Ingredients(for 4-5 cheelas):

1. Gram flour(besan)- 1½ cup
2. Turmeric- ½ tsp
3. Green chillies- 1 (fine chopped)
4. Chopped onion- 1 (medium)
5. Chilli powder- ¼ tsp
6. Coriander powder- 1 tsp
7. Chaat masala- ½ tsp
8. Salt according to taste
9. coriander- 1 tbsp
10. Water- 1 cup
11. Enough oil for making cheelas

Method:

1. Take gram flour, turmeric, salt, coriander powder in a large bowl.
2. Add other ingredients(excepted water and oil) into the bowl, mix well.
3. Gradually add water, mix continuously to avoid lumps.
4. Make a smooth and dropping consistency batter, keep aside for few minutes.
5. Now heat a non-stick tawa, spread some oil on the surface of tawa.
6. Now pour 1 tbsp full batter on the tawa, spread batter evenly on it.
7. Turn the flame to medium, cover with lid for a minute.
8. Oil the upper surface of cheela, and turn it down carefully.
9. Cook till it becomes brown and crispy.
10. Repeat the same process to the remaining batter.
11. Serve hot with chutney or pickle.

Ingredients:

For The Dough

1. Wheat flour- 2½ cups
2. Ajwain- 1 tsp
3. Oil/ghee- 1 tbsp
4. Salt- 1 tsp
5. Water to need

For Stuffing

1. Fine chopped onions- 5 (medium)
2. Oil/butter- 1 tbsp
3. Chopped green chillies- 4
4. Grated ginger- 1 tsp
5. Coriander powder- 1 tsp
6. Chilli powder- ½ tsp
7. Garam masala- ½ tsp
8. Salt to taste
9. Chopped coriander- 2 tbsp
10. Enough oil for baking

Method:

1. Take flour in a vessel, add salt, ghee, ajwain and enough water.
2. Make a smooth dough , cover and keep aside.
3. Heat 1 tbsp butter in a pan, add green chillies and chopped onions.
4. Fry for 2-3 minutes, add all other stuffing ingredients.
5. Saute for 2 minute, turn off the flame, sprinkle chopped coriander.
6. Now Make medium balls of dough and role it about 4 inch circle.
7. Place 1 tbsp onion stuffing in the center, combine edges to make a pouch.
8. Now flatten carefully with the help of dry flour.
9. Place a non stick pan on slow flame and put the paratha on it.
10. Now oil both sides of paratha and bake till it became golden brown.
11. Repeat the process for the rest of the parathas.
12. Serve hot with coriander chutney or pickle.

Ingredients:

1. Cottage cheese(paneer)- 450 gms
2. Mushrooms(sliced)- 4
3. Butter/oil- 4 tbsp
4. Cumin seeds- 1 tsp
5. Asafoetida- a pinch
6. Ginger-garlic paste- 1 tsp
7. Onion paste- 1 cup
8. Crushed tomatoes- 250 gms
9. Red chilli powder- 1 tsp
10. Green chillies- 4
11. Coriander powder- 1 tsp
12. Turmeric- 1 tsp
13. Pav bhaji masala- 2 tbsp
14. Fenugreek powder- ½ tsp
15. Salt to taste
16. Cream- 2 tbsp
17. Water- 1 cup
18. Chopped coriander- 1 tbsp

Method:

1. Cut the paneer into 1½ inch cubes.
2. Heat 1 tbsp butter in a pan.
3. Add paneer cubes and mushroom slices, fry for 3-4 minutes on slow flame.
4. Now heat 3 tbsp oil in a griddle (tawa), add cumin seeds and asafoetida.
5. When cumin seeds start to spluttering, add green chillies.
6. After few seconds, add ginger-garlic paste and onion paste.
7. Saute for a minute, add turmeric, chilli powder, coriander powder and salt.
8. Add crushed tomatoes and stir for 2 minutes.
9. Now add cream, fenugreek powder, pav bhaji masala, fried paneer and mushrooms.
10. Mix well, add water and cook till the gravy thickens( 6-8 minutes).
11. Sprinkle chopped coriander and serve hot with roti or parathas.

Ingredients:

1. Full cream milk- 2 liter(for 250 gms)
2. Lemon- 2 tbsp

Method:

1. Take full cream milk in a heavy vessel pan.
2. When milk start to boiling, add the lemon juice.
3. Simmer for 4-5 minutes, keep stirring.
4. When the milk curdles, switch off the gas.
5. Wait for 2 minutes, strain through a cotton/muslin cloth.
6. Put some weight over the cheese(with cloth) for an hour.
7. Paneer is ready to use as required.

Ingredients:

For the Gatte:

1. Gram Flour (Besan)– 1½ cup
2. Garlic-ginger paste- 1 tsp
3. Chilli powder- ¼ tsp
4. Green chillies(fine chopped)- 2
5. Turmeric- ½ tsp
6. Yogurt- 3 tbsp
7. Oil- 2 tsp
8. Salt to taste
9. Water- 6-7 cups

For the gravy:

1. Oil- 2 tbsp
2. Cumin seeds- 1 tsp
3. Dried red chillies- 2
4. Yogurt- 2 cups
5. Garlic-ginger paste- 1 tsp
6. Red chilli powder- ½ tsp
7. Coriander powder- 1 tsp
8. Garam masala- ¼ tsp
9. Turmeric- 1 tsp
10. Salt to taste
11. Chopped coriander- 1 tbsp

Method:

1. First of all Combine the gram flour, chilli powder, salt and turmeric in a bowl.
2. Mix well, add oil, ginger garlic paste, green chilles and yogurt, knead to make a stiff dough.
3. Take water in a large pan and bring to boil.
4. Divide the dough into equal portions, make long and thin rolls.
5. Drop down the rolls into the boiling water, boil for 6-8 minutes.
6. Remove the rolls from water, allow to cool.
7. Cut into small pieces and keep aside.
8. Take yogurt in a bowl, add turmeric, chilli powder and ginger-garlic paste.
9. Add coriander powder and garam masala, mix well till it become smooth.
10. Now heat oil in a wok, add cumin seeds and dried red chillies.
11. When the cumin seeds start spluttering, add yogurt mixture into the wok.
12. Stir constantly until it come to boil, add remaining water, salt and gatte.
13. Cook for 10 minutes on slow flame.
14. Garnish with coriander and serve hot with chapati or rice.

1. Parwal(Pointed Gourd)- 450 gms
2. Mawa(thickened milk)- 200 gms
3. Granulated sugar- 200 gms
4. Green cardamom powder- 1 tsp
5. Almonds- 15
6. Pistachios- 15
7. Saffron- 4-5 strands

Method:

1. Peel the skin of parwals, make lengthwise slit from top to bottom.
2. Take 3-4 cups water in a pan, then put the parwals into the boiling water.
3. Simmer for 4-5 minutes, now remove the excess of water from parwals.
4. Crush almonds and pistachios in mixer.
5. Take mawa in a wok, stir on slow flame till it became pinkish.
6. Allow to cool, add cardamom powder, saffron and crushed dry nuts.
7. Mix well, open the slit of parwal and fill the stuff.
8. Apply the same method for the rest of parwals, tie with thread to avoid opening of parwals.
9. Add 1 cup water and sugar in a pan, simmer, till the syrup is one thread consistency.
10. Put the parwals into syrup carefully, simmer for 3-4 minutes in low heat.
11. Remove carefully, allow to cool.
12. Serve chilled.

1. Spinach leaves- 500 gms
2. Fenugreek leaves- 100 gms
3. Green chillies- 5-6
4. Urad dal- 1 tbsp
5. Rice- 1 tbsp
6. Cumin seeds- 1 tsp
7. Red chillies- 2
8. Ginger(grated)- 1 tsp
9. Cumin powder- 1 tsp
10. Water- 2 cups
11. Butter- 1 tbsp
12. Salt according to taste
13. Oil for frying

Method:

1. First of all clean, then wash the spinach and fenugreek leaves.
2. Cut the leaves, put into pressure cooker.
3. Mix urad dal and rice in a bowl, then wash.
4. Now add urad dal and rice mixture into pressure cooker.
5. Add green chillies, salt and water, cook for half an hour on slow flame.
6. Whisk the spinach mixture till smooth, keep aside.
7. Heat oil in a wok on slow flame, then add cumin seeds, wait till they start spluttering.
8. Now fry red chillies, add ginger, saute for a minute.
9. At last add the spinach mixture into the wok, cook for 8-10 minutes on slow flame.
10. Add butter, serve hot with roti.

Ingredients:

1. Ladies finger(bhindi)- 300 gms
2. Oil- 4 tbsp
3. Cumin seeds- 1 tsp
4. Onion paste- 2
5. Cumin powder- 1 tsp
6. Coriander powder- 2 tsp
7. Amchur- 1 tsp
8. Chilli powder- ½ tsp
9. Turmeric powder- 1 tsp
10. Salt according to taste

Method:

1. Wash the ladies finger, keep aside to dry.
2. Heat 2 tbsp oil in a pan, splutter the cumin seeds.
3. Now add the onion paste, Saute until the onion change to light brown.
4. Add chilli powder, coriander powder, turmeric, cumin powder, salt and amchur.
5. Mix well, cook the stuff for 3-4 minutes, allow to cool.
6. Now slit all the ladies finger in longitudinal shape(remember that do not cut into half).
7. Now open the slit smoothly, fill the stuffing into the ladies finger.
8. Now heat the remaining oil in a wok, transfer the stuffed ladies finger, fry on slow flame.
9. Stir occasionally, fry for 7-8 minutes or till the ladies finger well cooked.
10. Serve hot with parathas or chapati.

Ingredients:

1. Boiled potatoes- 2
2. kuttu ka aata- 1½ cup
3. Salt(vrat wala)- according to taste
4. ghee for frying

Method:

1. Mash the boiled potatoes, keep aside.
2. Strain the kuttu flour, then mix with mashed potatoes.
3. Add salt and make a smooth dough.
4. Make small balls and flatten smoothly.
5. Heat oil in a pan, fry till the puries become light brown.
6. Serve kuttu puries hot with tea and chutney.

Ingredients:

1. Raw mangoes- 2
2. Green chillies – 2
3. Mustard seeds- ½ tsp
4. Asofoetida(heeng)- a pinch
5. Salt to taste

Method:

1. Peel the skin of mangoes, then cut into small pieces.
2. Put mango pieces into grinder, add chillies, asofoetida and salt.
3. Add mustard seeds and 1 tbsp water.
4. Grind until it changes to a rough paste .
5. Serve with roties or parathas.