Mithas-e-Guftagu

Ingredients

Ghee

Sevaiyan

Sugar

Maava

Milk

Basmati Rice (washed and ground to a coarse powder)

Cardamom powder

Almonds (cut into slivers)

Method

1. Heat ghee and fry sevaiyan in it till golden brown. Keep aside.

2. Combine sugar with just enough water to cover it and cook till a two-string consistency syrup is made. Mix in fried sevaiyan and cook for a few more minutes.

3. In another vessel, combine the maava with half the milk and sugar and cook to make rabdi.

4. In a frying pan, combine remaining milk with remaining sugar and ground rice and cook to make firnee. Mix in cardamom powder.

5. In a serving bowl, make a layer of sevaiyan. Top with a layer of firnee, followed by a layer of rabdi, topped with almonds. Repeat the process for all serving bowls.

6. Serve chilled.

Stuff-In Vegetable Paratha

INGREDIENTS

For the dough
---------------------
wheat flour
Plain flour (Maida)
Salt
Oil
Water

For the stuffing
-----------------------
Cabbage
Cauliflower
Green peas
carrot
French beans
Red, yellow capsicums
Onion
Mint leaves
Coriander leaves
(finely chopped & boiled above all vegetables)
Potato (Boiled & mashed)
Ginger-chilly paste
Cumin seeds
Salt
Black Pepper
Chat masala
Lemon juice
Oil

METHOD

1. Mix the plain flour, wheat flour, salt, oil. Add enough water to make a soft dough.

2. Keep the dough aside.

3. Take a oil in pan & add cumin seeds, ginger-chilly paste, all boiled and chopped vegetables.

4. Saute those vegetables for 5 to 10 minutes.

5. Now add all vegetables in mashed potatoes. Then add salt, black pepper, chat masala, lemon juice & make stuffing ready.

6. Make parathas of that dough with stuffing.

7. Put the paratha on a tava & cook it with oil both sides.

8. Serve the parathas hot with salad & curd.

Vegetable Upma

INGREDIENTS

Suji
Urad dal
Hing
Cumin seeds
Ginger paste
Green chillies (Chopped)
Potatoes (Chopped)
Onion (Chopped)
Tomato (Chopped)
Green Peas
Carrot (Chopped)
Warm water
Curd
Salt
Oil
Fresh Coriander leaves

METHOD

1. Roast the suji in one kadai and keep aside.

2. Heat oil in kadai and then add cumin seeds, urad dal, hing & ginger paste.

3. Now add all vegetables and saute them for 10 to 15 minutes.

4. After saute vegetables add roasted suji and mix it well.

5. After 5 minutes add warm water and curd.

6. Now add salt and mix it well & cook for 10 minutes.

7. Garnish it with fresh coriander leaves and serve it hot.

Tomato Cheese Soup

INGREDIENTS

Tomatoes
Onion
Potato
Butter
Grated cheese
Salt
Black pepper
Coriander leaves
Fresh cream
Bread crumbs

METHOD

1. Boil the tomatoes with onion & potato.

2. Peel of the boiled tomatoes and blend the tomatoes with onion and potato.

3. Filter the tomato puree.

4. Heat the butter in one vessel, add the puree and cook them for 10 to 15 minutes.

5. Add the salt and black pepper according to the taste & again cook for a while.

6.Then get stove off and add fresh cream, grated cheese.

7. Garnish soup with fresh coriander leaves and serve it hot with bread crunbs.

Paneer-Corn Kadai

INGREDIENTS

Paneer
Corn
Ginger-Garlic paste
Onions (Chopped)
Coriander-cumin sedd powder
Turmeric powder
Chilly powder
Garam masala
Kasuri methi
Tomatoes
Capsicum (Chopped)
Fresh cream
Sugar
Ghee/Oil
Salt
Cheese

METHOD

1. Cut the paneer into wide strips and deep fry lightly in ghee. Place in lukewarm water.

2. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.

3. Heat 3 tbsp ghee and fry the onions until golden. Add the paste and fry for 1/2 minute.

4. Add the coriander-cumin seed powder, turmeric powder, chilly powder, garam masala, kasuri methi and fry again for 1 minute.

5. Add the tomato puree and capsicum, cover and cook for 4 to 5 minutes.

6. Add paneer, corn, salt and cook for 2 to 3 minutes.

7. Finally add the cream, sugar and garnish it with cheese and serve hot.

Hara Bhara Kabab

INGREDIENTS

Fresh spinach leaves (Blanched & Chopped)
Green Peas (Boiled & Mashed)
Potatoes (Boiled & Grated)
green chillies (Chopped)
Coriander leaves
Ginger (Chopped)
Chaat masala
Salt
Corn flour
Oil

METHOD

1. Mix together the spinach leaves, peas & potatoes. And the green chillies, fresh coriander, ginger, chaat masala & salt.

2. Add the corn flour for binding.

3. divide the mixture into small balls and then press it between palms to give it a flat tikki shape.

4. Heat the oil in a kadai & deep fry all tikkis.

5. Drain on absorbent paper and serve hot.

Masala Vegetable Pulao

INGREDIENTS

Steamed rice
Garlic (Chopped)
Capsicum
Green peas
Carrot
French beans
Green chilly (Chopped)
Coriander leaves
Salt
Ghee
Butter

For the paste
-------------------
Onion
Tomato
Cumin seeds
Red chilly Powder
Cardamom
Bay leaf
Cinnamon
Ginger
(make paste of above all ingredients without water)

METHOD

1. Take 2-3 tbsp ghee in one kadai and add chopped garlic.

2. Add the paste and saute it, after that add all vegetables & salt and cook them five minutes.

3. Now add the steamed rice and mix it well.

3. Add some butter & cook them for some time.

4. Garnish this pulao with fresh coriander leaves and serve hot.

Tofu Bhurji + Palak Kulcha

TOFU BHURJI

Ingredients

Tofu grated (squeeze water out of it)

Onion chopped

Capsicum chopped

Tomato chopped

Carrot diced

Curd

Fresh cream

Green chilly-garlic paste

Garam masala

Cumin seeds

Red chilly powder

Turmeric powder

Salt

Method

1. Take oil in kadai and add cumin seeds, chilly-garlic paste. Saute it for a min and add chopped onions, carrots and capsicums. Cook it for few mins.

2. Add tomatoes and grated tofu and mix well.

3. Add curd and all masalas. Lastly add fresh cream and cook it until it releases oil from side in kadai.

4. Garnish with grated tofu / cheese and serve hot with kulcha.

PALAK KULCHA

Ingredients

For dough

----------

Maida

Wheat flour

Curd+Milk

Sugar

Salt

For filling

-----------

Chopped spinach leaves

Boiled and mashed potatoes

Chopped green chillies

Chopped coriander leaves

Cumin seeds

Chat masala

Salt

Method

1. Mix equal proportions of wheat flour and maida, sugar and well.

2. Make a soft dough using curd and milk (use lil water if needed)

3. Cover and keep aside for 2 hrs. Use oil for binding.

4. Mix all the ingredients of filling well and form into small balls.

5. Take a ball of dough and add filling inside. Roll out and roast in tandoor or on tawa up-side-down.

6. Use butter while serving.

Bisibele

Ingredients

For rice

--------

Rice

Tuver dal

Diced vegetables - green peas, carrot, potatoes

Onion chopped

Tomato chopped

Aamchur powder (or imli chutney)

Ghee

Turmeric powder

Hing

cumin Seeds

Red chilly powder

Oil

Salt

For seasoning

-------------

Garlic chopped

Red chilly powder

Salt

Oil

For spice powder

--------------------

Roast and grind:

Tuver dal - 1 tsp

Chana dal - 2 tsp

Urad dal- 1 tsp

Dhana (seeds) - 1 tsp

Cumin seeds- 1 tsp

Cinnamon - 2 pcs

Cloves - 5

Black pepper - 6

Fenugreek seeds - half tsp

Saunf/Aniseeds - half tsp

Curry leaves - 5

Red chillies - 4

Method

1. Cook the rice after adding salt and water.

2. Cook the tuver daal after adding water, tomato, hing. Once it is done, grind it well.

3. In kadai, heat some oil and saute chopped onions. Once they turn light brown, add chopped vegetables along with chopped tomato, mix well and saute for few mins. Add salt to taste.

4. Add aamchur powder, haldi, red chilly powder and a little water. Cook until the vegetables are soft. Add the spice mixture and saute for 2 more minutes until it gives nice aroma.

5. Lastly add cooked rice and dal to this mixture and mix well. Cover and cook for about 10 minutes.

6. Heat oil in a small pan and add chopped garlic, salt.

7. Pour this seasoning over prepared rice and garnish with onions.

Beetroot Rice

Ingredients

Basmati rice 80% cooked

Carrot diced and boiled

Green peas boiled

Beetroot shredded

Corn boiled

Tomato chopped

Onion chopped

Capsicum chopped

Tofu diced

Butter/oil

Salt

Red chilly powder

Haldi powder

Garam masala

Spring onion greens chopped

Method

1. Take butter/oil in kadai and add chopped onion and capsicum. Saute it for a min on high flame and add tomato, carrot, corn and green peas into it and stir it for a while.

2. Add tofu and cooked rice in kadai. Keep gas on lowest flame and mix well.

3. Lastly add beetroot and mix till rice is coated with light pink color. Garnish with spring onion greens and serve with curd.

Dry Manchurian

Ingredients

For Balls

---------

1 cup Shredded cabbage

1 cup Shredded carrots

2 tbsp Maida

2 tbsp Cornflour

Spring onion greens chopped

Salt

Red chilly powder

Black pepper powder

Aji no moto

For slurry

----------

1 tbsp cornflour

3 tbsp water

1 tbsp soya sauce

1 tbsp red chilly sauce

Salt

Aji no moto

For gravy

----------

2 tsp oil

Chopped garlic

Chopped green chillies

Chopped spring onion whites

Chopped spring onion greens

Method

1. Mix all ingredients of balls and keep aside for around 5 mins. Then make balls out of them of random shape and fry on high flame till its dark brown in color.

2. Mix all ingredients of slury and stir it nicely.

3. Take oil in pan and add chopped garlic and green chillies. Saute it for a while and add whites of spring onions. Cook it for half min and then add greens of spring onions. Mix well.

4. Add prepared slurry in pan and stir fast. Immediately add the manchurian balls. Mix well and make each ball coated with the gravy.

5. Garnish with spring onions and serve hot.

Sabudana Vada

INGREDIENTS

sabudana
Potatoes (boiled and mashed)
Roasted peanuts (coarsely ground)
Green chillies (finely chopped)
Fresh coriander leaves (finely chopped)
Lemon juice
Salt
Oil


METHOD

1. Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water.

2. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly.

3. Divide into lemon sized balls, flatten between palms of your hands.

4. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper.

5. Garnish vadas with green chillies, coriander leaves and lemon slices.

6. Serve hot with chutney of your choice.

Green Pulao

Ingredients

Spinach

Basmati rice

Ginger-garlic-green chillies paste

Coriander-mint paste

French beans (chopped)

Green Peas (boiled)

Onions (chopped)

Tomato (chopped)

Salt

Oil

Garam masala (or biryani masala)

Method

1. Cook basmati rice in open vessel on low heat and add lil salt. (Cook up to 80%)

2. Blanch and boil spinach leaves and grind them to make smooth paste.

3. Take oil in pan and add ginger-garlic-green chillies paste and saute it for a while. Add chopped onions and french beans into it. Make it light brown.

4. Then add chopped tomatoes, green peas and mix well. Once it starts smelling, add both pastes (spinach, coriander-mint) in it and stir for few mins.

5. Add salt and garam masala powder and in a min, add cooked basmati rice. Mix well, garnish with coriander leaves and serve hot with Curd.

Ragda-Patis

Ingredients

For Patis

---------

Boiled potatoes

Green chili paste

Ginger paste

Garlic paste

Cornflour

Coriander leaves

Bread Crumbs

Salt

For Ragda

-----------

Dried white peas (soaked overnight and boiled)

Tomato (chopped)

Onion (chopped)

Green chili-ginger-garlic paste

Garam masala

Jeera

Hing

Aamchur powder

Red chilly paste (kashmiri mirch - for color)

Coriander powder

Red chili powder

Lemon juice

Oil

Salt

Method

1. Soak Dried white peas in water for 2-3 hours and pressure-cook them.

2. Heat 2-3 tbsps of oil and add chilly-garlic-ginger paste, saute it for a min. Add chopped onions and tomatoes, stir it until it becomes light brown.

3. Add boiled white peas in the same and a cup of water. Add all masalas and lemon juice and mix well. Let it boil for a while.

4. Mix all ingredients of patis and make round shaped tikkis out of it.

5. Put some oil on Tawa on high flame and shallow fry it on both side (dark brown color).

6. Take patis in serving plate and add ragda on it. Add green chutney, imli chutney, chopped onions-tomatoes, aloo bhujia, chat masala and serve hot.

Dahi Wale Aaloo

Ingredients

Baby potatoes

Hung curd

Salt

Red chilli powder

Jeera powder

Sanchal

Garam masala

Chat masala

Kasuri methi

Ajwain

Lemon juice

Oil

Method

1. Peel and Parboil the baby potatoes.

2. Shallow fry the potaoes in the fry pan till they become brown all sides.

3. Take hung curd in one bowl and mix all masala ingredients and add shallow fried potatoes into the curd gravy.

4. Then keep the mixture in refrigerator for 2 hours to marinate.

5. After two hours take oil in pen and sizzle the marinate stuff.

6. Serve it sizzling hot.

Aloo Tikki

Ingredients

Potatoes
Ginger paste
Green chillies (chopped)
Red chilli powder
Garam masala
Salt
Bread crumbs
Coriander leaves
Oil to shallow fry

Method

1. First boil the potatoes in presure cooker with three or four whistles. Then peel the boiled potatoes.

2. Mix the all ingredients except oil in one bowl.

3. Make tikkis of that mixture.

4. Take oil in fry pen to shallow fry the tikkis. Fry tikkis both sides till they become brown in colour.

5. Serve hot tikkis with green chatney or tomato ketchup.

Sizzling Baby Potatoes

INGREDIENTS:

10-12 Baby potatoes

5-6 Baby corns

1/2 cup Capsicum (diced)

1/2 cup Spring onion Whites (chopped)

2 tsp Ginger-garlic paste

1/2 tsp Green chillies (chopped)

2 tsp Red chilly sauce

A pinch of Aji no moto (MSG)

2 tsp Soya sauce

1/2 tsp Chat masala

1/4 tsp Red chilly flakes

2 tsp Lemon juice

Salt, to taste
1 tbsp Oil

METHOD:

1. Peel and parboil baby potatoes. Parboil baby corns as well and prick them with a fork.

2. Mix baby potatoes, diced capsicums, baby corns with all the spices and lemon juice. Cover it with a lid or cling wrap and keep it in refrigerator for around 15 mins to absorb all the flavors.

3.Heat oil in pan, add ginger-garlic paste and chopped red chillies. Saute them for a while and add chopped spring onions and tomatoes.

4. Once onions are translucent, add red chilly sauce and aji no moto in that. Mix well and saute it for a min.

5. Add veggie mixture and toss well on high flame. Let it sizzle for a while and turn off the heat. Garnish with Spring onion greens and serve hot.

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Coriander-Mint Chutney

INGREDIENTS

1 bunch coriander leaves

1/2 cup mint leaves

1/2 cup hung curd

1/2 tsp black salt

Salt per taste

1/4 cup Lemon juice

1/4 tsp chat masala

1/2 tsp cumin powder

2 tsp roasted peanuts

METHOD:

- Take all above ingredients in a mixture jar.
- Grind it to smooth paste with dropping consistency.

Soya Sandwich

Ingredients

Soya chunks

Boiled and mashed potatoes

Milk

Onions (chopped)

Green chillies (chopped)

Bread crumbs

Salt

Red chilly powder

Wheat breads

Mayonnaise

Oil

Method

1. Soak soya chunks into milk for half hour. When it becomes softer, grind in mixture to make granules. Mix it with boiled potatoes and smash well.

2. Add chopped onions and finely chopped green chillies, salt and red chilly powder into it and mix properly (add corn flour if needed).

3. Make flat tikkis of bread size. Roll them in bread crumbs and shallow fry on tava.

4. Apply coriander-mint chutney on one side of bread and put 2-3 tomato slices. Place soya tikki on it and pour lil mayonnaise onto tikki.

5. Apply butter on the other side and put it in sandwicher to grill. Serve hot with ketchup.

Chirota

Ingredients

For dough

----------

Maida

Wheat flour

Milk

Water

Oil

Salt

For Masala

-----------

Rock salt

Jeera powder

Ajwain

Kasuri methi

Chat masala

Pepper powder

Chilly flakes

Method

1. Mix all ingredients and make a soft dough. Keep it aside for around 15 mins.

2. Mix all ingredients for masala and prepare a slurry by mixing maida and water.

3. Make a medium-thick roti from dough and spread the slurry on it. Sprinkle the masala and roll it up.

4. Cut it into pieces and just press gently with hand to make lil flat puri shape.

5. Deep fry them and serve with onions, tomatoes (julian cut).

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Italian Sizzler

SPAGHETTI BALLS

-----------------------

Ingredients

Boiled spaghetti

Boiled and mashed potatoes

Chopped onions

Cornflour

Green chillies (chopped)

Coriander

Paprika

Maida slurry

Fresh bread crumbs

Salt to taste

Method

1. Mix boiled spaghetti and mashed potatoes in a bowl. Add onions, green chillies, paprika and salt in the mixture. Add cornflour into it until it becomes a proper stuffing for making balls.

2. Mix maida and water to make a semi-liquid slurry. Apply this slurry to all the balls.

3. Roll them in fresh bread crumbs and deep fry on medium heat.

MARINARA SAUCE

----------------------

Ingredients

Fresh tomatoes

Chopped onions

Olive oil

Garlic

Basil (dried)

Oregano (dried)

Salt

Pepper powder

Method

1. Heat olive oil in pan on medium heat and add chopped garlic and onions into it. Saute until light brown in color.

2. Blanch tomatoes, make a chunky gravy and add it to pan.

3. Then add oregano, basil, salt and pepper and stir the ingredients to mix well.

4. Once the sauce begins to boil, reduce the heat to low and keep the gas on until it becomes thick.

5. Spread this sauce on spaghetti balls and serve on sizzler plate.

MACARONI

--------------

Ingredients

Boiled macaroni

Butter

Maida

Salt

Pinch of sugar

Pepper Powder

Milk

Cheese

Method

1. In a saucepan, melt the butter over medium heat. Add maida into it and roast for around a minute.

2. Add milk to it and stir constantly till it becomes smooth and thick in texture. Add a pinch of salt, pepper powder and sugar.

3. Combine the sauce with boiled macaroni. Add shredded cheese into it and mix well. (Make a top layer of cheese if you are going to bake this dish)

4. Serve hot with tomato ketchup.

Assemble everything on hot sizzler plate and serve wit buttered vegetables (babycorn, carrots, potatoes, capsicum, green peas etc.)

Sham-e-Kabab

Ingredients:

Boiled Cheakpeas (Black)

Besan

Roasted Papad crumbs

Mint leaves (chopped)

Coriander seeds

Jeera

Saunf (variyali)

Rock salt

Red chillies (dried)

Pepper powder

Green chillies (chopped)

Chat masala

Salt

Oil

Method:

1. Soak black cheakpeas overnight and pressure cook well. After that, smash it in a bowl and add besan, papad crumbs and prepare stuffing.

2. Mix coriander seeds, jeera, variyali, rock salt, pepper powder and dried red chillies, chat masala, roast them in on low flame till they smell good and grind to make powder. Add this powder to above stuffing.

3. Add mint leaves, salt and make round tikkis. Shallow fry them on pan and serve wit coriander-mint chutney.

Methi-Chana Masala...

Ingredients:

2 cup green chickpeas (Soaked overnight and pressure-cooked, if not fresh)

3 cups fresh methi leaves

1/2 cup curd

1 chopped tomato

1 chopped onion

1 tsp chopped garlic

1/2 tsp chopped green chillies

1 tbsp chopped coriander

1/2 tsp red chilly powder

1/4 tsp turmeric powder

1 tsp coriander powder

1/2 tsp garam masala
2 tsp lemon juice

Salt per taste

Method:

1. First boil water in pan and then add methi leaves, pinch of salt and sugar. Once it is done, grind it with green chillies and lil water and make a smooth paste.

2. Heat oil in pan and add cumin seeds. As it starts cracklin, add chopped garlic, onions and saute them for brownish color. Add chopped tomatoes and saute them until it gives soft texture.

3. Add the green paste (prepared in step 1) along with red chilly powder, haldi powder, garam masala, dhaniya powder and salt. Cook till it looks medium thick gravy.

4. Add green chickpeas (chana) with fresh curd, lil water and lemon juice, mix well and cook on medium heat until the chana absorbs all spices.

5. Garnish with chopped coriander and serve with hot rice or roti.