Hash Brown

Ingretients:
Potato- 2 medium
Onion- 1small
Cornflour- 1tbsp
Oil- 3-4tbsp
Salt- As per taste
Black pepper- As per taste
Parsely/cilantro- few

Method:
1. Take potatoes and peel them. Let it leave it in cold water.

2. Shred potatoes by grater. Rinse them  under cold running water so that water will remove all starch from potatoes.

3. Squeeze out all the excess water from potatoes.

4. Chop onion and parsely finely.

5. Add chopped onion.parsely,salt, pepper and cornflour(act as binding agent+ for crispyness) in the shredded potatoes. Mix well.

6. Heat oil in large skillet in medium low heat. With hand make the round shape of shredded potatoes mixture and  place it over heated oil. Then with the help of spatula flatten the potato ball.

7. Cook until nicely browned on the bottom then flip to other side. Cook well.

8. Remove and drain on paper towel. Serve hot.

Tips- 1. Certain varation you can make like add veggies(finely chopped(carrot,bean,capsicum,cauliflower). You can add chopped green chillies,ginger,garlic.
2. Inspite of shredded potatoes you can use shredded raddish or plantain.

Bhindi Raita

Ingredients:
Bhandi- 10-15(wash and dry them)
yogurt- 1cup
Black salt- As per taste
Asafetida- 1/4tsp
Mustard Oil- 2tsp
Red chili- 2-3
Mustard seeds- 1/2tsp
Black pepper- 1/2tsp

Method:
1.Slice the dry bhandi thinly and keep aside for 5 min.

2.Put 1 1/2tsp oil in wok and heat then add sliced bhindi and fry until it turns lightly  brown and crispy.      Remove it in a plate and cool.

3.Place a small pan and add 1/2tsp oil. When it heated then add the mustard  seeds, Asafetida and  dry red chili. Let it cool down.

4.Put the yogurt in a bowl and whisk with black salt and black pepper. Pour this tempering  over this yogurt and stir well.

5.Add fried bhindi in this yogurt mixture. Stir and serve

Besan Chila

Ingredients:
Besan- 2cup
Spring onion- 2,finely chopped
Red pepper- 1/2,finely chopped
Hing- a pinch
Oil
Salt- As per taste
Ginger- 1/2tsp,grated
Mango-ginger/Amba-haldi- 1/2tsp,grated
Green Chilli paste- 1/2tsp
Cilantro- 1tbsp,finely chopped

Method:
1.Sift the Besan flour into a bowl.
2.Add the salt,hing,green chili paste,red pepper,spring onion,ginger,mango-ginger and cilantro.Mix well.

3.Now start adding small quantities of water to make a smooth batter, so that there should be no lumps in  
    it.Add water till it comes to a dropping consistency or just like dosa batter. now keep aside for 5-10min.

4.Heat a non-stick tawa or heavy bottom fry pan, keeping the heat on medium.
5.Put a small amount of oil on the tawa.
6.Drop a ladleful of batter mixture in the middle of the pan and gently spread to make a circle.

7.Let it cook for 3 - 4 minutes before you gently lift on other side. Put little oil in other side.
8.Let it brown and crispy from both side.

9.Serve it with peanut-ginger chutney.

Dhokla

Ingredients:
FOR DHOKLA BATTER--
Besan- 1cup
Rawa- 1 1/2tbsp
Turmeric powder- 1/4tsp
Salt- As per taste
Ginger-chili paste- 1 1/2tsp
Eno- 1 1/2tsp
Oil- 3tbsp
Lime juice- 1tbsp
FOR TEMPERING--
OIL- 1tbsp
Mustard seeds- 1/2tsp
Salt- As per taste
Asafoetida- A pinch
Green Chili- 2 cut lengthwise
Sugar- 1tsp
Lime juice- 1tsp
Cilantro- 1tsp,finely chopped
Coconut- 1tsp,shredded


Method:
1.Set up the steamer in gas or you can use a large pot with lid in which deep thali can easily fit. It will as use as streamer.
2.Grease a thali that will be use in pot.
3.In a bowl mix Besan,rawa,salt,turmeric powder,ginger-chili paste and lime juice with using enough water to make smooth. Add oil and Eno and mix it properly till the batter become fluffy and soft.

4.Pour this batter into the greased thali and steam for 10min.

5.Remove the thai from the pot and let it cool.
6.After it cool down cut into your desired shape.

7.For the tempering, heat oil add the mustard seeds,asfoetida,green chili.When the mustard seeds splutter add 1cup water in this then add salt,sugar and lime juice. Spread this on dhoklas.

8.Garnish it with cilantro and coconut.

Ginger-Peanut chutney

Ingredients:
Ginger- 2inch,grated
Peanut- 1/2cup
Urad dal- 1tbsp
Dry red chili- 7-8
Jaggery- 2tbsp,grated
Tamarind- 1limesize
Turmeric powder- 1/2tsp
Salt to taste
Panch poochon- 1 tbsp
Curry leaves- 1 handful

Method:
1. Soak tamarind in warm water and make it soft. Grind tamarind to smooth paste.
2. In a wok, pour 1 tbsp oil, add peanut,red chili,Urad dal,panch poochon,turmeric,curry leaves and fry lightly on low heat.

3. When it cool down then transfer it to Grinder with ginger,jaggery,tamarind paste,salt and grind to semi-smooth paste.

4. Ginger-peanut chutney goes well with dosa.

Palak Sabji Curry

Ingredients:
Spinach- 1bunch
Onion- 1Small
Oil- 1tbsp
Ginger- small piece
Garlic pods- 2-3
Garam Masala- 1tsp
Turmeric powder- 1/2tsp
Coriander powder- 1tsp
Cumin powder- 1tsp
Salt- As per taste
Red chilli powder- 1/2tsp
Drumstick- 5-6pieces
Egg plant- 2Small
Potato- 1
Tomato- 1
Plantain- 1
Ridge Gourd- 1Small
Panch poochon- 1tsp
fried Badi- 2-3

Method:
1.Wash and cut spinach fine.

2.Chop the plantain,Potato,Eggplant,drumstick,Ridge Gourd to fine small pieces.

2.Grate Ginger,Garlic and Tomato.Chop onion in small size

3.Pour oil in wok,after oil is heated put panch poochon. When it pops up then add onion,grated ginger garlic tomato. Fry until it turns to golden brown in colour.
4.Add coriander & cumin powder,red chilli powder,Turmeric and fry.
5.Now add all cut vegetable,salt and cook in slow flame until it is done.

6.In cooked vegetable add chopped spinach,Garam masala and cook futher for 4-5min.

7.Lastly add fried crushed badi to Palak veg curry.
8.Serve hot

Cheese Cake(Chenna Poda)

Ingredients:
Ricotta Cheese- 30oz/850g
Sooji- 2tbsp
sugar- 1/2cup
Jaggery- 1/2cup(using jaggery to give caramelized effect)
Cardamom- 6-7(powdered)
Raisin- 1 1/2tbsp
Broken Roasted cashew- 1tbsp
Butter- 2tbsp
Method:
1. Melt the Jaggery and butter in microwave.
2. Pre-heat the oven to 350F
3. In a bowl mix Ricotta cheese,sugar,sooji,cardomom powder.Mix till to a smooth batter.
4. Then add melted jaggery and butter into the mixture.Also add roasted cashew and
   Raisins.Mix well.

5.Grease the baking tray with butter. Then spread the cheese mixture in it.
6.Put in the preheated for30-35min or until the cake is done.

7.Remove from the oven and cool it for 2-3hours.

8.Cut into pieces.It can stay fresh for 7-8days in fridge.

Besan Ladoo

Ingredients:
Gram Flour- 4cups
Pure Ghee- 1cup
Sugar- 2cups
Cardamom- 4-5

Method:
1.Heat the ghee in a heavy bottomed pan.
2.Add the gram flour and roast it in a medium low flame till you can smell nice aroma and the colour of besan changed to brown. This will hardly take 20-25min
3.Transfer the roasted besan to a bowl.Add the powdered cardamon and sugar.Mix well.
4.If want add chopped almonds but its optional.
5.Put some oil in your palm and take 2tbsp of warm besan mixture and shape into ladoos,
6.Can be stored when completely cool in airtight container upto 3weeks.

Kalakand

Ingredients:

Ricotta Cheese – 15oz
Condensed Milk – 14oz
Rose Essence – 3drops
Cardamom – 3powdered
Crushed almond+cashew+Pistachios – 2tbsp
Ghee- 1tbsp

Methods:

1. In bowl mix Ricotta Cheese and Condensed milk properly.
2. Transfer the mixture in heavy bottom pan. Cook the mixture in medium fire. Stir constantly.
3. The mixture will begin to thick and starts leaving the sides of pan.
4. In between add Rose Essence and cardamom powder and mix well.
5. Grease a plate with ghee and tranfer whole mixture.
6. Add crushed almond+cashew+Pistachios.Flatten the mixture
7. Refrigerate the mixture for 2-3hrs.
8. Cut into diamond or square shape.

Horse Gram dal

Ingredients:
Horse Gram- 1 cup roasted and soaked in water
Onion- 1 finely chopped
Ginger-garlic-green chilli paste- 1 tbsp
Coriander leaves- few, chopped
Mustard Oil- 1 1/2 tbsp
Tamarind pulp- 1/2 Cup
Jaggery- 1 tsp
Asafoetida- 1/4 tsp
Panch putona- 1tsp
Red chilli- 2
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Garam Masala- 1 tsp
Salt as per taste

Method:
1.Cook the horse gram in pressure cooker with salt till it cooked.

2.Allow the steam to escape. Then in mixer blend the cooked horse gram to a coarse
paste.

3. Heat Oil in Kadai,add panch putona and red chilli and fry for a min. Add
onion,saute until onion soft. Than add ginger-garlic-chilli paste.Fry well

4. Add cumin.coriander,Asafoetida,garam masala,tamarind pulp,jaggery,salt if required and
 mix well.

5.Add the horse gram paste along with water and bring to boil.

6.Garnish with coriander leaves and serve hot.