Nidhi's Special dish

Ingredients: plain curd 750g mango pulp 1 cup  sugar 1 cup  fresh mango 1/2 cup charoli 1 table spoon  Method: Hung curd in a muslin cloth for 18 hours and keep it in fridge so it does not get sour.After that take it in to a bowl and add mango pulp followed by sugar and let it cool for another 3 hours in fridge.Add chopped mango and charoli. Serving: Serve this delicious mango Shri Khand with fresh mango and charoli. It is a wonderful accompany for hot Puris or Fulka Roti.

Ingredients: mooth beans 1 cup  onion 1 medium tomato 1 medium  garlic 5 cloves ginger 1 inch  green chilli 1  oil 1 cup  red chilli powder 2 table spoon  turmeric powder 1/2 table spoon  coriander powder 1/2 table spoon  cumin seed powder 1/2 table spoon  salt  garam masala 1/2 table spoon  whole coriander seeds 1 table spoon  cumin seeds 1/2 table spoon  dry red chillies 5  dry coconut 2 table spoon  water  farsan  lime wedge Method : Soak mooth beans for 5 hours and put them in to a cotton cloth and let it sprout.Heat a table spoon oil in a pan and add sliced onions followed by garlic ,ginger , and green chilli cook them till they turn dark brown and add dry spices 1 table spoon red chilli powder ,turmeric powder, coriander powder, cumin seed powder, garam masala and salt according to taste.Keep it aside.Roast dry chillies , coconut, whole coriander seeds, cumin seeds. Make a paste of tomatoes, dry spices and onion masala adding wate

Ingredients for Chole: chick peas 1 cup onion 1 medium  tomatoes 2 medium  garlic 5 cloves ginger 2 inch  green chilli 1 red chilli powder 1 table spoon  turmeric powder 1 tea spoon  cumin coriander powder 1 table spoon  garam masala 1/2 table spoon  salt  water 200ml Ingredients for Bhature: all purpose flour 1 cup wheat flour 1 cup semolina 1 table spoon  yeast 2g curd 2 table spoon  sugar 1/2 table spoon  salt 1 tea spoon  water 100ml Method of Bhature: Take all purpose flour , wheat flour and semolina in a bowl and add yeast, sugar , salt and curd mix it nicely.Make a smooth dough by adding little water at a time.Apply oil on it and let it rest for 2 hours.After two hours the dough will be nicely fermented. Make lemon size ball and roll it into a disc and fry it on high flame in oil . Method for Chole: Soak chick peas for 1 hour and boil it for three whistle in a pressure cooker.Heat oil in a pan and add chopped onions follow

Ingredients: all purpose flour 1 cup wheat flour 1/2 cup salt  ghee 1/2 cup baking soda 1 pinch  water 75ml moong dal skinless 1 cup gram flour 4 table spoons whole coriander seeds 1/2 table spoon cumin seeds 1/2 table spoon  fennel seeds 1/2 table spoon  turmeric powder 1/4th table spoon  red chilli powder 1 table spoon  black salt 1/2 table spoon  salt  sugar 1 table spoon dry mango powder 1 table spoon oil 3 table spoon  oil for frying  Method for Dough: In a bowl take all purpose flour and wheat flour and add salt according to your taste ,baking soda and ghee mix it nicely.Make a semi soft dough by adding little water at a time and let it rest for 30 minutes. Method for Stuffing: Soak moong dal for 1 hour and drain all the water and make a semi crushed mixture. Heat oil in a pan and add semi crushed fennel seeds, cumin seeds, whole coriander seeds followed by gram flour and cook it for 1 minute.Add dry spices turmeric powder, red ch

Ingredients for Ragda: dry green peas 1 cup onions 2 medium  tomatoes 2 medium  garlic 8 cloves  ginger 2 inch  green chillies 3 cumin seeds 1 tea spoon  turmeric powder 1/2 table spoon red chilli powder 1 table spoon  water 200ml salt Ingredients for Patis: potatoes 5 medium  bread slice 1 rice flour 2 table spoons salt  dry mango powder 1/2 table spoon chat masala 1/2 spoon red chilli powder 1/2 table spoon  turmeric powder 1 pinch  oil 4 table spoons Method for Ragada: Soak green peas for 3 hours and boil it in pressure cooker for 3 whistle.Heat oil in a pan and add cumin seeds, chopped onions, crushed ginger, garlic and green chillies followed by chopped tomatoes.Cook it till its nice and mushy than add dry spices turmeric powder, red chilli powder, salt according your taste and add boiled peas with water only.Add more water for Ragada. Let it simmer for 5 minutes. Method for Patis: Boil potatoes and peel them and mash the

Ingredients: chana dal 1/4th cup masoor dal 1/4th cup  spinach 1 bunch  ginger and garlic paste 1/2 table spoon onion 1 medium  tomato 1 medium  lime juice 1/2 table spoon  cumin seeds 1 teas poon  turmeric powder 1/4th table spoon  red chilli powder 1 table spoon  green chilli 1  garlic cloves 4 oil 2 table spoons ghee 2 table spoons salt  water  Method: Soak chana dal and masoor dal for half an hour before giving it 2 whistle in a pressure cooker.Than in a pan heat oil and add chopped onions followed by ginger garlic paste ,cumin seeds and cook it till it gets golden brown colour.Add tomatoes and dry spices turmeric powder , red chilli powder ,salt according to your taste.Add washed and chopped spinach and cook it for 2 more minutes and add boil dal and simmer it for 2 more minutes.Add lime juice and mix it nicely.For second tempering heat ghee in a small pan and add sliced garlic and a slit green chilli and some red chilli powder and add it

Ingredients: potatoes 2 medium size red chilli powder 1/2 table spoon  turmeric powder 1/4th table spoon  salt  cumin seeds 1/4th table spoon  mustard seeds 1/4th table spoon  asafoetida 1 pinch  dry red chilli 1 dry fenugreek leaves 1/2 table spoon oil 4 table spoons water 1 cup  Method: Cut potatoes in to small cubes and wash nicely.Heat oil in a pressure cooker add mustard seeds, cumin seeds, dry red chilli, asafoetida followed by diced potatoes.Add turmeric powder, red chilli powder and salt according to your taste.Add water and mix it nicely before giving it 2 whistles.After the pressure cooker cool down completely open lid and add dry fenugreek leaves. Serving: Serve it with hot Fulka Roti or Rice.

Ingredients: rice 1 1/2 cups chana dal 3/4 th cup udad dal 2 table spoons curd 1 cup green chillies 3  garlic 7 cloves ginger 2 inches salt  turmeric powder 1/2 table spoon red chilli powder 1 tea spoon  cumin seeds 1 tea spoon mustard seeds 1 tea spoon sesame seeds 1 table spoon curry leaves 4-5 baking soda 1 tea spoon oil 2 table spoons Method: Soak rice, chana dal, udad dal over night after washing nicely.Make a smooth bater by adding yogurt and ferment it for 6 to 7 hours.After that add ginger , garlic and green chillies paste. along with turmeric powder and salt according to your taste.Add water to adjust the consistency and add baking soda and set it in a oil greased plate and sprinkle red chilli powder and steam it for 12 minutes.Be careful when you take out plate from steamer and let it cool for 5 minutes and cut square shape Dhokla. For tempering heat oil in a small pan add mustard seeds, cumin seeds, curry leaves and

Ingredients: Rice 2 cups chana dal 1 cup udad dal 1/2 cup toor dal 2 table spoons Green squash 1 medium grated turmeric powder 1/2 table spoon red chilli powder 1 table spoon sesame seeds 2 table spoons peanuts 2 table spoons mustard seeds 1 tea spoon cumin seeds 1 tea spoon green chillies 2  ginger 1 inch garlic 7 cloves curd 1 cup sugar 1 table spoon  oil 3 table spoons curry leaves 1 stem  baking soda 1/2 tea spoon salt Method: Soak rice, udad dal , chana dal, toor dal together after washing them nicely for 6 hours or over night.After soaking them make a smooth better with curd.Let it ferment for 6 more hours.The bater for handavo will be double in size mix it well by adding all the dry spices turmeric powder, red chilli powder, salt according to taste, sugar, crushed ginger, garlic and green chillies along with grated green squash.Add baking soda and mix it well.Put the bater in a oil greased glass pan.Heat oil in a small pan afte

Ingredients: potato 1 medium cauliflower 1 cup  carrot 1 medium baby corn 4 sweet corn 1/2 cup cabbage 1/2 cup onion 1 big tomatoes 3 medium ginger 1 inch  garlic 5 cloves green chilli 1  bay leaves 2 cinnamon 1 inch  dry fenugreek leaves 1 tea spoon cumin seeds 1 tea spoon turmeric powder 1 tea spoon  red chilli powder 1 1/2 table spoons salt dry whole chilli 1 oil 1 cup curd 1 cup Method: In a bowl mic curd and chickpea flour with ginger garlic paste and 1/2 spoon red chilli powder with pinch of turmeric powder ,cauliflower, potato, carrot , baby corn and salt for 1 hour.Heat oil in pan and fry all vegetables.In the same pan add cumin seeds and chopped onions and cook till it turns golden brown.Add dry spices and tomatoes.After it starts releasing oil in pan add fried vegetables along with sweet corn and cabbage.Add water to adjust consistency and let it cook for another 15 minutes. Serving: Serve Mix Vegetable with hot Roti

Ingredients: chana dal 2 cups udad dal 1 table spoon  chickpea flour 1 table spoon  cooked rice 2 table spoons green chillies 5 ginger 1 inch salt  curd 2 table spoons turmeric powder 1/4th tea spoon baking soda 1/2 tea spoon water  100ml  water for steaming  fresh coriander 1 bunch  peanuts 2 table spoons lime juice 1 table spoon cumin seeds 1/2 table spoon  red chilli powder 1 table spoon  roasted cumin seeds powder 1 table spoon  raw mango powder 1 table spoon  black pepper powder 1 table spoon  chat masala 1 table spoon  black salt 1 table spoon  butter 1 table spoon  Method of Locho: Soak chana dal and udad dal  together for 5 hours after washing them nicely.After 5 hours make smooth bater of chana dal , udad dal ,2 green chillies ,ginger ,chickpea flour, curd, cooked rice.Let the better ferment over night or for 6 hours minimum.Mix the better nicely and add turmeric powder , salt and baking soda.The bater will become

Ingredients: all purpose flour 2 cups salt  warm water 400ml olive oil 1 table spoon dry yeast 6g butter 1 table spoon sugar 1 tea spoon Method: warm 15ml water and add yeast and sugar mix it well and let yeast be active.Add all purpose flour and salt according to taste with olive oil and mix it well no need to kneed the dough cover the dough with shrink wrap and let it rest for six hours.After six hours the dough will be triple  in size. Kneed it just for a minute and tuck it again again make smooth oval shape ball.Put it in a butter greased tin and again cover it with shrink wrap and let it rest.After an hour the dough will be double in size again.Bake it on preheated oven for 35 minutes on 375 degrees.Apply butter on the bread and let it cool completely. Serving: Serve the homemade fresh bread with anything you wish.

Ingredients: wheat flour 2 cups semolina (sooji) 2 table spoons sesame seeds 1 table spoon carom seeds 1/4th table spoon turmeric powder 1 tea spoon red chilli powder 1 table spoon  dry fenugreek leaves 2 table spoon salt oil 3 table spoon  ghee 2 table spoon  water 200 ml oil for frying Method : First mix all the dry ingredients wheat flour, semolina, carom seeds, sesame seeds ,along with all dry spices red chilli powder , turmeric powder, salt according to your taste and fenugreek leaves. Add oil and ghee make a firm dough with water and let it rest for 15 minutes. make small size balls and roll round puri prick them with fork and fry it on moderate flame till they become golden brown. Serving: This dry snack can be served with Masala tea or coffee as snack.

Ingredients: ghee 1 cup  wheat flour (aata) 1 cup  sugar 1/2 cup  almonds 5  water 350 ml Method: Heat ghee in a pan and add wheat flour in to it keep stirring so it does not form lumps in it.Roast wheat flour in ghee till it turns fragrant and golden medium brown.This will take 7 minutes on medium flame.Add warm water and keep stirring while you add water.after it release ghee add sugar and it will start moving in the pan. Serving: Put Sheera in a plate and garnish it with chopped almonds.

Ingredients: Pav warm milk 350ml all purpose flour 3 cups oil 1 table spoon salt sugar 1 tea spoon yeast 8g butter 1 table spoon  warm water warm water 50 ml Bhaji potatoes 2 medium size cauliflower 1 cup  carrots 2 medium beet root 1/4th cup green peas 1/4th cup capsicum 1 medium onions 1 medium  tomatoes 2 medium pav bhaji masala 3 table spoons  turmeric powder 1 pinch  red chilli powder 1 table spoons salt  butter 2 table spoon  oil 2 table spoon  lime juice 1 table spoon Method of Pav: Warm 2 table spoons of milk and add yeast in it let it activate for 3 minutes then add flour ,salt ,oil and mix it all.Make a smooth dough with milk and water . Kneed the dough for about 10 minutes.Add butter and make a smooth round dough.Cover it a clear shrink wrap and proof it for 2 hours.After 2 hours the dough will become double in size. again kneed it for 1 minute and make equal portion of that dough and use tuck and stretch m

Ingredients: peeled pistachios 200g green cardamom 7 almonds 20g khoa (mava ) 200g saffron strains 1 pinch powdered sugar 150g gram flour 1 table spoon ghee 400g all purpose flour 1 cup Method for stuffing: Heat one table spoon ghee and add gram flour roast it till it becomes golden and fragrant.add khoa and chopped pistachios, green cardamom , saffron strains and almonds.mix it and cook it till it leave the pan.cool it down completely and add powdered sugar and make a nice smooth dough. Method for Outer cover : Take all purpose flour and add 2 table spoon of ghee and make a firm dough with water. Rest it for at least 15 minutes. Prepration : Roll a thin puri from a lemon size ball from dough and give stuffing a thick shape and cover it with puri. Fry it in ghee on medium flame.and let it coat by ghee lightly.after it gets cool down dip it into cold and thick ghee and sprinkle chopped nuts on top.

                                             Ingredients: whole wheat flour 2 cups carom seeds 1 tea spoon salt ghee 3 table spoons oil 2 table spoons green moong split dal with skin 1 cup gram dal (chana dal) 2 table spoons onion 1 small tomato 1 small garlic 4 cloves ginger 1 inch green chillies 2 turmeric powder 1 tea spoon red chilli powder 1 table spoon coriander powder 1/2 table spoon cumin seed powder 1 tea spoon cumin seeds 1 tea spoon water Method for Bafla: Take wheat flour in a bowl add salt and carom seeds and mix it nicely.than add ghee and oil so that flour will bind in to your fist and than make a semi firm dough.make lemon size balls and place them into boiling water till they float on top of the water.take them out place them in to a trey bake it for 15 minutes at 350 degrees and dip them in to ghee till they soften. Method for Daal: Soak Green moong split Daal with skin along with gram daal(chana daal) for 3 hours and than boil them for

Ingredients: Potatoes 2 medium size Paneer 150g Corn starch 2 table spoons salt crushed pepper green chillies 2 ginger 1inch  semi crushed dry fruits of your choice red chilli powder 1 tea spoon coriander and cumin seed powder 1 tea spoon green cardamom 4  cinnamon 1 inch  bay leaves 3 black peppers 6-7 cumin seeds 1 tea spoon dry red chillies 2 cashew nuts 10-12 turmeric powder 1/4 th tea spoon Ghee 1 table spoon oil 2 table spoons tomatoes 3 medium onion 1 large garlic 5 cloves ginger half inch fresh coriander  Method for Koftas: Boil potatoes and let it cool down completely. mash potatoes and paneer together and make smooth dough by adding corn starch ,green chillies ,ginger, crushed peppers and salt according to your taste. for stuffing take semi crushed dry fruits of your choice like almonds , pistachios , cashew nuts and add red chilli powder along with salt and coriander cumin powder . make a ball and flatt