patavade

Ingredients:

For vade:

Besan - 1 cup

Green chilies - 3 chopped fine

Curry leaves - 3

Cumin powder - 1/2 tsp

gram masala-1 tsp

Turmeric - 1/4tsp

red chilli powder-1/4tsp

Salt - to taste

For Gravy: onion - 1 small chopped

Tamarind pulp - 1/4 cup

Fenugreek powder (menthi powder) - 1/2 tsp

khuskhus- little for taste
coconut powder-1 tsp

Cumin powder - 1tsp

Coriander powder - 1/2tsp

Red chili powder - 1 tsp

Jaggery - 2 - 3tbsp (depending on taste)

Cumin seeds - 1/2 tsp

Salt - to taste

Method:
To make besan vade: First take the besan add cumin powder, add green chilies, turmeric, curry leaves and red chilli powder,salt and add water make a hard dough ,making sure that there are no lumps. make small balls and then make chapati out of it and then cut into diamonds ,keep it aside.

To make gravy: Heat oil in a pan, add cumin seeds and after they splutter, add onions and saute till light brown. take it out, keep aside, now add ginger and garlic and coconut powder fry it till little brown ,and keep it aside, now make fine paste out of onions, and ginger ,garlic,and coconut,

Now in a pan again add little oil add cumin seeds,add onion paste, add ginger garlic paste, fry then Add tamarind pulp and about 1/2 cup of water. Add all the remaining masala and on a slow flame, bring the gravy to a simmer, about 15minutes. after the gravy is boiled then Add the besan diamonds and simmer for another 5-10minutes. Make sure not to move them too much in the gravy, this might break Serve hot garnished with coriander leaves.

Gajar ka Halwa

Ingredients:

1 kg carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakesfew
drops orange colour (optional)
1 tbsp ghee

Method
Peel and grate carrots,Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or kaju.

Cabbage kabab

Ingredients.

100 gm gram daal,

1 onion fine chopped,

2 garlic,

ginger fine chopped,

gram masala powder,

salt,

chopped green chillies,

red chilli powder,

150 gm fine chopped cabbage,

coriander leaves,

oil..

Method.

Soute chopped cabbage in small amount of oil till soft...pressure cook the gram daal, garam masala,salt,red chilli powder,garlic,ginger and little onion with small amount of water...mashed all the ingredients together with souted cabbage, now add chopped onion, green chillis and ginger.... and coriander, mix it properly,make small balls or give kabab shape to it and then fry it in small amount of oil on tawa ..u can enjoy kabab with tomato sauce,

Dum aalu ( potato)

Ingredients:

10-12 baby potatoes

1 cup yogurt/curd

1/2 cup chopped onion

1 tomato

1 bay leaf

1 cardamom

1 tea spn besan(gram flour) (optional)

2 cloves1/2 tea spn chilli powder

1/2 tea spn cumin powder

1/2 tea spn garam masala

1/2 tea spn ginger-garlic paste

Oil and salt

Method:
With the skin of potatoes prick them with a fork. Heat 1 tea spn oil and fry them with salt till they get a slight brownish color. Take them out.
Heat remaining oil and add bay leaf, cloves and cardamom. Add onion and ginger garlic paste. tomatosFry till onions turn slightly brownish. Mix yogurt/curd with besan, chili powder, cumin powder and garam masala. Add this to onion mixture, add potatoes and salt(if desired). Cook till the potatoes are done.
Serve hot with rice or roti.

Dal fry

Ingredients:

3/4 cup toor dal.

Two medium tomatoes

A bunch of coriander leaves.

2 tsp coriander powder.

Some red chilliesor

2-3 teaspoons of chilli powder.

2-3 flakes garlic.

A small piece of ginger.

oil.

Three small onions.

1 teaspoon cumin seeds or powder.

1 each cardamom, cinammon, cloves.

salt to taste.

Method:

Boil the toor dhal in the cooker for only two whistles.It should be just boiled and not too soft.In the blender, grind together two onions, garlic, ginger, coriander leaves, tomatoes,cumin seeds,coriander powder and the red chillies(or powder).Slice the other onion finely. in a pan add oil and fry the sliced onion with the cardomom,cinammon and cloves.When the onions are turning a little brown, add the ground masala and fry for around 15-20 minutes(all the water should have evaporated, and the paste should be dry).Now add the boiled dhal to it and add a little water to make a gravy.Add salt to taste.Boil for a while till you get the required consistency. if u want u can give tadka with little oil ,jeera ,curry leaves , hing and red chilles on top of dal after the dal is cooke properly, enjoy with rice or roti,

kabocha (lal bhopla) bhaji

Ingredients:

500 gm kabocha

2 Tablespoons khus khus (white poppy seeds)2Tablespoons dried grated coconut

2 Tablespoons peanuts

3-4 pieces of tamarind or 1 teaspoon tamarind paste

6 Tablespoons oil

1/2 teaspoon mustard seeds

2 pinches of asafoetida

1/4 teaspoon turmeric

1 teaspoon methi (fenugreek) seeds

3/4 teaspoon red chili powder

salt to taste

1-1/2 Tablespoon jaggery

3 teaspoons goda masala

Method:

Cut the kabocha into large pieces, about 2 inches in length.Dry roast the khus khus, coconut and nuts for a few minutes until they start to change color. Let it get cool, and grind to a powder. Make a solution with half cup of water and tamarind.Heat the oil in a kadhai , and add the mustard seeds. When they start to pop, add the asafoetida, turmeric, methi seeds, and the pieces of kabocha. Saute for a minute or two, and then cover with a lid for a few minutes , Add 3/4th cup of water, and to it add the ground powder. Add red chili powder, salt, tamarind water, jaggery, and goda masala, and stir it so that all these ingredients form a sort of gravy. By then the squash should be fully cooked too. Best to serve with plain rotis, or rice.

Moong vadi sabji

Ingredients: for making moong vadi
Moong – 1 ½ to 2 cups
jeera,salt,green chilles,
Soak the moong dal for 2 hours,then take out the water fully,let the water go off dry it on the cloth for 10 min, then grind moong dal,mix jeera,salt and green chilles, ang grind it to paste see to it that it should not be watery, in a plate put small small vadi, and let it dry for 5-6 days this vadis u can preserve for years, and use whenever u need,

Ingredients for making sabji:

moong vadi 1 cup,

Onion – 1 Large

Garlic ang ginger paste

green chilles
Tomato

Oil

Salt
Cumin Powder – ½ teaspoon
Dhania powder – 2 teaspoons
Red Chilli Powder
Coriander leaves for garnishing

Method:
Chop the Onion and tomatos finely. Sauté the onion in oil. When the Onion turns light brown, add the ginger garlic paste. then add tomatos fry it proberly till oil seprates,Add Salt and stir for a minute. Then, add the Cumin Powder, Dhania Powder and Red Chilli Powder and Stir well. Let it cook for a couple of Minutes. Then, A dd mong vadis and fry it properly add water after some time cook it it the moong vadis cook completely and .A fter it is cooked Garnish with Coriander Leaves. Serve with Chapathis.

Til Burfi

Ingredients
Sesame seed : 3 cups
Groundnuts : 1 cup
Sugar or jaggrey : 2 1/2 cup
Grated dry coconut : 1/2 cup

Method
Roast sesame seeds . Keep it aside.
Roast the groundnuts. Grind the roasted sesame seeds coarsely, but grind the roasted groundnuts finely. Mix them together.
In a thick bottom pan make a thick jaggrey syrup.
Mix the powdered sesame seeds and the groundnuts in the syrup ang coconut. Stir continuously until it no longer sticks to the edge.
Spread the hot mixture on to a greased tray to about quarter inch thickness.
Cut into square or diamond shapes. decorate with penuts or kaju.

khichadi and besan

we need for khichadi:
1/2 cup arhaar dal(soaked 1 hr. in warm water)
1/2 cup rice basmati,
a pinch of tarmarich powder,salt,
1-2 tsp. ghee or oil,
method:
Pressure cook the dal and rice mix in 1 and 1/2 to 2 cups water,
Add salt and tarmaric powder, a tsp. ghee and stir. Pressure cook for 3-4 whistles. till dal is properly cooked, creamy khichdi is ready

For besan.

Ingredients:
1 1/4 cup besan ( gram flour )
1/2 t salt
1/2 t tarmaric Powder
1 finely chopped onion ( Red Onion or Spanish Onion)
2 -inch piece of ginger,
very finely chopped 2 Green Chillies,
very finely chopped One tomato finely diced.
Green Coriander - finely chopped
1 tablespoonOne tsp coriander powder
salt, curry leaves,

Instructions:
1. Place the besan (gram flour) in a large mixing bowl. 2. Add water about 1 cup and stir to make a smooth batter. 3. Use a spoon or a whisk, make sure there are no lumps.4. Add all other ingredients now and mix well and leave for 10 minutes.4.Take a heavy bottomed pan or and put it on medium heat, put some oil add jeera, curry leaves, onion fry it for some time and then add the batter let it cook nicely then serve hot with khichadi,mirch,papad and enjoyyy,,,

Dhokla

Ingredients
1 cup: Besan
½ cup: Sour curd
½ tsp: Ginger paste
½ tsp: Green chilli paste
½ tsp: Turmeric powder
1 tsp: Sugar
1 tsp: soda

1 tsp: Salt
1 tbsp: Oil
½ cup: Water
For Tadka
½ tsp: mustard seeds

4-5 : Curry leaves
2-3 :Green chillies-slit
1 tbsp: Oil

Method
Mix besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the curd. Beat till smooth. Add water and mix well again Add fruit salt, stir gently. keep it for 15-20 min.
and pour immediately into the greased tin and place in the steamer or (u can use cooker also put little water and keep the container ).
Place a thin cloth between the lid and the steamer and close tight. Steam for 20 minutes.
Remove tin from the steamer and keep aside.
Heat oil for the tadka, add mustard seeds, curry leaves and green chillies. u can add onion also if u want...
Sauté till slightly colored, Cut the dhokla into desired sized pieces and pour the tadka over. garnish with coriander and coconut .

Danyachi Amti (peanut curry)

Ingredients
3/4 cup Roasted Peanut Powder

3- 4 Green Chillies,

Coriander Leaves,

1/2 cup Milk

1-1/2 cups Water

Jaggery - lemon sized piece

Salt to taste
1 tbsp Ghee

1/2 tbsp Jeera Seeds

Method:
Mix together the curds + milk + water.
In a mixie add in the roasted peanut+ green chillies + coriander leaves + half a cup of the curds mixture. Blend to a smooth paste. Mix in with the remaining curd mixture. Season with salt and add the jaggery.
Heat ghee and the jeera. When the jeera crackles add the blended mixture (Make sure that the temperature is not too high as the dahi may curdle). Allow to boil on a very slow fire. Keep stirring every five mins. Bring to a boil. Garnish with coriander leaves and serve hot.
This Amti is generally eaten along with Sabudana Khichadi or with any other items made during a FAST.

Bread Sandwichs

For the sandwiches

8 bread slices

4 cheese slices

2 potatoes, boiled and mashed

1 onion, finely chopped

1/2 tsp ginger-garlic paste

1 tsp coriander-cumin (dhania-jeera) powder1/2 tsp red chilli powdera pinch of turmeric powder

1 medium size tomato finely chopped

finely chopped cilantro

1-2 tablespoons butter

salt to taste

Method

Boil the potatos and cut it in small .Heat butter in a pan. Add onion and saute till it turns pink. Add the ginger-garlic paste and saute for another minute.Add spices - coriander-cumin powder, turmeric and red chilli. Add tomatoes and salt and cook till the mixture becomes thick.Add the potatoes and mix well. Sprinkle cilantro and keep aside.Butter bread slices lightly. Spoon a little filling on one slice, top with cheese and make a sandwich with another slice.Heat a sandwich grill. Grease with cooking oil or butter and grill sandwiches until well browned.Serve immediately.

साबुदाना khichdi

1 cup sabudana (drained in water for atleast three hours),

1 potato,4 green chillies,

1 tea spoon Jeera,

2 table Spoon ghee,

2-3 table spoon Roasted groundnuts powder, Sugar 1 tea spoon, and salt for taste।

Preparation:
Heat Ghee in a deep pan(kadhai)
Add Jeera into the heated ghee.
Add Potato cut into small square shape.
Add Green chillies finally chopped.
Saute the potatos cook for 5 mins and turn soft.
Then add the Sabudana mixed with the Groundnut powder, Salt and Sugar (for taste).
Let it fry for 5 to 8 mins. keep stirring.
You can add Lemon Juice 1 tea spoon for taste. The hot Sabudana Khichadi is ready to serve.

Tips :

(1) While draining the Sabudana make sure that theres no water remained. you can sprinkle some water after draining.
(2) Groundnut powder should not be very soft.

Dal makhni

Ingredients:
Black grams 1 cup
Bengal grams 1/2 cup
Kidney beans 1/2 cup
Butter 20g

Tomato 1/2

Onion 1/2

Ginger&Garlic(chopped) 1tsp

2 red chillies,

curry powder 1tsp

Cumin seeds few

Garam masala powder a pinch and Garam masala (whole) (a cardamom pod,a petal of star anise,a tiny piece of cinnamon & a bayleaf)

Coriander leaves & Fresh cream to garnish

Salt to taste

oil,

Method

Chop onion and tomato finely,Heat a cooker add a tbsp of butter,crackle cumin seeds and add the whole garam masala,Add the onion and saute till it turns brown then add ginger and garlic and add the curry powder and gram masala and the tomatoand red chillies,Cook until tomato is done,Add pre soaked dal(for an 2 hour in water) and cook unti dal is done .add the rest of the butter and salt,Garnish with chopped coriander leaves & cream,Serve hot with roti,naan or rice

Papad Curry

Ingredients
3 or 4 papads (use any papad which is easely available to u)
Turmeric powder
Coriander powder
Mustard oil or vegetable oil
Red chilli powder
Fresh cut green chilli
Salt and cumin seeds

Method
Heat a pan and put big spoon of vegetable oil in it.
Add ½ teaspoon of cumin seeds.
Add 2 small pieces of green chilli freshly cut.
Add Half teaspoon of turmeric powder.
Add ¼ teaspoon of red chilli powder.
Add Two teaspoon of coriander powder.
Stir the spices on medium flame for ½ minutes.
Then add water in the pan.
Leave the curry to boil.
fry papad and then Make small piece of papad and add it into the boiling curry.
Add salt according to your taste.
Let it cook for one more minute.
Now papad curry is ready, put it in a bowl and garnish it with freshly cut coriander leaves.

Baingan Bartha

Ingredients
1/2 cup cooked green peas (optional)
Coriander leaves for garnishing
1/2 tsp coriander pdr
1/4 tsp cumin pdr
1 number Eggplant (medium sized)
11/2 cup Finely chopped onions
1/2 tsp Garam masala powder
4 number garlic
3 tbsp oil
1/2 tsp Red chilli powder
To taste Salt
1 number slit green chilli
1 number Tomato
1/4 tsp Turmeric powder
Method
Apply some oil to the eggplant.
Keep it on a hot griddle tawa in reduced flame or put it in the oven at high heat and bake or directly on stove.
Once a side of the eggplant is properly cooked turn it. Likewise cook all the sides.
It takes around 10-15 minutes to cook the whole eggplant.
Once it is fully cooked, wait for it to cool down and then peel off the skin and mash well. Heat oil in a pan, add garlic ,green chilli and chopped onions.
And fry over medium flame until light golden brown. Add red chilli powder, garam masala powder and turmeric powder.
Stir well and add chopped tomatoes and cook till tender.
Now add the mashed eggplant , cooked peas and salt and stir for 5-6 minutes on a medium flame.
Garnish with chopped coriander leaves.
Serve hot with chapatis or as a side dish with rice.

Bread pizza

Easy Bread- Pizza

Ingredients
cheese2 slices ,toasted bread,tomato ketchup,sliced tomato, sliced onion, chopped green pepper- as toppings, salt and black pepper powder,
Method
Place the 2 slices of toasted bread in a pan.Spread the tomato ketchup.keep cheese slice.on top of it onion ,green pepper,tomato and little salt if needed and little black pepper powder,make it little hot, and then serve hot,,

Tomato sarr

Ingredients
tomatoes-2 ,onions-1 large,2 smallgreen chillies-,garlic,-2tsp[chopped],ginger-1tsp[chopped]o-2tsp salt to taste, jeera powder-1/2 tsp, coriander powder-1/2 tsp, garam masala-1/4 tsp, black pepper powder-1/4 tsp,red chilli powder-1/4 tsp,masala/curry powder-1/2 tsp,sugar-a pinch,water -1 cup,coriander leaves to garnish

Method
chopp onions and tomatoes,slit green chillies. add 1/2 of ginger ,garlic, and then in a mixer make a paste adding little water, in a pan ,heat oil. add garlic and ginger. fry till slight brown add onions till translucent,add all the tomato paste. stir for a minute,add water if needed,cook for 5 minutes. garnish with corianderand serve hot with rice or whole wheat bread cubes.

baby onion sabzi

Ingredients
For The Masala
2 tsps turmeric powder
2 tsps coriander powder
1 tsp chilli powder

1 tsp gram masala powder

salt to taste
2 tbsp coconut paste,

For The Sabzi
500 g baby onions and 1 potato,
1 tbsp ginger-garlic paste
1 tsp cumin seeds
2-3 tbsps oil
Method
Mix all the ingredients for the masala with 1/4 cup water and set aside. Heat oil in a pan. Add the cumin seeds and fry until they crackle,Stir in the ginger-garlic paste and cook for a minute. Add the masalas and onions and potato stir well till all onions are coated well with the masala.coconut paste,
Add about 1/2 cup of water and simmer gently on low, uncovered till the onions become tender and most of the water dries up. toss well and remove from heat. Stand, covered for a few minutes before serving.
garnished with fresh coriander leaves as a starter or main with roti.

Bhel

BHEL Ingredients

Puffed rice, 4 cupsSev,2 cupsOnion 1,finely choppedTomato,

2 finely choppedMango , 1/2 cup finely chopped.

Tumeric , 1tspCarrot grated,Cucumber 1/2 Cup finely chopped,

Potatoes 2 boiled,peeled & cubedsalt,chilli pwd according to taste Green chutney,
sweet chutney

Methods : For Green chutney:

Cilantro1/2 ,bunchgreen chillies 6 potato wafers,

1 tsp salt & lemon juice.Blend all the above to a fine paste & reserve.

Sweet/sour chutney: Tamarind extract 1 cupPitted Dates,1/2cup sugar ,1 Tbsp.Cumin Powder ,2 tsp.Chilli Powder , 2 Tsp.Salt According to taste ,Boil the above till they reduce by half & cool.Grind it to smooth consistency.

For Bhel

mix all the ingredients & serve in an individual plates immediately.garnish with onion, tomato and coriender,enjoyyyyyy

sev puri

Ingredients:
10 - Flat Puris (crisp),1 cup Fine Sev ,1/2 cup chopped Onion ,1/2 cup Curd ,3 tblsp Tamarind Chutney,3 tblsp Coriander Leaves ) Chutney,1/2 cup boiled Potato , 1 chopped tomato ,1 tblsp Chaat Masala ,1/2 tsp Red chili pepper ,1/2 tsp Cumin Seed
How to make sev puri:
Arrange the puris on a plate make a hole in each puri in the centre.
Fill with a few chopped boiled potato cubes.
Add about 1/4 tsp of tamarind and green chutneys in each.
Sprinkle cumin powder, salt, red chilli powder.
Sprinkle finely chopped onionsand tomato.
Then generously sprinkle sev all over the puris.
Garnish with finely chopped coriander.

bhakarwadi

Ingredients
For cover:
1 cups plain flour (maida)2 cup gram flour (besan)1 1/2 tbsp. oil,salt to taste
For filling:
1 tbsp. gram flour,1 tsp. each sesame and khuskhus seeds,1 tsp. ginger grated,1 tsp. garlic grated,1 1/2 tsp. sugar,3 tsp. red chilli powder,1/4 tsp. garam masala ,salt to taste,1 tsp. coriander seeds crushed coarsely,1/2 tsp. fennel seeds crushed coarsely,1 tbsp. dried coconut grated,1/2 cup fine 'sev'(used in bhel)oil to deep fry ,tamrind pulp.

Method
For cover:
Mix flours, salt, oil, mix with fingers.
When crumbly add little water, and knead into a smooth dough.
Cover with a moist cloth.

For filling:
Roast sesame and khuskhus seeds lightly.
Crush, add fennel and coriander seeds.
Heat oil add cumin seeds, allow to splutter.
Add ginger, garlic, fry for few seconds.
Add all other crushed seeds. Stir.
Add coconut, sev, masalas, salt, sugar, flour.
Mix well keep aside.

Take a chappati size lump, roll into thin chappati.
Use dry flour to help rolling. spread little tamrind pulp on chapatii,so thet the filling will stick to it,Spread filling thinly all over chappati.
Make a tight roll press down edges. after folding apply little tamrind pulp on edges ,Cut into 1" pieces and deepfry in hot oil.
Fry till cover is crisp and golden brown.
Drain, cool very well before storing in airtight containers.
Making time:45 minutes Makes: 45-50 pieces Shelflife: 2 weeks
Note: If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold.

Mirch-Ka-Salan

Ingredients
250 gms big long green chilies

hot peppers

50 ml cooking oil

30 gms tamarind pulp

100 gms beaten yoghurt

2 tbsp lemon juice

Salt to taste

For Salan Paste250 gms roasted onions,35 gms roasted peanuts,35 gms desiccated coconut,20 gms ginger-garlic paste,5 gms sesame seeds, coriander leaves

Method
Deep fry green chilies in hot oil. Remove and keep aside.
Grind together desiccated coconut, garlic, ginger, sesame seeds and roasted onions and peanuts to make a fine paste.
Reheat oil already used for frying chilies. Ensure that the paste does not stick to the pan.
Fry the salan paste for 20 minutes, keep stirring it. Pour 15 ml of water at regular intervals.
Add yoghurt and salt and stir for 3-4 minutes.
Now add the tamarind pulp and 15 ml of water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan.
Add the fried chilies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves.Serve hot with roti or rice.

vada pav

INGREDIENTS:

• 8-10 potatoes boiled, peeled and mashed
• 2 tsps garlic paste
• 1 tsp ginger paste
• 3 green chillies
• 1/2 tsp tumeric powder
• 1/2 tsp black mustard seeds
• 6-7 curry leaves
• Salt to taste
• 2 cups besan
• Vegetable cooking oil for deep frying
• 6 Pav buns (square buns that look like burger buns but are smaller, so you can substitute)
• 1 cup Tamarind Chutney
  

PREPARATION:

• Mix the besan with enough water and salt to taste, to make a thick, smooth paste. Keep aside.
• Mix the ginger and garlic pastes and add the green chillies to them. Grind into a smooth paste in the food processor.
• Mix this paste with the mashed potatoes.
  
  
  Season with salt.
• Heat 2 tbsps of oil in a pan on a medium flame and add the mustard seeds, curry leaves and tumeric powder. Fry till the seeds stop spluttering.
• Add this to the potato and mix well.
• Divide the potato mix into portions slighter smaller than a tennis ball. Smoothen by rolling between slightly greased palms.
• Heat the oil for deep frying on a medium flame.
• When the oil is hot, dip one potato ball at a time into the besan batter to coat well and then deep fry till golden. Drain on paper towels.
• Take one Pav bun, slit in half (not completely - leave one edge joined) and put a
  

spoonful each of tamarind chutney, each on it. Place a potato ball on the bun and fold over, pressing down gently. Serve while the potato ball is still hot.

pooran poli

Ingredients:

All purpose wheat flour or u can use flour (called maida) 1 ½ cups + 2 tbsp for dusting
Refined oil 1 tsp
Channa dhal 1 cup
Jaggery or sugar 1 cup (as per your taste)
Cardamon powder 1 tsp
Ghee 2 tbsp



Preparation:

Add enough water to flour prepare soft dough. At the end add 1 tsp oil and cover it with a moisture cloth. Keep it for 3 hours at least.

Meanwhile, soak the channa dal in water for 30 minutes. The dal is very soft now. If you prefer, you can cook for 3 whistle in pressure cooker. Strain the water fully. Keep the dal in the strainer for sometime to remove excess water. Grind this into fine paste preferably in a grinder without adding water.

Now take a bottom thick vessel. Add sugar or jaggery with ¼ cup of water to it. Once it is melted . Then keep it boiling for 5 minutes. Now add the grinded channa dhal paste to it. Keep stirring. In 15 minutes it will become thick. At the end add elaichi powder and mix it well.

For this quantity you can prepare 8 to 9 polis. When it is cooled, make pooran balls and flour balls .
Now roll the flour dough in to a small circle. To get a thin poli, you have to roll this small circle, from the end keeping the middle portion thick. Fill it with pooran balls. Then roll it again with the help of maida for dusting. It will never crack in between. Instead you will get an even shaped thin poli .
Heat the non stick pan on medium heat. put the poli. Add few drops of ghee while turning to other side. Mouth watering poli is ready. You can have as many as you like. Since by doing this method, it will consume only less ghee/oil. Poli ready to eat!

Vegetable Burger

Ingredients:
4 small sized Burger Rolls.
1 medium sized Cucumber, sliced
2 Salad Tomato, sliced,1 onion sliced
1 tbsp of Jalapeno Pepper, chopped finely
4 Cheese Sliced
4 leaves of Lettuce,
tomato ketchup.

For The Cutlet
100 gm onion chopped
100 gm Peas, boiled
150 gm Potatoes, boiled, peeled, mashed
1 Lemon
4 Green Chilli, finely chopped
1/2 tsp Pepper powder
2 tbsp All Purpose Flour
4 tbsp Bread Crumbs
Oil
Salt

Method

For the veg cutlet:

1. Mix onion, peas, green chilli, potatoes with salt, pepper powder, lemon juice. Mix well divide into balls.
2. Sprinkle all-purpose flour to the balls and flatten the balls with your palm in form of cutlets. Roll them in bread crumbs and Fry them from both slides, till they look brown in color.

To decorate the Burger:

1. Apply tomato ketchup to burger rolls
   
2. On the bottom burger roll: Apply cheese slice, Place 1 leaf of lettuce, then Place cucumber slice, tomato slice, onion slice,the cutlet, again cucumber and tomato, few jalapeno pepper and lastly the lettuce leaf. Before Placing the top roll and fix with tooth pick.
3. Repeat the same procedure for the rest 3-burger rolls and serve with tomato ketchup.

The effort is Worth.....Enjoy!!!

Cabbage and Onion Pakoda

Ingredients:
1 cup chopped Cabbage
3/4 cup chopped Onion
1 cup tempura flour
OR Besan flour
and with besan, Rice Flour
3 Green Chillies chopped finely
1 teaspoon chopped Ginger
Salt to taste
1 teaspoon Red Chilli Powder
1/2 handful of Curry Leaves
Oil to fry

Method:

1. Mix all the above ingredients. Add water, just necessary to bind these. (If you add excess water the pakodas will not be crispier)
2. Drop these in small quantities in the oil kept in a kadai over medium flame. Fry to golden brown.
3. Drain on paper towel and then serve. Cabbage pakoda are crispier than the regular ones.

Veg spring rolls

Ingredients:

• 2 cups mung bean sprouts
• /2 cup rice noodles
  
• 1/2 red bell pepper
• 1 medium carrot
• 2 ounces canned bamboo shoots
• water
• 2 teaspoons light soy sauce
• 1 teaspoon sugar
• Salt and/or freshly ground pepper to taste, optional
• 10 – 15 spring rolls wrappers
• 1 egg, lightly beaten
• 2 tablespoons oil for stir-frying
• 4 to 5 cups oil for deep-frying, as needed

Preparation:
Vegetable spring rolls directions:
To make the spring rolls filling: About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. in a warm water to soften rice noodles, Squeeze any excess water out . Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
In a small bowl, combine the oyster sauce, soy sauce and sugar. Set aside.
Heat 2 tablespoons of oil in a frying pan, stir-fry the vegetables, starting with the the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. at last add rice noodles,Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.
To make the spring rolls, take wrapper soak it in water for 1 min to make it little soft,lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
Heat oil for deep-frying . When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with sweet and sour sauce.

Chocolate and Wafers cake

Ingredient:
200g Chocolate broken into pieces ,
50g digestive biscuits ,
7-8 creamy wafers,
50g kaju powder,
dry fruits for decoration ,
milk,

Method:

Take chocolate pieces and melt it (u can melt it in double boiler or u can keep it in microwave)grind biscuits and keep it a side, in a melted chocolate add biscuits powder and little milk,and kaju powder,In an another tray arrange wafers, and on that wafers pour the chocolate mixture,
Leave to set in the fridge for about 4 hours. Remove from the fridge, decorate with dry fruits cut into slices or cubes.
Serve chilled.

Green salad

Use all the varieties of lettuce available, green onions, cherry tomatos, small onions cut into rounds , thinly sliced cabbage,Thinly sliced carrot ,salad dressing, salt to taste,

Mix all the ingredients and then add salad dressing on top and enjoy...

Aloo paratha

To make a dough: mix in a shallow bowl
2 1/4 cups Indian whole wheat flour
1/2 teaspoon salt
Add:
about 3/4 cup warm water (enough to make a dough)
Cover and set aside.

To make the stuffing: boil, peel, and mash 3 large potatoes

3 Tablespoons fresh coriander leaves finely chopped ,

2 tablespoons fresh mint leaves finely chopped,

2 green chillies,
1 1/2 Tablespoons cumin/coriander powder
1 1/2 teaspoon salt,

grind coriander,mint and green chillies together, and keep aside.

Method :

To form the paratha, make equal-sized balls of dough. Using all-purpose white flour as needed, roll out the balls into rounds . Place about 2-3 Tablespoons of the filling on round, and make a small ball out of it. , then carefully roll out the paratha .

To saute the paratha, preheat a frying pan on medium-high heat.put paratha and Add 1 /2 teaspoon oil on the first side of paratha . Flip and put oil on the second side. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both sides. Remove from the pan and repeat with the other parathas until all are cooked. Serve topped with ghee or plain yogurt.

white beans

Ingredients:

2 cups white beans soaked overnight,

4 cups water, 2 medium onions finely chopped,

2 bay leaves, 1 tablespoon each of finely chopped ginger and garlic ,½ teaspoons of asafoetida and turmeric powders, 1 teaspoon cumin seeds, 2 teaspoon red chilli powder, 2 big tomatoes finely chopped, 1 teaspoon each of gram masala and cumin powders ,2 tablespoon coriander powder ,3 tablespoons oil,little jaggery, salt to taste finely chopped coriander leaves for garnishing

Method:
Drain the soaked white beans and wash them well. in a pressure cooker (for speedy cooking).
Heat the oil in a pressure cooker on medium level and crackle the cumin seeds. Add the bay leaves , asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onion and fry till they are golden brown. Add all the spice powders . Add the chopped tomatoes. Fry till the oil separates. add jaggery, add little water, Add the white beans , sprinkle salt, mix well and pressure cook on medium level for about 15 minutes.
garnish with finely chopped coriander leaves.

u can searve it with rice or roti.... or u can have it like that with chopped onion tomato and coriander and sprinkle some chaat masala on top of it..... and enjoy like chaat.

Cauliflower Curry(RAHUL SPECIAL)

Ingredients:

1 cup of cauliflower florets

2potatos cut into small

green peas,
1 ½ onion finely chopped

2 green chillies
1 ½ tomato finely chopped
2tsp coriander leaves

Spice Powder: 1 tsp of Red chili powder and Coriander powder.½ tsp of turmeric and cumin powder.
Grind: 1 tsp poppy seeds and 2 tsp of cashews grind to a fine paste
Grind: 3 pods of Garlic, 2 green chilies and a small piece of ginger grind to a fine paste ,

fry onion and grind it to fine paste,
Salt for taste

Method:
Heat oil in a pan and add the onions paste and sauté till golden brown.
Add ginger, garlic, green chili paste and sauté them. Add the chopped tomatoes and sauté for 2 minutes. Add all the spice powders red chili powders, coriander powder, turmeric a, cumin powder, salt and cook till the tomatoes absorbs the flavor.
Now add the cauliflower florets and potatos ,green peas sauté them well turning all sides to coat the masala and cook them covered for 2 minutes.
Add the cashew poppy seed paste and ½ cup of water. Cook them covered for 5-6 minutes.
Garnish with coriander leaves and serve hot.

This was the rahul special curry made for me on my birthday...... it was very tasty.........hmmmmm.

MoongDal with Spinach

ingredients:

Spinach - 1 bunch
Moong dal - 1/4 cup
Onions chopped - 1/4 cup
Green chillies or red chillies- 4 to 5

1 tomato chopped,
Jeera / cumin - 1 tsp
Turmeric - a pinch
Ginger and garlic paste - 1 tsp
Coriander chopped - 1/4 cup

Method:

Soak moong dal in little water. Keep aside.
Heat about 1 tbsp of oil in a pan. Add cumin to it. Once it starts to splutter, add onion, green chillies and ginger garlic paste and tomatos,
After about 2 mins add the moong dal.
After about 5 mins add the spinach. Add turmeric and salt (according to taste). Stir well.
Fry for about 10 - 15 mins until there is no raw smell.

NOTE : This is the generic fry recipe for any leafy vegetable. Just substitute spinach with any variety of green vegetables.
Serve hot with rice or roti.It is very good for health also......

Pohe

Ingredients:

2 cup Thick Pohe ,

1 large Onion,

chopped 1 Potato cubed into 1 inch cubes,

2 Green chilies,

5-6 curry leaves,

1 teaspoon Lemon juice

2-3 teaspoon Sugar

Salt to taste,

green peas,

1 tbsp oil

1 teaspoons Mustard seeds,1/2 teaspoon Asafoetida

2 teaspoons Turmeric powder

Water 1/4th cup

To GarnishFreshly grated coconut,Coriander leaves chopped finely,Lemon juice

METHOD:
Wash Pohe and rinse well until the water runs clear. Drain all the water and keep aside for 10 to 15 minutes.
Heat oil in a pan. Add mustard seeds. When they splutter, add asafoetida, turmeric powder, curry leaves,chopped onion, potato and green chilies. When potatoes are almost cooked add the sugar, salt, Mix well. Now add the soaked pohe. green peas,Mix well,add lemon juice,
Cover and cook for about 5 minutes on medium heat. Remove the lid, stir and again allow it to cook for 2 minutes. Garnish with freshly grated coconut and coriander leaves. Enjoy !

Baingan masala

Ingredients:

Eggplant – 3-4, 1Onion – 1 smallCoconut (desiccated) – 2 tablespoons, gratedGinger – 1 inch ,pieceGarlic – 3-4 pods,Peanuts – 2 tablespoons,Coriander seeds – 1 tablespoon,Cumin seeds – 1 teaspoon,Poppy seeds – 1 tablespoon,Sesame seeds – 1 teaspoon,Red chilli powder – 1 tablespoon or as desired to tasteTurmeric powder – ½ teaspoon, gram masala 1/2 teaspoon,Tamarind extract – 3 tablespoon,Green chilli – 3-4, splited into half length-wise,Salt – 1 tablespoon or as desired to tasteSugar – ½ teaspoon,Cilantro/coriander leaves – a bunch, chopped, for garnishingOil – 3-4 tablespoon.

Method:

Wash and cut the eggplant into quarters length-wise and fry them in oil till well-browned and soft. Drain and set aside. Roast peanuts and grated coconut lightly in a hot pan taking care not to burn it. Drain and set aside. Roast coriander, cumin, poppy, and sesame seeds in the same pan taking care not to burn. Powder all these ingredients finely. Blend onions, garlic, ginger and coconut into a smooth paste and fry the mixture until browned. Add turmeric and powdered spices and fry a little. Add tamarind juice, green chillies, red chilli powder, gram masala,salt to taste, and some water. Cook for 2 minutes. Then add fried eggplant and cook for 3 minutes on a low flame or simmer till gravy thickens. Take care not to break the eggplants while stirring. Garnish with cilantro/coriander leaves. Serve hot. Enjoy!

Roti / Chapati

Ingredients:

To make about 6:2.5 cups chappati flour with 1 cup water at room temperature made into a dough1 cup chappati flour in a large plate for dusting the dough while rolling it outghee for brushing the roti.

Method:

To roll out the dough:

Prepare the desired amount of dough from the Basic Dough recipe. After resting for 1- 1/2 hours, knead well. Divide the dough into peach-size balls. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin,round patty, about 5 inches in diameter. Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center. As you cook the chappati/roti, one could be rolling out the next, rather than shaping all of the chapatis at one time.

Method of cooking the chappati or roti:

Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs (chimta) to remove the chapati from the skillet.

Gas Stove:If you have a gas stove, hold the cooked chapati over a medium flame and it will puff up immediately. Turn quickly to flame-bake the other side. Do this several times, taking care that the edges are well cooked. after u finish put some ghee or oil on roti to keep it soft for longer time...enjoy it with dal or any sabji..

Whole masoor dal

Ingredients:
1 cup Saboot (whole) masoor Dal,1 large onion - half onion chopped and the other half finely sliced,2 tomatoes, chopped4-5 cloves garlic, ,1/2 ginger,1 tsp cumin seeds,2 green chillies,coriander powder,Gram masala ,turmaric and red chilli powder,Salt to taste,Oil,Chopped coriander leaves to garnish.
Method:
Soak whole masoor dal for 4-5 hours,Heat the oil and add the onion, ginger paste, garlic and fry them till they become transparent .Then add the tomatoes and fry them till they start losing their moisture and become soft.Now Add salt, coriander powder and chilli powder turmaric,gram masala.Stir and cook for few more minutes,now add dal and finaly put some water,and Pressure cook the dal for 8 to 10 minutes garnish with coriander leaves and serve it with roti or rice.......

Rajma masala

Ingredients:
Rajma1 cup, 1 onion,2 Tomato,1Green chilli,Garlic4-5,

Ginger an inch,Red chilli powder1 tsp.

Coriander leaves for garnishing
Turmeric Powder1/2 tsp.Coriander powder1 tsp. Rajma masala Powder 1 tsp.Vegetable oil 3 tbsp.
Salt to taste.

Method:
Soak rajma in water overnight.
Pressure cook rajma until tender.
Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, rajma masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.
Garnish with chopped green coriander leaves and serve hot.

RICE BALL KHEER

INGREDIENTS: 1 lit milk, 8 tbsp sugar, cardamoms powder ,dry fruits, rice powder,little ghee, food color and salt,

PREPARATION METHOD:Take milk in a pan and let it boil and reduce it half,put 4 tbsp sugar into the milk, cardamoms powder dry fruit, let it cool,

in another pan take some water, boil it put little salt and ghee, let it melt, once the water is boiled add rice powder and sugar and mix into that water till it becomes thick, cover it and let it cook for 2 min, after that take it out and divide it half. You can add any food colour( for ex. green ,red etc) and make small balls of it ,keep it aside,

In a vessel take little water let it boil, then add that rice balls to it put one at a time so that it will not stick to each other,after some time put the milk mixture that we had made before. Let it boil for some time and then let it cool and keep for some time in a refregirator. and then enjoy.... rice ball kheer

Tempura (japanese tempura)

Ingredients
1 cup water, COLD (its very important that it's cold!) 1 cup flour 2 teaspoons salt 1/3 cup oil (1/2 may be needed) 1 medium eggplant, peeled and sliced in disks (about 8 pieces) 1 potato, peeled and sliced in disks (about 8 pieces) 1 capcicum, sliced in disks (about 4) 1 sweet potato, peeled and sliced into disks (about 8) pepper powder, 1 egg, bread crumbs.

Preparation Method

For Batter Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add flour in the bowl and mix lightly. Be careful not to overmix the batter. put little salt and pepper, Make tempura batter. Heat vegetable oil in a deep pan Lightly dip ingredients in the batter and put some bread crumbs on top of it and immediately fry them until crisp. It takes longer to fry vegetables than to fry seafood. u can make tempura veg and non veg also ,make as u like ...and enjoy
Preperation Time

15-30 mins

Masale Bhat (Spiced Rice)

Ingredients:
Rice - 2 small bowlful, Cauliflower - quarter kilo, 3 potato cut in big pieces,Peas - 1 small bowlful,Grated Coconut - Curry Leaves - 5 to 6 ,pieces Dry coconut powder , 1 tbsp Cloves (Lavang) - 4 piecesCardamoms (Ilayachi) - 2 pieces Cinnamon Sticks (Dalchini) - 2 pieces Cumin Seeds (Jeera) - 4 tspDry Red Chillies - 4 to 5 pieces Ginger - 1 inch Garlic - 4 Pieces Cashew Pieces Sugar Coriander Leaves Oil Salt to taste
Recipe:
Wash rice, drain water and keep for half an hour.Heat a small amount of oil.Add to it 4 cloves(Lavang), 2 Cardamoms (Ilayachi), 2 Cinnamon Sticks (Dalchini), 4-5 dry red chillies , little amount of cumin seeds (Jeera) and fry a little. Pound the fried mixture to a dry powder.Heat oil and add to it Curry Leaves (Kadhipatta).Add small chopped cauliflower and peas and potato to it. Fry a little. keep it aside ,fry rice little bit in a oil,Add to the above mixture to rice, powder from step 4 above.Also add to it cashew pieces.Make a paste of 1 inch Ginger and 4 garlic pieces. Add to rice. Add salt to taste, 1 spoon sugar. after the rice is cooked while serving Add grated coconut and coriander leaves on top.

Hariyali kabab

Ingredients:
1 bunch - spinach2 - medium sized potatoes2 tbsp - chat masala1 to 2 - green chillies3 to 4 tbsp - chopped coriander (cilantro)1/2 cup - green peas4 to 5 tbsp - breadcrumbs- salt

Method:
Clean, Cut and boil spinach, green chillies, coriander and green peas for 10 minutes.
Strain this combination and keep aside.
Pressure cook potatoes for 3 whistles.
Mash the potatoes, spinach and green peas together.(Do not add water).
Add salt and chaat masala to step 3 and mix well.
Make tiny balls of the mix and flatten it in the palm of your hand.
Coat these balls with breadcrumbs and shallow fry in oil (medium heat) for 5 mins on each side.
Garnish with lemon rinds and onions.
Serve with ketchup or green chutney or with tomato chutney.

Capsicum with Besan

Ingredients:
3 or 4 - green bell peppers or capsicums1 - small onion1 - tomato, cut them all into pieces3 tbsp - besanginger, fine choppedgarlic, fine choppedchilli powdertarmaric powdercoriander powdermustard seedsjeeraoil as requiredsalt to taste

Method:
In a pan, add one teaspoon of oil, when it is hot, add jeera (cumin) and mustard seeds.
When they start to dance, add the cut onion, ginger and garlic pieces and saute them.
Add tomato and capsicum, and if needed but little water so that the capsicum is cooked.
Add turmeric, red chill powder, coriender powder and salt.
Close it and let it cook for some time,
When the capsicum is cooked, add besan to it and mix it properly again close and let it cook for 2-3 mins.
Now the capsicum with besan is ready.
You can have this with roti or with rice also...enjoy!!!!!!!

kothimbir Vadi

Ingredients:
2 cups - packed cilantro leaves, chopped fine1 cup - chickpea flour/besan1 tbsp - rice flour1/4 cup - grated coconut4 - green chillies, minced fine2 tsp - lemon juice1 tsp - ginger-garlic paste1 tsp - sesame seeds1 tsp - poppy seeds1 tsp - turmeric1 tsp - garam masala1 tsp - sugar1 pinch - asafoetidaoil for fryingsalt to taste

Method:
Mix all ingredients together in a bowl, except for the oil like cilantro,cocount, green chillies, ginger garlic paste, sesame seeds, poppy seeds, lemon juice, turmeric, asafoetida, garam masala, sugar and salt, mix it properly.
Add fry this for some time with less oil in a pan.
In a bowl take besan and rice flour, put little bit of salt and chill powder and water and make a dough, keep it aside.
Make small balls of thet dough and make small chapati of it,
Pour that mixture on it what we made.
Fould that chapati, in such a way that the mixture dont come out of it.
Heat a oil in a pan and deep fry it, it golden brown,
Take it out and cut it into small slices.
Now the Kothimbir Vadi is ready,

Soybean Salad

Ingredients:
250 gm - fusilli200 gm - green beans, cut in small pieces300 gm - canned soybeans1 - avocado, cut in small squares1 - red bell pepper, seeded, chopped2 tsp - curry powder6 tbsp - mayonnaise6 tbsp - soy yoghurt1 tbsp - vinegar

Method:
Boil the fusilli (pasta)in water according to instructions on package. Drain and cool.
Boil the green beans for about 6 minutes in water. Drain and cool.
To make the curry dressing mix the yoghurt, mayonnaise and curry powder.
Add curry dressing to beans and fusilli and toss gentle.
Bring to taste with salt and pepper.
Serve the soybean salad cold.