Cucumber Raita

This is is usually served in small servings in little bowls as an accompaniment to bold-flavoured main courses.

1 large Lebanese cucumber
1 cup thick natural yogurt (I like Greek-style)
1 teaspoon ground cumin (dry roast seeds first in frying pan until fragrant)
2 tablespoons finely chopped mint
Salt to taste

Cut cucumber in half and with a teaspoon scrape out seeds.

Grate coarsely.

Squeeze out the excess liquid using your hand.

Combine cucumber flesh with yogurt, cumin, mint and salt in a medium bowl; stir well to combine. Check seasoning. Serve as a cool accompaniment.

The Perfect Chips

Step One Begin by choosing the right kind of potatoes. This is the most important step. In different countries the ideal chip potato has different names. The best potato for chips should be neither too watery nor too high in sugar, which respectively give it a crispy texture and a light golden colour. In Australia, many feel Bintjes are the best, in UK it's King Edward. Not sure about USA. You get the picture. Whatever the name, choose a floury potato.

Step Two Peel the potatoes, slice, and cut the slices into even batons. In different countries, the preferred chips can be thin or thick. Again, it's a matter of taste.

Step Three Once you have cut the chips you should rinse them thoroughly to remove the excess starch. Pat them dry with a clean tea towel or paper towel. Some even soak them in water first, before rinsing. Either way, they must be completely dried.

Step Four This step is called blanching; the chips are fried at 160°C (some prefer 170°C) for 4-6 minutes and lifted out just as they start to colour. Make sure you use clean oil to fry in (sunflower is good as it has a high smoking point). Personally, I like ghee. It has an even higher smoking point, and tastes divine. Not cheap, but the very, very best, taste-wise. To assure the correct oil temperature: if you do not have a mini deep-fryer at home it's worth investing in a thermometer to take out the guesswork.

Step Five So we're frying the chips in batches, allowing the oil to recover its heat before submerging the next batch. Don't overcrowd. The chips will be cooked on the inside but not crisp. Crisping comes next.

Step Seven After the initial batches of chips are all fried and set aside, increase the oil temperature to 180-190°C.

Step Eight Cook the chips a second time, again in batches, allowing the oil to recover its heat in between batches.

Step Nine Continue to fry until the chips have a nice crispy golden exterior.

Step Ten Drain on some paper towel, lightly season with sea salt and serve immediately

Birchermuesli

Birchermuesli is named after its creator, Dr. Bircher Benner, who was ousted from the Swiss medical profession in 1900 for his heretical claims that grains, nuts, fruits and vegetables had more nutritional value than did meats. Wash your mouth out, Doctor!!

In formulating the muesli, Benner had in mind his many patients from wealthy families who were suffering the effects of a diet too high in protein.

Although it was not originally intended as a breakfast food, it certainly fills that niche deliciously. Here's the recipe. It serves 4 very modest eaters. I could eat the whole thing on a big day.

2/3 cup rolled oats (not instant) soaked in 1 cup of water overnight juice of 1½ lemons 4 unwaxed apples 4 tablespoons each of freshly ground almonds and hazelnuts 2/3 cup yogurt 4 tablespoons honey fresh seasonal fruits like peaches, apricots, bananas, melons or mango, sliced or chopped, to taste fresh seasonal berries like raspberries, strawberries or blueberries, to taste Place the soaked oats and whatever residual water remains with them in a large bowl along with the lemon juice.

Grate the un-peeled apples, and mix them into the oats and lemon to avoid discolouration.

Add the nuts, yogurt and honey and combine. Carefully fold in the sliced or chopped fruit.

Serve: transfer to serving bowls and decorate with berries.

Note: the muesli will keep for 24 hours in the refrigerator. The apple might discolour but this should not affect the taste.

Rava Laddu

Ingredients
Rava/Semolina(Bombay rava) - 3cups
Milk - 1/2 cup
Ghee - 1 cup
Sugar - 2 cups
Cardamom - 8 no,crushed
Cashewnuts - 15 no

Method
1.Take a heavy saucepan/kadai ,add 1 tbspn of ghee and add rava to that and roast for light brown color stirring continuously with wooden spatula in low medium heat.If Sooji/Rava size is big I will grind along with sugar in blender for powder.

2.When Rava changes to light brown color add powdered sugar,caradamom pwd and mix well.When sugar melts into rava ,add ghee ,sprinkle milk slowly and mix well for 5 minutes until rava becomes wet.

3.Heat Ghee in a pan and first fry raisins,once they plump up remove from spatula and add cashewnuts and fry for brown color.

4.Add these into rava mixture and remove from stove.Wet hand with 1tbspn of chill milk and shape the rava mixture into small balls.Chill milk prevents your palms from burning.You can moisten with ghee /oil also instead of milk if rava mixture is luke warm.Shelf will more if you don't add milk to ladoos . Ladoos can be shaped into round balls if mixture is hot.

5.Allow to cool these Rava Ladoos and store in an airtight container.

Swwet Potato Biscuits

Ingredients
All purpose flour - 1¼ cup
Sugar - 4 tspn
Baking powder - 4 TSPN
Sweet potato - 1 ,cooked and mashed
Butter - ¼ cup (½ stick)
Milk - 3 to 4 tspn ,chill
No - stick Cooking Spary for greasing - Pam Brand

Method
1.Boil Sweet Potato in Pressure Cooker by putting lid.Once it is cool ,pare the skin and mash until smooth.Preheat the oven to 450 degrees F.

2.In a large bowl Sift together flour, sugar, baking powder.Take another bowl and melt the butter in microwave oven.Leave it to cool.

3.Mix the mashed Sweet potatoes into the butter.

4.Add the flour mixture to the Sweet Potato mixture and knead gently to make a soft dough by adding milk spoon by spoon.Place the dough onto a floured board and Roll the dough out to 1/2-inch thick and cut with a biscuit cutter.

5.Gather the edges of the dough and re-roll to make rest of the biscuits.

6.Place the biscuits on a greased pan and Bake them to golden brown color about 12 to 15 minutes, turning upside down once .

7.Check the biscuits in the middle to avoid browning.Serve warm Sweet Potato Biscuits with a cup of Coffee or Milk.

Tea

You can sip this tea for the taste, but it is also wonderfully
healing for sore throats, upper respiratory troubles, and tummy bugs.

You need:

1 cup boiling water
1/2 teaspoon dried thyme (1 teaspoon fresh)

Place thyme in cup and cover with boiling water. Cover and allow to steep
for 10 minutes.

Strain and serve, with honey and/or lemon, if you like.

If you want to make this iced tea then Take some ice cubes and pour lemon juice and add above tea.

Makes one serving.

PeaNut Curd Chutney

Ingredients
• 1 tbsp Crushed peanuts
• 1 Cup fresh curds
• 1 Stalk curry leaves
• 1/2 tsp Powdered sugar
• 1 Finely chopped green chilli
• 1 tbsp Finely chopped coriander
• 1 tsp Oil
• Salt to taste

Method
• Beat the yogurt to make it smooth.
• Add chillis, peanut, coriander, sugar and salt.
• Heat oil in a pan and saut? curry leaves.
• Add them to curds when they begin to splutter. Mix well.
• Refrigerate the mixture as per requirement.
• Serve the chutney with sabodana wadas

Lemonade

Ingredients
• 1 Lemon juice
• 1/4 tsp Juice of ginger
• 1/4 tsp Powder of black pepper
• 6 tsp Sugar
• 1/4 tsp Salt
• Mint Leave and Lemon Slices for Garnishing

Method
• Mix all the ingredients with little water in a glass.
• Stir the mixture properly until the sugar gets dissolved.
• Add chilled water or soda to it.
• Garnish with mint leaves and lemon slices.
• Lemonade is ready.

Matthi

Ingredients:
400 gms Flour
100 gms Desi ghee
1 tbs Jeera Powder
1 tps Ajwain (if u like)
1 Cup Chopped fresh Corriander(If you don't want to keep Matthi for more than One month)
1/4 tbs Red Chilli Powder
1/2 tbs
Salt to taste
Oil for frying

Method
• Add ghee and salt to flour ,Chilli powder ,Jeera Powder, AJwain and fresh Corrender and mix it well.
• Add water and make dough till it turns smooth.
• Cut it into pieces and roll out or fold it to make small and thick discs
• Heat the oil and fry each disc till it turns golden brown.
• Serve it with pickle.

Puran Poli

Ingredients
• 1/2 kg Maida (All purpose flour)
• 1/2 kg Lentil (Gram dal)
• 1 tsp Cardamom powder
• 1 tsp Ghee
• 1/2 kg Jaggery
• 100 ml Oil
• Salt to taste

Method
• Wash and boil the lentil with water and 1/2 tsp salt till it becomes soft.
• Cool slightly and strain the dal using a strainer.
• Add cardamom powder and jaggery and grind to make fine paste.
• If the paste is sticky, keep it on fire to dry up completely. This is puran.
• Knead 1/2 kg maida with water and 1/2 tsp salt. Do not make it hard.
• Add oil and knead the maida again till oil gets absorbed.
• Prepare equal number of balls from maida and puran.
• Roll out maida balls to make small pooris.
• Stuff these pooris with puran ball.
• Roll them again into balls.
• Roll out to make chapatis. It is called poli.
• Heat a griddle and roast each poli.
• Apply ghee on both sides when done.
• Serve with hot cup of tea.

Almond kulfy (Indian Icecream)

ngredients
1 Cup peeled almonds
14 Ounces Condensed milk
8 Ounces Whipped cream
1/4 tsp Powdered cardamom
1/2 Cup chopped pista
24 Ounces Evaporated milk
Pinch of saffron

Method
Grind the almonds with half of the evaporated milk.
Mix all the ingredients except pista in a bowl and beat the mixture for about 2-5 minutes. It makes the Kulfi soft.
Now put this mixture in a square dish.
Sprinkle it with chopped almonds.
Keep it for freezing for about 8 to10 hours.
Cut it in Kulfi shape.
Almond Kulfi is ready.

AAM Ka Panna(Raw Mango Drink)

Ingredients
• 1 kg. green, unripe mangoes
• 700 gm. (or to taste) sugar
• 20 gm. black salt or kala namak (available from Indian grocers). If you do not have this, use rock salt.
• 1 tsp. cumin seeds, dry-roasted on a griddle or tawa
• 1 tsp. ground black pepper
• A handful of fresh mint leaves. You can use dry mint leaves, if you do not have fresh.
• For serving:
• Additional table salt to taste.
• Small ice cubes or crushed ice

Method
Wash mangoes and cut off the tops, stalk ends of each mango, removing a small portion of skin (about 1 cm. circle) along with the stalk. This removes the sticky sap that may sometimes cause irritation of the skin.
Place mangoes and 1 cup water in a pan, bring to boil and simmer until soft. You can cook mangoes in a pressure cooker, 1 whistle or 3-4 minutes, under full pressure is enough. Allow the pressure cooker to cool.
Take the cooled mangoes out of water and peel the skins off.
Squeeze one mango at a time in your palm and collect the pulp and juice in a bowl. Discard the skins and stones.
Place this pulp, with all other ingredients, in a blender and puree.
Fill in sterilised bottles and Store. You can also store portions in a freezer.
To serve, dilute with cold water, add salt and pour on crushed ice placed in tall glasses. You can garnish with fresh mint leaves.

Pina Colada Mocktail Recipe

The Pina Colada is the perfect drink for sipping poolside. Don’t forget to add one of those little umbrellas to your glass.

Ingredients:
3/4 cup pineapple juice
1/4 cup coconut cream
ice

Method
Crush ice in blender. Add pineapple juice and coconut cream. Blend briefly, until all ingredients are icy and mixed.

Garnish:
Throw in a maraschino cherry and add a wedge of pineapple to the top of the glass.

Paneer Tikka

Paneer Tikka
Ingredients:
1 Large block of Paneer
1 Capsicum
1 Tomato
Finely chopped Coriander leaves

To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
A very minute quantity of Hing
Salt to taste
Red chili Powder to taste

Method
Cut Paneer into long 1/2" thick cubes.
Cut all vegetables into cubes.
Mix all ingredients for marinade and keep aside.
Add the left marinade to the vegetables.
Brush the marinade to the paneer and refrigerate it for 3 hours.
Heat oil in a kadhai and fry marinated paneer till fully done.
Also fry other vegetables.
In a plate arrange fried vegetables and then paneer.
Garnish with coriander and lemon slices
Serve tandoori paneer tikka hot with Green Chutney

Green Chutney
Ingredients
1 Cup Yogurt (Curd)
Bunch of Mint Leaves (Pudina)
Salt to taste
1/4 tbsp Black Pepper
1/4 tbsp Red Chilly
1/4 water

Method
Beat all the ingredietns and serve with Paneer Tikka.

Karate Podi (Bitter Gaurd Rings)

Ingredients
2-3 bitter gourds
1 cup rice flour
1 tsp chilli powder
1 chickpea or chana size hing
salt to taste
oil to fry

Method
Wash and rinse whole bitter gourd. Slice into rounds of 0.5 Cm's thick. You can make it very thin if you want to avoid the bitter taste totally. Sprinkle a little salt over the bitter gourd slices and set aside.

Dissolve hing in a tsp of water. Mix chilli powder, rice flour, hing and salt. Be careful with salt because you have already sprinkled a few on the bitter gourd. Add a little water and make a thick paste. Add the bitter gourd slices and mix well so that the paste is coated on the slices. Adjust water if the paste becomes too dry. Add rice flour if the paste is too thin.

Heat oil in a kadai/wok to about 300-350F temperature. Put one slice of bitter gourd and check if the oil sizzles and the slice floats in the oil. If not wait for sometime and check again. Add the slices one by one to the oil. Do not crowd the wok, the slices will stick to each other and you do not get rings separate. Turn the slices upside down and fry till both the sides get dark red colour.

Vegeterian Salsa

Ingredients:
For Papdam :
2 cups flour, (1 Cup Maida(ALl Purpose Flour) + 1 Cup corn Flour)
or you can replace Maida with Whole wheat flour
1 teaspoon salt
. - water for mixing
. - Olive Oil and few drops of water for frying -incase You want to bake Only few drops of olive oil.
For Salsa
3 medium Tomatoes
1 whole green chilies, crushed
1 medium Red Capsicum
1 medium Green Capsicum
1/2 Cup Boiled Sweet Corns
1/2 Cup Boiled Sweet Peas
2 Lemon
1 teaspoon coriander leaves, chopped
1 teaspoon olive oil
1 Cup kidney Beans(Boiled Rajma in Tomato Sauce) (If Packed Then It would be in Tomato Sauce and will Bring smooth taste)
2 Avocado
2 Salt to taste and Black pepper


Method
For Bread
1. Sift flour. Slowly add water. Mix well. Make
a stiff dough. Cover with a damp cloth for 20 minutes.
If Case You want to have Fluffy Then add Yogurt at place of Water.
2. Knead dough well until smooth and pliable . Divide into
6-7 round balls. Flatten each ball slightly and make very thin. If want to Bake then Put come olive oil and water on one side and bake for 10-20 mins.
or
Cook one at a time on a hot tava(Flat pan) or griddle over medium heat. Put about 2 to 3 tablespoons water with olive oil(few drops) around the edges. Turn gently. Cook until sides turn golden brown.

Note : You can Replace these Indian Bread with Corn Chips or Papad or Rice Papdas
For Salsa
1. Finely chop the tomatoes , Capsicum
2. Mix the Tomatoes , Capsicum , Corns and Peas and Kidney Beans
3. Now Mix the Coriander Leaves with Olive Oil and Lemon's Juice(Use One Lemon only) with Salt and Black pepper
4. Pour Juice over the Above mixture
5. Peel the Avocado and Mix with lemon Juice(Remaining One Lemon) and Salt to Taste.
6. Serve the Indian Bread with Salsa and Avocado Chutney
or You can Wrap the Salsa in Bread and can serve with Avocado Chutney.
or Can Spread Kidney Beans of Bread and serve with Salasa(without Kidney Beans) and Avocado Chutney.
or Can skip Avocado Chutney also.

Allo ka Paratha

Paratha with potato stuffing. Alloo ka paratha is everyone's favourites. It is often eaten for breakfast. Sometimes it is served at lunch because it is a substantial meal itself.

Ingredients:
2 cups flour, whole wheat
1 teaspoon salt
. - water for mixing
. - ghee for frying
. For Filling -
4 medium potatoes
2 whole green chilies, crushed
1 teaspoon coriander seeds crushed
1 teaspoon ajowan (carum)
1 teaspoon salt,
1 teaspoon red chili powder
1 teaspoon coriander leaves, chopped

Method
1. Sift flour with salt. Slowly add water. Mix well. Make
a stiff dough. Cover with a damp cloth for 20 minutes.
2. Boil potatoes, peel and mash. Add green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.
3. Knead dough well until smooth and pliable. Divide into
6 round balls. Flatten each ball slightly. Put one
portion of filling in centre. Close up completely.
Shape into round balls again.
4. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.
5. Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
6. Serve with yogurt or Raita.

Eggless Butter Cake

Ingredients
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1 1/3 cups butter
3/4 cup white sugar
1 1/4 cups evaporated milk
1 1/2 teaspoons vanilla extract

Method
Preheat oven to 375 degrees F (190 degrees C). Grease and line an 8 inch round or square cake pan.
Sift together flour and baking powder once.
In a medium bowl, beat butter or margarine and sugar for 7 minutes. (Color should be pale yellow. Do not overbeat.) Mix evaporated milk with vanilla; mix slowly into the sugar mixture. Mix in flour one spoonful at a time until well blended. Pour into prepared cake pan.
Bake at 375 degrees F (190 degrees C) for 45 minutes to 1 hour, or until a tester inserted into the center of the cake comes out clean.

Soan Papdi (Patisa)

Ingedients
1-1/4 cups gram flour
1-1/4 cups plain flour (maida)
250gm ghee
2-1/2 cups sugar
1-1/2 cups water
2 tablespoons milk
1/2 teaspoon cardamom seeds, crushed coarsely
2 teaspoons charmagaz (combination of 4 types of seeds)

Method
Cut 4 squares from a thin polythene sheet.
Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk.
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1" thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.

Dahi papdi

Ingredients
For Papdi
100 gm Besan (If Besan is unavailable the use simple wheat flour )
1/2 teaspoon Ajwain
1/4 teaspoon Crushed peppercorns
1 Cup Chopped Corriander
30gm Oil - to mix
50gm Water - to mix
Salt - to taste
1 pinch Baking soda
Oil - for frying
For Chaat
2 Boiled potatoes
1/2 teaspoon Chaat masala
1/2 teaspoon Red chile powder
1/4 Coriander leaves
150gm Curds
For Chutney
100gm Tamarind
75gm Jaggery
1 teaspoon Red chile powder
1/4 teaspoon Black salt
3/4 teaspoon Dhania jeera powder
Salt - to taste

Method
To Make The Papdi:
Mix the besan(of whole wheat flour), ajwain, crushed peppercorns and Corriander Leaves, salt and baking soda. Rub in the oil , add water and make a stiff dough. Roll the dough in big round, cut long strips out of it and cut them in quarters. Deep fry until crisp and golden yellow over a slow fire.

To Make Chutney:
Soak the tamarind in a little hot water and mash well. Strain the tamarind sauce, add all the other ingredients, and heat until it thickens. Keep aside to cool.

To Make Dahi Papdi Chaat:
Beat curds and mix salt and chile powder. Peel and dice the potatoes. Spread papdi on a plate, and top with diced potatoes. Pour the chutney generously on top and cover with the curd mix. Sprinkle with chaat masala and garnish with coriander leaves.

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* Tip : You can beat Mint Leaves in Dahi for better taste.

VADA Recipe

Ingredients:
1/2 cup Urad Daal
1/2 cup Moong Daal
1 tsp Ginger
1-2 Green Chilies finely chopped
Salt to taste
1/4 tsp Baking Soda

Method
Pick, wash and soak daals for 3-4 hours.
Grind them coarsely in a blender.
Now add ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.
Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden
Serve with chutney as a breakfast or sambhar or rasam as a meal.

Fruit Rabri

Ingredients
1½ liters of milk, 1-1½ tablespoons of sugar, ½ cups each of apple, banana, orange, sapota, pomegranate and slit grapes, 2 deseeded and powdered green cardamom, 1 teaspoon rose water.

Method
Condense the milk by boiling to less than one-fourth quantity. Add the sugar and boil for a couple of minutes more and turn off the heat. Sprinkle the powdered cardamom. When at room temperature, mix in the rose water and chill. Add the fruits just before serving as it tends to water.

Madikeri Roti

Ingredients
1½ cups cooked rice
2 cups rice flour
Salt to taste

Other ingredients
Ghee for serving

Method
1. Puree the cooked rice with a little water in a blender.
2. Add this to the rice flour and salt and knead into a dough, adding more water only if required.
3. Cover with a damp muslin cloth and keep aside for 10 to 15 minutes.
4. Divide into 6 equal portions and roll out each portion into six inch circle.
5. Cook each such circle on a tava over medium flame till brown specks appear on the surface.
6. Serve hot smeared with a little ghee.

Rajma Cheese Pratha

Ingredients
For the dough
1 cup whole wheat flour salt to taste

For the rajma filling
¼ cup rajma red kidney beans, soaked overnight
1 teaspoon grated ginger
½ cup chopped tomatoes
¼ teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
¼ cup fresh curds
1 tablespoon chopped coriander
1 teaspoon oil
Salt to taste

Other ingredients
3 tablespoons grated cheese
2 teaspoons oil for cooking


Makes 4 parathas
Method
For the dough
1. Combine all the ingredients and knead into a soft dough using enough water.
2. Divide the dough into 4 equal portions.
3. Roll out each portion into eight inch circular chapati.
4. Cook each chapati lightly on both sides on a hot tava and keep aside.

For the rajma filling
1. Drain the rajma, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is over cooked.
2. Drain any excess liquid and keep aside.
3. Heat the oil in a pan, add ginger, tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil separates.
4 Add the cooked rajma and mix well.
5. Add the curds and continue cooking till the mixture is dry.
6. Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.

Preparation
1. Place one chapati on a dry surface and spread one portion of the rajma filling in the centre of the chapati.
2. Sprinkle ¾ tablespoon of grated cheese.
3. Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.
4. Seal the edges with a little water.
5. Repeat to make three more parathas.
6. Cook on both sides, using a little oil till the parathas are golden brown.
7. Serve hot.

Paneer Peas Prantha

Ingredients
For the dough
4 teacups wheat flour
2 tablespoons oil
1/2 teaspoon salt
For the stuffing
1 teacup grated paneer
2 teacups fresh green peas, boiled and mashed
1 teaspoon cumin seeds
2 green chillies, finely chopped
1 tablespoon chopped coriander
1 tablespoon Ghee
Salt
Other Ingredients
Ghee for cooking

Method of Preparation:
This recipe is forbidden in Ekadashi
For the filling
1. Combine all the ingredients and mix well.
2. Divide into 8 equal portions and keep aside.

For the dough
1. Combine all the ingredients in a bowl and knead into a soft dough using enough water.
2. Divide into 8 equal portions and keep aside.
Method
1. Roll out one portion of the dough into a three inch circle.
2. Place a portion of the filling mixture and fold the edges of the dough over the filling.
3. Pinch the edges together to seal the filling in.
4. Flatten the dough and roll out again into a four inch circle.
5. Cook on a tava over medium flame till it is golden brown in colour on both sides, using a little ghee.
6. Repeat for the remaining dough and filling. Serve lukewarm with curds / raita / pickle.

Similarly you can make Aloo(Potato) Parathas(Indian Bread) and Gobi(Cauliflower) Parathas(Indian Bread) from the above recipe by substituting Green Peas-Paneer(Cheese) with boiled potatoes or grated gobi(cauliflower). You may add a teaspoon of dry mango powder and garam masala powder for that added tanginess

Falooda

Ingredients:
1 litre Milk
170 gms Cream / vanilla icecream
300ml Rose syrup
85 gms Sugar
4 tbsps Tukmeri/sabja seeds
60 gms Cornflour


Method
1. Mix cornflour with a little cold milk to a smooth paste. Boil half the milk and add half the sugar. Pour over cornflour paste stirring well. Return to fire and cook till thick.
2. Soak Sabja seeds in cold water and allow them to swell up.
3. Pour a small quantity of rose syrup in 6 glasses. Put in soaked tukmeri and the cornflour globules. Mix the remaining milk and sugar and pour into the glasses. Top with cream or a scoop of vanilla ice cream and grated pistachio nuts. Serve cold with crushed ice.
4. You may add some boiled vermicelli at the bottom of the glass. (optional) and a few drops of pink color in milk if desired.

Gulab Jamun

Ingredients
500 gms/17.64 ounces Gulab Jamun Khoya or unsweetened Khoya
500 gms/17.64 ounces Sugar
7-8 Cardamom
2-1/2 Cups Water
100 gms/ 3.53 ounces Cornflour
1 tablespoon Rose Essence
1 pinch Soda
a pinch Saffron


Method
1. Bring the water, rose water and sugar to boil. Add saffron to it, remove from fire. Keep aside.
2. Mash the khoya in hand and pass it through a fine sieve.
3. Make powder of the cardamom. Add to it along with the cornflour.
4. Mix cooking soda in little water. Add to the mixture above. Mix all the ingredients above but don't knead too much.
5. Then make small balls and fry over low flame. Keep over sieve for excess oil to drain off.
6. When you put the gulab jamun in sugar syrup, it must be quite warm.

Simple n Easy Gulab Jamun
Take 2 ½ cups dry milk powder. Add ½ cup all purpose Flour ( Maida) , 1/8 th tsp cooking soda and 1 ½ cups heavy cream. Knead well till a soft dough is made. Add cardamom powder. Make small balls and fry in oil/ ghee till golden brown. Put in sugar syrup as explained above.

Eggless Cake

Ingredients
½ Can of condensed milk
100 ml of soda water
1/3 cup of butter
1 tablespoon of powdered sugar
1 1/4 pressed cups of all purpose flour
3/4 table spoon level of baking soda
3/4 table spoon of baking powder
2 table spoons of vanilla extract
Small baking dish



Method
First Preheat the oven at 300 degrees before starting mixing . Take Maida(all-purpose-floor), with baking soda and baking powder and sift them . keep aside this mixture.

In a big bowl add butter and sugar and mix well together .Then add condensed milk and beat well for 5min continuously. Add soda water and beat well. Add vanilla extract and mix well till you feel that it has been puffed up . Add maida mix gradually and mix it in single direction. While mixing we must be very careful so that it will not create any lumps. Put a timer and mix it exactly for 3-4min in only one direction. Do not change the direction. Grease the baking dish with butter and put all purpose floor in it. Dust it properly and then pour the batter into the dish and bake it at 200 degrees for 5-7 min and then bake it at 150 degree for 35-40min. when done then remove it and keep it outside at room temparature. Do not try to remove the cake before it cools down.

ICING
Cream cheese 1 pack
2 sticks of butter
1 box of confectionery sugar
1 table spoon of Vanilla Extract

Method
Take both of above and keep it in room temperature one night before you plan to do. Add Confectionery sugar to it. Then add 1 table spoon of Vanilla extract to it. After the cake is cooled, add the icing around it and over it smoothly. Dip the knife in hot water and then apply icing.

Note: If you have a cake baking dish from walmart/Briscos/KMart/Famers(or any other store) then you dont need apply butter and dust it with all purpose floor as mentioned above o use baking paper.

Aloo Tikki

Ingredients
3 large potatoes, boiled peeled mashed coarsely
1/2 cup Singhare ka atta (water chestnut flour)
1/4 tsp. kala namak (black salt)
1/4 tsp. black pepper powder
5 Green chilies, finely chopped
1 tbsp. Fresh coriander leaves
finely chopped
Salt to taste(For Ekadashi use Rock Salt)
Oil to shallow fry.



Method
Mix all ingredients (except oil) till smooth. Knead into pliable dough. Shape into 2" round thick flat patties (grease hands if it sticks). Grease griddle with a little oil, heat. Place patties, allow cooking on low flame till golden. Flip and cook other side, drizzling more oil if required. Serve hot with green chutney or peanut curd chutney.

Tip: If you are on low cal diet, just roast tikkias on nonstick tawa, without using any oil.

*Singhara ka atta: This is available in most departmental stores.

*This food is suitable for Ekadashi too.

Mooli Dal

Ingredients
Chana dal 100 gm
Urad dal 50gm
Tuvar dal 100 gm
Moong dal 100 gm
Mooli (Radish) 400gm (thinly sliced) Coriander leaves – 10 gms
Green chilli – 4 nos small
Ginger half inch
Tomato 2 medium size
Red chilli powder 1 tsp
Haldi a pinch
Salt as per taste
Garam Masala 1 tsp
Kasuri Methi 1 tsp
Jeera seeds 1 tsp
Ghee / oil / butter 100 gm



Method
Heat oil in a pan; add jeera, cubed tomatoes, finely chopped ginger, fry them well, now add red chilli powder, haldi, salt, garam masala, green chillies and coriander finely chopped. Reduce the flame and heat well till it becomes a paste. Now add the channa, tuvar, moong, urad dals which have been previously boiled and mashed. Now add the thinly sliced radish. Boil for some more time and switch off the flame.

You may relish this wish chapattis, pooris, rice, parathas, etc.

Dal Peshwari

Ingredients
Chana dal 100 gm
Moong dal (full) 100 gm
Black urad dal (full) 100 gm
Red chilli powder 1 tsp
Haldi 1 tsp
Salt 1 tsp Dhania powder 1 tsp
Garam Masala ½ tsp
Kasturi Methi 1 tsp
Kashmiri Mirch (Deggi Mirch) powder ½ tsp
Jeera 1 tsp
Ghee / oil / butter 100 gm
Tomato 2medium finely chopped
Green chilly 2 finely chopped
Ginger ½ inch
Coriander leaves 10 gms



Method
In a separate pan heat oil, add jeera , Kashmiri mirch, fry till brown and add finely chopped, tomato, ginger, green chilli; when this is mashed add salt, haldi, red chilli powder, garam masala.

Mix the boiled dals along with the above masala and heat till they blend well. When finally done garnish with coriander leaves.Ingredients
Chana dal 100 gm
Moong dal (full) 100 gm
Black urad dal (full) 100 gm
Red chilli powder 1 tsp
Haldi 1 tsp
Salt 1 tsp Dhania powder 1 tsp
Garam Masala ½ tsp
Kasturi Methi 1 tsp
Kashmiri Mirch (Deggi Mirch) powder ½ tsp
Jeera 1 tsp
Ghee / oil / butter 100 gm
Tomato 2medium finely chopped
Green chilly 2 finely chopped
Ginger ½ inch
Coriander leaves 10 gms
Method
In a separate pan heat oil, add jeera , Kashmiri mirch, fry till brown and add finely chopped, tomato, ginger, green chilli; when this is mashed add salt, haldi, red chilli powder, garam masala.

Mix the boiled dals along with the above masala and heat till they blend well. When finally done garnish with coriander leaves.

Vegeteian Biryani

Ingredients
200 gm basmati rice
Red chilli powder ½ tsp
Haldi ½ tsp
Salt ½ tsp
Garam Masala ½ tsp
Jeera ½ tsp
Oil / Ghee / Butter 100 gm
Kasturi Methi 1 tsp
Pudina finely chopped 2 tsp
Ginger ½ inch juliennes
Green chilli juliennes 2 nos
One cup of cubed carrots, cauliflower, beans, potato.
Kewda essence 1 tsp



Method
Boil basmati rice and the vegetables separately. In a separate pan heat oil, add jeera , fry till brown and add finely chopped, tomato, ginger, green chilli; when this is mashed add salt, haldi, red chilli powder, garam masala. Now add this mixture to the cooked basmati rice and vegetables. Add the pudina leaves and Kewda essence and mix well. Serve with raitha, plain curds, dal makhni, etc.

Malai Kofta

Ingredients
5 potatoes boiled
1 cup bread crumbs
½ cup dessicated coconut
¼ cup mixed dry fruits – ground
2-3 green chillies chopped
½ cup coriander leaves
Sugar and Salt to taste
1 ½ cups curd
3 blanched tomatoes – ground
½ tsp chilli powder
½ tsp turmeric powder
¾ tsp garam masala powder
1 tsp cumin seeds
½ cup curd, a pinch of soda-bi-carb
1 tsp oil
1tsp sugar, 1tbsp pure ghee for frying

Method
For Malai Kofta: Mash the potatoes and make lemon-sized balls. Mix coconut, dry fruits, chillies, coriander leaves, salt and sugar for filling. Put in a small quantity of this stuffing in a potato ball, roll each ball in bread crumbs and deep fry in oil. Drain and keep aside.

Heat 4 tbsp of oil in a pan, add cumin seeds, ground tomatoes and curd. Fry till done. Add powdered spices, sugar and salt along with 2 cups of hot water. Simmer over a low flame till the grave is done. Add cream, mix well. Drop in the koftas. Cook for 2-3 minutes, serve hot garnished with coriander leaves. Relish it hot with paranthas.