Green peas Appe (Matar Appe)

 Ingredients :

• Green peas - 1 Cup
• Semolina - 1/2 Cup
• Onion - 1
• Carrot 
• Coriander leaves
• Ginger
• Garlic
• Green chili
• Salt
• Oil

Procedure:

1.  Boil 2 Cup water. Add green peas,  cover the lid and turn off the flame.
2. After 10 min remove the water and grind it to make a coarse paste.
3.  Take 6-7 garlic cloves, 1/2 inch ginger and one green chili. Make fine paste and add it to the dough.
4. Add finely chopped onion, carrot and coriander leaves. Add salt and little water. Mix well.
5. Consistency of dough should be like idli dough.
6. Heat Appe pan. Add few drops of oil. 
7. Pour appe dough. Cover the lid. Cook on low to medium flame for 3-4 min. 
8. Remove the lid and cook the other side without lid.
9. Serve hot with tomato sauce or coconut chutney. 

Makhana Ladoo

 Ingredients :

• Makhana( Lotus seed) - 4 Cup
• Edible Gum (Dink) - 1 Cup
• Dry date Powder - 1 Cup
• Almond - 1/4 Cup
• Cashew nuts - 1/4 Cup
• Poppy seeds - 1/8 Cup
• Pistachio - 1/4 Cup
• Godambi( Semecarpus anacardium seeds) - 1/4 cup
• Dry coconut(grated) - 1/2 cup
• Jaggery - 2 cup
• Milk - 1/4 cup
• Ghee
• Cardamom powder - 1 pinch
• Nutmeg Powder - 1 pinch

Procedure :

1. Make coarse powder of almond, cashew nuts, pistachio & Godambi.
2.  Dry roast Makhana and make coarse powder after cooling.
3. Roast Poppy seeds. Make coarse powder.
4. Roast grated coconut . keep aside for cooling.
5. Heat 2 Tbsp ghee in a pan. Fry Edible gum. It will pop like corn.
6. Take 1 Tsp ghee in a pan. Roast dry dates powder slightly. This is optional. you can put it without roasting.
7. Make coarse powder of popped edible gum.
8. Crush dry coconuts with the help of hands.
9. Mix all powders which we have prepared.
10. In a heavy bottom pan, mix milk and jiggery.
11. Heat till jiggery dissolve completely.
12. Add cardamom powder and nutmeg powder. Add 1 Tsp Fenugreek seeds powder if you like.
13. Mix this solution with coarse powder.
14. Prepare small rounds.
15. Keep in an air tight container.

Radish Paratha

 

Ingredients:

• Radish - 1 and 1/4 Cup grated
•  Whole wheat flour- 1 Cup
• Onion - 1 Cup ( finely chopped)
• Coriander leaves -1/4 Cup
• Green chili or Red chili powder
• Carom seeds - 1 TSP
• Turmeric powder
• Coriander seed powder -1 TSP
• Cumin seeds powder - 1/2 TSP
• Garam masala - 1 Tsp optional
• Dry mango powder - 1 Tsp
• Salt
• Ghee or Butter

Procedure :

1.  In a bowl mix radish, onion, finely chopped green chili and coriander leaves.
2. Add carom seeds, turmeric powder, cumin seeds powder, coriander seed powder, garam masala, dry mango powder and salt.
3. Mix well and add whole wheat flour.
4. Mix well and kneed.
5. Add little water if required.
6.  Prepare small rounds.
7. Roll it. It should be thicker than chapati. 
8. Add 1 Tsp ghee on the flat pan and roast one side.
9. Apply ghee to the upper part and roast it.
10. Serve hot with Raita or curd.

Instant Cut Dosa

1. 

 Ingredients:

• Rice flour  - 1 Cup
• Semolina - 1/4 Cup
• Potato -2
• Onion - 1
• Ginger- garlic paste - 1 Tsp
• Coriander leaves 
• Curry leaves 
• Mustard seeds -1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Split Bengal gram -1/4 Tsp
• Split black gram  - 1/4 Tsp
• Turmeric powder 
• Red chili powder 
• Oil
• Salt

Procedure:

1. Boil potatoes, chop onions. 
2. Mix rice flour, semolina in a bowl.  Add  2.5 cups of water  to prepare dosa dough.  Keep aside to rest for 10-15 minutes. 
3. Heat oil in a pan,  add mustard  seeds to splutter.
4. Add cumin seeds, split Bengal gram,  split black gram.
5. Add curry leaves, onion and saute it. Add ginger garlic paste. 
6. Add turmeric and red chili powder.
7. Now add mashed potatoes and mix well. 
8. Add salt as per taste and cover the lid for 2 minutes. 
9. The stuffing is ready. 
10. Heat cast iron pan or Ghavan tava.
11. Pour the dough in round shape. 
12. Cover the lid for a minute.
13. Spread a layer of stuffing and fold it. 
14.  Cut it and serve as it is or with coconut chutney.

Beetroot Soup

Ingredients :

• Beetroot -1.5 Cup
• Carrot 1/2 Cuo
• Tomato -1/4 cup
• Onion - 1/4 Cup
• Garlic cloves - 3-4 
• Bay leaf
• Black pepper -6-7
• Salt
• Butter

Procedure :

1. Chop Beetroot, Tomato and Carrot into big pieces.
2. Heat butter in the clay pot or deep pan. You can use pressure cooker also.
3. Add bay leaf, garlic and onion. Saute for a minute.
4. Add Beetroot. Tomato, carrots, black pepper.
5. Add two cups of water and cook it for 10-15 minutes by covering lid.
6. After cooling, remove the bay leaf and grind to prepare a smooth paste.
7. Strain using soup strainer.
8. Add Salt and Butter.
9. Serve hot.

Vegetable Bowl

Ingredients :

• Broccoli
• Baby Corn
• Potato
• French beans
• Cauliflower
• Red Capsicum
• Yellow Capsicum
• Oregano
• Honey
• Butter
• Lemon
• Salt

Procedure :

1. Cut all the vegetables into big pieces.
2. Except Yellow and Red capsicum steam all the vegetables for 10 minutes. Don't overcook.
3. In a pan add butter and saute Red and Yellow Capsicum.
4. Sprinkle Salt and Oregano, mix well and cover the lid for 2 minutes.
5. Remove it from the stove.
6. Open the lid and let it cool for few minutes.
7. It should not be too hot.
8. Add lemon juice and honey.
9. Mix well and serve warm.
10. Add steam vegetables

Carrot Soup

Ingredients :

• Carrot - 1 Cup
• Onion - 1/4 Cup
• Oregano - 1 Pinch
• Ginger - 1/2 inch
• Garlic - 5-6
• Bay leaf - 1
• Black pepper -6-8
• Black salt
• Salt
• Butter( optional)
• Sugar (optional) - 1 pinch

Procedure :

1. Chop Carrot and Onion into big pieces.
2. In a clay pot or deep pan add Onion, Carrots, Garlic, Black pepper, Ginger and Bay leaf.
3. Add two cups of water and cook it for 10-15 minutes by covering lid.
4. After cooling, remove the bay leaf and grind to prepare a smooth paste.
5. Strain using soup strainer.
6. Add Black salt,Salt, Sugar and Butter.
7. Serve hot.

Pumpkin Carrot Soup

Ingredients:

• Pumpkin -1 cup
• Carrot - 1 cup
• Ginger - 1 Inch
• Bay leaf - 1
• Black Pepper -6-8 
• Salt
• Butter (optional) 

Procedure :

1. Chop pumpkin and carrot into big pieces.
2. In a clay pot or deep pan add pumpkin, carrots, black pepper, ginger and bay leaf.
3. Add two cups of water and cook it for 10-15 minutes by covering lid.
4. After cooling, remove the bay leaf and grind to prepare a smooth paste.
5. Strain using soup strainer.
6. Add Salt and Butter.
7. Serve hot.

Broccoli Soup

Ingredients :

• Broccoli - 2 Cup
• Potato - 1/4 Cup
• Coconut milk - 1/2 Cup
• Ginger - 1/2 Inch
• Basil
• Black Pepper - 6-8
• Black salt - 1 Pinch
• Salt

Procedure :

1. In a clay pot or deep pan add Broccoli, potato, ginger, black pepper and basil. Pour 2 Cups of water and cook for 10-15 minutes by covering the lid. the broccoli and potato should be cooked nicely.
2. Keep aside for cooling.
3. Prepare Coconut milk.
4. Grind the cooked vegetables to make a fine puree.
5. Add black salt and salt as per taste.
6. Bring it to boil.
7. Add coconut milk just before serving.
8. Garnish with cooked vegetables and serve.

Coconut Milk

Ingredients :

• Fresh Coconut - 1/2 Cup
• Milk - 1 Cup

Procedure :

1. Grind fresh coconut using grinder.
2. Pour water and again grind.
3. Strain using Muslin or cotton cloth.
4. You will get coconut milk

Dal Bati

Ingredients :
 For Baati :

• Course Wheat flour - 2 Cup
• Ghee- 4 Tbsp
• Coriander seeds - 1 Tsp
• Carom Seeds - 1/4 Tsp
• Salt
• Water

For Dal :

• Tur dal - 1/2 Cup
• Chana dal - 1 Tsp
• Pumpkin - 1/4 cup
• Small Tomato - 1
• Garlic -  1 Tsp
• Curry leaves
• Coriander leaves
• Asafoetida
• Turmeric
• Red chili powder
• Mustard seeds
• Cumin seeds
• Fenugreek seeds
• Turmeric
• Red Chili powder
• Jaggery - 1/2 Tsp
• Ghee
• Salt

Procedure :

1. Make course powder of coriander seeds and carom seeds. 
2. For Bati add all the ingredients except water in bowl. Mix well. 
3. Add lukewarm water slowly and prepare hard dough.
4. Keep aside for 15 Minutes.
5. Wash Tur dal  and Chana dal 2 times. 
6. Heat 1 Tsp ghee in a pressure cooker. 
7. Add Mustard seeds to splutter.
8. Add Cumin seeds and Fenugreek seeds
9. Add Asafoetida and curry leaves.
10. Add chopped garlic, saute it.
11. Add chopped Pumpkin and Tomato, mix well.
12. Add dals and 2 cup water.
13. Add turmeric, red chili powder, salt, Jaggery and coriander leaves.
14. Cover the lid and cook it.
15. In a deep pan keep water for boiling.
16. Now prepare small rounds of the bati dough.
17. Put all the balls in the boiling water. Cook it for 15 minutes without covering.
18. All the balls will float.
19. Remove it and keep aside for drying for 5 min.
20. Now heat Appe pan. Add little ghee in each hole.
21. Roast both the sides nicely.
22. Open the lid of pressure cooker and blend dal using whisk beater.
23. Serve hot Dal with bati.

Note : 

• You can prepare dal of your choice.

Sweet potato - Carrot Soup

Ingredients :

• Sweet potatoes - 3/4 Cup
• Carrot - 1 Cup
• Ginger - 1/2 inch
• Basil - 1/2 Tsp
• Pepper -6-8
• Sugar - 1/2 Tsp
• Salt
• Butter( optional)

Procedure :

1. In a deep pan or clay pot add chopped sweet potatoes,carrots, ginger, basil and black pepper.
2. Add 2 cups of water and cook it by covering the lid till it become soft.
3. Keep aside for cooling.
4. Blend it and strain it using soup strainer.
5. Add salt as per taste and sugar.
6.  Add butter or fresh cream.
7. Serve hot 

Paneer

Ingredient :

• Whole milk - 1 Lit
• Curd - 1 Tbsp
• Lemon - 1

Procedure :

1.  Boil milk in a deep pan. Don't remove cream.
2.  Add 1 Tsp curd and mix it.
3.  Now add lemon juice slowly.
4.  Milk starts separating.
5. Strain it using cotton cloth.. 
6. Wash it with water.
7. Fold the cotton cloth to make square or rectangular shape.
8. Rap it in a towel and keep 4-5 kg weight over it.
9. Remove after 3-4 hours.
10. Fresh Paneer is ready. you can use it immediately.
11. Use it within 2-3 days. 
12. For storage you have to keep it in the bowl filled with water and then keep in the refrigerator. 

Pan Pizza

Ingredients :

• All purpose flour - 3 Cup  or  2 Cup and 1 Cup Whole wheat
• Milk - 1 and 1/2 Cup
• Sugar - 2 Tsp
• Dry Yeast - 1 Tsp
• Butter - 3 Tbsp
• Crushed Garlic - 2 Tsp
• Mix herbs
• Oregano 
• Mozzarella cheese
• Pizza Sauce
• Vegetables - ( Capsicum all type, onion, black olives,corn)
• Salt

Procedure :

1. Take luck warm milk, add sugar and mix well. 
2. Check the temperature, it should not be too hot or cool. Add yeast and keep aside for 15 min.
3. Check after 15 min.  Bubbles should be formed. If it's not repeat above procedure. 
4. Add all purpose flour, wheat flour, crushed garlic and salt as per taste.
5. Kneed to prepare soft dough.  
6. Initially the dough will be sticky, add butter slowly till the dough becomes non sticky. 
7. Keep aside for one hour. It will be doubled. 
8. Prepare Pizza sauce, cut the vegetables and grate the cheese.
9. After one hour again kneed the dough and prepare equal 3 round from it.
10.  Apply butter to the surface of a baking pan.
11. Spread the dough in round shape with the help of fingers.
12. Take a fork prick the surface of pizza base. 
13. Spread Pizza sauce over it.
14. Put grated cheese all over the surface.
15. Add vegetable topping as per your choice.
16. Sprinkle mix herb and Oregano over it.
17. Preheat oven at 250 and bake the pizza for 20 min.

Note :

• Time required to bake may vary based on oven model. 
• You can add oregano in the dough if you like.
• You can add toppings as per your choice.

Pizza Sauce

Ingredients :

• Tomatoes - 3
• Garlic crushed - 1 Tsp
• Mix herbs - 1 Tsp
• Oregano - 1/2 Tsp
• Basil - 1/2 Tsp
• Pepper powder - 1/4 Tsp
• Chili flex
• Olive oil
• Sugar
• Salt

Procedure :

1. Boil tomatoes, keep aside for cooling.
2. Make tomato puree.
3. Heat 1 Tsp olive oil in a pan. you can use any cooking oil.
4. Add crushed garlic and fry for a minute.
5. Pour tomato puree.
6. Add Mix herbs, Oregano, Basil and pepper powder. Add chili flex as you requires.
7. Add 1 Tsp sugar and salt as per taste.
8. Cook for 10 minutes.
9. Keep this sauce aside for cooling.
10.  After cooling keep it in an air tight container. Keep this in a fridge.
11. Use it within one week. 

Rava Paneer Handvo

Ingredients :

• Semolina (Rava) - 1 Cup
• Curd - 1/2 Cup
• Paneer - 1/2 Cup
• Onion - chopped
• Capsicum chopped - All three colours
• Carrot - Grated
•  Broccoli - finely chopped
•  Baby corn - finely chopped
•  Sweet corn kernel
•  Red chili powder
•  Cumin seeds powder
•  Coriander seeds powder
•  Salt
•  Eno - 1/2 Tsp
•  Oil
•  Mustard seeds - 1/4 Tsp
•  Cumin seeds - 1/4 Tsp
•  Curry leaves

Procedure :

1. Mix Rava, curd, paneer, onion, capsicum, carrot, red chili powder, cumin seeds powder, coriander seeds powder and salt in a bowl.
2.  Add water to prepare dough like Idli batter consistency. 
3. Keep aside for 15 min.
4.  Heat oil in a flat deep pan. 
5. Add mustard seeds and cumin seeds to splutter.
6.  Add Curry leaves.
7.  Mix Eno in the batter and pour this batter.
8.  Cover the lid and cook this for 10-15 min.
9.  Keep a plate over the pan and remove the Handvo  carefully on the plate by turning it.
10.  Again add some oil in the deep pan
11.  Add mustard seeds and cumin seeds to splutter.
12.  Add Curry leaves.
13.  Carefully cook the another side of Handvo. It will take 5-7 min.
14.  Serve hot Handvo with sauce.
15.  It is the best  and healthy option for pizza loving kids.

Note : 

• You can prepare with Idli, dosa or appe dough.

Ridge Gourd (Dodka) Peel Chutney - II

Ingredients:

• Ridge Gourd peel - 1/2 Cup
• Cumin seeds - 1/2 Tsp
• Sesame seeds - 1/2 Tsp
• Poppy seeds - 1/2 Tsp
• Red chili powder - 1/4 Tsp
• Sugar - 1/2 Tsp
• Salt
• Oil - 1 Tsp

Procedure :

1. Mix sesame seeds and poppy seeds.
2. Heat oil in a flat pan.
3. Add cumin seeds to splutter.
4. Add sesame seeds and poppy seeds, immediately add peel.
5. Mix well and let it roast on low flame.
6. Stir continuously till it become crispy.
7. Add salt and sugar. 
8. Serve after cooling with Chapati or rice as a chutney.

Paav

Ingredients :

• All purpose flour - 1 & 1/2 Cup
• Milk - 3/4 Cup
• Sugar - 1 Tsp
• Yeast - 3/4 Tsp
• Butter - 2 Tsp
• Salt

Procedure :

1. Take luck warm milk, add sugar and mix well. 
2. Check the temperature, it should not be too hot or cool. Add yeast and keep aside for 15 min.
3. Check after 15 min.  Bubbles should be formed. If it's not repeat above procedure. 
4. Add all purpose flour and salt as per taste.
5. Kneed to prepare soft dough.  
6. Initially the dough will be sticky, add butter slowly till the dough becomes non sticky. 
7. Keep aside for one hour. It will be doubled. 
8. After one hour again kneed and make small balls. Keep it in the baking tray. 
9. Apply butter and cover with wet towel. Keep aside for 30 min. 
10. Apply milk and sugar solution to the upper part. 
11. Preheat oven for 180 and bake for 20-25 min.
12. Apply butter and cover with wet towel for half an hour. 
13. Fresh, soft paav are ready.

Note : You can use pan instead of oven. But some salt in a deep pan.  Keep stand in it.  The baking tray should not touch the bottom directly. Cover and heat for 10 min.  Keep baking tray.  Cover properly and cook for 20-25 min. 

Mango sheera

Ingredients :

• Semolina(Rava) - 1 Cup 
• Mango pulp( fresh)  - 1 Cup
• Sugar - 1 Cup 
• Ghee - 1 Cup
• Milk - 1 Cup
• Water - 1 Cup
• Cardamom powder - 1 pinch
• Nutmeg powder - 1 pinch
• Dryfruits 

Procedure :

1. In a pan add milk and water. Bring it to boil and keep aside. 
2. Heat Ghee in a pan. Add rava and roast till it changes its colour to light brown. 
3. Add dry fruits and roast for a min.
4. Add mango pulp and roast for 1-2 min. 
5. Pour the boiled milk.  Mix well and cover the lid. Keep the flame low.
6. After 3-4 min add sugar, cardamom powder and nutmeg powder. 
7.  Mix well and cover the lid for 2-3 min. 
8.  Serve hot.
9. Use it within two days. 

Salichya lahi upama

Ingredients:

• Salichya lahya - 2 Cup
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Green chili - 1
• Buttermilk
• Oil
• Salt
• Coriander leaves
• Sugar -  1/2 tsp

Procedure :

1. Heat oil in a pan.
2. Add mustard seeds to splutter.
3. Add cumin seeds and green chili
4. Add sali lahi and mix well.
5. Add salt and sugar.
6. Pour buttermilk slowly.
7. Sali lahi should be wet but not soggy.
8. Cover the lead for 3-4 min.
9. Serve hot.

Jowar and Ragi noodles

Ingredients :

• Jowar flour - 1 Cup
• Onion - 1
• Tomato -1
• Vegetables - 1 Cup( carrot,  capsicum, beans)
• Green peas - 1/4 Cup 
• Cumin seeds
• Mustard seeds
• Ginger - 1 Inch
• Coriander powder
• Garam masala
• Curry leaves 
• Salt
• Oil

Procedure :

1. Boil water in a pan. 
2. Take flour in a bowl and salt as per taste.
3. Pour boiled water slowly in the bowl. 
4. Keep aside for cooling. 
5. Chop the vegetables.
6. Kneed soft dough.
7. Turn on steamer. Apply oil to the plate.
8. Using 'shev maker' prepare noodles.
9. Steam for 10 minutes.
10. Heat oil in a pan.
11. Add mustard seeds and cumin seeds to splutter.
12. Add curry leaves, grated ginger and chopped onion.
13. Add chopped vegetables, tomatoes , green peas, coriander powder, garam masala and salt.
14.  Already we have added salt while preparing noodles.
15. Cook vegetables for 7-8 minutes with closed lid.
16. Add noodles and mix well.
17. Cook again for 5-6 minutes.
18. Serve hot.
19. Same procedure is used to prepare Ragi noodles.

Masala Bhendi

Ingredients :

• Lady Fingers - 1 Cup
• Onion -1 
• Tomato -1 
• Garlic cloves - 5-6
• Turmeric - 1/4 pinch
• Red chili powder - 1/4 Red chili powder
• Coriander powder - 1/2 Tsp
• Garam Masala  Powder- 1/4 Tsp
• Coriander leaves
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Salt 
• Oil

Procedure :

1. Wash, wipe and cut the lady fingers.
2. Chop onion and tomato.
3. Heat 1 Tsp oil in a pan. Add lady finger and sprinkle salt over it.
4. Cook it without covering the lid.
5. Remove it and keep aside.
6. In the same pan add 1 Tsp oil.
7. Add mustard seeds to splutter.
8. Add cumin seeds.
9. Add chopped onion and fry till it turns transparent.
10. Add chopped garlic and fry till it turns golden.
11. Add chopped tomatoes, turmeric and all powders.
12. Mix well and fry till tomatoes mash completely.
13. Now add cooked lady fingers and mix well.
14. Sprinkle salt if needed.
15. Garnish with chopped  coriander leaves and serve hot.

Mango Onion Chutney

Ingredients :

• Raw Mango Pieces - 1 Cup
• Onion - 1/2 Cup
• Jaggery - 1/4 Cup
• Red Chili Powder - 1 Tsp
• Salt - 1 Tsp
• Oil
• Muster seeds -1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Asafoetida - 1 Pinch

Procedure :

1. Wash and remove cover of raw mango.
2. Cut mango and onion into small pieces.
3. Add all the ingredients and prepare fine paste in a grinder.

Note :

• Jaggery proportion depends on soreness of mango.

Curd Rice

Ingredients :

• Rice 
• Ghee
• Mustard seeds
• Cumin seeds
• Split Black gram( Urad dal)
• Split Bengal gram(Chana dal)
• Black pepper
• Green chili (optional)
• Ginger
• Coriander leaves
• Salt
• Curd

Procedure:

1.  Mix cooked rice and curd in a bowl.
2.  In a small pan heat ghee, add mustard seeds to splutter.
3. Add cumin seeds, urad dal, chana dal and black pepper.
4. Add grated ginger, curry leaves and green chili.
5. Pour this seasoning over the curd rice mixture.
6. Add salt as per taste. Mix well.
7. Garnish with coriander leaves and serve.

Masala Buttermilk

Ingredients :

• Curd - 1 Cup 
• Ginger - 1 Inch
• Curry leaves - 5-6
• Green chili - 1/4 inch ( optional)
• Cumin seeds powder ( jeera powder)  - 1/2 Tsp
• Oil / ghee - 1/2 Tsp
• Coriander leaves. 
• Black salt - 1 pinch
• Salt 

Procedure : 

1.  Take the curd in a deep bowl,  beat it with beater. 
2. Add 3 cup water,  jeera powder, black salt and salt. 
3. If curd is sour you can add little sugar. 
4. In a small pan heat oil,  add grated ginger, curry leaves and green chili. 
5. Add half cup water and bring it to boil. 
6. Add this in the buttermilk. 
7. Garnish with coriander leaves and keep aside for cooling. You can keep it in the refrigerator. 
8. Masala buttermilk is ready to serve. 

Tutti Fruiti

Ingredients :

• Water melon (white part) - 2 cups
• Sugar - 1 cup
• Ice cream essence  - 1 Tsp

   For colouring :

• Beetroot - 1
• Carrot - 1
• Spinach - 1 cup
• Pomogranete  - 1

Procedure :

1. Remove red part of the water melon. 
2. Remove the peel and cut the white part into small pieces.
3. In a deep pan, take water and boil these pieces for 10-12 min.
4. The white pieces turns transparent once it cooked. 
5. Drain the water and keep aside. 
6. Steam carrot,  beetroot and spinach separately. 
7.  In a deep pan, take two cup of water and one cup sugar. 
8.  Turn on the flame and wait till the sugar dissolves completely. Stir in between.
9. Add the boiled pieces and cook for 10 min. Sugar syrup will become slightly thick. 
10. Keep aside for cooling.
11. Make fine paste of beetroot. Using strainer or cloth extract juice.  Repeat the same for carrot,  spinach and pomogranete.
12. Add ice cream essence to the cooked white melon pieces. 
13. In separate bowl mix the cooked pieced and these juices.
14. Keep aside for 24 hours. 
15. Strain the pieces using strainer and spread over cotton cloth.
16. Let it dry for 10-12 hours. ( Don't keep it in the sunlight)

Ice Candy

Ingredients :

• Oranges - 2
• Honey - 1 Tsp
• Mint - 2 leaves
• Black salt - 1 Pinch
• Salt - 1 Pinch
• Lemon juice - 1/2 Tsp
• Sugar

Procedure :

1. Peel oranges. Add mint leaves and blend using hand blender.
2. Strain pulp and take the juice in a bowl. 
3. If you don't have hand blender, remove seeds and use grinder. 
4. Add salt, back salt,  lemon juice, honey and sugar,  mix well. 
5. Pour in candy mold and keep in deep freezer for 5-6 hours. 
6. Repeat same procedure for water melon. Don't add honey in water melon candy. 

Ragi drink (Nachani Ambil)

Ingredients  :

• Ragi( Nachani)  - 2 Tsp
• Curd - 1 Cup
• Ginger - 1 Inch
• Garlic - 2-3 cloves (Optional) 
• Curry leaves
• Coriander leaves
• Green chili - 1 Inch
• Cumin seeds powder - 1/2 tsp
• Ghee - 1/2 Tsp
• Black salt
• Salt

Procedure :

1.  Take 2 tsp Ragi flour in a bowl, add 1 Cup water slowly and prepare paste without lump. 
2. Boil 1 Cup water in a pan. Add slowly Ragi water while stiring it with spoon. 
3. Bring it to boil with constant stir. 
4. Turn of the gas and keep aside for cooling.
5. In another bowl take 1 Cup curd and 3 cup water, prepare buttermilk.
6. Heat 1/2 tap ghee, add grated ginger,  curry leaves, green chili.
7. Add 1 Cup water. Mix it with buttermilk
8. Now slowly add cooked Ragi in the buttermilk without forming lumps. 
9. Add cumin seeds powder. Add salt and black salt as per taste. 
10. Garnish with coriander leaves.
11. Serve the healthy drink. 

Paneer Butter masala

Ingredients :

• Paneer - 100gm
• Onion - 2 medium size 
• Tomatoes - 3 medium size
• Garlic clove - 7-8
• Ginger - 1 inch
• Cumin seeds powder - 1/2 Tsp
• Coriander seeds powder - 1 Tsp
• Kitchen king masala - 1/2 Tsp
• Red chili powder - 1/2 Tsp
• Turmeric - 1/4 Tsp
• Sugar - 1 Tsp
• Butter - 2 Tsp
• Cashew nuts - 10-12
• Fresh cream - 2 Tsp
• Coriander leaves. 
• Salt

Procedure :

1.  Chop onion, tomatoes, garlic, ginger into big pieces. 
2. In a pan put 1 tsp butter.  Add onion, garlic,  ginger and tomatoes one my one. 
3. Cook for 3-4 minutes. Add cashew nuts. 
4. Turn off the gas and keep aside for cooling. 
5. Make fine paste of the mixture using grinder.
6. Heat 1 tap butter in the pan.  Add the paste.
7. Now add all powders and cook for 2 min. 
8. Put sugar and fresh cream.
9. Add salt as per your taste. 
10. Add paneer cubs.  Cook for one min. 
11. Garnish with fresh coriander. 

Sweet Lime Pickle and Sour Lime Pickle

Ingredients :

• Lemon - 8-10
•  Jaggery - 1 Cup
•  Turmeric - 1/2 Tsp
•  Red chili powder - 1 Tsp
•  Salt

Procedure :

1. Wash lemons, wipe and keep aside for one hour.
2.  Dry roast salt and turmeric. 
3.  If moisture is present in any ingredient your pickle will spoil.
4.  Keep 2 lemons aside and cut all the lemons.
5.  Mix lemon, red chilli power and salt in a bowl.
6.  Put the mixture in an air tight glass container.
7.  Add lemon juice of the two lemons.
8.  Shake well and keep the jar in the sunlight for 8-10 days.
9.  Shake the jar frequently.
10.  You can use it as sour lime pickle. 
11.  After 10 days add jaggery and again keep it in sunlight for one day.
12.  Sweet lime pickle is ready to serve.

Aliv( Garden cress seed) Kheer

Ingredients :

•  Aliv - 1 Tsp
• Milk - 1 Cup
• Sugar - 1 Tsp
• Pure Ghee - 1/2 Tsp (optional)
•  Dry fruits  - 1 Tsp (optional)

Procedure :

1. Soak Aliv for at least 3 hours in 1 Cup milk.
2. With the help of spoon remove the lumps if formed.
3. In a deep pan boil this milk for 3-4 minutes. 
4. Add dry fruits powder. (It is optional. I prepare without dry fruits)
5. Add sugar and mix well.
6. Add Pure ghee and serve.

Note : 

•  It is very healthy and rich in Iron.
• You can soak Aliv in water also. For 1 Tsp alive put 4 Tsp water. 

Amla(Gooseberry) Chutney

Ingredients :

• Amla(Gooseberry) - 10
• Jaggery - 1/4 Cup
• Curry leaves - 5-6
• Cumin seeds - 1/4 Tsp
• Fenugreek seeds - 8-10
• Black split gram -1/4 Tsp
• Red Chilli -2
• Asafoetida - 1 Pinch
• Salt
• Oil - 1Tsp
• Cilantro

Procedure : 

• Wash and wipe Amla and let it dry completely.
• Cut Amla into small pieces.
• Heat oil in a pan. (Don't use aluminium / iron pan)
• Put cumin seeds, Fenugreek seeds and split black gram. 
• When it start to splutter add curry leaves, red chilli and cilantro.
• Add chopped Amla and salt. Mix well and cover the lid.
• It will take 3-4 minutes to cook.
• Turn off the flame and mix jaggery.
• Keep aside for cooling.
• Using grinder make a coarse paste.
• Keep it in an air tight container.

Note : Use it after one day to get better taste. 

Crispy sweet Roti

Ingredients :

• Left over Roti
• Ghee or oil for frying
• Powdered Sugar

Procedure :

• Cut the left over roties lengthwise.
• Deep fry in hot oil or ghee.
• Sprinkle powdered sugar.
• Serve immediately or keep it in air tight container.

Note : You can sprinkle salt instead of Sugar.

Ragi (Nachani) Ladoo

Ingredients :

• Ragi(Nachani) flour or satwa - 1 Cup
• Sugar or Jaggery - 1/2 Cup
• Ghee - 1/4 Cup
• Cardamom 1-2
• Dry fruits (optional)

Procedure :

1. Heat ghee in a pan.
2. Add Ragi flour and fry on medium flame till the flour starts leaving oil.
3. Keep aside for cooling.
4. Grind Sugar and cardamom.
5. Mix well with Ragi flour,
6. Prepare small rounds.
7. Keep it in an air tight container and use within a month.

Cheesy cutlet

Ingredients :

• Potato - 1
• Carrot - 1
• Green peas - 1/4 Cup
• Cheese Cube - 1
• Coriander powder - 1 Tsp
• Cumin powder - 1/2 Tsp
• Red Chili powder - 1/4 Tsp
• Poha Powder 
• Salt

Procedure :

1. Boil Potato, carrot and green peas.
2. Mash in a bowl, add grated cheese and all powders.
3. Add Poha ( Flattened Rice) powder to make the dough firm.
4. Prepare round cutlets.
5. Add butter on flat pan and shallow fry both the sides.
6. Serve with tomato sauce.

Kajur Laddu (Date Laddu)

Ingredients :

• Seedless Dates - 1 Cup
• Poppy Seeds - 2 Tbsp
• Dry fruits - 1/4 Cup ( Cashew nuts, Almonds, Pistachios) 
• Cardamom powder - 1/2 Tsp
• Ghee

Procedure :

1. Check if seed is left over in the dates, if it is there then remove. If you don't have seedless dates, remove seeds.
2. Grind dates without adding water to prepare course mixture.
3. In a pan dry roast poppy seeds over medium heat for 1-2 min. Keep it aside.
4. Put 1 Tsp ghee in a pan and roast roughly chopped dry fruits for 2 min. Keep it aside.
5. Put 1 Tbsp ghee in a pan, add course mixture of dates.
6. Cook it on low to medium heat for 3-4 minutes.
7. When mixture becomes slightly tender add roasted dry fruits.
8.  Mix it thoroughly with dates.   
9. Add 1 Tbsp poppy seeds and cardamom powder. Mix it well. 
10. Cook till it form a lump or dough like consistency. 
11. Spread the mixture in a plate for cooling. Don't cool it completely. 
12. Prepare small rounds of warm mixture.
13. Spread the remaining poppy seeds in a plate.
14. Roll the rounds over the poppy seeds. 
15. Keep it in an air tight container. Use it before 3 weeks.

Carrot-Potato Soup

Ingredients :

• Carrot - 1/2 Cup
• Potato - 1/2 Cup
• Onion - 1/4 Cup
• Butter - 1 Tsp
• Garlic clove - 2-3
• Bay leaf
• Black Pepper Powder
• Basil (optional)
• Water - 2 Cups
• Sugar
• Salt

Procedure :

1.  Peel carrot and potato, chop it onto pieces.
2. Chop Onion.
3. Heat butter in a cooker or heavy bottom pan.
4. Add a bay leaf.
5.  Add onion and fry or 1 minute.
6. Add pieces of carrot, potato and garlic, mix well.
7. Pour water and basil.
8. Cover the lid and cook up to two whistle.
9. Remove bay leaf.
10. Strain Potato, Carrot and Garlic, Keep water aside. 
11. Make Puree using grinder. 
12. Strain with a strainer. 
13. Adjust consistency by adding water. 
14. Add a pinch of pepper powder and sugar.
15. Add salt as per taste and boil the mixer.
16. Serve hot.

Pumpkin soup

Ingredients :

• Pumpkin - 1/2 kg or 1 cup
• Onion - 1
• Butter - 1 Tsp
• Bay leaf
• Black pepper - 6-7
• Basil 
• Water - 2 Cups
• Salt

Procedure :

1.  Peel Pumpkin and chop it onto pieces.
2. Chop Onion.
3. Heat butter in a cooker or heavy bottom pan.
4. Add a bay leaf and pepper.
5.  Add onion and fry or 1 minute.
6. Add Pumpkin pieces and mix well.
7. Pour water and basil.
8. Cover the lid and cook up to one whistle.
9. Remove bay leaf.
10. Using hand mixer or grinder grind Pumpkin.
11. Strain with a strainer. 
12. Adjust consistency by adding water. 
13. Add salt as per taste and boil the mixer.
14. Serve hot.

Green Tomato Chutney

Ingredients :

• Green tomato - 5-6
• Green chili - 1
• Garlic cloves - 3-4
• Cumin seeds - 1/2 Tsp
• Cilantro - 1/4 Cup
• Sesame seeds - 1 Tsp
• Peanut Powder - 3 Tsp
• Jaggery - 1 Tsp
• Oil
• Salt

Procedure :

1. Wash and chop green Tomatoes, remove seeds.
2. Heat oil in a pan, add cumin seeds to splutter.
3. Add Garlic cloves and green Chili.
4. Add chopped tomatoes and salt as per taste.
5. Mix well, cover the lid and cook.
6. After cooling grind the cooked tomatoes, sesame seeds, peanut powder and jaggery.
7. Sweet and sour tomato chutney is ready.
8. Keep it in refrigerator and finish within 3 days. 

Cheese Paratha

Ingredients :

• Onion - 1
• Capsicum - 1
• Black olives (optional)
• Mixed herbs - 1 Tsp
• Black pepper powder - 1 Pinch
• Grated cheese
• Wheat flour
• Oil
• Butter
• Salt

Procedure :

1. Take wheat flour in a bowl. Add salt and 1 Tsp oil.
2. Kneed dough like chapati and keep aside.
3. Take little oil in a pan. Add onion and capsicum and fry for 2 min,  so that it get cooked partially.
4. Mix black olives, grated cheese, onion, capsicum, black pepper powder and mixed herbs.
5. Prepare round shape using rolling pin just like chapati.
6. Spread the cheese mixture on the half part and fold the remaining chapati. 
7. Using fork close the chapati. 
8. Roast both the sides by applying butter.
9. Cut into two parts and serve hot.

Ukadiche Modak

Ingredients :

For fillings

• Grated fresh coconut - 1 Cup
• Jaggery - 1/2  or 3/4 Cup
• Ghee - 1Tsp
• Poppy seeds - 1 Tsp
• Cardamom powder 

For cover

• Rice flour - 1 Cup
• Ghee - 1 Tsp
• Water - 1 Cup
• Salt
• Banana leaf(optional)

Procedure :

1. Dry roast poppy seeds and keep aside.
2. Heat ghee in a pan and add jaggery.
3. Add grated coconut and roast it.
4. Add poppy seeds and cardamom powder.
5. Fry for 3-4 minutes so that it will become little dry.
6. Keep aside the filling for cooling.
7. Boil water in a pan. 
8. Add ghee and salt for taste.
9. Once it starts boiling turn of the heat and add Rice flour.
10. Mix well and cover the lid for 5 min.
11. After 5 min knead the dough.
12. Prepare Modak using  Modak mold or by traditional method.
13. Heat water in a steamer.
14. Place Modak on banana leaf and steam for 20 min.
15. Serve hot or after cooling.

Pumpkin Sweet Roti

Ingredients :

• Pumpkin - 250 gms
• Jaggery - 1 cup
• Wheat flour
• Butter or ghee

Procedure :

1. Peal Pumpkin and cut it into small pieces.
2. Heat 1 Tsp ghee in a pan and add pumpkin pieces.
3. Mix well and cover the lid.
4. Cook nicely and stir in between.
5. When Pumpkin cooked turned off the flame and Mash it.
6.  Add jaggery and mix well.
7. Now slowly add wheat flour and prepare dough like chapati. 
8. Prepare small rounds and Roll like chapati.
9. Heat flat pan and roast both the sides.
10. Apply ghee and again roast lightly.

Tomato Soup-II

Ingredients:

• Tomatoes -3
• Potato small - 1
• Onion small -1
• Garlic cloves - 2
• Ginger - 1/2 inch
• Butter - 1 Tsp
• Pepper power
• Sugar or jaggery -  1 Tbsp
• Salt

Procedure:

1. Cut onion, tomatoes and potato into big pieces.
2. Heat butter in a pan cooker.
3. Add onions and fry for a minute.
4. Add tomato, potato pieces,garlic and ginger.
5. Add 2 cups of water and cook up to 2 whistles.
6. After cooling grind the boiled vegetables and strain it using steel strainer.
7. Add sugar, salt and pepper powder. Add water if needed.
8. Boil the mixture and serve hot. 

Kurdai Upama

Ingredients :

• Kurdai - 5-6
• Cumin seeds - 1/4 tsp
• Mustard seeds - 1/4 Tsp
• Urad dal - 1/4 Tsp
• Chana Dal - 1/4 Tsp
• Grated ginger - 1/2 Tsp
• Onion -1 
• Curry leaves
• Coriander leaves
• Green chili - 1
• Salt
• Oil

Procedure :

1.  Boil water.
2. Crush Kurdai and soak in the water for 15 min.
3. Drain all the water.
4. Chop onion.
5. Heat oil in a pan.
6. Add Mustard seeds to splutter.
7. Add Cumin seeds, urad dal, chana dal, green chili, curry leaves and ginger.
8. Add onion and fry till it colour changes.
9. Add Kurdai, salt and coriander leaves. Mix well.
10. Cover the lid for 2 min.
11. Serve hot.

Raw Banana Cutlet

Ingredients :

• Raw Bananas - 2
• Sago pearls - 1/2 cup
• Peanut powder - 1/4 cup
• Green chili paste or red chili powder
• Salt
• Coriander(optional)
• Cumin seeds(optional)
• Ghee - 1 Tsp

Procedure :

1. Soak Sago pearls for 5-6 hours.
2. Cut the ends of the bananas.
3. Make cut along the length of the banana.
4. Place the bananas in boiling water and cover for 15 minutes.
5. Drain the water and peel the bananas.
6. Mash boiled bananas.
7. Mix all the ingredients except ghee.
8. Prepare flat rounds as shown.
9. Heat oil in a flat pan. Shallow fry both the sides.
10. Serve hot.

Baby Corn Fries

Ingredients :

• Baby corn - 100gm
• Curd - 1 Tbsp
• Cornflour - 1 Tsp
• Crushed Garlic - 1 Tsp
• Garam masala - 1 Tsp
• Salt
• Butter

Procedure :

1. Boil baby corns for 3-4 minutes. keep aside for cooling.
2. In a bowl mix remaining ingredients except butter.
3. Add boiled baby corns and mix well.
4. Marinade corns for 20 min.
5. Heat butter in a pan.
6. Add marinated baby corns and toss it.
7. Serve hot.

Capsicum Potato Cheesy Rings

Ingredients :

• Potatoes - 4 
• Capsicum - 2
• Cheese cubes - 2
• Black Pepper power - 1/2 Tsp
• Cornflour - 1 Tsp
• Salt
• Butter

Procedure :

1.  Boil potatoes , grate cheese cubes and cut capsicum to form rings.
2. In a bowl mix mashed potatoes, grated cheese, black pepper powder and salt.
3. In a bowl take cornflour and mix it with 2 tsp water to prepare paste.
4. Now fill the rings with potato mixture. Apply corn paste using brush to both the side.
5. Put little butter and Roast both the sides by covering lid.
6. Serve hot.

Note : You can add herb powders in potato mixture as per your liking.

Matar Paratha

Ingredients : 

• Fresh Matar( green peas) - 1 Cup
• Ginger - garlic paste - 1 Tsp
• Carom seeds - 1/2 Tsp
• Cumin seeds - 1 Tsp
• Cilantro - 1/2 Cup
• Red chili powder or green chili paste - 1 /4 Tsp
• Asafoetida - 1 Pimch
• Turmeric - 1/4 Tsp
• Salt
• Wheat flour
• Oil

Procedure :

1. Take wheat flour in a bowl. Add salt and 1 Tsp oil. With the help of cold water kneed dough for paratha. Cover it and keep aside.
2. Boil green peas in  water for 5 min. Drain and keep aside for cooling.
3. Make coarse paste of green peas.
4. Heat 1 Tsp oil in a pan. Add cumin and carom seeds.
5. Add Ginger-garlic paste, green chili paste, turmeric and asafoetida.
6. Add Green pea paste and mix well. 
7. Add salt and Cilantro. Mix well and cover the lids for 2 min.
8. Keep aside for cooling.
9. Prepare paratha just like alu paratha using green pea stuffing.
10. Detail procedure is given in the post of Puran Poli.

Dind

Ingredients :

• Bengal gram - 1/2 Cup
• Sugar /Jaggery - 1/2 Cup
• Cardamom - 2
• Nutmeg Powder - 1 Pinch
• Wheat flour -1 cup
• Oil
• Salt - 1 pinch
• Ghee

Procedure :

1. Wash the bengal gram, add equal amount of water and cook in a pressure cooker until tender.(Generally it requires 4 whistles.)
2. Drain water and add sugar/ jaggery.
3. You can take sugar and jaggery half -half.
4. Remove cover of cardamom, crush the seeds and add it to the solution.
5. Add nutmeg powder.
6. Grind this in a mixer to prepare smooth paste.
7. 
   
8. Heat this in a pan to remove excess amount of water.
9. Keep aside for cooling.
10. This solution is called as Puran.
11. Heat 1 Tbsp ghee in a small pan.
12. Pour the ghee in wheat flour. Add salt and kneed to prepare hard dough with the help of water.
13. Keep aside for 10 minutes.
14. Make equal 5-6 parts of the dough
15. Roll  one part into thin round shape Poori. 
16. Put 1 round( 1 Tbsp) Puran in the center.
17.  Fold two opposite sides of Puri over Puran and again fold another two opposite sides as shown in the picture.
18. Steam in a steamer for 15-20 min.
19. Serve hot with ghee.

Sambar-II (without Onion)

Ingredients :

• Split red lentil( Tur dal) - 1/2 cup
• Tamarind Pulp - 1 Tsp
• Jaggery - 1 Tsp
• Sambar Masala - 1 Tsp
• Turmeric - 1/4 Tsp
• Curry leaves - 10-12
• Asafoetida - 1 Pinch
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Fenugreek seeds - 7-8
• Red chili powder -1/4 Tsp
• Garlic cloves - 6-7( finely chopped)
• Tomato - 1 medium size
• Drum stick - 1
• Vegetables  - 1 cup ( potato, brinjal, pumpkin, carrot, beans, ivy gourd, cauliflower)
• Oil
• Salt

Procedure :

1. Wash and cook tur dal in a cooker. Add turmeric while cooking.
2. Finely chop all the vegetables.
3. Heat oil in a pan.
4. Add mustard seeds to splutter.
5. Add cumin seeds, fenugreek seeds and asafoetida.
6. Add curry leaves and garlic.
7. Add all chopped vegetables and tomato.
8. Mix little bit of salt and cover the lid for 2 min.
9. Mash cooked tur dal. Add water.
10. Pour this in deep pan of vegetables.
11. Bring it to boil and cook for 5 min.
12. Add Sambar masala, red chili powder jaggery and salt.
13. Cook for 2 min.
14. Serve with idli or rice.