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  Pav Bhaji Ingredients:      Garlic Potatoes Carrot Cauliflower beetroot Tomato Capsicum onion Ginger peas Zeera Green chili Green Coriander Pav bhaji masala Red chili power    Time Taken:  Approximately 45 Minutes Procedure: Take a Pressure cooker add 1 tspn of oil add zeera, let it crackles.  Now add some salt to the chopped vegetables Potatoes, Tomatos, carrot, Pea, Cauliflower, beetroot , green chilli, add some water and cook for 2-3 whistles on high flame. take a pan, add 2 tspn of oil, add finely chopped onion cook for 2-3 min until it become soft. Add chopped Capsicum to pan and cook for another 2-3 min, Now add garlic -Ginger paste. Keep the flame low now add dried masala like red chiliies power, 2 tspn pav bhaji masala, mix it properly and cook for another 2-3 min until it leaves the oil from pan. Add some water to the mixer let it boil for 3-4 min. Mash all the boiled vegetables in the pressure cooker with the help of masher. Add boiled and mashed vegetables in the pan. Cook
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Chole Bhature

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  Ingredients:      For Chole: Kabuli chane Jeera Onion Tomatoes Green Chilly Mustard oil Chole masala Coriander power Turmeric  Ginger   For Bhature          1. Maida     2. Sugar     3. Salt     4. Curd     5. Baking soda     6. Eno    Time Taken:  Approximately 45 Minutes Procedure: Soak Kabuli Chana for 5 to 6 hrs. Boil it for 6 to 7 whistle adding 1 tez patta and salt. Heat the oil for 2 minutes Put  Jeera  in hot oil  When  Jeera  become pinkish, add finely chopped onion   in kadhai, Salute for 2 mins. Make a tomato puree, add some green chillies and ginger and make a smooth paste.  Now add puree  and keep stirring until it removes kadhai. Add  turmeric power, coriander power, chole masala and salt. Add some water and let it boil for 2-3 min. Now add boiled chana in kadhai and adjust the consistency and simmer for 10 min. Lastly garnish with some fresh coriander leaves and serve hot.    For Bhature: 2 cup Refined flour  (Maida) add 1 tspn sugar and salt. Now add 1/2 cup curd,1/4
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Chocolate Cake

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  Ingredients: Maida Curd Refined Oil or Butter Fine Sugar  Chocolate powder Instant Coffee powder Baking Powder Baking Soda Time Taken:  Approximately 50 Minutes. Procedure: Take half cup of curd mix with half cup of  Refined oil and whisk for about 2 min Take 1 cup of  Maida , 3/4 cup of sugar,1/4 of chocolate power, 1 tsp of coffee powder, pinch of baking soda and baking powder and sieve all the ingredients Mix all the ingredients with the mixture of curd and oil properly Add milk gradually to make a mixture flowing consistency Grease the baking tray with oil and dust some  Maida Pre-heat the  kadhai  with some salt and stand on it Put the cake mixture in the Greased tray and tap 3 to 4 time to released the air bubbles  Place the tray in preheated kadhai and close the lid and cook for 40 Min Uncover the  kadhai  and check with toothpick if it come completely dry then baked properly Let the mixture cool completely Time to make  Ganache Take 1/2 cup of water, 1/2 cup of fined sugar,2
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Sabudana Khichadi

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Ingredients: Sabudana Jeera Sendha namak Black pepper powder Green Chilly Mustard oil Tomatoes Groundnuts Green spinach leaves (optional) Time Taken:  Approximately 20 Minutes Procedure: Wash I thrice and let it soak in water for 1-1.5 hrs. If you want to cook immediately then soak sabudana in boiled water for 10-15 minutes Take some oil in  Kadhai  and put it in on medium flame burner Heat the oil for 2 minutes Put  Jeera  in hot oil  When  Jeera  become pinkish, add finely chopped  Green Chilly  &  Curry leaves  in kadhai When  Green Chilly  attain pinkish color add groundnuts and salute them until they attain pinkinsh color Now add chopped potatoes to  Kadhai Add  Sendha  salt and black pepper over the potatoes Mix everything well and then cover the  Kadhai Uncover the  Kadhai  every 3-4 min to mix the content so that it does not get stick to the  Kadhai Repeat step 10 until potatoes become half cooked/partially soft Now add  Sabudana  which you have soaked earlier to the  Kadha
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Jeera Aaloo

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Ingredients: Jeera Sendha namak Coriander powder Black pepper powder Green Chilly Mustard oil Hing  (optional) Green spinach leaves (optional) Time Taken:  Approximately 15 Minutes Procedure: Take some oil in  Kadhai  and put it in on medium flame burner Heat the oil for 2 minutes Put  Jeera  in hot oil  When  Jeera  seeds become pink, add finely chopped Green Chilly  in kadhai When  Green Chilly  attain pinkish color add coriander powder and salute for 1 min Now add chopped potatoes to  Kadhai Add Sendha salt and black pepper over the potatoes Mix everything well and then cover the  Kadhai Uncover the  Kadhai  every 3-4 min to mix the potatoes so that they do not get overcooked or get stick to the  Kadhai Repeat step 8 until potatoes become soft enough to eat and attain pinkish/brownish color.  Turn off the burner & garnish it with green spinach leaves Serve it hot with Curd and enjoy the terrific home cooked Jeera Aaloo  made specially for fast NOTE: Do Not forget to mix the pot
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Bhindi sabzi

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Ingredients: Methi Jeera Ajwain Green Chilly Bhindi aka Lady Finger Mustard oil lemon Time Taken:  Approximately 20 Minutes Procedure: Take some oil in Kadhai and put it in on low flame burner Heat the oil for 2 minutes Put few Methi seeds in hot oil  When Methi seeds become pink, add  Ajwain & Jeera in kadhai When  Ajwain  &  Jeera attain pinkish color add minced Green Chilly, Haldi and Dhaniya Powder to it  Cook the mixture on low flame for approximately 2 min Add chopped Bhindi to the mixture in the kadhai, mix everything & cover the  Kadhai After 5-7 minutes uncover the kadhai, mix again & cover the Kadhai again After 5-7 minutes, uncover the kadhai, add salt as per your taste & mix the sabzi Now Do Not cover the  Kadhai  and let the sabzi cook for 5-7 minutes.  Turn off the burner & squirt lemon over the sabzi Serve it hot and enjoy the terrific home cooked Bhindi ki Sabzi NOTE: Do Not overcook Methi seeds,  Green Chilly,  Ajwain  &  Jeera.  Ens
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