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.

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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)

Bhindi alu masala

Ingredients:

1. Bhindi (¼ gm)
2. Potato (1 big)
3. Tomato(1  big) paste
4. Onion (1 big) paste
5. Chilli powder(1/2 spoon)
6.  Everest Shahi Paneer  Masala powder(1 spoon)
7. Amul  fresh cream(1 spoon)
8. Little turmeric powder
9. Salt
10. Kaju badam  (1 big spoon) paste
11. Dhania  Patta(kutmir leaves

Method of preparation (10 to 15 mins)

1. Cut the Bhindi and Alu into small pieces and lightly  fry in a karai  with  little oil+ little turmeric powder+ salt.Keep it aside.
2. Take   2  spoon of oil and  add the tomato and onion puree +salt+pinch of turmeric powder+chilli powder.
3. When the paste is  completely separated from oil,add the kaju paste+ Water+ everest masala as per need.
4. After  5 mins , add   fresh cream+  kutmir  leaves.
5. Serve hot  with roti  or rice.