Bottle gourd halwa / Lauki Halwa / Doodhi Halwa

Ingredients:

1/2 cup lauki / bottle gourd / doodhi 
2tbsp ghee / clarified butter
5 badam / almond, chopped
2 tbsp raisins
1/4 cup milk
2tbsp sugar
2tbsp condensed milk

Method:

Heat ghee and roast badam and raisins.
roast the nuts to golden brown and keep aside.
now add grated bottle gourd and saute for 5 minutes.
saute till the bottle gourd shrinks slightly and changes colour.
add milk and mix well.
cook for 10 minutes or till milk thickens and bottle gourd gets cooked completely.
add sugar and mix well.
sugar melts and boil for 5 minutes or till it thickens.
add condensed milk into mixture and mix well.
keep stirring till the mixture thickens .
add roasted nuts and. mix well.
finally, transfer bottle gourd halwa to a bowl and serve hot or chilled.

Note: 

For Home made condensed milk follow 

Stuffed Brinjal Fry

Ingredients

Brinjals -8
Onion-1 chopped
Peanuts -1/4cup
Dry cocunut powder -1/4cup
Sesame seeds -2tsp
Coriander seeds -1tsp
Ginger -1 inch 
Dry red chillies -4
Garlic -2
Tamarind pulp 
Salt to taste
Oil

Method :

Dry roast Cumin seeds ,peanuts, red chillies, sesame seeds , coriander seeds , cocunut powder in a pan and keep aside
In same pan add little oil , add ginger, garlic and onion and fry nicely till done
Transfer to a blender by adding salt and tamarind pulp 
Wash and slit brinjals by keeping them intact towards the stem
Stuff this mixture and set them aside
Heat a pan with oil and place the stuffed brinjals
Cook and cover until done 
Occasionally toss them or flip them to cook evenly 
Brinjals are cooked completey sprinkle coriander leaves
Serve stuffed brinjal fry hot with rice

Sago Uttapam

Ingredients:

• Yogurt - 1 cup.
• Sago - 1 cup.
• Rice flour - 2 tablespoon.
• Onions(chopped) - 1
• Green chilies (finely chopped) - 1-2 numbers.
• Coriander leaves(chopped) - 1 tea spoon.
• Salt - to taste.
• Oil - 1 tea spoon.
• Water - as required.

Method:

Take a bowl, soak yogurt, sago, little rice flour for 5 hours.
Transfer to a blender, blend it coarsley by adding little water and transfer into a bowl.
To it add  onions, green chilies, coriander leaves, salt and mix nicely.
Heat tawa, place batter and spread small uttapam and cook on both sides with little oil.
Now sago uttapam is ready to serve with any chutney

Healthy Simple Jowar Flour Upma

Ingredients:

Jowar Flour -1/4cup
Butter Milk -1cup
Onion -1(Sliced)
Salt to taste

For Seasoning:

Urad dal -1tsp
Chana dal -1tsp
Cumin Seeds -1tsp
Mustard Seeds -1tsp
Green Chillies -3
Dry Chillie -1
Oil

Method:

1.Heat a pan , add seasoning
2.Add sliced onion and salt . Fry for a min
3.Mix butter milk and jowar flour in a bowl
4.Add jowar flour mixture slowly 
5.Mix well without any forming lumps
6.Cook on medium heat with lid covered
7.Cook until desired consistency and serve into plate
8.Serve hot with any chutney

Instant Condensed milk

Ingredients

1 tsp ghee / clarified butter
¼ cup milk
½ cup milk powder
1/8 cup sugar

Method:
1.In a pan , add butter
2.After butter melts, add milk
3.Onces Milk starts boiling add milk powder
4.Mix well constinuosly 
5.Cook on low heat 
6.Onces its cooks completely add sugar
7.Cook till desired consistency
8.Store in air tight continter in refrigetor
9.We can use this for sweets for extra taste

Paneer Butter Masala

Ingredients:

Ginger garlic paste - 1 tea spoon.
Butter - 1 tablespoon.
Paneer - 1 cup
Milk 1/2 cup.
Salt - to taste.
Turmeric - pinch.
Tomato ketchup - 1 tea spoon.
Tomato puree - 1 cup.
Kastoori methi powder - 1/4 tea spoon.
Chilli powder - 1/4 tea spoon.
Garam masala powder - 1/4 tea spoon.
Coriander powder - 1 tea spoon.

Method:
1.In a pan add butter. After butter melts add cubed paneer and fri for a min
2.After paneer fried keep aside
3.In a same pan , add ginger garlic paste, tomato puree and turmeric
4.Cook on medium heat till puree becomes thick
5.Add coriander poweder, redchilli powder, garam masala , Kasuri methi and tomato ketchup
6. Mix well
7.Add mix and mix well 
8.Add fried paneer and cook on medium heat for 5 mins
9.Serve into a bowl
10.Serve with hot rice,chapathi or roti

Methi Chutney

Methi Chutney

Ingredients:

Methi Bunch -1
Cumin seeds- 1tsp
Salt as per taste
Red chillies -2
Asafoetida/Hing -pinch
Urad dal -1/2tsp
Garlic -2
Tamarind -pinch
oil

Method:

1. Heat a pan add oil
2. Add cumin seeds, urad dal, red chillies ,garlic and hing
3. Add washed methi leaves
4. Add tamarind and salt
5. Cook on medium heat till leaves becomes soft
6. Transfer to a plate to cool
7. After it cools down, transfer to a blender 
8. Blend well till smooth 
9. Transfer to a bowl
10.Serve with rice 

Mirchi Bajji

Ingredients:

Long chillies -6
Besan flour -3/4 cup
Salt as per taste
Baking soda-pinch
Ajwain -1/2tsp
oil
water as needed

Stuffing

Onion chopped -1
Dry roasted peanuts
Chat masala as needed
Lemon

Method:

1. Wash green chillies , cut into middle and deseeded .Keep aside
2. In a bowl , add little besan , ajwain and salt mix well
3. Stuff besan powder into green chillies
4. In same bowl add remaining besan, ajwain , baking soda and salt
5. Mix well by adding water .
6. Add water little by little to get right consistency, not thin and not too thick
7. In deep pan add oil , once oil is hot
8. Dip the chillies completely in the batter
9. Fry till they turn golden , transfer them on to a kitchen towel
10. Slit the fried chillies and stuff chopped onions
11. Add roasted peants , chat masala to chillies
12. Serve mirchi bajji with lemon

Tomato Chutney

Ingredients:

Tomatoes -3
Coriander seeds -1/2tbsp
Cumin seeds -1/2tsp
Turmeric
Tamarind -small piece
Red chillies -3
Salt to taste
Oil

Method:

1. In a pan , add oil, cumin seeds, red chillies, coriander seeds .Fry for a min
2. Add chopped tomatoes, salt , turmeric, and tamarind
3. Cook on medium heat with lid covered
4. Cook till tomatoes become soft
5. Once tomato mixture cools , add to blender
6. Serve with idly, dosa

Vegetable Khichdi for Babies

Ingredients:

Rice -1tbsp
Moong dal -1/2tbsp
Cumin powder -1/2tsp
Ajwain powder -1/2tsp
Chopped carrot -1/4cup
Chopped potato -1/4cup
Chopped spinach -1/4cup
salt
Ghee
water

Method:

In a cooker , add ghee
Add cumin powder , ajwain powder, chopped carrot, chopped potato, chopped spinach fry for a min
Add washed moong dal and rice fry for a min
Add 1 cup water and cook on medium heat for 3 whistles
After 3 whistles, open the lid serve into a bowl
Vegetable khichdi is serve 

Aloo Masala Curry or Potato Curry

INGREDIENTS:

Ground nut   4 tbp
Dry coconut  15-20 gms
Coriander seeds   1 tbs
Sesame seeds       1 tsp
Boiled potatoes   2
Oil      2 tbs
Onions(chopped)  ½ cup
Tomatoes(Chopped) 1/2cup
Salt  To taste
Ginger garlic paste    ½ tsp
Turmeric powder   ¼ tsp
Red chilly powder 1 tsp
Cumin seeds ¼ tsp
Coriander leaves  ¼ bunch

METHOD:

1. Heat pan, add ground nut, dry coconut, coriander seeds and dry roast it. Later add sesame seeds and dry roast it for 1 min.

2. Transfer to a plate and allow it cool and blend into smooth paste by adding little water.

3. Boil potatoes and cut into cubes and keep aside

4. Heat oil in a pan, addcumin seeds, onions, little salt and saute it.

5. Add, ginger garlic paste, turmeric powder  saute it on slow flame.

6. Add red chilly powder, salt, ground nut mixture paste , little water, mix nicely and cook with lid on it for 60-70 percent done on slow flame.

7. Add tomatoes and cook on low flames for 5mins.

8. Add cubes boiled potatoes and mix well. Add little water

9. Cook on low heat until oil oozes

10. Add coriander leaves and serve into plate

11. Serve with hot rice or roti

Flax seeds spicy powder

Ingredients:

Flax seeds -1/2cup
Curry leaves -1/2cup
Chana dal -1/2cup
Split urad dal -2tbsp
Cumin seeds -1tbsp
Red chilli -8
Coriander seeds-1tbsp
Salt to taste
oil

Method:

Heat a pan , add oil
Add chana dal, split urad dal, cumin seeds, coriander seeds and curry leaves .
Roast the ingredients till nice golden and keep aside
In same pan add redchilli and dry roast them
In same pan add flax seeds , roast them on low flme till they give a crackling 
Transfer to a blender , add salt 
Blend into fine powder
Serve with dosa, idly, white rice  with oil or ghee

Broccoli baby food

Ingredients:

Broccoli florets-1/2cup
Dry nuts powder -1/2 tsp (optional)
Water as needed

Method:
In a boiling water ,add washed broccoli florets and cook on medium heat with lid covered.
Cook until steam becomes tender
Transfer into a blender, add drynuts powder and little water
Blend into smooth puree

Masala Vankaya

INGREDIENTS:

Ground nut   4 tbp
Dry coconut  15-20 gms
Coriander seeds   1 tbs
Sesame seeds       1 tsp
Eggplant     8-10 nos
Oil      2 tbs
Onions(chopped)  ½ cup
Salt  To taste
Ginger garlic paste    ½ tsp
Turmeric powder   ¼ tsp
Red chilly powder 1 tsp
Tamarind juice       1 cup
Cumin seeds ¼ tsp
Coriander leaves  ¼ bunch

METHOD:

1. Heat pan, add ground nut, dry coconut, coriander seeds and dry roast it. Later add sesame seeds and dry roast it for 1 min.

2. Transfer to a plate and allow it cool and blend into smooth paste by adding little water.

3. Slit  eggplant into 4 with edge

4. Heat oil in a pan, addcumin seeds, onions, little salt and saute it.

5. Add, ginger garlic paste, turmeric powder  saute it on slow flame.

6. Add red chilly powder, salt, little water, mix nicely and cook with lid on it for 60-70 percent done on slow flame.

7. Add tamarind juice, little water,  ground nut mixture paste and mix nicely.

8. Place lid and cook until it is done and check for seasoning, add coriander leaves.

9. Now masala vankaya is ready to serve.

Kadai Tofu

Kadai Tofu

Ingredients:

Extra Firm Tofu - 1 pkt

Green Pepper -1

Red Pepper-1
  
Onion-1 large

Toamtoes-4 or 5 (medim sized)

Green chillies-3

Ginger-1/4 inch piece

Garlic- 2 to 3 small pods

Oil-3 Tbsp

Cumin seeds-1 Tbsp

Red chilly powder-1 Tbsp

Coriander powder-2 Tbsp

Kasuri Methi/Dried fenugreek leaves-2 Tbsp

Turmeric powder-a pinch

Salt to taste

Procedure:

1.Drain the water out of the tofu,pat it dry with a paper towel or wrap it in between a paper towel and place some weight on it to squeeze out the excess water.

2.Cube the tofu, bell peppers and onions into 1/2 inch square pieces.

3.Blend the tomatoes, ginger, garlic to make a puree.

4.Heat oil in a pan or kadai on medium heat and first fry the tofu  till it starts to turn brown.

5.Next stir fry the bell peppers and then the onions and keep aside.do not overcook them.

6.Add the cumin seeds and green chilli to the same oil and let it splutter 

7.Now add the tomato puree,turmeric, chilly powder, coriander powder and Kasuri methi leaves.

8.Cook for about 5 minutes till the tomato puree reduces to half. Add salt and 1/4 cup water at this stage.

9.Once the gravy begins to boil, add the tofu, onions and bell pepper and let it cook for about 5-7 minutes on low flame.

10.Do not stir in between as the tofu pieces may break.

11.Remove from heat and serve hot with naan or roti of your choice.

Spinach fried rice

Spinach fried rice

Ingredients:

Cooked rice -1cup
Chopped onion-1
Chopped carrot-1
Sweet corn-1/2cup
Turmeric-pinch
Gringer garlic paste-1tbsp
Cumin seeds -1tbsp
Cashew nut-2tbsp
Oil
Green chillies-3
Bay leaves-3

Method:

In a boiling water, blanch the spinach and drain it keep aside
Grind into smooth paste
In a pan add oil,bay leaves,cashew nuts,green chillies and fry for a min
Add ginger garlic paste and fry till raw smell goes
Add onions,carrots,sweet corn and salt .
Cook for 5mins with lid covered
Add grounded spinach and cook for 5 mins with lids covered
Add turmeric and salt 
Add cooked rice mix well
Cook on low heat for 5mins and serve into plate
Spinach fried is ready to serve with raita

Cornmeal Dosa

Ingredients

Cornmeal-1cup
Riceflour-1/2cup
Cumin seeds-1tbsp
Green chilli paste -1tbsp
Salt as per taste
oil 
water

Method

In a mixing bowl, add cornmeal,rice flour,cumin seeds,green chilli paste mix well 
Add water to make a batter , batter should be watery
Add salt , kept aside for 30mins
Heat a griddle, pour batter 
Add oil to it
Cook until dosa is golden brown colour
Serve with chutney

Rice Pudding

Rice Pudding

Ingredients

Rice-3/4cup
Milk- 2 1/2cup
jaggery -3/4 cup
cashew nut-2tbsp
Raisins-2tbsp
Saffron-pinch

Method:

Boil milk in heavy bottom pan
Add washed rice and cook on medium heat
Once rice cooked completely add saffron
Add jaggery mix well
Stir continuosly till jaggery melts
In another pan add ghee, cashew nuts,raisins
Fry till golden brown and add to pudding
Rice pudding is ready to serve

Sweet Corn Rice

Ingredients:

Basamati Rice -1 cup
Onion-1(chopped)
Carrot-1(chopped)
salt to taste
Ginger garli paste
Bay leaves-4
Cinnamon stick-small piece
Cloves-3
Cumin seeds-1tsp
sweet corn-3/4cup
Green chilli-4

Method:
Wash and soak basamati rice with 1 1/2 cup water for 15-20mins
In a pan , add oil, bay leaves,cloves,cinnamon,green chilli
Add chopped onions, salt and ginger garlic paste
Fry for a min
Add chopped carrot,sweet corn .saute for few mins
Add soaked basamati rice ,water and salt
Cook on medium heat with lid covered
Onces rice is cooked completely fry for a min and serve into a plate
Sweet corn rice is ready to serve

Mini Chocolate Cake

Mini Chocolate Cake

Ingredients 

Egg-1
Milk-3tbsp
oil-3tbsp
salt-1tsp
Baking powder -1tsp
Cocoa powder -3tbsp
Granulated Sugar-4tbsp
All purpose flour -4tbsp

Method:

1.In a mixing bowl, beat egg
2.Add milk,granulated sugar beat until sugar dissolves
3.Add oil,salt,sifted baking powder,cocoa powder,flour
4,Mix well 
5.Pre heat oven at 350f and grease 4inch pan 
6.Pour chocolate batter into greased pan and bake for 20-25mins
7.Place on wired rack until completely cool down
8.Remove cake from pan and apply frosting

For frosting 
Refer to https://youtu.be/WkRt9BH8vpQ

9.Place in refrigirator until frosting set completely
10.Chocolate cake is ready

Chocolate Frosting recipe with cocoa powder

Chocolate Frosting recipe with cocoa powder

Ingredients for Chocolate Frosting

1/2 cup-- cocoa powder
3/4 cup -- powder sugar or more as per your taste
3 tbsp -- melted butter
1/4 cup -- milk

Method:

1.Mix all ingredients and microwave for 30sec
Ready to use

Vegetable oats upma

Ingredients:

Oats-1cup
Onion-1(chopped)
Carrot-1(chopped)
Greenpeas-1/4cup
Potato-1(chopped)
salt as per taste
oil

Tempering

Urad dal-1/2tsp
Chana dal-1/2tsp
Cuminseeds-1/2tsp
Mustard seeds-1/2tsp
Curry leaves
Turmeric
Cashew nut-2tbsp

Method:
1.Dry roast oats in a non-stick pan for 2 minutes and set aside.
2.Heat oil in same non-stick pan and temepering.
3.Add onion, carrot, potato, green peas, curry leaves and salt.
4.Add 1 1/2 cup water and boil till the vegetables are cooked.
5.Add oats and mix well.
6.Reduce heat and cook till the oats are done.
Serve hot.

Bitter gourd onion masala /Kakarkaya onion masala/karela onion masala

Bitter gourd onion masala

Ingredients:

Bitter gourd -5
Tamarind-small piece
Turmeric - pinch
Salt to taste

For Masala

Onion-2
Coriander seeds-1/2tsp
Cumin seeds-1/2tsp
salt to taste
oil
garlic-2

Method:

1.Wash bitter gourds and cut into big pieces and remove seeds kept them aside
2.In boiling water add tamarind,turmeric and salt
3.Add bitter gourds cook until soft
4.Grind all the ingredients for masala as ground paste
5.In pan add oil fry bitter gourd seeds and transfer to a bowl
6.In same pan and onion ground masala and cook for 5mins on medium heat
7.Remove or strain bitter gourds from boiling water
8.Heat oil in pan, add bitter gourds fry untill golden brown
9.Add fried seeds to onion masala mix well
10.Stuff onion masala to fried bitter gourds.
Serve with hot rice

soya keema paratha

Ingredients:

Wholewheat -1 cup
Soya chunks -1/2 cup
Chopped onion-1/4cup
Gram masala-1/2tsp
Coriander powder-1/2tsp
Red chilli powder -1/2tsp
oil
Salt to taste
Coriander leaves handful

Method:
1.Boil 1 cup water wit a tbsp of milk and little salt. Once it starts boiling rigourously switch it off and add the soya chunks, set aside for 10mins.
2.Drain water and rinse with cold water twice atleast to get rid of the raw smell of soya chunks.Squeeze out extra water completely then pulse grind for a second
3.Heat oil – add onion, ginger garlic paste and saute till golden brown…then add red chilli,coriander and garam masala powder and mix well
4.Now add the kheema and mix well.Cook in low flame for 3mins until the masalas are well blended with the kheema.
5.Mix wheat flour with water to form a soft pliable dough. Now divide the chapathi dough into equal parts and roll into smooth balls. Flour the surface and roll the chappathi dough slightly thicker.Then place the filling in the center and gather the dough from all sides.Seal it well.
6.Flip to other side and start rolling to a thicker / thinner paratha. Dust flour when needed.Heat dosa tawa and carefully place the parathas, drizzle oil and cook until the parathas turn golden brown on both sides.
Serve hot with curd

Walnut chutney

Ingredients

walnuts-1/2cup
garlic-2
Tamarind-small piece
Greenchilli-3
salt
water as needed

Tempering

Urad dal -1/2tsp
Chana dal -1/2tsp
Mustard seeds-1/2tsp
Cumin seeds-1/2tsp
Red chilli-1
Curryleaves
oil

Method:

Heat a pan , add oil,garli,walnuts,green chilli .Fry till nice aroma
Let cool completely and grind by adding water to smooth paste
In another pan add tempering ,add to chutney
Walnut chutney is ready to serve for idly ,dosa