Mint Puri

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)

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

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

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

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

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

(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

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

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

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

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

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

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

(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

(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

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

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

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

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

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

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

(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

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

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

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

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)

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

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

(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

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

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

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

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

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

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

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

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

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

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

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)

Ingredients: (To make – 3)

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

Method:

1. 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.
2. Divide the dough into small portion.
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 fry till both sides turn golden brown coloured.
6. Serve hot with raita, chutney and pickle.
7. It can be served as supper or dinner time.

Aloo Mutter

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

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

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

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

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














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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.

Methi paratha

Ingredients: (To make -3)

1. Wheat flour (ATTA) – 2cup
2. Methi leaves – 1 cup (Chopped)
3. Besan – 6tsp
4. Red chili powder – 2tsp
5. Roasted cumin seeds powder – 3tsp
6. Ajwain – 1/2tsp
7. Ginger – 1tsp (Paste or crushed)
8. Ghee – 4tsp
9. Salt to taste
10. Oil for frying















Method:

1. Mix the wheat flour, ghee, Red chili powder, besan, methi leaves, Cumin powder, ginger, ajwain, and salt, knead into soft dough by adding enough water.
2. Keep cover and leave for 15 minutes.
3. Make even sized ball, flatten it and roll them into a round shape.
4. Cook on hot tawa or flat pan, Applying oil till both sides are cooked and light golden brown.
5. Serve with raita, chutney or pickle.
6. It can be served as supper or dinner time.

Paratha Recipe

Ingredients (To make – 2)
1. Wheat flour (ATTA) – 2cups
2. Ghee – 1tsp
3. Water to knead as required

Method:
1. Mix the wheat flour and ghee, knead into a soft dough by adding enough water.














2. Divide into small balls and roll into small round shape.
3. Apply 1 /4th tsp ghee to it.
4. Fold it and again apply 1/4th tsp ghee.
5. Fold into again and start rolling to form a triangle.















6. Heat a flat pan or TAWA.
7. Place triangle paratha on a hot TAWA or flat pan over once and smear with ghee again.
8. Cook for few second, when it starts to get small bubbles turn around and smear the other side with ghee as well.
9. Cook further for a few seconds until paratha is golden brown on both sides.
10. Serve hot with sabji and dal tadka.