Eggless Mava Cake

Ingredients :

• 1 cup plain flour (maida)
• 1/2 cup milk pwoder
• 1/2 cup khova(mava)
• 1 tsp baking powder
• 1/2 tsp soda bi-carb
• 1/2 cup condensed milk
• 1/2 cup melted butter
• 1/2 cup sugar Powder
• 1/2 tsp cardamom pwoder
• 1/2 tsp saffron(kesar) 
• 3 tbsp milk

Method :

1. Sieve the plain flour and baking powder, baking soda, Milk Powder, sugar in an bowl and keep aside.
2. In big bowl, add the condensed milk, butter,  mix well and beat for 5 min using beater.
3. Now in bowl, add maida mixture, mava 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.                                          OR
11. Bake in a pre-heated oven at 180ºc (360ºf) for 20 to 25 minutes.
12. The cake is ready when it leaves the sides of the tin.
13. Invert the tin over a rack and tap sharply to unmould the cake.
14. Keep aside to cool and use as required.

Decoration:

1. Use whipped cream , Chocolate chips, Butterscotch Syrup and decorate your cake.

Note :

• For Good Result, Sieving the flour 3 to 4 times along with the other ingredients induces aeration.
• Also for good result follow Baking measurement. 

Cheese Vegetable Rosti

Ingredients

• 2 cups parboiled , peeled and thickly grated potatoes 
• 1/2 cup Grated carrot
• 1/2 cup thin julian cut capsicum 
• salt to taste
• 3 tsp finely chopped green chillies
• 3 tbsp butter
• 1/2 cup finely chopped onions
• 1/2 cup grated processed cheese + Mozzarella cheese 

Method

1. Combine the potatoes carrot, capsicum , salt and 2½ tsp green of chillies, mix gently with the help of two forks. Keep aside.
2. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes.
3. Add the remaining ½ tsp of green chillies and cook on a medium flame for 1 minute.
4. Sprinkle the cheese evenly on all the onions and spread the prepared potato mixture evenly over it.
5. Cover with a lid and cook on a medium flame for 5 minutes
6. Turn the rosti upside down and cook on a another side for more 3 to 4 minutes.
7. Serve immediately with Ketchup.

Ongee Papaya juice

Ingredients: 

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

Method:

1. In mixing jar combine all ingredients and blend until smooth pest.
2. In serving glass add orange zest, juice mixture mix well.
3. Serve over crushed ice.

Note:

• For orange zest Scrape the orange on grater without putting much pressure.  Maintain the pressure so that only outer layer of orange gets grated and not the actual fruit. 

Quick Barbeque

Ingredients :

To Be Mixed Together In A Marinade:

• 1 cup thick curds (dahi)
• 1 tsp besan (bengal gram flour)
• 2 tsp ginger (adrak) paste
• 2 tsp garlic (lehsun) paste
• 2 tsp chilli powder
• 1 tsp tandoori masala
• 1/2 tsp garam masala
• 2 tbsp chopped coriander (dhania)
• 1 tsp oil
• salt to taste
• Other Ingredients
• 2 cups paneer, cut into squre pcs
• 1 cup red , yellow, green capsicum , 
• 1 cup onions , cut into thick wedges
• 2 tsp oil for cooking

Method

1. Combine the paneer, capsicum, onions and the marinade together in a bowl, mix well and keep aside for 10 to 15 minutes.
2. Arrange each piece of paneer, capsicum and onions alternatively on 8 skewers.
3. Place the skewers on a hot non-stick pan, cook using oil till they turn light brown in colour on all sides. Serve hot.
4. OR
5. Direct girll on the gas flame and cook using oil till they turn light brown in colour on all sides. Serve hot.

Coconut Mint Chutney

Ingredients:

• 1/2 cup fresh coconut
• 2 green chili
• 1/2 tsp ginger
• 1/2 cup mint
• 3 tbsp coriander
• salt to test
• Water as per need

Method:

1. Combine all the ingredients, add 2 tbsp of water and blend in a mixer till smooth.
2. Transfer to a bowl, add water and mix well. Use as required.
3. Serve with Dosa, Idli..
4. If you want to store for 10 to 12  days temper with oil , mustard seed, pinch of hing.  

Pumpkin ki Subzi

Ingredients

• 2  cups peeled red pumpkin (bhopla / kaddu) cubes
• 1 1/2 tbsp ghee
• 3 tbsp chopped onion
• 1 bay leaf (tejpatta)
• 1 stick cinnamon (dalchini)
• 1 clove (laung / lavang)
• 1/4 tsp mustard seeds ( rai / sarson)
• 1/4 tsp fenugreek (methi) seeds
• 1 tbsp whisked curds (dahi)
• a pinch of asafoetida (hing)
• 1/2 tsp chilli powder
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp turmeric powder (haldi)
• 1/4 cup chopped tomatoes
• 1/2 tsp dried mango powder (amchur)
• 1/4 tsp sugar
• salt to taste

Method

1. Heat the ghee in a broad non-stick pan, add the bay leaf, cinnamon, clove, mustard seeds and fenugreek seeds and saute on a medium flame for a few seconds.
2. When the seeds crackle,add onion saute for min. Then add the curds, asafoetida, chili powder, coriander-cumin seeds powder and turmeric powder and saute on a medium flame for 30 seconds.
3. Add the tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Add pumpkin and ½ cup of water, mix well, cover and cook on a slow flame for 15 to 20 minutes or until the pumpkin are cooked, while stirring occasionally.
5. Add the amchur powder, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Serve with roti.

Corn Oats Bhel

Ingredients:

• 1 cup Masala Oats
• 1 chopped onion
• 1 diced boiled potato
• Chopped coriander
• 2 chopped slices of raw mango
• 1 ½ cup American sweet corn
• 2 tbsp tamarind chutney
• 2 tbsp green chutney
• 1 tbsp red chutney
• ½ tsp lemon juice
• 4-5 papadi (optional)
• Coriander leaves to garnish

Method

1. Roast masala oats in a pan.
2. Add American corns, onions, potatoes, corianders, and raw mangos in a bowl and mix it well with tamarind, green and red chutney.
3. Add lemon juice, papdi and roasted saffola masala oats veggie twist in it and mix it well.
4. Bhel Ready for sreve.

Pesto Corn Quesadillas

Ingredients:

To Be Mixed Into A Stuffing

• 1 cup boiled sweet corn kernels, lightly crushed
• 1 cup grated mozzrella cheese
• 1/2 tsp pepper pwoder
• 1/2 tsp mix herbs
• 1 cup process cheese
• 1/2 cup besil pesto
• 2 tbsp chopped coriander (dhania)
• 4 pcs Tortilas or Roti
• 2 tbsp ghee
• salt to taste

Method:

1. Place a tortilla on a clean, dry surface and spread pesto evenly then add corn , some process cheese , some mozzrella cheese, sprinkle pepper powder, mix herbs,  coriander over it.
2. Place another tortilla over it and press it lightly.
3. Repeat same with the remaining tortillas make more quesadillas.
4. Just before serving, cook each quesadilla on a tava (griddle) using ½ tsp of ghee till pink spots appear on both the sides.
5. Cut into equal pieces and serve hot.

Seera

Ingredients:

1 cup coarse wheat flour
1 cup desi ghee
3/4 cup jaggery  grated or sugar
1 tsp cardamom (elaichi) powder
1 1/2 cup water
Almond grated
Pista

Method:

1. Heat ghee in kadai , add Wheat flour and saute on a medium flame for 8 to 10 minutes or till it turns brown in colour. 
2. Now Add  water mix well and stir continuously.
3. when Mixture separates ghee then add jaggery mix well , stir continuously.
4. Serve hot garnished with almond , pista.

Paneer Bhurji Sandwich

Ingredients:

• 3 tbsp oil
• 1 tsp cumin seeds
• 1 chopped onion
• 1 tsp ginger + garlic paste
• 1 chopped seedless tomato 
• 1 tsp green chili paste
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin seed powder
• 1/2 tsp red chili powder
• 1/4 tsp pepper powder
• 2 tbsp coriander
• 50 g paneer grated 
• 1 tbsp tomato ketchup
• Bread
• 2 tbsp Butter

Method:

1. heat oil in pan , add cumin seed when its crackle add onion , ginger paste, green chili paste saute for 2 min.
2. Add tomato, turmeric powder, cumin seed powder, coriander powder, red chili powder,2 tbsp water, mix well .
3. add Pepper powder, coriander , paneer mix well saute for 2 min.
4. Now switch off flame and add ketchup mix well. stuffing is ready.
5. Take one Bread slice and spread butter ,put stuffing on over it and cover it with another buttered side bread slice.
6. Put Sandwich in a pre-heated sandwich griller.
7. Cut each sandwich into 2 equal pieces diagonally.
8. Serve immediately.

Soya Green Peas Cutlet

Ingredients

• 1/4 cup soya granules
• 1/4 cup boiled green peas
• 4 whole wheat bread slices
• 1/4 cup boiled potato cubes
• 1/4 cup chopped and blanched spinach (palak)
• 2 tbsp finely chopped onions
• 1/4 cup grated carrot
• 1/4 cup finely chopped coriander (dhania)
• 1/2 tsp chopped green chillies
• 1/2 tsp ginger (adrak) paste
• 1/4 tsp dried mango powder (amchur)
• of turmeric powder (haldi)
• 1/2 tsp garam masala
• salt to taste
• 1 3/4 oil for greasing and cooking

Method

1. Blend the bread slices in a mixer to a coarse powder. Keep aside.
2. Soak the soya granules in 1 cup of water for 10 to 15 minutes. Boiled & Drain and keep aside.
3. Combine all the remaining ingredients in a deep bowl and mix well.
4. Divide the mixture into equal portions and shape them into flat round cutlet.
5. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
6. Arrange 3 cutlets and cook on a medium flame using ½ tsp of oil, till they turn golden brown in colour from both the sides.
7. Serve immediately with green chutney.

Rajma Lajawab

Ingredients:

• Kidney beans soaked overnight 1 cup(Rajma)
• Salt to taste
• 2 tbsp ghee
• 1 medium Onions Puree
• 2 tbsp Ginger-garlic- chili paste 
• 2 tsp Coriander powder 
• 1 tsp Red chilli powder 
• 1/2 cup Tomato puree
• 1 tbsp Kasmiri chili powder
• 2 tsp rajama masala
• 1 tsp kitchen king masala 
• 1 tbsp kethcup 
• 1/2 cup milk
• 1 tbsp oil
• 1 tbsp butter
• water as per need

For the garnish

2 tbsp chopped coriander (dhania)

Method:

1. Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 4 cups of water, salt and cook under pressure till 4-5 whistles are given out.
2. Drain and reserve the cooking liquor. In pan add oil ,Rajama And milk cook for 5 min.
3. Heat oil in another non-stick pan. Add onions and saute till light brown. 
4. Add the ginger-green chili-garlic pest and saute for a few more minutes.
5. Add tomato puree, rajma Masala, kitchen king Masala  red chili powder, coriander powder, mix well cook for min.
6. Add the Boiled rajma with milk, salt & 3 tbsp water mix well.
7. When rajam mix well with gravy add butter & ketchup mix well and switch off flame.
8. Garnish with coriander & serve hot with golden rice.

Besan Capsicum Shak

Ingredients :

• 1 cup Capsicum
• 2 tbsp Oil
• 1/2 tsp Mustard seed(rai)
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp hing
• 1 tsp lemon juice
• 2 tsp sugar
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 4 to 5 tbsp besan (gram flour)

Method:

1. heat oil in deep kadai , add cumin seed , rai , hing when its crackle add capsicum  and cook for 7 to 8 min.
2. When is soft add turmeric powder, red chili , coriander powder mix well and cook for min.
3. Add sugar, lemon juice, mix well
4. Now slowly slowly add besan and mix properly.
5. Besan properly coat on capsicum.
6. Serve hot with roti.

Peas Potato Sabzi (Rajasthani style)

Ingredients:

For gravy:

• 2 big tomato
• 4 to 5 garlic clove
• 1 small onion
• water as per need

Other ingredients:

• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp jeera (cumin seed)
• 2 tbsp red chili  powder
• 1/4 tsp turmeric powder 
• 1 tsp kasuri methi
• 1/2 tsp garam masala
• 1 tsp dried mango powder (aamchur )
• 1 cup potato  
• 3 tbsp green peas 

Method:

1. In mixing jar add gravy, ingredients and make smooth pest for gravy.
2. In Pressure cooker add oil, mustard seeds, cumin  seeds when its crackle add turmeric powder , red chili powder, gravy, potato, green peas mix well.
3. Add reaming ingredients stir well.
4. Now add coriander mix well and cook for 2 whistle.
5. when its cool down, serve with roti.

Makka Muthiya

Ingredients:

For the muthias

• 1 cup grated Bottle guard 
• 1 cup Maize (pili makai aata) flour
• 1/2 cup wheat flour
• 5 tbsp low fat curds (dahi)
• 1 tbsp chopped coriander (dhania)
• 1 tsp ginger-green chilli paste
• 2 cloves of garlic (lehsun), grated
• 1/2 tsp turmeric powder (haldi)
• 1 tbsp jaggery Pwoder 
• 1 tbsp red chili pwoder
• 1 tbsp Achar masala
• salt to taste

For the tempering:

• 1 tsp Mustard seeds (rai)
• 1/4 tsp asafoetida (hing)
• 1 tbsp Sesame seed
• 3 to 4 curry leaves (kadi patta)
• 1 tsp oil

For the garnish

• 2 tbsp chopped coriander (dhania)
• Other ingredients
• oil for greasing

Method:

For the muthias

1. Combine all the ingredients in a bowl and knead to make a soft dough using enough water.
2. Divide the dough into a 3 equal parts and shape in length.
3. Place the rolls on a greased steaming dish and steam for 10 to 12 minutes till firm.
4. Remove, cool and cut into thick slices.

How to proceed

1. Heat the oil in a non-stick pan and add the rai seeds. When they crackle, add the asafoetida, sesame seed and curry leaves.
2. Add the sliced muthias and saute over a low flame till they are lightly browned.
3. Serve hot.

Note:

• Follow the  Process you can make multigrain muthias, Corn palak Muthias , Methi muthias etc...

Sabz Paratha

Ingredients

For The Dough:

1/2 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
2 tbsp milk
salt to taste
1 tsp melted ghee
whole wheat flour (gehun ka atta) for rolling

For The Stuffing

• 1 tsp cumin seeds
• 1 1/2 cups chopped and boiled mixed vegetables (french beans , carrots , green peas and cauliflower)
• 2 tbsp oil
• 1/2 cup finely chopped onions
• 3/4 cup boiled , peeled and mashed potatoes
• 1/2 cup spring onion 
• salt to taste
• 2 tbsp chopped coriander (dhania)
• 2 tsp finely chopped green chillies
• 1/2 tsp turmeric powder
• 1 tsp chat masala
• 1/2 tsp chilli powder
• 1/2 tsp aamchur powder 
• 2 tbsp cheese, grated
• Oil for cooking 

Method:

Dough :

1. Combine the whole wheat flour, plain flour, milk, salt and ghee in a deep bowl and knead into a semi-soft dough using enough water.

stuffing:

1. In a pan , add oil, cumin seeds when is crackle add mix vegetable and cook for 6 to 7 min.
2. Add spring onion, salt, red chili powder, turmeric powder, chat masala, aamchur powder , chopped green chili , mix well cook for 5 min.
3. Now add coriander, cheese , mix well cook for 1 min.
4. Roll out dough into circle then place the stuffing in circle, fold it and make semi circle.
5. Cook each paratha very lightly on a hot non-stick tava (griddle) and keep aside.
6. serve hot with Masala curd & garnish with cheese.