Badaam ka halwa (Almond sweets)

Ingredients:

2 cup almonds

4 cups hot milk

250 gram desi ghee

1/2 cup sugar

Method:

To make this, dip almonds in plain water for one night or minimum 6 hours. Now peel all almonds and make paste in grinder .Now take a pan and add ghee, almond paste in it. Cook on minimum flame. Stir slowly till it gets golden brown. After that you can add milk and when it becomes thick add sugar in it. And stir it dissolve in it. You will see ghee separated from paste. Garnish with chopped almonds.

Mint (podina) chutney

Ingredients

1 bunch fresh mint leaves

2 fresh green chillies

1 inch ginger

Salt according to taste

1 small onion

1 fresh lemon juice

Method:

Grind mint, onion, ginger, chillies in a grinder to make thin paste .Use little water if require.Finally add Salt and lemon juice in paste.

Kaju ki barfi (cashew nuts sweets)

Ingredients:

100 gm cashew nuts (kaju)

300 gm sugar

elaichi powdered

400 gm khoya

Method:

First grind cashew in grinder to make powder and take a pan and heat khoya

in it now add sugar to dissolve in it.

Once sugar has been dissolved add kaju and elaichi powder in it.Stir continiously till it formed in a bunch.

Now take a flat plate, spread this mixture in it and cut in pieces to make barfi.

Bread chilla recepie

Ingredients:
1 large size bread slices.
4 Tbsp of beasn (gram flour).
Water.
2 tbs of fine chopped green capsicum.
1 tbs of fine chopped onions.
Salt according to taste.
¼ tbs of red chilly powder.

Method:
Take beasan in one bowl and add onion, capsicum, salt, red chilly powder and water in it to make thin paste. Now heat pan, spread some oil on it and put bred slice in pan and drop besan mixture on bread and turn on another side. Again repeat previous step to apply besan on plain side. You will see bread is completely wrapped with besan mixture.
Cook it from both side and serve with tomato ketchup.

Aaloo/Potato chaat recepie

Ingredients:
2 boiled and chopped potatoes.
½ Tbsp of chaat masala.
2 Tbsp sev
1 Tbsp of any vegetable oil.
Salt according to taste.
¼ tbs of mango powder.
1 Tbsp of fine chopped tomato.
1 Tbsp of fine chopped onion.
1 Tbsp of fine chopped coriander leaves.
½ Tbsp of fresh lemon juice.

Method:
Take 1 tbsp of vegetable oil in a pan and fry boiled-chopped potatoes to golden brown.
Now add these fried potatoes in one bowl and sprinkle chaat masala, salt, mango powder and lemon juice on it. Finally garnish with onion, tomato, sev and coriander leaves.

Veggie chilla

Ingredients:

1 cup gram flour(Besan)
2 Tbs wheat flour(aata)
1/4 Tbs chopped onion
1/4 Tbs chopped chillies
salt according to taste
1/2 Tbs chopped tomato
1/2 Tbs chopped capsicum
1/2 Tbs chopped coriander

Method :

Take gram flour and wheat flour in one bowl and and all ingredients in it and add water to make thin paste.Now add i Tbs of oil in a pan and spread oil all over on pan and spred mixture in circular motion cook it for 30 scoend and turn this on another side and again polish it with 1 tbs of oil and turn on another side.Server this veggie chilla with coriander chutney...

Medu vada(South indian recepie)

Ingredients:

1 cup split black gram Dal (urad dal)
Salt according to taste
water
1 Tbs. of chopped ginger
1/2 Tbs of green chillies
1/2 tbs black pepper
1/4 tbs hing
Oil to fry



Method:

dip dal in water for 4-5 hours and make thick paste of this in a grinder. Add less amount of water while making paste.Now keep it for whole night or for minimum 6 to 7 hours.
But if you think the paste is very thin then take this paste in some neat thin cloth and hang it some where to extract water for this paste to make it a thick paste.
After that take this thick paste in 1 bowl and add salt, green chillies, black pepper, ginger and mix it well.Dip you hand in water and one by one make balls with this mixture and make thumb in balls to make hole and put in to hot oil to fry.

Repeat with the remaining mixtures fry till all balls get golden brown. Serve with sambhar and coconut chutney.

Potato and cheese balls

Ingredients:

2 Boiled potatoes

5 Tbs. of grated cheese (Any mozzarella, cheddar, pavilion)

Salt according to taste

1 and half Tbsp. of corn flour (All purpose flour)

Oil to fry

Method:

First take boiled potato in bowl and add salt, corn flour in it and mix it well. After that sprinkle grated cheese in this mixture and make small balls. After that take oil in a pan and fry these all ball to get brown and crispy.

Serve with chilly or tomato ketchup.
Don't forget to comment if you liked it.....

Apetizers- Onion Rings

Ingredients:-
2 Big size onion1 cup of corn flour(All purpose flour)
1/2 cup of water
Salt according to taste
Oil to fry

Method:-

Peel onion and chop it in ring shape and separate each ring from one another. Now take corn flour in one bowl and mix salt and water in it to make thick paste. dip each onion ring in this paste and fry all onion rings in hot oil till it get crispy brown. Serve it with your favourite sauce.

Maggi with Macroni

Ingredients:

2 Maggi
1 Cup macroni/Pasta
6 Cup of water
1 Onion
2 Tbs of vegetable oil
1 Tomato
1/2 Cup of peas
Salt according to taste
1/4 Tbs of red chilli powder

Method


First boil macroni in some water for 15 minutes in another pan het oil and add chopped onion and fry it for 1 min after that add chopped tomato in it and add salt according to your taste. Once tomato and onion are mashed add peas and maggi cake, 6 cup of water. cook till maggi get ready. After that add boiled macroni and taster maker of maggi.

Stir untill it get mixed.

Maggi with macroni is ready to serve

Palak ki puri

Ingredients:-

Whole wheat flour 1 cup
Palak 300 gm ( with all the stems)
Salt according to taste
Ajwain seeds 1 tbsp

Method:-

Chop spinach leaves and steam them ( i microwaved for 2 minutes)....let it cool and make a paste in a blender without adding water.......now mix all the ingredients and make a dough without adding water, more flour may be needed to make a medium soft pliable dough.........divide the dough in small balls and roll them on a chakla belan (with a rolling pin) and fry them in hot oil....turning the poori once in hot oil to cook both sides........repear till all the pooris are done.......serve with raitas, chutney, plain curds.