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.

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.

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.

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.

Idlli Sambhar

Ingredients:

• Rice-2 cups
• Urad Daal (white)- 1 cup
• Salt-1 1/2 tblsp
• Baking Soda- A pinch
• Oil-for greasing

Method

Pick, wash and soak the daal overnight or for 8 hours. Pick, wash and drain the rice. Grind it coarsely in a blender. Grind the daal into a smooth and forthy paste. Now mix the grinded rice and daal together into a batter. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting. Idlis are ready to be cooked when the batter is well fermented. Grease the idle holder or pan well and fill each of thm with 3/4th full of batter. Steam cook idlis on medium flame for about 10 minutes or until done. Use a butter knife to remove the idlis. Serve them with sambhar or chutney

Chhole Bhature

Bhature

Ingredients

• Flour- 3 cups polished
• Cooking oil- 1 tbsp
• Plain Yoghurt -1/2 cup
• Baking powder-1 tsp

Method
filter together the polished flour and baking powder than add ghee and yoghurt .Mix well. Make a smooth dough using water as needed. Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment overnight Make small balls from the dough, roll into thick round chapati. Deep fry in oil on both sides until golden brown. Serve with hot chhole

Chhole Recipe

Ingredients
• Gram -100 gms.
• Garam masala- 1/2 tsp
• Garlic Paste- 1 tsp
• Dry Mango Powder- 1 tsp
• Dry Coriander powder- 1 tsp
• Finely Chopped Large Onion- 1
• Salt-as per taste
• Cooking Oil
• Chopped Coriander 1 tbsp
• Ginger Paste- 1 tsp
• Chili powder- 1/2 tsp

Method
Heat oil in a pan, add onions, ginger garlic paste, Fry until golden brown. Add coriander powder and garam masala, and fry for 2 minute. Now add wet grams, salt, chili powder, 1-cup water and cook until the gravy thickens. Later add mango powder, chopped coriander and cook for 2 minutes.

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Almonds Milk

Integrants

• Milk- 2 glass
• Benjal gram floor-2 small spoon
• Butter-1/2 small spoon
• Ilaychi (cardamoms) paste- 1 small spoon
• Sugar-2 big spoon
• Almonds-15-20

Preparation:-

Whole night keep the almonds in cold water. Take off the cover of almonds grinder them and make a paste. Put the butter on pan and cook in golden colour. Then blender milk, ilaychi powder, sugar and almonds paste. In light heat sauté for 10-15 minutes. Serve the ground nut milk with the decoration of dry fruits.

Haldi Milk

Milk -2 liter
Khas-khas-2 big spoon
Turmeric-2 small spoon
Lavender (illachi) powder-2 small spoon
Sugar- 2 big spoon

Method:-

In hot water drop khas-khas for 4-5 hours. After it, grind the khas –khas. Boiled milk for ten minutes and add turmeric, (lavender) illaychi powder and sugar. Add left ilaychi powder in prepare milk and serve hot for your family and friends.

Gajar Ka Halwa

Ingredients and Content

• Grated carrot-1 kg
• Mawa - 200 grams
• Milk- 1 liter
• Sugar-2 cups
• Ghee-2 tbsp
• Dry fruits(sliced)- 1/2 cups
• Cardamom powder-1/2 tps

Method

Put milk and grated carrots in a heavy base pan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking. Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes. Add ghee and mawa. Stir well and fry on low heat until ghee starts separating. Decorate with remaining dry fruits and serve hot. (Optional- decorate with silver leaf). Add lemon juice and paneer pieces. Mix well so that all the paneer pieces gets properly coated with sugar. Allow it to cool.

Mutter Paneer Cream

Ingredients and Content

• Paneer-1 packet
• Cream-½ cup
• Broken cashews- Handful
• Mutter--2 cups
• Cumin seed-1 tbsp
• Oil-3 tbsp
• Tomato paste-2 tbsp
• Onions-2
• Ginger paste-1 tbsp
• Garlic paste-1 tsp
• Masala powder-1 tbsp
• Elaichis--3
• Red chili powder--1tbsp
• Chopped coriander
• khus-khus

Method

Grind the ingredients the mixture of onions, ginger paste, garlick paste, red chili powder Khus-khus cream in a food processor. In a frying pan, add 3 tbsp of oil and add some cumin. Then add the paste from the food processor. Cook for about 9 minutes till all the water evaporates now add the peas, cover and cook for 5 minutes. Add cream to the frying pan and cook for 15 minutes. Now add the paneer, cashews and salt as per taste in to it. Mix well and heat up. Decorate it with coriander leaves and serve it.

Green Pepper Chutney

Ingredients and Content

• 3 green peppers
• 2 jalapenos
• 1 pinch turmeric
• ½ teaspoon mustard seeds
• 1 teaspoon sugar
• 1 teaspoon tamarind paste
• 1 tablespoon oil and
• salt as per taste

Method

Take a mixer and add the green peppers, jalapenos, turmeric, salt, sugar and tamarind paste. Add a little water and grind till it becomes a fine paste. Take another frying pan and pour the oil. Bring to heat and add the mustard. After it crackles add the paste and sauté. Cook till the oil begins leave the edges of the pan. Use this chutney on bread slices and tasty sandwiches are ready to serve.

Jeera and Lassun Chutney

Ingredients and Content

• 2 tablespoons white cumin seeds
  
• 2 garlic flakes
  
• 2 green peppers
  
• 5 tablespoons lemon juice and
  
• salt as per taste.
  

Method

Take a blender and add the cumin seeds, garlic, salt as per taste and peppers. Add the lemon juice and mix it up well. Refrigerate till its chill and serve

Roast Broccoli with Garam Masala

Ingredients and Contents

• Olive oil
• 2 tsp Garam Masala
• 1 head broccoli
• Florets

Method

Heat the oven to 200^oC and toss the broccoli in a little oil and then put garam masala. Roast on roasting tray and cook for 25-30 min. cook until it is tender and browned.

Chaas- Butter Milk

Ingredients and Contents

• 1 Cup chilled yogurt
• 1 Cup chilled water
• ½ inch finely grated ginger
• 1 green chilly chopped fine
• ½ tsp roasted cumin powder
• Salt to taste

Method

Blend all ingredients together and serve garnished with finely chopped corianders leaves.

Mango Raita

For 4 Persons to Serve

Quantity and Ingridents

• 2 Cup Dahi (Curd)
• 1/2 Cup Mango
• 1/2 Teaspoon Jeera (Cumin seeds)
• 1/2 T.S. Salt
• 1/2 T.S. Kali Mirch (Black Peper)
• 1/2 T.S. Red Chilli
• 1/2 T.S. Sugar
• Pudina (Mint) Leaves for Decoration

Method

Take sugar and curd with all other spices and properly mix them. Also mix mango pieces with it. Decorate it with Pudina leaves and red chilli.

Chat Papdi

For serving 5 persons.

For Papdi

• 1 1/2 Cup Wheat Flour
• 3 cup Sugar
• 1/4 Cup Oil
• 1 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Haldi Powder (Turmeric)
• 1/4 Teaspoon HING (Asafetida)
• 1 Teaspoon Jeera (Cumin seeds)
• 1 Teaspoon Ajwayan (Lovage)
• 2 Teaspon Oil
• Salt as require

For Green Chatni

• 20 gm Green Dhania (Coriander Cilantro)
• 1/2 cup curshed Coconut
• 1 teaspoon Lemon Juice
• 1 green Chilli
• Salt as require

For Red Chatni

• 4-5 Khajoor
• 1 teaspoon Imli (Tamarind)
• 1/4 teaspoon Red Chilli Powder
• Salt as require

For Dahi (Curd)

• 4 cup Curd
• 3 teaspoon Sugar
• 2-3 Curri Patta
• 1/4 teaspoon sarso ke daane
• 1/4 teaspoon Jeera
• Salt as require
• 2 teaspoon oil

For Serving

• 2 Aaloo (Patato)
• curshed Hara Dhanaya (Coriander leaves)

Method

1. Papdi: Grind jeera and aajwayan. make a mixture of maida, flour, red chilli powder, haldi, salt, hing, oil and grinded ajwayan jeera and mix them properly. make small papdies of it and boil them in oil.
2. Green Chatni: make curshed naryal and mix in it green dhaniya, salt, lemon juice, and green chilli and make a mixture of them.
3. Red Chatni: mash Khajoor and imli after boiling them. cook it with water and make it all same in mixer. and than put salt and red chilli powder in it.
4. For Curd: mix salt and sugar in curd and mix properly it. boil oil and put sarso, jeera and curri patta and after some time mix in curd.
5. Make small pieces of boiled Aaloo and mix salt and other spice blend on it.

Serving: To serve them put papdi piecies in a plate and put Aalu pieces on it. mix them with 3 teaspoon of curd. also put 1 teaspoon of green and red Chatni and decorate it with green dhaniya. put salts and other Spice blend on it and serve to friends!

Besen Pizza with Cheeze

This recipe is for two peoples

Quantity and Ingredients

• 1 Cup Gram flour(Besan)
• 1 Teaspoon Semolina(Suji)
• 1 Teaspoon Curd
• 1 Teaspoon Ginger(Adrak) Garlic (Lasun) Paste
• Salt as per Taste
• 1 Teaspoon oil
• 1/2 fruit salt
• 1 Bell Pepper(Simla Mirch)
• 1 Curshed onion
• 1 Curshed tomato
• 2 Cube chese
• Little Black Paper
• Tomato Sous

Method

1. Make a solution of Gram flour with semolina, curd, salt, ginger and garlic paste and water.
2. After mixing properly put fruit salt. after cooking of mixture make small pieces of pizza bases of it. now spread tomato sous, Bell Pepper, onion and tomato pieces on it.
3. After crushing properly spread cheese on it and put in hot ovan at 200 oC for five minutes and serve hot cheese pizza!

Mango Raita

For 4 members

Quantity and Ingredient

• 2-Cup Curd (Crisped)
• ½ Cup Mango Pieces
• ½ Teaspoon Red-Hot Cumin Seed (Jeera)
• ½ Teaspoon Salt
• ½ Teaspoon Black Pepper (Kali Mirch)
• ½ Teaspoon Red Chili
• ½ Teaspoon Sugar
• Mint Leaves (For Decoration)

Method

Mix all the things and spices in curd with sugar and mix mango pieces and mix it properly. Serve it after decorating with Red Chili Powder and Mint Leaves properly.

Sewian: Vermicelli

Quantity and Ingredient

• 2 c Sewian (Vermicelli)
• 3 1/2 c Milk
• 3/4 c Sugar
• 1/4 t Rose water (or 6-8 small cardamom seeds)
• Ghee

Method

1. Fry the sewian in hot oil until golden brown.
2. Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half.
3. Add sugar and cook on low heat until creamy (about 25 minutes).
4. Remove from the heat. Add in rose water.
5. Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired.

Rice Flour Pudding

For 6 persons to serve

Quantity and Ingredient

• 4 1/2 c Milk
• 3/4 c Sugar
• 2 oz. Rice flour
• 6-8 drops Rose water
• 1 oz. Almonds
• 1/2 oz. Pistachio nuts

Method

1. Blanch (optional) and shred nuts.
2. Mix rice flour into the milk and mix until smooth.
3. Cook over medium heat until a creamy consistency is achieved (20-30 minutes?).
4. Simmer and add sugar and stir for 2-3 minutes more.
5. Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools).
6. Pour into individual dishes and serve.