Sukhdi (Golpapdi)

Ingredients 

• 1.5 cup - Wheat flour
• 1 cup - Jaggery 
• 1 cup - Ghee (clarified butter melted)
• 2 tbs - Edible Gum (optional)
• 1 tbs - Finely chopped cashew, almonds and pistachios

Method

1. Grease the plate with 2-3 drops of ghee and keep it aside.
2. Heat the ghee in a pan on medium high.
3. Add edible gum into ghee and fry then until golden brown and double in size.
4. Now remove Gum from ghee and keep it aside to cool down.
5. In same ghee add wheat flour and roast it until golden brown stirring continuously.
6. Now remove the pan from heat and then add jaggery . Mix it well.
7. Add edible Gum.
8. Mix together very well so there will be no lumps.
9. Now transfer the mixture in greased plate.
10. Spread the mixture evenly and smooth out the surface with back of spatula.
11. Sprinkle finely chopped dry fruit on top and press it gently .
12. Keep aside to cool for 5-10 mins. And cut square pieces out of it.
13. Golpapdi is ready to eat.

Banana date shake with vanilla ice cream.

Ingredients:

• 6 to 7 Seedless Dates
• 1cup Milk
• 1 cup Vanilla Ice-cream
• 1 teaspoon Coco Powder
• 1 banana

Method:

1. Blend all ingredients in a blender.
2. Pour the banana date shake in glass.
3. Sprinkle coco powder on it.
4. Serve chilled.

Muli Paratha

Ingredients

• White Radish shredded ( muli)- 1 cup
• Salt – to taste
• Cilantro finely chopped - 4 tsp
• Green Chilies – to taste, finely chopped
• Carom Seeds  – 1/4 tsp
• Red Chili Powder 1/2 tsp (Optional)
•  Turmeric Powder – 1/4 tsp (Optional)

For the dough:

Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Warm Water – 2 cup

Extra Flour – for dusting
Oil – for pan frying

Method

1. Mix Salt and Oil with Flour and add warm Water. Knead to form semi-firm dough.

2. Coat dough with few drops of Oil, cover and set aside for 15 minutes.

3. Sprinkle shredded Radish with Salt, mix well and set aside for 5-10 minutes. The salt will pull out the water from the Radish.

4. Squeeze out and discard all of the water from the Radish.

5. Add Cilantro, Green Chilies, Carom Seeds,Red Chili Powder and  Turmeric Powder to the Radish. Mix well.

6. Divide dough into approx 8 balls. Divide Radish mixture into 8 portions.

7. Roll out one dough ball into a small disc using dry flour to prevent sticking.

8. Place one portion of Radish mixture in the center of the disc.

9. Wrap the dough around the Radish mixture to form a ball.

10. Dip the ball into dry flour once again and roll out the paratha.

11. Shake off any excess dry flour and place the paratha on a hot tava.

12. When bubbles appear, flip the paratha over.

13. Wait approx 30 – 40 secs and spread a little oil on the top. Flip the paratha back to the other side and gently press to cook.

14. Spread a little oil onto this side. Continue to flip and press until the appearance of raw dough has gone.

15. Serve paratha hot with pickle or yogurt .

Strawberry mousse..

Ingredients 

•  1/2 unsweetened natural yogurt
• 5 to 6 strawberries
• 4 tsp  sugar
• 2 tsp gelatin in powder
• 1 strawberry for the decoration

Method

1. Mix all the ingredients except gelatin powder  and blend it.
2. Dissolve the gelatin in 4 tsp warm water.
3. Mix with the strawberry mixture.
4. Pour the mousse into serving glass.
5. Put the mousse into the fridge for 2 -3 hours.
6. Serve very cold.

Bread Chapati Chivda.....,)

Ingredients:

• 6 Bread Slices
• 2 to 3 Chapati
• 4 tsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 onion finely chopped
• 1/2 tsp turmeric powder
• pinch of hing
• 5 to 6 curry leaves
• salt to taste
• 4 tsp raw peanuts
• coriander leaves for garnishing

Method:

1) Cut bread slices & chapati in to small pieces.
2) Heat oil, add peanuts and fry till it gets nice brown color.
3) Now take out peanuts and in the same oil add mustard seeds, cumin seeds, pinch of hing,  curry leaves, green chillies and onions and fry till it gets light golden color.
4) Add turmeric powder and add bread  & chapati pieces, add salt, mix.
5) Garnish with chopped coriander leaves and fried peanuts.

Shahi Matar Palak....):)

Ingredients

• 1 cup green peas
• 1 1/2 cup palak paste
• 1/2 cup tomato paste
• 1/2 cup onion paste
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 cloves
• 1 stick cinnamon
• 2 cardamoms
• 1/2 tsp sugar
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder 
• 1 tsp Coriander Powder 
• 1 tbsp fresh cream
• 1 tbsp oil
• 1/2 cup water
•  salt to taste 
•  2 tsp greted cheese

Method

1. Boil palak and make puree of it.
2. Now in pan heat oil add cloves,cinnamon stick, cardamoms and onion paste cook it for 2 to3 min.
3. After 2-3 min add green peas cook it for 2 min.
4. Now add ginger, garlic paste and tomato paste cook it for 3 min.
5. Now add cream after a min add palak paste, red chilli, Coriander Powder turmeric powder  ,salt, sugar and water cook it for 3-4 min.
6. Garnish the Shahi Matar Palak before serving with greted cheese.

Dal Makhani

Ingredients

• 3/4 cup whole black lentil
• 2 tbsp kidney beans
• salt to taste
• 3 tbsp butter
• 1 tsp cumin seeds 
• 2 red chilles 
• 1 stick cinnamon
• 2 cloves 
• 3 cardamoms
• 1/2 cup finely chopped onions
• 1/2 tsp ginger 
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder 
• 1 1/2 cups fresh tomato puree
• 1/2 cup cream
• 2 tbsp chopped coriander  
• 1 tbsp fresh cream for the garnish

Method

1. Clean, wash and soak the whole black lentil and kidney beans overnight.

2. Drain, add 2 cups of water and salt and pressure cook for 6 to 7 whistles or till the dals are overcooked.

3.  Allow the steam to escape before opening the lid.

4.  Whisk till the dal is almost mashed. Keep aside.

5.  For the tempering, heat the butter in a deep pan and add the cumin seeds.

6.  When the cumin seeds crackle, add the red chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.

7.  Add the ginger-garlic paste, red chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.

8.  Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.

9.  Add the cream and mix well. Simmer for 2 to 3 more minutes. Serve hot garnished with fresh cream.

Italian bread pizza .)

    Ingredients

• Italian Bread slices - 3
• For pizzaToppings( green, red and yellow bell peppers ,broccoli,carrot,,cabbage corn,green beans ,Onion ,tomato ,pineapple ,Mushrooms, olives )chopped
• mozzarella cheese
• Pizza sauce - 2 tbsp
• Italian seasoning - a pinch
• Chilli Flakes - a pinch

      Method

1.  Spread some pizza sauce over each slice.
2.  sprinkle some pizza toppings.
3. sprinkle italian seasoning, Chilli Flakes.
4. Then Sprinkle grated cheese on top.
5. Bake in a preheated 400 degree oven for 10-12 minutes, or until the crust is crispy and the cheese is melted.
6. Serve hot Italian bread pizza .

Churma Laddu

 Ingredients:

• 2-cup wheat flour
• 1-cup Soji
• 1\2-cup warm ghee
• 1-cup warm water
• 1 -cup Jaggery
• 1\4-cup chopped almonds
• 1\4-cup chopped cashewnut
• 1\4-cup kismis
• 2-tbsp poppy seeds
• cardamom powder
• Ghee for frying.

  Method:

•  In a bowl mix the wheat flour, semolina  and ghee. Combine the ghee well with the flour. 
•  Gradually add water, very little at a time and knead the dough to get a hard ball of dough. 
• Then make any desire shape of muthiya.
•  Heat the ghee in fry pan.
•  Fry all muthiya in ghee until they are golden brown.
•  Make small part for cooling at room temperature.
•  Finely crush pieces in mixer,into this mixture, add the cardamom powder  . And stir to mix well.
•  Heat a pot on medium heat, and melt the ghee. Once the ghee has started melting, add the jaggery. Reduce the temperature and continuously stir to melt and mix the ghee and the jaggery well. 
• Add the powdered  mixture  into the ghee and jaggery base. Remove the whole mixture into a mixing bowl and add chopped almond, cashewnut, kismis and mix well .
• Make the ball shaped laddus with your hands and decorate with poppey seeds.
   

Gobi Manchurian ...)

Ingredients:

• Cauliflower – 1/2 medium, cut to bite-size florets
• Oil – for deep frying

For the batter:

• All-purpose Flour – 5 Tbsp
• Corn Starch – 3 Tbsp
• Salt – 1/4 tsp
• Black Pepper – 1/4 tsp
• Water – 1/4 cup plus 2 Tbsp

For the sauce:

• Oil – 1 Tbsp
• Onion – 1/2 medium, chopped finely
• Green Chilies – to taste, cut diagonally
• Garlic – 3 large cloves, chopped finely
• Ketchup – 2 Tbsp
• Red Chili Sauce – 2 Tbsp or to taste
• Soy Sauce – 4 tsp or to taste
• White Vinegar – 2 tsp
• Water – 4 Tbsp
• Corn Starch – 2 tsp
• Green Onions – 2 stalks, cut diagonally for garnishing

Method:

1. Heat Oil in a medium non-stick pan.
2. Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
3. Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
4. Add Soy Sauce and Vinegar and mix well.
5. Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
6. Keep sauce aside.
7. To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
8. Coat Cauliflower pieces well with batter and deep fry until Cauliflower is a medium dark brown color.
9. Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat Cauliflower completely.
10. Add Green Onions and toss again.
11. Serve immediately.

veggie wrap..)

      Ingredients

• rotis 3 to 4
• 4 tbsp mayonnaise

        Ingredients for A Salad

• 1/2 cup panner
• cheese greted 1/2 cup
• lemon juice 2 tbsp
• green capsicum cut into thin strips 1 medium
• yellow capsicum cut into thin strips 1 medium
• red capsicum cut into thin strips 1 medium
• onion sliced 1 large
• sallt to teste
• chaat masala to teste
• balck pepper powder to teste
• 1 cup shredded lettuce
• 1/2 cup thinly sliced tomatoes
• 1/2 cup bean sprouts
• 1/2 cup thinly sliced spring onions
• 1/2 cup thinly sliced carrots
• 2 tbsp finely chopped coriander 
• 2 tbsp finely chopped mint leaves.  
• 1/2 tsp roasted cumin seeds  powder.

For The Tomato-garlic Chutney

• 2 tsp oil.
• 1/4 cup finely chopped spring onions whites.
• 1 tbsp finely chopped garlic .
• 3 whole dry  red chillies , soaked drained and chopped
• 1 cup finely chopped tomatoes.
• 1 tbsp tomato ketchup.
• 1 tbsp finely chopped spring onion greens.
• 1 tbsp finely chopped coriander .
• salt to taste.

Method:

For the tomato-garlic chutney
1. Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.

2. Add the garlic, chillies and sauté on a medium flame for 1 to 2 minutes

3. Add the tomatoes and approx. 2 to 3 tbsp water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.

4. Add the tomato ketchup, spring onion greens, coriander and salt, mix well and cook on a medium flame for 1 to 2 minutes. Use a potato masher to lightly mash the mixture and keep aside.

For the salad

1 .In a big bowl add all Ingredients for salad an d mix well.

How to proceed

1. Just before serving, warm a roti on a non-stick tava.

 2..Place the roti on a clean dry surface and spread 2 tbsp of the tomato-garlic chutney evenly over it.

3. Arrange 1/4 th of the salad and spread 1 tbsp of mayonnaise in a row in the centre of the roti and roll it up tightly.

4. Serve immediately.

Sweet corn soup In Bread Bowl

      Ingredients

• Corn  – 2  cup
• French Beans (finely chopped) – 1/2 cup
• Spring onion (finely chopped) – 2 Tbsp
• Carrot (finely chopped) –1/2 cup 
• Cabbage (finely chopped) – 1/2 cup
• Salt and freshly ground pepper – to taste
• Cumin Powder – 1/2 Tbsp
• Water – 3 cups to dilute the soup
• For Corn Paste
• Corn starch – 1 Tbsp
• Water –6 Tbsp

    Method

• Boil the corn  in 1 cup of water till mushy. (approx 10 mins covered).
• Now in a seperate sauce pan add in all the vegetables (inchluding the 1/2 cup of seperated corn) except spring onion. Add 6 Tbsp of water and cover to cook till the vegetables are just tender.
• Make the lump free corn starch paste by mixing corn starch and cold water and set it aside.
• Blend the boiled corn with half cup of water till smooth.
• Add corn puree into the cooked vegetables and water, salt, pepper, cumin powder and corn flour mixture and boil for 10 mins.
• Seperate the foam that appears on top and serve immediately topped with the spring onions in the bread bowl. 

Badam Milk

  Ingredients

• 2 cup milk
• 20 almonds
• 20 pistachios
• 1/8 teaspoon cardamom powder
• 4 to 8 tablespoons sugar adjust to taste
• few strands of saffron

  Method

1. Soak the almonds and pistachios for about 10 minutes in hot water. Blanched the almonds and pistachio.
2. Grind the almonds and pistachios using 2-3 tablespoons of milk until smooth.
3. Boil the milk in a heavy bottom pan over medium high heat stirring occasionally to prevent burning.
4. Add the almond paste, sugar, cardamom and saffron strands. Lower the heat to low and let it simmer for 4-5minutes stirring often.
5. Turn of the heat, serve warm or chilled.
6. Garnish the milk before serving with pistachios & saffron.

Puran Poli

INGREDIENTS

• 1 cup split yellow pigeon peas (toor dal)
• 2 tablespoons clarified butter (ghee)
• 1 & 1/3 cup sugar
• 1 & 1/2 cup wheat flour
• 1/4 teaspoon saffron
• 1 teaspoon  cardamom powder
• 1/4 teaspoon nutmeg powder

METHOD

1. Mix 1 cup of split yellow pigeon peas with 2 cups of water. Put it in a vessel and pressure cook it for 2-3 whistles with some water in pressure cooker.
2. Churn the daal with a hand blender. 
3. Add the blended mixture in a  pan on a slow or medium flame.
4. Once it is hot, add sugar. Stir it well till the sugar melts.
5. Reduce the flame and let the mixture heat up for some time.
6. In a mixing bowl, take 1 & 1/2 cup of wheat flour. Add 1 & 1/2 tbsp. of clarified butter (ghee) Add water and knead the dough for a roti. 
7. Roll a little bit of clarified butter over the dough. Keep the dough aside for 10-15 minutes.
8. Once the daal mixture is boiling hot, add few saffron sprigs. Stir the mixture continuously so that it doesn't stick to the bottom of the pan. 
9. Once the mixture thickens, add all the powdered  ( cardamom powder, nutmeg powder and 1 tbsp. clarified butter.) Stir well.
10. After the mixture thickens completely and is difficult to stir, its ready. Keep it aside for some time and let it cool down completely.
11. Once it cools down, take 1 inch small balls out of the mixture. 
12. Make small round ball of the dough as well and roll them into a small roti.
13. Place the sweet mixture ball in the centre of the roti and cover it by overturning the roti. Cut the edges with a sharp edged bowl and roll again carefully. 
14. Cook the roti by applying clarified butter (ghee) on both the sides and flipping it over the pan as required.
15. Serve the rotis with ghee.

Dal Dhokli

                                       Ingredients

    For Dal:

• Toor Daal – 1/2 cup 
• Whole Raw Peanuts – 2 Tbsp
• Fenugreek Seeds (Methi) – 1/8 tsp
• Water – 2 cups
• Oil – 1 Tbsp
• Ghee (Clarified Butter) – 1 tsp
• Cinnamon Stick – 1 inch piece
• Cloves – 3
• Mustard Seeds – 1/2 tsp
• Ajwain (Carom Seeds) – 1/4 tsp
• Dry Red Chili – 2
• Asafoetida (Hing) – 1/4 tsp
• Turmeric Powder – 1/4 tsp
• Curry Leaves – few
• Ginger – 2 tsp (minced)
• Green Chilies – to taste (minced)
• Tomato – 1 large, chopped
• Water – 5 cups
• Salt – 2 tsp or to taste
• Jaggery – 2 Tbsp or to taste 
• Tamarind Pulp – 1 Tbsp or to taste
• Red Chili Powder – 1/2 tsp or to taste
• Garam Masala – 1 tsp
• Cumin Powder – 1 tsp
• Coriander Powder – 2 tsp
• Lemon/Lime Juice – to taste
• Cilantro  – chopped, for garnishing
• Ghee - drizzle over the top at the time of serving

   For the Dhokli:

• Chapati (Whole Wheat) Flour – 1 cup
• Chickpea Flour (Besan) – 1 Tbsp
• Ajwain (Carom Seeds) – 1/4 tsp
• Turmeric Powder – 1/4 tsp
• Salt – 1/2 tsp
• Red Chili Powder – 1/2 tsp or to taste
• Oil – 1 Tbsp
• Warm Water  1/4 cup

     

   Method:

•  In a pressure cooker, add drained Toor Dal, Peanuts, Fenugreek Seeds and 2 cups Water. Pressure cook for or 5-6 whistles . Allow pressure to go down by itself before opening pressure cooker.
•  In a bowl, add all ingredients for  the dhokli  n  make a stiff dough .cover and let rest   for at least  15 minutes.
•  In a large pot, heat Oil . Once hot, add Cinnamon Stick, Cloves, Mustard Seeds allow them to pop, Ajwain, Dry Red Chili, Asafoetida, Turmeric Powder, Curry Leaves, Ginger and Green Chilies,Tomatoes . mix
•  Add cooked Dal, 5 cups Water, Salt, Jaggery, Tamarind Pulp, Red Chili Powder, Garam Masala, Cumin Powder and Coriander Powder.
•  Then, divide the dough into three protions.Lightly grease rolling surface and roll out dough balls into thin discs.With a sharp knife cut dough into small diamond shapes .
•  Once Daal comes to a boil, reduce heat to medium and drop in the dhokli  into the boliing dal.
• Cover and cook for approximately 20 to 30 minutes, stirring in between.
• Once cooked, switch off stove and add Lime or Lemon juice to taste.
• At the time of serving, garnish with Cilantro Leaves and drizzle Ghee over the top.