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)

Monday - Lunch

This thali includes

1) Fulka (chapati / Rotli)
2) Mustard green chilly (Raita Marcha)
3) Peas-Corn Rice
4) Pea-nut Curry
5) Sev Stuffed Eggplant & Potato Curry (Sev bharela Ringna bateta)

Gajar Halwa

Ingredients :
- 1 kg carrots
- 1 1/2 litre milk
- 400-500 gm sugar
- elaichi powder (cardomon)
- saffron few flakes
- few drops orange colour (optional)
- 1 tbsp ghee
- Dryfruits to garnish

Method :

- Peel and grate carrots
- Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously till Carrot becomes very soft.
- Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour.
- Stir on low heat till the ghee oozes out.
- Garnish with a chopped almond or pista and serve hot.

Tuesday - Lunch

This thali includes

1) Fulka (chapati / Rotli)
2) Dhokala
3) Alu-Gobi-Mutter Subji
4) Carrot-Patta gobi-Cucumber Sambharo
5) Plain Rice
6) Gajar Halwa