GOLAP PITHA/SWEET ROSE

INGREDIENTS:
1.Refined Flour-2 cups
2.Milk-11/2 cups
3.Ghee-1 tablespoon
4.Salt-1 teaspoon
5.Cookie cutter 

For Sugar Syrup:
1.Sugar-2 cups
2.Water-1 cup
3.Cardamom-2
4.Cloves-3/4

For Deep Frying:
1.White oil/Ghee

METHOD:
First ,place a deep bottomed pan on gas.
Pour the whole milk into it.
Add the salt.Let it boil.
Then pour the refined flour into the boiled milk.
Mix well.Cover it.
Switch off the gas.
Take out the cooked flour in a bowl.
Add to it the ghee.Mix it well with the flour.
Knead it into a soft dough.
Now time to make the roses.
Take a portion from the dough. Roll it to a big circle.
Now with the help of a cookie cutter,cut small circles from the big circle.
The process of making the rose is shown below in the video.
After making the roses, keep them aside.
Place a wok on flame.
Pour oil or ghee.
Let it be hot.
Now deep fry the roses till their colour turn to light brown.

For Sugar Syrup:
In a container, pour the sugar,cardamom, cloves.Add to it the water.
Put the container on flame.
Let it boil.
Sugar Syrup is ready.

Now dip the deep fried roses into the sugar syrup.let them be into the syrup for some time.
After that take them out from the syrup and serve the yummy GOLAP PITHA....

https://m.youtube.com/watch?v=OJDU1D_aP40

https://m.youtube.com/watch?v=xsyXcTHS6JI

Spicy Potato Wedges

INGREDIENTS:
1.Boiled potato(medium size)-2
2.Garam masala powder-1 teaspoon
3.Dried mixed herbs-1 teaspoon
4.Salt according to taste
5.Black pepper powder-1 teaspoon
6.Red chilli powder-1 teaspoon
7.Finely chopped garlic-1 teaspoon
8.Sunflower oil-3 tablespoons
For Dip:
1.Mayonnaise-1 tablespoon
2.English mustard sauce-2 teaspoons
3.Honey-1 teaspoon
4.Tomato ketchup-1 teaspoon
5.Parsley leaves (chopped)-1 teaspoon

METHOD:
Take one bowl.cut the boiled potatoes with skin into wedges.Add to it 1 tablespoon oil,salt,pepper powder,red chilli powder, herbs,chopped garlic,garam masala powder.Mix well and set aside.
Heat the remaining oil in a non- stick tawa.Now shallow fry the marinated potato wedges in tawa.Fry till they are golden crisp from both the sides.

For Dip:
In a small bowl,mix together the mayonnaise, mustard sauce,honey,tomato ketchup and parsley leaves.Refrigerate the dip for half an hour.

Enjoy the Crispy Spicy Potato Wedges with tasty Dip.

BLACK GRAM-PANEER BURGER

INGREDIENTS:
1.Paneer/Cottage Cheese-200gms
2.Black gram(Soaked and boiled)-1 cup
3.Multi grain burger buns-4
4.Button mushrooms-11/12
5.Onion(cut into dices)-1(medium size)
6.Yellow bell pepper-1(cut into dices).
7.Red bell pepper-1(cut into dices)
8.Green capsicum-1(cut into dices)
9.Sunflower oil-2 tablespoons
10.Salt to taste
11.Crushed black pepper corns-1 tablespoon
12.Dried herbs-1 tablespoon
13.Bread crumbs-1/4 cup
14.Mayonnaise as required
15.Cheese slices-4
16.Lettuce leaves-4-5 pieces(soaked in ice water)
17.Tomato slices-7-8 pieces

METHOD:
First slice mushrooms.
Then put black grams(boiled), onion,all bell peppers, mushrooms in a  food processorand process into a fine mixture.
Now,place a non-stick pan on flame. Pour 1 tablespoon oil into it.add to it the mixture. Add to it salt,crushed pepper corns,dried herbs.mix well and cook for 2 minutes.
Now remove from heat.transfer the cooked mixture into a bowl. Let it cool in room temperature.
After that crumble the cottage cheese and add to the mixture. Mix well.keep it in refrigerator for some time.
Now add the breadcrumbs to mixture and mix well. Divide the mixture into equal portions and give them a shape of patty.
Place a non stick tawa on flame. Pour 1 tablespoon oil and let it be hot.
Now shallow fry the patties till they are evenly done from both the sides.
Now cut the burger buns horizontally into halves.toast them on tawa by adding slight butter.
To assemble burgers,first apply mayonnaise on both the parts of the buns.place lettuce leavesover it.then place tomato slices and cheese slice.sprinkle salt,pepper powder,herbs on top.now place the patty on top and cover with another part of the bun.
Similarly make other burgers.
Black Gram-Paneer burger is ready.
It is a very tasty as well as healthy dish for everyone specially for kids.

BIRYANI MASALA

INGREDIENTS:
1.Shahi Cumin Seeds-4 tablespoons
2.Coriander Seeds-6 tablespoons
3.Green Cardamom-8
4.Black Cardamom-4
5.Cinnamon Sticks-4
6.Cloves-2 teaspoon
7.White Pepper corns-1 teaspoon
8.Black pepper corns-1 teaspoon
9.Bay Leaves-4
10.Fennel Seeds-2 tablespoons
11.Star Anise-3
12.Mace Flower-3
13.Nutmeg-2(crushed)
14.Stone flowers-4

METHOD:
Put a dry tawa on flame.then roast all the spices on tawa in low flame.
Be careful, the spices should not be burnt.
Then take them out from the tawa.let it cool in room temperature.
After that grind them in a blender to a fine powder.
Sieve the powder and store it in an air tight jar.
BIRYANI MASALA is ready.
Prepare ur favourite biryani with this fresh,pure and aromatic home made masala. It is much more pure than the market biryani masala.

KHAMIRI ROTI

INGREDIENTS:
1.Refined flour-1 kg
2.Dry yeast-1 tablespoon
3.Sugar-1 tablespoon
4.Salt-1 teaspoon
5.Warm milk-100ml
6.Warm water-1/2 cup
7.Desi ghee-2 tablespoons



METHOD:
First,dissolve the yeast and sugar in warm water and leave aside for 10-15 minutes until the yeast begins to ferment.
Then take a large size bowl .pour into it the flour,salt,sugar and ghee.combine all the ingredients and add to it warm milk.knead very well to make a hard dough.
Now cover the dough with a damp muslin cloth and keep aside for 2-3 hours.
After that divide the dough into 8 or 10 equal portions.with the help of roller pin,roll each portion into a circle of approximately 4" diameter.
Place each circle on tawa and make roti.(while rolling the circle if anyone wants ,he/she can spread some kalonji and chopped coriander leaves also.)
Lastly brush each Khamiri Roti with ghee and serve hot with any side dish.
(Normally Khamiri Roti is prepared in oven.but I made it in gas.then also it will be very soft and tasty).
If anyone wants to prepare it in oven,then place the rotis on a greased baking tray and bake for 4-5 minutes.

LEMON CORIANDER CHICKEN SOUP

INGREDIENTS:
1.Boneless chicken (cut into small cubes or shredded)-500gm
2.Coriander leaves -1 cup(chopped)
3.Coriander stems(Chopped)-1/2 cup
4.Lemon grass(chopped)-1/2 cup
5.Garlic cloves-2-4
6.Crushed ginger-1 tablespoon
7.Lemon juice-5 tablespoons
8.Salt -according to taste
9.Butter-1 tablespoon
10.Coriander seeds-1 teaspoon
11.Black pepper corns-1 teaspoon


METHOD:
First wash and clean the chicken pieces very well.
Wash the coriander leaves and coriander stems very well. Make sure the stems are free of dirt.
Now in a cooker or deep bottomed pan,take the chicken pieces along with coriander stems,coriander seeds,black pepper, garlic and ginger.pour into it about 2-3 cups of water.Cover it and cook till the chicken is cooked and get soften.
Now strain the stock in another pan.
From the strainer, take out the chicken pieces and discard rest of the stuff.
Now place the pan containing stock on flame.Add to it the chicken pieces and chopped coriander leaves and chopped lemon grass.let it boil for 2-3 minutes.
Then add to it the lemon juice and salt.Then switch off the gas.
Garnish with some more chopped coriander leaves and a dash of butter.
Lemon Coriander Chicken Soup is ready to serve.Serve hot.

CHICKEN STOCK

INGREDIENTS:
1.Chicken bones-500 gm
2.Roughly chopped onions-1 cup
3.Shredded Ginger-3 tablespoons
4.Crushed garlic cloves-7-8
5.Cloves-5-6
6.Cinnamon sticks-2-3
7.Bay leaves-2 or 3
8.Lemon Grass-2 tablespoons
9.Black pepper corns-1 teaspoon
10.Water-11/2 ltrs.

METHOD:
First wash and clean the chicken bones very well.Now take a deep bottomed heavy pan.pour into it the water.then add to it one by one all the ingredients.
Put it on flame.cover it.let it boil until the chicken bones get soften and the water reduces to the amount of 1 ltr.
Then switch off the gas.
Now strain the whole liquid into a clean glass container by a good strainer or by a muslin cloth,so that the chicken stock should be totally transparent and not cloudy.
Now let it cool in room temperature. And store it in fridge to use it in preparing other recipes.

SIMPLE CAULIFLOWER POTATO CURRY

INGREDIENTS:
1. Cauliflower cut into medium sized florets-2 cups
2.Potatoes(cut into medium sized cubes)-1 cup
3.Green pea pods-1/2 cup
4.Ginger paste-2 tablespoons
5.Green chilli paste-1 teaspoon
6.Chopped tomatoes-1/2 cup
7.Cumin seeds paste-1 tablespoon
8.Coriander seeds paste-1 tablespoon
9.Red chilli powder-2 teaspoon
10.Turmeric powder-2 teaspoon
11.Salt-according to taste
12.Pure ghee-1 tablespoon
13.Mustard oil-6 tablespoons
14.Garam masala paste-1 teaspoon
15.Water-2 -3 cups
16.Sugar-1 teaspoon
17.Whole Garam masala(cardamom,cinnamon, cloves)-1 teaspoon
18.Bay leaves-2
19.Cumin seeds-1 teaspoon


METHOD:
First put a wok on flame.pour some mustard oil into it.let it be hot.now fry into it the cauliflower florets and potato cubes by adding little salt and turmeric powder till they get light brown in colour.then take them out from the wok and keep them aside.
Again put the same wok on gas.pour rest of the mustard oil.let it be hot.Temper with cumin seeds,whole garam masala and bay leaves.as soon as the cumin seeds and garam masala start to splutter, add ginger paste.stir it.then add to it chopped tomatoes. Cook till the tomatoes get little soften. Now add to it the cumin paste,coriander seeds pasteand green chilli paste.stir for 2-3 minutes. Then add turmeric powder, red chilli powder, salt and stir for few minutes till the oil is seen from the sides.
Now add the green pea pods and fried cauliflower florets and potato cubes. Mix them very well with the spices and cook for few minutes.
Then add water to it.mix well and cover the wok.let it cook in low -medium flame for 15-20 minutes till the potatoes and cauliflower florets get soften and the gravy becomes slightly thick.
Finally, open the lid.add to it sugar,garam masala paste and ghee and again cover it.switch off the gas. Give standing time of 5 minutes.
Cauliflower-Potato Curry is ready to serve.Enjoy it hot with steamed rice or chapatti.

CHOCOLATE MUG CAKE

INGREDIENTS:
1.Refined flour: 3 tablespoons
2.Cocoa powder: 11/2 tablespoons
3.Baking powder: 1/2 teaspoon
4.Baking soda:1 pinch
5.Melted butter:2 tablespoons
6.Condensed milk:3 tablespoons
7.Milk:4 tablespoons
8.Any chocolate chunks:Hand full
9.A large size coffee mug

METHOD:
First,in the coffee mug,take all the dry ingredients. With the help of a spoon stir them very well.
Then add to it melted butter, condensed milk and milk.
Now mix all the ingredients very well so that there remains no lump at all.
Lastly add the chocolate chunks(I used Dairy Milk).then again stir in soft hand.
Cake mixture is ready.
Now put the mug of mixture into the microwave for 2 minutes.
After that take it out from microwave and allow it to cool in room temperature.
Chocolate Mug Cake is ready.

ALOO PALAK

INGREDIENTS:
1.Finely chopped spinach-2 cups
2.Potatoes(partly boiled)diced into cubes-1cup
3.Whole fenugreek Seeds-1 teaspoon
4.Roasted and coarsely grinned coriander seeds and fennel seeds-3 tablespoon
5.Desi ghee-2 tablespoon
6.Salt-according to taste
7.Green chillies(chopped)-2
8.Hing-1/2 tablespoon
9.Whole red chilli-1
10.Turmeric powder-1 teaspoon

METHOD:
Put a pan on flame.pour desi ghee into it.let it be warm.then temper with fenugreek seeds,whole red chilli and hing.when they start leaving a beautiful aroma,add the boiled potato cubes.stir for few minutes.then add to it the chopped spinach.add salt and turmeric powder.cover it and let it cook for few minutes.then open the lid and stir till all the moisture dried up.then add the coriander and fennel powder and chopped green chillies.mix everything very well and cook for couple of minutes.
Turn off the gas.cover it and give standing time for 5 minutes.
AlooPalak is ready to serve.serve it with phulkas or steamed rice.

DUCK EGG CURRY

INGREDIENTS:
1.Duck eggs(full boiled)-6
2.Onion paste-4 tablespoons
3.Ginger paste-2 tablespoons
4.Garlic paste-11/2 tablespoons
5.Green chilli paste-2 teaspoon
6.Finely chopped tomatoes-1/2 cup
7.Whole garam masala paste-11/2 teaspoon
8.Red chilli powder-2 teaspoon
9.Pure ghee-1 tablespoon
10.Sugar-1 teaspoon
11.Salt-according to taste
12.Mustard oil-6 or7 tablespoons
13.Turmeric powder-1/2 tablespoon
14.Bay leaves-2
15.Cumin seeds-1 teaspoon
16.Hot water-250gm


METHOD:
First slightly slit all the boiled duck eggs and smear them with little salt,turmeric powder and red chilli powder.keep it aside.
Now put a wok on gas.pour some mustard oil into it.let it be warm.then add the eggs and fry them till they become light brown in colour.then take them out and keep them in a bowl.
Again put the wok on flame.pour the rest of the oil into it.let it be hot.then add to it bay leaves and cumin seeds.when the seeds start spluttering,add to it onion paste.stir it for 2 minutes.then add to it ginger-garlic paste and green chilli paste.again stir for few minutes.then add chopped tomatoes.stir and stir for some minutes.now one by one add all the dry spice powder.stir the spices for few minutes till the raw smell of the spices get vanished and the oil is viewed from the sides of the wok.
Now add to it the fried eggs.mix them very well with the spices and cook for couple of minutes.
Then pour the hot water into it.cover it and let it cook for 10-12 minutes in medium flame.lastly add to it sugar,gram masala paste and ghee and switch off the gas.cover it and give a standing time of 5/6 minutes.
Duck Egg Curry is ready to serve.enjoy it with any staple food.

NOLEN GURER KALAKAND

INGREDIENTS:
1.Full Cream Milk-3 ltrs
2.Condensed Milk-100gm
3.Nolen Gur/Pure Dates Syrup-200gm
4.Lemon juice-4 tablespoon
5.Cardamom Powder-11/2teaspoons(optional)
6.Pure Ghee-4 tablespoons

METHOD:
First boil the milk properly. Add lemon juice to it to make paneer.remove water from the paneer.now mash the paneer.
Put a pan on the flame. Put the paneer into it.add to it the condensed milk and nolen gur.mix it and stir the mixture continuously.thenadd to it cardamom powder (optional) and ghee.cook on low flame.stir the mixture continuously till the mixture becomes thick.
Now switch off the gas.spread the mixture on a plate which is greased with ghee.cut it into square shapes.Make it cool and keep it in fridge for few hours.
Delicious Kalakand is ready.

CHRISTMAS CAKE IN MICROWAVE

INGREDIENTS:
1.Refined Flour:150gm
2.Castor Sugar Dust:100gm
3.Cocoa Powder-3 tablespoons
4.Vanilla Essence-1 teaspoon(optional).
5.Liquid Jaggery-5 tablespoons
6.Dry Fruits(raisans,dates,tutti fruity,cherry):1 cup
7.Nuts(Almonds,cashews,walnuts)-1/2 cup
8.Hot water-125ml
9.Baking soda-1/2 teaspoon
10.Oil-60 ml.
METHOD:
In a bowl pour the hot water.Add to it the dry fruits and nuts so that they can get soften.
In another bowl,sieve flour,cocoa powder,baking soda.then mix well.
Now in the dry fruits soaked water addsugar dust,oil,liquid jaggery,vanilla essence(if anyone is using liquid jaggery,then vanilla essence is not required). Then mix well.
Now add the flour mix into the liquid mix and mix the whole thing with a spatula very well so that there remains no lump.
Take a cake mold of any shape or a microwave safe bowl.brush all the sides of it with oil.Pour the mixture in.fill the  mixture till half of the bowl.
Put the bowl in the microwave for 5 minutes in micro mode.
Give standing time for 10 minutes.
Take it out from microwave and allow it to cool completely.
CHRISTMAS CAKE is ready.Enjoy it with your family and friends.

BUTTER FISH FRY.

INGREDIENTS:
1.Bhetki/Basa fish fillets-6 pieces.(cut into square pieces).

2. Onion paste- 2 tablespoons.
3. Ginger paste-1teaspoon
4. Garlic paste-1 teaspoon
5. Coriander leaves paste-1 tablespoon
6. Green chilli paste-1teaspoon
7. Salt-1 teaspoon
8. Lemon juice-3 tablespoons

For Batter:
1. Corn flour-1 cup
2. Eggs-2
3. Salt-1/2 teaspoon
4. Melted butter-4 tablespoons
5. Black pepper powder-1 tablespoons

For Frying:
Butter-250gms
(If anyone don't want to deep fry fully in butter,then he/she can mix butter and sunflower oil).

METHOD:
Wash the fish fillets very well and pat them dry.Then marinate them in onion paste,ginger-garlic paste,coriander leaves paste,green chilli paste,salt and lemon juice. Let them be marinate for 2-3 hours in fridge.
Then in a bowl,beat two eggs.mix with it corn flour, black pepper powder, salt,melted butter.add to it ice chilled water to make a semi fluid batter.keep it in mind that the batter should not be too much thick neither too much fluid.
Now put a non-stick pan on flame.pour the whole butter into it.with it mix little white oil so that the butter does not get burnt.let it be hot.now take each fish fillet,dip it into the batter and deep fry it till it gets the golden brown colour.follow the same with all the fish fillets.
BUTTER FISH FRY is ready to serve.Serve them hot with mustard sauce and salad.

BEGUNI

INGREDIENTS:
1.Eggplant (cut into very thin slices vertically)-according to members
2.Besan-1 cup
3.Baking soda-1/2 teaspoon
4.Onion seeds-1 teaspoon
5.Salt-1/2 teaspoon
6.Ice chilled water
7.Turmeric powder-1/2 teaspoon
8.Red chilli powder-1/2 teaspoon
9.Mustard oil for deep frying

METHOD: 
Soak the eggplant pieces into salt water for half an hour.then take them out and marinate them with salt and turmeric powder and red chilli powder .keep them aside.
In a bowl, pour besan,baking soda,salt,turmeric powder, kalonji.mix them all very well.now pour chilled water into it to make a semi thick batter.
Put a non- stick wok on flame.pour into it sufficient mustard oil for deep frying. Let it be hot.now take each eggplant slice,dip it into the batter and deep fry it.follow the same process for other eggplant pieces also.Lastly sprinkle some chat masala and rock salt over them.
BEGUNI is ready to serve with hot tea....

YAM BHARTA

INGREDIENTS:
1.Yam(boiled and mashed)-250gm
2.Onions seeds/kalonji-1 teaspoon
3.Garlic cloves(crushed)-5/6
4.Dry red chillies-2
5.Chopped tomatoes-1 tablespoon
6.Chopped coriander leaves-1 tablespoon
7.Mustard sauce/kasondi-3 tablespoons
8.Mustard oil-3/4 tablespoons
9.Chopped green chillies-1 teaspoon
10.Salt according to taste

METHOD:
Put a non-stick pan on flame.pour mustard oil into it.let it be warm.temper with dry red chillies and kalonji.then add to it the crushed garlic cloves.stir till they become light brown and leaves a good smell.then add to it chopped tomatoes and salt.cook till it becomes soft.now put the boiled and mashed yam into it.cook for few minutes.then add to it chopped green chillies and mustard sauce.mix everything very well and cook for another couple of minutes.finally add chopped coriander leaves and mix.
Yam Bharta is ready to serve.serve it hot with rice or phulkas.

STUFFED MIRCHI FRITTERS

INGREDIENTS:
1.Jumbo sized green chillies-4
2.Besan-1/2 cup
3.Corn flour-2 tablespoons
4.Ajwain-1 teaspoon
5.Salt-1/2 teaspoon
6.Turmeric powder-1 pinch
7.Oil for deep frying

FOR STUFFING:
1.Potato (boiled and mashed)-1
2.Whole Garam masala (roasted and grind)-1 teaspoons
3.Cumin seeds(roasted and grind)-1/2 teaspoon
4.Fennel seeds(roasted and grind)-1/2 teaspoon
5.Coriander seeds(roasted and grind)-1/2 teaspoon
6.Chopped coriander leaves-1 teaspoon
7.Salt according to taste

METHOD:
First slit all the chillies vertically and take out the seeds from between. Wash them properly and dry them.keep those aside.
Stuffing:
In a bowl take the mashed potatoes. Add to it all the dry spice powder,salt and chopped coriander leaves. Mix them properly with hand.
Now take a small portion of stuffing and insert it very carefully in each chilli from the side which has been vertically. Follow the same process for rest of the chillies.
Batter:
In a bowl,take the besan.add to it corn flour,ajwain,salt,turmeric powder. Mix them very well.then pour into it sufficient ice chilled water to make a thick batter.
Now put a non-stick frying pan on flame.pour sufficient oil for deep frying. Let it be hot.then dip each stuffed chilli into the batter and fry it till it becomes golden brown.
Stuffed mirchi fritters are ready to serve.Serve them with any sauce and chat masala.
One of my favourite evening snacks in rainy and winter season...

LOBIA MASALA

INGREDIENTS:
1.Lobia(soaked in water for 8-10 hours)-500gm
2.Chopped onions-1 cup
3.Chopped tomatoes-1/2 cup
4.Ginger paste-1 tablespoon
5.Garlic paste-1 tablespoon
6.Hing-1 teaspoon
7.Fenugreek seeds-1 teaspoon
8.Bay leaves-2
9.Fennel powder-1 teaspoon
10.Roasted coriander powder-2 teaspoons
11.Roasted cumin powder-2 teaspoons
12.Garam masala powder-1teaspoon
13.Turmeric powder-3 teaspoons
14.Kashmiri red chilli powder-1 tablespoon 
15.Chopped green chillies-1 teaspoon

16.Kasuri methi -1 teaspoon
17.Chopped coriander leaves for garnishing
18.Salt according to taste
19.Mustard oil-5-6 tablespoons


METHOD:
First boil the soaked LOBIA in pressure cooker by adding some salt and turmeric powder. Make sure that lobia should not be overcooked. Now place a wok on flame.Pour mustard oil and let it be hot.Now add to it the bay leaves,hing and fenugreek seeds.Now add to it the chopped onions. Stir it and let it be light brown in colour.Then add to it the chopped tomatoes, let it become soft.Then add to it ginger-garlic paste.cook all the masala for 2-3 minutes. Then add to it all the dry masala one by one.again cook for couple of minutes till the oil is visible from the sides.Now add the boiled lobia into it.mix all the masala with the lobia properly.Then let it simmer in low flame for 10 minutes. In between stirring is necessary otherwise lobia may burn from the bottom. Lastly add kasturi methi leaves ,cover it and give it a standing time for 3-4 minutes.Finally garnish it with chopped coriander leaves. Lobia Masala is ready to serve with hot phulkas.