GREEN GUAVA SOUP AND KHEEL KI TIKKI

Prep Time  : 25 mins
Cooking Time  : 45 mins
Serve  :  2

INGREDIENTS
For amrood soup/green guava
Hare amrod ki puree   -   1 cup
Black pepper powder  -  a pinch
Sugar  -  1 tsp
Salt  -  to taste
Milk  -  1/2 cup
Cardamom powder  -  a pinch
Lemon juice  -  1 tsp
Butter  -  1 tsp
METHOD
Wash and chop the green guava and pressure cook for five mins.
Once cooled,strain and churn in the blender.
Heat butter in a pan.'Add guava puree,black pepper powder,salt and sugar and lastly we add milk.
Once boiled,switch off the flame.
Add cardamom powder and lemon juice.

INGREDIENTS FOR KHEEL TIKKI

Grated boiled potato  -  1 cup
Kheel   -  1 cup
Red chilly powder  -  1/2 tsp
Grated ginger  -  1/2 tsp
Chopped green chilly  -   2
Bread crumb   -  2 tbsp
Salt  -  to taste
Oil  -   for frying
METHOD
Dip the kheel in one cup of water for five mins and drain extra water.
Take a large bowl add all above listed ingredients and also add kheel and mix well.
Shape each ball to flat patties of medium thickness.
Shallow fry in hot oil until golden in color.
Flipping once in between.
Always cook in medium flame.
Drain in paper napkin
Serve with hot soup.

APPLE CAESAR SALAD

Prep Time  :  15 mins

Total Time  : 15 mins
Serve  : 4

INGREDIENTS
Apple cut in cubed   -  1
Ripe pear cut in cubed  -  1
Olive oil  -  1 tbsp
Lemon juice  -  1 tbsp
Chopped garlic clove  -  1 - 2
Salt  -  to taste
Brown sugar  -  1 tbsp
Pepper powder  -  1/4 tsp
Mayo  -  1/2 cup

METHOD
Take a large bowl combine lemon juice,salt,olive oil,brown sugar,pepper and garlic clove to make a dressing.
Take a bowl add apple cubed,pear cubed and mayo and mix well.
Add dressing and mix well.
Serve chilled.

JEERA RICE /CUMIN SEEDS RICE

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

INGREDIENTS
Half done rice   -  1 cup
Cumin seeds/jeera seeds  -  1 tsp
Salt  -  to taste
Clarified butter  -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Heat clarified butter in a pan.
Add cumin seeds to crackle.
Add half done rice and mix well.
Add salt,coriander leaves and sprinkle some water and cover it for five mins.
Now jeera rice is ready to serve.
Garnish with coriander leaves and serve.

WHEAT FLOUR AND SEMOLINA HALWA

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

INGREDIENTS
Semolina  -  1/2 cup
Wheat flour  - 1/2 cup
Milk  -  2 cup
Sugar  -  3/4 cup
Cardamom powder  -  1/4 tsp
Raisins  -  1 tbsp
Crushed almonds  -  1 tbsp
Saffron  -  few strands
Clarified butter  -  1/2 cup

METHOD
Heat clarified butter in a pan.
Roast the semolina and wheat flour on medium flame until light brown in color and give out the fragrance.
After stirring further for 10  - 15 mins add sugar and milk.
The semolina and wheat flour absorbs the milk.
Stir properly otherwise lumps formed.
The whole mixture cook for 7 - 8 mins.
Add cardamom powder,raisins,crushed almonds and saffron strands.
The halwa is ready to serve.
Garnish with crushed almonds and saffron strands

MISTI DOI

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

INGREDIENTS
Milk  -  5 cup
Cardamom powder  -  3 - 4
Curd  -  4 tbsp
Sugar  -  100 gms

METHOD
Heat milk in a heavy bottom vessel.
Once boiled keep it in a low flame.
Once the milk reduced to 1/4 add sugar in a heavy bottom vessel and stir continuously till sugar melt.
When it caramelized add in the milk.
Take a matka and pour the milk.
Add 4 tbsp curd in the milk. and cover it.
After 10 - 12 hours the misti doi is ready to eat.

LASHUN KI CHUTNEY /GARLIC CHUTNEY

Prep Time : 20 mins
Cooking Time  : 5
Serve  : 4

INGREDIENTS
Garlic cloves   -  20
Red chilly powder  -  1.5 tsp
Roasted cumin seeds powder  -  1 tsp
Lemon juice  -  1 tsp
Salt  -  to taste
Black mustard seeds  -  1/4 tsp
Mustard oil  -  1 tsp

METHOD
Take a blender add garlic cloves,red chilly powder,roasted cumin seeds powder,lemon juice and salt and blend it.
Heat oil in a pan aad black mustard seeds to crackle and add in the chutney.
Keep in the freeze foe 10 days.
Serve with biryani or paratha.

PANEER MAKHMALI

Prep Time  : 10 mins
Cooking Time : 25 mins
Serve  -  4

INGREDIENTS
Cottage cheese/paneer  -  250 gms
Butter  -  2 tbsp
Oil  -  2 tbsp
Sliced onion  -  1
Ginger garlic paste  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Fresh cream  -  2 tbsp
Curd  -  2tbsp
Cashew nuts powder  -  1 tbsp
Tomato paste  -  2 tbsp
Salt  -  to taste
Chopped coriander leaves  -  1 tbsp
METHOD
Cut the cottage cheese/paneer into cubes
Heat butter and oil in a pan.
Add sliced onion and saute for one to two mins.
Add ginger garlic paste,red chilly powder,coriander powder and turmeric powder and 2 tbsp water and saute for one mins.
Add tomato paste and saute for 2 - 3 mins.
Add curd and cashew nuts powder and mix well.
Add fresh cream and salt and mix well.
Add one cup of water and bring to boil.
When it boiled add the paneer cubes and cook for five mins in low flame.
Garnish with coriander leaves and serve.

SURAN KI CHUTNEY

Prep Time :  10 mins
Cooking Time  : 10 mins

INGREDIENTS
Suran  -  250 gms
Lemon juice  -  2 tbsp
Chopped green chilly  -  4 - 5
Mustard  oil  -  1 tsp
Salt  -  to taste
Chopped garlic clove  -  5 - 6

METHOD
Wash and clean the suran.
Chop into small pieces.
Boil in a pressure  cooker.
When cooker release the whistle simmer for ten mins.
Once coole,ppel the skin of the suran.
Mash the suran and add green chilly, garlic cloves and salt and mix well.
Add mustard oil and lemon juice and mix well.

MATKA KULFI

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

INGREDIENTS
Full cream milk  -  5 cup
Whole dried milk/mawa  -  50 gms
Kesar/saffron  -  few strands
Sugar  -  4 tbsp
Roughly chopped almonds  -  1 tbsp

METHOD
Soak kesar/saffron in one tbsp cold milk.
Boil milk in heavy bottom vessel.
Once boiled keep it in a slow flame.
Once the milk reduced to 1/4 add mawa/whole dried milk and sugar and mix well.
Add saffron and roughly chopped almonds and mix well.
Let the milk cool down pour it into matka and cover with cling paper.
Keep it 4 - 5 hours in freezer.
Enjoy matka kulfi with family.

HYDERABADI CHOLE BIRYANI

Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 2

INGREDIENTS
Boiled chickpea   -  250 gms
Half done rice  -  250 gms
Sliced onion  -  2
Cinnamon  -  1 inch stick
Whole black pepper  -  3 - 4
Black cardamom  -  1
Green cardamom  -  1
Mace  -  1 piece
Ginger cut  in julienne  -  1 tsp
Cumin seeds  -  1/2 tsp
Sliced tomato  -  1
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Salt  -  to taste
Coconut milk  -  1 cup
Water -  1 cup
Mint leaves  -  1 tbsp
Coriander leaves  -  1 tbsp
Green chilly - 1 cut in slit
Oil   - 4 tbsp

METHOD
Heat oil in a pan.
Add sliced onion and  deep   fry till golden brown. and keep aside.
Now add cinnamon stick,green cardamom,black cardamom,cumin seeds and mace .
When it crackle add tomato,turmeric powder,coriander powder,red chilly powder and half cup of water.
Now we add boiled chickpea and salt and mix well.
Add half of fried onion in it.
Take a pan add first layer of half done rice.
Now add chole masale,mint leaves,coriander leaves,julienne of ginger,green chilly.
Second layer repeat the same process.
Now add coconut milk and cover it and  cook in a slow flame for five mins.
Garnish with fried onion and serve.

ITALIAN CHEELA

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

INGREDIENTS
Semolina /suji   -  1 cup
Water  -  2 cup
Salt  - to taste
Chopped capsicum  -  1/2 cup
Chopped cabbage  -  1/2 cup
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Oregano  -  1/2 tsp
Chilly flax  -  1/4 tsp
Grated processed cheese  -  100 gns
Soy sauce  -  1 tbsp
Oil  -  4 tbsp

METHOD
Take a large bowl add semolina,water and salt to make a thick batter.
Keep aside for 30 mins.
Heat 2 tbsp oil in a pan.
Add onion and saute for one mins.
Add ginger garlic paste and mix well.
Add cabbage and capsicum and cook till crunchy.
Add soy sauce,oregano and chilly flax and mix well.
Add grated cheese and turn off the flame.
Heat non stick pan grease with oil
Add two spoon batter and spread it.
And also add 1 tbsp fried veggies and cover it and cook for one mins in a medium flame.
Serve hot with ketchup.

SEMOLINA MATHRI

Prep Time  :  10 mins
Cooking Time  :  25 mins
Serve  : 6

INGREDIENTS
Semolina/suji   -  1 cup
All purpose flour  -  1 tbsp
Besan  -  1/4 cup
Oil  -  2 tbsp
Baking powder  -  a pinch
Salt  -  to taste
Crushed coriander seeds  -  1/4 tsp
Whole black pepper  -  4 - 5

METHOD
Take a large bowl combine all purpose flour,semolina,gram flour,salt,baking powder ,crushed coriander seeds,whole black pepper and two tbsp oil and mix well.
The texture should be crumbly.
Make a stiff dough with the help of water.
Cover the dough and keep aside for 15 mins.
Divide the dough into equal size balls.
Roll out the small size puri.
Then with palm gently press each roll in mathri shape.
Heat enough oil in a pan.
Deep fry on low flame till golden n crispy.
Serve hot with tea.

RIBBON PAKODA

Prep Time  : 15 mins
Cooking Time  : 25 mins
Serve :6

INGREDIENTS
Gram flour  -  1 cup
Rice flour  -  3/4 cup
Roasted gram flour   -  1/4 tsp
Asafoetida  -  1/4 tsp
Red chilly powder  -  --1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Oil  -  for frying

METHOD
Take a large bowl combine all above listed ingredients.
Make a smooth and soft dough.
Heat enough oil in a pan for deep frying the ribbon pakoda.
Use the sev making machine and fixed the ribbob pakoda plate.
Fill the machine with the gram flour.
When the oil is hot press the ribbon pakoda machine over the oil and put the gas on a medium flame
Repeat the process to finish the dough
Deep fry the ribbon pakoda for 2 - 3 mins and then turn over another side.
Drain in paper napkin.

KATORI CHAT

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

INGREDIENTS
For katori
All purpose flour  -  1/2 cup
Semolina/suji  -  1/2 cup
Baking powder  -  1/4 cup
Salt  -  to taste
Oil  -  2 tbsp
Oil  -  for frying
For chat
Boiled n chopped potatoes  -  1
Boiled chickpea  -  1/2 bowl
Sweet curd  -  1/2 cup
Salt  -  to taste
Red chilly powder  -  1/4 tsp
Chat masala  -  1/2 tsp
Sweet tamarind chutney  -  1/2 cup
Green chutney  -  2 tbsp
Sev  -  2 tbsp
Pomegranate seeds  -  2 tbsp

METHOD
Take a large bowl add all purpose flour,semolina,baking powder,salt and 2 tbsp oil and mix well.
With the help of water make a dough.
Make small balls.
Grease the bowl and stick the dough around it and prick it.
Heat enough oil in a pan.
Place the katori in the hot oil.
Fry the dough shape katori and pull out the katori.
Fry the dough shape katori golden n crispy on medium flame.
Place the fried katori on the plate.
Add boiled chickpea,boiled n chopped potato.
Add sweet curd,sweet tamarind chutney,green chutney.
Sprinkle red chilly powder,salt,black salt andchat masala
Garnish with sev and an ardana/pomegranate seeds and serve immediately.

CHURMER STREET FOOD

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

INGREDIENTS
Papdi  -  8
Boiled n chopped potato  -  2
Boiled chickpea  -   1 cup
Finely chopped onion  -  1
Finely chopped tomato  -  1
Finely chopped green chilly  -  2
Finely chopped coriander leaves  -  1 tbsp
Red chilly powder  -  1/4 tsp
Roasted cumin seeds powder  -  1/2 tsp
Black salt  -  1/2 tsp
Salt  -  to taste
Tamarind water  -  5 tbsp

METHOD
One tbsp tamarind soak in a one cup of water.
After one hour strain it .
Take  a large  bowl add boiled chickpea,boiled n chopped potato,onion,tomato,green chilly,coriander leaves and tamarind water and mix well.
Crush the papdi and add it.
Sprinkle red chilly powder,roasted cumin seeds powder,black salt and salt.
Garnish with coriander leaves and serve.

RAGDA PATTIES

Prep Time  : 25 mins
Cooking Time  : 50 mins
Serve : 4

INGREDIENTS
For ragda
Boiled yellow matar   -  1 cup
Finely chopped onion  -  1
Finely chopped tomato  - 1
Finely chopped green chilly  -  1/4 tsp
Ginger garlic paste  -  1 tsp
Garam masala powder  -  1/2 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Salt  -  to taste
Sweet curd  -  1/2 cup
Sweet tamarind chutney  -  2 tbsp
Pomegranate seeds  -  2 tbsp
Sev  -   2 tbsp
Oil  -  2 tbsp
Mustard seeds  -  1/4 tsp
Cumin seeds  -  a pinch
For patties
Boiled n mashed potato  -  2
Corn flour  -  2 tbsp
Bread crumb  -  1 tbsp
Red chilly powder  -  1/4 tsp
Chat masala  -  1/2 tsp
Salt  -  to taste
Ginger garlic paste  -  1/2 tsp
Oil  - 2 tbsp

METHOD
Heat oil in a pan.
Add mustard seeds and cumin seeds to crackle.
Add onion and saute for one mins.
Add tomato,green chilly and ginger garlic paste and saute for one to two mins.
Add garam masala powder,coriander powder,red chilly powder and turmeric powder and mix well.
Add yellow matar and salt and mix well.
Now ragde is ready
For patties
Take a large bowl add all above listed ingredients of patties  and make a patties.
Heat oil in a pan and shallow fry the patties
Take a plate add ragda and patties.
Spread  sweet curd,sweet tamarind chutney.
Sprinkle roasted cumin seeds,red chilly powder.
Garnish with sev and pomegranate seeds and serve.

CHANA DAL/BENGAL GRAM

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

INGREDIENTS
Bengal gram/chana dal  -  1 cup
Turmeric powder  -  1/2 tsp
Salt  -  to taste
Finely chopped onion  -  1
Grated ginger  -  1/2 tsp
Finely chopped coriander leaves  -  2 tbsp
Finely chopped green chilly  -  1/4 tsp
Garam masala powder  -  1/4 tsp
Finely chopped tomato  -  1
Oil  -  2 tbsp

METHOD
Boil chana dal with salt and turmeric powder and three cup of water in a pressure cooker
Heat oil in a pan.
Add onion ginger and tomato and saute for 2 - 3 mins.
Add green chilly and coriander leaves and mix well.
Add boiled chana dal and cook for five mins.
Add garam masala powder and turn off the flame.