Tofu Paratha

Ingredients

Crumbled  tofu – 1 cup

Crushed garlic – 7 to 8

Capsicum – 1 chopped

Grated carrot – 1

Amchur powder – ½ tsp

Coriander leaves

Green chilli and salt as per taste

Wheat flour dough

Method

Mix all the ingredients given without adding water and leave aside.

Make a chapatti with wheat flour dough. Place one spoon of this tofu mixture on it and cover it. Gently roll it again and fry on tava. Serve hot with pickle.

Cheese Balls

Ingredients

Chapattis – 2 to 3

Cheese – ½ cup

Chilli flakes – 1 tsp

Pepper powder – ½ tsp

Oregano – ¼ tsp

Rose mary – ¼  tsp

Salt as per taste

Bread crumbs

Make a paste of

All purpose flour – 2 tbl.sp

Corn flour – 1 tbl.sp

Salt as per taste

Method

Coarsely blend chapattis and then to it add all the given ingredients, you can add little bread crumbs also. Make small round balls. Dip in the cornflour paste and roll on bread crumbs and shallow fry in oil till golden brown in color.

Serve hot with chutney or ketchup.

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Beetroot Halwa (Beetroot Fudge)

Ingredients

Beetroot – 3

Sugar – 1 cup or as per taste

Milk – 1 cup

Cardamom powder – ½ tsp

Cream/khoya – 3 tbl.sp

Dry nuts and raisins

Ghee

Method

Peel the skin and grate the beetroot.

In  a deep bottom pan, heat 1 tbl.sp of ghee, and dry nuts and raisins and fry till they are golden brown in color.

Remove and keep aside.

In the same pan, add beetroot and stir fry for 2 minutes.

Then add sugar and milk and cook till it becomes thick.

Add cream and cardamom powder, mix well, cook for a minute and then remove from fire and serve in a bowl. Garnish with dry nuts and raisins.

Stuffed Puris

Ingredients

Besan/chickpeas flour – 1 cup

Garlic and green chilli crushed – 1 tsp

Red chilli powder and salt as per taste

Turmeric powder – ½ tsp

Dough of all purpose flour

Method

In a pan, heat one tsp of oil, add besan and stir fry for few minutes, add garlic and green chilli paste, red chilli powder, turmeric powder and salt as per taste.

When you get nice flavour, remove and keep aside.

Roll puris from the dough, place one spoon of besan in the centre, cover it and then again roll into small puris and deep fry in oil till golden brown in color.

Vermicelli Nest

Ingredients

 Potato – 2

Onion – 1

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp

Chaat masala powder – 1 tsp

Garam masala – ¼ tsp

White pepper powder – ¼ tsp

Lemon juice/amchur powder – 1 tsp

Salt as per taste

Vermicelli

Make a paste of

All purpose flour – 3 tbl.sp

Cornflour – 1 tbl.sp

Water and a pinch of salt

Method

Boil potato and mash it.

Chop onion.  Heat oil in a pan, add onions and sauté for a minute till it becomes soft. Then add ginger garlic paste and sauté till the raw smell goes.

Add mashed potato and all other ingredients and cook on a slow flame for 2 to 3 minutes. Remove and leave it to cool.

Make small round balls, dip in the flour batter and then roll it on vermicelli. Make a dent in the centre and then deep fry it in oil till golden brown in colour. Serve hot with tomato ketchup or chutney.

Green Uttapam

Ingredients

Dosa batter – 1 cup

Paste of spinach leaves – ½ cup

Finely chopped mixed vegetables – 1 cup

(cabbage, carrot, capsicum, corn and onion)

Red chilli powder to sprinkle

Method

Add paste of spinach leaves to the dosa batter. Heat a dosa pan, pour 2 to 3 spoon of this batter to make a thick dosa.

Sprinkle chopped vegetables on top and cook on both the sides.

When done sprinkle red chilli powder on top and serve.

Soya Chana Tikki

Ingredients

Coriander leaves

Red chilli powder and Salt as per taste

Soya flour – 2 tbl.sp Ingredients

Chickpeas boiled – 100 gm

Soya keema – 50 gm

Ginger garlic paste – 1 tsp

Green chilli – 2

Roasted cumin powder – 1 tsp

Garam masala – ¼ tsp

Lemon juice – 1 tsp

Method

Blend chickpeas and soya keema together and then to it add all the other ingredients and make round tikkis.

shallow fry in oil till golden brown in colour and serve hot with chutney or ketchup.

Soya Keema Roll

Ingredients

Soya granules – 1 cup

Capsicum – 1

Tomatoes – 2 to 3

Cabbage – ¼  cup

Cream/ crumbled paneer – 2 to 3 tbl.sp

Green chllli – as per taste

Lemon juice – 1 tsp

Coriander leaves

Salt and pepper as per taste

Tomato ketchup

Chaat masala

chapati

Method

Soak soya granules in water for an hour, wash it and then cook for 4 to 5 minutes. Squeeze out the excess water and blend it coarsely and your soya keema is ready.

 Heat about 2 tbl.sp of oil in a pan, add green chilli, sauté for a minute and then add capsicum, tomato, cabbage, salt and pepper.

Cook for 2 to 3 minutes, keep the vegetable crunchy.

When cooked, add lemon juice and coriander leaves. Mix well and remove.

 Take a chapatti, spread tomato ketchup on it and then put 2 tsp of soya keema, sprinkle chaat masala powder on it and then roll it tightly and serve,

Carrot Jam

Ingredients

Carrot –  1 cup grated

Cloves – 3

Sugar – ½ cup

Lemon juice – 2 tsp

Water – 1/4 cup

Method

in a cooking pan add grated carrot and 1/4 cup of water and cook till it becomes soft.

add sugar, lemon juice, crushed cloves and cook till it becomes thick and transparent.

when cool, store it in an air tight container and refrigerate it.

Mint Yoghurt Raita

Ingredients

Yogurt – 250 gm

Mint leaves – ½ cup

Pepper powder – 1 tsp

Roasted cumin powder – ½ tsp

Paste of garlic – ¼ tsp

Salt as per taste

Method

Take yogurt in a bowl, make a paste of mint leaves coarsely.

Add this to the yogurt with rest of the ingredients given, mix well and serve with pulao or biryani.

you can even add 1/4 cup of finely chopped corriander leaves to it.

Palak Methi Vadi (Spinach and Fenugreek Leaves Recipe)

Ingredients

Spinach leaves – 4 to 5 finely chopped

Fenugreek leaves – ½ cup finely chopped

Chickpeas flour – 2 cup

Semolina – 2 tbl.sp

Ginger garlic paste – 1 tsp

Red chilli powder – 1 ½ tsp

Turmeric powder – ½ tsp

Roasted cumin powder – 1 tsp

Salt as per taste

Baking soda – ¼ tsp

Lemon juice – 1 tsp

Oil – 1 tsp

Method

Mix all the ingredients, adding little water. Make a thick dosa like batter. Grease one flat tray and pour this batter and steam this for 10 to 15 minutes  When you prick it with a knife, it should come out clean, then it is cooked.

When done, remove and leave it to cool.

Cut into square pieces and shallow fry in oil.

Serve hot with tomato ketchup.

Chicken Popcorn

Ingredients

Chicken pieces – ½ kg

All purpose flour – ½ cup

Onion powder – 1 tsp

Salt and pepper as per taste

Milk – 2 tbl.sp

Egg white – 2

Bread crumbs

Mixed herbs – 1 tbl.sp (msg – Chinese salt, garlic powder, onion salt, paprika, dried marjoram, dried basil, dried sage, chilli powder, oregano)

Method

Cut chicken into small pieces. In another bowl, mix together onion powder, all purpose flour, mixed herbs, pepper and salt.

Mix the chicken pieces and leave it to marinate for an hour or overnight.

Whisk together egg and milk.

While frying, dip it in egg mixture and roll on bread crumbs and deep fry in oil till golden brown in color.

Serve hot with tomato ketchup.

Paratha Recipe

Ingredients

Wheat flour – 2 cup

Water - 1 cup

Salt a pinch

Method

Prepare smooth dough and keep aside for few hours.

With the help of a rolling pin, roll each chapatti; apply little ghee on top of it. Sprinkle little flour on top and then fold it in a triangular shape.

Take more flour for dusting and roll out again. Heat tawa and cook applying oil on both the sides. Serve hot.

Pulkas

Ingredients

Wheat flour – 2 cup

Butter milk – ¼ cup (optional)

Water enough to mix the dough

Salt – a pinch

Oil – 1 to 2 tsp

Method

In a bowl, mix together flour and salt and sprinkle water gradually.

Knead to smooth dough. Knead this for 15 to 20 minutes and then cover and keep for another 4 to 5 hours.

Make even size balls.

With the help of a rolling pin, roll into medium size chapattis.

Heat a tawa or a flat pan, put this chapatti and cook till small bubbles appear on top, turn over and cook till light brown underneath.

Remove and cook on direct flame.

When it puffs up like puri, remove from fire.

Crumble with your hand, apply little oil or ghee on one side and fold and keep in a chapatti box lined with muslin cloth.

How To Make Soft Chapatis

Ingredients

Wheat flour – 2 cups

Water – 1 cup

Salt – a pinch of

Oil – 2 to 3 tbl.sp

Method

In a bowl, combine together salt and flour.

Heat water in a pan and to it add oil.

When it starts to bubble up, pour it on the flour, mix it with the help of a spoon and cover and keep aside.

When it becomes warm, knead it to smooth dough. You can add little water if needed.

Grease the dough with oil.

Make even size balls and with the help of a rolling pin, roll into thin chapattis. Use little wheat flour for dusting.

Heat a flat pan or a tawa and put chapatti on that.

When it puffs up, turn over and cook well on both the sides.

Put little ghee or oil on top. Serve hot.

Sheera (Sweet Semolina Recipe)

Ingredients

Semolina – 1 cup

Sugar – 1 cup

Milk – 1 ½  cup

Water – ½ cup

Cardamom powder – ½ tsp

Chopped almonds, cashew nuts and raisins

Ghee/butter

Method

Heat ghee/butter in a pan. Add chopped nuts and raisins and stir fry for a minute till the color changes to golden brown in color.

Then add semolina and again fry for few minutes till you get  a nice aroma. Add milk, water, cardamom powder and sugar. Mix well and leave it to simmer on a low flame till all the moisture is absorbed.

Serve hot.

China Grass Recipe

Ingredients

Milk – ½ litre

China grass – ½ of the packet

Cardamom powder – ½ tsp

Sugar/condensed milk – ½ cup

Chopped nuts

Saffron soaked in water

Method

Soak china grass in water for half an hour.

Heat milk in a pan, when it starts boiling add china grass (squeeze out the excess water) then add sugar, cardamom powder and keep on stirring till the china grass is completely dissolved.

Remove in a flat pan, garnish with chopped nuts and saffron.

Leave it to set. This can be set with or without refrigerator.

When set, cut into squares and serve.

Andhra Chicken Pickle

Ingredients

Chicken = 250 gm

Red chilli powder – 1 tsp

Ginger garlic paste – 1  tsp

Turmeric powder – ¼ tsp

Lemon juice – 2 tsp

Salt as per taste

For tampering

Few curry leaves

Garlic flakes – 10 to 12

Fenugreek seed – ¼ tsp

Whole Red chillies as per taste

Roast and make a powder of

Coriander seed – 1 tbl.sp

Fenugreek seed – ¼ tsp

Poppy seed – 1 tsp

Cumin seed – 1 tsp

Green cardamom – 1

Cinnamon – 1 small piece

Cloves – 3

Star aniseed – 1 small broken piece

Method

Heat oil in a pan about 2 to 3 tbl.sp. add ginger garlic paste and sauté for few seconds. Then add chicken pieces, red chilli powder, turmeric powder and salt. First cook on a high flame for 5 minutes and then lower the flame and cook for another 15 minutes.

When done. Take another pan, heat 2 tbl.sp of oil, add garlic flakes, fenugreek seed, few curry leaves and red chillies, when the colour changes, add the chicken pieces mix well and lower the flame and cook again for 10 to 15 minutes till the chicken pieces are fully cooked.

When cool, store in a  air tight container and use within 2 to 3 days.

Akrot Ka Halwa (Walnut Fudge)

Ingredients

Walnut – 1 cup

Khoya – 1 ½ cup

Powdered sugar – ½ cup or as per taste

Cardamom powder – ½ tsp

Ghee/butter for cooking

Method

In a pan heat 1 tbl.sp of ghee/butter and lightly fry walnuts for 3 to 4 minutes. Remove and blend it coarsely and keep it aside.

In the same pan, again add 1 tbl.sp of ghee/butter and add khoya and powdered sugar to it. Fry till on a low flame till the khoya melts, add cardamom powder to it and remove from fire.

Remove this khoya in a pan, add powdered walnut, mix well and spread on a greased plate.

When cool, cut into square pieces, decorate it with silver foil and serve.

Healthy Vegetable Kabab

Ingredients

Boiled and mashed potato – 1

Grated carrot – 1 cup

Boiled green peas – 1 cup

Onion – 1

Ginger garlic paste – 1 tsp

Green chilli as  per taste

Red chilli powder as per taste

Garam masala – ½ tsp

Coriander and cumin powder – 1 tsp

Lemon juice – 1 tsp

Salt as per taste

Coriander leaves

Paste of corn flour

Oats for coating

Method

Heat a pan, first sauté onions till it becomes translucent, then add ginger garlic paste and sauté for a minute, then add green chilli finely chopped and red chilli powder as per taste, then add potato, grated carrot and green peas. Cook for a minute and then add coriander and cumin powder, salt, garam masala, coriander leaves and lemon juice.

Mix it all well and stir fry for a minute. Remove from fire and leave it to cool.

Make oblong shape balls, dip in cornflour paste and roll on powder oats.

Shallow fry in oil till golden brown in colour and serve hot with chutney or tomato ketchup.

Quick Raw Mango Chutney

Ingredients

Grated raw mango – 1 cup

Jaggery as per taste

Red chilli powder – 1 tsp

Turmeric powder – ¼ tsp

Salt as per taste

Method

In a bowl, combine together jaggery, red chilli powder, turmeric powder and salt and mix well by adding little water so that all the ingredients are mixed well.

Then add grated raw mango and again mix it. It is ready to serve.

Chana Dal Kheer

Ingredients

Chana dal – 1 cup

Turmeric leaf – 1

 Thick Coconut milk – 1 cup

Thin coconut milk – 1 cup

Jaggery as per taste

Cardamom powder  - ½ tsp

Nutmeg powder – ¼  tsp

Pinch of salt

Method

Soak chana dal in water for an hour. Pressure cooks it along with turmeric leaf and jaggery till it becomes soft.

When the steam is released, open the lid, discard the leaf and then add thin coconut milk, cashew nuts, cardamom powder and nutmeg powder.

Cook till it starts boiling, then add thick coconut milk, cook for a minute and then remove from fire and serve.

Aloo Sandwich

Ingredients

Few bread slices

Potato - 3

Onion – 1 chopped

Mayonnaise – 1 cup

Paste of coriander – 2 to 3 tsp

Cornflour – 1 tbl.sp

Chaat masala

Salt  and pepper as per taste

Method

Take a bowl, combine together mashed potato, onion, corn flour, pepper and salt. Make small flat round balls and shallow fry in oil.

In another bowl, mix together mayonnaise  and coriander paste.

Take bread slices, spread this mayonnaise on it, sprinkle little chaat masala on it and then keep this tikki and cover with another bread slices. Cut into triangle shape and serve.

Cinnamon Coconut Pancake with Oats

Ingredients

Coconut milk – 1 ½  cup

Refined flour – ½ cup

Oats – ½ cup

Eggs – 2

Vanilla – ½ tsp

Dessicated coconut – ¼ cup

Baking soda – ¼ tsp

Cinnamon powder – ½ tsp

Sugar – ½ cup or as per taste

Salt – a pinch of

Method

In a bowl, add coconut milk, egg, vanilla, cinnamon, salt and sugar and whisk until well combined.

In another bowl, combine together maida, oats and baking soda.

Then gradually add maida and oats mixture and mix till it is very well incorporated. Add dessicated coconut to it and again mix well. The batter should be of pouring consistency.

Heat a pan and Add  2 tsp of ghee or butter to the pan, add one spoon of this batter to the pan, when it starts to bubble, flip to the other side and cook evenly on both the side.

Serve hot.

Paneer Hariyali Sandwich

Ingredients

Paneer/cottage cheese – 200 gm

Paste of mint leaves and green chillli

Mayonnaise – 1 cup

Chaat masala – 1 tsp

Capsicum – 1 finely chopped

Method

Heat 2 tsp of  oil in a pan, add paneer and stir fry for 2 to 3 minutes.

then add capsicum and cook for a minute and remove from fire.

In another pan, mix together mayonaisse and mint and green chilli paste and then to this add the cooked paneer and mix well. Sprinkle little chaat masala on top.

Take bread slices, spread little butter on it and then sprinkle little chaat masala on top and then spread this paneer hariyali, cover it with another bread slice.

Cut into half and serve.

Spicy Onion Karanji

Ingredients

For the stuffing

Chopped onion – 1

Green chilli as per taste

Freshly grated coconut – 3 tbl.sp

Sesame seed – 1 tbl.sp

Salt as per taste

Coriander leaves – ¼ cup

 For the dough

Maida/all purpose flour – 1 cup

Pinch of salt

Oil – 2 tsp

Water for kneading

Method

Make a dough by adding salt, oil and water to the refined flour and knead to a soft dough.

Heat one tsp of oil in a pan, add green chilli, onion and cook till the onions become soft, then to it add grated coconut and sesame seeds and stir fry for 2 to 3 minutes. Add salt and coriander leaves and remove from fire and leave it to cool.

Make a small round roti from the maida dough, put little stuffing in the centre and cover it (like half circle) use little water for sticking the edges.

Deep fry in hot oil and serve.

Green Apple juice

Ingredients

Green apple juice – 200 ml

Lemon juice – 1 tsp

Grated ginger – 1 tsp

Method

In a glass pour this green apple juice, add lemon juice and grated ginger to it.

Add crushed ice and serve.

Arbi Gosht

Ingredients

Mutton – 300 gm

Arvi – 4 to 5

Onion – 3 medium size

Ginger garlic paste – 2 tsp

Tomato paste – 2 tbl.sp or tomatoes - 2

Coriander powder – 2 tsp

Curry powder – 1 tsp

Garam masala – ½ tsp

Red chilli and salt as per taste

Coriander leaves

Method

In a pan heat water, to it add this arbi or colacassia roots and cook for 5 to 7 minutes. Remove and peel off the skin and cut into small pieces.

Wash mutton cubes and keep aside.

In antoher pan, heat 2 tbl.sp of oil, add onions and fry till golden brown in colour.

 Then add ginger garlic paste, and sauté for a minute till the raw smell goes.

Add tomato paste, coriander powder, curry powder, red chilli powder, garam masala and salt.  Stir fry till oil separates from the masala.

Then add the mutton pieces, mix well with the masala and cook for 2 minutes. Add two cups of water and pressure cook until 3 to 4 whistles.

When the steam is released, remove the lid, add the chopped arbis and cook for another 10 minute on a slow flame.

When the arbi is cooked, garnish with coriander leaves and serve.

Cabbage and Egg Curry

Ingredients

Grated cabbage – 1 cup

Egg – 2

Onion – 1

Turmeric powder – ¼ tsp

Ginger garlic paste – 1 tsp

Cumin seed – 1 tsp

Few curry leaves

Green chilli and salt as per taste

Coriander leaves

Method

Heat oil in a pan, add cumin seed, when it starts to splutter add ginger garlic paste and sauté for few seconds.

Then add curry leaves, green chilli and then onion and fry till onions turn translucent.

Then add cabbage, turmeric and salt and cook on a low flame for 2 to 3 minutes.

When cabbage is cooked, add egg and cook for 2 to 3 minutes and serve hot with roti or chapatti.