MATRI

Ingredients:
1cup Plain flour (Maida)
1tbsp Ghee or oil
Salt to taste
1/4tsp Ajwain seeds (Carom Seeds)
Warm water for kneading
Oil for deep frying

Method:
1. Measure 1cup of Flour and add 1 Tsp of Salt and 1tsp of Ajwain seeds.
2. Then, add in 1/2 a cup of either melted clarified butter or Vegetable Oil.
3. Mix together using your hands. DO NOT MAKE DOUGH YET!!
4. Then, add in some warm water, as you start mixing the flour into dough.
DO NOT ADD IN TOO MUCH WATER!!
5. Take a roller and roll the dough till the dough becomes very thin.
6. Now, with a cookie cutter make small round shapes or in any shape you like. 7. Later prick the individual shapes with a fork, so that the dough doesn’t rise up like a puri while frying. 8. Deep fry them on a medium flame slowly. MAKE SURE THE OIL IS NOT TOO HOT, OR IT WILL BURN THE MATRIS AND WILL NOT GET COOKED INTERNALLY!!
9. Fry till they are Crispy Gold in color.
10. Cool it before you store in an air tight container.
11. Serve as snacks with tea or Coffee.

Misri Roti

“Misri Roti” the name itself sounds so delicious. This is the first recipe I learnt from my aunt. One of the easiest recipes I have ever made. It is a very yummy treat for everyone during any season and can be made in just a few mins time.

Making time: 20 mins
Makes: 25 pieces

Ingredients:
1 cup plain flour (Maida)
1 cup sugar granulated or confectionary sugar
1/2 cup melted ghee (clarified butter)
1/2 tsp cardamom powder
Mix of chopped almonds and pistachios
Pinch of Saffron

Method:
1. Pre-heat the oven at 350*F
2. Mix sugar, cardamom and melted ghee together well to get a smooth consistency.
3. Add flour to the above mixture to make nice dough.
4. Spray some nonstick spray on the baking sheet.
5. Pat and shape into flat 1/2" thick in height and sprinkle some chopped almonds and pistachios. Also, sprinkle some saffron on it.
6. Cut into desired shapes with a cookie cutter or just spread the dough flat on a baking tray and Bake for 15 mins or till it is light golden brown in color.
7. Later cut square shapes when it is a little hot.
8. Serve it cool or hot.

Malpua

Ingredients:
1-1/2 cups wheat flour
4 tbsp yogurt or curd
3 cup water
4 cup sugar
A pinch of saffron
Almonds
Pistachios

Cooking Instructions:
Syrup: Mix water and sugar in the pan and boil till it gets thicker. Add saffron to it. Check by dipping a spoon in it. It should not be too thick or thin. Keep the syrup aside.
Malpua :
1. Mix flour, yogurt and 4-8 tablespoon of water. Mixture should wrap on the spoon but it should not stick (Like Dosa Batter). Use more water if needed.
2. Heat oil in a pan. Pan should be less then half full by oil. Heat the oil on medium high.
3. When it’s quite hot, drop large ladlefuls into the oil to form circles.

4. Typically the dough will sink and line the bottom of the pan and rise up in the shape of a disc. If it sticks to the pan and doesn’t spread add a little more water or if spreads out very thin add a little more flour.
5. Fry it from both side till its golden brown and crisp. While pouring the mix keep the gas on medium high heat and reduce it while frying to make it crisp.
6. Drain and pat off the oil. Soak in sugar syrup for 2 mins.
7. Sprinkle some pistachios and almonds chopped and serve hot.

Gobi Manchurian

Gobi Manchurian Dry is undoubtedly the best Indian-Chinese dish ever. The gobi's are mixed in a all purpose flour batter, then deep fried and finally smothered with a spicy hot and sweet sauce made with asian spices. Spicy with a tingling taste of garlic and herbs, resulting in a taste you'll never forget!

Ingredients
4 cup cauliflower - separated into small florets
2 tsp ginger - minced
1 tbsp garlic - minced
3 tbsp all-purpose flour
2 tsp corn flour
1/2 tsp red chilli powder or green chilli paste
2 tsp salt
1 tsp soy sauce
1/2 tsp vinegar

For Saute
1 onion - sliced
1 green bell pepper - sliced
1 tsp ginger garlic paste
3 tbsp green spring onions - finely chopped
1 tbsp soy sauce
2 tbsp chili-garlic sauce
3 tbsp tomato ketchup
2 tsp salt as per taste
3 tbsp oil (for saute)
2 cups oil (for frying)

Method
1. Wash the cauliflower florets and microwave them in salt water for 3 minutes. Drain the water completely and pat dry with a kitchen towel.
2. Mix all purpose flour, corn flour, red chilli powder or green chilli paste, salt, ginger garlic paste, soy sauce,vinegar & little water in a bowl. Make a medium consistency and add cauliflower and toss to coat it.
3. Heat some oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep aside.
4. Now heat 3 tbsp oil in a wide saucepan on high flame. Then saute the onions, green bell peppers, ginger garlic for a few mins and once they turn slightly tender, add the soy sauce, tomato ketchup, chilli garlic sauce and salt.Garnish with Spring onions.
5. Later add the fried cauliflower, and toss everything and mix well for few minutes until the masala becomes dry.
6. Finally add the green onions and lower the heat to low flame. Keep stirring for another couple mins, then set aside.

BANANA BREAD

Ingredients:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 1/3 cup yoghurt
• 1/3 cup oil
• 2 1/3 cups mashed overripe bananas
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in yoghurt, oil and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Paneer Butter Masala

Ingredients
3 big tomatoes - pureed
250 gms paneer - cubed
2 big onions
1 bay leaf
2 cloves
1 tbsp ginger-garlic paste
1 tsp red chilli powder
3 tbsps cashewnut paste
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp tandoori masala (optional for color)
2 tsp garam masala powder
salt and lemon juice - to taste
3 tbsp butter
3 tbsp fresh cream
fresh coriander - chopped for garnish

Method
Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.

Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.

Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.

Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.


Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.

Garnish with coriander leaves. Serve the Paneer Butter Masala with any bread of your choice, pulao or simply jeera rice.

Puran Poli

Ingredients:
2 cups chana dal, soaked in water for 3 hrs
2 cups jaggery
2 cups refined flour (Maida)
1 cup Milk
1 tsp cardamom powder
Pinch of saffron (Optional)
Ghee for frying
Preparation:
1. Soak the chana dal for 3 hrs and cook it in a pressure cooker till soft. Drain out the excess water from the dal.
2. Add jaggery to the dal and mix well.
3. Grind to a smooth paste in a blender.
4. Add cardamom powder, saffron and mix well.
5. Fry the above mixture in microwave or in a pan till the batter becomes dry enough and keep it aside.
6. Mix refined flour (Maida), milk and make very soft dough. Knead very well. 7. Divide the dough into small equal portions. With greased palms, take one portion of dough and flatten it to make like a roti. Don’t make very thin roti.
8. Place 1 tbsp of the chana jaggery dough in the centre and fold the roti from all sides to cover the paste completely.
9. On a well-floured board or preferably over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches roti shape. Make sure the paste doesn’t try to slide out of the roti. Use a little flour if that happens and then roll.
10. Fry each poli on a hot, dry girdle or tava with ghee. Roast both sides till well done. Smear with ghee on both sides when done. Serve warm with ghee.

Tip: Use milk instead of water for the dough to make the roti's softer.

Sprouts Salad

Ingredients:

Green moong dal- 1 cup (sprouted)
Carrot- grated
Green chillies- 1 /2 (minced)
Red onions- 1 tbsp (fine pieces)
Coriander leaves- 2 tbsp
Peanuts- 1 tbsp (broken)
Salt- as required
Chat masala - 1tsp
Lemon juice- 1 tbsp

Other ingredients you can add to this are: Finely chopped boiled potatoes, cucumber, corn, tomatoes, and chopped apples.

Method:
Soak mung beans overnight. Drain the water and keep it wrapped in a wet towel. Then close it with a vessel and leave it aside for one full day. The next day the mung beans would sprout beautifully. You can eat it raw or partially steam it. Add the steamed sprouts to the rest of the ingredients and mix well.

Spicy Vegetable Cutlet

Vegetable Cutlet is supposed to be the most satisfying and fulfilling spicy craving for a light afternoon snack or tea time snack. It goes well with Tomato Ketchup.

Ingredients

• 2 Cups chopped Carrots, & Cabbage
• 3 Boiled and Mashed Potatoes
• 1/4 cup of Fresh Green Peas Boiled
• 2 Onions chopped
• 2 tsp Green chili and Ginger Paste
• 1tsp Garlic paste
• 1 tsp Garam Masala Powder
• 2tsp Amchur powder
• 1tsp Cumin powder
• Chopped coriander leaves
• 1tsp Red chilli powder(as per taste)
• Salt to taste
• 5 slices of Bread
• 1/2 cup of Bread crumbs
• Oil for frying

Preparations:

• Steam the chopped vegetables & peas in a pressure cooker.

• Heat 1tsp oil in a pan. Fry ginger & green chili paste for few minutes.

• Add onions fry until golden brown.

• Put the mashed potatoes, steamed vegetables and fry for 10 minutes or until it becomes dry enough.

• Mix all the masalas & salt to the vegetables and saute.

• Remove from heat and let it cool.

• Add the chopped coriander leaves.

• Dip the bread slices in water one at a time, take this out from water immediately and squeeze out the excess water.

• Put this in the above mixture and bind it well.

• Make equal sized patties out of this mixture and coat again with bread crumbs powder.

• Shallow fry the cutlets until both sides becomes brown.

• Place cooked cutlets on napkins to drain the excess oil.

Crispy Asparagus Rolls

Ingredients:
Few brown Bread slices)
1tsp Butter
2 finely chopped green chilies
Asparagus pieces peeled and trimmed
2tbsp Grated cheese
3tbsp Gram flour (Besan)
1tbsp Dry mango powder (Amchur powder)
½ tsp Garam masala
Salt to taste

Preparation:

1. Remove the side crusts from the bread slices.

2. Mix the butter, green chilies, salt, garam masala, gram flour, cheese, mango powder and keep aside for a few minutes.

3. Steam the asparagus for 5 mins and cool it down.

4. Spread the gram flour mixture on one side of the bread slices.

5. Put a piece of asparagus on the bread slice and roll it up tightly.

6. Arrange these rolls on a baking tray, brush lightly with melted butter and bake for 8 to 10mins or until crisp and golden brown.

7. Serve hot with Tomato ketchup, or any sweet chilly sauce.

FREEDOM TOAST

'Freedom Toast', a simple and a quick breakfast/snack I learn’t from my mom. It’s not too fancy, but a filling and a tasty snack served anytime in just minutes.Ingredients:
Bread slices (Brown /white)
3tbsp sooji/rava (Semolina)
3-4 tbsp Curd or Buttermilk
1/2 red onion chopped
1/2 cup grated carrot
2 green chili finely chopped (as per taste)
1tbsp chopped coriander leaves
Salt & Pepper as per taste
Preparation: 1. Mix all above ingredients to a thick batter. Make sure that the batter is not thin and sticks well on the bread. 2. Spread a thin layer of the batter on one side of the bread. 3. Heat a griddle or tava, add a tsp of butter and place the bread on it.
4. Cook on medium heat for 2 minutes or until it gets brown and crispy. Flip and cook for another minute.
(Do not try to move the bread around on the griddle when cooking or you will end up with batter stuck all over your griddle. Once the side is cooked it can be flipped quite easily.)
Slice into triangles and serve with a dollop of ketchup or any chutney of your choice.

PITHOD/ KHANDVI

Pithod is my favorite dish which i learn't from my grandmother. And of course everyone knows grandma's cooking is always the best :)Ingredients:
1cup curd
1cup Gram flour (Besan)
1 cup water
Salt to taste
1 pinch Turmeric powder
2 pinches red chilli powder
1tsp lemon juice
Preparation:
1. Mix all the above ingredients and blend it togther in to a smooth paste.2. Fry the batter on a medium flame till it becomes thick and starts to leave the pan sides or doesn't stick to your finger.3. Once above step is done, immediately spread the batter on a round plate evenly and sprinkle some red chilli powder. Spreading it too late may cause the batter to dry and will not spread evenly.4. Leave the above spread for about 15mins and then roll over slowly without breaking and cut in to small round shapes.
Garnishing :
1. Fry little mustard seeds, cumin seeds, curry leaves in 1tsp ghee and spread over the cut round shapes of pithod.
2. Garnish with coriander leaves.

Black Forest Cake

Ingredients for Cake:

1 tin condensed milkmaid

280 grams Maida (all purpose flour)

2tbsp Cocoa powder or drinking chocolate

1 cup sugar

1tsp Baking powder

2tsp Baking Soda

120 ml melted butter

100ml Milk

Chocolate essence 1tsp

Diet Coke if needed instead of water

Preparation:

1. Pre heat the oven for 350 degrees F (175 degrees C)and grease the baking pan with cooking spray and spread some flour over it

2. Sieve the Maida (all purpose flour), baking powder, baking soda, sugar, cocoa powder and keep aside.

3. Beat the condensed milk using a hand beater for a while and later add the essence.

4. Add the above dry ingredients little by little alternating it with milk and melted butter to the condensed milk batter. If required add some diet coke instead of water to get the smooth flowing consistency.

5. Put the batter in the baking dish and bake till the tooth pick comes out soft like crumbs. It takes approximately 35mins to bake. Allow to cool.

Ingredients for Icing:

1/2 tin canned cherries and syrup

1 cup fresh whipped cream

3 tbsp powdered sugar

4 tbsp grated dark or plain chocolate

1/2 tsp vanilla essence

To make whipped cream icing:

1. Beat the cream over a tray of ice cubes with a hand beater. Do not overbeat. It should form soft peaks. Add in the sugar and essence. Mix gently. Put some icing in the icing bag for final decorations and leave the rest in the bowl. Keep both in the refrigerator.

2. Slice the cake into 2 horizontal halves. Place on a tray on a mesh. Sprinkle 2-3 tbsp syrup of cherries on each half. Allow to soak for 10 minutes.

3. Spread the cream icing on lower half of the cake. Transfer to a cake plate. Place the cherries on the cream. Save a few for topping decorations.

Place the other half of the cake on top of the lower layer. Spread a little more icing on top and decorate the top edges and bottom edges with the icing nozzles. Spread the chocolate flakes all over and decorate it with cherries.

Tips:

1. You can also grate the chocolate bar using a peeler for a very different stylish curly look.

2. Instead of cooking sprays baking sprays are available in the market with just a touch of baker's flour for a convenient one-step spray that lets baked goods slide right out of the pan.

MUTTER PANEER KI SABZI

MUTTER PANEER is one of the delicious and favorite dishes of the northindians. Combination of soft paneer (Cottage cheese) chunks dunked in a rich tomato and onion based gravy is a must for all those who love paneer.Ingredients:
2½ cups paneer (cottage cheese), cut into cubes lengthwise
¼ cup green peas, boiled or frozen
¼ cup onions, diced
2 tablespoons butter 1 teaspoon chilli powder
2 cups fresh tomato purée
1 teaspoon cumin seed (jeera) powder
½ teaspoon garam masala
¼ cup milk
¼ cup fresh cream
1tsp Honey
salt to taste

To be ground to a paste:
1 cup onion, chopped
(1") piece ginger
6 to 7 garlic
2 tablespoons broken cashewnuts

Method:

1 .Heat the butter in a pan, add the ground paste and cook till it is light brown in color.

2. Add the chilli powder and tomato purée and cook for a few minutes.

3. Add the jeera powder, garam masala and 1/4 cup of water and cook for some time till the oil separates from the masala. Keep aside.

4. In another pan, melt the butter, add onions and cook till the onions are lightly browned.

5. Add this to the tomato gravy, along with the peas, milk, cream, honey, paneer, salt and allow it to come to a boil.

6. Serve hot with Naan.

Naan

Naan is a flatbread made in India and other surrounding countries. Naan is like pita bread, yet softer. It is made in wide varieties like Garlic naan, Plain naan, Paneer naan etc. It is usually served with a combination of dals and vegetable curries.

INGREDIENTS:

• 1 package active dry yeast
• 2 teaspoons sugar
• 3/4 cup warm water
• 1 1/2 cup all purpose flour (Maida)
• 1 teaspoon salt
• 1/4 cup ghee
• 3 tablespoons plain yogurt
• melted butter for brushing

PREPARATION:

Add sugar and yeast to ¾ cup warm water. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.
Combine flour and salt in another bowl. Add yeast water, yogurt, and ghee and begin to knead for 5-10 minutes, until the dough soft. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled. Preheat oven to 425. Divide dough into 8-10 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking tray and brush with melted butter. Cook in oven for 8 minutes or until lightly browned and puffed up.

Dal Makhani

Dal Makhani is a delicacy of NorthIndia filled with rich proteins and fiber .It is one my favorite dishes simmered with ghee tomatoes, onions, lentils and beans along with ginger, garlic and few other spices (garam masala). Dollops of fresh cream and butter provide for the rich finishing touch. Garnished with finely chopped coriander leaves and fresh cream. Dal Makhani takes longer to cook than the split dals, but the result is worth it.

Ingredients:
1 cup Whole Urad or black gram lentil
1/3 cup Kidney beans (Rajma)
1" stick Cinnamon (dalchini)
2 Cloves(laung)
2 Cardamoms (elaichi)
2tsp Red chilli powder
1 tsp turmeric powder
3-4 tbs Ghee or butter
1 tsp Cumin seeds (Jeera)
1 tbsp minced ginger & garlic
1 medium onion chopped
1½ cups fresh tomato pulp
1/2 tsp Garam Masala
Salt to taste
Pinch of hing (Asafetida)
Garnishing:
1/2 cup fresh cream.
2 tbsp Chopped coriander leaves

Method:

Wash and soak black Urad whole and Rajma overnight. Cook the soaked dal and rajma in 5-6 cups of water with salt. Whisk well till the dal is almost mashed.
Heat oil or butter in a thick bottomed pan. Add cumin seeds and hing, let it crackle; later add laung, dalchini, and elaichi. Add ginger, garlic, chopped onions, and cook till light golden brown in color. Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed. Later add red chili powder and turmeric. Add mashed dal and rajma to this mixture and little water (desired consistency). Simmer at a very slow flame for 15-20 minutes.
Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.
Serve hot with Naan or Paratha or with Rice.

Tips: You will require 4 medium tomatoes to make 1½ cups fresh tomato pulp.

RAVA IDLI

Ingredients:
Rava (Semolina) 11/2 cups
Sour yoghurt ½ cup
Cashew nuts ¼ cup
Grated Ginger ½ tsp
Green Chillies 4 (Chopped finely)
Curry leaves a few
Coriander leaves ¼ cup (Chopped finely)
Mustard seeds ¼ tsp
Jeera ½ tsp
Ghee 2 tbsp
Salt to taste

Method:
1. Fry rava in a tsp of ghee for about 40seconds. Beat yoghurt and add rava to the sour yoghurt and keep aside.
2. Melt some more ghee and pop up the mustard seeds, jeera, cashews, curry leaves, green chillies, ginger and add to the above mixture.
3. Add coriander leaves and salt to the yoghurt mixture.
4. Set aside for 10mins.
5. Pour in idli moulds and steam for 12mins.
6. Serve it with coconut chutney, sambhar.