Punjabi Phirni

Other ingredients:
• a few Kesar
• 1 ltr Milk
• 4 tbsp long grained Basmati Rice
• 6 tbsp sugar

For The Garnish:

• Dry roast the Kesar in a pan for 20 seconds. Add 2 tbsp of milk and keep aside.
• Soak basmati rice in water for about 1 hour.
• Drain, wash and drain again. Pat dry on an absorbent kitchen towel and blend in a mixer to a coarse powder.
• Add ½ cup of milk and mix well to make a paste.
• Boil the rest of the milk and gently stir in the rice paste.
• Cook for about 15 minutes on a low flame, while stirring continuously.
• Add the sugar and kesar mixture and simmer for a few minutes.Refrigerate for at least 2 hour.
• Serve chilled garnished with almonds, pista and kesar.

Mushroom kofta in tomato gravy

• Finely chopped Palak
• Finely chopped garlic
• 1 cup crushed cottage cheese
• 7 big tomatoes
• 4 sticks cinnamon
• 2 tsp garlic paste
• 2 tsp ginger paste
• 4 green chillies
• 1 tsp black peppercorns
• 1 cup of cashew nuts
• 1/2 tbsp wheat flour
• 1 tsp jeera powder
• A pinch of cinnamon powder
• 1/2 cup of cream
• 1 tsp chilli powder
• 2 tbsp desi ghee
For the filling:
• 2 tsp ginger paste
• 1 cup white button mushrooms
• 10 finely chopped green chillies
• 1 tbsp lemon juice
• 2 tsp honey
• Cooking oil
• salt to taste
• water as required

• Wash and Cut palak leaves. take pan and heat oil, add garlic, palak and salt.
• Add paneer, corn flour, wheat flour and salt. mix it with Palak and make dough. flatten the dough and make small koftas.
For the filling:
• Take oil in a pan, add ginger paste, green chillies, finely chopped white button mushrooms and salt. saute and remove from fire.
• Add lemon juice and honey and mix well.
• Now put the filling inside the koftas, seal the edges and fry them.
For the filling:
• Chop the green chillies. cut the tomatoes into quarters.
• Take desi ghee in a pan, add cinnamon, garlic paste, ginger paste, black pepper corns, tomatoes and salt and saute.
• Now add water and leave it to simmer. once the puree is completely cooked, leave it to cool and extract the juice.
• Take oil in a pan, fry cashew nuts. mix them with cold water and grind them to make a soft paste.
• Heat desi ghee in a pan and add garlic paste and ginger paste. when garlic turns brown, add tomato puree, cashew paste and jeera powder.
• Stir and leave it to simmer.
• Now add cinnamon powder, cream and red chilli powder. stir well and add the koftas.
• Cook for some time and serve hot.

Punjabi Chole

• 1 cup dried small chickpeas (chole)
• 1 green chilli, slit
• 1 tsp dhania powder
• ¼ tsp lal mirch powder
• ½ tsp turmeric powder
• 1 tsp garam masala powder
• ½ tsp amchur powder
• a pinch of hing
• rock salt as required
• 2 cups water to be added later
• 1 medium size onion finely chopped
• 2 medium size tomatoes finely chopped
• ½ inch ginger finely chopped
• 3-4 garlic cloves finely chopped
• 1 green chili finely chopped

• First soak the chickpeas in water for 7-8 hours.
• Cook the soaked chole with water and little salt in a pressure cooker.
• Once the chole get properly cooked strain them and keep aside.
• In a blender make a fine paste of the onions, tomatoes, ginger, garlic and green chili.
• Heat some oil in a pan and fry the whole garam masala spices in the oil.
• Add the onions, tomatoes, green chilies paste and saute them all till the oil leaves from the sides of pan.
• Stir the paste gently and make it sure that the paste does not stick to the pan.
• Once the paste get properly cooked add all the dry spice powders.
• Saute for a couple of minute and then add the chole in it and cooked it properly.
• Pour the required amount of water and salt and stir chole on a low flame for 15 minutes Stir the pan occasionally.
• Garnish chole with coriander leaves slit green chilies and garam masala powder.
• Serve chole with onion slices, lemon wedges along with bhatura.

Dahi Vada Recipe

For The Vadas:
• 1/2 cup urad dal , soaked for 3 hours and drained
• 2 tsp roughly chopped green chillies
• 2 tsp roughly chopped ginger (adrak)
• salt to taste
For The Topping:
• 1 1/2 cups dahi
• 1 1/2 tbsp powdered sugar
• chilli powder for sprinkling
• 2 tbsp khajur imli ki chutney
• roasted jeera powder for sprinkling
• sanchal for sprinkling

For The Garnish:

• Combine the urad dal, green chillies, ginger and salt in a mixer and grind to a smooth paste.
• Divide the batter into 6 equal portions and keep aside.
• Heat the oil in a deep non-stick pan and deep-fry vadas at a time till they turn light golden brown in colour from all the sides.
How to proceed:
• Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside.
• Take enough water in a deep bowl and soak the vadas in it for 10 minutes.
• Squeeze out all the excess water from the vadas and level lightly between your hand.
• Arrange vadas on a serving dish and top with half the sweetened Dahi mixture.
• Top with a little chilli powder, 1 tbsp of khajur imli ki chutney, a little cumin seeds powder and black salt.
• Serve immediately.

Palak Biryani

Other ingredients:
• 1 cup Basmati rice Basmati Rice
• 1 1/2 cup Palak
• 1/2 cup Coriander leaves
• 2 Green chillies
• 1 tsp Ginger garlic paste
• 2 Onions
• 2 tomatos
• 1/2 tsp chilli powder
• 1/4 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1 tsp Garam masala powder
• 2 Cloves
• 1/2″ piece Cinnamon
• 3 Cardamom
• 4 tsp Oil
• Salt to taste

For The Garnish:

• Soak the rice for half an hour and dain and keep aside.
• Chop palak and coriander leaves.and grind them to a smooth paste.
• Finely chopped onions and tomatos.
• Heat the oil in a kadai. add the cloves, cinnamon and cardamom.
• Add onions and cook light brown. and after add ginger garlic paste.
• Add all dry spices and tomatos mixed well until tomatoes are soft and pulpy.
• And after add spinach paste and fry well.
• And rice and as you required.
• Low flame cook until rice done.
• Garnish with onion and tomato.

Upma Recipe

Other ingredients:
• 1 cup rava Rava
• 1 chopped onion
• 2 chopped green chilly
• 1 cup rava Chana Dal
• 1 cup rava Urad Dal
• ½ inch ginger grated
• 2.5 cups water
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 1 sprig of curry leaves
• 10 to 12 cashewnuts
• sugar add as required
• 2 tbsp oil or ghee
• salt as required

For The Garnish:

• Heat kadai first. add 1 cup rava. Begin to roast the rava.
• The rava grains should become fragrant and start to look dry, separate and crisp.
• Switch off the flame and then add the roasted rava in a plate and keep aside.
• In a pan, heat 2 tbsp ghee or oil add 1 tsp mustard seeds.
• Now add the cumin seeds along with chana dal and urad dal and add cashews.And Fry till they begin to brown a bit
• Now add the finely chopped onions.then add the chopped green chilly, ginger, curry leaves. cooked for a minute.
• Then add water to this mixture. add salt as required. and after add sugar as required.
• When the water comes to a rolling boil, lower the flame to its lowest. then add the rava. Once you add the rava, stir immediately.
• Quickly stir and mix well. the rava grains absorb water and thus swell and get cooked.
• Cover and allow the rava upma to steam for 2 minutes on the low flame ,then switch off the flame. here the rava is cooked and the upma is ready.
• Lastly add about 2 tbsp chopped coriander leaves.
• serve upma with coconut chutney.

Sambar Recipe

For sambhar powder:
• 1 tbsp chana dal
• 1 tbsp sukha dhaniya
• ½ tbsp urad dal
• ½ tsp jeera
• ¼ tsp methi seeds
• 3 red chillies
Other ingredients:
• ¾ cup Toor Dal
• 2 cups water to cook Toor Dal
• Lemon sized ball of Imali
• Salt as needed
• 12 to 15 sambar onions
• 6 to 8 beans
• 1 medium carrots
• 1 large chopped tomato
• 1 tsp turmeric
Tempering:
• 2 sprigs curry patta
• 1 red chilly broken
• ¾ tsp cumin
• ¾ tsp mustard
• pinch of methi
• pinch of hing

For The Garnish:

• Wash dal with 2 cups water and 2-3 whistles of pressure cooker.and mash Toor dal as you want.
• Soak imali in little hot water, compress the pulp. Keep this aside.
• Dry roast the ingredients for sambar powder make a powder.
• Add oil to a pot and heat up. allow jeera, mustard and methi to splinter. Add lal mirch, curry
  patta and hing. Set aside half the tempering if you wish to add at the end.
• Add veggies and saute for 2 to 3 minutes.
• Add sambhar powder and cook for a minute.
• Water and cook until the vegetables are soft cooked.
• Add filtered tamarind and Toor dal. Stir and bring it to a boil.
• Add the rest of the tempering and coriander leaves.
• Serve hot with idli.

Rajasthani Dal Dhokli Recipe

For Dhoklis:
• 1 cup Wheat flour
• 1 tsp Red Chilli powder
• Salt to taste
• 1 tsp Cumin seeds
• 1 tsp Garam Masalapowder
• 2 tsp Ghee
• Water as per need
For Dal:
• 1 cup Toor Dal
• 1 cup Moong dal
• 2 tbsp Ghee
• 1 tsp Mustard Seeds
• 1/2 tsp Cumin seeds
• 1 tsp Garam Masala
• 1 Onion (chopped)
• 1 Tomato (chopped)
• 1 tsp Red chilly powder
• 1 tsp Turmeric powder
• Salt
• Coriander leaves (chopped)

For The Garnish:

• Take the wheat flour, red chilli powder, garam masala powder, salt and cumin seeds.
• Add the ghee and water and mix everything into a smooth dough.
• Make small balls from the dough and press dough with your palm to form a ball.
• Make a hole in the centre of the pressed wheat dough discs and keep aside.
• Also, cover the rolled dhoklis.
For Dal:
• Wash and soak the dals together for 2 hours.
• Drain the water and pressure cook the dals together in 4 cups of water with turmeric powder and salt.
• Keep aside until the dals gets cooked.
• Take a pan. Heat the ghee and add the mustard seeds and cumin seeds crack.
• Add the chopped onions and chopped tomatoes and cook for a few minutes.
• Now, add the cooked dal, garam masala powder and red chilli powder and cook everything in medium mode.
• Now, add the already prepared dhoklis to the cooking dal and let them for at least 20 minutes.
• Finally, add the coriander leaves.
• Enjoy warm with more coriander leaves.