CORN PANCAKE

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

INGREDIENTS
Grated fresh corn    -   1 cup
Gram flour   -  2 tbsp
Red chilly powder  -  1/2 tsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Take a bowl add corn,gram flour,red chilly powder,salt and mix well.
Make a thick batter with the help of water.
Heat oil in a pan.
Add one tbsp batter and spread it.
Flip when done on one side.
Drizzle the oil.
Serve hot with green chutney.

PYAAZ KI KACHORI

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

INGREDIENTS
All purpose flour / maida     -    2 cup
Oil    -  2 tbsp
Salt  -  to taste
Carom seeds  -  a pinch
Water  -  as required
Oil  -  for frying
For stuffing
Finely chopped onion   -  4 medium size
Cumin seeds  -  1/4 tsp
Asafoetida / hing  -  a pinch
Roughly crushed coriander seeds  -  1 tsp
Crushed fennel seeds  -  1 tsp
Finely chopped green chilly  -  1 tsp
Ginger paste  -  1/2 tsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Amchur powder  -  1/4 tsp
Gram flour   -  2 tbsp
Salt  - to taste
Oil  -  2 tbsp
Coriander leaves  -  1 tbsp
 in the centre and seal it properly.

METHOD
Heat oil in a pan.
Add asafoetida,cumin seeds,crushed coriander seeds,crushed fennel seeds.
Let them splutter and saute for one mins.
Then add chopped green chilly and ginger paste.
Add onion and saute for 2 - 3 mins.
Add gram flour,red chilly powder,turmeric powder and garam masala powder and cook for 3 - 4 mins.
Add amchur powder and salt and mix well.
Now stuffing is ready.
For making kachoris
Heat enough oil in a pan for deep frying.
First on high flame then make it medium or slow.
Now divide the dough into equal size ball.
Now flatten the balls with your palm..
Place a small ball of the stuffing in the centre and seal it properly.
Now roll the balls.
It should be little thick.
Place the kachori in the oil for frying.
Fry in small batches.
Fry until becomes brown and crispy.
Serve hot.

KHATTA MEETHA KADDU / PUMPKIN

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

INGREDIENTS
Chopped pumpkin / kaddu     -   1 cup
Chopped raw mango  -  1/2 cup
Chopped green chilly  -  1/4 tsp
Panch phoren(cumin seeds
feenel seeds,rai,methi seeds,
asafoetida)               -        1/2 tsp
Turmeric powder     -   1/4 tsp
Coriander powder    -   1 tsp
Red chilly powder    -  1/2 tsp
Dried mango powder /amchur   -   1/2 tsp
Salt    -  to taste
Jaggery/gur  -  4 tbsp
Oil  -  2 tbsp

METHOD
Heat oil in a pan.
Add panch foren to crackle.
Add pumpkin /kaddu,raw mango and green chilly.
Add turmeric powder,red chilly powder,coriander powder,garam masala powder,salt and amchur powder and also add two tbsp of water and mix well.
Cover it and cook in a low flame for five mins.
Add jaggery/gur and mix well.
Serve with puri.

RICE CHEESE CUTLET

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

INGREDIENTS
Over cooked rice   -  1 cup
Bread crumb   -  3 tbsp
Cheese  -  50 gms
Chilly flex  -  1/2 tsp
Salt  : to taste
Chopped coriander leaves  -  1 tbsp
Oil  - for frying

METHOD
Mashed the over cooked rice.
Divide the dough into four equal balls.
Stuff the cheese  and seal it.
.Take a bowl add bread crumbs,salt,green coriander leaves,chilly flex and mix well.
Sprinkle some water in the rice balls.
Coat them with bread crumbs mixture.
Heat oil in a pan.
Deep fry the rice balls until brown n crispy.
Serve hot with ketchup.

LAAL SAAG / BHAJI

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

INGREDIENTS
Laal saag / bhaji      -      250 gms
Whole red chilly     -    1
Finely chopped garlic  -  1 tsp
Chopped onion  -  1 medium size
Oil  -  2 tbsp
Salt  -  to taste

METHOD
Remove the root part.
Wash properly cut into small pieces.
Heat oil in a pan.
Add cumin seeds and whole red chilly to crackle.
Add onion and garlic and fry for a while.
Add laal ssg / red leaves and cook in steam.
Cover it.
Add salt and cook well till all water gets dried up.
Serve with rice or chapati.

ANARSE KI GOLI

Prep Time : 3 days
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Basmati rice  -  one and half cup
Sugar   -  1/2 cup
Clarified butter  -  2 tbsp
Milk  -  2 tbsp
Sesame seeds  -  2 tbsp
Oil  -  for frying

METHOD
Wash and soak the rice for three days.
After 12 hours change the water.
Rinse the soaked rice and allow to dry in a kitchen towel for two to three hours.
Grind to a coarse powder.
Also grind the sugar to make a powder.
Take a bowl add rice powder,sugar powder and two spoon clarified butter and mix well.
To make a dough with the help of two spoon milk.
Allow to rest for nine to ten hours.
Divide the dough into lemon size balls.
Coat each ball with sesame seeds.
Deep fry in a medium heat until brown and crispy.

LOTUS SEEDS RAITA / MAKHANA RAITA

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

INGREDIENTS
Lotus seeds / makhana     -     3/4 cup
Curd   -  1 cup
Red chilly powder  -  1/4 tsp
Garam masala powder  -  a pinch
Roasted cumin seeds powder  -  1 tsp
Black salt   -  1/2 tsp
Coriander leaves  -  1 tsp

METHOD
Dry roast the lotus seeds / makhana in a pan.
Once cooled,crush in a blender.
Take one bowl curd and whisk it.
Sprinkle red chilly powder,roasted cumin seeds powder,garam masala powder,black salt and mix well.
Add roasted and crush makhana and coriander leaves and mix well.
Garnish with coriander leaves,red chilly powder and roasted cumin seeds powder.