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















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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















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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.

Veg Biryani

Ingredients: (to make -3-4)

1.  Basmati rice – 2cups
2.  Green peas (MUTTER) – 1 /4th cup
3. Carrot (GAJAR)– 1 /4th cup (Cut into long thin sliced or u can grate)
4.  Cauliflower (GOBI) – 1/4th cup
5.  French beans – 1 /4th cup
6.  Green chili – 2pcs
7.  Onion – 1 medium size finely Sliced Onion(1cup)
8.  Biryani masala powder – 1tsp (Everest Biryani Masala)
9.  Tomato – 1/4th cup (Chopped)
10.  Ginger – 1tsp chopped
11.  Cloves (LAUNG) – 3pcs
12.  Cinnamon stick (DAL CHINI) – 1”
13.  Cumin (JEERA) – 1/2tsp
14.  Shahi Jeera - 1/4th tsp
15.  Bay leaf (TEJPATTA) – 1pc
16.  Turmeric powder – 1/2tsp
17.  Red chili powder – 1tsp
18. Red Chilli - 3pcs
19.  Yoghurt (DAHI) – 2-3tsp
20. Garam Masala Powder - 1/4th tsp
21.  Oil / Ghee – 5tsp
22. Salt To taste
23. If u want more Flavour, You Can Add 2tsp SANJEEV KAPOOR'S BOMBAY BIRYANI MIX MASALA.

(For Garnishing)

1.  Cashews (KAJU) – 8-10pcs
2.  Raisin (KISHMIS) – 12pcs
3.  Pista – 12pcs
4. Saffron - 1pinch (If u Like)
5. Mint Leaf - 2pcs chopped
6. Paneer Chopped and Fried - 1/4th cup
7. Ghee or Oil - 2tsp

(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.  Clean wash and soak the rice for 10 minutes.
2.  Boil rice with 1/2tsp oil and 2cloves until 3 /4th done.
3. Drain excess water and keep aside.
4. Cut all the vegetables in to thin pieces.
5.  Heat oil in a kadhai or thick bottom pan.
6.  Add cumin seeds, shahi jeera,cloves, cinnamon, bay leaf, Red chili.
7. When it beings to crackle, add chopped onion and fry it for 1min.
8. Add chopped all vegetable ,ginger, turmeric, biryani masala powder, Red chili powder, and Garam Masala, salt and fry it.
9. Add chopped tomatoes,yogurt and fry till they proper cooked.
10. Add rice and mix well very light hands so that the rice grain doesn’t break.
11. Sprinkle saffron dissolved in milk, mint leaves or mint paste.
12. Cover with lid and cook for about 3-5 minutes in microwave or cooker or pan.
13. (In oven cover and seal with aluminum foil and cook in a pre-heated for 8-10 minutes.)
14. Garnish with fried dry fruits and paneer.
15. Serve the veg. biryani with raita, pickle or sabji.
16. It can be served in lunch or dinner time with dal, raita or sabji

Rava Ladoo

Ingredients:

1. Semolina ( RAVA, SOOJI) – 1 cup
2. Sugar – 1cup
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 sticky.
4. Add mawa, cashew nuts (crushed), raisins. Mix well.
5. Remove the pan from the heat and form the dough into small balls.
6. Place one cashew to each balls.
Serve when cool and dry

Dal Lauki

Ingredients: (To make -2)

1. Bottle ground (Lauki, kaddu, Squash) – 1 /2cup chopped
2. Moong dal – 1 /2 cup
3. Cumin seeds – 1 /2tsp
4. Garam masala powder – 1/4th tsp
5. Ghee / Oil – 2tsp
6. Onion – 1 /2cup chopped
7. Bay leaf (TEJ PATTA) – 1pc
8. Cinnamon stick – 1”
9. Turmeric – 1 /4th tsp
10. Red chili – 2pcs, slit lengthwise
11. Lime juice – 1tsp
12. Roasted Cumin powder - 1 /tsp
13. Salt to taste















Method:

1. Cook the moong dal with squash(LAUKI, KADDU) in 1cup of water.
2. Heat oil in a pan or kadhai.
3. Add cumin seeds, green chili, bay leaf and cinnamon stick.
4. Add onion and fry it till light golden in colour.
5. Put ginger, cumin powder, salt, turmeric and pour cooked dal and mix well on flame for 2 minutes.
6. Just before serving add lime juice.
7. Serve with rice or roti.

Coriander chutney

Ingredients:

1. Coriander Leaves (Cilantro) – 1 ½ cup
2. Green chili – 2pcs
3. Ginger – 1/2tsp (Paste)
4. Garlic – 3flakes or (1 /2tsp paste)
5. Roasted cumin seeds – 1/2tsp
6. Black pepper – 2pinchs (Powder)
7. Lime juice – 1tsp
8. Salt to taste.











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Method:

1. Mix and blend all ingredients thoroughly in a mixer grinder to make a paste.
2. Add little water if required

Moong salad

Ingredients:

1. Moong – 1cup soak overnight
2. Chana – 1 /4th cup soak overnight
3. Radish – 3tsp chopped
4. Onion – 1 /4th cup chopped
5. Lime juice – 3tsp
6. Black salt – 1 /2tsp
7. Black Pepper – 2pinches
8. Roasted cumin powder – 1 /2tsp
9. Green chili – 3tsp (Chopped)
10. Chat masala – 1 /4th tsp















Method:
1. Mix all ingredients.
2. serve chilled.

Chuda bhaja (Fried Poha)

Ingredients:

1. Chuda (poha) – 1cup

Method:
1. Heat a pan or kadhai.
2. Put chuda (poha) and fry it on high to medium flame.
3. Or u can be used roasted poha (chuda). And keep aside.

Ingredients:

1. Onion – 1 /2cup chopped
2. Green peas – 1 /2cup
3. Boiled potato – 1 /2cup chopped.
4. Cumin seeds – 2pinches
5. Roasted Cumin powder – 1tsp
6. Black pepper – 2pinches
7. Green chili or red chili – 2pcs
8. Salt to taste
9. Turmeric – 2pinches
10. Oil – 2tsp
11. Ginger – 1tsp (Paste or crushed)
12. papad - 1pc (Roasted or fried crushed)














Method:
1. Heat oil in a pan. Add cumin (JEERA), green or red chili.
2. Add onion and fry it for 2minutes on medium flame.
3. Put ginger paste and boiled potato, green peas turmeric, salt and fry it.
4. Add roasted poha (CHUDA), black pepper, roasted cumin powder, ginger, crushed roasted or fried papad and mix well.
5. Serve hot.
6. It can be served in supper (Tea time)

Chana masala

Ingredients: (To make -2)

1. Chana (Kabuli chana) – 1 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 – 2tsp
14. Coriander leaves -- for garnishing














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

Aloo Gobi

Ingredients: (To make – 2)

1. Cauliflower – 3cups (Chopped)
2. Potato – 1 cup boiled (Chopped)
3. Onion – 1 /2cup chopped
4. Cumin Powder – 1tsp
5. Coriander Powder – 1tsp
6. Tomato Paste – 2tsp
7. Bay leaf – 1pc
8. Cinnamon – 1”stick
9. Cumin – 1 /2ts
10. Red chili – 2pcs
11. Turmeric Powder – 1/ 2tsp
12. Ginger – 1tsp (Paste)
13. Garlic – 1tsp (Chopped)
14. Oil – 2tsp
15. Salt to taste
16. Chopped Coriander leaves – for garnishing















Method:

1. Fry cauliflower pieces in 1/2tsp of oil for 2minutes on medium flame and keep aside.
2. Heat oil in a pan. Add chili, bay leaf, cumin.
3. When it’ll splutter then add onion and fry it till golden brown colour.
4. Add ginger, garlic, coriander powder, cumin powder, turmeric, salt and fry it on medium flame.
5. Add tomato paste and fry it. Put cauliflower and fry it.
6. Add potato and stir it.
7. Add little water and cover the pan with a lid on medium flame for 3 -5minutes.
8. Garnished with coriander leaves.
9. Serve with roti or rice.

Veg Pulao

Ingredients: ( to make 2)

1. Rice – 1 ½ cup
2. Water – 2cups water
3. Carrot – 1 / 4th cup sliced chopped (GAJAR)
4. French beans – 1 /4th cup chopped
5. Cauliflower – 1 /4th cup (FOOLGOBI)
6. Frozen peas – 1 /4th cup
7. Pea nuts – 3tsp
8. Capsicum – 1 /4th cup (Chopped)
9. Green chili – 2pcs chopped
10. Bay leaf – 1pc (TEJPATTA)
11. Cumin – 2pinches (JEERA)
12. Turmeric powder – 3pinchs (HALDI)
13. Cumin powder – 1tsp
14. Garam masala powder – 1 /4th tsp
15. Ginger – 1tsp chopped
16. Cinnamon – 1” (DAL CHINI)
17. Onion – 1 /4th cup sliced
18. Oil – 1tsp
19. Salt to taste















Method:

1. Wash rice thoroughly and soak in water for 10 minutes.Drain thoroughly.
2. Heat oil in a pan add cumin, bay leaf, cinnamon.
3. When cumin splutter, add onion and fry it on medium flame.
4. Add onion, garlic, capsicum, green chili, French beans, cumin powder, turmeric powder, green chili, peanuts, salt and fry it till light yellow in colour.
5. Add rice, green peas, coriander leaves, garam masala, water. Bring to a boil. Stir once.
6. Reduce heat to medium and cover the pan with a lid.
7. Rice will be done when holes appear on the surface and water has been completely absorbed.
8. Or u can make in microwave oven or cook in the cooker.
9. Serve hot with dal or sabji.
10. It can be served in dinner or lunchtime.

Chocolate Fudge Cake

By rasoiya.blogspot Guest: Srividya Ranganathan
(You can also submit your recipes. Please leave a note/comment on the shoutbox)
Ingredients (Serves 6-8)

For the cake:

1. 6 oz (175 g) self-raising wholemeal flour
2. 1 rounded teaspoon baking powder
3. 6 oz (175 g) very soft butter
4. 6 oz (175 g) light soft brown sugar
5. 3 large eggs, at room temperature
6. 1 rounded tablespoon cocoa powder

For the chocolate fudge filling and topping:

1. 4½ oz (125 g) light soft brown sugar
2. 1 x 170 g tin evaporated milk
3. 4½ oz (125 g) dark chocolate (50-55 per cent cocoa solids), broken into small pieces
4. 2 oz (50 g) soft butter
5. 2 drops vanilla extract

To decorate:

1. 4 oz (110 g) whole almonds
2. cocoa powder or icing sugar, for dusting

You will also need two 7 inch (18 cm) sponge tins, 11⁄ 2 inches (4 cm) deep, lightly greased, and the bases lined with baking parchment.

This recipe was born in the Seventies, when there was a sudden surge of partiality for all things healthy and 'whole'. The problem was, 'whole' sometimes meant heavy. Not so with this one, though, as the wholemeal flour gives an extra special moistness to the cake.
















Method:

1. Pre-heat the oven to gas mark 3, 325°F (170°C).
2. First of all, weigh the flour, then take out 1 rounded tablespoon of flour and replace it with the rounded tablespoon of cocoa.
3. The tablespoon of flour you take out won't be needed. Now simply take a very large mixing bowl, place the flour, baking powder and cocoa in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it does down.
4. Now all you do is simply add the remaining cake ingredients to the bowl and beat them together. What you will end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If the mixture seems a little too stiff, add a little water and mix again.
5. Now divide the mixture and spread it evenly in the prepared tins and bake on the centre shelf of the oven for about 30-35 minutes or until springy in the centre.
6. After 30 seconds (or thereabouts), turn the cakes out on to a wire cooling rack and strip off the base papers. Leave to cool while you make the chocolate fudge filling and topping.
7. To do this, combine the sugar and evaporated milk in a heavy saucepan. Heat gently to dissolve the sugar, stirring frequently.
8. When the sugar has dissolved and the mixture comes to the boil, keep the heat very low and simmer for 6 minutes without stirring.
9. Remove the pan from the heat and, using a small balloon whisk, whisk in the chocolate, followed by the butter and vanilla extract.
10. Transfer the mixture to a bowl and, when it is cool, cover it with clingfilm and chill for about an hour to allow the mixture to thicken. Then beat again, and spread half on one sponge, placing the other one on top.
11. Use the rest to spread over the top and sides and decorate the top with almonds, dusted with cocoa powder or icing sugar.

Potato Sandwich

Ingredients: (To make -- 2)

1. Bread slices -- 8pcs
2. Potato boiled -- 5pcs medium size (Boiled, peeled and mashed)
3. Frozen green peas -- 1 /4th cup
4. Peanuts -- 4tsp (Roasted)
5. Ginger -- 1tsp (Paste)
6. Onion -- 1 medium size chopped
7. Green chili -- 2tsp chopped
8. Cumin powder -- 1tsp
9. Tomato -- 1 medium size chopped
10. Coriander leaves -- 4tsp chopped fine
11. Oil -- 1tsp
12. Cumin seeds -- 1 /2tsp
13. Salt to taste















Method:

1. Heat oil in a pan. Add cumin seeds and chili.
2. Add onion, ginger, salt and fry it for 3minutes on medium flame.
3. Add cumin powder, tomato and fry it .
4. Add boiled mashed potato, peas, peanuts, coriander leaves, black pepper and mix it proper.
5. Spread the potato mixture on one side of the bread slice and cover with another bread slice.
6. Place the potato sandwich in the toaster.
7. Toast the sandwich lightly, turning occasionally till the toast turns crisp and golden brown.
8. Serve hot with tomato sauce.
9. It can be served as a breakfast or supper.

Narkoler Naru (Coconut Laddu/ Nariyal ke laddu)

Nariyal ka Laddu
Ingredients:

1. Coconut Powder – 2 cups
2. Mawa (Khowa) – 1 /2cup
3. Sugar – 10tsp
4. Cardamom Powder – 3pinches
5. Milk – 1 /4th cup















Method:

1. Mix the sugar with coconut powder.
2. Heat a kadhai. Put the coconut with sugar mixture and stir continuously on low flame.
3. Add khowa and stir.
4. Soon khowa, sugar and coconut powder will slightly melt.
5. Add milk and stir gently and add cardamom powder.
6. Stir continuously till excess milk evaporates and it turns sticky.While hot, make ladoos in the palm of your hand

Papad ka Raita

Ingredients: (To make - 2)

1. Papad (Pujabi or black pepper papad) – 2pcs(Fried or roasted)
2. Yogurt – 12-14 tsp
3. Sugar – 1tsp
4. Roasted cumin Powder – 1tsp
5. Black Pepper Powder – 1 /2 tsp
6. Green chili – 2pcs chopped
7. Coriander Paste – 1tsp chopped
8. Salt – To taste.
9. Black Salt – 1 /2tsp















Method:

1. Beat the yogurt in a bowl until smooth
2. Add salt, black salt, sugar, roasted cumin powder, black pepper powder, chili, coriander paste and stir.
3. Add Fried little bit crushed papad mix well.
4. Garnished with Cumin powder.
Preparation time: 10minutes

Atta Ka Halwa

Ingredients:

1. Wheat flour (ATTA) – 1 cup
2. Ghee – 4-6tsp
3. Cardamom Powder – 2 pinches
4. Sugar – 6tsp
5. Cashew nuts – 2tsp chopped















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. Add water and stir gently and add cardamom powder, sugar and mix well.
4. Stir gently and continuously till excess water evaporates and the ghee separates.
5. Garnish with Chopped cashew nuts.

Chana Dal Tadka

Ingredients: (To Make – 3)

1. Chana Dal / Gram dal – 1cup
2. Onion – 1 /2 cup Chopped
3. Garlic – 3tsp chopped
4. Capsicum – 3tsp chopped
5. Red chili – 2pcs
6. Ginger – 2tsp paste
7. Cumin powder – 1tsp
8. Coriander powder – 1tsp
9. Bay Leaf / TEJPATTA – 1pc
10. Clove – 3pcs
11. Cumin Powder – 1/ 2tsp
12. Garam Masala Powder – 1 /4th tsp
13. Tomato paste – 2tsp
14. Oil / Ghee – 2-3tsp
15. Salt to taste
16. Lime juice as required.














Method:

1. Cook the dal in enough water till tender.
2. Heat oil in a pan. Put cumin, red chili, tejpatta / bay leaf, clove.
3. Add chopped onion, Chopped garlic, turmeric powder 1/4th tsp, ginger paste, capsicum chopped and fry till golden in colour.
4. Add cumin powder, coriander powder and tomato paste fry it on medium flame.
5. Pour cooked dal and mix it and cook for 2 minutes dal on medium flame.
6. Sprinkle with lime juice to taste.

Aloo Raita

Ingredients: (To make – 3)

1. Potato – 1 /2 cup boiled (Chopped)
2. Onion – 1 /4th cup chopped
3. Yogurt – 12-14 tsp
4. Sugar – 1tsp
5. Roasted cumin Powder – 1tsp
6. Black Pepper Powder – 1 /2 tsp
7. Green chili – 2pcs chopped
8. Coriander Paste – 1tsp chopped
9. Salt – To taste.
10. Black Salt – 1 /2tsp















Method:

1. Beat the yogurt in a bowl until smooth
2. Add salt, black salt, sugar, roasted cumin powder, black pepper powder, chili, coriander paste and stir.
3. Add chopped potato, chopped onion and mix well.
4. Garnished with chopped coriander leaves or Cumin powder, coriander paste.
Preparation time: 10minutes

Sabudana Khichdi

Ingredients (To make 3):

1. Sago (SABUDANA) – 2cups
2. Peanuts – 1 / 2cup (Roasted and crushed)
3. Cumin seeds – 1tsp
4. Ghee – 4tsp
5. Red chili powder – 1tsp
6. Potato – 1 cup boiled and roughly mashed.
7. Salt – to taste














Method:

1. Wash sabudana and set aside for 1 and ½ hour with little water.
2. Heat ghee in a pan, add cumin seeds.
3. When cumin splutter, add boiled potato, green chili and fry it for 1-2 minutes on medium flame.
4. Add sago (SABUDANA), peanuts, salt, red chili powder and mix it.
4. Covered and cook on low flame for 3-4 minutes.
5. Serve hot.

Batata vada

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














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. When golden brown in colour remove and serve hot with chutney or sauce.
5. It can be served in Tea Time (Supper)

Sabudana Vada

Ingredients: (To make -4)

1. Sago(Sabudana) – 2cups
2. Potato – 3medium size boiled
3. Green chili – 3pcs chopped
4. Roasted peanuts – 1 /4th cup (Crushed coarsely)
5. Roasted cumin powder – 2tsp
6. Coriander Leaves – 1 /4th cup
7. Cumin Seeds – 1 /2tsp
8. Garam masala – 2pinchs
9. Salt to taste
10. Oil for frying









(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 sago (SABUDANA) in a little bit of water for 3hours and strain.
2. Mash the boiled potatoes.
3. Now combine the sago and potatoes and mashed together.
4. Add chili, cumin seeds, salt, Roasted cumin powder, roasted peanuts crushed, coriander leaves, salt, garam masala and mix .
5. Make small wadas with this dough and deep fry in oil till golden brown and crispy.
Remove and serve with coconut and coriander chutney.

Papdi Chat

Step - 1
For 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. Prick all over with fork, cut out small rounds from it with a small round shape KATORI,or any 2inch diameter round cutter.
5. Fry it in a hot oil to a light golden brown.
6. Drain, keep aside.

Step – 2
Potato mix:

1. Potato – 4 pcs(Boiled)

Method:
2. Boil the potatoes and chopped it or mash it.
3. Add salt and little chat powder.

Step - 3
CHUTNEY:
Coriander Chutney:
Ingredients:

1. Coriander Leaves – 1 bunch (Approximate 1cup)
2. Ginger – 1 /2tsp (Paste)
3. Garlic – 1 /2tsp (Paste)
4. Green Chilli – 2pcs
5. Cumin – 1 /4 tsp (Rosted Powder)
6. Lemon – 1/ 2tsp juice
7. Salt – 6 pinchs (Approximate 1 /4th tsp)

Method :
1. Take all things in a Mixer-Grinder, grind it
2. Turn the paste on to a bowl and keep aside.













Step - 4
Khatti Methi Chutney:
Ingredients:

1. Imli / Tamarind – 1 /4th cup(Plain Imli paste)
2. Dates (KHAJOR) – 1 /4th cup seedless
3. Sugar – 6tsp
4. Roosted Cumin Powder – 1 /4th tsp
5. Chili Powder – 1tsp
6. Salt – 1.5tsp

Method:
1. Make the KATHI-METHI CHUTNEY by boiling the dates and tamarind together in water till they are cooked.
2. Then crush it in a mixture to make a fine paste.
3. Add salt, roasted cumin powder and chili powder to it. Keep aside.

Step - 5
Yoghurt Mix:
Ingredients:
1. Yoghurt – 4cups
2. Sugar – 2tsp
3. Roasted cumin powder – 1tsp
4. Black salt – 1tsp

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

Step - 6
Garnish:

1. Roasted cumin Powder – 5-6tsp
2. Chili Powder – 3-4tsp
3. Coriander leaves – 5-6tsp Chopped
4. Onion – 1/ 2cup chopped
5. Tomato – 1 /2 cup chopped
6. Black pepper Powder – 1tsp
7. Black salt – To taste.
8. Sev

Final Step :
1. Spread papdi in a plate. Put following items one by one over it.
2. Sprinkle chopped potato all over.
3. Drizzle yoghurt mix over them.
4. After Kathhi methi chutney, coriander chutney, Chopped Onion and Chopped tomato.
5. Garnish with black pepper,roasted cumin powder, Chat powder, black salt, coriander leaves and sev.
6. Alternatively, make in individual bowls as required.


Preparation time – 1Hour.

Boondi Raita

Ingredients: ( To make – 3)

1. Boondi – 1 /2 cup
2. Yogurt – 12-14 tsp
3. Roasted cumin Powder – 1tsp
4. Black Pepper Powder – 1 /2 tsp
5. Green chili – 2pcs chopped
6. Coriander leaves – 2tsp chopped
7. Salt – To taste.
8. Black Salt – 1 /2tsp















Method:

1. Beat the yogurt in a bowl until smooth
2. Add salt, black salt, roasted cumin powder, black pepper powder, chili and stir.
3. Add boondi and mix well.
4. Garnished with chopped coriander leaves.

Bread Pakora

Ingredients:(To make – 4)

1. Besan – 1 cup
2. Ajwain – 1 /2tsp
3. Cumin seeds – 1 /4th tsp
4. Ginger Paste – 1tsp
5. Onion – 1 medium size chopped
6. Garam masala Powder – 2 pinches
7. Salt – To taste
8. Bread – 8slices (Cut into triangular pieces)
9. Green chili – 3tsp chopped
10. Oil – For frying














Method:

1. Mix BESAN, ajwain, salt, onion, ginger, coriander leaves, green chili, garam masala powder, cumin seeds. Make a thick paste with water.
2. Dip triangular piece bread in the batter (Besan thick paste) till it is entirely covered by the batter. Deep fry in oil.
3. Serve hot with sauce or chutney.

Bread Batata Paneer Roll

Ingredients: (To make – 4)

1. Bread – 8pcs
2. Potato – 6-8 pcs medium size (Boiled)
3. Paneer – 12-14 pcs small cubes
4. Onion – 1 medium size chopped
5. Capsicum – 1 /4th cup chopped
6. Ginger Paste – 2tsp
7. Frozen green peas – 1 /4th cuo
8. Pea nuts – 1 /8th cup
9. Green chili – 3-4pcs chopped
10. Cumin powder – 1tsp
11. Coriander Powder – 1tsp
12. Oil – 2-3 tsp
13. Coriander Leaves – 3-4tsp (Chopped)
14. 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. Boiled potato and mashed it.
2. Heat oil in a pan. Add onion, capsicum and fry it on medium flame till light brown.
3. Add ginger paste, cumin powder, coriander powder and fry it on medium flame.
4. After fry masala put mashed potato, frozen peas, paneer, Coriander leaves mix it.
5. Put this potato stuff in middle of bread and close the edges with water and shape it.
6. Fry in hot oil till light brown.
7. Serve hot with tomato sauce or chutney.

Malaai Pittha (Rabdi Bagiya)

All rights reserved. © 2006 Priya's Recipe Blog
Step 1: Ingredients for filling:
1. Coconut Powder – 1 /4th cup
2. KHOVA – 1/4th cup
3. Sugar – 4tsp
4. Cardamom powder – 2 pinches

Method:














1. Mix all the ingredients in a container and keep the mixture aside

Step 2: Ingredients for Layer:
1. Rice flour – ¾ cup
2. Water – 1 ½ cup

Method:
1. Mix rice and water and heat it on medium flame until water is absorbed by rice
2. It will form very soft dough.
3. Cool the mixture and knead it properly

Step 3: Ingredients for Rabri (Malaai):
Milk – 1 liter
Sugar - 4 tsp
Cardamom powder – 3 pinches














Method:
1. Boil 1 lit milk in a container until it becomes 3/4 lit. Put the cardamom powder & Sugar in the milk
2. DO NOT REMOVE IT FROM THE FLAME. Let it boil and you can start preparing the dough balls as mentioned in next step (Method for Pittha)

Method for Malaai Pittha:
1. Make a small round ball from the rice dough (prepared in step 2)
2. Press the ball from middle and give a shape of small bowl (KATORI)
3. Fill the filling mixture and close the edges using a bit water (water will smooth the edges). Press it with palm to flatten it a bit
4. Repeat same process to make more balls (use all dough and mixtures prepared in step 1 and step 2 to create the balls)
5. Put the balls prepared above in the boiling milk one by one
6. Boil it for 2 more minutes on medium flame
7. Remove it from heat and garnish it with raisins, chopped cashews
8. Serve it semi hot or cold as a desert (sweet)

Ragda Pattice

Ingredients: ( To make – 4)

1. White Vatana ( Peas) – 1cup
2. Potato – 5 medium size boiled
3. Onion Chopped – 1 cup
4. Corn flour – 2tsp
5. Cumin seeds – 1 /2tsp
6. Roasted Coriander powder – 8-9tsp
7. Cumin Powder – 1tsp
8. Turmeric – 1 4th tsp
9. Red chili Powder – 1tsp
10. Oil for vatana – 1-2tsp
11. Oil for tikki – 3-4tsp
12. Coriander chutney – (For garnishing)
13. Imli Chutney – (For garnishing)
14. Curd – (For garnishing)
15. Green chili – (Chopped for garnishing)
16. Salt to taste.
17. Coriander leaves – (For garnishing)
18. Garam Masala Powder – 1 /4th tsp
19. Sev











(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 vatana in water for about 6-7 hours and boil with haldi and salt till done.











2. Heat oil in a pan, add cumin seeds, chili powder and garam masala.
3. Mix with ragda (Boiled Vatana / Peas) and boil it on medium flame.
4. Mash a little and add 2tsp coriander powder.
5. Boiled Potatoes, peel and mash them, add corn flour, ginger paste 1/ 2tsp, roasted coriander powder 2tsp, chopped green chili and salt.
6. To make the patice, make small balls (Round Shape) of the potato mix and then apply pressure to flatten it evenly.

Paneer Makhani

Ingredients:( To Make – 3)

1. Paneer – 300gms
2. Tomato – 4 medium size chopped
3. Ginger – 1” piece chopped
4. Bay leaf – 1pc
5. Brown cardamom – 1pc (Crushed)
6. Chili Powder – 1tsp
7. Cream – 4-5tsp
8. Salt to taste
9. Turmeric Powder – 1 /2tsp
10. Sugar – 1tsp
11. Kasoori Methi – 1tsp (Dry fenugreek leaves)
12. Oil – 2-3tsp



(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 in a KADHAI. Add bay leaves pieces, tomato, ginger, brown cardamom crushed, kasoori methi and chili powder.
2. Cook covered for about 9-10 minutes, till the tomatoes are pulpy or u can use tomato puree.
3. Add salt, sugar and mix well.
4. Add cream and remove from fire.
5. Add fresh paneer pieces and garnished with cream and coriander leaves.

Batata Poha

Ingredients: (To make- 3)

1. Poha (Pressed rice) – 2cups
2. Potato (Batata) – 2 medium size (Boiled and chopped)
3. Onion – 1medium size (Chopped)
4. Cumin Seeds – 2-3 pinchs
5. Turmeric Powder – 2-3pinchs
6. Cumin Powder – 1 /2 tsp
7. Green chili – 3tsp chopped
8. Mustard seeds – 1 /4th tsp
9. Oil / Ghee – 2tsp
10. Salt to taste.
11. Lime as per taste
12. Tomato – 1 /2 cup chopped
13. Sev – 1 /4th cup (for garnishing)
14. Coriander leaves – 4tsp chopped
15. Pea nuts -- 3-4 tsp
16. Green peas -- 1 /8th cup














Method:

1. Wash poha in a sieve under running water. Drain and keep aside.
2. Heat oil in a pan, add the mustard seeds and cumin and let it crackle.
3. Add onion and fry it for 2-3 minutes on medium flame.
4. When onion turns light golden, add cumin powder, turmeric, Tomato, frozen green peas, pea nuts, chili and potatoes.
5. Fry it for 1-2 minutes.
6. Add poha and mix well and cook on medium flame for about 2-3 minutes.
7. Garnished with sev, coriander leaves and sprinkled with lime juice.
8. Serve hot.
.

Peas Pulao

Ingredients: ( To make – 3)

1. Basmati Rice – 2cups
2. Frozen Green Peas – 1 /2cup
3. Onion – 1 medium size (Sliced)
4. Ginger – 1tsp (Paste)
5. Green Chili – 1pc
6. Cardamom Black – 1pc
7. Cinnamon stick – 1 inch piece
8. Cloves – 2pcs
9. Cumin Seeds – 1 /4th tsp
10. Ghee / Oil – 2-3tsp
11. Salt – To taste
12. Cashew nuts - 12-14pcs ( For garnishing)














Method:

1. Clean wash and soak the rice for 20 minutes.
2. Heat oil in a vessel, add cumin seeds, cloves, black cardamom, green chili, cinnamon stick.
3. Once it starts to crackle add onion.
4. Fry till Golden in colour.
5. Drain soaked rice and add 3 and 1/2cups water and peas.
6. Cook on medium flame till half the water in the rice dries up, then reduce the heat to low and cover the vessel and cook until the water dries and the rice is cooked.
7. Garnish with cashew .
8. Serve hot with curry.