Appam with chutney

                 Appam
Ingredients-
Besan/ gram flour-1cup
Samolina/suji-1cup
Turmeric powder-1/2 tablespoon
Chopped onion-1
Chopped green chilli-1
Red chilli powder-1/2 tablespoon
Chopped fenugreek-2 tablespoon
Chopped ginger-1/2 tablespoon
Gratted carrot-1/2 cup
Asfoetida-a pinch
Kalonji seed-1/2 tablespoon
Curd -1/2 cup
Baking powder-1/2 tablespoon
Salt as required
Oil for frying
Method

• Take a bowl add besan,suji,curd, chopped on onion ion, chopped fenugreek, gratted carrot,chopped​ green chilli,red chilli powder,kalonji seed ,turmeric powder,baking powder ,salt and little amount of water and mix it to make batter
• Batter consistency should be neither too thick nor too thin
• Keep appam stand on gas stove and grease it with oil 
• Put batter  in heated appam stand  with a help of spoons and cover with lid and cook it on slow flame
• When they cook and become golden brown then flip it and put few drop oil and cooked other side
• Serve hot with chutney

Mushroom kathi roll

Ingredients-
Chopped Mushrooms-200gram
Chopeded onion-1cup
Chopped capsicum-1cup
Chopped green chilli-3 tablespoon
Chopped tomatoes 1/2 cup
Black peeper 1/2 tablespoon
Cumin powder-1/2 tablespoon
Ginger-garlic​-2 tablespoon
Salt as required
Red chilli sauce-1 tablespoon
Tomato ketchup
Plain flour-2 cup
Oil
Method

• Heat oil in kadahi  and fry chopped mushroom and remove it from oil
• In remaining oil add  chopped onion, chopped,ginger-garlic and stir it then add chopped tomatoes ,Capsicum and stir until it get soft then add cumin powder,black peeper powder,red chilli sauce,salt,fried mushrooms and stir it
• Take a large bowl add plain flour,salt,oil
• and knead dough and make a small ball and roll on thin chapati
• Heat oil in nonstick pan put chapati on tawa and cooked it then flip it and cooked other side then place fillings and garnish with chopped onion, chopped tomatoes,chopped coriander,and tomato ketchup and  fold it

Stuffed mushrooms pakoda

Ingredients-
Button Mashroom-200gram
Chopped Capsicum-1cup
Chopped onion-1 cup
Chopped green chilli-2 tablespoon
Black peeper 1/2 tablespoon
Ginger garlic paste-1 tablespoon salt
Salt as required
Besan/chick flour-11/2cup
Rice flour-1/2 cup
Red chilli powder 1/2 tablespoon
Turmaric powder-1/2 tablespoon
Chaat masala-1 tablespoon

Method

For stuff

Heat oil in kadahi add chopped onion chopped green chilli,chopped capsicum and stir it
Then add black pepper ,red chilli powder,Chaat masala salt and stir until it cooked and cool it

For batter

Take a bowl add ginger garlic paste,salt red chilli powder,turmeric powder,besan ,rice flour,and little amount of water and mix it to make smooth batter
Batter should be thick
Clean and remove stalk of mushrooms
Then stuff Capsicum masala and coated with batter from all side and deep fry until it get golden brown and crisp
Garnish with chopped coriander
Serve with chutney

Urad dal chilla

Ingredients

Urad dal -1cup
Rice-2cup
Chopped onion cup
Chopeded capsicum-1cup
Chopped tomatoes-1cup
Chopped green chili -3 tablespoon
Sambhar masala-1table spoon
Black salt as required
Salt as required
Coriander chutney
Mustard oil for frying
Method-

• Soak urad dal and rice overnight
•  Rinse  them in water and grind it in mixer
• Batter consistency should be neither to thin nor too thick
• Add salt (as required) in batter and mix it
• Heat 1/2 tablespoon oil in non stick pan and pour a ladleful batter and spread thinly as possible as in round shape
• Add chopped onion,chopped capsicum,chopped tomatoes,chopped green chilli, coriander chutney and sprinkle black salt and sambhar masala and cooked it in medium flame
• Serve it with tomato ketchup

Capsicum stuffed with Maggie

Ingredients-

Maggie-2 packet
Capsicum-3
Red chilli sauce -1 tablespoon
Chopped onion -2
Chopped tomatoes-2
Tomato ketchup-3tablespoon
Green Chilli-3
Salt as required
Oil for frying
Maggie masala

Method..

Heat oil in kadahi ,add chopped onion, chopped green chili, chopped tomatoes, chopped Capsicum and stir until it get soft
 then add Maggie,red chilli sauce,Maggie masala salt as required,toma tomato ketchup,and little amount of water and cook it

Rinse Capsicum in water and Pat dry with a towel

Slice off top of capsicum and remove seed and fry it

Stuff cooked Maggie in Capsicum

Serve it with tomato ketchup

Chilli paneer

                           Chilli paneer
Ingredients.
Paneer-300 gram
Corn flour -3 table spoon
Plain flour-3 tablespoon
Chopped Capsicum- 3
Soya sauce-3 tablespoon
Red chilli powder-1/2 tablespoon
Chilli sauce-1 tablespoon
Tomato ketch up - 3 tablespoon
Vinegar - 2 tablespoon
Salt as required
Chopped onion -1 larger
Chopped green chillies-2
Garlic paste- 2 tablespoon
Black peeper -1 tablespoon
Oil for frying
Method-

• Take a bowl add corn flour ,plain flour salt black pepper powder ,red chilli powder and a little amount of water and mix it .Batter consistency should be thin but not to be watery.Add cube of paneer and mix it properly until it coat with batter.
• Heat oil in kadahi ,add paneer and fry until it becomes light golden brown .
• Drain it from oil .
• Heat oil in kadahi add chopped onion ,when chopped onion get golden brown then add chopped Capsicum, garlic then add soya sauce,chilli sauce,green chilli ,salt vinegar ,black pepper,tomato ketchup and a little amount of water and stir until it cooked then add fry paneer and mix it
• If gravy is thin then add mixture of water and corn flour and add in gravy and cooked it properly.
• Serve it 

Golgappa/panipuri

 

Golgappa

Ingredients- .
Samolina(rava)-1/2 cup
Wheat flour-1/2 cup
Oil for frying
Water-as required
boiled mash dry pea -2 cup
Baking soda -1 pinch
Black salt as required
Regular Salt as required
Roasted cumin powder-1/2 table spoon
Black pepper powder-1/2 table spoon
Red chilli powder-1/4
Green chili -2
Tamrind paste-3 table spoon
Asfoetida-1 pinch
Green coriander -1/2 cup
Mint leaves -4
Chopped onion
Besan bhujia

Method-

For puri-

• Take 1/2 cup rava and 1/2 cup wheat flour in a wide bowl and mix it
• Knead dough with help of water​ .Dough should  be neither too soft nor too hard  
• knead the dough until smooth texture
• Divide dough into equal portion and make ball
• Roll out each ball and make a like  chapati  Chapati shouldn't be thin or too thick
• Make a tiny Puri with help of cutter or using small round shape lid and roll it
• Heat oil in kadahi add tiny puris
• Deep fry it in heat oil until get crispy and brown
• Each Puri press with spatula(to puff them up)
• The heat of oil should be medium flame
• For golgappa pani
• Take a grinder add coriander,tamrind paste,green chili,black salt,regular salt,cumin powder,black pepper powder,asfoetida, red chilli powder,mint leaves and less amount of water and grind it
• Then add water according to amount of ingredients and mix it

• Assembling of golgappa

• Take a golgappa making hole in center by using finger or spoon then add boiled and mashed pea ,chopped onion,besan bhujia,and fill with pani
• If you want to eat sour and sweet golgappa then add sweet chutney

Jaick fruit kabab

                         Jaick fruit kabab

INGREDIENTS..

Jaick fruit -2 cup
Chana dal/chickpea flour -11/2 cup
Chopped Green Chili -2 to 3 tablespoon
Turmeric powder-1/2 tablespoon
Cumin powder-1/2 tablespoon
Chat masala 1 tablespoon
Red chili powder-1/2 tablespoon
Chopped ginger -2 tablespoon
Garlic paste - 2 tablespoon
Asfoetida powder-1 pinch
Salt to taste
Oil for frying

METHOD..

• Cut and remove the seed and wash it
• Place the jackfruit and water in a pressure cooker .Let the jackfruit boil till 1 whistle
• Remove it then boil chickpea in pressure cooker .The chickpea should not be overcooked
• Grind chickpea in mixer and mash jaick fruit pieces and combine together then add turmeric powder,red chili powder, garlic paste, chopped Green Chili, chopped ginger,chat masala asfoetida, salt to taste,and mix it

• For making kabab 

•  Grease your hands with oil and take a small portion of mixture and make round shape like tikki
• Heat oil in pan and fry kabab until it get golden brown from both sides
• Drain it from oil
• Serve with curd and chutney

Corn pakoda

INGREDIENTS..

Fresh soft Corn  kernels-2 cup(grinded corn without water)
Besan/chickpea flour-1/2 cup
Green Chilli-2 tablespoon
Chopped green coriander -1/2 cup
Chopped ginger-1 tablespoon
Garlic paste- 2 tablespoon
Asafoetida powder-1 pinch
Red chilli powder-1 /2 tablespoon
Chat masala -1/2 tablespoon
Cumin powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Kalonji seed-1/2 tablespoon
Ajwain seed-1/2 tablespoon
Salt to taste
Oil for frying

METHOD.

• Take a bowl and add grinded coarsely​ corn, garlic paste, turmeric powder,red chilli powder, chopped Green Chilli, chopped Green coriander, chopped ginger, asafoetida powder,cumin powder,chat masala, kalonji seed, ajwain seed, salt to taste, chickpeas​ flour and mix it well.
• Heat oil in kadahi, drop small portion of corn mixture , making roughly round shape and fry pakoda until get golden brown and crispy .
• Remove it from oil .
• Serve with green chutney and tomato sauce.

Cheese aloo sandwich

 

 INGREDIENTS..
Bread -4
Boil mashed potatoes/aloo-1 cup
Chopped Green Chili-2 tablespoon
Chopped Green coriander -1/2 cup
Chopped tomatoes-1 medium size
Chopped onion-1
Garlic and coriander chutney-1 tablespoon
Cumin powder-1/2 tablespoon
Asfoetida powder-1 pinch
Chat masala -1/2 tablespoon
Red chili powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Salt as required
Tomato sauce -2 tablespoon
Cheese- as required
Butter as required
METHOD..

• Heat oil in kadahi then add chopped green chili cumin powder, turmeric powder,red chili powder garlic- coriander chutney,chat masala, asfoetida powder salt and mashed potatoes and stir it on medium flame then add chopped tomatoes, chopped coriander, chopped coriander and mix well and remove from heat and leave the filling cool down
• Take a bread slice and spread garlic-garlic chutney , aloo masala and grated cheese  and cover the another bread slice
• Spread a tbsp tamato sauce on top of second bread slice then spread aloo masala and grated cheese and cover the other slice and press gently and make four layer of sanwitch
• Roast the sandwich with butter on both side
• Cut the bread in half and serve with green chutney and tomato sauce

                                                 

Steam idali cake

Steam idali cake

Ingredients

Rava /semolina  - 1cup

Curd- 1/2 cup

Chocolate powder-3 tablespoon

Chocolate biscuits-4

Eno powder -1 tablespoon

Castor sugar - 5 to 6 tablespoon (as required)

Vanilla extract -1/2 tablespoon
Walnut- 4 to 5

METHOD-

• Take a bowl add semolina (rava),chocolate powder,chocolate biscuits powder ,castor sugar and mix well then add curd ,eno powder , vanilla extract and stir it if batter consistency is thick then add milk
• Take a pressure cooker and remove whistle and add water and boil it
• Take a idali strand and grease it then pour 11/2 tablespoon better in idali plate and place idali strand in cooker and cook it for 5 to 10 minute
• Using toothpick for doneness
• Cool it and remove from idali plate
• Garnish with Walnut 
• Serve it

Veg spring rolls

Spring rolls

Ingredients..

Chopped cabbage-1cup
Chopped carrots 1/2 cup
Chopped capsicum-1/2 cup
Chopped onion-1/2 cup
Chopped Green Chile-2 tablespoon
Ginger-garlic paste-2 tablespoon
Spring onions-1/2 cup
Soya sauce-1/2 tablespoon
Red chili sauce-1/2 tablespoon
Vinegar-1 tablespoon
Black pepper-1/2 tablespoon
Salt to taste
Oil for frying
For sealing the rolls..
Plain flour-4 tablespoon
Water as required
Fo spring roll paper..
Corn flour-1/2 cup
Plain flour -1/2 cup
Water

METHOD..

•  Heat oil in kadahi add chopped onion and stir until it gets golden brown then add chopped Green Chili, ginger garlic paste and stir it  then add chopped cabbage, chopped carrots, chopped capsicum and stir it until soft and cook
•   Add soya sauce, red chili sauce, black pepper, vinegar,salt and cook it for few minutes and add chopped spring onions and mix well in slow flame
• Cool it 

• For making spring roll wrapper

• Mix corn flour and plain four and add water to make batter.
• Batter consistency should be thin
• Take non stick tawa .Pour a batter on tawa with help of spoon and spread  the batter as thin as possible and immediately remove it from tava until wrapper colour get change
• Take a bowl add plain flour ,water and mix it to make a sealing paste
• Place about one tablespoon of the filling in the centre of the wrapper.Sealing paste apply edges of wrapper,fold in sides and roll up to cover filling
• Heat oil in kadahi and fry it until it get golden brown
• Drain it from oil
• Serve it with chutney

• 
  

Rava dosa with mango chutney

Rava dosa with mango chutney

INGREDIENTS..
Rava-1cup
Plain flour-1/2 cup
Chick flour/besan-2 tablespoon
Chopped onions -1
Chopped green chili-2
Chopped ginger-1
Curd-1/2 cup
Salt to taste
Water as required
Oil as required
METHOD

• Take a bowl add rava/semolina, plain flour,besan  curd,salt and mix well then add chopped onion, chopped green chili, chopped ginger and add water to make batter
• Batter consistency should be thin and watery. Keep aside for 30 minutes
• Heat the tava and add oil and spread it then pour batter to making round shape on tava
• Sprinkle 1 tablespoon of oil from top
• When base side get crispy then flip it
• Remove it from tava
• Serve it with mango chutney

Bel /wood apple ka sharbat

Bel ka sharbat

 Ingredients..
Bel/wood apple fruit- 2
Sugar -250 gram
Cumin powder-1/2 tablespoon
Black salt-1/2 tablespoon
Cardamom powder-1/2 tablespoon
Mint leaves-4 to 5
Water as required
Ice cube-5 to 6
Method..

• Remove hard crust and seed with help of knife
• Scoop out all the pulp from bel
• Take a pan add pulp and water and mash it with spoon and strain it then add sugar and cardamom powder and stir it to dissolve in water and sprinkle black salt cumin powder on it
• Serve it with crushed mint leaves and ice cube

Bhindi masala/ lady finger masala

Bhindi masala

Ingredients..

Bhindi /lady finger/okra-400 gram
Chopped onion-2
Chopped tomatoes -2
Cinnamon stick -1
Cardamom-3
Clove -4 to5
Bay leaf -2
Red chili powder-1/2 tablespoon
Mustard powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Cumin powder-1​/2 tablespoon
Coriander powder-1/2 tablespoon
Ginger garlic paste-1 tablespoon
Salt as required
Oil as required
Amchur powder-1/2 tablespoon

METHOD..

•  Wash bhindi under running water
• Drain it
• Cut the thin slices of bhindi
• Take  a kadahi add oil and heat it then add slice of bhindi and stir it 
• Heat oil in kadahi add bay leaf, cloves, cinnamon cardamom 
• when they stop to crackle then add chopped onion and stir it until it get golden brown then add ginger garlic paste and stir it then add chopped  tomatoes and stir until it get soft then add red chili powder, turmeric powder, cumin powder, coriander powder, mustard  powder amchur powder coriander powder ,salt and small quantity of water and stir it then add fry bhindi and stir it
• Serve it with roti or rice

Apple malpua

Apple mal pua

INGREDIENTS..
Apple-2
Plain flour-1cup
Cardamom powder-1/2 tablespoon
Sugar-1 1/2 cup
Water -4 cup(as required)
Oil for frying
 METHOD..

• Take a bowl add  plain flour ,water and mix it to make batter 
• Batter consistency should be not too thin or thick
• Peel apple and remove seed
• Cut the slice of apple
• Heat oil in kadahi then dip slice of apple in batter and fry it until get golden brown
• Drain it
• Take a pan add sugar and water and boil it until sugar syrup consistency get one thread and add cardamom powder
• Soak fry slices in sugar syrup for 1 hours
• Serve it

Kala chana masala/ chickpeas​ masala

Ingredients
Kala chana/chickpeas- 2 cup
Chopped onion-2
Tomato puree -1/2 cup
Ginger garlic paste-2 tablespoon
Chopped Green Chili-2
Bay leaf -2
Cloves-4 to5
Cinnamon stick -1
Cardamom-2
Cumin powder- 2 tablespoon
Coriander powder-1 tablespoon
Chat masala-1 tablespoon
Turmeric powder-1/2
Red chili powder-1 tablespoon
Chopped coriander -2 tablespoon
Salt to taste
Cooking oil

METHOD..

• Soak chana overnight or for 4 to 6 hours boil in pressure cooker until chana get soft.
• Drain it . Remaining water use in making gravy.
• Heat oil in kadahi add bay leaf cloves, cinnamon, cardamom when they stop to crackle then add chopped onion and stir until it get golden brown then add ginger garlic paste and stir it.
• Add tomato puree, turmeric powder red chili powder salt cumin powder coriander powder and chat masala and small quantity of water and stir it then add boiled channa and cook well.
• Garnish with chopped coriander and onion
• Serve it.

Stuffed capsicum with soya keema

Stuffed capsicum

INGREDIENTS..
Capsicum-3
Nutrela/soya keema
Chopped Onion-1
Ginger garlic paste-1 tablespoon
Chopped tomatoes-1 large
Chopped Green Chili-2
Kasori methi-1 tablespoon
Cumin seeds-1/2 tablespoon
Grated raw mango/amchur powder 2 tablespoon
Coriander powder-1/2 tablespoon
Cumin powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Red chili powder-1/2 tablespoon
Salt to taste
Oil
METHOD..

• Soak soya keema in warm water and drain it
• Heat oil in kadahi add cumin seeds, kasori methi and when they stop to crackle then add chopped onion and stir it until it get golden brown then add ginger garlic paste,and stir it
• Add chopped tomatoes ,green chili and cook well until it get soft then add turmeric powder, red chili powder, amchur powder/grated raw mango, coriander powder,cumin powder salt and small quantity of water and stir it and add soaked nutrela,/soya keema and mix well and cool it
• Cut the top of capsicum and remove seed
• Stuff soya keema masala in the capsicum and press it with hand or spoon 
• Fry  all side of capsicum until it turns golden brown
• Garnish with chopped green coriander and grated raw mango
• Serve it with chapati and rice 

dal pitha

Dal pitha

INGREDIENTS-
Arhar dal/tuvar dal/pulses-1cup
Turmeric powder-1/2 tablespoon
Red chili powder-1/2 tablespoon
Chopped Tomato-1 large
Mustard seed-1/2 tablespoon
Amchur powder-1/2 tablespoon
Garlic paste-1 tablespoon
Chopped Green chili.-2
Cumin seeds-1/2 tablespoon
Chopped coriander-3 tablespoon
Salt to taste
Oil
Wheat flour -2 cup
METHOD

• Clean and wash Dal/pulses
• Take a pressure cooker and add dal and water and cook  for 6 to 8 whistle till dal get soft and smooth
• Heat oil in kadahi add cumin, mustard seed,when they start to crackle then add chopped green chili, garlic paste and stir it then add chopped tomatoes and stir it until it get soft
• Add turmeric powder,red chili powder salt,amchur powder,salt and stir it
• Pour the cooked dal in kadahi and cook for some time
• Knead soft dough with salt using enough water and 
• Divide the dough into equal portion and make a small ball shape
• Rollout it like poori
• Lift three side edges of poori and seal in center with the help of finger
• Cook pitha in boiling Dal for some time
• Garnish with chopped coriander and salted and fry tomato slice
• Serve it

Shahi paneer

                        Shahi paneer

INGREDIENTS..

Paneer-250 gram
Cashew nuts-8 to 10
Mawa/khoya-2 to 3 tablespoon
Bay leaf-2
Cinnamon stick- 1 medium size
Cloves-5
Cardamom-4
Shahi jeera - 1/2 tablespoon
Chopped onion- 2 medium size
Chopped tomatoes- 2 medium size
Ginger -garlic paste- 2to3 tablespoon
Green Chilli-2
Red chili powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Black pepper powder-1/2 tablespoon
Cumin powder-1 tablespoon
Coriander powder-1 tablespoon
Kasuri methi (dry fenugreek leaves)- 1 tablespoon
Salt to taste
Cooking oil



METHOD.

•  Cut paneer in to cubes and fry it .

• Heat oil in kadai then add bay leaf, cloves cardamom,cinnamon shahi jeera,when whole masala (spices,) start to crackle then add chopped onion and stir  until it gets  golden brown then add ginger garlic paste and stir it   .

• Add chopped tomatoes, soaked cashew nuts and stir it for few minutes.

•  Let them cool.

• Remove all whole spices then grind it in grinder to make paste.

• Heat oil in kadai, add chopped green chilli  and pour the paste then add turmeric powder, red chili powder, black pepper powder, cumin powder, coriander powder,salt, kasuri methi and small quantity of water and cook well then add khoya and fry paneer and stir it for 2 to 3 minutes
• If you like thin consistency of gravy then add water.

•  Serve with naan or pulav

Pasta

 INGREDIENTS..
Pasta-1cup
Chopped onion-1
Chopped tomatoes-2
Chopped Green Chili
Tamato sauce-2 tbsp
Ginger- garlic paste-2to3
Red chili powder-1/2 tablespoon
Turmeric powder-1 /2 tablespoon
Black pepper powder -2 tablespoon
Salt to taste
Oil

METHOD..

• Take a pan add water and pasta and few drop of oil and boil it until it get soft
• Drain it
• Heat oil in another pan and add chopped onions and green chili and stir it until it get golden brown then add ginger garlic paste, chopped tomatoes and cook well until it get soft then add salt,and tomato sauce,red chili powder turmeric powder black pepper powder and stir it then add cooked pasta and mix well
• Serve it

Pav bhaji

                               Pav bhaji
INGREDIENTS...
Carrots 2 to 3
Pea - 250 gram
Cauliflower-100 gram
Potato-1cup
Tomato-  2 to 3
Capsicum-2
Coriander .1/2 cup
Green Chile-2 to 3
Butter-30 gram
Red chili powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Pav bhaji masala -3 tablespoon
Salt to taste
METHOD..

• Take a pan add water and all chopped vegetable except capsicum and boil it for some time
• Drain it
• Take a kadahi add butter  and heat it then add chopped onion stir it until it become golden brown then add ginger -garlic paste, chopped green chili, chopped tomatoes and stir frequently until tomato get soft
• Add cumin powder, pepper powder, coriander powder ,pav bhaji masala red chili powder turmeric powder salt and small amount of water  and stir it
• When masala cook properly then add chopped capsicum , and stir it  then add boiled mix vegetable, and mashed it with potato masher and use remaining boiled vegetable water to cook it
• Cut pav in half and roast it with help of butter
• Garnish with chopped green coriander
• Serve it with butter

Noodles chat

INGREDIENTS..
 Dry pea -300 gram
Bay leaf-2
Cinnamon sticks-2 to 3
Cloves-5 to 6
Cardamom 3 to 4
Chopped onion -1 medium size
Ginger- garlic paste -3 tablespoon
Chopped tomatoes-2
Chopped Green Chile-2
Chopped coriander leaves-1/2 cup
Red chili powder-1 tablespoon
Turmeric powder-1/2 tablespoon
Cumin powder-1 tablespoon
Pepper powder -1/2 tablespoon
Coriander powder-1/3 tablespoon
Black salt-1/2 tablespoon
Salt to taste
Chat masala-1 tablespoon
Fried Maggie-2 packet
Fried peanut-3 tablespoon
Tomato ketchup
Oil

METHOD..

• Take a bowl add water and dry pea and remain it 6   to 7 hours for soaking and rinse the soaked pea
• Take a pressure cooker add fresh water and soaked pea and and pressure cook at high flame till you get 3 to 4 whistles .open the lid of pressure cooker and check it the pea gets soft and drain it
•  Heat oil in pressure cooker add bay leaf,cloves, cinnamon sticks, cardamom, when they start to cracke then add chopped onion and stir  until it becomes golden brown then add ginger garlic paste, salt chopped tomatoes, green chili and stir frequently. 
• When tomato get soft then add red chili powder, turmeric powder, black pepper powder,cumin powder, coriander powder,and small quantity of water and stir it till masala cook properly and add water to make gravy  thin
• Add water and noodles in pan and boil it then fried it in oil 
• Take a plate pour chola and fried noodles spread it over and sprinkle black salt on it
•  Garnish with roasted peanuts, chopped onion, chopped green chili and tomato ketchup

Peanut chikki

                          

                       Peanut chikki
INGREDIENTS..
Jaggery -200 gram
Peanut -160 gram
Oil for greasing

METHOD..

• Roast peanut in kadahi and cool it 
• Rub the roasted peanuts with help of both palm till husk is come out 
• Heat a kadahi add one tablespoon oil then add jaggery and 2 to 3 tablespoon water and stir it continuesly till it melt
• Check the consistency of jaggery syrup ,by dropping syrup into a bowl of  water, it should form hard ball and break with a cracky  sound. else boil for another minute and check.
• Add roasted peanuts in jaggery syrup and mix well.
• Take a greased plate pour syrup immediately  and spread it with help of spatula .
• Cut the chikki in small peices

Mysore bonda

                             
                               Mysore Bonda
INGREDIENTS...
Plain flour -1cup
Rice-1/2 cup
Curd-1/2cup
Baking powder-1/2 tablespoon
Red chili powder-1/2 tablespoon
Salt to taste
Oil for frying
Chopped onion - one (medium size onion)
Chopped green chili -2 to 3
Chopped coriander-1/2 cup
Turmeric powder- 1/2 tablespoon
Chopped ginger-2 tablespoon
Cumin seeds -1/2 tablespoon

METHOD.

• Take a bowl add plain flour,rice flour curd baking powder,turmeric powder, red chili powder, cumin seeds, chopped coriander, chopped ginger, chopped green chili, chopped onion,salt  and mix it well and add water to make batter 
• Batter consistency should be  thick
• Pour the batter in round shape with the help of fingers in hot oil  .fry it until they become golden brown.
• Drain it 
• Serve with green chutney

gajar ka halwa

                 

                           Gajar ka halwa
INGREDIENTS..
Carrot -1 kg
Sugar -250 gram
Milk- 400 gram
Cardamom powder - 1 tablespoon
Ghee- 5 to 6 tablespoon
 Almond-5 to 10
 kaju(cashew)


METHOD..

• Wash the carrot and grate them using grater.
• Take a kadahi,add grated carrot and milk ,stir it until  milk get to dry up. 
• Take another kadahi add 5 to 6 tablespoon of ghee and heat it.Now add dried grated carrot ,stir it frequently then add sugar, cardamom powder and cook it properly until moisture of sugar get dry.
• Garnish with fried kaju and almond.