Srikhanda

Ingredients: 

Person 3-4
Yogurt (curd) 1/2 kg
Thick or set yogurt will be better.
Sugar 1/2 cup
U can add more or less sugar as per test.
Kesar 1/2 tblsp
Ground cardamom 1tblsp
Almond (grated) 2 tblsp

Method: 

This desert is very easy to make.
01. Put yogurt (curd) in a muslin cloth, bind and hang it somewhere overnight.
02. In the morning yogurt will leave extra water and become thick.
03. Take the cloth out and keep yogurt in a bowl.
04. Add all sugar, kesar and cardamom powder mix it well.
05. Keep in the refrigerator for half an hour.
06. serve it with grated almond.

Peanut Butter Cookies

Ingredients: 

Preparation time 30mnt
20-25 cookies

Unsalted butter 125gm
Sugar 100gm (can be adjusted as per taste)
All purpose flour (selfraising flour will be better)
Egg 1
Crushed peanut 1/2 cup
Vanilla essence few drops
Baking powder 1tblsp

Method: 

This recipe is very easy to make and all kids will love it.
01. Preheat oven to 220 degree celcius.
02. In a mixing bowl put together butter and sugar, mix it well.
03. You can use hand blended or by hand, but it should be blended well.
04. Beat the egg, add essence baking powder and mix it for 5mnt.
05. Add peanut,flour and make dough.
06. Grease the baking try and place 2 tablespoonfuls of dough into balls .
07. Just gentle press the balls once with finger.
08. Bake for 12 to 15 minutes in the preheated oven, or until edges are lightly browned.
09. Allow cookies to cool on baking sheet for 5 minutes before removing.
10. Magic cookies are ready, you can keep it in a airtight container for long time.

Bread upma

Ingredients: 

Bread -6-7pcs
Mustard seeds-1 tsp
Cumin seeds-1/2 tsp
Oil-3 tsp
Chpped cilantro-2 tsp
Curry leaves-5pcs
Chillis-1-2 chpped
Salt to taste
You can add onion also

Method: 

The method of preparation is very easy.
1. cut the bread pcs into small square size.
2. Then let it fry for 2-3 minutes with 1 tsp of oil.
3. Then u put another kadhai and put some oil .
4. Then u add the mustard seeds and cumin seeds.
5. When it will started cracking u just add cilantro, curry leaves and chillis.
(add onion, if u want )
6. Then 1 min later u can add bread pieces.
7. U can fry it for 1 to 2 minutes.
8. Then serve hot with tomato sauce.

Aloo Baingan

Ingredients: 

Person 2 to 3.
Preparation time 15-20mnt.
Baingan (aubergine) 1 medium size
Aloo (potato) 2 medium size
Tomatoes 2-3 medium size
Onion 1 medium size
Crushed ginger/ ginger paste 1tblsp
Crushed green chilli/chilli paste 1/2 tblsp
Cumin seeds 1/2 tblsp (jeera)
Coriander powder 1tblsp (dhania powder)
Turmeric powder 1/2 tblsp (haldi powder)
Asafetida (hing) a pinch of
Dried whole chilli 1
Salt as per taste
Chopped coriander leaves 2 tblsp (cilantro)
Oil to fry
3 to 4 spoon water

Method:

01. In a small bowl mix the ginger paste,coriander powder, turmeric powder, salt and water to make a paste.
02. Cut washed potatoes and baingan into 1/2" cube.
03. Heat oil in a deep pan, fry potatoes and keep it in a paper towel.
04. Again fry baingan and keep it in a paper towel.
05. Heat 2tblsp oil in a pan. when its hot put cumin seeds.
06. When it cracks put dried chilli and a pinch of hing.
07. Put chopped onion and fry until olden brown.
08. Add the spice mixture (you made before) and fry until oil separate from the spice mixture.
09. Add chopped tomatoes and fry for a mnt.
10. Add fried potatoes and baingan mix it and let it simmer for 8-10mnt.
11. If needed add little water. make sure vegetable shouldn't be mashed.
12. Turn of the gas and add chopped coriander and mix it well.
13. You can have this recipe with roti, paratha and bread.  

Sweet Corn Soup

Ingredients: 

Preparation time: 15-20mnts
Person: 2-3

Frozen sweetcorn 1cup
Water 2-3cup
Noodles(broken) 2tblsp (optional)
Soy sauce 1/2tblsp
Tomato ketchup 2-3tblsp
Oil 1/2tblsp
Sugar a pinch of
Salt a pinch of
Black pepper a pinch of

Method: 

01. put sweetcorn and water in a pressure cooker and whistle one.
02. Switch off gas and let it cool.
03. grind it finely and pour it in a bowl.
04. Heat oil in a suspan or any deep pan.
05. Pour the grind mixture, add broken noodles and boil it for 5 mnt.
06. Add soya sauce, tomatoe ketchup. salt and sugar.
07. Boil it for another few second.
08. Sprinkle some black pepper and soup is ready.

Prawn Curry (Chingudi Tarakari)

Ingredients: For two servings

King Prawn-250 Gms
Onion- 1 no (Sliced it)
Tomato- 1 no (blend it to make puree)
Pepper powder-1 Tsp
Oil -to fry
Ginger garlic paste -1 Tbsp
Chili powder- 1 Tsp
Turmeric powder- 1 Tsp
Yogurt- 3 Tbs
Spring Onion- 2 nos
Coriander leaves to garnish
Salt to taste

Method: For two servings

 
Clean the prawns without removing the shell, head and tail and wash it thoroughly
Mix turmeric powder, pepper powder and salt and shallow fry the prawns. keep aside
Heat 2 tbs of oil in a pan, add sliced onion and fry it for 2 mins
Add ginger garlic paste, 1/2 tsp turmeric powder, 1 tsp red chili powder, and sauté all for 5 mins
Add tomato puree, fry for 5 mins
Add 3 tbs of yogurt, pour water as desired, mix well and cover the lid
Allow it to cook for 5 mins
Add prawns, salt to taste and simmer it for 5 mins
Add spring onions and mix well
Garnish coriander leaves
Serve hot

Vegetable Fried Rice

Ingredients: For two servings

Basmati rice- 200 Gms
Ginger garlic paste- 1 Tbs
Carrot- 1 no
French beans- 6 nos
Spring onions 4 nos
Raw green peas- 1/2 cup
Sweet corn- 1/2 cup
Ghee- 2 Tbs
Red chili powder- 1 Tsp
Cloves- 3 nos
Cardamom- 2 nos
Cinnamon- 1 inch
Bay leaves- 2 nos
Coriander leaves to garnish
Salt to taste

Method: 

Cook the basmati rice up to 90%
Cut all the vegetables very finely
Heat 2 tbs of ghee put bay leaves, cloves, cardamom and cinnamon and add all the vegetables and fry for 3 mins
Add ginger garlic paste, red chili powder and fry for 3 mins
Add cooked rice, salt and mix
Garnish with coriander leaves
Serve hot with prawn curry

Palak

Ingredients: 
Fresh paalak (spinach): 400 gms
potato : 1 small size
Brinjal : 1 small size
garlic :8-10 cloves
onion : 1 small size
mustard : 1 tsp
green chilli : 4-5
turmeric,oil,salt

Method: 

Cut cleaned palak, potato , brinjal into small pieces and keep separtaely. Heat oil in a pan , put mustard seeds, crushed garlic , chopped onioin and chilli one by one. let it fry for some time and then add brinjal and potato( both sud b cut finely). Add salt and turmeric in small amount. Once it halfly cooked ,add palak and pinch of salt further to taste and cover the pan. It should be cooked until all water from the palak are dried.  Serve it hot with chapati. Total time doesnt take more than 10 minutes .

Sabudana Bada

Ingredients: 
Sago (sabudana) 1 1/2 cups, Potatoes boiled and mashed 3 medium, Roasted peanuts coarsely ground 1 cup, Green chillies finely chopped 3
Fresh coriander leaves, finely chopped 2 tablespoons
Lemon juice, 1 tablespoon Salt to taste, Oil for deep-frying

Method: 

Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with chutney of your choice. 

Alu bharta

Ingredients:
Aaalu 500gm, piajo-100gm,telo,  2 chamach,jeera-aabasyaka anusaare, tomato-01pc, luno-aabasyaka anusare.

Method: 

Prathame aalu ku sijhei diantu, aau eka chula re kadai garam karantu, taa pare telo pakantu, telo garam hela pare jeera pakantu, piaja kancha lanka tomato ku eko sangare kadai re pakantu abong bhala bhabare bhajantu...dhyana diyantu jemiti masala badami ranga hela pare sijha hei thiba aalu ku mishai bhala bhaba re golantu ...taa pare aabasyaka anusaare luno dei bahar karantu...

Santula

Ingredients: 

50gm brinjal (baigana)
50gm potato (alu)
50gm ridge-gourd (jahni)
50gm raw papaya (kancha amrutabhanda)
Other green or red vegetables may also be used (not the leafy ones).
1 onion
7-8 garlic cloves – chopped into small pieces (kata rasuna)
2-teaspoon crushed or grated ginger (chhecha ada)
½ teaspoon mustard (sorisha)
3-4 green chillies (kancha lanka)
2-teaspoon refined oil (refain tela)
Boiled milk-1 cup (sijha khira)
Salt to taste (luna)

Method: 

Cut the vegetables into medium sizes. Boil the vegetables in a cooking pot by adding salt to it. Heat oil in a frying pan. Add mustard when the oil is hot. Add chopped onions, grated ginger and chopped garlic cloves after the mustards start cracking. Fry till it all becomes golden brown. Add green chilies and fry it a little. Then add boiled vegetables and stir properly. Add the oiled milk. Put the flame in simmer level for about 2-3 minutes. Your Santula is ready to serve. It can be served with either rice or chapatti. It is also considered a great diet for people suffering from several ailments, due to its high vegetable content, absence of hot spices, and minimal oil content.

Chena Pitha

Ingredients: 
Chena-250gms
Suji-100gms
Chini-200gms
Butter(gua ghia)-50gms
Gujurati gunda(to taste)
Kaju,kismis,cheryy(to decorate)
Baking powder(as per the requirement)
Micro wave oven

Method:
Mix chena and suji in a deep bottomed bowl. Add sugar, baking powder, gujurati powder to it. Then,
put the contents into the oven's bowl and decorate it with kaju kismis n cherry and leave it for 15mins till it turns golden brown. 

Saja Pkhala

Ingredients:
1. rice
2. salt
3.Curd

Method: 

1. take rice and cook it and then put some water to it.
2.Mix curd and salt to test.
3. Put it for more than 2 hrs.
4. Then serve it with Curries/Saga/Fish Fry etc.

Pakhala

Ingredients:
1. Boiled rice

Method 1: Mix  water to rice for more than 4 hours then serve.
Method 2: Mix  the water and rice and salt  to test for 4 hrs then serve it with Bhaja/Saga/Alu bharta

Baghara Pakhala

Ingredients:
1. Rice
2. Bhusan leaves
3. Red mircha
4. Gira
5. Curd(dahi)
6. Oil
7.Salt

Method: 

1. Take rice and cook it and then put curd on it.
2. In a pan take one tablespoon oil.
3. Put bhusan , gira and red mircha.
4. Then take this mixture and put it in the mixture of curd and rice.