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.