GHUGNEE

 INGREDIENTS

Black  gram (kala chana) - 250 gms

Onion thinely sliced - 1

Ginger garlic paste - 1 tsp

Coriander powder - 1 tsp

Turmeric powder -1 tsp

Red chillie  powder 1 tbsp

Mustard oil  - 2 tbsp

Cumin seeds - 1/2 tsp

Clove powder - a pinch

Black  pepper - a pinch

Salt -  to taste

Fresh green coriander leaves chopped - 1 tbsp

Lime juice - 1 tsp

METHOD

Heat oil in a  pressure cooker. Put the cumin seeds to crackle and fry the sliced onion till brown. Add ginger garlic paste, coriander powder, red chillie powder, turmeric powder, pepper and clove powder and add some water n saute for 4-5 minutes. Add kala chana and salt, mix it well and add 1 cup of water to pressure the cooker on high heat.When the cooker release the whistle, then low heat for 15 minutes. Add the lime juice and fresh coriander leaves to serve with rice or chapatis.

NIMKEE

                 Prep. time - 10 minutes
                 Cooking time -20 minutes

INGREDIENTS
Maida - 1 cup
Ajwain - a pinch
Mangrail - a pinch
Salt - to taste
Oil - 1 cup
Water - as required


METHOD
Mix the ajwain, mangrail. salt and 2 tbs oil in maida with small quantity of water to make a stiff dough. Keep aside for 10-15 minutes. Divide the dough into 4-5 round balls.Roll out dough into 1/8 cm thin circle. Now cut the circle in small diamond shapes.
        Heat enough oil in a kadahi for deep frying.Fry the pieces on a slow flame till golden brown. Drain on paper napkin.
     Serve with tea or coffee.

NAMKIN CHURA

INGREDIENTS
Mota chura - 2 cup
Saboot  moong - 1/2 cup
Chana dal - 1/2 cup
Peanuts (moongfali dana) - 1/2 cup
Turmeric powder - 1 tsp
Red chillie - 3-4
Mustard seeds - a pinch
Black salt - 1/2 tsp
Salt  - 1/2 tsp
Chat masala - 1 tsp
Oil - 2 cup
Baking powder - 1 tsp

METHOD
Wash and soak the saboot moong and chana dal separately 3-4 hours and mix half- half tsp baking powder in both chana and moong dal.
        Heat the kadai with enough oil and deep fry the moong dal, chana dal, peanuts and chura one by one and drain in a paper napkin.Now fry the red chillie and mustard seeds.
       Mix the fried moong dal ,chana dal ,peanuts and chura altogather. Now add the fried mustard seeds,fried and crushed red chillie, chat masala, black salt and salt in the mixed chura.
     Ready to eat with hot tea or snacks.

TIPS- To make the color of the chura yellow, sprinkle turmeric powder on the oil when heating it

BESAN SEV

INGREDIENTS
Besan (chana dal flour) - 250 gm
Red chillie powder - 1 tbsp
Pepper - 1 tsp
Asafoetida (hing) - a pinch
Black salt - to taste
Salt  - to taste
Mangrail - a pinch
Ajwain - a pinch
Oil - 1 cup
Water - as required


METHOD
Mix red chillie powder, pepper,black salt, salt, ajwain ,mangrail, hing and 2 tbsp oil in a besan. Mix with the help of water. Make a very smooth and soft dough.
     Heat enough oil in a pan for deep frying the sev. Use the sev making machine and fix the sev plate in it. Fill the machine with the besan dough. When the oil is hot, press the sev machine over the oil and put the gas in a medium flame.Repeat the process until the dough gets finished. Deep fry the sev for 2-3 minutes and then turn over for another side and drain in paper napkin.
   Serve with hot tea.

BUTTER CHICKEN

INGREDIENTS

Butter -100 gms
Malai (Cream)  - 100 gms
Chicken -250 gms
Cashew paste - 10 gms
Coriander powder -1 tsp
Chillie sauce - 1 tsp
Curd - 2 tbsp
Lemon juice - 1 tsp
Tomatoes - 2
Tomato sauce - 1tbsp
Salt - to taste
Sugar - 1 tsp
Ginger and garlic paste - 1 tsp
Green coriander leaves chopped - 1/2 cup
Turmeric powder - 1/2 tsp
Red chillie powder - 1tsp
Cumin seeds - 1/2 tsp
Garam masala - 1/2 tsp


METHOD
Marinate the chicken pieces in ginger, garlic paste, turmeric powder,red chillie powder,coriander powder, 1 tbsp curd,lemon juice and chillie sauce for one hour.
      Heat the butter in a pan and add chopped tomatoes,green coriander leaves,sugar and one tbsp curd and cook simmer for 4 to 5 minutes. Now add chicken pieces and tomato sauce. Cook covered for 8-10 minutes until the chicken is soft. Keep the flame on sim, when done add the cream and cashew paste. Garnish with garam masala and coriander leaves.Serve hot with naan.

LITTI

INGREDIENTS
Wheat flour - 3 cup
Ajwain - a pinch
Mangrail - a pinch
Salt - to taste
Ghee - 1/2 cup
Baking powder - 1 tsp
Curd - 1 tsp
Water - as requried

For stuffing
Roasted chana gram (sattu) - 1cup
Onion ( diced ) - 1
Green chillies chopped - 3-4
Lemon juice - 1 tsp
Ajwain - a pinch
Mangrail - a pinch
Mustard oil - 7-8 drops
Salt - to taste
Garlic clove chopped - 2-3
Ginger chopped - 1 inch stick
Water - as required


METHOD  
Add curd, baking powder, salt ,ajwain and mangrail in flour. Mix lightly with finger tips with water knead to make a stiff dough. Cover the dough and keep aside for 15 minutes.
         Mix all the ingredients in  sattu with the help of water. The texture should  be crumbly.Keep aside.
            Divide the dough into equal size balls. On your palm, with the help of your fingers expand the pieces 2-3 inches in diameter. And add 1-2 tsp filling on it. Wrap up the dough  pieces and close from all sides.
        Now grill in Microwave.Put the litti on the high rack of  Microwave and  grill it for 10 minutes till the top is lightly brown. Flip it and grill for some more time till the other side is equally brown.
       Take ghee in bowl and deep all the littiss in this ghee. Serve hot with murg curry.

SPRING ROLLS

INGREDIENTS
Maida -1 cup
Salt - to taste
Grated cabbage - 3 cup
Carrot thinely sliced - 2 cup
Capsicum thinely sliced - 1 cup
Processed cheese grated - 1/2 cup
Soya sauce - 1 tsp
Onion chopped - 1
Oil - 1/2 cup
Mustard seeds - a pinch
Jeera seeds - a pinch
Black pepper - a little pinch

METHOD 
Mix  maida and salt with the help of water to make a stiff dough. Cover the dough and keep aside for 15 minutes. Divide the dough into equal size balls. Sprinkle a little flour and roll them with a rolling pin. Heat the pan on a medium flame and make a half done roti.
        Heat the oil in a pan, put the mustard seeds and jeera seeds to sprinkle. Add the onion till light brown. Now add thinely chopped veggies, stir well and saute for five minutes. Add soya sauce , black pepper and salt and switch off the gas. Add the grated cheese in the veggie once it gets crunchy. Now the stuffing gets ready.
       Grease a pan with little oil and heat on a medium flame. Put the stuffing in the half done roti and wrap  it. Roll it tightly and shallow fry from both the sides until  golden brown.. When the roll is ready cut into two or three pieces. Serve hot with red chilly sauce.

DHOKLA

INGREDIENTS
Semolina or suji -1 cup
Yogurt - 1/2 cup
Sugar - 1 tsp
Salt - to taste
Oil - 2 tbsp
Green chillie -6 to 7
Water - as required
Lemon juice -1 tsp
Eno fruit salt -1 tbsp
Black mustard seeds -1 tsp
Ginger garlic paste  -  1/2 tsp
Coriander leaves  -  1 tbsp
METHOD
 Mix together the suji, yogurt, sugar, salt, 1 tsp oil, 1 tsp lemon juice ginger garlic paste,coriander leaves and water to make a smooth paste. Leave it aside for 15 minutes. Add eno fruit salt in the suji paste just before making dhokla and mix it well.
          Pour the batter in a greased plate and steam for 10 to 15 minutes.
          Heat oil in a pan and add the black mustard  seeds once it gets crackled and then add the green chillies. Pour it over the dhokla and cut into cubes. Enjoy hot with coconut chutney.

CHEELA

INGREDIENTS
Basmati rice - 200 gm
Chana dal - 50 gm
Cumin seeds -1 tsp
Salt - to taste
Oil - 1/2 cup
Water -as required

METHOD
 Wash and soak the rice and dal for 3 to 4 hours and grind it to make a fine paste. Mix cumin seeds, salt and enough water for a thin batter.
          Now heat the 1 tsp oil in a non stick pan and spread  the mixture. Flip when done on one side. Serve hot.

FISH CURRY

INGREDIENTS
Rohu fish washed and sliced - 500 gms
Mustard seeds - 2 tbsp
Jeera seeds - 1 tbsp
Garlic cloves -8-10
Methi seeds - a little pinch
Sliced tomatoes - 2
Turmeric powder - 1 tsp
Red chillie powder - 2 tbsp
Salt - to taste
Mustard oil for frying -1 cup
Chopped coriander leaves for garnishing


METHOD
Marinate the fish in turmeric powder, salt and lemon juice for 20 minutes. Heat the oil in a kadahi and deep fry  both the sides of the fish pieces until slightly brown, drain and keep aside.
         Grind the mustard seeds, jeera seeds and garlic cloves to make a fine paste. Now once the paste is ready, add in it turmeric powder and red chillie powder . Now heat up the remaining oil, and put the methi seeds to crackle and mix the paste in the oil and stir fry for a few minutes.  Add the finely chopped tomatoes and cover it and cook in a medium flame.
      Add the water and salt for gravy and boil it. Now add the fried fish pieces in the gravy and cook for 5 minutes. Garnish with coriander leaves and serve hot fish curry with rice.

CHOCOLATE ICE CREAM

INGREDIENTS
Milk (full cream)  - 1 ltr
Sugar   - 2 tbsp
Cocoa powder -2 tbsp
Custard powder - 1/2 tsp
Fresh cream -1 cup
Grated chocolate and nuts for garnishing


METHOD
Boil the milk and simmer till it  gets thicken. Mix the custard powder ,cocoa powder and sugar in half cup of the cold milk. Cook well till the milk is reduced to 1/4 and gets thick. Now mix these above  mixtures in the thick milk. When it gets cool, mix the fresh cream and churn in the blender. Pour the mixture in the vessel and place in the freezer.
        After 3 to 4 hours, take it out and churn again and freeze it. And after 3 hours,  the yummy chocolate ice cream is ready to eat. Garnish it with grated chocolates and nuts  and serve.

DAL DHOKLI

INGREDIENTS
Masoor dal - 1 cup
Wheat flour -1 cup
Turmeric powder - 1/2 tsp
Cumin seeds -1/2 tsp
Garlic clove- 5 to 6
Oil - 2 tbsp
Water -3 cup
2 Table spoon chopped coriander leaves for garnishing

METHOD
Rinse the masoor dal in running water. Add salt, turmeric powder and water in the masoor dal and place the dal in the cooker.
       We  prepare a dough for dhokli. We mix cumin seeds, salt and one tsp oil in the wheat flour with the help of water to make a little stiff but smooth dough. Cover the dough and keep aside for 15 to 20 minutes. Divide the dough into 10 to 12 equal size balls. Now take one ball and give it a shape like patties or star shape. These pieces are known as 'dhokli'.
       Add all the star shape pieces into dal in the cooker. Close the lid  and pressure. Cook it over medium flame for one whistle and once the dal dhokli gets ready switch off the gas.
         Heat oil in a pan in a medium flame. Add cumin seeds and garlic cloves to crackle and mix in the dal dhokli.
      Garnish with coriander leaves and serve hot in a deep serving bowl.

KHATTE KARELE

                           

INGREDIENTS
Bitter gourd (karela) -250 gm
Onion chopped -2
Coriander powder -1tsp
Turmeric powder -1/2 tsp
Amchur  - 1 tsp
Green chillies -2
Cumin seeds -a little pinch
Oil - 2 tbs
Salt -to taste
METHOD
Wash and peel the karela. Cut the edges of the karela on both side, now cut them length wise from one side. Soak the karela in salt water for half an hour.
                         Heat the oil in a pan. Put the cumin seeds to crackle. Add the karela and simmer for few minutes.  Add the chopped onions, coriander powder, turmeric powder and green chillies. Stir well and saute for 8 to 10 minutes till the karela gets soft. Cook covered for 4 to 5 minutes Now add the salt and amchur powder. Serve the hot khatte karele with chappatis or rice.

MOOLI PARATHA

Mooli paratha is very heathy and tasty.
Prep Time : 30 min

Cooking Time : 15 min

INGREDIENTS
Wheat flour -1 cup
Carom seeds -a little pinch
Mangraela -a little pinch
Salt -to taste
Water -as required

For stuffing
Grated radish -1 cup
Carom seeds -a little pinch
Mangraela - a little pinch
Salt  - to taste
Green chilly chopped - 1 tsp
Coriander leaves chopped - 2 tsp

METHOD
Make a  dough with wheat flour as we  prepare for roti. Grate the radish and mix with salt, cumin seeds,  mangraela, green chillies and coriander leaves to make a stuffing. Now squeeze the excess water from the radish mixture. Mix  a  little amount of roasted besan or sattu in the radish mixture.
                          Divide the dough into equal parts. Stuff the filling in the dough and roll into balls. Flatten the ball to make a thick round paratha. Grease the pan with little oil and heat on a medium flame. Make the paratha with one tsp. of refined oil. Serve the garma garam mooli paratha with pickles.

TIPS -The  paratha will be more tasty when we mix a little amount of roasted besan or sattu in the radish mixture

CHOCLATE CAKE

Chocolate cake is a cake flavored with melted chocolate or cocoa powder.

Prep Time : 45 min

Cooking Time : 45 min

INGREDIENTS
Maida -250 gm
Sugar -250 gm
Eggs -4
Cocoa powder -4 tbsp
Walnuts crushed -3/4 cup
Baking  powder - 1 tsp
Vanilla assence -1 tsp
Salt -a little  pinch
Butter -1 cup

METHOD
Preheat oven to 150 degree C. Grease and flour a 9 inches round baking cake pan. In the bowl, beat the butter and sugar. Now beat in the eggs, one at a time. Add the vanilla, cocoa powder ,baking powder and salt and mix well. Add the flour in cut and fold method. Add the nuts over the batter. And then pour the batter into dish.
               Bake for 30 to 40 minutes in the preheat oven.Now the delicious chocolate cake is ready.

Note -Mix the nuts with a little amount of flour and pour over in the cake batter