Mughlai chicken Biryani

Ingredients:
Basmati rice- 1cup(washed and soaked for about 1 hour)
Chicken- 1cup
Onion- 3medium
Garlic cloves- 6
 Ginger- 1inch
 Cashews- 7-8
 Green chilly- 3
 Red chilly powder- 2tbsp
 Curd- 1cup
 Coriander leaves- few(finely chopped)
 Mint leaves- few(finely chopped)
 Ghee- 3/4 cup
 Saffron- 5-6threads (soaked in cold milk for about 1 hrs)
Almonds- 10(sliced)
Raisins- 2tbsp
Salt to taste
Dry spices
Jeera- 1tbsp
Cardamom- 2
Cloves- 2-
Cinnamon- 1/4"

Method:  
1.Make a paste of one onion, garlic, ginger,green chilli and cashews.
2.Heat ghee in a kadai/wok and fry other 2 onions that have been finely sliced. (till they turn brown)
3.Keep aside the fried onions.
4.Similarly fry the almonds and raisins and keep aside.
5.Now add the chicken pieces to the same ghee and fry well on all sides (till all sides turn brown)
6.Keep aside the chicken.
7.Fry the paste (made earlier) in the same ghee. Add water if necessary.
8.Now put back the chicken pieces, and add a cup of curd.

9.Add salt to taste and more water. Let it simmer for at least 8-10 minutes with lid closed.
10.Crush the dry spices together and add to this liquid.
11.Cook the rice that has been soaking, but make sure the grains do not stick to each other.
12.Once the rice is cooked, layer a heavy bottom pan with the chicken, rice. Then add the onion rings,chopped coriander and mint, almonds and raisins.
13.Layer again with chicken, onion rings and rice.
14.For the final topping, strain and sprinkle the saffron milk evenly.

15.Close the lid and cook it at least 5-7 minutes on very low heat.
16.Serve hot. If you want can put boiled sliced eggs.

Punjabi Samosa

Ingredients:
For The Covering
Maida/All purpose flour- 1cup
Oil- 1tbsp
Lukewarm water
salt to taste
1 tsp oil
For The Filling
Boiled potatoes- 2(grated)
grean peas- 1/2 cup
Green chilli- 2(coarsely crushed)
Garlic- 2 Cloves(crushed)
kasuri methi- 1/4 cup
Chat masala- 1tsp
fennel and coriander seeds- 2tsp(roughly crushed)
Oil- 1tbsp
Salt as per taste
oil for deep-frying

Method:
For the covering
1.Sieve the flour and salt together.
2.Add the oil and knead into a soft dough using enough water.Cover it and keep aside.
For the filling
3.Heat the oil in pan, add the crushed fennel and coriander seeds and after a sec add potatoes and green peas, mix well .
4.Add green chilli,crushed garlic,kasuri methi,chat masala and salt and mix all well.
5.Remove from the flame and Keep aside.

6.Divide the dough into 8 equal portions.
7.Roll out each portion into a  thin big chapati like using a maida.

8.Heat  tava and cook each chapati on both sides for a few seconds.

9.Divide each chapati into two halves and make a cone of each half.
10.Stuff each cone with a portion of the prepared filling.
11.Seal the edges carefully with the help of the flour-water prepared paste.
12.Repeat with the remaining chapatis and the filling to make 16 more samosas.
13.Keep aside samosas  for 10 min
 Tips-you also can keep these samosas without fry in fridge for 2 days.

14.Heat the oil in kadai and deep-fry each samosa till they turn golden brown in colour from all the sides and are crisp.

Veg fried Rice

Ingredients:
Cooked Rice- 2cups
Oil- 1tbsp
Green Beans- 1/2cup(diced)
Frozen peas- 1/2cup
Carrot- 1/2cup(diced)
Broccoli- 1/2cup
Frozen Sweetcorn- 1/2cup
Onion- 1(thin slices)
Garlic- 2flakes(grated)  
Mustard seeds- 1/2tsp  
Black Pepper- 1/2tsp
Ghee- 1tbsp
Salt to Taste

Method:
1.Heat a large pan on medium high heat, add oil.
2.When oil is hot add mustard seeds,its starts pop up then follow by adding
onion,carrots, beans, peas, sweetcorn,grated garlic and broccoli, stir fry for 2 to 3 minutes.
3.Take care that vegetables are not overdone, they should be crisp.
4.Add cooked rice and mix well.
5.Now add pepper powder,salt and ghee and mix again.

6.Cook fried rice for 2-3 minutes and serve hot.

Methi Aloo

Ingredients:
Potatoes- 2(Peeled and cut into cubes)
Methi leaves- 1 bunch(finely chopped)
Onion- 1(finely chopped)
Ginger- 1tsp(grated)
Garlic- 1tsp(grated)
Tomato- 1(finely chopped)
Red chilli powder- 1/2tsp
coriander powder- 1tsp
Sambar powder- 1tsp
Mustard seeds- 1/2tsp
Cumin seeds- 1/2tsp
Oil- 1tbsp
Salt as per taste

Method:1.Put chopped methi leaves in a water and add a pinch of salt and let it rest for a half an hour.Then squeeze out the water from methi and keep aside.
2.Heat oil in a Kadai, add mustard seeds when pop up the add cumin seeds.After that add chopped onion, grated garlic and ginger and  saute for a 5min.
3.Add chopped tomato and saute for 3 min. Add coriander pwd and red chilli pwd and combine. Add the cubed potatoes,salt and little water.Cook for 10-12mins or till potaoes properly cooked.
4.Then add chopped methi leaves and sambar masala.On high flame saute for 4-5min.
5.Serve hot with rotis or paranthas or hot rice.

Rice-Badam Kheer

Ingredients:

Milk -4 cups
Sweetened condensed milk- 400gm
Rice -1/4 cup
Cardamom powder -1/4 tsp
Raisins -20-24
Cashew nuts - 5-6
Almonds- 30
Saffron- a pinch
Rose essence- a drop
Grated coconut- 1/2 cup

Method:

1.Soak rice for half an hour.
2.Soak almonds in hot water, peel the skin and chopped it.
3.In pressure cooker cook the soaked rice(drain the water),milk and chopped almonds for 5-7 min (or cook on slow fire, till rice is soft).
4.A little later as the pressure released from the cooker then open the lid.Mash the rice lightly.
5.Add Condensed milk,grated coconut,cardamom powder,saffron to mashed rice and Cook till creamy.
6.Lastly add a drop of rose essence and garnish it with raisins and cashew.
7.Serve cold.
If required then add sugar otherwise condensed milk is already sweetened.

Buttermilk Sambar

Ingredients:
For base
Oil- 3 tbsp
Turmeric powder- ½ tsp
Red chili powder- ½ tsp
Lady’s finger- 6-7
Baigan- 2(cut into long slice)
Salt to taste
Little water
For paste
Black gram- 2tbsp
Toor dal- 2tbsp
Cumin seed- ½ tbsp
Fenugreek seed- ½ tbsp
Coriander seed- ½ tbsp
Black pepper- ½ tbsp.
Whole garlic- 4
Ginger- little bit
Grated coconut- ½tbsp
Turmeric powder- ½ tbsp
Green chilli- 2
Sea salt for taste
The Main Mix
Oil- 3 tbsp
Salt-Little
Butter milk- 200 gm
For Tadka
Oil- 4tbsp
Kashmiri red chilli- 4
Mustard seed- 1tbsp
Curry leaf-few
Sea salt
Grated coconut- little bit
Shallot-3

Method:
1.In a pan add oil, turmeric powder,lady’s finger ,Baigan and salt. Toss them well together.Simmer them for 10 minutes.

2.In a mean while take different pan sauté black gram, Toor dal, cumin seeds,fenugreek seeds, coriander seeds, black pepper, cumin seeds, whole garlic, ginger, grated coconut, turmeric powder, black pepper,green chilli and sea salt for taste. Toss them well and grind them to paste.

3.In a kadai, add  oil and sambhar paste. Fry them well together. Add few drops of water,little salt and butter milk. Mix them well together. Then Add fried ladyfinger and baigan.
4.For tadka —in a pan saute oil, Kashmiri red chilies, mustard seeds, curry leaves, sea salt,Shallot and little grated coconut. Add them into main sambhar kadai.Cover it and simmer them for 20 minutes.Serve hot.

Mirchi Bhajiya Ke Pakore

Ingredients:

Big green chilles- 1
Boiled Potatoe- 1 Big
Turmeric- 1/2tsp
Red chilli powder- 1/4tsp
Salt- 1tsp
Cumin seeds- 1tsp
Coriander Seeds- 1tsp(crushed)
Onion- 1small(chopped)
Ginger-1tsp(grated)
Chat Masala- 1tsp
Coriander leaves- Small bunch
For Batter:
Besan- 1cup
chilli powder- 1tsp
turmeric- 1tsp
Soda water- 1/2cup
oil- for fry
salt as per salt

Method:

1. Deseed the chillies by making slit and scraping out the seeds.

2. For Filling: Grate the potato then add turmeric,red chilli powder,salt,cumin seeds, crushed coriander seeds,chopped onion,grated ginger and chat masala.
3. Mix all these ingredients and coriander leaves together to make the filling.

4. For Batter: Put Besan,turmeric,red chiili powder,salt and soda water in a bowl and mix well.

5. Rest the batter for 30 min.
6. Stuff the chillies: fill the slit and deseeded chilli with potato mixture.

7. Coat the stuffed chilli with batter mix.
8. Heat oil in a wok and deep fry the chillies till nice and golden brown.
9. Serve hot with sauce.

Chicken Manchurian

Ingredients:
Chicken boneless- 1/2kg
Soy Sauce - 1tbsp
Chilly Sauce- 1tbsp
Ginger -1inch chopped
Garlic cloves- 3-4chopped
Ginger garlic paste- 1tsp
Onion- 1 chopped into small pieces
Cornflour- 2 tbsp
Green chilly- 3 Slits
Egg - 1
Bell pepper - 1 cut into long pieces
Black pepper powder- 1/2-1tsp
Spring Onion- Few chopped
Salt as per taste

Method:

1.Marinate chicken in cornflour,egg,ginger garlic paste and salt.Now deep fry them till they get little brown.
2.Take oil in a wok and put onion,bell pepper,ginger, garlic and slit green chillies.
3.Now add pepper powder,salt,soyo sauce,chilly sauce and mix well.
4.Now add little cornflour and water mixture and fried chicken in it. Lastly add chopped spring Onion.
5.Let it completely dry then serve hot.

Rasam

Ingredients:

Toor dal water- 2cups
tamrind- small lime size
tomatoes- 1 big chopped
onion chopped- 1 medium chopped
greenchillies- 2-3 chopped
coriander powder- 1 1/2tsp
chilly powder- 1 tsp
salt- as per taste
coriander leaves- 1 thsp chopped
cumin powder- 1 tsp
tempering-garlic- 3-4 cloves
black pepper- 1 tsp
cumin seeds- 1 tsp
mustard seeds- 1tsp
fenugreek seeds- 1/2 tsp
turmeric powder- 1/4 tsp
hing- 1/4 tsp
ghee- 1 tsp
curry leaves- a spring
whole red chilly- 2

Method:

1. In deep pan add 2 cups of water.Add choped tomatoes,onion, green chillies,sliced garlic,chilly powder,coranider powder, cumin powder,salt.toor dal water, chopped coranider leaves with stem and tamrind juice.(Soak tamarind in 1 cup of warm water and extract the juice.)
2.bring it to boil.Now covered the pan and boil it on low flame for 10 min.
3.for tempering- Crush black pepper,cumin seeds and garlic.
4.In a pan heat ghee. Add whole red chilly then add mustard seeds when it stop crackling then add fenugreek seeds,urad dal,hing, curry leaves and lastly add crushed  (pepper cumin n garlic),and turmeric powder. mix it well.
5..add this tempering to ready rasam and  cover the lid.Simmer it for another 10 min.
6. Hot Rasam is ready with plain steamed rice or as a soup

Chicken 65

Ingredients:

•Boneless chicken -1/2kg(cut into bite size pieces)
•Aji no moto - 1/2 tsp
•Cornflour - 2 tsp
•Pepper powder - 1/2 tsp
•Egg - 1 
•Chilli powder - 1/2 tsp
•Salt as per taste
•Curry Leaves - a few
•Garlic - 1 tsp chopped
•Ginger garlic paste  - 2 tsp
•Green Chillies - 6 or 7 slit
•Coriander powder - 1/2 tsp
•Chilli garlic paste - 2 tsp
•Oil - to deep fry 
•lemon juice- 4 tsp
•Red color - 2 to 3 drops

Method:

1. Take chicken pieces in a bowl, add salt, aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour, lemon  juice and mix.
2. Then add 1 egg and mix in completely. keep aside for 15min.
3. Heat oil in a frying kadhai. Add chicken pieces few at a time and fry until lightly golden brown.
4. Move the fried pieces on to a paper towel.
5. Heat 2-3 tsp oil in a pan, add the chopped garlic and saute until rawness gone.
6. Add slit chillies, curry leaves,1 tsp ginger garlic paste, remaining pepper powder, chilli powder, salt, coriander  powder, chilli/garlic paste, aji-no-moto, red color and stir.
7. Cook for a few minutes.
8. Add few drops of water, then add chicken to this paste and toss lightly.
9. Serve hot with fried onion

Spongy Idly

Idly:

Idly Batter
Ingredients:
Idly Rice/Par Boiled rice- 4 cups
Urad Dal- 2 cups

Fenugreek Seeds - 1 tsp

Salt

 

Method:

1. Soak Rice+Fenugreek seeds and Urad dal separately for at least 8hrs or overnight.

2. In the grinder, grind dal first then rice with little water. The more you grind the better result you will get.

3. Once you grind both mix them together well along with salt. The batter should not be too thick or too watery

4. Keep it aside by sprinkling some water over the top of the batter. Close it with a lid, don't close it tightly.
5. Allow it to ferment for 8 hrs. 

6. If its winter then keep the batter in microwave for 8hrs. Remember before keeping batter microwave should be preheat.

7. After fermentation when you open it the batter will raised.

8. Mix it slightly with a spoon.

9. Take a scoop of it and put it in the idly maker. Spongy idlys are ready to serve with chutney/sambar.

10. If want you can mix grated carrot and chopped coriander leaves with batter.

Chilly Chicken(Nandini,Bangalore)

Ingredients:
To marinate:
Chicken – ½ lb
Yogurt – 2 tsp
Ginger Garlic paste – ½ tsp
Chili powder – ½ tsp
Turmeric Powder – ½ tsp
Salt – little

Other Ingredients:
Green Chilies slit – 10 to 13 (depending on your need)
Onion – ½ of 1 Chopped very finely
Tomato – 1 finely chopped
Coriander Powder – 1 and ½ tsp
curry leaves- 4 strings
Oil – 3 tsp
Salt to taste

To Grind:
Garlic – 6 Cloves
Ginger – ¾ inch
Coriander leaves – ½ Cup

Method:
1.Marinate the chicken with above ingredients and refrigerate for 2 hr.
2.Heat oil in a kadai and add the onion and sauté for 5 mins or until its tender.
3.Add the tomato and fry for few mins and add the grinded paste and mix. Add the coriander powder and mix.
4.Add the green chilies,curry leaves and mix. Now add the chicken and sprinkle little water and close and cook for 5 mins, checking in  between to avoid burning.
5.Now open and reduced the flame and cook by mixing occasionally until the chicken is fully cooked and the dish is dry or semi dry.
6.Serve hot with rice or roti

Gobi Alu Curry

Ingredients: Cauliflower florets- 1cup
Potato-1 cut in big pieces
Bay leave- 1
Onion- 1 1/2 finely chopped
Tomato- 1 1/2 finely chopped
Coriander  leaves- few chopped
Red Chilly powder- 1tsp
coriander powder- 1tsp
Turmeric- 1/2tsp
cumin powder- 1/2tsp
Sambar powder- 1/2tsp
Garlic- 3pods
Red chilly- 2
Ginger- small piece

Oil- 2-3tablespoon
Salt

Method:1.Grind the garlic, Red chilly,Ginger and tomato to fine paste.
2.Heat oil in a pan and fry gobi to light brown and keep aside then fry potato to light brown and keep aside.

3.In the same oil add bay leave, chopped onions and sauté till golden brown.
4.Then add ginger, garlic, tomato,red chili paste and sauté them.  Add  red chili powders, coriander   powder,  turmeric, cumin powder,sambar powder, salt and cook till the paste absorbs the flavor and raw smell evaporate.
5.Now add the fried cauliflower florets and  potato pieces and sauté them well turning all sides to coat the masala and cook them covered for 2 minutes.
6.Finally add 1/2 cup of water. Cook them covered till properly cooked.
7.Garnish with coriander leaves and serve hot.

Lemon Semiya

Ingredients:

Semiya : 1 1/2 Cup
lemon : 1 big
salt : 1 1/2 tsp
turmeric : 1/2 tsp
ground nuts- 2 tbsp
urad dal- 1tbsp
mustard seeds- 1/2 tsp
greenchillies- 4(cut it into small pieces)
curry leaves- 5 strings
Coriander leaves- few
asafoetida- a pinch
Onion- 1 chopped
oil :1tbsp

Method:1.Roast the semiya in microwave for 4-5 min.
2.Heat a kadhi and pour oil and add urad dal, groundnuts .After 1 min add mustard seeds,asafoetida, green chillies.
Dont fry dal too much before adding greenchillies since after adding greenchillies it takes 3 mins to get fully fried in
that time dal may get over roasted.
2.Then add chopped onion and curry leaves.After 5 min of fry add turmeric and fry a little.
3.Add warm water,salt and lemon juice.After a min add the roasted semiya and cover it.
4.When Semiya cooked then add chopped coriander leaves

Hilsa fish curry with mustard paste (illishi macha besara)

Ingredients:Hilsa fish- 3 piece
mustard oil
Onion- 1/2(chopped)
Tomatoes- 1small(chopped)
Green chilly- 2
Turmeric powder- 1tsp
Salt
kalonji(Black seeds)- 1/2tsp
Mustard paste- 2-3tablespoon
potato- 1

Method:1.Wash the fish properly. Add haldi and salt to it & keep aside for 10-15 min. for marination.
2.Wash potato and cut into thick long slices.
3.Heat Kadhai. Put oil and fry the fish. Keep the fried fishes aside.Then fry the potato to light brown and keep aside.

4.Add a 1-2 tsp oil in a kadai . Add kalonji seeds, then add the sliced onions.add turmeric powder, green chilly .
5.when Onion slighty brown then add tomato, mustard paste & salt. Stir for 2-3 min.
6.Add 1-2 1/2 cups of water and fried potato.
7.When potato cooked then add the fried fishes and boil it further for about 2-3 minutes.
8.Serve hot with rice.

How to make Mustard paste( for besara)

Ingredients:

 Mustard seed- 3tablespoon

Green chilly-2

Garlic-5 cloves

Method:

1.Soak mustard seeds in water for 1-2hrs

2.Mix all the ingredients with little water in grinder and grind it to fine paste.

3.Ready to use for any besara.

4.If you want you can make in little large quantity and put it in fridge in airtight container.

Alu Bhaja

Ingredients:

Potato- 3 medium size 

Onion- 1 medium
Turmeric 1 level tsp
red chili powder- 1 tsp
Oil- 11/2 Tbsp
Panch Phutana: 1  tsp

Dry red chilly- 2

Method:

1.Peel the potatoes and cut fine round slices of potato, then take a bunch of the round slices and cut them lengthwise finely or very finely. Put all slice piece in water to regain there colour.

2. Cut onion in slice but not very thin.

3.Heat oil and put panch phutana and  dry red chili and then add onion.

4.Stir onion for 1 minute and add the potato, red chilly and turmeric powder, salt . Mix well, sprinkle 2 tbsp water , stir and cover.

5.Alu Bhaja is ready in 8-10min.

Mutton Curry

Ingredients:

Mutton- 1Kg

Potato- 2 to3 medium(wash and cut two half each potato) 
Onion- 4 medium size
Tomatoe- 3 medium size 
Garlic- 1 whole bulb(paste it)  
Ginger- 1 and 1/2"(paste it) 
Green chilly- 6 to 7 
Coriander powder- 1tsp 
Cumin powder- 1tsp 
Cardamoms- 4 
Clove- 4 
Cinnamon- 1stick
Pepper corn- 4

Bay leave- 1
Turmeric- 2tsp 
Red chilly powder- 1tsp
Whole dry red chilly- 2
Mustard oil for cooking and marinating 
Coriander leaves for garnishing 
salt as per taste 
Sugar- 1/2tsp 
Lemon juice- 1tbsp

Method:

1.Wash the meat properly
2.Cut the onions in  slices . Make two part leave 1 onion sliced for marinating and the rest of the 3 for cooking
3.Cut the tomatoes in slices. Make two part leave 1 tomato sliced for marinating and the rest of the 2 for cooking
4.Slit the chillies
5.For marinating-Take 2tbsp mustard oil, one add  finely sliced onion,one tomato sliced,2 or 3 green chillies slit and pour the  lemon juice.Put all this ingredients in a big bowl.Coat the mutton with all the ingredients and let it stay for 2hrs in the  fridge.Covered it.
6.Hot the pressure cooker then add the whole cardamoms,cinnamon stick,cloves and peppercorns,let it roast, cover it with a   lid.This will let the flavours be in the pressure cooker.
7.Take the roasted garam masala out and keep it aside.
8.Now pour 4 tbsp of mustard oil. Add sugar for caramel(will not sweeten).Then add the bay leave and whole red chilly.Let it fry
9.Add the onions and let it fry till the time the onions get translucent in colour.
10.Then add ginger and garlic paste.When raw smell of paste gone then add coriander powder,cumin powder, turmeric powder  and the red chilly powder.
11.Now add the tomatoes.
12.And fry in high fire, till the oil starts separating on top.
13.Now add the marinated mutton and give it a nice stir.
14.Mix it nicely, and the let meat soak all the flavours of the tomato, onions etc.
15.Let the meat be cooked for 10 to 15 minute, in medium flame.
16.Now add the salt and the green chilly
17.Cover it with a lid let it cook in its own juices.
18.The salt will extract all the extra juice.
19.Let the mutton cook in the juice for another 10 minute. Till the curry coats thickly on the mutton.
20.Add 2 cups of water.

21.Here add potatoes.
22.Now  pressure-cook it for 20 minutes.
23.Check if the Mutton is getting separated from the bone and if the mutton is tender.
24.Now powder the roasted garam masala (that we had kept aside) and sprinkle over the meat.
25.Let the meat cook for some 5 more minutes.
26.Sprinkle the coriander leaves.
27.And serve it with steam rice

Jalebi

Ingredients:

Maida-2cups
Cornflour-2tbsp
Baking powder-1/2tsp

Buttermilk or Beaten curd- half cup
Turmeric powder- a pinch

Lemon juice- 1tsp
Sugar-2cups

Water- 1 1/2 cups
Oil-for frying

Method:

1. Sieve Maida, cornflour,turmeric powder(for natural colour) and baking powder together.
2. Make a creamy batter using buttermilk and keep it aside for 3-4 hours for fermentation.
3.Take a bowl add sugar,water to make sugar syrup of 1 thread consistency add lime juice few drops in the syrup and keep it a side.Lemon juice is to prevent crysalization so just few drops

5. Heat Oil in Kadhi.
6. Take mustard bottle/ketchup bottle/plastic sheet and make a hole  and pour the batter so that it can     pass through.

7.Press the batter in the hot oil fry at a very low flame till golden brown colour.

8.Remove from the oil drain the oil, immediately dip in the sugar syrup for a min and remove in a plate.

9.Serve hot 

RasMalai

Ingredients for Rasogulla:
1 lt milk
3 tbsps lemon juice
3 1/2 cups water
1 cup sugar
pinch of cardamom pwd

Method:
1. Take a  vessel and boil milk. Once its boiled, add the lemon juice and you will find that the milk
 will curdle and the whey will separate. The whey will become clear which is an indication that the milk has curdled  completely. Then add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 mts.
2 Strain the whey and add the chenna to cotton cloth.Tie the ends and hang it at a  height and allow the whey from the chenna to drain completely. Leave aside for 30 mts.
3 Remove the chenna onto a  plate. Now knead it gently for 7 mts till there is no trace of moisture and is absolutely  soft on touch.
4 While you are kneading the chenna, prepare the sugar syrup. Place a pressure cooker on the stove and add water and  sugar and allow the sugar to dissolve. Add a pinch of cardamom pwd.
5 While the sugar syrup is cooking, make small smooth balls of the kneaded chenna. Ensure there are no cracks on the balls. Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 mts.
6 Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and become light and spongy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 mts without the whistle at  medium heat.
7 Remove onto a serving dish, bring to room temp, refrigerate.

Ingredients for Rasmalai :
15 small rasgullas, at room temp
1 cup sugar syrup (from the rasgullas)
3 cups milk
1/2 tsp cardamom pwd
2 tbsps sliced almond
Rose essence-1 drop

Method:1 Take a vessel and add milk. Bring to a boil. Reduce to medium flame and go on stirring on a constant basis for  30 mts.
2 Add the sugar syrup and continue to cook for another 20 mts. Add the cardamom pwd and almond. Boil for another 5 mts.
3 While the milk-sugar mixture is boiling, work on the rasagullas. Gently squeeze the rasgullas such  that it forms a patty shape and the syrup is drained out.
4 Add the flattened rasgullas into the thickened milk and cook on low flame for 5 mts. They will absorb the sweet syrup and Rasmalai is ready. Turn off heat and cool. Add Rose essence.
5 Refrigerate and serve chilled.

Mushroom Besara(mustard paste)

Ingredients:
250 gm Mushroom(Wash and cut)
1 Finely cut medium sized Tomatoes
1 medium sized Potato(wash and cut)
2 slit green chillies
1/2 tsp Panch Phutan/mustard seeds
Paste of 1-2 flakes of garlic and 1 tsp mustard seeds .
1 small chopped onion
1/2 tsp turmeric powder
2 tsp of oil
Salt to taste

Method:1.Heat the kadhi and add oil.
2.Add panch phutan/mustard seeds with the slit green chillies and chopped onion.
3.When onion turns brown then add cut mushroom and potato and salt.
4.Cover the Kadhi till mushroom and potato half cook.Stir in between.
5.When they half cooked then add mustard paste,chopped tomatoe,turmeric powder and little water.
6.Wait till mushroom and potato completely cook and gravy thickens a bit
7.Serve hot with rice or chapati.

Easy spicy Toor dal

Ingredients:
1 cup toor dal
2 cup water
1/2 teaspoon Turmeric
1 Tomato
Small piece ginger
2-3 thin slice Raw mango
1 tablespoon Ghee
1/2 teaspoon black mustard seed
1/2 teaspoon red chilly powder:
Pinch of Hing
1/2 teaspoon Sambar powder
2-3 Curry leaves
Salt

Method:
1.Wash dal properly and keep aside.
2. Grind tomato and ginger.
3.Heat ghee in pressure cooker,add mustard seeds.After seeds crack then add curry leaves, mango slice, Hing and the puree of tomato+ ginger.
4.When it boil add toor dal along with turmeric,chilly powder,sambar powder and salt.Cook it on  high heat.
5.As the pressure cooker starts steaming turn the heat down to medium and cook for about 7 minutes.
6.Spicy toor dal is ready to eat with rice.

Chekkalu

Ingredients:

1. Rice flour - 1 cup
2. Water - ~3/4th cup
3. Green chillies/dry Red Chillies - 2
4. Salt - as required
5. Cumin seeds - 1 table spoon
6. Moong dal + Chana dal (soak in water for an hour and roughly grinded) - 2 tsp
7. Butter - 2 tsp 
8. Curry leaves - 1 stem 
9. Oil for deep frying

Method:

1. Bring water to boil.
2. Grind the chillies, curry leaves and cumin seeds in a mixer along with salt.
3. Add the above paste, butter, and chana, moong dals mixture to rice flour. Combine well with boiled water.  Check for salt/chilly taste, can add more if required. Cool this dough completely.
4. Heat oil in a heavy bottomed pan for deep frying.
5. Place the round ball (smaller than a lemon) size of the dough on an oil coated plastic sheet and  with hand make a 2″ circle and make a small hole in centre.
6. Peel the round shaped chekkalu off the plastic sheet and  fry in hot oil. Reduce flame to medium and deep fry the chekkalu till golden brown.
7. Place the fried chekkalu onto an absorbent paper and cool.
8. Cool completely and store in an air tight container.

Gulab Jamun

Ingredients

225gms Khoya
25gms(1/4th cup) flour
40gms (3tbsp) paneer
6 piece of cashew nuts (cut into halves)
2 cups sugar
11/4th cup water
1 cup ghee
2tbsp rose water

Method

Mix the khoya, flour and paneer together and form the mixture into 12 small balls.
Wrap a piece of cashewnut in each piece of mixture.
Make a one string by dissolving sugar in the water.
Heat the ghee in the kadhai. Fry the balls until golden all over.
Drain the balls on absorbent kitchen paper then immerse them in the syrup.
Leave for about 10 minutes before eating.
Sprinkle with rose water before serving.

Baigan Ka Bharta

Ingredients:
1 large eggplant
1 large onion, sliced
1 large tomato, finely chopped
1-inch ginger, finely chopped

3-4 garlic,chopped

2-3 green chilles, finely chopped

1/2 tsp red chili powder

1/4 tsp turmeric powder

1/4 tsp garam masala

1 tsp cumin seeds

1 tsp Mustard seeds

salt, to taste

1 tbsp cooking oil

Chopped coriander leaves, for garnish

 

 

Method:

 1.Make a big slit throughout in the eggplant and roast it over direct flame, rotating it in between till eggplant gets cooked thoroughly and gets a charred coating on all sides.

Or you can prick its surface and roast it in oven or grill and broil the eggplant,till charred.

2.Let it cool a bit and then remove the charred skin and mash insides of the eggplant. Set aside.

3.Heat oil in a pan and saute cumin seeds and mustard seeds, add ginger,garlic and green chillies, let them sizzle.

4.Then add onions and fry till brown.Add salt to taste, red chili powder and turmeric powder and fry spices till fragrant.

5.tomatoes and cook till soft.

6.Finally, add mashed eggplant and cook for another 10-15 minutes, stirring in between to blend in well.

7.Sprinkle with garam masala powder and garnish with coriander leaves.

8.Serve hot with rice or roti.

Dal Vada

Ingredients-

2 cups -  Channa dal 1 small - Onion, chopped very small
4 - Green chili, finely chopped
1tbsp - Ginger , finely chopped
10 - Curry leaves, finely chopped
Salt to taste
Vegetable oil to deep fry
Method-

1 ) Soak dal for 2 - 3 hours. Drain well. There should not be any water.
2 ) In  blender, add little at a time some soaked dal and grind. The dal should be ground to a coarse paste - even if some dal remains not ground, its okay. As far as possible don't add any water.3 ) Mix the chopped onion, green chili, ginger, curry leaves and mix well. Add salt to taste.
4 ) Wet your palms and take small amount of the dal mixture and make a ball. Place in the center of the palm and flatten to a round shape.
5 ) Pour oil in  kadai to deep fry. Heat oil on medium heat. When the oil is hot, slide the vada's into the hot oil and fry on both sides to a golden brown colour. Remove from oil and drain.
6) Sprinkle little black salt  over vadas and serve these crisp dal vada with tea/coffee.

Tips-1) if your dal mixture becomes watery difficult to make a ball then add little besan for binding.
2) If you add the coarse mixture of Ginger, green chilly and curry leaves in dal mixure then the taste of individual wil refect in Vadas
 

Garlic butter Naan(In Tawa)

Ingredients


3 cups Maida

½ cup butter, cold

1 cup plain yogurt

3 tablespoons of hot water

1 tablespoon sugar

2 teaspoons active dry yeast

1 ½ teaspoons salt

few coriander chopped

few garlic grated

2 teaspoons chaat masala mixed with 1 tablespoon of vegetable oil



Method

1) In a large bowl add the 3 cups of flour and butter. With your hands, blend the butter into the flour until it forms

coarse crumbs. You can do this in a blender as well, but the rest if the procedure when worked with hands gives a better

texture to the dough.

2) Stir water and yeast until yeast is completely dissolved. Now make a well in the center of the flour mixture and add the

yogurt, sugar, salt,chopped coriander,grated garlic and yeast mixture.

3) Knead into the flour and until the whole dough collects into a mass.

4) Wipe your hands clean and oil them. Now knead the dough with the oiled hands until smooth and satiny, for about 10 min;

oiling your hands more if required.

5) Cover the bowl and let the dough rest until doubled in volume, about 4 hours.

6) Punch down the dough, knead for a minute and divide into 16 equal portions.

7) With a rolling pin, quickly roll out each ball into a 5 inch round. With your fingers, stretch each round into a 5-7

inch oval.

8) Heat tawa on high heat. On one side of the rolled out naan, apply water all around. Place the water side on the

tawa and quickly invert the tawa showing it directly on the flame.

9) After about a minute, you will notice that the naan starts to puff and brown. At this point, turn the tawa over, keep

aside. Remove the naan from the tawa and with the help of tongs, place the other side of the naan directly over the flame

for about 10-15 seconds.

10) Once browed, brush the tops lighly with chaat masala oil if desired and serve immediately.

Punjabi Chole

Ingredients

• 250 gm: Kabuli channa
• • 2tsp: Tea powder
• 2 pieces: Clove
• 1 piece: Cinnamon
• 1/2 tsp: Black pepper
• 2-3: Green chillies (or according to taste)
• 1 piece: Ginger
• 1/2 tsp: Eating soda
• 3 tsp: Annardana paste
• 1/4 tsp: Mango powder (aamchur)
• 1 tsp: Garam Masala
• 3 no: Potato (boiled medium sized)
• 1/2 cup: Tomato (chopped
• 2 tsp: Ghee
• Salt to taste

Ingredients for Masala

• 1-2: Bay leaf (tej patta)
• 2 tsp: Mustard seed
• 2 tsp: Zeera
• 1 tsp: Fenugreek seed (methi dana)
• 2-3: Clove
• 1-2: Red chilli

Method

1. In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.
2. In a big vessel pour water, add eating soda and salt. Now add kabuli channa and rajma. Soak this over night.
3. Next morning in that same water drop a small pouch (potali) containing tea leaves.
4. Cook this chana, rajma mix along with tea leaves pouch till channa and rajma becomes soft. When cooked discard the tea leaves pouch.
5. Prepare a another dry-wet paste out of cloves, cinnamon (dalchini), black pepper, two green chillies and ginger.
6. Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.
7. Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out water from cooked channa and rajma, now keep the pan to flame.
8. Now add that dry Masala, garam masala, annardana paste, aamchur powder, black pepper powder to that left-out water. Sim down the flame to in between low and warm.
9. Cook all ingredients till water evaporates and masala stick to the channa and rajma. This is very very important for next step.
10. In the pan itself spread the cooked chhole to corners, make a space in center of pan.
11. In a separate regular pan heat ghee till you see smoke and your smoke alarms you.
12. Pour this ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.
13. Decorate with coriander leaves.