HARYALI PALAK RECIPE

Ingredients:

* 1 bunch palak(spinach)
* 1 chopped onions
* 3 medium tomatoes (chopped)
* 1 chopped green chilli
* 1/2 tsp ginger& garlic paste
* 1/2 tsp Red chilli powder
* 1/2 tsp Garam Masala Powder
* 1/4 tsp Turmeric Powder
* 3 tbsp Vegetable oil
* Salt to taste

How to make hariyali palak :

* Wash & Chop palak.
* Heat oil in a pan / kadhai.
* Add chopped onion, green chilli, and ginger garlic paste and fry over medium heat until light golden brown.
* Add chopped palak and salt to taste and fry till tender.
* Add red chilli powder, turmeric powder, garam masala and chopped tomatoes.
* Fry the palak till dry or absorb water.

BAIGAN KA BHARTA RECIPE

Ingredients:

* 1 medium Brinjal (Baigan)
* 1/2 cup Cooked green peas
* 1 chopped onions
* 1 chopped tomatoes
* 1 chopped green chilli
* 1/2 tsp ginger& garlic paste
* 1/2 tsp Red chilli powder
* 1/2 tsp Garam Masala Powder
* 1/4 tsp Turmeric Powder
* 3 tbsp Vegetable oil
* Salt to taste
* Chopped green coriander leaves for garnishing

How to make baigan ka bharta :

* Brush brinjal (baigan) with oil and roast it on a gas burner over medium heat.
* Frequently turn the brinjal (baigan) upside down, until fully roasted.
* Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
* Mash the flesh.
* Heat oil in a pan / kadhai . Add green chilli, ginger and garlic paste, and onion and fry over medium heat until light golden brown.
* Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
* Add green peas and mashed brinjal (baigan). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
* Garnish the brinjal (baigan) bharta with green coriander leaves and serve hot.

VEGITABLE BIRYANI RECIPE

Ingredients:

* 2 cups Basmati Rice
* 1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
* 150 gms Green Peas
* 3 Finely Sliced Onion
* 2 Finely Sliced Green Chillies
* Salt to taste
* 1 tsp Red Chilli Powder
* 2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
* 4 Cloves (laung)
* 1/2 tsp Black Pepper Powder
* 4 Tomato
* 1/2 cup Yogurt (curd)
* 4 tbsp Vegetable Oil
* 1/2 tsp Mustard Seeds
* 3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

* Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
* Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
* Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
* Add salt and red chilli powder and stir.
* Add fine chopped tomatoes and fry till they are properly cooked.
* Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
* Add all the fried vegetables.
* Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
* Take this vegetable biryani out in a rice serving dish.
* Garnish with dry fruits and green coriander leaves.
* Serve the vegetable (veg ) biryani hot with raita and pickle.

INSTANT JALEBI RECIPE

Ingredients:

For Jalebi batter :
* 1 cup maida flour
* 2 teaspoons besan flour
* 1/2 cup plain yogurt, beaten (dahi)
* 1/2 cup water
* 1 pinch baking soda
* 2 to 3 pattels of saffron (kesar)
* 500 ml ghee or oil

For Sugar Syrup: 
* 2 cups sugar
* 1 cup of water

How to make sugar syrup:

* Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.

* Remove from the fire and keep aside.

How to make instant jalebi :

* Mix the flour mixture, baking soda, ghee, sugar and kesar with 2/3 cup of water to make a thick batter, making sure that no lumps remain.

* Keep aside for 10 minutes till ferments.

* Heat the ghee in a frying pan.

* Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.

*Press out round whirls of the batter into the hot ghee working closely from centre to the outside of the whirl

* Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.

Drain immediately and serve hot.

SABUDANA PURI RECIPE

Ingredients:

1/4 kg Sabudana (Sago)
4-5 boiled potatoes
2 green chilies
1/4 tsp Red chilly powder
Salt to taste
Oil to fry

How to make rajgiri puri :

• Soak the sabudana in about 1/2 glass of water for an hour. Boil 4-5 potatoes, peel it and mash it.
• Now take the soaked sabudana and add the mashed potatoes, green chilies, salt to taste and little red chilly powder and mix this mixture well. Then take a drop of oil on your palms and make small round balls of this mixture and keep it aside.
• Put 1/4 litre of oil in a kadai and heat the oil. When the oil becomes hot add the small balls prepared earlier in the oil and fry it till golden brown. Remove the balls from the frying pan once they are golden brown and place it on a tissue paper so that the extra oil is soaked by the tissue.

BHINDI DOPIAZA RECIPE

Ingredients:

1 pound okra(bhindi)
2 medium onions, chopped
1/4 tsp garlic paste or powder
1/4 tsp coriander paste or powder
1/8 tsp cumin
3 large tomatoes
2 tsp oil
1/2 cup chopped cilantro(coriander)

How to make bhindi dopiaza :

• Cut the tip and the very bottom from the okra just to clean it, but do not slice.
• Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
• Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
• Serve the bhindi bhaji with rice, naan or pita bread.

SUKHA ALOO RECIPE

Ingredients:

1/2 tsp mango powder
3 tbsp oil
salt to taste
kadi pata
5-6 boiled potatoes
2-3 green chilies
1/2 tsp red chilly powder

How to make sukha aloo :

• Put oil in a pan.
• Heat up the oil and mix in kadi pata, green chilies and red chilly powder and mix it well.
• Now mix in the boiled potatoes cut in small cubes and fry the potatoes in the pan.
• When the potatoes are half cooked mix in salt and mango powder.
• Mix well.
• When the potatoes look little crispy and golden brown turn the gas off.