Paneer Cutlet

   Ingredients - Serves around 4 people    
     
   Paneer grated 200 grams
   Potato small size 3 (cooked,skin peeled and mashed)
   Chopped medium onion 1
   Grated carrot 1
   Ginger garlic paste 1 tsp ( alternatively ginger small piece and garlic 1 clove)
   Green chillies 3
   Curry leaves 1 tsp
   Red chili powder 1/2 tsp
   Black pepper powder 1/2 tsp
   Cumin powder 1/2 tsp
   Chaat Masala 1/4 tsp
   Salt to taste
   Oil for shallow fry
   Bread crumbs 4-5 table spoon( it ready is available or bread pieces to be roasted     and powdered)
   Chiroti rawa 4 tsp

Procedure

• Grind in a mixer curry leaves, ginger garlic paste and green chillies coarsely
• Heat 3 tsp oil and add grinned paste, chopped onion and grated carrot. Fry for 3-4 minutes and then add grated Paneer, mashed potato, salt, red chillies, black pepper powder, Chaat Masala powder and cumin powder. Mix well and make small balls and roll it in bread and Rawa mix and flat it
• Shallow fry the above and serve with Meetha Chutney, sauce etc

Raw tomato chutney

  Ingredients - Serves around 4 people
   
  Raw tomato 1/4 kg
  Green chillies 2-3
  Garlic (optional) 1-2 cloves
  Coriander leaves 2 table spoons
  Til (sesame seeds) white 1 tsp
  Oil 3 table spoon
  Salt to taste
  Jaggery big marble size        
  

Procedure

• Wash and cut raw tomato
• Fry garlic and chopped tomatoes in oil until it becomes soft
• Fry Til separately
• Mix the above in a mixer with coriander leaves, jaggery, salt and grind nicely
• Serve with Dosa, Roti, Chapathi etc.

Veg Shammi Kabab

   Ingredients - for 6 pieces    
 
  Whole  chana dal (Bengal gram) 1 cup or 100 grams
  Chana dal (split Bengal gram) 1/2 cup or 50 grams
  Ginger garlic paste 1 tsp
  Chopped onion 1/4 cup
  Green chillies 2
  Chopped coriander 2 tsp
  Garam masala 1/4 tsp
  Chat masala 1/2 tsp
  Sugar 1/4 tsp
  Chopped mint leaves 8-10 leaves
  Salt to taste
  Red chilli powder 1/4 tsp
  Cheese or Paneer
  Bread crumbs 1/2 cup or 50 grams (Heat bread pieces in tawa/microwave until crispy and powder it. Use readymade if available.)
  Oil for shallow frying
 

 
Procedure

• Soak whole chana dal for 5-6 hours and cook in a pressure cooker directly with chana dal and  water for 5-6 whistles. Drain excess water if any.
• Add all the other ingredients except bread crumbs and paneer/cheese. Grind it in a mixer till medium coarse (not too nice).
• Mix bread crumbs and sprinkle a little water if necessary and make medium doughs. Keep it on your palm and press a little. Keep cheese/paneer pieces in the center and close it and make it round or oval shaped patties.
• Heat tawa and shallow fry on both sides in oil until red in color on a medium flame.
• Serve with tomato sauce/meetha chutney/mint chutney.
  
   

Masala Dosa - Vidyarthi Bhavan style

   Ingredients - Serves around 4 people 

   Dosa:    
   Dosa Rice 2 cups ( each cup approximately 100 grams )
   Rice flour 2- 2 1/4 cup
   Urad Dal 1 cup( split black gram )
   Salt to taste
   Oil
   Ghee and butter 

   Potato Curry:
   Potato -4
   Onion -2 ( chopped)
   Green chillies 2
   Curry leaves 2 string
   Mustard seeds 1/4 tsp
   Salt to taste
   Turmeric powder 1/4 tsp
   Oil 2 table spoon
   Lemon juice 1 tsp

Procedure for Dosa

• Soak rice and Urad Dal separately in water for 5-6 hours after thorough wash.
• Grind them separately each for 20 minutes. Grind until the paste for each is smooth.
• Mix them well and add rice flour to form a paste . Cover and keep it for 6-7 hours (minimum) .
• Before using batter add salt and sugar.
• Heat Tawa ( preferably non stick pan ) on medium to high flame. For the first Dosa, sprinkle oil on the Tawa followed by water. Wipe with a dry cloth. For the rest of the Dosas on wards sprinkle water only and allow the pan to crackle letting the water evaporate. Wipe properly such that no oil is left over on the pan for the other Dosas.
• Put 1 to 1 1/2 ladle batter on the center of the Tawa and spread it immediately in a circular motion with a medium thickness.
• After about 1/2 to 1 minute (when the batter becomes little dry) add oil, ghee and butter to all parts of the Dosa according to ones own taste ( the more the crispier and tastier!). Heat under medium to high flame until the center portion of the Dosa looks brown and crispy. Keep curry on one side of the dosa and cover from the other side .
• Serve with chutney. 

Procedure for Potato Curry

• Cut potato into two halves .
• Bake in a pressure cooker directly with skin ( up to 3-4 whistles approximately ). Alternatively potatoes can be cooked in a microwave by keeping in a vessel of water for about 6-7 minutes.
• Cool it, peel the skin and mash the potatoes.
• Heat oil in a Kadai. Add mustard seeds and allow to splutter . Add green chillies, curry leaves and turmeric powder. Stir for a minute. 
• Add chopped onion and fry on medium flame for 5-6 minutes.
• Add mashed potato, salt and little water. Mix and heat well
• Add lemon juice and coriander leaves.

Paneer Fingers

   Ingredients - Serves around 4 people

   Paneer cut lengthwise 1" 12 pieces
   Maida 6 tsp
   Corn flour 2-3 tsp
   Garlic sauce / paste 1 tsp
   Red chili paste/powder 1 tsp or as per taste
   White/Black pepper powder 1/4 tsp
   Grated ginger 1/2 tsp
   White sesame seeds (Til) 2 tsp
   Bread crumbs (powdered) 1 cup
   Salt to taste
   Oil for deep fry     
  

 
Procedure

• Mix all the ingredient except bread crumbs,white sesame seeds and Paneer and make batter.
• Mix bread crumbs and white sesame seeds together. Keep aside.
• Heat oil and dip Paneer in the batter and roll it in bread crumbs and white sesame seeds .Refridgerate it for 10 minutes. 
• After 10 minutes, deep fry till paneer is golden yellow in color.
• Serve with tomato sauce or chutney.

Milk Barfi

   Ingredients - Serves around 4 people 
       
   Besan 1cup
   Milk powder 1 cup
   Sugar 11/2 cup
   Ghee 11/2 cup
   Saffron 4-5 flakes
   Cardamom powder 1/2 tsp
   Nuts ( Almonds, Pistachio,Cashew) cut into small pieces

Procedure

• Mix besan, milk powder and ghee. Keep aside
• Take sugar in a heavy Kadai , add saffron and one cup of water. Heat until it is boiled and sugar is dissolved. Add the above said mixed ingredient slowly and stir it continuously in low heat until the ghee separates .
• Spread immediately in a greased plate (with ghee). Cool it. Cut it into diamond or square pieces.

Eggless Tomato Omelet

   Ingredients - Serves around 4 people         
   Gram floor (Besan) 250 grams
   Chopped onion big size 1
   Tomato big size 1
   Chopped green chillies 1
   Red chillies powder 1/2 tsp
   Chiroti Rawa 3-4 tsp
   Chopped coriander 2 table spoon
   Jeera 1/2 tsp
   Salt to taste
   Curds 2 table spoon
   Grated ginger 1/2 tsp
   Turmeric 1/2 tsp
   Cooking oil

 
Procedure

• Mix all the above ingredients except oil. Add water to make medium thick Dosa batter
• Heat Tawa and spread batter and sprinkle oil. Cook in medium heat. After it gets cooked,  flip the omelet and cook again.
• Serve hot with tomato sauce and chutney.

Stuffed Mushroom Panner

   Ingredients - Serves around 4 people         

  For stuffing
  Paneer crushed 5 tsp
  Garam Masala 1/4 tsp
  Pepper powder 1/4 tsp
  Red chilli powder 1/4 tsp
  Salt to taste
  Other
  Mushroom 10 pieces
  Pineapple round pieces 10 pieces
  Oil for deep fry
  Toothpick 10
  For batter
  Maida 3 tsp
  Corn flour 2 tsp

Procedure

• Wash and remove stem of mushroom carefully
• Mix all the ingredients for stuffing and fill it in the mushroom. Cover with a pineapple piece and prick a tooth pick
• Make batter by mixing Maida and cornflour with little water
• Dip mushroom with stick into batter and cover it completely with batter.
• Deep fry with stick.
• Serve hot with ketchup or tomato sauce.

Methi Mutter Malai Corn Gravy

  Ingredients - Serves around 4 people   
      
  Chopped Methi leaves ( cleaned & washed ) 1cup
  Cooked peas 1 cup
  American corn 1 cup  
  Kasuri Methi 2 table spoon
  Milk 1/2 cup
  Fresh cream 3/4 cup
  White pepper powder 1-1.5 tsp
  Salt to taste
  Oil 4 table spoon
  For grinding Masala
  Onion 2 
  Cinnamon 1-2 pieces
  Clove 2
  Curds 2-3 table spoon 
  Jeera 1/4 tsp
  Cashew nuts 8-10 pieces 
  Green chillies 1
  Ginger small piece

 
Procedure

• Grind the Masala ingredients nicely to make paste
• Heat oil in a Kadai . Add grounded paste. Fry in medium flame till the raw smell disappears.
• Add Methi leaves . Fry till it becomes soft
• Add 1/2 cup water, cooked peas, corn, Kasuri Methi (dried Fenugreek leaves), salt, white pepper, milk, and fresh cream. Cook for 3-4 minutes in medium flame.
• Serve with Chapati, Poori, Roti, Dosa etc

Maddur Vada

   Ingredients - Serves around 4 people         

   Maida 1 cup (approximately 100 grams)
   Rice floor 1/2 cup
   Chiroti rava (Suji) 1/2 cup
   Onion finely chopped 1 big
   Green chillies chopped 2
   Curry leaves chopped 2 strings
   Coriander leaves chopped 3 tsp
   Hing (Asafoetida) pinch
   Red chilli powder 1/4 tsp
   Salt to taste
   Oil 3 table spoon for dough
   Oil for deep frying

 
Procedure
 

• Add Maida, rice floor Suji, salt, hing and red chilli powder to a mixing bowl. Add hot oil (3 table spoon) to the above and mix with a spoon.
• Add onion, green chillies, curry leaves and coriander leaves. Mix well and keep aside for 15-20 minutes to let the onion and salt flavours to soak in. Mix the contents by sprinkling water to make a little hard dough (i.e. little harder than chapati dough) . Cover and keep it aside for 10 minutes
• Make lemon sized balls from dough. Take a plastic sheet, add few drops of oil and keep the dough and flatten it with your finger by making it round and thick shape.
• Heat oil in a pan and fry the Vada in a medium flame till both sides turns brown.
• Place the Maddur Vada on paper till it absorbs excess oil. Serve with chutney.

Tawa Pulao

   Ingredients - Serves around 4 people 
   
   Basmati rice 250 grams ( water ratio 1:1.5)
   Butter 2 table spoon
   Oil 3 table spoon
   Cumin seeds (jeera) 1/2 tsp
   Ginger garlic paste 2 table spoon
   Green chillies 1 (chopped finely)
   Onion 1 (chopped finely)
   Tomato small 2 (chopped)
   Capsicum 1/2 (chopped)
   Potato small 1 (half boiled and cut)
   Frozen green peas 1/2 cup
   Red chilli powder 1 tsp (may vary according to spicy taste)
   Pav bahaji masala powder 1-11/2 tsp
   Salt to taste
   Lemon 1/2 ( extract juice)
   Coriander leaves for garnishing
   Curry leaves 1 string
   Turmeric 1/4 tsp   
    

Procedure

• Heat oil and butter in a Kadai. Add cumin seeds , allow to splutter. Add ginger garlic paste, onion and fry little. Add green chillies and curry leaves and fry for a minute
• Add tomato, capsicum , red chilli powder, Pav Bhaji Masala powder, turmeric powder, little salt, potato and mix well. Sprinkle little water and close lid , cook for 2-3 minutes.Again Sprinkle little water if necessary.Add green peas and cook for 2-3 minutes more by closing lid.
• Mix cooked rice and required salt to above. Add lemon juice and mix well.
• Garnish with chopped coriander.
• Serve with Raita

Vegetable Paneer Momo / Dumpling

   Ingredients - Serves around 4 people  
 

   For outer layer

   Maida 1 small cup

   Salt pinch

   Oil 3-4 tsp

   For filling

   Grated cabbage 4 tsp

   Grated carrot. 4 tsp

   Chopped beans 3tsp

   Grated Paneer ( optional ) 4tsp

   Salt to taste

   Soya sauce 1/4 to 1/2 tsp

   Chopped garlic 1 tsp

   Sugar 1/4 tsp

   Green chillies chopped 1/2 tsp

   Oil 1 tsp

   Chopped coriander 1 tsp

   Ginger 1/4 tsp

   Pepper 1/4 tsp

Procedure

• Mix Maida, salt and oil with water and knead to a dough ( more softer than chapati dough). Cover with damp cloth and keep aside for 15 to 20 minutes
• Heat oil in kadai, add green chillies, garlic, ginger and then all vegetables. Saute for 2-3 minutes until all the water evaporates. Then, add Paneer, coriander , salt, soya sauce pepper and sugar. Mix it well and saute for a minute and keep it aside.
• Make the dough into small lemon size balls and roll it into small circles of poori size. (While doing so, keep rest of the dough covered with damp cloth since Maida dries up quickly)
• Add one table spoon of vegetable filling to each disc and fold the dough disc with the vegetable filling to a half moon. Seal the edges by hand. (Like Kadabu)
• Heat water in Idli stand or Idli cooker. Smear oil to the plates and place the Momos on the Idli stand. (Kon't keep one above the other) and cook it for 8-10 minutes in steam.
• Serve hot with garlic red chili sauce or tomato sauce.

Kodbale

   Ingredients - Serves around 4 people    

   Chiroti rava 50 grams (1 small cup)
   Maida 50 grams
   Rice flour 50 grams
   Grated coconut 11/2 cup
   Byadgi chillies 4-5(normal red chillies 2)
   Salt to taste
   Jeera 1/4 tsp
   Sesame ( white till) 1/4 tsp
   Hing pinch (asafetida)
   Oil to fry   

Procedure

• Fry rava and maida separately for a little while. Keep it aside
• Take coconut, chillies and salt in a mixee, add little water and make smooth paste
• Take a bowl, mix paste, rava, maida, rice flour, jeera, sesame, hing, and little hot oil(2-3tsp). Mix well if necessary with little water and kneed well. ( the consistency has to be little harder than chapathi dough) . Make them into small size lemon.
• Roll the above lemon sized dough on a cutting board by smearing little oil on your palm, then shape them into round ring as bangles.
• Heat oil, fry rings to golden brown color, drain on paper towel, cool and store it in a airtight container.
• Serve as snacks with coffee or tea

Gas-Gase Payasa (Poppy seeds Kheer)

   Ingredients - Serves around 4 people         

   

   Poppy seeds (Gas Gase) 1/2 cup (50 gram)
   Jaggery powdered 2 cups
   Fresh grated coconut 2 cups
   Cashew nut 7-8
   Milk 1/4 cup
   Cardamom powder 1/4 tsp

Procedure

• Powder poppy seeds and cashews in a mixer. Soak  the powder in little water for one hour. Then grind it with coconut and little water till it becomes a smooth paste. Keep it aside .
• Heat jaggery with little water in a container and boil it until it dissolves. Strain the syrup and keep it aside.
• Add both the paste and the jaggery syrup to a non stick pan. Further add cardamom powder and little water. Bring it to boil in medium flame by continuously stirring. Then, stir in low flame for 5 more minutes as it continues to boil. 
• Finally add milk. Serve it hot .
Note-the final consistency of the Kheer should be like Dosa batter.

Garlic Rasam

   Ingredients - Serves around 4 people            

   Tomato 1 big sized
   Tamarind 1 small sized piece
   Jaggery powdered 1 big lemon size
   Sugar 1 tsp
   Curry leaves 1 string
   Broken red chillies 1
   Garlic 3-4 cloves (cut into small pieces)
   Salt to taste
   Ghee 1 tsp
   Mustard 1/4 tsp
   Jeera 1/4 tsp
   Hing (asafoetida ) pinch
   Rasam powder 1 tsp 

  Procedure

• Cook tomato in water. Cool it, remove the skin and mash it.
• Soak tamarind in hot water and extract the juice.
• Heat ghee in kadai. Add mustard, allow to splutter. Add jeera, hing, curry leaves, broken red chillies and garlic in low flame and fry a little.
• Add tamarind juice and cooked tomato. Add 2-3 cups of water, salt, sugar, jaggery and rasam powder. Boil for 3-4 minutes.
• Serve hot with rice or drink it as soup. 

Adai dosa (Dal dosa)

   Ingredients - Serves around 4 people 
       

   Dose rice 2 cups

   Toor dal 1/2 cup

   Urad dal 1/2 cup

   Chana dal 1/2 cup

   Moong dal 1/2 cup

   Poha 1/2 cup

   Black pepper corn 8-10

   Red chillies and green chillies 2+2

   Coriander leaves little

   Hing (asafetida ) pinch

   Salt to taste

   Grated coconut 1 cup

   Oil

Procedure

• Soak dal, poha, rice, chillies, peppercorn in water for 5-6 hours. Drain and grind nicely in mixer or grinder by adding hing, salt, coriander leaves, coconut and little water . Keep the batter for 2 hours in summer and 4-5 hours in winter.
• Make dosa from above batter.
• Serve with chutney.

Dabheli

   Ingredients          

   Pav bun 6
   Onion chopped 1
   Butter
   Coriander chopped 3-4 tsp
   Sev 1/2 cup (small)
   Roasted peanut split 1/2 cup (small)
   Pomogranate 1/2 cup (small)
   Sweet chutney (recipe here) or bhel chutney (I prefer the brand Smith and Jones)
   Mint chutney (recipe here)
   Red chilli & garlic sauce
   Salt to taste
   Jeera 1/4 tsp
   Potato baked 3 (skin removed and mashed)
   Hing (asafoetida) 1 pinch
 
   For Dabheli masala
   
   (Byadgi) red chilli 1
   Cinnamon stick 1/2 inch
   Coriander seeds 1/4 tsp
   Cumin seeds 1/4 tsp
   Cloves 2
 
   (All Dabheli masala ingredients to be roasted together and powdered)

  Procedure

• Heat 2 tsp oil in a kadai. Add jeera and allow to splutter. 
• Add mashed potatoes, hing, dabheli masala powder (2 tsp), salt and sweet chutney. Sprinkle a little water, mix well and keep aside. 
• Add pomogranate and some chopped coriander to the above. Mix well and make 6 balls and tap it into patties.
• Roast it on a tava with a little oil (don't roast too much) and keep it aside.
• Cut pav buns into halves and heat it on a tava with little butter on both sides.
• Take one piece of the bun half and spread some sweet chutney, mint chutney and  red chilli & garlic sauce. 
• Keep a patty on it, spread chopped onions, chopped coriander, roasted ground nut, pomogranate and sev on top. Keep the other bun half on top.
• If necessary heat again, preferably in a microwave for 30 seconds.
• Serve hot with tomato ketchup and other chutneys.

Ambode (Masala Vade)

   Ingredients          

   Chana dal 1 cup (100 grams)
   Green chillies 3
   Chopped coriander leaves 2 table spoon
   Chopped pudina (mint)  leaves 2 table spoon
   Ginger 1 small piece
   Salt to taste
   Grated coconut 4 tsp
   Finely chopped onion 1
   Oil for deep frying

 
Procedure

• Soak chana dal in water for 3-4 hours and drain it.
• Grind chana dal, green chillies, ginger and grated coconut with a little water if necessary until medium consistency (neither too nice nor too coarse).
• Add to the above chopped coriander and pudina and grind little.
• Remove to a container and add salt and chopped onion and mix well. Make medium sized balls, flatten it and deep fry in hot oil until dark brown and well cooked. Serve hot.

Oats Pongal

   
   Ingredients - Serves around 4 people
        

   Oats 150 grams

   Moong dal 100 grams( Hesaru Bele)

   Pure ghee 2-3 table spoon

   Black pepper corn 20 seeds

   Cumin seeds 1 tsp

   Ginger grated 1/2 inch

   Salt to taste

   Coriander leaves little

   Turmeric powder pinch

   Hing ( Asafoetida ) pinch 

 
Procedure

• Heat one tsp ghee in a pan .add turmeric powder, moong dal. Fry until brown in colour . Keep it aside
• Heat 1 tsp ghee in a pan, fry oats for 2-3 minutes
• Mix both in a pressure cooker and cook directly (with out container) by adding 1:3 water and pinch of hing. Cook under pressure for 4-5 whistle (until soft).
• Heat one tsp ghee . Add pepper corn ,fry little and allow to splutter . Add cumin seeds ( jeera) , fry little. Courtly powder in a mixer.
• Add grated ginger,salt, coriander leaves, pepper jeera powder to the cooked oats and dall. Mix well. Serve hot. Add further ghee if you don't mind.
• Serve with any raita.

Besan Laddu

  Ingredients          

  Besan (chana dal floor) 1 cup (approx 100 grams)
  Sugar (powdered in a mixer) 3/4 cup
  Ghee 1/2 cup
  Cardamom powder 1/4 tsp
  Dry coconut powder 1/4 cup (optional)

Procedure

• Heat ghee in a kadai. Add besan powder. 
• Fry in a medium flame until you get a good aroma and you see a change in color. Remove from the flame.
• Add powdered sugar, coconut powder and cardamom powder. Cool it and make balls.