ALOO BONDA

Ingredients:

1. Besan flour - 1-2 table spoon
2. Potatoes - 2 large
3. Onions - 1 large
4. Green chili - 2 small
5. Salt to taste
6. turmeric powder a pinch
7. Lemon juice - 2 to 3 tea spoon
8. Hing - a pinch
9. Curry leaves and mustard seeds for seasoning
10. Oil for frying

Preparation:

• Pressure cook the potatoes and mash it when it cools.
• Take few spoons of oil,curry leaves,mustard seeds in a pan and season it.
• Add onion, salt,turmeric powder& green chili when it splitters.
• Fry for few minutes and add mashed potatoes.
• Mix well along with hing and lemon juice.
• Turn off the flame and allow it to cool.
• Now mix besan and water and make a thin batter consistency.
• Make lemon sized ball of the potato masala and dip in the besan batter and deep fry in oil till they are lightly colored.
• Aloo bonda is ready to be served with a cup of hot coffee.

BABY CORN MANCHURIAN(Gravy)

Ingredients:

1. Baby corn - 1 packet
2. Maida - 1 table spoon
3. Corn flour - 1/2 table spoon
4. Ginger-garlic paste - 1/2 tea spoon
5. Salt -1/2 tea spoon
6. Red chili powder - 1/2 tea spoon
7. Oil for frying

For gravy:

1. Chopped Onions - 1/2 cup
2. Chopped tomatoes - 1/2 cup
3. Chopped garlic - 5-6
4. Chopped green chili - 2-3 small
5. Salt to taste
6. Oil - 4 tea spoon
7. Ajinomoto a pinch
8. Vinegar- 1 tea spoon
9. Red& green chili sauce 1 tea spoon each
10. Soy sauce - 1 tea spoon
11. Cilantro or spring onions

Preparation:

• Soak the baby corn in hot salt water for 10 to 15 minutes.
• Mix maida,corn flour,ginger-garlic paste and red chili powder with water for idli batter consistency.
• Then dip the cut baby corn and fry till they are golden brown.
• For the gravy fry onions,garlic in few spoons of oil till they are light brown.
• Add tomatoes, green chili,salt and cook them.
• Now add Ajinomoto,vinegar,sauce and mix them well.
• At last mix the fried corn with the masala and garnish with cilantro or spring onions.
• Serve hot.

BAINGAN BHARTA

Ingredients:

1. Egg plant - 1 large
2. Onions - 2 to 3 medium
3. Tomato puree - 1 table spoon
4. Salt to taste
5. Oil - 1 table spoon
6. Fennel seeds - 1/4 tea spoon
7. Ginger garlic paste - 1/2 tea spoon
8. Red chili powder - 1/2 tea spoon
9. Turmeric powder - 1/4 tea spoon
10. Cumin powder - 1/2 tea spoon
11. Coriander powder - 1/2 tea spoon
12. Garam masala - 1/4 tea spoon
13. Chopped cilantro for garnishing

Preparation:

• Grease the egg plant with a little oil, make slits all over the surface and cook over an open flame till it is soft.
• Cool and peel the skin. Mash the pulp thoroughly and keep aside.
• Heat the oil and add the fennel seeds. When they crackle add the onions and sauté for a few minutes along with salt.
• Add the tomato puree,ginger-garlic paste, turmeric powder, coriander-cumin powder,red chili powder and cook till the oil separates from the masala.
• Add the mashed egg plant, garam masala and mix well.
• Garnish with chopped cilantro and serve hot.

OATS COOKIES

Ingredients:

• Quakers oat - 2 cup
• Maida - 1/2 cup
• Sugar - 1 cup
• Butter - 2 table spoon
• Cashew nuts & almonds (powdered) - 1/2 cup
• Sliced dry dates - 1 table spoon
• Sliced raisins - 1 table spoon
• Baking soda - 1/2 tea spoon
• Baking powder - 1 tea spoon
• Vanilla essence - 1 tea spoon
• Cardamom powder - 1/2 tea spoon
• Cherries for garnishing.

Preparation:

1. Dry roast oats, maida,cashew & almonds till you get good aroma.
2. Now grind the oats and roasted nuts into a fine powder.
3. Mix all dry ingredients together except sugar (oats,maida,nuts,baking power&soda,cardamom powder).
4. Take sugar, butter & vanilla essence in a bowl.
5. Mix it well for 10 min (hand mixer can also be used)
6. Now mix everything together to make a tight dough.
7. Preheat the oven at 375 degree F.
8. Make small balls out of the dough and press them slightly between your palm.
9. Garnish them with cherries or of your choice and bake them till they are golden brown.
10. Oats cookies are ready to be served.

DARWARD PEDA

Ingredients:

• Ricotta cheese - 1 cup
• Milk powder - 1 cup
• Milk - 1/2 cup
• Sugar - 1/2 cup
• Powdered sugar few spoons
• Cardamom powder - 1/8 tea spoon
• Ghee -3-4 tea spoons

Preparation:

1. Fry cheese in a nonstick pan till it turns light brown.
2. Then add milk and milk powder.
3. Add ghee and sugar and stir evenly till it leaves the pan.
4. Turn off the flame and let it aside to cool.
5. Now make small balls of that and just roll it on powdered sugar

HAALUBAI

Ingredients:

• Idli rice - 1 cup


• jaggery - 1 cup


• water - 5 cup


• cardamom powder - 1/8 tea spoon


• broken cashew nuts - 1 table spoon


• Ghee - 2-3 tea spoon

Preparation:

1. Soak rice for 3 to 4 hour before and then grind it into fine paste with 5 cups of water.


2. Add the paste to a nonstick pan and turn on the flame.


3. Keep stiring contionusly and add jaggery, cardamun powder & cashew nuts to it.


4. At last add ghee and mix it till it leaves the bottom of the pan.


5. Now off the flame and spread it on a greased plate.


6. Cut it into requried shape after it cools down.


7. Serve it with ghee on top.

GOLI BAJE

Ingredients:

• Maida/All purpose flour - 1 cup
• Curd - 1/4 cup
• Idli batter - 1 table spoon
• Finely chopped green chili - 2-3 small
• Chopped cilantro
• Chopped curry leaves
• Salt to taste(1/8 tea spoon)
• Baking soda & hing a pinch
• Oil for frying

Preparation:

1. Mix all the ingredients together in a mixing bowl.
2. Make sure there is no lumps and consisteney is same as idli batter.(can add water or curd)
3. Keep it aside for at least an hour.
4. Then deep fry in oil by taking small amount of batter and droping in oil.
5. Fry till they are golden brown and serve hot.

CORN MASALA SANDWICH

Ingredients:

• Bread toast - 8 slice
• Corn - 2 -3 cups
• Chopped tomatoes - 1 cup
• Chopped onions - 1.5 cup
• Chopped cucumber - 1 cup
• cumin seeds - 1/4 tea spoon
• Oil - 2 -3 tea spoon
• Salt - 1/3 tea spoon
• red chili powder - 1/4 tea spoon
• Garam masala - 1/4 tea spoon
• Chopped cilantro - 1 -2 tea spoon

Preparation:

1. Take oil ,cumin seeds in a frying pan.
2. When it splitter add onions and salt and fry them.
3. Now add corn and cook for few minutes.
4. Add half of the chopped tomatoes, red chili powder and fry till its cooked.
5. At end add garam masala and turn off the flame.
6. And also add the cucumber, tomatoes &cilantro and mix it well.
7. Now take the bread toast and spread the masala over it.
8. Cover it with another bread slice and cut it diagonally and serve.

MIXED VEGETABLE UPMA

Ingredients:

• Sooji - 1 cup
• mixed vegetable - 1 cup
• Oil - 3 to 4 tea spoon
• onions - 1 small
• salt - 3/4 tea spoon
• Masala powder(fine powder of Rasam powder & cinnamon) - 1.5 tea spoon
• mustard seeds, cumin seeds, curry leaves for seasoning
• Boiling water - 2 cups
• lemon juice - 1/4 tea spoon
• cilantro

Preparation:

1. Place the seasoning items with oil in a pan and turn on the heat.
2. When it starts to splitter add onions and fry till light golden.
3. Then add sooji and fry till sooji is light brown.
4. Add mixed vegetable and masala powder and fry for few more seconds.
5. Add boiling water to it and mix it well.
6. Turn off the flame and keep it closed for few more minutes.
7. At end add lemon juice and mix it well.
8. Garnish with cilantro and serve hot.

SWEET CORN SOUP

Ingredients:

• Sweet corn - 4 -5 cups
• Pepper powder - 1/2 tea spoon
• Salt - 1 tea spoon(acc to taste)
• lemon juice - 1 table spoon (acc to taste)
• Dry Basil and Italian herbs - a pinch

Preparation:

1. Pressure cook the sweet corns(3 whistle).
2. Blend it into a paste and stain it .
3. Now add enough water(close to 4 cups or acc to your consistence) and start to boil.
4. Add salt, pepper powder & dry herbs .
5. Turn off the flame after to boils and add lemon juice .
6. Serve hot with some croutons.

TOMATO RICE

Ingredients:

• Tomatoes - 4 medium
• Onion - 1 medium
• Basmati rice - 2 cups
• ginger-garlic paste - 1 tea spoon
• turmeric powder - 1/8 tea spoon
• red chili powder - 1/2 tea spoon
• salt - 2 tea spoon
• Oil,cumin,curry leaves & mustard seeds for seasoning

Preparation:

1. First cook rice and keep it aside.
2. Take oil, cumin seeds,curry leaves & mustard seeds in a pan.
3. When it splitters add onion,salt & ginger- garlic paste and fry till its transparent.
4. Now make tomato puree and add it.
5. When it looks to be cooked add red chili powder & turmeric powder.
6. At last mix with cooked rice and turn off the flame.

BADADNEKAI YENNEGAI (stuffed eggplant masala)

Ingredients:

• Small eggplant - 4 to5
• Coconut - 1 table spoon
• Red chili - 6 to7 long (acc to taste)
• Peanut - 2 to 3 tea spoon
• Sesame seeds - 2 tea spoon
• Cumin - 1 tea spoon
• Coriander - 1 tea spoon
• Methi seeds - a pinch
• Urad dal - 2 tea spoon
• Tamarind pulp - 1 tea spoon (thick pulp)
• Oil for shallow frying
• salt - 1/2 tea spoon

Preparation:

1. Dry roast red chili,peanut, seame seeds,cumin,coriander,methi ,urad dal till light golden.
2. Add coconut to that and fry for few more seconds and off the flame.
3. Grind it to fine paste with salt,tamarind pulp and few spoons of water.
4. Now make two slits on the eggplants,lengthwise such that the slits form a "+" sign on each ,Retain the stalk of the eggplant.
5. Now stuff the masala inside the split eggplant.
6. Pour the excess masala over the stuffed eggplant and place on a pan with enough oil.
7. Then shallow fry the eggplant by turning to cook both the sides

CHILI IDLI

Ingredients:

• Cooked and freezed Idli - 8 to10
• Capsicum- 1 medium
• Onion - 1 medium
• Tomatoes - 3 medium
• Garlic - 5 to6 cloves
• Ajinomoto - 1/2 tea spoon
• Salt - 1/2 tea spoon
• Red & Green chili sauce - 2 tea spoons each
• Soy sauce 1.5 tea spoon
• Cilantro - 3 strings
• Oil

Preparation:

1. Take 3 to 4 tea spoons of oil in a pan and fry garlic and chopped Onion.
2. Add chopped tomatoes & capsicum and cook till they are cooked.
3. Now add salt, ajinomoto, sauces and mix them well.
4. By now keep idlis ready by frying in oil or baking in oven.
5. Now mix the fried idli and off the flame.
6. Garnish with cilantro and serve hot.

MAIDA BURFI

Ingredients:

• Maida - 1 cup
• Sugar - 1 cup
• Saffron & cardamom powder a pinch
• Water - 1 cup
• Dry nuts
• Ghee - 3 tea spoon

Preparation:

1. Fry maida till it become warm and keep it aside.
2. Take sugar,water in a pan and boil it.
3. Bring it to 1 string consistency.
4. Then add saffron, cardamom powder and dry nuts to that.
5. Now add maida and ghee and mix then well with flame turned off.
6. Then spread it over a greased plate.
7. Cut it to desired shapes after it cools down.

ALOO TIKKI

Ingredients

• Mashed potatoes - 3 medium
• Cilantro - 3 string
• Green chili - 3 to 4 small
• Grated ginger - 1 tea spoon
• Bread crumbs as required
• Salt - 1/2 tea spoon
• Amchoor - 1/4 tea spoon
• Oil for frying

Preparation:

1. Take all the ingredients except oil in a bowl.
2. Mix them well.
3. Make small balls and press them within your palm.
4. Shallow fry on nonstick pan with few drops of oil.
5. Fry till its golden brown on either sides.

AKKI ROTTI

1) Rice flour - 2 cups

2) Thick/ thin Poha - 3 to 4 tea spoon

3) Finely chopped onions - 1 medium

4) Finely grated carrot - 1 medium

5) Finely chopped green chili - 3 to4 (acc to taste)

6) Finely chopped cilantro - 3 tea spoon

7) Salt -1tea spoon

8) Sour cream - 1 table spoon

9) Cumin seeds - ½ tea spoon

10) Hot water - 1cup

11) Oil as needed to spread on Roti.

Preparation:

1. Mix all dry ingredients in bowl.

2. Then mix all finely chopped vegetables and also sour cream.

3. Now add hot water and mix them well and keep aside for 10 to 15 minutes.

4. Divide the dough into 6 equal sized balls.

5. Take a wax sheet and place a dough ball.

6. Spread it with your finger to a ¼ inch thick and about 8 inch diameter

7. Place this on a hot tawa.

8. Cook evenly both the sides

9. Apply one tea spoon of oil both the sides.

10. Now Akki Rotti is ready to eat with coconut or peanut chutney.

HUGGI (sweet pongal)

Ingredient:

• Moong dal - 2 cups
• Rice - 1/2 cup
• Jaggery - 3 /4 cup
• Ghee - 3 to4 tea spoon
• Cardamom powder - 1/8 tea spoon
• fried dry fruits for seasoning.

Preparation:

1. Pressure cook dal and rice with enough water.
2. Take heavy bottom pan mix cooked stuff with jaggery.
3. Add half of ghee and mix them well.
4. Mix it till jaggery melts off .
5. Add remaining ghee & cardamom powder and off the flame when it leave the bottom.
6. Garnish with fried nuts.

GARLIC BREAD

Ingredients:

• Bread - 6 slice
• Garlic - 3 to4
• Butter - 1 table spoon
• Italian herbs - 1 tea spoon
• Cilantro - 2 strings
• Mint leaves - 4 to 5 leaves
• Salt -1/4 tea spoon

Preparation:

1. Make a fine paste of garlic,cilantro & mint.
2. Then mix them with Italian herbs,butter & salt.
3. Apply a thin coating on either sides of bread.
4. Cover this with allumium foil and place it in oven which is preheated at 400 degree.
5. Remove it after 15 minutes.
6. Serve hot with tomato ketchup.

DIL DAL SUBZI

Ingredients:

• Dil leaves - 1/2 bunch
• Cooked moong dal - 1/2 cup
• Tomato - 1 small
• Onion - 1 small
• Salt - 1/2 spoon
• Oil - 2 tea spoon
• Red chili powder - 1/4 tea spoon
• turmeric powder - a pinch
• Cumin seeds - 1/4 tea spoon
• Mustard seeds - 1/8 tea spoon
• Red chili - 1

Preparation:

1. Heat oil in a pan with cumin and mustard seeds.
2. When is splitters add onion and fry till transparent.
3. Then add tomato, turmeric & red chill powder and cook.
4. Add chopped dil leaves and cook them.
5. Finally add cooked moong dal and mix it well.
6. Switch of the flame and season with red chill,cumin& mustard seeds.
7. Dil Dal subzi is ready to eat with rotis.

DRUMSTICK SOUP

Ingredients:

• Drumstick(frozen) - 1 packet
• Tomato - 2 small
• onions - 1 big
• corn starch - 2 tea spoon
• pepper powder - 1/2 tea spoon
• salt - 1 tea spoon
• lemon juice -1 table spoon

Preparation:

1. pressure cook drumstick, tomatoes & onion.(1 whistle)
2. Allow it cool and remove the pulp from drumstick.
3. Then grind tomatoes,onions along with the drumstick pulp to a fine paste.
4. Add required amount of water and boil it with salt and pepper.
5. Lastly add corn starch paste and bring it to boil.
6. It is ready to be served with lemon juice.

CAPSICUM MASALA RICE

Ingredients:

• Capsicum - 2 medium size
• Basmati rice - 2 cups
• Masala powder - 2 to3 tea spoon(Roasted & powdered Red chili, Coriander, Cumin, Channa dal,Urad dal ,a pinch of methi seeds)
• Coconut powder -3 tea spoon
• Salt - 1.5 tea spoon
• Onion - 1 medium size
• Oil - 3 to 4 tea spoon.

Preparation:

1. Fry onion with oil till they are transparent.
2. Add chopped capsicum and masala powder,salt & coconut powder and fry for few mintues and turn off the flame.
3. Allow it to cool down and on the other side cook the rice.
4. When rice is ready mix both together.
5. So now masala rice is ready to be served.

OVEN ROASTED BREAD ROLL

Ingredient:

• Bread - 4
• Tomato - 2 medium size
• Onion - 1 big size
• Garlic - 4 -5
• Grated carrot - 1 medium size
• Cilantro - 2 strings
• Salt - 1/4 tea spoon
• Red chili powder - 1/4 tea spoon
• Dry basil - a pinch
• Italian herbs - a pinch
• oil - 3 to4 spoons

Preparation:

1. Take 2 spoons of oil in a pan.
2. Fry onions & garlic till they are transparent and brown
3. Add tomatoes and all herbs,salt & red chili powder and cook it well.
4. Switch off the flame and then add carrot & cilantro.
5. Mix it well and let it to cool down.
6. Now take bread slice and dip it in water and squeezes the excess water.
7. Place the masala in the center horizontally and roll it off.
8. Place in freezer for few minutes.
9. Preheat the oven to 400 degree
10. Sprinkle few drops of oil around each and keep inside the oven for 10 to 15 minutes or till golden brown.

CURD RICE

Ingredients:

• Rice - 1 cup
• Curd - 1 cup (acc to consistence)
• Salt - 3/4 spoon
• Green chili - 1to 2
• Cilantro - 2 strings
• Hing - a pinch
• cashew nuts,mustard seeds, red chili for seasoning.

Preparation:

1. Cook rice with 3.5 cups of water and keep it aside.
2. Finely chop the green chili & cilantro.
3. Mix the cooked rice,salt,green chilies, hing in a bowl.
4. Then add curd and mix them well.
5. Garnish with cilantro & seasoning.

LEMON RICE

Ingredients:

• Rice - 1 cup
• Onion - 1 small size
• Green chili - 2 small
• Cilantro - 2-3 strings
• Curry leaves -3-4
• Roasted peanuts -1 table spoon
• Turmeric powder - 1/2 tea spoon
• Lemon juice - 3 to4 tea spoons
• Salt - 1 tea spoon
• Oil, mustard seeds urad dal, hing for seasoning.

Preparation:

1. Cook rice with 3 cups of water and keep it aside.
2. Take oil , mustard seeds, urad dal ,hing &curry leaves in large pan.
3. When it starts to splitters fry onion till its transparent.
4. Add turmeric powder,salt peanut and fry them for few minutes.
5. Now mix cooked rice with it and turn off the flame.
6. At last add lemon juice and garnish with cilantro.