DIPPING BREAD

INGREDIENTS:

Bread

Besan (Gram Flour)

Jeera (cumin seeds)

Oil

Salt 

Water 

Curry Leaves

Red Chillie Powder

METHOD:

• Wash Curry Leaves and chop them finely
• Take Besan in a bowl and & Curry Leaves
• Add Jeera to it and salt as per your taste and Red chillie powder
• Mix the Besan with water
• Prepare the batter with thin Consistency
• Now take a Bread Slice and dip the bread into Besan batter and Cook on Tawa
• Heat the tawa and put 1 tablespoon of oil and put that bread slice on it 
• Cook the bread slice on front and back as well
• You can also cut the bread slice into half as well
• The color of bread must be in Light brown colour don't make the bread colour as black 

Serve hot the bread with Tomato Ketchup

PANCHMEL DAL

INGREDIENTS

- Chana Dal
- Green half split dal
- Black split urad dal
- Toor dal
- Masoor dal
- Onions
- Toamatoes
- Cumin seeds (Jeera)
- Oil
- Salt
- Ginger and Garlic
- Coriander leaves
- Turmeric power
- Red chilli powder
- Dhania powder
- Water

Method
- Take 1/4th measure of each of the dals and soak all of them. Chop onions and tomatoes.
- Prepare the ginger and garlic paste by grinding them together.
- Take oil in a cooker, when the oil is hot add the cumin seeds and then add the onions
- Saute the onions till golden brown and add the ginger garlic paste and mix.
- Its time to add the chopped tomatoes and mix these well.
- Add turmeric, red chilli, powder, dhania and salt as per taste
- Add water and put the soaked dals into the cooker
- Close the lid of the cooker and allow for three whistles, simmer the flame and cook for another 5-8 minutes
- Garnish with coriander leaves and serve hot with rice or chapati

RABDI

INGREDIENTS:

Milk
Sugar
Cardamum Powder (Elaichi Powder)

METHOD:

• Take milk in a pan and boil it
• Simmer the gas and keep on stirring the milk till it reduces to 1/4 of it
• keep on stirring till it becomes thickened. Don't stop the stirring otherwise milk will get burnt
• when it is reduced add Sugar and mix well
• Finally add Cardamum powder and mix well

Serve this Rabdi hot 

POTATO TOAST

INGREDIENTS:

Potatoes
Bread Slices
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder (Coriander Powder)
Aamchur Powder (Dry Mango Powder)
Cumin seeds (Jeera)
Mustard seeds (Rai)
Oil
Coriander Leaves
Tamarind
Water
Asafoetida (Hing)

METHOD:

• Boil the Potatoes in a pressure cooker
• Add a piece of tamarind with  potaoes to cooker so that Cooker does not turn into black 
• Cut the boiled potatoes into small pieces and keep aside
• Cook on a low flame 
• Take a pan and pour oil to it. when oil gets hot then
• Add Mustard Seeds, Cumin Seeds, Asafoetida (Hing) to it
• Add boiled potatoes and mix well
• Add Turmeric Powder, Red Chillie Powder, Dhania Powder and Aamchur Powder and mix well
• Add Salt as per your taste and mix well
• Off the Gas and Garnish it with Coriander Leaves and let it cool
• Take 2 Bread Slices and in middle of 2 slices add this Potato mixture and Cook both sides on a pan with Oil or Butter 

Serve hot the Potato Toast with  Sauce or Ketchup

KARELA CURRY (BITTER GOURD)

INGREDIENTS:

Karela (Bitter Gourd)
Onions
Tomatoes
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder
Curry Leaves
Coriander Leaves
Ginger
Water

METHOD:

• Wash and peel the karela (Bitter Gourd) with a peeler
• Wash it again and put a length wise straight cut on the Karela (Bitter Gourd)
• Fill with a Salt to the length wise cut and close it. Salt is been added to remove the bitterness of karela (Bitter Gourd)
• Keep aside for 5 mins
• After 5 mins squeeze the karela with your hands and remove the excess salt from it
• Fry these karela in a hot oil on a medium flame
• Fry till they are turned into light brown colour and remove it
• Keep aside till they get cooled
• Chop finely Onions, Ginger and tomatoes and keep aside
• Take a pressure cooker and pour oil to it
• Add Chopped Onions and stir fry till light brown colour
• Add Curry Leaves, Ginger flakes and mix well
• Add Tomatoes and mix well
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well
• Now add fried karela (Bitter Gourd) and mix well
• Finally add 1 cup of water to it and close the cooker
• Let 2 whistles come and simmer it for 5 minutes till Karela becomes soft and Off the gas
• After 5 minutes mix the curry and garnish it with Coriander Leaves

Serve hot with Rice or Chapathi or Paratha

METHI KA PARATHA

INGREDIENTS:

Wheat Flour
Salt as per taste
Jeera (Cumin Seeds)
Oil
Red Chillie Powder
Turmeric Powder
Water
Methi Leaves

METHOD:

• Chop methi leaves finely and wash the leaves for 3 to 4 times in water
• Take Wheat flour in a plate or in a vessel
• Add Salt as per taste
• Add Turmeric Powder,Red Chillie powder and Jeera to it
• Add 2 to 3 tsp of Oil to it
• Add Chopped Methi Leaves and mix well
• Knead the wheat flour with water and keep aside
• The dough must be like Chapathi dough.Dont add lots of water to it
• Make small puri sizes from the dough and with rolling pin make the chapathi size
• Take a Pan and heat it
• Cook the methi paratha on a medium flame and in between pour 2 tbsp of oil to it
• Cook till the methi paratha turns into light golden brown colour

Serve hot the Methi Paratha with Curds (Yogurt) or Papad or Pickle

ONION & TOMATO CURRY

INGREDIENTS:

Onions
Tomatoes
Curry Leaves
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt
Sugar
Water
Oil
Ginger Flakes
Cumin seeds (Jeera)

METHOD:

• Chop Onions in small pieces
• Chop the tomatoes and keep aside
• Cut ginger into small pieces
• Take Oil in a pressure cooker
• Add Jeera to it and add chopped Onions and mix well
• Saute Onions till light brown colour
• Add Ginger pieces and Curry Leaves and mix well
• Add chopped tomatoes and mix well
• Add Turmeric Powder, Red chillie powder and Dhania Powder and mix well
• Add Salt as per your taste and a 1/4 tsp of sugar to it
• Add half a cup of water to it and mix well
• Close the cooker and let 1 whistle come and simmer it for 2 mins
• After 2 mins off the gas

Garnish it with Coriander Leaves and Serve hot with Chapati or Naan

Wariyu Potato Curry

INGREDIENTS:

Wariyu ( Amristsar wariyu these are ready made)
Potatoes
Onions
Tomatoes
Salt as per taste
Oil
Jeera (Cumin Seeds)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Ginger
Water
Coriander Leaves

METHOD:

• Chop Onions finely and keep aside
• Cut ginger finely 
• Cut Potatoes in medium size
• Grind the tomatoes and keep aside
• Break the Wariyus into 4 to 5 parts.
• Take Oil in  a pressure cooker
• Put the ready made Wariyu and stir on slow flame for few seconds and remove it.These Wariyu you will get from any supermarket stores.
• Now add Jeera and add chopped onions and stir till the onions turn brown colour
• Add chopped ginger and mix well
• Now add Potatoes and mix well for 2 min
• Add Tomato Puree and mix well
• Add Turmeric Powder, Red Chillie Powder,Dhania Powder and salt as per your taste and mix well
• Now add stirred Wariyu to it and mix well
• Mix all the ingredients for few seconds and add water to it and mix well
• Add water as per your consistency.
• Close the cooker and let 2  whistles come and simmer it for 8 to 10 mins till Wariyu and Potatoes gets softer.
• Garnish the Wariyu & Potato curry with Coriander Leaves

Serve hot with Chapathi, Naan or Rice

PANEER PEAS CURRY

INGREDIENTS:

Paneer (Cottage Cheese)
Onions
Tomatoes
Green Peas
Ginger
Garlic
Oil
Salt as per taste
Turmeric Powder
Red Chillie Powder
Milk
Tomato Ketchup
Curd or Yogurt to make Paneer
Dry Mixture: Cloves, Cinnamon stick, Cashewnuts, Almonds and Cardamum (Elaichi) without skin should be taken for the Gravy

METHOD:

• Boil Milk in a pan and add 2 to 3 tsp of Curds to it or Lemon Juice 
• whey forms out of the milk and Paneer is ready 
• Add salt as per taste to this paneer and curdle it 
• Take a muslin cloth and drain out this whey into another vessel 
• Fold this muslin cloth and place it on a reverse plate and keep some heavy vessel on it so that the paneer cubes will be form out of this paneer chunck
• Leave it aside for half an hour so that whole whey water comes out of paneer.
• Boil the Green Peas and keep aside.
• Chop the Onions and Tomatoes and keep aside.
• Puree the tomatoes in a mixer and keep aside.
• Grind the Cloves, Cinnamon stick and Elaichi without skin and Cashewnuts and Almonds in a dry grinder and keep aside
• Grate finely Ginger and Garlic flakes and keep aside.
• Take Oil in a pan and when hot add chopped Onions and saute till light brown colour
• Add Grated Ginger and Garlic flakes and saute for few minutes and off the Gas and let it cool
• Now Puree the above Onion mixture in a mixer by adding little water to it
• Take Oil in a pan and add the Onion mixture and cook in low flame till the raw smell of Onions goes away for 2 to 3 mins
• Add Dry mixture to it and mix well
• Till the dry mixture cooks well with Onion mixture mix all the ingredients well
• Add Tomato Puree to it and mix well
• Finally add Turmeric Powder, Red Chillie Powder, Salt as per taste and mix well
• Add Tomato ketchup to it and mix well
• Add boiled milk to it to get rich Gravy and let it boil for 2 mins
• Add Boiled Green Peas and mix well
• Cut the Paneer into small cubes and add to the above gravy

Serve hot Panner Peas Curry with chapathi or Naan

PANEER CAPSICUM CURRY

INGREDIENTS:

Paneer
Capsicum
Onions
Toamtoes
Oil
Milk
Lemon Juice or Curds
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste

METHOD:

• Chop Onions and tomatoes finely and keep aside
• Boil milk in a vessel and add 3 tbsp Curds or Lemon Juice to it
• Milk breaks and a whey forms and paneer chunck is ready
• Filter out the milk and keep aside the white chunck
• Dont throw away the whey portion it can be used to prepare soft chapathis
• Knead the chapathis flour with that whey water
• Take a Pressure cooker and add oil to it
• Add chopped Onions and saute till light brown colour
• Add finely chopped tomatoes and mix it
• Add finely chopped Capsicum to it and mix it
• Add Turmeric Powder, Red Chillie Powder and Dhania Powder and mix
• Add Salt as per taste and mix well
• Add Paneer Chunck to it and mix
• Add little whey water to it and mix
• Close the pressure cooker and let 2 whistles come and simmer it for 3 to 4 mins and close the gas

Paneer Capsicum Curry is ready to eat and serve hot with Chapathi,Paratha or Naan.
You can use any capsicum of your choice either Green,Red or Yellow Capsicums

CHEESE TOAST

INGREDIENTS:

Onions
Cheese
Salt as per taste
Black Pepper Powder
Bread Slices

METHOD:

Chop Onions finely
Grate the Cheese and keep aside
Take a bowl add chopped onions and grated cheese to it
Add Salt as per taste and black pepper powder and mix it
Take a Pan and heat it
Pour 1 tbsp of Oil
Take 2 bread slices and add the cheese mixture in the middle of bread slices
Now cook these bread slices on the pan
Turn the gas on sim and cook on both sides of the bread slices


Cheese toast is ready to eat.Serve with Tomato ketchup.

MOONG DAL DOSA

INGREDIENTS:

Moong Dal (Green Gram)
Rice
Salt
Water
Cumin seeds
Onions
Oil

METHOD:

• Soak 2 cups of moong dal with 1.5 cups of rice together
• Moong Dal consistency must be more than rice
• Soak for atleast 5 hrs.
• Wash the dal and rice and grind it in a mixer by adding little water
• The consitency of the batter must be of  dosa batter
• Mix it properly and keep aside to ferment for 2 hrs
• Chop Onions finely and keep aside and add Jeera (cumin Seeds) to it.
• Heat the Pan or Tawa and add Salt to the batter and make like Dosas on the pan
• After spreading the batter on the Pan now add chopped Onions with Cumin seeds on it and spread out on it
• Pour Oil on all sides of the batter and cook on Sim.
• Then turn on the other side and cook for few seconds see that on the other side the onions dont get burned.
• Remove from the Pan and Serve Hot Crispy Moong Dal Dosas.

Serve Hot with Coconut Chutney or Sauce of your choice.

BESAN GHATTE KI CURRY

INGREDIENTS:

Onions
Tomatoes
Jeera (Cumin Seeds)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Aamchur Powder (Dry Mango Powder)
Oil
Water

• METHOD:

Chop Onions into small pieces

Take Gram Flour (Besan) and add chopped Onions to it

Add salt as per taste,Red Chillie Powder and 1 tbsp of oil to it

Mix the dough with Water.See that the dough must be hard enough.The dough must not be watery

Now make rolls of that dough and keep aside

Take a Vessel and add water and boil the water

Now add those Besan rolls into that water and boil it for 4 to 5 mins.

After boiling take out and keep in a plate

Cut those rolls into small pieces and fry them till golden color

For the gravy:

Chop Onions and ginger

Grind Tomatoes and keep aside

Take a pan and add oil to it

Add Cumin Seeds and saute Onions to it till light brown colour

Add Ginger flakes and mix it

Add Tomato Puree and mix it

Add Turmeric Powder, Red Chiilie Powder and Dhania Powder and mix it

Add salt as per taste and mix it.

Now add the water to it and mix well.

Put the Fried Besan Pieces into this gravy and mix it

Simmer it for 5 mins till the Besan Pieces become soft enough.

Serve hot with Chapathi or Rice.

SAMBAR DAL

INGREDIENTS:

Tuvar Dal
Onions
Tomatoes
Mustard Seeds
Jeera (Cumin Seeds)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Sugar
Oil
Garlic Flakes
Curry Leaves
Tamarind Puree
MTR Sambar masala powder
Carrots

METHOD:

• Soak the tuvar dal for 5 to 6 mins
• Take a pressure cooker and wash the dal and add to it
• Add water to it and add few drops of oil and turmeric powder to it
• Cook the dal in a pressure cooker for 15 mins.
• Let 1 whistle come and simmer it for 10 mins till the dal cooks soft.
• Chop Onions in length wise and crush the Garlic Flakes and keep aside
• Chop finely tomatoes
• Soak the tamarind in luke warm water for 10 mins.
• When the dal is cooked well whisk it with the whisker and keep aside the dal.
• Take a pan add oil to it
• When oil gets hot add Mustard Seeds, Jeera and Chopped Onions to it and saute the Onions till light brown colour.
• Add Curry Leaves, Crushed Garlic Flakes and tomatoes to it.
• Add Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well.
• Add Salt as per taste and Sugar to it and mix well
• Finally add the Dal into this mixture and mix well.
• The consistency must be of not too watery if required add 1 cup of water to it
• Now add the tamarind puree to it.
• Add MTR Sambar Powder and mix well.
• Optional if you want you can add carrots too.Cut Carrots into length wise ie straight.
• Now boil the dal properly and simmer it for 8 to 10 mins till carrots cooks well.

Serve hot the Sambar with Rice or Idli.

CHANA DAL

INGREDIENTS:

Chana Dal
Onions
Tomatoes
Jeera (Cumin Seeds)
Ginger
Curry Leaves
Turmeric Powder
Red Chilie Powder
Salt as per taste
Oil
Aamchur Powder (Dry Mango Powder)

METHOD:

• Soak the chana dal for 5 to 10 mins.
• Chop finely onions and tomatoes
• Take oil in a pressure cooker
• when oil gets hot add Chopped onions and saute till light brown colour
• Add chopped ginger and curry leaves to it.
• Add chopped tomatoes and mix well
• Add Salt as per taste, Turmeric Powder, Red chillie Powder and mix well
• Add water to it
• Add soaked chana dal to it see that chana dal must be immersed in water.
• Close the lid of the cooker and let 2 whistle come and simmer it for 10 mins till chana dal gets cooked
• When the steam evaporates open the lid of the cooker and whisk the dal with the whisker.
• Garnish the cooked chana dal with Aamchur Powder

Serve hot with Rice or Chapathi or Parathas.

BABY CORN

INGREDIENTS:

Baby Corn
Oil
Tomatoes
Jeera (Cumin Seeds)
Turmeric Powder
Red chillie Powder
Dhania Powder
Salt as per taste
Water
Sugar
Dalchini (Cinnamom stick) for the flavour

METHOD:

• Cut Baby Corns in roundals ie round shape
• Grind the tomatoes in a mixer and make it puree
• Take a pressure cooker and add oil to it
• when oil gets hot add Jeera (cumin Seeds) and Dalchini stick and mix it
• Add  baby corns to it and saute for 2 to 3 mins
• Add Tomato puree and mix well
• Add Turmeric Powder,Red chillie Powder, Dhania Powder and Salt as per tatse and mix well
• Add 1/4 spoon of sugar to it
• Now add 2 cups of water to it and close the cooker.
• Let 1 whistle come and simmer it for 5 to 6 mins till Baby Corns are cooked well.

Serve hot with chapathis or Butter Naan or parathas.

METHI SUBZI

INGREDIENTS:

Methi  Leaves

Onions

Tomatoes

Garlic Cloves

Salt as per taste

Oil

Turmeric Powder

Red chillie Powder

Dhania Powder

Dry Mango Powder (Aamchur Powder)

Jeera (Cumin Seeds)

METHOD:

• Wash the methi leaves thoroughly 3 to 4 times
• Chop finely onions and tomatoes
• Crush the garlic flakes 5 to 6
• Take some oil in a pressure cooker
• When hot add Jeera and mix it
• Add chopped onions and saute till light brown colour
• Add crushed Garlic to it and mix
• Add tomatoes to it
• Add salt as per taste, Turmeric Powder, Red chillie powder,dhania powder, Aamchur Powder and mix well

Finally add Methi Leaves to it and mix well

Add a cup of water to it so that Methi Leaves cooks well.
Let one whistle come and then simmer it for 5 to 6 mins till methi leaves cooks well.

Serve the Methi Subzi with Rice or Chapathi.

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