CUCUMBER RAITA

INGREDIENTS:

1. CUCUMBER 2 GRATED
2. CURD/YOGURT 1 1/2 CUP
3. SALT AS PER TASTE
4. ROCK SALT 1/2 TSP 
5. GREEN CORIANDER LEAVES 1 TBSP

TADKA:

1. URAD DAL  1 TSP
2. ZEERA 1 TSP(CUMIN SEEDS)
3. RAI 1 TSP (MUSTARD SEEDS)
4. CURRY LEAVES 4 TO 5
5. GREEN CHILLIES 3 CHOPPED

METHOD:

1. GRATE CUCUMBER DISCARD SEEDS
2. IN A BOWL WHISK YOGURT MIX SALT ,ROCK SALT AND GRATED CUCUMBER,GREEN CHILLIES,CORIANDER LEAVES MIX WELL
3. NOW ADD SEASONING HEAT OIL ADD RAI, ZEERA WHEN CRACKLES ADD URAD FRY ADD GREEN CHILLIES CURRY LEAVES FRY 
4. ADD THIS TO RAITA AND SERVE  WITH ANY DISH 
5. ENJOY.............GOD BLESS

MOONG AUR ARHAR KI DAL TADKA (GARLIC DAL FRY )

INGREDIENTS:

1. DAL MOONG 3/4 CUP(SPLIT GREEN GRAM SKIN LESS)
2. DAL ARHAR (TOOR DAL)1/4 CUP (SPLIT PIGEON PEAS)
3. SALT AS PER TASTE
4. HALDI 1/2 TSP
5. TOMATOES 1 BIG  (CHOPPED IN LARGE CHUNKS)
6. GREEN CHILLIES 3 TO 4 CHOPPED
7. RED CHILLI POWDER 1/3 TSP
8. CORIANDER LEAVES 1 TBSP

TAMPERING OR SEASONING:

1. GARLIC CLOVES 8 TO 10 CHOPPED
2. ZEERA 1/2 TSP
3. DRY RED CHILLI 3 (AS HOT YOU WANT)
4. HING  A PINCH
5. DESI GHEE /OIL 

METHOD:

1. IN A PAN MIX AND BOIL BOTH THE DALS WITH HALDI, SALT, CHOPPED TOMATO,CHOPPED GREEN CHILLIES,RED CHILLI POWDER TILL IT BECOMES MUSHY LENTILS NOT VISIBLE IT GETS SMOOTH TEXTURE (YOU MAY ALSO BOIL THIS IN PRESSURE COOKER 2 WHISTLE ON MEDIUM FLAMES )
2. WITH MATHANI MIX WELL NOW ADJUST CONSISTENCY AS YOU WANT 
3. NOW FOR TAMPERING ,HEAT OIL IN A PAN ADD ZEERA WHEN CRACKLES ADD CHOPPED GARLIC,DRY RED CHILLI, FRY TILL GARLIC TURNS GOLDEN BROWN  FINALLY ADD HING FRY IT  AND ADD TO DAL 
4. GARNISH WITH CORIANDER LEAVES AND SERVE HOT WITH RICE/ROTI/NAAN
5. ENJOY ..............GOD BLESS

ARBI KI SUKHI SABZI (COLOCASIA VEGETABLE)

INGREDIENTS:

1. ARBI 300 GRAMS (COLOCASIA)
2. SALT AS PER TASTE
3. AJWAIN 1/2 TSP (CARROM SEEDS)
4. ZEERA 1/2 TSP (CUMIN SEEDS)
5. ONION 1 SMALL SCLICED 
6. HING A PINCH (ASAFOETIDA)
7. RED CHILLI POWDER 3/4 TSP
8. DHANYA POWDER 1 TSP (CORIANDER POWDER)
9. HALDI POWDER  1/4 TSP (TURMERIC POWDER)
10. GARAM MASALA 1/4 TSP
11. OIL /DESI GHEE 1 TBSP
12. AMCHOOR POWDER 1/3 TSP
13. 1 MEDIUM TOMATO CHOPPED
14. GREEN CHILLIES 3 CHOPPED
15. CHOPPED CORIANDER LEAVES 1TBSP

METHOD:

1. BOIL ARBI ON HIGH FLAMES AFTER 1 WHISTLE SWITCH OFF GAS ,LET PRESSURE RELEASE ITSELF
2. NOW CHECK ARBI BY  KNIFE IF BOILED PROPERLY THEN PEEL OFF ARBI
3. MASH OR CUT IN CIRCLES  AS YOU LIKE 
4. HEAT OIL ADD HING,ZEERA & AJWAIN LET THEM CRACKLE
5. ADD CHOPPED ONION & FRY IT TILL GOLDEN  BROWN
6. ADD CHOPPED TOMATO, GREEN CHILLI MIX WELL, COOK TILL IT BECOMES MUSHY
7. ON LOW FLAMES ADD ALL THE SPICES SALT,DHANYA POWDER ,HALDI POWDER,AMCHOOR POWDER, RED CHILLI POWDER MIX WELL
8. STIR FOR 1 MINUTE ,NOW ADD ARBI AND GARAM MASALA MIX WELL
9. COVER & COOK ON LOW FLAMES FOR 2 MINUTES 
10. SWITCH OFF THE STOVE,GARNISH WITH CORIANDER LEAVES
11. SERVE HOT WITH PURI/PARATHA/NAAN/ROTI
12. ENJOY..........GOD BLESS

PANEER KHEER/PAYASAM (COTTAGE CHEESE KHEER)

INGREDIENTS:

1. 3/4 CUP OF CRUMBLED PANEER (COTTAGE CHEESE )
2. 2 CUPS OF MILK (FULL CREAM)
3. 1/4 CUP OF CONDENSED MILK
4. 2 GREEN CARDAMOM
5. SUGAR AS PER TASTE
6. DRY FRUITS (PISTACHIOS,ALMONDS)

METHOD:

1.  ON LOW FLAMES BRING THE MILK TO BOIL  WITH CRUSHED CARDAMOM 
2. ADD CONDENSED MILK  AND SUGAR MIX WELL
3. CRUMBLE PANEER AS FINE AS YOU CAN AND ADD IT TO MILK STIR WELL
4. COOK ON LOW FLAMES FOR 5 TO 10 MINUTES KEEP AN  EYE ON CONSISTENCY 
5. IT SHOULD NOT BE TOO THICK 
6. NOW SWITCH OFF THE STOVE AND LET IT COOL DOWN THEN CHILL IN REFRIGERATOR
7. SERVE IT WITH GARNISHING OF PISTACHIOS & ALMONDS (YOU MAY ALSO SERVE IT HOT IF YOU LIKE )
8. ENJOY...........GOD BLESS

FRESH COCONUT SHAKE

INGREDIENTS:

1. MILK 200 GM
2. VANILLA ICE CREAM 3 SCOOPS
3. SUGAR 2 TBSP  (AS YOU LIKE )
4. FRESH COCONUT (GRATED) 2 TBSP 
5. ICE CUBES 10

METHOD:

1. PUT THE MILK,SUGAR, VANILLA ICE CREAM,GRATED COCONUT IN BLENDER
2. BLEND IT FOR 1 MINUTE  AND SERVE IT CHILD 
3. ENJOY..................GOD BLESS 

SHIMLA MIRCH PHOOL GOBI JALFAREZI (CAULIFLOWER & CAPSICUM IN TANGY SAUCE)

INGREDIENTS:

1. PHOOL GOBI 1 LARGE CUT IN FLORETS (CAULIFLOWER)
2. RED & GREEN SHIMLA MIRCH 1 EACH  (CAPSICUM &BELL PEPPERS) CUT IN STRIPS BITE SIZE
3. OIL 2 TBSPS
4. ONION 2 MEDIUM SLICED VERY THIN
5. SOYA SAUCE 5 TBSPS
6. SALT TO TASTE
7. RED CHILLI POWDER 1 TSP
8. GARAM MASALA  1 TSP
9. TOMATO PASTE 3 TBSPS
10. ZEERA 1 TSP (CUMIN SEEDS)
11. KALAUNJI 1/2 TSP (NIGELLA SEEDS /ONION SEEDS)

METHOD:

1. HEAT OIL ADD ZEERA,KALAUNJI WHEN CRACKLES ADD ONION  FRY TILL LIGHT BROWN
2. ADD TOMATO PASTE,RED CHILLI POWDER, SALT MIX  AND FRY TILL OIL SEPARATES 
3. ADD CAULIFLOWER FLORETS MIX WELL IN THIS SAUCE AND COOK FOR 2-3 MINUTES ON LOW FLAMES
4. ADD CAPSICUM STRIPS ,SOYA SAUCE MIX 
5. SPRINKLE LITTLE WATER COVER AND COOK TILL CAULIFLOWER IS DONE 
6. NOW ADD GARAM MASALA MIX COOK FOR 1 MINUTE AND SERVE HOT WITH NAAN/ROTI/RICE
7. ENJOY..............GOD BLESS

MANGO SHEERA ,KESRI, SOOJI AUR AAM KA HALWA

INGREDIENTS:

1. SOOJI /BOMBAY RAWA 1/2 cup
2. SUGAR 1/2 CUP
3. MANGO PULP 1/2 CUP
4. MILK 1 CUP (YOU MAY USE WATER IF YOU WANT)
5. DESI GHEE 2 TBSPS(CLARIFIED BUTTER)
6. CARDAMOM POWDER 1/2 TSP
7. CASHEW NUTS 1 TBSP
8. RAISINS 1 TBSP

METHOD:

1. HEAT GHEE IN A PAN FRY CASHEW NUTS AND RAISINS
2.  ADD RAWA FRY TILL IT TURNS LIGHT BROWN
3. ADD MANGO PULP & MILK STIR WELL 
4. ADD CARDAMOM POWDER & SUGAR  MIX WELL COVER AND COOK FOR 5 MINUTES ON LOW FLAMES 
5. WHEN RAWA IS DONE REMOVE FROM HEAT AND SERVE HOT
6. ENJOY.........GOD BLESS

URLA KIZHANGU ROAST ,POTATO DRY (TIFFIN RECIPE)

INGREDIENTS:

1. AALOO 500 GRAMS BOILED AND PEELED
2. HING 1/2 TSP (ASAFOETIDA)
3. RAI 1/2 TSP (MUSTARD SEEDS)
4. ZEERA 1/2 TSP (CUMIN SEEDS)
5. HALDI 1/4 TSP (TURMERIC POWDER)
6. RED CHILLI POWDER 1/2 TSP
7. GREEN CHILLI SLIT 3
8. OIL 2 TBSPS
9. SALT ASPER TASTE
10. KADI PATTA 5 TO 6 (CURRY LEAVES)

METHOD:

1. IN A BOWL MIX BOILED, PEELED, DICED POTATOES ,HALDI,RED CHILLI POWDER,SALT 
2. IN A PAN HEAT OIL ADD ZEERA,RAI WHEN CRACKLES ADD CURRY LEAVES,HING SAUTE
3. ADD POTATOES STIR WELL,LET POTATOES WELL COATED
4. COVER AND SIM THE GAS LET IT COOK FOR 5 MINUTES
5. ROAST THE POTATOES TILL LIGHT BROWN,SLIGHTLY CRISPY TEXTURE 
6. SERVE HOT WITH DAL  ROTI/RICE
7. ENJOY............GOD BLESS

MASOOR KI DAL ,DAL TADKA LEHSUN

INGREDIENTS:

1. MASOOR DAL 3OO GRAMS (RED LENTILS)
2. HALDI 1/2 TSP (TURMERIC POWDER)
3. RED CHILLI POWDER 1/2 TSP
4. SALT AS PER TASTE
5. HARA DHANYA (FRESH CORIANDER LEAVES)1 TBSP 
6. GINGER & GARLIC PASTE 1/2 TBSP
7. ZEERA 1 TSP
8. DRIED RED CHILLIES 3 
9. HING 1/3 TSP
10. GARLIC CLOVES 5 CHOPPED 
11. TOMATO 1 MEDIUM CHOPPED (OPTIONAL)
12. GREEN CHILLIES 3 CHOPPED
13. OIL 1 TBSP

METHOD:

1. BOIL DAL WITH HALDI,SALT,RED CHILLI POWDER,GINGER & GARLIC PASTE IN PRESSURE COOKER (2 WHISTLE) OR IN PAN,ADD TOMATO & CHOPPED GREEN CHILLIES COOK AGAIN TILL TOMATO TURNS TENDER NOW ADD HARA DHANYA LEAVES MIX 

FOR TADKA:

1. HEAT OIL IN A PAN ADD ZEERA WHEN CRACKLES ADD DRIED RED CHILLIES   CHOPPED GARLIC FRY TILL GOLDEN BROWN ADD HING FRY ADD THIS TADKA TO DAL
2. SERVE HOT WITH RICE/ROTI
3. ENJOY...............GOD BLESS

KADAHI PANEER

INGREDIENTS:

1. PANEER 250 GRAMS
2. ONION 1 SMALL DICED
3. CAPSICUM 1 DICED
4. GINGER 1 TSP GRATED
5. GARLIC PASTE 1 TSP
6. TOMATOES 2 MEDIUM CHOPPED
7. BROWN ELAICHI 1 (OPTIONAL)
8. HALDI POWDER  1/2 TSP (TURMERIC POWDER)
9. CUMIN POWDER 1 TSP
10. RED CHILLI POWDER 1 TSP
11.  BLACK PEPPER CORNS POWDER  1/3 TSP
12. KASURI METHI 1 TBSP (DRIED FENUGREEK LEAVES)
13. OIL 1 TBSP
14. BUTTER 1 TBSP
15. SALT AS PER TASTE
16. CARDAMOM POWDER  1/2 TSP

METHOD:

1. IN A PAN HEAT OIL,ADD GINGER & GARLIC SAUTE
2. ADD ONION FRY TILL ONION ARE TRANSLUCENT NOW ADD TOMATOES,HALDI POWDER,RED CHILLI POWDER,BLACK PEPPER POWDER,CUMIN POWDER MIX WELL COOK TILL LEAVES OIL ON MEDIUM FLAMES
3. NOW ADD CAPSICUM STIR & COVER COOK TILL CAPSICUM HALF DONE
4. ADD BUTTER,SALT,CARDAMOM POWDER,BROWN ELAICHI AND MIX WELL COOK FOR 2MINUTES
5. ADD PANEER AND KASURI METHI MIX WELL COOK FOR 3 MINUTES 
6. SERVE HOT WITH ROTI/NAAN/PARATHA
7. ENJOY....................GOD BLESS

AALOO KI TIKKI

INGREDIENTS:

1. AALOO 500 GRAMS (POTATO)
2. SALT AS PER TASTE
3. GREEN CHILLIES 5 CHOPPED FINELY (OPTIONAL)
4. HARA DHANYA LEAVES (FRESH CORIANDER LEAVES)
5. RED CHILLI POWDER 1/3 TSP
6. GARAM MASALA 1/3 TSP
7. OIL/GHEE TO FRY THEM 

METHOD:

1. BOIL AALOO ,PEEL & MASH THEM
2. MIX ALL MASALA ,SALT ,RED CHILLI POWDER,GARAM MASALA POWDER,GREEN CHILLIES CHOPPED,HARA DHANYA LEAVES CHOPPED, MIX WELL ALL
3. MAKE SMALL BALLS OF EQUAL SIZE ,FLATTEN THEM WITH YOUR PALM 
4. ON A HOT TAWA/GRIDDLE FRY THEM BY ADDING AS MUCH OIL/GHEE AS YOU LIKE TILL THEY BECOME CRISPY BROWN
5. SERVE THEM HOT WITH CHUTNEYS OF YOUR CHOICE ,USE YOUR IMAGINATION YOU CAN SERVE TIKKI IN MANY WAYS
6. ENJOY...........GOD BLESS

METHI MALAI PANEER

INGREDIENTS:

1. PANEER 500 GRAMS (COTTAGE CHEESE)
2. ONIONS 2 MEDIUM
3. GREEN CHILLIES 4
4. GINGER 1 1/2 INCH PIECE
5. TOMATOES 3 SMALL
6. FRESH METHILEAVES FINELY CHOPPED 3/4 CUPS (FENUGREEK LEAVES OR KASURI METHI)
7. KAJU 12 (CASHEWNUTS )
8. DHANYA POWDER 2 TSP (CORIANDER POWDER)
9. RED CHILLI POWDER 1 TSP
10. HALDI POWDER A PINCH(TURMERIC POWDER)
11. GARAM MASALA POWDER 1/3 TSP
12. DESI GHEE/BUTTER/OIL 2 TBSPS
13. FRESH CREAM 1/2 CUP
14. SALT AS PER TASTE
15. BAY LEAVES 2
16. CLOVES 5
17. CHOTI ELAICHI 4 ( GREEN CARDAMOM)
18. CINNAMON SMALL PIECE 1 INCH

METHOD:

1. WASH AND CUT PANEER IN CUBES /RECTANGLE IN A PAN ADD LITTLE GHEE SAUTE THESE PIECES AND  KEEP ASIDE
2. MAKE PASTE OF ONION ,GINGER & GREEN CHILLIES KEEP ASIDE
3. ALSO MAKE PASTE OF TOMATOES
4. MAKE PASTE OF KAJU ALSO (SOAK THEM FOR 2O MINUTES IN WARM WATER BEFORE MAKING PASTE)
5. NOW IN A PAN HEAT  GHEE ADD ALL WHOLE MASALA,BAY LEAVES,CLOVES, CARDAMOM,CINNAMON AND SAUTE 
6. ADD ONION,GINGER,GREEN CHILLI PASTE
7. FRY TILL RAW SMELL ENDS AND OIL SEPARATES
8. ADD METHI LEAVES,MIX WELL & ADD RED CHILLI POWDER,DHANYA POWDER,HALDI SAUTE ,ADD LITTLE WATER IF MASALA IS DRY
9. ADD KAJU PASTE MIX AND COOK FOR 2 MINUTES KEEP STIRRING 
10. ADD TOMATO PASTE AND COOK ON MEDIUM FLAMES TILL OIL SEPARATES KEEP STIRRING
11. ADD FRESH CREAM AND 1 CUP OF WATER MIX WELL COOK  IT FOR 5 MINUTES ON LOW FLAMES
12. ADD SALT AND PANEER MIX ALL WELL COOK FOR COUPLE OF MINUTES MORE ADD GARAM MASALA POWDER MIX
13. SERVE HOT WITH NAAN/ROTI/PARATHA
14. ENJOY..........GOD BLESS

NOTE:YOU MAY ALSO FIRST COOK ALL MASALA THEN BLEND AND COOK INSTEAD MAKING ALL PASTE ONION ,TOMATOES ETC. CHOP THEM COOK THEM LIKE WE DO IN RAJMA THEN BLEND IT 

AAM KA PANNA

INGREDIENTS:

1. RAW MANGO 1 LARGE
2. ZEERA  1 TSP (CUMIN ROASTED & POWDERED)
3. KALA NAMAK  (ROCK SALT A PINCH)
4. SUGAR AS PER TASTE
5. ICE CUBES 
6. CRUSHED PEPPER CORNS 3-4

METHOD:

1. WASH AND BOIL MANGOES,LET THEM COOL
2. PEEL, MASH AND STRAIN THE PULP
3. ROAST THE ZEERA AND MAKE POWDER
4. ADD THIS TO MANGO PULP,ADD SUGAR,KALA NAMAK,CRUSHED PEPPER CORNS,LITTLE WATER 
5. MIX THIS WELL TILL SUGAR DISSOLVED,ADD ICE CUBES
6. SERVE CHILLED.........ENJOY.............GOD BLESS

SHAHI MAANH DAAL (WHOLE BLACK LENTILS) (URAD SABUT)

INGREDIENTS:

1. URAD SABUT 250 GRAMS (WHOLE BLACK LENTILS)
2. 1 MEDIUM ONION DICED
3. 3 CLOVES GARLIC
4. GINGER 1 TSP GRATED 
5. MUSTARD OIL 1 TSP
6. 75 ML GREEK YOGURT
7. RED CHILLI POWDER 1/2 TSP
8. SALT AS PER TASTE
9. DESI GHEE 2 TBSPS (CLARIFIED BUTTER)
10. HING 1/4 TSP (ASAFOETIDA)
11. 10 TO 12 PRUNES ,PITTED
12.  GREEN CHILLIES 3 CHOPPED

FOR TEMPERING (TADKA/BHANGAAR)

1. 1 SMALL ONION DICED 
2. 1 TSP GINGER CHOPPED
3. KASHMIRI RED CHILLI POWDER 1/2 TSP
4. 1 DRY RED CHILLI
5. DESI GHEE 1 TBSP (CLARIFIED BUTTER)

METHOD:

1. TAKE A HEAVY BOTTOM PAN ,ADD URAD ,ONION ,GARLIC,GINGER ,MUSTARD OIL AND 2 LITRE WATER 
2. BRING WATER  TO BOIL AND TURN DOWN THE HEAT TO SIMMER UNTIL THE LENTILS HAVE SOFTENED AND LOST THEIR SHAPE
3. NOW  WHISK IN THE YOGURT ,RED CHILLI POWDER , GREEN CHILLIES & SALT CONTINUE COOKING FURTHER FOR 10 MINUTES
4. NOW IN A SEPARATE PAN,ADD 1 TSP OF DESI GHEE WHEN HOT ADD HING FRY FOR 1 MINUTE ADD TO DAL
5. NOW ADD  WHOLE PRUNES TO THE DAL STIR WELL AND CONTINUE COOKING ON SIMMER FOR 5 MINUTES
6. HEAT THE REMAINING DESI GHEE TO A SMALL PAN ADD DRY RED CHILLIES,ONION CHOPPED ,FRY TILL ONION TURNS GOLDEN 
7. ADD GINGER FRY FOR 1 MORE MINUTE
8. WHEN DONE TAKE OFF FIRE , ADD RED CHILLI POWDER MIX AND ADD THE EVERYTHING TO THE LENTILS STIR WELL
9. SERVE HOT WITH ROTI/NAAN/GARLIC NAAN/PARATHA
10. ENJOY................GOD BLESS

BHARWA TINDA

INGREDIENTS:

1. TINDA 5OO GRAMS
2. HALDI POWDER 1 TSP (TURMERIC POWDER)
3. DHANYA POWDER 4 TSPS (CORIANDER POWDER)
4. RED CHILLI POWDER 2 TSPS (USE KASHMIRI MIRCH POWDER FOR GOOD COLOUR)
5. SALT AS PER TASTE
6. OIL 3 TBSPS
7. ZEERA 1 TSP (CUMIN SEEDS)
8. ONION 1 MEDIUM CHOPPED
9. GINGER & GARLIC PASTE 1 TBSP
10. TOMATOES 2 MEDIUM CHOPPED
11. HARA DHANYA 1 TBSP (FRESH CORIANDER LEAVES)
12. GREEN CHILLIES CHOPPED
13. SAUNF POWDER 1 TSP (FENNEL SEEDS POWDER)
14. SONTH POWDER 1/4 TSP (DRIED GINGER POWDER)
15. HING 1/4 TSP (ASAFOETIDA)
16. AMCHUR POWDER 1 TSP (DRY MANGO POWDER)
17. GARAM MASALA POWDER 1/2 TSP

METHOD:

1. WASH TINDA,DRY & SLICE BOTH ENDS SCRAPE OFF THICK SKIN,SLIT EACH TINDA INTO FOUR WITHOUT SEPARATING THE PIECES
2. MIX GARAM MASALA,AMCHUR POWDER,HING,SAUF POWDER,SONTH POWDER,SALT,RED CHILLI POWDER 1 TSP,HALDI 1/2 TSP,DHANYA POWDER 1 TSP
3. NOW STUFF THE SLIT TINDAS WITH THIS MIXTURE
4. SAVE THE EXTRA MASALA,IN A FLAT PAN ADD OIL AND PLACE THE MASALA STUFFED TINDAS IN PAN ON LOW HEAT
5. LET IT COOK FROM ONE SIDE ,NOW TURN THE SIDE AND COOK
6. WHEN ITS COOKED FROM BOTH SIDES TAKE OUT OF PAN AND KEEP ASIDE
7. IN A PRESSURE COOKER HEAT OIL,ADD ZEERA SAUTE WHEN CRACKLES,ADD GINGER & GARLIC PASTE SAUTE,FRY TILL RAW SMELL ENDS
8. ADD ONION FRY TILL GOLDEN BROWN,ADD TOMATOES CHOPPED GREEN CHILLIES,COOK TILL MUSHY,ADD REMAINING MASALA, HALDI 1/2 TSP,DHANYA POWDER,RED CHILLI POWDER & ALL POWDER LEFT FROM STUFFING
9. FRY ADDING LITTLE WATER ,NOW ADD COOKED TINDA INTO THIS GRAVY ADD 1 CUP WATER COVER LID COOK FOR 1 WHISTLE 
10. SWITCH OFF GAS ,LET PRESSURE RELEASE ITSELF
11. GARNISH WITH FRESH HARA DHANYA AND SERVE WITH ROTI/NAAN
12. ENJOY.................GOD BLESS

METHI MALAI MATAR

INGREDIENTS:

1. METHI 1 TBSP(FENUGREEK LEAVES)FRESH/KASURI
2. FRESH CREAM 1 CUP
3. MATAR 1 CUP BOILED(PEAS)
4. DESI GHEE 2 TBSP (CLARIFIED BUTTER/YOU MAY USE OIL INSTEAD)
5. ONION 1 BIG CHOPPED
6. CHOTI ELAICHI 2 (GREEN CARDAMOM)
7. KAJU 10 (CASHEW NUTS)(KEPT IN WARM WATER FOR 1/2 AN HOUR)
8. CURD 2 TBSPS
9. CLOVES 4
10. SALT AS PER TASTE
11. WHITE PEPPER CORN POWDER 1/2 TSP 
12. PANEER 1 CUP CUBES (COTTAGE CHEESE)
13. FRESH CREAM 1 CUP
14. DAL CHINI 1 INCH PIECE (CINNAMON STICK)
15. MILK 1/2 CUP
16. GREEN CHILLIES CHOPPED

METHOD:

1. IN A PAN HEAT OIL ADD CHOTI ELAICHI,CLOVES,DAL CHINI SAUTE
2. ADD ONION FRY TILL LIGHT BROWN,MAKE PASTE OF THIS WITH CURD & KAJU
3. AGAIN FRY THIS PASTE AND ADD SALT,WHITE PEPPER POWDER
4. STIR WELL ADD 1/2 CUP WATER, ADD MATAR  ,KASURI METHI,GREEN CHILLIES MIX WELL
5. ADD PANEER AND COAT MASALA WELL ,NOW ADD MILK AS MUCH CONCISTENCY YOU WANT
6. ADD CREAM 1 CUP MIX WELL COOK FOR 2 MINUTE 
7. SERVE HOT WITH NAAN/ROTI
8. ENJOY..........GOD BLESS

KASHMIRI DUM AALOO (REAL KASHMIRI DISH)

INGREDIENTS:

1. BABY POTATOES
5OO GRAMS 
2. SHAHI ZEERA 1 TSP (BLACK CUMIN SEEDS)
3. GINGER 1 TBSP GRATED
4. KASHMIRI LAL MIRCH POWDER  2 TSP (KASHMIRI RED CHILLI POWDER)
5. CURD 3 TBSPS FULL
6. SONTH POWDER  1 TSP (DRIED GINGER POWDER)
7. HING 1/4 TSP (ASAFOETIDA)
8. SAUF POWDER 1 TSP (FENNEL SEEDS POWDER)
9. LAUNG POWDER 1/2 TSP (CLOVES POWDER)
10. CHOTI ELAICHI POWDER 1/2 TSP (GREEN CARDAMOM POWDER)
11. GARAM MASALA POWDER 1 TSP 
12. SALT AS PER TASTE
13. MUSTARD OIL
3 TBSPS FOR COOKING & FOR DEEP FRYING EXTRA OIL

METHOD:

1.  PEEL ,WASH & PIERCE POTATOES, NOW  DEEP FRY THEM & KEEP ASIDE
2. HEAT OIL IN A PAN,ADD ZEERA WHEN CRACKLES ,ADD GRATED GINGER SAUTE
3. ADD RED CHILLI POWDER,HING SAUTE & ADD 1 TBSP WATER
4. ADD SAUF POWDER,LAUNG POWDER,CARDAMOM POWDER, GARAM MASALA, SALT ,SONTH POWDER MIX WELL
5. ADD WATER IF MASALA IS DRYING ,NOW WHISK CURD AND ADD IN PAN 
6. STIR WELL ,NOW ADD PIERCED POTATOES AND COOK ON LOW FLAMES FOR 10 MINUTES
7. SWITCH OFF STOVE & LEAVE THIS FOR 15 MINUTES ,LET POTATOES SUCK GRAVY WELL
8. NOW REHEAT ONCE & SERVE HOT WITH ROTI/PARATHA
9. ENJOY..........GOD BLESS

EGG CURRY

INGREDIENTS:

1. BOILED EGGS 4
2. OIL 2 TBSPS
3. ZEERA 1/3 TSP (CUMIN SEEDS)
4. BLACK PEPPER CORNS 3
5. BIG BROWN ELAICHI 1
6. CLOVES 2
7. DHANYA POWDER 1 TSP (CORIANDER POWDER)
8. HALDI 1/4 TSP  (TURMERIC POWDER)
9. RED CHILLI POWDER 1/2 TSP
10. GREEN CHILLIES 2 CHOPPED
11. ONION 1 CUT  1/2  INTO SLICES & 1/2 PASTE
12. GINGER 1 TSP PASTE
13. GARLIC 2 TSPS PASTE (MORE THAN GINGER)
14. GARAM MASALA POWDER 1/4 TSP 
15. HARA DHANYA LEAVES 1 TBSP (OPTIONAL)
16. TOMATO 1 MEDIUM (OPTIONAL)
17. SALT AS PER TASTE

METHOD:

1. BOIL EGGS IN SALT WATER ON LOW FLAMES ,WHEN BUBBLES COME IN FULL PAN SWITCH OFF STOVE KEEP THEM IN HOT WATER FOR 8 MINUTES,NOW DISCARD HOT WATER,ADD CHILLED WATER KEEP EGGS IN COLD WATER FOR 5 MINUTE NOW PEEL ,YOUR EGGS WILL BE PERFECT OR BOIL THEM AS YOU DO
2. IN KADAI (WOK) HEAT OIL ADD ZEERA,CLOVES,BLACK PEPPER CORNS,BIG BROWN ELAICHI SAUTE WHEN CRACKLES,ADD SLICED ONIONS FRY THEM GOLDEN BROWN
3. NOW ADD ONION PASTE,GARLIC & GINGER PASTE SAUTE LET OIL SEPARATES
4. NOW ADD RED CHILLI POWDER,DHANYA POWDER, HALDI POWDER,SALT  MIX WELL & FRY 
5. ADD TOMATO PASTE AT THIS POINT AND COOK TILL OIL SEPARATES
6. NOW ADD EGGS & CHOPPED GREEN CHILLIES STIR , LET ALL MASALA MIX WELL
7.  ADD WATER  AS CONSISTENCY  YOU WANT, COVER AND COOK ON LOW FLAMES  FOR 5 MINUTES
8. GARNISH WITH GARAM MASALA & HARA DHANYA LEAVES
9. SERVE HOT WITH ROTI/PARATHA
10. ENJOY..................GOD BLESS

MASHROOM KHADA MASALA

INGREDIENTS:

1. MASHROOMS 250 GRAMS 
2. OIL 2 TBSPS
3. ZEERA 1/2 TSP (CUMIN SEEDS)
4. PEPPER CORNS 4
5. LAUNG 2 (CLOVES)
6. CHOTI ELAICHI 1 (GREEN CARDAMOM)
7. BADI ELAICHI 1 (BIG BROWN CARDAMOM)
8. DAL CHINI 1/2 INCH PIECE (CINNAMON STICK)
9. ONION 1 BIG THIN SLICED
10. TOMATOES 1 BIG CHOPPED
11. GREEN CHILLIES 3 CHOPPED
12. DRIED RED CHILLIES 2 BROKEN INTI TWO
13. PHOOL CHAKRI 1 SMALL  (STAR ANISE )
14. SALT AS PER TASTE
15. GINGER 1/2 TBSP PASTE
16. GARLIC 1 TBSP PASTE
17. HARA DHANYA LEAVES 1 TBSP (CORIANDER LEAVES)

METHOD:

1. WASH & CUT MASHROOMS IN SLICES 
2. HEAT OIL IN PAN,ADD ZEERA,DRIED RED CHILLIES WHEN CRACKLES,ADD ONION SLICED AND SAUTE
3. ADD ALL SPICES,CLOVES,PEPPER CORNS,GREEN CARDAMOM,BROWN CARDAMOM SAUTE FRY TILL ONION TURNS BROWN
4. ADD GINGER & GARLIC PASTE STIR FRY LET RAW SMELL GO, ADD  CHOPPED TOMATO, SALT & COOK TILL IT TURNS MUSHY
5. ADD SLICED MASHROOMS ,CHOPPED GREEN CHILLIES MIX ALL WELL COVER AND COOK TILL MASHROOMS ARE DONE ON LOW FLAMES 
6. ONCE DONE GARNISH WITH CORIANDER LEAVES & SERVE HOT WITH ROTI/PARATHA/PURI
7. ENJOY........GOD BLESS

MANGO COCONUT MILK SMOOTHIE

INGREDIENTS:

1. MANGO CUT IN CUBES 1 CUP (TAKE SWEET MANGO)
2. COCONUT MILK 1 CUP CHILLED
3. SUGAR AS YOU LIKE
4. ICE CUBES FEW CUBES

METHOD:

1. PUT MANGO CUBES ,SUGAR,COCONUT MILK IN BLENDER AND BLEND TO SMOOTH
2. NOW ADD ICE CUBES AND BLEND AGAIN 
3. POUR IN GLASSES...........SERVE IMMEDIATELY
4. ENJOY.........GOD BLESS

NOTE: SAME WAY YOU CAN MAKE MANGO SMOOTHIE WITH MILK,I DONT USE ANY FLAVOUR LIKE SAFFRON ,ELAICHI,VANNILA BECAUSE I WANT TO ENJOY ONLY MANGO FULL WAY ,IF YOU LIKE YOU MAY ADD ANY OF THEM ....PLZ LEAVE YOUR COMMENTS /REQUEST I WILL APPRECIATE THAT THANKS 

MUSHROOM PEAS

INGREDIENTS:

1. MUSHROOM 3 CUPS SLICED
2. GREEN PEAS 1CUP
3. TOMATOES 1 CUP DICED
4. GINGER 1 TSP GRATED 
5. KASURI METHI OR FRESH METHI LEAVES 2 TBSPS (FENUGREEK LEAVES)
6. OIL 2 TBSPS
7. ZEERA 1 TSP (CUMIN SEEDS)
8. HALDI POWDER 1/2 TSP (TURMERIC POWDER)
9. DHANYA POWDER  1 TSP ( CORIANDER POWDER)
10. RED CHILLI POWDER 1/2 TSP
11. SALT AS PER TASTE 
12. GREEN CHILLIES 3 CHOPPED 

METHOD:

1. IN A PAN HEAT OIL ,ADD ZEERA WHEN CRACKLES ADD HALDI SAUTE 
2. ADD GINGER,TOMATOES,SALT,CORIANDER POWDER ,RED CHILLI POWDER & MIX ALL,COOK TILL OIL SEPARATES
3. NOW ADD MUSHROOMS & PEAS STIR WELL, COVER & COOK ON LOW FLAMES FOR 5 MINUTES
4. WHEN MUSHROOMS ARE HALF DONE ADD METHI  LEAVES,CHOPPED GREEN CHILLIES  MIX WELL
5. NOW COOK TILL PEAS AND MUSHROOMS ARE DONE 
6. SERVE HOT WITH ROTI/PARATHA/PURI
7. ENJOY..........GOD BLESS

NOTE: DON'T OVER  COOK MUSHROOMS OTHERWISE THEY WILL BECOME RUBBERY

1. 
   

DATE SHAKE

INGREDIENTS:

1. DATES SEED LESS 20-23
2. MILK 3 CUPS CHILLED
3. VANILLA ICE CREAM 3-4 SCOOPS
4. ICE CUBES AS YOU LIKE 
5. SUGAR AS PER TASTE 

METHOD:

1. PUT DATES IN A JAR,  ADD SUGAR,  CHILLED MILK AND BLEND WELL TO MAKE SMOOTH 
2. ADD VANILLA ICE CREAM & ICE CUBES ,BLEND AGAIN 
3. POUR IN GLASSES SERVE IMMEDIATELY
4. ENJOY..........GOD BLESS

CHATPATE AALOO (TANGY POTATOES)

INGREDIENTS:

1. POTATOES  4 MEDIUM ,PEELED & CUT INTO CUBES 
2. OIL 2 TBSPS
3. ZEERA 1/2 TSP (CUMIN SEEDS)
4. CORIANDER SEEDS 1 TSP CRUSHED
5. FENNEL SEEDS 1 TSP CRUSHED
6. METHI DANA 10-12 ( FENUGREEK SEEDS)
7. GINGER 1 TSP GRATED
8. BLACK PEPPER CORN  1/4 CRUSHED
9. GREEN CHILLIES 3 SLIT
10. SALT AS PER TASTE
11. FRESH CORIANDER LEAVES CHOPPED, DISCARD STEM 2 TBSPS
12. LEMON JUICE 2 TSPS

METHOD:

1. BOIL POTATOES WITH SALT TILL TENDER NOT MUSHY,AFTER POTATOES ARE DONE DRAIN WATER AND KEEP ASIDE POTATOES
2. IN A PAN HEAT OIL ,ADD ZEERA WHEN CRACKLES ADD FENNEL SEEDS,CORIANDER SEEDS,METHI DANA,GINGER GRATED SAUTE & FRY  FOR 1 MINUTE
3. ADD POTATOES AND STIR FRY ON MEDIUM FLAMES TILL THEY ARE GOLDEN BROWN
4. ADD SALT,BLACK PEPPER ,GREEN CHILLIES MIX WELL, COVER & COOK FOR ANOTHER 3-4 MINUTES
5. TURN OFF HEAT AND ADD LEMON JUICE AND FRESH CORIANDER LEAVES MIX WELL
6. SERVE HOT WITH ROTI/PARATHA/PURI
7. ENJOY......GOD BLESS

PALAK AALOO (SPINACH POTATOES)

INGREDIENTS:

1. PALAK  500 GRAMS (SPINACH)
2. AALOO 4 MEDIUM CUT INTO CUBES (POTATOES)
3. OIL 3 TBSP 
4. ZEERA 1 TSP (CUMIN SEEDS)
5. GARLIC 5 CLOVES CHOPPED
6. DRIED RED CHILLIES 3 BROKEN INTO TWO
7. HING 1/4 TSP (ASAFOETIDA)
8. GREEN CHILLIES 3 CHOPPED
9. METHI  LEAVES  1 TBSP KASURI OR FRESH (FENU GREEK LEAVES)
10. SALT AS PER TASTE

METHOD:

1. WASH & CHOP PALAK ,WASH PEEL AND CUT POTATOES IN CUBES
2. HEAT OIL IN A PAN ,ADD ZEERA & DRIED RED CHILLIES BROKEN INTO TWO SAUTE WHEN CRACKLES ADD CHOPPED GARLIC FRY TILL IT TURNS LIGHT BROWN 
3. ADD HING SAUTE ,ADD POTATOES,PALAK ,METHI,CHOPPED GREEN CHILLIES, SALT MIX ALL WELL COVER AND COOK TILL POTATOES ARE DONE 
4. PALAK WILL LOOSE ITS WATER WHICH HELPS TO COOK POTATOES DONT ADD WATER 
5. ONCE POTATOES ARE DONE OPEN AND STIR WELL TILL OIL IS VISIBLE
6. SERVE THIS HOT WITH ROTI/PARATHA/PURI
7. ENJOY............GOD BLESS

POTATOES CHILLI GARLIC

INGREDIENTS:

1. BABY POTATOES 45O GRAMS (BOILED & PEELED)
2. OIL 2 TBSPS
3. RED CHILLI PASTE 1 TSP (BOIL DRIED RED CHILLI IN WATER ,DISCARD WATER AFTER ONE BOIL ON MEDIUM FLAMES,GRIND CHILLIES INTO PASTE)
4. SOY SAUCE 1/2 TSP
5. LEMON JUICE 1 TSP
6. FRESH CORIANDER LEAVES 2 TBSPS CHOPPED
7. DRIED RED CHILLIES 4-5
8. GARLIC 2 TBSPS  GRATED 
9. BLACK PEPPER CORNS CRUSHED 1 TSP & 1/2 TSP FOR GARNISH
10. SALT AS PER TASTE

METHOD:

1. IN A PAN ADD OIL HEAT ,ADD DRIED RED CHILLIES SAUTE NOW ADD GARLIC FRY TILL GARLIC TURNS BROWN & RAW SMELL ENDS
2. NOW ADD SOY SAUCE,LEMON JUICE ,RED CHILLI PASTE ,SALT,CRUSHED PEPPER CORNS   MIX ALL VERY WELL
3. ADD LITTLE WATER AND MIX WELL,NOW ADD BOILED  POTATOES & TOSS WELL SO TAT ALL THE POTATOES ARE WELL COATED WITH THE SAUCE.
4. ADD 1 TBSP CORIANDER LEAVES & MIX WELL COOK TILL ALMOST DRY
5. GARNISH WITH 1 TBSP OF FRESH CORIANDER LEAVES AND 1/2 TSP  BLACK PEPPER CORN CRUSHED 
6. SERVE HOT......................ENJOY 
7. ..................GOD BLESS

KOVAKKAI CURRY ,TINDORA CURRY (IVY GOURD)

INGREDIENTS:

1. IVY GOURD 250 GRAMS
2. ONION 1 BIG 
3. POTATO 1 BIG
4. RED CHILLI POWDER 1 TSP
5. HALDI POWDER 1/3 TSP (TURMERIC POWDER)
6. DHANYA POWDER 1 TSP (CORIANDER POWDER)
7. OIL 2 TBSPS
8. ZEERA 1 TSP  (CUMIN SEEDS)
9. SALT AS PER TASTE

METHOD:

1. CUT IVY GOURD LENGTHWISE AND PRESSURE COOK WITH LITTLE WATER & SALT FOR  1 WHISTLE
2. NOW DISCARD WATER AND KEEP THEM ASIDE
3. PEEL POTATO AND CUT IT ALSO SAME WAY ,CUT ONION ALSO LENGTHWISE 
4. IN A PAN HEAT OIL ,ADD ZEERA WHEN CRACKLES ADD ONION SLICED FRY TILL TRANSLUCENT
5. ADD HALDI,POTATO SAUTE & COOK TILL POTATO HALF DONE
6. NOW ADD ,PRESSURE COOKED IVY GOURD,RED CHILLI POWDER ,DHANYA POWDER & SALT MIX ALL WELL
7. ADD LITTLE WATER 1/2 TBSP ,COVER AND COOK TILL DONE 
8. STIR IN BETWEEN TO PREVENT FROM BURNING ,WHEN DONE MIX ALL WELL
9. SERVE HOT WITH ROTI/PARATHA
10. ENJOY.................GOD BLESS

SABUDANA KHICHDI (TAPIOCA PEARLS,SAGO)

INGREDIENTS:

1. SABUDANA 1 1/2 CUPS
2. PEANUTS 1/4 CUP
3. GREEN CHILLIES 4-5
4. POTATO 1 MEDIUM
5. OIL 3 TBSPS
6. CURRY LEAVES 1 SPRIG
7. ZEERA 1 TSP (CUMIN SEEDS)
8. SALT AS PER TASTE
9. LEMON JUICE 1 TSP
10. FRESH COCONUT SCRAPED 2 TBSPS
11. FRESH CORIANDER LEAVES FEW SPRIGS

METHOD:

1. WASH AND SOAK SABUDANAIN 1 CUP OF WATER, FOR 3 TO 4 HOURS ,SO THAT GRAINS SHOULD BE SEPRATE AND MOIST
2. IN A PAN ROAST PEANUTS, NOW PEEL OFF THE SKIN AND COARSELY GRIND THEM
3. ADD OIL IN A PAN ADD ZEERA,WHEN CRACKLES ADD CURRY LEAVES SAUTE
4. NOW ADD GREEN CHILLIES CHOPPED FINELY SAUTE,ADD POTATO PEELED AND CUT INTO  SMALL PIECES
5. COOK TILL POTATO IS DONE,NOW ADD SABUDANA,SCRAPED COCONUT,GROUND PEANUTS ,SAUTE FOR 5 MINUTES, STIRRING WELL
6. SPRINKLE A LITTLE WATER,ADD SALT,LEMON JUICE & FRESH CORIANDER LEAVES MIX WELL
7. REMOVE FROM HEAT AND SERVE HOT
8. ENJOY............GOD BLESS

METHI PULAO (FENUGREEK RICE)

INGREDIENTS:

1. BASMATI RICE 2 CUPS
2. ONIONS 2 MEDIUM SLICED THIN
3. TOMATOES 2 MEDIUM CHOPPED
4. GINGER & GARLIC PASTE 1 TBSP
5. METHI 1 CUP, ONLY LEAVES DISCARD STEM (FENUGREEK LEAVES)
6. OIL 1 1/2 TBSPS
7. ZEERA 1 TSP (CUMIN SEEDS)
8. SAUF 1 TSP (FENNEL SEEDS)
9. BAY LEAF 1
10. RED CHILLI POWDER 1 TSP
11. DHANYA POWDER 1 TSP (CORIANDER POWDER)
12. GARAM MASALA 1/3 TSP
13. GREEN CHILLIES 3 SLIT
14. DESI GHEE/BUTTER 1 TSP
15. SALT AS PER TASTE

METHOD:

1. SOAK RICE FOR 15 MINUTES BEFORE COOKING
2. NOW IN PRESSURE COOKER HEAT OIL ,ADD ZEERA,SAUF,BAY LEAF SAUTE TILL THEY CRACKLES
3. ADD SLICED ONIONS FRY TILL IT TURNS TRANSLUCENT
4. ADD GINGER & GARLIC PASTE SAUTE TILL OIL SEPARATES
5. ADD DHANYA POWDER,RED CHILLI POWDER ,GARAM MASALA POWDER SAUTE FOR 1-2 MINUTES
6. ADD TOMATOES SAUTE FOR 2-3 MINUTE ,NOW ADD METHI LEAVES MIX WELL COOK TILL METHI WILT
7. ADD SALT,GREEN CHILLIES STIR FOR 1-2 MINUTES
8. NOW ADD RICE ,MIX ALL WELL WITH SOFT HANDS RICE SHOULD NOT BREAK
9. ADD HOT WATER  4 CUPS TO 2 CUPS OF RICE
10. PRESSURE COOK 1 WHISTLE AND LET PRESSURE RELEASE ITSELF
11. OPEN AND ADD DESI GHEE/BUTTER ON TOP 
12. NOW SERVE THIS HOT WITH RAITA & HARA DHANYA CHUTNEY
13. ENJOY..........GOD BLESS