Healthy Gujarati snack platter
1) Limbu Mari sev in mixed millet flour
2) mixed millet puri
3) brown poha chevda
4) Bajra wheat flour shakkapara made with jaggery

Ingredients

For Mixed Millet Puri
     1 cup mixed millet flour
     1 tspn Turmeric powder
     1 tspn red chili powder
     1 tspn carom seeds
     1 tspn salt
     1 tbspn oil for dough
     2 cups oil for frying
     1/2 cup water
Method
1) In a bowl mix all the dry ingredients and the 1 tbspn oil and mix well.
2) To that add water slowly and form stiff dough
3) Make equal sized small balls and roll them in puri shape
4) Poke the puris with a fork
5) Deep fry the puris at medium flame till they turn brown and crispy

For Brown Poha Chevda
     2 cups of Brown Rice flakes
     1 tbspn Grondnut
     1 tspn Turmeric powder
     1 tspn red chili powder
     Few dry curry leaves
     Salt to taste
     2 tbspn oil
     1/4 tspn asofetida
Method
1) In a pan , add oil and once it heats, add asofetida
2) Immediately, add the beaten rice flakes and other dry spices and mix well
3) Dry roast the Poha at medium flame for about 5-10 min till they become crispy and loose moisture
4) Store in airtight container



For Lemon Pepper Sev
      2 cups Gram flour
      1 cup water
      1 tspn turmeric powder
      2 tbspn pepper powder
      3-4 tbspn lemon juice
      2 tbspn oil for batter
      Salt to taste
      2 cups oil for frying
Method
1) In a big bowl, add the Gram flour and other ingredients and mix them well. Add lemon juice and pepper powder too
2) Slowly add the water and form a batter (like that of a cake)
3) In a Sev spreading machine, add the batter after greasing it
4) Heat the frying oil in a pan
5) Once the oil heats well, start spreading the sev like noodles shape and deep fry at medium flame till it becomes light brown and crispy
6) Remove and let it cool
7) Store it in airtight container


For Shakkarpare
      2 cups Bajra flour + Wheat flour
      1 cup Jaggery water
      2 tbspn oil for dough
      2 cups oil for frying
Method
1) In a bowl, add the flour, jaggery water and oil and form a stiff dough
2) Make 4 equal sized big ball 
3) Roll one ball into 10 inch circle
4) Cut in desired shape
5) In frying pan , heat the oil and start frying the shakkarpare till they turn light brown
6) Remove from frying pan and let them cool

Cocktail Mukhvas
(A combination of Sunflower seeds, Chia seeds, Flax seeds, Carom seeds)

Ingredients
1/4 cup Flax seeds
1/4 cup sunflower seeds
1 tbspn Carom seeds
1 tbspn Chia seeds
1 tspn Black Salt
1 tspn Lemon juice

Method
1) In a pan first dry roast all the seeds for about 5 min at low flame to remove the moisture
2) Then add the Blacksalt and the lemon juice and keep roasting this for 10-15 min at low flame
3) Then on a dry kitchen towel, spread the mixture and let is dry below the Fan or sunlight till the moisture of lemon evaporates
4) Store the Mouthfreshner in airtight container

Chocolate Truffles

Ingredients
500 gm Dark compound chocolate
2 tbspn Butter
1/4 cup Milk cream
Mixed nuts (optional)

Method
1) Using a double boiler method, melt the chocolate in Milk cream
2) To that add the butter and whisk it thoroughly
3) Let it cool till the ganach becomes stiff
4) Now make equal sized balls of chocolate
5) Arond 8-10 medium sized truffles can be made
6) You can add nuts of your choice

Vegan Cheese cake
(Assembled with just dry nuts and coconut milk)

Ingredients

1/2 cup Cashew nuts(soaked for an hour)
1 cup mixed nuts - Dates, Almonds and Walnuts
1/2 cup coconut milk
1/2 tspn Lemon juice
1/4 cup Maple syrup or honey
1/2 tspn Vanilla essence

Method
1) Mix the Dry nuts and grind them to make the smooth mixture
2) Lay the mixture on the bottom layer of a cheesecake mould or just a round mould
3) Now take the soaked cashew nuts, coconut milk, lemon juice, vanilla , honey and grind to make a thick smooth paste and leave it aside for 10 min till it thickens
4) Lay the cream layer on the bottom layer and let it set for 5 min
5) Refrigerate the cheese cake for about 2 hours till the top layer cheese cream sets nicely

Coffee cookies dunked in dark chocolate

Ingredients
1 cup all purpose flour
90 gm butter
1/4 cup sugar
1/4 tspn baking powder
1/4 tspn vanilla essence
1 tbspn coffee powder
2 tbspn warm milk
100 gm dark chocalate

Method
1) In a bowl , add butter and sugar and whisk it well
2) Then add flour, essence , baking powder , coffee and warm milk
3) Milk well and form a soft dough
4) Make some 10 equal sized balls out of it. Make sure that the outer surface is smooth
5) In a pre-heated oven , bake the cookies at 180C for about 15-20 min 
6) Please do not over bake them. Let them be in the oven once you switch off 
7) Using double boiler method, melt the dark chocalate
8) Dip the cookies in the chocolate and give any desired design on it
9) Let it cool and store in air tight jar

Paneer Potlis

Ingredients
100 gm Paneer/ cottage cheese
1 tspn Ginger Garlic paste
1 tspn green chilies
Salt for taste
1/4 tspn Amchur powder
1/2 tspn Chaat masala
1 small sized Chopped onion
2 tbspn butter
Oil for frying
1/2 cup All purpose flour
1/4 tspn Carom seed
Water as needed to make stiff dough

Method
1) In a pan, add 1 tbspn butter and to that add chopped onions, ginger, garlic and chili paste and saute well
2) Then add crumbled paneer and add turmeric, amchur, chat masala, salt and turn off the stove 
3) Add some chopped Corriander
4) For dough, mix the APF, 1 tbspn butter, carrom seeds, salt and make a stiff dough
5) Take a tiny sized balls from dough and roll it circle
6) Stuff with a spoon of paneer filling and seal it like potli
7) Deep fry the potlis till they turn brown ans crisp
8) Serve them hot with Tomato sauce or any other dip

Chyawanprash
Chyawanprash is a delicious nutritive jam that has been used in Ayurveda for thousands of years, offering a wide range of health benefits

Chyawanprash is a very nourishing, anabolic preparation that is heating, heavy and oily. Provided digestion is strong, it builds strength and mass without aggravating kapha.2 Actually, chyawanprash pacifies vata, pitta, and kapha and is considered a rasayana (rejuvenative) for all of the tissues in the body. Chyawanprash is said to support healthy aging and to promote beauty, intelligence, and memory.1 It is also a tonic for the heart and it has a general affinity for the digestive, excretory, urinary, respiratory, and reproductive systems

Generally it is made up of 37 different ingredients.  We could find some 24 main jadi butis from the Pansari Shop

You can find most of the ingredients at Pansari shops of your cities


Ingredients

500 Gm Amla (Gooseberries)
500 Gm Ghee
500 Gm Honey + Jaggery

20 Gm Cardomom powder
10 Gm Triphla powder
10 gm Bansan Lochan
10 Gm Ginger powder (sunth powder)
5 GM Bay leaves
5 gm Clove
1 stick of Cinnamom
Few strands of Kesar/Safron
5 Gm Nutmeg powder (Jaifal)
10 Gm Pepper
10 Gm Lindi pepper
5 Gm Nagkesar
5 gm Mrigashruga Bhasma
5 gm Prawal Bhasma
5 gm Kamarkas
5 gm Ashwagandha 
10 gm Fennel seeds
5 gm Agar Gathu
5 gm White Musli
5 gm Shankhapushpi
5-8 Badam powder/Almond

Method
1) FIrst Pressure cook the Amlas for about 3-4 whistles and then cool them and remove the seeds. Make a puree from it
2) In a pan dry roast all the powder ingredients and rind them to form a smooth dust powder
3) In another pan add the ghee and add the Powder and cook for about 2-3 minutes
4) Add the Amla puree and keep stiring
5) Add honey and jaggery and mix them well till the jaggery disolves 
6) Cook the chyawanprash for about 2-3 more min and let it cook
7) Store it in air tight jars
8) I would suggest to refrigerate it since we have made it using ghee and no preservative

Sarson Saag with Makki Roti
Served with Muli Bhaji and given a Dum by smoked coal

Ingredients
For Sarson Saag

2 cups Sarson leaves (Mustard leaves washed and chopped)
1 cup Spinach leaves (Washed and chopped)
1 big onion chopped
1 tbspn Garlic paste
1 tbspn ginger chili paste
Salt for taste
2 tbspn Oil
1 tspn Cumin seeds
1 tspn Turmeric powder
1 tspn Corriander powder
1 tspn Cumin powder
2-3 big pieces of Coal for Dum
One big Earthern Pot for cooking Vegetable (Optional)

For Makki Roti
2 cups Maize flour
1/4 cup All purpose flour
1 tspn salt
1 tspn Carom seeds
1 tbspn Oil
3- 4 cups water (as needed since Maize flour absorbs lots of water)
Ghee/clarified butter to roast it
Earthen Pan for roasting

Method
1) In a pan add oil and add cummin seeds and heat it to splutter
2) Add pinch of asofetida and then add onions, garlic, ginger, chili paste
3) Saute them well till they starts leaving oil
4) Add turmeric powder, Cumin powder, Corriander powder
5) Meanwhile in a big vessel add the leaves and boil them for 5 min, immediately move them to Cold water and drain the water.. Then grind the leaves and make a pste
6) Now add that paste to the pan of masalas
7) Finally add salt and cook it for next 5 minutes
8) For Makki Roti, first mix all the dough ingredients and make a soft smooth dough
9) Make some 7-8 equal sized balls and roll each of them on plastic sheet so that they wont stick on slab
10) On the hot earther pan , place the roti and roast it using Ghee till it shows the brown marks 
11) Serve the hot Makki rotis with Sarson Saag and Radish Salad

Chocalate walnut muffins

Ingredients
1 cup wheat flour
1/4 cup compound chocalate(melted in milk)
1/4 tspn baking soda
1/4 tspn baking powder
1/4 cup jaggery powder
1/4 cup chopped walnuts
1 cup milk
2 tbspn butter

Method
1) First whisk butter and sugar
2) Then add vanilla essence to it
3) add the melted choc and other ingredients and mix it thoroughly
4) add chopped walnuts
5) pre heat the oven at 220C for 5 min
6) pour the batter in muffin liners and bake them @180C for 20-25 min

Milagu Kuzambu

Ingredients
1 cup tamarind pulp
1-2 red chillies
1/2 tspn gram daal
1/2 tspn Rasam powder
1/2 tspn turmeric powder
1/2 tspn red chilli powder
1 tspn salt
4-5 curry leaves
1 tbspn jaggery
2 tbspn Gingly oil
1/4 tspn asofetida

Method
1) In a pan add oil and add 1 tspn mustard seeds
2) once they splutter, add hing , curry leaves, gram daal, turmeric, chilli and rasam powder and saute for 1/2 min
3) Now add the tamarind pulp
4) Then add salt and finally add jaggery and cook this for 2-3 min
5) Mix this with plain rice and relish with some onions

Hassleback Potatoes

Ingredients
3-4  washed medium sized potatoes
2-3 tbspn olive oil
Salt to taste
1/2 tspn peprika
1 tspn mixed herbs

Method
1) first cut the potato from.one side into 1/2 cm far and 3/4 deep
2) In a bowl prepare a marinade by mixing oil salt herbs and peprika
3) Brush the marinade on the potatoes
4) Now place them on a baking tray and bake them at 220c for 20-30 min till they turn brown

Undhiyu

Ingredients
2-3 medium sized potatoes
300 gm Broad green beans
2 cups Fengreek (washed and chopped)
300 gm Purple Yam
4-5 Small green Brinjals
1 cup Corriander (washed and chopped)
3 tbspn Garlic
1 tbspn Green chili paste
Salt for taste
2 tbspn sugar
1 medium sized Sweet potato
1 lemon
1 tbspn Turmeric powder
1 tbspn Red Chili powder
1 tbspn Corriander powder
1 tbspn jeera powder
1 cup oil
1/4 cup water
1 cup Gram flour
1 cup Wheat flour

Method
1) For making muthiya, in a bowl add chopped fenugreek leaves, gram flour, wheat flour, pinch of soda, salt, sugar, ginger, garlic chili paste, turmeric powder , 1 tbspn oil and then make a soft dough. Make equal sized soft balls and deep fry them till they turn brown
2) Now in another bowl take the corriander, 1 tbspn sugar, salt,1 tbspn ginger garlic chili paste. And mix thoroughly
3) Do cross cut in the Brinjal and potatoes and fill them with the above mixture
4) Now add the Purple yam pieces and potatoes and the Green broad beans to this 
5) Now in a Pressure cooker, add 1 cup oil, add 1 tspn carrom seeds
6) Add 1 tspn Asofetida
7) Add the marinated mixture of vegetables and the deep fried Muthiyas
8) Add 1/4 cup water and cover it with lid
9) Cook for 1 whistle 
10) Serve it hot with Puris and Shrikhand

Tomato Ghee Upma
Ideal dish for winters

Ingredients

1 cup Semolina (Chiroti Soji)
1/4th cup curd
1 Tomato (Chopped finely)
1 Onion (Chopped finely)
2 Green Chillies 
1/2 tspn ginger paste
1/2 tspn Garlic paste
1/2 tspn mustard seeds
2 tbspn Ghee / Clarified butter
Salt to taste
1/4th tspn Turmeric powder
1/4th tspn Chili powder
Curry leaves


Method
1) First in a pan roast the Semolina well for 2-3 minutes
2) Then in another pan add ghee, and add the mustard seeds
3) Once they splutter, add chillies, ginger, garlic and onions and saute well
4) After say 1 minute, add the tomatoes and saute this for about 2-3 minutes
5) Then add salt, tumeric powder, chili powder, curd and finally add the roasted semolina
6) Add about one glass of water and close the pan with a lid and let it cook for about 2 minutes till the water is soaked and you get a rich aroma

Grilled Paprika Sticks
(A wholesome healthy breakfast option with lots of veges , cottage cheese and olive oil with a dash of paprika)

Ingredients

6-7 small pieces of cottage cheese
Medium chopped Peppers
Sliced Onions
5-6 Small sized Potato patice
Salt
1 tbspn Olive oil
1/2 tspn Paprika

Method
1) In a pan, add olive oil and place the vegetables
2) In a skewer stick place one piece of paneer , then place the patice, and keep doing this alternately 
3) Place the skewer sticks on grill pan
4) Grill for 3-4 minutes on one side and flip all elements
5) Sprinkle some salt and the paprika on the platter
6) Serve hot with some Mint chutney

Coconut cookies

Ingredients
1 cup Wheat flour
1/2 cup Butter
1/2 cup sugar
1/2 cup desiccated  coconut
1/4 tspn baking powder
1/8 tspn cinnamon powder

Method
1) In a bowl beat the butter and sugar
2) To that add vanilla essence, coconut, baking powder and flour and mix thoroughly
3) If you find it not binding then add 1-2 tbspn milk and form a stiff dough
4) Pre heat the oven for 5 min at 250C
5) Give desired shape to the cookies and place on a baking tray
6) Bake the cookies for about 20-25 min at 180C
7) Store the cookies in air tight contrainer

Mexican paneer wraps
(Mcdonald style)

Ingredients
For Paneer Patice
4-  3 inch paneer slices
2 tbspn bread crumbs
4 tbspn Corn flakes
4 tbspn All purpose flour
2 tbspn Corn flour
salt
1 tspn Peprika

For Chipotle sauce
1/2 cup Mayonise
1 tbspn Tomato sauce
1 tspn onion powder
1 tspn garlic powder
1 tspn oregano
1 tbspn Red chili paste (Chipotle chilies if available)
1 tbspn butter

For Tortillas
1 cup All purpose flour
2 tbspn milk powder
1 tbspn butter
salt
1/2 cup water

For fillings
Few Lettuce leaves
1 chopped onion

Method
1) For Paneer Patice, cut the paneer into 3 inch slices
2) In a bowl make a slury by adding All purpose flour, corn flour, salt, peprika
3) In another plate mix the corn flakes and bread crumbs 
4) Dip the Paneer slice in the slury then coat with the crumbs
5) Keep it in refrigerator for about an hour
6) Then deep fry the patice till they turn brown and crispy
7) Remove on the absorbent paper
8) Now make the Tortillas by mixing the flour, salt, milk powder, butter and milk and make soft dough
9) Make 4 equal sized balls from the dough and roll them into 8 inch Tortillas
10) Roast them on the Pan for about 2 minutes on both sides
11) Now make the chitpole sauce by blending the mayonise, onion powder, garlic powder , tomato sauce and make a sauce
12) Now assemble the Wrap 
13) Take on Tortilla and spread the chipotle sauce on one side..
14) Put some lettuce leaves and onions
15) Then place the paneer patice over it and fold like an envelope and seal using the sauce 
16) Brush some butter on the wrap and grill it for about 4-5 minutes
17) Serve it hot with Tomato sauce 

Khasta Kachori
(Urad Daal filling)

Ingredients
1 cup Urad Daal / Mung daal (soaked for one hour)
1 tspn Garam masala
1 tspn salt
1/2 tspn mustard seeds
1/2 tspn Fennel seeds
1/2 tspn Cumin seeds
1/4 tspn chili ginger paste
1/4 tspn Turmeric powder
1/4 tspn red chili powder
1/2 tspn Amchur powder
4 tbspn Gram flour
Pinch of Asofetida

For Dough
2 cups All purpose flour
4 tbspn Oil or ghee
Salt to taste
1/4 cup water

Method

1) First soak the Urad daal for an hour and then drain the water 2-3 times
2) In a cooking bowl, add the urad daal and about 3 cups water and boil for about 5 minutes
3) Drain the water and dry the Daal
4) In a pan , add  1 tbspn oil, mustard seeds, corriander, cumin and fennel seeds and saute them for about half a minute
5) To that add the ginger chili paste, other dry spices and then add the cooked daal
6) Add about 4 tbspn Gram flour and roast for about 2-3 minutes till the mixture turns dry
7) Cool the mixture
8) Now mix the oil with flour and salt in a bowl and slowly add water to that and form soft dough
9) Make sure the dough in not very tight
10) Make about 10 -12 equal sized balls from dough
11) Take one ball and roll it to about 4-5 inch and then fill it with about 2 tbspn mixture
12) Seal it from the edges and press them to make them flat
13) Deep fry the kachoris at medium flame twice to make them crispy 
14) Serve them hot with chutney and tea

Jam filled Thumbprint cookies

Ingredients
1/2 cup Fruit Jam
1 cup All purpose flour / wheat flour 
1/2 cup butter
1/2 cup sugar
1/4 tspn vanilla essence
1/4 tspn Baking powder
1 tbspn milk

Method
1) First beat the butter and sugar and then add essence, baking powder and flour to it
2) Mix it thoroughly to form a soft dough
3) If needed you can add milk to make it soft
4) Now take small balls of pebble size and punch it on top using thumb
5) Make all such balls and keep them on a baking tray over butter paper
6) Bake the biscuits for about 20 min at 180C in a preheated oven
7) Dont over bake the cookies
8) Cool them down on the wire rack
9) Finally using a piping bag fill them with jam 
10) Store them in air tight container 

Falafel with Hummus dip

Ingredients
2 cups Chickpeas (soaked overnight)
1 small onion copped finely
1 tspn chopped garlic
1 tbspn Parsley
2 Green chillies
1/4 tspn corriander powder
1/4 tspn pepper powder
1/4 tspn cumin powder
1/4 tspn turmeric powder
1/2 lemon 
salt for taste
2 tbspn All purpose flour
Oil for frying

For Hummus
1/2 bowl Chickpeas
2 tspn olive oil
3 tbsn Sesame seeds
3 cloves of garlic
1/2 lemon
salt for taste
1/4 tspn cumin powder
Dash of paprika

Method
1) For making falafel first soak the chickpeas overnight in water
2) In a grinder add the chickpeas, parsley, onions, garlic, chilies, and other spices
3) Grind them to make a smooth paste
4) To that add the All purpose flour and mix thoroughly
5) Now make small balls from that mixture
6) Heat some oil in a frying pan. Then slowly add the falafel balls and fry them at medium flame till they turn brown
7) For the Hummus dip, grind the chickpeas, sesame seeds, garlic and other dry spices along with olive oil to make a smooth paste
8) Serve the Falafel with the Hummus dip. You can even wrap these falafel into Tortillas 

Mexican flavor Potato Pop-ups

Ingredients
2 Large potatoes (boiled and mashed)
4 tbspn corn flour
salt to taste
Mexican seasoning
Pepper powder
Oil for frying

Method
1) First of all boil the potatoes and mash them finely
2) To that add the corn flour , salt, seasoning and mix thoroughly
3) Make a dough and roll out into a square.
4) Cut that into small squares and refrigerate it for about 30 min
5) Now in a pan add oil and heat it
6) Deep fry the pops once for a minute and take them out on absorbent paper
7) After 5 min again deep fry them and make them light brown and crispy
8) Again take them out on absorbent paper
9) Sprinkle some pepper and seasoning on pops and serve with any kind of dip

Butter chocolate cookies

Ingredients
100 gm unsalted butter
100 gm All purpose flour/ or wheat flour
1 tspn vanilla esence
1/2 cup powder sugar or brown sugar
1/4th tspn Baking powder
2 tbspn choco chips
1 tbspn milk

Method
1) First beat the butter  and sugar together for about 2-3 minutes
2) Then slowly add essence, flour, baking powder, milk choco chips
3) Then take a scooper and drop a ball on a parchment paper
4) Place the balls at some distance
5) Preheat the oven for 5 min at 250C
6) Bake the cookies for about 15 min at 180C
7) Cool them down on the wire rack

Coimbatore style Sambhar

Ingredients

1 big onion
1 Tomato
1 Drumstick cut in four pieces
1 cup boiled lentils (Tuvar Daal )
1/2 cup curry leaves
1 tbspn Coriander seeds
1/2 tbspn Cumin seeds
1/4 tbspn Fenugreek seeds
Salt to taste
1 tbspn Tamarind paste
1/2 tspn turmeric powder
1/2 tspn red chili powder
3-4 soaked red chillies
1/4 cup grated coconut
1/2 tspn mustard seeds
3-4 tbspn gingly oil
1 tbspn Ghee

Method
1) Soak and boil the Lentils
2) In a pan boil the cut vegetables - tomatoes, onions, drumstick for about 10 minutes
3)In a pan add 1 tbspn gingly oil and add cumin seeds, coriander seeds, fenugreek seeds, hing, red chilies, coconut and roast them for about one minute
4) Grind this to form a smooth paste
5) Now in a separate pan add 2 tbspn gingly oil and then add mustard seeds and let them splutter. 
6) Then add the curry leaves and the sambhar masala paste which we have made
7) To that add tamarind paste and boiled vegetables
8) Then add salt and boiled lentils and add around one glass water and stir it for about 5 minutes
9) Finally top the sambhar with 1 tbspn Ghee
10) Serve it hot with rice 

Anjeer Dry fruit rolls

Ingredients
8-9 Anjeer (Dry Fig)
8-9 Dates (seedless)
1/2 cup coarsely chopped dry fruits (Almonds, Pista, Cashews)
1/4 tspn Cardamom powder
1 tbspn Ghee / clarified butter
2 tbspn Milk 
2 tbspn poppy seeds for covering

Method
1) First soak the Anjeer and Dates in warm milk for about an hour
2) Then blend them after draining the milk and form a smooth paste. Make sure you remove all the milk otherwise it will be like liquid paste
3)  In a pan add ghee and heat it and then add the Anjeer Date paste
4) To that add the cardamom powder and dry fruits
5) Stir it for just 5 minutes
6) Turn of the stove and let it cool for 5 minutes
7) Form cylinder from that mixture and coat the cylinder with Poppy seeds
8) Refrigerate it for about 30 minutes 
9) Then cut the cyclinder into thick coin shape

Bajri Makai Vada
(Pearl Millet vada)

Ingredients
1/2 cup Bajra Flour
1/2 cup Maize flour
2 tbspn Wheat flour
2 tbspn oil
1/2 cup curd
1 tspn Ginger chili paste
salt to taste
1/4 tspn Garam masala
1/2 tspn sugar (optional)
1/4 tspn turmeric powder
1/4 tspn cummin powder
Oil to fry
1/2 tspn sesame seeds

Method

1) In a bowl mix all the ingredients -flour, spices, salt, sesame seeds, oil, chili ginger paste
2) Form a soft dough using curd
3) Now make some 10 small size balls from dough
4) Flatten the balls to form flat puris
5) Deep fry the vadas at medium flame till they turn brown 
6) Serve them with Curd or any chutney

Kutchi Dabeli
A traditional Kutchi dish with spicy Potato filling within the soft pillow Buns

Ingredients
1 cup mashed potatoes (boiled and peeled)
2 tbspn Pomegranate 
1/2 cup roasted peanuts
1/2 cup sev
4-5 soft buns (you may select burger buns also)
1/4 tspn turmeric powder
1/4 tspn chili powder
1/2 tspn Dabeli masala
salt to taste
1/2 cup chopped onion
1 tspn garlic paste
1-2 tbspn oil/butter

Method
1) First boil and peel the potatoes to form one cup pulp
2) In a pan add 2 tbspn oil/butter and add onions and garlic paste. Saute it for 2 min
3) Add the roasted peanuts and then add the spices to it
4) Add salt and then add the mashed potatoes to it.
5) Mix it thoroughly and cool it down
6) To that add the pomegranate and sev
7) Now cut the buns from middle and stuff the mixture inside
8) On a pan put the dabeli and apply some butter on top and roast it for a min
9) Server it hot with Green chutney and Tamarind chutney

Dahi Vada

Ingredients
1 cup Urad Daal (soaked for 4-5 hours)
2 green chilies
1/4 tspn ginger paste
salt for taste
Oil to fry
2 cups Curd + 1/2 cup water (mix and dissolve some salt and sugar in this)
Spices to sprinkle: Pepper powder, Blacksalt, Cummin powder, Red chili powder

Method
1) First soak the Daal for 4-5 hours and then grind it to form a smooth paste. Make sure you dont add extra water during grinding
2) Now add salt, green chili paste and ginger paste to batter and leave it aside for about one hour
3) Add pinch of cooking soda
4) Meanwhile mix curd and water and form a smooth paste. Add 1 tspn sugar, 1/4 tspn salt and mix it thoroughly
5) In a pan add oil and heat it for boiling process
6) Now take the daal batter in your hand (a lemon size scoop), punch it in center to form a whole.
7) Slowly slide this balls along with whole in the hot oil
8) Follow the same process for all the scoops and fry them at high flame till they turn crispy and golden
9) Now take a bowl of water and drop all the vadas in this water so that all the oil gets drained into the water. Squeeze the water out of vada. they becomes soft and spongy now
10) For serving, take about 2 ladle of curd mixture. Add 2-3 vadas to it. Sprinkle the dry spice powder on this. Garnish with some Sev or Coriander leaves

Tava Pulao
Spicy rice dish loaded with lots of vegetables

Ingredient
1 cup soaked Basmati Rice (Boil it for about 15 minutes along with some salt)
1 cup chopped capsicum
1/2 cup blanched green peas
1 chopped tomato
1 chopped onion
1 tbspn garlic ginger paste
1/2 cup chopped and blanched carrots
1 tspn Pav bhaji masala
1/2 tspn turmeric powder
1/2 tspn red chili powder
1 tspn salt as per taste
1 tspn lemon juice

Method
1) First blanch some green peas, carrot for about 5 minutes
2) Also boil 1 cup basmati rice so that the each rice seeds will grow in size
3) In a pan add 1 tbspn butter and 1 tbspn oil and add 1 tspn jeera 
4) Then add onion , ginger garlic paste and saute them well
5) Add tomatos and saute them for abot 2 minutes
6) Then add all the spices and cook it for about 2 more minutes till they start releasing butter 
7) Then add capsicum and other blanched vegetables and cook for 2 more mintes
8) Add salt and then add the cooked rice
9) Mix them thoroghly and serve it hot with some Raita and onions

Dudhi Halva
Bottle gourd Halva

Ingredients
1 Kg grated Bottle gourd (Grated, washed and soaked in cold water)
1 cup milk powder
1/2 cup milk
1 tspn cardamom powder
1 tbspn chopped almonds
1 tbspn chopped pista
Saffron stands
1/3 cp castor sugar (you can add or remove the quantity based on the sweetness level you want)
1 tbspn Ghee

Method
1) In a pressure cooker, add ghee, bottle gourd and milk
2) Boil it for one whistle
3) Then open the lid and add the milk powder, sugar cardamom powder and keep stirring it for about 15 minutes till all the liquid boils and burns and forms a thick paste
4) You can add some Rose essence to enhance the taste
5) Then add the chopped nuts
6) Cool it down and give desired shaped and garnish it with some nuts and saffron strands

Sandwich Chum Chum with Kesar cream filling

Ingredients
2 Ltr of Milk
1 tbspn lemon juice
1 cup sugar
4 cups water

For Cream filling
4 tbspn milk powder
12 tbspn milk
Strands of kesar/safron
1 tbspn ghee

Method
1) In a big vessel start boiling milk
2) Slowly start adding the lemon juice, gradually and not one at a time. Keep stirring when u add the drops
3) Keep stiring till it curdles and forms the paneer
4) Now cool down the curdled milk
5) Take a muslin cloth and strain the curdled milk 
6) Strain all the excess water from the paneer
7) Now release the paneer from cloth on a plate
8) In a grinder, churn the paneer to form smooth paste. You can even do this process with hands but that takes lot of time and efforts :)
9) Then form very small balls (Marble size)
10) On the other hand start making the sugar syrup by boiling it at high flame(sugar + water)
11) Start adding the balls into this boiling water
12) Cover the vessel with a lid
13) Make sure you choose a wide and deep vessel for this process since the flame will be high and the balls have to dip completely below the foam of sugar to get double in size
14) This will take about 10 min for the balls to increase into double the size
15) Then turn off the flame and let the balls cool in the same syrup
16) Meanwhile, in a pan add ghee, milk powder and safron +milk and keep stiring well
17) After 5 minutes it will become a thick paste
18) Let it cook for sometime so that it becomes like a soft dough
19) Now cut the cham cham balls from center and fill it with the kesar cream and garnish with some dry fruits of your choice
20) Serve it chill