Cheese Pasta

Cheese Pasta

Ingredients:-
2 cup boil pasta(boil in water with salt and 1 tsp oil)
2 slice soya cheese(2 tsp cheese)
1/4 tsp black papper
1 tsp butter
salt to taste
Method:-
1.Heat butter and add cheese and pasta.
2.Mix very well untill melt cheese.
3.Add black papper and salt.
4.Pasta is ready.

Kesar Pista Kulfi

Ingredients:-
2 cool whipped cream box(small one)
1 can(12 oz or 354ml) evaporated milk
1 can(14 oz or 396gm) condensed milk
1 tsp chopped pista
1 tsp kesar
1 tsp cardamom powder
Method:-
1.Mix very well the cool whipped cream,evaporated milk,condensed milk.
2.Garnish with kesar,cardamom powder and pista.
3.Keep in refrigerater for 3-4 hours(it's depend on your refrigerator)
4.Kulfi is ready.

Aloo Do Pyaza(Onion& potato)

Ingredients:-
8 small onion
8 piece of 1 potato
1 cup onion paste(1 onion +4-5 garlic clove+1 green chilli+4-5cashew)
3/4 cup tomato paste(1 tomato)
2 tsp ghee
2 tsp butter
1 tsp milk cream
1 tbsp milk
2 clove(long)
1 bay leaf
1 pinch asafoetida(heeng)
1/4 tsp cumin seed(zeera)
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
salt to taste
oil for fry
1 1/2 tbsp oil
Method:-
1.Heat oil or ghee in a pan.
2.Deep fry the potatoes until golden brown. Drain and set aside.(if you don't want fry you can boil it)
2.Take a pan and heat oil and ghee then put cumin seed,heeng,bay leaf, clove,turmeric powder,onion paste,salt and onion(you can deep fry onion if you want)
3.Fry it untill brown or leave oil.
4.Add coriander powder,red chilli powder,
5.Add tomato paste and fry untill leave oil(6-7 minutes)
6.Add potato,milk cream,milk and mix it very well and fry (3-4 minutes)
7.Garnish with butter.
8.Ready for eat with chapati,bejar ki roti,naan.
 

Rathwa Ghobi Matar Sabji

Rathwa Ghobi Matar

Ingredients:-
1 cup grated cauliflower
1 fist peas
1tsp raisin(kismiss)
7-8 Cashew pieces
1/4 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp cumin seed(zeera)
1/2 tsp sauf
1/4 tsp kala namak(black salt)
1 pinch asafoetida(heeng)
2 chopped green chilli
salt to taste
1/4 tsp grated ginger
Method:-
1.Heat oil and splutter cumin seed, heeng,green chilli then grated ginger and turmeric powder.
2.Add peas,cashew,raisin,coriander powder,red chilli powder,sauf,salt and fry for 2-3 minutes.
3.Add grated cauliflowder and covered with plate for 8-10 minutes on medium flame.
4.Add kala namak and mix very well.
5.Garnish with garam masala.
6.Sabji is ready

Rasgulla

Rasgulla

Ingredients:-
4 cup full cream milk
2 1/2 tsp lemon juice(1 lemon)
2 cup sugar
4 cup water
1/4 tsp rose water
Method:-

1.Heat milk in a pan and bring it to boil.

2.When it starts boiling,add lemon juice and wait for the milk to curdle completely.(when milk will turn into in yellow water that is enough lemon juice and upper side thikness that is paneer)

3.Remove from the heat and Pour over a thin muslin/cotton cloth and tie it with a tight knot.On straining this milk,the curd is obtained is called paneer.Wash paneer well using muslin cloth under cold running water to remove lemon juice flavor.

4.Knead paneer for about 2-3 minutes to make a smooth dough.

5.Make smalls of about 1 inch in size (13-15) of the dough and keep aside.

6.Next make sugar syrup.Mix sugar,water,in a cooker and bring it to boil.

7.Add paneer balls to the hot syrup and take a steam then cook for about 8-10 minutes on sim flame.Turn it off.
8.let it be cold and open the cooker.

9.Transfer into a serving dish.let it be cool.

10.Keep in the Refrigerate and serve chilled.

Palak Puri(spinach puri)

Palak Puri(spinach puri)

Ingredients:-
2 cup of wheat flour
2 cup of chopped and washed spinach
1/2 tsp coriander powder
1 pinch heeng(asafoetida)
1/4 tsp red chilli powder
1/4 tsp black papper powder
1/2 tsp sauf
1/4 tsp grated ginger
salt to taste
water for dough
oil for fry
Method:-
1.Mix all ingredients except water.
2.Make a soft smooth dough by mixing all the ingredients and some water as per requirement.Make sure that the dough is firm and tight & not too watery.Otherwise it will be difficult to roll out puris.

3.Keep the dough covered for about 5 minutes with a wet muslin cloth.
4.Knead the dough again for a minute and then divide the dough into equal sized lemon balls and roll them each in a flat round disc of 5 inch diameter.

5.Heat the oil in a  kadai and fry each of the puris on both sides till golden and crisp.
6.Serve hot palak puri with curd,pickle or potato sabji or garlic chutney.

Gatte ki sabji

Gatte ki sabji

Ingredients:-
For gatte
1 cup besan
1/8 cup oil
1/2 tsp coriander powder
1/4 tsp red chilli powder
1/4 tsp sauf
1 pinch heeng
water to need
salt to taste
For gravy
2 cup butter milk(chach)or(1 cup curd +1 cup water)
1/2 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1/4 tsp cumin seed
1 pinch heeng
1/4 tsp rai
2 green chilli(finely chopped)
1 tbsp coriander leaves(finely chopped)
salt to taste
Method:-
1.Mix all dry masalas in besan.
2.Add oil to the besan and mix.
3.Slowly add water and mix it.Remember not to add all together as otherwise besan tends to get sticky.
4.Make it into a firm dough (firm enough to roll it into cylinderal shapes)
5.Now,take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape.

6.Now take a pot and boil water in it.Take enough water to put all the above made rolled gatte in it.
7.Now,add the gatte in the boiling water.They should be fully merged in water.
8.It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.
9.Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).
For gravy
1.Add all dry masalas (except salt,add salt at the end as needed) to butter milk and mix it well till smooth.
2.Take a wide pan,add oil.
3.Add rai,cumin seed,heeng and let them splutter
4.Now,add green chilli and and fry for a minute
5.Add onion and fry till it is trasparent(if you want to use onion)
6.Add the butter milk and mix till the gravy starts boiling and separating oil(you can use 1  cup curd if you want to make tight sabji)
7.Now,add the gatte pieces in it, cover and cook for5 more min.
8.Add saved water (and more) as needed.
9.The sabji is ready.
10 Garnish with coriander leaves.

Samosa

Samosa

Ingredients:-
For dough
2 cup all purpose flour(maida)
water to knead dough
2 tbsp oil
salt to taste
1/4 tsp ajwain

For stuffing
3-4  boiled,peeled,mashed potatoes
1/2 cup boiled green peas
2 tsp raisin
1/2 tsp crushed ginger
1 tsp green chilli (finely chopped)
1/2 tsp garam masala
salt to taste
1/4 tsp red chilli powder
1/2 tsp dry mango powder
tbsp coriander leaves(finely chopped)
oil for fry

Method:-
For dough
1.Mix all ingredients (salt, oil, ajwain and salt) expect water.
2.Add water and make soft dough then cover it with moist muslin cloth and keep aside.

For stuffing
1.Mix all ingredients expect green chilli and make masala
2.Take 1 tbsp oil  in a pan and heat it then splutter green chilli.
3.Add masala in it and mix very well.

For samosa

1.Make small balls of the dough and roll into thin circles of 5-6 inches.
2.Cut into half with the help of knife.

3.Smear liquid of all purpose flour and water on the sides and shape into cones.
4.Fill the cooked potato mix in the cones and close the sides.

5.Now heat the oil in a frying pan and when it is hot enough,put the samosas in it.

6.Fry them on medium heat till they turn golden brown.
7.Samosas are ready and serve with sauce or green chutney.

Dahi Bhalla (vada)

Dahi Bhalla

Ingredients:-
For Bhalla
2 cup urad dal
1 fist moong dal
1 tsp raisin
1 tsp cumin seed
1 tsp cashew
salt to taste
oil for fry
For Dahi
4 cup dahi(according to u)
red chilli powder to taste
roasted cumin powder to taste
green chutney to taste
tamarind chutney to taste
salt to taste

Method:-
1.Rinse and soak urad dal and moong dal overnight or for 5-6 hours,rinse well and grind it in mixer or grinder into smooth fluffy mixture.Use 2-3 tbsp of water only if required.

2.You have to grind the dal until the batter becomes light and fluffy.Sprinkle water if the mixer making lot of noise.
3.Take out the batter in a wide bowl and start beating it with hand for 2-3 minutes,it will make the batter more light and fluffy,after beating continuously.
4.Now the most important thing to do specially if you used mixer to grind the dal to test if the batter is ready to make vada in a bowl of water drop a small bowl of vada if it’s floats on top of water then it’s ready to use.If the batter ball sinks a bit inside water then you have to beat it with hand for a minute more. Repeat the test until the batter ball  floats on top of water.If you skip this step the bhalla or vada will not be soft.

Float on top of water

5.Heat oil in a pan for deep frying.Keep a bowl of water near by,grease or wet your hand with water and take a dollop of dal batter and carefully drop it in hot oil and doesn’t stick with each other.
6.Fry until golden brown in medium flame,turn over and fry until another side gets golden brown too.Keep the vada in water pan and repeat the process for remaining dal batter.

7.Soak this fried vada in water for 5-7 minutes.Take them out of water and squeeze carefully to retain the shape.
8.In a wide bowl whisk curd and pour half of curd the serving dish,arrange bhalla/vada over it.
 Pour remaining curd over bhalla/vada.Keep it refrigerator for 1 hour or until ready to serve.

9.Whenever you serve it garnish with green and tamarind sweet chutney and top it up with red chilli powder,roasted cumin powder and salt.

Pav Bhaji

Ingredients:-

pav bhaji

2 potatoes
1 cup chopped carrot
1 cup chopped capsicum
1 cup chopped cauliflower
1 cup chopped cabbage
1/2 cup peas
1 onion paste
1 tomato paste
2 green chillies (finely chopped)
1 tsp garlic paste
1 tsp pav bhaji masala
1/4 tsp cumin seed
1 pinch asafoetida
1 tsp red chilli powder
2 tbsp oil
1 tbsp chopped corinder leaves
2 tsp lemon juice
salt to taste
Method:-
To make bhaji

1.Boil all the vegetables except onions,tomatoes and  in a pressure cooker.
2.Mash the vegetables and keep aside.
3.Heat oil in a pan and add cumin seeds,asafoetida,garlic paste and green chilli.
4.Add onion paste and fry the onions till they become brown.
5.Add the tomatoes and fry them till they become soft and mushy.
6.Now add the chilli powder,salt and pav bhaji masala and fry for few minutes
7.Now add the mashed vegetables and mix very well.
8.Add some hot water.Keep on stirring and let the vegetable simmer for 7-8 minutes.
9If the vegetable becomes too dry and then add some more hot water.
10.When done,garnish with coriander leaves.Serve with chopped onions and chopped lime.

11.While serving,add amul butter to the bhaji and serve with buttered pavs.
12.You can add more butter, if you like it. In fact, with more butter,the pav bhaji tastes very good.

To make the buttered pavs
1.Slice the pavs
2.On a flat pan,heat some butter.
3.When the butter melts, keep the pavs on the melted butter so that it absorbs the butter and fry for a minute.
4.If you want to make the pav crisp,fry for a few more minutes.

Shahi Paneer

shahi paneer

Ingredients:-

16 piece paneer (square shape)

1 grind onion + 2 piece garlic+2 green chili
1 tomato paste
1 tbsp milk
1 tbsp grind cashew
1 tsp sugar
2 tbsp oil
2 clove
1 bay leaf
1/4 tsp cumin seed
1/4 tsp asafoetida(heeng)
Method:-
1. Heat oil and splutter cumin seed,asafoetida,bay leaf,clove then put onion paste(combine garlic and green chili)
2.When onion paste will get red brown then put tomato paste and fry it 5 minutes.
3.Add grind cashew and fry it 5 minutes then put milk and fry it 5 minutes.
4.Add sugar and fry 1 minutes then add paneer and fry it 5 minutes.
5.Ready for serve with chapati,naan and puri.

Baby Corn

Ingredients:-
1 cup Baby Corn (cut into slices diagonally)
2 tbsp Maida (sieved flour)
4 tbsp Corn Flour
1 tsp Ginger-Garlic Paste
1/2 tsp Green Chili Paste
1/2 tsp Pepper Powder
Oil (for deep frying)
Salt (to taste)
Water
1tbsp chopped green capsicum
1tbsp chopped red capsicum
1tbsp chopped orange capsicum
How to make  Baby Corn :-
1.Combine corn flour,maida, ginger-garlic paste, green chili paste, salt, pepper and a little water to form a thick batter.
2.Heat oil in a pan. Dip baby corn in the batter and deep fry.
3.Remove from oil after 10 minutes,or when golden brown.Keep aside.
4.Chopped red pepper,orange papper and onion put in heat oil and fry for 5-6 mts.
5.Put fried baby corn in it.And mix vinegar, soya sauce, hot sauce and sweet sauce.Mix very well.

Dal Makhani

Ingredients:
1 cup black lentils (kaali sabut dal) –soak in water for 6-8 hours and pressure cook till soft
1/2 cup red kidney beans (rajma) – soak in water for 6-8 hours and pressure cook along with blank lentils till soft
2 tbsp ghee/oil
1 tsp cumin seeds
2 big onions grind
2 green chillies,slit lengthwise
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
salt to taste
2 big tomatoes grind
¼ cup butter
1 tsp garam masala powder
2-3 tbsp malai (cream of milk)
milk if need
grated paneer for garnish
Method:-
1.Heat ghee in a heavy bottomed vessel.Add cumin seeds and let them splutter.Add the grind onion and green chillis and sauté the onions till pink.
2.Add ginger garlic paste and fry for 3-4 mts.Add the turmeric pwd, chilli pwd and salt.
3.Add the grind tomato and cook for 5-6 mts.Now add the pressure cooked dals along with a cup of water and mix well till they are well coated with the masala mixture. Cook covered for 3-4 mts on medium heat.
4.Add butter and cook for 5 mts.
5.Add malai (if dal is tight u can mix milk) and garam masala and mix well.Garnish with grated paneer.
6.Serve with hot rotis.

Kanji Vada

Ingredients:-

Kanji Vada

 2 ½ cup Split Yellow Gram (Moong Dal)
 ½ tsp Ginger Paste
 ½ tsp Fennel Seeds
 ¼ cup Mustard Seeds
 1 ½ tsp Red Chilli Powder
 1 tbsp Black Salt
 A pinch of Hing (asafoetida)
 Salt to taste
 Oil (as per required)
How to make Kanji Water 
1.In a bowl, add mustard seeds, black salt, chilli powder and salt. Blend this mixture in a mixer to make a fine powder.
2.Now, add 1½ litres of water to this mixture and mix well.The kanji is ready.Keep it 24 hours.

Kanji Water

Vada:- 
1.Soak the moong dal in water for about four hours.Then drain out the water and make a coarse paste of moong dal.

2.Add ginger paste, salt, hing and fennel seeds to the moong dal mixture and mix well.
3.Now take a pan and heat oil in it.
4.Take about two tablespoons of the paste in wet hand and give it a circular shape. Now fry this in the hot oil till it turns golden brown.Then put in the water.

5.Repeat the same procedure with rest of the moong dal paste.And put all vadas put in water.

6.So that they become soft.Then squeeze out the water from the vadas and soak them in the kanji.

Khaman Dhokala

Khaman Dokhla

Ingredients:-
For Khaman :
1 cup gram flour (besan)
1 & 1/2 tbsp of semolina (rava)
1/4 tsp of citric acid (nimbu ke phool) or juice of 1 lemon
3 tsp sugar
1 & 1/2 tbsp ENO or fruit salt
1 cup of water
2 tsp oil
salt to taste

For Tempering:
1/2 tsp mustard seeds (rai)
1/2 tsp sesame seeds
1-2 green chillies finely chopped
1 tbsp of oil
1 tbsp sugar
few curry leaves
1 cup of water
coriander leaves for garnish

Method:-


making the batter:
1. Grease a microwave safe bowl or pan with oil in a bowl or pan mix all the ingredients well except the Eno.

Batter

2. Add the Eno and gently mix it in the batter.the batter will rise.
3. Be quick and add the batter to the greased microwave safe bowl or pan.
4.Cover and microwave the batter for 2 to 3 minutes on high.
5.Check the doneness by inserting a toothpick in the dhokla.
6.If not done, then microwave again for some seconds or minutes.
7. Remove the dhokla from the pan once warm or cooled.
preparing the tempering:
1.Heat oil.
2.Add mustard seeds and let these pop.
3.Once they pop up,add the rest of the ingredients for tempering except water and sugar.
4.Fry everything for a minute.
5.Add the water and once it comes to boil, immediately pour it over the steamed dhokla.
6.Garnish with coriander leaves or grated coconut.
7.Slice the dhokla and serve with green chutney.

Dal Dhokla

Ingredients:-
2 bowl wheat flour
1/4 bowl basen
1/2 sp chili powder
1/4 sp garam masala
1/2 sp sauf
salt to taste
1/4 bowl oil and water for dough
Method:-
1.All  ingredients put in the flour and make dough and make small small ball then press it.
2.All ball put aside for put in the dal.

For dal:-
1.Take 1 bowl mix dal and wash properly then put in the presser cooker and add 5 bowl of water.
2.Put all wheat flour ball in cooker and 3-4 steam on low flame.
3.Take a pan and put 1tbsp oil and put jeera and rai,red chili powder, coriander powder and salt then mix in the dal. Dal dokhala is ready.

Bread Kofta

Ingredients;

2 potatoes
2 piece crushed garlic

2 cups besan
1 onion finely small chopped
1 green chillies finely chopped
1/2 tsp red chilli powder
1/2 tsp black pepper
1/2 tsp aniseed
1/4 tsp carom seeds
1/4 tsp asafoetida
coriander leaves
oil to deep fry
salt to taste

Method;  

Potatoes masala;
Boil potatoes and peel them and mash.
Heat oil in a pan then put crushed garlic and chopped chilli.
Then mix all ingredients in mash potatoes and put in heat oil and very well mix it.
Fill in the bread;
Take a bread and lightly dip in the water.
squash the bread both of palm then put the potato masala in bread and make a like ball.
Besan batter;
In same quantities all ingredients put in besan except potato,chilli,garlic
Put water to make a medium thick basen batter.
Take a pan and put oil in it and heat oil.
As oil heat enough then bread ball dip in batter and fry it.
When it will get light brown color both of side then take out from the oil.
Bread kofta  is ready and eat it with sauce or green chutney.

Dum aloo

Ingredients:-
900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
Spices
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
Paste
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg

Method:-

1. Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.

2. Dry the potatoes on a cloth and heat the ghee or oil.

3. Deep fry the potatoes until golden brown. Drain and set aside.

4. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.

5. Grind the paste ingredients to a fairly smooth paste and stir into the onions.

6. Cook for 10 minutes.Stir in the tomato puree, curd and salt.

7. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.

8. Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.