Paneer Paratha

Ingredients:-

For dough:-

200gms wheat flour

1 cup milk

Salt to taste

For Stuffing:-

200gms grated paneer

2 boiled potatoes peel and mashed

Salt to taste

½ tsp red chilli powder

1 pinch of garam masala

1 pinch of mango powder

1 tbsp finely chopped green coriander

For frying:-

Ghee

                            PROCEDURE:-

For dough:-

Wheat and salt mix together and knead soft dough with milk and water and keep aside for 10-15 mins. Divide dough in equal lemon sized balls.

For stuffing:-

All ingredients mix together to make stuffing. Stuffing divide in equal lemon sized balls.

For paratha:-

Take a ball of dough and stuff with stuffing ball and close the dough ball. Roll this stuffed dough ball by roll pin in shape of paratha. Heat griddle (tawa) and fry paratha on it by applying ghee until it becomes golden brown and crispy. Serve hot with curd and pickle.

Besani Yellow Chilli

Ingredients:-

8 yellow chillies chopped

1 cup gram flour (besan)

1 tsp saunf

Salt to taste

1 tsp lemon juice

1 tsp sugar

1 cup water

2 tbsp oil           

1 tbsp chopped green coriander

1 tbsp grated fresh coconut

                                    PROCEDURE:-

Heat oil in a pan, add half tsp saunf then add besan and fry until it becomes light brown. Keep aside. Take a kadai, add 1 tbsp oil heat it, add saunf, chopped chillies and salt, mix well and cover by lid on low flame. When it becomes soft mix besan, salt and sugar stir well. Now, sprinkle water and lemon juice on it. Mix well. Then again cover by lid for 2-3 mins. Garnish with chopped coriander and fresh coconut. Serve hot with puri or paratha.

Aloo Chat Masala

Ingredients:-

4 medium sized potatoes

1 tsp oil

1 tbsp chat masala

Salt to taste

1 tsp lemon juice (optional)

2 tbsp chopped green coriander

                                     PROCEDURE:-

 Peel and wash potatoes and cut into long slices. Take a microwave safe bowl and mix oil and salt  in apotatoes slices. And microwave for 6-7 minutes with lid. Mix chat masala, lemon juice and green coriander. Serve hot.

Kalmi Vade

Ingredients:-

2 cup chana dal

1 large onion finely chopped( optional)

6 green chillies

1 inch piece of ginger

1/2 cup chopped green coriander

Salt to taste

1 tsp red chilli powder

2 tsp saunf

1 tbsp besan

Oil for deep frying

                          PROCEDURE:-

Chana dal soaked with water over night or 4-5 hours. Grind the chana dal with green chilli and ginger without water to make a thick paste not thin and smooth. Onion, coriander, red chilli powder, saunf and besan mix with the paste of chana dal. Take a portion  of the mixture on palm and flattened slightly to make vada. Deep fry all vade on medium flame in hot oil. Half fry these vade and take out from oil and keep aside. After 10 minute when they becomes cool cut into 2 or 3 parts like fingers  and again fry until  they becomes golden brown and crispy. Serve hot with green chutney and tea.

Ajwain Ki Puri

Ingredients:-

2 cup wheat flour

1 cup milk

Salt to taste

1 tbsp oregano( ajwain)

Ghee or oil for deep frying

                                PROCEDURE:-

Salt and oregano mix with wheat flour and add milk and knead the dough with water. Dough should be hard. Keep aside for ten minutes. Apply one tsp oil into dough. Divide dough in small lemon size balls and roll by roll pin in shape of puri. Take a kadai heat oil in it and deep fry puri until becomes light pink or light brown. Serve hot with aloo ki sabji and pickles.

                          

Dahi Ke Aloo

Ingredients:-

8 boiled potatos

1 cup yogurd( curd) blended with one cup water

1tsp cumin seeds( jeera)

Pinch of asafetida( hing)

1/2tsp red chili powder

1/2tsp coriander powder

1/2tsp turmeric powder( haldi)

Pinch of garam masala

4 green chilies finely chopped

1 inch piece of ginger grated

Salt to taste

2tbsp ghee

2tbsp chopped green coriander

                                        PROCEDURE:-

Peel the boiled potatoes and break the potatoes by hand. Take a kadai heat ghee and add jeera and hing. When jeera crackled add green chili and ginger. Saute for 2 minutes then add potatoes, red chili powder, turmeric powder, coriander powder and salt. Saute for 2 or 3 minutes add two cup of water and boil it. After boiling add blended  curd slowly, stir continuously. After 5-6 boil sprinkle garam masala mix well. Garnish with coriander.

Bread Ke Dahi Vada

Ingredients:-

8 bread slices

1/2 cup chopped dry fruits mix with 1tbsp raisins

2 cup blended fresh curd with salt

2 tbsp pamarind chutney

1/2 tsp red chili powder

1 tsp roasted jeera powder

Oil for deep frying

1 bowl salted hot water

 

                               PROCEDURE:-

Cut the size of bread. Take the bread slices one by one and soaked them in water. Squeeze for drain extra water peel the mixture of dry fruits in squeeze bread slice  and fold in shape of flat tikkis. Prepare other bread slices in same procedure. Deep fry these  in hot oil until they become golden brown. These fried vada soaked in hot salted water for minimum half hour. Squeeze vada in palm to drain out of water and deep in fresh curd and take out and place in serving dish and covered with curd. Garnish with pamarind chutney and sprinkle red chilli powder and roasted jeera powder. Serve it.

Fried Gobhi

Ingredients:-

2 cup florets of cauliflower

1 large potato peel and cut into fingers

2 green chillies chopped finely

1 large onion chopped

1 large tomato chopped

1 inch piece of ginger grated

Salt to taste

1 tsp cumin seeds(jeera)

1/2 tsp red chili powder

1/2 tsp coriander powder

Pinch of garam masala

1 tbsp chopped green coriander

Oil for deep frying

 

                                   PROCEDURE:-

Deep fry florets of cauliflower and potatoes untill they becomes soft and light brown. Take a pan heat oil and add jeera when jeera crackles, add green chilli and ginger and onion sauté for 3 minutes then add tomato and sauté for 3 or 4 minutes then add salt and red chili powder and fried gobhi and potatoes mix well  and sauté for 2 or 3 minutes. Sprinkle garam masala and coriander powder mix well and flame off. Garnish with green coriander. Serve hot.

Shahi Paneer

Ingredients:-

250gm paneer cut in thin triangle and soaked in boiled water

1 tsp grated paneer

4 tomato chopped

2 onion chopped

1 inch piece of ginger grated

2 green chilli chopped

¼ cup beaten fresh curd

1 tbsp malai or cream

½ cup milk

1/2 tsp red chilli powder

Salt to taste

1 tsp cumin seeds( jeera)

2 cardamom
Chopped green coriander

1 tsp tomato sauce

2 tsp ghee

                              PROCEDURE:-

Heat one tsp ghee in a pan add ginger, onion and green chilli fry untill onion becomes transparent add tomatoes and cook for 5 mints then add curd and cook for 5 mints and  add half cup of water. Keep aside for cooling. Blend this mixture till smooth paste take a pan heat ghee and add jeera, cardamom, red chilli powder and tomato sauce. Saute for one minute then add  blended paste and milk and add paneer to it. Boil to get thick gravy and add one tbsp malai or cream mix well. Garnish with chopped coriander and grated paneer. Serve hot.

Aloo Paratha

Ingredients:-

For Dough:-
2 cup wheat flour

1 cup milk

Salt to taste

Water

½ cup wheat flour for rolling

1 tsp oil

For Stuffing:-
5 medium size boiled potatoes

1 tsp finely chopped green coriander

Salt to taste

1/2 tsp red chilli powder

2 pinch of garam masala

1 pinch of mango powder

1 tsp chat masala

Ghee for frying

                           PROCEDURE:-

Preparation  for dough:- Take the flour in a bowl and add salt and mix well then add milk again mix well and kneed a soft dough by add water as required. Dough should be smooth, kneed dough with 1 tsp oil to make smooth. Keep aside for half an hour.

Preparation for stuffing:- Peel and mash the boiled potatoes, mix all ingredients with mashed potatoes except ghee to make a mixture. Divide the mixture in equal lemon size ball

Preparation of paratha:- Divide dough into equal lemon size balls. Roll the dough ball by roll pin into small circle. Put the potato ball in the centre and close the potato ball by the edge of dough circle. And roll in to paratha by roll pin with the help of applying by dry wheat flour ( parothan). Cook on pre heated griddle  (tawa) by applying little ghee on medium flame. The paratha should be lightly press by spatula to make it crispy . Paratha should be golden brown on both sides. Serve hot with fresh curd and pickle.

Semolina Burger

Ingredients:-

For Base:-
1&1/2 cup semolina (rawa)
Salt to taste
½ tsp citric acid
½ tsp sugar
¼ tsp baking soda
½ tsp baking powder

1 tsp oil

                              

For stuffing:
250gm boiled potato
1 tsp bread crumbs
Salt to taste
Pinch of garam masala
Pinch of mango powder
½ tsp red chilli powder
2 onion cut in rings
2 tbsp tomato sauce
2 tbsp green chutney
Oil for frying
1 tbsp mustard seeds


                               PROCEDURE:-

For base:-  All ingredients mix together and make a paste with water, paste should not be more thick, keep aside for 5 minutes. Heat a non stick tawa add 2tsp oil and add little quantity of mustard seeds, drop batter by serving spoon, repeat this procedure on remaining space of tawa. Fry this base on both sides by applying little oil.

For stuffing:- Peel and mash the boiled potatoes. Mashed potatoes mix with bread crumbs, garam masala, salt, mango powder and red chilli powder to make a mixture, now divide this mixture in big lemon sized balls, flattened each balls like tikkies. Heat little oil in a pan, fry these tikkies on medium flame until golden brown and crispy on both sides.

Burger:- Take a base of semolina apply a layer of tomato sauce and other layer of green chutney, then put aloo tikki over it, after that put 2 or 3 rings of onion and spread tomato sauce little bit, now cover by another base. Secondly, roast this semolina burger on non stick tawa on both sides to give a better taste. Your semolina burger is ready. Serve hot.

Singhade Ke Bhajiya

INGREDIENTS:-

1cup singhade ka atta

1 cup rajgira ka atta

1 large boiled potato crushed

1 cup soaked sabudana

4 green chilies finely chopped

1tsp cumin seeds( jeera)

1tbsp chopped green coriander

Salt to taste

Oil for deep frying

                                  PROCEDURE:-

Mix all ingredients except oil and make a paste with water paste should be not more thick and not more loose. Heat oil for deep frying in a kadai. Make small ball and drop in hot oil and fry until becomes golden brown and crispy. Serve hot with chutney.

Sabudane Ke Bade

Ingredients:-

1 cup sabudana

4 boiled potato

2 tbsp roasted and crushed peanuts

4 green chilies finely chopped

Salt to taste 'or' (upvas ka namak)

1/4 tsp black pepper powder

Pinch of mango powder

1 tbsp chopped green coriander

Oil for deep frying

                           PROCEDURE:-

Wash sabudana and soaked with little water over night. Peel and mash potatoes. Mix all ingredients with sabudana and mashed potatoes except oil, to make a mixture. This mixture divide in big lemon sized balls. These balls flattened by both palms like bade. Heat oil in a kadai and deep fry these bade on high flame until they becomes golden brown and crispy on both sides. Only 3 or 4 bade deep fry once in a time in very hot oil. Serve hot with any chutney or fresh curd in upvas.

Halwa of Sweet Potato

FOR UPWAS

Ingredients:-

1/2kg boiled sweet potato

2 tbsp pure ghee

1/2 cup sugar or to taste

1/2 tsp green cardamom powder

1 tbsp raisins

1 tbsp chopped dry fruits

                           PROCEDURE:-

Peel and mash sweet potatoes. Heat ghee in a pan and fry mashed sweet potatoes. Saute for five minutes until ghee becomes separate. Add sugar and saute for 3 to 4 minutes or until sugar mix properly. Add cardamom powder and chopped dry fruits. Serve hot.