RASGULLA:

INGREDIENTS:

Milk
Curds or Lemon juice
Sugar
Water

METHOD:

• Boil the milk in a vessel
• When milk is  hot add curds or lemon juice to it
• Whey forms and a white paneer is ready
• Strain out the water from the milk
• The chunk which is formed is paneer
• Take a muslin cloth and strain out the paneer in it
• Wash this paneer with cold drinking water for 2 to 3 times
• Squeeze out the whole water and smash the paneer with your palm till it softens the paneer
• Make small sized balls out of this paneer and keep aside
• Prepare sugar syrup of 1:1 ratio.For 1 cup of sugar add 1 cup of water to it
• When it is boiled add these paneer balls to it and cover with the lid and mix them in between for 10 to 12 mins
• The paneer balls will become double sized balls and are ready

Refrigerate the Rasgulla in fridge and serve them

SEYAL BREAD (BREAD UPMA)

INGREDIENTS:

Bread
Onions
Tomatoes
Garlic
Curry Leaves
Jeera (Cumin seeds)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Oil
Water

METHOD:

• Chop finely Onions and keep aside
• Cut tomatoes finely
• Crush the garlic flakes
• From 1 slice of bread make 4 to 5 parts out of it
• Take Oil in a pan and heat
• When oil gets heated add Jeera (Cumin seeds) and add chopped onions and saute till light brown colour
• Add curry Leaves and crushed garlic and mix well
• Add tomatoes and mix well
• Add Turmeric powder, Red Chillie Powder and Dhania Powder and mix well
• Simmer this mixture for 3 to 5 mins till onions and tomatoes become soft enough
• Add half a cup of water and let it boil
• Add bread slices and mix well
• See that the water must not be more otherwise bread will change into water form
• Only little water is required where in the bread dips and whole slice of bread must be seen.
• Mix it in a gentle way and off the gas
• Garnish it with Coriander Leaves

Seyal bread is ready to eat and serve it with tomato Sauce or ketchup or mint chutney

MIXED VEGETABLE CURRY:

INGREDIENTS:

Beetroot
Onions
Potatoes
Carrots
Tomatoes
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder
Coriander Leaves

METHOD:

• Boil Beetroots, Potatoes and Carrots in a pressure cooker
• Add a pinch of tamarind to presuure cooker so that the cooker doesnt spoil
• Grind the tomatoes in a mixer or in a food processor
• Chop finely onions
• Cut the boiled vegetables finely and keep aside
• Take a pan and add Oil to it
• As oil gets heated add chopped onions and saute it till light brown colour
• Add tomato puree and mix well
• Cook it on low flame with a plate on so that the onions and tomato mixture becomes soft for 5 mins
• Then add salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well
• Add chopped boiled vegetables and mix well
• Add half a cup of water so that the gravy's consistency is of medium but not too watery
• Garnish it with Coriander leaves and mix well

Mixed vegetable curry is ready and serve hot with chapathi

PIZZA

INGREDIENTS:

Pizza base bread
Onions
Tomatoes
Capsicum
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Carrots
Cheese
Butter

METHOD:

• Chop finely onions and tomatoes
• Chop capsicum into length wise
• Take a pressure cooker and put oil
• when oil gets heated add onions and saute till light brown colour
• Add Capsicum and mix for 2 to 3 mins
• Add Tomatoes and mix well
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder and dhania Powder and mix
• Finally add half a cup of water to it
• Close the lid of pressure cooker and let 2 whistles come and simmer it for 3 mins
• The vegetable is ready
• Grate carrots and cheese and keep aside
• Take a Pan or tawa and apply 1 tbsp of butter on it
• Now cook the pizza base bread on it on sim for 2 mins on both sides till the base turns into light brown colour
• Now on the upper portion of the base put the capsicum vegetable which is raedy on the whole area
• Top of the vegetable add grated carrot and cheese 
• After 2 mins just take out the hot pizza on a plate

Serve hot the pizza with tomato sauce

•  

METHI PANEER:

INGREDIENTS:

Methi Leaves
Onions
Garlic Flakes
Tomatoes
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Milk
Oil

METHOD:

• Cut and wash methi Leaves 2 to 3 times
• Chop finely onions and tomatoes
• Grate the garlic
• Take a pressure cooker and add oil to it
• Add Onions and saute till light brown colour
• Add Garlic flakes and mix well
• Add tomatoes and mix
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder, Dhania Powder and Aamchur Powder and mix all the ingredients
• Finally add Methi Leaves and mix well
• Add half a cup of water to it
• Close the cooker of the lid and let 2 whistles come and simmer it for 10 mins

FOR THE PANEER

• Boil the milk in a vessel
• Add Curds to it and a whey forms and a soft paneer is ready
• Add Salt as per taste to the paneer
• Take a muslin cloth and drain out the whole water from this milk
• Take a plate and reverse it and place this mould of muslin cloth on it and on top of it keep some weight or keep another plate over it
• Paneer Chunk will be formed
• Cut the cubes of paneer from this big chunk
• Open the cooker and mash the methi leaves with a masher
• Add this paneer cubes into the methi and mix well.

Methi Paneer is ready to eat and Serve with chapathi or Rice







 

POTATO TUUK

INGREDIENTS:

Potatoes
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder

METHOD:

• Peel the potatoes skin with a peeler
• Cut the potato in half semicircle and put in water
• Take oil in a pan and heat the oil
• Drain out the water from these potatoes
• When oil gets hot add  salt as per taste to these half semicircle potatoes and mix well
• Cook these potatoes on sim till 5 mins till potatoes cook well
• Take out in a plate and when potatoes get warm press them flat with your palm
• Again finally fry these pressed potatoes in a oil
• Fry till golden brown colour and garnish it with Turmeric Powder, Red Chillie Powder and Dhania Powder
• Potato Tuuk is ready

Serve them hot with Tomato Curry and Rice

DAHI WADA:

INGREDIENTS:

Half Urad Dal white Split
Oil
Salt as per taste
Black Pepper Corns
Water
Yogurt (Curds)
Red Chillie Powder
Jeera (Cumin Powder)
Black Pepper Powder
Coriander Leaves

METHOD:

• Soak White Urad Dal half split one glass overnight
• In the morning grind the soaked urad dal in a mixer by adding little water
• The batter must be thick otherwise the wadas will not come out well
• Add Salt to the batter and peppercorns to it
• Fry the wadas and keep aside
• Take a water in a dish and put the fried wadas into it to soak in water for 10 mins.

                                                SOAK THE WADAS IN WATER

 

              After 10 mins take the wadas in your palm and squeeze out the whole water from the wadas and set in a dish

                                                                                                                                                                      

 

Take the yougurt and whisk the curds and add salt as per taste

Add half a cup of milk and mix well

Add Red Chillie Powder, Black pepper powder and Jeera (Cumin Powder) to the Yogurt and mix

Pour this yogurt mixture onto the above Wadas and garnish it with coriander leaves

Set these wadas in a refrigerator and Serve them Chilled.

                                                     

                                                             DAHI WADAS

COLOCASIA OR KACHHALU

INGREDIENTS:

Colocasia

Salt as per taste

Oil

Red chillie Powder

Dhania Powder

Water

 

METHOD:

 

Take a pressure cooker and put water and add Colocasia

Dont add salt to water

Boil these in a pressure cooker and keep aside

Just one whistle and simmer it for 2 mins

Peel out the skin of Colocasia and keep aside

 

                           

                                                                   RAW COLOCASIA

 

Heat oil in a pan

Now add Salt to Colocasia and fry them in medium heat till light brown colour.

 

 

When they are ready then press the colocasia with your palm and flatten it.

Dont press it when they are very hot as they become warm press them with your palm.

 

 

 

Now finally fry them in a medium heat oil
After removing from hot Oil sprinkle Red chillie Powder and Dhania Powder on top of these.
 

                                                        COLOCASIA

 

 

 

 

 

VEGETABLE PULAO:

INGREDIENTS:

Rice
Cabbage
Carrots
Beans
Potatoes
Salt as per taste
Red Chillie Powder
Turmeric Powder
Dhania Powder
Tejpatta (Bay Leaf)
Cloves
Cinnamon
Green Peas
Oil
Water

METHOD:

• Soak rice for 10 mins
• Chop Carrots and Potatoes,Beans into medium size pieces
• Wash and Cut the Cabbage into length wise
• Take a Pressure cooker and oil to it
• As oil gets heated add Cloves, Cinnamon and Bay Leaf and mix well
• Add Chopped Carrots, Cabbage, Potatoes,Beans and Green peas and mix all the vegetables
• Mix it for 2 mins as water comes out from these vegetables
• Add Soaked rice and mix well
• Add Salt as per taste, Red Chillie Powder, Turmeric Powder, Dhania Powder and mix well
• Finally add water to it.The proportion is 1:2.For 1 cup of Rice add 2 cups of water to it
• Close the cooker of the lid and let 2 whistles come and simmer it for 5 mins
• Garnish the Pulao with Mint Leaves or Roasted Cashewnuts

Vegetable Pulao is ready and Serve it with Raita (Curds)
Optional: you can add other vegetables too .

RAITA:

Curds (Yogurt)
Onions
Tomatoes
Salt as per taste
Milk
Black Pepper Powder

METHOD:

• Chop Onions finely and tomatoes finally
• Take Curds in a vessel and whisk it
• Add Salt as per taste, half a cup of milk and black pepper powder and mix well
• Finally add chopped onions and tomatoes and put into this curd mixture.
• Garnish it with Coriander Leaves

Raita is ready and serve it with Vegetable Pulao


 

UPMA:

INGREDIENTS:

Sooji (Rawa)
Onions
Carrots
Curry Leaves
Green Peas
Turmeric Powder
Red Chillie Powder
Salt as per taste
Water
Oil
Rai (Mustard Seeds)
Jeera (cumin Seeds)
Coriander Leaves

METHOD:

• Saute the Sooji for 2 mins on low flame (without water) and take out in a plate to cool
• Chop finely Onions and cut Carrots in a medium size pieces
• Take a pan add and oil into it
• As oil gets heated add Rai (Mustard Seeds), Jeera (cumin seeds), Curry Leaves and mix well
• Add chopped onions, carrots and green peas and mix well
• Add salt as per taste
• Add Turmeric Powder,Red Chillie Powder and mix it
• Add Water to this mixture and simmer it for 10 mins so that all vegetables cooks well
• There is proportion of water to sooji.For 1 cup of sooji add 2 cups of water.
• Finally add sauted sooji to this water mixture and mix well without lumps
• You will note as you mix the oil comes out from sooji
• Garnish it with Coriander Leaves

Upma is ready and Serve hot with Tomato Sauce or Ketchup or Mint chutney
Optional: you can even add some Ghee to it.






 

WHITE RAJMA RECIPE (BLACK EYED BEANS)

INGREDIENTS:

White Rajma (Black eyed beans) (Lobia or chawli)
Onions
Potatoes
Tomatoes
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Curds (Yogurt)
Oil
Water

METHOD:

• Soak the white Rajma in water for 20 mins
• Chop finely Onions and keep aside
• Cut Medium shape Potatoes and keep aside
• Grind Tomatoes in a mixer or in a food processor
• Take a Cooker and add Oil
• As Oil gets heated add Chopped Onions and Saute till light brown colour
• Add medium sized potatoes and mix it for 2 to 3 mins
• Add White Rajma and mix it
• Add Tomato Puree and mix well
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder, Dhania Powder and Curds (Yogurt) and mix well till the gravy thickens
• Finally add half a cup of water and close the lid of the pressure cooker
• Let 2 whistles come and simmer it for 10 to 15 mins till White Rajma and Potatoes are cooked well

White Rajma with potato is ready and Serve it with Rice or Chapathi
              

 

 

WHITE RAJMA

 

                                                COOKED WHITE RAJMA CURRY

 

CORN & POTATO TIKKI

INGREDIENTS:

Corns
Potatoes
Salt as per taste
Red Chillie Powder
Dhania Powder
Aamchur Powder
Oil

METHOD:

• Boil Corns with salt water and keep aside
• Boil Potatoes in a pressure cooker and add a pinch of Tamarind so that the Cooker doesnt spoil
• Mash the potatoes with a masher
• Add boiled Corn seeds to the potatoes
• Add salt as per taste, Red chillie Powder, Dhania Powder and Aamchur Powder and mix all the ingredients
• Shape into round tikkis
• Heat Oil in a pan when oil is hot fry these Corn tikkis in medium flame till golden brown.

Serve hot Corn & Potato tikki with Tomato Sauce or Tomato Ketchup or Mint Chutney



 

BREAD DIPPING:

INGREDIENTS:

Bread Slices
Jeera (Cumin Seeds)
Salt as per taste
Red Chillie Powder
Besan (Gram Flour)
Oil
Water

METHOD:

• Take Besan in a vessel
• Add Salt as per taste, Red Chillie Powder,Jeera (Cumin Seeds) and a tbsp of Oil
• Mix all the ingredients with water and batter is ready
• The batter must be of medium consistency but not very thick or very thin like water
• Heat Pan or tawa
• Now take a bread slice and dip the whole bread slice into this gram flour batter
• cook on tawa on both sides of slice by adding  2 tbsp of Oil on tawa so that the bread slice cooks well

Bread dipping is ready and serve hot with Tomato sauce or Tomato Ketchup

BEANS & CARROT VEGGIE

INGREDIENTS:

Beans
Carrots
Curry Leaves
Salt as per taste
Water
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder
Rai (Mustard Seeds)
Half split white Urad Dal

METHOD:

• Cut the Carrots and Beans into medium size pieces
• Boil the Carrots and Beans with water and add salt to it
• Once it is cooked drain out the whole water from Carrots and Beans
• Take a pan and add Oil to it
• When oil gets heated add Rai (Mustard Seeds),Half split urad Dal and Curry Leaves and mix
• Half split Urad Dal must be cooked and turned into light brown colour
• Add Boiled Carrots and Beans and mix well
• Add Turmeric Powder, Red chillie Powder, Dhania Powder and Aamchur Powder and mix all the ingredients.

Beans and Carrots veggie is ready and Serve it with chapathi or Rice.

NOTE:Optional- You can add Green Peas and Cabbage and other vegetables too.



                                                  BEANS & CARROT VEGGIE

 

MTR VERMICELLI UPMA:

INGREDIENTS:

MTR Vermicelli
Salt as per taste
Turmeric Powder
Red Chillie Powder
Water
Onions
Green Chillies
Curry Leaves
Coriander Leaves
Carrots
Rai (Mustard Seeds)
Jeera (Cumin Seeds)
Beans
Oil

METHOD:

• Take a water in a vessel and boil the water
• Add MTR Vermicelli and add Salt as per taste and few drops of Oil so that the Vermicelli doesnt stick to each other
• Cook it for 5 mins and drain out the whole water
• Add Cold water to the Vermicelli and mix it and drain out the whole water again and again add cold water to it and drain out.Do this process for 2 times more.
• Finally drain out the Vermicelli in a strainer

                                                   COOKED VERMICELLI

• Cut Onions in length wise and cut Carrots and Beans in medium size pieces
• Take a Pan and add Oil to it
• Add Rai (Mustard Seeds), Jeera (Cumin Seeds),Curry Leaves and saute till Onions turn into light brown colour
• Add Beans and Carrots and mix well
• Add Salt as per taste and mix till the vegetables becomes soft
• Add Turmeric Powder and Red chillie Powder and mix well
• Finally add Cooked Vermicelli and mix well
• Garnish it with Coriander Leaves

MTR Vermicelli Upma is ready and Serve it with Tomato Sauce or Ketchup

 

TOMATO DRUMSTICK CURRY:

INGREDIENTS:

Drumsticks
Tomatoes
Jeera (Cumin Seeds)
Ginger
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Oil
Sugar
Milk

METHOD:

• Peel the skin of Drumsticks with a peeler and cut 5 to 6 pieces from one Drumstick
• Grind the Tomatoes in a mixer or in a food processor
• Chop finely ginger
• Take Oil in a pressure cooker and when it is hot
• Add Jeera (Cumin Seeds) and ginger and mix well
• Add Drumstick pieces and mix well
• Add tomato puree and mix
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and a tbsp of sugar to it
• Add half a cup of milk to it and keep on stirring till the gravy becomes thick
• Close the cooker of the lid and let 2 whistle come and simmer it for 2 to 3 mins

Tomato Drumstick curry is ready and serve it with Chapathi






 

GRILL SANDWICH TOAST:

INGREDIENTS:

Bread Slices
Onions
Tomato
Capsicum
Carrots
Salt as per taste
Black Pepper Powder
Cheese
Butter

METHOD:

• Chop Tomatoes finely
• Cut Onions and Capsicum length wise
• Grate the Carrots
• Take a bowl add Onions, Capsicum and chopped tomatoes and grated carrots
• Add Salt as per taste and black pepper powder and mix
• Add Grated Cheese and mix all the ingredients well
• Take a bread slice and apply butter on one side and on another side to another bread slice
• In the middle of these two slices put the mixture and on the Toaster
• Cook this toast on the Toaster

Grill Sandwich Toast is ready and Serve hot with Tomato Ketchup

 

RICE FLOUR CHAPATHI

INGREDIENTS:

Rice Flour (Rice Powder)
Jeera (Cumin seeds)
Onions
Curry Leaves
Salt as per taste
Red Chillie Powder
Oil
Water

METHOD:

• Chop finely Onions and Cut Curry Leaves and keep aside
• Take a vessel and put Rice Flour into it
• Add Chopped Onions, Jeera (Cumin Seeds), Curry Leaves, Salt as per taste and a tbsp of Oil into it and mix all the ingredients
• Pour water and mix the dough.
• The dough must not be like water it must be thick enough.
• You must make the recipe with your hand and fingers but not with laddle
• Heat a tawa or a pan and put 1 tbsp of Oil
• Now take the dough in your hand and make a round shape chapathi on the tawa with your fingers and add little water to it.
• Add 1 to 2 tbsp of Oil on tawa so that the chapathi cooks well on both sides of chapathi

Rice Flour Chapathi is ready and Serve it with Curds or Pickle or Papad.
 

SWEET CORN SOUP:

INGREDIENTS:

Sweet Corns
Salt as per taste
Soya Sauce
Water
Black Pepper Powder

METHOD:

• Boil the Sweet Corns in a pressure Cooker
• Add Salt in the pressure cooker while boiling
• Drain out the whole water from sweet corns
• Grind these Sweet Corns in a mixer or in a food Processor
• Keep aside some boiled Sweet Corns aside for Garnishing
• Add a little water while grinding the Sweet Corns
• Take a Pan or a vessel and put the grinded sweet Corns into it
• Add 1/2 tbsp of Soya Sauce and Black Pepper Powder and let it boil for 5 mins
• Garnish it with boiled Sweet Corns into the Soup.
• So that the Soup becomes Crunchy and good to taste.

Serve hot the Sweet Corn Soup and decorate it with Mint Leaves.

 

ALOO TIKKI

INGREDIENTS:

Potatoes
Green Chillies
Coriander Leaves
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Garam Masala Powder
Oil

METHOD:

• Boil the Potatoes in a pressure cooker.
• Add a pinch of Tamarind to the pressure cooker so that the cooker doesnt spoilt
• Mash the boiled potatoes with a masher
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder, Dhania Powder, Aamchur Powder,Garam Masala Powder and chopped Green chillies and Coriander Leaves and mix all the ingredients
• Now shape them into round tikki shape or in a oval shape
• Fry them in medium hot Oil till they turn into light brown colour

Aloo Tikki is ready and Serve hot with Tomato Ketchup or Mint Chutney

DRUMSTICK CURRY:

INGREDIENTS:

Drumsticks
Onions
Tomatoes
Potatoes
Ginger
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Curds
Oil
Water

METHOD:

• Peel the skin of drumstick and wash and  cut into 4 to 5  pieces from one drumstick
• Chop finely Onions and ginger and keep aside
• Cut Potatoes in medium size pieces
• Grind the tomatoes in a mixer or in a food processor
• Take some oil in a pressure cooker
• As oil gets heated add Onions and saute till they turn into light brown colour.
• Then add chopped ginger and mix it
• Add Potaotes and mix well
• Add Tomato Puree and mix well and add Salt as per taste, Turmeric Powder, Red chillie Powder and Dhania Powder, 2tbsp of Curds and mix well
• Add Drumsticks and mix all the ingredients till the gravy becomes thick
• Finally add water to it and close the cooker
• Let 2 whistles come and simmer it for 10 mins till Drumsticks and Potatoes cooks well

Drumsticks Curry is ready and serve it with Rice

If you have any queries you can mail me sonymt17@gmail.com


 

RASAM:

INGREDIENTS:

Water
Onions
Tomatoes
Tamarind
Turmeric Powder
Red Chillie Powder
Dhania Powder
Curry Leaves
Rai (Mustard Seeds)
Jeera (Cumin Seeds)
Salt as per taste
Sugar
Oil

METHOD:

• Chop length wise Onions and keep aside
• Chop finely Tomatoes
• Take water in  a vessel
• Add Chopped length wise onions to it
• Add Tomatoes and keep on gas to boil
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and Tamarind and a half tbsp of sugar and mix well
• Let the whole mixture boil for 10 to 15 mins
• Take a tbsp of oil and when oil gets hot add Rai (Mustard Seeds), Jeera (Cumin Seeds) and Curry Leaves and pour into the  boiled mixture of water and mix well.

Rasam is ready and serve it with Rice.





 

WHITE RADISH PARATHA:(MULI)

INGREDIENTS:

White Radish
Wheat Flour
Salt as per taste
Jeera (Cumin seeds)
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Coriander Leaves
Oil
Water

METHOD:

• Peel out the skin of White Radish with a potato peeler
• Wash the Radish and grate the radish with a grater and squeeze out the whole water from the Radish by pressing with your palm
• Add Salt as per taste,Red Chillie Powder, Dhania Powder, Aamchur Powder and finely chopped Coriander Leaves to it.
• Take a Wheat flour and add Salt as per taste, Red Chillie Powder and Jeera (Cumin Seeds) and a tbsp of Oil and mix the flour with water.
• Knead the dough and keep aside for 5 mins
• Make small rolls out of this dough and prepare a small chapathi and in the centre place the Grated Radish mixture and fold it into a big roll and
• Make a big chapathi with a rolling pin  Ex.in Dal Patti recipe
• Heat tawa or a pan and cook this Paratha on medium flame and pour 1 to 2 tbsp of Oil while cooking on both the sides of chapathi.

Radish Paratha is ready to eat and Serve it with any Pickle or Curds or Papad


                                                WHITE GRATED RADISH MIXTURE

                               PLACE THE GRATED MIXTURE IN THE CENTRE OF THE CHAPATHI

                                                    ROLL THE CHAPATHI DOUGH

                                              COOKED WHITE RADISH PARATHA

 

PARATHA:

INGRREDIENTS:

Wheat Flour
Salt as per taste
Oil
Jeera (Cumin Seeds)
Red Chillie Powder

METHOD:

• Take a wheat flour in a vessel
• Add Salt as per taste, Jeera (Cumin Seeds) and a tbsp of Oil to it
• Knead the flour with water and the dough is ready and keep aside
• Make small balls from dough and roll into chapathi shape with a rolling pin
• Heat a tawa or pan and cook it on medium flame and apply oil on both sides of chapathi and cook it.

Paratha is ready and serve it with Papad or Curds.

 

RIDGE GOURD WITH CHANA DAL CURRY:

INGREDIENTS:

Ridge Gourd (Turai)
Onions
Tomatoes
Chana Dal (Bengal Gram Dal)
Oil
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Curry Leaves
Coriander Leaves

METHOD:

• Take out the skin of Ridge Gourd with a potato peeler and wash and chop and keep aside
• Chop finely Onions, Tomatoes and keep aside
• Soak the Chana Dal for 10 mins
• Take a Pressure Cooker and pour oil into it
• When oil gets hot add Onions and saute till it turns into light brown colour
• Add Tomatoes and Curry Leaves  mix well
• Add Salt as per tatse, Turmeric Powder, Red chillie Powder and Dhania Powder and mix well
• Add Soaked Chana Dal and mix it
• Finally add chopped ridge gourd and mix all the ingredients.
• Close the lid of the cooker and let 2 whistles come and simmer it for 15 mins

Ridge Gourd with Chana Dal Curry is ready and serve it with chapathi
Garnish it with Coriander Leaves


 

POTATO VEGGIE

INGREDIENTS:

Potatoes
Curry Leaves
Corinader Leaves
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Rai (Mustard Seeds)
Jeera (Cumin Seeds)
Hing (Asafoetida)
Saunf (Fennel seeds)

METHOD:

• Boil the Potatoes in a pressure cooker.Add a pinch of tamarind in the pressure cooker so that the cooker doesnt get spoiled.
• Cut these boiled potatoes into medium size pieces
• Take a pan and add Oil to it.
• When Oil gets hot add Rai, Jeera and Hing and Curry Leaves and mix
• Now add Boiled potatoes and mix it
• Add Turmeric Powder, Red chillie Powder, Dhania Powder, Aamchur Powder, Salt as per taste and mix well all the ingredients.
• Add Saunf (Fennel seeds) and mix together all the dried powders
• Garnish it with Coriander Leaves.

Potato veggie is ready and Serve it with any Dal and Rice














 

RAVA DOSA (SEMOLINA DOSA)

INGREDIENTS:

Rava
Salt as per taste
Jeera (cumin Seeds)
Yogurt  (Curds)

METHOD:

• Take rava in a vessel and add Salt as per taste
• Add Curds to the rava and mix well
• Add Jeera (Cumin Seeds) and mix well
• The dough must be thick but not like watery.
• Heat tava or pan and make rava dosa onto it.
• Pour the batter as you make plain dosa.

Rava dosa is ready and serve it with coconut chutney

CABBAGE CURRY

INGREDIENTS:

Cabbage
Onions
Tomatoes
Curry Leaves
Ginger
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder

METHOD:

• Wash and cut the cabbage
• Chop Onions and Tomatoes finely.
• Chop Ginger finely and keep aside
• Take Oil in a presure Cooker
• When oil gets heated add Onions and saute till they turn into light brown colour
• Add crushed ginger and Curry leaves and mix well
• Add Tomatoes and mix well
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well
• Finally add the Chopped Cabbage and mix all the ingredients well
• Add half a cup of water so that Cabbage cooks well
• Close the cooker of the lid and let 2 whistles come and simmer it for 10 mins.

Cabbage Curry is ready and serve it with Chapathi





                                               CABBAGE CURRY    

 

TINDA CURRY (POINTED GOURD OR PARWAL)

INGREDIENTS:

Tinda
Tomatoes
Garlic Flakes
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Sugar
Milk
Curry Leaves
Jeera (Cumin Seeds)
Oil

METHOD:

• Wash and Cut tindas into round shape.

                                                      TINDA OR PARWAL

  

• Chop Tomatoes finely and crush the garlic flakes
• Take a Cooker and pour Oil into it
• When oil gets hot add Jeera (Cumin Seeds) and Add Tinda and mix well
• Add curry Leaves and mix well
• Add Garlic Flakes and mix well
• Add Tomatoes, Salt as per taste, Turmeric Powder, Red Chillie Powder, Dhania Powder and mix all the ingredients well.
• Finally add half a cup of milk to it and close the cooker
• Let 2 whistles come and simmer it for 5 mins

Tinda Curry is ready and serve it with Chapathi
Garnish it with Coriander Leaves

 

PATT  RICE:

INGREDIENTS:

Rice
Sugar
Jeera (Cumin Seeds)
Salt as per taste
Red Chillie Powder
Dhania Powder
Water

METHOD:

• Soak rice in a bowl for 10 mins
• Take a pressure cooker and add oil to it
• when oil gets hot add 1 tbsp of sugar to it and mix well on sim
• Sugar must get caramalised into light brown colour
• Add Jeera (Cumin seeds) Red Chillie Powder and Dhania Powder and mix on sim
• The Proportion of water to Rice is 1:2 ie for 1 cup of Rice add 2 cups of water.
• Add water to it and put the soaked rice into it
• Finally add Salt as per your taste and mix the rice
• Close the lid of the pressure cooker and let 2 whistles come and simmer it for 2 to 3 mins.

Patt Rice is ready and Serve it with  any vegetable.

KADDU KI CURRY

INGREDIENTS:

Kaddu (Bottlegourd)
Tomatoes
Curry Leaves
Milk
Turmeric Powder
Red Chillie Powder
Dhania Powder
Garlic Flakes
Salt as per taste
Sugar
Oil
Jeera (Cumin Seeds)

METHOD:

• Peel out the Skin of Bottlegourd with a potato peeler
• Then cut the bottlegourd into medium size pieces and keep aside
• Grind the tomatoes in a mixer or in a food  processor
• Crush the Garlic Flakes
• Take Oil in a pressure Cooker
• As oil gets heated add Jeera (Cumin seeds) and add Bottlegourd pieces and mix
• Add Crushed Garlic flakes and Curry Leaves and mix well
• Add Tomato Puree and mix it
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well
• Add  1 tbsp of sugar and mix well all the ingredients
• Finally add half a cup of milk so that the gravy becomes thick
• Close the lid of the pressure cooker and let 2 whistles come and simmer it for 10 mins.
• Garnish it with Coriander Leaves.

Kaddu ki Curry is ready and serve it with Chapathi

VERMICELLI  KHEERNI:

INGREDIENTS:

Milk
Sugar
Roasted Vermicelli
Cardamums

METHOD:

• Boil the milk in a pan and add Cardamums to it
• Now add Roasted Vermicelli to it.

                                                    ROASTED VERMICELLI

• Mix into the boiled milk and let it cook for 10 mins on sim.
• Garnish it with Cashewnuts or Almonds or Pistas any of your choice.

Serve hot with Puri.

PALAK PANEER (SPINACH & PANEER CURRY)

INGREDIENTS:

Spinach Leaves (Palak Leaves)
Onions
Tomatoes
Garlic
Jeera (Cumin seeds)
Dalchini (Cinnamon stick)
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Oil

HOME MADE PANEER:

Milk
Curds or Yogurt
Salt as per taste

METHOD:

• Wash the Palak Leaves 3 to 4 times in cold water and chop them finely
• Chop Onions, Garlic, Tomatoes and keep aside
• Take a pressure cooker and pour oil into it
• When oil gets hot add Jeera (Cumin seeds) and Dalchini (Cinnamon stick)
• Add Onions and saute them till it turns into light brown colour
• Now add Crushed Garlic and mix it for 3 to 4 mins till garlic leaves its raw smell
• Add tomatoes and mix well
• Add Salt as per taste, Turmeric Powder, Red chillie Powder and Dhania Powder and mix it
• Finally add Palak Leaves (Spinach Leaves) and mix all the ingredients
• Close the cooker and let 2 whistles come and simmer it for 10 mins
• When the cooker gets cooled open the lid and pour the Palak mixture in a mixer or in a food processor and grind it wholly.
• Palak curry is ready

For the Home made Paneer:

• Boil the milk in a vessel
• Add Curds or Lime juice to it and chunks will form
• That is Paneer and add salt to it and mix well.
• Take a muslin cloth and drain out the whey and roll the muslin cloth into a ball
• Take a plate and place this ball reverse side on the plate and keep a heavy vessel or a plate on that so that big chunk of paneer will be formed.
• Cut this paneer into small cubes and put the paneer into the above Palak Curry
• Palak Paneer is ready to eat and Serve it with Chapathi

NOTE:

• Don't throw away the whey portion of milk
• This is used to make soft chapathis by mixing the dough with this water.

                                                           BIG CHUNK OF PANEER   

                                                                PANEER PIECES

                                                        PALAK PANEER CURRY

CAPSICUM CURRY

INGREDIENTS:

Capsicum
Onions
Tomatoes
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Water

METHOD:

• Chop finely Onions, Tomatoes and Capsicum and keep aside
• Take a Pressure Cooker and Pour oil into it
• Add Chopped Onions and saute till it turns into light brown colour
• Then add Capsicum and mix it
• Add Tomatoes and mix well
• Now add Salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well
• Finally add water and close the lid of the pressure Cooker
• Let 2 Whistles come and simmer it for 10 mins
• Garnish it with Coriander Leaves

Capsicum curry is ready to eat and Serve it with Naan or Chapathi

BHINDA BASAR

INGREDIENTS:

Bhinda (Lady's Fingers)
Onions
Tomatoes
Curry Leaves
Ginger
Salt as per taste
A pinch of sugar
Turmeric Powder
Red Chillie Powder
Dhania Powder
Oil

METHOD:

• Wash the Bhindas and Cut into medium size pieces as shown below.

• Add Salt to these Bhindas and fry them in oil till crisp and keep aside
• Chop Onions, Tomatoes and Ginger finely and keep aside
• Take  a Pressure Cooker and Pour oil into it.
• As Oil gets hot add Onions and Saute till they turn into Light brown colour
• Add Curry Leaves, chopped ginger and tomatoes and mix well
• Add Salt to taste, a pinch of sugar, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix all the ingredients.
• Add water to this mixture and close the lid of the cooker
• Let 1 whistle come and simmer for 2 mins and close it.
• The gravy is ready then add the Fried Bhindas to it and mix well.

Bhinda Basar is ready to eat and Serve with Chapathi.


                                                     BHINDA BASAR

GOBI KA PARATHA (CAULIFLOWER)

INGREDIENTS:

Cauliflower Florets
Jeera (Cumin Seeds)
Wheat Flour
Salt as per taste
Oil
Water
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Coriander Leaves

METHOD:

• Cut Cauliflower into Florets
• Take water in a vessel and boil the florets add salt to water
• Boil them for 3 to 5 mins on high flame
• Remove from water and when it is cool
• Grate these Florets and keep aside
• Add Red Chillie Powder, Dhania Powder and Aamchur powder and Chopped Coriander Leaves.Dont add Salt to this mixture because already you had added to water to boil these florets.
• Mix the Wheat flour dough.Take Wheat flour and add Salt, Jeera( Cumin Seeds) and Red Chillie powder and a tsp of Oil and mix and knead the dough with water.
• Now make a ball of dough and roll with  a rolling pin and put the gobi mixture in the middle of the chapathi as shown below in the pic

Now fold the chapathi and roll the chapathi into a big ball as shown below so that the mixture doesnt come out completely

Again start making a chapathi from the big ball as shown below

Now cook this chapathi on a tawa or on a pan by adding 2 to 3 tsp of oil on both sides



                                                           GOBI KA PARATHA

Gobi ka Paratha is ready to eat.Serve with Curds or Pickle or Papad.

MTR VERMICELLI IN YOGURT

INGREDIENTS:

MTR Vermicelli
Curds (Yogurt)
Salt as per taste
Black Pepper Powder
Jeera Powder (Cumin Powder)
Oil for tempering
Rai (Mustard seeds)
Jeera (Cumin seeds)
Curry Leaves
Green Chillies
Chopped Coriander Leaves
Water to boil the Vermicelli

METHOD:

• Take water in a vessel and boil the water
• Add Vermicelli to it and mix and simmer the gas.
• Add Salt as per your taste and put 1 tbsp of Oil so that Vermicelli doesnt stick
• Let cook for 2 to 3 mins
• Remove from gas and drain out the hot water and add cold water to the Vermicelli
• After adding cold water mix it with a laddle and drain out this cold water
• Add again cold water to it and drain out for 3 times
• Finally strain out the whole water with a strainer and keep aside the Vermicelli

                                      This Pic is of ready Vermicelli boiled and cooked

• Now take another vessel and add curds and whisk the curds
• Add Salt as per your taste, Black Pepper Powder, Jeera Powder and mix the Curd mixture
• Take oil in a pan pour oil into it
• When oil gets heated add Rai (Mustard seeds),Jeera (Cumin Seeds),Green Chillies and Curry Leaves and pour this into Curds and mix well.
• Finally mix this Curd mixture to Cooked Vermicelli.
• Garnish it with Coriander Leaves

                                               Vermicelli in Yogurt is ready to eat

Optional: For this recipe you can add any of your dry Powders and if possible you can also add grated Carrots and tomatoes if required.Even you can garnish it with fried Cashew nuts or Almonds for decoration.

DHOKLA:

INGREDIENTS:

Gram Flour
Turmeric Powder
Red chillie Powder
Salt
Sugar
ENO fruit Salt
Water
Oil

METHOD:

• Take a vessel and pour water
• Add Gram Flour, Salt to taste, Turmeric Powder, Red Chillie Powder and a pinch of sugar and mix well.
• Add oil to it and mix the whole mixture
• The Consistency must be of thick and not watery
• Finally add ENO fruit salt and mix well all the ingredients.
• Take a Idly Cooker and pour this batter into Idly moulds and steam in a Idli Cooker.

For the tempering:
When these Idlis are ready then take oil in a pan.When oil gets heated add Rai(Mustard Seeds), Jeera (Cumin Seeds) and green chillies and Curry Leaves and pour it on these Idlis

Dhokla's are ready and serve it with Mint chutney or Tomato Ketchup


                                                       DHOKLA       

 

BLACK URAD DAL CURRY:

INGREDIENTS:

Black Urad Dal Split
Onions
Ginger
Garlic
Tomatoes
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Oil
Water

METHOD:

• Soak black urad dal split for 10 mins
• Chop finely onions, ginger, garlic and tomatoes
• Take a pressure cooker pour Oil into it
• Add Chopped Onions and saute till it turns into light brown colour
• Add ginger and garlic paste and saute well
• Add tomatoes, Salt, turmeric powder, Red chillie powder and dhania powder and mix well
• Finally add water to it and put soaked black urad dal split and mix
• Close the lid of the cooker and let 2 whistles come
• Then simmer the cooker for 15 mins till black dal cooks well

Garnish it with Coriander Leaves
Black urad dal split is ready and serve with Chapathi or Naan or Paratha.



                                                  BLACK URAD DAL SPLIT (RAW)

                                                    BLACK URAD DAL CURRY

 

CHILRA (GRAM FLOUR DOSA)

INGREDIENTS:

Besan (Gram Flour)
Jeera (Cumin Seeds)
Onions
Curry Leaves
Salt as per taste
Oil
Water
Red Chillie Powder

METHOD:

• Chop Onions and Curry Leaves finely and keep aside
• Take Besan in a vessel and add Chopped onions and Curry leaves to it
• Add Salt, Red chillie powder and one tbsp of oil to it and mix well
• Now mix all the ingredients and add water to it.
• The Consistency of the batter must be of dosa batter not too thick nor too thin.
• Heat a tawa or a pan and pour the batter into a dosa shape.
• Pour 2 to 3 tbsp of oil on the tawa and cook it on medium flame.

Chilra is ready and Serve hot with tomato sauce or tomato ketchup.

                                                                   CHILRA

 

SWEET LOLO

INGREDIENTS

Wheat Flour
Sugar
Water
Ghee
Milk

METHOD:

• Make sugar syrup.Put sugar in a vessel and pour water till sugar immerses in water.
• Then boil it on a gas and make sugar syrup of it
• Add Ghee to the wheat flour and mix well
• Knead the wheat flour with Sugar syrup
• when the  dough is ready add little of milk to it and mix well
• The dough is ready to make Lolo.Set aside the dough for 15 mins and cover the dough with a plate. In case if the dough is very hard then you can add more milk and knead it again.
• Roll the ball of the dough into Fat chapathi shape.
• cook this chapathi on a tawa on a low flame
• while cooking put 2 to 3 tbsp of ghee on it on both sides and cook it.

Sweet Lolo is ready and you can preserve it in an air tight container for 2 to 3days.

For this recipe only Ghee is required but not Oil.

POTATO &  TOMATO CURRY

INGREDIENTS:

Potatoes
Tomatoes
Turmeric Powder
Red Chillie powder
Dhania Powder
Salt as per taste
Curry Leaves
Oil
Rai (Mustard Seeds)
Jeera (Cumin Seeds)

METHOD:

• Cut Potatoes into medium size pieces and keep it in water.Otherwise Potatoes will turn into black
• Grind tomatoes in a mixie or in a food processor
• Take a Pressure Cooker and Pour Oil  to it
• when Oil gets hot add Rai,Jeera,Potatoes and mix well and add Curry Leaves too.
• Mix  the Potatoes for 2mins
• Add Tomato Puree and mix well
• Add Salt, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix all the ingredients well
• Keep on Stirring till tomato puree becomes thick like gravy
• Finally add little water so that the potatoes becomes soft enough.
• Close the Lid of the cooker and let 2 whistles come and then simmer it for 10 to 12 mins.

Potato & Tomato curry is ready to eat and Serve hot with Puri or Chapathi

BHINDA MASALA

INGREDIENTS:

Bhinda (Lady's Fingers)
Jeera (Cumin Seeds)
Salt as per taste
Red chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Oil
Hing (Asafoetida)

METHOD:




                                            SLITTED LADY'S FINGERS

STUFFED LADY'S FINGERS

COOKED LADY'S FINGERS

• Wash the bhindas and wipe them with a napkin and keep aside
• Cut the stalks of bhinda at both the ends
• Put a small slit with a knife on the bhindas
• Put red chillie powder, Dhania Powder, Aamchur Powder, Salt and a drop of Oil into it and mix the mixture well
• Now stuff this mixture into slitted bhindas and keep aside
• Take a pan Pour some oil into it.
• When oil gets hot add Hing, Jeera (Cumin seeds) and put these stuffed Bhindas into it and mix
• Cook this on a low flame and just mix till they become soft
• see that the Lady's fingers dont turn out into black.

Serve hot with Rice and Dal

GREEN MOONG DAL

INGREDIENTS:

Green Moong Dal
Onions
Ginger
Curry Leaves
Tomatoes
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Jeera (Cumin Seeds)
Coriander Leaves
Water
Oil

METHOD:

• Soak green moong dal for 10 mins
• Chop finely Onions, Ginger,Tomatoes,Coriander Leaves and keep aside
• Take a Pressure Cooker add Oil to it
• when oil gets heated add Jeera and Onions.
• Saute the Onions till it turns to  light brown colour
• Now add chopped ginger, curry Leaves and tomatoes and mix well
• Add Salt, Turmeric Powder, Red chillie Powder and Dhania Powder and mix well
• Add Water to it and put the soaked green moong dal into it.
• Close the Lid of the Pressure Cooker and let 2 whistles come and simmer it for 15 mins.

Garnish it with Coriander Leaves
Serve the green moong dal with Rice or Chapathi

BHUGA RICE WITH TOMATOES

INGREDIENTS:

Rice
Onions
Tomatoes
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder
Garam Masala Powder
Curry Leaves
Coriander Leaves
Water
Jeera (Cumin Seeds)

METHOD:

• Soak Rice for 10 mins
• Cut Tomatoes Finely and cut onions in length wise
• Chop Coriander Leaves Finely
• Take a Pressure Cooker add Oil to it
• When Oil gets heated add Jeera (Cumin seeds) and add Onions to it.
• Saute the Onions till light brown and then add Soaked Rice to it and mix
• Add Tomatoes,Salt, Turmeric Powder, Red Chillie Powder, Dhania Powder and Garam Masala Powder, Curry Leaves and mix well
• Finally Add water to it for 1 cup of Rice add 2 cups of water.
• Close the Lid of the Cooker and let 2 whistles come and then simmer it for 3 to 4 mins
• Bhugha Rice with tomatoes is ready

Garnish it with Chopped Coriander Leaves and Serve hot with Vegetable.

BHUGA RICE: PLAIN

INGREDIENTS:

Rice
Salt as per taste
Jeera (Cumin Seeds)
Curry Leaves
Coriander Leaves
Water
Red Chillie Powder
Dhania Powder
Garam Masala Powder

METHOD:

• Soak Rice for 10 Mins
• Take a Pressure Cooker add Oil to it
• As Oil gets heated add Jeera (Cumin Seeds), Rice and Curry Leaves and mix well
• Add Salt, Red Chillie Powder, Dhania Powder and Garam Masala Powder and mix well
• Finally Add water to Rice.For one Cup of Rice add Two Cups of water.
• Close the Cooker's Lid and let 2 whistle come and simmer it for 3 to 4 mins till Rice cooks well

Bhuga Rice is ready and Serve hot with Vegetable.




                                                       BHUGA RICE PLAIN

COCONUT CHUTNEY

INGREDIENTS:

Coconut
Green Chillies
Roasted Chana Dal
Salt as per taste
Tamarind
Coriander Leaves

METHOD:

• Cut the Coconut into pieces
• Add Green Chillies,Tamarind and Coriander Leaves and wash all these ingredients 2 to 3 times
• Put all these ingredients in a mixie jar and add Salt and roasted Chana Dal and run the mixer
• Add water to the Chutney
• Coconut chutney is ready
• For the tempering take oil in a pan add Rai (Mustard seeds) and Curry Leaves and add to the coconut chutney

Serve this Coconut Chutney with Rawa Idlis

RAWA IDLI

INGREDIENTS

Sooji
Curds (Yogurt)
Salt as per taste
Rai (Mustard Seeds)
Curry Leaves
Cooking Soda
Tamarind
Water
Chana Dal

METHOD:

• Take a Sooji in a pan and make it little warm on gas for 2 mins and mix
• Take oil in a pan andwhen heated add Rai (Mustard Seeds),Chana Dal and Curry Leaves and off the gas.Add this  to  Sooji
• Add Salt as per taste and Cooking soda and mix
• Add Curds (Yogurt) to it and mix the sooji batter
• The batter musnt be too watery it must be thick enough
• Take Idli Cooker and smear oil onto Idli plates and then add the Sooji batter
• Put a pinch of tamarind in Idli Cooker with water so that Idli Cooker doesnt burn
• Now put all the idli plates in the Idli cooker and Steam the Sooji Batter on low flame for 20 mins

Optional: You Can also add Chopped Coriander Leaves and grated Carrot too to the sooji batter
Rawa Idli is ready and Serve it with Coconut Chutney

KHEERNI

INGREDIENTS:

Milk
Sugar
Rice
Cardamom

METHOD:

• Soak a handfull rice for 10 mins
• Boil the milk in a vessel and add Cardamoms to it
• Crush the soaked rice with a rolling pin.
• Don't crush the rice into a powder but the rice grains must be seen.
• Now put these rice grains into boiled milk and simmer it till rice becomes soft
• Finally add sugar to the milk and let it boil for 2 mins.

Kheerni is ready and serve hot with Puri.

KUTTI (WHEAT FLOUR SWEET)

INGREDIENTS:

Wheat Flour
Ghee
Sugar

METHOD:

• Take Wheat Flour in a vessel and add Ghee to it and mix well.
• Rub the wheat flour with your palms properly so that both mix well see that no lumps must be there.
• Take a Cooker and put in the above mixture
• Cook this mixture on low flame till wheat flour colour changes into light brown colour.
• Keep on stirring on low flame and dont turn the gas on high otherwise the wheat flour will turn into black
• Finally add Sugar to it and mix well.After adding sugar to wheat flour turn off the gas soon.

This Sweet is dry one we dont want to get sugar caramalised so turn off the gas.

Kutti is ready to eat.

In case if the Kutti is left over then you can make Laddus out of it.The laddus are made if Kutti is hot if Kutti is cold then the Laddu will break. Just you need to add some more Ghee to it and mix and mould into Laddus and preserve it.

NOTE: For this recipe dont use Oil since this is GOD's PRASADAM.This is offered to GOD on every Purnima

NAAN

INGREDIENTS:

Maida (All purpose flour )
Salt as per taste
Cooking Soda
Curds (Yogurt)
Butter or Ghee

METHOD:

• Sieve the Maida 2 to 3 times and keep aside
• Take a Plate  put Maida into it and add Salt as per taste, Cooking Soda and mix thoroughly
• Now add Curds and mix the dough properly see that the dough must not be like watery it must be pliable and some what smooth enough.
• Cover the mixed dough with another plate and keep aside for 20 mins
• Afer 20 mins make small balls of that dough and make small puris with rolling pin
• Heat the tawa and prepare small puris out of it.
• As the tawa or Pan gets heated simmer it and prepare on one side of puri on it
• On the another side prepare it on a Gas flame with the help of a tong.
• Then the puri puffs up and Naan is ready
• Sprinkle some Ghee or Butter on it and

Serve the Naan hot on a plate with any Vegetable

SOOJI KA HALWA (SEMOLINA SWEET)

INGREDIENTS:

Sooji 1Cup
Sugar 1Cup
Wheat Flour 1/4 Cup
Ghee
Water 3Cups

NOTE: This halwa must be made only in Ghee but not in Oil

METHOD:

• Take a pan and add Ghee to it
• See that Sooji must be immersed in ghee.
• Add Sooji and mix on low flame till it turns into light brown
• Add Wheat flour and mix for 2 to 3 mins
• Now add proportion of water is 1:3 ie one cup of sooji to 3 cups of water
• Because of sugar you must add 3 cups of water
• Mix all the ingredients properly till water dissolves completely keep on stirring.
• when the water gets dissolved completely the halwa is ready

Sooji ka halwa is ready to eat.

KHICHNI (SPLIT GREEN MUNG DAL RICE)

INGREDIENTS:

Rice 1Cup
Split Green Mung Dal a handful
Salt as per taste
Oil
Turmeric Powder
Few Cardamoms (Elaichi)

METHOD:

• Soak Rice and Split Green Mung Dal together for 15 to 20 mins
• Fill the vessel with water and let the water get boiled
• Add soaked Rice and Split Green Mung Dal and mix
• Add Salt, a pinch of Turmeric Powder and Cardamoms to it and mix well
• Simmer the gas and let it cook for 15 mins
• In between mix the rice with the ladle to check if the Green Mung dal is cooked well
• Finally drain out the water from the Rice

Sprinkle some Ghee on top of the Rice and Khichni is ready to eat

Serve it with Methi Aloo (Fenugreek Leaves & Potato) Curry


                                      
                                                                KHICHNI

                                                       

METHI ALOO (FENUGREEK LEAVES & POTATO) CURRY

INGREDIENTS:

Methi Leaves
Potatoes
Tomatoes
Jeera (Cumin seeds)
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Oil

METHOD:

• Wash Methi Leaves 3 to 4 times and chop finely and keep aside
• Cut Potatoes into a medium size pieces
• Chop finely tomatoes and keep aside
• Take a Pressure Cooker and pour oil
• As Oil gets heated add Jeera( Cumin Seeds) and Potatoes and mix well
• Till Potatoes turn soft
• Then add Methi Leaves and mix well
• Add Tomatoes and mix well
• Add Turmeric Powder, Red chillie Powder,Dhania Powder and Aamchur powder and Salt and mix all ingredients well
• Add little water so that the potatoes cooks well
• Close the Lid and Let 2 whistles come and simmer the gas for 10 mins

Methi Aloo Curry is ready and Serve it with Khichini and Chapathi

                          
                                             
                                                     METHI ALOO CURRY

DAL KI CURRY

INGREDIENTS:

Tuvar Dal
Tomatoes
Mustard Seeds (Rai)
Jeera (Cumin seeds)
Green Chillies
Ginger
Turmeric Powder
Red Chillie Powder
Salt as per taste
Sugar
Tamarind Pulp

METHOD:

• Soak and Boil Tuvar Dal in a pressure Cooker
• While boiling Tuvar Dal add Turmeric Powder and few drops of oil to it.
• Grind Tomatoes and make a puree
• Chop Green Chillies and Ginger and keep aside
• Take a pressure cooker and pour some oil into it
• Add Rai,Jeera, green chillies and ginger and mix it
• Add Tomato Puree and mix all the ingredients
• Add Turmeric Powder, Red Chillie Powder and Salt and Sugar mix
• Add boiled Tuvar Dal and mix well
• Add some water and mix well
• Finally add Tamarind Pulp and sugar mix the curry

Serve the Dal ki Curry with Rice



                        
                                                      DAL KI CURRY

RIDGE GOURD CURRY

INGREDIENTS:

Onions
Tomatoes
Curry Leaves
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Ridge Gourd (Turai)
Oil
Coriander Leaves

METHOD:

• Chop finely Onions,Tomatoes  and keep aside
• Peel off the skin of Ridge Gourd with Potato Peeler and wash it and then cut into pieces
• Take a Pressure Cooker pour some oil
• As oil gets heated add Onions and Curry Leaves and Saute till onions turn into light brown colour
• Add Tomatoes and mix well
• Add Turmeric Powder, Red Chillie Powder, Dhania Powder and Salt and mix well
• Finally add Ridge Gourd pieces and mix well
• Close the Lid and let 2 whistles come and then simmer the gas for 10 mins
• Garnish the Curry with Coriander Leaves

Ridge Gourd curry is ready and serve with Rice or Chapathi



                                                RIDGE GOURD CURRY