Wheat Payasa (Godi Payasa)

Ingredeints :
Wheat - 1 cup
Jaggery - 2 cups
Dry fruits - 1/4 cups
Grated coconut - 1/2 cup (Optional)
Method :
Soak wheat in water for 1 or 2 hrs. Drain water allow it to dry for 1/2 an hr so that weat becomes dry (If time is less one can keep for 5 mins also). Grind in mixy so the wheat is broken into big pieces. Rub broken wheat with hands placing on tray then remove husk. Now pressure cooker wheat. Once pressure is released add jaggery, and fried dry fruits, grated coconut in ghee.
Duration : 30 mins

Butter milk rasam

Ingredeints:
Butter milk/Curd - 1 bowl
Green chilli - 2
Curry leaves, Coriander
Jheera - 1/4 tsp
Salt - 1 tsp
Method:
Grind curry leaves, green chilli, coriander and jheera to make fine powder. Pour oil in pan and heat it. Add mustard, asofoteda to heated oil. Now add powder which is prepared now, salt and 1 cup water too. Let it boil for some time. now take butter milk or churn curd to produce butter milk. Pour butter milk to boiling. Stri properly and wait for 1 min. Now it is ready to serve.

Duration: 10 mins
It is taken along with rice. One can drink it as it is like rasam.

Suji/Rava upma

Ingredeints:
Rava/Suji - 1 cup
Green chillis - 3
Curry leaves, coriander
Vegetables - 100 gms each ( carrot, capsicum, potato, beans)
Oil - 2 tsp
Mustard, jheera, asofoteda - 1/4 tsp each
Salt, sugar - 1 tsp each
Ginger
Ghee - 2 tsp
Method:
Heat oil in pan and add mustard, jheera, curry leaves, asofoteda, green chillis and vegetables. Cook for 5 minutes. Now add water to pan. Let water boil. Add Salt, sugar and fried suji to water and stir properly. Boil for few minutes then add ghee, grated ginger and close the utensils with plate till it becomes thick. After it is cooked sqeeze lime juice.
Duration: 15 mins
It serves 2 people.
One can add grated coconut also.

vermicelli upma ( shavinge uppitta)

Ingredeints:
Rice Vermicelli - 2 cups
Green chilli - 3
Coriander, curry leaves
Oil - 2 tsp
Mustard, jheera, asofoteda - 1/4 tsp
Vegetables - 100 gms each (like carrot, capsicum, beans, potato)
Coconut - 1/4
Method:
Take pan and boil water. Add vermicelli to boiling water and keep it for 2 minutes. Once vermicelli is cooked drain water completely. Now take pan and heat oil. Add mustard, curry leaves, green chillis, asofoteda, vegetables to heated oil. Fry for few minutes closing pan till vegetables are cooked. Now add vermicelli, salt, coriander and grated coconut to pan. Cook for few minutes.
Duration: 15 mins
It serves 2 people.
Note: One can avoid putting vegetables by using only coconut.

coconut pooha

Ingredeints:

Pooha - 3 cups

Grated coconut - 1/2

Green chillis - 4

Curry leaves, coriander

Oil - 2 tsp

mustard, jheera, Asofeteda - 1/4 tsp each

Salt - 1 tsp

Sugar - 1 tsp

Method:

Wash pooha with water, drain water and keep for 5 mins. Pour oil in pan and heat. Add mustard, jheera, curry leaves, asofoteda, green chillis and heat for sometime till chillis are cooked. Now add pooha, salt, coconut, coriander and sugar to pan and stir properly. Cook for few minutes closing the pan with plate.

Duration: 15 mins

It serves 2 people.

Pooha (Avalakki) or Beatle rice

Ingredeints:
Pooha - 3 cups
Vegetables - 100 gms each ( like Carrot, beans, potato, cucumber)
Green chillis - 4
Curry leaves, coriander
Oil - 2 tsp
mustard, jheera, Asofeteda, turmeric powder - 1/4 tsp each
Salt - 1 tsp
Sugar - 1 tsp
Method:
Wash pooha with water, drain water and keep for 5 mins. Pour oil in pan and heat. Add mustard, jheera, curry leaves, asofoteda, green chillis and vegetables. Heat vegetables for few minutes till it is cooked. (Dont add water). Now add pooha, turmeric powder, salt, coriander and sugar to vegetables and stir properly. Cook for few minutes closing the pan with plate.
Duration: 15 mins
It serves 2 people.

Coconut sweet(Mithayi)

Ingredeints:
Coconut - 1
Sugar - 2 cups
Method:
Grate coconut. Mix sugar to coconut and keep it for 30 mins. After 30 mins keep coconut, sugar mixture on stove and stir properly till it stops sticking utensil and looks like breaking. Now take plate and spread ghee over it. Pour coconut sweet on plate uniformly and cut into pieces.

Duration: 60 mins

Vangibath

Ingredeints:
Rice - 2 cups

Bengal gram - 1 cup

Urad dal - 1/2 cup

Coriander seeds - 5

Methi seeds - 5

Mustard - 1/2 tsp

Cinnamon (Dalchinni) - 2 small sticks

Dry coconut - 1 cup
Dried red chillis - 4

Oil - 4 tsp

Method:
Fry Bengal gram,Urad dal,Coriander seeds,Methi seeds,Mustard,Cinnamon (Dalchinni),Dry coconut, and chillis using oil seperately. Mix all of them and grind to make fine powder. Now cook rice and mix required quantity of powder to rice. Stir it properly so that powder is well mixed with rice. Now vangibath is ready to serve.

Duration: 30 mins

It serves 2 people. This powder is kept for many months. Prepare powder and keep it ready. Whenever required mix with rice and have.

Kadamba

Ingredeints:
Bengal gram - 1 cup
Urad dal - 1/2 cup
Coriander seeds - 5
Red dried chillis - 3-4
Clove - 2
Methi - 5
Asofoteda - 1/2 tsp
Jheera - 1/4 tsp
Turmeric powder - 1/4 tsp
Dry coconut - little
Vegetables - 100 gms each
Rice - 2 cups
Method:
Shallow fry Bengal gram,Urad dal,Coriander seeds,Red dried chillis,Clove,Methi,Asofoteda,Jheera,Turmeric powder and Dry coconut and grind to make fine powder.
Cut all different types of vegetables into small pieces and boil them in water. Then add water to it which required for cooking rice. Once water starts boiling, put washed rice. Stir it properly till rice is more than half cook. Now add above mentioned powder, tamarind juice, salt, and vaggarne(Oil with mustard, jheera, curry leaves) to boiling rice. If desired one can put coconut milk while adding salt. After it is cook put butter for better taste.

(One can keep all these things cooker also for easy preparation, to reduce monitoring.)
Duration: 30 mins.
It serves 3 people.

Pepper Rice

Ingredeints:
Rice - 1 cup
Pepper - 2
Clove - 1
Cardmom - 1
Jheera - 1/4 tsp
Salt - 11/2 tsp
Green chilli - 1
Curry leaves, coriander
Ghee - 4 tsp
Method:
Grind pepper, clove, jheera, curry leaves, coriander, green chilli to make fine paste. In cooker add oil for heating. Add mustard to it. Then add pepper paste to oil and stir. Wash rice, drain water and add to cooker. Add water, ghee and salt to it. Pressurize till rice is cook.
Duration: 15 mins.
It serves for 2 people.

Tomato Dal

Ingredeints:
Toor dal - 1 cup
Tomato - 2
Asofoteda - 1/4 tsp
Salt - 1 tsp
Chilli powder - 1/4 tsp
Oil - 2tsp
Mustard - 1/4 tsp
Jheera - 1/4 tsp
Curry leaves, coriander
Method:
Take pan and add 2 tsp oil, heat for sometime. Add mustard, curry leaves, jheera and asafoteda. Fry till tomato is cook which will take few minutes. Boil toor dal in cooker. Add cook toor dal to fried tomato and stir. Add salt, chilli powder and coriander to it. Boil for 2 mins. Now tomato dal is ready to serve. But make sure that it is little thick.

Duration: 5 mins
It serves 2 people.

Navane Payasam (Foxtail millet)

Ingredeints:
Foxtail millet - 1 cup
Milk - 2 cup
Jaggery - 3 cup (According to ones taste)
Method:
Keep Foxtail millet in cooker for 5-10 mins. Then add jaggery, milk to it and boil for few minutes. Now Foxtail millet payasa is ready to serve.

Duration:15 mins
Foxtail millet is one among minor millet so it is very good for health. All millets are good for health. I tried this dish today, it is very tasty.

Navani Payasam (Finger millet )

Masala Dosa

Ingredeints:
Rice - 200 gms
Urad Dal - 50 gms
Potato - 4
Baking Soda - 1tsp (Optional)
Sugar - 1tsp
Method:
Shallow fry rice taking little quantity each time till colour changes to light red . Soak fried rice in water. If soaking of rice is kept in morning then one can grind it in afternoon. Soak Urad dal also along with rice seperately. Drain water from urad dal and grind it to form fine paste. Grind rice also to make fine paste. Add urad paste, soda, rice paste and salt using water, stir properly and keept it aside. Next day morning while making dosa mix cook (Boiled in water, skin pealed and grind) potato paste to dosa flour. Add sugar also to dosa flour.
Now prepare coconut chutney and potato sabji. Spread dosa mix over pan in thin layer. When it is cook, put sabji on top of it and fold. Now Masala dosa is ready to serve with chutney.

Vegetable Saagu

Ingredeints:
Vegetables - 100 gms each
Coconut - 1
Baked bengal gram (Hurigadale/putani) - 100 gms
Green or dried red chilli - 2-3
Asafoteda - 1/2 tsp
Pepper - 2 seeds
Jheera - 1/4 tsp
Coriander seeds - 4
Salt - 2 tsp
Coriander
Method:
Boil vegetables in water. Mix Coconut, baked bengal gram, chilli, salt, asafoteda, coriander, coriander seeds, jheera, pepper and grind to make fine paste. Add this paste to boiling vegetable and stir it properly. Add veggarne to it ( Oil with mustard, asafoteda and curry leaves). While boiling if desired can add turmeric powder to it. Make sure that Saagu is thick not watery.

Duration: 30 mins
It serves 4 people.
Vegetable saagu is taken with puri, chapati and rice.

Snake gaurd Raita

Ingredients:
Snake gaurd seeds - 1
Green chilli – 2-3
Asofoteda – 1 tsp
Turmeric – 1 tsp
Salt – 1 tsp (according to one’s taste)
Mustard – 1 tsp
Jheera – 1 tsp
Groundnut powder - 2 tsp
Till powder – 2 tsp
Curryleaves – 10 pieces
Oil – 5 spoons
Curd – 10 tsps
Milk – 10 tsps
Method:
When snake gaurd is cut and its seeds are removed rather wasting seeds one can prepare raita out of it. Wash seeds properly. Cut green chillis in big pieces. To heated oil put mustard, jheera, and green chilli. Wait till green chilli is fried. Once green chillis are fried add seeds and fry till it become soft and add turmeric powder. (If one cant eat seeds like that, they can grind it) Then transfer to bowl and add groundnut powder, til powder, salt, curd and milk. To heated oil put mustard, jheera, asafoteda and curry leaves. Mix this oil to raita and stir properly. Now it is ready to serve.
Duration: 15 mins
It serves 2 people.

Plain sandwitch

Ingredeints:
Bread slice - 2
Butter
Cheese slice - 1 ( optional)

Method:
Take bread slice and spread butter over it. If butter is not salted then spread even salt with butter. Keep cheese slice between 2 bread slices. Now it is ready to eat.
Otherwise toast the bread in oven till it is roasted or fry it in pan using ghee. When its fried using pan then apply butter after frying. Again it depends on person's taste. Few will like applying butter after baking or frying. Few will like before frying or applying. Which ever you like follow that. But keep cheese slice after frying or baking.

Duration: 10 mins
It serves 1 person. It is high is cholestrol. Regular eatign is not advisable.

Broken wheat dish

Ingredeints:
Broken wheat - 1 cup
Sour curd - 2 cup (More)
Salt - 2tsp
Green chilli - 2-3
Curry leaves, coriander
mustard, jheera, urad dal, Bengal gram - 1 tsp each
oil - 2 tsp
Grated coconut - 1 cup
Method:
Add broek wheat to pan, pour 1 tsp of oil and fry till colour changes to brown(start smelling) or for 5-10 mins. Take another pan add oil, heat it and then add mustard, jheera, asafoteda, green chilli, bengal gram, urad dal. Add water and salt to it and let it boil. Chop curry leaves into small pieces and add it to boiling water. once water starts boiling add broken wheat. Stir it properly till it is cook. If its closed with plate then cooking is fast otherwise it takes time. Then add curd, coriander. One can add grated coconut also if they love. Allow it to boil so that it becomes thick. Make sure that this dish is in semi solid form. Now broken wheat dish is ready to serve.
Duration: 30 mins
It serves 2 people. Tasty to eat and healthy also as one will be eating wheat with husk which is nutitous. It is taken as breakfast or dinner or for lunch also.

Jowar Nutchu (Broken Sorghum dish) or Jolad nutchu

Ingredeints:
Broken Jowar - 1 cup
Curd - 2 cups
Salt - 2tsp
Milk - 1 cup
oil - 1 tsp
salt chilli - 1
mustard, jheera - 1/2 tsp
Method:
Wash broken jowar properly and keep it in cooker for cooking. Once it is cook, add curd, milk, salt and stir properly. Pour oil into pan, heat it , add chilli, mustard, jheera, asofoteda and curry leaves. Add this oil to jowar mixture and stir properly till it is uniform.

Duration: 20 mins
It serves 1-2 people. As Jowar is one of minor millet it has got more nutritous and rich in fibre. If one is on deit then they can eat this dish. It is tasty too.

Bengal gram dal flour

Ingredeints:
Bengal gram dal - 4 tsp
Salt - 1 tsp
Green chilli - 2
Curry leaves, coriander
Oil - 1tsp
mustard, Jheera - 1tsp
Asofoteda - 1/4 tsp
Method:
Soak bengal gram dal in water overnight. Drain water completely and grind to make fine paste. Add salt, curry leaves, corainder, green chilli along with dal while grinding to make fine paste. If desired add 2 tsp of curd. Otherwise sqeeze lime to get sour taste. Take pan and heat oil, add mustard, jheera, asofetada. Mix oil to dal paste.
Duration: 10 mins.
It serves 5 people. It is eat like chutney with roti or rice.

Palak/Spinach (Green leafy vegetable) Dal

Ingredeints:
Toor dal - 1 cup
Palak (Spinach)
Chilli powder - 1/2 tsp
Salt - 2 tsp
oil - 2 tsp
mustard - 1 tsp
Jheera - 1 tsp
Asofoteda - 1 tsp
curry leaves

Method:
Wash spinach properly as it contains more soil. Take pan and heat oil. Add mustard, jheera, curry leaves and asofoteda to heated oil. Then add spinach and fry till it is cook, which will take around 5 minutes. Boil toor dal in cooker. Add boiled toor dal to spinach along with water. Now add salt, chilli powder. Boil for 5 mins.
Duration: 10 mins leaving toor dal cooking in cooker.
It is taken along with roti or rice. If you are spicy lover one can add more chilli powder.

Uddin Hittu (Urad dal or Urad gram) flour

Ingredeints:

Urad Dal flour - 2 tsp
Oil - 1 tsp
Salt - 1/2 tsp
Sour Curd - 1 cup
Salt chilli or red dried chilli - 1 to 2

Method:

Mix urad dal and curd and stir properly to make fine liquid paste. Add salt to it. Take oil in pan and heat. Add chillis to heated oil and fry till colour changes to dark. Then add mustard, curry leaves and jheera if desired. Now uddin hittu is ready to serve.

Duration: 5 mins
It can be eat along with rice. When soemone is in hurry and could afford to prepare only rice then they can prepare this and have with rice. One can eat this with roti or chapati also.
Note: If you dont have urad flour, dontworry you can grind it in home only. Wash it properly and drain water completely then grind to make fine paste.
Urad dal is good for health.

Vermicelli payasam or shavige payasa

Ingredeints:
Vermicelli - 1 cup
Milk - 4 cup
sugar - 1 cup
Cardmom powder - 1tsp
Dry fruits - 1 cup
water - 1 cup
Ghee - 4 tsps

Method:

Shallow fry vermicelli in pan using 2 tsps of ghee till colour changes to brown. Then add 1 cup water to vermicelli. Boil for few mins till vermicelli is cook. Then add milk and boil once. then add sugar, ghee, fried dry fruits in ghee and cardmom powder. Boil for 5-10 mins till sugar disolves and milk bubbles. After that payasam is ready to serve.

Duration: 15 mins.
It serves 2 poeple. If you dont like thick or more vermicelli then add more milk to make liquid.

Bread vegetable sandwitch

Ingredeints:
Bread - 2 pieces
Tomato - 1 ( Cut into round pieces)
Cucumber - 1 (cut into round pieces)
Potato - 1 (Boil, peal the skin and cut into round pieces)
Pepper powder - 1 tsp
Chilli and salt mixed powder - 1 tsp
Butter or ghee - 1tsp
Paste of green chilli, curry leaves and corainder - 2 tsp

Method:
Take bread pieces and apply butter to it. Then apply paste of green chilli over the butter. Now take one slice of bread and keep it on plate with butter facing you. Place cucumber pieces spreading the bread on top of chilli paste. Sprinkle pepper and chilli powder. Then spread potato pieces and sprinkle pepper and chilli powder. Then spred tomato pieces and sprinkle pepper and chilli powder. Now place second slice of bread pieces over tomato pieces that means over the piece which is kept in plate. Now bake in oven if one have otherwise use sandwitch maker to prepare sandwitch.
If people dont have oven or sandwitch maker they can eat like that only. At the max they can heat in tava or pan using ghee. But be careful as vegetable peices might come out of bread pieces. Believe me it really tastes yummy.

Duration: 15 mins
It serves 1 person.

Mooli(Radish) and cucumber Salad

Ingredients:
Cucumber - 1
Radish - 3
curd - 4 tsps
milk - 4 tsp (if required)
Groundnut powder - 2 tsp
Salt - 1 tsp
Salt/Methi dried chilli - 3
mustard - 1 tsp
Jheera - 1 tspoil - 2 tsp

Method:
Grate cucumber and Radish or cut into small pieces. mix all of them. Add curd, groundnut powder, milk and salt to it. Heat oil in pan, add mustard, jheera, asofeteda, curryleaves, methi chillis and fry for sometime till chilli becomes black. then add this oil to veg mix.Very easy to prepare and quick. For preparing groundnut powder one can refer to other posts.

Duration: 10 mins
It serves for 2 people.

One can sqeeze lime if they dont like curd or instead of curd. Without lime and curd also they can serve but it doesnt taste good. Again it depends on one's taste. No harm in trying.

Mixed Vegetable Salad

Ingredients:

Tomato - 3
Carrot - 4
Beans - 15
Cucumber - 1
Methi green leafy vegetable - 1 bowl
curd - 4 tsps
milk - 4 tsp (if required)
Groundnut powder - 2 tsp
Salt - 1 tsp
Salt/Methi dried chilli - 3
mustard - 1 tsp
Jheera - 1 tsp
oil - 2 tsp

Method:
Cut tomato, Methi leaves and beans into pieces. Grate cucumber and carrot or cut into small pieces. mix all of them. Add curd, groundnut powder, milk and salt to it. Heat oil in pan, add mustard, jheera, asofeteda, curryleaves, methi chillis and fry for sometime till chilli becomes black. then add this oil to veg mix.
Very easy to prepare and quick. For preparing groundnut powder one can refer to other posts.

Duration: 10 mins
It serves for 7 people. Since raw vegetables are very nutritous and good for health. Eating them daily helps in constipation and reduces cholestrol. They are rich in fibre. In these salad one can have combination of vegetable. If you dont like any vegetable then you can avoid using it and mixing rest of things mentiond.

Nice Indian Vegetarian Dishes: Green leafy vegetable chutney

Nice Indian Vegetarian Dishes: Green leafy vegetable chutney

Tomato Rasam

Ingredeints:
Pepper - 4
water - 2 bowl
Turmeric - 1/2 tsp
Tomato - 2-3
Curry leaves
Corainder
mustard - 1tsp
Tamarind - 2 Tsps
Mustard - 1tsp
Asofoteda - 1/2 tsp
Salt - 11/2 tsp
Red dried chilli - 2 to 3
Rasam powder - 1-2 tsp
Method:
Soak tamarind in water for 10 mins. Squeeze tamarind and filter it. Sqeeze tomato in tamarind water and boil till tomato becomes soft. Grind pepper, curry leaves, coriander. Add grind powder, asofoteda, rasam powder and turmeric to boiling tamarind water. Add curry leaves and coriander pieces into tamarind water. Boil for 10 mins till it smells. Then add mustard, chilli pieces to heated oil and pour this to rasam. Now rasam is ready to drink.
Duration: 15 mins
It serves 4-5 people. It can be taken as a drink or along with with rice. It is very good for health as tamarind helps in producing bile juice by lever and pepper is good for digestion, cold.

Carrot Paratha

Ingredients:
Carrot - 100 gms
Chat masala - 1 tsp or green chilli - 4-5
Coriander - little for taste
Curry leaves - little for taste
Salt according to ones taste
Wheat flour
Chilli powder - 1tsp
Ginger little to avoid gastric
jheera little to help in digestion
oil
Method:
Mix water and flour and knead properly to make dough. Keep it for 30 minutes so that dough becomes soft. Grate Carrot. Add chat masala, salt, chilli powder, curry leaves, jheera, ginger and coriander to grated carrot. (If one doesnt have chat masala then add green chilli and dont use chilli powder). Take little dough and stuff carrot mixture and prepare like chapati. Make sure that it is little thick. If we prepare like thin as chapati it doesnt taste good. Then shallow fry on pan using 2 tsps of oil for each parotha (refined oil).

Duration: 30 mins
It serves 2 people.
Carrot is good for eyes.

Note: One can use grated radish with carrot to have better taste.

Pepper Rasam

Ingredeints:
Pepper - 4
water - 2 bowl
Turmeric - 1/2 tsp
Curry leaves
Corainder
Jheera - 1tsp
Jaggery (Bella) little
Tamarind - 2 Tsps
Mustard - 1tsp
Asofoteda - 1/2 tsp
Salt - 11/2 tsp
Red dried chilli - 2 to 3

Method:
Soak tamarind in water for 10 mins. Squeeze tamarind adn pour water into pan and boil. Grind pepper, jheera, curry leaves. Add grind powder, asofoteda, jaggery and turmeric to boiling tamarind water. Add curry leaves and coriander pieces into tamarind water. Boil for 10 mins till it smells. Then add mustard, chilli pieces to heated oil and pour this to rasam. Now rasam is ready to drink.

Duration: 15 mins

It serves 4-5 people. It can be taken as a drink or along with with rice. It is very good for health as tamarind helps in producing bile juice by lever and pepper is good for digestion, cold.

Mango jam or gulamba or Mango sweet

Ingredients:

Unripe Mango - 1/4 kgs

Sugar - 1/2 kg

Method:

Wash Mango properly and wipe water. Keep it for 30 minutes till it becomes dey. Grate Mango in big utensil, add sugar to it. Keep it for 3-4 hrs so that mixture becomes watery. then boil it the sugar syrup becomes sticky. Then allow it cool and transfer it to glass jar.

Duration: Depends on how fast one grates Mango. Otherwise less then 30 mins for boiling mixture.This can be stored for many month in dry places. It can be eaten with chapati or roti. Mango lovers can try this. It doesnt take much time and can be used for many months. This is also used when theres no sabji at home.

Spicy corn paratha

Ingredients:

Capsicum - 100 gms

paneer - 100 gms

Sweet corn - 50 gms

Chat masala - 1 tsp

Coriander - little for taste

Curry leaves - little for taste

Salt according to ones taste

Wheat flour

Chilli powder - 1tsp

Ginger little to avoid gastric

Jheera little to help in digestion

oil

Method:

Mix water and flour and knead properly to make dough. Keep it for 30 minutes so that dough becomes soft. Cut capsicum into pieces. Boil sweet corn little. Grate paneer. Add chat masala, salt, chilli powder, curry leaves, jheera, ginger, grated paneer, corn and coriander to capsicum. Take little dough and stuff corn mixture and prepare like chapati. Make sure that it is little thick. If we prepare like thin as chapati it doesnt taste good. Then shallow fry on pan using 2 tsps of oil for each parotha (refined oil).

It is very taste to eat.

Duration - 30 mins

It serves 2 people

Mooli paratha or Radish paratha

Ingredients:

Radish - 100 gms

Chat masala - 1 tsp or green chilli - 4-5

Coriander - little for taste

Curry leaves - little for taste

Salt according to ones taste

Wheat flour

Chilli powder - 1tsp

Ginger little to avoid gastric

jheera little to help in digestion

oil

Method:

Mix water and flour and knead properly to make dough. Keep it for 30 minutes so that dough becomes soft. Grate mooli/radish. Add chat masala, salt, chilli powder, curry leaves, jheera, ginger and coriander to grated radish. (If one doesnt have chat masala then add green chilli and dont use chilli powder). Take little dough and stuff radish mixture and prepare like chapati. Make sure that it is little thick. If we prepare like thin as chapati it doesnt taste good. Then shallow fry on pan using 2 tsps of oil for each parotha (refined oil).

Note: One can use grated carrot with radish to have better taste.

Potato Paratha

Ingredients:
Potato - 100 gms
Chat masala - 1 tsp or green chilli - 4-5
Coriander - little for taste
Curry leaves - little for taste
Salt according to ones taste
Wheat flour
Chilli powder - 1tsp
Ginger little to avoid gastric from potato
jheera little to help in digestion
oil

Method:
Mix water and flour and knead properly to make dough. Keep it for 30 minutes so that dough becomes soft. Boil potato, once they are boiled, peal skin. Mash pealed potatoes. Add chat masala, salt, chilli powder, curry leaves, jheera, ginger and coriander. (If one doesnt have chat masala then prepare aloo sabji/curry using green chilli). Take little dough and stuff potato mixture and prepare like chapati. Make sure that it is little thick. If we prepare like thin as chapati it doesnt taste good. Then shallow fry on pan using 2 tsps of oil for each parotha (refined oil).

Duration : 60 mins
It serves 2 people.

Gulab jamun

Ingredients:
Khova - 100 gms (One can refer preparation of khova in other posts)
Maida flour - 100 gms
Essence if required
baking powder little if required.
Sugar - 200 gms
oil - 1 bowl

Method:
Mix khova and maida properly till it becomes paste. one can add bakin powder while mixing khova and maida. Add water to sugar and boil till sugar syrup becomes sticky. Then prepare small rounds out of khova/maida mixutre and fry in oil till colour changes to brown. Add these flour rounds into sugar syrup which is already prepared. Make sure that sugar syrup is not hot. And even allow flour rounds to cool little before putting in sugar syrup otherwise chances of breaking are more when it is added to sugar syrup.

Duration: 2 hrs
Can be stored for many days. If oen like its good to store in fridge. It serves 10 people.

Milk khova

Ingredients:
Milk - 2 lts
Sugar - 2 tsps

Method:

Boil milk in low flame till it quantity is reduced to half. After that boil milk by stir continously. Stirring is continued till the milk becomes little thick like dosa mixure. Once it becomes thick add 2 tsps of sugar to milk and stir properly so that it becomes thick. Then switch off stove. Once it is cooled, it looks like butter. This is called khova

Khova is good for health as it is made out of milk and it can be used in preparing many sweet dishes .

Cashew Mithayi or Cashew burfi or godanbi sweet

Ingredeints:

Cashew - 100 gms

Milk khova - 100 gms

Sugar - 50 gms

Ghee - 10 tsps

Method:

Soak cashew for 15 mins in water. Drain water completely and then grind cashew softly without mixing water. Add water to sugar just above the sugar level. Boil sugar water mixture till syrup becomes little sticky. Then add grinded cashew to sugar syrup, switch off the stove and stir it properly till it becomes uniform. Add khova to sugar and cashew mixture and stir properly. Then keep it on stove again and stir continuesly till it looks like breaking. Take plate, apply ghee to it, add heated mixture to plate. Add ghee on top of mixture also. Then cut into pieces of desired shapes.

Duration: 30mins

Amla Jam or Nellikai morabba or Gulamba

Ingredients:

Amla - 1/4 kgs
Sugar - 1/2 kg

Method:

Wash amla properly and wipe water. Keep it for 30 minutes till it becomes dey. Grate amla in big utensil, add sugar to it. Keep it for 3-4 hrs so that mixture becomes watery. then boil it the sugar syrup becomes sticky. Then allow it cool and transfer it to glass jar.

Duration:
Depends on how fast one grates amla. Otherwise less then 30 mins for boiling mixture.

This can be stored for many month in dry places. It can be eaten with chapati or roti.
Amla is very good for acidity and gastric problem. And from spirtuality amla is Lord Vishun's favourate fruit.

Satyanarayan Devar prasad / sweet

Ingredients:

Rave (broken small size wheet) - 100gms

Sugar - 50gms

Ghee - 4-5 tsps

Milk - 3 glass

Banana - 3

Method:

Fry rava in 2-3 tsps ghee till colour changes to little brown. Boil the milk, then add rava and stir properly. After boiling add Sugar and stir. Then add ghee and round bananna pieces to boiling mixture of rava. Then boil till it is cook. Fry cashew, kishmish in ghee and mix with sweet along with cardamom and pachha karpoor, safron.

This also can be prepared in another way as expalined below:

Heat ghee properly. Add rava to heated ghee and after 2 minutes, add milk, sugar, banana, dry fruits. Stir proeprly till it is cook.

Duration: 20 mins

It serves 3-4 people. And can be stored for 7 days.