DOUBLE KA MEETHA

Prep Time : 15 mins
Cooking Time  : 35 mins
Serve : 4

INGREDIENTS
Bread  - 4 slice
Clarified butter  -  1 cup
For syrup
Sugar  -  1 cup
Water  -  1 cup
Cardamom powder  -  1/4 tsp
Saffron  -  few strands
For rabri
Milk  -  1.5 cup
Mawa /whole dried milk  -  250 gms
Sugar  -  2 - 3 tbsp
Saffron  -  few strand
Roughly chopped cashew nuts  -  1 tbsp
Raisins  -  1 tbsp

METHOD
Cut the edges of the bread.
Heat clarified butter in a pan.
Deep fry the bread slice until golden brown and strain it.
For sugar syrup
Heat sugar and water in a pan.
Keep in medium flame for 8 - 10 mins.
Add saffron strands and cardamom powder.
When it gets thick and two strain consistency means syrup is ready.
Soak the fried bread slice in the sugar syrup and place in a plate.
For rabri
Heat milk in a heavy bottom vessel.
When it boils keep in a low flame.
Add mawa/whole dried milk,saffron and sugar and mix well.
When it gets semi thick we take it one cup.
And when it gets thick we switch off the gas.
Pour the hot rabri over the bread and semi thick hot rabri pour in the side of the bread.
Garnish with cashew nuts and raisins.
Serve after an hour.

KHAPSE Arunachal pradesh recipe

Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
All purpose flour / maida     -  1 cup
Cardamom powder   -  1 tsp
Sugar powder  -  4 tbsp
Milk  -  1/2 cup
Oil  -  2 tbsp
Oil    -  for frying

METHOD
Take a bowl add all purpose flour,cardamom powder,sugar powder and oi and mix well.
With the help of milk make a soft dough.
Keep aside for 30 mins.
Divide the dough into round balls.
Roll out dough into thick circles.
Cut the circle in 2 inch stripes.
Slice a slot in the middle of each piece of stripes.
Heat oil in a pan.
Deep fry in batches.
Cook on medium flame.
Sprinkle some powder sugar in it.

SHAHI PARWAL /POINTED GOURD

Prep Time : 15 mins
Cooking Time : 35 mins
Serve : 4

INGREDIENTS
Pointed gourd / parwal      -   8 piece
Cottage cheese / paneer  -  1 cup
Coriander leaves  -   1 tbsp
Chopped green chilly  -   1/4 tsp
Salt  -  to taste
Oil  -  1 tbsp
For gravy
Chopped onion  -  1
Garlic cloves  -  4 - 5
Ginger  -  1 inch stick
Red chilly powder  -  1 tsp
Kashmiri red chilly powder  -  1/2 tsp
Coriander powder  -  1 tsp
Turmeric powder   -  1/2 tsp
Green cardamom   -   2
Black cardamom  -  1
Cinnamon  -  1 inch stick
Black pepper  -  1 - 2
Mace  - 1 piece
Cloves   -  2 - 3
Tomato puree  -  1 tbsp
Curd  -   2 tbsp
Milk  -  1/2 cup
Cream  -  2 tbsp
Salt  -  to taste
Oil  -  4 tbsp

METHOD
Wash pointed gourd / parwal properly.
Cut the edges of the pointed gourd / parwal.
Now cut them length wise from one side.
Heat oil in a pan.
Fry the pointed gourd / parwal in medium flame.
Drain and keep aside.
Take a bowl add cottage cheese / paneer,green chilly,coriander leaves and salt and mix well.'Now stuffing is ready.
Stuff the filling in the fried pointed gourd / parwal.'
Now we make gravy.
In a blender add chopped onion,garlic,ginger,whole black pepper,cloves,mace,cinnamon,black and green cardamom,red chilly powder,kashmiri mirch mowder,turmeric powder,coriander powder and little water and blend it.
Make a fine paste.
Heat oil in a pan.
Add onion and spices paste and saute till spices leaves the oil.
Add tomato puree and curd and mix well.
Add milk and cream and cover it and cook in a low flame.
Add 1/2 cup of water and salt to make semi thick gravy.
Add the stuff pointed gourd / parwal and cook for one mins.
Garnish with coriander leaves and serve.

CREPES

PrepTime  : 5 mins
Cooking Time  : 10 mins
Sedrve : 2

INGREDIENTS
All purpose flour / maida       -     1 cup
Egg  -  1
Sugar  -  1 tbsp
Milk  -  1 cup
Vanilla essence   -  4 - 5 drop
Oil  -  2 tbsp

METHOD
Take a large bowl add all above listed ingredients except oil and m ix well.
Heat oil in a non stick pan.
Spread the mixture.
Flip when done on one side.
Serve hot with honey or chocolate sauce.

HAKKA NOODLES

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

INGREDIENTS
Boiled noodles     -   2 cup
Thinely sliced capsicum   -   1/2 cup
Thinely sliced onion  -   1/2 cup
Thinely sliced cabbage  -  1/2 cup
Chopped beans   -  1/2 cup
Carrot cut  julienne  -  1/2 cup
Chopped ginger garlic   -  1 tbsp
Tomato puree   -   2 tbsp
Tomato sauce  -   2 tbsp
Red chilly powder   -   1/2 tsp
Salt  -  to taste
Oil  -  3 tbsp

METHOD
Heat water in a pan.
Add noodles,2tbsp oil and salt and boil it.
Strain and wash in a cold water.
Heat oil in a pan.
Add ginger garlic and finely sliced onion and cook till transparent.
Add carrot and stir fry for one to two mins.
Add beans,cabbage and capsicum and stir fry 2 - 3 mins.
Vegetable should be allow it to crunchy.
Add tomato sauce,tomato puree,red chilly powder and stir fry for 1 - 2 mins.
Add boiled hakka noodles and toss it.

CORN SOUP IN CHINESE STYLE

Prep Time  : 20 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Grated fresh corn    -  3 tbsp
Grated sweet corn   -   1 tbsp
Chopped ginger garlic  -  1/2 tsp
Chopped cabbage  -   2 tbsp
Chopped capsicum  -  2 tbsp
Chopped carrot   -  2 tbsp
Red chilly sauce  -  1/2 tsp
Soya sauce   -   1/2 tsp
Corn flour  -    1/2 tsp
Black pepper powder  -  1/4 tsp
Salt  -  to taste
Butter  -  2 tbsp

METHOD
Heat butter in a pan.
Add capsicum,cabbage and carrot and mix well.
Add ginger garlic and grated corn and sweet corn.
Seasoning with salt and black pepper powder.
Add soya sauce,red chilly sauce and mix well.
Add two cup of  in a pan.
Add corn flour in a 1/2 cup of cold water and mix in the pan.
When it comes to boil cook for one mins.
Serve hot.

IDLI CHILLY

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve : 2

INGREDIENTS
Idli   -  4 cut in cubed
Chopped onion   -  1
Chopped capsicum  -  1
Chopped garlic cloves  -  1/2 tsp
Chopped green chilly  -  2 cut in slit
Chopped ginger  - 1/2 tsp
Tomato ketchup  -  2 tbsp
Soya sauce  -  1 tbsp
Vinegar  -  1/2 tsp
Sugar  -  1/2 tsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Heat oil in a pan.
Add onion,garlic,ginger and green chilly together.
Cook till onions are transparent.
Add the capsicum and stir fry for one mins.
Allow it to remain crunchy
Add tomato sauce,soya sauce,vinegar,salt and sugar and saute for one to two mins.
Add cubed idli and mix well.
Cook on a low flame.
Serve hot.

CHATPATI MOONGFALI / PEANUTS

Prep Time  : 20 mins
Cooking Time : 15 mins
Serve : 4

INGREDINTS
Peanuts /moongfali     -     2 cup
Turmeric powder   -   1/4 tsp
Salt   -  to taste
Water    -    3 cup
Chat masala    -    1/4 tsp
Roasted cumin seeds powder   -   1/2 tsp
Onion cut in diced   -   2 tbsp
Tomato cut in diced   -  2 tbsp
Finely chopped green chilly   -   1/4 tsp
Red chilly powder   -  1/2 tsp
Lemon juice   -   2 tbsp
Chopped coriander leaves   -  1 tbsp

METHOD
In a pressure cooker add peanuts,salt,turmeric powder and three cup of water.
Pressure cook till five whistles.
Turn off the gas.
Remove water from peanuts.
Take a large bowl add boiled peanuts,chat masala,salt,red chilly powder,roasted cumin seeds powder,onion,tomato,green chilly,coriander leaves and lemon juice and mix well.
Garnish with coriander leaves and serve.

TORAI GOSHT / RIDGED GOURD MUTTON

Prep Time  :20 mins
Cooking Time : 30 mins
Serve : 4

INGREDFIENTS
Mutton    -   500 gms
Chopped torai / ridged gourd    -   1 kg
Sliced onion  -  2 big size
Ginger garlic paste   -   1 tbsp
Turmeric powder    -   1/2 tsp
Red chilly powder   -   1 tsp
Coriander powder  -  1 tsp
Kashmiri mirch powder  -  1 tsp
Chopped tomato  -  2
Garam masala powder  -  1 tsp
Salt  -  to taste
Oil  -  1/2 cup

METHOD
Heat oil in a pressure cooker.
Add onion and stir fry for one mins.
Add ginger garlic paste,coriander powder,red chilly powder,turmeric powder and kashmiri mirch powder and mix well.
Add chopped tomato and saute.
Add chopped torai / ridged gourd and mutton and mix well.
Cover the lid and pressure cook.
After 4 - 5 whistle switch off the gas.
Once cooled, add garam masala powder and salt and mix well.
Cook till water absorb it.
Semi thick gravy.

KHATTA MEETHA KARELA /SWEET N SOUR BITTER GOURD

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

INGREDIENS
Bitter gourd / karela   -  1/2 kg
Finely chopped onion  -  4
Roasted cumin seeds powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Red chilly powder  -  1 tsp
Garam masala powder  -  1 tsp
Tamarind / imli chutney
Curd  -  4 tbsp
Sugar  -  1 tsp
Salt  -  to taste
Oil  -  4 tbsp

METHOD
Wash and cut bitter gourd/karela in a round shape.
Soak in salt water for half an hour.
Remove water from karela/bitter gourd.
Heaty oil in a pan.
Add karela/bitter gourd and fry till brown.
Add roasted cumin seeds powder,red chilly powder,turmeric powder and salt and saute for one mins
and strain it.
Again heat oil in a pan.
Add onion and and saute till brown.
Add fried karela /bitter gourd and tamarind /imli chutney and mix well.
Add sugar in the curd and mix in the pan.
Cover it and cook in a low flame.
Add garam masala powder and switch off the gas.,

CORN BHEL

Prep Time : 20 mins
Cooking Time  : 5 mins
Serve  : 2

INGREDIENTS
Fresh corn   -   1 cup
Boiled potato  -  1/2 cup diced
Tomato  -  1/4 bowl diced
Onion  -  1/4 bowl diced
Red chilly powder  -  1/4 tsp
Chopped green chilly  -  1/4 tsp
Chat masala  -  1/2 tsp
Roasted cumin seeds powder  -  1/2 tsp
Lemon juice  -  1 tbsp
Tamarind chutney/imli chutney  -  1 tbsp
Salt  -  to taste
Oil  -  1 tbsp
Zero size sev   -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Boil the corn.
Remove the water from corn.
Take very little oil in a pan.
Add corn and saute for one to two mins.
Switch off the gas.
Take a large bowl add corn,potato,onion,tomato,green chilly,coriander leaves and tamarind chutney and mix well.
Sprinkle red chilly powder,salt,chat masala,roasted cumin seeds powder and mix well.
Pour the lemon juice and mix well.
Garnish with zero number sev.

BHUTTE KA KISS / GRATED CORN SNACKS

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Grated fresh corn    -  1 cup
Black mustard seeds / rai  -  1/4 tsp
Cumin seeds  -  1/4 tsp
Chopped green chilly  -  1/4 tsp
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/4 tsp
Milk  -  1 cup
Lemon juice  -  1 tsp
Sugar  -  1/2 tsp
Salt  -  to taste
Grated fresh coconut  -  2 tbsp
Chopped coriander leaves  -  1 tbsp
Clarified butter  -  2 tbsp

METHOD
Heat clarified butter / ghee in a pan.
.Add black mustard seeds and cumin seeds to crackle.
Add green chilly and grated fresh corn and saute for one mins.
Add turmeric powder,red chilly powder ,sugar and salt and mix well.
Add milk and cover it.
Cook in a low flame for five mins.
Add lemon juice,fresh coconut and coriander leaves and mix well.
Serve hot.

BREAD DOSA

Prep Time : 15 mins
Cooking Time : 20 mins
Serve : 2

INGREDIENTS
Bread   -  4 slice
Suji / rava  -  1/2 cup
Rice flour  -   1 cup
Curd  -  1/2 cup
Salt  -  to taste
Oil   -  2 tbsp
To temper
Finely chopped onion   -  1 small
Finely chopped green chilly  -  1/4 tsp
Finely chopped coriander leaves  -  2 tbsp
Cumin seeds  -  1//4 tsp
Mustard seeds  -  1/4 tsp
Oil  -  1 tbsp

METHOD
Cut the edges of the bread.
In a blender add the bread slices and churn it.
Add curd,suji.rice flour,salt and one cup of water and grind them in a smooth batter.
It should be pouring consistency.
Heat oil in a pan and temper the above listed ingredients.
Add this temper mixture in the batter and mix well.
Heat oil in a pan.
Now spread a laddle full of batter evenly.
Drizzle some oil and cook until its golden brown.
Cook other side as well.
Serve hot with ketchup.

ADRAKI PANEER

Prep Time  : 15 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Cottage cheese / paneer    -  250 gms cut in cubed
Finely chopped onion  -  2 medium size
Tomato puree  -  1/2 cup
Tomato sauce  - 1 tbsp
Ginger,garlic paste  -  1 tsp
Finely chopped green chilly  -  1/4 tsp
Garam masala powder  -  1 tsp
Red chilly powder  -  1/2 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Cumin seeds  -  1/4 tsp
Fennel seeds  -  1/4 tsp
Mustard seeds  - 1/4 tsp
Ginger paste  -  1/4 tsp
Lemon juice  -  1 tbsp
Cream  -  1 tbsp
Kasoori methi  -  1/4 tsp
Chopped coriander leaves  -  tsp
Salt  -  to taste

METHOD
Heat oil in a pan.
Add onion,ginger garlic paste,green chilly and saute for 2 - 3 mins..
Add garam masala powder,coriander powder,turmeric powder and 2 tbsp water and saute till oil leaves the pan.
Add tomato puree,tomato sauce and mix well.
Take a blender add cumin seeds,fennel seeds,mustard seeds,ginger paste and lemon juice and make a paste.
Add this lemon ginger paste in the pan.
Add paneer cubes and mix well.
Add kasuri methi,cream,green coriander leaves salt and 1/2 cup water and mix well.
Cover it and cook on a low flame for 2 - 3 mins.
Serve hot with chapatis.