Green Chutney

Ingredients:

1. Chopped coriander leaves- 1 cup
2. Green chilli- 4-5
3. Garlic cloves- 4-5
4. Ginger- 25 mm
5. Black salt- ¼ tsp
6. Vinegar- 2 tbsp
7. Salt to taste
8. Lime- ½

Method:

1. Mix all the ingredients and grind them well
2. If you add vinegar in the chutney the colour of chutney will be vibrant green and presentable.
3. You can serve this chutney with pakode, bhajiya, bread, roti, paratha, etc

Mumbai Road Side Sandwich

Ingredients

1. Bread- 1 packet (broad size)
2. 1 tomato  sliced
3. 1 cucumber- sliced
4. 1 Onion- Sliced
5. 1 Boiled Potato- sliced
6. 1 Boiled Betroot- sliced
7. Amul Butter- 100 grams slab on room temperature
8. Green chutney 
9. Tomato Ketchup
10. Salt to taste

Method

1. Slice all the vegetable.
2. Spread Butter on bread slice and second layer of green chutney on 2 slices
3. Now start keeping each slice of vegetable on bread layer wise.(tomato, cucumber, onion, potato, betroot)
4. Sprinkle salt after each layer of vegetable
5. Now cover the second layer of bread (butter and chutney applied) on top
6. Cut this sandwich in pieces, spread ketchup and here is your road side mumbai style sandwich ready to serve

South Indian Sambhar

Time taken-45 minutes

Ingredients:

1. Arhar Daal-1 cup
2. 1 tsp of mustard seeds
3. 7-8 curry leaves
4. Chopped oinion- 2 cups
5. One tomato chopped
6. 1 carrot chopped
7. 5-6 tsp of tamarind paste
8. 1 boiled potato mashed.
9. Turmeric powder- 1 tsp
10. Sambhar Masala- 2 tbsp
11. Coconut oil- 4 spoon

Method:

1. In a cooker, boil arhar daal and keep it aside for cooling, then blend daal to smoothie.
2. In a fry pan, add coconut oil when the oil turns warm, add mustard seeds, curry leaves and leave it till mustard seeds start to crackle, then add onions and cook them till they turn to transparent in colour.
3. Now add chopped carrot, tomato and cook it with covered lid for 5-6 minutes on slow flame.
4. After 5 minutes and check whether carrot is cooked, if not then cook it again for 2-3 minutes if yes then add mashed potatoes, turmeric powder, sambhar masala, and mix well
5. After 2 minutes, add blended daal , tamarind paste, 1 cup of water and salt to the cooking mixture
6. Cook the sambhar for around 5 minutes till it comes to boil.
7. Here your sambhar is ready to serve with idli, dosa, roti, paratha, rice etc

You can buy the ingredients online in India at local banya or big basket 

Dosa Podi Masala

Time taken 15 minutes

Serving- cool and store in air tight container

Ingredients

1. Arhar daal-1/4 cup
2. Chana Daal-1/4 cup
3. Coriander seeds-1/3 cup
4. Sesame seeds- ½ cup
5. Red Dried chillies- 20-25

Method:

1. Roast all the ingredients one by one so that moisture leaves the ingredients
2. As all the ingredients cools down, grind them and your podi masala is ready which you can spinkle on Dosa, curry, dry vegetable.

Makai Poha Namkeen

Time taken- 15 minutes

Servings: cool and store in a air tight container

Ingredients:

1. Makai Poha -1 cup
2. Chat masala- ½ tsp
3. Oil for frying

Method:

1. Heat Oil at medium flame and as the oil warms ups add Makai poha, as you will put Makai poha in oil it will increase the size to double
2. Now remove them and place them on absorbent paper to soak extra oil
3. Now add Chat masala and mix well, now you can store this namkeen for 15 days.

Crispy Namkeen Sev

Time taken-30 minutes

Serving- Cool and store in a air tight container

Ingredients

1. Gram flour-1 ½ cup
2. Rice flour- ¾ cup
3. Turmeric- ½ tsp
4. Red chili Powder- ¼ tsp
5. Salt- ½ tsp
6. Ajwain- 1 tsp
7. Water for kneading
8. Oil for frying

Method

1. Mix all ingredients and knead it in soft dough
   
2. Now place a fry pan on medium flame, add oil and let the oil heat up
3. In the meantime start putting the dough in sev making machine as shown in image
4. Now put small dough in oil and check whether the oil is warm enough for frying
5. Not start pressing the sev making machine above the fry pan and fry the sev for 2-3 minutes from each side
   
6. As the colour changes to light golden remove these fried sev from fry pan and keep it on absorbent paper to soak extra oil.
7. Cool these sev and enjoy them in bhelpuri, namkeens

Sweet and Sour Marinade

Servings- 4-6 portions

Time taken 10 minutes

Ingredients

1. 2 tbsp of Sugar
2. 2 tbsp of Ketchup
3. 2 tbsp of Vinegar
4. 1 tbsp of Soy Sauce
5. 1 tbsp of garlic powder
6. 2 tsp of cornstarch

Method

1. Mix all the ingredients well and can use for marinade of vegetable 

Tandoori Vegetable Marination

4-6 portion

Time taken 10 minutes

Ingredients:

1. 2 garlic cloves
2. 2 tbsp of garam masala
3. Juice of 1 lime
4. 1 cup of curd
5. 3 tbsp of oil
6. ½ tsp of salt

Method

1. Crush Garlic cloves
2. Mix all the ingredients well and this can be used for margination of vegetables.

Shengdana South Indian Chutney

Time taken-15 minutes

Ingredients

1. Peanuts-1 cup
2. Urad daal-1/2 cup
3. 1 cup curd
4. Garlic-4 cloves, chopped
5. 1 chopped green chilli
6. 5-6 curry leaves
7. 1 tsp mustard seeds
8. Coconut Oil- 4 tsp
9. Salt as per taste

Method

1. Roast Peanuts and remove the red cover of peanut and keep aside to cool
2. Roast urad daal and keep aside to cool
3. As urad daal and peanut cools down grind them to powder
4. In bowl add curd and grind powder of urad daal and peanuts.
5. Now take a fry pan, add oil, as the oil heats up add mustard seeds, curry leaves, garlic.
6. When the garlic colour changes to golden, add the curd mixture to fry pan and then add salt, ¼ cup of water, mix well
7. Your instant chutney is ready to serve with dosa, idli, vada, etc

Bread Dhokla

Servings-2

Time Taken- 15 Minutes

Ingredients:

1. 8 slice of Bread
2. ¾ cup of curd
3. 1 tsp of turmeric
4. ½ tsp of Red Chilli Powder
5. 5-6 curry leaves
6. 1 chopped green chilli
7. 3 tsp of oil

Method:

1. In a bowl add curd, half turmeric, red chilli powder, and salt as per taste, mix it well
2. Now spread curd mixture on all bread slices evenly both sides and keep them one upon one and cut them in 6 cubes.
3. Take a fry pan add oil, when the oil heats up add mustard seeds, curry leaves and green chillies, when mustard seeds starts o crackle, add turmeric and then add prepared bread cubes to it.
4. Mix well.
5. Here is Bread Dhokla ready to serve.

Morning Break fast Flatten Rice- Poha

Mumbai style Kanda Poha

Serving- 4

Time taken - 15 minutes

Ingredients:

1. Flatten Rice (Poha)-250 grams
2. Onions finely chopped -2 cups
3. Roasted Peanuts- ½ cup
4. 2 finely chopped green chillies
5. 1 tsp Mustard Seeds
6. 6-7 Curry Leaves
7. 1 tsp Turmeric
8. ½ tsp Sugar
9. 1 Lemon
10. ¼ cup of Chopped coriander leaves
11. Oil 4 tsp
12. Salt to Taste

Method:

1. Take a vessel, wash Flatten Rice with water and keep it aside for drain
2. In a fry pan, pour oil and keep it on medium flame.
3. As the oil heats up add Mustard seed, Curry leaves, chopped green chillies.
4. As the mustard seeds starts to crackle, add onion and peanuts and fry them for 4 minutes.
5. Now add turmeric powder, salt and drained flatten rice to fry pan and start mixing it well
6. Now add sugar, lemon and again stir it so that its mix well
7. Add coriander leaves and your yummy Poha is ready to serve.

Masla Peanut

Serving-4

Time taken-10 minutes

Ingredients:

1. Roasted Peanuts- 2 cups
2. Chopped onion-1/2
3. Tomato-1 chopped
4. Chopped green chilli-1
5. ½ squeezed lemon
6. ½ spoon chat masala
7. Salt to taste

Method:

1. In fry pan add peanuts and keep it on low flame, as they turn warn add all the ingredients to the peanut
2. Cook all them for 5 minutes at low flame and tasty masala peanuts are ready.

Oinion Stuufed Bitter Gourd (Pyaaz bharwa karela)

Serving - 4

Ingredients

For Filing of karela (Bitter Gourd)

1. Hing-1/4 tsp
2. Finely chopped 2 onion
3. Finely chopped 1 green chilli
4. 1 tsp of ginger garlic paste
5. 1 tsp of Onion seeds (kalonji)
6. ½ tsp of turmeric
7. 2tsp of Oil
8. Salt to taste

For Sabzi

1. 4 tsp of oil
2. 1 tsp of jeera (cumin seeds)
3. ½ lemon
4. 8 medium size Karela (bitter Gourd)

Method:

1. Scrape Bitter Gourd (karela), Add salt and lemon and keep it aside of ½ hour
2. Cut bitter gourd from mid, remove the seeds of Bitter gourd (karela) and then rub them with salt and lemon and keep it aside for ½ hour
3. After ½ hour was Bitter gourd and scrape with lot of water.
4. Now take a fry pan, add oil for making filling on medium flame, add hing, green chilli, onion, ginger- garlic paste, turmeric, half wash scape of bitter gourd (karela) for 2 minutes.
5. Now add Onion seeds, salt and cook the saute for 4 minutes, then keep it aside for cooling
6. After cooling of saute, fill this stuff in bitter gourd.
7. Now again take a fry pan on slow flame, add oil, as the oil heats up add jeera (cumin seeds), then add the filled bitter gourd (karela), cover the fry pan with lid and let it cook for 3-4 minutes from each side.
8. Add other half scrape of bitter gourd to fry pan and then let it cook for 3-4 minutes and squeee lemon to the ready vegetable.
9. Yummy Onion stuffed Bitter Gourd id ready to serve with Chapatti,  Paratha.

Tips

1. After stuffing karela you can even tie a thread round the karela so that fling doesn't come out while cooking

Storing Lemon/Lime Juice

Lime juice are very good of health, In summers drinking 1 glass of lime drink helps you fight with sunstroke.
Lime juices are refreshing, even its good for skin, applying juices on skin help to lighten your skin color. Drinking One glass of water with lime juice daily in morning helps controlling cholesterol.

Ingredients

1. Lemon/Lime-1 Kg
2. Vinegar- 1 tsp
3. 1 air tight bottle

Method:

1. Squeeze all the limes/lemon in a vessel, sieve it.
2. Then pour i in a airtight bottle, add 1 tsp of vinegar and freeze it
3. You can use this liquid whenever you want 
4. You can store this lime juice for around 2 months.

SPINACH YOUNG LOOKING SMOOTHIE

Ingredients:

1. Washed Spinach Leaves-30-35
2. ½ Avacado
3. ½ Apple
4. ½ glass of coconut milk
5. 1/2 lemon
6. Salt to taste ( if required)

Method:

1. In a blender mix all the ingredients and make a smoothie .
2. Have this drink daily, its age defying drink, you drink this smootie daily and after 90 days you will see its effect. Its completely calories free, it helps to reduce weight, helps in maintaining Iron in body.

SUN DRIED POTATO CHIPS

Ingredients

1. Potatoes 1 kg
2. Salt-4-5 spoon
3. 5 litres of water
4. Cotton or plastic sheet for drying.

Method:

1. Wash potatoes and peel them, put them in water
2. Start to slice these potatoes with the slicer as shown in image or with a knife
   
3. Put these slices in water and keep this water changing every 30 minutes for 4 times
4. At the 4^th time at 1 spoon of salt and cover the utensil with cover for overnight
5. In the morning, place a kadhai or boiling pan on flame on high add water, salt and bring it boil.
6. Now add sliced potatoes as per the capacity of the vessel, cover the vessel with a lid
7. Now let it cook for around 4 minutes on high flame
8. Drain water from vessel and make them dry on cotton or plastic sheet
   
9. Each slice should be put separately while drying otherwise slices will stick to each other.
10. It takes around 2 full sun days to dry these potato slices
11. Whenever you want you can fry these dry slices and your tasty potatoes chips are ready to serve
12. You can sprinkle Salt or chat masala on chips.

Tips

1. Store these dry slices in air tight container and you can store them for a year

Khoya ki Gujiya

 Khoya Gujiya

Will make around 15 to 18 pieces
Time Taken- 3 hours
Ingredients

1. Khoya-150 grms
2. Maida- 2 cups
3. Sugar-150 gms (grind in powdered form) or u can take 1 coffee cup of sugar
4. 5 peeled cardamoms
5. 20 chopped almonds
6. 10 melon seeds (optional)
7. 5 pista (optional)
8. Oil for deep

Method:

For the crust (outer cover)

1. Take maida in bowl, add around 6 spoon of oil and rub it on your palms so that flour and oil gets mix
2. Now add around ¼ cup of water and make dough of the flour.
3. Cover it with Muslin cloth and keep it aside to settle

For the filling

1. Place a kadhai on medium flame, add khoya and start stirring it after 2 minutes turn the flame to slow
2. Now keep it stirring for around 12-15, in this mean time you will notice that the khoya has turned its colour to a little dark brown and has become in solid powdered form.
3. Now turn off the gas, let the khoya cool down
4. Now take a grinder jar, add sugar and peeled cardamoms to it, to make it a smooth powder.
5. Chop almonds, melon seeds, pista and add to khoya mixture.
6. When this khoya mixture cools down at powdered sugar and mix well.

Final processing towards making of gujiya

1. In a small bowl add 5 spoons of water and half spoon of Maida (all purpose flour) for making paste
2. Now divide the dough in 15 equal portions and make balls of them.
3. Start rolling these balls into 3-4 inch diameter.

   

   style of holding in palm

4. Dip your finger in the paste (as mentioned in point 1) and spread it the edges of this rolled dough
5. Now take this rolled dough in yor palm and put about 1-1/2 of khoya mixture in the centre and fold it to semi-circle.
6. Now press the edges with fingers and make sure they are completely sealed.
7. Please be noted that the edges should be sealed otherwise the filling will come out while frying.
8. Continue filling the rest of gujiya in same manner.

   

   After filling its like this

9. Heat the oil in a frying pan and test the heat of the oil before putting any gujiya in it
10. Just put a half inch dough in oil, if it leaves the surface right away and flow up on oil, your oil is ready for frying.
11. Now slowly put gujiya in oil and fry these gujiya at slow flame till they turn to light golden brown colour from all sides.
12. You can fry 4-5 gujiyas at a time in oil.
13. When they are done frying, lift the out oil the oil with slotted spoon.

Points to Remember:

After sealing edges

1. Khoya should be stirred continuously so that it doesn't sticks to bottom of the pan and burns
2. Sugar should be added to Roasted khoya only after it cools down, otherwise if sugar melts due to khoya’s heat it will turn to hard mixture with no taste.
3. Don’t add cashew nuts or raisins if you want them to store for long.
4. The khoya mixture will be a little moist after cooling down
5. Seal the gujiya very nicely with the help of paste prepared out of maida & water so that it doesn’t opens while frying, otherwise it will spoil the oil too
6. Cover the dough with a wet muslin cloth or a cotton clean hanky, the same way also cover the uncooked gujiya so that the outer cover remains smooth and turns crispy.

Sun dried Sabudana Chakli

Sabudanacha Chakli

Ingredients

1. Sabudana- 1 bowl
2. Boiled Poatato- big size 6-7 (1 kg)
3. Grated Ginger- 100 grams
4. Chopped green chilles- 12
5. Lemon- 2
6. Jeera(cumin seeds) - 1tsp
7. Salt- one spoon (or as per taste)
8. Cotton sheet or plastic sheet for drying the chaklis
   
   
   
   
9. Require machine as per image

Method

1. Soak sabudana in a big bowl full of water for overnight.
2. In morning boil potatoes and mash them in a big mixing bowl to make the dough for chakli
3. Add grated ginger, jeera, chopped green chillies, salt and squeeze lemon.



Dough will look like as shown in image

4. Drain water from sabudana and add it to dough and mix well
5. Now fill the machine with this dough and start make circle as per the image on cotton sheet or plastic sheet whichever is available.
   
   
   
   
6. Do the same process with rest of the dough and dry them in sunlight
   
7. It will take 2-3 days for drying these chaklis completely so that you can store them as long u want.
8. Whenever you want to eat, just fry them and serve. 

Masala Chana

Chana Curry

Servings- 4

Time taken (preparation)- 10 hrs

(cooking)- 40 minutes

Ingredients:

1. Black Grams 2 bowls
2. Nicely chopped big size Onion- 2
3. Chopped Tomato-2
4. Chopped Green Chillies-4
5. Grated Ginger-25mm
6. Lemon- ½
7. Oil- 2 tsp
8. Coriander Leaves- 2 tsp chopped
9. Hing- ½ small spoon
10. Jeera- 1 tsp
11. Turmeric powder- ½ tsp
12. Garam masala- ½ tsp
13. Salt as per taste 

Method:

1. Soak Black grams in water overnight
2. In a cooker add Oil and let it get warm, now add hing,  jeera
3. When jeera starts to crackle, add ginger and chopped green chillies
4. When Chillies are fried add chopped onions, Tomatoes, soaked black grams, ½ glass of water , Turmeric powder and salt
5. Cover the cooker with its lid and cook at medium flame for 6 whistle
6. After 6 whistles, turn off the gas. Let the pressure get release itself
7. Now add garam masala, squeeze lemon, coriander leaves and mix it well
8. Yummy Masala chana is ready to serve with roti, paratha, naan.

Haryali Mushroom Tikka Recipe

Haryali Mushroom Tikka Recipe

Servings:
4 person
Time Taken(preparation)- 2-3 hours

Time Taken (Cooking)-45 minutes

Ingredients
Button Mushroom- 250 grams
Gram Flour-6 spoons
Curd- sufficient to matter gram flour batter
Coriander leaves-1/2 cup chopped

chillies-3
Ginger-25 mm
Garlic-3 cloves
Sticks for grilling- 8-10
Oil- 1 spoon
Salt- to taste

For Decoration-
1 Onion Sliced
1 Tomato
1 spoon vinegar
1/2 tsp Chat Masala


Method-

1. Make a fine paste of coriander leaves, chillies, ginger & garlic.
2. Now Mix this paste in gram flour and then add curd enough so a thick batter is formed
3. Wash all Mushroom button and mix them in batter.
4. Now add salt as per your taste 
5. Now add one spoon oil and mix well
6. Now keep this batter in fridge for minimum 2 hours for marination
7. Pre heat the Oven or microwave grill at 190 degree for 10 minutes
8. After 2 hours now place each mushroom in Stick and keep them all in oven for 45 minutes at 190 degree
9. After 20 minutes flip all the sticks so that they cook from all sides equally

Spicy Boiled Sweet Corns

Spicy Boiled Sweet Corns

Servings
2 person


Ingredients

1. 150 grams of corns fresh or frozen
2. 1/2 lemon
3. 1/2 tspn of butter
4. Masala Salt
5. 1 tspn Peri Peri Powder

Method:

1. Wash all corns and place the bowl of corns in microwave adding 1/2 cups of water for 12 minutes
2. After 12 Mins, add remaining ingredients in corns and mix well.
3. Tasty Corn which we purchase from mall, bazar at such high cost is ready to serve 

Masala Papad

Chatpata Light Masala Papad

Servings 
For 2 assuming One per head
time take- 5 minutes

Ingredients

1. 1/4 Onion finely chopped
2. 1/3 Tomato Finely Chopped
3. 1 small green chilli finely chopped
4. Lemon-1/2
5. 1 tsp Coriander Leaves finely chopped
6. Chat masala- 1/2 tspn to sprinkle
7. 2 lijjat papad

Method

1. Roast Lijjat Papad at gas or microwave
2. Start to sprinkle onion, tomato, chilli on roasted papad 
3. Squeeze lemon and coriander leaves
4. Sprinkle chat masala evenly on papad
5. yummy papad is ready to serve and eat

Mumbain Vada Pav

Yummy Tasty Vada Pav

Ingredients:

For Vada

1. 3 cups of boiled and mashed potatoes
2. 3 green chilled roughly chopped
3. 2 inch og peeled and roughly chopped ginger
4. 1 1/2 tspns of mustards seeds (rai/sarson)
5. 1/2 tspns of asafoetida (hing)
6. 10-12 curry leaves
7. 1/2 tsp turmeric powder
8. 1/2 lemon
9. 3 tsp chopped coriander leaves
10. Salt as per taste 

For Outer Covering:

1. 3/4 cup of Gram flour (Besan)
2. 1/4 tsp turmeric powder
3. 4-5 pinch of salt
4. a pinch of baking soda

Other Ingredients:

1. Pavs or plain buns
2. Dry Garlic Chutney
3. Oil for deep frying

Method:

1. Pound the green chillies, ginger and garlic using a mortar and pestle.
2. Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
3. Add the pounded mixture and sauté again for a few seconds.
4. Add the potatoes, turmeric powder, lemon, coriander leaves and salt and mix well.
5. Remove from the fire and cool
6. Divide it in 8-10 equal portions. Shape into rounds
7. In a bowl combine all ingredients of outer covering with 1/3 cup of water
8. Dip each vada in this gram flour mixture
9. Deep fry in hot oil, till golden brown. Drain Oil and keep aside.

Tips:

1. Slice each pav into haf, spread Dry garlic chutney, place a vada and serve immediately.

Rajasthani Malpua

Yummy Malpua

Ingredients:

1. Milk-1.25 litres
2. Maida- 5 spoons
3. Sugar 2.5 cups
4. Chopped dry fruits to sprinkle
5. 12-15 threads of safrron
6. Desi ghee- 250 gms for frying

Method:

1. Boil milk and cook it at low flame to make milk thick and cook it till milk remains to half of the quantity
2. Let this thick milk cool down
3. Spilt this thicken milk in 2 portion now add ½ cup of sugar to one portion and maida in second portion
4. Beat the mixture of maida and thicken milk nicely so it become smooth paste
5. Now cover this mixture  and keep it aside for 3-4 hours
6. In the meantime add remaining sugar and 2 cups of water in a pan and cook it for 15 minutes after it comes to boil, Sugar syrup is ready.
7. After 3.5 hours, Pour ghee in kadhai and heat it at medium flame
8. When ghee heats up pour the mixture in kadhai smaoothly, u dnt have to give a shape it will automatically take a round shape.
9. U can cook 2 malpua in one time, as it need enough space to fry in ghee
10. Fry malpua from both the side till it turn to dark brown in colour
11. Now put these fried malpua to the sugar syrup and leavefor 15-20 minutes so that they become soft
12. After 15 minutes remove malpua from sugar syrup and place it in a plate, design the malpua with first portion of thicken milk and sprinkle shredded dry fruits and saffron threads on it

Yummy malpuas are ready.

Vada Pav Dry Chutney

Ingredients:

1. ½ cup of roughly chopped garlic
2. 1/3 cup of roasted Peanuts
3. ¼ cup of roasted sesame seeds
4. ½ cup of grated dried coconut
5. 10 dried Red Chillies

Method:

1. Roast all the ingredients one by one
2. Keep them aside for to cool down
3. Grind all the ingredients together and your lahsun vada pav chutney is ready. 

Tips:

1. Some times it happens that garlic or peanut is not roasted well and its not possible to grind the mixture without water, in this case add water and grind all the item together
2. And shift this wet mixture in a pan and just roast it at slow flame stirring continnuously, after 7-10 minutes you will observe the mixture turning in powder.

Kanda Bhajiya

Pyaaz Pakode

Ingredients:

1. 4 big size onion chopped in long altitutde
2. 6 spoon gram flour
3. ¾ table spoon of salt
4. 5-6 chillies chopped
5. ½ table spoon garam masala
6. ½ table spoon ajwain
7. 1/3 tablespoon of red Mirch powder
8. ½ table spoon of coriander powder
9. Oil for Frying

Method:

1. In a bowl add chopped onion salt, and gram flour and keep it aside for 45 minutes
2. After 45 minutes add all the ingredients and mix the dough of kanda bhajiya thoroughly, it will look like as the image shown above.
3. Heat Oil at Medium flame till the dough poured in oil doesn’t come up instant
4. Fry all the bhajiya till it becomes Dark golden
5. Serve this tasty bhajiya with Green chutney, Tomato Sauce.

Indian Chowmein

Chinese Noodles Chowmein

1. Noodles Boiled 2 cakes
2. 1 cup shredded cabbage
3. ¾ cup of chopped carrots
4. ½ cup of chopped capsicum
5. 2 chopped green chillies
6. 5 cloves of garlic
7. 1 cup of chopped onions
8. 4 table spoon olive Oil
9. 4 table spoon of Vinegar
10. 4 table spoon of Soya Sauce
11. ¼ small spoon of kali mirch powder
12. Salt as per taste
13. Tomato Sauce for servings

Method

1. 1.       Heat the oil in a pan, add chopped garlic and stir till it turns golden in colour
2. 2.       Add green chillies, Onion and cook it at medium flame for 4 minutes then add cabbage, carrots and capsicum and cover the pan with lid and let it cook for 7 minutes at medium flame
3. 3.       Now open the lid and add Vinegar, Soya sauce, kali mirch powder, salt and keep stirring occasionally
4. 4.       Now add boiled noodles in pan and stir it till it get mix with the vegetables
5. 5.       Your yummy Chowmien is ready; you can add tomato sauce to design the noodles.

Punjabi Paneer Bhurji

Ingredients

1. Paneer- 200 gms
2. Matar (peas) – 1 cup
3. Onion- 1 medium size
4. Capsicum- ½ of medium size
5. Lemon- As per taste
6. Oil- 2 table spoon
7. Jeera- 1 small spoon
8. Hing- ½ small spoon
9. Pav Bhaji Masala- ¾ spoon
10. Coriander powder- ½ spoon
11. Garam masala- ¼ spoon
12. Haldi- ½ spoon
13. Red Mirch powder- ½ small spoon
14. Salt- As per taste

Method:

1. In a kadhai, pour 2 table spoon of oil, as the oil heats up add hing and jeera.
2. As the Jeera start to crackle add peas and cover the kadhai with a lid for 10 minutes on slow flame
3. After 10 min check peas has been cooked, add chopped onions, capsicum  and then add all the ingredients except paneer.
4. Pour ¼ cup of water keep stirring the mixture for 3-4 minutes on slow flame
5. Add grated paneer and salt, mix well and cook on medium flame for 2-3 minutes, while stirring occasionally.
6. Serve hot with Roti, Parataha, Naan.

South Indian Dahi Vade

Ingredients

For Vade

1. 1 moothi of Moong Daal
2. 3 moothis of urad Dal
3. Green chilli 3
4. Ginger
5. Salt 1/2 Spoon
6. Water
7. Oil for deep frying

Ingredients for preparation:

1. Curd 1/2 Kg
2. Bhuna Jeera for sprinkling
3. Lal Mirch for sprinkling
4. Chat Masala
5. Sugar 1/2 Tablespoon

Method:

1. In Bowl Add 1 moothi of moong dal and 3 moothis of urad dal soak it in water for overnight.
2. In morning drain the water, wash daal, coursely grind in mixer with minimum water.
3. Add Chillies, ginger salt during grinding so that the mixer becomes smooth enough
4. Now cover this batter with the top and keep it aside for 4 hours
5. After 4 hours, stir the batter thoroughly 
6. Heat the kadhai containing oil 
7. Now put spoonful of batter in the kadhai.
8. When the batter turns light golden remove the vades from the kadhai
9. Do this with whole batter, You can fry 5-6 vades at one time
10. Let vades cool and den put this vades in water and soak them for 20mins
11. In the mean while, beat the curd thin adding 1/2 cup water and add half tablespoon sugar to it
12. After 20 mins drain the water from vades with your palm 
13. In a plate keep soaked vades, pour beaten curd on it and sprinkle salt, red chillie powder, roasted Jeera, and chat masala as per taste.
14. Your delicious dahi vades are ready 

Tips

1. While putting batter first time in oil put a little batter and check out it comes up instantaneously.
2. Overnight soaked daal with turn double the quantity.
3. You can aslo add coriander leaves for sprinkling on dahi vades.