ROTLI RECIPE

Rotli Recipe Preparation Time 10 Minutes Cooking Time 30 Minutes Difficulty Easy Recipe Type Veg. Ingredients: • 3 cups Wheat Flour • ½ cup Ghee • Salt (to taste) How to make Rotli: • Take flour in a bowl and make a well in the center. • Pour ghee, salt, and enough water. Mix and knead into soft dough. • Shape the dough into small balls and roll them out into thin big chapattis. • Heat a tava or pan and place a chapatti on it. Cook, turning 3-4 times, until dome from both sides. • Repeat the same with the remaining balls. • Serve with hot vegetables.

RICE KHICHU RECIPE

Rice Khichu is a traditional Gujarati dish made of rice and flavoured with spices. Learn how to make Rice Khichu by following this easy recipe.

Rice Khichu Recipe Rating 7.5 / 10 ( 2 votes) Recipe Type Veg. Ingredients: • 1 cup Rice Flour • ½ tsp Green Chillies (chopped) • ¼ tsp Chilli Powder • 1 tbsp Fresh Coriander (finely chopped) • ½ tsp Cumin Seeds (jeera) • ¼ tsp Soda-Bi-Carb • A pinch of Hing (asafoetida) • 2 tbsp Oil • Salt to taste How to make Rice Khichu: • Take a wide vessel (handi) and put 2 ½ cups of water in it. • Put it over the flame and bring it to boil. • Now add chilli powder, cumin seeds, soda-bi-carb, green chillies, salt and a pinch of hing into it. • Mix well and let it boil for few minutes. • Now slowly add rice flour and keep stirring so that no lumps are formed. • Cover the vessel with a lid and cook for 10 more minutes. • Now put oil and coriander and mix it properly. • Serve hot Rice Khichu with papad.

RASILA SANTRA AUR PUDINA RECIPE

Rasila Santra Aur Pudina Recipe Preparation Time 10 Minutes Cooking Time 5 Minutes Difficulty Easy Recipe Type Veg. Serves Serves 4

Ingredients: • 4 fresh Oranges • 4 tbsp Brown sugar • A few sprigs of Fresh Mint Leaves  How to make Rasila Santra Aur Pudina: • Cut the oranges into halves and remove the seeds. • Sprinkle brown sugar over the oranges and keep it aside for fifteen minutes. • Put some mint leaves over the citrus juicer and then put the orange halves over it and press out the juice. • Pour into a glass and serve.

PISTEWALI BARFI RECIPE

Pistewali Barfi is an irresistibly delicious Indian sweet. Learn how to make/prepare Pistewali Barfi by following this easy recipe.

Pistewali Barfi Recipe Preparation Time 15 Minutes Cooking Time 20 Minutes Difficulty Easy Recipe Type Veg. Serves Serves 4 Ingredients: • 4 cups Mawa (Khoya) • 10 Pistachios (Silvered) • 30 measures Sugar free Natura • 1 cup Pistachios (Coarsely Chopped) • Ghee to grease  How to make Pistewali Barfi: • Grease a tray. Take Khoya and roast it over medium heat in a pan, stirring continuously until it softens. • Add sugar free and mix it well. Add chopped pistachios and mix. • Cook till it forms lump and then transfer it into the grease tray and spread evenly. • Smoothen the top, sprinkle silvered pistachios and set it aside to cool. • When set cut into squares and serve.

PANDOLI RECIPE

Pandoli is delightful and light dish, ideal for the weekend breakfast. Learn how to make/prepare Pandoli by following this easy recipe.

Pandoli Recipe Preparation Time 10 Minutes Cooking Time 10 Minutes Difficulty Average Recipe Type Veg. Serves Serves 4 Ingredients: • 1 cup Split Green Gram (green moong dal) • 2 tsp Green Chili-Ginger Paste • 1 tbsp Fruit Salt • Salt (to taste) For Tempering • 1 tsp Mustard Seeds • 1 tsp Cumin Seeds (jeera) • 1/2 tsp Asafoetida (hing) • 1 tsp Oil How to make Pandoli: • Wash green gram and then soak it in water, for atleast four hours. Now, grind it to make a paste, adding ¼ cup of water. • Add fruit salt, salt and green chili- ginger paste to it and mix well. • Take a pan and heat the oil in it. • Add mustard seeds, cumin seeds and asafetida to it. • When the mustard seeds start to crackle, add this tempering to the grounded dal paste and mix well. • Now, take the idli moulds and put the mixture in it. • Steam for 5- 7 minutes. • Serve hot.

ONION CRACKERS RECIPE

Onion Crackers Recipe Preparation Time 15 Minutes Cooking Time 50 Minutes Difficulty Easy Rating 1.0 / 10 ( 1 votes) Recipe Type Veg. Serves 18 Ingredients: • 11/2 cups Wheat Flour (Atta) • 1/2 cup Rice Flour • 1 Onion (finely chopped) • 2 tsp Cumin (jeera) • 1 green Chilies (chopped) • 1 tbsp Coriander leaves (chopped finely) • 1/4 tsp Asafetida (optional) • 1/4 cup Water • 1/2 cup Oil • 1 tsp Salt  How to make Onion Crackers: • Blend wheat flour, rice flour, onion, cumin, chilies, asafetida, water and salt. • Knead the dough and add oil little by little for about 5-10 minutes until the dough becomes smooth and soft. • Make small flattened balls of the dough and roll them into thin circles. • Preheat the oven to 350 degrees F. Place the flattened balls on the baking tray with foil. • Bake until golden brown or for about 35 minutes. • These can be stored as snacks in an airtight container for a few days. Suggestions: Serve it with chutney or sauce.

MUTHIA RECIPE

Muthia Recipe Difficulty Easy Rating 9.8 / 10 ( 6 votes) Recipe Type Veg.

Ingredients: • 1 Cup gram flour • 3/4 Cup wheat flour • 3/4 Cup bajra flour • 1 tsp Cumin seed powder • 1/4 tsp Turmeric powder • 6 Crushed green chilli • 2 Inch ginger, crushed • 1 tsp Ajwain • 1 Pinch asafoetida • 6 tbsp Oil • 3 tbsp Grated coconut • 3 tbsp Chopped coriander • Salt to taste • Sugar to taste • 6 Cloves garlic (optional)  How to make Muthia: • Combine bajra flour, wheat flour, gram flour, salt and sugar in a big bowl. • Add cumin seed powder, turmeric powder, crushed green chillies, crushed garlic, and crushed ginger. • Mix properly and knead lightly. • Shape into long thin rolls with your fingers. • Steam for half an hour or until cooked. • Heat oil, add ajwain seeds and asafoetida. • Add muthia and fry until brown. • Garnish with grated coconut and chopped coriander leaves.

MOONG DAL PANKI RECIPE

Moong Dal Panki Recipe Preparation Time 10 Minutes Cooking Time 10 Minutes Difficulty Easy Rating 5.5 / 10 ( 2 votes) Recipe Type Veg. Serves 8 Ingredients: • 50 gms Moong Dal • 1/2 cup Water (to soak dal) • 1 tbsp Coriander Leaves(chopped) • 1/2 tsp Lemon juice • 1 tbsp Fresh Curd • 1 tsp Gram Flour • 2 Green Chilies • A pinch Asafoetida • A pinch of Sugar • Salt to taste • 1 Banana Leaf • 1 tsp Oil  How to make Moong Dal Panki: • Soak moong dal in water for about two hours and drain. • Grind the mixture after adding green chilies and fresh curd. • Add gram flour and asafoetida. • Now take the banana leaves, cut it into small squares. • Apply a little oil to the banana leaf. • Spread a little mixture on each leaf portion and put another greased leaf on top. • Cook on a tawa (griddle) until light brown spots appear on top. • Moong Dal Panki is ready.

MOONG DAL CHAKLI RECIPE

Moong Dal Chakli Recipe Difficulty Easy Rating 9.5 / 10 ( 6 votes) Recipe Type Veg.

Ingredients: • 2 Cups rice flour • 1/2 Cup mung dal paste • 1/2 tsp Cumin seeds • 2 tsp Oil • 1/4 tsp Turmeric • 1 Red chili powder (optional) • Oil for frying • Salt to taste • Water as required How to make Moong Dal Chakli: • Cook the moong dal with sufficient water. • Mash it properly to make paste. • Take a big bowl and combine together the rice flour, turmeric, salt, mung dal paste, chili powder, and cumin seeds. • Heat oil and add it to the rice flour mixture. • Make stiff dough, add water as needed. • Knead with hand. Do not use food processor. • Take small portion of dough and put it in a chakli mould or icing bag with star nozzle. • Take oil in a frying pan and heat it. • Drop a small piece of dough into oil and wait for 3 seconds, if it does not rise on the top then oil needs to be heated. • Make a spiral with the chakli mould or icing bag. • Deep fry it until golden brown. • Store it in an airtight container when cool.

MOHANTHAAL RECIPE

Mohanthaal Recipe Preparation Time 120 Minutes Cooking Time 30 Minutes Difficulty Average Recipe Type Veg. Serves Serves 4

Ingredients: • 2 cups Gram Flour (Besan) • 1/2 cup Milk • 1 1/2 cup Ghee • 2 cups Sugar • 5 - 6 strands Saffron (Kesar) • 1/4 tsp Green Cardamom Powder • 10 Almonds (blanched and slivered) • 10 Pistachios (blanched and slivered) How to make Mohanthaal: • In a bowl, take gram flour, milk and three tablespoon of ghee and mix well. Cover and keep aside for two hours. • Now gently rub the mixture to resemble breadcrumbs. • Grease a thali. • In a heavy bottomed pan, heat the remaining ghee and cook the gramflour mixture, till brown and gives out a nice aroma. • Add green cardamom powder to the gramflour mixture and cook. • In another pan, take two cups of water and sugar and cook till it gives out a one-stringed consistency. Add saffron and mix. • Add the sugar syrup to the gram flour mixture and cook till the syrup is absorbed and the mixture gets thick and dry. • Grease a thali and spread out the mixture evenly on it. • Add pistachios and set aside to cool. • Cut into squares. • Serve.

METHI PAPAD RECIPE

Methi Papad Recipe Difficulty Easy Recipe Type Veg.

Ingredients: • 8 Moong-dal Papad, broken into small pieces • 1/4 cup Fenugreek Seeds (Methi Dana) • 4 tbsp Oil • 1 tsp Mustard Seeds • 2 inch Cinnamon Stick • 4-5 Whole Dry Red Chilies, broken • A pinch of Asafoetida (Hing) • 1 tsp Turmeric Powder • 2 tsp Coriander Powder • 1 1/2 tsp Red Chili Powder • 3-4 Kokum Petals • 1 1/2 tbsp Jaggery (Gur), grated • 2 tbsp Fresh Coriander Leaves, chopped • Salt to taste • Water (as required) How to make Methi Papad: • Soak the methi seeds in 2 cups of hot water for about two hours. Drain the water and pressure cook the seeds with 2 cups of water and salt to taste. About 3 whistles would be enough. • Clean the cooked seeds in running water, to remove any bitterness left. • Now, in a separate pan, heat oil. Add mustard seeds, cinnamon and broken red chilies. Sauté for about a few seconds. • Add asafetida, turmeric powder, coriander powder, red chili powder, cooked methi dana and stir. In it, put in 2 to 3 cups of water and bring the mixture to a boil. • Add salt, kokum and jaggery to the pan and further simmer for about three to four minutes. • Now, add the broken pieces of papad. Simmer the content for about 5 to 7 minutes. • Garnish it with coriander leaves. Methi Papad Sabzi is ready to be served!!

METHI DAL DHOKLI RECIPE

Methi Dal Dhokli Recipe Preparation Time 20 Minutes Cooking Time 45 Minutes Difficulty Average Recipe Type Veg. Serves Serves 4

Ingredients: • For Dal • ½ cup Toovar Dal (arhar) • ¼ tsp Mustard Seeds • ¼ tsp Cumin Seeds (jeera) • ¼ tsp Fenugreek Seeds (methi) • 10 Curry Leaves (kadipatta) • 2 Cloves (laung/ lavang) • 2 sticks Cinnamon (dalchini) • 1 Bay Leaf (tejpatta) • 2 small Red Chilies • ¼ tsp Asafoetida (hing) • 4 pieces Cocum (soaked) • ¼ cup Chopped Tomatoes • ½ tsp Turmeric Powder (haldi) • ½ Lemon Juice • 4 Green Chilies (slit) • ½ tsp Chili Powder • 1 tsp Ginger (grated) • 1 tsp Ghee • ½ tsp Jaggery • Salt to taste For Dhoklis • 1 cup Whole Wheat Flour • 3/4 tsp Fenugreek Leaves (methi) (chopped) • ½ tsp Turmeric Powder (haldi) • ½ tsp Chili Powder • ¼ tsp Asafoetida (hing) • 1 tsp Oil • Salt (to taste) • ¼ cup Chopped Coriander Leaves (to garnish) How to make Methi Dal Dhokli: • For Dal • Wash the toovar dal and soak it in water for 15 minutes. • Thereafter, cook it in the pressure cooker, till it whistles thrice. Keep it aside and allow it to cool. • When it is slightly cool, whisk dal until it gets smooth. • Take a pan and heat ghee in it. Add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon sticks, bay leaf, red chilies and asafoetida in it and saute, till the mixture starts emitting fragrance. • Now, add cooked dal to the above mixture, along with 3 cups of water, cocum, tomatoes, turmeric powder, lemon juice, salt, green chilies, chili powder, ginger and jaggery and cook it on simmer flame for 10 minutes. For Dhoklis • Mix all the ingredients required for preparing dhoklis and knead to form firm dough. • Now, divide this dough into six equal pieces and roll out into thin chapattis. • Put a non stick tawa over the flame and roast the chapattis on it, from both the sides. Keep them aside. To Serve • Before serving, boil the dal, put dhoklis in it and turn the flame on simmer. • Stir it every 2- 3 minutes. • Remove from the flame and garnish with coriander leaves. • Serve hot.