moong dal dhokla

INGREDIENTS:
for the dhokla:
•1 cup whole moong beans
•1 tbsp ginger-green chilli paste
•1 tbsp coriander leaves, chopped
•1 tbsp oil
•1 tsp fruit salt
•1 tbsp lemon juice
•salt as required
for tempering:
•1 or 2 tbsp oil
•½ tsp mustard seeds
•½ tsp jeera
•1 tsp roasted sesame seeds
•1 sprig curry leaves
•2 tbsp water
•a pinch of hing

INSTRUCTIONS:
preparing the steamed dhokla:
1.pick, and wash the whole moong beans
2.soak the moong beans in water for 6-7 hours or overnight
3.grind the soaked moong with coriander leaves and very little water to a semi coarse paste.
4.don't make the paste too fine.
5.also the batter should not be too thick nor thin but like a dhokla batter.
6.meanwhile heat water in a large pan and let it come to boil.
7.grease a cake pan with some oil.
8.add ginger-green chili paste, oil, lemon juice and salt to the ground moong mixture and mix well.
9.finally add fruit salt/eno to the dhokla mixture and mix very well.
10.immediately pour this in the greased cake tin or pan.
11.place the cake pan in the large pan where the water must have already started boiling by now.
12.cover the pan and steam for 12-15 minutes till the dhokla is done.
13.remove the dhokla from the cake tin and then let it cool.
preparing tempering
1.in a small pan, heat oil.
2.add mustard seeds and let them splutter.
3.add cumin seeds and brown them.
4.add asafoetida, curry leaves and sesame seeds.
5.add 2 tbsp water to the tempering.
6.be careful when adding water.
7.pour this tempering over the dhokla.
8.garnish moong dal dhokla with coriander leaves and coconut.
9.serve moong dal dhokla warm with [mint cilantro chutney|http://www.vegrecipesofindia.com/mint-coriander-chutney-recipe/]

alu vadi

INGREDIENTS:
main ingredients:
•20 medium sized colocasia leaves
for the besan/gram flour batter:
•½ inch ginger + 1-2 green chilies - made into a paste in mortar-pestle
•1 tsp coriander powder
•½ tsp red chilli powder
•½ tsp turmeric powder
•1 tsp cumin powder
•1.5 tbsp seedless tamarind soaked in ¼ cup water
•2 and ½ cups besan or gram flour
•3 to 4 tbsp powdered jaggery or as required
•½ to 1 tsp oil
•salt as required
•water as required
for tempering:
•2 to 3 tsp sesame seeds
•1 tsp mustard seeds
•¼ tsp asafoetida powder
•1 sprig curry leaves
•¼ cup grated fresh coconut
•2 tbsp chopped coriander leaves
INSTRUCTIONS:
1.soak the tamarind in ¼ cup water for 30 mins.
2.rinse the taro leaves well and wipe them dry.
3.prepare them as shown in the pics above like removing the central vein and stalks etc.
4.now squeeze the tamarind directly into the water and extract the pulp.
5.take all the ingriedients for the batter in a mixing bowl.
6.add the tamarind pulp and mix well to make a thick batter.
7.add some water if required.
8.check the taste and add more salt or powdered jaggery if required.
9.the batter has to be really thick.
10.for the first roll use 10 leaves and for the second roll use remaining 10 leaves.
11.now spread the batter on each leaf and arrange them as shown in the above pics.
12.roll the edges vertically and spread some batter on them.
13.now roll horizontally and tightly.
14.keep on applying the batter on each fold as you roll.
15.place the rolls on a greased steamer pan.
16.steam the rolls for 20-25 minutes.
17.when warm or cool, slice them or temper them.
18.or you can deep fry them and serve with green chutney.
19.for tempering heat oil in a pan.
20.pop the mustard seeds first.
21.then add the sesame seeds, curry leaves and asafoetida.
22.saute for a few seconds.
23.then add the sliced rolls and saute till they get browned.
24.you can also just pour the tempering mixture on the sliced rolls.

sindhi pakwan

INGREDIENTS:
ingredients for pakwan:
•1.5 cups all purpose flour/maida
•1.5 cups whole wheat flour/atta
•1 tsp ajwain/carom seeds
•1 tsp cumin
•1 tsp crushed black pepper
•1 tsp salt
•¾ cup water or as required
•2 tsp oil or ghee
INSTRUCTIONS:
1.mix all the ingredients in a mixing bowl or on a wide plate/parat.
2.knead to a semi soft dough.
3.make small balls of the dough.
4.roll them into 7-8 cms discs or circles.
5.prick with a fork.
6.fry in hot oil till the pakwans are crisp and golden.
7.drain the pakwans on paper towels to remove excess oil.
8.serve pakwan warm with sindhi dal or you can also have them plain with tea.

banana halwa

INGREDIENTS:
•1 cup roasted suji rava
•2-3 bananas, chopped
•8-10 almonds or cashews, chopped or sliced
•10-12 raisins
•2-3 cardamoms, powdered
•3 tbsp oil or ghee
•5-6 tbsp sugar
•a pinch of saffron, crushed
•2-1/2 cups hot water or hot milk
INSTRUCTIONS:
1.heat oil in a pan. add pre roasted semolina and fry for 2-3 minutes till they semolina starts getting fragrant. don't brown the semolina.
2.add chopped bananas and stir.
3.add the hot water or milk and the dry fruits. stir.
4.add sugar and stir. simmer for 2-3 minutes.
5.now add the saffron. stir and simmer for 2-3 minutes more.
6.serve banana sheera hot or warm.

fried modak

INGREDIENTS:
for the outer covering or shell:
•2 cups whole wheat flour
•½ tsp salt
•2 tsp warm oil
•water to knead the dough
for the inner filling:
•1.5 cups grated or powdered jaggery
•1.5 cups fresh grated fresh coconut or unsweetened dessicated coconut
•1 or 2 tbsp roasted sesame seeds
•1 or 1.5 tsp cardamom powder or crushed cardamom
•a pinch or two of grated nutmeg
•½ or ¾ cup water
INSTRUCTIONS:
preparing the covering:
1.with the ingredients mentioned for the outer covering, make a smooth dough.
2.cover and keep the dough aside for 20-30 minutes.
preparing the filling:
1.mix all the filling ingredients.
2.cook and stir on a low or medium flame till the mixture is dry and cooked.
3.keep aside to cool.
preparing & shaping the modaks:
1.take a small ball from the dough.
2.roll thinly in to a circle of about 3-4 inches diameter.
3.gently take this circle on your palm.
4.now add the filling in the center.
5.pinch the edges one by one.
6.bring together all the pinched folds in the center.
7.shallow or deep fry the modaks in medium hot oil till golden browned.
8.drain on kitchen tissues.

matar kachori

INGREDIENTS:
for the pastry:
•1 cup all purpose flour/maida
•1 tbsp oil or ghee
•¼ cup warm water
•¼ tsp baking powder
•¼ tsp salt
for the stuffing:
•1 cup peas, fresh or frozen
•¼ tsp red chili powder
•¼ tsp turmeric powder
•½ tsp coriander powder
•½ tsp fennel powder
•½ tsp chaat masala
•½ tsp amchur powder
•½ tsp green chili-ginger paste or crushed or minced
•¼ tsp jeera
•1 tbsp besan or gram flour
•2 tsp oil or ghee
•salt as required
for frying:
•2 to 3 cups oil
INSTRUCTIONS:
preparing the pastry:
1.sift the flour, salt and baking powder. add oil and form a bread crumb like mixture.
2.add water and form a tight dough. cover with a damp cloth and keep aside.
preparing the pea stuffing:
1.boil or steam the peas. mash them coarsely or semi-coarsely.
2.heat oil and fry the cumin. then add the crushed ginger and green chili.
3.fry for a minute. now add the dry spice powders and salt.
4.stir and add the gram flour. saute for 2-3 minutes.
5.check the seasoning and add some more of the spice powders or salt, if required.
preparing the kachoris:
1.make equal sized 5-6 balls from the dough. roll into 3-4 inch round on a dusted board.
2.add some of the stuffing in the center. brush some water on the edges.
3.bring together all the edges and pinch them. press the edges downwards below.
4.roll into a 4-5 inches kachori. prepare all matar kachoris like these. keep the kachoris covered with a wet cloth.
5.now heat oil. at medium flame, fry the kachoris till they become golden, flaky and crisp.
6.serve matar kachori hot with some coriander chutney or tamarind chutney.

palak biryani

INGREDIENTS:
main ingredients:
•2 cups basmati rice soaked for 30 minutes
•1 large onion, sliced
•1 tsp ginger-garlic paste
•1 medium size tomato, chopped
•4 or 4.5 cups of water
•3 tbsp oil or ghee
•some fried cashews for garnishing
•salt as required
whole spices:
•1 inch cinnamon
•1 small chakriphool
•2 green cardamoms
•1 or 2 black cardamoms
•2-3 cloves
•1 tej patta
•a pinch of mace
dry spice powders
•¼ tsp red chili powder
•¼ tsp garam masala powder
•¼ tsp turmeric powder
•½ tsp jeera powder
•1 tsp saunf powder
•1 tsp coriander powder
•a pinch of asafoetida
for the spinach puree:
•1 medium bunch spinach
•½ cup mint leaves
•½ cup coriander leaves
•1 or 2 green chilies
•5-6 almonds
INSTRUCTIONS:
preparing the spinach puree:
1.rinse the palak/spinach leaves well. chop and keep aside. rinse & chop the green chilies, mint and coriander leaves
2.in a blender, add the chopped spinach, mint, coriander, green chili and almonds.
3.add ½ cup water and blend to a smooth paste.
preparing the biryani:
1.first rinse and then soak the rice. when the rice is soaking, prepare the spinach puree as mentioned above.
2.heat oil in a thick bottom and deep pan or pot. add all the whole spices.
3.fry for some seconds or till the oil gets fragrant. add the sliced onions & fry till they are browned. remove some of the fried onions for garnishing.
4.add the ginger-garlic paste and fry for some seconds. now add the chopped tomatoes and fry till the tomatoes becomes soft for 2-3 minutes.
5.keep on stirring so that the ingredients do not stick to the bottom of the pan.
6.add the spinach puree and stir. saute for 3-4 minutes. now all the dry spice powders one by one and stir.
7.drain the soaked rice and add. stir for 1-2 minutes. pour 4 or 4.5 cups water. add salt and stir.
8.check the taste of the broth and if required add some more salt.
9.cover tightly with a lid and cook till the water is absorbed and the rice is cooked.
10.fluff the rice.
11.serve palak biryani hot garnished with the fried onions and fried cashews with a side vegetable curry, raita, yogurt curry or some salad.

masala gunta pongaralu

INGREDIENTS:
•2 cups idli batter
•1 medium size onion, finely chopped
•1 or 2 green chilies, finely chopped
•½ inch ginger, finely chopped or grated
•a pinch of hing
•½ tsp crushed black pepper
•¼ tsp red chili powder
•2 tbsp chopped curry leaves
•½ cup grated coconut
•salt if required
INSTRUCTIONS:
1.mix all the ingredients in the idli batter.
2.add salt if the idli batter does not have salt previously added to it. stir well.
3.heat the paniyaram chatti. add a few drops of oil.
4.pour spoonful of the batter ¾ of the paniyaram mould.
5.allow the batter to cook for 2-3 minutes on a low or medium flame.
6.turn each paniyaram with the help of a wooden skewer or spoon.
7.now allow the other side to get cooked and crisp.
8.turn once or twice for uniform cooking.
9.remove and keep in a casserole so that they stay warm.
10.these masala paniyaram are also good as tiffin box snack or picnic snack.
11.serve masala paniyaram with coconut chutney or sambar.

mysore masala dosa

INGREDIENTS:

ingredients for the dosa batter:

•2 cups regular rice
•½ cup urad dal
•½ cup cooked rice or poha
•¼ tsp methi seeds
•rock salt as required
•water as required for grinding the batter

ingredients for the potato palya:

•2 large potatoes, boiled
•¾ cup chopped onions
•1 inch ginger, chopped
•1 or 2 garlic
•12-15 curry leaves
•1 green chili, chopped
•½ or ⅔ tsp black mustard seeds
•½ or ⅔ tsp turmeric powder
•a pinch of red chili powder
•a pinch of asafoetida
•½ tsp lemon juice
•¼ or ½ cup water
•1 or 2 tbsp chopped coriander leaves
•1 tbsp oil
•salt as required

ingredients for the red chutney:

•2 tbsp roasted chana dal
•4-5 garlic
•2-4 dry red chilies, soaked in warm water for 30-40 mins- adjust as per your taste preferences and depending on the type of chilies. for a hotter version add 3 to 4 dry red chilies.
•1 tsp seedlees tamarind
•¼ cup onion, roughly chopped
•salt as required
•some water to grind the chutney

INSTRUCTIONS:

preparing the dosa batter:

1.pick and rinse the rice and urad dal in water for 3-4 times.
2.soak the rice, urad dal and methi seeds in a large bowl in enough water for 4-5 hours.
3.in a wet grinder, grind the rice, urad dal, methi seeds and cooked rice or poha with enough water.
4.grind till you get a fluffy and smooth consistency of the batter.
5.take the dosa batter in a large bowl and mix salt.
6.cover the bowl loosely and let the batter ferment for 7-9 hours.

preparing the potato palya/filling:

1.first boil the potatoes in a steamer or pressure cooker, till they are fully cooked.
2.peel and either just crumble them with your hands or chop them.
3.heat oil in a pan or kadai.
4.first fry the mustard seeds till they splutter.
5.now add the chopped onions and saute till they become soft.
6.add the ginger, garlic, green chilies, curry leaves and saute for some 20-30 seconds.
7.now add the turmeric powder, red chili powder and asafoetida.
8.stir for 2-3 seconds and add the potatoes.
9.stir and add water plus salt.
10.cover and simmer the potatoes till the water dries up.
11.lastly add the lemon juice and stir well.
12.add coriander leaves and mix well with the potatoes.
13.keep the potato palya aside.

preparing the red chutney:

1.take all the ingredients in a small blender or chutney grinder.
2.add very little water and grind to a smooth paste.
3.keep aside.

preparing the mysore masala dosa:

1.on a tava or a flat frying pan spread 1 or 2 tsp oil. if using non stick pan, then don’t spread oil. you won’t be able to spread the dosa batter then.
2.take a medium sized ladle or a big spoon and with circular motions spread the dosa from the center towards the edges on the pan.
3.sprinkle some drops of oil from the top.
4.cover the dosa with a lid.
5.let the base get browned and the top side get cooked completely.
6.spread 1 or 2 tsp of the red chili chutney on top of the dosa.
7.place 2-3 tbsp of the potato stir fry on top of the mysore masala dosa and spread lightly.
8.fold and serve the mysore masala dosa hot with coconut chutney and sambar.

Aloo Beans Recipe

INGREDIENTS:
•French Beans - 250 gms
•Potatoes - 3 or 4
•Turmeric
•Red Chilli Powder - ½ tsp
•Garam Masala Powder - ½ tsp
•Amchur/Dry Mango Powder Powder - 1 tsp
•Oil/Ghee - 2-3 tbsp
•Salt - As per taste
INSTRUCTIONS:
1.Start by cleaning and cutting the french beans and potatoes. In a thick bottomed kadai or pan add the oil. When the oil becomes hot, add the potatoes and saute these for 3-4 minutes.
2.Add the beans now and saute both the veggies 8-10 minutes on a low flame.
3.Add turmeric powder, red chilli powder and salt except garam masala powder and amchur powder.
4.After 8-10 minutes the veggies will get cooked. Now add the amchur powder and garam masala powder. Stir.
5.Serve the aloo beans with rotis and curd. This Aloo French Beans Sabzi can also be served as a side veggie dish.

tandoori aloo

INGREDIENTS:
•12-15 baby potatoes
•¾ cup or 1 cup cashew curd
•½ tsp garam masala powder
•½ tbsp garlic ginger paste
•½ tsp red chili powder
•½ tsp coriander powder
•1 tsp kasuri methi leaves
•1 tbsp lemon juice
•black salt or salt as required
•oil as required
INSTRUCTIONS:
1.rinse the baby potatoes well. do not peel them.
2.parboil these in a pan or pressure cooker for 1-2 whistles. halve them into two.
3.mix everything with the yogurt except oil.
4.now marinate the baby potatoes with the yogurt and keep for 1 hour in the fridge.
5.grease a pan or tray and bake the aloos with some oil drizzled for 25-30 minutes for 180 degrees C.
6.sprinkle some black salt, chaat masala and lemon juice or lemon slices.
7.serve tandoori aloo hot with some mint chutney.

naan without yeast

INGREDIENTS:
dry ingredients to be sieved:
•3 cups flour (2 cups whole atta + 1 cup all purpose flour)
•1.5 tsp baking powder
•a pinch or ¼ tsp baking soda
•salt as required
wet ingredients to be mixed:
•3 tbsp yogurt/curd/dahi (dairy or vegan) i used cashew yogurt
•2 tbsp milk (dairy or vegan) i used soy milk. can use cashew or almond milk too
•¾ or ⅔ cup water or as required
•2 tsp sugar or organic unrefined cane sugar
additional ingredients:
•3 tbsp oil for kneading in the dough
•oil, ghee or butter as required for applying on the naan
INSTRUCTIONS:
1.mix water, milk and yogurt. stir in the sugar in the above mixture.
2.sieve the flours, baking powder, baking soda and salt.
3.mix the flour with the wet ingredients that we made first.
4.knead to make a smooth dough. if the dough looks dry then add some water and knead again. the dough should be smooth and soft.
5.cover with a wet cloth and keep aside for 10 minutes. after 10 minutes, add oil and knead the dough again.
6.cover with the same wet cloth and keep aside for 2 hours, till the dough leavens and rises.
7.make medium sized balls of the dough.
8.roll in a small circle and sprinkle some onion seeds on the dough.
9.roll into a four or five inches round circle.
10.if you want you can stretch the dough to one side to give a tear shape to the naan.
11.on a hot tava or griddle, place the naan
12.partly cook both the sides of the naan on the tava.
13.then place the naan with the help of tongs on fire
14.and cook both the sides till they get browned and slightly charred.
15.when done then remove the naan and apply some butter, ghee or oil on the naan. you can have them plain also.
16.alternatively, you can also cook the naan in a tandoor or bake them.
17.place the naan for baking on a greased hot tray or stone and bake in a preheated oven at your ovens highest temperature.
18.serve the naan hot or warm with any paneer or vegetable curry or even with dal.

bharwan bhindi

INGREDIENTS:
main ingredients:
•500 gm okra/bhindi
•2-3 tbsp oil
masala stuffing ingredients:
•1 tbsp dry mango powder/amchur
•2 tbsp coriander powder/dhania powder
•1 tsp red chili powder/lal mirch powder
•1 tsp turmeric powder/haldi
•1 tsp cumin powder/jeera powder
•salt or black salt or rock salt
INSTRUCTIONS:

1.wash, wipe dry and trim the both the ends of the bhindi (okra).
2.slit each bhindi vertically without breaking or cutting into two halves.
3.combine all the spice powder ingredients in a bowl with salt. mix well.
4.fill each bhindi with the spice mixture.
5.heat oil in a kadai/wok.
6.add the stuffed bhindi and cook on low heat till done.
7.serve bharwan bhindi hot with chapatis.

couliflower rice

Ingredients:
*2 cups - Rice
*Half a Cauliflower
*2 - Onions
*2 - Capsicum
*A bunch - French beans
*2 - Tomatoes
*2 tsp - ginger-garlic paste
*All regular kitchen masalas with Garam Masala
Method:
 1.Cut all the veggies and keep aside.
 2.Heat 2 spoons of oil in a cooker.
 3.When heated, add jeera and ginger garlic paste.
 4.When jeera and paste turns brown, add onions and saute till golden. Then add all other veggies.
 5.Fry for a couple of minutes, then add rice with 4 cups of water and all the masala.
 6.Cook till 3 whistles.

Baingan Bhaja

Ingredients:
*1 big Brinjal or 2 small Brinjal
*3 Red Chilies
*3 Green Chilies
*1 piece Ginger
*2tsp Coriander Seeds
*1tsp Turmeric Powder
*Oil for frying
*Few Lemon slices
*Salt to taste

Method:
1. Cut the brinjal into circular pieces and keep it aside.
2. Make paste of green chilies, red chilies, ginger, turmeric powder, and coriander seeds, in a grinder. Now add salt to the paste and mix it well.
3. Coat the paste on both sides of the brinjal pieces.
4. Heat the oil in a pan and shallow fry the coated brinjal pieces.
5. Place the fried brinjal pieces on absorbent paper to do away with extra oil and serve with lemon slices.

Kanji drink

Ingredients:

1.2 large black carrots
2.1 large beetroot
3.2 tablespoons coarsely ground mustard powder
4.1-1/2 teaspoons chilli powder
5.10-12 cups of water
6.Salt to taste
method:
1.To make Kanji Recipe, wash and peel the carrots and beetroot. Cut them into thick and long strips.
2.Place the carrots and beets into a large mixing bowl; add the salt, chilli powder and mustard powder and stir well to combine.  Add the 10-12 cups of water to it (depending on how sharp) you want the Kanji and store the Kanji for fermentation in a jars of glass or ceramic.
3.Cover the jar with a muslin cloth and tie it tightly around the rim with a thread, so the opening of the jar is completely sealed.
4.Place the Kanji filled Jars in the sun for about 3 to 4 days, so it can get fermented. Bring it back inside for the night and before you put it back in the sun, open the muslin cloth, stir the Kanji well. Cover it back again tightly and allow it to ferment in the sun the next day.
5.You will know that the Kanji is fermented when it turns slighly sour. Once its fermented, strain the liquid and the Kanji is ready to be served. The pieces of carrots and beets, that remain after straining the Kanji can be used as pickles by spicing them up.

Tamarind Date Chutney

INGREDIENTS:

•½ cup tightly packed seedless tamarind
•½ cup seedless dates
•½ cup powdered or grated jaggery or as required - adjust as per your taste
•2 cups water
•½ tsp roasted cumin powder
•½ tsp coriander powder
•½ tsp dry ginger powder
•¼ or ½ tsp red chili powder or 1 dry red chili * see notes
•black salt or rock salt as required.
INSTRUCTIONS:
1.in a pan, take the tamarind, dates and water.
2.cook the tamarind and date for about 8-9 minutes on a low flame till they soften.
3.now add the powdered jaggery and continue to cook.
4.let the jaggery dissolve and the mixture thicken a bit.
5.add all the spice powders - red chili powder, coriander powder, dry ginger powder and roasted cumin powder.
6.stir & simmer for a further 1-2 minutes more.
7.season with salt.
8.let the chutney mixture cool down.
9.in a chutney grinder or small blender, grind the this whole mixture till smooth.
10.add some water if required while grinding.
11.strain the chutney through a strainer.
12.store the tamarind date chutney in an airtight bowl or container in the refrigerator and use it when you make chaat at home.

phalahari chutney

INGREDIENTS:
•1.5 cup tightly packed coriander leaves
•1 green chili
•1 tsp chaat masala
•½ to 1 tsp lemon juice
•1 or 1.5 tbsp water for grinding the chutney
•rock salt or sendha namak as required
INSTRUCTIONS:
1.mix all the ingredients mentioned above and grind till smooth in a blender or chutney grinder.
2.serve phalahari chutney with any fasting snack like sabudana vada, sabadana pakoras, sukhi arbi.

green chutney

INGREDIENTS:
•2 cups tightly packed coriander leaves
•2 green chilies/hari mirch, chopped, add more for a spicy chutney
•½ inch ginger, chopped
•¼ to ½ tsp lime juice
•½ tsp cumin powder
•½ tsp chaat masala
•½ tsp salt or as required
•1 to 2 tsp water for grinding
INSTRUCTIONS
1.rinse the coriander leaves well in water and roughly chop them.
2.take the chopped coriander leaves, chopped green chillies & ginger, cumin powder, chaat masala, lemon juice and salt in a grinder jar or a small blender jar.
3.add 1 or 2 tsp water and grind to a smooth chutney. add a few teaspoons more of the water if required. but don't make the chutney too thin or watery.
4.remove the chutney in a bowl and keep aside.
5.use this green chutney as required for chaat recipes.

kaddu ka halwa(gumadikaya)

INGREDIENTS:
•2.5 to 3 cups chopped pumpkin or kaddu or petha
•½ cup sugar or as required
•3 to 4 green cardamoms crushed to a powder in a mortar-pestle
•2 tbsp oil or 1.5 tbsp ghee
•2 tsp melon seeds or magaz
•1.5 to 2 tbsp chopped mixed dry fruits
•¾th to 1 cup water
INSTRUCTIONS:
1.peel and chop kaddu or pumpkin into small cubes. smaller the better.
2.heat the oil or ghee in a pressure cooker.
3.add the kaddu pieces in the pressure cooker
4.and saute till they are start releasing water or for approx 8-10 minutes on a low flame.
5.add water and stir.
6.cover and pressure cook the kaddu pieces for 4-5 whistles.
7.*for making the halwa in a pan, check notes below.
8.open the lid when the pressure settles down
9.and check if the kaddu pieces have softened or not.
10.they should be of mashable consistency.
11.if they have not cooked thoroughly, then pressure cook for few more minutes, adding some more water, if required.
12.once the kaddu pieces have cooked well then place the pressure cooker on fire and keep to simmer.
13.after 1-2 minutes, add sugar and cardamom powder.
14.cook the mixture stirring often till it thickens.
15.the consistency of the halwa should like be a pudding or pumpkin puree.
16.the water should reduce in the halwa.
17.you can thicken it more if you want.
18.add the melon seeds and dry fruits and cook the halwa for 1-2 minutes more.
19.serve kaddu ka halwa or pumpkin halwa warm or cold.
20.you can also garnish the pumpkin halwa with melon seeds.

makhane ki kheer

INGREDIENTS:
•500 ml organic milk
•1 cup makhana/foxnuts
•2-3 green cardamom, husked and powdered in a mortar-pestle
•10-12 almonds, blanched & sliced
•10-12 cashews, sliced
•3 to 3.5 tbsp sugar or as required
•a pinch of saffron
INSTRUCTIONS:
1.heat milk first.
2.when the milk comes to a boil, add makhana and simmer the milk with ocassional stirring on a low to medium flame.
3.after 5 mins. add the sugar, cardamom and pinch of saffron.
4.when the kheer is simmering, blanch the almonds.
5.to do this, microwave or boil 1 cup water.
6.add the almonds to the hot water and keep aside for 8-10 minutes.
7.drain and peel them.
8.slice the almonds and chop the cashews.
9.the kheer would have thickened very little by now.
10.simmer the milk for a total time of 12-15 minutes on a low to medium flame with occasional stirring.
11.if you want you can simmer for some more minutes to get a slightly thick consistency. however keep on stirring often.
12.lastly add almonds and cashews.
13.switch off the fire and serve the makhane ki kheer hot or warm or cold.

paneer kheer

INGREDIENTS:
•3 cups full fat whole milk. 750 ml
•½ cup crumbled chenna or grated paneer, 50 gms of chenna or paneer
•5 to 6 tbsp sugar or as required
•3 to 4 green cardamoms, powdered in a mortar-pestle
•12 to 15 unsalted almonds/badam, chopped or sliced
•12 to 15 unsalted pistachios, chopped or sliced
•12 to 15 unsalted cashews/kaju, chopped or sliced
•5 to 6 strands of saffron/kesar
•1 to 1.5 tsp rose water
INSTRUCTIONS:
1.take milk in a wide bottomed pan or sauce pan and keep it on stove top on a low to medium flame.
2.whilst the milk comes to a boil, crumble the paneer and keep aside.
3.crush the cardamoms in a mortar-pestle to a fine powder. chop the dry fruits and keep aside.
4.when the milk comes to a boil, lower the flame and simmer the milk till it thickens a bit. for about 5 to 6 minutes. keep stirring the milk at intervals when its simmering. then add sugar and continue to cook further for 5 minutes.
5.stir and then add chopped dry fruits (almonds, pistachios, cashews), cardamom powder and saffron. simmer for 1 or 2 minutes.
6.add crumbled paneer. you can also grate the paneer and add. since i was using fresh chenna, i crumbled it. if adding refrigerated or frozen paneer, then you can grate it. if the paneer appears dry, then just soak it warm water and then crumble or grate.
7.simmer for 2 minutes on a low flame till the crumbled paneer gets cooked. then add rose water & stir.
8.serve paneer kheer hot, warm or chilled. the kheer can be had plain and they also taste good with pooris. while serving you can garnish the paneer kheer with few saffron strands or chopped dry fruits or rose petals.

sooji kheer

INGREDIENTS:
•3 tbsp suji/rava
•3 cups milk, 750 ml
•4 green cardamoms/choti elachi, crushed to a powder in a mortar-pestle or small grinder, or ¼ tsp cardamom powder
•2 tbsp cashews/kaju
•1 tbsp raisins/kishmish
•1 tbsp chironji/charoli
•4 to 4.5 tbsp sugar
•a pinch of edible camphor
•1 tbsp cow's ghee, reduce the amount of ghee

INSTRUCTIONS:
1.heat ghee in a pan. then add cashews and saute for about a minute on a low flame.
2.add sooji and fry till the sooji becomes fragrant.
3.stir continuously so that the sooji gets fried evenly. this takes about 3 to 4 minutes on a low flame. the cashews would also become golden by then.
4.add milk and stir.
5.add sugar. if using edible camphor, add now.
6.stir and bring the sooji kheer to a gentle simmer. you can thicken the kheer more if you prefer.
7.lastly add cardamom powder, raisins and seeds.
8.stir the sooji kheer and switch off the flame.
9.serve sooji kheer hot or warm or refrigerate. you can also have the kheer with pooris.

almond milk

INGREDIENTS:
•1 cup almonds or badam
•4 cups water to blend the almonds
•3-4 cups water for blanching the almonds
INSTRUCTIONS:
1.boil water.
2.add rinsed almonds.
3.cover and let the almonds get blanched for 30-45 minutes.
4.when the almonds are soaked well, drain the water.
5.peel of the almonds one by one.
6.blend the peeled almonds with 3 or 4 cups water in a blender.
7.strain once or twice.
8.collect the almond milk in a bottle or jar.
9.keep almond milk covered in fridge.
10.almond milk stays good for 3-4 days.
11.the leftover almond paste can be used in cakes, cookies or making breads.

jal jeera drink

INGREDIENTS:
•1 tbsp seedless tamarind - for a pronounced more sourness, you can add ½ tbsp of more tamarind.
•¾ cup mint leaves/pudina patta
•1 or 1.5 tsp cumin seeds/jeera
•1 tsp fennel seeds/saunf
•½ tsp black pepper
•½ or 1 tsp amchur/dry mango powder
•seeds removed from 1 black cardamom
•a pinch of asafoetida
•1 tbsp boondi
•½ or 1 tsp chaat masala powder
•black salt or rock salt as required
INSTRUCTIONS
1.rinse the mint leaves.
2.also rinse the tamarind ball.
3.first blend all the ingredients except boondi and chaat masala in ½ or ¾ cup water till smooth.
4.then strain through a strainer
5.add 3-4 cups of chilled water to the strained mixture or as required
6.keep in the fridge or serve chilled jaljeera.
7.add boondi and a pinch of chaat masala to jaljeera while serving.

watermelon juice

INGREDIENTS:
•1 medium size watermelon, peeled, deseeded and chopped
•1 or 2 tbsp mint leaves/pudina
•black salt as required
•chaat masala as required
•ice cubes
INSTRUCTIONS:
1.in a blender, add the watermelon and mint leaves.
2.no need to add water. blend well.
3.pour the watermelon juice in tall glasses and sprinkle some black salt and chaat masala from top. add ice cubes if required.
4.garnish watermelon juice with some mint leaves
5.and serve watermelon mint juice.

litchi lemonade

INGREDIENTS:
•12-15 litchis or lychees
•3.5 cups water, at room temperature or chilled
•1 large lemon or 2 medium sized lemons
•organic unrefined cane sugar as required
•a few mint leaves or lemon slices for garnishing
•few ice cubes
INSTRUCTIONS:
1.remove the leathery skin of the litchis.
2.with your hands remove the fleshy pulp and discard the seeds.
3.in a blender, make a smooth puree of the litchis.
4.tiny unblended bits and pieces are alright in the puree.
5.in a jar, mix the litchi puree, lemon juice and sugar.
6.stir till the sugar dissolves.
7.pour litchi lemonade in glasses topped with some ice cubes.
8.serve litchi lemonade immediately.

banana milkshake

INGREDIENTS:
•2 cups thin coconut milk
•3 medium size bananas
•a pinch or two of vanilla powder
•sugar or jaggery as required
•¼ tsp cardamom or cinnamon powder for garnishing
INSTRUCTIONS:
1.peel the bananas and chop them.
2.put the bananas, vanilla and coconut milk into the blender.
3.also add the jaggery or sugar as required.
4.blend everything till smooth.
5.pour banana milkshake in tall glass and sprinkle cardamom or cinnamon powder.
6.serve the banana milkshake immediately as with time its color and taste starts changing. so you can not store banana milkshake in fridge to have it later.

dry fruits milkshake

INGREDIENTS:
•¼ cup almonds
•¼ cup unsalted pistachios, shelled
•¼ cup cashews
•¼ cup raisins
•7-8 dates, chopped
•2-3 dried figs, chopped
•a pinch of saffron
•2.5 cups milk - chilled soy or dairy milk
•sugar as required
•a few dry fruits reserved from the above lot for garnishing - either slice
INSTRUCTIONS:
1.first blend all the dry fruits in ½ cup milk.
2.then add sugar and milk.
3.blend well.
4.stir and pour in glasses.
5.garnish with a few dry fruits slices and serve dry fruits milkshake immediately.