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.