Anda burji

Ingredients

• Eggs- 8
• Onions, chopped- 4 medium
• Green chillies, chopped- 4
• Salt- to taste
• Fresh coriander leaves- 4 tablespoons
• Tomatoes, chopped- 4 medium
• Oil - 4 tablespoons
• Ginger, grated- 1 inch piece

Method: first Chop onions and tomatoes. Heat oil in a pan. stir fry onions till light brown. Add ginger, green chillies and tomatoes and continue to fry. Break eggs into a bowl and add salt and whip lightly. Pour this into the pan and cook stirring continuously till almost dry. Lower the heat and sauté till dry. Add coriander leaves and serve hot with paranthas or bread.

Fruit Salad

Ingredients:

• Papaya- 1 medium
• Pomegranate (anar)-2
• Orange-2
• Sweet lime- 1
• Apples- 2
• Pear- 1
• Red chili powder- 1/2 tbsp
• Chaat masala- 1 tbsp
• Salt- as per taste
• Lemon juice- tbsp

Method:

Peel and cut papaya into one inch sized cubes. Peel and separate pearls of pomegranate. Peel and cut orange and sweet lime into quarters. Cut apples and pear into one inch sized cubes. Put all the fruits into a large bowl. Add red chilli powder, chaat masala, salt and lemon juice. Mix well. Serve cold.

Apple and Almond Halwa

Ingredients:

• Apples, grated- 5
• Cinnamon - 2 inch stick
• Green cardamoms- 3
• Milk powder: 1 cup
• Almonds- 1 cup
• Pure ghee- 1/4 cup
• Sugar-1/2 cup

Method:

Blend almonds for make a paste and heat ghee in a pan. Add grated apples and sugar and cook stirring till the color begins to change. It is important to add sugar along with the apples so that the apples do not get completely mashed. Add cinnamon sticks and whole green cardamoms and stir. Add almond paste and stir cook on high heat for two to three minutes. Lower the heat and add milk powder. Stir and cook on low heat till you get halwa consistency. Serve hot or at room temperature.

Samosha

Ingredients

For Cover:
All purpose flour (Maida)-1 cup
Oil-2tbsp
Little salt
Water-Needed
Ajwain (optional)-1/4th tsp.

For Stuffing:
Potatoes (boiled, peeled & mashed)-4
Green Peas (boiled)-1/2 cup
Green Chilies (finely chopped)-1 or 2
Ginger (crushed)-1/2tsp
Coriander finely chopped-1tbsp
Few chopped Cashews (optional)
Few Raisins (optional)
Garam masala-1/2tsp
Salt to taste
Red chili powder to taste
Dry Mango powder( Amchur) (optional)-1/2 tsp.

Method

For Cover:
Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside.

To Proceed :
Make small rolls of dough and roll it into a 4"-5" diameter circle. Cut it into two parts like semi-circle. Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water. Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame). Serve samosa hot with hari chutney, tamarind chutney.

Fruit Cake

Ingredients:

• Fruit Mix- 1 Packet of (500g)
• Water- 1Cups
• Butter- 3 tsp
• Vanilla- ¼ Cups
• Vanilla Essence-1 Tbsp
• Almonds- 50g Diced
• Plain Flour-1 Cup
• Bicarbonated Soda- 1 Tbsp
• Sugar- 1 Cup
• All Spice-3 Shakes
• Eggs-2
• Self Raising Flour-1 Cup

Method

First mix the fruit mix together, water, bicarbonated soda, sugar, all spice and butter. Then pour into a pot and boil mix above for one minute. Allow mix to cool down and then thoroughly blend in the rest of the ingredients. When ingredients mixed well pour into square baking tin and put into oven for 1½ hours at a moderate temperature. Serve The cake piece after cutting in t0 piece with tea or coffee.

Arbi Kadai

Ingredients

• Colocassia (arbi)- 1/2 kilogram
• Yogurt, thick sour -1 1/2 cups
• Water chestnut flour (shingare ka atta-1/2 cup
• Oil-2 tablespoons
• Cumin seeds- 1/2 teaspoon
• Rock salt (sendha namak)-to taste
• Whole dry red chilies- 2-3
• Red chili powder- 2 teaspoons
• Turmeric powder- 1/2 teaspoon
• Dry Coriander-1 tsp
• Fresh coriander leaves

Method

First Wash Colocassia (Arbi) well and boil. Cool slightly, peel and cut into half-inch thick slices. Take oil in a kadai (pan) and deep fry till golden brown. Drain and set aside. Take yogurt in a bowl. Add water chestnut flour and whisk well till properly blended. Add rock salt, red chilli powder and turmeric powder and mix again. Add equal amount of water to thin the paste. In another pan, heat two tablespoons of oil. Add cumin seeds and whole red chilies. When cumin seeds begin to change color add the yogurt mixture. Cook for five minutes moving all the time. Add the fried arbi pieces, coriander and mix. Continue cooking for five more minutes. Switch off the gas and decorate with coriander leaves. Serve with phapati, paratha, and poori.

Bread Halwa

Material

• Bread-1/2 pack
• Butter- 1/2 cube
• Ghee- 6 to 7 spoons
• Sugar- 1 cup or according to your taste
• Milk- 1 cup
• cardamom powder-1 teaspoon
• Dry fruits to garnish

Method

Cut bread into pieces and in a big pan put 1 spoon of ghee and put the bread pieces and fry till light brown.Pour 1 cup of milk to it and mix well and add sugar 1 cup or according to your taste and keep mixing and keep the flame in medium always.Put 1/2 cube butter and mix well.Mix the cardamom powder. Cook till it becomes like halwa.Pour the halwa in a dish and garnish it with dry fruits of your choice.

Apple Chutney

Material

• Apples-3
• Badi Ellaichi-1
• Bay leaves-2
• Cloves-2
• Cinnamon sticks-2
• Garam masala-1/4 tsp
• Dry coriander powde-r1/4 tsp
• Red chilli powder-1tsp
• Salt –as per taste
• Sugar -4-5 tsp
• Turmeric powder-1/4 tsp
• Oil-1 tbsp

Method
First cut apples into small pieces. Grind them with little water. Heat oil and then add bay leaves, Ellaichi and sticks. Now add chilli powder, coriander powder and turmeric powder and grated apples. When it is cooked, add sugar and salt. Keep on heat for 3 more minutes. Serve with Dal and rice.

Suji ka Halwa

Ingredients:

• Suji-1 Cup
• Ghee-1 Cup
• Sugar-2 Cups
• Water -4 Cups
• Crushed Cardamoms-2
• Raisins-1/4 Cup
• Chopped Almonds-1/4 Cup

Method
In a pan, mix water and sugar and put them to boil. In another pan, heat ghee and add suji and fry until it turns golden brown. Add cardamom, raisins and almonds to the fried suji. Mix it well. Now, add the sugar syrup to the mixture. Keep stirring while adding the syrup to avoid the formation of lumps. As the mixture starts to froth, remove it from the fire.Suji ka halwa is ready to serve

Gobhi Paratha

Ingredients

• Grated cauliflower-1/4kg
• Wheat flour-3 cups
• Green chillies-4
• Butter-2 spoons
• Coriander powder-1 spoon
• Salt-as needed
• Coriander leaves-1/2 bunch
  

Method
Cut the chillies into very small pieces. Take wheat flour in a vessel, add grated cauliflower , cut chillies,butter,corriander leaves and salt. Mix all this with warm water to make dough. Take small pieces of dough and press it with roti maker into round paratha. Place the non-stick tawa on the stove .After heating, place the paratha on it and add 1spoon of oil on either sides of paratha. Keep it on the tawa until it becomes brown on both sides by repeatedly changing the sides. Serve this hot with some pickle.

Brinjal Fry

Ingredients

• Brinjal-1 large &thick
• gram flour- 2 tbsp
• Red chilli powder-3 tbsp
• Turmeric powder1/4 tsp
• Salt-as per taste
• Oil-1/4 cup

Method
Cut the brinjal into thin round slices. Mix chilli powder, turmeric powder and salt thoroughly. Heat the frying pan with the peanut oil. Take one slice of brinjal at a time apply the mixture to both the sides and fry it. Serve it hot with chapatis.

Cashew Besan Burfi

Ingredients:

• Cashew nuts-½ cup
• Sugar-1 cup
• Ghee-¼ cup
• Cardamom powder-½ tsp
• Besan-1 cup
  

Method
Chop the cashew nuts roughly and place in a mixer. Make very coarse powder. Heat the ghee in a pan. Add besan and roast on low flame till the raw smell is lost. Mix in the cashew nuts and transfer to a plate. Heat ½ cup water in the pan and add sugar. Cook thrilling till the sugar dissolves. Boil for 2-3 minutes. Add the besan and nut mixture. Mix well and cook stirring all the timetill the mixture leaves the sides of the pan and forms a broad piece. Stir in the cardamom powder. Pour the mixture in a greased thali. Slap lightly with the back of a greased katori to make the surface smooth. When it is cool and firm, cut into pieces. Cool completely before storing in a container and eat with your friends or family.

Besan Ladoo

Ingredients:
Gram Flour (Besan)- 3 Cups
Semolina (Suji)- 1/2 Cup
Powdered Sugar
Ghee-1 1/2 Cup
milk-1/2 Cup
Cardamom Powder-1 Tbsp
Kewra Essence-2 Drops
Raisins

Method
In a pan, add ghee to hot. Filter flour & semolina. Add both of them together to ghee & mix. Fry on low heat, stirring continously. Do not try to roast on high flame as the flour will tend to burn quickly. When the flour turns golden brown in color & starts exuding aroma, take off from fire. Now add milk & stir the flour continously folding the milk in it. Let the mixture cool off for 10-15 mins. Then add sugar, cardamom & essence mixing them thoroughly. Add raisins. Lastly & shape into round ladoos.

Karela (Bitter Melon)

Ingredients

• Karela-2 lbs
• Turmeric powder-1/2 tsp
• Garam masala-1/2 tsp
• Red chili powder-1/2 tsp
• Salt-as per taste
• oil-1/3 cup

Method
Clean and trim karela (Bitter Melon). Cut into horizontal circular slices approx 2 mm in thickness. Fry in oil until slightly browned turning frequently. Add turmeric powder and mix. Add garam masala, red chili powder and mix. Add salt and mix cooking a few minutes longer. Drain off all excess oil.

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.