Baked Vegetables

Ingredients:- 

2 cups parboiled vegetables (cauliflower, green peas, sweet corn, carrots, beans), mozzarella cheese 1/4 cup, 2 tbsp readymade bread crumbs, 1 tbsp oregano, 2 tsp coarsely ground pepper powder.

For white sauce:- 1 tbsp maida (all purpose flour), 1 tbsp butter, 1 cup milk, salt to taste.

Method:- 

Heat butter in a pan. Add maida & fry little. Add milk to it slowly so that lumps are not formed.

Keep stirring & let it simmer on slow gas. 

Add salt, pepper powder, oregano & 1 tbsp cheese to it. Mix well.

Add all veggies to it. Put the gas off. Put it in a baking tray, sprinkle bread crumbs first & then spread remaining cheese on top.

Bake in a preheated oven at 180 degree C for half an hour or till cheese melts & you get nice golden color on top.

Happy Cooking!

Kaddu or Red Pumpkin Poori

Ingredients:- 

1 cup grated kaddu (red pumpkin), 3/4 cup rice atta, 1/4 cup roti atta, 1 tbsp chilli powder, 1 tsp gud (jaggery), 1 tsp sesame seeds, 1/2 tsp ajwain seeds, salt to taste.

Method:- 

Mix all the above ingredients. Knead atta using water; little stiffer than usual roti atta.

Make small poories, the way you make Makkai ki Roti, using a plastic sheet.

Deep fry like usual poories. Serve with tomato sauce.

Preparation time:- 45 minutes
Makes 15 poories

Happy Cooking!

Grilled Prawns

Ingredients:- 

500 gms cleaned prawns, 1/2 cup hung curd, 1/2 cup cream, 1 tbsp olive oil, 1 tbsp coarsely ground black pepper, 2 tbsp mozarrela cheese, 1 tbsp oregano, salt.

Method:- 

Mix all the ingredients except cheese and oregano well. Leave in the fridge for 2 hours.

Line in a baking tray & sprinkle cheese, organo on top of it. Grill in a preheated oven @ 180 degrees for 1/2 an hour or till you get golden brownish colour.

Happy cooking!

Lobhia Pulao

Ingredients:- 

2 cups rice, 1 cup soaked lobhia/chowli, 1 large onion finely chopped, 1 tbsp dhania powder, 1 tsp garam masala, haldi n mirch powder, 1 tsp garam masala powder, 1 tsp ginger-garlic paste, salt to taste.

Method:- 

Wash rice properly half an hour before you start cooking.Heat oil in a pan.Add chopped onion,Saute & add ginger-garlic paste.Fry well.Add washed rice & soaked lobhia.Add dhania powder,haldi,mirch,garam masala powder.Fry well & add 5 cups boiling water to it.Lower the gas once the water dries up & put a lid.Garnish with coriander n grated coconut.Serve hot with raita.

Happy cooking!

Mutton Sukha

Ingredients:- 

500 gms mutton, 3 medium onions finely chopped, 1 medium tomato chopped, 1 tbsp ginger-garlic paste, 1 tbsp dhania powder, 1 tsp garam masala, 1 tsp chilli powder or as per your choice, 1/2 tsp haldi, 1/4 cup oil, 1/2 cup thick curd, salt to taste.

Method:- 

• Wash mutton properly. Apply ginger-garlic paste, salt & curd to it.
• Mix well n leave it in the fridge for 2 hrs. Heat oil in a pan.
• Add onion to it. Fry well till it becomes translucent. 
• Add marinated mutton to it. Saute well for atleast 10 minutes on slow gas.
• Add tomatoes, haldi, salt, mirch powder and garam masala. Fry again for some more time.
• Add half cup warm water to it & put lid. Once the mutton is done again fry the mutton till the water dries up & all the mutton pieces are well coated with masala.

Serve hot with chapati.

Happy cooking!

Methiwali Yellow Dal

Ingredients:- 

1 cup cooked tuvar dal, 1/2 cup methi leaves lightly sautéed in oil, 1 tbsp jaggery, 1 tsp jeera, 2 tbsp oil, salt, 1 tbsp crushed garlic.

Method:- 

Mix dal, methi, jaggery, salt in a pan. Add water & adjust the consistency. 

Boil well. Heat oil, add garlic, jeera.

Add to the dal. Serve hot with chapati or steamed rice.

Happy Cooking!

Pakodewali Kadhi

Ingredients:- 

For pakodas - 1 cup besan, 4 tbsp chopped potato, 4 tbsp chopped onion, 2 tbsp chopped palak or methi, 1/2 tsp crushed green chilli, 1/2 tsp sabut jeera, salt to taste.
For kadhi - 2 cups curd, 2 tbsp besan, haldi, salt, 3 cups water
For tadka - 4 tbsp oil, 2 tbsp onion cut lengthwise, 3/4 red chilli, 1/2 tsp each sabut dhania, methi seeds, jeera.

Method:- 

Mix all the pakoda ingredients with water well. Make small pakodas & deep fry. 

Churn curd, besan & water well. Put it in a pan & leave on slow gas for atleast half an hour.

Keep stirring in between. Once the curd mixture is thickened add fried pakodas to it. Add salt.

Boil for 4/5 minutes more. Heat oil for tadka. Add methi n dhania seeds, red chilli, onion.

Add this to kadhi. Garnish with coriander & serve hot with steamed rice.

Happy cooking!

Shimla Mirch Sabzi

Ingredients:- 

2 medium sized shimla mirch (capsicum) chopped, 1small onion finely chopped, 1/2 cup soaked n coarsely grated moong dal, 1/4 tsp sugar, 1/2 tsp dhania powder, 1/4 tsp mirch powder, 1/4 tsp haldi, salt to taste, 1 tsp oil, 1/4 tsp each rai n jeera.

Method:- 

Heat oil. Add rai-jeera. Add onion & sauté till it becomes golden.
Add shimla mirch pieces, haldi, sugar, mirch powder, salt & dhania powder.
Saute for 3-4 minutes & add ground moong dal. Mix well.
Put lid & allow it to cook for 7-8 minutes on a slow gas.
Take out the lid, sauté well once & put the gas off. Serve with chapati or paratha.

Happy cooking!

Ande ka Halwa

Ingredients :- 

2 eggs,125 gms mawa, 1/4 cup sugar, 1/4 cup ghee, 1/4 tsp nutmeg n elaichi pwdr, dryfruits to garnish.

Method :- 

Blend eggs, mawa & sugar in a blender.

Heat ghee in a kadhai & add the mixture to it.

Keep stirring continuously till granules are formed.

Add nutmeg & elaichi pwdr to it. Put the gas off.

Garnish with dry fruits & serve.

Happy cooking.

Chana Dal Tikki

Ingredients:-

1 cup chana dal, 4 tbsp finely chopped onion, 2 tbsp chopped coriander, 1 tsp crushed dry coriander seeds, 1/2 tsp crushed green chilli, salt to taste, oil to fry.

Method:- 

Soak the dal & grind it coarsely. Mix all the above ingredients except oil. Mix well. 

Heat oil n deep fry small tikkis.

Happy cooking.

Til Aur Gud ki Meethi Roti

Ingredients:- 

For cover :- 1/2 cup roti atta, 1/4 cup maida, 1/4 cup warm milk, 2 tbsp hot oil, a pinch of salt.

For stuffing:- 1/4 cup til (sesame seeds), 1/4 cup roasted groundnut powder, 1/2 cup grated jaggery, 1 tsp nutmeg-elaichi powder.

Method:- 

Mix all the cover ingredients. Knead atta & keep aside for two hours.

Dry roast til & powder it when cool. Mix remaining stuffing ingredients to it & blend in a mixie for 2 minutes.

Make small balls of the atta. Microwave the stuffing mixture for 2 minutes.

Make rotis with this stuffing like you make parathas.

Apply ghee while roasting the rotis.

Happy cooking!

Churma Laddoo

Ingredients:- 

2 cups coarse roti atta, a pinch of salt, 2 cups ghee, powdered sugar as per taste, 1 tbsp elaichi powder & oil to fry.

Method:- 

Mix atta & salt & knead a tight dough.

Make small thick puris of it & deep fry. It has to be khasta.

Powder the puris in a mixie. The original recipe requires to powder it in a mortar. 

Mix elaichi powder & sugar as per your taste.

Melt ghee & mix little by little to the mixture & make laddoos.

Happy cooking!

Paneer Paratha

Ingredients:- 

Roti dough 1 cup, 1 cup grated paneer, 1 tbsp chopped coriander, 1 tsp chaat masala, 1 tsp crushed green chillies, salt to taste.

Method:- 

Mix together paneer, chaat masala, coriander, chilies& salt. Stuff it in roti dough & make paratha.

Happy cooking!

Chicken Makhmali Tikka

Ingredients:-

1/2 kg medium sized boneless pieces, 1/2 cup thick curd, 4 tbsp cream, 1 tsp black pepper crushed, 4 tbsp finely chopped garlic, 1 tsp olive oil, salt to taste.

Method:-

Mix curd, cream, black pepper powder, garlic, olive oil & salt.
Add chicken pieces to this marinade & leave it in the refrigerator for 2 hrs.
Preheat oven @ 180 deg & then grill these pieces for 20-25 minutes or till it becomes golden in color. Serve hot as starters.


Happy cooking!

Carrot Cake

Ingredients:- 

3 eggs, 1n1/2 cup sugar, 3/4 cup oil, 1n1/2 cup maida, 1 tsp each soda & baking powder, 1 tsp cinnamon powder, 1 tsp vanilla essence, 2 cups grated carrot, 1/4 cup crushed walnuts, pinch of salt.

Method:- 

Sieve maida, baking powder & soda.

Blend eggs, sugar & oil. Add maida & mix lightly. 

Add carrot, cinnamon powder, vanilla essence, salt. Mix lightly. 

Bake at 180* for 30 minutes in a preheated oven.

Happy cooking!

Basundi

Ingredients:- 

1 litre full cream milk, 1/2 cup sugar, 1 tsp elaichi powder, 1 tbsp soaked & sliced almonds, 1 tbsp chironji.

Method:- 

Boil milk & reduce it to 1/2 liter on very slow gas.

Add sugar, elaichi powder, chironji & almonds.

Serve chilled with hot puris.

Happy cooking!

Prawns Sukkha Masala

Ingredients:- 

Fresh cleaned prawns 250 gms, 2 medium onions finely chopped, 1 medium tomato finely chopped, 1/2 tsp ginger-garlic paste, 1 tbsp chopped garlic, 1 tsp mirch powder (or as per your taste), 1/4 tsp haldi powder, 2 tbsp oil, salt to taste & fresh coriander to garnish.

Method:- 

Heat oil in a kadhai. Add onion & sauté for 2 minutes. 

Add tomato, ginger-garlic paste & sauté till it leaves oil. Add chopped garlic & half of coriander, prawns, haldi, mirch, salt & mix well. 

Keep stirring it. Do not put a lid else it will leave water. 

Add little warm water just enough for masala to coat the prawns.

Put the stove off once it is done & changes color. Serve with hot chapati or parathas.

Happy cooking!

Chicken Tikka Masala

Ingredients:-

1 cup chopped tomato, 4 onions finely chopped, 1/2 kg chicken,salt, 1/4 cup ghee, 2 cloves.

For marination:-
1/2 cup curd, 1/4 tsp salt, 1/2 tsp ginger garlic paste, 1/2 tsp garam masala, 1/4 tsp tandoori color
Masala for gravy:- 1 cup curd, 1 tbsp chili powder,1 tbsp ginger garlic, 1/2 tsp garam masala, 1/4 tsp saffron, 2 tbsp almonds, 1 bay leaf, 1/4 tsp haldi. Grind well & keep aside.


Method:-

• Marinate chicken with curd, salt, garam masala & tandoori color for 1 hour. 
• Heat little ghee in a kadhai. Dry the marinated chicken pieces in it & keep aside. 
• Heat remaining ghee, add cloves followed by onion. Saute till translucent. 
• Add tomato & fry well. Add ground gravy masala.Fry till oil separates. 
• Add chicken pieces, 1/2 cup warm water & cook till chicken is cooked & tender. 
• Garnish with coriander & serve hot with chapati or parathas. 

Happy cooking!

Handvo

Ingredients:-

1 cup rice, 1/4 cup chana dal, 1/4 cup urad dal, 1/4 cup toor dal, 1/2 cup curd, 1&1/2 cup grated dudhi (snake gourd), 1 tsp ginger-garlic paste, 1 tsp crushed green chilli, 1 tsp sugar, salt to taste, 4 tbsp each steamed green peas & sweet corns, 1 tsp soda.

For tempering:- 4 tbsp oil, 1/4 tsp hing, 1/2 tsp each rai-jeera, 8/10 curry leaves, 1 tbsp sesame seeds.


Method:-

• Soak rice & all dals for 5-6 hrs.
• Grind coarsely with curd. Leave the batter overnight.
• In the morning mix grated dudhi, ginger-garlic paste, chili, sugar, green peas, sweet corns, salt & soda to the batter.
• Mix well & pour in a greased tray.
• Pour tadka using tempering ingredients on top.
• Bake in a pre-heated oven at 180 deg for 20-25 minutes or till you get nice golden color

Happy cooking!

Baby Corn Crispy

Ingredients:- 

250 gms baby corn, 1 tbsp maida, 1 tsp corn flour, 1 tsp ginger-garlic paste, 1 tbsp sesame seeds, 1 tbsp chopped garlic, 1tsp crushed green chilli, 1 tsp tomato ketchup, 1 tsp soy sauce, 1 tsp vinegar, 1/2 tsp sugar (you can replace it by 1/2 tsp honey), oil to fry, salt to taste.

Method:- 

• Chop baby corns lengthwise. 
• Mix maida, salt, corn, flour, sesame seeds, ginger garlic paste & make thick paste adding water.
• Add baby corns to it. Heat oil & fry baby corns till done half.
• Fry it again after 5 minutes till it become crispy.
• Heat oil in a wok. 
  Fry garlic for 2-3 minutes & add chili, tomato ketchup, soy sauce, vinegar, sugar/honey & salt. Mix well & add fried baby corns to it. 
• Toss well till the baby corns are well coated with masala. Serve hot.

Happy cooking!

Baingan Bharta

Ingredients:- 

1 medium size baingan, 2 small onions cut lengthwise, 1 medium tomato finely chopped, 1/4 cup blanched green peas, 1 tbsp dhania pwdr,1/4 tsp haldi pwdr,1/2 tsp mirch pwdr, 1 tbsp chopped coriander, 1 tbsp oil, salt to taste

Method:-

• Apply little oil on baingan & dry roast it on gas burner. 
• Peel off the skin & mash it well. 
• Heat oil in kadhai. 
• Add onion & sauté for a while. 
• Add tomato, saute till oil separates. 
• Add mashed baingan, dhania powder, haldi, mirch powder, green peas, salt. Saute well. 
• Garnish with coriander & serve hot with roti or paratha.

Happy cooking!

Rajasthani Baati

Ingredients:-
For baati: 2 cup roti atta, 1/2 cup sooji, 1/4 cup curd, 3 tbsp ghee, 1/4 tsp soda bicarb, 1/2 tsp ajwain, 1/2 tsp salt. Enough ghee to dip the baatis.
For dal: 1 cup tuvar dal, 1/4 cup chanadal, 1/2 cup moong dal, 2 tbsp urad dal, 2 tb sp green coriander, 2 tbsp ghee, 4 tbsp each chopped onion & tomato, salt to taste, 1 tbsp lemon juice, 1/2 tsp jeera, 1/4 tsp hing.

Method:-
Mix all the baati ingredients & knead well using less water. The dough should be little tight than usual roti atta.
After half an hour make small pedhas & bake in apre-heated oven at 180 degree for 20 minutes or till the baatis turn golden red.
Take out the baatis from the oven & dip each baati in a bowl of ghee.
Pressure cook all the dals. Heat oil in a pan & add jeera, hing. Add onion & add tomatoes after sauteing the onion for 2 minutes. Add cooked dal. Add salt. Add water to adjust the consistency.
Garnish with coriander & serve hot with baatis.

Happy cooking!

Anda Curry

Ingredients:- 
3 eggs, 2 medium onions, 1 medium tomato, 1 tsp ginger-garlic paste, 1/2 tsp haldi powder, 1 tsp mirch powder, 1 tbsp soaked cashew nuts, 4 tbsp oil, 1 tsp garam masala, salt to taste.

Method:-
Hard boil eggs. Take out shells.
Heat 1 tbsp oil in kadhai & fry eggs till you get slightly golden color. (Before frying prick 1-1 clove at each end of the egg.You can avoid the typical eggy smell by doing this.)
Heat 1 tbsp oil & fry onions. When cool, add tomato & soaked cashew nuts to it & make a smooth paste. Heat remaining oil & add this paste to it.
Saute for 2/3 minutes & add ginger-garlic paste. Fry very well till  oil separates.
Add mirch powder, haldi powder, salt & garam masala to it.
Add 1 cup hot water. Let it come to a boil. Add fried eggs.
Adjust the gravy consistency as per your choice. Garnish with coriander & serve hot with chapati or phulkas.

Happy cooking!

Dahi vada

Ingredients:- 
1 cup urad dal, 2 tbsp chana dal, 1/2 liter thick curd, 5/6 tbsp sugar, 1 tsp salt & mirchi
powder, jeera powder, chaat masala, meethi imli ki chutney & coriander to garnish. oil to fry.

Method:- 
Soak urad & chana dal in warm water for 5-6 hours. Grind well to a fine paste.
Put enough oil in a kadhai & leave to heat on gas stove.
Take dal paste in a big bowl, add little salt to it & blend very well with your hand for 5 minutes. The mixture will be fluffy & double it's size.
Make small vadas & fry on medium heat. If you fry it on high heat the vadas will be done from outside but will remain uncooked inside & will turn hard inside once you add it to curd.
You can add crushed black pepper or saunf to the vada batter as per your likes.
While you fry the vadas keep some warm water ready with a pinch of salt to it in a big pan. Add the fried vadas to it & let it soak for 10 minutes. If the vadas float on top of the water, then it is properly done. If the vadas are uncooked from inside it will settle to the bottom of the pan.
After 10 minutes, squeeze each vada into your palms & take out water. Arrange the vadas in a shallow glass bowl.
Blend curd with sugar & little salt with hand blender. Pour curd on vadas. Add some sweet imli chutney on top of each vada.Sprinkle mirch powder, chaat masala, jeera powder, chopped coriander on top. Serve it chilled.

Happy cooking.