: 40 Min (cooking the filling and frying the rolls)
Innovation: Add some Kaju to the stuffing which will add a Shahi touch to the rolls.

Gajar ki kheer

2006-11-20T10:46:00.000-08:00

By rasoiya.blogspot Guest: Lopamudra Debnath
Ingredients:

1. Carrot - 2cups (Paste or grated)
2. Milk - 1lit
3. Ghee - 2tsp
4. Cardamom Powder - 1/4th tsp
5. Cashew nuts - 12-14pcs (Half crushed)
6. Raisins - 14pcs
7. Sugar - 4tsp
8. Khowa - 4tsp(Grated)

Method:

1. Heat ghee in a kadhai or pan.
2. Add carrot paste or grated carrot and fry it on medium flame.
3. Fry it atleast 3-5minutes remove it from heat and keep aside.
4. Boil the milk on KADHAI (or any vessel) then cook slowly on a low heat.
5. Stir it on low flame for 1hour.
6. Add carrot, sugar and mix it.
7. Add cashew nuts, raisins, cardamom powder and boil it on medium flame for 3 minutes.
8. Remove it from flame and garnished grated khowa.
9. Serve cold as dessert.

Diamond Nimki

2006-11-16T14:20:00.000-08:00

Ingredients:
1. Maida - 3cups
2. Ajwain - 1/4th tsp
3. Cumin Seeds - 1/4th tsp
4. Ghee / Oil - 4tsp
5. Roasted cumin Powder - 1/2 tsp
6. Salt to taste

Method:

1. Mix maida, ajwain, cumin seeds, cumin powder, ghee/oil and salt.
2. Then knead a stiff dough with warm water.
3. Shape the dough into a ball and roll into a circle.
4. Cut into diamond shape.
5. Heat the oil and deep fry these diamond nimki and remove when light golden in colour.
6. Drain thoroughly, cool and store in air-tight container it will keep for days.
7. It can be served as supper (Tea time).

Rava Uttapam

2006-11-16T13:55:00.000-08:00

Ingredients: (To make - 3)

1. Rava(Sooji) - 2cups
2. Maida - 4tsp
3. Yogurt (Curd, DAHI) - 7tsp
4. Green Chili - 4pcs chopped
5. Onion - 1pc (Chopped)
6. Tomato - 2pcs chopped
7. Coriander Leaves chopped
8. Salt - To taste
9. Ghee or Oil as required

Method:

1. Mix maida, rava, yogurt,salt and water to make a quite thick batter.
2. Add chopped onion and mix it and keep aside for 10 minutes.
3. Heat (Medium Flame) greesed tava or flat pan and pour one large spoon of batter on it.Spread it out.
4. Sprinkle onion, tomato, coriander leaves, chili and cook on both sides.
5. Serve hot with chutney, tamarind chutney.
6. It can be served as supper(Tea time) or breakfast.

Veg Paneer Franky

2006-11-15T13:30:00.000-08:00

Ingredients:
Franky stuff

1. Cabbage – 1cup (cut into long)
2. Carrot – 1 cup (Cut into long thin sliced or u can grate)
3. Capsicum – 1 cup (cut long)
4. Frozen French Beans – 1/2cup
5. Paneer – 150 gm
6. Tomato – 1pc sliced
7. Tomato Puree – 3tsp
8. Aam chur powder - 1tsp (Dry mango powder)
9. Oil – 2tsp
10. Black Pepper Powder – 1/2tsp
11. Chat Masala – 1-2tsp
12. Frozen Green Peas - 3tsp
13. Salt to taste

Method:
1. Heat oil in a Kadhai or pan.
2. Add onion and fry it on medium flame.
3. Add Black pepper powder, aamchur powder, salt and fry it for 2 minutes on medium flame.
4. Add tomato puree (or Tomato slice) and fry it for 2 minutes.
5. Add carrot, French beans, capsicum, cabbage, Frozen Peas and cook for 3-4 minutes on medium flame and keep aside.

Make Layer:
Ingredients:
1. Maida – 2cups
2. Lime juice – 1tsp
3. Oil – 1tsp
4. Black Pepper powder – 1/4th tsp
5. Salt to taste (Salt – 1/4th tsp)

Method:
1. Mix maida with oil, salt, black pepper, Luke warm water, lime juice. Knead it into soft pliable dough.
2. Cover and keep aside for 5minutes.

Method for franky:
1. Make balls of the dough.
2. Make a thin round layer and cook it on tava or flat pan and spread little butter on layer.
3. Put franky stuff and Paneer, black pepper, tomato sauce, chat masala powder in between and fold it to make a roll as in picture.
(Few pcs of paneer, chat powder and put some cabbage pcs then fold it)
4. Serve hot.It can be served as supper (Tea time)

(Note: Cauli Flower and potato if u want then add)

Rabri (Indian Jayka)

2006-11-15T10:40:00.000-08:00

Ingredients: (To Make - 3)

1. Milk - 1lit.
2. Sugar - 3-4tsp (As u like sweet)
3. Cardamom Powder - 1/4th tsp
4. Rose Water - 1/2tsp
5. Cashew nuts - 12pcs (Crushed)
6. Raisins - 12pcs
7. Almonds - 12pcs (Crushed)

Method:

1. Boil the milk on KADHAI (or any vessel) then cook slowly on a low heat.
2. Stir it on low flame for 1-2hours.
3. Keep on stirring the milk untill less than quarter the original amount.
4. Add sugar, cardamom Powder, dry fruits(cashew nuts, raisin, almonds) and stir frequently and let the cream thicken at the edge of the KADHAI.
5. When milk become thick add rose water and remove from heat.
6. Garnish with Dry Fruits.
7. Serve chilled as dessert.
Also please note, You have to be careful while stirring.you should pay proper attention while thick milk stirring, it will be stuck on the bottom of the KADHAI or vessel.

Boondi Ladoo

2006-11-09T14:05:00.000-08:00

Ingredients:
1. Besan (Gram Flour) - 2cups
2. Sugar - 2cups
3. Cashew nuts - 12pcs (Half Crushed)
4. Baking Soda - 2pinches
5. Raisins - 14pcs
6. Cardamom Powder - 1tsp
7. Edible saffron colour - 1/4th tsp
8. Milk - 1tsp
9. Ghee for Frying.

Method For Sugar Syrup:

1. Heat sugar with 3/4 cup water and make a sticky syrup of one-thread consistency
2. Add Saffron and cardamom powder.
3. While preparing the sugar syrup, add 1tsp of milk and remove impurities on the surface in a layer.

Method for BOONDI:

1. Mix gram flour, baking soda and water, and make a thick batter.
2. Heat ghee in a Kadhai.
3. Put besan thick paste in boondi maker and fry boondi.
4. Fry till light yellow and drain out.

Making Boondi Ladoo:
1. Add hot boondi, cashew nuts, raisins to sugar syrup and mix it proper.
2. When u r making ladoos atfirst u rub some ghee on your palm.
3. While still warm, shape into round ladoos.

Besan Ladoo

2006-11-09T13:48:00.000-08:00

(Indian Sweets)
Ingredients:

1. Besan (Gram flour) - 2cups
2. Ghee - 6tsp
3. Cashew nuts - 7tsp(Crushed)
4. Sugar - 8tsp
5. Cardamom Powder - 3pinches

Method:
1. Fry besan on low flame and stirring continuously till light brown.
2. Once it is light brown in colour, add sugar and mix it.
3. Add ghee, cashewnuts crushed and mix well.
4. Shape the besan mix into round ladoos, leave till dry and serve.

Peas Khasta Kachori

2006-11-08T11:06:00.000-08:00

Ingredients:
For Stuff:
1. Sweet Peas (Green Mutter) - 1cup (Boiled and Mashed)
2. Onion - 1/4th cup chopped
3. Tomato Puree - 2tsp
4. Garlic - 1tsp Chopped
5. Ginger Paste- 1tsp
6. cumin Powder - 1/4th tsp
7. Coriander Powder - 1/4th tsp
8. Bay Leaf (TEJ PATTA) - 1pc
9. Red chili Powder - 1/4th tsp
10. Cumin Seeds - 1/4th tsp
11. Oil - 2tsp
12. Salt to taste

Method:
Stuff preparation:
1. Heat oil in a pan or Kadhai.
2. Add cumin seeds, bay leaf, when it splutter add onion.
3. Fry it for 3 minutes on medium flame.
4. Add Garlic, coriander and cumin powder, chili powder and salt.
5. After fry masala add tomato paste and again fry it for 1-2 minutes.
6. Pour mashed peas into pan and fry it.

Kachori layer:
Ingredients:
1. Maida – 2cups
2. Ghee / Oil – 4tsp
3. Salt – 3pinches
4. Lime Juice - 1/2tsp
5. Ajwain - 2pinches
6. Black Pepper Powder - 2pinches
7. Oil for deep frying.

Method:
1. Knead the Maida to light stiff dough with 4tsp ghee, water, lime juice, ajwain, black pepper powder and salt.
2. Divide the dough into small portion.
3. Roll each portion into a ball.
4. Flatten it in the palm and put in a little fried Peas mixture.
5. Close up the dough, and pinch off the excess dough.
6. Then roll out the thick Kachori.
7. Deep fry in oil on both sides .
Serve it with sweet chutney.
It can be served in Tea time (Supper)

Mithi Mutter

2006-11-08T10:36:00.000-08:00

All rights reserved. © 2006 Priya's Recipe Blog
Ingredients: (To make - 2)

1. Mutter (Sweet Peas, Green Batana, frozen Peas) - 1cup
2. Tomato Puree or Paste -- 1/2cup
3. Ginger paste or grated - 1tsp
4. Coriander Powder - 1/2tsp
5. Garam Masala Powder - 1/4th tsp
6. Cinnamon stick - 1"piece
7. Red Chili - 1pc
8. Black Pepper Powder- 1/4th tsp
9. Sugar - 2tsp (If u like little sweet then take 1tsp)
10. salt to taste (aprox 4-5pinches)
11. Oil - 1/2tsp
12. Cumin Seeds (JEERA) - 1/4th tsp
13. Coriander Leaves Chopped

Method:

1. Heat 1/2tsp of oil in a pan or kadhai.
2. Put cumin seeds, red chili, cinnamon stick.
3. when they are splutter, add coriander powder, garam masala powder, sugar, salt and tomato puree.
4. fry it on medium flame for 3minutes.
5. Put Ginger Paste, black pepper powder, Peas and stir it.
6. cook for 3-4 minutes on medium flame.
7. Remove from heat and garnish with coriander leaves.
8. serve hot with paratha, roti or rice.
9. It can be served in lunch or dinner time.
If u like thick gravy then u can use water, like 3-4tsp of water.

Baigan Bharta

2006-11-07T14:07:00.000-08:00

Ingredients: (To make – 2)

1. Eggplant (BAIGAN,BEGUN, Brinjal) – 1 large piece
2. Onion – ½ cup finely chopped (1pc medium size chopped)
3. Tomato – 1pc finely chopped (or u can use tomato puree 5tsp)
4. Ginger – 1tsp (Grated or Paste)
5. Garlic – 2cloves chopped
6. Red chili – 2pcs
7. Cinnamon stick (DAL CHINI) – 1”piece
8. Bay leaf (TEJ PATTA) – 1pc
9. Cumin seeds (JEERA) – 1/4th tsp
10. Cumin Powder – 1/2tsp
11. Coriander Powder – 1/2tsp
12. Garam Masala Powder – 1/4th tsp
13. Black Pepper Powder – 1/4th tsp
14. Lime juice – 1tsp (If u like lime)
15. Turmeric Powder – 1/4th tsp
16. Salt to taste
17. Oil – 3tsp
18. Coriander leaves – chopped for garnishing

Method:
1. Bake eggplant (BAIGAN) in oven around “35 minutes at 400 deg F” till the eggplant outer skin shrinks.
2. Remove it, when it cool, peel the outer shrinks skin and mash it proper.
3. Heat oil in a KADHAI or any thick bottom non-stick vessel.
4. Add red chili, bay leaf(TEJ PATTA), cinnamon stick(DAL CHINI), cumin seeds.
5. When they crackle put chopped onion and fry it for 3minutes on medium flame (fry till the onion turns translucent)
6. Add garlic, ginger, cumin powder, coriander powder, turmeric, garam masala powder, salt and fry it for few minutes.
7. Add tomato puree and fry it again for 2 minutes on medium flame.
8. Add the mashed baigan (egg plant) and mix proper.
9. Cook for 2 minutes on medium flame.
10. Remove it and garnished with coriander leaves and sprinkled lime juice.
11. Serve Hot with Paratha Or tandoori Roti.
12. It can be served in lunch or dinner time.

Aloo Chat

2006-11-04T11:35:00.000-08:00

Ingredients: (To make – 2)

1. Potato – 4pcs medium size boiled
2. Oil – 2tsp
3. Onion – 1pcs (finely Chopped)
4. Tomato – 2pcs (finely chopped)
5. Green chili – 3pcs (Chopped)
6. Tamarind and dates chutney – 1/4th cup ( u can take 2tsp per plate)
7. Coriander chutney – 4tsp (2tsp per plate)
8. Nylon sev / Thin sev – 6tsp
9. Coriander leaves chopped
10. Roasted cumin powder – 2tsp
11. Black pepper powder – 1tsp
12. Black salt – To taste

Yogurt Mix :
Ingredients:
1. Yogurt – 2cups
2. Sugar – 2tsp
3. Roasted cumin powder – 1tsp
4. Black pepper – 1/4th tsp
5. Black salt – 1/2tsp

Making the yogurt mix:
1. Beat the yogurt nicely and add sugar, black salt, roasted cumin powder.
2. Mix it and keep aside.

Making aloo chat:
Method:
1. Heat oil in a pan, add boiled potato cubes.
2. Deep fry potato cubes on medium flame till golden brown.
3. Spread fried potato cubes in a plate. Put following items one by one over it.
Drizzle yogurt mix all over.
4. After tamarind chutney (2tsp for one plate), coriander chutney, chopped onion, green chili chopped, tomato chopped.
5. Garnished with roasted cumin powder, black pepper powder, black salt , coriander leaves chopped and nylon/ thin sev.
6. Alternatively, make individual bowls as required.
7. It can be served in tea time (Supper)
Preparation time -- 30-40 minutes

Spicy Poori

2006-11-03T07:54:00.000-08:00

Ingredients: (To make – 3)

1. Wheat flour – 3cups
2. Maida (All purpose flour)– 1cups
3. Ghee – 1.5tsp
4. Black Pepper – 1/4th tsp
5. Roasted crushed cumin powder – 1/4th tsp
6. Ajwain – 1/4th tsp
7. Lime juice – 2tsp
8. Ginger paste – 1/2tsp
9. Salt – 1 /2tsp
10. Oil for deep frying
11. Lukewarm Water to knead as required
.

Method:

1. Mix the wheat flour, maida , ghee, black pepper, ajwain, roasted crushed cumin powder, lime juice, ginger paste and salt, Knead into a soft dough by adding enough water.
2. Divide into small balls and roll into small round shape.
3. Deep fry each poori in oil both sides until golden brown.
4. Serve hot.
5. It can be served in lunch or dinner time with any sabji.
Preparation Time: 30 minutes.

Khasta Roti

2006-11-02T13:07:00.000-08:00

Ingredients (To make - 2)

1. Wheat flour – 2cups
2. Besan – 1/4th cup
3. Onion – 1/4th cup fine chopped
4. Ginger – 1/4th paste
5. Roasted cumin seeds – 2pinches
6. Roasted cumin powder – 1/4th tsp
7. Black pepper – 2pinches
8. Ajwain – 2pinchs
9. Lime juice – 1tsp
10. Ghee / Oil – 2tsp
11. Salt to taste

Method:

1. Knead wheat flour adding salt, onion, besan, cumin seeds, roasted cumin powder, ginger, black pepper, ajwain, lime juice and 2 tsp of oil or ghee.
2. Add little water and knead to slightly stiff dough.
3. Divide in to small balls, roll each ball to round shape.
4. Cook on a greased TAVA or thick bottom flat pan (Greased with ghee or oil)
5. Place the Roti over it and applying a little ghee or oil on both sides on medium flame.
6. Keep turning the roti and applying little ghee (If u want to eat extra oil in roti, then u can apply ghee otherwise u can cook with 1tsp ghee or oil or without ghee or oil also) until the roti turns light golden colour.
7. Serve hot with pickle or chutney and sauce.
It can be served as supper (Tea time)
Preparation time: 15-20 minutes

Rava Kheer

2006-11-02T11:22:00.000-08:00

Ingredients(to make-3)
1. Rava / Sooji – 1 cup
2. Cardamom Powder – 2 pinchs
3. Ghee – 3tsp
4. Milk – 5cups
5. Sugar – 12 tsp

For Garnishing:
1. Cashew – 10pcs (Chopped or crushed)
2. Raisins – 10-14pcs

Method:

1. Heat Ghee in a pan into low flame.
2. Add RAVA (Sooji) and fry it on medium flame until it becomes a golden pink and keep aside.
3. Boil the milk on KADAAHI (or any vessel)
4. Put fried rava and stir the milk on medium flame.
5. Add sugar and dry fruits and stir it for 2-3 minutes.
6. Add cardamom powder and mix it.
7. Remove it from flame and garnish it with cashew nuts.
8. serve hot .

Dum Aloo

2006-11-01T12:50:00.000-08:00

Ingredients ( To make – 2)

1. Potato – 3pcs medium size boiled
2. Onion – 1pcs medium size chopped
3. Coriander Powder – 1tsp
4. Cumin Powder – 1tsp
5. Garam masala powder – 1 /4th tsp
6. Cloves – 3pcs
7. Garlic – 1tsp (Paste)
8. Ginger – 1/2tsp (Paste)
9. Green chili – 2pcs chopped
10. Turmeric Powder – 1 /4th tsp
11. Tomato – 1/4th cup chopped or paste
12. Black Pepper – 1 /4th tsp
13. Oil – 2tsp
14. Bay leaf – 1pcs
15. Cumin seeds – 1/4th tsp
16. Salt to taste
17. Coriander leaves

Method:
1. Fry potatoes pieces in 1 /2tsp oil till golden brown.
2. Heat oil in a pan.
3. Add cumin, bay leaf, cloves, chili. When it’ll splutter add Onion and fry it till golden brown.
4. Add masala (Cumin powder, coriander powder, garam masala powder, turmeric powder, black pepper powder, ginger, garlic paste, salt) and fry it proper.
5. Put tomato and fry it for 2 minutes on medium flame, add potato and mix well.
6. Add 1/2cup of water and boil it for 2-3 minutes on medium flame.
7. Garnish with coriander leaves.
8. Serve hot with Roti, paratha and rice.
9. Preparation time : 15 minutes.

Gobi paratha

2006-10-31T10:50:00.000-08:00

Easy to make Gobi Paratha
Ingredients: (To make -3)

1. Cauliflower (Gobi) – 2 cups Grated
2. Wheat flour – 2cups
3. Gram flour ( Besan) – ½ cup
4. Coriander Paste – 1tsp
5. Tomato Paste – 1tsp
6. Garlic Paste – 1/2tsp (Paste or Grated)
7. Ginger – 1/2tsp (Paste)
8. Roasted Cumin Powder – 1/2tsp
9. Ajwain – 2pinches
10. Black Pepper powder – 2pinches
11. Green chili – 2pcs (Chopped)
12. Ghee or Oil – 2tsp
13. Lime Juice – 1tsp
14. Garam Masala Powder – 1pinch
15. Salt – To taste.

Method:

1. Mix the wheat flour, BESAN, cauliflower, ghee, coriander paste, tomato paste, ginger, garlic, roasted cumin powder, ajwain, black pepper powder, lime juice, garam masala, green chili and salt, Knead into a light stiff dough by adding enough water.
2. Divide into small balls.
3. Sprinkle a little wheat flour on dough ball, then roll the paratha to a round shape.
4. Cook on a greased TAVA or flat pan.(Grease with ghee or oil)
5. Place the paratha over it and applying a little ghee or oil till both sides are cooked.
6. Keep turning the paratha and applying little ghee until the paratha turns light golden colour.
7. Serve Hot with chutney or pickle.
It can be served in supper (Tea time/ Snacks)

Paneer Papad Jaykedar

2006-10-31T08:43:00.000-08:00

All rights reserved. © 2006 Priya's Recipe Blog

Ingredients: (To make – 4)

1. Paneer - 200gms
2. Potato - 3 medium sizes
3. Sweet Peas - 1/2cup
4. Capsicum - 1 (medium size)
5. Papad - 2pcs (Punjabi papad or pepper papad)
6. Tomato - 1pc
7. Onion - 1 medium size
8. Garlic paste- 2tsp
9. Ginger paste - 2tsp
10. Bay leaf (TEJ PATTA) - 1pc
11. Cinnamon Stick (DAL CHINI) - 1
12. Cardamom (ELAYCHI) - 2pcs
13. Red chili - 2pcs
14. Cumin seeds (JEERA) - 1/2tsp
15. Cumin Powder - 2tsp
16. Coriander Powder - 2tsp
17. Turmeric (HALDI) - 1/2tsp
18. Black pepper Powder - 1/4th tsp
19. Oil - 3tsp
20. Salt - To taste
21. Coriander Leaves for garnishing.

Preparation Steps:
1. Paneer – Cut in to triangle pieces.
2. Potato – Boil the potatoes and cut into cubes.
3. Capsicum – Cut into triangle pieces.
4. Papad – Fry the Papad in oil.
5. Tomato – Take 1 piece tomato and chop it.
6. Onion – 1piece and chop it
Preparation Time in min: 15 Minutes.

Cooking Steps:
Method:
1. Heat oil in a pan.
2. Add cumin seeds, Red chili, Bay leaf, cinnamon stick, cardamom, cloves.
3. When it’ll splutter add onion and capsicum and fry it till golden brown.
4. Add ginger paste, garlic paste, cumin powder, coriander powder, and turmeric, salt and fry it on medium flame.
5. Add tomato and fry it for some time.
6. Add sweet peas, black pepper powder and fry everything for 3 minutes on medium flame.
7. Put boiled potato pieces and fry the contents for 1 min on medium flame.
8. Add 2 cups of water and boil it.
9. Add Paneer pieces and Papad pieces and boil it 2-3 minutes.
10. Garnish with chopped coriander leaves.
Cooking time in minutes: 15-18 min.

Gobi Pakoda

2006-10-30T14:44:00.000-08:00

Ingredients: (To make – 2)

1. Cauliflower (Gobi) -- 12-14 pieces cauliflower florets
2. Gram flour (Besan) – 2cups
3. Ginger – 1/2tsp
4. Coriander leaf Paste – 1/2tsp
5. Ajwain – 2pinches
6. Roasted Cumin (JEERA) – 1/4th tsp
7. Cumin Powder – 1/4th tsp
8. Garam Masala – 1 pinch
9. Turmeric Powder – 1/4th tsp
10. Garlic Paste – 1/4th tsp
11. Green Chili – 2pcs (Chopped)
12. Salt to taste
13. Oil – For deep frying

Method:
1. Mix BESAN, ginger, coriander leaf paste, garlic, ajwain, roasted cumin, cumin powder, green chili, turmeric powder, salt and add little water to form a better of medium consistency.
2. Keep the batter for about 8-10 minutes.
3. Dip cauliflower florets in the batter till it is entirely covered by batter and deep fry in oil till golden brown.
4. Serve Hot with chutney or sauce.
5. It can be served in supper.

mooli paratha (Radish)

2006-10-26T12:04:00.000-07:00

Ingredients: (To make – 3)

Radish(Mooli) – 1cup (Grated or paste)
Wheat flour – 2cups
Gram flour (Besan) – 1 /4^th cup
Ajwain – 2pinches
Black Pepper – 2pinches
Cumin – 2pinchs (Roasted)
Roasted Cumin Powder – 1tsp
Ginger – 1 /2tsp (Grated or paste)
Garam Masala Powder – 2pinches
Oil – 2tsp
Salt to taste.
Oil / Ghee – For paratha

Method:

Mix the Wheat flour, besan, ajwain, muli (radish crushed), cumin seeds, cumin powder, ginger, garam masala powder, salt and oil knead into stiff dough by adding enough water.
Divide the dough into small portion.
Make even size ball, flatten it and roll them into a round shape.
Place the paratha on a greased hot tava or flat pan.
When done on one side turn on the other side and apply ghee again and fry till both sides turn golden brown coloured.
Serve hot with raita, chutney and pickle.
It can be served as supper or dinner time.

Aloo Mutter

2006-10-19T13:20:00.000-07:00

Ingredients ( To make – 2)
1. Potato – 3pcs medium size boiled
2. Frozen peas - 1/2cup
3. Onion – 1pcs medium size chopped
4. Coriander Powder – 1tsp
5. Cumin Powder – 1tsp
6. Garam masala powder – 1 /4th tsp
7. Cloves – 3pcs
8. Garlic – 1tsp (Paste)
9. Ginger – 1/2tsp (Paste)
10. Green chili – 2pcs chopped
11.Turmeric Powder – 1 /4th tsp
12. Tomato – 1/4th cup chopped or paste
13. Black Pepper – 1 /4th tsp
14. Oil – 2tsp
15. Bay leaf – 1pcs
16. Cumin seeds – 1/4th tsp
17. Salt to taste
18. Coriander leaves

Method:
1. Fry potatoes pieces in 1 /2tsp oil till golden brown.
2. Heat oil in a pan.
3. Add cumin, bay leaf, cloves, chili. When it’ll splutter add Onion and fry it till golden brown.
4. Add masala (Cumin powder, coriander powder, garam masala powder, turmeric powder, black pepper powder, ginger, garlic paste, salt) and fry it proper.
5. Put tomato, peas and fry it for 3 minutes on medium flame, add potato and mix well.
6. Add 1/2cup of water and boil it for 3-5 minutes on medium flame.
7. Garnish with coriander leaves.
8. Serve hot with Roti, paratha and rice.
9. Preparation time : 15-18 minutes.

Sweet bread

2006-10-19T11:40:00.000-07:00

Ingredients:

1. Bread - 8 triangle pcs
2. Ghee - 4tsp
3. Sugar - 2tsp
4. Mawa - 3tsp (Crushed)
5. Cardamom Powder - 2pinches
6. Cashew nuts - 3tsp (Crushed or chopped)

Method:

1. Heat ghee in a flat pan.
2. Add bread pieces and roast till light brown.
3. Put sugar and again roast on low flame.
4. Remove it from heat and garnished with khowa, cashew nuts and cardamom powder.
Preparation time - 8-10minutes.

Kaju Barfi

2006-10-18T04:17:00.000-07:00

Ingredients:

1. Cashew nuts – 100gms or u can use cashew nuts powder also.
2. Sugar – 100 gms (Powdered)
3. Cardamom powder – 1 /4th tsp
4. Mawa / KHOWA – 200gms
5. Silver foil – (Optional or for decoration)
6. Corn flour – 1tsp

(Picture coutesy: searched in google. Not sure about the actual origin. If you own this photo, please contact admin to remove photo or add your name)

Method:

1. Soak cashew nuts in water or milk, for 2hours.
2. Drain and grind them to a fine paste, using as little milk as possible.
3. Heat a pan or kadhai and put sugar powder and cashew nuts paste and khowa and stirring continuously.
4. Mix together corn flour and cashew nuts powder or paste and keep stirring on low flame heat.
5. When the mixture becomes thick and comes away from the sides of the pan sprinkle cardamom powder then remove from the heat.
6. Immediately, roll thinly with a greased roller.
7. Spread the silver foil all over and cut into diamond shape.

Rava Upma

2006-10-16T13:36:00.000-07:00

Ingredients:( To make - 2)

1. Sooji (Semolina/ rava) – 1cup
2. Onion – 1 /4th cup chopped
3. Urad dal – 1tsp
4. Pea nuts – 3tsp (Roasted and crushed)
5. Mustard Seeds – 1 /2tsp
6. Curry Leaves – 3pcs
7. Green chili – 3pcs chopped
8. Water – 2cups
9. Ghee/ Oil – 2tsp
10. Sugar – 1/2tsp
11. Salt – To taste

(Picture coutesy: searched in google. Not sure about the actual origin. If you own this photo, please contact admin to remove photo or add your name)

Method:

1. Heat oil or ghee in a KADHAI or pan.
2. Add mustard seeds, curry leaves and urad dal.
3. When the urad dal turns brown, add onion, green chilies and fry until onion becomes transparent.
4. Add RAVA and fry thoroughly, then pour hot water, salt, sugar and cook on medium flame till dry.
5. Add crushed peanuts and mix well, remove and serve hot.

Malai Kofta

2006-10-16T13:17:00.000-07:00

Ingredients for the Kofta:
1. Potatoes - 4 pcs,boiled,mashed
2. Paneer - ½ cup
3. Green chili – 4pcs, crushed
4. Red chili powder - 1tsp
5. Roasted Cumin Powder – 1/2 tsp
6. Garam masala Powder - ½ tsp
7. Besan or cornflour - 2 tsp
8. Salt to Taste
9. Oil for frying & cooking

Gravy:
1. Onion paste – 1/2cup
2. Green chili – 1/ 2tsp chopped
3. Ginger paste – 1tsp
4. Garlic paste – 1tsp
5. Fresh cream – 1 /4th cup
6. Coriander powder – 1tsp
7. Tomato puree – 1 /2cup
8. Red chili powder – 1tsp
9. Salt to taste

(Picture coutesy: searched in google. Not sure about the actual origin. If you own this photo, please contact admin to remove photo or add your name)

Method:

1. Mash the boiled potatoes and add grated paneer and all kofta ingredients one by one. Mix well.
2. Divide into cylindrical shape. Deep fry in hot oil until slightly colored. Keep aside.
3. Heat oil in a kadhai or pan.
4. Add onion paste and cook for 3 minutes on medium flame.
5. Add ginger, garlic paste, coriander powder, turmeric powder, red chili powder and salt.
6. Cook for 5-7minutes.Add tomato paste and fry it proper.
7. Add garam masala powder, milk or water. Bring it to a boil and cook till the gravy becomes thicken and add malai/fresh cream.
8. Add koftas and remove from heat.
9. Garnish with fresh cream and coriander leaves.