BUTTER NAAN

INGREDIENTS:

1 cup Plain Flour

¼ cup Curd

¼ tsp Baking Powder

Salt

¼ Cup water

2 tbsp oil

¼ cup water

METHOD:

  

• Take 1 cup plain flour, ¼ tsp baking powder & salt in a bowl and mix all dry ingredients.

• Pour ¼ cup curd,1 tbsp oil in the flour & start mixing.

• Add water as per need to make a dough.

• Sprinkle flour on a board. Knock the dough (follow the procedure) at least for 5 min. Add oil in between.

• Knock the dough till it stops sticking to your hand.

• Make depression in the center of the dough and keep it in a bowl and cover it with cloth.

• Keep the dough on warm place for a min of 2 hrs.

• Take a small portion of the dough and make round balls out of it.

• Roll the balls in plain dry flour and apply little bit of water with your hand. 

• Place the naan (upside down) on hot iron skillet and press the edges of the naan and on high flame flip it over. 

• Cook it on both sides till you get brown spots and the naan is ready to be served after applying butter on it. 

KHANDVI

INGREDIENTS:

½ cup Gram Flour

1 cup Buttermilk

3 green chilies

1 tsp cumin seeds

1 tsp Sugar

½ tsp Turmeric Powder

1 tbsp Plain Flour

Salt

METHOD:

  

• Add 3 green chilies and 1tsp cumin seeds in a grinder. Grind to a fine mixture.

• Combine the ½ cup gram flour, 1 cup buttermilk, 1 tbsp blended mixture, ½ tsp turmeric powder, 1 tbsp plain flour,1 tsp sugar & salt to taste.

• Mix altogether with hand mixture till no lumps are left.

• Add all above batter in kadhai on a medium flame.

• Stir continuously till it becomes thick.

• While the batter is still hot, spread it evenly using a spatula on the 2 thalis to make a thin uniform layer.

• When it cools down, cut the khandvi on each thali lengthwise in equal portions and roll it up gently.

• Garnish with coconut & coriander.

INGREDIENTS:

½ cup gram Flour

1 tbsp Sesame Seeds

1 tbsp Khas Khas

2/3 cup Water

7 Green chilies

4 Alu Wadi Leaves (taro leaf )

6 Garlic Cloves

1 tbsp Cumin Seeds

Pinch of Baking Soda

Salt

PREPARATION:

• Cut the edges of all leaves. Wash them & keep aside.

METHOD:

  


• Add 7 green chilies, 6 garlic cloves & 1 tbsp cumin seeds in a grinder.
• Grind all together into fine mixture.
• Add grinded mixture, ½ cup gram flour, salt, pinch of baking soda and 2/3 cup water in a grinder.
• Mix everything well to avoid any lumps.
• Place the taro root leaf upside down on a flat surface (as shown in the video), and thinly coat the leaf with the besan mixture and sprinkle some khas khas & sesame seeds.
• Then place another leaf over it and again coat the leaf with besan mixture, sesame seeds, khas khas. Repeat this with 4-5 leaves.
• Roll them gently. Apply some besan mixture.
• Start rolling remaining half.
• Apply besan mixture on both side ends & fold them. 
• Apply some oil to sieve. 
• After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside. 
• Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown. 
• Aloo Wadi is ready to serve. 

INGREDIENTS:

½ cup chopped onion

1 inch Ginger

9 Garlic Cloves

Salt

1 tbsp Cumin seeds

½ cup soaked chana dal (soaked in water for 5hrs)

5 Green chillies

1 cup oil

Water

1 tbsp Corn Flour

¼ tsp Asafetida

PREPARATION:

• Clean, wash and soak the ½ cup chana dal in a deep bowl in enough water for 5 hours. Drain well..

• Chopped onion into small dice.

METHOD:

  


• Take drained chana dal in a bowl and keep aside.
• Blend the chana dal, 1tbsp cumin seeds, 9 garlic cloves ,1 inch ginger, 5 green chilies, 2 tbsp water & salt in a mixer to a coarse mixture without using any water.
• Transfer the mixture into a deep bowl and add ½ cup onion, ¼ tsp asafetida, 1 tbsp corn flour. Mix all together.
• Heat the oil in a deep non-stick kadhai and deep-fry, a few pakodas at a time on a medium flame.
• Fry till they turn golden brown in color from all the sides.
• Drain on an absorbent paper. Serve with green chutney.

INGREDIENTS:

1 cup paneer

4 onions

2 tomatoes

2 capsicum

1 tbsp garam masala

1 tsp red chili powder

1 tsp kitchen king masala

Salt

Water

3 tbsp oil

PREPARATION:

• Cut the onion, capsicum & paneer into small dice.

METHOD:

  


• Heat some oil in a pan, add the onions to it and sauté.
• Once the onions turns brown, add the tomatoes and cook it till the tomatoes turn soft.
• Put the content in the grinder with 1 tbsp garam masala, 1tsp kitchen king masala, 1 tsp red chili powder in it.
• Grind it to make a smooth paste.
• Add water if needed.
• Put 2tbsp oil in a kadhai and add grinded mixture. Sauté for 2-3min.
• Cook till it becomes dry.
• Add ½ cup shelled onions, diced capsicum & mix all together.
• Cook them for 2 mins. 
• Once the onions have turned translucent. 
• Add 1 cup of water in it. 
• Stir and let it boil. 
• Add the 1cup paneer cubes, toss them up and mix well everything. 
• Add salt and mix thoroughly. Cook for another min. 
• The dish is ready to be served hot with roti /paratha. 

INGREDIENTS:

1 tbsp cloves

1 tbsp cinnamon

1 tbsp cumin seeds

1 tsp black pepper

2 tbsp fennel seeds

1 tbsp salt

2 tbsp black salt

1 tbsp chat masala

4 tbsp butter

4 tbsp pudina chutney

Cucumber slices

Onion slices

Boiled Beetroot slices

Potato slices

Tomato slices

10 Bread slices

PREPARATION:

• Place the 3 potatoes & 2 beetroot in cooker. Add enough water to cover the tops of the potatoes. After 2 whistles on high flame switch off the stove. After cooling down the potatoes peel its skin.

• Trim the edges of bread slices & keep aside.

• Cut all the below vegetables in ring shape.

• Tomato, Cucumber, Onion, Beetroot.

Pudina Chutnye Recipe

METHOD:

  

Step I :

• First of all, take dry roast 1tbsp cloves in a pan. Add 1 tbsp cumin seeds, 2 tbsp fennel seeds, 1 tbsp black pepper and 1tbsp cinnamon stick.

• Roast on medium flame for a minute or till turn aromatic. Allow it to cool completely.

• Furthermore, transfer to small mixer grinder. Also add 2 tbsp black salt, 1 tbsp chat masala and 1 tbsp salt.

• Blend it to fine powder.

• Finally, Bombay sandwich masala is ready. Use it to prepare bombay sandwich and store remaining in airtight container.

  

Step II :

• First of all, take 2 bread slices and cut its edges.

• Furthermore, spread butter & green chutney on one bread slice.

• Then place 4 slices of cucumber & tomatoes.

• Follow by, sprinkling generous amount of sandwich masala.

• Furthermore, place 4 onion slices , 4 boiled beetroot slices & 3 potato slices.

• Cover it with butter bread slice facing butter side downwards.

• Now, garnish with tomato sauce , pudina chutney and poke the toothpick.

• Cut it in to 4 pieces.

• Serve Bombay sandwich with ketchup.

PUFFY POORI

INGREDIENTS:

2 cup wheat flour
1 tbsp sugar
¼ cup semolina
½ tsp salt
2 cup oil
¾ cup water

METHOD:

  

• Combine the 2 cups of whole wheat flour, ¼ cup of semolina, 1 tbsp sugar & salt all knead into a stiff dough using ¾ cup water.

• Cover it and keep aside for 15 minutes.

• Divide the dough into small portions and roll out the thick pooris.

• Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown from both the sides.

• Drain on absorbent paper and serve hot.

FRUIT CUSTARD

INGREDIENTS:

3 tbsp custard powder

500 ml milk

¼ cup sugar

¼ cup chopped apple, black grapes, strawberries, green grapes, pomegranate and banana

PREPARATION:

• Chop all the fruits into small pieces . ¼ cup apple, black grapes, strawberries, green grapes, pomegranate, banana.



METHOD:

  


Step I :


• Take 3 tbsp of custard powder in a bowl. I usually use vanilla flavored custard powder.
• Add ¼ cup of milk and mix well.
• Stir continuously and make sure that there are no lumps formed in it.
• Add 2 cups of milk in a pan.
• Stir occasionally and get the milk to boil.
• Add ¼ cup of sugar & stir for few min.
• Once the milk gets boiled, turn off the flame and pour the prepared custard mixture into it.
• Mix continuously, keeping the flame low.
• The milk color changes to dark yellow. 
• Furthermore, it thickens slightly. Adjust the consistency by cooking for long time. 
• Transfer it to a small bowl and let it cool completely. 



  
Step II :


• Once the prepared custard milk cools completely, add chopped fruits.
• Add ¼ cup of green grapes, black grapes, banana, pomegranate seeds, strawberries and apple.
• Mix gently.
• Cover and chill for 2 hours or more.
• Once the custard fruit salad gets chilled, it turns more thick and creamy. Now it's ready to be served.

INGREDIENTS:

2 tbsp oil

2 tbsp oil

3 tomatoes

½ cup boiled green peas

1 big capsicum

2 tbsp pav bhaji masala

1 tsp red chili powder

1 tsp garam masala

2 cup cooked rice

Salt

PREPARATION:

• Cut 2 onions across the length in thin strips.

• Cut 3 tomatoes in small diced manner.

• Cut 1 capsicum.

• Boil ½ cup green peas in a cup of water till it becomes soft.

• 2 cups rice in 4 cups of water. Cook for 3 whistles in cooker..

• Boil 1 big potato in cooker for 2 whistles.

METHOD:

  


• Pour 2 tbsp oil in a heated tava and add 1cup onions.
• Let the onions fry till it turns translucent.
• Add 1 tbsp ginger garlic paste and cook it.
• Add 3 chopped tomatoes & cook it till the tomatoes are absolutely soft.
• Add 1 chopped capsicum & ½ cup boiled green peas to it and sauté.
• Close the lid & let it cook for 2-3 min.
• Add 2 tbsp pav bhaji masala,1 tsp garam masala, 1 tsp red chili powder. Mix all together.
• Let it cook for another 3 min.
• Add ½ cup water and again mix everything well & cook till it becomes dry. 
• Mash it all with masher. 
• Add 2 cups of rice, boiled potato & salt to the mixture and mix everything well and its ready to be served hot. 

PIZZA SAUCE

INGREDIENTS:

4 tomatoes

2 tbsp olive oil

½ cup onion

1 tbsp garlic

Salt

1 tsp chili flakes

½ tsp oregano

½ tsp red chili powder

½ tsp sugar

1 tbsp tomato ketchup

METHOD:

  

• First of all, slit ‘x’ cut on bottom of tomatoes.

• Furthermore, add 4 tomatoes (slit at bottom) into boiling water and blanch.

• Boil for 3-4 minutes or till the skin starts separating from tomatoes.

• Further, peel the skin of tomatoes once they cooled down completely.

• Take peeled tomatoes and blend to smooth puree.

• Heat 2 tbsp olive oil in a non stick pan.

• Add 1 tbsp chopped garlic and sauté till they turn slightly golden brown.

• Further, sauté ½ cup chopped onions till they change colour.

• Add tomato puree. 

• Mix well and add ½ tsp sugar, ½ tsp chili powder, ½ tsp oregano, 1 tsp chili flakes tomato 1 tbsp ketchup and salt to taste. 

• Mix well and cook till sauce starts boiling. 

• Further, cover and simmer the sauce for atleast 5 minutes or till the sauce turns thick. 

• Finally, mix well and pizza sauce is ready to be used for preparing pizzas and pastas. 

BOONDI RAITA

INGREDIENTS:

2 cup Kabuli Chole

¼ Cup boondi

¼ Cup water

½ Cup yogurt

¼ Tsp cumin & coriander powder

¼ Tsp salt

1 Tbsp coriander leaves

METHOD:

  

• Take a ½ cup curd in a bowl. Whisk till it gets the smooth texture.

• Add ¼ cup of water in a deep bowl and mix well.

• Add salt, ¼ tsp coriander & ¼ tsp cumin seeds powder. Mix well.
• Add ¼ cup salted boondi, 1tbsp coriander and mix well. Serve immediately.

CHOLE MASALA

INGREDIENTS:

2cup Kabuli Chole

Water

Salt

2 Tea bags

6 Cloves

6 Black Pepper

1 Cinnamon stick

1 Black cardamom

1/2tsp garam masala

1/2tsp red Chile powder

1tsp kitchen king masala

1cup onion

1cup tomato

PREPARATION:

• Cut the 3 onion & 3 tomatoes, lengthwise, in thin strips.

• Wash 2cup kabuli chana thoroughly and soak for 8 to 10 hours in water or soak them overnight. Drain out the excess water and wash them again with water.

METHOD:

  

• Pressure cook the 2cup soaked chana with water. The level of water should be more than chanas.

• Add 2 teabags , 6 black pepper, 6 cloves , 1 cinnamon stick , 1 black cardamom, 1/2 tsp salt, 1/4 tsp baking soda. (Baking soda helps in cooking the chanas quickly and also enhances the flavor. Tea bag along with the chanas while simmering them gives good color and taste to the chanas.)

• Close with lid and pressure cook the chanas for 5-6 whistles. Let the steam escape on its own from the pressure cooker.

• In a pan add 2tbsp of ghee. Once ghee completely melts add 1cup onion. Saute the onion till it become translucent.

• Add 1cup tomatoes. Cook till it becomes soft.

• Add 1/2tsp chole masala,1/2tsp kitchen king masala,1/4tsp red chilly powder,1/4tsp garam masala mix all together & sauté for 2 minutes.

• Check the chanas now, if it is cooked thoroughly. Then remove the tea bag from the pressure cooker. Masala is now ready.

• Now mix boiled chanas to the masala . Mix everything really well.

• Add salt as required & again mix well.

• Let it cook for 2min. Serve hot.

BREAD PIZZA

INGREDIENTS:

Bread slices

1tbsp butter

4tbsp oil

1tbsp oregano

1tbsp chilly flakes

1/4cup mozzarella cheese

2/3cup capsicum

1/2cup onion

1/4cup corn

Salt

4tbsp pizza sauce

PREPARATION:

Pizza Sauce Recipe

Cut the onion, capsicum & mozzarella cheese in cubical shape.

METHOD:

  

Step I :

• Heat the pan with 2tbsp of oil. Then add 1/4cup sweet corn, 2/3cup chopped capsicum and 1/2cup onion.

• 1/2tsp oregano, 1/2tsp chilly flakes salt to taste. Stir fry the veggies for almost 2 minutes.

• After 3-4 minutes, sweet corn, onion and capsicum have turned soft. Take them out in a bowl. Stuffing for pizza is now ready.

  

Step II :

• In a bowl take 1tsp butter , 2tbsp oil , 1/4tsp oregano & 1/4tsp chilly flakes . Mix well. Your butter mixture is ready.

• Apply butter mixture on 2 bread slices . Allow them to roast for a while in a pan. Keep the flame low. Once the bread slices get roasted from beneath then flip the sides of both the slices.

• Keep gas flame very low.

• Take a roasted bread slice and apply a thin layer of pizza sauce on the roasted side. Spread it evenly. Then top it up with the fried veggies and grated mozzarella cheese.

• Cover the pan and allow the bread pizza to cook on low flame for about 5 minutes.

• Take lid off. Cheese must have melted. Bread pizza is now ready. Turn off the flame. Serve them on a serving plate.