Dudhi kofta curry

Dudhi kofta curry is a desi modern dish, which is popular among Indian families. It is a delighting dish. Even children who don't like to eat Dudhi, have this curry in one of their favorites.

Ingredients:
1) 1/2Kg Dudhi,
2) 2-3 Tbsp Chane ka ata,
3) 4 Green chilies,
4) Salt, Green coriander leaves, ghee

Dudhi Kofta Recipe:
Peel and grate dudhi. Add salt to it and keep for 15-20 minutes.
Mix well besan ,grated dudhi,chilli powder,termeric powder,and salt,and form soft dough.
Heat the oil in a kadhai and deep fry till they turn golden brown and crisp.
Heat oil in a pan add cumin seeds ,add to it chopped onions saute well till brown,add tomatoes to it and saute till oil seperates from the gravy.
To it add garam masala, red chilli powder, turmeric powder and ginger garlic paste and saute for 3 minutes.
Add a cup of water to makre a fine gravy .let the gravy boil for few minutes and then add kofta to it .and cook for 5 minutes.

Serving suggestions : 
Serve hot garnished with coriander leaves.

 
 
 


  

Rajma

     Ingredients:-

• Rajma/Kidney-beans – 2 cups (soaked overnight or for 6-8 hours) Note: I used Kashmiri Rajma
• Onions – 4 nos (medium-sized; cubed into bite-sized pieces)
• Tomatoes – 4-5 nos (medium-sized; cubed into bite-sized pieces)
• Ginger – 1″ long piece, finely chopped
• Garlic – 5-6 pods, finely chopped
• Jeera/Cumin Seeds – 1 tsp
• Turmeric powder – 1/4 tsp
• Red Chilli powder – 1 tsp
• Garam Masala – 1 tsp
• Jeera powder – 1/2 tsp
• Dhaniya powder, Methi powder(optional), Amchur powder (optional) – 1/4 tsp each
• Salt – to taste
• Curd – 3 tbsps (to lend a tangy twist to your gravy)
• Thick Fresh cream/Malai (optional) – 3 tbsps (to lend a creamy texture to your gravy, and also if you are feeling indulgent)
• Kasuri Methi (optional) – 2 tbsps, crushed between your palms (instant taste-enhancer than lends a lovely fragrance to your gravy)
• Oil – 2 + 1 tbsps                                                                                          

         Method:-

• Rajma/Kidney-beans – 2 cups (soaked overnight or for 6-8 hours) Note: I used Kashmiri Rajma
• Onions – 4 nos (medium-sized; cubed into bite-sized pieces)
• Tomatoes – 4-5 nos (medium-sized; cubed into bite-sized pieces)
• Ginger – 1″ long piece, finely chopped
• Garlic – 5-6 pods, finely chopped
• Jeera/Cumin Seeds – 1 tsp
• Turmeric powder – 1/4 tsp
• Red Chilli powder – 1 tsp
• Garam Masala – 1 tsp
• Jeera powder – 1/2 tsp
• Dhaniya powder, Methi powder(optional), Amchur powder (optional) – 1/4 tsp each
• Salt – to taste
• Curd – 3 tbsps (to lend a tangy twist to your gravy)
• Thick Fresh cream/Malai (optional) – 3 tbsps (to lend a creamy texture to your gravy, and also if you are feeling indulgent)
• Kasuri Methi (optional) – 2 tbsps, crushed between your palms (instant taste-enhancer than lends a lovely fragrance to your gravy)
• Oil – 2 + 1 tbsps

Fruit Dish

Ingredients:-
1).Pineapples
2).Cherries
3).Grapes
4).Apples
5).Chiku
6).Black grapes
7).Pomegranate
8).Mango
9).A little fruit masala

Method:-
1).Chop all fruits in square or equal size and arrange them nicely in a serving dish.
2).Sprinkle a little chat masala over it.
3).Take all fruits as required

Milk Halwa

Ingredients:-
1).500ml milk.
2).1 Table sppons sour curd.
3).100 grams sugar.
4).A few drops of edible brown colour.
5).A few almonds and kaju.

Method:-
1).Mix milk,curd and sugar.Stir properly.Put on the flame for heating.Stir constantly.
2).When mawa starts forming in the milk add a little brown colour.
3).When very little syrup remains in it from the flame and remove the halwa to other dish.Decorate with nuts.

Kesar Pista Mattha

Ingredients:-

1).500 grams plain mattha.
2).75 grams pista(chopped).
3).A few strands of kesar.
4).1 tea spoons milk.

Method:-
1).Dissolve kesar in 1 tea spoon of milk.
2).Mix all the ingredients and refrigerate the mixture.

Chocolate Ice cream

Ingredients:-
1).1 litre milk.
2).1 tea spoon coca.
3).1.5 table spoons drinking chocolate.
4).Few drops of chocolate essence.

Method:-
1).Boil the milk.
2).Add sugar and boil it for 15 minutes.Dissolve the corn flour in a little cold milk.Add it to the milk and boil it for 10 minutes.Remove it from the flame.
3).Add the china grass dissolved in a little cold milk.
4).Cool the mixture and add the cream to it.Add the colouring and flavoring as required.Churn the mixture in the mixer and pour it in the ice cream containers and freeze it till it sets.
5).When it is fully set,churn again and set freeze again until it is firm.
6).Serve topped with chocolate sauce or orange sauce.

Panner Bhurjee

Ingredients:-
1).Boil milk.
2).Lime juice.
3).Muslin cloth.
4).Panner.


Method:-
1).Boil milk.Add lime juice to the boiling milk slowly.For 1 litre of milk add juice of 1 lime.
2).Stir slowly.When the milk curdles,strain it through a muslin cloth.
3). Wash the panner with fresh water.Put the paneer in the muslin cloth.Place it on the rolling board.Press it by putting some heavy weight on it.Keep aside for some time.
4).For preparing paneer bhurjee make the gravy as that used for panner pasanda.Add 150 to 2000 grams grated panner to it.Boil for 10 minutes.Serve hot with parathas.

Mexican Hot Chocolate

Ingredients:-
1). 1 table spoon coca powder.
2). 1/2 tea spoon cinnamon powder.
3). 1 table spoon sugar.
4). 4 cups milk.
5). 4 drops vanilla essence.
6). 100 grams fresh cream.

Method:-
1).  Mix the coca,sugar and cinnamon powder in small bowl.
2). Heat 1 cup of the milk in a vessel,When it starts boiling, add coca mixture and beat until the mixture is very smooth.
3). Add rest of the milk and heat on a low flame.Add vanilla essence and fresh  cream to the mixture.beat with a hand mixer till it is forthy,just before serving.

White Baby Corn Soup

Ingredients:-
1). 1 seasoning cube.(vegetarian).
2). 2 spring onions(finely chopped).
3). 1/2 tea spoon sugar.
4). 1 table spoon soya sauce.
5). 1/2 tea spoon white pepper powder.
6). 1 cup tofu(panner).
7). 1 tea spoon coriander(finely chopped).
8). Salt to taste.

Method:-
1). Boil 4 cups of water and 1 seasoning cube.Add the spring onions,suar,soya sauce,pepper powder and salt to taste.Boil the mixture for 5 minutes.
2). Just before serving add the panner cubes and boil for 2 minutes.Garnish with chopped coriander  leaves,Serve hot.

Chole Bhature

Chole bhatura is a much loved punjabi dish ,which is a combination of chole and bhatura.It is very famous punjabi food often served with lassi and achar onion salad.

Ingredients:-
For the chole:

1)1 cup kabuli chana (white chick peas)
2) soaked overnight 1 tea bag or tsp tea leaves tied in a muslin cloth (optional) 3)1/2 tsp cumin seeds (jeera)
4)1 onion finely chopped
5)12 mm (1/2") piece of ginger (adrak)
6) grated 2 cloves of garlic (lehsun)
7) grated 2 tsp chole masala
8)2 tsp chilli powder
9) 2 tsp dried mango powder (amchur)
10)1/4 tsp turmeric powder (haldi)
11)1 tbsp coriander (dhania) powder
12)1 tsp cumin seeds (jeera) powder
13)2 tbsp oil salt to taste

For the bhature :
1)1/2 cup plain flour (maida)
2) 1/2 cup potatoes, boiled and grated
3)1 1/2 tsp oil salt to taste oil for deep-frying

Chole Bhature Recipe :
pressure cook the kabuli chana with the tea bag for aprox 3 whistles until the kabuli chana is cooked,drainand keep aside and let the extra water drain.
Take a pan add oil ,heat it and add cummin seeds ,when the seed starts cracklind add the onion ,ginger ,garlic and sauté till the onion turns golden brown.
Then to the onions add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
Add the kabuli chana to the gravy and add 1 cup of water to it and mix well.
Cook for 10 -15 minutes,then keep aside.
For the bhature  mix flour ,potato,2 teaspoons of oil ,and mix it to make it a fine dough.
Cover the dough with a wet muslin cloth and rest the dough for 10 minutes.
roll out a small portion of dough to make it a circular roti shape, and deep fry it untill it puffs out and turns golden brown on both the sides.

Serving suggestions :
Serve the chole bhatura hot with onion salad lemon slices and achar.

suji halwa

Sheera is made from wheat flour and is called Sheera in India.It is the main Prasad in worship of Satyanarayan Puja. It is sweet and is also served as desert in weddings, processions and other celebrations. Sheera is widely eaten in winter season

Ingredients:
1) 1 Cup wheat flour(atta)          

2) 1 cup ghee
3) 3 cup water(pani)
4) A few raisins(kishmish)
5) 1 cup sugar(chinni)
6) A little cardamom powder(elaichi)
7) A few almonds(badaam)



Method:
1) Roust the wheat flour in ghee till light pink in color.
2) Add boiling water to it.when the water evaporates add sugar and mix it well with the flour.cook till it becomes dry and ghee separates.
3) Add cardamom powder and decorate with raisins.
4) Soak the raisins in hot water and boil almonds,use these for decoration.

Mutter paneer recipe

Mutter or peas paneer is a delicacy in India. It is a Punjabi dish and is very popular in north India. Here is how you can enjoy this beautiful dish.

Ingredients :-
100gms mutter

Paneer 200 gms

2 green chillies,

3 big tomatoes

2 tbsp oil,

2 small onions

5 garlic cloves

2tbsp Milk crème

All Garam masala not grinded

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4

Procedure:-

Pour 2 tbsp oil in a deep pan. Add garam masalas to it. As it heats add garlic paste to it. Let is heat, the color should to change to pink. Add tomato puree to it and chillies chopped. Add mutter and salt to taste. Add turmeric, red chilly powder and coriander powder. Cover the pan and simmer for 5-7 minutes. Open the pan and add 2tbsp milk crème to it. When the crème is dried, add paneer and coriander to it, then cover and simmer the pan. After 5-10 minutes open the pan and mix the contents. Garnish with coriander and serve.

Carrot pickles – Gaajar ka achar recipe

Carrot pickles or gaajar ka achar is a delicacy in India that is eaten as a side dish with spicy food. It is popular in winter. It takes approximately two days to make gaajar ka achar. But most of the time its left to become sour. Its simple and easy and is a very tasty pickle.

Ingredients:

4 big Carrots (Gajjar)

2 tablespoon mustard seeds

1 teaspoon salt

1 teaspoon red chilly powder

1 turmeric powder

1 tablespoon olive oil

2 green garlic cloves

2 cup Water

Jar

Directions:

Cut the carrots in cubic pieces and wash them. Put them in a glass jar Add 1tsp salt, 1tsp red chilly powder, 1tsp turmeric powder. Semi-grind mustard seeds and add to jar. Add 1tbsp olive oil to it. Shake the jar to turn the contents. Cover tightly and keep it for 4hours. Shake the jar heavily every 1 hour. At the end of 4 – 5 hours add 2 cups of water to it. Chop 2 cloves of green garlic and add to the jar. Cover the jar and keep for about 24 hours. Shake the jar about every 3-4 hour. After around 24 hours the pickles will become sour. They are ready to eat with spicy Indian food.

Anjeer halwa

 Anjeer halwa is very popular dish also known as figs.This halwa is made out of dried figs.This  dish is a simple and can be made quickly.

Ingredients:-

1). 5 to 6 pieces anjeer(figs).                          

2). 250grams dudhi.

3). 2 table spoons ghee.

4). 1/2 cup milk.

5). 100 grams mawa.

6). 100 grams sugar.

7). 50 grams raisins,kajus,almonds,khus and cardamom powder

Method:-

1). Boil the anjeer in some water.Crush when cool.

2). grate the dudhi and roast it in 1 table spoon ghee till dudhi is cooked.

3). Add the mawa and anjeer mixture to it.When heated properly add sugar.

4). When all the water from the sugar evaporates remove the halwa from the flame.Add 1 table spoon of ghee.Add nuts and cardamom powder.

Carrot pudding – Gaajar ka halwa recipe

Gaajar ka halwa is a favorite desert and snack in India. It is very sweet and has lots of calories. Indians eat Gaajar ka halwa during winter.

Ingredients:

Carrots (Gaajar) 1 kg

 Ghee  4 tablespoon

 Sugar 250 grams

Milk 3 cups

Cardamom (elichi) 3 pieces
 Cashews (Kaju), Almonds (Badam), Raisins (Kishmish) about 50 grams each

Saffron (Kesar) 1 pinch
 Some red food color

This preparation serves 6 hungry people.
Preparation time: 30 minutes
Cooking time: 20 minutes


Directions:
             Shred carrots in a pan. Add 4tbsp ghee in it. Sauté the contents for 15 minutes. Crush 3 cardamom cloves and add to the pan. Add 3 cups of milk to it. Keep the pan at high flame. Keep moving the contents until it becomes creamy. Add 250gms of sugar and cashews, almonds and raisins. Add a pinch of red color and a pinch of Saffron to a teaspoon of milk and shake. Pour the milk in the pan. Simmer for 5 minutes. The halwa is prepared when ghee oozes out in the sides. Serve hot!

Cutlets

Ingredients:-
1).750 grams potatoes.
2).1 table spoon ginger-chilli paste.
3).1 lime.
4).500 grams corn cobs.
5).1/2 cup milk.
6).2 table spoons desiccated coconut.
7).1 tea spoon garam masala.
8).50 grams coriander.
9).2 table spoons sesane seeds.
10).2 tea spoons sugar.
11).Oil.
12).50 gram toast powder.
13).Salt to taste.

Method:-
1)Boil,peel and grate potatoes.Add salt,1/2 table spoons green ginger-chilli paste and 1/2 lime juice to it.cut corn cobs into half and boil in pressure cooker.Remove boiled corn seeds.
2).Heat 2 table spoons oil in a pan.Saute the corn seeds.Add grated coconut,1/2 lime juice,sesame seeds,ginger-chilli paste,garam masala,salt,chopped coriander.Divide the potato mixture into small portions.
3).Take one portion press lightly on the palms.fill in the corn stuffing.shape like cutlet.
4).Roll it in toast powder.Make cutlets of other mixture.Fry them till they are light pink in colour.

Dum Aloo

Ingredients

1) 1/2 cups red gravy according.                                  
2) 200 grams medium potatoes(aloo).
3) Oil.(tel)
4) 1/4 tea spoon turmeric powder(haldi).
5) 2 table spoons cream(malai).
6) Salt to taste(namak).


Method:-
1) Peel the potatoes and prick them.soak them in water with salt and turmeric powder for half and numeric powder for half an hour.Deep fry in ghee untill they are cooked.Big potatoes can be cut with the cutter into small round shaped pieces.
2) Mix them to the red gravy.Add cream and garnish with finely chopped coriander leaves.

mango pickel - aam ka achar recipe

Mango pickle is most typical pickle in India. It is taken with daily meals all through the year by many people. It is very sour because of the use of sour mangoes. This is possibly the most common pickle in India. It is specially served to guests.

1kg Sour mango (Kaeri)

200gms Salt                                                                  
150gms Fenugreek seeds with seed skin removed (methi kuria)
20gms grinded mustard (rai)
150gms red chilly powder
1tbsp Turmeric (haldi)
4tbsp Oil
2 pieces Red pepper dries
1/2 tsp Asafoetida powder (hing)
500gms oil separately

Take a large pot or pan. Add fenugreek seeds and asafoetida powder and keep it with whole dried red chillies in the center of the pan. Heat 4 tbsp oil and pour over the mixture in the pan and cover rat once. When it cools, add mustard, turmeric and red chilly powder. Then add salt to it and mix thoroughly.

Wash mango for pickles and cut into desired pieces. Separate 2tbsp mixture prepared above in a small bowl. Add mango pieces to the rest of the mixture. Apply the mixture that we separated to the bottom of a glass jar. Now put the mixed mango pieces in the jar. Pour any mixture left on top and press the the pieces together to stuff them in the jar. Cover the jar.

After 12 hours heat some oil in a pan. Add this oil to the mango pickle in the jar so that all mango pieces are soaked in oil. Keep the jar closed tightly. Mix the mango pickle daily. After 4-5 days mango pickles become sour and spicy. Delicious mango pickle is ready.

Dal Fry

Dal fry is a rich creamy punjabi dal with mouth watering flavours of variety of spices with a mix of various dal.Dal fry is basically served with rice whereas as can also enjoy it with roti or paratha.



Ingredients:-

1).1 cup tuver dal
2).1/2 cup chana dal.
3).1/2 cup masoor dal.
4).1/2 mung dal.
5).1.5 cup urad dal.
6).2 table spoons ghee or butter.
7).A pinch of asafoetida (hing).
8).1 tea spoons cumin seeds.
9).4 finely chopped onions.
10).10 cloves garlic.
11).5 green chillies.
12).4 tomatoes.
13).1 tea spoon red chilli powder.
14).1 tea spoon dhana jeera powder.
15).1 tea spoon garam masala.
16).1 tea spoon cloves cinnamon powder.
17).A small piece of ginger.
18).50 grams butter.
19).Salt to taste.

Method:-
1).Wash and boil the dals in a pressure cooker.Do not stir the dals after they are closed.
2).Heat the ghee or butter in a vessel and fry cumin seeds and asafoetida for 1 minute.Add finely chopped onions.Fry them for 2 to 3 minutes.
3).Add ginger,chilli,garlic paste and again fry for 2 minutes.
4).Add the dals,salt,red chilli powder,dhana jeera powder,garam masala and cloves cinnamon powder.simmer for 5 minutes.Add a little butter.Remove it from the flames.Garnish with chopped coriander leaves.serve hot.

Kesar Nankhatai

Nankhatai is a very popular Indian tea time snack with a mouth watering flavour of saffron.

Ingredients:-
1). 50 grams ghee.
2). 50 grams powdered sugar.
3). 1/2 tea spoon cardamom powder.
4). A pinch nutmeg powder.
5). 1 tea spoon milk.
6). 2 pinches saffron(dissolved in milk).
7). 1 tea spoon curds.
8). A pinch soda.
9). 50 grams maida.
10). 50 grams rawa.

Method:-
1). Cram the ghee well.Add sugar and cream again very well until the mixture is light and creamy.
2). Add cardamom powder,nutmeg powder,saffron,curds and soda-bi-carb and mix well.
3). Sieve the flour and rawa together.Add the flour mixture to the cream mixture and knead well.Form into small rounds.
4). Arrange on a greased baking tin and bake in a moderately hot.Oven at 180' C or 350'F for 25 to 30 minutes.
5). Cool and store in air tightly containers.

Pav Bhaji

Pav Bhaji is a spicy mix of  vegetable's  in  tomato gravy . Bhaji is served with pav cooked in butter or oil together  with onion salad and lemon .Pav bhaji is a quick and easy recipe that everybody likes.
 

Ingredients:-

 

For the Pav

8 pav

4 tbsp butter

1 tsp pav bhaji masala(if required)

For the Bhaji

1 1/2 cups potatoes( boiled and mashed)

1 cup cauliflower(finely chopped)

1/2 cup green peas or frozen peas

1 cup onion, chopped

1/2 cup capsicum, finely chopped (if you like)

2 1/2 cups chopped tomatoes
1 tbsp chilli garlic paste
1/2 tsp jeera(cumin seeds)

1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1 1/2 tbsp pav bhaji masala
 1/2 tsp salt

4 tbsp butter
coriander as required (for garnishing)

Method:-

For Bhaji prepration

1. First boil the cauliflower, peas and potato together. Drain out the excess water,and mash it properly.
2. Take a pan add butter, add cumin seeds when you see its roasted add the onion and capsicum and saute for 2 minutes. Then, add the prepared chilli-garlic paste and saute till the onion softens.
3. Add the tomatoes  finely chopped or puree and simmer till the oil separates from the tomato.
4. Then add the salt ,chilli powder,turmeric powder,and pav bhaji masala to it .
5. Add the bolied and mashed cauliflower potato and peas paste to the gravy ,and mix it well if required add little of water to it. 
6. Garnish with freshly chopped coriander and butter.

 

For the pav

1. Heat the pan ,slice the pav horizontally and sprinkle some pav bhaji masala to it if desired and cook on both the sides till the pav becomes little brown and crispy .

Pav Bhaji is ready to be served.Enjoy it with finely chopped onion and lemon .

Mango Pudding

Mango Pudding is satisfying and refreshing dish. Its combination of pudding and fresh mango.  its creamy rich with fragrant mango flavor.

Ingredients:-
1) 1 cup mango plup.
2) 1.5 tea suppons gelatine.
3) 200 grams cream.
4) 5 to 6 table spoons powdered sugar.
5) 1/2 tea spoons orange essence.
6) 1 tea spoon lime juice.

Method:-
1) Dissolve the gelatine in 4 table spoons of hot water.If it starts getting thick then it can be reheated,or place the bowl in container of hot water.
2) Place the cream in a bowel with ice.add sugar to the creams and beat well with hand mixer.
3) Remove the cream container from the ice container and add the mango plup and lime juice.
4) Add the gelatine and mix we..When set,decorate with mango pieces and trti fruiti.Serve chilled.

Cheese Toast

Cheese toasts is simple and tasty snack to make. You can enjoy it as a breakfast or along with your tea.

Ingredients:-
1).1/2 cup maida.
2).200 grams cheese.
3).1/4 tea spoons pepper powder.
4).1 tea spoons baking powder.
5).4 to 6 table spoons milk.
6).8 slices of bread.
7).Oil.
8).Salt to taste.

Method:-
1).Grate the cheese.Mix cheese,maida,salt,pepper powder,baking powder and milk.Make a thick paste.
2).Cut the bread slices into triangles.Apply the paste on the bread slice and fry them.
3).The paste can be applied on both sides of the bread slice.Finely chopped onions,roasted in oil may be added.

Sav-Tomato Sabji

Sav-tomato sabji.This is basically a Rajasthani dish and mostly prepared by gujaratis and marwadis.If you want to make something very quick and with less efforts or you don't have vegetables at home,here is one of the simplest and tasty sabji you can make in no time.

Ingredients:-
1) 250 grams red tomatoes.
2) 2 tables spoons oil.
3) 1/2 tea spoon cumin speeds.
4) 1/2 tea spoons mustard seeps.
5) 1 tea spoon red chilli powder.
6) 1 table spoons jaggery.
7) 1/2 tea spoons turmeric powder.
8) 1 tea spoon dhana jeera powder.
9) 1 tea spoon garam masala.
10) 100 gram thick sev.
11) salt to taste.

Method:-
1) Chop the tomatoes into big pieces.
2) Heat the oil for seasoning.Add cumin seeds,mustard seeds,tomatoes,salt,  chilli  powder,jaggery,turmeric powder,dhana jeera powder,garam masala and a little water.
3) When it starts boiling,add sev,Let it simmer for few minutes.Remove it from the flame.

Sweet Corn Cake

Sweet corn  is a variety of maize with a high sugar content.this dish is very yummy. And looks rich and delicious.

Ingredients:-

1). 2 cups fresh cream.

2). 2 table spoons red curry paste.

3). 1 table spoon soya sauce.

4). 5 table spoons rice flour.

5). Oil.

6). Salt to taste.

Method:-

1). Crush the corn seeds slightly in the mixture.Add the red curry paste,salt,soya sauce and rice flour to it.Mix well.

2). Apply a little oil to your palms and roll out thew mixture into small pattices.Deep fry in hot oil.Serve hot with the Dip.

Dal Makhani

It is a delicious punjabi dal . masoor dal is easy for digestion and high nutrition value.It can best be served with methi makai ki roti.

Ingredients:-

1). 100 grams masoor.

2). 100 grams rajma.

3). 2 table spoons ghee.

4). 2 onions.

5). 6 colves garlic.

6). 4 tomatoes.(grated).

7). 2 tea spoons grams masala.

8). Salt to taste.

Method:-

1). Soak the masoor and rajma in water for 6 to 7 hours.Boil them.

2). Heat the ghee on a vessel.Add onion and garlic pate to it.Fry for 5 minutes.Add the tomatoes.

3). Prepare the red gravy by this method.Boil the gravy.Add the boiled pules,salt and garam masala.Let it simmer for 5 to 10 minutes.Garnish with chopped coriander leaves.Server Hot.

Vegetables Bread Roll

 Most of children have problem to eat vegetables so this is the best way to give healthy snack with combination of vegetables and  cheese to them. And it also contains cheese so becomes more tasty.

Ingredients:-

1). 250 grams.

2). 250 grams.

3). 100 grams cheese(grated) .

4). Salt to taste.

5). Pepper powder.

6). Green powder.

7). Oil for frying.

Method:-

1). Mix all the ingredients expect bread to prepare the stuffing fill the stuffing in the bread and roll like bread rolls.Fry them in hot oil.

Coconut Biscuits - Nankhatai

Ingredients:
1). 1 cup ghee.
2). 1 tea spoon baking powder.
3). 2.5 cups maida.
4). 1/2 cup rawa.
5). 1 cup desiccated coconut.
6). 1 tea spoos nutmeg powder.
7). 1 tea spoon cardamon powder.
8). 1.5 cup sugar.

Method:
1).  Cream the ghee very well until light  and creamy.add 1 tea spoon baking powder and all other ingredients.
2). Add a little milk and mix well.A little milk makes them soft.
3). Shape the biscuits into small rounds.Arrange them on a well greased baking tin.
4). Bake in a hot oven for 15 to 20 minutes at 180' C or 350' F.Cool the biscuits.

Dahi Vada

Ingredients:
1). 125 grams chana flour(fine).
2). 25 grams wheat flour.
3). 25 grams rice flour.
4). 1 tea spoon red chilli powder.
5). 1/4 tea spoon tumeric powder.
6). 1/4 tea spoon soda.
7). Oil for frying.
8).  A little curds.
9). A little sweet chutney.
10). A little green chutney.
11). Salt to taste.

Method:
1). Mix all the flours,salt,red chilli powder, turmeric powder and soda.
2). Add enough water to make a thin batter.
3). Fry the pakodas in hot oil.Soak then in water for some time.
4). Press lightly to remove the excess water.Top with curs,sweet chutney,green chutney,salt and a little red chilly powder.Decorate with chopped coriander.

Bhajiya

Ingredients:

1). 1 cup chana flour.
2). 1 tea spoon red chilli poweder.
3). 1/4 tea spoon tumeric powder.
4). 1 tea spoon sugar.
5). 1 tea spoon rice flour.
6). A pinch soda.
7). 1 tea spoon dhana-jeera powder.
8). 1/4 tea spoons garam masala.
9). Vegetables such as potato,green chillies,onions.
10). Bananas,pumpkin,mangoes.
11). Brinjal,sweet potato.
12). Poil leaves,ajwain leaves.
13). Oil fro frying.
14). Salt to taste.

Method:
1). Mix all masalas with chana flour and make a batter.
2). For banana and green chilli bhajiya,the batter should be little thick.
3). Potatoes,onions should be cut into thin slices.Banana should be cut into big pieces or thick slices.
4). Heat enought oil in frying pan.Dip the slices of which bhajiyas have to be made in the batter and fry them.
5). Hot and crispy bhajiyas are ready to eat serve.

Green Rice

Ingredients:
1). 1 cup basmati rice(uncooked).
2). 2 table spoons oil.
3). 2 cups coocunt milk.
4). 1 bay leaf.
5). 3 table spoons coriander leaves(finely chopped).
6). 2 table spoons fresh mint leaves(finely chopped).
7). 2 green chillies.(paste).
8). Salt to taste.

Method:
1).Wash and soak the rice for 2 hours.heat the oil in a vessel.drain the water from the rice and add them to hot oil.roast the rice for 5 to 7 minutes on low flame.
2). Add the coconut milk,bay leaf and salt.
3). Cover the vessel with a lid and cook on a low flame.when the rice is cooked well,remove the bat leaf.garnish with finely chopped coriander leaves,mint leaves and green chillies.




  

Sav puri

This is very popular and simple spicy snack with street vendors in many states. it also vary chatpati dish. Mainly used ingredients are rice and sev.


Ingredients:
1). Panipuri.
2). Curds.
3). Sweet chutney.
4). Sev(fine).
5). Mung or chana(boiled).
6). Red chilli powder.
7). Coriander leaves.
8). Boiled potatoes.
9). Chart masala.
10). Salt to taste.

Method:
1). Arrange the puries in dish.
2). Add curds, sweet chutney, sev, mung, salt, red chilli powder and potatoes (small pieces).
3). Add chat masala.
3). Decorate with chopped coriander.

Paneer Cutlets

Ingredients:-
1). 250 grams panner(grated).
2). 300 grams potatos(bolied,peeded,grated).
3). 2 onions(finely chopped).
4). 100 grmas cabbage(grated).
5). 5 green chillies.
6).50 grams coriander leaves(finely chopped).
7). 1 lime.
8). 1 tea spoon garam masala.
9). 200 grams toast powder.
10). Oil.
11). Salt to taste.

Method:-
1). Mix all the ingredients expect toast powder.
2). Shape like cutlets.
3) Roll in toast powder.
4) Fry them,Serve hot.

Hyderabadi pulav

Hyderabadi pulav

Hyderabadi pulav is spicy Indian rice preparation. It is consumed daily by thousands of Indians. It is associated with Hyderabad, a city in India, mainly because of its spices.

Ingredients:

1)      500gms Basmati rice

2)      1 chopped onion

3)      8-10 cloves chopped garlic

4)      1 spoon grated ginger

5)      1 Whole red chilly

6)      Pinch of kesar

7)      ½ spoon dried and chopped lemon skin

8)      50gms raisins

9)      Juice of 1 lemon

10)   3tbsp oil

Direcctions:

Heat oil in a pan. Add onion and saute it untill pink. Remove oil from onion. Simmer the gas and saute ginger and garlic in it. Add rice, and whole red chilly to it. Saute for 2 minutes and add 4 cups of water to it. Add kesar and dried lemon skin powder to it and let it boil. As it boils, simmer the gas and cook for 15 minutes. When the water is dried, add raisins and lemon juice, mix. Garnish with corriender leaves and serve.

Kashmiri pulav recipe

Kashmiri pulav

Kashmiri pulav is India's exotic rice preparation. It is mainly consumed on special occasions like weddings.

It is not much spicy but has special rice taste to it. Basmati rice are used in Kashmiri pulav to make it more special.

Ingredients:

1)      2 cup basmati rice

2)      400gms mix fruits

3)      2Tbsp Ghee or oil

4)      25gms raisins (kishmish)

5)      1 Onion

      Directions

Wash rice in water and soak for 30minutes. Put 2tbsp ghee or oil and onion in a heavy vessel. Heat to make onion pink. Add salt to onion and then rice, with water but less than 4 cups. When the water boils, simmer the gas. When there is little water left, turn the gas off. Add raisins to it. In a separate vessel add mix fruits and ghee, and then mix them properly. Cover the vessel. Add this mix fruit to rice while serving. You can add 1tsp of rose water to rice.