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.