French Fries Homemade

For kids  its better to have homemade french fries than the market bought ones.

INGREDIENTS:
Potatoes (4-5).

Salt, Garlic chopped (1 pod).
Black pepper powder.
Oil for frying.

PROCEDURE:
Peel the skin of potatoes and cut them from four side, so that they form a cube, now cut them horizontally, dip them in cold water and remove and instantly dip in hot water dip for few  seconds, them again dip in cold water and deep fry them, as they are about to be fried add chopped garlic and as garlic aroma lingers around, add black pepper powder, remove fried potatoes from flame, sprinkle salt and saute well.
Serve and enjoy.

Mixed Veggies in Mustard Sauce

INGREDIENTS:
Chopped cauliflower (1).
Chopped raddish (1).
Chopped flat beans (4-5).
Chopped beans (10).
Chopped carrot (1-2).
Chopped brinjal (1).
Grated coconut.
Mustard paste (2 TBs).
Salt to taste. 
Turmeric powder(1 Tsp), Red chili powder (1 Tsp), Ginger paste(1 TBs).
Oil for cooking.

PROCEDURE:
Fry all the vegetables individually and keep them aside,
Now in the oil add panch-foron and dried red chili and saute them, now add ginger, mustard paste, salt, turmeric powder, chili powder and as they all are cooked well add fried veggies and saute well, now add coconut and cook well till all ingredients gets mixes up well and cooked up well.
Off the flame and serve it with rice or poori wnjoy its greatness and healthy taste.

Tangra Posto..........knowing Tangra Fish in Poppy Sauce.

INGREDIENTS:
Poppy seeds (50 gms ) pounded to paste along with (2-3) dried red chilies.
Salt to taste.

Tangra fish (10-12).
Turmeric powder (1 Tsp),
Mustard oil and green chilies.

PROCEDURE:
Apply little salt and turmeric to neatly dressed and washed fishes and keep aside.
Heat oil in a pan well and as smoke starts emitting, fry the fishes to golden brown on both sides and keep aside.
Now in the pan add kalonji, green chilies and poppy seeds paste and saute well, add little turmeric powder, green chilies and saute well.
Add water for gravy as required, add fried fishes and as water boils, fishes in them turns softer.
Dry the gravy to desired and off the flame.
Add some mustard oil over it and saute well and serve the above with steamed rice and enjoy.

Onion-Cheese Paratha

INGREDIENTS:
Maida (2cups).

Chopped onions (2).
Salt to taste.
Sugar a pinch of.
Grated cheese.
Oil for kneading, frying.

PROCEDURE:
In a big bowl mix maida, with pinch of sugar, salt, oil(2 Tsp) and mix well, now slowly add water and knead it to a tight dough.
Heat oil in a pan and fry onions with little salt to crispy golden brown, remove them on absorbent paper and preserve it for further use.
Divide it to equal portions and with help of maida, roll it flat over a rolling pin.
Now add  fried onion in between, then fold, and again add cheese and again fold. By twice folding the circular rolled dough, we give it a shape of cone.
Now with help of little more maida, roll it flat over a rolling pin.
Heat the tawa and roast it golden brown by adding little oil on both sides.
Repeat the process with other divided dough portions and roast them well.
Serve it of with some curry or just butter.
The dual taste of fried onions and cheese enhances the taste of paratha.
Its great finger licking taste is unforgettable.

Dhaniya Masoor Dal

INGREDIENTS:
Masoor dal (1 cup).

Salt to taste.
Cumin seeds (1 Tsp).
Dried red chilies (2-4).
Turmeric powder (1 Tsp).
Dhaniya leaves / Coriander chopped (1 bunch).
Garlic paste (1/2 Tsp).
Oil / Ghee (2 Tsp).
Chopped onions (1), Chopped tomatoes (1).

PROCEDURE:
Boil masoor dal with salt and keep aside, add turmeric and mix well.
In a pan heat ghee/ oil, add cumin, dried red chilies and saute well till they are burnt, now add onions and fry them, add tomatoes, garlic and saute well, now add dhaniya leaves and saute well.
Add boiled dal and allow it to cook for 2 minutes or more as much required.
Off the flame, addd few more dhaniya leaves and mix well.
Serve with rice, roti and enjoy.

Baby alu Matar Gobi

INGREDIENTS:
Cauliflower cut (2).

Salt to taste.
Chopped tomatoes (4).
Baby potatoes (8-10).
Green peas (1 cup).
Cumin powder (1 TBs), Coriander powder(1 TBs), Turmeric powder (1 Tsp), Red chili powder (1 Tsp), Garam masala powder (1 TBs).
Chopped coriander. 
Ghee (1 TBs), Oil (10ml).
Dried red chilies, cumin seeds.

PROCEDURE:
Fry cauliflower and keep aside, fry baby potatoes and keep them aside.
Now in the oil add cumin seeds, dried red chili and bay leaves, add tomatoes, salt and fry till oil leaves from the walls of pan, and now in a bowl, mix cumin powder, turmeric powder, coriander powder, chili powder, garam masala powder and water.
Now add the paste to the pan where tomatoes are getting cooked, cook till oil leaves the walls of pan.
Now as the ingredients are cooked well, add fried potatoes, cauliflower and mix well, now add water and allow the whole thing to boil and as the contents are cooked well and cauliflowers are turning soft, add green peas and allow it to cook for a minute or two, add ghee and off the flame.
Serve it with poori, paratha or rice. Enjoy the great taste gobi with baby potatoes, and  fresh green peas. Veggies in winter have there own taste.

Khaja....The sweetdish

INGREDIENTS:

khaja 

Maida / Refined flour (1-1/4 cup).
Salt a pinch of.
Sugar a pinch of.
Baking powder (1 Tsp).
Refined oil (2 TBs).
Ghee (2 TBs).
Oil for frying.

For Sugar Syrup, boil together 1 cup sugar and 1 cup of water, till a syrup is formed. 

PROCEDURE:
In a bowl, mix 1 cup of maida with oil, pinch of sugar and salt, baking powder and mix well, so that all ingredients mixes up properly, now add little little water and  knead a soft dough.
Keep it aside for 30 minutes untouched.
Now make 4 dumplings and roll two of them flat as identical.
Apply 1/2 TBs of ghee on both and sprinkle some maida and mix well and spread it all over the rolled flat dough.
Stack one upon the other, roll them and keep aside.
Repeat the same with other two dumplings.
Now we got two rolled doughs, now cut them each into small small rolls.

Khaja Mould roll

Frying Khaja rolls

Heat enough oil in a pan, then lower the flame.
Fry them each slowly to golden brown, as then remove them and drop into sugar syrup and dip them well in sugar syrup for 1-2 minutes and then remove into serving plate.
Enjoy its greatness and may be share.

Roti Roll

There comes many situations when kids don't like to have regular roti and sabji/ curry. So can add little twist to the sabji and can be rolled into regular roti and made a yummy tasty roll, which kids would enjoy finish in minutes.

INGREDIENTS:
Roti made of atta.
Regular sabzi, say as mixed vegetables.
Chopped onions.
Grated Cheese (sos)
Tomato sauce (1 TBs)
Lemon juice.

PROCEDURE:
Mash pre-cooked curry add chopped onions, cheeese,lemon juice and tangle it well, add sauce saute well.
Now place them inside roti and roll them.
Now place the roll into microwave and microheat it for 1 minute, so that cheese melts well into vegetables, and gives them a softy taste.
Kids gonna love this simple tasty twist of healthy regular roti sabji.

Missi Ki Roti

INGREDIENTS:
Besan (3 cups).

Wheat flour /Atta (3/4 cups).
Salt to taste.
Chopped green chilies and coriander.
Chopped onions (1).
Turmeric powder (1 Tsp), Red chili powder(1 Tsp).
Cumin seeds powder and  Ajwain(carom) powder (1 TBs).
Oil for cooking.

PROCEDURE:
In a big bowl mix all the ingredients except oil and add little water start kneading the dough.
Knead well so that a tight dough is formed.
Closed keep it untouched for 15-20 minutes.
Now divide into small small portions and roll them on rolling pin and flatten them.
Now heat a tawa and roast the rolled dough with little oil on both sides and our missi ki roti is ready to be served with curry.
Best tasted when small amount of butter applied on missi ki roti.

Potato-Corn Tikia

INGREDIENTS:
Boiled potatoes (10).
Bread (5-6).
Chopped onions (1).
Chopped green chilies (4-5).
Chopped coriander.
Sweet corn (1 cup).
Rock salt.
Spinach Chopped.
Oil for frying.

PROCEDURE:
Mix all the ingredients in a big bowl, mashed boiled potatoes, green chilies, onions, salt, coriander, corn, bread, lemon juice, spinach and mix well, mash well.
Make small small dumplings, and give them a shape of kebab and refrigerate them.
Now heat oil in a saucepan and fry them golden brown.

Dhokla Club Sandwich

INGREDIENTS:
Dhokla made of besan.
Cheese slice.
Pudina chutney.
Mustard seeds, Curry leaves and Grated coconut, oil for tempering. 

PROCEDURE:
Place Cheese and pudina chutney slices in between two dhokla and microwave them for 1 minute or 90 seconds.
Now add tempering from the top.
Serve and enjoy dhokla sandwich.

Flat beans seeds curry /chikudikaya/ seem seeds curry with Potatoes

INGREDIENTS:
Seeds of flat beans (1 cup).

Chopped onions (2).
Chopped tomatoes (1).
Salt to taste, pinch of sugar.
Red chili powder (1 Tsp), Turmeric powder (1 Tsp).
Garam masala powder (1 Tsp).
Cumin powder (1 Tsp).
Ghee (1 Tsp), Oil (1 TBs).
Boiled potatoes (4) cut into pieces.
Dried red chiles(2). 
Cumin seeds (1 Tsp).

PROCEDURE:
Heat oil in a pan add cumin seeds, dried red chilies, chopped onions, and tomatoes and saute them golden brown add salt, add flat beans  and saute well.
Now add chili powder, turmeric powder and cumin powder and saute well, till its cooked up well and oil leaves the walls of pan.
Now add boiled potatoes, and saute well. Add water about 2 cups so that all ingredients gets boiled and softened.
Now add grated coconut and saute well.
As our curry is done, add ghee, sugar, garam masala powder and saute well and off the flame.

Mixed Fruit Chutney

INGREDIENTS:
Grated raw mangoes (1 cup).

Grated papaya (1 cup).
Grapes cut to halves (black, green and red).
Mango jelly cut to small slices.
Cherries chopped.
Salt a pinch of.
Sugar (1 cup) depends on sweetness required. 
Oil (1 Tsp).
Dried red chilies(1-2).
Mustard seeds (1/2 Tsp).

PROCEDURE:
Boil raw papaya and drain the water.
Now heat oil in a pan and add dried red chilies and mustard seeds, now add raw mangoes, papaya and saute well.
Add a pinch of salt and saute well. Now add sugar and little water and saute well.
Now allow it to boil and cook so that all ingredients turn soft, cooked and sugar dissolves, adds sweetness to the contents of the pan. Off the flame.
Now as the jelly chutney is done add grapes, mango jelly and cherries and mix well.

Fish Pakoda.

INGREDIENTS:
Salmon fish or Betki (200gms).

Ginger paste ( 1 TBs).
Garlic paste (1/2 Tsp).
Chopped onions (2 TBs).
Chopped green chilies (2 Tsp).
Chopped coriander.
Salt to taste. 
Red chili powder.
Oil for frying. 
Bread crumbs.

PROCEDURE:
Boil fish and slowly remove the fish bones from them, check well so that not even single thorn remains.
Now add salt, ginger-garlic paste. onions, green chilies, coriander, chili powder and mix well so that all ingredients gets mixes up well.
Now make pakoda like dumplings, and dip them in cornflour paste and then coat it with bread crumbs and keep them aside.
Now heat oil in a pan and fry them well golden brown on all sides and remove them in absorbent paper and serve them with sauce, salad or pudina chutney. 

Roasted Papad Sandwich Chat / Salad

INGREDIENTS:
Papad the bigger sized (2-3).
Rock Salt to taste.
Chopped onions. 
Chopped tomatoes.
Chopped green chilies.
Chopped coriander.
Lemon juice.
Oil as required.

PROCEDURE:
Apply oil with brush on the papad and roast it either in microwave or slightly on fire.
Now in a bowl mix onions, tomatoes, green chilies, coriander, rocksalt and lemon juice and mix well.
Now slowly spread it over the roasted papad and add another roasted papad over it.
Its a sort or roasted papad sandwich chat.

Sarson Ka Saag / Mustard Leaves Curry

Its a typical recipe, mostly famous in Punjab. Tender Mustard leaves are mashed then cooked.

INGREDIENTS:
Sarson ka saag / Mustard leaves

Salt to taste. Sugar a pinch of.
Chopped onions(1).
Chopped garlic.(2-3 pods).
Green chilies (3-4).
Oil for cooking. Butter (2 TBs).
Tamarind (1/2 tsp).

PROCEDURE:
Neatly wash the leaves and grind them to paste.
Heat oil in a pan and saute onions and garlic to golden brown , add grinded leaves, salt, chilies and cook till all ingredients are cooked well and oil leaves the walls of pan, add tamarind paste, pinch of sugar and butter and saute and off the flame.

Homemade Dry Fruit Chocolate Cake.

Its Christmas time, and cakes are must. Lets try out with a rich dry fruit chocolate cake.

HOME MADE DRY FRUIT CAKE

INGREDIENTS:
Maida (1 cup).
Cocoa powder (2 TBs).
Eggs 4/1 cup.
Milk (1/2 cup).
Sugar (1 cup).
Vanilla essence (1/2 Tsp).
Baking powder (1 TBs).
Oil (3/4 cup), Butter (1 cube).
Various types of dryfruits like, raisins, cashew nuts, almonds, nutmeg, dates, plum etc (1 cup).

PROCEDURE:
Grind sugar to powder and add oil and butter to it and grind well, until it forms a neat soft paste like, and sugar melts in oil.
Now add eggs and grind to paste.
Add milk, cocoa powder, vanilla essence and grind well, till all ingredients mixes up well.
Now add baking powder to maida and mix well and keep aside in a big bowl.
Add above prepared batter to the maida and baking powder and mix well so that all ingredients mixes up well and no lumps are formed.
Keep it untouched for 15-20 minutes.
Meanwhile pre-heat oven at 250 degrees for 20 minutes.
Now grease baking tray and pour in the whole batter to it, garnish at top and place the tray inside the oven and allow it to bake at180-200 degrees for 1st 30 minutes in lower heat then 15 minutes on both sides.
Slowly insert a knife and check whether its cooked or not, if anything sticks to knife then its raw inside, more baking is required, if nothings sticks to knife out cake is baked.
Allow it to be inside the  off oven for 15 more minutes, then slowly remove from oven and happily bid farewell to running year and welcome the new one.

Cauliflower 65/ Gobi 65

INGREDIENTS:
Cauliflower neatly cut into pieces (1 whole).

Salt to taste. 
Besan (2 TBs).
Maida (1 Tsp).
Cornflour (2 TBs).
Riceflour (1 TBs).
Red chili powder as per requirement.
Curd (1 TBs).
Chopped green chilies, onions and garlic pods. 
Turmeric powder.
Ginger paste (1 TBs).
Oil for cooking.
Lemon juice and curry leaves.

PROCEDURE:
Heat enough of water and as they boil, add cauliflower and remove after a minute.
Now marinate them with salt, besan, maida, cornflour, riceflour, chili powder, turmeric powder, ginger paste and mix well.
Now heat enough oil in a pan and fry each cauliflower to golden.
Now remove excess oil and keep about 1 TBs for further proceedings.
Add chopped green chilies, onions and garlic pods and curd, add salt, turmeric powder, chili powder, curry leaves and saute well, add fried cauliflower and mix well, till curd mixes up and its dried up.
Sprinkle some lemon juice and serve and enjoy.

Tasty Authentic Chicken 65

INGREDIENTS:
Chicken small boneless pieces neatly cut (500gms).
Salt to taste.
Red chili powder (2 TBs), Turmeric powder (1 TBs).
Ginger-Garlic paste (2 TBs).
Chopped garlic (3 TBs).
Chopped onions (2), Chopped green chilies slits (4-5).
Curd (2 TBs).
Garam masala powder (1 TBs).
Curry leaves.
Oil for frying.
Cornflour (2 TBs), Rice flour (1 TBs).
Lemon juice.

PROCEDURE:
Marinate chicken with salt, little of turmeric powder, little of chili powder, ginger-garlic paste and marinate for 1hour.
Now heat oil in a pan and fry each chicken pieces and keep aside.
Remove excess oil and follow with about 2 TBs of oil for further proceedings.
Add onions, chopped garlic, green chilies, curry leaves and salt and saute.
In the meanwhile in curd mix little turmeric, chili powder, garam masala powder, mix well, as the ingredients of the pan is done add the curd to the pan and cook it well,
Add chicken pieces and cook in curd and saute well, till all curd is dried up and chicken is softened say as for 2-3 minutes.
Off the flame, add lemon juice and saute well, garnish with spring onions and serve with onions.
Enjoy the authentic taste in just few minutes with hardly any effort.

Corn-Bread Hotch Potch.....Kids friendly

INGREDIENTS:
Sweet corn kernals (1 cup).
Salt to taste. 
Pepper powder to taste. 
Chopped spring onions, chopped green chilies,
Chopped capsicum, Chopped tomatoes.
Chopped babycorn.
Oil (2 Tsp).

PROCEDURE:
Heat oil in a pan add all the above ingredients, except bread and saute well, saute till all ingredients are fried well.
Now add torn bread crumbs and saute well.
Mix well and off the flame.
Serve with sauce if required.
Kids will love this dish.

Chicken Shammi Kebab

INGREDIENTS:
Minced chicken (500gms).
Salt to taste. 
Chopped onions (1).
Chopped green chilies (2-3).
Chopped corainder.
Butter (1 Tsp).
Ginger and Garlic paste (1 Tsp).
Oil for cooking.

PROCEDURE:
In pressure cooker add minced chicken, salt, ginger and garlic paste and cook for 2 whistles, drain excess water and collect the solid cooked chicken.
Now grind the chicken in mixer.
In a bowl add chopped onions, green chilies, coriander, salt, grounded minced chicken and butter and mix well.
Now divide them into small small dumplings and give them round shape like kebabs.
Now heat very little oil in a non stick sauce pan and fry them golden brown on both sides.
Remove them in absorbent paper and serve them with sauce and enjoy.

Annanas/Pineapple Dal/ Lentil

INGREDIENTS:
Pineapple chopped (1 cup).

Moong dal (1 cup).
Cumin (1 Tsp), Dried red chilies (2-3).
Salt to taste. 
Hing/ Asafoetidia (a pinch of).
Red chili powder (1 Tsp), Turmeric powder (1 Tsp).
Lemon juice (1 TBs).
Chopped onion and tomatoes (1 each).
Coriander chopped. 
Ginger (1 Tsp).
Ghee (2 TBs)

PROCEDURE:
Roast well the moong dal in open till golden brown, and you will find a nice aroma of lentil is lingering around.
Now add it with water to pressure cooker with pinch of salt and turmeric powder and cook till dal is cooked.
Now in a neat pan add ghee and heat it, add cumin seeds, asafoetidia and dried red chilies, allow it to pop up, now add onions and saute well, as onions are golden brown in colour add tomatoes, ginger and chopped pineapple pieces, cook till its well cooked, add the boiled dal to it and allow it to boil.
Now off the flame, add lemon juice and coriander, saute well and allow it to be in closed for 5 minutes.
Serve it in serving bowl, best followed with roti or chawal.
Enjoy its tangy, sweety tasty of pineapple dal. 

Sesame Fritters / Til Pakoda

INGREDIENTS:

Sesame (1 cup).
Rice flour (1/2 cup).
Salt to taste.
Chili chopped.
Ginger paste (1 Tsp).
Oil for frying.

PROCEDURE:
Roast sesame and keep aside, allow it to cool and semi grind it.
Now add rice flour, salt, chili, ginger and little water and mix well.
Heat oil in a pan and as oil is done, drop small dumplings and fry them in simmer to golden brown and as they are done remove them on absorbent paper.
Serve them with chutney or sauce, serve and enjoy.

Chopped Papaya Chutney

INGREDIENTS:
Finely chopped raw papaya (1 cup).
Salt a pinch of.
Sugar (1/2 cup).
Cornflour (1 Tsp).
Fresh pomegranate seeds (1 cup).
Oil (1 Tsp).

PROCEDURE:
Add water, raw papaya, pinch of salt and boil it.
Drain all the water and keep aside.
Heat oil in a pan add boiled papaya and saute, add sugar and mix well, add little water and allow it to cook.
As papaya gets cooked up well, add lemon juice and off the flame.
Add fresh pomegranate and stir well.
If pomegranate is added before, it well leave its colour and fade away.
Serve it after food and enjoy.

Kosha Mutton Curry / Mutton Gravy

INGREDIENTS:
Mutton meat neatly cut and cleaned (500gms).

Boiled baby potatoes (8-10).
Salt to taste. 
Chopped onions (3).
Curd (1 cup).
Chopped tomatoes (2).
Ginger paste (1 TBs), Garlic whole neatly washed (2-3).
Cumin powder (1 TBs). Turmeric powder (1 Tsp), Red chili powder (1 TBs).
Garam masala powder (1 TBs).
Oil for cooking (2 TBs).

PROCEDURE:
Marinate mutton with salt, curd and one fourth of onions for 4 hours or overnight.
Heat oil in a pressure cooker, add onions saute them golden brown, add garam masala powder, now add tomatoes, ginger, garlic, cook till oil leaves the walls of pan.
Now make a paste of cumin powder, turmeric, chili powder with water and mix them well, add to the pressure cooker, add baby potatoes and saute well.
Now add marinated meat and stir well, add little water for gravy and meat to cook, now close the lid and allow it to cook, pressure cook it for 8-10 whistles, check out else cook further.
As once cooked add garam masala and green chilies and serve.

/* If mutton is very hard, and meat doesn't get cooked well add raw papaya or whole beetel nut to it. It gets cooked well and faster.*/

Keema Samosa / Minced Mutton samosa

INGREDIENTS:
Minced mutton (250gms).

Salt to taste. 
Small diced potatoes (2-3).
Chopped green chilies.
Chopped spiring onions.
Chopped onions (2).
Chopped tomatoes (2).
Red chili powder(1 Tsp), Coriander powder(1 Tsp), Turmeric powder(1 Tsp).
Garam masala powder (1 TBs).
Maida (2 cups).
Oil for frying.

PROCEDURE:
In maida add bit of salt, pinch of sugar and oil and mix well, add water as per requirement and knead well and keep aside.
In pressure cooker heat oil, add diced potatoes, green chilies, onions, tomatoes, chili powder, turmeric, coriander powder, garam masala, minced mutton and 1/2 cup of water, stir well and allow it to cook till 3 whistles and as it cools down, open lid and stir well.
Now divide the maida into small small dumplings and flat them on rolling pin and like poori, now take that flat dough into hand and make a cone with it, place the minced meat curry as stuffing and fold the open side of cone and follow the same for remaing.
Now heat enough oil for deep frying, as oil is very well heated, simmer the gas mode, allow the oil to cool down, better off for 2-3 minutes.
Now slowly add the samosas into semi cooled oil and cook, slowly raise the flame and it helps samosa to get fried well, and adds crispyness to it.
Enjoy keema samosa and enjoy.

Vegetable Bagahar Rice.

INGREDIENTS:
All vegetables finely chopped (carrot. beans, green peas).

Whole garam masala (cloves, cinnamon, cardamom, shai jeera).
Ghee and oil (2 TBs each).
Rice (2 cups).
Dry fruits like raisins and cashew.
Salt to taste.Sugar a pinch of. 
Coconut milk(2 TBs).
Ginger paste (1 Tsp).
Pudina / mint leaves chopped (2 TBs).
Coriander leaves chopped (2 TBs).

PROCEDURE:
Heat oil and ghee in a pan and add whole garam masala and as they pop up, add all vegetables and salt, sugar, and saute well, now add ginger paste, dry fruits, mint leaves, rice and fry well, now add water just enough for the rice to get cooked.
Say as if basmati rice, 1 cup rice needs 2 cups of water.
If per-boiled rice needs little more water.
Check-stir and add water and simmer the gas mode and cook in closed.
Cook till rice is done, if required add little more more for cooking rice.
Now as our rice is cook add coconut milk, mint leaves and coriander leaves and lemon juice.
Shake well, leave it closed for 5-8 minutes and as its done serve and enjoy it with fries and curry.

Palak-Corn-Paneer-Broccoli

INGREDIENTS:
Spinach (2 bunches).

Fenugreek leaves ( 1/2 bunch).
Salt to taste. 
Green chilies (4-5).
Broccoli and cauliflower cut into pieces (1/2 each).
Paneer cut into small pieces. 
Babycorn cut into pieces.
Green peas fist full.
Sweet corn fist full. 
Oil for cooking (2 TBs).
Garam masala whole. 
Garam masala powder. 

PROCEDURE:
Boil spinach and fenugreek leaves, drain the water and collect them for further use. And grind the leaves to paste.
Heat oil in a pan and golden fry the vegetables and keep aside.
In the same oil add whole garam masala and as they pop up, add ginger paste and above prepared paste and saute well, till oil leaves the walls of pan.
Add the fried vegetables and cook well, now as the vegetables are cooked well add the green water of vegetables boiled extract and allow it to boil, add chili powder and garam masala powder and cook well.
Once all the vegetables are cooked well, off the flame and serve.
Its very good for ones health as it has high nutrition value and fiber. Good for health and good for you.

Tomato Bhaat Upma / Tomato Upma

INGREDIENTS:
Suji (1 cups).

Chopped onions (1).
Chopped tomatoes (2).
Chopped green chilies.
Curry leaves.
Chopped ginger (1 TBs).
Peanuts fistful of.
Oil (2-3 TBs).
Mustard seeds (a  pinch of).
Dried red chili (2-3).
Bengal gram (1 Tsp), Urad dal (1 Tsp).

PROCEDURE:
Roast suji and keep aside.
Heat oil in a pan and add mustard seeds, dried red chili, bengalgram, urad dal and roast them well.
Now add onions and saute them well, add tomatoes, salt to taste, ginger, peanut, curry leaves, and roast them well, add  2 cups of water and close the lid, as the water boils, simmer the gas mode and slowly add roasted suji and keep stirring well, so that no lumps are formed.
Now add ghee and fry well.

More of tomatoes in tomato suji bhat.
Enjoy it with chutney or podi, its a South Indian dish.

Authentic.......Stuffed Dum Aloo / Stuffed Potatoes

INGREDIENTS:
Peel off pottoes skin and with peeleer, scrap a small portion of pulp from between the two halves,say as dig holes between two halves of potatoes, to refill stuffing. 
Now boil the potatoes and keep aside. 
Salt to taste. 
Red chili powder, Turmeric powder(1 Tsp), cumin powder (1/2 Tsp), Coriander powder (1/2 Tsp).
Chopped onions (2 TBs).
Onions (2)+Tomatoes(2)+Charmagaz seeds (1 TBs) all together ground to paste. 
Ginger paste (1 Tsp).
Oil (3 TBs).
Chopped coriander, Chopped fenugreek leaves and toothpick sticks.
Chena made of 2 cups of milk. 
Raisins (1 TBs).

PROCEDURE:
In a bowl mash chena well, add salt, chopped tomatoes, chili powder to taste, chopped coriander, raisins and mix well.
Now stuff the mixture in between the gaps of potatoes and attach the stuffed halves with toothpicks and keep aside.

Now heat (2 1/2TBs) oil in a pan and add cumin seeds, dried red chili and as they pop up add the onion-tomato paste, salt (little more than usual for potatoes) and saute till oil leaves the walls of pan, add fenugreek leaves and saute.
In a small bowl with little water make mixture of chili powder, turmeric powder, cumin powder, coriander powder, ginger paste and mix well, and add to the pan, stir well and cook till all ingredients gets cooks up well and oil leaves the walls of pan.
Add green peas and water for desired gravy, say as two cups, cook till water gets boiled.
In the meanwhile in another non-stick pan add 1/2 TBs of oil and as oil is done add the stuffed potatoes and saute them well on both side till golden brown and slowly remove them on serving bowl.
Now in the meanwhile our gravy might be done, add bit of garam masala, coriander powder and pinch of sugar and off the flame.
For richness might add a tsp of ghee(sos).
Slowly pour the gravy on the potatoes and close the lid untouched for 5 minutes, so that potatoes absorbs the salt of the gravy.
Enjoy the richness and greatness of stuffed dum aloo.

Reshmi Rasgulla Masala Gravy.

INGREDIENTS:
Milk (1/2 liter), Chena made out of it by collecting the solid milk, by adding calcium lactate or lemon juice.
Maida (1/4 TBs).
Baking powder (a pinch of).
Salt to taste. 
For Gravy:
Oil (2 TBs).
Diced onions (2).
Diced tomatoes (2).
Methi / Fenugreek leaves chopped (1/2 cup).
Coriander powder(1/2 Tsp), Red chili powder (1 Tsp), Turmeric powder (1 Tsp).
Cumin seeds (a pinch of), Bay leaves (2), Dried red chili(2).

PROCEDURE:
The collected chena is blended in mixer along with baking soda, salt, sugar and maida.
Now its collected and made into small small rasgulla like dumplings.
Now Boil enough water in a pan, as water begins to boil add the rasgullas and allow it to boil for a minute.
Slowly remove them from water and keep aside, even the water is to be preserved for further use.
Heat a TBs of oil and fry the onions and tomatoes to golden brown and keep aside to cool, once it gets cooled grind to paste.
Heat remaining oil in a pan, add cumin, dried red chili, bay leaves and as they start poping out, add the onions and tomato paste and add ginger paste, fenugreek leaves and saute them well along with salt.
Now add coriander powder, chili powder, turmeric powder and little water so that ingredients don't get burn up.
Now as the ingredients gets cooked well and oil leaves the walls of pan, add water preserved for gravy, now as it starts boiling add bolied rasgullas and allow it to cook for 30 seconds.
Add garam masala, sugar a pinch of and ghee and off the flame.
Serve and get appreciated. Enjoy a great taste.
To enhance richness one can add cashew paste or charmagaz paste to it.

Pancake.......2min Yummy tasty

INGREDIENTS:
Maida (1/2 cup).

Eggs (2).
Salt to taste.
Black pepper powder (1 Tsp).
Chopped onions (1 TBs).
Chopped tomatoes (1 TBs).
Chopped green chilies (1 Tsp).
Chopped coriander.
Chopped colourful bell peppers (1 TBs).
Ginger paste (1 Tsp).
Milk (1/2 cup).
Oil for cooking.

PROCEDURE:
In a bowl add all the ingredients except eggs and oil and mix well so that they don't form any lump, all gets mixed up well.
Now in another bowl beat the eggs well and then add to the bowl in which all ingredients are placed.
Mix well.
Now heat a non-stick saucepan and add oil to it, now add the egg batter to the pan and rotate the pan, it gets spread all over like omelette.
Now close the pan and simmer the mode.
Now as one side is done, slowly turn it to other side and cook for few minutes.
Slowly remove the pancake to the serving plate, serve it with sauce and sprinkle some rocksalt above it. Enjoy its great taste.

Kheer made of Mixed Sweet

There might sometimes remaining sweets inside fridge, which can't be used fresh, but can be reused in many form.

INGREDIENTS:
Milk (2 cups).

Remaining sweets of our fridge.
Sewaiye / Semolina.

PROCEDURE:
Milk all sweets into milk and them allow it to boil, now as it starts boiling, simmer the gas mode, as the cream forms on the top, slowly push them on to sides of pan and allow it to boil, similarly repeat the process.
As the milk is now well done thick, add roasted sewaiye and mix well, allow it to boil for 2 minutes and off the flame.
Garnish with dry fruits and serve. Enjoy the tasty Kheer.

Lemon Tea....Refreshing

INGREDIENTS:

Water (2 cups).

Lemon juice (1/2 Tsp).

Rock salt (pinch of).

Ginger paste (1/2 Tsp).

Tea leaves (1 Tsp).

PROCEDURE:

Heat water with rocksalt, ginger as it comes to boil add tea leaves, boil for a minute and off the flame. 

Leave it closed for a minute and them strain them into cups, add lemon juice and sweetener as per requirement.

Methi Misran Dal / All mixed Fenugreek Dal

INGREDIENTS:
Moong dal (1 TBs).
Masoor dal (1 TBs).
Urad dal (1 TBs).
Chana dal (1 TBs).
Arhaar dal (1 TBs).
Matar dal (1 TBs).
Chick peas (1 TBs).
Green Moong dal (1 TBs).
Chopped green chilies .
Salt to taste. 
Red chili powder (1 Tsp), Turmeric powder (1 TBs).
Chopped onions (1).
Chopped tomatoes (1).
Chopped ginger (1 TBs), Chopped garlic (1 Tsp).
Chopped fenugreek leaves (2 cups).
Cumin seeds (1 Tsp), Dried red chili (2), Fenugreek seeds (4-5).
Oil  (3-4).

PROCEDURE:
Mix all dal and soak them over night or atleast for 3-4 hours, now pressure cook them for 1 whistle and keep aside.
Now heat oil in a pan and add cumin seeds, fenugreek seeds, dried red chili and bay leaves.
Now add garlic, as aroma of garlic lingers around add onions, fry them golden brown, now add tomatoes, ginger, garlic and saute well, now add fenugreek leaves, green chilies and fry them well, add salt.
Now as all ingredients are fried well, add red chili powder, turmeric powder and saute, now add boiled dal and cook for few minutes by stirring well.
Top in some ghee and off the flame. Enjoy methi dal. Its great and very healthy.

Yummy Cheese Paratha

INGREDIENTS:
Maida (2 cups).

Wheat flour / atta (1 cup).
Salt to taste. 
Sugar a pinch of.
Oil for frying. 
Cheese slices. 

PROCEDURE:
Knead dough with maida, atta, oil, salt, sugar and little water to a tight dough.
Now make small small dumplings and roll them over rolling pin, now in between two flatter-end dough place cheese slice, like sandwich the cheese slice between two rolled dumplings.
Now heat pan and add the above prepared stuffed paratha on pan for frying, add little of oil on both sides and fry them golden brown on both sides.
Enjoy it as it is or with any curry enjoy its great taste.  

Sheer Khurma

INGREDIENTS:
Sewaiye (1 roll).

Milk (3-4 cups).
Ghee (1 TBs).
Sugar (3/4 cup).pes
Bay leaves. 
Dry fruits of different types. 

PROCEDURE:
Heat ghee in a vessel, add bay leaves and dry fruits and saute them golden colour.
Now remove the dry fruits slowly and add sewaiye to it, roast themand remove. And add milk to a pan let the milk boil and sugar to it and allow it to boil, Now add roasted sewaiye to it, stir well and off the flame. Now add roasted dry fruits  to it, stir well and serve. Enjoy sheer khurma to the fullest, it taste great.

Muglai Paratha

INGREDIENTS:
Maida (4 cups).

Salt to taste. 
Baking powder (1 TBs).
Oil .
Water for kneading. 
Eggs (3).
Very finely chopped onions (1).
Finely chopped green chilies and coriander. 
Black pepper powder. 

PROCEDURE:
Heat about 4 TBs of oil and add to maida, add salt, pinch of sugar, baking powder and mix well, so that all ingredients gets mixed up well. Now add little little water and start kneading it to a tight dough.
Apply little more oil to it the dough and keep it aside.
Now in a bowl, mix onions, chillies, coriander, salt, blackpepper powder and as mixing all the ingredients is done add eggs and beat them well.
Now make big big dumplings out of dough give them a round shape and them roll them on rolling pin to a thin flat circle.
Now add the beaten eggs mixture with the help of spoon in the center of the flat circular dough, fold it from two opposite sides, then to another opposite side, as of now the circular dough will be stuffed and given a shape of square.

Now fry them in a pan on all sides to golden brown and serve it with sauce and potato curry or chicken gravy.
Enjoy its greatness  and royal mugal tasty paratha.

Chicken Nawabi Lajawab

INGREDIENTS:
Chicken cut into pieces (500gms).

Salt to taste.
Vinegar (1 TBs).
Curd (2 TBs).
Ginger paste (1 TBs), Garlic (1 Tsp).
Red chili powder (1 Tsp), Kashmiri chili powder (1 TBs).
Turmeric powder (1 Tsp).
Cashew and raisins paste (1 TBs).
Chopped tomatoes (1 Cup), Chopped onion (1 cup).
Garam masala powder (1 TBs).
Coriander powder (1 Tsp).
Oil for frying.

PROCEDURE:
Marinate chicken with vinegar, salt for 60 minutes.
Now ad little oil in a pan and fry the chicken pieces to golden brown and keep aside.
In a neat pan add 1 TBs of oil, now add onions and fry them golden brown. And paste the brown fried onions.
Now heat little more oil to the pan and add whole garam masala and saute them golden brown now add fried onions paste, tomatoes and salt and cook till oil leaves the walls of pan.
Now add chili powder, kashmiri powder, turmeric powder, curd, cashew paste, coriander powder and cook till all ingredients gets cooked up.
Now add fried chicken and little water and cook in closed.
Cook till chicken gets softer and consistency of gravy is obtained.
Garnish with coriander and off the flame. Add little butter and serve it with pulao, roti or poori.
Enjoy its royal taste, and creamy gravy.

Fried Idli Chat.....variance in Idli

INGREDIENTS:
Idli (6-8).

Chopped onions (1).
Chopped tomatoes (1).
Chopped green chilies (2-3).
Chopped coriander.
Salt to taste. 
Beaten curd (1/2 cup).
Red chili powder (1 Tsp).
Sev bhujiya .
Tamarind paste (1 TBs).
Oil for frying.

PROCEDURE:
Beat curd well with salt, chili powder, tamarind paste, sugar and keep aside.
Now cut idlis in dices and apply cornflour to it.
Heat oil in a pan and fry idlis golden brown and keep aside.
Arrange fried idlis on a plate, add sprinkle onions, tamarind paste, curd over it.
Add chat masala and sev bhujiya to it.
Now sprinkle some coriander, tomatoes and enjoy fried idli chat.

Chena Baingan Bharta / Paneer Eggplat Bharta

INGREDIENTS:

Brinjal roast (1).

Chena made of 2 cups of milk. 

Curd (2 TBs).

Chopped Onion (2).

Chopped tomato (2).

Chopped green chilies.

Green peas (a fistful).

Ginger paste (1 Tsp).

Garlic paste (1 Tsp).

Fenugreek seeds (1/2 Tsp).

Dried red chili (1).

Chopped coriander. 

Mustard oil (2 TBs).

Garam masala powder (1/4 Tsp).

PROCEDURE:

Deskin the roasted brinjal once it gets cooled, them mashed the pulp with hand, add chena and curd to it and mix well, check that whole roasted brinjal plant gets mashed well. 

Heat oil in a pan add fenugreek seeds, dried red chili saute well, add garlic and saute well. 

Now add onions and saute golden brown, add tomatoes, salt and cook till oil leaves the walls of pan, now add chopped green chilies, ginger paste, garam masala powder and saute well, now add already mashed brinjal pulp and saute well, till it gets cooked and excess water reduces. Add green peas and cook well. 

Once cooked off the flame and garnish with coriander and stir well. serve with roti, paratha or chapati. Enjoy its great taste. 

Daliya Kheer / Deliya Kheer / Daliya Porridge

INGREDIENTS:
Daliya (1/2 cup).

Milk (2 cups).
Sugar (2 TBs).
Cardamom powder (1 Tsp).
Ghee (1/4 Tsp).
Raisins for garnish.

PROCEDURE:
Heat ghee in a vessel, saute daliya golden brown, now add milk and cook till daliya is boiled and cooked, now add sugar, cook in simmer mode so that cream forms on the top and milk get thicken, now  add cardamom powder and stir well, our porridge is done, serve it on serving bowl, add raisins for garnish and serve hot,
Its good for children who are fussy eater.

Jhatpat Corn

INGREDIENTS:
Corn (2 cups).
Salt to taste. 
Black pepper (1 TBs).
Chopped carrot (1).
Green peas (1/2 cup).
Chopped Capsicum (1/2).
Chopped spring onions.
Oil (1 Tsp).
Mayonnaise (1 Tsp).

PROCEDURE:
Heat oil in a pan and add all the ingredients one after one, except mayonnaise, saute, well and as all ingredients are fried well, add mayonnaise, stir well, off the flame and serve.

Chili Mushroom

INGREDIENTS:
Mushroom (205ms).

Diced onions (1 cup).
Diced capsicum (1/2 cup).
Chilies slit.
Ginger chopped, Garlic chopped (1 TBs each).
Salt to taste.
Pepper powder.
Oil for frying. 
Cornflour, Soy sauce, Chili sauce, Vinegar, Tomato sauce.

PROCEDURE:
Marinate mushrooms with cornflour, soy sauce, chili sauce, tomato sauce, salt, pepper powder for 20 minutes and then heat oil in a pan, fry them golden brown and keep aside.
Heat little oil, remove excess oil and leave little for further proceedings.
Fry golden brown the onions, capsicum, ginger slit, garlic, green chilies and saute well, add soy sauce, chili sauce, tomato sauce as per requirement, saute and add little water, now as the water boils, add fried mushroom and add cornflour paste, made by adding little water to it.
You will find the contents of the pan thickening, add spring onions for garnish and serve. 

Homemade Chocolate Milkshake from Chocolate

At any situations if we ever run out of chocolate powder, and kids long for chocolate milk shake, then we can use the chocolate we mostly have in our fridge.

INGREDIENTS:

Chocolate cube.
Milk (2 glasses).
Sweetner (sugar 1 Tsp / Sugarfree (1 tab).
Vanilla essence (a small drop).(sos).

PROCEDURE:
Boil water and as the water gets to boil, in another small bowl place the chocolate dices and hold the small bowl above the boiling or boiled water, with heat vapour the chocolate melts.
Chocolate cannot be heated directly, they tend to burn up.
As the chocolate is heated well, add 1/2 cup of chilled milk to it.
Stir and mix well, now add the chocolate milk mixture to the whole milk, stir well.
Add some grated chocolate for garnish and serve.

Tasty pulpy Orange-Carrot Juice

INGREDIENTS:

Oranges (2).
Red carrot (1).
Ginger (1cm).
Sugar (1/2 Tsp).
Rock salt.

PROCEDURE:
Extract juice from orange and carrot and ginger in a glass, add sweetener, rock salt and stir well, so that all the juices and ingredients gets mixed up well. Serve and enjoy healthy and tasty juice.
Its good for eyesight and it helps for glowing skin.

Sorshe begun / Egg Plant in Mustard sauce

INGREDIENTS:
Brinjal neatly cut (1 whole).

Mustard paste (1/2 cup).
Salt to taste.
Sugar (a Tsp).
Kalonji (a pinch).
Green peas (1/2 cup).
Green chilies (3-4).
Turmeric powder (1 TBs).
Red chili powder (1 Tsp).
Mustard oil (3-4 TBs).

PROCEDURE:
Apply salt, pinch of chili and fry the brinjal in mustard oil to light brown and keep aside,
In the same oil add kalonji, as they pop up add mustard paste, green peas, green chilies,salt, turmeric powder, chili powder and saute it, add little water and allow it to boil, as it boils add fried brinjal and allow it to cook for 2 minutes, add sugar and mustard oil stir and off the flame.