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.