Serves : 4 people
Time : 25 mins
Ingredients :
Rice flour – 1 cup
Water – 4 cups
Salt as required
Papad khar – 1/2 tsp
Roasted and semi crushed cumin seeds- 1/2 tsp
Oil – 1/4 tbsp
Green chillies and ginger paste – 1 tsp
Method :
1. In a deep pan, heat 2 cups of water on a medium flame. Add cumin seeds, salt, papad khar, green chillies and ginger paste.
2. Let the water come to boiling point. Quickly add rice flour and stir continuously to avoid forming of lumps. Go on stirring vigourously till the rice flour absorbs water and the khichu mixture thickens (like roti dough).
3. Remove the khichu mixture from the heat and pour the khichu mixture in a deep bowl. Let it cool down for few minutes. Mix well by adding 1/4 tbsp oil.
4. Divide the khichu mixture into 20 equal portions and make balls.
5. Preheat a steamer with 2 cups of water in it on a medium flame.
6. Grease the steamer plate with oil. Place the khichu balls in the steamer plate and steam them for 8-10 minutes.
Serving :
Remove the khichu balls from the steamer and serve hot in a plate with oil.
Time : 1 hour
Serves : 3 people
Ingredients :
A. For the filling :
Moong dal – 1 cup
Water – 1/2 cup
Grated coconut – 3/4 cup
Finely chopped coriander leaves – 1 tbsp
Salt to taste
Ginger paste – 1/2 tsp
Green chillies paste – 1 tsp
Sugar – 1 tsp
Lemon juice – 1 tbsp
Garam masala – 3/4 tsp
Finely chopped cashews – 1 tbsp
Asaefoetida – 1 pinch
Oil – 1 tsp
Water as required
B. For the dough :
Maida – 2 cups
Salt to taste
Ghee – 1 tbsp
C. To fry :
Oil as required for deep frying
Method:
1. For the filling :
A. Take oil in a pan, add asafoetida and heat for few seconds on a slow flame. Add moong dal and salt; mix well and stir fry for 2 minutes. Add water, mix well and cover it with a lid and allow the moong dal to cook for 7-10 minutes on a slow flame till there is no water left. Check in between and stir, make sure the moong dal doesn’t stick at the bottom of the pan.
B. Add grated coconut, garam masala, salt, ginger and green chillies paste, cashews, coriander leaves, lemon juice and sugar; mix well and cook for 3-5 minutes on a slow flame. Stir continuously and cook till the mixture gets semi soft.
C.Keep the stuffing aside for cooling down
2. For the dough :
A. Take maida, ghee, salt to taste and mix well. Add water as required to make firm consistency dough in order to stuff the filling.
3. To fry :
A. Heat the oil in a deep pan on a medium flame.
B. Divide the dough into 15 equal portions and the roll the dough into a medium circle.
C. Fill the filling in between every dough circle and conceal by folding the dough circle from every side, remove excess dough and flatten it.
D. Drop them in the pan to deep fry (4-5 raw kachoris can be dropped together).
E. Gently stir and turn on both sides until they turn golden.
F. Take a big plate and spread the kitchen paper on it.
G. Remove the kachoris from the oil with spider strainer skimmer ladle and place them on kitchen paper so that the oil is drained out.
Serving :
Serve hot kachoris with green chutney and tomato ketchup.
Time : 1 hour
Serves : 2-3 people
Ingredients :
1. For the filling :
Finely chopped cabbage – 2 cups
Finely chopped onions – 1/2 cup
Finely chopped carrots – 1 cup
Finely chopped capsicum – 1/2 cup
Finely chopped ginger – 1/2 tsp
Finely chopped garlic – 1 tsp
Soya sauce – 2 tsp
Tomato ketchup – 1 tbsp
Chilli sauce – 1/2 tbsp
Olive oil – 2 tsp
Salt to taste
Black pepper powder – 1 tsp
2. For the dough :
Maida – 1-1/2 cups
Oil – 3/4 tsp
Water as required
Salt to taste
3. For cooking :
Oil – 1 tsp
Method :
1. For the filling :
A. Take olive oil in a pan. Add garlic and ginger and saute for few seconds on a medium flame. Add onions and saute on a medium flame till they become translucent.
B. Add cabbage, capsicum and carrots; mix well and stir fry for 3-4 minutes on a medium flame.
C. Add soya sauce, tomato ketchup, chilli sauce, salt and pepper; mix well and stir fry for 3-4 minutes on medium flame.
D. Keep the stuffing aside for cooling down.
2. For the dough :
A. Take maida, oil, salt to taste and mix well. Add water as required to make firm consistency dough in order to stuff the filling.
3. For cooking :
A. Divide the dough into 12 equal portions and the roll the dough into a medium circle.
B. Fill the filling in between every dough circle and conceal by moulding into momos.
C. Grease the steamer plate with oil. Place the momos in the steamer plate.
D. Keep water for boiling in a steamer for 2-3 minutes on a slow flame. Place the steamer plate in the steamer and steam for 8-10 minutes on a medium flame till the cover of the momos become transclusent. Check in between and if the water is over, add some more water for steaming.
Serving :
Serve hot in a plate with schezwan sauce or tomato ketchup.
Serves : 3/4 people
Time : 1 hour
Ingredients :
Rice flour – 2 cups
Salt to taste
Semi sour beaten curd – 1/2 cup
Turmeric powder – 1/2 tsp
Ghee – 2 tsp
Asafoetida – 1/4 tsp
Cumin powder – 1 tsp
Ginger and green chillies paste – 1-1/2 tsp
Water – 2-1/2 cups
Banana leaves – 4-5 units
Oil as required for greasing
Method :
1. Mix well – rice flour, salt, curd, turmeric powder, asafoetida, cumin powder, ginger and green chillies paste, ghee in a deep bowl. Add water and mix well to make smooth and medium thick batter.
2. Cut the banana leaves into rectangle.
3. Take 1 cut banana leaf, apply oil for greasing, pour and spread 2 tbsp of batter evenly on the leaf into a thin layer. After spreading, cover on top by folding the leaf.
4. Heat a non-stick pan and place the leaf (one at a time) filled with batter in between inside the pan.
5. Cook the leaf from both the sides until they turn light brown on a slow flame.
6. Remove the leaf from the pan and peel off the leaf easily.
7. Repeat with remaining batter and leaves.
8. Reuse the leaves if possible.
Serving :
Serve hot panki in a plate with chutney.
Time : 45 minutes
Serves : 2-3 people
Ingredients :
1. For the filling :
Grated coconut – 5 tbsp
Sugar – 1 tsp
Lemon juice – 1 tsp
Salt to taste
Green chillies paste – 1 tsp
Ginger paste – 1/2 tsp
Finely chopped coriander leaves – 3 tbsp
Pomegranate seeds or Raisins – 1-1/2 tsp
Garam masala – 1/2 tsp
Cumin powder – 1/2 tsp
Finely chopped cashews – 1-1/2 tsp
Peeled, roasted and crushed peanuts – 3 tbsp
2. Other ingredients :
Boiled and mashed potatoes – 2-1/2 cups
Salt to taste
Arrowroot flour – 3 tbsp
Oil as required to fry
Method :
1. Take a deep bowl. Add coconut, peanuts, sugar, lemon juice, salt, green chillies paste, cashews, coriander leaves, ginger paste, pomegranate seeds, cumin powder and garam masala. Mix well and keep it aside.
2. Take another deep bowl. Add potatoes and salt and mix well.
3. Divide the potatoes mixture into 12 equal portions. Take 1 portion, roll into a ball and flatten it. Repeat the same for other potatoes mixture portion too.
4. Fill the filling in between and conceal from every side and roll it into a ball by removing excess potatoes mixture. Repeat the same for other potatoes mixture and filling too.
5. Roll the Kachoris in the arrowroot flour evenly and completely from every side.
6. Heat oil in a deep pan on a medium flame.
7. Drop 4-5 Kachoris in the pan to deep fry.
8. Gently stir and turn on both sides until they turn golden.
9. Take a big plate and spread the kitchen paper on it.
10. Remove the Kachoris from the oil with spider strainer skimmer ladle and place them on kitchen paper so that the oil is drained out.
Serving :
Serve hot Kachoris in a plate with green chutney, sweet chutney and sweetened curd.
Serves : 3-4 people
Time : 45 minutes
Ingredients :
1. For dhokla :
Maize flour – 2 cups
Salt to taste
Boiled and crushed green peas – 1 cup
Ginger and green chillies paste – 1 tsp
Finely chopped coriander leaves – 1/2 cup
Cumin seeds – 1 tsp
Red chilli powder – 1 tsp
Fennel seeds – 1 tsp
Turmeric powder – 1 tsp
Baking soda – 1 tsp
Water as required
Coriander powder – 1 tsp
2. For tempering :
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Oil – 2 tbsp
Chopped green chillies – 2 units
Curry leaves – 8-10 units
Method :
1. Take maize flour in a deep big bowl, add salt, fennel seeds, red chilli powder, cumin seeds, turmeric powder,coriander powder and mix well.
2. Add crushed green peas, coriander leaves, ginger and green chillies paste, baking soda and mix well.
3. Add water as required to make soft dough in order to hold shape like doughnut. Divide the dough into 12 equal portions and roll the doughs into a circle and shape them like doughnuts. Flatten them a bit.
4. Grease the steamer plate with oil. Place the dhoklas in the steamer plate.
5. Keep water for boiling in a steamer for 2-3 minutes on a slow flame. Place the steamer plate in the steamer and steam for 15-20 minutes on a medium flame. Check in between and if the water is over, add some more water for steaming.
6. Take a tempering pan, heat the oil and add mustard seeds, cumin seeds, curry leaves and green chillies and heat till mustard seeds and cumin seeds crackle on a slow flame. Pour this mixture over the dhoklas.
Serving :
Serve hot dhoklas in a plate along with chutney
Time : 40 minutes
Serves : 2-3 people
Ingredients :
Grated raw sweet potatoes – 3 medium size (40 baskets)
Finely chopped boiled potatoes – 3 medium size
Finely chopped cucumber – 2 big size
Finely chopped tomatoes – 3 big size
Farali sev – 1 cup (potatoes, rock salt, oil, black pepper powder, turmeric powder, water chestnut flour)
Cumin powder – 2 tsp
Rock salt to taste
Sweet chutney – 1-1/4 cups (dates, jaggery, kashmiri red chilli powder, cumin powder, rock salt, lemon juice)
Green chutney – 1 cup (coriander leaves, green chillies, cumin powder, rock salt, lemon juice)
Ghee – 1 tsp
Lemon juice – 1 tbsp
Method :
1. Grease each mould of appam pan with ghee and heat for 2 minutes on a slow flame.
2. Place the grated sweet potato inside each mould in proper shape of the mould.
3. Cook till the base turns light brown. Check in between with a skewer to prevent from getting burnt at the bottom. Place the sweet potato baskets in a big plate and allow them to cool down.
4. Top it up with boiled potatoes, tomatoes and cucumber as required.
5. Top it up with green chutney and sweet chutney as required.
6. Top it up with farali sev as required.
7. Sprinkle cumin powder and rock salt as required.
8. Add lemon juice as required.
Serving :
Serve in a plate immediately.
Time : 2 hours
Serves : 2-3 people
Ingredients :
Pasta – 2 cups
Finely chopped onions – 1/2 cup
Finely chopped capsicum – 1/4 cup
Finely chopped carrots – 1/2 cup
Boiled sweet corn – 1/4 cup
Water – 6 cups
Eggless mayonnaise – 4 tbsp
Finely chopped garlic – 2 cloves
Olive oil – 3 tsp
Mixed herbs – 1 tsp
Salt to taste
Black pepper powder – 1/2 tsp
Chilli flakes – 1/2 tsp
Method :
1. In a deep pan, pour 5 cups of water and add 2 cups of pasta. Boil for 10-15 minutes. Drain the extra water and keep it aside.
2. Heat oil in a pan, add garlic and saute on a slow flame. Add onions and saute on a slow flame till they become translucent.
3. Add carrots, capsicum and sweet corn, mix well and saute for 5 minutes. Add black pepper powder, chilli flakes, salt and mixed herbs and mix well.
4. Add 1 cup of water and mayonnaise and mix well and stir continuously for 5 minutes. Do not get sauce to boil.
5. Add boiled pasta, mix well and cook till sauce thickens.
6. Let it cool down, then place in the refrigerator for 1-1/2 hours.
Serving :
Serve Chilled Pasta Salad in a bowl.
Time : 35 minutes
Serves : 2-3 people
Ingredients :
Chickpea flour (Besan) – 1 cup
Medium sour curd – 3/4 cup
Water – 2-1/4 cups
Ginger and chilli paste – 3/4 tsp
Turmeric powder – 1/2 tsp
Salt to taste
Asaefoetida – 2 pinch
Grated coconut – 1 tbsp
Finely chopped coriander leaves – 1 tbsp
Oil – 3 tsp
Mustard seeds – 1/2 tsp
Sesame seeds – 1 tsp
Curry leaves – 5-6 units
Finely chopped green chillies – 1 unit
Method :
1. Take curd in a deep bowl, add water, besan, ginger and chilli paste, turmeric powder, 1 pinch asaefoetida and salt. Blend with a beater to make the batter. Make sure no lumps are formed or left.
2. Pour the batter in a deep pan and heat on a slow flame. Stir continuously to prevent from sticking to the pan and forming lumps.
3. Heat the batter till it semi thickens for 15 minutes, spread a bit on a plate as tester, let it cool down and try to roll it. If not able to roll it then heat for few more minutes.
4. Grease 4 deep medium size plates with 1 tsp oil equally and pour 3 tbsp of hot semi thick batter in each plate.
6. Spread evenly to make thin layer of the batter. Allow it to cool down completely and cut into vertical strips. Roll the khandvis gently and tightly. Keep aside in a plate neatly.
7. Take a tempering pan, heat the oil and add mustard seeds, curry leaves and green chillies and let mustard seeds crackle on a slow flame. Then add 1 pinch asaefoetida and sesame seeds and let sesame seeds crackle on a slow flame. Pour this mixture over the khandvis.
Serving :
Serve khandvis in a plate and garnish with grated coconut and chopped coriander leaves.
Time : 45 minutes
Serves : 2-3 people
Ingredients :
Finely chopped boiled potatoes – 4 medium size
Salt to taste
Turmeric powder – 1 tsp
Curry leaves – 4-5 units
Asafoetida – 1 pinch
Kashmiri red chilli powder – 2 tsp
Coriander cumin powder – 1 tsp
Oil – 1 tbsp
Finely chopped onions – 2 big size
Finely chopped tomatoes – 2 big size
Finely chopped cucumber – 1 big size
Finely chopped raw mango – 1/2 cup
Flat salted crispy puris – 40 pieces
Masala chana dal – 1 cup
Chat masala – 1 tbsp
Black salt – 1 tbsp
Salted bundi – 1 cup
Sev – 1 cup
Green chutney (coriander leaves, garlic cloves, mint, green chillies, cumin powder, salt, lemon juice) – 1 cup
Sweet chutney (dates, jaggery, kashmiri red chilli powder, cumin powder, lemon juice, salt) – 1-1/4 cups
Finely chopped coriander leaves – 1/2 cup
Lemon juice – 1 tbsp
Method :
1. Heat oil in a deep pan, add curry leaves and saute for 1 minute on a slow flame. Add asafoetida and saute for 1 minute on a slow flame.
2. Add boiled potatoes, coriander cumin powder, turmeric powder, kashmiri red chilli powder, salt and mix well.
3. Stir occasionally to prevent from sticking to the bottom of the pan. Cook for 5 – 10 minutes. Keep it aside and allow it to cool down.
4. Place all the puris in a big plate. Top it up with masala potatoes, tomatoes, cucumber, onions as required.
5. Top it up with green chutney and then sweet chutney as required.
6. Top it up with salted bundi, sev, masala chana dal and raw mango as required.
7. Sprinkle chat masala and black salt as required.
8. Add lemon juice as required.
9. Garnish with coriander leaves.
Serving :
Serve in a plate immediately.
Time : 4 hours
Serves : 3-4 people
Ingredients :
1. Alu vadi :
Colocasia leaves – 7 units
Oil – 2 tbsp
Mustard seeds – 1 tsp
Sesame seeds – 2 tsp
Grated coconut – 1/4 cup
Finely chopped coriander leaves – 1/4 cup
Water for steaming
2. Batter :
Chickpea flour (Besan) – 9 tbsp
Coriander cumin powder – 1 tsp
Kashmiri red chilli powder – 1 tsp
Garam masala – 1 tsp
Salt to taste
Water – 1/2 cup
Jaggery – 1/2 cup
Turmeric powder – 1/2 tsp
Ginger paste – 1 tsp
Green chillies paste – 1-1/2 tsp
Oil – 1 tbsp
Lemon juice – 1 tbsp
Method :
1. Wash the leaves and remove the central vein and stalks from the leaves.
2. Cut the leaves into half from the middle.
3. Take a bowl, add water and jaggery and keep aside for 3 hours for jaggery to melt completely.
4. Take a big deep bowl and add chickpea flour. Add jaggery water, coriander cumin powder, kashmiri red chilli powder, garam masala, salt, turmeric powder, ginger paste, green chillies paste, oil and lemon juice and mix well to form medium thick batter. Make sure lumps are not formed.
5. Take one half leaf and pour batter and spread on upper side of it, place the other half leaf on the first one and pour batter and spread on upper side of it.
6. Roll the edges vertically and spread some batter on the half cut leaves.
7. Then tightly roll the leaves horizontally.
8. Keep on applying the batter on each folded side of the half cut leaves as you roll.
9. Repeat step 5-7 on the other leaves and place the rolls in a steamer plate.
10. Keep water for boiling in a steamer for 2-3 minutes on a slow flame. Place the steamer plate in the steamer and steam for 25 minutes on a medium flame.
12. Cut the vadis with the knife in sliced rolls (like swiss rolls) once they cool down.
13. Take a deep pan, heat the oil and add mustard seeds and sesame seeds and let them crackle on a slow flame.
14. Then add the vadis and saute till they turn light brown.
Serving :
Serve hot Alu vadis in a plate and garnish with grated coconut and chopped
coriander leaves.
Time : 1-1/2 hours
Serves : 2-3 people
Ingredients :
1. Manchurian balls :
Grated cabbage – 1 cup
Grated carrots – 1 cup
Finely chopped spring onions – 1/2 cup
Finely chopped green capsicum – 1/2 cup
Black pepper powder – 1 tsp
Maida – 1 cup
Corn flour – 1 cup
Salt to taste
Oil as required for deep frying
2. Manchurian gravy :
Oil – 2 tbsp
Finely chopped spring onions – 6 tbsp
Finely chopped ginger – 1 tbsp
Finely chopped garlic – 1 tbsp
Finely chopped green chillies – 2 units
Soya sauce – 1 tbsp
Tomato sauce – 1-1/2 tbsp
Red chilli sauce – 1 tbsp
Vinegar – 1 tbsp
Water – 2 cups
Black pepper powder – 1 tsp
Salt to taste
Sugar – 1 tsp
Corn flour – 1 tbsp
Method :
1. Take a deep bowl and add carrots, onions, capsicum and cabbage and mix well.
2. Add corn flour, maida, black pepper powder and salt and mix well. Knead into a medium hard dough.
3. Divide the dough into 12 equal portions and make balls.
4. Heat the oil in a deep pan on a medium flame. Drop the balls in the pan to deep fry (6 balls can be dropped together).
5. Gently stir and turn on both sides until they become crispy.
6. Take a big plate and spread the kitchen paper on it. Remove the manchurian balls from the oil with spider skimmer ladle and place them on the kitchen paper so that the oil is drained out.
7. Take a bowl, add red chilli sauce, soya sauce and tomato sauce and mix well and keep aside.
8. Take a bowl, add corn flour and 1/2 cup water and mix well and keep aside.
9. Heat the oil in a deep pan on a medium flame. Add onions, garlic, green chillies and ginger and saute on a medium flame until onions become translucent.
10. Add mixed sauces and stir well. Add 1-1/2 cups of water and mix well and let it cook till it simmers.
11. Add corn flour and water mixture and mix well. Stir occasionally and make sure that lumps are not formed.
12. Allow the gravy to cook till it thickens and simmers on a medium flame. Stir continuously to prevent from sticking to the pan.
13. Add black pepper powder and salt and mix well.
14. Add the fried manchurian balls. Add vinegar. Gently stir and make sure the manchurian balls don’t break. Toss and stir gently.
Serving :
Serve hot veg dry manchurian in a plate
Serves : 2 people
Time : 30 minutes
Ingredients :
1. Muri masala –
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Black pepper powder – 1/2 tsp
Red chilli powder – 1 tsp
Garam masala – 1/2 tsp
Chat masala – 1 tsp
Dry raw mango powder – 1 tsp
Black salt – 1 tsp
Salt to taste
2. Other ingredients :
Kurmura (Puffed rice) – 4 cups
Finely chopped onions – 1/2 cup
Finely chopped cucumber – 1/2 cup
Finely chopped tomatoes – 1/2 cup
Finely chopped boiled potatoes – 1 cup
Finely chopped green chillies – 2 units
Peeled skin and roasted peanuts – 1/4 cup
Mustard oil – 1 tbsp
Sev – 5 tbsp
Lemon juice – 1 tbsp
Finely chopped coconut – 1/4 cup
Finely chopped ginger – 1/2 tsp
Finely chopped coriander leaves – 1/4 cup
Method :
1. Heat a deep pan on a slow flame. Add kurmura and roast by stirring occasionally till they become crispy.
2. Add the muri masala and mix well. Heat by stirring occasionally till kurmura become aromatic.
3. Allow the mixture to cool down at room temperature.
4. Add roasted peanuts and mix well.
5. Add onions, tomatoes, potatoes, cucumber, green chillies, coconut and ginger and mix well.
6. Pour the mustard oil and lemon juice and mix well.
7. Add sev and mix well.
Serving :
Serve in a bowl and garnish with coriander leaves.
Serves : 1-2 people
Time : 1 hour
Ingredients :
Capsicum – 1 medium size
Boiled potatoes – 1 medium size
Onion – 1 medium size
Tomatoes – 1 medium size
Cucumber – 1 medium size
Boiled beet – 1 medium size
Bread – 6 slices
Butter – 2- 1/2 tbsp
Green chillies mint chutney – 2 tbsp
Chat masala – 2 tsp
Salt as required
Cheese cube – 1
Method :
1. Cut all the vegetables in thin round slices.
2. First apply butter and then chutney on 4 slices of breads on one side.
3. First apply butter and then chutney on 2 slices of breads on both sides.
4. Take 1 slice of bread with butter and chutney applied on one side (the chutney side facing up) place 4 slices of potatoes, sprinkle chat masala and salt, place 4 slices of tomatoes, sprinkle chat masala and salt, place 4 slices of onions, sprinkle chat masala and salt.
5. Place 1 slice of bread with butter and chutney applied on both sides, place 4 slices of beet, sprinkle chat masala and salt, place 4 slices of capsicum, sprinkle chat masala and salt, place 4 slices of cucumber, sprinkle chat masala and salt.
6. Place 1 slice of bread with butter and chutney applied on one side (the chutney side facing down).
7. Place the sandwich inside the grill machine and cook until it turns light
brown on both sides.
8. Repeat 4-6 for the other sandwich.
Serving :
1. Serve hot grilled sandwich in a plate, apply some butter on top and grate some cheese (optional).
2. Serve with tomato ketchup and chutney.
Serves : 3-4 people
Time : 1 hour
Ingredients :
1. Bhaji :
Boiled, pealed and mashed potatoes – 5 big size
Boiled and semi mashed green peas – 1 cup
Finely chopped capsicum – 2 medium size
Tomato puree – 3 medium size (blended in a mixer)
Finely chopped onions – 2 big size
Garlic paste – 8-10 cloves (blended in a mixer)
Ginger paste – 1-1/2 tsp
Green chillies paste – 1 tsp
Salt to taste
Kashmiri chillies powder – 1-1/2 tsp
Cumin seeds – 1 tsp
Garam masala – 1 tsp
Pav bhaji masala – 2 tsp
Ghee – 1 tbsp
Oil – 1 tbsp
Butter as required
Finely chopped coriander leaves – 1/2 cup
Water – 1 cup
2. Pav :
Pav – 8-10 units
Butter – 4-5 tbsp or as required
Method :
1. Bhaji :
A. Heat oil and ghee in a deep pan. Add cumin seeds and saute till they sizzle. Add garlic paste and saute on a medium flame for 2 minutes.
B. Add onions and saute till they become translucent. Keep stirring occasionally and make sure that the mixture does not stick at the bottom of the pan.
C. Add capsicum, mix well and saute for 3-4 minutes on a slow flame.
D. Add tomato puree, pav bhaji masala, garam masala, salt, ginger paste, green chillies paste, kashmiri chillies powder and mix well. Stir continuously for 2-3 minutes to prevent it from sticking at the bottom of the pan.
E. Add mashed potatoes and semi mashed peas and mix well. Pour the water in the mixture, mix well and let it cook till it semi thickens.
2. Pav :
A. Cut the pavs vertically and keep aside.
B. Heat a huge griddle and pour butter and place the pavs on it. Pour butter and turn the side. Cook on both sides on a medium flame till they turn brown and from inside till they turn light brown.
Serving :
Serve bhaji in a deep plate, add butter and garnish with coriander leaves. Serve with salad and papad. Serve cooked pav in a plate.
p.s:The Pav are Not Burnt on Top, It Whole Wheat Pav which Turns a bit Dark on Roasting
Time : 1-1/2 hours
Serves : 3-4 people
Ingredients :
1. Mint Vegetable Pulao :
Rice – 2 cups
Finely chopped french beans – 22 units
Long cut carrots – 2 small units
Green peas – 1 cup
Mint paste – 2 tbsp
Cumin seeds – 1 tsp
Bay leaf – 1 unit
Cinammon sticks – 3 units of 1/2 inch
Broken half cashews – 25 units
Ginger and green chillies paste – 1 tsp
Ghee – 2 tbsp
Salt to taste
2. Fajeto :
Fresh curd – 2 cups
Mango pulp – 4 cups (Blended ripe mangoes in a mixer)
Water – 3 cups
Mustard seeds – 1/2 tsp
Finely chopped corriander leaves – 1 tbsp
Jaggery – 1 tsp
Salt to taste
Cumin seeds – 1/2 tsp
Bay leaf – 1 unit
Cloves – 3 units
Red chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Ghee – 1 tbsp
Asafoetida – 1/2 tsp
Cinammon sticks – 3 units of 1/2 inch
Ginger and green chillies paste – 2 tsp
Curry leaves – 8-10 units
Yellow moong dal/Chana flour – 2 tbsp
Method :
1. Mint Vegetable Pulao :
A. Semi boil the rice.
B. Semi boil the vegetables with salt as required.
C. Heat ghee in a pan. Add cumin seeds, bay leaf, cinammon sticks and cashews and saute on a slow flame till they sizzle and cashews turn light brown.
D. Add mint paste, ginger and green chillies paste and mix well and saute on medium flame and stir continuously to prevent from sticking to the pan.
E. Add the boiled vegetables and salt and mix well. Saute for 5 minutes on a slow flame.
F. Add rice and mix well and stir occasionally to prevent from sticking to the pan for 5-7 minutes on a medium flame till the rice is completely cooked.
2. Fajeto :
A. Blend curd, mango pulp, water and flour in a mixer and keep it aside.
B. Heat ghee in a pan. Add mustard seeds, cumin seeds, bay leaf, cloves, cinammon sticks and asafoetida and saute on a slow flame till they sizzle.
C. Add the mixture of curd into the pan and mix well. Add salt, turmeric powder, red chilli powder, jaggery, ginger and green chillies paste, curry leaves and coriander leaves and mix well.
D. Boil for 10-15 minutes till it simmers. Stir occasionally.
Serving :
Serve hot pulao and fajeto in 2 different bowls with papad and pickle
Time : 30 minutes
Serves : 2 people
Ingredients :
Krackjack biscuits – 30-40 pieces
Finely chopped onions – 1 cup
Finely chopped tomatoes – 1 cup
Finely chopped cabbage – 1 cup
Finely chopped capsicum – 1 cup
Finely chopped cucumber – 1 cup
Sprouted moong – 1 cup
Rock salt – 1 tsp
Tomato ketchup – 1/2 cup
Chat masala – 2 tsp
Mint and garlic spicy chutney – 1/2 cup
Cheese – 6 cubes
Method :
1. Arrange krackjack biscuits in a plate.
2. Apply green chutney and tomato ketchup on the biscuits.
3. Mix cabbage, tomatoes, capsicum, sprouted moong, onions, cucumber and rock salt in a bowl.
4. Sprinkle the vegetable mixture over the biscuits.
5. Grate the cheese cubes over the vegetables and sprinkle chat masala over it.
Serving :
Serve in a plate as required.
Time : 45 minutes
Serves : 1-2 people
Ingredients :
Water – 4 cups
Cauliflower – 2 cups (medium cut florets)
Grated cheddar cheese – 3/4 cup
Yellow Mustard seeds – 1/2 tsp
Butter – 1-1/2 tbsp
Salt to taste
Maida – 1-1/2 tbsp
Milk – 2 cups
White pepper powder – 1/2 tsp
Oregano powder – 1/2 tsp
Mixed herbs as required
Method :
1. Heat water in a deep pan, add cauliflower and salt and boil for 15-20 minutes till it is semi cooked. Strain the water with the help of a strainer and keep the cauliflower aside in a deep bowl which can be placed in a cooker.
2. In the same pan, pour milk, add butter, yellow mustard seeds, 1/2 cup grated cheese, oregano powder, white pepper powder, maida and mix well and cook till it thickens a bit (like sauce). Keep on stirring the sauce from the start continuously to prevent formation of lumps.
3. Pour the sauce upon the boiled cauliflower, sprinkle 1/4 cup grated cheese, place the bowl in the steamer and steam on a medium flame for 10 minutes till the top layer turns yellow gold.
Serving :
Serve hot in a plate. Garnish with mixed herbs if required.
Time : 1 hour
Serves : 2 people
Ingredients :
Finely chopped green bell pepper – 2 medium size
Boiled corn – 1/2 cup
Finely chopped onions – 3 medium size
Finely chopped broccoli – 1/2 cup
Cheese cubes – 3
Pizza sauce – 4-1/2 tbsp
Ladi pav – 6 units
Butter – 5 tsp
Pizza masala as required
Method:
1. Take 1 whole pav and roast it from all sides in a broad pan with 2 tsp butter. Repeat for all pavs. Do not cut them from the between. Keep them aside.
2. Take 1 tsp butter and let it melt on a slow flame. Add onions and saute till they become translucent. Add green bell pepper, boiled corn, broccoli, salt and pizza masala in the same pan and saute for 4-5 minutes on a medium flame.
3. Make a big deep hole in each pav in the middle from the top. Make sure the base of the pav does not tear in order to the fill the vegetable mixture.
4. Put 3/4 tbsp pizza sauce inside the hole of the pav and pour the vegetable mixture till the top.
5. Grate 1/2 cheese cube on top of every pav filled with pizza sauce and vegetable mixture.
6. Place 2-3 filled pavs together in another pan and shut with a lid and cook for 4-5 minutes till the cheese melts on a medium flame. Make sure the base of the pav does not get burnt. Repeat for the other pavs.
Serving :Serve hot in a plate.
Time : 30-40 minutes
Serves : 2 people
Ingredients :
1. Rice :
Boiled rice – 6 cups
Oil – 2 tbsp
Caraway seeds – 2 tsp
Salt to taste
2. Red curry :
Finely chopped onions – 3/4 cup
Tomatoes – 6 medium size
Fresh cream – 3 tbsp
Oil – 2 tbsp
Water – 2 cups
Salt to taste
Freshly grated coconut – 6 tbsp
Dry whole kashmiri red chillies – 8 units
Coriander seeds – 6 tsp
Cumin seeds – 3 tsp
Cardamom – 6 units
3. Other ingredients :
Banana leaves – 3 leaves chopped into 6 units
Method :
A. Rice :
1. Grind tomatoes and make puree.
2. Heat oil in a pan, add caraway seeds and saute on a medium flame till they crackle.
3. Add rice and salt and mix well and cook on a medium flame for 2-3 minutes while stirring occasionally.
4. Divide into 6 equal portions.
B. Red curry :
1. In a mixer, add grated coconut, dry whole kashmiri red chillies, corriander seeds, cumin seeds, cardamom and grind properly.
2. Heat oil in a pan, add chopped onions and saute till they become translucent. Add the masala mixture prepared and saute for 3-4 minutes on a medium flame.
3. Add tomato puree, fresh cream, salt and water and cook on a medium flame for 3-4 minutes till the gravy thickens.
4. Divide into 6 equal portions.
C. RICE AND CURRY :
1. Take each unit of banana leaf and keep over the flame on the gas and flip it 1 or 2 times using a tong till they become soft.
2. Place the banana leaf on a plate, serve 1 portion of rice in the middle and pour 1 portion of the curry on it. Fold the leaf by overlapping on each side and seal it with a toothpick.
3. Repeat step 1 and 2 and wrap the rest 5 portions of the rice and curry in the banana leaves in the same way.
4. Place the wrapped banana leaves in a deep bowl and steam in the steamer on a medium flame for 10 minutes.
Serving :
Serve hot in a plate by opening the leaf.
Time : 30 minutes
Serves : 1-2 people
Ingredients :
Maggi noodles – 2 cubes
Maggi masala – 2 packs
Finely chopped capsicum – 1/4 cup
Finely chopped tomato – 1/4 cup
Finely chopped onion – 1/2 cup
Boiled green peas – 1/4 cup
Finely chopped carrot – 1/4 cup
Turmeric powder – 1/4 tsp
Kashmiri red chilli powder – 1/4 tsp
Chopped green chillies – 1 unit
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Chat masala – 1 pinch
Garam masala – 1/4 tsp
Butter – 1 tbsp
Cheese – 1 cube
Salt to taste
Black pepper powder – 1/4 tsp
Water – 3 cups
Lemon juice – 1/2 tsp
Finely chopped coriander leaves – 1/4 cup
Method :
1. Take butter and melt in a pan on a slow flame. Add mustard seeds and let them crackle. Then add cumin seeds and let them crackle.
2. Add onions and saute till they become translucent. Add green chillies and let it saute for 1 minute on a slow flame. Add capsicum and carrot and saute for 1 minute.
3. Add turmeric powder, black pepper powder, kashmiri red chilli powder, salt, garam masala and mix well.
4. Saute for 2-3 minutes on a slow flame and make sure the mixture of spices added do not get burnt.
5. Add maggi (broken breadthwise) and water and mix well and cook for 2 minutes. Add lemon juice and mix well.
6. Add tomatoes and boiled green peas and mix well and let it cook for 5-7 minutes till it thickens and becomes slightly dry (keep little gravy if you wish).
Serving :
Serve it hot in a plate and garnish with grated cheese or finely coriander leaves or both and sprinkle a pinch of chat masala.
Time : 1-1/2 hours
Serves : 3-4 people
Ingredients :
1. Pakwan –
Wheat flour – 1 cup
Maida – 1/2 cup
Semolina – 1/2 cup
Black pepper powder – 1/2 tsp
Carom seeds – 1/4 tsp
Cumin powder – 1/2 tsp
Warm oil – 2 tbsp
Salt to taste
Water as required
Oil as required for deep frying
2. Dal –
Chana dal – 2 cups
Water – 5 cups
Asafoetida – 2 pinch
Cumin seeds – 1 tsp
Curry leaves – 8-10 units
Turmeric powder – 3/4 tsp
Kashmiri Red chilli powder – 2 tsp
Amchur powder – 1 tsp
Garam masala powder – 1/2 tsp
Sugar – 1 tsp
Finely chopped tomato – 1 unit
Salt to taste
Oil – 1-1/2 tbsp
Chopped green chillies – 4 units
3. Other ingredients –
Chopped coriander – 1/2 cup
Chopped onions – 2 units
Green chutney as required
Sweet and sour chutney as required
Chat masala – 1 tsp
Method :
A. Pakwan –
1. Take the wheat flour in a big bowl, add maida and semolina, black pepper powder, carom seeds, cumin powder, warm oil, salt and knead it into a firm dough (non sticky) by adding water as required.
2. Divide the dough into equal portions and roll the dough into a medium thickness circle.
3. Prick with a fork to prevent puffing up while frying.
4. Heat oil in a frying pan and drop these circles into the oil. Fry them on low to medium flame turning them in between till they become crispy and appear to be golden brown color (make sure they aren’t getting folded or sticking to each other inside the frying pan).
5. Drain them over the kitchen paper to remove the excess oil and keep them aside.
B. Dal –
1. Rinse and soak the chana dal in water for 2 hours and drain thoroughly.
2. In a pressure cooker, cook the chana dal for 2-3 whistles, let the pressure settle down and open the lid.
3. Heat oil in a pan, add cumin seeds and let them crackle.
4. Add green chillies and let it saute for 1 minute on a slow flame. Add curry leaves and asafoetida and saute for 1 minute on a slow flame.
5. Add tomato and saute for 1 minute.
6. Pour chana dal in the pan, add turmeric powder, red kashmiri chilli powder, amchur powder, garam masala powder, sugar, salt and water and mix well and boil on a medium flame for 8-10 minutes till dal gets cooked and gains consistency.
Serving :
1. Serve pakwan in a plate, pour dal on it.
2. Top it up with green as well as sweet and sour chutney.
3. Also, top it up with chopped onions and chat masala.
4. Garnish with coriander leaves.
Time : 1 hour
Serves : 4 people
Ingredients:
1. Filling –
Potatoes – 1 kg
Finely chopped coriander leaves – 2 tbsp
Ginger paste – 1-1/2 tsp
Green chillies paste – 2 tsp
Garam masala – 2 tsp
Pomegranate – 2 tbsp
Salt to taste
Lemon juice – 2 tsp
Sugar powder – 2 tsp
Cumin powder – 1 tsp
Roasted, deskinned and crushed peanuts – 2 tbsp
2. Batter –
Besan flour – 200 gms
Turmeric powder – 1/2 tsp
Asafoetida – 1/2 tsp
Warm oil – 2 tsp
Salt to taste
Water as required
3. Other ingredients –
Oil – 1/2 litre
Method :
A. To make filling –
1. Boil potatoes, remove skin and mash in a big bowl.
2. Add salt, ginger paste, green chillies paste, garam masala, lemon juice, sugar powder, crushed peanuts, cumin powder, pomegranate and chopped corriander leaves.
3. Mix well, make medium sized round balls and keep them aside.
B. To make batter –
1. Add besan flour, salt, asafoetida, turmeric powder, warm oil, water as required and mix well.
2. Keep the batter consistent so that aloo vada don’t tear or disintegrate while frying.
C. To fry –
1. Heat the oil in a deep pan on a medium flame.
2. Cover the balls by dipping each ball in the batter and drop them in the pan to deep fry (4-5 balls can be dropped together).
3. Gently stir and turn on both sides until they turn golden.
4. Take a big plate and spread the kitchen paper on it.
5. Remove the aloo vada from the oil with spider strainer skimmer ladle and place them on kitchen paper so that the oil is drained out.
Serving :
Serve in a plate with tomato ketchup and garlic or green chutney.
Time : 45 mins
Serves : 2-3 people (8 units)
Ingredients :
1. Whole wheat flour – 3 cups
2. Water as required
3. Oil – 2 tbsp
4. Salt to taste
5. Ghee as required
6. Turmeric powder – 1/4 tsp
7. Black pepper powder – 1/4 tsp
8. Garam masala – 1 tsp
9. Carom seeds – 1 tsp
10. Rice flour – 2 tbsp
11. Butter as required
Method :
1. Combine whole wheat flour, salt, turmeric powder, black pepper powder, garam masala, carom seeds, oil in a deep bowl and knead it into a medium firm dough by adding water as required to make parathas.
2. Divide the dough into 8 equal portions and roll the dough into a thin circle, apply ghee and sprinkle rice flour and create pleats (like a Japanese fan) with fingers.
3. Roll the pleated dough like a Swiss roll and apply some rice flour on both sides.
4. Roll the Swiss roll into a thick circle (flat bread).
5. Heat a griddle (tava), place the flat bread and cook it on a medium flame (half raw).
6. Apply ghee on the upper side and turn it over and let it cook till brown spots appear.
7. Apply ghee on the upper side (the half raw side) and turn it over and let it cook till brown spots appear.
Serving :
1. Serve masala laccha paratha in a plate and apply butter on top as required.
2. Serve with bundi raita or any raita.
Serves : 2 people
Time : 1-1/2 hours
Ingredients :
1.Nacho chips –
Maize flour – 1 cup
Wheat flour – 1/2 cup
Turmeric powder – 1/4 tsp
Black pepper powder – 1/2 tsp
Oil – 2 tsp
Salt to taste
Water as required
Oil for frying as required
2. Cheese –
Cow milk – 2-1/2 cups
Maida (multi purpose flour) – 2 tbsp
Turmeric powder – 1/2 tsp
Salt to taste
Oregano as required
Chilli flakes as required
3. Salsa dip –
Finely chopped capsicum – 1 unit
Finely chopped tomatoes – 3 units
Finely chopped onions – 1 unit
Finely chopped coriander leaves – 1 tbsp
Oil – 2 tsp
Black pepper powder – 1/2 tsp
Red chilli powder – 1 tsp
Lemon juice – 1 tsp
Water – 1/4 cup
Salt to taste
Method :
1. Nacho chips –
A. Take maize flour and wheat flour in a deep bowl, add turmeric powder, black pepper powder, salt, oil and knead it into a firm (non sticky) dough by adding water as required.
B. Divide the dough into equal portions and roll the dough into a medium thickness circle (if you feel the dough is sticking while rolling, you can apply a bit of wheat flour on both sides of the dough while rolling).
C. Trim the sides of the circle and cut into triangle pieces. Prick with a fork to prevent puffing up while frying.
D. Heat oil in a frying pan and drop these triangle pieces into the oil. Fry them on low to medium flame turning them in between till they become crispy and appear to be light brown color (make sure they aren’t getting folded or sticking to each other inside the frying pan).
E. Drain them over the kitchen paper to remove the excess oil and keep them aside.
2. Cheese –
A. Take a pan and pour the milk in it.
B. Add maida and stir continuously to prevent lumps and cook on low flame for 2 minutes.
C. Add salt and turmeric powder and mix well and allow it to thicken as required.
3. Salsa dip –
A. Pour oil in a pan, add onions and saute till they become translucent. Add capsicum and saute for 30 seconds, then add tomatoes and coriander leaves and saute for one minute and let the mixture cool down.
B. Mash this mixture into semi solid form and add water. Add salt, lemon juice, red chilli powder and black pepper powder and heat it for a minute. Let it cool down completely.
Serving :
1. Serve nacho chips in a plate along with salsa dip in a bowl.
2. Pour the cheese over the nacho chips and garnish with oregano and chilli flakes
OR
Serve cheese as a dip in the side in a small bowl garnished with oregano and chilli flakes.
Serves : 2 people (12 small units)
Time : 45 mins
Ingredients :
Boiled potatoes – 3 medium size
Sago (preferably mini sago) – 3/4 cup
Water as required
Ginger paste – 1/2 tsp
Green chillies paste – 1 tsp
Lemon juice – 1/2 tsp
Sugar – 1/2 tsp
Roasted, deskinned and crushed peanuts – 3 tbsp
Finely chopped coriander leaves – 1/4 cup
Cumin powder – 1/2 tsp
Salt to taste (preferably powdered rock salt)
Ghee as required
Amaranth flour if required
Method :
1. Take sago in a bowl and soak them in water for 8 hours or overnight.
2. Drain them really well and keep them aside.
3. In a big bowl, mash the boiled potatoes.
4. Add sago, green chillies paste, ginger paste, crushed peanuts, chopped coriander leaves, cumin powder, salt, sugar, lemon juice and mix everything well.
5. Make sure to make a non sticky dough.
6. Divide the dough into 12 equal portions and roll the dough into a medium thickness circle (thalipeeth) (if you feel the dough is sticking while rolling, you can apply a bit of Amaranth (Rajgira) flour on both sides of the dough while rolling).
7. Heat a flat pan, grease with ghee, place 2 thalipeeth and cook them on a medium flame till light brown spots appear.
8. Apply a bit of ghee on the upper side of thalipeeth and turn them over and cook them on a medium flame till light brown spots appear.
Serving :
Serve them in a plate with coconut coriander chutney or curd.
Serves : 4 people
Total time : 1 hour
Ingredients :
1. Bhakri –
Whole wheat flour – 3 cups
Salt to taste
Ghee – 3 tbsp
Water as required
2. To make Pizza masala –
Dry oregano – 1/2 tbsp
Black pepper powder – 1 tbsp
Salt – 1 tbsp
Garlic powder – 2 tbsp
Rosemary – 1/4 tsp
Dry basil leaves powder – 1/2 tbsp
Chilli flakes – 1/4 tsp
3. Other ingredients –
Boiled corn – 2 cup
Green bell pepper – 2 medium size finely chopped
Tomatoes – 2 medium size finely chopped
Onion – 3 small size finely chopped
Cheese – 4 cubes
Pizza sauce – 5 tbsp
Method :
1. Mix dry oregano, black pepper powder, salt, garlic powder, rosemary, dry basil leaves powder and chilli flakes in the mixer and grind it to make pizza masala.
2. Combine whole wheat flour, salt, ghee in a deep bowl and knead it into a firm dough by adding water as required to make Bhakri.
3. Divide the dough into 8 equal portions and roll the dough into a medium thickness circle (flat bread).
4. Heat a griddle (tava), place the flat bread and cook it on medium flame and leave it half raw on one side, turn it over and press with a wooden instrument and let it get cooked till brown spots appear on one side.
5. Remove Bhakri from the griddle and let it cool down.
6. Apply pizza sauce on the side where brown spots are there.
7. Add tomatoes, onion, bell pepper and boiled corn and grate 1/2 cheese cube on top.
8. Keep the side which is half raw down in the pan and let it cook on medium flame till the cheese melts and the lower side of bhakri has brown spots and the bhakri becomes hard.
Serving :
1. Serve bhakri pizza in a plate and sprinkle pizza masala as required.
2. Cut it into 4 pieces.
3. Serve with ketchup.
Serves : 4 people
Total time : 30 mins
Ingredients :
Spinach – 2 bunch
Tomatoes – 3 small
Sweet corn kernels – 2 cup boiled
Cow milk – 1 cup
Water – 1-1/2 cups
Dried Fenugreek leaves – 3 tsp
Turmeric powder – 1/2 tsp
Garam masala – 1 tsp
Oil – 2 tbsp
Red chilli powder – 3 tsp
Ginger – 1/2 tsp
Coriander seeds powder – 4 tsp
Cumin seeds – 2 tsp
Paneer – 100 gms
Salt to taste
Method :
1. Grind tomatoes in a mixer and make puree (2 cups).
2. Take chopped spinach, dried Fenugreek leaves, ginger and one cup water in a mixer and grind it well to make puree (4 cups).
3. Heat oil in a pan, add cumin seeds and let them crackle.
4. Add tomato puree and saute on a medium flame for 2-3 minutes.
5. Add turmeric powder, garam masala, red chilli powder, coriander seeds powder, mix it well and cook on a medium flame till it starts to leave the oil on the sides.
6. Add spinach puree, mix it well and cook on a medium flame for 2-3 mins.
8. Add milk and salt, mix it well and cook on a medium flame for 2 mins.
9. Add half cup water to adjust the consistency of the gravy and let it simmer.
10. Add boiled sweet corn kernels to the gravy, mix it well and cook on a medium flame for 2 mins.
Serving:
Transfer it in a bowl, garnish it with grated paneer and serve with rotis or parathas.
Serves: 12 people
Total time: 30 mins
Ingredients:
Maggi ketchup (or any brand) – 2 tbsp
Veeba sauce (Oregano and Chilli) – 1 tbsp
Tomatoes – 1 kg
Green, yellow and red bell peppers – 1 big size each
Onion – 3 medium size
Garlic – 5 cloves
Corn flour – 2 tsp
Water – 4 tsp
Paneer – 200 gms
Oregano and Chilli flakes to taste
Salt to taste
Kashmiri red chilli powder
Cheese – 12 cubes
Rava Puri – 100 pieces
Coriander leaves – 1 bowl
Oil – 1 tbsp
Method:
1. Grind tomatoes and make puree.
2. Heat oil in pan, add the finely chopped onions and saute till they become translucent, and add garlic paste and saute for one minute again.
3. Add tomato puree and saute it till it thickens.
4. Add Maggi ketchup and Veeba sauce and boil for 2-3 minutes.
5. Add salt, red Chilli powder, oregano and Chilli flakes.
6. Add corn flour paste (2 tsp corn flour and 4 tsp water) and boil for one minute.
7. Switch off the gas and add finely chopped bell peppers.
8. Add small pieces of paneer.
9. Mix all the ingredients and let it cool down. (Pan should be kept open).
Serving:
1. Assemble puri in a serving plate.
2. Crack the top of the puri.
3. Fill with above stuffing.
4. Garnish with grated cheese, oregano and Chilli flakes and finely chopped coriander leaves.
