Sandwich (Onion-Tomatoe-green-chillies)

Vegetarian French Toast

Wada sambar chutney

Aaloo paratha

Juar jo Dodo (Jowar phulka sindhi style)

Ingredients:

21/2 cups Jowar flour

1 cup water

1/2 cup chopped onions

1 tb.sp jeera (cumin seeds)

3-4 chopped green chillies

3-4 cloves garlic with stalks

Handful of chopped cilantro leaves

salt

Sesame Seeds 

Make dought of all the above in a large bowl add a tb.sp of oil at the end of kneading , break into 8 small balls make a round chapati on your hand without using roll pin. Drizzle some oil on the griddle and make it thin by tapping it on the griddle until it is thin and round. Spinkle some Sesame seeds on it when the upper side is still not cooked. Drizzle some oil from time to time, cook till it is reddish, serve with curd or onion pickle.

Moms Khus-khus paneer gravy

khus khus paneer gravy(for 4 people)

2 table spoon khus khus

1 Tspoon zeera

6 cashews

1 daal chini

2 lavang

2 choti ilaichi

2 full red chilly 

ginger

garlic

3 tomatoes

Roast above separately untill brown

grind them together not so finely

oil tej pata add the above paste.

saute until it leave oil

add masalas (if you have added full red chilly in the paste do not add red chilly powder)

add water  and serve with paneer or mushroom or veggies

Saag kachori

Ingredients:

Salt, 

zeera pwd

black salt

black pepper 

red chillies

haldi

sauf

moong daal soaked, half cooked and saute in oil with above.

Make poorie doug with this filling. 

Best served with potaoe sabji made with above masalas.

Baked Kachoris(Moong daal)

Masala:- 

Oil (cold)

1 cup moong daal(Soaked and hald cooked)

1/4 Besan

Zeera Full

Dhaniya Full

Sauf Full

Black pepper Full

Red Chilly Pwd

Garam Masala 

Amchur

Hing Pwd

Salt

Pinch of soda

Saute Besan till brown in some oil, add daal and other ingredients

Maida

salt

soda

4 spoon oil

Thattai (South Indian Snack)

Ingredients:

4 cups       Rice Flour

1//4 cup    Urad Daal Flour

2/4 cup     Besan

2 tb sp      Coconut grated(optional)

2 Tbsp     Channa Daal

2 Tb Sp   Red Chilly pwd

1 tb sp     Sesame Seeds

                Water

                Salt

                Oil

                Curry Leaves

                Asafoetida

Method:-

Mix all the above to make a nice dough. Take a zip log bag and cut one more side of it. Put a ball under a bag beat it with a steel bowl or use a roll pin to get a round shape. 

Deep fry them until they are nice crispy

Palak- Corn Kabab

Bread Pakoda

Bhindi Aaloo

Ingredients:
Potatoes
Okra
Khus-khus
Salt
Green Chillies
Red chilly pwd
Dhaniya pwd
Oil for frying and tempering
Cumin seeds(Zeera)

Method:
Deep fry Okra in hot oil until they are crispy. Deep fry Potaoes until they are crispy.

Take pan with little oil. Add some cumin seeds, khus-khus, green chilly chopped lenghtwise (slit green chillies). Add all the masalas and add okra mix well.  Repeat the same with fried potatoes.  Eventually mix both bindi and aaloo in a pan and it is ready to serve.

Kofta curry

Ingredients:

Kofta->

1 small Bottle gourd/ lauki

Red chilly pwd

Besan

Salt

Zeera

Garam masala

Gravy->

Garlic paste

Ginger paste 

Onion ground coarsely
Groundnut  roasted
Til(sesame seeds) roasted
Coconut roasted
Tomatoe paste
Garam masala
Red chilly Pwd
Dhaniya pwd
Salt
Water

Method:

Take some oil in a pan. Add garlic- ginger paste then coarsely ground onion, saute until it turns pinks 

Add coarsely ground- Roasted groundnut+roasted til(sesame seeds)+ roasted coconut
Saute for a min and add tomatoe paste and saute until it leaves oil
Add all the masalas some water and let it cook for a while.

Paneer Masala

Ingredients:

 Garlic

 Ginger

 1/2 Onion paste 

 1sp kasturi methi.....

 1/2 Capsicum finely chopped

 2 tomatoes finely chopped 

 Garam masala good enough, 

 Turmeric pwd

 Red chilly Pwd

 Salt

 Dhaniya

 Grated Paneer

 Paneer cubes

 1/2 cup milk.

Method:

Take some oil in a pan and saute garlic, ginger and onion paste with kasturi methi added in it. 

After it changes its color to light pink add chopped capsicum. In half a minute add finely chopped tomatoes. Let it cook for a while and add all the masalas. Once it smells like cooked tomatoes add grated paneer in it.

Saute it and add paneer cubes and 1/2 cup milk. Cook with closed lid. Add some red orange color if you want a orangish color.

Granish it will grated paneer or coriander over it. 

Manchurian

Ingredients:

Balls->
1 Cabbage
1 Carrot
Finely chopped Spring onions (optional)
3 tbsp All purpose flour/Maida
2 tbsp Cornflour
Salt
Chilly pwd
garam masala

Sauce/Tempering-> 
Coarsely chopped Garlic (hand chopper)
Ginger (Optional)
Spring onions/green garlic finely chopped
Coriander
Soya sauce
Tomatoe sauce
Pinch salt (optional as soya sauce has good salt in it)
1-1/2 sp Cornflour
Water

Method

Grate cabbage, carrot in food processor. Remove all the water. Add salt as per taste and try removing all the water from it after adding salt.  Add all the masalas, maida, cornflour to bind it well. Make small balls out of it and deep fry it in hot oil.

Please note-Putting them in cold oil may break the balls. Add enough maida and cornflour to bind it well.

For tempering, take some oil in a pan and add garlic-ginger-spring onions/green garlic in it. prepare cornflour milk by taking less than 1/4 cup of water and mixing cornflour with it(to be used in the end).
 Add rest of the ingredients except balls and cornflour milk. Add cornflour milk and quickly add balls in.

It is now ready to serve with green garlic and coriander over it.