Bread Jamun

Ingredients :
Brown corners of the bread
Oil
Water
Sugar
Method :Combine sugar & water. Heat until it becomes a thick sugar syrup. Take the brown corners of the bread and make it into smooth dough with enough water.Make small balls from the dough.Heat oil in a deep curved pan & fry few bread balls at a time in medium flame till it becomes crispy & brown. Then put this fried ones in the sugar syrup.Ready to serve.

Paper Dosa

Ingredients : For Paper Dosa
½ cup raw rice
¾ cup urad dal
½ cup rice flour
salt to taste
oil for cooking
For the Sambhar :
1 cup toovar dal
1 chopped tomato
1 chopped onion
2 brinjals, cubed
1 drumstick, cut into 4 pieces
1 potato, peeled and cubed
1 tbsp tamarind pulp
salt to taste
For the Sambhar Masala :
6 to 8 red chillies
1 tbsp coriander seeds
1 tsp methi
1 tbsp toovar dal
1 tbsp chana dal
1 tbsp urad dal
1 tsp haldi powder
½ tsp hing
1 tsp oil
For the Tempering :
1 tsp mustard seeds
6 curry leaves
¼ tsp hing
2 tbsp oil
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For the Sambhar Masala : Heat the oil and roast all the ingredients for the sambhar masala in it.Grind to make a fine paste in a mixer using a little water. Keep aside.
For the Paper Dosa: Wash and soak the raw rice and urad dal for 4 hours.Drain, mix the rice flour and grind to make a smooth paste using enough water to get a batter of coating consistency. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladle full of the batter and spread it using circular motion to make a paper thin dosa. Cook on one side, pouring a little oil along the edges while cooking. When it becomes crispy, make a roll.Repeat the same procedure for the remaining batter.
How to Proceed : Wash and pressure-cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.Then put the tamarind pulp, sambhar masala, salt and 4 cups of water and allow it to boil.Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and hing until the mustard seeds crackle. Put this to the sambhar and boil for at least 15 minutes. Ready to serve.

Vegetable Pulav

Ingredients :
¼ kg basmati Rice
25 gms carrots, chopped.
25 gms french beans, chopped.
25 gms cauliflower, chopped.
25 gms peas.
2 cloves
2 cardamoms
2 pieces cinnamon
2 onion, sliced.
¼" piece ginger, crushed
3 flakes garlic, crushed
¼ tbsp chilli powder.
a pinch haldi powder
1 tbsp coriander, chopped
3 green chili
2½ cup water
3 tbsp ghee
salt to taste
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Heat ghee in a cooker, then put the cloves, cardamoms, cinnamom, slicedonions and sauté for sometime.Put the ginger garlic and sauté till it smells nicely.Put the rice and mix for sometime, then put vegetables, chili powder, haldi powder, coriander leaves, green chilies, salt and water.Close the cooker lid and pressure cook for 5 minutes. Take out from heat.Ready to serve.

Chola Battura

Ingredients :

500 grams maida

1½ tsp sugar

20 grams fresh yeast or 2 tsp dry yeast

2 tbsp fresh curds

25 grams ghee or margarine or butter

1 tsp salt
Oil for deep frying

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Sieve the flour properly.Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets dissolves. Cover and leave for 5 to 7 minutes till the mixture is full of froth.Put this liquid along with the curds, ghee and salt to the flour. Put some warm water to make a soft dough.Knead the dough for 6 to 7 minutes.Keep the dough in a wet cloth for 30 minutes. Knead for 1 minute.Divide the dough into 20 parts. Apply a little ghee and roll out puris.Deep fry the puris in oil.Ready to serve.

Chapati

Ingredients :

Wheat flour

1 tsp salt

1 tsp ghee
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Prepare dough by mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour. Knead well. Let the dough be a little softer than that of puri.Keep aside for an hour.Then shape parts of dough into balls bigger than the ones fit for puris.Dust with wheat flour. Roll into chapatis on a rolling board. Smear chapati tawa with ghee. Keep on flame. Roast both sides of chapati on the tawa moderately.Ready to serve.

Poori

Ingredients :

Wheat flour

2 tsp sugaroil or ghee for frying

asafoetida

water

salt to taste
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Prepare dough for puri by adding together 1 tsp table salt, ½ cup of water, sufficient quantity of wheat flour and 1 tsp ghee. Knead well. Shape parts of the dough into balls of desired size.Dust them with wheat flour. Roll into puris on a wooden board.Deep-fry them in hot oil or ghee, in a frying pan.

Spicy Paneer Nan

Ingredients :

For the dough :

500 grams maida

20 grams fresh yeast or 2 tsp dry yeast

25 grams ghee or margarine or butter

2 tbsp fresh curds

1½ tsp sugar

1 tsp salt
For the stuffing :

100 grams paneer,

grated1 onion, chopped

3-4 green chillies, chopped

2 tbsp coriander, chopped

salt to taste
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Sieve the flour properly.Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.Knead the dough for at least 6 to 7 minutes.Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.Mix all the ingredients for the stuffing properly.Divide the dough into 20 small parts and shape into naans. Put 1 tbsp of the filling in the centre.Seal the edges and roll into oblong shape to any other shape whichever you like.Grease a pressure cooker very lightly with oil. Take out the lid from the pressure cooker and heat it upside down.Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).Take out and apply butter.Ready to serve.

Green peas paratha

Ingredients :

For the stuffing :

2 teacups boiled green peas

5 green chillies, finely chopped

1 tsp jeera

1 tbsp ghee

salt to taste
For the dough :

3 teacups whole meal flour

2 tbsp ghee

½ tsp salt
For the parathas : Ghee for frying
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For the stuffing :Mash the boiled green peas. Heat the ghee in a vessel and sauté the jeera. Put the green chillies, sauté for 1 minute and then put the mashed peas and salt. Cook for 1 minute and allow the mixture to cool.
For the dough: Sieve the flour with the salt. Apply ghee to the flour. Use water and make into small parts.Knead properly and divide into 10 to 12 parts.
How to proceed:Take a small part of the dough, flatten a little and put 1 tbsp of the green peas mixture in the center.Cover the mixture by drawing up the edges towards the center.Press on a floured board and roll out into a round as large as saucer. Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once. After 1 minute, put a little ghee around the edges, turn again and fry the other side. When brown patches appear on both sides, the paratha is ready. Repeat the same procedure for the rest of the dough.Ready to serve hot

Methi Ki Roti

Ingredients :

2 teacups cauliflower, grated

½ tsp jeera

1 onion, chopped

1 tbsp coriander leaves, chopped

2 green chillies, chopped

½ tsp ginger, chopped

2 tsp oil

salt to taste
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Heat the oil and sauté the jeera until they crackle.Put the onion, green chillies and ginger and sauté for further ½ minute.Put the cauliflower and salt. Sprinkle a little water and cook until three quarters cooked.Put the coriander and stir well.

Aloo ki Poori

Ingredients :

2 teacups maida

2 potatoes, boiled

2 pinches pepper powder

½ teacup milk

2 pinches saffron

2 tbsp melted ghee

½ tsp salt

ghee for deep frying

Method :

Peel and grate the potatoes and make a fine paste.Mix the flour, pepper, ghee and salt properly.Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in the milk.Knead and dough properly. Leave aside for 1 hour.Roll into small puris and deep fry in hot ghee till they puff up.Ready to serve.

Baked Chicken

Ingredients :

Chicken 2 portions (without skin)

Lemon juice 2 tsp.

Ginger garlic paste 1 tsp.

Green chilies Four

Oil 1 tsp.

Plain flour 20 gm.

Salt and pepper as per taste

Lemon wedges and coriander leaves

Method :Wash and dry chicken Chop green chilies fine or grind to paste. Mix well with ginger, garlic & lemon. Apply this on the chicken with oil and allow it to marinate for 3-4 hoursPre heat the oven Mix salt and pepper in flour. Sift. Arrange chicken on a grill rack skin side down. Sift half the seasoning over the chicken and bake for 15 minutes. Turn the chicken over and sift the remaining flour and grill for another 15 minutes till brown. Garnish with lemon wedges and coriander leaves.

Vegetable Cutlet

Ingredients:
potatoes

peas

carrots

beetroot (optional)

ginger crushed

green chilies crushed

cinnamon and clove powder

sugar

lemon juice or citric acid

bread crumbs

salt to taste

Method:
First boil and peel and mashed the potatoes.
Boil the carrots and peas and then add to mashed potatoes.
Mashed them together.
Add salt, sugar, lemon juice or citric acid, cinnamon and cloves powder, crushed ginger and green chilies according to your taste.
Make little balls from this and give them your favorite shape.
Now roll into breadcrumbs and shallow fry on the griddle.
You can deep fry too, if you want to dip those in egg white and then roll into bread crumbs and fry.