Masala Dal Khichdi

Masala dal khichdi

Ingredients:
1 cup rice
1 cup moong dal
1 tsp jeera
1 tsp mustard seeds
2 finely chopped onions
1 finely chopped tomato
1 tsp turmeric powder
1 tsp red chilly powder
1 tsp garam masala
Corn nibblets (You can veggies of your choice)
Finely chopped coriander leaves
Oil
Water as per need
Salt as per taste

Method:
Pressure cook the rice and moong dal with jeera, turmeric powder and salt. Heat oil in wok and temper the mustard seeds. Saute the onions till pink. Add tomatoes and pinch of salt so that onions and tomatoes cooks faster.  Add all the dry masala and give a good mix. Once the mixture oozes oil, add corn and cook for few minutes.  Now is the time to add pressure cooked rice and moong dal. Cook this for 8-10 minutes. Masala dal khichdi is ready to be served with pickle and curd.
Happy cooking!

Cheese corn balls

Cheese corn balls

Ingredients:
1 cup grated processed cheese
1 cup mashed potatoes
1/2 cup corn nibblets
2 tsp all purpose flour
2 tsp corn flour
1 tsp mixed herbs
Finely chopped parsley
Bread crumbs
Water as per need
Salt as per taste

Method:
Mix the mashed potatoes, corn nibblets and grated cheese. Add the mixed herbs, finely chopped parsley and salt. Give it a good mix and make small dumplings. Now add all purpose flour, cornstarch and till salt, go easy on salt as cheese dumplings already has salt. Add water to dry flour little by little and make a lump free paste. This flour paste is like binding agent so that cheese doesn't ooze out in hot oil while deep frying. Dip the cheese dumplings in flour paste and then roll in bread crumbs, so that bread crumbs is coated.  Now deep fry this bread crumb coated cheese dumplings in medium flame till golden brown. Cheese corn balls are ready to be served with tomato salsa.
Happy cooking!

Moong dal ke pakode

Moong dal ke pakode

Ingredients:
250 gms Moong dal
Ginger chilly paste
Finely chopped corainder
Oil for frying
Salt as per taste

Method:
Soak moong dal for one to one and half hour. Grind the soaked moong dal to smooth paste. Add the ginger chilly paste and salt to this moong dal paste. Let it rest on counter for 10 minutes. Heat oil in wok for deep frying. Keep the flame on medium, and now deep fry the moong dal fritters till golden brown. Moong dal ke pakode are ready to be served with coriander mint chutney.
Happy cooking!

Soya Masala

Soya Masala

Ingredients:
500 gms soya chunks
2-3 finely chopped onions
1 cup Tomato puree
1 chopped capsicum
1 chopped carrots
Finely chopped coriander leaves
1 tsp turmeric powder
1 tsp red chilly powder
1 tsp garam masala
1 tsp mustard seeds
1 tsp jeera
Oil
Salt as per taste
Water for cooking veggies (as per need)

Method:
Soak the soya chunks in water for 15 mins. Heat oil in the wok and temper the mustard and jeera. Add the finely chopped onions and saute it for few minutes till it turns pink. Add the tomato puree and throw in all the masala and salt and let it cook till onion and tomatoes incorporates well with masala and oozes oil. This is the time to add the soaked soya chunks and chopped carrot and capsicum. Add water if necessary and let it cook for 8-10 minutes. Soya masala is ready to be served with hot phulkas or paratha of your choice. It can be made more gravy consistency if needed to be served with steamed rice, for that add more tomatoe puree.
Happy cooking!

Aloo Paneer Roti

Aloo Paneer Roti

Ingredients:
3-4 boiled potatoes
250gms paneer
Finely chopped corainder leaves
1 tsp Garam masala 
1 tsp Turmeric powder
1 tsp Red chilly powder
Wheat flour
Salt as per taste
Oil/Ghee for dough kneading and frying the rotis

Method:
Grate the paneer and boiled potatoes and mix it so that they incorporate well with each other. Throw in all the masala and salt as per taste and give it a good mix. Add  finely chopped corainder leaves to this paneer and aloo mixture. Add little by little wheat flour to make a chapati like dough. To smoothen out the dough add oil and knead it for few minutes. Once the dough is ready, let it rest on the counter for 10-15 minutes. Make small roundels of this aloo paneer dough and flaten it out like traditional chapati/paratha. Grease your palm with oil incase the dough is sticky and also dust some more wheat flour on the surface. Then heat this rotis on frying pan with greasing it with ghee on each side. Aloo paneer rotis are ready to served with chutney of your choice or can be cherished with hung yogurt.
Happy cooking!

Milk Jello

Milk Jello

Ingredients:
500ml milk
400 gms condensed milk
100 gms china grass
2-4 tsp sugar
Powdered pista badam for garnish

Method:
Bring a boil to milk and mix condensed milk. Stir continously so that they are well combined. Add china grass to this mixture and stir continously. Reduce the flame and pour in this mixture in tray. Set this for 4 hrs. Milk jello are ready to be served after lavish dinner/ lunch.
Happy cooking!

Bread uttapa

Bread Uttappa

Ingredients:
5-6 slices of breads
1 cup Rava
1 Onion
2-3 green chillies
Corainder leaves finely chopped
Butter/ oil for shallow frying
Water as per need
Salt as per taste

Method:
To prepare the rava batter, pour in water little by little in one cup of rava and make it spread like consistency. Throw in finely chopped onions, green chillies and corainder and give it a good mix. Add salt as per taste. Take a slice of bread, spread this rava mixture on it and shallow fry it. Put the spread side of bread first on hot pan and cook it till it turns to nice golden brown and flip the bread slice to toast it. Your bread uttappa is ready to be served with any dip of your choice.
P.S : Add vegetables of your choice to rava mixture to make it colourful and healthy. Adding carrot and capsicum gives a nice crunch to the toast.
Happy cooking!

Phirni

Phirni

Ingredients:
1 large milk
1 cup soaked rice
250 ml condensed milk
2 tsp sugar
250 gms mixed dry fruits

Method:
Soak rice for 2-3 hrs. After soaking grind it to smooth paste. Bring milk to boil and add the rice paste. Continously stir it so that rice doesn't stick to bottom. Cook this on slow flame. Add mixed dry fruits and condensed milk and stir. Cook till milk is reduced to half. Turn off the flame. Set in fridge and phirni is ready to be served.

Dal makhani

Dal Makhani

Ingredients:
2 cups of whole urid dal
1 small cup of rajma
2 tsp oil
4-5 tsp butter
3-4 tomatoes
Coriander leaves
Cumin seeds
Garam masala
Red chilli powder
Coarsed ginger, garlic and green chillies
Salt as per taste

Method:
Soak whole urid dal and rajma overnight. Cook these dals in pressure cooker for over 5-6 whistles. Heat oil and butter in wok, add cumin seeds, once they crackle, add coarsed ginger, garlic and green chillies. Saute till golden brown and then throw in chopped tomatoes. Saute for while and cook for 5 mins with lid on. Once tomatoes are tender, add garam masala and red chilli powder. Salt if needed, since we cook the dal in pressure cooker with salt, so go easy on salt. Once all the masala is blended well with tomatoes, add cooked dal and smash with churner. Cook for 5 mins with lid on. Garnish with coriander leaves. Dal makhani is ready to be served.
Add a dop of white or yellow butter while serving for rich flavour.
P.S: Cook dal in pressure cooker or pour the soaked dal in pan with lid and cook for 3 hrs. Pressure cooker saves time and effort.
Also add coriander leaves while cooking, tastes better. You guys might be knowing it but still.
Happy cooking!

Tutti frutti cake

Tutty fruity cake

Ingredients:
1 cup all purpose flour
3/4 tsp baking soda
1.5 tsp baking powder
1 tsp pineapple essence
250 ml condensed milk
1/2 cup milk
250 gms butter
100 gms tutty fruity
3-4 tsp powdered sugar

Method:
Mix all dry ingredients (all purpose flour, baking soda and baking powder) and seive it. In mixing bowl, blend butter and condensed milk. Add pineapple essence, blend the mixture till smooth. Fold the dry ingredients and add milk little by little so that you achieve pour in consistency. Add tutty fruity and mix it well. Pre-heat oven for 10 mins at 180 degC. Bake this mixture fo r flat 40 mins at 180 degC. Tutty fruity cake is ready to be served.
P.S : Add powdered sugar to mixture according to sweetness.
Happy baking!

Masoor dal ki makhani

Masoor dal ki makhani

Ingredients:
1 cup of cooked masoor dal
2 onions
2 tomatoes
2-3 green chillies
2-3 kashmiri chillies
2 tsp of ginger garlic paste
1 tsp of oil
3 small cubes of butter
2/3 cup of cream
1 cup of cashnewnuts
Coriander leaves
Whole garam masala
Salt as per taste

Method:
Heat oil in wok and then add butter, so that it doesn't get burnt. Add whole garam masala and onions. Saute till pink. Then add ginger garlic paste and mix it well. Throw in green chillies and kashmiri mirch,  give it a good mix. Add tomatoes and cashnewnuts.  Grind this mixture and strain it. Heat butter in wok and add this strained mixture with cooked dal. Masoor dal ki makhani is ready to be served with dopp of fresh cream.
Best tastes with streamed rice.
Happy cooking!

Methi paratha

Methi k parathe

Ingredients:
1 bunch of methi leaves
1 tsp turmeric powder
1 tsp chilli powder
1 tsp ginger powder
1 tsp chaat masala
Wheat flour
1 cup Water
Oil as per needed
Salt as per taste

Method:
Add all masala, salt and finely chopped methi leaves. Mix it well and then add wheat flour. Add water only if needed. Since methi leaves with salt oozes water. Then make medium soft dough smoothed with oil. Let it rest on counter for sometime. After that roll this small roundel of methi dough to thin paratha. Cook it till both sides are golden brown.
Serve with masala curd.
Happy cooking!

Veggie rice

Veggie rice

Ingredients:
1/2 a pack of mushrooms
1 onion
1 carrots
1 capsicum
Small cup of green peas
Turmeric powder
Red chilli powder
Badshah king masala
2-3 tsp of oil
3 cups of boiled rice
Salt as per taste

Method:
Dice all the veggies to cube. Heat oil in wok, saute onions till pink. Add all the veggies, masala and salt. Cook till all veggies absorbs masala. Add boiled rice and give it a mix so that rice is coated well veggie masala. Veggie rice is ready to be served.
Taste best with masala raita.
P.S: You are free to add any veggies of your choice. Blanched broccoli and saute onions is best combo.
Happy cooking!

Panner masala

Panner masala

Ingredients:
250 gms panner
2 onions
2 tomatoes
Small cup of cashnewnuts
Coriander leaves
2-3 tsp oil
Turmeric powder
Red chilli powder
Cumin powder
Coriander powder
Garam masala
Salt as per taste

Method:
Boil panner, after it cools down, marinate with chilli powder and salt. Let it rest on counter so that panner absorbs this marination. Heat oil in wok, throw in roughly chopped onions and tomatoes. Sprinkle coriander leaves and all masala. Go easy on salt since marinate also has it. Add  cashnewnuts and mix it well. Cool this mixture and blend it to silky smooth paste. Add marinated panner to this fresh masala. Panner masala is ready to be served.
Taste best with butter naan.
Happy cooking!

Kairi ki sabhji

Menskaye (Kairi ki Sabhji)

Ingredients:
1 large mango (Kairi)
3-4 red chillies
Cumin seeds
Coriander seeds
Curry leaves
Mustard seeds
Til
Hing
2-3 tsp oil
1-2 cup of water
Jaggery as per likeness for sweet
Salt as per taste

Method:
Heat oil in wok, add cumin seeds, as they pop out add curry leaves and coriander seeds. See to it they don't get burnt, you have to be really fast.  Now add red chillies. Once you get a nice masala aroma, put on low flame and add til. Til gets burnt very easy so add this ingredient at last. Let this cool down a bit and then grind it to coarse powder kind of texture. In another wok, heat oil and add mustard seeds and hing. Throw in chopped mangoes and add water. Give a boil so that mangoes are little tender. Mix the freshly prepared menskaye masala. Add jaggery and salt. Stir and let it cook for 5 mins so that tender mango piece absorbs all the masala.
Menskaye..... Kairi Sabhji is ready to be served.
No onions, tomatoes in this recipe. So very easy and fast recipe.
Happy cooking!

Mushroom curry

Mushroom curry

Ingredients:
1 packet mushroom
2 onions
2 tomatoes
2-3 green chillies
Coriander leaves
1 tsp turmeric powder
1/2 tsp chilly powder
1 tsp coriander powder
1 tsp cumin powder
2-3 tsp oil
Salt as per taste

Method:
Boil mushroom till its 80% cooked. For masala, heat oil in wok, add roughly chopped onions and tomatoes. Cook them till they are tender. Add all masala, chillies and salt. In case the mixture is dry, add some water so that all masala is incorporated well into onion and tomatoes. Turn off the flame and let it cool. Blend this into smooth silky paste. (To achieve silky texture, add soaked cashew nuts and watermelon seeds). In this I haven't used them, to keep it simple.  In wok, add boiled mushroom and this freshly prepared masala and add little water and give it a boil. Sprinkle finely chopped coriander leaves and give it a nice stir.
Mushroom curry is ready to be served with any indian bread of your choice.
Happy cooking!

Corn methi pulao

Corn methi pulao

Ingredients:
2 cups boiled rice
2 onions
1 bundle of methi leaves/
1 cup of kasuri methi
250 gms corn nibblets
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
2 tsp oil
Salt as per taste

Method:
Heat oil in wok and add onions. Sauté till pink and then throw in the corn nibblets and put all the masala.  Cook till corn absorbs masala and then add kasuri methi and salt as per taste. Then mix well with boiled     rice so that all the rice grain is coated well with masala. Put little more corn since each spoon will have enough corn with rice to compliment.
Best served with masala curd. But can be served with curry of your choice.
Happy cooking!

Yam sabhji

Yam sabhji

Ingredients:
500 gms yam
2 onions
2 tomatoes
Curry leaves
Corainder leaves
1 tsp mustard seeds
1 tsp urad seeds
Pinch of hing
Red masala (Red chillies, mustard seeds, urad dal, corainder seeds, curry leaves and coconut. Dry roast and make a fine powder dats red masala)
3 tsp of oil
1 cup water
Salt as per taste

Method:
Heat oil in wok, temper mustard and urad dal. Add curry leaves and hing. Add onions and wait till its pink. Add tomatoes and corainder. Saute it with red masala and wait till oil oozes out. Then add yam cubes. Add water and give it a boil. Once yam cubes are tender, yam sabhji is ready to be served.
Yam sabhji tastes good with hot phulkas. 
Happy cooking!

Chinese noodles

Chinese noodles

Ingredients:
Boiled hakka noodles
1 cup cabbage finely chopped
2 onions
1 cup spring onions finely chopped
4-5 garlic pods finely chopped
2 tsp soya sauce
2 tsp chilli sauce
2 tsp schwezan sauce
3 tsp oil
Salt as per taste

Method:
Heat oil in wok, saute garlic (don't brown it) and then add onions. Once onions are pink, throw in finely chopped cabbage and spring onions. Add all the sauce soya, chilli and schwezan. Go easy on salt since soya sauce already has salt a bit. Toss it and then add boiled hakka noodles.
Chinese noodles garnished with finely chopped spring onions is ready to be served with sauce of your choice.
Happy cooking!

Potato filling for samosa

Potato filling for samosa

Ingredients:
4-5 potatoes
100 gms green peas
1 tsp chilli powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp corainder powder
1/2 tsp amchur powder
1/2 tsp chaat masala
Corainder leaves
Pinch of black salt
Salt as per taste

Method:
Smash boiled potato, add boiled green peas and mix all the masala and go easy on salt since chaat masala has already salt. Then add finely choped corainder leaves.
Potato filling is ready to go in maida and ajwain pockets which will be yummy samosas after deep fried in hot oil pool. 

Green peas kurma

Green peas kurma

Ingredients:
2 large tomatoes
3-4 onions
5-6 Curry leaves
4-5 Red dry chillies
Urad dal
Corainder seeds
Cumin seeds
Mustard seeds
Corainder leaves
Whole garam masala (Dalchani, badi elachi, choti elachi, Tej paata)
1 cup grated coconut
2-4 tsp oil
3 cups of boiled green peas
Salt as per taste

Method:
To prepare kurma, heat oil in yok, and all tempering i.e mustard, cumin, urad and corainder seeds. Keep this on low flame so that masala doesn't get burnt, then add whole garam masala and curry leaves. Saute in for few seconds and once you sense masala aroma add onions. Saute it till it becomes pink. Then add tomatoes and salt. Saute this till it oozes out some oil. Let it cool down and then grind it to fine paste with grated coconut. Heat yok again ,add freshly prepared masala and boiled green peas.
Yummy green peas kurma is ready to serve with chapati, naan or any indian bread of your choice.

Variation : you can saute the masala with dry coconut and grind it. Favour from this would be amazing. This is how we Udupites prepare it. Correct me if I am wrong.
Happy cooking!

Tomato rice

Tomato rice

Ingredients:
2 cups boiled rice
3 tomatoes
2 onions
4-5 garlic pods
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
Cumin seeds for tempering
Mustard seeds for tempering
3-4 tsp of oil
Corainder leaves for garnishing
Curry leaves
Salt for taste (Namak swad anusar )

Method:
For preparing tomato chatni, heat oil in yok, temper mustard and jeera and then add chopped garlic and curry leaves. Once you sense good aroma of roasted garlic, add chopped tomatoes. Add tumeric, red chilli and cumin powder. Saute this mixture with corainder leaves and salt. Once this mixture is oozing out the oil, reduce the flame and let it cool. Grind it to coarse paste. Now tomato chatni is ready for use. Heat oil in yok and add finely chopped onions, once translucent , transfer coarsely grinded tomato mixture. Cook for 4-5 minutes. Then add boiled rice and mix it well till all the rice grains are coated well.
Serve tomato rice topped with spoon of hot ghee and coupled with cup of masala dahi.
Happy cooking!

Cheese cake

Cheese cake

Ingredients:
1 packet digestive biscuits
500 gms cheese cream
3-4 tsp butter
1 tsp cornstarch
1 cup fresh cream
1 cup powdered sugar
1 tsp brown sugar
Strawberry crush for topping

Method:
Crumble digestive biscuits, mix brown sugar, butter and make it like short crust layer in baking tray. Blend cream cheese, cornstarch and cream to smooth batter types. Refrigerate this mixture for 30 mins. Then pour in baking tray lined with biscuit mixture. Pre-heat oven at 180 deg for 10 mins. Then bake this at 180 deg for 35 mins. Again refrigerate for 4-6 hrs and now cheesecake is ready to serve with strawberry crush or any other favourite crush of your taste.
Happy baking!

Eggless marble cake

Eggless marble cake
Ingredients:
1 cup Maida
125 gms butter
1/2 cup condensed milk
1 cup milk
1tsp pineapple essence
1/2 tsp baking soda
1 & 1/2 tsp baking powder
1-2 tsp powdered sugar (add as per your tastebuds. ��)
Pinch of apple green food colour
Pinch of yellow food colour

Method:
Mix all the dry ingredients (maida, baking powder and baking soda). Seive this mixture 1-2 times. Beat butter and condensed milk till its smooth. Add powdered sugar if needed. Add pineapple essence and blend it again. Now slowly fold maida mixture. While folding the maida mixture,  you have to add milk little by little to make it smooth. Divide this cake batter in two and mix 1 to 1 food colour. First pour the yellow cake batter little then green then again yellow and then with help of spoon make a swirl. Pre-heat the oven at 180 deg for 10mins. And then bake this cake at 180 deg for 40 mins. Now yummy marble cake is ready.
Happy baking!

Babycorn Masala

Babycorn Masala
Ingredients:
1 packet Babycorn
2 onions
2 tomatoes
1 tsp cumin powder
1 tsp corainder powder
1 tsp chilli powder
1 tsp turmeric powder
3 tsp oil
1/2 tsp mustard seeds
Salt to taste
Corainder leaves for garnish

Method:
Heat oil in york, crackle mustard seeds, saute chopped onions, once onions are translucent, put chopped tomatoes and all masala powder and salt to taste. Then put chopped babycorn. Cook till babycorn is little soft. Tgen garnish with finely chopped corainder leaves.
Happy cooking!