Mathri

Mathri

Ingredients:-
1 glass maida(purpose flour)
1/4 glass suji(rava or semolina)
2 tbsp ghee or oil
1 tsp carom seed(ajwain)
salt to taste
warm water
oil for fry


Method:-
1.Mix the flour,salt,ajwain(carom seed)in a bowl.
2.Add the ghee and rub.Add sufficient warm water and bring together into a hard dough. .
3.Divide the dough into balls and roll out all the balls.cut any shape by any lid and Prick with a fork.

4.Heat the ghee / oil in a kadhai or deep-frying pan.
5.Deep-fry on medium heat till golden and crisp.

6.Drain and place on an absorbent paper.Cool completely.Store in airtight tins.

Moongthal(Mohanthal)

Moongthal

Ingredients:-
1 glass gram flour(besan)
2 tbsp melted ghee
3 tbsp warm water
Ghee for fry
for sugar syrup
1/2 glass water
1 1/4 glass sugar powder
for garnish
4-6 finely chopped almond
4-6 finely chopped cashew
4-6 cardomom(peel & grind)
Method:-
1.Seive besan in a bowl. Add  ghee and mix it well. Knead it by adding water into the mixture to make a dough.

2.Make small-small balls from basen dough then heat ghee in a pan and fry these balls both of side on low flame.
3.When these balls become bake properly then take out from ghee and break down these balls.

4.Grind these balls and filter by sieve
5.For sugar syrup:- water and sugar take in a pan and boil it.now sugar sypur is ready
6.Now sugar syrup mix in the grind basen very well.
7.Take a plate,grease it well and spread the mixture evenly onto it.Garnish it with chopped almonds,cashew and cardmom.

8.After 1 hour you can cut the sweet into small small pieces according to your wish. Mohan Thal is ready to eat and serve.

Tamarind chutney

Tamarind Chutney

Ingredients:-

1/2 lb tamarind, seeded
2 1/2 cups sugar
2 cups boiling water
1 tsp salt
1/2 tsp black salt
1/2 tsp red chili powder
1/2 tsp cumin powder
Method:-

1.Break the tamarind into small pieces and soak in hot boiling water for one hour.
2.Mash it properly into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
3.Add sugar to the pulp mix well and boil it then add salt red chilli powder,cumin powder then mix again well and taste.
4.Add more sugar,salt as needed.
5.Chutney can be refrigerated for two to three months.

Aloo Tikki with chole

Aloo Tikki

Aloo tikki
Ingredients:-
6 boiled potato
3-4 tbsp bread crumbs
oil for fry
salt to taste
 Method:-
1. Grated the potatoes and mash well.
2. Make small ball of the mash potatoes by placing in between your palm then press it to flatten a bit.

3. Heat oil in a pan and fry this flatten ball on medium flame.Once golden brown,flip it to cook on the other side.

4.Tikki is ready.you can eat with chole,drizzle of dahi(yogurt),tamarind  chutney,cilantro chutney(coriander chutney)chopped onion and cilantro leaves.

Chole
Ingredients:-
1 glass soaked chole(kabuli channa soaked overnight)
1 1/2 glass water
1 chopped onion
1 tomato of puree
2 chopped green chilli
1/2 tsp cumin seed
1 pinch asafoetida(heeng)
cilantro (coriander leaves)
1 tsp red cilli powder
1 tsp chole masala
1/2 tsp garam masala(optional)
2 cloves
1/2"bay leaf
2 tbsp oil
salt to taste

Method:-
1.In a presser cooker add Chole, 1 1/2 glass of water, with little bit of salt .Cook Chole upto 3 whistles.
2.Heat oil in a Kadai and Add the cumin seeds,asafoetida,cloves,bay leaf and  fry for 1-2 seconds.
3.Add green chilli ,chopped onion and fry till it becomes pink color and fry in medium flame till oil separates from it.
4. Add chilli powder,chole masala and add the tomatoes puree and keep stirring.
After that add salt
5.Add the Chole along with the water and cook till its gravy thickens.
6.Remove from fire and garnish with coriander leaves and garam masala and keep it aside.

Rajsthani Garlic Chutney(lahsun ki chutney)

Time:-25-30 minutes
Ingredients:-
6 oz garlic(6 clove garlic)
1 small roughly chopped onion(optional)
1 small roughly chopped tomato(optional)
2 tsp red chilli powder or 6 whole red chilli
4 tsp coriander powder
1/2 tsp amchur(mango powder)
1 tbsp oil
salt to taste
1/2 glass water

Method:-
1.Grind together garlic,onion,tomato,red chilli powder,coriander powder,water and salt.
2.Heat oil in a pan and add cumin seed.
3.Add garlic chilli paste and cook 10-15 minutes then add amchur.
4.Garlic chutney ready for eat with chapati.

Aloo paratha

Time:-20-25 minutes
Ingredients:-
Stuffing

Aloo Paratha

2 boiled potato
1 chopped onion(optional)
2 chopped green chilli
2-3 piece crushed garlic
1 tsp red chilli powder
1/4 tsp garam masala
1/2 tsp aniseed(saunf)
1 pinch asafoetida (heeng)
1/4 tsp cumin seed(zeera)
1/2 tsp sour mango powder(amchur)
2 tbsp chopped coriander leaves
1 tsp oil
salt to taste
wheat dough




Method:-

1.Mash potato and add chilli powder,amchur,garam masala ,salt and coriander leaves then mix well.
2.Heat oil in pan and add cumin seed, heeng, garlic,green chilli,saunf and onion.
3.Fry for 3-4 minutes and add mashed potato masala then mix well.

Potato Stuffing

4.4.Make two medium size chapati (3"diameter circle),place 2 tsp stuffing on the one chapati and cover it with the second one.

5.Now roll it slightly.Put paratha on heat iron tawa and and let it cook for 15 secs.Flip the paratha and let it cook for a few more secs.Once light brown spots appear, drizzle some oil or ghee and roast to a golden shade on both sides.Use a spatula to press the puffed areas as the paratha gets roasted..
6.Serve aloo paratha with yogurt (curd)or sauce or green chuteny.

Shrikhand

Time:- 10-12 minutes

Shrikhand

Ingredients:-

1 glass thick fresh curd
 8 tsp cup sugar powder
 A few strands Saffron
 1 tbsp Warm Milk
 1 tsp cardamom powder
 4 blenched almond
 7-8 raisin(optional)

Method:-

1.Filter the curd by sieve (you can put the curd in a cotton cloth and hang it in a cool place for 10-15 min.)

2.Dissolve the saffron in warm milk.

3.Mix the saffron mixture,curd, sugar and cardamom powder in a bowl.

4.Garnish with  almonds and raisin and serve.

Jalebi

Time:20-25 minutes
Ingredients:-

Jalebi

1 cup plain flour (maida)
1 tsp besan (Bengal gram flour)
1/2 cup yogurt(curd or dahi)
1 tbsp melted ghee
1/3 glass of water(if needed)

For the sugar syrup
1/2 cup sugar
a few saffron (kesar) strands
1/4 cup water
pinch of cardamom powder
1/4 tsp lemon juice

Ghee for fry

Method:-

Batter:.

Batter

1.Mix the flour, besan (gram flour), ghee and yoghurt
2.Mix well, making sure that there are no lumps and the batter is smooth.
3.Set the batter aside and let it keep in a warm place for half hour.
4.Make sure the batter is fermented, but do not over ferment.

Syrup:-
Boil sugar and water together.Add lemon juice,saffron and cardamom.Turn off heat.

Jalebi:-

1.Heat the ghee in a flat pan
2.Fill the jalebi batter into a piping bag with a single hole nozzle or a thick colth with a small hole in the centre.
3.Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.(you can give any shape)
4.Deep fry the jalebis till golden brown and transfer into warm sugar syrup.
5.Drain immediately and serve hot.

Aloo palak(potato and spinach)

Time:25-30 minutes

Aloo palak

Ingredients:-
1 bunch of spinach(chopped and washed)
1 peel potato(cut  4 piece)
2-3 piece crushed garlic
1 chopped tomato
2 chopped green chilli
1/4 tsp cumin seed
1 pinch asafoetida
1 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
3/4 glass water
2 tsp oil
salt to taste

Method:-

1.Spinach and potato Put in cooker and add 3/4 glass of water then take 2 steam.
2.When cooker get cold then take out spinach and potato and drain water.
3.Mash spinch and potato and keep aside.
4.Heat oil in a pan and put cumin seed,garlic,asafoetida,green chilli and tomato.
5.Add turmeric powder,coriander powder,red chilli powder,salt and fry 3-4 minutes.
6.Add mash spinach and potato then mix well and fry 3-4 minutes.
7.Ready for eat with chapati.

Aloo Tamatar ki sabji(Potato and Tomato)

Time:-15-20 minutes
Ingredients:- 

Aloo Tamatar

2 boil potato
1 chopped tomato
2 chopped green chilli
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp cumin seed(zeera)
1/4 tsp mustard seed(rai)
3-4 granules asafoetida(heeng)
1/4 tsp garam masala
2 tbsp coriander leaves
1 tbsp oil
salt to taste

Method:-
1.Mash potato and heat oil then put cumin seed,mustard seed and asafoetida.
2.Add green chilli and tomato then add turmeric powder,red powder,coriander powder and salt.
3.Fry it for 2-3 minutes and put mashed potato and mix well.
4.A glass of water heat in another pan and boil it then put in the fry potato.
5.Simmer it for 4-5 min,Switch it off and garnish with coriander leaves and garam masala.
6.Ready for eat with puri and chapati.
 .

Rice Kheer

Time:35-40 minutes

Kheer

Ingredients:-

1 kg. milk
1 fist washed rice
2 cardamom(crushed)
4 almonds (blanched silvered)

A pinch of saffron threads,soaked in a little hot milk
1 tbsp skinned pistachio nuts chopped(optional)
1 tbsp raisin(optional)
3-4 tbsp sugar or as desired

Method:-

1.Pour the milk in the pot and boil it then add rice.
2.Stir fry for 2 minute and cook until the rice is tender and the milk is creamy and reduced to about half.Stir often to ensure the milk does not burn in the bottom of the pan.(20-25 minutes)

3.Add sugar,crushed cardamom,almonds,saffron,raisin and pistachio nuts and let simmer for 2 minutes.
4.Turn off the gas.Kheer is ready.
5.Kheer can be served chilled or warm.

Kala Chana masala(Black chickpeas)

Time:-30-35 minutes


Kala Chana is very high in protein and provides a nutritional meal. It has a low glycemic index and is a good protein option for people with Diabetes.


Ingredients:-

2 medium cup kala chana (washed and soaked in water overnight)
1 glass water

kala chana masala

1 chopped onion
2 chopped green chilli
1/4 tsp mustard seed(rai)
1/4 tsp cumin seed(zeera)
1/2 lemon
1 tsp red chilli powder
1 1/2 tsp coriander powder
1/4 tsp turmeric powder
salt to taste

Method:-

1.Heat oil in a pressure cooker and add mustard seed and cumin seed.cook till they splutter.
2.Add kala chana,turmeric powder coriander powder,red chilli powder and salt.
3.Mix well and add water.
4.Cover the cooker and take 5 steam untill it becomes soft.
5.Turn off gas and let it get cold then open cooker and add onion and green chilli.
6.Put the cooker on gas and take a steam then turn off gas.
7.Let it get cold and open the cooker.
8.Cooker put on gas when water finish then turn off gas and mix lemon juice and you can mix more chopped onion, tomatoes and green chili.
9.Ready for eat with chapati,tea,rice.

Baigan ka bharta(Egg plant,Brinjal)

Poha

Time taken:-10-12 minutes

Ingredients:-

2 glass poha
1 chopped small pieces onion
1 chopped tomato
1 chopped green chilli
1/2 lemon
1/4 tsp musterd seed(rai)
2-3 curry leaves
1/2 tsp red chilli powder
1/4 tsp turmeric powder
2 tbsp coriander leaves
1 tbsp oil
salt to taste

Method:-


1.Soak poha in water.
2.Wash and drain all the water.
3.Heat oil in a pan and fry peanuts for 1 minute.
4.Add mustard seed,green chilli and curry leaves.
5.Fry onions and tomato for 2 minute.
6.Add turmeric powder chilli powder and salt.Fry it properly.
7.Mix poha with it and Put it on low heat for 2 minutes then mix lemon juice.
8.Garnish with coriander leaves and ready to eat with tea.

Fried chapati(chuki hui roti)

Time taken:-8-10 minutes

Ingredients:-

4 chapati(roti)
1 chopped small pieces onion
1/2 chopped small pieces potato
1 green chopped chilli
1/2 tsp red chilli powder
1/4 tsp turmeric
1/4 tsp cumin seed
1/4 tsp musterd seed(rai)
1/4 glass water
1 tbsp oil
salt to taste

Method:-

1.Small pieces of chapati and wash it then keep aside.
2.Heat oil in a pan and put zeera,rai and green chilli.
3.Add onion and potato then add turmeric powder,chilli powder and salt.
4.Fry for 2 -3 minutes then add chapati.
4.Add water and mix well it then cover the plate for 3-4 minutes.
5.Ready to eat with tea and milk.

Dal Palak(spinach)

Time:20-25 minutes

Ingredients:-

1 bunch spinach(palak)
2 fist(mutti) green dal
1/4 tsp cumin seed(zeera)
3-4 ganules asafoetida(heeng)
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
2 chopped green chilli
1 chopped tomato
1 tbsp oil
2 glass water
salt to taste


Method:-

1.Chopped the spinach and washed very well.
2.Put in the cooker and add washed green dal and water.
3.Take 1 steam and take another 2 steam on low flame then turn off gas and keep aside.
4.Heat oil in a pan and put cumin seed ;asafoetida and chopped green chilli.
5.Add tomato and fry for 3-4 minutes until it becomes soft.
6.Fried tomato put in the steamed dal and palak.
7.Ready to eat with chapati(roti)

Capsicum and potato

Time:-20-25 minutes

Ingredients:-

1 chopped capsicum
1 potato
1 green chilli
3-4granules asafoetida(heeng)
1/4 tsp cumin seed(zeera)
1/4 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp aniseed(sauf)
2 tbsp oil
salt to taste


Method:-

1.Boil potato and peel it then mash

2.Heat 2 tbsp of oil in a pan and put cumin seed and asafoetida.

3.Add capsicum and fry for 2 mins.

4.Add chilli powder,coriander powder, turmeric powder,aniseed, salt and potatoes.

5.Mix them well and cover with plate for 8-10 mins then turn off gas.

6.Ready to serve with chapati(roti)

Rava Idli

Prep: 10 mts, sitting time: 30 mts, cooking: 10 mts
Makes: approx 14-16 idlis

Ingredients:-

2 cup suji(rava,semolina)
1 1/2 cup curd(yogurt)
1 tbsp oil
1 tsp musterd oil
2-3 curry leaves
1 tsp eno
water
salt to taste

Method:-

1.Mix suji,salt and curd then add water for make medium batter.
2.Heat oil and splutter musterd seed and curry leaves.
3.This oil put in the suji batter and add eno then mix it.
4.Grease an idli stand and put the suji batter on top and take Steam for around 10-12 minutes.
5.Let it for 1 minute and take out idli with spoon from idli stand.
6.Ready to serve with sambhar.

Fried Idli

Time taken:- 8-10 minutes

Ingredients:-
8 Idli (cut 6 piece of  a idli)
1 chopped onion
1 chopped green chili
1 chopped tomato
1/2 tsp rai(mustard seed)
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 cup coriander leaves
1/2 tbsp oil
salt to taste

Method:-

1.Cut of  idli  and keep aside.
2. put rai in heated oil and add chopped green chili then add onion and tomato
3.Add turmeric powder,red chili powder and salt.
4.Bake for4-5 minutes and put cutted idli pieces.
5.Mix very well and garnish with coriander leaves.
6.Ready to serve with sauce or green chutney.

Namkeen Rice

Time taken :-25 minutes
Ingredients:-

2 glass washed Rice
4 glass water
1tsp red chili powder
1/2 tsp turmeric powder
1 chopped onion
1/2 potato
1 chopped green chili
1/2 cup carrot
1/2 cup peas(matter)
1/4cup coriander leaves
2 clove
1/2 bay leave
1/2 tsp cumin seed
1 tbsp oil
salt to taste

Method:-

1.Take oil in a pan and heat it then put cumin seed,clove,bay leave.
2.Put all chopped vegetables(peas,onion,carrot,potato,chili)
3.Put turmeric powder,red chili powder,salt and add water.
4.When finish water then cover with plate for 5 minutes.
5.Garnish with coriander leaves and ready to serve with curd(yogurt)

Bhel puri

 Time:-8-10 minutes                                                                   

Ingredients:-
2 glass puffed rice(kurmura)
1 chopped Onion
1 chopped Tomato
1/4 cup chopped Coriander Leaves
1/2 cup boiled and mashed Potato
1 chopped Green Chilli
4 tblsp Tamarind (Imli) Chutney
1/2 cup bikaneri namkeen
1/2 cup Sev(zero number namkeen )
2 tbsp Lime or Lemon (Nimbu) Juice
1/2tsp red chilli powder
salt to taste                                      

                                   

                                                                                                                                            

Method:-

1.Mix all ingredients except sev and coriander leaves.
2.Garnish with sev then coriander leaves.
3.bhel puri ready to serve.

Besan ke pakore

Ingredients:-

2 cups besan(gram flour)
1 onion finely chopped(round shape)
2 green chillies finely chopped
1/2 tsp red chilli powder
1/2 tsp black pepper
1/2 tsp aniseed(sauf)
1/4 tsp carom seeds(azwain)
1/4 tsp asafoetida(heeng)
oil to deep fry
salt to taste



Method:-

1.Mix all ingredients well and add water to make a medium thick basen batter except onion.
2.Take a pan and put oil in it and heat oil.
3.As oil heat enough then onion deep in batter and fry it.
4.When it will get light brown color both of side then take out from the oil.
5.Pakore is ready and eat it with sauce or green chutney.

                                                                                                 

Bottle Gourd Sabji

Bottle Gourd Vegetable

Ingredients:-

1/2kg chopped bottle gourd

1-2 chopped green chilliees
1 chopped tomato

1-2 granules Asafetida (Heeng)
1/2 tsp.cumin seed (Jeera)

3/4 tsp coriander powder

1/4 tsp turmeric powder

1/4 tsp red chilli powder

coriander leaves

salt to taste
1/2 tbsp oil

Method:-

1. Peel the bottlegourd,and scoop the seeds out from inside with a spoon.Dice into 1/2"squares.
2. Splutter the jeera,heeng and garlic paste in some heated oil.
3. Add the chopped green chillies,turmeric powder,coriander powder,chili powder and salt.
4. Add the chopped bottle gourd and mix it constantly on high heat.Reduce the heat,cover and steam until it becomes soft for approximately 15 minutes. 
5. Add the chopped tomatoes and fry it 2-3 minute until get soft.
6. Garnish with coriander leaves and ready for serve.

Besan ke bread pakore

                                                                                     

Bread Pakore

  Ingredients:-
  2 cups gram flour (Besan)
  2 bread slice
  1 green chillies finely chopped
  1/2 tsp red chilli powder
  1/2 tsp black pepper
  1/2 tsp aniseed (Sauf)
  1/4 tsp carom seeds (Azwain)
  1/4 tsp asafoetida (Heeng)
  oil to deep fry
  salt to taste


Method:-

1. Remove the crust from all sides of the bread.

2. Cut Bread slices into desired shapes (like triangle, rectangle etc.)

3. Mix all the dry ingredients together: Gram flour (besan), Carom seed (ajwain), red chilli powder, chopped green chilies, black paper, aniseed (sauf), asafoetida (heeng) and salt. 

4. Add some water at a time to make a smooth batter (neither too thick nor too lose)

5. Heat oil in a pan.

6. Dip bread piece in the batter and fry till both sides are golden brown on medium flame.

7. The crispy, delicious pakoras are ready to serve.

8. Serve bread pakora hot with green chutney or tomato sauce.