whole wheat flour – 1 1/2 cup
all purpose flour (maida) – 1/2 cup
besan (chick peas flour) – 1/2 cup
chili powder – 1/2 tsp
turmeric powder – 1/2 tsp
pepper powder – 1/2 tsp
coriander powder – 1 tsp
sugar – 1 tsp
salt – 1 1/2 tsp
cooking soda – 1 tsp
curds – 1 cup
oil – 2 tbsp
green chili – 1, finely chopped
ginger – 1 tsp, minced
curry leaves – 1/2 cup, finely shredded
coriander leaves – 1/2 cup, finely chopped
oil to fry
warm water as needed

Method:

Combine all the ingredients from wheat flour to salt together.
Add curds and oil. Add enough warm water and kneed well to prepare very soft dough.
Keep covered for 3-4 hours.
Knead the dough lightly again and mix in rest of the ingredients except the oil to fry.
Divide the dough into 8 parts.
Keep covered with a damp cloth for 15 minutes.
Roll out each portion into 15 cm rounds and cook on a moderately hot tawa, using oilon both sides.
Serve hot or cold with a Raitha.

8 medium sized tomatoes
1 tsp ajwain (carom seeds)
a pinch asafoetida (hing)
1 tbsp garlic, grated
1 tsp chilli powder
1 tsp sugar
2 tbsp oil
salt to taste

Method:

Blanch the tomatoes in hot water. Peel and puree in a liquidizer.
Heat the oil in a pan, put the ajwain and asafoetida and fry for 30 seconds.
Put the garlic and fry for another few seconds.
Put the pureed tomatoes, chilli powder, sugar and salt and allow it to simmer.
Simmer for 20 minutes or till the oil gets separated.
Cool it and use whenever required.

1 cup – fresh green peas
500 g – button mushrooms
1 – onion chopped fine
2 cloves – garlic chopped fine
1/2 tsp – cumin seeds
1/2 tsp – chilli powder
1/2 tsp – turmeric powder
2 tbsp – vegetable oil
chopped coriander to garnish

Method

Heat oil in a pan, on medium flame.
When hot, add the cumin seeds and fry till it splutters.
Add the garlic and fry; then add onions and fry till soft.
Clean and cut mushrooms into quarters
Add peas and mushrooms and the powdered spices.
Add salt to taste and cook till the mushrooms begin to give off their juices. Stir occasionally.
Switch off the stove.
Garnish with chopped coriander and serve with hot chapatis

For Dough:
whole wheat flour – 2 cup
oil – 2 tbsp
salt – � tsp
For Filling:
fresh green chana – 2 cup (or)
dry green chana – � cup
oil – 2 tbsp
onion – ½ cup, finely chopped
ginger – 1 tsp, grated
green chilies – 2 tsp, minced
garam masala powder – 1 tsp
lime juice – 2 tbsp
oil or ghee
salt to taste

Method

Combine all the dough ingredients.
Add water as needed and mix to a soft but not sticky dough.
Knead well and keep covered.
For filling, if using dry chana, soak over night in water.
Cook fresh or soaked dry chana till very soft and drain away the excess water.
Mash the chana.
Heat oil in a kadai, add onion and fry till light brown.
Add rest of the ingredients except lime juice.
Fry for few seconds.
Add mashed chana and salt to taste. Mix well.
Remove from fire and stir in the lime juice. Allow to cool.
Divide the dough into 16 parts and roll out each part into 6 cm discs.
Divide chana filling into 8 parts.
Sandwich 2 discs with a portion of chana filling.
Roll out carefully to a disc, about 3 mm thick.
Cook the stuffed parathas on a hot tawa (gridle) with ghee or oil.
Serve hot with mixed vegetable Raitha.

8 large cabbage leaves parboiled for 5 mins. & drained
2 medium onions chopped
1 cup paneer
Turmeric & chilli powder
1/2tsp. garam masala
1-2 green chillies chopped
Corninder leaves
String for tying rolls
Oil.

Method:

Heat 3tsp. of oil & fry onions till brown

Add paneer,tumeric & chilli powder, garam masala, green chillies, salt, corninder leaves & fry for 5-6 mins.

Place a 2tsp. of mixture on a cabbage leaf and roll up, folding two sides in.

Tie with a string. Heat oil and fry the rolls turning once.

2 cups rice
1 to 2 cups boiled peas
¼ cup coconut
4 to 5 green chillies
a small piece ginger
4 cloves
2 elaychis
a small piece cinnamon stick
¼ tsp mustard
salt
2 to 3 tsp cooking oil

Method :
Cook rice with less water as you would cook for pulav.
Wet grind coconut, green chilles, ginger, clove, cardamon, and cinnamon stick and keep it aside.
Add mustard in oil till it crackles, and add the ground masala, salt and keep stiring for a few minutes until the flavour oozes.
Now add the cooked rice, peas, and mix it gently.

1/2 tin condensed milk (200gms)
2 3/4 cups plain flour (240gms)
40 gm cocoa
1 tsp baking powder
1/2 tsp baking soda (soda bicarb)
2 tsp icing sugar
1/2 cup butter melted (60gms)
1/2 tsp vanilla essence
100 ml milk
100 ml Coke or Thums Up

Method

Sieve flour, baking powder, baking soda, sugar, cocoa all together 2 to 3 times. Keep aside.

Pour condensed milk in a bowl. Add the butter, and beat well till smooth. Add the flour spoon by spoon, mixing into the condensed milk mixture. In between, add milk as required if the butter begins to get too stiff. [Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter].

Once all the flour is used up, beat the batter as above till light (5-7 minutes). Add the coke or Thums Up and mix gently till smooth.

Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.

Pre-heat over to 300o c. Place tin inside. Bake at 200. c for 5-7 minutes and 150. c till done. (35 to 40 minutes).

Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any. Or serve warm with tea.

Variations 2a) Eggless chocolate Sponge Cake

For the Filling:
1 large onion, chopped very finely
2-3 chillies, slices thinly (or as per taste)
1/4 tsp Ajwain (oregano)
1/2 tsp ginger, grated
1/4 tsp cumin
salt to taste

Method

Mix all the ingredients for the filling in a bowl until blended and set aside.
Mix all the ingredients for the dough, add water if needed to make it into a soft dough.Set aside for at least 1-2 hours. Then divide the dough into small pieces and make rounds of each them. Roll it out into a small circle with the help of a rolling pin, just like you would do with rotis or parathas.
Now place little filling in the center of the rolled out dough and bring all the sides up to enclose the filling.
Press it down.
Now roll it down softly into a circle. Set the setting of your oven to broiler. once hot, place this rolled out Kulcha into a baking pan and push it into the broiler for 2-3 min until the top is browned.
Now turn the kulcha and broil for additional 2 min. Serve hot.
For Stove top method : This follows the normal method just the same way you would do for your rotis.
Heat a pan in your stove in med-high flame and place the Kulcha.
Pour down little ghee/butter/oil on all the sides of the Kulcha and cook for 3-4 min.
Turn when brown spots start appearing on the surface of the bottom end. Do the same for the other side.
Serve hot with butter melting on top and chole at the side.

Method

For the stuffing:

Boil the potatoes.
Peel off the skin and mash the potatoes.
Mix the grated paneer, salt and green chilli.
Cut the chillies in the middle and take off the seeds
Stuff the chilli with the filling.
For the bajji batter:

Make a thick paste of the gram flour, rice flour, asafoetida and salt.
Dip the stuffed chillies in the batter and deep fry in oil.
Serve hot with tomato sauce.

A bunch of spinach
1 – tomato
1 – green chilli
Tamarind, lime size
1 to 1&1/2 tbsp – sambar powder
Salt
Asafoetida, a pinch
1/2 cup – tur dal
Turmeric, a pinch

To temper: Mustard seeds and jeera

Method

Cook dal with turmeric in pressure cooker.
Soak tamarind in warm water for 10 minutes and extract the water.
Boil tamarind water with chopped tomato, green chilli, asafoetida, salt and sambar powder for 15 minutes on medium heat.
Chop spinach and add it to the boiling tamarind water mixture.
Let it boil for another 10 minutes.
Add cooked dal and simmer for 5 minutes.
Temper with mustard seeds and jeera.