Ingredients :

500 gm jackfruit / Kathal
1/2 cup oil
1 tsp cumin seeds
1/2 cup Onions (chopped)
1 tsp finely chopped ginger
1 cup tomatoes finely chopped.
2-3 green chillies
2 tsp coriander powder
2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric
1/4 tsp garam masala


coriander leaves to garnish



Method:

1. Oil your hands well and keep some oil while cutting the jackfruit. Oil prevents hands from getting sticky and itchy.

2. Slice rounds into halves, and remove any thick stem in the centre, cut slices into smaller pieces. Do not wash.

3. Heat the oil and fry the pieces over medium high heat, till light brown.

4. Add cumin seeds to the oil. When the seeds begin to splutter, add the onions and ginger.

5. Stir-fry till brown, add the tomatoes, and fry.

6. Now add coriander powder, salt, chilli powder, turmeric, and the garam masala. Mix well.

7. Add the green chillies and  fried jackfruit. Cook on medium flame for 5-10 mints.
8. if required add water
9. Cook well till the jackfruit is cooked through. and all water absorbed

Serve hot, garnished with coriander leaves.

1 cup dhuli moong -soaked in water for 3-4 hours 

Ingredients:

Samak ke chawal or samak rice – ½ cup
Green chillies- 2 (Chopped )
Cumin seeds- 1/2 tsp
Black pepper powder- 1/2 tsp

Potato – 1 Big (Boiled)
Roasted peanuts- ½ cup
Coriander leaves – few chopped
Water- 1 cup
Rock salt or Sendha Namak to taste
Ghee- 4 tsp

Method:

1. Wash the rice properly and keep aside.

2. Heat the ghee in pan, add cumin seeds and green chilli in it.
3. Now add boiled and diced potatoes, roasted peanuts, pepper powder, sendha namak and one cup water.
Samak rice,
4. Once the water starts boiling, add Samak rice. Lower the flame and let it simmer on low flame for 10-15 minutes till all the water dried up.


Garnish with chopped coriander leaves

Serve hot

Ingredients:

Mango Powder/ Amchur Powder - 1 tsp
Pumpkin - small cubes 
Chesnut powder - 1 cup
Potatoes - 2 (boiled)
Oil to fry
salt to taste

Method:

Ingredients: 

Red Onions - 2 large
Musturd Seeds - 1tbsp
Urad dal (split black gram) 1/2 cup
Red chillies (as per taste) -  2-3 dried
Whole black pepper 2-3
Pinch of asafoetida / Hing
Tamarind Paste
Curry leaves - few
Salt to taste

Method: 

1 Heat the pan. In 1 tsp of oil, saute mustard seeds, Black gram dal, chilies, black pepper for 1-2 mints.
2 Now add onions, salt and hing.
3. Saute for few mints till the onion become translucent. Switch off the gas and add the curry leaves and tamarind paste and saute.
4. let it cool down and grind to coarse paste

Serve with Idils and Dosa

Ingredients :

Method:-

Sabudana Khichdi Ingredients:

• Sabudana (sago) -1 cup • Potato (peeled & finely cut/)  - 1 • Onion - 1 (chopped) (optional)  • Peanut 1/4 cup • Peas (Matter) (optional) • Coconut (grated)   • Green chilies - 2/3 (or you can use RED whole Chilli • Sugar   1/2 tsp • Lemon -1 • Coriander leaves (finely chopped)  and curry leaves • Cumin seeds 1/2 tsp  • Ghee  • Salt to taste Method: Wash Sabudana/Sago twice and soak it in water for 3-4 hours or overnight. Heat pan and add ghee/oil. Add some cumin seed/ Musturd seeds and whole red chilli. add slit green chillies and curry leaves. Fry them add onion (optional) and little bit of salt. Saute them. Add finely cut potatoes and Sugar. just saute them for some time Add Peanuts, Lemon juice. Now add sabudana mixture and Salt to it and stir gently. Cover and cook on low flame for 4-5 minutes Remove from fire and serve hot garnished with corinder leaves and grated coconut

Oats and Rice Flour Pancake

Ingredients

• Oats - 1 cup of dry roasted (quick cooking oats)
• Rice flour - 3/4 cup
• wheat - 1/4 cup ( I prefer to use Wheat flour, but you can also use Maida / all purpose flour)
• Salt to taste
• Green chilies - 2, finely chopped
• Ginger - 1 tsp, grated
• Curry leaves few 
• Coriander leaves - 2 tbsps chopped
• Onion - (optional)
• capsicum - 1 (optional)
• Buttermilk/ yogurt - 1/2 cup (sour preferably)
• Water as required (3 cups approx)
• Oil as required to cook

Method :

Ingredients :

Matar - 1 cup
Salt (to taste)
black salt (to taste)
Onion - 1 Big (Chopped)
Tomoto - 1 (Chopped)
1 tablespoon cumin seed - powdered
fresh coriander
ginger finely chopped
green chilies - 2 finely chopped
tamarind pulp - 2 tbsp
lemon juice











Method:

• Wash and soak matar in about 3 cups of water overnight. 
• In pressure cooker add matat with 2 or 2 1.2 cup of water with salt.
• As pressure start steaming.. slow down the heat to low flame for 8- 10 mints.Turn off the heat.
• Mix Onion, tomato, green chillies, cumin powdered, ginger, tamarind & lemon juice. add salt, black salt, red chillies, and coriander.
• Now mix matar. .. matar should be soft and tender.

• Serve with Kulcha's

• Ripe mangoes - 2
• cardamom powder
• sugar (As per taste)
• 1 cup milk
• Ice cubes 
• Vanilla ice  cream (optional)

Ingredients:

Potatoes (boiled and mashed) - 2
Bread Slices  8-10
Coriander leaves finely chopped
Green chilies (chopped)
Red Chili powder to taste
Garam Masala powder
Oil for frying

Method:  

1. Add red chili powder, gram masala, green chilies, salt(to taste) and coriander leaves to the mashed potatoes, mix well
2. Take some water in a bowl and dip a bread slice for few seconds (you can remove bread outer layer...)
3. Squeeze the water from the bread by pressing between palms gently.
4. Place a potato mixture over the damp bread and roll it and and seal the edges of the bread.
5. Heat oil in a kadhai and deep fry on medium flame till golden brown.

Serve hot with green chutney and tomato sauce.

Ingredients:

Channa Dal
Salt to taste
Onion - 1
green chillies - 2
Curry leaves - few
Coriander powder
REd chilli powder
Oil for deep fry

Method:

1) Wash Channa dal and soak it in for 2-3 hours.
2)  when dal is soaked well, drain the excess water and grind it coarsely without adding water. If required, you can add 1 or 2 tbsp of water.
3) Mix the ingredients given above in dal/vada paste
4) Add salt and mix well.
5) Heat oil in a frying pan/Kadai.
6) When the oil is hot, take a small quantity of dal in your hand and press it well in your palm to form a small vada.
7) Gently lower these vaada in the oil. Fry them until they become golden brown.
8) Once fried, remove these vadas from oil.
9) Serve these patty's hot with chutney or sauce.

Ingredients:

Method:

Parboil the potato rounds with a little turmeric powder, salt and 1 1/2 cups water. 
Mix together green chilies, ginger paste, coriander powder, turmeric powder, red chili powder and 3 tbsps oil and mix well. Add Rice floor and little water to make a paste. Then potatoes

Heat oil in a non-stick pan. Add the potato slices and curry leaves and shallow fry.

Serve with green chutney. 

 

COLD COFFEE

Ingredients:

• Chilled full cream milk/ whole milk - 2 glasses
• instant coffee of your choice  2 tsps
• Sugar to taste
• 1/2 glass crushed ice

Preparation:

Mango Lassi is the perfect cooler on a hot day.

Ingredients:

• yogurt  1 Glass
•  crushed ice 1 glass of
• mango pieces or pulp 1/2 Glass
• Sugar to taste or Honey
• almonds Soaked and crushed
• thick cream (optional)

Preparation:

 

Ingredients

Soda water - 1 Bottle (Chilled)
Sugar / Honey 1 Tbsp
1/2 lemon(juice)
1/2 tsp salt
Chat Masala
1/2 tsp black pepper and jeera (both ground into a fine powder)
2 fresh mint leaves for garnishing
lemon(for garnishing)

Ingredients :
Urad Dal  - Soaked
Jeera
Green chillies - 1-2
chopped Onions - 1
Coriander Leaves - few
===============================


Moong dal - Soaked
Jeera
Green chillies - 1-2
chopped Onions - 1
Coriander Leaves - few

Method:

1. Wash and soak the dals - Separately, then blend to a corse.
2. Add all ingredients to urad and moong dal paste.
3. Heat the oil in deep frying pan .... Place about 1 tablespoon of batter into the oil. Fry until golden-brown 

Serve hot with Tamarind chutney.

Ingredients :

Urad Dal                      - 250gm (Soaked for 3-4 hrs)
Raisins, Roated Kaju  
Salt to taste
Jeera (roasted)

Jeera powder
Red chilli

Oil to fry
Tamarind Chutney


Method :

1. Wash and soak  dal for 3-4 hours. Grind it to make a smooth paste.
2. Whisk the paste and add salt n roasted jeera.
3. Heat the Oil in deep frying pan.
4.  Now take tablespoon of the mixture on your palm, place some filling in the centre.
5. Close the sides and put them into kadai (hot oil)
6. Fry them on meduim high untill they become golden brown.


For Dahi Bhalla:

7. Dip the Bhalla into some warm water for few mints.
8. Gently squeeze water from bhallas and place them on plate.
9. Put beaten dahi on it. Sprinkle some jeera powder, salt, red chilli powder and tamarind chutney.

• Mix chopped veggies – cauliflower, carrots, potatoes, french beans, capsicum, peas.
• Onion chopped finely - 1
• Tomatoes chopped finely - 1
• Green chili chopped finely 1
• ginger paste 1 tsp 
• coriander powder 2 tsp 
• turmeric powder ½ tsp 
• Chilli powder ¼ tsp
• Garam masala powder ½ tsp 
• Cumin seeds
• oil
• coriander leaves chopped
• salt as per taste

1. Heat the pan, put sprout and salt to taste. Cook them untill they become little soft.
2. Switch off the gas, add onion, tomato(Chopped), green chillies, papri, bhujia.
3. Mix them well
4. Add lime juice
5. Add tamarind chutney and green chutney.
6. Garnish it with green coriander leaves

Note : you can add Chat Masala, red chilli powder.

 

Aloo peeled and cut into cubes 250 gms
Oil  2tbsp
 Turmeric powder 1/4 tbsp
Green chillies  2 nos. 
Curry leaves (optional)
1/2 tsp Mustard seeds 
Salt To Taste

Method:

Heat oil in a pan, add the mustard seeds,
Add green chillies, curry leaves, fry till the seeds start spluttering....
Now add Potatoes , salt and Turmeric .
Cook Weill
You can garnish with Coriander Leaves

Serve hot with Paratha or Roti

Atta Ladoo

250 gms atta (flour)
200 gms. Boora
almonds 
50 gms vanaspati or ghee.

Method:

• Roast almonds and pound coarsely.
• Heat the Pan, Add oil and add atta. Roast atta, when lightly colored  and saute till fat separates.
• Close the Gas.
• Add Boora and saute well.
• form into ladoos and store.