Pineapple carrot cake

Ingredients :

• All purpose flour - 2 cups

• Baking soda- 2 tsp

• Salt - 1/2 tsp

• Cinnamon ground - 2 tsp

• Brown sugar - 13/4

• Vegetable oil - 1 cup

• Eggs - 3

• Vanilla extract - 1tsp

• Crushed pineapple - 1 can ( 8 oz )

• Carrot shredded - 2 cups

• walnuts chopped - 1 cup

• Wax paper - as per size .

Method - Preheat oven to 350 degrees . Grease and dust flour otherwise put wax paper in baking pan .

Mix flour , baking soda , salt , cinnamon powder and sugar . Add oil , eggs and vanilla extract mix well and beat till fluffy . Stir in carrot and pineapple crush and walnuts and mix well .

Pour into the greased baking pan . Bake at 350 for about 45 minutes . Insert a tooth pick or skewer at the center to make sure its well done , if it comes out clean .

You can enjoy this warm and cold both .

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Stuffed Chaval Ka Paratha

Preparation Time : 30 minutes
Cooking Time : 20 minutes



Ingredients :

• rice atta (rice powder) - 2 cup
  
• chana dal ( gram pulse) - 1/2 cup
  
• haldi powder (turmeric powder) - 1/2 tea spoon
• jeera (cummin seed) - 1/2 tea spoon
• hing( asafoetida) - 1/4 tea spoon
• coriander leaves - 2 table spoon ( finely chopped)
• green chilly - 2 ( finely chopped)
• cooking oil as required
  
• salt to taste
  

Preparation :


Put chana dal and a cup of water in a pressure cooker and pressure cook till two whistle. Now boil 1/2 cup of water in a kadai . Switch off the gas and put rice atta in the kadai, mix it in the water and keep aside . Let it cool then knead it in a medium soft dough add some warm water if required . Divide dough in equal parts and make pedas and keep aside . Heat 1 table spoon cooking oil in a kadai . Put hing and jeera after it is golden brown add chana dal , chopped green chilly , haldi and salt cook till it is dry . Mix chopped corrinde leaves .
Heat tava , take a peda and stuff the chana dal mixture in it and roll it like a paratha and put it carefully on the tava cook it on low heat . Turn it after two minutes , put some oil and turn it again cook till it is golden brown or crisp , serve hot .

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Plain Chaval Ki Roti

Preparation Time : 10 minutes
Cooking time : 20 minutes


Ingredients :

• rice atta (rice powder) - 2 cups

Method :


Boil 1/2 cup of water in a kadai . Switch off the gas and put rice atta in the kadai, mix it in the water and keep aside . Let it cool then knead it in a medium soft dough add some warm water if required . Divide dough in equal parts and make pedas . Spread a little atta on the chakala and make the roti . Now heat tava and put roti on the tava carefully, cook on low flame for two minutes then turn after few minutes it can be put on flame and chaval roti can be served hot .

Note : Can put butter or oil on the roti according to your choice and taste.

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Makka Ki Roti

Preparation Time : 20 minutes
Cooking Time : 30 minutes


Ingredients :

• makai ka atta( corn meal) - 500 gms.
• onion - 2 big size( grated )
  
• ginger - 2 inches ( grated )
  
• coriander leaves - 1/2 2 table spoon(finely chopped )
  
• green chilly - 2 (finely chopped )
• radish - 1 big size (grated )
• butter or cooking oil - as required
  
• salt to taste
  

Preparation :


Boil a glass of water in a kadai and take out half of it and keep aside. Take out half cup of atta and put the rest in the kadai . Mix it in the water and keep aside, let it cool . Mix grated onion, radish, genger, chopped green chilly, criander leaves and salt . Make it in a medium soft dough put the boild water if required . Now take the dough and put it on your palm and make round pedas .
Take little makai ka atta and place it on the chakala and make roti caefully .
Heat tava, put oil on it and place makka roti on it crefully. Cook on low heat for one minute then turn it carefully. Now put some oil and let it cook till it is golden brown turning it. Put some butter(optional) on it and serve hot with sarson ka sag .

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Baked Vegetable

Preparation Time: 15 minutes
Cooking Time : 20 minutes


Ingredients :

• beans - 50 gms.
• cabbage - 50gms.
  
• tomato - 50 gms.
  
• capsicum - 50 gms.
  
• cauliflower - 50 gms.
• mashroom - 50 gms.
  
• onion - 50 gms.
  
• cheese (grated) - 4 cubes
  
• tomato ketchup - 2 table spoon
  
• salt to taste -

For White Sauce :

• milk - 2 cups
  
• maida (whole wheat flour) - 4 table spoon
  

Method :


Heat a pan, put maida and stir fry for 5 minutes, add salt and keep aside in a bow . Cut all the vegetables one by one in small pieces and keep separately. Blend maida in the milk. Take a baking dish and spread the cut vegetables one by one in layers . First pour white sauce on it and then tomato sauce. Bake in the oven for 15- 20 minutes on 250 degree , serve hot.

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Tomato Chatni (sweet)

Preparation Time: 10 minutes
Cooking Time: 20 minutes


Ingredients:


tomato - 250 gms.
khajur(dates) - 100 gms.
jaggery(gur) - 100 gms.
raisins - 10 to 15
panch foran - 1/4 tea spoon( jeera, ajwain, sauf, methi, sarson)
bay leaves - 2
oil - 1/2 tea spoon
ginger(chopped) - 1 tea spoon
green chilly -2 (chopped)
turmeric powder -1 /4 tea spoon


Method:


Wash and cut tomatoes, keep aside. Take out the seeds from khajur and cut into small pieces. Heat oil in a kadai, put panch foran, bay leaves, chopped green chilly and let the foran crackle. Add cut tomatoes khajur, jaggery, turmeric powder, chopped ginger and salt. Cook till the jaggery disolves and khajur well cooked. Mash the tomatoes and add raisin. Can be served hot or cold according to taste.

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Mango Sweet Chatani (Khatmithi)

Preparation Time : 20 minutes
Cooking Time : 20 minutes

Ingredients :

• raw mango - 1 kg
• gur - 1 kg
• fennel seed powder - 1/4 teaspoon
• roasted coriander seed powder - 1 tea spoon
• asafoetida(hing) - pinch
• red chilly powder - 1 tea spoon
• turmeric powder - 1/2 tea spoon
• salt - to taste
• oil - 2 tea spoon
• bay eaves - 2
  

Preparation:


Peel wash and cut mango in 2 inches pieces . Heat oil in a kadai or pan put bay leaves and asafoetida when it turns brown put all the mango pieces, salt, turmeric powder and gur. Stir till the mango is cooked . Mix coriander powder and fennel seed powder. Ready to serve, can have with rice, chapati or puri.

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Tomato Pickle

Preparation Time : 3-5 days


Ingredients :

• Tomatoes - 1kg
• Mustard seed - 100 gms( powder)
• red chilly powder : 1 tea spoon
  
• fennel seed powder - 1/2 tea spoon
  
• asafoetida - 1 pinch
• turmeric powder - 2 tea spoon
  
• salt to taste
• oil- preferably mustard oil
  

Method:


Wash tomatoes and cut into small pieces, put it in a big bowl. Mix salt and turmeric powder and cover it with a cloth and keep it in the sun for for two days. Mix mustard seed powder, red chilly powder, fennel seed powder, mustard oil and asafoetida. Keep it again in the sun for at least four five days. Pickle is ready and can be kept for whole year.

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Chandrakala

Preparation Time: 30 minutes
Cooking Time: 20 minutes


Ingredients:

• refined flour(maida) - 1 cup
• sugar -1 1/2 cup
• castor sugar - 1/4 cup
  
• ghee -
  
• khoya(mava) - 1 cup( grated)
  
• green cardamom powder -1/2 tea spoon
• saffron - few strands

Method:


Sieve flour and rub ghee in it. Knead into a firm dough using water cover and keep aside. Place khoya in a thick bottom pan and cook for 3-4 minutes, add castor sugar and green cardamom powder and remove from heat. Take 5 cups of water in a pan and add sugar make one thread consistency syrup.
Take euqal parts of the dough and roll puris of it. Take a puri, put khoya filling in the center and cover it with another puri, seal it firmly. Prepare rest the sam way. Heat ghee in a kadai and deep fry chandrakalas on medium heat till it is golden brown. Soak the chandrakalas in the syrup, remove and can be served.

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Crispy Tarua(तरुआ)or Flitters

Preparation Time:5 minutes
Cooking Time: 10 minutes


Ingredients:

• brinjal(egg plant) - 1 big size
• rice powder - 1 cup
• turmeric powder - 1/2 teaspoon
• garlic paste - 1/4 tea spoon
• green chilly paste - 1/2 tea spoon
  
• salt to taste -
  
• cooking oil -

Method:


Take out the stem of the brinjal and cut it into 3/4 inches thick, put it in the water for five minutes. Mix water, garlic paste, turmeric powder, salt and green chilly paste in the rice powder to make a thick batter. Heat oil in a frying pan, dip the brinjal pieces in the batter and deep fry the pieces till golden brown serve hot.

NB: If rice powder is not available soak rice in water for 10-15 minutes, grind it and can be used as a batter.

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Nariyal (coconut) Ladoo

Prepartion Time: 15 minutes
Cooking Time: 45 minutes


Ingredients:

• coconut - 1 (grated)
• sugar - equal of the grated coconut
• khoya (Mava) - 250 gms.
• cardamom Powder- 1/2 teaspoon
  
• raisins - 1 table spoon

Method:


Remove the brown upper part of coconut and grate it. Mash khoya properly and keep aside. Mix sugar in the grated coconut. Heat heavy bottom kadai and put the mixture of coconut and sugar in it and stir continuously for 20 minutes. Put khoya cardamom powder and raisins stir it till the water is absorbd. Take a little ammount of mixture and check with two of your fingers tips if it is sticky and dry then put off the gas and make ladoos.

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Bread Roll

Preparation Time: 10 minutes
Cooking Time: 10 minutes


Ingredients :

• bread - 8 slices ( big slices)
• paneer - 100 gms.
• green peas - one cup
• garam masala - 1/2 tea spoon
• cooking oil -
• corinder leaves - finely chopped
  
• salt - to taste

Method:


Grind peas, grate paneer and mix them well . Add garam masala, coriander leaves and salt in it. Take 1 liter water in a bowl and add 1/2 tea spoon salt. Take the slice of the bread one by one and dip it in the water, take it out immediately from the water and squeeze it with your palm. Put the mixture on the middle of the bread slice, make a roll and deep fry. Serve hot with chatni or ketchup.


NB: The rolls can be grilled too. Put some oil on the rolls and grill it.

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Paneer Tikka

Preparation Time: 20 minutes
Cooking Time : 10 minutes


Ingredients:

• paneer (cottage cheese) - 100gms.
• onion - 1
• capsicum - 1
• tomato -1
• garlic and ginger paste - 1/2 tea spo
• lemon juice - 1tea spoon
• black pepper powder - 1/4 teaspoon
• curd - 1 table spoon
• salt to taste
• cooking oil - 1 tea spoon

Method:


Cut paneer tomato , onion and capsicum into 2 inches square pieces. Mix garlic ginger paste, lemon juice, black pepper powder, salt and curd in a bowl and marinate for at least for 20 minutes. Place the pieces of paneer, tomato, capsicum and onion one by one into the skewer, brush it with cooking oil, bake it for 10 minutes in the oven, serve hot with coriander chatani.

NB: For chicken tikka take breast chicken in place of paneer and marinate it for 30 minutes.

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Achari Aloo

Preparation Time: 5 minutes
Cooking Tim: 15 minutes


Ingredients:

• potato - 5 to 6(big size)
• cooking oil - 2 tea spoon
• pickle masala - 1 table spoon(can be taken from your pickle)
• coriander leaves - 1 table spoon(chopped)
• cumin seed - 1/2 tea spoon

Method:


Boil potatoes, peel and cut into four pieces. Heat cooking oil in a frying pan, put cumin seeds when it turns brown add the cut potatoes fry till it is golden brown. Pour pickle masala in it and garnish with coriander leaves, serve hot.


NB: No need of salt but can be taken according to taste.

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Bari(बड़ी)

Preparation Time : 15 minutes
Cooking Time : 30 minutes


Ingredients :

• gram besan - 2 cups
• jeera(cummin seed) - 1/2 tea spoon
• jeera(cummin seed) powder - 1 tea spoon
• methi (fenugreek) seeds - 1/2 tea spoon
• bay leaves - 2
• red chilly - 1
  
• garam masala powder -1 tea spoon
• chilly powder - 1/2 tea spoon
• curd - 1 1/2
• turmeric powder - 1/2 tea spoon
• cooking oil - 4table spoon
  
• salt to taste -
• hing (asafoetida) - 1/2 tea spoon

Method


Sieve besan put turmeric powder and water to make a batter. Mix it till it becomes light. Mix hing salt and cummin seed in the batter. Heat oil in a pan or kadai. Make small round baris(बड़ी) in the kadai and deep fry, keep aside. Take three table spoon besan in a bowl pour sufficient water and mix it well. Beat the curd and keep aside.Take out the access oil and put hing, bay leafe, fenugreek and one red chilly after it turns golden brown add cummin powder and fry on low heat for 1/2 minute. Put all the baris, fry for another five minutes on low heat. Pour the besan mixed water, salt and turmeric powder in the kadai and cook till the baris are soft. Mix the curd in the bari and cook for two minutes. Can be served with rice.


NB: Before frying to check the batter whether it is ready for the baris to fry . Take a small bowl, fill it with water, take small amount of besan batter and pour it in the water if it comes up at once that means it is ready for frying, if not mix it more till the besan comes up at once in the water.

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Arikanchan(Colocassia or Arabi Leaves In Mustard Gravy)

 Arikanchan

Preparation Time: 30 minutes
Cooking time : 30 minutes


Ingredients :

• arabi leaves - 8 to 10 (big size)
  
• methi(fenugreek seed) - 1 table spoon
  
• mustard seed - 2 table spoon
  
• garlic -4-5 cloves
  
• dry mango pieces or tamarind - 5-6 pieces
  
• red or green chilly (according to taste) -
  
• gram besan - 2 table spoon
• cooking oil -
  
• turmeric powder - 1/2 tea spoon
• bay leaves - 2
  
• salt to taste -
  

Method:


Take water (fenugreek seed) in a bowl and add methi seeds, leave it for 30 minutes. Wash all arabi leaves and cut the stems. Grind mustard seed, garlic and chilly together. Wash dry mango pieces and keep aside. Take besan in a bowl and make a batter adding water in it. Grind methi seeds in a fin paste.


Spread arabi leaves on a chopping board spread methi seeds paste on it. Add all the leaves one by one and put methi seed paste between each leaves. Fold the side leaves first and roll the leaves putting methi seeds paste . Cut the rolled leaves one inch thick and spread besan batter on the side of the piece and keep aside.


Heat cooking oil in a kadai and fry the pieces of arabi leaves till it is golden brown, take it out. Now put methi seeds red chilly pieces and bay leaves in the kadai. When it turns golden brown add grounded mustard, garlic and chilly paste, turmeric powder and salt to it. Fry it till the kadai strats leving the bottom of kadai. Add two cups of water and the fried arabi leaves cut rolls and pieces of dried mango . Cook the rolls till it becomes tender and then on low heat for five minutes. Serve hot with rice.

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Govind Bari ( gatte ki sabzi)

Preparation Time : 20 minutes
Cooking Time : 20 minutes

Ingredients :

• gram flour (besan) - 1 cup
• cumin seed powder - 2 tea spoon
• garam masal powder - 1/2 teaspoon
• turmeric powder - 1/2 tea spoon
• tomato - 2 medium size(finely chopped)
  
• onion - 2 medium size (finely chopped)
  
• garlic paste 1/2 tea spoon
• cooking oil - 2 table spoon
• green chilly - 2
  
• red chilly powder - 1/4 tea spoon(optional)
• coriander leaves chopped-
• salt to taste -
  

Method :

Mix besan turmeric powder and 1/4 tea spoon garam masala. Put water and knead into a firm dough. Now divide dough into 6-8 equal portion and roll it. Put 3 cups of water to biol in a kadai and put the rolls to boil till it is ciooked. Cut rhe rolls in small pieces. Heat oil in a kadai and fry the pieces till it is golden brown and take it out. Again heat oil in a kadai and put cumin seeds green chillies and bay leaves add chopped onion and tomatos fry till it is golden. Put cumin seed powder, ginger garlic paste, tumeric powder garam masala and pieces of besan. Fry till the oil starts leaving the bottom of the kadai. Put water and cook for ten minutes on low heat. Take it out in a serving bowl and garnish with chopped coriander leaves, serve hot. Can have with rice or chapati.

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Aaloo Kumhrauri( badi)

Preparation Time: 10 minutes
Cooking Time : 30 minutes


Ingredients :

• potato - 4 medium size
• kumharauri(badi) - 8-10
• cumin seed - 1/4 tea spoon
• cumin powder - 2 tea spoon
• garam masla - 1/2 tea spoon
  
• ginger paste - 1/2
• chilly powder - 1/4 tea spoon (optional)
• hing - 1 pinch
• bay leaves - 2
  
• coriander leaves - 1 table spoon(finely chopped)
• turmeric powder - 1/4 tea spoon
• cooking oil - 2table spoon
  
• salt to taste-

Method:

Peel potatoes, cut in to 1.5 inches and keep aside. Heat 1 table spoon oil in a kadai or a pan and fry kumhrauris till golden brown. Take out all the kumharauris and again heat the oil in the kadai . Now put hing, bay leaves, cumin seeds let the cumin seeds crackle add cut potatoes and fry on low heat for 10 minutes. Add cumin powder, ginger paste, turmeric powder, garam masal powder and salt. Now fry tlil the pan leaves the kadahi. Put kumhrauri and water and cover it. Cook it till the kumharauri becomes soft. Put it in a bowl and sprinkle coriander leaves on it and serve hot.

NB: Kumharauri ( badi) is available in the market but can be made at home too.

Ingredients:

Petha(White Pumkin) - whole
Udad dal besaan -
Hing -



Peel the whole white pumkin and grate it. Squeeze water and mix urad dal besan hing and mix it well till it is light and fluffy.Spread a plastic sheet in the sun. Now take the mixture and make big size badi(बड़ी) leave it in sun and let dry for at least two three days. Now can be preserved for whole year.

NB: The best season to make kumhrauri(बड़ी ) is March and April.

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Egg Salads

Ingredients:

• Hard bolied eggs - 8

• Mayonaise - 2 tbs

• Celery green - fine chopped ( 2 tbsp)

• Sour cream - 2tbs.
  

• Celery seeds - a pinch

• Oregano leaves - a pinch

• Ground peeper - fresh a pinch

• Salt - a pinch

Method -Chop hard boiled and cool eggs in small pieces . In large bowl add Mayonnaise , sour cream celery green chopped , seeds , oregano leaves , salt and pepper .
Mix all of them well and chill in refrigerator for three to four hours .
Serve as salads or with crackers .

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Gujhiya( Pedakiya)

Preparation Time: 30 minutes
Cooking Time : 30 minutes

Ingredients :

• refined flour(maida) - 1 cup
  
• ghee - 250 gms.
• khoya - 1 cup
  
• chashew - 15
• raisins - two tea spoon
• sugar - two table spoon
  

Method:


Sieve flour, put it in a bowl. Put 1 table spoon ghee rub it well and knead into a firm dough using water. Cover and keep aside.

Put khoya in a thick bottom pan. Cook on low heat for 3-4 minutes. Add sugar, cashews and raisins. Put aside and let it cool.

Take dough and divide it in 8-10 equal parts. Roll out in a puris and put 1 tea spoon of khoya mixture on the half portion of puri and fold. Just press it nicely with your finger tips. Now deep fry the guhjhiyas and serve at room temperature.

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