Palak Puri ( Spinach Puri)

Ingredients:

Wheat flour(atta) - 2 cups

Gram flour(besan) - 2 tbs

Rice flour - 2 tbs

Palak(spinach) - 1/2 bunch

Green chillies - 4-5 no

Cumin seeds(roasted) - 1 tsp

Ginger - 1 small small piece

Red chili powder- 1 tsp

Turmeric powder - a pinch

Asafoetida - a pinch

Sesame seeds - 1tbs

Salt to taste

oil for frying.

Procedure:

1.Wash the spinach leaves in water and blanch in boiling water for about 5 min.
2.Then in a blender pot take spinach leaves, green chillies, ginger, cumin seeds and grind in to fine paste.

3.Take all flours , add salt, asafoetida, sesame seeds and mix with fingers

4. Now mix the palak paste in the atta, add red chili powder,turmeric powder and 1 tbs oil while kneading into semi hard dough.

5.Now make equal sized balls and roll into round shape puries.
Deep fry puries in hot oil from both sides on medium to high heat.
6.Serve palak puri hot with aloo sabji or red chili chutney.

Rajma Masala

Ingredients:

Rajma( red kidney beans) - 1 cup (soaked overnight)
Onion finely chopped - 1 big size
Tomato finely chopped - 1 medium size
Ginger-garlic paste - 1/2 tbs
Green chillies - 2
Cumin seeds - 1 tsp
Red chili powder - 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Bay leaf - 2
Garam masala - 1 tsp
Oil - 2 tbs
Salt to taste
Finely chopped coriander leaves

Procedure:
1. Wash soaked rajma (overnight) and pressure cook it for up to 2 whistles. Keep water of cooked rajma for curry.
2. Heat oil in a pan and add bay leaf and cumin seeds. When cumin seeds splutter add cut onions and fry them till golden brown.
3. Now add ginger garlic paste and green chillies and saute for few seconds.
4. Add all spices except garam masala and saute for few seconds.
5. Now add the cut tomatoes and cook them till mushy.
6. Add boiled rajma along with the boiled water and bring it to a boil.
7. Add salt and garam masala powder, cover it and cook on a medium flame till everything blends together. (Approximately 15 minutes).
8. Garnish with coriander leaves and serve hot with chapati or rice.

Simple Tomato Soup

Ingredients:

Tomatoes(big) - 2
Onion (medium) - 1/2
Ginger - 1 small piece
Pepper powder - as per taste
Salt - as per taste
Cumin powder - 1/2 tsp
Butter - small cube

Corriander leaves for garnish
Water.

Procedure:

1. Cut tomatoes, onion and ginger into pieces, and cook them in a pressure cooker with 2-3 whistles and then grind it into smooth paste by adding some water.
2.Filter the mixture and then in a heavy bottom pan pour this mixture.
3.Add butter, salt, cumin and pepper powder and required amount of water.
4.Make it boil , if required add water.
5. Garnish with corriander leaves and serve hot with bread stick.

Shahi Bread

Ingredients:

Bread slices - 5-6

Sugar - 1 cup

Cardamom powder - 1/2 tsp

Ghee to fry

Procedure:

1. Prepare sugar syrup, for this boil 1 cup sugar with 1.5 cups water and make sugar syrup.

Put some powdered cardamoms into the sugar syrup it gives good flavour

2. Cut each bread slice into 4 pieces and keep them spread in a plate to dry for about 1 hr. Doing so it absorbs less ghee while frying.

3. Fry the bread pieces in the ghee till golden brown and drain them on tissue paper for 5-10 min.

4. Put the pieces into sugar syrup and take it out after 1 minutes.

It tastes very good and crispy.

Rawa Sheera ( Semolina Pudding)

Ingredients:

Rawa - 1 cup
Milk or water - 2 cups
Ghee or clarified butter - 4-5 tablespoon

Sugar - 3/4th cup

Cardamom powder - 1/2 teaspoon

Cashewnuts and Raisins

Procedure:

1.Heat the pan and put ghee, add the rawa & saute it till the rawa turns light brown .

2.In the another vessel boil the milk (you can take water instead of milk), add sugar in it so that it dissolves. Add this milk -sugar mixture to the rawa & mix well so that it does not form lumps.

3.Once the rawa absorbs the milk completely & swells up, lower the flame & cover it with a lid for 5-10 min .

4.Add Cardamom powder and garnish with almonds, cashewnuts & raisins.

Peanut chikki (Shengadane Papadi)

Ingredients:

Roashed and grinded peanuts - 1 cup

Sugar - 1 cup

Grated coconut - 4-5 tbs

Ghee/butter - 1 tsp

Procedure:

1. Take the sugar in a non-stick pan and heat it on medium flame, till the sugar melts completely. (Do not add water)

2. Add Peanut powder and coconut to the above sugar syrup.

3.Remove from fire and mix all ingredients together.

4. Grease the reverse side of plate with ghee/butter and spread the hot mixture on it and roll evenly with greased chapati roller.

5. With knife make the square pieces immediately and allow it cool down.

After 5 min sweet delicious peanut chikkies are ready to eat.

Basundi

Ingredients:

Milk - 1 litre

Sugar - 1/2 cup

Crushed Cardamoms - 2-3

Chopped almond - 5-6

Chopped cashew nut - 5-6

Procedure:

1.Boil the milk in a big pan.

2.Keep stirring constantly on medium heat and reduce it till it becomes thick and the quantity of the milk is approximately half a litre.

3.Add the sugar and cook the mixture for another 10-15 minutes. Stir the mixture and remove from the fire.

4.Transfer the Basundi to a bowl and add the cardamom powder and chopped nuts and mix thoroughly. Serve hot or cold.

Nan Khatai / Biscuits

Ingredients:

Maida or all purpose flour - 1 and 1/2 cup

Gram flour or besan - 1 cup

Powdered sugar - 1 cup

Ghee/clarified butter - 1 cup
Cardamom powder - 1 tsp
Baking soda - 1/4 tsp

Almond slices for garnish

Procedure:

1.Heat ghee till it melts.

2.Seive maida, besan and sugar in a mixing bowl and add baking soda and powdered cardamom and mix all together properly.

3.Add ghee little by little and prepare a soft dough without adding water. Keep it aside with a tight lid for about 15-20 mins.

4.Now preheat the oven at 300 degree F for ten minutes.

5.In the meanwhile cover the baking tray with greased foil or just grease baking tray with ghee.

6.Make small balls from the dough and put sliced almonds on the top and press lightly and keep it on the tray. Maintain some gap between the cookies.

7.Now keep the tray in the oven for 10-15 minutes at 350 degree F till some cracks are formed and cookies aroma come well. Set it aside to cool for 10 minutes and transfer it on to a wire rack to cool down completely. store in a airtight container.

Gobi Mutter

Ingredients:

Cauliflower cut into medium size florets - 300-400 gm

Fresh green peas - 1/2 cup

Minced garlic - 2 -3 cloves

Mustard seeds - 1/2 tsp

Red chilly powder - 1 tbs

Turmeric powder - a pinch

Coriander powder - 1 tsp

Cumin powder - 1/2 tsp

Garam masala powder - 1 tsp

Asoafotida(hing) - a pinch

Chopped coriander leaves for garnish

Salt to taste

Cooking oil - 3 tbs

Directions:

1. Wash the cauliflower florets thoroughly in salted water and drain. Keep aside.

2.In a non-stick pan , take 3 tbs of vegetable oil and splutter the mustard .Add minced garlic, saute for 30 seconds. Don't burn it.

3.Then add the florets and green peas, along with the all spices and salt. Cover the pan .

4. This will dry cook the vegetables without adding water into the pan and the steam generated will also keep them from sticking to the bottom of the pan or burning.

5.After 10 minutes, carefully lift up the covering dish check if the veggies are cooked. 10 minutes are enough for the dish to be cooked well, if the vegetables are fresh.

6.Add garam masala and check for salt and remove into a bowl. You may garnish with finely chopped coriander leaves.

7.Serve hot with chapatis or naan.

Simple Onion paratha

Ingredients:

Wheat Flour - 2 Cups
Oil - 1 tbs
Curd - 2 tbs
Chopped onion – 1 Large
Chopped green Chillis - 2-3 nos.
Chopped coriander leaves - 1/2 bunch
Salt to taste
Oil to shallow fry the parathes.

Procedure:

1.Add the above chopped ingredients to the Flour. Also add Oil ,curd and Salt and Mix the flour well.
2.Knead the dough very well using very little water as we have added curd also.The dough should be enough stiff.
3.Make equal size of balls and roll them like the usual chapathis. The rolled chapathis should be thicker than usual.
4.Heat tava on medium fire and put some oil and cook the paratha on both the sides tilll golden brown.
5. Serve hot with any type of pickle or thick curd.

Indian Puri

Ingredients:

Wheat flour (atta) - 2 cups

Semolina(Rava) - 2 tbs
Salt : to taste

Peanut oil - 2 tbs

Peanut oil - for frying

Procedure:

1.Mix wheat flour, rava, oil (2 tbs) and salt in a bowl.

2.Make dough by adding water to it. Make the dough a bit stiff so that it could be rolled easily and puries will puff good.

3. Knead the dough and keep it aside for 5 minutes.

4.Take small pieces of dough about the size of lemon and roll them thick into 3-inch diameter circle using some oil. Also you can use flour for rolling puri .
5.Deep-fry puries in the oil from both the sides till golden and should puff up good. Remove the excess oil using a paper towel.

6.Serve hot with your special sabji.Puries taste good with potato curry.

Chiwda

Ingredients:

Poha- 1/2 kg

Mustard seeds - 1 teaspoon

Cumin seeds - 1 teaspoon

Peanuts - 1/4 cup

Daliya - 1/4 cup

Cashew Nuts(chopped) - 1/4 cup

Dry coconut(cut into pieces) - 2 tablespoon

Poppy seeds - 1teaspoon

Sesame seeds(roasted) - 1 tablespoon

Asafoetida powder - a pinch

Turmeric powder - 1/2 teaspoon

Coriander powder -2 tablespoon

Green chillies (chopped) - 5-6 nos.

Curry leaves - 8-10 nos.

Oil - 5-6 tablespoon

Salt to taste

Sugar to taste

Citric acid to taste

Procedure:

1.First in a large pan, take poha and roast on medium head for 5-10 min with constantly stirring with spoon.Keep aside roasted poha.

2. Clean tha pan with cloth and heat oil in the same pan, add peanuts, daliya,coconut pieces, cashew nuts and fry them till golden in colour.Then take them from pan and keep aside in a separate bowl.

3. In the same pan add some more oil if required,mustard seeds,cumin seeds, poppy seeds, green chillies, curry leaves and stri fry for 1-2 min .

4.Then add fried peanuts,coconut pieces,daliya and cashew nuts and fry on medium heat.

Also add asafoetida (Hing), coriander powder, turmeric powder and fry for few sec.

5. Then add poha (beaten rice ) and toss till it is well coated with oil and all spices.

Sprinkle sesame seeds, salt, citric acid and sugar to taste and toss to mix all ingredients properly.

6. Remove from heat, let it cool and store Poha Chiwda in an airtight box or jar.

Shanker Pali

Ingredients:

Milk : 1/2 Cup

Sugar : 1 Cup
Ghee : 1/2 Cup

Maida : 2 Cup

Semolina : 1/2 Cup

Salt to taste

Procedure :

1. First boil the milk in a vessel and then remove it from fire.

2.Add sugar and stir it to dissolve. Then add ghee and salt and mix it properly.

3. Add maida and rava little bye little to the liquide mixture. Knead the dough and keep aside for 10-15 minutes.

4. Roll it as making a Chappati with a rolling pin. With a cutter make diamond shaped shankarpalis.

5.Fry in ghee or oil till the shanker palis are golden brown.

Store in an airtight container.

Black Chana masala

Ingredients:

Black Chana (soaked overnight) - 2 cups

Finely chopped onion - 1 big size

Finely chopped tomato - 1 medium size

Finely chopped green chillies - 2-3 no.

Garlic-ginger paste - 1 tbs

Hing - 1 pinch

Red chilli powder - 1 tbs

Turmeric powder - 1/2 tsp

Cumin powder - 1tsp

Corriander powder - 1 tbs

oil

salt to taste

Directions:

1.Soak black chana overnight.

2.Cook in a pressure cooker till soft.

3.In a sauce pan heat oil, add hing,saute onions,green chillies, ginger- garlic paste, then add all masales ,tomatoes, salt & cook all ingredients till the tomatoes cooked properly.

4.Then add cooked black chana and bring it to boil. Then cover and cook on low heat for 15 minutes.

5.Cook until the chana is quite soft and has absorbed all flavors.

6. Serve hot with rice or you can eat black chana masala in breakfast.

It is very traditional breakfast dish.

Methi Paratha

Ingredients:

Wheat flour (Atta) - 2 cup

Gram flour (Besan) - 1/2 cup

Methi leaves(finely chopped) - 2 cup

Green chilli (finely chopped)- 2 no.

Cumin powder - 1/2 tsp

Chaat masala - 1 tsp

Red chili powder - 1tsp

Turmeric powder-1 pinch

Sesame seeds - 2 tbs

Oil
Salt (to taste)

Water - 1/2 cup

Procedure:

1. Mix wheat flour, gram flour,sesame seeds, salt and oil(2 tbs) well with your finger tips.

2.Then add methi leaves, green chillies, red chilly powder,cumin powder,turmeric powder,garam masala powder and mix it well by adding water little by little.

3. Knead it to make a stiff dough .

4. Make small balls out of dough and roll out each portion into a thin rounds.

5. Heat the griddle( tava ) and cook the paratha on it.

6. Brush the parathas lightly with oil on both side and cook.

7. Serve hot with chutney or pickle.

Coconut Burfi

Ingredients:

Dessicated coconut - 1 1/2 cup
Sugar - 1 cup
milk - 1 cup
Ghee - 2 tbs
Cardamom powder - 1 tsp
Cashew nuts chopped - 1/4 cup

Procedure:

1.Grease a plate with ghee and keep aside.
2. Heat the sugar and milk on low heat to make a thick syrup.
Remove any scum from the syrup.
3.Add the coconut and mix throughly, cook for 5 mins.Turn off the heat while the mixture is still a thick pouring consistency.
4.Add the cashews , cardamom powder and mix it well.
5.Pour the mixture into the greased plate and quickly spread with spatula. After a few minutes, cut into square shaped pieces with a sharp knife.
6.Store in an airtight container make sure the syrup is very thick before you add the coconut otherwise it will not set.

Uttapam

Ingredients:

Dosa batter (1:3 ratio of urad dal and rice)

Tomato - 1small
Onion - 1 small
Chopped coriander leaves
Green Chillies - 1-2 no.

Procedure:

1.Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowl. Make the batter like dosa but it should be thick not thin like dosa.
2.Heat a griddle or nonstick pan. Brush with a little oil and pour in 4-5 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle .
3.Garnish the surface with a little each of the cut onion, tomato, green chillies, and chopped coriander leaves and spread evenly. Sprinkle some of the oil over and around the uttapam. Cook on low heat until small bubbles appear on the surface, about 5 minutes.
4.Turn over and cook the other side until crisp and golden browen .

5.Serve hot with sambar curry and coconut chutney.

Shabudana Vada

Ingredients:
Sabudana - 1 cup
Potatoes - 2 small size
Green chillies - 4 to 5 no
Peanuts - 1/4 cup (powder)
Lemon juice - 2 tbs
Black pepper(crushed) - 1/2 tsp
Cumin powder - 1 tsp
Salt to taste

Directions:
1.Soak the sabudana for 6 hours in water just enough for them to be immersed.

2.Boil the potatoes and mash them. Add mashed potatoes, crushed chillies, cumin powder, pepper powder, peanut powder ,salt and lemon juice to the soaked sabudana.

3.Mix everything evenly and make flattened vadas, usually slightly uneven in shape and also make small hole in the centre of vadas.

4.Heat oil in a pan and deep fry the vadas on both sides on medium heat so that it should cook properly from inside.

5. Serve sabudana vadas with sauce or any chutney of your choice.

Dosa

Ingredients:

Rice - 3 cups
Urad Dal - 1 cup
Salt to taste
Oil for making dosa

Procedure:
1. Wash and soaked rice and urad dal together in a large bowl ,for overnight.
2.In the next day make a smooth batter of rice and urad dal in grinder.
3.Add salt , mix it well , cover it and keep the batter to ferment for the whole day(10-12 hr min)(It takes more time to ferment in winter).
4.Then while preparing dosa ,heat a non-stick tava on high flame and lightly drizzle some oil on it.
5.Sprinkle few drops of water on tava , to see if tava is ready to prepare dosa (water sizzles when tava is ready).
6.Pour a cup full of batter in the center of tava. Spread batter quickly by swirling batter in a continuous spiral movement with the back of the cup.
7. Put few drops of oil all around the edges.
8. Cook dosa on midium flame until golden in colour. Turn the dosa, carefully lifting the edges,cook the other side for 1 minute. Remove from flame.
9. Dosa is ready to serve with coconut chutney or aloo masala sabji.

Bhakarwadi

Ingredients:

For cover:
All purpose flour(maida) - 2 cups
Gram flour(basen) - 1/2 cup
Asafoetida - 1 pinch
salt to taste
oil - 2 tbsp

For filling:
Gram flour - 1 tbsp
Poppy seeds(khuskhus) - 1 tsp
Sesame seeds - 1 tbsp
Dried grated coconut - 1/2 cup
Coriender seeds crushed - 1tsp
Funnel seeds crushed - 1/2 tsp
Red chilly powder - 2 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1 tsp
Sugar - 1 tsp
Garlic(grated) - 1 tsp
Ginger(grated) - 1 tsp
Finely chopped coriander leaves
Salt to taste
Oil to deep fry

Procedure:
1.Mix gram flour & all purpose flour together.
2.Add salt, asafoetida, 2 tbsp hot oil & enough water to mix it well.
3.Knead to a stiff dough. Keep it aside for 10 min.
4.Roast poppy seeds, sesame seeds, coconut , funnel seeds and coriander seeds and grind to a fine powder.
5.In a pan take 1 tbsp oil and and add grated ginger and garlic ,when it turns colour add 1 tbsp gram flour and roast for 1 min and then take it in a separate bowl and cool it.
6.Then add tha above grind powder, red chilly powder, sugar,salt,garam masala powder and coriander leaves to it and mix well.
7. Divide the dough into small portions & roll each portion into a thin rectangular shaped chappati.
8.Spread the filling all over the chappati & roll up the dough with the filling into a tight cylindrical shape.
9.Seal the edges with a little water.
10.Cut the roll into 1 inch long pieces & deep fry in hot oil till golden brown & crisp.
11. Store this in an airtight container , it will remain fresh for a month.

Bharali Vangi(Masala Vangi)

Ingredients:

small size brinjals - 5-6 nos.
red chilly powder - 2-3 tsp(as per test)
turmeric powder - 1 pinch
garam masala powder -1 tsp
ginger Garlic paste

Masala ingredients:
onion chopped - 1 medium size
cloves - 2
black pepper - 4-5
cinnamon stick - 1 inch
cardamom - 2piece
dagadphool - 1 piece
coriander seeds - 1 tbsp
cumin seeds - 1 tbsp
chana dal - 1 tsp
rice - 1tsp
poppy seeds - 1/2 tsp
peanuts - 1 tsp
dried coconut grated - 2 tbsp
finely chopped coriander
salt to taste
oil - 5-6 tbsp

Procedure:
1.First cut the brinjal into 4 slits per and soak them in water for few mins.
2.In a pan with 1-2 tbsp of oil, roast all tha masala ingredients till brown and then grind it into smooth paste and keep aside.
3.In small bowl take red chilly powder, turmeric powder, salt,garlic ginger paste, 1 tsp oil and mix it well with hands .Then stuff this mixture in brinjals.
4.Now in a pan take 3-4 tbsp oil , add grinded masala paste and saute for a min , then add stuffed brinjals and again saute .
5. Keep the pan coverd and allow brinjals cook in oil till brinjals become tender.Add little water if required.
6. After 10- 15 mins , u will find brinjals are tender and cooked ,add water to make curry(rassa),as per your consistancy.
5.Bharali vangi(masale vangi )are ready to serve , add some garam masala powder if u wish and garnish it with coriander leaves.

Patvadi( Maharashtrian speciality)

This is a very famous main dish of Maharashtrian people.

Ingredients:

For Patvadi:
Besan(Gram flour) - 1 cup
turmeric powder - 1 pinch
mustard seeds - 1 pinch
red chilly powder - 1 tsp
coriander powder - 1/2 tsp
cumin powder - 1 pinch
onion finely chopped - 1/2 small size
ginger-garlic paste -1 tsp
finely chopped coriander leaves
2 tsp oil
salt to taste

For Curry:
red chilly powder - 2tsp
turmeric powder - 1 pinch
cumin powder - 1/2 tsp
coriander powder - 1 tsp
garam masala powder - 1tsp
cumin seeds - 1tsp
ginger-garlic paste 1tsp
bay leaf - 2-3
peanuts -2 tsp
chana dal - 1 tsp
rice- 1 tsp
poppy seeds - 1/2 tsp
dried coconut slices - 2 tsp
black pepper - 1/2 tsp
cloves - 1-2
Black cardamon - 1
cinamon stick - 1 inch
onion cut roughly - 1 small
salt to taste
finely chopped coriander leaves for garnish
4-5 tsp oil

Directions:
For Patvadi:
1.Heat a container with 1 tsp oil, then add mustard seeds, after spluttering add cut onion , then stir till the onion golden brown and the add ginger-garlic paste in it.
2.Now add turmeric,red chilly powder,cumin powder, coriander powder ,salt & then add 3 cup water & let it boil.Once it boiled add chopped coriander & then slowly add besan, keep mixing & let it cook for 5-7 min.
3.Remove it from fire & spread it immediately on a greased, flat dish, spread it not much thinner with help of oily palm & allow to cool for 10-15 min.
4.Now with a help of knife make a rectangle shaped wadi , and our patvadies are ready.

For curry:
1.In a pan take 1 tbsp of oil and roast the onion, chana dal(1tsp),rice(1tsp),peanuts,coconut,poppyseeds,cumin seeds,cloves,black pepper ,cardamon and grind them & make a fine paste of it.(to make paste more fine add little amount of water in it & grind again)
2.Heat another pan , add oil in it then add ginger-garlic paste & then add ground paste in it.At first instance this paste absorb entire oil in a pan,keep mixing it.
3.After 3-4 min, this paste leave the oil ,now add turmeric, chilly powder ,cumin and coriander powder & salt in it and mix it well with paste.
4.Finally add water in it to make a curry & let it cook for 2-3min.
5.Then add garam masala and coriander leaves and remove the curry from fire.
6.Put the patvadies in the curry and serve it with chapati or rice.

Chole

Ingredients:

For Chole:
white channa - 200 gms
finely cut onion - 2 medium size
finely cut tomato - 1 medium size
finely cut green chilly - 2-3 nos
garlic-garlic paste - 1 tbsp
red chilly powder -1 tbsp
turmeric powder - 1 pinch
cumin powder - 1 tsp
coriander powder - 1 tbsp
chole masala powder - 2tbsp
salt - to taste
lemon juice - 1 tbsp
oil - 4 tbsp
whole garam masala - cardamom,cinnamon stick,cloves, black pepper(few pieces of each )
finely chopped coriander leaves for garnish

Procedure:

1.Soak chole in water overnight or to cook on the same day soak them in warm water for at least 5-6 hrs.
2. Then pressure cook chole . Do not drain chole, keep with water.
3.Heat oil in a deep saucepan and add mustard seeds , whole garam masala in the oil.
Then add chopped onion, green chillies to it and saute till they are brown in colour.
4.Add ginger-garlic paste to it and saute for couple of minutes .
5.Add all dry masala powders and salt to it and saute .
Saute the tomatoes till they are soft and mushed up totally.
6.Add the chole to the mixture and mix gently so that chole are properly coated in the mixture
7.Add the reserved water depending on the gravy you need,also see the seasoning .
cook covered for 5-6 minutes and garnish it with coriander leaves
8.Serve hot with bhatura, puri or chapatti with sliced onion and lemon .

Cucumber Thalipeeth

Ingrediants:

1 thick grated cucumber with water

2-3 green chilies chopped fine

finely chopped coriander leaves

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/2 teaspoon garam masala

1 teaspoon garlic ginger paste

1 cup of wheat flour

1/2 cup chickpea flour (besan)

2 tablespoon rice flour

salt to taste

oil to fry

How to Prepare:

1. First in a big bowl take wheat flour, chickpea flour and then add all the above ingrediants.

2. Mix it well, and make a thick batter, if required add little water.

3. Keep the tava on high heat and put 1 tsp of oil and spread it evenly on tava.

4. Take a cup of batter and spread it on hot tava. Wait till the thalipeeth becomes golden brown. 5. After a min turn the thalipeeth and put 1/2 tsp of oil over it and again wait for 1-2 min till it get properly cooked.Thalipeeth is now ready to serve.6. Serve hot with tomato ketchup.

Moong Daal Kachori

Ingredients

1/2 cup moong daal
1/2 cup besan
2 cup maida
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp muster seeds
1/2 tsp fennel seeds
1/2 tsp turmeric powder
2 tsp red chilly powder
1/2 tsp cumin powder
2 tsp garlic-ginger paste
finely chopped coriender leaves
lemon juice - 1 tbsp
sugar - 1/2 tsp
salt to taste
pinch of baking soda
oil to deep fry

Procedure:
1.Soak moong daal for 5-6 hours.
2.In one bowl take maida,add pinch of cumin powder, baking soda, salt, 2 tsp oil in it.
Knead it & make a thick dough by adding water & keep it aside for a hour.
3.Grind soaked daal in a grinder without adding water (do not grind it fine , keep somewhat thick).
4.Heat a non stick pan with 3-4 tsp oil ,add cumin, fennel, mustard & corindar seeds & let them splutter. Now add ginger garlic paste & then add turmeric powder ,chilly powder, coriander powder.Add ground daal & mix it well and cook it for 3-4 min.
5.Now add besan in it & again cook it for 4-5 min.
6.Finally add salt ,lemon juice , sugar, coriander leaves & remove it from fire and allow to cool it.
7.Divide dough into small portions & make a small puri of every portion by rolling it.
8. Then place a small mixture in a centre of puri & wrap it like a pouch without a tear.
Press it with palm to make it flat & repeat the same procedure for all remaining puri .

9.Heat a heavy based pan with oil for deep frying and fry kachori on medium heat till golden brown & crispy.
10.Serve hot with tamarind chutney , your favourite chutney.

Chakali

Ingredients:

chana dal - 1 cup
rice -1 cup
moong dal - 1/2 cup
wheat - 1/4 cup
urad dal - 1/4 cup
sesame seeds - 3-4 tbsp
turmeric powder - 1 tsp
red chilly powder- 2 tsp
cumin seeds - 2 tsp
coriander seeds - 2 tsp
green chilly - 5-6 nos.
ginger - small piece
curry leaves - handfull
oil to fry.
salt to taste

Procedure:
1. First make the paste of green chillies,ginger and curry leaves.
2. Also roast cumin,carom & coriander seeds and grind them in a fine powder.
3. Roast all pulses on medium heat , till become crispy & let them cool.Grind pulses in a fine powder.
4.Take the powdered mixture in a large bowl,add sesame seeds ,above paste & ground powder, mix it well.
Now add salt, turmeric & chilly powder.
5.With warm water make a thick dough of it, knead it till enough soften.
6.Now with the help of chakali maker make chakali in a round shape.
7. Then dip fry them till turns to brown and become crispy.
8. Chakalies are ready to serve.

Corn Tikki/Patties

Ingredients:

Fresh corn /frozen corn - 2 cups
All purpose flour as required - 1 tbsp
Chana dhlia - 1/2 cup
Coriander leaves/cilantro(chopped) - 1/4 bunch
Cumin seeds - tsp
Garam masala powder - 1tsp
Ginger garlic paste - 1tsp
Green chillies -2 nos.
Oil - for frying
salt to taste

Procedure:

1. Clean out the corn cob by running the knife vertically or take the frozen corn(for atleast 20mins) before preparing corn tikki/patties.
2. For the Mixture :-
a) Make a coarse mixture of green chillies,cumin seeds,chopped coriander ,gingergarlic paste & thechana dal (dalia) in a grinder.
b)After the coarse textured mixture is ready ,add corn to it.
c) Blend it again and place the mixture in a seperate bowl. Add garam masala ,salt to the corn mixture and mix well.
d) To get a firm texture add all purpose flour & mix well.
e) Make dumplings out of the mixture & press it gently to give it a round shape.
3. Cooking Details:-
Two ways corn tikkis can be prepared -shallow fry (on a non-stick pan) or Deep fry (in kadhai).
For shallow fry :-
a)Take a nonstick pan & place it on medium heat .Then place corn tikkis on it. b) Add a drop or two of oil on each tikki respectively.Allow it cook for a while.
c) As they get golden brown from bottom turn them & cook the other side in the same way .
For Deep-Fry :-
a) Heat oil in a kadai .
b) Check the temperature for cooking the tikkis by adding a small piece into the oil. If it floats up without breaking then oil is ready for frying.
c) Add the tikkis slowly in the oil & cook till golden brown.
4.Serve hot & crispy tikkis/patties with your favourite chutney.

Aloo Tikki/Patties

Ingredients:

boiled potatoes - 6 - 8 of medium size
crushed peas - 1/2 cup
grated or finely chopped ginger - 1 tbsp
green chili finely chopped - 2-3 ( as per test)
some freshly chopped cilantro
red chili powder - 1 tsp
turmeric powder - 1 pinch
cumin powder - 1/2 tsp
coriander powder - 1tsp
bread crumbs - 3-4 tbs
garam masala - 1 tbs
salt - as per test
Oil for cooking

procedure:

1. Smashed the potatoes and add all the above ingredients in to it.And mix it well.
2. Make small balls of the mixture by placing in between your palms, then press it to flatten a bit.
3.Heat a non-stick pan drizzle some oil. Place the patties and cook it on medium flame. Once golden brown, flip it to cook on the other side. Add some oil if needed. You can cook many patties at a time on the pan depending on the surface area.
4.Serve hot and fresh tikkies just plain or with your favourite chutney like cilantro chutney ,tamarind-date chutney .
5. You can also serve aloo patties with chole.

Besan Laddu

Ingredients:

Besan - 2 cup
Powdered cardamoms - 1-2 pinch
Clarified butter or ghee - 1/2 cup
Powdered cashews - 2 tbs
Powdered sugar - 1 cups

procedure:

1.In a non-stick pan put ghee on low heat and add besan and roast till it slightly turns brown.
2. Stir till the mixture becomes sticky.
3.Add powdered cardamom ,cashews and all types of nuts as you like and mix.

4.Remove the pan from heat ,add sugar and mix it well.

5.Make the dough into small balls.

6.Serve when dry.

Masala Vada

Ingredients:

mung dal - 1 cup(soaked overnight)
chana dal - 1/2 cup(soaked overnight)
green chilli - 3-4
garlic-ginger paste - 1 tbs
red chilli powder - 1 tsp
termeric powder - 1/2 tsp
cumin powder - 1/2 tsp
coriander powder - 1 tsp
garam masala powder - 1tsp
salt to taste
oil for frying.

Procedure:

1.Take soaked chana and mung dal , remove excess water using cotton cloth.
2. Blend dal with green chilly, ginger and garlic roughly.Do not make smooth paste by adding water.
3. Add rest of the ingredients and add besan if required.
Make into flat dumplings and deep fry in medium heat till golden brown color and crispy.
4. Serve hot with your favourite chutney.

Aloo Bonda(Batata Vada)

Ingrediants:

Boiled and smashed potatoes - 3-4 medium size
Gram flour(basan)- 1 cup
chopped green chilli - 2
red chilli powder - 1 tsp
turmeric powder - 1 pinch
cumin powder - 1 tsp
corriander powder - 1tsp
garam masala powder - 1 tbs
lemon juice of 1/2 lemon
finely chopped corriander leaves
salt to taste
oil for frying

Procedure:

1. Add salt, red chili powder, garam masala powder , coriander powder ,cumin powder and green chillies to the mashed potatoes and mix well and then add chopped green corriander leaves and lemon juice.
2.In a bowl take a cup of gram flour, add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a smooth batter (neither too thick nor too lose).
3.Make small balls of potato mixture. Dip each ball in the batter and deep fry them till golden brown .Serve aloo bonda hot with tamrind chutney or with ur favourite chutney.

Samosa

Ingredients:
For Sabji:
Boiled potatoes - 2 medium size
green chilli - 2 finely chopped
garlic ginger paste - 1 tbs
cumin seeds - 1/2 tsp
oil - 2 tbs
cumin powder - 1 tsp
corriander powder - 1tsp
red chilli powder - 1 tsp
termaric powder- 1 pinch
garam masala - 1 tbsl
emon juice of 1/2 lemon
chat masala - 1tbs
salt to taste

For samosa sheet :
all purpose flour(maida) - 2cups
semolina - 1 spoonoil - 2tbs
salt to taste

Procedure:
For the dough:
Take the maida,add salt and oil to the maida and mix it well by mixing well each flour grain will be coated with the oil and it gives the cruncytexture to the samosas.Start adding water little by little and kneading properlymake a stiff dough and let it rest for 22-30 mins.

Potato stuffing:
Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies.and turmeric mix well and let cook for few mins.then add the red chillie powdercoriander powder and cumin powder ,add little water so the masalas don't burn.Then add the diced potates,salt and coriander leaves.sprinkle the lime juice over it.And add chat masala.you can make any stuffing of your choice with any variations.

Samosa:
Make rolls of the dough depending on the size of samsosa you want.Roll the dough in circle shape,cut that circle shape into half,take that half ,apply water on all edge,take one end bend it in center and taking other end overlap it on the first edge making it a triangle or cone.Fill the cone with the stuffing and seal the edges properly so that stuffing should not come out,also to get a triangular shape for the samosa.Now fry the samosas in the oil till they turn golden brownon medium flame.And enjoy hot samosas with tamrind chutney or your favourite chutney.

Cabbage Paratha

Ingrediants :

Wheat flour(Atta) : 3 cups
basen : 2-3 tbs
cabbage(grated) : 1 small size
coriander powder: 1/2 tbs
cumin powder : 1/2 tbs
termeric powder: 1 pinch
garam masala powder : 1/2 tbs
salt : to taste
finely chopped green chilli: 3-4
hing: 2 pinch
vegetable oil : to fry
finely chopped coriander

How to prepare:
1. First add pinch of salt, 1 tablespoon oil into the flour and adding enough water make a soft dough as we make for chapati.Knead it for 5 minutes and set aside.
2. Heat 1 tablespoon of oil in a pan and add hing , then green chilli, ginger garlic paste , termeric powder ,salt, cumin powder, coriander powder and then add basen and stir for 3-4 minutes , and then add grated cabbage ,again cook for 5-6 minutes untill cabbage becomes tender.
3. Then add chopped coriander, garam masala powder and cabbage filling is ready.
4. Take small ball of dough and roll it like poori and stuff small amount of stuffing into this poori and close it from all sides.
5. Pat it in the palm and roll it gently like chapati and paratha is now ready for frying.
6. Heat the tava and fry the paratha using few drops of oil .
7. Fry the paratha from both sides till the light brown colour appears.
8. Serve hot with any indian pickles or yogurt.

Mooli Paratha

Ingrediants :
Wheat flour(Atta) : 3 cups
basen : 2 tbs
Radish : 3 medium size
coriander powder: 1/2 tbs
cumin powder : 1/2 tbs
termeric powder: 1 pinch
salt : to taste
finely chopped green chilli: 3-4
ginger -garlic past : 1/2 tbs
dry mango powder :1/2 tbs OR
Lemon juice : 1/2 tbs
hing: 2 pinch
vegetable oil : to fry
finely chopped coriander

How to prepare:
1. First add pinch of salt, 1 tablespoon oil into the flour and adding enough water make a soft dough as we make for chapati.Knead it for 5 minutes and set aside.
2. Peel and grate the mooli and squeeze the grated mooli and then drain all the water.
3. Heat 1 tablespoon of oil in a pan and add hing , then green chilli, ginger garlic paste , termeric powder ,salt, cumin powder, coriander powder and then add basen and stir for 3-4 minutes , and then add grated mooli and again cook for 3-4 minites untill mooli becomes tender.
4. Then add chopped coriander and mooli filling is ready.
5. Take small ball of dough and roll it like poori and stuff small amount of stuffing into this poori and close it from all sides.
6. Pat it in the palm and roll it gently like chapati and paratha is now ready to fry.
7. Heat the tava and fry the paratha using few drops of oil .
8 Fry the paratha from both sides till the light brown colour appears.
9. Serve hot with any indian pickles or yogurt.

Gobi Paratha

Ingrediants:

wheat flour(atta) : 4 cups
Butter or oil : for frying
grated cauliflower : 2 cups
green chillies choped : 2-3
ginger (minced) : 1 teaspoon
cumin powder : 1 teaspoon
garam masala powder : 1teaspoon
salt : to taste
hing : a pinch
finely chopped coriander: 1/2 cup

How to prapare:

1. First add pinch of salt, 1 tablespoon oil into the flour and adding enough water make a soft dough as we make for chapati.Knead it for 5 minutes and set aside.
2. Heat 1 tablespoon of oil in a pan and add hing , then green chilli, grated gobi, ginger,salt, cumin powder, garam masala powder and stir for 3-4 minutes untill cauliflower becomes tender.
3. Then add chopped coriander and the cauliflower filling is ready.
4. Take small ball of dough and roll it like poori and stuff small amount of cauliflower mixture into this poori and close it from all sides.
5. Pat it in the palm and roll it gently like chapati and paratha is now ready to fry.
6. Heat the tava and fry the paratha using few drops of oil .
7. Fry the paratha from both sides till the light brown colour appears.
8. Serve hot with any indian pickles or yogurt.

Aloo Paratha

Ingrediants:

potatoes (boiled amd smashed): 5 medium size
wheat flour(atta) : 4 cups
butter
green chopped chillied : 3-4
mango powder : 1 teaspoon Or lemon juice : 1 tablespoon
ginger(minced) : 1 teaspoon
garlic (minced) : 1/2 teaspoon
red chilli powder: 1 teaspoon
garam masala powder: 1 teaspoon
coriander powder : 1/2 teaspoon
cumin powder : 1/2 teaspoon
salt : to taste
coriander finely chopped for garnishing

How to prepare:

1. Add a pinch of salt, 1 tablespoon oil to tha flour and add little water at a time. Knead into medium soft dough like we do for making chapaties. Knead well for 5-6 minutes and keep aside.
2 . In a big bowl take smashed potatoes, add ginger,garlic, green chillies,chopped coriander mango powder, salt, red chilli powder and garam masala powder.
3. Mix it well and make medium size balls and keep the balls in a dish.
4. Then take the small portion of dough and roll it like poori.
5. Now put one ball of potato mixture over the poori and close it from all side , gently pat the poori with the palm and apply some flour from both sides of poori.
6. then roll it gently like chapati.
7. Heat the tava on medium heat and put some butter and then put the paratha, cook from both sides till the colour of paratha changes to light brown.
8. Finely serve hot with curd or pickle.

Kadhai Paneer

Ingrediants:
paneer(cut into small cubes) : 200 gm
chopped onion : 2
choped tomato : 2
garlic(minced) : 1 tablespoon
green chilli : 3-4
capscium(cut into small pieces) :2
vegetable oil : 3 tablespoon
bay leaf : 1
cardamom powder : 1 teaspoon
cinnamon powder : 1/2 teaspoon
black pepper powder : 1/2 teaspoon
red chilli powder : 1 tablespoon
turmeric powder : 1/4 teaspoon
coriander powder : 1 teaspoon
cumin powder : 1 teaspoon
garam masala powder : 1 teaspoon
salt : to taste
fresh finely chopped coriander for garnishing

Preparation method:

1. Heat oil in a heavy bottom pan.
2. Add bay leaf and chopped onion , fry for 2 minutes then add minced garlic, chopped green chillies and fry till colour changes.
3. Add all masala powders except garam masala powder and chpped tomatoes and stir for some time
4. Then add cut bell peper and paneer cubes and salt to taste and cook for 4-5 minutes.
5. Finally add garama masala powder .
6. garnish with finely chopped coriander and serve hot.

paneer Bhurji

It is very simple and easy to prepare dish and can be prepared in very less time.

Ingrediants:
paneer(crumbled coarsely) : 200gm
vegetable oil : 3 tablespoon
green peas : 1/2 cup
finely chopped onion: 1 medium size
finely choped tomato: 1 small size
choped green chillies : 3-4
garlic(minced) : 1 teaspoon
ginger(minced) : 1 teaspoon
red chilli powder :1/2 teaspoon
termeric powder : 1/4 teaspoon
coriander power : 1 teaspoon
cumin powder : 1 teaspoon
mustard seeds : 1teaspoon
salt : to taste
garam masala powder : 1 teaspoon
coriander finely chopped for garnishing

How to prepare:

1. First heat vegetable oil in a heavy bottom pan.
2. Add mustard seeds ,then chopped onion and green chilli and fry for 2-3 minites.
3. Add minced ginger and garlic and fry till it turns to golden brown.
4. Add all masala powders except garam masala and salt.
5. Add chopped tomatoes and stir sometime.
6. Then add green peas and crumbled paneer into the pan .
7. Stir for 5 min , add fresh cut coriander and garam masala powder.
8.Serve hot with chapati .

Mutter Paneer

Ingrediants:

cooking time : 20 min
preparation time : 30 min

paneer : 200 gm
green peas: 1 cup
onion : 1(blended)
tomato puree : 2 tablespoon
ginger-garlic paste: 1 tablespoon
vegetable oil : 3 tablespoon
milk : 1/2 cup
fresh cream : 2 tablespoon
poppy seeds : 1 teaspoon
decicated coconut: 1 tablespoon
cinnamon stick : 1 inch
cloves : 2
cardamom: 2
bay leaf : 1
chilly powder :1&1/2 teaspoon
turmeric powder: 1/4 teaspoonc
orriander powder : 1/2 teaspoon
cumin powder: 1/2 teaspoon
salt: to taste
garam masala powder : 1 teaspoon
finely chopped corriander for garnish

procedure:

1. First cut the paneer into small cubes and keep aside.
2.In a small pan roast coconut and poppy seeds till the colour chnages ,then make fine power of coconut , poppy seeds,cinnamon stick,clove and cardamom in a grinder.
3.Heat vegetable oil in a heavy bottom pan.
4.Add bay leaf , then onion paste and fry it for sometime, then add ginger-garlic paste and again fry till the colour changes to golden brown.
5. Add chilli podwer, termeric powder , all masala powders and salt to taste and then add tomato puree , fry for 2 minutes.
6. Add milk and fresh cream and simmer for 2 minuteson low heat ,if required add little water as per you like greavy.
7. Add paneer ,garam masala to the greavy .
8. Garnish with chopped corriander .
9. Serve hot with simple chapati or naan.

Paneer butter masala

This is a very famous north indian dish. It tastes very rich and delicious.

cooking time : 20 min
preparation time : 30 min

paneer : 250 gm
onion : 1(blended)
tomato puree : 2 tablespoon
ginger-garlic paste: 1 tablespoon
butter : 3 tablespoon
milk : 1/2 cup
fresh cream : 2 tablespoon
poppy seeds : 1 teaspoon
decicated coconut: 1 tablespoon
cinnamon stick : 1 inch
cloves : 2
cardamom:2
bay leaf : 1
chilly powder :1 teaspoon
turmeric powder: 1/4 teaspoon
corriander powder : 1/2 teaspoon
cumin powder: 1/2 teaspoon
salt: to taste
garam masala powder : 1 teaspoon
finely chopped corriander for garnish

procedure:

1. First cut the paneer into medium flat pieces and keep aside.
2.In a small pan roast coconut and poppy seeds till the colour chnages .
3.Make a fine power of coconut , poppy seeds,cinnamon stick,clove and cardamom in a mixture.
4.Heat 2 tablespoon of butter in a heavy bottom pan.
5.Add bay leaf , then onion paste and fry it for sometime, then add ginger-garlic paste and again fry till the colour changes to golden brown.
6. Add chilli podwer, termeric powder , all masala powders and salt to taste and then add tomato puree , fry 2 minutes.
7. Add milk and fresh cream and keep it on low flame for 2 minutes ,if required add water as per you like greavy.
8. Add paneer and remaining butter and garam masala to the greavy .
9. Garnish with chopped corriander .
10. Serve hot with simple chapati or naan.