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