Traditional Suji(Rava) Ka Halwa

Ingredients:

• 1 cup suji/rava
• 1 cup or little less sugar
• 2 tab spoon ghee
• resin, for garnish
• chopped cashew, for garnish
• chopped almond, for garnish
• 2 cups water

Method:  

1. Dry Roast

• Heat the pan and dry roast suji(rava) until the color changes into golden.
• Keep the heat on medium flame and stir constantly.

2. Add Ghee, Sugar & Water

• Add ghee and roast 2 more minutes.
•  Add sugar. Mix it well.
• Add water mix well and cover with lid for 2 minutes.
• Remove the lid and stir it.
• Keep stirring until the batter gets hard on thickness. 
• Make sure the lump does not form into it.
• Turn of the heat.
• Add cashew and resins and mix it.
• Transfer the halwa into serving plate or bowl..

 Top with:

• chopped cashew
• chopped almonds

Serve:

• Serve hot 
• Serve with pickles or Potato bhujia(bhaji) or any other bhujia(bhaji)

Pro Tips

• • Slow cooking gives best taste
  • Desi ghee improves aroma greatly
  • Chopped nuts and resin adds the flavore

Traditional Gajar Ka Halwa

Ingredients:

• 1 kg fresh carrots (grated)
• 1 liter full-fat milk
• 4 tbsp ghee
• 1/2 to 3/4 cup sugar
• 1/2 tsp cardamom powder
• 10–12 cashews
• 10–12 almonds
• 2 tbsp raisins
• Optional: khoya/mawa for richer taste

Method:  

1. Prepare the Carrots

Wash, peel, and grate the carrots.

Fresh red carrots work best for authentic flavor.

2. Cook with Milk

Add grated carrots and milk to a heavy pan.

Cook on medium heat:

• Stir occasionally
• Let milk reduce completely

This gives the halwa its creamy texture.

3. Add Ghee & Sugar

Once milk is absorbed:

• Add ghee
• Add sugar

Cook until mixture thickens and turns glossy.

4. Add Flavor

• cardamom powder
• raisins
• chopped nuts

(Optional: add crumbled khoya for extra richness.)

5. Roast Slightly

Cook another 5–10 minutes in ghee for deep flavor.

Serve:

• Warm in winter 
• Chilled in summer 

Top with:

• pistachios
• almonds
• silver leaf (optional)

Pro Tips

• • Slow cooking gives best taste
  • Use full-fat milk
  • Add condensed milk for quicker version
  • Desi ghee improves aroma greatly

Crispy Mixed Vegetable Cutlets

Vegetables

• 2 ½ cups chopped mixed vegetables
  (beans, peas, carrots, corn)
• ½ cup thinly chopped potatoes
• 2 green chilies, finely chopped or to taste
• 2 tbsp chopped coriander leaves (optional)

Spices & Seasoning

• ½ tsp cumin seeds
• ¼ tsp red chili powder
• ½ tsp cumin powder
• ½ tsp turmeric powder
• ½ tsp black pepper powder
• Salt to taste

Binding & Coating

• ½ cup besan (gram flour)
• 1 cup bread crumbs

For Frying

• 3 tbsp oil

Method

Step 1: Prepare the Vegetable Mixture
Heat 1 tbsp oil in a pan on medium heat.
Add the cumin seeds and fry for a few seconds until aromatic.
Add chopped green chilies and sauté briefly.
Add the chopped mixed vegetables and potatoes.
Cook on medium heat for about 5 minutes.

Step 2: Add the Spices

Add:

Red chili powder
Turmeric powder
Cumin powder
Black pepper powder
Salt

Mix well and fry for another 3 minutes.

Cover the pan with a lid and cook until the vegetables become soft and fully cooked.

Step 3: Make the Cutlet Mixture
Turn the heat to low and remove the mixture into a bowl or another pot.
Mash lightly using a spoon or spatula.
Add besan (gram flour) and coriander leaves.
Mix everything thoroughly until combined.

Step 4: Shape the Cutlets
Take a small portion of the mixture in your hand.
Shape it into a small oval or cookie-sized cutlet.
Coat each cutlet evenly with bread crumbs on both sides.

Step 5: Shallow Fry
1. Heat a tava or shallow frying pan with a little oil.
2. Place the cutlets gently on the pan.
3. Shallow fry on medium heat until golden and crispy.
4. Flip carefully and fry both sides evenly.

Makes around 18 delicious cutlets.

Serving Suggestion

Serve hot with:

Mint coriander chutney
Tamarind chutney
Tomato ketchup
Spicy garlic sauce

Tips

• Add extra bread crumbs if the mixture feels soft.
• For extra crispiness, refrigerate shaped cutlets for 15 minutes before frying.
• You can also air fry or bake them for a healthier version.

Enjoy your homemade crispy vegetable cutlets!

Crispy Namkeen Mixture

Ingredients:  

For the Dal Mixture
2 cups Chana Dal
2 cups Masoor Dal
½ cup Peanuts
10 cups Water (for soaking)
1 tsp Baking Soda
Oil for deep frying
Spice Mix
½ tsp Salt
½ tsp Black Salt
½ tsp Turmeric Powder
½ tsp Dry Mango Powder (Amchur)
½ tsp Red Chili Powder
½ tsp Black Pepper Powder
½ tsp Roasted Cumin Seed Powder
Ingredients for Namkeen Sev
1 cup Besan (Gram Flour)
½ tsp Turmeric Powder
½ tsp Red Chili Powder
½ tsp Black Pepper Powder
½ tsp Roasted Cumin Seed Powder
½ tsp Baking Soda
½ tsp Salt
Water (for kneading dough)
Oil for deep frying

Method
Step 1: Soak the Dals
Soak Chana Dal in 5 cups water with baking soda for 6 hours.
In another bowl, soak Masoor Dal in 5 cups water with baking soda for 6 hours.

Step 2: Wash & Dry
Wash both dals thoroughly.
Dry them completely using a clean cloth or paper towel.
Make sure there is no moisture left, otherwise the oil may splatter while frying.

Step 3: Deep Fry the Dals
Heat oil in a deep pan until hot.
Fry both dals separately until crispy and golden.
Remove onto paper towels to absorb excess oil.

Step 4: Roast the Peanuts
In a separate pan, roast peanuts with 1 tsp oil until crunchy.
Keep aside.

Step 5: Prepare the Sev
In a mixing bowl combine:
Besan
Turmeric powder
Red chili powder
Black pepper powder
Roasted cumin powder
Baking soda
Salt
Mix everything well.
Add little water at a time and knead into a firm dough.
Fill the dough into a sev/gathia maker and press directly into hot oil.
Fry until crispy and golden.

No sev maker?
You can roll tiny thin strips by hand and fry them.

Step 6: Mix the Spices
In a small bowl, combine all dry spice powders together.

Step 7: Final Mixing
In a large bowl add:
✔ Fried Chana Dal
✔ Fried Masoor Dal
✔ Roasted Peanuts
✔ Crispy Sev
Sprinkle the spice mix over everything.
Toss gently until evenly coated.

Garnishing with:

Roasted Curry Leaves
Fried Green Chilies
Extra Sev for crunch

Serving Suggestion

Serve this crispy namkeen with:

Hot Masala Chai
Coffee
Evening snacks
Festival platters

Enjoy the homemade crunchy, spicy, flavorful goodness!

Jeera (CUMIN) Rice

🍚 Rice – 2 cups
💧 Water – 4 cups
🌱 Cumin seeds – 2 tbsp
🌶 Green chili – 2 (or to taste)
🛢 Oil – 3 tbsp
🍃 Bay leaves – 2
🧂 Salt – to taste

Fresh chopped coriander leaves for garnish(optional)

Method:
Step 1: Cook the Rice
Wash the rice thoroughly until the water runs clear.
Add rice and 4 cups of water into a rice cooker or pan.
Cook until the rice becomes soft and fluffy.
If using a pan, keep checking and stir occasionally.
Add a little extra water if required to avoid burning.

Step 2: Prepare the Tempering
Heat 3 tablespoons of oil in a separate pan.
Add cumin seeds, bay leaves, and green chilies.
Sauté on medium heat until cumin turns golden brown and aromatic.

Step 3: Combine
Add the cooked rice into the pan with tempering.
Sprinkle salt to taste.
Mix gently so the rice doesn’t break.

Step 4: Rest & Serve
Turn off the heat.
Cover the rice and let it rest for 3–4 minutes.
Serve hot and fragrant!

Serving Suggestions
Garnish with some freshly chopped coriander leaves.
Enjoy with:
Any curry
Pickles
Chutney

Note
If cooking in a pan instead of a rice cooker, use a little extra water and keep an eye on the rice to prevent burning.

Egg Pakora

Ingredients:  
Eggs      – 4 hard boiled
Gram flour(besan) – ½ cup
Turmeric powder – 1 teaspoon
Garam masala powder – ¼ teaspoon
Cumin seeds powder – ½ teaspoon
Black pepper powder – ¼ teaspoon
Chaat masala powder – ¼ teaspoon
Garlic flakes – 2 chopped or paste
Chopped green chilli – 1 or 2 (according to your test)
Salt – to taste
Oil – for frying
Onion – 1 small thinly sliced in a circle
Water – for making thick paste
Coriander leaves (optional) – For garnish

Method:  

• Peel the hard boiled eggs and cut into six pieces. Keep it aside.
• Medium mixing bowl mix gram flour, turmeric powder, garam masala powder, cumin seeds powder, black pepper powder, chopped green chili,  garlic paste or chopped garlic and salt.
• Add little water and mix it well.  Make thick batter.
• Heat oil in a frying pan. Keep the heat on medium flame.
• Deep sliced egg one by one  into batter and fry in a heated oil.
• Fry until both sides of the eggs are golden color.
• Once it’s done frying keep the fried  egg pakoras on a paper napkin, so extra oil will be removed.
• In a serving plate serve egg pakoras  garnish with circular cut onion and chopped coriander leaves.
• On top of it  sprinkle chaat masala powder and serve hot with chutney or sauce.

   

Chicken Chili

• 1 cup chicken, cut into cube pieces
• 3–4 green chili (chopped, as per taste)
• 3 peeled & chopped garlic flakes
• ½ cup diced green pepper (capsicum)
• ½ cup diced yellow pepper (optional)
• ½ cup diced red pepper
• 1 cup diced) onion
• 1 cup diced) tomato
Spices & Seasoning
• Cumin powder – ½ tsp
• Turmeric powder – ½ tsp
• Garam masala powder – ¼ tsp
• Black pepper powder – ½ tsp
• Salt – to taste
• Oil – 2 tbsp
Method: Step 1: Prepare Chicken Clean, wash, and cut chicken into small cube pieces if not already done. Step 2: Fry Chicken Heat 1 tbsp oil in a pan and fry the chicken for 5–8 minutes until the color changes. Step 3: Cook Vegetables In another pan, heat 1 tbsp oil. Add: Green chili Garlic Sauté for 1 minute, then add: Onion Green, red, and yellow peppers Fry for about 3 minutes. Step 4: Combine Ingredients Add: Fried chicken Diced tomatoes Cook for another 3 minutes. Step 5: Season & Finish Cover the pan and cook on medium flame. After 2 minutes, add: Salt Black pepper Cumin powder Turmeric powder Garam masala Cook until chicken becomes tender and flavorful. Serve Hot! Enjoy your delicious Chicken Pepper Stir Fry a colorful, spicy, and aromatic dish that’s quick to make and full of bold flavors, with: Roti / Bread Rice Or as a spicy snack on its own!

Simply salad

Ingredients:
Cucumber   – 1 small
Onion           – 1 small
Tomato        – 1 small
Lemon         – 1
Green Chilies    – 2-3 (According to your taste)
Salt       – to taste
Method:

• Peale, wash and slice the onion.
• Cut cucumber, tomato into slices too.
• Slice the lemon in four parts.
• In a medium plate or bowl mix onion, tomato, cucumber and little pinch of salt.
• Mix it well.
• In  salad serving plate arrange your salad and decorate with lemon slices and chilies.
• Serve with food.

Spicy Homemade Egg Curry

Ingredients: 

Main Ingredients
6 boiled eggs, peeled
1 small onion (or ½ medium onion)
1 small tomato
1 garlic pod, chopped
1 green chili (adjust to taste)

Spices
½ teaspoon cumin seeds
½ teaspoon turmeric powder
¼ teaspoon cumin powder
⅛ teaspoon black pepper powder
⅛ teaspoon garam masala powder (optional)
3 tablespoons coriander powder
Salt to taste
Other
1½ tablespoons oil
Fresh coriander leaves, chopped (for garnish)
1 cup water

Preparation
Slice the onion thinly.
Chop the tomato, garlic, and green chili.
Gently poke the boiled eggs with a fork so they absorb the flavorful spices while cooking.

Method :

Step 1 – Temper the Spices
Heat oil in a pan over medium heat. Add cumin seeds, chopped garlic, and green chili. Sauté for about 1 minute until fragrant.

Step 2 – Cook the Onion
Add sliced onions and fry until they turn soft and light golden brown.

Step 3 – Fry the Eggs.
Carefully add the boiled eggs to the pan. Fry together with the onions for about 5 minutes until the eggs become lightly golden.

Step 4 – Add Tomatoes
Mix in the chopped tomatoes and cook for 2 minutes until slightly soft.

Step 5 – Prepare the Spice Paste
In a small bowl, combine:
Turmeric powder
Coriander powder
Cumin powder
Black pepper powder
Garam masala powder
Add a little water and mix into a smooth paste.

Step 6 – Cook the Masala
Add the spice paste to the pan and fry on medium heat for about 5 minutes until the oil starts separating and the masala becomes aromatic.

Step 7 – Simmer the Curry
Add salt and 1 cup water. Bring to a boil, then reduce the heat to medium and simmer for about 15 minutes.

Step 8 – Garnish & Serve
Turn off the heat and garnish with freshly chopped coriander leaves.

Serving Suggestions

Serve hot with:
Butter naan
Roti or paratha
Toasted bread
Steamed basmati rice

Cooking Tips
Lightly frying the eggs gives them a delicious texture and richer flavor.
Adjust chili and pepper according to your spice preference.

Samosa

• 2 cups all purpose flour(Maida)
•  2 tab. spoon oil
• ½ teaspoon salt
•  ½ teaspoon ajwain (carom seeds)
• ½ teaspoon mangrail (Nigella Seeds)
•   water, to make dough

Method: For Dough: 
Mix all ingredients together except water and rub with your hand and mix it well. Add sufficient water and knead into a semi hard dough. Cover the dough with damp cloth and set aside.

Ingredients: For Mix:

• 4 medium size boiled potatoes
• 2 or to taste chopped green chilli
•  2 garlic flakes (crushed or paste)
• 2 tab. spoon coriander leaves (chopped)
•  1 teaspoon crushed ginger(optional)
•  1 tea spoon turmeric powder
• ½ teaspoon cumin powder
• ½ teaspoon black pepper powder
•  3 tab. spoon oil and extra oil for frying
•  2 bay leaves (optional)
•  Salt to taste

Method: For Feelings:

• Peel and brake potatoes into small pieces or mash the potatoes roughly.
• In a frying pan heat two tablespoons of oil and add cumin seed, bay leaves and green chilli, garlic paste,crushed ginger and fry until it change its colors into golden.
• Keep the heat on medium.
• Add all the masala powders.
• Fry 2 more minutes.
• Add potatoes and fry couple more minutes or until it blend properly with spices.
• Add chopped coriander leaves and mix one more time.
• Turn off the heat.
• Your mix is ready.

Method: For stuffing:

• Divide the dough into 10 equal portions and roll into oval shape .
• Cut the shape into half horizontally.
• Dampen the edge with water.
• Shape each half into a cone and stuff with potato mixture.
• Make sure you are leaving the top space to seal the samosa.
• Now press to seal the edges.
• In a frying pan heat sufficient oil to fry the samosa.
• Fry 2 or 3 samosa at a time do not make it crowded otherwise it won’t fry well.
• Fry by turning over the other side.
• Make sure the samosa gets golden with both sides.
• Serve hot with chutney, sauce or ketchup.