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.

COCONUT BURFI

INGREDIENTS:

3 CUPS GRATED COCONUT

1/4 CUP MILK

4 CUPS SUGAR

5 CARDAMOM

LITTLE GHEE

PREPARATION:

FIRST IN A THICK BOTTOMED VESSEL PUT COCONUT ,MILK AND SUGAR AND MIX WELL.NOW SWITCH ON THE FLAME AND COOK IN A LOW FLAME WITH CONTINUOUS STIRRING TILL THE TENDERNESS OF COCONUT IS NOT THERE AND SUGAR SYRUP DRIES WELL.NOW PUT CARDAMOM POWDER AND MIX WELL AND SWITCH OFF THE FLAME.

GREASE THE PLATE WITH GHEE AND TRANSFER THE MIXURE TO THE PLATE AND FLATTEN IT.NOW CUT TO THE TRIANGLE SHAPE WHEN HOT AND ALLOW TO COOL WELL SO THAT THE BURFI CAN BE EASILY REMOVED.YUMMY COCONUT BURFI IS READY TO EAT.THIS CAN BE STORED FOR 6 DAYS.

BANANA WALNUT MUFFINS

INGREDIENTS:
2 OVER RIPE BANANAS
1 CUP MAIDA
1/2 TSP BAKING POWDER
1/2 TSP BAKING SODA
A LITTLE SALT
1 CUP UNSALTED BUTTER
1 CUP SUGAR
FEW DROPS OF VANILLA ESSENCE
1/2 CUP WALNUTS
3 TSP MILK


PREPARATION:
FIRST FOR THE MAIDA PUT BAKING POWDER,BAKING SODA AND SALT AND STRAIN.

IN A BIG BOWL PUT BUTTER AND FOR THIS ADD SUGAR AND MIX WELL.PUT VANILLA ESSENCE AND PUT SMASHED BANANA TO IT.PUT WALNUTS AND PUT THE ABOVE FLOUR AND PUT MILK TO IT AND MIX WELL.PUT THIS MIXTURE ON THE MUFFINS TRAY AND BAKE IT IN THE PREHEATED OVEN 2OO DEGREE CELCIUS FOR 20 MINUTES.

ROSE BUD SWEET

INGREDIENTS:
1 CUP MAIDA
LITTLE SALT
OIL FOR DEEP FRYING
SUGAR POWDER
PREPARATION:
FIRST IN A KADHAI PUT OIL FOR FRYING IN A LOW FLAME.
IN A BOWL PUT MAIDA AND LITTLE SALT AND MIX WELL.NOW ADD THE ABOVE HEATED OIL(3/4 TBSP) AND LITTLE WATER AND MIX WELL AND MAKE A SMOOTH DOUGH OF CHAPATI CONSISTENCY.THEN TAKE A BIG BALL AND BEHL LIKE CHAPAT .THEN CUT INTO PIECES OF SQUARE SHAPE.THEN FOR EACH SUARE MAKE THREE LITTLE LINES WITH KNIFE.THEN ROLL LIKE ROSE BUD AND DEEP FRY IN THE ABOVE PREHEATED OIL TILL GOLEEN BROWN.THEN TAKE FROM THE OIL AND SRINKLE SUGAR POWDER ON IT WHEN HOT.LIKE THIS PREPARE WITH ALL THE DOUGH.

KADAI BHINDI

INGREDIENTS:
1/2 KG BINDI(LADIES FINGER)
1 CUP CURDS
1 TSP RED CHILLI POWDER
1/4 TSP TURMERIC POWDER
1 TSP CUMIN SEEDS
1 ONION (FINELY CHOPPED)
1 CAPSICUM(MEDIUM CHOPPED)
2 TSP GINGER GARLIC PASTE
4 GREEN CHILLIES(CUT LENGTH WISE)
3 TSP SWEETLESS KOWA
1 1/2 TSP KITCHEN KING MASALA
1/2 TSP GARAM MASALA
SALT
3 TSP FRESH CREAM
OIL

PREPARATION:
FIRST WASH THE LADIES FRINGER AND CUT INTO 2 PIECES .
KEEP OIL IN A KADHAI AND PUT THE LADIES FINGER AND DEEP FRY.

IN A BOWL PUT CURDS AND FOR THIS ADD TURMERIC POWDER AND RED CHILLI POWDER AND MIX WELL AND KEEP ASIDE.

IN ANOTHER KADHAI PUT 5 TSP OF OIL AND PUT JEERA AND ONION AND FRY IT.THEN ADD GINGER GARLIC PASTE AND FRY IT.FOR THIS ADD CHILLIES,CAPSICUM AND FRY IT.THEN ADD THE CURD PASTE AND COOK IT WELL.THEN ADD KOWA AND MIX WELL.THEN ADD KITCHEN KING MASALA,GARAM MASALA AND SALT AND COOK WELL.AT THE END ADD THE FRIED BINDI AND MIX WELL.THEN ADD CREAM AND LITTLE COOK.

THIS IS A GOOD COMBINATION FOR CHAPATI,NAN ROTIS AND PARATHAS.

VEG MAKHANWALA

INGREDIENTS:
2 TBSP BUTTER
1/4 CUP BEANS(MEDIUM CHOPPED)
1/4 CUP PEAS
2 CARROT (MEDIUM CHOPPED )
4 BABYCORN(MEDIUM CHOPPED )
1 TSP JEERA
1 TSP RED CHILLI POWDER
1 TSP GARAM MASALA
1 TSP KASURI METHI(DRY FENUGREEK LEAVES)
2 TSP CASHEWNUT PASTE
1 TSP SUGAR
4 TSP FRESH CREAM

FOR GRINDING:
3 TSP BUTTER
1 ONION(CHOPPED)
2 TOMATOES(CHOPPED)
1 INCH GINGER
6 GARLIC CLOVES
PREPARATION:
FIRST IN A KADHAI PUT 3 TSP BUTTER AND PUT THE (GRINDING INGREDIENTS)LIKE ONION AND FRY TILL GOLDEN COLOUR THEN ADD GINGER AND GARLIC AND FRY THEN ADD TOMATOES AND FRY WELL. ALLOW TO COOL AND MAKE A FINE PASTE.
IN THE PRESSURE COOKER BOIL THE VEGETABLES LIKE BABYCORN,BEANS,CARROT AND PEAS WITH WATER AND STAIN THE VEGETABLES AND COLLECT THE VEGETABLE STOCK.

IN ANOTHER KADHAI PUT 2 TBSP BUTTER AND SWITCH ON THE FLAME AND ADD JEERA THEN ADD THE BOILED VEGETABLES FOLLOWED BY RED CHILLI POWDER,GARAM MASALA CASHEWNUT PASTE AND VEGETABLE STOCK(ADD STOCK TILL GRAVY CONSISTENCY) AND BOIL WELL.THEN ADD KASURI METHI,SUGAR ,SALT AND THE ABOVE PASTE AND BOIL WELL.AT THE END ADD FRESH CREAM AND BOIL WELL.
THIS IS A GOOD COMBINATION FOR CHAPATI,NAN ROTI AND PARATHA.

VEG CURRY

INGREDIENTS:
1/2 GRATED COCONUT
3 GREEN CHILLIES
1 INCH GINGER
1 CHOPPED ONION
3 TOMATO PUREE
2 TSP CORIANDER POWDER
1 TSP CUMIN POWDER
1/2 TSP TURMERIC POWDER
1 TSP GARAM MASALA
2 TSP RED CHILLI POWDER
1 CUP BOILED CAUFIFLOWER FLORETS
3/4 CUP BOILED PEAS
1 1/2 TBSP OIL
PREPARATION:
FIRST PUT TO THE MIXER COCONUT,CHILLI GINGER AND LITTLE WATER AND MAKE A SMOOTH PASTE.
IN A KADHAI PUT OIL THEN ADD ONION AND FRY TILL LIGHT GOLDEN THEN ADD THE ABOVE PASTE AND BOIL WELL.THEN ADD TOMATO PUREE AND BOIL WELL.THEN ADD CORIANDER POWDER,CUMIN POWDER,TURMERIC POWDER,GARAM MASALA ,RED CHILLI POWDER AND SALT AND BOIL WELL.THEN ADD THE CAULIFLOWER,PEAS AND LITTLE WATER AND BOIL IT.
THIS GOES WELL WITH CHAPATI,PARATHA AND NAN ROTI.

SAPOTA LADDU

INGREDIENTS:
1 TBSP GHEE
1 CUP SAPOTA PASTE
1/2 CUP SMALL SUJI(DRY FRIED)
1/4 CUP DRY COCONUT GRATED
5 CARDAMOM POWDER
3/4 CUP SUGAR POWDER
1/4 CUP SWEETLESS KOWA
DESSIGNATED COCONUT POWDER
DRY FRUITS LIKE CASHEWNUTS,BADAM FRIED IN LITTLE GHEE
PREPARATION:
FIRST IN A KADHAI PUT GHEE AND SWITCH ON THE FLAME.FOR THIS ADD SAPOTA PASTE AND FRY WELL.TO THIS ADD SUJI AND ONCE AGAIN COOK WELL.THEN ADD COCONUT GRATED AND CARDAMOM POWDER AND FRY WELL.THEN ADD DRY FRUITS ,SUGAR POWDER AND KOWA AND MIX WELL AND FRY WELL.THEN SWITCH OFF THE FLAME.MAKE SMALL LADOOS FROM IT AND ROLL OVER DESSIGNATED COCONUT.

THIS IS INSTANT FOR EAT AND CANNOT BE STORED.

GULKAND KHEER

INGREDIENTS:
1/2 LITRE MILK
3 TSP BASMATI RICE(SOAKED FOR HALF AN HOUR
4 TSP CONDENSED MILK
6 TSP SUGAR
6 TSP GULKAND
8 ROSE PETALS
2 DROPS ROSE ESSENCE
1 TSP SWEETLESS KOWA
DRY FRUITS LIKE CASHEWNUTS,BADAM AND PISTA
PREPARATION:
FIRST BOIL THE MILK IN A VESSEL. FOR THIS ADD BASMATI RICE AND ALLOW THE RICE TO GET SOFT .PUT CONDENSED MILK,GULKAND AND SUGAR TO IT AND MIX WELL AND DRY FRUITS TO IT .AT THE END ADD ROSE PETALA AND BOIL WELL.SWITCH OFF THE FLAME AND ADD ROSE ESSENCE TO IT AND KOWA TO IT AND MIX WELL.U CAN HAVE HOT ALSO AND U CAN HAVE IT CHILLED.

MUTTER PARATHA

INGREDIENTS:

MASALA PREPARATION:

2 CUPS PEAS

1 TSP GINGER GARLIC PASTE

2 TBSP OIL

½ TSP JEERA

½ TSP TURMERIC POWDER

1 TSP CORIANDER POWDER

½ TSP GARAM MASALA

½ TSP CHILLI POWDER

1 TSP AAMCHUR POWDER(DRY MANGO POWDER)

FEW CORIANDER LEAVES

SALT TO TASTE

FOR PARATHA:

4 CUP ATTA

4 TSP OIL

½ TSP SALT

METHOD

IN A COOKING PAN,ADD SOME OIL.ONCE THE OIL IN HOT ENOUGH,ADD GINGER GARLIC PASTE AND SAUTE IT TILL LIGHT BROWN.FOLLOWING THIS ADD JEERA AND PEAS.PLACE A LID AND LET THE ITEMS COOK FOR A WHILE.NOW ADD INTO THIS ALL THE MASALA INGREDIENTS AND ALLOW THE MIXTURE TO COOK WELL BY PLACING THE LID ONCE AGAIN.ONCE THE MIXTURE AND PEAS IS COOKED PROPERLY,REMOVE AND PLACE IT IN AN OPEN DISH AND LIT IT COOL FOR SOMETIME.THEN GRIND THE ENTIRE MASALA INTO A FINE MIXTURE AND KEEP IT ASIDE.

MAKE A DOUGH OUT OF THE FLOUR,SALT AND OIL AND WATER ( AS MUCH REQUIRED) YOU WOULD DO FOR ANY ROTI 30 MINUTES BEFORE AND COVER IT WITH WET MUSLIN CLOTH.DIVIDE IT INTO EQUAL PORTIONS AND KEEP ASIDE.TAKE EACH PORTION AND FLATTEN IT A LITTLE BIT,ADD THE MASALA FILLING INTO IT AND ENCLOSE IT FROM ALL SIDES AND ROLL IT IN THE FORM OF PROPER ROTI.COOK ON A PRE HEATED TAWA WITH LITTLE OIL APPLYING ON BOTH SIDES.SERVE MUTTER PARATHA HOT WITH CURD AND YOUR FAVOURITE CHUTNEY OR WITH PICKLE.

CAULIFLOWER MASALA

INGREDIENTS:
1/2 KG CAULIFLOWER FLORETS(BOILED)
1/4 CUP FROZEN PEAS
1 TSP GINGER GARLIC PASTE
3 TBSP TOMATO PUREE
3 TSP CURDS
1 1/2TSP RED CHILLI POWDER
1 1/2 TSP CORIANDER POWDER
1 TSP GARAM MASALA
A PINCH OF TURMERIC
1 BIG ONION FINELY CHOPPED
SALT
PREPARATION:
IN A BOWL PUT GINGER GARLIC PASTE,TOMATO PUREE,CURDS,SALT,RED CHILLI POWDER,TURMERIC POWDER,CORIANDER POWDER,GARAM MASALA AND MIX WELL.
IN A KADHAI PUT OIL AND PUT THE CHOPPED ONION AND FRY WELL.NOW ADD THE PEAS AND FRY IT.NOW ADD THE ABOVE MIXTURE AND BOIL IT WITH LITTLE WATER. AT THE END PUT THE BOILED CAULIFLOWER AND ONCE AGAIN BOIL IT.
THIS IS GOOD COMBINATION FOR CHAPATI AND NAN ROTIS.

HANDI PANEER

INGREDIENTS:
2 ONIONS(FINELY CHOPPED)
1 INCH GRATED GINGER
1/2 CUP BEATEN CURD
1/2 TSP RED CHILLI POWDER
1/4 TSP GARAM MASALA POWDER
1 FINELY CHOPPED TOMATO
2 GREEN CHILLIES(CUT INTO SLITS)
1/2 CUP WATER
150 GMS PANEER (CUT INTO CUBES)
1 TSP FINELY CHOPPED CORIANDER LEAVES
2 TBSP OIL
SALT TO TASTE
BLACK PEPPER TO TASTE
1 TEJ PATTA
A PINCH OF TURMERIC POWDER

METHOD:
FRY ONION IN OIL.ADD GINGER,TURMERIC POWDER ,RED CHILLI POWDER AND GARAM MASALA.STIR FOR FIVE MINUTES.NOW ADD TOMATO,GREEN CHILLI AND TEJ PATTA.FRY FOR SOME TIME.COOK FOR SEVEN MINUTES ON A LOW FLAME.BEAT THE CURD AND ADD IT TO THE MIXTURE.COOK TILL IT BECOMES DRY.NOW POUR WATER AND BOIL IT.ADD PANEER CUBES AND FINELY CHOPPED CORIANDER.STIR FOR FEW SECONDS AND LEAVE IT TO COOK TILL THE MASALA DRIES.ADD SALT AND BLACK PEPPER AND COOK .

THIS IS A GOOD COMBINATION FOR CHAPATI,ROTIS AND PARATHAS

PALAK PANEER

INGREDIENTS:
200 GMS PANEER CUBES(FRIED IN LITTLE OIL)
10 PALAK LEAVES(SPINACH)
4 ONIONS(CHOPPED MEDIUM)
10 CLOVES GARLIC
6 GREEN CHILLIES
2 TOMATOES(FINELY CHOPPED)
2 INCH GINGER
6 TBSP REFINED OIL
1/2 TSP JEERA(CUMIN SEEDS)
1 TSP GARAM MASALA
A PINCH OF TURMERIC
SALT TO TASTE
PREPARATION:
FIRST BOIL THE PALAK LEAVES WITH WATER ,STRAIN IT AND MAKE THE PASTE WITH PALAL.
MAKE A PASTE OF GINGER,GARLIC AND GREEN CHILLIES
IN A KADHAI PUT OIL AND THEN PUT JEERA AND WHEN IT CRACKS ADD ONIONS AND LITTLE TURMERIC AND WHEN ONION TURNS LIGHT GOLDEN ADD THE PASTE(GINGER,GARLIC AND CHILLI) AND LITTLE FRY.THEN ADD THE CHOPPED TOMATOES AND COOK TILL THE KADHAI LEAVES OIL SIDE WISE.NOW ADD THE PALAK PASTE AND AND ALLOW TO COOK AND THEN ADD THE PANEER .AT THE END ADD SALT AND GARAM MASALA AND COOK WELL.
THIS GOES GOOD WITH CHAPATI,PARATHAS AND ROTIS.

MIRCH KA SALAN

INGREDIENTS:

18-20 LARGE GREEN CHILLIES

2 TBSP OIL+FOR FRYING

2 TBSP SESAME SEEDS

1 TBSP CORIANDER SEEDS

1 TSP CUMIN SEEDS

1/2 CUP ROASTED PEANUTS

2 WHOLE DRY RED CHILLIES

1 INCH GINGER ,ROUGHLY CHOPPED

8 GARLIC CLOVES

1 TSP MUSTARD SEEDS

10 CURRY LEAVES

1 ONION FINELY CHOPPED

1 TSP TURMERIC POWDER

2 TBSP TAMARIND PULP

SALT TO TASTE

PREPARATION:

1. WASH,WIPE AND SLIT GREEN CHILLIES LENGTHWISE WITHOUT CUTTING THE CHILLIES INTO TWO.

2. HEAT SUFFICIENT OIL IN A KADHAI AND DEEP FRY FOR ONE MINUTE.DRAIN AND PLACE ON AN ABSORBENT PAPER AND SET ASIDE.

3. DRY ROAST SESAME SEEDS,CORIANDER SEEDS AND CUMIN SEEDS.GRIND THEM ALONG WITH ROASTED PEANUTS,DRIED RED CHILLIES ,GINGER AND GARLIC.

4.HEAT 2 TABLESPOONS OIL IN A PAN,ADD MUSTARD SEEDS.ONCE THEY SPLUTTER ADD CURRY LEAVES AND SAUTE FOR 1/2 MINUTES.ADD ONION AND SAUTE STIRRING CONTINUOUSLY TILL ONION TURNS LIGHT GOLDEN BROWN.

5. ADD TURMERIC POWDER AND MIX WELL.ADD THE GROUND PASTE AND SAUTE FOR 3 MINUTES,STIRRING CONTINUOUSLY.ADD 1/2 CUPS OF WATER AND BRING TO A BOIL.REDUCE HEAD AND COOK FOR 10 MINUTES.DISSOLVE TAMARIND PULP IN 1/2 CUP OF WATER AND ADD.

6.ADD FRIED GREEN CHILLIES AND SALT AND COOK ON LOW HEAT FOR 10 MINUTES.