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.