Ingredients For Achari Paneer

1. 200 gms of paneer, cut into medium sized cubes
2. 1 table spoon  pickle or pickle powder ( homemade or readymade mango pickle goes well )
3. 2 onions
4. 3 big tomatoes
5. small piece of ginger
6. 3-4 pods of garlic
7. 1/2 tsp red chili power
8. 1 tsp garam masala powder
9. 1 tbsp tomato kechup
10. 1/2 tsp sugar
11. 1/4 cup cream (optional)
12. 1/2 tsp mustard seeds
13. pinch of hing ( asafoetida)
14. 1/2 tsp cumin seeds
15. 1 green chili
16. 1 bay leaf
17. 1 dry red chili
18. water as required
19. salt to taste

Method For Achari Paneer

Heat oil in a pan. Add mustard seeds, cumin seeds and hing.
When the seeds crackle, add bay leaf and dry red chili
Grind onion, tomato , green chili , garlic and ginger in a blender and add this paste to the pan
Add one cup of water, garam masala, salt , red chili powder, tomato ketchup and pickle.
Add the sugar to balance the acidity of tomatoes.
Now cook it with lid coverd for few minutes till oil separates.
Optionally, add the cream and mix it well .
Add Paneer cubes and cook for 5 minutes.
Garinsh with coriander leaves. Ready to serve.

Ingredients For stuffed potatoes

1. 5-6 potatoes
2. 75 grams paneer
3. 1 table spoon chilli Cut in small pieces
4. 8-10 kismis
5. ¼ tea spoon garam masala
6. ¼ tea spoon ginger garic paste
7. Salt to taste
8. Oil for frying

Method For stuffed potatoes

Peel the potatoes. Cut it slice to both the side.

Remove center part.

Wash and dry it.

Half Fry it.

Take one spoon oil and heat it. Add paneer capsicum chilli, kismis and ginger- garlic paste. Roast it. Add salt and garam masala and mix it. Fill this mixture in potatoes. Heat it in microwave for one minute.

Cut in centre and serve it.

Ingrideints For Beetroot Paratha

1. 2 cups wheat flour
2. 1  beetroot (grated)
3. 1/2 tea spoon red chilli powder
4. 1/2 tea spoon ajwain seeds ( carom seeds )
5. 1/2 tsp turmeric powder
6. 1/tea spoon sesame seeds
7. 1 small green chilli, finely chopped
8. few chopped coriander leaves
9. salt to taste
10. 2 tea spoon oil

Method For Beetroot Paratha

Mix all the ingredients and knead dough.
Roll thin parathas with a rolling pin.
Cook it with a few drops of oil on a flat pan.
Ready to serve.

Serve the parathas and subzi along with pickle and chutney.

Ingredients For Pakoda

Each vegetable must be finely chopped

1. 1 large potato
2. 1 large onion
3. 1 capsicum
4. few cauliflower
5. 1 green chili
6. 1 and 1/2 cup gram flour (besan)
7. 1/2 tea spoon ajwain
8. 1/2 tea spoon sesame seeds ( til )
9. 1 tea spoon hot oil
10. pinch of cooking soda
11. 1/2 tea spoon ginger paste
12. 1/2 tsp cumin seeds (jeera)
13. 1/2 tsp chilli powder
14. 1 tea spoon chat masala powder
15. salt to taste
16. Oil to fry

Method For Pakoda

Take 1 bowl. Add all the cut vegetables and chili.
Add ginger paste, sesame seeds, red chilli powder, chat masala, 1 tsp hot oil, ajwain, cumin seeds and mix well.
Add the gram flour and required amount of water to make thick gravy-like batter. Add the cooking soda and mix well.
Deep fry the pakoda in hot oil. Put it in blotting papper for absorb excess oil.
Ready to serve

Serve with chutney or ketchup.

note:

you can use any veg to your choice like spinach, cabbage etc.

Ingredients For Raw Mango Curry

1. 1 large raw mango, peel and cut into small pieces
2. 1/2 tsp cumin seeds
3. 1/2 tsp mustard seeds
4. pinch of hing
5. 1/2 tsp turmeric powder
6. 1 and 1/2 tsp red chilli powder
7. 1/2 tsp garam masala powder
8. 1 table spoon jaggery
9. 2 tea spoon coriander leaves, chopped finely
10. 3-4 curry leaves
11. salt to taste

Method For Raw Mango Curry
boil the pieces of mango with salt. Cook till the mangoes are tender.

Heat oil in a pan. Add mustard seeds, cumin seeds, hing and curry leaves
When the seeds start to crackle, add cut mango pieces
Now add red chilli powder, garam masala powder, jaggery and salt
Add 1/2 cup of water and mix well.
Cook it on a low flame with the lid covered
you get a nice thick gravy.
Garnish with coriander leaves and serve.
you can serve with rotis or puris.

Note:

Add more or less water as per your requirement to make a gravy. You can add jaggery as per you requirement of sweetness or add red chilli powder as per your taste.

Ingredients For Stuffed mirchi

1. 10-12 Long Green Chilli (not hot)
2. 2 cup gram flour (besan)
3. 1/2tea spoon turmeric powder
4. 1 tea spoon red chilli powder
5. 1 tea spoon dhaniya (coriander seeds)  powder
6. 1 tea spoon til (sesame seeds )
7. 1 tea spoon mustard seeds
8. 1 Tablespoon of Lime Juice
9. 2-3 cloves garlic
10. pinch of hing (asafoetida)
11. 1 tea spoon sugar
12. 2-3 table  spoon oil
13. salt to taste

Method For stuffed mirchi

wash and slit the chilli from the center and scrape out  seeds.

Mix gram flour, turmeric powder, chilli powder, dhaniya powder, sesame seeds,lemonjuice,sugar, salt and garlic paste with a little oil.
Stuff the chilli with the mixture.
Heat oil in a pan  add mustard seeds, red chilli and hing.
Add the stuffed chillies and mix well.
Cook for somtime on low heat till the chillies become soft and masalas are mixed well.
Serve it with paratha.

Ingredients for tortilla with vegetable and rice

1. 1 Green capsicum
2. 2 onion
3. 2 carrot
4. 2-3 brocolli
5. ½ tea spoon Red chilli powder
6. 1 table spoon Chilly sauce
7. Salt to taste

For rice

1. 2  table spoon Olive oil
2. 1 onion finely chopped
3. 2-3 clove garlic
4. 1 cup rice
5. 4 table spoons salsa
6. Salt to taste
7. 2 table spoon coriander leaves
8. For serving
9. 4 tortilla
10. Chilli sauce as require

Method For tortilla with vegetable and rice

Remove seeds from capsicum. Cut it in triangle pieces.

Cut onion in four pieces and divide every layers.

Cut carrot like capsicum.

Wash brocolli.

Heat the oil in a pan and roaste carrot,onion and capsicum till its become brown.

Add brocolli. Cook for some time add salt and chilli powder.

Roaste onion and garlic another pan.

Add rice and salsa. Mix it.

Add coriander leaves and put aside.

Add chilli sauce in vegetables and mix it well.

Take tortilla on the rolling pad. Spread rice on the tortilla and put grilled vegetables. Spread chilli sauce and make rolls. Roll tortill in butter paper when serve.

Ingreidnets For cucumber paratha

1. 4 to 5 cucumber
2. 1 onion (grated)
3. 2 bowl rice flour
4. 2 bowl wheat flour
5. 2 tea spoon ginger-garlic paste
6. 2-3 green chillies paste
7. 1 bowl finely chopped coriander leaves
8. 1 tea spoon roasted cumin seeds powder
9. 2 tea spoon sesame seeds
10. Salt to taste
11. Oil as require

Method for cucumber paratha

Peel cucumber skin and grate it. Add salt to the cucumber. Keep aside. Add onions,chillies, ginger-garlic paste, cumin seeds powder, sesame seeds,salt and coriander leaves.

Sieve and mix rice flour and wheat flour. Add oil.Mix properly.Make hard dough.

Make small roti from dough. Stuff the above mixture. Make ball again.

Flatten each ball of dough and roll them. Place it on a Hot Tava and Turn on the other side after it is cooked. Preferably, put oil on each side of the Paratha.
Serve with Coconut Chutney.

Ingredients For Farali biriyani

1. 1 cup moraiyo
2. 1 tea spoon oil
3. ¼ tea spoon cumin seeds
4. 2-3 pieces finely chopped green chilli
5. Rock salt to taste
6. 1 tea spoon lemon juice
7. 1 tea spoon sugar
8. 1 table spoon roasted and crushed ground nut
9. A pinch red chilli powder
10. 1 potato grated
11. 1 tea oil
12. ¼ tea spoon cumin seeds
13. Rock salt to taste
14. ½ tea spoon red chilli powder
15. 2 green chilli finely chopped
16. 1 tea spoon sugar
17. 1 tea spoon lemon juice
18. 1 table spoon ground nut crushed

For decoration

1 table spoon masala sing crushed

Method For Farali biriyani

Wash and soak moraiyo before 2 hours.

Heat the oil in a pan. Add cumin seeds. Add green chilli and ground nut crushed. Add grated potato. Add rock salt. Cook it till it become soft. Add lemon juice and sugar.Put aside.

Heat oil another pan. Add cumin seeds. Add green chilli and ground nut.Add moraiya. Cook it. When it becomes cook add lemon juice and sugar.

Take a bowl. Spread masala sing and a pinch red chilli powder.

Spread moraiya layer. Spread grated potato layer. Again  spread moraiya layer again..

Take a plate and unmold bowl. Serve hot.

Serve with farali kadhi.

You can serve with curd also. Add salt in curd. Spread red chilli powder or cumin seeds powder.

Method For Vanilla Icecream

Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally.
Mix cornflour in 1/2 cup cold milk, keep aside.
Add sugar to milk, stir. Add cornflour paste, stirring continuously, till boil resumes.
Boil for a further 4-5 minutes, take off fire.
Sprinkle gelatine over 3 tbsp. water in a small pan.
Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.
Do not bring it to a boil.
When boiled milk cools a little, add gelatine solution and mix well.
Cool to room temperature, freeze in covered tray, till set but not hard.
Break into pieces, beat with an egg beater till soft.
Add cream and essence, mix well.
The texture should be light and creamy.
Reset in the freezer till frozen.

Ingredients For Banana chips

1. 4 raw banana
2. 4 table spoon each of chilly sauce and meethi chutney
3. 1 tea spoon chat masala
4. oil for frying
5. 1 tea spoon chopped coriander

Method For Banana chips

Peel banana and cut fine slices of it like that of chips.
Dip them in cold water for at least 30 minutes.
Heat oil in a pan and deep fry all the banana slices until they turn golden brown. Keep them aside.
Now mix chilly and meethi chutney with the chips well and place them in a serving dish.
Sprinkle some chat masala on the top and serve.

Ingredients For Moong Dal vada

1. 300 gms Moong Dal
2. 25 gms Chopped Coriander
3. 5 gms Cumin Seeds
4. 1 Star anise
5. 8 – 9 Green Chillies chopped
6. 50 gms Onions
7. Salt to taste
8. Oil to fry

Method Fot Mungdal vada

Soak the moong dal in water for a couple of hours.
Grind it properly to form a smooth paste.
Blend it with chopped onions, chillies, corainder and cumin seed.
Check the salt seasoning and deep fry till golden in color.
Serve with green chutney.

Ingredients For chatpati chat

1. Mung 100 gram
2. Masoor 100 gram
3. 100 gram chana dal
4. 100 gram kabuli chana
5. 50 gram rajama
6. 1 tea spoon chat masala
7. 1 bowl fresh curd
8. Amali chutney
9. 1 tea spoon salt
10. ½ tea spoon chilli powder
11. 2 green chilli finely chopped
12. 1 table spoon coriander leaves
13. 1 onion finely chopped
14. 1 lemon juice
15. gram flour sev

Method For chatpati chat

Soak all seeds at night. Remove all water and add a pinch salt and boil it.

Put it in a plate add lemon juice. Add curd,chat masala, salt, chilli powder,coriander leaves, green chilli and onion.

Add amli chutney.

You can use gram flour sev.

Ingredients For Banana raita

1. 2 bananas
2. Salt to taste
3. 1 tea spoon cumin seeds (powdered)
4. 250 ml curds
5. A small piece of ginger
6. Few green chillies
7. 1 tea spoon sugar
8. Few coriander leaves

Method For Banana raita

Peel and chop the bananas into small pieces.

Strain the curds by passing it through a muslin cloth. Mix all ingredients. Garnish with finely chopped coriander leaves.

Ingredients For Cucumber raita

1. 250 grams cucumber
2. Salt to taste
3. 1 tea spoon mustard seed dal
4. 500 ml curds
5. 2 tea spoons sugar
6. Finely chopped coriander leaves for decoration

Method For Cucumber raita

Grate the tender cucumber with the skin. Squeeze the grated cucumber lightly.

In monsoons apply a little ghee to the grated and squeezed cucumber so that it does not leave water.

Remove the whey from the curds by straining it through a muslin cloth.

Beat the curds and add cucumber, mustard seed dal, sugar and salt.

Always prepare the raita 1 hour before serving so that the mustard dal would get formented.

Variation

Pomegranate-cucumber raita: add pomegranate seeds to the cucumber raita.

Ingredients For Sandwich chutney

1. 2 medium-size bunches fresh coriander leaves
2. 1/4 cup roasted peanuts
3. 12 green chilies according to your choice of hotness
4. 1.5 tea spoon cumin seeds
5. juice from 2 small lemons
6. 2 tea spoon sugar
7. Salt to taste

Method For Sandwich chutney

Thoroughly wash coriander leaves.

In a blender add all the ingredients except salt and lemon juice. Add 1 table spoon water.

Blend until smooth. (You will have to stop the blender and scrape the blender on the sides a few times.)

Remove chutney in a bowl and mix in lemon juice and salt.

This chutney makes 10-12 sandwiches.

Variations: You can add 1 table spoon of mint leaves along with coriander leaves.

Ingredients For yellow berries (Rayan) raita

1. 150 grams rayans (yellow berries)
2. 250 ml curds
3. 2 tea spoons sugar
4. 1 tea spoon cumin seeds powder
5. Salt to taste

Method For yellow berries (Rayan) raita

Beat the curds well.

Soak the rayans in water for some time. Remove the seeds from it.

Mix all the ingredients.

Ingredients For Pumpkin raita

1. 50 ml curds
2. A small piece of ginger
3. Salt to taste
4. Few green chillies
5. 1 tea spoon cumin seeds (powdered)
6. 2 tea spoons sugar
7. 250 grams pumpkin

Method For Pumpkin raita

Peel, boil and mash the pumpkin. Strain the curds through a muslin cloth. Mix pumpkin and other ingredients. Garnish with finely chopped coriander.