SARSON KA SAAG & MAKKI KI ROTI

Ingredients
750 gm sarson saag
250 gm palak saag
250 gm bathua saag
2 cups water
salt pinch
1 1/2 cup makki atta
4 green chilly
25 gm ginger
2 onions
6 cloves of garlic
100 gm ghee
1/2 tsp red pepper powder
1/2 tsp garam masala
1/2 tsp coriander powder
Makki ki roti
makki atta 1/2 kg
water for kneading
ghee for frying
Method
1. Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours. Squeeze out saag and keep saag water aside.
2. Mash saag in the cooker until coarsely ground, and add makki atta and stir.
3. Put back saag water and a little fresh water & boil over slow fire. Add green chillies & ginger & cook till saag gets thick.
4. For tadka, add chopped onions, ginger, garlic, red pepper powder, garam masala, dhania & saute until onions are light brown. Mix into saag & garnish with juliennes of ginger fried in ghee.
5. Makki ka atta, knead the makki atta until it becomes a ball.
6. Heat the tava and add a little ghee so that it does not stick. Make round shapes of makki roti on chakla & carefully transfer to the tava. Cook with ghee till golden brown.
7. Serve with hot sarson da saag and gur and home made butter.
This is speciality of Punjab,Madhya Pradesh & Rajasthan.

STUFFED CAPSICUMS (MICROWAVE)

Ingredients
4 medium capsicums firm
1/2 cup corn kernnels
1/4 cup peas
1/2 cup grated chesse
1/2 tsp garlic crushed
1 green chilly crushed
1 slice day old bread
salt to taste
1 tbsp butter
Method
1. Cut the tops of capsicum like small lids. Keep stalks intact.
2. Make bread crumbs out of bread.
3. Put capsicums & tops in salty boiling water for 3 to 4 mins.Drain, dot with butter & keep aside.
4. Melt the butter in a microwave proof large bowl for 10 seconds.
5. Remove, & add washed corn kernels, peas & sprinkle some water.
6. Cover with loose lid so that steam can pass.
7. Microwave for 4 mins on medium.
8. Remove add chilly, garlic, 1/2 cheese, bread crumbs & salt.
9. Return to oven & cook on high for 2 mins.
10. Stuff the mixture in capsicums, sprinkle cheese on stuffing & place the lids back.
11. Microwave for 2 mins on high. Stand covered for 3-4 mins.
12. Serve hot with dinner rolls & ketchup.
This one can use as vegetable also.Dry veg for tiffin.

BHINDI MASALA (MICROWAVE)

Ingredients
Bhindi ½ Kg
Ground green chillies 1 teaspoon
Garlic paste 1 teaspoon
Dried mango powder ½ teaspoon
Oil 1 teaspoon
Salt To taste
Method
1.Mix all the ingredients and cook on power 70 for 8 minutes.

NAVRATAN KURMA

Ingredients
Paneer 50 gms, diced and fried.
Mixed vegetables 3 cups, (potato, green peas , beans, carrot, cauliflower, cucumber, etc) Tomato 4, chopped
Onion 3, chopped
Ginger, garlic paste 1 tablespoon
Milk 11/2 cup
Fresh cream 4 tablespoon
Ghee 4 tablespoons
Turmeric powder ½ tablespoon
Coriander powder 2 tablespoon
Chilli powder 3 tablespoons
Garam masala 1½ tablespoons
Salt to taste
Method
1. Fry the onions. Add the ginger, garlic paste and fry for another 2 minutes.
2.Add the tomatoes, turmeric powder, coriander powder, chilli powder, garam masala and salt and fry for 5 minutes.
3.Add all the vegetables, milk, cream and fried paneer and cook for a few minutes till the vegetables are done. Serve hot.

AAM DUDHI & PYAZ KI SUBZI

Ingredients
1 cup grated lauki
1 cup grated unripe mango
1 grated onion
1 t-spoon oil
musterd seeds
asafoetida
1 cup besan
salt2 small spoon sugar
1 spoon red chili powder
1 spoon coriander-cumin powder
1 spoon turmeric powder
little watercoriander leaves
METHOD
1.take oil in microwawe bowl.hit in microwawe for 100%power for 2-3 minites.
2.add musterd seeds and asafoetida again hit for 2 minites
3.add all grated vegetables and all ingredients.lastly add besan and mix it proprly.add little water if neccesery.
4. close the bowl and take in microwawe in 100%power for 5 minites.
5. take it out. decorate with coriander leaves. and served it.
This is dry vegetable so we can use in tiffin also.

PALAK PANEER

Ingredients
4 cups spinach (palak), chopped
1/2 cup paneer, cut into 25 mm.
(1") cubes 1 onion, chopped
12 mm. (1/2") piece ginger, finely chopped
2 green chillies, finely chopped
1 teaspoon coriander (dhania) powder
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon garam masala
2 tablespoons cream
3 tablespoons oil
salt to taste
Method
1. Place the chopped spinach on a plate and microwave on HIGH for 2 minutes.
2. Blend in a liquidiser to a smooth puree and keep aside.
3. Combine the oil, chopped onion, ginger and green chillies in a glass bowl and microwave on HIGH for 1 minute.
4. Add the spinach puree, paneer, coriander powder, turmeric powder, garam masala, cream and salt and mix well. Microwave on HIGH for 3 minutes.
5. Serve hot.

PANEER TAKA TAK

Ingredients
250 grams mashed paneer
2 tomatoes, finely chopped
2 pinches ajwain
1 onion,finely chopped
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon pav bhaji masala
4 tablespoons oil
salt to taste
For the garnish
1 teaspoon chopped coriander
Method
1. Heat the oil in a tava on a high flame. Add the ajwain and cook for a few seconds. Add the onion and fry again for 1/2 minute.
2. Add the tomatoes and fry again for 1 minute. Add the chilli and turmeric powders and the pav bhaji masala and fry for 1 minute.
3. Cook for a few minutes. Add the paneer and salt and cook for a while. Garnish with the chopped coriander and serve hot.
Tips Burnt ajwain brings out the flavour of the preparation.

DAAL TADKA

DAAL TADKA
full green gram 250 gms
green chillies 4 or to taste
ginger garlic paste 1 tablespoon
medium onions 3 to 4 finely chopped
tomato 3 to 4 finely chopped
salt to taste...
thadka:
mustard seeds 1tsp
jeera [cummin seeds]1tsp
kalajeera[kalaonji] 1tsp
methi....1tsp
saunf fennel seeds]1tsp.
1.soak the green gram over night..boil for 1whistle with turmeric a pinch of asafoetida one tsp of ginger garlic paste.....
2.now in a kadai add one large spoon of ghee..with a little oil.
3.now add mustard once splutters the rest of the thadka and green chillies saute for a minute,add the onions,and then the tomato with salt and let it simmer for sometime
4.Now lastly add two tablespoon of kasurimethi[dry methi leaves] or a bunch of well sliced and washed fresh methi leaves and saute to gether
5.Now add the boiled moong dal and mix well add enough water for dal consistancy u can be a little generous here as it has a tendency to clog like a pudding so if u r packing lunch u need to have the dal a little more liquid than while serving add the remaining salt .
garnish with some coriander leaves.
This can be served with jeera rice.

ALOO MUTTER

Ingredients
potato 500gms.
peas 250 gms..
masala:
onions 2 to 3
cutred chillies-5 or to taste..
jeera-[cumminseeds] 2tspginger
1" cut into small piecesgarlic
4 to 5 pods or according to taste
tomato 2 to 3 medium size
small sprig of coriander
[keep some to garnish too]
1.now grind the masala into a smooth paste in the tomato juice itselfwithout adding the water.
2.peel the potato cube to desirable size and deepfry only until a coating comes not wait till browning remove immediately..
3.now in a kadai heat oil,
4.as it heats add a tsp of sugar let it caramalize as the bubble brown try to raise put the masala and fry well on sim fry till the oil leaves the side
5.Now add the potato and fry for a minute then add the peas
6.Mix well add just enough water for the vegetable to soak now add salt according to taste and cook until potato become soft
7.garnish with corriander

CRISPY ARBI

Ingredients

Arbi - 1 Kg (colocasia)
Poha (Beaten rice) 1 cup
Red Chillies 4 or 5 pieces or more as per taste
Hing powder - 1/4 tsp
Haldi powder - 1/2 tsp
Salt to taste
Mustard seeds 1 tsp
Oil to fry (less than 1 cup)

Method:

1.Dry grind in mixie the following coarsely (like suji): poha, red chillies,
hing powder, haldi powder and salt.

2.Wash Arabi thoroughly. Pressure cook with 2 cups of water just to make
the arabi a little soft (not mash) (switch off heat as soon as steam picks
up in the cooker. Please be careful that arabi does not overcook or becomes mashy.

3.Remove peel of arabi after pouring cool water.

4.Cut arabi to 1/2 inch sizes (rounds).

5.Heat oil in a pan and add mustard. When mustard splutters, add arabi
and the ground masala. Shallow roast in sim heat till crisp.
Do not cover/close the pan.

KATHOD VEGETABLE

Ingredients

1/4 cup whole Bengal gram (black chana)
1/4 cup whole green gram (green moong)
1/4 cup black-eyed beans (chowli dal)
1/4 cup moth beans (matki)
1/4 cup dried peas (suka vatana)
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
4 small round red chillies (boriya)
1 teaspoon green chilli-ginger paste
1/2 teaspoon tamarind pulp (imli)
1 tablespoon jaggery pulp (gur)
2 tablespoons oil
salt ot taste

Method

1. Wash the pulses and soak them in water overnight.

2. Next day, drain and pressure cook the pulses in 2 cups of water.

3. Heat the oil in a handi, add the mustard seeds, cumin seeds, asafoetida
and stir for a while.

4. Add the small rounds chillies and green chilli-ginger paste and fry for a
few seconds.

5. Add the cooked pulses, tamarind and jaggery pulp and salt.

6. Mix well and simmer for a few minutes.

7. Serve hot with chapatis or rice.

You could sprout the pulses to make the kathol more nutritious.

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CHIKOO SHAKE

Ingredients
10-12 chikoo
sugar to taste
milk as and when required.
METHOD
1.Peel chikoo,deseed,cut into pieces.
2.in mixer add chikoo,sugar and little water so that mixie will run smoothly.
3.Store this pulp in freezer either in tupperware or glass utensil.
4.This pulp can last upto 15 days.You can use it to make chikoo shake as and when required.
Very handy and filling too.Good for working women.

MUTTER PANEER MASALA

Ingredients
2½ cups paneer (cottage cheese), cut into cubes
1 teaspoon fenugreek (methi) seeds
¼ cup green peas, boiled
¼ cup onions, diced
2 tablespoons butter
To be ground to a paste
1 cup onions, chopped
25 mm. (1") piece ginger
6 to 7 cloves garlic
2 tablespoons broken cashewnuts
Other ingredients
1 teaspoon chilli powder
2 cups fresh tomato purée
1 teaspoon cumin seed (jeera) powder
½ teaspoon garam masala
1 tablespoon honey
¼ cup milk
¼ cup cream
1 tablespoon oil
salt to taste
Method
1. Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.
2. Add the chilli powder and tomato purée and cook for a few minutes.
3. Add the cumin seed powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
4. In another pan, melt the butter, add the fenugreek seeds and onions and cook till the onions are lightly browned.
5. Add this to the tomato gravy, along with the peas, honey, milk, cream, paneer and salt and allow it to come to a boil.
6. Serve hot with tandoori roti.

BATETA NU SHAAK (MICROWAVE)

Ingredients
11/2 cups potatoes, peeled and cubed
1/2 teaspoon mustard (rai) seeds
1/2 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
1 small green chilli, finely chopped
6 mm. (1/4") piece ginger, grated
1/2 tomato, finely chopped
1 tablespoon coriander-cumin seed (dhania-jeera) powder
1 tablespoon sugar
2 tablespoons oil
For the garnish
2 tablespoons chopped coriander
Method
1. Put the potato cubes in a glass bowl along with salt. Cover with a lid and microwave on HIGH for 4 minutes till they are cooked.
2. In another glass bowl, combine the oil, mustard seeds, cumin seeds, asafoetida, turmeric pwd, chilli pwd, green chilli and ginger and micro on HIGH for 2 minutes.
3. Add the tomato and microwave on HIGH for 1 minute 30 seconds.
4. Add the potatoes, coriander-cumin seed powder, sugar and salt, mix well and microwave on HIGH about 30 seconds.
5. Garnish with the chopped coriander and serve hot.

PALAK PANEER (MICROWAVE)

Ingredients
4 cups spinach (palak), chopped
1/2 cup paneer, cut into 25 mm. (1") cubes
1 onion, chopped 12 mm.
(1/2") piece ginger, finely chopped
2 green chillies, finely chopped
1 teaspoon coriander (dhania) powder
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon garam masala
2 tablespoons cream
3 tablespoons oil
salt to taste
Method
1. Place the chopped spinach on a plate and microwave on HIGH for 2 minutes.
2. Blend in a liquidiser to a smooth puree and keep aside.
3. Combine the oil, chopped onion, ginger and green chillies in a glass bowl and microwave on HIGH for 1 minute.
4. Add the spinach puree, paneer, coriander powder, turmeric powder, garam masala, cream and salt and mix well. Microwave on HIGH for 3 minutes.
5. Serve hot.

STUFFED VEGETABLES

Ingredients
10 to 12 small potatoes
8 small brinjals
8 to 10 small onions
5 to 6 big green chillies (optional)
a pinch asafoetida
3 tablespoons oil
(to be made into a masala mixture)
1 teacup chopped coriander
1/2 grated fresh coconut
4 teaspoons coriander-cumin seed powder
2 teaspoons chilli powder
4 teaspoons sugar
1 teaspoon garam masala
1/2 teaspoons turmeric powder
3 tablespoons crushed roasted peanuts
salt to taste
METHOD:
1.Stuffing ko veg mei stuff kar ke baghar kar do.
2. Cover the pan & cook till veg are done.
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GOBI MASALA (MICROWAVE)

Ingredients:
500 g - cauliflower (cut into medium sized florets)
3 - medium sized onions (finely chopped)
3 - tomatoes (finely chopped)
11/2 tsp - ginger garlic (crushed)
2 - finely chopped green chillies (or as per taste)
¼ tsp - pinch turmeric powder
2 tsp - coriander powder
1 tsp - red chilli powder
2 tbsp - fresh coriander leaves (finely chopped)
3 tbsp - oil
salt to taste
Method:
1.Wash the cauliflower well. Rub all over with salt.
2.Put into a shallow microwave safe dish and microwave at 100% for 6-8 minutes depending on the quality of the vegetable. Keep aside.
3.Heat oil in a microwave-safe dish, and microwave at 100% power for 2 minutes.
4.Add the onions. Continue to cook at the same power level for 3 minutes.
5.Add the tomatoes, chillies, crushed ginger-garlic. Mix well. Continue cooking for 4 minutes. 6.Add the powdered spices and very little salt.
7.Continue cooking for 5 minutes or till the oil starts to separate.
8.Stir in the finely chopped coriander leaves.
9.Add this mixture to the cauliflower and mix well.
10.When you are ready to serve, microwave at 70% + Grill for 8 minutes.Add the cauliflower in. 11.Cook at this power level till the cauliflower is heated right through and browned as well.
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VEGETABLE MAKHANWALA

Ingredients
For the garnish1 tablespoon chopped coriander
1 teaspoon butter
Ingredients
1/2 cup french beans, cut into 25 mm. (1") pieces
1/2 cup carrots,
cut into 25 mm. (1") pieces
1/2 cup green peas
1/2 cup cauliflower florets
1 onion, sliced
1/4 cup baby corn,sliced 12 mm.
(1") piece ginger
3 cloves garlic
3 large tomatoes, sliced
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1/2 teaspoon cumin seeds (jeera)
1 teaspoon garam masala
4 tablespoons cream
1/2 teaspoon kasuri methi (dried fenugreek leaves)
2 teaspoons sugar
4 tablespoons butter
salt to taste
Method
1. Combine onion, ginger, garlic, tomatoes, turmeric pwd n chilli pwd in a glass bowl. Microwave on HIGH for 4 minutes.
2. Blend this mixture in a liquidiser to get a smooth puree. Keep aside.
3. Put 2 tblsps of butter n jeera in another glass bowl n microwave on HIGH for 1 min.
4. Add the french beans, carrots, green peas, baby corn and cauliflower, cover with alid and microwave on HIGH for 5 minutes. Keep aside.
5. In another glass bowl, add the remaining butter, cooked puree, vegetables, garam masala, cream, kasuri methi, sugar n salt n mix well. Microwave on HIGH for 4 mins.
6. Serve hot, garnished with the chopped coriander and butter.
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BHARWA BHINDI (MICROWAVE)

Ingredients:
400 g - small ladyfingers
3 tsp - coriander powder
2 tsp - cumin seed powder
2 tsp - mango powder (or as per taste)
2 tsp - red chilli powder(or as per taste)
½ tsp - turmeric powder
2 tbsp - oil
salt to taste
Method:
1.Mix together all the powdered spices for the stuffing.
2.Add salt and mix well. Make a small slit along each ladies finger. Put in a little bit of stuffing.
3.When all the fingers are stuffed, put oil in a large glass microwave-safe dish.
4.Microwave the oil at 100% power for 2 minutes.
5.Put in the stuffed bhindis, and microwave at 100% power, uncovered for 14 minutes, stirring twice.

METHI PANEER (MICROWAVE)

Ingredients
250 gm fenugreek leaves-washed and pureed
1 cup tomato puree
1 tbsp mustard oil
2 whole red chillies-broken into half
2 tsp salt or to taste
1 tsp garam masala
1 tbsp coriander powder
300 gm paneer-cut into cubes
Method
1.)Place the oil and whole red chillies in a dish, mix well and cook covered, at HI for 2 minutes.
2.)Mix in the fenugreek puree, tomato puree, salt, sugar, garam masala and coriander powder. Cook covered at HI for 10 minutes, stirring once.
3.)Mix in the paneer and cook at 70% for 8 minutes. Serve hot.
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POTATO SIMPLE WAY

Ingredients
½ Kg Baby Patatoes,
2 tbsp Garlic-paste,
1 tbsp spoon Ginger-paste
Salt to Taste,
3 Tomatoes,
2 tbsp Cooking-oil,
1 tsp Red Chilly-powder,
2 Green-Chillies.
2 tbsp coriander leaves(chopped).
METHOD1) Boil Patatoes,Peel them, Cut Tomatoes into small pieces,
2.) Heat oil in the vessel, Put Tomatoes in the oil and cook till it looks like tomatto paste,
3.) Add Garlic and Ginger Paste, add red-chilly powder or green-chilly paste,
4.) Put salt to taste, Add boiled Patatoes, Simmer for 5 min,
5.) Spread coriander leaves and serve.
Anybody who is learning to cook can make this vegetable.

ONION BESAN

Ingredients
1 cup Besan
3 cups Water
1/2 cup Yogurt
1 large crushed tomato
1/2 tbsp. onion paste
3 crushed cloves garlic
3 tbsp. oil
1/2 tsp.
Turmeric powder
1/2 tsp. cumin powder
1/2 tsp. garam masala
1/2 cup chopped coriander leaves
Salt & Chili powder according to taste
Serve with parathas.
Method
1.Mix besan (gramflour),yogurt and 1 cup water and beat.
2.In a pan take 2 tbsp. oil n pour the mixture. Cook on slow fire for10 mints, stirring continuously.
3.Besan will start sticking to the bottom of the pot and a big soft lump will form. Remove from stove.
4.In an oiled tray, spread besan (gramflour) evenly, into a thick layer. Leave it to set for 10 minutes.
5.Now cut besan (gramflour) into 1 inch diamonds. Besan should come out soft like paneer.
6.In a pressure cooker heat oil and golden brown onion and garlic.
7.Add crushed tomatoes, turmeric, cumin powder garam masala.
8.Cook on high for 2 minutes or until smooth.
9.Add 2 cups of water and besan (gramflour) pieces.
10.Close cooker and give it a whistle in a pressure cooker.
11.Serve hot garnished with coriander leaves.
This vegetable dish is usualy eaten in old malwa region now in Madhya Pradesh in the evening eaten with parathas.
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CHANA MASALA

Ingredients
100 gms. Gorbanzo Beans
3 nos. Onion(medium) no. Tomato
4 tbsps. Vegetable Oil
4 cloves Garlic
1 tbsp. Ginger
1 no. Green Chilies
¼ tsp. Coriander powder
¼ tsp. Cumin Seeds
1 tsp. Red Chili Powder
¼ tsp. Turmeric Powder
¼ tsp. All spice powder
1 bunch Coriander leaves(small)
1 tsp. Fenugreek Leaves(kasoori)
Salt to taste
Directions
1.Boil chana with one onion in pressure cooker till the chana becomes very soft.
2.Heat oil in a pan and add jeera, ginger garlic paste and green chilli.
3.Fry for some time. Add onions with a pinch of salt and fry till it becomes brown.
4.Add coriander powder, turmeric powder & chilli powder and again fry for some time.
5.Add tomatoes and fry till the oil leaves from the sides.
6.Now, add boiled chana and continue boiling for 2-3 minutes. Smash a small part of the boiled chana and add to it (to form thick gravy).
This is a vegetable dish from punjab can be served with parathas or plain rice.
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PANEER JALFREZI

Ingredients
1.1 cup Paneer (diced)
2 tbsp. Oil
1 tsp Jeera
1 tbsp Ginger Garlic paste
1 Onion (diced)
3 tbsp. Capsicum
salt to taste
1/2 tsp Red chilli powder
1/2 tsp. Turmeric powder
3/4 tsp. Coriander powder
1 Tomato (diced)
1 tsp Lemon juice
Directions
1.Heat oil in a pan. Add Jeera, Ginger-garlic paste, onion, capsicum and salt.
2.Cook for sometime and then add red chilli powder, turmeric powder, coriander powder.
3.Add the paneer and tomato after 5 minutes
4.Cook till the masala binds with the paneer
5.Add 1 tsp lime juice before removing from flame

BRINJAL WITH KHUSKHUS

Ingredients
1 medium size brinjal
1 large size onion
2-3 flakes garlic
2-3 green chili
4 tblsp poppy seed
1 tbsp mustard seed (optional)
2 tbsp Mustard oil
Salt to taste
½ tsp turmeric powder
Directions
1.Cut brinjal first lengthwise then widthwise.
2.Marinate with salt and turmeric powder for ten minutes.
3.Heat oil and fry onion till translucent. Keep fried onion aside.
4.Heat oil. Put the fire slow.
5.Add brinjal pieces and cover.
6.Grind poppy seed, mustard seed, green chilli and garlic to a smooth paste with water.
7.Grind fried onion separately.
8.When brinjal will turn soft, add spice paste along with onion paste and salt to taste.
9.Add hand full of water to mix the paste well with brinjal.10.Keep them cook for sometime, then remove from fire.
THIS VEG SHOULD BE AVOIDED BY PREGNANT WOMEN.
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MIX SUBZI-BENGALI WAY

Ingredients
cauliflower, small florets ¼ medium
Potatoes, ½ inch cubes 2 medium
Sweet potato, ½ inch cubes 1 medium
Red pumpkin, ½ inch cubes 100 grams
Brinjal, ½ inch cubes 1 medium
French beans, ½ inch pieces 6-8
Fresh spinach leaves (palak), shredded 6-8
Oil 1½ tablespoons
Paanch phoron 1½ teaspoons
Green chillies, slit 2
Salt to taste
Turmeric powder ¼ teaspoon
Sugar ½ teaspoon
Method
1.Heat oil in a pan. Add paanch phoron and sauté till fragrant.
2.Add potatoes, sweet potatoes, pumpkin, cauliflower, brinjals and French beans and stir.
3.Add green chillies and toss well.
4.Chop spinach and add to the other vegetables. Add salt, turmeric powder, sugar and mix. Cover and cook till all the vegetables are done.

DHOODHI MOONGEDI

Ingredients
Bottle gourd (lauki), 1 inch pieces 1 kilogram
Oil 2 tablespoons
Moong badi ½ cup
Whole dry red chillies 3
Onion, chopped 1 large
Salt to taste
Turmeric powder ¼ teaspoon
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Red chilli powder ½ teaspoon
Garam masala powder ½ teaspoon
Ginger, chopped 1 inch piece
Tomatoes, ¼ inch pieces 2 medium
Green capsicum, seeded, ¼ inch pieces 1 medium
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Heat one tablespoon oil in a pan and sauté the moong badi for two to three minutes. Drain and set aside.
2.Add the remaining oil to the pan and heat. Add whole red chillies and onion and sauté for two minutes.
3.Add lauki n salt n mix. Cover n cook for 2 minutes. Add turmeric pwd, coriander pwd, cumin pwd, red chilli pwd, garam masala pwd, ginger n tomatoes. Mix well n continue to cook2 to 3 minutes.
4.Add moong badi and half a cup of water. Mix, reduce heat, cover and cook till the lauki is done. 5.Add green capsicums and coriander leaves. Mix and cook for a minute. Serve hot

PYAZ KI SUBZI

Ingredients
Onions, thickly sliced 8 large
Oil 4 tablespoons
Salt to taste
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Tamarind pulp 1 tablespoon
Method
1.Heat oil in a kadai. Add onions and sauté till they begin to change colour.
2.Add salt, garlic paste and ginger paste. Stir and continue to sauté till lightly browned.
3.Add haldi pwd, red chilli pwd n stir. Add a quarter cup of water n mix. Add tamarind pulp n mix.
4.Reduce heat, cover and cook for three to four minutes. Serve hot.
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DAHIWALE ALU

INGREDIENTS
2 1/2 cups peeled baby potatoes
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon onion seeds (kalonji)
1/2 teaspoon fennel seeds (saunf)
1/4 teaspoon asafoetida (hing)
2 bay leaves
3 cloves
2 sticks cinnamon
3 to 4 curry leaves
1 green chilli, slit
2 teaspoons chilli powder
1 1/2 teaspoons coriander-cumin seed (dhania-jeera) powder
1/4 teaspoon turmeric powder (haldi)
1 cup curds, beaten
2 tablespoons ghee
salt to taste
For the garnish
2 to 3 tablespoons coriander
METHOD
1. Heat the ghee in a pan and add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
2. Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.
3. Add ½ cup of water and bring to a boil.
4. Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
5. Garnish with the coriander.

MAKAI KA DHOKLA

Ingredients
1 cup maize flour (makai ka atta)
1/2 cup sour curds
1/2 cup sweet corn kernels
2 teaspoons ginger- green chilli paste
1/4 teaspoon asafoetida (hing)
2 teaspoons sugar
1 teaspoon lemon juice
1 teaspoon Eno's fruit salt
2 teaspoons oil salt to taste
For the tempering
1 teaspoon mustard seeds (rai)
1 teaspoon sesame seeds (til)
a pinch asafoetida (hing)
1 tablespoon oil
Other ingredients oil for greasing
For the garnish 1 tablespoon chopped coriander
Method
1. Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.
2. Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
3. Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali. Steam for 15 to 20 minutes.
4. Prepare the tempering by heating oil,adding the mustard seeds,sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.
5. Garnish with the chopped coriander. Cut into pieces and serve hot.
NOTE-Add the Eno's fruit salt just before you put the dhoklas to steam.

CAULIFLOWER PARATHA

Ingredients
2½ cups whole wheat flour (gehun ka atta)
½ tsp turmeric powder (haldi)
1 tbsp ghee
½ tsp salt
To be mixed into a stuffing 1½ cups finely grated cauliflower
½ cup freshly grated coconut
¼ cup roasted and coarsely pounded peanuts
2 tsp finely chopped green chillies
2 tbsp chopped coriander
Salt to taste
Other ingredients Oil for deep-frying
For the sweet and sour sauce (for serving) 10 to 12 green chillies, slit lenghtwise
½ cup jaggery (gur)
3 tbsp tamarind (imli)
½ tsp mustard seeds (rai / sarson)
1 tsp fenugreek (methi) seeds
1 tbsp oil
Salt to taste
Method
1. For the sweet and sour sauce (for serving)
2. Soak the tamarind in ½ cup of water. Strain and squeeze out the tamarind water.
3. Mix the tamarind water, jaggery and green chillies. Boil on a low flame for a few minutes. Keep aside.
4. Heat the oil and add the mustard seeds and fenugreek seeds. Cook until the fenugreek seeds become red. Pour over the sauce.
5. Boil again for 2 minutes. Keep aside.
For the dough
1. Mix all the ingredients and add enough water to make a soft dough.
2. Knead for 5 minutes and divide the dough into 32 equal portions.
3. Roll out each portion in to small puris. Keep aside..
How to proceed
1. Divide the stuffing mixture into 16 equal portions.
2. Spread a one portion of the stuffing mixture on one puri and put another on top.
3. Stick the edges, applying a little water if necessary. Roll once and keep aside. Repeat with the remaining puri to make 15 more puris.
4. Deep-fry in hot oil till they puff.
5. Serve hot with the sweet and sour sauce.

METHI THEPLAS

Ingredients:
1 cup Wheat Flour
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric)
1 tbsp Ginger & Garlic paste
1 tsp Ajwain
1 pinch Hing
1/2 bunch Methi Leaves
1 tsp Coriander powder
1 tsp Cumin Seeds powder
Salt to taste
Oil as needed
METHOD
1.Put wheat flour in a flat vessel bowl.
2.Mix all the ingredients int it including the methi leaves.
3.Add 1 tsp oil and knead it. Let it stay for 15 minutes.
4.Then make even size small balls of the dough.
5.Roll them separately with a rolling pin into a round shape.
6.Heat the griddle and roast each of the rolled out theplas one by one.
7.First roast one side,turn it upside down. 8.Then put 1/2 tsp oil on the turned side and again it upside down.
9.Repeat the same with the other side.
10.When evenly roasted remove it from griddle.
11.Repeat this for all the balls. Serve them hot with butter or chutney or curd.

MATHARI RECIPES

Ingredients:
2 cup Maida (unbleached flour)
1/4th cup fine Semolina (Sooji / Rava)
2 tsp Salt 1/2 tsp
whole Black Peppercorns (coarsely cracked)
1/8th tsp Baking Powder
2 tblsp Curd / Plain Yogurt
7 tblsp warm Water
4 tblsp melted Ghee / Oil Ghee / Oil for deep frying
METHOD
1.Mix flour,salt,cracked pepper and baking powder in a bowl.
2.Add ghee and rub between your palms until it takes the form of breadcrumbs.
3.combine curd with water and and form a pliable but firm dough using this liquid.
4.Cover with the damp cloth and set aside for 30 minutes.
5.Divide the dough into small balls and roll out all the balls.
6.Heat the ghee / oil in a kadhai or deep-frying pan.
7.Fry the rolled mathris in a batch over moderate heat.
8.Do not allow the rounds to become brown, they should remain pale gold in color.
9.Remove and drain on paper towels.
10.Repeat the process for frying all mathris.
11.Well sealed, they will keep for 2-3 weeks.
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RAJMA CHEESE PARATHA

For the dough
1 cup whole wheat flour (gehun ka atta)
1 tablespoon oil
salt to taste
For the rajma filling 1/4 cup red kidney beans (rajma), soaked overnight
1/2 cup onions, chopped
2 teaspoons grated ginger
1 large clove garlic, chopped
1 cup tomatoes, chopped
1/2 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 teaspoons coriander (dhania) powder
¼ cup curds
1 tablespoon chopped coriander
1 tablespoon oil
salt to taste
Other ingredients 2 to 3 spring onions (including greens), finely chopped
4 tablespoons grated cheese
oil for cooking
For serving
tomato corn chutney
For the dough
1. Combine all the ingredients and knead into a soft dough using enough water.
2. Divide the dough into 4 equal portions.
3. Roll out each portion into a 200 mm. (8") diameter circle.
4. Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside.
For the rajma filling
1. Drain the kidney beans, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is overcooked.
2. Drain any excess liquid and keep aside.
3.Heat oil in a pan,add onions,ginger,garlic,saute till onions are light brown colour.
4. Add tomatoes,turmeric powder,chilli pwd, coriander pwd and salt and cook till oil separates. 5. Add the cooked beans and mix well.
6. Add the curds and continue cooking till the mixture is dry.
7. Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.
How to proceed
1. Place one chapati on a dry surface and spread one portion of the rajma filling in the centre of the chapati.
2. Sprinkle some spring onions and 1 tablespoon of cheese.
3. Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.
4. Seal the edges with a little water.
5. Repeat to make 3 more parathas.
6. Cook on both sides, using a little oil till the parathas are golden brown.
7. Serve hot with tomato corn chutney.

PAATRA

Ingredients
5 colocasia leaves
For the paste 1 1/2 cups Bengal gram flour (besan)
4 tablespoons whole wheat flour (gehun ka atta)
3 tablespoons fresh curds
1/2 teaspoon turmeric powder (haldi)
3 teaspoons sugar
1 tablespoon chopped coriander
1/2 teaspoon green ginger-chilli paste
2 tablespoons oil
For the tempering 1 teaspoon sesame seeds (til)
1/2 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
3 tablespoons oil
For the garnish 2 tablespoons grated coconut
1 tablespoon chopped coriander
Method
1. Wash and cut each colcosia leaf into 4 pieces.
2. Mix together all the ingredients for the paste with a little water to make a smooth paste.
3. Place each piece of the colcosia leaf on a flat surface and spread some of the paste on it.
4. Fold according to make small cylinders.
5. Steam in a steamer for 15 minutes.
How to proceed
1. Prepare the tempering by heating the oil in a pan, adding the sesame seeds, cumin seeds and hing and stirring for 30 seconds.
2. Toss the paatras in the pan and stir for a few minutes.
3. Serve hot garnished with coriander and coconut.

KANCHIPURAM IDLI

Ingredients
1 cup split black gram (urad dal)
1 cup raw rice
1 tablespoon split Bengal gram (chana dal)
3/4 cup sour curds
8 cashewnuts
4 green chillies, chopped
1/2 grated coconut
1 teaspoon grated ginger
1/2 teaspoon pepper powder
3 to 4 curry leaves
2 tablespoons ghee
salt to taste
oil for greasing
Method
1. Wash and soak the urad dal and rice together for at least 4 hours.
2. Soak the chana dal separately.
3. Grind the urad dal and rice to a coarse paste using enough water.
4. Allow it to ferment in a warm place for at least 6 to 8 hours.
5. Add the curds, cashewnuts, green chillies, coconut, ginger, pepper powder, curry leaves, ghee, salt and the soaked chana dal and mix well.
6. Spoon the batter into greased idli moulds and steam for 10 to 12 minutes.
7. Repeat with the remaining batter.
8. Serve hot with chutney.

KHATTA DHOKLA

Ingredients
3 cups rice
1 cup urad dal
1/2 cup sour curd
2 tablespoons green chilli-ginger paste
3/4 teaspoon soda-bi-carb
1/4 teaspoon asafoetida (hing)
1 tablespoon black pepper, coarsely ground
3 tablespoons oil
salt to taste
Method
1. Wipe the rice and urad dal with a wet cloth, mix and dry grind coarsely (like semolina). Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixture the next day.
2. Add the sour curds and hot water and make into a thick paste.
3. Allow to ferment for at least 6 to 7 hours.
4. Add the soda bi-carb, oil, asafoetida, green chilli-ginger paste and salt and mix well.
5. Apply a little oil to a metal thali ( flat metal with low rim). Pour enough batter so as to fill half the height of the thali. This should ordinary be about 1/2 teacup for a small thali.
6. Sprinkle a little ground pepper on top.
7. Steam for about 10 minutes.
8. Repeat with the rest of the batter.
9. Cut into pieces and serve with oil and green chutney.

CHAKLI

Ingredients
2 cups rice flour
½ cup Mungdal paste
2 teaspoon oil
¼ teaspoon turmeric
½ teaspoon carom seeds (ajwain) or cumin seeds
1 teaspoon red chili powder (optional)
salt to taste
oil for frying
water as required
Method:
1.Cook the mungdal to a paste like consistency
2.In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds.
3.Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix. Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.
4.Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying.
5.Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated. Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.
6.Cool completely before storing in an airtight container.

MEXICAN GRILLED SANDWITCH

Ingredients
12 slices White Bread
3 tbsps. Butter(Amul)
1 no. Onion(chopped)
1 no. Tomato(chopped)
1 no. Potato(boiled)
2 nos. Green Chilies(finely chopped)
1 cup Corn(boiled)
½ cup Cheese(grated)
2 tbsps. Tomato Sauce
2 tbsps. Chili Sauce (green)
Salt to taste
Black Pepper to taste
1 cup White Sauce
Directions
1.Prepare white sauce by heating 1 tbsp butter in a pan. Add maida. Fry lightly. Add milk. Stir till it becomes like sauce.
2.Add onion, tomato, potatoes, green chillies, boiled corn, half cheese, salt n pepper.
3.Lightly toast the bread slices. Apply butter on one side only.
4.Spread the white sauce and vegetable mixture on the buttered side. Put the remaining grated cheese on top.
5.Sprinkle tomato and chilli sauce and bake at 350 degree F or 160 degree C for ten minutes or till cheese melts.
6.Serve hot.
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KOTHAMIR TIKKA

Ingredients
2 cups Gram flour
1 tsp. Red Chili Powder
½ tsp. Turmeric Powder
½ tsp. Asafoetida
Vegetable Oil for frying
Salt to taste
bunch Cumin Seeds(for tempering)
bunch Mustard seeds (black)(for tempering)
3 cups Coriander leaves(chopped)
Directions
1.Mix all the ingredients with enough water to get thick batter consistency. Set aside for 5 minutes.
2.Spread some oil on a plate and pour the mixture on top of it.
3.Steam this mixture in a vessel for about seven minutes. The Tikki should be properly cooked at this time. Adjust steaming time if necessary.
4.Remove tikki from the plate and let it cool down before cutting into small square pieces.
5.Heat oil in Kadai and add some mustard and cumin seeds. Once the seeds are tempered, add the tikkis and saute for couple of minutes.
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BAJRI VADA

Ingredients
2 cup Bajra atta
1/2 cup wheat atta (coarse)
1 cup curd
2 tbsp green chilli,
ginger paste1 tsp
red chilli powder1/2 tsp
turmeric powder1 tsp
dhania jeera powder2 tbsp
gur (jaggery)to taste
1/2 tspTil (sesame seeds)
salt to taste
oil for deep frying
METHOD
1.Mix Atta, Dahi and salt and knead into soft dough (like parotha)
2.Keep aside approximately for 8 hours.
3.Add powder spices,gud, til, ginger chilli paste. Mix it well and keep aside for 30 mins.
4.Now dough should be more soft like bhatureIn a kadahi heat oil.Take some dough and flatten on palm and deep fry it till golden brown.
5.Serve hot or cold. It can be fresh without freezing 4-5 days.
6.Serve hot with green chutney or cold with hot tea.
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GRILLED SANDWITCH

INGREDIENTS
6-7 slices sandwich bread
1 small cucumber
1 tomato sliced into thin rounds
1 boiled potato sliced into thin rounds
1 med capsicum sliced into thin rounds
1 onion sliced into thin rounds
2-3 salad leaves
Mix together:2 tbsp tomato ketchup
1/2 tsp crush red chilli
1/2 tsp finely chopped mint leaves
1/2 tsp finely chopped garlic
1/2 tsp finely chopped coriander
butter to apply on bread
2-3 cubes amul cheese
Method
1.Apply some butter on both sides or bread slices. Arrange on an oven mesh-tray.
2.Apply some ketchup mixture on each. Leave sauce behind to top. Arrange first salad leaves, then onion, potato, tomato capsicum and cucumber. Top with thin slivers of cheese finally dot with ketchup mixture.
3.Preheat oven to 300 degree Celsius.
4.Grill the sandwiches till the bread get toasted and cheese melts well. Cut into triangles with pizza cutter serve hot
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BAJARI KHICHHU

Ingredients
3/4 cup rice flour
1/4 cup bajari flour
1 tsp green chilly paste
1 tsp papadkhar
2 cups water
4 tsp oil
salt to taste
1/2 tsp jeera crushed
Method
1.mix water,oil,salt,chilly paste,papadkhar in a nonstick pan and put on flame for boiling
2.once it starts boiling add both the flours and jeera stirring continueslysee that no lumps are formed
3.put off the gas and cover with lid for 2 minutesserve hot decorated with a few coriander leaves and chilly oil
Tips for chilly oil= take 5 tsp oil add some red chilly powder and a little salt to it
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BHUTTA SANDWITCH

Ingredients
For the bhutta filling-1 cup corn seeds deseeded from the cobs
A pinch of sugar
2 tsp oil
pepper for seasoning
1 medium green chilly chopped(optional)
1 tbsp coriander leaves finely chopped
1/2 tsp garlic paste
1 pinch oregano
salt to taste
For the bread spread-
butter
tomato ketchup1/2 cup
grated cheese
Bread 8-10 slices
Method
1.Pressure cook the corn seeds with a little water till they are tender.
2.Grind coarsely the corn seeds.
3.In a pan heat oil n add sugar with corn paste.Add garlic n green chillies.Cook for 1 min.
4.take it off the flame n add salt,pepper,oregano n half of the grated cheese n coriander leaves.
5. Butter 4-5 slices one 1 side. Spread ketchup on remaining 4-5 slices on 1 side.
6.Place the buttered side first.Put the filling on top of it.Sprinkle some grated cheese.Now place the ketchup spreaded bread slice on top, at last.Serve with green mint chutney.
you can girdle or toast the sandwhiches too.
-------------------------------

MOONG DAL DHOKLAS

Ingredients
1 teacup moong dal with skin
2 teaspoons gram flour (besan)
2 green chillies
1 tablespoon fresh curds
2 teaspoons fruit salt
a pinch asafoetida
salt to taste
For the topping 2 tablespoons finely chopped cabbage
2 tablespoons finely chopped carrots
Method
1. Soak the moong dal for 2 hours. Drain.
2. Add the green chillies and a little water and grind in a mixer.
3. Add the gram flour, curds, asafoetida and salt.
4. When you want to serve, add the fruit salt and mix well.
5. Pour the mixture into two thalis of about 200 mm. diameter. Sprinkle the cabbage on top and steam for 5 minutes.
6. Serve hot.
Excellent for breakfast or tea-time.
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CHILLI CHEESE TOAST

Ingredients
Bread 8 slices
Cheese grated 1-½ cups
Onion 1 chopped
Capsicum 1 chopped
Green chilli 2 chopped
METHOD
1. Mix the cheese, capsicum, onions and green chilli in a bowl. Mix well.
2.Divide the mixture into 8 equal portions.
3.Toast the bread on a tava on one side.
4.On the undone side spread the cheese mixture and grill.
5.The oven should be preheated at 180 degrees.
6.Grill till the cheese melts and turns golden brown.
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DHOODHI-LAUKI MUTHIA

Ingredients
1-cup grated doodhi
1/2-cup besan (Bengal gram flour)
3/4 cup rice flour
1 tsp salt
1/2 tsp chilli powder
1 tbsp Oil
1/2 tsp mustard seeds
1/3 tsp turmeric powder
1 tsp coriander-cumin powder
A pinch of asafoetida
1 tbsp sugar
1 tbsp grated coconut
1 piece ginger (grated)
2 green chilies (finely cut)
Fresh coriander leaves and grated coconut for garnish
Method:
1.To make Muthias first mix besan and rice flour well then add salt, chilli, turmeric, and coriander- cumin powder and sugar.
2.Then add doodhi, grated coconut, green chilies and ginger. Bind the dough with the help of water.
3.Now roll it into thin rolls and steam this roll in steamer. Once the rolls are steam-cooked then remove and cut in rounds.
4.Heat oil in a pan and add mustard seeds and temper the Muthias. Garnish with coriander leaves and grated coconut and serve
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ALU KE ROLL

Ingredients
Potatoes, boiled and grated 4 medium
Carrot, grated 1 medium
Onion, chopped 1 medium
Fresh coriander leaves, chopped 2 tablespoons
Salt to taste
Green chutney 3 tablespoons
Cheese, grated ½ cup
Milk 2 cups
Brown bread 8 slices
Olive oil ½ cup
Method:
1.Preheat oven to 200°C.
2.Mix together potatoes, carrot and onion well. Add coriander leaves and salt and mix well.
3.Add green chutney and grated cheese and mix again. Divide the mixture into eight portions.
4.Take milk in a bowl. Remove the crusts from the brown bread slices and dip each slice in milk. Gently squeeze to remove excess milk.
5.Place a portion of the potato mixture in the centre of each slice and fold the edges of the slice to cover the potato mixture completely. Further shape it into a croquette.
6.Grease a baking tray with a little olive oil and place these rolls on it. Brush some oil on the rolls. 7.Place the tray in the preheated oven and bake at 200°C for about fifteen minutes.
8. Brush with a little more olive oil and continue to bake till the rolls are crisp.
9.Serve hot.
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FATTOUSH

Ingredients
1 medium green capsicum, seeded,
1 inch pieces1 medium tomato,
1 inch pieces1 medium cucumber,
1 inch pieces1 medium onion,
1 inch pieces2-3 bread slices,
3 tablespoons olive oil
1 small iceberg lettuce, hand torn
5-6 black olives
5-6 green olives
1-2 sprigs fresh parsley
For dressing3 tablespoons olive oil
1 tablespoon vinegar
1 tablespoon lemon juice
Salt to taste
½ teaspoon black peppercorns, crushed
1 tablespoon chopped fresh parsley
1 teaspoon crushed dried mint leaves
METHOD
1. Heat olive oil in a pan, add bread pieces and sauté on medium heat to make croutons.
2. To make the dressing take olive oil in a bowl, add vinegar, lemon juice, salt, black peppercorns, parsley, dried mint and whisk well.
3. Tear iceberg lettuce into a bowl. Add all the vegetables and onion. Add black and green olives. Tear parsley and add. Toss well.
4. Just before serving pour the dressing over, add the croutons and toss.
5. Serve immediately.
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MIX DAL PAKORA

Ingredients
1-cup chana daal (bengal gram)
1/3-cup dhuli moong (husked green gram)
1/3-cup dhuli urad (husked black gram)
1/3-cup arhar (yellow lentils)
1 tbsp salt or to taste
1/2 tsp heeng (asafetida)
1 tsp chilli powder
1/2 tsp meetha (baking) soda
2 tsp ajwain seeds (carum/thymol)
Oil for deep-frying
Preparation
1.Clean, wash and soak the four daals for 4-5 hours.
2.Grind the daals, without using water ( you need a dough like consistency). The texture should be a bit grainy.
3.Mix in rest of the dry ingredients and shape the dough into slightly flat rounds 2-3 inch (6 cm) in diameter. Heat the oil and over high heat, put in as many balls as come in without touching, turn after about 10 seconds, and lower the heat. Cook till firm on both sides, but not brown.
4.When cool, slice into 1/2 inch (6 cm) thick slices. Before serving, deep-fry the slices, first over high heat then lowering the heat till crisp. Serve with Hari Chutney.
---------------------------------

MOONG DAL KI PAKORI

Ingredients
Dhuli Moong daal (husked green gram) 1 cup, soaked in water for 3-4 hours
Salt 1 tsp or to taste
Hari mirch (green chillies), chopped fine to taste
Methi (Fenugreek) leaves, chopped fine
¼ cupAdrak (ginger) chopped fine
2 tspOil for deep-frying
METHOD
1.Grind the daal to a smooth consistency without using water.
2.Beat the daal till fluffy and mix in the rest of the ingredients.
3.Heat the oil and drop teaspoonfuls into the hot oil and fry, to a golden brown and serve.

PUDINA PURI

Ingredients
2 cups plain flour (maida)
1/2 cup mint leaves (phudina)
1 teaspoon cumin seeds (jeera)
2 green chillies, chopped
1 tablespoon lemon juice
1 teaspoon sugar
salt to taste
oil for greasing and deep frying
Method
1. Pound the mint leaves, cumin seeds, green chillies, lemon juice, sugar and salt together in a mortar and pestle.
2. Combine this mixture with the flour, add enough water and knead into a firm dough. Divide into 15 equal portions.
3. Roll out on a lightly greased surface into thin circles of 75 mm. (3") diameter.
4. Deep fry in hot oil till golden brown and drain on absorbent paper.
5. Serve hot.

SPICY POTATO & ROTI ROLL

SPICY POTATO & ROTI ROLL
For the rotis
1 1/2 teacups plain flour (maida)
1 1/2 teacups wheat flour (gehun ka atta)
2 slices white bread
1/2 teaspoon ghee (optional)
1/2 teaspoon salt
ghee for frying
For the potato rolls
6 to 7 boiled and mashed potatoes
3/4 teacup boiled and mashed green peas
1/2 teacup grated cheese
3 chopped green chillies
1 teaspoon garam masala
1 teaspoon lemon juice
salt to taste
1/2 teacup plain flour (maida) mixed with 1 teacup water and a pinch salt
bread crumbs
oil for frying
To be mixed into masala water
2 teaspoons amchur powder
1 teaspoon chilli powder
1/2 teaspoon garam masala
1/4 teaspoon salt
3/4 teacup water
To be mixed into an onion masala mixture 2 chopped onions
1 teaspoon chilli powder
1 teaspoon amchur powder
1/2 teaspoon salt
To serve
green chillies in vinegar
For the rotis
1. Soak the bread slices in water for a few minutes. Squeeze out the water and crumble thoroughly.
2. Sieve the flours.
3. Add the crumbled bread, salt and ghee to make a dough by adding water.
4. Roll out into thin rotis and cook each roti on a tava on both sides for a few seconds.
For the potato rolls
1. Mix the potatoes, green peas, grated cheese, green chillies, garam masala, lemon juice, and salt and shape into long rolls of the size of the puris.
2. Make a batter by mixing the flour, water and salt.
3. Dip the rolls in this batter, roll into bread crumbs and fry on a tava with a little oil
How to proceed
1. Apply a little masala water, sprinkle a little onion masala mixture and chillies in vinegar on each roti.
2. Put a potato roll in the centre, fold and cook each roti on both sides for a few minutes using a little ghee.
3. Serve hot.

PANEER FRANKIE

For the wraps
1 cup wheat flour (gehun ka atta)
1 cup plain flour (maida)
4 tsp oil
½ tsp salt
For the stuffing
1 cup cauliflower, grated
1 cup paneer (cottage cheese), grated
3 chopped green chillies
2 tbsp chopped coriander
2 tsp oil
salt to taste
Other ingredients oil for cooking
For the wraps
1. Mix the flours, oil and salt and make a smooth and pliable dough by adding enough warm water.
2. Knead the dough well and keep for ½ an hour. Knead again.
3. Divide into 6 portions and roll out each portion into 150 mm. (6") diameter rounds with the help of a little flour.
4. Cook lightly on both sides on a tava (griddle) using enough oil till they are well cooked.
For the stuffing
1. Heat the oil in a kadhai and add the green chillies and cauliflower.
2. Stir fry till the cauliflower is cooked.
3. Add the paneer, coriander and salt and cook for some time.
4. Divide into 6 portions and keep aside.
How to proceed 1. Place a hot wrap on a plate, place a portion of the stuffing on it.
2. Roll it up and serve hot.
-----------------------------------

Chichpea and Potato Burger

Ingredients
Chickpeas (kabuli chana), soaked, boiled and mashed 1 cup
Potatoes, boiled and mashed 4-5 medium
Oil 1 tablespoon + to fry
Onion, chopped 1 medium
Green chillies, chopped 2
Fresh coriander leaves, chopped 2 tablespoons
Salt to taste
Lemon juice 1½ teaspoons
Brown bread crumbs (for coating) ¾ cup
To serve
Whole wheat burger buns 4
Mustard paste 1 tablespoon
Tomato ketchup 8 tablespoons
Lettuce leaves 10-12
Onion, cut into rings 1 medium
Method
1.Take mashed potatoes in a bowl.
2.Heat one tablespoon oil in a pan. Add onion and sauté till transluscent. Add green chillies and sauté for half a minute.
3.Add this to the potatoes along with mashed chickpeas, coriander leaves, salt and mix well. Add lemon juice and mix.
4.Take a portion of this mixture and shape into a ball. Roll in breadcrumbs and shape into a patty. Similarly make more .patties with the rest of the mixture.
5.Heat a pan, pour a little oil and place the patties, a few at a time, and cook till evenly golden on both the sides.
6.Slit burger buns and place them on the hot pan and cook till slightly crisp.
7.Take some lettuce leaves and tear. Apply a little mustard sauce and tomato ketchup on the bottom half of a burger bun
8.and place lettuce leaves over the sauces. Place a patty on the lettuce leaves.
9.Apply a little mustard sauce and tomato ketchup to the top half of the bun and place some onion rings over the sauces.
10.Similarly prepare the other burgers and serve immediately.
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Cabbage Sandwitches

Ingredients:
2 slices sandwich bread
1 cup cabbage shredded fine
1 carrot cut in thin juliennes
2 garlic pods
1/2 piece ginger
1/2 tbsp butter
1/2 tbsp grated cheese
1/4 tsp pepper powder
salt to taste
Method:
1.Heat the butter in a skillet.
2.Add the cabbage and carrot.
3.Stir fry till tender.
4.Add salt, pepper, garlic and ginger stir and remove. Cool the mixture.
5.Place a spoonful of the mixture on a slice of bread.
6.Place the other slice on top of it.
7.Grill in a pre-heated oven (sandwich toaster may also be used).
8.Remove when golden brown and sprinkle with fine grated cheese while still hot.
9.Serve with tomato ketchup or mexican sauce.
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Vegetable Gold Coin

Ingredients:
25 to 30 slices - bread
20 tbsp - flour
250 gms - french beans
2 bunches - spinach
4 - medium sized potatoes
250 gms - carrots
2 - small onions
½ tsp - ajinomoto
8 to 10 - green chillies
10 tsp - green chilli sauce
2 tsp - vinegar
6 tbsp - oil for sauteingoil for deep frying
salt to taste
Method:
1.Finely chop the spinach and boil without any water for 5 minutes till all water has evoparated.
2.Chop the french beans, carrots and onions very finely.
3.Boil the potatoes and mash while still hot.
4.Cut rounds from the slices of bread using a cutter or a lid.
5.Add enough water to the flour to obtain a slightly thick mixture (it should be of dropping consistency, thick enough to coat the gold coin).
6.Now heat 6 tablespoons of oil in a heavy bottomed vessel.
7.Put in the chopped French beans, carrots, onions, ajinomoto and green chillies.
8.Cook till fairly tender.
9.Add in the mashed potatoes, boiled spinach, salt, chilli sauce and vinegar and mix well.
10.Fry for about 5 minutes and remove. Cool completely.
11.Put about 1 tablespoon of this preparation on each circular piece of bread (a bread coin).
12.Dip each in flour mixture n deep fry in hot oil on a medium flame till golden brown.
13.Serve hot.
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Spicy Toastettes

Ingredients:
8-10 slices of sandwich bread
1 cup thick white sauce
1/2 cup grated cheese (processed)
2 crushed red chillies
salt to taste
1/4 cup corn (boiled or canned)
1/4 cup mixed vegetables (beans, carrots, potatoes) boiled
.2 tbsp finely chopped coriander
For the white sauce
2 tbsp. white flour (maida)
2 tsp. butter
1 to 1 1/2 cups milk
2 tbsp. grated cheese
.salt & pepper to taste
Method:
1.Take a heavy pan and dry-roast the flour till you get the aroma.
2.Cool the flour.
3.Heat butter in the same pan and add half the milk and cheese.
4.Mix remaining milk and flour to make smooth batter. Add batter to the boiling milk and stir continuously.
5.Cook till the sauce is fairly thick. Add salt and pepper.
Method fot Toastettes
1.Butter the bread on both sides.
2.Cut into 2 triangles each. Or keep whole, as desired.
3.To the white sauce add the corn, mixed vegetables, salt and mix.
4.Cook a little to thicken if required.
5.Spread mixture on each slice.
6.Sprinkle crushed chilli, coriander and cheese.
7.Bake in pre-heated oven for 10-12 mins, till bread toasts to a light brown.
8.Serve hot with sauce.
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ALOO TIKKI

Ingredients:
For crust:7-8 potatoes boiled, peeled, mashed
1/2 tsp. turmeric powder
3 green chillies grouned
1/2 tsp. punjabi garam masala
1/2 cup bread crumbs
salt to taste
For filling:1 cup channa dal cooked & drained
1 tsp. ginger grated1 tsp. garlic grated
3 green chillies finely chopped
1/2 tsp. cuminseed powder
1 tsbp. coriander
salt to taste
oil for shallow frying
Method:
For crust:
Mix all ingredients together thouroughly.Keep aside.
For filling:
Mash cooked dal coarsely with hands.Mix all the ingredients.
To proceed:
1.Take a tbspful of potato mixture, spread on palm.
2.Place a tspful of dal mixture in centre.
3.Roll so as to keep dal mixture inside and potato out.
4.Press gently into rounded flattish patties.
5.Shallow fry on a griddle, drizzling oil to crispen crust.
6.Serve hot with tamarind chutney and green chutney. or with tomato ketchup.
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GHAAT

Ingredients:
1/2 cup maize germ
2 cups water
salt to taste
1 tsp. ghee
Method:
1. Wash maize germ well. Add water and salt.
2.Bring to a boil, stirring continuously, to avoid forming lumps.
3.Cover loosely and cook on very low flame.
4.Stir frequently and add more water if required.
5.Takes about 25-30 minutes to cook well.
6.Take off fire, add ghee, stir well well and serve with curds or hot milk and sugar.
This is a tipical rajasthani dish is a substitute for rice.
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PANEER PARATHA

Ingredients:
1 recipe paratha dough (refer introduction)
1 cup paneer crumbs
4-5 green chillies finely chopped
1 onion finely chopped
1 tbsp. coriander finely chopped
1 tsp. mint leaves finely chopped
salt to taste
2 tbsp. gheeghee or oil to shallow fry
Introduction to Parathas
Method:
1.Roll dough to a large square.
2.Spread some ghee all over.
3.Fold in half. Spread ghee.
4.Fold in quarter. Spread ghee.
5.Roll again to full size. Repeat above procedure.
6.Roll into a tight swissroll. Refrigerate for 15 minutes.
7.Break off lumps and use as regular paratha dough.
8.Mix all filling ingredients.
9.Take a lump of dough. Roll halfway. Spread some filling.
10.Make a tight swissroll. Twist to a spiral. Press roll to full size.
11.Shallow fry.
12.Serve hot with any gravy vegetable.
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METHI MATHRI

Ingredients
refined flour (maida) 2 cups
Salt to taste
carom seeds (ajwain) ½ teaspoon
dry fenugreek leaves(kasoori methi)
1 tablespoon olive oil + to deep fry 5 tablespoons
METHOD
1. Take flour in a bowl, add salt, carom seeds, kasoori methi and mix well.
2. Add five tablespoons of olive oil and mix well. Add sufficient cold water and knead into a hard dough. Cover and rest the dough for fifteen minutes.
3. Divide into twenty-four equal balls and flatten them slightly. Roll them out thinly into small puris and fold in half and then fold again to make a triangle. Stick a clove at one corner making it appear like a paan.
4. Heat oil in a kadai. deep-fry on med. till golden ,crisp.
5. You can also make them in round shape. Lightly prick them with a fork so that the mathris do not rise like puris.
6. Drain and place on an absorbent paper. Cool completely. Store in airtight tins.
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DAL PARATHA

For the dough
1 cup whole wheat flour (gehun ka atta)
1 teaspoon oil
salt to taste
For the filling
1/2 cup yellow moong dal (split yellow gram)
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
1/4 teaspoon turmeric powder (haldi)
1 teaspoon oil
salt to taste
Other ingredients oil for cooking For the dough
1. Combine all the ingredients and knead into a soft dough using enough water.
2. Divide into 6 equal portions and keep aside.
For the filling
1. Wash and soak the dal for at least 20 minutes. Drain.
2. Cook the dal in 3/4 cup of water till all the water is absorbed.
3. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, cooked dal, turmeric powder, chilli powder and salt.
4. Simmer till the dal mixture is dry, stirring continuously.
5. Cool completely and divide into 6 equal portions.
How to proceed
1. Roll out one portion of the dough into a circle of 100 mm. (4") diameter.
2. Place one portion of the filling mixture in the centre of the circle.
3. Bring togehter all the sides in the centre and seal tightly.
4. Roll out again into a circle of 150 mm. (6") diameter, using flour to roll the paratha.
5. Cook on a tava (griddle), using a little oil, until both sides are golden brown.
6. Repeat with the remaining dough and filling to make 5 more parathas.
7. Serve hot.
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METHI MATHARI

Ingredients
refined flour (maida) 2 cups
Salt to taste
carom seeds (ajwain) ½ teaspoon
dry fenugreek leaves(kasoori methi) 1 tablespoon
olive oil + to deep fry 5 tablespoons
METHOD
1. Take flour in a bowl, add salt, carom seeds, kasoori methi and mix well.
2. Add five tablespoons of olive oil and mix well. Add sufficient cold water and knead into a hard dough. Cover and rest the dough for fifteen minutes.
3. Divide into twenty-four equal balls and flatten them slightly. Roll them out thinly into small puris and fold in half and then fold again to make a triangle. Stick a clove at one corner making it appear like a paan.
4. Heat oil in a kadai. deep-fry on med. till golden ,crisp.
5. You can also make them in round shape. Lightly prick them with a fork so that the mathris do not rise like puris.
6. Drain and place on an absorbent paper. Cool completely. Store in airtight tins.
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MASALA PAV

Ingredients
4 ladi pavs
2 tablespoons butter
For the masala :
1 cup onions, chopped
cup tomatoes, chopped
cup capsicum, chopped
teaspoons finely chopped
garlic 2 teaspoons finely chopped
ginger 1 teaspoon finely chopped
green chilli
a pinch turmeric powder (haldi)
1 teaspoon chilli powder
1 tsp black salt (optional)
2 tablespoons oil
salt to taste
For the garnish
2 tablespoons chopped coriander
To serve onion rings lemon wedges
Method
1. In a micro safe bowl combine oil, onions , garlic and micro on HIGH for 4 minutes.
2. Add tomatoes, ginger, green chilli, turmeric pwd, chilli pwd , black salt and micro on HIGH for 3 minutes.
3. Add the capsicum and salt and microwave on HIGH for another 2 minutes.
4. Divide the masala mixture into 4 equal parts.
How to proceed
1. Cut each pav horizontally into 2.
2. Apply 1 teaspoon of butter on each slice of pav.
3. Spread the masala mixture on top and microwave on HIGH for 20 seconds.
4. Garnish with the chopped coriander and serve with onion rings and lemon wedges.
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METHI NA DHEBRA

METHI NA DHEBRA
ingredients
2 cups fenugreek leaves (methi),
chopped 1 cup millet flour (bajre ka atta)
1/4 cup whole wheat flour (gehun ka atta)
1 tablespoon Bengal gram flour (besan)
1/2 teaspoon chilli powder
1/4 teaspoon asafoetida (hing)
1/4 teaspoon semolina (rawa)
1/2 cup fresh curds
2 tablespoons fresh garlic,chopped
2 green chillies, chopped
1 tablespoon oil
1 teaspoon sugar
salt to taste
Other ingredients
oil for cooking
METHOD:
1.Make as theplas.
THIS IS A GUJRATI HEAVY SNACKS.
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CABBAGE & PANEER SANDWITCH

Ingredients
8 bread slices
cup grated cabbage
cup crumbled paneer (cottage cheese)
tablespoons chopped coriander
2 green chillies, finely chopped
butter for grilling salt to taste

Method
1. Combine the cabbage, paneer, coriander, green chillies, butter and salt.
2. Divide into 4 portions.
3. Place a portion of this filling on a slice of bread.
4.Top with another slice of bread.
5. Apply butter on the outer surface of the sandwich and grill in sandwich grill .
6. Serve hot.
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