POTATO AND CAULIFLOWER SUBZI

INGREDIENTS
Cauliflower florets   - 1 cup
Boiled potatoes     - 5 - 6
Chopped onion   -  1
Onion   -  1
Ginger   -   1 inch stick
Garlic cloves -  3 - 4
Cinnamon -  1 inch stick
Cloves    -  2 - 3
Whole black pepper   -  2 - 3
Cumin seeds -   1 tsp
Turmeric powder   -   1/2 tsp
Red chilly powder -  1 tsp
Coriander powder    -  1 tsp
Garam masala powder   -  1 tsp
Chopped coriander leaves    -  1 tsp
Salt    -  to taste
Oil    -  4 tbsp

METHOD
Blend onion,garlic cloves,ginger,cinnamon,cloves whole black pepper and 1/2 tsp cumin seeds to make a fine paste.
Heat oil in a pan.Add cauliflower florets fry and strain it.
Again heat  oil and add boiled and chopped potatoes.
Fry till dark brown and strain it.
Again heat oil in a same pan add cumin seeds to crackle.
Add chopped onion and saute till brown.
Add onion masala paste and saute for 4 - 5 mins.
Add red chilly powder,turmeric powder,coriander powder and 2 tbsp water and mix well.
Stir well till oil starts separating.
Add boiled and chopped potatoes and cauliflower florets and mix well.
Add 1 cup of water and cover it for 5 mins.
Add garam masala and salt and mix well.
Garnish with coriander leaves.
Serve with chapati or rice.

CRISPY PANEER BALLS

INGREDIENTS
Grated paneer / cottage cheese                     -                           250 gms
Boiled potatoes  grated                                 -                            1
Bread                                                             -                            2 slices
Corn flour                                                      -                            1 tbsp
All purpose flour                                           -                            2 tbsp
Poha / flattened rice                                       -                           2 tbsp
Salt                                                                 -                           to taste
Oil                                                                  -                           for frying
For stuffing
Mozeralla cheese grated                                 -                           2 tbsp
 Finely chopped onion                                     -                           1
Finely chopped green chilly                           -                            2
Finely chopped coriander leaves                    -                             1 tsp
Grated ginger                                                  -                             1/2 tsp

METHOD
Dip the bread in a water and squeeze it.
In a mixing bowl mix together cottage cheese / paneer,grated boiled potatoes,bread,corn flour and salt.
In another bowl mix together grated mozeralla cheese,onion,green chilly,ginger and coriander leaves.
Now stuffing is ready.
Divide the cottage cheese / paneer dough into eight equal parts.
Stuff the filling in the dough and roll into balls.
Take a bowl add all purpose flour / maida and half cup of water and mix well.
Dip the bowl into it.
Take flattened rice / poha on a plate .
Coat the paneer ball with flattened rice /poha.
Deep fry in hot oil until golden in color.
Flipping once in between.
Always cook in medium flame.
Drain in paper napkin.
Serve hot with tea.

GOND PAK

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4


INGREDIENTS
Whole wheat flour                                     -                                    1 cup
Sugar                                                          -                                    1 cup
Water                                                          -                                    1/2 cup
Clarified butter / ghee                                 -                                   1 /4 cup
Whole dried milk / mawa                           -                                   1/4 tsp
Cardamom powder                                     -                                   1/4 tsp
Gond                                                           -                                   100 gms
Whole black pepper                                   -                                    1/4 tsp
Cahew nuts                                                 -                                    1 tbsp
Almonds                                                     -                                     1 tbsp
Raisins                                                        -                                     1 tbsp

METHOD
Heat clarified butter / ghee in a wok.
Add gond and fry it.
Add cashew nuts,almonds and whole black pepper fry it and strain it.
Again heat clarified butter / ghee in a pan.
Add whole wheat flour and stir continuously and roast till it turns brown and give out the fragrance.
Add whole dried milk / mawa and mix well.
In another pan add sugar and water till sugar disolves.
Keep it medium flame for 8 -10 mins.
Add roasted whole wheat flour,fried gond ,whole black pepper and cardamom powder and mix well.
Garnish with roasted almonds,cashew nuts and raisins.

CHARCHARI BENGALI VEGETABLE

INGREDIENTS
Diced potato                                     -                               1 large
Chopped eggplant                            -                               1 cup
Chopped pumkin                              -                               1 cup
Chopped beans                                 -                               1 cup
Chopped ginga /ridge gourds           -                               1 cup
Chopped poi ki saag                         -                               1 cup
Chopped onion                                  -                              1 middle size
Ginger garlic paste                            -                              1 tsp
Panch phoron                                     -                             1/2 tsp
Coriander powder                              -                             1 tsp
Turmeric powder                               -                             1/2 tsp
Red chilly powder                             -                             1 tsp
Salt                                                    -                              to taste
Sugar                                                 -                              1/2 tsp
Oil                                                      -                             2 tbsp

METHOD
heat one tbsp oil in a pan.
Fry all the veggies in batches and strain it.
Again heat one tbsp oil in a pan.
Add panch phoren to crackle.
Add onion and stir fry 2 - 3 mins.
Add ginger garlic paste and saute for 1 mins.
Add all fried veggies and mix well.

KOKI SINDHI RECIPE

INGREDIENTS
2 Cup wheat flour
1Large chopped onion
2 Chopped green chilly
1 Tsp cumin seeds
1 Tsp crushed coriander seeds
1 Tsp poppy seeds
 1 Tbsp coriander leaves
Salt to taste
2 Tbsp oil for kneading the dough
4 Tbsp oil for shallow frying

METHOD
In a kneading bowl mix together all the ingredients with the help of water.
To make a stuff dough.
Divide the dough into equal size balls.
Flatten the balls into thick round paratha.
Now slightly roast both sides on hot tawa,take it off the tawa.
Roll again like paratha and place the parathsa over the hot tawa,as soon as look like brown.
Applying oil on both sides.
Koki needs twice roasting on tawa.
Take off the pan and serve hot.

SHEER KHURMA

INGREDIENTS
Milk                                                  -                                    1 ltr
Vermicilli                                          -                                   1/2 cup
Sugar                                                 -                                    2 tbsp
Whole dried milk / mawa                  -                                   1/4 cup
Dates                                                  -                                   3 - 4
Grated coconut                                   -                                   1 tbsp
Roughly chopped cashew nuts           -                                   1 tsp
Roughly chopped almonds                 -                                   1 tbsp
Raisins                                                 -                                  1 tsp
Safron                                                  -                                   1 tsp
Cardamom powder                              -                                    a pinch

METHOD
Heat clarified butter / ghee in a pan.
Add vermicilli and stir fry till light brown.
Boil milk in a thick bottom vessel.
Once boiled, keep it in a low flame.
Stir in between thickening the milk.
Add fried vermicilli in it.
Cook well till it gets thick.
Add dates and dry fruits in it.
Add sugar and whole dried milk / mawa and mix well.
Add cardamom powder and grated coconut.
The consistency is not so thick nor liquid.
Garnish with safron and almonds.

EGG /ANDAA BIRYANI

INGREDIENTS

Hard boiled eggs                                         -                                  4

Boiled basmati rice                                     -                                   5oo gms

Sliced fried onion                                        -                                  2 medium

Curd                                                             -                                  1 cup

Clarified butter                                            -                                   1 tbsp

Oil                                                                -                                   1/4 cup

Garam masala powder                                 -                                   1 tsp

Chopped green chilly                                   -                                   1

Chopped onion                                             -                                   2 medium

Cinnamon                                                     -                                   1 inch stick

Bay leaf                                                        -                                    1 - 2

Sahi cumin seeds                                          -                                    1/4 tsp

Green cardamom                                          -                                    2 - 3

Ginger garlic paste                                       -                                     1 tbsp

Coriander powder                                         -                                     1 tbsp

Turmeric powder                                          -                                     1 tbsp

Red chilly powder                                         -                                    1 tsp

Mint leaves                                                    -                                    1 tsp

Chopped coriander leaves                              -                                    1 tsp

Cashew nuts                                                   -                                    1 tbsp

Almonds                                                         -                                    1 tbsp

Raisins                                                            -                                    1 tsp

METHOD

Peeled the eggs and make long slit along each eggs.
Hit  oil and 1 tbsp clarified butter in a pan
Fry all the dry fruits and strain it..
In a pan add cinamon,sahi cumin seeds,bay leaf,green cardamom.
Add chopped onion and fry till light brown.
Add ginger,garlic paste and dry ingredients (coriander powder,red chilly powder and turmeric powder) and 2 tbsp water.
Stir fry till oil seperates from spices.
Add curd and mix well.
Add coriander leaves,mint leaves,green chillies and salt and mix well.
Make thick gravy and switch off the gas.
Heat 1 tbsp clarified butter /ghee in another pan.
Switch off the gas and layered the biryani.
First layer is the boiled rice and next layer is gravy.
Add two eggs ,fried onion,coriander leaves,mint leaves and fried dry fruits.
Again add layer of rice,next layer is gravy.
Add two eggs,fried onions,coriander leaves,mint leaves and dry fruits.
Cover it and heat for 5 mins.
Serve with raita.

APPLE GHEVAR

INGREDIENTS
Apple     -  1/2 bowl
Cottage cheese / paneer   -  1/2 bowl
Sugar  -  1/2 bowl
Water  - 1/2 bowl
Roughly chopped cashew nuts -  1 tsp
Raisins      -  1 tsp
Sugar powder     -   2 tbsp
Cardamom powder   -    a pinch

METHOD
Remove the skin of the apple and chop into roundals
Dip in the cold water for 10 mins.
Heat pan and add sugar and water.
When sugar dissolves in the water keep it medium flame for 7 - 8 mins.
When it gets stick it means syrup is ready.
Add cardamom powder in it.
Add the apple pieces for one mins then flip it and switch off the gas.
Grate the cottage cheese / paneer and add sugar powder in it.
Spread the cottage cheese mixture on the apple pieces.
Garnish with cashew nuts and raisins.

KHATTA MEETHA APPLE SMOOTHIE

INGREDIENTS
Apple                                                    -                                   1 big size
Pear /naspati                                         -                                   1 big size
Orange juice                                         -                                   1 cup
Ginger(optional)                                  -                                   1 inch stick
Black pepper powder                           -                                   a pinch
S0aked almonds                                   -                                   8 - 10

METHOD
Wash and chop the apple with skin.
Wash and chop the pear remove the skin.
In a blender add all the ingredients and blend it.
Take a glass and pour the mixture of apple smoothie.
Enjoy the refreshing drink.
Serve immediately.

FALAHARI KHEER

INGREDIENTS
Milk                                                  -                                     1 ltr
Samak rice flour (vrat rice)             -                                     2 tbsp
Mixed fruit (apple,banana
and pomegranate)                             -                                    1 bowl chopped
Cardamom powder                           -                                    1/4 tsp
Roughly chopped cashew nuts         -                                    1 tbsp
Raisins                                              -                                    1 tbsp

METHOD
Boil milk in a heavy bottom vessel.
Once boiled,keep it in a low flame.
Stir in between thickening the milk.
Mix samak rice flour (vrat rice flour) in half cup of cold milk.
Add this milk in the thick milk and mix well.
Add sugar and cardamom powder.
Add mixed fruits and roughly chopped cashew nuts and raisins and mix well.
Serve chilled.

YELLOW MOONG DAL / LENTIL HALWA

INGREDIENTS
Yellow moong dal / lentil    - 1 cup
Sugar      -  1 cup
Milk        - 2 cup
Cardamom powder - 1/4 cup
Raisins  -  1 tbsp
Roughly chopped cashew nuts  -   1 tbsp
Clarified butter / ghee    - 3/4 cup
Whole dried milk / mawa     - 1/2 cup

METHOD
Wash and soak yellow moong dal /lentil for 3 - 4 hours.
Grind coarsely in the blender without water.
Heat clarified butter / ghee in a non stick pan and add grounded dal in it.
Stir well continuously and roast till it turns brown and gives out the fragrance
Add whole dried milk / mawa and mix well.
In another pan add milk and sugar
Once boiled the milk add in the roasted moong dal / lentil.
Stir continuously cook till thick consistency.
Add cardamom powder and mix well.
Garnish with cashew nuts,almonds and raisins..

SCHEZWAN NOODLES

INGREDIENTS
Noodles                                             -                                200 gms
Finely chopped cabbage                    -                                 1 cup
Finely chopped capsicum                  -                                 1 cup
Finely chopped carrot                        -                                 1 cup
Finely chopped onion                        -                                 1 medium
Chopped garlic cloves                       -                                  2
Shezwan sauce                                  -                                  2 tbsp
Black pepper powder                        -                                  1/4 tsp
Salt                                                    -                                  to taste
Oil                                                     -                                   2 tbsp

METHOD
Heat enough water in a pan.
Add noodles and boil it.
Wash in a cold water and strain it.
Brush the oil in the noodles.
In another pan heat oil.
Add onion and garlic and fry till brown.
Add carrot and stir fry for 1 mins  in a high flame.
Add cabbage and stir fry for 1 mins.
Now add capsicum and stir fry for on a high flame till veggies are crunchy.
Add chezwan sauce and salt and cook for 2 mins.
Simmer the gas and add boiled noodles.
Sprinkle black pepper powder and serve hot.