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.