VEGETABLE SANDWICH

INGREDIENTS :

1 tbsp cloves
1 tbsp cinnamon
1 tbsp cumin seeds
1 tsp black pepper
2 tbsp fennel seeds
1 tbsp salt
2 tbsp black salt
1 tbsp chat maala
4 tbsp butter
4 tbsp pudina chutney
Cucumber slices
Onion slices
Boiled Beetroot slices
Potato slices
Tomato slices
10 Bread slices

PREPARATION :

• Place the 3 potatoes  & 2 beetroot in cooker. Add enough water to cover the tops of the potatoes. After 2 whistles on high flame switch of the stove. Peel their skin after cooling down the potatoes. 
• Trim the edges of bread slices & keep aside . 
• Cut all the below vegetables in ring shape. Tomato, Cucumber, Onion,  Beetroot.
• Pudina Chutnye:

METHOD :

Step I :

• First of all, in a pan dry roast 1tbsp cloves, 1tbsp cumin seeds, 2tbsp fennel seeds, 1tbsp black pepper and 1tbsp cinnamon stick.
• roast on medium flame for a minute or till turn aromatic. Allow them to cool completely.
• Furthermore, transfer to small mixer grinder. Also add 2tbsp black salt, 1 tbsp chat masala  and 1 tbsp salt.
• Blend to fine powder.
• Finally, bombay sandwich masala is ready. Use it to prepare bombay sandwich and store remaining in airtight container.

Step II :

• First of all, take 2 bread slices and cut the edges of bread slices.
• furthermore, spread butter & green chutney to one bread slice. 
• Then place 4 slices of cucumber & tomatoes .
• followed by, sprinkle generous amount of  sandwich masala.
• furthermore, place 4 onion slices , 4 boiled beetroot slices & 3 potato slices.
• Then cover it with butter bread slice facing butter side downwards.
• now, garnish with tomato sauce , pudina chutney and poke the toothpick.
• Furthermore, cut to 4 pieces.
• Finally, serve bombay sandwich with ketchup.

PUFFY POORI

INGREDIENTS :

1/2 Cup chopped onion
2 Cup wheat flour
1 tbsp sugar
1/4 cup semolina
1/2 tsp salt
2 Cup oil
3/4 Cup water

METHOD :

1. Combine the 2cup of whole wheat flour,1/4cup of semolina , 1tbsp sugar &  salt  all  knead into a stiff dough using 0.75 cup  water.
2. Cover and keep aside for 15 minutes.
3. Divide the dough into small portions and roll out the thick pooris.
4. Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides. 
5. Drain on absorbent paper and serve hot.

FRUIT CUSTARD

INGREDIENTS :

3 tbsp custard powder
500 ml milk
1/4 cup sugar
1/4 cup chopped apple, black grapes, strawberries, green grapes, pomegranate, banana.

PREPARATION :

1. Chopped all the bellow fruits into small pieces .
2. 1/4cup  apple, black grapes, strawberries, green grapes, pomegranate, banana.

METHOD :

Step I :

• In a bowl take 3 tbsp of custard powder. i have used vanilla flavor custard powder and add 1/4cup of milk and mix well.
• Stir continuously, making sure there are no lumps formed in it.
• Add 2 cups of  milk in a pan.
• Stir intermittently and get the milk to boil.
• Add 1/4 cup of sugar in it & stir for few min.
• Once the milk has boiled, turn off the flame and pour the prepared custard mixture into it.
• Mix continuously, keeping the flame on low.
• The milk changes color to dark yellow.
• Furthermore, it thickens slightly. adjust the consistency by cooking for long time.
• Transfer to a small bowl and cool completely.

Step II : 

• Once the prepared custard milk has cooled completely, add chopped fruits of your choice.
• Add ¼ cup of  green grapes, black grapes, banana, pomegranate seeds, strawberries and apple.
• Mix gently.
• Cover and chill for 2 hours or more.
• Once the custard fruit salad has chilled, it turns more thick and creamy.
• Finally, serve fruit custard chilled.

PANEER KADHAI

INGREDIENTS :

1 cup Paneer 
4 onions
2 tomatoes
2 capsicum
1 tbsp garam masala
1 tsp red chilly powder
1 tsp kitchen king masala
Salt
Water
3 tbsp oil

PREPARATION :

Cut the onion ,capsicum & paneer into  small diced.

METHOD :

- Heat some oil in a pan, add the onions to it and saute

- Once the onions turns brown, add the tomatoes and cook it till the tomatoes turn soft

- Put the content in the grinder with 1tbsp garam masala , 1tsp kitchen king masala , 1tsp red chilly powder  in it.

- Grind it to make a smooth paste.

- Add water if needed.

- Put 2tbsp oil  in a kadhai  and add grinded mixture.saute for 2-3min.

- Cook till it becomes dry.

- Add 1/2cuppshelled onions & diced capsicum & mix all together.

- Cook them for 2min.

- Once the onions have turned translucent

- Add 1cup  water to it.

- Stir it in and let it boil

- Add the 1cup  paneer cubes, toss them up and mix well everything.

- Add salt  to it and mix well.cook for another min.

- The gravy dish is ready to be served hot with roti / paratha 

CHANA DAL PAKODA

INGREDIENTS :

1/2 Cup chopped onion
1 inch Ginger
9 Garlic Cloves
Salt
1 tbsp Cumin seeds
1/2cup soaked chana dal (soaked in water for 5hrs)
5 Green chillies
1 Cup oil
Water
1 tbsp Corn Flour
1/4 tsp Asafetida

PREPARATION :

1. Clean, wash and soak the ½ cup chana dal in a deep bowl in enough water for 5 hours. Drain well.
2. Chopped onion into small diced.

METHOD :

1. drained chana dal in a bowl and keep aside.

2. Blend the chana dal, 1 tbsp cumin seeds, 9 garlic cloves, 1 inch ginger, 5 green chilies, 2 tbsp water  & salt  in a mixer to a coarse mixture without using any water.

3. Transfer the mixture into a deep bowl,and  add 1/2 cup onion, 1/4 tsp asafetida, 1 tbsp corn flour.

Mix all together.

4. Divide the mixture into small portions and shape each portion into round pakoda.

5. Heat the oil in a deep non-stick kadhai and deep-fry, a few pakodas at a time on a medium flame.

6.fry till they turn golden brown in colour from all the sides.

7. Drain on an absorbent paper.Serve immediately with green chutney.

ALOO WADI

INGREDIENTS :

1/2 cup gram Flour
1 tbsp Sesame Seeds
1 tbsp Khas Khas
2/3 cup Water
7 Green chilies
4 Alu Wadi Leaves (taro leaf )
6 Garlic Cloves
1 tbsp Cumin Seeds
Pinch of Baking Soda
Salt

PREPARATION :

Cut the edges of all leaves. Wash them & keep aside.

METHOD :

 

1. In a grinder add 7 green chillies , 6garlic cloves & 1tbsp cumin seeds .
2. Grind all together into fine mixture.
3. In a large bowl add grinded mixture, 1/2cup gram flour, salt,pinch of baking soda and 2/3cup water.
4. Mix everything well to avoid any lumps.
5. Place the taro root leaf upside down on a flat surface (as shown in the video), and thinly coat the leaf with the besan mixture and sprinkle some khas khas & sesame seeds.
6. Then place another leaf over it and again coat the leaf with besan mixture, sesame seeds, khas khas.. Repeat this with at least about 4 leaves.
7. Roll them gently.apply some besan mixture .
8. Start rolling remaining half.
9. Apply besan mix on both the side ends & fold them.
10. Apply some oil to sieve.
11. Steam cooks the rolls. Put the rolls to steam for 20 minutes
After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside.
12. Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown.
13. Aloo Wadi is ready to serve.

KHANDVI

INGREDIENTS :

1/2cup Gram Flour
1cup Buttermilk
3green chilies
1tsp cumin seeds
1tsp Sugar
1/2tsp Turmeric Powder
1tbsp Plain Flour
Salt

PREPARATION :

1. Place the potatoes in cooker. Add enough water to cover the tops of the potatoes. After 2 whistles on high flame switch of the stove. peel their skin after cooling down the potatoes. 

2. Soak equal amount of sabudana in equal amount of water and leave it overnight.

3. Grind the whole, roasted, unsalted peanuts without skin in a food processor for peanut powder.

METHOD :

1. In a grinder add 3 green chillies and 1tsp cumin seeds.grind to a fine mixture.
2. Combine the 1/2cup gram flour , 1cup buttermilk, 1tbsp blended mixture, 1/2tsp turmeric powder,1tbsp plain flour,1tsp sugar & salt to taste.
3. Mix altogether with hand mixture till no lumps are left. 
4. Add all above batter in kadhai on medium flame.
5. While stirring continuously till it becomes thick.
6. While the batter is still hot, spread each evenly using a spatula, on the 2 thalis evenly to make a thin uniform layer using a spatula .
7. When cool, cut the khandvi on each thali lengthwise into equal portions  and roll up each gently .8.garnished with coconut & coriander.

BUTTER NAAN

INGREDIENTS :

1 cup Plain Flour
1/4 cup Curd
1/4 tsp Baking Powder
Salt
1/4 Cup water
2 tbsp oil
1/4 cup water

METHOD :

1. Take 1cup plain flour, 1/4tsp baking powder, salt, in a bowl and mix all dry  ingredients.
2. Pour 1/4cup curd ,1tbsp oil  in the flour & start mixing. 
3. Add water  as per need to make a dough.
4. Sprinkle flour on a board . Knock the dough (follow the procedure)  at least for 5 min.add oil in   between.
5. Knock the dough till it stops sticking to your hand.
6. Make depression in the center of the dough and keep it in a bowl and cover it with cloth
7. Keep the dough on warm place for a min of 2 hrs.
8. Take a small portion of the dough and make round balls out of it
9. Roll the balls in plain dry flour and apply little bit of water with your hand.
10. Place the naan (upside down )on hot iron skillet and press the edges of the naan and on high flame flip it over.
11. Cook it on both sides till you get brown spots and the naan is ready to be served after applying butter on it.

VEG KURMA

INGREDIENTS :

1/2 cup cauliflower 
1/2 cup french beans
1/2 cup carrot
1/2 cup capsicum
3 onions
3 tomatoes
1/2 cup paneer
1 tbsp butter
1 tsp ginger
1/4 cup cashew
6 garlic cloves
2 tbsp oil
1tbsp garam masla
1tbsp kitchen king masla
1tsp red ciully powder
Salt

PREPARATION :

• Chopped capsicum carrot ,calliflower & French beans into small pieces.
• Chopped paneer into cubes.

METHOD :

• In a pan add 1/2cup French beans, 1/2cup carrot,1/2cup cauliflower and add water,
• Water level should be more than the vegetables. 
• For the gravy make the masala paste by using 3 onions, 3 tomatoes, 1tsp  ginger, 6 garlic, 1/4cup cashews. Keep the masala paste ready.
• In a pan heat some 1tbsp oil & 1tsp butter. 
• Then add the masala paste and saute for 10 minutes.
• Cook till it color changes & it becomes dry.
• Add kitchen 1tbsp king masala, 1tbsp garam  masala, 1tsp red chilly powder Mix well.
• Cook for 3-4 min & add 1/2cup chopped capsicum. 
• Add all cooked vegetables along with cooking water and salt. Mix everything well.
• Cover it with lid & cook for 2 min 
• Add 1/2cup paneer cubes  & mix well.
• Let the gravy simmer for 3 minutes.
• Enjoy Kurma with Roti / Naan.

CORN TIKKI

INGREDIENTS :

1 cup Gram Flour
1/2 cup Curd / Yogurt
¾  cup Water
1 tsp Ginger garlic Paste
Salt
2 tbsp Oil
1/2 tsp Mustard Seeds
½ sweet corn
1/4 cup Onions (Finely Chopped)
1/4 tsp Turmeric powder 
1 cup Coriander Leaves (Finely Chopped)
1 tbsp cumin seeds 
3 green chillies

METHOD :

1. In grinder add 3 green chilies & 1tbsp cumin seeds. Grind into fine paste.
2. In a pan add oil. Add 1/2cup corn and sauté for few minute. 
3. Churn and mix 1cup gram flour, 1/2cup curd, 3/4cup water,1tsp  ginger garlic paste, salt to taste  and leaving no lumps.
4. In a pan add 1tbsp oil. 1/2tsp mustard seeds, 1/4cup onions and saute the ingredients for a minute.
5. Add the 1cup gram flour mixture and keep stirring till it becomes thick.
6. Add 1/4tsp turmeric, corn, 1cup coriander leaves to it and keep stirring till it mixes well for around  seven  mins.
7. Remove it in a greased tin and spread it evenly in the tin
8. Cool down the mixture for about 20 mins and unmould it and cut them into cubes
9. Deep fry the cubes in medium hot oil till its golden brown in color on both the sides and the   
10. Dish is ready to be served with coriander mint chutney.

FARALI MISSAL

INGREDIENTS :

Soaked sabudana - 1 cup
ghee – 2tbsp 
Diced Potato -1 
Peanut powder -1 cup
Grren chillies – 7
Cumin seeds -2tbsp
Salt- 1 tbsp
2/3cup water 
Kokam 4pcs
Potato chivda  - 1/2cup

PREPARATION :

1. Peel potato skin & chopped into small cubes . 
2. Soak equal amount of sabudana in equal amount of water.and leave it overnight.
3. Grind the whole, roasted, unsalted peanuts without skin in a food processor for peanut powder.

METHOD :

Step I:-

In grinder add 7 green chilies & 1tbsp cumin seeds. Grind into fine paste.

• In hot pan add 1tbsp ghee & 2tbsp grinded mixture.
• cook for minute.
• Then add 1/2cup diced potato.
• Let it cook for few min.
• .close the lid. cook till it get brownish color.
• Add 1cup  soaked sabudana,2/3cup peanut powder & salt.
• Mix all the ingredient & let it cook for few minute on low flame.

Step II:-

• In a pan add 1tbsp ghee.
• Add 1tbsp cumin seeds.
• Add 1cup water  & 1tbsp grinded mixture to it
• Mix well.
• Add 1/2cup peanut powder, 4 kokum & salt.
• Mix well. Cook till it boil.

Step III :-

• In a bowl add sabudana khichadi . Pour upvas greavy 
• Garnish it with some upvas batata chivda and serve.

MASALA CHHASS

INGREDIENTS :

1/2cup curd 
1/2cup water
Salt
1tbsp coriander leaves
1/2tsp coriander + cumin seeds powder

METHOD :

In a grinder  1/2 cup curd ,1/2 cup water, 1 tbsp coriander leaves , 1/2 tsp coriander + cumin seeds powder & salt .
Grind all together.
Chhass is ready to served chilled.

CHEESE FRENCH TOAST

INGREDIENTS :

• Bread slices
• Eggs
• Oil
• Red chilly powder
• Pudina chtnye
• Cheese slices

PREPARATION :

Pudina chutney :

METHOD :

1. Apply pudina chutney on bread slices.
2. Place cheese slice in between the two breads.
3. Crack eggs in the bowl.
4. Add salt & red chilly powder to the egg.
5. Beat eggs with fork.
6. Apply oil to the nonstick pan.
7. Dip bred slices in a egg mixture.
8. Toast both the sides.
9. Served hot with ketchup. 

TANGY TWIST RICE

INGREDIENTS :

1 cinnamon 
2-3 cardamoms
2 cloves
¼ tsp cumin seeds
¼  tsp asafetida 
¼  tsp turmeric powder
¼ cup chopped onion
¼ cup chopped tomato
½ cup soaked rice
¼ cup Pulse
1 cups water
Salt to taste
4 pcs kokum
1 tbsp oil
½ tsp red chilly powder
½ tsp garam masala

PREPARATION :

• Cut the onion & tomatoes  into diced .
• Wash rice & pulses  with water .

METHOD :

• Add 1 tbsp oil in hot cooker.
• Add  khada masala. ( 1cinnamon, 2-3 cardamoms, 2 cloves, ¼ tsp cumin seeds) and roast for few seconds.
• Add 1/4 cup chopped onion. Cook it till onion turns translucent.
•  Add 1/4 tsp asafetida. 
• After adding all the above mixing all above ingredients add 1/4 cup chopped tomatoes.
• Add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp  garam masala and mix well.
•  Add 1/2 cup rice ,1/4 cup pulse and cup of water.
• At the end add 4 kokum and salt for taste.
• Mix well and cook for 4 whistles.
• Allow the steam to escape before opening the lid. Serve  with raita.

Biscuit Appetizer

INGREDIENTS :

Monaco biscuit
Maska chaska biscuit
Mayonnaise
Salt
Sugar
Red,yellow,green Bell pepper.
Mixed herbs
Chili flakes

PREPARATION :

Cut red, green, yellow bell pepper into small diced.

METHOD :

1. In a pan add all three bell peppers. Cook for 2-3min.
2. Add salt, oregano & chilly flakes mix well together.
3. Let it cool for another minute or two.
4. Take it out in bowl .
5. Add mayonnaise, sugar, salt and mix well. Your topping is ready.
6. Add this spoonful topping on biscuits.
7. Serve immediately.

CUP CAKE

INGREDIENTS :

Pillsberry rich choco cake mix
2 eggs
3.5 tbsp oil
120 ml water

METHOD :

1. Empty the contents of the pack in a bowl. add 3.5 tbsp oil, 2 eggs and 120 ml water.
2. Stir the mix well for 2 min till there are no lumps in the batter.
3. Pour the batter into the cup cake tray.
4. Once your oven at 170 c, put the tray  in the oven and bake for 15min.
5. Remove the cup cakes from the oven and let it cool in the pan for 30min.
6. Decorate cup cakes with whipped cream  and sprinkles. 

EGG PATTY BURGER

INGREDIENTS :

• Burger bun
• Mayonnaise
• Water 
• Oil
• Lettuce leaves
• Tomato
• Onion cheese slice.
• Black papper powder.
• Tooth pick
• salt

PREPARATION :

Cut tomatoes & onion into disc shape.

METHOD :

• Apply oil on hot pan  & place ring in pan
• Crack eggs into the ring. Sprinkle salt & black pepper powder on it.
• Pour some water outside the ring. Close the lid & cook for 5min.
• Remove the ring with patty on the plate.
• Roast the burger bun on pan with butter.
• Apply some mayonnaise on the base bun.
• Arrange the below ingredients on one another.
• Base bun, lettuce leaves.egg patty, cheese slice, onion slice, tomato slice and top bun .
• Place toothpick at the center.
• Egg burger is ready serve with ketchup.

SABUDANA VADA

INGREDIENTS :

Soaked sabudana - 2/3 cup

Oil – 1 cup

Potato – 1big

Peanut powder -1/2 cup

Green Chilies – 6

Half lemon

Cumin seeds -1tbsp

Red chilly powder – 1tsp

Salt- ½ tsp

PREPARATION :

1. Place the potatoes in cooker. Add enough water to cover the tops of the potatoes. After 2 whistles on high flame switch of the stove. peel their skin after cooling down the potatoes. 

2. Soak equal amount of sabudana in equal amount of water and leave it overnight.

3. Grind the whole, roasted, unsalted peanuts without skin in a food processor for peanut powder.

METHOD :

1. Grate the potatoes .

2. Add green chilies & cumin seeds in grinder and grind the fine paste.

3. In a bowl add soaked sabudana, peanut, grated potato, powder, lemon juice, grind mixture, red chilly powder, salt. mix well and make a dough .

4. Heat the oil in kadhai.

5. Apply some oil in your hand & shape the dough into flat round.

6. Deep fry the wadas on medium flame.fry wadas till it turns brown.

7. Drain on absorbent paper. Serve hot with curd.