Masala Dosa

Ingredients

Raw rice – 1 cup

Parboiled rice – 1 cup

Urad dal/black gram dal -1 cup

Fenugreek seed – ½ tsp

Salt – ½ tsp

For potato stuffing

Potato – 500 gm

Onion – 2

Paste of green chilli and ginger – 1 ½ tsp

Few curry leaves

Turmeric powder – ¼ tsp

Salt as per taste

Coriander leaves

Mustard seed – 1 tsp

Urad dal – ½ tsp

Chana dal – ½ tsp

Asafoetida – ¼  tsp

Method

In a bowl, soak parboiled rice, rice and urad dal along with fenugreek seed for 5 to 6 hours.

Wash and blend this to a fine paste and leave it to ferment for 7 to 8 hours.

In summer season it takes less time to ferment, but in winter season it may take about 10 to 12 hours.

You can add the salt while making dosa.

For the stuffing

Pressure cook potatoes and mash it.

Heat about 2 tbl. Sp of oil in a pan, add mustard seeds, urad dal and chana dal, when it starts to crackle then add asafoetida and then add onions and fry till translucent. Then add ginger, green chilli and curry leaves and sauté for a few minutes.

Then add mashed potato, salt and turmeric powder, mix well.

Cook for 4 to 5 minutes and turn off the stove. Do not add water to it.

Now take a non stick pan, rub little oil on it, turn the flame to medium and pour this dosa batter in the centre and spread it in a circular motion. The dosa should not be thick. Drizzle little oil on it and cover it.

When it turns golden brown, place 2 tbl.sp of potato mixture in the centre an fold it.

Remove it in a plate and serve with chutney and sambhar.

Kofta Mumtazi

Ingredients for kofta

Mutton keema – 250 gm

Besan/chickpeas flour – 2 tbl.sp

Green chilli – 2 to 3

Turmeric powder -  ½   tsp

Eggs – 4

Onion – 2 small

Garlic flakes – 4

Garam masala – 1 tsp

Water – 2 cup

Ingredients for curry

Onion – 2 medium size

Tomato – 2

Yoghurt – 2 tbl.sp

Garam masala – 1 tsp

Turmeric powder – ½ tsp

Pepper powder – ½ tsp

Ginger – 1 inch

Ghee/butter – 3 tbl.sp

Red chilli powder and salt as per taste

Coriander and mint leaves – ¼ cup

Method

Boil eggs and keep aside.

In a pan heat two cup of water, to this add mutton keema, chopped onion, salt, turmeric powder, garlic flakes, onion,garam masala, and green chilli. Cook on a slow flame for about half an hour.

When half done, Remove and add chickpeas flour to it , mix well and again cook for 15 minutes till the mixture becomes dry.

Remove from heat and leave it to cool. Then mash it well or use blender to blend it.

In another bowl, mash 3 boiled eggs.

In another bowl. Beat one egg and little milk.

Make koftas from keema mixture, stuff little mixture of mash boil eggs, dip in egg and milk mixture and deep fry in oil till golden brown in color.

In another pan, heat ghee, fry onions till golden brown in color, then add grated ginger, turmeric powder, red chilli powder, pepper powder, salt and chopped tomatoes. Fry till the masala separates from the oil. Then add to this yoghurt , left over of keema mixture, leftover of egg and milk mixture and water and leave it to boil for 3 to 4 minutes. Remove from fire.

Cut the koftas into half and put in the curry, garnish with coriander and mint leaves and serve hot.

Chicken Karahi

Ingredients

Boneless chicken – ½ kg

Ginger garlic paste – 2 tsp

Onion – 2 finely chopped

Yoghurt – ¼ cup

Tandoori masala – 1 tbl.sp

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Turmeric powder – ¼ tsp

Lemon juice – 1 tsp

Salt as per taste

Julienne ginger for garnishing

Coriander leaves for garnishing

Method

Marinate chicken with ginger garlic paste, cumin powder, coriander powder, tandoori masala , salt and yoghurt.

Heat oil in a pan and add onion and fry till golden brown in color. Now add marinated chicken pieces and cook on a high flame for 10 to 15 minutes.

Reduce the heat; add a cup of water and cover and cook for another 10 to 15 minutes.

When the chicken is cooked and the gravy has become thick,  add lemon juice and julienne ginger and garnish with coriander leaves.

Chicken Jalfrezi

Ingredients

Boneless chicken – ½ kg

Onion – 1 cut into squares

Garlic – 3 flakes

Ginger – 1 inch grated

Turmeric powder – ½ tsp

Red chilli powder – 1 tsp

Green chilli – 2

Pepper powder – ½ tsp

Capsicum  -1 cut into squares

Tomatoes – 4 chopped

Cumin powder – 1 tsp

Coriander powder – 1 tbl.sp

Coriander leaves – ¼ cup

Salt as per taste

Method

Marinate chicken with salt,pepper powder, red chilli powder, turmeric powder  and leave it aside for half an hour.

Heat oil in a pan, fry cloves of garlic and then add tomatoes and cook for 4 to 5 minutes.

Add marinated chicken, cumin powder, and coriander powder and cook till chicken has become tender and oil separates from the masala.

In another pan, heat ghee, fry cubed capsicum and onions for a minute till it becomes little soft.

Add this fried capsicum, onions along with ghee and grated ginger to the cooked chicken,leave it to simmer on a low flame for 5 to 6 minutes till it becomes thick.

Garnish with chopped coriander leaves and green chilli.

Chum Chum

Ingredients

Milk – 1 litre

Lemon juice – 2 to 3 tbl.sp

Sugar – 1 cup

Water – 2 cups

Condensed milk – ¼ cup

Cardamom powder – ¼ tsp

Chopped pistachios

Method

Boil 1 litre of milk, add lemon juice to it and when it  curdles , strain in a muslin cloth and tie it, so that all the excess water is removed, you can even keep some weight on it. Leave aside for 3 to 4 hours.

Remove chenna and knead it with your palm for at least 3 to 4 minutes till it becomes soft.

Make oblong shape balls. See that the surface of these chum chum is smooth and there are no cracks on it.

Combine sugar and water and leave it to boil.

Mix condensed milk and cardamom powder.

When the water starts boiling, add these chum chum and cook for 15 minutes.

Remove and leave it to cool.

In a serving plate, first put all the chum chum, pour condensed milk on it and garnish it with chopped pistachios.

You can even coat this with desiccated coconut powder and serve.

Chicken Tikka

 Ingredients

Boneless chicken – 500 gm

Red chilli powder – 1 tsp

Ginger garlic paste – 1 tbl.sp

Yoghurt – ¼ cup

Garam masala – ½ tsp

Pepper powder – ½ tsp

Lemon juice – ½ tsp

Orange food colour – ½ tsp

Coriander leaves – ½ cup

Salt as per taste

chaat masala

Method

Wash the chicken and remove all the fat from it.

Combine all the given ingredients and add it to the chicken and mix well.

Leave it to marinate for an hour or overnight.

Heat oven at 200 degree celcius and cook for 35 to 40 minutes.

Sprinkle little chaat masala powder on it and serve hot with onion rings and lemon slices.

Baked Chicken In Kerala Style

Ingredients

Chicken -1 kg

Ginger garlic paste – 1 tbl.sp

Yoghurt – 2 tbl.sp

Lemon juice – 2 tsp

Turmeric powder – ½ tsp

Salt as per taste

Dry roast and make powder

Red chillies – 3

Pepper corns – 7 to 8

Fennel seed – ½ tsp

Method

Wash chicken and marinate it with yoghurt, turmeric powder, salt, lemon juice,  ginger garlic paste and  roasted powder.

Leave it to marinate for an hour or overnight.

Bake in a oven at 200 degree celcius for 40 to 45 minutes.

Serve hot with rice or roti.

Vegetable With Moong Dal Soup

Ingredients

Moong dal/yellow gram dal – 1 tbl.sp

Tomato – 1

Capsicum – ¼ piece

Cauliflower florettes – 3 small

Carrot – ¼ piece

Ginger – ¼ tsp

Garlic – 2 cloves

Kokum – 1 to 2 piece

Crushed Black pepper corn as per taste

Coriander leaves for garnishing

Method

Soak kokum in water for an hour.

Soak moong dal in water for an hour and then boil it.

Chop all the vegetables and boil it by adding garlic and ginger and crushed pepper corns.

Blend this vegetable and moong dal in a blender and strain it.

Add soaked kokum to it and leave it to simmer on a low flame for 4 to 5 minutes.

Garnish with coriander leaves and serve.

Ragi Drink (Millet flour recipe)

Ingredients

Millet/ragi flour – 1 tbl.sp

Cumin seed – ¼ tsp

Crushed Garlic cloves – 2

Kokum – 1 piece

Ghee/butter – ¼ tsp

Salt and sugar as per taste

Method

Add one cup of water and kokum  to ragi flour. Leave it aside for 5 to 6 minutes.

Blend it in a blender.

Heat ghee/butter and add cumin seed to it. When it splutters, add crushed garlic and stir till it turns  light brown.

Add this ragi mixture and bring it to a boil stirring continuously.

Leave it to simmer on a low flame for 2 to 3 minutes.

Add salt and sugar as per taste and pour in a glass.

Corn Chaat

Ingredients

Boiled  fresh corns – 1 cup

Boiled green peas – 4 tbl.sp

Grated ginger – ½ tsp

Lemon juice – 1 tsp

Paneer – 7 to 8 cubes

Chaat masala

Pepper powder as per taste

Coriander leaves for garnishing

Method

Roast paneer in a pan for few minutes.

In a bowl, combine together corn, green peas and roasted paneer.

Sprinkle pepper powder and chaat masala as per taste and garnish with coriander leaves and serve.

Khaman Dhokla

Ingredients

Besan flour /chickpeas flour– 1 cup

Semolina – 2 tbl.sp

Ginger green chilli paste – 1 tsp

Oil – 1 tbl.sp

Water – ½ cup

Turmeric powder – ½ tsp

Yoghurt – ½ cup

Salt as per taste

Sugar – ½ tsp

Eno salt – 1 ¼  tsp

Lemon juice – 1 tsp

Freshly grated coconut

Coriander leaves for garnishing

For tampering

Mustard seed – 1 tsp

Sesame seed – ½ tsp

Asofoetida – a pinch of

Few curry leaves

Green chilli – 1

Method

In a bowl combine together besan flour, semolina, ginger green chilli paste, turmeric powder, salt, sugar, yoghurt, oil and lemon juice.

Mix it well by adding  half cup of water, the consistency should be like dosa batter.

Grease plate with oil.

Before steaming add eno salt to it and mix immediately. The quantity will increase. Pour this batter in the plate. Steam for 10 minutes.

Remove and leave it to cool.

Cut into small cubes.

Heat oil in a pan about one tbl.sp Tamper with mustard seeds, sesame seeds, asofoetida, curry leaves.

Garnish with freshly grated coconut and coriander leaves.

Soya Khaman Dhokla

Ingredients

Besan flour /chickpeas flour– 1 cup

Soya flour – ½ cup

Semolina – 2 tbl.sp

Ginger green chilli paste – 1 tsp

Turmeric powder – ½ tsp

Salt as per taste
oil - 1 tbl.sp

Sugar – ½ tsp

Eno salt – 1 ½ tsp

Lemon juice – 1 tsp

Freshly grated coconut

Coriander leaves for garnishing

For tampering

Mustard seed – 1 tsp

Sesame seed – ½ tsp

Asofoetida – a pinch of

Few curry leaves

Green chilli – 1

Method

In a bowl combine together besan flour, soya flour, semolina, ginger green chilli paste, turmeric powder, oil, salt, sugar and lemon juice.

Mix it well by adding little water, the consistency should be like dosa batter.

Grease plate with oil.

Before steaming add eno salt to it and mix immediately. The quantity will increase. Pour this batter in the plate. Steam for 10 minutes.

Remove and leave it to cool.

Cut into small cubes.

Heat oil in a pan about one tbl.sp Tamper with mustard seeds, sesame seeds, asofoetida, curry leaves.

Garnish with freshly grated coconut and coriander leaves.

Sindhi Kadhi

Ingredients

Tuvar dal – 1 cup

Tomato puree – 2

Tamarind pulp – 2 tbl.sp

Mustard seed – 1 tsp

Cumin seed – ½ tsp

Fenugreek seed – ¼ tsp

Few curry leaves

Turmeric powder – ½ tsp

Asafoetida – ¼ tsp

Mixed vegetable – beans, okra, potato, carrot

Green chillies – 2 slit open

Besan/ chickpeas flour – 3 tbl.sp

Method

Soak dal in water for half an hour and then pressure cook it till soft and tender.

Wash and cut vegetables.

Heat oil in a pan, add mustard seed, then cumin seed, fenugreek seed, curry leaves, asofoetida, green chilllies then add besan and stir fry for 2 minutes till light brown in color.

Add the cook dal, tomato puree and tamarind pulp and chopped vegetables and cook till the vegetables are done.

If the dal is too thick, add little water to it.

When done, serve hot with rice.

Chicken Rezala

Ingredients

For marinating chicken

Chicken – 300 gms

White pepper powder – 1 tsp

Garam masala – ½ tsp

Ginger garlic paste – 2 tsp

Yoghurt – ½ cup

Fresh cream – 2 to 3 tbl.sp

Salt as per taste

Other ingredients

Bay leaf – 1

Cloves – 3

Cardamom – 4

Cinnamon – 1 inch piece

Whole red chilli – 2

Onion boiled and then made into a paste – 1 big

Cashewnut and poppy seed paste – 3 to 4 tbl.sp

Few strands of saffron

Kewra essence – a drop of

Salt as per taste

Method

First wash and marinate the chicken with the ingredients given.

Heat 2 tbl.of ghee/butter, add bay leaf, cinnamon, cloves, cardamom, red chilli and sauté for a minute, then add onion paste, sauté for 2 to 3  minutes, then add cashewnut and poppy seed paste, and again fry for 2 to 3 minutes.

Add marinated chicken pieces, few strands of saffron, kewra essence, and a cup of water and leave it to cook on a slow flame for half an hour.

When done, garnish with roasted chopped almonds and serve hot with roti.

Bread Potato Roll

Ingredients

Potatoes – 2 boiled and mashed

Onion – 1 small chopped

Ginger green chilli paste – 1 tsp

Cumin powder – ¼ tsp

Amchur powder – 1 tsp

Red chilli powder and salt as per taste

Few bread slices

Coriander leaves – ¼ cup

Method

Heat two tsp of oil in a pan, add onions and sauté till translucent.

Then add ginger garlic paste and sauté till the raw smell goes.

Add boiled and mashed potatoes, cumin powder, amchur powder, red chilli powder, coriander leaves and salt. Mix well. Remove from fire and leave it to get cool.

Take bread slices, cut the edges, dip the bread slices in water, squeeze out the excess water.

Put the potato filling in the centre, roll it and close on both the sides.

Leave it aside for some time, this will evaporate the water from the bread and when fried it will soak less oil and become crispy.

deep fry in hot oil till golden brown in colour and serve hot with tomato ketchup.

Chocolate Cake

Ingredients

Refined flour – 250 gm

Unsalted butter – 250 gm

Powdered sugar – 250 gm

Baking powder – 2 tsp

Cocoa powder – 4 tbl.sp

Eggs – 3

Buttermilk –  ¾ cup

Vanilla essence – 1 tsp

Salt – a pinch

Method

Sieve together refined flour, baking powder, salt and cocoa powder and keep aside.

Mix butter and sugar and beat with a electric beater till smooth and fluffy.

Then add one egg at a time and then again whisk it with a blender. Add vanilla essence to it.

Now add little flour mixture and little buttermilk, whisk it with a blender and then again add little more flour mixture and butter milk, repeat this two to three times. Beat it till you get a smooth batter.

Pour this batter in a greased baking dish.

Preheat oven at 180 degree Celsius and bake this for 40 to 45 minutes.

Soya Flour Cake

Ingredients

Soya flour – 1 cup

Refined flour – ¼ cup

Oil/unsalted butter – ½ cup

Baking powder – 1 tsp

Sugar – 1 cup

Vanilla essence – 1 tsp

Egg – 2

Yoghurt – 2 tbl.sp

Milk – ¼ cup

Chopped nuts and raisins

Method

In a bowl, first sieve together soya flour, maida and baking powder and keep aside.

In another bowl, beat butter and sugar and then add eggs, vanilla essence and yoghurt, beat till the mixture becomes soft and fluffy.

Gradually add the soya flour mixture to the egg batter and again beat it for 10 minutes. You can add little milk if it is thick.

Grease baking tray with oil, pour this batter and leave it to bake in a preheated oven at 180 degree for 50-55 minutes.

After you switch off, let it remain in the refrigerator for another half an hour.

Remove , cut into desired pieces and serve.

Gola Kabab

Ingredients

Mutton keema – 500 gm

Garlic paste – 2 tsp

Ginger paste – 1 tsp

Fried onion paste – 2 tbl.sp

Cumin seed – 1 tsp

Poppy seed – 2 tsp

Cardamom powder – ½ tsp

Mace powder – ¼ tsp

Nutmeg powder – ¼ tsp

Star aniseed – 2 broken pieces

Paprika – 2 tbl.sp

Garam masala – 1 tsp

Egg – 1

Vegetable oil – 1 tbl.sp

Red chilli powder and salt  as per taste

Lemon juice – 2 tsp

Coriander and mint leaves – ¼ cup

Charcoal – 2 pieces for smoked flavor

Cloves – 2

Oil – 1 tsp

Method

In a bowl add minced mutton and all the other ingredients. Mix well. Leave  it to marinate for few hours.

Burn charcoal piece on a gas flame.

 Take a small bowl, put few onion peels and put the burnt charcoal pieces over it, even put cloves and one tsp of oil.  Immediately  place this in the center of the minced mutton bowl, cover it and leave it aside for 5 minutes.

After five minutes, remove the charcoal bowl, you will get nice smoked smell in the mince keema.

Make round balls of this mince mixture and bake it in a preheated oven at 220 degree for 20 to 25 minutes or fry in oil.

Garnish with green chilli and coriander and mint leaves and serve hot with naan or roti.

Chapli Kabab

Ingredients

Mince mutton keema – ½ kg

Onion – 1

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Green chillies – 2

Ginger garic paste – 1 tsp

Tomatoes – 2

Pepper powder, salt  and red chilli powder as per taste

Coriander leaves

Egg – 1

Bread crumbs – 3 tbl.sp

Method

Chop tomatoes and onions.

Slightly beat one raw egg.

Mix all the ingredients except tomato and leave it to marinate for half an hour. (Tomatoes will release water and make the kabab soggy).

While making kabab, add chopped tomatoes, and make small flat round patties.

Place them on a tray and keep in the freezer for half an hour. Remove and directly  fry them in oil till golden brown in color.

Remove and drain on absorbent paper and drizzle some lemon juice and garnish with onion rings and sliced tomatoes.

shami kabab

Ingredients

Mutton keema – 500 gm

Onion – 1

Ginger – 1 inch piece

Garlic – 7 flakes

Egg – 2

Green chilli – 3 or as per taste

Gram dal – ¼ cup soaked in water for 2 to 3 hours

Cumin seed – 1 tsp

Coriander powder – 1 tsp

Whole pepper pods – 5 to 6

Red chilli powder – 1  tsp

Green cardamom – 2

Cinnamon stick – 1 inch

Cloves - 3Salt as per taste

Garam masala – 1 tsp

Lemon juice – 1 tbl.sp

Coriander and mint leaves

Oil for frying

Method

Wash mutton keema and drain the water, to this add soaked chana dal, cardamom, cinnamon, cloves, salt and a cup of water and then cook till all the moisture is absorbed and the keema becomes dry.

Blend it to a fine paste by adding garlic, ginger, green chilli, whole pepper and cumin seed

Remove in a bowl and to this add chopped onion, red chilli powder, coriander powder, lemon juice, chopped coriander and mint leaves. Mix well.

Make small round flat kababs.

In another bowl beat eggs by adding little salt.

Dip these kababs in the egg mixture and shallow fry in oil till golden brown in color.

Serve hot with green chutney.

Apple Cinnamon Upside Down Cake

Ingredients

Refined flour – 1 cup

Sugar – ¾ cup

Apple - 2

Cinnamon powder– 1 tsp

Nutmeg powder – ½ tsp

Baking powder – 1 tsp

Vanilla essence – 1 tsp

Unsalted butter – ¾ cup

Milk – ½ cup

Eggs – 2

Lemon juice – 1 tbl.sp

Honey

Salt – ¼ tsp

Method

Cut apple into thin wedges. Grease baking tray with butter and dust little flour on it.  

Drizzle little honey on the baking tray.

Toss this apple wedges with lemon juice and arrange it in the baking tray.

In a bowl, sieve together flour, cinnamon powder, nutmeg powder, salt and baking powder and keep aside.

In another bowl, first whisk together sugar and butter till light and fluffy and then add eggs and vanilla essence and again whisk it till everything is incorporated well.

Add little flour and milk and again blend it for few seconds, and then again add more flour and milk and repeat this process till all flour and milk is used and the batter is completely ready to be baked.

Pour this batter over the apple wedges and bake in a preheated oven at 170 degree for 50-55 minutes.

When done, switch off the oven and leave it in the oven for another half an hour and then remove and invert it in the tray.

Cut into pieces and serve.

Sprouted Green Gram Sabzi

Ingredients

Sprouted moong – 200 gm

Onion – 1 small chopped

Tomato – 1 small chopped

Turmeric powder – ¼ tsp

Salt as per taste

Juice of half lemon

Coriander leaves

Roast and blend to a fine powder

Coconut – 3 tbl.sp

Red chilli – 2

Coriander seed – 2 tsp

For seasoning

Oil – 1 tbl.sp

Cumin seed – ½ tsp

Fenugreek seed – ½ tsp

Few curry leaves

Asafoetida – a pinch of

Method

Cook sprouted moong till soft.

Dry roast the given ingredients and blend it to a fine powder.

Heat oil in a pan, to it first add cumin and fenugreek seed, when it splutters’ add few curry leaves, asafoetida and then onion and cook till it becomes translucent.

Then add chopped tomato and cook till it is completely mashed.

Then add sprouted green gram, roasted powdered masala, salt and turmeric powder, add little water and cook for 2 minutes.

Remove from fire, add lemon juice to it and garnish with  coriander leaves and serve hot with rice or roti.

Sprouted Green Gram Cutlets with Oats

Ingredients

potatoes – 2

sprouted green gram (moong) – 100 gms

oats – 1 cup 

onion – 1 small

ginger – 1 inch

green chili – 2 or as per taste

garam masala – ½ tsp

fennel seed – ½ tsp

cumin seed – ½ tsp

few curry leaves

salt as per taste

half of lemon juice

coriander leaves

Method

Boil and mash potatoes, cook sprouted moong  or green gram till soft.

Heat  2 tsp of oil in a pan, add cumin seed and fennel seed, when they splutter, add crushed ginger and finely chopped green chillies and sauté for a minute, then add curry leaves.

Add onions and sauté till it becomes soft, then add boiled potatoes and sprouted green gram, salt and garam masala and mix well. Add lemon juice and coriander leaves.

Remove from fire, leave it to cool, then add oats to it and mix well.

Make small round flat tikkis and coat with oats and shallow fry in oil till golden brown in colour. Serve hot with tomato ketchup.

Apple Cinnamon Pudding

Ingredients

Bread – 7 to 8 coarsely blended

Milk – ½ litre

Eggs - 3

Sugar – 1 cup or as per taste

Apple – 2 cups peeled and diced

Cinnamon powder – 1 tsp

Vanilla essence – 1 tsp

Few raisins

Butter – 3 tbl.sp

For caramel

Sugar – 2 tbls.p

Water – 2 tsp

Method

Caramelize sugar by adding sugar and water in a pan and heat it on a low flame stirring it continousley till it turns golden brown in color.

Pour in a pudding mould and leave it to cool.

In another bowl, whisk together milk, butter, egg, sugar, vanilla essence, cinnamon powder, to this add bread crumbs and diced apples. Stir to mix properly.

Cover it with an aluminum foil and steam it in a pressure cooker for half an hour.

Prick with a tooth pick, if it comes out clean, then it is done.

Remove and leave it to cool at room temperature. Then refrigerate it and serve chill.

Egg Pudding

Ingredients

Egg – 3

Milk – 2 cups

Sugar – ¾  cup or as per taste

Vanilla essence – 1 tsp

Few raisins

To caramelize sugar

Sugar – 1 tbl.sp

Water – 1 tsp

Method

For Caramel- In a mould add sugar and water and heat it on a low flame stirring continuously till it turns golden brown. Remove and keep aside.

In another bowl, mix together egg, milk, vanilla essence and sugar and beat it with a hand mixer or in a blender till bubbles are formed.

Pour in the mould where you have caramelized sugar, add raisins to it, cover it with a silver foil and steam for half an hour or more till it is cooked.

Prick with a knife or a tooth pick, if it comes out clean, then it is done, remove and leave it to cool at room temperature.

After some time refrigerate it to chill.

When ready, serve.

Rasgulla Recipe

Ingredients

Milk – 1 litre

Lemon juice – 2 ½ tbl.sp

Or yoghurt – 4 tbl.sp

Sugar – 1 cup

Almond and pistachio

Method

Heat milk in a pan, when it starts boiling, add lemon juice or yoghurt and stir till the milk curdles and the whey separates completely.

Take muslin cloth and pour the curdle milk into it. When the whey water is removed, wash the paneer in water to remove lemon smell from it. Now squeeze out the excess water, tie it and  hang it for about half an hour to 45 minutes.

Remove the paneer and knead it for 10 to 12 minutes till it forms a smooth and pliable dough.

Make lemon size balls, when you make the balls, see that the surface is smooth and there are no cracks on the surface. Keep aside.

Heat water in a pan, add sugar and cardamom powder.

When it starts boiling, add paneer balls one by one into it,

Cover it and pressure cook until one whistle or cook in a pan for 10 minutes, stir occasionally.

When you pressure cook it, after one whistle immediately keep the pan below a running tap so that all the steam is released.

Open the pan and you will see it has double in size.

Cool it, decorate it with almonds and pistachios and serve.

Use this whey water for kneading chapatti dough.

Bhakarwadi

Ingredients

For the dough

Chickpeas flour – ½ cup

Refined flour – 1 cup

Salt – ¼ tsp

Turmeric powder – ¼  tsp

Oil – 1 tbl.sp

For the stuffing

Ginger – 1 inch chopped

Green chilli – 2 or as per taste

Coconut grated – ¼ cup

Red chilli powder – ¼ tsp

Fennel seed- ½ tsp

Salt as per taste

Sugar – ½ tsp

Cumin seed – 1 tsp

Poppy seed – 1 tsp

Garam masala – ½ tsp

Sesame seed – 1 tbl.sp

Coriander powder – ½ tbl.sp

Asafoetida – ¼  tsp

Lemon juice – 1 tsp

Coriander leaves

Method

Make a stiff dough by adding all the ingredients and enough water and cover it with a muslin cloth and keep aside for 10 to 15 minutes.

Dry roast sesame seeds and poppy seed separately, also dry roast coconut.

In another bowl, mix together coriander leaves, asafoetida, coriander powder, red chilli powder, fennel seed, garam masala, cumin seed, lemon juice, roasted spices, salt and sugar.

Divide the dough into equal portion, roll it out thinly with the help of a rolling pin.

Apply some water on the surface and spread this mixture on it. Roll it and seal the edges. Steam it for 15 to 20 minutes and then cut into half inch equal pieces and deep fry in oil or directly cut into equal half inch pieces and deep fry in oil till golden brown and crisp.

When cool, You can even store in an air tight container.

Churma Ladoo Recipe

Ingredients

Chapatti – 4

Cardamom powder – ½ tsp

Chopped nuts and raisins

Poppy seed – 1 tsp

Jaggery – as per taste

Ghee/butter – 1 tbl.sp

Method

Coarsely blend chapattis in a blender.

Heat ghee in a pan and add cardamom powder to it, fry for few seconds and then add chopped nuts and raisins and poppy seed and then jaggery,

Cook on a low flame till jaggery melts and then add coarsely blended chapatti and stir fry for a minute. Remove and spread on a plate.

When warm, make lemon sized ladoo balls and serve.

No Yeast Baked Doughnuts

Ingredients

Refined flour – 1 cup

Sugar – ½ cup

Butter – 4 tbl.sp

Milk – ½ cup

Vinegar – ½ tsp

Baking powder – 1 ½ tsp

Vanilla essence – ½ tsp

Nutmeg powder – ½ tsp

Salt – ¼ tsp

Egg – 1

Chocolate sauce

Butter – 1 tbl.sp

Sugar – 3 tbl.sp

Cocoa powder – 1 tbl.sp

Milk – 1 tbl.sp

Vanilla – ½ tsp

Cornflour – ¼ tsp

Method

Preheat oven at 200 degree celcius.

Sieve together refined flour, nutmeg powder, salt and baking powder and keep aside.

In another bowl, combine egg, butter, sugar, vanilla essence, milk and vinegar and whisk it for 2 to 3 minutes. Add flour to it and knead it to soft dough for 5 to 10 minutes.

Roll it with the help of a rolling pin and make round circle with the help of a cutter and also one small round circle in the center.

Take a greased baking tray, put these doughnuts and bake at 200 degree for 12 to 14 minutes.

Dip in chocolate sauce, refrigerate it for 5 minutes and then serve.

For chocolate sauce

Combine all the ingredients togheter and heat on a double boiler till it becomes little thick, keep on stirring it. Remove and leave it to cool.

Corn Paneer Cutlet

Ingredients

Boiled and mashed corn – 1 cup

Paneer – ½ cup

Ginger green chilli paste – 1 tsp

Garam masala – ½ tsp

Red chilli powder – ½ tsp

Cumin powder – ½ tsp

Corrriander leaves – ½ cup

Oats or bread crumbs – ½ cup

Lemon juice – ½ tsp

Salt as per taste

Method

In a bowl, mix all these ingredients given, and make round tikkis and shallow fry in oil and serve hot with chutney or ketchup.

Sprouted Moong Cheese Cutlet

Ingredients

Sprouted moong  - 1 cup

Potato – 1

Grated cheese – ¼ cup

Onion – 1

Ginger garlic paste – 1 tsp

Green chilli and red chilli powder as per taste

Garam masala – ¼ tsp

Chaat masala – ½ tsp

Cumin powder – 1 tsp

Coriander leaves – ½ cup

Lemon juice – ½ tsp

Oats or bread crumbs – ½ cup

Salt as per taste

Method

Take sprouted moong  in a bowl, to it add boiled and mashed potato, grated cheese, chopped onion, ginger garlic paste, green and red chilli, garam masala, chaat masala, cumin powder, coriander leaves, lemon juice, oats and salt as per taste.

Mix it all together till everything is blended evenly.

Make small round tikkis, coat it  with oats or bread crumbs and shallow fry in oil. Serve hot with ketchup.

Oats Vegetable Pancake

Ingredients

Oats – 1 cup

Semolina/rava – ½ cup

Carrot – 1 grated

Capsicum – 1 finely chopped

Few chopped spinach leaves

Ginger – 1 inch chopped or paste

Green chilli as per taste finely chopped

Cumin seed – 1 tsp

Garam masala – ½ tsp

Coriander leaves – ½ cup

Yoghurt – 1 cup

Salt as per taste

Method

Roast oats in a pan and then powder it. Mix it with semolina and all the ingredients given.  You can add little water if you like. The batter should be like dosa batter.

Leave it to rest for half an hour.

Heat a tava, take one big spoon of this batter and spread in a circular way.

Cook on both the sides evenly till golden brown in color and serve hot with chutney.