MUSHROOM COCONUT CURRY

INGREDIENTS:-

• Tamarind - 30 grams
• Water - 80 milliliters
• Coconut oil - 2 tablespoon
• Coconut - 100 grams
• Cumin - 1/4 teaspoon
• Red chili - 1 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/4 teaspoon
• Coriander powder - 2 teaspoon
• Fennel powder - 1 teaspoon
• Curry leaves - 18-20
• Onions - 150 grams
• Ginger paste - 1 tablespoon
• Mushroom - 300 grams
• Salt - 1 teaspoon(to taste)
• Olive oil - 2 tablespoon
• Musterd seeds - 1 teaspoon
• White lentils (til) - 1 teaspoon
• Curry leaves - 18-20
• Dry red chili - 4

MAKING:-

1. In a small bowl add tamarind 30 grams, water 80 milliliters water to soak it for 25-30 minutes.
2. Heat coconut oil 2 tablespoon in a pan, add coconut 100 grams and cook until it turns golden brown in colour.
3. Now add cumin 1/4 teaspoon, red chili 1 teaspoon, paprika 1 teaspoon, turmeric 1/4 teaspoon, coriander powder 2 teaspoon, fennel powder 1 teaspoon and stir all spices well.
4. Now blend this mixture in a blender and make a paste by adding water in it.
5. Take a small bowl and put strainer on it to strain tamarind.
6. Heat coconut oil 2 tablespoon in a pan add fresh curry leaves 18-20 and stir for 2-3 minutes.
7. Then add onions 150 grams and fry till translucent or until it turns golden brown in colour.
8. Add ginger paste 1 tablespoon, mushroom 300 grams, salt 1 teaspoon and add blended paste stir it well add prepared tamarind pulp in it. mix it well.
9. In another pan heat olive oil 2 tablespoon add mustard seeds 1 teaspoon white lentils 1 teaspoon and stir all well.
10. Add fresh curry leaves 18-20, dry red chili 4 and stir for 4-5 minutes.
11. Transfer curry to serving bowl and garnish with tempering over the curry.
12. Serve hot.

Rabri seviyan katori

INGREDIENTS:-

• Ghee - 30 milliliters
• Vermicelli - 400 milliliters
• Water - 30 milliliters
• Condensed milk - 175 grams
• Milk  - 2 liters
• Condensed milk - 175 grams
• Sugar - 65 grams
• Almonds - 10 grams
• Pistachios - 10 grams
• Cardamon powder - 1/4 teaspoon

MAKING:-

1. Heat ghee 30 milliliters in a skillet add vermicelli 400 grams and roast for 7-10 minutes on medium heat or until it turns golden brown in colour.
2. Add water 30 milliliters and mix well.
3. Add condensed milk 60 grams and mix well.
4. Remove it from heat.
5. Take a cupcake tray and add the vermicelli in it.
6. Spread it to the sides to make a cup.
7. Refrigerate for 27-30 minutes.
8. Heat milk 2 liters in a heavy skillet and stir well.
9. Bring it to a boil.
10. Add condensed milk 175 grams, sugar 65 grams and mix well.
11. Again bring it to a boil.
12. Add almonds 10 grams, pistachios 10 grams and mix well.
13. Do stir and scrape often so that the milk does not get browned or brunt from the bottom as well as the sides.
14. It will take about 1 hour for the milk to thicken on a low heat.
15. Add cardamon powder 1/4 teaspoon and mix well.
16. Remove the rabri from heat and allow it to cool.
17. Refrigerate it for 30 minutes.
18. Remove the katori from tray and fill it with rabri.
19. Garnish with pistachios.
20. Serve.

NAVRATRI SPECIAL KUTTU KA DOSA

 

Ingredients:-(for potato mixture)

• Ghee - 2 tablespoon
• Ginger - 1/2 teaspoon
• Boiled mashed potatoes - 430 grams
• Rock salt (sendha namak) - 1/2 teaspoon
• Green chili - 1 teaspoon

(for dosa better)

• Boiled mashes taro - 2 tablespoon
• Buck wheat flour - 155 grams
• Rock salt - 1 teaspoon
• Carom seeds - 1/2 teaspoon
• Green chili - 1 teaspoon
• Ginger - 1 teaspoon
• Red chili - 1/2 teaspoon
• water - 330 milliliters

Making:- (for potato mixture)

1. Heat ghee 2 tablespoon in a pan add ginger 1/2 teaspoon and stir well.
2. Add boiled mashed potatoes 430 grams and cook for 5-8 minutes on medium heat.
3. Add rock salt 1/2 teaspoon, green chili 1 teaspoon and mix well.
4. Remove it from heat and keep aside.

(for dosa better)

1. In a bowl add all the ingredients and mix it well to make a thick better.

(Rest of the preparation)

1. Heat a non stick tawa pour a little of the better and spread it.
2. Cook for few minutes.
3. Now flip it over and cook the other side.
4. Now put some filling on top and fold the dosa over it.
5. Serve hot with coconut and mint chutney.

PANJIRI LADOO RECEPIE

Ingredients:-

• Ghee - 30 milliliters
• Lotus seeds - 30 grams
• Ghee - 15 milliliters
• Almonds - 25 grams
• Cashews - 25 grams
• Melon seeds - 1 tablespoon
• Edible gum - 2 tablespoon
• Ghee - 15 milliliters
• Semolina - 75 grams
• Ghee - 50 milliliters
• Wheat flour - 400 grams
• Ghee - 350 milliliters
• coconut - 25 grams
• Raisins - 20 grams
• Powdered sugar - 150 grams

Method:-

1. Heat ghee 30 milliliters in a pan add lotus seeds 30 grams and roast until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat ghee 15 milliliters in a pan, add edible gum 2 tablespoon and roast until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Heat ghee 15 milliliters in a pan add almonds 25 grams, cashews 25 grams, melon seeds 1 tablespoon and roast until it turns golden brown in color.
6. Remove it from heat and keep aside.
7. Heat ghee 50 milliliters in a pan add semolina 75 grams and roast until it turns golden brown in color.
8. Remove it from heat and keep aside.
9. Heat ghee 350 milliliters in a heavy skillet add wheat flour 400 grams and mix well.
10. Stir continuously until the wheat flour starts to leave the sides of the skillet.
11. Cook until a layer of ghee comes at the top and the wheat flour is perfectly roasted.
12. Remove it from heat and keep aside.
13. In a blender add all the roasted ingredients like lotus seeds, roasted edible gum and blend it into a fine powder.
14. In a bowl add the cooked wheat flour mixture, blended mixture, semolina, roasted dry fruits, coconut 25 grams, raisins 20 grams, powdered sugar 150 grams and mix all the ingredients well.
15. Take some mixture in your hands and shape it into a small ball.
16. Serve.
17. You can also store in a airtight container.

KARELA 65 RECEPIE

Ingredients:-

• Salt - 1 1/2 tablespoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Sambhar masala - 1 teaspoon
• Red chili - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic powder - 1 teaspoon
• Ginger powder - 1 teaspoon
• All purpose flour - 100 grams
• Rice flour - 100 grams
• Corn flour - 1 tablespoon
• Vinegar - 1 tablespoon
• Soy sauce - 2 tablespoon
• Ginger paste - 1 tablespoon
• garlic paste - 1 tablespoon
• water - 200 milliliters
• Bitter guard - 560 grams
• Oil - for frying
• Oil - 35 milliliters
• Dry red chili - 4
• Mustard seeds - 1 teaspoon
• Green chili - 2 
• Garlic - 1 1/2 tablespoon
• Ginger - 1 1/2 tablespoon
• Onions - 80 grams
• Ketchup - 60 grams
• Salt - 1/2 teaspoon
• Red chili - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Curd - 100 grams
• Water - 40 milliliters

Making:-

1. In a bowl add salt 1 1/2 tablespoon, cumin powder 1 teaspoon, coriander powder 1 teaspoon, sambhar masala 1 teaspoon, red chili 1/2 teaspoon, black pepper 1/2 teaspoon, garlic powder 1 teaspoon, ginger powder 1 teaspoon and mix well.
2. Keep aside.
3. In a bowl add all purpose flour 100 grams, rice flour, 100 grams, corn flour 1 tablespoon, vinegar 1 tablespoon, soy sauce 2 tablespoon, ginger paste 1 tablespoon, garlic paste 1 tablespoon and mix well.
4. Add water 200 milliliters and mix it well to make  a thick better.
5. Add bitter guard 560 grams, prepared masala and mix well.
6. Refrigerate for 20 minutes.
7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
8. Drain it on an absorbent paper and keep aside.
9. Heat oil 35 milliliters in a heavy skillet add dry red chili 4, mustard seeds 1 teaspoon, green chili 2, garlic 1 1/2 tablespoon, ginger 1 1/2 tablespoon and stir for 2-3 minutes.
10. Add onions 80 grams and fry till translucent.
11. Add ketchup 60 grams, salt 1/2 teaspoon, red chili 1 teaspoon, black pepper 1/2 teaspoon, cumin powder 1 teaspoon, coriander powder 1 teaspoon and mix well.
12. Add curd 100 grams and mix well.
13. Cook for 7-10 minutes on medium heat.
14. Add water 40 milliliters and stir well.
15. Add the fried bitter guard and mix well.
16. Cook for 7-10 minutes on medium heat.
17. Remove it from heat.
18. Serve hot.

MOHAN THAL RECEPIE

 

Ingredients:-

• Gram flour(besan) - 2 cup
• Sugar - 1 cup
• Ghee - 1 cup
• Ghee - 2 tablespoon
• Milk - 1/4 cup
• Water - 3/4 cup
• Saffron threads - 8-10
• Cardamon powder - 1/4 teaspoon
• Almond - slices
• Pistachios - slices

Making:-

1. In a bowl take gram flour. The gram flour should have coars texture.
2. Add 1/4 cup ghee and mix it.
3. When ghee is mixed well with gram flour add milk add a little milk at a time and mix well.
4. After mixing everything well together press the mixture a little.
5. Cover and rest the mixture for about 10 minutes.
6. Put the mixture through a sieve(chalni). This will further texturize the besan  it will get texture like coarse sooji.
7. You can blend the mixture in a blender to speed up the process. You can also use food processor.
8. Take a pan and add 3/4 cup ghee.
9. When the ghee melts add gram flour mixture.
10. Keep the heat on low.
11. Roast until it gets light brownish colour and it release nice aroma.
12. Add more ghee if needed i needed 2 more tablespoon ghee and mix well.
13. When the colour of gram flour changed keep the pan aside.
14. Take a sugar pan add water, saffron threads and sugar.
15. Mix well and bring it boil.
16. When syrup begins boil lower the heat to medium.
17. Continue to cook until sugar syrup gets to threads consistancy for about 10 minutes.
18. When the syrup gets 2 thread consistency add cardamon powder and mix well.
19. Keep the syrup aside turn off the gas.
20. Take the roasted gram flour and add sugar syrup and mix well.
21. Turn on the gas and cook just for about 7-10 minutes.
22. After 5 minutes turn off heat.
23. Continue stirring the mixture for about 7-10 minutes.
24. The mixture thickens up when it cools down.
25. After about 5-6 minutes when the mixture begins to thickens up pour it out into tray.
26. Tap the tray a little so that the mixture spreads evenly.
27. Garnish with sliced almonds and pistachios.
28. Let it cool down completely do not transfer it into refrigetor.
29. When mohan thal cools down completely cut it into pieces with the help of sharp knief.
30. Mohan thal is ready.
31. You can store mohan thal in airtight container it remains freash for about 4-5 days.

Tips:-

1. Roasting gram flour helps it to puff up so resting gram flour is essential.
2. For checking consistency take the syrup into a spoon and let it cool down then you can check the consistency. When the syrup is hot you may go wrong.

KATORI DHOKLA WITH IMLI KI CHUNEY RECEPIE

Ingredients:- (for dhokla)

• Gram flour - 200 grams
• Semolina - 1 tablespoon
• Asafoetida - 1/4 teaspoon
• Salt - 1 teaspoon
• Powdered sugar - 1 tablespoon
• Oil - 25 milliliters
• Lemon juice - 1 tablespoon
• Ginger paste - 1 teaspoon
• Green chili - 1 teaspoon
• Water - 300 milliliters
• Fruit salt - 1 tablespoon
• Water - 10 milliliters

(FOR TEMPERING):-

• Oil - 1 tablespoon
• Mustard seeds - 1 tablespoon
• Curry leaves - 12-15
• Green chili - 3
• Coriander - 2 tablespoon
• Powdered sugar - 2 tablespoon
• Water - 70 milliliters

(FOR IMLI KI CHUTNEY):-

• Oil - 15 milliliters
• Mustard seeds - 1 tablespoon
• Green chili - 3
• Tamarind pulp - 280 grams
• Jaggery(gud) - 80 grams
• Cumin powder - 1/2 teaspoon
• Red chili - 1/2 teaspoon
• Black salt - 1/2 teaspoon

Method:-(for dhokla)

1. In a mixing bowl add gram flour 200 grams, semolina 1 tablespoon, asafoetida 1/4 teaspoon, salt 1 teaspoon, powdered sugar 1 tablespoon, oil 25 milliliters, lemon juice 1 tablespoon, ginger paste 1 teaspoon, green chili 1 teaspoon, water 300 milliliters and mix well to make a thick better.
2. Rest the better for 15 minutes.
3. Add fruit salt 1 tablespoon, water 10 milliliters and mix well.
4. Pour the better into a katori grease with oil.
5. Place it in a steamer.
6. Steam for about 20-25 minutes.
7. Open the lid and remove the dhokla from it.
8. Keep aside.

(For tempering):-

1. Heat 1 tablespoon oil in a pan add mustard seeds 1 tablespoon and stir well.
2. Add curry leaves 12-15, green chili 3, coriander 2 tablespoon and mix well.
3. Add powdered sugar 2 tablespoon, water 70 milliliters and mix well.
4. Bring it to a boil.
5. Remove it from heat and pour the tempering over the dhokla.

(For imli ki chutney):-                                                                                                                                                                                                                  

1. Heat oil 15 milliliters in a pan add mustard seeds 1 tablespoon, green chili 3 and stir well.
2. Add tamarind pulp 280 grams and mix it well.
3. Bring it to boil.
4. Cook for 5-8 minutes on medium heat.
5. Add jaggery 80 grams and mix well.
6. Add cumin powder 1/2 teaspoon, red chili 1/2 teaspoon, black salt 1/2 teaspoon and mix well.
7. Remove it from heat and allow it to cool.
8. Serve with prepared dhokla.

FIRECRACKER CHICKEN THIGHS

Ingredients:-

• chicken thighs - 950 grams
• Kosher Salt(sendha namak) - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Sesame seeds - 1 tablespoon
• Oil - 35 milliliters
• Olive oil - 30 milliliters
• Garlic - 2 teaspoon
• Hot sauce - 150 grams
• Brown sugar - 100 grams
• Apple sider vinegar - 2 tablespoon
• Chilli flakes - 1 teaspoon
• Black pepper - 1/4 teaspoon
• Koshar salt (sendha namak) - 1/2 teaspoon

Making:-

1. In a mixing bowl add chicken thighs 950 grams, Kosher salt 1/2 teaspoon, black pepper 1/2 teaspoon and mix well to combine.
2. Marinate for 20-25 minutes.
3. In a pan add sesame seeds 1 tablespoon and roast for 2-3 minutes.
4. Heat oil 35 milliliters in a pan add marinated chicken thighs in it.
5. Cook for 15-20 minutes or till the chicken is cooked through.
6. Heat olive oil 30 milliliters in a pan add garlic 2 teaspoon and cook for 2 minutes.
7. Add hot sauce 150 grams and mix well.
8. Add brown sugar 100 grams, apple cider veniger 2 tablespoon and cook for 5-7 minutes.
9. Add chillil flakes 1 teaspoon, black pepper 1/4 teaspoon, kosher salt 1/2 teaspoon and mix well.
10. Add roasted chicken thighs and mix well.
11. Garnish with roasted sesame seeds.
12. Serve.

BREAD POHA

Ingredients:-

• Water - 300 milliliters
• Green peas - 50 grams
• Bread slices
• Oil - 30 milliliters
• Oil - 30 milliliters
• Mustard seeds - 1 teaspoon
• Peanuts - 35 grams
• Curry leaves - 1 tablespoon
• Asafoetida - 1/4 teaspoon
• Green chili - 1 teaspoon
• Onions - 100 grams
• Bell pepper - 70 grams
• Boiled potatoes - 200 grams
• Turmeric - 1/2 teaspoon
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Lemon juice - 1 tablespoon
• Coriander leaves - 1 tablespoon

Making:-

1. Take a pan add water 300 milliliters, green peas 50 grams and bring it to boil.
2. Boil for 7-10 minutes on medium heat.
3. Remove it from heat and drain the green peas.
4. Take a bread slice and cut it into pieces.
5. Heat oil 30 milliliters in a pan add the bread cubes in it and cook for 5-8 minutes on medium heat or until it turns golden brown in colour.
6. Remove it from heat and keep aside.
7. Heat oil 30 milliliters in a another pan add mustard seeds 1 teaspoon, peanuts 35 grams and stir well.
8. Add curry leaves 1 tablespoon, asafoetida 1/4 teaspoon, green chili 1 teaspoon and stir again.
9. Add onions 100 grams and fry till translucent.
10. Add bell pepper 70 grams and mix well.
11. Cook for 7-10 minutes on medium heat.
12. Add the boiles green peas 50 grams, boiled potatoes 200 grams and mix well.
13. Cook for 5-8 minutes on medium heat.
14. Add turmeric 1/2 teaspoon and stir well.
15. Add salt 1 teaspoon, sugar 1 teaspoon, lemon juice 1 tablespoon and mix well.
16. Add the toasted bread cubes and mix well.
17. Cover it with lid and cook for about 7-10 minutes on medium heat.
18. After 10 minutes open the lid and give it a nice stir.
19. Add coriander leaves chopped 1 tablespoon and mix well.
20. Remove it from heat.
21. Garnish with coriander.
22. Serve.

ACHARI DAHI BHINDI RECEPIE

Ingredients:-

• Oil - 2 tablespoon
• Okra (long bindi) - 400 grams
• Salt - 1 teaspoon
• Oil - 2 tablespoon
• Cumin - 1/2 teaspoon
• Mustard seeds - 1 teaspoon
• Fennel seeds (saunf) - 2 teaspoon
• Fenugreek seeds(methi dana) - 1/2 teaspoon
• Nigella seeds(kalonji) - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Ginger - 2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Onions - 80 grams
• Tomato - 100 grams
• Red chili - 2 teaspoon
• Coriander powder - 2 teaspoon
• yogurt - 150 grams
• Salt 1/2 teaspoon

Making:-

1. Wash and completely dry okras 400 grams, cut them into 2 or three pieces each.
2. Heat oil 2 tablesponn in a pan add tha okras mix gently and cook on medium heat for 5-7 minutes.
3. Remove it from heat keep aside.
4. Heat oil 2 tablespoon in another pan add cumin 1/2 teaspoon,mustard seeds 1 teaspoon, fennel seeds 2 teaspoon, fenugreek seeds 1/2 teaspoon,nigella seeds 1/2 teaspoon, asafoetida 1/4 teaspoon saute for 2-3 minutes.
5. Add ginger 2 teaspoon and saute for another 2 minutes.
6. Add turmeric powder 1/2 teaspoon, onions 80 grams and fry till translucent.
7. Add tomato 100 grams and saute till it turns soft and pulpy.
8. Add red chili 2 teaspoon,coriander powder 2 teaspoon, yogurt 150 grams and well.
9. Add salt 1/2 teaspoon, cooked okras in it and give it nice stir.
10. Serve hot with roti.

TEEN RATAN DAL

Ingredients:-

• Split bengal gram - 75 grams
• Split green gram - 75 grams
• Pigeon peas - 75 grams
• Water - 2300 milliliters, divided
• Turmeric - 1/4 teaspoon
• Salt - 1 teaspoon
• Green chili - 1
• Oil - 20 milliliters
• Green cardamom - 2
• Cloves - 2
• Dry red chili - 1
• Cumin - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Ginger - 1/2 teaspoon
• Garlic - 1/2 teaspoon
• Onions - 75 grams
• Turmeric - 1/8 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/8 teaspoon
• Lemon juice - 1/2 teaspoon
• Coriander - 2 tablespoon

Making :-

1. Take a bowl place a stainer on it.
2. Add split bengal gram 75 grams, Split green gram75 grams, pigeon peas 75 grams, Water 500 milliliters and wash them all.
3. Transfer this into a bowl add water 500 milliliters and soak for 30 minutes.
4. Take a pressure cooker add water 1300 milliliters soaked lentils(masoor dal), turmeric 1/4 teaspoon, salt 1 teaspoon, green chili 1 and mix it well.
5. Cover it with lid and cook until you hear 2-3 whistles.
6. Open the lid and give it a nice stir.
7. Remove it from heat.
8. Heat oil 20 milliliters in a heavy skillet add green cardamom 2, cloves 2, dry red chili 1, cumin 1/2 teaspoon and stir well.
9. Add asafoetida 1/4 teaspoon, ginger 1/2 teaspoon, garlic 1/2 teaspoon and stir for 1-2 minutes.
10. Add onions 75 grams and fry till translucent or until it turns golden brown in cool.
11. Add turmeric 1/8 teaspoon and stir well.
12. Add the boiled dal and mix it well.
13. Bring it to a boil.
14. Add salt 1/2 teaspoon, black pepper 1/8 teaspoon and mix well.
15. Bring it to a boil.
16. Add lemon juice 1/2 teaspoon and mix well.
17. cook for 6-8 minutes on medium heat.
18. Remove it from heat.
19. Garnish with coriander.
20. Serve hot.

MOONG DAL PANEER TIKKI

Ingredients:-( for moong dal paneer tikki)

• Split mung beans - 300 grams
• water - 1400 milliliters(divided)
• Salt - 1 teaspoon
• Grated paneer - 400 grams
• Ginger paste - 1 tablespoon
• Garlic paste - 1 tablespoon
• Green chili - 1 tablespoon
• Onions - 75 grams
• Coriander - 10 grams
• Salt - 1 teaspoon
• finger millet flour - 150 grams
• Red chili - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Chaat masala - 1 tablespoon
• Dry mango powder - 1 teaspoon
• Garam masala - 1 teaspoon

(For coriander mint chutney)

• Coriander - 10 grams
• Mint - 10 grams
• Curd - 100 grams
• onions - 20 grams
• Lemon juice - 1 tablespoon
• Chat masala - 1 teaspoon
• Black salt - 1 teaspoon

Making:-(For moong dal paneer tikki)

1. In a bowl add split mung beans 300 grams, water 500 milliliters and soak for 30 minutes.
2. Take a heavy skillet add water 900 milliliters, salt 1 teaspoon,soaked split mung beans and mix it well.
3. Bring it to a boil.
4. Boil for 8-10 minutes on medium heat.
5. Remove it from heat and drain the dal.
6. Transfer this into a mixing bowl add all the remaining ingredients and mix it well.
7. Take some mixture in your hands and shape it into a tikki.
8. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
9. Drain it on an absorbent paper.
10. Keep aside.

(for coriander mint chutney)

1. In a blender add all the ingredients and blend it into a smooth puree.
2. Serve prepared tikki with chutney.

GHEE ROAST DOSA

Ingredients:-

• Dosa mixture - 150 grams
• Yogurt - 125 grams
• Water - 220 milliliters
• ghee - for dosa 
• Coconut - 60 grams
• Ginger - 2 teaspoon
• Green chili - 1 1/2 teaspoon
• Roast split bengal gram - 1 tablespoon
• Tamarind - 1 teaspoon
• Salt - 1/2 teaspoon
• Water - 50 milliliters
• Oil - 15 milliliters
• Mustard seeds - 1 teaspoon
• Curry leaves - 7-8
• Dry red chili - 1
• Asafoetida - 1/4 teaspoon

Making:-

1. In a mixing bowl add dosa mixture 150 grams, yogurt 125 grams, water 220 milliliters and mix it well.
2. Rest the mixture for 5 minutes.
3. Heat a tawa sprinkle some water and wipe off completely.
4. Now pour a small bowl full of dosa better and spread gently.
5. Cook on moderate heat for 4-5 minutes.
6. Add some ghee on it and spread it evenly.
7. Fold it gently to make a cone.
8. Remove it from tawa.
9. In a blender add cocconut 60 grams, ginger 2 teaspoon, green chili 1 1/2 teaspoon, roasted split bengal gram 1 tablespoon, tamarind 1 teaspoon, salt 1/2 teaspoon, water 50 milliliters and blend it into a smooth paste.
10. Heat oil 15 milliliters in a pan add mustard seeds 1 teaspoon and stir for 2-3 minutes.
11. Add curry leaves 7-8, dry red chili 1, asafoetida 1/4 teaspoon and mix it well.
12. Cook for 4-5 minutes in medium heat.
13. Add the tempering over the chutney and mix well.
14. Serve the dosa with prepared chutney.

JALEBI PIZZA

Ingredients:-(for rabri)

• Milk - 2 liters
• sugar - 150 grams
• saffron - 1/2 teaspoon
• almonds - 2 tablespoon
• Pistachios - 2 tablespoon
• Cardamon - 1/2 teaspoon

(for pizza base)

• Dry yeast - 1 1/2 teaspoon
• Sugar - 50 grams
• Warm milk - 200 milliliters
• All purpose flour(maida) - 400 grams
• Salt - 1/2 teaspoon
• Milk powder - 30 grams
• Warm milk - 100 milliliters
• Butter - 20 milliliters

 (for sugar syrup)

• Sugar - 250 grams
• Water - 150 milliliters
• Saffron - 1/4 teaspoon

( for jalebi)

• All purpose flour (maida) - 250 grams
• Corn flour - 1 tablespoon
• Cardamon powder - 1/4 teaspoon
• Baking soda - 1/8 teaspoon
• Organic food colour - 1/4 teaspoon
• Yogurt - 45 grams
• Water - 450 milliliters
• Oil - for frying
• Almonds - for taste
• Pistachios - to taste

Making:- (for rabri)

1.  Heat milk 2 liters in a heavy skillet(kadhai) and stir well.
2. Add sugar 150 grams, saffron 1/2 teaspoon and mix well.
3. Bring it to a boil.
4. Cook on low heat until milk reduced it's half of the quantity.
5. Add almonds 2 tablespoon, pistachios 2 tablespoon and mix well.
6. Add cardamon powder 1/2 teaspoon and mix it again.
7. Bring it to a boil.
8. Remove it from heat and allow it to cool for about 30 minutes.

(for pizza base)

1. In a mixing bowl add dry yeast 1 1/2 teaspoon, sugar 50 grams, warm milk 200 milliliters and mix well.
2. Rest for 6-8 minutes.
3. Add all purpose flour 400 grams, salt 1/2 teaspoon, milk powder 30 grams and mix well.
4. Add warm milk 100 milliliters and knead it into a smooth soft dough.
5. Add butter 20 milliliters and tuck the dough well.
6. Rest the dough for 2 hours.
7. Take a ball from dough and flattern it with the help of your fingers  to make a pizza base.
8. Preheat the oven to 350*f /180*c for 8-10 minutes.
9. Remove it from oven.

(for sugar syrup)

1. Take a pan add sugar 250 grams, water 150 milliliters and stir until the sugar is fully dissolved.
2. Add saffron 1/4 teaspoon and mix well.
3. Bring it to a boil for 15-20 minutes.
4. Remove it from heat and allow it to cool.

(for jalebi)

1. In a mixing bowl add all purpose flour 250 grams, corn flour 1 tablespoon, cardamon powder 1/4 teaspoon, baking powder 1/8 teaspoon, organic food colour 1/4 teaspoon, yogurt 45 grams, water 450 milliliters and mix it well to make a thick better.
2. Pour the better into a piping bag.
3. Heat oil in a heavy skillet and squeeze the piping bag over the oil to make a concentric circles.
4. Fry until it turns golden brown and crispy.
5. Add the fried jalebi into the prepared sugar syrup and coat them properly.
6. Soak for about 8-10 minutes.

(for jalebi pizza)

1. Take the pizza base and spread the prepared rabri over it.
2. Place the jalebis over it.
3. Garnish with almonds and pistachios.
4. Cut it into slices.
5. Serve. 

SIZZLING PANEER RECEPIE

Ingredients:-

• Paneer - 360 grams
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn flour - 2 tablespoon
• Ginger garlic paste - 1 1/2 teaspoon
• Oil - 50 milliliters 
• Oil - 20 milliliters
• Garlic - 1 tablespoon
• Ginger - 1/2 teaspoon
• Spring onions - 1 1/2 tablespoon
• Bell pepper - 95 grams
• Schezwan sauce - 50 grams
• Ketchup - 2 tablespoon
• Red chili sauce - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Water - 250 milliliters
• corn flour - 1 tablespoon
• Water - 45 milliliters
• Butter - 2 tablespoon
• Onions - 120 grams
• Cabbage - 150 grams

Making:-

1. Take paneer 360 grams and cut it into pieces.
2. Transfer this into a mixing bowl add salt 1/2 teaspoon, black pepper 1/4 teaspoon, corn flour 2tablespoon, ginger garlic paste 1 1/2 teaspoon and mix it well.
3. Heat oil 50 milliliters in a pan add paneer on it.
4. Cook until it turns golden brown in colour from all sides.
5. Remove it from heat and keep aside.
6. Heat oil 20 milliliters in a skillet add garlic 1 tablespoon, ginger 1/2 teaspoon and stir for 1-2 minutes.
7. Add spring onions 1 1/2 tablespoon and fry till trabslucent.
8. Add bell pepper 95 grams and mix it well.
9. Cook for 5-7 minutes on medium heat.
10. Add schezwan sauce 50 grams, ketchup 2 tablespoon,red chili sauce 1 tablespoon and mix it well.
11. Add salt 1/2 teaspoon, black pepper 1/4 teaspoon and mix it well.
12. Add water 250 milliliters and mix it again.
13. Bring it to a boil.
14. In a bowl add corn flour 1 tablespoon, water 45 milliliters and mix it well.
15. Pour the mixture into the skillet and mix it well.
16. Add the fried paneer and mix it well.
17. Cook for 5-7 minutes on medium heat.
18. Remove it from heat and keep aside.
19. Heat butter 2 tablespoon, in a pan add onions 120 grams and fry till translucent.
20. Add cabbage 150 grams and mix it well.
21. Cook for 6-7 minutes on medium heat.
22. Remove it from heat.
23. Heat the sizzler on the induction or gas.
24. Line it with onions cabbage mixture.
25. Now placed the prepared paneer on it.
26. Garnish with spring onions.
27. Serve.

CHAPLI KABAB

Ingredients:-

• Cumin seeds - 1 tablespoon
• Coriander seeds - 1 tablespoon
• Dried pomegrante seeds - 1 tablespoon
• Fennel seeds (saunf) - 1/2 tablespoon
• Red chili - 1 teaspoon
• Paprika - 1/2 tablespoon
• Chili flakes - 1 tablespoon
• turmeric - 1 teaspoon
• Black pepper powder - 1/2 teaspoon
• Dry ginger powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Coriander powder - 1 teaspoon
• Mutton keema - 1 kilogram
• Onions - 100 grams
• Tomato - 100 grams
• Ginger paste - 1 tablespoon
• Garlic paste - 1 tablespoon
• Green chili - 1 tablespoon
• Coriander - 10 grams
• Butter - 30 milliliters
• Fresh cream - 50 grams
• Corn flour - 30 grams
• salt - 1 teaspoon
• Oil - for fry
• Mint - 30 grams
• Coriander - 30 grams
• onions - 100 grams
• Lemon juice - 1 tablespoon
• Black salt - 1/2 teaspoon

Making:-

1. In a pan cumin seeds 1 tablespoon, coriander seeds 1 tablespoon, dried pomegranate seeds 1 tablespoon, fennel seeds 1/2 tablespoon and roast for 1 minute.
2. Now crushed them lightly to get a coarse powder. Set aside.
3. In a mixing bowl, Add red chili 1 teaspoon, paprika 1/2 tablespoon, chili flakes 1 tablespoon, turmeric 1 teaspoon, black pepper powder 1/2 teaspoon, dry ginger powder 1/2 teaspoon, black salt 1 teaspoon, garlic powder 1/2 teaspoon, garam masala 1 teaspoon, coriander powder 1 teaspoon, prepared crushed masala and mix it well.
4. In a another mixing bowl, add mutton keema 1 kilogram, onions 100 grams, tomato 100 grams, ginger paste 1 tablespoon, garlic paste 1 tablespoon, green chili 1 tablespoon, coriander 10 grams, butter 30 milliliters, fresh cream 50 grams, corn flour  30 grams, salt 1 teaspoon, prepared masala and mix it well to combine and refrigrate for 1 hour.
5. Take some mutton mixture inyour hands and flatter it with the help of your fingers.
6. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.
7. Now in a mixing bowl add mint 30 grams, coriander 30 grams, onions 100 grams, lemon juice 1 tablespoon, black salt 1/2 teaspoon, and blend it into a smooth paste.
8. Serve. 

SUJI KACHORI

Ingredients:-

• water - 900 milliliters
• oil - 1 tablespoon
• carom seeds (ajwain) - 1/4 teaspoon
• salt - 1 teaspoon
• semolina(suji) - 390 grams
• oil - 2 tablespoon
• cumin - 1/2 teaspoon
• ginger - 2 teaspoon
• green chili - 2 teaspoon
• onions - 80 grams
• boiled green peas - 110 grams
• boiled mashed potatoes - 425 grams
• red chili - 1/2 teaspoon
• coriander powder - 1 teaspoon
• dry mango powder - 1 teaspoon
• salt - 1 teaspoon
• garam masala - 1/2 teaspoon
• coriander - 2 tablespoon
• oil - for frying

Making:-

1. Heat water 900 milliliters in a heavy skillet add oil 1 tablespoon, carom seeds 1/4 teaspoon, salt 1 teaspoon, semolina 390 grams and mix it well.
2. Cook for 5-7 minutes on low heat.
3. Stir continuously till it becomes like dough.
4. Transfer the dough into a bow and cool slightly.
5. Heat oil 2 tablespoon in a heavy skillet add cumin 1/2 teaspoon and stir well.
6. Add ginger 2 teaspoon and saute for a minutes.
7. Add green chili 2 teaspoon, onions 80 grams and fry till translucent.
8. Add boiled green peas 110 grams and stir well.
9. Add boiled mashed potatoes 425 grams and mix it well.
10. Cook for 3-5 minutes.
11. Add red chili 1/2 teaspoon, coriander powder 1 teaspoon, dry mango powder 1 teaspoon, salt 1 teaspoon, garam masala 1/2 teaspoon and mix it well.
12. Add coriander 2 tablespoon and mix it again.
13. Cook for 3-5 minutes.
14. Remove it from heat and transfer the mixture in to a bowl.
15. Grease your hand with oil.
16. Take some semolina dough in your hand and flattern it with help of your hand.
17. Now place the prepared stuffing in the center and roll it into a ball.
18. Flattern it slightly.
19. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy.
20. Drain it on an absorbent paper.
21. Serve hot.

CHANA DAL SAMOSA

Ingredients:-

• Split bengal gram (chana dal) - 100 grams
• Water - for soak
• All purpose flour - 130 grams
• Wheat flour - 70 grams
• Salt - 1/2 teaspoon
• Oil - 50 milliliters
• Water - 80 milliliters
• Oil - 1 teaspoon
• Water - 500 milliliters
• Salt - 1/2 teaspoon
• Turmeric - 1/2 teaspoon
• Oil - 1 tablespoon
• cumin - 1/4 teaspoon
• Asafoetida (hing) - 1/2 teaspoon
• Onions - 75 grams
• Ginger and green chili paste - 1 1/2 teaspoon
• Turmeric - 1/8 teaspoon
• Coriander powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Sugar - 1 tablespoon
• Mint - 8 grams
• Coriander - 15 grams
• Lemon juice - 1 tablespoon
• Oil - for brushing
• All purpose flour - 2 tablespoon
• Water - 50 milliliters
• Oil - for frying

Making:-

1. Soak split bengal gram 100 grams in sufficient water for 6 hours.
2. In mixing bowl add all purpose flour 130 grams, wheat flour 70 grams, salt 1/2 teaspoon, oil 50 milliliters and mix it well.
3. Add water 80 milliliters and knead it into a smooth soft dough.
4. Add oil 1 teaspoon and tuck the dough well.
5. Rest the dough for 30 minutes.
6. Heat water 500 milliliters in a cooker, add the soaked split bengal gram in it, salt 1/2 teaspoon, turmeric 1/2 teaspoon and mix it well.
7. Cover it with lid and cook the dal. After first whistle turn of the heat and keep aside.
8. Heat oil 1 tablespoon in a pan cumin 1/4 teaspoon, asafoetida 1/4 teaspoon and stir well.
9. Add onions 75 grams and fry till translucent.
10. Now, add ginger and green chili paste 1 1/2 teaspoon, Turmeric 1/8 teaspoon, coriander powder 1/2 teaspoon, salt 1/2 teaspoon and mix it well.
11. Add the boiled dal in it and mix it well.
12. Add sugar 1 tablespoon, mint 8 grams, coriander 15 grams and mix it well.
13. Add lemon juice 1 tablespoon and mix it well again. Turn off the flame and keep aside.
14. Divide the dough into equal portion and roll them into balls.
15. Dust with a litle dry flour and roll into roti.
16. Apply some oil over it place another roti on top of it and again roll them into a thin roti.
17. Now lightly rost the roti on low heat from both sides for 1 minute each.
18. In a bowl all purpose flour 2 tablespoon, water 50 milliliters and mix it well to make a better. Keep aside.
19. Cut the roti into 4 parts, take one piece of roti and apply some all purpose flour paste on it.
20. Fold the edges and prepare a cone and fill it with prepared dal mixture.
21. Seal the edges with all purpos flour paste.
22. Heat sufficient oil in a heavy skillet deep fry these till they are brown and crispy drain it on an absorbent paper.
23. serve hot with ketchup.

OIL FREE VADA PAV

Ingredients:- (for better)

• Gram flour - 230 grams
• Salt - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Red chili - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Water - 300 milliliters

(For vada)

• Curry leaves - 8-10 leaves
• Mustard seeds - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Garlic- 1 tablespoon
• Ginger - 1 tablespoon
• Turmeric - 1/2 teaspoon
• Boiled mashed potatoes - 700 grams
• Green chili - 1 tablespoon
• Salt - 1 teaspoon
• Coriamder - 2 tablespoon
• Lemon juice - 1 tablespoon

(For green chutney)

• Mint - 40 grams
• Coriander - 20 grams
• Onions - 60 grams
• Green chili - 1 1/2 tablespoon
• Tamarind - 25 grams
• Black salt - 1 teaspoon

(For vada pav masala)

• Oil - 2 teaspoon
• Garlic cloves - 11
• Coconut - 50 grams
• Salt - 1 teaspoon
• Red chili - 1 tablespoon

Method:- (For better)

1. In a mixing bowl, add all the ingredients and mix it well to make a thick better.
2. keep aside.

(For vada)

1. Take a heavy skillet, add 8-10 curry leaves, 1 teaspoon musterd seeds, 1/4 teaspoon asafoetida, 1 tablespoon garlic, 1 tablespoon ginger and stir for 1-2 minutes.
2. Add 1/2 teaspoon turmeric and stir again.
3. Then add 700 grams boiled mashed potatoes and mix it well.
4. Cook for 3-5 minutes on medium heat.
5. Add 1 tablespoon green chili, 1 teaspoon salt, 2 tablespoon coriander, 1 tablespoon lemon juice and mix it well.
6. Cook for another 3-5 minutes on medium heat.
7. Remove it from heat and allow it to cool.
8. Take some mixture in your hands and shape it into a vada.
9. Dip the vada in the prepared gram flour better.
10. Place it on a baking tray.
11. Preheat the oven to 350*f/180*c bake for 30 -35 minutes.
12. Remove it from oven and keep aside.

(For green chutney)

1. In a blender add all the ingredients and blend it into a smooth puree.
2. Keep aside.

(For vada masala)

1. Heat 2 teaspoon oil in a pan, add 11 garlic cloves and stir for 1-2 minutes.
2. Then add 50 grams coconut and mix it well.
3. Cook until it turns golden brown in colour.
4. Now add 1 teaspoon salt, 1 tablespoon red chili and mix it well.
5. Transfer this mixture into a blender and blend it into a fine powder.

(For asambling)

1. Take a vada pav and cut it into half.
2. Add prepared green chutney over it and spread it evenly.
3. Sprinkle some prepared vada pav masala on it.
4. Place the baked vada on it.
5. Cover it with another piece of pav.
6. Serve hot with tea.