Ingredients :

1 cup rice1 cup

2 tblsp ghee

1/2 cup green gram divide (moong dal)

1/2 cup french beans chopped

1 tsp cumin seeds

1 cup cauliflower florets

1/2 cup carrots chopped

a pinch asafoetida

1 cup peas

4 cup water

1/2 tsp turmeric powder

How to make Vegetable Khichdi :

•    Wash rice and dal together.
•    Heat up the ghee in a vessel
•    And mix in cumin seeds and asafoetida,
•    when the seeds crackle mix in the vegetables and dal
•    and stir fry for 2-3 minutes.
•    Mix in rice and turmeric powder
•    And continue to stir fry for 2 minutes.
•    Mix in 4 cup of boiling water and salt.
•    Cover and stir fry on low heat up till done.
•    Serve with pure ghee.

Ingredients :

1/2 tsp onion seeds (kalonji)

salt to taste

1/2 tsp red chilli powder

250 gms ladyfingers (bhindi)

3 tsp bengal gram flour (besan)

1 tsp cumin powder

4 green chillies

1 tsp coriander powder

1 1/2 tsp fennel seeds (saunf)

1 tsp dry mango powder (amchur)

1/4 cup oil

1 tsp garam masala powder

1/2 tsp turmeric powder

1/4 tsp cumin seeds

How to make Bharwa Bhindi :

•    Wash and wipe the ladyfingers.
•    Snip off the two ends and slit on one side.
•    Mix everything bengal gram flour, 1 tsp fennel seeds
•    And all other dry masalas except cumin and onion seeds.
•    Mix in a tblsp of oil and salt and mix well.
•    Stuff this masala into the ladyfingers.
•    Heat up 3 tblsp of oil,
•    Mix in the remaining fennel seeds, cumin seeds,
•    Add green chillies and onion seeds, fry for a minute.
•    Mix in ladyfingers and stir fry for 5 minutes,
•    Cover and stir fry stirring till they are cooked.
•    Uncover and stir fry till the ladyfingers are crisp.
•    Serve hot.

Ingredients :

1/2 cup plain boondi

1/2 red chilli powder

2 – 3 red chillies

1 tsp coriander powder

s 1 tblsp bengal gram flour (besan)

1 tsp garam masala powder

3 tblsp oil

2 big size papads

1/4 tsp turmeric powder

a pinch asafietuda

1/4 tsp cumin seeds

1 cup sour yogurt(Khatta Dahi)

How to make Papad Shaak :

•    Roast papads and break into medium sized pieces.
•    Whisk everything the yogurt, besan and 1 cup of water.
•    Soak papads pieces and boondi in 2 cup hot water for 2-3 minutes.
•    Strain and keep aside.
•    Heat up oil.
•    Mix in cumin seeds.
•    When they begin to crackle,
•    mix in asafoetida and broken red chillies.
•    Fry for a minute or so.
•    Mix in red chilli powder and beaten yogurt.
•    Mix in rest of the masalas and stir continuously.
•    As it begins to boil, mix in the papad and boondi.
•    Boil for a couple of minutes and decorate with cut coriander leaves.
•    Serve hot.

Ingredients :

4 moongdal papads

1 chopped medium onion

salt to taste

1/2 cup grated cottage cheese(paneer)

2 green chillies

2 tblsp finely chopped coriander leaves

1 chopped capsicum

oil to deep fry

1 tsp chaat masala

How to make Paneer Stuffed Papad :

•    Halve the papads.
•    Prepare the stuffing by mixing all the ingredients together.
•    Roast the papads, one piece at a time.
•    While they are still hot roll to make cylinders.
•    Spoon in the stuffing carefully and serve immediately.
•    Alternatively apply little milk or water to the whole papad,
•    Put the mixture on one side and roll cylindrically,
•    Deep fry in hot oil and serve.

Ingredients :

2 – 3 pinch asafoetida

1 tsp red chilli powder

2 cup fenugreek leaves (methi) chopped

1 tsp coriander powder

3 cup bengal gram flour (besan)

salt to taste

3 1/2 tblsp mustard oil

3 1/2 tblsp Mustard Oil

1 tsp Mustard Seeds

1 crushed Red Chilli

1 tsp Coriander Powder

1 tsp Dry Mango Powder (amchur)

1 tsp Garam Masala Powder

1 -2 pinch Asafoetida

How to make Methi Gatta :

•    Mix everything methi, gram flour, asafoetida,
•    Add red chilli powder, coriander powder and salt.
•    Mix in mustard oil and enough water to knead into a firm dough.
•    Divide into equal parts and roll into cylinders.
•    Boil some water in a pot and mix in these cylinders (gattes) for 15-20 minutes.
•    Drain, cool and cut into 1″ long pieces.
•    Heat up oil to smoking point.
•    Take off the heat up and cool slightly.
•    Heat up again, mix in asafoetida,
•    Add mustard seeds and when the seeds crackle, mix in the gattes.
•    Simmr well till cokked well
•    Mix in coriander powder,
•    Mix crushed red chillies,
•    Mix garam masala powder and amchur powder.
•    For tempering use the following ingredients
•    3 1/2 tblsp Mustard Oil, 1 tsp Mustard Seeds, 1 Red Chilli,
•    1 tsp Coriander Powder, 1 tsp Dry Mango Powder (amchur),
•    1 tsp Garam Masala Powder, 1 -2 pinch Asafoetida.
•    Serve with your fevourite dishes.

Ingredients :

2-3 medium sized papads

1 tbsp curds

1/2 tsp chilli powder

1-2 pinches turmeric

1-2 pinches asafoetida

1/4 tsp cumin

1/4 mustard seeds

1 tbsp ghee

1 tsp chopped coriander

Salt To Taste

1 cup water

How to make Papad Sabji :

•    Break the papads into 1 inch squares.
•    Heat ghee in a saucepan, add seeds.
•    Add asafoetida(hing).
•    Add chilli powder and curds simultaneously.
•    Stir till curds brown
•    Add turmeric, water and salt. Boil.
•    Add papads and coriander.
•    Boil for 3-4 minutes.
•    Serve papad ki sabzi hot with chappatis.

Ingredients :

100 gms Mung Dal

1 1/2 tsp Salt

200 gms Curd

1 tsp Red chilly powder

2 Red chilly (sabut and dry)

1 tsp Dhaniya

3 – 4 Curry Leaves

1 pinch Haldi

1 pinch Soda

2 cup Oil for frying pakories

1/2 tsp Mustard seeds (motti)

2 tbsp Oil (for tadka)

How to make Pakodi Kadhi :

•    Soak the dal for 5-6 hours.
•    Strain it and grind in a grinder.
•    Strain the curd through a strainer.
•    Add 1tsp salt – 1/2tsp, red chilly powder – 1/2 tsp. ,
•    Add dhaniya – 2 tsp, mung dal paste and haldi.
•    Mix well and keep aside.
•    Now take the dal and add following spices
•    Add 1/2 tsp – salt, 1/2 tsp – red chilly powder,
•    Add 1/2 tsp – dhaniya and soda. Mix well.
•    Heat oil in a kadahi and fry pakories of small size to a golden brown color.
•    Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta.
•    Add the mixture of curd. Cook it for 10-15 minutes.
•    Add the pakories and cook for3-4 minutes.
•    Finally put the tadka of red chilly powder on pakodi kadhi.
•    Serve hot with shahi gatte and missi roti.

Ingredients :

100 gms Moong Dal

200 gms Ghee

100 gms Sugar

1/2 glass Water

10 pieces Badam

5 pieces Pista

4-5 Currants

How to make Moongdal Halwa :

•    Soak moong dal for two hours
•    And then grind it and keep aside.
•    Heat ghee in a pan and put the moong dal in it.
•    Simmer on low flame
•    See if it turns golden brown and leaves a distinct aroma.
•    Remove from the flame and set aside.
•    Heat water in a pan,
•    Add sugar and boil the mixture till sugar melts.
•    Put the moong dal mixture in sugar syrup
•    And cook on a low flame till the dal and sugar blends well.
•    Remove moong dal ka halwa from the flame
•    And decorate it with chopped dry fruits.
•    Keep it in airtight storage and Serve.

Ingredients :

1 tblsp vegetable fat (ghee)

1/2 tsp coriander seeds

oil for deep frying

a pinch baking powder

2 cup coriander leaves chopped

1 tsp red chilli powder.

1 tsp turmeric powder

1 tsp turmeric powder

2 cup bengal gram flour (besan)

4 curry leaves

salt to taste

1 tsp red chilli powder

1/4 tsp cumin seeds

2 cup yogurt

1 tsp green chillies chopped

How to make Gatta Kadhi :

•    Keep 2 tblsp besan aside for kadhi.
•    Mix remaining besan with baking powder,
•    Turmeric powder, red chilli powder and salt.
•    Mix in water little at a time to make hard dough.
•    Knead well, rest it for 10 minutes and then divide into four equal portions,
•    Roll them in cylindrical shape
•    And then boil in salted water until cooked.
•    Take off and cut into small pieces.
•    Deep-fry these pieces in medium hot oil until lightly browned.
•    Remove and leave aside.
•    Mix remaining besan with curd thoroughly.
•    Heat up ghee, mix in coriander seeds, cumin seeds, green chillies,
•    Curry leaves and stir fry for a moment.
•    Mix in besan and curd mixture, red chilli powder,
•    Turmeric powder and stir fry on low heat,
•    stir continuously, for a few minutes.
•    Mix in water, adjust salt and stir fry until it returns to medium thick consistency.
•    Mix in fried gatte,
•    Bring to a boil,
•    Garnish with cut green coriander leaves
•    And serve hot.

Ingredients :

salt to taste

1 tsp carrom seeds (ajwain)

oil to deep fry

3 cup refined flour (maida)

3 tblsp oil

How to make Khasta Puri :

•    Mix everything refined flour, carrom seeds, salt and 3 tblsp of oil.
•    Mix in enough warm water to make a firm dough.
•    Keep covered for an hour.
•    Make small size balls and roll out puris.
•    Heat up oil and deep fry the puris on medium heat till golden and crisp.
•    Serve hot.