PALAK OR SPINACH SOUP

Prep Time        : 15 mins
Cooking Time  : 15 mins

INGREDIENTS
Fresh palak chopped                                             -                                      1 bunch
Water                                                                    -                                      3 cup
Ginger                                                                   -                                      1 inch
Cinnamon                                                             -                                       1 inch stick
Garlic cloves                                                         -                                       4 - 5
Chopped onion                                                     -                                             1
Salt                                                                       -                                         to taste
Pepper                                                                   -                                         a pinch
Butter                                                                   -                                          1 tbsp
Fresh cream                                                         -                                           1 tsp
Cloves                                                                  -                                             2

METHOD
     Wash and clean spinach leaves.
    Heat butter in a pressure cooker. Add onion, ginger, garlic, cinnamon, cloves, spinach and water.Then cover the lid of the pressure cooker.

  When cooker release the whistle simmer the gas for ten mins.Once cooled blend the mixture till smooth.Add salt and pepper.
Garnish with fresh cream.Serve hot.

DAM ALOO

Prep Time     :10 mins
Cooking Time  :15 mins

INGREDIENTS
Baby potatoes                            -                                   10
Chopped onion                          -                                      1
Ginger, garlic paste                   -                                    1 tsp
Turmeric powder                       -                                   1 tsp
Coriander powder                      -                                   1 tsp
Red chilli powder                       -                                  1 tsp
Jeera seeds                                 -                                   a pinch
Garam masala                            -                                   a pinch
Salt                                             -                                  to taste
Oil                                              -                                  2 tbsp
Chopped coriander leaves          -                                  1 tbsp

METHOD
   Pressure cook potatoes with one cup of water'Peel the skin of the potatoes.

Heat oil in a wok, fry the potatoes till light brown.Same wok heat oil add jeera seeds to crackle.Fry the onion till brown.Add ginger, garlic paste,coriander powder, red chilli powder, turmeric powder and saute for few seconds.

Now add fried potatoes and salt.Add 1 cup of water and boil it in medium flame for 6 -7 minutes.Add garam masala and switch off the gas.
Garnish with coriander leaves and serve it.

FRIED RICE WITH OMLET

Prep Time       :15 mins
Cooking Time  :15 mins

INGREDIENTS
Boiled rice                        -                            1 cup
Omlet                                -                            3 egg
Soya sauce                        -                            1 tsp
Chilli sauce                       -                            1 tsp
Tomato sauce                    -                            1 tsp
Chopped onion                  -                            1
Green peas                         -                            2 tbsp
Carrot cut in diced             -                            1
Ginger, garlic paste            -                            1 tsp
Jeera seeds                          -                           a pinch
Salt                                      -                          to taste
Oil                                       -                          2 tbsp

METHOD
       Heat oil in a wok. Add jeera seeds to crackle.Add ginger, garlic paste saute till light brown.

    Add onion,green peas and carrot n saute for 4-5 mins.Add chilli sauce, tomato sauce and soya sauce.Add omlet, salt ,rice and little amount of water and saute for 5 mins.

    Serve with raita.

KADHI BARI

Prep Time    : 15 mins
Cooking Time  : 15 mins

INGREDIENTS
For bari
Besan       -    1 cup
Salt           -  to taste
Oil          -    1/2 cup
Water            -1/4 cup
For kadhi
Besan   -   2 tbsp
Curd             -1/2 cup
Water          -       3 cup
Turmeric powder          -     1/2 tsp
Red chilli powder         -        1 tsp
Garlic paste                   -          1 tsp
Dried red chilli              -         1 nug
Asafetida(hing)              -        a pinch
Oil                                  -             2 tbsp
Salt                                 -             to taste
Cumin seeds                   -           a pinch

METHOD
       In a bowl add besan and 1/4 cup of water and mix well.
Make a smooth batter with a whisk.Heat oil in a kadai and pour 1 tbsp  besan batter in the hot oil

Deep fry all bari in hot oil until golden in color.Simmer after we dropped all the bari and cook in medium flame until done.Now bari is ready.

For kadhi we take besan, curd, turmeric powder,red chilli powder, garlic paste, salt and enough water and mix well.
Heat oil in a kadai add hing, cumin seeds and dried red chilli to crackle. Add  besan curd mixture and cook on medium flame till the gravey become thick.
Cook for 8 -10 mins.Kadhi is now ready add fried bari to this kadhi.
Serve with steamed rice.

BAIGAN BHAJA

INGREDIENTS
Brinjal   -    1 large
Besan    - 2 tbsp
Rice flour -  2 tbsp
Ajwain     -  a pinch
Mangrail  -  a pinch
Red chilli powder  - 1/2 tsp
Turmeric powder   -   1/2 tsp
Salt   -   to taste
Oil    -   1/2 cup

METHOD
     Wash and cut the begun into 2 cm thick round slices.In a  bowl add besan, rice flour, termeric powder, chilli powder, salt, ajwain and mangrail and mix well.

    Make a smooth batter with the help of little water.Heat oil in a pan. Dip the begun round pieces into the batter.Coat them well.

  Fry the begun bhaja golden and cripsy. Drain in paper napkin.
         Serve hot with sauce.

BREAD DHOKLA

    Bread Dhokla is a popular Indian dish which can quickly be prepared as a tasty snack.It is an innovation based on the varieties of Gujarati Dhokla.

Prep Time   : 10 mins
Cooking Time  : 10 mins

INGREDIENTS
Slice bread                              -                                 4
Hang curd                               -                                 2 tbsp
Grated ginger                          -                                 1 tsp
Grated coconut                        -                                 2 tbsp
Chopped coriander leaves       -                                 1 tbsp
Chopped green chillies            -                                 1 tbsp
Mustard seeds                          -                                 1 tsp
Curry leaves                             -                                 8 - 10
Ghee                                         -                                 2 tbsp
Salt                                           -                                 to taste

METHOD
      In a bowl add hungcurd, coconut, green chillies, coriander leaves, ginger and salt and mix well.
 

    Spread this mixture on the top of the bread.Cover this stuffed bread slice to another slice.

   Heat ghee in a pan.Add mustard seeds and curry leaves to crackle.Put the sandwich in it in the medium flame.When it gets golden brown in one side turn it another side.
  When both the slice get golden brown cut into four square pieces and serve on a plate.

BAINGA N BHARTA

Prep Time    :10 mins
Cooking Time   :15 mins
INGREDIENTS
Bhartha baingan                                   -                        1 large
Tomato                                                 -                        1
Chopped onion                                     -                        1
Chopped green chillies                         -                        2 - 3
Chopped garlic cloves                          -                        3 - 4
Chopped coriander leaves                    -                         1 tbsp
Salt                                                       -                          to taste
Oil          

                                             -                          1 tbsp

METHOD

   Wash and clean the brinjal. Apply some oil in the skin of the baingan and tomato.
 Stalk trimmed and partially slit into quarters and prick the baingan.
Now keep in a microwave safe bowl. Microwave baingan for 6 mins and tomato for 3 mins.

Cool down for some time. Remove the skin of the baingan and tomato and mash it.

Heat the oil in a wok Fry onion till light brown, add green chillies, garlic cloves, mashed baingan ,tomato and salt mix well.
 Add coriander leaves and serve it.

CHILLI PANEER

Prep Time        : 10 mins

Cooking Time : 10 mins

INGREDIENTS
Paneer cubes    -   200 gms
Corn flour     -    1 tsp
Ginger,garlic paste    - 1 tsp
Black pepper powder  -  a pinch
Soya sauce   - 1 tsp
Chilli sauce   -  1 tsp
Chopped capsicum  + 1
Chopped spring onion -  1
Salt   - to taste
Oil     - 2 tbsp
Slit green chillies  -   2 - 3

METHOD
      Heat oil in a pan,add ginger, garlic paste and fry till golden brown. Then add onion,capsicum and green chillies and saute for 4 - 5 mins.
   

  Now add soya sauce ,chilli sauce and cornflour mixed with 2 tbsp of water.Add paneer, salt and black pepper and mix well.
   Serve it.

PLASTIC CHUTNEY OR RAW PAPAYA CHUTNEY

   

Prep Time      : 15 mins
Cooking Time  : 15 mins

INGREDIENTS
Raw papaya     -    1 medium size
Sugar    -   500 gms
Salt-   a pinch
Raisins      -  2 tsp
Cashewnuts   -  8 - 10 nug
Black  pepper    -   4 - 5
Cloves      -   3 - 4
Oil       -   1 tbsp

METHOD
     Peel and grate papaya.Remove the seeds.

    Heat oil in a pan add black pepper and cloves to splutter. Add papaya, sugar and saute for 5 mins.
   Simmer the gas and cook well till it gets thick.Add salt and lemon juice.
   Garnish with raisins and cashewnuts and serve chilled.

PALAK PANEER

 

Prep Time    : 20 mins
Cooking Time  : 15 mins

INGREDIENTS
Spinach                                -                          500 gms
Paneer diced 1 inch cubes       -                         100 gms
Cumin seeds                         -                         a pinch
Chopped onion                      -                            1
Chopped tomato                    -                             1
Ginger garlic paste                 -                            1 tsp
Green chillies                        -                             2
Turmeric powder                   -                            1/2 tsp
Coriander powder                  -                            1/2 tsp
Red chilli powder                  -                            1/2 tsp
Salt                                      -                            to taste
Oil                                       -                            1 tbsp

METHOD
      Wash and clean spinach leaves.Blanch it in 1 mins for microwave. Let the spinach cool down.Grind the spinach leaves along with green chillies to make a fine paste.
      Heat the oil in a wok. Add cumin seeds to crackle and fry onion till brown.Add ginger ,garlic paste, coriander powder, red chilli powder, tumeric powder, tomato and some water n saute for 5 - 6 mins on medium flame.
   

     Then add spinach paste and cook for 5 mins.Add paneer cubes and salt and mix well.

   Serve hot with rotis or rice.

CHIKKI

                                     

Prep Time    : 15 mins
Cooking Time  :20 mins

INGREDIENTS
Peanuts                         -                        1 cup
Grated jaggery               -                        3/4 cup
Ghee                            -                        1 tbsp

METHOD
     Roast peanuts in a kadai for 7 -8 mins on medium flame.Remove the skin of the peanuts.Heat ghee on a kadai and add jaggery. Stiring continously on a low flame until jaggery gets thick.

    Now add roasted peanuts and constantly stir till the peanuts mixed with jaggery.switch off the gas.Spread the ghee in a plate and pour the mixture.
   When cool break it into pieces.

RICE PITHA

   

Prep Time    : 30 mins
Cooking Time  20 mins
INGREDIENTS
Rice flour                               -                         2 cup
Warm water                           -                         1/2 cup
Salt                                        -                        to taste
Chana dal                               -                         1 cup
Jeera seeds                             -                         a pinch
Chopped green chillies             -                        2 - 3
Chopped coriander leaves         -                         1 tbsp
Ginger                                    -                         1 inch stick

METHOD
     Soak chana dal for 4 -5 hours.Then drain chana dal and add ginger and green chillies.No need to add water.While grinding, smooth paste is ready. Mix finely chopped coriander leaves, cumin seeds and salt. Now stuffing is ready.

 
  Take rice flour.Mix salt and make a smooth dough with the help of warm water.

   Divide the dough into 12 equal size balls. On your palm, with the help of your fingers expand the pieces 2-3 inches in diameter. Now add 1 - 2 tbsp of dal filling on it,wrap up the dough pieces and close from all sides.
   Place it in a steamer and steam for 10-15 mins.
Enjoy with coriander chutney.