Poha Dosa with Peanut Chutney:

Poha Dosa:

Dosa

Ingredients
2 cups rice
1 cup poha
1.5 cups curd

Method :

Soak rice separately for 5-6 hours
Soak poha in curd for 5-6 hours
Grind rice with required water and poha separately
Mix both of them after grinding and leave them for fermentation overnight

Before making the dosas, add salt and 2 pinches of baking soda...

Dosa batter ready.. Happy dosa making !
Peanut Chutney:
Peanut chutney :

1/2 coconut (fresh coconut - mandir wala)
4-5 tbsp of roasted peanuts
Red chillies as per taste
Tamarind
Salt
Sugar

Grind all together... Chutney ready !

Poha Rava Dhokla:
Coarsely powdered poha- 1/2 cup
Rava- 1/2 cup
Yogurt- 1 cup
Water- 1 cup
Oil- 1 tbsp
Sugar- 2 tsps
Salt to taste
Eno fruit salt- 3/4th tsp
For tempering
Oil, mustard, sesame seeds, green chillies and hing.
In a bowl, add yogurt and water. Mix well(no lumps). Add poha, rava, oil, sugar and salt to taste and mix well.
Rest for 10 mins.
Heat water in a pan. Grease a plate. Once the water starts steaming, add eno salt to the batter, mix well, pour
into the greased plate and steam till done( approximately 15 mins).
Cool the dhokla for 5 mins. Garnish it with grated coconut and chopped coriander leaves.
Heat oil. Add mustard. Once it starts spluttering, add sesame seeds, green chillies and hing. Pour over the
dhokla. Cut and serve dhokla with green chutney.
Recipe for Cabbage Poha


300 grms poha or flattened rice
Washed and drained for 10 mins
Green cabbage washed and finely chopped
Like in the pic, 1/2 boiled aloo( opt) I had it
1 small onion sliced, salt, sugar, 3 green chillies
Finely chopped, kadhi patta, coriander leaves

Method
Take a kadhai, add 2 tblspn oil, add rai, jeera and hing
Add 2 cloves, add sliced onion ( opt), add salt
Add aloo, add the cabbage, check the salt
Add kadhi patta and few green chillies
Stir on medium flame for 2 mins
Add the washed poha, add 1/2 teaspn haldi powder
Add salt and sugar as per your taste
Squeeze 1/2 a lemon, add the remaining green chillies
Mix well, cover the kadhai for 5 mins, on low flame
The poha will get a nice lemon yellow colour
Garnish with coriander and green chillies ( opt)
Tastes best fresh and hot.


Caramel Milk Desert:
Loved by Mexicans, this eggless Caramel Milk Dessert is an excellent cinnamon-flavoured milk
pudding with a taste of caramel.
Adapted from Tarla Dalal
Ingredients:
2 tbsp raisins
1 tin (400 gms) condensed milk
500 ml milk
1/4 tsp cinnamon powder
1/2 tsp baking powder
3/4 cup brown sugar
For decoration:
grated dark chocolate
whipped cream
Method:
Soak the raisins in warm water for 1 hour.
Combine the condensed milk, milk, cinnamon and baking powder. Bring to a boil on a high flame,
stirring constantly. Take off the gas.
Mix the sugar and 1/4 cup of water in a saucepan. Bring to a boil, stirring constantly until the
sugar dissolves. Pour in the hot milk mixture and mix well.
Cook over medium heat, stirring occasionally until the pudding is slightly thick, caramelized and
darker in colour.
Add the soaked raisins and refrigerate until well chilled. Just before serving, decorate with grated
chocolate and whipped cream.

Badam Barfi:
D recipe is very simple. I tried d khoya recipe posted by Neha Gulati.
For d khoya i took half cup amul fresh cream n half cup milk powder n microwaved for two mins. It started making
lumps so added a bit of milk n microwaved again a few seconds n d khoya was done.
For d barfi- Boiled about one n half cup of badam in water. Had to make it urgenty so boiled, soaked ones wil evn
do. Removed d peels n grinded to a smooth paste.
Now heat about 2tbsp ghee n add d badam paste. Saute for 3-4 mins n add d khoya n mix wel. Saute d mixture
til it changes colour. Add sugar as per taste n whn it melts properly add little milk to give d consistency as dat of
barfi.
Now grease a dish wth ghee n layer d mixture properly n let it cool down. Cut into pieces n njoy.
Sorry if u guys find it difficult to undstd since m posting a recipe for d first time. Feeling good. Thnx to CAL n all u
lovely frnds.



http://triedandtestedhere.blogspot.com.br/2014/06/sweet-and-spicy-iranian-carrot-pickle.html
https://shailjatomar.wordpress.com/2014/07/28/rajasthani-ghevar/

http://shobanaprao.blogspot.in/2013/11/bread-rasmalai.html
http://cafegarima.wordpress.com/2014/07/22/mirchi-ke-tipore-or-green-chili-stir-fry/
http://vaishnavacooking.blogspot.in/2014/07/veg-hotdogs-version-2.html
Keema Mattar:

Recipe - soak about one and half cup of soya chunks/granules in some water and keep it aside. Heat some oil in
the pan and saute two chopped onions till golden brown , now add some ginger garlic paste and cook till raw
smell of ginger garlic goes away. Now add tomato puree (2 tomatoes is enough), green chilli, kasturi
methi,dhaniya powder, salt to taste , chilli powder, turmeric, garam masala powder ( when I use mutton kheema I
also add Everest's meat masala), lime juice and now let this masala cook till oil separates , now add the soya and
1/4 cup peas and mix well
Let this cook till you see the soya is cooked and oil can be seen surfacing
Garnish with coriander leaves and serve with chapati


nd here's d recipe: 1 cup Rava,1/2 cup curd,1tsp ginger paste,1tbsp refind oil, 1tsp sugar,salt to taste, 1 tsp
lemon juice..mix all d ingredients well,lastly add 1pkt of eno... now grease d bowl n microwave it for 5 mins... now
put some sugar n salt water . Tadka of mustard and green chilli.. serve wid coriander chutney...


http://shwetadhawanmishra.blogspot.in/2014/07/maggie-tikki.html?spref=fb
Bedami Puri
Recipe of Bedami Puris - I took 4tbsp grinded white urad dal ( soak it for 15min ), 1/2tsp metthi powder, kasoori
methi 1 and a half tbsp, salt and red chilli powder, 1 and half grated boiled aloo and 2 tbsp mustard oil (Pakka
kar). Add all this to 3 cups atta and knead well. (The atta should be loose not hard). Make puri's with the atta to
make Bedami Puris. I fry my puri's in mustard oil and they taste yummy, better than any other oil.

Aloo ka jhol: In a wok in 2tbsp mustard oil goes jeera, once it starts crackling add finely chopped onions and cook
till onion turn light brown, add grated adrak, tomatoes, kasoori methi (washed), hing, salt, coriander powder, red
chilli powder and cook till it starts leaving oil. Now add hand mashed boiled potatoes and let cook in masala for 2-
3 min. Next add water to make it a jhol.
( For three medium sized potatoes I used 2 and a half cups of water) Now let the gravy cook for 10 min on low
flame. Aloo ka jhol will be ready.
Hungcurd sandwich
Stuffing: add chopped onions, capsicums, red and yellow bell peppers to hung curd. Add to this mixture - salt,
oregano, pepper, red chilli powder (if you like), any other masala for flavour ( I used chicken masala) and curry
leaves.
On a flat pan, add 1 tsp oil. To it add mustard seeds. Once the seeds start sizzling, put 2 bread pieces on it.
Once the bread is warm, put the curd mix on one of the breads and put the other bread over the mix. And it's
ready. Serve hot and crisp!!

Mexican Salad with Nachos:
Ingredients:
1 lettuce, torn into bite size pieces
1/2 cup cheddar cheese, grated
1/2 cup green onions, chopped
1/2 cup black olives, sliced
4 tomatoes, sliced,
1 cup tortilla chips, crushed
For salad dressing:
200 gms fresh cream
3 tbsp thick curds
3 tbsp tomato ketchup
1/2 tsp chilli sauce
2 tsp chopped onion
2 tsp chopped cucumber
1/4 tsp chopped green chillies
1 tsp levelled, mustard powder
1 tbsp powdered sugar
salt to taste
Method:
Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl.
To make dressing: Beat the cream until thick. Add the remaining dressing ingredients and mix
well. Refrigerated dressing tastes best.
Toss salad and dressing and add crushed chips last.
Garnish with tortilla chips.

Khandvi:
Here comes the recipe: 1 cup Besan ka atta
3 cups chhach(buttermilk)
Adrak mirchi paste
1/2 tsp haldi
Salt to taste
Hing a pinch- Blend all of the above together..see that no lumps remain.Pour it in a kadhai without any oil and
keep stirring for a good 20-25 mins,till it turns thick.Now at the back of a thali spread some oil and a spoonful of
the mixture .wait for sometime ,if the mixture doesn t stick and if u feel you can roll efforlessly,then your mix is
ready to be spread.I personally use my otta to oil and spread the mixture as i am always making a big batch.After
spreading the mixture wait for a good 5 to 10 mins so that the mixture can be easily rolled out.Make khaandvis
from the mix,and temper with rai,white til seeds,green chillies and garnish with dhaniya patta and grated
coconut.Serve with green chutney.


https://www.youtube.com/watch?v=S3BnDDC2mfA


Crunchy Pumpkin Fingers

Ingredients-
1. 2 cup oats
2. 1 cup pumpkin pulp
3. 4 bread slice crumbs
4. 1 onion finely chopped
5. 5 green chillies finely chopped.
6. 2 tsp poppy seeds
7. Half tsp cinnamon powder
8. Half tsp garam masala
9. 1 tsp ginger garlic paste
10. 1.5 tsp salt
11. 2 tsp oil
Oil for frying. You can use air fryer too.

Steps to cook-
1. Take oats and mix pumkin pulp in it . Leave it for 10 mins
2. Add bread crumbs and rest of the ingredients
3. Mix it well, it will be slightly sticky, no worries.
4. Greeze your hands little and make small portions of the mix
5. Make fingers with these balls.
6. Keep them in fridge for one hour.
7. They're ready to he fried.

Tip to make pumpkin pulp-
Peel pumpkin and cut it into small pieces. Pressure cook for 10 mins and strain the excess water and grind it into
mixy


Braided Paneer Bread:

After pizza now braided paneer bread original recipe by Nazneem. Thanks a lot to Naz for this
wonderful recipe..
Braided Paneer Bread
Ingredients
For dough:
All purpose flour- 2 cups
Instant yeast - 1 tsp
Salt - 1/2 tsp
Oil - 4 3tbsp
Sugar- 3/4 tsp
Egg - 1/2 (take 1 egg. Beat it well. Use half for dough. Rest can be used as egg wash for glazing
on the bread, I used milk for wash and increased milk powder to replace egg)
Milk powder - 1 1/2 tbsp.
Warm water.
Method
First, activate the instant yeast. Take 1/4 cup warm water. Put sugar in it, mix well. Add instant
yeast and cover it. Keep it aside for 20 mins to froth.
In a large bowl, add the flour,salt,oil,milk powder, and half an egg. Add the frothy, activated yeast
also to this. Mix well. Add warm water in small quantities and knead to form a smooth, soft
dough. Coat a bowl, lightly with oil and place this dough in it. Roll the dough in the bowl, so that
the dough is also coated lightly with oil. Cover it and leave it to rise for an hour or till the dough
doubles in size.
After the dough has risen, knead it lightly for 2 mins. Divide it into 2 balls to make two breads.
Then roll one ball out into an almost rectangle shape on a floured surface.
Place the filling in the centre along with cheese (optional) and make numerous slits on either side
of the rectangle.
Fold the top and bottom part inside towards the filling.
Then, start braiding from top. First bring one of the slit ends of left side towards the filling and
crossing to other side. Repeat the same from right side, and bring it to left. Now a cross is
formed. Again repeat the earlier step and continue braiding till bottom.
Cut off any excess dough at the bottom.
Repeat the process with the second dough ball.
Grease a baking tray, and place the breads on it. Let it rest for 15 mins. Then apply egg/milk
wash. Sprinkle sesame seeds. Bake in a preheated oven at 190C for 20 mins or till it's done and
gets a golden colour.
Ingredients
For Paneer filling:
Paneer- 350gms (marinated with salt, pepper and garam masala.)
Capsicum - 1 chopped
Carrot- 1 grated
Onion- 1 chopped
Garlic paste - 1 tsp
Green chilli - 2chopped
Coriander leaves
Salt
Chilli powder- 1/2 tsp
Garam masala- 1 tsp
Soya sauce - 1 1/2 tbsp
Butter- 1 1/2 tbsp
Method:
Heat the butter in a pan. Add onions and saut . Then add carrot and capsicum and saut well.
Close the pan and let it cook for 5 min. Then add garlic paste. After 2 mins add the shredded
paneer and again close the lid and cook for another 5mins on low flame.
Add the chilli powder, garam masala,green chillies,salt and saut well again. Finally, add the
soya sauce and coriander leaves and take it off the flame after mixing well. Filling is ready.




Fatafat 4 minute eggless brownie cake - Jaya Amit
Ingredients- Adapted tarla dalalji's recipe
1/2 cup wheat flour
4 tbsp cocoa powder
2 tbsp sour curds (khatta dahi)
1/4 tsp soda bi-carb
1/4 cup melted butter
5 tbsp powdered sugar
1/2 tsp vanilla essence
1/4 cup roughly chopped walnuts (akhrot) (optional- I didn't use walnuts)
1 tbsp butter for greasing
Method
Sift together the flour and cocoa powder using a sieve. Keep aside.
Combine the curds and soda-bi-carb in a bowl, mix well and keep aside.
Combine the melted butter, powdered sugar, vanilla essence and cup of hot water in another
bowl and whisk well.
Add the curds-soda mixture and mix well.
Add the flour mixture and walnuts and mix gently to make a smooth batter of dropping
consistency.
Grease a 150 mm. (6) diameter shallow microwave safe dish using butter. Line it with a piece of
greaseproof paper at the bottom of the dish and again grease it using a little butter.
Pour the batter into the greased and lined microwave safe dish, spread it evenly using a spoon
and microwave on high for 4 minutes.
Cool slightly and unmould by turning upside down on a plate. Remove and discard the grease
proof paper and serve hot.


Bread Gulab Jamun:

Cut the sides of bread
Dip both sides of bread in milk and then squze out the remaining milk and put in a container
Gently blend the squazed bread and make it dough
Make round balls and deep fry them in less flame till they turn golden brown and soak in sugar surup


Palak n Chikpeas:
Boil chickpeas( white channa)
Thn in a cooker add ( blanched n pure 'd palak)
Cook on medium heat
Later add onion tomatoes masala....n lil ghee wid mirch salt etc
( no turmeric... Colour comes out good)
N before serving add amul fresh cream


Hara bhara kebab
1: firstly steam and boil the potatoes and peas.

2: rinse the spinach leaves in water and drain.

3: boil water with some salt. add the spinach leaves and keep in the hot water for 3-4 minutes. this step is
blanching the spinach leaves.

4: drain and keep the spinach leaves in cold water. this is so that the spinach retain their greenness.

5: drain the spinach well and squeeze if there is extra water. later chop the spinach finely and keep aside.

6: meanwhile roast gram flour in a pan.

7: stir till you get a nutty fragrance and the gram flour changes its color. keep aside.

8: in a bowl add the chopped spinach. grate the boiled potatoes over it.

9: now add the cooked peas, ginger-chili paste.

10: mash the kebab mixture with a potato masher.

11: now add the roasted gram flour and the spice powders plus salt.

12: mix very well. your hands will be sticky if there was moisture in the spinach. in this case apply some oil to
your palms when shaping the kebabs. shape into medium sized patties.

13: shallow fry or pan fry the kebabs with some oil.

14: fry the kebabs till they become golden browned and crisp from outside.