Dhokla

Ingredients:

1 1/2 cup gram flour (besan)
2 tsp semolina (suji)
2 tsp eno powder
1/2 tsp sugar
1 lemon (nimbu)
2 green chilly (hari mirch)
8-10 curry leaves (kadi patta)
1 tsp mustard seeds (raai)
1/4 tsp salt (namak)
1 cup water
1 tbsp oil

How to make instant dhokla:

• Mix gram flour, semolina and 1 cup water.
• Grease a container.
• Heat water in a pressure cooker and place sieve (jaali) on it.
• Now add eno powder.
• Immediately pour this mixture in the greased container.
• Place it on jaali and cover the cooker.
• Remove the whistle of the cooker.
• Let it cook at high flame for 15 minutes.
• Then take out the dhoklas out of the container and cut into pieces once it is cooled.
• Heat oil in a pan and crackle mustard seeds. Then put curry leaves.
• Finely chop green chilies.
• Pour this on dhoklas.
• Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it.
• After 5 minutes take out extra water.
• Garnish with finely chopped dhania patti.
• Serve with some chutney.

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Ingredients:

• 1 kg: Potatoes
• 1 cup: Besan
• ½ cup: Sour curd
• ½ tsp: Ginger paste
• ½ tsp: Green chilli paste
• ½ tsp: Turmeric powder
• 1 tsp: Sugar
• 1 tsp: Fruit salt
• 1 tsp: Salt
• 1 tbsp: Oil
• ½ cup: Water
• For Tadka
  
  • ½ tsp: Mustard seeds
  • 4-5 : Curry leaves
  • 2-3 :Green chillies-slit
  • 1 tbsp: Oil

Method

1. Mix besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the curd. Beat till smooth. Add water and mix well again.
2. Add fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.
3. Place a thin cloth between the lid and the steamer and close tight. Steam for 20 minutes.
4. Remove tin from the steamer and keep aside.
5. Heat oil for the tadka, add mustard seeds, curry leaves and green chillies.
6. Sauté till slightly colored, and add a large cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with coriander and coconut and serve. 

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Cooking Time : 40 min.
Preparation Time : 30 min.

Serves 6 to 8.

Ingredients

3 cups rice 1 cup urad dal 1/2 cup sour curd 2 tablespoons green chilli-ginger paste 3/4 teaspoon soda-bi-carb 1/4 teaspoon asafoetida (hing) 1 tablespoon black pepper, coarsely ground 3 tablespoons oil salt to taste

Method

1. Wipe the rice and urad dal with a wet cloth, mix and dry grind coarsely (like semolina). Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixture the next day. 2. Add the sour curds and hot water and make into a thick paste. 3. Allow to ferment for at least 6 to 7 hours. 4. Add the soda bi-carb, oil, asafoetida, green chilli-ginger paste and salt and mix well. 5. Apply a little oil to a metal thali ( flat metal with low rim). Pour enough batter so as to fill half the height of the thali. This should ordinary be about 1/2 teacup for a small thali. 6. Sprinkle a little ground pepper on top. 7. Steam for about 10 minutes. 8. Repeat with the rest of the batter. 9. Cut into pieces and serve with oil and green chutney.

You can make Vegetable Dhoklas by adding finely chopped carrots, french beans and peas to the batter before steaming

Badam Kheer

Ingredients:

2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk

Preparation:

• Leave the almonds in hot water for 1 hour.
• Remove the outer skin and grind to a paste with the milk.
• Make sugar syrup and boil till it reaches a one string consistency.
• Add the badam paste and cook till it thickens.
• Add the kesar colour.
• Add ghee little by little stirring continuously on low heat. 

Shahi Tukra

Ingredients:

8 Bread Slices(cut the edges out and cut diagonally)
4 tbsp Ghee
1 litre Milk
1 cup Sugar
1/4 tsp Cardamom Powder
1 tbsp Kismis

Preparation:

• Heat the milk and sugar stirring continuously.
• Put 1 tsp ghee to prevent the milk from flowing over.
• Reduce the milk to 1/2 qty. cool the milk.
• Add the kismis and cardamom powder.
• Fry the bread slices in ghee till golden.
• Dip in milk for 2 minutes.
• Remove and put in the milk piesh prepared previously. Serve cool. 

Badam firni

Ingredients:

2 cups milk
2 tbsp rice
3 tbsp sugar
1/4th cup blanched almonds (sliced)
1 tsp green cardamom (crushed)
1/2 tsp kewra essence
silver or gold foil paper (varak)

Instructions:

• Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
• In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
• Remove from heat and add almonds.
• Put in serving bowl and chill.
• Garnish the badam phirni with silver or gold foil paper (varak) and serve

Tasty Badam Kheer

Ingredients:

1/2 cup Almond (Badam)
2 cups Milk
3 tblsp Sugar
5 crushed Cardamoms
a pinch of Saffron (Kesar), soaked in lukewarm milk

Instructions:

• Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
• Remove the skin of the almonds and grind to a fine paste.
• Boil the milk in a thick bottomed pan. when the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.
• Remove from the flame.. add the dissolved saffron and the crushed cardamoms.
• Allow to cool and serve chilled.

Punjabi Karhi

Ingredients:
1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain.
1 tsp Red chili powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste
Instructions:

• Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
• Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
• Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
• Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
• Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
• Serve punjabi kadhi hot with steamed rice.

Dhabey di daal

Ingredients:

2 - 3 green chillies
1/4 cup coriander leaves
1/4 cup bengal gram divide (chana dal)
8 - 10 garlic flakes
4 tblsp oil
3 medium sized tomatoes
1/2 tblsp cumin powder
1/4 cup red kidney beans (rajma)
1 tblsp red chilli powder
2 medium size onions
1 tblsp kasoori methi
3 tblsp butter
1/2 cup black gram divide (urad dal)
salt to taste

 

Instructions:

• Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
• Take off and finely cut onion and garlic.
• Wash, take off stem and finely cut green chillies.
• Wash and finely cut tomatoes.
• Wash and cut coriander leaves.
• Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
• Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
• Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
• Mix in red chilli powder, cumin powder and stir-fry briefly.
• Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
• Stir in the cooked dals and grease and mix well.
• Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
• Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

Dahi Aaloo!

Ingredients:
• 3-4 Potatoes (boiled)
• 1/4 tsp Chaat Masala
• 2 tbsp Curd/ Yogurt
• 1 tsp Cumin Seeds (Jeera)
• 1 tsp Red Chilli Powder
• 1 cup Coriander Leaves (Dhaniya)
• 1 tsp Oil
• Salt as per taste

Instructions:

•	Peel the potatoes and cut them in cubes.
•	In a pan, heat oil and add cumin seeds.
•	When the cumin seeds are golden brown, add chaat masala and chilli powder.
•	Now, add the potatoes.
•	Mix well
•	Add curd and mix well.
•	When done, remove from heat.
•	Garnish with coriander leaves.

Chana Bhatura

Ingredients:
 For Channa
• 1 cup Kabuli Channa (soaked overnight)
• 1 large Tomato
• 2 large Onions
• 1½ tbsp Coriander (chopped)
• 1 tsp Ginger (grated)
• 1 tsp Garlic (crushed)
• 1 Lemon (juice extracted)
• 2 tbsp Oil
• 1 tbsp Ghee
• 1 tsp Tea Leaves (tied into a pouch in a muslin cloth)
• 4 Green Chilies (slit)
• 2 Bay Leaves
• 1 tsp Cumin Seeds
• 1 tsp Red Chili Powder
• 1/2 tsp Cinnamon Powder
• 1/2 tsp Clove Powder
• 1/2 tsp Turmeric Powder
• 1/4 tsp Garam Masala
• 1/4 tsp Pepper Powder
• Salt (to taste)

For Bhatura
• 2 cups Maida (flour)
• 2 tbsp Curd
• 2 tbsp Butter / Oil
• 1/2 tsp Soda Bicarbonate
• Salt (to taste)
• Milk
• Oil (for frying)

Instructions:

• For Channa • Put the soaked channa in a cooker, with enough water, tea pouch and bay leaves. • Pressure cook till they become tender (6-7 whistles should be enough). • Blend 1/2 tomato, onion, channa (after cooled), and 1/2 tbsp coriander in a food processor. Set aside. • Chop the remaining tomato and onion into fine pieces. • Heat oil in a large skillet. Add in cumin seeds and let them splutter. • Add in ginger and garlic and fry for 3-4 minutes. Then, add chopped tomato and onion and cook till tender. • Add in channa-paste and fry for 3-4 minutes. • Now, add red chili powder, turmeric powder, garam masala, pepper powder and salt. • Stir and continue to fry till the oil begins to separates. Add a little water if you want to alter the consistency, and boil for a few minutes. • Let the gravy simmer so that it thickens. • Transfer the channa in a serving dish. • Heat ghee in a small pan and add green chilies, cinnamon and clove powder. Also add remaining coriander, and pour it hot over channa to garnish it. Finally squeeze some lemon juice over the channa. For Bhatura • Sieve flour, salt and soda. Add in curd and 2 tbsp oil and mix well. • Add enough milk to the mixture, so that it kneads into a soft dough. Covet it with a wet cloth. • Keep aside for 5-6 hours. If the cloth dries up in between, wet again. • Knead the dough again and roll a number of thick bhatura circles with the dough. • Fry them in hot oil, one by one. Turn them only once and when they are very light golden in color, take them out. • Serve hot with channa.

Karahi Paneer

Ingredients:
• 250 gms Paneer
• 4 Onion
• 4 Tomato
• 4 Cloves
• 3 Capsicum
• 1 Inch piece ginger
• 1 tsp Red chili powder
• 2 Bay leaf
• 4 tbsp Clarified butter
• 1 Piece of cinnamon
• Little orange color

Instructions:

• Chop paneer and capsicum into pieces. • Grind together tomato, red chili powder, orange color, onion, ginger and salt. • Mince cinnamom and cloves. • Heat butter in a pan and add cloves, bay leaf and cinnamon. • Then add tomato, onion and ginger paste. • Cook on medium flame till ghee starts separating. • Add chopped capsicum and paneer pieces. • Reduce the flame and cook till the capsicum is well done. • Remove from the fire. • Serve hot with nan.

Dahi ki Chutney

Ingredients
1 cup Dahi (Yogurt)
1 tsp cumin seeds
1 tsp mustard seeds
2-4 curry leaves
1/4 bunch of chopped coriander  leaves
1 tsp red chilly powder
1 tsp turmeric powder
salt to taste
1 tsp sugar
1/2 cup chopped tomato
1/2 chopped onion
2 tsp grated cucumber
2 tsp oil

Method:
In one small pan heat oil, add cumin, mustard seed , curry leaves & let it splutter.
Let oil to cool & then add turmeric, chilly powder & salt in it.
In another container take onion, tomato, cucumber, add dahi in it & finally add oil & mix it well, now add sugar.
Garnish it with coriander leaves.

Delicious Kulcha

Ingredients

1 cup Maida flour
1/2 cup Atta  flour
1/4 tsp Baking Powder
A pinch Salt 
1/4 cup Ghee
1/4 cup Yogurt

Method

    1.Sift both the flours with salt and baking powder in a bowl.
    2.Make a deep hole in the center, add the butter in the flour and mix well.
    3.Knead  the flour, add the yogurt with 3-4 tbsp warm water and continue    knead into soft dough and set aside for 3-4 hours.
    4.Roll balls of 2 inch diameter from the kneaded dough and flatten into roti shapes.
    5.Cook the rotis on  a griddle on both sides until light brown.

Paneer Tikka Masala

Ingredients for the tikkas (if u r using oven for making tikka, u will need a bbq tray)
[If you don't have oven and are going to use gas-stove, you can use greased (with oil) covered pan, combine all marinated ingradients put it in the pan on medium-high flame, cover it and stir every 10-15 minutes till it changes its color as per photograph]

• 2 cups paneer, cut in 2 inch cubes
• 1 capsicum, cut in square pieces
• 1 onion, cut in squares
• 1 tomato, deseed and cut in squares (baby tomatoes works fine as well)
• 1/2 cup thick yogurt
• 2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp ginger paste
• 1/2 tsp garlic paste
• 1 tsp dried fenugreek leaves (powdered Methi Daana will also do)
• 2-3 bay leaves (powdered)
• 1/2 tsp garam masala
• 1 tsp tandoori masala
• Juice of 1 lime
• salt to taste
• cilantro, finely chopped

Ingredients for the gravy

• 5-7 tbsp tomato puree or 2-3 cups tomatoes pureed (crushed tomatoes)
• 1 onion finely chopped
• 1 tsp garlic paste
• 2 tsp tandoori masala
• 2 tsp red chilli powder
• salt to tase
• 2 tbsp butter
• 1/2 cup cream (if u dnt have cream u can add abt 1/4 cup of milk, if fat free add 1/2 cup and make sure to cook till the gravy thikens)
• chopped cilantro for garnishing

Method for the tikkas:
[If you don't have oven and are going to use gas-stove, you can use greased (with oil) covered pan, combine all marinated ingradients put it in the pan on medium-high flame, cover it and stir every 10-15 minutes till it changes its color as per photograph]

1. Combine all ingredients for the tikkas from yogurt onwards and mix well.
2. Then add the vegetables pieces and paneer, and mix well till all the peices are covered with the marination sauce.
3. Leave it for 4-5 hours, preferably overnight. keep it in the fridge to avoid contamination.
4. When ready, preheat the oven or the grill on 380 degree. In the meantime, arrange the marinated vegetables and paneer on a skewer (If you are using wooden skewers, let it wet with water so that it will not burn in oven)
5. Cook over charcoal or in the oven until some brown spot appear.

Method for the gravy:

1. Heat butter in a pan. Add the onions and garlic and saute for 3-4 minutes.
2. Add the tomato puree and cook until oil separates(around 4-5 minutes on a medium-slow flame.)
3. Add the tandoori masala, salt, red chilli powder, cream. Mix well.
4. Lastly, add leftover marinated sauce and mix well
5. Remove from fire and blend to make a smooth gravy.
6. Before serving boil the gravy and then gently fold in the grilled paneer and vegetable pieces and let it cook for 1-2 minutes.
7. Garnish with cilantro

Paneer Tikka can be served without the gravy as barbeque snacks. Sprinkle some chaat masala on it and serve with tomato sauce.

Tasty Paneer Masala

Ingredients:

150 gms Paneer
1 cup Water
2 Tomatoes
1 Onion
¼ tsp Green cardamom powder
6 Cloves
¾ tsp Black pepper powder
2 tbsp Vegetable Oil
¾ tsp Ginger-garlic paste
¾ tsp Green chilly paste
¼ tsp Turmeric powder
¾ tsp Red Chilly powder
¾ tsp Cumin seeds
Coriander leaves to garnish
Salt to taste

Method:

    1.Boil the tomatoes and peel off the skin, mash to make a pulpy sauce.
    2.Heat oil in pan, add the cloves, cumin seeds, ginger- garlic –chilly paste, onion and fry for 1-2 minutes.
    3.Add the cardamom powder, black pepper powder, chilly powder, turmeric, salt and mix well.
    4.Add the pulpy tomato sauce, saute for 5 minutes,add the water and cook on medium heat till gravy become thick.
    6.Grate the paneer, add to the gravy and cook for another 1-2 minute.
    7.Garnish with coriander leaves and serve with butter naan or phulka.

Shahi Paratha- Veg /non veg.

Ingredients:

2 bowls of small prawns (peeled and cleaned)

Or...  (For vegetarians…)

One big bunch of spring onions

3 bowls of wheat flour

 ¾ bowl of gram or chick-pea flour (Besan kaa atta)

 2 tea spoon of red chili powder

5-6 pods of garlic

½ inch ginger

5-6 green chilies

1-2 tea spoons of Carom seeds or ajwain

1-2 tea spoon of vinegar

1 table spoon of freshly crushed coriander seeds (Dhana) powder

1 table spoon of freshly crushed cumin (jeera) powder

1 tea spoon of   freshly crushed peeper powder

2 table spoon of oil

Salt to taste

Pinch of turmeric

3-4 cups of water

1-2 tea spoon butter (optional)

                 Mix wheat flour and gram flour well in a big shallow dish. Add cumin, chill powder, coriander seeds powder, a pinch of salt and turmeric. Then sprinkle carom seeds (ajawine) evenly. Then add water to make fine dough, cover it with wet napkin and keep aside.

                Marinate the prawns with vinegar, salt. The vegetarians should chop the bunch of spring onions (onion and green leaves both together) finely.                 

                Make a fine paste of green chilies, ginger and garlic. Heat oil in a utensil and fry the ginger-garlic-chilies paste. Then add marinated prawns or minced bunch of spring onions, add salt to taste. Then add very little water for cooking and cook till it becomes tender. This is your stuffing. (If the stuffing of spring onion becomes watery add 1 tea spoon of gram flour and stir fry again)

               Then crush this stuffing with you finger tips or make a rough paste in a mixer. Add freshly crushed peeper powder to this stuffing.

                 Divide you dough into small balls. Take each ball in your hand and make it hollow inside or make a groove or carve inside with your finger tips and fill the stuffing inside, press gently and then shape it up like ball as before. Then flatten the ball gently and roll it with a rolling pin. (Make a chapatti/ paratha) Heat tawa or frying pan and then heat that rolled dough or chapatti or paratha from both the side. Spread butter and serve it while it’s hot. (Those who are on diet should avoid butter) This tastes divine when eaten with pickle, tomato or tamarind sauce.

                This is complete nutritious meal and those who don’t have enough time to eat full meal can have this quick one.

Spicy Paneer with Cream!

Ingredients:

100 gm Paneer
25 gm Fresh Cream
2 tbsp White Butter
1 chopped Onion
1 chopped Tomato
2 tsp Tomato puree
1/2 tsp Chilly powder
1/2 tsp Garam masala
1/4 tsp Cumin seeds
1/4 tsp Carom seeds
1/8 tsp ground Cumin seeds
1/8 tsp Kasoori Methi
2 tbsp Vegetable oil
Salt to taste
3 tsp chopped coriander
1/2 tsp shredded Ginger

Method:

1.In a pan heat oil, add the cumin seeds,carom seeds and allow to crackles.
2.Add the onion and saute until turns to light brown.
3.Add the tomatoes and stir well for 2-3 minutes.
4.Add the tomato puree and cook over low flame for couple of minutes.
5.Add the cumin powder,chilly powder, garam masala and kasoori methi, keep on stirring for 1-2 minutes.
6.Add the paneer cubes, stir and cook over low flame for 5-6 minutes.
7.Add the butter and cream over the top.
8.Garnish with coriander,ginger and serve hot.

Potato Raita

A cooling curd salad of curd & potatoes

Ingredients

2 Cups Curd (Yogurt)

2-3 boiled Potatoes

1/2 tsp. Roasted cumin powder

Rock salt according to taste

Red chili powder according to taste

Finely chopped coriander leaves

1-2 Green chilies chopped (optional)

Advice

If you want richer taste fry potatoes in oil till golden brown.

Method

1.Cut boiled potatoes into small pieces. Beat curd with water until smooth.
2.Add salt, chili powder, green chilies, rock salt, asafetida and cumin powder and mix well.
3.Now add potatoes. Garnish with coriander.

Spinach Parathas

Ingredients

For the dough :

1 Cup Of Plain Flour (Atta)

1 Tbsp. Oil

Water for kneading

For filling :

1 cup spinach cleaned & finely chopped

1 tsp. red chili powder

1/2 tsp. chat masala

Salt according to taste

2 tbsp. plain flour

Oil / Clarified butter for making the parantha

Advice

The spinach must be towel dried well or else the filling will ooze out and make rolling difficult.

Serve with

Chutney or pickle or just plain fresh curds.

Method

1.Knead the flour as stated.
2.Mix spinach with all the other dry ingredients together.
3.Roll out the dough into small puris & spread some of the spinach mixture over it.
4.Make a tight Swiss roll. Press together and reroll to full size parantha.
5.Now cook on a ( Griddle) with Ghee (clarified butter) until light brown and serve hot.

Egg Paratha

Ingredients

2 cups Wheat flour

4 Boiled and mashed eggs

2 tbsp. Ghee (clarified butter)

1/2 tsp. Pepper powder

1/2 tsp. Red chili powder

A handful of chopped coriander leaves

Water as per requirement

Oil (for frying)

Salt according to taste

Serve with

Any pickle OR Curd

Method

For the dough :

1.Mix the wheat flour with salt, water and knead to a smooth dough. Keep it aside for 30 minutes.
2.Then make small balls from the dough and keep it aside.

For filling:

3.To the mashed eggs add salt, pepper, chili powder, coriander and little bit of oil. Mix thoroughly.
To proceed:
4.Take the dough balls and roll out each ball into a thin disc or a chapati and in the middle, place the filling mixture on one round chapati and cover with a another
5.round chapati and seal the edges.
6.Now sprinkle a little dry flour on top, then roll the paratha to a thin round shape chapati. Take care it should not break while rolling it out.
7.Grease your tava OR griddle with Ghee (clarified butter) and place the paratha over it and when the base turns slightly golden color, apply Ghee (clarified butter) on the top and turn the paratha on the other side.
8.Fry these parathas on both sides, pressing gently and keep turning the paratha until it turns golden brown. Serve hot.

Paneer parathas

Ingredients

For the dough :

1 Cup Of Plain Flour (Atta)

1 Tbsp. Oil

Water for kneading

For filling :

1 cup paneer crumbs

4-5 green chilies finely chopped

1 onion finely chopped

1 tbsp. coriander finely chopped

1 tsp. mint leaves finely chopped

Salt according to taste

2 tbsp. Ghee ( Clarified butter)

Oil / Clarified butter for making the parantha

Serve with

Serve hot with any gravy vegetable. OR Chutney or pickle or just plain fresh curds.

Method

1.Knead the flour as stated.
2.Mix paneer with all the other dry ingredients together.
3.Roll out the dough into small puris & spread some of the paneer filling over it.
4.Make a tight Swiss roll. Press together and reroll to full size parantha.
5.Now cook on a tava (griddle) with Ghee (clarified butter) until light brown and serve hot.

Moghlai Roti

Ingredients

3 teacups plain flour (maida ( all purpose flour))

1/2 teacup lukewarm milk

1 level teaspoon fresh yeast

1 teaspoon powdered aniseed (saunf)

1/2 teaspoon salt

Ghee ( Clarified Butter) for cooking

Serve with

Chicken or mutton.

Method

1.Add the milk to the yeast and keep aside for 20 minutes.
2. Sieve the flour with the salt in a bowl and add the aniseed powder. Pour the yeast mixture on top and knead well.
3.Add a little water if needed to make a soft dough. Cover and leave it in a warm place for 1hour. Knead it again.
4. Divide the dough into equal parts. Shape them into balls and roll out into rounds about 5" to 6" in diameter. Keep aside for 10 minutes.
5. Now cook on a tava (griddle) with Ghee(clarified butter) until light brown.
6. Serve hot.

Masala Kulcha

Enjoy the taste of Stuffed Potato Bread prepared by mixing ghee and curd with white flour

Ingredients

For the Kulcha :

300 gm Maida (all purpose flour)( All purpose flour OR white flour)

1/2 tsp. dry yeast ( for yeast see advice)

2 Tbsp. Curd/Yogurt

1/2 tsp. Salt

1/4 tsp. Baking powder

1 Tbsp. Ghee ( clarified butter)

For Filling :

250 gm Potatoes

1 tsp. Chili chopped

1 tsp. Salt 1/2 cup Finely chopped coriander leaves

1 tsp. lemon juice

Oil / Clarified butter for making the Kulcha

Advice

To prepare yeast:

3/4 cup Warm water
1/2 tsp. Lemon juice
1 tsp Sugar

Method for preparing yeast:

1. Sprinkle yeast in warm water.
2.Add sugar and leave it for ten minutes.
3. Add 1/2 tsp lemon juice to it and your yeast is ready.

Serve with

Serve hot with any gravy subji or dal.

Method

Method for preparing Kulcha :

1.Sieve maida (all purpose flour, plain flour) and add baking powder, salt, Ghee(clarified butter), and curd to it.
2. Prepare the soft dough with yeast- water, and leave the dough for about two hours.
3.For the filling boil the potatoes and mash it very smoothly. Now mix the remaining masala and prepare a mixture.

How to proceed:

Make small ball from the dough, roll into a disc shape and put potato filling on it. Give it a ball shape by sealing its edges. Finally roll it into a thick paratha and bake on tava (griddle) by applying Ghee(clarified butter)/ oil.

Vanilla icecream!!!

Ingredients
1 cup white sugar
1 cup milk
2 eggs 2 cups heavy cream
1 1/2 teaspoons vanilla extract
1 tablespoon fresh lemon juice

Directions
In medium saucepan over low heat, stir together sugar, milk and eggs.
Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 10 to 20 minutes.
Remove from heat and let cool.
In a medium bowl, whip cream with electric mixer until soft peaks form.
Beat in vanilla and lemon juice, and whip until stiff peaks form.
Fold whipped cream into cooled custard.
Chill in refrigerator 8 hours or overnight.
Stir chilled mixture to recombine, and freeze in ice cream maker according to manufacturer's instructions.

Apple and Honey sharbat!!!

Ingredients:  
• 1¼ pounds Granny Smith apples (cored and thinly sliced)
• 1½ cups Water
• 1½ cups Sugar
• 1½ Lemons (juiced)
• 1 tbsp Honey

How to make Apple and Honey Sharbat:
• Take a large plastic container and mix apples with the juice of half a lemon. 
• Cover the container with a lid and freeze it for several hours or overnight. 
• Pour water and sugar in a small saucepan and place it on fire. Let the mixture boil. 
• When the mixture comes to a boil, reduce heat and cook for 5 minutes. 
• Remove the saucepan from heat and add in honey. Stir well and cool completely. 
• Pour the apple mixture in a blender and liquidize it. 
• Add juice of 1 lemon and the cooled sugar syrup. Blend it well, until smooth. 
• Pour the mixture into an ice cream machine and freeze as per the instructions. 
• Remove the sharbat 10 minutes before serving, to soften out a little. 

Besan ke laddoo!!!

Ingredients:
• 4 cups Besan
• 2 cups Powdered Sugar
• 2 cups Ghee
• 2 tsp Elaichi Powder
• 4-6 Drops Saffron Color

How to make Besan Laddoo:
• Mix the sugar and saffron color together. Leave it aside. 
• Melt ghee in a kadhai and cook the besan over low flame. 
• Stir continuously till the besan becomes light brown in color. 
• Mix the elaichi powder and again stir. 
• Remove from the flame and pour it on a thali. Let it cool slightly. 
• Now mix this with powdered sugar. 
• Divide it into equal parts and give the shape of laddus. 
• Besan Laddoo is ready.

Masala Dosa (all types of dosa)!!!

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 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.
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Plain dosa:

  To prepare crisp dosas you need:
·        3 cups parboiled rice (washed and soaked overnight)
·        1 cup urad dal (washed and soaked overnight)
·        1/2 tsp. soda bicarbonate
·        Salt to taste 
Method of preparation:
·        Having soaked both rice and dal separately, wash well with plenty of water.
·        Grind dal to a very fine paste.
·        Grind rice till fine grains are left (like very fine semolina).
·        Mix both rice and dal together after grinding.
·        Add soda bi-carb and salt and beat well.
·        Add a little water if necessary.
·        The batter should be fairly thick.
·        Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place)
·        Beat the curds well.
·        Add to the batter, add more water if required.
·        The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
·        Heat the iron griddle or non-stick tawa well.
·        Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
·        Pour a tsp. of ghee or oil over it.
·        Remove with spatula when crisp.
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3 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
1 tsp salt (namak)
1 tsp fenugreek seeds (dana methi)
oil as required

How to make plain dosa:
Soak rice, dal and dana methi for 6 hours.
Then grind them to a fine thin batter by adding little water.
Add salt to it and leave it covered for 12 hours for fermentation.
Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
Grease all the corners and then cook it on the other side also.
Put little water on the tawa and wipe it with a clean cloth before making each dosa.
Serve them hot with hot sambhar and chutney.
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Prep Time: 12 hours
Cook Time: 5 minutes
Total Time: 12 hours, 5 minutes
Ingredients:
3 cups rice
1 cup skinless split urad daal (skinless black gram)
3/4 tsp fenugreek seeds
Salt to taste
Vegetable/ canola/ sunflower cooking oil
Preparation:

Wash the rice and urad daal well. Add the fenugreek seeds to the mix and fill enough water in the rice-daal bowl to cover them about 2" deep. Soak overnight.
The next morning, drain all the water from the rice and urad daal. Now put some in a food processor and grind - adding very little water if necessary - to a smooth yet slightly grainy paste.
When all the rice-daal mix is ground like this, put it into a large mixing bowl and add enough water to make a batter. The consistency of the batter should be such that it thickly coats a spoon dipped in it.
Now add salt to taste and keep the Dosa batter aside in a warm, dark spot, covered, for 6-8 hours. After this fermentation, stir the batter well. It is now ready to make Dosas.
Put some cooking oil in a small bowl and keep ready. You will also need a bowl of ice cold water, a large, flat nonstick pan, 2 sheets of paper towel, a ladle, a spatula and a basting brush.
Fold one sheet of paper towel into a wad and dip lightly into the bowl of cooking oil. Squeeze out any excess and then rub the paper towel all over the surface of the pan to grease. The correct amount of oil is such that it is barely visible on the pan. Now turn on the heat/ flame at medium high.
Fill the ladle upto the 3/4 level with Dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty.
Now begin to spread the batter in sweeping circular motions to form a pancake of roughly 8" diameter. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.
As soon as you have finished spreading the batter out on the pan, dip the basting brush in cooking oil and drizzle the oil all over the surface of the dosa and also around its edges. Now hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.
When the upper surface begins to look cooked (it will no longer look soft or runny), flip the Dosa. By this time, ideally, the surface that was underneath should be light golden in color. Allow to cook for 1 minute after flipping.
The Dosa is almost done. Fold it in half and allow to cook for 30 seconds more.
Serve the ready Dosa with side dishes like South Indian Coconut Chutney, South Indian Gunpowder Chutney and Sambar. I like to make and serve Dosas immediately while I cook as this means they are crisp and fresh when eaten. This, however, is not absolutely necessary. You can also make, stack and serve the Dosas later. Just ensure you keep them warm till serving time by placing them - just like with pancakes - in a closed dish.
Before you start making the next Dosa, fold another sheet of paper towel into a wad and dip it in ice cold water. Squeeze the wad to remove excess water and then rub it all over the surface of the pan to cool it slightly. This ensures your next Dosa will spread evenly and not break because the pan is too hot. Now proceed as you did for the last Dosa.
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Butter Masala Dosa!!!

Ingredients
For dosa

Raw rice - 4 cups
Urad dhal - 11/2 cups
Channa dal - 1/4 cup
Thoor dhal - 1/4 cup
Methi seeds - 2 tsp
Aval - 1 handful
Sugar - 1 tsp
Salt - to taste

For Masala
Potatoes - 1/4 kg
Onions - 1/4 kg
Green chillies - 1 to 3
Mustrard seeds - 1 tsp
Broken urad dhal - 1 tsp
Curry leaves -  afew
Turmeric powder-  a pinch
Oil
Salt - to taste

For Masala Dosa

Dosa batter
Potato masala
Unsalted butter
Oil

Method
For dosa

1.Soak the ingredients for 2 to 3 hrs

2.Wash the aval and grind along with the above to form a thick batter

3.Leave overnight for fermentation

4.Add sugar and salt and allow it to remain for 15 minutes before using it

For Masala

1.Pressure cook potato , peel and smash it. keep it aside

2.Heat oil in a pan, splutter mustard seeds, fry broken urad dhal, curry leaves and slit green chillies till the dal turns light brown

3.Add turmeric and fry for another few seconds

4.Now add the onion slices and fry till it becomes tender.

5.Add salt and smashed potato. Mix well and allow it to cool

For Masala dosa

1.Heat dosa pan and after it gets heated, pour the dosa batter and spread it evenly to form thin plates

2.Pour a little oil and allow it to turn reddish at the bottom

3.Place a fistful of masala and a spoon of butter

4.When the dosa is crisp and dry , fold it into half and serve with coconut chutney
===========================
Special Butter Masala Dosa:

A) Dosa Ingredients:

1. Raw Rice - 4 cups
2. Urad Dal - 1 1/2 cup
3. Channa Dal - 1/4 cup
4. Toor Dal - 1/4 cup
5. Frenugreek Seeds(Methi) - 2 tsp.
6. Phova(Beaten Rice) - 1 fistful
7. Sugar - 2 tsp
8. Salt - To taste

Method:

1. Soak ingredients 1 to 5 for at least 4 hrs.
2. Wash phova and grind along with soaked ingredients to a thick dosa batter, slightly thinner than Idli batter.
3. Allow to ferment at room temperature(30 Degree C) for 8-12 hrs.
4. Add sugar and salt to taste. Mix well and allow to stand for 15 mins.

B) Potato Bhaji Ingredients:

1. Potatoes - 250 Gms, boiled, peeled and smashed(Not mashed)
2. Onions - 250 Gms thinly sliced
3. Green Chillies - 2-4(Check whether too hot!) sliced
4. Mustard Seeds - 1 tsp
5. Urad Dal - 1 Tsp
6. Curry Leaves - 1 sprig
7. Turmeric powder - 1/2 tsp
8. Refined Vegetable oil - 2 tsp
9. Salt - To taste

Method:

1. Heat oil in a thick deep frying pan. Prepare seasoning with mustard seeds, urad dal, curry leaves and sliced green chillies. Add Turmeric powder and fry.
2. Add onion slices and fry till transparent. Add salt to taste and potato smash. Mix well and allow to settle for at least 15 mins off heat.

C) Red Chutney Ingredients:

1. Long red chillies - 10
2. Tamarind - cherry size ball
3. Roasted Channa Dal(Huri Kaadle/Putaani)  - A Fistful
4. Onion - 1 medium chopped
5. Garlic - 4 flakes
6. Salt - To taste
7. Refined oil - QS

Method:
1. Roast dry long chillies on a hot tawa/griddle with little oil.
2. Grind the chillies along with other ingredients(Except oil) to a smooth thick paste using little water.

D) Coconut Chutney Ingredients:

1. Grated fresh/dessicated coconut - 1/2 medium sized/2 cups
2. Tamarind - Cherry size ball
3. Green Chillies - 2 (Check whether too hot!)
4. Salt - To taste
5. Mustard seeds - 1/2 tsp
6. Curry leaves - 4-5
7. Refined Vegetable oil - QS
8. Water - QS

Method:
1. Grind ingredients 1-3 with little water till smooth. Add salt to taste.
2. Season with mustard seeds and curry leaves using little oil. Allow to cool and add to the chutney.

Masala Dosa Ingredients:
1. Dosa Batter
2. Potato Bhaji
3. Red Chutney
4. Fresh unsalted Butter
5. Refined vegetable oil

Method:
1. Heat a non stck thick flat bottomed tawa/griddle on medium flame.
2. Sprinkle little water to check the heat.
3. Pour the dosa batter using a round cup like ladle and spread the batter thin and evenly.
4. Allow the dosa to turn dry on the top and reddish at the bottom.
5. Pour two tsp oil over the dosa.
6. Smear the dosa with 1 tsp or more red chutney, place a fistful of Potato bhaji and a knob of butter.
7. When the dosa is just crisp and dry, fold it into half moon fold and serve with coconut chutney and sambhar(Optional).

Pav Bhanji!!!

Ingredients:
Potato - 4
Cauliflower – 1 cup (grated)
Carrots – 2 (chopped into circles)
Beans – 1/2 cup
Cabbage – 1 cup (chopped)
Green Peas – 1/2 cup
Onions – 4 (finely chopped-3 for the bhaji and 1 for garnish)
Tomatoes – 3 (finely chopped)
Ginger garlic paste – 2tbsp
Capsicum – 2 (finely chopped)
Green chilies – 4
Cloves – 3
Red chili powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 2 tsp
Garam masala – 1 tsp
Bhaji Pav masala – 3 tbsp (available in most indian grocery stores)
Cumin seeds – 1/2 tsp
Lemons  – 2 medium sized
Butter – 5 tbsp
Asafetida or Hing – 2 pinch
Salt – 2 tsp
Sugar – 1 tsp
Chopped Coriander Leaves for garnish
Pav or bun – as required (you can use the hot dog buns if you are abroad like in the USA)

Instructions:
In a vessel boil the potatoes, mash it and keep it aside.
In another vessel containing some water add carrots, cauliflower, cabbage, beans and peas. Bring the contents to a boil.
Take the vessel of the heat and transfer the contents into a blender. Grind the vegetables coarsely with little water and set it aside.
In a pan add 5 tbsp butter, asafetida, chopped onions, ginger-garlic paste and chopped capsicum. Keep stirring the contents gently until the onions turn translucent pink.
Now add chopped tomatoes, green chilies, pav bhaji masala, red chili powder, coriander powder, turmeric powder, garam masala, cumin seeds, cloves and asafetida. Mix all the contents and simmer for 10 mins.
Add the coarsely grinded mixed vegetables from step 3, salt, sugar and mix well. Simmer for another 6-8 minutes.
At this stage add the mashed potatoes and mix well. Cook for another 8 minutes. While it cooks, use the back of a slotted spoon to mash the ingredients. Mash to a course texture. If required you can add another tablespoon of butter into it.
Now add juice of 2 lemons and mix well. Take the pan off the heat and now the bhaji is done.
In another pan or tava, melt a big dollop of butter. Since the pav or bread or bun in the center and put then on the tava facing inwards.
Turn them around after a minutes and let the outside turn golden brown.
Now take the pav or bun on a serving plate, add the Bhaji and garnish it with copped coriander leaves. Put some chopped onion, a piece of lemon and serve hot.