Ingredients

500 gram hare singhade (fresh water caltrop)
1/4 teaspoon cardamom powder (elaichi)
125 gram sugar
5-6 cashew nut (kaju)
100 gram thickened milk (mawa)
5-6 almond (badam)
1 tablespoon clarified butter (ghee)
1 cup milk (doodh)
Few drops of yellow colour (peela rang)

How to make Singhade Ka Halwa

• Peel singhade and grate them.
• Fry singhade in a pan with ghee.
• Grate thickened milk and add to the above until it becomes light brown.
• Boil milk, sugar and 1 cup milk in a container.
• Add thickened milk and stir continuously until it thickens.
• Then add 2-3 drops of colour and remove it from the flame.
• Garnish with cardamom powder and finely chopped almond and cashew nuts and serve hot.

Ingredients

1 cup Kuttu Ka Atta (Buckwheat Flour)
1 tablespoon Oil
1/4 cup Coriander Leaves (chopped)
Water for kneading
1 Potato (boiled and mashed)
Oil for deep frying
2 Green Chilies (chopped)
Salt to taste

How to make Kuttu Ki Puri

• Take kuttu, coriander leaves, potato, green chilies, 1tablespoon oil and salt in a flat-bottomed vessel. Add water gradually to knead a little firm dough.
• Make small round balls of the dough and roll out each ball to form a puri / poori.
• Heat oil in a frying pan and fry till the puri turns dark brown.
• Make all puris like this from the remaining dough, repeating the above-mentioned step.
• Kuttu ki puri is ready to eat. Serve with aloo ki sabzi or green chutney.

Ingredients

4 large ripe banana (pake kele)
2 tablespoon clarified butter (ghee)
½ cup milk
75 gram coconut
2 cup sugar
½ cup crushed walnut (akhrot)

How to make Kele Ki Barfi

• First of all peel banana and mash them.
• Now cook mashed banana along with milk in a pan until milk dries up.
• Then add butter and stir continuously till it turns brown in color.
• Now add sugar, grated coconut and walnut and stir.
• Then remove it from the flame.
• Now grease a plate with butter and spread the mixture in the plate.
• Its thickness should be ½”. When it settles to be cut in pieces, cut barfi in desired shape.
• Finally garnish with dry fruits and serve.

Ingredients

1/2 cup pumpkin (kashiphal)
1/2 teaspoon mustard (raai) powder
2 cup curd (dahi)
1/4 teaspoon rock salt (kala namak)
1/4 teaspoon salt (namak)
1/2 teaspoon cumin powder (jeera)

How to make Kaddu Ka Raita

• Grate kashiphal (kaddu) and boil in 1/4 cup water at low flame.
• When water dries remove it from the gas and let it cool.
• Beat curd and mix all the ingredients along with kaddu (pumpkin).
• Serve it chilled.

Ingredients

4 Raw Banana (cut into chips)
1 tablespoon Sweet Sauce
1 tablespoon Chat Masala
1 tablespoon Green Coriander (chopped)
2 tablespoon Oil
1 tablespoon Chili Sauce

How to make Kacche Kele Ki Chaat

• Dip the bananas in cold water for 30 minutes.
• Deep fry all the bananas, till they become golden brown.
• Put the bananas in a plate and add chat masala and sauces.
• Mix and garnish with coriander.

Ingredients

1/2 medium-sized (100g/4oz) Aubergine
50g/2oz/ 1/2 cup freshly grated coconut
1 tablespoon natural plain yogurt
2 small carrots (100g/4oz)
1 teaspoon garam masala
100g/4oz/1 cup peas
3 medium-sized tomatoes, roughly chopped
100g/4oz/1 cup French beans
2 tablespoon chopped, fresh green coriander
1 medium-sized potato (100g/4oz)
1 1/4 teaspoon salt
4 fresh hot green chillies
2 tablespoon white poppy seeds

How to make Vegetable Curry

• Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
• Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
• When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

Ingredients

5-6 medium size Tomatoes / Tamatar
2 Green chili (finely chopped)
Gram Masala to taste
100-150grams Paneer grated or mashed
1/2 teaspoon turmeric powder
1 tablespoon grated cheese
1 Onion finely chopped
Finely chopped Coriander leaves
1 tablespoon oil
Salt, Red chili powder to taste.

How to make Stuffed Tomato

• Wash the tomatoes and set dry.
• Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
• Heat oil in a kadhai add chopped onions and green chilies till tender.
• Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.
• Add paneer ,mix well and cock for a minute.
• Fill tomatoes with the mixture.
• Top with grated cheese and chopped coriander.
• Place tomatoes in a cooker container . put little butter and pressure cook for one whistle. (or you can also bake it in a hot oven at 200 degree c for 20 minutes.
• Serve the stuffed paneer tomato hot.

Ingredients

200 grams Rajma (kidney beans)
1/2 teaspoon Cumin seeds
3 nos. Onions ( pyaj) (medium-sized and chopped )
1 cup Fresh tomato (tamatar) puree
1 tablespoon Ginger (adrak) paste
3-4 nos. Green chillies (chopped)
1 teaspoon Cumin seeds powder (jeera powder)
1/2 teaspoon Coriander powder (dhania powder)
1 teaspoon Red chilli (lal mirch) powder
Salt (namak) to taste
Oil (tel) 2 tablespoon
1/4 cup Curd (dahi)
2 tablespoon Green coriander leaves (dhania patta) (chopped

How to make Rajma Rasmisa

• Pick, wash and soak the rajma overnight.
• Boil the soaked rajma till well cooked.
• Heat oil, add cumin seeds.
• When it crackles, add chopped onions.
• Saute it till light golden brown in colour.
• Add ginger paste and garlic paste and sauté it.
• Add the tomato puree and sauté it.
• Now add the green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt.
• Cook the masala for 5-6 minutes.
• Add the rajma, mix it well and add half a cup of water.
• Cook it for another 15- 20 minutes.
• Garnish with green coriander leaves.

Ingredients

6-8 Small size green capsicums
1/4 teaspoon Amchur powder (mango powder)
2 tablespoon of shelled, boiled and mashed green peas
1/4 teaspoon Garam masala powder
3 Boiled potatoes
1/4 teaspoon Coriander powder
1 Onion, finely chopped
A few seeds of Pomegranate
1/4 teaspoon Chili powder
Oil as required
1/4 teaspoon Turmeric powder
Salt according to taste

How to make Stuffed Capsicum

• Wash the capsicums and boil them on a medium heat till they are tender. Then, remove them, drain and let it cool.
• Heat 2 teaspoon of oil in a frying-pan and fry the chopped onions till they turn brown.
• Add the mashed potatoes, peas and the spices and fry them together.
• With a sharp knife, gently cut out the stem and seeds of the capsicums, stuff the potato mixture into the capsicums and then tie them carefully with a thread.
• Heat oil in a pan and fry the stuffed capsicums on all sides. Take off the threads before serving.

Ingredients

1/2 kg bhindi, washed & dried
1 teaspoon Cumin seeds (Jeera)
1 Tomato, chopped
3/4 Inch ginger, finely chopped
2 Green chilies, chopped
3 tablespoon Oil
1 Medium sized onion, chopped
1 Pinch heeng (asafoetida powder)
For stuffing
3 teaspoon Coriander powder
2 teaspoon Dried mango powder (amchur)
2 teaspoon Ground fennel (saunf)
1/2 teaspoon Chili powder
2 teaspoon Turmeric powder (haldi)
Salt to taste

How to make Stuffed Bhindi

• Combine together the stuffing ingredients, mix well and keep aside.
• Cut the stalk of each bhindi (okra) and make lengthwise slit so that masala can be stuffed.
• Stuff the okra with masala mixture.
• Take little oil in a pan and heat.
• Add cumin seeds and saute until it starts to crackle.
• Add onion, green chilies and ginger.
• Saute the mixture until onions turn transparent.
• Add heeng to it and cook for a few seconds.
• Add tomato and cook until it turns pulpy.
• When done, add stuffed bhindis.
• Mix well until bhindis are coated with the sauce.
• Cook for 5 minutes on low heat.
• Stuffed Bhindi (Bharwan Bhindi) is ready.
• Serve hot with chapatis.