Veg Corn cheese ball

Ingredients

1. Sweet corn- 1 cup
2. Cheese-1/2 cup(grated)
3. Potato-1 big
4. Corn flour-1 tsp
5. Maida-1  tsp
6. Chilli powder- 1 tsp
7. Salt – as per taste
8. Oil for frying
9. Bread crumbs
10. Everest Garam masala/ shahi paneer masala
11. Coriander leaves
12. Capsicum ( very small  cuts)
13. Cauliflower (grated)

Method of preparation(10 mins )

step-1

1. Boil potato+corn together in a cooker.
2. Peel off the potato and mash it.
3. Separate the corn seeds and grind.

       

step-2

4.Mix mashed potato+corn+salt+coriander leaves+garam masala+chilli powder+1 tsp corn flour+1 tsp maida+ Capsicum ( very small  cuts)+Cauliflower (grated) in a bowl .

                

step-3

5.Make small balls out of  the mixture.

step-4

6.Take 2 tsp maida +salt + little water in a small bowl to form a thick paste.

7.Keep the bread crumbs in a separate bowl.

8.Deep the cheese balls in the above paste and roll over the bread crumbs .

step-5

9.Fry those balls in oil till golden yellow.

10.Serve hot with tomato sauce.

      

PANEER CHILLI

Ingredients:

1. 250 gms paneer
2. 11/2  tsp  spoon cornflour
3. 1 capsicum, sliced
4. 1 onion, sliced
5. Oil for deep frying
6. 20 cloves chopped garlic pieces
7. 1 inch ginger chopped
8. 1 tsp red chilli sauce
9. 1/2 tsp soya sauce
10. 1/2 tsp vinegar
11. 1/2 tsp sugar
12. 1 cup water
13. Salt to taste
14. 1/2 tsp pepper powder
15. 2 tsp tomato sauce
16. 1/2 cup finely chopped spring onion.
    

Procedure

1. Cut the Paneer in squares  and keep aside.
2. Take a  bowl.Add Paneer+ cornflour+ salt+black pepper +Little water  so that all can mix well.
3. Deep fry the paneer  and  keep  aside.
4. Take little oil in a pan+ chopped garlic and chopped ginger and saute well.
5. Add red chilli sauce +1 cup water+ salt+  pepper powder + soya sauce+vinegar+sugar + tomato sauce and bring to a boil.
6. Add fried paneer+capsicum  onion slices+chopped spring onions.
7. Cook for few more minutes and serve immediately.

Vegetable Corn soup

Ingredients

1.  1 full corn
2.  1 gajar(Carrot)
3.    1/4 Dudhi
4.    ½ cucumber
5.   1 tomato
6.     4 to 5 beans
7.  11/2 tbs cornflour
8.     1 big spoon  butter
9.   ½ tbs finely grated garlic
10.  1/2 tsp finely grated  ginger
11. Salt to taste
12.  Little sugar
13.  Few dhania patta(Coriander leaves)
14.  Simla mirchi(Capsicum)
15.  Black pepper powder

   Method of preparation

   1.Cut all the vegetables into big round shapes or square shapes according to your choice.

   2.Boil all   vegetables (Carrot+Dudhi+Tomato+Cucumber+beans+full corn breaking into two halves) together. You can give one whistle in the cooker which will cook vegetables quickly.

   3.Keep the boiled vegetables aside  to completely  cool   down.

   4.Remove corn seeds and keep those separately in a plate.
   5.Grind the remaining vegetables.

   6.Take 1 spoon of refined oil. Add finely chopped capsicum+ grated garlic and ginger.

   7.Roast for  1/2 minute.

   8. Add 3 to 4 cups of water +salt+little sugar+butter+Grinded vegetables+coriander leaves+Little black pepper powder.

  9.When it comes to boil, Add  corn seeds and  the mixture of   little cold water+cornflour.

  10.Serve immediately with vinegar(optional).

 

kachha Amba(mango) sarbat

Ingredients:

1. Raw green mango-1 medium sized
2. Roasted jirra powder-1/4 tsp
3. Black salt- ¼ tsp
4. Sugar –as required
5. Mint leaves- 5 or 6 (optional)
6. Ice cubes- as required

Method of Preparation (10 mins)

1. Boil the mango in a cooker.
2. Cool and remove the cover and collect the pulp.
3.  Grind the pulp+ 1 cup water+sugar+mint leaves.
4. Add  more water  + Black salt+Roasted Jirra powder+Ice cubes
5.  serve chilled

step-1(Ingredients)

step-2(Ready sarbat)

Note:1 medium sizes mango will give 3 big glasses of sarbat.

Podo pitha

Ingredients

1. Rice- 1 ½ cups
2. Biri (Black gram)/udat dal- 1 cup
3. Jaggery/ Sugar – 500 grams
4. Cardamom (powder)- 1/2 tsp
5.  Black pepper powder- ½ tsp
6. Salt – 1 teaspoon
7. Coconut – ½ of coconut(grinded) and few cut pieces.
8.  Ground nut-15 or 20 seeds

Method of preparation:

1. Soak  Rice and  Biri  for 2 hrs and then grind to a fine paste.
2. Add salt + grinded   and few cut pieces of coconut+sugar+black pepper and cardamom  powder+ ground nut.
3. Mix well.
4. Pour the dough to kadei  smeared with little oil.
5. Bake  it for 30 mins in a very slim flame.
6. To check for pitha readiness, insert toothpick or fork. If the dough does not stick, its ready.
7. Allow the pitha to cool before cutting into pieces.

step - 1 (grinded paste of  soaked rice and black gram+ all  components added )

 step - 2(After baking in a kadei  for 20 /30  mis and removed )

 step - 3(Ready to serve)

Bingan Varta

Ingredients

1. 1 big brinjal.
2. 1 big onion(finely chopped)
3.  1 green chilli/red chilli powder
4. 6 to 7 garlic cloves(finely chopped)
5. 1 big Tomato (finely chopped or puree)
6. Few green peas(boiled)
7. 1 small  simla mirchi(finely chopped)
8. Few coriander leaves.( finely chopped)
9. Oil
10.  Salt
11. Few Mustards  
12. Few Jirra
13. Pinch of sugar

Method of Preparation

1. Smear oil over the entire brinjal so that the cover will come out easily.
2. Give  lots of small  cuts  over it  so that it will be cooked quickly .
3. Cook the brinjal  in gas flame.
4. Remove the cover and mash it properly.
5. Take little oil in a kadai. Put mustard+jirra+onion+ cloves+green chilli .
6. When it is done, add tomato+ simla mirchi+ salt.
7. After 5 mins , add brinjal+boiled green peas+ little sugar+ Coriander leaves.

STEP-1  and 2 

                                                           STEP-3

                                                                         STEP-4

                                                               
                                                                After STEP-5,6,7

Rasgulla

Ingredients:

1. Chenna  (You can prepare at home by boiling milk + vinegar 1spoon or lemon)
2. Semolina(suji also called rava)(You can replace suji by maida  or  corn flour as well)
3. Cardamom 3 or 4  powder
4. Sugar
5. Water
6. Rose water
7. Kesar(optional)

Preparation time (10 mins)

1. Prepare chenna
2. When it gets cold, add 1 spoon of suji and knead the mixture continuously for 10 or 15 mins so that it will be very soft and separate from the  bowl.
3. Take 5 or 6 cups of water + sugar.Boil  water so that  sugar should be fully dissolved.
4. Make small  chenna balls and add in the watery syrup and let it  cook for 10 mins  with the lid cover.
5. After sometime you will find the chenna balls increase in size .Turn off the flame.
6. Let it cool down   .Add cardamom  power+ rose water  2 spoon for better smell.
7. Keep it n fridge and serve latter.

Aluchana dahivada

Ingredients for dahivada

1. 1 cup Udat dal(Biri jai)
2.  1 1/2 cup curd (slightly sour preferably)
3.  A pinch of baking powder(etable soda)
4.   1 tbsp semolina (suji)
5.   1/5 tsp black salt( kala namak )(optional)
6.  salt to taste
7.   oil ( for frying )

 For tempering -

1. few curry leaves
2. kutmir
3. 1-2 dry red chillis
4. 2 Green chillies
5. few mustard
6.  Little Methi seed(4 or 5 )
7.   Little Body saunf/Fennel seeds

For  chana sabji

1. 1 1/2 cup white peas
2. 1 small tomato(optional)
3. 1 medium sized onion+ginger-garlic paste
4.  Little jirra
5. 1/2 tsp chilli powder
6. 1/5 tsp garam masala powder
7. 1 bay leaf
8. 2 tsp oil
9.   2 cloves
10. 1-2 tsp chopped coriander stems
11. 1/3 tsp turmeric powder
12.  salt to taste

For the Alu sabji

1.  3 big potatoes
2. 1/2 tsp Onion+Ginger+ garlic paste
3. 2/3 cloves
4. 1 small bay leaf
5. 1 green cardamom
6. 1/5 tsp cumin seeds
7. 1 tbsp yogurt
8. 1/2 tsp red chilli powder
9.  Little garam masala (everest kitchen king or any garam masala

For sprinkling on top:

1.  1 large onion, finely chopped
2. 1/2 bunch coriander leaves, finely chopped
3. 1 cup thin sev
4.  Amchur powder
5.  Everest Chat masala
6.  Everest Panipuri ka pani
7. Curd/Dahi water

Method of Preparation (30 minutes if pre preparations are ready)
For the Vada:

1. Soak udat dal overnight. Grind into a smooth paste. Add salt +baking powder + semolina(suji) .Whip the batter for 1 minute.
2. Heat oil in a wok .Fry the vadas   making little hole in the  middle.
3. Take little luke warm water in a bowl. Add  2 or 3 spoons of curd+ salt+ green chilli+ kutmir+  vadas.
4. Heat 1 tsp oil in tempering pan. Add mustard seeds+ broken red chilli+ curry leaves +Methi seed+body saunf.Pour this tempering over the vadas. Keep aside soaked for ½ hr.

step-1

step-2

step-3

For chana sabji:

1. Soak the white batana over night. Cook for one whistle. Take 2 spoons of oil in a  wok.
2.  Add jirra+ bay leaf+ cloves+ paste(onion+ ginger+garlics)+ salt+ turmeric powder+ chilli powder+  garam masala. 
3. When sauted properly, put the chana. + little water+ garam masala. Add the  kutmir leaves.Keep this aside.

For the Alu Dum: 

1. Wash and cook the potatoes for 1-2 whistles .Peel the potatoes and cut into 4 pieces.
2. Heat the oil in wok. Add the potatoes+ salt+ turmeric power and fry for a few minute till they turn light brown. Remove and keep aside. 
3. Take 2 spoons of oil in a wok.
4. Add jirra+ bay leaf+2 or 3 cloves+ paste (onion+ ginger+ garlics)+ salt+ turmeric powder+ chilli powder.
5.  When roasted properly, Add 2 cups of hot water + roasted potatoes+ 1 spoon curd and bring to a boil. 
6. Simmer for 5 minutes on Low flame. Mix well and remove from flame.

Finally the dish is ready to serve

Serve in a plate with   1 or 2 vadas+ chana subji + alu subji+ all the ingredients for sprinkling.

Methi subji

Ingredients

1. Methi  seeds(100 gms)
2. Green chilli(1)
3. Onion ( 1 big)
4. Coconut
5. Oil
6. Salt
7. Kadi patta/ curry leaves
8. Jirra
9. Turmeric powder.

Method of preparation:(10 mins)

1. Soak the methi seeds over night. Drain the water.
2. Take 2 spoons of oil in a pan.Put little jirra+ kadi patta.When it crackles,put the onion + green chilli cuttings.
3. When it is  roasted properly,add the methi seeds+salt+turmeric powder+ 12 spoons of water.
4. After 5 minutes of cook, add grinded coconut .
5. Now  methi  subji ready to serve.

Besan palak sabji

 Ingredient

1. Besan (4 spoons)
2. Few Palak leaves (finely cut)
3. Chilli powder
4. Turmeric powder
5. Salt
6. Oil
7. Onion(1 big)
8. Tomato(1 big)
9. Bay leaf(1)
10. Black pepper( 2or 3)
11. Masala powder

Method of preparation:(10 mins)

1. Grind the tomato + onion+Bay leaf+Black pepper  and keep separate.
2. Take (3 spoons of basan+salt+turmeric powder+masala+ chilli powder+ Palak cuttings+little water) in a bowl and make a thick paste.Keep aside.
3. Take two spoon of oil in a karei. Add the above prepared tomato  puree  mixture paste.
4. Saute properly till it gets separated from oil.Then put (1/2 glass of water+ 1 spoon of remaining besan) into it.
5. When it comes to boil, drop small  balls of above thick paste(besan+ palak) .
6. Cover it for 5 to 7 minutes.
7. Your curry is ready to serve with roti or rice.

Janhi alu posto

Ingredients

1. Janhi(Turia)
2. Potato
3. Posto(poppy seeds)
4. Green  chilli
5. Kaju paste
6. Coconut(1/2) cup paste
7. Onion
8. Little jirra
9. Cream
10. Salt

Method of preperation:

1. Make a paste of onion+green chilli+posto(soaked in water for ½ an hour).
2.  Remove the cover of Potato and Janhi. Cut into small pieces.
3. Take 1 spoon oil in a karei. Add little jirra+ onion cuts+( onion + green chilli+posto)paste
4. When it is roasted properly, Put potato+ jahni+salt and cover it .Do not  put water.
5. When completely cooked, put coconut paste+kaju paste+ little cream. Stir properly for  1or 2 mins and serve hot with roti and rice.

Egg jhol

 

Ingredient

1. 2 eggs                                
2. 1/2 cup coconut grate.                  
3. Pinch of turmeric powder              
4. 1 and 1/2mediuml onions                       
5.  Little  fennel  (Badi saunf)                    
6. Pinch  of chilly powder                     
7.  Few curry leaves                         
8. Little mustard                             
9. 1 dry chilli                          
10. veg oil                              
11. salt                  
12.  Hot water                               
13. Egg masala powder
14. 1 small tomato

  Method of preparation:

1. Boil the eggs. Peel off the cover and keep those separate. 
2. Make a paste of  coconut +Tomato+ turmeric powder+ fennel seed,+ chilli powder+ 1 medium onion+ egg masala powder.
3. Take 1 spoon of oil in a karei . Put little mustard .When it crackles put  dry chilly+ few  onion  cutting +curry leaves 
4. When it is done properly add the above paste+hot water+salt+eggs.
5. Heat in low flame for 1 min.
6. Egg jhol is ready to serve.(Do not heat the mixture for more time)