Raw Banana Paratha (Kachhe Kele ke Paranthe)

 


Ingredients:-

For the dough:

1 cup wheat flour

1/4 tsp salt

1 tbsp oil

Water for kneading

For banana stuffing:

1 large raw banana, boiled and mashed

1/4 tsp salt

1 green chilli, crushed

1 inch ginger, crushed

1/2 tsp amchur(dry mango powder0

2 tbsp corainder leaves, finely chopped

Method:-

To knead the dough:

1. In a bowl, take a cup of wheat flour (aata). Make a well in the center. Add in the salt and oil. 

2. Next, add in water in parts as required and knead to smooth and soft dough. Cover and keep the dough aside for 30 mins. 

To make stuffing:

1. Firstly, pressure cook the raw bananas with their peel on for 4-5 whistles or 10 mins. Do not be in a hurry, as we want the bananas to be soft and tender. 

2. Now, remove the water and allow them to cool. When you're comfortable to touch them, peel the bananas and transfer them to a big bowl. 

3. Mash the bananas with a fork. Now, add in the crushed chilli, crushed ginger, salt, dry mango powder (amchur) and finely chopped coriander leaves. Give them a good mix until all the spices are well combined.  Keep the stuffing aside. 

To make the paratha:

1. Firstly, pinch a medium sized ball dough. Roll and flatten it. Dust the rolled dough with some flour and roll it in a circle. 

2. Now, place 1 tbsp of the stuffing in the center. Take the edge and start pleating as well as bringing all the pleats in the center. Join the pleats together. Gently press the pleats from the center.

3. Sprinkle some flour and roll them again with light hands to the same size as that of a roti. 

4. Now, on a hot tawa, place the rolled paratha. Make sure the tawa is hot or else the paratha would turn hard. 

5. When the base is partly cooked, flip the banana paratha. Spread some oil over it. Flip again and spread some oil on this side too. A well made and well roasted paratha will puff up. 

6. Flip the paratha till both the sides are cooked properly. You would see crisp brown spots on the paratha. 

7. Make all the banana paratha's in the similar way and stack them up in a casserole or roti basket. 

8. Finally, serve the raw banana paranthe (kachhe kele ke paranthe) with some pickle or curd. 

Gujarati Fafda

 


Ingredients:-

1 cup gram flour(besan)

1/4 tsp carom seeds

8-10 black pepper, coarsely crushed

1/4 tsp turmeric powder

A pinch of asafoetida

1/8 tsp baking soda

Water as required

2 tbsp oil

Salt as required

Method:-

1. Firstly, in a large bowl, take gram flour(besan). Add carom seeds, crushed black pepper, turmeric powder, asafoetida and baking soda. Mix them with a spoon. 

2. Now, add in 3/4 tsp salt or add as required. Mix them again. Now, add water in parts and knead to a stiff dough. Further add in oil and continue to knead till the besan absorbs the water. Knead till you get a soft dough. Cover with a wet kitchen towel and keep the dough aside for 30 mins. 

3. After 30 mins, make small balls from the dough. Cover them with a wet kitchen towel, so that they do not become dry. 

4.  Now, on a wooden board spread oil very lightly. Now, with the heels of your palms, with a light pressure, press and flatten the dough ball and at the same time move the palms forward. 

5. If too much pressure is applied, then the fafda will stick to the board and will break while lifting. So, apply very light pressure to the dough balls. 

6. You will get a long, elongated shaped fafda. With light hands, pick it up from the board. Keep it on a separate greased plate. Make all the fafda's in the similar way. Cover them with a wet kitchen towel, so that they do not dry. 

7. Now, to fry the fafda's, heat oil in a kadai. When the oil becomes medium hot, add in the fafda pieces gently in the oil. Do not overcrowd the kadai. Begin to fry them on low-medium flame. 

8. When one side is golden and crisp, then gently turn over each fafda with a slotted spoon and continue to fry till they turn golden and crisp. Once done, remove them with a slotted spoon, draining off excess oil. Place them on a kitchen towel for the extra oil to be absorbed. 

9. Finally, serve the Gujarati Fafda warm or at room temperature with papaya sambharo or fafda chutney or kadhi. Fafda can also be paired and enjoyed with hot jalebis. 

Tomato Chutney

 


Ingredients:-

2 medium ripped tomatoes, chopped

2 garlic cloves, chopped

1 tsp urad dal

2 tbsp oil

1 tsp chana dal

1/4 tsp fenugreek/methi seeds

2-3 dried red chilli

1/4 tsp turmeric powder

1/2 tsp sugar

Salt as per taste

For tempering:

2 tsp oil

1/2 tsp mustard seeds

1/2 tsp urad dal

A pinch of asafoetida

A few curry leaves

Method:-

1. Firstly, in a kadai, heat oil. Next, add urad dal, chana dal, methi seeds and dried red chilli. Methi seeds gives a nice taste to the chutney. 

2. Saute them on medium-low flame till the dal turns golden brown and aromatic. Further add in the chopped garlic cloves and chopped tomatoes. Saute them well.

3. Saute them till the water evaporates and the tomato shrinks. Make sure that the water evaporates completely, else you'll get a raw taste of the chutney. Now, add in turmeric powder, sugar and salt. Mix them well. Switch off the flame. 

4. Allow the mixture to cool completely. Transfer the mixture to a blender and blend them to a smooth paste without adding any water. Keep aside. 

5. To prepare the tempering, heat oil in a pan. Once the oil is hot, add in the mustard seeds, urad dal, asafoetida and curry leaves. Allow the tempering to splutter. Pour the tempering over the chutney and mix them. 

6. Finally, serve tomato chutney with idli or dosa. 

Rava Burfi

 



Ingredients:-

4-5 tbsp ghee

3/4 cup rava/sooji

1.75 cup full cream milk

1/3 cup sugar

2 tbsp almond, powdered

2 tbsp cashew, powdered

1/4 tsp cardamom powder

A few saffron strands

Method:-

1. Firstly, in a kadai heat ghee and roast rava on low flame till the rava turns aromatic. Switch off the flame and take the roasted rava out in a bowl. 

2. Now, in the same kadai, boil 1.75 cup milk stirring occasionally in between. Now, keeping the flame on low, add in the roasted rava. Stir continuously till the rava absorbs the milk. Also make sure that no lumps are formed.

3. Further add 1/3 cup sugar. Adjust the sugar as per the sweetness you prefer. Next, add in the powdered almond and powdered cashew. Give them a good mix. 

4. Keep mixing them on low flame till the sugar dissolves. Make sure that all the ingredients are combined well and there are no lumps. 

5. Further add cardamom powder and a few saffron strands and mix well. Continue to mix them till the rava absorbs the moisture and starts separating from the kadai. 

6. Transfer the prepared mixture into a greased plate. Set them well, forming a block. Top them with some chopped pistachios and crushed saffron strands. Press them gently with light hands. 

7. Allow them to set for 30-40 mins or till they set completely. After 30 mins, cut them into square pieces or into any shape that you prefer. 

8. Finally, serve rava burfi warm or chilled. You can even store them in an airtight container for up to 2 weeks. 

Eggless Homemade Pav

 


Ingredients:-

0.65 cup warm milk

1 tsp sugar

3.5 grams dry yeast (3.5 grams=1 tsp)

1.5 cup plain flour

1/4 tsp salt

1 tbsp butter, softened

Method:-

1. Firstly, in a large mixing bowl, take 0.45 cup warm milk and 1 tsp sugar. To it add the dry yeast and mix them well. Allow them to rest in a warm place for 5 mins or till the yeast activates. 

2. Now, place a sieve and add plain flour and salt to it. Sieve the flour making sure there are no lumps. Further combine the flour and yeast mixture. Now, add 0.20 cup warm milk and continue to knead. 

3. The dough turns sticky. But continue to knead the dough for 10-15 mins without adding flour. Knead well until the dough turns soft. 

4. Next, add 1 tbsp butter and knead the dough. As you can see that the dough turns oily, but do not worry. Continue to knead the dough as the dough will absorb all the oil and turn super soft. Tuck the dough and place it in a bowl. 

5. Cover it with a cling wrap or a cloth and rest for 1-2 hours in a warm place. Allow raising the dough until it doubles in size. 

6. Now, punch the dough and knead slightly to remove the air incorporated. Further cut the dough into 6-7 equal pieces. 

7. Grease a round or rectangular tray with butter. Take a ball sized dough and form a smooth ball. Tuck the dough to prevent any scars. Place the balls into the greased tray keeping equal space between the balls. 

8. Now, brush the dough with milk without damaging the balls. Cover them with a cling wrap or a wet cloth and allow them to rest for 20 mins or until the balls reach the brim of the tray. 

9. Preheat and bake the pav at 180 degree Celsius for 20 mins or until the pav turns golden brown from top. Once you take out the pav from the oven, brush with butter to get a shiny look. Cover with a wet cloth to get a soft pav for 10 mins. 

10. Finally, enjoy eggless homemade pav while making pav bhaji, misal pav or vada pav. 

Banana Cutlet

 


Ingredients:-

2 medium plantains (raw banana)

2-3 green chilli, crushed

1 inch ginger, crushed

Salt according to taste

1 tsp lemon juice

1/4 tsp dry mango powder (amchur)

1/4 tsp mixed herbs

Method:-

1. Firstly, pressure cook the raw bananas with their peel on for 4-5 whistles or 10 mins. Do not be in a hurry, as we want the bananas to be soft and tender. 

2. Now, remove the water and allow them to cool. When you're comfortable to touch them, peel the bananas and transfer them to a big bowl. 

3. Mash the bananas with a fork. Now, add in the crushed chilli, crushed ginger, salt, lemon juice, dry mango powder (amchur) and mixed herbs. Give them a good mix until all the spices are well combined. 

4. Next, grease your hands and shape the cutlets out of the dough. Further deep fry the cutlets in low-medium flame for 5-10 mins , turning occasionally until they turn golden brown in color. 

5. Finally, serve hot and crispy banana cutlets immediately with coriander or tamarind chutney. 

Chilli Baby Corn

 


Ingredients:-

For frying baby corn:

2 cup water

6 baby corn, chopped

1/4 cup all purpose flour

2 tbsp cornflour

1/4 tsp red chilli powder

1/4 tsp black pepper powder

1/4 tsp ginger paste

1/2 tsp salt

1/4 cup water

For corn flour slurry:

1 tsp cornflour

1/4 cup water

Other ingredients:

2.5 tsp oil

1 green chilli, slit

1 inch ginger, finely chopped

1/4 onion, petals

1/4 capsicum, cubed

1.5 tbsp tomato ketchup

1 tbsp vinegar

1 tbsp soy sauce

1 tbsp schezwan sauce

1/4 tsp black pepper powder

1/4 tsp sugar

1/4 tsp salt

Method:-

To fry baby corn:

1. Firstly, in a pan boil 2 cup water. Add in the chopped baby corn and simmer for 5-10 mins. Drain off the baby corn and keep aside. 

2. Now, in a large mixing bowl, take all purpose flour and corn flour. Further add in red chilli powder, black pepper powder, ginger paste and salt. 

3. Now, add in water to prepare a smooth lump free batter. Further add in the blanched baby corn and coat well. 

4. Deep fry the coated baby corn in hot oil until they turn golden and crisp. Drain off the fried baby corn over a kitchen paper towel to remove excess oil. Keep them aside.

To make chilli baby corn:

1. Firstly, in a kadai, heat oil and saute green chilli and chopped ginger on medium flame. Now, add in the onion petals and cubed capsicum and saute them well on medium flame. 

2. Further add in the tomato ketchup, vinegar, soy sauce, schezwan sauce, black pepper powder, sugar and salt. Mix them well and saute for a minute. 

3. Next, add in the cornflour slurry. Give them a good mix until the gravy slightly thickens and turns translucent.

4. Further add in the fried baby corn and mix them gently making sure that the sauce has coated well uniformly. 

5. Finally, serve hot and crispy chilli baby corn immediately.

Cashew-Shaped Crackers

 


Ingredients:-

1 cup all purpose flour

1/4 cup rava/semolina

3 tbsp ghee

1/2 tsp salt

1/2 tsp carom seeds

Method:-

1. Firstly, in a large bowl, mix the all purpose flour with rava, carom seeds and salt. Add in the ghee and mix them to get a crumbly texture. 

2. Now, add in warm water in parts to make a pliable dough. The dough should neither be too soft nor too hard. 

3. Cover the dough and let it rest for 15-20 mins. After 20 mins, knead the dough slightly and roll it to 1 cm thick. 

4. Now, using a circular object, cut the dough into half moon shape. Keep shaping as many as you can and keep them aside to be fried in batches. Gather the rest of the dough and the discarded shape. Knead and roll again. Continue making as many shapes as you can. 

5. To fry the crackers, heat oil. When the oil gets medium hot, drop the crackers in batches without overcrowding the kadai. Fry them on medium flame, tossing gently in between. 

6. Fry the crackers for 10-12 mins or till they turn golden brown in color. Make sure to toss in between for even coloring. 

7. Once done, take them out in a kitchen paper towel to remove excess oil. Prepare the remaining batches in the same way. 

8. Finally, sprinkle some salt and dry mango powder(amchur) over the crackers and toss them around. Serve them with evening tea as a tea-time snack. Alternatively, you can store the cashew-shaped crackers in an airtight container for about 2 weeks.  

Veg Zingy Parcel


Ingredients:-

For the dough:

1 cup all purpose flour

1 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

1 tbsp sugar

1/2 cup curd

For the stuffing:

1 tsp butter

1 tomato, finely chopped

1 onion, finely chopped

1/4 capsicum, finely chopped

1 tsp oregano

1 tsp chilli flakes

3 tbsp tomato ketchup

1 tbsp schezwan sauce

150 gm paneer, diced

1 tsp salt

Method:-

To make the dough:

1. Firstly, in a large bowl take all purpose flour, salt, baking powder, baking soda and sugar. Mix them well. 

2. Now, add curd in parts and knead to a soft and smooth dough. You'll see that the dough is sticky. Transfer the dough to a work surface/platform and knead the dough again with some greased hands till it turns soft and smooth. 

3. Cover and rest the dough for an hour. 

To make the stuffing:

1. Firstly, in a kadai, heat 1 tsp butter. Then add the chopped tomatoes and salt to it and saute them till they turn mushy. 

2. Next, add in the chopped onions and saute them for a few seconds. Then add in the chopped capsicum and saute them well. 

3. Further add in oregano, chilli flakes, tomato ketchup and schezwan sauce. Mix them well with the veggies. 

4. Lastly, add in the diced paneer and mix them well with light hands. Cook for a minute or two till the paneer absorbs all the flavors. The stuffing is ready. Allow it cool for 5-10 mins. 

To make veg zingy parcel:

1. Knead the dough again to remove the air present in it. Divide the dough into 5 equal portions.

2. Roll out each portion of the dough into a thick disc dusting flour in between as required. 

3. Fold the sides to make a triangle shape. Apply water all over the triangular flattened dough and press them slightly. 

4. Place about 1 tbsp of the stuffing in the center. Now, to make the parcel, seal the edges using little water to prevent it from opening up while baking. Prepare all the parcels in the same way. 

5. Preheat the oven at 180 degree Celsius for 10 mins. 

6. Place the prepared parcels in a greased baking tray. Now, in a small bowl, take some milk and sugar and mix them till the sugar dissolves in the milk. Brush the milk all over the parcel. Then sprinkle some italian seasoning on each parcel. 

7. Place the baking tray in the oven and bake for 15-20 mins at 200 degree Celsius till the parcels turn golden brown in color. 

8. Once the parcels are ready, brush them with butter.

9. Finally, serve hot and crunchy veg zingy parcels immediately.

Rajasthani Dal Bati Churma

 



Ingredients:-

For Bati:

1 1/2 cup wheat flour

1/4 tsp salt

1/4 tsp baking powder

2 tbsp ghee

Water to knead

For Churma:

3 bati

2 tbsp ghee

3 tbsp powdered sugar

2 tbsp cashew and almond, chopped

1/4 tsp cardamom powder

For Dal:

1/2 cup green moong dal, split

1/4 cup masoor dal

1/4 cup chana dal

3 cup water

3 tsp ghee

1 tsp mustard seeds

1 tsp cumin seeds

A pinch of asafoetida

1/2 onion, finely chopped

1 tsp ginger-garlic paste

1 green chilli, finely chopped

1 tomato, finely chopped

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1/4 tsp garam masala

1 tsp salt

1 cup water

2 tbsp coriander leaves, finely chopped

Method:-

To make bati:

1. Firstly, in a large bowl, take wheat flour, salt, baking powder and ghee. Mix them well to get a crumbly texture. Now, add water as required and knead to a slightly stiff dough. Keep it aside for 30 mins. 

2. After 30 mins, pinch a small ball sized dough and roll it. Roll the remaining dough in the same manner and keep aside. 

3. Now, heat appe pan on low flame with a few drops of ghee. Place the rolled bati in each mould. Cover and cook on low flame for 10-15 mins. Flip over and cook the other side too for 10-15 mins. 

4. You can see that the bati is cooked from all sides and also from inside. Soak the bati in ghee for 10-15 mins to make it soft from inside. The bati is ready. 

To make churma:

1. Firstly, take 3 prepared bati and break them in a grinder. Grind them to a coarse powder. 

2. Now, heat a pan with 2 tbsp of ghee. Roast the powdered bati on low flame for 5-7 mins or till it turns golden and aromatic. 

3. Cool the mixture completely. Further add in the powdered sugar, chopped cashews and almonds and cardamom powder. Give them a good mix. The churma is ready. 

To make dal:

1. Firstly, in a pressure cooker, take green moong dal, masoor dal and chana dal. Further add a pinch of salt, turmeric powder and water to it. Pressure cook the dal for 4 whistles. 

2. Now, in a large kadai, heat 2 tsp ghee and splutter mustard seeds, cumin seeds and asafoetida. Further add the finely chopped onions, ginger-garlic paste and chopped green chilli. Saute them well. 

3. Now, add the finely chopped tomato and saute well. Further add in turmeric powder, red chilli powder, garam masala and salt. Saute them well on low flame. 

4. Next, add in the cooked dal along with a cup of water. Mix them well. Simmer and boil for 5-10 mins or till the dal absorbs the masala. Lastly, add in the chopped coriander leaves and mix them well. 

5. Finally, serve Rajasthani dal bati churma with green chilli. 



Bengali Sandesh



Ingredients:-

3 cup full cream milk
3-4 tbsp curd/lemon juice
2 1/2 tbsp powdered sugar
1/4 tsp cardamom powder
A few saffron strands
1 tbsp pistachios/almonds to garnish

Method:-

1. Firstly, boil 3 cup full cream milk in a heavy bottomed pan stirring occasionally in between.
2. Turn off the flame and add 3-4 tbsp curd/lemon juice to the boiled milk. Mix them well till the milk curdles.
3. Drain off the curdled milk using a muslin cloth. Rinse with cold water making sure that the paneer remains soft. However, rinsing is not required if the milk is curdled through curd.
4. Squeeze and drain off the water. Now, hang the cloth along with the paneer for 25-30 mins. Keep a note of not hanging it for a long time, as in that case the paneer looses its moisture completely.
5. After 30 mins, mash the paneer well for 8-10 mins. Mash till the paneer turns smooth and soft.
6. Now, add 2 1/2 tbsp powdered sugar and combine well. Transfer the paneer dough to the kadai.
7. Cook for 5 mins on low flame by spreading and mashing the paneer well. Do not overcook as the paneer loses its moisture and becomes crumbly.
8. Further add in 1/4 tsp cardamom powder and a few saffron strands and mix them well. Allow the paneer to cool for 5 mins.
9. Now, once its lightly cooled, prepare small balls and make a dent in the center.
10. Finally, garnish Bengali Sandesh with pistachios/almonds and serve them. You can even store sandesh in refrigerator for a week and serve as required.

Rava Balls



Ingredients:-

For rava balls:

1 cup rava/sooji, coarse
3 tsp oil
1 green chilli, finely chopped
1 inch ginger, finely chopped
2 1/2 cup water
1/2 tsp salt

For tempering:

3 tsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
1/2 tsp chana dal
3-4 cashews, halved
A few curry leaves
1 dried red chilli, broken
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/4 tsp salt
2 tbsp coriander leaves, finely chopped
2 tsp lemon juice

Method:-

1. Firstly, in a pan, dry roast rava/sooji on low flame till they turn aromatic. Switch off the flame and keep aside.
2. Now, in a large kadai, heat oil and saute the chopped ginger and green chilli. Pour in water and then add salt to it. Mix them well. Get the water to a boil.
3. Keeping the flame on low, start adding the roasted rava slowly, stirring continuously with the other hand so that no lumps are formed. Mix them continuously till the rava absorbs the water.
4. Cover and cook for 2-3 mins till the rava turns soft. Transfer the cooked rava into a mixing bowl and allow it to cool slightly.
5. Knead the rava for about 5 mins without adding any water. Now prepare small balls from the dough without any cracks.
6. Grease the steamer pan and place the rava balls in the steamer pan. Steam the balls for 10 mins or until the balls are cooked well. Keep the balls aside.
7. Now, in a large kadai, heat oil. To it add the mustard seeds, cumin seeds, urad dal, chana dal, cashews, curry leaves and dried red chilli. Saute and splutter them on low-medium flame.
8. Next, add turmeric powder, red chilli powder and salt. Saute them well. Further add in the steamed rava balls and mix gently till the spices are uniformly coated with the balls.
9. Next, add in the chopped coriander leaves and lemon juice. Mix them well.
10. Finally, serve and enjoy rava balls with coriander chutney.

Chinese Bhel



Ingredients:-

For fried noodles:

4 cup water
1/2 tsp salt
1 tsp oil
2 pack noodles
Oil for frying

For Chinese bhel:

2.5 tsp oil
2 clove garlic, finely chopped
1 inch ginger, finely chopped
1/2 onion, finely chopped
1/2 capsicum, sliced
1/2 carrot, shredded
2.5 tbsp schezwan sauce
2 tbsp tomato ketchup
1.5 tsp soya sauce
1.5 tbsp vinegar
1/2 tsp black pepper powder
1/4 tsp salt

Method:-

1. Firstly, to prepare the fried noodles, boil water in a large pan along with salt and oil. Once the water starts boiling, add in the noodles and boil them till al dente. Drain off the water and pour cold water to stop further cooking.
2. Once the noodles are cooled and dried completely, spread a handful of the cooked noodles in hot oil. Stir occasionally and fry them from both the sides till they turn golden and crisp. Strain off the fried noodles onto the paper napkin to absorb excess oil. Similarly prepare all the remaining batches.
3. Once the fried noodles cool slightly, take them in a bowl and crush them slightly. Crush all the fried noodles slightly and keep aside.
4. Now, to prepare the bhel, heat oil in a kadai and saute ginger and garlic. Further add in the finely chopped onion, sliced capsicum and shredded carrot. You may even add in vegetables of your choice. Saute them till they are half cooked yet remain crunchy.
5. Next add in schezwan sauce, tomato ketchup, soya sauce, vinegar, black pepper powder and salt. You can add in the sauce's as per your spice level. Mix them well on medium flame till the sauce combines well.
6. Now, add in the fried, crushed noodles to the masala mixture and mix them well. You can add in some spring onions for a better taste.
7. Finally, serve spicy and crunchy Chinese bhel immediately.

White Sauce Pasta




Ingredients:-

For white sauce:

2 tbsp butter
3 tbsp all purpose flour
1 cup chilled milk
1/4 tsp black pepper powder
A pinch of mixed herbs/oregano
Salt as required

Other ingredients:

2 cup penne pasta
2 tbsp oil
2 clove garlic, chopped
1/2 onion, chopped
1/2 capsicum, chopped
1/2 tsp black pepper powder
1/2 tsp salt
Chilli flakes for garnishing
Grated cheese for garnishing

Method:-

To make white sauce:

1. Firstly, heat a saucepan at low flame. Add in2 tbsp of butter. As soon as the butter starts melting, add in 3 tbsp of all purpose flour. 
2. With the help of a wired whisk, stir the flour quickly as soon as you add it. Keep stirring the flour, so that no lumps are formed. Saute the flour, till you get a nice aroma but do not burn them. 
3. On a low flame, add in 1 cup of chilled milk. Pour in the milk with one hand and keep stirring the sauce mixture with the other one. 
4. Keep stirring continuously till the milk heats up. Simmer the sauce on low flame till it thickens. Switch off the flame once the sauce thickens. 
5. Now, add in 1/4 tsp black pepper powder, a pinch of mixed herbs or oregano and salt as required. Mix them very well and keep aside. The white sauce is ready. 
6. Also keep in mind that on cooling the white sauce thickens more, so adjust the consistency accordingly.

To make white sauce pasta:

1. Firstly, in a pan, boil about 6 cup water and 1 tsp salt. Once the water comes to boil, add 2 cup penne pasta. Boil them until the pasta is cooked al dente. Drain off the pasta and keep aside.
2. Now, in a pan, heat 2 tbsp oil and saute 2 clove chopped garlic. Next, add 1/2 chopped onion and 1/2 chopped capsicum. Saute them for a minute or until the vegetables shrink slightly. Do not overcook as the vegetables should have a light crunch. 
3. Further add in 1/2 tsp black pepper powder and 1/2 tsp salt. Saute them for a few seconds. 
4. Now, add in the cooked pasta and give it a mix. Further add in the white sauce and combine well. Cook them for a minute. 
5. Finally, sprinkle some grated cheese and chilli flakes over the white sauce pasta and serve immediately.

Vegetable Lasagna

 



Ingredients:-

For Pasta Sheets:

1 1/2 cup all purpose flour
1 tsp salt
1 tbsp oil
Water as required to knead the dough
Dry flour to roll the sheets

For vegetable layer:

2 tbsp oil
3-4 garlic cloves, finely chopped
1 tsp oregano
1 tsp chilli flakes
3/4 onion, chopped
1/2 carrot, chopped
3-4 beans, chopped
1/2 capsicum, chopped
1/2 cup spinach and coriander, chopped
1 tsp salt
1 tsp black pepper powder

For assembling:

1 cup grated cheese
1 cup white sauce
1 cup red sauce

Method:-

To make pasta sheets:

1. In a mixing bowl, add in the all purpose flour, salt and oil. Mix them well to get a crumbly texture. Further add in water as required to form a smooth and soft dough. Knead the dough for 5 mins. Cover and keep aside for 30 mins. 
2. Now, divide the dough into 4 equal portions. Take one portion of the dough and sprinkle a good amount of dry flour over the dough. Start rolling the dough using a rolling pin. Dust in between as required as you need to prepare very thin sheets. Roll them thin and to the size of your pan where you'll be preparing the lasagna. 
3. Prepare all the sheets in the similar manner. Place the sheets on the newspaper or an oven rack and dry them under the fan for 30-40 mins or till they completely dry out. The pasta sheets are ready. 

To make vegetable layer:

1. Firstly, in a pan, heat oil. To it, add the chopped garlic cloves and saute for a few seconds. Next, add in oregano and chilli flakes. Saute them till the oil becomes fragrant but do not burn them. 
2. Now, add in the chopped onions and saute them till they turn translucent. Further add in the chopped carrot, beans and capsicum. You can also use in any veggies of your choice.  Saute them for 3-4 mins on high flame.
3. Next, add in salt and black pepper powder. Mix them well. Now, add in the chopped spinach and coriander. Saute and toss them till they become dry on medium flame for 2-3 mins. Turn off the flame and take them out in a bowl. Keep aside. 

To make red sauce:

1. Firstly, make crisscross on the base of 2 tomatoes and place them in boiling water for 4-5 mins or till the skin begins to peel.
2. Drain the tomatoes and cool completely. Peel and roughly chop the tomatoes. Blend the tomatoes to a smooth puree. Keep aside.
3. Now, in a non-stick pan, heat 1/2 tsp oil. Add 1 tsp chopped garlic cloves and saute on medium flame for a few seconds.
4. Add 1/4 cup chopped onions and saute for 1-2 mins on medium flame. Now add the prepared tomato puree, 1/2 tsp mixed herbs, 1 tbsp tomato ketchup, 1/4 tsp red chilli powder, 1/4 tsp sugar and salt as per taste. Mix them well and cook on medium flame for 2-3 mins or till the sauce thickens while stirring occasionally .
5. The red sauce is ready. Switch off the flame and keep aside.

To make white sauce:

1. Firstly, heat a saucepan at low flame. Add in 2 tbsp of butter. As soon as the butter starts melting, add in 3 tbsp of all purpose flour. 
2. With the help of a wired whisk, stir the flour quickly as soon as you add it. Keep stirring the flour, so that no lumps are formed. Saute the flour, till you get a nice aroma but do not burn them. 
3. On a low flame, add in 1 cup of chilled milk. Pour in the milk with one hand and keep stirring the sauce mixture with the other one. 
4. Keep stirring continuously till the milk heats up. Simmer the sauce on low flame till it thickens. Switch off the flame once the sauce thickens. 
5. Now, add in 1/4 tsp black pepper powder, a pinch of mixed herbs or oregano and salt as required. Mix them very well and keep aside. The white sauce is ready. 
6. Also keep in mind that on cooling the white sauce thickens more, so adjust the consistency accordingly.

Assembling lasagna and baking:

1. Pre-heat the oven at 180 degree Celsius. 
2. In a baking pan, take about 2 tbsp of red sauce and spread them evenly. Now place one lasagna sheet on top of the sauce. 
3. Next, add in some red and white sauce over the lasagna and spread them. Further add in the prepared vegetables and some grated cheese.
4. To make it slightly more cheesy, add some white sauce on top. Repeat the steps again and again till the last layer. 
5. In the last layer, spread some generous amount of red and white sauce, veggies and lots of cheese. 
6. Now, cover the baking pan with aluminum foil, making sure that the foil does not touch the sauce and cheese. 
7. Place the pan in the oven and bake the lasagna for 20 mins. After 20 mins, remove the aluminum foil and again bake them for 10-15 mins. Your lasagna is ready.
8. Take out the pan from the oven and allow it to cool for 10-15 mins so that the cheese settles down. 
9. Finally, using a cutter knife, cut the lasagna into squares and serve immediately. 

Matar Paratha



Ingredients:-

For matar paste:

3/4 cup peas, boiled
2 tbsp coriander leaves, chopped
1/2 inch ginger
1-2 green chilli, roughly chopped
1-2 tbsp water

Other ingredients:

1 cup wheat flour
1/2 tsp cumin seeds
1/4 tsp garam masala
1/4 tsp amchur
1/4 tsp salt
1 tsp oil
Water to knead

Method:-

1. Firstly, in a blender, take peas, coriander leaves, ginger and green chilli. Blend them to a smooth paste by adding water as required. Keep aside.
2. To prepare the dough take wheat flour in a mixing bowl. To it add the cumin seeds, garam masala, amchur, salt and oil. Mix them well so that all the spices are well combined.
3. Now, add in the matar paste and mix them well. Further add in water as required and knead to get a soft and smooth dough. Keep the dough aside for 10-15 mins.
4. After resting, pinch a small ball sized dough, roll and flatten it. Sprinkle some flour over the flattened dough. Roll it to a thin circle, while dusting some flour in between.
5. Now, on a hot tawa place the rolled paratha and cook for a minute or so. When the base is partly cooked, flip the paratha. Spread some oil/ghee on both sides till both the sides are cooked properly. Prepare all the paratha's in the same way.
6. Finally, serve matar paratha with curd and green chutney.

Moong Dal Pakoda



Ingredients:-

3/4 cup moong dal
2-3 green chillies, roughly chopped
1 inch ginger, chopped
A pinch of asafoetida
Salt as required
1/4 tsp red chilli powder
1/4 tsp garam masala

Method:-

1. Soak the moong dal in enough water for 5-6 hours or overnight. Drain off the water and add them to a grinder.
2. Next, add the chopped green chillies and ginger. Add some water and grind them to smooth paste. Remove the batter in a bowl. Add in water if required.
3. Now, add in salt, asafoetida, red chilli powder and garam masala to the batter and mix them very well. Stir the batter vigorously for a minute or two.
4. Heat oil in a kadhai. Drop spoonful's of the batter in medium hot oil and fry them till they turn golden and crisp.
5. Once done, drain the pakoda's on a kitchen paper towel to remove excess oil.
6. Finally, serve moong dal pakoda's hot or warm with coriander chutney, tamarind chutney or tomato ketchup.

Potato Tacos



Ingredients:-

For taco shells:

3/4 cup all purpose flour
1/4 tsp salt
1/4 tsp baking powder
1.5 tbsp oil
Water to knead

For stuffing:

1 tbsp mustard oil
1 large potato, boiled and mashed
3/4 onion, finely chopped
3 dried red chillies
2 tbsp coriander leaves, finely chopped
1/4 tsp mixed herbs
Salt to taste

For assembling:

Schezwan sauce
3/4 cup grated processed cheese

Method:-

To prepare taco shells:

1. Firstly, in a large bowl, take all purpose flour, salt, baking powder and oil. Mix them well to get a crumble texture.
2. Now add water in parts and knead them to a soft dough. Grease the dough with some oil and keep it aside for 15-20 mins.
3. After resting, knead the dough slightly. Now, pinch a lemon sized dough, dust it with some flour and start rolling it with a rolling pin. Roll it neither too thick nor too thin. Prepare all the taco sheets in the same manner and keep aside.
4. Next, heat a non-stick pan. Place one taco sheet on the heated pan and semi-roast them from both the sides without adding oil. Prepare all the taco sheets in the same manner and keep aside.

To prepare stuffing:

1. Firstly, heat mustard oil in a pan. Then add in the chopped onions and fry till they turn translucent. Take them out from the pan and keep aside.
2. Now, in the same pan, add the dried red chillies and fry them till they turn crisp. Take them out from the pan and keep aside. (Add in the chillies as per your spice level).
3. On cooling, add some salt to the dried red chillies and crush them together to a semi-fine powder. Now, mix the onions to the crushed chilli.
4. Further, take the mashed potatoes, chopped coriander leaves, mixed herbs, salt and mix them very well with the crushed chilli. The taco stuffing is ready.

Assembling potato tacos:

1. Firstly, take a taco sheet and apply schezwan sauce on it. Now spread some grated cheese on half the taco sheet.
2. Next, place the stuffing on the cheese (on half taco sheet). Then, again top the stuffing with some cheese.
3. Now, fold the taco sheets to half and press the taco sheet gently. The taco is ready. Prepare all the tacos in the similar way and keep aside.
4. Now, heat a griddle pan and put a tsp of butter or oil on the pan. Now, place 2 tacos on the pan and cook them on medium flame till both the sides turn golden and crisp. Remember to cook the sides too.
5. Finally, your hot and crispy potato tacos are ready to be served.

Schezwan Fried Rice



Ingredients:-

1 cup basmati rice, cooked
2 tbsp oil
2 garlic cloves, finely chopped (optional)
1/2 onion, finely chopped
1/2 carrot, finely chopped
4-5 beans, finely chopped
1/4 capsicum, finely chopped
2-3 tbsp schezwan sauce
1/4 tsp black pepper powder
2 tbsp vinegar
Salt to taste

Method:-

1. Firstly, heat oil in a kadhai. To it add the garlic cloves and onions. Saute them well. Now add in the finely chopped carrot and beans. Stir and fry them for 2-3 mins.
2. Next, add the finely chopped capsicum. (You can even add vegetables of your choice). Fry all the vegetables on high flame for about 2-3 mins.
3. Further add in schezwan sauce when the veggies are almost cooked. (Add in the schezwan sauce as per your spice level). Mix the sauce well with the veggies.
4. Now, add in the cooked rice. Further add in salt, black pepper powder and vinegar. Mix the rice gently so that it gets coated with the veggies and sauce.
5. Finally, serve schezwan fried rice, hot with manchurian gravy.

Nepali Aloo Dum



Ingredients:-

2 large potatoes, boiled and cubed
2 tbsp mustard oil
1 tsp black cumin/kalonji
1 medium tomato
2 garlic cloves, chopped
4-5 dried red chilli
1/2 tsp red chilli powder
Salt to taste
A pinch of orange-red food color
Water as required

Method:-

1. Firstly, boil water in a pan. To the boiling water add the tomato and dried red chilli. Allow them to boil till the skin of the tomatoes start peeling off. Switch off the flame.
2. On cooling, transfer the peeled tomato and dried red chilli to a blender along with the chopped garlic cloves. Blend them to a smooth paste. Keep aside.
3. Now, take a pinch of orange-red food color in a small bowl. To it add about a tsp of water and keep aside.
4. Next, heat mustard oil in a pan. Add black cumin to it and let it splutter. Next, add in the tomato paste. Further add in salt and red chilli powder. Cook them for 2 mins.
5. Now, add in the cubed potatoes and mix them well with the base. Now add in the food color and give it a good mix. Cover and let it simmer till the base thickens.
6. Add water as required, if you want gravy aloo dum and cook them for a minute.
7. Finally, serve nepali aloo dum as it is or you can even serve them with bhujia or sel roti.

Sel Roti



Ingredients:-

1 cup uncooked rice
2 tbsp sugar
1.5 tbsp ghee/clarified butter
1/4 cup milk
1 tbsp rice flour (optional)

Method:-

1. Firstly, wash a cup of uncooked rice and soak it for 7-8 hours or overnight. Next day drain out the water and put them in a mixer grinder.
2. Add in the sugar, ghee and milk to the grinder. Grind them to a paste for 3-4 minutes. Make sure to grind them in intervals. Take the batter out in a bowl.
3. The batter should be thick yet in flowing consistency. If you feel the batter is too liquid, then add rice flour to it.
4. Now, cut the top portion of a plastic bottle. Fill in the batter and practice making circles in the bowl itself.
5. Heat oil. Drop the batter into the hot oil making round circles. The oil should be hot enough to make the sel roti. Fry them on medium flame till both the sides of the sel roti turn golden brown in color.
6. Finally, serve hot and crispy sel roti with spicy aloo dum.

Wheat Pizza without Yeast



Ingredients:-

For Pizza sauce:

2 large tomatoes
1/2 tbsp oil
1 tsp finely chopped garlic cloves
1/4 cup finely chopped onions
1/2 tsp mixed herbs
1 tbsp tomato ketchup
1/4 tsp red chilli powder
Salt to taste
1/4 tsp sugar

For pizza dough:

2 cup wheat flour
1/4 cup curd
1 tsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tbsp oil
3/4 cup water

For topping:

4 tsp pizza sauce
Small cubes onion
A few sliced capsicum
Small cubes tomato
1 cup mozzarella cheese, grated
1/4 tsp chilli flakes
1/4 tsp mixed herbs

Method:-

To make pizza sauce:

1. Firstly, make criss cross on the base of the tomatoes and place them in boiling water for 4-5 mins or till the skin begins to peel.
2. Drain the tomatoes and cool completely. Peel and roughly chop the tomatoes. Blend the tomatoes to a smooth puree. Keep aside.
3. Now, in a non-stick pan, heat oil. Add the chopped garlic cloves and saute on medium flame for a few seconds.
4. Add the chopped onions and saute for 1-2 mins on medium flame. Now add the prepared tomato puree, mixed herbs, tomato ketchup, red chilli powder, sugar and salt. Mix them well and cook on medium flame for 2-3 mins or till the sauce thickens while stirring occasionally .
5. The pizza sauce is ready. Switch off the flame and keep aside.

To make pizza:

1. Firstly, in a large mixing bowl take curd, baking powder, baking soda, salt and oil. Mix them well till they turn frothy.
2. Now add wheat flour to it and mix well. Add water as required and begin to knead the dough. Knead to a soft and smooth dough. Grease the dough with oil. Cover and allow it to rest for 30-40 mins.
3. Slightly knead again to make sure the dough is soft. Divide the dough into 2 halves. Take one half of the dough and dust it with wheat flour. Roll gently to get a thickness of 2 mm. Roll the edges of the flattened dough slightly. Similarly prepare the other half.
4. Prick the flattened dough evenly using a fork so that the dough does not puff up. Place the rolled pizza base into the baking tray and bake in a pre-heated oven at 180 degree Celsius for 5 mins.
5. Place the pizza base on a clean, dry surface. Now, put 2 tsp pizza sauce on each pizza base and spread it evenly. Sprinkle some grated cheese over it.
6. Arrange small cubes of onion, sliced capsicum and small cubes of tomato evenly over it. Sprinkle some grated cheese, chilli flakes and mixed herbs evenly over it.
7. Bake in a pre-heated oven at 200 degree Celsius for 15-20 mins or till the pizza base turns crisp and the cheese melts.
8. Finally, cut the wheat pizza into equal wedges and serve immediately.