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.