Greenpeas with Tomato

Ingredients:-

2 cup greenpeas

3 tomato chopped

1 large onion chopped

1 piece of ginger grated

1 tsp jeera

1/2 tsp red chilli powder

1/2 tsp haldi powder

Pinch of garam masala

1/4 tsp sugar

Salt to taste

1 tbsp oil

Chopped coriander

                               PROCEDURE:-

Take a pan heat oil add jeera when jeera crackle add green chilli and cook for one minute add onion cook until onion becomes transparent then add chopped tomato and red chilli powder, turmeric powder and ginger cook for 3 or 4 minutes until oil becomes separate add greenpeas and salt and 1/4cup of water, cover by lid and cook on low flame until peas becomes soft, stir time by time. Add garam masala and garnish with coriander. Serve hot.

Shahi Toast

Ingredients:-

8 bread slices

Ghee for deep frying

2-1/2 cup sugar

1tbsp cardamom powder

1tbsp chopped dryfruits

1/2tsp kesar dissolve in lukewarm water

                      

                             PROCEDURE:-

Take a pan dissolve the sugar in 1-1/2cup of water and boil it untill the syrup is of 1 string consistency. Remove the impurities from the top of syrup. Add saffron and cardamom powder. Cut bread slices into triangles and deep fry in pre heated ghee untill becomes golden brown. These fried bread slices dip in warm sugar syrup take out immediately and place in a plate and garnish with dryfruites and serve it.

Aloo Pakode

Ingredients:-

4 potatoes

2 cup besan

½ cup rawa

1/2tsp red chilli powder

¼ tsp haldi powder

1/2tsp carom seeds (ajwain)

Pinch of hing

Salt to taste

4 green chillies finely chopped

1 tbsp green coriander chopped

1/4 tsp baking soda

Oil for deep frying

                                 PROCEDURE:-

Cut potatoes in thin round slices . Soak it in water and it keep aside. Take a bowl and mix all ingredients (except oil) and make a paste with water consistency not more thick and not more dilute. Coat each potato slice with the paste of besan and deep fry in preheated oil until golden brown. Serve hot with chutney or sauce.

Besan Sev Ke Sandwich

Ingredients:-

8 bread slice

1-1/2 cup sev

1 onion chopped finely

1/2 cup tomato sauce

1 tbsp chopped coriander

Salt to taste

Butter or Ghee

                           PROCEDURE:-

Mix sev, onion, tomato sauce, coriander and salt  together. Take a slice of bread and put some mixture and cover by another bread slice and apply butter or ghee on the outer surface of both bread slices and toast in sandwich toaster until they becomes brown and crispy. Serve hot with tomato sauce or green chutney.

Raj Kachori

Ingredients:-

For Raj kachori

2 cup Maida

1-1/2 cup rawa

Salt             

Oil for deep frying

Ingredients for filling:-

4 boiled potatoes

½ cup boiled  kabuli chana

1/2cup sprouted moong

1/2cup boiled green peas

1/2cup chopped onion

2cup fresh curd blended

1cup sev

1cup tamarind chutney

1cup green chutney

1tsp roasted jeera powder

1tsp chat masala

Salt

1tsp red chilli powder

1cup chopped coriander

                                   PROCEDURE:-

Mix rawa, maida and salt with water and make a stiff dough. Divide the dough in small size balls. And roll by rollpin into small puri. Deep fry these puri on medium flame untill they becomes light brown and crispy. Keep aside to cool. Take a bowl and mix chopped potatoes, green peas, kabuli chana, sprouted moong, onion, curd and salt and 1tsp turmaind chuttney and 1tsp green chuttney and 1 tsp red chilli powder mix well. Take the kachori in a serving plate and make a big hole in the center of every kachori. Put the mixture in the center of every kachori. And spread green chutney, tamarind chutney and curd over the kachori. Sprinkle roasted jeera powder, chat masala and red chilli powder, sev and chopped coriander. Serve immediately.

Instant Dhokla

Ingredients:-

2 cup besan (gram flour)

Salt to tast

1/2 tsp citric acid

1/4 tsp baking soda

1/2 tsp baking powder

1 tsp sugar

Oil for temparing

1 tsp mustard seeds(rai)

1 tsp white til

4 green chillies

Chopped coriander

                                     PROCEDURE:-

Mix besan with water to make a thick paste ( not more thin), add salt, citric acid, baking powder, baking soda and 1/2 tsp oil and atlast 1 tsp hot water drop on it. Stir well quickly. Grease a container. Heat water in a pressure cooker and place a sieve in it, then prepared paste pour in the greased container and this container place on sieve covered the cooker by lid without whistle. Cook dhokla at high flame for 15 minutes then test by knife. Then take out the container keep aside for 5 minute for cooling. Cut into pieces.
For tempering:-

Heat oil add mustard seeds, white til seeds when they crackle add chopped green chilies fry for 1 minute then add one cup of water once water boiled, spread the watery temper evenly on dhokla and garnish with chopped coriander. Serve hot with chutney.

Boondi Ki Kheer

Ingredients:-

250gm sweet boondi

2 lit milk

Sugar to taste

1tsp cardamom

2tsp chopped dry fruits

1/2tsp kesar dissolve in lukewarm water

                                PROCEDURE:-

Take a pan pour milk in it and boiled the milk till reduce half. Mix boondi and stir continuosly for 5 minute then add sugar boil for 2 or 3 minute stir well. Mix all dry fruits, cardamom powder and kesar boil for 2 or 3 minute again. Serve hot or chilled.

Seviyan ki Kheer

Ingredients:-

1cup seviyan 

1-1/2 lt milk

1 tbsp ghee

Sugar to taste

1 tsp cardamom powder

2 tbsp chopped dry fruits

½ tsp kesar dissolve in luke warm water

  

                                 PROCEDURE

Melt ghee in a kadai, add seviyan and saute for 2-3 mins then add milk and boil on low flame until  milk reduce approximately half from the original quantity. Add sugar and stir well. Then add dry fruits, cardamom powder and kesar. Serve hot. You can also serve it chilled by mixing fresh fruits and garnish with anar ke dane.

Bread Rasmalai

Ingredients:-

1-1/2 lt milk

200 gm sugar

Pinch of saffron

1/2 tsp cardamom powder

2 tbsp chopped almonds

2 tbsp chopped green pista

8 to 10 bread slices
1tbsp custard powder

                                PROCEDURE:-

Boil milk in a heavy base kadai. Boil until milk become half (stir in between, with a point of time) add sugar and boil for 5 minutes. Dissolve custard powder in cold milk and mix in boiled milk slowly and stir continusoly. Boil it for 2 or 3 minute add cardamom powder stir well flame off keep aside for cooling. Cut bread slice in small circles. These circle spread in a desart tray and spread cold milk over bread circles. Decorate with saffron and dry fruits. Refregrate it and quick rasmalai is ready to serve.

Chutney of Lemon

Ingredients:-

15 large fresh lemon thin skin without spots

1 kg sugar

2 inch piece of ginger

Salt

2 or 3 tbsp red chilli powder

Pinch of hing

                                  PROCEDURE:-

Wash and dry lemon, cut lemon into four pieces, remove seeds from every pieces. All pieces of lemon grind in mixer to make a paste. Ginger also grind in mixer to make a paste. Take a kadai add hing, lemon paste, ginger paste, salt, red chilli powder and sugar. Stir well, Until the paste is slightly thicken. Remove the kadai from flame. Stir it continuously after it is colled down and put it in a jar.

Green Chilli With Lemon Juice

Ingredients:-

250gm green chillies

Juice of 10 lemon

1/2 tsp haldi powder

2 tsp yellow mustard powder

Salt to taste

                                      PROCEDURE:-

Wash and dry green chillies and chopped in small pieces. Mix salt, haldi, mustard powder and lemon juice with chopped green chillies mix well. Pour in a jar. Keep aside jar for one day. Colour of chillies turns in yellow. You can eat it with hot and crispy paratha.

Mixed Vegetable Achar

Ingredients:-

1cup cauliflower chopped

1 cup carrot chopped

1 cup raddish chopped

4 tbsp readymade achar masala

1 pinch of hing

Salt

2 cup mustard oil

                             PROCEDURE:-

Slightly boil to all vegetables water drain out. Boiled vegetables spread on a dry cloth to evoparate water. Heat oil in a pan add hing and keep oil aside for cooling. Mix all vegetable, salt and achar masala in oil, mix well. Pour in a jar stir twice a day. After 3 to 4 days you can eat with lunch or dinner.

Bread Pakoda

Ingredients:-

6 bread slices

1-1/2 cup besan

1/4 tsp haldi powder

1/2 tsp red chilli powder

1 tsp chat masala

1/2 tsp ajwain

Oil for frying

Salt

                                    PROCEDURE:-

Cut bread slices in to tringles. Take a bowl and mix besan, haldi, red chilli powder, ajwain, salt and 1tsp oil. Mix well and make a smooth paste with water. Heat oil in a frying pan. Coat every bread piece with batter and fry until it become brown and crispy. Sprinkle chat masala over to every bread pakoda. Serve hot with chutney or sauce.

Mooli ka paratha

Ingr edients:-                                                         

250gm wheat flour

100gm gram flour ( besan)

1 reddish (mooli)

2 Green chillies chopped

1tbsp chopped coriander

1/2tsp red chilli powder

1/4tsp turmeric powder

1 pinch of hing

Salt to taste

1tbsp oil for dough

Extra oil for frying

                                               PROCEDURE:-

Grate the reddish and squeeze it and water throw out. Mix all ingredients and kneed a dough by adding a little water if required.

This dough keep aside for 15 minute. After 15 minute dough divide in small size ball.Each ball roll with roll pin in shape of paratha and roast on pre heated taw by applying oil until becomes golden brown and crispy. Serve hot with aloo ki sabji.

Cabbage Pakoda

Ingredients:-

2 cup finely chopped cabbage

2 cup besan

1 cup rawa

4 green chillis chopped

1 cup chopped coriander

1 pinch of hing

½ tsp haldi powder

1 tsp red chilli  powder

1 tsp saunf

Salt

¼ tsp baking soda

1 tsp oil                                    

Oil for deep frying

                                     PROCEDURE

Besan, rawa, 1 tsp oil and all ingredients except oil for deep frying mix together and make a paste with water. Heat oil in a frying pan and fry pakoras light brown you make all pakoras with this procedure and keep aside when you want to serve second time deep fry until it become golden brown. Serve hot with chutney.

Corn Paneer Pakora

Ingredients:-

250 corn blended

100gm paneer grated

1 cup besan

4 green chillies chopped

1tbsp saunf

1tsp grated ginger

1 large onion finely chopped

1/tsp red chilli powder

1tbsp chopped coriander

Salt to taste

Oil for frying

                               PROCEDURE:-

Mix all ingredients except oil in a bowl make a paste with water. Consistancy should not be more thick. Heat oil in a frying pan for deep frying make small balls and deep fry in oil and fry until  becomes golden brown. Serve hot with chutney and tea or coffee.

Paneer Pakora

Ingredients:-

2 cup besan

1/2 cup rawa

250gm paneer

1 tsp red chilli powder

1/4tsp haldi powder

Salt to taste

1 pinch of hing

1/4tsp baking soda

Oil for deep frying

                                     
                                 PROCEDURE:-

Besan, rawa, haldi, red chilli powder, salt, hing mix well and make a paste with water consistency should be thick. Add baking soda and 1tsp warm water dropped on baking soda mix well and stir the paste for 1 minute continuously. Paneer cut in cubes or long pieces. Coat each paneer piece with a paste of besan and drop in pre heated oil and fry until golden brown. Serve hot with sauce and chutney.

Spinach Poolav

Ingredients:-

1 cup basmati rice

1/2 kg spinach (palak) finely chopped

1 large onion chopped

1 piece of ginger grated

1 large carrot grated

2 green chillies chopped

1 cup curd

2 bay leaves

2 cloves

1 stick of cinnamon

2 green cardamom

1 black cardamom

1tsp jeera

1/2tsp garam masala powder

Salt to taste

2 tbsp oil

1tsp ghee

Chopped coriander

2 cup of water

                                 PROCEDURE:-

Wash and soak rice with water for ½ an hour. Drain the water. Heat oil in a cooker add jeera when jeera crackles add bay leaves, cloves, cinnamon, black and green elaichi fry for 1 minute then add green chillies, ginger and onion sauté until onion becomes transparent. Then add grated carrot sauté for 2 minutes then add chopped spinach saute for 2 or 3 minutes then add curd cook for 2 or 3 minutes. Then add soaked rice and salt saute for 2 minute add 2 cup of water mix well and cover by lid. After one whistle flame off wait for 10 minutes. Open the lid and sprinkle garam masala. Garnish with coriander and serve hot.

Mutter Paratha

Ingredients:-

For Stuffing:-

2 cup boiled green peas

2 green chillies finely chopped

1 piece of ginger grated

Salt to taste

Pinch of hing

1 tsp jeera

½ tsp red chilli powder

¼ tsp garam masala

¼ tsp mango powder

1 tbsp besan

2 tbsp chopped coriander

Oil for frying

Ingredients:-

For dough:-

4 cup wheat flour

1 cup milk

Salt to taste

Water for kneading dough

                                     PROCEDURE:-

Preperation of stuffing:-

Heat oil in a frying pan add hing , jeera after one minute add green chillies and ginger cook for one minute then add boiled mutter and salt, red chili powder, stir well cook until water soaked from green peas add besan stir well. When green peas becomes dry, flame off. Add garam  masala and mango powder mix well. This mixture blend in a mixer and add green coriander in this mixture. Stuffing is ready keep aside for cooling.

Preperation of paratha:-  

Take the flour  in a bowl and add salt mix well then add milk again mix well and knead in to a soft dough by adding water as required. Dough should not be hard. Keep dough aside for half hours. After half hours divide dough in small bolls. Each balls spread by finger and put the stuffing of mutter in it and close the balls and roll the ball by roll pin into shape of paratha. Roast on pre heated tawa by applying little oil . Serve hot with curd and pickles.

Curd Paratha

Ingredients:-

For Stuffing:-

1/2 kg fresh curd

2 boiled potatoes grated

Salt to taste

½ tsp red chilli powder

¼ tsp garam masala

2 green chilies finely chopped

1 tsp finely chopped coriander

Ingredients :-

For paratha

250gm wheat flour

100gm maida

Salt to taste

Ghee for frying

                                       PROCEDURE:-

Preparation of stuffing:-

Hang curd overnight in muslin cloth. Mix all ingredients of stuffing in curd properly and keep aside.

Preperation of dough:-   

Wheat flour, maida and salt, mix well, and knead dough with milk and water. Keep dough aside for 10 to 15 mins.

Preperation of paratha:-

Divide dough in small size ball, roll ball by rolling pin spread stuffing of curd  on  paratha. Then take another ball of dough roll by rolling  pin and now cover stuffed curd paratha with this plain paratha and roll slightly.Roast paratha on a pre hated tawa by applying ghee until paratha becomes crispy. Serve hot with jeera aloo.

Fried Rice

Ingredients:-

1 cup basmati rice

2 onion chopped

1 ps of ginger grated

1 cup boiled green peas

1 carrot chopped

1 capsicum chopped

Salt to taste

1tsp jeera

1/2tsp red chili powder

1/4tsp garam masala

2 bay leaves

2 cloves

1/2cup chopped French beans

1 piece of cinnamon

1 big cardmom

1tbsp Soya sauce

1tsp green chilli sauce

1tbsp tomato sauce

2tbsp ghee or oil

                                       PROCEDURE:-

Wash rice with water and soaked in water for half an hour. After half hour drain this water and two cup fresh water boiled in a pan and add rice to it. Cover the pan by lid on low flame, keep it on low flame about 20 minute, after that when rice cooked keep aside in a big plate for cooling. The other side heat ghee in a kadai add jeera when jeera crackles add bay leaves, cloves, cardamom, cinnamon stick fry for 1 minute. Then add chopped onion and ginger cook until onion becomes transparent and then add chopped carrot, capsicum and french beans add salt, red chili powder mix well and cook until vegetables becomes soft. Add Soya sauce, green chili sauce, and tomato sauce mix well stir for 1 minute then add cooked rice mix well and keep on low flame with cover by lid for 3 to 4 minute. After that add boiled green peas and 1tbsp ghee and mix well cook for 2 minute on medium flame. Garnish with coriander and serve hot.

                                                                

                                                                

Makka paratha with palak

Ingredients:-

2 cup corn flour

1/2kg spinach (Palak) finely chopped

2 tbsp ginger and garlic paste

1 tsp green chilli paste

Salt to taste

½ tsp red chilli powder

Pinch of hing

Hot water for kneading dough

Ghee for frying

                                    PROCEDURE:-

Boiled the chopped spinach. Drain water from it. Squeeze the spinach by hand. Mix all ingredients except oil knead the dough with little hot water keep aside for 15 mints. After 15 mints divide dough in same size ball. Roll each ball by roll pin of small size paratha with the help of dry flour(parothan). Roast on pre heated tawa by applying ghee until it become golden brown and crispy. Serve hot with curd.

Cheese Paratha

Ingredients:-

200 wheat flour

100gm maida

4 cheese cubes grated

1 large onion grated

1 piece of ginger grated

Salt to taste

2 green chilies finely chopped

1 cup milk

Ghee for frying

                                    PROCEDURE:-

Mix all ingredients toghether except ghee knead dough with milk and water after 15 mints divide dough in lemon size ball and each ball spread by roll pin in shape of paratha, cook on pre heated tawa by applying ghee until paratha becomes crispy. Serve with Curd or pickles.