VEG MOMOS

Serves -2

Ingredients:
 For dough-maida(all pupose flour)- 1 bowl
                   Oil -2tsp

                  Salt-3/4th tsp

                 Water-for batter

For stuff - Oil-1tsp

                Onion -1bowl(cut to small pieces)

                Cabbage-1 bowl

                Ginger-Garlic paste - 3/4th tsp

                White pepper -1/2tsp

                Salt-1/2tsp

                Green chili -1tsp

                Cottage cheese(paneer)-2-3tsp(grated)

               Coriander leaves -For garnishing 

               

Procedure:

1. Make a dough of the above ingredients and keep aside.
2. Take oil in a pan and add the onion,cabbage(cut to small pieces ),ginger-garlic paste,white pepper and salt.Fry for 2-3mins and of the gas.
3. To the above stuff ,add all other ingredients and mix them properly.Cool it.
4. Next, take dough (as you take for puri) and make round shape like roti.
5.  Put a spoon of stuff to it and half turn it and lock it using water.
6. Make others also lie this.
7. Then in a steamer or in your idli maker steam it for 10-15 mins till its done.

Chutney:

Take 4-5 red chili(soaked in water for20-30mins),Tomato sauce -4tsp ,Tomato puree- 4tsp ,ginger garlic paste -3/4th tsp,Sugar -1tsp,Salt -1/2tsp,and some water.

Make a paste of the above ingredients.

Fry this paste in 1tsp of oil for 5mins in sim and serve  with hot momos.

Tips:  You can also deep fry the moms ,if you donot want to steam it.
 

MUSHROOM PIZZA

Serves -2to3

Ingredients:

Maida(all purpose )flour-2cups

Sugar -1tsp

Salt -1tsp

Onion -Half cup(crushed)

Mushroom -1cup

Garlic -2cloves(crushed)

Tomato -2big(Cut to pieces)

Cheese -half cup(grated)

Butter 1tsp

Yeast -1tsp

Procedure:

1. Take some warm water and mix the sugar and yeast properly.
2. Strain the maida(see no lumps are there) , add the above mixture to it  and make a dough adding some water to it.(Like a dough for nan and keep aside for 1 to2hrs).
3.  Keep aside for 1 to 2 hrs with a wet cloth covering it.
4. Divide the dough to 3 parts and make thick shapes of pizza base(do like you make roti).
5. Stuff all other ingredients above and bake in oven till it get its reddish color.
6. Serve hot.

Tips: If desired, you can add other vegetabels like capsicum and tomato sauce at top.

STEAMED-CHOCOLATE PUDDING

Serves -10 to 12 pieces

Ingredients:
Milk-4 and half cup(warmed)
Eggs -5
Ammul  powder -6-7tsp
Cocoa powder -3tsp
Sugar-8 to 9 tsp
Milkmaid -3tsp

Procedure:

1. Take the milk in a pot and mix all the ingredients except egg.
2. Mix all properly.
3. Next,put the eggs(bitten properly)and mix well.
4. Then. in a pudding bowl make the caramel and the above mix at top.
5. In a pressure cooker, take some water and boil it.
6. Put the bowl above and cover the lid without the lid.
7. Keep in sim flame till its done .(approx 7 to 10 mins).
8. Lastly,keep this in refrigerator for 2hrs and serve it.

Tips: If you are veg then,add corn flour instead of egg.

KAKARA PITHA

Serves -15-20 pieces

Ingredients:
Suji(Bombay rawa) -1glass
Water -2glass or milk -2glass
Sugar -(1/2cup)
Salt -A pinch
     FOR STUFF:
     Coconut powder -2glass
     Sugar -(3/4th glass or as per taste)
     Cardamom -2(crushed properly)
     Black pepper -3 to 4(crushed)
     
Procedure:

1. Boil water in a pan.Add salt and sugar to it.
2. When the water is boiled,add the rawa slowly by continuously stirring it.(See that no lumps are there).
3. Keep this in sim flame for 2-3mins and then,take off from flame.
4. Other side make the stuff : In a pan first put the coconut.To that add sugar and powdered cardamom and black pepper to it,(The stuff must be light brown color) .
5. Taking ghee in hand,prepare the shape of it as shown in diagram  and use the stuff in middle of it.
6. Deep fry this in oil keeping the flame sim.

Tips:The rawa mustn't be fried.
   

ARISA PITHA

Serves -10

Ingredients:
Rice -1kg
Jaggery -700gms
Water -1cup
Coconut powder -(1/2 cup)
Sesame seeds -for making a coat
Ghee -For bringing the shape of arisa

Procedure:

1. First,wash the rice properly, drain the water and keep aside to dry.(see that the rice is not completely dry).
2. Then, grind the half dried rice and make flour of it.
3. Next, in a cooking dish,pour the jaggery and add a cup of water to it.
4. Mix properly and cook it till it melts.(Texture will be like honey).
5. To that add the coconut powder and mix properly.
6. Then,add the rice flour and keep on mixing for 5-7mins.
7. Thus,the dough is ready to be fried.
8. Mae oval shapes of it and sprinkle til(sesame)over it making a coat over it.
9. Heat oil in a pan for deep frying.And thus,fry it.

Tips:The dough prepared can be kept in refrigerator for 1month and can be fried when needed.

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SAGUDALU (RING MURUKKU)

Ingredients:
Rice flour -1 glass
Water -1 glass
Moong dal(Golden dal) -(1/4)th glass
Asafoetida (hing) -a pinch
Curry leaves -(9-10)
Turmeric powder -(1/2sp)
Salt -As per taste
White sesame (til) -2sp
Red chili powder -As per taste

Procedure:

1. First heat the water in a pot.When it boils,add the dal to it.
2. When the dal is half cooked,add the turmeric powder,red chili powder,curry leaves,salt,and hing to it.
3. After 2-3 mins, add the rice flour to it.(keeping the gas in medium flame).Make sure that you don'tmix it.
4. After 10 mins,take the pot from flame and mix it properly.
5. Then make small balls of it and roll it like sticks.
6. Spread the til(sesame seeds)over these sticks.
7.  Make oval shapes of it by joining both end of the stick.
8. Take oil in a kadhai and deep fry them.

Tips-Make sure that the oil is hot while frying.

KACHUMBAR

Serves -4

Ingredients :
  FINELY CHOPPED:
Cucumber -1
Onion -1
Green chili -2
Mint leaves -1 cup
Coriander leaves -1 cup
Carrot -1(grated)
OTHER:
Lemon juice
Curd -200gms
Sugar -half spoon
Salt -As per taste
Water -1/4th cup

Procedure:

1. Mix the ingredients properly and serve this with any type of fried rice.

Tips:If the curd is grinned one time before mixing it, It brings a good texture.

PURI KHECHDI

Serves -4

Ingredients:
Rice -250gms
Fried moong dal(Golden gram) -100gms
Ginger -2' 2 pieces(finely crushed)
Ghee -3tbsp
Hing -a pinch
Cumin(jeera) -1sp
Bay leaf -3pieces
lemon -1/2
Sugar -2tsp
Salt -to taste
Coconut -1/2cup(crushed properly)
Clove(laung) -(3-4)

Procedure:

1. In a cooing pot,heat ghee.
2. Next add cloves,bay leaf,cumin and fry for a sec.
3. Then,put the crushed ginger and  add fried mung dal to it.Fry for a min.
4. Next,add the rice(washed thoroughly) and fry for sometime.
5. Put the coconut and boiling water to it.
6. In that,add hing and salt and mix properly.Cover the lid and cook the rice.
7. When the rice is almost cooked ,add sugar and mix well.
8. At last, after the rice is cooked,take it off from the gas and add lemon, ghee and cover it.
9. Serve hot.

Tips:If you are cooing rice in pressure cooker,add 2 cups water for 1cup rice.

        And, if you are making this in a pot,add 2and(1/2) cup water for 1 cup rice.

JACK FRUIT BIRYANI

Serves -5

Ingredients:
Basmati Rice -1/2kg
Jack fruit -400gms(Cut to medium size)
Onion -7-8
Green chili -3-4(half cut)
Garam mashala -1tbsp
Turmeric-As needed
chili powder -As needed
Curry powder -2tsp
Curd -1/2cup
Garlic and ginger paste -3tsp
Ghee -2tbsp
Mint leaves -A bunch
Saffron -1sp
Milk -1/2cup
Cashew nut and raisins -(optional)
Laung(clove) -2
Bay leaf -1
Sahi jeera -1sp
Black Cardamom -1
saffron -A pinch

For garam mashala -Green Cardamom(2),Cinnamon(1/2),Javitri (Mace)(1),JaiPhal(Nutmeg)(1/2),Anasi phul(1 petal).All these are to be fried little and crushed properly.

Procedure :

1. In a biryani pot,heat oil and put clove,bay leaf,sahi jeera,Black Cardamom.
2. After that add cashew nut,raisins, onion and green chili.Fry till onion turns pink.
3. After that,add rice,salt and boiling water to it.Coo the rice.
4. Boil the Jack fruit with some water and salt in a pressure cooker.Pour it out and deep fry it in oil.
5. Then,in a pan,heat oil,add bay leaf,ginger-garlic paste,onion paste(half onion),turmeric,chili powder and fry it properly.
6. Then,add the fried jack fruit and salt(to taste), garam mashala powder(1/2sp) and some water.Cover it and fry properly.
7. Till then,deep fry the onions(finely sliced)(6-7 for garnishing).
8. Add the saffron in the milk and keep aside.
9. In a serving pot,put ghee, and make layers of these.(1 layer rice;A pinch Garam mashalaSaffron 1/2sp,some Mint leaves,fried onions,jackfruit mashala).Repeat this till all your ingredients are over.
10. Make sure that rice is at the top.
11. At last before serving,keep the layered pot in sim for 3-4mins.

Tips: you can also add Ajinomoto if desired.