Jalpai Chutney / Indian Olive Sweetner

INGREDIENTS:
Jalpai / Indian Olive (250gms).
Sugar (2 cups). /* One can add sugar according to required sweetness.*/
Salt a pinch of. 
Fried masala ( Cumin, dried red chilies and Coriander roasted and grounded).
Oil (1/2 Tsp).
Grated coconut (2 TBs).
Mustard seeds (a small pinch of).


PROCEDURE:
In a pressure cooker add cleaned olives and salt and cook them for 3-4 whistles.
Now drain the water and mash them well.
In a wok add oil and mustard seeds and allow them to pop.
Now add coconut and saute well to golden brown.
Now add mashed Jalpai and saute well.
Now add sugar and saute, add water and saute and allow it to boil and let it form a syrupy.
Now add fried masala and saute well.
Allow it to cool and then serve it after meal.
It taste great.

Chicken Momo

INGREDIENTS:
For Filling:

Chicken (500gms).
Curd (4 TBs).
Salt to taste. 
Ginger-Garlic paste (2 TBs).
Chopped Coriander (1 bunch).
Chopped capsicum (1/2).
Black Pepper powder (1 TBs).
Oil for greasing. 
For Dough:
Maida (2 cups).
Oil (1 TBs).
Salt to taste. 
Water for kneading.

PROCEDURE:
In a pressure cooker add chicken, salt, curd 3 TBs, ginger-garlic paste and cook it for 4-6 whistles.
Off the flame, mash the chicken, remove the bones from it.
Now add remaining curd, black pepper powder and cook till all water is dried up.
Now add chopped coriander and capsicum and keep aside.
Now in a big bowl mix flour, oil and salt and knead well. Now add little little water and knead a soft dough and divide into small small dumplings and grease them and keep aside.
Now roll each dough over rolling pin and stuff filling into it.
Now in steamer boil water, grease the pan and allow the momos to steam for 10 minutes.
Serve them with schezwan sauce and enjoy steaming momos.

Lauki ka Kofta in Tomato Gravy

INGREDIENTS:
For Dumplings:

Grated lauki and little salt is applied and kept aside. 
Salt to taste. 
Red chili powder. 
Turmeric powder. 
Jeera powder. 
Besan and Riceflour/ Cornflour for kneading and crisp.
Oil for frying.
For Gravy:
Tomatoes grated (2).
Salt to taste. 
Red chili powder, Turmeric powder, Cumin powder, Coriander powder, Kashmiri chili(a pinch of).
Oil.
Curd (about 2 TBs) and Chopped coriander.
Ghee (1 Tsp).
Garam masala powder. 
Dried red chili and cumin seeds.

PROCEDURE:
The lauki when mixed with salt emits lots and lots of water, strain the water for further use.
Now mix chili powder, turmeric powder, jeera powder, besan and riceflour and mix well.
Make small small dumplings and fry them golden brown and keep aside.
Now for gravy, remove excess oil and leave about 2 TBs of oil in pan for further proceedings.
Add cumin seeds, Bay leaves and saute them well. Add grated tomatoes, salt, chili powder, turmeric powder, coriander powder and little water and cook them till oil is extracted from the walls of the pan.
Now add desired about of water for little gravy and allow the water to boil.
Now as the water begins to boil add the fried dumplings and some ghee and garam masala powder.
Garnish with beaten curd and corainder and serve and enjoy.

Colourful Chena... Colourful Paneer

INGREDIENTS:
Chena made of say about 500ml milk.
Chopped Veggies say as capsicum, carrot, colourful bell peppers, beans, babycorns etc.
Chopped slits of Ginger. 
Salt to taste. 
Black and White pepper powder. 
Olive oil.

PROCEDURE: 
Heat olive oil say about 2 Tsp in a pan now add each veggies along with onions, ginger and saute them well.
Add salt and saute well, do not over fry, saute till they become just tender.
Now add black and white pepper powder to it.
Now add chena made by extracting solid milk and saute well.
Add kasuri methi leaves (optional).
Off the flame and saute well.
Add bit of ghee for aroma and now remove the contents in serving bowl.
Enjoy simple tasty yummy chena veggies.....hari bhari...

Papad Sandwich Chat

INGREDIENTS:
Chopped onions (2).
Chopped tomatoes (1).
Chopped green chilies (2).
Chopped coriander (1).
Chopped olive (4-5).
Chopped coconut.
Sweet corn (1 bowl).
Salt to taste. 
Black pepper powder.
Olive oil.
Chat masala.
Oregano.
Papad.

PROCEDURE:
In a big bowl mix all the veggies along with olive oil about 2 Tsp, salt, pepper powder, oregano, chat masala and mix well.
In the meanwhile slightly pat the papad with water hands and place them in microwave for 30 sec.
Now grease olive oil on papad and place the above mixed salad in it then place another papad and then add little more chat and cover with another greased papad.
Sprinkle bit of chat masala and serve it.
Kids love them, crunchy, healthy, munchy papad sandwich chat.

Dal Paktuni

INGREDIENTS:
Urad dal (1 cup) soaked over night or 4 hrs.
Salt to taste. 
Ginger (1 inch long).
Garlic (6-8 pods).
Salt to taste. 
Turmeric powder (1 Tsp).
Red chili powder (1 Tsp).
Dried red chilli (2).
Oil for cooking.
Onions and tomatoes paste (1 each).
Fresh cream (1 cup).

PROCEDURE:
In mixer grinder grind red chilies, ginger, garlic to fine paste.
Now in pressure cooker add the dal and the above grounded mixer and  boil it for 4-5 whistles.
Now in a pan add oil and saute onions and tomatoes paste to golden brown and till oil leaves the walls of pan.
Add tomato puree to it and cook for few more minutes, in it add turmeric powder, chili powder and saute well.
Add the boiled dal and you can see the contents turning to red.
Now add our secret ingredient  thats cream, stir well and add garam masala powder and stir well.
Off the flame and garnish with fresh cream and coriander and ofcourse a dollop of butter and serve.

Crispy Golden Babycorn

INGREDIENTS:
Baby corn cut in slits (200gms).
Salt to taste. 
Black pepper powder.
Cornflour(1 TBs).
Rice flour (1 Tsp).
Oil.

PROCEDURE:
Steam baby corn in boiling water for 2-4 minutes and remove them so that they becomes soft and absorbs very less oil further.
Now remove them from water and add salt, black pepper, cornflour and rice flour to it and mix well and keep aside for few minutes.
Now heat oil in a pan and as oil is heated well fry marinated baby corn to golden brown in parts few at a time.
Once fried well remove in absorbent paper.
Sprinkle chat masala  and enjoy its awesome crispy golden fried baby corn taste with a sip of warm brewing coffee or Tea.

Veggies in white sauce.

INGREDIENTS:
Veggies chopped like cabbage, beans, baby corn, carrot, capsicum etc.
Salt to taste. 
Black pepper powder. 
Maida (1 TBs).
Milk (1 cup).
Butter (1 Tsp).
Olive Oil (1 Tsp).
Garlic paste (1 Tsp).

PROCEDURE:
Consider a steam pan or a noodle strainer, add veggies to it and keep aside.
In a big bowl add little water and place the veggies bowl over it,so that water doesn't touch it but steam to be utilized to soften the veggies.
Now meanwhile in a pan add butter, garlic and saute well, add maida and mix well in butter off the flame and beat it well so that no lump is formed, now  as it cools a bit, add milk and saute well,and it forms a mayonnaise sauce.
Keep aside for further use, which can be used in any other form.
Now in another pan add olive oil, steamed veggies and saute well with pinch of salt and blackpepper powder.
Once sauted well add just prepared mayonnaise sauce and mix well.
Off the flame and close the lid for 2minutes.
Now remove the lid and serve it in serving bowl enjoy its yummy, saucy, but healthy taste.

Homemade Sandesh

INGREDIENTS:
Milk (1 liter).
Sugar (2 cups).
Lemon juice (2-3 lemons).

PROCEDURE:
Bring milk to boil and then add lemon juice to it.
The solid milk gets separated with water now drain the water in strainer and keep aside the solid milk.
Now in mixer grinder mash the whole chena/ solid milk and keep aside.
Now add sugar powder to it and mix well.
Mash well and form small small dumplings.
One can give desired shape to the dumplings say as round, square or whatever.
Now garnish with raisins or cashews or pistachios and enjoy the great taste of Indian homemade sandesh.

Mixed Veggies Pasta Sauce

INGREDIENTS:
Chopped veggies like beans, cabbage, capsicum, cauliflower, carrots etc. 
Sweet corn kernals. 
Grated garlic (1/2 Tsp).
Ginger juice (1 TBs).
Cornflour (1 Tsp).
Grated cheese.
Salt to taste. 
Blackpepper powder (1 TBs).
Oil (2 TBs).
Basil chopped (a fistful).
Tomatoes pulp extracted after roasting. 

PROCEDURE:
Heat 1 TBs oil in a pan and add tomatoes pulp, salt and saute well till oil extracts from the pan.
Now remove it into a bowl for further use.
It is now tomato puree so can be used in any other dishes.
Now heat oil in a pan and saute the basil and vegetables, mean while add garlic and ginger juice and saute well.
Now add black pepper powder, salt and saute well.
Add tomato puree and mix well.
Add little water and cook well.
Now make cornflour paste, grated cheese add to the pan and saute for few minutes and off the flame.
This can be preserved in refrigerator for a week for any time use as pasta sauce.
Enjoy it anytime, just by adding boiled pasta to it and sauteing it.

Kumro ful r Boda pakoda / Pumpkin Flower Fritters

Its a finger licking tongue loving dish.

INGREDIENTS:
Pumpkin flowers (10-15).
Besan / Chick pea flour (1 cup).
Rice flour (2 TBs).
Baking soda (a pinch of).
Salt to taste. 
Red chili powder (1 Tsp).
Turmeric powder (a pinch of).
Kalonji (1/2 Tsp).
Oil for frying. 

PROCEDURE:
In a big bowl mix besan, rice flour, baking soda, salt, turmeric powder, kalonji, red chili powder and mix well.
Add water and form a paste.
Heat oil in a pan and heat it.
As oil is done dip each of pumpkin flower in besan batter and drop it slowly in oil for frying.
Fry it golden brown on all sides and remove it on absorbent paper.
Serve with kasundi or sauce and enjoy its awesome soft taste.

Dhaniya-Methiya Paneer

INGREDIENTS:

Paneer  diced (250 gms).

Salt to taste. 

Oil for cooking.

Kasuri methi (fist full). 

Crushed coriander (1 TBs).

Saunf / Fennel seeds (1 Tsp).

Diced onions, Baby corn, Capsicum and Tomatoes (1 each).

Red chili powder (1 Tsp).

Coriander Powder (1 TBs).

Garam masala powder (1 Tsp).

Ghee (1 TBs).

PROCEDURE:

Heat half of ghee and saute paneer to golden brown. 

Now add oil in a pan and season crushed coriander, fennel seeds and as they pop up add onions, capsicum, baby corn and saute them brown. 

Now add tomatoes, ginger paste it them and saute well. 

Add kasuri methi red chili powder, turmeric powder, coriander powder and saute well, if required add little water but don't allow the contents in the pan to burn up. 

As the contents are cooked well and oil extracts from the pan add  little water for gravy and saute well. 

As it boils add fried paneer and saute well. 

Add garam masala powder and ghee and allow it to boil and off the flame.

Tandoori Chicken In pan

INGREDIENTS:
Chicken tangri pieces (6-8).
Salt to taste. 
Oil (1 TBs).
Red chili powder, Kashmiri chili powder, Turmeric powder.
Garam masala powder, Coriander powder.
For tandoori masala (dhaniya, jeera, saunf, elachi, dry red chili, aamchur)
Chopped onions (2).
Ginger and Garlic paste.
Curd (2 cups).
Green chilies and Chopped coriander.

PROCEDURE:
In a pan roast all the tandoori masala to golden brown and allow it to cool and then ground it to powder. Preserve it for further use.
In a pan heat oil and as oil is heated well, add cloves and as they start popping, add chopped onions and saute them golden brown, add garam masala powder, chili powders, turmeric powder, chicken, curd, ginger-garlic,
salt and saute till its cooked well.
If required add water but don't let the contents of the pan to burn up.
Close and cook.
Let the contents gets cooked well and then add prepared tandoori masala to it.
Stir well cook for few more minutes and off the flame.
Garnish with chilies and coriander serve and enjoy.

Corn Chilla Recipe

INGREDIENTS:
Corn (a cup of).
Besan (1 cup).
Finely chopped onions (1).
Finely chopped tomatoes (1/2).
Finely chopped coriander and mint leaves. 
Finely chopped green chilies. 
Ginger paste (1 Tsp).
Salt to taste. 
Red chili powder a pinch of.
Turmeric powder a pinch of. 
Oil for cooking.
Pickle or sauce for serving.

PROCEDURE:
In a big bowl add all the ingredients above except oil and mix well.
Add little water and mix well.
Make a neat batter like content.
Now beat it well so that no lumps are formed.
In a tawa heat little oil and spread it well.
Now add a ladle full of above prepared batter to the pan and spread evenly.
Cover it with a lid and allow it to cook in simmer mode.
Now slowly open the lid and with ladle slowly turn it over, so it gets cooked on either side.
Once perfectly cooked, slowly remove it in a serving dish and add sprinkle little rock salt.
Serve with sauce, ketchup of pickle.
Enjoy the snack, can be served as breakfast or for sudden visit of guest.
One will surely enjoy the dish. Even children will cove this colourful item.

Dhaniya Kadhi

INGREDIENTS:
Coriander chopped (1 bunch).
Besan (2 TBs).
Curd a bowl of.
Baking powder (a pinch of).
Salt to taste.
Red chili powder (1 Tsp).
Turmeric powder (1 Tsp).
Curry leaves.
Oil.
Urad dal, Bengal gram, Mustard seeds (all a little).
Dried red chilies.

PROCEDURE:
In a bowl add coriander, 3/4  besan, pinch of salt, chili powder, baking powder and turmeric and mix well, by adding little water.
Fry them in little amount as pakoda and keep aside.
In a pan with 1 Tsp oil add urad dal, mustard seeds, bengal gram, red chili, curry leaves and stir well.
In a bowl full of curd, beat it with salt, turmeric powder, chili powder and mix well.
Now add the curd to tempered oil and stir well.
In a bowl of water equivalent to curd add besan mix well and add to pan, cook and then add fried coriander pakoda and cook for a minute and off the flame.
Serve and enjoy with rice, it cools the body temperature.

Kishmis-Elachi Dum Aloo / Cardamom-Raisins Dum Potato

INGREDIENTS:
Potatoes peeled and diced.
Salt to taste.
Curd (1 cup).
Red chili powder (1 Tsp), 
Turmeric powder (1 Tsp).
Kashmiri chili powder (1 Tsp).
Raisins (fistful).
Cardamom (10-20).
Green chilies.
Pinch of salt.
Coriander leaves chopped.

PROCEDURE:
In pressure cooker add all the ingredients except coriander leaves and sugar and pressure cook it for 3-5 whistles.
Add sugar, ghee and chopped coriander and stir well.
Serve with roti, naan or poori and enjoy.

Kamal Kakdi Fry / Lotus Stem Fry

INGREDIENTS: 
Lotus stem Chopped circular (2 cups).
Cornflour (1 TBs).
Salt to taste. 
Besan (1 Tsp).
Oil for frying. 
Chat masala.

PROCEDURE:
Mix cornflour, besan, salt and red chili powder and mix well.
Heat oil in a pan well, and deep fry crisp and golden brown the lotus stems and remove from oil in an absorbent paper.
Sprinkle little chat masala and enjoy its awesome crisp taste. 

Pista-Kishmish-Kalakand / Pistachio-Raisins-Pudding

INGREDIENTS:

Milk (2 liters).
Chopped Pista (20-25).
Raisins (fistful).
Sweetner / Sugar (5-8 TBs).

PROCEDURE:
In a big vessel add milk and allow it to boil, stir consistently, and keep monitoring, so that it don't spill off.
Milk slowly becomes thick and reduces in quantity.
Milk reduces to extreme extent, now add raisins and pistachios and cook, keep stirring.
Now add sugar and stir well.


Cook till it gets very thick and condensed.














In the meanwhile grease a tray with very little ghee, and spread it over.
Allow it to cool and then slowly cut it down in squares.
Separate it and serve, then relish and enjoy.

Veg Cheesy Pizza

INGREDIENTS:

Maida (1 cup).
Yeast.
Salt to taste. 
Olive oil.
Mayonnaise.
Mozzarella cheese and Cheddar cheese.
Corn cup of, Olives, Capsicum. 
Aluminium foil.
Oregano.

PROCEDURE:
Knead maida, little oil, pinch of salt and little water, mix well to soft dough then set aside for min 4hours.
Divide into two doughs.
Now roll it over with soft finger tips, sandwich two rolled doughs with grated cheese.
Add  now spread mayonnaise over it evenly.
Now add corn kernals, pinch of salt and then grate cheese over it evenly.
In the meanwhile preheat the oven.
Now place the stuffed cheesy filled pizza inside the oven on aluminium foil.
Allow it to bake for 8-10 minutes at 180-200 degrees.
Once done slowly remove from oven, slice up sprinkle oregano and enjoy.

Kela - Chena Kofta / Raw Banana-Paneer-Kofta

INGREDIENTS:
Raw Banana (2) cut into two pieces and boiled then peeled.
Chena made by adding lemon juice to 2 cups of milk.
Boiled potato (1/2).
Besan (1 TBs).
Collect the solid milk and keep aside the extracted water for further use. 
Curd (1 cup).
Chopped green chilies and coriander leaves.
Salt to taste.
Ginger paste (1 Tsp).
Kashmiri mirch powder (1 Tsp).
Red chili powder as required. 
Turmeric powder (1 Tsp).
Garam masala powder (1 Tsp).
Oil for frying. Ghee (1 Tsp).
Coriander powder (1 Tsp).

PROCEDURE:
Mash boiled potato, boiled banana and chena well, add salt, chili powder, turmeric powder, coriander leaves, green chilies and besan and knead well.
Form small balls and deep fry them golden brown and keep aside.
Remove excess oil and follow with very little say about 1 Tsp oil.
Now add kashmiri powder and saute well.
Add curd and stir well.
Now add salt, chili powder, turmeric powder, pinch of sugar, coriander powder, ginger paste. and stir well.
Now as oil starts extracting form contents of pan, add required amount of water for gravy and as gravy starts to boil add fried kofta balls and then add ghee, garam masala and off the flame.

Chicken-FarmFresh Pizza

INGREDIENTS:
Maida (1 cup).

Yeast (1/4 Tsp).
Salt to taste. 
Mozzarella cheese  and cheddar cheese. 
Mayonnaise (1 TBs).
Fresh chopped capsicum, tomatoes, corns, olives, pepparika. 
Semi cooked Chicken chopped into pieces.
Aluminum foil. 
Oregano.
Olive oil. 

PROCEDURE:
Knead maida with yeast, little olive oil and  water and make a smooth dough.
Place the dough untouched for 4 hours, you can see it gets fluffy and swells.
Now roll it soft with finger tips and place the rolled dough on aluminum foil.
Now add tomatoes puree and spread it wide.
Now add mayonnaise and spread it.
Add all veggies, spread them in systematic manner.
Now sprinkle bit of oil and salt.
Add chopped chicken pieces to it.
Now add grated cheese all over the veggies stuffed pizza base.
In the meanwhile preheat oven atleast for 10 minutes.
Now place the whole stuffed pizza inside the oven, cook it at 180-200 degrees for 8-12 minutes.
Now slowly remove the pizza and sprinkle oregano and enjoy yummy tasty pizza at home in just few steps.

Pudding....Authentic yet Simple.

INGREDIENTS:
Bread slices (4-6).
Milk (1/2 liter).
Sugar (1 cup full).
Vanilla essence (1 tsp).
Egg (2-3) as per size and requirement.

PROCEDURE:
Heat milk and add sugar to it.
Off the flame and allow it to cool, now while sweet milk gets cold, meanwhile add bread crumbs to it and wisk well, as whole of bread is added, slowly add beaten egg to it, once the milk is normal temperature.
If you find the content much liquid then add few more crumbs of bread.
Slowly add essence and mix well.
Now in a closed tiffin box, caramelize sugar by heating the sugar based bowl till sugar turns brown.
Now add the above prepared milk-bread-egg batter to the bowl and close the lid.
Now place the box inside pressure cooker with little water and allow it to cook for 3 whistles.
Allow it to cool down slowly remove the box out of pressure cooker.
Let it get to room temperature and then place in refrigerator.
Once chilled invert it, cut it and serve as dessert.
Enjoy homemade authentic tasty, throat soothing pudding in just few steps. 

Tomato Puree Authentic and homemade.

INGREDIENTS:
Tomatoes (8-10).
Water for boiling.
Salt to taste.
Garlic crushed (2 Tsp).
Olive oil (1 Tsp).

PROCEDURE:
In a pressure cooker add tomatoes and little water after removing the nots with sharp end knife.
Now slowly remove the tomatoes and peel-off the skin.
Now chop them and grind to paste.
In a wok add olive oil, and toss garlic in it.
As the garlic pops well add tomatoes paste and saute well, till puree becomes thick and cooked up well.
Cool it and store in refrigerator for further use.

Lazeez Lavangi Murg / Cardamom Chicken

INGREDIENTS:
Chicken cut into pieces (500gms).
Cardamom pods (a fistful).
Onions fried to golden brown and pasted. 
Tomatoes pulp (2).
Salt to taste. 
Ginger-Garlic paste (1 TBs).
Red chili powder (1 TBs), Turmeric powder (1 Tsp).
Curd (1/2 cup).
Coriander powder (1 TBs), Garam masala powder (1 TBs).
Oil (2 TBs).
Chopped coriander and lemon slice. 

PROCEDURE:
Marinate chicken with curd, salt and ginger-garlic paste for about 30 minutes.
Heat oil in a pan and add cardamom and as it starts popping out, add onion paste and saute well, add tomatoes pulp and cook till oil leaves the walls of pan.
Now add chili powder, turmeric powder, coriander powder and saute well.
Now add marinated chicken and saute well.
Cook in closed for about 10 minutes in simmer, slowly remove the lid to find chicken becoming soft and tender. For gravy add little water and cook.
Now add lemon juice, and garam masala powder and cook for another few minutes.
Add coriander powder saute and off the flame.

Coconut Cookies Homemade

INGREDIENTS:
Egg whites (4).
Powdered Sugar / Icing sugar (1 cup).
Oil/Butter (1 cup).
Desiccated coconut (1 1/4 cup).
Vanilla essence (1/2 Tsp).

PROCEDURE:
In a big bowl collect the egg whites and beat them well, beat it till it forms a snow cream like, add icing sugar to it, followed with butter and mix well till all ingredients gets mixed up well.
Now add desiccated coconut and mix well.
Finally add vanilla essence and just mix it.
Grease a oven tray and drop a spoonful each of above prepared batter in equal intervals.
Place the tray in oven and bake it for 6-8 minutes at 180 degrees.
Once done slowly remove the tray with your gloves on and check it.
Remove the biscuits from tray and serve it up with a steaming cup of tea or brewing cup of coffee.

Kashmiri Dum Aloo

INGREDIENTS:
Baby Potatoes (8-10).
Curd (1 cup).
Salt to taste. 
Garam masala powder (1 Tsp).
Fennel powder (1/2 Tsp).
Kashmiri mirch powder (2 TBs).
Turmeric powder (1/2 Tsp).
Dhaniya(1/2 Tsp) + Cumin(1/2 Tsp) + Elachi (3) + Poppy seeds (1/2 Tsp). roast and ground to paste.
Ginger powder (1/2 Tsp).
Ginger-Garlic paste (1 TBs).
Oil (2 TBs).
Coriander for garnish.

PROCEDURE:
Deskin the potatoes and fry them golden brown and keep aside.
In a bowl mix curd, fennel powder, kashmiri powder (1 TBs), turmeric powder, ginger powder and ginger-garlic paste and mix well.
In a pan add oil and heat the pan, add kashmiri powder and saute well, now add the grounded paste and saute well.
Now add the curd paste and saute well.
Add fried potatoes and close the lid and allow it to cook.
Cook for some time.
Garnish with coriander and serve. 

Gujrati Gud Aam / Gujrati Mango Pickle with Jaggery

INGREDIENTS:
Mangoes (6-8).
Salt a pinch of. Black salt a pinch of. Rock salt a pinch of.
Oil (4-6 TBs).
Jaggery (250gms).
Dried red chilies(4).
Cumin seeds (2 TBs).
Dhaniya (1 Tsp), Fenugreek seeds (1/4 Tsp).
Hing (1/2 Tsp).

PROCEDURE:
Peel off the mangoes and cut them horizontally.
Heat oil in a pan and saute the mangoes in closed.
Saute well.
In the mean while in other pan melt jaggery with little water and then strain and add to the pan where mango slices are being fried to crisp.
Now as the jaggery syrup is added to the pan, stir well and keep the flame low.
Meanwhile roast the seeds and dried red chilies and ground them to powder.
Add it to the pan where mangoes are being cooked with jaggery.
Add all types of salt, hing.
Test by touching it in between your index and thumb finger, if single thread is formed then our pickle is done.
Off the flame and empty the contents to a porcelain jar or fiber jar.
Dry the jar in sun for better taste and longibility.

Trikone Namkeen / Triangular Biscuit / Nimki

INGREDIENTS:
Maida (2 cups).
Salt to taste.
Oil for kneading (3 TBs).
Oil for frying.
Baking powder a pinch of.

PROCEDURE:
In a big bowl consider maida, baking powder add oil, salt and mix thoroughly.
Add water and knead to a soft dough.
Now make small small dumplings out of it and roll it as circle over a rolling pin.
Fold it twice to half and give it a conical shape.
Now place it aside.

Heat oil in a wok well, now off the flame and allow the oil to cool.
As oil is now coooled down add the rolled and conical shaped dumplings and on the flame to simmer mode.
As the oil heats gradually the conical dumplings gets fried.
It puffs and gets fried from inside leaving a fluffy, crispy namkeen ready.
Remove from oil and serve it once cooled well.
Can be preserved for future use and for sudden guests.

Mango's Sweet Pickle

INGREDIENTS:
Raw mangoes (5-8).
Salt and Turmeric as per requirement.
Sugar (2-2.5 cups) demands of sweetness.
Cumin, Dried red chilies roasted and powdered (1 Tsp).

PROCEDURE:
Neatly wash the mangoes, pat them dry and cut them longwise and apply salt and turmeric and place the tray in sun to dry up.
Feed them with sunlight for about 2-3 days.
Now heat adequate water and allow it to boil.
As the water begins to boil add the semi dried mango pieces and boil it for few minutes so that the mangoes gets softer.
Now immediately drain the water so after putting the gas flame to off.
Now in the meanwhile heat equal amount of water and sugar in another pan, as sugar dissolves and becomes  semi syrupy add the strained mangoes and allow it to cook.
You will find the sugary base is coated over the mango pieces.
Add the grounded powder of cumin and red chilies to it and saute well.
Off the flame and transfer it to glass jar.
Occasionally dry the jar in heat and enjoy for ages.

All Mix Dal Fry.

INGREDIENTS:
Green moong (1/4 cup).
Moong dal (1/4 cup).
Beuli dal (1/4 cup).
Chick peas(1/4 cup).
Rajma (1/4 cup).
Salt to taste. 
Chopped onions (3).
Chopped tomatoes (2).
Ginger-Garlic paste (1 TBs).
Chopped green chilies (4).
Red chili powder (1 TBs), Turmeric powder (1 Tsp).
Garam masala powder (1 Tsp).
Oil for cooking (2 TBs).
Chopped coriander leaves and dry fenugreek. 
Butter/ Ghee.

PROCEDURE:
Soak the dals overnight so that they become soft, especially the rajma. Or atleast for 4-6 hours.
Boil the dals in pressure cooker for 3-6 whistles.
Now add oil to the pan and add cumin seeds, as they pop up, add onions and saute to golden brown. As the onions are done add chopped tomatoes and salt, close the lid and allow it to cook in simmer mode.
Remove lid after sometime, you will find tomatoes gets softer and now add ginger-garlic paste and cook till oil leaves from the contents of the pan, if required add little water so that the ingredients don't get burnt up.
Now add chopped green chilies, kasuri methi, turmeric powder, chili powder, cumin powder and saute well, if required add water but don't allow the ingredients to burn up.
Now add boiled lentils to it and saute well.
Close the lid and allow it to cook for 2 minutes.
Check the consistency and now add garam masala and chopped coriander.
Add some ghee or butter and saute well.

Bubbling Cheesy Chicken

INGREDIENTS:
Chicken (300gms).
Chopped onions (2).
Curd (4 TBs).
Salt to taste.
Green chilies (4-8).
Cheese slices (2).
Black pepper powder (1-2 TBs).
Ginger paste (1 TBs).
Garlic paste (1 1/2 TBs).
Oil (White / Olive oil) (1 Tsp).

PROCEDURE:
Marinate chicken with curd and required amount of salt for about 40-60 minutes.
Heat oil in a pan and saute onions in it, now add the marinated chicken, ginger paste and garlic paste, green chilies and black pepper powder and saute well.
Now close the lid and allow it to cook in simmer mode, so the chicken gets cooked in the juice extracted from itself and curd.
As the chicken is about to be cooked up, check the spice and then add little more black pepper powder if required.
Now add cheese slices and allow it to boil.
Saute well, you can see the bubbles forming around.
Now off the flame, transfer the contents to serving bowl, while bowling hot and as its done.
Let it settle down for few minutes and then serve it.
It can be consumed directly or with Indian breads.
Whatever be the side menu this dish serves the purpose of king among platters.

Chili Paneer

INGREDIENTS:
Paneer diced (250gms).
Salt to taste.
Cornflour (1 Tbs).
Red chili powder (1 Tsp).
Black pepper powder (1 TBs).
Oil for frying.
For Gravy:
Diced Onions (2).
Diced Capsicum (2).
Salt to taste. 
Soy sauce (2 TBs).
Chopped green chilies slit (5-8).
Chopped garlic (8-10pods).
Tomato sauce (1 Tsp).
Vinegar (1 Tsp).
Black pepper powder (1 TBs).
Oil (1 TBs).
Cornflour (1 TBs).

PROCEDURE:
Marinate paneer with salt, chili powder, black pepper powder and cornflour mix well.
Now heat oil in pan and as oil is done fry them golden brown and remove.
Remove excess oil and proceed further with about 1 TBs of oil.
Add onions and capsicum and saute well as they are done add chopped garlic, green chilies and saute well.
In a bowl mix tomato sauce, soy sauce and vinegar and mix well along with a pinch of sugar.
Now add it to wok and saute well as all ingredients gets mixed up add water and saute, as water boils add fried paneer and saute well.
Now add cornflour paste and saute well.
Off the flame and serve by dusting black pepper powder over it.
Enjoy with fried rice or noodles or chop suey.

Paneer Pakoda

INGREDIENTS:
Paneer cut into thin slices (100gms).
Salt to taste.
Corn flour (1 TBs).
Besan (2 TBs).
Riceflour (1 TBs).
Oil for frying.
Turmeric powder (1/2 tsp)
Red chili powder (1 Tsp).
Baking soda a pinch of.

PROCEDURE:
In a bowl mix cornflour, besan, riceflour, turmeric powder, chili powder, baking soda, salt, as they are mixed up properly add little water and prepare a dough.
Now heat oil in a wok properly, if the the oil is not heated well, the pakodas may spoil.
Now as the oil is done well, slowly dip the paneer in the batter and fry them golden brown on all sides and remove them from oil.
Sprinkle some rock salt over it and serve with sauce. 

Mirchi Dum Aloo

INGREDIENTS:
Boiled potatoes (6-8).
Salt to taste. 
Tomatoes (4-5) finely chopped.
Ginger paste (1 TBs).
Green chilies (8-15).
Cumin seeds (1 Tsp).
Oil (2 TBs).
Cumin powder (1 Tsp).
Curd (1 TBs).
Coriander chopped.

PROCEDURE:
Heat oil in a pan and add cumin seeds to it, as they pop up add green chilies, as the aroma lingers now add chopped tomatoes and salt and cook in closed, so that pulp softens and now add cumin powder and ginger paste, curd and saute well.
Now add boiled potatoes and saute well till all the ingredients gets cooked up in pulp of chilies and tomatoes, add garam masala powder and saute well.
Garnish with coriander.
Serve with poori, roti or chapati and enjoy lingering dum aloo.

Kache Kela Kofta / Doi Kofta

INGREDIENTS:
Raw Banana (2).
Potatoes (1).

Salt to taste. 
Turmeric powder, Cumin powder, Red chili powder.
Oil for frying. 
Raisins chopped.
Cornflour.
For Gravy:
Poppy seeds and green chilies paste (1 TBs).
Salt to taste. 
Curd (2 TBs).
Cumin powder (1 Tsp).
Dried red chilies (2).
Coriander powder (1 Tsp), Garam masala powder.
Raisins crushed.
Oil (1 TBs).

PROCEDURE:
Boil potatoes and bananas with little salt and drain the water.
Now mash them well and add raisins, cumin powder, chili powder, turmeric powder, cornflour (1 Tsp) and mix well, divide into small small dumplings and dust cornflour over it and fry them well and keep aside.
Remove the excess gravy and follow with about 1 TBs of oil in pan.
Now add dried red chilies and cumin and as they pop up, add poppy seeds paste and saute well, now add turmeric powder, coriander powder, cumin powder, raisins, garam masala powder and saute well now add curd and let it cook till oil leaves the walls of pan.
Now as all the ingredients are cooked well, add desired amount of water for gravy and allow it to boil, add fried balls and saute well, as the balls are softer now add ghee and off the flame.
Serve with rice or chapati.

Aloo-Veggies Chop / Potato-Veggies Pakoda

INGREDIENTS:
Boiled potatoes (2).
Grated Cauliflower, Carrot, Beans, Cabbage, Peppers (2 cups).
Salt to taste. 
Black pepper powder.
Lemon juice (2 TBs).
Ginger paste (1 TBs).
Red chili powder.
Besan/ Chick pea flour (1 cup).
Baking soda (a pinch of).
Oil for frying.

PROCEDURE:
Prepare a  thick batter of besan, salt, soda, bit of red chili powder and beat it well, so that a smooth batter is formed without lumps.
Saute the vegetables in about 1 Tsp of oil in a non-stick pan and keep aside.
Now mash potatoes in the same bowl, add salt, pepper powder, lemon juice, ginger paste, red chili powder and mix well.
Now mix all the ingredients well and make small small dumplings out of it.
Now press the dumplings in between each palm, so that it forms a small circular thin circle.
Now heat oil in a pan, enough of deep frying.
Now as the oil gets heated repeat the process of flattening the dumplings into small circle.
Now as oil is done well.
Dip each of flattened vegetable dough in chick pea batter and deep fry them in oil till golden brown in simmer mode, once you find the fry is about to be done, raise the flame and then slowly remove them from oil with help of strainer, else in low flame the pakodas absorb more oil into itself.
Repeat the procedure for remaining pakoda.
Sprinkle some rock salt over it and serve with evening tea or coffee. Best tasted and craved during rains.

Vegetable Chilla

INGREDIENTS:
Cauliflower grated (1 cup).
Besan (2 cups).
Green chilies (2).
Hing (1 Tsp).
Ginger grated (1 TBs).
Salt to taste.
Chopped coriander (1 TBs).
Red chili powder (1 Tsp).
Oil.

PROCEDURE:
Grind tomatoes and ginger to paste and then add besan and water to it.
Now add grated cauliflower, carrot, green chilies, salt, chili powder, hing, coriander and prepare a neat batter and keep aside for 10-20 minutes untouched.
Now heat a pan add oil to it and with the help of ladle add and spread the batter like dosa or pan cakes on the very well heated pan.
Now simmer the mode and close the lid.
Now turn it to other side with the help of spatula and then allow it to cook on other side aswell.
Serve it with mint chutney or sauce and enjoy its great healthy taste. 

MANGO CHUTNEY (Sweet)

INGREDIENTS:
Raw Mangoes (4).
Sugar (1 cup).
Salt a pinch of.
Panch foron roasted and grounded (1 Tsp).
oil (1 Tsp).
Mustard seeds (a pinch of), Dried red chilies (1-2).

PROCEDURE:
Grate the mangoes and wash them well.
Now heat oil in a pan and saute mustard seeds and dried red chilies, and saute well.
Now add grated mangoes, salt and saute well. Add sugar and water and allow it to boil.
Now check the sweetness and if required add little more sugar and then as our chutney is done, add panch foron powder and saute well.
Off the flame and serve it post meal, best followed with papad.

Potato Kurma / Alu Korma

INGREDIENTS:
Potatoes boiled and peeled (6-8).
Salt to taste. 
Bengal gram (1 Tsp).
Mustard seeds (a pinch of), Dried red chiles (2-3).
Chopped onions (2).
Chopped tomatoes (2).
Ginger-Garlic paste (1 TBs).
Turmeric powder (1 Tsp), Chili powder (1 Tsp).
Green chilies (3-5).
Curry leaves (2 Twigs).
Coconut and Poppy paste (1 TBs).
Oil (2 TBs).

PROCEDURE:
Heat oil in a pan, as oil is done, add mustard seeds, dried red chilies and as they pop add bengal gram pulses and saute, add onions and saute to golden brown.
Now add tomatoes, curry leaves, ginger-garlic paste, salt and cook till oil is extracted from the ingredients.
Now add coconut and poppy paste, turmeric powder, chili powder and saute well.
Now cook till oil is extracted from the contents and the ingredients are cooked well.
Now add bolied potatoes, green chilies slit and saute well, stir well but carefully so that potatoes don't get mashed up.
Now add little amount of water, stir well and cook in closed.
As the water evaporates and our desired consistency is obtained, off the flame and add bit of ghee, garnish vth coriander leaves and serve with roti, poori and can be enjoyed.











9

3Ts---Tasty Tangy Tangri

INGREDIENTS:
Chicken Leg pieces dressed (6-8).
Salt to taste. 
Red chili powder (1 Tsp).
Turmeric powder (1 Tsp).
Solid Curd (1/2 cup).
Onions (1).
Coriander powder (1 TBs).
Besan / Chickpea flour (1 TBs).
Lemon juice (2 TBs).
Coriander(1 bunch) and Green chilies (8-10).
Mustard oil (1 TBs).

PROCEDURE:
Grind onion, coriander, chilies to paste, in that paste add curd, chili powder, turmeric powder, coriander powder, lemon juice, besan, salt and mustard oil.
Make a fine paste out of it.
Now in a bowl consider neatly cleaned and dressed chicken leg pieces, and add the just prepared batter, now marinate the chicken pieces, in them.
Massage chicken with batter well, prick them with fork, and massage so that ingredients gets inside well.
Now let it be marinated in refrigerator for 24 hours or over night or 6-8 hours.
Now preheat the oven for 20 minutes.
Place the well marinated chicken pieces in the grill tray and place it in oven, set the heat for 180 degrees for 20 minutes.
Now re-apply the remaining batter on the other side of chicken and again heat for 180 degrees for 20 minutes.

Then raise the heat to 230 degrees keep turning and cook for another 10 minutes.
Colour of tangri changes to reddish green in colour and now remove from oven, sprinkle bit of chat masala and serve with fresh salad and enjoy your tasty tangy tangri kebab.

Besan Pancake / Vegetarian pancake with chickpea flour

INGREDIENTS:
Chickpea flour (1 cup).
Salt to taste. 
Oil for frying. 
Chopped onions (2 TBs).
Chopped tomatoes (2 TBs).
Chopped green chilies (2 Tsp).
Chopped coriander.
Chopped ginger (1 Tsp).

PROCEDURE:
In a big bowl consider all the ingredients except oil and once mixed well add water slowly slowly and stir well.
Form a thick smooth dosa like batter and whisk well.
Now heat a pan add about 1 TBs of oil and spread it all over.
Now with the help of a ladle pour about one ladle full of batter and spread it all over the pan.
Now close it and allow it to cook in closed. Slowly remove the lid and grease it.
Now turn it over to another side and allow it to cook.
Cook till both sides are fried well till golden brown.
Slowly remove from pan to serving plate and repeat the procedure with remaining batter.
Serve it hot with tangy tomato sauce or mint chutney or curd.
It taste great even without anything. Enjoy its awesome taste and relish followed with steaming cup of masala tea.

Chicken 65 simple homemade style

INGREDIENTS:
Chicken pieces (300gms).
Salt to taste.
Curd (1/2 cup).
Chopped onions (1), chopped garlic pods(10), Chopped chilies (4-5).
Onions paste (1/2).
Turmeric powder(1 Tsp).
Red chili powder(1 TBs).
Ginger-Garlic paste (1 TBs).
Lemon juice (1 TBs).
Curry leaves. 
oil for frying.

PROCEDURE:
Marinate chicken with salt, 2TBs curd, onion paste, coriander powder, chili powder(1 Tsp), turmeric powder and half of ginger-garlic paste and marinate for 60 minutes.
Now heat oil in pan well and deep fry the chicken pieces, once fried the chicken pieces turns to reddish in colour.
Now remove excess oil and proceed with about 1 TBs of oil.
Add chopped onions, garlic pods and saute them golden brown add curry leaves and saute.
Now add ginger-garlic paste, and curd, salt, chili powder and turmeric powder and saute well, add fried chicken pieces and saute well till curd is absorbed and add lemon juice and saute.
Off the flame and enjoy its tangy tickling taste in tasty chicken pieces.

Corn Salad Chat

INGREDIENTS:
Bread loafs roasted to toasts (4).
Rock Salt to taste. 
Corn kernels (1 cup of).
Chopped cucumber (2 TBs).
Chopped onions (2-3 TBs).
Chopped green chilies (1 Tsp).
Chopped tomatoes (1 TBs).
Chopped coriander (1 Tsp).
Grated cheese (1 TBs).

PROCEDURE:
In a big vessel add corn kernels little water and salt and heat them in microwave for 60 seconds.
Remove drain the excess water and we will get a soft sweet warm kernels.
Now add cheese and mix well, add cucumber, onions, chilies, tomatoes, coriander and rock salt.
Mean while toast the breads in toaster and keep aside.
Mix well above chat prepared with corn kernels and add lemon juice to it.
Place it in microwave in micro mode for 30 seconds and allow it to cook.
Remove garnish and serve it with toasts.
The semi melted cheese when mixes with kernels and salad, it leaves an awesome after taste in your tongue for long.
Happy Breakfast.

Lemoni Tangy Paneer

INGREDIENTS:
Paneer sliced in cubes (250gms).
Cumin seeds (1/2 tsp).
Salt to taste. 
Ginger paste (1 Tsp).
Onions fried and pasted (2 big).
Tomatoes grounded to paste (1/2 cup).
Coriander powder (1 Tsp), Garam masala powder (1 Tsp).
Cashew nuts (4-8), Raisins (2 Tsp) all together roasted and pasted. 
Oil for cooking (3 Tsp).

PROCEDURE:
Heat oil in a pan add cumin seeds, as they pop up add fried onion paste, dry fruit paste and saute well.
Now add tomatoes paste, ginger paste and cook till oil leaves the walls of pan.
Now add coriander powder, garam masala powder and saute well.
Add orange juice and saute well, as the gravy comes to boil add all the paneer slices to it, allow the gravy to boil and off the flame.
Sprinkle garam masala powder, dulop of butter and transfer it to serving dish.
Enjoy it with paratha, naan and relish.

Banana Kebab / Kele ka Kebab

INGREDIENTS:
Raw bananas peeled and diced (2-3).
Salt to taste. 
Cardamom seeds powder (1/4 Tsp).
Ginger paste (1/2 Tsp).
Maida / Suji for coating. 
Rock Salt to taste. 
Coriander powder (2 Tsp).
Chilli powder (1 Tsp).
Lemon juice.
Green chilies chopped. 
Chopped coriander.
Ghee and Oil for frying. 

PROCEDURE:
Boil bananas with salt and remove them, best way to cook is to steam them.
Mash them well, add ginger paste, rock salt, coriander powder, chili powder, lemon juice, chopped coriander and knead them well.
Now mash them well and give them shape of kebabs, now dust atta or maida over it, and fry them on pan.
Serve with sauce or chutney and enjoy its awesome healthy taste of vegetarian.

Pita Wedges / Pocket Wedges

INGREDIENTS:
Pita breads / Pizza Breads (1-2).
Salt to taste. 
Crushed garlic (1 Tsp).
Grates cheese (2-3 TBs).
Sesame seeds (1 TBs).
Oil. 
Mashed potatoes (1-2).
Chopped coriander. Lemon juice (1/2 tsp).

PROCEDURE:
Cut the pita breads to triangular or conical shape.
Slit it in between to give it a pocket like shape.
Now in a big bowl add crushed garlic, sesame, cheese, mashed potatoes(optional), coriander and lemon juice and mix well.
Now place them inside the pockets of pita breads, grease them and place them in oven.
Heat them at 200 degrees for 5-6 minutes and then remove and serve them with mayonnaise or mint sauce and enjoy a awesome snack or unexpected guests.

Berry Pickle / Kuler Achar

INGREDIENTS:
Fleshed Berries / Kul (500 gms). 
Salt to taste. 
Cumin seeds (2 TBs).
Dried red chilies (3-4).
Turmeric powder (1 TBs).
Sugar and Jaggery (2 cups).

PROCEDURE:
Neatly clean the berries and remove the twig out from it, and then just pierce them each and add salt, turmeric powder and allow it to dry in sun for say about 2 days, so that all the moist inside the berries is dried up and it help longibility of pickle.
Now in a big pan roast cumin and dried red chilies and crush them to powder.
Now in a pan add sugar / jaggery with little water to melt then as it it melts and a syrup is formed, add the dried berries and allow it to boil in the syrup.
Cook till the watery is gone and forms a sticky base. Sprinkle the above crushed powder and stir well.
Allow it to cool and preserve it for further use.
Avoid water contact so that it stays for ages.

Dalmot Mixture

INGREDIENTS:
Moong dal (regular bigger ones) (1 cup).
Salt to taste.
Oil for frying.

PROCEDURE:
Soak the dal over night so that it buldges well and then drain the water and pat it dry on a clean cloth.
Heat oil in a pan and slowly drop a fistful of it in heated oil, fry them and remove on absorbent paper.
Sprinkle salt and saute well.
Continue the process with the remaining soaked lentils and enjoy them as snacks and relish followed with a cup of rejuvenating tea.

Chicken Bharta

INGREDIENTS:
Chicken boneless pieces (300gms).
Boiled eggs cut into 4 pieces (2).
Salt to taste.
Chopped onions (2).
Chopped tomato (1).
Green chilies slit (2-3).
Turmeric powder (1 Tsp), Red chili powder (2 Tsp), Coriander powder (1 Tsp).
Chopped coriander.
Curd (1 cup).
Ginger-Garlic paste (1 TBs).
Garam masala powder (1 TBs).
Oil (2 TBs).

PROCEDURE:
Pressure cook chicken pieces with salt and 5-8 pods of garlic and keep aside the stock collected.
Now remove the pieces and shred into small pieces.
Heat oil in a pan and add chopped onions, ginger-garlic paste to it and saute them golden brown, now add garam masala powder and add tomatoes and salt to it.
Now add turmeric powder, chili powder and coriander powder and saute well, add curd and mix well, let the ingredients gets to boil in curd, now add shredded chicken pieces and saute well.
As you see the contents getting to the walls of pan, add chicken stock and allow it to cook.
As the gravy is about to be reduced, add boiled eggs, green chilies and cook well.
Now add garam masala powder and coriander to it.
Saute well and off the flame.
Add a dullop of butter and serve it with roti, chapati or naan and enjoy serving. 

Nut-Nate White Pasta

INGREDIENTS:
Pasta boiled and double strained (1 cup).

Semi crushed ground nuts (2 TBs).
Milk (1/2 cup).
Ginger-Garlic paste (1 Tsp).
Salt to taste.
Chopped coriander.
Cornflour (1/1 Tsp).
Pomegrante seeds.
Chopped baby corn(2), chopped onions(1).
Oil (1 TBs).
Chopped tomatoes (1/2).

PROCEDURE:
Heat oil in a pan and add onions and baby corn and saute well, now add chopped tomatoes, ginger-garlic paste, crushed nuts and saute well by adding little salt to it.
Now add milk and saute well, 1/2 tsp of cornflour to it and saute well.
Now as the gravy thickens add very little water, now add cooked pasta to it and saute well, mayonnaise to be added now if required, saute well, off the flame.
Add chopped coriander, pomegranate seeds and saute well.
Serve it on serving bowl and garnish with little more coriander and pomegranate seeds and enjoy its great cheesy nutty taste of pasta.