SAMOSA CHATPATA

SAMOSA CHATPATA
TIME : 30 MIN
INGREDIENTS :
METHODS : 1 bowl flour,1 tsp kalonji (onion seeds ),1 potato , 5-6 curry leaves , ½ bowl coriander leaves , 2-3 green chillies , 1 inch ginger ,5-6 garlic , 1/2 tsp corriander seeds , 1 tsp cumin seeds , ½ onion ,1/2 turmeric pwd , water , oil as required and salt to taste.
FOR DOUGH :
1. Make well in the flour , add warm 1 tbsp oil , salt , kalonji and mix well .
2.Now knead the soft pliable dough adding water as required .
Cover with moist cloth and keep aside for 15-20 min.
3.Knead again to make soft .
FOR FILLING
1.Boil potato , peel and mash . GREEN PASTE - Grind curry leaves , coriander leaves , green chillies , ginger- garlic , corriander seeds .
2.Heat very little oil put cumin seeds , sliced onion , green paste , turmeric pwd and mashed potato and salt to taste and cook for 2 min.
FOR SAMOSA :
1. Take a medium size ball of dough and roll it round , cut with knife into half ( semicircle ).
2.Apply water on all the sides of semi circle and in the hand make a cone shape . Put filling and close the opening .
3. Make 4 samosas , heat oil in kadhai when oil is hot put samosas and fry till golden brown on medium flame or else they will be oily.
4.Eat with ketchup , green chutney , tamarind chutney or fried green chilly .
TIPS :
1.While boiling potatoes in cooker , water should be under the grid and not above . Always put potatoes on grid to avoid over cooking and stickiness .
2. No need of tempering . All the ingredients can be directly added to mashed potato and can be used as filling Tempering only increases the flavor .
3.Oil used for tempering should be very little for cumin to splutter, filling should be non oily for comfort of filling samosas .
4. Heat oil in kadhai when oil is hot put samosas and fry till golden brown on medium flame or else they will be oily .

ALOO PARATHA ZATPAT

ALOO PARATHA ZATPAT

TIME : 20 Min
INGREDIENTS : 4 potatoes , 25o gm wheat flour , water to knead , 2 tsp red chilli pwd , 1 tsp turmeric pwd ,1tsp corriander-cumin pwd , salt to taste and 2 tbsp oil/ghee.
METHODS :
1 Knead the flour----flour + water + salt + oil .And cover and leave it for 10 -15 mins.
2. Boil potatoes in cooker on a grid to 2 whistle, peel and mash them.Add red chilli pwd , corriander-cumin pwd , turmeric pwd and salt.
3.Take a small ball of flour and give the shape of bowl in the hands itself fill the potato filling and close the opening to make a ball again.
4. Roll it thick ; use dusting flour as required and cook on griddle ( tawa ) from both the sides and put oil on the sides while cooking .

TIPS :
1.While boiling potatoes in cooker water should be under the grid and not above . Always put potatoes on grid to avoid over cooking and stickiness
2. If you keep the kneaded flour in fridge for sometime it will be easy to roll.
3. Put paste of green chillies + coriander leaves + cumin +corriander instead of red chilli pwd , corriander-cumin pwd if u have time .Tastes great .
4. Accompaniments: curd.

MINT CHUTNEY

MINT CHUTNEY

INGREDIENTS: ½ bunch mint , 5-6greenchillies , 8-10 curry leaves , 1/2lemon , salt to tasteand oil for seasoning.
METHOD:
1. Grind mint , greenchillies curry leaves , lemon and salt in a mixer.
Season with mustard seeds and curry leaves.

TIPS:
1. Very nutritious, stomach coolant, eases cramps in stomach. .
2. Consume fresh
3. Break the green chillies in two with hand and then grind.
4. Great accompaniment for kebabs, pakodas , sandwiches and bhajiyas
5. Corriander can also b added to mint chutney.

PUMPKIN [KADDU ] [BHOPADA ] BONDE / BHAJE

COOKING TIME : 20 MIN
INGREDIENTS : 250 gm pumpkin , 1 bowl wheat flour [ atta ] , ¼ bowl besan [gram flour ] , 1 bowl sugar , 10 gm sesame seeds , 10 gm poppy seeds , oil to fry , cardimom [elaichi] pwd , a pinch of salt.
METHOD :
1. Peel the pumpkin skin and cut it into square pieces wash them and put it into bowl ; no water at all .
2. Now put this bowl on the gridle in the cooker , put water in the cooker and let it cook for 1 whistle only.
3. When cold mash it and mix flour , besan , sugar , cardimom pwd , sesame seeds , poppy seeds and salt. Adjust the flour till the batter is of thick consistency to make bhajiyas.
4. Heat oil in kadhai and fry until golden.
TIPS :
1. No water in the batter ,absolutely no no.

TONDLI FRY

TONDLI FRY
TIME : 15MIN
INGREDIENT : 250gm tondli ,6-7 greenchillies , coriander leaves to garnish , 1/2tbsp oil , 1tsp mustard seeds , 1tsp cumin , 3-4 curry leaves, 1/2tsp turmeric pwd ,1/2 tsp red chilly pwd , 1tsp coriander pwd , coriander leaves to garnish and salt to taste .


METHOD :
1.Cut tondli into small pieces [ slit lengthwise into 4 and then cut into small pieces ] . Chop greenchillies , coriander leaves .
2. Heat oil and turn off the flame ; add mustard , cumin , green chillies , curry leaves , turmeric pwd , red chilly pwd , coriander pwd ,tondli and salt to taste . Mix and cover and cook for 4-5 min.
3. Garnish with coriander leaves and serve hot with roti.
TIPS :
1. use very little oil and red chilli pwd .

CUCUMBER RAITA

CUCUMBER RAITA
TIME : 10MIN

INGREDIENTS : 1Cucumber , 1/2 bowl curd , few coriander leaves , 3-4curry leaves , 1 /2green chilly , 1/2tsp mustard seeds , 1/2tsp cumin seeds , oil for tempering , salt to taste .
METHOD:
1.Grate cucumber , chop coriander leaves and green chilly . Mix cucumber , coriander leaves and curd .
2.Heat oil for tempering and switch off the flame , add mustard , cumin ,green chilly and curry leaves .
3.Put this tempering on the cucumber + curd + coriander mixture . Mix well . Add salt.
TIPS:
1.Tomato can be added.
2.Best accompaniment with khichadis , masala bhat , biryanis , pulavs .
3.Good salad .
4.Eat fresh.
5.Add salt when eating otherwise it turns watery.

RAVA LADOO

RAVA LADOO

TIME: 30MIN

INGREDIENTS: 1bowl rava, 1and 1/4bowl powdered sugar, 1/2bowl grated coconut, 15-20almonds ,20-25raisins, 1tbsp ghee, 5-6 cardimom, 2-3tsp milk.
METHOD:
1. Sieve and clean rava put it in closed tiffin/container and steam it in the cooker [on the grid] to 9-10 whistle.
2. 2. Grate coconut ,grind sugar and cardamom ,chop almonds ,add raisins and mix all these with the steamed rava properly.
3.Add ghee and sprinkle very little milk and make ladoos.
TIPS:
1. Very simple yet nutritious.
2. You can also add other dry fruits like cashewnuts depending on the season as cashewnuts are hot.

BHINDI POTATO FRY

BHINDI POTATO FRY


INGREDIENTS:1/4kg ladyfingers [bhindi], 1potato, 1/2 lemon, 1tsp cumin, 1/2tsp turmeric pwd, 1tsp coriander pwd, 2tsp red chilly pwd, 1tbsp oil , salt to taste.

METHOD:
1. Wash and wipe the bhindi with the dry cloth. Cut into thin circles with dry knife. Peel and cut the potato in thin pieces.
2. Heat oil preferably in non-stick khadai , add cumin, turmeric powder and potatoes and fry crispy. Now add red chilly pwd , coriander pwd and bhindi mix all the ingredients by picking up the khadhai with both hands.
3. Don’t cover the lid and let it cook for 8-10min ; occasionally stir by picking up the khadai.
4. Turn off the flame when done and add salt and lemon juice.
TIPS:
1. Bhindis must be wiped dry and chopping board and knife must be dry or you can apply lemon juice to knife to avoid stickyness.
2. Avoid using ladle to stir to avoid stickyness.If ladle is used stir minimum.
3. Preferably use non-stick khadai ; any other khadai can be used.

MARATHI KADHI

MARATHI KADHI

INGREDIENTS:
3-4Green chillies, 8-10curry leaves, handful corriander leaves and12-15 garlic cloves, 1 bowl curd and 2 tbsp chicken pea flour[besan], 1tsp cumin, 1/2 tsp turmeric pwd , salt to taste and2-3 glasses water.




METHOD:
1. Grind green chillies, curry leaves, corriander and garlic[green chutney].
2. Churn curd and chicken pea flour[besan]. Add water and churn again.
3. Heat oil, put cumin, green chutney and turmeric. Let it cook for 2 min and pour the churned mixture.
4. Let it boil for7-10 min and stir on and off. Now add salt and boil for 2 min.

TIPS:
1. Keep on stirring on and off or else kadhi boils and spills.
2. Salt must be added at the end when you are turning off the flame, otherwise the kadhi curdles[spoils].

PALAK KHICHADI

PALAK KHICHADI

INGRIDIENTS:
1onion , 1/2bunch spinach[palak], 8-10garlic cloves, 5-6curry leaves , 1/2tsp mustard, 1tsp cumin, , 2-3whole red chillies, 2 small bowlrice and 1 small bowl turdal , 1tbsp oil , 1/2tsp turmeric, 1tsp red chilli pwd , corriander leaves,
water, salt to taste


METHOD:
1. Chop onion, tomato, spinach[palak], crush garlic .
2. Clean and wash rice and dal and keep aside.
3. Heat oil in cooker, add mustard, cumin, garlic, whole red chillies, curry leaves and onion. When pinkish red add turmeric. red chilli pwd and spinach. Let it cook for 2min and add rice and dal.
4. Fry for 3 min and add water, salt and cover the lid. Pressure cook to 3whistles.
5. Sprinkle corriander and serve hot.

TIPS:
1. Rice and turdal ratio is2:1.
2. water to add is 2glasses.
3. Any other dal[moongdal, black urad dal can be substituted for turdal.
4. Highly nutritious, iron rich , easy to cook, digest and good for patients.

SPRING ONIONS BHAJI

SPRING ONIONS BHAJI

INGREDIENTS:
1 bunch spring onions, 8-10 garlic cloves , 1tbsp oil, 1tsp mustard seeds, 1/2tsp turmeric powder, 1tsp red chilly powder, 1tbsp gram flour [besan], salt to taste.

METHOD:
1. Wash the spring onions . Separately chop the white onions part and the green part. Crush the garlic cloves.
2. Heat oil and turn off the flame;put mustard and turmeric powder and immediately put garlic. Turn on the flame and add white onions. Let it cook for 1 min and add red chilly powder and green part of the onions.
3. Cover it and cook for 2-3 min. Now add gram flour [besan]and stir continuously till it forms a ball. Donot cover at all. Add salt .
TIPS:
1. Very nutritious and goes well with chapati.

BRINJALBHARTA

BRINJAL BHARTA


INGREDIENTS:1 brinjal, 1onion, 3-4green chillies, 1tomato, 8-10garlic cloves, 1tbsp oil, 1/2tsp mustard seeds, 1/2tsp cumin, , 4-5curry leaves, 1/2tsp turmeric pwd, 1tsp red chilli pwd, 1/2bowl coriander leaves.
METHOD:
1. Apply oil on the brinjal skin and roast it, then cover with a big bowl.
2. Chop onion, green chillies, tomato, crush garlic, remove the skin of brinjal and mash it.
3. Heat oil, add mustard, cumin, garlic, curry leaves, onion and green chillies. Fry till pinkish red. Add turmeric, red chilli and tomatoes. Cook for 2 min.
4. Add brinjal, cook for 3 min and sprinkle corriander .
TIPS:Add grounded roasted peanuts to enhance the nutritional value and taste.

CHICKEN VARHADI

CHICKEN VARHADI[VIDHARBHA]

INGREDIENTS:1kg chicken, ginger-garlic paste, garam masala, oil , salt to taste and water.
METHOD:
1. GINGER-GARLIC PASTE:Make a paste of 2inch ginger+ 1/2 bowl garlic+ 1/2 bowl coriander leaves + 3-4 green chillies . Heat 1tbsp oil in cooker add 1bay leaf, 1tsp turmeric pwd, 1/2tbsp ginger-garlic paste, chicken , salt and ½ glass water. Cook to 3 whistles.
2. GARAM MASALA:1bay leaf[tejpatta], 5-6 peppercorn[mere], 3-4 cloves[lavang], 1/2inch cinnamon[dalchini], 1 large cardamom, 1 green cardamom, 1 star anise [chakraphool], 1 black stone flower[dagadphool], 1 mace[jaipatri]2tsp poppy seeds[khas-khas], 2tsp sesame[til], , 2tsp corriander seeds[dhane], 1tsp black cumin[shahi jeera], 1 tsp cumin seeds[jeera], 3-4nos. fenugreek seeds[methi]- On the gridle[tava] heat all the spices[without oil] one by one and keep it aside. Put 1tsp oil and heat 7-8 red chillies . Now first grind all these dry spices. On the gridle heat 1/2tbsp oil and fry 1sliced onion till golden brown when done add 10gms coconut pieces/grated coconut;grind this into smooth paste with the dry spices.
3. Heat 3 tbsp oil , add 1bayleaf, sliced 1/2onion, 1/2tbsp ginger-garlic paste , 1tsp turmeric pwd, 3tsp chilli pwd, finely chopped medium size tomato, 1/2 bowl coriander leaves, cooked chicken [don’t add water]and salt. Cover the lid and cook for 5 min. Take out dry chicken to eat.
4. Now add water from cooker and water as required and let it cook for 10-12 min. Sprinkle corriander leaves and serve hot.

TIPS:
1. when summer season sesame seeds can be avoided for its hot properties.
2. Tastes great with rice and paratha or phulkas.