palak paratha

ingredients :
2cups whole wheat flour

3cups  spinach leaves

3-4green chillies

1tsp cumin powder

1tsp red chilli pwd

salt to taste

water as required

1tsp oil

Little ghee/butter/oil for frying

method :

Boil water in a pan and add palak.simmer for 3-5 mins.strain out the water and cool it for sometime.grind the palak and green chillies to a fine paste using ltl water if required.in a mixing bowl add wheat flour,palak paste,cumin pwd,chilli pwd,salt & oil .knead a soft dough,Add water to the dough if required (one would not require water to knead the dough as the paste is watery enough to knead the flour).keep aside the dough for 10-15 mins. Roll out into parathas using dry wheat flour  and roast on a gridle (tawa)by adding ghee or butter or oil. Serve with pickle or yoghurt.

dudhi thepla

ingredients :
11/2cup grated dudhi (lauki/ghia/bottle gourd )
2 cups aatta ( regular wheat flour )
1tbsp gram flour ( besan)
1tsps red chilli pwd
1tsp garam masala
1/2 tsp turmeric pwd
1tbsp oil
salt
water
oil for frying
method :
 Mix the wheat flour,gram flour, salt, turmeric,garam masala ,chili powder & oil. Add the grated  dudhi and  little water . knead into a soft but firm dough (like you would for a wheat paratha). Grease some oil onto the dough and leave it covered for 15 minutes. Make small balls out of the kneaded dough, apply some wheat flour to it and roll it out as you would a paratha.Gently place it onto a heated skillet/tava lightly greased with some oil and cook it till you see brown spots on one side. Flip it over to the other side, apply some more oil and remove when you see brown spots on the other side too. Serve with pickle, chutney or youghurt .

aaloo paratha

ingredients :
2-3 boiled mashed potatoes
1tbsp garlic- ginger-green chilli paste
1tsp turmeric pwd
1tsp red chilli pwd
2tsp kasthuri methi
1tbsp finely chopped corriander leaves
wheat flour dough ( regular chapati dough )
salt
2tsps oil
oil/ghee/butter for frying parathas
method :
heat 2tsps of oil,add ground paste,turmeric pwd,red chilli pwd,kasthuri methi ,mashed potato and salt.mix well.turn off the flame.add corriander leaves and mix well.let this stuffing cool down.make balls of te dough,roll out like a small puri shape then add 2tbsp of the stuffing in the centre cover the edges and make a ball,flatten the ball and roll out like chapati .heat the tawa and fry the chapatha adding ltl oil/ghee or butter on both the sides.serve hot with yoghurt or pickles.

instant rava handva

ingredients :
1 cup rava ( coarse semolina / upma rava )
1 finely chopped onions
1 finely chopped tomatoes
1tsp cumin seeds
2 tsps red chilli pwd
mustard seeds
salt
oil
green corriander chutney
tomato ketchup
haldiram bhujia /baarik sev for garnishing
method :
mix rava and enough water to make a thin batter just like besan chilla .add onions,tomatoes,salt,red chilli pwd,cumin seeds and mix well.heat a non stick  kadhai or heavy deep bottom pan,add 1 tsp oil,add 1/2 tsp of mustard seeds and 2 serving spoon full of batter.cover and let it steam till it is done on a medium-low flame.turn with spatula and again cover and cook for a while.remove from the kadhai and keep this pancake in the serving bowl.spread green chutney and tomato ketchup on top of it.sprinkle or garnish with sev on top and serve hot.continue this process till you finish all the batter.

bread idli

ingredients :

4 slices of white bread.
2 boiled mashed potatoes.

2tsp red chilli pwd

1tsp cumin pwd

1 finely chopped green chilli

1 cup milk
1 cup curd
2tbsp water
Salt to taste
oil.
1 Tsp mustard seeds.
2-3 chopped curry leaves
finely chopped corriander leaves
method :
Mix curd and water together & salt.heat about 1 tsp of oil,add mustard seeds,curry leaves and put this tadka in curd,add corriander leaves and mix well.keep it aside.Cut bread by round steel katori and remove the side skin of the bread slice.Mix potato with salt,red chilli pwd,cumin powder & green chilli as fillling.Dip 1 side of the bread in milk.Now put the filling on the other side of that brread.Heat non stick pan/tawa,put some oil on tawa,then put the bread on the tawa keeping the filling side down and fry for 10-15 mins on medium low flame.Using spatula remove the bread from the tawa and keep in the serving bowl,spread 2-3 tbsp of curd mix on top of bread and serve immediately or else the bread will turn soggy.

boondi salad

ingredients :
1 cup plain boondi
1/2 tomato finely chopped
1 tsp lemon juice
salt to taste
black pepper pwd to taste
finely chopped corriander leaves
method :
Put boondi into hot water and keep it for 5 secs or till boondi becomes soft.strain the water immediately and allow the boondi to cool down for a while.add chopped tomatoes ,salt,pepper,lemon juice and mix gently.garnish with corriander leaves and serve immediately.

sprouts & corn salad

My mom & husband have quite a few similar habits,they both are fond of salads,fruits & fruit juices unlike me ,this salad is one of my mom's recipie which my husband is very fond of so i keep making it just tried adding some sweetcorn to give more taste and colour to it.
ingredients :
1cup sprouts ( moong/matki )
1/2 cucumber finely chopped
1tbsp sweet corn kernels
1tsp lemon juice
salt to taste
black pepper to taste
method :
mix all the above ingredients together and serve chilled .

amti

Amti is a maharashtrian dish which is usually made with puran polis / hollige and one of my maharashtrian friend had taught me this recipe  here in australia during sankranti festival,its just very yummy spicy curry which is very tempting also we can have it with plain steamed rice .
ingredients :
2tbsp chana daal
1/2 onion (slices)
1tbsp garam masala
1 clove
1 cardomon
1tsp poppy seeds
1 bay leaf
1 small pc cinamon stick
1tbsp shredded coconut
1/4 tsp turmeric pwd
1tsp red chilli pwd
chopped corriander leaves
salt
oil
method :
pressure cook chana daal with more water than required ,after done mash the daal completely and keep aside.dry roast poppy seeds ,heat 1tsp oil roast cardomon,cinamon stick,clove,onion,.coconut,cool,and grind into a fine paste adding poppy seeds & garam masala.heat ltl oil,add bay leaf,add the ground paste,fry for sometime ,add turmeric pwd,red chilli pwd,salt and the chana daal.simmer,garnish with corriander leaves and serve hot with puran polis or plain  rice.

dudhi halwa ( bottle gourd sweet )

This is one the healthiest & my favourite halwas which i had been eating since my childhood,everytime in winters my mom use to make dudhi ka and gajjar ka halwa but she always boils the milk and reduces it to half and then add in dudhi so i thought its a long process & once was making this halwa in bangalore,I had some mawa in my refigerator and was kinda in hurry so i called up my mom and asked her wether i can use mawa instead of milk and she answered me definately it will reduce your cooking time and give more taste to it and i was really glad to hear that ,since then i use mawa instead of full cream milk.
ingredients :
1kg dudhi ( lauki/ghiya/bottle gourd )
200 gms mawa
1 cup sugar ( adjust according to your taste )
1-2 tbsp almond & pista flakes
2-3 strands of saffron
1tsp cardomon pwd
1tbsp ghee
method :
Grate dudhi.Squeeze it out completely.Grate mawa and mix in dudhi into a heavy bottomed pan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi & saffron . Stir on low flame till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond and pista.

vermicilli upma

ingredients :
2cups roasted vermicilli
1 cup chopped vegetables ( peas,onions,carrots,capsicum)
1 chopped green chilli
2-3 curry leaves
1tsp mustard seeds
1tsp urad daal
1tsp turmeric pwd
1tsp lemon juice
corriander leaves
salt
oil
method :
boil the vermicilli and strain the water when cooked,wash under cold running water and keep it aside.heat oil.add mustard seeds,urad dal,after popping add curry leaves,green chillies and all the vegetables.add turmeric pwd and salt and cover and cook the vegetables till tender.add the boiled vermicilli and mix well.mix lemon juice and garnish with chooped corriander leaves and serve hot.

makai ka paratha ( sweet corn paratha )

Actually this recipie happened to be makai ka upma which my mom makes for us in our quick breakfasts but one day when i was making this upma by mistake i added more garam masala which gave a spicy taste and was not etall palatable so my husband advised me to use this mixture in aata and make parathas out of it and since then i make this upma and use as a paratha stuffing,sometimes i really feel my husband is best critics in my cooking though cooking is not his cup of tea but can give creative ideas and tips to me.
ingredients :
1cup sweet corn kernels ( fresh/frozen,if frozen thaw it before using)
1/2 cup  poha ( rice flakes)
1-2 green chillies
1tsp red chilli pwd
1-2 tsps garam masala
1-2 tsps lemon juice
1/2 tsp turmeric pwd
1tbsp oil
salt
corriander leaves
wheat dough ( regular chapati aatta )
method :
wash poha ,drain and keep aside.crush green chiilies and corn together in a grinder.heat oil,add all the masalas,immediately add crushed corn,poha,mix,add salt and lime juice.mix well.add finely chopped corriander leaves and mix.take a lemon size ball dough roll it into puri size,place ltl corn filling in centre and close the edges and make a ball and flatten it and again roll into chapati/paratha size and roast on heated tawa ,fry adding ltl oil on both the sides till brown and serve hot with yoghurt or pickles.

curd rice

This variety of rice is one of my childhood memories,one of my best  friend's mom use to make curd rice with lemon pickle and serve at the end of their lunch / main course,and whenever i use to go at her place i wud eagerly wait and think that when i will be served curd rice and as soon as aunty used to ask me i wud say yes and would cherish like anything,i still cant forget that taste and now im trying to make the same but somehow not able to,i still feel something is missing though my family loves this version of mine,if i go to india will surely go and learn from her.
ingredients :

1 Cup Boiled soft Rice
2-3tbsps of plain yogurt (Curd)

1 Tbsp Oil/ghee
1-2tbsp milk
Finely chopped coriander leaves
1 dry red chillie
1 tsp. urad daal
1 tsp. mustard seeds

1-2 curry leaves

salt

method :

Mix curd and rice together and keep aside.Heat oil/ghee in a pan and add mustard,  and urad daal. When they start popping, add curry leaves,dry red chilli .  Remove from the flame and pour this on the mixed rice and curd . Add salt.Garnish with coriander leaves.serve it with pickle.

tomato rice

ingredients :
2 cups basmati rice
2 chopped tomatoes
1 chopped onion
3-4 curry leaves
1/2 tsp turmeric pwd
1tsp red chilli pwd
1tsp garam masala
1tsp cumin seeds
1tsp mustard seeds
oil
salt to taste
method :
wash and cook the rice.heat oil,add cumin and mustard seeds,let it splutter,add curry leaves and onions,saute for a while,add the tomatoes and all the masalas.fry tomatoes till tender and pulpy.mix rice into it and serve hot.

puran poli

Staying far from our family really makes us more independent specially on festivals we remember them a lot and try making the feast by our own,so just on the sankranti festival i remember my mom making puran polis which i wanted to make here,and then i thought of my friend who is a maharashtrian and had tasted her puran poli one day so just took the recipie from her and tried making myself which didnt turned out like her ,though was fair enough to eat.I and my husband were very happy to eat them after a long time .
ingredients :
1cup chana dal
11/2 cup sugar ( adjust according to your taste buds )
1tsps cardomom pwd
1/2 tsp grated nutmeg/nutmeg pwd
3cups wheat flour( regular chapati aatta )
1tbsp oil
salt
water
method :
pressure cook chana daal with enough water till done.strain the water and put the chana daal in the mixie jar.add sugar and grind into a smooth paste.Take this mixture in a thick-bottomed vessel or pressure pan, and on a medium flame cook while stirring without break. Keep stirring till this reaches a consistency when the mixture leaves the walls and becomes a ball. Don’t stop stirring or it may burn.Take off the fire and cool.add cardomom and nutmeg pwd.
Make the dough little 'loose' than usual chapati dough,adding salt,oil and enough water.  Keep it aside for 1/2 an hour. When making puranpoli take little dough, flatten out little bit, take 1-1/2 times of dough puran, and put it in the center. Cover it properly. Roll the Poli carefully. You can use wheat flour for rolling out. Fry on hot tava till it gets golden brown color with ghee.Serve hot with ghee or aamti.You can also store the puran in refrigerator for few days and use as required.

vegetable biryani

This is a very spicy biryani wherein i have used a ready made biryani masala pwd and also other regular masalas too ,i really like to use spices in my food and so tried making this recipie with lots of spices in my kitchen.i just love this hot biryani.
 ingredients :

2 cups basmati rice

11/2cups mix small pieces vegetables ( cauliflower,french beans,potatoes,carrots,capsicum,peas,etc )

1 chopped onions

1tbsp everest's shahi biryani masala pwd

1tsp turmeric pwd

1tsp red chilli pwd

1tsp garam masala

salt to taste
1-2 tbsp yoghurt

1/2 cup milk

oil

1tbsp ginger garlic paste

method :

wash and soak rice for 10-15 mins.cook the rice ,spread and keep aside.heat oil,add onions,add ginger garlic paste fry for few seconds and all  the vegetables,fry for few mins,add all the dry masalas ,cover and simmer till the vegetables are cooked.add yogurt and milk and mix well.simmer for few mins.add cooked rice and mix well,serve hot with raita.

mangalorian chakli (muruku)

My friends parents were here in melbourne for few days and they had made this chakli which my friend happened to meet me and she brought few for me and they were so tempting that i finished immediately after she left ,soon i mailed her asking for the recipie and as soon as i got her recipie written mail i tried making this chakli which is having a mangalorian taste and is outstanding,thanks to my friend and her mom too for sharing such a fantastic chakli recipie.

ingredients :
1cup urad daal
4 cups rice flour
21/2 cup water
1tsp red chilli pwd
2 tsps sesame seeds
3-4 tsps ghee/butter
1tsp cumin seeds
1cup grated coconut
salt
method :
Dry roast  urad dal till it is light brown/red. Dont add oil. Now pressure cook this adding 2-1/2 C water and not more than that. Once done, cool and grind it along with  grated coconut to a smooth paste. To this add  rice flour, salt, sesame (til) seeds, red chilli pwd, cumin, butter/ghee . Mix all well. It should be like chapathi dough,if required add enough water. Knead it well. And press them through chakli moulds and deep fry.store in air tight jars & njoy with hot tea/coffee.

methi ka thepla

ingredients :
11/2 cups copped fenugreek leaves ( methi)
2 cups wheat flour
11/2 cup gram flour ( besan)
2 tbsp yogurt
1tsp ginger paste
1tsp green chilli paste
1tsp red chilli pwd
1/2 tsp turmeric pwd
1/2 tsp asafoetida pwd
1tsp sesame
salt
1tbsp oil
oil/ghee for roasting
method :
mix all the above ingredients ina mixing bowl with enough water to make a chapati dough.cover and keep aside for 10-15 mins.roll out  thin chapati size theplas and raost on tawa both the sides with ghee or oil.serve hot with yogurt and pickles also u can store it for 2-3 days and eat as you want.

palak paneer

ingredients :
250 gms spinach leaves (palak) (frozen) or 2 bunches fresh spinach
250 gms paneer
1-2 green chillies
1tbsp giner garlic paste
1 finely chopped onion
1finely chopped tomato
salt
1tsp red chilli pwd
1tsp garam masala
1tsp black pepper pwd
1/2 tsp turmeric pwd
1/2 cup fresh cream
oil/ghee
method :
wash and chop spinach leaves .boil spinach,green chillies together,strain and grind into a fine paste adding ltl water.heat oil,fry chopped onions till transparent,add ginger garlic paste and fry for some time,add chopped tomatoes and add all the masalas and fry well.add the spinach paste and mix well.add fresh cream and simmer for some time.cut paneer into cubes and add into the spinach gravy, boil for a while and serve hot.

shakarpare

It was my first diwali without my family in australia and was really depressed as didnt know some good diwali snacks to make and suddenly one of my freinds over here encouraged me and helped me in making few of the yummeist and easiest snacks,this shakarpare is one of them,thanx to her..Here the quantity given is half but i made double of it and it was a large amount which i had stored and kept for nearly 15-20 days and also distributed some amongst my friends ;),they all liked it very much,it was basically a very good attempt.

ingredients :
250gms plain flour
1/2 cup sugar
1/2cup ghee
1/2cup water
oil for deep frying
method :
boil sugar,water and ghee together till the sugar dissolves completely.take the flour in mixing bowl and add this sugar syrup still its little warm.make a tight dough.take an orange size ball and roll a big chapati sized circle about 1/2 cm thick and cut into diamond shape or square shape.deep fry in medium flame till brown in colour.let it cool and store in air tight jars.

chakli ( muruku)

ingredients :
2cups rice flour
1 cup gram flour ( besan )
1cup butter
2tsps sesame seeds
1tsp cumin seeds
1tsp asafoetida pwd
salt
2tsp red chilli pwd
luke warm water
1tsp carom seeds
oil for deep frying
method :
heat butter till it melts.mix all the other ingredients together ,add hot melted butter into it and adding luke warm water  make a soft dough.put some dough in chakli mould and make chaklis out of it and deep fry till brown in colour.cool and store in air tight jars and eat as you like.

eggless moist chocolate cake

Chocolate cakes....yummy..this is the first word which comes straight from our mouth rather always from my mouth as usualy in cakes i prefer chocolate cake and i just cherish like anything...even my husband and my daughter are in favour of chocolate cakes than any other flavoured cakes.It was 1st aug and suddenly realised oh my god !! tomoro is 2nd aug and my husband's birthday and there i felt no time for ordering now,its too late ,but baking cake at home is never too late ,though i am never good at baking cakes at home as we dont use eggs at home,yes we r not eggitarian but completely vegeterain,without eggs its quite difficult to get a good sponge like we get in cake shops but still i wanted to give it a try as occassional on birthdays,anniversaries,valentines i prefer a home make cake rather then a ready made cake :) to impress my hubby dear :P,so had very less time and suddenly i started searching for some eggless chocolate cake and i really found 2-3 similar ones and were kinda easy and very less time consuming so i mmediately wrote on a piece of paper which i found lying down with whom my daughter was playing around and just started writing the ingredients by the time she came running and suddenly she tempered my laptop as usual and the window got closed...phew !! i wanted to yell at her but was in hurry so again looked for the recipe but in vain ,still could found similar ones with different method and so though now its high time and i shud give it a try...and bingo !! i finally made this beautiful cake in minutes and hid it before my hubby came as wanted to surprise him the next day.The day came and early in the morning before he left for his office i presented this cake in front of him and he was really surprised,also he was impressed by the outcome and we all had almost finished in no time.

ingredients :
1 1/2 cups plain flour

3 tbsp cocoa pwd
1 tsp baking soda
1 cup sugar
5 tablespoons  oil (i used olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

method :

Put the flour into mixing bowl, add cocoa, baking soda,sift them 2-3 times ,add sugar and mix well 

Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.Pour the water into the bowl, over all of this , making a great big mess.

Mix the wet and dry ingredients together until there aren't any more lumps and pour into a  baking pan, 

Bake at 350°F for about 25-30 mins or till done,pls keep checking every oven may vary its time.

Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. 

maddur vada

ingredients :
1 cup rice flour
1/2 cup maida
1/2 cup rava
2 tsps hot oil
2 tsps red chilli pwd
1chopped onion
3-4 chopped curry leaves
1tsp cumin seeds
salt
1-2 chopped green chillies
1/2 cup chopped mint leaves ( optional)
1/2 cup chopped corriander leaves
oil for deep frying
water as required
method :
mix all the above ingredients together and make a dough adding ltl water.take ltl dough and flatten it into small puri shape size with your palms and deep fry till dark brown in colour and serve hot with coconut chutney.

chana daal wada

ingredients :
1cup chana dal
1/2 cup toor dal
1/4 cup urad dal
1/2 tsp fenugreek seeds
1/4 cup grated coconut
6-7 dry whole red chillies
2tsps corriander seeds
1tsp asofoetedia pwd
1tsp turmeric pwd
3-4 curry leaves
1tsp cumin seeds
1tbsp grated ginger
1-2 chopped green chillies
1onion finely chopped
1bunch dill leaves chopped ( optional)
salt
oil
method :
wash and soak chana,toor,urad daals and methi seeds for 2-3 hrs.grind them very coarsely with very less water or if possible then with no water and keep it aside .coarsely grind coconut,red chillies,cumin seeds,corriander seeds,hing and turmeric pwd.add this ground pwd to dal .add chopped onions,dill leaves,ginger,green chillies,salt and ginger to it and mix all together .flatten the ltl mixture in your palms and give tikki shape and deep fry till golden brown in clour and serve hot with coconut chutney.

potato buns

These potato buns are quite famous in bangalore bakeries and i never ever thought that one day i will make on my own,thanx to one of my friend in melbourne from whom i learned such recipies which i cannot think of it ever,she is an excellent cook and many of her recipies  i have tried & have posted on this blog too.
ingredients for the dough :
5cups plain flour/self raising flour
salt
3tbsp butter
3/4 cup warm milk
1/2 cup  warm water
2 1/2 tbsp sugar
4 tsp yeast
method :
mix flour,salt,butter and milk together.dissolve yeast and sugar in half cup of warm water and mix throughly and add it to the flour..Add more water accordingly and make a dough and knead it for 5-10 min. Cover and let it rest for about one hour or more..till it rises double the size.Punch down and divide to 10-12 balls. Roll to a small circle (puri like circle) fill about a table spoon of stuffing and cover it in a triangle shape (samosa like) or just round.Dust a baking tray with flour and place this balls on them with space in between. brush with oil or butter and let it raise for about 20-30 min.Pre heat oven for about 15 min for 180-200C and bake for 5-10 min.Again keep checking it and sometimes turn the bun and brown it other side too if required.

ingredients for the stuffing  :
3-4 boiled and half mashed potatoes
2 sliced onions
1tsp mustard seeds
1tsp chana daal
1tsp urad daal
3-4 curry leaves (chopped )
1/2 tsp hing
1tsp grated ginger
1-2 chopped green chillies
1tsp cumin seeds
1tsp turmeric pwd
salt
oil
method :
Heat oil and make tadka of mustard, channa dal, urad dal, cumin and curry leaves. Add hing, grated ginger,  green chillies and sliced onions and then turmeric.Fry for sometime and add salt and boiled mashed potatoes.mix well.

punjabi chole

Chole bhature is one of the famous punjabi dishes and i personally love punjabi food so just tried this chole in my kitchen which my husband cherishes like anything,it also goes well with bhature/puris or jeera rice.Sending this chole to nithu for guest hosting CWF-LB : CHICKPEAS ,an event by Kiran.

ingredients :
1cup chickpeas
1onion chopped
1 tomato chopped
1tbsp ginger garlic green chilli paste
1 tbsp everest chole masala pwd
1tsp turmeric pwd
1tsp red chilli pwd
1 tbsp kasthuri methi
2-3 tsps oil
salt to taste
chopped corriander leaves for garnishing

method :
Wash & soak chick peas in water overnight.Add ltl salt and turmeric pwd and pressure cook till chickpeas are tender enough.Heat oil,add chopped onions,ground ginger and garlic paste and fry till it turns brown,add chopped tomatoes and all the masalas and fry well till the tomatoes becomes pulpy.Add bolied chickpeas ,mash few chickpeas to get thick gravy and simmer for a while.Garnish with corriander leaves and serve hot with bhature.

bhatura

Everytime i make chole i just used to avoid bhature as it needed to be deep fried and being an over weight i wanted to eat phulkas or steamed rice with chole but my husband wants bhature only with chole and so only for him i tried making this recipie which i searched on net and finally i came across this one which makes yummy bhatures ,i am really sorry just didnt bookmarked it and so cannot tell the site name but soon will try to find out and add the link of the actual site.

ingredients :
5cups plain flour
1 cup yogurt
salt
1tsp baking pwd
1tsp sugar
2tsps oil
water
method :
mix all the above ingredients together and add enough water to make a dough.cover and keep it aside in warm place for 1-2 hrs.make lemon size balls out of it,roll like a small chapati and deep fry and serve hot with chole.

besan chillas

ingredients :
2 cups besan ( gram flour)
1 grated tomato
1 grated onion
1tsp cumin seeds
2 tsps red chilli pwd
1/2 tsp carom seeds
salt
1-2 finely chopped green chliies
2tbsp chopped corriander leaves
water
oil
method :
mix all the above ingredients (except oil )together adding ltl water at a time making a medium batter ,mix well to avoid lumps.heat a non stick tawa spread a serving spooon full of batter in circular motion just like a dosa,spread some oil on it ,cook till it turns ltl brown and then turn over and cook again for  few secs or till it gets browny spots.besan chilla is ready to eat with green chutney and tomato ketch up.

kabuli rice

I happened to go for dinner at one of my husbands friend's house in bangalore and whose wife is from jodhpur,so in dinner she served us this rice variety which was extremely different & awesome but really didnt had a chance of sharing this recipie with her till now ,and one day suddenly i remembered that rice and whatever taste i could feel i tried adventuring in my kitchen and my husband really loved it,since then i keep making this recipie whenever i expect some close guests and they all shower me by their excellent compliments everytime.

ingredients :
2 cups  basmati rice
1sliced onions
1small potato diced
1small carrot diced
1/2 cup cauliflower florets
1/2 capsicum diced
1tbsp peas (frozen)
1cup thick curd
2 slices of bread each cut into 9 equal pcs
1tsp turmeric pwd
1tsp red chilli pwd
1tbsp garam masala
1tbsp ginger garlic paste
1 bay leaf
salt
oil
method :
wash and cook rice , spread and keep it aside.deep fry potatoes,carrots,cauliflower,capsicum ,lastly bread and keep it aside.fry onions in very ltl oil till it turns dark brown in colour,keep it aside.heat ltl oil ,add bay leaf,add ginger garlic paste ,fry for a while and add peas.cook peas till tender,add all the fried vegetables and masalas to it.add curd and mix well,cover and simmer for few mins.turn off the flame.in the serving bowl spread 1 layer of rice,on top spread the vegetable gravy,sliced onions and some bread pieces.then again spread rice and on top bread and sliced onions.serve hot.

tamarind rice ( puliyograh)

ingredients :
2 cups rice
2tbsp MTR puliyograh pwd
1tbsp tamarind pulp
salt
oil
1/2 cup water
method :
wash and cook the rice.heat oil,add puliyograh pwd,tamarind pulp,salt,water.add rice and mix well.the yummy tangy tamarind rice is ready to eat.

instant rava dosa

ingredients :
1cup rice flour
1 cup rava
1/4 cup maida/plain flour ( optional )
1/2 tsp hing
1/2 tbsp cumin seeds
1 onion finely chopped
1/2 tbsp finely chopped fresh coconut
1/2 tbsp crushed pepper corns
1tsp chopped green chillies
3-4 broken curry leaves
few broken cashew nuts( optional)
chopped corriander leaves
oil/ghee
water
salt
method :
Mix rice flour,plain flour and rava together,add enough water to make a thin batter ( just like butter milk ).Add all the rest of the ingredients except oil and mix well.Heat a non stick tawa,sprinkle a cup full of batter in a circular form or spread the batter by swirling the tawa  and drizzle oil/ghee on all the sides.Let it turn crisp and brown completely on one side and then turn over and cook.serve hot with coconut or tomato chutney.

green chutney

ingredients :
2 cups fresh corriander leaves
2-3 green chillies ( depending on your taste )
tsp grated ginger
1-2 flakes garlic
1 tbsp chopped onion
salt
1tsp cumin seeds
1tsp lemon juice

method :
grind all together adding ltl water into fine paste and the green chutney is ready to eat.

masala dosa

ingredients for dosa batter :

3 cups rice
1 cup urad daal
1 tbsp fenugreek seeds( dana methi )
salt
water
method :
wash and soak rice ,daal and methi seeds together for 3-4 hrs.grind the same adding ltl water .add salt and keep aside overnight for fermentation in a warm place.

ingredients for masala :
2 potatoes boiled and crushed slightly by hands
2 onions sliced
1-2 green chillies
2-3 curry leaves
1tsp urad daal
1tsp turmeric pwd
salt
oil
1tsp mustard seeds
method :
heat oil,add mustard seed,urad daal and after popping add curry leaves,chopped green chillies,then add onions,salt and turmeric. fry till it becomes tender ,lastly add boiled potatoes and mix well.

ingredients for garlic chutney:
2-3 flakes of garlic
2 whole dry red chillies
1tsp of grated coconut
1tsp tamarind pulp
salt
method :
mix all the ingredients together and adding ltl water grind into a fine paste.

making masala dosas :
put a serving spoon ful of dosa batter on a non stick tawa and spread it evenly.spread a tsp of garlic chutney on to it and in centre add masala .sprinkle ghee/butter on all the sides of dosa and fold into triangle shape and serve hot with coconut chutney.

matar kachori

Once i had invited my friends over dinner and just cudnt think of any starter,mean time my mom called and it just clicked me to ask her who's an expertie in cooking ,no matter it is presenting the dish or any tips,she is just perfect and so instant that she immediately gave me 4-5 ideas on my 10 mins overseas call ,so here i picked the easiest and fastest of all and prepared the matar kachori which my freinds cherished and shared my recipie too.
ingredients for filling :
2 cups green peas (fresh/frozen)
2-3 green chillies
1 inch pc ginger
1tbsp gram flour
1 tsp red chilli pwd
1 tsp turmeric pwd
1tsp amchur pwd
1 tsp fennel seeds
1tsp corriander seeds
1tsp cumin seeds
salt
1tbsp oil
1tsp garam masala
ingredients for dough :
2 cups maida
2 tbsp oil
salt
luke warm water
method :
mix maida ,oil,salt,some water and make a dough.crush ginger,green chillies in a mixer , add peas and crush coarsely all together.heat some oil,add cumin,fennel,corriander seeds.add crushed peas  and mix well.add all the masalas ,gram flour and mix well.take a puri sized portion of dough,roll it into a small puri shape size ,fill in a tbsp of the peas mixture and seal the edges and make a ball,flatten this ball and roll out into small puri and deep fry till it gets brown and serve hot with green chutney and tamarind chutney.

makhane ki sabzi

I had shared this recipie from my co-sister and it had been long i never tried it as i found it was a long process but this recipie is really so creamy and tasty and so attractive that i had to try once and after people appreciating it i repeatedly made it more often.
ingredients :
2 onions
1tomato
1/2 cup cahsew nuts
1tbsp poppy seeds
1-2 green chillies
1tsp grated ginger
12-3 cloves of garlic
1tsp garam masala pwd
1tsp red chilli pwd
1tsp turmeric pwd
1 bay leaf
1/2 cup milk
1/2 cup fresh cream
1cup makhana
salt
1tsp pepper pwd
1tbsp ghee
oil
1/2 cup grated paneer
method :
soak cashew nuts and poppy seeds in ltl water for 1-2 hrs ,grind into a fine paste.keep it aside.grind onions,ginger,green chillies and garlic into a paste,heat oil,add bay leaf and then add the onion paste.fry till  the oil leaves the kadhai.add cashew nut paste and fry well till it leaves the kadhai.make the tomato puree and add the puree and fry for sometime.add garam masala pwd,red chilli pwd and turmeric pwd and fry again for sometime.add milk and fresh cream and simmer.add salt.heat ghee and roast makhanas well.add salt and pepper pwd to it and keep aside.in a serving bowl put the gravy,add the grated paneer on it and on top spread the makhanas and serve hot with naan or parathas.

malai kulfi

This yummy & easiest kulfi recipie was given by my sister,though one of the ingredient..cool whip (US product ) is not available in australia i tried making without it as i desperately wanted to have malai kulfi and the outcome was still awesome.i had been eating malai kulfi since i was a child,in mumbai its the best way to beat the heat and i still remember the bhaiyawalas on mumbai street selling around the corner and we all use to just cherish it .i was so happy and excited while making this kulfi and like a small kid everynow and then was opening the freezer and checking if its done :).It has become my favourite kulfi recipe till date and was a big hit in my home,my daughter was not allowing to take the pics and wanted to grab all and to be very frank even i didnt wanted to waste time on taking pics and we all had immedately,you can see the picture of my daughter  njoying this kulfi which my husband had taken without her notice.The below quantity is quite a lot and you can try with half the amount initially but i make the whole amount as i can have for couple of days,it is alwaz fast moving in my place :)

ingredients :
1can evaporated milk
1can sweetened condensed milk
1container whipped cream
8 oz cool whipp (optional)
4 slices of white bread (edges removed )
cardamon pwd to taste
unsalted pistachios pwd
method :
Break the bread into pieces ,add evaporated milk,whipped cream,condensed milk,cool whipp and blend together until smooth.empty this mix into a kulfi mould or an airtight container or ice tray .Garnish with cardamon pwd and pistachios and freeze overnight or for 6-8 hrs.The yummy malai kulfi is ready to eat.

macaroni raita

I had gone to dubai for a holiday few years back and there i met one of my old neighbours which are just like a family,they were my neighbours in mumbai who are now settled in dubai,and my bhabhi called us for lunch where she made this raita and i really never had and imagined such kind of raita with a pasta in it and khatta meetha taste of it,this is just fabulous and now everytime i make this raita i remember her for sharing such great recipie with me.
ingredients :
1 cup boiled macaroni ( or any other pasta...spiral /tube etc )
2 cup thick curd ( hung curd )
1/2 cup finely chopped cucumber
salt as per taste
2tsp sugar
method :
beat the curd.add sugar and salt.add cucumber and macaroni and mix well.keep in refrigerator before serving.serve the chilled raita with hot parathas.

lemon rice

ingredients :
2 cups cooked basmati rice
1/2 lemon
1 tsp mustard seeds
1 tsp urad daal
1 tsp chana daal
2 tsp ground nuts
2-3 curry leaves
1 dry red chilli
1 tsp turmeric pwd
corriander leaves
oil
salt



method :

heat oil.add mustard seeds,let it splutter,add urad ,chana daal,red chilli,ground nuts and curry leaves.add turmeric powder and mix the bolied rice in it.switch off the flame and let the rice cool down for a while.then squeeze the lemon juice in the rice and mix well.garnish with corriander leaves and serve.

misal paav

This recipie i had tasted in my childhood ,a very famous maharashtian dish,which we use to have in mumbai very often,a very spicy and tangy kind of dish , i just love this kind of chatpata food...its indeed very palatable chats.
ingredients :
2 cups sprouts ( mathki )
1big chopped onion
1medium sized tomato
2-3 cups water
2-3 green chillies
1"ginger pc
2-3 garlic cloves
1tsp red chilli pwd
1tsp garam masala
1 tsp corriander pwd
paav
salt
oil
for garnishing -
lime juice
curd
tamarind chutney
green chutney
mix farsan
corriander leaves
poha chiwda
finely chopped onions

method :
pressure cook or boil sprouts till it becomes tender.grind green chiilies,garlic and ginger .fry onions and the ground paste on high flame.add chopped tomatoes and add all the masalas and fry on high till it leaves oil from the kadhai.then add sprouts and water and simmer for a while.now for garnishing take sprouts mix in a bowl,add some lime juice,add curd,tamarind & green chutney,onions,chiwda ,farsan ,corriander leaves and serve with paav.

coconut chutney

ingredients :

1cup bengal gram dal

1/2 cup grated coconut

2-3 green chillies ( or according to your taste )

salt

1tsp grated ginger

1tsp cumin seeds

3-4 curry leaves

1tbsp corriander leaves

oil & mustard seeds for tempering

method :

grind together all the above ingredients adding water as and when required .heat ltl oil and splutter mustard seeds and add to the coconut chutney.serve with dosa,idli,dhoklas,pongal,lemon rice,etc

instant khaman dhokla

Dhoklas are very common gujrati dish which is savoured by most of the people .This is one of my favourite recipies which i took from my husband's naani (grand mother ),who is simply awesome lady and in her old age too she is so fast and active.whenever i meet her she will definately make for me :)

ingredients :

500 gms curd

1 cup besan

2 cups rava

1tbsp oil

1tsp citric acid

1tsp cooking soda

1tsp turmeric pwd

salt

1tbsp sugar

water

for tadka -

1 tsp red chilli pwd

3-4 slit green chillies

1 tsp mustard seeds

5-6 curry leaves

salt

corriander leaves

method :

beat curd,add besan,rava and mix well so that no lumps are formed .add turmeric pwd,salt,sugar,oil and mix.add soda,citric acid and ltl water and make a batter ( the consistency shud be like idli batters ).after mixing you can notice the batter rising a ltl if not then please ad ltl more soda and mix.grease a dhokla plate and steam on high for 10-15 mins.insert a knife and check if its done.for tadka,heat ltl oil,add mustard seeds,let it splutter,add green chillies and curry leaves.sprinkle ltl red chilli pwd and salt on dhoklas and add the tadka on it .garnish it with finely chopped corriander leaves.serve hot with green chutney or coconut chutney.

mava aaloo

ingredients :

3-4 boiled and cubed potatoes

100 gm mava

2 chopped onion

1 cup tomato puree

1tbsp cashew nut paste

1tbsp ginger garlic green chilli paste

1tsp turmeric pwd

1tsp red chilli pwd

1 tsp garam masala

1tsp corriander pwd

1tsp cumin pwd

salt

oil

corriander leaves

method :

heat ltl oil.add garam masala pwd and fry cubed potatoes for 2 mins and keep aside.take ltl oil in kadhai,add chopped onions,pastes and fry well.add all the dry masalas ,after sometime add tomato puree and and fry for sometime.add grated mava and mix well.then lastly add the fried potatoes and simmer for few mins.garnish with corriander leaves and serve hot.

mava matar

ingredients :

1 chopped onion

2 chopped tomatoes

2 cups boiled fresh.frozen peas

1 tbsp ginger garlic green chilli paste

1 tsp red chilli pwd

1 ts turmeric pwd

1 tsp corriander pwd

1tsp cumin pwd

1 tsp garam masala

salt

1/2cup milk

100 gms mava

oil

method :

heat oil,fry onions till transparent,add paste, chopped tomatoes and fry well.add all the dry masalas .add grated mava and mix well.then add milk and boil for a while.serve hot.

methi mutter malai

Methi mutter malai recipe is the combination of fenugreek leaves and green peas with loads of creamy taste,it surely does satisfy our taste buds,though i somehow never liked hotel/restaurant 's methi matar as it is usually too sweet or sometimes bitter also ,but when you try the same at home according to your taste buds one can make the variations and is always better.One of my cousin gifted me Shobha Indani's cookery book ,when i was getting married ,and i still remember her everytime i go through that book,it really helped me a lot and methi matar malai is one of her recipe's with my own variation though.When i first made this recipe at my inlaws place ,everyone liked it very much specially my mother in law who loves fenugreek leaves became fan of this recipe and since then this is the dish i make for her everytime she visits me or i am at her place ,and soon she just took a glance of it when i was making once and now she is just perfect in it and many a times she makes it by herself for other family members when i am not around.

ingredients :

1 cup green peas

1 cup methi leaves

1tbsp curd

1 small pc ginger

2 garlic cloves

2-3 green chillies

8-10 cahsew nuts

2 onions

1 cup milk

salt to taste

1tsp black pepper pwd

1tsp red chilli pwd

1tsp garam masala

1tsp sugar

1cup fresh thick cream

2-3 tbsp ghee

1 bay leaf
1-2 cardomon pods

raisins and cashew nuts for garnishing

method :

Boil water,add peas,after peas are done switch off the flame,add methi leaves and keep for 2 mins.Strain the water .Grind onions,cashew nuts,ginger,garlic,green chillies,curd together to a paste.Heat ghee in kadhai,add bay leaves & cardomon,then ground paste  and keep stirring continuosly on medium flame till the oil leaves the kadhai.Add all the dry masalas,fry for few minutes.add milk and fresh cream.then lastly add boiled peas and methi.Mix well.Serve hot with garnished raisins and cashew nuts.

sabu daana wada

ingredients :
2 cups sabudana
1 boiled mashed potato
2 green chillies
1 cup ground roasted peanuts
2tsp red chiili pwd
salt
2 tsp sugar
lime juice
1tsp cumin seeds
chopped corriander leaves
oil for frying

method :
soak sabudana overnight or 3-4 hrs.add all the above ingredients except oil together in sabudana and make small flat tikki shaped wadas.deep fry in oil on a medium flame.serve hot with green chutney and tomato ketchup.

pyaaj bhujia paratha

ingredients :
2 cups haldiram bhujia
1 finely chopped onion
2 tbsp finely chopped corriander leaves
salt as per taste
red chilli pwd as per taste
regular chapati dough
oil

method :
mix onions,corriander leaves,bhujia,red chilli pwd and salt together .roll out the dough into small puri shape ,fill the above mixture and seal the edges and make pedas.roll it into chapati size and cook on tawa with ltl oil on both the sides and serve hot with yoghurt or pickle.

paneer paratha

ingredients :
2 cup grated paneer
1 finely chopped onion
1-2 chopped green chillies
1/2 cup finely chopped corriander leaves
salt as per taste
butter/ghee/oil for frying the parathas
wheat flour dough ( regular aatta/chapati dough )
method :
mix together paneer,onions,green chillies,salt and corriander leaves.make lemon size balls out of the dough.roll out small puri shape and fill around 1 tbsp of paneer filling in the centre and seal the edges and make ball ,flatten the ball and roll out just like a chapati  and fry with oil or ghee or butter on hot tawa.serve hot with yoghurt or pickles.
sending this to jay's letz relishh- paneer event.