VEGETABLE LASAGNA:

Ingredients:

• 2 cup Maida
• 2 medium size onion
• 1 tomato
• 1 capsicum
• 1/2 cup tomato puree
• 2 tsp tomato sauce
• 1tsp jeera
• 1tsp garlic
• Salt to taste
• 2 tsp black pepper powder
• 2 eggs
• 2 tsp oil
• 1/2 cup cheese

Method:

• Take a bowl and mix Maida, salt, oil, eggs, water(if needed) and mix well.
• And keep it aside for an hour.
• Take a half portion of dough and roll it very thin and cut into square pieces.
• Then Heat a water in a deep pan.
• And boil the pieces in water for 5min and then add into cold water for 2min.
• Heat a pan and add oil, jeera, garlic and cook it for 2min.
• Then add onion, capsicum, salt, black pepper powder and cook it for 5min.
• Then add tomato puree and cover the mixture for another 5min.
• Then heat another pan, firstly make nice layer of above mixture.
• And then place square pieces and then spread cheese.
• Repeat this process once and then cover it for 5min.
• And then open it, cut into square pieces and serve it hot.

BHARWAN TIKKI

Ingredients:

• 300 gms Potatoes (boiled/mashed)
• 150 gms Peas (boiled/mashed)
• 150 gms Spinach (boiled)
• 1/2 cup Coriander Leaves (chopped)
• 2" piece of Ginger (grated)
• 1 tsp Chat Masala
• 1 medium onion
• 1 cup boiled corn
• 1/2 cup paneer
• Salt to taste
• Cooking Oil for frying

Method:

• Heat oil add jeera, onion, green peas and boiled spinach.
• Add coriander leaves, ginger, salt, black pepper powder and chat masala to it and mix well.
• Take another bowl and mix boiled corn and paneer, salt and black pepper.
• Take green peas and spinach mixture and shape into patties.
• Cut a patty in middle into circle shape with the help of small circle cutter or spoon.
• Stuffed a paneer and corn mixture into a circle
• Heat the oil on a heavy-bottomed pan and shallow-fry the kebabs until crisp on each side.
• Drain the excess oil on paper towels.
• Its look very beatytiful with 2 colour, in middle yellow and outer kebab is green.
• Serve hot with chutney.

DAHI WADA

Ingredients: :
For Wada:

• 1 Cup Urad daal
• Salt to taste
• Oil to fry
• For Dahi :
• 1 kg Dahi (yogurt)
• 1/2 tsp grated Ginger
• Finely chopped coriander leaves
• 1-2 green chillies chopped
• Salt to taste
• 2 tsp Roasted cumin(jeera)powder
• Red chillies powder to taste

METHOD:
For Bada:

• Clean, wash and soak the daal overnight.
• Grind it into smooth paste.
• Add salt to taste.
• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
• Take the hot vadas and put in cold water for 2-3 minutes.
• Now Take them out of water and squeeze the water and keep aside.
• For Dahi - Blend the curd (yogurt) and little water until it is smooth.
• Serving - In a deep dish arrange wada and pour dahi over them.
• Now add imli (tamarind) chutney, add salt, red chillies powder and cumin powder.
• Garnish with coriander.
• Serve the dahi vadas chilled.

PAPDI CHAT

Ingredients:
For Papdi:

• 1 cup maida
• 1/2 cup wheat flour
• 1/2 cup semolina (rawa)
• Salt to taste
• 1 tbs Oil
• Luke warm water to make dough
• Oil for deep frying

To Serve:

• 2-3 cups natural yoghurt or dahi
• Salt to taste
• 1 large potato, boiled, peeled and crashed.
• 1 medium onion, finely chopped
• 2 tsp Tamarind Chutney
• 2-3 tsp. cumin powder
• 1-2 tsp chilli powder
• 1/2 tsp chat masala
• 1 tbsp. fine besan sev. You can buy these ready made

METHOD
Making Papdi :

• Place all papdi ingredients in a bowl and make a firm dough.
• Keep aside for 15 minutes.
• Roll a big chapatti cut small circle with the help of circle shape cutter.
• Prick all over with fork or knife.
• Heat oil
• Drop them in oil in small batches and fry slowly until light golden brown and crisp. Drain oil and keep aside. Cool completely and store in an airtight container

To serve:

• Place all papdi and add all following ingredients.
• Beat yoghurt and salt lightly.
• Sprinkle 1 tsp. chopped potatoes, and onions, tomato, on top.
• Drizzle 2-3 tsp beaten yoghurt over this mix.
• Sprinkle a little salt, chat masala, cumin powder, chilli powder and a sev on top.
• Add 1 tsp tamarind on top.
• Serve immediately. Do not let it stand, the papdies will go soft.

NOODLES CUTLET WITH APPLE MILK SHAKE

NOODLES CUTLET
Ingredients:

• 1 cup noodles
• 1/2 cup finely chopped mixed vegetables (carrots, capsicum, cabbage etc)
• 1 medium size boiled, peeled and mashed potatoes
• 1/2 tsp finely chopped green chillies
• 2 tsp finely chopped coriander
• 1 tsp jeera
• 1/2 cup chopped onions
• 1 tsp soya sauce(optional)
• 1 tsp pav bhaji masala, chat masala
• Salt to taste
• Oil for shallow frying

Method:

• Cook the noodles in boiling water add 1tsp oil and salt in water.
• Drain the water (if any) completely and allow to cool.
• Combine all the ingredients including the noodles in a bowl and mix well using your hands. Check taste and adjust accordingly.
• Divide the mixture into small portions. Now take a portion make into small patties and place it on the hot pan.
• Cover with lid and cook on medium flame.
• Cook on a greased pan on both sides till golden brown using a little oil.
• This tastes good, if the outer sides are crispy. So the cooking will take a longer time.
• Garnish with cheese/coriander (optional)
• Serve hot with tomato ketchup.

APPLE MILK SHAKE
Ingredients:
• 1/4 kg Apples (peeled and deseed)

• 10 tsp Sugar

• 2 cups Milk

• 1 cup Water

Method:
•Cut the peeled apples into small pieces
•Now, beat in a mixer
•Pour water, milk and sugar and beat well
•Wait for 2 minutes and serve.

PURAN POLI

INGREDIANTS:

• 450 gms Chana Dal
• 500 gms Sugar (Cheeni) or Jaggery (Gud)
• 200 gms Wheat Flour (Gehun Ka Atta)
• 100 gms Maida
• 1tsp pinch of salt 2tps Cardamom (Elaichi) &Nutmeg (Jaiphal)
• powdered Pure ghee for serving

METHOD:

• Wash the chana dal and cook in pressure cooker with a little or just enough water.
• Pressure cook for 3 to 4 whistle. Then turn off the flame.
• Let the pressure cooker cool down and then drain out the extra water.
• Heat a deep pan and add cooked chana dal and sugar/jaggery in it and let this mixture cook over medium heat. Sugar/jaggery will melt and mixture becomes thin in consistency.
• keep stirring over medium heat until mixture become thick. Add cardamom &Nutmeg powder and mix. Don't let the mixture stick to the bottom of pan.keep aside to cool.
• Mix the wheat flour, Maida, salt and enough water for smooth dough.
• Keep it aside for an 1/2 hour.
• Divide the dal mixture into medium size balls and the flour dough into slightly smaller balls and roll them out a little.
• Place the dal mixture ball in the centre of the rolled flour dough and close it to cover the filling completely.
• Roll out into a chapatti and bake on a non stick tawa till done on both sides, adding a little ghee around.
• Fry till done.
• Serve hot with pure ghee.

KADAI PANEER

Ingredients:

• 250 gms Paneer
• 3 Capsicum
• 4 Onion
• 4 Tomato
• 2tsp Ginger garlic paste
• 1tsp Red Chilli Powder
• Little Red Colour
• 4tsp oil/butter
• 1/2 cup Water(if needed)

Method:

• Cut paneer ,capsicum and onions into square pieces.
• Grind tomato.
• Heat oil in a pan.
• Add jeera, ginger garlic paste and heat for 2min.
• Then add onion, capsicum and tomato puree.
• Then add red chilli powder and salt to taste.
• Continue cooking it on medium flame till oil/butter begins to separate.
• Add paneer pieces.
• Then add some red colour.
• Then if needed add some water.
• Cook on low flame.
• When the vegetables are done put off the flame.
• Serve hot with nan or parathas..