Dum Aloo

Ingredients-250 gms. baby potatoes
2tbsp. onion paste
2tbsp. tomato puree
1 tsp. gingergarlic paste
1/4tsp.turmeric powder
1/2 tsp.red chilli powder
1/2 tsp. coriander powder
salt to taste
1 cup coriander leaves
oil for cooking
Method-Boil the baby potatoes
Peel the skin and deep fry it.
Heat oil in the pan add the onion paste when the paste turns brown add gingergarlic paste.
Then add the tomato puree.
When the bubble starts forming add salt spices
Add in the fried baby potatoes mix well add 1 cup of water
Cook for 2 min. garnish with coriander leaves.

Masoor- Doodhi

Ingredients-150 gms.whole masoor daal
50 gms. cut pcs. of doodhi(white guord)
1 onion
1 tomato
1 tsp.cumin seeeds
1/4tsp.turmeric powder
1/2tsp.red chilli powder
1/2tsp.coriander powder
salt to tase
2 tbsp. cooking oil
1cup coriander leaves
Method-Boil the Masoor daal and doodhi in the pressure cooker
Heat oil in the pan add cuminseeds
When the seeds start crackling add the cut pieces of onion
When the onion turn brown add tomatoes salt and spices
When the tomatoes are done add daal boil for 2min.
Garnish with coriander leaves

Arbi sabzi

Ingredients-250 gms.Arbi
1onion
1tomato
1/4 tsp. turmeric powder
1/2 tsp. red chillli powder
1/2 tsp. coriander powder
salt to taste
oil for cooking
1 cup coriander leaves
Method-Boil the Arbi in the pressure cooker
Remove the skin cut into round pcs.and deep fry it
Heat 2 tsp. oil in the pan add cut pcs. of onion
W hen the onions turn brown and tomatoes and spices salt.
Add fried pcs. of Arbi mix well it is a dry vegetable.

Urad-Moong bhajiya

Ingredients-100 gms. urad daal
100gms.Yellow moong daal
50 gms. cut pieces of onion
1 green chilli
1 cup coriander leaves
salt to taste
oil for cooking
Method-Soak the urad and moong daal for 3to4hrs.
Grind it to thick paste
Mix onion pcs.green chillipcs. coriander leaves add 1 tsp . of hot oil to this batter and mix well
Deep fry like bhajiyas

Royal Salaad

Ingredients-1cup mix vegetables(carrot,onion,radish,tomatoes capsicum)
1 cup mix sprouted beans
1 cup mix fruits
1 cup mixture of coriander,mint,spring onion leaves
1tsp. lemon juice
1tsp. chaat masala
Method-Mix all vegetables,sprouted beans,fruits
Mix lemon juice chaat masala
Garnish with coriander leaves,mint leaves and spring onion leaves

Tomato Garlic pulao

Ingredients-150 gms.Basmati Rice
1purried tomato
1tsp.ginger garlic paste
1tsp. cuminseed
salt to taste
2 tbsp. butter
1 cup mint leaves
Method-Heat butter in the pan add cuminseeds
When the cuminseeds start crackling add ginger garlic paste tomato puree.
when the bubble starts forming add the clean and washed rice mix well
Add 2 cups of water cook till rice is tender.
Garnish with mint leaves

Methi Bhajiya

Ingredients-100gms.Fresh Methi leaves
150 gms. gramflour
salt to taste
1 green chilli
A pinch of sugar
1tsp. curd
oil for cooking
Method- Wash cut the methi leaves in small pcs.
Make a batter of gramflour,salt curd sugar adding 1 tsp. hot oil to it.
Add methi leaves to it mix well.
Fry out bhajiyas.

Vegetable Pulao

Ingredients-100 gms. mix vegetable
150 gms.Basmati Rice
1tsp.cumin seeds
1tsp.whole masala(Black pepper,cardomom,cinamom bay leaves)
1onion
1tomato
1tsp. red chilli powder
1/4tsp.turmeric powder
1tsp. coriander powder
2tbsp. butter
salt to taste
1cup coriander leaves
Method--Heat butter in the pan add cuminseeds and whole masala
Add cut pcs. of onions when they turn brown add tomatoes
When the tomatoes are done add salt spices and mix vegetables
Add rice mix well add 3 cups of water and cook
Decorate with coriander leaves

Spinach Beetroot

Ingredients-250gms.spinach leaves
1 white beetroot
1 onion
1 tomato
1 tsp. ginger garlic paste
1/4tsp.turmeric powder
1tsp.red chilli powder
1tsp. coriander powder
salt to taste
2 tbsp. oil for cooking
! cup coriander and mint leaves
Method- Boil the white beet root and cut into pieces.
Cut wash the spinach
Heat oil in the pan add cut pieces of onions
When the onions turn brown add tomatoes salt spices.
When the tomatoes are done add spinach boiled beetroot pieces and mixture of coriander leaves and mint leaves.Cook till tender.
Enjoy with rice or roti

Mango lassi

Ingredients-1 cup Ripe mango pulp
2 tbsp. curd
2 tbsp. sugar
1 tsp. cardomom powder
1/2 cup cold milk
Method -Mix all the above ingredients
Blend it in the mixer
Decorate it with mango pieces

Chickoo Milk shake

Ingredients-3to4ripe chickooes
1 tbsp. sugar
1/4tsp.cardomom powder
1 big glass cold milk
Method-Peel cut remove the seeds of chickoo
Mix the cut pieces of chickoo with cold milk
Add sugar and cardomom powder
Blend it in the mixer

Rava Pancake

Ingredients-100gms.Rava
1cup buttermillk
salt to taste
oil for cooking
Method-Make a batter of rava salt butter
Let it remain whole night.
Apply little oil on the non stick pan and roll out pancakes.

Curried Turai

Ingredients-250gms.Turai
1t0mato
1tsp.cuminseed
salt to taste
1/4tsp.turmeric powder
1/2 tsp.red chilli powder
1 tsp. coriander powder
1tbsp. oil for cooking
1 cup coriander leaves
Method-Peel and cut turai into cubes
Heat oil in the pan add cumin seeds
Make puree of the tomato
When the cumin seeds start crackling add tomato puree salt spices .
When the bubble starts forming add cut pieces of turai coriander leaves mix well
Add 1 cup of water cook till turai is tender.
Eat with rice or roti

Cabbage bhajiya

Ingredients-1 cup shredded cabbage
100 gms. gramflour
1 green chilli
1 cup coriander leaves
salt to taste
oil for cooking
Method-Make a batter of gramflour adding water and 1tsp. warm oil
Add shredded cabbage chilli pcs.salt and coriander leaves.
Mix well fry out as bhajiya
Eat with chutney or tomato ketch up

Pasta

Ingredients-1cup pasta
2tbsp.salsa sauce

1tsp.oil for cooking
Method-Boil the pasta till tender
Heat oil in the pan add the salsa sauce
Drain the water from the boiled pasta mix Pasta with this sauce in the pan.
Enjoy it

Rajma Bhel

Ingredients-100 gms. boiled Rajma
1 00gms. mix. of bhel
100gms.mix.of cut pieces of onion,green chillies,coriander leaves
1tsp. chaat masala
Method-Boil the Rajma
Take a bowl put in the Rajma,mix. of bhel,cut pieces of onion,greenchilli,coriander leaves
Mix well sprinkle chaat masala.

Moong -Peas

Ingredients-100gms.yellow soaked moong daal
50gms. peas
1tomato
1tsp. cumin seeds
1/4tsp.turmeric powder
1/2 tsp. red chilli powder
salt to taste
oil for cooking
1 cup coriander leaves
Method-Heat oil in the pan add cumin seeds
When the cumin seeds start crackling add the cut pieces of tomatoes,salt, spices
When the tomatoes are done add the soaked moong daal and peas.
Cook till they are tender adding 1 cup of water
Decorate with coriander leaves

Cheese toast

Ingredients-2 slices of bread
1 slice of cheese
1 tbsp. cut pcs. of mix salad leaves
Method-Place one slice of bread on the frying pan.
when the slice gets warm place the slice of cheese on it and spread the mixture of salaad leaves on it.
Place the other slice of bread on it.
Toast it from both the sides till it turns brown.
Enjoy it with tomato ketchup.

Mix vegetable noodles

Ingredients-200gms. noodles
1cup mix vegetable(Carrot,peas,cabbage,capsicum)
1 bunch of spring onion
salt to taste
1/4tsp. turmeric powder
oil for cooking
Method-Boil the noodles adding a pinch of salt and turmeric powder.
Drain off the water and cut the noodles.
Heat oil in the pan and add cut pieces of spring onion
when the onions turn brown add the mix vegetable mix well and cook till the vegetables are tender.
Then add the boiled noodles ,salt as per taste and mix well.
Decorate with spring onion leaves.

Bitter guord fry

Ingredients-100 gms. bitter guord
salt to taste
2tbsp. chaat masala
oil for cooking
Method-Peel and cut the bitter guord pieces into round pcs.
Marinate it with salt and keep aside for two hrs.
Squeeze out the water and deep fry it .
Sprinkle chaat masala over it.