METHI PANEER:

INGREDIENTS:

Methi Leaves
Onions
Garlic Flakes
Tomatoes
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Milk
Oil

METHOD:

• Cut and wash methi Leaves 2 to 3 times
• Chop finely onions and tomatoes
• Grate the garlic
• Take a pressure cooker and add oil to it
• Add Onions and saute till light brown colour
• Add Garlic flakes and mix well
• Add tomatoes and mix
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder, Dhania Powder and Aamchur Powder and mix all the ingredients
• Finally add Methi Leaves and mix well
• Add half a cup of water to it
• Close the cooker of the lid and let 2 whistles come and simmer it for 10 mins

FOR THE PANEER

• Boil the milk in a vessel
• Add Curds to it and a whey forms and a soft paneer is ready
• Add Salt as per taste to the paneer
• Take a muslin cloth and drain out the whole water from this milk
• Take a plate and reverse it and place this mould of muslin cloth on it and on top of it keep some weight or keep another plate over it
• Paneer Chunk will be formed
• Cut the cubes of paneer from this big chunk
• Open the cooker and mash the methi leaves with a masher
• Add this paneer cubes into the methi and mix well.

Methi Paneer is ready to eat and Serve with chapathi or Rice







 

POTATO TUUK

INGREDIENTS:

Potatoes
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder

METHOD:

• Peel the potatoes skin with a peeler
• Cut the potato in half semicircle and put in water
• Take oil in a pan and heat the oil
• Drain out the water from these potatoes
• When oil gets hot add  salt as per taste to these half semicircle potatoes and mix well
• Cook these potatoes on sim till 5 mins till potatoes cook well
• Take out in a plate and when potatoes get warm press them flat with your palm
• Again finally fry these pressed potatoes in a oil
• Fry till golden brown colour and garnish it with Turmeric Powder, Red Chillie Powder and Dhania Powder
• Potato Tuuk is ready

Serve them hot with Tomato Curry and Rice

DAHI WADA:

INGREDIENTS:

Half Urad Dal white Split
Oil
Salt as per taste
Black Pepper Corns
Water
Yogurt (Curds)
Red Chillie Powder
Jeera (Cumin Powder)
Black Pepper Powder
Coriander Leaves

METHOD:

• Soak White Urad Dal half split one glass overnight
• In the morning grind the soaked urad dal in a mixer by adding little water
• The batter must be thick otherwise the wadas will not come out well
• Add Salt to the batter and peppercorns to it
• Fry the wadas and keep aside
• Take a water in a dish and put the fried wadas into it to soak in water for 10 mins.

                                                SOAK THE WADAS IN WATER

 

              After 10 mins take the wadas in your palm and squeeze out the whole water from the wadas and set in a dish

                                                                                                                                                                      

 

Take the yougurt and whisk the curds and add salt as per taste

Add half a cup of milk and mix well

Add Red Chillie Powder, Black pepper powder and Jeera (Cumin Powder) to the Yogurt and mix

Pour this yogurt mixture onto the above Wadas and garnish it with coriander leaves

Set these wadas in a refrigerator and Serve them Chilled.

                                                     

                                                             DAHI WADAS

COLOCASIA OR KACHHALU

INGREDIENTS:

Colocasia

Salt as per taste

Oil

Red chillie Powder

Dhania Powder

Water

 

METHOD:

 

Take a pressure cooker and put water and add Colocasia

Dont add salt to water

Boil these in a pressure cooker and keep aside

Just one whistle and simmer it for 2 mins

Peel out the skin of Colocasia and keep aside

 

                           

                                                                   RAW COLOCASIA

 

Heat oil in a pan

Now add Salt to Colocasia and fry them in medium heat till light brown colour.

 

 

When they are ready then press the colocasia with your palm and flatten it.

Dont press it when they are very hot as they become warm press them with your palm.

 

 

 

Now finally fry them in a medium heat oil
After removing from hot Oil sprinkle Red chillie Powder and Dhania Powder on top of these.
 

                                                        COLOCASIA

 

 

 

 

 

VEGETABLE PULAO:

INGREDIENTS:

Rice
Cabbage
Carrots
Beans
Potatoes
Salt as per taste
Red Chillie Powder
Turmeric Powder
Dhania Powder
Tejpatta (Bay Leaf)
Cloves
Cinnamon
Green Peas
Oil
Water

METHOD:

• Soak rice for 10 mins
• Chop Carrots and Potatoes,Beans into medium size pieces
• Wash and Cut the Cabbage into length wise
• Take a Pressure cooker and oil to it
• As oil gets heated add Cloves, Cinnamon and Bay Leaf and mix well
• Add Chopped Carrots, Cabbage, Potatoes,Beans and Green peas and mix all the vegetables
• Mix it for 2 mins as water comes out from these vegetables
• Add Soaked rice and mix well
• Add Salt as per taste, Red Chillie Powder, Turmeric Powder, Dhania Powder and mix well
• Finally add water to it.The proportion is 1:2.For 1 cup of Rice add 2 cups of water to it
• Close the cooker of the lid and let 2 whistles come and simmer it for 5 mins
• Garnish the Pulao with Mint Leaves or Roasted Cashewnuts

Vegetable Pulao is ready and Serve it with Raita (Curds)
Optional: you can add other vegetables too .

RAITA:

Curds (Yogurt)
Onions
Tomatoes
Salt as per taste
Milk
Black Pepper Powder

METHOD:

• Chop Onions finely and tomatoes finally
• Take Curds in a vessel and whisk it
• Add Salt as per taste, half a cup of milk and black pepper powder and mix well
• Finally add chopped onions and tomatoes and put into this curd mixture.
• Garnish it with Coriander Leaves

Raita is ready and serve it with Vegetable Pulao


 

UPMA:

INGREDIENTS:

Sooji (Rawa)
Onions
Carrots
Curry Leaves
Green Peas
Turmeric Powder
Red Chillie Powder
Salt as per taste
Water
Oil
Rai (Mustard Seeds)
Jeera (cumin Seeds)
Coriander Leaves

METHOD:

• Saute the Sooji for 2 mins on low flame (without water) and take out in a plate to cool
• Chop finely Onions and cut Carrots in a medium size pieces
• Take a pan add and oil into it
• As oil gets heated add Rai (Mustard Seeds), Jeera (cumin seeds), Curry Leaves and mix well
• Add chopped onions, carrots and green peas and mix well
• Add salt as per taste
• Add Turmeric Powder,Red Chillie Powder and mix it
• Add Water to this mixture and simmer it for 10 mins so that all vegetables cooks well
• There is proportion of water to sooji.For 1 cup of sooji add 2 cups of water.
• Finally add sauted sooji to this water mixture and mix well without lumps
• You will note as you mix the oil comes out from sooji
• Garnish it with Coriander Leaves

Upma is ready and Serve hot with Tomato Sauce or Ketchup or Mint chutney
Optional: you can even add some Ghee to it.






 

WHITE RAJMA RECIPE (BLACK EYED BEANS)

INGREDIENTS:

White Rajma (Black eyed beans) (Lobia or chawli)
Onions
Potatoes
Tomatoes
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Curds (Yogurt)
Oil
Water

METHOD:

• Soak the white Rajma in water for 20 mins
• Chop finely Onions and keep aside
• Cut Medium shape Potatoes and keep aside
• Grind Tomatoes in a mixer or in a food processor
• Take a Cooker and add Oil
• As Oil gets heated add Chopped Onions and Saute till light brown colour
• Add medium sized potatoes and mix it for 2 to 3 mins
• Add White Rajma and mix it
• Add Tomato Puree and mix well
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder, Dhania Powder and Curds (Yogurt) and mix well till the gravy thickens
• Finally add half a cup of water and close the lid of the pressure cooker
• Let 2 whistles come and simmer it for 10 to 15 mins till White Rajma and Potatoes are cooked well

White Rajma with potato is ready and Serve it with Rice or Chapathi
              

 

 

WHITE RAJMA

 

                                                COOKED WHITE RAJMA CURRY

 

CORN & POTATO TIKKI

INGREDIENTS:

Corns
Potatoes
Salt as per taste
Red Chillie Powder
Dhania Powder
Aamchur Powder
Oil

METHOD:

• Boil Corns with salt water and keep aside
• Boil Potatoes in a pressure cooker and add a pinch of Tamarind so that the Cooker doesnt spoil
• Mash the potatoes with a masher
• Add boiled Corn seeds to the potatoes
• Add salt as per taste, Red chillie Powder, Dhania Powder and Aamchur Powder and mix all the ingredients
• Shape into round tikkis
• Heat Oil in a pan when oil is hot fry these Corn tikkis in medium flame till golden brown.

Serve hot Corn & Potato tikki with Tomato Sauce or Tomato Ketchup or Mint Chutney



 

BREAD DIPPING:

INGREDIENTS:

Bread Slices
Jeera (Cumin Seeds)
Salt as per taste
Red Chillie Powder
Besan (Gram Flour)
Oil
Water

METHOD:

• Take Besan in a vessel
• Add Salt as per taste, Red Chillie Powder,Jeera (Cumin Seeds) and a tbsp of Oil
• Mix all the ingredients with water and batter is ready
• The batter must be of medium consistency but not very thick or very thin like water
• Heat Pan or tawa
• Now take a bread slice and dip the whole bread slice into this gram flour batter
• cook on tawa on both sides of slice by adding  2 tbsp of Oil on tawa so that the bread slice cooks well

Bread dipping is ready and serve hot with Tomato sauce or Tomato Ketchup

BEANS & CARROT VEGGIE

INGREDIENTS:

Beans
Carrots
Curry Leaves
Salt as per taste
Water
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder
Rai (Mustard Seeds)
Half split white Urad Dal

METHOD:

• Cut the Carrots and Beans into medium size pieces
• Boil the Carrots and Beans with water and add salt to it
• Once it is cooked drain out the whole water from Carrots and Beans
• Take a pan and add Oil to it
• When oil gets heated add Rai (Mustard Seeds),Half split urad Dal and Curry Leaves and mix
• Half split Urad Dal must be cooked and turned into light brown colour
• Add Boiled Carrots and Beans and mix well
• Add Turmeric Powder, Red chillie Powder, Dhania Powder and Aamchur Powder and mix all the ingredients.

Beans and Carrots veggie is ready and Serve it with chapathi or Rice.

NOTE:Optional- You can add Green Peas and Cabbage and other vegetables too.



                                                  BEANS & CARROT VEGGIE

 

MTR VERMICELLI UPMA:

INGREDIENTS:

MTR Vermicelli
Salt as per taste
Turmeric Powder
Red Chillie Powder
Water
Onions
Green Chillies
Curry Leaves
Coriander Leaves
Carrots
Rai (Mustard Seeds)
Jeera (Cumin Seeds)
Beans
Oil

METHOD:

• Take a water in a vessel and boil the water
• Add MTR Vermicelli and add Salt as per taste and few drops of Oil so that the Vermicelli doesnt stick to each other
• Cook it for 5 mins and drain out the whole water
• Add Cold water to the Vermicelli and mix it and drain out the whole water again and again add cold water to it and drain out.Do this process for 2 times more.
• Finally drain out the Vermicelli in a strainer

                                                   COOKED VERMICELLI

• Cut Onions in length wise and cut Carrots and Beans in medium size pieces
• Take a Pan and add Oil to it
• Add Rai (Mustard Seeds), Jeera (Cumin Seeds),Curry Leaves and saute till Onions turn into light brown colour
• Add Beans and Carrots and mix well
• Add Salt as per taste and mix till the vegetables becomes soft
• Add Turmeric Powder and Red chillie Powder and mix well
• Finally add Cooked Vermicelli and mix well
• Garnish it with Coriander Leaves

MTR Vermicelli Upma is ready and Serve it with Tomato Sauce or Ketchup

 

TOMATO DRUMSTICK CURRY:

INGREDIENTS:

Drumsticks
Tomatoes
Jeera (Cumin Seeds)
Ginger
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Oil
Sugar
Milk

METHOD:

• Peel the skin of Drumsticks with a peeler and cut 5 to 6 pieces from one Drumstick
• Grind the Tomatoes in a mixer or in a food processor
• Chop finely ginger
• Take Oil in a pressure cooker and when it is hot
• Add Jeera (Cumin Seeds) and ginger and mix well
• Add Drumstick pieces and mix well
• Add tomato puree and mix
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and a tbsp of sugar to it
• Add half a cup of milk to it and keep on stirring till the gravy becomes thick
• Close the cooker of the lid and let 2 whistle come and simmer it for 2 to 3 mins

Tomato Drumstick curry is ready and serve it with Chapathi






 

GRILL SANDWICH TOAST:

INGREDIENTS:

Bread Slices
Onions
Tomato
Capsicum
Carrots
Salt as per taste
Black Pepper Powder
Cheese
Butter

METHOD:

• Chop Tomatoes finely
• Cut Onions and Capsicum length wise
• Grate the Carrots
• Take a bowl add Onions, Capsicum and chopped tomatoes and grated carrots
• Add Salt as per taste and black pepper powder and mix
• Add Grated Cheese and mix all the ingredients well
• Take a bread slice and apply butter on one side and on another side to another bread slice
• In the middle of these two slices put the mixture and on the Toaster
• Cook this toast on the Toaster

Grill Sandwich Toast is ready and Serve hot with Tomato Ketchup

 

RICE FLOUR CHAPATHI

INGREDIENTS:

Rice Flour (Rice Powder)
Jeera (Cumin seeds)
Onions
Curry Leaves
Salt as per taste
Red Chillie Powder
Oil
Water

METHOD:

• Chop finely Onions and Cut Curry Leaves and keep aside
• Take a vessel and put Rice Flour into it
• Add Chopped Onions, Jeera (Cumin Seeds), Curry Leaves, Salt as per taste and a tbsp of Oil into it and mix all the ingredients
• Pour water and mix the dough.
• The dough must not be like water it must be thick enough.
• You must make the recipe with your hand and fingers but not with laddle
• Heat a tawa or a pan and put 1 tbsp of Oil
• Now take the dough in your hand and make a round shape chapathi on the tawa with your fingers and add little water to it.
• Add 1 to 2 tbsp of Oil on tawa so that the chapathi cooks well on both sides of chapathi

Rice Flour Chapathi is ready and Serve it with Curds or Pickle or Papad.
 

SWEET CORN SOUP:

INGREDIENTS:

Sweet Corns
Salt as per taste
Soya Sauce
Water
Black Pepper Powder

METHOD:

• Boil the Sweet Corns in a pressure Cooker
• Add Salt in the pressure cooker while boiling
• Drain out the whole water from sweet corns
• Grind these Sweet Corns in a mixer or in a food Processor
• Keep aside some boiled Sweet Corns aside for Garnishing
• Add a little water while grinding the Sweet Corns
• Take a Pan or a vessel and put the grinded sweet Corns into it
• Add 1/2 tbsp of Soya Sauce and Black Pepper Powder and let it boil for 5 mins
• Garnish it with boiled Sweet Corns into the Soup.
• So that the Soup becomes Crunchy and good to taste.

Serve hot the Sweet Corn Soup and decorate it with Mint Leaves.

 

ALOO TIKKI

INGREDIENTS:

Potatoes
Green Chillies
Coriander Leaves
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Garam Masala Powder
Oil

METHOD:

• Boil the Potatoes in a pressure cooker.
• Add a pinch of Tamarind to the pressure cooker so that the cooker doesnt spoilt
• Mash the boiled potatoes with a masher
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder, Dhania Powder, Aamchur Powder,Garam Masala Powder and chopped Green chillies and Coriander Leaves and mix all the ingredients
• Now shape them into round tikki shape or in a oval shape
• Fry them in medium hot Oil till they turn into light brown colour

Aloo Tikki is ready and Serve hot with Tomato Ketchup or Mint Chutney