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

Paneer Bell Pepper Bombs

Ingredients

1 boiled potato

1 cup grated paneer (cottage cheese)

1 cup mix bell peppers (green, yellow and red)

1 tspn Garlic chili paste

1 small onion chopped

1 tbspn chopped corriander

salt to taste

pinch of garam masala

3 tbspn bread crums

2 tbspn gram flour + 1 tbspn corn flour to make slurry

1/2 cup water

1 tspn oil

2 tbspn grated Mozzarella cheese (optional)

Method

1) In a pan add some oil

2) To that add the chili garlic paste, onions and bell pepper and saute them for 1 minute

3) Add garam masala, corriander, cheese

4) Turn off the stove and let it cool

5) Mix it thoroughly with hands and make small balls

6) Now coat the balls with some corn flour and dip in the slurry and then coat it with bread crums

7) Place the balls in refrigerator for about one hour

8) Now deep fry the balls at medium flame till they turn brown

9) I have baked these balls in oven by apply very less oil on the outer layer

10) Serve them hot with any sauce of your choice

Vada Pav

Indian Fast food... Brother of Burger i call it.. But far more spicy tasty and lip smacking

Ingredients
3-4 Pavs (or burger buns)
2 boiled potatoes
1 tspn ginger garlic chili paste
1 tbspn chopped corriander
1/2 cup Gram flour (Besan)
1 tbspn oil for tadka
1/4 tspn Mustard seeds
2 cups oil for frying
salt as per taste
1/4 tspn turmeric powder

For dry garlic chutney
2 tbspn roasted peanuts
3 tbspn garlic paste
1/4 tspn salt
3-4 dry red chillies
1/4 tspn oil

Some green chilies to add spice to the vada pav (optional)

Method
1) First mash the potatoes in a bowl
2) In a pan , add 1 tbspn oil and then add mustard seed
3) once they splutter, add pinch of hing, ginger, garlic,chili paste and turmeric powder
4) Saute for few seconds and immediately add the mashed potatoes
5) Add salt and turn off the flame and mix well
6 ) Let the mixture cool
7) Meanwhile mean a slurry by mixing gram flour, salt, turmeric and water and mix it thoroughly
8) Make small sized balls of the potato mixture
9) Pour 2 cups oil in the frying pan and turn the stove on
10) Now dip the potato balls in slurry and fry them at medium flame till they turn brown
11) For assembling the vada pav, cut the pav horizontally from center and apply some green chutney and tamarind sweet chutney on inner size
12) Place the vada on it. Sprinkle the dry garlic powder
13) Then close the upper layer and press it 
14) You can even toast the vada pav using a cube of butter on a pan and serve it hot

Hope you would have a spicy treat by cooking this dish at home
Since i m a hardcore baker, i had made the pav at home.
I shall be sharing the pav recipe soon