BHENDI SHINDHI MASALA

20 FRESH LADIES FINGER(WASHED WELL)

2 ONION(MEDIUM CHOPPED)

2 TSP RED CHILLI POWDER

2 TSP CORIANDER POWDER

1 TSP GARAM MASALA POWDER

1 TSP DRY MANGO POWDER(AAMCHUR POWDER)

1/4 TSP TURMERIC POWDER

SALT

1/2 TBSP CURD

2 TBSP OIL

FIRST CUT THE LADIES FINGER INTO 4 SLITS (3/4 TH ONLY).

THEN IN THE MIXER PUT ONION,RED CHILLI POWDER,CORIANDER POWDER,GARAM MASALA,DRY MANGO POWDER,TURMERIC POWDER AND SALT AND MAKE A FINE PASTE.THEN TAKE THIS INTO A BOWL AND THEN MIX CURD TO IT AND MIX WELL.THEN TAKE A LITTLE MIXTURE AND FILL INTO THE BHENDI .LIKE THIS PREPARE WITH ALL THE BHENDI.

THEN IN A THICK BOTTOMED KADHAI PUT OIL AND PUT ALL THE STUFFED BHENDI AND FRY IT WELL TILL THE STUFFING GETS WELL ROASTED.

GOBI MANCHURIAN

INGREDIENTS:

1 WHOLE CAULIFLOWER(CUT INTO FLORETS)

2 TBSP CORN FLOUR

1 TSP RICE FLOUR

2 ONION(FINELY CHOPPED)

2 TSP FINELY CHOPPED GINGER

2 TSP FINELY CHOPPED GARLIC

4 GREEN CHILLIES (FINELY CHOPPED)

2 TSP SOYA SAUCE

4 TBSP TOMATO SAUCE(ADD MORE IF REQUIRED)

LITTLE SALT

FEW FINELY CHOPPED CORIANDER LEAVES FOR GARNISHING.

OIL FOR DEEP FRYING.

PREPARATION:

FIRST BOIL THE WATER BY ADDING LITTLE SALT AND FOR THIS PUT THE CAULIFLOWER FLORETS AND BOIL IT.THEN STRAIN THE WATER COMPLETELY AND TAKE THE CAULIFLOWER FLORETS TO A SEPERATE BOWL.FOR THIS ADD CORN FLOUR,RICE FLOUR AND SALT AND MIX IT AND IMMEDIATELY PUT TO THE HEATED OIL AND DEEP FRY TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE CAULIFLOWER FLORETS.

THEN IN ANOTHER KADHAI PUT 4 TSP OIL.THEN FOR THIS ADD GINGER,GARLIC ,ONION AND CHILLIES AND FRY IT.THEN ADD SOYA SAUCE,TOMATO SAUCE AND MIX WELL AND SWITCH OFF THE FLAME.AT THE TIME OF SERVING PUT THE FRIED CAULIFLOWER FLORETS TO IT AND MIX WELL.IF U WANT TO HEAT LITTLE HOT ONCE AGAIN LITTLE FRY IT.THEN GARNISH WITH CORIANDR LEAVES.

PURI MASALA

INGREDIENTS:

2 CUPS WHEAT FLOUR

1/2 CUP RICE FLOUR

1/2 CUP SMALL SUJI(SEMOLINA)

1/2 CUP JAWAR FLOUR

6 TSP RED CHILLI POWDER

1/2 CUP URAD DAL(SOAKED IN WATER FOR 2 HOURS)

1 TSP CUMIN POWDER

1 TSP OOM SEEDS

1/4 TSP ASAFOEDITA

1 1/2 TSP WHITE SESAME SEEDS

FEW FINELY CHOPPED CORIANDER LEAVES

SALT

OIL FOR DEEP FRYING

PREPARATION:

FIRST PUT IN THE MIXER URAD DAL AND GRIND IT SMOOTHLY (ADD LITTLE WATER).

HEAT OIL IN A KADHAI FOR FRYING.

IN A BIG BOWL ADD WHEAT FLOUR,RICE FLOUR,SUJI,JAWAR FLOUR,ABOVE GRINDED URAD,SALT,RED CHILLI POWDER ,CUMIN POWDER,SESAME SEEDS,OOM SEEDS,ASAFOETIDA,CORIANDER LEAVES AND 4 TSP OF HEATED OIL AND MAKE A DOUGH LIKE CHAPATI BY ADDING WATER.KEEP ASIDE FOR 10 MINUTES.THEN TAKE A SMALL BALL OF THE DOUGH AND BEHL LIKE PURI AND DEEP FRY IN OIL TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE DOUGH.

U CAN HAVE WITH COCONUT CHUTNEY OF MINT CHUTNEY.

EGG CURRY

INGREDIENTS:

3 EGGS(BOILED AND CUT INTO HALF)

1/2 CUP GRATED COCONUT

1 INCH GINGER

3 TOMATOES(MEDIUM CHOPPED)

5CLOVES GARLIC

FEW CORIANDER LEAVES

1 1/2 TSP RED CHILLI POWDER

2 GREEN CHILLIES

1/2 TSP CUMIN SEEDS

1 ONION(FINELY CHOPPED)

1/2 CUP MINT LEAVES

1/4 TSP TURMERIC POWDER

SALT

1 TSP SUGAR

1 TBSP OIL

PREPARATION:

FIRST IN THE MIXER PUT COCONUT,TOMATOES,GINGER,GARLIC,CUMIN SEEDS,GREEN CHILLIES,RED CHILLI POWDER,MINT LEAVES,CORIANDER LEAVES AND SALT AND GRIND TO A FINE PASTE.

IN A KADHAI PUT OIL AND ONION AND TURMERIC AND FRY IT THEN ADD THE ABOVE PASTE ,SUGAR AND LITTLE WATER (SO THE IT MUST BE GRAVY) AND COOK WELL .ADD THE BOILED EGGS AND ONCE AGAIN COOK WELL.GARNISH WITH CORIANDER LEAVES.

THIS IS A GOOD COMBINATION FOR CHAPATI OR CURD DOSA.

ALOO PAROTA

INGREDIENTS:

FOR DOUGH:

1 1/2 CUP MAIDA

1/2 CUP ATTA

SALT

5 TSP OIL

FOR THE STUFFING:

1/2 KG POTATOES(BOILED AND PEELED AND SMASHED WELL)

1 ONION(FINELY CHOPPED)

5 GREEN CHILLIES(FINELY CHOPPED)

FEW CURRY LEAVES(FINELY CHOPPED)

FEW CORIANDER LEAVES(FINELY CHOPPED)

SALT

FOR THE POWDER:

1 1/2 TSP CORIANDER SEEDS(FRIED)

1 TSP CUMIN SEEDS(FRIED)

4 CLOVES

2 CINNAMON STICK

4 BLACK PEPPER

PREPARATION:

FIRST IN A BOWL PUT MAIDA,ATTA,SALT AND LITTLE WATER AND MAKE A DOUGH LIKE CHAPATI CONSISTENCY AND THEN PUT OIL AND KNEAD WELL AND KEEP FOR 20 MINUTES ASIDE.

FIRST IN A MIXER PUT THE POWDER INGREDIENTS AND MAKE A FINE POWDER.

IN ANOTHER BOWL PUT SMASHED POTATOES AND FOR THIS ADD ONIONS,CHILLIES,ABOVE PREPARED POWDER,CURRY LEAVES ,CORIANDER LEAVES AND SALT AND MIX WELL.

TAKE A BIG BALL OF THE DOUGH AND LITTLE SPREAD WITH HANDS AND TAKE A SMALL BALL OF THE POTATO MIXTURE AND PLACE ON THE DOUGHA AND CLOSE WELL AND BHEL LIKE CHAPATI BY SPREADING LITTLE MAIDA ON IT.

HEAT THE TAVA AND PLACE THE ABOVE PREPARED AND PUT LITTLE OIL AND HEAT ON BOTH SIDES TILL LIGHT GOLDEN BROWN.MOUTH WATERING ALOO PAROTA IS READY .U CAN HAVE WITH CURDS OR BUTTER.

ALOO METHI

INGREDIENTS:

1/2 KG POTATO(PEEL THE SKIN AND CUT THE POTATOES INTO MEDIUM SIZE)

1 SMALL BLUNCH METHI LEAVES( FENUGREEK LEAVES)WASHED WELL AND CHOPPED

1 TSP JEERA(CUMIN SEEDS)

2 TSP RED CHILLI POWDER

1 TSP GARAM MASALA

1 TSP JEERA POWDER(CUMIN POWDER)

1 TSP CORIANDER POWDER

SALT

2 TBSP OIL

PREPARATION:

FIRST IN A THICK BOTTOMED KADHAI PUT OIL AND SWITCH ON THE FLAME AND THEN PUT JEERA AND THEN PUT CHOPPED POTATOES AND FRY WELL TILL LIGHT GOLDEN BROWN.THEN ADD CHOPPED METHI LEAVES AND FRY WELL.THEN ADD RED CHILLI POWDER,GARAM MASALA,JEERA POWDER ,CORIANDER POWDER AND SALT AND FRY WELL .THEN SWITCH OFF THE FLAME.

THIS IS A GOOD COMBINATION FOR CHAPATI AND NAN ROTIS.

DATES HALWA

2 CUPS SEEDLESS DATES(CUT INTO PIECES AND SOAKED IN WATER FOR 2 HOURS AND THEN STRAIN THE WATER)
2 CUPS MILK
2 CUPS SUGAR
7 TSP GHEE
DRY FRUITS LIKE CASHEWNUTS AND PISTA CUT INTO PIECES AND FRIED IN LITTLE GHEE.
5 CARDAMOM

PREPARATION:

FIRST IN A THICK BOTTOMED KADHAI PUT MILK AND BOIL IT AND FOR THIS ADD SUGAR AND BOIL WELL TILL THE SUGAR DISSOLVES AND THEN ADD DATES AND COOK WELL AND THEN ADD GHEE AND COOK TILL THE MIXTURE IS HALF THICKENED .NOW ADD DRY FRUITS AND CARDAMOM POWDER AND MIX WELL.THEN SWITCH OFF THE FLAME.