CHOLE BHATURE

 
  Prep Time   :15 mins
Cooking Time  : 45 mins

INGREDIENTS
 For Bhature
       Maida         -2 cup
     Sugar            -1 tsp
      Salt              - to tsate
     Suji               - 2 tbsp
    Curd              -1tbsp
     Oil                - 1 cup

For Chole
     Kabuli chana    -1 cup
       Onion             -2
Ginger garlic paste  -1 tsp
Turmeric powder    -1/2 tsp
Red chilie powder   -1 tsp
Coriander powder   -1 tsp
Garam masala         -1/2 tsp
 Salt                        - to taste
Finely chopped coriander leaves

METHOD FOR CHOLE RECIPE
      Wash and soak kabuli chana 4-5 hours and add 1 tsp baking powder.Pressure cook for 10 mins.Heat oil in a pan fry the sliced onion till brown. Add ginger garlic paste,coriandar powder, red chillie powder,turmeric powder and saute for 5 minutes.Then add boiled kabuli chana along with water and cooked simmer for 10 minutes.Add salt and mix well.
    Garnish with garam masala and coriander leaves.
          Serve chole with bhature

METHOD FOR BHATURE RECIPE
          In a bowl mix suji, maida. sugar, salt and curd altogather.Knead to make a dough.Keep aside for 2-3 hours.Make equal size balls.Flatten the balls into thin round puri.
          Heat enough oil in a kadai and add the puri, lower the heat and fry till light brown. Fry both sides until light brown.
      Serve hot with chole.

FRENCH FRIES or FINGER CHIPS

 
 Prep Time : 10 mins
Cooking  Time :10 mins

INGREDIENTS
Potato      - 4
Corn flour  -2 tbsp
Salt            - to taste
Oil for frying

METHOD
        Peel and wash the potatoes.Cut the potatoes into thin strips. Soak in the cold water for 1 hour.Then drain it and dry them with the napkin. Heat enough oil in the kadai and sprinkle the corn flour on these thin strips and deep fry it.When its colour get golden brown drain extra oil in paper napkin.Sprinkle the salt and serve with tomato ketchup.

CHANA DAL VADA

  The general way of preparing vada is to make a paste or dough with gram flour or dal lentils.
  Prep Time     10 mins
Cooking Time   -15 mins

INGREDIENTS
Chana dal      -1 cup
Onion            -1 medium size chopped
Green chillies   -2-3
Cumin seeds    - a pinch
Salt                 - to taste
Ginger stick     - 1 inch
Finely chopped coriander leaves

METHOD
      Soak chana dal for 3-4 hours,then drain water from it completely, add ginger and grind coarsely so that it is coarse. Mix chopped onion, coriander leaves, green chilies, salt and cumin seeds. Heat enough oil in kadai.Make the batter in ball shape of medium thickness.
      Deep fry in hot oil until golden in color.Flipping once in between.Cook in medium flame.Drain extra oil in paper napkin.
     Serve hot with tea.

GOBI MANCHURIAN

  Prep Time      -30 minutes
Cooking Time    -20 minutes

INGREDIENTS
Grated cabbage      -1 cup

Grated carrot          -1/2 cup
Finely chopped capsicum -1/2 cup
Corn flour               -1/2 cup
Maida                     -1/2 cup
Ginger garlic paste    -1tsp
 Oil                           - 1/2 cup
Soya sauce              -1 tbsp
Tomato sauce          - 1 tbsp
Salt                         -to taste
Sugar                      -1/2 tsp
Pepper                    - a pinch
Chopped green chillies  -1-2
Chopped coriander leaves  -1 tbsp
Chopped spring onion       -2 tbsp
M.ETHOD
    In a bowl mix all the vegetables, 1 tbsp corn flour, maida and salt.Make ball from this mixture. Deep fry these balls in oil until they are golden brown in colour. Always cook in medium flame.Drain extra oil in paper napkin.
      Again heat the pan with oil add ginger garlic paste, spring onion and green chilies.Stir fry for 2-3 minutes
Add soya sauce ,tomato sauce, salt and pepper.Stir continuously and simmer the gas.Mix corn flour  with water and add to it. When sauce get thicker add vegetable balls for 4-5 minutes.
         Serve gobi manchurian hot, garnish with coriander leaves.

BREAD PIZZA

Bread pizza is flavoured with toppings like herbs,onions and cheese. Bread pizza is very quick and easy recipe.

     Prep Time     -15 minutes

 Cooking Time     -10 minutes

INGREDIENTS

Bread slice              -4

Small onion diced   -1

Capsicum diced      -1

Pepper powder       -a pinch

Grated cheese          -1 cube

Oil                           -2 tbsp

Cream                   -  1/2 cup

Salt                        - to taste

Suji                        - 2tbsp

METHOD

    Mix cheese, cream, capsicum, onion,suji salt and pepper. Spread this mixture on the top of the bread. Heat non stick pan and grease some oil in it. Now put the bread in non stick pan in a medium flame till cheese starts melting and it turns into light brown then flip it.

  Serve hot with tea.

        

(BOTTLE GOURD) LAUKI PARATHA

.
   Prep Time -15 minutes
Cooking time -10 minutes

INGREDIENTS
Bottle gourd(lauki)     -500 gms
Ajwain                       - a pinch
Mangrail                    - a pinch
Salt                           - to taste
Oil                            - 2 tbsp
Wheat flour.         _   1 cup
METHOD
     Wash the lauki and grate it,drain out its water.Mix grated lauki, ajwain, mangrail and salt in wheat flour and knead to make soft dough. Divide the dough into equal size balls.Flatten the balls into thick round parathas.Grease the pan with little oil and heat on medium flame.Make a paratha with one tbs of refined oil. When its colour is golden brown flip it and again grease the oil.
      Serve lauki paratha with ketchup.

CHEESE CAPSICUM SANDWICH

Two or more slices of bread with  layer of cheese, capsicum between each pair.
    Prep Time        -10 minutes
   Cooking Time    -5 minutes

INGREDIENTS
Sliced bread                      -4
Finely chopped capsicum   -1
Grated cheese                   -1 cube
Butter                               -1 cube
Black pepper                   -a pinch
Cream                             -1/2 cup
METHOD
     Mix grated cheese, cream and capsicum altogether. Spread this mixture on the top of the bread. Sprinkle black pepper in it. Cover this stuffed slice to another slice. Grease the sandwich toaster with butter both the side. Put this sandwich in the toaster and grill.
         Serve in breakfast with tomato ketchup.

MANGO BURFI

Mango is a healthy fruit.It is a king of fruits We can prepare many things from mango.
            Prep time     -10 minutes
            Cooking time  -15 minutes

    INGREDIENTS
        Mango pulp          -1 cup
        Sugar                   -1 cup
       Corn flour              -1/2 cup
       Water                    -1 cup
       Ghee                     -1 tbsp
      Crushed almonds    -2 tbsp
METHOD
         Take mango pulp in a kadai and stir continuously in medium flame.
 Add sugar and mix well
.Now take water and add corn flour to it,mix in the mango pulp and stir. When the mixture is thick, add ghee and mix well.
        Grease the plate with oil and pour this thick consistency of mango pulp into it
.Garnish with crushed almonds and keep it in refrigerator for an hour
. Cut it into diamond shape and serve it.

BESAN KA CHEELA

Besan ka cheela is the best breakfast recipe.
Prep time -20 minutes

Cooking time  -15 minutes

INGREDIENTS
Gram flour(besan)        -1 cup
Green chilly                  -1
Finely chopped onion    -1
Salt                              -to taste
Chopped coriander leaves -1tsp
Oil                                  -2tbsp
METHOD
Mix water in besan and make a soft batter. Add salt, onion, green chilies, coriander leaves, ajawain and mangrael to the batter and try to have a thin batter.
Now heat oil in a non stick pan and spread the mixture over it. Flip it when it turns little red. Your Besan ka chilla is ready to eat
Tastes best when served with pickles or chutney.

, repeat the same process with rest of the batter.

RASGULLA

Rasgulla is a  a famous Bengali sweet. Its best prepared in pressure cooker.

Preparation Time : 30 min
Cooking Time : 20 min

INGREDIENTS:

Milk                            - 1 ltr
Sugar                         - 1 cup
Water                         - 3 cup

Lemon Juice               - 2 tbsp

Cardamom powder    - a pinch

METHOD

Take milk in a vessel and put it for boiling, once boiled add lemon juice and cover the vessel. When the milk is fully curdled, strain it in a muslin cloth and wash in fresh water 2-3 times, whatever obtained is soft paneer or chenna, put it up for drying by hanging it in the muslin cloth for around 30 min.Mash the paneer well in order to get a smooth dough, divide the dough into 20 equal size balls, roll these balls in between your palm to get the shape of a rasgulla.

Now take a pressure cooker, add sugar, water and the prepared chenna balls and steam it. Simmer the gas for 15 minutes after first whistle of the cooker. After a while open up the cooker and you will find your chenna balls double in size and floating on the syrup.

Add cardamon powder and here your Rasgullas are ready. Tastes best when served chilled. 

ZUMBO SANDWICH

Sandwich consists of two pieces of bread with a filling in between, serves as a light meal.
        Prep time -10 minutes
       Cooking time -10 minutes

        INGREDIENTS
Slice bread - 4
Boiled finely chopped potato - 2-3
Finely chopped onion - 1
Finely chopped coriander leaves - 1 tsp
Cumin seeds - a pinch
Black pepper  - a pinch
Salt - to taste
Curd - 1 tbsp
Butter - 1 cube
METHOD
Heat oil in a pan seasoned with cumin seeds. Add onion and boiled potato and stir well, now add coriander leaves ,salt and pepper then switch off the gas.Add curd to the mixture and mix well.
     Apply this potato mixture on a slice of bread, cover it by another slice of bread, spread  butter on it. Now take sliced tomato and cucumber, apply it on the top , sprinkle black pepper and salt. Now cover it by another slice and again apply the potato mixture over it and put another slice of bread over it.
          Heat the non stick pan on the gas. Grease with butter and put the sandwich in it on medium flame. When it gets golden brown, flip the sandwich and do the same till the other side turns golden brown. Cut into two pieces.
    Serve hot with tomato ketchup.

DOUBLE DECKER SANDWICH

INGREDIENTS
Slice bread - 6
Hang curd - 2 tbsp
Black pepper - 1 tsp
Finely chopped ring shape onion -1
Chopped coriander leaves - 1tbsp
Black salt - 1tsp
Butter - 1 cube


METHOD 
    Spread hang curd on the bread.Sprinkle black pepper and black salt. Cover this stuffed bread slice with another slice. Now spread butter on the top of the bread.Put the ring shape onion and chopped coriander leaves on this slice.Sprinkle black pepper and salt. Now cover this with another slice again.
      Heat the non stick pan on the gas.Grease with butter and put the double decker sandwich in it in the medium flame gas.When it gets golden brown on one side, turn it another side and spread the butter on both the side. When both the side gets golden brown cut into two pieces.
      Serve hot in the breakfast.
Note - Put the curd in the muslin cloth and hang for one hour , then you get thick consistency of curd.

CHICKEN DO PYAZA

INGREDIENTS
Chicken - 1 kg
Lemon juice - 2 tbsp
Finely chopped onion - 4
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Red chillie powder - 2 tbsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Ghee - 3/4 cup
Salt - to taste
Turmeric powder - 1 tsp
Curd - 2 tbsp

METHOD
   Wash and cut the chicken into 12 pieces. Marinate the chicken with salt, lemon juice and ginger garlic paste. And put it for 1 hour in the refrigerator.
    Now heat the ghee in a kadai. Add the onion and stir it well till light brown. Add ginger garlic paste, coriander powder, turmeric powder, red chillie powder and stir it continuously.
     Add marinated chicken and curd in the kadai and mix it well. Cover and cook 15 minutes on medium flame till chicken is done.
   Add garam masala and cook it on low flame for 5-6 minutes.Serve hot with rice or chapattis.

POTATO CHIPS

INGREDIENTS
Medium size potatoes - 6
Salt - to taste
Oil for frying - 1 cup


METHOD
     Wash and peel the potatoes. Cut it in a thin slice with the help of chips cutter. Soak it for 4-5 hour in the water. Then heat the big vessel in the gas and boil the chips with enough water. Put the salt in it. Drain it and let  the chips dry in sun light or in fan wind and flatten them in a plastic cloth and after 2 hours flip it.The next day it will be fully dried.Store in container after drying. Fry in enough heat oil and drain in paper napkin.
    Serve with tea.

CLUB SANDWICH

INGREDIENTS

Slice bread - 6 

Butter - as required

Grated cheese - 1 cube

Black pepper - a pinch

Grated cucumber - 1

Chopped coriander leaves - 1 tbsp

Black salt - a pinch

METHOD

    Trim the edges of the bread. Now spread butter on the bread. Apply grated cucumber  and coriander leaves on the bread. Sprinkle black pepper and salt over it. Cover this stuffed bread slice with another slice. Now in this slice, apply the grated cheese on the  top of  it and sprinkle black pepper.Now cover this  again with another slice. Now cut into two pieces. Double decker sandwich is ready to eat. Serve with tomato ketchup.

KHATTA MEETHA KADDU(PUMPKIN)

INGREDIENTS

(Pumpkin )Kaddu - 250 gm

Finely chopped onion - 1

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Dry red chillie - 1

Salt - to taste

Sugar - 1/2 tsp

Amchur powder - 1/2 tsp

Methi seeds - a pinch

Oil - 1 tbsp

METHOD

Heat the oil in a pan. Put the methi seeds to crackle. Add the red chillie and onion to saute till golden brown. Add coriander powder, turmeric powder and stir well. 

   Add kaddu  and salt in the pan and mix it  well. Now add some water and cover it. When water absorbs and kaddu gets dried, add sugar and amchur powder in the pan. Mix well. And khatta meetha kaddu is ready to eat with puri or rice.

SUJI UPMA

Upma is a traditional south indian recipe.

Prep Time       -10 minutes

Cooking Time - 15 minutes

Serve               -4

INGREDIENTS
Suji  - 1cup
Mustard seeds -1/2 tsp
Green chillie - 1
Finely chopped onion -1
Small diced potato - 1
Finely chopped carrot - 1
Green peas -  tbsp
Finely chopped capsicum - 2 tbsp
Curry leaves - 6-7
Salt - to taste
Oil - 2 tsp
Water - 2 cup
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp

METHOD
  In a kadai,  roast the suji in medium flame and  the colour of must be the same.
 Heat the oil in a kadai.
 Put the mustard  seeds to crackle.
Add chana dal, urad dal, onion and potato and fry till light brown.
 Add green chillie and curry leaves. Mix water and let the water to boil.
 Add suji and salt once the water gets boiled..
 Once the suji absorb the water, cover and cook on low flame  for 4-5 minutes. Stir in between.
 When it gets ready, serve it in  breakfast.