Hare Bhare Kabab

Ingredients:
1 cup chana dal(split gram)
1 bundle(600 gms) spinach -only leaves,chopped very finely
3 tbsp oil
3 slices bread
2 tbsp cornflour
2 green chillies-chopped finely
1/2 tsp red chilly powder
1/2 tsp garam masala
Salt to taste
1/2 tsp green mango powder
1/2 tsp cumin seed powder
1/4 tsp black pepper
1 tbsp cornflour
1/2 cup grated paneer

Method:
1)Clean wash dal. Pressure cook dal with 1/2 tsp salt, 1/2 tsp cumin seed powder , 1/4 tsp black pepper and 2 cups of water.After the first whistle keep the cooker on slow flame for 15mins. Remove from fire and keep aside.
2)After the pressure drops down, mash dal. If there is any water left dry the dal on a flame.
3)Discard stem of spinach and chop leaves very finely.Wash and leave the chopped spinach in the strainer foe 15 mins so that the water drains out.Heat oil in a pan and saute spincah for 8-10 mins till absolutely dry and well fried.
4)Soak bread slices in water for a seconde.Squeeze to remove all water.
5)Add squeezed bread, cornflour,spinach,grated paneer,green chillies,salt and masalas to the mashed dal. Make small balls.
6)Cook them on a tawa pouring oil from the sides.Serve hot with hari chutney or sauce.

Dahi Vale Aloo

Ingredients:
1/2 kg potatoes boiled and peeled
Curd 1 cup
Water 3 cups.
11/2 tsp Coraiander powder
1/2 tsp Turmeric powder
1/2 tsp chilly powder
1/2 tsp cumin seed powder
1/2 tsp mustard seeds.
3-4 neem patta
2 green chilly
Salt to taste
1 tsp oil

Method:
Cut potatoes into 4 or six pieces depending on the size of potatoes.
Add curd in a container. add all the masalas to it. Add water and blend well so as to make a smooth curry.
Take oil in a pan.
Add mustard seeds, neem patta, green chilly(split it into 2 and add).
When mustard seeds start crackling, add the curry made from curd.
Let it boil with stirring in between.
Once it starts boiling, add diced potatoes and let it boil till the curd starts sticking to the potatoes and the gravy gets think.
Serve with rice.

If you like you can also add grated coconut to it and cook for 3-4 mins before taking of the flame.

Kurkuri Bhindi(Crisp Ladiesfinger)

Ingredients:
1/2 kg Ladies finger
1 tsp green mango powder
1 tsp cumin seed powder
1/2 tsp red chiily powder
Oil for frying
Salt to taste

Method:
Wash bhindi and spread them on a newspaper in the sun for drying.(3-4 hours)
Wipe it witha muslin cloth and cut into small pieces(less than 1 centimeter).
Heat oil in a pan.
Fry cut bhindidsa in oil at a low flame for 10 mins.
Drain it and spread over a tissue paper so that it absorbs excess oil.
Now after all the bhindis are dried. Take out remaining oil in some container and put the bhindis in the same container. Add all the masalas and serve.

Chocolate Sandesh

Ingredients:
1 kg milk
1 lemon
2 tbsp cocoa powder
10 tbsp sugar
A pinch of ilaichi powder
a few almonds cut into half for garnishing

Method:
Boil milk.Add lemon juice only after the milk boils.Stir till it curdles.Add a little more lemon juice if it does not curdle properly
Strain the paneer througha muslin cloth.Dip the chenna tied in the cloth in ice cold water for 10 mins. Hang for 15mins and drain out the liquid, if any.
Put chenna in a blender.Add cocoa powder,sugar,and cardamom powder and blend till smooth.
Remove from blender and transfer to a heavy bottomed kadhai.Cook for 3-4 mins. till the chenna turns dry and thick.
Grease tiny biscuit moulds. Put an almond half, white side down. Fill with mixtureand press well. Immediately invert on to a serving plate. Keep in the fridge till serving time.

Vegetable Nuggets

Ingredients:
1/2 cup suji(semolina)
1 cup milk
1 tbsp butter
1 cup finely diced mixes vegetables(4-6 beans, 1 carrot, 1/2 cup finely chopped cabbage)
1/2 cup rougly mashed paneer
1 tbsp bread crums
1/4 cup coriander leaves chopped
2 green chillies chopped finely
salt to taste
1/4 tsp garam masala
1/2 tsp red chilly flakes
1/2 tsp chaat masala
2 tsp lemon juice
1 tsp tomtao sauce

Method:
Heat butter in a kadhai. Add very finely chopped carrots amd beans and 1/4 tsp salt. Saute for 2 mins. Cook covered on low heat for 2 mins till soft. Add cabbagre and stir for 2 mins. Remove vegetables from kadhai and keep aside.
To the same kadhai add suji and stir fry on low heat for 2-3 mins
Add milk, stirring continuosly.Cook till thick. Keep in low flame for 1-2 mins more, stirring constantly until dry and forms a lump.
Add paneeer and coriander. Mix well.
Remove from fire.Transfer to a paraat.Add vegetables and all other ingredients.Mix very well.Check seasonings.Make heart shaped nuggets with greased or wet hands.
Roast on a tawa addinf oil from the sides.
Serve with hari chutney.

Dakshini Paneer Toasties

Ingredients:
75 gms paneer- crumbled.(3/4 cup)
2 tbsp suji(semolina)
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
1/2 tomato cut into half,deseeded and chopped finely
2 tbsp curry leaves
3 bread slices- toasted
1/4 - 1/2 tsp rai(mustard seeds)
3 tsp oil to shallow fry

Method:
Mix suji , salt , pepper with the paneer.
Add tomato and curry leaves.
Speard the paneer mixture carefully on the toated bread slices, keeping the egdes neat.
sprinkle some rai over the paneer mixture ,pressing down carefully with your finger tips.
Heat 1 tsp oil in a non stick fryinng pan. Adda slice of bread with the topping facing the tawa.
Cook until it turns golden brown and crisp.
cut into 4 pieces and serve

Sunset Surprise

Ingredients:
4 cups orange juice
i cup any mango drink or mango juice
1/2 cup ginger ale
juice of 1 lemon
15-20 mint leaves
2 bottles of sprite(total 600ml)
a few lemon slices to garnish

Method:
Mix orange juice,mango juice, ginger ale, lemon juice and mint in a pan. Refrigertae till serving time.
At the time of serving put 1 cup of this mixture in a glass.
Insert a few lemon rings
Add 3-4 ice cubes.
Top with a little sprite.Stir and serve.

Dal Makhni

Taal Makhana: 20 -25 pcs
Kali Sabut daal: 150gms
Rajma: 50gms
Green Chillies:2-3
Ginger: small piece
Tomtao: 3
Salt to taste
Red chilly powder : 1/2 tsp
Cream:1/4 cup
Curd:1/2 cup
butter(ghee): 4 ybsp
Lime water to taste
turmeric powder:1/4 tsp

Soak dal in water for 4-5 hours. Then add salt and turmeric powder and put in cooker for boiling.
Boil for almost 20 mins in cooker.
Take it out and blend well with a blender.
Put finely chopped tomtaoes, green chillies and ginger in a mixer and grind well to make a paste.
Now add curd, cream, lime water in the dal.
Take some ghee in a pan. Add tomato and chilly garlic paste. And roast well.
Add dal in the comtainer and mix well with tomato paste.
Now take ghee in a small pan and add red chilly powder to it.
Before serving garnish with red chilly tadka.

Karele Ki chaat

Ingredients:
Bittergourd: 250 gms
1/2 tsp Green Mango pwder
1/2 tsp Cumin seed powder
1/4 tsp Black salt
green chllies finely chopped
1 tsp Tamarind paste
Salt to taste
Turmeric powder
1 tomato finely chopped
1/2 tsp chaat masala
1 onion finely chopped(optional)
Oil for frying

Method:
Peel off bittergourd and make thin slices.
Add 2 tsp salt and 1 tsp turmeric powder to chopped bittergourd.Mix well. Cover with a lid and leave aside for 4-5 hours.
After 4-5 hours bittergourd will leave some water. Squeeze it completely. That will take off the bitter taste.
After squeezing you can spread it under the fan or in sun for 10-15 mins for drying.
Heat oil in a frying pan.
Fry bittergourd(till deep brown).
Now take fried bittergourd in a container and add all the masalas and tamarind paste.
Add finely chopped tomatoes and onions.
Add green chillies.
Make it as chatpata as possible.(Almost like you make a potato chaat).
Garnish with some coriander leaves and serve.

Sabudaane ka Toast

Ingredients:
4 Bread Slice
1 cup Gram Flour
3-4 boiled, peeled, mashed potatoes
1/2 cup Sabudaana (Sago)
1/2 tsp Cumin Seed powder
1/2 tsp chilly powder
1/2 tsp turmeric powder
1/4 tsp green mango powder
A pinch of garam masala
Salt to taste
Oil for frying

Method:
Cut bread slice into 4 square pieces.
Take gram flour in a container, add chilly powder, turmeric powder, salt to taste.
Add water and make a paste.
Soak sabudaana in water for about 5 mins and drain it.
Take mashed potatoes in a bowl, add cumin seed powder, chilly powder, salt to taste, green mango powder, garam masala. Mix well.
Heat oil in pan for frying.
Take bread piece, apply the potato mix on one side.
Dip it in gram flour paste. Then take soaked and drained sabudaana in a container and wrap the bread slice covered with besan in sabudaana.
Deep fry till it becomes reddish in colour.
Be careful in fryin as saboodaana crackles in oil.
Drain the toast and keep it over tissue paper to remove the extra oil and serve with sauce.

Gatte Ki Sabjee

For Gattas
salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds
1 cup gram flour (besan)
2 tbsp yogurt
1/2 tsp turmeric powder
1 tspn oil

For gravy:
1 cup Curd
1/2 tsp Chilly powder
1 tsp Dhaniya powder
Salt to taste
1/4 tsp turmeric powder

Method :
For gatta:
Mix all the ingredients for the gattas, mix in a little water to make a firm dough.
Divide into six equal parts and roll into cylindrical shape.
Boil it in a pan of boiling water(add some salt to the water) for ten to fifteen minutes. Drain.
Let the gattas cool a bit.
Cut into 1/2" pieces.

For gravy:
Take curd in container. Add 2 cups water to it. Add all the masala(turmeric powder, chilly powder, dhaniya powder, salt)
Blend well.
Take some oil in a pan. Add cumin seeds. Wait till they start crackling.
Add the curd gravu made and heat till it starts boiling. Keep stirring in between.
Add gatta to it and let in boil for about 7-8 mins till the gravy becomes little thick.
Serve hot with rice or chapati.

Malai Kofta

Ingredients:
For Kofta Balls:
400gms Boiled Potatoes
150 gms Paneer
50 gms Double cream
1 tbsp braed crums
Salt to taste
1/4 tsp Black pepper
1/4 tsp red chilly powder
1/4 tsp Garam Masala
Oil or ghee for frying
10 -15 raisins

For Gravy:
1 and 1/2 cup Tomato Puree
1 tbsp Postu dana
5-6 cashew nuts
3 tbsp Muskmelon seeds
1/2 tsp Jeera powder
1 small piece ginger
2-3 Green Chillies
2 tbsp Tomato Sauce
1/2 tsp Garam Masala
2 tbsp double cream
Salt to taste
1 tsp sugar

Method:
Peel and mash potatoes, add 50 gms Paneer to it. Add salt, bread crums, Red chilly powder, Garam Masala, Black pepper. Mix well.
Take remianing paneer, add salt , black pepper, Raisins, double cream. Mix well.
Take some mashed potatoes in you hands, flatten it. Stuff paneer mixture in between and make round balls.
Fry these balls.

For gravy:
Make a paste of green chilly, ginger, postu daana, chew, muskmelon seeds, Cumin seeds.
Take some oil in a pan. Add the paste and roast it well. Add tomoato puree.Add malai(double cream)
Add 1 cup water. After 5 mins add sugar, salt, tomato sauce, garam masala.
For serving pour gravy over kofta balls.

Green Mango Juice

Ingredients:
1 Green Mango
1/2 cup Sugar
1 tsp Cumin Seed powder
1/2 tsp Black Salt

Method:
Cut green Mango into small pieces. add 2 glass of water and boil in a cooker.(wait for 2 whistes)
Blend bolied mango with a blender.
Drain it with a net.
Add sugar and mix well. Keep aside for 10 mins with stirring in between till sugar dissolves.
Add black salt and cumin seed powder.
Refrigerate till it gets chilled.

African Safari

Ingredients:
1 cup Coconut Water
2 tsp Lemon Juice
2 tsp sugar
1 ubsp Khus Sharbat
1 cup Vanilla Icecrea
Crushed Ice

Method:
Blend Cocunut water, lemon Juice ,sugar, khus sharbat and Vanilla Icecream
Add crushed Ice and serve.

Indian Summer

Ingredinets:
1 glass Water melon Juice
1 tsp lemon juice
3-4 drops ginger juice
Crushed ice

Method:
Mix all the ingredients and serve.

Khus Cooler

Ingredients:
1 bottle : Soda
20 ml Khus Syrup
5 ml Lemon Juice
Cherry or strawberry to decorate
Crushed Ice

Method:
Mix Lemon Juice, Khus Syrup and put in a glass.
Add Soda from one side of the glass.
Add crushed ice from top.
Add small pieces of cherry.

Mirza Galib

Ingredients
1 cup Papaya Juice
1/2 cup Orange Juice
2 tsp Lemon Juice
1/2 tsp Black Salt
5 tsp sugar
Crushed ice

Method:
Blend all the ingedients and serve

Orange Blossom

1 tbsp Rose Syrup
1 and a half cup Orange juice
1 tsp Lemon Juice
Crushed ice
Vanilla icecream

Method:
Blend orange juice ,lemon juice, rose syrup for 3 mins. Add crushed ice and Vanilla icecream and blend again.
You can add double cream and cherry pieces for decoration.
You can also put a lemon slice at the side of the glass.

Nirwana

1/4 cup :Khus Sarbat
1 tsp Lemon Juice
2 bottle Limca(600 ml)
1and 1/2 Vanilla Icecream
Crushed ice

Method:
Blend all the ingredients well for 5-6 mins

Frozen Froth

Ingredients:
1 bottle :Fanta or Mirinda
1 tsp Lemon juice
1 tsp sugar
Crushed ice
1 cup Vanilla Icecream

Method:
Mix all the ingredients and blend.

Paradise Band

1 cup :Pineapple Juice
1/2 tsp: Sour curd
1/2 cup: Mazza or mango juice
1 tsp sugar
Vanilla icecream
Crushed ice

Method:
Blend pineapple juice, Mango juice ,sugar. Blend for 2 mins.
Add crushed ice and vanilla icecream and blend again for 2 mins.

Mango Colour

1 bottle Limca (Sprite)
Mazza or Slice or Frooty- 1 cup
1 tsp Lemon Juice
1/3rd cup Vanilla Icecream
Crushed Ice

Method:
Blend Mango juice, limca and lemon jiuice for 3 minutes. Add crushed ice and vanilla icecream and blend again till ice melts.Dink is ready to serve

Pineapple Special

Ingredients:
Pineapple Juice - 2 cups
Coconut Water - 2 cups
Sugar s tsp
Some Crushed ice
Vanila Icecream - 1 cup

Method:
Mix pineapple juice,coconut water and blend for 3 mins with a blender.
Add icecream, and crushed ice and blend again till ice melts.
Dribk is ready to serve.