Tomato Soup (Cream of Tomato Soup)

INGREDIENTS         

1.  2 tbsp of Butter or Ghee (clarified butter)    
2. 2-3 Garlic cloves (Lahsun)
3. 1 inch of Ginger (Adrak)
4. 1 small Onion chopped (Pyaz)
5. 1 small Potato chopped (Aloo)
6.  1 small Beetroot chopped (Chukander)
7. 1 Carrot chopped (Gajar)
8.  4-5 big ripe Tomatoes chopped (Tamatar)
9. 1 tsp of Black Pepper powder or  crushed pepper (Kali Mirch)
10. 1 tsp of Sugar (Chinni)
11. 1 tsp Tomato Ketchup
12. Salt to taste
13. 2 tbsp of Fresh Cream (Malai)

METHOD

1. In a kadai, heat 2 tbsp of Butter of Ghee (Clarified butter) and saute Chopped Onion, Potato, Carrot, Beetroot,2-3 cloves Garlic and Ginger.
2. Further add 4-5 chopped Tomatoes and salt to taste.
3. Saute for 2 minutes till Tomatoes change colour.
4. Add 2 cups of water and cover it for 20 minutes.
5. Boil till all the vegetables are nicely cooked.
6. Turn of the flame and let the mixture cool down.
7. Blend it to smooth paste without adding any water.
8. After blending add 1 cup of water or more adjusting consistency of soup.
9. Get the soup to a boil and add 1 tsp of Black Pepper powder, 1 tsp of Sugar and 1 tsp of Tomato Ketchup
10. Mix well making sure that all the spices are combined well.
11. Boil it for another 2 to 3 minutes.
12. Turn off the flame and add 2 tbsp of fresh Cream (Malai) and mix well for rich taste.
13. Finally, serve hot Tomato soup with some fresh Cream (Malai).

Oats Dosa

INGREDIENTS         

1. 1 cup of Rolled Oats
2. 1/4 cup of Rice Flour(Chawal Ka Atta)
3. 3/4 cup of Semolina (Suji, Rava)Transfer
4. 1/2 cup fresh Curd(Yogurt, Dahi)
5. 2 tsp of finely chopped Ginger(Adrak)
6. 2 tsp of finely chopped Green Chillies (Hari Mirch)
7. 2 tbsp of chopped Coriander leaves(Cilantro, Dhania Patta)
8. 2 1/2 cup of Water or add as per required
9. Salt to taste.
10. Oil or Ghee(Clarified butter) for preparing Dosa

METHOD

1. Firstly, roast 1 cup of Rolled oats on low flame till it become crisp. Don't burn it.
2. Cool it completely and blend it to a fine powder.
3. Transfer the oats powder in a large bowl.
4. Add 1/4 cup of Rice flour(Chawal ka atta) ,3/4 cup of Semolina(Rava, Sooji). Next add 1/2 cup of  Curd(Yogurt, Dahi). Curd gives sour taste to dosa. Make sure use fresh curd, mix it well.
5. Add 2 cup of Water and mix well. Stir it and mix to a smooth consistency without lumps.
6. Now add finely chopped Ginger(Adrak), Green Chilly (Hari Mirch) and chopped Coriander leaves(Cilantro, Dhania patta).
7. Stir well again and add Salt as per required. Mix well again and keep it aside for 20 minutes. Make sure that Rava has absorbed Water.
8. Now check the consistency of dosa batter. Add 1/2 cup of water as required.You can add water as per required.
9. The consistency should be thin watery consistency, just like Rava dosa.
10. Now for dosa, Tawa(Pan) should be hot. You can check it by sprinkling some water. When water droplet sizzle and evaporates, the Pan(Tawa) is ready.
11. Stir the dosa batter in a bowl and take a ladle full of batter and pour it on Tawa(Pan). Do not spread the batter with the back of ladle like the way you do for regular dosas, just pour the batter on Tawa(Pan) like we do for Rava dosa or Neer dosa.
12. Carefully pour the dosa batter over very hot Tawa(Pan). Do not fill the holes, as the texture of dosa will spoil.
13. Also spread a tsp of oil uniformly. Lower the flame and cook until it turns golden brown and crispy.
14. Finally fold the Oats dosa and serve hot with Coconut chutney,Green coriander chutney and Sambhar.

TIPS

1. Roast Oats (Rolled oats), so that while grinding it will come out into a fine powder.
2. Make sure mix the batter very well before you pour on hot Tawa(Pan) or else the mixture will settle down leaving only water on top.
3. Tawa(Pan) should be sizzling hot while pouring the batter.
4. Adding Semolina(Rava, Suji) to the batter will give a crispy texture to dosa.

Ghee Mysore Pak (Soft Mysore Pak)

  

INGREDIENTS         

1. 1 Cup Besan(Gram flour)
2. 1.25 Cup Ghee(Clarified butter)
3. 1.25 Cup Sugar
4. 1/2 Cup Water

METHOD

1. Firstly grease the tray with ghee.
2. Dry roast 1 cup of Besan (Gram flour) on low flame for 8-10 minutes. Roast it until Besan(Gram flour) turns aromatic.
3. Sieve the roasted Besan (Gram flour) nicely, so that no lumps should be left behind.
4. Now add 1/2 cup of ghee into the roasted Besan(Gram flour) mixture. Whisk it, make sure that there should be no lumps in it.Keep it aside.
5. In a heavy bottom non stick pan, add Sugar, Water and bring to a boil. Ensure that Sugar dissolves completely in Water on low medium flame.
6. Boil the Sugar syrup, till it reaches one string consistency.
7. Add the above Besan(Gram flour) mixture to Sugar syrup, keeping the flame on low.
8. Stir well, until the mixture is combined well in Sugar syrup.
9. Now add 2 tbsp of Ghee(Clarified butter) to the mixture and mix it well. Make sure that Ghee should be hot.
10. Mix it well, so that it is completely absorbed.
11. Further add 2 tbsp of Ghee in batches and keep mixing.
12. Repeat the procedure by adding Ghee and mix it until the mixture starts to separate from the pan.( it takes approximately 10-15 minutes).
13. Transfer the cooked Besan (Gram flour) mixture to a greased tray.
14. Level up the mixture and allow it to cool down for  30 minutes.
15. Invert it on a board and cut into a desired sized pieces.
16. Cool Mysore Pak completely and store it in a air tight container.

TIPS:

1. It tastes great for 2 weeks by refrigerating in an air tight container.
2. Use fresh home made ghee for rich flavor.

Kat Wada

INGREDIENTS  For Masala 2 tbsp of oil 2 pods of Cardamom (choti elaichi) 1 inch of Cinnamon (dalchini) 2 Cloves (laung) 4 Black pepper corns (kali mirch) 2 tsp of Coriander seeds (dhania seeds) 1tsp of Cumin seeds (jeera) 2 tsp of Poppy seeds (khus khus) 3 tbsp of Dry Coconut sliced 1 big Onion(pyaz)  thinly sliced 3 cloves of Garlic (lahsun) crushed 1 inch of Ginger (adrak) chopped For Kat(Curry) 3 tbsp of oil pinch of Hing (asafoetida) 1/4 tsp of Turmeric 2 tsp of Kashmiri red chilli powder salt to taste For Batata vada stuffing 5 Boiled Potatoes (peeled and chopped) 2 tbsp of Garlic -Green chilli paste (lahsun -hari mirch paste) 1/4 Mustard seeds (rai) 1/4 tsp of Hing (asafoetida) 7-8 Curry leaves (kadipatta) 1/4 tsp of Turmeric(haldi) 2 tbsp of Chopped Coriander leaves(dhania patta) Salt to taste 1/4 tsp of Sugar For Batata Vada batter 1 cup of Besan (chick peas flour) 2 tbsp of Rice flour (chawal ka atta) for crispiness A pinch of Baking soda (meetha soda) Salt to taste For Serving 2 medium size Onion (pyaz) (finely chopped) Coriander leaves(dhania patta) chopped Nylon sev METHOD Heat 2 tbsp of oil, add Cardamom, Cinnamon, Cloves, Pepper corns, Coriander seeds,Cumin seeds, Poppy seeds and Dry Coconut Fry it until it get nice golden colour. Fry it for 2-3 minutes. Keep it aside. Now in that oil, add Onion, Garlic and Ginger. Fry it until it get caramelized. Fry it 3-4minutes. Turn off the gas and let the masala cool down. Now transfer the above masala in a mixer. Blend it in a mixer grinder to a smooth paste. Heat 3 tbsp oil in a pan. Add the blended masala (smooth paste) in it and mix well. Fry it for 4-5 minutes. Add Kashmiri red chilly powder, hing, turmeric and mix well. Fry the masala for another 2-3 minutes. Now add hot water(as required for curry) into it alongwith salt and mix well. Boil the kat(curry) well on medium heat for 8-9 minutes. Kat(curry) is ready. For Batata vada stuffing 1. Heat oil in a pan . 2. Add Mustard seeds, Hing and Garlic-Green chilly paste. 3. Fry it for a minute. 4. Add Curry leaves in it. 5. Now turn off the gas and add Turmeric powder and mix well. 6. Add Boiled potatoes (peeled) along with Salt,Sugar, Coriander leaves and mix well. 7. Potatoes should not be mashed completely, some pieces of potatoes should be left behind. 8. Stuffing is ready. Make a vada  from the above the mixture.Keep it aside For Batata vada batter 1. In a mixing bowl add Besan, Rice flour, Salt to taste and pinch of Baking soda. 2. Mix well, add water enough to make a smooth batter. 3. No lumps should be formed in the batter. 4. Batter should not be too thin. It should be thick consistency. For frying the vada 1. Heat oil in a kadai. 2. Dip the Batata vada stuffing(dumpling) in the batter and then drop in the hot oil. 3. Fry it for 3-4 minutes, then flip the vada over and fry it onto other side as well. 4. Batata vada is ready. For Serving 1. In a serving dish, pour hot kat(curry) into it. 2. Then add vada into it. 3. Garnish it with finely chopped onion, finely chopped coriander leaves and fine shev. 4. Serve kat vada with slice of bread or with roti.

Paneer Cheese Paratha

INGREDIENTS         

1. 2 Cups Of Whole Wheat Flour
2. 1/2 Cup Of Paneer (Crushed Or Grated)
3. 1/2 Cup Of Cheese(Grated)
4. 3 Tbsp Coriander Leaves Chopped
5. 1 Medium Sized Onion(Chopped Finely)
6. 1 Medium Sized Capsicum
7. 1 tsp Red Chilly Powder
8. 1 tsp Chaat Masala
9. 1 tsp Black Pepper Powder
10.  Salt As Per Taste

METHOD

FOR DOUGH

1. In a mixing bowl add Wheat flour 1 tbsp of oil and salt and rub well so that oil is mixed in with flour.
2.  Add in water and knead to a smooth and soft dough. Cover it with cloth and rest it for 15 minutes.

FOR STUFFING 

1. In a bowl add Paneer, Cheese, Onion, Capsicum, Salt, Chilli Powder, Chat Masala, Black Pepper Powder and Coriander and mix it well 

FOR PARATHA MAKING

1. Take a medium sized ball from the dough. Roll and flatten it. Now place the filling (stuffing) in it and seal the edges.
2. Now dust some flour and gently roll it like a Chapati.
3. Heat the tawa on a medium flame when tawa is hot place the rolled paratha and cook it for a minute.
4. When tiny bubbles start to appear on the surface flip the paratha and cook the other side of paratha by spreading 1/2 tsp of oil or ghee over it.
5. Press it gently with a spatula and flip it until golden brown spots appear on both sides.

Paneer Tikka

INGREDIENTS         

1. 250 gm Paneer
2. 1 medium sized onion
3. 1 Capsicum
4. 1/2 cup yoghurt
5. 1/2 tsp turmeric
6. 1 tsp Kashmiri red chilli powder
7. 1/4 tsp Cumin powder (jeera)
8. 1/2 tsp Garam masala powder
9. 1/2 tsp Chaat masala powder
10. 1/2 Kasoori methi (Dried fenugreek leaves)
11. 1 tsp Ginger Garlic paste
12. 1 tbsp Besan(Chickpea flour)
13. 1 tsp Lemon juice
14. Salt as per taste
15. 3 tbsp Oil

METHOD

1. Firstly take 1/2 cup of yoghurt/thick curd and add all spices and besan (chickpea flour) along with salt.
2. Mix well till all the spices are combined well with curd.
3. Now add onion, capsicum and paneer (cut and diced).
4. Also add 1 tbsp oil.
5. Mix gently till all the vegetables are coated well.
6. Then marinate it for 30 mins
7. After marination, put all the coated veggies and paneer on hot tawa and fry it using the rest of the oil.
8. Further, inject all the veggies with the toothpick or skewers.
9. Finally sprinkle some chaat masala and lemon juice and serve it immediately.

Jeera Rice

INGREDIENTS

1. 1 Cup Basmati Rice
2. 2 tbsp Ghee or Oil
3. 2 cups Water
4. 2 tsp Jeera (Cumin Seeds)
5. 1/4 tsp Hing (Asafoetida)
6. Salt as per taste
7. Coriander leaves for garnishing

METHOD

1. Wash Basmati rice few times until the water turns clear
2. First cook rice in a heavy bottom pan.
3. Boil water and add salt and oil. Then add Basmati rice and and cook it for 10-20 mins.
4. When rice is done, allow it to cool for 15 mins.
5. When rice is cooled down, take a pan and add ghee and jeera.
6. Allow jeera to sizzle and then add hing, chillies and cooked rice in the pan.
7. Add salt according to taste.
8. Stir it nicely and put off the gas.
9. Jeera rice is ready to serve with Dal Fry. Garnish it with some coriander leaves.

Vangi Batata Rassa (Brinjal Potato Curry)

INGREDIENTS 

1. 4 Medium Sized Brinjal
2. 2 Medium Sized Onion
3. 2 Potatoes
4. 1 Tomato
5. 1 Teaspoon Mustard Seeds
6. 1/2 Teaspoon Jeera
7. 1/4 Teaspoon Hing
8. 1/4 Teaspoon Turmeric Powder (Halad)
9. 2 Teaspoon Ginger Garlic Paste
10. 2 Green Chillies (Finely Chopped)
11. 1 Tablespoon Sunday Masala
12. 2 Tablespoon Goda Masala
13. Salt As Per Taste
14. 1 Teaspoon Sugar
15. Water

METHOD

1. Cut Vangi (Brinjal) and Batata (Potatao) in cubes and keep them in salt water.
2. Now heat oil in a kadhai (vessel) and add mustard seeds and jeera (Cumin Seeds).
3. When mustard seeds and jeera crackles, add hing (asafoetida), turmeric powder, chopped green chillies and finely chopped onions.
4. Saute for 3 mins, till the onion turns golden brown
5. Now add chopped tomatoes, ginger garlic paste and saute for 2 mins.
6. Add chopped vangi and batata in the kadhai and saute for 2-3 mins.
7. Now add Sunday masala and goda masala and stir nicely till the spices coat vangi and batata
8. Now add water just enough to cook vangi and batata.
9. Cover with lid and cook about 15 mins 
10. Now add salt and sugar and cover it for another 7 mins.
11. Turn off the gas
12. Garnish it with coriander leaves and server hot.

Masala Paratha

INGREDIENTS 

1. 2 Cups Whole Wheat Flour
2. Kanda Lasun Masala (Onion Garlic Paste)
3. Red Chilly Powder
4. Garam Masala Powder
5. 1 Onion (Finely Chopped)
6. Oil
7. Salt (As per taste )
8. Water as required

METHOD

1. In a mixing bowl add Wheat Flour, 1 tbsp of Oil, Salt and rub well so that Oil is mixed in the flour.
2. Add in water and knead to a smooth and soft dough. Cover it with cloth and rested for 15 minutes.
3. After 15 minutes take a medium sized ball from the dough. Roll it and flatten it. Dust some flour and roll it like a chapati.
4. Spread oil all over it.
5. Now spread Kanda lasun masala, Red chilli powder, Garam masala and coriander leaves.
6. You may use any stored masala of your choice.
7. Roll the coriander leaves gently with a rolling pin so that the leaves won't fall off.
8. Fold the paratha as we fold the paper for making fan.
9. Now fold the sides having Masala inside so as to make a round ball.
10. Roll the ball into a thick paratha again.
11. Now heat the tawa on a medium flame. When tawa is hot place the role paratha and cook it for a minute.
12. When tiny bubbles start to appear on the surface flip the paratha and cook the other side of the Paratha by spreading some oil or ghee over it.
13. Press it gently with the spatula and flip it until it turns golden brown.
14. Serve it with any type of curry, raita, pickle, peanut chutney or sauce.

Bhadang (Spiced Rice Puffs)

INGREDIENTS 

1. 2 Tbsp Oil
2. 1/4 Cup Peanuts
3. 5-6 Garlic Cloves (Crushed)
4. Ginger (Crushed)
5. Pinch Of Hing/ Asafoetida
6. Few Curry Leaves
7. 1/4 Tsp Turmeric/Haldi Powder
8. 1/2 Tsp Kashmiri Red Chilli Powder
9. 3 Cup Puffed Rice/Murmura 
10. 1 Tsp Powdered Sugar

METHOD

1. Firstly in a large kadhai/vessel, heat oil and add peanuts. 
2. Saute on medium flame till the peanuts turns golden brown and crunchy. 
3. Now add crushed garlic cloves and ginger. 
4. Saute on medium flame till garlic and ginger turns golden brown. 
5. Now add hing/asafoetida and curry leaves and saute well. 
6. Now add 3 cups of puffed rice/murmura and mix well. 
7. Add turmeric/haldi powder and kashmiri red chilli powder and mix gently coating the puffed rice. 
8. Turn off the flame and add powdered sugar and salt and mix well. 
9. Finally cool the spicy puffed rice/murmura completely and store in an airtight container. 

Whole Wheat Nankatai

INGREDIENTS 

1. 1/2 Cup Ghee/Clarified Butter
2. 1/2 Cup Powdered Sugar
3. 1 Cup Whole Wheat Flour
4. 2 Tbsp Semolina/Rava Suji Fine
5. 1/2 Tsp Baking Powder
6. 1/4 Tsp Vanilla Essence
7. Pinch Of Salt
8. 2 Tbsp Milk (If Required)

METHOD

1. Firstly in a large bowl take 1/2 cup of ghee.
2. Add 1/2 cup powdered sugar and beat on low speed you may also use whisk to beat ghee and sugar.
3. Beat until it turns creamy and whitish. Also add 1/4 tsp vanilla extract.
4. Now place a sieve and add 1 cup whole wheat flour, 2 tbsp semolina, 1/2 tsp baking powder and a pinch of salt.
5. Sieve the flour making sure that everything is well combined.
6. Mix it with sugar and ghee batter. Make sure that after mixing, the flour is moist.
7. It's consistency should not be like dough neither it should be too dry.
8. If the flour is too dry, you can add 2 tbsp milk and mix.
9. If you added milk then mix the mixture well, forming a moist mixture.
10. Now to prepare cookie in a pressure cooker add 1/2 cup of salt, place a cooker rack and place a plate above it.
11. Close the lid of the cooker, without keeping the gasket and the whistle.
12. Heat it for 5-10 mins, as a result, it gives the atmosphere as it is like in an oven.
13. Now take a ball of the mixture and press it gently in the centre.
14. Give it a shape of Nankatai and keep all of them on a plate and the put that plate in the cooker .
15. Now cover the cooker and let it cook for 15-20 mins on medium flame.
16. The cookie will be soft initially, but let it cool down completely.
17. After cooling, it turns crispy and crunchy exactly as the texture of a Nankatai.
18. Finally store it in an airtight container.

TIPS

Make sure you have to take thick ghee.