Onion Chutney

Ingredients

• Onion-2
• Urad Dal- 2tsp
• Chana Dal-2 tsp
• Dry Red Pepper-4
• Tamarind paste-1/2 tsp.
• Oil-2 table spoon

Method
First fry the dals and the red pepper in 1/2 tsp oil until it gets roasted and keep it aside. Cut the onion into little pieces and fester in the remaining oil until its sagging. Grind the roasted dals, onion, tamarind paste, and salt into a paste. Serve with roti or paratha

Green Onion Bhuji

Ingredients

• Bunches of green onions with leaves-4 small
• Eggs-4 small
• Chilli powder-1 teaspoon
• Turmeric powder-1/2 teaspoon
• Salt-as per taste
• Oil-for fry

Method
Clean the green onions and cut the onion bulbs from the green leaves. Chop the bulbs finely and Chop the leaves finely. Keep aside Take oil in a wide mouthed pan and sauté the chopped onion bulbs for some time till they become soft. Add the chopped leaves and mix well. Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft. After the leaves get cooked thoroughly, add chilli powder and turmeric powder. Mix well. Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Add salt Serve piping hot.

Aloo Parathas

Ingredients

• Flour-1 kg
• Boiled potatoes-1/2 kilo
• Grated cheese -3 spoonful
• Grated onions-2
• Finely chopped chillies-2
• Coriander leaves /dhania powder-as per taste
• Turmeric powder-1/4 tbsp
• Salt- as per requirement-
• Water- a little warm

Method
First mix onions, chillies, chopped coriander, cheese spread, and the powders well, without wasting the juices from the onions and set aside for 5-10 minutes. Then mash the potatoes into this in hot condition into a very smooth paste. Now add the flour a little at a time, and knead into a smooth paste. Add water if necessary. Now set this aside for an hour and then roll out the parathas and cook in preheated nonstick Tawa. Serve with tomato chutneys, pickles and tomato ketchup.

Brinjal Bharta

Ingredients

• Thick and round shaped brinjal-1
• Onion-1 big
• Green chillies-3-4
• Fine cut ginger-1 tablespoon
• Tomatoes-2 small
• Red chilli powder-1/4 tsp
• Turmeric powder-1/2 tsp
• Coriander powder-1 tsp
• Salt-as per taste
• Oil & cumin seed for fry
• Green coriander to garnish

Method
Preheat the oven to 300 degrees(if you are using an oven) Put the thick brinjal baking sheet and keep checking it/turning it till the outer skin starts cracking and canbe peeled off without difficulty. Remember, this process has to be done carefully so that the inner part of the brinjal is also cooked well. If you have a gas burner, put the brinjal directly on the burner and keep turning it till the outer skin starts cracking and can be peeled off easily. Allow the brinjial to cool a little. Peel the outer skin of the brinjal. When the skin is removed, crush the brinjal using knife/spoon well so that it has an even consistency. Put some oil in a pan. When hot, put som Jeera(cumin seeds) into it and put the (not so finely chopped onion) into it. When the onions are light golden brown, add the (finely cut)green chillies and (finely cut)ginger to it. Heat it for 2-3 minutes. Add all the masalas. Add the brinjal to it. Stir it well and crush the brinjal as much as possible. Heat it for 5 minutes. Garnish with coriander leaves. Serve hot with parathas/rice.

Aloo-Gobi Fry

Ingredients

• Cutting cauliflower-1/2 medium sized
• Peeled potato-1
• Poppy seed-1 tbsp
• Chopped onion-2
• Green chilli-2
• Salt-as per taste
• Red chilli paste-needed
• Turmeric powder-1/2 tsp
• Oil-1 tbsp

Method
First heat oil in a non-stick frying pan. Add potatoes, cauliflower, salt and turmeric. Mix them well. Now cover and cook for 5 minutes. Remove cover, add onion. Mix and cook till potatoes are tender. Add chilli, poppy seed. Mix. Make space in the middle of the pan. Break the egg in the center. Mix it with the rest. Fry for 1 minute

Mooti Chur Ladoo

Ingredients:

For Boondi:

• Gram flour (besan)- 3 cups
• whole milk-500 ml
• Clarified butter (ghee), for deep frying-3 cups
• Dry fruits, finely chopped -1/4 cup
• For Sugar Syrup:
• Sugar-2 1/2 cups
• Whole milk-2 tbsp
• Cardamom powder-1/2 tsp
• Saffron essence (for deep frying)- a few drops
• Water-3 and 1/2 cups

Special Equipement:
A colander, strainer or fine sieve with droplet-sized or smaller pores.

Method

For Making the Sugar Syrup:
In a large deep pot, put the sugar and water and bring to a boil and than add milk.. Boil for 5 minutes or until scum forms on top. Strain with the strainer spoon and return to stove. Add in the saffron color and boil until it is muggy but no thread has created. Add in the cardamom powder and mix well. Then set aside.
For Making the Boondi:
Mix the flour and milk together to form a smooth batter. Heat the clarified butter in a heavy frying pan. Hold the boondi-strainer over the frying pan with one hand. With the other hand, pour some batter all over the holes. Tap gently until all of the batter has fallen into the hot clarified butter. Be careful to stay away from the stove as the ghee might spit a little. Stir with another strainer and remove once it is light golden in color. Set aside on a paper towel, and repeat the process for the remaining batter.

For Making the Ladoos:
Partly crush/smash 1/4th of the fried boondi with hand, submerge all the fried boondi in the syrup. Drain any excess syrup and spread in a large plate. Add the chopped dry fruits to this mixture. Sprinkle about 2 tsp of hot water over it. Cover and set aside for 5-10 minutes so the boondi soaks up the syrup and it becomes soft. Once it gets sticky, and cool enough to handle, take a small portion of the boondi mixture and shape into small round balls with wet palms. Do the same for all laddoos. Arrange on a plate and keep open to dry so the laddoos solidify. One they are hard enough, you can store in an air-tight container and keep in the refrigerator.

Bread roll

Ingredients:

Bread Slices-8
Potatoes (boiled and mashed)-3 big
Green chilies (chopped)-2
Red Chili powder-as per taste
Garam Masala powder-1/4th tsp
Coriander leaves finely chopped
Oil for frying
Black peeper powder-1/4 tsp
Amchoor-1/4 tsb

Preparation:
Add salt, chili powder, gram masala, green chilies and coriander leaves, amchoor, black peeper powder to the mashed potatoes, mix well, take water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. Repeat the same process for making more rolls. Heat oil in a pan and deep fry on medium heat till golden brown. Serve bread rolls hot with green chutney and tomato sauce.

Aloo Gobi Masala

Ingredients

• Potatoes-4 Medium sized
• Cauliflower-1/4 k
• Tomato-2
• Curd-2 tsp
• Chilli powder-1 tsp
• Coriander powder-1 tsp
• Cumin powder-1/2 tsp
• Turmeric powder-1/2 tsp
• Hing-a little
• Cooking oil-3 tsp
• Salt and -as per taste
• Coriander leaves-1/2 bunch
  

Method
First peel the potatoes and cut in cubes of 1 inch. Cut cauliflower into small sizes. Put the oil in a pan and add the chilli powder, cumin powder, coriander powder, hing, and turmeric powder. Immediately add the potatoes cubes. When all the potato pieces are nicely coated with the mixture, add cauliflower. Stir well, add salt and little water and cover the pan and allow to in low flame When cooked, add tomato ( cut into wedges) and curd and stir well for about 1 min. Remove from flame and nicely decorate with finely chopped

Sweet Pudda

In rainy season we want to eat some sweet.Its a very simple and less time consuming recipe:
Ingredients

• Sugar -200 gms
• Wheat flour-250 kg
• Water –as needed
• Ghee -1 cup

Method
First wet sugar in water and keep aside for some time. When sugar mixed completely, take wheat flour and mix sugar paste in it. Make a paste. Then put a non-stick Tawa on the heat ,take a small vowel and pour the paste on the tawa.By the help of watered hand spread it and made round shaped. After 2 min change the side by the help of palta and apply ghee on it. Tasty pooda is ready for you. Serve with chutney curd, tomato- sauce.

Green Chilli Chutney

Ingredients

• Green chillies-20
• Urad dal-2 tsp.
• Methi seeds-1 tsp.
• Tamarind paste-1 tsp.
• Little oil-for fry

Method
Heat the oil and put the urad dal and methi seeds. As soon it splits put the green chillies and fry all till the skin of green chillies changes. Allow it to cool for some time. Then mix the tamarind paste in water and put all the above fried items with little salt and aesofoetida powder in a mixie and blend together. Then heat the pan with 1/4 cup oil and add mustard seeds. As soon as it splits put inside the blended mixture and allow it to bring to boil on medium heat. To this add little Jaggery and heat the mixture until all the oil dries up. Then remove it from heat and allow it to cool.

Cabbage Paratha

Ingredients

• Cabbage-1 small
• Wheat flour-4 cups
• Green chillies-2
• Coriander leaves-6 stems
• Grated ginger-
• Grated tomato-2 tbsp
• Oil to fry-as needed
• Ghee-2 tsp
• Salt-as per taste

Method
Grate the cabbage and finely chop the green chillies & coriander leaves. Take the wheat flour in a bowl, add the Ghee and mix. Add the grated cabbage, ginger, tomato, coriander leaves, green chillies & salt. Knead & make dough by adding small amount of water as needed. Make 6-8 balls; roll them into round parathas with a rolling pin. Roast them on both sides on a non stick Tawa by adding oil to it. Serve hot with chutney or curd.

Bread Pakora

Ingredients:

• Bread slices-8
• Gram flour-1 cup
• Amchoor-1/2 tsp.
• Red chili powder-1/2 tsp.
• Black pepper powder-1/4 tsp.
• Cumin powder (Roasted) -1/2 tsp
• Mashed potatoes-1 cup
• Gram masala-1/4 tsp
• Chopped mint leaves-1/4 cup
• Oil – As needed
• Onion(chopped)-1
• Mustered sed-1/2 tsp
• Black salt powder-1/4 tsp
• Baking powder-1/4 tsp
• Salt- to taste
  

Method:

Cut each bread slice into two (triangular pieces). Mix gram flour, red chili powder and salt. Add water and beat with your hands to make smooth hammer. It should not be very thick. Mix mashed potatoes, chopped mint leaves, black salt powder, cumin powder, amchoor and black pepper powder.Heat two tablesapoon oil in a fryaing pain and add mustard seeds in the oil when it is hot.then add chooped onion in the frying pan and fry untill brown , now add all mixture in it and roll a little.stuffing is ready. Divide the potato mixture into 8 parts. Keep potato mixture between the two parts of each bread slice. Similarly stuff all the eight slices. Deep fry bread pakoras in heated oil until golden brown. Serve hot with chutney, pickle or sauce. Eat with your friends, family.

Jodhpuri Kachori

Ingredients

For Cover

• Plain flour (meda)-250 Gms
• Oil-50 gm
• Salt to taste
• Water -100gms

For Filling

• Yellow moong dal washed and soaked for 1/2 hour-1 cup
• Grams masala-1 tsp
• Red chili powder-1 tsp
• Dhania (coriander) powder-1/2 tsp
• Coriander seeds crushed coarsely-1/2 tsp
• Fennel (saunf) seeds crushed coarsely-1/2 tsp
• Cumin seeds-1/2 tsp
• Coriander leaves finely chopped-1 tsp
• 2-3 Pinches asafoetida
• Oil-1 tbsp:
• Salt-As per taste

Method

For Cover
Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes.

For Filling
Put plenty of water to boil and add dal in it. Boil dal for 5 minutes, drain and cool a little. Heat oil in a heavy pan and add all seeds whole and crushed allow seething. Add all other ingredients and mix well. Do not smash the dal fully but make the mixture hold well. Remove from fire, cool .Divide into 15 portions. Shape into balls with greased palms. Keep aside.

To Proceed

Make a paste with water, of flour for patching. Keep aside. Take a ping pong ball sized portion of dough and mold into round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to split. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste .Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crunchy. Small foam must appear over kachori. Drain and serve hot with green and tamrind chutneys.

Pudding

If you find the ingredient and procedure of backing a cake too tedious and would prefer something more instant, than you should try out this biscuit pudding, simple to make and delicious to consume. Pudding is very famous recipe all around the world.

Ingredients

Eggs-6
Milk-1/2 liter
Biscuit- 5
Sugar- ¼ KG.

Method
Take a round mould spread on it 4 teaspoon of sugar and keep on flame till the sugar turns golden brown. Soak the biscuit in a cup of milk. Mix egg, milk, sugar and the soaked biscuit and pure the mixture in to the mould. Cover the mould and stream in a cooker. When the pudding is cooked cools it and turns it out of the mould on to a plate.your sweet dish is ready.

Jelly Jalebi

Ingredients

Jail powder-1 packet
Dry fruits-50gms (small pieces)

Method:

According to the instruction of packet prepare jelly at home. Cool it in freeze. Put the jelly between two jalebi as like a sandwich. Serve after decorate of dry fruits and silver work.

Goli Pulao

Ingredients:

For goli:

Peas-1/2 cup
Chees-50gms
Bread-1 slice
Cheswnut-1 big tsp
Kismis-1 small tsp
Red chilli-1/4 small tsp
Gram masala-1/4 small tsp
Salt- as per taste
Oil-as needed

For pulao:

Rice-1 cup
Onion-1
Bay leaf-1
Cloves-4
Small cardamom-2
Cinnamom-1 small pieces
Black pepper-4
Black pepper powder-½ big tsp
Turmeric- a little
Red chili powder-1/4big tsp
Oil-4 big tsp
Ghee-1 big tsp
Salt-as per taste

Method:

Wet rice for ½ hour. Cut the onion in large thick slice. Mix all the integents in a pot and make rounded shaped goli.Grind 2 cloves and cinnamon. in a heat pan flavor of bay leaf, cloves,cinnamom,cardmom and black pepper .Then fry onion in it. Then add salt and 2 cup water and mix rice in it. Ripe it, in light heat. Serve hot-2 with desi ghee.

Idli

Material:

• rice(heaped)- 4 cups
• split urud dhal-1/2 cup
• (heaped urud dhal-1 cup
• Salt as per taste.

Method

Cook the rice without adding water in the pressure cooker for 5 minutes. Then add lukewarm water to the rice and soak it for 4 hours. Just an hour before grinding, wash and soak the urad dal. First grind the urad dal in the mixie. Then grind the rice to a fine consistency. Not too fine as a paste of course. Mix the two and add the required salt. Mix thoroughly. The final batter should not be too thick or too watery. Allow the batter to ferment for at least 12 hours. Then prepare the idli in the usual manner and really soft idlis will be got. This is a very good way to prepare soft idlis by grinding in a mixie when one does not have the traditional stone grinder and also the parboiled rice.

Egg Omlate

Ingredients

• Eggs-8
• Salt –as per taste
• Fresh red chillies, crushed-1 teaspoon
• Onion , chopped-1 small
• Green capsicum, sliced thinly-1/2 medium
• Processed cheese, grated-4 tablespoons

Method

Take four microwave proof bowls (katoris). ). Break two eggs into each bowl. Sprinkle salt, crushed red chillies, onion, green capsicum and grated cheese. Sprinkle some more crushed red chillies and keeps the bowls in the microwave and cook, uncovered, on Microwave MEDIUM (60%) for two minutes. You can even steam them but for that arrange the eggs in stainless steel katoris and steam in a steamer or a pressure cooker. Serve hot.

Dal Palak Soup

Ingredients

• Masoor dale -250 Gms
• Coconut milk-2 cups
• Chopped onion-2
• Chopped tomato-4
• Turmeric powder-11/2
• Cumin seed-1 tea spoon
• Small cardamom (cardamom)-6
• Cinnamon (dall cinnamon)- 1/4 piece
• Garlic paste-2 kali
• Lemon juice -1tea spoon
• Salt – as per taste
• Black pepper- for decorate
• Cream – a little

Method:-

Wash and soak the gram for one hour .Now boiled it with the mixture of tomato, onion, garlic, turmeric, cumin seed, cinnamon, cardamom, and water for about an 20 minutes. When dall become soft than expect cinnamon grind all the material. This paste put on light heat. Then add them coconut milk, lemon juice, salt and black pepper. Boiled for three minutes and decorate with cream. Serve your family and friends dal masala soup.

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Egg Kofta

Content

• Boiled Eggs-5
• Potatoes-5-6
• Cilantro
• Green chilies-4
• Salt- for the taste
• Raw eggs-3
• Bread slice-6

Method

First boil eggs and potatoes, peel both of them and crash the potatoes in to a smooth paste. Cut eggs as round or egg-shaped. In a pan pour oil and keep it ready on the stove for the deep fry. Break the raw egg and pour it into one bowl, keep bread slice in another bowl. Take smashed potatoes into a big bowl add to it green chilies, cilantro and salt make it into a dough. Take small amount of bread into the palm spread it on your palm flat and take a slice of a egg cover it around, after wrapping first dip this in raw egg then in the bread slice, then deep fry in the pan. Serve hot to your family and friend.

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Tunaau Plover

Ingredients

Tuna- 200 gm fillet
Black pepper- ½ cups,
Salt for taste
Method:-

Take a nice, fresh red fillet of tuna, from which the muscle has been trimmed. Sprinkle salt on the fillet and then roll it in the crushed pepper so that it’s evenly coated. In a burning hot pan, add oil, and roll the tuna in it so its ends shut up, and the outside is cooked. Remove from pan and cool, do not overcook. Slice tuna thinly and arrange on a platter. It can be served with Orange segments, Argali leaves, Quails eggs (boiled) Fresh tomato salsa.

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Pannier Tomato

Contents:-
Tomato -50gm
Paneer- 100gm
Green chili-2/3
Lemon-1
Refined oil- 1 big spoon
Salt- ½ spoon
Garam masala-as per taste

Method:-

Cut the tomato slice. Put the oil in a pan and fry paneer until brown. Keep for in freeze. Make a paste of green chili, cumin seed, and lemon juice. Spray the light salt on the tomato slice. Serve them with paneer chat and you can put green chatni in it.

Correct Way of Cooking Noodles

If you buy plain noodles which you make initially need to boil in water and discard the water. This will soften the noodles but to prevent it from sticking we need to add a tbsp of oil and also the noodles are deep fried partially to make it crunchy and then dusted with flour to prevent it from sticking while boiling.

Hence when you buy the noodles they are already made unhealthy and this is the type we use to make stir fry noodles and the regular Maggie too is made the same way plus they add MSG and other chemical preservatives. So don't play with your health and cook noodles by proper way.

Chicken Curry

Ingredients

• Grated coconut -1 cup
• 1 medium onion, sliced
• Coriander leaves -1 tbs
• Coriander powder -1 tsp
• Turmeric powder -1/4 tsp
• Chicken cut -1 lb
• Chilly powder -1/2 tsp
• Tomato-1
• Ginger-2 piece
• Cinnamon -4 cloves
• Garlic-7-8 cloves
• Oil -5 tbs

Method

First grind all the above ingredients. In a pan 5 tbs spoons of oil, slice one medium onion and fry till golden brown. Add one medium tomato and fry until soft, then put the masala and fry till the raw smell goes off. Then put the chicken, water and salt and bring to a boil. Garnish with coriander leaves. Serve hot to your friends.

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