SABZI KARARA



















































































































INGREDIENTS

Cauliflower : 1 bowl (small size)
Carrot : 2 pieces
Green peas : 1 bowl (small size)
Sweet potato : 1 piece
Beans : 6-8 pieces
Cabbage : 1 small bowl
Tomato : 1 piece (big size)
Cucumber : 1 piece
Salt : 1 tsp
Turmeric powder : 1/2 tsp
Cumin seeds : 1/4 tsp
Cumin powder : 1/2 tsp
Green chilly : 4-5 pieces
Chat masala : 1/2 tsp
Garam masala : 1/4 tsp


PREPARATION

• Cut cauliflower, carrot, sweet potato, beans and cabbage into small pieces
• Heat 4-5 tsp of oil in a kadai
• Add cumin seeds and wait for few seconds till it sizzle
• Pour all the vegetable and stir it well
• Add cumin powder, salt, turmeric powder and green chilly and mix it well
• Stir it properly for 10-15 minutes
• Add chat masala and tomato and stir again for 5-10 minutes
• Cover the kadai for 5-10 minutes till the vegetable becomes tender
• Open the cover of the kadai and scatter garam masala
• Garnish with tomato and cucumber
• Serve it hot with roti/paratha

WHITE PEAS VADA




























































































































INGREDIENTS

White peas : 2 cups
Green chilly : 3-4 pieces (finely chopped)
Cumin seeds : 1/4 tsp
Coriander powder : 1/4 tsp
Cumin powder : 1/2 tsp
Chilly powder : 1/2 tsp
Corn flour : 2 tsp
Salt : 1 tsp (as per taste)
Garam masala : 1/4 tsp


PREPARATION

• Soak white peas in water for 6-7 hours
• Boil the peas till it becomes soft
• Grind peas in mixy and keep it in bowl
• Add coriander powder, cumin powder, chilly powder, green chilly, salt, corn flour and garam masala with peas and mix it properly
• Take small mixture and make few oval shape vada
• Heat 12-13 tsp of oil in a kadai
• Pour the oval shape vada one by one in the kadai
• Fry both the sides nicely till it becomes golden brown
• Serve white peas vada with ketchup

CHOCOLATE CAKE




















































INGREDIENTS

Sugar : 2 cups
Plain flour : 1 ¾ cup
Cocoa : 3/4 cup
Eggs : 2 pieces
Bicarbonate of soda : 1 ½ tsp
Baking powder : 1 ½ tsp
Canola oil : 1/3 cup
Milk : 1 cup
Vanilla essence : 2 tsp
Instant coffee mixed : 1 tsp with 1 cup boiling water
Dark chocolate : 100 gram
Butter : 125 gram
Icing sugar : 1 ½ cups


PREPARATION

• Mix together all ingredients using electric beater except coffee and boiling water
• Make coffee mix and add gradually and beat until smooth
• Pour cake batter into a lined 25 cm round cake tin
• Bake at 170 deg C for 45 minutes
• Allow to cool and ice with chocolate frosting
• Melt chocolate and cool slightly
• Garnish with choco bits and cherries

EGG POTATO CUTLET

























































































































INGREDIENTS

Egg : 4 pieces
Potato : 3 pieces (big size)
Green chilly : 5-6 pieces (finely chopped)
Salt : 1 tsp (as per taste)
Curry leaves : 3-4 pieces
Cumin powder : 1/2 tsp
Chat masala : 1/2 tsp
Garam masala : 1/4 tsp


PREPARATION

• Boil egg and potato
• Take a bowl and smash the potatoes alongwith egg
• Add salt, green chilly, cumin powder, chat masala, curry leaves and garam masala
• Mix it properly so that all the ingredients get mixed with potato and egg
• Take a small bowl and batter 2 eggs
• Make oval shape with the mixture and dip in the egg
• Heat 13-15 tsp of oil in a kadai
• Pour the oval shape cutlet and fry both the sides properly till it becomes crispy and golden brown
• Serve it hot with sweet chilli sauce

SOYA CHUNKS FRY































































































































INGREDIENTS

Soya chunks : 2 cups
Split gram dal : 2 tsp
Chilly powder : 1/2 tsp
Fennel seeds : 1 tsp
Grated coconut : 2 tsp
Salt : 1 tsp
Turmeric powder : 1/4 tsp
Cumin seeds : 1/4 tsp
Pepper corns : 4-5 pieces
Garlic clove : 1 piece
Ginger : 1/2 tsp
Curry leaves : 6-8 pieces


PREPARATION

• Soak the soya chunks in boiled water for 5 mins and drain all the excess water, squeeze them and grind in mixy and keep it aside
• Pour the spices (split gram dal, peppercorns, garlic, ginger, fennel seeds, grated coconut and cumin seeds) and grind them making smooth paste without adding water
• Take a bowl and pour soya chunk mixture and add the spices (paste) and mix it well
• Add salt, turmeric powder and curry leaves and make small oval shape balls
• Make small oval shapes of the
• Heat 10-12 tsp of oil in a kadai
• Pour the chunks and fry it both the sides till it becomes golden brown
• Serve it hot with tomato ketchup

PRAWN & CARROT RICE








































































































INGREDIENTS

Rice : 1 1/2 cup
Prawn : 250 gram (small size)
Carrot : 2 pieces
Salt : 1 tsp
Turmeric powder : 1/4 tsp
Chilly sauce : 3 tsp
Soya sauce : 1 tsp
Garam masala : 1/2 tsp


PREPARATION

• Prepare rice and keep it separately
• Cut carrot into thin slices
• Heat 3-4 tsp of oil in a pan
• Add prawn and fry it for 10-15 minutes
• Add carrot, salt and turmeric powder and stir for 5-10 minutes till the carrot becomes tender
• Add chilly sauce and soya sauce and stir for 2-3 minutes
• Add rice into it and scatter garam masala
• Stir it properly for 2-3 minutes
• Serve it hot

CAULIFLOWER ROAST
































































































































INGREDIENTS

Cauliflower : Medium size
Tomato : 5-6 pieces (big size)
Ginger paste : 2 tsp
Cumin : 1/4 tsp
Cumin powder : 1/2 tsp
Turmeric powder : 1/4 tsp
Salt : 1/2 tsp


PREPARATION

• Put the whole cauliflower in a kadai on medium flame and pour 2 glass of water
• Cover the pan for 15-20 minutes till it becomes tender
• Remove the cover of the pan and place the cauliflower on a plate
• Heat 3 tsp of oil in a pan
• Add cumin and wait for few seconds till it sizzle
• Make tomato paste and pour it then stir for 10-15 minutes on low flame
• Add ginger paste, cumin powder, turmeric powder and salt
• Stir for 5-10 minutes and then cover the pan for another 5 minutes
• Make few cut on the cauliflower so that the tomato paste goes inside it
• Pour the tomato paste on the cauliflower which is kept on plate
• Serve it hot with chapati

WATERMELON MILKSHAKE































































































































INGREDIENTS

Watermelon : 1 ½ cup (diced and seedless)
Milk : 2 cups
Sugar : 2 tsp


PREPARATION

• Cut watermelon into small pieces
• Process watermelon and milk together in blender until smooth
• Add sugar and blend for 10 seconds till the sugar gets dissolve
• Serve immediately

CABBAGE PAKORA

































































































INGREDIENTS

Cabbage : 1 bowl (medium size – grated)
Gram flour : 2 cups
Rawa : 2 tsp
Green chilly : 3-4 pieces (finely chopped)
Cumin powder : 1/2 tsp
Chilly powder : 1/2 tsp
Salt : 1 tsp (as per taste)


PREPARATION

• Cut or grate the cabbage and keep it aside
• Take gram flour, rawa, green chilly, cumin powder, chilly powder and salt
• Add ½ cup of water and make a thick batter
• Add cabbage in batter and mix it well
• Heat 10-12 tsp of oil in pan
• Make small cabbage balls and pout it in the pan
• Fry both the sides nicely till it becomes golden brown
• Serve it hot with tomato sauce

ALOO PARATHA


































































































INGREDIENTS

Flour (maida) : 3 cups
Potato : 3 pieces (medium size)
Onion : 1 piece (medium size – finely chopped)
Ghee : 2 tsp
Red chilly powder : 1/2 tsp
Cumin powder : 1/4 tsp
Coriander powder : 1/4 tsp
Salt : 1/4 tsp
Lemon juice : 3 tsp


PREPARATION

• Boil the potatoes and mash it nicely
• Add onion, red chilly powder, cumin powder, coriander powder, salt and lemon juice
• Mix all the ingredients with mash potato and keep it aside
• Take maida in a bowl and add 2 tsp of oil and 1 cup of water to make a soft dough
• Divide dough into four parts and take small amount of mash potato and stuff it inside each dough
• Roll out dough ball into round shape
• Fry it on non-stick pan properly so that both sides becomes golden brown by adding half tsp of ghee
• Serve it hot with red chilly pickle

LEMON RICE

































































































INGREDIENTS

Rice : 1 cup
Lemon juice : 1/2 cup
Peanuts : 10-12 pieces
Mustard : 1/4 tsp
Salt : 1/2 tsp (as per taste)
Green chilly : 5-6 pieces (finely chopped)
Curry leaves : 8-10 pieces


PREPARATION

• Prepare rice and keep it aside
• Pour 3-4 tsp of oil in a kadai
• Add mustard seeds and wait for few seconds till it sizzle
• Add peanuts and turmeric powder and stir it for 2-3 minutes
• Add green chilly, salt and curry leaves and stir again for 2-3 minutes
• Take it off from the flame and add lemon juice and mix it well
• Pour it on the rice and mix it properly
• Serve it hot

VEG PASTA












































































INGREDIENTS

Pasta : 1 bowl (big size)
Zucchini : 1 piece
Carrot : 2 pieces
Capsicum : 1 piece (small size)
Salt : 1/4 tsp (as per taste)
Bacon and chilly sauce : 7-8 tsp
Black pepper : 1 tsp


PREPARATION

• Boil pasta for 10-15 minutes and keep it aside
• Cut zucchini, carrot and capsicum into small pieces
• Heat 3-4 tsp of oil in a kadai
• Add zucchini, carrot and capsicum and stir it for 10-15 minutes
• Add bacon and chilly sauce and mix it well
• Add pasta and stir it for 5-10 minutes so that it gets mixed with the sauce
• Sprinkle salt and black pepper
• Serve it hot

EGGPLANT BHAJJI































































































INGREDIENTS

Eggplant : 1 piece (medium size)
Gram flour : 1 cup
Black cumin seeds : 1/2 tsp
Chilly powder : 1/2 tsp
Salt : 1 tsp (as per taste)
Corn flour : 1 tsp


PREPARATION

• Cut eggplant into small thin pieces
• Take gram flour in a bowl and pour half cup of water and make a thick paste
• Add black cumin seeds, chilly powder, salt and corn flour and mix it well
• Heat 8-10 tsp of oil in a kadai
• Dip the eggplant in gram flour mixture so that it covers on both the sides
• Pour one by one eggplant piece in kadai
• Fry it both the sides till it becomes golden brown
• Serve it hot with tomato sauce

SHIMLA MIRCH BHARTA




















































































INGREDIENTS

Shimla mirch : 1 piece (big size)
Potato : 3 pieces (medium size)
Onion : 1 piece (big size - finely chopped)
Tomato : 1 piece (medium size – finely chopped)
Turmeric powder : 1/2 tsp
Chilly powder : 1 tsp
Chat masala : 1 tsp
Salt : 1 tsp (as per taste)


PREPARATION

• Boil potato and make it semi mashed and keep it separately
• Cut shimla mirch into small pieces
• Heat 5-6 tsp of oil in a a kadai
• Pour onion and stir it well for 10-15 minutes till it becomes golden brown
• Add shimla mirch and stir for 5-10 minutes
• Add turmeric powder, chilly powder, chat masala and salt and stir for 5-7 minutes till the nice aroma comes
• Add potato then mix it well and stir it for 5-10 minutes
• Add tomato, stir it well and cover the kadai for 5-7 minutes
• Serve it hot with roti/naan

COCONUT RAWA BURFI































































































































INGREDIENTS

Shredded coconut : 2 cups
Rawa : 1 cup
Cardamom powder : 1 tsp
Sugar : 1 cup
Milk : 2 cups
Ghee : 2 tsp


PREPARATION

• Heat ghee in a kadai
• Pour shredded coconut and stir for 10-15 minutes
• Add cardamom powder and sugar and mix it well
• Stir for 5-10 minutes
• Pour milk in a pan and let it boil for 5-10 minutes
• Add rawa in milk and stir it well
• Add shredded coconut mix and stir it properly so that it becomes thick
• Place it in a plate and let it cool for 4-5 hours
• Cut it into small piece
• Garnish with cashew and raisins