Rava Halwa

Ingredients(to make-3)

1. Rava / Sooji – 1 cup
2. Cardamom Powder – 2 pinchs
3. Ghee – 3-4tsp
4. Milk – 2.5cups (2 and a half cup)
5. Sugar – 6-8 tsp

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














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
3. Add 2.5 Cups of milk and stir it quickly so that RAVA does not form a lump
4. Add sugar and cardamom powder.
5. Stir it slowly until RAVA absorbs all the milk and it becomes thick enough ( approx 10 mins)
6. Remove it from flame. Spread it on a plate and garnished it with dry fruits.

Imarti

Ingredients:

1. Urad dal – 2cups
2. Sugar – 3cups
3. Water – 300ml
4. Cardamom Powder – 4pinchs
5. Saffron colour
6. Ghee – 500gms for frying








Method For CHASNI (sugar syrup):

1. Make sugar syrup.
2. Dissolve 3 cups of sugar in 300ml of water and boil till it becomes a syrup of one thread consistency.

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Method:

1. Soak urad dal overnight.
2. Wash and drain.Grind to fine thick batter.
3. Add colour and mix very well.
4. Keep aside for 2-3 hours.
5. Take12"x 12" thick cloth, make a buttonhole type hole in center.
6. Put urad dal mixture in center of the cloth.or can use Muslin cloth also.
7. Hold like a pouch and press out imartis like icing.
8. Shape the imarties as follows, make a ring first, then form small ringlets all along the ring.
9. Allow the IMARTIS to set and then turn over once.
10. Remove from ghee,drain and dip in hot syrup.
11. Soak for 3-4 minutes, drain and serve.
12. Make 4-5 imartis at a time, depending on size of KADHAI or frying pan.
Serve hot.

Balu Shahi

Ingredients:

1. Maida – 5cups (Refined Flour)
2. Ghee – 5tsp
3. Sugar – 7cups
4. Cardamom Powder – 3pinchs
5. Ghee for deep frying















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Method:

1. Make a soft dough with maida, ghee.
2. Divide dough into small balls, flatten and form dents in the centre.
3. Prepare a thick syrup from sugar.
4. Heat ghee in a KADHAI and fry the small portions until they turn medium brown.Dip the Balushahi in the syrup and immediately remove it .

Aloo Tikki

Ingredients: (To make-3)

1. Potatoes – 6pcs (Boiled)
2. Bread crumbs – 1 /2cup
3. Ginger – 1/ 2tsp paste
4. Roasted cumin Powder – 1tsp
5. Green chili – 2tsp Chopped.
6. Coriander Leaves – 3tsp chopped
7. Garam masala Powder – 2pinchs
8. Salt to taste
9. Oil for frying.














Method:

1. Smash the potatoes.
2. Mix in potaoes rest of the ingredients except oil and make small patties (Round shape)
3. Heat 2-3tsp of oil in a flat pan.
4. Deep fry in oil on both sides until golden brown.
5. Serve Hot with CHUTNEY.
Preparation time: 15 minutes

Papad Ki Sabji (Aaloo PAPAD DUM)

All rights reserved. © 2006 Priya's Recipe Blog

Ingredients : (To make-3)
1. Potato – 4medium size (Boiled)
2. Bay leaf – 1pc
3. Cumin – 1 /4tsp
4. Onion – 1/ 2 cup chopped
5. Garlic paste – 1tsp
6. Ginger Paste – 1tsp
7. Tomato – 1 /2 cup chopped
8. Coriander Powder – 1tsp
9. Cumin Powder – 2tsp
10. Garam Masala Powder – 1 /4thtsp
11. Turmeric powder – 1 /4th tsp
12. Red chili Powder – 1tsp
13. Oil – 2-3tsp
14. Salt to taste
15. Papad – Fried or Roasted (You can use any Papad but I will recommend Lijjat Black pepper/Panjabi Papad).















Method:

1. Heat oil in a pan Or KADHAI.
2. Add cumin seeds and bay leaf (TEJ PATTA).
3. Add chopped onion and fry it for 2-3 minutes on medium flame.
4. Add all spices (masala) pastes and powders while stirring
6. Stir continuously until all spices and pastes become light brown in color
7. Add tomato and cook on a medium flame for 2-3 minutes.
8. Add boiled potatoes pieces and fry it.
9. Add 2 ½ cup of water. Boil the contents and add fried PAPAD.

Begun Bhaja

Ingredients: (To make -4)

1. Eggplant (Baigan, Begun, Brinjal ) – 200gms (Cut into big pieces)
2. Turmeric powder -- 1 tsp.
3. Cooking oil -- 7-8 tsp.
4. Garlic Paste – 2tsp
5. Ginger paste – 1tsp
6. Red chili Powder – 1 /4th tsp
7. Salt to taste














Method:

1. Mix salt, red chili powder and turmeric with Eggplant pieces (BAIGUN) and keep aside for some times.
2. Heat oil in a pan and put brinjal (BEGUN).
3. Fry it on medium flame at least 2minutes.
4. Add ginger and garlic paste and deep fry these slice in oil until they are crisp and brown in colour.

Preparation time: 10-14minutes.

PAV BHAJI

Ingredients:
1. Cauliflower – 1cup (Chopped)
2. Potato – 1 /2cup (Chopped)
3. French Beans – 1/ 4th cup
4. Peas – 1cup
5. Carrot – 1 /2 cup (Chopped)
6. Capsicum (Green pepper) – 1 cup (1/ 2 cup in thick chopped )
7. Tomato – 2cup chopped
8. Ginger – 2tsp (Paste)
9. Garlic – 2tsp (Paste)
10. Onion – 1cup chopped
11. Red chili Powder – 1tsp
12. PAV BHAJI masala – 2tsp
13. Turmeric Powder – 1 /4th tsp
14. Lemon juice – 6-8tsp
15. Salt to taste
16. Chopped green coriander – 1 /4thcup for garnishing
17. Butter – 2cubes for BHAJI.
18. Oil – 2-3tsp
19. PAV














Video guide:

Method:
1. Boil all the vegetables (Potato, cauliflower, Peas, carrot, 1/2cup chopped capsicum, French beans).
2. After boiling, mash them coarsely.
3. Heat oil in a pan.
4. Put chopped onion and fry on medium flame.
5. Once the onions are light brown, add garlic, ginger paste and fry for 2-3 more minutes6
6. Add PAV BHAJI masala and fry for few seconds like 30-40 sec, add chopped tomato and fry it proper on medium flame.
7. Once cooked add the coarsely vegetables. Fry for sometimes.
8. Put salt and water. Mix and let it cook.
9. Split the PAV from the center. Take butter in a pan.
10. Heat the PAV in this pan.
11. Garnished the BHAJI with chopped onion, lime and coriander leaves.
12. Serve hot

NAMAK PAARA (KHURMA)

Ingredients:

1. Maida – 1cup
2. Rava – 1 /4thcup
3. Ajwain – 1tsp
4. Ghee / Oil – 2tsp
5. Salt to taste
6. Oil – For frying.















Method:
1. Mix maida, rava, ajwain, ghee 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 the squares.
5. Deep fry these squares and remove when light brown in colour.Drain thoroughly, cool and store in air-tight container

DAL POORI (Poori Stuffed with DAL)

Ingredients:

1. Moong DAL – 1cup
2. Cumin – 2pinchs
3. Red chilli Powder – 1 /4th tsp
4. Roasted Cumin Powder – 1tsp
5. Ginger – 1 /2tsp
6. Garam Masala Powder – 2pinchs
7. Oil – 1tsp
8. Salt to taste.











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Method:

Stuff preparation:
1. Soak DAL overnight in water
2. Throw the water and wash it properly
3. Put the DAL in pressure cooker and mix ¼ cup water (approx).
4. Put the cooker on flame and wait for 1 to 2 whistles.
5. When the cooker is cool, open it and grind the cooked DAL to a thick paste.
6. Heat oil in a pan; add cumin seeds (JEERA), ginger paste, red chili powder
7. Pour the DAL paste into pan and fry it for 1-2 minutes on medium flame.

Poori layer:

Ingredients:
1. Wheat flour – 2cups
2. Ghee / Oil – 2tsp
3. Salt – 2pinchs
4. Oil for deep frying.

Method:
1. Knead the wheat flour to light stiff dough with 2tsp ghee, 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 fried DAL 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.Serve it with sweet chutney.

Jeera Rice

Ingredients: ( To make-2)

1. Basmati rice – 1cup
2. Cumin – 2tsp (JEERA)
3. Ghee – 2tsp
4. Black cardamom – 1pc
5. Bay leaf – 1pc
6. Cinnamon stick – little piece like 1”
7. Water – 2cups
8. Salt to taste















Method:

1. Wash rice thoroughly and soak in water for half an hour.Drain thoroughly.
2. Heat ghee in a pan add cumin(JEERA), bay leaf, cardamom and cinnamon.
3. When cumin splutter, add the rice and salt.
4. Add water. Bring to a boil. Stir once.
5. Reduce heat to medium and cover the pan with a lid.
6. Leave a little gap, otherwise water will boil over.
OR
(U can make in microwave oven in 6-8minutes).
7. Rice will be done when holes appear on the surface and water has been completely absorbed.
Serve hot with any sabji.

Sevian

Ingredients: (To make-3)

1. Sevian – 50gms
2. Ghee – 2tsp
3. Milk – 4cups
4. Cardamom powder – 2-3pinchs
5. Cashew – 10-12 crushed or chopped
6. Raisin – 10-12 pcs.















Method:

1. Heat ghee in a pan, put sevian and fry untill light brown.
2. Boil the milk on KADHAI or any vessel.
3. Put sevian and stir the milk till the mixture is little thick on medium flame.
4. Add sugar and cardamom powder and stir 1minute.
5. Remove from the heat and garnished with crushed or chopped dry fruits.
6. Serve it cold (preferred).
Preparation time: 15minutes.

Samosa Chat (Samosa Chaat)

Ingredients:
To Make: 6 ppl
Time to cook (1hr or more)
Items to make in this recipe:

1. Samosa
2. Chole
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 p
aste, 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.

Chole

Ingredients:


1. Chana (Kabuli chana) – 1 1/4th cup
2. Chopped Onion – 1 /2 cup
3. Tomato – 1/4th cup chopped
4. Ginger paste – 2tsp
5. Garlic paste – 2tsp
6. Cumin – 1/4th tsp
7. Cumin Powder – 2tsp
8. Coriander Powder – 2tsp
9. Turmeric Powder – 2pinchs
10. Garam Masala – 2 pinchs
11. Red chilli powder – 1/4th tsp
12. Salt – To taste
13. Oil – 3tsp

Method:


Soak chana in water about 6-8hrs.
Cook the chana with a pinch turmeric and salt in the cooker. Allow it to whistle thrice.
Heat oil in a kadhai or pan add cumin (JEERA) , when cumin being to splutter.
Add onion and fry it on medium flame.
Put Ginger paste, Garlic and all powder and fry till it begin to golden colour on medium flame.
Add tomato and fry it, now put boiled chana ,1cup water and boil it for 5-8minutes.





Coriander Chutney:
Ingrediants:
Coriander Leaves – 1bunch (aprox. 1cup)
Garlic Cloves – 3
Ginger 1 /2”
Green chilli – 2pcs

Roasted Cumin – 1tsp
Salt – To taste

Method:
Add all the things with little water in Mixer grinder jar and make a thin paste.

Imli Paste:

Ingredients:

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

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

For Garnishing:


Ingredients:
Onion – 1 cup chopped
Coriander Leaves – 1 /4th cup Chopped
Tomato – 1/2cup chopped
Black salt – To taste
Curd – 10-12tsp(thin liquid paste)
Roasted Cumin Powder – 6-8tsp
Thin Sev -- 1/2 cup approximate
Making samosa chaT:

Take two pieces of samosa in a plate. Crush both SAMOSAs and put following items one by one over it :
1. CHOLE
2. Curd
3. Coriander Chutney
4. Imli Chutney
5. Chopped Tomato and Onion
6. Cumin Powder and black Salt (or Chat Powder)
7. SEV (preferrably thin, I couldn't get thin when I prepared this)
8. Coriander Leaves
The above samosa chat prepration was for one plate. Please follow the same steps for other plates.
Happy Cooking :)

Rasogulla(Rasgulla)

Ingredients:
Rasogulla(Rasgulla)
1. Milk – 1lit
2. Citric acid – 1/2tsp or (Use Lemon juice)
3. Water – 5cups
4. Sugar – 1 ½ cup














Method:

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.
6. Divide the paneer dough into small balls and keep aside.
7. Mix sugar and water in a vessel and bring it to boil till it becomes a syrup of thread consistency.
8. Add balls to the sugar syrup and cover with a lid and continue to boil it for 15 minutes.
9. Remove from heat and keep to cool.

Sondesh

Ingredients:

1. Freshy made Paneer – 100gms
2. Milk – 3tsp
3. Powered Sugar – 100gms
Essence – Few drops of ur choice essence like rose.

For Garnished (Topping):

1. Almonds – 3to4tsp crushed
2. Pista – 3-4tsp crushed














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Method:

1. Blend all the ingredients (mentioned in above section) in a mixer.
2. Mix until very smooth.
3. Lightly grease moulds with ghee.
4. Mix topping (garnishing) ingredients.
5. Sprinkle little topping in each mould and press paneer mixture into it OR Spread the Paneer mixture on a serving plate. Let it cool and cut it into pieces as shown in the picture
6. Decorate it with dry fruits and toppings.

Kadhai Paneer

Ingredients( To make-4)

1. Paneer -- 500 gms.
2. Chopped onion -- 1½ cup
3. Bay leaf -- 2 pcs
4. Dry red chili whole -- 3 pcs
5. Garlic paste -- 1 tsp.
6. Ginger paste --1 tsp.
7. Crushed coriander seeds -- 2 tsps.
8. Tomato puree – 3 /4thcup
9. Red chili powder --1 tsp.
10. Garam masala powder-- 1 tsp.
11. Oil -- 2 tsps.
12. Salt To taste










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Method:

1. Cut Paneer into triangles and keep aside.
2. Heat oil in a Kadhai, add dry red chili, coriander powder, bayleaf.
3. When it’ll splutter then add onion and fry till golden brown colour.
4. Add Ginger Paste, Garlic Paste, stir and add tomato puree, cook for few
minutes.
5. Then add red chili powder, coriander powder and salt mix well. Add ½ cup
water if required.
6. Add Paneer and cook until coated with thick gravy.Serve hot, garnished with lightly roasted crushed coriander seeds or coriander leaves.

Sweet Kachori

Ingredients (To make-3)

Filling

1. Khoya – 1 /2 cup
2. Coconut powder – 1 /4thcup
3. Cardamom Powder – 2pinchs
4. Cashew – 12-15 Crushed
5. Sugar – 6tsp
6. Oil for deep frying















Method:

1. Mix khoya, coconut, sugar, cashew, cardamom powder.

Ingredients:

1. Maida – 3cups
2. Ghee – 2tsp
3. Milk -- 1 /2cup approximate

Method:

1. Add little milk and knead to smooth dough.
2. Mix khoya, coconut, sugar, cashew, cardamom powder.
3. Divide in to a small balls,roll each to round shape.
4. Put coconut, khoya stuff middle of the roll and close the edges.
5. Again roll in to puri size.
6. Heat oil in a KADAHI and fry it till light golden colour on both sides.
7. Serve hot or cold as u like.Preparation time: 25minutes.

Crunchy Coconut cookies

Ingredients:

1. Coconut Powder – 40gms
2. Milk – 2 1/2tsp milk
3. Flour – 80gms
4. Butter – 40gms
5. Castor Sugar – 50gms
6. Baking Powder – 1/ 4tsp
7. Vanilla Essence – 5 to 7 drops












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Method:
Preheat oven to 350°F (180°C).

1. Take a bowl and put flour and baking powder.
2. Beat together butter and brown sugar until creamy.
3. Add flour, coconut, sugar with butter mix and make a soft dough with milk.
4. Drop by rounded teaspoonfuls on to cookied sheet lined with baking paper.
5. Bake 10-12minutes or until edeges are golden.
6. Cool 1 minute on cookies sheet and remove to wire rack to cool completely.
7. If u want to garnish then garnished with Crushed cashew or coconut.

Makhane ki Kheer

Ingredients:(to make-4)

1. Makhana – 1 cup (Lotus Seeds)
2. Milk – 6cups
3. Ghee – 2tsp
4. Sugar – 6tsp
5. Cardamom Powder – 2pinchs
6. Almonds – 12pcs (Crushed)
7. Cashew – 12pcs (Crushed)

Method:

1. Heat ghee in a pan and put makhana and fry it on medium flame.
2. Boil the milk on KADHAI or any vessel.
3. Put fried makhana and stirring occasionally till the makhana get cooked.
4. Add sugar and dry fruits and stir it for1-2 more minutes.
5. Remove it from low flame.
Serve it as dessert.
Preparation time- 15 minutes.

Besan Burfi

Ingredients:

1. Besan – 1 /2kg
2. Sugar – 1 /2kg3. Water – 1 /2 cup
4. Ghee – 1 /2kg
5. Cardamon Powder – 2pinchs
6. Saffron – 1pinchs
7. Pista – 2tsp crushed
8. Almonds – 2tsp crushed
9. Cashew – 2tsp crushed

Method:

1. Melt the Ghee in a heavy bottom wide vessel.
2. Add the besan and fry it on low flame and stir constantly.
3. The colour should darken to a light golden brown.
4. Add the sugar and sprinkle water and stir.
5. Take the pan off the heat and add cardamom powder, saffron and mix well.
6. Pour the mixture in to a greased tray.Garnished with dry fruits. when it cools cut into cubes

Dal Makhani

Ingredients:( to make-3)

1.  Black Urad dal (whole) --1 cup
2.  Red Kidney beans(rajmah) – 1/4thcup
3.  Cumin -- 1 tsp.
4. Bay leaf - 1-2pcs
5. Shahi jeera - 1/4th tsp
6. Cumin powder - 1/2tsp
7. Coriander powder - 1/2tsp
8. Turmeric powder - 1/2tsp
9. Red chilli whole -2-3pcs
10.  Chopped garlic --8 cloves.or garlic paste - 2tsp
11.  Grated ginger --2 tsp
12.  Garam masala powder --1 tsp.
13.  Fresh cream –1 /2 cup
14.  Red chili powder --1 tsp (As per your taste)
15.  Butter --4-5 tbsps.
16. Chopped tomato –1/2cup or Tomato paste - 1/2 cup
17. Chopped onion –1/ 2cup
18. Oil –2 to 3 tbsp.
19. Salt As per taste

 Method:

 

1. Wash both dals and soak it for at least 6 hours or more.
2. Wash it thoroughly and put in a large pan or cooker with  water with salt and ginger 1/4th tsp.
3. Cook the soaked dal until soft and tender.
4. Heat oil  and butter in a pan, put cumin,bay leaf, red whole chilli and shahi jeera ,when it splutter add onion, garlic and fry it till golden brown.
5. Add all spices (Cumin powder, coriander  powder, dry mango powder, turmeric powder, red chilli powder) and fry it on medium flame till golden brown.
6. Add chopped tomato and fry it till tomatoes are well mashed.
7. Add boiled dal (Both Rajma and Dal) , garam masala powder and let it cook on low flame for 5-10 minutes.
8. Add cream and let it simmer for another 3-5 minutes.
9. Garnish with chopped coriander leave

Gobi Paratha

Ingredients:(To Make: 3)

Paratha stuff:

1. Cauliflower – 2cups (Grated)
2. Onion – 1medium size (Chopped)
3. Cumin – 2pinchs
4. Cumin powder – 1tsp
5. Coriander Powder – 1tsp
6. Garam Masala – 1pinchs
7. Turmeric Powder – 2pinchs
8. Ginger Paste – 1 /2tsp
9. Green Chilli – 1tsp (Chopped)
10. Coriander Leaves – (Chopped)
11. Oil – 2tsp
12. Salt – To taste













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Method:

1. Heat oil in a pan, add cumin (JEERA).
2. When cumin being to splutter, add chopped onion and fry it on medium flame till light brown.
3. Add ginger paste, cumin powder, coriander powder, green chilli, turmeric, garam masala and salt fry it on medium flame.
4. After fry masala put cauliflower and fry it till light golden after that put coriander leaves.


Paratha Layer:

1. Wheat flour – 4cups
2. Salt – 3pinchs
3. Oil / Ghee – 1tsp

Method:

1. Knead wheat flour adding salt and one tsp of oil or ghee.
2. Add little water and knead to smooth dough.
3. Divide in to small balls, roll each ball to round shape.
4. Put paratha stuff middle of that roll and close the edges.
5. Again roll into Paratha size and fry it with ghee or oil on a flat pan to golden colour on both sides.
6. Serve hot with pickle or chutney and sauce.
Preparation time: 30 minutes

Paneer Pakoda

Ingredients:( To Serve- 4)

1. Paneer – 200gms
2. Besan – 1cup
3. Cumin – 2pinchs
4. Ginger Paste – 1 /2tsp
5. Turmeric – 2pinchs
6. Red chilli Powder – 1 /4th tsp
7. Garlic Paste – 1 /2tsp
8. Coriander Leaves Chopped
9. Cooking soda – A pinch
10. Salt – To taste
11. Oil – To deep fry
12. Water as required














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Method:

1. Cut the paneer in to square, thick cubes.
2. Mix BESAN with cumin, garlic, ginger paste, red chilli, turmeric, salt and sufficient water to make a slightly thick paste.
3. Dip each piece of paneer in to the paste and deep fry in heated oil till it turns golden brown.
4. Serve hot with sauce or chutney.

Mutter Paneer

Ingredients (To make- 4)

1. Paneer – 300 gms
2. Green Peas – 1 cup
3. Capsicum – 1pc (Chopped)
4. Onion – 2 pcs (Medium size)
5. Garlic Paste – 2tsp
6. Ginger Paste – 2tsp
7. Red Chilli – 2 pcs.
8. Tomato Chopped – 1 cup
9. Coriander Powder – 2tsp
10. Cumin Powder – 2tsp
11. Garam masala – 1tsp
12. Turmeric Powder – 1 /4 tsp.
13. Chilli powder – 1 tsp
14. Cumin – 1 /4tsp
15. Salt – To taste
16. Oil – 4-6 tsp

Method:

1. Cut the paneer into cubes, medium fry in to oil on medium flame.
2. Heat oil in a pan and put cumin (JEERA) and red chilli.
3. Put chopped onion and capsicum and fry it till it begins to brown.
4. Put all spices fry it on medium flame.
5. Add tomato chopped and fry it, after that put Frozen peas and fry in to 2min on medium flame.
6. Add some water and bring to a boil.
7. After 2-3 minutes boiling add the fried paneer and boil it 2-3 min.
8. Garnished With Coriander Leaves.

Preparation time – 15 to 20 min.

Aloo Jeera Jhatpat

This recipe is for Bachelors :)

Ingredients (To make- 2)

1. Potato – 3 Medium size (Chopped)
2. Cumin – 1 /2 tsp
3. Cumin Powder – 2tsp.
4. Green Chilli – 2 (Chopped)
5. Turmeric Powder – 5pinchs
6. Garam Masala – 2pinchs
7. Oil – 2tsp
8. Salt – To Taste.















Method:

1. Heat oil in a pan and add cumin and Green chilli chopped.
2. Add potato chopped and fry it on medium to high flame. If you want to use onion & garlic, please fry it before adding potatoes.
3. Add Cumin powder, turmeric powder, garam masala and salt.
4. Fry it and cover it at least 1 to 2 minutes.
5. Again fry till light Golden.
6. Serve it with Roti.

Preparation Time: 8 to 10 minutes.

Kalakand

Ingredients:

1. Milk – 1.5 lit
2. Sugar – 125 gms
3. Corn flour – 1 tsp
4. Cardamon Powder – 3 pinchs
5. Saffron – 5-7 threads (Mix it with 1 tsp hot milk)










(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)
For Garnishing:

1. Cashew nuts – 2 tsp (Chopped)
2. Pista – 2 tsp (Chopped)
3. Almonds – 2 tsp (Chopped)

Method:

1. Take 1.5lit milk in a KADHAI and boil it on medium flame.
2. Stirring milk occasionally on medium flame.
3. When milk reduced to half and tiny granules should stick at the back of the spoon (It means very thick).
4. When the thickness is coming add the sugar, Cardamon powder.
5. Stir it proper, when the mixture becomes very thick then sprinkle corn flour and mix it.
6. Remove from the flame.
7. Apply thin layer of ghee on a plate or tray.
8. Turn the mixture on to a tray and spread in a thick even layer.
9. Garnished with cashew, almonds, pista (chopped).Cut in to a shape of square and store in the refrigerator.

Kheer

Ingredients (To make 4):

1. Rice : 1/4th Cup
2. Milk : 1.5 litre
3. Sugar : 6-8 tsp
4. Cashewnuts : 3tsp chopped/crushed
5. Almonds : 3tsp chopped/crushed
6. Raisins (KISHMISH) : 15-20 pcs
7. Cardamon powder : 2 pinchs
8. KHOWA (for garnishing)

Method:

1. Boil the milk on KADAAHI (or any vessel)
2. Put rice and stir the milk on medium flame
3. Keep on stirring the milk and rice mixture until it is totally absorbed by rice (make it thick). Also please note, you have to be very careful while stirring. You should pay proper attention while stirring else rice will be stuck on the bottom of the vessel.
4. Add sugar and all dry fruits and stir it for 2-3 more minutes
5. Add cardomon powder and mix it.
6. Remove it from flame and garnish it with KHOWA

Serve it COLD (preferred) as dessert.

It can also be served as BHOG itemwith POOJA.

Samosa

Ingredients:(To Make: 4)

Filling

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.
9. Serve Hot With Coriander or Imli chutney and sauce.

Dal Pakoda

Ingredients:( To Serve- 4)

1. Chana Dal – 1cup (Soaked Overnight)
2. Onion – 1large size (Chopped)
3. Cumin – 1 /2 tsp
4. Ginger – 1 tsp (Paste)
5. Green Chilli – 4 pcs.
6. Turmeric – 1 /4 tsp
7. Salt – To taste
8. Oil – To deep fry

(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 dal overnight, wash in the morning.
2. Add the green chilli and grind it.
3. Put all the things 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.

Mughlai Paratha

Ingredients: ( To Serve - 3)

1. Maida – 4 cups
2. Ghee – 4tsp
3. Salt – 1/2tsp
4. Milk/Water – For making soft dough.
5. Ghee / Oil – 10 to 12 tsp

(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. Mix maida with ghee, water/milk & salt. Knead it into soft pliable dough.
2. Cover and keep aside for at least 15 minutes.

Paratha stuff:

Ingredients:

1. Cabbage – 1 cup (Chopped)
2. Carrot – 1 / 4 cup (Grilled)
3. Capsicum – 1 /2 cup (Chopped)
4. Egg – 2 pcs
5. Onion – 1cup (chopped)
6. Cumin – ½ tsp
7. Green Chilli – 1 ½ tsp (Chopped)
8. Garlic – 1tsp (Chopped)
9. Ginger – 1tsp (Chopped)
10. Coriander Leaves – 2 tsp (Chopped)
11. Turmeric Powder – 2pinchs
12. Cumin Powder – 1tsp (Jeera Powder)
13. Coriander Powder – 1tsp (Dhaniya Powder)
14. Garam Masala Powder – 1/ 2tsp
15. Salt – To taste
16. Oil – 4tsp.

Method:

1. Put oil in a pan. Add jeera, chopped green chilly.
2. When cumin being to splutter, add onion and fry it on medium flame.
3. Put Ginger paste, Garlic and all powder and fry till it begain to golden colour on medium flame.
4. Add cabbage, capsicum & carrot. Fry it.
5.After that add coriander leaves, the stuffing for the mughlai paratha is now ready.

Making Paratha:

Method:

1. Make balls of the dough.
2. Place a portion of the paratha stuff in the middle,enfold the filling, and pinch off the excess dough.
3. Roll to make a square Partha.
4. Cook the paratha on the tava.
5. When both sides are cooked,put oil / ghee and spread it to both the surface.
6. Next put 4tsp of the beaten egg on the paratha.
7. Put some more oil and cook the paratha on medium flame till the egg is cooked properly over the paratha.
8. To serve the paratha, put 1tsp butter on the paratha.
9. Serve with Chatni or sauce.

Gujhia

For: 12-14 pieces
Mixture for Gujhia: KHOWA MIX

1. Khowa – 1cup
2. Rava – 1/4th cup fried with ghee.
3. Elaichi (Cardamon Powder) – 2pinchs
4. Cashews and Raisins – 2tsp of each.(Crushed Cashews)
5. Almonds – 2tsp Crushed.
6. Sugar – 6-8 tsp.

Method:
Mix Khowa, Rava, Elaichi Powder, Cashew, Raisins, Almonds and sugar.














Ingredients:

1. Maida -- 2cups
2. Ghee -- 3tsp
3. Milk -- ½ cup (approximate for creating soft dough)

Method:

1. Make a soft dough with Maida, Ghee .
2. Shape into a ball and roll into a Two inch circle.
3. Keep the KHOWA mix in the center and close from the sides.
4. Give it a shape of half moon. (as shown in the picture)
5. Also create some design (either by hand or by GUJHIA shaper)
6. Fry it on oil on medium flame evenly until you get a light golden color
7. Remove it from oil and serve it. You can also store GUJHIAs for 2 weeks.

Preparation Time: 45 minutes to 1 hr

Palak Paneer

Ingredients : (To Serve – 6)

1. Spinach – 2 cups (Paste)
2. Paneer – 200 grm
3. Onion – 1 pc big size(paste)
4. Ginger – 1 tsp
5. Garlic – 2 tsp
6. Cashew nuts – 1tsp (Paste)
7. Poppy Seeds – 1tsp paste
8. Green Chilli – 1 tsp paste
9. Garam Masala –1 / 2tsp
10. Cumin Powder – 2tsp
11. Coriander Powder –1tsp
12. Turmeric Powder – 2 pinchs
13. Cumin – 1 /4 th tsp
14. Oil – 3 to 4 tsp
15. Cream – 1 1/ 2 tsp (For garnishing)
16. 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. Cut the paneer into cubes, medium fry in to oil.
2. Heat oil in a pan and put cumin, onion paste, ginger paste,green chilli paste, and garlic paste.
3. Fry on medium flame.
4. Put all spices and salt
5. Put all spice and spinach paste fry till it begins to brown.
6. Add cashew paste and poppy seed paste fry it on medium flame.
7. Add some water and bring to a boil.
8. Add the fried paneer, boil it 2 to 3 min.
9. Garnished With cream.
Serve it with rice and paratha,Naan,Puri also.

Preparation time: 30 minutes.

Shahi Paneer

Ingredients: ( To Serve -- 4)

1. Paneer – 400gms
2. Tomato – 3 pcs (medium),paste
3. Red Chili Powder – 1tsp
4. Coriander Powder – 2tsp
5. Cumin Powder – 2tsp
6. Turmeric Powder – 2pinchs
7. Onion – 1pc, paste
8. Ginger – 1tsp, paste
9. Garlic – 2tsp, paste
10. Cloves – 5 to 6 pcs
11. Cinnamon Stick – 2inchs
12. Cardamoms – 2 to 3 pcs
13. Cashew nuts Paste – 3tsp
14. Poppy seeds – 1tsp powder
15. Salt – To Taste
16. Oil – 4tsp
17. Coriander leaves – Chopped (For garnishing)
18. Fresh Cream – For Garnishing.

(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. Cut the paneer into cubes, medium fry in to oil.
2. Take 3tsp of oil in a pan ,heat oil in a pan then add cloves, cinnamon stick.
3. Put onion paste, Ginger paste, Garlic paste and fry till it begin to light brown on medium flame.
4. After fry paste add tomato paste and fry for a minute.
5. Put all powder and fry, mix in the poppy-cashew paste .
6. Fry for a minute, then add some water and bring to a boil.
7. Add the paneer , boil for a minute.
8. Garnished with Fresh Cream and coriander leaves.

Preparation time: 30 min.

Paneer Capsicum

Ingredients:

1. Paneer – 400grm
2. Capsicum – 2pcs( medium size)
3. Onion – 2pcs (medium size)
4. Garlic – 2tsp (Paste)
5. Ginger – 1tsp (Paste)
6. Tomato – 5tsp (paste)
7. Butter – 4tsp (Melted)
8. Cream – 2tsp (For Garnishing)
9. Coriander Leaves – Chopped For Garnishing
10. Cumin – 2Pinchs
11. Turmeric Powder – 3Pinchs
12. Chili Powder – 1tsp
13. Clove – 5 to 6 pcs
14. Oil – 5 to 6 tsp
15. 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. Cut the paneer into cubes, medium fry in to oil.
2. Heat oil in a pan and put cumin cloves, after that chopped onion and Capsicum.
3. Fry onion and capsicum 2min. on medium flame.
4. After this put all spice and salt fry till it begins to brown.
5. Add tomato paste and butter fry it on medium flame.
6. Add some water and bring to a boil.
7. Add the fried paneer, boil it 2 to 3 min.
8. Garnished With coriander leaves and cream.
Serve it with rice and paratha also.

Preparation time: 30 minutes.

Chatpata Bhel

Ingredients:(To Make: 6)

1. Kurmure-- 200gms
2. Thin sev-- 100gms
3. Potato-- 4pcs (Medium Size boiled)
4. Coriander Leaves—1cup chopped
5. Green Chilli— 6 to 8 pcs chopped
6. Imli—1/2cup juice
7. Sugar – 2tsp(For Imli paste)
8. Tomato— 3cup (chopped)
9. Onion – 2cup (Chopped)
10. Pea nuts – 1/2cup
11. Mango – 1/4thcup (Green mango chopped)
12. Black Pepper – 1tsp
13. Salt – To taste



























Method:

1. First boil the potatoes and Chopped it.
2. Take a Big Bawl, put it chopped Potato.
3. Add Onion,Tomato,Peanuts,Green Chilli, Coriander Leaves,salt.
4. Then put Kurmere ,Thin sev, Imli paste,Mango,Mix it Proper.
5. Serve it very fastly,and Garnished with Mango,Coriander Leaves and Sev.
It can be served as supper (Tea time)

Peas Puri

Ingredients:

1. wheat flour -- 2 cups
2. Ghee or Oil – 1tsp
3. Salt -- to taste
4. Black Pepper Powder - 1/4th tsp
5. Peas – 1Cup
6. Ginger – 1”Piece
7. Green chilies --2 chopped
8. Cumin seeds roasted Crushed – 1tsp
9. Oil for frying














Method:
1. Grind peas, ginger and chilies to a smooth paste.
2. Heat oil in a pan, add the peas paste and fry till the paste becomes quite dry and leaves the sides of the pan. Add, roasted cumin crushed powder, blak Pepper powder and salt , stir well and remove.
3. Add a little water and ghee to the flour and knead to make a soft dough. Make small balls of the dough, flatten with a rolling pin.
4. Place a portion of the pea paste in the middle, enfold the filling, and pinch off the excess dough. Then roll out the puris.
5. Deep fry in oil on both sides until fluffy and golden brown.
Serve with any chutney or Sabji.
It can be served in lunch or dinner time.
Preparation time: 30 minutes

Navratan Korma

Ingredients :( To Serve: 5)

1. Cauliflower floweretts -- 1/2 cup
2. Paneer -- 10 to 12 cubes
3. Frozen Peas -- 1/4th cup
4. Potatoes (Peeled) -- 1/2 cup (Cut into cubes)
5. Beans -- 1/3 cup ( Cut into strips)
6. Carrots -- 1/3 cup ( Peeled and cut into strips)
7. Ginger -- 1/2 tsp
8. Pineapple cubes -- 1/2 cup
9. Garlic -- 3/4 tsp
10. Green Chilli -- 2 to 3
11. Cilantro (Coriander) -- 2 tbsp
12. Turmeric Powder, Cummin Powder, Red Chilli Powder, Garam masala --1/2 tsp each
13. Tomato Puree -- 1/2 cup
14. Curd (beaten) -- 1/2 cup (salt to taste)
15. Cashew nuts and Almonds (Sliced) -- 1 tbsp each
16. 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. Grind ginger, garlic, cilantro and green chilli with water.
2. Deep fry paneer in oil until light golden brown.
3. Take 2 tbsp of oil or ghee in a pan and add the ground paste. Stir fry, sprinkling a little milk from time to time.
4. Add all the vegetables, salt, garam masala, turmeric, cummin & red chilli powder. Stir fry and add tomato puree and little water to cook the vegetables. Mix and cook until the vegetables are almost done. Now, add the curd.
5. Add Paneer, pineapple, cashew nuts and almonds. simmer for about 3 minutes. Serve hot