VEG SANDWICH WITH TWIST

• IT IS A HEALTHY ,TASTY & QUICK SANDWITCH.
• IT IS GOOD FOR TRIP ALSO .
• MANY PEOPLE LIKE TO ADD THE CHEESE SPREAD ON IT BUT I PREFER FRESH CREAM .
• WE CAN MADE IT LIKE RUSSIAN SANDWICH BY ADDING THE HUNG CURD IN THE PLACE OF FRESH CREAM.

VEG SANDWITCH

INGRIDIENTS:

• BREAD-10 PIECE
• ONION- 1 MEDIUM SIZE
• TOMATO - 1 LARGE SIZE (DESEEDED)
• CAPSICUM - 1 SMALL SIZE(RED & GREEN)
• SHREDDED CABBAGE - 2 HANDFUL
• PANEER - 1 HANDFUL
• SHREDDED CARROT - 1 HANDFUL( OF OOTY )
• CREAM -100 GM

METHOD:

• CUT THE EDGES OF THE BREAD .SPREAD THE CREAM ON THE BREAD .NOW ADD THE ALL FINELY CHOPPED VEGETABLES ON IT.
• SPRINKLE THE SALT & BLACK PEPPER ON IT.
• NOW PUT THE ANOTHER PIECE OF THE BREAD WITH  CREAM ON IT.
• RELISH IT WITH MINT CHUTNEY.

DABELI

• IT IS DELICACY OF GUJRAT & MAHARASHTRA.
• IT IS A SAVOURY WITH VARIETY OF TOPPINGS.
• FINGER LICKING SNACK!!!
• SPECIALLY KUTCHI DABELI IS VERY FAMOUS .
• THERE ARE ANOTHER TYPE OF DABELI CALLED RAJWADI DABELI WITH LOT OF DRY FRUITS.
• DABELI MASALA HAS MAIN ROLE IN THIS RECEPIE.
• DABELI MASALA IS NOTHING BUT MIXTURE OF : -  FENNELSEEDS,CLOVES,CINNAMON STICK,CUMIN POWDER,CORIANDER POWDER,BIG CARDAMOM POWDER,SMALL CARDAMOM POWDER,BLACK SALT,SESAME SEEDS.JUST DRY ROAST & BLEND IT .

INGRIDIENTS:

• BOILED POTATO -250 GM
• CHOPPED ONION -1 MEDIUM SIZE
• NYLON SEV -2 HANDFUL
• ROASTED MASALA PEANUTS -1/2 BOWL
• DABELI MASALA -2TSP
• TAMARIND CHUTNEY-1TBSP
• CORIANDER CHUTNEY- 1TBSP
• SALT - 1TSP
• SUGAR- 1/2TSP
• RED CHILLY POWDER-1/2TSP
• BURGER/PAV BUNS-4 PIECE
• REFINED OIL-1TBSP
• LEMON JUICE-1TSP
• TOMATO -1 MEDIUM SIZE
• SHREDDED COCONUT-1 HANDFUL
• POMEGRANATE-1 HANDFUL

METHOD:

• TAKE 2 TSP REFINED OIL IN ONE PAN.KEEP IT ON MEDIUM FLAME.NOW ADD THE DABELI MASALA ,RED CHILLY POWDER,SALT,LEMON JUICE,SUGAR IN IT.
• MIX THEM WELL SWITCH OFF THE FLAME .
• NOW ROAST THE BUNS ON BOTH SIDES WITH REFINED OIL & SPREAD THE TAMARIND CHUTNEY ON IT .
• NOW SPREAD THE LAYER OF ROASTED PEANUTS,NYLON SEV,CHOPPED ONION ON IT .
• NOW SPREAD THE POTATO MIX ON IT.ON THE TOP OF THE LAYER AGAIN SPREAD THE SHREDDED COCONUT ,TOMATO,POMEGRANATE TOPPING.
• CLOSE THE BUN.SERVE IT WITH GREEN CHUTNEY.

TIPS:

• WE CAN ADD THE ROASTED CHANA DAL,CORRIENDER LEAVES IN IT.
• IN RAJWADI DABELI ,WE ADD THE CASHEW NUTS & RAISINS ALSO . 
• FOR EASY TO MANAGE:TAKE A WOK .ADD REFINED OIL IN IT .THEN ADD THE JUST ADD DABELI MASALA IN IT .THEN ADD BOILED POTATO,RAW CUT ONION,PEANUT,TEMERIND CHUTNEY .MIX THEM WELL.DUE TO  TEMARIND CHUTNEY NO NEED TO ADD SUGAR & LEMON JUICE.ROAST THE BREAD HALFLY BEFORE ADDING CHUTNEY & POTATO FILLING & AFTER ADDING IT ROAST IT AGAIN WITH BUTTER.SERVING TIME SPRINKLE THE SEV ON IT.
• ALWAYS USE ROUND BUN ,NOT PAV AS PAV IS SMALL ENOUGH FOR STUFFING.
• IN GREEN CHUTNEY USE GARLIC,PEANUT,GREEN CHILY,LEMON JUICE,CORIANDER EAVES.PEANUT ABSORB THE MOISTURE. 

STRAWBERRY MOUSSE DESSERT

INGRIDIENTS:

• BOILING WATER -1.5 CUP 
• STRAWBERRYGELATINFLAVOR-1PACKET(6OZ)
• COLD WATER - 1 CUP
• SLICED STRAWBERRIES - 1.5 CUP
• COOL WHIP CREAM- 1 TUB(8 OZ)

METHOD:

• ADD BOILING WATER TO GELATIN MIX IN LARGE BOWL;STIR 2 MINUTES UNTIL COMPLETELY DISOLVED.
• STIR IN COLD WATER.PLACE STRAWBERRY IN 6 CUP MOLDS.COVER WITH 2 CUPS GELATIN.
• REFREGERATE UNTIL GELATIN GET SET NOT FIRM.
• MEAN WHILE REFRIGERATE REMAINING GELATIN 30 MIN OR UNTIL SLIGHTLY THICKENED.WHISK IN 2 CUPS COOL WHIP UNTIL WELL BLENDED.
• SPOON OVER GELATIN LAYER IN MOLD.
• REFRIGERATE 4 HOURS OR UNTIL FIRM .UNMOLD .
• SERVE TOPPED WITH REMAINING COOL WHIP.

PAPDI CHANA CHAT

• IT IS A HEALTHY APPETIZER.IT IS A QUICK CHAT .
• I HAVE IT FIRST TIME IN A RESTURANT OF USA.I FOUND IT VERY TASTY .
• IT IS GOOD FOR POTLUCK ALSO.

INGRIDIENTS:

• BOILED CHICK PEAS - 1 BOWL
• PAPDI/MATAR IN SMALL SIZE - 1/4 BOWL
• ONION - 1 MEDIUM SIZE
• DE SEEDED TOMATO - 1 MEDIUM SIZE
• DE SEEDED CUCUMBER - 1 HANDFUL
• LEMON JUICE - 1 TBSP
• SALT-1 TSP
• GREEN CHUTNEY-1 TBSP
• THICK TAMARIND JUICE -2 TBSP
• RED CHILLY POWDER - 1 TSP
• BOILED POTATO- 1 PIECE
• SUGAR - 1 TSP

METHOD:

• BOIL THE CHANA IN PRESSURE COOKER WITHOUT TERMERIC .
• NOW ADD ALL THE INGRIDIENTS EXCEPT PAPDI.
• NOW KEEP IT IN FREEZE FOR 2 HOURS .
• IN THE END ADD THE PAPDI .
• RELISH IT .
• WE CAN DECORATE IT WITH ZERO SIZE SEV,CORRIENDER LEAVES.

TIPS:

• ALLOW THE CHANA CHAT REST FOR AT LEAST 2  HOURS SO THAT ALL THE INGRIDIENTS GET ABSORBED BY IT .
• ADD THE PAPDI OR MATTAR AT THE TIME OF SERVING SO THAT IT WILL NOT GET SOGGY.

NOTE:

• DO NOT ADD THE TERMERIC POWDER WHILE BOILING THE CHANA.
• 6 WHISTLES IS ENOUGH OTHERWISE IT WILL GET MASHY WHICH IS NOT DESIRABLE IN CHAT.
• IT IS SERVED COOL OR ROOM TEMPERATURE BUT NOT HOT OR WARM.

SHAHI BREAD-TWISTED VERSION

• IT IS THE EASY & QUICK VERSION OF THE SHAHI BREAD (WITH OUT DEEP FRY).
• IT IS TASTED LIKE NEAR JALEBI(NEAR BY  :) )
• IT IS GOOD FOR WEIGHT CONSCIOUS PEOPLES.YUMMY BUT NO DEEP FRY VERSION !!!

INGRIDIENTS:

• BREAD SLICE - 5 SLICE
• CREAM/MALAI - 1SMALL BOWL
• SUGAR POWDER -1/2 SMALL BOWL
• ASSORTED CHOPPED DRY FRUITS - 1 HAND FUL

SHAHI TUKDA

METHOD:

• IN A BOIL ADD THE SUGAR POWDER IN THE CREAM/MALAI.
• NOW TAKE A POP UP SANDWITCH MAKER .ROAST IT TILL BROWN .
• NOW SPREAD THE SWEET CREAM ON IT .SPRINKLE THE ASSORTED DRY FRUITS ON IT .

TIPS:

• SERVE IT HOT ONLY ONE BY ONE OTHERWISE IT WILL GET SOGGY .
• IN THE PLACE OF SWEET CREAM YOU CAN APPLY THE RABADI OR SWEET KHOYA OR SHREDDED KALAKAND ON  IT ALSO.

BREAD ROLLS WITH STUFFED NOODLES-INDO CHINESE

• IT IS DEEP FRY DISH MADE WITH BREAD COATING & BOILED POTATO STUFFING.
• BREAD ROLL IS ONE OF QUICK & MOUTH WATERING SNACK OF NORTH INDIA.
• .I GENERALLY USE BROWN BREAD RATHER THAN WHITE ONE FOR IT.

INDO CHINESE BREAD ROLL

INGRIDIENTS:

• BREAD                                  -8 PIECES
• BOILED POTATO                - 3 PIECE
• CHOPPED ONION                -1 CUP
• CORIANDER LEAVES        -1/2 CUP
• RAISINS/CRANBERRY      - 1 HANDFUL
• PEAS                                      - 1/4 CUP 
• HALF BOILED NOODLES   - 1 CUP
• CHOPPED CABBAGE          - 2 HANDFUL
• SHREDDED BEET ROOT    - 1 HANDFUL
• VERMECILLI/SEVIYAN       -FOR COATING

SPICES:

• RED CHILLY POWDER -1/2 TSP
• BLACK PEPPER -1/2 TSP
• FENNEL SEEDS -1/2 TSP
• GINGER-1 INCH LONG
• GARLIC -2 PEARLS
• GREEN CHILLY -1 PIECE
• SALT -1 TSP

FOR BREAD DIPPING:

• MILK -1/4 CUP
• SUGAR -1/2 TSP
• WATER -1 CUP

METHOD:

• CUT THE BREAD PIECES FROM THE  EDGES.NOW MASH THE BOILED POTATO.MIX THE ONION,CHOPPED CORRIENDER LEAVES.MIX SPICES,SALT IN IT.
•  NOW MAKE THE FILLING OF THE FROZEN PEAS,CHOPPED CABBAGE,HALF BOILED NOODLES,SHREDDED BEET ROOT,RAISINS/SWEETENED CRANBERRY IN SEPERATE BOIL .ADD THE SALT & SPICE IN IT.
• TAKE A SMALL BALL LIKE SIZE MASH POTATO MIX & FILL THE 1 HANDFUL FILLING IN IT & MAKE THE ROUND  OR ANY SHAPE.MAKE  ALL THE  POTATO DUMPLINGS WITH FILLING IN THIS MANNER .
• ADD MILK & SUGAR IN THE WATER .NOW TAKE A PIECE OF BREAD .DIP IT IN THE MILKY WATER & SQUEEZE THE EXTRA MOISTURE FROM IT .
• ADD THE POTATO DUMPLING IN IT .FOLD IT WITH THE HELP OF BOTH HANDS IN ROUND OR ANY SHAPE.
• NOW COAT IT WITH RAW VERMICILLI/SEVIYAN.
• DEEP FRY IT IN MEDIUM HIGH FLAME.
• RELISH IT WITH GREEN CHUTNEY.

TIPS:

• AVOID ADDING IT IN LOW HOT OIL AS BREAD HAS TENDENCY TO ABSORB THE OIL IN LOW TEMPRATURE.
• NEVER REFRY IT .IT WILL ABSORB A LOT OF OIL.
• YOU CAN SQUEEZE THE LEMON JUICE IN THE POTATO PASTE.
• AVOID TO USE FULL COOKED NOODLES .WHILE DEEP FRYING THE HALF COOKED NOODLES AUTOMATICALLY GET FULLY COOKED.

VARIATIONS:

• YOU CAN COAT THE ROLL WITH NYLON SEV(ZERO SIZE BHUJIA) BEFORE FRY.IT 

FRUIT CUSTARD TRIFLES

• TRIFLE,A  ESSENTIAL ENGLISH DESSERT.IT IS ALSO CALLED TIPSY PUDDING.
• IT IS A COLD DESSERT OF SPONGE CAKE & FRUIT COVERED WITH LAYERS OF CUSTARD,JELLY & CREAM.
• IT IS VERY ROYAL AS WELL AS YUMMY DESSERT.ALL THINGS ARE READY MADE AVAILABLE . IT IS INSTANT QUICK RECIPE.

INGRIDIENTS:

• FULL CREAME MILK -2 CUP
• VANILLA CUSTARD - 2 TBSP
• POWDER SUGAR  - 1 TBSP
• JELLY  - 1/4 CUP
• FRUIT CAKE - 4 PIECE
• ASSORTED FRUITS  - 1 CUP
• WHIPPED CREAM  - 1/4 CUP
• ASSORTED DRY FRUITS - 1 HANDFUL
• WAFFERS - 2 PIECE

TUTTI FRUITY CAKE

METHOD:

• CUSTARD IS AVAILABLE IN MARKET BUT IF YOU WANT TO MAKE IT BY OWN .HERE IT IS:

HOW TO MAKE VANILLA CUSTARD:

• TAKE THE WHOLE MILK IN THICK BOTTOM PAN.ALLOW IT ONE BOIL .
• TAKE A BOWL .ADD THE 2 TBSP COLD MILK IN IT .ADD THE VANILLA CUSTARD POWDER IN IT .MIX IT WELL WITH THE SPOON SO THAT THERE WILL BE NO LUMPS .
• NOW ADD IT IN BOILED MILK .KEEP STIRRING IN BOILED MILK .SOON IT MAKES THICKEN THE MILK.SLOW THE FLAME .
• NOW ADD THE SUGAR IN IT.
• SWITCH OFF THE FLAME .
• ALLOW IT TO COOL DOWN FOR A WHILE . KEEP IT IN FREEZE.

HOW TO DECORATE THE TRIFLES:

• LAY OUT THE CAKE IN THE BOTTOM OF THE GLASS .NOW ADD THE ASSORTED FRUITS.THEN POUR THE COLD CUSTARD IN IT .
• GARNISH IT WITH  WHIP CREAM & JELLY PIECES,DRY FRUITS.IN THE PLACE OF JELLY YOU CAN USE THE TUTTI FRUITY.
• ON THE GLASS INNER SURFACE SPREAD THE STRAWBERRY SYRUP FOR DECORATION.
• CAN DECORATE  IT WITH CHOCO STICK OR VANILLA STICK ALSO.
• IN THE END WE CAN SPREAD THE SUGAR POWDER ON THE FRUITS AS A DECORATION. 
• KEEP IT IN FREEZE FOR SET FOR AN HOUR.
• IN THE END DECORATE WITH THE WAFFERS .IF WE ADD IT EARLIER ,IT WILL GET SOGGY.
• NOW IT IS READY FOR SERVE.

TIPS:

• WE CAN SERVE IT IN SEPARATE GLASSES OR IN  BIG BOWLS.
• WE CAN USE CREAM CHEESE FROSTING IN PLACE OF WHIPPED CREAM

CREAM CHEESE FROSTING :-

• BUTTER,VANILLA ESSENCE,CREAM CHEESE,SUGAR.
• FIRSTLY ADD BUTTER IN DEEP BOWL,BLEND IT WITH HAND MIXER.THEN ADD CREAM CHEESE,BLEND IT .NOW ADD SUGAR POWDER & VANILLA ESSENCE IN IT.YOUR CREAM CHEESE FROSTING IS READY FOR USE.

BOMBAY MASALA MILK

• IT IS DELICACY OF MAHARASHTRA .REALLY HEAVENLY TASTE .
• IT IS VERY NUTRITIOUS & HEALTHY DRINK .
• HOT MASALA MILK IS GOOD IN WINTERS .MUST TRY ONCE.

                                           

MASALA MILK 

INGRIDIENTS:

• CASHEW NUTS           - 1 HANDFUL
• PISTA                            -  1 HANDFUL
• ALMONDS                    -   2 HANDFUL
• CARDAMOM POWDER -1/2 TSP
• SAFFRON                        - 4 TO 5 STRANDS
• NUTMEG (JAIFUL)         -1 PINCH
• MACE(JAVETRI)             - 1 PINCH
• SUGAR                              -4 TSP
• WHOLE MILK                  - 1 LITER

METHOD:

• TAKE A WHOLE MILK IN A DEEP THICK BOTTOM PAN  .KEEP IT ON HIGH FLAME TILL ONE BOIL.THEN KEEP IT TO THE MEDIUM FLAME.ALLOW IT REDUCE TILL  1/2 .
• SOAK THE SAFFRON STRANDS IN COLD MILK FOR A WHILE .
• ADD ALL THE SPICE POWDER & ALL CHOPPED DRYFRUITS,SOAKED SAFFRON IN REDUCED MILK.
• IN THE END ADD THE SUGAR POWDER.
• DECORATE IT WITH CHOPPED DRY FRUITS.
• IF YOU ARE IN HURRY & WANT TO AVOID MAKE OWN SPICES POWDER AT HOME THEN YOU CAN USE  EVEREST KESARI MILK MASALA /BADSHAH MILK MASALA ALSO . 
• RELISH IT  EITHER HOT OR COLD MILK.

TWIST:

• IF WE DIP SMALL SIZE RASGULLA IN THIS MILK & SERVE IT COLD .TASTE WILL COMING OUT AWESOME.(TASTE LIKE RASMALAI)

NOTE:

• WE CAN SPRINKLE THAT MASALA ON SWEET DISH LIKE RASMALAI,KHEER,HOMEMADE ICE CREAME ,MILK SHAKE ALSO .IT WILL ENHANCE THE TASTE.

MITTHI SEVIYAN

• MEETHI SEVIYAN IS A DESSERT ROSATED SEVIYAN WITH GHEE & SUGAR.
• SEVIYAN IS ALSO COMING OUT IN MANY VARIETIES IN MARKET LIKE

1.  CHINESE PREFER RICE & MAIDA VERMECILLI
2. ,SOUTH INDIANS PREFER RAGI VERMICILI,
3. NORTH INDIANS PREFER WHEAT FLOUR +SUJI VERMICILI.

• IT IS GOOD DURING COLD,BONE BREAKAGE.
• IT IS WIDELY MADE DURING EID BY MUSLIMS. 

MEETHI SEVIYAN

INGRIDIENTS:

• SEVIYAN/VERMICILLI -1 CUP
• SUGAR POWDER -1/4 CUP(LITTLE LESS)
• GHEE -1/4 CUP
• WATER/MILK - 3 CUP
• CARDAMOM POWDER -1 TSP
• FENNEL SEEDS -1 TSP
• ASSORTED DRY FRUITS - 1/4  CUP
• SHREDDED COCONUT -1 TBSP

METHOD:

• ROAST THE SEVIYAN IN THICK BOTTOM PAN WITH GHEE IN MEDIUM HIGH FLAME TILL IT BECOME GOLDEN IN COLOR.
• MEANWHILE TAKE WATER & ADD THE SUGAR ,CARDAMOM POWDER,FENNEL SEEDS IN IT .KEEP IT IN HIGH FLAME TILL ONE BOIL.
• POUR THIS SUGAR SYRUP ON ROASTED SEVIYAN.
• NOW MIX THE ASSORTED DRY FRUIT,SHREDDED COCONUT ON IT .
• COVER THEM WITH LID FOR 5 MINUTES IN MEDIUM FLAME FOR GET COOKED .
• IT IS READY TO RELISH.

TIPS:

ADDING KHOYA WILL BE ENHANCE THE TASTE.

NOTE:

• IN SEVIYAN ,SUGAR RATIO IS NOT HALF OF THE SEVIYAN LIKE HALWA.IT IS LESS THAN 1/4..

DATES LADOO

• IT IS NUTRITIOUS INSTANT RECIPE.
•  IT'S LOOK & TASTE  LIKE A CHOCOLATE THATS WHY IT IS FAVORITE OF KIDS AS WELL AS CHOCOLATE LOVERS.
• DATES ARE A GOOD SOURCE OF ESSENTIAL NUTRIENTS LIKE  DIETARY POTASSIUM, FIBERS & TRACE ELEMENTS. 
• GENERALLY DATES(KHAJOOR) MADE IN IRAN,SAUDI ARABIA,TUNISIA ARE VERY GOOD IN QUALITY AS WELL AS VERY SOFT & SWEET.
• DATES LADOO BECOMES  READY WITH IN 7-10 MINUTES.

DATES LADOO

INGRIDIENTS:

• SOFT DATES -1 CUP
• CASHEW NUTS - 1 HANDFUL
• COCONUT POWDER -2 TBSP
• ALMOND POWDER - 1TBSP
• DESI GHEE - 4 TSP

METHOD:

• TAKE THE PITTED(DESEEDED) DATES.ADD THE 1 TBSP WATER IN THE MIXY & GRIND THE DATES COARSELY.KEEP IT ASIDE.
•  KEEP THE THICK BOTTOM PAN IN MEDIUM FLAME.ADD THE 2 TSP DESI GHEE IN IT.
•  FIRSTLY  ROAST CHOPPED CASHEW NUTS THEN  ROAST THE DRY COCONUT POWDER OR SHREDDED COCONUT & ALMOND POWDER.
• KEEP THEM ASIDE.NOW DROP 2 TSP GHEE IN THE PAN ,ADD GRINDED DATES IN IT.
• COOKED IT IN MEDIUM FLAME FOR 5 -10 MINUTES TILL IT LEAVES THE SURFACE , BECOME THICK & FRAGNANCE  ALSO STARTS COMING.
• AFTER THAT ADD THE ROASTED DATES,CASHEW NUTS,ALMOND POWDER,COCONUT IN A MIXING BOWL.
• GREASE PALM WITH GHEE & MAKE THE LADOOS WITH IT.

TIPS:

• U CAN ADD KHOYA,ROASTED POPPY SEEDS(KHUS KHUS),ROASTED RAVA,SEASAME SEEDS,PISTACHIO,RAISINS IN IT.
• U CAN ALSO PREPARE BURFI OUT OF IT.
• IF DATES IS SOFT & SWEET THEN NO NEED TO ADD THE EXTRA SUGAR IN IT.

Indian Aroma & Flavour - Jayka India Ka: HAKKA NOODLES

Indian Aroma & Flavour - Jayka India Ka: HAKKA NOODLES: IT IS A INDO-CHINESE DISH .NOODLES ARE GENERALLY MADE OF REFINED FLOUR/MAIDA BUT NOW A DAYS RICE NOODLES & DHURAM WHEAT FLOUR NOODLES ...

HAKKA NOODLES

• IT IS A INDO-CHINESE DISH .NOODLES ARE GENERALLY MADE OF REFINED FLOUR/MAIDA BUT NOW A DAYS RICE NOODLES & DHURAM WHEAT FLOUR NOODLES ARE ALSO AVAILABLE.
• IN CHILDHOOD I WAS BIT CONFUSE ABOUT NORMAL,HAKKA & SCHEZWAN - NOODLES. 
• NOW I GOT TO KNOW THAT NORMAL NOODLES ARE BLEND IN TASTE,HAKKA NOODLES ARE LITTLE  SPICY .& SCHEZWAN NOODLES ARE HOT &  SPICY .
• THE MAIN FEATURE  OF CHINESE COOKING IS THAT IT IS MADE IN HIGH HEAT ONLY.  

HAKKA NOODLES

INGRIDIENTS:

• HAKKA VEG NOODLES(CHINGS) - 150GM(1 SMALL PACKET)
• CHING HAKKA NOODLE MASALA- 1 TSP
• SOYA SAUCE - 1 TSP
• VINEGAR - 1 TBSP
• REFINED OIL - 1 TBSP
• SALT - 1 TSP
• BLACK PEPPER - 1/2 TSP
• TOMATO SAUCE-1 TSP 

ASSORTED VEGETABLES:

• ONION -1 PIECE
•  SHREDDED CARROT - 1/2 CUP
• SHREDDED CABBAGE -1/2 CUP
• ASSORTED CAPSICUM -1/4 CUP
• SCALLIONS OF SPRING-ONIONS- FOR GARNISHING

METHOD:

• ADD  AS MUCH WATER(WITH SALT) IN THE WIDE PAN(KADAI) THAT NOODLES CAN EASILY DIP IN IT PROPERLY.ADD THE FEW DROPS OF REFINED OIL IN WATER(IN ORDER TO AVOID THE NOODLES STICKING WITH EACH OTHER) .

• KEEP IT IN HIGH FLAME.WHEN BUBBLE HAS COME ,THEN DROP HAKKA NOODLES IN IT .
• BOIL IT WITHOUT LID TILL IT GET 90 PERCENT COOKED(PARBOILED)-GENERALLY IT TAKES  2-3 MINUTES.

• REMOVE THEM FROM  HOT WATER.DROP THEM DIRECTLY IN COLD WATER BOWL SO THAT EXTRA STARCH CAN BE REMOVE.
• NOW TAKE A BIG WOK.ADD 1 TBSP REFINED OIL IN IT.

• ADD THE ALL VEGETABLES IN IT ORDERLY.COOK IT IN HIGH FLAME WITHOUT WATER & LID.ITS CRUNCHINESS SHOULD NOT BE GONE.
• NOW ADD THE  HAKKA NOODLES MASALA(I USED CHINGS HAKKA NOODLE MASALA),SOYA SAUCE,VINEGAR,BLACK PEPPER,TOMATO SAUCE IN IT.

• ITS TIME TO ADD THE BOILED HAKKA NOODLES IN IT.
• TOSS IT WELL FOR A WHILE .

• GARNISH IT WITH SCALLIONS OF SPRING ONIONS.
• SERVE IT HOT.RELISH IT WITH TOMATO- GARLIC CHILLY SAUCE.  

NOTE:

• AVOID ADDING AZINOMOTO AS IT IS NOT GOOD FOR HEALTH.
• YOU CAN ADD CHINESE FIVE SPICE POWDER TO ENHANCE THE TASTE ,U CAN MAKE IT IN HOME.

•  IT IS COMBINATION OF BLACK- PEPPER,FENNEL SEEDS,CINNAMON STICKS,ANISE(CHAKARI),CLOVE.

• DURING COOKING ADD THE CARROT FIRST, THEN CAPSICUM,THEN ONION & IN THE LAST CABBAGE ( DUE TO THE DIFFERENT COOKING TIME OF EACH VEGETABLE.)

BESAN LADOO IN MICROWAVE

• IT IS SWEET BALLS MADE BY ROASTED GRAM FLOUR,SUGAR & GHEE.
• IN MANY FESTIVALS WE OFFERED IT TO OUR GOD.
• BESAN LADOO IS MOST POPULAR & MOST COMMONLY HOME MADE LADOO IN INDIA.
• IT IS IS VERY QUICK & MOUTH WATERING RECIPE.

BESAN LADOO

INGRIDIENTS:

• LADOO BESAN     -1 CUP
• DESI GHEE             -1/2 CUP
• SUGAR POWDER  -1/2 CUP
• ASSORTED NUTS  -1/4 CUP

LADOO BESAN

METHOD:

• MICROWAVE IT FOR 3 MINUTES & STIR IT.
• NOW MICROWAVE IT IN 2 MINUTES & STIR IT.
• FAKE AROMA WILL COME IN KITCHEN BUT WE ARE STILL HALFWAY DONE.
• NOW MICROWAVE IT FOR 5 MINUTES MORE BUT STIR IT AFTER EVERY 1 MINUTE.
• ALLOW IT TO COOL DOWN LITTLE.
• THEN ADD SUGAR POWDER,ROASTED NUTS IN IT.
• MAKE LADOO OUT OF IT WITH THE HELP OF THE GREASED PALMS.
• IF YOU FIND PROBLEM IN FORMING LADOO .ADD GHEE OR SPRINKLE MILK IN IT.
• BUT ADDING MILK WILL REDUCE THE SHELF LIFE OF LADOO.
• GARNISH IT WITH NUTS.

TIPS:

• IF YOU DO NOT HAVE THE LADOO BESAN THEN ADD 1 TBSP RAVA IN 2 CUP REGULAR BESAN (GRAM FLOUR).
• YOU WILL GET THE SAME CRUNCHY TASTE.BUT FIRSTLY ROAST THE RAVA SEPERATELY IN MICROWAVE  WITH 1/2 TBSP GHEE.

STUFFED POTAO BREAD ROLL

• IT IS DEEP FRY DISH MADE WITH BREAD COATING & BOILED POTATO STUFFING.
• BREAD ROLL IS ONE OF QUICK & MOUTH WATERING SNACK OF NORTH INDIA.
• .I GENERALLY USE BROWN BREAD RATHER THAN WHITE ONE FOR IT.

BREAD ROLL

RECIPE TYPE -VEG                                                                 SERVE FOR -2  PERSONS                                   

INGRIDIENTS:

• BREAD-8 PIECES
• BOILED POTATO - 3 PIECE
• ONION-1 CUP
• CORIANDER LEAVES-1/2 CUP
• CASHEW NUTS -1 HANDFUL
• RAISINS/CRANBERRY- 1 HANDFUL
• PEAS - 1/4 CUP

SPICES:

• RED CHILLY POWDER -1/2 TSP
• BLACK PEPPER -1/2 TSP
• FENNEL SEEDS -1/2 TSP
• GINGER-1 INCH LONG
• GARLIC -2 PEARLS
• GREEN CHILLY -1 PIECE
• SALT -1TSP

FOR BREAD DIPPING:

• MILK -1/4 CUP
• SUGAR -1/2 TSP
• WATER -1 CUP

METHOD:

• CUT THE BREAD PIECES FROM THE  EDGES.NOW MASH THE BOIL POTATO.ADD IN IT REST OF THE INGRIDIENTS.
• ADD MILK & SUGAR IN THE WATER .NOW TAKE A PIECE OF BREAD .DIP IT IN THE MILKY WATER & SQUEEZE THE EXTRA MOISTURE FROM IT .
• ADD THE POTATO PASTE IN IT .FOLD IT WITH THE HELP OF BOTH HANDS IN ANY SHAPE.
• DEP FRY IT IN MEDIUM HIGH FLAME.
• RELISH IT WITH GREEN CHUTNEY.

TIPS:

• AVOID ADDING IT IN LOW HOT OIL AS BREAD HAS TENDENCY TO ABSORB THE OIL IN LOW TEMPRATURE.
• NEVER REFRY IT .IT WILL ABSORB A LOT OF OIL.
• YOU CAN SQUEEZE THE LEMON JUICE IN THE POTATO PASTE.

VARIATIONS:

• YOU CAN COAT THE ROLL WITH NYLON SEV(ZERO SIZE BHUJIA) BEFORE FRY.IT WILL MAKE IT CRUNCHY.

 

GUJIA

• GUJIA IS SWEET DUMPLING  MADE WITH  REFINED FLOUR/MAIDA OR WHEAT FLOUR+SUJI STUFFED WITH KHOYA.
• GUJIA IS A CUISINE OF NORTH INDIA ESPECIALLY U.P.,BIHAR,M.P.,RAJASTHAN.
• IT IS CALLED KARANJI IN MAHARASHTRA,GHUGHRA IN GUJRAT ,KARJIKAYI IN KARNATKA & ANDHRA PRADESH.

 

GUJIA

INGRIDIENTS:

• REFINED FLOUR(MAIDA) - 2 CUP
• GHEE -1/4 CUP
• WATER -1/2 CUP

STUFFING/KASAR:

• SUGAR - 1/4 CUP
• GRATED KHOYA  - 1/4 CUP
• SUJI/RAVA -1 TBSP
• GHEE - 1 TBSP
• CHIRONJI  - 1 HANDFUL
• CASHEWNUTS  - 1 HANDFUL
• SHREDDED COCONUT  -1 HANDFUL
• CARDAMOM POWDER  -1 TSP

HOW TO MAKE DOUGH: 

• TAKE REFINED FLOUR IN DEEP BOWL .NOW ADD THE 1/4 CUP OF MELTED GHEE IN IT.
•  MIX IT WELL IN THE FLOUR.NOW ADD LITTLE BY LITTLE WATER(1/2 CUP) & KNEAD IT TIGHTLY MORE THAN PURI DOUGH.
• ALLOW IT TO REST FOR 1/2 AN HOUR.

HOW TO MAKE STUFFING:

• IN THE PAN ADD GHEE THEN ADD MAVA/KHOYA,COOK THE KHOYA IN MEDIUM FLAME UNTIL IT LEAVE THE SURFACE & TURN OUT GOLDEN.
• REMOVE IT ANOTHER BOWL.
• NOW ITS TURN TO ROAST SUJI.ADD THE 2-3 TSP OF GHEE IN PAN.NOW ADD THE RAVA IN IT.COOK IT IN MEDIUM FLAME.
• KEEP IT IN SAME MIXING BOWL.
• ALLOW THEM TO COOL .NOW ADD THE SUGAR POWDER IN IT.
• NOW ADD THE SHREDDED COCONUT ,CHIRONJI,CASHEW NUTS,RAISINS IN IT.

MAKING OF GUJIA:

• NOW MAKE SMALL DUMBLES FROM DOUGH.ROLL IT WITH ROLLER PIN THINLY.IF WE COMPARE ITS CORNER SHOULD BE THIN THAN MIDDLE ONE.
• TAKE A GUJIA CUTTER ,APPLY OIL IN IT ,NOW KEEP THE ROLL IN THE GUJIA CUTTER & ADD THE KHOYA MIXTURE IN IT.APPLY THE WATER IN THE SIDES/CORNER.CUT IT WITH THE CUTTER.
• DEEP FRY IT IN MEDIUM FLAME.

TIPS:

• FRY IT IN MEDIUM FLAME ONLY OTHERWISE IT WILL CRACK.
• DO NOT FILL IT FULLY OTHERWISE IT WILL GET CRACK.
•  ROLL FOR GUJIA SHOULD NOT BE THIN FROM MIDDLE OTHERWISE IT WILL CRACK FROM THE MIDDLE.
• ROASTED SUJI  IN THE KHOYA IS HELPFUL  TO ABSORB THE MOISTURE OF IT.

VARIATIONS:

• MILK OR CURD CAN BE USE IN KNEADING DOUGH BUT IT WILL REDUCE THE SHELF LIFE OF THE GUJIA.

MALPUA

• TODAY IT IS HEAVY RAINING IN USA.SUDDENLY I WAS THINKING IF I WERE IN INDIA I WOULD EAT MALPUA OF MY MOTHER MADE. 
• THIS WEATHER MADE ME NOSTALGIC.REALLY MALPUA IS MINE FAVOURITE FROM CHILDHOOD.
•  IT IS A PANCAKE IMMERSE IN SUGAR SYRUP SERVED A DESSERT.GENERALLY IT IS MADE DURING VAROUS FESTIVALS IN DIFFERENT STATES SPECIALLY DURING HOLI IN NORTH INDIA.
• IT IS POPULAR IN VARIOUS COUNTRIES LIKE INDIA (SPECIALLY IN U.P.,BIHAR,BENGAL,ORISSA STATE),BANGLADESH,PAKISTAN (SPECIALLYMADE DURING RAMADAN),NEPAL.
• IN JAGANNATH TEMPLE(ORISSA) IT IS SERVED AS A PRASAD.THEY CALLED IT AMALU .THEY USE CURD IN THE PLACE OF MILK WITH ONLY 1/2 AN HOUR STAND BY TIME.HERE IS MY RECIPIE.

malpua pic

INGRIDIENTS:

• REFINED FLOUR(MAIDA) -1 CUP
• FULL CREAME MILK - AS REQUIRED FOR THICK BATTER
• GHEE -FOR FRYING
• FENNEL SEEDS - 1 TBSP 

FOR SYRUP:

• SUGAR -1/2 CUP
• WATER -1/4 CUP
• LEMON JUICE- 3-5 DROP
• CARDAMOM POWDER -1TSP
• FOOD COLOR -1 PINCH

FOR GARNISHING:

• SOAKED ALMONDS-1TBSP CHOPPED
• BLANCHED PISTA- 1TBSP CHOPPED

METHOD:

• SOAK THE REFINED FLOUR IN LITTLE WARM MILK FOR 4 HOURS IN SUMMERS,8 HOURS IN WINTER.
• BATTER SHOULD BE LITTLE MORE THICK THAN GRAMFLOUR PUDE .EXACTLY LIKE IDLI BATTER/JALEBI BATTER.
• TAKE A FLAT THCK BOTTOM PAN.ADD THE GHEE IN IT .ALLOW IT TO HOT IN MEDIUM FLAME FOR A WHILE.THEN KEEP IT IN MEDIUM FLAME.
• TAKE A LADDLEFUL OF THE BATTER .POUR IT IN THE PAN IN ONE LINE .BATTER SHOULD BE SPREAD BY ITS OWN.
• ALLOW IT TO COOK IN MEDIUM HIGH FLAME TILL IT BECOME GOLDEN BROWN.
• NOW FLIP IT TO OTHER SIDE.
• REMOVE IT FROM THE FRYING PAN .DIP IT IN THE WARM SUGAR SYRUP FOR 1 MINUTES BOTH SIDES.
• GARNISH IT WITH  CHOPPED ALMOND & PISTA.

PREPARTION OF SUGAR SYRUP:

• SIDE BY SIDE IN THE OTHER BURNER MAKE THE SUGAR SYRUP.
• TAKE A WIDE PAN .ADD THE WATER,SUGAR POWDER IN IT.KEEP IT IN HIGH FLAME.
• WITH IN 2-3 MINUTES IT WILL MAKE ONE THREAD SYRUP.
• YOU CAN TEST IT BY SQUEEZE ONE DROP OF SYRUP BETWEEN INDEX FINGER & THUMB.
• WHEN YOU PULL APART IT ,IT SHOULD BE CREATE ONE THREAD.
• ADD 3-5 DROPS OF LEMON JUICE TO AVOID CRYSTALIZATION IN IT.
• SERVE IT WITH RABRI/KHEER.

TIPS:

• MAKE IT IN FLAT PAN ONLY.ADD 2 INCH OIL IN IT .DO NOT ADD TOO MUCH OIL IN IT .
• YOU CAN MIX THE REFINED OIL + DESI GHEE .
• IF YOU WANT TO PREPARE THE MALPUA IN ADVANCE THEN DEEP FRY THE PUDE IN ADVANCE BUT MAKE THE SYRUP ON THE SPOT.AS HOT SYRUP IS USED IN MALPUA .THEN IT WILL BECOME WARM AS WELL AS SOFT ALSO .
• BUT DO NOT ADD TOO MUCH MALAI IN THE BATTER AS DUE TO SOFTNESS MALPUDE DOES NOT COME OUT WELL.

VARIATIONS:

• YOU CAN ADD THE MASHED BANANA,MANGO,SHREDDED COCONUT IN IT.
• YOU CAN USE THE REDUCE MILK IN IT.
• YOU CAN ADD THE 1 TBSP GRAM FLOUR IN THE BATTER FOR COLOR AS WELL AS FLAVOR.
• ACCORDING TO THE STATES INGRIDIENTS VARY.IN SOME STATES RAVA OR IN SOME STATES RICE FLOUR IS ADDED IN REFINED FLOUR FOR MAKING  MALPUA.

OATS DOSA

• OATS IS VERY NUTRITIOUS AS IT IS FULL OF FIBERS.IT HELPS IN WEIGHT REDUCING.
• IT IS GOOD TO CONTROL DIABETES,LDL CHOLESTROL.
• IN INDIAN KITCHEN ,NOW A DAYS  OATS PORIDGE IS USING IN BREAKFAST.I WANT TO MAKE FROM IT SOME YUMMY DISH SO I DECIDED TO MAKE OAT DOSA IN RAVA DOSA STYLE.
• ACTUALLY I LIKE RAVA DOSA BUT DUE TO REFINED FLOUR/MAIDA I WANT TO AVOID IT.IN THIS RECIPIE I REPLACE THE MAIDA FROM OATS.
• IT IS FILLING BUT GUILT FREE DISH.

                                                   

INSTANT OAT DOSA

INGRIDIENTS:

• INSTANT OATS- 1 CUP
• RAVA- 1/4 CUP(AROUND 2 TBSP)
• RICE FLOUR- 1/4 CUP(AROUND 2 TBSP)
• BUTTER MILK -1/4 CUP
• CUMIN SEEDS- 1 TSP
• ONION- 1/4 CUP
• GREEN CHILLY - 1 TSP
• CHOPPED CASHEWS-1 HANDFUL
• SALT- 1 TSP
• BLACK PEPPER - 1 TSP
• CORIANDER LEAVES- 1 TBSP
• REFINED OIL - FOR COOKING

METHOD:

• TAKE A THICK BOTTOM PAN.ADD 2-3 DROP OF OIL & WIPE IT THEN DRY ROAST THE OATS (I USED QUAKER OATS FROM TRADERS JOE)TILL NICE NUTTY AROMA WILL COME & IT CHANGES IT COLOR ALSO( FOR 4 MINUTES).ALLOW IT TO COOL DOWN .THEN MAKE ITS FINE POWDER IN MIXY.
• ALLOW THEM TO COOL DOWN IN NORMAL TEMPRATURE.
• ADD THE NORMAL TEMPRATURE BUTTERMILK  &  REQUIRED WATER IN THE SUJI & OATS POWDER,SALT ,BLACK PEPPER.KEEP IT ASIDE FOR 30 MINUTES .
• BATTER SHOULD BE WATERY LIKE THICK BUTTER MILK.

    

BATTER OF INSTANT OAT DOSA

• TAKE ONE ONION & PEEL IT .CUT IT FLAT AT THE BASE SO THAT IT CAN STAND UPRIGHT.TAKE A FORK & PRICK IT.SOAK THE ONION IN THE OIL.THIS WILL BE USED AS YOUR BRUSH TO SMEAR THE PAN WITH OIL.
• TAKE A GRIDDLE.KEEP IT IN HIGH FLAME FIRST FOR A WHILE.NOW WIPE/SMEAR IT WITH OIL WITH THE ONION BRUSH SO THAT IT IS COATED WITH THE THIN FILM OF OIL.

• SPRINKLE THE ONION ,GREEN CHILLY,CASHEWS ON  GRIDDLE.
• ADD THE CHOPPED CORIANDER LEAVES IN THE BATTER.
• NOW POUR THE BATTER  ON THIS GRIDDLE WITH LADDLE FROM SOME HEIGHT.
• A LOT OF HOLES WILL COME IN THE DOSA.
• ALLOW IT TO COOK TILL IT BECOME GOLDEN BROWN FROM BOTTOM SIDE.
• DRIZZLE THE REFINED OIL OVER THE DOSA.
• RELISH IT WITH SAMBAR OR COCONUT DALIA SPLIT CHUTNEY.

TIPS:

• U CAN ADD SHREDDED CARROT,COCONUT,CORIANDER LEAVES IN THE BATTER.
• STIR THE LADDLE IN BATTER BEFORE MAKING EVERY DOSA.AS FLOUR HAS TENDENCY TO SIT IN THE BOTTOM.
• BE GENEROUS ABOUT REFINED OIL OTHERWISE IT WILL NOT COME OUT CRISPY.
• BEFORE POUR THE BATTER ON GRIDDLE,IT SHOULD BE ON HIGH FLAME FOR A WHILE .THEN REDUCE THE FLAME ON MEDIUM & POUR.THE BATTER.IN THIS WAY,IT WILL COME OUT CRISPY.

VARIATIONS:

• YOU CAN ADD THE WHOLE WHEAT FLOUR IN THE PLACE OF RICE FLOUR.

OATS UTTAPAM-INSTANT VERSION

• IT IS HEALTHY NUTRITIOUS BREAK FAST .OATS IS GOOD FOR WEIGHT LOSE AS IT IS ENRICHED OF HIGH FIBER .IT HELPS REDUCING UNHEALTHY LDL CHOLESTROL.
• IT IS HELPFUL IN REDUCING BLOOD PRESSURE & SUGAR ALSO SO IT IS GOOD IN HIGH BLOOD PRESSURE & DIABETES ALSO.
• I GET BORED EAT OATS PORRIDGE IN BREAKFAST AS IT IS TASTELESS .
• I THOUGHT TO MAKE  HEALTHY AS WELL AS YUMMY OPTION WITH OATS.SO I DECIDED TO MAKE INSTANT OATS UTTAPAM WHICH NEED NOT ANY PREVIOUS PREPARATION.

OATS UTTAPAM

INGRIDIENTS:

• INSTANT OAT -1/2 CUP(QUAKERS )
• UPMA RAVA -1/2 CUP
• CURD -1 CUP
• SALT-1 TSP
• REFINED OIL -FOR COOKING

TOPPING:

• ONION-1 PIECE
• TOMATO-1 PIECE
• CARROT -1 PIECE
• CORIANDER LEAVES- 1 HANDFUL 

QUAKERS INSTANT

PREPARATIONS:

• TAKE A THICK BOTTOM PAN .ADD 2-3 DROPS OF OIL IN IT & WIPE IT WITH TISSUE PAPER.KEEP IT MEDIUM FLAME.
• DRY ROAST IT TILL  NUTTY AROMA STARTS COMING & IT CHANGES COLOR.ALLOW IT TO COOL DOWN.
• CHOPPED THE ONION,CORIANDER,TOMATO.PEELED & SHRED THE ORANGE CARROT.

METHOD:

• IN A DEEP BOWL MIX TOGETHER OAT POWDER,SUJI,BLENDED CURD,SALT.
• KEEP IT ASIDE FOR 1/2 AN HOUR.

OATS  RAVA BATTER WITH CURD

• AFTER  1/2 AN HOUR ADD THE VEGETABLES & MIX TOGETHER.ADD  AROUND 1/2 CUP WATER IN BATTER .
• ITS CONSISTENCY SHOULD BE THICK LIKE NORMAL UTTAPAM BATTER OR BESAN CHILLA BATTER.
• NOW TAKE A NON STICK GRIDDLE ALLOW IT HOT FOR A WHILE .NOW POUR 1 DROP OF OIL IN IT & WIPE IT WITH TISSUE PAPER.
• NOW KEEP IT IN MEDIUM TAKE THE BATTER IN THE LADDLE & POUR IT IN THE GRIDDLE.
• SPREAD IT A LITTLE.ITS THICKNESS SHOULD BE LIKE REGULAR UTTAPAM.
• DRIZZLE THE REFINED OIL OVER THE UTTAPAM,COVER IT WITH LID TO COOK PROPERLY.
• SPREAD THE TOPPING ON THE UTTAPAM EVENLY.
• ONCE IT WILL START LIFTING THE CORNERS ,FLIP IT ON OTHER SIDE & DRIZZLE THE 1/4 TSP OIL .
• ONCE IT IS COOKED ,REMOVED IT FROM TAWA & SERVE IT HOT.
• REPEAT THE SAME PROCESS FOR REST OF THE BATTER.
• RELISH IT WITH DALIA SPLIT CHUTNEY WITH COCONUT.

TIPS:

• IF U FIND IT FLIMSY(VERY SOFT)  OR DIFFICULT TO HANDLE,YOU CAN ADD THE POWDERED WHOLE WHEAT BREAD/RICE FLOUR IN THE BATTER.
• THERE IS A DIFFERENCE BETWEEN IDLI RAVA & UPMA RAVA .IDLI RAVA IS USED ONLY IN PREPARING IDLI BUT THE UPMA RAVA IS USED TO PREPARE UPMA & OATS UTTAPAM.(I USE SWAD COMPANY) 

OATS IDLI-INSTANT VERSION

• IT IS HEALTHY NUTRITIOUS BREAK FAST .OATS IS GOOD FOR WEIGHT LOSE AS IT IS ENRICHED OF HIGH FIBER .IT HELPS REDUCING UNHEALTHY LDL CHOLESTROL.
• IT IS HELPFUL IN REDUCING BLOOD PRESSURE & SUGAR ALSO SO IT IS GOOD IN HIGH BLOOD PRESSURE & DIABETES ALSO.
• I GET BORED EAT OATS PORRIDGE IN BREAKFAST AS IT IS TASTELESS .
• I THOUGHT TO MAKE  HEALTHY AS WELL AS YUMMY OPTION WITH OATS.SO I DECIDED TO MAKE INSTANT OAT IDLI WHICH NEED NOT ANY PREVIOUS PREPARATION.

oats idli pic

INGRIDIENTS:

• INSTANT OATS -1/2 CUP
• SUJI/RAVA - 1/2 CUP
• CURD - 1/2 CUP
• ENO -1/2 TSP
• SALT - 1 TSP
• WATER -3-4 CUP OR AS REQUIRED

TEMPERING:

• MUSTARD SEEDS - 1TSP
• GRATED CARROT - 1 TSP
•  CASHEWNUTS      - 1 HANDFUL
• CURRY LEAVES      -5-6 PIECES
• CORIANDER LEAVES -1 HANDFUL
• COCONUT CHOPPED -1 HANDFUL
• WHITE URAD DAL  -1TSP
• CHANA DAL-1 TSP

METHOD:

• TAKE A THICK BOTTOM PAN.ADD 2-3 DROP OF OIL & WIPE IT THEN DRY ROAST THE OATS (I USED QUAKER OATS FROM TRADERS JOE)TILL NICE NUTTY AROMA WILL COME & IT CHANGES IT COLOR ALSO( FOR 4 MINUTES).ALLOW IT TO COOL DOWN .THEN MAKE ITS FINE POWDER IN MIXY.
• NOW DRY ROAST THE SEMOLINA/SUJI ALSO.
• ALLOW THEM TO COOL DOWN IN NORMAL TEMPRATURE.
• ADD THE NORMAL TEMPRATURE BLENDED CURD & WATER IN THE SUJI & OATS.KEEP IT ASIDE FOR 30 MINUTES 
• MEANWHILE WE  MAKE A TEMPERING.ADD 1TSP REINED OIL. ADD MUSTARD SEEDS IN IT.SOON IT WILL START SPLUTTERING THEN ADD CURRY LEAVES,URAD DAL,CHANA DAL,CHOPPED CASHEWNUTS.
•  NOW ADD THE SHREDDED CARROT,  PEELED & CHOPPED COCONUT PIECES IN IT.
• MIX THE TEMPERING IN IDLI BATTER.
• NOW ADD THE SALT & ENO SALT TOGETHER ,MIX IT IN BATTER & SOON BUBBLES WILL COMES OUT.

• THEN STOP STIRRING & POUR THE BATTER IN GREASED IDLI PLATES.
• ADD THE WATER IN COOKER TILL 1/8 HEIGHT WITH 1 TSP SALT,THEN KEEP IDLI PLATES ON STACK.NOW COVER IT WITH LID .ALLOW IT TO COOK FOR 15 MINUTES .
• WHEN PRESSURE SUBSIDES ,OPEN THE LID ,REMOVE THE IDLI WITH THE HELP OF GREASED KNIFE.
• RELISH IT WITH COCONUT-CORIANDER CHUTNEY.

TIPS:

• 1/2 AN HOUR STANDING TIME FOR BATTER IS NECESSARY SO THAT OATS & RAVA GET SOAKED PROPERLY.
• IF U WANT TO USE MICROWAVE FOR MAKING IDLI ,IT WILL TAKE 3-4 MINUTES.

NOTE:

• IF YOU ADD THE DOUBLE PROPORTION OF THE OATS THAN SUJI/RAVA THEN ITS BECOME STICKY SO BETTER TO USE EQUAL PROPORTION.

WHITE PUMPKIN KHEER

• IT IS NUTRITIOUS SWEET IN  MINUTES .
• WHITE PUMPKIN  IS GOOD FOR STOMACH RELATED AILMENTS.
• IT IS DELICACY OF UDUPI-MANGALORE.IT IS FAMOUS IN HYDERABAD ALSO.
• WE CAN OFFER IT TO MAA DURGA DURING NAVRATRAS AS NEIVEDYAM.IT CAN BE EATEN DURING NAVRATRA FAST ALSO.
• DUE TO POPPY SEEDS THIS RECIPIE BECOME RICH.POPPY SEEDS IS GOOD DURING COUGH & COLD BUT IT CAUSES DROWSINESS.

WHITE PUMPKIN KHEER

INGRIDIENTS:

ASH-GOURD/WINTER -MELON/WHITE-PUMPKIN

• FULL CREAME MILK -2 CUP
• SHREDDED PUMPKIN -1.1/4 CUP
• GHEE -1 TBSP                                                                                             
• SUGAR -4 TBSP
• ASSORTED NUTS- 1/2 BOWL
• POPPYSEEDS(KHUS-KHUS).-2 TSP
• SOAKED ALMONDS-15-20 PIECE
• SAFFRON -8-10 STRANDS

PREPARATIONS:

1. SOAK ALMOND & POPPY SEEDS IN SEPERATE VESSELS OVERNIGHT.GRINDED THEM TOGETHER INTO A PASTE  IN A MIXY .COOK IT IN A PAN WITH 1/2TSP GHEE TILL IT LEAVES IT EDGES.(OPTIONAL)
2. PEEL THE WHITE PUMPKIN .DESEEDED IT & REMOVE THE SMOOTH SURFACE .GRATE THE PUMPKIN.

METHOD:

• SQUEEZE OUT EXCESS WATER IN GRATED PUMPKIN.
• HEAT THE GHEE IN HEAVY BOTTOM PAN & ADD THE GRATED PUMPKIN .
• COOK IT IN LOW FLAME TILL ITS  RAW SMELL WILL GOES OFF .
• IT WILL TAKE AROUND 5-6 MINUTE TO GO ALL MOISTURE .(IF YOU ARE NOT IN HURRY THEN WITHOUT SQUEEZE THE WATER IT WILL TAKE AROUND 15-20 MINUTES.)
• NOW ITS TIME TO ADD THE MILK IN IT.COOK UNTIL IT BECOME SOFT .GENERALLY IT TAKES 8- 10 MINUTES.
• KEEP STIRRING IN BETWEEN.
• ADD SUGAR,CARDAMOM POWDER,SAFFRON STRANDS,ALMOND-POPPY SEEDS PASTE ,STIR & COOK UNTIL SUGAR   GET DISOLVE .COOK FOR 3-4 MINUTES.
• NOW TURN OFF THE FLAME .
• GARNISH IT WITH ASSORTED DRY FRUITS & ROASTED POPPY SEEDS.
• SERVE IT WARM OR CHILLED.

TIPS:

• IF YOU MAKE IT MORE THICKER THEN ADD THE MILKMAID .
• YOU CAN USE THAT PUMPKIN WATER FOR MAKING VEGETABLE STEW.

NOTE :

• ASSORTED NUTS CAN BE ANY THING: CHIRONJI, PISTA, CASHEW NUTS,SOAKED 
• ALMONDS ,RAISINS. 

 VARIATIONS:

• COOK THE SHREDDED PUMPKIN (WITHOUT SQUEEZED) IN MILK FOR 1/2 AN HOUR & FOR THICKNESS & FLAVOR ADD THE POPPY SEEDS,ALMOND PASTE AFTER 1/2 AN HOUR.THEN ADD SUGAR POWDER.IT IS THE EASY VERSION.

PETHE KA HALWA(SITAFAL KA SHEERA)

                                                                         

• IT IS DELICACY OF UDUPI-MANGALORE.IT IS TIME CONSUMING RECIPIE AS WHITE PUMPKIN OOZES OUT TOO MUCH WATER .
• BUT WHEN YOU TASTE IT THEN FORGET THE TIREDNESS.
• IT IS AEWSOME MELT IN THE MOUTH RECIPIE .IN UDUPI IT IS SERVED IN FUNCTIONS,FESTIVALS AS A FEAST.
• WE CAN OFFERED IT TO MAA DURGA AS NEIVADAYAM DURING NAVRATRAS.
• IT IS NUTRITIOUS SWEET.WHITE PUMPKIN IS GOOD FOR STOMACH RELATED AILMENTS.

WHITE PUMPKIN HALWA

INGRIDIENTS:

• WHITE PUMPKIN -1 KG
• SUGAR- 250 GM
• GHEE- 50 GM
• CARDAMOM POWDER- 1TSP
• ASSORTED DRYFRUITS - 1/2 CUP
• POPPY SEEDS -1 TBSP

ASH-GOURD/WINTER-MELON/WHITE PUMPKIN

METHOD:

• TAKE A THICK BOTTOM PAN. ADD THE GRATED PUMPKIN IN IT.
•  ALLOW IT TO COOK IN LOW FLAME. WE HAVE TO COOK IT  TILL ITS WATER WILL EVAPORATED & ITS RAW SMELL WILL GONE. 
• IT TAKES AROUND 20 MINUTES .
• KEEP STIRRING OTHERWISE BOTTOM SIDE WILL GET BURNT.
• NOW ADD SUGAR.SOON SUGAR WILL ALSO START MELTING,KEEP STIRING TILL ITS MOISTURE WILL  DRY UP & IT IS THICKEN LIKE A JELLY .
• NOW ITS TIME TO ADD DESI GHEE IN IT .COOK IT UNTIL IT WILL LEAVE THE SURFACE OF THE PAN.
• GARNISH IT WITH  THE ASSORTED DRY FRUITS & ROASTED POPPY SEEDS.

VARIATIONS:

• YOU CAN USE SAFFRON COLOR  IN IT.
• YOU CAN USE KHOYA IN IT .

KAJU KATLI/BURFI

kaju katli pic

• KAJU KATLI IS POPULAR SWEET OF INDIA .
• ITS BEEN 2 YEARS IN USA .NOW I AM GOING TO MISS THE INDIAN SWEETS.ON MY MARRIAGE ANNIVERSARY I DECIDED TO MAKE IT IN HOME.
• BELIEVE ME IT IS VERY EASY & QUICK RECIPIE.
• IF YOU ARE NUTS LOVER,TRY IT ONCE IN A LIFE.I AM SURE YOU WILL MAKE IT AGAIN  & AGAIN.
• IT HAS GOOD SHELF LIFE ALSO . YOU CAN HAVE IT DURING FASTING TIME(AVOID SILVER VARAQ ).

INGRIDIENTS:

• CASHEW POWDER-1/1/4 CUP
• SUGAR POWDER-1/2 CUP
• WATER-1/4 CUP
• CARDAMOM POWDER-1 TSP
• SAFFRON STRANDS-10
• GHEE -2 TSP
• SILVER VARQUE-2 PIECE

METHOD:

• MAKE VERY FINE POWDER OF CASHEWNUTS.(THE MORE FINER,MORE BETTER).AVOID OPERATE MIXY SO REGRESSLY THAT CASHEWNUTS OOZES OUT ITS OIL & BECOME STICKY.
• IF U DON'T LIKE RAW FLAVOR OF CASHEWNUTS,DRY ROAST IT IN LOW MEDIUM FLAME.
• TAKE A THICK BOTTOM PAN,ADD WATER,CARDAMOM POWDER,MILK SOAKED SAFFRON STRANDS,SUGAR POWDER IN IT.
• KEEP IT IN HIGH FLAME.KEEP STIRING IT TILL IT BECOME ONE THREAD SYRUP.IF WE FALL DOWN DROP OF SYRUP THEN ONE STRING SHOULD BE THERE.
• NOW KEEP IT IN MEDIUM  FLAME.
• ADD 2 TSP GHEE IN IT.
•  MIX  THE CASHEWNUT POWDER,STIR IT CONTINUOUSLY TILL

1.  IT  LEAVES ITS SURFACE 
2. IT WILL STOP STICKING ON OUR HAND
3. WE CAN EASILY ABLE TO MAKE ITS BALL

• NOW SWITCH OFF THE FLAME.REMOVE IT FROM PAN. 
• NOW KNEAD THE DOUGH WITH HANDS FOR SMOOTHNING.(CAREFUL IT IS HOT)
• NOW SPREAD IT GREASED SURFACE WITH THE HELP OF GREASED ROLLER PIN.
• CUT IT IN DIAMOND SHAPE AFTER IT COOLS A LITTLE.DONOT  CUT IT WHILE IT IS HOT.
• SPREAD SILVER VARQUE ON IT.
• STORE IT IN NORMAL TEMPRATURE. 

TIPS:

• BASICALLY THE RATIO OF THE CASHEW & SUGAR IS THE 2:1 & RATIO OF SUGAR POWDER & WATER IS THE 2: 1.,U CAN REDUCE THE LITTLE BIT QUANTITY OF SUGAR.
• PREPARE THE DESI GHEE GREASE SURFACE IN ADVANCE.
• ADD A LITTLE BIT MILK IF DOUGH IS BRITTLE OR DRY BUT IT WILL REDUCE THE SHELF LIFE.
• IF U WANT TO TRY IT AS A SAMPLE,THEN MAKE IT WITH HALF CUP CASHEWNUTS.U CAN GET 10 PIECES OF IT.
• CASHEWNUTS SHOULD BE DRY.AVOID GRIND IT IMMEDIATELY AFTER TAKING IT OUT FROM REFREGERATOR.

NEER DOSA-MANGALORE SPECIAL

                                                           

NEER DOSA

• NEER DOSA IS A DELICACY OF MANGALORE(KERNATKA)UDUPI DISTRICT . 
• NEER IN KANNADA MEANS WATER SO IT IS THIN WATERY CREPE.IT IS SOFT,SPONGY DOSA.
• NO NEED ANY FERMENTATION SO IT IS INSTANT ONE.

• IT IS VERY  EASY & QUICK RECIPIE AMONG ALL DOSAS.
•  U CAN HAVE IT IN THE PLACE OF CHAPATI ALSO WITH  ANY VEGETABLE.
• IT IS NOT NECESSARY TO ADD SHREDDED COCONUT BUT IT ENHANCES THE TASTE BY MAKING IT MILDLY SWEET.
• ONLY FEW DROPS OF REFINED OILIS USED FOR WIPING THE PAN WITH TISSUE PAPER OTHERWISE NO NEED TO USE REFINED OIL WHILE COOKING.

INGRIDIENTS:

• IDLI RICE/SONA MASOORI(MEDIUM GRAIN RICE)/RAW RICE-1 CUP
• SHREDDED COCONUT -1 TBSP
• WATER - 3 CUP
• FENUGREEK SEEDS-1/2TSP
• SALT- AS PER TASTE
• REFINED OIL- FOR COOKING

METHOD:

• SOAK IT FOR 6 HOURS.ADD  PEELED SHREDDED COCONUT,RICE,FENUGREEK SEEDS,SALT IN A  MIXY.GRIND IT IN VERY FINE PASTE LIKE TOOTH PASTE.
• USE THE FOOD PROCESSOR FOR IT.
• OVER ALL WE WILL USE 3 CUP WATER IN WHOLE WAY OF MAKING BATTER (FROM SOAKING TO GRINDING & MAKING BATTER).SO WASH THE RICE PROPERLY FROM RUNNING WATER.&  THEN SOAK IT IN 3 CUP FRESH WATER.
• WE WILL GRIND IT WITH THE SAME WATER,WE WILL NOT DISCARDED THAT WATER.
• WHILE GRINDING ADD LITTLE WATER AT A TIME SO THAT NO GRANULE WILL REMAIN & ADD THE REMAINING WATER WHILE MAKING THE BATTER.
• ITS BATTER IS SO WATERY THAT WHEN U POUR UR BATTER WITH THE HELP OF SPATULA,ITS BACK SHOULD NOT HAVE ANY LEFTOVER.
• TAKE THE THICK BOTTOM PAN OR GRIDDLE,ALLOW HEAT IT UP ON HIGH FLAME FOR A WHILE , NOW ADD ONE DROP OF THE OIL ,WIPE IT WITH TISSUE PAPER.
• NOW KEEP IT IN MEDIUM FLAME .ITS TIME TO POUR THE BATTER ON IT USING LADDLE AT 2 INCH HEIGHT.
• ALWAYS STIR THE BATTER BEFORE POURING .
• AS WE POUR ,SWIFTLY SWIRL IT IN PAN IN ALL DIRECTIONS.PLENTY OF SMALL HOLES WILL APPEAR IN DOSA.
• COVER IT WITH A LID .SOON IT WILL  START TO LOOSING ITS EDGES & WILL  CHANGE TEXTURE ,COLOR ALSO.
• REMOVE IT FROM THE PAN.
• NO NEED TO COOKED IT ON FLIP SIDE.
• BEST TO EAT  PIPING HOT BUT U CAN HAVE IT PRECOOKED ALSO .IT WILL REMAIN SOFT ONLY IN THE PLACE OF CHAPATI.

TIPS:

• CAST IRON FLAT GRIDDLE IS BETTER THAN NONSTICK.

• RELISH IT WITH HONEY,COCONUT CHUTNEY,MANGO PICKLE.
• U CAN HAVE IT WITH CHANA DAL POLI ALSO.
• MIX OF GRATED COCONUT,CRUSHED JAGGERY,CARDAMOM POWDER CAN BE USED AS A SIDE DISH.
• U CAN STORE THAT BATTER FOR NEXT DAY IN FREEZE. JUST TAKE IT OUT FROM FREEZE 2 HOURS BEFORE USE SO THAT IT WILL COME OUT IN NORMAL TEMPRATURE & STIR IT WITH SPATULA SO THAT RICE WILL NOT STICK ON BOTTOM ONLY. 
• AFTER EVERY DOSA WIPE THE GRIDDLE WITH OIL DRENCHED TISSUE PAPER.OTHERWISE U FIND PROBLEM WHILE REMOVING FROM SKILLET.
• IF YOU  FIND IT IS BECOME CRISPY THEN BE GENEROUS ABOUT THE RATIO OF FRESH COCONUT.1:2(SHREDDED COCONUT:RICE BATTER) CAN BE USE IF U WANT IT SUPER SOFT. 

VARIATIONS:

• U CAN SPRINKLE THE ONION,CHOPPED CORRIENDER LEAVES/DILL LEAVES,GREEN CHILLY ON IT WHILE COOKING.
• U CAN MAKE IT IN DIFFERNT COLOR LIKE ORANGE BY ADDING CARROT IN BATTER & GREEN BY ADDING SPINACH & CORRIENDER LEAVES IN IT.

RELISH THE NEER DOSA WITH COCONUT MILK+JAGGERY+CUT BANANA. OR CAN RELISH IT WITH CHUTNEY.

RABADI /BASUNDHI

• IT IS VERY FAMOUS MOUTH WATERING DESSERT OF NORTH INDIA
• GENERALLY IT IS TAKEN WITH MALPUA ,JALEBI ,IMARTI .
• IN INDIA,AGRA & MATHURA RABADI IS MORE POPULAR RELATIVELY. 
• U CAN HAVE VARIATIONS IN IT LIKE MAKE :

1. MASALA RABADI BY ADDING ASSORTED SPICES (BLACK CARDAMOM ,CINNAMON STICK ,NUTMEG,MACE,ANISE FLOWER,CLOVE )IN IT WHICH WE GENERALLY ADD IN MASALA MILK.
2. U CAN ADD ASSORTED FRUITS IN IT WHEN IT IS CHILLED.

RABADI

INGRIDIENTS:

• FULL CREAME MILK-1 LITRE(5CUP)
• CASHEW NUTS-1 HANDFUL
• SOAKED RAISINS-1 HANDFUL
• CHOPPED MAKHANA-1 HANDFUL
• SAFFRON-8-10 STRANDS
• CARDAMOM POWDER-1 TSP
• SUGAR POWDER-50 GM(1/4CUP)
• SOAKED ALMOND,PISTA-1 HANDFUL

METHOD:

• GLAZE THE GHEE ON THE SURFACE OF THE PAN SO THAT IT AVOID STICKING THE MILK.
• NOW ADD THE MILK .KEEP IT IN HIGH FLAME TILL IT GET BOIL .NOW REDUCE THE HEAT BY MEDIUM FLAME FOR HALF AN HOUR TO 45 MINUTES.
•  THEN ADD THE CARDAMOM POWDER & MILK SOAK SAFFRON STRANDS ,CHOPPED ASSORTED NUTS IN IT.
• ITS TIME TO ADD SUGAR POWDER IN IT.
• ALLOW IT COOL DOWN AT ROOM TEMPRATURE.
• NOW KEEP IT IN FREEZE TILL IT GET CHILLED .

TIPS:

• AVOID APPLY THE REFINED OIL ON THE PAN SURFACE OTHERWISE IT WILL CAUSE THE UNINTENDED AROMA IN THE DESSERT.
• ADD LESS SUGAR IN IT AS REDUCED MILK ITSELF CONTAINS THE SWEETNESS & RAISINS HAS ALSO ITS SWEETNESS.
• CHOPPED MAKHANA CAN EASILY GET  COOKED & HELPFUL FOR MAKING IT THICKER.
• U CAN ADD THE FENNEL SEEDS IN IT.
• IF U HAVE ELECTRIC BURNER & U ARE IN USA,UK MEANS OUTSIDE INDIA SO MAKE IT ON MEDIUM FLAME(5),OTHERWISE U WILL GOT BURNING SMELL.

TRY:.

• ADD JAGGERY  IN THE PLACE OF SUGAR,BUT ADD IT IN SYRUP FORM IN COLD RABDI OTHERWISE IT WILL GET CURDLE.

PANEER KHEER

• IT IS VERY TASTY BENGALI SPECIAL DESSERT.IT IS ALSO CALLED CHANAR KHEER .
• IT IS EASY TO MAKE & MOUTH WATERING.IT IS EASY VERSION OF BENGALI CHANNAR PAYESH .
• I MADE  LITTLE ALTERATION IN IT.I ADDED ASSORTED FRUITS IN IT.

PANEER KHEER WITH ASSORTED FRUITS

INGRIDIENTS:

• SHREDDED PANEER- 250 GM
• GRINDED RICE - 1 TBSP
• MILK MAID/CREAME- 2 TBSP
• FULL CREAME MILK - 1/2 LITER
• CARDAMOM POWDER-1 TSP
• KESAR-8-10 STRANDS
• SUGAR- 100 GM
• SOAKED ALMOND-1 HANDFUL
• CASHEWNUTS -1 HANDFUL
• TOOTY- FRUITY-1 TSP
• ASSORTED FRUITS-1 CUP
• ROSE WATER-1TSP

METHOD:

• ADD MILK IN THICK BOTTOM PAN.APPLY DESI GHEE FEW DROP COATING ON THE PAN.SO THAT MILK WILL NOT STICK ON THE SURFACE.
• BOIL IT ONCE .NOW ADD GRINDED SOAK RICE,CARDAMOM POWDER IN IT .REDUCE THE MILK FOR 15 MINUTES.
• NOW ADD THE GRINDED PANEER,SAFFRON STRANDS(SOAK IN MILK) IN IT . COOKED IT FOR 5 MINUTES IN MEDIUM LOW FLAME.
• NOW ADD THE SUGAR POWDER IN IT . MIX IT WELL.
• NOW SWITCH OFF THE FLAME.
• ALLOW IT TO COOL DOWN.
• NOW ADD MILK MAID OR WHIPPED CREAME IN IT.
• KEEP IT IN FREEZE TILL IT BECOME CHILLED .
• AFTER 5-6 HOURS TAKE OUT THE PANEER KHEER OUTSIDE FROM FREEZE.
• GARNISH IT WITH CHOPPED CASHEWNUTS & ALMONDS,ASSORTED FRUITS( LIKE MANGO, STRAWBERRY,POMGRANATE),TOOTY FRUITY.
• SPRINKLE THE ROSE WATER ON IT.

TIPS:

• U CAN AVOID THE RICE IN IT IF U WANT TO HAVE IT IN VRAT TIME  . U CAN ONLY ADD THE MILK MAID/WHISK CREAME .
• U CAN ADD THE CANNED PINEAPPLE & CHERRY IN IT.    
• U CAN SPRINKLE THE STRAWBEERY SYRUP ON IT.
• IF U LIKE  TO HAVE WARM KHEER THEN AVOID ADDING FRUITS IN IT. 

PROCESS OF MAKING STRAWBERRY SYRUP:

• TAKE 8 STRAWBERRIES & BLEND IT IN MIXY .SIEVE IT SO THAT UNWANTED SEEDS CAN BE REMOVE.
• NOW ADD THE 1 TBSP SUGAR POWDER IN IT .
• KEEP THIS SYRUP  IN FREEZE .

.

MASALA POORI-MAHARASHTRA SPECIAL

                                                         

Masala poori

• IT IS MORE TASTY THAN NORMAL POORI .WE CAN HAVE IT WITH  MANGO PICKLE,BOONDI RAITA/VEG RAITA ALSO.
• IT IS A CRISPY,SPICY BREAD.IT IS GOOD FOR TRIP ,PICNIC,OVERNIGHT JOURNEY PURPOSE.
• IT IS VERY POPULAR IN MAHARASHTRA-  TIKHAT MITHACHI  POORI.
• BASICALLY TIKHAT MEANS -SPICY & MITH MEANS SALTY SO IT MEANS HOT & SAVORY POORI.

INGRIDIENTS:

• WHEAT FLOUR -1 CUP
• GRAM FLOUR  -1/3 CUP
• CORRIENDER LEAVES- 1 HANDFUL
• GRINDED GARLIC CHILLY PASTE -1 TSP
• SALT-1/2 TSP
• AZWAIN-1/4 TSP
• RED CHILLY POWDER-1/4 TSP
• DRY FENUGREEK LEAVES-1 TSP
• SEASAME SEEDS - 1TSP
• WARM REFINED OIL -3TSP
• REFINED OIL -FOR FRY

METHOD:

• TAKE A DEEP BOWL .ADD WHEAT FLOUR,GRAM FLOUR IN IT. NOW ADD ASSORTED SPICES LIKE CARROM SEEDS,RED CHILLY POWDER GARLIC CHILLY PASTE,SALT,CORRIENDER LEAVES ,FENUGREEK LEAVES ,REFINED OIL IN IT.
• KNEAD THE DOUGH WITH THE HELP OF WATER.
• DOUGH SHOULD BE FIRM SOFT .IT SHOULD BE MORE FIRM THAN CHAPATI  DOUGH BUT LESS FIRM WITH MATHRI .
• NOW APPLY OIL OUTSIDE OF THE DOUGH.
• LEAVE IT ASIDE FOR MIN 1/2 AN HOUR.
• DIVIDE THE DOUGH INTO  SMALL BALLS.
• ROLL IT  OUT IN MEDIUM THICK DISK WITH THE HELP OF ROLLER PIN.
• NOW  DEEP FRY IT IN REFINED OIL IN MEDIUM HIGH FLAME ON BOTH SIDES.
• RELISH IT WITH MASALA AALOO.

TIPS:

• U CAN ADD THE GRINDED GINGER PASTE IN IT.
• IF U WANT TO MAKE IT MORE CRYSP ,KNEAD THE DOUGH WITH PANEER WATER.
• U CAN DECREASE THE AMOUNT OF GRAMFLOUR ACCORDING TO THE TASTE. 

MASALA AALOO - FOR DOSA STUFFING

• DOSA BECOME POPULAR NOT ONLY IN INDIA BUT IN ALL OVER WORLD. 
• IT COMES IN VARIOUS STUFFING ACCORDING TO TASTE & REGION TO REGION BUT MASALA AALOO IS NICE COMPLEMENT.
• MASALA AALOO CAN BE ROLLED IN THE DOSA & CAN BE SERVED AS SIDE DISH.                                

masala aaloo

SERVING FOR -2 PERSONS

INGRIDIENTS:

• POTATO-3 PIECE
• ONION-1 PIECE
• TOMATO-2 PIECE
• GINGER - 1 INCH LONG
• GARLIC - 2 PEARLS
• GREEN CHILLY - 2 PIECE
• RAI- 2 TSP
• CURRY LEAVES-5 PIECE
• CHANA DAL- 1 HANDFUL
• SALT - 1/2 TSP
• REFINED OIL - 1TBSP
• LEMON JUICE -1TSP

ASSORTED SPICES:

• CORRIENDER LEAVES- 1 HANDFUL
• TERMERIC POWDER -1/4TSP
• CORRIENDER POWDER -1-2 TSP
• RED CHILLY POWDER -1/4 TSP

METHOD:

• BOIL THE POTATO IN SALTY WATER IN PRESSURE COOKER .PEEL & CUT THE POTATO IN MEDIUM SIZE.
• NOW TAKE A FRYING PAN .ADD THE REFINED OIL IN IT.LET IT HOT FOR A WHILE.
• NOW ADD THE RAI IN IT .SAUTE IT TILL IT BEGIN CRACKLE.MIX CURRY LEAVES & CHANA DAL IN IT.SAUTE IT TILL CHANA DAL BECOME GOLDEN BROWN.
• POUR THE GINGER,GARLIC,GREEN CHILLY PASTE.SAUTE IT TILL IT BECOME GOLDEN BROWN.
• ITS TIME TO ADD TOMATO IN IT,SAUTE IT TILL IT START OOZING OUT THE OIL.
• ADD TERMERIC POWDER,SALT,CORRIENDER POWDER,RED CHILLY POWDER IN IT.
• MIX THE BOILED POTATO TOGETHER & LET IT COOKED IN MIXTURE FOR 3-4 MINUTES SO THAT THEY CAN ABSORB .
• SPRINKLE THE LEMON JUICE IN IT.
• IN THE END MIX THE RAW ONION IN VEG.GARNISH IT WITH CORRIENDER LEAVES.

TIPS:

• U CAN ADD THE SEASAME SEEDS,URAD DAL WHILE FRYING.
• CHOPPED CASHEWS,PEANUTS WILL ALSO ENHANCE THE TASTE.