Apple Jam

Ingredients:

Apple - 1 1/2 cup
Sugar - 1/4 Cup
Lemon Juice - 1 1/2 tsp

Instruction:

1. Put apple and sugar in a bowl and keep in microwave for 2 minute.
2. Bring out bowl from microwave and mix nicely.
3. Add lemon juice and mix properly and cook for more 2 minutes.
4. Cool and store refrigerated in an air-tight container.

Besan ke Laddoo

Ingredients:

Besan - 1 cup
Ghee - 1/3 cup
Cardmomo Powder - 1/4 tsp
Sugar - 3/4 cup

Instruction:

1. Heat ghee in pan and stir besan untill it become brown.
2. Add grind sugar and cardmom powder and saute.
3. Devide in 1o part and make round shape like laddoo.

Extra Advice:

Add extra ghee in besan if required.

Coconut Kheer

Ingredients:

Coconut - 1 cup(crushed)
Milk - 1 Cup
Cashew Nuts - 5-6
Cardmom powder - 1/4 tsp
Jaggery - 3/4
Ghee - 2 tsp

Instruction:

1. Heat ghee in pan and fry cashew nuts in light brown colour.
2. Grind coconut to add 1 cup water.
3. Add this paste in pan and cook it 4 minute and stir.
4. Add jaggery and saute.
5. Add cashew nuts and little bit ghee .
6. Put milk in it and sprinkle cardmom powder and cook for a while.

Paneeri Dosa of Vagetable

Ingredients:

Besan - 1 cup
Suji - 1/2 cup
Salt
Baking powder - a little pinch
Oil for cooking

Stuffing Ingredients:
Cabbage (Grated)
Capsicum (small cut in length)
Carrot ( Grated)
Paneer (Cut in length)
Mooli - 1 (Grated)

1. Roast all vagetable in oil saperately and mix all in a bowl properly.
2. Add salt into it and keep aside.

Instruction:

1. First of all mix besan and suji.
2. Add a pinch of baking powder and salt and mix thoroughly and keep aside.
3. After 15 minute heat oil on tawa and spraed the mixture of besan.

Serve hot with green chatani.

Rasgulle Ki Rasmalai

Ingredients:

Small White Rasgulle - 250 gm.
Milk - 1 1/2 litre
Kesar (soaked in rose water)
Crushed Pista - 1 tbsp
Khoya Sweet - 5 pieces

Instruction:

1. Put pieces of khoya sweet in milk and mix in hand mixure nicely and keep on flame.
2. Put rasgulla when milk become thicken.
3. Mix thread of kesar in rasgulla and mix well.
4. Spread pista upon it and serve cool.
5. Rasmalai is ready for eat.

Kheer Kadamb

Ingredients:

Dry Petha ( 1 Cup Crushed)
Milk - 1 litre
Rose Water

Instruction:

1.Boil milk untill it become thick.
2. Put grated petha into it and cook on simmer for 5 minutes.
3. Keep it for be cool and add rose water and mix well.
4. Serve it cool.

Dahi Chatani

Ingredients:
Curd - 1 Cup
Onion - 1
Garlic
Ginger
Mint
Chat Masala - 1 tsp
Sugar - a little pinch
Green Coriander
Black Pepper Powder
Black Salt to taste

Instruction:
1. Mix curd thoroughly and put small pieces of onion, chopped garlic, ginger,green coriander and
mint in to it.
2. Put pepper powder and black salt and mix well.
3. Add chat masala and a pinch of sugar and serve.

Egg Salad For Sandwich

Ingredients:

Egg (Boiled) - 4-5
Mayonnaise - 1 tbsp
Cheese Spread - 1 tbsp
Pepper Powder - 1/2 tsp
Salt to taste

Ingredients:

1. Crush all the boiled eggs with fork and add mayonnaise and cheese spread.
2. Sprinkle salt and pepper and serve.

Mooli Lachha Salad

Ingredients:

Mooli - 2-3
Ginger
Green Chillies
Lemon juice - 1 tsp
Green Coriander
Jeera powder(Roasted)
Salt to taste

Instruction:

1. Wash mooli and grated finely.
2. Add crushed ginger, green chillies, roasted jeera powder, lemon juice, green coriander and salt
in to it and mix nicely.
3. Serve with paratha.

Mix Dal

Ingredients:

Moong, Chana, Toor, Urad - 10- 10 gm. (equally)
Giner
Garlic
Tomato - 1-2
Jeera - 1 tsp
Mustard Seeds - 1/2 tsp
Whole Red Chillies
Turmeric - 1 tsp
Asafetida
Kasoori Methi
Sambhar Masala - 1 tsp
Salt to taste
Mustard oil

Instruction:

1. Mix entire dal and put turmeric, hing, salt and ginger garlic paste and cook thoroughly.
2. Now heat oil in pan and put jeera, mustard seeds, red chillies for tadaka.
3. Add tomato, kasoori methi and 1 tsp sambhar masala and put cooked dal into it.
4. Serve hot with green coriander.

Bread Peanut

Ingredients:
Bread - 4-5
Butter - 1 tbsp
Peanut (Boiled)
Coconut (Crushed)
Khas-khas
Tejpatta
Onion
Garlic
Ginger
Red chillies
Garam Masala
Coriander Powder
Lemon
Green coriander
Salt to taste

Instruction:

1. Grind garlic, ginger, red chillies, crushed coconut, khaskhas and add garam masala, coriander powder.
2. Now melt butter in hot pan and put onion and tejpatta and stir.
3. Add grind masalas and green chillies and fry nicely.
4. Put boiled peanut and fried samll potatoes pieces into it and mix thoroughly.
5. Now roast bread in a tawa with the help of butter and keep prepared masala upon it.
6. Cut it in between and keep in oven for 1 minute.
7. Squeeze lemon juice and garnish with green coriander and serve.

Chola Bhatura

For Chola -

Ingredients:

Matar 100 gm.
Onion - 3-4
Potata - 1-2
Ginger Garlic paste
Green chillies
Dalchini
Black cardmom
Whole Black pepper
Tamarind
Chola Masala
Garam Masala - 1tsp
Turmeric Powder - 1 tsp
Baking Powder - a little pinch
Salt to taste
Mustard oil

Instruction:
1. Soak chana dal for 2 hour and boil it with the help of baking powder.
2. Heat oil in cooker and add whole red chillies, onion and stir for a while.
3. Grind dalchini, black cardmom, whole black pepper, ginger, garlic and green chillies.
4. Now add grind paste and all masalas in it and saute untill oil become out of it.
5. Add boil potatoes and mash them finely and put soak tamarind and salt in it.
6. Leave it for 3-4 whistle and serve hot with green coriander.

For Bhatura:

Maida - 2 Cup
Curd - 1/2 cup
Salt to taste
Sugar - 1/2 tsp
Baking Powder - a little pinch
Refined Oil

Instruction:

1.Take maida in a bowl and add curd, salt, sugar and a pinch of baking powder and make
a fine dough out of it.
2. Leave it for half hour.
3. Make shape like chapati and deep fry in oil.

Chocolate Cup Cake

Ingredients:

Cake Flour 140
Granulated Sugar 200
Baking powder 1.2
Salt 2.5
Baking Soda 2.5
Sh0rtening 50
Water 80
Whole Eggs 50
Whole Milk 90
Vanilla 2
Unsweetened baking chocolate 55

Instruction:

1. Combine all ingredients into mixing bowl and mix at low speed for 30 seconds.
2. Mix at high speed 3 minutes.
3. Fill cupcake liners 1/2 to 2/3 full of batter.
4. Bake at 350 degrees for 20 to 25 minutes untill you can insert a toothpick in to the cupcake and it comes out clean.
5. Cook 10 minutes in the pan then remove and allow to cool completly.

Decoration on the Cup Cake -

Butter cream
Butter - 50
Powder sugar - 75

Method:

1. Mix the butter and sugar well sothat it forms a creamy texture without lumps.
2. Make a piping bag and scoop the butter cream into it and pipe in swirls on the cup cake.
3. Decorate with Chocolate Vermicelli and Silver balls which are easily available in the market.

Note:

You can also flavour the butter cream with any fruit purees or essence of your choice.
Make 20 cup cakes.

Poha With Urad Dal

Ingredients:

Poha(chivada) - 100 gm.
Urad dal - 1 tbsp
Jeera -1/2 tsp
Mustard seeds - 1/2 tsp
Green chillies - 1-2
Bay leaves
Onion - 1
Potatoes - 1
Red Chillie Powder
Dhania Powder - 1 tsp
Turmeric powder - 1 tsp
Salt to taste
Sugar - 1/2 tsp
Lemon juice
Green coriander
Coconut
Oil

Instruction:

1. Wash and drain poha and keep it aside.
2. Heat oil, add mustard and let it splutter.
3. Add urad dal, jeera, green chillies and bay leaves.
4. Add onion and fry untill it browns.
5. Add potatoes, red chillie powder, dhania powder and turmeric powder.
6. Mix Poha, salt, sugar and lemon juice.
7. Heat on medium flame for five minutes with occasional mixing.
8. Garnish with coriander leaves,grated fresh coconut and bhujia and serve hot.

Sandesh

Ingredients:

Cottage Cheese (chenna) - 1 cup
Green cardamom Powder - 1/8 tsp
Sugar - 10 tsp
Rose essence - 1/4 tsp
Pistachios - A few

Instruction:

1. Blend cottage cheese till smooth. Cook in a non - stick pan for two to three minutes to dry up the moisture.
2. Take the pan off the heat, add green cardamom powder, sugar and rose essence.
3. Stir to mix well and set aside to cool a little.
4. Divide the mixture into twelve equal portions and shape as desired. Place a pistachio in the centre. Chill till ready to serve.

Rasmalai

Ingredients:

Rasgullas - 8
Milk - 2 litres
Pistachios, Blanched and Slivered - 10-12
Sugar - 1 cup
Green Cardamom Powder - 1/2 tsp
Saffron - a few strands

Instruction:

1. Boil the milk in a thick-bottomed pan , lower heat and continue to boil till it is reduced to a thick consistency.
2. Add the sugar, cardamom powder and saffron and keep boiling till the sugar is dissolved.
Remove from heat, cool and refrigerate for an hour.
3. Squeeze the rasgullas to drain off excess syrup and put them into the chilled milk. Refrigerate it for another half an hour.
4. Serve chilled garnished with pistachio slivers.

Carrot Cake

Ingredients:

Carrots, grated - 3-4 medium
Apple - 1 medium
Orange juice - 1/3 cup
Refined flour (Maida) - 1 1/2 cup
Baking Powder - 3/4 tsp
Soda bicarbonate - 3/4 tsp
Cinnamon Powder - 1 tsp
Oil - 4 tbsp for greasing
Sugar - 1 1/3 cups

Instruction:

1. Preheat Oven to 180' c. Grease a cake tin with oil.
2. Grate apple into a bowl.
3. Add carrot and mix well. Add orange juice and mix well.
4. Add sugar and mix well.
5. Sieve refined flour, baking powder, soda bicarbonate and cinnamon powder in to the above mixture and mix gently. Add oil and mix well.
6. Put the Batter into the greased baking tin and bake in the preheated oven at 180'c for approximately thirty minutes.
7. Take it out of the oven and turn on to a wire rack to cool. Cut in to slices and serve.

Coconut Burfi

Ingredients:

Dry coconut for sprinkling - 1 cup
Ghee - a little
Khoya/Mawa (grated) - 1 cup
Milk - 2-3 tbsp
Green cardamom powder - 1/8 tsp
Sugar - 11-12 tsp

Instruction:

1. Cook khoya and milk in a non-stick pan till thick.
2. Put desiccated coconut and continue cooking for another 2-3 minutes.
3. Add green cardamom powder and mix well. Put the pan off the heat.
4. Add sugar and mix finely.
5. Lightly grease a thali and transfer the mixture on to the greased thali and spread evenly.
6. Cut in to squares or diamonds when still warm.
7. Sprinkle some desiccated coconut over the burfi, separate in to individual pieces and serve.

Dry Fruits Oatmeal Halwa

Ingredients:

Oatmeal - 1/4 cup
Oatmeal Flour - 1 tbsp
Mixed Dry Fruit, Chopped - 1/4 cup
Ghee - 1/4 cup
Whole Wheat Flour(Atta) - 1 tbsp
Sugar - 1/2 cup

Ingredients:

1. Heat ghee in pan and add oatmeal flour and whole wheat flour and saute for two to three minutes.
2. Add oatmeal and continue to saute for two minutes.
3. Add sugar and one and a half cup of water and mix thoroughly.
4. Cook till it become thick and gets a halwa consistency.
5. Put dry fruits and mix well and cook for more 2-3 minutes.
6. Drop the rest ghee on top and serve hot.

Gajar ka Halva

Ingredients:

Carrot - 1kg.
Khoya/Milk
Cashew Nuts
Almond
Cardmom
Ghee/Butter
Sugar to taste

Instruction:

1. Crush carrot and get steam.
2. Heat ghee in pan and add cardmom and cashew nuts.
3. Put crushed carrot in to it and stir.
4. Now add khoya or milk in to it.
5. Atlast put sugar and cook for sometime.

Mutton Chops

Ingredients:

1 kg good mutton chops(flatten them)
Pepper powder - 2tsp
Chillie Powder - 2 tsp
Cumin Powder - 2 tsp
Garlic Paste - 1 tsp
Ginger Paste - 1 tsp
Vinegar - 3 tbsp
Onion - 4 sliced in rings
Potatoes - 3 peeled and cut in to halves
Salt to taste
Oil - 3 tbsp

Instruction:

1. Marinate meat in vinegar , salt, pepper powder, chillie powder, ginger and garlic paste, turmeric powder, cumin powder and leave for about 1 hour.
2. Heat some oil in a suitable pan or pressure cooker and add marinated meat.
3. Fry well till meat becomes firm.
4. Add potatoes and just enough water for meat to cook.
5. Simmer till all the gravy dries up.
6. Remove meat and potatoes and keep aside.
7. Add a little more oil in the same vessel and fry onions till brown.
8. Add cooked meat and potatoes and mix well .
9. Simmer for about 5 more minutes .
10. Serve with bread or chapati.

Chicken Roast

Ingredients:

Chicken - 1 whole (Cleaned and Washed)
Pepper - 2 tsp
Vinegar - 1 tbsp
Turmeric Powder - 1/2 tsp
Cinnamon - 3 medium sized
Cloves - 3
Oil or Ghee - 2 tbsp
Salt to taste

Instruction:

1. Marinate the chicken with salt, pepper, turmeric powder and vinegar for about 30 minutes.
2. Heat oil or ghee in a big thickbottomed pan and add the cinnamon, cloves and chicken.
3. Turn the chicken from side to side and fry for about 5 minutes.
4. Add one cup of water.
5. Cover vessel with a tight lid and simmer over low heat turning chicken occasionally till it's cooked and all the water is absorbed.
6. Continue to cook till chicken is roasted to a lovely golden brown. (The chicken could be cut in to four big pieces before roasting if desired instead of roasting it whole)

Mushroom Black Pepper

Ingredients:

Mushroom - 100 gm
Corn flour
Soya sauce - 1 tbsp
Whole Red Chillie
Garlic
Grind black seeds
All Pepper ( Green ,Yellow, Red)
Vagetable Stock - 1 tsp
Sugar - 1 tsp
Salt to taste
Oil

Instruction:

1. Take a bowl, add mushroom, corn flour, soya sauce and salt and mix properly.
2. Heat oil and deep fry.
3. Heat oil in another pan and put red chilly, garlic, grind black seeds and saute for sometime.
4. Add all peppers, soya sauce, vagetable stock, 1 tbsp corn starch, 1 tsp sugar and salt.5. Add fried mushroom in it and cook for 3-4 minute.

Sambhar

Ingredients:

Toor Dal - 2 cup
Vagetable(Gourd, Drumstick, Bhindi, Peppers)
Tomatoes
Ginger Garlic paste
Kasoori Methi
Green chillies - 3
Turmeric - 1/2 tsp
Sambhar masala
Mustard seeds
Methi - 1/4 tsp
Whole Red Chillie - 3-4
Asafetida( Hing) - a small pinch
Curry leaves
Tamarind Paste - 1/4 tsp
Mustard Oil
Salt to taste

Instruction:

1. Cook toor dal and all vagetable in cooker with extra water and add turmeric and salt.
2. Heat oil in another pan and put hing, curry leaves, red chillie, mustard seeds, methi and ginger garlic paste and saute.
3. Add tomato, sambhar powder, kasoori methi and tamarind paste.
4. Now put cooked dal in it and cook for 3-4 minutes.

Veg Manchurian

Ingredients:

Cabbage
Carrot
Paneer
Corn Flour - 1 tbsp
Onion - 1
Ginger Garlic Paste - 1 tsp
Green chillie - 2-3 (chopped)
Soya Sauce - 1 tbsp
Green Sauce - 1/2 tbsp
Ajinomoto( a pinch)
Sugar - 1 tsp
Salt to taste
Green coriander
Refined Oil

Instruction:

1. Crush cabbage and carrot and squeeze them sothat water become out of it.
2. Add crushed paneer, a pinch of salt and corn flour and make nice bowl out of it.
3. Heat oil and put a pinch of salt in to oil sothat it couldn't stick and deep fry light brown.
4. Now take another pan and heat oil and put ginger garlic paste and saute.
5. Add cut spring onion and saute till it become light brown.
6. Add soya sauce, green sauce, salt, sugar, a pinch of ajinomoto and water and wait for a boil.
7. Put 1 tbsp corn flour in 1 cup cold water and add in to it.
8. Now add fry bowl and cook for 3-4 minute.
9. Garnish with green coriander and serve hot.

Extra Advice:

Do not add extra water.
You can add 1 tbsp maida in to it.

Paneer Bhurgi

Ingredients:
Paneer - 1oo gm
Peas - 50 gm
Tomato - 1
Onion - 3-5
Ginger Garlic Paste
Green chillie
Cumin seeds
Garam masala
Red chillie powder
Kasoori methi
Green coriander leaves
Salt to taste

Instruction:
1. Heat oil in pan and put cumin seeds, green chillies and ginger garlic paste and saute for a while.
2. Now add onion and stir for sometime.
3. Put tomato, garam masala and peas in to it and cook with the help of little bit water.
4. Add chopped paneer, red chillie powder,kasoori methi and salt in to it and cook for a while.
5. Garnish with green coriander leaves and serve hot.

Extra Advice:
You can eat bhurgi with chapati or paratha.

Egg Bhurji

Ingredients:

Egg - 4-5
Peas - 50 gm
Tomato - 1-2
Cumin seeds
Onion - 3-4
Garlic
Ginger
Green chillie
Green coriander
Garam Masala
Red chillie powder
Kasoori Methi
Salt to taste

Instruction:
1. Heat oil in pan and put cumin seeds, green chillies and ginger garlic paste and saute for a while.
2. Now add onion and stir for sometime.
3. Put garam masala,tomato and peas in to it and cook with the help of little bit water.
4. When peas cooked finely then put egg's inner liquid and mix thoroughly.
5. Now add red chillie powder, kasoori methi and salt in to it.
6. Garnish with green coriander leaves and serve hot.

Extra Advice:
It can be eaten with chapati or paratha.

Goitha

Ingredients:
Wheat flour - 1oo gm
Milk - 1/2 cup
Sugar - 1/2 cup
Ghee - 1 tbsp
Refined oil

Instruction:
1. Take wheat flour in bowl and add diluted sugar with milk.
2. Add ghee for softness and make a fine dough out of it.
3. Now make in round shape and deep fry in oil.

Extra Advice:
You can take it with pickle.

Aaloo Gobhi

Ingredients:
Gobhi - 1 flower
Aaloo - 1-2
Curd
Onion - 1
Tomato - 1
Garlic
Ginger
Green chillie
Kasoori Methi
Garam masala
Dal chini
Badi Illaichi
Turmeric powder
Coriander powder
Oil
Salt to taste

Instruction:
1. Fry gobhi and potato in oil and keep aside.
2. Grind Dalchini, Badi illaichi, Onion, garlic, ginger and green chillie.
3. Heat oil in another pan and put grind paste in it.
4. Put garam masala, turmeric powder and coriander powder and stir till oil become out of it.
5. Now add curd, kasoori methi, red chillie and salt in to it and cook for a while.
6. Add fry gobhi and aaloo and cook for sometime.
7. Garnish with green coriander and serve hot.

Extra Advice:
You can take it with chapati, paratha or puri.

Chand Vada

Ingredients:
Urad Dal - 100 gm
Garlic
Illaichi (Cardamom)
Pepper seeds
Whole Red chillie
Onion
Potato
Mustard oil
Salt to taste

Instruction:
1. Soak urad dal for 1 hour.
2. Grind badi illaichi, garlic, pepper seed, whole red chillie with urad dal and mix thoroughly.
3. Add finely chopped onion and potato and salt in it.
4. Make in round shape and give whole in between and deep fry in oil.

Extra Advice:
You can serve with green chatani.

Idli

Ingredients:

Rice - 3 cup
Urad Dal - 1 cup
Salt to taste
Baking powder

Instruction:

1. Soak rice and urad dal saperately for 5 hour.
2. Now grind in mixi and keep for 10 hour saperately.
3. When yeast come in batter then add salt and1 tsp sugar.
4. Now put batter in idli stand and add idli stand in cooker.
5. Put 1 glass water in cooker and cook them without whistle.

Extra Advice:

You can take it with Sambhar or coconut chatani.

Coconut Chatani

Ingredients:
Water Coconut
Chana Dal
Green Chillies
Ginger
Garlic
Tamarind Pulp/Curd - 2 tsp
Salt to taste

For Tadaka:
Mustard seeds
Karipatta
Red chillie
Ghee

Instruction:
1.First roast chana dal on tawa and grind with coconut, ginger, garlic and green chillies.
2.Add soak tamarind or curd and salt in it and mix well.
3.Now heat pan and put ghee in it.
4.Put mustard seeds, karipatta and red chillie and add all grind paste of coconut in it.

Extra Advice:
Do not add extra water otherwise it will be diluted.

Veg Burger

Ingredients:

Paav(Bun)
Mayonaise
Sauce
Cabbage
Tomato
Potato
Cornflower
Butter
Cheese
Salt to taste

Instruction:

1. Boil potato and mash them finely.
2. Add 1 tbsp corn flour and salt and mix properly.
3. Now make like tikki and cook on tawa and keep aside.
4. Heat butter in pan and put cabbage and slices of tomato and cook lightly.
5. Take paav and cut it horizently.
6. Apply a lair of butter afterthat a lair of mayonaise and then keep aalu tikki and slices of cabbage and tomato.
7. Now put sauce and crushed cheese on it and cover with up lair of paav and apply butter on it.

Extra Advice:

You can also take mustard sauce with it.

Chocolate Cake

Ingredients:

* 200 gms of chopped dark chocolate
* 200gms of softened butter
* 1 1/2 cup self-raising flour
* 3 eggs
* 1/2 cup milk
* 1 cup of dark brown sugar
* 1 teaspoon of vanilla extract
* 2 tablespoons of cocoa powder

Method for Preparing Rich Chocolate Cake:

For Making Chocolate Icing
Add chocolate and cream in a heatproof bowl.Next keep it over a pan of simmering water until it gets melted and set aside for 30 minutes for cooling or until thick enough to spread.

1. Grease and line an 18cm-diameter spring-form cake pan, then grease baking paper base, dust with flour and shake pan to remove excess.
2. Place chocolate in a heatproof bowl. Next keep it over a pan of simmering water until it gets melted and set aside for 10 minutes for cooling.
3. Take a bowl and add cream butter, sugar and vanilla until light and fluffy.
4. Add the eggs to the solution and beat it.
5. Now add the melted chocolate and beat the mixture until well combined.
6. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the center comes out clean.
7. Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.

Masala Dosa

Ingredients:

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil

Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:

Dosa shell

1. Separately soak rice and urad dal at least 6 hour or overnight in water.
2.Grind to paste.
3.Mix together, add salt with water to make batter.
4.Leave in room temperature overnight.
5.Mix onion and chilies to the thin batter.
6.Heat pan or griddle with little ghee or oil.
7.Spread the mix on pan in circular motion to make thin Dosa.
8.Cook on both the sides, if desired.


Masala Filling (Spicy Filling):

1.Heat oil. Add mustard seed, peas, onions and spice.
2.Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
3.Add potatoes and mix and cook some more Serve
4.Add filling inside Dosa and roll. Serve hot with Chutney.

Palak puri

Ingredients:

Palak - 1 kg
Wheat Flour
Ghee
Salt
Refined Oil

Instruction:

1.First of all boil palak in water and then separate water out of it.
2.Grind all palak thoroughly.
3.Now take wheat flour in bowl and add ghee and salt and mix well.
4.Put grind palak in it and mix nicely and make a soft dough out of it
Your Palak Puri is ready.
Extra Advice:

Do not put extra water otherwise it will be more diluted.

Oat Soup

Instruction:

Make any soup as usual.Then add 1 tbsp
white oats for each cup of soup. Boil
for another 5 minute.Your fovourite soup
is now enriched with all the goodness of
oats.

Extra Advice:

It can be taken in breakfast.

Porridge

Ingredients:

White Oats - 1 cup
Milk
Sugar
Fruits/Nuts
Warm water - 2 cups

Instruction:

1.Boil 2 cup water and add 1 cup white oats in it.
2.Cook for 5-7 minute and stirring occasionally.
3.Add sugar and milk.
4.Add fruits or nuts for flavour and serve hot.

Oat Upma

Ingredients:

White oats
Green Chillies
Ginger
Onion
Garlic
Vagetable
Oil/Ghee

Instruction:

1.Dry roast 1 cup of white oats for about 3 minute.
2.Finely chop 3 green chillies, some ginger,a small
onion and a garlic clove.
3.Heat one tsp of oil or ghee and the finely chopped
vagetables, saute them for few minutes.
4.Add 2 cups of water and 1 tsp of salt.
5.Bring the water to boil and then blend the oats.
6.Keep stirring till all water is absorbed.
7.Serve hot with coconut chutney or pickle.

Oat And Nut Muffins:

Ingredients:

Oat Meals
Butter - 2 tbsp
Sugar(Grinded - 1 cup)
Egg - 3
Baking Powder - 1 tsp
Almond and Cashew Nuts(Crushed)

Insrtruction:

1.Take butter in a bowl.
2.Add grind sugar in it and mix well.
3.Now put 3 eggs in it and add 1 tsp baking powder and stir nicely.
4.Put crushed almond and cashew nuts upon it.
5.Take tray and put all mixture in to it.
6.Put oats upon it and keep in microwave for 20 mins on 180'c.
Muffins is ready.

Banana And Strawberry Pancake:

Ingredients:

Flour - 200 gm.
Banana - 1
Sugar(Grinded - 1 cup)
Melted Butter- 2 tbsp
Eggs - 2
Baking Powder - A pinch
Milk - 1 Cup
Strawberry - 4-5
Salt - a pinch
Refined Oil

Instruction:

1. Take flour in bowl and add sugar in to it.
2. Add melted butter, egg and a pinch of baking powder and stir properly.
3. Put a cup of milk and mix well.
4. Add 4-5 strabbery and a pich of salt for longness and mix well.
5. Leave this mixture for a couple of minute.
6. Now take a pan and put 1 tbsp oil and put all mixture in to it in round shape.
7. Put slices of banana upon it and add little bit butter and cook for a while.
8. Cook it from both side properly.

Extra Advice:

Do not use water for mixing.

Tomato soup

Ingredients:

Tomato - 4 - 5
Corn Flour - 1 tbsp
jeera - 1/3 tsp
Ginger - 1 tsp
Green chillies
Green Coriander
Black Pepper
Sugar
Ghee
Salt to taste

Instruction:

1. Boil tomatoes with some water and grind it in to mixie.
2. Keep extra water aside and filted tomatoes with help of chalani.
3. Put ghee in kadhai and add crushed ginger, green chillies and cumin seeds,Black pepper in it and put filted tomatoes and extra water in it.
4. Add 1tbsp corn flour for thickness of soup.
5. Add salt and little sugar in it.
6. Garnish with green coriander and serve hot.

Extra Advice:

Do not add much water in soup.

Baigan Ka Salan:

Ingredients:

Bringel(Baigan) - 8 small
Coconut - 6 tsp
Peanut
Onion
Ginger Garlic paste - 2 tsp
Coriander seeds - 1 tsp
Cumin Seeds - 1tsp
Mustard seeds - 1 tsp
Mangrail - 1 tsp
Red Chillie
Sesame(Till) - 1 tsp
Tamarind
Turmeric powder
Garam Masala
Salt to taste
Mustard oil - 1/2 cup
Instruction:

1. Roast peanut and coconut in pan and grind it.
2. On other side heat oil and fry the pices of onion and grind it also and keep aside.
3. Now heat oil in pan and put mustard seeds,red chillie, mangrail and roasted and grinded sesame, cumin seeds and coriander seeds in to it.
4. Add grind onion and saute it nicely.
5. Now put ginger, garlic and green chillis paste in to it and saute for a while.
6. Add turmeric powder, garam masala, and salt into it and saute.
7. Wash and soak tamarind in 1cup warm water. After 10 minutes, mash well and squeeze and discard pulp.keep juice aside.
8. Slit baigan about three - fourth of the length without separating them at the stem end.
9. Fry the Baigan slightly and keep aside.
10.Put tamarind juice in step-5 and add coconut,peanut paste in to it.
11.After cooking add fried baigan and 1 tsp cream in to it.
12.Garnish with green coriander and serve hot.

Baigan Kalauji

Ingredients:

Baigan - 1/2 kg.
Onion
Garlic
Green chillie
Coriander Powder
Methi Powder
Cumin Powder
Turmeric Powder
Mustard oil
Salt to taste

Instruction:

1. Roast cumin, methi and coriander powder on tawa.
2. Grind onion, garlic and green chillies in to mixie.
3. Now add turmeric powder and salt in grind paste and add all roasted powder like cumin, coriander and methi powder in to it.
4. Cut baigan in medium and fill mix stuffing in to baigan.
5. Heat oil in pan and put stuffed baigan in to pan and cook for 10 minutes.

Extra advice:
Do not add water for cooking.
You can put potatoes in to it if you want.

Parval Kalauji

Ingredients:

Parval - 1/2 kg.
Onion - 1
Garlic - 1 clove
Green Chillie
Turmeric
Coriander Powder
Cumin powder
Mango powder
Methi Powder
Mustard oil
Salt to taste

Instruction:

1. Roast coriander powder, cumin powder, methi powder on tawa and keep aside.
2. Grind onion, garlic and green chillies in mixie.
3. Add turmeric powder, roast powder like cumin, coriander, methi powder and mango powder in grind paste and mix well.
4. Add salt in to it.
5. Cut parval in medium and fill prepare stuffing in to it.
6. Heat oil in pan and put stuffed parval in to it and simmer on light flame for a while.

Extra Advice:

Do not use water for cooking

Mini Magic

Ingredients:

Maida - 1 cup
Baking Powder - 1/2 tsp
Salt to taste
Oil - 5 tbsp

For Stuffing:

Moong(Clean Dal) - 1 cup
Red chillie powder - 1 tsp
Coriander Powder - 1 tsp
Saunf (courshly crushed) - 1/4 tsp
Mango Powder - 1/4 tsp
Hing - (1 Pinch)
Ghee or Refined oil
Salt to taste

Instruction:

1.First of all soak moong dal for 1 hour and grind it courshly.
2.Heat oi ghee in pan and put hing and grind moong dal in to it.
3.Add red chillie powder, mango powder,saunf,coriander powder, 1 tsp sugar and salt in to it and mix it thoroughly.
4.Take maida and add 1/2 tsp baking powder, 1/2 tsp salt and 1 tbsp ghee and make fine dough out of it.
5.Fill the stuffing in to ball of dough and give the shape of samosa and wrap in clean cloth and keep aside for a while.
6.Now heat oil in pan and deep fry.

Fara (Bharavan)

Ingredients:

Wheat Flour/Rice Flour - 100 gm.
Urad Dal - 50 gm.
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Hing (1 pinch)
Ginger (Chopped)
Mango powder - 1 tsp
Garam Masala
Green chillies
Green Coriander
Refined Oil
Salt to taste

Instruction:

1. Soak Urad dal for 1 hour and grind it coursly in to mixture and keep aside.
2. Heat oil in Pan and put cumin seeds, green chillies, chopped ginger,chopped green
coriander and add urad dal in to it and stir thoroughly.
3. Add mango powder, coriander powder, garam masala and salt in to it and stir well.
4. Take rice flour or wheat flour and make soft dough out of it.
5. Fill the urad stuff in ball of dough and seal it well with help of water and keep in a clean cloth for sometime.
6. Now heat water in bhagauna or pan and add 1 tsp refined oil in to it.And put the ball of stuffing.
7. Now heat oil in other pan and put mustard seeds for tadaka.
8. Put all boil roll of urad stuff and fry it nicely and swith off the gas.

Extra Advice:

Serve hot with green coriander chatani or sabji.

Chana Dal Pudi

Ingredients:

Wheat Flour - 100 gm.
Chana Dal
Hing (Asafoetida)
Cumin seeds
Ginger
Garlic
Red chillies
Mustard seeds
Turmeric powder
Mango Powder
Garam Masala
Coriander Powder
Green Coriander
Salt to taste
Mustard oil

Instruction:

1. Soak chana dal for two hour and grind it in mixture and keep aside.
2. After that heat oil in pan and put hing, cumin seeds, mustard seeds, red chillies, ginger garlic paste and fry well till it become brown.
3. Add turmeric powder, garam masala, coriander powder, mango powder and grind dal in to it.
4. Saute the whole ingredients thoroughly and add salt and green coriander in to it and cooked it for a while.
5. After cooking, grind chana dal in to mixie.
6. Now prepare the dough of wheat flour and add 1 tsp ghee in aata for softness of dough.
7. Fill prepared stuffing in to ball of dough and roll it.
8. Take tawa and make like shape oh chapati.

Extra Advice:

Add water to cook dal if needed.

Namkeen Poha

Ingredients:

Poha(Chivada)
Peanut
Whole Red Chillie
Dry Coconut
Pepper Powder
Chat Masala
Refined oil
Salt to taste

Instruction:

1. Heat oil in pan and fry chivada in to it and keep seperate.
2. Put small cuts of dry coconut and stir well.
3. Add peanut in to rest of oil and stir it nicely.
4. Put whole red chillies in to 1 tsp oil and add chivada, fry coconut and peanut and mix well.
5. Now add pepper powder, chat masala and salt in to it and switch off the gas.

Matar Poha

Ingredients:

Poha(Chivada) - 100 gm.
Matar - 30 gm.
Potato - 1-2
Green Chillies
Green Coriander
Turmeric Powder - 1 tsp
Garam Masala - 1tsp
Pepper powder - 1 tsp
Chat Masala
Mustard seeds
Lemon
Refined oil/Ghee
Salt to taste

Instructoin:

1. Soak chivada for 10 minutes and separate water out of it.
2. Heat oil in kadhai and put green chillies, mustard seeds, potato, matar and saute for a while.
3. Add turmeric powder, garam masala, pepper powder, chat masala and some water and cook for a while.
4. Put green coriender, salt and add soak chivada in to it.
5. Put lemon juice and garnish with green coriander and serve hot.

Extra Advice:

You can add melt butter after cooking.

Kaju Makhani

Ingredients:

1. Cashew Nuts - 100 gm.
2. Cumin seeds - 1 tsp
3. Onion - 1
4. Garlic -1
5. Green chillies(to taste)
6. Ginger
7. Tomato - 1-2
8. Saunf - 1 tsp
9.Garam masala
10. Sabji masala
11. Termeric Powder
12. Cream - 1tbsp
13. Butter
14. Curd - 1 tbsp
15. Green Coriender
16. Kasoori Methi
17. Salt to Taste

Ingredients:

1. Heat ghee in pan and put cumin seeds and onion in to it and stir till it become brown.
2. Now put the paste of ginger garlic and green chillie and stir thoroughly.
3. Gring tomatoes and saunf and put in to pan.
4. Grind soak cashew nuts in to mixie and put in to pan.
5. Add garam masala, sabji masala, turmeric powder and stir finely till the ghee became out of it.
6. Put cream and fry and add curd and butter in to pan and stir continuously.
7. After some time put green coriender, kasoori methi and salt in to it and fry well.
8. Now add fry cashew and mix well.
9. Garnish with green coriender and serve hot with paratha.

Extra Advice:

You can put little bit boil matar if you like.

Dal Palak

Ingredients:

Toor Dal - 100 gm.
Termuric - 1tsp
Refined oil - 1tbsp
Ghee - 1/2 tbsp
Cumin Seeds - 1 tsp
Mustard Seeds
Green Chillies
Onion - 1-2
Tomato - 1-2
Coriander Powder - 1tsp
Garlic Paste
Palak (According to Dal)
Garam Masala
Kasoori Methi
Green Coriander
Sugar (1 pinch)
Salt to Taste

Instruction:
1. Put Toor dal in cooker and add turmeric powder and add some water and wait for two whistle.
2. Heat pan and add refined oil and ghee in to it. And put cumin seeds, mustard seeds, green chillies, and small cuts of onion and stir it till become brown.
3. Add one or two chopped tomatoes and mix well.
4. Now put garlic paste, coriander powder, garam masala, and stir it nicely.
5. Add 1 cup crushed palak and green coriender and fry it well.
6. Put kasoori methi , a pinch of sugar and salt and cook it for a while. And serve it hot.
Extra Advice:

you can take it with chapati.

Matar Ka Paratha

Ingredients:

Dough:
Whole wheat Flour - 2 cup
Salt to taste
Butter or Ghee
Warm Water (as required)

Stuffing:

Peas (Matar)
Green Coriender (Finely Chopped)
Green Chillie (Chopped)
Ginger
Asafetida - 1/4 tsp
Garam Masala
Red Chillie
Sabji Masala
Jaggery - 2 tsp
Butter or Oil for frying

Instruction:

1. Make dough out of flour, salt and ghee. And cover it with wet cloth and keep aside. As shown in picture-----

2. For stuffing heat oil in kadhai and put ginger, green chillies and green peas(matar) in to it. And cook it.
3. Add grind green coriender, sabji masala, garam masala and jaggery in to it and mash nicely in to kadhai till it become cooked.





4. Now take the ball of dough and stuff the prepared filling in to dough.
you can take help of oil if needed. Seal the edges sothat mixture doesn't come out.
5.Roll it slightly and cook on pre heated tawa.
6. Turn it and pour 1 tbsp oil or butter in to it.
Spread it on the paratha and shallow fry over low heat. Repeat it again and cook till it become brown.

Extra Advice:

It can be serve with curd, pickle or chatani.

Methi, Gajar Ka Paratha

Instruction:

Wheat Flour - 100 gm
Methi
Gajar (Carrot)
Green Coriender
Green chillie
Aajvain
Refined Oil
Salt to taste

Instruction:

1. Cut methi and gajar and chopped it thoroughly and mix in to wheat flour.
2. Add chopped green chillie and green coriender in to it.
3. Now add aajvain, salt and oil and make a fine dough.
4. Heat tawa and give the shape of paratha with the help of dough' ball.
5. Repeat the same and serve it hot.

Extra Advice:

You can add water to make dough if required.
Take paratha with Green coriender chatani.

Moong Dal Ka Halva

Ingredients:

Moong Dal (Uncovered) -100 gm.
Illaichi
Ghee
Cashew nut
Milk/Khoya
Sugar

Instruction:

1. Soak moong dal for 1 hour and grind in to mixi.
2. Heat ghee in pan and add illaichi and cashew nuts and moong dal in to it. Saute it till boecome brown.
3. Add Milk or khoya and saute it thoroughly.
4. Now add sugar in to it and mix it nicely.
5. Garnish with cashew and serve hot.

Extra Advice:

Do not put sugar before in halva.

Ghobhi Ka Paratha

Ingredients:

Wheat flour
Ghobhi (Cauliflower )
Cumin seeds
Mangrail
Aajvain
Ginger
Green chillie
Green Coriender
Ghee
Refined oil
Salt to taste

Instruction:

1. Crush the Gobhi in fine way, and add crushed ginger, green chillies, green coriander, cumin seeds, mangrail, aajvain, and salt in wheat flour and mix it thoroughly.
2. Add 1 tbsp ghee for softness and mash it nicely and make a soft dough.
3. Now make small ball out of that dough. And give shape like chapati.
4. Heat Tawa and put refined oil and cook it like paratha. Repeat the same for remaining dough.

Extra Advice:

Add water if required otherwise not.
People like to have Gobhi Paratha with Tomato Chatnee, Pickle or Green Chatani.

Mooli Ka Paratha

Ingredients:

Wheat flour
Mooli (Radish) - 1/2 kg
Cumin seeds
Mangrail
Aajvain
Ginger
Green chillie
Green Coriender
Salt (to taste)

Instructions:

1. Mix crushed radish, Ginger, Green chillie, Green coriander, cumin seeds, mangrail, aajvain and salt in wheat flour. Add 1 tbsp of refined oil (for softness) and make dough out of it.
2. Spread the dough in shape of chapati.
3. Cook it on Tawa with refined oil and repeat the same for rest all dough.

Extra Advice:

People like to have mooli paratha with Curd, Pickle, tea or tomato chatni.

Makuni, Sattu Bharavan

Ingredients:

Sattu (Chane ka aata)
Cumin seeds
Mangrail
Aajvain
Lemon
Onion
Garlic
Ginger
Green chillie
Green Coriender
Pickle Masala
Salt to taste
Refined oil

Instruction:

1. First of all, Add cumin seeds, mangrail, aajvain, lemon juice, baric onion, garlic, ginger, green chillie, green coriender, Pickle masala, salt and a teaspoon oil in sattu and mix it nicely.
2. Now prepare the dough of wheat flour.
3. Add a drop of ghee in wheat flour for moyan so that it become soft.
4. Now fill masala of sattu prepared in Step-1 and stuff into dough and make a round ball.
5. Heat oil in pan and fry it nicely. Repeat the same for remaining dough.

Extra Advice:

You can take it with Potato or Brinjal (Baigan) Bharta .

Kadhai Paneer

Ingredients:

Paneer - 100 gm
Capsicum - 1
Tomato - 2
Butter - 1 tbsp
Cream - 1tbsp
Tomato puree as required
Green Chillie to taste
Onion - 1
Ginger Garlic Paste
Red chillie
Cumin powder - 1 tsp
Termuric powder - 1tsp
sabji powder - 1tsp
Garam Masala - 1/2 tsp
Badi Illaichi - 2 (crushed)
Refined oil
Sugar (1 pinch)
Salt to taste

Instruction:

1. First of all, Heat refined oil in a kadhai and add tomato and onion and stir it for a while.
2. Now grind this fry onion, tomato in mixi.
3. In third step, Heat butter in kadhai and add capsicum and ginger garlic paste and stir till it become cooked.
4. Add tomato onion paste, sabji masala, termuric powder, cumin powder, crushed green chillie and stir it nicely.
5. Now add tomato puree, garam masala, red chillie powder, crushed badi illaichi, little bit suger and salt to taste.
6. Add paneer cubes and warm water if requried and cook it for 10 mins.
7. Finelly add cream and garnish with crushed peneer.

Extra Advice:

1. If Paneer is hard then put it in warm water with salt. And do not put paneer in masala at first, otherwise it can be mashed up in it.
2. You can fry paneer if you want.

Bread Pizza

Ingredients:

Bread - 4 slice
Capsicum
Tomato
Cabbage
Potato(Boiled)
Cheese
Butter
Pepper powder

Instruction:

1. First of all In a bowl cut all vagetable in form of slices and add pepper powder.
2. Secondly prepare your boiled potatoes to fry in pan with butter and mash it nicely.
3. Take a slice of bread and spread butter, a lair of potato masala, a lair of vagetable and crushed cheese on it.
4. Now keep this slice bread in microwave and set time as required.

Extra Advice:

Do not leave bread slices in microwave more than enough.

Uttapam

Ingredients:

Suji - 200 gm
Curd - 1/2 cup
Cumin Seeds - 1tsp
Tomatoes
Onion
Pepper Powder
Chat masala
Red chillie powder
Mustard Oil
Green Coriander
Green Chillies
Salt (to taste)

Instructions:

1. Add Suji in curd and soak it for 30 mins.
2. Add some water and make the mix little diluted.
3. Chop onion and tomato in fine pieces.
4. Add the chopped onion and tomato into mixture and mix it properly after adding salt. Add Red chillie powder, chat masala, Green Chillies, Green Coriander and Pepper powder into it.
5. Put Tawa into flame and drop 1 tbsp mustard oil and spread it. Spread the prepared mixture on Tawa. Let it be there for 2 mins and reverse it.
6. Remove this and make several Uttapum out of the mixture.

Extra Advice:

Server it with Tomato Chatni or Sambar.

Palak Paneer

Ingredients:

Palak - 1 kg.
Paneer - 1oo gm.
Cumin Seeds - 1tsp
Ginger
Garlic
Tomatoes(If like)
Green Chillies
Black Pepper
Garam Masala
Coriander Powder
Cream or Butter
Salt (to taste)


Instructions:

1. Clean palak, cut it properly and boil it.
2. Add green coriander and palak into mixie and grind it.
3. Heat oil in a pan. Add some cumin seeds and ginger garlic paste and saute for sometime.
4. Add chopped tomatoes and cook it properly till tomatoes are well mashed.
5. Add Garam masala, Coriander Powder and fry it nicely.
6. Put grinded Palak (from step-2) and add some water and salt. Let it get cooked properly.
7. In the meantime, cut paneer into pieces and fry it separately. You may skip frying as you wish.
8. Once the palak is well cooked, add paneer and cook for sometime.
9. Once your palak paneer is well cooked, add butter in it.

Garnish it with cream.

Palak Chhola

Ingredients:

Palak
Baking Powder
Kabuli Channa 250 gm
Chilly Powder 1 tsp
Chhole Masala 1 tsp
Coriander for dressing 4 springs
Coriander Powder 1 tbsp
Garlic 6 clove
Ginger-Garlic Paste 1 tsp
Green Chilly fine copped
Jeera Powder 1 tsp
Kasuri Methi 1tsp

Instructions:

1. Soak Channa for 5-6 hrs. After this, boil it in cooker properly. Add some baking powder and salt in cooker along with channa.
2. Heat mustard oil in a pan and fry whole garam masala. Add chopped green chilly and let them fry for 3-4 mins.
3. Now add fine chopped onions and let them fry until they get brown. Add fine chopped tomatoes or tomato purie into it and let it cook till tomatoes get mashed-up.
4. Add Kasuri methi powder to bring nice flavor. Add chopped palak and let it cook until it shrinks. Add some water if needed.
5. While this is getting well cooked, now add half of the boiled channa cooked in step-1 and make a paste out of it.
6. Put mashed channa into pan. Add some water and cook for sometime. Then, add rest of whole channa in pan.
7. Add salt and chilly powder and cook for sometime.

Garnish with green coriander and server it with hot chapatis or plane rice.

Paneer Bhurji

Ingredients:

Paneer 150 gm
Ginger
Garlic
Tomato
Onion
Garam Masala
Turmeric Powder
Coriander Powder
Red chilly powder
Almond
Cashew
Black Pepper Powder
Bada Ilaichi
Saunf
Salt

Instructions:

1. First of all, put Paneer in hot water for some time. Make sure to add salt in water.
2. Heat oil in pan and add onion, tomatoes. Saute it for sometime and add scrubbed ginger garlic. Saute it properly.
3. Add Garam masala, turmeric powder, coriander powder and cook it for sometime.
4. Grind Cashew, Almond, Saunf and Bada Ilaichi. Add them into pan. Add Red chilly powder and Black pepper powder into gravy.
5. Add paneer and mix it properly with mixture so that paneer gets crushed into small pieces.

Server it hot.

Chana ka Nimona

Ingredients:

Channa
Turmeric
Asafoetida
Sabji Masala
Tomato
Mustard Oil
Salt

Instructions:

1. Soak channa into bowl for 2 hrs.
2. After this, grind channa in mixie. Make sure to grind it bit coarse.
3. Take mustard oil in a pan, fry above paste with turmeric powder, asafoetida and sabji masala.
4. Add tomato after a while and fry it properly. Add salt to taste.
5. Add water into it and cook for sometime. Server hot.

Suji Ka Cake

Ingredients: 

Suji 2 cups
Milk 2 cups
Sugar 1 cup
Ghee 1/2 cup
Curd 1/2 cup
Baking Powder 1/2 tsp
Crushed Coconut 1/2 cup

Instructions:

1. Add milk, curd and sugar in Suji. Soak it for 5-6 hrs.
2. After this, add ghee, baking powder and crushed coconut into it. You may add 5-6 drops of green color if you want.
3. Bake it for 180 degree centigrade.

Serve it hot.

Chocolate Cake

Ingredients:

Maida 2/3 cup
Baking Powder 1(1/2) tsp
Coco-Powder 1 tbsp
Chocolate Powder 1 tbsp
Soda 1/2 tsp
Water 100 ml
Vanilla Essence 5-6 Drops
Milkmaid 3/4
Butter 75 gm

Instructions:

1. Mix Coco-powder, chocolate powder, baking powder and Maida together.
2. Mix vanilla essence in water, add milkmaid into it.
3. Add liquid and dry items and mix them together. While mixing, take 1 tbsp Maida and liquid mixture one by one till it finish.
4. Put it into microwave tray and bake it for 150 degree centigrade for 35 min.

Mini Bhakarvadi

Ingredients:

Wheat flour
Refined oil
Besan
Salt(to taste)
Red Chilli
Cumin
Mangrail
Sesame seeds
Dry Mango Powder
Sugar (to taste) 

Instructions:

1. First of all Prepare the masala of Bhakarvadi.
2. Heat refined peanut oil in Kadai and add red chilli, cumin seeds,sesame seeds and dry 
mango powder and saute till it gets brown.
3. Add Grinded sugar and salt in to the above masala.
4. Make dough from besan and wheat flour. Add some ghee and mangrail along with for moyan.
5. First spread the dough in rounded shape and spread masala on it. Roll it properly and 
make sure masala doesn't come out. Use ghee to stick the roll finally. 
6. Cut the roll into small pieces as shown in picture.
7. Fry this in Refined oil.

Extra Advice:

1. Make sure your dough should not get open, otherwise it would break into Kadhai. 
2. People use Peanut oil to fry. 

Imlee ki Chatni (Tamarind Chatni)

Ingridients:

Tamarind - 100 gm
Sugar (to taste) 
Saunf 
Mustard Seeds
Red Chillies (Whole)
Cumin Seeds
Vegetable oil

Instructions:

1. Soak tamarind in water for 1/2 hr.
2. Remove pulp and extra fibres and squeeze it to get juice out of it.
3. Heat oil in a pan and add red chillies, cumin seeds, mustard seeds and saunf and saute for a while.
4. Add tamarind extracts prepared in step-2 and add some extra water into pan.
5. Add sugar finally in pan and cook for a while.

Extra Advice:

You may add cashew nuts for better taste. 

Aam ka Pana

Ingridients:

Mango Carrie
Mango Powder
Jeera Powder
Black Pepper
Kala Namak
Green Pudina
Lemon (juice) 1 tsp

Instructions:

1. Boil mango carries properly and let it get cold. Add some cold water and mess the mango pulp properly. Remove the kernel and fibre and also remove mango cover.
2. Grind green pudina into mixer.
3. Add pudina into mango pulp and add Jeera Powder, Black Pepper, Kala Namak into it.
4. Squeeze lemon into it. 
5. You may add ice cubes into it. 

Extra Advice:

Do not too much water otherwise it will become more diluted.
Use bit bigger mango carries, basically very small carries can not be used to make Pana.

Stuffed Capsicum

Ingredients:

1. Capsicum - 5
2. Potatoes - 2 ( boiled )
3. Green peas ( boiled ) - 2 tbsp
4. Onion (finely chopped) - 1
5. Termuric powder - 1/4
6. Red chillie powder to taste
7. Garam masala - 1/4 tsp
8. Dry mango powder -1/4 tsp
9. Salt to taste
10. Oil/ Ghee for frying

Instruction:

1. Wash the capsicum and boil them whole till they are tender (not too much) , drain water and keep aside to cool.
2. Mash the boiled patotoes.
3. Now in a pan heat 2tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
4. Now add all spices, mashed potatoes and peas and fry for few moments.
5. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
6. Now take oil in kadhai and fry the stuffed capsicums on all sides.
7. Garnish the Bharavan Capsicum with grated paneer, chopped coriender leaves and serve hot.

Extra Advice:

Capsicum should not be much boil.

Suji ka Halva

Ingredients:

Suji - 100gm
Ghee - 2tbsp
Sugar - 50gm.
Ilaichi - 2
Milk - 2 cup
Cashew

Instruction:

1. First of all, heat the ghee in Kadhai and roast suji nicely.
2. When ur suji take brown colour then add milk ,casew and ilaichi.
3. Atlast you have to add sugar sothat it could mix it nicely.

Your Suji is ready.

Extra Advice:

Do not put sugar first otherwise it will not mix finely.

Kadhai Bhindi

Ingredients:

Bhindi  - 1/2 kg
Tomatoes - 2-3
Onion - 1
Ginger garlic Paste
Green chillies 
Whole red chillies 
Methi
Badi Ilaichi
Kasoori Methi
Garam Masala
Coriender Powder
Lemon juice 1 tsp
Salt to taste

Instruction:

1. Heat 3 tbsp oil in kadhai ,add methi dana and whole red chillies.Let the methi dana turn golden.
2. Add Onion and Ginger Garlic paste and saute over medium heat for couple of minutes.
3. Add Garam masala , Red chilly powder and coriender powder.
4. Add lemon juice and fine chopped tomatoes and saute for 5-7 minuts.
5. Add Ladyfinger and salt to taste.
6. Add crushed seeds of 1 Badi ilaichi,kasoori methi, green chillie and fresh green coriender.
7. Stir fry for 10 minutes.

Serve hot with Paratha or Roti.

Extra Advice:

1. Do not fry ladyfinger somuch, it may be take form of paste.
2. You may put potatoes to taste.

Matar ka Nimona

Ingridients:

Peas - 250 gm
Green Coriander
Ginger
Garlic
Green Chillies
Asafoetida
Potato - 2 medium
Tomato - 1
Sabji masala
Turmeric
Mustard oil
Salt (to taste)


Instructions:

1. Prepare peas by grinding in mixie with some water. Do not grind too much, let it be bit coarse.
2. Grind green coriander, green chilly, ginger, garlic and tomato seperately.
3. Heat oil in a pan and put asafoetida and put the paste prepared in step-2. Add turmeric and sabji masala and saute for a while. Do it till oil comes out of mix.
4. Add peas paste prepared in step-1. Saute for sometime till oil comes out of mix.
5. Finally, when well cooked, add some warm water.
6. Add some salt (to taste) when it is well cooked.
Serve it with Rice or roti.

Extra Advice:

Do not grind peas too fine. Basically we should use old stone grinder (manual) to grind, but as we are using mixie here, grind it bit less.

Kadhai Matar

Ingridients:

Peas 2 Cups
Oil 3 tblsp
Methi dana 1/4 tblsp
Dry Red Chilly (whole) 1-2
Ginger-Garlic Paste 1 tblsp
Garam Masala 3/4 tsp
Red Chilly Powder 1/2 tsp
Dhania Powder 1 tsp
Lemon Juice 1 tsp
Tomatoes 3
Badi Ilaichi 1
Kasoori Methi 1 tbsp
Green Chilly
Fresh Coriander (Chopped) 2 tbsp
Salt 3/4 tsp or to taste

Instructions:

1. Heat 3 tbsp oil in a Kadhai, add methi dana and whole red chillies. Let the methi dana turn golden.
2. Add Ginger-Garlic paste and saute over medium heat for couple of minutes.
3. Add Garam masala, Red chilly powder and Dhania powder.
4. Add lemon juice and fine chopped tomatoes and saute for 5-7 mins until tomatoes get well blended.
5. Add peas and salt to salte.
6. Add crushed seeds of 1 badi ilaichi, kasori methi, green chillies and fresh green coriander.
7. Stir fry for one minutes.

Serve hot with paratha or roti.

Extra Advice:

1. Do not put peas before cooking masala and tomatoes as peas get cooked before them.
2. You may put some potatoes to taste better.

Saloni

Ingredients:

Potatoes
Peas
Pepper Powder
Cumin Powder
Salt to taste
Green Coriander
Mustard oil

Instruction:

1. Cut the potatoes in small pieces.
2. Heat the oil in pan and put potatoes and peas into it.
3. When potatoes are well cooked, then add Salt, Pepper powder and Cumin powder.
4. Serve it with green coriander.

Extra Advice:

You should cook saloni bit dry - do not add water. If some moisture is required to cook potato, add a little water only.

Aloo Paratha

Ingredients:

Wheat flour -300 gm.
Patotoes - 500 gm.
Coriender Powder -1 tsp
Red chillie - 1-2
Cumin seeds
Termuric
Sabji Masala
Green Coriender
Ginger And Garlic Paste
Mustard oil
Refined oil
Salt to taste
Instruction:
1. First of all ,boil all patotoes in a cooker.And remove cover of patotoes.
2. Afterthat,heat oil in pan and give tadka of cumin seeds,red chillie and ginger garlic paste.
3. Put Ginger, garlic, salt, coriender powder and all Masala in this paste and fry.
4. When ur masala became fry,put all patotoes in this masala and cooked it nicely.
5. Put Green coriender in this aloo masala, now Filling is ready.
6. Take the doe of ata and fill masala in this doe and cooked on tava with oil.

Tahari

Ingredients:

1. Rice - 2 cup
2. Matar - 100 grm.
3. cauliflower -50 grm.
4. carrot
5. Garlic
6. Ginger
7. Green chillies
8. Onion
9. Cumin seeds
10.Badi Ilaichi
11. laung (clove)
12. Mustard Oil
13. Salt to taste

Instruction:
1. Heat oil in cooker and put tadka with cumin seeds, badi ilaichi and laung.
2. Now put onion, ginger and garlic paste and fry it. After that put all vagetable in cooker and cook it nicely.
3. When all Vegetable cooked nicely, put rice and salt for cooking. Add sufficient water (required to cook rice).
4. Wait for 2 Cooker-whisles and garnish with green coriander.

Extra Advice:
1. Do not put extra water in step-3, rice will get more wet like dalia.
2. Vegetable should be bit less cooked before adding rice and water.