CRISPY KARELA/CRISPY BITTER GOURD

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

INGREDIENTS 
Bitter gourd/ karela   -  250 gms
Salt  -  to taste
Oil  -  4 tbsp
Roasted cumin seeds powder  -  1 tsp
Turmeric powder   -  1/2 tsp
Red chilly powder  -  1/2 tsp

METHOD
Wash and cut bitter gourd/karela in a round shape.
Soak in salted water for half an hour.
Remove water from karela/bitter gourd.
Heat 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.
Serve with rice or chapatis.

APPLE HALWA

Prep Time  :  15 mins
Cooking Time  : 30 mins
Serve  : 2

INGREDIENTS
Grated apple   -   1 bowl
Milk  -  1 cup
Mawa/whole dried milk  -  2 tbsp
Sugar  -  1/2 cup
Cardamom powder  -   1/4 tsp
Saffron  -  few strands
Clarified butter  -  2 tbsp
Raisins   -   1 tbsp
Cashew nuts  -  1 tbsp
Almonds  -  1 tbsp

METHOD
Wash and grate the apple.
Heat clarified butter in a pan.
Add grated apple and milk and stir continuously till thick.
Add sugar ,saffron strands and cardamom powder and mix well.
Add mawa//whole dried milk and mix well.
Pour the apple halwa into the bowl and garnish with almonds,cashew nuts and raisins.

APPLE MALPUA

Prep Time  : 15 mins
Cooking Time  : 25 mins
Serve  -  4

INGREDIENTS

All purpose flour   -  1 cup
Apple     -  2
Milk      - 1 cup
Water     -  1/2 cup
Baking powder    - 1/2 tsp
Oil     -  for frying
For syrup
Sugar    - 1 cup
Water    - 1 cup
Cardamom powder   - 1/4 tsp

METHOD
Remove the skin of the apple and scoop out the seeds and cut them into roundels.
In a mixing bowl add whole dried milk,all purpose flour,milk,water,cardamom powder and baking powder and mix well.
Make a smooth batter.
In a medium in pan add sugar and water bring to boil stir occassionaly bring into 1 string  consistency.   Add cardamom powder in it.
Heat the oil in a pan,reduce the flame to medium.
Dip the apple roundels into the batter and place into the oil and cook till golden brown
Strain and soak the apple malpua into the sugar syrup.
Serve hot.

EGG AND POTATO CURRY

Prep Time  :  25 mins
Cooking Time  : 20 mins
Serve  : 2

INGREDIENTS

Boiled eggs- 2
Boiled potato  -  4
Chopped Onion- 1 medium
Ginger garlic paste- 1 tsp
Tomato- 1
Oil- 4 tbsp
Red chilly powder- 1 tbsp
Turmeric powder- 1 tsp
Garam Masala- little pinch
Cumin seeds- little pinch
Coriander powder- 1 tsp
Fresh coriander leaves- 100 gm
Salt to taste

METHOD-
Chop the onion and tomatoes. 

Heat 1 tbsp oil in a pan and fry the boiled eggs till brown. 

Drain and keep aside. 

Again heat the oil in pan and add boiled potato and fry till brown..

Again heat oil in the same pan put the cumin seeds to crackle. 
Then add the chopped onion saute till brown. 

Add tomato, red chilly powder, coriander powder, turmeric powder, ginger garlic paste, salt and cook it in medium flame approx 4-5 minutes. 

Add  1 cup water and simmer for 15-20 minutes.
Add the fried eggs and  fried potatoes andgaram masala in the pan and simmer for 5 minutes. 

Serve hot with fresh coriander leaves.

HOW TO BOIL POTATO IN MICROWAVE

Prep Time  : 5 mins
Cooking Time  : 6 mins
Serve : 2

INGREDIENTS
Potato  -  5 middle size
Poly bag  -  1

METHOD
Wash potato and place in the poly bag.
Slightly loose the knot and make some whole.
To allow steam to escape.
Microwave for six mins on high power.
Once cooled remove the skin of the potato.

GULAB KHEER /ROSE PAYESH

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

INGREDIENTS
Milk  -  5 cup
Gobind bhog rice  -  1/4 cup
Sugar  -  4 tbsp
Saffron  -  few strands
Rose petals  -  3 tbsp
Crushed cashew nuts  -  1 tbsp
Raisins  -  1 tbsp

METHOD
Soak gobind bhog rice in water for 1/2 an hour.
Drain it and grind coarsely.
Boil milk in a heavy bottom vessel.
Once boiled,keep it in the low flame.
Add rice and saffron strands and stir in between thickening the rice.
Cook well till it gets thick and rice is fully done.
Add sugar and mix well.
Once the mixture cooled add 2 tbsp rose petals and mix well.
Garnish with rose petals and crushed cashew nuts and raisins.

RIDGE GOURD SUBJI WITHOUT ONION N GARLIC

Prep Time  :10 mins
Cooking Time  : 25 mins
Serve : 2

INGREDIENTS
Ridge gourd  -  500 gms
Bengal gram / chana dal  -  50 gms
Whole red chilly  -  1
Turmeric powder  -  1/4 tsp
Cumin seeds  -  1/4 tsp
Salt  - to taste
Oil  -  2 tbsp

METHOD
Soak Bengal gram/chana dal for 3 - 4 hours  and strain it.
Peel and wash ridge gourd and chop it.
Heat oil in a pressure cooker'
Add cumin seeds and whole red chilly to crackle

Add ridge gourd ,Bengal gram,turmeric powder and cover the lid and steam it.
When cooker release the whistle simmer the flame for ten mins.
Once cooled open the lid an d cook for 5 -7 mins till water absorb it.
Add salt and cook for 5 mins.
Serve with steamed rice.

ALOO PURI / POTATO PURI

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

INGREDIENTS
Wheat flour  -  1 cup
Boiled n mashed potato  - 2 medium size potato
Semolina /suji   -  2 tbsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Chopped coriander leaves  -  1 tbsp
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Oil  -  for frying

METHOD
Take a large bowl add wheat flour,semolina/suji,turmeric powder,red chilly powder,salt,carom seeds,onion seeds,coriander leaves,2 tbsp oil and boiled n mashed potato and mix well.
To get crumble texture.
Make a dough with little water.
Cover with muslin cloth and keep aside for 30 mins.
Make small size ball out of it and roll out puri.
Heat enough oil in a pan and add the puri.
Lower the heat and fry till light brown.
Serve hot.

MURGH BADAMI / ALMOND CHICKEN

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

INGREDIENTS
Chicken pieces   -  500 gms
Blanched almond paste  -  7 - 8 almond
Boiled onion paste  -   2 big size
Ginger garlic paste  -  1 tbsp
Red chilly powder  -  1 tbsp
Turmeric powder  -  1/2 tsp
Coriander powder  -  1 tsp
Nutmeg powder  -  1/2 tsp
Green cardamom  -  2 - 3
Black cardamom  -  1
Cloves  -  2 - 3
Mace powder  -  1/2 tsp
Garam masala powder  -  1/2 tsp
Hung curd  -  2 tbsp
Salt  -  to taste
Clarified butter  -  4 tbsp
Water  -  2 cup

METHOD
Heat clarified butter in a pan.
Add green cardamom,black cardamom and cloves to crackle.
Add boiled onion paste,ginger garlic paste and saute.
Add red chilly powder,turmeric powder,coriander powder and hung curd and mix well.
Add chicken pieces and mix well.
Add blanched almonds paste and mix well.
Add garam masala powder,nut meg powder,mace powder and salt and two cup of water.
Cover it and cook on a low flame for 10 - 15 mins.
Garnish with peeled and sliced almonds.
Serve hot with naan or chapatis.

PANEER KALEJI MASALA

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

INGREDIENTS
Cottage cheese/paneer cubes   -  250 gms
Sliced onion  -  1 onion
Onion paste  -  1 onion
Ginger garlic paste  -  1 tsp
Finely chopped green chilly  -  1
Cumin seeds  -  1/4 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Coriander powder  -  1 tsp
Garam masala powder  -  1/2 tsp
Hung curd  -  2 tbsp
Poppy seeds  -  1 tbsp
Salt  -  to taste
Water  -  1/2 cup
Finely chopped coriander leaves  -  1 tbsp
Oil  -  3 tbsp
Black tea leaves  -  2 tsp

METHOD
Cottage cheese/paneer cut in cubes.
Boil 2 cup water in a pan.
Add black tea leaves and boil it.
 When it boils strain it.
Place the paneer cubes in this tea water.
Leave it for 2 hours and strain it.
Heat oil in a pan.
Add cumin seeds to crackle.
Add sliced onion and saute for one mins till transparent.
Add onion paste,ginger garlic paste and green chilly and fry till golden brown.
Add coriander powder,red chilly powder,turmeric powder and one tbsp water and saute for 2 - 3 mins.
Soak poppy seeds in half cup of water for 1/2 n hour and make a fine paste.
Add poppy seeds paste,garam masala,hung curd and saute till oil leaves the pan.
Add one cup of water and boil for five mins.
Add paneer cubes and salt and mix well.
Cook for 3 - 4 mins.
Garnish with coriander leaves and serve.

MOTA DANA JAIPUR SWEET DISH

Prep Time  : 25 mins
Cooking Time  : 45 mins
Serve  : 4

INGREDIENTS
Split yellow urad dal   -  1/2 cup
Sugar  -  2 cup
Cardamom powder  -  1 tbsp
Baking powder  -  a pinch
Vanilla essence  -  1 tsp
Clarified butter  -  for frying

METHOD
Soak split dal for 3 - 4 hours and grind to make a fine paste.
Whisk the split urad dal paste till light and fluffy.
Add baking powder and vanilla essence and mix well.
In this sweet dish make two types of sugar syrup.
First we heat 1/2 cup of water and 3/4 cup of sugar in a pan till sugar dissolves.
Make one stir consistency,add cardamom powder.
And second one is three stir consistency.
Heat remaining sugar and 1/2 cup of water in a pan till sugar dissolves to make thick sugar syrup or three stir consistenc and add cardamom powder..
Heat clarified butter in a pan.
Deep fry the urad dal ball until golden n crispy on a low flame.
Strain it and dip in the one stir sugar syrup consistency and leave it for 15 - 20 mins.
After 20 mins remove the urad dal fried ball from one stir sugar consistency and add in the thick sugar syrup or three stir consistency and cook for one to two mins.
Now mota dana is ready to eat.

GUAVA LEMONADE

Prep Time  : 10 mins
Total Time  : 10 mins
Serve  : 2

INGREDIENTS
Guava pulp  -  1 cup
Sugar  -  2 tbsp
Black salt  -  a pinch
Lemon juice  -  1 tbsp
Ice cubes  -  1 cup
Water  -  1/2 cup

METHOD
Wash and chop guava.
Take a blender add guava pulp,sugar,black salt,lemon juice and half cup of water and blend it.
Pour the mixture into the glass.
Garnish with ice cubes and serve.

USAL PAV

Prep Time  : 10 mins
Cooking Time  : 25
Serve  : 2

INGREDIENTS
Green moong sprout  -  1 cup
Chopped onion  - 1
Chopped tomato  -  1
Ginger garlic paste  - 1 tsp
Red chilly powder  -  1/4 tsp
 Turmeric powder  -  1/4 tsp
Garam masala powder  -  1 tsp
Lemon juice  -  1 tbsp
Rai/black mustard seeds  - a pinch
Salt  - to taste
Green chilly  -  1
Oil  - 2 tbsp
Chopped coriander leaves  -  1 tbsp
Pav  - 2

METHOD
Heat oil in a pan.
Add rai/black mustard seeds to crackle.
Add chopped onion and saute for one mins.
Add ginger garlic paste,red chilly powder.turmeric powder,garam masala powder and salt and saute for 3 - 4 mins.
Add chopped tomato and mix well.
Add green moong sprout and one cup of water.
Cover it and cook for 10 to 15 mins in a low flame.
Pour lemon juice and turn off the  flame
Garnish with coriander leaves.
Heat butter in a pan.
Place the pav and cook for one mins.
Serve the usal pav with raw onion.