Badam - Cutlet

Ingredients:

Boiled and Mashed Potato - 2 Bowl
Samak rice (Boiled and Mashed) - 2 Bowl
Badam (Almond) Chura - 1/2 bowl
Badam Slices - 1/2 bowl
Ginger(Chopped) -1 tsp
Green Chillie - 1tsp
Rock salt to taste
Pepper Powder - 1/2 tsp
Anaradana - 1 tsp
Garam Masala - 1/2 tsp
Ghee or oil - For deep fry

Instruction:
1. Mix all ingredients except badam slices and oil.
2. Heat oil in pan.
3. Make shape of cutlet by prepare ingredients.
4. Apply badam slices on it and deep fry in frying pan.

Khajur kheer

Ingredients:
Milk - 2 litre
Khajur(Without Seeds) - 300 gm.
Grind sugar - 100 gm.
Cutted Almond - 2 tsp
Cutted Pista - 2 tsp
Cashew paste - 1 tbsp
Cardmom Powder - 1/2 tsp

Instruction:
1. Cut khajur in to small pieces and boil in half kg milk and grind in mixie.
2. Now boil it with the rest of milk and make thick.
3. Add sugar and cashew paste when it become chilled.
4. Serve in bowl to add cutted pista and almond.

Paav Bhaji

Ingredients:
Paav - 5-6
Paav bhaji Masala
Turmeric powder
Onion
Ginger Garlic paste
Potato - 1-2 Boiled
Tomato - 1-2
Green Peas (boiled and mashed)
Cauliflower( grated)
Green chillie - 1-2
Lemon juice
Tomato puree - 1 tbsp
Butter
oil
Salt to taste

Instruction:
1. Heat oil in pan and add onion and ginger garlic paste and fry for a while.
2. Now add green chillie and tomatoes and saute.
3. Put paav bhaji masala and turmeric in to it.
4. Add boiled peas, potatoes and grated cauliflower in it and cook for a while.
5. Add salt and tomato puree in to it.
6. Now add butter in to it.
7. Garnish with coriander leaves and put lemon juice in it.
8. Paav bhaji is ready to serve.

Sabudana ki khichadi

Ingredients:

Sabudana - 100 gm.
Roasted Peanut - 1/4
Boiled Potato - 1-2 cubes
Karipatta
Green chillie - 1-2
Coriander leaves
Cumin seeds - 1 tsp
Lemon juice - 1 tsp
Salt to taste
Ghee

Instruction:
1. Soak sabudana for 2 hour.
2. Now heat ghee in pan and add karipatta, green chillie and cumin seeds.
3. Add potato and sabudana in it and fry.
4. Now add roasted and crushed peanut in it and mix properly.
5. Put lemon drop and salt and cook for sometime.
6. Add drop of water if required.
7. Garnish with coriander leaves and serve hot.

Cheese Potato Rosti

Ingredients:
Aloo(Potato) - 1-2 crushed
Maida - 2 tbsp
Black pepper powder - 1 tsp
Butter - 1 tbsp
Salt to taste
Cheese - 1 tbsp

Instruction:
1. Mix crushed aloo in maida and add pepper powder and salt in it.
2. Now heat butter in pan and spread aloo mixture on it.
3. Now apply crushed cheese on it.
4. Put butter layer and cook both side to till little brown.
5. Now cut in middle and give triangle shape.
6. Garnish with kissan cream and serve hot.

Aloo Tikki

Ingredients:
Bread - 3-4
Boil Aloo - 2-3
Chane Ki Dal
Coriander leaves
Green Chillie
Roasted Jeera Powder
Roasted Coriander Powder
Garam Masala
Salt to taste
Oil

Instruction:
1. Cook dal thoroughly.
2. Mash bread( to cut side) and mix with aloo and cooked chana dal.
3. Now mix all ingredients in it and make tikki shape.
4. Now deep fry in oil and serve with tomato chatani.

Paneer Purtgali

Ingredients:
Paneer - 100gm.
Cumin seeds -1tsp
Cinnamon - 1 piece
Black Pepper Seeds
Laung(Clove)
Garlic
Ginger
Green Chillie
Coriander leaves
Onion - 1-2
Tomato - 1
Vinegar, tamarind or lemon drop
Oil

Instruction:
1. Roast cumin, cinnamon, pepper seeds, clove and garlic.
2. Add crushed coconut, ginger and green chillie and grind it in mixi.
3. Add little drop of vinegar in it.
4. Heat oil in pan and add onion slices in it.
5. Add a pinch of salt, grind masala and a pinch of sugar in it.
6. Add tomato and water in it and cook for a while.
7. Now another side cut paneer in cube.
8. Sprinkle grind masala on paneer and cook in 1/2 tsp oil.
9. Now put all paneer in prepared gravy and cook for a while.
10. Garnish with corainder leaves, garam masala.
11. Serve it with tomato kulcha.

Stuffed Bhindi

Ingredients:
Bhindi - 1/2 kg.
Onion - 1-2
Tomato - 1
Green Chillie
Turmeric Powder
Cumin Powder - 1 tsp
Mango Powder - 1 tsp
Coriander powder - 1 tsp
Saunf Powder - 1 tsp
Asafetida - a pinch
Salt to taste
Oil

Instruction:
1. Wash bhindi and cut from one side only sothat we could stuff.
2. Roast coriander, cumin and saunf and make powder.
3. Add turmeric, salt and mango powder in it and mix well.
4. Now fill this masala in bhindi.
5. Another side heat oil in pan and add asafetida, chopped onion and fry for a while.
6. Add tomato and stuffed bhindi in it and cook for sometime.
7. Ur stuffed bhindi is ready to serve.

Paneer Makhani

Ingredients:
Paneer - 50gm.
Makhana - 20gm.
Tomato - 1
Onion -1 -2
Ginger Garlic Paste
Garam Masala
Coriander Powder
Cumin Powder
Green Chillie
Silver Work
Cream - 1 tbsp
Sugar a pinch
Salt to taste

Instruction:
1. Roast makhana to take 1 tsp oil and grind to make powder.
2. Add paneer, makhana, coriander powder, cumin powder, turmeric powder, chillie powder and a pinch of salt.
3. Make ball out of it and deep fry in oil.
4. Now another side heat oil in pan and add cumin seeds, onion and fry well.
5. Add ginger garlic paste and all dry masala in it and stir.
6. Add tomato in it and fry well.
7. Add cream in it and cook well.
8. Apply silver work on fry ball and put it in gravy.
9. Garnish with coriander leaves and serve hot with kulcha.
4.

Tomato - Pumpkin Kulche

Ingredients:
Wheat flour - 100 gm.
Tomato - 1-2
Pumpkin ( LAUKI)
Paneer
Coriander Leaves
Curd
Dry fruts
salt to taste

Instruction:
1. Grate tomato, pumpkin and paneer throughly.
2. Add wheat flour, coriander leaves, dry fruits.
3. To make a perfect dough add curd and a pinch of salt in it.
4. Make a fine dough out of it.
5. Now heat tawa and cook to take oil.
6. Ur kulcha is ready to serve.

Lauki Halwa

Ingredients:
Gaurd(Lauki) - 1 kg.
Coconut Powder
Cashew nuts
Cardmom
Milk - 2 cup
Ghee - 1tbsp
Sugar

Instruction:
1. Take lauki and peel of them.
2. Crush all lauki thoroughly and steamed them.
3. Heat ghee in pan and add cardmom, cashew nuts and fry them.
4. Now add crushed lauki in it and fry nicely.
5. Put coconut powder and milk in it and cook for a while .
6. Add Sugar in it and cook untill it become thick.
7. Now garnish with cardmom powder and serve hot.

Lauki Dal

Ingredients:

Lauki (Gaurd) - 1/2 kg.
Chana Dal - 100 gm.
Onion - 1
Ginger garlic paste
Coriander Leaves
Curry leaves
Tomato - 1-2
Cumin seeds - 1 tsp
Mustard seeds -1 tsp
Asafetida - a pinch
Turmeric Powder - 1 tsp
Garam Masala - 1/2 tsp
Sambhar powder - 1 tsp
Salt to taste
Oil for tadaka

Instruction:
1. Soak chana dal for 1 hour.
2. Cut lauki in cubes and cook with chana dal thoroughly.
3. When dal will cooked then get ready for tadaka.
4. Now heat oil in pan and add asafetida, curry leaves, cumin and mustard seeds.
5. Put onion and saute for a while.
6. Add ginger garlic paste and fry.
7. Put turmeric powder, garam masala, sambhar masala and cutted tomatoes in it.
8. When masala will cooked then add dal in it and cook for a while.
9. Garnish with coriander leaves and serve.

Egg curry

Ingredients:
Egg - 4-6
Mustard seeds - 1 tsp
Cumin Seeds - 1 tsp
Methi Seeds - 1/2 tsp
Onion - 1-2
Ginger Garlic paste - 1 tbsp
Green Chillie - 1-2
Green Coriander
Tomato - 1-2
Turmeric Powder - 1 tsp
Garam masala - 1 tsp
Coriander Powder - 1 tsp
Salt to taste
Sugar a pinch
Oil

Instruction:
1. Boil eggs and peel of all of them.
2. Put oil in pan and add mustard , cumin and methi seeds.
3. Now add chopped onion , green chillie and ginger garlic paste.
4. Add turmeric powder, coriander powder and garam masala in it.
5. Put cutted tomato and kasoori methi in it.
6. Add water and cook for a while.
7. Now add salt and a pinch of sugar in it and cook well.
8. Add boil egg in it and cook for a minute.
9. Garnish with coriander leaves and serve with paratha or roti.

Khasta Puri

Ingredients:
Wheat flour - 150 gm.
Ghee - 1 tbsp
Curd - 1 tbsp
Cumin seeds(Jeera) - 1 tsp
Salt - A little pinch
Oil for deep fry

Instruction:
1. Mix all ingredients like flour, ghee, curd, jeera and salt.
2. Mash it thoroughly.
3. Now take little warm water and make a fine dough out of it.
4. Now make small balls and roll it like normal puri.
5. Heat oil in kadai and deep fry all.
6. Ur khasta puri is ready to serve with sabji, chatani, curd or pickle.

Kele Ke Kofte

Ingredients:

For Kofta Balls:
Raw Banana(Kele) - 3-4
Besan - 2 tbsp
Suji - 1 tsp
Ginger
Green chillie
Green Coriander
Salt - a little pinch
Oil for fry

For Gravy:
Cumin seed (Jeera) - 1 tsp
Asafetida (Hing) - 1 pinch
Tejpatta - 1-2 leaves
Ginger Garlic paste
Onion - 2-3
Whole red chillie - 1-2
Green Coriander
Tomato - 1-2
Turmeric - 1 tsp
Garam masala - 1 tsp
Sabji Masala - 1 tsp
Cream or Butter - 1 tbsp
Salt to taste
Mustard oil - 1 tbsp

Instruction:
1. Boil kele in cooker or oven and mash them with Besan and little bit suji.
2. Add chopped ginger, gren chillie, green coriander and a pinch of salt in it.
3. Mix properly and make small ball out of it.
4. Deep fry ball in oil till it be brown.
5. Another side make gravy for fry balls.
6. Heat oil in pan and put a pinch of hing, jeera and a leaves of tejpatta.
7. Now add onion and make it brown.
8. Add ginger garlic paste and stir.
9. Put grind paste of tomato, green chillie and green coriander.
10. Add all garam masala,sabji masala and turmeric powder in it.
11. Fry till oil become separate out of masala.
12. Now add salt and water on it cook for a while.
13. Add 1 tbsp cream on it and garnish with green coriander leaves.
14. Now turn off the gas flame.
15. Kofta is ready to serve.

Besan Suji Chila

Ingredients:
Besan - 1 cup
Suji - 1 cup
Curd - 1 cup
Capsicum - 1 chopped
Ginger - 1 inch
Green Chillie - 1-2
Green Coriander (Chopped) - 1 bowl
Salt to taste

Instruction:
1. Mix 2 cup water in curd and make it diluted.
2. Take besan and suji in a bowl and add diluted curd in it and mix properly.
3. Add salt in it and keep it for 15 minute.
4. Put capsicum, green chillie, ginger and green coriander and mix thoroughly.
5. Make it thin if it is thick.
6. Heat nonstick tawa and apply oil on it.
7. Spread mixture by spoon and make round shape of chila.
8. Slow down the gas flame and apply 1 tsp oil on chila and cook it till it be brown.
9. Cook both side properly.
10. Serve it with tomato or green chatani.

Fruit Salad

For Dressing:

Ingredients:
Olive oil - 2 tsp
Vinegar - 1 Tsp
Honey - 1 Tsp
Fresh Mint - 2 Tsp
Salt to taste
White Paper to taste
Apple, Banana, Orange, Sapodilla
Water melon, Pomegranate
Other Season Fruit - 2 cup

Instruction:
1. Peel of all vagetable and cut it nicely.
2. Now Mix all dressing ingredients nicely.
3. Mix all dressing in cutted vagetable and mix thoroughly.
4. Now keep all prepared salad in freeze and serve it cool.
3.

Mangode Ki Sabji

Ingredients:
Green Gram Dumpling(Mangodi) - 200 gm.
Gram Flour(Besan) - 2 tbsp
Yogurt - 1/2 cup
Red Chillie Powder - 1 tsp
Coriander Powder - 1 tbsp
Turmeric powder - 1/2 tsp
Oil - 4 tbsp
Bay leaf - 1
Cumin seeds - 1/2 tsp
Dried Red chillie - 2-3
Ginger paste - 1/2 tbsp
Tomato puree - 2 tbsp
Garam Masala powder - 1/2 tsp
Fresh Coriander leaves(Chopped) - 1 tbsp
Salt to taste

Instruction:
1. Heat 2 tbsp oil in a kadai and saute mangodi untill crisp and slightly browned.
2. Drain and set aside.
3. Beat yogurt, add gram flour, salt, red chillie powder, coriander powder and turmeric powder and mix well.
4. Heat remaining oil in a kadai and add bay leaf, cumin seeds, dry red chillie and saute.
5. Add ginger paste, mangodi, tomato puree and yogurt mixture.
6. Add one cup of water and mix well.
7. Add garam masala powder and coriander leaves.
8. Cook for few minutes and serve hot.
2.

Malai Lassi

Ingredients:

Fresh Curd - 1 cup
Curd ki malai - 1 tbsp
Grind sugar - 1 tbsp
Cutted Pista - 1 tsp
Red Cherie - 2 piece
Grated ice - 2 tbsp

Instruction:

1. Mix all ingredients in mixi except malai, cutted pista and Cherry.
2. Put lassi in glass and put malai above it.
3. Put cutted pista, and red cherry on it and serve chilled lassi.

Khurme

Ingredients:

Maida( Refined Flour) - 150 gm.
Suji ( semolina) - 50 gm.
Grind Sugar - 2 tbsp
Ghee - 50 gm.
Oil - For fry
Cardmom Powder - 1/2 tsp

Insrtuction:

1. Mix maida and suji.
2. Add ghee and mix thoroughly.
3. Add grind sugar and cardmom powder in it.
4. Add water as need and make a tight dough out of it.
5. Keep for half hour in a wet cloth.
6. Make square cut from ball and roll in 1/2" .
7. Heat oil in pan and fry in golden brown colour on low flame.
8. Khurme can be serve by both ways cool or hot.

Paneer Mawa Gravy

Ingredients:
Paneer - 150 gm.
Mawa - 100 gm.
Tomato - 2
Green Chillie - 1-2
Ginger - 1 knot
Green Coriander - Little bit
Salt to taste
Cumin Seeds - 1/2 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Red Chillie Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Curd - 1/4 cup
Milk - 1/2 cup
Refined oil - 1 tbsp

Instruction:
1. Cut the ginger in little.
2. Cut green coriander and green chillie.
3. Keep the squire pieces of paneer.
4. Grind tomato in mixie.
5. Roast khoya and blend curd thoroughly.
6. Heat oil in pan and Put cumin seeds in it.
7. Add ginger, tomato and green chillie.
8. Put salt, turmeric, red chillie powder and coriander powder and mix well.
9. When tomato become diluted then add roasted mawa and mix well.
10. Add paneer and put milk in it and cook for 2-3 minute.
11. Serve to add garam masala.

Palak saag

Ingredients:
Palak - 1 kg.
Aaloo - 2
Tomato -1-2
Garlic
Hing
Methi,Jeera,Saunf,mustard seeds
Garam Masala
Sabji Masala
Termuric Powder
Salt to taste

Instruction:
1. Wash palak in whole and cut it thoroughly.
2. Heat oil in pan and add hing,methi, jeera,saunf,mustard seeds and mangrail.
3. Now add red chillie and garlic and stir.
4. Put aaloo and make it brown.
5. Add garam masala, sabji masala and termuric powder in it.
6. Now add cutted palak and cook to add salt.
7. When palak become cooked then add tomatoes and cook for a while.
8. Ur palak saag is ready to serve.

Matar Khichadi

Ingredients:
Matar(Green Peas) - 1 kg.
Rice - as people
Ginger Garlic Paste
Green coriander
Tomato - 1
Hing(Asafetida)
Cumin seeds - 1 tsp
Turmeric powder
Sabji Powder
Garam Masala
Desi Ghee
Salt to Taste

Instruction:
1. Grind matar and make ginger ,garlic and green coriander paste.
2. Add green chillie in it.
3. Now heat ghee in pan and put hing, jeera and grind matar in it.
4. Add grind paste in it and fry for a while.
5. Add rice and salt and put it in cooker.
6. Add sufficient water and wait for 2-3 whistle.
7. Garnish with green coriander and serve hot.

Sheermal

Ingredients:
Refined wheat flour(Maida) - 5 cup
Desi Ghee - 1/4 cup
Sugar - 1/2 cup
Curd - 1/2 cup
Honey - 2 tbsp
Warm Milk as need

Instruction:
1. Mix curd and grind sugar in maida and make a tight dough with the help of warm milk.
2. Wrap it in a wet cloth and keep it for 1 hour.
3. Now add melted ghee and make a soft dough out of it.
4. Maida will absorb entire ghee.
5. Make medium size ball and roll it like chapati and cook on heat tawa.
6. Cook on both side till it become brown.
7. When it will be cooked then the ghee get layer on top itself.
8. Serve ur chapati with honey.

Grapes Rayata

Ingredients:
Grape - 1oo gm.
Curd - 1oo gm.
Green chillie
Grated Ginger
Jeera powder
Chat masala
Red chillie Powder
Black salt
Pepper Powder
Sugar as taste

Instruction:
1. Add all masala in curd.
2. Put grated ginger,green chillie and sugar and mix well.
3. Now add some hald cutted grapes and some whole size.
4. Garnish with coriander leaves and serve.

Cucumber Rayata

Ingredients:
Cucumber - 1oo gm.
Curd as like
Crushed Ginger
Green Chillie
Green Coriander
Red Chillie Powder
Jeera Powder
Chat Masala
Black Salt
Sugar a pinch
Pepper Powder
Mustard oil - a drop

Instruction:
1. Grated all cucumber and apart water out of it.
2. Another side add all masala in curd and mix well.
3. Put crushed ginger,green coriander and mix.
4. Now mix all grated cucumber in curd and mix thoroughly.
5. Garnish with coriander leaves and serve.

Angoori Rabadi

Ingredients:

Fresh Milk - 2 litre
Corn flour - 2 tsp
Sugar - 150 gm.
Kesar - 12-15 leaves
Grind Cardmom - 1/2 tsp
Angoor (Grapes) - 500 gm.
Almond Pista (Crushed) - 1 tbsp

Instruction:

1. Boil milk in deep white pan and mix continuously.
2. Keep half of it and Mix cornflour in half cup cool milk and add in rest of milk.
3. Add sugar in it and boil for some more minute.
4. Turn off the flame and put kesar - cardmom and keep for be cool.
5. Wash the grape(angoor) and remove the out layer and cut in two.
6. Now keep grapes in serving bowl and put prepared rabadi on it.
7. Garnish with almond pista and serve it cool.

Petha Laddo

Ingredients:

Aagare Ka Petha (Dry) - 250 gm.
Mawa - 250 gm.
Coconut Powder - 2 tbsp
Kevada Essence - 2-3 Drop
Crushed Pista - 1 Tsp

Instruction:
1. Crush the petha and mash them with mawa.
2. Put essence in it.
3. Now make the ladoo and wrap in coconut powder.
4. Garnish with pista and serve it.

Bread Balls

For: 5 people

Ingredients:

Potato - 4
Carrot - 1
Green Peas(Matar) - 1/2 Cup
Onion - 1
Pepper seeds - 4-5
Lemon juice - 1
Crushed Ginger - 1/4 tsp
Bread - 10 slice
Oil for deep fry
Chopped Green Coriander - 1/2 Cup
Salt to Taste

Instruction:

1. Boil potatoes and mash them.
2. Cut carrot in bit pieces and boil to add matar.
3. Cut onion and fry in oil to add green chillies.
4. Put ginger paste in to it.
5. Now add potatoes, matar,carrot and green coriander and mix thoroughly.
6. Wet bread slightly and squeeze it properly.
7. Make round shape of bread to fill aloo masala.
8. Deep fry all balls in oil till it become brown.
9. Serve it with green or tomato chatani.

Dahi Vada

Ingredients:

Urad Dal - 1 kg.
Black cardmom
Pepper Seeds
Jeera Powder
Black Salt
Red Chillie Powder
Chat Masala
Curd
Oil
Salt to Taste

Instruction:

1.Soak urad dal for 2 hour and grind it to add black cardmom and pepper seed.
2.When it become sponge then make it in round shape and make a whole in centre.
3. Heat oil in pan and deep fry ur all vada.
4. Put all vada in warm water to add salt and leave it to become soft.
5. Now ur vada is ready for serve.
6. Now take diluted curd and apply on vada.
7. Sprinkle red chillie powder, cumin powder,black salt and chat masala on dahi.
8. Dahi vada is ready for serve.

Kesaria Thandai

Ingredients:

Almond - 15-20
Pista - 8-10
Seeds of Watermelon
Khas khas(Poppy seeds)
Saunf
Dry Rose Leaves - 1-1 tbsp
Pepper powder - 2 tsp
Kesar - 20-25 leaves
Green Cardmom - 4-5
Milk - 1 Litre
Sugar - 100 gm.
Ice as need

Instruction:

1. Grind all dry masala in mixie.
2. Add a bowl of water and soak for half an hour and grind it again.
3. Put a thin cloth and filter it.
4. Grind rest of masala with some water twice.
5. Mix Sugar and Milk in this masala.
6. Add 8-10 Kesar (Saffron) with two spoons of milk and mix the same in masala.
7. Add some ice-cubes and server chilled.

Extra Advice:
Adding too much water might make the Thandhai diluted.

Carrot Gujhia

Ingredients:
Maida - 200 gm.
Ghee - 40 gm.
Carrot Lachha - 1oo gm.
Milk - 1/2 litre
Dry fruits - 100 gm.
Grind Sugar - 50 gm.
Cutted Almonds - 1 tbsp
Grated Pista - 1/2 tsp
Cutted Cashew - 1 tbsp
Refined oil for deep fry

Instruction:
1. Cook carrot lachha in milk on slow flame and stir.
2. When milk become thick then put dry fruits in to it and roast for a while.
3. Put almond, sugar,Pista, cashews after roast.
4. Carrot stuff is ready for filling.
5. Mix ghee and 1 tbsp carrot stuff in maida to make covour.
6. Mix properly and put little bit water to make tight dough out of it.
7. Keep for few minute.
8. Make small balls by prepare maida dough.
9. Take sancha and fill ready stuff on spread maida and give the proper shape.
10. Heat oil in pan and deep fry on low flame to be crispy.
11. Carrot gujhia is ready for serve.

Kanji Vada

Ingredients:

Washed Urad Dal - 1 Cup
Salt to taste
Asafetida a pich
Green Chillie - 1 tsp
Ginger paste - 1 tsp
Chopped Ginger - 1 tsp
Soda Bicarbonate - a pinch
Oil for fry

For Kanji:
Water - 6 Cup
Salt to Taste
Mustard powder - 1 tbsp
Turmeric powder - 1 tsp
Red Chillie Powder - 1/2 tsp

Instruction:
1. Mix the ingredients of kanji
2. Soak urad dal for 4 hour and grind it.
3. Mix properly to add the ingredients of vada.
4. Heat oil in pan and deep fry in golden brown the ready ingredients of vada.
5. Put vada in kanji and leave for 1 day.
6. Kanji vada is ready for serve.

Jafarani Biryani

Ingredients:
Rice - 1oo gm.
Cardmom - 1tsp
Tejpatta - 1 tsp
Laung - 1 tsp
Salt - 2 tsp
Lemon juice - Half

For Vagetable:
Carrot - 2 nag
Beans - 10-12 (chopped)
Green Peas - 1/2 Bowl
Onion - 1 chopped
Ghee and Curd - 2-2 tbsp
Red chillie Powder to taste
Salt and Garam Masala to taste

For Garnishing:
Onion sliced and fry - 2 Nag
Fry Cashew Nuts - 8-10
Kesar - 8-10

Instruction:

1. Wash and soak rice for 15 minute.
2. Boil to add 6 bowl water, green cardmom, tejpatta, laung, salt and lemon juice and saperate extra water out of it.Make sure that rice do not be much boiled.
3. Heat vagetable ghee in pan and fry onion and add cutted vagetable and matar and cook for 5-7 minute.
4. Add curd and masale when vagetable get soft and boil for a while and switch off the gas.
5. Now take a baking dish and apply ghee and spread half boil rice on it.
6. Apply soak milk kesar and onion and half fry vagetable.
7. Again apply rice and rest all vagetable on it.
8. Garnish with fry onion slice, cashews and kesar.
9. Before serving heat in oven for 10 minute.
10. Serve with rayata.

Sweet Shakarkand Poli

Ingredients:

Shakarkand(Sweet Potato) - 250gm boil mashed
Rajgire ka aata - 1 Cup
Singhade Ka Aata - 1/2 Cup
Grind Cardmom - 1/2 tsp
Crushed Coconut - 1/4 Cup
Grind Sugar - 1/2 Cup
Desi Ghee to taste
Rabadi(for serve) - Half Kg.

Instruction:

1. Make a fine Dough to mix all ingredients and two tbsp ghee in mashed shakarkand.
2. Now cook on tawa to make moti roti and apply ghee on both side.
3. Sweet Sharakand Poli is ready to serve.
4. Serve it with cool rabadi.

Paneer Tikka for Fast

Ingredients:

Paneer - 250 gm.
Boil Aloo - 1
Capsicum - 1
Tomato - 1
Curd - 1 Cup thick
Green Coriander - 1/4 Cup
Green Chillie - 2
Laung Cardmom Powder - 1/4 tsp
Sendha Namak(Rock Salt) to taste
Butter

Instruction:

1. Peel off the potato and cut capsicum, tomato,potato and paneer in square.
2. Grind it to add green coriander,green chillie,laung, cardmom, salt and curd.
3. Now mix paneer and other vagetable and keep in fridge to be marinade.
4. Set the cubes of paneer, tomato, aloo and capsicum in toothpick.
5. Apply butter on it and keep in oven to be golden colour.

Kalakand

Ingredients:

Milk - 2 litres
Alum(Phitkari) - 1/4 tsp crushed
Sugar Substitute(Sucralose) - 4tsp
Ghee - 1/2 tbsp
Pistachios(thinly sliced) - 15-20
Silver Varq - 1-2

Instruction:

1. Boil the milk in a large, thick bottomed pan till it thickens slightly.
2. Add the alum (Phitkari) to the thickened milk and stir continuously till the milk become grainy.
3. Cook till most of the moisture evaporates and a solid mass remains.
4. Add the sugar sabstitute and mix well.
5. Cook for a minute or two till the sugar substitute is well incorporated.
6. Grease an aluminium tray with ghee. Pour the milk mixture in to the tray and level the surface.
7. Sprinkle the sliced pistachios on top. Leave to set for a few hours in a cool, dry place.
8. When completely set, decorate with silver varq and cut into squares or diamonds.

Dam Aaloo

Ingredients:

Potato(Aloo) - 1 kg.
Laung - 3
Red Chillie powder - 3 tsp
Set Curd - 1/2 cup
Saunf - 2 tsp
Dry Ginger powder - 1 1/2 tsp
Grind Cardmom - 1/4 tsp
Asafoetida(Hing) - A little Pinch
Salt to taste
Oil

Instruction:

1. Boil aloo and pinch them with the help of toothpick and fry golden brown in oil.
2. Heat oil in a pan and fry to put hing, laung and chillie powder.
3. Now put 2 cup water and salt to taste and stir till it become uniform.
4. Mix saunf, curd and ginger powder and sake continuously.
5. Add aloo and mix thoroughly.
6. Add 1 cup water and cook for 5 minute.
7. Slow down the flame and cook till it become thick.
8. Put cardmom powder before serving.

Chana Dal Nimona

Ingredients:

Chana Dal - 100 gm.
Green Coriander Leaves
Ginger Garlic Paste
Red Chillie
Pepper Seeds
Black Cardmom
Hing( Asafoetida)
Dalchini
Jeera - 1tsp
Turmeric Powder - 1tsp
Garam Masala - 1tsp
Sabji Powder - 1tsp
Tomato - 1-2
Oil
Salt to taste

Instruction:
1. Soak chana dal and grind in to mixi.
2. Grind coriander leaves, ginger, garlic, pepper seeds and cardmom.
3. Heat oil in pan and put hing, whole red chillie, dalchini and jeera and fry.
4. Add grind paste,tomato and all garam masala.
6. Put grind chana dal, salt and fry well.
7. Add extra water in to it and cook for a while.
8. Serve hot with rice or chapati.

Palak Dam

Ingrediends:

Palak - 1 kg.
Aloo - 1-2
Coriander Leaves
Ginger Garlic Paste
Green Chillie
Hing a pinch
Jeera - 1tsp
Dalchini
Garam masala - 1 tsp
Turmeric Powder - 1/2 tsp
Sabji Masala - 1tsp
Tomato - 1-2
Oil
Salt to taste

Instruction:

1. At first boil palak and grind in mixi.
2. In another side grind coriander leaves, ginger garlic and green chillie.
3. Heat oil in pan and put hing, dalchini, jeera and aloo and fyr.
4. Add turmeric powder, garam masala and sabji masala in to it.
5. Now put prepared paste and stir.
6. Add grind palak and tomatoes in to it and fry till oil became saparate.
7. Put water and cook sometime.

Extra Advice:
You can add ghee as u like.

Aaloo Dam

Ingredients:

Aaloo - 1kg.
Tomato - 1-2
Jeera - 1 tsp
Whole Red chillie - 1-2
Garlic - 5-6 clove
Green Coriander
Pepper Powder
Chat Masala
Turmeric powder - 1 tsp
Garam masala a pinch
Ghee
Salt to Taste

Instruction:

1. Boil aaloo in cooker.
2. Heat Ghee in pan and add jeera, red chillie and aaloo and fry it for a while.
3. Now add grind coriander leaves and garlic and stir.
4. Add garam masala, turmeric powder and tomatoes and fry.
5. Now put pepper powder, chat masala and salt.
6. Stir till aaloo get brown colour.
7. Garnish with coriander leaves and serve hot.

Vagetable Birayani

Ingredients:

Basamati Rice - 350gm.
Oil or Ghee - 4 tbsp
Onion - 2
Ginger Garlic
Turmeric - 1 tsp
Red chillie powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin seeds - 1 tsp
Tomato - 3
Boil Egg - 2
Cauliflower - 1/2 cup

For Garnishing:

Bringel(Baigan) - 1
Bins - 1 cup
Masroom - 2
Cashew nuts - 1/2 cup
Green chillie - 2
Green Coriander

Instruction:

1. Heat oil in pan and stir onion till be brown.
2. Afterthat put ginger garlic paste and masala and fry finely.
3. Now put tomato, baigan and mix thoroughly.
4. Add red chillie powder and cook untill water become thick.
5. Now cook rice, bins, cauliflower and masroom in separate pan for 15 minute.
6. Add prepared tomato mixture, cashew nuts and all ingredients in cooked rice and stir for a while.
7. Garnish with boil egg and coriander leaves and serve hot.

Choco coco Pudding

Ingredients:

Chura Of Chocolate Cake - 2 tbsp
Pieces of Chocolate Buiscuit - 1 Tbsp
Sweet Cream - 1 tbsp
Dried Ginger Powder - 1 tsp
Coco Powder - 1 tsp

Instruction:

1. Take a bowl and spread the chura of chocolate cake.
2. Apply the white cream on it.
3. Put the pieces of buiscuit and apply chura of cake.
4. Mix coco powder in cream and apply chocolate cream on top of the cake.
5. Put sweet saunf on it and keep in refrigerator.
6. Ready for serve.

Namkeen Poha

Ingredients:

Poha( chivada) - 100 gm.
Peas( Matar) - 75 gm.
Green Chillies - 2
Garlic leaves
Salt to taste
Oil for deep fry

Instruction:
Heat oil in pan and put tadaka with green chillie and garlic leaves.
Now fry chivada at first and keep aside.
Now put matar in pan and cook to add some water. Add
little bit salt with matar and cook for a while. Now mix both and
serve with tea.

Paneer Paratha

Ingredients:

Wheat Flour - 2 Cup
Paneer - 100 gm.
Chopped Onion - 1
Green Coriander (chopped) - 1/2 cup
Ginger - 1 Inch
Green Chillie - 2
Aajvain - 1/2 tsp
Salt to taste
Red chillie Powder
Garam Masala
Oil or Ghee for fry

Instruction:

1. Make a fine dough by wheat flour.
2. Mash Paneer and cut onion, green chillie, ginger and green coriander.
3. Put all ingredients in to mash paneer.
4. Add salt, chillie, garam masala and aajvain and mix thoroughly.
5. Make ball out of dough and fill prepare paneer stuffing and make a fine round shape like chapati.
6. Heat tawa and cook till it become crispy.
7. Serve hot with green chatani or tomato chatani.

Matar Vada

Ingredients:

Matar (Green Peas) - 500 gm.
Besan - 4 tbs
Green chillies - 4
Green Coriander - 2 tbs
Red Chillie powder - 1/3
Pepper Powder - 1/3
Baking Powder - A Pinch
Oil for deep fry

Instruction:

1. Boil matar in salt water and mash to bring out.
2. Add Besan, green chillie, green coriander, salt, red chillie powder, baking powder, pepper
powder and mix thoroughly.
3. Heat oil in a pan and make balls out of it.
4. Keep whole in middle part of ball and deep fry till it turns brown.
5. Serve hot vade with green chatani or tomato chatani.

Garam Masala

Ingredients:

Cumin Seeds - 1 Cup
Black Cardmom - 1 Cup
Clove - 1 tbsp
Cinnamon - 2 tbsp
Nutmeg (Jaiphal) - 1
Mace (Javitri) - 5

Instruction:

1. Roast all ingredients in a pan and grind it and keep it for be cool.
2. Pack in air tight container and keep at safe place.
3. It can be consumed for six month.

Rumali Roti

Ingredients:

Wheat Flour - 1- 1/2 Cup
Maida - 50 gm.
Baking powder - 1/2 tsp
Salt - a pinch
Oil - 2 tbsp
Water to make Dough

Instruction:

1. Mix wheat flour, maida, salt and baking powder.
2. Add oil and make a soft dough out of it.
3. Now wrap in thin cotton cloth for 1/2 hour.
4. Make small balls by prepared dough and make chapati like tissue paper.
5. Cook on tawa and serve hot with curry.

Ginger Vada

Ingredients:

White Urad dal - 2 cup
Suji - 2 tbsp
Chopped Green Coriander - 1 tbsp
Green Chillie - 4-5
Chopped ginger - 1 Inch
Curd - 1/2 Cup
Oil

Instruction:

1. Soak urad dal for 6 hour.
2. Add curd and grind little course in mixture.
3. Add suji and mix thoroughly.
4. When mixture starts getting light then add green coriander, green chillies, ginger paste and salt and mix nicely.
5. Now apply water in hand and make round shape.
6. Deep fry in oil and serve hot with coconut chatani

Carrot Sandwich

Ingredients:

Carrot - 1/4
Onion - 2
Garlic Paste - 2 tsp
Ginger Green Chillie Paste - 2 tsp
Tomato - 2
Salt to taste
Oil for fry
Bread Slice - 10
Chopped Mint - 2 tbsp
Karipatta
Green Coriander

Instruction:

1. Cook carrot to get steam and grate thoroughly.
2. Cut onion and tomatoes finely.
3. Heat oil in pan and put mustard seeds, ginger garlic paste and chopped chillies.
4. Add onion and fry for a while till it turns crispy.
5. Put tomatoes and stir.
6. Add grated carrot, salt and cutted leaves and fry contionously.
7. Cut slice of bread as you like and apply butter in both side.
8. Spread the prepared masala in middle and toast it in sandwich maker.
9. Garnish and serve with tomato sauce.

Sweet Carrot

Ingredients:

Carrot - 1/2 kg.
Khoya - 150 gm.
Sugar - 100 gm.
Grind Cardmom - 4-5
Cashew - Kishmish - 7-8

Instruction:

1. Wash carrot and remove the medium pulp.
2. Now boil the carrot.
3. Fill khoya in empty part of carrot.
4. Make chasani to put cardmom powder and soak the pieces of carrot in chasani.
5. Garnish with cashew and kishmish and serve.

Cheese Pasta

Ingredients:

Pasta - 1 packet
Crushed Cheese - 2 cube
Salt to taste
Pepper Powder
Tomato Sauce
Chillie Sauce
Soya Sauce
Cutted Vagetable(Cauliflower, Cabbage,Carrot, Peas, Capsicum)

Instruction:

1. Boil pasta in water to put 1 tsp oil.
2. Saperate water with chalani.
3. Stir vagetable in pan to put 2 tbsp oil.
4. Put boil pasta in to it.
5. Add salt, pepper powder and sauces.
6. Sprinkle the crushed cheese on it and garnish with green onion.

Malpuaa

Ingredients:

Maida - 2 cup
Milk - 3 cup
Mashed Banana - 2
Crushed Coconut - 2 tbsp
Cashew - 10
Kishmish - 15
Suji - 1 tbsp
Sugar - 2 cup
Water - 3 cup
Green cardmom - 4
Ghee - 1 cup

Instruction:

1. Prepare the ghol of malpuaa to mix whole ingredients.
2. Prepare chasani to mix sugar and water.
3. Now heat ghee in pan and deep fry all puee in round shape.
4. Keep all in plate.
5. Before serving, Again chasani should be hot and soak all puee in chasani for 1 minute.
6. Garnish with pista and serve hot.
6.

Bread ke Gulabjamun

Ingredients:

Bread Slice - 6
Maida - 1 tsp
Suji - 1 tsp
Milk - 3 tbsp
Cardmom Powder - 1/2 tsp
Grind Mishri - 1 tbsp
Roasted Khoya - 1 tbsp
Chironji - 1 tsp
Pista - 1 tsp
Refined Oil for fry

Instruction:

1. Mix khoya, grind cardmom powder and chironji in grind mishri.
2. Spread bread in plate and soak in milk for sometime.
3. Squzee the bread after 5 minute sothat milk become separate.
4. Mix maida and suji in it but make sure that mixture should not be coarse.
5. Make small size ball to fill mishri masala in each ball and seal it finely.
6. Make chasani with sugar and water and keep aside.
7. Now on medium flame, deep fry in oil till be brown and put in to hot chasani.
8. Keep balls in chasani for 2-3 hour.
9. Garnish with chopped pista and serve.
5.

Mango Custard

Ingredients:

Pulp of Mango - 1 Cup
Milk - 2 Cup
Sugar - 1/2 Cup
Custard Powder - 2 tbsp
Almonds - 1/2 cup

Instruction:

1. Boil milk to add sugar.
2. Mix custard powder in half cup water and put in milk and cook for 5 minute.
3. Mix mango pulp to put off the flame.
4. Put in bowl and keep in refrigerator to be cool.
5. Garnish with cutted pieces of almonds and serve.

Sindhi Kadhi

Ingredients:

Besan - 3 tbsp
Mustard oil - 4 tbsp
Turmeric powder - 1 tsp
Water - 5 glass
Tamarind juice - 2 tsp
Tomato - 2
Bhindi - 250 gm.
Potato - 3
Baigan - 1 small size
Cauliflower - 250 gm.
Drumstick - 2
Salt to taste
Mustard seeds - 1 tsp
Cumin(jeera) - 1 tsp
Red chillie powder - 1 tsp
Kalaugi - 1 tsp
Methi Seeds - 1tsp
Karipatta - little bit
Green Chillie - 2-3
Green Coriander - little bit

Instruction:

1. First of all heat 2 tbsp oil and mix besan in it.
2. Roast for 10-15 minute untill colour woun't be dark and keep smelling.
3. Add turmeric, salt and four glass water in it and boil.
4. Now cut and fry drumstick, bhindi, potato, cauliflower and baigan in big size.
5. Mix in kadhi when it become cook.
6. Add tomato in it and cook untill vagetable cooked thoroughly and add tamarind juice in it.
7. Now heat oil and put hing, mustard seeds, cumin seeds, methi dana, kalaugi, red chillie powder and karipatta in it.
8. When tadaka will be ready then put it in kadhi.
9. Garnish with green coriander and serve hot with rice.
7.

Cutlet

Ingredients:

Crushed Cauliflower - 1 cup
Crushed Cabbage - 1 cup
Boiled Potato - 1
Paneer - 1 cup
Chopped Green Coriander - 1 tbsp
Green Chillie - 3-4
Cumin seeds - 1 tsp
Ajinomoto - 2 pinch
Ghee - 1 tbsp
Salt to taste

For Besan Mixture:

Besan - 1 cup
Water - 1 cup
Red chillie powder - 1/2 tsp
Salt - 1/2 tsp
Oil for fry

Instruction:

1. Heat ghee in pan and stir cumin seeds in it.
2. Now put cauliflower, cabbage and ajinomoto and cook for some time.
3. Put mashed potato, paneer, green coriander, green chillie and salt in to it and put off from flame.
4. Prepare the mixture of besan by ghol of besan.
5. When the mixture of cutlet will be cool then give shape as you like.
6. Deep fry in hot oil and serve with green chatani.

Chana Dal Stuffed Karaile

Ingredients:

Karaile - 6
Chana Dal - 1/2 cup
Hing - a little pinch
Saunf Powder - 1 tsp
Mango Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Ginger Green Chillie Paste - 1/2 tsp
Salt and Oil to taste

Instruction:

1. Scrub karaile and cut in medium.
2. Add salt and keep aside for 1/2 hour.
3. Soak chana dal in water for 1/2 hour and give steam to add salt and turmeric.
4. Grind dal little rough.
5. Apply salt on rub part of karaila and remove the inside guda.
6. wash the karaila with water 3-4 times.
7. Heat 1 tsp oil in pan and stir hing.
8. Add grind dal, rub part of karaila, turmeric powder and ginger chillie powder and fry for a while.
9. Put mango powder and salt after sometime.
10. Fill stuffing in each karaila and bind with thread.
11. Fry in oil and serve with paratha.

Moongiya capsicum

Ingredients:

Capsicum - 4
Clean Moong Dal - 1/4 cup
Ginger garlic paste - 1/2 tbsp
Turmeric powder - 1/2 tsp
Crushed onion - 1
Lemon juice - 1 tsp
Green Coriander - 1 tsp
Hing - a pinch
jeera - 1/2 tsp
Oil - 1 tbsp
Salt to taste

Instruction:

1. Wash dal and soak for 1/2 hour.
2. Squzze water out of it.
3. Heat oil in pan and fry hing and jeera in to it.
4. Add onion and ginger chillie paste.
5. Put turmeric and give tadaka in dal.
6. Add salt and cook to add 1 tbsp water.
7. Add green coriander and lemon juice to be cool.
8. Cut capsicum on top and remove the seeds and put ghee inside.
9. Fill stuffing dal and fry in oil and cook for 5 minute.

Extra Advice:

Serve with laccha paratha.

Nawabi Lauki

Ingredients:

Lauki - 1 small size
Green Matar - 3/4 cup (Boiled)
Carrot - 1/2 cup (crushed)
Ginger Green chillie Paste - 1 tsp
Mawa - 3/4 cup crushed
Dry fruits - 1 tbsp
Cardmom powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 2 tbsp
Salt to taste

Instruction:

1. wash lauki and cut the sides.
2. Keep whole in lauki by scooper and add salt in to it.
3. Heat oil in pan and fry ginger chillie paste.
4. Put carrot, matar , mawa and roast 1 minute.
5. Mix salt and garam masala.
6. Keep close to mix dry fruit for 1 minute.
7. Fill stuffing in lauki.
8. Put 1 cup water and put jali in it.
9. Put lauki in cooker for 1 whistle and cook.
10. Put 1 tsp oil in nonstick pan and put lauki and fry untill it become cook.
11. Keep in serving dish and cut slices of it and serve hot.

Stuffed Masroom

Ingredients:

Masroom - 8-10
Butter - 1 tsp
Chopped Onion - 1
Crums Bread - 2
Pepper Powder to taste
Salt to taste
Masroom Guda - 1 tbsp

For Coting:

Besan 2 tbsp
Oil 1/2 tsp
Khaskhas 1 tsp

Instruction:

1. Wash masroom and clean it with dry cloth.
2. Remove the dandi and keep whole inside.
3. Prepare the stuffing ingredients.
4. Heat butter and roast onion till transparent.
5. Put the baric guda of masroom.
6. Put roast bread chura, salt and pepper powder.
7. Put oil, khaskhas and salt in besan and make thick ghol out of it.
8. Fill stuffing in masroom and wrap in besan ghol.
9. Fry in oil and serve to cut in medium.