Chilli paneer kabab

Ingredients:

•    Paneer cubes 1 cup, cubed into big chunks
•   Tomato 2 Medium , cut into big cubes
•   Red onion  2 Medium, cut into big cubes
•   Green bell pepper 2 Medium, cut into big cubes
•   Red bell pepper 2 Medium, cut into big cubes
•   Yellow bell pepper 2 Medium, cut into big cubes
•   Pineapple 1 Cup , cut into big cubes (Optional)
•   Olive oil 1 Tablespoon
•   Juice of lemon 1 Tablespoon 
•   Yogurt  2cup
•   Sugar 2 Tablespoon 
•   Tandoori garam masala/Punjabi masala 1 Tablespoon
•   Paprika 1 Tablespoon
•   Chaat masala 1/2 Teaspoon
•   Garlic powder 1 Teaspoon
•   ginger powder 1  Teaspoon 
•   Cumin powder 1 Teaspoon
•   Hot sauce 1 Tablespoon
•   Sweet and sour sauce 1 Tablespoon
•   Salt To Taste
•   Fresh cilantro 2 Tablespoon, chopped finely
•   Skewers

Method:

1.  Cut the paneer and the vegetables into big chunky cubes and put them into a large mixing bowl. 
2.  Into the bowl add olive oil, juice from 1/2 fresh lemon,yogurt, sugar , tandoori garam masala, paprika, chaat masala, garlic powder,ginger powder, cumin powder, hot sauce, sweet and sour sauce, salt and finely chopped fresh cilantro. Mix to combine all the ingredients well. 
3.  Cover and set aside to marinate for about 1 to 2 hours. 
4.  Preheat the grill to 350 F. 
5. Arrange the paneer, bell peppers, onion and pineapple pieces into skewers alternatively. 
6.  Line the skewers into the preheated grill. Keep turning the sides of the skewers so that all the vegetables and paneer pieces cook evenly. 
7.  Grill for about 15 to 20 minutes till you see the edges turning brown in color. 
8.  Serve the Chilli paneer kabab warm. 

MANGO LASSI..

Ingredients:

• 1 cup Chopped Mango
• 1/2 cup Yogurt
• 1/4 cup Milk
• 4 to 5 tablespoon Sugar (as per taste)
• 1 teaspoon Cashew nut chopped (for garnishing)
• 1 cup crushed ice

Method:

1. Mix all the ingredients except cashew-nut and blend it.
2. Pour in the glass and garnish with cashew nut .
3. Serve Chilled.

Doodhi/Lauki Kofta Curry.

Ingredients:

• Lauki/Doodhi (Grated) - about 4 cups
• Chickpea Flour/Besan - about 1/2 cup
• Coriander/Dhania Powder - 1 tsp
• Cumin/Jeera Powder - 1 tsp
• Green Chilli Paste - 1/2 tsp
• Ginger Garlic Paste - 2 tsp
• Coriander/Cilantro Leaves - few sprigs
• Onion - 1 medium
• Tomatoes - 2 medium
• Dry Red Chillies  - 5
• Chat Masala - 1 tsp
• Garam Masala - 1/2 tsp 
• Yogurt - 1 cup
• Salt
• Oil

Method:

• Peel the bottlegourd skin and discard the seeds.  Squeeze out the excess water of grated bottlegourd.  Save this water for the gravy.
• In a mixing bowl, add bottlegourd, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp ginger garlic paste, green chilli paste, finely chopped cilantro, 1/4 tsp garam masala, 1/2 tsp chat masala and salt to taste.  Mix all the ingredients well.  Add 1/4 cup gram flour to bind all the ingredients.  Add more gram flour if required.  Divide this kofta mix into round 8 to 9 balls.
• For binding, you can use all purpose flour/maida or bread crumbs or corn meal or boiled potatoes.  I prefer gram flour.
• In a small plate, add 2 - 3 tbsp gram flour.  Coat the koftas in the gram flour and deep fry them in medium hot oil until golden brown.  Let the fried koftas cool down.
• Finely chop onions.  Puree tomatoes, 1 tsp ginger garlic paste and red chillies to a fine paste.  Add little water if required.  If red chillies are not available, use Kashmiri Lal mirch powder for color .
• Beat the yogurt well with a whisk or a spoon and keep it aside.
• Heat a kadhai and add 1 tbsp oil.  Add onions and saute until onions soften.  Add tomato puree and cook until it thickens.  Add 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp chat masala and 1/4 tsp garam masala.  Saute for another minute and add bottlegourd water.  Cook it covered and bring it to boil. 
• Add yogurt, salt to taste and bring it to a boil.
*Just before serving, add koftas to the sauce.  Cook it covered and bring it to a boil.  Garnish with cilantro leaves and serve with roti or naan.

Lachha Paratha

Ingredients:

• 2 cups all purpose flour
• 2 to 4  tbsp oil
• 1 tbsp of sugar
• 1 tbsp of salt
• 1/4 tbsp of baking soda
• 3/4  cup of warm milk or water

  Method:

1. In a mixing bowl add flour, salt, oil, sugar, baking soda and rub them together.
2. Gradually add warm milk and mix it till it forms a dough.Knead the dough for 3 min.Apply oil on the dough and cover it with a bowl.Let it rest for 15 min.
3. Now divide the  dough into equal portions.Take a small ball and roll it into thin chappati. Apply oil on the chappati and spread it evenly.Dust some flour over the chappati and start folding it like a saree fleet.
4. Then Curl it to form a round shape.Apply a tsp of oil over the curled dough and let it rest until you make every dough like this.
5. Now take a curled dough and make rotis out of it. Finish the entire dough like this.
6. Heat a tawa and put this roti on to the tawa and cook on both sides by applying ghee or oil till done and golden.
7. Then remove it on to a plate and crush it with your hands,so that the flakes will separate.
8. Put this into a hot case so that it stays nice and warm.Serve it with any  dish.

Aloo Paratha (Potato Stuffed Flatbread)

Ingredients:

For Paratha :

• 2 cups whole wheat flour
• 1/4 tsp salt
• water to knead the dough
• 2 tsp oil

For stuffing:

• 2 potatoes, boiled, peeled and mashed
• 1 1/2 tsp green chili paste
• 1 1/2 tsp Ginger paste
• 1 1/2 tsp chopped coriander leaves
• 1/2  tsp turmeric pwd
• 1/4 tsp cumin pwd
• 1 tsp coriander pwd 
• 1/2 tsp amchur pwd
• salt to taste

• ghee or oil to roast the parathas
• 1 cup whole-wheat flour for rolling

Method:

1. Mix flour,oil, salt and water together to make soft dough .
2. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
3. Prepare stuffing by combining mashed potato, green chili paste, ginger paste ,coriander leaves, coriander pwd, turmeric pwd, cumin pwd, amchur and pinch of salt and combine.
4. Pinch a large lemon sized ball of dough and roll to form a 3″ diameter circle. Place some stuffing and take the edges of the dough and cover the stuffing. Prepare with rest of dough.
5. Dust the working surface with some flour and roll out the stuffed dough to form 6″-7″ diameter circles.
6. Heat a iron tawa and once its hot, place a paratha and let it cook for 15 secs. Flip the paratha and let it cook for a few more secs. Once light brown spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.
7. Serve hot with yogurt .

Bharela Ringan Batata – Stuffed eggplant and potato curry

Ingredients:

• 4 small sizes Ringan (Eggplants)
• 4 small bataka (potatoes)

For Stuffing

• 1 tbsp peanut (crushed)
• 2 tbsp chickpea flour (roasted)
• 1 tbsp cumin- coriander powder
• 1 tsp ginger garlic paste
• 1 tsp sugar powder
• ½ tsp turmeric powder
• 3 tsp red chili powder
• Salt to taste
• 2 tsp lemon juice
• 1 tbsp coriander leaves
• 2 tbsp oil

For Seasoning

• 2 tbsp Oil
• 1 tsp Cumin seeds
• 1 tsp mustard seeds
• Pinch of Asafetida

Method:

1. Peel and slit potatoes into 4 parts.
2. Wash eggplants and Slit eggplant into 4 parts but not all length.
3. Mix all stuffing ingredients.
4. Fill stuffing into eggplant and potatoes.
5. Heat oil in a cooker at medium flame and add mustard seeds in it.
6. When it is spattering, add cumin seed in it.
7. Then add asafetida, potatoes, and eggplants and stir slowly.
8. Add ½ cup water in it.
9. Cook for 3 to 4 whistles in a cooker.
10. Serve hot.

Cocktail idlis

Ingredients:

• Rice – 2 cups
• Urad Daal (white) – 1 cup
• Spinach puree (for green colour) – 2 tablespoon
• Carrot puree (for orange colour) – 2 – 3 tablespoon
• Salt to taste

Method:

• Wash and soak the daal and rice separately overnight or for about 6 to 8 hours.  
• Now grind rice coarsely in a blender. Next grind the daal into a smooth and bubbly paste.
•  Mix both the blended mixtures to form a batter and grind them together again.
•  Add salt and set aside in a warm place for 8-9 hours or overnight for fermenting. 

For cocktail Idlis –

                             Take 3 different bowls; put batter in equal portions into .

1. For Green colour – Add spinach puree to one bowl 
2. For Orange colour – Add carrot puree to the bowl 
3. For White colour – Use the basic batter mix 

  *note :( Mix well and add in water if necessary,till the batter is of dropping consistency.)

• Now grease the idli stand well and fill each of them with 3/4th full of batter, pill all the colours in the idli cup separately. 
• Steam  idlis on medium flame for about 10 minutes or until done.
•  Use a knife to remove the idlis on after they are little cooled. 
•  Serve them with sambhar or chutney.

Winter Magic (katlu) Mashala Sukhadi.........

Ingredients:

• 250 gm wheat flour (Atta)
• 200 gm jaggery (Gud)
• 150 gm ghee
• 25  gm Katalu (sukhadi masala)
• 25  gm dry grated coconut
• 25 gm edible gum (Gaund)
• 25 gm Finely chopped cashew, almonds and pistachios

Method:

1.  Finely chopped the jaggery and keep aside.
2. Heat the half of the ghee in pan and fry edible gum on medium flame.
3. Finely crashed fried edible gum and keep aside.
4. Add remaining ghee and add wheat flour in heat ghee on medium flame.
5. Mix flour and ghee very nicely and roasted in low flame.
6. Roasted the flour with continuously stirring until it comes out to brown color.
7. When the flour is roasted well turn off the flame and add fry chopped edible gum.
8.  Mix well and after that add 25 gm ready made sukhadi masala (Katalu) and grated coconut in it.
9.  Turn off the flame and add chopped jaggery in it.
10. Mix this mixture quickly and thoroughly.
11.  Spread very well in flat big plate.
12. Sprinkle finely chopped dry fruit on top and press it gently .
13. Cut it in square shape or diamond shape within 2-3 minutes.
14. Let it cool for sometimes and after that store in container.

Roti/Phulka – Indian Flat Bread

Ingredients:

• 1 cups Whole Wheat Flour (Chapati Flour) 
• 1/4 tsp Salt (optional)
• Oil – 4 tsp
• Warm Water to knead the dough
• Whole Wheat Flour (Chapati Flour)  for rolling and dusting 

Method:

• In a large mixing bowl, mix Chapati Flour and Salt well.
• Add Oil and mix until all lumps are gone.
• Add Warm Water a little at a time to form a medium soft dough ball. Do not overwork the dough.
• Add few drops of Oil on dough and smooth out the dough. Cover and let it rest for 5-10 minutes.
• Heat Tawa on medium heat.
• Knead the dough once and divide into golf ball size balls.
• Dust one ball with the Wheat  flour to coat and roll it out into a thin disc. Keep dipping the roti  into the dry flour to prevent it from sticking to the rolling surface.
• Shake or rub off excess flour from the roti and place it onto the hot tawa.
• Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.
• Increase the stove heat to High, gently pick the roti up with tongs, remove the tawa off of the flame, flip the roti over and place onto an open flame.
• The roti should balloon up. Flip it over and cook on the other side.
• Place the cooked roti into an insulated container and smear it with Ghee or clarified butter and repeat the process for the remaining dough.

Methi Muthiya....

Ingredients:
 

• 1 cup - bengal gram (chickpea flour) 
• 1 cup - fenugreek leaves (methi)
• 1 tsp - grated ginger 
• 1/2 tsp - chilli powder (or as per taste) 
• 1 tsp - coriander cumin powder (Jeera-dhaniya powder) 
• 1/4 tsp - turmeric 
• 1 tbsp - curd 
• 1 tsp - sugar 
• 1 tbsp -  oil 
• salt to taste 

Method:

1. Mix all the ingredients together.
2. Bind them together to form a stiff dough.
3. If too stiff add few tsp of water to loosen it up and if too watery, add the flours and rest of the ingredients proportionately to tighten it up.
4. It should allow you to shape it into small sausage shaped pieces or any shape you desire.
5. Deep fry them in oil until golden brown.
6. Place them in a paper tissue to get rid of excess oil if any.
7. Serve warm as a standalone or with chutneys.