Gate ki sabji (Marwadi)

Ingredients:
Besan - 500 gm
Whole Coriander - 2 spoon
Chilli Powder - 3 spoon
Tumeric Powder - 1 spoon
Salt to Taste
Water - to make dough
Oil - 4 spoon

For Gravy
Curd - 1/2 cup
Chilli Powder - 1 spoon
Tumeric - 1/2 spoon
Salt to Taste
Chilli ginger paste - 1 spoon
Coriander Powder - 1 spoon
Cumin Seeds - 1/2 spoon

Method of preparation:
For Gatta:
Take a bowl and mix all the ingredients (except the oil) for gatta with enough water to make it to soft dough. Divide into equal balls and roll then to cylindrical shapes of 1 inch. Cook the gatta in the boiling water for 20 mins. Allow to cool and fry it in oil till light golden brown. Set aside.

For Gravy:
Take the curd in a bowl and mix turmeric, chilli, coriander and salt and whisk it till smooth. Now heat the oil in the kadai, temper cumin and add chili ginger paste. Now add the curd mixture and cook till the gravy leaves oil. Add some water and when it starts boiling add the gatta to the gravy and simmer. Let the gravy for half hour before serving. Serve hot with rice or roti.

Chand ka Tukda

Ingredients 
2 bread slices
Ghee for frying
1-1/4 cups sugar syrup
1/3 cup rabri
¼ cup mixed chopped dry fruits
A handful of chopped nuts
Methods 

Cut each bread slice in a circle. 

Heat ghee and deep fry the bread pieces till golden brown. 

Sprinkle a little sugar syrup over the bread pieces and arrange them on a plate. 

Coat them with rabri. 

Decorate with chopped nuts on top before serving. 

Ashoka halwa

Ingredients 
moong dal - 1 cup
wheat flour - 1 cup
sugar - 1-1/2 cup
kesari powder (prepared) - a pinch
ghee - 1 cup
cardomoms - 6
cashewnuts - 10
essence as required
cashew bits and cherry bits - 2 tsp each
Methods 
Add 1/2 cup water to 1 cup moong dal and cook in pressure cooker until it becomes soft. 
To 1 cup wheat flour, add 1/2 cup water and make into a thick liquid. Heat this liquid in a fry pan and stir for a while. 
Mash the cooked moong dal and add it to the boiling liquid. 
When everything is mixed and well cooked, add sugar and stir well. 
Add 1/2 cup of ghee and keep stirring. 
When it is almost done add cardomoms. Roast cashews in 1 tsp ghee and add it to the mix. 
Add the remaining ghee and stir. It should become a non-sticky paste but not too hard. At this stage remove the pan from the stove. 
Pour this mix on a large plate greaseed with ghee. Spred the cashew and cherry bits on the top surface of the halwa. 
Then cut this into diamonds by drawing lines with a knife. 

Apple Barfi

     

Ingredients

Castor sugar :- 4 Cups
Grated coconut :- 3 cups
Water :- 1 tbsp
Peeled chopped apple :- 2 cups
Lemon juice :- ½ tsp
Oil :- 1 tbsp
Peeled pista :- 2 tbsp

Tools required

Cooking Vessel

Baking Tin

Serving Dish

Preparation Method

Add castor sugar, grated coconut and water and cook on a slow flame for 5 -6 minutes, till sugar dissolves. Now , add chopped apple and cook for 8 – 10 minutes.

Now, with the help of a spoon, fill a greased baking tin with the apple mixture , and allow to set. Ensure you keep pressing with a spoon to avoid any air gaps.

Now, garnish with chopped pista.

Set in the fridge for 3-4 hours to set. Cut into pieces and serve.

Pizza and pasta sauce

Ingridents

• 2 cup tomato puree
• salt to taste
• 1 tea spoon red chili powder
• 1 tea spoon Italian seasoning
• 1 table spoon dried basil leaves
• 1 table spoon oregano 
• 1/2 tea spoon sugar
• 1/4 cup water
• 2 tea spoon olive oil /vegetable oil

Directions:

• In a large bowl take a 2 spoon of  oil , bring to heat.
• Add tomato paste and water cover it for 5 minutes 
• Add salt , sugar and then saute few more minutes.
• Tall all the seasoning in your palm crush them and then add them and mix it properly stir it for another 2 to 3 minutes, so that all the flavors will properly get into the sauce
• Make it for a boil .
• Turn off the heat and its Ready.   

Sambhar powder

Sambar powder is a flavorful South Indian style coarse textured spices powder, prepared by grinding various type of basic Indian spices like coriander seeds, cumin seeds, mustard seeds, black peppercorns, dry red chilies, fenugreek seeds, cinnamon, dry coconut etc. with chana dal. In South India, it is added with vegetables and lentils while preparing various type of sambars to enhance the flavor.

 

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serves: 2 cups

Ingredients:

1 cup Coriander Seeds

2 strings Curry Leaves

1/4 cup Chana Dal

1 teaspoon Fenugreek Seeds

1 teaspoon Mustard Seeds

2 tablespoons Cumin Seeds

2 teaspoons Black Peppercorns

3-4 pieces of Cinnamon

1 cup Dry Red Chilies

4 tablespoons grated Dry Coconut

1 teaspoon Turmeric Powder

Method :

1 Take all the ingredients in individual bowls or in a large plate.

2 Roast coriander seeds and curry leaves in a pan (kadai) over low flame until we smell nice aroma or coriander seeds turn slightly light brown. Transfer them to a plate.

3 Roast chana dal in the same pan until it turns slightly light brown. Transfer it to the same plate.

4 Add mustard seeds and fenugreek seeds to the same pan and roast them until they turn slightly dark in color or we smell nice aroma. Transfer to the same plate.

5 Roast cumin seeds, black peppercorns and cinnamon in the same pan for 30-40 seconds and transfer to the same plate.

6 Roast dry red chill for 20-30 seconds and transfer to the same plate.

7 Roast grated dry coconut until light brown and transfer to the same plate.

8 Let them to cool to room temperature for 7-8 minutes and transfer to a grinder jar. Add turmeric powder and grind them in a blender or grinder until slightly coarse texture.

9 You can store it in an airtight container for 45 days.

Tips and Variations:

Add 1-tablespoon powder while making sambar for 3-persons.

Roast all ingredients in a heavy based pan over low flame to avoid burning.

Add dry red chillies according to your preference to reduce spiciness.

Sun dry all ingredients separately for minimum 2 hours except turmeric powder to store sambar powder for longer period.

You can add salt while grinding, but be cautious while adding salt to sambar.

Chickpea and Spinach Spread – Hummus

Chickpea and spinach spread also known as Hummus. This healthy and delicious spread also can be served as spread.

       

Ingredients:

 15oz boiled chickpeas (garbanzo beans, kabule chana,)

 2 tablespoons roasted sesame seeds (til)

 1 cup spinach leaves all the stems removed

 1-1/2 teaspoon salt

 2 green chili chopped adjust to taste

 2 tablespoons lemon juice

 2 tablespoons olive oil

Method: 

Drain the water from chickpeas, wash them well 

In a food processor all the ingredients except oil, blend it to make smooth paste.

Add oil and mix it again. Chickpea spread is ready.

Serving Suggestion:

Chickpea and Spinach Spread can be served with grilled pita bread, crackers, chips, or with fresh veggies. You can also serve this as chutney.