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.