Pesto Masala Oats

Ingredients:

• 3 tsp Basil pesto 
• 1/2 cup Masala oats
• 1 tsp Parmesan cheese 
• 1/2 tsp pepper powder 
• salt to test
• Water as per need

Method:

1. In pan Add oats roast for few min.
2. add 1 cup water, Salt, pepper powder when water are boiled add pesto mix well.
3. Cook Mixture for 5 to 6 min then add Parmesan cheese mix well.
4. serve hot & garnish with basil leaves.

Vateli Dal Na Khaman

Ingredients:

• 150 g channa dal (bengal gram)
• 1 tsp ginger-green chili paste
• 1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice
• salt to taste
• 2 tsp soda bi crab
• 3 1/2 tsp oil for greasing and cooking
• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp sesame seeds (til)
• 1 tsp chopped green chilies
• a pinch of asafoetida (hing)
• 2 to 3 curry leaves (kadi patta)
• 3 tbsp Coriander 

Method:

1. Soak dal for 6 to 8 hour.
2. After soaking,  drain water And add dal in mixing bowl & blend into the pest.
3. Transfer mixture in bowl, add citric acid mix well and cover the lid set aside for ferment for 6 to 8 hour.
4. After 8 hour , In better add salt, Green chili pest, hing, 1/4 tsp Turmeric powder , soda bi crab, 1 tsp oil, mix well.
5. Pour the batter immediately into a greased thali and spread evenly by rotating the thali clockwise.
6. Steam in a steamer for 12 to 15 minutes or till the khaman are cooked. Keep aside.
7. Heat 3 tsp of oil in a small pan and add the mustard seeds.
8. When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and saute on a medium flame for a few seconds.
9. Remove from the flame and add 1½ tbsp of water and mix well.
10. Pour this tempering over the khaman. 
11. Cut dhokals into medium size and Serve hot and garnished with coriander.

Vegi. Cutlet

Ingredients:

• 500 g boiled Potato , grated
• 1 cup Coriander Leaves
• 1 Lemon
• 1/4 tsp Turmeric
• 1 tbsp Ginger Garlic Paste
• 1/2 tsp Cumin Seeds
• 1 tsp Red Chili Powder
• Salt as per taste
• 2 tbsp Bread Crumb
• 6-7 Piece Cashew nuts
• 1 Cup All Vegetables ( Boiled)
• 2 tbsp All Purpose Flour
• Oil to fry
• For Serving
• tomato ketchup , red chili sauce, green chutney 

Method:

1. Heat the pan add oil, cumin seeds saute and add cashew-nuts, turmeric, ginger garlic paste, mix well.
2. Now add coriander chopped, coriander powder, chill powder cook in a very slow flame keep mixing.
3. Now squeeze water form  Mix vegetable and add in pan , mix well.
4. Take a mashed potato in bowl add this mixture to it, lime juice mix well and make a small parts you can make it into any of shape.
5. Take maida  mix in water make a paste so that you can dip the cutlet into it and then dip in bread crumb. 
6. Now heat oil for fry deep fry the cutlets till it becomes golden brown color.
7. Serve with tomato ketchup & tea.

Kuzhi Paniyaram

Ingredients:

4 cup Raw Rice
3/4 cup Urud Dal
1 Onion
1 tsp Mustard seeds
1 tsp Channa dal
4 pcs Green chillies
Curry leaves
Salt to taste.

Method:

1. Soak rice and urud dal for 5-6 hours.
2. Grind rice and urud dal(separately) into a fine paste.
3. Mix the batter with salt and allow it to ferment(approximately 10-12 hours). This is similar to   idly batter.
4. Heat oil in a pan. Add mustard and Channa dal.
5. When mustard splutters, add finely chopped onions, curry leaves and fry till golden brown.
6. Take two cups of the batter in a separate dish and add the fried onion mixture to it.
7. Heat the paniyarakkal and apply one teaspoon of oil in each kuzhi.
8. Pour this batter into the paniyarakkal. Turn when the sides turn golden brown.
9. This goes well with Coconut Chutney.

Spicy Moong Dal

Ingredients

For The Dal

• 1/2 cup 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
• 4 tbsp cup tomato puree
• 2 tsp red chili powder
• 2 tbsp coriander (dhania) powder
• 2 tsp garam Masala
• 3 garlic (lehsun) cloves , chopped
• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp cumin seeds
• 1/4 tsp hing
• 2 tsp lemon juice
• 2 tbsp finely chopped coriander (dhania)

Method:

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

How to proceed

1. Heat the oil in a non-stick pan, add mustard seeds, cumin seed, hing, when seeds crackle, add 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 Rice, Roti and garnished with coriander & cream.

French Onion Soup

Ingredients:

• 1 cup onion chopped
• 2 tbsp butter
• 5 tbsp grated processed cheese (preferably cooking cheese)
• 1 tsp prepared mustard
• 2 bread slices
• salt to taste

Method

1. Heat the butter and fry the onions on a very slow flame until brown colour.keep aside for cool
2. When mixture cool , blend with water.
3. Add 6 teacups of water, 3 tablespoons of the grated cheese, the mustard and salt and boil for a few minutes.
4. Pour the soup into individual soup bowls, sprinkle the balance cheese on top.
5. Serve hot.

Buff Vada

Ingredients:

• 4 potatoes, boiled and Mashed
• 1 cup sabudana (Sago) , roasted 
• 1/2 roasted peanut crush 
• 1 tbsp ginger- green chili paste (Adrak)
• 3 tbsp coriander 
• salt to taste
• Oil to deep fry Vada

Method:

1. In mixing jar add roasted sago & crash them. same way crush peanut. 
2. In big Bowl  add potatoes , chili pest , crush sago, peanut , salt, coriender, mix well 
3. Divide the mixture into equal portions and shape them into small balls.
4. Heat the oil in a kadhai and deep fry the vadas till they turn golden brown and crisp from all the sides.
5. Drain on an absorbent paper and serve hot.

Masala Makka Thepla

INGREDIENTS:

For Dough :

• 200 g whole wheat Flour 
• 100 g Maize flour (pili makai aata)
• 2 tsp oil
• 1 chopped onion
• 1 chopped tomato
• 2 Garlic Chopped
• 2 Green chili
• 4 tbsp Spring onion 
• 1 tsp grated ginger
• 4 tbsp coriander , chopped
• 1/4 tsp turmeric powder 
• salt to test
• water as per need

Method

1. In bowl, Mix dough ingredient together  and making soft dough, keep aside 15 min.
2. Roll out one portion of the dough into a circle using whole wheat flour for rolling.
3. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
4. Serve hot.

Ragda Petties

Ingredients

• For The Ragda
• 3/4 cup safed vatana (dried white peas) , soaked overnight
• 1/2 tsp mustard seeds ( rai / sarson)
• a pinch asafoetida (hing)
• 1/4 tsp turmeric powder (haldi)
• salt to taste

For The Patties

• 2 cups boiled , peeled and mashed potatoes
• 2 tsp cornflour
• salt to taste
• 1 tsp ginger- green chilli paste
• 1 tbsp chopped coriander
• 2 tsp ghee for cooking

To Be Mixed Into Dry Red Masala

• 2 tbsp chilli powder
• 3 tbsp coriander powder
• 1 tbsp black salt (sanchal)
• 1 tbsp salt

For Serving

• 3/4 cup meetha chutney
• 1/3 cup teekha phudina chutney
• 4 tsp geela lehsun ka chutney
• 1 tsp dry red masala 
• 8 tbsp nylon sev
• 4 tbsp finely chopped onions

Method:

Petties:

1. Take a bowl add boiled potatoes mash it, add salt, chopped coriander, ginger-green chilly pest, cumin powder, mix well.
2. Add cornflour and mix all of these and make them into patties.
3. Heat oil in a griddle, place the patties and cook them all sides and again press lightly to make it flat and shallow fry them till the patties are golden brown and crispy.

Ragda:

1. Soak the white peas over night and boil them.
2. Heat the oil in a kadhai and add the mustard seeds.
3. When the seeds crackle, add the asafoetida, turmeric powder, vatana, salt and 1 cup of water and mash the vatana slightly, using the back of a spoon.
4. Simmer for 8 to 10 minutes or till it thickens and keep aside.

How to assemble :

1. Transfer the patties on a serving bowl pour the ragda mixture on top of this and add chopped onions, chopped coriander, green chilly, sweet chutney, green chutney, sweet curd, Dry masala, sev and serve it.

Cheesy Tangi Tomato Pasta

Ingredients:

2 cup spiral Pasta (about 2 cups)
2 tomatoes
1/2 cup Cheese (any)
1 medium sized capsicum, chopped
2 tbsp carrot
1 small red onion,chopped
2 cloves of garlic (lehsun)
1 tsp Red Chili Powder
1 tsp Mix herbs
1/2 tsp oregano
Basil Herb for garnishing
olive oil
salt and black pepper (kalimirch) powder to taste

Method

1. Boil pasta with pinch of salt till it softens. Drain and pour cold water over pasta and keep it aside.
2. Deseed tomatoes and chop finely for sauce.
3. Take a pan with little oil and add minced garlic to it.
4. Add tomatoes to it and stir it over medium high flame for 2-3 mints.
5. Add 1 tsp of red chili powder, salt and black pepper powder and cook for 2-3 mints.
6. Take pan add 1 tbsp oil add onion saute for 1 to 2 min then add capsicum, carrot, prepare, tomato sauce , mix well .
7. Now add grated cheese, oregano, basil leaves, mix herbs and mix well .
8. Add pasta mix well & cook for min.
9. serve hot and Garnish with cheese & coriander. 

Cheesy Pepper Rice

Ingredients: 

• 2 tbsp oil
• 1 cups cooked rice (chawal)
• salt to taste
• 2 tbsp butter
• 1 tsp garlic
• 1 onion sliced
• 1/2 cup thinly sliced capsicum(red, green, yellow) 
• 1 tbsp tomato puree
• 1 tsp oregano
• 1 tsp chili flex
• 2 tbsp grated processed cheese

For The Garnish
2 tbsp grated processed cheese

Method:

1. In pan add butter, garlic, onion and saute for 2 min.
2. Add sliced capsicum, tomato puree, red chili pest, tomato ketchup, oregano, chili flex , mix well and saute for 2 to 3 min.
3. Add the cooked rice, salt and mix well.
4. Add the cheese, mix well and cook for 1 more minute.
5. Serve immediately garnished with cheese.

Banoffee Shake

Combination of caramel, banana, ice-cream and cream wasn't enough, we've topped it off with chocolate. Heavenly...follow the method exactly as mentioned, and forget yourself in this heavenly drink.

Preparation Time: 2 mins   Cooking Time: 1 mins    Makes 2 big glasses 

Ingredients:


For The Coffee Decoction
2 tsp coffee
1/3 cup water

Other Ingredients

1/2 cup chilled and roughly chopped bananas
2 tbsp caramel sauce
1/4 cup coffee Decoction
1/2 cup chilled full-fat milk
1/2 cup chilled fresh cream
1/2 cup vanilla ice-cream
2 tbsp sugar to test

For The Garnish

Whipped Cream
2 tbsp chocolate sauce

Method:

1. In sauce pan, add water when water are boiled add coffee Powder, mix well and boiled for 1 min.
2. coffee Decoction is ready. 
3. Now take Mixing jar, add banana , Caramel sauce, vanilla ice cream, cream, sugar, milk, 3 tbsp coffee Decoction blend until smooth pest.
4. serve with crushed ice
5. Garnish with Whipped cream & Chocolate sauce.