kullar(blend of sesame seeds and jaggery)

ingredients

1.sesame seeds-1 cup

2. jaggery-1/2 cup

method

1.break jaggry into smaller pieces so that we can grind it easily.

2.in a blender grind together both jaggery and sesame seeds.

3.it will look like dry podi masala.

4.eat 1-3 spoons everyday to boost your immunity.

5.enjoy healthy eating.

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vegan soya salad

ingredients

1.soyabean-1 cup

2.onion-1

3.tomato-1 big

4.raddish-1/2 medium

5.ginger minced-2 tsp

6.coriander chopped-1/4 cup

7.green chilli minced-2

8.lemon-1

9.black pepper-1/2 tsp

10.cumin powder-1/2 tsp

11. coriander powder-1/2 tsp

12.turmeric-1/4 tsp

12.salt-to taste

method

1.boil soyabean with  turmeric and salt

2.dice onion, tomato and raddish seprately.

3.remove water from soyabeans and mix all the above ingredients.

4.squeez lemon juice, toss it properly.

5.enjoy this salad.

green chutney

ingredients

1.green coriander-1/2 bunch or 1 cup

2.mint leaves-1/2 bunch or 1 cup

3.garlic cloves-5

4.ginger-1/2 inch piece(optional)

5.green chilli-2

6.sugar-1/2 tsp

7.curd-1/2 cup

8.dahi boondi/pakodi-1/4 cup

9.cumin powder-1/4 tsp

10. salt-to taste

method

1.grind all the ingredients together.

2.add water if required.

3. enjoy.

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tomato chutney

ingredients

1.tomatoes-4 big

2.garlic cloves-25

3.whole red chillis-3-5

4.tamarind pulp-1 tsp

5.sugar-1tsp

6.salt-to taste

7.deggi mirch-1/4 tsp

7.oil-1tbsp

tempering ingredients

1.oil-2 tsp

2.mustard seeds-1 tsp

3.asafoetida- a pinch

4.curry leaves-7-10

method

1.roast tomatoes on direct flame, remove skin ,cool them ,chop them roughly and keep aside.

2.in a pan heat oil,roast red chillis first and keep aside.

3.in same oil,roast garlic till colour changes to brown and keep aside with chillis.

4.now add chopped tomatoes in the same oil and cook till becomes soft. now add salt,sugar and deggi mirch powder to it and again cook till it leaves oil and tomatoes are done.

5.cool it a little and grind it with chillis, garlic and tamarind pulp. add water if needed.

6. now for tempering, heat oil in a pan,add mustard seeds followed by curry leaves and asafoetida. pour it over chutney.

7.enjoy

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poppy seed chutney(dip)

ingredients

1.poppy seeds-1/4 cup

2.coriander leaves chopped-2 cup or half bunch

3.tomatoes-2 medium

4.ginger-1 inch piece

5.green chilli-2

6.salt-to taste

method

1.dry roast  poppy seeds on low flame for couple of minuts and soak in hot water for 10-20 minuts untill becomes soft.

2.roast tomatoes on direct flame , peel off burnt skin and keep aside.

3.remove excess water from poppy seeds and keep aside for later use.

4.in a grinder, put all the ingredients and grind till smooth paste. add water(which we kept aside) if required.
5.it takes little more time to grind poppy seeds.
6.you can use garlic too.

7. enjoy this chutney with your daily meals.

Peanut chutney(dip)

Ingredients

1.roasted peanuts-1/2cup

2.bengal gram/chana daal/split black grams-1/2cup

3.garlic cloves-4-5

4.tamarind pulp-1/2 tbsp

5. Green chilli-2

7.salt- to taste

8.water- to adjust consistency 

For tempering

1.curry leaves-9-10

2. Mustard seeds-1 tsp

3.asafoetida- a pinch

4. Oil-1/2 tbsp

Method

1. Dry roast Bengal gram and soak in hot water till it becomes soft. Minimum for 30 minutes.

2. In a blender, grind peanuts,green chilli,garlic,2-3 curry leaves, tamarind and roasted Bengal gram using little water.

3. In a pan, heat oil ,add mustard seeds, when starts crackle add curry leaves and asafoetida and put it in the chutney mixture.mix well.

4. Your peanut chutney is ready. Serve it with dosa, idli and Uthappam.

note

1.you can use roasted grams instead of bengal gram.

Rava idli

Ingredients

1.samolina/rava/sooji-1cup

2.curd beaten-1/4 Cup

3.fruit salt( Eno)-1 sachet

4.salt-to taste

5.water- according to need

Method

1. In a big bowl, add samolina, beaten curd,salt and mix.

2. Add water slowly- slowly to make a batter of dropping consistency.

3. After making batter, keep it either under direct sunlight or at some warm place for fermentation.

4. Keep it minimum for an hour.

5. heat water in steamerand grease idli moulds.

6. Now check your batter, if it has become thick, add little more water and mix.

7. Now add eno to it and mix properly. imme

diatly put batter in idli moulds . Keep moulds in steamer and close the lid.

8. Flame should be kept medium.

9. After 10 minutes open the lid and insert a toothpick or knife in idlis to ensure that idlis are done. If not done keep for another 5 minutes.

10. Remove moulds from steamer and keep aside for 5-7 minutes to cool down.

11. Now remove idlis with the help of a spoon releasing its sides.

12. Hot steamed idlis are ready to serve with any dip, sambhar or rasam.

13. Enjoy.

Note

1. Don't choose very fine samolina.

2. Before serving these idlis, you can temper it with mustard seeds, curry leave and slit green chillies.

upma

ingredients

1.samolina/sooji-1 cup

2.chana daal/broken black gram/Bengal gram-3 tbsp

3.curry leaves-10-12

4.mustard seeds-1 tsp

5.onion diced-1 big

6.green chilli slit-2

7.salt- to taste

8.sugar-1 tsp

9.clarified butter/desi ghee-3 tbsp

10. water-2 cups

method

1.soak chana daal  minimum for 1 hour or soak in hot water so that it becomes soft.

2.dry roast samolina till raw smell goes and keep aside.

3.drain water from chana daal and keep aside.

4. now heat desi ghee in a pan, add mustard seeds, when crackle add curry leaves,green chillis and roast a little. now add drained chana daal and roast till crispy.

5.add salt followed by diced onion, cook till onion changes its colour to little brown.

6. now add roasted samolina to it and mix well, cook for few seconds and add water.

7.add sugar and stir it continously till it leaves sides.

8.enjoy hot upma.

maize flour prantha

ingredients

1.maize flour/makki ka atta-1 cup

2.grated raddish-1 medium

3 grated carrot-1 medium

4chopped corainder-1/4 cup

5.chopped fenugreek leaves-1/4 cup

6.chopped onion-1 medium

7.green chilly chopped-2-3

9.grated ginger-1/2 inch piece

10.carrom seeds-1 tsp

11.salt-to taste

12.garam masala-optional

13. water- as required

14.oil-for roasting

method

1.in a large bowl or a big plate, add all above ingredients and mix properly.

2. make dough using little water and rub it with your hands properly.

3.wet your hands and make smooth dough rubbing it with your hand again.

4.if you find veggies are more and flour is less, dont panic, add more flour but its better if you have enough flour to just bind the dough, i mean more veggis more tasty will be the prantha.

5.now divide the dough into three or four portion or whatever size of prantha  you like.

6. if you are making first time use plastic sheet on your rolling board.

7.now take one portion, make it round by keeping your hands wet, press it little and put its lower side in dry flour and keep on your board lined with plastic sheet.

8. now slowly slowly press it with your hands to make round prantha, if sides crack just join using little water..

9. increas size by pressing slowly slowly.

10. carefully pick your prantha and put on tawa. cook on little more than medium flame. apply oil or ghee on upper side and let lower side cook, now flip side and apply oil on lower side too. roast till little crispy. 

11. enjoy hot pranthas with curd, butter, pickel, buttermilk.

note

1.you can use any veggies....normally i use onion leaves, garlic leaves, boiled peas. beatroot,chopped cabbage, spinach, grated cauliflower too.

2, how to put prantha on tawa.....make your hand wet, wide spread your hand on upper side of prantha, try to pick it up realesing its sided and carefully put on tawa

easy mushroom tikka

ingredients

1. mushroom-200 gms

2.hung curd-1 tbsp

3. oil-1 tbsp

4. lemon juice-1 tbsp

5. chaat masala-1 tsp

6.deggi mirch-1 tsp

7. pepper powder-1/2 tsp

8.kasoori methi-1 tsp

9.garam masala-1 tsp
10.tandoori masala-1 tsp

11.garli paste/ garlic powder- 1 tbsp

12. grated ginger/ ginger paste-1/2 tbsp

13. salt to taste

method

1. wash mushrooms properly and keep aside for drying.

2. to prepare marination, mix all the above ingredients properly.

3. mix in mushrooms using your hands . make sure mushrooms are coated well. if needed add more oil.

4.keep aside minimum for 30 minuts. 

5. meanwhile preheat oven at 200-230 c . 

6.if using wooden skewers, soak them in water for 15 minuts.

7.now insert skewers in mushrooms as in picture. no need to remove stems. insert whole mushrooms.

8. use aluminium foil in the tray before you keep skewers in it. 

9. mushrooms take long time to cook . i grilled them at 250 c for 30 minuts.

10. check colour and texture before taking out of oven. if not done keep for another 10 minuts.

11. enjoy hot with any dip.

spicy grilled potatoes

ingredients

1 baby potatoes-10

2.garlic powder/garlic paste-1 tbsp

3. kasoori methi-1 tsp

4.deggi mirch-1 tsp

5. chaat masala-1 tsp

6.coriander powder- 1tsp

7. cumin powder- 1 tsp

8. pepper powder-1 tsp

9. mixed herbs-1 tsp
10.tandoori masala-1 tsp

11. salt- to taste

12. oil- 1 tbsp

13.lemon juice(optional)-1 tbsp

method

1. wash and parboil potaoes. 

2. let potatoes cool and dry for couple of minuts.

3. meanwhile prepare marination by mixing above all the spices. mix properly.

4. now add potatoes to it and mix properly with your hands till all the potatoes are coated well. keep aside for 10-15 minuts.

5. preheat oven at 200 c .

6. arrange potaoes in a greased baking tray either insert on toothpicks (as in picture). or simply put in baking tray.

7. grill for 15-20 minuts or till potatoes change colour .

8. enjoy hot with green chutney or dip of your choice

ganche icing

ingredients

1.dark chocolate-200 gms(grated)

2. milk-100 ml

3.butter-40 gms

method

1. in a pan boil milk and butter. switch off the flame.

2. now add chocolate and cover. let the chocolate melt in it.

3. after few minuts whisk the mixture.it is mixed now and loose.

4. let it cool. after cooling keep in the fridge.

5. after 15 minuts blend it.

6. repeat this process 3-4 times.

7. after that keep in the fridge for an hour. it will become thick.

8. you can use it either on cup cakes or to decorate cakes.

nutri(soya chunks)- kulcha

ingredients

1.kulcha-6

2.soya chunks-1 cup
3.boiled mashed potato-1/2 cup

4.onions medium-4(finely chopped)

5.garlic cloves chopped-10

6tomatos diced-4

7.ginger grated-2 tbsp

8.tomato puree-1/2 cup

9.green chilli finely chopped-2

10.bay leaf-1

11.cinnamon stic-1 small

12.cardmom-1

13.cumin seeds-1 tsp

14.garama masala-1 tsp

15.red chilli powder(deggi mirch)-1 tsp

16.pav bhaji masala-1 tsp

17.coriander powder-1/2 tsp

18.kasoori methi-1 tsp

19.roasted cumin powder-1tsp

20.salt-to taste

21.oil-2 tbsp

method

1.in a pressure cooker put soya chunks with enough water. when steam is formed just switch  off the gas. dont overcook. on cooling drain excess water but dont squeeze the chunks.

2. in another pan heat oil, add cumin seeds, bay leaf,cinnamon and cardamom. cook for a minut and add garlic to it.

3. cook garlic till light brown and add chopped onions. cook onions till light brown colour.

4. now add half grated ginger and green chilli followed by all masalas except garam masala and cumin powder.

5. now add tomatoes, cover with lid and cook till tomatoes are done and oil seprates.

6. now add tomato puree and again cook for a minut. 

7. time to add soya chunks. mix properly and add about half cup of water or moreand boiled potato as well. now cook it till gravy becomes litttle thick and raw smell goes, chunks are coated well.

8. now add half of the grated ginger, cumin powder and garam masala on top mix and switch off the flame.

9. you can garnish with chopped coriander.

10. reheat kulchas using butter and serve hot with nutri, green chutney and salad.

11. enjoy

gulabjamun

ingredients

1. mawa/khoya/reduced milk-250 gms

2.paneer/cottage cheese-100 gms

3.samolina/sooji-1/4 cup

4.refined flour-1/4 cup

5.baking soda-1/4 tsp

6.sugar-3 cups

7.water-4 cups

8. oil- for frying

9. raisins-for filling

method

1.kneed mawa and cottage cheese seprately. kneed both of them nicely to a smooth dough.

2. now mix both the dough with all other ingredients except sugar and water.

3. kneed and mix everything properly and divide this dough into 20 portions.

4. grease your hand and make round balls . keep aside.
5.meanwhile make sugar syrup by boiling sugar and water in a pan till sugar melts properly. switch off and keep aside.
6. heat enough oil in a heavy bottom pan and fry gulabjamuns on low flame. it will take 10-12 minuts to fry. turn gulabjamuns to avoid burning.
7. tranfer to sugar syrup after frying.
8. keep in the sugar syrup atleast for 2 hours.
9. enjoy hot gujabjamuns.

curd-chiilis

ingredients

1.green chillis-250 gms

2.sour buttermilk-250 gms

3.salt-to taste

4. turmeric powder-2 tsp

method

1. slit green chillis.

2. in a large vessel add buttermilk,salt and turmeric and pour over slit green chillis.

3. keep these soaked chillis in fridge for 2 days.

4. after two days arrange them in a large plate and keep under direct sunlight for drying.

5. i remove little buttermilk from it.

6. drying process can take 3-4 days.

7. after drying keep in airtight container. 

8. fry whenever feel like to eat with curd rice or dosas

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almond-whole wheat cookies

ingredients

1. whole wheat flour-100 gms

2. butter-100 gms

3. powder sugar-100 gms

4 almond flakes-1 tbsp

method

1.in a bowl beat sugar and butter till mixed properly and become light.

2 now slowly slowly mix flour to it and make nice dough.

3.now make small balls out of this dough and press to make them flat and keep in greased tray.

4. arrange almonds on the top and press a little.

5. bake at 180 c for 15- 20 minuts but keep an eye. and keep checking after 10 minuts.

6. when lower side of cookies id done, remove and keep for cooking.

7. e

njoy crunchy cookies.

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choco-chip cookies

ingredients

1.refined flour-1 cup

2.soft butter-1 stick

3.powder sugar-1 cup

4. vanilla- few drops

5. choco-chips-1/4 cup

method

1 in a bowl beat sugar and butter till they mix properly and become light.

2.add refined flour slowly slowly to make a dough.

3. cling wrap this dough and keep in fridge for half an hour.

4 now make small balls out of this dough and while keeping in greased tray press it a little so that they become little flat.

5.bake it at 180 c for 15- 20 minuts. keep an eye and check lower crust after 10 minuts, if it becomes little brown and crispy, remove tray and keep for cooling, after cooling cookies become crisp and crunchy.

6. enjoy

pizza triangles

ingredients

for dough-

1. refind flour-2.5 cups

2.olive oil-3 tbsp

3.milk powder-3/4 cup

4.warm water-1 cup

5.salt-2 tsp

6 dry yeast-2 tsp

7.sugar-1 tsp

for spread-

1.pizza sauce-1 tbsp

2.ketchup-1 tbsp

3.mixed herbs- 2 tsp

4.garlic powder-2 tsp

5.oil-1/2 tbsp

6.mozzerela cheese grated-2 tbsp

7.red capsicum diced-1

8.onion diced-1

9.mushroom finely chopped-2 tbsp

10.salt-1 tsp

method

1.in a bowl add yeast , sugar and water and keep aside for 10 minuts.

2. in another big bowl add refined flour, salt and oil, mix properly with your hands using fingers. make sure oil is propery mixed in flour.

3 now add milk powder and mix well.

4. check your yeast mixture, if it is blooming, use it to make dough. pour yeast mixture slowly slowly to make nice dough. keeo this dough at warm place to rise for 2 hours. i keep in microwave.

5.meanwhile prepare spread. heat oil in a pan and saute all the vegetables by adding salt.

6.cool these veggies and mix all other ingredients except cheese.

7. when your dough rise properly take it out and roll it lightly and make a big ball first followed by rolling a big round capati little thicher.

8. now cut round shapes by using a bowl with sharp edge or cookie cutter.

9. roll these round shapes again but not too much.

10. now spread the mixture over these round shapes and top with cheese.

11. now give first fold to make semicircle, no need to press sides, again give second fold to shape like a triangle.

12. keep all the triangles in greased baking tray and leave for 10 minuts to rise again.

13. now bake at 200 c for 15- 20 minuts. check it can take more time.

14. enjoy hot crispy triangles.

garlic pull apart rolls

ingredients

for dough-

1.refind flour-2.5 cups

2.milk powder-3/4 cup

3.warm water-1 cup

4.sugar-1 tsp

5.salt-1/2 tbsp

6 dry yeast-2 tsp

7.olive oil-3 tbsp

for spread-

1.soft butter-60 gms

2.garlic powder- 1 tbsp

3.mixed herbs-2 tsp

4. salt- to taste

5 pepper-1 tsp

6. chilly flakes-1 tsp

method

1.dissolve sugar and yeast in warm water and keep aside for 10 minuts untill it froths.

2,now take a big bowl, add refind flour, salt and olive oil, mix properly with your hands ensuring oil is mixed properly in the flour,

3.now add milk powder to it and mix well.

4. now add the raised yeast mixture slowly to make a nice dough, cover this dough with wet cloth and keep at some warm place  for two hours to rise,

5.after two hours, when dough is raised , tightly kneed it.

6make spread by mixing all the above inredients given under spread heading.

7. make a round ball of this dough and roll it in a thick circle like chapati.

8 apply the spread over it nicely covering all sides and fold it by rolling from one side to another,

9. cut thich slices and arrange in greased baking tray, keep for 10 minuts to raise again.

10. now bake at 200c for 15-20 minuts or till tops are brown.

11. enjoy hot soft rolls,

pink-green sandwich

ingredients

1. sandwich bread- 6 slices

2 .green chutney-3 tbsp

3. mayonese-4 tbsp

4. grated carrot-2 tsp

5grated beetroot- 2 tsp

6. finely chopped cabbage-2 tsp

7.grated ans squeesed cucumber-3 tsp

8, salt-to taste

9 pepper powder-1 tsp.

method

1. cut the sides of all the bread slices nicely and keep aside.\

2. mix mayonese, salt, pepper and all the vegetables.

3, now you have two spreads to apply one is green and another pink.

4. now arrange two slices of bread on a chopping board and apply green chutney on it nicely and cover with another bread slice.

5. now apply pink mayo spread over this slice and again cover with third slice.

6, press it a little and cut into four pieces with sharp knife.

7 now you have 8 sandwitches in hand.four from each bread sandwich.

8. if your bread is small, dont cut into pieces.

9.serve with any dip or without dip.

macroni salad

ingredients

1.boiled macroni-1 cup

2. mayonese-3 tbsp

3.any sprout-1 tbsp

4.grated carrot- 1 tbsp

5.finely chopped purple cabbage- 1 tbsp
6. american corn-2 tbsp
7.finely chopped pear-2 tbsp
8. finely chopped red capsicum-1 tbsp
9.salt-to taste
10. pepper powder-1 tsp

method

1. take boiled macroni in a large bowl.

2 add salt, pepper and mayonese in it and mix properly with your hands.

3 now add all the other ingredients and mix properly.

4.cover with cling wrap and keep in refrigerator for sometime .

5. serve chilled or normal.

6. you can use chopped cherries, grapes and yellow capsicum too.

7. i try to add all possible colours to it.

calzones

ingredients

pizza dough-2 big ball sized

onion diced-1

grated garlic-1 tbsp

red capsicum diced-2 tbsp

yellow capsicum diced-2 tbsp

green capsicum diced-1 tbsp

american corn-2 tbsp

mushroom finely chopped-2 tbsp

refind flour-3 tsp

grated mozzerela cheese- 3 tbsp 

milk- according to need

chilly flakes- 2 tsp

oregano-2 tsp

pepper powder-1 tsp

salt- to taste

butter-2 tbsp

method

1.heat butter in a pan and add grated garlic, saute for few seconds and add chopped onion. saute till transparent.

2.add all the veggies to it and saute for couple of minuts. keep veggies little crunchy. 

3 try to keep veggis on the sides of the pan so that little butter comes in the centre, roast refind flour in this butter till raw smell goes. make sure no lumps are formed.

4.now add little milk to make thick consistancy. add salt, pepper,chilly flakes and oregano.

5.add cheese to it and stir it properly.

6. keep this mixture at side.

7. take pizza dough, make 2 or 3 balls little bigger than chapati ball. roll them round shaped, keep little thick.

8.if making three balls, divide the mixture into 3 portions equally.

9.now keep the mixture in the half side of the round roti and apply little milk on all sides of the rolled roti , fold the other empty half over filled half like shape of semicircle and press all sided with the help of a fork.

10. make two cuts over each calzone.

11. bake at 190 c in preheated  oven for 15-20 minuts. keep an eye. if not done keep for some more time.

12.serve hot

pav bhaji

ingredients

pavs-6

onion-2 medium

garlic grated- 1 tbsp

ginger grated-2 tsp

boiled mashed potatoes-4 medium

tomatoes chopped-4 big

tomato puree-3/4 cup

capsicum diced-1/2 cup

peas- 1/2 cup

bottle gaurd diced-1/2 cup

pav bhaji masala-3 tsp

red chilly powder- 2 tsp

deggi mirch-2 tsp.

butter- 2 tbsp

oil-1 tbsp

salt- to taste

method

1.boil peas, capsicum and bottle guard, mash and keep aside.

2.heat oil and butter in a pan, when heated add garlic, saute for a minut and add onions.

2.saute onions till light brown and add ginger, saute for a minut and add tomatoes.

3. add little salt and cook by covering it till tomatoes become tender.

4 now add mashed vegetables to it and mash it either with a masher or coarsly blend with blender.

5. add all the masalas and cook for a minut. and add tomato puree, stir it proprly.

6. now add 4 cups or more water to it and add boiled potatoes. if required add more water.

7.now cook it till everything mixes well and check consistancy.

8. switch off and sprinkle some pav bhaji masala on top.

9. you can garnish with chopped coriander too.

10. add butter before serving.

11. for pavs, heat a flat pan, brush it with butter , slice pavs and heat over pan sprinkle some pav bhaji masala.

12. serve with salad and enjoy.

batata poori

ingredients

pooris/ papdi-20

boiled mashed potatos-3 medium

onion finely chopped-1 medium

coriander chopped- 1/2 cup

imli chutney (sweet)-1/2 cup or less

nylon sev-1/4 cup

lemon-1

black salt- to sprinkle

white salt- to taste.

method

1.mix white salt in mashed potatoes and keep aside.

2. arrange all the papdis in a big plate.

3 take spoonful of poato mixture and put  on all the papdis one by one and press it a little. 

4. now drop imli chutney over all the papdis with the help of  a spoon.

5. next put chopped onions over imli chutney layer one by one nicely.

6. next sprinkle black salt over onions with the help of your pinch.

7.now next layer is of chopped corinder.

8. now slice lemon into half and squeez lemon juice over corinder layer one by one almost 2-3 drops each.

9. last top with nylon sev.

10 enjoy.

grilled paneer(cottage cheese)

ingredients

 cottage cheese(paneer)-250 gms

. ginger-garlic paste-1 tbsp

. garlic powder-1 tsp

  red chilli powder-1 tsp

  kasoori methi-1 tsp

  dry mango powder-1 tsp

  salt- to taste

  oil- 2 tsp

method

1. cut the paneer into cubes. take all the pieces in bowl.

2. add all the above ingredients to it and toss carefully with your hands.

3. give rest for half an hour.

4. preheat oven at 200 c .

5 grease the baking tray, arrange the pieces and grill for 10-15 minuts or till it changes colour to light brown.

6. enjoy it with any chutney or dip.

  

ripe pumpkin curry(manee)

ingredients

ripe pumpkin -200 gms diced

garlic mince/chopped-2 tsp

onion diced-1

ginger minced-1 tsp

green chilli chopped-1

whole red chilli-2

cumin seeds-1 tsp

fenugreek seeds-1 tsp

coriander seeds-1/2 tsp

red chilli powder(degi mirch)- 1tsp

garam masala-1 tsp
turmeric powder-1 tsp

tamarind pulp - 3 tsp or more

jaggry/sugar- 2 tsp or less
gram flour-1 tbsp
salt-to taste
oil-2 tbsp

method

1.heat oil in a pan, add fenugreek, coriander, cumin seeds and whole red chillis. dont burn.

2, now add garlic, cook till light brown and add onion, ginger and green chilli. cook till onions also turn light brown.

3. now add turmeric powder, chiili powder, salt and garam masala and stir.

4. now try to keep this onion on the sided of pan with the help of spoon so that little oil comes in centre, add gram flour to this oil and roast for a few seconds. make sure no lumps are formed. it will become little dry.

5. now add pumpkin pieces to it and stir so that masala coats it a little.

6. add water and stir it. add little more water as it will become thick with gramflour.

7. heat on full flame, after boil keep on sim and let it cook slowly.

8. check consistancy and pumpkin to become soft but not mushy. now add tamarind pulp and jaggry.cook for few minuts

9. switch of the flame. garnish with some coriander leaves.

10. you can serve it with rice. even i enjoy it with royi too.

note

1. adjust spice level according to your taste.

2. dont add too much gramflour otherwise it will become very thick.

3. if you find oil is less, add more oil.

medu vada

ingredients

urad dal split (without skin)-1/2 kg

salt- according to taste

oil-for frying

raisins- 1 tbsp(optional)

green chilli chopped-2(optional)

method

1. soak urad daal in water for 3-4 hours.

2. remove water and grind it. if not able to grind add very little water.

3 after grinding keep this mixture for fermation either at some warm warm place or in direct sunlight.

4. after an hour or even in less time the batter will rise nicely.

5. check it by putting little batter in a bowl of water, if it floats in water, youe batter is ready.

6. add salt, raisins and green chili and stir.

7 heat oil in a pan/kadahi.keep medium flame.

8. moist your hand, take a spoonful of maixture at your palm, roll it like we make balls for chapatis. now while putting in oil, insert your index finger in it and slowly drop in oil.

9. fry on medium flame till the become crispy.

10. if you find your batter is too watery than add little gram flour to it.

11. i did not add raisins and chillis.

12.enjoy hot vadas with sambhar or make chaat with curd.

bread rasmalai

ingredients

bread slices-6

milk-2 lt.

sugar-4 tbsp

kesar-1/2 tsp

refined butter(desi ghee)-1 tbsp

chopped almonds-for decoration

method

1.cut bread slices into round with the help of a glass, bowl or cookie cutter and keep aside.

2. soak kesar(saffron) in half cup of warm milk and keep aside.

3. heat the milk to boil and simmer the flame till the milk reduced to half.

4. now add sugar and saffron to it and again heat for 5 minuts and remove from heat.

5. meanwhile heat a pan and roast each bread slice in ghee till they become crispy.

6.now arrange bread slices  in a dish and pour reduced milk over it.

7. decorate with few saffron strands and chopped almonds.

8. keep in fridge for an hour and enjoy chilled rasmalai.

garlic-tomato chowmin

ingredients

boiled chowmin-2 cups

tomato puree/ diced tomato- 1 cup

onion diced-1

garlic pods crushed-10

tomato ketchup-2 tbsp

soys sauce- 1 tsp

red chilli powder-1 tsp

black pepper powder-1/2 tsp

mozerella cheese-1 tbsp

salt- to taste

oil-2 tbsp

method

1. heat oil in a pan, add crushed garlic, cook till raw smell goes and become little crispy.

2. add onion cook till transparent, add salt .

3. add tomatoes and cook till oil seprates.

4. add pepper, chilli powder, soya sauce and tomato sauce.

5.now add boiled chowmin to it and toss properly . cover for a minut.

6. grate cheese over it and serve hot.

baked potato wedges

ingredients

red potatoes-6 medium

garlic pods-8

whole red chillis-2

oregano-1 tsp

black pepper powder-1 tsp

salt to taste

olive oil-2 tbsp

 refind flour-1 tbsp

method

1.boil poatoes(half cook), cool and cut wedges.

2. crush chillis and garlic.

3. in a bowl, mix oil, pepper powder, oregano, crushed garlic and crushed chilli.

4. add potaoes in this mixture and mix properly and keep aside for 5 minuts.

5.preheat oven at 200 c. grease baking tray with olive oil and dust half refined flour.

6,arrange poatoes in the tray and dust half of the refined flour over it.

7. bake wedges at 250c for 20 minuts. or till they become crispy.

8, serve hot.

mushroom in green gravy

ingredients

mushroom-200 gms

onion grated-2 big

coriander-1 small bunch

mint leaves-5-6

garlic-ginger paste-2 tsp

green chilli-2 slit

beaten curd-1/4 cup

cream-1tbsp

bay leaf-1

cardamom-2

cinnamon stick-1

cumin seeds-1/2 tsp

coriander powder-1 tsp

cumin powder-1 tsp

turmeric powder-1 tsp

salt- to taste

oil-1 tbsp

butter-1 tsp

method

1.make paste of coriander and mint leaves using little water.

2 blanch mushrooms, chop and saute in butter with little salt and keep aside.

3.heat oil in pan, add whole masala, let it crackle than add green slit chillis followed by garlic-ginger paste. cook till raw smell goes.

4. add grated onion and cook nicely till oil seprates.add turmeric powder and salt.

5. now add coriander paste and again cook till raw smell goes. 

6. remove from the heat and add beaten curd stir constantly to avoid curdling.

7. add mushrooms , masalas and cook again till mushrooms done.

8. garnish with cream.

stuffed bottle gourd in gravy

ingredients

for stuffing:-

medium sized long bottlegourd-1

grated cottage cheese-1/2 cup

khoya-1/4 cup

boiled mashed potatoed-2

boiled green peas/frozen peas-1/4 cup

garlic paste-2 tsps

green chilli-1minced

pepper powder-1/4 tsp

coriander powder-1 tsp

cumin powder-1/2 tsp

raisins-1 tbsp(optional)

salt -to taste

oil- 3tsp

for gravy:-

grated onion-2 big

tomato puree-1 cup

garlic paste-2 tsp

ginger minced-1 tsp

red chilli paste-1 tsp

cashew-melon seed paste-2 tbsp

fresh cream- 1 tbsp

red chilli powder-1 tsp

garma masala-1 tsp

kitchen king masala-1 tsp

turmeric-1 tsp

cumin powder-1 tsp

milk- as required

oil- 2 tbsp

salt- to taste

method

1.wash and peel bottle gourd.  steam it or 90% cook in  boiling water.

2.drain water and remove core and keep aside.

3.prepare stuffing - heat oil in a pan, add garlic paste and cook for a minut and little salt.dont burn.

4. add green chilli, peas, grated paneer, all masalas folllowed by khoya and mix well.

5.add boiled potatoed and again mix properly. keep aside for cooling.

6. fill bottle gourd with this filling nicely and slice with sharp knife carefully.keep aside.

7.prepare gravy- heat oil, add ginger, cook a bit and add garlic paste, cook till raw smell goes and add grated onion and little salt. cook onions very nicely  and add all the masala except kitchen king.

8. now add tomato puree and again cook till oil seprates.

9. lower the flame and add cashew-melon seed paste and cook on lower flame. now add cream and again mix.

10. at last add milk and check consistancy. it should be little thick.

11. add kithen king masala and mix properly.

12. add bottle gourd pieces very carefully so that they should not break. cover them with gravy and switch off the flame. cover it for sometime.

13. garnish either with dry fruit or chopped coriander.

note:-

1. you can use core of bottlegourd in stuffing.

2. after steaming you can also fry/ airfry lauki.

3 you can choose any gravy of your choice.

4 any paste can be used cahew/ melon seed or both.

mushroon-cheese toast

ingredients

garlic bread slices-4

mushroom chopped-1/2 cup

butter-1 tbsp

garlic minced-1 tsp

grated cheese-1/4 cup

milk-according to need

salt-to taste

pepper powder-1/2 tsp

oregano-1/2 tsp

garlic powder-1 tsp

refined flour-2 tsp

method

1. heat butter in a pan, add minced garlic and cook till raw smell goes.

2. now add mushroom and salt, cook for two minuts.

3. add refined flour very carefully to avoid lumps, cook it for few seconds and add little milk.

4. after adding milk it will become thick, dont add too much milk. 

5. now add grated cheese and all the powders mentioned above.

6. it looks like a paste.

7. apply it over bread picese and grill till colour changes.

8. 200 c for 10 minuts . 

veg.soup

ingredients

onion diced- 1 small

vegetables finely chopped-1 cup

(corn, carrot, cauliflower,french beans,peas)

tomato puree- 2cups

tomato sauce-2 tbsp

water-as required

salt-to taste

pepper powder-1/2 tsp

oil-3 tsp

method

1. blanch vegetables seprately and drain water.

2. heat oil in a pan, add diced onion and cook till transparent.

3. add blanched vegetables and cook for 2 minutes by covering, add salt too.

4.make sure vegetables become soft.

5. now add tomato puree and tomato sauce to it and mix properly.

6. add water and boil soup. check consistancy according to your choice.

7. sprinkle pepper powder, mix and serve hot.

note

1. you can add chilli sauce too.

2. cream can be used .

3. fresh corinder can be used to garnish.

sweet and sour pumpkin

ingredients

pumpkin -1/2 kg

garlic cloves-7 

garlic minced-1 tsp

onion-1 big

ginger minced-1 tsp

green chilli slit-2

cumin seeds-1/2 tsp

fenugreek seeds-1/2 tsp

coriander seeds-1/4 tsp

turmeric powedr-1 tsp

red chilli powder-1/2 tsp

garam masala-1 tsp

tamerind paste-2 tsp

sugar/jaggry-2 tsp

oil-2 tbsp

salt- to taste

method

1.cut pumkin into 1/2 inch cubes with peel. if pumpkin is not fresh, you can remove peel.

2.take oil in a pan, heat it and add cumin, fenugreek and coriander seeds.

3. now add garlic cloves and minced garlic both and cook till light brown colour.

4 add green chilli and ginger followed by onion. cook till onion also changes colour.

5. now add all the masalas, stir and add pumpkin to it. add little water and cover it.

6. lower the flame, check inbetween and cook till pumpkin become soft but not mushy.

7.when pumpkin is soft add tamarind paste and sugar, mix proerly and again cook for two minuts by covering.

8. your khatta meetha pumpkin is ready. 

9. serve hot with poori. naan or chapati.

note:-

1. if you have sweet tamarind chutney, use that instead of tamarind and sugar.

2. u can use dry mango powder too instead of tamarind

3.you can use zucchini also if pumpkin is not available.

cabbage-coconut sabji

ingredients

cabbage-1 medium 

coconut grated-1/2 cup

onion-1 diced

green chilli-1 chopped

red whole chilli-2

curry leaves-10

mustard seeds-1/2 tsp

turmeric powder-1/2 tsp

oil-2tbsp

salt- to taste

method

1.seprate leaves of cabbage and wash properly, after washing drain water properly n keep aside.

2. make sure cabbage is dry, i mean no water in it and chop finely.

3.now take oil in a pan, add mustard seeds, let it splutter, add red chilli followed by curry leaves, green chilli and onion .

4.cook onion till light brown colour and add turmeric and salt followed by cabbage and coconut.

5. mix properly and cover, lower the flame and cook covered.dont add water.

6.check inbetween so that it should not stick to bottom.

7.enjoy hot with chapati or rice.

stuffed kulcha chana

ingredients

kulcha-4

boiled black grams/kabuli chana-1 cup

tomato puree-1/2 cup

garlic paste-1tsp

onion diced-1 

tomato diced-2

green chilli minced-2

coriander chopped-1 tbsp

tamarind pulp-1tsp

chaat masala-1tsp

black salt-1/2 tsp

red chilli powder-1 tsp

garam masala-1 tsp

roasted cumin powder-1 tsp

lemon juice-1 tsp

salt- to taste

oil- 1 tbsp(approx)

method

1.take 2tsp oil in pan, heat it and add garlic paste to it, cook till raw smell goes.

2. now add tomato puree,coo till oil seprates, add little salt

3 add black gram,garam masala,red chilli powder,tamarind pulp to it, cook till they become dry and masala coats grams  properly. keep aside.

4.now add diced tomato,onion,green chilli,coriander,black salt,cumin powder,chaat masala and lemon juice to this mixture.

5. take tawa/pan, apply little oil and roast kulcha from both side, keep aside.

6. give small cut on top of kulchas, stuff chana mixture and enjoy

7. kulcha are more like pita bread , you can easily stuff it.

8. if you find it is sour, skip lemon juice.

instant saag

ingredients

radish medium-1 chopped

bathua/chenopodium-1 cup chopped

spinach chopped-2 cups

cabbage chopped-1 medium

gram flour-1.5 tbsp

salt- to taste

garlic-10 cloves

ginger minced-1tsp

green chilli chopped-2

onion-1 chopped

water- as required

desi ghee-1 tbsp

method

1. wash bathua, cabbage, spinach and radish.

2 take pressure cooker ,put above vegetables in it with 3 cups of water and 5 cloves of garlic and salt.

3. check water if you feel it is not enogh ,add more .

4. close the cooker and put on high flame, when steam starts forming, lower the flame and keep cookin saag for 45-50 minuts.

5.after 45 minuts switch off the gas and let steam escape itself.

6. open cooker and check if water is more,remove little and keep aside.

7. now add gram flour and blend with blender little coarse.

8.dont make fine puree.

9. now again keep saag on lower flame, if you find it dry,add water which you kept at side. and cook for 2-3 minuts. 

10.your saag is ready.

11. now heat a pan, add desi ghee, add left over garlic(chop it), when colour change, add ginger and green chilli followed by onion. add vry little salt if you need. now add saag into it and mix properly.

12. you can use tomato also, i added garic on top for garnish, 

neem goli

ingredients

neem leaves-5 bunches

curry leaves-5 bunches

water-as required

method

1. seprate leaves from twigs, wash and dry them

2. spread on a clean cloth and dry in sun for 2-3 days.

3.check carefully that there is no moisture in the leaves.

4. now grind them in the mixture to fine powder.

5.add water to it and make very small balls out of it.

6. it absorbs lot of water.

7. to make balls just pick material with your pinch, try to roll a little and keep in a tray. repeat the process for whole material.

8. it is a time consuming process, after you finish making golis. sun dry them till they are hard and moisture free.

9.if you cant roll , just keep material with ur pinch in the tray. make sure it shoud not scatter.

10. sometimes after drying golis do not become hard, then dry material again, grind again and make golis.

11. when you start eating , start with one goli to avoid any side effect as neem is condidered to be very dry.

12. when i started i suffered from constipation then i switch to one goli for few days ans slowly increased dose.

13. one more thing, golis are very dry, may u feel problem while swalling, if so just keep goli in your mouth for a minut with water, it will become soft then swallow.

14. wish you happy and healthy life.

oats uthpam

ingredients

oats -1 cup

samolina/sooji-1 tbsp

curd-1/2 cup

curry leaves-7

green chilli chopped-1

salt-to taste

eno(fruit salt)-1 tsp

black pepper-1/2 tsp

oil-1 tbsp

water-according to need

for topping:-

carrot gated- 1 small

capsicum finely chopped-1/2

onion chopped-1 small

salt- to taste

pepper-1/2 tsp

method

1.grind oats to powder in blender.

2.add curd to oats and mix well, now add little water,sooji,chilli and curry leaves.

3. add water according to need and make batter of pouring consistancy. not too runny neither too thick,

4.let this mixture rest for 10 minuts.

5. mix topping material in a bowl.

6.add eno before you start making uthpams.

7. heat tawa, brush oil, sprinkle little water and put full laddle of batter  ,spread it with the help of laddle.

8. spread topping and cover it for a while. cook on low flame. drizzle some oil from sides.

9.after 2 minuts check and flip it and cook other side also.

10.serve with any chutney

rehru(fried curd)

ingredients

beaten curd-1 cup

peas-1/4 cup

garlic cloves minced-7

ginger minced-1tsp

onion sliced-1 small

green chilli slit-2

coriander chopped-1tbsp

fenugreek seeds/methi-1/2tsp

cumin seeds-1tsp

coriander seeds-1/2 tsp

turmeric powder-1/2tsp

garam masala-1/2 tsp

oil-1tbsp

salt-to taste

method

1.heat oil in a pan,add cumin,fenugreek and coriander seeds.dont burn.

2.add garlic till light brown ,now add slit chillies ,ginger and onion.fry till onions also turn light brown.

3.add salt and turmeric powder. now add peas and cover, let it cook.

4.when peas become soft,add garam masala and switch off the flame.

5. now add beaten curd and stir quickly so that curd should not curdle.

6.garnish with coriander leaves.

simple garlic bread

ingredients

bread slices-4

butter-25 gms

garlic powder-3tsp

black pepper powder-1tsp

red chilli flakes-1 tsp

oregano-1tsp

salt-to taste

method

1.melt butter, mix all the ingredients in butter.

2. brush this mixture over bread pieces nicely.

3 grill/bake in preheated oven at 200c for 6-7 minuts or till colour changes.

4. serve hot either with coffee or soup.

5.u can use fresh crushed garlic too.

instant radish pickel

ingredients

radish-3 sliced

green chilli slit-8

turmeric-1tsp

salt to taste

mustard seeds-1tsp

lemons-3

method

1.take a glass jar,add sliced radishes to it.

2.now add everything to it chillis,turmeric powder,salt, mustard seeds and juice of three lemons.

3.shake it properly.

4. it will be ready after one day.

5. enjoy

vegetable bread upma

ingredients

bread slices-7 cut into cubes

onion sliced-1

carrot finely choped-1/4 cup

french beans choped-1/4 cup

peas-1/4 cup

cauliflower finely choped-1/4 cup

green chilli-2 choped

curry leaves-10

coriander chopped-1 tbsp

mustard seeds-1 tsp

turmeric powder-1/2 tsp

oil-1tbsp

salt-to taste

method

1.blanch all the vegetables in salted water except onion.

2.heat oil in a pan,add mustard seeds, let it crackle,now add curry leaves,green chillis followed by onion, cook till it becomes transparent

3. now add blanched vegetables ,cook for sometime,now add salt and turmeric powder, mix and add bread pieces and mix properly,sprinkle very little water to moist it. cover and cook for a minut.

4. check if masala coats bread pieces properly.

5. garnish with chopped coriander.

liti,chokha and green chutney

ingredients

for liti:-

wheat flour-3 cups

oil-1tbsp

salt-to taste

desi ghee-to drizzle

filling for liti:-

sattu(roasted gram flour)-1 cup

garlic minced-3 tsp

ginger minced-3tsp

green chilli-2 choped

coriander chopped-1 tbsp

onion seed/kalunji-1 tsp

pickel masala-1tsp

lemons-2

salt-to taste

for chokha:-

boiled potato-4

onion medium-1 diced

tomato-1 diced

green chilli-2 chopped

cumin seeds-1tsp

coriander chopped-1 tbsp

salt-to taste

oil-1tbsp

for chutney:-

coriander- 1medium bunch

tomatos-3 big

green chilli-3

garlic-10 cloves

salt-to taste

method

1. make tight dough of wheat ,salt and oil. add warm oil in the flour.

2. for filling mix all the ingredientd sattu, garlic,ginger,salt,onion seeds, pickel masala, lemon juice from 2 lemons, chillis, coriander and very little water to moist it.

3.take small balls of dough,roll and fill the filling,again make ball and press to make little flat,as we make for pranthas.

4.preheat oven at 200c for 15 minuts. now keep litis in the oven at 170c for 20 minuts. keep an eys ,it may need more time. when they turn little brown take them out and drizzle desi ghee.

5.for chokha, heat oil in a pan,add cumin seeds,when start cracking,add onion,cook till become transparent,add tomatos,chillis ,cook ,add salt and finally add mashed boiled potatos and cook for some time and turn off gas.

6.for chutney grind all the ingredients in a blender,add water if required.

7.if u are confused about pickle masala,than i tell you,take mango pickle jar,insert spoon at its bottom and take out masala including its oil.

dry garlic chutney

ingredients

coconut-2 cups grated

garlic-30 cloves

chilli powder-1tsp

dry mango powder-2tsp
dry garlic powder-2tsp(optional),

salt-to taste

method

1.dry roast coconut on low flame to golden brown and let it cool.

2 finely chop garlic and dry roast in same pan and let it cool.

3grind coconut and garlic seprately.

4.after grinding if u find coconut and garlic are not roasted properly,again roast them for some time

5.add mango powder to it and roast.

6.at last add chilli powde,salt and garlic powder.

7,grind again and serve as you like it.