Moong Dal Paratha

 

INGREDIENTS         

1. 1 cup Moong dal(Green gram dal) (boiled and mashed)
2. 2 cups of Whole wheat flour(Atta)
3. 1/4 cup Mint leaves chopped(Pudina Patta)
4. 1 tsp of Ginger Garlic paste(Adrak Lahsun paste)
5. 1/2 tsp Turmeric powder(Haldi powder)
6. 1 tbsp Sesame seeds (Til seeds)
7. 1/4 tsp of Asafoetida(Hing)
8. 1 tsp  of Red chilly powder(Lal mirch powder)
9. Oil
10. Salt as per taste

METHOD

1. In a large mixing bowl, add mashed Moong dal, Mint leaves, Ginger Garlic paste, Turmeric powder, Sesame seeds, Asafoetida(Hing),Red chilly powder, Salt and mix well.

2.  Add Wheat flour, oil and knead the dough.
3. The dough will be kneaded with boiled Moong dal.
4. Knead it to form a smooth and soft dough.
5. No water is required while kneading, but if required add little water into it.
6. Rest it for 10 minutes.
7. Take a medium size ball from the dough. Roll it and flatten it.
8. Dust some Wheat flour and roll it into a thin circle like chapati.
9. Heat the tava on a medium flame. When tava is hot, place the paratha and cook it for a minute.
10. When tiny bubbles start to appear on it, flip and cook the other side of paratha by spreading oil over it.
11. Press it gently with spatula and flip it until golden brown spots appear on both sides.
12. Finally parathas are ready to serve with Raita or Pickle.

Beetroot Paratha

 

INGREDIENTS

FOR DOUGH:         

1. 2 cups of Whole wheat flour (Atta)
2. 1/2 tsp of Carom seeds (Ajwain seeds)
3. salt to taste
4. 1/2 tsp of Amchur powder(Dry Mango Powder)
5. 1/2 tsp of Chilly powder
6. 2 tbsp of Coriander leaves(Dhania Patta)
7. 2 tbsp of Curd (Dahi, Yogurt)
8. Water as per required
9. 1 tsp of oil

BEETROOT PASTE:

1. 1 cup of Beetroot grated(Chukander)
2. 1 tsp of Ginger Garlic Paste(Adrak Lahsun Paste) 
3. 1/2 tsp of Garam masala
4. 2 tbsp of Water.

METHOD

For Beetroot Paste:

1. Firstly grind grated beetroot(chukander), add ginger garlic paste(adrak lahsun paste), garam masala and 2 tbsp of water in a mixer jar.Grind it into a smooth paste.

For Dough (Atta):

1.  In a large mixing bowl, add 2 cup of Whole wheat flour (Atta), Carom seeds(Ajwain seeds), Amchur powder(Dry mango powder), Red chilly powder, 1 tsp of Oil and Salt.
2. Mix well , make sure that all the spices in the flour are combined well.
3. Now add above Beetroot paste, 2 tbsp of Coriander leaves (Dhania patta) and Curd (Dahi,yogurt)
4. Knead the dough well, by adding little Water if required.
5. Knead it to form a smooth soft dough.
6. Rest the dough for 10 mins.

For Paratha :

1. Take a medium size ball from the dough.
2. Roll it and flatten it. Dust some wheat flour and roll it into a thin circle like chapati.
3. Heat the tava on medium flame. When tava is hot, place the paratha and cook it for a minute.
4. When tiny bubble start to appear on the surface, flip the paratha and cook the other side of paratha by spreading oil over it.
5. Press it gently with spatula and flip it until golden brown spots appear on both sides.
6. Finally serve it with curd, raita or pickle(achar).

Palak Paratha

 

INGREDIENTS         

1. 2 cups of Whole wheat flour(Gehu ka atta)
2. 1 1/2 cup of Palak leaves(Spinach)
3. 2 Green chillies(Hari Mirch) chopped
4. 1 inch Ginger(Adrak) grated
5. 1/4 tsp of Carom seeds(Ajwain)
6. 1 tbsp of Sesame seeds(Til)
7. Water as per required
8. Salt to taste
9. Oil

METHOD

1. Rinse Palak leaves(Spinach) very well in water. Drain it.
2.  Heat water in a pan and boil Palak (Spinach) for 5 minutes and strain it.
3.  Add Ginger(Adrak) and Green chillies(Hari mirch) with blanched Spinach(Palak)and   make a smooth paste without adding water in a mixer.
4.  In a large mixing bowl take 2 cups of Whole wheat flour (Gehu ka atta)
5.  Add 1/4 tsp of Carom seeds(Ajwain), 1 tbsp of Sesame seeds(Til) and Salt as per   required. Mix it
6.  Then add Palak(Spinach)paste along with 2 tsp of oil . Mix well.
7.  After mixing, knead it as per water required.
8.  Knead it into a smooth dough.
9.  Rest the dough for 10 minutes
10.  Now for Paratha, take a medium size ball from the dough.
11.  Roll and flatten it. Dust some Wheat flour(Gehu ka atta) and roll it into a thin circle like chapati(roti).
12.  Heat the tava on a medium flame. When tava is hot place the rolled paratha and cook it  for a minute.
13.  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 over it.
14.  Press it gently with spatula and flip until golden brown spots appear on both sides.
15.  Finally serve Palak Paratha(Spinach paratha) with Pickle(Achar), Curd(Dahi, yogurt) or Raita.
 

Methi Paratha

 

INGREDIENTS         

1. 1/2 cup Methi leaves also called as Fenugreek leaves chopped
2.  1 cup of Whole wheat flour (Gehu ka atta)
3.  1/4 cup  of Gram flour(Besan)
4.  2 tsp of Ginger Garlic paste(Lahsun Adrak Paste)
5.  1 tsp of Green chillies finely chopped (Hari Mirch )
6.  2 tbsp of Curd(Dahi, Yogurt)
7.  Water as per required to knead the dough
8.  Salt to taste
9.  a pinch of Turmeric(Haldi)
10.  Oil.

METHOD

1.  Rinse 1/2 cup of Fenugreek leaves(Methi leaves) properly. Drain it completely. Chop the methi leaves finely and keep aside.

2.  In a bowl add 1 cup of Whole wheat flour (Gehu ka atta), 1/4 cup of Gram flour(Besan) and salt as per taste.
3.  Then add chopped Methi Leaves, chopped Green chillies(Hari mirch), Ginger Garlic paste (Lahsun Adrak paste), 2 tbsp of Curd(Dahi, Yogurt), pinch of Turmeric(Haldi)  and 1 tbsp of Oil and mix everything together.
4.  Now add Water to knead it into a dough .
5.  Knead  to a smooth dough. Apply Oil on top of the dough if needed.
6.  Cover the dough with a cloth or a plate and keep it aside for 5 minutes.
7.  Take each portion of dough and give it a  round shape like ball and press it between your palms.
8.  Roll it out with a circle having 4-5 inch diameter, spread few drops of oil over one half portion using a spoon.
9.  Fold it into a half circle, again spread few drops of oil over it and fold into a triangle.
10.  Coat the triangle shaped pattie with dry Wheat flour (Gehu ka atta) and roll it out into a thin triangle having approx 6-7 inch long sides.
11.  Heat the tava over medium flame. When tava is hot, place the roll paratha over it.
12.  When tiny bubble start to appear on the surface, flip the paratha and cook the other side of paratha by spreading 1/2 tsp of oil over it.
13.  Press it gently with spatula and flip it. Cook until golden brown spots appear on both sides.
14.  Finally serve Methi paratha with raita and pickle.
 

Potato Smiley

 

INGREDIENTS         

1. 4 Boiled Potatoes(Aloo) 
2. 1/4 cup (4 tbsp) fine Semolina(Rava, Suji)
3. 1/4 cup (4 tbsp) Corn Flour (Makka Atta)
4. Salt as per taste
5. 1/2 tsp of Black Pepper Powder (Kali mirch powder)
6. Oil for frying

METHOD

1. Grate Boiled Potatoes(Aloo) and keep it in a large bowl.
2. Add 1/4 Cup (4 tbsp) of fine Semolina(Rava, Suji), 1/2 tsp of Black Pepper(Kali Mirch)  and mix it. You can grind fine Semolina(Rava, Suji) in a grinder and mix it.
3. Further add 1/4 cup (4 tbsp) of Corn Flour (Makka atta) into the potato mixture and   combine well. Add more Corn Flour if required.
4. Form a Soft non-sticky dough.
5. Now cover the potato dough with a plastic foil and refrigerate for 1 hour  (make sure don't keep in a freezer). This helps the potato smiley from breaking   in oil and can retain its shape.
6. After 1 hour take out the potato dough from the refrigerator.
7. Take a large ball from the potato dough and flatten slightly thick on butter paper  or plastic sheet.
8. Butter paper or plastic sheet helps to avoid dough to stick.
9. After flattening the dough, cut it into round shape by using cookie cutter or small bowl.
10. Also by using straw make eyes and use spoon to make smile.
11. Deep fry the potato smiles into hot oil, till it get golden brown and crispy.
12. Stir potato smiles occasionally and fry it keeping the flame on medium. Drain the smiles on absorbent paper.
13. Finally serve potato smiley with tomato sauce, chutney or Mayonnaise.

Tips:

1. The dough(Potato dough) remaining after cutting the rounds(potato smiley) can be used to make more smileys
2. Serve Smiley immediately so as to maintain the crispiness.
3. For more spicy taste you can also add chilly powder.

Wheat Flour Balushahi

 

INGREDIENTS         

       BALUSHAHI RECIPE:

1. 1 1/2 cup of Whole Wheat flour (Gehu ka Atta)
2. 1/2 tsp of Sugar(Chinni)
3. 1/2 tsp of Baking Powder
4. Pinch of Salt
5. 1/4 cup of Ghee (Clarified butter)
6. 1/4 cup of Curd(Yogurt, Dahi)
7. 1/4 cup of Water (You can use more water as required)
8. Oil for frying

        SUGAR SYRUP:

1. 1 cup of Sugar
2. 1/2 cup of water
3. 1/4 tsp of Cardamom powder(Elaichi powder)
4. Half Lemon Juice

METHOD

    

Balushahi dough:

1.  In a bowl take 1 1/2 cup of Wheat flour(Gehu ka atta). Add 1/2 tsp of Sugar(Chinni), 1/2 tsp of Baking Powder and pinch of Salt, Mix well.
2.  Add 1/4 cup Ghee (Clarified butter) and mix it, crumble the mixture.
3.  Further add 1/4 cup of Yogurt(Curd, Dahi) and combine well.
4.  Now add 1/4 cup of Water as per required and start making dough, without kneading.
5.  Cover the dough with a moist cloth for 20 minutes.

Sugar Syrup:

1. In a heavy bottom pan prepare sugar syrup by dissolving 1 cup of Sugar and 1/2 cup of Water.
2.  Now boil for 5 minutes or till the sugar syrup turns slightly sticky.(If you want you can boil sugar syrup for 1 string consistency).
3.  Add 1/4 tsp of Cardamom powder (Elaichi powder) and mix well , also squeeze half lemon juice. Sugar syrup is ready, cover and keep aside.

Balushahi Frying Procedure:

1.  After dough has rested for 20 minutes, slightly knead the dough.
2. Take a small part from the dough and make a round shaped ball.
3. Make a dent in a center of a ball with the help of thumb.
4. Heat Oil in a kadai. Deep fry in a medium hot oil on a low flame .
5. Do not crowd the round shaped balls(Balushahi dough) as it will puff up slightly while frying.
6.  After two minutes, the Balushahi will start to float.
7.  Stir occasionally and fry on both sides, keeping the flame into low.
8.  Fry it (Balushahi) till it turn golden brown and crisp. It will take 10 to 15 minutes.
9.  When Balushahi turn golden brown and crisp, drain off the excess oil over kitchen towel.
10. Drop Balushahi into warm sugar syrup immediately. Coat it with sugar syrup on both sides foe 10 to 15 minutes.
11. Finally serve the Balushahi recipe , garnish with few chopped Almonds(Badam) 

Instant Rava Idli

 

INGREDIENTS         

1. 2 cups of Semolina(Rava/Suji)
2. 1 cup of Yogurt (Curd/ Dahi)
3. 1/2 tsp of Salt
4. 1/4 cup of Water
5. 1/4 tsp of Baking Soda(Cooking soda)
6. 1/4 tsp of Baking Powder
7. 1/2 tsp of oil.

METHOD

1.  In a large pan roast 2 cup of Semolina(Rava/Suji) for 5 minutes.
2. Allow it to cool completely and then transfer roast Semolina(Rava/Suji) in a mixing bowl.
3. Add 1 cup of Yogurt(Curd/Dahi), 1/2 tsp of Salt and combine it well without forming any lumps.
4. Allow it to rest for 30 minutes till Semolina(Rava/Suji) absorbs water.
5. Again add 1/4 cup of Water as required, so as to prepare idli batter consistency
6. Now just before steaming the idli, add 1/4 tsp of Baking Soda(Cooking Soda), 1/4 tsp of Baking Powder with 1/2 tsp of oil and mix it well.
7. Pour the batter immediately on to greased idli plate.
8. Steam them on medium flame for 15-20 minutes till the idli are completely cooked.
9. Finally serve it with Sambar and Chutney.

Whole Wheat Mysore Bonda (Bhajiya)

INGREDIENTS         

1. 1 cup Whole wheat flour(Gehu ka atta)
2. 1/4 cup Rice flour(Chawal ka atta)
3. 1/2 tsp of Cooking Soda(Khane ka soda)
4. 1/2 tsp of Cumin seeds(Jeera)
5. 1/2 cup of Curd (Plain Yogurt) or Dahi (slightly sour works well)
6. 3 to 4 tbsp of Water(use more if needed)
7. 2 tbsp of Onion(Pyaz) finely chopped
8. 2-3 Green chillies (Hari Mirch) de-seeded and finely chopped
9. 1/2 tsp of Ginger(Adrak) grated or finely chopped
10. 2 tbsp of Coriander leaves(Cilantro)(Hara Dhania) finely chopped
11. Salt(as per taste)
12. Oil for frying

METHOD

1.  In a mixing bowl, add Wheat flour(Gehu ka atta), Rice flour(Chawal ka atta), Cumin seeds(Jeera) mix all ingredients well.
2.  Now add chopped Onions(Pyaz) , Green chillies(Hari mirch), Ginger(Adrak), Coriander leaves(Hara Dhania).
3. Pour 1/2 cup of Curd(Dahi) into it. Add 3 tbsp of Water, if you want you can add more water.
4. Make sure add Water little by little, mix to make a thick batter. Preferably the batter should like Vada batter consistency.
5. Mix well to make thick batter of dropping consistency, but if you add more water then batter ends up runny consistency.
6. Mix well with your hand in one direction. Beat the batter making sure to incorporate as well.
7. Cover and rest for 2 hours for best result. If Curd(Dahi) is sour then 30 minutes is enough.
8.  After 2 hours, mix the batter again. Add Salt, Cooking soda(Khane ka soda) and mix well.
9. Heat enough Oil to deep fry. The heat required for the recipe should be medium high which means not too smoking hot.
10. Check the heat by dropping a small bit of batter. The bit should come up slowly on the top, which means, you can fry bondas (bhajiyas).
11. Now pinch a small ball sized batter and drop it in a hot oil, keeping the flame on medium heat.
12. Stir and fry uniformly.
13. Drain off the Mysore bondas once it turns golden brown and crisp.
14. Finally Mysore Bonda(Bhajiyas) is ready to serve. Enjoy it with coconut chutney , tomato sauce or sambar.

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.