Palak Paneer

Ingredients :
- Spinach - 500 gms
- Onions - 5 medium sized
- Tomatos 2 medium sized finely chopped
- Garlic - 2-3 flakes
- Cooking oil - 6-7 tbsps
- Cummin seeds - 1 tbsp
- Paneer - 150-200 gms
- Salt to taste
- Garam Masala, jeera Powder, Chilli Powder

Method :

- Cook the spinach in water. Drain the water and then make puree of the spinach leaves.
- Cut 4 of the onions finely and saute them till transparent. add tomatos and saute for 2-3 mins.
- Grind the other onion and the garlic flakes to a fine paste.
- Add this paste to the sauted onions and tomato. Also add the puree and the spice powders.
- Add some water if necessary. Let boil for a minute or two.
- Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown, Add this paneer to the prepared palak.
- Serve hot with rice or Paratha.

Mix Veg Curry

Ingredients :
- 1 cup mixed vegetables sliced, boiled (carrot, cauliflower, beans, peas, potato, capsicum etc.)
- 1 tomato sliced
- 1/2 coconut grated
- 1/2 tsp ginger grated
- 1/2 tsp garlic crushed
- 3 green chillies
- 1 tbsp. sesame seeds
- 1/2 tsp each cumin, mustard seeds
- 1/2 tsp red chilli powder and garam masala each
- salt to taste
- 1 tsp lemon juice
- 2 cloves
- 1" piece cinnamon
- 2 tsp butter

Method :

- Drain the boiled vegetables, keep stock aside.
- Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
- Heat butter, add seeds, allow to splutter.
- Add ginger, garlic and paste.
- Stir fry for 3-4 minutes.
- Add vegetables except tomatoes.
- Add 1/2 cup stock. Cover, simmer for 5 minutes.
- Add salt, chilli powder,garam masala, tomatoes and cook till gravy is thick.
- Serve hot with parathas or chapati.

Bhel

Ingredients :
- 1 1/2 cups puffed rice(Murmure/mamra)
- 1/2 cup fried corn flakes
- 1 onion
- 1 tomato
- 1 small boiled p eeled potato
- 1/2 tbsp coriander leaves
- 1/2 cup fine sev
- 1/2 cup boiled gram (Chana)
- 1 tsp fried peanuts
- 1 tsp green chutney (Coriander chutney)
- 1 1/2 tsp tamarind chutney
- salt to taste
- 1/4 lime juice
- 10-12 puries (used for bhel or panipuri) crushed

Method :

- In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev. Mix well. Adjust taste and salt. Spoon into individual bowls.
- Sprinkle some sev and coriander to garnish. Serve immediately.

Ghooghra (karanji)

Ingredients :
- 1 cup plain flour (maida)
- water to knead
- Ghee for deep fry
For filling:
- 1/2 Suji (Ravo)
- 1/2 cup khoya
- 2 tsp ghee
- 1 tsp. cardamom powder
- 1 tbsp. crushed Dryfruits
- 1/4 cup sugar ground
- 10 to 15 raisins

Method :
For filling :
- Roast suji (Ravo) and khoya with ghee till light pink by stirring continuously over low heat.
- Add sugar, cardamom powder, Dryfruits and raisins.
- Check for sweetness.

For cover:
- Mix flour and 1 tsp ghee well. Add enough water to make soft pliable dough and Keep aside for half an hour.
- Make small (4 ") rounds, not too thin not too thick .
- Place 1 tsp filling in one half of round, Fold over the other half, sealing in the mixture. Seal edges by twisting or pressing together .
- Make all in the same way.
- Deep fry in hot ghee on low till light brown on both sides.
- Drain and cool completely before storing.

Tip : You may use a karanji mold for filling them if available.

Mag ni Dal no Sheero (Moong dal halwa)

Ingredients :
- 500 gm Moong dal (Green)
- 500 gm sugar
- 500 gm ghee
- saffron soaked in a little milk
- elaichi powder
- water about 250 ml.
- 2-3 tsp milk

Method :

- Soak the dal for 5-6 hours.
- Wash and remove the skins well.
- Grind dal fine either in a stone grinder or electric grinder or mixie. Use as little water as possible.
- Put sugar and water in a pan and put to boil.
- Once sugar dissolve add a few tsp of milk. As the syrup boils the scum will rise. Remove with a strain. Further boil till the syrup become sticky between the fingers. (One thread should fall when poured from a tilted spoon) keep aside.
- Heat the ghee in a heavy kadai (vessel) and add dal. Keep stirring rigorously to avoid burning.
- Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
- Pour the hot syrup, add elaichi and dissolved saffron.
- Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
- Garnish with dryfruits and Serve hot.

Dhoodhi (Bottle gourd) Halwa

Ingredients :
- 1 kg doodhi(Bottle gourd)
- 1 1/2 litre milk
- 400-500 gm sugar
- elaichi powder (cardomon)
- saffron few flakes
- 2 tbsp ghee
- Dry fruits to garnish

Method :

- Peel and grate Dudhi
- Put milk and dudhi in a heavy saucepan. Boil till thick, stir occasionally. Once it starts thickening, stir continuously.
- Add sugar and cook further till thickens. Add ghee, elaichi and saffron. Stir on low heat till the ghee oozes out.
- Garnish with dryfruits and serve hot.

Gulab Jamun

Ingredients :
- 500 gm khoya
- 125 gm plain flour
- 1/4 tsp baking soda
- 1/4 cup milk
- 1/4 tsp cardomom powder
- 1 pinch saffron strands
- 250 gms sugar
- ghee to deep fry

Method :

- Crumble the khoya. Sieve in the flour and soda together.
- Mix in the cardomom powder and crushed saffron.
- Mix well to form a soft dough. Use as much milk as required for kneading.
- Make balls of even size. Makes about 25-30.
- Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons. When they rise up put back on fire and fry till medium brown.
- Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
- Repeat for all the balls. When done pour the remaining syrup over the jamoons.
- Serve hot.

To make the syrup :

- Take the sugar in a heavy pan and add water to just cover the sugar.
- Boil and add a tsp of milk to separate the dirt. Strain and boil again.
- The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Pooran Poli

Ingredients :
- 300gm channa (yellowgram) dal
- 300 gm jaggery (Gol)
- 1 tsp cardamom powder
- 150 gm plain (Wheat) flour
- 1 tbsp ghee
- warm water to knead dough
- ghee to serve




Method :

- Boil dal in plenty of water till soft but not broken.
- Drain in a colander for 10-15 minutes.
- Pass through a thin grater little by little till all dal is grated.
- Mash jaggery till lumps break. Mix well into dal.
- Put mixture in a heavy saucepan and cook till a soft lump is formed, take care to stir continuously, so as not to charr. Keep aside.
- Mix ghee, flour, add enough water to make a soft pliable dough.
- Take a medium sized ball of dough, roll into a small round. Place same sized ball of filling in centre, stick all round and seal.
- Reroll carefully to a medium round.
- Roast on warm griddle till golden brown. Repeat other side.
- Take on serving plate. Apply a tsp of ghee all over top.
OR
- Shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore calories.
- Serve hot with dal.

Aloo Palak Curry

Ingredients :
- 3 cups chopped spinach
- 2 large onoins chopped fine
- 2 large potatoes boiled and peeled
- 1 tomato finely chopped
- 2 green chillies finely chopped
- 1 tsp lemon juice
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1/2 tsp garam masala
- 1/2 tsp butter
- 4 tbsp ghee
- salt to taste

Method :

- Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
- Cut the potatoes into big pieces.
- Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds.
- Add the ginger, onions and fry till very tender.
- Add the tomato and further fry for two minutes.
- Add all the dry masalas and fry till ghee separates.
- Add spinach and potatoes.
- Boil for 2-3 minutes. Add lemon juice Just before s erving heat butter and Pour over the vegetable and mix gently.
- Serve hot with naan or parathas or even rice.

Health Drink

Ingredients :
- 4 Large tomatoes
- 2 Peeled Carrots
- 2 oranges
- Lime juice a few drops
- 2 tsp Sugar
- Salt & pepper to taste
- Crushed Ice to serve




Method :

- Cut the tomatoes and carrots into big pieces.
- Add the orange segments, lime juice, sugar and 1 teacup of water and blend in a liquidizer & Strain.
- Add salt and pepper.
- Serve chilled over crushed ice.

Kairee Panha

Ingredients :
- 1 Raw mango
- 1½ cup Sugar
- 1/4 tsp Saffron strands
- ½ tsp Cardamom powder

Method :

- Peel and chop raw mango into chunks.(You can also use whole raw mango and then boil it in water and strain pulp on cooling.)
- In a pan, put mango and sugar. Boil till the mango is soft and then cool.
- Blend in mixie till smooth and sieve.
- Add cardamon, saffron and bring to a boil, stirring continously.
- Remove from the fire and cool.
- As and when required add 3-4 tbsp to a glass of chilled water and mix.

Sweet Lassi

Ingredients :
- 400 gm Curd/yogurt
- 8 tsp Sugar

Method :

- Churn the Curd/Yogurt till it becomes smooth and dropping consistency.
- Pour in half a cup of water and mix till blended.
- Add the sugar.
- Pour into a glass and serve chilled.

Tip : We may serve with ICE-Cream as well.

Chhas - (Butter milk)

Ingredients :

- Chilled curd/yogurt 100 gms

Method :

- Pour curd/yogurt in 1½ cup of water and mix till blended.
- Serve with any spicy meal.




Tip : you can add salt and black salt, and garnish with Roasted cumin powder.

Rice Pakoda (Bhaat na Bhajiya)

Ingredients :
- 60 gm Gram flour
- 2 cup Boiled rice (Can use Left over cooked rice)
- 1 tsp Chopped green chili
- 1 tsp Chopped green coriander
- 1/2 tsp Chopped onion
- 1 tsp Chopped ginger
- 1 tsp Chaat masala
- 1/2 tsp red chili powder and Garam masala each
- 1/4 tsp Aamchur powder
- Oil for deep frying
- Salt to taste

Method :

- Mix all the above ingredients except oil. Add about ¼ cup of water to make a thick batter.
- Heat oil in a Kadhai to a moderate heat.
- Spoon the batter with a tablespoon, into hot oil and deep fry till light golden brown
- Drain on a paper towel to remove excess oil and fry once again in very hot oil briefly.
- Serve hot with chutney of your own choice.

Onion Pakoda (Dungli na Bhajiya)

Ingredients :
- 150 gm Gram flour
- 1¼ cup Sliced onion
- 1 tsp Chopped green chili
- 1 tsp Chopped green coriander
- 1 tsp Cumin powder
- Oil for deep frying
- Salt to taste

Method :

- Apply salt to the sliced onions and keep aside for 10 minutes.
- Squeeze out excess water from the sliced onions and mix with all the remaining ingredients and the gram flour and add water to make a thick batter.
- Heat oil in a Kadhai. Drop the batter with a spoon or with hand into moderate hot oil. Deep fry until cooked and golden brown in color.
- Remove from oil and keep on an absorbent paper or towel to remove excess oil.
- Serve hot with Mint chutney.

Stuffed Aloo Tikki

Ingredients :
- 400 gm Boiled potatoes
- 50 gm Raisins
- ½ cup Finely chopped onion
- 1 tsp Chopped green coriander
- 1 tsp Chopped green chili
- ½ cup Bread crumbs
- 3 tsp Oil
- Salt To taste

Method :

- Heat a little oil in a pan, add onion and sauté until soft.
- Peel boiled potatoes, mash and then add sautéed onion, chopped green coriander, chopped green chili, salt and bread crumbs. Mix well.
- Divide into 8 equal portions. Stuff each portion with chopped raisins, make
balls as Tikki.
- Shallow fry on a Tavaa with a little oil until light golden brown in color.
- Turn and fry till light golden brown in color.
- Serve hot with chutney or ketchup.

Hara Bhara Kabab

Ingredients :
- 400 gm Boiled potatoes
- 100 gm Boiled green peas
- 100 gm Boiled spinach
- 2 tsp Chopped green coriander
- 1 tsp Chopped green chili
- 1 tsp Chopped ginger
- 1 tsp Chaat masala
- 2 tsp Cornflour
- Oil for deep frying
- Salt As per taste

Method :

- Peel and grate boiled potatoes, Mash boiled green peas and Squeeze out excess water of spinach and chop finely.
- Mix grated potatoes, peas and spinach. Add chopped green chilies, chopped green coriander, chopped ginger, chaat masala and salt.
- Add cornflour for binding.
- Take a small portion of mixture, Shape it into a ball and then press it in between your palms to flatten it. This is now called tikki. Prepare tikkis from rest of the mixture too.
- Heat oil in a Kadhai. Deep-fry the tikkis in hot oil for 3-4 minutes.
- Serve hot with green chutney or sweet chutney.

Tip: You may also shallow-fry the Hara Bhara Kabab on a Tavaa.

Ringana no Oro (Baigan Bhartha)

Ingredients :
- 2 large brinjals
- 2 medium sized tomatoes finely chopped
- 1 Onion finely chopped
- 1 tsp ginger garlic paste
- ½ tsp chili powder
- ½ tsp coriander powder
- Salt to taste
- 1 tsp sugar
- 1 tsp Ghee and oil each
- Coriander leaves to garnish

Method :
- Make small slits in the brinjals and put little oil in it.
- Place them directly over the flame, turning it occasionally until all sides are black and wrinkled. Optionally, you could grill it for about 20 mins.
- Cool the brinjals and peel their skin gently using a knife to scrape the skin off.
- Chop and mash the flesh
- Chop the onion and sauté them in hot ghee.
- Add chopped tomatoes and stir until soft.
- Add the mashed brinjals, salt, sugar, chilly powder, coriander powder and cook for 3-4 mins.
- Garnish with coriander leaves and serve hot with Bajri rotlo.

Chapati - Rotli

Ingredients :

- 2 Bowl Wheat flour
- 3 tsp oil
- 2/3 glass of water

Method :

- Add oil and water to the flour and prepare soft dough.
- Prepare small balls of dough to make medium size round shape with the help of rolling pin (Velan).
- First roast one side,turn it upside down and then roast on Flame as shown in pic.
- Spread Ghee on one side and serve hot with curry.

Mint Chutney (Phudina chutney)

Ingredients :
- 1 bowl finely chopped mint (Phudina) leaves
- 2-3 finely chopped green chilly
- ¼ cup peanuts
- Salt to taste
- 1 tsp sugar
- 4-5 garlic clove
- 1 tsp ginger paste

Method :

- Add all ingredients in mixer and blend well, if its thick you can add little water or curd.
- Serve with snacks.

Green Chutney

Ingredients :
- 1 bowl finely chopped coriander leaves
- 2-3 finely chopped green chilly
- ¼ cup peanuts
- Salt to taste
- 1 tsp sugar
- 4-5 garlic clove
- 1 tsp ginger paste


Method :
- Add all ingredients in mixer and blend well, if its thick you can add little water or curd.
- Serve with snacks.

Bitter gourd and raisins (Karela and Kishmis)

Ingredients :
- 3 medium size bitter gourd
- 8-10 Raisins(Kishmis)
- 3 tsp lemon juice
- 3 tsp salt to pour bitter gourd
- Salt to taste for curry
- 1 tsp sugar
- ½ tsp red chilly powder and coriander powder each
- ¼ tsp turmeric powder and garam masala each
- 1 ½ tsp oil
- ¼ tsp mustard seeds, cumin seeds and asafoetida each

Method :

- Peel skin of bitter gourd, cut it half vertically, remove seeds and chop finely.
- Add chopped bitter gourd, 3 tsp salt and 3 tsp lemon juice in a bowl mix well and keep aside for 30 mins.
- Spread this lemon and salt poured bitter gourd on flat platform and let it dry for 1-2 hours or till it gets dry. If you can keep that in sun light it will be better.
- Heat oil in a pan and add mustard seeds, cumin seeds and asafoetida.
- Now add dry bitter gourd, cover pan and cook for 8-10 mins stir in between.
- Add raisins, salt (only a pinch), sugar, red chilly powder, turmeric powder, coriander powder, garam masala, mix well and cook for 2 mins.
- Serve with any meal it tastes delicious.

Peanut Peas curry

Ingredients :
- 1 cup peanut, ½ cup green peas
- 1 medium sized chopped tomato
- 1 onion finely chopped
- 1 tsp ginger and green chilly paste
- ½ tsp tamarind paste
- Red chilly powder, coriander powder, garam masala each ½ tsp
- ¼ tsp turmeric powder
- 1 tsp sugar
- Salt to taste
- 2 tsp Oil
- 2 cloves and 1 small stick dalchini (Cinnamon)

Method :

- Soak peanut in water for 1 hour.
- Boil peanut and green peas with salt.
- Heat oil in pan and sauté cloves, cinnamon, onion and ginger chilly paste, cook for 3-4 mins.
- Add tomato and cook till tomato becomes soft. - Add salt, sugar, turmeric powder, coriander powder, red chilly powder, garam masala and mix well.
- Add boiled peanut and green peas, cook for 2-3 mins and serve with paratha or chapatti.

Fruit Salad (Chaat)

Ingredients :
- 5 Pineapple slices
- 5 Oranges
- 200 gm Papaya(cubed)
- 3 Apples(peeled cored & cubed)
- 1 cup seedless grapes
- 3 Sweet lime
- ¼ cup Black seedless grapes
- 5 Cherries and Strawberries (sliced)
- 2 tsp Chat masala
- Black salt A pinch
- Sugar and salt to taste
- 1 tsp Lemon juice(optional)

Method :

- Cut the pineapple into fine cubes.
- Clean and segment the oranges and sweetlimes. Remove the seeds and the skin of the segments.
- Mix chat masala powder, black salt, sugar and lemon juice(optional)well.
- Add all the fruits except the cherries and black grapes, mix well.
- Chill till serving time.
- Garnish with cherries and black grapes.

Cucumber Raita (Koshimbir)

Ingredients :
- 3 medium Cucumbers peeled and finely chopped
- 1 cup Curd
- 4 Green chillies finely chopped
- ½ tsp Sugar
- 1 tsp Lime juice
- Salt to taste
- Coriander leaves to garnish
- 2 tsp Scraped fresh coconut

Method :

- Beat curd in a bowl until smooth.
- Add chopped cucumber, green chilies, sugar, lime juice and salt. Mix it.
- Garnish with chopped coriander leaves and scraped fresh coconut.

Spinach Raita

Ingredients :
- 100 grams chopped spinach
- 1 cup fresh curds
- ¼ tsp chilli-ginger paste
- salt and pepper to taste
- Mint leaves and tomato slice to garnish

Method :

- Steam the spinach.
- Beat the curds. Add the chilli-ginger paste, salt and pepper and mix well.
- Add the spinach and mix thoroughly.
- Put in the refrigerator to cool.
- Garnish with mint leaves and tomato slice.
- Serve cold.

Mixed Vegetables Salad

Ingredients :
- 1 cup sliced and boiled mixed vegetables (Red Cabbage, Red bell pepper, Yellow bell pepper, Baby corn, capsicum)
- 1 chopped onion
- 1 Chopped tomato
- 1 chopped green chilli
- 1 tsp lemon juice
- 1 tsp butter
- salt and pepper to taste

Method :

- Heat the butter and fry the onion for ½ minute.
- Add the green chilli and fry again for ½ minute.
- Add the vegetables and cook for 1 minute.
- Add the lemon juice, salt and pepper and mix thoroughly

Bundi And Pomegranate Raita

Ingredients :
- 1 cup bundi
- 1 cup pomegranate seeds (anardana)
- 2 cups fresh curds
- 2 pinches roasted cumin seeds powder
- 2 pinches red chilli powder
- salt to taste
- Mint leaves to garnish

Method :

- Add salt to the curds and beat.
- Add the bundi and pomegranate seeds.
- Store in the refrigerator.
- Just before serving, sprinkle the cumin seeds powder and chilli powder.
- Garnish with mint leaves.
- Serve cold.

Bean Salad

Ingredients :
- ¼ cup boiled kidney beans (rajma)
- ½ cup boiled chick peas (kabuli chana)
- ½ cup boiled butter beans (lima beans or pavta)
- 1 onion, finely chopped
- 1 tomato, deseeded and cut into small cubes
- Coriander leaves finely chopped

For Dressing :
- 1 ½ tablespoons tomato ketchup
- 3 tablespoons olive oil
- ¼ teaspoon dried oregano
- salt and freshly ground pepper to taste

Method :

- Combine all the ingredients except the dressing in a salad bowl. Toss well. Chill for at least 2 to 3 hours.
- Just before serving, toss the dressing in the salad.
- Serve immediately.

Sandwiches

Tomato & Cucumber Sandwich

Ingredients:
- 1 small cucumber, sliced
- 1 large tomato, sliced
- Fresh sandwich bread
- Butter
- Green Chutney
- Salt and pepper to taste

Method:

- Arrange tomato and cucumber slices seasoned with salt and pepper over spreaded green chutney and buttered bread.

Tomato & Onion Sandwich

Ingredients:

- 1 small onion, sliced
- 1 large tomato, sliced
- Fresh Bread
- Butter
- Salt and Pepper

Method:

- Arrange tomato and onion slices seasoned with salt and pepper over the bread buttered on both sides. Toast in sandwich toaster and serve hot with tomato sauce.

Tomato & Green Pepper Sandwich

Ingredients:

- I small green bell pepper, sliced
- 1 large tomato, sliced
- Fresh Bread
- Butter
- Salt to taste
- Pepper to taste

Method:

- Arrange tomato and green bell pepper slices seasoned with salt and pepper over the bread buttered on both sides. Toast in sandwich toaster and serve hot with tomato sauce.


Potato stuffed breads

Ingredients:
- 2 cups mashed potatoes
- 1 small onion, chopped fine
- Chopped coriander
- 2 tbsp. butter
- Salt and pepper to taste
- 10 breads

Method:

- Mix the mashed potatoes with half the butter, onions, salt, pepper and coriander. Stuff into breads. Toast in sandwich toaster and Serve hot immediately with the remaining butter spread on the outer surfaces of the breads, and tomato sauce for dipping.

Spring onion tomato curry

Ingredients :

- 1 cup spring onions.
- 3 medium size tomatos finely chopped.
- ¼ tsp turmeric powder
- ½ tsp red chilly and coriander powder.
- 3 tsp oil.
- 1 cup water
- Salt to taste
- 1 tsp sugar
- ½ tsp garam masala
- A pinch of asafetida

Method :

- Heat oil in a pan, add asafetida, and add spring onions, cook it for 3 – 4 mins.
- Add tomatos, cook it for 2 – 3 mins.
- Add salt, sugar, chilly powder, turmeric powder, coriander powder and garam masala, cook for 2 mins
- Add water; let it be like a thick gravy.
- Remove from flame, garnish with coriander leaves.
- Serve hot with thepla and chapatti.

Sev tomato curry

Ingredients :

- 1 cup besan sev.
- 3 medium size tomatos finely chopped.
- ¼ tsp turmeric powder
- ½ tsp red chilly and coriander powder.
- 3 tsp oil.
- 1 cup water
- Salt to taste
- 1 tsp sugar
- ½ tsp garam masala

Method :

- Heat oil in a pan and add tomatos, cook it for 3 – 4 mins.
- Add salt, sugar, chilly powder, turmeric powder, coriander powder and garam masala, cook for 2 mins .
- Add water
- let it be like a thick gravy.
- Remove from flame, add besan sev and mixed well.
- Serve hot with thepla and chapatti.

Methi na Thepla.

Ingredients :

- 2 cup wheat flour
- ½ cup besan
- 1 tsp red chilly powder & turmeric powder
- Salt to taste
- Fenugreek leaves (Green methi) / Kasuri methi
- 1 tsp sesame seeds
- 2 cups oil
- ½ cup water

Method :

- Add wheat flour, besan, sesame seeds (teel), chili porwder, turmeric powder, salt, green methi and 3 tsp oil to a vessel.
- Add water in it and prepare soft dough, keep it aside for half an hour.
- Prepare small balls of dough to make medium size round shape with the help of rolling pin (Velan)
- First roast one side,turn it upside down.
- Then put 1/2 tsp oil on the turned side and again it upside down. Repeat the same with the other side. Repeat this for all the balls.
- Serve it with tomato curry / garlic chutney and curd.

Besan Sev Stuffed Brinjal curry (Sev Bharela ringna)

Ingredients:

- 6 small sized brinjals
- 2 medium sized chopped tomatoes
- Mutard seeds and cumin seeds
- 1/4 tsp each
- A pinch of asafoetida
- 2 tsp oil
- Coriander leaves to garnish
- ½ cup water

For Stuffing :

- ¼ cup Besan Sev
- 1tsp ginger, garlic and green chilly paste
- 1 tsp oil
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp red chilly powder
- ½ tsp garam masala
- 1 tsp lemon juice
- Salt to taste
- 1 tsp suger

Method: -

Stuffing :
- add all stuffing ingredients and mix well.
- Clean and remove the stem of brinjals.
- Cut each brinjal horizontally first,and then vertically towards the stem side,without seperating it into pieces.
- Gently stuff the brinjals.
Curry :
- Heat oil in a pan and add Mutard seeds, cumin seeds and a pinch of asafoetida.
- Add stuffed brinjals, cover the pan and cook it for 6 mins.
- Add water and tomatoes and cook for 3 mins.
- Garnish with coriander leaves and Serve hot with paratha or chapati.

Gujarati Daal (Sweet daal) or Tuvar daal

Ingredients:

- 1 cup boiled tuvar daal
- 2 medium sized chopped tomatoes
- 2 green chillies finely chopped
- 1 tsp ghee
- 1 tsp oil
- 5-6 curry leaves
- Mutard seeds and cumin seeds 1/4 tsp each
- A pinch of asafoetida
- 2 cloves and 1 small stick dalchini (Cinnamon)
- ½ tsp turmeric powder
- ½ tsp coriander powder
- Salt & Jagerry to taste
- 2 cup water
- Coriander leaves to garnish

Method:

- Heat oil and ghee in a pan.
- Add cloves, cinnamon, mustard seeds, cumin seeds, asafoetida and curry leaves.
- Add chopped tometos and cook for 2 mins.
- Add jagerry, salt, turmeric powder, coriander powder and cook for a while.
- Add boiled tuvar daal and water and cook for 6-8 mins.
- Garnish with coriander leaves and serve with rice.

Poteto Curry (Bateta nu Shaak)

Ingredients:

- 4 medium sized boiled and finely chopped potetoes
- 2 medium sized chopped tomatoes
- 1tsp ginger, garlic and green chilly paste
- ¼ tsp turmeric powder
- ½ tsp chili powder
- ½ tsp coriander powder
- Salt to taste 1 tsp Suger(if you like little sweet taste of curry)
- Oil 2 tsp
- Mustard seeds and cumin seeds 1/4 tsp each
- A pinch of asafoetida
- 1 cup water
- Coriander leaves to garnish

Method:

- Heat oil in a pan.
- Add mustard seeds, cumin seeds and asafoetida.
- Add chopped tometos and cook for 2 mins.
- Add ginger, garlic, green chilly paste and other spices and cook for 1 min.
- Add boiled potetoes, salt, suger and water and cook for 6 mins.
- Garnish with coriander leaves and serve with chapati or rice.

Marcha na Bhajiya (Mirchi Vada)

Ingredients :
- Large green chili 10 nos.
- Boiled potatoes 300 gms.
- Red chili powder 1 tbsp.
- Garam masala powder 1 tsp.
- Chaat masala 1 tsp.
- Chopped green coriander 1 tbsp.
- Salt As per taste

Batter :

- Gram flour 200 gms.
- Baking powder 1 tsp.
- Red chili powder 1 tsp.
- Oil for deep frying
- Salt To taste

Method :

- Slit green chilies and remove the seeds.
- Peel and grate boiled potatoes and add red chili powder, Garam Masala Powder, chaat masala, green coriander and salt. Mash and mix well. Divide this into 10 equal portions.
- Stuff a little of this mixture into the green chilies and also cover the chilies with this potato mixture.
- Now prepare a thick batter using gram flour, baking powder, red chili powder, salt and about 1 cup of water. Keep the batter for about 10 minutes.
- Heat oil in a Kadhai to a moderate temperature. Dip stuffed green chilies into the gram flour batter and deep fry until golden brown.
- Serve hot with green chutney and sweet chutney

Fruit Custard

Ingredients
- Apple, Banana, chikoo each 1 cup finely chopped
- ½ cup pomegranate and grapes each
- Chopped dry fruits as you like
- 3 tsp custard powder
- ½ ltr milk
- 100 gm sugar

Method

- Take 1 cup milk and pour custard powder in it.
- Take rest of the milk in pan and boil it.
- Add dry fruits and custard powder poured in milk, cook for 4-5 mins.
- When it becomes little thick add sugar, stir for 1-2 mins.
- Remove from flame and let it cool in room temp.
- Add all fruits in it.
- Garnish with cherry if serving for Party or any occasion.

Sunday - Dinner

You should Have Dinner Outside at least Once a week, Even We DESERVE a Break Right ;) So here is Thali from Restaurant 'Rajdhani'.

If you like the looks try it, its Tasty as well........ :)

Saturday - Dinner

This thali includes

1) Fulka (chapati / Rotli)
2) Carrot peas pulao
3) Carrot-Patta gobi-Cucumber Sambharo
4) Red Chilly Pickle
5) Butter Milk
6) Gujarati Dal
7) Stuffed Eggplant

Friday - Dinner

This thali includes

1) Fulka (chapati / Rotli)
2) Raita Marcha
3) Onion Salad
4) Garlic Chutney
5) Wet Potato Curry
6) Butter Milk

Thursday - Dinner

This thali includes

1) Fulka (chapati / Rotli)
2) Chana Potato Curry Dry
3) Bhindi Onion Curry

Wednesday - Dinner

This thali includes

1) Methi na Thepla
2) Green Salad
3) Coriander leaves Chutney
4) Spring Onions-Tomato Curry (Lili Dungli tameta nu shaak)
5) Sev Tameta nu shaak

Saturday - Lunch

This thali includes

1) Fulka (chapati / Rotli)
2) Plain Rice
3) Green Salad
4) Butter Milk
5) Chana-Potato Curry (Chana Bateta nu shaak)
6) Spring Onions-Tomato Curry (Lili Dungli tameta nu shaak)

Friday - Lunch

This thali includes

1) Fulka (chapati / Rotli)
2) Tuver Dal(Arhar) Khichdi
3) Green turmeric(yellow & white)
4) Raita Marcha
5) Curd
6) Yellow Kadhi
7) Onion, Potato, Ladies finger curry (Bhinda bateta nu shaak)

Thursday - Lunch

This thali includes

1) Fulka (chapati / Rotli)
2) Plain Rice
3) Frimes (Chokha ni wafer)
4) Red Chilly Pickle
5) Fenugreek leaves (Methi) & Sev curry
6) Aloo mutter (Gujarati Taste)
7) Gujarati Dal

Wednesday - Lunch

This thali includes

1) Fulka (chapati / Rotli)
2) Potato-Peas Rice
3) Plain Rice
4) Brinjal, Potato, peas curry
5) Moong Dry (Suka Mag)
6) Wet moong (Pani wala mag)
7) Tasty Moong water (Mag nu pani)

Tuesday - Dinner

This thali includes

1) Bajri Rotlo
2) Oro (Baigan Bhartha)
3) Carrot, Green Chilly and Radish (Mooli) Salad
4) Curd

Monday - Dinner

This thali includes

1) Bajri Rotlo
2) Carrot peas Jeera Rice
3) Choli-Potato Curry
4) Plain Daal

Sunday - Lunch

This thali includes

1) Masala Poori
2) Carrot peas pulao
3) Mix Pakoda (Bhajiya)
4) Carrot-Patta gobi-Cucumber Sambharo
5) Mint Chutney (Phudina chutney)
6) Garlic Chutney
7) Gujarati Daal
8) Dry beans Potato Curry (Vaal Bateta nu Shaak)