Methi Malai Mutter

1/2 big cup Boiled Green Peas.
1/4 cup freshcream or Malai.
1/2 bunch Methi (fenugreek) leaves.
2 tbsp. butter.
Salt to taste.
½ tsp. Cumin seeds.
1 pinch asafoetida.

Powder of:
1 cardamom.
2 to 3 cloves.
1/2" stick cinnamon.
Paste of:
1 onion.
1 tbsp. khaskhas
6-7 Cashew nuts.
1 tbsp. Curd.
1 tsp. Sugar.
2 to green chilies.
1/2" ginger.
Recipe:
Finely chop methi leaves & immerse them in salted hot water for 5 minutes.
Drain and wash well in a strainer under running water.
Press out well to remove as much water as possible. Keep aside.
Beat malai till smooth. Keep aside.
Heat Butter in a kadai & add cumin seeds and asafoetida.
Add grinded paste and stir-fry for 2-3 minutes.
Add powdered spices. Stir, and add peas, methi leaves and malai.
Add all other ingredients.
Boil till gravy thickens.
Serve hot with parathas, rotis, naans, etc.

Jaljira

1 tbsp Dry roasted and ground cumin seeds
1/2 cup Mint leaves paste
1 tbsp Dried Mango Powder (Amchur)
1/2 tsp Black Salt (Rock Salt)
2 tbsp Lemon Juice
Pinch Sugar (optional)
5 cups Cold Water
2 tbsp Mint leaves (for garnishing)
Recipe:
In a jug mix all of the above ingredients except the water and mix well.
Add the cold water, stir well.

Garnish with mint leaves.

Serve it chilled in hot summer.

Malai Kulfi

• 2-1/2 cups Full Cream Milk

• 1/2 cup Milk

• 1/4 cup Milk Powder

• 1/2 tsp Cardamom Powder

. 4 cup sugar (as per taste)

Pinch of Kesar (optional)
Rcipie:
•Combine all the ingredients together in a pan and bring to a boil.
•Now add the cardamom powder and lower the flame.
•Cook for 10 minutes till the mixture thickens.

. Allow to cool completely.
•Pour into kulfi moulds and freeze fo 8-9 hourtill firm.
•Cream Kulfi is ready.

Kutchhi Dabeli

6-7 Small hamburger buns

• 1 Onion, chopped

• 1/2 Cup coriander, chopped

• 1/2 Cup peanuts, roasted masala

• 2 tbsp Fresh garlic chutney

• 1/2 Cup fresh pomegranates

• 6 tbsp Khajur/ imli ki chutney • Butter or ghee,

For Dabeli Masala:

• 1 Red chili

• 1/2 cinnamon sticks

• 1 tsp Coriander seeds

• 1/4 tsp Cumin seeds • 2 Cloves

For The Filling:

• 1 Cup boiled and mashed potatoes

• 1 Pinch Hing powder

• 2 tbsp Khajur/ imli ki chutney

• 1/2 tsp Cumin seeds

• 1/2 Cup water

• 2 tbsp Oil

• Salt to taste
Recipie:
•Roast the masala ingredients in a pan for about 2 to 3 minutes.
•Grind them to make a fine powder in a blender, set aside
•For the filling, heat the oil in a pan and add the cumin seeds to it, until they crackle.
•Add the asafoetida, dabeli masala, potato, water and salt, mix well.
•Remove them from the heat, combine khajur imli ki chutney and mix well.
•Set in big thali, decorate with Roasted peanuts, pomogrannte, onions, corriander.

Cut he bread from corner of bread, fill masla in it & fry on tawa bothside with butter/ghee.

Serve hot on teatime

For jain use Katchha kella(banana).

Maxican Tacos

12 hard corn taco shells (you get these ready in the market )
¼ cup sliced onion
1 cup finely chopped lettuce
¼ cup sliced red bell pepper
¼ cup sliced green bell pepper
½ cup finely shredded cabbage
½ cup sliced tomatoes
½ teaspoon red chili powder
1 teaspoon cumin powder
¼ cup chopped coriander leaves
1 cup kideney beans baked
1/2 cup sour cream
3 cubs grated cheddar cheese
Salt and black pepper to taste
Recipie:

Mix onions, lettuce, bell peppers, cabbage, tomatoes, chilli powder, salt, pepper, cumin powder, parsely and set aside
Warm the canned baked beans in the microwave or on stove top.
Serving the Taco’s
Place a layer of warm baked half crushed beans in each taco shell; then top with a layer of salad ingredients in each shell.
Finally dollop with sour cream and sprinkle with cheese on the tacos.
Serve immediately.

Veg. Maxican Fajita

6- tortillas-fine wheatflour roti

1 Tsp olive oil
1 large or 2 small red onions, chopped

3 cloves garlic, minced
2 bell peppers, sliced
2 Tsp soy sauce
1 tbsp lime juice
1-2 T chili powder, black pepper
Toppings
1 big tomatoes, diced
grated cheese (cheddar)
sour cream

Recipie:
Wrap the tortillas in foil and warm in 200 degree oven.
Heat olive oil over medium-high heat. Add onion and sauté, stir it, until soft, about 5 minutes. Add garlic and peppers and sauté, stirfrequently, for another 5 minutes.
Add pepper, soy sauce, lemon juice , chili powder, and black pepper.

To make your fajita, place filling in the center of a tortilla, add toppings, and roll or fold up.

serve hot oyuryummy fajitas

You can add your own taste of stuffing in totarillas ig. paneer, tofu or potaoes.

Maxican Rice

1 onion, diced
3 tsp garlic paste,
1/4 cup olive oil
1/2 tsp ginger
1/2 tsp ground coriander
1/4 tsp ground cloves
1/4 tsp pepper
2 cups white rice
3 cups pureed tomatoes
2 tsp salt
1 1/2 cups water or vegetable stock

Recipie:

Sautee the onions and garlic in the olive oil for 3 to 5 minutes, until onions became transparant.
Add the ginger, coriander, cloves and pepper and stir well to combine.
Add the rice and mix well.
Add the tomatoes, salt and water or vegetable stock and stir to combine. Cover the lid and simmer over low heat for 20 to 25 minutes, or until liquid is absorbed.

serve hot with salsa

Veg.Russian Potatoes

8-9 small potatoes
1 1/2 teaspoons salt
4 tablespoons butter
2 tsp garlic , minced
2 cups sour cream
3 tablespoons butter, cut into pieces
2 cubs cheese (optional)
Recipie:

Boil potatoes & Mashed it. Melt 4 tablespoons butter in a small pan over high heat; add garlic, and sauté 2 minutes. Stir garlic and sour cream into mashed potatoes.
Transfer potato mixture to a lightly greased baking dish. Dot with 3 tablespoons butter. (Cool completely, foratleast 4-5 hours.)
Bake at 350° for 25 minutes. Top evenly with cheese, and bake until cheese melted.

serve hot

Okroshka Veg.Russian soup

200g of carrot
300g of radish
3 large potatoes
4 c cheese - Chopped
3 cucumbers
2 bunches spring onion
1 bunch parsley
100g mayonnaise
Salt to taste
A Dressing for the Cold Vegetable Soup
The dressing for this cold soup may vary depending on your tastes. So, choose any one options : 1 liter of boiled water + a juice of 1lemon
1 liter of buttermilk
Recipe:
Boil the unpeeled potatoes, wait till they get colder, peel, and chop.
Finely chop Carrot and vegetables - radishes, cucumbers, spring onion, Cheese & parsley.
Add mayonnaise, and salt to taste.
Mix all the ingredients together in a large bowl.
Keep the dish in a fridge for at least a half an hour, for it to get cold.
For serving, put some into a bowl, and pour with the dressing of your choice. Decorate it with some green onions, parsley.

Veg.Thai Salad

1 c shredded cabbage

1/2 c mung bean sprouts

3/4 c scallions; chopped

1/4 c water

1 tb white vinegar

1 tb soy sauce

1 ts honey

1 ts cornstarch

1 tb butter

1 tb chopped fresh cilantro

1 tsp garlic paste

1/4 ts crushed red pepper

Recipie:

Combine all of the vegetables in alarge bowl. Pour the dressing over and toss gently to mix well. Cover and chill for an 2-3 hours before serving.

(For DRESSING -- combine water, vinegar, soy sauce, honey and cornstarch in a saucepan. Bring to a boil and cook, stirring constantly, until the mixture became . Remove from heat. Stir in the butter until smooth. Add the remaining ingredients and stir until well combined. )

Veg. Thai noodles

1pkd Pad Thai noodles

1/4 c Olive oil

2 ts Minced garlic

1/2 c Broccoli flowers

1/2c Sliced onions

1/2 c peas

1/2 c Diced celery

1/4 c squre cutted carrots

1/4 c Diced red bell pepper

1 tb Crushed peanuts

2 tb Thai soy sauce

2 tb Thai sweet black bean sauce

1 tb vinegar

1 ts White pepper

2 tb Chopped mint leaves

1 c Fresh bean sprouts

Recipe:

Soack noodles in 8 cups cold water for 30minutes. Drain it and set aside.

Heat olive oil in a large pan over high heat.

Add garlic and saute stirring until lightly browned about 1 minute. Add broccoli, onions, peas, celery, carrots, bell pepper & stir fry for 1 minute.

Add peanuts, soy sauce, black bean sauce, vinegar, white pepper & noodles and cook stirring continuously until heated through and well mixed about 2 minutes.

Stir in chopped mint. Transfer to a platter sprinkle with bean sprout and garnish with mint sprig.

Veg.Red Thai curry

Olive oil for sauteing

1 onion chopped

3 or 4 garlic cloves

2 tbsp of fresh ginger root minced.

1/2 cup peas, and broccoli

1 cup of coconut milk

2 tablespoons of Taste of Thai or red curry paste

1/1 tablespoons of soy souce half a cup water

Thai (rice noodles)

Basil leaves & Green onions for

Recipie:

Prepare the Thai noodles for stirfry

soaking in hot waterIn a deep pot, heat the oil then stirfry the garlic and onion until the onion is transparent.Then add ginger then veggies and stirfry until cooked yet crunchy.Now add the coconut milk, red curry paste, soy sauce and some of the chopped basil leaves

Bring to a light boil and stir well then add the Thai noodlesCook for about 2 or 3 minutes stirring well.

Serve with green onion, Paneer, tender coconut and basil garnish.

Veg.thai pineapple rice

1 whole pineapple
3 cups cooked rice,

2-3 Tbsp. peanut, coconut, other vegetable

oil for stir-frying
1-3 Tbsp. vegetable stock for stir-frying
2 shallots, thinly sliced
3 cloves garlic, finely chopped

1 red or green chili, thinly sliced

½ cup peas
1 small carrot, grated

¼ cup raisins

½ cup whole cashews
3 spring onions finely sliced
1/3 cup fresh coriander
STIR-FRY SAUCE: soy sauce

2 tsp. curry powder
Recipie:

Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
In a cup, stir the soy sauce together with the curry powder.
Place 1-2 Tbsp. oil in a large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant .

Whenever the pan becomes dry, add a little stock (1/2 to 1 Tbsp.).
Add the carrot (if using), peas, cashews, plus the soy sauce mixed with curry powder. Stir-fry 1 minute.
Now add the rice, pineapple chunks, and currents. Gently stir-fry to combine over medium-high to high heat until the rice begins to make popping sounds about 2 minutes..
Remove from heat. adding a few shakes of salt or up to 2 Tbsp. more [veggie] as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
Top with spring onions and coriander, and serve.

Veg. Lasagna

Black 4-5(optional)

Mushrooms1 tbsp(optional).

oregano,basil, salt and pepper1 tsp.

garlic1 tbsp.

wide lasagna noodles

1 cup salsa sauce

1 tsp. oil

3-4 cubs Mozzarella cheese

1 cub. cheese,

Recipe:

Boil1 package lasagna noodles.

Pour in teaspoon oil to prevent noodles from sticking.

Take a pan put oil add olive, mashroom, oregano, basil, salt, pepper, and garlic paste.

Remove lasagna noodles and drain in cold water after they are tender.

Line a large baking dish with lasagna noodles, olives, mushrooms, salsa sauce and then the cheese. Repeat this process until the pan is full, ending with cheese, olives, and mushrooms to make attractive pizza looking topping.

Cook for an 1/2 hour at 450 degrees, covered with tin foil; remove foil and cook just until cheese is slightly brown and bubbly. let stand for 20 minutes and serve.

you can use onion/carrot/frenchbeans with/without olive & mashrooms.

Awala sharbat

Amla 1/2 kg

Sugar-1/4kg

Jeera Powder- 2 tsp

Black salt-1 tsp

water

some mint leaves (optional)

Ice cubes (optional)

recipie:

1.Boil the raw amla in hot water till they became soft.

2.Let it cool for 5 -10 mins and then deseeded it.

3.Place the above deseeded amla,sugar and cup of water in a mixer and blend it.

4.Remove the above mixture in a bowl and add black salt and jeera powder.

5.Take a long glass and put ice cubes and then pour the juice.

6.Decorate with mint leaves.

Serve fresh only

Kokam Sharbat

Ingredients
10-12 boiled kokum

1/2 kg sugar

4tspBlack salt-

4 glass water
Recipie:

Mix all indegrents in pan

Boil for 10-12 minutes

Keep aside for 15 minutes

crush it stair with muslin cloth.

serve in a glass take 1/4 syrup & 3/4 water /soda with ice cubs.

fix a lemon slice on the lid of the glass as a topping.

Mogra Sharbat

8 cups water

750 gms sugar

100 gms fresh mogra flowers

Recipies:
Dissolve sugar in water and make syrup of one string consistency.
Cool for a while.
Now add fresh mogra flowers.
Cover the vessel and keep aside till syrup cools completely.
Mash the flowers lightly , strain and bottle.

Serve with chilled water.

Chandan sharbat

1/2 kg Sugar,

1 tbsp milk,

1tsp cardamon powder

10 gms sandal (Chandan) powder

2-3 sheet silver warak

Recipie:

Boil the water along with the sugar.
After a boil add milk.
Spoon off the dirt collected on the top.
Add cardamoms and stir at regular intervals and mix well.
After 20minutes remove the sugar syrup from gas.
Tie the chandan powder in a fine muslin cloth and add this potli to the sugar syrup.
Cover the vessel with a lid immediately.
Keep aside for 24 hour.
After 24 hour strain and add the warak (crush it slightly with your fingers).
Store the sharbat in a dry strelised bottle.
Refrigerate the bottle.
To Serve:
In a glass pour 3 to 4 tbsp shandan sharbat and add sufficient water and crushed ice.
Mix well and serve chilled.

Rose - watermellon juice

11/2 cup freshly picked Rose Petals

3/4 cup boiling Water

1Big watermellon (cutted)

3/4th cup Sugar

1/4 cup strained fresh Lemon Juice

5 cup cold Water

Some ice.
Recipe:
Crush the rose petals with watermellon.
Add sugar, crush again then pour the mixture to a glass container. Stir well.
Serve in a glass with crushed ice.

Note: you can add lime juice too for tangy taste.

RAW MANGO SHIKANJI

4 Raw Mangoes,
2 cupWater,S
4 cup Sugar,
1/2 tsp Green cardamom powder,
few strands Saffron (kesar)
Recipes
1. Peel off, Cut& Boil the mangoes until tender and pulpy.
2. Scrape off the pulp,Mix the pulp with the water and strain the mixture.
3. Add the sugar, green cardamom powder, and saffron. Mix well.5. Serve chilled in long glasses.
Note: You can also add roasted, ground cumin seeds and black salt powder.

Stuff Gobi Paratha

1. 2 Cups wheat floor.2. Salt to taste.
3. 1 tsp garam masala4. 2 tbsp Oil.5. 1/2 kg cabbage (greated).6. 1tsp of each Chilli paste & ginger paste.7. Cumin seeds.
8. 2 tbsp corriender9.Water to knead.
Recipes:
Method for Dough:
Mix the dry flour properly with salt.
Then add little oil.
Knead with water.
Make soft dough, keep aside for 30 minutes.
Make balls.
For filling:
Take greatd & drained cabbage in one big bowl.
Add chilly & garlic paste
Add salt accorging to taste, corriander, garam masala and cumin seeds.
After adding all of the above Mixwell
For making parathas
Take a ball of dough and roll two roti
Place filling on one roti & cover with another .
press ends so they do not leave an opening. Press gently
Frying the parathas:
Heat a heavy pan, place paratha on it.
Allow one side to cook have brown golden patches.
Turn repeat for other side. put some oil and flip.
Put oil on other side.
Serve hot with Tomato Ketchup, Chutneys or salted curd.
NOTE: This is best with curry & gravy also.

Tomato Omelete

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.
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

Hot & sour soup

1 tsp garlic chopped2 tsp green chillies chopped
½ cup fine chopped vegetables(carrot, cabbage, French bean, cauliflower)2 tsp ginger chopped1 tbsp corn flour1 cup water1 tbsp soya sauce
1 tbsp vinegar2 pinches sugar2 table spoon oilSalt to taste
Recipe:
1 Heat oil in a frying pan on a high flame. Add the garlic, green chillies and ginger.
Add chopped vegetables 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, vinegar and salt to taste. Bring it to boil, while its boiling add the cornflour mixture and boil the gravy till it becomes slite thick.
4 Just before serving put the soup stick in the bowl and serve hot.

Naan

3 cups all purpose flour (maida)1 tsp dry yeast 1 tbsp sugar 1 tsp salt1 cup warm water 2 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 10 equal balls. Roll each into an oval shape, about 7-8 inches long.
Heat Skillet Roast naan till the bottom is golden brown. Turn, and heat the other side.
Mix oil/ghee and brush over hot naan. Sprinkle coriander on it
Serve hot with sabji or gravy vegetables

Makai ki roti

6 tblsp butter

1 1/2 cup corn meal (makai ka atta)

salt to taste

1/4 cup whole wheat up flour

Recipe:
· Mix cornmeal, whole-wheat up flour and salt.
· Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
· Divide the prepared dough into eight to ten equal portions.

sarson ka saag

Sarson ka saag
· bunch spinach washed and chopped fine
· 1 bunch mustard greens washed and chopped fine
· 2 green chillies
· 1 tbsp grated ginger (or paste)
· 1 tbsp grated garlic (or paste)
· Salt to taste
· 2-3 tbsps ghee
· 1 large onion grated
· 1 tsp coriander powder
· 1 tsp cumin powder
· 1 tsp garam masala powder
· Juice of 1/2 a lime/ lemon
· 1 tbsp bengal gram flour/ maize flour
Recipe:
· Mix the greens, green chillies and salt to taste and boil in 1 cup of water till cooked.
· Mash the greens mix well to make a course paste.
· In another pan, heat the ghee on a medium flame. When hot add the grated onion and fry till pale golden.
· Add all the other ingredients and fry till oil separates from the masala (onion-spice mix).
· Add the greens mix to this and stir till blended.
· Garnish with a dollop of butter and serve with makai ki roti

Baingan Bharta

INGREDIENTS:1 Big Egg Plant (Brinjal)1 Big Onion(finely cut)1 Big tomato (finely cut)1/2 spoon turmeric powder1 tsp Chili Powder to taste2 Green Chilies1/2 tsp Garam Masala Powder1/2 tsp Coriander Powder1/2 tsp Cumin Powder1 Tbsp Ginger Garlic PasteSalt to tasteCoriander leaves(finely cut)METHOD:
Cut egg plant in pieces & Boil in pressure cooker.
Now start chopping this eggplant nicely into as small pieces as possible or until they are mashed nicely.
Fry the onions till it turns to golden color. Then add Ginger-Garlic Paste to it and fry for another minute.
To this add tomatoes and all the rest of the masala's and fry for 2 more minutes until tomatoes are nicely cooked and mashed.
Now to this add the mashed eggplant and cook on light flame for about 5 more mins until all the ingredients are nicely blended.
Garnish it with fresh coriander leaves.
This dish goes very well with Bajari’s roti or even with paratha.

Idli

1cup black gram / urad dal
3cup rice
Salt according to taste
½ tsp soda bi carb
1 tbsp ghee/oil

Recipe:
1- Wash & sock dal & rice over night or for 7 to 8 hour.
2- Graind it on next day, mix properly.
3- Add salt, set aside a fermete for 6 to 8 hours.
4- Put hot oil/Ghee, Soda bi carb and stir well.
5- Make small portions of mixture, steam in Idli steamer.
6-Serve hot with sambhar & chutney.

Veggi Kofta

2 bowl potato mash 2 tbsp crumbled paneer,1 tbsp fresh malai
½ Mix vegetables, Boiled & chopped
(carrot, French beans, peas, Capcicum) 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli 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.
· Mix all the other ingredients for the kofta into a potato mash.
· Make 10 -12 kofta of round shape out of the potato mixture. 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 koftas with roti/ naan.
Note: The koftas should be put in just before serving the dish.

Mix Vegetables

2 cups chopped mixed vegeables (carrots, peas, beans, capsicum, cabbage, cauliflower etc.)1 tomato chopped1 onion finely chopped1 tsp. ginger, finely grated3-4 flakes garlic, gratedsome curry leaves1 tbsp. coriander leaves1 tsp. red chilli powder1 tsp. coriander powder1/4 tsp. turmeric powder3-4 pinches asafoetida1 tsp. wheat floursalt to taste2 tbsp. oil1/2 tsp. each cumin, mustard seeds5 cashews powder
Recipe:
1. Heat oil in pressure cooker, add all two seeds.
2. Allow to splutter, add curry leaves, asafetida.
3. Add garlic, ginger, onions, cook it.
4. Add chopped veggies, Stir, add all masalas, 1 cup water, bring to a boil.
5. Cover lid, allow to cook for 10 minutes.
6. Remove lid, Stir in ground powder, salt, and stir, and simmer till gravy is thick.
7. Garnish with chopped coriander.
8. Serve hot with rice or roti.