Badam Halwa

Ingredients:

1. 1 cup Almonds, 
2. 2 cup or as required Sugar, 
3. 2 cup Milk, 
4. 1/2 tsp cardamom powder, 
5. 1/2 tsp saffron, 
6. 4 tsp Ghee.

Preparation: First, peel off almonds (soaked overnight) skin and finely ground them with milk in a blender. Now, heat 3 tsp ghee in a non stick deep pan on medium flame. Then add almond-milk mixture to it and stir to avoid scorching/burning for 10 minutes. Now add sugar and stir continuously to avoid lumps, let the sugar dissolve completely. Now slowly add 1 cup milk, 1 tsp ghee, cardamom powder, saffron and keep stirring for 3 min on low heat. When done halwa should start leaving sides of pan and it won't stick to the bottom of pan, then remove from flame. Enjoy your delicious badam halwa with chopped almonds and pinch of saffron over it.

Mysore Bonda

Ingredients:

1. 1 cup Maida,
2. 1/4 cup Rice Flour,
3. 1/2 cup Curd,
4. 1 pinch of Cooking soda,
5. 2 Green chillies,
6. Few Curry leaves,
7. 1 tbsp Cumin seeds,
8. 1/2 onion,
9. Ginger,
10. Oil to fry,
11. Salt.

Preparation: Mix maida, rice flour, curd, cooking soda, and salt to form a batter.The batter should not be too thin or too thick. Leave it to for about 4 to 6 hrs. Now, add finely chopped green chillies, cumin seeds, ginger, curry leaves, onions in batter prepared earlier and mix well. Accordingly add little water but not too much to form a thick batter without lumps and mix whole mixture well. Heat oil in a pan. drop spoonful or with hands. Fry on medium heat and keep rotating till it is golden brown . Enjoy your bonda with chutney and sambar.

Veg Pulao

Ingredients:

1. 2 cups Basmati rice,
2. 2 tbsp Coriander leaves,
3. 1 tbsp Ginger garlic paste,
4. 1/2 cup green peas,
5. 1 Green capsicum,
6. 1 Carrots,
7. 1 Potato,
8. 3 Tomatoes,
9. 1 Onion,
10. 5 Green chillies,
11. 1 tsp Garam masala,
12. 3 Cardamom,
13. 2″ piece Cinnamon,
14. 3 Cloves,
15. 2 Bay leaves,
16. 2 tbsp Oil, 
17. Salt.

Preparation: Wash and soak the rice in water for some time.  Heat oil in a pressure cooker. Add the finely chopped onions and green chillies and fry till the onions are light brown. Now add all the spices and fry for a minute.  Put the ginger garlic paste and fry.  Now add the tomatoes and fry well.  Add all the veggies chopped and garam masala.  Saute for about 5 minutes.  Strain the rice and add to the cooker.  Mix well and add salt.  Pour water over it.  Close the lid and when the first whisle comes, reduce the flame and cook for 4 minutes.  Switch off the flame and let it cool. Now garnish with coriander leaves.  Enjoy your veg pulao.

Samosa

Ingredients:

1. 2 cups flour,
2. 1 medium onion,
3. 1 tbsp ginger paste,
4. 1 hot green chili,
5. 3 tbsp green coriander (cilantro),
6. 1 tbsp ground coriander,
7. 1 tbsp garam masala,
8. 1 tbsp ground cumin seeds,
9. Oil,
10. salt.

Preparation: Mix flour and salt in a bowl. Add 3-1/2 tbsp oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tbsp water and knead the dough for about 10 minutes or until it is smooth. Rub dough with oil. Cover it and set aside for 30 minutes or longer. Now boil, and peel the potatoes. Cut it into cubes. Heat 3 tbsp oil in deep pan (karahi) in medium flame. Lower the heat, now put the onion. Stir fry until golden brown in medium heat. Add ginger, green chili, and fresh coriander (cilantro). Add potatoes, salt and all spices. Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking. Knead the dough again. Divide it into small balls. Roll it into flat round shape. Cut it into half. Make the half into a cone by sticking seam together with a little water. Fill the cone with about 2-1/2 tbsp of the potato mixture. Stick the top of the cone together with a little water. Now heat enough oil for frying prepared samosa in deep frying pan over a medium flame. When the oil is hot, fry samosa's one by one. Fry slowly, turning the samosas until they are golden brown and crisp. Enjoy your samosa hot.

Malai Kofta

Ingredients:

1. 2 Onion ground,
2. 3 Tomato ground,
3. 1 tbsp Ginger-garlic paste,
4. 1 tbsp Turmeric powder,
5. 1 tbsp Coriander powder,
6. 1 tbsp Chilli powder,
7. 2 tbsp Garam masala,
8. 1 Cup Cream.

• For Koftas :

1. 200 gms Paneer,
2. 1 Potato,
3. 1 tbsp Crushed pepper,
4. 1/2 tbsp Garam masala,
5. 2 tbsp Cornflour,
6. Oil for frying,
7. Salt.

Preparation: Boil and mash potatoes. Now mix all the ingredients together, make small balls of the mixture. Deep fry in oil. Heat oil in a pan and add ground onion. After 5 minutes add ginger garlic paste and saute for 2,3 minutes. Add all masala powders and stir for 5 minutes or until the oil starts forming a layer on top. Add ground tomato and once everything is mixed well, add the cream over the mixture. After 5 minutes, remove from gas. Now gravy is done, add koftas in it. Serve hot.

Baigan ka bharta

Ingredients:

• 1 Brinjal
• 1/4 tsp cumin seeds
• 1-1/2 cup finely chopped onions
• 1/2 tsp Garam masala
• 4 small cubes garlic
• 1/2 cup cooked green peas
• 3 tsp oil
• 1/2 tsp Red chilli powder
• 1 green chilli
• 1 Tomato
• 1/4 tsp turmeric powder
• Coriander leaves
• Salt

Preparation: Apply some oil to the brinjal. Keep it on a hot griddle tawa in reduced flame. Keep rolling till whole brinjal is cooked. Once fully cooked, wait for it to cool down and then peel off the skin and mash well. Heat oil in a pan, add garlic, green chilli and chopped onions and fry over medium flame until light golden brown. Add red chilli powder, garam masala and turmeric powder. Stir well and add chopped tomatoes and cook till tender. Now add the mashed brinjal, peas and salt to taste.Stir for 5-6 minutes on a medium flame. Garnish with chopped coriander leaves. Enjoy your hot baigan ka bharta.

Gujia

Ingredients:

1. 500 gms maida (flour)
2. 1kg khoya
3. 3tbp kismis (raisins)
4. 200 gms almonds.
5. 6 tbp cooking oil.
6. 500 gms sugar.

Preparation: Mix six tablespoons of oil with maida. Mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth. Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool. Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out. Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Now, let them drain further on a spread out newspaper/tissue paper, till all the oil is soaked up. Enjoy your holi with delious gujias.

Aloo Parantha

Ingredients:

1. 3 Potatoes,
2. 3 Cups of Wheat Flour,
3. 1 tsp Red Chili Powder,
4. 1 tsp Jeera,
5. 2-3 Green Chilies,
6. 3 Mint Leaves,
7. ½ Bunch Coriander Leaves,
8. Butter/Ghee,
9. Salt.

Preparation: Boil the potatoes. Now, take a bowl add wheat flour, water and make dough. Now, mash boiled potatoes and add remaining ingredients, except butter and mix it well. Now roll the wheat dough in ball shape, apply oil on it and place 1 tsp of aloo mixture inside it and cover the wheat dough from all the sides properly. Slowly roll it in a medium size like chapatti, Keep it on hot pan and cook both the sides applying butter. Now, enjoy your hot parantha with curd, pickle etc.

Aloo Capsicum (ShimlaMirch)

Ingredients:

1. 4 Capsicums,
2. 2 Potatoes,
3. 1 chopped onion,
4. 1 chopped tomato,
5. 1/2 tsp Turmeric powder,
6. 1/2 tsp Red chilli powder,
7. 1 tsp Grind coriander,
8. 2 tsp Oil,
9. Coriander leaves,
10. Salt.

Preparation: Cut capsicum and potatoes into pieces. Heat the oil and fry chopped onion till it turns brown. Add capsicum and potato and fry it for few minutes. Add chopped tomato, turmeric powder,red chili powder,grind coriander and salt. Mix it well and cook it till it turns tender. Garnish it with fresh coriander leaves.

Channa Dal

Ingredients:

1. 1 cup chana daal,
2. 7 cup water,
3. 1/4 tsp red chilly powder,
4. 1/2 tsp turmeric powder,
5. 1/2 tsp cumin powder,
6. 1/4 tsp garam masala,
7. 1 tblsp ghee / clarified butter,
8. 1/2 tsp chopped garlic,
9. 1 chopped garlic clove,
10. Salt.

Preparation: Boil the dal in pressure cooker with water, turmeric, salt & butter in medium flame. After one pressure, let it cook on slow heat for another five minutes. In the meantime take ghee in a pan, heat it & put jeera. When jeera starts splutter put garlic & onion, let it be little golden brown, now mix tomatoes & ginger, let them cook for 1-2 minutes. Then add hing, chopped chilli & chopped cilantro, let it cook again for another minute, in last add red chilli & garam masala powders. Now dal is also done. Open the cooker & mix the masala throughly, let the dal boil once with masala. If the dal is more thick, boil little water and mix it while dal is boiling. Serve it hot.

Kheer

Ingredients:

1. 1/4th cup rice,
2. 4-5 cups milk,
3. 2-3 cardamom seeds,
4. 2 tbsp almonds,
5. A pinch of saffron threads,
6. 1 tsp skinned pistachio nuts,
7. 1 tsp raisins,
8. 2-3 tsp sugar.

Preparation: Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. Add the sugar and stir until completely dissolved. Remove the rice kheer from heat. Enjoy it either hot or cold.

Gajar ka Halwa

Ingredients:

1. 4 cups grated carrots,
2. 2 cups milk,
3. 1 cup white sugar,
4. 1 tsp butter,
5. 1/2 cup cashew,
6. 1/4 cup raisins,
7. 1/4 cup Almonds.

Preparation: Wash the carrot and peel them before grating it finely. Heat a frying pan, add the butter in the hot frying pan and when the butter started melting add the grated carrots. Mildly mix it and let the carrot fry for about five minutes without covering the frying pan. After five minutes add the sugar and the skimmed milk in the half cooked carrots. Again cook it further for 15-20 minutes. Finally, garnish with dry fruits, add the cardamom powder.

Kadi Pakoda

Ingredients:

kadi-

1. 1 cup Besan (gram flour),
2. 1 onion,
3. 1 tomato,
4. 1 teaspoon ginger paste,
5. 3 teaspoon garlic,
6. 4 dry red chillies,
7. 7 curry leaves,
8. 2 tsp oil,
9. 2 tsp mustard seeds,
10. ½ tsp fenugreek seeds,
11. 1 tsp cumin seeds,
12. 1 tsp coriander seeds,
13. 2-3 cloves,
14. 1 tsp turmeric powder,
15. 3 tsp garam masala,
16. 1 tsp red chilli powder,
17. 1 tsp tamarind paste,
18. 2 cups yogurt,
19. 2 tsp kasturi methi powder,
20. Salt.

pakoda-

1. 1 cup Besan (gram flour),
2. ¼ tsp of cumin seeds,
3. 2 tsp chopped onions,
4. 1 chopped green chillies,
5. ½ teaspoon grated ginger,
6. pinch of turmeric powder,
7. ¼ teaspoon garam masala,
8. red chilli powder (as per taste),
9. Salt.

Preparation:  pakoda - Mix besan and all the ingredients in a bowl. Add water to make a very thick batter. Make any random shape or balls and fry them in oil to make pakoda. Deep fry them until they turn brown and crispy. Take them out on a paper towel so that the paper soaks all the extra oil. 

kadi - Blend yogurt, double the amount of water, pinch of turmeric powder, salt, pinch of red chilli powder, besan. Keep it aside for half an hour. Heat oil in a big pan. Add cumin seeds mustard seeds, fenugreek seed, coriander seeds, cloves and let them pop. Add curry leaves and dry red chilli to the above tadka.  Add onions to it and fry them until brown. Add garlic, ginger to it and fry for 3 minutes. Add chopped tomatoes and fry for 4 min. Add tamarind paste to the pan and let it boil for 4-5 minutes. Add turmeric powder, garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color. Add the kadi mixture, which was kept for half an hour to this tadka. Keep stirring the curry as it will stick to the bottom otherwise. Keep it on a medium flame first, and let it come to a boil.After 3-5 boils, lower down the flame to low and let it cook on low flame for 20 minutes and stir in between. Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakodi in the kadi. Boil more for 3 minutes. Serve hot.

 

 

 

Mushroom masala (Gravy)

Ingredients:

1. 500 gms mushrooms,
2. 1 onion,
3. 2 tsp ginger-garlic paste,
4. 1 tomato
5. 5 soaked cashew nuts,
6. 1 inch cinnamon,
7. 2 cloves,
8. 2 cardamoms,
9. 1 tsp coriander powder,
10. 1/4 tsp chili powder,
11. 1/4 tsp turmeric powder,
12. Salt.

Preparation:  First, fry cinnamon, cloves, cardamoms and make powder. Now, heat oil, add onion, ginger-garlic paste and fry it until its brown. When oil separates add mashed or grinded tomato. When oil leaves the mixture, add coriander powder, chili powder, turmeric, grinded masala(cinnamon, cardamoms and cloves) and grinded cashew nuts. Now add mushrooms and salt. Reduce flame and cook for 10-15 minutes (until water leaves), if required add little water to cook. Finally, Garnish with coriander leaves, fresh cream, cashews, raisins.

Rasgulla

Ingredients:

1. 1/2 ltr Milk,
2. 2 tsp maida (Refined flour),
3. 1/4 tsp Citric acid dissolved in 1/2 water or 2-3 tsp lemon juice,
4. 1 tsp Sugar,
5. 1 cup Water,
6. 2-3 drops Rose essence, or
7. 1/4 tsp cardamom powder.

Preparation: Heat milk in a pan and bring it to boil. Remove from heat. Add citric acid or lemon juice. Stir slowly and gently until white curd forms on the surface and separates from whey. On straining this milk, the curd that is obtained is called "chenna". Wash chenna well under cold running water and twist the cloth that was used for straining to extract water. Knead chenna to make a smooth dough. Add flour and knead again. Make small balls of equal size (6-7) of the dough and keep aside. Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up. On cooling, add rose essence. Refrigerate and Serve chilled.

Channa Masala

Ingredients:

1. 2 cups channa,
2. 1 Onion,
3. 6 Tomatoes,
4. 1 Cup boiled Potatoes,
5. Red Chilli Powder, 
6. 1 tsp Oil,
7. Chopped Coriander leaves,
8. 3 teaspoons Dhania powder,
9. 2 teaspoons Cumin Seeds powder,
10. 1/2 inch Cinnamon powder,
11. 3-4 cloves,
12. salt

Preparation:   Grind Onion and Tomatoes separately. Now, Grind little Potato with a tablespoon of boiled Channa and keep it aside. Heat little oil in a kadai and fry the ground onion. When it turns golden brown, add the grind Tomatoes and a cup of Water. Fry for some more time. When its boiling, add the Red Chillies and Salt. Add the Dhania, Cumin, and cinnamon masala Powder and cook for 5 minutes or until the powder blends evenly with the gravy. Add the boiled Potatoes and Channa. Add the grind Potato-Channa mixture. This enhances taste and gives good consistency to the gravy. Stir and allow it to boil for a couple of minutes. Finally, Garnish with Coriander Leaves. Serve hot

Chilli Paneer

Ingredients:

1. 350 gms Paneer,
2. 1 Egg,
3. 1/2 cup Corn Flour,
4. 1 tsp Ginger-Garlic Paste,
5. 2 cups Coarsely Chopped Onions,
6. 2 tsp Sliced Green Chillies,
7. 1 tsp Soya Sauce,
8. 2 tsp Vinegar,
9. 1/4 tsp Ajinomoto,
10. 2 tsp Oil,
11. Salt.

Preparation: Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture. Heat oil in a pan and fry the paneer pieces coated with mixture till golden brown in color. Heat 2 tsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes. Mix well, and garnish the chilli paneer with finely cut spring onions and coriander. Serve hot.

Paneer Bhurji

Ingredients:

1. 200 gms Paneer,
2. 1 tsp Oil,
3. 1/4 tsp Cumin seeds,
4. 2 Green Chillies,
5. 1 Small Onion,
6. 1/4 tsp Turmeric Powder,
7. 1/2 tsp Garam Masala Powder,
8. 1 tsp Ginger-Garlic Paste,
9. 1 medium Tomato,
10. Salt.

Preparation:  Chop the onions, tomatoes and chillies finely. Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown. Add the chillies and tomatoes and fry till they are soft and pulpy. Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined. Add grated paneer and fry for 5 minutes till the paneer blends into the masala.Finally, Garnish with chopped coriander. Serve hot.

Aloo Jeera

Ingredients:

1. 4 Potatos,
2. 4 tsp Oil,
3. 2 tsp Jeera(Cumin Seeds),
4. 1/2 tsp Ginger,
5. 4 clove Garlic,
6. 1 tsp Turmeric,
7. 1½ tsp Red chilli powder,
8. 1 Tomato,
9. 1 tsp Garam masala,
10. 1 tsp Coriander Powder,
11. Coriander leaves,
12. Salt to taste.

Preparation: Boil potatos with water. Peel and dice them. Chop onions, garlic, ginger, coriander and the tomato. Heat oil and Jeera until they crackle. Add garlic and ginger and jeera until golden. Add Garam Masala, Dhania powder, Salt and stir. Then add the potatoes. Sprinkle turmeric and chilli powder and stir. Add tomato and simmer the flame. Cook covered for 5 minutes.

Dum Aloo

Ingredients:

1. 3 potatoes,
2. 2 tsp Oil,
3. 1 Onion,
4. 1 Tomato,
5. 4 Curry leaves,
6. Ginger & Garlic paste,
7. 1 cup Yogurt,
8. 1/4 cup Milk,
9. 1" cinnamon,
10. Black Pepper,
11. 3 Cardamom,
12. 3 Cloves,
13. 1 tsp Coriander seeds,
14. 1/4 tsp Cumin seeds,
15. 2 tsp Red chili powder,
16. 1/4 tsp Turmeric Powder,
17. salt. 

Preparation: Peel the potatoes and cut in to two halves and prick them. Heat 2 tsp of oil in a large pan and just shallow fry the potatoes till it becomes light golden brown color and keep them aside. Now grind all the masala ingredients into a coarse powder and keep them aside. Heat the remaining oil in a pressure cooker add bay leaves, onions & curry leaves and fry them till it becomes translucent. After that add ginger and garlic paste mix it well and fry them till the raw smell goes off. Now add the ground masala(If the masala is more than 2 tbsp don’t add all of ‘em jsut add 2 tbsp) and fry them for a little bit , let say like 4 minutes. Add red chili powder, turmeric powder and salt mix it all together and fry the for 3 minutes. Now pour the milk to make gravy followed by adding yoghurt. Keep stirring continuously. Add the tomatoes and pricked potatoes in to this gravy and close the lid of the pressure cooker. Pressure cook for one whistle in medium heat.Finally,  Garnish it with coriander leaves.