Baked Spicy Masala Crackers

Ingredients

 Wheat flour –  4 cups (400 gm)

All purpose flour –
1 cup (100 gm)

Ginger grated – 1
tsp

Green chilli – 2
chopped finely

Few chopped
coriander leaves

Few chopped
fenugreek leaves or 2 tsp of kasuri methi

Black pepper
powdered – 2 tsp

White or black
sesame seeds – 2 tsp

Cumin seed – 2 tsp

Butter milk – 2 to
3 tbl.sp

Melted butter – 2
to 3 tbl.sp

Baking powder – ½
tsp

Salt – 1 tsp

Method

In  a bowl sieve together wheat flour, all
purpose flour, salt and baking powder. Then add melted butter and mix it till
it forms bread like consistency. Then add rest of the ingredients with little
water and knead to a stiff dough. Let it rest for half an hour.

After half an hour,
again knead it and then take one small ball and roll it. It should be not very
thick.

Cut in to shapes
you desire. Prick it with a fork so that it does not puff up.

Preheat oven at 180
degree celcius and then grease the plate with little oil and bake it on both
the sides till done.

Paan Ice Cream (No Cooking)

Ingredients

Paan(betel leaf )

Condensed milk - 200 gm

Cream - 170 gm

Milk - 250 gm

Gulkand - 2 to 3 tbl.sp

Fennel seed - 1 tbl.sp

Cardamom powder - 1 tsp

Green color - 1 tsp ( optional)

Method 

Blend together all the
ingredients except milk and paan. Then coarsely  blend paan leaves and mix
it with the milk. Store it in a plastic container and freeze it for 8 to 10
hours and then serve.

Stuffed Paan Coconut Laddo | Nariyal Ke Laddo | Coconut Laddoo

Ingredients

For making laddo

Dessicated coconut - 220 gm

Condensed milk - 150 gm

Cardamom powder - 1/2 tsp

Ghee/butter - 2 tsp

Betel leaf/paan - 3



For the stuffing

Gulkand - 3 to 4 tbl.sp

Cashewnut  8 to 10 coarsely powdered

Cardamom powder - 1/2 tsp



Method

Make the stuffing by mixing all the ingredients and keep aside.



For making laddo, heat a pan and add dessicated coconut and cook for few seconds stirring continously and then add condensed milk, cardamom powder and ghee and cook for a minute stirring continously.

Off the flame and add chopped betel leaf and mix it well.

Take a small ball of coconut mixture, flatten it and place one small ball of gulkand stuffing and close it to make a round ball.

Roll it on dessicated coconut and serve.

Bangda Masala | Mackerel Fish Curry

Ingredients

Bangda fish/Mackerel fish - 2 to 3

Tomato - 1 big

Mustard seed - 1 tsp

Kokam - 3 to 4

Garlic flakes - 3 to 4 crushed

Few curry leaves

Turmeric powder - 1/4 tsp

Salt as per taste

Few chopped corriander leaves



Roast with one tsp of oil

Red chillies - 3

Corriander seed - 1 tbl.sp

Onion - 1 medium

Whole black pepper - 1 tsp

Fenugreek seed - 1/4 tsp

Cumin seed - 1 tsp


Method

Clean and wash fish. Make two slit on it and apply salt on it.

Soak kokam in water for 10 to 15 minutes

First dry roast all the given ingrdients for 4 to 5 minutes. Off the flame and remove in a blender. To it add tomato, and little water and blend it to a fine paste.



Heat oil in a pan and to it add mustard seed and let it splutter. Then add garlic flakes and saute for few seconds till it changes it color. Add curry leaves and then add blended masala. Add turmeric powder and salt and soaked kokam. Let it boil on a low flame and then add fish to it. Cover and cook for five minutes. Garnish with corriander leaves and serve hot with rice or roti.

Aloo Paneer Kulcha | Paneer Potato Kulcha On Tava

Ingredients

Wheat flour - 3 cups

Baking powder - 1/2 tsp

Baking soda - 1/2 tsp

Sugar - 1 tsp

Ajwain/carom seed - 1 tsp

Salt - 1/2 tsp

Yogurt - 3 tbl.sp



For the stuffing

Boiled potato - 5  to 6

Paneer - 100 gm

Ginger - 1 inch piece

Red chilli powder - 1 tsp

Green chilli - 2

Corriander powder - 1 tsp

Roasted cumin powder - 1 tsp

Garam masala - 1/2 tsp

Chaat masala - 1 tsp

Salt as per taste



Black /white sesame seeds

Few chopped corriander leaves

Chopped onion (optional)



Method

First in a bowl take wheat flour. Make a dent in between and add rest of the ingredients.

Mix well and add water and make a soft dough. Cover and let it rest for half an hour.



For the stuffing grate potatoes, paneer and to it add rest of the ingredient and mix it well.



Roll out chapati and make a small ball of the stuffing and place in the centre of the  chapati. Close all the edges  on top sprinkle it with black or white sessame seeds, corriander leaves, onion chopped and then again roll it . Heat pan and cook this kulcha on both the sides. Drizzle little oil or ghee on top and serve hot.

Aloo Bhujiya Sev Recipe | Potato Sev Recipe

Ingredients

Potatoes - 3 medium size boiled

Besan/chickpeas flour - 1 cup / 200 gm

Rice flour - 3 to 4 tbl.sp

Turmeric powder - 1/4 tsp

Red chilli powder, black pepper powder and salt as per taste



Make a paste of 

Mint leaves Few

Grated ginger - 1 inch piece

Cumin seed - 1 tsp

Carrom seed/ajwain - 1 tsp



Method

Grated boiled potatoes and to it add rest of the ingredients including mint leaves paste.Mix it well. Add water little by little so that it makes a soft dough. Let it rest for 10 minutes.

Take sev mould and grease it with oil.

Take a portion of the dough  and stuff into it.

Heat oil in a pan and with the help of sev mould, make sev.

Deep fry in oil till crispy. Remove and let it cool down.

Store it in an air tight container.

Cheesy Pasta In Red Sauce

Ingredients

Roast

Tomatoes - 2

Red Pepper - 1



Garlic flakes - 3 to 4

Onion - 1 big

Fresh corn kernels - 1 cup

French beans - 8 to 10

Mushroom - 8 to 10 chopped

Yellow pepper - 1 chopped

Green pepper - 1 chopped

Oregano - 1 tsp

Chilli flakes as per taste

Salt as per taste

Whole black pepper - 1 tbl.sp

Little cream and grated cheese to garnish

Cooked pasta -  250 gm



Method

Roast tomato and red pepper. When it cools down, peel the skin and blend it to a fine paste along with a tbl.sp of black pepper.

Heat 2 tbl.sp of olive oil in a pan and saute chopped garlic 3 to 4 for few seconds. Then add  chopped onion and saute till it becomes soft.

Then add corn, french beans, mushroom, oregano, chilli flakes and salt and cook for few minutes.  Add paste of red sauce, mix it well along with yellow and green pepper. Add cooked pasta, ix it well and cook for few minutes till done.

Remove it in a serving plate and garnish with cream and cheese.

Sabudana Vada / Sago Vada / Tapioca Fritter

Ingredients

Potatoes - 2 boiled

Sago/sabudana - 1 cup washed and soaked in water for an hour or two

Roasted groundnut coarsely powdered - 1 cup

Green chilli as per taste

Ginger grated - 1 tsp

Few chopped corriander leaves

Juice of half lemon

Salt as per taste



Method

Mash potatoes, and to it add all the other ingredients and mix well. Make small flat balls and deep fry in oil till golden brown in color. Serve hot with ketchup or chutney.

Sabudana Kheer / Sago Kheer / Tapioca Kheer

Ingredients

Milk - 1 1/2 litre

Condensed Milk - 1 cup

Roasted vermicelli - 1 cup

Cardamom powder - 1 tsp

Sago washed and soaked in water - 1 cup

Chopped dry nuts and raisins



Method

In a bowl heat ghee/unsalted butter and add chopped nuts and raisins, fry till raisins puff up.

Remove few for garnishing and to it add milk, condensed milk ,add soaked sago and cook till it fully becomes transparent.

Add roasted vermicelli and cardamom powder, mix it and cook till done.

Garnish with fried nuts and raisins and serve hot or cold.

Corn And Mushroom Tart

Ingredients

For making dough

Maida flour/all purpose flour -

Butter - 100 gm



For the stuffing

Garlic - 5 to 6 chopped

Spring onion bulbs-  4 to 5

Spring onion leaves

Corn - 1 cup

Red pepper - 1/2

Yellow pepper - 1/2

Green pepper - 1/2

Mushroom - 1 cup

Cream cheese - 2 to 3 tbl.sp

Eggs - 3

Oregano - 1 tsp

Chilli flakes - 1 tsp

Salt and pepper as per taste



Method

In a bowl take all purpose flour and butter at room temperature and mix it well till it froms like bread crumbs. Then add water and knead it to a dough. Refrigerate it for 10 minutes.



Heat a tbl.sp of olive oil and to it add chopped garlic and cook  for few seconds.

Then add chopped spring onion bulbs and saute till it becomes soft. Add all the vegetables , oregano, chilli flakes, salt and cook till it becomes dry.

In the end add chopped spring onion leaves, mix it and off the flame.



In another bowl beat three eggs and cream cheese, salt and pepper and mix it well.

Take out the dough and  roll it half inch thick. Cut small circle and place it in the tart. First grease the tart with oil.Prick the  tart with a fork so that it does not puff up. Bake it in the oven at 180 degree celcius for 10 minutes. Unmould it and  put the stuffing and pour a tbl.sp of  egg mixture and again bake it at 180 degree celcius till egg is cooked. Serve hot.

Rose Cookies With Egg / Achappam

Ingredients

Rice flour - 1 cup

All purpose flour - 3/4 cup

Thick coconut milk - 1 cup

Sesame seed - 1 tsp

Cardamom powder - 1/2 tsp

Egg - 1

Thin coconut milk as required



Method

In a bowl mix together rice flour, all purpose flour, sesame seed, cardamom powder, one beaten egg and thick coconut milk. Mix it all, add thin coconut milk if required. If the batter is little thin then add 1 to 2 tbl.sp of rice flour and mix it well.

Leave it to rest for 10 to 15 minutes.

Take a rose cookie mould and dip in hot oil for sometime and then dip it in the batter but not fully.

Put it in the oil and fry it as shown in the video. You can use fork or knife to remove cookie or just shake it. Fry in oil till golden brown in color. remove and let it cool down. store it in air tight container.

Sweet Potato and Beetroot Tikki

Ingredients

Sweet potato - 1/2 kg
Beetroot - 1
Red chilli powder - 1 tsp
Roasted cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
Green chilli - 1
Grated ginger - 1 tsp
Few chopped corriander leaves
Cornflour - 1 tbl.sp
Chaat masala - 1 tsp
Salt as per taste

For coating 
Roasted semolina

Method
Boil and mash sweet potato, to it add grated beetroot and all other ingredients and mix it well.
Make round balls, coat it with semolina and shallow fry in oil on both the sides. Serve hot with ketchup.

Rose Cookies / Acchapam

INGREDIENTS

Rice flour - 1 cup
All purpose flour - 1/2 cup
Sugar -  1/2 cup or As per taste
Coconut milk - 1 cup
Black/white sesam seed - 1 tsp
Cardamom powder - 1 tsp


METHOD
In a bowl, put all the ingredients and to it add coconut milk and little water and make a batter. It should not be too thick or too thin. Keep it aside for 10 minutes.

Heat oil in a pan and dip rose cookie mould in it. When oil becomes hot, remove the mould and dip it in the batter, but not fully and then put in oil and deep fry. With the help of a fork or knife remove it. It will take the shape of  rose cookie mould. Fry till done Remove and let it cool down. Store it in a container.

Bharli Vangi | Stuffed Brinjal | Stuffed Eggplant

Ingredients

Eggplant – ½ kg

Onion – 1 big

Garlic flakes – 3 to
4 crushed

Tomato – 1 chopped

Peanut powder – 1 cup

Red chilli powder
and salt as per taste

Turmeric powder – ¼
tsp

Roast together

Ginger - 1 inch
piece

Garlic - 5 to 6
crushed

Dry coconut - 2
tbl.sp

Onion - 1 small
chopped

Cumin seed - 1 tsp

Corriander seed - 1
tbl.sp

Sesame seed - 1
tbl.sp

Few Chopped
corriander leaves

Shahi jeera - 1/2
tsp

Cinnamon - 1 small
stick

Cloves - 3 to 4

Method

Heat one tbl.sp of
oil and roast all the given ingredients

Add ginger and
garlic and again roast for  a minute

When the coconut changes
its color to light brown, off the flame and let it cool

down and then blend
it to a fine paste.

To it add a cup of
roasted peanut powder and mix well

Add chilli powder
as per taste

1/4 tsp of turmeric
powder

Add salt as per
taste

Mix all well and
keep aside

Cut the stem of the
eggplant and make two slit and stuff this masala in between.

Heat two tbl.sp of
oil in a pan

Add one onion
chopped and cook till it becomes soft.

Add one chopped
tomato and cook till it is totally mashed up.

Then place stuffed eggplant
and then pour leftover masala on it

Cover and let it
cook on a slow flame

Add to it salt and
chilli powder as

per taste and 1/4
tsp of turmeric powder.

Let it simmer on a low
flame for 3 to 4 Minutes.

Serve hot with
chapati or bhakri.

Mushroom and Corn Toast | Open Toast Recipe | Toast With Egg Recipe

Ingredients

Onion – 1 chopped

Tomato – 1 small
chopped

Few chopped
coriander leaves

Mushroom – 7 to 8
sliced

Boiled corn kernels
– 3 to 4 tbl.sp

Garlic flakes – 3
to 4

Red chilli flakes
as per taste

Black pepper powder
– ½ tsp

Salt as per taste
eggs –  2

Method

Add a tbl.sp of oil
in a pan

When hot, add 3 to
4 garlic flakes crushed and saute for few seconds.

Add one finely chopped
onion

and cook till
translucent.

Add one small
tomato chopped, few chopped corriander leaves and cook till

tomatoes become
soft

Add 7 to 8 mushroom
sliced and add two to three tbl. sp of

cooked corn.

Add chilli flakes
as per taste

Add black pepper
½  tsp

Add salt as per
taste

Cook till it is
completely dry

Off the flame and
let it cool down

Take two eggs and
whisk it

To it add mushroom
and corn  mixture

Heat a pan and Add
a tsp of ghee or butter.

Pour a tbl.sp
of  mushroom and corn mixture in the pan
and place a bread on top of it so that bread sticks to it.

Cook on both the
sides till is cooked well. Remove cut and serve hot.

Leftover Chapati Halwa Recipe | Malida Recipe From Leftover Chapati

Ingredients

Leftover Chapati - 3 to 4

Jaggery as per taste

Milk - 1 cup

Nutmeg powder - 1/4 tsp

Cardamom powder - 1/2 tsp

Few sliced dry nuts and raisins

Ghee


Method

Take leftover chapati and blend it in a blender. Remove and keep aside.

Heat ghee/butter in a pan and to it add sliced dry nuts and raisins. Fry it till golde brown and raisins puff up.

Remove few and keep aside.

In the same pan add blended chapati, a tsp of ghee and roast for 5 to 6 minutes.

Then add milk, jaggery, nut meg powder, cardamom powder. Mix well and keep on stirring till it becomes dry. Off the flame, remove it in a greased plate and garnish with fried nuts and raisins. When it set cut into cubes.

Cheesy Garlic Bread | Easy Cheesy Garlic Bread

Ingredients

For the dough

Maida/all purpose flour – 100 gm

Yeast – 1 tbl.sp\

Sugar – 1 tsp

Salt – ½ tsp

For the
stuffing

Garlic – 15 to 20 flakes crushed

Chilli flakes – 1 tbl.sp

Oregano – ½ tsp

Parsely – 1 tsp

Black pepper powder – 1 tsp

Salt as per taste

Grated cheese

Butter – 1 tbl.sp

Method

Take a tbl.sp of
yeast.

To it add lukewarm
water, 1 tsp of

sugar and  ½  tsp
of salt.

Mix it and let it
become frothy

Take 100 gm of all-purpose
flour/maida, to it add little water and make a soft dough. Add a tsp of oil
while making dough.

Cover and let it
rest for 3 to 4 hours or till it doubles in size.

For the stuffing

Take a tbl.sp of
butter, to it add crushed

garlic 15 to 20, a
tbl.sp of chilli flakes,

oregano  ½ tsp, parsely 1 tsp, pepper

powder 1 tsp, Salt
as per taste.

Roll half of the dough
into thick flat circle with the help of rolling pin.

Grease baking  plate with oil. Place this roti and spread
garlic mixture on top. Sprinkle grated cheese on top.

Bake it at 210
degree celcius for 15

Minutes or till
done.

China Grass Jelly | Agar Agar Recipe

Ingredients

China grass strands
– 8 gm

Sugar as per taste

Pineapple syrup

Food color

Milk -1/2 litre

Method

Cut the china grass
stands into half and soak it in water separately for an hour.

Heat a pan and to
it add one bowl of china grass strand along with little water. Keep cooking
till it is fully melted. Add sugar, pineapple syrup about one tbl.sp and orange
food color about a pinch. Mix it well, cook and then pour in small quantities
in any mould. Let it set for an hour. This can be set without refrigerator.

In another pan,
heat half litre milk and to it add only china grass strands, drain the water. Now
cook till it is fully melted. Add sugar as per taste. Remove from flame and to
it add pineapple syrup, mix well. When the jelly is set, pour milk to it and
then let it set. Demould it and serve.

Scrambled Egg Sandwich RecipeHeat 2 tsp of oil in apan

Ingredients

Eggs - 4

Few bread slices

Sweet chilli sauce or tomato ketchup

Grated cheese

Garlic cloves crushed - 3 to 4

Red chilli powder as per taste

Black pepper powder - 1 tsp

Cumin powder - 1 tsp

Few chopped corriander leaves

Onion - 1 chopped

Tomato - 1 chopped

Salt as per taste



Method

Break all eggs in a bowl and to it add red chilli powder, black pepper powder, cuin powder, corriander leaves and salt. mix it well.

Keep aside.

Heat 2 tsp of oil in a pan and to it add few crushed garlic cloves and saute for few seconds.

Add onion chopped and cook till it becomes soft and translucent.

Add tomato and cook till it is completely mashed.

Add egg mixture to it and cook it for some time, then scramble it till done.

Take bread slices and apply butter on one side.

Place a tbl. sp of this mixture one one bread and ketchup or sweet chilli sauce on other slice.

Grate cheese on top and the close the bread.

Grill bread in a sandwich maker or lightly toast in pan. Cut into triangle and serve.

Chickpeas Salad

Ingredients

Boiled chickpeas - 100 gm

Onion - 1 big

Tomato - 1 medium

Cucumber - 1

Few chopped corriander leaves

Red chilli flakes  as per taste

Black pepper powder - as per taste

Roasted cumin powder - 1 tsp

Juice of one lemon

Olive oil - 1 tbl.sp

Salt as per taste



Method

Soak chickpeas/kabulichana in water overnight and then next day boil it with water and little salt.

Chop finely onion, tomato and cucumber and corriander leaves.

In a bowl mix together all the  ingredients and serve.

Homemade Pasta In White Sauce

Ingredients

Pasta – 200 gm

Garlic – 7 to 8
finely chopped

Onion – 1 big
chopped

Chilli flakes as
per taste

Black pepper powder
as per taste

Oregano – ½ tsp

Little cheese

Salt as per taste

Finely chopped red,
yellow and green pepper – 1 cup

Finely chopped
mushroom – 7 to 8

Carrot  - 1 grated

For making white sauce

Butter – 2 tbl.sp

All purpose flour –
1 tbl.sp

Milk – 1 cup

Salt – ¼ tsp

Method

Boil pasta and keep
aside.

Heat a a pan and
add two tbl.sp of butter. When it melts, add a tbl.sp of all-purpose flour and
keep on stirring it for few seconds till the raw smell goes. See that there are
no lumps formed.

Add a cup of milk
to it and keep on stirring it till it becomes creamy.

Off the flame and
keep aside.

In another pan, heat
a tbl.sp of oil and to it add garlic and sauté for few seconds.

Add finely chopped
onion and cook till it becomes translucent.

Add all chopped
veggies, chilli flakes, black pepper, oregano and salt and mix well. Cook for
few seconds. Then add grated cheese as per your taste

Add cooked pasta,
mix well and serve hot.

Dal Vada | Chana Dal Vada | South Indian Snack

Ingredients

Chana dal - 100 gm

Green chilli - 3

Ginger - 1 inch piece

Few curry leaves

Rice flour - 1 tbl.sp

Cumin seed - 1 tsp

Onion - 1 chopped

Turmeric powder - 1/4 tsp

Few chopped corriander leaves

Salt as per taste



Method

Soak chana dal in water for 2 to 3 hours in water. Drain the water and put it in a blender along with green chilli, ginger, few curry leaves, turmeric powder and salt. Add little water while blending. Blend it coarsely.

To it add rest of the ingredients, mix well and make small flat balls.Deep fry in oil till golden brown in color and serve hot with chutney or ketchup.

Healthy Mutton Soup (Indian Style)

Ingredients

Rice broken – ¾ cup

Moong dal/green
gram dal –  ¼ cup

Mutton or mince
mutton – 300 gm

Onion – 1 medium

Ginger garlic paste
– 1 tbl.sp

Green chillies – 2 chopped
or as per taste

Few mint and coriander
leaves

Turmeric powder – ½
tsp

Garam masala -

Salt as per taste

Method

Wash and soak rice
and moong separately in water for an hour.

Clean and wash
mutton pieces and pressure cook it by adding ½ tsp salt and ½ tsp turmeric
powder and water. Cook till 4 to 5 whistle. If it is keema, then no need of
cooking. It can be directly cooked along with rice.

Heat a tbl.sp of
oil in a pan and a tbl.sp of ghee. Add sliced onion and green chilli and cook
till golden brown in color.

Add ginger garlic paste
and mint leaves and coriander leaves and sauté till raw smell of ginger garlic
goes.

Add soaked rice and
moong dal and stir fry for few seconds.

Add enough water
and let it cook till it becomes soft. Blend mutton coarsely and add it to the
soup along with  mutton stock. Cook for 5
to 10 minutes.

In the end, add garam masala and cook for few
seconds. Serve hot

Badam Ka Harira | Almond Milk

Ingredients

Almonds – 30 – 35

Milk – ½ litre

Sugar as per taste

Cinnamon – 1 small
stick

Cloves – 3

Cinnamon – 3

 Method

Soak almonds in
water for 2 to 3 hours and then peel the skin.

In a blender, add
almonds, little milk and blend it to a fine paste.

Crush cardamom
pods.

Heat a tbl.sp of
ghee/butter and to it  add cinnamon
stick, cloves and cardamom and fry for few seconds.

Add milk and let it
boil. Then add almond paste, mix it well and keep stirring it on a slow flame
till it starts boiling. Off the flame. Serve hot or cold. 

Baked Peri Peri Chicken Parcel (Air Fried)

Ingredients

Boneless chicken - 400 gm

Onion - 1 medium sliced

Garlic flakes crushed - 5 to 6

Peri peri masala - 2 tsp or as per taste

Red chilli powder - 1 tsp

Juice of half lemon

Salt as per taste

Red, yelllow and green pepper - each take half and cut into small pieces

All purpose flour dough


Method

Clean and wash chicken and marinate it with peri peri masala and salt. Keep it aside for half an hour.

Heat oil in a pan and to it add garlic flakes crushed. Saute for few seconds and then add sliced onion. Cook onion till it becomes translucent.

Add marinated chicken pieces and cover and cook on a slow flame till chicken is cooked well. Add kashmiri chilli powder, juice of half lemon and again cook till the gravy is dried.

Add red yellow and green pepper. Mix well. Cook for a minuted. Off the flame and let it cool down.

Take maida flour dough and roll into small thin chapatis. Place a tbl.sp of this stuffing and cover it like a parcel. Grease baking tray with oil. Place  this  parcel in the tray.  Brush it with little oil on top.

Bake it or fry it in oil. I have air fried it for 15 minutes at 210 degree celcius.

Baked Peri Peri French Fries

Ingredients

Potato - 3 peeled and cut into thin long stripes

Piri piri masala and salt as per taste

Olive oil - 1 tsp



Method

In a bowl, mix together potato, piri piri masala, salt, olive and mix well  and keep aside for half an hour.

Grease baking tray with oil and bake french fries for 10 minutes or till done.

Before serving, sprinkle piri piri masala on top.

Chocolate Ice Cream Cigar

Onion Pakoda | Kanda Bhajiya | Onion Fritters | Besan Pakoda

Ingredients

Besan/chickpeas flour - 4 tbl.sp

Onion- 2

Rice flour - 1 tbl.sp

Red chilli powder - 1 tsp or as per taste

Turmeric powder - 14 tsp

Carom seed - 1/4 tsp

Few curry leaves

Few chopped corriander leaves

Salt as per taste


Method

Slice onions thinly and to it add red chilli powder, carom seed, turmeric powder, few curry leaves and corriander leaves and salt. Cover and keep aside till onion release its moisture.

Then mix chickpeas flour and rice flour and mix well.

Heat oil in a pan and put little in small portion in the oil and fry till golden brown in color. Serve hot with or without ketchup.

Misal Pav | Mumbai Misal Pav Recipe | Flavors Of Mumbai

Ingredients

Sprouted beans – ½ kg

Onion – 2 medium
size

Grated dry coconut –
1 cup

Tomato – 2 chopped

Garlic cloves – 4 to
5 crushed

Ginger – 1 small
piece crushed

Turmeric powder – ½
tsp

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Red chilli powder
as per taste

Few curry leaves

Garam masala – ½ tsp

Salt as per taste

Lemon

Farsan

Chopped onions

Few chopped coriander
leaves

Method

First pressure cook
mix sprouts till two whistle or till it becomes soft. To it add little water,
turmeric powder and salt.

Heat a tsp of oil
in a pan and to it add chopped onions and fry for 2 minutes and then add grated
coconut, coriander seed, cumin seed and fry till coconut changes its color to
light golden brown.

Blend it to a fine
paste along with tomatoes and little water.

Heat two tbl.sp of
oil in a pan and to it add  a tsp of
cumin seed and let it splutter.

Then add crushed
ginger and garlic and sauté for few seconds.

Add few curry
leaves too. Add the blended masala, chilli powder and garam masala and salt and
mix well. Cover and Cook for few minutes.

Add cooked sprouted
beans along with water, mix it well, add coriander leaves, adjust salt
accordingly and cover and let it simmer on a low flame for two minutes.

Remove in a serving
bowl, garnish with chopped coriander leaves, farsan and chopped onion. Serve hot
with ladi pav and lemon.

Akki Roti | Leftover Rice Paratha | Chawal Ki Roti

Ingredients

Cooked rice - 1 cup

Rice flour - 1/2 cup

Onion - 1 medium chopped

Green chilli - 2 chopped

Carrot - 1 grated

Cumin seed - 1 tsp

Few chopped corriander leaves

Salt as per taste



Method

Make a coarse paste of cooked rice and then to it add all other ingredients and mix well. Sprinkle little water while making a dough. Make a soft dough. Use tsp of oil in the end.

Heat a pan, add a tsp of oil and then take a ball of the dough and flatten it with the help of fingers. Sprinkle little water while doing it. Make a flat round chapati and cook on both the sides till done.Serve hot with chutney or curry.

Momos Chutney Recipe

Ingredients

Whole red chillies - 7 to 8

Garlic flakes - 3 to 4

Tomatoes - 2

Soya sauce - 1 tsp

Sugar - 1 tsp

Salt as per taste


Method

Soak red chillies in water for half an hour.

Then boil red chillies  and tomatoes in water for 7 to 8 minutes.

Red chillies will become soft.

Peel the skin of tomatoes.

Now blend together all the ingredients given.

Serve with momos.

Chicken Momos | Steamed Chicken Dumpling | Steamed Dimsum recipe

Ingredients

Minced chicken –
250 gm

Garlic - 7 to 8 finely minced

Onion - 1 small chopped

Carrot – 1 grated

Spring onion – ½ cup

Soya sauce – 1 tsp

Salt and pepper as
per taste

All purpose flour
dough

Method

Mix all the
ingredients  together and keep aside.

Make a dough of
maida, salt and water. Roll into small circles and place a tsp of chicken
filling inside.

Close it like half
circle and then again take the ends and bring it together.

Steam in for 15 to
20 minutes and serve hot with chutney.

Mango Phirni | Aam Ki Phirni

Ingredients

Mango - 2

Rice - 1 cup

Milk - 1/2 litre

Sugar - 1/4 cup

Condensed milk - 1/4 cup

Cardamom powder - 1/2 tsp

Sliced almonds for garnishing



Method

Soak rice in water for 1 to 2 hours.

Take out pulp of mango and blend it to a fine paste.

Coarsely make a paste of rice adding little water.

Heat a pan and pour milk into it and let it boil.

Add rice paste, mix well and keep on continously stirring it till rice is cooked well and it becomes thick.

Off the flame and let it cool down. When it cools, it will become more thick. Add mango pulp, mix well. Serve in a bowl and garnish with sliced almonds.

Refrigerate before serving.

Mix Fruit Halwa | China Grass Recipe | Fruit Dessert

Ingredients

Milk - 500 ml

Condensed Milk - 200 ml

Vanilla essence - 1 tsp

Few sliced almonds

3 to 4 different types of fruits

China grass/agar agar - 1/2 of  the packet



Method

Chop fruits into small pieces and keep aside..

Soak half of the china grass for 2 hours in water.

Heat milk in a pan. squeeze out china grass and put in milk and cook till it is completely dissolves.

Add condensed milk, vanilla essence and few sliced almonds.

When china grass is melted. Pour  it in a serving plate and to it add choppped fruits. Mix it and garnish with chopped nuts. Keep in the refrigerator for an hour or two.

Cut into pieces and serve.

Paneer and Bread Croquettes

Ingredients

Paneer – 100 gm

Potato – 2 boiled

Bread slices – 3
(sides removed)

Ginger paste – 1
tsp

Green chilli
chopped – 2

Red chilli powder –
1 ½ tsp

Cumin powder – 1
tsp

Chaat masala – 1
tsp

Salt as per taste

Few chopped
coriander leaves

For coating

All purpose flour –
1 tbl.sp

Corn flour – 1
tbl.sp

Bread crumbs

Method

Mix  together all the ingredients given and make oblong
shape balls.

Make a paste of all
purpose flour and corn flour using little water and keep aside.

Dip this balls in the
corn flour paste and then roll on bread crumbs. Deep fry in oil till golden
brown in color and serve hot with ketchup.

Almond Milk | Badam Milk | How To Make Badam Milk

Ingredients

Milk – ½ litre

Almonds – 30 to 35

Cardamom powder – ½
tsp

Nutmeg powder – ¼
tsp

Sugar – ¼ cup or as
per taste

Few almonds sliced

Method

Soak almond in
water for 2 to 3 hours and then peel off the skin.

In a blender, blend
almond to a paste by adding little milk.

Heat milk till it
starts boiling, then slow the flame and add this almond paste to it and keep on
stirring it continuously till it starts boiling. Add sugar, cardamom powder and
nutmeg powder and mix and cook.

When it starts
boiling, off the flame and let it cool down.

Pour in a serving
glass and garnish with cardamom powder and sliced almonds.

Tamarind Chutney | Imli Ki Chutney | Khatti Meethi Imli Ki Chutney

Ingredients

Tamarind pulp – 1 cup

Jaggery – ½ cup or
as per taste

Red chilli powder –
1 tsp

Roasted cumin
powder – 1 tsp

Black salt – 1 tsp

Salt as per taste

Method

Soak tamarind in
water for half an hour and then extract pulp from it with the help of a blender.

Heat a pan and to
it add this pulp and let it boil. When it starts boiling add jaggery, mix well
and let it cook till it melts.

Off the flame and
let it cool down. Then add rest of the ingredients. Mix well and serve with
samosa, dhokla  or any other snack

Khaman Dhokla Recipe | Soft and Spongy Dhokla Recipe | Besan Dhokla Re...

Ingredients

Besan/chickpeas – 1
cup

Semolina – 2 tbl.sp

Ginger green chilli
paste – 1 ½  tsp

Turmeric powder – ¼
tsp

Asafoetida – ¼ tsp

Salt as per taste

Eno salt – 1 ½ tsp

Juice of half lemon

For tempering

Mustard seed – 1 tsp

Sesame seed – 2 tbl.sp

Green chilli – 3 slit
open

Few curry leaves

Sugar – 1 tbl.sp

Little salt as per
taste

Method

In a bowl take
besan, semolina, ginger green chilli paste, turmeric powder, asafoetida,
salt  and mix it well along with batter
to make a smooth batter. Keep it aside for 10 to 15 minutes.

In a steamer pan,
add two glass of water and keep for boiling.

Grease a plate with
oil.

Now add lemon juice
and eno salt  and mix it stirring in one
direction for few minutes.

It will double in size.
Pour in grease plate and let it steam in a steamer for 10 to 15 minutes till done.
Prick it with a knife and if it comes out clean then dhokla is ready

Heat oil in a pan
and temper with the given ingredients. Add water and sugar and salt, cook on a
slow flame till it melts. Off the flame and let it cool down. With the help of
spoon pour on dhokla and serve hot with green chutney and imli /tamarind chutney

Boiled Egg Sandwich | Quicl and Easy Recipe

Ingredients

Boiled egg - 3

Spring onions - 1/4 cup

Chilli flakes - 1/2 tsp

Black pepper powder - 1/2 tsp

Few chopped corriander leaves

Salt as per taste

Mayonnaise - 2 to 3 tbl.sp

Few bread slices



Method

Take boiled eggs in a bowl and prick it with a fork into small pieces.

To it all the other ingredients except bread and mix well.

Take bread slices and spread one spoon of mixture on it and cover with other bread slices. Cut into half and serve.

Rice and Oats Cutlet | Rice Kabab | Leftover Rice Cutlet

Ingredients

Cooked rice – 1 cup

Oats – ½ cup

Ginger paste - 1
tsp

Green chilli – 2
chopped

Red chilli – 1 tsp

Cumin powder - 1
tsp

Chaat masala – 1
tsp

Turmeric powder -
1/4 tsp

Salt as per taste

Few chopped
coriander leaves

Few chopped mint
leaves

For stuffing cooked
keema/paneer/cheese

Method

In a bowl add
cooked rice, oats and rest of the ingredients.

Mix it well and
make small flat balls.

Place one spoon of
stuffing in  the centre and close it from
all sides.

Shallow fry in oil
till golden brown in color and serve hot with ketchup.