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.