1. In blender coarsely grind the broccoli florets and keep it aside. In a pan add some oil and season it with little jeera, then add onion, garlic and ginger and saute them well.

2. Now add onion,green chillies and once they have been sauteed add broccoli and stir for few mins till the raw smell is gone.

3. To this add turmeric powder,chilly powder, garam masala, amchur powder and salt. Stir them well for few more mins. Switch if off. To this add coriander leaves and mix them all well.

4. Make chapathi dough and then roll them round as shown in pic. Once the broccoli stuffing is cooled enough, take a small ball sized stuffing and stuff in center of the dough as shown in pic.  Now close the ends as shown and roll them round.

5. Now dip in wheat flour  powder on both sides and start rolling them where it was sealed. Now when you have rolled enough, put them on hot griddle and let it puff up.



6. Let it turn golden brown in color on both sides as shown in pic and serve it hot with boondhi raita or okra raita or palak raita of your choice.

1. Let soya chunks soak in hot water for 2-3 mins. Then rinse them under cold water when they increase in size and squeeze them well.

2. Now blend them for a sec in blender till the skin is little coarse as shown in pic.

3. Now in a pan add oil and saute jeera, then add ginger & garlic. To this add onion and saute till translucent.To this add shredded or minced soya chunks and stir well for 3 mins till the raw smell is gone. Now add salt,green chillies,garam masala,chilly powder and amchur powder(dry mango powder)and mix it well.

4. Now take a ball sized dough and roll them flat,stuff this soya filling inside and make a knot like shown in pic(just close the ends from all sides)

5. Flatten it with your hands,dip in wheat flour and flatten them using chapathi roller. See that its evenly done so the stuffing doesn't come out. Now place them on hot tawa and make sure both the sides are lite brown in color. Crispy,tasty and healthy soya keema paratha is ready to eat.

6. Serve it with any kind of raita.

1. In a pan add oil to this add cinnamon,cloves,bay leaf and saute for few sec. To this add onion saute them too. Then add ginger garlic paste and fry till the raw smells is gone. To this add tomatoes and let them get mushy and soft.

2. Then add turmeric powder,chilly powder,garam masla and salt. Stir for some time. Then in blender add sombhu/fennel seed,coconut,chillies and khus khus/poppy seed and grind them well. Add little water and make a fine paste. Add it to the gravy and let it thicken the tomato kurma.. Add half a glass of water and let it boil for few mins. To this add mint as garnish and switch it off when the oil pop up on gravy.

3. Serve it hot with dosa,chapathi,poori, idiyappam.

1. Take a cup of peanut,raw one. Then in another cup mix besan flour,rice flour,chilly powder,salt,garam masala,crushed garlic/garlic powder,hing and mix everything well together and throw the peanut in it.


2. Now sprinkle water and mix the peanut. Remember the key word " sprinkle". Do not pour the water it will become thick and it will be difficult to get single peanuts in coated form. So just sprinkle water little by little and coat the peanuts well.

3. Now in a pan pour oil and deep fry the peanuts in them. Wait till they turn mild brown in color and then remove it quickly and place it on a tissue paper. Don't let them stay for long in oil it will get burnt and wont taste good.

4. Let it cool for 15-20 min and it will turn very crunchy and then store them in an air tight container.

Notes:

• Do not add lots of water the dough will become little thick and peanuts wont easily spread in oil.
• In case you added more water by mistake,apply some oil in your hand and also sprinkle on top of the peanut and try to separate them.
• Be very careful with oil,it shouldn't be very hot. When you adding the peanuts keep the flame in slow and then increase the flame later.
• You can make the same procedure with cashew nut,baadam/Almonds or any nuts.

1. In a pan add butter/oil, to this saute cinnamon,cloves,bay leaf,elachi for few mins. To this add onion and saute it till they become tender.

2. In a different pan lightly roast dry fenugreek leaves(kasoori methi)and crush it and keep it separate. Then back to onion saute, to this add ginger garlic paste,tomatoes and saute them til it is soft. Then add spices like turmeric powder,chilly powder,coriander powder,salt and saute it well.

3. When they are tender mix roasted kasori methi leaves and stir for a min. Remove from fire,let it cool. Then blend them well in mixie and filter them using a metal filter and keep it separate.(This is done to get the gravy creamy texture instead of getting pieces in our mouth)

4. Chop paneer to required shape. I always saute it in oil for a min and shift it in to a hot boiling water bowl.This helps paneer stay soft in gravy.

5. Now in a pan add ghee/butter to this add jeera,then freshly crushed pepper and saute it for a sec. To this add cashew nuts. Now add the  ground onion-tomato gravy kept separate and let it boil for 5 mins. I didn't have fresh cream so I added milk and stirred for a min. They both taste a lot same,so you can def substitute milk in place of fresh cream in curries. To this finally I added garam masala. Keep in stove till the oil starts to bubble at the top. Then remove from fire.

6. Serve this with chapathi,puri or Naan. They will taste very good. Perfect blend of spice and creaminess.

1. Boil Channa dal in pressure cooker,it should be perfectly done not too mushy or watery. Keep it separate.

2. Now in oil/ghee add cinnamon,cloves,bay leaf,shah jeera and saute for few mins. To this add onion and ginger garlic paste and stir for few more mins.

3. Then to this add curd and let it cook for a min. Now add channa dal and let it sit for 5 mins. mean time add garam masala,salt and red chilly powder. Let it cook till the raw smell is gone.

4. Now in a separate pan add 6 glass of water and salt to it. Let it boil, to this add basmathi rice and let it cook 3/4 th. Now remove the water and collect the rice.

5. In a Glass bowl or big pan layer the dish. First add the channa dal mix and on top of it add the cooked basmathi rice. To that layer sprinkle finely chopped coriander leaves and mint leaves. I had fried onion which I made from fresh onion(Just saute it in a separate bowl till the skin turns dark brown in color).

6. Same way repeat for one more layer and close the lid and let it sit for 15 mins. With the heat they will cook on its own. Then after that serve it from below to top without mixing altogether. Now when its done, serve it with your fav raita.

1. Soak 2 cups of Channa in a bowl overnight and wash it well in the morning. To this add 1 and half cup of water. Then add cinnamon sticks,cloves,bay leaf,cardamom,tea packet(don't be shocked they always use tea bag in Amritsar chole and gives an excellent color to the Channa,make sure u use tea bag if you put in tsp the chole will get messy later) and ginger-garlic paste. Add little salt too and let it cook for 7-8 min in a cooker.



2. Now make sure you filter the water separate and keep it safe.
3. In a pan add oil then add jeera,onion, ginger pieces(chopped julienne)tomatoes and saute till they become soft. Now add the cooked water to this and add the spice powder mentioned above like red chilly powder,turmeric powder,jeera powder,garam masala,dhania powder and salt.

4. Now to this add channa/konda kadalai and add salt and let it cook for few more mins till the water thickens. To this finely garnish coriander leaves and serve it hot with bhatura or poori.

5. While serving this always keep chopped onions and lemon wedges on side. After tasting this delicious channa you will never go back to the regular channa.

1. Soak channa dal over night or 5-6 hrs in water. Then drain it and blend it with ginger,green chillies,turmeric powder and salt to fine paste.

2. In a pan add oil and add a pinch of hing, now transfer the besan paste to the pan and keep stirring little it gets the dough consistency.

3. Now transfer this to a oil spread plate and spread it evenly with a flat spoon or spatula. When it is still hot cut to diamond shape with a knife and leave it for 5 mins. Then deep fry this till golden brown and keep it separate.


4. Now cube potatoes and deep fry them too.

5. In a pan add some oil, to this add jeera,bay leaves,ginger paste,green chillies and tomatoes. Let it cook well. To this add turmeric powder,chilly powder,curd and garam masala. Add potatoes and salt.

6. Then add coconut milk and cashew-raisin paste and let it cook for 5 mins.

7. Then add the besan fry and let it sit for few mins. Now remove the besan fry and keep it separate. When it cool down add to the gravy otherwise it will absorb all the gravy. Then finally garnish with coriander leaves and serve it hot with white rice.

1. In a pan pour some oil then season it with jeera then add lady's finger and saute them for few mins. To this add chopped potatoes and saute it well too.

2. Now add onions and let it turn golden color,to this add tomatoes and fry them well. Now add turmeric powder,chilly powder,garam masala,salt and amchur and let it cook for 5 mins. Sprinkle some water and keep the lid closed and let it cook.

3 When they done garnish with coriander leaves and serve it hot with roti/chapathi.

How To make Peas Kachori:

1. In a bowl mix maida,ghee/oil then add salt and mix it well by adding little water. Knead them well for 2-3 mins until the dough is soft. Then let it sit for 30 mins.

2. Now cover it up with a wet muslin cloth and leave it aside.

3. In a blender mix peas,ginger,green chillies,salt and blend to paste. Do not add water.


4. Now in a pan add oil then add hing and pour the peas paste and let it cook for a min till the raw smell is gone. To this add garam masala,sugar and mix it well. The paste must be little thick to roll into the dough. Now remove from heat and let it cool.

5. Now roll the dough in to small balls and make it like how you make puris. Keep the peas paste in center and fold the edges towards center and roll it like ball.

6. Now roll them to puri,make sure the peas stuffing don't come out. We need lot of patience while rolling it. Now make all the batches this way and keep it ready for deep frying.

7. In a pan add oil till the dough immerses deep like puri and they will puff up nice. When both the sides turn golden brown in color remove it from oil and place them in a tissue paper to absorb the excess oil.

How to make spicy dum aloo:

1. Take baby potatoes boil them in water for 2-3 mins add little salt while boiling. Then remove the skin and wipe it well.

2. Now deep fry the baby potatoes in oil till they turn mild golden brown in color and keep it separate.

3. In a pan add oil then saute jeera,fennel seeds,bay leaf then onion,ginger garlic paste and saute for few mins. To this add tomatoes and pulp it well. Now add peas,let it cook for a min then add turmeric powder,chilly powder,garam masala,coriander powder and salt and let it cook for 2 more mins. To this add salt and little water and cook till the oil separates.

4. Now to this add the cooked baby potatoes and mix it well. Then add 2 tsp of curd and mix it well again. Add water according to the required thickness. Then sprinkle some coriander leaves and serve it hot with peas kachori.

1. In a pan add oil and do the seasoning mentioned above. Then saute onion,ginger,garlic and tomatoes. When the skin gets soft and tender add the tomatoes puree(blend the tomato in a blender and pulp it fine)and saute it well. To this add capsicum,peas and saute too. Let it cook for 5 mins.

2. Make idly fresh and store them in fridge for 30 mins or you can use the previous day idly too. When they are dry and kept in fridge its easy to fry them and they will stay in shape. Cut them to small pieces and deep fry in oil.

3. Collect them in a tissue paper and store it separate.

4. Now add turmeric powder,chilly powder,dhania powder,salt,garam masala and add 1/4 cup water and let it cook for 10 mins. To this add the idly and mix it well. Check the tangy spice if its less you can add lemon juice. To this add finely chopped coriander leaves and mix it well.

5. Enjoy it for evening snacks or as breakfast. I love it with raita. It tastes very good.

1. These are the frozen spring roll sheets,leave them in room temperature for 2-3 hrs.

2. Now in a pan add some oil and saute jeera,onion,ginger,garlic,green chillies one by one and fry them well.

3. Now take the frozen panner and shred them well. Now add this to the pan and fry for some time. To this add salt,chilly powder,garam masala and mix them well. Remove from fire. Squeeze little bit of lemon juice and garnish with coriander leaves. Let them cool down completely.

4. Now add the shredded mozzarella cheese and mix it well.

5. Now take one sheet and keep the diamond shape towards you and then slightly stuff the panner  in a thin line and roll them up from above. Like you do it for spring roll. Instruction will be given in the spring roll sheet.

6. When they are rolled fold both the side of the sheet and roll it again. Now lock the ends by wetting little water mixed with maida and they will stick well.



7. Now deep fry them in oil and when they turn golden brown in color remove them from fire.

8. Enjoy this roll with tomato ketchup or green chutney.