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.