Masala Puri

Time 20 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1 tsp

Fresh coriander leaves 1/5 cup

Dhana jeera powder 1/4 tsp

Ajwain 1/2 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Water 1/4 cup 

Sugar 1/4 tsp

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 1 hr. Divide dough in 2-3 batches. Take one ball roll over with rolling pin. It should be little thicker than chapati. With the help of roung topan / dhakkan of dabba make shapes of puri. Deep fry in kadai

Tip

If you want u can add more red chili powder. 

Kashmiri Dum Aloo

Time 30 min

Ingredients

Chopped potatoes in cubes 1 cup 

Oil for deep frying potatoes

For gravy

Chooped onion -1/2 cup

Chopped tomato 2 medium size

Ginger 1/2 inch

Garlic cloves 4-5

Red chilies 4

Green chilies 3

Turmeric powder 1/4 tsp

Salt to taste

Fresh cream 2 tbsp

Raisins 2 tbsp

Cashewnuts 4 tbsp

Water 2.1/2 to 3 cups
Whole garam masala = shah jeera 1/2 tsp 1 inch cinnamon-8-10 cardamom-5-6 cloves 4-5 pepper seeds

Ghee 3 tbsp

Preparation

Fry potato cubes till it is cooked and becomes golden brown. Keep it aside.

Heat pan with 1 tsp oil fry onion and tomatoes till it becomes light brown in colour. Allow it toll cool. Add rest of gravy ingredients and grind to make thin paste. Keep it aside.

Method

Heat ghee in pan, add whole masala, after a min fry raisins and cashewnuts for half a min then add paste, fresh cream fry for 4-5 min. Then add 2 cups water, fried potatoes and little salt (remember you have added in paste). Stir well. Cook on low flame for about 10 to 15 min till cooked properly. Switch off the flame and garnish with cream and serve hot with roti and jeera rice.

Tutti Frutti Cake

Time 30 min
Ingredients
Tutti Frutti 1/4 cup
All purpose flour 1.5 cup
Eggs 2
Sugar 3/4 cup
Butter 100 gm
Baking soda 1/2 tsp
Baking powder 1 tsp
Salt 1/5 tsp (2 pinch)


Method
Remove regulator/shiti and gasket/ring from cooker. Keep it on low flame with lid.
Sieve maida and b. soda and b. powder together. Keep it aside
Grease cake mold and keep it aside.
Grind sugar, butter first till fine paste, then add eggs again grind for 2-3 min. to make smooth froth.
In mixing bowl add, butter mixture, then start adding flour with spoon one by one, mix only in one direction, after 3/4 amount of flour, mixture will become very thick that time add 2-3 tbsp milk, then mix well in one direction, then add remaining flour and tutti frutti, then mix very well for 1/2 min only.
Immediately pour this mixture in greased cake mold, shake little bit to spread, sprinkle little tutti frutti then add cooker plate at the bottom of cooker (dont add water) keep mold cover lid. Cook on low flame for about 30-35 min.

Carrot Pudding

Time 45 min
Ingredients
Carrot grated 3 cup
Wheat flour 1 cup
Eggs 3
Sugar 3/4 cup
Oil 3 tbsp
Baking soda 1/2 tsp
Baking powder 1 tsp
Salt 1/5 tsp (2 pinch)
Cardamom powder 1/4 tsp


Method
Remove regulator/shiti and gasket/ring from cooker. Keep it on low flame with lid.
Sieve flour and b. soda, b. powder, salt and cardamom powder together. Keep it aside
Grease cake mold and keep it aside.
Grind sugar first. Then in mixing bowl take sugar and eggs, blend with hand blender till it is frothy, Then add flour spoon by spoon, then mix well, then add carrot mix well, then add oil, mix well. (this pudding mixture is not thick so it makes a moist pudding)
Immediately pour this mixture in greased cake mold, put cooker plate at the bottom of cooker (dont add water) keep mold cover lid. bake on low flame for about 30-35 min. till it is done. Chill in refrigerator and serve.

Dadpe Pohe

Time 15 min

Ingredients

Jada poha 1 cup

Coconut water 3/4 cup 

Chopped onion 1 medium size

Coriander finely chopped 1 tsp

Fresh grated coconut 1/2 cup

Lemon juice 1/2 tsp

Salt to taste

Seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Asafoetida 2-3 pinch

Oil 1 tsp

Method

Soak poha in coconut water for 15-20 min. If no coconut water then 1 tsp sugar dissolved in 3/4 cup water. Then mix all other ingredients. Keep it aside.

Heat oil in pan, add mustard seeds and cumin seeds. After mustard seeds pops out, asafoetida, turmeric powder, green chilies. Then add this in poha. Mix well. Serve.

Note: You can add chopped apple, pomegranate or cucumber as per your taste to make it nutritious. 

Spring Rolls

 Time 45 min

Ingredients

For wrapper

Maida/ All purpose flour 1/2 cup

Salt 1/4 tsp

Water 1/2 cup (1 tsp less)

For the filling

French beans , cut into small pieces 1/4 cup
Carrot , cut into long thin strips 1/4 cup
Shredded capsicum 1/4 cup
Chopped onions lengthwise 1/4 cup
Chopped spring onion greens 1/4 cup

Soy sauce 1 tsp

Chili sauce 1 tsp

Crushed garlic 1/2 tsp

Red chili powder 1/4 tsp

Oil 1 tbsp
Salt to taste

Paste

Maida 1 tbsp + 2 tsp water

Oil  for frying

Method
For making wrapper

Mix all ingredients and make batter like dosa. Keep it aside for 1 hr.

Heat non stick pan, (it should be medium hot). Add 2-3 drops of oil now with the help of cloth spread oil all over tawa. Now add one spoonful of batter at the center then spread in a round shape. Let it be for 2 min till the edges curl sightly. Remove from tava and keep it on the plate. Continue till you make wrapper from the rest of batter. You can spray oil on every wrapper so that u can stack on each other. Same you can freeze them for the recipes which requires wrappers.

For the filling

Heat the oil in a pan, add garlic, after becomes golden, then add all vegetables and sauté over a high flame for 5 to 6 minutes till the vegetables soften and water from vegetables is evaporated. 

Then add soya sauce, chili sauce, sauté for 2 minutes. Make sure it becomes dryso that spring rolls will get crunchy for long time. Switch off the flame. Allow it to cool.

Instead of this you can boil the vegetables remove entire water content, mix with other ingredients. Use this stuffing. I prefer cooking so the nutrients are remained in the vegetables instead of throwing the vegetable stock.

Actual method

The wrapper should be of square size. At one end add stuffing then roll till it reaches at the center. Now apply maida paste on sides, then fold the right and left side onto the roll. Now again apply maida paste on the other corner, again fold to make spring roll.

Deep fry till golden in colour. 

Neer Dosa

Time 15 min
Ingredients

Rice 2 cups
Coconut grated 1/2 cup
Cumin 1/2 tsp
Water  3 -4 cups
Oil for making dosas
Salt as taste

Method

Soak rice overnight.
Grind with coconut to thin paste, add water, salt make watery like milk.
With a ladle pour the batter on sides of non-stick pan, then spread batter by rotating pan. 
Pour from little height so plenty of holes will appear on dosa.
Do not use spoon to spread. Then spread 1 or 2 tsp oil.
Cook dosa on one side only taking care to see that it does not turn brown.
Serve dosa hot with coconut chutney/sambar/potato bhaji.

Tip

you take less batter and pour fast on sides if you take more batter and pour at one shot then it gets thicken and then dosa will be thick.
I use Kani rice that makes perfect soft sticky dosa and it doesn't get crack

Palak Dal Khichdi

Time 30 min

Ingredients

Basmati rice 1.5 cup

Whole moong daal / golden gram 1/2 cup

Spinach chopped 2 bunch

Buttermilk 1/2 lit

Green chilies slit 3

Ginger garlic paste 1/2 tsp

Turmeric powder 1/4 tsp

Ghee 1 tbsp

Salt to taste

Method

Soak daal and rice for 1 hour.

In a small pressure cooker around 3 liter, heat ghee, add whole garam masala, then add green chilies, ginger garlic paste fry for 1 min, then add spinach fry for 2 min. Then add moong daal and rice. Mix well. Add turmeric powder and salt, again mix well. Then add buttermilk. Mix well. Cook on high flame till 2 whistles then lower the flame and cook for another 2 whistles. Switch off serve hot with fried papad and ghee. 

Mango Idli

Time 15 min
Ingredients
Dosa batter 1/2 cup
Mango pulp 1/4 cup
Grated fresh coconut 1/4 cup
Sugar 2-3 tsp
Butter 2 tbsp 
Salt to taste

Method
Mix well all ingredients. 
Grease idli patra with ghee, pour idli batter, steam for 15 min. Serve hot with lemon flavoured coconut chutney or coconut milk.

Mango Moong Sheera

Time 20 min  
Ingredients
Yellow split lentil/moong dal 1 cup
Mango pieces 1/4 cup
Ghee 1/4 cup
Kismis 1 tsp
Cardamom powder 1/2 tsp
Powdered sugar 3/4 cup 

Method

Microwave moong dal on high power for 3 min. till it turns medium brown in colour. Then allow it to cool. Grind in grinder to make powder. 

Now transfer this mixture to microwave safe bowl, add melted ghee, pinch of salt, mix well, again keep bowl on high power for 1 min only. Then mix the contents using spoon, so that rava should not get burn. Now to this add hot water, keep it again in microwave on high flame for 2 min. Then add sugar. Mix well. Again microwave it for 2-3 min. Then add mango pieces mix well. Keep it on high power for 2 min. Serve hot. 

Tofu Bhurji

Time 20 min

Ingredients

Tofu 1 cup (grated)

Finely chopped onion 2 medium size

Finely chopped tomato 2 medium size

Red chili powder / Kolhapuri kanda lasun chatney 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Coriander 1 tsp for garnishing

Oil 2 tbsp

Salt to taste

Method

Keep tofu in water for 1/2 hr. Wash with water for 3-4 times./ Then grate in grater.  

Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add capsicum, fry for 3-4 min. Then add red chili powder/ kolhapuri kanda lasun chatney, Turmeric powder, garam masala, salt fry for about 2-3 min. Stir fast to avoid burning. Keep the low flame. Now add chopped paneer to the pan and mix well. Fry for 4-5 min. Switch off the flame, garnish with coriander and serve hot.

Mango Shankarpali

Ingredients

All purpose flour 4 cup
Mango pulp 2 cup (as required)
Milk powder 1/2 cup
Ghee 1/2 cup
Oil for deep frying

Method

Hot ghee and then add to all purpose flour, milk powder allow it to cool. Then add mango pulp as much required to make dough, it should be like chapati dough. Rest dough for 1 hr. Then make 3 inch ball, roll into thin chapati kind. With knife make long strips. Deep fry golden brown.
Very healthy snack for kids.
Recipe developed and contributed by sis Varsha

Mango Chutney / Bharit

Time 15 min
Ingredients
Raw mango 1/2 cup (of one medium raw mango)
Jaggery grated 2 tbsp
Peanut powder 1 tbsp
Finely chopped onion 1/4 cup
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Oil 1 tsp

Method
Roast mango like eggplant. Allow it to cool. Remove cover, take out entire pulp, smash very well (or use grinder)and keep in mixing bowl. Then mix jaggery, red chili powder,  Turmeric powder, onion, peanut powder, salt well. 
For seasoning heat oil in kadai. Add mustard seeds, Cumin seeds, asafoetida, curry leaves. After seeds are popped out add this to mixing bowl. Mix well. Serve with bhakari.

Mango Dhondas

Time 30 min
Ingredients
Mango pulp 1 cup
Idli rava 1/2 cup
Sugar 1/2 cup
Dry fruits 1 tbsp
Cardamom powder 1/2 tsp
Ghee 2 tbsp
Boiled water 1/2 cup

Method
Dry roast idli rava (preferably made up of Baamati rice) till light brown, keep it aside.
Add water in steamer, keep it on low flame till other procedure is ready.
Heat hot ghee in non stick tava,  add idli rava, roast till light brown, then add mango pulp, mix well, simmer till it is reduced to some amount (rava gets swollen)  switched off. then add boiled water around 1/2 cup. Mix well. Switch off flame. Then pour mixture in greased pan, make a medium layer of around 1 inch thick. Steam for 20 min. Allow it to cool. Cut into square and enjoy mango dhondas.

Take basmati mini mogra rice wash with water, drain off entire water, spread on cotton cloth till water is completely vanished atleast for 4-5 hrs. Make coarse powder. Idli rava is ready.

Biscuit Pudding with Custard

Time 60 min

Ingredients

Marie biscuit 15

Cream 1/2 cup

Sugar 3-4 tbsp (as per ur need)

Coco powder 2 tsp (as per ur need)

Coffee 1/2 tsp

Custard powder 2 tsp

Milk 1 cup for biscuit 

Milk 2 cups for custard

Vanila essence 2-3 drops

Tutti frutti, cherries 1/4 cup

Method

Warm one cup of milk, dissolve coffee, essence, sugar and coco powder. Keep it aside.

Take deep vessel, keep 1 layer of half amount of biscuits in it and soak them with 1/2 cup warm milk of coffee. Refrigerate for 1/2 hr. Meanwhile prepare custard.

Heat milk, dissolve 2 tbsp sugar, then add custard powder paste, cook till thickens.

Then add one layer of this half of custard on biscuit layer. Refrigerate for 1/2 hr. Take out bawl from refrigerator, now add remaining biscuit again add remaining milk of coffee, that will be soaked by biscuits then add one layer of remaining custard, now make top layer of fresh cream, then sprinkle tutti frutti, cherries, chill in refrigerator. Take a scoop and serve chill.

Rice Dhokla

Time 30min

Time 30 min
Ingredients
Rice dhokla flour 1 cup
Green chili ginger paste 1/4 tsp
Eno 1 packet
Curd 2 tsp
Salt to taste

Method
Mix curd and rice flour by adding 2-3 tbsp water. Make thick paste, it should not be watery at all. Keep overnight (overnight fermentation occurs, so it becomes loose, soggy). 
Then add green chili ginger paste, salt, mix very well. Then keep steamer, allow water to boil and steam to come, After this add eno into paste, mix using spoon in one direction. Then immediately add in greased pan, keep it in steamer, let it steam for 15 min. Allow it to cool, then make seasoning of cumin, curry leaves, sesame seeds. Garnish with coriander.

Chole Bhature

For Chole recipe click here 

Time 60 min

Ingredients

Maida  1 cup

Semolina 1 tsp

Boiled and smashed potatoes 1/2 cup

Oil 2 tsp

Salt to taste

Oil for deep frying

Method

Mix all ingredients and make a tight dough without water. Rest dough for 1 hr. Then make two inch ball, roll to make big puri, deep fry in hot oil. Repeat for rest dough.

Rava Dhokla

Time 30 min
Ingredients
Semolina 1 cup
Finely chopped green chilies 1/2 tsp
Grated ginger 1/4 tsp
Eno 1 packet (1tsp)
Oil 1 tsp
Buttermilk 2.5  cups
Salt to taste

Method
Keep steamer ready allow water to boil and steam to come. 
Grease vessel with oil, keep it aside
Mix all ingredients except eno. Make thick paste, it should not be watery at all.  At last min add eno, mix well using spoon in one direction. Then immediately add in greased pan, keep it in steamer, let it steam for 20 min. Allow it to cool, then make seasoning of mustard, curry leaves. Garnish with coriander.

I use cooker for steaming (cooker type: lid from outside). My cake mould fits properly in cooker in such a way that it gets hang when moulds curved sides rest on cooker sides.

Rava Dosa

Time 30 min
Ingredients

Rice flour - 1 1/2 cup
Rava - 1/2 cup
Maida/ all purpose flour/Wheat Flour - 2 tbsp
Jeera/cumin seeds - 1 1/2 tsp
Green/red chilli -1 very finely chopped
Buttermilk - 1 cup
Water - 2 -3 cups
Ghee for making dosas
Salt as taste

Method

Mix all the ingredients mentioned above except oil and keep aside for 1 hr.
The dough consistency should be thin and watery.
With a ladle pour the batter at the center from little height on a non-stick pan and spread 1 or 2 tsp oil.
Keep low flame. Atleast after 7-8 min base becomes golden or crisp flip and cook the other side also.
Serve the rava dosa hot with coconut chutney/sambar/potato bhaji.

Tip

you take less batter and drop at center if you take more batter gets thicken at the center only

Rice Bhakari / Tandalachi Bhakari

Time 10 Min
Ingredients
Basmati rice flour 1 cup
Salt to taste
Water 3/4 Cup
Jwari Flour 1/2 cup for dusting
Iron Tava

Method
Boil water add salt and 1/4 tsp oil. When it comes to boiling  switch off flame. add rice flour, mix very well, cover with lid and keep for 10 min. Then knead the dough add little rice flour if it becomes sticky. Dough should be soft. Make 5 -6 small portions. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make big and round in shape. Turn on the flame. Heat the tava on high flame for 2-3 min then make a low flame. Then put the bhakari on tava and apply little water on upper side. Let it be for 1-2 min. Immediately water will get evaporated. Then flip the bhakari and roast. At this stage make medium flame. Roast the bhakari for about 3-4 min on medium flame. 

Tip.
Serve hot with sada zunka or dahi zunka or vatana usal or green vegetables.
You need to make dough right to roll with rolling pin. Practice makes you perfect.