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

VERMICELLI KHEER

INGREDIENTS:

1. VERMICELLI 2 CUPS
2. MILK 2 LITRES
3. DESI GHEE (REFINED BUTTER) 4 TBSPS
4. CASHEWNUTS 50 GRAMS
5. RAISIN 50 GRAMS
6. SUGAR 1 CUP
7. CONDENSED MILK 2 TBSPS
8. GREEN CARDAMOM POWDER 1 TSP

METHOD:

1. HEAT GHEE IN A PAN ,ADD CASHEWNUTS,RAISINS,SAUTE TILL NUTS TURNS BROWN,DRAIN ON ABSORBENT PAPER KEEP ASIDE
2. NOW IN SAME PAN ADD VERMICELLI SAUTE TILL LIGHT BROWN,DRAIN THIS ALSO AND KEEP ASIDE 
3. IN OTHER BROAD MOUTH PAN BOIL MILK,LET IT BOIL FOR 20 MINUTES ON LOW FLAMES
4. ADD FRIED VERMICELLI AND MIX WELL,LET IT COOK FOR 10 MINUTES ON LOW HEAT
5. ADD SUGAR,CONDENSED MILK MIX WELL AND COOK AGAIN ON LOW HEAT  TILL IT  GETS THICK
6. NOW ADD CARDAMOM POWDER MIX AND ADD ALL DRY FRUITS MIX WELL AGAIN 
7. SERVE THIS HOT OR COLD AS YOU LIKE ,I LIKE THIS CHILLED
8. ENJOY..................GOD BLESS

STRAWBERRY SHAKE

INGREDIENTS:

1. STRAWBERRIES 9 TBSPS CRUCHED
2. MILK ,CHILLED 3 CUPS
3. VANILLA ICE CREAM 8 SCOOPS
4. WHIPPED CREAM 4 TBSPS
5. STRAWBERRIES 4
6. SUGAR AS PER TASTE (OPTIONAL)
7. ICE CUBES 8

METHOD:

1. PLACE, STRAWBERRIES CRUSHED 8 TBSPS,MILK,ICE CREAM,,SUGAR,ICE CUBES IN BLENDER & BLEND IT TILL IT BECOMES SMOOTH
2. POUR THIS IN GLASSES,PUT THE WHIPPED CREAM IN AN ICING BAG WITH A STAR NOZZLE AND DROP A DOLLOP ON THE TOP OF MILK SHAKE  IN EACH GLASS
3. DRIZZLE SOME OF THE  REMAINING STRAWBERRY CRUSH ON THE DOLLOP 
4. CUT STRAWBERRIES AND GARNISH THE SHAKE 
5. SERVE IMMEDIATELY...........ENJOY
6. ...............GOD BLESS

SABUDANA VADA

INGREDIENTS:

1. SABUDANA 1 1/2 CUPS
2. POTATOES 3 MEDIUM,BOILED & MASHED
3. ROASTED PEANUTS,COARSELY GROUND 1 CUP
4. GREEN CHILLIES 3,FINELY CHOPPED
5. HARA DHANYA PATTE 2 TBSP CHOPPED(FRESH CORIANDER LEAVES)
6. LEMON JUICE 1 TBSP
7. SALT AS PER TASTE
8. KALA NAMAK 1/3 TSP (ROCK SALT)(OPTIONAL)

METHOD:

1. SOAK THE SABUDANA, IN ENOUGH WATER TO COVER IT,FOR 2 HOURS
2. AFTER 2 HOURS DRAIN OFF ALL THE WATER
3. MIX TOGETHER SABUDANA,POTATOES,PEANUTS,GREEN CHILLIES,HARA DHANYA PATTE,SALT,KALA NAMAK,LEMON JUICE MIX ALL THOROUGHLY
4. DIVIDE THIS MIXTURE INTO SMALL BALLS OF EQUAL SIZES
5. NOW FLATTEN THESE BALLS BETWEEN PALMS OF YOUR HANDS
6. HEAT SUFFICIENT  OIL IN A KADAI (WOK) AND  DEEP FRY VADAS IN HOT OIL TILL GOLDEN BROWN
7. DRAIN ON ABSORBENT PAPER,SERVE HOT WITH GREEN DHANYA CHUTNEY OR CHUTNEY OF YOUR CHOICE
8. ENJOY..........GOD BLESS

METHI ALOO

INGREDIENTS:

1. FRESH METHI I KG (FRESH FENUGREEK LEAVES)
2. OIL 1 1/2 TBSP 
3. DRIED RED CHILLIES 2 BROKEN INTO 2
4. HING 1/2 TSP (ASAFOETIDA)
5. GARLIC CHOPPED 5 TO 6 CLOVES
6. HALDI 1 TSP (TURMERIC POWDER)
7. GREEN CHILLIES 3 CHOPPED
8. ZEERA 1/2 TSP (CUMIN SEEDS)
9. SALT AS PER TASTE
10. ALOO 4 MEDIUM CUT INTO CUBES 4 INCH PIECE

METHOD:

1. WASH AND CHOP METHI
2.  IN A PAN HEAT OIL ADD ZEERA WHEN CRACKLES ADD HING,DRIED RED CHILLIES BROKEN,GARLIC AND SAUTE ALL FOR A MINUTE
3. NOW ADD HALDI & SALT SAUTE 
4. ADD ALOO ,METHI  & GREEN CHILLIES MIX WELL 
5. COVER AND COOK TILL METHI AND ALOO ARE DONE ON LOW FLAMES
6. LET WATER EVAPORATES AND OIL SEPARATES
7. NOW SERVE HOT WITH ROTI/PARATHA/PURI
8. ENJOY..............GOD BLESS

KIWI SMOOTHIE

INGREDIENTS:

1. COLD MILK  3 CUPS (FOR 2)
2. KIWI 3 WASHED PEELED AND CHOPPED
3. SUGAR 6 TBSP (OR AS YOU LIKE TO HAVE)
4. 1/2 CUP CREAM
5. 8 ICE CUBES 
6. FEW KIWI SLICES FOR GARNISHING

METHOD:

1. COMBINE ALL THE INGREDIENTS IN BLENDER AND BLEND IT
2. TILL IT  TURNS SMOOTH 
3. IN GLASSES PUT ICE CUBES AND POUR THE SMOOTHIE  MIX 
4. GARNISH THIS WITH KIWI SLICES
5. SERVE IMMEDIATELY.......ENJOY
6. .......................GOD BLESS

MOONG DAL (MOONG BEANS)

INGREDIENTS:

1. MOONG DAL 1 CUP
2. OIL 1 TBSP (YOU MAY ALSO USE GHEE/ COOKING BUTTER )
3. ZEERA 1 TSP (CUMIN SEEDS)
4. HALDI 1/2 TSP (TURMERIC POWDER)
5. DHANYA  POWDER 1/2 TSP (CORIANDER POWDER)
6. RED CHILLI POWDER 1 TSP
7. GREEN CHILLIES 3 SLIT 
8. ZEERA POWDER 1 TSP (CORIANDER POWDER)
9. ONION 1 MEDIUM CHOPPED
10. GINGER 1TBSP GRATED 
11. TOMATO 1 BIG CHOPPED
12. SALT AS PER TASTE
13. HARA DHANYA 1 TBSP CHOPPED (CORIANDER LEAVES)
14. GARLIC 3 CLOVES GRATED
15. GARAM MASALA 1/4 TSP

METHOD:

1. SOAK MOONG DAL OVER NIGHT THEN PRESSURE COOK IT (2 WHISTLES) WITH 2 CUPS OF WATER ,HALDI,SALT ,LET THE PRESSURE RELEASE ITSELF
2. IN A PAN HEAT OIL ADD ZEERA WHEN CRACKLES ADD GINGER AND GARLIC  SAUTE FOR 1 MINUTE THEN ADD ONION SAUTE
3. WHEN TURNS TRANSLUCENT ADD TOMATO SAUTE COOK TILL TENDERS ,COOK FOR 2 MINUTES
4. WHEN OIL SEPARATES ADD HALDI POWDER,RED CHILLI POWDER,DHANYA POWDER,ZEERA POWDER MIX ALL WELL 
5. ADD LITTLE WATER 2 TBSP STIR  AND  ADD GREEN CHILLIES 
6. COVER AND COOK FOR 5 MINUTES ON LOW FLAMES 
7.  SWITCH OFF THE STOVE ADD GARAM MASALA MIX  GARNISH WITH HARA DHANYA 
8. SERVE WITH ROTI/PARATHA/PURI..............ENJOY
9. ................GOD BLESS

DAL LUCKNOWI (YELLOW LENTILS)

INGREDIENTS:

1. ARHAR KI DAL/TOOR DAL (SPLIT PIGEON PEA) 1 CUP
2. SALT AS PER TASTE 
3. GREEN CHILLIES CHOPPED 2
4. HALDI 1/2 TSP (TURMERIC POWDER)
5. OIL 2 TBSP (IF YOU ARE HEALTH CONSCIOUS YOU MAKE TAKE 1 TBSP)
6. HING A PINCH (ASAFOETIDA)
7. ZEERA 1 TSP (CUMIN SEEDS)
8. DRIED RED CHILLIES BROKEN 4
9. GARLIC CLOVES 5 CHOPPED
10. MILK 1 CUP
11. HARA DHANYA  2 TBSP (CORIANDER LEAVES)
12. RED CHILLI POWDER 1/2 TSP

METHOD:

1. PRESSURE COOK DAL WITH TWO CUPS OF WATER, SALT,HALDI,RED CHILLI POWDER (2 WHISTLES ) LET PRESSURE RELEASE ITSELF
2. TAKE A PAN HEAT OIL ADD ZEERA ,DRIED RED CHILLIES,GARLIC AND HING SAUTE TILL FRAGRANT
3. ADD TO BOILING DAL AND MIX WELL ADD CHOPPED GREEN CHILLIES AND 1 CUP OF WATER AND MILK MIX WELL AND COOK FOR 4-5 MINUTES MORE ON LOW FLAMES
4. ADJUST SALT GARNISH WITH HARA DHANYA
5. SERVE HOT WITH RICE/ROTI SABZI...........ENJOY
6. ..................GOD BLESS

ANDHRA MASHED BRINJAL (EGG PLANT / BRINJAL )

INGREDIENTS:

1. SMALL BRINJALS 8 TO 10 
2. OIL 3 TBSP
3. RAI 1/2 TSP (MUSTARD SEEDS) 
4.  ONION 2 MEDIUM CHOPPED
5. GINGER 1/2 TBSP
6. GARLIC 1 TBSP
7. SALT AS PER TASTE
8. GREEN CHILLIES 3 SLIT
9. HALDI 1/3 TSP (TURMERIC POWDER )
10. RED CHILLI POWDER 1 TSP
11. TAMARIND PULP 2 TSP
12. ZEERA 1/2 TSP (CUMIN SEEDS)
13. CURRY LEAVES 10 T0 15
14. DRIED RED CHILLIES 7-8 (BOR MIRCH)

METHOD:

1. CUT  BRINJALS (QUARTER) AND KEEP THEM SOAK IN WATER 
2. HEAT2 TBSP OIL IN A PAN ADD RAI WHEN SPLUTTER ADD GINGER ,GARLIC SAUTE FOR 2 MINUTES
3. NOW ADD CHOPPED ONION FRY FOR FEW MINUTES WHEN TURNS SOFT ADD BRINJALS,SALT,HALDI AND GREEN CHILLIES MIX WELLCOVER AND COOK FOR 3-4 MINUTES ON HIGH FLAMES
4. ADD RED CHILLI POWDER MIX WELL ADD HALF CUP OF WATER  STIR ALL COVER AND COOK ON MEDIUM FLAMES TILL BRINJALS  BECOME TENDER
5. NOW ADD TAMARIND PULP TO BRINJALS MASH EVERYTHING WELL WITH THE BACK OF LADLE
6. FOR TEMPERING: HEAT 1 TBSP OIL IN ANOTHER PAN, ADD ZEERA,RED CHILLIES SAUTE WHEN CRACKLES ADD CURRY LEAVES FRY 
7. NOW ADD TEMPERING TO BRINJALS AND COVER TO ADD FLAVOURS
8. SERVE HOT WITH RICE/ROTI/PARATHA
9. ENJOY......................GOD BLESS

MULI RAITA ( RADISH CURD/ YOGURT )

INGREDIENTS:

1. Radish 1 large
2. Salt as per taste
3. Hara dhanya 1 tbsp(Fresh coriander leaves )
4. Green chilli 1
5. Curd /yogurt 1 cup
6. Zeera 1/2 tsp ( cumin seeds )
7. Red chilli powder 1/4 tsp
8. Hing a pinch ( asafoetida )

METHOD:

1. Peel,Wash and grate radish ,Rub a little salt and keep for 5 to 6 minutes 
2. Now squeeze out  all the water and keep aside
3. Clean,wash and chop coriader leaves and green chillies
4. Whisk the yogurd till smooth and keep aside
5. Dry roast zeera and grind coarsely
6. Now in a serving bowl combine the radish,ground zeera,salt,red chilli powder,chopped green chilli ,hing and yogurt mix all well
7. Serve garnished with chopped coriander leaves
8. Enjoy.............GOD BLESS

BEGAN KA BHARTA

INGREDIENTS:

1. Began 1 big (brinjal or egg plant)
2. Oil 3 tbsp 
3. Zeera 1 tsp (cumin seeds )
4. Onion 3 chopped medium size
5. Tomatoes 4 chopped medium 
6. Ginger 1 tbsp full grated / 2 inch piece
7. Green chillies 3 chopped 
8. Red chilli powder 1 tsp 
9. Salt as per taste
10. Coriander leaves 1 tbsp

METHOD:

1. Wash, pat dry and prick began now apply oil all over it and roast it on gas stove /tandoor/oven 
2. When skin shrinks cool it remove skin and mash the pulp completely.
3. Now in a wok heat oil add zeera saute when crackles add chopped onions stir cook until it turns translucent
4. Now add ginger and green chillies saute & cook for a minute
5. Add red chilli powder and mashed roasted began mix all well and cook for 6 to 8 minutes over a medium flames
6. Keep stirring ,Now add salt and tomatoes and mix
7. Now cook on low  flames till oil separates may be 8 to 10 minutes and garnish with coriander leaves
8. Serve hot with roti/paratha/rice/naan as you wish
9. Enjoy..................GOD BLESS

French beans sabzi,beans poriyal

INGREDIENTS:

1. French Beans  2 cups stringed and choped
2. 1/2 cup grated coconut
3. Rai 1/2 tsp (Mustard seeds)
4. Zeera 1/2 tsp (cumin seeds)
5. Salt as per taste
6. Haldi 1/4 tsp (turmeric powder)
7. Onion 1 medium size chopped
8. Curry leaves 2
9. Dried red chillies 2
10. Oil 1tbsp
11. Lemon juice 1 tbsp

METHOD:

1. Boil the beans adding salt and strain (To retain the green colour just add a pinch of  baking soda while boiling)
2. Take a pan heat oil in it and add zeera,rai let it crackle 
3. Now add curry leaves and red chillies and saute
4. Now add onion saute for 2 minutes when turns translucent add grated coconut, haldi powder ,boil beans,Lemon juice & salt mix well
5. Stir Fry for 3 minutes on medium flames,Now cook till beans are done and water dry
6. Serve this with hot roti and dal .........Enjoy
7. ............................GOD BLESS