TOMATO PICKLE

INGREDIENTS:
Red and hard tomato 1kg
Ginger 50 gm
Garlic 50 gm
Green chilly 25 gm
Salt 25 gm
Grinded methi dana 20 gm
Jeera 10 gm
Grinded mustard seed
Circa 1 cup
Hing 1pinch
Rasin10 gm
Curry leaves 10 to 15
Mustard oil 200 gm
Sugar 1tbsp

METHOD :

Wash tomato and dry it in sunlight.Now cut into small pieces.
Heat oil in a pan and add hing, jeera,curry leaves and mustard powder.
Make a paste of ginger,garlic and green chilly by adding circa.Add this paste into pan
Put tomato,rasin,sugar and salt in it.Cook pickle till it leaves sides of pan.
It is ready to eat and store.

PANEER PAKODA

Paneer cubes 250 gm
Besan 1 cup
Ginger garlic paste 1tsp
Turmeric powder 1tsp
Sodabicarbonate ½ tsp
Salt to taste
Oil for frying

METHOD :

Make batter from besan by adding salt,soda,ginger garlic paste,
Turmeric powder and red chilly powder.Add some water and
make a thick batter.Dip each paneer cube in it and deep fry them.
Serve it hot with sauce or chutney.

INSTANT GULAB JAMUN

INGREDIENTS :
Milk powder 1 cup
Maida 1 tbsp
Sodabicarbonate ¼ tsp
Elaichi powder ½ tsp
Lemon juice 1tsp
Sugar 1 cup
Ghee 4 tsp
Oil for frying

METHOD :

Mix milk powder,maida,soda,elaichi powder and warm ghee in a bowl.
Add little water to make soft dough.Make small balls and deep fry
in low flame till it turns into golden brown.
Make sugar syrup by adding 1 cup water in sugar.
Boil it for 10 minutes,add lemon juice to clean syrup.
Drain it in a serving dish.Add gulab jamuns in hot sugar syrup.
After 5 to 10 minutes,you can serve it.

INSTANT ALOO PARATHA

INGREDIENTS :

Wheat flour 2 to 3 cup
Boiled and mashed potato 4
Chopped onion 1
Chopped coriander leaves ½ cup
Red chilly powder 1 tsp
Jeera powder 1 tsp
Oil

METHOD :

Make stuffing for paratha by mixing mashed potato,
Chopped onion,coriander leaves,chilly powder,jeera powder
And salt to taste.Now make a soft dough from wheat flour.
Make paratha by filling potato stuffing.Roast it in golden colour
By adding oil on both sides of paratha.Serve hot paratha with
Boondi raita and butter.

JHAT PAT BHEL

Ingredients:
Murmura 3 to 4 cup
Bhujia [sev]salted 1 cup
Chopped Onion 1 to 2
Chopped Tomato 1 to 2
Boiled and chopped potato ½ cup
Chopped green chilly 1 tsp
Chopped coriander leaves ½ cup
Oil 3 to 4 tsp
Tomato sauce 2 tbsp
Green Chutney 1 tbsp
Salt to taste
Curd 1tbsp

METHOD :

Mix all ingredients in a bowl .
Garnish it with chopped coriander leaves and sev.
Its ready to serve.

ALOO TIKKI CHAT

INGREDIENTS :
Boiled Potato ½ kg
Dried White Peas 2 cup
Tamarind Chutney ½ cup
Red chilly powder 2tsp
Roasted Jeera Powder1 tsp
Garam Masala 1tsp
Turmeric Powder ½ tsp
Salt to taste
Soda bicarbonate ½ tsp

METHOD :
Soak dried white peas in lukewarm water for 3 to 4 hours.
Boil them in pressurecooker by adding soda,salt,turmeric powder,
Red chilly powder,and garam masala.Mash potato and make tikki
By adding salt in it.Heat a pan or tava ,add oil in it and roast tikki
In brown colour from both sides.Set Tikki in a serving dish,
Put cooked matar on it.Now add tamarind chutney over it.
Sprinkle jeera powder and red chilly powder on it.
Now its ready to serve and eat .

COCONUT BARFI

INGREDIENTS:
Readymade grated coconut powder 2 to 3 cup
Sugar 2 to 3 cup
Elaichi Powder 1 tsp
Some Chopped Pistachio

METHOD:
Prepare sugar syrup by adding water in sugar.
Check syrup by adding drop of it in water.
If drop does not dissolve in water,It is ready.
Put grated coconut powder and elaichi powder in it .
Pour mixture in a greased plate.
Garnish with pistachio,and cut it into square pieces.
Serve it.
NOTE :It should be stored for 4 to 5 days.

Peanut Barfi

INGREDIENTS :
Peanut Roasted and Peeled off 2 cup
Sugar 2 cup
Oil ½ tsp
METHOD :
Grind peanut in mixer.Make a sugar syrup by adding 1 cup water in sugar.
Check syrup by its drop.If drop will not dissolve in water,It is ready.
Add grinded peanut in syrup.Mix it well.Now pour it in greased plate.
Cut square pieces from it and serve.

Tip : It can be stored for a week and eaten in fast also.

Boondi Raita

Ingredients:
Curd 2 cup
Readymade boondi[salted]1 cup
Roasted and grinded jeera 1 tsp
Black salt 1 tsp
Sugar 1tsp
Red chilly powder 1 tsp
Hing 1 pinch
White salt according to taste

Method:
Beat curd finely ,now add boondi,black salt ,white salt,jeera powder ,sugar and mix it well.
Heat a frying pan add oil andpinch of hing and some cumin seeds also.
Now put red chilly powder and quickly add this mixture to raita.
Serve it with any paratha after cooling it in refrigerator
Tip: Fresh coriander leaves can be added to it

Aloo Methi Paratha

Ingredients:
Washed and chopped methi leaves 1to 2 cup
Grated potato 2
Wheat flour 2 cup
Besan ½ cup
Turmeric powder ½ tsp
Red chilly powder ½ tsp
Salt to taste
Jeera 1tsp
Oil
Method:

Mix all ingredients well and make a dough for paratha by adding some water in it
Now make paratha on tava by putting oil in it .
Serve it hot with chutney ,boondi raita or butter.
Tip: This paratha should be prepared by pressing it after adding oil.

Sewai Kheer

Ingredients:
Vermicelli Sewai 1 cup
Milk 1 litre
Refined oil or ghee 1tbsp
Elaichi powder ½ tsp
Chopped mix dryfruits
Sugar to taste

Method:
Heat a pan,add ghee or oil and fry sewai into golden brown
Add milk in it and stir it continuously till it thickens
Add sugar ,elaichi powder and dryfruits in kheer
Make it boil for 5 to 10 minutes continuously stiring it
Now its ready to eat and serve
Tip: It can be served chilled also

Dhokla

Ingredients:
Besan 1 cup
Rice flour 2 cup
Butter Milk 1 cup
Turmeric powder ½ tsp
Soda bicarb1/2 tsp
Salt to taste
Oil 1 to 2 tbsp
Curry Leaves 6 to 7
Mustard Seeds [rai] 1tsp
Hing one pinch
Chopped onion one
Chopped coriander leaves
Chopped green chilly

METHOD
:
Mix besan,rice flour and butter milk together in a pot
Add some water and make a thick batter.
Add turmeric powder and salt.
Keep it 4 to 5 hours for fermantaion.
Put sodabicarb in little warm water and mix it in batter
Now pour batter in greased cooker separator and steam it for 10 minutes
After 5 minutes cut square pieces of it.
Heat oil in a pan ,cracker rai in it .
Add hing,curry leaves,chopped chilly,and chopped onion.
After2-3 minutes put dhokla and coriander leaves
Now mix it well and serve it with chutney.

Tomato Macroni

Ingredients:
Chopped onion one
Boiled Macaroni 1cup
Tomato sauce 1tbsp
Chilly sauce I tsp
Black pepper powder 1/4th tsp
Jeera powder 1 tsp
Chopped coriander leaves 2 tsp
Refined oil 2 tbsp
Salt to taste
Method:
Mix boiled macaroni sauce black pepper, jeera powder, and coriander leaves in a bowl. Heat oil in a pan. Add chopped onion and sauté it for 5 minutes. Now add macaroni mixture and salt. Cook it for five minutes. serve it hot

Kitty Cutlet

Ingredients:
Boiled and mashed potatoes ¼ cup
Grated Carrots ¼ cup
Boiled green peas ¼ cup
Chopped onions 2 tbsp
Chopped spinach ¼ cup
Bread 4 slices
Chopped coriander leaves ¼ cup
Garam masala 1tsp
Amchur powder 1tsp
Ginger garlic paste 1tsp
Turmeric powder ½ tsp
Salt to taste
Refined Oil for frying
Method:
Crush bread slices in a bowl, mix rest of ingredients in
It.Make balls and give the shape of cutlets.
Deep fry and serve it hot with sauce or chutney.

Green Chutney

Ingredients:
Washed and chopped green coriander leaves 1cup
Green chilly 3 to 4
Garlic 5 to 6 kali
Lemon juice2 tsp
Jeera 1tsp
Dhania powder 2 to 3 tsp
Salt to taste

Method:
Put all ingredients into a chutney pot and grind it
Green chutney is ready to serve with anything you like.

Hara Bhara Kabab

Ingredients:
Boiled and mashed green peas 1 cup
Boiled and mashed spinach 1cup
Ginger Garlic Paste 1tsp
Chopped green chilli 1tsp
Chopped coriander leaves 2 to 3 tsp
Red chilli powder 1tsp
Chat masala 1 tsp
Bread crumbs half cup
Corn flour 1tbsp
Method:
Mix all ingredients in a bowl , and make round shaped tikki from this mixture.
Heat oil in a pan .Now deep fry all kabab and serve
hot with green chutney or sauce.

Rava Chilla

Ingredients:
Rava 2 cup
Besan half cup
Curd 1 cup
Curry leaves 10
Chopped onion
Chopped coriander leaves
Jeera 1tsp
Salt to taste
Method:
Soak rava and besan in curd by adding some water.Keep it for 10 minutes.Add rest of ingredients in batter and make Chilla in greased tava.Put oil around Chilla,Now serve it hot with sauce or chutney.
Tip: This chilla can be served with garlic chutney.

Garlic Chutney

Ingredients:
Garlic ½ cup
Red chilli powder 2 tbsp
Amchur powder 2tsp
Jeera 2tsp
Dhania powder 1 tbsp
Mustard seeds 2 tsp
Oil 1 tbsp
Salt to taste
Method:
Put all ingredients into mixi jar ,Add some water and grind it finely.Heat oil in a pan,crackers rai and pour chutney.Boil it for 5 to 10 minutes.Now its ready to eat with any type of parathas or snacks like chilla dhokla etc.

Besan Barfi

Ingredients:
Besan 2 cup
Sugar 2 cup
Khoya 1 cup
Blanched and grated Almonds
Elaichi Powder
Oil or Ghee 1 Cup
Method:
Heat oil in a pan and add besan in it.Reduce heat and roast besan for 10 to 15 minutes now add khoya in it and again roast it till turns into light brown colour. Now remove from heat.Make sugar syrup by adding water and sugar.Check syrup by taking little water in a small bowl,Now put a drop of sugar syrup into that bowl.If it is ready then it will not dissolve in water.Now add roasted besan in sugar syrup and mix it quickly,Pour in a greased plate.Garnish with almonds and silver warq ,Now cut it into a diamond or square shape.
Tip: This Barfi can be stored for one week.

Malpua

Ingredients:
Sooji 100 gm
Maida 50gm
Wheat flour 50gm
Water 1cup
Milk 1cup
A pinch of baking powder
Oil for frying
For sugar syrup: 2 cups sugar,1 ½ cup water,Elaichi Powder
Direction:
Put sugar and water in a pan,Bring to boil.Keep aside.Combine sooji,maida,wheat flour,Baking Powder and water.Mix well and leave for 10 minutes.Heat Oil in a frying pan.Pour 1 tb of batter to make a small malpua.Remove and soak in sugar syrup for a minute and serve it hot.
Tip:You can add milk rabri over this malpua to make it more delicious.You can add sugar in the batter also.Then you don’t need to prepare sugar syrup.