Khaman Dhokla


Ingredients:-

For khaman dhokla batter:

1.5 cups gram flour
1 tbsp rava
A pinch of turmeric powder
1.5 tbsp eno or 3/4 tsp baking soda
Salt as required
1 tsp lemon juice
Water as required

For tempering:

2 tbsp oil
1/3 cup water
1 tsp mustard seeds
1 tsp sesame seeds
10-12 curry leaves
1 green chilli, chopped
2 tsp sugar

Method:-

Making khaman dhokla:

1. In a mixing bowl, take gram flour. Add in turmeric powder, salt and lemon juice. Avoid adding too much of turmeric powder, as the eno or baking soda will react with the turmeric powder and make it red in color.
2. Add in water as required to make a thick yet flowing batter. Now add rava to it. Stir them very well to a smooth thick batter without any lumps. Keep the batter aside for 10 mins.
3. If the batter becomes too thin, then add some rava to it. Now, in a steamer pan bring about 3 cups of water to a boil. Adjust the amount of water in the steamer according to its size.
4. Now, add eno to the batter. Begin to stir the eno with the batter quickly. The batter will froth and become bubbly, so be quick in mixing.
5. Grease a steamer pan. Pour the dhokla batter in the greased pan. Gently shake the pan, so that the batter evens out in the pan.
6. Place the steamer pan in a steamer. Cover it with a lid and cook for 15-20 mins. To check the doneness of the dhokla, insert a toothpick and check it. If the dhokla does not stick to the toothpick that means the dhokla is cooked or else cook again for 4-5 mins.
7. When the dhokla becomes warm, slowly take the dhokla out from the pan by inverting it on a plate. Slice the dhokla and keep aside.

Tempering khaman dhokla:

1. In a small pan, heat oil. Add mustard seeds to the oil and allow them to crackle.
2. Next add in the curry leaves and chopped green chilli. Stir them. Add sesame seeds to it. Fry till the sesame seeds slightly changes its color.
3. Now, add water to it. Be careful, as on adding water, the mixture sizzles. Add sugar to it. Stir and allow the tempering mixture to come to a boil.
4. Pour this tempering mixture evenly on the khaman dhokla and let the tempering mixture seep in through the sliced edges.
5. Garnish the khaman dhokla with some chopped coriander leaves.
6. Serve the khaman dhokla right away with tamarind chutney.

Lemon Rice


Ingredients:-

3-4 cups cooked rice
1.5-2 tbsp lemon juice
1 tsp mustard seeds
1 tsp split urad dal
1 green chilli, finely chopped
10-12 curry leaves
A pinch of asafoetida
1/2 tsp turmeric powder
1 tbsp cashews, halved
2 tbsp peanuts
2-3 tbsp oil
Salt as required

Method:-

1. Firstly, cook the rice and keep aside. Then squeeze lemon juice from the lemon. If you want more tangy taste you can add more lemon juice. Keep aside.
2. Heat 2 tbsp of oil in a pan. Add peanuts to it. Fry the peanuts on a medium flame till they become golden and crunchy. Remove them and keep aside.
3. In the same pan, add cashews. Fry till the cashews turn golden. Remove them and keep aside.
4. In the same pan add 1 tbsp of oil. When the oil becomes hot, add the mustard seeds. As soon as the mustard seeds start crackling, add urad dal to it. Saute the urad dal on low flame till they turn golden.
5. Now add in curry leaves and chopped green chilli. Saute them for a few seconds. Switch off the flame.
6. Next add turmeric powder and asafoetida. Mix them well. The tempering mixture is ready.
7. Now add in the cooked rice to this tempering mixture. Add the fried peanuts and cashews. Add the lemon juice. Add salt to it as required. Mix them very well.
8. Check the taste and add in more lemon juice or salt if required. Keep the lemon rice covered for some time for the flavors to blend.
9. Serve lemon rice with papads or coconut chutney or curd. Lemon rice can even be served plain.

Moong Dal Chilla


Ingredients:-

1 cup split moong dal
Water for soaking
1/4 cup water for grinding or add as required
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp cumin powder
A few chopped coriander leaves
1/2 onion, finely chopped
1 tsp ginger, finely chopped
1 green chilli, finely chopped
Salt to taste

Method:-

1. Rinse moong dal for 3-4 times in water. Then soak the moong dal for 6-7 hours or overnight. Next day the moong dal will double up in size. Discard the water.
2. Add the moong dal in a grinder. Grind with 1/4 cup of water. In case it becomes difficult to grind the moong dal, you can add some more water to it. Grind them to a smooth batter.
3. Next add turmeric powder, red chilli powder, cumin powder and salt as required. Mix them well.
4. Further add chopped coriander leaves, onions, ginger and green chilli to the batter. Mix them very well. Allow the batter to rest for 10-15 mins.
5. Check the consistency of the batter. If it is too thick then add 1-2 tbsp of water. The consistency of the batter should be of medium pouring consistency, i.e., neither too thick nor too thin.
6. Now, heat the pan. The pan has to be hot enough to make the chillas. Add a scoopful of the batter towards the center of the pan.
7. Rotate it with the back of a spatula giving it a round shape. Cook in medium flame. Drizzle some oil around the edges of the chilla.
8. After a minute, flip the chilla and cook the other side for a minute. Once the chillas appear crisp, fold them. Similarly make all chillas in this manner.
9. Serve hot moong dal chilla with tomato ketchup or green chutney.

Potato Rava Fingers


Ingredients:-

1/2 cup rava/semolina, roasted
1/4 cup curd
2 potatoes, boiled & mashed
1 green chilli, finely chopped
1/2 tsp chaat masala
1/2 tsp cumin powder
1/2 tsp black pepper powder
1/2 tsp salt
Oil for deep frying

Method:-

1. In a large bowl take roasted rava. Add curd to it and mix well. Keep them aside for 15-20 mins.
2. Next add the boiled and mashed potatoes. Also add green chilli, chaat masala, cumin powder, black pepper powder and salt. Combine them to form a dough.
3. Grease your hand with some oil. Now, take a small ball sized dough. Make a cylindrical shape to a finger length. (If you want extra crispiness, you can roll the fingers in corn flour).
4. Deep fry in hot oil. Keeping the flame on medium, stir occasionally. (If the fingers break in oil, add a tbsp of bread crumbs to the dough to absorb excess moisture).
5. Fry till the potato fingers turn crispy and golden brown. Drain them on a napkin to absorb excess oil.
6. Serve crispy potato rava fingers with tomato ketchup.

Lauki Halwa


Ingredients:-

2 tbsp ghee
1 cup grated lauki (bottle gourd)
1 cup full fat boiled milk
3-3.5 tbsp sugar or add as required
A few saffron strands
1/2 tsp cardamom powder
1.5 tbsp chopped nuts- almonds, cashews
4-5 raisins

Method:-

1. First, rinse, peel and grate the lauki. Simply taste lauki before grating. If the lauki tastes sour, then do not cook it. You will need tightly packed grated lauki.
2. Heat ghee in a kadhai on medium-low flame. Add the grated lauki.
3. Mix the grated lauki very well with the ghee. Saute on a medium-low flame till the moisture from the lauki dries.
4. Then add a cup of boiled milk. The milk should be at room temperature. Mix very well.
5. Cook on a medium-low flame till the milk comes to a boil. Keep stirring in between.
6. As soon as the milk starts boiling, be very attentive and keep stirring so that the milk does not spill from the kadhai.
7. Keep on stirring and cook till 75% of the milk has been reduced and absorbed by the lauki.
8. Now, add sugar and mix well. Then add a few saffron strands, chopped nuts (almonds, cashews) and cardamom powder. Mix them well.
9. Keep on stirring and cook till the halwa mixture starts coming together and the halwa thickens.
10. You will know that your halwa is ready when you see some ghee being released from the sides. There should not be any liquid in the halwa.
11. Switch off the flame and add raisins. Give the halwa a mix.
12. Garnish with some chopped nuts and serve lauki halwa either hot or warm.

Rice Kheer


Ingredients:-

1/8 cup basmati rice
1/2 litre milk
3 tbsp sugar or add as required
1/4 tsp cardamom powder
A few saffron strands
1/2 tbsp sliced almonds
1/2 tbsp chopped cashews
1/2 tbsp golden raisins

Method:-

1. Rinse basmati rice a couple of times and then soak in water for 25-30 mins.
2. Side by side, take milk in a kadhai. Keep the kadhai on low to medium flame. Stir milk in intervals so that the milk does not stick to the bottom. Let the milk come to a boil.
3. Take 1 tbsp of milk from the kadhai in a small bowl. Let the milk become warm. Then, add a few saffron strands in the milk and keep aside.
4. Once the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. Mix well.
5. Simmer and cook rice on low flame. Cook the rice grains till they are half cooked. Then add sugar as required. Mix very well..
6. Cook the rice on low flame. Keep stirring in intervals. Simmer till the rice is almost cooked.
7. Now add cardamom powder, sliced almonds and chopped cashews. Mix very well.
8. Further add the saffron dissolved milk. Mix and continue to cook on low flame till the kheer thickens and the rice grains is completely cooked.
9. Switch off the flame. The rice kheer will thicken. On cooling the rice kheer thickens more. Lastly add golden raisins.
10. Pour the rice kheer in a serving bowl. Serve rice kheer hot or warm or chilled.

Lauki Paratha


Ingredients:-

1 cup grated lauki(opo squash/bottle gourd)
1 cup whole wheat flour
1/2 tsp red chilli powder or 1 green chilli, finely chopped
1/2 tsp garam masala
1/2 tsp carom seeds
1 tbsp oil
Salt as required

Method:-

1. Rinse, peel and grate lauki in a bowl. Add red chilli powder or green chilli, garam masala, carom seeds and salt as required. Mix everything very well.
2. Now add whole wheat flour and oil. Mix the flour with the rest of the mixture. Start gathering the mixture and knead to a soft dough.
3. Do not add water as the juices from the lauki are enough to knead. Incase the dough gets sticky, then add some flour to it and start kneading again.
4. Now, take a small sized ball from the dough. Dust it with some flour and start rolling the dough. Dust some flour in between so that the dough does not stick to its bottom. Roll to a medium sized paratha.
5. Place the rolled paratha on a hot tawa. When one side is partly cooked, then flip it.
6. Spread some oil or ghee over the partly cooked side. Flip again and spread some oil or ghee on the other side. 
7. Roast till the paratha is cooked well and you see some golden brown spots on the paratha.
8. Similarly prepare all the parathas in this way and stack them in a casserole.
9. Serve hot or warm parathas with plain curd or pickle.

Dahi ke Kebab


Ingredients:-

2 cups curd, thick and fresh
1 cup paneer, crumbled
1/2 onion, finely chopped
1 inch ginger, finely chopped
1 green chilli, finely chopped
2 tbsp coriander leaves
2 tbsp dry fruits, cashews and almonds, finely chopped
1/2 tsp black pepper powder
Salt to taste
1/4 cup bread crumbs
Oil for deep frying

Method:-

1. Firstly place sieve in a large mixing bowl. Then, place the handkerchief into the bowl. Pour thick, fresh curd to it.
2. Get the cloth together and tie it tightly. Refrigerate it for 8-10 hours or overnight.
3. Next day you will see that the water has separated from the curd. a thick and creamy curd is ready. It is also known as hung curd.
4. Take hung curd in a large mixing bowl. To it add the crumbled paneer. 
5. Also add onion, ginger, green chilli, coriander leaves and dry fruits. Further add salt and black pepper powder to it. Add bread crumbs to remove excess moisture.
6. Mix well making sure that the hung curd and paneer are combined well. Do not overmix as the curd will start releasing moisture.
7. If the dough is too sticky, then add a few more tablespoon of bread crumbs.
8. Grease both the hands and prepare a ball sized kebab. 
9. Now, deep fry the kebab in hot oil immediately else the curd will start melting. Alternatively, shallow fry the kebab.
10. Fry the kebab on medium flame, stirring occasionally. Fry the kebab till they turn golden brown in color.
11. Drain the kebab into a napkin to remove excess oil.
12. Finally, serve dahi ke kebab with coriander chutney or tomato ketchup or mint chutney.

Kangan Samosa


Ingredients:-

For the dough:

2 cup all purpose flour
1/2 tsp carom seeds
2 tbsp oil
1/2 tsp salt

For the stuffing:

3 potatoes, boiled 
1/2 onion, finely chopped
1/4 cup peas
2 green chillies
2 tbsp coriander leaves, chopped
1/2 inch ginger, finely chopped
1/2 tsp coriander powder
1/2 tsp amchur powder
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Salt according to taste
Oil for frying

Method:-

To make dough:

1. In a bowl add all purpose flour, carom seeds, oil and salt. Crumble it well.
2. Start adding water in parts and knead it to a little hard dough.
3. Once the dough is ready, cover it with a muslin cloth and keep aside for 30 mins.

To make stuffing:

1. Firstly peel and mash the boiled potatoes. Keep aside.
2. Heat 2 tbsp oil in a pan. Then add onions, ginger, green chillies and cumin powder. Roast it for a minute.
3. Then add peas to it. Add about 2-3 tbsp of water and cover the pan for 2 mins so that the peas get cooked.
4. Once the peas soften, add the mashed potatoes. To it add coriander powder, red chilli powder, amchur powder, garam masala powder and salt. Mix them well for about 2-3 mins.
5. Further add chopped coriander leaves and mix them. Switch off the flame. Keep the stuffing aside.

To make kangan samosa:

1. Take the prepared dough and knead it for a minute.
2. Take a small portion of the dough and roll it. Roll them in a square shape and make sure to roll it thin.
3. Place 2 tbsp of the stuffing in one side of the flattened dough. Now gently roll the dough over the stuffing. Cut a small strip of the flattened dough from one of its sides.
4. Now with the help of a knife start cutting the dough nearby to its end. Do not cut the dough till the end.
5. Gently roll the dough and join the ends. You can join the ends with the help of a sealing paste paste. Use 2 tbsp of all purpose flour with 1/2 tbsp of water. Make a thick paste.
6. Apply the sealing paste over the ends and join them. Apply some of the sealing paste to the small strip too. Use the strip to seal the samosa.
7. Similarly prepare all other samosas and keep them in a kitchen towel.
8. Heat oil in a non-stick kadhai. The oil should be of medium heat to fry the kangan samosas.
9. Drop kangan samosas in the oil. Keep the flame to low. Once the samosas come up, turn over and fry the other side in medium flame. Fry the samosas till they turn golden brown in color.
10. Before frying the next batch of samosas turn off the flame for 2 mins so that the oil becomes less hot.
11. Fry all the samosas in this manner. It gradually takes up to 15-20 mins to fry one batch of samosas.
12. Serve hot samosas with coriander chutney or tamarind chutney.

Coconut Ladoo


Ingredients:-

2 cup fresh coconut
2 cup milk
3/4th cup powdered sugar
1 tsp cardamom powder

Method:-

1. Firstly cut the coconut into small pieces and put them in a grinder. Grind them to a coarse powder.
2. Now, heat a non-stick kadhai and to it add the coconut crumbs. Roast it for 5-6 mins in low flame.
3. Next add milk to it and stir continuously for some time till the milk starts evaporating. Make sure to keep the flame low or else the milk might stick to its bottom.
4. Once the milk starts evaporating and you start seeing a crumbly mixture add sugar to it. Stir continuously.
5. You will soon see that all the milk has evaporated and you are left only with the crumbly mixture.
6. Turn off the flame and allow the mixture to cool for 5 mins. Do not over cool the mixture as then it will be difficult to bind the ladoo.
7. Add cardamom powder to the mixture and mix it well.
8. Prepare small balls to form ladoo.
9. Finally serve coconut ladoo or store it in an airtight container for a week.

Rava Idli with Coconut Chutney



Ingredients:-

For Rava Idli:

1 cup rava, coarse
1/2 cup curd
1/2 cup water or as required
1/2 tsp salt
1/4 tsp eno or a pinch of baking soda

For Coconut Chutney:

For grinding:

1/2 coconut, fresh
1.5 tbsp roasted chana dal
2 green chillies
1/2 tbsp ginger
2 tbsp curd
Salt as per taste
Water as required

For tempering:

1 tbsp oil
1 tsp mustard seeds
9-10 curry leaves
A pinch of asafoetida

Method:-

For making rava idli:

1. In a large pan roast rava till it turns aromatic. Allow it to cool completely and transfer the roasted rava to a mixing bowl.
2. Now add curd and salt to the roasted rava. Mix it well without any formation of lumps.
3. Allow it to rest for 15-20 mins or till the rava absorbs the water.
4. Further add water as required to prepare the idli batter consistency.
5. Just before steaming the idlis add in eno or baking soda. Mix it well.
6. Pour the idli batter onto the greased idli plate.
7. Steam the idlis on medium flame for 10-15 mins or till the idlis are cooked completely.
8. Finally serve plain rava idli with coconut chutney and sambhar. 

For making coconut chutney:

For grinding chutney:

1. Cut coconut into small pieces and put them in a grinder jar.
2. To it add green chillies and ginger. Next add roasted chana dal. Add salt as per taste. Add about 4-5 tbsp of water or add water as required. Also add curd to it.
3. Grind them to a smooth consistency. You can add water if the chutney looks too thick. 
4. Remove the chutney in a bowl and keep aside.

For tempering chutney:

1. Heat oil in a pan. Add the mustard seeds and allow it to crackle.
2. Then add the curry leaves and asafoetida. Fry for a couple of seconds till the curry leaves become crispy.
3. Switch off the flame and immediately pour the tempering over the coconut chutney.
4. Mix the tempering mixture very well.
5. Serve coconut chutney with idli, dosa, vada and pongal.

Dabeli


Ingredients:-

For dabeli masala powder:

1 tsp coriander seeds
1/2 tsp cumin
1/2 tsp fennel seeds
1/2 tsp pepper
A small inch of cinnamon
1 pod cardamom
4 cloves
1 bay leaf
1 tsp sesame seeds
1-2 tbsp dry coconut
2 dried red chilli
1/4 tsp turmeric
1/2 tsp amchur
1 tsp sugar
1 tsp salt

For potato stuffing:

2 potato, boiled and mashed
2 tbsp tamarind chutney
1/4 cup water
1/2 tsp salt
1 tbsp coconut, grated
1 tbsp coriander leaves, finely chopped
2 tbsp sev
2 tbsp pomegranate

For serving:

6 pav
Coriander chutney
Tamarind chutney
1/4 onion, finely chopped
Sev
Butter for toasting

Method:-

Making dabeli masala:

1. In a pan take coriander seeds, cumin, fennel, pepper, cinnamon, cardamom and cloves. Also add bay leaf, sesame seeds, dry coconut and dried red chilli.
2. Dry roast the spices until they turn aromatic. Cool them completely and transfer the spices to a blender.
3. Further add to it turmeric, amchur, sugar and salt.
4. Blend all of them to a fine powder. Keep the dabeli masala aside.

Making potato stuffing:

1. In a large kadhai heat 2 tbsp oil. 
2. Take about 3 tbsp dabeli masala in a small bowl along with tamarind chutney and water. Mix them well to make it a lump free paste.
3. Pour in this paste into the hot oil. Cook till it turns aromatic.
4. Next add potatoes and salt and mix them very well. Make sure that everything is well combined.
5. Transfer the mixture to a plate. Garnish it with coconut, coriander leaves, sev and pomegranate. Keep the potato stuffing aside.

Assembling dabeli:

1. Firstly, slit the pav from the centre. Spread 1 tsp coriander chutney on one side of the pav and 1 tsp tamarind chutney on the other side.
2. Stuff in the potato mixture into the pav. Also stuff chopped onions into it.
3. Further toast the pav in butter making sure that both sides of the pav turn golden brown.
4. Finally, roll dabeli into sev and sprinkle some grated coconut and coriander leaves over it. Serve immediately.

Spring Rolls


Ingredients:-

For spring roll sheets:

1/2 cup all purpose flour
2 tbsp cornflour
Water as required
1/4 tsp salt
1 tsp oil

For making spring roll:

Spring roll sheets

For stuffing:

2 tbsp oil
1.5 cup shredded cabbage
1/4 cup shredded carrots
1/2 capsicum, thinly sliced
1/4 cup French beans, thinly sliced
1/4 cup spring onions
1/2 tsp black pepper powder
1 tbsp soya sauce
1 tbsp vinegar
1/2 cup cooked noodles
Salt as required
Oil for deep frying

For sealing paste:

2 tbsp all purpose flour
1.5 to 2 tbsp water

Method:-

To make spring roll sheets:

1. In a bowl take all purpose flour, cornflour and salt. Mix them very well with the help of a spoon.
2. Add in water. Whisk well to get a smooth and thin consistency of the batter without any lumps. Keep in mind that the batter should be of flowing consistency. The batter should be neither be too thick nor too thin.
3. Heat a non-stick pan on a low flame. The pan should be slightly hot and not too hot. Grease or brush the pan with some oil.
4. Now, lift the pan from the gas and add 2 tbsp of the batter. Spread the batter with the spoon in one direction to make a small thin pancake. You have to lift the pan every time from the gas to spread the batter. If you do not do this, then it becomes difficult to spread the batter.
5. The pancakes need to be thin because if they are thick then they might break when rolling and sealing.
6. Cook the pancakes on low flame till the sides start curling and the pancakes turn translucent. The pancakes just need to be cooked. No need to flip over and cook the other side.
7. Once it is done, lift the pancakes with the help of a spatula and place the sheets in a plate with the cooked side facing you.
8. Similarly make the rest of the sheets. Allow the spring roll sheets to cool and stack them with the cooked side facing on top. Keep them covered in a bowl or casserole.
9. You can start making the spring rolls once the spring roll sheets come to room temperature. If not making immediately or for a day or two, keep the sheets covered in the fridge with butter paper between two sheets. 

To make spring rolls:

To make the filling:

1. First, add noodles in hot boiling water and cook them. Drain off the noodles and rinse them with running water. Keep aside.
2. Shred cabbage and carrot. Slice the capsicum in thin strips. Slice the French beans thinly and diagonally. You can also use any veggies of your choice.
3. In a kadhai, heat oil under medium flame and add spring onions. Sauté and add the chopped veggies. Increase the flame and fry the veggies for 5-6 minutes till they get a light crunch.
4. Next add black pepper powder. Further add soya sauce and vinegar. Mix well.
5. Then add the cooked noodles and salt. Add less salt as the soya sauce also contains some salt. Mix them very well.
6. Switch off the flame. Keep the filling aside and allow it to cool down.

To make sealing paste:

1. In a bowl mix all purpose flour and water.
2. Mix it very well to make a lump free thick sealing paste.

To make veg spring rolls:

1. Take one spring roll sheet and place it on a flat surface. Apply the sealing paste on the edges of the sheet.
2. Next place 1 tbsp of the veggie stuffing on one side.
3. Gently but tightly roll the sheet till the end. Seal the end part to the roll and place the roll with the sealed side facing downwards.
4. Spread some paste on the sides. Bring one side touching the roll and press gently. Do the same way on the other side too. Spread the batter again on both the closed edges.
5. Place all the veg spring rolls with the sealed edges facing downwards on the plate.
6. Heat oil in a kadhai for deep frying. Slid down the spring rolls in the kadhai.
7. Once the spring rolls turn light golden in color, turn over and fry the other side. Fry them till the spring rolls turn golden and crisp.
8. Drain them off in a napkin to remove excess oil.
9. Serve the veg spring rolls with tomato ketchup or schezwan sauce.

Eggless Chocolate Vanilla Cookies


Ingredients:-

5 tbsp unsalted butter
3/4th cup powdered sugar
1 tsp vanilla essence
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp baking powder
1 tbsp cocoa powder
1-2 tbsp cold milk
A pinch of salt

Method:-

1. Preheat oven at 180 degree Celsius for 10 mins.
2. In a large mixing bowl take butter and sugar. Beat it in one direction for 5 mins. Add in the vanilla essence and mix it well.
3. Add in all purpose flour, whole wheat flour, salt and baking powder and mix it well till it forms a dough. (Do not add salt if you are using salted butter). Add 1 or 2 tbsps of cold milk if required to form a dough.
4. Roughly divide the dough into two halves. Keep one half aside. To the other half, add cocoa powder and a few drops of cold milk to make a smooth dough.
5. Now, you have got two rounds of dough, one white and one brown.
6. Divide each dough into two logs, so as to get two white and two brown logs.
7. Join one white log with one brown log and roll them both to form a log. It is not necessary that the white and brown parts are exactly half and half. Make sure that each log contains some white and some brown.
8. Refrigerate the logs for 10 mins.
9. Once the logs are out, with the help of a cookie cutter, slice the cookies to your desired shape.
10. Place each slice on the greased baking tray leaving some space between each cookie.
11. Bake at 180 degree Celsius for 15-20 mins or till the white part slightly changes its color. Initially the cookies will be very soft, but they turn crunchy and crispy once cooled.
12. You can have these cookies with morning or evening tea. These cookies can also be stored in an airtight container for 2-3 weeks

Butter Naan


Ingredients:-
1 cup all purpose flour
1 tsp sugar
1 tsp baking powder
1/2 tsp baking soda
Salt to taste
1/4 cup curd
1.5 tsp oil
Water as required

Method:-

1. In a large mixing bowl take all purpose flour, sugar, baking powder, baking soda, salt, curd and oil. Mix them very well so that all the ingredients are combined well.
2. Now add water in parts and begin to knead the dough. Knead to a soft and smooth dough. Cover it with a moist cloth and keep it in a warm place for 2 hours.
3. After 2 hours, knead the dough slightly to remove any amount of air that is present in the dough.
4. Pinch a small ball sized dough. Gently roll the dough with the help of a rolling pin. Do not make the naan too thick nor too thin.
5. Grease with water all over the naan so that it easily sticks to the tawa.
6. Place the naan over the tawa keeping the water coated side down the tawa. After a minute of cooking in the tawa, place the naan directly on the flame and cook it till the naan turns golden brown.
7. Place the naan again in the tawa. Brush some butter over the naan  and scrape off the naan from the bottom and remove them.
8. Serve butter naan with dal makhani, malai kofta or any of your favourite vegetable curry.

Chilli Paneer


Ingredients:-

For Paneer Pakoda:

10 cubes paneer
1/4 cup cornflour
1/4 cup all purpose flour
1/2 tsp black pepper powder
1/4 tsp red chilli powder
1 tsp soya sauce
1/4 tsp salt
1/4 tsp ginger garlic paste
1/4 cup water
Oil for frying

For Gravy:

2 tbsp oil
1 clove garlic, finely chopped
3 tbsp onion, finely chopped
2 green chilli, slit
1/2 capsicum, cubed
2 tbsp vinegar
2 tbsp soya sauce
1.5 tbsp chilli sauce
1/4 tsp black pepper powder
Salt to taste
1 tbsp cornflour
1 cup water

Method:-

For making paneer pakoda:

1. In a mixing bowl add cornflour, all purpose flour, black pepper powder, red chilli powder, soya sauce, salt and ginger garlic paste.
2. Add water and prepare a smooth, lump free with a flowing consistency batter.
3. Now add the paneer cubes into the batter and coat them well.
4. Heat oil. Deep fry the paneer cubes in hot oil. Stir occasionally. Fry them till the paneer cubes turn golden and crisp.
5. Drain off the paneer in a napkin and keep aside.

For making gravy:

1. Take oil in a kadhai and saute garlic cloves in it. Next add onions and green chill and saute them well.
2. Further add the capsicums and slightly saute them. Next add vinegar, soya sauce, chilli sauce, black pepper powder and salt. Mix them very well. Saute them on medium flame till the sauce thickens.
3. Prepare cornflour water by dissolving cornflour in water.
4. Pour the cornflour slurry over the gravy and stir them continuously till the gravy turns glossy and thick.
5. Turn off the flame and add in the fried paneer. Mix them very well so that the paneer gets nicely coated with the gravy.
6. Serve chilli paneer with veg fried rice.

Potato Pancakes


Ingredients:-

3 large potatoes
3 tbsp all gram flour
3 tbsp cornflour
1-2 green chillies, finely chopped
1/2 onion, finely chopped
1/2 tsp black pepper powder
1/2 tsp cumin
Salt to taste
Oil for roasting

Method:-

1. Peel the potatoes and grate them. Soak the grated potatoes for 10 mins or till the starch gets separated.
2. Drain off the grated potato and squeeze water. Make sure to squeeze the water well or else you'll have to add more flour.
3. Add the grated potato in a bowl. Further add to it gram flour and cornflour. If you feel that the potato has more moisture then add more flours to it.
4. Next add green chillies, onion, black pepper powder, cumin and salt. Mix them very well.
5. Heat a non-stick pan and grease it lightly. Take 2 tbsp of the potato mixture and spread it as thin as possible. You can give any shape of your choice.
6. Drizzle oil around the corners. Flip over and cook both sides till the pancakes turn golden and crisp.
7. Take a note to roast the pancake on low to medium flame.
8. Serve hot potato pancakes with green chutney or tomato ketchup.

Gooseberry Juice(Amla Juice)


Ingredients:-

2 gooseberry/amla
1 1/2 cups water
A pinch of black pepper powder
2 tbsp honey
A pinch of salt

Method:-

1. Wash the gooseberries and cut them into small pieces. 
2. Blend the chopped gooseberries with water. Filter it off and discard the pulp.
3. Further add to it black pepper powder, salt and honey. Give it a good stir.
4. Your gooseberry juice or amla juice is ready to drink. 
5. Gooseberry juice is a rich source of vitamin C and is also considered as one of the best immunity booster.

Onion Fritters


Ingredients:-

2 medium sized onions
1 cup all gram flour
1 green chilli or 1/2 tsp red chilli powder
1 tbsp chopped coriander leaves
1/2 tsp garam masala
1/4 tsp turmeric powder
1 tsp carom seeds
1 tsp mixed herbs
Water as required for batter
Salt as required

Method:- 

Making batter:

1. Slice the onions thinly and put them in a mixing bowl. Add the green chilli or red chilli powder. Also add chopped coriander leaves.
2. Further add carom seeds, turmeric powder, garam masala, mixed herbs and salt.
3. Mix them very well. Cover and keep them aside for 10-15 mins.
4. You will see that the onions start releasing some water. So, you need to add the water accordingly.
5. Next add gram flour. Add water in parts to make a medium thick batter.
6. Stir the whole mixture very well with the help of a spoon.

Making onion fritters:

1. Heat oil in a kadhai. Add a spoon of the batter in the oil. Do not overcrowd the onion fritters while frying.
2. When the fritters are a bit cooked, turn over and continue to fry.
3. Fry the fritters till they turn golden and crisp. Drain them off in a napkin so that all the extra oil is absorbed.
4. The onion fritters are ready to be served. You may serve onion fritters with fried slit green chillies or tomato ketchup or coriander chutney or tamarind chutney


Veg Fried Rice


Ingredients:-

For cooking rice:

1 cup basmati rice
1 tsp oil
1/4th tsp salt
Water for boiling

For fried rice:

2 tbsp oil
2 clove garlic, finely chopped
1/2 onion, finely chopped
1/4 carrot, finely chopped
2 tbsp peas
6 beans, chopped
3 tbsp capsicum, finely chopped
Salt as per taste
1.5 tbsp soya sauce
1 tbsp vinegar
1 tsp black pepper powder
1 tbsp spring onions for garnishing

Method:-

1. Soak rice in a large bowl for 30 mins. Next in a large vessel take water, oil and salt. Let the water boil.
2. Further add in the drained soaked rice. Mix well and boil the rice for 10-15 mins or till the rice is cooked completely.
3. Drain off the rice and pour cold water over it. Allow the cooked rice to cool completely.
4. Now, in a large kadhai heat oil and saute garlic in it. Also saute onions till they turn translucent.
5. Further add in vegetables of your choice like carrot, peas beans, capsicum and salt. Stir fry the vegetables without overcooking it.
6. Next add soya sauce and vinegar to it. Stir fry the vegetables well until the sauce is combined well.
7. Keeping the flame on medium, add the cooked rice. Add in black pepper powder and a pinch of salt. (Add in less salt as the soya sauce also contains salt in it. You can also avoid adding salt here).
8. Mix it very well, keeping in mind that the rice grains do not break.
9. Garnish them with spring onions and mix well.
10. Serve veg fried rice with veg Manchurian, paneer chilli etc. 


Butter Cookies


Ingredients:-

110 gms unsalted butter
1/4th cup powdered sugar
3/4th cup all purpose flour
A pinch of salt
2-3 drops vanilla essence

Method:-

1. Firstly in a large bowl, take softened butter. Whisk or beat the butter for a minute.
2. Add in the powdered sugar and continue to whisk/beat it. Whisk/beat the mixture till it turns smooth and whitish.
3. Further add in all purpose flour and salt. (Do not add salt if you're using salted butter as the butter already contains salt).
4. Mix it with the help of a spatula. Without applying much pressure gather the dough together to get a soft texture.
5. Pinch a small ball sized dough and smoothen it. Press gently with the help of a fork to get some design. Similarly prepare the remaining dough cookies.
6. Place the cookies over a greased baking tray. You may also use baking sheet and place the cookies over them.
7. Preheat the oven at 180 degree Celsius for 10 mins. Bake the cookies for 15-20 mins or till the cookies turn slight golden brown at 180 degree Celsius.
8. The cookies are initially soft but they turn crispy and crunchy once cooled.
9. The butter cookies are ready to be served with hot tea/hot milk/hot coffee. You can also store them in an airtight container for about 2 weeks.

Katori Chaat


Ingredients:-

For Katori:

1 cup all purpose flour
1/2 tsp salt
1 tbsp oil
Water to knead
Oil for frying

For Katori Chaat:

1/2 cup chickpeas, boiled
1 small potato, boiled and cubed
1/2 onion, finely chopped
1/2 tomato, finely chopped
1/4th cup green chutney
1/2 cup moong sprouts
1/4th cup tamarind chutney
1/2 cup curd/yogurt
1 tsp red chilli powder
1 tsp cumin powder
1/2 cup sev
A few coriander leaves
1 tsp chaat masala
Salt to taste

Method:-

For making katori's:

1. In a mixing bowl, take all purpose flour and salt. Mix them well. Pour in oil over the flour and crumble them.
2. Add in water as required and prepare a smooth and soft dough. Keep it aside for 10 mins.
3. After 10 mins, pinch a small ball from the dough and flatten it. Roll the dough slightly thick. Prick the flattened dough with a fork so as to avoid puffing up when frying.
4. Next, place a small katori over the dough and wrap the dough. Scrape off the extra dough keeping in mind that the dough has covered the katori well.
5. Deep fry in hot oil or bake in preheated oven at 180 degree Celsius for 30 mins.
6. Splash oil over the katori till the katori separates from the dough. Fry the katori dough, till they turn golden brown in color and crisp. (Make sure to fry the katori's on low to medium flame)
7. Drain them off in a tissue paper and keep aside. Similarly prepare other katori's. Katori's can be prepared a day before and stored in an air tight container.

For making katori chaat:

1. Assemble the katori's in a plate. Add in boiled chickpeas, boiled potatoes, moong sprouts, green chutney, tamarind chutney and curd/yogurt.
2. Further sprinkle red chilli powder, cumin powder and salt. Add in onions and tomatoes.
3. Garnish them with sev, green chutney and a few coriander leaves.
4. Serve the katori chaat immediately, sprinkling some chaat masala over it.

Pongal


Ingredients:-

1/2 cup rice
1/4th cup moong dal
1/2 tsp cumin seeds, lightly crushed
1/4th tsp asafoetida
1 tsp ginger, chopped
Water as required
Salt as required

For tempering:

2 tbsp ghee
1 tsp cumin seeds
1/2 tsp black pepper powder
10-12 curry leaves
8-10 cashews

Method:-

Roasting moong dal:

1. Roast moong dal in a small pan till they turn aromatic. Once they turn aromatic, switch off the flame and take them out in a separate bowl.
2. To the same bowl add rice in it. Rinse both the rice and moong dal a couple of times with water.

Cooking rice and lentils: 

1. Drain off all the water and add the rice and lentils to the pressure cooker.
2. Further add to it cumin seeds, asafoetida, ginger and salt. Add about 3-3.5 cups of water depending upon the consistency you want.
3. Pressure cook them for 5-6 whistles. Once the pressure settles down, you can check the consistency. If the Pongal consistency is like that of a pulao, then add some hot water to it and mix it very well.
4. Both the rice and lentils should be cooked very well. You can even slightly mash the rice and lentils if you wish to. Keep them aside.

Making Pongal:

1. In a small pan, heat 2 tbsp ghee. Add to it cumin seeds and splutter them.
2. Next add cashews to it and roast them till they turn golden brown. Add to it black pepper powder and curry leaves. Stir well till the curry leaves turn crisp.
3. Switch off the flame. Pour this entire tempering over the Pongal and mix them well. 
4. Cover the Pongal with a lid and keep it aside for 5-10 mins. All the flavors of the tempering gets infused with the Pongal and gets a nice aroma.
5. Serve hot Pongal with coconut chutney or sambhar.

Litti Chokha


Ingredients:-

For Litti:

1 cup whole wheat flour
1/2 tsp salt
1 tbsp ghee
Water as required

For Litti stuffing:

1/2 cup sattu (roasted gram flour)
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp carom seeds
1/2 tsp nigella seeds
1/2 tsp red chilli powder
1-2 tsp green chillies, chopped
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
2 tbsp coriander leaves, chopped
1/4th tsp black salt
Salt as required
2 tbsp lemon juice
2 tbsp mustard oil
1-2 tbsp water

For Aloo Chokha:

2 medium potatoes
1/4th cup onions, chopped
1/2 tsp green chillies, chopped
1/2 tsp garlic, chopped
1/2 tsp mustard oil
1/2 tsp lemon juice
Salt as required

For Tamatar Chokha:

2 medium tomatoes
1/2 tsp green chillies, chopped
1/2 tsp garlic, chopped
1/2 tsp mustard oil
1/2 tsp lemon juice
Salt as required

Method:-

Preparing dough:

1. In a mixing bowl, take wheat flour, salt and ghee. Add water in parts and knead to a soft and smooth dough.
2. Cover the dough and keep aside for 30 mins.

Making litti stuffing:

1. In a grinder take cumin seeds and fennel seeds and crush them lightly. Keep them aside.
2. In a mixing bowl take sattu. Add in the lightly crushed cumin seeds and fennel seeds.
3. Further add in carom seeds, nigella seeds, red chilli powder, green chillies, ginger, garlic, coriander leaves, black salt and salt. Also add lemon juice and mustard oil to it. 
4. Mix them very well. Sprinkle water to it. The stuffing mixture should neither be too dry nor too moist. So, add in the water accordingly.

Stuffing and shaping litti:

1. Make small or medium sized balls from the dough. Roll each dough to a circle of 5-6 inches.
2. Place 2 tbsp of stuffing in the center. Pleat and join the edges. Roll the stuffed balls in your hands to get a round shape.
3. Keep the prepared littis in a napkin, so that the dough does not dry out.
4. Grease the baking tray and place the littis on it. 

Baking Littis:

1. Preheat the oven at 200 degree Celsius for 10 mins. Place the littis in the oven at 200 degree Celsius for 12 mins.
2. After 12 mins, remove the tray and flip off each litti. Keep the tray back in the oven and bake the littis for 12 mins. 
3. Keep repeating this process till the littis turn golden brown in color. This process generally takes a longer time about 45-60 mins.
4. Brush the littis with some melted ghee. 
5. Serve these littis with aloo chokha and tamatar chokha.

Making Aloo Chokha:

1. Steam potatoes till they are cooked well. Once the potatoes become warm, peel and mash them.
2. Further add to it, onions, green chillies, garlic, mustard oil, lemon juice and salt. Mix them very well. 

Making Tamatar Chokha:

1. Rinse tomatoes with water. Then place them in a wired grill rack and start roasting the tomatoes. Roast the tomatoes till they are completely cooked from within.
2. Once the tomatoes cool down, peel them off and remove the charred skin from the tomatoes. Chop the tomatoes and add them in a mixing bowl along with the extracted juice.
3. Further add to it, green chillies, garlic, mustard oil, lemon juice and salt. Mix them very well.