Masala Baingan

You Need
4-5 baingan
1 cup besan
1 tbsp each haldi,mirchi,salt,amchur,dhaniya,garam masala powder
4 tbsp oil

Heat a tbsp of oil and add besan.
Roast for few mins and add all dry powders.
Cook for few more mins and transfer in a bowl.Sprinkle few drops of water just to bind the mix.
Slit the eggplants into 4 leaving it attached at the other end.
Fill in the mix leaving 2 tbsp to be used later.
Heat remaining oil and add baingan.
Let cook on low heat till done from all sides.
Add the remaining mix and cook for few mins.
Turn off and serve with hot fulkas.

Achaari Aloo

You Need
Mustard oil: 1 Tablespoon
Mustard oil gives the unique pungency characteristic of a mango pickle.
Ghee: 1 Tablespoon
Chopped Onions: 1 Cup
Salt: ¼ teaspoon
Minced Garlic: ½ Tablespoon
Ginger chopped: ½ Inch
Hari Mirch (Fresh Serrano peppers) sliced in half vertically: 3
New Red Potatoes quartered: 1 Pound
Amchoor (Mango powder): ¼ teaspoon
Kasoori methi (Dried Fenugreek leafs): 1 teaspoon
Water: ¼ cup

Pickling spices
Whole Fennel (Saunf): ½ teaspoon
Whole Fenugreek seeds: ½ teaspoon
Whole onion seeds (Kalonji): ½ teaspoon
Crushed Red pepper: ½ teaspoon
Turmeric powder: ¼ teaspoon


Heat mustard oil in a heavy bottom pan till it starts to smoke. Shut off heat
Add Ghee. Turn the heat back on. Add chopped onions and salt. Sauté till edges start to turn brown. About 4 minutes
Add Garlic, Ginger, and Hari Mirch. Sauté for about 1 minutes
Add potatoes. Sauté for about 4 minutes till potatoes start to turn brown.
Add remaining ingredients except water. Sauté another 3 to 4 minutes.
Add water. Bring to a boil. Cover. Turn down heat. Cook covered about 10 minutes or till potatoes are tender.
Serve with hot phulkas.

Sweet Potato Khichdi

You Need
1 huge sweet potato
3-4 tbsp ghee
1 tbsp jeera
salt to taste

Peel and grate sweet potato.
Heat ghee in a pan and add jeera.
Add the grated potato,salt and stir continuously till brown.

Banana-Strawberry Smoothie

You Need
1 banana
7-8 strawberries
1.5 cup milk
2 tbsp vanilla icecream
2-3 cubes ice
2 tbsp sugar

Blend everything together.

Walnut - Almond Laddu

This recipe is so easy that my hubby prepared it :)

You Need
1 cup Walnut
1 cups Almond
1 can condensed milk
2.5 cups milk
3 tbsp ghee

Roast walnuts and almonds, let cool and grind separately.
Boil milk and add condensed milk.
Let cook for 15 mins and add ground nuts.
Add ghee.
Cook for another 10 mins till it leaves the pan.
Let cool till you can hold it and form laddus.

Nimbu pudi/besan kachori

Not a very healthy but truly tasty snack.
You Need
For filling
1 cup besan
1tbsp each turmeric,garam masala,green chilli paste,coriander paste,salt
a pinch hing
3 tbsp oil
1 tbsp water
2 tbsp lemon juice

For cover
1 cup wheat flour
water to knead
2 tbsp oil

Oil to deep fry.

Mix all ingredients for filling and knead into a hard dough.
Knead wheat flour into a hard dough too.
Make ping pong size balls out of each.
Roll the wheat dough into a disc and place the filling dough inside.
Cover and roll again evenly.
Deep fry till golden brown on both sides.
Tastes good as it is hot or cold.
Does not spoil till 2-3 days at room temperature.

Jalebi

I know yet again..its a different recipe..n more towards "instant" The difference definitely is..it stays crispy forever with this recipe..

You Need
Batter:
1/2 cup All Purpose flour
1 teaspoon besan (gram flour)
1/2 teaspoon yeast
1/2 teaspoon oil
1/2 teaspoon sugar
About 1/2 cup of lukewarm water (as needed)

Syrup:
1 cup sugar
1/2 cup water
Pinch of cardamom powder
Few strands of saffron
1 teaspoon of lemon juice

Batter:
1. Dissolve the yeast in warm water and let it sit for about five minutes.
2. Mix the flour, besan (gram flour), oil, and sugar together.
3. Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
4. Set the batter aside and let it sit in a warm place for one hour.
5. Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

Syrup:
1. Boil the sugar and water together. Add the lemon juice and saffron and close the heat.

Making Jalebis:
1. Heat the oil in a flat frying pan about 1 1/2″ deep. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
2. Fill the Jalebi batter into an empty ketchup or mustard bottle).
3. Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.
4. Fry the Jalebis until golden-brown on both sides.
5. Transfer into the warm syrup.
6. Let jalebi soak in the hot syrup for a few seconds and take out.
7. Serve hot.