KHEER

INGREDIENTS
Milk          -   5 cup
Gobindbhog rice      -   1 /4 cup
Sugar         -  2 tbsp
Cardamom powder     -  a pinch
Raisins       - 1 tbsp
Crushed cashewnuts     -    1 tbsp
ghee     -   1 tbsp

METHOD
Heat ghee in a pan and add the rice and roast for five mins in low flame and turn off the flame.
Boil milk in a thick bottom pan.
Once boiled,keep it in a low flame
Add rice and stir in between for thickening the milk.
Cook well till it gets thick and rice is done.
Add sugar and mix well.
Add cardamom powder,cashew nuts and raisins.
Serve it.

KATHAL KI SUBJI / JACKFRUIT SUBZI

INGREDIENTS

Kathal  /jack fruit                    -                                  500 gms

chopped onion                        -                                   2

Ginger,garlic paste                   -                                   1 tsp

Coriander powder                    -                                   1 tsp

Turmeric powder                     -                                   1 tsp

Red chilli powder                    -                                   2 tsp

Cumin seeds                           -                                   1/2 tsp

Black pepper                           -                                   3 - 4

Cinnamon                               -                                   1 inch stick

Cloves                                    -                                    2 - 3

Salt                                        -                                     to taste

Bay leaf                                  -                                    1 - 2

Oil                                         -                                     2 tbsp

Curd                                      -                                      1 tbsp

Chopped coriander leaves         -                                      1 tbsp

METHOD

Cut the kathal into pieces
.Half boil the kathal pieces and marinate it with curd,coriander powder,red chilli powder,turmeric powder,salt,gingergarlic paste and oil for 15 minutes.

Heat the oil in a pressure cooker.Add jeera seeds,cinnamon stick,bay leaf ,

black pepper and cloves.

Add onion n saute till brown
.Now add the marinated kathal pieces and stir fry till the color change
.Add some water and cover the lid when cooker release the whistle simmer the gas for five mins,

Garnish with coriander leaves and serve with roti or rice.

CHOLE

INGREDIENTS
Kabuli chana      -   1 cup
Tea bag    -  1
Water    -  2 cup
Red chilli powder   -  2 tsp
Turmeric powder   - 1 tsp
Coriander powder  - 1 tsp
Roasted cumin powder   -  1 tsp
Dried pomegranate seeds  - 1 tsp
Ginger garlic paste  - 1 tsp
Chopped onion   - 2
Slit green chillies   -  3 - 4
Baking soda   - 1 tsp
Salt  -   to taste
Oil    -  2 tbsp
Chopped coriander leaves          -                              1 tbsp

METHOD
Wash and soak chickpeas or kabuli chana for 4 - 5 hours and add 1 tbsp baking soda.
Pressure cook with tea bags and 2 cup of water for 10 mins.
Drain chickpeas and store the water.Roast anardana and make a powder.
Heat oil in a kadai ,fry the chopped onion till brown.
Add ginger garlic paste, coriander powder,red chilli powder,turemeric powder and slit green chilli and saute for 2 - 3 mins.
Now add salt and dried pomegranate powder and mix well.Add boiled chickpeas along with water and cooked simmer for 10 mins.
Garnish with roasted cumin powder and coriander leaves.
Serve chole with bhature.

CHILLI POTATO

INGREDIENTS
Boiled potatoes                        -                                   8 - 10
Ginger,garlic paste                   -                                   1 tsp
Chopped green chillies              -                                   3 - 4
Soya sauce                               -                                   1 tsp
Red chilli sauce                        -                                   1 tsp
Black pepper                            -                                   a pinch
Corn flour                              -                                   1 tbsp
Salt                                          -                                   to taste
Oil                                           -                                   2 tbsp

METHOD
Marinate the boiled potatoes with corn flour,black pepper,salt and some water for 15 mins.
Heat oil in a pan.Deep fry the potatoes.

Again heat oil in a pan,add ginger,garlic paste and fry till light brown.Add green chillies  n saute.Add soya sauce,red chilli sauce and corn flour mixed with 2 tbsp of water.

Add deep fried potatoes and mix well.
Serve it.

PANEER PASANDA

INGREDIENTS
Paneer                          -                                        200 gms
Onion                           -                                         1
Tomatoes                      -                                         2
Turmeric powder           -                                         1 tsp
Red chilli powder          -                                          1 tsp
Coriander powder          -                                          1 tsp
Thick curd                    -                                          2 tbsp
Cashew nuts                  -                                         1 tbsp
Garam masala                -                                         1/2 tsp
Salt                               -                                         to taste
Oil                                -                                         2 tbsp
Ginger,garlic paste         -                                         1 tsp
Cumin seeds                  -                                         a pinch

METHOD
Chop the onion and tomatoes'Heat oil and add the jeera seeds to crackle.Add the chopped onion n saute for 2 to 3 minsAdd ginger,garlic paste n saute..
Add turmeric powder, red chilli powder,coriander powder,garam masala,salt and add some water n saute.Add tomatoes and curd and cook on medium flame till the tomatoes are cooked.

Soak the cashew nuts in a water for 30 mins and make a fine paste.
Add some water io allow it to come to boil and add the paneer pieces.
Simmer the gas for 4 - 5 mins till the paneer is cooked.
Add cream and cashew paste and simmer for 2 mins.
Serve hot with chapties.

PALAK OR SPINACH RAITA

INGREDIENTS
Palak                                          -                             250 gms
Curd                                           -                             1 cup
Black salt                                    -                             1/2 tsp
Roasted cumin powder                  -                            1/2 tsp
Sugar                                          -                             a pinch

METHOD
Wash and clean the palak.Cut into pieces.Boil in a pressure cooker.

Once cooled,open the lid.Drain water and mash it.Keep aside.
Beat the curd.Sprinkle the black salt,roasted cumin powder and sugar.
Add mashed palak leaves.
Serve chilled with biryani.

TIL WALE PANEER

Prep Time           : 10 mins

Cooking Time     : 10 mins
Serve  :  4

INGREDIENTS

Paneer         -     200 gms

Maida           -       1 cup

Red chilli powder     -    1/2 tsp

Turmeric powder      -  1/2 tsp

Coriander powder     -  1/2 tsp

Suji                  -            2 tbsp

Til                  -  2 tbsp

Bread crumbs  -  2 tbsp

Oil                 - 1/2 cup

Salt               -   to taste
Chat masala    -   1/2 tsp
Ginger garlic paste  -   1/2 tsp

METHOD

Cut paneer into pieces Marinate paneer pieces with red chilly powder and chat masala.Mix maida,red chilli powder,coriander powder,turmeric powder ginger garlic paste and salt in a bowl.

Make a smooth batter with the help of little water.

Mix well suji, til and bread crumbs.

Heat the oil in a wok.Dip the paneer pieces into the batter and coat them in the mixture of suji,til and bread crumbs.

Fry the pakora golden n crispy.Drain extra oil.

Serve with sauce.

POTATO N CAULIFLOWER BHAJI

INGREDIENTS
Potatoes                       -                         4
Cauliflower florets        -                        4 small pieces
Red chilli powder          -                        1 tsp
Garlic paste                  -                         1 tsp
Turmeric powder           -                        1 tsp
Methi seeds                  -                         a pinch
Green chillies                -                         2
Salt                              -                         to taste

METHOD
Peel wash and cut potatoes length wise.Also wash and cut cauliflower florets in small pieces.
Heat oil in a wok ,add methi seeds to crackle.Add potatoes and cauliflower florets stir fry on low flame for 4 to 5 mins.
Add turmeric powder,red chilli powder and garlic paste and mix well.
Add salt and green chilli n saute for 4 to 5 mins.
Let it cook on slow flame.
Serve with chapti or rice.

CHICKEN WRAP

INGREDIENTS
Boneless chicken                       -                     500 gms
Ginger,garlic paste                     -                     1 tsp
Red chilli powder                      -                      1 tsp
Turmeric powder                       -                      1 tsp
Coriander powder                      -                      1 tsp
Hang curd                                 -                      1 tsp
Maida                                       -                      1 cup
Salt                                          -                        to taste
Ajwain                                     -                        a pinch
Mangrail                                  -                        a pinch
Oil                                           -                       1/2 cup
Egg                                          -                        2

METHOD
Marinate the chicken pieces with ginger,garlic paste,red chilli powder,turmeric powder,coriander powder,hang curd and salt for half an hour.
Heat the oil in a kadai add chicken pieces and cook covered for 8 to 10 mins in a low flame until the chicken is soft.Now stuffing is ready.

In a kneading bowl mix maida,ajwa

in,mangrail and salt with small amount of water to make a soft dough.Keep aside for 10 to 15 mins.
Divide the dough into round balls.Roll out dough into thin circle with the help of rolling pin.
Heat the pan on a medium flame and make a roti to apply a oil.
In a bowl beat  one egg and mix salt.
Heat oil in a pan add egg to make an omlet and place the roti on the omlet and press it..
Flip over and add chicken pieces and wrap it.Roll it tightly.
Serve hot with tomato ketchup.

THREE IN ONE SANDWICH

INGREDIENTS
Bread slice                             -                                4
Mayonnaise sauce                   -                                1 tbsp
Grated carrot                          -                                1 tbsp
Grated cabbage                       -                                1 tbsp
Strawberry jam                       -                                1 tbsp
Grated processed cheese          -                                1 cube
Cream                                   -                                 1 tbsp
Black pepper                          -                                 a pinch
Salt                                       -                                 to taste


METHOD
Add carrot and cabbage with mayonnaise sauce and mix well.Cover this bread slice to another slice.

Apply strawberry jam on the top of the slice.Now cover this slice with another slice.

Mix well the cheese and cream.Again apply the cheese and cream mixture on the top of the slice and sprinkle black pepper.

And cover this stuffed with another slice.

Cut into two pieces.Serve 3 in 1 sandwich with tomato ketchup.

KATHAL SEEDS CHOP /JACK FRUIT SEEDS CHOP

INGREDIENTS
Kathal seeds / jack fruit                              -                             250 gms
Potatoes                                     -                             4 big
Ginger,garlic paste                      -                             1 tsp
Chopped onion                           -                              1
Jeera seeds                                 -                              a pinch
Red chilli piwder                        -                               1/2 tsp
Coriander powder                       -                               1 /2 tsp
Turmeric powder                        -                               1/2 tsp
Amchur powder                          -                               a pinch
Salt                                            -                               to taste
Oil                                             -                               1/2 cup
Corn flour                                   -                               1 tsp
Poppy seeds                                 -                              2 tbsp for coating
Chopped coriander leaves              -                               1 tbsp

METHOD
   Cut the kathal seeds into pieces.Pressure cook kathal seeds and potatoes with one cup of water.
After one whistle switch off the gas.Drain water and keep aside.

Mash the kathal seeds and potatoes separately.Heat oil in a wok.Add jeera seeds to crackle.Add onion n saute for one mins.Add ginger ,garlic paste and all spices and saute for 4 - 5 mins.Add kathal seeds, salt and coriander leaves and mix well. Now stuffing is ready.

Add salt and corn flour in mashed potatoes and mix well.Fill the kathal seeds stuffing in the potatoes dough.Shape each ball to flat patties of medium thickness.
Coat them in poppy seeds and deep fry in hot oil until golden in color.Flipping once in between.
Always cook in medium flame.Drain extra oil in paper napkin.
Serve hot with sauces.

SAMBAR

INGREDIENTS
Tuvar dal     -   1 cup
Turmeric powder   -  1/2 tsp
Red chilli powder   - 1/2 tsp
Chopped veggie
(Bringal,tomatoes,
onion,okra)   - 1 cup
Imli pulp  - 1 tsp
Water     -  3 cup
Salt       -  to taste
Sambar powder  -   2 tbsp

For the tempering
Oil    -   1 tbsp
Dry red chillies  -    2
Mustard seeds   -  1 tsp
Hing   - a pinch
Curry leaves                       -                    8 - 10
Urad dal                             -                     1 tsp

METHOD
Heat oil add the chopped veggies and saute for 5 - 6 mins.
Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water.After one whistle simmer the gas for ten minutes.
After some time we open the cooker lid.Now we add sambar powder, red chilli powder and imli pulp and mix well..
To temper it with all spices and mix well in the sambar.
Garnish with coriander leaves and serve,

MIX VEGETABLE

Prep Time       :25 mins
Cooking Time  : 25 mins

Serve  -  2

INGREDIENTS
Chopped french bean   -   2 tbsp
Carrot peeled and cut into cubes -   2 tbsp
Chopped cabbage    - 2 tbsp
Small size cauliflower   -  8-10 florets
Chopped shimla mirch cut into cubes -     2 tbsp
Potatoes peeled and cut into cubes   -  2 tbsp
Peas   -  2 tbsp
Chopped onion  -   1
Chopped tomatoes    -  2
Ginger,garlic paste  -   1 tsp
Turmeric powder  -   1 tsp
Coriander powder   -    1 tsp
Red chilli powder    -    1 tsp
Cumin seeds   -     1/2 tsp
Cream    -   2 tbsp
Chopped green chillies  -    2 nug
Paneer cubes     -     2 tbsp
Garam masala   -    a pinch
Oil        -      2 tbsp
Salt      -    to taste

METHOD
Blanch all the veggies with one cup of water in the microwave for five minutes.Heat oil in a pan add jeera seeds to splutter.Add chopped onion and fry till light brown.
Add ginger garlic paste,turmeric powder,red chilli powder, and coriander powder and add some water n saute.

Add tomatoes and green chillies and saute for 2 - 3 mins.Add chopped veggies and mix well.
Once the veggies are half done add the cream and salt on low heat.Cook covered for ten mins.
Add paneer cubes and garam masala'

Garnish with chopped coriander leaves ans serve hot with naan or chapties.

CHICKEN KORMA

INGREDIENTS
Chicken                                 -                                     500gms
Chopped onion                      -                                     4 - 5
Ginger,garlic paste                -                                     1 tsp
Turmeric powder                  -                                     1 tsp
Coriander powder                 -                                     1 tsp
Red chilli powder                 -                                     2 tsp
Black pepper                         -                                    2 - 3
Cloves                                   -                                     2 - 3
Cardamom                             -                                    2 - 3
Cinnamon                              -                                   1 inch stick
Curd                                       -                                    1 tbsp
Salt                                        -                                     to taste
Oil                                         -                                      1/2 cup

METHOD
   Heat oil in a pan. Add onion and fry till light brown. Drain it and keep aside.
Again heat oil in the same pan add chicken and fry till its color change.Drain it and keep aside.Blend the cloves,black pepper,cinnamon and cardamom.
Heat oil in a pan add ginger,garlic paste and little water n saute.Add coriander powder,red chilli powder,turmeric powder,salt and paste of black pepper,cinnamon ,cloves and cardamom powder and add little water and saute.
Crushed fried onion and add curd and mix well.Add crushed fried onion and curd in a pan and saute for 4 - 5 mins.Add chicken in it.Add 1 cup of water and cover it in low flame for ten mins.
Switch off the gas and serve it.

GOBI PARATHA

Prep Time      : 25 mins
Cooking Time :15 mins

INGREDIENTS
Wheat flour                             -                             2 cup
Ajwain                                     -                            a pinch
Mangrail                                  -                            a pinch
Salt                                          -                            to taste

For stuffing
Grated gobi                               -                                   2 cup
Chopped green chillies             -                                   3 - 4
Chopped coriander leaves        -                                    1 tbsp
Ajwain                                      -                                     a pinch
Mangrail                                   -                                     a pinch
Salt                                           -                                     to taste
Oil                                             -                                    1/2 cup

METHOD
Mix all the ingredients and adjust salt according to your to your taste.
In a kneading bowl mix wheat flour,ajwain.mangrail and salt.Make a soft dough with the help of water.

Now fill the stuffing inside the dough ball and roll out paratha.

Place the paratha over the hot tawa, as soon as it starts looking like brown.Apply oil on both the sides.
Serve garma garam gobi paratha with pickles.