Upma

Ingredients

1 cup Rava / Sooji (Semolina) 
25 gms fried Cashew Nuts (optional)
1 inch Ginger chopped 
1 chopped Onion
3 Green Chillies slit sideways
1 Carrot chopped
1/4 cup Green Peas frozen or fresh 
1 tsp Mustard Seeds
1 tsp Urad Daal
1 tsp Channa Daal
Salt to taste
1/2 tsp Turmeric Powder
Chili powder to taste (optional)
2 tblsp Oil
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee 
Lemon juice to taste

Procedure

• Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.
• Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
• Add the daals : channa & urad & curry leaves to it and fry till they turn red.
• Add onion, ginger and green chilies. Sauté for 2-3 minutes.
• Add all the vegetables, turmeric & chili powder, and salt to taste.
• Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
• Add the fried rava to it stirring constantly till it becomes little thick.
• Take off from the heat and lemon juice if desired.
• Serve hot garnished with cashews and coriander.

Poha

Ingredients

2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
2 Green Chillies
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste

Procedure

Soak the poha in water. Wash and drain all the water.

Add some salt , turmeric powder , keep aside.

Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.

Heat oil and put mustard seeds, peanuts, curry leaves and fry until they crackle.

Add potatoes , saute for few minutes, then add chopped onions, chillies.

Cook till they are done. Add the poha, corainder leaves and stir.

Keep it on slow flame for 5- 7 minutes.

Let it cool for sometime and add then lemon juice.

Chole 

Ingredients 

1 cup chickpeas ( kabuli chana) 
1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth 
21/2-inch ginger, 3/4th of it shredded finely for garnish 
2-3 tbsp oil 
2 onions chopped 
2 tsp garlic, finely crushed 
2 green chilies, sliced 
3 medium sized tomatoes, chopped 
2 tsp ground coriander 
1 1/2 tsp ground cumin 
1/2 tsp turmeric powder 
1/2 - 1tsp red chili powder or as per taste 
Salt To Taste 
1/2 tsp garam masala 
finely chopped coriander leaves

Procedure

• Soak Chole in water overnight or for about 6 hr.
• Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done.
• Drain, reserving 1 cup of cooking liquid.
• Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
• Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.
• Add chole, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
• Add a pinch of garam masala and serve pindi chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

Rajma 

Ingredients

2 cups Rajma ( Red kidney beans) 
Salt To taste 
1 Pinch Turmeric powder 
1 Onions, chopped 
5 Garlic cloves, chopped 
1 inch Ginger, chopped 
3 Green chillies, chopped 
3 Tomatoes, chopped 
1/2 tsp Corainder powder 
1 tsp Red chilli powder 
1/2 tsp Garam masala 
2 tbsp Oil 
Handful Corainder leaves

Preparation:

• Soak rajma overnight. Wash and pressure cook the rajma. Keep aside.
• Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.
• Add onions and tomatoes. Cook until masala separates from oil.
• Add salt, turmeric powder and mix well.
• Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.
• Simmer the flame and cook until a thick gravy is formed.
• Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or rice.

Pani Puri(Gol gape)

Ingrdients

To make puri: 
1 cup Semolina (Rava / Suji) 
3 tblsp Fine Wheat Flour (Maida) 
1/4 tsp Baking Soda

To make pani: 

1/2 cup Tamarind (Imli) Pulp 
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
Coriander Leaves 
3 Green Chilly (Hari Mirch) 
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)
Oil to deep fry

• To make puri:
• Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
• Stand covered with wet cloth for 15-20 minutes.
• Make small sized balls.
• With the help of some dry maida or sooji, roll into thin rounds.
• Heat oil in a pan and deep fry puris till very light brown and crisp.
• Drain in a paper towel for a while to dry out the oil.
• Store in an airtight container when cool.

Pani:
	Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
	Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
	Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
	Refrigerate for about 2 hours to ensure proper blending.

Suji ka halwa

Ingredients:

Rawa - 1 cup
Milk or water - 2 cups
Ghee or clarified butter - 4-5 tablespoon

Sugar - 3/4th cup

Cardamom powder - 1/2 teaspoon

Cashewnuts and Raisins

Procedure:

1.Heat the pan and put ghee, add the rawa & saute it till the rawa turns light brown .

2.In the another vessel boil the milk (you can take water instead of milk), add sugar in it so that it dissolves. Add this milk -sugar mixture to the rawa & mix well so that it does not form lumps.

3.Once the rawa absorbs the milk completely & swells up, lower the flame & cover it with a lid for 5-10 min .

4.Add Cardamom powder and garnish with almonds, cashewnuts & raisins.

Basundi

Ingredients:

Milk - 1 litre

Sugar - 1/2 cup

Crushed Cardamoms - 2-3

Chopped almond - 5-6

Chopped cashew nut - 5-6

Procedure:

1.Boil the milk in a big pan.

2.Keep stirring constantly on medium heat and reduce it till it becomes thick and the quantity of the milk is approximately half a litre.

3.Add the sugar and cook the mixture for another 10-15 minutes. Stir the mixture and remove from the fire.

4.Transfer the Basundi to a bowl and add the cardamom powder and chopped nuts and mix thoroughly. Serve hot or cold.