ALOO SABZI RECIPE

Ingredients for potato curry recipe:

250gms Aloo (Potatoes)
2 tbsp Oil
1/4 tbsp Turmeric powder
2 nos. Green chillies
4-5 nos. Curry leaves
1/2 tsp Mustard seeds
Salt To Taste

How to make aloo subzi:

• Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti or paratha.
• For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds.

ALOO DAHI WALE RECIPE

Ingredients:

500gm aloo (potatoes) boiled and peeled
1 tbsp ginger-finely sliced
a pinch asafoetida
1 tsp cumin seeds
1/2 tsp garam masala
2 tsp coriander powder
2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup yogurt (curd)
3-4 green chillies
2 tbsp clarified butter
1 tbsp coriander leaves-chopped

Preparation:

• Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use.
• Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried.
• Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended.
• Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.
• Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes.
• Serve aloo dahi wale hot, garnished with coriander leaves.

TOMATO AND COCONUT SOUP RECIPE

Ingredients:

1/2 tsp mustard seeds
2 tsp sugar
1 pinch asafoetida
2 tblsp oil
1 1/2 cup tomato puree
2 green chillies
2 cup warm water
4 -5 curry leaves
1/4 coconut medium
salt to taste

How to make tomato and coconut soup :

• Cut the coconut into small pieces.
• Wash , take off the stem and de-seed the green chillies.
• Heat up the oil over a medium heat up and mix in the mustard seeds.
• As soon as they crackle, mix in curry leaves and asafoetida and fry for 15 seconds.
• Mix in the tomato puree, coconut pieces, green chillies and water and bring to a slow simmer, stirring occasionally.
• Take off from heat up and allow to cool slightly.
• Mix in the soup in a blender until smooth.
• Pour out into a pot and mix in salt and sugar and simmer (boil slowly at low temperature) for 5 minutes.
• Take off from heat up and serve hot.

BANANA CHIPS RECIPE

Ingredients:

oil for deep frying
1/4 tsp turmeric powder
salt according to taste
5-6 raw bananas

How to make banana chips :

• Take off and put bananas in plenty of salted iced water.
• Slice bananas with a chip slicer into water, mix in in turmeric.
• Keep for 10 minutes, remove out water fully.
• Spread out on a kitchen cloth to take off moisture.
• Heat up oil in a wok till smoky.
• Fry banana slices in one-layer batches for a minute or two or until crisp.
• Lift chips out with slotted spoon and remove on paper towels.
• Sprinkle with salt before serving.

KACCHE KELE KI CHAAT RECIPE

Ingredients:

4 raw banana (katche kele)
4 tblsp each of chilly sauce and meethi chutney
1 tsp chat masala
oil for frying
1 tsp chopped coriander

How to make kachhe kele ki chaat:

• Peel banana and cut fine slices of it like that of chips.
• Dip them in cold water for at least 30 minutes.
• Heat oil in a pan and deep fry all the banana slices until they turn golden brown. Keep them aside.
• Now mix chilly and meethi chutney with the chips well and place them in a serving dish.
• Garnish with coriander and sev.
• Sprinkle some chat masala on the top and serve.

SINGHADE KA HALWA RECIPE

Ingredients:

500 gm hare singhade (fresh water caltrop)
125 gm sugar
100 gm thickened milk (mawa)
1 tbsp clarified butter (ghee)
1 cup milk (doodh)
1/4 tsp cardamom powder (elaichi)
5-6 cashew nut (kaju)
5-6 almond (badam)
few drops of yellow colour (peela rang) 

How to make kuttu ka halwa:

• Peel singhade and grate them.
• Fry singhade in a pan with ghee.
• Grate thickened milk and add to the above until it becomes light brown.
• Boil milk, sugar and 1 cup milk in a container.
• Add thickened milk and stir continuously until it thickens.
• Then add 2-3 drops of colour and remove it from the flame.
• Garnish with cardamom powder and finely chopped almond and cashew nuts and serve hot.

APPLE JELLY RECIPE

Ingredients:

1 1/2 Kgs cooking Apples (Seb)
1 1/2 pints Water (6 teacups)
2 Cloves (Lavang)
Sugar (Cheeni)
juice of half Lemon (Nimbu) 

How to make apple jelly:

• Cut the apples in quarters and boil them in water with cloves till they become soft.
• Drain through a muslin cloth.
• Measure the juice and allow 2 cups sugar to each pint of juice.
• Heat the juice, add the sugar and lemon juice and stir till dissolved.
• Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
• Cool and pour into clean and dry jars.

APPLE JAM RECIPE

Ingredients:

1 kg cooking Apples (Seb)
750 grams Sugar (Cheeni)
2 cups Water
2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid 

How to make apple jam:

• Peel, core and cut the apples into slices, cook in water until tender.
• Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.
• Cool a little and pour into sterilised jars and cork tightly.
• Serve after one day. 

Cheese Egg Roll Recipe

Ingredients:

2 Eggs
4 Bread slices
4 tbsp cheese
3 tbsp (level) Cornflour
1 tsp Chilli powder
1 (small) onion
2 green chillies
1 tsp Garlic paste
Green coriander
2 tbsp leaves
Oil for shallow frying

How to make cheese egg roll:

• Mix all the ingredients (except bread and oil) together in a bowl.
• Layer bread quarters with the egg-cheese mixture and keep aside.
• Heat oil in a frying pan, carefully slide in the layered bread quarters (mixture side down) into the hot oil. Fry for 2-3 minutes, then turn over to other side. Fry until golden brown on either side.
• Drain excess oil on absorbent paper and serve piping hot, on a bed of cabbage leaves and accompanied by tomato ketchup.

FRUIT SALAD RECIPE

Ingredients:

3 Bananas
1 Apple
2 Orange
1Ripe Mango
1 Bunch Green Grapes
1/4th cup Pomegranate seeds
Few canned Cherries
1 Guava
1/2 cup sugar (or to taste)
1 lemon juice

Preparation:

• Peel and cut all fruits into banana and apple in the end to avoid browns.
• Pour lemon juice immediately on fruits.
• In a little water add sugar and half melt it on heat.
• Mix melted sugar to the fruits. Refrigerate it and serve the fruit salad chilled.
• Note: Salt and chaat masala can also be used

SPRING ROLL RECIPE

Ingredients:

Cover :
250 gms. All purpose flour (Maida)
1 Egg
Little Salt
Water to make batter
Filling :
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder

How to make spring roll:

• Sift the flour and add salt, egg and water and make a smooth batter.
• Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
• Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
• To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
• Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
• Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
• To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
• Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
• Deep fry in hot oil until golden.
• Serve the vegetarian spring roll hot.

Cabbage Paratha Recipe

Ingredients:

For the stuffing
2-3 cups cabbage (finely chopped)
1 tsp red chilly powder
salt to taste
Oil
For the parathas
2 cups wheat flour
salt to taste
Ghee or oil 

How to make stuffed cabbage paratha:

• For the stuffing heat oil in a pan and add chopped cabbage.
• Now add red chilly powder and salt.Mix well.
• Cook it covered with a lid till the cabbage is cooked and water evaporates.
• Kepp the cooked vegetable aside to cool.
• For the parathas knead the dough by adding salt and enough water so that it is soft and smooth.
• Take a small portion of the dough and make a ball.
• Now roll this ball in a shape of a roti.Put the cabbage stuffing on it.
• Now roll another roti and spread it on top of the first roti and seal the sides with some water on the edges so the stuffing does not come out.
• Heat a tawa.Place the stuffed paratha gently on the tawa and roast it from both sides by greasing it with oil or ghee.
• Serve hot with curd,pickles.

STRAWBERRY PUDDING RECIPE

Ingredients:

12 merry biscuits
400 gm fresh cream
1 packet strawberry jelly
1 tin cherry
2 cup sugar
3 cup milk
3 tbsp custard powder
1 tsp vanilla essence

How to make strawberrry pudding:

• Dissolve custard powder in 1/2 cup milk.
• Add 3 tbsp sugar to the remaining milk and boil it.
• After 1 boil, add custard powder and stir continuously until it thickens.
• Then Remove it from the flame and add essence to it. Let it cool and place in the refrigerator.
• Prepare the jelly according to the instructions.
• Let it cool and refrigerate it for setting. Then take it out.
• Grind rest of the sugar and add it to the cream.
• Beat it until it thickens and add cream to it.
• Take out the seeds of cherries and keep its juice aside.
• Place half of the custard in a bowl and spread half of the jelly over it.
• Now dip each biscuit in the juice taken out of cherry tin and place it on the jelly.
• Spread cherry on the biscuits.
• Now spread the remaining jelly on it and then the remaining custard.
• Garnish with cherries and serve it chilled

CHOCOLATE BREAD PUDDING RECIPE

Ingredients:

300 ml Milk
4-5 tblsp Sugar
4 Slices Brown Bread
3 Eggs
2 tblsp Drinking Chocolate or cocoa powder
1/2 tsp Vanilla Essence
250 ml Thick Sweetened Cream

How to make chocolate pudding with cream:

• Cut the bread into pieces. Beat the eggs and add the essence.
• Warm the milk and mix in the sugar. Gently mix in the cooca powder.
• Put off the flame and add the beaten eggs and the breadcrumbs. Mix well.
• Grease pudding mould and pour the mixture into the mould.
• Cover lossely with foil and steam in a rice cooker or pressure cooker without whistle for 30 - 40 minutes or until the pudding is spongy.
• Allow the pudding to shrink before unmoulding.
• Then put it in the fridge for 1 hour before serving with fresh, thick and sweetened cream

GARLIC CHUTNEY RECIPE

Ingredients:

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste

How to make garlic tamarind chutney :

• Sauté the garlic, coconut in oil.
• Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
• Then grind the saute mixture with roasted red chillies and tamarind pulp.
• Add the garlic and salt and grind once again to a smooth paste.

AMLA KI CHUTNEY RECIPE

Ingredients:

200 gms Green Corainder (Cilantro)
250 gms Amla
100 gms Green Chillies
1 small Ginger
1 tsp Salt

How to make amla ki chutney :

• Clean and wash the corainder.
• Chop the amla into small pieces and remove the seed.
• Chop green chillies and ginger.
• Put all the ingredients in a mixer and make it into a fine paste.

Cheese Pizza Recipe

Ingredients:

2 pizza bread
2 amul cheese cubes
1/2 cup tomato ketchup
2 onion (pyaj)
1 tomato (tamatar)
1/2 cup cheese spread
2 capsicum (shimla mirch) 

How to make homemade cheese pizza:

• Cut the vegetables into rings.
• Grate cheese.
• Spread the ketchup on the pizza bread.
• Now spread the rings of the vegetables.
• Lastly spread cheese and cheese spread.
• Bake in a preheated oven for 10 minutes and serve hot.

Cheese Pakora Recipe

Ingredients:

2 cheese cubes
1 onion (pyaj)
2 green chilly (hari mirch)
2 bread slice
7-8 curry leaves (meethi neem)
1 cup gram flour (besan)
1 tsp corn flour
a pinch baking powder
a pinch citric acid
1/2 tsp salt (namak)
1/4 tsp red chilly powder (lal mirch)
oil for frying

How to make cheese pakora:

• Finely chop hari mirch and pyaj.
• Cut cheese cubes and bread into cubes.
• Mix all the ingredients in besan and make a thick batter using water.
• Heat oil in a pan and deep fry all pakoras until they turn brown.
• Serve them hot with sauce or chutney.

CHOCOLATE CHIP COOKIES RECIPE

Ingredients:

1 1/4 cup Fine Wheat Flour (Maida)
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter
1/2 cup Brown Sugar
1/4 cup Sugar
1 small sized Egg
1 tsp Vanilla Essence
1 cup Chocolate Chips
1/2 cup chopped and roasted Walnuts

How to make chocolate chip cookies:

• Mix the flour, baking soda and salt evenly in a bowl.
• With the mixer running, beat butter, sugar and brown sugar together until creamy.
• Add the egg and vanilla essence.
• Now add flour.
• When flour is fully blended mix the chips and walnuts.
• Preheat the oven to 190 degrees.
• On a tray place a large ungreased cookie sheet.
• Now drop a spoonful of the batter on the sheet 2 inches apart.
• Bake for 10 -1 2 minutes

BUTTER COOKIES RECIPE

Ingredients:

6 cups All purpose flour (maida)
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract

How to make butter cookies:

• Sift flour, baking powder, salt and sugar together. Mix well.
• Add the butter.
• Add egg, cream and vanilla extract thoroughly.
• Wrap this dough into a foil and refrigerate for atleast 24 hrs.
• Reheat the oven for 400 degrees.
• Now roll the dough into a crust which is 1/4 to 1/8 thick.
• Now with the help of a cookie cutter, cut the cookies.
• Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.

ALMOND HONEY MILK RECIPE

Ingredients:

1/4th cup blanched Almond (Badam)
2 cup Milk (Doodh)
1/4 tsp Cardamom seeds
3 tblsp Honey (Shahad) 

How to make almond honey milk:

• Place the nuts in a blender and process until finely chopped.
• Add 2/3 cup mil and process until smooth paste.
• Pour the milk into a heavy-bottomed pan and whisk the remaining milk.
• Place the milk over moderately high heat and, stirring constantly, bring it to full boil.
• Remove the pan from the heat, add cardamom seeds.
• Place the pan over high heat and bring to boil.
• Remove the pan from the heat and add honey.
• Again place the pan over heat and bring the milk to just boiling point, pour it the strainer resting over a pan.
• Pour the milk back and forth from one pan to another for at least a minute or until frothy.
• Pour into warmed mugs and serve at once.

AAM PANNA RECIPE

Ingredients:

3 medium size green raw mangoes 1 cup Sugar 1 tblsp roasted cumin powder Black salt to taste Salt to taste 2 cup water 1 tblsp Mint leaves (pudina patta) Ice crushed How to make aam panna: Place the mangoes along with water in a sauce-pan and bring to a boil. Simmer for 10 minutes.Then remove from fire Alternately you can pressure cook the mangoes with water till soft. Let them cool and then peel the mangoes and get the pulp with the help of a spoon. Grind mango pulp along with water to a smooth paste. In a pan take the pulpy mixture, add sugar and let it cook on flame till the sugar dissolves completely. Stir continously lest you burn the mixture. Remove from fire and add roasted cumin powder, black salt and salt. Let this mixture cool down properly. To make the drink : take a tall glass pour 1 -2 tblsp of the mango mixture and pour in chilled water till 3/4 th. Now add finely chopped mint and crushed ice. Garnish with mint leaves and serve immediately. Note: 1. You can increase or decrease the quantity of sugar as per your desire. 2. You can use jaggery instead of sugar. 3. This mixture can stay in refrigerator for upto a week.

MIX VEGETABLE SOUP RECIPE

Ingredients:

1/2 cup carrots (chopped)
1/4 cup french beans (flas beans) (chopped)
1/2 cup peas (matar) (shelled)
1 1/2 cup tomato (tamatar) puree
1 tsp garlic (lasan) paste
1 tsp ginger (adrak) paste
2 tsp coriander leaves (dhania patta) (chopped)
3-4 tsp butter
3 glasses of water
salt (namak) and pepper to taste
for garnishing :
cheese granted

How to make mix vegetable soup:

• Melt butter, fry ginger and garlic paste, add tomato puree, carrots, French beans, peas and water. Pressure cook for 5-6 minutes.
• Add coriander leaves.
• Boil for 2-3 minutes.
• Garnish with cheese.
• Note : If you want thick soup, then add 2 tsp of corn flour mixed in 1/2 cup milk.

Hara Bhara Kabab Recipe

2 potato (alu)
1 cup pea seeds (matar)
a piece ginger (adrak)
2 green chilly (hari mirch)
few coriander leaves (dhania patti)
1 tsp cumin seeds (jeera)
1/4 tsp black pepper powder (kali mirch)
1/2 tsp salt (namak)
oil for frying

How to make hara bhara kebab :

• Boil, peel and grate potato.
• Boil peas and strain.
• Make a fine paste of ginger and green chilies.
• Finely chop coriander.
• Heat 1 tbsp oil in a pan and crackle cumin seeds.
• Now fry peas, ginger, green chilies paste, coriander, salt, and black pepper powder.
• Mix properly and remove it from the gas.
• Add this to the potatoes mixture and make kababs of long shape.
• Heat oil in a pan and deep fry all kababs in it until they turn golden brown.
• Serve them hot.

Paneer Dosa Recipe

Ingredients:

3 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
1 tsp fenugreek seeds (dana methi)
400 gm potato(alu)
2 large sized onion (pyaj)
150 gm cottage cheese (paneer)
3 green chilly (hari mirch)
1 tsp mustard seeds (rai)
1/4 tsp turmeric powder (haldi)
10-12 curry leaves (kadi patta)
oil as required
1 1/2 tsp salt (namak) 

How to make paneer dosa:

• Soak rice, dal and dana methi for 6 hours.
• Then grind them to a fine thin batter by adding little water.
• Add salt to it and leave it covered for 12 hours for fermentation.
• Peel potato and cut into small pieces.
• Chop onion also into long pieces.
• Grate paneer.
• Finely chop hari mirch also.
• Heat 2 tbsp oil in a pan and crackle rai and curry leaves.
• Then fry onion in it until it turns light brown.
• Now put alu, hari mirch and paneer and mix well.
• Now put 1/2 tsp salt, lal mirch and haldi in it.
• Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.
• Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
• When cooked spread paneer mixture on it.
• Grease all the corners with oil.
• Roll and remove it from the gas.
• Put little water on the tawa and wipe it with a clean cloth before making each dosa.
• Serve them hot with hot sambhar and chutney.

MISSI ROTI RECIPE

Ingredients:

1 cup Whole Wheat Flour (atta) 1/2 cup Gram Flour (Beasn) 1/2 tsp Saboot Dhania (Coriander Seeds) 1/2 tsp Ajwain 1/4 tsp Jeera Powder 1/4 tsp Garam Masala 1 - 2 tsp fenugreek leaves (kasoori methi) 1/2 tsp Red chili powder 1/2 tsp Salt 1 Green chilli 1 tblsp chopped Coriander Leaves Pinch of Baking soda 1/4 tsp Turmeric powder 2 tbsp oil Water to knead How To Make Missi Roti: Mix Wheat flour, gramflour, salt, chili powder, turmeric powder, ajwain, jeera powder, corainder seeds, garam masala, soda, finely chopped green chilly, finely chopped corainder leaves and crushed kasoori methi. Mix well. Now add oil and rub it into the flour. Slowly add water little by little and make a soft dough and keep it covered with damp cloth for 30 minutes. Knead the dough again and make small balls. Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. Before serving cut it into half and smear some butter on it. Serve hot with pickle and curd. Note: 1.It can also be cooked in an oven or tandoor. 2. Instead of tawa you can bake them in a home tandoor as well. 3. Variations: You can also add fresh methi leaves instead of dried methi, grated ginger and even chopped onion.

BOMBAY SANDWICH RECIPE

Ingredients:

4 slices of bread 4 tsp butter 1/2 cup green chutney 2 boiled potatoes (pilled and sliced thick) 1/2 cucumbers (thinly sliced) 2 tomatoes (thinly sliced) 1 onion (sliced very thinly) 1 tsp chat masala 1 tsp red chili powder 1 tsp salt 2 tsp zero size sev For Green Chutney 3 green chillies Few Sprigs of mint leaves 1/2 bunch of coriander leaves salt to taste 1 tsp Lemon Juice How to make bombay sandwich with green chutney: For the green chutney- grind together green chillies, mint leaves, coriander leaves, salt and lemon juice to a smooth paste. Trim off the edges of each slice of bread, apply 1 tsp of butter and 1/2 tsp of green chutney on each and keep aside. Place the slice of bread, with the buttered slide facing up , on a clean flat surface. Arrange few cucumber pieces over it and sprinkle 1/4 tsp of chat masala over it. Arrange two slice of onion, 2 slice of potato and 2 slices of tomatoes over it. Sprinkle salt and red chili powder over it and again evenly sprinkle chat masala over it. Place the other slice of bread with the buttered side facing downward. Cut into four equal parts and on top sprinkle 0 size sev over it. Or If you want you can even toast or grill them in a griller with butter smeared on both sides and then sprinkle some 0 size sev on it. Serve immediately with ketchup and green chutney.