Tandoori GObhi

Ingredients:

Cauliflower, hung curd, ginger garlic paste. Coriander, bhuna jeera, chaat masala, kasuri methi, red chilly powder, 1 spoon besan , 2-3 red chillies, salt

Method:

Chop the cauliflower and cut in big pieces and boil for 5 minutes in hot water. Strain the water.

Take a bowl, add hung curd, ginger garlic paste, chaat masala, kasuri methi, red chilly, coriander , oil,  bhuna jeera, besan, red chilly raw, salt and mix it all well. Add the chopped cauliflower pieces to this.

Let it marinate for half hour. After this grill this on a tandoor for 20 minutes till it turns golden brown.

Garnish the tandoor gobhi with chaat masala and coriander leaves!!! Enjoy hot!!!

Saboodana Khichdi

Ingredients:

Saboodana, peanuts, potatoes, salt, jeera, coriander, oil, green chilly

Method:

Soak the saboodana in water for three hours. Once it gets fluffy, take out and spread on a newspaper.

Take some oil in a pan and fry the finely chopped potatoes and peanuts. Keep aside.

In a separate pan, take some oil, add jeera, saboodana, coriander, green chillies, peanuts and potatoes and mix well. Let it simmer on low flame with the lid for about 5-7 minutes.

Your dish is ready to be garnished with coriander and serve!!

Cabbage pakoras

Ingredients:

Cabbage

Besan

Jeera, dhania, red chilly, ginger garlic paste, salt, ajawain, aamchur, 

Method:

Cut cabbage into thin slices. Take a bowl, add besan, chopped onions, green chilly, ginger garlic paste, all the other masalas , and cabbage. Add a little water and mix it all well to get a thick consistency.

Once this is done, take the mixture into your palms and give it the desired shape. Fry. The pakoras one by one.

For garnishing, add coriander and sprinkle chaat masala!! Serve with chutney and ketchup,

French Beans with malai

Ingredients:

1/2kg French beans

2 onions

2 tomatoes 

Jeera, dhania powder, kitchen king masala, turmeric, hing, salt, grounded methi, red chilly powder, red chilly raw, 1/2 cup malai/ cream.

Method:

First cut the French beans into long thin slices and cut tomato and onions into small pieces. 

Take oil in a pan and add a pinch of hing. Add chopped onions and sauté it till it turns a little brown. Add tomatoes and then all jeera, turmeric, methi, red chilly  and cook until a little brown. After the masala is ready, add the cut French beans and add salt. Let it simmer on a low flame with the lid on.

Once it is cooked well and a little crispy , add kitchen king masala and malai/cream and cook for a while. 

Once it is cooked nicely serve it hot with paranthas!!

Sooji toast

Ingredients:

White Bread

Sooji

Malai, milk

Black pepper

Ginger garlic paste

Salt

Butter

Method:

Cut the sides of the bread and cut in small square pieces.

Take some sooji in a bowl and add malai , milk, ginger garlic paste, black pepper and salt. Make a thick paste.

Take a pan and add a little butter on it.  Take the bread and dip it in the above mixture ( one side / two sided) and shallow fry them.

Serve hot with tomato ketchup!

Mahanii

Ingredients:

1/2 cup black chane

Besan, 2 table spoon aata, aamchur powder, shakakr, 2 green chillies, 1 tomato, dhania powder, jeera powder, red chilly powder, methi powder, salt, hing, rai, 2 spoons dahi, mustard oil, sweet fennel seeds

Method:

Add oil in a pan. Add hing, saunf, red chilly powder, dhania powder and haldi.

Add besan and aata and stir till it turns brown. After this add the chana and keep stirring it.

After this, add water to it, salt and let it cook with the lid on till the black chanas are cooked well.

After this, add aamchur powder, shakakr, tomatoes, and green chilly.  This is not a dry dish and so we will keep the gravy.

In a bowl. Put grounded rai, curd, and mustard oil and make a paste and add it in the above pan.

Boil it for another 5 minutes and garnish with coriander leaves.

Serve with rice and daal.😄

Dal ke BHtooru

Ingredients:

Flour, udad daal, refined oil, hara dhania, green chilly, pudina, ginger garlic,  garam masala, dhania powder, red chilly powder, jeera, salt

Method:

Take aata, ajawain, salt and yeast and prepare a dough till it rises a little. Let it be aside for a few hours.

Soak the white udad daal for two hours and after that strain it in a bowl and add onions, ginger garlic and all other dry masalas.

Heat some oil in a pan and add 2-3 spoons to the above daal stuffing. And mix it well while the oil is still hot.

Make a big round ball with the aata and add the stuffing inside it. Make as many dough balls you like and let it sit aside for a few minutes.

When the oil is hot, start frying them and your daal wale bhature are ready to eat. 

Serve with mangoes!!

Maharani Bhindi

Ingredients:

Bhindi, tomato, onions, curd, garlic, jeera, dhania powder, salt, turmeric , aamchur powder, oil

Method:

Wash the bhindi and cut it thinly. 

Take a pan and fry the bhindi till it turns brown. 

Take oil in a pan and sauté the onions, tomato, with garlic paste and the. Add all the other above masalas. After this add curd and cook for sometime till it turns thick.

Once the above starts to leave oil, add bhindi to the pan and aamchur powder and garam masala. Mix it all well and it is now ready to be served,

Methi ka Stuffed Parantha

Ingredients:

Methi, besan, wheat flour, onions, green chilly, jeera, salt, red chilly, garam masala, ghee

Method:

Wash the methi well and take a pan and add besan till it turns a little golden brown. Add besan into the     Methi along with chopped onions and all above masalas. 

Knead a wheat flour with some ghee and salt and keep aside for 10 minutes, start stuffing the rotis with the methi stuffing, and fry them as paranthas.

Serve hot with chutney.

Red tomato chutney

Ingredients:

Red tomatoes, 1/2 tsp bhuna jeera, 1 tsp olive oil, 2 green chillies, dhania, pudina, salt, shakakr/ sugar.(2.5 tsp sugar), 2 cloves of garlic

Method:

Take tomatoes, and all above ingredients in a blender and blend it all well. The chutney is ready to be served with methi paranthas!!

Instant Kadi- redu

Ingredients:

Dahi

Desi ghee

1/2 tsp jeera, dhania powder, 1/2 tsp turmeric, red chilly powder, salt to taste

For garnishing, coriander 

Method:

Take a pan and add 2 tsp ghee. And add all the above masalas. Once the masalas and done, add two cups of beaten curd and salt to taste. Keep stirring for fiveminutes and garnish with coriander leves,

Serve with paranthas and s dry vegetable!

Vegetable IDli

Ingredients:

1 cup sooji

1 cup dahi, yogurt (. Sour)

1 cup water

Salt

Red chilly powder

Jeera

1 packet eno

2 carrots, 1 capsicum, 100 grams cabbage , 5-6 French beans, 1 onion' 2 tomatoes, mustard seeds, kadii patta, 2 tablespoon oil, 1 spoon vinegar 

Method:

Mix sooji, curd snd water to make a batter.  Let it sit aside for 2 hours. 

Cut the vegetables into thin slices. Take oil in a pan and add mustard seeds, kadi patta, jeera. Add chopped onions, tomatoes, and sauté them. Add all the other vegetables and when they are cooked, add salt and red chilly powder.

When you are ready to make your idlis, add salt and eno. Add the batter into the idli moulds brushed with oil and microwave it for 4 minutes.

Once the idlis are cooked, take them in a plate and cut in small pieces. Add the sautéed vegetables and one tsp vinegar and stir for a few minutes. 

Your homemade heathy idlis are now ready to be served with ketchup.

Matar Gobi KEema

Ingredients:

Medium sized cauliflower

1 cup green peas

2 green chilly, ginger piece, Jeera, salt, garam masala, desi ghee, methi powder

Method:

Grate the cauliflower.

Take oil in a pan and add turmeric, jeera, methi powder, salt and after this is slightly done add the cauliflower and the green peas. Cut a thinly sliced ginger and green chillies and let it cook on low flame.

Once this is cooked well, take some desi ghee and add it . Garnish with long ginger and coriander and serve! 

Dum ALoo

Ingredients:

Small potatoes

Oil

Tomato

Ginger garlic

Yogurt

Milk

Hing

Dhania powder

Red chilly powder, salt, garam masala, tomato sauce, cream

Onions

Paneer, ghee

Method:

Cut the potatoes in small pieces and fry them. Take a fork and prick some holes in each of these potatoes.

Take another pan and add oil to it. Add 1 onion and sauté it, 1 tsp garlic paste, 1/2 tsp ginger paste and cook it well.  

Now take 4 red tomatoes and blend well and add in the pan along with onions, add all the dry ingredients except for salt and garam masala . Add to this 1/2 cup curd and 1 cup milk and keep stirring until a little thick. Add salt and potatoes and let it cook on a low flame. 

Once it turns more thick, add 1 tsp tomato ketchup! 1 tsp garam masala and desi ghee and let it be on low flame.

Your dum aloo dish is  now ready to be garnished with cream and grated paneer.

Arbi ki Bharwa Makki Roti

Ingredients:

Makki ka aata

Arbi

Butter

Ginger, garlic, salt, jeera, green chilly, hara dhania, red chilly, dhania powder, ajawain, anardana

Method:

Boil the arbi and mash it well adding all the above ingredients finely chopped. Prepare a kind of a mixture.

Take the makki aata and add salt and ajawain and knead the dough well.

Start rolling the dough and stuff it with the mixture which you have prepared.

Take a non stick pan and cook / fry the paranthas till they turn crispy and brown. 

Enjoy the hot arbi paranthas with yogurt and butter! I promise you will relish it!!

Ghiye ke pakode

Ingredients:

Ghiya

Salt

Besan 

Red chilly powder

Jeera

Grounded methi

Ginger garlic paste

Oil for frying

Ajawain

Chaat masala

Green chilly and coriander for garnishing

Method:

Take besan in a bowl and add all dry masalas mentioned above. Add 1 tsp oil to this and water to it to make a good consistent mixture. Let it rest for ten minutes.

Peel the ghiya and cut in thin round slices. Heat oil in a pan and start dipping the ghiya slices in the besan mixture and fry one by one.

For garnishing, sprinkle, chaat masala, red chilly powder and coriander leaves. Enjoy the pakoras with tea and tomato ketchup!

Dahi wala kathal

Ingredients:

Kathal

Oil

Dhania powder, red chilly powder, turmeric, jeera, hing, salt

Yogurt

Besan

Method:

Firstly peel the kathal and cut in small pieces. Fry them.

Take some oil in a pan and add all the masalas and add the kathal to it. Once the kathal is cooked, add one spoon besan and stir it well. 

After this beat some yogurt and add to the above vegetable. Once it gets cooked and is of a thick consistency, add two spoons desi ghee,

Your kathal is. Now ready to be served . Garnish it will coriander, ginger slices and garam masala and serve with rice!!

Snacking with Jackfruit

Ingredients:

Jackfruit or kathal

2 tomatoes

1 onion

Ginger garlic paste

1 tsp red chilly powder

1 tsp dhania powder

1 tsp turmeric powder

1 tsp jeera powder

Salt to taste

Oil for frying

Method:

Peel the jackfruit and cut into small pieces. Fry the pieces and keep aside.

Take some oil in a pan and add all the masalas, tomato, onion, ginger garlic paste until it is nicely cooked. Now add to this the fried jackfruit pieces and let it cook on low flame for a few minutes.

Garnish it with coriander and serve hot with chutney and tomato ketchup.

Sooji ki Kachori

Ingredients:

1 cup sooji

Water

3 medium sized boiled potatoes

1/2 tsp fennel seeds powder

1 tsp red chilly powder

1/2 tsp aamchur 

Salt to taste

Oil for frying

Coriander 

1 tsp Bhuna jeera 

Ajawain

Salt

Method:

Take boiled potatoes and mash them in a bowl along with all the dry masalas and make a batter. Keep aside.

Add sooji in a pan along with water and keep stirring until a thick paste is formed. Take the hot sooji paste and start making round shaped balls and fill the above batter. 

You can now start frying the sooji kachoris. And it's now ready to be served with green chutney and tomato ketchup!

Sooji Kheer

Ingredients :

100 grams sooji

2 glasses milk

3 tablespoon sugar

2 grounded elaiichi powder

Method:

Take some sooji and roast it in a pan until it turns brown.

Add milk and let it boil for ten minutes on a low flame. Once it gets mixed well , add elaiichi powder and sugar. Let it cool and serve warm or chilled!

For garnishing, add cut almonds and pistachios.

Aloo ka Palda

Ingredients:

4 medium size aloo (potatoes)

400 gms curd

3 table spoon mustard oil

Salt to taste

1 tsp jeera

Pinch of Hing 

I tea spoon dhaniya powder 

1 tea spoon red chilli powder

1/2 tea spoon haldi powder

Pinch of crushed methi powder

1/2 tsp garam masala

Coriander for garnishing 

Method :

Take a pan and put the oil. Add a pinch of hing and all the other masalas mentioned above. Once the  masalas are mixed well, add to it the thinly sliced potatoes cut in a round shape.

Let the potatoes simmer on a slow gas and cover it with the lid. Once the potatoes are well cooked and not raw anymore, transfer them in a bowl.

Take the curd and beat it well so that it turns into a pouring consistency. Add this curd to the potato dish and add the garam masala and mix it well.

Garnish it with coriander leaves and serve hot with daal and rice:)))

Simple Ghiye ka raita!!

Ingredients :

Dahi

Ghana

Kala namak or rock salt

Rai

Bhuna jeera

Salt

For garnish use red chilly powder and chaat masala and some pudina leaves

Method:

Peel the ghiya and grate it. Boil the grated ghiya.

Take the curd and beat it in a bowl. Once the boiled ghiya has cooled down, add it in the curd.

Add rock salt to taste, 1/2 tsp rai powder and bhuna jeera to the curd. 

For garnishing, add red chilly powder and chaat masala and pudina leaves.

Serve cold and enjoy with a dry vegetable and paranthas,,😊😊🍴🍴🍴🍚🍚

Rai Wali GAjar

Ingredients:

500 gram gajar

1 tsp dhania powder

1 tsp red chilly powder

1 tsp jeera

1 tsp turmeric

Pinch of hing

1/2 tsp methi powder

Salt to taste

5 tsp oil

2 tsp rai powder

4 tbsp dahi yogurt

1/2 lemon

For garnishing use ginger and coriander

Method:

Peel the gajars and slice it long.

Heat the oil in a pan . Add all the masalas once the oil is heated and when they are cooked slightly, add the gajars in the pan.  Add salt to taste. Mix it all well and let it cook for few minutes on low flame until the gajars are cooked properly.

Let this cool for a while. Take some curd in a bowl and add the grounded rai and squeeze the lemon juice and mix well. Mix the gajar in it.

Take it out in a serving bowl and garnish with long ginger slices and coriander leaves. Enjoy this with rice!!

Palak Kababs

Ingredients:

400 grams spinach

Besan

2 green chillies

1 tsp ginger garlic paste

1 medium sized onion

1/2 tsp ajawain

1 tsp jeera

1 tsp turmeric

1 tsp dhania powder

Salt

1/2 tsp anaardana

1/2 tsp red chilly powder

Oil for frying

Method:

First of all wash the spinach leaves well and cut them very thinly.

Add besan to them for binding and all the masalas mentioned above. Cut green chilly into small pieces and mix all of it well.

Take a pan and start heating the oil. 

Put a drop of oil on your palms and take the batter above and start making any desired shapes. I prefer to make rounded flat Kababs. Start frying these one by one.

Add chunky chaat masalas on top of it and serve hot with tomato ketchup.  Enjoy the Kababs in the rainy season!!!

Methi Paneer

Ingredients :

200 grams cheese/ paneer

1 onion

1 tomato

1 tsp urad/ white daal

1 tsp dry dhania

3 red chillies

1/2 spoon methi Dana

2 tablespoon Kasoori methi

Salt

1/2 tsp red chilly powder

4 tablespoon malai

1/2 cup milk

2 spoons Oil

Method:

Take some oil in a pan and sauté the onions and tomatoes slightly.

Take a Tava and cook the red chilly, daal, dhania and methi. After this turns slightly brown, grind them all together in a grinder.

Ad

d milk and malai in the sautéed onion and tomato. Add to this the grounded masala and salt to taste. When this becomes a little thick , add small pieces of paneer and sdd kasoori methi and let it be on the gas for for five minutes.

Take it in a borosil bowls and serve hot with plain paranthas ! 

Pav Bhajji with just aloo and matar

Ingredients:

5-6 medium sized potatoes

2 onions

1 spoon ginger garlic paste

4 tomatoes

1/4 bowl of green peas

Salt to taste

Pav Bhajji masala

2 spoons refined oil

1 tsp red chilly powder

1 tsp jeera 

1/2 tsp turmeric

1 pack yellow butter

For garnishing:

2 Green chillies

Grated cheese

1 lemon

Thinly sliced cabbage

Method:

First of all boil the potatoes and mash them well.

Take a pan and add two spoons of oil. Add one onion in small pieces, ginger garlic paste, red chilly powder , jeera and tomato . Cook this for a few minutes till it is well cooked.

Add the mashed potatoes and green peas and salt to taste. Cook this a little and then add 4 cups of water. Add two tablespoon pav Bhajji masala.

Let this simmer on the gas with its lid on and cook for about 15-20 till the pav Bhajji starts to have a thicker consistency.

Tranfer the Bhajji in a borosil bowl and add some large chunks of butter! Cut onions into small pieces and long green chilly, cut the lemon, grated cheese, and cabbage sliced thinly and garnish your dish,

Now take a pan and add some butter to it. Start heating the pavs till they are nice and crisp.

Serve the Bhajji with the pavs and serve hot!!!

Vegetarian Biryani with a Tang

Ingredients:

2 cups rice

2 Badi Elaichi

2 small/ choti elaichi

2 tejpatas / bay leaf

2 dalchini stick

4 long cloves

2 post Dana 

2 spoons saunf or fennel seeds

4 red chilies

4 stick dalchini

1 spoon red chilly powder

6 Big Red Tomatoes

2 onions

Pudina / cilantro leaves

Salt

1 cup Desi ghee

Method of preparation :

Take rice, 2 dalchini, 2 Badi elaichi, 2 small/ choti elaichi, 2 tejpatas / bay leaf, 4 long cloves ( all khada masalas ) and boil them all together till the rice are well cooked. Strain the water out of the rice and let the rice cool in a bowl.

Take 2 spoons  post Dana, 4 red chillies, 2 spoon saunf, and four stick dalchini and grind them all together. 

Take one pan and boil the tomatoes and soak in cold water to peel them off. After this is done, mash the potatoes in a blender.

Take a pan and put 3 tablespoons desi ghee and add the tomato pulp and the grounded masalas. Add salt to taste. When this is cooked well on medium flame, turn off the gas.

Take onions cut in long slices and fry them in a little ghee until brown. Put this in a separate bowl.

Take one large borosil bowl, and take some rice and fill it upto 1/4th of the bowl. Next layer will be adding the tomato masala and on top of it the fried onions and pudina leaves and two spoons desi ghee.

Similarly, do this two times more to make the layers, until your top most layer has rice on the top.  Cover the bowl with the kling foil and put it in the microwave for about 10-15 mins to steam it.

You will now be able to smell the tempting aroma of the biryani. Take the biryani and transfer it to a rice plate for serving with yogurt and green chutney.!!

Your laajawaab tamatar ki biryani is ready!!

Kangri Ambua

Ingredients

• 3/4 kg small ripe mangoes
• 3-4 whole red chillies
• 1 kg thick curd
• Sugar 1 tbsp
• Red chilli powder 1 tbsp
• Dhaniya 1 tbsp
• Jeera 1 tbsp
• Salt according to taste

Method

1. Take few small ripe mangoes, peel and half squeeze in the curd, keep aside.
2. Take a pan, add mustard oil , heat till the smoking point. Add red chillies, dhaniya powder, jeera, haldi, now add mangoes and curd mixture. Heat again.
3. Add sugar, and salt according to taste. Stir continously. After some time magoes get softened.
4. Tasty dish is ready, garnish with coriander leaves and pudina leaves.

Khatta Meetha Rai wala Kaddu

Ingredients

• 1 kilo pumpkin (square cut)
• Mustard Oil (3 tbsp)
• Red chilli( 2 whole)
• Hing (pinch)
• Bay Leaf(1-2)
• Haldi(1 tbsp)
• Methi Daana (1tbsp)
• Jeera (1 tbsp)
• Sugar (1tbsp)
• Amchur powder (1-2 tbsp)
• Rai(2 tbsp)
• Curd (2 tbsp)
• Salt (acc. to taste)

Method

1. Take a pan, add mustard oil, after a few seconds, add hing whole chillies, methi daana, dhaniya powder, haldi powder and red chilli powder.
2. After few seconds, add chopped pumpkin, cook for 20-25 mins. until the pumpkin softens, cook for another few seconds.
3. Add amchur and sugar, mash and take off the heat.
4. Let it cool, add grounded rai in 2 tbsp of curd, mix well and add to the dish.
5. Serve 2 hours later and garnish grated ginger.

Meethe Babaru

Ingredients

• 2 cup whole wheat atta
• 1 cup suji
• 3/4 cup sugar
• 2tbsp saunf
• Oil
• Water

Method

1. In a bowl mix all above ingredients, except oil to make a batter.
2. Set the batter aside for two hours.
3. Take a non stick tawa, glaze with oil, pour a ladle of batter in the centre of the tawa, and allow it to form a circular shape.
4. Cook for a few seconds on medium flame, when the top surface looks cooked, flick it over.
5. Cook for a few more seconds, remove from the tawa.
6. Serve hot babru with Green mango pickle.

Bathua ka Raita

Ingredients

• 1 bunch bathua
• 1/2 KG beaten curd
• Black salt
• Pepper
• Red Chilli
• Hing
• Coal
• Mustard Oil

Method

1. Clean and wash bathua, cool and grind.
2. To the curd add salt, pepper, red chilli and a mixture of bathua.
3. In the bowl of curd, place a smoking coal ( remember to add some mustard oil drops and hing to the coal) before placing it in the curd bowl.
4. Cover the curd bowl, and let the smoke subside.

Himachal Ka Zayaka- Madra

Ingedients :-

• Chickpeas (1 cup)
• Beaten yogurt (4 cups) (thick)
• Refined Butter (1 cup)
• Bay Leaf (1-2)
• Moti Elaichi (2)
• Green Elaichi (2)
• Salt (as per taste)
• Long (2)
• Cinnamon (half a stick)
• Turmeric (1 tbsp)
• Red chilli (1 tbsp)
• Dhaniya (1tbsp)
• Cumin seeds (1 tbsp)
• Saunf (1 tbsp)
• Handful of cashews and raisins

Method

1. Wash and soak Chickpeas overnight, in the morning put in pressure cooker, add salt and boil for 20 minutes.
2. Take a pan, add half a cup of ghee, add black and green cardamom, bay leaf, saunf, cinnamon stick and stir for a minute. After that add haldi, cumin seeds, stir for a few more seconds, add chickpeas. After a few seconds add beaten curd, stir till the mixture leaves the ghee.
3. When the masala is done, add salt, sugar, dry fruits and remaining ghee.
4. Cook for another 10 minutes on medium flame.

Delicious madra is ready to eat with rice.