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.