Spinach Rice

              Here is another version of rice. The dish has spinach and other green vegetables.  You can have it any time of the day. It  becomes a full meal when served with daal fry or daal tadka.

• Ingredients:

1. Cooked rice 3 cups
2. Spinach 1 bunch
3. Chopped coriander leaves 1/2 cup
4. Garlic paste 1/2 tbsp
5. Chopped french beans 1/2 cup
6. Chopped carrots 1/2 cup
7. Chopped onions 1/2 cup
8. Chopped capsicum 1/4 cup
9. Garam masala 1/2 tbsp
10. Cream 1 tbsp
11. Whole lavang or cloves, cinamon 2 each
12. Oil 2 tbsp
13. Whole jeera 1 tsp

• Method:

1. Heat water in a pan and cook spinach  for few mins.
2. After that strain cooked spinach and wash it with cold water.
3. Keep it a side.
4. Take coriander leaves ,cooked spinach and cream in a mixer jar and blend it.
5. Keep it a side.
6. Heat oil in a pan and add cloves, cinamon and jeera to it.
7. Let it splutter.
8. Add garlic paste to it and cook until leavs aroma.
9. Add onions, carrots, capsicum and beans.
10. Cook them for a while.
11. Add the spinach paste to it.
12. Add garam masala and salt to taste.
13. Cook it until spinach gravy becomes dry.
14. Add cooked rice to it and stir  well.
15. Serve hot.

Zomato:

<a href="https://www.zomato.com/manila/level-10-diliman-quezon-city" title="View Menu, Reviews, Photos & Information about Level 10, Diliman and other Restaurants in Metro Manila" target="_blank" ><img alt="Level 10 Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/6318826/biglink" style="border:none;width:200px;height:146px;padding:0;" /></a> 

Methi Chilla

           Here is another quick and tasty dish. You can have it as a breakfast or dinner. It goes well with green chutney or simple masala curd.

• Ingredients: 

1. Gram flour or besan 1 cup
2. Semolina 1 tbsp
3. Chopped fenugreek or methi leaves 1/2 cup
4. Finley chopped tomatoes 1/4 cup
5. Carom seeds or ajwain 1 tsp
6. Curd 1/4 cup
7. Garlic paste 1 tbsp
8. Oil

• Method:

1. Take besan and semolina in a bowl.
2. Add curd, methi leaves, chopped tomatoes, carom seeds and garlic paste to it. 
3. Add salt to taste and mix  well.
4. Add water to make consistency like dosa better.
   
5. Let it rest for half hour.
6. Heat one non stick dosa pan and add 1 tsp into  it.
7. Pour a ladle full of better and spread it like circular motion.
8. Let it cook from one side.
9. Than flip the side.
10. Cook another side for few mins.
11. Methi chilla is ready to serve.

Mint Carrot Deep

            Here is  one type of simple yet tasty deep. This minty deep is full of flavors and refreshments. You can serve this deep or raita with chapati, paratha or rice.

• Ingredients:

1. Curd 1 cup
2. Chopped mint leaves 1/4 cup
3. Shredded carrot 1/4 cup
4. Chopped onion 1 tbsp
5. Cumin seeds 1/2 tsp
6. Pepper powder 1/2 tsp
7. Oil 1 tsp
8. Dry pickle masala or mustard seeds powder 1 tsp

• Method:

1. Take chilled curd in a bowl and add mint leaves, onions and shredded carrots to it.
2. Add salt and pepper to taste.
3. Add dry pickle masala.
4. Heat oil in a small pan and cumin seeds to it.
5. Turn of the flame when cumin seeds splutter.
6. Pour this mixture over curd and mix all together.
7. Serve chilled.

Stuffed Puri

               A tasty and healthy  breakfast recipe. Stuffing contains two different types of lentils(daal) and other  healthy ingredients. To make it low fat, prepare stuffed Paratha instead of Puri..Serve with raita, masala-yogurt or pickle.

• Ingredients:

1. Wheat flour 1 cup
2. Semolina 1 tbsp
3. Moong daal 1/2 cup
4. Moong daal with skin 1/2 cup
5. Lemon juice 1/2 tbsp
6. Garam masala 1 tsp
7. Coriander leaves
8. Oil
9. Carom seeds 1/2 tsp

• Method:

1. Wash both the daal twice and soak it in hot water for 1 hour.
2. Keep it a side.
3. Mean while take wheat flour and semolina in a bowl .
4. Add 1 tbsp oil , carom seeds(ajwain,ajma) and salt to taste.
5. Mix all to gether.
6. Knead a dough like paratha.
7. Keep it aside by covering with damp cloth.
8. Steam both the daals for 10 mins.
9. Take steamed daals in a mixer jar and make coarse paste without using water.
10. Add lemon juice, garam masala, chopped coriander leaves and salt to taste.
11. Add 1 tsp semolina to it.
12. Semolina or suji will soak extra water from mixture.
13. Mix it well.
    
14. Make small balls out of the dough.
15. Roll out small puris out of it.
16. Take small amount of daal's mixture on rolled puri and cover the mixture with puri.
17. Again make a ball out of it.
18. Press the ball with your hands and  roll out medium thick puri.
19. Mean while heat the oil for frying.
20. Fry the rolled puri into hot oil until they puffed up and slightly changes the color.
21. Serve stuffed puri with masala curd and papad. 

Pav Bhaji flavored Rice

                  Here is a spicy and delicious pav bhaji flavored rice. This is my own creation of rice. If you want to have pav bhaji for dinner but you don't have too many vegetables in your fridge and also you don't have enough time to prepare pav bhaji then this recipe is for you. It will give you exact taste and aroma of pav bhaji.

• Ingredients:

1. Cooked rice 3 cups
2. Chopped tomatoes 1 cup
3. Chopped capsicum 1/2 cup
4. Shredded carrots 1/2 cup
5. Sliced onions 1/2 cup
6. Ginger garlic paste 1/2 tbsp
7. Pav bhaji masala 1 tbsp
8. Chilly powder 1/2 tsp
9. Dhania jeera powder 1 tsp
10. Lemon juice 1/2 tbsp
11. Butter or oil  2 tbsp
12. Chopped coriander leaves   
13. Black salt 1/2 tsp

• Method:

1. Take 1 tbsp oil in a pan.
2. Heat the oil and add chopped onion, capsicum and carrot to it.
3. Saute on medium flame until they are cooked.
4. Keep it a side.
   
5. Take another pan and add 1 tbsp oil to it.
6. Add ginger garlic paste and saute for a minute.
7. Add chopped tomatoes to it.
8. Add chilly  powder, dhania jeera powder, pav bhaji masala and salt to taste.
9. Add black salt and lemon juice to it.
10. Cook it on low flame until tomatoes are totally cooked.
11. Now add sauteed onions, capsicum and carrot to it and mix well.
12. Add cooked rice and salt to taste.
13. Mix all together.
14. Garnish with chopped coriander leaves.
15. Serve hot with lemon slice. 

Khandvi

                     This is a one type of gujrati traditional dish.You can have it as a side dish. It is so delicious easy to make and low fat dish. you can  have as a tea time snack. Khandvi will melt in your mouth.

• Ingredients:

1. Gram flour 1 cup 
2. Butter milk 3 cups
3. Turmeric powder 1/2 tsp
4. Oil 1 tbsp
5. Mustard seeds 1 tsp
6. Cumin seeds 1 tsp
7. Asafoetida 1/2 tsp
8. Coriander leaves
9. Dry coconut powder

• Method:

1. Mix together gram flour(besan) and butter milk in a thick bottomed pan.
2. Mix it properly until all lumps are gone.
3. Add turmeric powder and salt to taste.
4. Mix well.
5. Put the mixture on medium flame and stir it continuously with ladle.
6. Stir it continuously until it leaves the sides of the pan. 
7. Cook it for almost 10 mins.
8. Turn of the flame when mixture gets paste like form.
9. Take a big size of flat plate and spread the mixture on the opposite size of plate .
   
10. Spread the mixture as thin as possible.
11. Let it cool down completely and then cut it in to vertical strips.
12. Make roll out of each strips and keep it aside in a plate.
13. For tempering heat the oil in a pan.
14. Add mustard and cumin seeds.
15. Add asafoetida when mustard splutters.
16. Turn of the flame  and pour this oil on the rolls.
17. Garnish it with coriander leaves and dry coconut powder.

Homemade Banana Chips

            Everyone  loves banana chips. I tried to make it first time and it turned out very crispy and yummy.Now you don't need to buy banana chips from market because home made banana chips is very easy and quick to make.

• Ingredients:

1. Row bananas 3
2. Oil for frying
3. Pepper powder
4. Salt
5. Potato slicer

• Method:

1. Heat sufficient oil in a pan for deep frying.
2. Wash the raw banana properly and peel out its skin.
3. Take potato slicer and hold it on frying pan with your hands.
4. Make slices of banana in the way that they directly fall in to hot oil.
   
   
   
5. Keep safe distance.
6. Fry it on high flame at first afterwards slow down the flame.
7. Strain out the banana chips when you fill them crispy.
8. Spread chips on a tissue paper and sprinkle salt and pepper as you like.
9. Hot banana chips is ready to serve. 

Churma Laddoo

            Churma laddoo is an authentic recipe. I have learnt it from my mom. I make churma laddoos on ganesh chaturthi festival and it is quick and easy. You can store it for long time. From this measurement you can make 8 -10 laddoos. You can always change the level of sugar as per your taste.

• Ingredients:

1. Coarsely ground wheat flour 4 cups
2. Ghee 1 cup + 2 tbsp
3. Oil for frying
4. Jaggery 2 tbsp
5. Sugar  powder 1 cup
6. Cardamom powder 1/2 tsp
7. Mixed dried fruit powder 1 tbsp (optional)

• Method:

1. Take wheat flour in a bowl and add 2 tbsp ghee in to it.
2. Rub it properly with your hands and knead stiff dough out of it.
3. Use warm water for kneading the dough.
4. Make small rolls out of dough.
5. Flatten the rolls with your fingers .
6. Deep fry the rolls until they get golden brown color.
7. Put fried rolls on a tissue paper and cut them into small pieces.
8. Now grind the rolls in a mixer jar and make coarse powder of  it,
9. Transfer it in to a bowl.
10. Add jaggery, sugar, cardamom and dry fruit powder to it.
11. Add hot ghee or clarified butter to it.
12. Mix properly with your hands and make laddoos out of it.
13. Garnish laddoos  with almonds chips.

Stuffed Big Mirch

            This is one type of dry recipe. You can call it bharva mirch or bharela marcha. You can serve it with chapati, rice or paratha. This is one of the traditional dishes of Gujarat. It has an interesting stuffing of gram flour or besan.

• Ingredients:

1. Gram flour 2 cups
2. Big non spicy green chillies 6
3. Oil
4. Turmeric powder 1 tsp
5. Chilli powder 1 tbsp
6. Fennel seeds powder 1 tbsp
7. Dhania jeera powder 2 tbsp
8. Garam masala powder 1 tsp
9. Jaggery 2 tsp
10. Lemon 1 big
11. Asafoetida 1 tsp
12. Mustard seedsbsp  1 tsp
13. Coriander leaves

• Method:

1. Dry roast the gram flour or besan in a thick pan.
2. Roast it til it leaves aroma and slightly changes the color.
3. Keep it a side and add turmeric powder, chilli powder, dhania jeera powder and garam masala to it.
4. Add lemon juice and jaggery to it.
5. Add fennel seeds powder, 1 tbsp oil and salt to it.
6. Mix all ingredients together nicely.
7. Wash the big chilies and slit the chilies length wise.
8. Remove all seed from the chilli and make it hollow.
9. Stuff the roasted besan stuffing in to it.
10. Steam the stuffed chillies for 10 mins.
11. Keep it a side when chillies are cooked.
12. Take 1 tbsp oil in a pan for tempering.
13. Add mustard seeds and asafoetida.
14. Add stuffed chillies when mustard seeds splutters.
15. Mix it for a while.
16. Garnish with coriander leaves and serve hot.

Mix Veg Thepla

           Thepla is a vey well known recipe but I try to make it in a different way.I make it more healthy by adding some vegetables . This thepla will become a full meal if you serve it with only curd or pickle.You can pack them with you when you are travelling for long journey because you can also store it for two days.Here you go....

• Ingredients:

1. Wheat flour 2 cups
2. Thinly Shredded carrot 2 tbsp
3. Thinly Shredded bottle gourd 2 tbsp
4. Chopped mint leaves 1 tbsp
5. Chopped coriander leaves 1 tbsp
6. Chilly powder 1 tsp
7. Turmeric powder 1 tsp
8. Dhania jeera powder 1 tbsp
9. Asafoetida 1/2 tsp
10. Pepper powder 1 tsp
11. Oil

• Method:

1. Take wheat flour in a big bowl.
2. Add all dry spices (mentioned above) to it.
3. Add shredded carrot, bottle gourd, coriander and mint leaves to it.
4. Add 1 tbsp oil to it. 
5. Mix all together and make dough out of it.
6. Add little less water to make the dough because all veges will leave the water afterwards.
7. Keep it a side for 10 mins.
8. Make small balls out of the dough.
9. Roll out thin chapati out of the balls by using rolling pin.
10. Saute the chapati or thepla on a flat pan
11. Apply oil on both the sides and cook properly on medium flame.
12. Serve hot.

Rice Flakes Chivda

                    This is one type of snack.You can have it in any time of day. I try to make it low Calorie dish and yet tasty. I make lots of different snacks but always I end up with deep frying so I innovate this chivda with less oil.You can also add sev and roasted crushed papaad to it.

• Ingredients:

1. White thin poha(rice flakes) 250 grm
2. Roasted peanuts 1/2 cup
3. Roasted chanaa dal (daliya) 125 grms
4. Curry leaves few
5. Oil 2 tbsp
6. Turmeric powder 2 tsp
7. Chilly powder 1 tsp
8. Sugar 1 tsp (optional)
9. Asafoetida 1/2 tsp

• Method:

1. Heat oil in a big thick bottomed pan.
2. Add turmeric powder and asafoetida to it.
3. Add curry leaves to it.
4. Quickly add rice flakes to it.
5. Saute the rice flakes until it becomes crisp.
6. Add chilly powder and salt to taste. 
7. Add roasted peanuts and roasted chanaa dal to it.
   
   
   
   
   
8. Saute for few mins.
9. Add sugar if you like.
10. Mix all together properly.
11. Let it cool down completely and store it in an air tight container.

Dudhui Chanadaal

            Dudhi chana daal is an authentic Gujarati dish.It is easy to make and healthy. Dudhi (bottle gourd  or lauki) has its own benefits and daal is full of protein and vitamins.This dish is a great combo for a meal.You can serve it with rice or chapati.

• Ingredients:

1. Chopped bottle gourd 1 cup 
2. Chana daal 1 cup
3. Chopped tomatoes 2 tbsp
4. Lemon juice 1 tbsp
5. Sugar 1 tsp(optional)
6. Oil 1 tbsp
7. Mustard seeds 1 tsp
8. Curry leaves 5-6
9. Coriander leaves 
10. Ginger paste 1 tsp
11. Chilly powder 1 tsp
12. Turmeric powder 1 tsp
13. Dhani jeera powder 1 tbsp
14. Asafoetida 1/2 tsp

• Method: 

1. Wash chana daal and chopped lauki twice.
2. Cook daal and dudhi in a pressure cooker on low flame.
3. Cook it until 5 whistles and keep it a side
4. For tampering take oil in a small pan.
5. Add mustard seeds to it.
6. Add asafoetida when mustard splutters.
7. Add curry leaves and add this oil to cooked daal.
8. Add chopped tomatoes, chilly powder, turmeric powder, dhania jeera powder and salt to taste.
9. Add ginger paste ,sugar, lemon juice to it and mix properly.
10. Cook it on low flame for another 5 mins.
11. Garnish with coriander leaves and serve with paratha.

Creamy Spinach with Potato

                      Spinach and aalu combination is very well known.This combination is proved and perfect.You can serve this dish with rice, chapati or paratha. Try it once then you will make it again and again.This recipe is full of iron and dietary fibers.

• Ingredients:

1. Spinach 2 bunch
2. Chopped onion 3/4 cup
3. Ginger paste 1 tsp
4. Garlic paste 1/2 tbsp
5. Garam masala 1 tsp
6. kasuri methi 1 tsp
7. Pepper powder 1 tsp
8. Fresh cream 2 tbsp
9. Curd 1 tbsp
10. Whole jeera 1 tsp
11. Chopped Coriander leaves 1/2 cup
12. Potatoes 2 medium size
13. Chilly powder 1 tsp
14. Oil 1 tbsp

• Method:

1. Wash spinach leaves properly and hit the water in a pot.
2. Add spinach to the boiling water and cook until it changes the color.
3. Turn of the flame and strain the spinach.
4. Wash the spinach by cold water in the strainer. 
5. Take spinach and coriander leaves to a mixer jar.
6. Add fresh cream to it and grind it.
7. Keep the spinach puree a side.
8. Peel the potatoes and chop them like finger fries.
9. Heat the oil in a pan and add jeera to it.
10. Add potato chips to it when jeera splutters.
11. Add salt to taste and cook potato chips on medium flame
12. Cook potatoes with lid on and keep steering in between for 5 mins.
13. Strain the chips from pan and keep it a side.
14. Now take onion, ginger and garlic in a jar and bled it into smooth paste.
15. Heat the 1 tsp oil in a pan and add the onion paste to it.
16. Add chilly powder, pepper powder, kasuri methi , garam masala and salt to taste.
17. Add little water to it and cook it for few mins.
18. Add cooked potato chips to it and mix it properly.
19. Add spinach puree to it and adjust the seasonings to it.
20. Turn of the flame and add curd to it.
21. Serve hot.

Kacchi Dabeli

                   Dabeli is a street food of Gujarat. You can have it as an evening snack or dinner. You can make in 5 mins if you have done some preparations. I have learnt special dabeli dry masala from Tarla dalal website but other ingredients and method is my own creation.It turned out mouth watering and yummy dabeli. Enjoy.....

• Ingredients for dry masala:

1. Dry whole chilly 1
2. Whole jeera 1/2 tbsp
3. Whole dry coriander 1 tbsp
4. Cinnamon 1 stick
5. Cloves 4

• Method:

1. Dry roast above mentioned spices in a pan.
2. Roast them on medium flame until it changes color and leaves aroma.
3. Now Grind it in a mixture jar to make powder form
4. Keep it a side.

• Ingredients for chutneys:

1. Tamarind 2 tbsp
2. Chopped dates 2 tbsp
3. Roasted jeera powder 1 tsp
4. Chilly powder 1 tsp
5. Green chilly 5
6. Roasted peanuts 2 tbsp
7. Ginger 1 small piece
8. Lemon juice 1 tbsp
9. Turmeric powder a pinch
10. Sugar 1/2 tsp
11. Chopped garlic 2 tbsp 

• Method to  a make chutney:

1. To make meethi chutney soak tamarind and dates in to hot water for an hour.
2. Grind it with little water and strain the pulp.
3. Add salt, roasted jeera powder and red chilly powder to it. 
4. Cook it on low flame for  5 mins and keep it a side
5. To make green chutney mix ingredients no. 5 to 10.
6. Grind it and keep it aside.
7. To make garlic chutney mix chopped garlic, 1 tbsp chilly powder, salt to to taste and 1 tsp oil.
8. Grind it in to smooth paste.
9. Now garlic chutney is ready. 

• Ingredients for dabeli:

1. Burger buns 4
2. Potatoes  4-5
3. Chopped onion 1 small
4. Green chutney  4 tbsp
5. Meethi chutney 4 tbsp
6. Garlic chutney 1 tbsp
7. Dry coconut powder 2 tbsp
8. Coriander leaves 1tbsp
9. Chilly powder 1 tbsp
10. Sugar 1tsp
11. Pomegranate 1 tbsp
12. Sev 1/2 cup.
13. Oil 
14. Dabeli masala
15. Roasted peanuts 2 tbsp

• Method:

1. Boil potatoes to make stuffing.
2. Mash the potatoes .
3. Take 2 tbsp oil in a pan on medium flame.
4. Add mashed potatoes , coconut powder and 2 tbsp dabeli masala to it. 
5. Add salt to taste, suger and chilly powder to it.
6. Mix all together and cook it for 2 mins.
7. Turn of the flame and add pomegranate, onions, coriander and roasted peanuts to it.
8. Mix well and keep it a side.
9. Now stuffing is ready.
10. Mix meethi and garlic chutney together and add little water to make thin chutney.
    
    
    
11. Slit the burger bun and apply the meethi chutney on both sides.
12. Apply green chutney on both the sides.(thin the chutney by adding little butter milk)
13. Apply 2 tbsp potato stuffing on one side of the bun and cover with the other part of the burger.
14. Cook the burger on a flat pan from both sides.
15. Turn of the flame and stuff 1 tbsp sev in between the bun.
16. Serve hot with ketchup and green chutney.

Spinach and Mung Daal Dosa

             This recipe is best for breakfast  or light dinner. You can enjoy this dosa with curd or any of your favourite chutney. This recipe is full of iron ,protein, carbohydrates and dietary fibers. This recipe is best for toddlers who are not interested in eating vegetables.You can also add finely chopped vegetables of your choice.

• Ingredients:

1. Spinach 6 leaves
2. Mung daal with green skin 1/2 cup
3. Curd 1/2 cup
4. Chopped coriander leaves 1 tbsp
5. Oil
6. Pepper powder 1 tsp
7. Roasted jeera powder 1 tsp
8. Gram flour 1 tbsp

• Method:

1. Wash mung daal twice with water.
2. Soak the daal in 2 cups of hot water for 1 hour.
3. Now drain extra water from the daal and chop spinach leaves.
4. Add daal, spinach and curd to one mixer jar.
5. Grind it in to smooth paste.
6. Add 1 tbsp gram flour for binding.
7. Add chopped coriander to it and mix well.
8. Add some water to make batter like dosa.
9. Add pepper powder, roasted jeera powder and salt to taste.
10. Mix well and keep it a side for 1/2 hour. 
11. Spread 1 tsp oil on non stick flat pan.
12. Pour some dosa bater on it and spread the batter like dosa batter.
    
    
    
13. Cook it properly and flip it.
14. Apply 1 tsp oil on second side of dosa and cook it.
15. Serve hot.

Puran Poli

                This is one of the traditional recipes from Gujarat. This is one type of sweet chapati. In Gujarat we make it on a special occasions. You can count this recipe as one of my favorites.

•    Ingredients:

1. Toovar daal  1 cup
2. Sugar 1 cup
3. Wheat flour 1 cup
4. Saffron 8-10 strands
5. Cardamom powder 1/2 tsp
6. Ghee 1 tbsp
7. Oil 2 tsp
8. Cloves 3 

• Method:

1. Cook toovar daal in a pressure cooker with 2 cups of water.
2. Cook it on medium flame until 4-5 whistles.
3. Now extract extra water from the daal.
4. Heat 1 tbsp ghee in a pan.
5. Add cloves to it.
6. Add cooked daal when clove splutters.
7. Cook it for 5 mins on medium flame.
8. Now add sugar , cardamom powder and saffron to the daal.
9. Cook it until sugar dissolves and daal starts to leave the sides of pan.
10. Turn of the flame and let the mixture cool down completely.
11. Stuffing is ready keep it a side.
12. Take wheat flour in a bowl and add 2 tsp oil to it.
13. Make chapati like dough out of it
14. Make small balls out of the dough and roll out small chapatis.
15. Now take one chapati and spread daal mixture over it.
16. Cover it with second chapati and press both the chapatis together with your hands.
17. Roll out the chapati again with rolling pin. 
18. Cook the stuffed chapati (puran poli) both sides on a flat pan.
19. Apply ghee over puran poli when cooked from both sides.
20. Serve hot with pickle or spicy sabzi.

Veg Jalfrezi

                 This is a dry sabzi. This recipe is full of aroma and different flavors. You can serve it with chapati  or pratha. You can always add different vegetables of your choice in this dish.

• Ingredients:

1. Cauliflower florets 1/2 cup
2. French beans 1/4 cup
3. Carrot 1/2 cup
4. Green pees 1/4 cup
5. Chopped onions 1/2 up
6. Ginger paste 1/2 tbsp
7. Curd 1 cup
8. Lemon juice 1 tsp
9. Garam masala 1 tsp
10. Kasuri methi 1 tsp
11. Coriender leaves
12. Mint leaves 
13. Turmeric powder 1 tsp
14. Chilly powder 1 tsp
15. Oil
16. Whole jeera 1 tsp

• Method:

1. Take curd in a big bowl.
2. Add Chopped cauliflower florets, french beans, carrot and green pees to it.
3. Add garam masala, kasuri methi, ginger paste, lemon juice, turmeric powder and chilly powder.
4. Mix all things together.
5. Add mint leaves and let the curd  to marinate for 1/2 hour.
6. Now take 2 tbsp oil in a pan and add whole jeera to it.
7. Chop the onions and add it to the hot oil.
8. Cook the onions until it turns pink.
9. Add marinated curds and vegetables mixture to it.
10. Add salt to taste and cover the pan with lid. 
11. Let it cook on low flame for 15 mins and stir veg. in between.
12. Turn of the flame when veg. are cooked.
13. Garnish it with coriander leaves.
14. Serve hot.

Dates Roll

                    This dish is a sugar free dish and loaded with iron and protein. If your child is lacking in iron then give him one date peanut roll per day.This recipe is quick and easy to make and also the best for winter seasons.

• Ingredients:

1. Chopped dates 1 cup
2. Coarsely ground peanuts 1 cup
3. Ghee 2 tbsp
4. Dry fruit powder 1 tbsp
5. Milk 2 tbsp
6. Dry coconut powder

• Method:

1. Chop and grind seedless dates with little milk.
2. Don't make very smooth paste and keep it aside.
3. Roast the peanuts and grind it in coarse form.
4. Keep it a side.
5. Heat 1 tbsp ghee in one thick bottomed pan.
6. Add dates paste to hot ghee.
7. Cook it on medium flame until it gets dry and absorb all milk.
8. Cook it for 5 mins approx.
   
9. Turn of the flame and mix peanut powder to it.
10. Add dry fruit powder to it . (any dry fruit of your choice)
11. Mix all together and add 2 tbsp ghee to it.
12. Let it cool down for 10 mins.
13. Spread coconut powder in a plate and make rolls out of date peanut mixture.
14. Now roll around the date rolls on spread coconut powder.
15. Dates peanuts rolls are ready to serve .
16. You can store it in an air tight container for 15 days.

Dum Biryani

            This recipe is very famous but I like to make it in my style.This is a pure veg. version of dum biryani. It is full of flavors and it tastes awesome.It takes 1 hour to make dum biryani. You can make it quickly if you do some preparations.

• Ingredients:

1. Raw rise 1 cup
2. Chopped onion 2 tbsp
3. Julian cut onion 1/2 cup
4. Chopped capsicum 2 tbsp
5. Chopped beans 2 tbsp
6. Boiled green peas 2 tbsp
7. Saffron 9-10 strands
8. Milk 5 tbsp
9. Clove,whole pepper and cinnamon each 1 tsp

• Tomato Gravy:

1. Finely chopped tomatoes 1 cup
2. Finely chopped onions 1 tbsp
3. Ginger garlic paste 1tbsp
4. Boiled and chopped carrots 2 tbsp
5. Boiled and chopped cauliflower 2 tbsp
6. Coriander leaves few
7. Mint leaves few
8. Ghee and Oil

• Curd Marination:

1. Curd 1 n 1/2 cup
2. Kasturi methi 1 sbsp
3. Garam masala 1 tsp
4. Haldi powder 1 tsp
5.  Kitchen King Masala 1 tsp
6. Chilly powder 1 tsp
7. Dhania jira powder 1 tbsp  
8. Dry ginger powder(saunth) 1 tsp
9. Saunf  (valiyari) powder 1 and 1/2 tsp
10. Cashew nut ( kaju ) powder: 1 tsp

• Method:

1. Soak milk and saffron in a bowl and keep a side
2. Take one bowl and add curd to it.
3. Mix chilly pwdr, haldi pwdr, dhaniya jeera powder, kitchen king and garam masala powder with the curd.
4. Add also kasturi methi, saunf and kaju powder and dry ginger powder to it.
5. Let curd marinate for 30 mins.
6. To make tomato gravy, Chop tomatoes finely and make ginger garlic paste.
7. Cut and boil carrots ,cauliflower and green peas.
8. Cut capsicum and onions .
9. Cut some onions in Julian style.

      To prepare rice:

1. Take a big bowl and boil  water in to it.
2. Add salt, cloves, whole pepper and cinnamon.   
3. Add 1 tbsp oil to and add raw and washed  rice to it.
4. Cook it   80 % for 15-20 mins and strain it in a big vessel.
5. Keep it aside.

     To make Gravy:

1. To make gravy take a pan and add 1 tbsp ghee to it.
2. Add ginger garlic paste to ghee and cook it until it changes the color.
3. Add finely chopped onions and tomatoes and adjust seasonings.
4. Cook it for few minutes.
5. Add marinated curd  to it.(step 2 and 3)
6. Cook it for a while.
7. Take 1 tsp oil in a pan and stir fry onions ,capsicums and beans.
8. Transfer these veges to the tomato gravy.
9. Add mix boiled and  chopped carrots, cauliflower and beans to tomato gravy.
10. Add few coriander and mint leaves.
11. Gravy is ready.
    

      Birasto: 

1. Take 1 tsp oil in the same pan and stir fry Julian cut onions on high flame to make birasto.
2. Birasto is brown onion keep it in a separate bowl.
3. Turn of the flame when onion changes the color to brown.

       To assemble biryani:

1. Take one thick bottomed pot to assemble the dum biryani.
2. Grease the pot with 1 tsp ghee and add half of the cooked rice to it.
3. Sprinkle half of saffron milk on the rice and add coriander and mint leaves on it.
4. Sprinkle half of the browned Julian onions over it.
5. Make layer of tomato gravy over the layer of rice. 
6. Make another layer of left over rice on the tomato gravy.
7. Sprinkle saffron milk, browned onions ,coriander and mint leaves.
8. Now cover the pot with a silver foil.
9. Place a flat pan on a burner and put the biryani pot on the flat pan.
10. Cook it on low flame for 30 mins.
11. Serve it with pickle and raita.   

<a href="https://www.zomato.com/jakarta/level-up-serpong-tangerang" title="View Menu, Reviews, Photos & Information about LEVEL UP, Serpong and other Restaurants in Jakarta" target="_blank" ><img alt="LEVEL UP Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18339301/biglink" style="border:none;width:200px;height:146px;padding:0;" /></a>
      

Paneer Makhmali

         This recipe is my own creation. I made it many times and it tastes awesome.The recipe is quick and mouthwatering. My family members love paneer makhmali.

• Ingredients:

1. Paneer 100 grm
2. Fried gram 2 tbsp
3. Cashew nut 5
4. Cloves 4
5. Whole pepper 6
6. Cinnamon 1 small stick
7. Whole dry coriander 10
8. Chopped tomatoes 1 cup
9. Chopped onion 1 cup
10. Ginger garlic paste 1 tbsp
11. Garam masala 1 tsp
12. Fresh cream 2 tbsp
13. Oil and ghee
14. Red chili powder 1 tsp
15. Turmeric powder 1 tsp
16. Dhania jira powder 1tbsp
17. Green coriander leave
18. Kasuri methi 1 tsp

• Method:

1. Take hot water in a bowl and add fried grams, cashew, cloves, whole peppers, cinnamon, dry coriander, kasuri methi and garam masala powder to it.

1. Let it soak for 1 hour.
2. Now chop tomatoes ,onions and make ginger garlic paste.

1. Take a pan and add 1 tbsp oil in it.
2. Add onions to it and let it cook for 2 mins on medium flame.
3. Add tomatoes and let it cook.
4. Keep it a side when tomatoes and onions are cooked.
5. Make smooth gravy of the cooked tomatoes and onions.
6. Make smooth gravy of the  ingredients which are soaked into hot water.
7. Take another pan and add ghee to it.
8. Add ginger garlic paste in it and fry until it changes color.
9. Now add both the gravies (mentioned above) and cook it on medium flame.
10. Add chilly powder, turmeric powder, dhaniajira powder and salt to taste. 
11. Let it cook  for 5 mins on low flame.
12. Add fresh cream and mix it properly.
13. Chop paneer in small pieces and add to the pan.
14. Mix well and garnish with fresh coriander leave.
15. Serve with paratha.