Wheat Pizza (Best for Kids)

Kids prefer pizza than roti...so Why not transform Roti to Pizza...

INGREDIENTS:
Wheat flour (1 cup)
Salt to taste. 
Sugar a pinch of. 
Yeast a pinch of ( Optional ).
Grated cheese (Parmesan, Mozzarella).
Oregano. 
Sweet Corn (a cup of).
Chopped Olives.
Olive oil (1 TBsp).
Tomato pizza Spread.
Garlic grated and tossed.


/* One can make pizza much heavier by adding many different ingredients of their choice for toppings. Keeping kids in mind lets go for lighter ingredient. */

PROCEDURE:
Soak yeast in hot water for 10mins.
In the meanwhile consider flour in  a tumbler and add salt and sugar and tossed garlic to it, then add yeast liquid and knead it to a soft dough. Set it aside in a dabbed cloth for 45min.
Once you remove the dabbed cloth you can see the dough has bulged. Cut consider 3 equal small amounts of dough and roll it over with the help of rolling pin.
Heat a pan and place one rolled dough toss it on either sides and remove, then the other and the other.
Keep them aside, now spread tomato pizza spread, bit of cheese on one bread then place another on it, and again spread the same and place the third one and again spread the tomato spread.
Top on some sweet corn, olives and tossed garlic, making sure its spread evenly on all the directions, pour in some olive oil and add some salt to taste.
Now cover it with grated cheese and place it in oven for baking, at 200degrees for 8min and then if one requires more good texture increase the temp and allow it to bake for few more minute.
But wheat pizza looks good if half baked.
Remove from the oven sprinkle some oregano and serve it to kids, kids are surely going to love it cheesey home made pizza and moms are satisfied for consuming wheat flour than maida.

Leafy Paratha

INGREDIENTS:
Maida (2 cups).

Multigrain atta (1 cup).
Butter (2 TBs).
Oil (2 TBs).
Spinach, Fenugreek leaves, Red leaf, Coriander all finely chopped.
Curd (1 TBs).
Water.

PROCEDURE:
In a big bowl add all chopped leaves, salt, green chilies, curd, oil, butter, atta and maida and mix well.
Add water and form a soft-smooth dough and cover it allow it to rest for 10-15minutes.
Now divide it into small dumplings and roll flat each dumplings on rolling pin.
Now heat each of flat dough and grease in ghee or oil and fry well till golden brown on both sides.
Now serve it with curd or curry and pickle.
Appraisal is asured.

Homemade Whole Pizza

Generally we get pizza bread from market we dress, bake them and serve them.... But lets get into little more effort and lets start from the initial...lets bale the dough and collect the credit of good and healthy food..

INGREDIENTS:
Maida (1 cup).
Yeast (1 Tsp).
Warm water (2 cups).
Salt to taste. 
Baking Powder, salt (a pinch of).

PROCEDURE:
Soak a tea spoon full of yeast in warm water and allow it to settle down.
In the meanwhile mix baking powder, salt in maida  and mix well.
Now add yeast soaked water to maida and knead well to soft dough, grease it and keep it aside in a closed bowl for an hour.
In the mean while lets chop veggies for pizza.

For Pizza:
Chopped Onions, Capsicum, Olives, Tomatoes.
Sweet corn and Chopped Chicken (Optional)
White Mayonnaise and Tomato Puree.
Pizza Mozzarella Cheese.
Salt to taste. 
Chilli flakes, Oregano and Olive oil.

PROCEDURE:
By now the dough has bulged, take small lump and flatten the dough evenly either on rolling pin or with the help of finger tips. Place it on foil paper.
Apply white mayonnaise evenly over the dough, then spread tomato spread,
Sprinkle onions, capsicum, chicken, Olives, Tomatoes, sweet corn, pinch of salt, Olive oil evenly.
Now add shredded cheese in good quantity evenly over the pizza.
Now in a pre-heated oven place the pizza on the tray and allow it to bake for 25 min at 180 degrees.
If required more brown then bake for few more minutes.
Slowly remove from oven and slice it up sprinkle some oregano and chili flakes if required and serve hot.

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.