Khatta dhokada

Khatta Dhokla

1 cup rice
1/4 cup urad dal
1/4 cup curd

1 1/2 cup water
1 tbsp of ginger & green chilly paste
1/2 tsp baking soda
2 tbsp oil
2 tablespoon coriander leaves
salt to taste

Recipe:

1. Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a coarse powder.

2. Put the powder in a Vessels. Add curd & warm water. Mix thoroughly so that no lumps are formed. Add salt and let it ferment for 6 to 8 hours.

3.Once fermented, mix ginger and green chilli paste with the batter. Grease the a thali.

4. Boil water in the steamer. Now add baking soda & oil in to the batter and mix well.

5. Pour the batter into the greased pan, put into the steamer and steam for 10 to 12 minutes.

6. Sprinkle some finely chopped coriander leaves and serve hot with green chutney/Groundnut oil.

Note: You can do “Vadhar” on it with mustard seeds, til & cumin seeds

Sweet Corn Chat

2 cup boiled American sweet corn,

1 Onion, chopped,
1/2 tbsp Chat Masala
1/2 tbsp Jeera Powder
1 tomato cut in peices
1/2 tbsp Red chilly Powder
1/2 tbsp Salt
1/2 tbsp Sugar
1 cup Capsicum & Carrot Slices
1tbsp Butter Or Ghee (or Both)
Lemon Juice & Coriander to Garnish.

Recipe:

* In a fry pan, Heat Butter or Ghee,
* Put in the Onion, Capsicum and Carrot, stir continuously.
* Now, put in the rest of Masalas including Sugar& salt.
* Once well mixed, put in the Boiled American sweet corn ,keep stirring continuously on a high flame.
* Now remove in plate/bowl & add the Lemon Juice,

* Garnish with Coriander & serve Hot.

Dahi wada

Dahi wada

For the wadas
Udad dal (Black gram dal) 1 cup
Salt to taste

Method for Wadas

1. Soak the dal for 7-8 hours


2. Grind it to a smooth paste.


3. Add salt to taste.


4. Heat oil for deep frying in a kadahi and drop wada in heat oil and fry until the wadas are golden brown.


5. Drop the hot wads in a bowl of cold water and leave for about 10 minutes.


6. Take each wada out from water, squeeze the water out and set aside.

For the Dahi

Dahi 3 - bowl
curry leaves 7-8
Mustard seeds 1/4 tsp
Asafoetida pinch
Salt to taste
Sugar 4-5 tsps

Jeera powder 3 tsp

for making dahi

1. Blend the dahi with little water.


2. Add sugar, salt.


3. Make a tarka of mustard seeds, asafoetida and curry leaves and add to Dahi.


4. Keep the Dahi in refrigerator until it is chilled.

Serving the wadas

1. Keep the squeezed wadas in a deep Plate.

2. Pour the Dahi on the wadas such that all the wads are covered well by the Dahi. Sprinle red chiili powder, roasted jeera powder and black salt (sanchal).

3. Serve with sweet chutney.

Veg. Fried Rice

Rice- 2 cups
carrot-1/2 finely chopped
capsicum-1 finely chopped
cabbage-1 cup chopped
spring onions

green peas-1/4 cup
ajinimotto-1/4 tsp
soyasauce- 1 to 2 tsp
chilli sauce-optional- 1tsp
pepper powder-1 1/2tsp or to taste
salt to taste
oil-4 tsp

Recipies

1. Soak the Rice in water for 30 mins. Drain it , add 1 tsp of oil to it and cook along with peas and salt with water

2. Heat oil in a pan and add onions , fry for some time and add the carrots, fry in high flame for 2 to 3 mins and add the capsicum. Fry again for 2 mins and add the cabbage.
3.Add the aginimotto and soya sauce to it. Add salt and pepper.

4. Add this to the cooked rice. Serve hot with veg manchurian.

Tomato Omlete

Tomato Omlete

11/2 cup gram flour(besan)
2 tbsp sooji
3/4 cup finely chopped tomato
1/2 cup finely chopped onion
1/2 tsp cumin seeds
1/2 tsp chopped ginger
1 tsp finely chopped green chilies
3 tsp chopped coriander leaves
A pinch turmeric & hing
Oil/ghee/butter
Salt

Recipe:
1. Mix all the ingredients (except oil/ghee/buter) with water to get to dosa batter.

1. Heat nonstick gridlle, spread the batter into thin omelets. Brush some oil/ghee/butter on top.

2. Turn the omelet upside down and fry on other side.

3. Serve hot with tomato ketchup & green chutney).

Note: For jain omlet don’t use ONIONS

Ras malai

4 cup/1lts milk for chenna

3 measuring cup milk for Ras
5 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn, cardomom, pista, almonds
lemon juice

Recipe:

1. First keep the 3 cups of milk for ras to boil until it reamins 2 cup.

2. Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continously.

3. Then drain it in a muslin cloth or handkerchief.

4. Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water remaining.

5. In a pressure cooker take 3 cups of water and 1 cup of sugar.

6. Take the paneer out of the cloth in a dish , mash it and make around 7-8 balls out of it

7. Toss that balls in the pressure cooker and bring two whistle.

8. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside

9. As the pressure cooker is warm now open it take out the balls

10. Let the water drain by pressing it little and let it cook.

11. When the milk is cool add paneer balls to it .

12. Refrigerate it.

13. Serve Cold

Veg. Burger

4 small sized Burger Breads.
1 Cucumber, sliced
4 Tomato, sliced
1 tbsp Green chilly, chopped finely
Cheese Spread-or-slices
Leaves of Lettuce-or-Cabbage
100 gm Butter
100 gm Cheese Spread

For The Cutlet

½ cup Carrots, chopped, boiled
¾ cup Beans chopped, boiled
½ cup Peas, boiled
2 cup Potatoes, boiled, peeled, mashed
1 Lemon
1 tsp Green Chilli paste
½ tsp Black Pepper powder
2 tbsp Maida
3 tbsp Bread Crumbs
Oil
Salt to taste

Recipe:

For cutlet:

1. Mix carrots, beans, peas, green chilli, potatoes with salt, pepper powder, lemon juice. Mix well

2. Divide into balls. Rub cutlet in Maida and flatten the balls with your palm in form of cutlets.

3. Rub them in bread crumbs and Fry them in both slides, till golden brown in color.

To make the Burger:

1. Cut burger bread from between. apply butter to burger rolls and Fry for few seconds in iner side.

2. On the bottom burger roll: Apply cheese spread/slice, Place 1 leaf of lettuce/cabbage, then Place cucumber slice, tomato slice, the cutlet, again cucumber and tomato, sprinkle pepper and lastly the lettuce/cabbage leaf.

3. Before Placing the top roll apply cheese spread/slice and fix with tooth pick.

4. Repeat the same procedure for the rest 3-burgers and serve with tomato ketchup.

Neer Dosa

Dosa rice 1 cup
Coconut ¾ cup
Salt

Recipe:

1. Soak rice overnight-or-8 hour.

2. Grind with salt and coconut.

3. Make the batter very thin by adding water. Keep aside for ½ hour

4. Prepare dosas on Non-stick tawa. These dosas have to be cooked from only one side.

5. Serve hot with Chutney & Sambhar.

Malai Kofta

2 bowl potato mash
2 tbsp crumbled paneer,
2 tbsp khoya –or-malai

4-5 cashewnuts chopped
1 tbsp raisins(kismish)
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee
Oil for frying the koftas

For the gravy:
1 cup onions, chopped
3 flakes garlic, crushed
1 tsp ginger, crushed
1½ cup tomato puree
1 tsp red-chilli powder
½ tsp garam masala powder
½ tsp corainder powder
½ tsp cumin powder
½ tsp sugar
1 tbsp cashewnut powder

Recipe:

· Take potato mash and add salt to taste. Keep aside.

· Mix all the other ingredients for the kofta into a paste.

· Make rounds of the potato dough and place a little of the mixture in the center of each, Seal and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.

· Blend together the onions, ginger & garlic and fry in 3 tbsp of oil till brown.

· Add the tomato puree and the dry powders.

· Add the sugar and the cashwnut powder.

· When the gravy comes to a boil, add the koftas.

· Heat through and serve the malai kofta.

Note: The koftas should be put in just before serving the dish.

Thandai

21/2 cup Water
2 tbsp Fennel Seed (Variyali)
1/2 tsp Cardamom Seed
10 whole black pepper
2 tsp Kishmish
1/2 cup chopped Almond
1/4 cup chopped Pista
1/4 cup Melon seeds
1 ltr Milk
1/4 tsp Saffron threads

Recipe:

Bring the water to boil in a small pan / vessel.

Add the fennel seeds, cardamom and cloves, and remove from the heat.

Set aside for 15 minutes.

Place the raisins, almonds, pista, blackpeppe and melon seeds, in a bowl

Cover and set aside for at least 1 hour.

Transfer it to a blender and blend until the itbecme smooth paste.

Pour into a strainer

Heat 2 tblsp of milk and add saffron.

Combine the nut milk, saffron milk and remaining milk in a large jug and chill well.

Serve cold.

Papad nu saak

· 6 Papad (broken into 3 inch pieces)
· 1 cup Curd
· 2 tbsp: Chopped fresh coriander
· 1 tsp: Red chilly powder
· 1 tsp: Cumin seeds
· 2 tbsp: Coriander powder
· 1 tbsp: Ghee
· Salt to taste
· Pinch of turmeric powder
Recipe:
1. Heat ghee in a pan add the cumin seeds.
2. When they start to crackle add red chilly powder, coriander powder and turmeric powder. Fry for 3-4 minutes over medium heat,
3. Then add the beaten curd and cook for 2 minutes. Add 1 cup of water and bring to a boil.
4. Put the papad pieces into the boiling gravy and cook for 5 minutes.
5. Garnish with fresh coriander.
6. Serve with phulaka or roti

Moong dal Kachori

1 Cup Maida
1/2 Cup yellow moong dal 1/4 Cup gram flour 1/4 tsp Fennel seeds 1/4 tsp Amchur (dry Mango) powder 1/4 tsp Garam masala 1/2 tsp Red chilli powder 1/ 4 tsp Whole coriander seeds Oil for frying Salt to taste
2 tbsp Ghee
Recipe:
1. Sieve the flour along with salt, add Warm ghee and make a fine dough using little water. Cover and keep aside.
2. Heat 2-3 tbsp of oil in a pan and fry the fennel seeds for few seconds. Then add drained Moong dal, cook till it become soft, Mash it lightly. Add gram flour, chili powder, coriander seed, turmeric, dry mango powder, salt and fry for few minutes.
3. When done, remove from heat and keep a side.
4. Make small balls from the dough. Take a ball, keep on your palm and press a little to stuff the dal mixture. Seal the edges with the same dough and roll the ball to round shape.
5. Heat oil and fry the kachoris until golden brown in color and crispy.
6. Serve hot with tamarind or mint chutney

Patra

Patra
Patra leaves (Colocasia leaves)- 1bunch or 6 leaves
For the paste:Besan or gram flour 1 1/2 cupsWheat flour 4 tbspLemon juice 3 tbspTurmeric powder 1/2 tspSugar 3 tspCoriander 1 tbspOil 2 tbsp
Red chilly powder 1tsp
Salt to taste
For the tempering (Vadhar):Sesame seeds 1 tspCumin seeds 1/2 tsp
Mustard seeds 1/2 tspA pinch asafetidaOil 3 tablespoons
For the garnish:Coconut 2 tbspCoriander 1 tbsp
Recipe:
· Chop the coriander.
· Grate the coconut.
· Wash and cut back side veins of colocasia leaf.
· Mix together all the ingredients for the paste with a little water to make a smooth paste.
· Place each piece of the colocasia leaf on a flat surface and spread some of the paste on it.
· Fold to make cylinder rolls . Steam in a steamer for 25 minutes.
· Prepare the tempering by heating the oil in a pan, adding the sesame seeds, cumin seeds, Musturdseeds and asafoetida and stirring for 1/2 minute.
· Toss the paatras in the pan and stir for a few minutes.
· Serve patra garnished with coriander and coconut.

Gujarati roti (Rotali /Phulka)

2 cup wheat flour
salt to taste
1 tsp oil
water
Ghee
Recipe:
1. Take wheat flour, add salt and mix well with fingers.
2. Add a little water at a time and mix to bind the dough loosely.
3. Now use both hands and knead dough till a soft & elastic
4. For still more smoothness, grease palms with a oil & knead dough again,
5. Cover it for 10 minutes.
6. Make medium size balls from Dough & roll small thin roti with dusting flour
7. Roast on tawa on both sides & cook on flame directlly
8. Brush ghee on it & serve with vegetables & dal

Gulab jamun(Sweet)

For the Balls- Jamun
Mawa(koya) : 2 cups.Maida : 1/2 cup.Fresh Cream : according to the need to make the dough.Baking soda : 1/2 teaspoon.Pure deshi Ghee for frying
Cardamon powder1 tsp
For the Syrup
2 cups Sugar1 cup Water
Recipe :
1. Mix mawa, maida, Baking soda & Cardamom powder.
2. Make the dough with Fresh cream. Mix well so no lumps are there.
3. Make medium size balls & deep fry all balls in ghee on medium flame till became golden brown in colour.
4. Boil the water & sugar in another pan till it become thick syrup.
5. Soak the balls in the syrup.
6. Serve Gulab jamuns hot or cold

Khatta Dhokla

1 cup rice1/4 cup urad dal 1/4 cup curd
1 1/2 cup water 1 tbsp of ginger & green chilly paste1/2 tsp baking soda2 tbsp oil2 tablespoon coriander leavessalt to taste
Recipe:
1. Dry roast the rice and the dal on medium heat for four to five minutes. Cool and grind into a coarse powder.
2. Put the powder in a Vessels. Add curd & warm water. Mix thoroughly so that no lumps are formed. Add salt and let it ferment for 6 to 8 hours.
3.Once fermented, mix ginger and green chilli paste with the batter. Grease the a thali.
4. Boil water in the steamer. Now add baking soda & oil in to the batter and mix well.
5. Pour the batter into the greased pan, put into the steamer and steam for 10 to 12 minutes.
6. Sprinkle some finely chopped coriander leaves and serve hot with green chutney/Groundnut oil.
Note: You can do “Vadhar” on it with mustard seeds, til & cumin seeds

Thepala

3 cup wheat flour2 tbsp. oil1 tsp. sesame seeds1/2 tsp. cumin seeds3 green chilies crushed2 tsp. red chili powder1/4 turmeric powder
pinch of hing, salt to taste
1/2 cup curd
Oil to shallow fry
Recipe:

1. Mix all ingredients except oil to shallow fry in wheat flour. Knead into a soft pliable dough.
2. Divide the dough into small round ball. Roll into a chappati, with the help of some flour.
3. Shallow fry on a hot griddle apply oil both sides (like a paratha). Repeat for all.
Serve hot or cold with pickles(chundo) or curd & aloo bhaji.
Note: You can add methi leaves/coriander leaves for more taste

Sukhadi (Gujarati-sweet)

2 cup wheat flour
11/2 cup ghee ,
1 cup jaggary
1 tbsp. slices of almonds
Recipe:
1.In a thick pan melt ghee and mix wheat flour. Roast it brown on a slow heat.
2. Cut jaggary in thin slices. When the flour has become light brown in color, add jaggary and mix well. off the flame.
3.Grease a plate and pour the contents in it. Press and set well. Garnish with almond slices when it hot
4. When cool cut into pieces and serve as sweet.

Doodhi na Muthia (Gujarati snacks)

3 cup Wheat Flour1 cup besan flour1/4 Soda bi carb1/2 cup shredded Duthi (Squash) 1/2 tsp shredded Ginger1 tsp Garam masala1/2 tsp Sugar3/4 glass butter milk
For Vaghar:
1/2 cup Vegetable oil3 TSP Sesame seeds3 TSP Mustard seeds
Recipe:
* Mix all ingredients and make roti stayle dough, using buttermilk
* From dough make round 6" long dough ralls
* In pressure cooker, add water and warm up.
* Put ralls, in round container or thali. arrange properly
* Put these containers in cooker, Cover the cooker with lid and wait for 3 cooker whistles.
* Once, cool, get muthia out and cut in thick round pieces.
* Now hit pan with oil and add mustard seeds (Rai) and sesame seeds (Til) to warm oil.
* Pour Vaghar on cuted Muthia
* Serve with evening tea or coffee.

Moong dal Bhajia

2 cup moong dal-green3 to 4 green chillies choppedsalt to taste1tsp cumin seeds,1tsp ginger,1tbsp coriander leaves-chopped
Recipe:
1. Soak the moong dal for 4 to 5 hours and take out from water and put them in mixi with chillies, ginger paste & salt and make a paste.
2. Now add Coriander(finely chopped) to the above prepared batter
3. Make now little moong bhajia's in oil and deep fry them in until they become golden brown in colour
4. Now the tasty moong bhajia's are ready to serve

Khandvi

· 1 cup curd
· 3 cups water
· 1tsp green chilly paste
· 1 tsp salt
· 1/2 tsp asafetida
· 1/2 tsp turmeric powder
For the tadka
· 1 tbsp oil
· 1 tsp mustard seeds
· 2-3 green chillies
· 6-8 curry leaves
· 1 tsp til
· 2 tbsp coriander leaves- fine chopped
· 1/2 cup coconut-grated
Recipe:
· Put gram flour in a deep, heavy based pan.
· Mix-in the chilli paste, salt, asafoetida and turmeric powder. Gradually add the curd. Stir continuously to make a smooth paste.
· Add water and place pan over high flame. Allow it to boil and stir continuously. Till it become thick don't adjust the flame.
· Spread the mixture on an un-greased surface in thin layers (like a Dosa) and leave it to cool.
· When cool, cut this layer into strips. Roll up each strip like a scroll, cut it in finger size and arrange on to a serving dish/bowl.
· Heat oil in a small pan, add mustard seeds, curry leaves, til and chillies. Stir a few times, and then sprinkle over the roll.
· Garnish coriander leaves & coconut and serve.

Dal Dhokdi ( Gujarati meal)

250 grams tuver daal, 200 grams wheat flour, 3 green chilies 3 tbsp green chilli paste 50 grams groundnut 25 grams cashew nut, 1 tbsp Turmeric powder 1 tbsp Mustard seeds, Cumin seeds,
3-4 cloves 2 cinnamon, 2 tomatoes 100 gm sugar,Salt To Taste,1 tbsp Garam masala, 1 tsp Ajama 4-5 tbsp.Oil, 2 tbsp Red chili powder hing
1/2 cup coriander leaves 3-4 tbsp. Ghee.
Recipe:
· Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour roll big roti on polpate
· Wash tuver dal and cook in pressure cooker for four whistles.
· Remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard & cumin seeds
· When they crackle add curry leaves, green chilies and a pinch of hing. Pour blended tover dal.
· Mix lemon juice and sugar, cashew nuts, groundnut, garam masala, red chili powder and mix well.
· Add tomato pieces, turmeric powder, salt and 2 cups of water. Boil the dal.
· Now cut roti into pieces and add these pieces in boiling dal.
· Boil for 10 minutes and pour ghee.
· Serve the dal dhokli warm. With urad papad.
· Garnish with coconut & coriander..
Note: Prepare kachori of green peas, coconut, til, coriander, and add in boiling dal for more taste.

Tomato Omlete

11/2 cup gram flour(besan)2 tbsp sooji3/4 cup finely chopped tomato1/2 cup finely chopped onion1/2 tsp cumin seeds1/2 tsp chopped ginger1 tsp finely chopped green chilies3 tsp chopped coriander leavesA pinch turmeric & hingOil/ghee/butterSalt
Recipe:

1. Mix all the ingredients (except oil/ghee/buter) with water to get to dosa batter.
Heat nonstick gridlle, spread the batter into thin omelets. Brush some oil/ghee/butter on top.
2. Turn the omelet upside down and fry on other side.
3. Serve hot with tomato ketchup & green chutney).
Note: For jain omlet don’t use ONIONS

Veg. Malai toast

2 tbsp Malai1 tbsp chopped Onions

1 tbsp deseeded chopped tomatoes

1 tbsp chopped green chillies

Salt1 tbsp suji

Cheese (optional)

Cooking oil 6 bread slices
Recipe:

1. Mix first 6 ingredients together

2. Cut the bread slices into halves and brush them with oil on one side

3. Put the prepared mixture on the other side of slices

4. Roast the slices (from the oil coated side) in a non-stick pan

Garnish with cheese Serve hot with tomato ketchup

Vegetalie Burger

4 small sized Burger Breads.1 Cucumber, sliced4 Tomato, sliced1 tbsp Green chilly, chopped finelyCheese Spread-or-slicesLeaves of Lettuce-or-Cabbage100 gm Butter100 gm Cheese Spread
For The Cutlet
½ cup Carrots, chopped, boiled¾ cup Beans chopped, boiled½ cup Peas, boiled2 cup Potatoes, boiled, peeled, mashed1 Lemon1 tsp Green Chilli paste½ tsp Black Pepper powder2 tbsp Maida3 tbsp Bread CrumbsOilSalt to taste
Recipe:
For cutlet:
1. Mix carrots, beans, peas, green chilli, potatoes with salt, pepper powder, lemon juice. Mix well
2. Divide into balls. Rub cutlet in Maida and flatten the balls with your palm in form of cutlets.
3. Rub them in bread crumbs and Fry them in both slides, till golden brown in color.
To make the Burger:
1. Cut burger bread from between. apply butter to burger rolls and Fry for few seconds in iner side.
2. On the bottom burger roll: Apply cheese spread/slice, Place 1 leaf of lettuce/cabbage, then Place cucumber slice, tomato slice, the cutlet, again cucumber and tomato, sprinkle pepper and lastly the lettuce/cabbage leaf.
3. Before Placing the top roll apply cheese spread/slice and fix with tooth pick.
4. Repeat the same procedure for the rest 3-burgers and serve with tomato ketchup.

Chinese Veg. Manchurian

For Manchurian balls:
4 cups cabbage chopped1 ½ cups carrot minced1 medium onion chopped2 tbsp corn flour5 tbsp Maida2 tsp garlic minced1-2 green chillies minced
3 pinches pepper powdersalt to tasteOil for deep frying
For gravy:
1 tsp garlic chopped2 tsp green chillies chopped2 tsp ginger chopped1 tbsp corn flour1 cup water1 tbsp soya sauce2 pinches sugar2 table spoon oilSalt to taste
Recipe:
For the Manchurian:
1. Mix carrots, cabbage, onion, cornflour, maida, garlic, pepper powder and salt to taste.
2. Shape spoonful of the mixture in small balls. Deep fry in hot oil until golden brown.
For the gravy:
1. Heat oil in a frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
2. Mix the cornflour with 1/4 cup of water keep aside.
3. Add the water, soya sauce sugar and salt to taste. Bring it to boil, while its boiling add the cornflour mixture and boil the gravy till it becomes thick.
4. Just before serving put the balls in the sauce and cook for a few minutes. Serve hot.

Tadka dal

Moong Dal 2 cupsTurmeric - a pinchGreen chillies - 3 or 4
Garlic - 2 cloves (minced)Coriander leaves - For garnishSome Curry leaves Salt - to tasteLime juice - 1 - 2 tsps
For Tadka
Cumin seeds - 1 tspMustard seeds - 1 tspGhee/Oil - 2 tspsHing - a pinch
Recipe:
1. Pressure cook the Dal with Turmeric.
2. Take a vessel and add ghee, cumin seeds and mustard seeds. After the seeds splutter add hing. Then add the green chillies, curry leaves and garlic and fry them for a minute.
3. Add the cooked dal and salt, cook for 5 minutes.
4. Garnish with coriander leaves.
5. Add some lime juice and serve it with rotis/rice/paratha/Naan.

Vegetable Paneer kabab

1½ cup potatoes (boiled & mashed)
½ cup boiled vegetables (beans, peas, carrot)
½ cup paneer crumbled
1 tbsp green chilly + ginger paste
1 tbsp corn flour
1 tsp garam masala
Salt to taste
Oil for deep fying
Recipe:
Mix all above things togather except oil.
Mix properly, make small stick rall out of them
Take a pan heat oil in it & fry all kababs in golden brown colour.
Serve hot with ketchup as a starter

Spanish Rice

2 tbsp vegetable oil
1 cup uncooked rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 cup tomatoes - cutted
2 tsp chili powder, or to taste
Salt to taste
Green chilly chopped
Recipe:
Heat oil in a deep pan on law heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
Stir in water and tomatoes. Season with chili powder and salt. Cover the pan until rice is cooked and water is absorbed.
Serve hot with chilled fresh sweet curd.

Cheese-pudina (Mint) Paratha

For Dough:
2 cups Wheat FlourSalt to tasteWater to knead (grease hands with oil and smoothen the dough. Cover and keep aside)
For Filling
250 gms Cheese (grated long)2 tbsp Pudina leaves (finely chopped)1 green chilli (finely chopped)1 tbsp Black Pepper powder2 tbsp chopped Coriander Leaves(Mix all filling together in a bowl with salt and keep aside)
Recipe:
1. Prepare dough like you would for roti.
2. Roll out 2 medium sized thin roti
3. Take 2-3 tablespoons of the filling and spread on one of the rotis.
4. Take the second roti and stick it on top of the first roti that has the filling
5. Heat your girdle. brush ghee on it and place your roti. cook on medium heat. cook same with the other side.
6. Serve hot with Raita/Curd/Curry

Rumali Roti

200 gm whole wheat flour50 gm maida1 tsp. salt2 Tbsp. oilCold water for kneading

Recipe:
1. Sieve the wheat flour, maida and salt together in a bowl. Rub the oil into the flours, add water and make a soft dough and keep it covered with a cloth for 1 hour.
2. Knead well again, divide the dough into 8 portions and make round balls.3. Roll out each ball into a round shape, make a large, very thin circle 13 inches in diameter. It should be as thin as paper.
4. Heat griddle. Place the roti carefully on the griddle. The roti takes less than 1 minute to cook.
5. Fold like a handkerchief, brush butter on it and served hot.

jalebi

2 cups maida 1 ½ cups sugar1/2 cup curdA pinch of saffron Oil / Ghee for deep frying1 tsp warm gheeSome Fresh rose pattles

Recipe:

1. Mix together 1 cup of maida, Water and curd to get a smooth batter2. Keep it aside overnight at room temperature.3. The next morning, mix in the remaining maida and ghee. Keep aside.4. Make a thick syrup with enough water and the sugar and let it cool. Add saffron & mix well.5. Heat the oil/ Ghee in frying pan.6. Pour the batter in squeeze bottle to get a spriralshaped jalebi.7. Fry till crisp and golden brown.8. Dip in sugar syrup for about 1minute and take out.9. Serve hot dusted with cardamom powder and rose pattles

Italian rice

· 2 cup rice (cooked )
· 2 garlic cloves, minced 2 garlic cloves, minced
· 1/4 tsp pepper 1/8 teaspoon pepper
· 1/4 cup chopped roasted red peppers 1/2 cup chopped roasted sweet red peppers
· 1/2 tsp salt 1/2 teaspoon salt
· 2 tsp olive oil 2 teaspoons olive or canola oil
· 1 tbsp vinegar 1 tablespoon balsamic vinegar
· 4 cups fresh spinach, chopped 8 cups fresh spinach, chopped

Recipe:
1. In a large nonstick pan, saute garlic in oil for 1 minute.
2. Wash spinach & add stir it.
3. Cover and cook for 4-5 minutes, drain well.
4. Add the vinegar, salt and pepper. Stir in the rice and red peppers until combined.
5. Serve hot.

Cheese chilly milly pakoda

3- cubes cheese (greated)
1- Capsicum (Cut lengthwise)
2- Green chilly (finely chopped)
1- Onion (cut lengthwise)
1- cup besan (gram flour)
Pinch of soda bi carb
Salt to taste
Oil for deep frying
Recipe:
1. Mix all the things together in one bowl.
2. Mix well & keep batter a side.
3. Heat oil in frying pan on medium heat, drop small pakoda from batter in oil.
4. Fry till it became golden brown.
5. serve hot in monsoon season with sauce.

French fries

6 large potatoes,
Oil for deep frying Salt

Recipe:
· Cut the potatoes into thick strips.
· Soak potatoes in cold water for 1 hour at room temperature. Drain well.
· Heat oil in deep fry pan.
· Place potato strips in pan; fry in hot oil for about 5 minutes, stir constantllay
· Drain the french fries on paper.
· Serve hot

Bread pizza

2 capsicum finely chopped 1 onions finely chopped 2 green chilli finely chopped (optional)
10 slices of bread 10 tbsp tomato sauce 8 tbsp grated cheese salt & pepper to taste butter/oil to grease the pan
Recipe:
In a bowl, mix the finely chopped capsicum, onions, green chillies and salt. Divide into 10 equal portions.
Place each portion on a bread slice. Top with tomato sauce and sprinkle grated cheese on top.
Heat a nonstick pan and grease with some butter/oil. Arrange a 2-3 bread slices on the pan.
Cover and cook on medium heat for about 2 minutes or the cheese has melted.
Repeat the procedure with the rest of the bread slices.
Serve hot in your evening snacks

Bhature

Maida 3 cupsCooking oil 1 tbsp fresh curd 1/2 cupBaking powder 1 tsp
Salt to tasteRecipe:1. Sieve together the flour and baking powder, add ghee and curd. Mix well make a smooth dough using water as needed. Cover with a clean cloth to keep it to ferment overnight-or-8 hours. 2 Make small balls from the dough, roll into thick round chapati in round shapes.
3. Deep fry in oil on both sides until golden brown.
4. Serve with hot choley/ channa masala /vegetables.

Chinise hot & sour soup

Chinise hot & sour soup
1 tbsp. Soya sauce• 3/4 tsp. chilli sauce• 1 tsp. Black pepper powder• 2 tbsp. Vinegar• 1/2 tsp. Sugar• 1/4 cup Spring onion (Chopped)• 1/4 cup cabbage (Chopped)• 1/4 cup carrot (Chopped)• 1/4 cup capsicum (Chopped)• 1 1/2 tbsp. Corn flour mixed with 1/4 cup water• Salt according to taste
Recipe:
1. Take four cups of water put soya sauce, chili sauce, pepper powder, vinegar, sugar, and salt. Bring to a boil in big pan. 2. Add all vegetables. Simmer for 2-3 minute without covering. 3. Add cornflour mixed in water and stir continuously till it becomes thick. 4. Serve hot.

Ragada Pattice

1 ½ cup white peas (dry)
6 big potatoes (boiled & mashed)
1 tbsp corn flour
2 tsp turmeric powder
1 tsp garam masala
1 tsp cumin seeds
1 ½ tsp red chilly powder
Oil for frying
Few curry leaves
Salt to taste

Recipe:
· Soak pea in water for about 7 hours and boil it.
· Add salt, 1 tsp turmeric mash a little, keep a side.
· Take potatoes mash in the bowl, add corn flour, 1 tsp turmeric and salt.
· To make the pattice, make small balls of the potato mix and then apply slight pressure to flatten it evenly.
· Heat the Tava, put a little oil on it & fry pattice on both sides. Fry on medium flame.
· Heat 1 tbsp. of oil, lightly fry cumin seeds, curry leaves, chili powder and Garam Masala Powder to make vaghar. Put this vaghar on the Ragda/boiled peas.
· Just before serving, take pattice in deep plate and pour ragda on it.
· Serve hot with Tamarind Chutney, spicy green chutney, coriander leaves and sliced onions.
Your ragada chaat is ready now.

Pani Puri

To make puri: 1 cup Rava ( Suji) 3 tblsp Maida 1/4 tsp Baking SodaOil to deep fry
Salt to taste
To make pani: 1/2 cup Tamarind Pulp-or-boiled Dates pulp(optional) 2 cups Water2 tblsp Cumin Seed (Jeera) Powder2 tblsp lemon juiceCoriander Leaves 1- small bunch 3 tbsp Green Chilly & ginger paste 3 tblsp Mint Leaves 2 tblsp Black Salt (sanchal )2 tblsp Jaggary
For Filling
1 cup moong (boiled)
1 cup brown chana (boiled)
1. cup boiled & cuted potatos
Recipe:
· To make Tikkha pani:
· Mix sanchal,cumin seeds, mint leaves, chilly ginger paste with coriander leaves, 2 glass of water & make a smooth paste in mixture .
· Adjust spices, salt and tangyness to taste.
· Strain it to remove any rough bits.
· To make a mitha pani:
· Mix jaggary, 1 cup water & taraind pulp & churn well
· Strain it
· To make puri:
· Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
· Keep a side for 20 minutes.
· Make very small sized balls, roll into thin round puri.
· Heat oil in a pan and deep fry puris till very light brown and crisp.
· Drain in a paper & store in an airtight container.At the time of serving fill puri with boiled items then put 1tsp mitha pani & 2tsp tikkha pani (as per your choice)

Garlic Naan

3 cups all purpose flour (maida)1 tsp dry yeast 1 tbsp sugar 1 tsp salt1 cup warm water 5-6 garlic cloves, minced / paste2 tbsp oil / ghee
1/2 chopped coriander leaves
Recipe:
Knead dough with first 5 item, Let keep in a warm dark place for 30 minutes.
Divide dough into 8 equal balls. Roll each into an oval shape, about 7 inches long.
Heat Skillet Roast naan till the bottom is golden brown. Turn, and heat the other side.
Mix oil/ghee and garlic paste and brush over hot naan. Sprinkle coriander on it
Serve hot with sabji or gravy vegetables.

Tomato soup

• Tomatoes (Riped) - 250gm• Big Onion - 2• Butter – 1 tbsp• Flour – 1tsp
• Water - 3cups• Black pepper powder ½ tsp• Sugar - a pinch• Salt - a little

Recipe :
1. Cut the tomatoes and big onions into big pieces.
2. Sauté the butter and flour in a thick bottom vessel on a low flame.
3 Cook the tometoes very well with 3 cups of water.
4. Make it into a paste by stirring well and sieve it. Heat the contents in a flame and add 1 tsp cream, salt, black pepper powder and sugar to it.
5. Now the soup is ready, Serve hot.

Mumbai style Pav Bhaji

· 2 cup: Boiled vegetables (peas, Capsicum, cauliflower)
· 2 cup: Potatoes-boiled & mashed
· 11/2 cup: Onions-grated
· 1 tsp: Chopped Garlic/garlic paste
· 1 cup: Tomato-grated
· 1 cup: Tomato puree
· 2 tsp: Cumin seeds
· ½ tsp: Turmeric
· 1 tsp: Pav bhaji masala
· ½ tsp: Red chilly Powder
· Salt –to-taste
· 8 pcs: Pav breads
· 8 tbsp: Butter for the bread
· ½ cup: Oil / butter
· 1 lemon ( slices)
Recipe:
1. Heat oil and add cumin seeds, then the onions, garlic paste.
2. Add tomatoes and puree, turmeric, salt, pav bhaji masala and red chilly and continue cooking till the oil separates
3. Mash all Boil vegetables & Add the vegetables and potatoes and sauté, till cooked through. Keep mashing the vegetables with the stirrer as it cooks.
4. To serve, heat some butter, slit the bread horizontally and fry in the butter till brown.
5. Serve pav with Bhaji Roasted papad & Chopped onions
6. Add lemon juice if required.
7. With Pav Bhaji You can serve cold drink or butter milk
8. Your Complete meal ready now

Kanchipuram Idli

1 cup urad dal1 cup rice - uncooked¾ cup sour curds10 cashewnuts- cuted in to two parts3 green chillies, chopped ½ grated coconut1 tsp paste of ginger½ tbsp Whole black pepper 8 to 10 curry leaves2 tbsp ghee
Pinch of turmeric
1salt to tasteoil for greasing on idli mould

Recipe :
1. Wash and soak the urad dal and rice together for 7 hours.2. Grind the urad dal and rice to a smooth paste by adding enough water.3. Keep it to ferment in a warm place for 5 to 7 hours.4. Put the curds, cashew nuts, green chillies, coconut, ginger, black pepper, curry leaves, ghee, salt and turmeric and stir well.5. Spoon the batter into greased idli moulds and steam for at least 15 to 18 minutes.6.Repeat the same procedure for the remaining batter.
7. Serve hot Idli with sambhar & Chuteny
8. Your breakfast is ready now.

Moong Dal Halwa (Siro)

Moong dal - 100 gm
Ghee - 100 gm
Mawa - 50 gm
Sugar - 150 gm
Cashew Nuts - 10 (Cut into 4 pieces)
Dried Raisins(kishmish) - 10
Cardamom - 4 powder 1tsp
Almonds - 5 (Cut length wise)
Recipe:
1. Wash the moong dal and soak it in water for 4 to 5 hours.
2. Take moong dal from water and grind it, don't add water.
3. Heat the frying pan and put ghee and moong dal paste in the frying pan, then stir on medium flame for 20 to 25 minutes.Now you can see the ghee getting separated from moong dal. Moong dal paste is cooked now.4. Put Mawa in other pan and cook on low flame. Then mix it in the moong dal.5. Put sugar and water in a utensil and heat it. When the water starts boiling cook and prepare a wire like syrup.6. Mix this syrup in the moong dal paste, Now stir this halwa on low flame. In about 8 to10 minutes halwa will be ready. Mix the grinded cardamoms in the halwa.
7.Take out the halwa in a bowl/plate and garnish it with almonds cashew & raisins.
8. Halwa serve hot only.

Methi Pakoda

1 Besan(Gram flour) -- 1 1/2 cups2. Green chilli Paste 1 tsp. 3. Salt to taste4. Onions -- 3/4 th cup (Chopped)5. Pinch of hing (Assofedia)6. Methi leaves -- 1/4th cup
7. Oil for deep frying
8. ¼ tsp soda-bi-carb
9.10-12 whole black pepper

Recipe:
* Mix the onions, green chilli paste, salt and besan
* Add methi, black pepper, hing & Soda- bi-carb.
* Add some water to make into a very thick paste.* Heat the oil. Pour a spoonful of the paste in the oil and let fry until golden brown. Stir in between. Remove from oil
* Serve with tamarind chutney and green chutney.
For jain pakoda do not add Onion

Dal baati

For Dal * 3/4 cup whole black gram (urad)
* 3/4 cup moong dal & chana dal * 3 onions, chopped finely* 2 tomatoes, chopped finely * 2 tsp garam masala powder * 2 tsp chilli powder * 1 tsp turmeric powder * 1 tbsp ginger-garlic paste
* 2 green chillies paste* 4 tbsp ghee * 1 cup coriander leaves, chopped finely * Oil * Salt To Taste
For Bati * 5 cups whole wheat flour, sieved
* 1 cup ghee, melted * 2 tbsps curd * Salt To Taste

Recipe:
· Pressure cook moong dal, chana dal & black gram till it becomes soft.
· Heat 4 tbsps oil. Add onions. Brown them.
· Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, dal, gram and salt. Simmer till well blended. The gravy should be thick. Pour over ghee.
· Knead a soft dough with flour, ghee, curd, salt and just enough water.
· Roll into lemon-sized balls. Cover and keep for one hour. Then roast in microwave like biscuits
· Garnish the dal with coriander leaves and slit green chillies.
· Dip hot (baati) in the dal while eating.

Cucumber salad

3 big cucumbers (finely chopped)
1 bowl Daliya powder (Channa un skinned)
2 green chilly (finely chopped)
1 bowl coriander leaves (finely chopped)
1 cup fresh curd
1 tsp sugar
Pinch of mustard powder
Salt to taste
Recipe:
1 Mix all above things in one big glass bowl.
2. Mix well. Keep in refrigerator & cool it.
3. Serve with your meal.

Bombay style Wada Pav

· ½ kg potatoes, boiled & mashed
· Pav – as per your requirement
· 5-6 green chilies paste
· 3 cloves of garlic paste
· 1 tsp turmeric
· 1 tsp ginger paste
· 5-6 curry leaves
· 1 tsp mustard seeds
· 1 tsp urad dal
· A pinch of asafetida
· 1½ cup gram flour
· ½ tsp sodium bicarbonate
· 2 tsp coriander leaves(Chopped)
· water
· oil for frying
· salt to taste
Recipe:
1. Take Mash the boiled potatoes in big bowl.
2. Heat 2 tablespoons of oil in a pan, then add curry leaves, mustard seeds, urad dal & asafetida.
3. Fry until they turn golden brown.
4. Add turmeric powder, chili paste and Garlic paste mix well.
5. Add salt according to taste.

Kashmiri Pulao

· 3 cup Basmati rice
· 2 cups: Milk
· 2 tbsp fresh Cream
· 1 cup: Fruits like: grapes, pineapple, apple, pomegranate(chopped)
· 1 tsp: Sugar
· 2 tsp: Ghee
· 3-4: Cloves
· 1-2: Bay leaf
· 2-3 Cinnamon
· 3-4: Cardamom
· ½ tsp: Cumin seeds
· 1tbsp coriander leaves (chopped)
· Salt to taste
Recipe:
1. Gently wash rice and soak in water for about 1 hour.
2. Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms.
3. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt.
4. Add half a cup of water. Bring to a boil. Cover and simmer till cooked.
5. When cooked, mix in chopped mixed fruit.
6. Sprinkle coriander leaves before serving.

Dahi Bhalla Papdi Chat

1 cup black gram dal - urad dal (soaked for 4 hrs)Salt to taste½ tsp Green chilly paste½ tsp ginger pasteOil to fry2 cups curd2 tsp sugarSweet chutney- green chutney to taste1 tbsp Chat masala1/2 tsp roasted cumin seeds powder15 pieces papdi (plain puri)
Recipe:

1. Grind the blackgram dal with salt, green chilly and ginger paste with very less water to get a smooth batter.
2. Heat oil and fry small balls of the batter till golden brown. Immediately put them in a bowl of water and let it soak for five minutes.3. Squeeze out the excess water and keep ready.

Palak Paratha

Wheat Flour - 2 cups
Palak - finely chopped 1 cup
Salt as required
Green chilly paste - 1tsp
Jeera Powder - 1/2 tsp
Ajwain - 1tbsp
Oil 2tsp frying the parathas
Water as required to make stiff dough
Recipe:
1-Mix all the dry items first.
2-Now add the 2 tsp of oil and mix well knead the dough.
3-Add the required water and make stiff dough and keep aside for 1 hr.
4-Roll them out into parathas and fry with oil on tawa.
5-Serve parathas with curd or mango Aachar

Mint - Lemon juice

Cup of mint leaves 2 tbsp of Lime JuiceSugar (optional)A pinch of saltA pinch of black pepper powder
1 tsp Black salt powder
1 tbsp cumin seeds5-6 Ice cubes

Recipe:
1. Combine all the above ingredients and blend them until smooth.
2. Adjust sugar & Salt according to taste.
3. Filter the juice and serve chilled with ice cube.