Moong dal halva.........

Ingredients.......
1 cup moong dal (split and without skin)
1 cup milk
1 cup water
1 cups sugar
1/2 tsp cardamom powder
1/2 cup ghee
1/3 cup dry fruits crushed( cashew,almond,pista,raisins)



Method.....
1) Soak the moong dal in water for 5 to 6 hours.
2) Drain and grind to a coarse paste using very little or without water.
3) Melt the ghee in a broad non-stick pan.
4) Add the moong dal paste and stir the mixture continuously on a low  flame till it becomes golden brown.
5)  On other side boil mixture of  water ,milk,and sugar in a pot.
6) Add  hot mixture of water and milk to moong dal and cook, stirring  continuously till all the moisture has been absorbed.
6) Add the cardamom powder and dry fruits mix well.

7) Serve hot or cold.

Badam halva........

Ingredients........

1  cup almonds, soaked overnight
1 cup milk
1/2 cup sugar
1/2 tsp cardamom  powder
1/2 cup ghee
Pinch of kesar/saffron color(optional)


Method...

Pour almonds in hot water and Leave aside for 5 minutes.

Drain and remove the skins of the almonds.

Grind the almonds with little water to smooth paste .

Heat the ghee in a non-stick pan and add the almond purée. Cook over a slow flame while stirring continuously till the mixture turns golden brown.

On other side Boil water ,milk and sugar and kesar in seperate pot.

Add hot water and milk to fried  almond pan stirring continuesly.

Add cardamom powder and cook till the mixture thickens and ghee starts realising from sides.

Turn off flame.garnished with the almonds.

Serve hot or cold.

Dhokla.........

Ingredients:

2 cup bengal gram flour

1 cup sour yoghurt

1 tsp ginger paste

1 tsp green chilli paste 

1/2 tsp turmeric powder

1 tsp lemon juice

1 tsps baking soda

1 tsp sugar

Salt to taste

1/2 cup warm water

           

For tempering: 

1 tbsps veg oil

1 tsp  mustard seeds

1 tsp cumin seeds

1 tsp sesame seeds

6-8 curry leaves

2 red  chillies  

For garnishing

 1/2 cup fresh coriander leaves chopped

Method

 Mix it with the gram flour andyoghurt and keep aside for 1hours.

Add the ginger and green chilli pastes, turmeric powder, salt to taste, lime juice and sugar and enough warm water to make a batter of pouring consistency. Mix well.

Prepare the steamer and grease a square/ rectangular pan to steam the dhokla in.if u want you can use idli maker also.or else you can use micro wave

Mix the baking soda just before pouring the batter into steamer. Mix well. Pour this batter into the greased dish and put it into the steamer.

In normal steamer it takes 10 to 12 min.and in micro wave it takes around 5 min.

Use tooth pick or a end of spoon to check for good result.just insert tooth pick and it should come out clean.

Allow the steamed Dhokla to cool slightly and cut into 2" squares.

To temper, 

heat the oil in a thick-bottomed pan and add the curry leaves, mustard and cumin ,sesame seeds and green chillies. Fry till the seeds stop sluttering. Pour this mixture all over the prepared Dhokla. Keep aside for 10 minutes.

Garnish with the chopped coriander  and grated coconut and serve with green chutney.........

Upama.......

Ingredients....

1 cup semolina (sooji, rava)

1 medium sized onion, chopped .

1 tomato chopped

1 green chilly, chopped

1 tsp bengal gram

1 tsp black gram

2 cups water

1 tsp mustard seeds

1 tsp cumin seeds

6 -8 curry leaves

Freshly chopped coriander

1 tbsp peanuts

1 tbsp fresh peas

1 tsp lemon juice

2 tbsp oil

salt to taste

Method....

In a pan, heat 1 tsp oil  and add semolina and roast untill u get its flavor.and keep aside.

Take little deep pan and add remaining oil when its hot Add mustard seeds, cumin along with bengal,and black gram ,Fry till they start to brown a little.

now add onions and fry till they become transparent.

now add the green chilly, curry leaves.termeric powder.

Fry for a minute.now add tomatos and fry till they become soft.

Now add water to this mixture and let it come to a boil.

Add salt and stir.

When the water comes to boiling, lower the flame and add the roasted semolina slowly little by little,keep  stirring so that no lumps are formed.

Close the lid.

Reduce the flame and simmer for 2-3 minutes.

And now stir it once again and pour lemon juice,mix well and simmer for 1 more minut.

Garnish upma with coriander

Serve upma hot with one spoon ghee poured over it or with any pickle.......

Kandha-poha........

Ingredients......

2 cups poha / flattened rice

1 large onion chopped

1 tomato chopped/(optional)

¼ tsp turmeric powder

1 tsp mustard seeds

1 tsp cumin seeds

2 tbsp peanuts

7-8 curry leaves

1 green chilli,choppedp

1 red chilly

1 tsp lemon juice

2 tsp grated coconut

2 tbsp oil

salt as required

method.....

Wash and rinse the poha in water till they soften.

Add salt and turmeric powder to the poha and gently mix.

dry roast the peanuts in a pan till they become crunchy.

heat oil in the same pan.crackle the mustard seeds ,cumin seeds and then add onions and saute them till they become translucent.

add curry leaves and green chilies,red chillies and saute for half a minute.

Add tomato and fry till soft.add the roasted peanuts and stir.

add the poha and stir.

cover and steam the poha for 2-3 minutes on a low flame,give a stir again.

switch off the fire and let the poha remain covered for 1-2 minutes.

remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut.

give a gentle stir and serve kanda poha for break fast or tea time.

Paneer-butter-masala........

Ingredients....

 250 gms paneer/cottage cheese cubes
1 cup cashew – soaked with some water and grind the cashews to a smooth paste.
4 medium size tomatoes – pureed
1 medium size onion
1 tsp mustard seeds
1 tsp cumin seeds
1 or 2 green chillies
1 or 2 red chillies
1 inch ginger paste
3-4 cloves garlic paste
1 bay leaf/tej patta
1 tsp kasuri methi/dry methi leaves
1 tsp garam masala 
1/2 tsp red chili powder
1/2 termeric powder
2tbsp oil /2 tbsp butter(both equally)
2 cups water
a freshly chopped coriander 
salt for taste

method

heat 1 tbsp oil or butter in pan add bay leaf ,add ginger-garlic paste and fry till the raw aroma disappears.
add the tomato puree and stir well. add red chili powder ,termeric powder,salt and stir again.boil for 2 min.
add cashew paste and stir well. saute the cashew paste till the oil begins to leave again
add water and stir.add garam masala simmer on a low flame till the curry begins to thicken.
Take another pan add the left butter when it is hot add musterd and cumin seed,
add green and red chillies,and add chopped onion and cook till brown .
Add paneer cubes and saute for little time,
don’t cook for a long time 
Add this to already boiling masala puree.
lastly add crushed kasuri methi.let it boil for 2 min.
garnish paneer butter masala with coriander leaves.
Serve this hot curry with chapathi or roti or rice.......

Mint -butter-milk.......

Ingredients.....

1 cup curd/yogurt
7-8 fresh pudina (mint) leaves.
1/2tsp black pepper
1.5 cups water
1 tsp roasted cumin powder
rock salt / black salt /salt to taste


Method....

chop the pudina (mint) leaves.
in a blender add all the ingredients including the pudina leaves and blend till smooth.
add more water if you want for little thinner.
serve pudina chaas in glasses.
you can also chill the chaas and then serve later with lunch or dinner.

Dum-aloo.......

Ingredients....

500 gm baby potatoes
1 large onion
1 large tomato
1 inch ginger
4-5 cloves garlic
2 red chillies
 1/2 tsp turmeric powder
1/2 tsp red chilly powder
1 tsp coriander powder
1 tsp garam masala powder
1/2 cup cashew paste
1/2 cup yogurt/curd
4 water
1/2 lemon
Freshly chopped  coriander leaves for garnishing




Method......

Wash the potatoes and cut into half if they are little big.
shallow or deep fry in medium hot oil till they are golden browned and completely cooked.and keep aside.
grind the onions, ginger and garlic to a smooth paste. also blend the tomatoes to a smooth puree.
heat 2 to 3 tbsp oil.  and then add the onion-ginger-garlic paste.and red chillies broken.
on a low flame fry the paste till it becomes golden brown and the oil separates for  6 to 7 minutes.
add the tomato puree to the browned paste and stir.
after 3-4 minutes, add the turmeric powder, coriander powder, red chili powder, garam masala powder, one by one.
stir again and fry till the oil separates. takes about 10 minutes.
now add the cashew paste and yogurt .
again fry the masala paste for 5 minutes.
now add 4 cups of water.add salt and bring the gravy to a boil.
add fried potatoes and simmer for some 4-5 minutes till the gravy thickens.
garnish dum aloo with some chopped coriander leaves and serve punjabi dum aloo hot with rotis or chapatis, puri or rice.

Puliyogare........

Ingredients....

2 cups  rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1 tsp jaggery powder
1 tsp mustard
1 tsp bengal gram splits
1 tsp black gram splits
2 red chilly
a bunch of curry leaves
1 tsp peanuts splits
7 8 curry leaves
3 tsp oil
1 tsp ghee( optional )


For puliyogare powder....

1 tsp fenugreek
1 tsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp black peppers
1 tsp sesame seeds
1 tsp bengal gram splits
1 tsp black gram splits 
4 red chilly  



method.....         

Pressure Cook the rice and spread on a plate. keep aside.
Heat the non-stick pan and  dry fry all the ingredients for puliyogare powder for a minute till you get a nice flavor of spices.
Grind this into a fine powder. Set aside.
To the tamarind juice add salt, turmeric powder, jaggery, ground powder.
Fry mustard, red chillies, channa dhal, peanuts and curry leaves in oil.
Pour into the tamarind juice mixture.
Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
Add cooked tamarind gravy to the rice.
Pour in 1 tsp. of ghee, if needed. Mix well and serve

Masala-butter-milk.........

Ingredients.....

1 cup curd/yogurt
1/2tsp Chat masala
1.5 cups water
1/2 tsp roasted cumin powder
Freshly chopped coriender
rock salt or black salt as required

Instructions....

in a blender add all the ingredients including the coriendar leaves and blend till smooth.
serve masala chaas in glasses with some ice cubes.
you can also chill the chaas and then serve later.

Fresh-spicy-butter-milk........

Ingredients....

1 cup curd/yogurt

2 cloves of garlic

1/2 inch ginger

1 green chilly

1 tsp chopped fresh coriender

1.5 cups water

1 tsp roasted cumin powder

rock salt or black salt as required


Method.....

1)in a blender add all the ingredients and blend blend till smooth.
2)serve ginger garlic chaas in glasses with some ice cubes.
3)you can also chill the chaas and then serve later.

Kadi pakoda......

Ingredients....

For the kadhi
4 cups curd
2 tbsp besan 
1/4 tsp turmeric powder 
1 cm ginger
5 or 6 garlic
4 green chillies
salt to taste



For the tempering....

2 cloves 
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
4 to 6 curry leaves (kadi patta)
2 tbsp oil

For the pakodis .....

1 cup besan (Bengal gram flour)
2 tbsp chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp cumin seeds (jeera)
2 green chillies, finely chopped
salt to taste
oil for deep-frying


Method....

For the pakodis 
Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

For the kadhi
Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside.
Mix the curds, gram flour, turmeric powder and salt with ½ cup of water and bring to a boil. Pour the tempering over the mixture.
Simmer for 10 to 12 minutes.

How to proceed
Add the pakodis to the hot kadhi and mix well. Serve hot.

Carom-butter-milk.........

Ingredeints....

1 cup curd/yogurt
1/2 tsp carom seeds powder
1 tsp  fresh chopped coriender
1.5 cups water
rock salt / black salt /salt to taste


Method....

in a blender add all the ingredients and blend till smooth 
add more water if you want for little thinner.
serve butter milk/chaas in glasses.
you can also chill the chaas and then serve later with lunch or dinner.

Punjabhi-lassi/punjabhi butter milk...........

Ingredients....

1 cup curd/yogurt
4 fresh pudina leaves
1/2tsp black pepper
1/2 tsp chat masala
1.5 cups water
1 tsp roasted cumin powder+carom powder
rock salt / black salt /salt to taste
1tsp freshly chopped coriender
1 clove garlic
1/4 inch ginger
1green chilly or to your taste


Method.....

in a blender add all the ingredients  and blend till smooth 
add more water if you want for little thinner.
If you want sweet lussy you can add sugar insted of salt.
serve spicy chaas in glasses.
you can also chill the chaas and then serve later with lunch or dinner.

Urad dal sabji........

Ingredients......

1 cup Urad daal without skin soaked for 30 min
1 Onion sliced
1 tsp Ginger paste
1 tsp garlic paste
1-2 Green chilies chopped
Coriander leaves finely chopped
1 tsp Cumin seeds
1 tsp mastard seeds
5 -6 curry leaves
1/2 tsp. turmeric powder
1/2 tsp Garam masala
1/2 tsp Red chili powder
2tbsp oil
Salt to taste
1tsp lemon juice


Method.....

Clean and wash the daal properly. Soak it in water for 30 minutes.

Heat oil in a pan  and add bayleaves and cumin seeds ,mustard seeds, allow to splutter.

Now add ginger,garlic paste, curry leaves ,onion and green chili and stir-fry till golden brown.

Add turmeric powder, chili powder and fry for a moment.

Now add daal mix very gently,close lid and cook on low flame for 3 min.

Sprinkle garam masala and mix and lastly add lemon juice.

garnish with coriander.

Serve hot.

Curd rice.......

Ingredients.....

1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
4 tsp Oil
1/2 cup milk
Finely chopped coriander leaves
1-2 red chilies
1 tsp. urad daal
1 tsp. mustard seeds
1 tsp ginger paste
4-5 curry leaves
3 tsp pomegranate seeds(garnishing)
1/2 tsp. salt

Method.....

Cook rice and keep it aside.
In a saucepan heat 4 tsp of oil.when oil is hot Add mustard seeds to the oil.
When the mustard seeds start popping add urad daal.
After a minute, add in the curry leaves,ginger, coriander and red chilies.
Sauté them for a minute.
Take the pan off the gas.
Mix the cooked rice,curd ,salt and milk and pour into the pan.
Garnish with coriander and pomegranate seeds.
Curd rice is ready to serve.

Mutter-paneer.......

Ingredients.....

250 gms paneer cubed
100 gms shelled peas
1 large onions
2 medium tomatoes
1 inch ginger
4 -5 cloves  garlic
1 tsps coriander powder
1 tsp cumin powder
1 tsps garam masala
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 green chilli chopped fine
1 red chilly chopped
2 tbsps of oil
1  cups water
Salt to taste
1 cup cream/cashew cream
Coriander leaves chopped to garnish


Method.....

Grind onions,ginger,garlic,green chilli into a fine paste in a food processor. Keep aside.
Next grind tomatoes into fine paste and keep aside.
Heat 1 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden and keep aside.
In the same vessel heat left 1  tbsps of oil and add the onion  masala paste. Fry till it turns light brown.
Add tomato puree and fry for another 2 minutes.
Add the coriander, cumin, turmeric ,red chilly and garam masala powders, stirring continuously till the oil begins to separate from the masala.
Add the peas to the masala and fry for 2-3 minutes.
Then add  water and salt, reduce flame to a simmer and cook till the gravy thickens.
Add paneer cubes and cream and cook for 2 minutes.
Garnish with coriander leaves .

Mutter paneer tastes great with parathas, naans ,chapati,roti and rice.

Bhindi sabji......

This is dry curry or side dish tastes great with hot chapaties or parathas .

Ingridients........

Tip-wash okra and dry it using cloth leaving no moisture.

1/2 kg fresh okra diced
2 tsps vegetable oil
1/2 tsps mustered
1 tsp cumin seeds
1 large onion sliced thin
2 green chillies chopped fine
6 cloves of garlic minced
1 tsp coriander powder
1/4 tsp dry mango powder
2 large tomatoes cut into small cubes
Salt to taste


method......


Heat the oil in a wide pan on a medium flame and add the mustered and  cumin seeds. Fry till they stop sizzling.
Add the onion, green chilli and garlic and fry till the onions turn light brown.
Add the okra and mix well.
Add the  salt ,coriander and dry mango powders and mix again  Fry for 5-6minutes.
Add the tomato and cook for another 2-3 minutes.
Dont close the lid it will spoil the curry.
Serve immediately with hot chapatis..........

Rajma recipe.........

Ingredients.....

1 and half cup rajma/red kidney beans, soaked overnight

2 medium sized onions, finely chopped

4-5 medium sized tomatoes, finely chopped

1 and half tablespoon ginger-garlic, chopped

1 or 2 green chillies, chopped

1 tsp cumin seeds

½ tsp red chili powder or as required

½ tsp turmeric powder

1 tsp punjabi g masala powder

1 tsp dry mango powder/amchur or as required

3 tbsp butter, preferably white butter or 3 tbsp oil or ghee

6 to 7 cups water

salt or rock salt as required

some coriander leaves for garnish

method....

soak the rajma in water for a good 8-9 hours or overnight.

in a pressure cooker, add the soaked rajma and all the chopped veggies,all the spices and spice powders & salt and oil/butter to the rajma, except for garam masala powder and dry mango powder.

pour water. give the mixture a stir.

cover the lid of the pressure cooker and pressure cook the rajma for 20-25 minutes.

check to see if the rajma is done, if not then pressure cook for some more time.

once the rajma is cooked, then add the garam masala powder and dry mango powder.

if the mixture looks dry, then add more water.

if there is too much water, then simmer the mixture for some minutes.

after adding the garam masala powder and mango powder, let the rajma masala simmer for 5-6 minutes or more till the gravy thickens a bit and becomes smooth.

the curry should not be watery.

it should have a smooth consistency.

you can also mash a few rajma with the back of the spoon. this will help in thickening the gravy.

now taste the rajma and if you feel any of the spice or salt is missing. add them now. you can add more of red chili powder or garam masala or dry mango powder or salt. stir well and simmer rajma for some seconds.

finally, if you like then you can garnish rajma masala with chopped coriander leaves.

serve rajma masala hot with plain boiled rice or jeera rice.

Bisi bele bath....(south indian rice special)

Ingredients.....


1 +1/2 cup long-grained rice
3 cup water to cook rice
1 cup toor daal
2 cup water to cook daal
2 cups vegetables (carrots, beans, potatoes, peas)
1 cup tamarind juice
1/2 cup dessicated coconut
1 tsp coriander seeds
1 tsp cumin seeds
3 dry red chillies
1" stick cinnamon
2 cardamom
3 cloves
5 peppercorns
1/2 tsp turmeric powder
1 tsp garlic paste
1 tsp ginger paste
2 tbs oil
6 curry leaves
1 tsp mustard seeds
2 onions sliced thin
Salt to taste
Coriander leaves to garnish


method.....

Take washed rice and add 3 cups of water ,half cook and keep aside.
Wash the toor daal and add 2 cups of water to it. Half cook it in a pressure cooker. Keep aside.
Roast all  coriander seeds,cumin seeds,3 dry red  chillies,cinnamon,cardamom, cloves,peppercorns,decicated coconut.and grind to powder and keep aside.
Heat oil in a pan and add the mustard ,cumin seeds and curry leaves. When they stop spluttering add the onions,ginger,garlic ,red chilly and fry  now add vegetables and fry till soft .
Add the tamarind juice and 2 cup of water to this and bring to a boil. Add the rice, toor daal, masala and salt to taste and cook till all ingredients are done.
Garnish with coriander leaves and serve hot.

Veg-dum-biryani......

Ingredients........

For The Rice
1 1/2 cups long grained rice,soak for 30 min
1 bayleaf
1 /2 inch cinnamon
2 clove
2 black pepper
1 cardamom
salt to taste


Vegetable and gravy......
1 1/2 cups chopped vegetables (capsicum,carrots , peas , cauliflower , french beans and potatoes,brinjal,any veg of your own)
2 tbsp oil
1/2 tsp cumin seeds
5-6 curry leaves
1 medium  chopped onions
2 tsp ginger-garlic -green chilli paste
2 red chilly
1/4 tsp turmeric powder
2 tsp coriander powder
1 tsp chilli powder
1/2 tsp garam masala
1 cup chopped tomato
2 tsp Resins
 2 tsp cashew nuts
1/2 cup milk
1/4 cup fresh curds (dahi)
1/4 cup finely chopped coriander (dhania)
a few drops of edible saffron colour
2 tbsp ghee



Method.....

Step 1
Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice 70% is cooked.but not completely,dont use pressure cooker for this step.Strain the rice using a strainer and keep aside.

Step 2
Combine the milk coriander and saffron colour in a bowl and mix well,keep aside.


Step 3

Make sure that your container is heavy bottom otherwise the recipe starts burning the oil in a heavy bottem deep non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions,curry leaves,red chilly, ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and saute on a medium flame for a few seconds,add resins and cashew nuts cook till onions turn golden brown.
Add the tomatoes cook for 4 to 5 minutes.
Add the mixed vegetables,salt and curd and mix and cook on a medium flame for another  3 to 4 minute.


Step 4
Take out 1/2 of the above cooked vegetables out from container for 2nd layering.
Pour in 1/2 portion of cooked rice and spread or level it with spoon.
Pour 1/2 of milk and safron mixture evenly on rice and spread half of freshly chopped coriander evenly.
Add remaining 1/2 prepared vegetable gravy on it and spread it evenly.
Top it with the remaining 1/2 of the rice  and spread it evenly.
Pour remaining milk and coriander evenly
Pour the ghee evenly over it and cover it with a heavy lid.
Cook for 5 min on slow flame
Place the container on a non-stick tava (griddle) and cook on a slow flame for 15to 20 minutes.
Serve hot with raitha or plane curd.your own choice.