Palak Poori

This is very easy to make.Its just like any poori made of whole wheat flour but with spinach added to it. Every mom is worried about kids not eating palak, so this could be one way atleast to make them have spinach..try it out!!!
Ingredients:

• Spinach - 2 bunches
• Wheat flour - 500 gm
• Ajwain (carom seeds)- 1/2 tbs
• Salt to taste
• Water
• Oil for deep fry

Method:

• Chop the stems of the palak(spinach).Take only the fresh leaves.
• Put water to boil in apan and when the water starts boiling add the spinach leaves.
• After it boils ,let it cool.
• Blend to make a soft puree.
• Add spinach puree,salt,ajwain and water to wheat flour and prepare a dough..
• Divide the dough into small equal portions.
• Roll them to make small pooris.
• Fry them in hot oil in akadhai .
• Serve hot.

Ajwain is also called 'owa' in Marathi, 'vaamu' in Telugu, "omam" in Tamil "ajwana" in Kannada, "ajmo" in Gujarati, "jowan" in Bengali and "asamodagam" in Singhalese.It is used as a digestive aid.

Idli

Ingredients:

• Rice -2 cups
• Urad Daal (white) -1 cup
• Salt - 1 1/2 tbsp
• A pinch of Baking Soda
• Oil for greasing

Method:

• Wash and soak the daal overnight or for 8 hours.
• Wash and drain the rice. Grind it coarsely in a blender.
• Grind the daal into a smooth paste.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idli holder or pan well and fill each of them with batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a butter knife or spoon to remove the idlis.
• Serve hot with coconut chutney or sambhar.

Tomato rice

Ingredients :

• Rice -2 cups    
• Tomatoes (chopped,medium size ) - 4
• Onion (Small ) - 1
• Ginger (finely chopped) - 1 " inch piece
• Salt To Taste
• Chilli Powder - 1 tsp
• Dhania Powder - 2 tsp
• Jeera Powder - 1 tsp
• Tumeric - 1/2 tsp
• Garam Masala Powder -1 tsp
• Whole garam masala(3 cloves,3 cardamom,small stick of cinnamon,a bay leaf)
• Oil - 3 tbsp
• Fresh Coriander for Garnishing
• Cumin seeds for Seasoning

Method:

• Cook the Rice and let it Cool.
• Heat the Oil in the Pan and add cumin seeds and whole garam masala.
• When it starts spluttering add Onions , fry till translucent.
• Add ginger ,tomatoes , salt,tumeric and keep stirring.When Everything is mixed together add all the dry masala powders.
• Let it cook; keep stirring frequently.
• When the tomatoes are cooked add the Rice and combine.
• Garnish with Fresh Coriander leaves.
  

Ginger Shikanji

Ingredients:

• Mint leaves - 12
• Ginger - 1 piece
• Sugar - 3 tsp
• Juice of one Lemon
• Chaat masala-a pinch
• One bottle soda

Method:

• Crush mint leaves, ginger and sugar.
• Put this mixture in aserving glass.Add lemon juice,chaat masala and soda to it.
• Its just refreshing on a hot summer day.

Tamarind and spring onion chutney

Ingredients:

• Spring Onions - 10
• Ginger - 1 piece
• Green chillies - 3
• Tamarind pulp
• Black salt
• Salt

Method :

• Cut the green stems of the spring onions.
• Peel and have the bulbs.
• Blend chopped ginger,spring onion bulbs,green chillies,tamarind pulp,chopped green stems,black salt and salt to make the chutney.

Shahi Tukda

Ingredients:

• Bread slices - 3,4
• Milk - 2 cups
• Green cardamom powder - 1 tsp
• Oil for frying
• Half a cup of sugar
• Saffron - 1 gm
• Kewra essence - 2 tsp
• Chopped candied ginger pieces
• Chopped pineapple - 2,3
• One roll silver foil
• Chopped pista and almonds - 1 cup

Method:

• Cut bread pieces into geometric shapes and fry till golden brown.Keep aside.
• Take milk in apan, add green cardamom powder,sugar and saffron.
• Allow the milk to boil for sometime.
• Add the bread pieces and kewra essence.
• Once the bread is done ,take it out in adish.
• Put ginger and pineapple on the bread piece and cover it with another bread piece.
• Repeat for the other slices.
• Allow the milk to boil on very low heat.
• Once it is thick,pour it on the bread pieces.
• Roll the silver foil over the bread pieces.
• Garnish with chopped pista and almonds.
• Serve hot.

Spicy Potato

Ingredients:

• Potatoes (Medium size) - 4
• Tomatoes(Medium size) - 4
• Onions - 2
• Coriander seeds - 2 tbs
• Cumin seeds - 1 tsp
• Sesame seeds - 2 tsp
• Green chillies - 10
• Garlic cloves - 8
• Chopped ginger (i small piece)
• Chopped Coriander leaves - 1 bunch
• Oil - 2 tbs
• Salt
• Water

Method:

• Boil ,cool and peel the potatoes.
• Dice them into small pieces.
• Boil , cool and peel the tomatoes and grind to a fine puree.
• Finely chop onions and six to seven green chillies.
• Dry roast coriander,cumin and sesame seeds.Allow it to cool and grind.
• Blend garlic,green chillies,ginger,coriander leaves,water and salt to a fine paste.
• Heat oil , add chopped onions and tomato puree.cook on low heat.
• Then add the coriander garlic paste and saute for sometime.
• As the fat starts seperating,add the potatoes and two heaped teaspoons of the dry masala.
• When the potatoes are done ,serve hot.

Bharwan Gobhi Kebab(stuffed cauliflower)

Ingredients:

• Cauliflowers(medium size) - 4
• Turmeric powder - 1/4 tsp
• Pomegranate - 1
• Raisins - 1 tbs
• Chopped Cashewnuts - 1 tbs
• Chopped ginger - 1 tsp
• Coriander leaves (chopped) - 1 bunch
• Grated Cheese - 1 tbs
• Khoya - 1 tbs
• Besan - 350 gm
• Carom seeds - 1 tbs
• Garlic paste - 4 tsp
• Red chilli powder(to taste)
• Oil for frying

Method:

• Boil the cauliflowers in water with salt and for two minutes and set aside.

For the stuffing:

• Mix grated cheese,khoya,raisins,pomegranate,cashew nuts,ginger and coriander leaves and stuff the cauliflowers.

For the batter:

• Add carom seeds,garlic paste,red chilli powder,salt and water to besan to make a thick batter.Dip the cauliflower in the batter and fry.
• Serve hot.

Rasmalai

Ingredients:

• Milk - one jug
• Tartaric - 3,4
• Cornflour - 1/2 tbs
• Maida - 1/2 tbs
• Reetha water - 2 tbs
• Sugar - 2 cups
• Few strands of Saffron
• Pistachios and Almonds

Method:

For the Chenna:

• Boil milk in kadai and then cool it.
• Dissolve tartaric in a cup of water.Add it to the milk.
• Keep stirring to curdle it to make the chenna.
• Add cold water and strain it in amuslin cloth.set it aside.
• Make a dough with chenna , cornflour and maida.
• Shape into small balls and flatten them.
• Mix sugar with a little water and make a syrup.Boil it with reetha water.
• Put rasmalai pieces into the syrup.
• In another pan, add some water to acup of sugar and make another syrup.
• Take the rasmalai pieces out and soak them in the sugar syrup just made.
• Warm milk in a pan with saffron strands.
• Squeeze out the excess syrup from the rasmalai pieces.
• Lower them gently into the milk.Put them on a plate and top up with pistachios,Almonds and Saffron.
• Refrigerate and Serve cold.

Dry Gobi Sabzi

Ingredients:

• Cauliflower - 250 gms
• Onion(paste) - 1
• Tomatoes(paste) - 2
• Garlic and Ginger paste - 1 tsp
• Green chilli paste - 1 tsp
• Garam masala powder - 1/2 tsp
• Turmeric powder(haldi) - 1/2 tsp
• Chat masala powder - 1 tsp
• Cumin seeds(jeera) - 1 tsp
• Oil - 1 tbsp
• Fresh coriander leaves for garnishing
• Salt and black pepper (to taste)

Method:

• Wash and cut the cauliflower into small florets.
• Heat oil in a pan.Add cumin seeds,salt, turmeric powder and ginger garlic paste.fry for some time.Now add onion paste.Fry untill it turns brown.
• Add green chilli paste and tomato paste. mix well. let it cook for some time.
• Add cauliflower to it.mix well.cook covered.
• Add garam masala and chat masala when cauliflower becomes soft.
• Mix well and cook on alow flame for few minutes.
• Garnish with coriander leaves.
• Serve hot with roti /parantha.

Stuffed Bhindi

Ingredients:

• Lady finger(bhindi) - 500 gms
• Onions - 2(paste)
• Tomatoes - 2(paste)
• Green chillies - 2(paste)
• Oil - 2 tsp
• Salt and black pepper powder( to taste)
• Chat masala powder - 1 tsp
• Garam masala powder - 1/2 tsp

Method:

• Wash and wipe dry lady fingers.Slit them and keep aside.
• Heat 1 tsp of oil in a pan .Add the onion paste ,tomato paste , chilli paste, salt, garam masala, chat masala to it.fry for some time.
• Cool it and fill into the slitted lady fingers.
• Heat oil in a pan and add the stuffed lady fingers to it.fry untill the lady fingers are cooked.
• Serve hot.

Coconut Rice

Ingredients:

• Rice - 1 cup
• Oil - 1 tbs
• Black cardamom - 1 pod
• Cinnamon sticks - 1,2
• Mace - 1 piece
• Cloves - 3,4
• Black pepper - 1/2 tsp
• Green cardamoms - 2,3
• Ginger and Garlic paste - 4 tsp
• Coconut milk - 1 cup
• Onion(thinly sliced) - 1
• Half a bowl of grated coconut
• Salt
• Water

Method:

• Wash and soak rice in water for thirty minutes.
• Take oil in a pan,add black cardamom,cinnamon,mace,cloves,black pepper and green cardamom.
• Cook for few seconds.Now add ginger-garlic paste and onions.
• Saute till they turn brown.Add grated coconut and coconut milk.Mix well.
• Cook till the fat starts seperating and then add water and salt.
• Drain the water from the rice and add it to the cooking mixture.
• Once the rice is cooked, put off the heat and leave for 2-3 minutes.
• Serve hot.

Anardana Raita

Ingredients:

• Yoghurt - 2 cups
• Red chilli powder - 1tsp
• Pomegranate juice - 3 tbs
• Pomegranate seeds - 1/2 cup
• Salt

Method:

• Whisk yoghurt and add salt,red chilli powder,pomegranate juice and pomegranate seeds.
• Whisk again and refrigerate.
• Serve chilled.

Talwa Parantha

Ingredients:

• Wheat flour - 400gm
• Chilli flakes - 2 tsp
• Desi ghee - 1 tbs
• Cumin seeds - 1 1/2 tsp
• Chopped green peas - 1 cup
• Red chilli powder - 1 tsp
• Oil for frying
• Salt
• Water

Method:

• Mix wheat flour,chilli flakes and salt and knead a dough.Keep it aside.

For the stuffing:

• Heat desi ghee ,add cumin seeds,green peas,salt and red chilli powder.
• When cooked, keep it aside to cool.
• Make small cups with the dough , fill with the stuffing and then roll gently to make paranthas.
• Fry them in oil and serve hot.

Kashmiri Palak Paneer

Ingredients:

• One bunch baby spinach
• Fresh Paneer - 500 gm
• Oil - 2 tbs
• Cinnamon sticks - 4,5
• Chopped Garlic -4,5
• Turmeric powder - 1 tsp
• Deghi mirch powder - 1 tsp
• Royal Cumin seeds - 1 tsp
• Dry ginger powder - 1 tsp
• Black and green cardamom powder - 1/2 tsp
• Black pepper powder - 1 tsp
• Roasted cumin powder - 1 1/2 tsp
• Cooking oil
• Salt
• Water

Method:

• Wash and boil the spinach in salt water.
• Allow it to cool by adding cold water.Squeeze out the excess water and cut coarsely.
• Dice paneer into rectangular pieces and fry them till golden brown.
• Soak them in water so that they turn soft.
• Heat oil in a pan,add cinnamon,garlic,chopped spinach,turmeric powder and deghi mirch powder.
• Saute and add salt, royal cumin seeds ,ginger powder,black and green cardamom powder and black pepper powder.
• Drain the water from the soaked paneer and add to the spinach.
• Saute for sometime and serve hot.

Jaiphali Aloo

Ingredients:

• Potatoes - 7,8
• Desi ghee - 2 tbs
• Chopped green chillies - 4
• Chopped ginger - 1tsp
• White pepper- 1 tsp
• Nutmeg powder - 1tsp
• Chopped coriander - 2 tbs
• Juice of one lemon
• Coriander seed powder
• Cumin seeds - 2 tsp
• Salt
• Water

Method:

• Peel potatoes and cut them into small star shapes.
• Soak in water for sometime.
• Boil in salt water and drain.
• Heat desi ghee in a pan,add cumin seeds, chopped ginger and green chillies.
• Stir and add potatoes and salt.
• Cook for sometime.Now add white pepper,nutmeg powder,coriander seed powder and stir.
• Add chopped coriander leaves and lemon juice.
• Saute and cook for a minute.
• Garnish with chopped coriander leaves and serve hot.

Amla Chutney

Ingredients:

• Amla(boiled and diced) - 3/4 cup
• Coriander powder - 1 tsp
• Red chilli powder - 1 tsp
• A pinch of asafoetida
• Brahmi leaves - 4,5
• Salt to taste
• Oil - 1 tbsp

Method:

• Heat oil in a pan.Add half a tsp saunf powder.
• Add coriander powder,chilli powder,hing , salt and amla.
• Saute well.
• Cool the mixture and grind it well and serve.