Masala frenchbean

Ingredients: (To Make - 2)

1. Potato - 2pcs medium size Boiled

2. Frozen French bean - 1cup

3. Onion - 1/4th cup sliced

4. Frozen Peas - 1/4th cup

5. Tomato - 1pcs chopped

6. Bay Leaf (TEJ PATTA) - 1pc

7. Cumin Seeds - 1/4th tsp

8. Red chili - 1pc

9. Coriander Powder - 1/2tsp

10. Cumin Powder - 1/2tsp

11. Roasted Cumin Powder - 1/2tsp

12. Black Pepper Powder - 1/4th tsp

13. Lime Juice - 1/2tsp

14. Salt To taste

15. Turmeric Powder - 1/4th tsp

16. Oil - 1tsp

Method:

1.Heat Oil in a pan or Kadhai.

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

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

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

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

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

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

8. Remove it from flame.

9. Serve Hot with Roti

Tomato Peas Chutney

NAVRATRI SPECIAL
Ingredients:

1. Tomato - 6 pcs (avg size)

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

3. Salt - 1/2 tsp

4. Oil - 1/2 tsp

5. Green Peas - 1/4th cup

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

7. Red chillis - 2 pcs

8. BAY Leaf - 1 pc

9. Turmeric Powder - 1/4th tsp

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

Method:

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

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

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

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

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

6. Remove from the flame.

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

Green Puri (Hari Poori)

HOLI SPECIAL

Ingredients:

1. Palak (Spinach) - 1cup chopped

2. Maida - 1cup

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

4. Salt - To Taste

5. Roasted Cumin Powder - 1/2tsp

6. Green Chili paste - 1tsp

7. Lime Juice - 1/2tsp

8. Ajwain - 1/4th tsp

9. Ginger Paste - 1/2tsp

10. Oil / Ghee - 3tsp

Method:

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

2. Grind it and make a smooth paste.

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

4. Keep Cover and leave for 15 minutes.

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

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

7. Serve Hot with any sabji or chutney.

Til Ki Kachodi

Ingredients:

For Making Stuff: (TIL MIX)

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

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

3. Besan - 5tsp

4. Cashew nuts - 3tsp (Powder)

5. Khowa - 4tsp grated

6. Cardamom Powder - 1/4th tsp

7. Ghee - 1tsp

Method:

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

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

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

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

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

Making Kachodi Layer:

Ingredients:

1. Maida - 2cups

2. Ghee - 3tsp (Melted and hot)

3. Cardamom powder - 1/4th tsp

4. Sugar - 1tsp

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

Method:

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

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

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

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

5. Serve Hot Or Cold (As u Like)

Kashmiri Dum Aloo

Ingredients: (To Make- 3)

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

3. Red Onion Paste - 4tsp

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

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

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

6. Add cashewnuts paste and yogurt and mix well.

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

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

or if u r using cooker

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

10. Garnished with Coriander chutney or leaves and pista.

Serve hot with Roti, Naan or Rice.

Sattu Paratha (Sattu Roti)

Ingredients:(To Make-3)

(For Making SATTU)

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

Method:

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

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

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

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

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

For Making Sattu Paratha:

Method:

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

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

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

4. Serve Hot with Chutney, pickle aur Sauce.

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

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

Crunchy Sabudana Tikki

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














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

Methi Paratha

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














Method:

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

Samo Halwa

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














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

Sweet Papaya (Meetha Papita)

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





























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

Sukhe Aloo Jhatpat

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














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

Dahi Wada

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

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

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

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














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

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

Sukha Lauki Aloo Bhaja

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














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

Idli

By rasoiya.blogspot Guest: Amitha
Ingredients:

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














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

Til Ke Ladoo (Til Ke Laddu)

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














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

Sabudana Ki Kheer

Ingredients:(To Make - 2)

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














Method:

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

Khasta Aloo Kachodi

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

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














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

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

Paneer Corn Mix

Ingredients:( To Make - 2)

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













Method:

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

Masoor Dal Pakoda

Ingredients:(To make - 2)

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





























Method:

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

Baigan Aloo Bhaja

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














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

Corn Rice

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














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

Mutter Papdi Chat

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














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

For Making Mutter Masala
Ingredients:

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

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

Moong Masala
Ingredients:

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

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

Making Yogurt Masala
Ingredients:

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

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

For Garnishing:
Ingredients:

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













Making Mutter Papdi Chat:
Method:

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

Potato Peas Crunchy Cutlet

Ingredients:(To make -2)

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














Method:

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

Vegetable rice Khichdi

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














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

Paneer Bhurji

Ingredients:(To make - 2)

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














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

Mutter Soya bean Curry

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













Method:

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

Rajma Curry

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














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

Dosa

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

Method:

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














Coconut Chatney:
Ingredients:

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

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

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

Method:

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


Making dosa:

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

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

Masala Bhindi Fry

Ingredients:(To Make - 2ppl)

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














Method:

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

Dahi Samosa Chat

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

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

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














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

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

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














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

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

Masala Dahi (Yogurt):
Ingredients:

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

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

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













Making Dahi Samosa Chat:

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

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