Macaroni 1 cup (boiled)
Cucumber 1 Diced
Tomato 1
Oil 1 tbsp
Salt ½ tsp
Black pepper ½ tsp
Lemon juice 2 tbsp
Coriander 2 tbsp
Green chillies (optional)
you can also add Boiled potatoes and Olives

Method:
Take a bowl, add boiled macaroni and vegetables pieces. In Small bolw mix lemon, pepper(black), Salt and
oil.
Then add this mixture into macaroni. Mix Well.
Garnish With Coriander.

INGREDIENTS

2 cups  Thick Poha
1/2 cup Frozen Peas
Chopped Onion - 1
Green Chilies (optional) - 2 slit
1/2 tablespoon Grated ginger (optional)
2 tablespoon Oil
Curry leaves - few
A pinch of Hing/ Asafoetida
Mustard seeds 1 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Red Chili 1/2 teaspoon
1 teaspoon Sugar
1 tablespoon Lemon Juice - to sprinkle on top
Salt to taste

Chopped cilantro leaves - to garnish

How to make Matar Poha : -
Method
1. Wash poha and drain completely.Set aside for 5 - 10 minutes .
2. Heat oil in a pan, once hot, add the mustured seeds and allow to splutter.
3. Add green chilies and asafoetida and saute for a few seconds.
4. Add Onion and ginger(optional). cook until onion turn pink.
5. Add the green peas and saute for 3 mints on low flame. Now you can add peanuts(roasted) and cook for 2 - 3 mints
6. Mix all spices except sugar and lemon juice.

7. add the soaked poha and fresh coriander leaves and mix well. Add sugar and place lid to cook on low flame for 5 mts. Sprinkle little water if required.


          Add garam masala and lemon juice and mix well. Turn off flame and serve warm.

Ingredients for Vegetable Macaroni Recipe
Macaroni - 1 cup
Capsicum - 1
Tomato - 1
Onion - 1 Large
Carrot - 1
Green chilly - 1 (finely chopped)
Tomato sauce - 3 to 4 tbsp
Oil - 2 tbsp

Green coriander - 2 tbsp (finely chopped)
Red chilly powder - less than 1/4 tsp
Salt - 1 tsp or as per taste
Ginger paste - 1 tsp

How to make Macaroni in Indian Style :- 
1. Take a medium or large pot, boil 3 cups of water. Add salt, and Macaroni.
2. Cook for 10 to 15 mints. Stir at regular intervals.
3. Heat oil in a pan, add ginger paste. Suate for while.
4. Add Onions, fry until they turn pinkish.
5. Add remaining vegetables and cook for 2 - 3 mints
6. Add salt, red chilly powder, Tomato sauce.
7. Stir well and fry for 5 - 6 mints.
8. Now add Cooked macaroni and toss well
9. Add Coriander leaves and serve hot

Ingredients:
Bread - 4 slices
Medium boiled potatoes - 3-4
1 cup finely chopped vegetables (Onion, Capsicum, Tomatoes etc.)
Red chilli powder ½ tsp
Chaat masala ½ tsp
Salt to taste
2 tbsp finely chopped green chillies and ginger (optional)
Chopped corianderleaves
oil for shallow frying

Method:

Mash the boiled potatoes. Add all the vegies, spices and coriander to the mashed potatoes. (salt as per taste)
Take a bread slice and cut it in the desired shape. (rectangle or circle etc)
Spread mixture on both sides of the bread.
Heat a non-stick pan - add little bit of oil.
Cook on both sides till golden brown.

Serve hot with chutney or ketchup.

Ingredients

Potatoes/aloo - 2 medium sized, peeled
Cumin powder - ½ tsp, roasted
Chaat masala powder - 1 tsp
Red chili powder/lal mirch powder - 1/2 tsp
Dry mango powder/amchur - 1 tsp (optional)Lemon juice - 1/2 tsp
rock salt or sendha namak to taste
Water to boil
Coriander or Mint leaves for garnishing the potatoes
Oil for shallow frying or deep frying.

Instructions:

1. Parboil the potatoes in a pressure cooker or pan in water(add salt in water)
2. Once the potatoes become warm, then peel  and dice them (into large dice 3/14 or 1 inch).
3. Shallow or deep fry the diced potatoes(as per your requirement).
4. Drain on paper napkin.
5. In a bowl, add all the spice powders and salt to the potatoes.
6. Toss the potatoes to coat evenly.

7. Some lemon juice on the potatoes.

Garnish with coriander leaves or mint leaves.

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

Ingredients :

Method:-

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

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. 

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.

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.

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.

• 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.

For Kids

Ingredients

Sago / Sabudana - 1 cup
Water to soak
Peanuts (roasted, crushed)
Onion (optional)
cumin powder
Salt

Method :

Wash sabudana lightly and soak it in water for 3-4 hours.
Boil and peel the potatoes.
Mix add potates and mash them evenly. Now add sabudana, finely chopped Onion, cumin, peanuts, and salt. Mix well.

Apply little oil on your palms. Make tikki or cutlets.

Heat the Tawa (non stick) (you can fry if you like in hot oil)
I personally avoid too much oil for kids

Grease pan with little oil and add Tikki.... It should be golden and crispy.


Sabudana Tikki are ready to serve.