1. 1 cup chickpeas ( kabuli chana)
  2. 1 tea bag
  3. 4-5 tbsp ginger paste
  4. 4tbsp oil
  5. 3 onions chopped
  6. 4 tsp garlic, finely crushed
  7. 3 green chilies,
  8. 3 tomatoes chopped
  9. 3 tsp coriander powder
  10. 2 tsp cumin powder
  11. 2 tsp turmeric powder
  12. 1 1tsp red chili powder
  13. Salt as per taste
  14. 2 tsp garam masala
  15. finely chopped coriander leaves


  • Soak Chole in water overnight or for about 8 hr.
  • Cook the chole with salt and enough water in the cooker for about 30 minutes or till fully done.
  • Reserve 1 cup of water and drain the excess water.
  • Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Stir for 5 minutes and then put tomatoes, coriander, cumin, turmeric and chili powder and cook until the oil separates.
  • Add chole, the reserved water, salt and
  • When the liquid has been absorbed by chole add garam masala
  • Serve pindi chana sprinkled with the remaining garam masala, coriander leaves


  1. 8-10 mediumpeeled Potatoes
  2. 3 cauliflower florets chopped
  3. 2-3 chopped onion
  4. 1 capsicum (cored, seeded and chopped)
  5. 1 cup peas
  6. 2 green chilies chopped
  7. 4 medium tomatoes cubed
  8. 4-5 tbsp of garlic paste
  9. Salt To Taste
  10. 2/3rd cup water
  11. 1/4th cup oil
  12. some chopped coriander leaves


  • Slice off the top from the potatoes - a thick slice to be used as a lid later, and carefully scoop the inside.
  • Parboil the Cauliflower, capsicum, peas, onion, chilies, garlic and salt in a saucepan with the water
  • When the water is fully absorbed into the mixture,put the mixture into the potatoes
  • Cover with the potato lids and secure with toothpicks
  • Heat the oil in a saucepan and cook the tomatoes with salt for 2 minutes.
  • Arrange the stuffed potatoes over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
  • Garnish the stuffed aloo with chopped coriander and serve hot with roti or Paratha


  1. 8 Baingan / Brinjal
  2. 3 green chilies finely chopped
  3. 2 onion finely chopped
  4. 1/2 cup oil
  5. 3 tbsp lemon juice
  6. salt as per taste
  7. 4 tbsp coriander seeds
  8. 2 tbsp aniseeds
  9. 2 tbsp cumin seeds
  10. 2 tbsp fenugreek seeds
  11. 2 tsp turmeric powder


  • Slit brinjal lengthways withoutcutting them in 2 pieces
  • Roast coriander seeds,aniseeds,cumin seeds ,fenugreek seeds and then grind them to powder and add the turmeric powder, salt, lemon juice and green chilies to make a stuffing
  • Stuff the mixture between bringal and tie them back together with cotton thread to prevent stuffing escaping.
  • Heat the oil in a pan and fry the onions until golden brown. Add the brinjal and cover tightly.
  • Occasionally keep turning the brinjals until cooked properly
  • Serve the stuffed baigan (bringal) hot with roti or parathas


  1. 1 kgBhindi, washed and dried
  2. 3 tbsp - oil
  3. 1 tsp cumin seeds
  4. 2 medium sized onion, chopped
  5. 3 green chilies, chopped
  6. 3/4-inch ginger, finely chopped
  7. A pinch of Asafetida powder
  8. 2 tomato chopped

For Stuffing :

  1. 4 tsp coriander powder
  2. 3 tsp turmeric powder
  3. 3 tsp ground fennel
  4. 3 tsp dried mango powder
  5. 2tsp chili powder
  6. Salt To Taste


  • Slit bhindi lengthwise
  • Mix all the stuffing ingredients well.
  • Stuff the mixture.
  • Take a pan and sauté cumin until it starts to crackle.
  • Then add onions, green chilies and ginger. Sauté till onion turns transparent, then put in asafetida, tomato and cook for a few seconds.
  • Add bhindi and cook until tender and well coated with the masala
  • Serve stuffed bhindi hot with chapati, paratha


  1. 6 Capsicum
  2. 3 boiled potatoes
  3. 4 tbsp boiled green peas
  4. 2 Onion finely chopped
  5. 1 tsp turmeric powder
  6. 1 tbsp Red chili powder
  7. 1tsp Garam masala
  8. 1 tsp Dry mango powder
  9. Salt To Taste
  10. Oil for frying


  • Boil capsicum till they are tender , drain water and keep aside to cool.
  • Mash the boiled potatoes.
  • Take a pan and put oil, let it heat, then add chopped onion and fry till it turns golden brown.
  • After that add all spices, mashed potatoes and peas and fry for few moments.
  • Cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
  • Then fry the stuffed capsicums on all sides.
  • Garnish with chopped coriander leaves and thinly sliced rings of tomato.

ALOO SABZI RECIPE / Potato curry recipe

  1. 250 gms Potatoes
  2. 3 tbsp Oil
  3. 1 tbsp Turmeric powder
  4. 2 -3 Green chillies chopped
  5. 4-5 Curry leaves
  6. 2 tsp cumin seeds
  7. Salt To Taste


  • Boil, peel and cube the potatoes.
  • Heat oil in a pan, add the mustard seeds, green chillies, curry leaves
  • When the seeds crackle add salt and turmeric powder and cubed potatoes and little water
  • When the potatoes absorb the masala and when it is well blended,Serve hot
  • You can eat it with roti or paratha


  1. 500gms Potatoes
  2. 500gms Gobi (Cauliflower florets)
  3. 3tbsp Oil
  4. 2 tsp Cumin seeds
  5. 2-3 green chillies Chopped
  6. 2 tsp Coriander paste
  7. 2 tsp Cumin paste
  8. 1 tsp Chilli powder
  9. 1tsp Turmeric paste
  10. some coriander leaves to garnish
  11. Salt To Taste


  • Par boil the potatoes and set aside.
  • Heat the oil in a pan and fry the cumin seeds until they begin to crackle ,then add the green chilli and fry for a further 1 minute.
  • Add the cauliflower florets and fry, stirring, for 3-4 minutes.
  • Add the potatoes, spices and salt and cook for 15minutes, until the vegetable are tender.
  • Garnish with coriander and serve with onion and pickle.


  1. 500gm potatoes boiled and peeled
  2. 1 tbsp ginger paste
  3. a pinch asafoetida
  4. 1 tsp cumin seeds
  5. 1 tsp garam masala
  6. 2 tsp coriander powder
  7. 2 tsp salt
  8. 1 tsp chilli powder
  9. 1 tsp turmeric powder
  10. 1/2 cup yogurt (curd)
  11. 3 green chillies
  12. coriander leaves-chopped


  • Break the potatoes, by holding each in the palm and closing the fist. Keep these unevenly broken potatoes aside until further use.
  • Heat the ghee, add cumin and asafoetida ,after crackles, add ginger and sauté till slightly fried.
  • Then add yogurt stirring vigorously until it is well blended.
  • Add garam masala, coriander, salt, turmeric and chilli powder
  • Add potatoes and green chillies, turn around over high heat, until they look slightly fried.
  • Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 20minutes.
  • Garnished with coriander leaves and serve


5-6 medium size Tomatoes
  • 150gms Paneer grated
  • 2 Onion finely chopped
  • Chopped Coriander leaves
  • 3 Green chili chopped
  • Salt as per taste
  • 2 tbspRed chili powder
  • 2 tbsp Gram Masala
  • 2 tsp turmeric powder
  • 1 tbsp grated cheese
  • 1 tbsp oil

  • Preparation

    • Cut the top of tomato and Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
    • Heat oil and add chopped onions and green chilies.
    • Now add the pulp and chopped tomato and fry for 2 minute and put all dry masalas and fry then add paneer and cook it for 4 mins
    • Fill tomatoes with the mixture.
    • Garnish it with grated cheese and chopped coriander
    • Put tomatoes in a cooker container and put little butter and pressure cook for one whistle.
    • You can also bake it in a hot oven at 200 degree c for 20 minutes.


    1. 1/2 medium-sized aubergine (eggplant) cut into 2cm x 1cm
    2. 2 small carrots peeled and cut into 2cm x 1cm
    3. 1 cup peas
    4. 1 cup French beans, cut into fine pieces
    5. 1 potato peeled and cut into 2cm x 1cm
    6. 3/4 cup freshly grated coconut
    7. 3 green chillies
    8. 3 tbsp white poppy seeds
    9. salt
    10. 3 tomatoes, chopped
    11. 1 tbsp plain yogurt
    12. 2 tsp garam masala
    13. coriander chopped


    • Boil aubergine (eggplant), carrots, peas, French beans and potato in a saucepan.
    • Add 1 cup water. and cookuntil the vegeatbles are just tender.
    • Put the coconut, chillies, poppy seeds and salt in the blenderto form a paste
    • When the vegetables are cooked, add the spice paste and another water. Stir and simmer gently for 5 minutes.
    • Then add the tomatoes, the yogurt and the garam masala andmix well. Bring to the boil
    • Serve with the fresh coriander at the top


    1. 300gms Arbi
    2. 250 gms gram flour
    3. Oil
    4. 4 tblspAjwain
    5. 2 tspOnion chopped
    6. 2 Green chilli chopped
    7. 1 tbsp Red chilli powder
    8. 2 tblsp Chopped coriander
    9. Salt
    10. 2 tsp Lemon juice
    11. 1 tblsp Garam masala
    12. 2Tomatoes chopped
    13. 250 gmsGinger paste
    14. 2 tsp Garlic paste
    15. 1/2 tspGreen chilli
    16. 1 Red chilli powder
    17. 1/2 tsp cloves
    18. 2 green cardamom
    19. Salt to taste
    20. Butter - 2 tblsp
    21. Honey- 1 tsp
    22. Kasoori methi - 1 tblsp
    • Pressure cook the arbi with three cups of water and give one whistle. Cool and drain.
    • To prepare makhani gray, put tomatoes in a bandi, add one cup of water, ginger and garlic paste, green chilli, red chilli powder, laung and cardamom.
    • Boil. Cover and cook on low heat till it is reduced to a saucy consistency and bleand it in a mixer
    • Add butter , honey and salt , Simmer on low flame for 1-2 minutes
    • Then add kasoori methi and remove from fire.
      Keep the makhani gray aside.
    • Peel and flatten each piece or arbi.
    • Put salt and red chilli powder on it.
      Sprinkle dry besan.
    • Overturn the pieces and sprinkle salt, red chilli and besan on the other side too.
      mix, so as to coat lightly.
    • Heat oil on a large tawa, add half the arbi and sauté over medium heat till golden.
    • Shift the fried arbi from the center to the sides (periphery) of the tawa.
    • Add the rest of the arbi, fry and shift to the sides.
    • In the same oil, add ajwain, when it turns golden, add chopped onions, grated ginger and green chilli and sauté for three minutes.
    • Add 1/2 tsp salt.
    • Return the arbi to the center, add red chillies and half of the coriander.
    • Fry for a minute. Add the prepared makhani gray and fry until the arbi is coated with the gravy.
    • .Sprinkle lemon juice, garam masala and the remaining coriander.
    • Stir and serve immediately.


    1. 250 gms rajma (kidney beans)
    2. 1 tbsp cumin seeds
    3. 2 tsp onions chopped
    4. 3 tomato puree
    5. 2tbsp ginger paste
    6. 1 tblsp green chillies chopped
    7. 2 tbsp garlic paste
    8. 3-4 tbsp.cumin seeds powder
    9. 2 tspcoriander powder
    10. 2 tsp red chilli powder
    11. salt as per taste
    12. oil
    13. 2 tblsp curd
    14. coriander leaves to garnish


    • Soak the rajma overnight, it should be soaked atleast for 8 hrs.
    • After that boil the rajma till well cooked, it approx takes 45 min to become tender.
    • Heat oil, add cumin seeds, and when crackles, add chopped onions, Saute it till light golden brown in colour.
    • Then Add ginger paste and garlic paste , tomato puree , green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt.
    • Cook the masala for 5-6 minutes.
    • Now put rajma, mix it well and add half a cup of water.
    • Cook it for another 10 minutes.
    • Garnish with green coriander leaves.



    1. 3 cups Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
    2. 150gms Grated paneer
    3. 2 Tomatoes
    4. 2 Grated onions
    5. 2 tsp Ginger paste
    6. 2 tsp - Garlic paste
    7. Salt To Taste
    8. 2 tsp Turmeric Powder
    9. 2 tsp Red chilli powder
    10. 2 tsp Coriander powder
    11. 2 tsp Garam Masala Powder
    12. 2 tbsp - Cream
    13. 6 tbsp oil
    14. 1 cup - Milk / water
    15. some Dry fruits (cashew nuts, raisins)
    16. Coriander leaves To sprinkle


    • Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree.
    • You can also use readymade tomato puree
    • Take 1 tbsp oil and slightly fry the dry fruits for about 1 min on medium heat.
    • Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
      Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for some time then add tomato puree and dry fruits.
    • Mix all the ingredients well and cook for 5 minutes.
    • Add milk/ water alternatively, Bring it to boil.
    • Cook until the gravy becomes thick. then add paneer to the gravy and stir well.
    • Now add all the vegetables to the above gravy and cook for 5 minutes.
    • Garnish it with cream and coriander leaves on the top
    • Serve it hot.

    sandesh recipe


    1. 500gms Paneer
    2. 270gms sugar
    3. 2tbsp rose water
    4. 1 tsp green cardamom seeds powder
    5. 10 pistachios thinly sliced
    • Mix sugar and paneer and put the mixture over the gas and stir constantly to avoid lumps.
    • When the mixture solidifies, put rose water on it and remove the pan from the heat.
    • After removing, keep Stirring for few more mins.
    • Sprinkle cardamom and pistachios in two separate plates.
    • Now divide the mixture into several portions of the required size and flatten them to give the desired shapes.
    • Dip each piece into both plates in turn so that the front of the sandesh is coated with crumbs.
    • Serve it cold

    Shrikhand recipe


    1. 1 container plain yogurt
    2. 1/2 cup sugar powdered
    3. 2 tsp rose water
    4. 1 tsp cardamom powder
    5. some ground nutmeg
    6. 4 threads of saffron
    7. 6-7 pistachios chopped
    • Mix all ingredients ,dont mix pistachios,then Cover and refrigerate at least 2 hours.
    • After that ,remove it and keep stirring for 5 mins.
    • Sprinkle shrikhand with pistachios.
    • Serve cold.

    Burfi recipe


    1. 5 cup Whole Milk
    2. 5 tsp fresh Lemon Juice
    3. 5 tblsp dried Milk Powder
    4. 6 tblsp powdered Sugar
    5. 7 tbsp Ghee
    6. 2 tsp Cardamom Powder
    7. 3 sheets Edible Silver Foil


    • Heat the milk slightly and addthe lemon juice.
    • Then hang it up in a muslin cloth to drain for 2 hours.
    • TNow it will become like a cheese
    • Kneed this well with the milk powder and sugar.
    • Heat the ghee in a heavy pan and add the cheese mixture.
    • Keep stirring over very low heat until the ghee separates.
    • Remove and mix in the cardamom powder, and let it cool down
    • Knead again to blend.
    • Cut into squares and decorate with silver foil.

    Badam kheer recipe


    1. 1/2 cup Almond
    2. 3 cups Milk
    3. 4 tblsp Sugar
    4. 5 -6 Cardamom finely chopped
    5. 5-6 threads of Saffron , soaked in lukewarm milk
    • Boil the milk in a thick bottomed pan.
    • when the milk begins to boil add the almond paste and the sugar and cook over a low flame
    • stirring continuously.
    • When the milk becomes thick, like a kheer remove from the flame and add the dissolved saffron and the crushed cardamoms.
    • Allow to cool and serve chilled.

    besan ke ladoo


    1. 2 cups besan
    2. 2 cup sugar powdered
    3. 1 cup ghee
    4. 4-6 almonds finely chopped
    5. 4-6 pistachios chopped
    6. 4-6cashew nuts chopped
    • In a kadhai mix gram flour and ghee over a low heat and keep constantly stirring to avoid lumps.
    • When it releases a aroma, it is ready.
    • Now remove from the gas and allow it to cool.
    • Add all the remaining ingredients, sugar ,nuts and mix thoroughly.
    • Now form ping-pong size balls of the mixture.
    • They are ready to be served

    Badam phirni


    1. 3 cups milk
    2. 3 tbsp rice
    3. 4 tbsp sugar
    4. 10-15 almonds (sliced)
    5. 2 tsp green cardamom (crushed)
    6. 1 tsp kewra essence
    7. silver foil paper (varak)


    • Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
    • Bring milk to boil in a moderatly low heat and add rice, sugar and cardamom and stir constantly till milk turns thick.
    • Remove from heat
    • Put in serving bowl and chill.
    • Garnish the badam phirni with silver foil paper and almonds and serve.

    Badam halwa recipe


    1. 2 cups Badam
    2. 4 cups Sugar
    3. 2 drops Kesar Colour
    4. 1 cup Ghee
    5. 2 cup Milk

    How to make badam halwa:

    • Leave the almonds in hot water for 1 hour.
    • Take out the outer skin and grind to a paste with the milk.
    • Make sugar syrup and boil till it reaches a one string consistency.
    • Add the badam paste and kesar colour ,cook till it thickens.
    • Then add ghee stirring continuously on low heat.
    • Badam halwa is ready to eat.