Ingredients:
1 3/4 cups maida

1 tablespoon corn flour

1/4 cup melted ghee ,cooled
a few drops of kewda essence

For the sugar syrup
1 cup sugar

1/2 cup water

Preparation:

For the sugar syrup
1.Combine the sugar and water in a pan and simmer till it reaches a 1 string consistency.
2.Remove from the heat and keep warm.

For Ghevar
1.Combine the flour, arrowroot and melted ghee in a bowl.
2.Add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate.
3.Add 2 more cups of water again in a thin stream while whisking continuously. At no point should the ghee and water separate.
4.The batter should be of a coating consistency. More water can be added if required to achieve the required consistency.
5.Keep the batter in a cool place away from the heat.
6.Place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould.
7.Remove 2 ladles of the batter at a time into a small bowl and place it near the gas range.
8.Heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. The batter should settle in the mould.
9.When the froth subsides, pour in another spoonful in the centre in a thin stream.
10.Repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick. Pour the batter into this centre each time.
11.Increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times.
12.When the centre is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee.
13.Immerse in sugar syrup, drain quickly and place on a serving plate.
14.Repeat steps 7 to 13 and use the remaining batter to make 24 ghevars.

Ingredients:
1 cup fresh green peas
1 cup besan (gram flour)
4 tbsp rawa (Suji/Semolina)
1 tbsp Eno (1\4 packet)
4 long green chillies
1 small piece of ginger
2 tbsp lemon juice
1 tbsp sugar
2 tbsp oil
Salt to taste
11/2 tbsp mustard seeds
1 tbsp sesame seeds
6-7 curry leaves
A pinch of asafoetida

Preparation:
1. Grind the peas, green chillies and ginger in to mixer. Do not add water in this paste.Make a smooth paste.
2. Take big vessel and add besan(gram flour) in it.
3. Add rawa, lemon juice, sugar, salt, and oil in it.
4. Mix all this ingredients very well with spoon.
5. After that add crush green peas paste in it.
6. Add 1\3 cup water and mix this material very well. For water use same cup as you use the cup for besan.
7. Spread the oil in those dish which you can use for steam.
8. Lastly add the Eno. When you add Eno (1\4 packet) or fruit salt then you can see like fragmentation in flour.
9. Mix very well.
10. Quickly spread this material into prepared dishes.
11. Steam this about 10 minutes.
12. After steam cut this into triangle shapes.
13. Place it into another dish. When you turn on into another dish it is come out nicely.
14. Heat the oil in a small vessel.
15. Add asafetida, mustard seeds, and sesame seeds and curry leaves.
16. Fry for a while and after that turn off the flame immediately.
17. Pour this mixture over the dhoklas.
18. Serve it hot with tomato chutney

Ingredients:

1 kg curd freshly made

1 cup powdered sugar

A few strands saffron

1/4 tsp nutmeg

1/4 tsp green cardamoms crushed

1 tbsp almonds

1 tbsp pistachio

Preparation:
1.Pour curd in a muslin cloth
2. Hang it up to allow to drip water
3. After 1/2 hour check the consistency of hung curd. It should not be too dry
4. In a bowl put hung curd and whisk it till fluffy and light
5. Whisk in saffron, nutmeg and cardamom
6. Add 1/2 the sugar
7. Whisk it in and taste for sweetness
8. The shrikand should be light and fluffy

Ingredients:

100 gm channa dal

1 tsp cummin seeds

1/2 tsp asafoetida (hing)

2 tsp green chilli and ginger paste

100 gm capsicum finely chopped

2 tsp chilli powder

250gms curd (whisked)

1 1/2 tsp sugar

1/4 cup coriander

2 tbsp oil

salt to taste

Preparation:
1.Soak channa dal in warm in warm water for 1 hour. Drain and keep aside
2.Add 2 cups of water and pressure cook dal till its soft.
3.Heat oil in pan add cumin seeds, asafoetida, ginger garlic paste and saute for some time.
4.Add dal, simmer for about 5 minutes
5.Remove from fire, add curds, sugar, coriander and mix well.

Ingredients:

250 gm gram flour

1 1/2 tbsp sooji

1/2 tsp citric acid

2 tsp ginger-chilli paste

2 tsp sugar

1 1/2 tsp Eno fruit salt

1/4 tsp mustard seeds

1/4 tsp sesame seeds

1 tsp chopped green chillies

2 tsp oil

1/4 tsp asafoetida

2 tbsp chopped coriander

1/2 tsp red chilli powder

Preparation:
1.Combine gram flour, sooji, citric acid, ginger-garlic paste, sugar in a bowl make a batter using 1 cup of water.
2.Add Eno fruit salt
3.Pour the batter into a greased container and place it into the steamer (idli steamer)
4.Let it steam for 7-8 mins.
5.For the tempering - heating oil and add mustard seeds and sesame seeds, green chilli and asafoetida. Remove from fire and add 1 tbsp of water. Pour the mixture over steamed dhoklas.
6.Garnish with coriander and sprinkle chilli powder

Ingredients:

1/2 cup gram flour (besan)

1 cup thin buttermilk

salt to taste

2-3 pinches turmeric powder

1 tbsp oil
For seasoning:

2 tbsp oil

1 tbsp sesame seeds

1/2 tbsp mustard seeds

1 tbsp coconut scraped

1 tbsp coriander finely chopped

2 pinches asafoetida

2 green chillies finely chopped

1 stalk curry leaves

Preparation:
1. Mix water, flour, salt and turmeric to form a batter.
2. Heat oil in a heavy pan, add batter.
3. Stir vigorously and evenly to avoid lump formation.
4. Cook till the mixture does not taste raw, stirring continuously.
5. When done (about 7-8 minutes), pour a ladleful in a large plate.
6. Spread as thin as possible with the back of a large flat spoon.
7. Use circular outward movements as for dosas.
8. When cool, cut into 2" wide strips.
9. Carefully roll each strip, repeat for all plates.
10. Place in a serving dish.
For seasoning:
1. Sprinkle coconut and coriander all over khandvi rolls.
2. Heat oil in a small pan.
3. Add cumin, asafoetida, curry leaves and chillies.
4. At last at sesame seeds and immediately pour over rolls.
5. Serve as is or with garlic chutney.

Ingredients:
2 cups gramflour

1/4 tsp soda bicarb

1/4 tsp ajwain seeds

1/4 tsp turmeric powder

1 tsp oil

salt to taste

oil to deep fry

Preparation:

1.Mix all ingredients, add water little by little to make very soft dough.
2.Take a fistful of dough, place on a greased polythene sheet.
3.With base of palm drag the dough in a straight line, from start.
4.For support hold the dough at starting point with other hand.
5.This will for a strip of the lump of dough.
6.A little practice will make this technique very easy.
7.Heat oil in a wide heavy pan.
8.Make 3-4 such strips, put in hot oil.
9.Fry on medium till crisp but not browned.
10.Drain and cool to crisp further.
11.Serve cool with papaya chutney, green chutney and tea.

Ingredients:

2 cups whole wheat flour (gehun ka atta)

4 tablespoons ghee

1 teaspoon cumin seeds (jeera) or carom seeds (ajwain)

salt to taste

Preparation:
1. In a wide thali or a bowl, combine the flour, ghee, cumin seeds and salt and mix well.
2. Add enough water and knead into a firm dough.Keep aside for 15 to 20 minutes.
3. Divide into 12 to 14 equal portions.Roll out each portion into a 100 mm. (4") diameter round.
4. Roast each round on both sides on a tava till golden brown, putting light pressure on the bhakhri so that the insides cook evenly.
5. Serve hot with any vegetable of your choice..

Ingredients:

250 grams toor dal

200 grams wheat flour

3 green chilies

3 tbsp green chili paste

50 grams groundnut

25 grams cashewnut

1 tbsp Turmeric powder

1 tbsp Mustard seeds

3-4 cloves

2 cinnamon

2 tomatoes

1 tbsp Tamarind

100 grams brown sugar

salt

1 tbsp Garam masala

1 tsp Ajama

4-5 tbsp Oil

2 tbsp Red chili powder

asafetida

½ cup cilantro leaves

3-4 tbsp Ghee.
Preparation:

1. Shift wheat flour.
2. Add salt, turmeric powder, ajama, red chili powder.
3. Mix well & add oil and knead the flour to roti like consistency.
4. Wash tuver dal and pressure cook it for three whistles.
5. Cool and remove the dal.
6. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
7. When they crackle add curry leaves, green chilies and a pinch of asafetida.
8. Pour tover dal. Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
9. Add tomato pulp, turmeric powder, salt and 2 cups of water.
10. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
11. Boil for 10 minutes and remove. serve warm. Sprinkle cilantro leaves.

Ingredients :
1 cup rice

1 cup urad dal

1 cup yellow moong dal

3 cups sour buttermilk

2 green chillies crushed fine

1/4 tsp ginger grated fine

1/2 tsp soda bicarb

2 tbsp oil

2-3 pinches red chilli powder

1/2 tbsp coriander finely chopped

Salt to taste

Preparation:
1. Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
2. The grain should be completely grind to a coarse flour in dry grinder or at the flour mill.
3. This flour should be like very fine soji in texture. Store in airtight container and use as required. Will keep good upto 2 months.
4. To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well. Keep- aside for 4-5 hours.
5. Dissolve sodabicarb in the oil & add to batter.
6. Mix all ingredients except red chilli powder and coriander.
7. Pour immediately in a 6" diam. greased plate.
8. Steam over water either in a cooker or steamer.
9. Pierce knife, and check, should come out clean if done.
10. Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
11. Cut into squares or diamonds and serve hot with coconut chutney.

Ingredients:
2 Fish heads (Salmon, Carp, White Fish or Red Snapper)

1-1/2 Cups yellow moong dal

1 Small onion

1 Inch ginger

3 Cloves of garlic

2 tsp Turmeric powder

1-1/2 tsp Cumin powder

1 tsp Coriander powder

1/4 tsp Black pepper powder

1-2 tsp Red chili powder (or to taste)

2-3 Whole green chilies

2 Bay leaves

1 tsp Bengali garam

1 Medium tomato, chopped

Salt to taste

1/4 tsp Sugar

1 Cinnamon stick

1/4 tsp Whole cumin

2 Cups water

Preparation:
1. Clean the heads of the fish thoroughly, removing the gills and eyes.
2. Cut the heads into four pieces. Sprinkle salt and coat with turmeric powder, so as to cover the pieces.
3. Keep aside for 10 minutes and then rinse in cold water. This removes the pungent smell.
4. Add fresh turmeric to the pieces. Deep fry the pieces and keep aside.
5. Meanwhile, boil the moong dal in sufficient water, with turmeric and salt.
6. The dal should be soft. Don’t mash it.
7. Make a paste of onion, garlic and ginger.
8. In a karahi or wok, heat oil. Add bay leaves, cinnamon stick, slit green chilies and whole cumin.
9. Once cumin starts to splutter, add the onion-garlic-ginger paste and fry over medium heat.
10. Now, add chopped tomatoes and then, the fried fish heads.
11. Mix well and then add the dry powders.
12. Stir to coat all the pieces and then pour in the prepared dal.
13. Mix well and bring to a boil. Check for salt and add sugar.
14. Once the dal comes to a boil, sprinkle Bengali garam masala and serve hot.
15. Fish Daal is ready.

*Bengali garam masala =(Dalchini, Elaichi and Lavang - equal portions, ground to a fine powder)

Ingredients:
200 gms Cottage cheese
1/2 kg Sugar
1/2 tsp Saffron (soaked in milk)
2 tbsp Cashew nuts
2 tbsp Almonds
Yellow colour
2 tbsp Cardamom powder

Preparation:
1. Mix cashew nuts, almonds, pistachios and cardamom powder.
2. Blend it well in mixie to make a powdered mixture.
3. Add saffron milk and make a paste.
4. Make small balls from this nut paste.
5. Cut cheese into two parts
6. Add saffron and colour to one part and keep the other part white.
7. Make small balls from both the parts.
8. Place a nut ball inside the white cheese balls.
9. Cover this with coloured cheese balls.
10. Prepare sugar syrup.
11. Boil the cheese balls in syrup over medium flame.
12. Cook it for more 20 minutes.
13. Keep it for cooling.
14. Serve with sugar syrup.

Ingredients:
1 Liter Fat milk

200 gm Sugar

50 gm Curd

Prepration:
1. Boil the milk.
2. Stir the boiled milk on medium heat till it gets reduced to half.
3. Mix sugar in milk thoroughly.
4. Keep the mixture for cooling.
5. Add curd into this mixture.
6. Cover it and keep it at a warm place for 8 hrs.
7. Misti Doi is ready.

Ingredients:
100 gms Paneer

2 tbsp Milk

4 tsp Powdered sugar

Few drops of rose or kewra essence

Silver foil

Prepration:
1. Blend all ingredients.
2. Arrange the mixture on a plate. Cool it.
3. Now cut it into pieces.
4. Decorate with silver foil.

5. Sandesh is ready.

Ingredients:
1 White fish, cut into 4 pieces (30mm chunks)

2 tsp Ginger, shredded
2 tsp Green chili chopped

1 tsp Turmeric powder

2 tbsp Black mustard seeds

2 tsp Panch phoron (equal parts of whole cumin, fennel, fenugreek, nigella and mustard seeds)

150 ml Water
Mustard oil for frying

Salt to taste

Prepration:

1. Heat oil in a kadhai or wok and fry the fish for 20 minutes. Set aside.
2. Make a fine paste of ginger, chili, turmeric and mustard seeds, with a little water, in the food processor.
3. Heat oil in a pan and add panch phoron.
4. When the seeds crackle, add the mustard paste and salt.
5. Cook for 5 minutes, stirring all the while.
6. Add fish and rest of the water. Simmer for 5 minutes.
7. Machher Jhol is ready to serve ,Serve it hot with boiled rice.

Ingredients:
1/2 Litre milk

3 tsp Lemon juice

2 tsp Refined flour (maida)

1/4 tsp Rose essence or cardamom powder

1 Cup water

1 Cup sugar

Prepration:
1. Take a pan and heat milk in it.& Bring it to a boil.
2. Remove it from the heat and add lemon juice
3. Stir slowly and gently till white curd forms on the surface.
4. Wash chenna well under the cold running water.
5. Remove the water properly.
6. Now knead it to make soft dough.
7. Combine flour with it and knead again.
8. Make small balls from the dough, keep aside.
9. For sugar syrup combine sugar and water in a saucepan and boil them.
10. Add chenna balls to the syrup and cook it for about 15 minutes with lid partially covered
11. Add rose essence to it.
12. Rasgulla are ready.

Ingredients:

1 green chilli slit

salt to taste

1/2 bunch fenugreek leaves (methi)

3 baby brinjals

1 tsp cumin seeds

oil for frying

1 pinch sugar

Prepration:

1.Cut brinjal into cubes.
2.Wash methi leaves thoroughly, cut roughly and keep aside.
3.Heat up oil in a kadhai.
4.Deep fry the brinjal pieces and set aside.
5.Heat up 1 tblsp oil in a pan.
6.Mix in cumin seeds and slit green chilli.
7.Once the cumin seeds begin to crackle, mix in the washed methi leaves.
8.Cover and stir fry for a while.
9.Mix in salt and a pinch of sugar and stir fry till done.
10Mix in the fried brinjal and stir fry for another 2 minutes and Serve hot.

Ingredients:

1 cup water
2 -3 drops lemon colour
1/4 tsp green cardamom powder
a few strands saffron
250 gms cottage cheese (paneer)
2 tblsp refined flour (maida)
100 gms condensed milk (unsweetened)
1 cup sugar

Prepration:
1.Melt sugar in water and heat up to make a thin syrup.
2.Knead the paneer with flour and shape into oval shaped fingers, mix in them to the sugar syrup and boil for eight minutes.
3.Take off from heat up and mix in lemon color to the syrup.
4.Cool for a while and take off the chum-chums from the syrup.
5.Mix in saffron and cardamom powder to sugarless, creamy, condensed milk.
6.Spread this on each piece and serve.

Ingredients:

2 tblsp lemon juice

2 tbsps mustard oil for frying

8 fish fillets

1 tblsp red chilli powder

4 red chillies whole

salt to taste

1 tsp mustard paste

1tsp turmeric powder

4 green chillies slit

2 tblsp coriander powder

1 tblsp garlic paste

1 tsp mustard seeds

1 bay leaf

2 cup onions chopped

1 tblsp ginger paste

1 tsp turmeric powder

1 tsp onion seeds (kalonji)

Prepration:

1.Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt & keep aside for 30 minutes.
2.Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
3.Take off and keep aside.
4.Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
5.Mix in cut onion and stir fry until slightly brown in colour.
6.Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
7.Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
8.Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
9.Take off and decorate with cut green coriander leaves

Ingredients :
Salted Butter 100 gms
Castor sugar 100 gms
Egg 2
Flour 125 gms
Milk 2 tsp
Kismis ½ cup
Baking powder 1 tsp
Lemon color few drops
Vanilla essence few drops

Prepration:

1.Mix butter and sugar till it is light and fluffy. Mix the dry ingredients and mix it with the batter slowly while stirring.
2.Add the colors, kismis and milk and stir for some time.
3.Pour the batter into a greased plate and cook on power 60 for 3 minutes at high mode.
4.Allow it to stand in the oven for sometime before serving.

Ingridients:

6 medium potatoes
4 tsp sugar
5 tsp chat masala
of ½ lemon
½ tsp each kala namak, garam masala, dhania, amchoor.
2 tbsp finely chopped fresh coriander leaves

Prepration:

1. Steam potatoes for 9 minutes, peel and cube them.
2. Mix sugar with 4 tbsp of water.
3. Micro high for 1 minute.
4. Stir to dissolve the sugar.
5. Mix chat masala with 5 tsp water.
6. Mix with sugar along with rest of the ingredients except coriander leaves.
7. Pour the mixture over the potatoes and mix well.
8. Leave to stand for 1 hour.
9. Garnish with coriander leaves before serving.

Ingredients:
Rice 250 gms
Fresh curd 2 cups
Mustard seeds ½ teaspoon
Cashews 50 gms, broken
Red chilli 2
Green chilli 2, chopped
Ginger 1 inch piece, chopped
Curry leaves 2 sprigs
Coriander leaves a little
Oil 1 tablespoon

Salt to taste

Prepration:

1.Cook the rice and when cool mix the curd with it thoroughly.
2.Heat the oil and add the mustard seeds, red chillies and curry leaves.
3.When the mustard crackles add the green chillies , ginger and salt and pour over the rice mixture.
4.Garnish with cashew nuts and coriander leaves and serve cold.

Ingredients:
Rice 250 gms
Coconut 1, grated
Onion 2, chopped
Red chilli 6, chopped
Green chilli 2, chopped
Coriander leaves 50 gms, chopped
Mustard seeds ½ teaspoon
Urad dal 1 teaspoon
Oil 50 ml

Salt to taste

prepration:

1.Cook the rice till half done.
2.Heat the oil and temper with the mustard seeds, urad dal, red chillies and curry leaves.
3.When the mustard crackles add the chopped onions and green chilies and fry till the onions are brown.
4.Add grated coconut and stir without allowing the mixture to get brown.
5.Add the cooked rice, coriander leaves, mix well and remove fire.
6.Serve hot garnished with grated coconut.

Ingredients:
Rice 250 gms
Lemon 2, juice
Mustard seeds ½ teaspoon
Urad dal 1 teaspoon
Chana dal 1 teaspoon
Red chilli 4
Groundnut 100 gms, fried
Curry leaves 2 sprigs
Green chilli 2
Ginger 1 inch piece, chopped
Turmeric powder ½ teaspoon
Asfoetida ¼ teaspoon
Coriander leaves 50 gms
Oil 50 ml

Salt to taste

Prepration:
1.Cook the rice till half done.
2.Heat the oil and add mustard seeds, urad dal, chana dal, red chillies and curry leaves.
3.Add the chopped ginger and green chillies and toss.
4.Add the turmeric powder, asfoetida, salt and rice and toss.
5.Sprinkle lemon juice over this and cook for a few minutes.
6.Serve hot garnished with fried groundnuts and chopped coriander leaves.

Ingredients:
Semolina 1 cup
Tomato 2, chopped
Onion 1
Green peas ½ cup
Cauliflower florets ¼ cup
Diced carrot ¼ cup
Green chillies 2, sliced
Mustard seeds ¼ teaspoon
Urad dal ¼ teaspoon
Chana dal ¼ teaspoon
Curry leaves 2 sprigs
Oil 1 tablespoon
Water 2 cups
Grated coconut for garnishing

Salt to taste

Prepration:
1.Roast the semolina till brown.
2.Parboil the cauliflower, peas and carrot.
3.Heat the oil, add the mustard seeds, chana dal, and urad dal and curry leaves.
4.Fry the onions till transparent and fry the tomatoes till the oil floats on top.
5.Add the parboiled vegetables, salt and water.
6.When the water begins to boil, gradually add the roasted semolina, stirring constantly.
7.Garnish with grated coconut and serve hot.

Ingredients:
Arhar dal 2 cups
Mixed vegetables 2 cups, Brinjal, French beans, carrot, etc
Onion 2, chopped
Coconut 2 tablespoons
Coriander leaves 2 tablespoons
Fenugreek seeds a pinch
Asfoetida a pinch
Turmeric powder ¼ teaspoon
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 2 sprigs
Coriander leaves 2 tablespoons, chopped
Tamarind lemon sized ball

Salt to taste

Prepration:
1.Cook the dal after cleaning and mash it well.
2.Chop the mixed vegetables into pieces and add them to the cooked dal.
3.Add the onions, boil and keep aside.
4.Roast the asfoetida, fenugreek seeds and coriander seeds in oil and grind it with coconut and tamarind to form a smooth paste.
5.Add this to the dal mixture and then add turmeric powder, salt and a little water and boil for a minute.
6.Heat oil and add the mustard seeds and curry leaves and when the mustard crackles add this to the dal.
7.Serve hot with steaming rice or idli.

Ingredients:

2cup Rice

1 cup Urad Daal (white)

1 1/2 tbsp Salt

A pinch of baking soda

Oil for greasing the pans

Prepration:

1.Pick, wash and soak the daal overnight or for 8 hours.
2.Pick, wash and drain the rice. Grind it coarsely in a blender.
3.Grind the daal into a smooth and forthy paste.
4.Now mix the grinded rice and daal together into a batter.
5.Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
6.Idlis are ready to be cooked when the batter is well fermented.
7.Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
8.Steam cook idlis on medium flame for about 10 minutes or until done.
9.Use a butter knife to remove the idlis.
10.Serve them with sambhar or chutney.

Ingredients:

for dosa shell--

1½ cups rice

½ cup urad dal

salt to taste

oil
for Masala---

2 large potatoes

1 medium onion (chopped)

½ teaspoon yellow split peas

½ teaspoon mustard seed

½ teaspoon turmeric

1-2 green chili

1 tablespoon oil

salt to taste

Preparation:
-----Dosa shell ------
1 .Separately soak rice and urad dal at least 6 hour or overnight in water.
2 .Grind to paste.
3 .Mix together, add salt with water to make batter.
4 .Leave in room temperature overnight.
5 .Mix onion and chilies to the thin batter.
6 .Heat pan or griddle with little ghee or oil.
7 .Spread the mix on pan in circular motion to make thin Dosa. * SEE TIP BELOW
8 .Cook on both the sides, if desired.

-----Masala Filling --------
9 .Heat oil. Add mustard seed, peas, onions and spice.
10 .Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
11.Add potatoes and mix and cook some more

---Serve -----
12 .Add filling inside Dosa and roll. Serve hot with Chutney.

Ingredients:
1½ cups rice
½ cup urad dal
salt to taste
oil
Preparation:
1.Separately soak rice and urad dal at least 6 hour or overnight in water.
2.Grind to paste.
3.Mix together, add salt with water to make batter.
4.Leave in room temperature overnight.
5.Mix onion and chilies to the thin batter.
6.Heat pan or griddle with little ghee or oil.
7.Spread the mix on pan in circular motion to make thin Dosa.
8.Cook on both the sides, if desired.
9.Serve hot with Chutney.

Ingredients:

Kabuli Chana-------------2 cups

ginger paste--------------1 tsp

garlic paste------------1/2 tsp

coriander leaves---------1 tsp

cumin seeds-------------1 tsp

oil-----------------------2 tsp

mint leaves--------------5-6

turmeric powder---------1/2 tsp

chilli powder--------1/2tsp

cloves----------------3

bay leaves------------2

garam masala---------1 tsp

onion (finely chopped)---1 medium size

tomato-----------------------1

water-------------------------3 cup

eating soda------------------1/2 tsp

salt to taste

Preparation:
1. In a big vessel put water - add eating soda and salt now add kabuli channa to it. Soak this over night.

2. Next morning in that same water drop a small pouch containing tea leaves.

3. Take 2 tsp of oil in a pressure cooker and heat it. Add garlic powder and make it brown. Then add cumin seeds, fry till they start spluttering.

4. Add bay leaves and cloves. Add diced onions. Fry them till they are light brown.

5. Add the rest of ingredients including water except the coriander and mint leaves.

6. Close the pressure cooker and wait for 3 whistles to come or cook for 7-8 minutes till channa becomes soft. When cooked discard the tea leaves pouch.

7. Transfer the chole into a serving bowl and garnish with coriander and mint leaves before serving. You may also garnish with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

Ingredients:
Maida -------------500 gms

Dry yeast --------2 tsp

Sugar ------------3/4 tsp

Ghee, butter -----25 gms

Fresh curd--------- 2 tsp

Salt ----------------1 tsp

Oil for deep-frying

Preparation:
1. Thoroughly sieve the flour
2. Mix the yeast and sugar in 1 teacup of warm water until the yeast gets dissolved
3. Cover the mixture and keep it aside for 5-10 minutes till the froth appears in it.
4. Pour this liquid into the mixture of flour, curd, ghee and salt. Add a little amount of warm water in order to make the dough soft.
5. Keep kneading the dough for 6-7 minutes.
6. Put this dough in a wet cloth for half an hour and then knead it again for one minute
7. Make 20 pieces out of the dough. Add a little ghee and roll out puris.
8. Go for deep-frying the puris in oil.
9. Bhaturas are ready to serve.

Ingredients:

Wheat Flour ………………………..….2 cups

Baking Powder ………………………2 tsp

Plain Yogurt …………………….…….½ cup

Maida ………………………………….….½ cup

Milk …………………………………..…… ½ cup

Ghee …………………………….. 2 tbsp

Salt to taste

Preparation:
1.Mix the flour, maida, yoghurt, baking powder, milk and salt together. Pour enough water into it to make dough. Knead for about 10 min or until the dough becomes smooth and elastic

2.Cover the dough and leave it for 20-30 min. After due time, divide it into small balls of equal portions.
3.Occasionally, apply some flour to roll the balls into a thick (4-5 mm) circular/oblong shape.
4..Apply ghee over the rotis. Now bake each roti for 10-15 min in a tandoor or oven.
5.Tandoori Roti is ready to eat. Serve hot with any veg / non-veg curry.

Ingredients:

whole urad daal (urad sabut)…………….........….. 1 cup

Red kidney beans (Rajma)…………………...…….. 1tbsp

Onion finely chopped ………………………...……….1

tomato finely chopped ………………………….....…1

Ginger ……………………………………………….........1inch

green chilies finely chopped ………………….…….2-3

chopped coriander leaves…………………….……..1cups

Garlic paste……………………………….................…4-5 clove

stirred curd ……………………………………............1/2 cup

fresh stirred cream (malai) ………………...…….1/2 cup

butter ……………………………………………….....…2tsp

cumin seeds (jeera) ………………………………....1tsp

turmeric powder..................................................1/2tsp

Garam masala .....................................................1/2tsp

Red chili powder.....................................................1/2tsp

Coriender powder.................................................1/2tsp

Salt to taste

Preparation:
1. Soak rajma in water overnight.
2. Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
3. Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
4. Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
5. Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
6. Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
7. Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
8. Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

Ingredients:
Curd (Yogurt)………………….. 2 Cups

Gram flour(Besan)…………….. 100 gms

Roasted Cumin(jeera) powder……….1/2tsp

salt to taste

Red chili powder to taste

Very little garam masala

Finely Chopped coriander leaves

Oil to fry

Preparation:

1. Add water to gram flour and mix well to spreading consistency.
2. Add salt & beat till becomes light. Heat oil & pass the paste through draining spoon. Fry till golden & crisp.
3. Stir the curd with hand mixer(mathani).
4. Add boondi and mix gently. If it becomes thick add little milk and mix it.
5. Now add salt, cumin powder and chili powder, mix well.
6. Sprinkle garam masala and garnish with chopped coriander.
7. Keep in refrigerator for an hour or so.
8. Serve boondi raita chilled.

Ingredients:
Chicken……………………………….............800 gms
Kashmiri red chilli powder………………1 tbsp
Lemon juice………………………………….1 tbsp
Salt to taste
For Marinate
Yogurt……………………………………………1 cup
Kashmiri red chilli powder………………..1 tbsp
Ginger paste……………………………………2 tbsp
Lemon juice………………………………...…..2 tbsp
Garlic paste…………………………….......…..2 tbsp
Garam masala powder…………………...….1/2 tbsp
Mustard oil…………………………………........2 tbsp
Butter …………………………………………...…2 tbsp
Salt to taste
For Makhani Gravy
Tomato puree……………………………………400 gms
Butter………………………………………………3 tbsp
Green chillies (chopped)………………….… 1 tbsp
Kasoori methi…………………………………….1/2 tbsp
Fresh cream………………………………………1 cup
Ginger paste………………………………….…..1 tbsp
Red chilli powder…………………………..……1 tbsp
Garam masala whole…………………………..1 tbsp
Garam masala powder………………………..1 tbsp
Sugar/ honey………………………………...…..2 tbsp
Garlic paste……………………………………..…1 tbsp
Salt to taste

Preparation:
1. Skin and clean the chicken.
2. Make incisions with a sharp knife on breast and leg pieces.
3. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
4. Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
5. Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
6. Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
7. Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
8. Baste it with grease and stir fry for another 2 minutes.
9. Take off and keep aside.
10. Heat up grease in a pan.
11. Mix in whole garam masala.
12. Let it crackle.
13. Then mix in ginger-garlic paste and cut green chillies.
14. Stir fry for 2 minutes.
15. Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
16. Bring to a boil.
17. Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
18. Mix in sugar or honey and powdered kasoori methi.
19. Mix in cooked tandoori chicken pieces.
20. Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.
21. Serve hot with naan or parantha.

Ingredients:
Butter……………………………..…….6 tbsp

corn meal (makai ka atta)……… 1 1/2 cup

whole-wheat up flour………….….1/4 cup
salt to taste

Preparation:
1. Mix cornmeal, whole-wheat up flour and salt.
2. Mix in sufficient lukewarm water, a little at a time, to make medium softough.
3. Divide the prepared dough into eight to ten equal portions.
4. Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
5. Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
6. Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
7. Turn the makai roti and stir fry the other side for one minute or till crunchy and light golden brown. Spray the cooked rotis with grease and serve hot with sarson ka saag

Ingredients:
Rajma ( Red kidney beans) ………………….2 cups

Turmeric powder ……………………………1 Pinch

Onions( chopped )……………………………1

Garlic cloves( chopped )……………...….5

Ginger( chopped )…………………………. 1 inch

Green chillies( chopped)…………………3

Tomatoes( chopped )……………………..3

Corainder powder…………………….....…1/2 tbsp

Red chilli powder ………………….……….1 tbsp

Garam masala ………………………..……..1/2 tbsp

Oil ………………………………………….……2 tbsp

Corainder leaves (chopped)…………….1cup

Salt To taste

Preparation:

1. Soak rajma overnight. Wash and pressure cook the rajma. Keep aside.
2. Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.
3. Add onions and tomatoes. Cook until masala separates from oil.
4. Add salt, turmeric powder and mix well.
5. Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.
6. Simmer the flame and cook until a thick gravy is formed.
7. Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis

Ingredients:
Mustard leaves …………………………500gms

Spinach leaves ……………………….…200gms

Bathuwa leaves ………………….…….200gms

Garlic cloves………………………….…4

Ginger……………………………….……1 inch

Green chilli …………………………….2

Maize flour ……………………......…..1 tbsp

Sugar ……………………........…………1 Pinch

Ghee ………….....……………………….2 tbsp

Hing…………………….......……………..1 Pinch

Red chilli powder……………………..1tbsp

Onions(chopped )……………….……1

Turmeric powder……………………1 tbsp

Salt To Taste

Preparation:
1.Clean and wash Mustard leaves, spinach leaves and bathuwa leaves. Chop the leaves finely.
2.Chop chillies ginger & garlic
3. In a Pressure cooker, cook the spinach, Mustard leaves, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
4.Heat ghee in a pan , add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
5.Add the grounded Mustard leaves, spinach leaves and bathuwa leaves and simmer the flame. Cook for few minutes.
6.Add the maize flour, red chilli powder, sugar and stir well.
7.Serve hot with paratha or makki ki roti.

Ingredients:
Boiled Eggs……….........………5

Curry leaves………………....….3-4

Red chilli powder……………...1tbsp

Cumim seeds………………….....1tbsp

Turmeric powder……………….1/2tbsp
Oil ………………………………....…2tbsp
Coriander powder ……………….1tbsp
Garm masala……………………..…1/2 tbsp
Coriander leaves(chopped…….1/2 cup
Water ………………………………..…2cups
Salt to taste
Preparation:
1. Heat half the oil in a pan ,and Fry the Egg till golden brown
2.Now again heat the rest of of the oil in a pan ,and add cumin seeds,curry leaves in it
3.After 1 minute add Turmeric powder, ,Red chilli powde,coriander powder ,garm masala salt and fry it till golden brown color .
4.Nadd water and bring to boil ,and add eggs in this curry .
5.Cook it for 8 minutes .then garnish it with Coriander leaves and serve

Ingredients:
Egg…………………………......................…..…1
Boiled Egg ……........................................... 5

Bread Crumbs……………………...................100gm.
Garlic(creamed )………………………………. 5cloves

green chilies(finely chopped)……………….2

Salt to taste

Preparation:
1. In a bowl mix together the 1 beaten egg and bread crumbs, garlic, green chillies,salt.
2. Divide in to five equal parts .and with oiled hands, shape each portion in to a 5 inch round flat cake.
3. Place a hard boiled egg in the centre and mould the mix evenly around the egg making sure no thin areas. Keep covered to prevent the surface drying.

4.Heat oil in a pan and fry till they are brown.
5.serve it hot

Ingredients:

For Marinate:-

Chicken( cut into pieces)……………………750gm.
Yoghurt(optional)………………………….....1tbsp

Lemon juice…………………………………......1tbsp

Coriander……………………………………...…1/2tbsp
Cumin…………………………………………......1/2 tbsp
Red chilli powders ....................................1/2 tbsp

Onion(paste)………………………………….....1 small

Ginger & garlic pastes ………………………..2 tbsp

Salt to taste

Edible orange-red color (optional)

For the Gravy:-

Tomato (chopped )………………………..4large

Butter……………………………………….....4tbsp

Cream ………………………………………..1 tbsp
Coriander……………………………………...1tbsp
Cumin…………………………………………..1 tbsp
Black pepper powders…………………..…1tbsp
Red chilli powders ..................................1 tbsp

Green chillies………………………….……...1tbsp
Ginger(finely chopped)……………………2tbsp

Salt to taste
Sugar to taste

For Garnishing :-

Melted butter………………………………………1tbsp
Fresh cream ………………………………………..1/2 tbsp
Coriander leaves (finely chopped)…………..1/2cup

Preparation:
1.Heat half the butter on medium level in a heavy-bottomed pan
2.Put in the chicken along with the marinate. cover and cook for about 25 minute(s) or till the chicken is fully cooked.
3.After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
4.Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders.
5. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 6-7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
6.Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well.
7.Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.

8.Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.

Ingredients:-
Chicken ( cut into bite size pieces )………………1 Kg.

To marinate->

Garlic…………………………………… 3-4 Cloves
Ginger ………………………………………………………8gm.

Onion(peeled)…………………………………………… 1 Small

Curd …………………………………………………………150 ml
Red Chilly Powder………………………………...….. 1 tbsp

Coriander Powder …………………………………..… 2 tbsp

Garam Masala………………………………………….. 1 tbsp
Lemon…………………………………………………...…..1tbsp

Oil …………………………………………………………….. 1 tbsp

Salt ……………………………………………………………. To Taste
To garnish ->
Onion(peeled and thinly sliced)……………………… 1

Corriander Leaves (l washed and chopped )…...1/2 cup

Preparation:-
1.Prepare paste of onion, ginger and garlic in a food processor.

2. Add this paste to all other ingredients and mix it well.

3 Now add chicken and mix well.
4. Keep it in an airtight container and Marinate overnight in a fridge.

5. Preheat oven to maximum, 240 C or 475 F.

6. Skewer the chicken pieces on thick skewers, not too tightly or they will not cook well on all sides
7. Cook in an oven for 10 minutes or so, turning over once. It can also be cooked in a grill or on a barbecue.

8 Remove chicken from skewers
9. Serve on a warm plate, garnished with onions, coriander leaves and slices of lemon or lime.