Ingredients:

Wheat flour – 3 cups
Tomato puree – 1/2 cup
Tomato sauce – 2 tsp
Salt – to taste
Red chilli powder – 1 tsp
Garam masala powder – 1/4 tsp

Take a vessel with water, add ripe tomatoes and boil for few minutes. When its cool remove the skin and grind into fine puree in a blender. Take wheat flour in a big bowl and add the tomato puree, tomato sauce, red chilli powder, garam masala powder, salt as required and make a dough adding water as required. Cover it and leave for half an hour. Heat oil in a deep frying pan or wok. Knead the dough again and make small lemon sized balls. Roll them into flat poori”s and fry till golden brown in hot oil. Serve with any chutney or just like that. You can also add little ajwain or til to the dough..

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Ingredients:

Wheat flour – 2 cups

Mango pulp – 1/2 cup

salt – pinch

Cardamom powder – pinch

Sugar – 3 tsp

Oil – for deep frying.

Add a pinch of salt to the flour and sieve it two times. Peel and cut the mangoes and make a fine pulp in the blender.  Take a bowl and add flour, mango pulp, cardamom powder and powdered sugar and mix well.   Make a smooth but stiff dough adding water if needed. Cover it with a we cloth or lid for half an hour. After half an hour knead the dough and make small lemon sized balls. Heat the oil in a deep frying pan. Roll out the dough balls into poori’s and fry in hot oil till light golden color on both sides. Serve it hot as it is or sprinkle some powdered sugar  …

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Ingredients;

Sweet corn kernels – 1 cup

Boiled potato pieces – 1/2 cup

Onion – 1

Tomato – 2

Coriander leaves – 2 tsp

Red chillie  powder – 1/4 tsp

Turmeric powder – 1/4 tsp

Salt – as requried

Cumin powder – 1/2 tsp

Coriander powder – 1 tsp

Garam masala powder – 1/2 tsp

Pavbhaji masala powder – 2 tsp

Butter – 2 tsp

Oil – 2 tsp

Cook the sweetcorn on steam or in pressure cooker. Heat oil and butter together in a flat pan. Add finely chopped onions and saute till they start changing color. Now add chopped tomato, mashed potato and mix well. Now add turmeric powder, red chillie powder, cumin powder, coriander powder, garam masala powder, pav bhaji masala powder and saute for two minutes more. Add boiled corn along with salt as required and mix well. Add a cup of water and cook till its little thick. Add chopped coriander leaves and remove from fire.  Cut and apply little butter on the pav buns. Heat them a little and serve hot with the cooked bhaji. You can add lemon juice or grated carrot to this bhaji.

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Ingredients:

Eggs – 2

Onion – 1 small

Coriander leaves – 2 tsp

Turmeric powder – pinch

Red chilli powder – 1/4 tsp

Garam masala powder – pinch

Ginger garlic paste – 1/4 tsp

Chickpea flour/ besan – 2 tsp

Salt – to taste

Oil – 1/4 cup

Take a bowl and mix finely chopped onion, coriander leaves, turmeric powder, red chilli powder, ginger garlic paste, garam masala powder, salt, besan . Add eggs and beat till frothy. Heat a pan and add a tsp of oil on it. Pour the egg mixture and  spread a little to make a little thick omelette. Cover it with lid and let it cook on medium heat. When the omelette is cooked on one side take it out on a plate. Roll it carefully and cut into an inch or two inch pieces. Heat a little more oil in the same pan and put this omelette rolls in it. Roast the rolls pressing a little on both sides. Serve hot with onion rings, tomato slices and sprinkle a little pepper powder or chat masala powder before serving..

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Ingredients:

Strawberries – 5

Sago /Sabudana – 1/2 cup

Oats – 1/4 cup

Sugar – 1/4 cup

Milk – 2 cups

Vanilla essence – 3 drops

Badam – 4

Clean and cut the strawberries into small pieces. Make a puree with them . Soak the sago in water for half an hour. Boil milk and add this sago . Mix well and cook on medium heat till they are soft and transparent. Now add oats and cook for another five minutes. Then add sugar, strawberry puree and cook for another five minutes and remove from fire. When cool add vanilla essence . Mix it and keep in refrigerator to cool. Serve this kheer chilled garnished with finely chopped badam..

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Ingredients:

Raw banana – 1

Cooked chickpeas / chana daal – 1/2 cup

Chat masala powder – pinch

Dry mango /amchoor powder – 1/4 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Red chillie powder – 1/4 tsp

Coriander leaves – few

Salt – to taste

Oil – for deep frying

Boil the raw banana and peel off the skin. Mash it with no lumps. Mash the cooked chana daal and add to the banana . Add finely chopped  coriander leaves, chat masala powder, dry mango / amchoor powder, garam masala powder, red chillie powder, coriander powder, cumin powder, salt as required and mix well. Grease your hands with little oil and make lemon sized balls out of  the mixture and roll them in oblong shape. You can also make them round and flat. Heat oil and     deep fry them till golden brown and serve hot with green chutney or sauce..
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Ingredients:

Cream – 500 ml

Sugar – 200 gms

Black grapes – 1/2 cup

Rose syrup – 2 tsp

Rose essense – 3 – 4 drops

Take the cream in a bowl and add powdered sugar and whip till frothy. Add rose syrup of rooh afza , rose essence and whip again for few minutes. Add chopped black grapes and mix well. Pour this mixture in a  container or bowl and freeze it. When its completely frozen , scoop it out and serve with some chopped grapes and wafers (if available).

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Ingredients:

Noodles – 1/4 cup

Eggs – 2

Onion – 1 small

Coriander leaves – 2 ts p

Ginger garlic paste – 1/4 tsp

Turmeric powder – pinch

Red chillie powder – 1/2 tsp

Garam masala powder – pinch

Salt – to taste

Oil – to fry

Boil two cups of water and add noodles. When they are almost cooked  strain in a colander. Add plenty of cold water and let it rest. Take a bowl and mix finely chopped onion, coriander,ginger garlic paste, turmeric powder, red chilli powder, garam masala powder, salt as required, and eggs.  Whisk it well. Heat a pan and prepare omelettes adding oil as required. Cook till its little golden on both sides and serve with sauce or onions..This can be served as snack or with bread or roti..

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Ingredients:

Dosa batter  – 2 cups

Tomato puree – 1/4 cup

Tomato sauce – 2 tsp

Cumin seeds – 1/2 tsp

Salt – to taste

Oil – to fry

Cut tomato into small pieces and make a fine paste in blender. Add this to dosa batter along with tomato sauce, cumin seeds and salt as required. Mix well and keep aside for ten minutes. you can also add finely chopped coriander leaves. Heat a pan and make thin dosa’s or pancakes with the batter. Cook till its golden brown and roll it and take out. Serve hot with coconut chutney or khurma..

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Ingredients:

Capsicum pieces – 1 cup

Raw mango pieces – 1/2 cup

Onion – 1

Ginger garlic paste – 1/2 tsp

Turmeric – 1/4 tsp

Red chillie powder  – 1 tsp

Salt – to taste

Oil – 2 tbsp

Soya sauce – 1/2 tsp

Chilli sauce – 1/2 tsp

Tomato sauce – 1 tsp

Cut the capsicum into one inch cubes after removing seeds. Cut the mango into same size. Heat oil in a pan and add finely chopped onions. Saute them till they start turning color. Add turmeric powder, ginger garlic paste and mix well. Now add capsicum pieces and mix. Cover with lid an d let it cook on medium heat. When the capsicum pieces become soft. Add mango pieces, red chilli powder, salt as required. Mix them and cover the lid. When the mango pieces become soft add soya sauce, chill sauce, tomato sauce, half a cup of water and mix well. Cover it and let it cook for five minutes more. Serve this tangy curry with rice or roti”s..

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