Pizza Party

Ingredients:

For Tomato cheese Pizza

• Home made Pizza dough


• 1 Tbsp Olive oil (for brushing)


• Home made Sauce (tomato, garlic, onion and basil)


• Mozzarella Cheese


• Olives (for garnish)


• Onion (sliced)


• Salt to taste

For Green Pizza

• 1 cup Mint leaves


• 1-2 Garlic cloves


• 1-2 Green Chilies (optional)


• 1/4 tsp Black pepper powder


• Parsley


• 1 Tbsp Olive oil (for brushing)


• Mozzarella Cheese


• Olives (for garnish)


• Onion (sliced)


• Tomato (cubes)


• Salt to taste

Method:

Grind the Mint leaves, garlic, green chilies, salt, black pepper with little water and green sauce/ paste is ready. Roll out the dough to a 2-3 inch diameter. Put this rolled dough on the baking sheet. Brush the dough with olive oil and let it sit for 5-7 minutes. On the top of dough add sauce (tomato or Green), onion slices, olives, tomato cubes and cheese. Bake at 450 degree F about 10-12 minutes.

Note: You can use home made Tomato sauce or store bought. If you dont like mint then make all the pizza with tomato sauce.

Tomato Saru (red curry)

Ingredients:

• 3-5 Tomatoes (boiled & purred)
• 1/2 cup Coconut (fresh)
• 1/4 cup Tamarind pulp
• 1 1/2 tsp Coriander seeds
• 1/2 tsp Black pepper corns
• 1/4 tsp Asafoetida/ Hing
• 1/4 tsp Termric powder
• 1/4 tsp Jaggery (more or less)

Method:

Boil the tomatoes and make fine puree. Heat the pan add coconut,coriander seeds, black pepper corns, asafoetida, jaggery, tamarind pulp fry for 4-5 minutes. Put this masal to grinder and make the paste by adding little water. Heat the pan add oil, curry leaves. Add grinded paste and cook till desired consistency.

Serve hot with Rice.

Urad Wada/ Uddin Vada & sambar

Ingredients:

• 1 Cup Urad Dal


• 4 tsp Rice flour


• Crushed Pepper


• 2-3 Green Chilies ( chopped)


• 1/2 tsp Ginger chopped (optional)


• Crushed Coconut


• salt to Taste


• Oil for deep fry

Method:

Soak urad dal for 8 hrs. Drain the water from the dal and grind into a smooth paste using minimum amount of water. Mix ginger, green chillies, salt, papper,coconut and rice flour. Take a plastic sheet grease with water make a small ball and press it on plastic. Make small hole in the centre deep fry on Medium Heat till they get golden colour.

Sever hot with Sambar.

Note: If barter is watery add some more rice flour. Rice Flour helps for crispiness.

Sambar

Ingredients:

• 1/2 cup Coconut
• Vegetables (any)


• 1 Tomato chopped


• 1 tsp Ginger & Garlic Paste


• 1 Onion Chopped


• 1 tsp Tamarind paste


• 1 1/2 tsp Sambar powder (used MTR)


• 1/2 tsp Jaggery


• Salt to taste.


• 1 tsp Oil


• Mustard Seeds


• A pinch of Asafoetida


• Curry leaves


• 2 Red chillies (dry)
  

Method:

Cook vegetables in the pressure pan/ cooker and let it cool off. Heat the oil in pan, add mustard allow to splutter , add Asafoetida, curry leaves and red chilies. After 1 minute add chopped onions, tomato and cook till they get golden colour. Add Tamarind paste, ginger & garlic paste , Smabar powder, Jaggery and cook for few seconds, now add coconut and Cooked Vegetables. Add salt to taste.

Serve Hot with Vadas.

Methi and Jawar Rotti

Ingredients:

• 1 cup Toor Dal


• 1/2 Cup Chopped Methi Leaves
  
• 3 to 4 Green Chillies chopped


• 1 tsp Garlic Paste


• 1/2 tsp Cumin seeds


• 1/2 tsp Termeric powder


• 2 tsp Oil


• Salt to taste
  
  

Method:

Pressure cook the Toor dal. Heat the Pan with Oil , add cumin seeds allow to splutter. add Garlic Paste,Green Chilies chopped,Termeric powder ,add chopped Methi leaves. cook for 2or 3 minutes. Add cooked toor Dal and salt . cook for another 3-5 minutes.

Serve hot with Jawar Rotti/ Chapati.

Gajar/ Carrot Halwa

Ingredients :

• 3 to 4 Gajar ( shredded)


• 1 cup Milk


• 1/2 cup sugar (more or less to ur taste)


• Cardamom powder


• 2 tsp Ghee


• Almonds (soaked for 3-5 hrs)

Mehtod:

Heat the non stick pan , put ghee add shredded carrots and cook for 3 to 4 minutes. Add milk and stir on medium heat. Put laid and cook for 10-12 minutes. Add cardamom powder and sugar and stir well. On high heat mix well till desired consistency. Garnish with Almonds.

Serve Hot or cold. Can be Refrigerated for 2-3 days.

Note: This receipe is adapted from Vaidehi

Puri ,Basundi &Chole

Ingredients: For Puri

• 1 Cup Wheat Flour


• 2 tsp Rava / Semolina


• 1/4 cup Milk for knead dough


• Water


• Salt


• 1/4 tsp Sugar


• Oil for frying

Method:

In large bowl put all dry ingredients and knead with milk and water as chapati dough. Keep as side for 30 minutes or so. Make small balls and roll falt puri or to ur desired shape. Fry in a medium high heat till golden colour.

Note: By adding sugar to the dough so that puri dont soak up lots of oil.

Ingridents: For Basundi

• 1 Can or 14 oz Sweetened Condensed Milk


• 4 Cup 2% Milk


• 4 tbs Dry Milk Powder


• 1/2 tsp Cardamom Powder


• 3-5 Almonds


• Few Saffron (Optional)

Method:

In big heavy bottom pan put milk, add condensed milk, dry milk powder bring it to boil with constantly stirring. Continue this process till it reduce to its half quantity. Ususaly this takes 1 hr or so. Add cardamom powder and almonds, saffron to the milk. Once it is reduced let it cool.

Serve hot or chill with puri.

Note: Pls make sure that milk does not burn at the bottom. According to the requirement of of sweetness one can add sugar while its boiling.

Ingridents : For Chole

• 1 Cup Chole (white chole)


• 1 Onion chopped


• 1 tomoto chopped
  


• 1 tsp Cumin
  


• 1 tsp Ginger & Garlic paste
  


• 1 1/2 tsp Chole Masala
  


• 1 tsp Garma Masala
  


• 1 tsp Red Chilly powder
  


• 1/2 tsp Termeric powder
  


• 2 Tbs Oil
  


• Salt to taste
  


• Corriender

Method:
Soad the Chole for overnight. Pressure cooker Chana and keep it a side. In a pan heat oil , add cumin and let them spultter, add onions ,tomotos and stir till they turn into bit golden colour. Add ginger&garlic paste,garm masala,redchilly powder,termeric powder ,salt and stir well. Add boiled Chole and stir for 5 minutes. Garnish with onion, corriender and lemon.

Serve hot with puri.

Banana cake

Ingredients:

• 2 ½ cups plus 2 tablespoons unbleached all-purpose flour
  
• 2 cups brown sugar, packed firmly
  
• 2 sticks (8 ounces) (butter at room temperature )
  
• 3 large eggs at room temperature
  
• 2 cups mashed banana (about 3 large bananas)
  
• 6 tablespoons cornstarch (corn flour)
  
• 1 ½ teaspoons
  
• ¾ teaspoon salt
• Chocolate chips (optional)

Method:

Beat the butter at high speed until lighter in color and fluffy. Add the sugar and beat at medium speed until well incorporated. Add the eggs, one at a time, mixing well after each addition. Add the mashed banana. In other bowl sift the flour, cornstarch, baking powder and salt. Add the dry ingredients to the batter, mixing just until combined well. (If you want, can add chocolate chips and mix it well).

Heat the oven to 350* F.Pour the batter into the greased pans and bake for 30-35 minutes, until a cake tester inserted in the center of the cake comes out clean.

Note:Cool the cake in the pan for about 15 minutes then remove and cool it completely.

Lemon Rice

Ingredients:

• 2 Cups Rice (cooked)
• 2 Lemon (juice)
• 2 Tsb Oil
• 1 tsp Mustard seeds
• 1 tsp Black gram /Urad dal
• 1 tsp Bengal gram/ split Chana dal
• 1 stalk Curry leaves
• 2-3 dry Red Chillies
• 1/2 tsp Turmeric powder
• Salt to taste.

Method:

Heat the big pan with oil, add mustard seeds and let them spultter. Add curry leaves, black gram, benegal gram,red chillies, turmeric powder and fry for 1-2 minutes. Add lemon juice and turn off the heat. Add cooked rice, salt and mix it well.

Serve warm.

Chana and Bature

Ingredients:For Batore

• 2 cups of Maida (all perpouse flour)
• 1 Tbs of Rava (suji )
• 1 tps of oil
• salt to taste.

Method:

In a bowl take Maida add suji, salt,oil and water and make a soft dough and keep a side for 2 hrs. After 2 hrs make midium size ball into flat discs and fry in hot oil. They should puff up.

Ingredients: For Chana

• 1 cup of Chana (Black Chana)
• 1 Tomoto chopped
• 1 Onion chopped
• 1 tbs of Cummen /Jeera
• 1 tbs of Haldi
• 1 tbs of Garam Masala
• 2 tsp Oil
• Chopped corriender for garnish
• salt to taste.

Method:

Boil chana in pressure cooker and keep it a side. In a pan heat oil , add Cumin seeds and let spultter,add onions fry till they get brown color, add tomotos and cook for 3 mints.add termeric powder,garm masala and salt and saute it well.Add boiled Chana and cook for 5 mints add some water (for gravy or without water )
Garnish with chopped corriender.

Serve hot with bature.