DHOKLA

INGREDIENTS:-

                Besan (gram flour) – 2 cup

            Lemon juice – 2 tsp

            Ginger chopped – 1 inch piece

            Salt – to taste

            Eno powder – 1 tsp

            Oil – 1 tbsp

            Coriander leaves – finely chopped

            Green chillies – 3 (cut into two halves)

            Sugar – 1 tsp

            Mustard seeds – ½ tsp

            Curry leaves – 5 or 6

HOW TO MAKE:-

                Add water into the besan and mix it well.

            Make a slightly thick mixture like this way.

            Add lemon juice, chopped ginger and salt and mix it.

            Keep it aside for 20 minutes so that the mixture gets fluffy.

            Keep 2 cups of water in a steamer on flame.

            When steam start, grease the plate with oil.

            Add eno powder in besan mixture and mix it slowly.

            Don’t mix for long time. When eno get dissolved, add

            this mixture into the plate and put the plate into steamer.

            Steam it for about 20 minutes.

            Check with a knife. If it comes out clean from the mixture,

dhokla is ready. Now for its topping, add oil in a pan.

On heating, add mustard seeds, curry leaves and green chillies.

Fry it little and then add water about ½ cup.

Add sugar and some salt and cook it until the boil comes.

When the boil start, pour this mixture over the dhokla.

Enjoy this hot hot very light and delicious recipe in breakfast

with everyone.

MAKHANE KE LADOO

INGREDIENTS:-

                Makhane (lotus seeds) – 250 grams

            Singhada ka atta (chestnut flour) – 250 grams

            Powdered sugar – according to taste

            Cashews and almonds – 100 grams

HOW TO MAKE:-

                Dry roast the makhane in a pan till get crispy.

            Then powder them in a mixer.

            Take ghee in a pan and roast cashews and almonds.

            Take them out of the ghee.

            Now add chestnut flour in ghee and mix it well

            Keep stiriing till flour becomes golden brown.

            Then add powdered makhane and mix it.

            Cook this mixture for 5 minutes. Keep stirring.

            Now remove from flame and let it cool slightly.

            When it is slightly warm, add powdered sugar.

            Add roasted cashews and almonds and mix it evenly.

            Make ladoos from this mixture. Ladoos are ready to eat.

            These ladoos are very healthy and can be taken during fasting.

CHATPATE CHOLE

INGREDIENTS:-

                Chole (chickpeas) – 1 cup (soaked in water overnight)

            Dried Amla slices -6 or 7

            Onion – 1 (grated)

            Ginger – sliced into length (like sticks)

            Asafoetida – 1 pinch

            Tomatoes – 4 or 5 (make a paste of it)

            Black Cardamom – 2

            Cloves – 4 or 5

            Cumin seeds – ½ tsp

            Cinnamon – 1 inch long

            Ajwein – ½ tsp

            Coriander powder – 1 tsp

            Garam masala – ½ tsp

            Black pepper powder – ½ tsp

            Dry Ginger powder – ½ tsp

            Dry mango powder – 1 tsp

            Anardana – 1 tsp

            Green chillies – 3 or 4 (each sliced into two halves)

            Red chilli powder – ½ tsp

            Bay leaves – 3

            Oil – 1 tbsp

HOW TO MAKE:-

                Add soaked chole, dried amla slices, salt and water in pressure cooker.

Boil the chole in pressure cooker giving 4 or 5 whistles.

In a pan, add black cardamom, cinnamon, ajwein, cumin seeds, cloves .

Dry roast them and blend in a mixer to make a powder.

In this powder, add dry coriander powder,ginger powder, dry mango

powder, anardana, black pepper powder, salt and mix it well.

So now chole masala is ready. Heat oil in a pan.

Add bay leaves, asafoetida, grated onion and stir it.

Fry till onion becomes golden brown and then add tomato paste.

Stir it and cook it till it starts leaving oil.

Now add chole masala that we have prepared earlier.

Cook the masala and then add in the boiled choles.

Now add sliced ginger, green chillies and mix it well.

Cook for another 5 minutes.

Chatpate chole are ready to serve.

This recipe is very delicious to be served in lunch.

We can enjoy it with rice, puris or with bhature as per the choice.

GOLGAPPE (PANI PURI)

INGREDIENTS:-

     (for golgappe)

            Sooji (semolina) - 1 cup

            Maida (all-purpose flour) – ½ cup

            Baking powder – ½ tsp

            Soda water – for making dough

            Oil (for frying)

     (for spicy pani)

            Roasted cumin seeds – 1 tsp

            Green chillies – 3

            Black pepper powder – ¼ tsp

            Black salt – ½ tsp

            Salt – 2 tsp

            Ginger – 1 inch piece

            Mint leaves – 1 cup

            Coriander leaves – 1 cup

            Lemon – 2

    (for filling)

            Boiled potatoes – cut into small pieces

            Saunth chutney or date and tamarind chutney (any)

HOW TO MAKE:-

            Sieve maida, sooji  and baking powder in a bowl.

            Add soda water and prepare a dough of it.

            Grease the dough with some oil.

            Cover the dough with wet cloth for about 20 minutes.

            After rest, divide the dough in 4 parts and roll it.

            Flat it to make a slightly thick circle of large circumference.

            Cut small circles from it with the help of circular cutter.

            Cutter should be about 1 inch dia. Not more than that.

            Keep oil on flame and one by one fry all puris to make balls.

            Fry on low flame until golden brown colour.

            Keep the golgappe in air till comes to the room temperature.

            For spicy water, add all the above ingredients in a blender.

            Blend it well to make a paste.

            In one litre of plain water, add the blended paste and mix it well.

            For serving, make a hole in crispy golagappa and add chopped

            Potato and saunth chutney.

            Give a dip in spicy water to fill it inside the cavity.

            Pani puris are ready to serve.

            It is a very popular street snack all over india.

            A slight variation can be seen in different states but the

basic recipe is same.

           

            

MINT CHUTNEY

INGREDIENTS:-

               Mint leaves- 1 cup

            Green chillies -3 or 4

            Lemon juice -2 tsp

            Onion -1

            Black Salt – to taste

HOW TO MAKE:-

               Wash the mint leaves and add in a blender.

            Add green chillies,onion and lemon juice.

            Now add black salt and blend all the ingredients finely.

            Mint chutney is ready.

            It is a very good for stomach problems because mint is a

            Refreshing agent.

            During summers, this chutney should be taken regularly in lunch or dinners.

                

KADI WITH RICE

INGREDIENTS:-

   

(FOR KADI)

          Khatti lassi -2 cups

          Besan -3 tbsp full

          Onion-finely chopped

          Garlic-finely chopped

          Ginger-finely chopped

          Cumin seeds

          Tomatoes-2

          Salt- to taste

          Red chilli powder-1/2 tsp

          Turmeric powder-1 tsp

          Methi seeds-1/4 tsp

   (FOR RICE)

          Rice-1 cup(soaked in water)

          Oil

HOW TO MAKE:-

          Add besan in lassi and mix it to make a solution.

          Add 2 cups of water in it and keep aside.

          In a patila, add oil and let it heat.

          Add cumin seeds, methi seeds, onion, garlic, ginger

and fry them till golden brown.

          Add chopped tomatoes and all spices.

          Now add besan and lassi mixture in it and mix it well.

          Keep stirring it in between till a boil comes.

          Then cook it on low flame for about half an hour

stirring it continuously tii it reduces to half.

          For rice, add oil in a kadai and add bay leaves and

some black pepper.

          Then add onion and salt according to taste.

          Then add 2 cups of water and soaked rice in kadai

and cover it.

          Let it cook until the entire water evaporates. 

          Rice are ready to eat and kadi is also.

          Serve hot kadi with rice. It is a very delicious and

healthy dish for lunch or dinner.

BESAN-SOOJI KI NAN KHATAI

INGREDIENTS:-

            Besan (gram flour)-1/2 cup

            Sooji (semolina)-1/2 cup

            Powdered sugar -1/2 cup

            Baking powder- ½ tsp

            Ghee-125 grams

            Cardamom powder-1/4 tsp

            For baking, we will use pressure cooker without whistle.

            Salt- 500 grams (required for baking inside pressure cooker)

How to make:-

            Sieve besan,sooji and powdered sugar in a bowl.

            Add cardamom powder and baking powder. Slowly add ghee 

            and mix it.

            Make a dough out of it adding ghee.

            Dough should not be too sticky nor too tight. Make a soft 

            dough.

            Add salt in pressure cooker and put a wire stand inside it.

            Let it be heated for 5 minuted on high flame. Remember to 

            remove whistle from the lid.

            Grease a plate with ghee and make small balls of the dough.

            Press a little in between and keep in plate at some distance 

            with one another.

            Put some sliced pistas or sliced almonds over it.

            Now transfer the plate in pressure cooker very carefully as 

            it is very heated.

            Close the lid of cooker and let the nan khatais bake for about 

            15-20 minutes.

            Cool them for 10 minutes after baking and then enjoy with 

            everyone.

DAHI BHALLE

INGREDIENTS:-

                Urad dal (white dal)-1 cup

                Baking soda – one pinch

                Fresh curd – 2 cups

                Powdered sugar – 1 tbsp

                Oil – for frying

                Pomegranate seeds

                red chilli powder

                roasted cumin seeds powder

                Salt – to taste

HOW TO MAKE:-

                Soak urad dal overnight in 1 litre of water. Remove water and make a fine

                Paste of the soaked dal in grinder.

                Mix the dal paste with hands for about 10 minutes to add air in it.

                Add baking soda, salt in it and give it a mix again.

                Keep the oil on flame for frying bhallas.

                Wet your hands and take a spoonful of dal mixture and make a cavity in it

                And keep 2 raisins inside and seal it and roll it to make a ball.

                Put some cumin seeds on it and leave in oil for frying.

                Keep the flame low and fry the bhallas till golden brown.

                Same way make other bhallas and fry them.

                Take water in a bowl and soaked all the bhallas in it for about an hour.

                Blend the curd adding powdered sugar.

                For serving, press the bhalla removing water and then add curd and all spices 

                over it

                And add date and tamarind chutney and green chutney above it.

                Garnish with pomegranate seeds.

                Dahi bhallas are ready to serve.

DATES AND TAMARIND CHUTNEY

INGREDIENTS:-

100 gm seedless tamarind

50 gm seedless dates

½ tsp dry ginger powder

½ tsp cumin powder

½ tsp black pepper powder

½ tsp black salt

½ tsp red chilli powder (degi mirch powder)

50 gm sugar

100 gm jaggery

½ tsp cornflour

Salt to taste

HOW TO MAKE:-

Soak tamarind and dates separately in 2 cups of warm water for 6-7 hours.

Then mash tamarind and dates in a bowl for about 2 minutes and then strain it.

Put the syrupy mixture on flame and add all the spices and mix it.

Now add jaggery and sugar. Keep on mixing it.

Slow the flame and let it cook for 5 minutes.

Add some water in cornflour and dissolve it leaving no lumps.

Add this cornflour solution in chutney and cook for another 2 minutes.

Remove chutney from flame and let it cool down.

Date and tamarind chutney is ready to serve with Pani Puri, dahi bhalla, tikki or with any indian snacks.

kachori with green chutney

ALOO KI KACHORI

INGREDIENTS :-

                Wheat flour-1 cup

    Boiled potatoes

                Finely chopped coriander leaves

                Finely chopped green chillies

                Asafoetida- a pinch

                Salt – to taste

                Red chilli powder – ½ tsp

                Black pepper powder – ½ tsp

                Dry mango powder – ½ tsp

HOW TO MAKE :-

                Mash all the boiled potatoes and add all the ingredients and mix it properly.

                Keep it aside.

                Now take wheat flour and add water and salt and make a soft dough of it.

                Roll small balls of dough and flat them to make a small circle.

                fill potato stuffing in between and seal it from all sides and again roll it and flat 

                it to circle of small circumference.

                Heat the oil and fry all the stuffed kachoris till golden brown.

                Serve hot with green chutney and enjoy with everyone.

GREEN CHUTNEY

INGREDIENTS :-

                Coriander leaves

                Green chillies-2 or 3

                Lemon juice -1 tsp

                Curd -1 tbsp

                Salt – to taste

HOW TO MAKE :-

                In a mixer/grinder, add all the ingredients except curd and grind them to make

                a fine paste.

                In this paste now add curd and mix it well.

                Green chutney is ready to serve.