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.