Gobi Aloo Matar veg / Cauliflower potato peas veg

Ingredients:

1. Cauliflower- 250 gms (Floret)
2. Potato- 2 cut in medium size
3. 1 Onion- medium size chopped
4. Peas- 100 grams
5. Green chilli- 1 chopped
6. Ginger- garlic paste- 1tsp
7. Coriander leaves- 1/4 cup chopped
8. Cumin seeds- 1 tsp
9. Coriander powder- 1tsp
10. Garam Masala- 1/2 ts
11. Oil- 2tsp
12. Turmeric Powder- 1tsp
13. Salt as per taste

Method:

1. In a PAn add oil and keep it on medium flame, as the oil heats up add cumin seeds & when the seeds starts to crackle add chopped green chilli, ginger- garlic paste.
2. When the colour of green chillies starts to change add potatoes and florets of cauliflower add turmeric powder, stir it, cover it with lid and cook it on slow flame for 10 minutes with stirring occasionally
3. After 10 minutes add chopped onion, salt and again cook it with covered lif, slow flame for 5 minutes
4. Now add peas, 2 tablespoon of water, Coriander powder and cook it for next 5 minutes (if peas used are frozen) or for 10 minutes.
5. Now turn off the gas, add garam masala and coriander leaves, mix well and cover it with lid for next 2-3 minutes 
6. Here is yummy sukka veg ready to serve.

हिंदी में रेसिपी के लिए Aloo gobi matar ki veg

Palak Corns

Ingredients

1. 1 bunch of Spinach
2. 1 onion blended in smooth paste
3. 2 tomato blended in smooth paste
4. 2 chilies blended in smooth paste
5. 1 inch of ginger blended in smooth paste
6. Frozen Corns- 1 1/2 cups
7. Cumin seeds- 1 tsp
8. Turmeric Powder- 1 tsp
9. Coriander powder- 1 tsp
10. Chili Powder- 1/4 tsp
11. Salt- 1 tsp
12. Garam Masala- 1/2 tsp
13. Butter/ Ghee/Oil- 20 grams

Method:

1. Wash leaves of spinach and put the leaves in cooker, add 1/2 tsp of turmeric powder and cook it till 2 whistle with medium flame.
2. After the spinach leaves cools down, blend the leaves to smooth paste. 
   
3. Now In a fry pan, add butter, as the butter warms up add cumin seeds, when the seeds starts to crackle add green chilli paste, ginger paste and saute for 2 minutes, then add paste of onion.
4. Cook the mixture for 5 minute on medium flame then add tomato paste, turmeric powder, coriander powder, salt and corns and cook it for next 10 minutes at medium flame with covered lid.
5. You will notice the colour of mixture changed to little dark brown then add the blended spinach and mix well.
6. Now add garam masala, and cook it for next 7-8 minutes on medium flame with covered lid.
7. Here your yummy Palak Corns is ready to be served with bread, naan, Roti, Chappati. 

Lauki(Bottle Gouad, Dhudhi) ke kofte

Ingredients:

For making Kofte

1. 1 Medium size bottle guard (doodhi, lauki)
2. ¾ cup gram flour
3. ½ tsp salt
4. Oil for deep frying

For making gravy

1. 2 medium size onion grinded in smooth paste
2. 2 medium size tomato grinded in smooth paste
3. 2 green chillies chopped
4. 1 tsp of cumin seeds
5. ½ tsp of coriander powder
6. 1 tsp of turmeric powder
7. ½ tsp of garam masala
8. ½ cup of milk
9. 2 tbsp of cashew-nut powder
10. 2 tbsp of chopped coriander leaves
11. 2 tsp of oil

Method:

1. Grate the guard n add gram flour, salt and keep it aside for 20 minutes.
   
2. Now grind Onion, tomato separately.
3. Now take a Kadhai, or fry pan for making kofte of step 1 batter.
4. Heat the oil, as the Oil warms up start dipping each spoon full of batter in oil and fry it till it turns to golden brown in colour.
   
5. Keep the fried kofte on soaking tissue paper, do the same with the rest of the batter.
6. Now take a separate pan add 2 tsp of oil, as the oil heats up add cumin seeds and when the seeds starts to crackle add chopped green chillies.
7. As the colour of chillies start to change add paste of onion cook onion on low flame for 10 minutes.
8. When the colour of onion starts to change little golden add cashew-nut powder, tomato paste, turmeric powder, coriander powder and again let it cook for next 10 minutes on low flame with closed lid.
9. Now add milk, salt, garam masala and stir well, add fried koftes to the gravy and sprinkle coriander leaves.
10. Here is yummy koftes ready to serve.

Mango- Vanilla Blast

Ingredients:

1. Blend of semi solid liquid of 1 mango
2. 1 scoop of vanilla icecream,
3. 2 choclate stick for decoration 
4. 1 slice of mango for decoration

Method:

1. In a glass add blend juice of mango to its half then add scoop of ice cream to it
2. Now place a small slice of mango on top of it and add chocolate sticks at the 2 corners of the slice
3. Here mango-vanilla blast is ready to serve

Coriander Dhokli, Coriander Wadi or Kothambir Wadi

Ingredient

1. Gram flour- 1 cup
2. Wheat flour- ½ cup
3. Selamoni or Rava- ½ cup
4. Chopped coriander leaves- 1 cup
5. Turmeric powder- 1 tsp
6. Oil- 2 tsp
7. Cumin seeds- 1 tsp
8. Ginger & garlic paste- 1 tbsp
9. Tamarind chutney- 5 tsp
10. All purpose flour- 2 tsp
11. Roasted sesame seeds- ½ cup
12. Fruit salt or Eno- ½ tsp
13. Juice of ½ lime
14. Salt to taste
15. Oil for frying

Method:

1. In a bowl mix Selomani, wheat flour, Gram flour, turmeric powder, roasted sesame seeds, lime juice, salt & add water enough that there is no lumps and and its in a semi liquid form.
2. Now in a fry pan add 1 tsp of oil, as the oil warms up add cumin seeds and as the seeds starts to crackle add ginger-garlic paste and mix well and let it cool down then add it to the bowl mixture prepared
3. Grease a wide vessel which can be steamed
4. Add fruit salt to the mixture and shift mixture to greased vessel
   
5. Now steam this mixture for around 15 minutes, and check with a knife whether poking the batter that it comes out clearly then the batter is steamed enough and can be put aside for cooling
   
6. After cooling, cut the steamed dough in equal pieces and fry them on medium flame.
   
7. As the colour changes to golden red, remove them and serve yummy kothambir wadi with green chutney

South Indian Masala Appa

Ingredients:

1. Rava- 2 cups
2. Curd- 3/4 cup
3. Curry leaves- 10
4. Mustard seeds- 1tsp
5. Chat Masala- 1 tsp
6. Coconut Oil- 2 tsp
7. Eno- 1/4 tsp
8. Salt- 1/4 tsp

Method:

1. In a bowl add rava, curd, 1/2 cup of water, salt and mix well 
2. Now place the appa maker on slow flame and put one drop of oil in each circle.
3. Put the rava mixture in each circle of appa maker and cover the vessel with a lid.
4. Cook each side for 3-4 minutes so that each side turns to golden colour
5. Do the same process with the rest of mixture
6. Now in a fry pan add oil, as the oil warms up, add mustard seeds, curry leaves, as the mustard seeds crackle add appas and mix well then add chat masala and mix well here is the yummy Appa ready to serve with green chutney or peanut chutney

All ingredients are available at localbanya.com

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

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.

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.

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.