Magaj (Besan ladoo)

Ingredients: 

1.      1 cup Besan (Chickpea flour)

2.      1/2 cup ghee or as required (clarified butter)

3.      1/2 cup sugar (powdered)

4.      1/2 teaspoon cardamom powder

5.      2 tablespoon chopped nuts

6.      2-3 teaspoon milk

7.      A handful of raisins

8.      Microwave safe bowl

Method:

1.      Mix the besan and half ghee in a microwave safe bowl.

2.      Heat on high for 5-6 minutes first, stir after every 2 minutes, that time add ghee.

3.      Then again after 2 minutes you stir and this time you sprinkle milk.

4.      Then after 1 minute stir again.

5.      Then after 30 seconds till you get desired brownness and nice aroma.

6.      Let it cool add sugar, cardamom powder and raisins.

7.      Mix well and then again 30 minute put in microwave.

8.      Now add nuts and using your hands and make ping pong size balls.

9.      If you not success making balls than you add milk and make magaj.

Note:

 Not use too much of milk otherwise ghee come out.

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Whole Masoor (puy lentils) Biryani

Ingredients:
1/4 cup Milk with Saffron,
2  cups Basmati Rice,
1/2  cup Whole Masoor, (puy lentils)
1 Potato,  (cut in sliced)
1/2 cup  Capsicum,(sliced)
2 tomato,(cut in sliced)
3 to 4 Onion sliced, (crisp fried)
1 Onion finally chopped,
1/2 cup Coriander chopped,
1/2 cup Mint(pudina) chopped,(optional) 
3 tbsp Vegetable Oil,
1 cup Yogurt, (beaten)
10-20 Raisin,
10 cashew nut, (fried)
3 tsp Biryani masala,
1/4 tsp Turmeric powder,
2 tsp. Red Chili powder,
1 Onion finally chopped,
1 tbsp Garlic chopped,
2-3 pieces cinnamon,
4 Cardamom,
2 Bay leaves,
1 tsp Cumin seeds,
3 tsp Ginger-Garlic paste,
1 tbsp Whipping cream,
Salt to taste,

Method:
* Soak Masoor for 2-3 hours.
* Add enough water & cook till masoor is soft, not too much cook.
* Drain the masoor, keep aside.
* Heat oil (2 tbsp) in a pan. Add  finely chopped onion, fry till golden brown.
* Add ginger garlic paste. Fry for a minute.
* Add masoor followed by turmeric, red chili Powder, biryani masala, and salt to taste. Fry for two minutes.

* Add yogurt (thick),raisins,whipping cream, mint, and cook till mixture becomes semi dry. keep aside.
* Now heat 1 tbsp of oil and fry cumin seeds, cloves, cinnamon, tejpatta.
* Add rice and fry a little, add enough water (double that of rice) and salt, cook till rice is done.
* Remove the rice and spread on plate.
* Peel the potato and cut to potato ,tomato and capsicum in long stick size.
* Deep fry potato chips lite golden brown.
* Capsicum also fry for 1 minute.
* Mix together chopped coriander and fried onion. Set aside.
* Take microwave safe large bowl and spread a layer of rice, capsicum, fry potato, fry onion.
* Cover with masoor mixture and alternate rice, capsicum, potato, onion and massor a couple of times.
* Top with saffron milk and ghee.
* Cover lid tightly and place  medium heat in microwave for about 5 t0 7 minutes.
* Garnish with cashew nut, coriander, fried onion, tomato.
* Serve with Onion garlic raita and papadum.

# Tips some time i not used microwave, i take large bowl and  mixed rice, masoor mixture, vegetables mix together and cover and left for 5 min its gives nice aroma.

Carrot Stir Fried With Green Chilies (Gajar Marcha no Sambharo)

Ingredients:

1.          2 tablespoon oil

2.          1/2 teaspoon cumin seeds

3.          1 teaspoon mustard seeds

4.          1/4 teaspoon asafetida

5.          1 big carrot peeled and cut in long slivers

6.          3 fresh green chilies slit in half cut in long slivers

7.          1/4 teaspoon turmeric powder

8.          1/2 teaspoon coriander powder

9.          1/2 teaspoon lime juice (optional)

10.      Salt to taste

Method:

1.          Heat the oil in a pan over medium heat.

2.          When oil getting hot add the mustard - cumin seeds. As soon cumin seeds pop add the asafetida.

3.          Add carrots, stir and fry for 1-2 minutes.

4.          Now add chilie, salt, turmeric, coriander and cook 1-2 minutes.

5.          Remove from the heat add lime juice and serve with kadhi khichadi or as u wish.

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Aam ka Pana

Ingredients:

1.      2- raw mangoes

2.      1/2-cup sugar

3.      1 teaspoon  black pepper powder

4.      1 teaspoon black salt

5.      1/2 cup mint leaves

6.      1 teaspoon roasted cumin seed powder

7.      Salt to taste

Method:

1.      Peeled the mangoes and cut in to cube.

2.      Combine the mangoes with 1 cup water.

3.      Cook in pressure cooker for one whistle.

4.      Add sugar and cool in room temperature, grind in a blender.

5.      Add mint leaves, salt and cumin powder than make a puree.

6.      Take 2 or 3 tbsp pana in a glass add ice cube and water, mix well and serve.

Note:

Store refrigerated in an air-tight glass jar.

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Mogri Subji (Radish Pode & Potato)

Ingredients:

1.      2 cup chopped fresh radish pods

2.      1 medium size potatoes boiled

3.      4 garlic cloves chopped

4.      2 tomatoes chopped

5.      1 tablespoon oil

6.      1 teaspoon cumin seeds

7.      A pinch of asafetida

8.      1/2 teaspoon turmeric

9.      1 ½  teaspoon coriander powder

10.  1 teaspoon red chili powder

11.  Salt to taste

12.  Coriander leaves for garnish

Method:

1)      Peel and cube the potatoes.

2)      Heat oil in a pan.

3)      Add cumin seeds, asafetida, and garlic. Once the garlic is fragrant add the chopped tomatoes.

4)      Stir and cook till the tomatoes turn to mush and the oil begins to surface.

5)      Now add salt, turmeric, coriander and red chili powder, in that order.

6)      Add the prepared vegetables. Add little water and mix.

7)      Cover and cook about 3-4 minutes.

8)      Garnish with coriander.

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Pav Bhaji

This mouthwatering pav bhaji is a  snack of Maharashtra.This is very easy to make.

Ingredients:

1.      boiled and mashed vegetables (potato medium size 2 or 3, carrot half, eggplant 1 (optional), cauliflower half cup and green peas half cup)

2.      2 big red onions finely chopped or puree

3.      4 tomatoes finley chopped or puree

4.      1 teaspoon red chili powder

5.      3 teaspoon pav bhaji masala

6.      4 tablespoon oil

7.      2 teaspoon ginger garlic paste

8.      butter

9.      Salt to taste

10.  Coriander leaves for garnishing

11.  1 red onion finely chopped for serve

12.  1 tablespoon lemon juice

Method:

1)      Heat oil in a pan. Once oil is hot add onions and fry till it gets slight golden color.

2)      Add ginger, garlic paste and salt and fry till raw smell from ginger and garlic goes away.

3)       Add tomato puree and cook 3 to 4 minutes.

4)       Add pavbhaji masala and red chili powder and salt till oil starts loosing out from the spices.

5)       Add mashed vegetables, sprinkle some salt, add water if required.

6)       Cook for 5 minute.Garnish with coriander leaves and butter.

7)       Serve with bread or buns, chopped onion, papadams and buttermilk.

Note: When you heat oil in a pan at that time  take out little oil about 1 table spoon in one bowl and add garam masala 1 tsp and set aside. When your pavbhaji ready at that time add this to your cooked pavbhaji so it gives good aroma and color to your pavbhaji.

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Spinach Raita

Ingredients :

1.      1 cup fresh spinach (only leaves)

2.      2 cups plain yogurt lightly beaten

3.      1 teaspoon salt

4.      1 teaspoon sugar (as per taste )

5.      1/2 teaspoon black pepper powder

6.      1/2 teaspoon green chili paste

7.      1/2 teaspoon roasted cumin seed powder

8.      1 tablespoon chopped coriander

For seasoning:

1.      1 teaspoon oil

2.      A pinch asafetida powder

3.      1/2 teaspoon mustard seeds

4.      1 slit green chili (optional)

Method:

1.      Wash and chopped the spinach leaves.

2.      Heat a pan and add spinach and a tablespoon of water.

3.      Cook covered for 2 minutes on low heat.

4.      Remove from flame and let it cool completely.

5.      In a bowl, mix yogurt, salt, sugar, cumin powder. Add in spinach and coriander.

6.      Heat the oil in pan, in over medium heat.

7.      Add mustard seeds, when the seeds start popping, add cumin seeds.

8.      Add chopped green chili and asafetida. Turn off the flame.

9.      Let it Cool completely and add to the yogurt spinach mixture.

10.  Serve chilled. 

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Oatmeal & Raisins Cookies

Ingredients:
1.      1 ½  cup oatmeal (easy to cook)

2.      1/4 cup all purpose flour

3.      1/4 cup raisins

4.      1/2 cup brown sugar powder

5.      1/2 cup butter soften at room temperature

6.      1 teaspoon corn flour in a little water

7.      1 tablespoon water

8.      1/4 teaspoon salt

9.      1/4 teaspoon baking soda

10.  1/4 teaspoon flax seed powder (optional)

11.  1/2 teaspoon vanilla essence

12.  1/2 teaspoon cinnamon powder

             

Method:

1.      First take butter and sugar, beat very well about 5 minutes.

2.      Combine this butter mixture and  flour, baking soda, cinnamon, salt, corn flour, vanilla,water and flax seed powder  beat well.

3.      Add in oats and raisins. Mix well.

4.      Take this dough and give round shape with help of your palm and put this round shape on butter paper.

5.      Bake in preheated oven at 180º C/350º F 10 to 12 minutes or until light golden brown. Cool on a rack.

Chole Bhature

Ingredients:

For Chole:

1.      1 cup kabuli channa (white chick peas)

2.      1/2 teaspoon cumin seeds (jeera)

3.      1 cup tomato puree

4.      1/2 cup red onion paste

5.      1 teaspoon ginger  paste

6.      2 teaspoon chole masala or garam masala

7.      2 teaspoon chilli powder

8.      1/4 teaspoon turmeric powder

9.      1 tablespoon coriander powder

10.  2 bay leaf

11.  1 small cinnamon stick

12.  4 tablespoon oil

13.  Salt to taste

14.  1 teaspoon lemon juice

15.  1 tea bag or tea leaves (optional)

For Bhature:

1.      2 cup plain flour (maida)

2.      1/2 cup yogurt

3.      1 tablespoon oil

4.      Salt to taste

5.      Oil for deep-frying,

Method:

For Chole:                                  

1.      Soak overnight kabuli channa.

2.      Pressure cook the kabuli channa with the tea bag until its get soft than drain and keep aside and discard the tea bag.

3.      Heat the oil in a pan, add the cumin seeds.

4.      When the seeds crackle, add bay leaf, cinnamon, onion paste, and ginger till the onion paste is golden brown.

5.      Add tomato puree and cook for 3 minutes.

6.      Add the chole masala, chili powder, turmeric powder, coriander - cumin seed powder and salt and cook for another minute.

7.      Add the chole and 1 cup of water and mix well. Simmer for 5 minutes.

8.      Garnish with coriander and tomato sliced.

For Bhature:

1.     Combine the flour, oil, yogurt and salt and knead into a stiff dough, use water as needed.

2.     Knead the dough very well till it smooth.

3.     Cover the dough and rest 4 to 5 hours.

4.     Divide the dough into equal parts and roll out into long circles (oval)  or circles.

5.     Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.

6.     Serve bhaturas with chole, sliced tomato, chili and lemon pickle as u wish.

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