Puliyogare Masala

Ingredients:

1 tsp hing
2 tsp fenugreek seeds
4 tsp urad dal

Method:

Take Pan add dry roast the all ingredients. when it cool make grind into the powder .

Puliyogare (Tamarind rice)

Ingredients :

• 1 tbsp oil
• 1/2 cup peanuts
• 1/2 tsp chana dal (split Bengal gram)
• 1/2 tsp urad dal (split black lentils)
• 8 to 10 curry leaves (kadi patta)
• 3 pcs whole red chili
• 1 tbsp jaggery
• asafoetida (hing)
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp red chili powder
• 2 tbsp tamarind (imli) pulp
• 1/2 tsp Puliyogare masala
• 1 cups cooked rice
• 1/4 cup par boiled carrot
• salt to taste

Method:

1. In Big Pan add oil, whole red chili, urad dal, chana dal, penut, curry leaves, hing, saute slow flame for a min.
2. Add tamarind pulp, jaggery, tuemaric powder, red chili powder, puliogare masala,  mix well and add 2 to 3 tbsp water & mix well.
3. Add the rice, carrot and salt and toss gently. 
4. Serve hot.

Spicy Udad Dal

Ingredients

For The Dal

• 1/3 cup urad dal (split black lentils)
• 1/2 cup mixed dals ( tuvoor dal, chana dal (split bengal gram) , green moong (whole green gram))
• salt to taste
• 1/4 tsp turmeric powder (haldi)

Other Ingredients:

• 2 tbsp oil
• 1/2 cup thinly sliced onions
• 1/2 cup tamato puree
• 2 tsp red chillie pwoder
• 2 tbsp coriander (dhania) powder
• 2 tsp garam Masala
• 4 to 5 cloves (laung / lavang)
• 4 cardamoms
• 1 cinnamon (dalchini)
• 3 garlic (lehsun) cloves , chopped
• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp cumin seeds
• 1 whole dry kashmiri red chilli
• 1 bayleaf (tejpatta)
• 2 tsp lemon juice
• 2 tbsp finely chopped coriander (dhania)

Method:

1. Clean the dal & soak for 1 hour.
2. Heat the pressure cooker, add dal & pinch turmeric powder, salt and pressure cook for 2 whistles.
3. When dal is cooked, keep aside.

How to proceed

1. Heat the oil in a non-stick pan, add mustard seeds, cumin seed, hing, cloves, cardamom, cinnamon, bay leaf , when seeds crackle, add the red chili, garlic,  saute on a medium flame for 30 seconds.
2. Add onions and saute on a medium flame for 2 to 3 minutes.
3. Add the tomato puree, red chili powder,  coriander powder,  garam Masala, some water and saute on a medium flame for another 1 to 2 minutes.
4. Add the prepared dal mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Add the lemon juice and coriander and mix well and cook on a medium flame for another 2 minutes.
6. Serve with bajra roti and garnished with coriander.

Coriander chutney (Green chutney)

Ingredients :

• 1 1/4 cups chopped coriander (dhania)
• 1 1/2 tbsp roasted penut
• 4 small green chillies , chopped
• 1 tsp chopped ginger (adrak)
• 1 1/2 tsp chopped garlic (lehsun)
• 1 tomato chopped
• 1 tsp Lemon juice
• 1 tsp cumin seeds
• 1/2 tsp sugar
• salt to taste

Method :

1. Combine all the ingredients, add 2 tbsp of water and blend in a mixer till smooth.
2. Transfer to a bowl, add 1/4 cup of water and mix well. Use as required.

Tamota Bhajiya

Ingredients:

• 1 cup medium Sliced tomato
• 3/4 cup coriander Chutney
• 1/4 tsp red chili
• 1/4 tsp hing
• 1 1/2 cup gram flour (besan)
• 1/2 tsp carom seeds (ajwain)
• 1/4 tsp pepper powder
• Oil for deep frying
• salt to test

Method:

1. Heat oil in Kadai for deep frying.
2. take one slice of  tomato , apply greed chutney on it , then take other slice of tomato and put on green slice of tomato.
3. Repeat same process of anther sliced tomato and make tomato sandwich then keep aside. 
4. Take one big Bowl , add gram flour,carom seed, pepper powder, salt, red chili  , mix well, if need sprinkle water and mix well again.
5. Drop table spoonful's of this mixture into hot oil.
6. Now deep tomato sandwich in better and deep fry Pakoda till it is golden brown.
7. Serve hot with chutney.

Broccoli Almond Soup

Start your meal with healthy and hearty soups like Broccoli and Almond Soup. Bright green broccoli florets float prettily in this hearty soup, but it's broccoli stems that do the real work .Our soup recipes are nutritious, filling and packed with flavour. This soup is Combination of broccoli , Almond and some herbs  Ingredient variations exist, as do vegan versions. Broccoli-inspired dish has the added boost of protein and nuttiness from almonds. This is very healthy and easy soup.

Ingredients:

• 1 tsp olive oil
• 1 tsp garlic chopped
• 3 tbsp dry roasted almond pwoder
• 1 tbsp celery chopped
• 200 grm broccoli chopped
• water as per need
• salt to test
• 1/4 tsp pepper powder
• 1/4 tsp mix herbs

Method:

1. In big pan , add olive oil, garlic, chopped onion saute till it golden brown.
2. Add almond powder , saute for 2 min.
3. Add celery, broccoli, saute for a min then add 1 cup water  & boiled for 5 min.
4. Then transfer in bowl and blend with blender.
5. Again this mixture cook on slow flame for 5 min.
6. Add pepper powder, mix herbs mix well
7. serve hot & garnish with cream.

Apple Strawberry Smoothie

Ingredients:

• 1/2 cup milk
• 1/2 cup Hung Curd
• 2 teaspoons honey
• 1/2 cup strawberries
• 1 apple, cored and peeled
• 2 tsp Sugar As per test

Method:

1. In Mixing jar, combine all ingredients and blend together.
2. Server with ice cubs.

Mint Masala

Ingredients:

• 1 1/2 cup par boiled mixed veg(cauliflower,green peas ,french beans carrot)
• 2 tbsp grated onion
• 2 tbsp Bell pepper
• 3 tbsp mint chutney
• 3 tbsp tomato puree
• 1 tsp garam masala
• 2 tsp cumin seeds
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tbsp Coriander powder
• 1 tbsp paneer
• 1 tbsp khova(maava)
• 1 1/2 tsp oil
• salt to test
• water as per need

Method:

1. In pan add Oil, cumin seed, onion and saute till lightly brown.
2. Add tomato puree , bell pepper , mint chutney, mix well and cook on a medium flame for 2 minutes or till all the moisture evaporates.
3. Now Add garam masala , red chili powder, turmeric powder, Coriander powder, salt and water 1 to 2 tbsp, stir to mix well.
4. Add par boiled mixed veg mix well and cook for 5 min.
5. Add paneer and khova(maava) and mix well.
6. Once vegetables are almost cooked, add chopped coriander leaves.
7. Garnish with cheese & Mint.
8. Serve hot with paratha.

Cucumber Pomegranate Raita

Ingredients:

• 1/2 tsp Split mustard seed ( rai kuriya)
• 1 cup chopped cucumber
• 1/2 cup Promegranate 
• 1 tsp finely chopped green chillies
• salt to taste
• 1/2 cup fresh low-fat set curds (dahi) , beaten
• 2 tbsp Fresh Malai (optional)
• 1 tsp chat Masala
• 2 tbsp chopped carrot(optional)

Method:

1. In Big Bowl Add All ingredients and mix Properly .
2. Refrigerate till chilled.
3. Serve with rice or paratha.

Hyderabadi Biryani

Ingredients:

For The Rice

• 1 1/2 cups long grained sela basmati rice, soaked and drained
• 1 bayleaf (tejpatta)
• 1 piece cinnamon (dalchini)
• 1 clove (laung / lavang)
• 1 cardamom (elaichi)
• salt to taste
• mint 7 to 8 leaves

For The Vegetable Gravy

• 1 1/2 cups chopped and boiled mixed vegetables (carrots , peas , cauliflower , french beans and potatoes)
• 3 tbsp Ghee
• 1 bayleaf (tejpatta)
• 1 piece cinnamon (dalchini)
• 2 clove (laung / lavang)
• 3 cardamom (elaichi)
• 3/4 cup sliced onions
• 2 tbsp ginger-green chilli-garlic  paste
• 1/2 tsp turmeric powder (haldi)
• 1 tsp cumin seed powder
• 2 tsp coriander (dhania) powder
• 1 tsp chilli powder
• 1 tsp Biriyani masala
• salt to taste
• 1/4 cup milk
• a pinch of sugar
• 1 cup fresh curds (dahi)
• 1/4 cup finely chopped coriander (dhania)
• 4 tbsp mint
• 1/2 Cup Birasto(fried onion)
• 1/3 cup saffron milk (milk+ saffron 1/2 tsp)
• 2 tbsp nuts(kaju+Almond)
• 2 tbsp ghee

Method

For the rice

1. Combine 4½ cups of water, bay leaf,  cinnamon, clove, cardamom, mint, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice is cooked.
2. Strain the rice using a strainer and keep aside.

For Gravy:

1. Heat the oil in a broad non-stick pan, add cardamon , clove, cinnamon, ginger-green chilli-garlic  paste, onions and saute on a medium flame for 1 to 2 minutes.
2. Add  turmeric powder, coriander powder, cumin seed powder, chili powder and biriyani masala, salt and saute on a medium flame for a few seconds.
3. Add curd, mixed vegetables, mix well.
4. Now add 1 tbsp of water, saffron milk, nuts,2 tsp coriander, mix well and cook for 1 minutes, while stirring occasionally.
5. Now gravy is ready for assemble.

How to proceed:

1. Take one Handi, at bottom spread basmati rice.
2. Now spared Gravy on rice then sprinkal some coriader and mint on it.
3. Sprinkal 2 tbsp saffron milk, fried onion on it.
4. again repeat same process.
5. Pour the ghee evenly over it and cover it with a foiled paper and cook for 2 to 3 min on medium flame.
6. Take serving plate, garnish with fried onions & coriander.

Garlicky Potato and Spinach Salad

Ingredient: 

• 1 tbsp finely chopped garlic (lehsun)
• 1 tsp lemon juice
• 2 tbsp low fat curds (dahi)
• 1 tsp skimmed milk powder
• 1/2 tsp mustard (rai) powder
• salt and black pepper powder to taste
• 1 cup shredded spinach (palak)
• 2 cups boiled baby potatoes (with the skin)

Method:

1. In Big Bowl add Garlic, curd, milk powder, rai, salt, pepper powder mix well and Refrigerate to chill.
2. Put the spinach in a vessel of ice-cold water for half an hour.
3. Refrigerate the potatoes for 5 min.
4. when you serve drain water from spinach.
5. To serve Combine Spinach , potatoes and curd mixture .
6. Serve immediately.

Tomato Basil Bruschetta

Ingredients

• 1 loaf baguette , cut into 10 thick slices
• olive oil for greasing

To Be Mixed Into A Olive Oil-garlic Mixture

• 1 tbsp olive oil
• 1 tsp grated garlic (lehsun)
• 1/2 tsp mix herbs

For the topping

• 1 cup seedless and chopped tomatoes
• 1 tbsp chopped fresh basil leaves
• 1 tsp dried oregano
• salt
• black pepper (kalimirch) powder to taste

Method:

1. Cut loaf into medium slice.
2. In bowl olive oil + garlic + mix herbs mix well keep aside for 3 hour.
3. Grease the baking tray with olive oil, place the bread slices on it and brush some olive oil-garlic mixture on each french bread slice and bake in a pre-heated oven at 180°c (360°f) for 2 minutes. 
4. or
5. Also u can bake on tava, for 1 min.
6. In bowl add all topping Ingredients, mix well.
7. Add topping mixture on each toasted slice again bake for 2 min in oven.
8. Serve hot.

Dal Navabi

Ingredients

• 1 cup boiled black urad (whole black lentil)
• 1 tbsp Butter
• 2 tbsp ghee
• 1 tsp cumin seed
• 2 small pcs cinnamon 
• 2 pc elchi (cardamom)
• 1 tsp pepper
• 1/4 tsp asafoetida(Hing)
• 1 tsp laung
• salt to taste
• 1 tsp ginger (adrak) paste
• 1 tsp garlic (lehsun) paste
• 1 tsp finely chopped green chilies
• 4 pcs tomatoes pulp 
• 2 tsp chili powder
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp coriander (dhania) powder
• 1 tsp cumin seeds (jeera) powder
• 2 tsp dried fenugreek leaves (kasuri methi) 
• 2 tbsp fresh Malai or cream
• 1 tb kaju
• 1 tbsp coriander (dhania) for the garnish

Method:

1. When you boiled dal add 1 tsp tamalpatra (tejptaa), taj , pepper and salt.
2. Heat the ghee in a deep pan and the ginger-garlic paste, cumin seed, green chilies, elchi, laung, pepper, hing and saute for 2 minutes.
3. Add the tomatoes pulp, red chili powder , coriander powder, cumin seeds powder, dried fenugreek leaves and salt and saute till the ghee leaves the masala.
4. Add boiled dal, mix well and cook for 5 to 6 min.
5. Add cream, kaju , 1/2 tsp butter mix well.
6. garnish with coriander , cream & butter.
7. Serve With Rice.

Five in One Paratha

Ingredients : 

For Stuffing :

• 3 tsp oil
• 1 tsp cumin seeds
• 1 chopped onion
• 2 pc green chili, chopped 
• 12 leaves chopped Palak
• 3 tbsp chopped capsicum 
• 1 chopped tomato
• 1 tsp grated ginger
• 1/4 tsp garam masalo
• 1 tsp coriander powder
• 1/2 tsp red chili
• 4 tbsp paneer
• 1 cubs cheese
• 2 boiled potatoes
• 4 tbsp coriander , chopped
• salt to test

For Dough :

• 3/4 cup whole wheat Flour 
• 1/2 cup Plain flour (mainda)
• 2 tsp oil
• 2 tbsp curd
• 1/4 tsp backing power  
• water as per need

Method

1. In bowl, Mix dough ingredient together  and making soft dough, keep aside 15 min.
2. In pan add oil , cumin seed , onion , green chili, ginger , saute for 1 min.
3. Add anthor reaming ingredients , mix well and cook for 2 min.
4. switch off the flame, add coriander mix well.
5. Roll out one portion of the dough into a circle using whole wheat flour for rolling.
6. Place one portion of the stuffing in the center of the circle. Bring together all the sides in the center and seal tightly.
7. Roll out again using whole wheat flour.
8. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
9. Apply cheese spared on paratha & serve hot.

Diet Salad

Ingredients :

• 1 cup mix veg (Baby corn, cucumber, cauliflower, cabbage, sweet corn, carrot)
• 1/2 tsp pepper powder 
• 1 tsp lemon juice
• 1/2 tsp chat Masala
• 2 tbsp orange juice
• salt to test

Method:

1. Par boiled mix veg & then strain water.
2. Add other ingredient in mix veg and mix well.
3. Now ready to serve.

Mango Papaya Punch

Ingredients: 

•  1/2 cup sliced mango
•  1/2 cup diced, peeled papaya
•  1/2 cup orange juice
•  2 tbsp lime juice
•  2 tbsp white sugar, or to taste
•  1 teaspoon grated orange zest
•  2 cups water

Method:

1. IN mixing jar combine all ingredients and blend until smooth pest.
2. Serve over crushed ice.

Eggless Chocolate Cake Using Cooker

Ingredients :

• 2 tbsp cocoa powder
• 1 cup plain flour (maida)
• 1 tsp baking powder
• 1/2 tsp soda bi-carb
• 1/2 cup condensed milk
• 1/2 cup melted butter
• 1 tsp vanilla essence
• 3 tbsp sugar Powder 

Method :

1. Sieve the plain flour and baking powder, baking soda, cocoa powder, sugar in an bowl and keep aside.
2. In big bowl, add the condensed milk, butter, vanilla essence mix well and beat for 5 min using beater.
3. Now in bowl, add maida mixture and mix well, using beater beat for 5 to 7 min.
4. The mixture should be of pouring consistency, if required add little milk.
5. Grease a cake mold with ghee/butter and sprinkle some flour over it and put cake mixture in to it.
6. Take thick bottom aluminium or stainless still vessel, Preheat the cooker on high flame for 2 minutes.
7. In cooker, add 2 glass of water . 
8. Put stand in cooker and cake mold on it , cover with the lid, without the whistle and let it cook on slow flame for 40 minutes.
9. After 10 min open the lid and check if the cake is cooked by inserting a knife in it. If the knife comes out clear, than the cake is cooked, if it comes out sticky, let it cook for some more time.
10. Now chocolate sponge cake ready.

Note :

• For Good Result, Sieving the flour 3 to 4 times along with the other ingredients induces aeration.

Onion Pakoda

Ingredients:

• 1 cup medium chopped onion
• 3/4 cup coriander
• 1/2 cup chopped bottle guard 
• 1/2 tsp red chili
• 1/4 tsp hing
• 2 cup gram flour (besan)
• 2 tbsp Sesame
• 1/4 tsp pepper powder
• 1/4 cup suji (rava) 
• Oil for deep frying
• salt to test

Method:

1. Heat oil in Kadai for deep frying.
2. Take one big Bowl , add gram flour  and other ingredients , mix well, if need sprinkle water and mix well again.
3. Drop table spoonful's of this mixture into hot oil.
4. In kadai deep fry Pakoda till it is lite pinkish.
5. keep aside for cool & slightly press down the Pakoda.
6. Now Again deep fry Pakoda till it is golden brown.
7. Serve hot with chutney.

Spacial Chutney for Pakoda:

1. In Mixing Jar add , 1 onion , garlic 5 to 6 pod, coriander 1/2 cup,1 tsp tamarind (imli) pulp ,salt, 2 to 3 green chili, water, bland  until smooth pest.
2. serve with Pakoda.

Corn Soup

Ingredients :

• 1 tbsp butter
• 4 clove garlic chopped
• 1/2 cup boiled American sweet corn 
• 2 tb cornflour 
• 1/2 cup Broccoli
• 1/2 tsp pepper powder
• 1/2 tsp lemon juice
• pinch Ajinomoto
• 1/4 tsp soya sauce 
• salt
• water

Method :

1. In a pan, add butter , garlic saute for a min then add sweet corn, cornflour  mix well and roast till they turn slightly brown. 
2. Add salt, broccoli, pinch of Ajinomoto, water , pepper powder mix well and bring to boil.
3. Now, switch off the flame and add lemon juice , soya sauce.
4. garnish with coriander and serve hot.

Quick Mexican Rice

Ingredients

• 2 cups cooked rice
• 3 tbsp oliv oil
• 1/2 cup thinly sliced onions
• 1/2 cup seedless chopped tomatoes 
• 1/2 cup thinly sliced red, yellow, green Bell pepper (capsicum)
• salt to taste
• 1/2 cup mixed boiled vegetables (sweet corn , carrots and )
• 1 tsp Mexican seasoning
• 2 clove garlic chopped 
• 1 tsp chili flex 
• 3 tbsp water
• 3 tbsp coriander 

Method

1. Heat the oil in a broad non-stick pan, add garlic, onions and saute on a medium flame for 1 to 2 minutes.
2. Add red, yellow, green Bell pepper, chili flex, Mexican seasoning , salt, water and saute on a medium flame for 1 to 2 minutes.
3. Add the mixed vegetables, tomatoes  and 1 tbsp of water, mix well and cook for 1 minutes, while stirring occasionally.
4. Add the rice and a little salt, mix well and cook on medium flame for 2 minutes.
5. Garnish with coriander & mint .
6. Serve hot.