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:

For Koftas:
1 medium-sized lauki / bottle gourd
4-5 tbsp of besan / gram flour
1/2 tsp of red chilli powder
A pinch of hing / asafoetida (optional)
Salt to taste)

Oil - for deep frying


For Gravy:
2 of onions, sliced or chopped
3 of tomatoes, chopped
1/4 tsp of turmeric powder / Haldi
2 tbsp of coriander powder  / dhania powder
1 tsp of red chilli powder/ lal mirch (adjust to taste)
Fresh coriander leaves for garnishing
Salt to taste
Oil


Method:

Peet the Louki, grate it fine.
Squeeze out all excess water
Add it to a bowl with the chilli powder, salt, besan and hing. Mix well to combine.
Make small lemon-sized balls.
Fry in hot oil until brown ( keep turning to cook evenly.)

Gravy:

Heat oil in a pan add add the onions. When they start to brown, add turmeric, chilli powder, coriander, little bit salt.
Add the tomatoes and about 1/2 water.
Bring to boil and simmer until the tomatoes are soft
In a blender, puree the mixture
add again to pan, add koftas, and garnish with coriander leaves.

Bhindi

 

Ingredients

Onions  - 2(chopped)
Ginger paste
Coriander powder
Cumin seeds
Red chilly powder
Garam masala powder
Amchur powder  (optional)
Turmeric powder
Salt to taste
Oil

Method:

Wash and cut bhindi.

Heat oil in a wok or kadai.Add cumin seeds and let it splutter.

Add chopped onions and ginger paste.Fry till golden brown.

Now add cut bhindi with rest off the spices

Stir well.
Cook it on medium flame
Keep frying till bhindis are cooked.

Kanji 

Ingredients

1 tablespoon Mustard Seeds, crushed (Finely)
4-5 large carrots, peeled
1 large beetroot, peeled
6-7 cups water
1 tablespoon Salt
black sal
red chilli powder

Instructions

Chop the carrots and beet into long pieces.
Combine all the ingredients in a glass jar  or ceramic jars
Cover with a lid
Keep the jars in the sun for 3-4 days
Stir with a wooden spoon daily.
Once the kanji develops a tangy flavor, that means the drink is fermented.
Serve carrot kanji straightway or refrigerate to chill.

Ingredients:

Fruits required
1 cup chopped pineapple (fresh or canned)
1 cup peeled, cored and chopped apple
1 cup, chopped banana
1 cup chopped musk melon
1 cup chopped chickoo/sapota
1 cup chopped papaya
(Or you can opt as per your requirement)
for the cashew cream
¾ cup cashews
½ tsp vanilla powder or 1 tsp vanilla extract. (optional)
sugar as required
chilled water


Instructions

Cashew cream: In a bowl take the cashews, rinse them well.Add water to the bowl and cover with a lid and keep in the fridge for 2-3hrs. Drain the water from the cashews. and Add cold water and Cashew in the blender again just about covering the cashews completely. Add some sugar and vanilla.Blend till smooth and creamy. Keep in the fridge.



For salad
1.Mix all the fruits in a large bowl. Add the whole cashew cream that we made. top up with some sliced pistachois or dry fruits of your choice.

Enjoy a healthy fruit dessert.

Ingredients:

Aloo (potatoes) - 2/3 medium, boiled and peeled
Ginger-finely sliced 1 tbsp
a pinch asafoetida
cumin seeds - 1 tsp
Garam masala - 1/2 tsp
Coriander powder  - 2 tsp
Red chilli powder 1/2 tsp
Turmeric powder  1/2 tsp
Yogurt (curd) 1/2 cup
Green chillies  3-4
Ghee
few coriander leaves-chopped

salt to taste

Preparation:

1. Break the aloo (potatoes)into unevenly pieces.
2. Heat the ghee in a pan, add cumin and asafoetida. When the cumin splutters, add ginger and saute.
3. Add yogurt 1 tbsp at a time, stirring contunously until ... it is well blended.
4. Add garam masala, coriander, salt, turmeric and chilli powder. Stir
5.Add potatoes and green chillies, until they look slightly fried.
6.Add about 2 cups water, let them cook to 10 - 15 mints uncovered.


Serve aloo dahi wale hot, garnished with coriander leaves.

Ingredients:

Potatoes - 2 medium
Tomatoes - 4-5 medium
Cumin seeds/jeera - 1 tsp
Red chili powder - ¼ tsp
Kali mirch powder (optional)- 1/4
Water
Ghee 1 or 2 tbsp
Coriander leaves for garnishing
rock salt/sendha namak to taste

Instructions:

1. Boil the potatoes in Cooker or pan.
2. Peel and dice them into small pieces.
3. Heat the ghee in a pan. add cumin seeds.
4. Add tomatoes and saute till they become soft.
5. Add red chili powder, black pepper and potatoes and stir.
6. Add 1 cup water and salt(as per taste).
7. Let the curry cook for 7-8 minutes or more on a low flame. mash few potato pieces with a spoon in the curry, to help in thickening the gravy.


Garnish with coriander leaves.