Paneer biryani

INGREDIENTS..
Paneer-250 gram
Basmati rice -11/2 cup
Curd -2 to 3 tablespoon
Bay leaf-2
Cinnamon stick- 1 to 2 medium size
Cloves-8
Cardamom-8
Shahi jeera - 1/2 tablespoon
Chopped onion- 3 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
Chopped coriander
Salt to taste
Cooking oil



METHOD.

•  Cut paneer in to cubes and slightly  fry it.Heat oil in kadahi add onion slice and stir until it gets golden brown then remove fried onions and keep aside.

• Heat oil in   kadahi then add bay leaf, cloves cardamom ,cinnamon, shahi jeera, when whole spices, (masala) start to crackle then add chopped onions and stir until it get golden brown then add , ginger garlic paste,and stir it for few minutes  . Add   chopped tomatoes and stir until it get soft .

• 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 curd and stir it .Add fry paneer and stir it for 2 to 3 minutes 

• Heat ghee a pan add ,cardamom ,cinnamon cloves,bay leaf then add rice and water , a little bit of salt and cooked it.Rice doesn't get overcook.

•  Drain it and spread in plate 

•  Remove  1/2 cooked paneer with gravy then spread a layer of rice then add  paneer with gravy and chopped coriander,fried onions,slit green chilli,ghee  and cover it tightly with lid . make ensure steam is not passing.Cooked for 5 minutes serve it with​ raita.

.

Katahal/ jackfruit pakoda

Ingredients-

Jackfruit/katahal pieces-250 gram
Thin onion sliced/chopped onion-1/2 cup
Besan/chickpeas flour-11/2 cup
Kalonji-1/2 tablespoon
Ajwain -1/2 tablespoon
Garlic paste-2 tablespoon
Chopped green chilli-2 tablespoon
Red chilli powder-1/2 tablespoon
Turmeric powder-1​/2 tablespoon
Chopped ginger-1 tablespoon
Chopped coriander-5 to 6 tablespoon
Rice flour -1/4 cup
Oil for frying

Method-

• Take a pressure cooker add katahal /jaickfruit pieces,water,a little bit of salt and cook until you get 3 to 4 whistle.
• Drain it from water and lightly mashed it,
• Don't mash too much.
• Take a large bowl add mashed katahal ,sliced onion,chopped green chilli,red chilli powder,turmeric powder,chopped ginger,kalonji,ajwain,rice flour,chopped coriander,garlic paste salt  besan and a little amount of water ,mix it properly.
• If mixture do not come together it's means amount of besan is less in mixture then add besan in mixture and mix it.
• Heat oil in kadahi ,pour a table spoon of mixture in kadahi ( you can fry 4 to 5 pakoda ,if oil is 1/2 full in kadahi).
•  When it get golden brown from both side
• Drain it from oil
• Serve it with chutney

Soyabean chilli

     

  Grinded soya chunks

                                          

INGREDIENTS..
Soyabean chunks -1cup
Finely chopped Capsicum-1/2 cup
Capsicum cubes -1/4 cup
Spring onion-1/2 cup
Finely chopped onion-1/2 cup
Onion cubes -1/2 cup
Garlic paste-3 tablespoon
Chopped ginger -2 tablespoon
Chopped green chilli-2 tablespoon
Red chilli powder-1/2 tablespoon
Black pepper powder-1/2 tablespoon
Corn starch -3 tablespoon
Plain flour-2 tablespoon
Vinegar-2 tablespoon
Tomato catch-up
Soya sauce-2 tablespoon
Salt as required
Oil for frying
Method..

• Boil the water, add soya chunks, a little bit of salt and cook it for 2 to 3 minutes.
• Drain it and add cold water.
• Squeeze all soyabean chunks and grind it in grinder.
• Remove it from grinder .
• Take a bowl add chopped onion, chopped spring onion,chopped capsicum,chopped green chilli,black pepper powder,grinded soya chunks,red chilli powder, garlic paste,soya sauce,salt as required ,corn flour ,plain flour and mix it properly.
• Heat oil in kadahi ,make a small ball from mixture and fry untill it get golden brown color.
• Heat oil in kadahi add chopped green chilli chopped onion, chopped spring onion , chopped tomatoes,chopped capsicum cubes chopped ginger-garlic paste,and stir it then add soya sauce, black pepper powder vinegar​,salt as required and stir it.
• Take a bowl add two table corn starch and water and mix it and put corn mixture in gravy  for thickness and stir it
• Add tomato ketchup and stir it then add soya ball and mix it.
• Serve it 

.               

Rasgulla

Ingredients-
Cow milk -900 gram
Lemon/vinegar 3  tablespoon
Corn flour-1 tablespoons
Sugar -1 cup
Water-4 cup
Method-

• Heat milk in kadahi and stir it frequently,
• Make ensure cream is not formed in upper surface of milk  .
• Take a 1/2 cup of water and add lemon juice and mix well then add this mixture slowly and stir until milk is coagulated.
• Add a small quantity of water in it to make soft Chenna.
• Pour the cuddle milk in muslin cloth and wash it through running water and press it with palm then tie and hung for 1 hours.
• Take a large bowl add Chenna and rub it with palm until Chenna texture get soft and smooth then add corn flour and again rub it.
• Take a small portion of mixture and make tiny ball shape.
• No crakes should found during making ball.
• Take a pan add water ,sugar,and boil until Sugar get dissolve then add some drop of milk 

• Remove impurtie from sugar syrup and get clear.
• Add tiny ball in sugar syrup and cover it for 10 minute when syrup get thick then add water and boil it for 15 to 20 minutes.
• Remove it from sugar syrup then cook syrup until get thick
• Add rasgulla and remain it for 6 to 7 hours
• It's ready to serve.

Fried idli

Ingredients-             Fried idli -
Idli - 4-5
Cumin seed-1/2 teaspoon
Banarsi rye-1/2 tablespoon
Chopped onion-1 medium
Green chilli-1
Curry leaves-3 to 4
Red chilli powder-1/2 teaspoon
Black salt -1/2 teaspoon
Chat masala-1/2 teaspoon
Coriander chutney-1/2 tablespoon
Salt as required
Method-
Cut the idli into pieces
Heat oil in kadhi add cumin ,rye,chopped green chilli,curry leaves when they start to crackle ,then add idli salt,chopped onion,red chilli powder,salt,black salt and chat masala and stir for 2 to 3minute
Serve with coriander chutney

Gulgula recipe

Ingredients-
Gulgula recipe-4 people

INGREDIENTS:
wheat flour-1cup
milk-1/2 cup
water-1 /2 cup
Fennel seed (saunf)-1/2tsp
chopped coconut-1 tablespoon
oil-as desired
sugar-1/2 cup(or as desired)
cardamom-1/4tsp

METHOD:

1)Take a bowl, add wheat flour to the hot milk, mix well and then add 1tsp fennel seed,chopped coconut,1/2 tsp cardamom powder,1/2 cup sugar( or as desired).
Make a thick paste (batter) by adding water.
Batter should not be more thick or thin.
Keep aside for 2-3 hours.

2)Heat oil in kadhi  for deep frying and pour the batter into the oil to make  round gulgula and fry till it becomes golden brown.gulgula are ready to serve.

Chana dal tikki

Ingredient-
Chana dal -2 cup (soak in water for 4 to 5 hours)
Garlic paste-1tbsp
Green chilli 2-3(chopped)
Turmeric powder -1/2 tablespoon
Red chilli powder -1/2 teaspoon
Ginger 1 piece(chopped)
Chopped coriander 3-4  tablespoon
Roasted cumin powder-1/2 tablespoon
 Salt as required
Oil for frying
Method-

• Soak chana dal for 3 to 4 hours
• Drain it
• Grind soaked chana dal-(1/2 cup) in grinder and remove it from grinder
• Take a bowl add soaked chana dal ,grided chana dal  ,chopped green chilli, chopped coriander chopped ginger, turmeric powder,red chilli powder, cumin powder ,salt and mix it properly
• Take a some portion of mixture make it  like tikki shape
• Heat oil in tawa  fry it until becomes golden and crispy and drain it from oil
• Serve it with tomatoes sauce

Mango pickle/Aam ka achar

Aam ka achar

Raw mango-2 kg
Mustard powder(coarsely)-1 cup
Fenugreek powder(coarsely)-2 to 3 tablespoon
Kalonji seed -3 tablespoon
Fennel seeds-3tablespoon
Asafoetida- 1/2 tablespoon
Red chilli powder- 4 tablespoon
Turmeric powder-3 tablespoon
Salt to taste
Oil for cooking
Method-

• Wash and cut the mango into pieces.
• Keep mango pieces in water for 2 hours.
• Drain it and dry in sun for 5 to 6 hours
• Take a large bowl add mango pieces,salt, turmeric powder and mix it well then keep aside for overnight.
• You can see mangoes release water and it  gets soft
• Then again dry in sun for 4 to 5 hours.
• Put mango pieces in large bowl add mustard powder,red chilli powder, kalonji ajwain, fennel seeds,salt,asafoetida, fenugreek powder and mix it well
• Heat oil in kadahi ,let it cool then add in it and mix it well and keep mango pickle in sun for 6 to 7 days
• After 6 to 7 days it's ready to serve with steamed rice or pratha

Jackfruit/kathal ki sabzi

Ingredients-
Jackfruit-500 gram
Chopped green chilli-2
Chopeded onion- 1 large
Chopeded tomato-1 large
Chopeded ginger-2 tablespoon
Garlic paste-2 tablespoon
Cloves-3
Cardamom -3 to 4
Bay leaf-2
Cinnamon- 1/2 inch
Red chilli powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Cumin powder -1 tablespoon
Black pepper-1/2 tablespoon
Salt to taste
Oil for cooking
Method-
Cut kathal in to large cubes and  wash  jackfruit/kathal through running water
Take pressure cooker add kathal and water and cook until you get 2 to 3 whistle
Drain it and keep it aside
Take a bowl add kathal cubes,garlic paste ,salt,turmeric and mix it well and fry it
Heat oil in kadahi add bay leaf,cinnamon,
Clove,cardamom,cumin seeds.Let them crackle then add chopped onion and stir until it get golden brown then add ginger ,garlic paste,chopped tomatoes and saute until gets soft .
Add cumin powder,coriander red chilli powder,turmeric powder,black pepper powder,salt and a little bit of water
and saute until oil start to separate from spices and add fry kathal and saute for 2 minutes
If you like thin gravy then add water and cook it for 2 to 4 minute
Garnish with chopped coriander
Serve hot with chapati,steamed rice

Rava moong dal dosa

Ingredients-

Moong dal-2cup

Rava- 11/2 cup

Ginger paste-1 tbsp

Green chilli paste-1 /2tbsp

Red chili powder-1/2tbsp

Chopped green chili -2tbsp

Chopped onion-1/2 cup

Turmeric powder-1/2 tbsp

Salt as required

Oil for frying-

Method-

•       Soak moong dal  for overnight.
•   Grind moong dal in grinder/Mixer. Be careful at the time of grinding of soaked moong dal .Use a less amount of water during grinding, remove in bowl.
•         Mix all ingredients like Ginger paste,  green chilli paste salt ,red chili powder turmeric powder and mix it .
•        Make sure the batter consistency should not  be too thick  or thin, if batter consistency is too thick then you can add water
•        Heat a tawa and put some oil into it, now pour a ladle full of batter and spread it in round shape as possible as.
•        Once the dosa is cooked and get   brown on one side
•        Flip it and cook it on other side and drizzle few drop of oil if required.
•  Topped with chopped onion chopped green chilli, chopped coriander
•        Remove it from tawa
•        Serve it with coriander chutney, coconut tamrind chutney.

Besan rava chilla

Ingredient-

Besan/Gram flour/chickpea flour -1cup
Rava-1 cup
Chopped onion-1/2cup
Red chilli powder-1tbsp
Chopped green chili-1 tbsp
Chopped tomatoes
Turmeric powder-1/2 tbsp
Salt as required
Oil for frying

Method-

• Take a bowl add  besan, salt ,turmeric powder,rava,red chilli powder and add water to make batter .The batter should  not be more thick or thin.
• Heat oil in tawa,spread evenly. Pour the ladleful batter and  spread it to make  round shape chilla then sprinkle chopped onion,chopped tomatoes,chopped green chilli on it.
• When chilla gets cooked on one side. cook other side  by flip it using spatula and drizzling some oil.
• Remove it from tawa.
• Serve it.

Idli sambhar

Ingredients-

For making sambhar

Mix dal- (Arhar dal/tuvar dal-1/4cup and masoor dal-1/4 cup)

Chopped bottle guard/lauki-1/2 cup

Chopped brinjal/egg plant -1/2 cup

Chopped green chili-1

Chopeded onion- 1 medium

Chopeded tomato-1 large

 ginger paste -2 tablespoon

Garlic paste-2 tablespoon

Cloves-3

Cardamom -3 to 4

Bay leaf-2

Cinnamon- 1/2 inch

Mustard seed_1/2 tablespoon

Banarsi rye-1/4

Whole red chilli-1

Kasuri methi-1/2 tablespoon

Asafoetida- a pinch

Coconut-1/2 tablespoon

 Tamrind juice -2 tablespoon

Curry leaves- 3 to 4

Red chilli powder-1/2 tablespoon

Turmeric powder-1/2 tablespoon

Cumin powder -1 tablespoon

Black pepper-1/2 tablespoon

Salt to taste

Oil for cooking

Method-

 wash mix dal through running water 

Drain it from water.
Heat oil in pressure cooker add bay leaf,cumin seed mustard seed,banarsi rye,cinnamon ,cardamom,clove,whole dry red chilli ,when they start to crackel then add chopped green chilli,curry leaves chopped onion,and stir it for 2 minutes.

Add chopped tomatoes,ginger ,garlic paste,chopped lauki,chopped,egg plant and stir until it get soft.

Add turmeric powder,red chilli powder,cumin powder,black pepper powder,asafoetida,kasuri methi, tamarind juice,and mix dal ,salt and water (according to amount of dal) and cook until you get 6 to 7 whistle.

Remove from flame

For making idli...

Rava-11/2 cup
Curd 1 cup
Salt
Eno powder -1/2 tablespoon

Method-

Take a bowl add rava curd and a little bit of salt ,eno powder and mix it well then add water to make thick batter.

Batter should not be too thick or to thin.

Take a idali strand and grease it .add two tablespoon batter in each idali plate .

add water in pressure cooker for steaming remove whistle from pressure cooker lid

place idli strand in pressure cooker and cook for 10 to 15 minute .

After being few minutes , By insert knife in idli ,if batter do not stick on knife ,it's means idli cooked.

Serve with chutney and sambhar