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.

Shrikhand

Ingredients:

1 kg Curd
1 tbsp warm Milk
Few strands Kesar
2 tsp Cardamom powder
3/4 cup powdered Sugar
Slivers of Pistachios and Almonds

Method:

 Hang the curd in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curd, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator. Serve cold garnished with slivers of pistachios and almonds.

Gajar ka Halwa

Ingredients

Grated carrot 1 kg

Milk 1 litre

Whole dried milk (mawa) 200 grams

Sugar 2 cups

Ghee 2 tbsp.

Dry fruits (sliced almond and cashew nuts, raisin )

Cardamom powder 1/2 tsp.

Procedure
1.	Put milk and grated carrots in a heavy base kadhai / deep saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.
2.	Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
3.	Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
4.	Decorate with remaining dry fruits and serve hot. (Optional- decorate with silver leaf)
5.	Add lemon juice and paneer pieces. Mix well so that all the paneer pieces gets properly coated with sugar. Allow it to cool.

 

Sabudana Wada

Ingredients:

Sabudana - 1 cup
Potatoes - 2 small size
Green chillies - 4 to 5 no
Peanuts - 1/4 cup (powder)
Lemon juice - 2 tbs
Black pepper(crushed) - 1/2 tsp
Cumin powder - 1 tsp
Salt to taste

Directions:

1.Soak the sabudana for 6 hours in water just enough for them to be immersed.

2.Boil the potatoes and mash them. Add mashed potatoes, crushed chillies, cumin powder, pepper powder, peanut powder ,salt and lemon juice to the soaked sabudana.

3.Mix everything evenly and make flattened vadas, usually slightly uneven in shape and also make small hole in the centre of vadas.

4.Heat oil in a pan and deep fry the vadas on both sides on medium heat so that it should cook properly from inside.

5. Serve sabudana vadas with sauce or any chutney of your choice.

Methi ka Paratha

Ingredients:

Green Methi Leaves (finely chopped) - One cup
Wheat flour - 1 cup
Jawar flour - 1/2 cup
Besan - 1/2 cup
Chilli Powder 1 tsp
Turmeric Powder -1/2 tsp
Dhaniya powder - 1/2 tsp
Ajwain - 1/2 tsp
Onion (finely chopped) - 1/2 cup
Green Chillies (finely chopped)
Ginger-garlic paste -1 tsp
Hing - one pinch
Cooking oil -1 tsp
Youghrt - 2 spoon
salt to taste

Procedure:

1. Take all the three flours and add all the ingredients.
2. Mix it well and make a soft dough by adding water.
3. Keep asie for 10-15 mins.
4. Take lemon size ball of the dough and roll like paratha.
5. Heat the griddle(tawa).
6. Greece it with some oil and place the parathas on it.
7. Sprinkle some oil on upper side too.
8. Turn it simultaneously till it gets golden brown colour.
9. Methi ka paratha is ready.Can serve it with Dahi or Tomato Chatney.

Aaloo Paratha

Ingredients • 2 cup Wheat Flour  • 1 cup Water  • 2-3 Potatoes(boiled and mashed)  • 1/4 tsp Red Chilli Powder  • 1 tsp Chaat Masala  • 1/4 tsp Salt  • Oil/ghee How to make Aloo Paratha: • Mix water and flour and knead it to make a soft dough. • Leave the dough for about half an hour. • Meanwhile add salt, chili powder, chaat masala to the potatoes and mix thoroughly. • Now roll out small balls out of the dough. • Smear a little oil in the center and then put some stuffing mixture. • Draw the edges towards the center to cover the mixture. • Press the resulting dough gently and dust it with flour. Flatten to the size of roti. • Place the paratha on a preheated griddle. • After some time reverse the side of paratha. Do it when golden brown patches appear on first side. • Sprinkle little oil and then flip again. • Sprinkle oil drops on other side also. Cook till it is well done. • Hot Paratha is ready. Serve with Chutneys or Tomato Ketchup

Sambhar Vada
Ingredients

Urad Dal 250 gm
A pinch Soda-bi-carb
Salt To taste
Oil for deep frying

Procedure

1. Soak dal overnight. Drain off the water. 
2. Grind it in grinder without using water. 
3. Heat oil in karahi. By the time the oil gets heated, beat the paste with the help of very little water till it becomes fluffy. 
4. Add salt and soda-bi-carb.
5. Wet your palm, spread 1 tbsp of the paste on it, make a hole in the center and give the desired shape. 
6. Carefully remove it from your palm and fry to a golden brown color. 
7. Serve hot with Sambar and Chutney.

Uttapam

Ingredients:

Dosa batter (1:3 ratio of urad dal and rice)

Tomato - 1small
Onion - 1 small
Chopped coriander leaves
Green Chillies - 1-2 no.

Procedure:

1.Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowl. Make the batter like dosa but it should be thick not thin like dosa.
2.Heat a griddle or nonstick pan. Brush with a little oil and pour in 4-5 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle .
3.Garnish the surface with a little each of the cut onion, tomato, green chillies, and chopped coriander leaves and spread evenly. Sprinkle some of the oil over and around the uttapam. Cook on low heat until small bubbles appear on the surface, about 5 minutes.
4.Turn over and cook the other side until crisp and golden browen .

5.Serve hot with sambar curry and coconut chutney.

Idli

Ingredients:

2 cups Rice

1 cup Urad Daal (white)

1 1/2 tblsp Salt

A pinch of Baking Soda

Oil for greasing

How to make idli sambhar:

Pick, wash and soak the daal overnight or for 8 hours.
Pick, wash and drain the rice. Grind it coarsely in a blender.
Grind the daal into a smooth and forthy paste.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife to remove the idlis.
Serve them with sambhar or chutney.

Masala Dosa

Ingredients:

Dosa shell:

1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil

Masala Filling:

2 large potatoes
medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric1-
2 green chili
1 tablespoon oil
salt to taste


Preparation:

Dosa shell

Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
Mix together, add salt with water to make batter.
Leave in room temperature overnight.
Mix onion and chilies to the thin batter.
Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

Heat oil. Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
Add potatoes and mix and cook some more Serve
Add filling inside Dosa and roll. Serve hot with Chutney.