Stuff Bhendi

Ingredients:
12-15 medium bhendi
1 small onion
curry leaves
cumin,
musterd,
hing,
turmaric for seasoning

make masala powder of following ingredients:
1/3 cup roasted penuts
2 tsp roasted sesame seeds
1/3 cup dry coconute
3-4 garlic clove
1 tsp amchoor powder
1 tsp brown suger
2 1/2 tsp chili powder
2 tsp coriender powder
2 tsp cumin powder
1 tsp garam masala
salt to tast

Procedure:
1. Slit bhindi in middle and stuff bhindi with above masala
2. In pan take 2 tbls oil and add ingredients for seasoning
3. add stuff bhindi in it then spinkle some salt and 1/2 tsp chili powder, 1/2 tsp coriender powder
4. place deep dish above the pan and add some water in it and make gas flame lower and cook till it gets tender.

Rajma Masala

Ingredients:
1 cup dry rajma
2 balck elayachi,
1 inch cinnemon,
1/2 inch minched ginger,
3-4 chopped garlic clove,
tsp of salt,
a pinch of baking soda.
1/4 tsp cumin
1/4 tsp musterd
pinch of hing
1 chopped onion
2 tsp tomato past or 1 big tomato purie
1/3 tsp Chili powder
1/2 tsp cumin powder
1/2 tsp coriender powder
2 tsp mdh rajama masala
1 tsp kasoori methi

Procedure:
1. sock 1 cup dry rajma
2. In pressure cooker cook rajma with 2 balck elayachi,1 inch cinneman,1/2 inch minched ginger, 3-4 chopped garlic clove,and a tsp of salt, a pinch of baking soda. make 3 whistles.
3. In pan take oil then add jeera, musterd and 1/2 tsp hing.
4. add chopped onion, 2 tsp tomato past, keep stiring mixture 2-3 min.
5. add 1/3 tsp chilli powder, 1/2 tsp coriender powder, 1/2 tsp cumin powder, and 2 tsp mdh rajma masala.then add cooked rajma
6. before serving add 1tbs kasoori methi

Butter Chicken

Ingredients for chicken marination:
1/2 kg bonless chicken cut into 1 inch pieces
1 tsp tandoori masala
2 tsp curd
salt to tast

Procedure:
1. mixed all above ingredients and keep aside for 6-7 hrs
2. Preheat oven to 350 dgree F and bake chicken for 20-25 min using skewer.

Ingredients for masala:
2 medium onion
2-3 red tomatos
6-7 garlic
1 inch ginger
1 tsp coriender
1 tsp chili powder
1/4 tsp turmaric
3 clove
2 cardamom
3 half inch cinnemon
5-6 cashew
1 tsp poppy seeds
1/4 cup milk
1/4 cup cream
2-3 tsp yogurt
2 tsp butter
2 tsp kasoori methi
1/4 tsp evrest garam masala
1/2 tsp sugar
water or chicken broth
salt to tast

Procedure:
1. Blanch 2 medium size red onion in water for 5-7 min and crush them using mixer( do not make fine past)
2. blanch 3 red tomatoes in water for 5-7min and make fine past.
3. make fine powder of cashews and poppy seeds.
4. make mixture milk, yogurt, cashews and poppy seeds powder.
5. crush garam masala such as cloves, cinnemons, and cardamums.
6. take a pan add 2 tbls oil , and butter and crushed garam masala and fry for 3-4 mins
7. add crushed onions and fry till it gets light brown then add ginger-garlic past and cook for 5 mins.
8. add past of tomatoes and keep stiring for 5-7 mins.
9. add chili powder, coriender powder and 1/4 tsp evrest garam masala cook for 3-4 mins.
10. add mixture of milk, yogurt, cashews and poppy seeds powder and cook for 3-4 mins.
11.add water or chicken broth to make gravy and add salt, sugar as per tast.
12.cut baked chicken into small pieces and put into gravy.11.when gravyy becomes start boiling add crushed kasoori methi and cook for 5 min more.
13.just before serving add cream and close pan lid for 5-7 min. and serve hot with parathas or naan.

Kadhai Paneer

Ingredients:
250 gms Paneer
3 Capsicum
4 Onion
4 Tomato
1 " long piece Ginger
1 tsp Red Chili Powder
2 Bay Leaf
4 Cloves
1 piece Cinnamon
Little Orange Color
4 tblsp Clarified Butter (Ghee)

Procedure:
1. Cut cottage cheese, capsicum in long pieces.
2 Grind onion, tomato, ginger, salt, red chili powder and orange color. 3.Mince cloves and cinnamom.
4. Heat clarified butter in a pan.
5 Add bay leaf, cloves, cinnamon.
6. Then add onion, tomato, ginger paste.
7 Continue cooking it on medium flame till ghee/oil begins to separate. 8.Add paneer and capsicum pieces.
9. Cook on low flame.
10. When the capsicum are done put off the flame.
11. Take off the fire and serve hot.
12. Serve with nan or paranthas..

Chinese Chili Chicken

Ingredients:
1 tsp. Red Chili Sauce
1 pinch Ajinomoto
½ lb. Chicken(boneless)
4 tsps. Soy Sauce
1 tsp. Vinegar
2 tsps. Corn Flour
1 tbsp. All Purpose Flour
1 Egg white
6 nos. Green Chilies
1 tsp. Garlic(chopped)
1 tsp. Ginger(chopped)
2 tbsps. Onion(chopped)
2 tsps. Tomato Ketchup
few drops Food Color(red)
Vegetable Oil for frying

Procedure:
1. Marinate the boneless chicken pieces (one inch cubes) in 2 tsp. Soya sauce, egg white, cornflour and all purpose flour for ten minutes.
2. Mix together soy sauce (1 tsp), vinegar, tomato ketchup, green chili sauce and red food color. Set aside.
3. Deep fry marinated chicken till light brown.
4. Heat 1 tbsp. oil in a wok. Add chopped onions, garlic and ginger and toss for 3-4 minutes.
5. Add fried chicken pieces, Ajinomoto (MSG) and the sauce prepared earlier. Mix and cook for couple of minutes.
6. Add julienned green chilies.
7. Garnish with chopped spring onions

Dudhi Bhopla Thalipith

Ingredients:
1/2 greated dudhi bhopla
2 cup wheat flour
1 cup besan
3/4 cup bajara flour
2 tbs roasted coriender powder
1/2 gram masala (optional)
6-7 galic1 inch ginger
1/2 tsp jeera
4-5 green chilis
1/2 tsp haldi
salt to tast

Procedure:
1. Make past of ginger,garlic,green chilies, coriender leaves, jeera.
2. Mix all dry ingredients,above past, greated dudhi bhopla, salt to tast.
3. If available add choped methi or kasuri methi.
4. Knead a dove of above things, without using water, dudhi leave lots of water. (dove should be like regular chapati dove)
5. Take small portion of dove , make a ball and roll it just like regular chapati using wheat flour.
6. Put rolled thalipith on hot tava and roast both side by apply oil on both the sides.
7. Serve with sweet curd, pickle and thecha.

Tandoori Chicken

Ingredients:
4-5 chicken thigh or chicken breast
Clean Chicken and make 1-2 inch deep slots in chicken.

Marination-1
1 lemon juice
1/2 tsp salt
1 tsp chili Powder

Marination -2
3 tbs yogurt
1 tbs heavy cream
7-8 garlic past
1 and 1/2 inch ginger past
3 tbs tandoori masala
1/2 tsp salt
1/4 tsp red color

Procedure:
1. Apply marination-1 to chicken and keep chicken aside for 2-3 hr
2. mix all ingredients of marination-2 and after 2 hr apply this past to chicken (fill past into the chicken slots properly).
3. keep aside for 5-6 hr or overnight.
4. preheat oven to 400 degree F
5. put aluminium foil on baking try and put grill on baking try and put marinated chicken over it.
6. spray some oil on it and sprinkle some chat masala on it.
7. bake chicken on 400 degree f for 30 min.
8. flip chicken upside down and apply some butter on it and bake it for 30-35.
9. after 30 min broil chicken for 1-2 min.
10. serve chicken tandoori with leamons, onions or salad.

Brinjal Curry

Ingredients:
1- 1/2 tbsp Peanuts
1 tbsp sesame seeds
1/4 tsp fenugreek seeds
1/2 tsp Cumin seeds
(above things dry roast and Powderd them )
1 tbsp tamarun past
1/2 tsp musterd seeds
currey leaves
1 big onion
1 small tomato
2-3 medium sized Brijals
4-5 garlic clove minced
2-3 Green chillies slites
1 tsp coriender Powder
1 tsp chilli Powder
1 tsp Goda Masala
1/2 tsp brown sugar (optional)
1/4 haladi
3-4 tbs oil

Procedure:
1. Cut Brinjals into 4 parts then shallow fry them in a pan using 2-3 pinch of salt.
2. After Brinjal become soft remove from pan and in same oil add mustered seeds, curry leavs and onion chopped
3. then add minced garlic, slits chilies, and all dry ingredients.
4. add chooped tomato and let it tender in it
5. then add brinjals in it and little water and tamarin pulp and salt to tast and brown sugar or jaggary.
6. before serving add chopped coriender.

Chocolate Cake

Ingredients:
1+¼ cup (170 g) all-purpose flour
2 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (200 g) sugar
1 tablespoon vanilla essence
½ cup milk or water
½ cup vegetable oil (flavorless)
2 eggs
2 tsp sugar
1 cup heavy cream for whipped cream

Procedure:
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease a 9 inch (23 cm) cake tin.
3. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.
4. Add milk/water, vegetable oil and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 30 to 35 minutes.
7. After the cake has cooled, slice the cake through the middle to make two layers
8. Take 1 cup of heavy cream in blender and add 2 tsp sugar and blend it for 5-7 min to make whipped cream.
9. Apply that cream to surface of one cut portion of cake and place another portion of cake above the cream cake surface.
10.Let it cool in a fridge.

Dahi Vada

Ingredients:
3/4 cup socked mung dal
1/4 cup socked black gram dal
2 tbs chana dal
salt to tast
1/2 tsp green chili past
oil for deep fry

Procedure:
Procedure:
1. Grind above all dals using water and make fine past
2. add salt and green chili past and pinch of soda
3. using spoon make small vada and deep fry them.
4. after frying add those vadas in lokewarm water for 5 min
5. squeeze them and put them in cold semi sweet yourt.
6. in yogurt add little salt, chat masala
7. while serving put some imaly chutney, green chuteny on it.

Ragda Patis

Ingredient for patis:
2-3 potatoes boiled and mashed
ginger past
roasted jeera and balck pepper powder
salt
1 tsp corn flour

Procedure:
1. combine all above ingredients and make oval shape 1/2 inches patis
2. on flat skilet spread some oil and place patis and shallow fry them on both the sides.

Ingredients for Ragda:
1 cup of socked white pease
1 big onion
5-6 garlic clove
1/2 inch ginger
1 tej patta
1 inch dalchini
2 balck elayachi
1 tomato
1 tbs kasuri methi
1 tsp pav bhaji masala
1 tsp chili powder
1 tsp coriender powder
1/2 tsp jeera powder

Procedure:
1. Pressure cook socked peas by adding 2 balck elayachies and salt.
2. in pan add oil then add dalchini and tej patta then add chooped 1 big onion, let it brown in color.
3. then add ginder, and galic past and stir for 3 min then add toamtoes.
4. add cooked pease then add all dry powders one by one.
5. add little bit water and salt
6. add kasuri methi once it starts boiling.
7. keep on a flame for 5-7 mins.

Ingredients for serving ragda patis :
sweet imali chutney
green chutney
1 big finely chopped onion
1 big finely chopped tomato
1 cup semi sweet curd
chat masala
chopped coriender leaves
very fine yellow shev
ragda
patis

Procedure:
1. In Servies Bowl palce patis then add 1 full spoon ragda
2. add 1 tsp chopped onion, chopped tomatoes
3. 2-3 tsp sweet curds
4. 2 tsp imali chutney and green chutney
5. little bit chat masala.
6. 2-3 tsp fine shev and sprinkle coriender levaes.

Naan

Ingredients:
3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda - bicarb)
warm milk for kneading(oil or water can also be used)

Procedure:
1. Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.
2. Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle
3. Preheat oven to 350 degree F , and place aluminium foil on grill in oven and place 3-4 naan on foil and bake it for 4-5 min on each side .
4. apply butter on baked naan and serve hot.

Bread Roll

Ingredient:
1 boiled potato and mashed
1/2 tsp kasuri methi
1/2 tsp pav bhaji masala
1/2 tsp coriender Powder
1/2 tsp jeera powder
1/2 tsp chili powder
salt to tast
1/2 tsp ginder grated
amchur powder to tast
steamed green pease (optional)
Fresh Sandwitch Bread
warm water

Procedure:
1. Mixed all above dry ingredient except bread and water
2. make small oval shap ball.
3. take deep dish and add warm water and pinch salt to it
4. cut brownside of bread from all side and deep that bread in warm water just for 2 second.
5. with the help of our 2 palm press that bread both th side and remove water as much as u can.
6. bread becom flat, put oval shap potato ball at the center of the bread and sealed all sides of ball with bread.
7. take another deep dish and make thin batter of 2 tbs besan and salt and little bit chilli powder using water.
8. take preapred potato ball with bread and coat that ball with besan mixture from all sides.
9. deep fry that basan coated ball in hot oil on a medium heat till ball gets golden brown.
10. serve with mint chutney and tamarin chutney.

Upwasache Dose

Ingredient:
1 cup varai
1/2 cup sabudana
salt
2 chillies
1 tsp Penute Powder
1/2 tsp jeera Powder

Procedure:
1. Make past of 1 cup varai, 1/2 cup sabudana
2. Add 2 spoon Penute Pwoder and salt, green chilli past and jeera
and make semi-thin batter of above using little water
3. Make dosas on Nonstick Pan.
4. Serve hot with coconut chutney.

Vaishali Style Aloo Paratha

Ingredient of Potatoes filling:
4 boiled Potatoes
1 tsp amchur powder
1/2 cup Mint Leaves
2 tsp Coriender Powder
1 tsp Jeera Powder
1 tsp Gram Masala

Grind following Masala:
6 semi hot chillies.
1 and half inches ginger
6-7 garlic
a bunch of coriender leaves.
1 and 1/2 spoon jeera and 4 black paper and dry roast them in tava.

Procedure of Potatoes Filling:
1. Mash cooked potatoes
2. add above grind masala
3. add 1 and 1/2 spoon coriender powder
4. 1 tsp everest gram masalaand
5. add salt according to taste.
6. Then add 1/4 lemone juice to it.
7. Little bit mint leaves.

Ingredient for Parath Dove:
1 and 1/2 cup wheat flour
1/2 cup Maida
1/2 tsp salt
4 tsp Oil
1/2 cup curd
and little water

Procedure for Dove:
1. add above all things and kned a soft dove.
2. keep aside for 1/2 hr. then make Parathas

Egg curry (for 2 People)

Ingredient:
4 eggs hard boiled
2 big onions choped
2 cup chicken broth or vegi broth.

Dry roast and make past of following masalas:
2-3 black paper
3 cloves
1 cardamum
1 inch Cinnemon
1/4 spoon poppy seeds
1/4 spoon sauf
3 tbspoon dry cooconute
1 and 1/2 spoon chilli powder
1 spoon coriender powder
1/2 spoon jeera powder
Ginger 1/2 inch
Garlic 6-7 cloves

Procedure:
1. Take a pan, add oil and fry choped onions.
2. Add above ground past in the pan and let it cook for 5-6 mins.
3. Add chicken broth and a little water to it.
4. when gravy starts boiling add peeled egges to it, salt as per tast
5 And last but not least magic ingredient Kasuri methi :)
6. Serve hot with rice, parath or bhakari or Naan.

Bisebele Bhat

Ingerdients:
1 & 1/2 cup rice1 cup tur dal
vegies-beans,carrots,capsicum,potato,onion.
tamarin pulp
tomato pure

spices to grind:
2 and 1/2 tbs coriender powder
5 red chillies
1 tbs chana dal
1 tbs urad dal
cinnemom- 2 inches
clove - 5
cardamoms - 3
methi seeds - 1/2 ts
curry leaves - 7-8
poppy seeds - 1 ts
sauf - 1/2 ts
dry coconuts - 3 tbs
pinutes - 1 ts
1 and 1/2 spoon rasam masala or sambar masala.

Procedure:
1. Pressure cook tur dal using enough water.
2. Mashed cooked dal and add washed 1and 1/2 cup rice and add 5 cup water also add all vegies and salt to tast.
3. Take a big pot add oil.
4. Add jeera, mohories, hing and 3 read chillies and curry leaves5. add grounded past and tomato pure and stir for 5 mints to get nice aroma.
6. add semi thik cooked dal and rice containt to masala.
7. then as per tast add tamarin pulp to it.
8. add serve hot after 10 min with riyta or papad.

Tea Time Snack-Thepla

Ingredients:
2 cups gehun ka atta
1 cup curd
1/2 teaspoon haldi
1 1/2 teaspoons chilli powder
1 tablespoon roasted coriander powder
1/2 tablespoon roasted Jeera Powder
1/2 spoon crushed black paper
3 tablespoon Kasuri Methi
1 spoon Garlic Past (optinal)
2 tablespoons oil
salt to taste

Other ingredients: oil to roast the theplas

Procedure:
1.Mix all the ingredients together and knead into a soft dough using water only if required.

2.Knead the dough till it is smooth and divide into 12 to 14 equal portions.

3.Using a rolling pin, roll out the each portion 5" diameter rounds.

4.Cook each round on both the sides on a tava, smearing a little oil on both sides until brown spots appear on the surface.

5.Serve hot.

TriDal

A combination of three dals simmered with spices.

Ingredients:
1/2 cup split Bengal gram (chana dal)
1/2 cup toovar dal (arhar)
1/2 cup split green gram (green moong dal)
1 teaspoon cumin seeds (jeera)
2 cloves
1 bay leaf
2 dried red chillies
1/2 teaspoon asafoetida (hing)
1 onion, chopped
1 to 2 green chillies, chopped
6 cloves garlic, chopped
1 teaspoon chopped ginger
1 tomato, chopped
1 teaspoon chilli powder
1/2 teaspoon turmeric powder (haldi)
juice of 1 lemon
2 to 3 tablespoons oil
salt to taste
chopped coriander

Procedure:
1. Wash and pressure cook the dals in 3 cups of water.
2. Heat the oil in a pan, add the cumin seeds, cloves, bay leaf, red chillies and asafoetida and fry for a few seconds.
3. Add the onion, green chillies, garlic and ginger and fry for a few more minutes.
4. Add the tomato, chilli powder and turmeric powder and stir well, cooking till the oil separates from the masala.
5. Add the dals and 2 cups of water.
6. Add the lemon juice and salt and simmer for 10 minutes.
7. Serve hot garnished with chopped coriander.

Home made Gulab Jamun

Knead dove of following:
milk powder- 1 cup + 2 tbs
maida - 1 tbs
soda - 1/4 spoon
cardamom powder 1/2 tsp
ghee - 4 spoon
pinch of salt
pinch of baking powder
1/4 spoon dry roast semolina
little water

for syrup:
sugar- 1 cup
water- 3/4 cup
lemon juice- 1 sp

Procedure:
Make small ball of above dove and deep fry in oil on very low heat till golden brown and put in hot syrup.

Punjabi Chole

Take 7 oz dry chole and socked in semi hot water for 7-8 hr,

Do following past:
1 big onion dry roast
2 tbs dry roasted coconut
1 and ½ inch ginger, 6 garlic clove
few coriander leaves
1/2 inch Cinnamon dry roasted
1/2 ts jeera.

Procedure:
In cooker add socked chole , add pinch of soda, salt, and 3 large black elaichi. and make 3 vestal
In pan add oil, add 2 tej patta , mustered and hing.
then add gound past after 5 min then add following masala.
2 spoon chole masala
1 and 1/2 spoon red chilli
1 spoon coriander powder
5 ts tomato past or pure
keep stirring for 5-7 mints.
then add cooked chole.
then before serving add kasuri methi leaves.

Yummii...Moghalai Chicken

Chicken Marination :
combine chicken, 2 spoon curd, salt, and haldi let it marinade for 4-5 hrs

Dry roast following Masalas:
2 clove
1 and 1/2 cardamom
1 inch Cinnamon
1/2 spoon jeera
1/2 spoon poppy seeds
1/2 tej patta
5 black pepper
1/2 spoon sauf

Make following Past :
1/4 raw onion
ginger, garlic
coriander leaves
dry roasted coconut
4-5 cashews
and above roasted masala.

Procedure:
1.Take pan , in oil add 1 big cardamom and 1 tej patta,

2. add above past let it cook for 2-3 mints,

3. add 1 and 1/4 tbs red chili, 1 spoon coriander, 1/2 small spoon chicken masala and keep stirring till oil separates.

4. add 3 ts tomato past. then add marinated chicken to it and keep sting till nice aroma spared and oil start separate.

5. add enough water. let cook till chicken tender.

Server above Yummi Chicken with Parath or Naan and Jeera Rice.

Vaishali's Chicken Biryani

Ingredient for Semi-dry Chicken.

large onion sliced
6 clove of garlic
1 1/2 inch ginger
1 green chilli
1/2 cup dry coconute
1 1/2 spoon khas khas
3 spoon curd
1 tbs kanda lasun masala
1 spoon dhana kut
2 tbs biryani masala

Procedure:
1. marinate chicken using curd, little salt, and haladi. ( don't add much salt ). marinate chicken at least 3-4 hr before cooking.

2. take pan add small spoon oil then add sliced onion, garlic, ginger,green chillies. keep on stiring till onion gets light brown.put this mixture in mixer.

3. put tava on gas roast coconute and khas khas till coconute gets brown. also add this mixture in mixer.

4. cut 1 large tomoto and this into mixer. and grinde all this in mixer.

5. put pan on gas add 2 big spoon oil once oil get heated add marinate chicken and keep stiring for 5-7 minutes, then add above mention amount kanda lasun masala, dana kut, biryani masala and this keep stiring for 5 min.

6. once masala start loosing oil add grinded past to the pan and keep stiring for 5-7 mints.

7. add 1/2 cup water and stir. whole mixture in pan should look like thik gravy. put dish on pan and let it cook for 5 min after that open and again stir once and putdish on pan let for 5-7 min, repate this till gravy becoes very thik, all masala get stick to chicken, final thing should look like semi-dry chicken.

Ingredient for Rice

2 cup rice , washed and socked for 15 min before making rice.
2 lavang
3 green vilaychi
1 & 1/2 inch dalcheeni
1 tej patta.small onion sliced
3 garlic,
1 inch ginger past
1 spoon chili powder
1 spoon dhana cut
1 spoon biryani masala
1 pinch haladi

1. put coocker on gas add ghee, then add lavang, vilayachi, dalcheeni, tej patta keep stiring for 2-3 min.

2. add small sliced onion and stit till brown, then add ginger and garlic past stir for 2 mints

3. add chili powder, dhana kut, biryani masala, pinch of haldi keep stiring for 2-3 mints till u get good smell of masala.

4. add 2 cup chicekn sup to masala and add 1 and 1/2 cup normal water to masala.

5. let it boil

6 then add socked rice in coocker add salt to tast.

7. close cooker and make gas flame to medium flame and make only 1-2 whistles. and rmove cooker from gas.

8. let cooker get cool.
(for 2 cup we r adding only 3 and 1/2 cup water instead of 4 cup water)

Procedure for layring

open cooker , stire rice lightly and then take out half rice form cooker then add all chicken masala in cooker then put rice on it.
close cooker.
put tava on high falme gas let tava get heated very very hot then put cooker on tava. keep cooker on tava atleast for 15 - 20 mints.