Ingredients:

Ingredients:

Black Chickpeas- 1 cup (boiled)
Chopped Onion - 1 large
Lemon Juice - 1/2 tbs
Cumin Seeds - 1/4 tbs
Garam Masala powder - 1/2 tbs
Chilli Powder - 1tbs
Chat Masala - 1/2 tbs
Salt - a pinch
Oil - 1 tbs
Coriander Leaves

Method:

1. In a pan heat oil, add cumin seeds and allow it to splutter. Now chopped onion and fry for a min.
2. Add boiled channa, give a good stir and cook for a min.
3. Add all the masala powders, salts mix well and cook for 3-4 mins.
4. Add lemon juice, stir well and off stove. Garnish with chopped onion and Coriander Leaves.

Method:

Stuffing

Matki Whole Dal - 1 Cup

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Ingredients

Coconut powder/Fresh grated coconut - 1/2 cup
Roasted gram 2 tablespoon
Roasted Peanuts

Salt 1/4 tsp
Green chilli 1
Water as needed
Oil 1 tsp
Mustard seeds 1/4 tsp
Cumin Seeds
Whole red chilli
Ginger
Urad dhal 1/2 tsp
Hing



Note : If you dont like spicy them please dont add green chilli and add only 1 whole red chille

Ingredients
Sabut masoor daal or whole orange lentils 100 gm
Onion 1 medium sized
Ginger
Garlic 5-6 cloves
whole Red chillies
Cumin seeds
Salt as per taste
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Oil 2-3 tsp

Method
1. Rinse and soak masoor daal  in water for 1-2 hours
2. In pressure cooker and put daal along with salt, turmeric powder and water (thrice the quantity of dal)
Pressure cook it till 4 whistles if soaked and 5 if used without soaking
3. Heat oil in kadai or pan, add cumin seeds. then add ginger- garlic and saute it, till the paste changes its colour to light brown
4. Then add chopped onions and saute it till light brown, add chopped , turmeric powder, red chilli, whole red chillies and coriander powder
and fry properly till oil separates out from mixture
5. Now add this mixture into the Cooked dal
Adjust the consistency and garnish it with coriander leaves
Serve with plain white rice and salad (onion)

Ingredients:

Baby corn, each cut diagonally into two - 10-12
maida/all-purpose flour - 1 1/2 tbsps
cornflour 1 tbsp
1 tsp ginger-garlic
green chilli
salt to taste

For sauce:
spring onions, finely chopped, 1/4 cup
capsicum (small), finely sliced (remove all seeds) -1
1/2 tbsp finely minced garlic
1/2 tsp finely minced ginger
finely chopped green chillis 1-2
 red chilli pwd 1/2 tsp
soya sauce 1 tsp
chilli sauce 1 tsp
vinegar  1/2 tsps
salt to taste
1 tbsp finely chopped coriander leaves

Method :

1. Heat oil for deep frying. In a bowl, add maida, cornflour,salt, ginger-garlic paste and green chilliand water to make a thick paste.
2. Dip the baby corns into the batter and  Place each piece that is well coated with the batter into the hot oil. fry the baby corn till it turns golden brown.
3 Heat oil. Add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds. Add the Spring onions (not the green part)
and stir fry on high for 3-4 mnts.
4. Add the sliced capsicum and stir fry for few minutes. Dont overcook Capsicum.
5 Add oya sauce, chilli sauce and vinegar. Mix well and add 2- 3 tbsp water and cook.
6 Add the deep fried baby corn and combine. Toss on high flame for 1-2 minutes. Turn off heat.

Garnish with the chopped spring onion greens and coriander leaves.

• Clean and wash the daal properly. Soak it in water for 10-15 minutes.

• In Pressure Cooker, Boil it in with 3 cups of water, turmeric powder, salt.  bring to boil, until you hear   a hissing sound. Cook for 5 mints more on medium -low flame

• Allow pressure cooker to cool before opening. Open the lid and check water. If too thick, add a little boiling water,

• For Tadka 
• Heat oil in pan and cumin seeds and Hing, allow to splutter. Add ginger, onion and and whole red chili. stir-fry till onion become golden brown.
• If you are using tomatoes and  add tomatoes and fry them till it softens. add chili powder, and fry for a moment. (fry them until oils comes out from onion and tomatoes)
• Now add tadka into daal and lemon juice, mix well
• Sprinkle garam masala 

Serve hot with Chapatis

1. Heat the pan and fry the rava with ghee for 3 - 5 mints till rava smell comes
2. Heat coconut also.
3. In a kadai, pour one cup water and add sugar.Make one string consistency 
4. Add syrup into Rava and Stir well (put it on medium flame  and stir continuously)
5. When bubbles come from the mixture, turn off the flame. add cardamom powder .
6. Pour the mixture into the ghee coated plated. and put it in freezer.
7. After 30 mints cut into the small pieces . 

1. Mix the above ingredients in a bowl. 
2. Then heat the non-stick pan and pour the mixture in the pan. 
3. Stir continuously till the preparation swells up. 
4. Mix cardamom powder. 
5. Pour out in to a greased plate. 
6. Ccut into small pieces. 

Palak Kofta

Ingredients

2- 3  bunches of palak(cut ,boiled and grind in mixer)

1. Mash the potatoes and add some salt , red chilli , green chilles ,and Garam Masala.
2. Add the cornflour / Maida and paneer and mix well.
3. Mix equal sized balls of the mixture
4. Fry these balls till brownish in colour

1. In another pan add 2 tbsp oil and heat it,then add jeera and let it splutter.
2. Add the ginger and Onion to it and fry for some time  till golden brown
3. Then add tomatoes and fry till the mixture starts to leave oil.
4. Add some salt and red chilli pwd and remaing masalas to it. Saute it
5. Add the palak mixture (paste) and fry it till the water evaporates and the mixture leaves oil.
6. Finally add the koftas and and add some garma masala

Serve hot with chapatis.

Ingredients:

Pumpkin/Butternut Squash/Kaddu/ – 500gms
Oil
Fennel Seeds – 1/2 tsp
Green Chillies – 3
Minced Ginger-Garlic – 1 tbsp
Red Chilli Powder – 1/2 tsp
Red Chilli whole - 2-3
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Garam Masala Powder – 1 tsp
Amchur/Dry Mango Powder – 1/2 tsp
Salt – to taste

Method

1. wash the pumpkin.
2. peel and chop the pumpkin.
3. Heat 1 tbsp oil ... add the fenugreek seeds and fry for a minute on a low flame.
4. now add the red chilies whole and fry for some 15 seconds.
5. all the dry spice powders except garam masala and dry mango powder.
6. add the chopped pumpkin
7. Add salt and mix well.
8. Cover for few mints...
9. Add amchur powder and  garam masala and mix well.
10. stir the mashed pumpkin well and cook for minute or two
11. garnish with coriander leaves and serve hot.

• Soak Sabudana with water to cover it for 2-3 hrs. Drain excess water.
• Mix together Sao, mashed potato, lemon juice, roasted peanuts, coriander, Cumin seeds, salt & green chillies.
• Make lemon sized balls & flatten slightly on your palm.
• Apply little oil on your palms. Make tikki or cutlets.
  
  
  
  
  Heat the Tawa (non stick)
  Grease pan with little oil and add Tikki.... It should be golden and crispy. Serve hot with chutney.

Ingredients

Onion -1
Tomato -2
Mint leaves
Coriander Leaves
Curry Leaves
Green Chillies - 1
Red chilli - 1
Ginger
Urad dal - 2 tbsp
Mustard seeds -1/2 tsp
Oil - 3 tsp
Salt as needed

Method

Heat 1 tbsp oil in a pan, and add musturd seeds, urad dal, ginger and green chilli.

Now add Onion (chopped) and fry them untill they become trasulent.

Then add tomatoes and curry leaves... Saute for few mints.


Add Mint and Coriander leaves.

Salt according to your taste.
Mix well and saute for 2- 3 mints.
Turn off the heat and let them cool to the room temp.
Grind to coarse paste.