Testing Ebook

Bhagyashree Manjre My Favourite Recipe

INTRODUCTION Thanks for being part of the Cookpad eBook challenge. Here is a collection of your favourite recipes on Cookpad.

Make Everyday Cooking Fun

Butter Naan (Wheat Flour) Bhagyashree Manjre

Ingredients For Dough2 cups wheat flour 1/2 cup curd as per taste Salt 1 tbsp oil 1 tbsp sugar For Garnishing2 tbsp butter as required Fresh washed chopped coriander leaves

Portions: 4 servings Time: 30 minutes

Steps 1.

2.

3.

Dough: Take a bowl add all ingredients and make a soft dough with water. Keep the dough covered with wet cloth for 20 minutes. After that make a small balls little bigger than our regular roti.

Roll a roti thicker than regular one and spread water on it and stick the watery side on hot tawa. once the bubbles start appearing reverse the tawa and roast roti on gas flame and let it cook.

Once the roti is cooked it will turn golden brown and crispy just like served in hotels.

Apply the butter and sprinkle coriander leaves on hot Naan and serve with curry and make your meal special.

Tomato soup Bhagyashree Manjre

Ingredients 6 large tomatoes 1 tbs butter 1 garlic pod 1 tbsp crushed black pepper 1 tbsp jeera / cumin powder 1 tbsp sugar To taste Salt 1/4 tbs turmeric powder

Portions: 4 servings

Steps 1.

2.

Wash tomatoes and boil it with water in a small pan. Switch off the flame and let it cool.

Take out the skin and blend it with hand mixer. Sieve the tomatoes add water if required.

Keep a pan on medium flame. Add butter, and chopped garlic, saute for 1/2 a minute and pour the tomato puree. Add jeera powder, black pepper, sugar and salt. Add turmeric powder you can skip also.Boil it well and serve hot with butter on top of it.

Raddish leaves curry Bhagyashree Manjre

Ingredients 250 gm raddish leaves 1 chopped radish 1 chopped onion 2 red chilies to taste Salt 1/2 tsp oil 1 tsp mustard seeds 1 tsp Cumin seeds 1 tsp chana daal 1 tsp Urad daal

Portions: 2 servings Time: 15min

Dry spices 1/4 tsp red chilli powder 1 pinch turmeric powder 1/4 tsp coriander powder

Steps 1.

2.

3.

Cut the radish leaves and wash 2-3 times and chop it. Tip: Do not wash the leaves after chopping.

Keep a kadhai on medium flame add oil and put mustard and jeera seeds and red chilies, let it ceacker. Add chana and urad daal. Add chopped onion and saute until turn golden brown. Put chopped radish and radish leaves.

Mix well. Add all dry spices and cook for 5 minutes. The healthy radish leaves curry is ready. Can be served with hot chapati or rice.

Raw Banana Pakoda Bhagyashree Manjre

Ingredients 2 raw banana, peeled and sliced 1 cup besan 1 tbs suji rava 1 tbs ginger-garlic paste 1 tbs carom seeds 1 tbs Sesame seeds 1 tbs chilli powder 1/2 tbs turmeric powder to taste Salt 1 tbs coriander powder 1 cup vegetable oil for frying

Portions: 2 servings Time: 20 minutes

Steps 1.

2.

Mix all dry ingredients, and make a batter by adding little water little thick with flowing consistency. Add peeled sliced bananas in the batter and keep aside for 10 mins, let all spices mix into the banana Keep a Pan on medium flame and heat the vegetable oil for frying, now put banana slices coated with besan in oil and fry till it becomes crispy and golden brown. Hot pakodas are ready to serve.

Gola Bhaji Bhagyashree Manjre

Ingredients

Portions: 4 servings Time: 20min

1 cup Mix pulses for Gola Chana daal Arhad daal Red masoor daal Urad daal Green moon daal Yellow moong daal Spices for Gola 1 green chillie Coriander leaves to taste Salt 1/4 tbs turmeric powder 1/2 tbs ginger-garlic paste Gravy 1 chopped onion 2 large tomatoes 1 tbs ginger-garlic paste 1 bunch Coriander leaves 1 tbs vegetable oil 1 tbs jeera and mustard seeds Dry spices 1 tbs chillie powder 1/2 tbs turmeric powder 1 tbs coriander powder 1 tbs garam masala to taste Salt

Steps 1.

2.

3.

4.

5.

Wash all pulses and soak in a water for 4-5 hours or overnight. After 5 hours drain all water keep pulses in strainer dont let it completely dry.

Take the pulses in a grinder jar, add all spices and grind it to coarse paste without adding water. Make small lemon size balls and keep aside.

For Gravy: add all ingredients in grinder jar make a smooth paste. Keep a pan on medium flame add vegetable oil add mustard and jeera seeds and let it cracker. Add onion tomato paste and cook till raw smell goes.

Add all spices and stir for 1 min. Add sufficient water for gravy and let it boil. Once the gravy starts boiling add pulses balls. And cover with lid. Cook for 10-15 min. Tip: Don't add balls in cold water it will dissolve in gravy.

Once the gravy become little thick and balls are cooked garnish with coriander leaves.

Its ready to serve with hot rice or jwar roti.

Mix Veg Uttapam Bhagyashree Manjre

Ingredients For Batter 3 cup rice 1 cup urad Daal 1 tsp fenugreek seeds 1 cup poha

Portions: 4 servings

For Uttapam 1/2 cup finely chopped French beans 1/2 cup finely chopped onion 1/2 cup finely chopped tomatoes 1/4 cup finely chopped coriander leaves 1/4 cup green peas 3 small size grated carrot 1/4 cup finely chopped capsicum 4 finely chopped green chilies as needed Vegetable oil 1 tsp chilli powder 1/4 tsp turmeric powder 1 tsp coriander powder 1 tsp jeera(cumin) powder

Steps 1.

2.

3.

Soak rice and daal for 5-6 hours in a water after washing 2-3 times, add 1tbs fenugreek seeds for soaking. After 6 hours grind the mixture in a grinder. Soak the poha in water for 5 minutes before gtinding and grind it with daal rice and let it ferment for 8 hours or overnight and batter is ready for Idli, Dosa and Uttapam as well.

Take 3 cups of batter add all chopped vegetables and salt as per taste. Add all spices and mix well.

Keep a non stick pan on medium heat and put some oil and spread the batter on pan and let it cook from both the sides by covering with lid. Uttapam is ready to serve hot.

Roasted Brinjal veg(Vangyacha Bharit)

Bhagyashree Manjre

Ingredients

Portions: 4 servings Time: 20 minutes

1/2 kg big size brinjal 1 big onion 2 big tomatoes 1 tbs ginger-garlic paste 1 bunch fresh washed and chopped methi leaves 1 bunch fresh washed and chopped coriander leaves 1 tbs jeera and mustard seeds 2 green chilies chopped 1 string curry leaves 1 tbs vegetable oil 1 tbs sugar to taste Salt Dry spices 1 tbs chilli powder 1/2 tbs turmeric powder 1 tbs coriander powder

Steps 1.

2.

3.

Take the brinjal wash it and poke it with knife and put oil and roast it on medium flame.

Clean the peels and chop the roasted brinjal with spoon Keep a pan on medium heat and add oil, put mustard and jeera seeds and let it cracker. Put onion and let it half cooked. Add tomatoes, chilies, Methi leaves and coriander leaves mix and cover it for 5 mins let it cook.

Add all dry spices and mix well. Add roasted brinjal add salt and sugar and mix well but don't make it as a paste. Serve hot with Bhakari and garnish with fresh coriander leaves.

Carrot Halwa chocolates Bhagyashree Manjre

Ingredients 1 cup Carrot Halwa 100 gm Compound chocolate

Steps 1.

2.

3.

Make a chocolate thick syrup with double boiler method on low flame.Make lemon size balls of carrot Halwa.

Deep the Carrot Halwa balls in chocolate syrup and keep in the chocolate paper mould.

Keep in the refrigerator for 15 mins to set.

Chocolates are ready to eat.

Sevai/ Vermicelli Kheer Bhagyashree Manjre

Ingredients 1/2 cup Sevayi 1/2 lit milk 1/4 cup grated khoya 1/4 cup Sugar 1 tbsp cardamom powder 1/4 tbsp nutmeg powder 2 tbsp ghee 3 tbsp chopped dry fruits- cashew, almonds, 10 raisins

Steps 1.

2.

3.

4.

Take a pan and keep on medium flame, add ghee and roast sevai till turns light golden brown. Keep another pan on medium flame and boil milk and keep ready.

Add roasted sevai in the boiled milk and keep stirring for some time so that sevayi should not stick each other. After 10 mins add sugar and khoya in the sevai and let the sevai get cooked for 10 mins on low heat.

In the same pan in which we roasted sevai add ghee and roast dry fruits on low heat and put it into the sevai and milk.

Lastly add cardamom and nutmeg powder and close the lid for 5 min. Nice aroma will come and Sevai kheer is ready to serve hot.

Edible Gum Laddu Dinkache laddu

Bhagyashree Manjre

Ingredients 250 gm dry coconut 150 gm kharik powder 150 gm powdered sugar 50 gm cashew 50 gm almonds 50 gm khuskhus 50 gm walnuts 50 gm kismis/raisins 20 gm watermelon seeds 300 gm ghee

Portions: 1kg Time: 30 minutes

Steps 1.

2.

3.

4.

Keep a non stick pan on low heat put 1tbs ghee and add kharik powder and roast.

Same way add little ghee and roast all dry fruits and coconut powder one by one. When it cools down make a coarse powder.

In a pan put ghee and add eating gum/dink and fry in ghee till it puffs up on low flame.

When it cools down crush it to coarse powder.

Now take a bowl mix all dry fruit, gum and add powdered sugar and mix well. Now add remaining ghee in the mixture and make laddus.

Laddus are ready, they are very tasty and healthy in winter season. Eat this early morning once got up, this keeps your immune system strong in winter.

Butter Murukkulu (Rice flour Chakli)

Bhagyashree Manjre

Ingredients For dough1 cup rice flour 1/4 cup besan 50 gm butter 1/2 tbsp chillie powder 1 pinch turmeric powder 1 pinch hing 1 tbsp sesame seeds 1 tbsp carom seeds 1 tbsp jeera/cumin seeds As per taste Salt as required Oil for deep frying

Portions: 250gm Time: 30 minutes

Steps 1.

2.

3.

4.

5.

Take a bowl add all ingredients for dough and add butter and mix well till bread crumbs consistency.

Now make a soft dough by adding water. Let the dough rest for 15 mins.

Take a sev maker and use thick one-star nozzle. Make small rolls and put into sev maker and keep it ready.

Keep a kadhai with oil on medium flame and once the oil is hot start making Murukkulu/chakli. Fry it till golden brown crispy.

Murukkulu is ready, store it in airtight container and enjoy for 15 days.

Bundi Raita Bhagyashree Manjre

Ingredients 1/2 kg curd 1/4 cup Boondi 2 tbs jeera (cumin) powder to taste Salt 1 tsp chaat masala 1 tsp sugar 1 tsp chilli powder as needed Fresh coriander leaves for garnishing

Portions: 4 servings Time: 10mins

Steps 1.

2.

Take a bowl and add curd and whisk till becomes soft and smooth. Add salt,jeera powder, chaat masala and sugar. Add little milk if curd is very thick.

Add boondi in the curd while serving and garnish with coriander and chilli powder.

Serve cold with any rice.

Shev papadi Bhagyashree Manjre

Ingredients 8 matharis 1 boiled potato 1 tsp Tamarind Chutney 1 tsp Pudina Chutney 1 tsp Pomegranate seeds 1 tsp leaves Fresh coriander 1/2 tsp Chilli powder 1/2 tsp Chaat masala to taste Salt 1/2 cup Sev 1 tsp Spring onion

Portions: 1 plate Time: 10 mins

Steps 1.

2.

3.

4.

Take a plate arrange matharis in round shape. Add chopped boiled potatoes on each mathari.

Add chilli powder,chaat masala and salt. Now add tamarind and pudina Chutney.

Garnish with fresh coriander leaves,spring onions, pomegranate seeds and shev.

Shev papadi is ready you can put more Chutney according to your taste.

Suji Payasam Bhagyashree Manjre

Ingredients 1/4 cup suji 2 tbsp ghee 1/4 cup sugar as required Chopped dry fruits 1 tbsp cardamom powder 1/2 litre milk

Time: 15min

Steps 1.

2.

3.

Keep a pan on medium heat add 1 tbsp ghee and roast Rava nicely till light golden brown and keep it aside.

Now take a same pan add 1 tbsp ghee and roast all dry fruits Boil the milk in a pan and add roasted suji, keep stirring so that no lumps will be there.

Add sugar and roasted dry fruits and boil it for 5 mins. Payasam is ready to serve hot.

Gulab Jamun Bhagyashree Manjre

Ingredients 500 gm khoya 125 gm maida as needed Chranji as needed Oil or ghee for deep frying Sugar syrup 2 cup sugar 2 cup water 1 tsp cardamom powder

Portions: 40 Gulab Jamun Time: 20min

Steps 1.

2.

3.

4.

Take a pan and keep on low flame. Add khoya and just warm it for 2-3 minutes and switch off the flame. Add maida and knead well until becomes soft dough.

Sugar syrup: Keep a pan on low flame and add sugar and water. Let thd sugar get dissolved and make one string consistency add cardamom powder and syrup is ready.

Make a soft small lemon size balls without cracks. Keep a kadhai on medium flame add oil or ghee once it's hot put gulab jamun and let it turn golden brown on low flame so it will be cooked from inside.

Now add gulab jamun in sugar syrup and let it set for 4 hours. You can serve hot gulab jamun.

Gajar Halwa Bhagyashree Manjre

Ingredients 1/2 kg carrots 1/4 kg sugar 100 gm khoya 1/2 cup milk 1 tbsp cardamom powder 6 cashews 6 almonds 10 raisins 1 tbsp charoli 4 tbsp ghee

Portions: 4 servings Time: 30 mins

Steps 1.

2.

3.

Wash the carrots and peel them. Grate them in a food processor or hand grater. Keep a pan on medium flame and add 2 tbs ghee and put the grated carrots and cook it on medium heat stirring oftenly. Let it become soft for 10mins.

After the carrots become soft add khoya, sugar and milk mix well. Sugar will release lots of moisture and halawa will become very liquidy. Cook until half the moisture evaporates and carrots are completely cooked.

When it is done halawa turns thick. In a small pan add 2 tbs of ghee and add chopped dry fruits on low flame. Add cardamom powder, add roasted dry fruits with ghee in a Halwa mix well and cook for 2-3 minutes.Halawa is ready to serve. Serve warm or chilled with ice cream.

Jhal Muri Bhagyashree Manjre

Ingredients

Portions: 2 plates Time: 15 minutes

Steps 1.

2.

3.

2 cups puffed rice/Murmura 1/4 cup roasted peanuts 1 tbsp mustard oil 1/2 tbsp sugar as required Sev for garnishing For Vegetable1 finely chopped onion 1 finely chopped large tomato 1 cup finely chopped cucumber 2 boiled potatoes 1/2 cup fresh coriander leaves 4 green chilies For Dry spices1/2 tbs chillie powder 1/2 tbsp jeera powder 1/2 tbsp Amchur powder 1/2 tbsp Chaat masala as per taste Black salt 1/4 tbsp black pepper powder

Keep a pan on low heat and roast Murmura till crispy. Switch off the flame.

Add all dry spices and oil and mix well the warmness of pan will give nice aroma. Add peanut and sugar.

Now add all vegetables and mix well. Jhal muri is ready garnish with fresh coriander leaves and shev.

Cabbage zunaka Bhagyashree Manjre

Ingredients

Portions: 4 servings Time: 20min

1/4 kg cabbage 1 large chopped onion 1 large chopped tomato 1 tbsp ginger-garlic paste 1/4 cup besan 1 finely chopped green chilie Some Fresh coriander leaves for garnishing 2 tbsp vegetable oil 1 tbsp mustard and jeera seeds 2 sprigs string curry leaves For Dry spices1 tbsp chilli powder 1/4 tbsp turmeric powder 1/2 tbsp coriander powder as per taste Salt 1/4 tbsp sugar

Steps 1.

2.

3.

4.

5.

Keep a kadhai on medium flame add oil, usually zunaka need more oil. Add jeera and mustard seeds, let it crackle, add green chilies and curry leaves. Add ginger-garlic paste. Add onion and let it cooked.

Add tomatoes and once it becomes soft add all dry spices mix well till the oil starts separating from the masala.

Add cabbage, mix well let it cook for 5 mins. Now add 1 cup boiled water and let the cabbage cook completely cover with lid.

Water will be reduced after 5 mins and cabbage will be done. Add besan in the cabbage don't add water. Mix well and cover the kadhai with a lid. Let the besan cooked completely or will be difficult for digestion. Keep mixing occasionally or it will stick to bottom.

The cabbage zunaka is ready to serve. It is usually served with Bhakari. Garnish with fresh coriander leaves.

Parle G Cake Bhagyashree Manjre

Ingredients 30 parle g biscuits 1 eno sachet 1/2 cup powder sugar 2 tsp coco powder 1 cup milk 4 drops vanilla essence 1 tso butter for greasing the cake mould 100 ml thick cream as needed Grated chocolate or choco chips for garnishing

Portions: 4 servings Time: 20 minutes

Steps 1.

2.

3.

Crush the biscuits with the hands and grind it to powder in a mixer grinder jar. Sieve the biscuits powder 2-3 times add powder sugar, coco powder and eno and sieve as well.

Add the vanilla essence and add milk and mix well. Now grease the mould and pour the cake batter and bake it in a microwave for 5min. Put the knife in the cake and check if cake is baked or else can gor 1 more minute.

Take thick cream add 2tbs powder sugar and whipp for 5 minutes until it becomes thick and ready to top on the cake. Sprinkle some choco chips or grayed chocolaye. The cake is ready for the party.

Stuff Brinjal Bhagyashree Manjre

Ingredients

Portions: 4 servings Time: 30 minutes

10 small sized brinjal 1 big chopped onion 2 medium size tomatoes 1 tbsp ginger-garlic paste 2 tbsp vegetable oil 1 small bunch fresh coriander leaves washed and chopped For Brijal Masala1 tbsp vegetable oil 1/4 cup dry coconut 2 tbsp ground nut 2 tbsp daliya 2 tbsp coriander seeds 2 tbsp jeera seeds 1 stick cinnamon 1 tbsp black pepper 5 cloves 2 cardamoms 2 bay leaves For Dry spices1 tbsp chilli powder 1 tbsp coriander powder 1 tbsp jeera powder 1/2 tbsp turmeric powder 1 tbsp garam masala as per taste Salt

Steps 1.

2.

3.

Cut brinjal without removing top of brinjal and keep in water. Grind onion and tomatoes in a grinder. For Brinjal Masala: keep a pan on medium flame add oil and roast all ingredients adding one by one and cook it till turns nice brown in colour and grind it to smooth paste without adding water, can add little oil.

Keep a pan on medium flame add oil and put jeera and mustard seeds and let it cracker now add onion tomatoes paste and ginger-garlic paste stir well. Stuff brinjal masala in the cut brinjals and put it in the pan and cook until oil starts coming to the edge of the pan. Add all dry spices and cook well.

Now add sufficient water or as per consistency required and cook until brinjals are cooked. Serve hot with fresh coriander leaves with chapati or Bhakari.

Instant Dhokla Bhagyashree Manjre

Ingredients For Dough 1.5 cup Besan 3 tbsps Rava 1 tbsp ginger 1 tbsp green chillie 1/2 tbsp turmeric powder 1/2 tbsp Eno 1 tbsp sugar 1 tbsp oil 1 tbsp lemon juice

Portions: 3 servings

Steps 1.

2.

3.

4.

5.

For Tadaka: 2 tbsp vegetable oil 1 tbsp jeera and mustard seeds As needed Fresh curry leaves 1 tbsp sesame seeds As needed Fresh coriander leaves 3-4 green chilies

Take a bowl add sieved besan and rava. Add all ingredients and make batter by adding little water. Let the batter rest for 20 minutes.

After 20 minutes add eno and put the batter in a plate after greasing the plate with oil.

Keep a steamer on low flame add water and keep the batter plate in the steamer.

Cover the steamer and keep it for 10 mins or till the dhokala is cooked.

Once the dhokla is cooked. Keep a tadka pan on medium flame. Add oil once it is hot add jeera and mustard seeds, curry leaves, green chilli, sesame seeds and switch off the flame.

Take put the dhokla plate from steamer and put tadaka on the dhokla with spoon.

Garnish the Dhokla with fresh coriander leaves and serve with pudina Chutney.

Sambar Vada Bhagyashree Manjre

Ingredients

Portions: 4 people Time: 1 hour

For wada 4 cup urad dal 1 chopped onion 2 grated carrots 3 chopped green chilies As required Oil for deep frying For sambaar 1 cup Arhar dal 1/2 cup yellow moong daal 2 brinjal , 2 drumsticks, 1 carrot, 1 small radish, 1 tomato, 1 onion 1 potato, 2 tbsp tamarind pulp 1tbsp jaggery, To taste salt 3 tbs sambar powder, For seasoning/ Sambar Tadka 2 tbs oil 1 tbsp mustard seeds 1 tbs chana dal 1 tbsp jeera / cumin 1 tbs urad dal 3 red dried chilies 1/4 tbs asafoetida / hing 7-8 curry leaves

Steps 1.

2.

3.

4.

5.

6.

Soak urad daal for 2-3 hours, drain water after that and grind it to smooth paste in the grinder with very less water.

Add chopped onion, carrot and green chilies. Add salt according to your taste and mix well in one direction only till the batter becomes light. Keep it aside for 1/2 an hour.

For sambar: wash both the daal together and add all vegetables and tamarind and take 3 whistle in the cooker. Now take the dall in a big vessel and keep it on stove. Add water as per sambar consistency. Add sambar powder, turmeric powder, jaggery and salt according to taste and let boil for 5 minutes.

For Tadaka: Tak a small pan, add oil and other ingredients let the mustard seeds and jeera crackers and lastly put hing and put it in the Sambar. Let it get one final boil and Sambar is ready.

For wada: keep a kadhai in stove on medium flame and put oil in it. Now take some water in a bowl and take the batter make small hole into it and put it in oil. Deep fry wada on medium flame till it turns golden brown and crispy and wada is ready.

For serving : Take a plate and put Sambar and vada into it, ready to eat hot.

Khatti Mitthi Amala Candy Bhagyashree Manjre

Ingredients 1/2 kg Amala 1/4 kg sugar

Portions: 150gm

Steps 1.

2.

3.

Wash Amala well and take 4 whistles in a cooker and let it cool. Take out the Amala seeds and keep aside.

Add the sugar in Amala. The sugar forms in syrup the next day, keep Amala in that sugar syrup for 3 days. After 3 days take out Amala in a plate and sun dry it for 3-4 days or till dry completely.

Once the Amala is dry coat it with sugar powder and Amala Candy is ready to eat. Store Candies in airtight container.

Rajma Paratha Bhagyashree Manjre

Ingredients 2 cup Rajma (kidney Beans) 2 finely chopped onions 1 tsp chilli powder 1 tsp coriander powder 1 tsp jeera (cumin)powder 1 tsp carom seeds 1 tsp sesame seeds 1/2 tsp turmeric powder 1 tsp garam masala 1 tsp Amchur powder 1 cup vegetable oil

Portions: 4 servings Time: 30 minutes

For Dough 2 cup wheat flour 1 tsp salt 1 tsp vegetable oil 1 tsp sugar

Steps 1.

2.

3.

Soak Rajama overnight. Take 4 whistles in cooker and let it cool. Grind the cooked Rajama in grinder and make coarse paste. Take out the Rajama in a plate and mix all dry spices and onion.

Take wheat flour add salt, sugar and 2tbs vegetable oil and make a soft dough like chapati. Now make small balls of Rajama mix and wheat flour. Roll small chapathi of wheat flour ball and stuff rajama ball and cover it and make a ball. Now make paratha.

Keep a pan on medium flame and place paratha on it and cook by adding vegetable oil on both the side of paratha till golden colour. Paratha is ready to serve hot with any Chutney or tomato ketchup.

Fasting lemon pickle Bhagyashree Manjre

Ingredients 20 lemons 1/4 cup black pepper 1/4 cup jeera(cumin seeds) 1/4 cup carom seeds 2 tsp clove 2 tsp cardamom 1 small stick dalchini 1 small string jaypatri Dry spices to taste Chilli powder 1 cup Salt 2 cups Sugar Portions: 500gm Time: 30 minutes

Steps 1.

2.

3.

4.

5.

Wash lemons with water and dry it completely. Slit the lemons in 4 parts don't cut it completely and keep ready.

Now keep a pan on low heat and dry roast all khada masala one by one till nice aroma comes. Don't burn it. Grind it to smooth powder.

Now mix garam masala powder and dry spices together add salt and sugar. Tip-All pickles need more salt so that we can store it all over the year.

Feel the above mixture in slit lemons one by one. Now take a bottle and arrange lemons one by one.

After 10-15 days sugar and salt will get dissolved and pickle will look like this and ready to eat.

Pumpkin curry Bhagyashree Manjre

Ingredients 1/2 kg pumpkin 1 onion 1 tomato 1 tsp poppy seeds 1 tsp jeera and mustard seeds 1 tsp ginger-garlic paste 1 tsp tamarind paste 1/2 tsp jaggery

Portions: 4 servings Time: 20min

Dry spices 1 tsp chilli powder 1/2 tsp turmeric powder 1/2 tsp coriander powder 1/2 tsp garam masala to taste Salt

Steps 1.

2.

3.

4.

Chopped pumpkin in cubes and wash it don't remove it's skin. Keep a pan on flame add vegetable oil and put jeera and mustard seeds let it cracker add poppy seeds.

Add ginger-garlic paste, chopped onion,cook till it turns golden brown. Add tomatoes, Tamarind and jaggery. Mix well till tomatoes are cooked and soft.

Add all dry spices and pumpkin mix well and cover the lid. Dont add water. Pumpkin will be cooked fast. Use iron vessel for cooking pumpkin.

Pumpkin will be soft once cooked serve hot with chapati or rice.

Pigeon pea pakoda Bhagyashree Manjre

Ingredients 1 cup pigeon pea 1 chopped onion 1 tsp ginger garlic paste 1 chopped green chilie 1 bunch fresh washed chopped coriander leaves as needed Vegetable oil for deep frying

Portions: 4 servings Time: 15 minutes

Dry spices 1/4 tsp turmeric powder 1 tsp sesame seeds 1 tsp carom seeds 1/4 tsp chilli powder 1/4 tsp coriander powder to taste Salt 1/4 tsp jeera ( cumin )powder

Steps 1.

2.

3.

4.

5.

Clean the pigeon peas beans. Take out the peas separately wash and grind it coarsely in a grinder jar.

Add onion, coriander leaves, green chillie, ginger-garlic paste and mix well. Add dry spices and mix without adding water.

Keep kadhai on medium flame add oil for frying. Once the oil is hot make small pakodas of peas and put it in the oil.

Let the pakodas get cooked and golden brown in colour and take out the pakodas on tissue paper.

Pakodas are ready to eat hot with any Chutney or tomato ketchup.

Boiled Pigeonpea seedpods (Turichya Shenga)

Bhagyashree Manjre

Ingredients 1/2 kg pigeon pea/ sea pods As per taste Salt as required water

Portions: 2 servings

Steps 1.

2.

3.

Wash the peas with water. Keep the cooker in medium heat add washed peas and sufficient water, add salt as per taste. Take 3 whistles and switch off the flame.

Let the cooker get cool. Take out the peas in a strainer. And it's ready to eat. It's a very simple recipe but the taste is so yummy.

You can take out the peas in a bowl add chopped onion, tomatoes and chilli powder, salt as per taste and garnish with coriander leaves and bhel is ready to eat.

Shrikhand Bhagyashree Manjre

Ingredients 2.5 litre sweet curd 1.5 cup sugar 1 tsp cardamom powder 1 tsp nutmeg powder

Portions: 6 servings Time: 2hrs

Steps 1.

2.

3.

Take a muslin cloth and put curd into it and hang till all water is extracted from curd.

You can press and remove water to make the process fast.

Once all water is removed take the curd into bowl and add sugar, cardamom powder and nutmeg powder and mix well.

Beat the curd with hand mixer to make it smooth. Let it set for 1 hour in refrigerator and Shrikhand is ready to eat.

Sprouted moong skewers Bhagyashree Manjre

Ingredients 1 cup Greenmoong 1 finely chopped onion 1 cup chopped coriander leaves 3-4 finely chopped green chillies 1 tbsp ginger-garlic paste 1 tbsp red chilli powder 1/2 tbsp turmeric powder 1/4 tbsp jeera powder 1/2 lemon juice To taste Salt as per taste 1/2 litre oil for deep frying 8-10 Skewers for serving in number

Portions: 4 people

Steps 1.

2.

3.

Soak green moong for 8-10 hours or overnight, drain the water and keep it on cotton cloth for soaking the water. Now keep the soaked moong in airtight container to get sprouts in some warm place in the kitchen or we can keep it in a Microwave. Keep it for 24 hours to get more sprouts.

Grind the sprouted moong coarsely in a grinder.Add all the ingredients in the mixture and mix well. Now keep the pan on stove and make the oil hot on medium flame. Put one tbs hot oil on the mixture we prepared for more crispness.Make lemon size balls and deep fry in the medium hot oil for getting cooked from inside.

Take the skewer and insert the fried moong balls in the skewers,and serve hot with tomato ketchup or any chutney.

Spicy potato curry Bhagyashree Manjre

Ingredients 2 boiled potatoes 1 chopped onion 1 chopped tomato 1 tsp ginger-garlic-green chilli paste 1 string curry leaves 2 tsp vegetable oil 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp coriander and jeera powder to taste Salt

Portions: 2 servings Time: 15 mins

Steps 1.

2.

Keep a pan on medium flame and add oil, add chopped onion and cook until becomes transparent then add chopped tomatoes and cover it for 5 minutes or fill tomatoes becomes soft.

Add all dry spices and mix well now add boiled chopped potatoes and mix well without smashing. Add boiled water and cover the lid for 2 minutes. Spicy potato curry is ready to serve.

Magaja Ladoo Wheat flour Ladoo Bhagyashree Manjre

Ingredients 1 cup wheat flour 1/3 cup ghee 5 tsp powdered sugar 1/4 tsp black pepper powder 1 tsp cardamom powder

Portions: 10 laddus Time: 30min

Steps 1.

2.

3.

Keep a pan on low heat and put ghee into it. Once ghee starts melting add wheat flour and roast it nicely till the Colour changes and nice aroma starts coming. It takes around 8-10 minutes.

Add cardamom powder and black pepper and switch off the flame. Now add powder sugar. The warmness of the atta will mix the sugar nicely.

Once the mixture is little cold start making ladoos. Apply little ghee to your hands and make round shape ladoos. Odia Authentic Magaja ladoos are ready. You can store it for 15-20 days.

Potato Rice Bhagyashree Manjre

Ingredients

Portions: 2 servings Time: 30 mins

1 cup Raw rice 2 medium size potato peeled and chopped in cubes 1 medium chopped onion 2 tbsp vegetable oil 2 tbsp ghee 1 tbsp mustard and jeera seeds As needed Fresh chopped coriander leaves 4-5 cashews Khada Masala 1 tbsp black pepper 1 small stick Cinnamon 2 cardamom 4 cloves 1 string mace(jaypatri) 2 Bay leaf Dry Spices 1 tbsp chillie powder 1/2 tbsp turmeric powder 1 tbsp jeera powder 1 tbsp coriander powder 1 tbsp Whole garam masala To taste Salt

Steps 1.

2.

3.

4.

Wash rice and keep soaked for 30 mins in water. Take a small cooker and keep on medium flame. Add vegetable oil and add mustard and jeera seeds. Let it splatter and add all khada masala. Stir for 1 minute and add chopped onion before all spices turn brown.

Add ginger garlic paste and add chopped potatoes let it turn golden brown and now add soaked rice and mix it for 2 mins.

Now add all dry spices and mix well for 1 min. Now turn off the flame and let it be on stove for 15 mins.

Add Hot water in 1:2 proportional in the cooker with rice, turn on the flame and add ghee and chopped coriander leaves.Take 3 whistles on medium flame and turn off the flame. Let it cool and ready to serve. Garnish with fresh coriander leaves and cashews.

Palak paneer Bhagyashree Manjre

Ingredients 1/2 kg spinach/palak 200 gms paneer 1 large onion 2 large tomatoes 1 tbsp vegetable oil as per taste Salt 1 tbsp ginger-garlic paste For Dry spices1 tbsp chilli powder 1/2 tbsp turmeric powder 1 tbsp coriander powder 1/4 tbsp garam masala

Time: 30 mins

Steps 1.

2.

3.

4.

Wash palak thoroughly. Boil the water and put washed palak and switch off the flame and close the lid. After 2 minutes put the palak in cold water and take it out. Green colour will remain same. Make a smooth paste in grinder For gravy : Take a grinder jar put onion, tomatoes, ginger-garlic and make smooth paste.

Put a pan on medium flame. Add oil, mustard and jeera seeds. Put gravy paste and cook nicely till raw smell goes. Add all dry spices and cook for a minute.

Add boiled water for little thick gravy and let it boil and cover it with lid as it will come out. It will be cooked in 5 minutes. Add paneer cubes at the time of serving. Palak paneer is ready to eat.

Homemade paneer Bhagyashree Manjre

Ingredients 1 litre milk 2 tbs vinegar 1 tbs water

Portions: 100gm Time: 15min

Steps 1.

2.

3.

4.

5.

6.

Boil 1 litre milk on thick bottom pan. Switch off the flame and immediately add vinegar and water mixture in the boiled milk.

Keep it for 5 mins milk starts curdling. Now strain the milk all solid part will remain. Tip: Do not throw the remaining water you can water it to the curry leaves plant.

Pour some fresh water and wash the paneer thoroughly so that the sourness of vinegar will not be there.

Now keep some heavy object on the stainer so that all extra water will be drained.

After 30 minutes cut the paneer cubes and keep in airtight container and ready to use.

Tip: If you want to store paneer for 3-4 days, pour water in the paneer cube and keep in refrigerator and change the water everyday that keeps paneer fresh and soft.

Chiwada Bhagyashree Manjre

Ingredients

Portions: 750gm Time: 30 minutes

500 gms Poha 100 gms ground nuts 3 tbsp vegetable oil 100 gms Daliya 25 garlic pods finely chopped 10 green chilies finely chopped 1/2 cup Curry leaves washed 2 tbsp jeera and mustard seeds 2 tbsp coriander seeds 2 tbsp fennel seeds (saunf) 2 tbsp sesame seeds 2 tbsp poppy seeds (khuskhus) 1 lemon juice 1/4 cup fresh washed and chopped coriander leaves 3 tbsp vegetable oil for Dry spices2 tbsp chilli powder 2 tbsp turmeric powder 2 tbsp coriander powder 2 tbsp jeera powder as per taste Salt

Steps 1.

2.

3.

Keep a big Kadhai on low flame and dry roast poha for 15-20 minutes continuously stirring or till it becomes crispy. Take out all ingredients aside.

Now take out the roasted poha in another plate and keep the big kadhai on low heat.

Add 3 tbsp oil add mustard and jeera seeds let it cracker, now add chopped garlic, green chilli, curry leaves and coriander leaves saute well. Add groundnuts, daliya and let it turn nice golden brown and crispy.

Add coriander seeds, poppy seeds, fennel seeds, sesame seeds put this little later so that it should not burn. Now add all dry spices and switch off the flame. Mix all ingredients and now add poha batch-wise so that all masala should get mixed with spices. Now switch on the flame and stir for 5 mins for more crispy ness. We can eat this chiwada at any snack time. You can eat this with garnishing onions, tomatoes and fresh coriander leaves.

Thengai Paal Idiyappam(Rice noodels with Jaggery,coconut syrup

Bhagyashree Manjre

Ingredients 1 cup rice 1/2 cup Jaggery 1 cup shredded fresh coconut 1 tbsp cardamom powder 1 tbsp ghee 1 tbsp milk 1 small piece of cinnamon

Portions: 4 servings Time: 30 minutes

Steps 1.

2.

3.

4.

5.

6.

Take 1 cup rice wash and soak in water for 3 days changing water every day in a morning and night. After 3 days dry the rice on a cotton cloth and let it dry in room temperature only no sunlight. Once the rice is dry grind, it to smooth powder/flour and sieve it.

Now keep a pan on medium flame and add 1 cup water, the measurement should be 1:1 rice flour and water add 1 tbsp ghee and 1 tbsp milk let it boil and add rice flour and stir just for 1 min and close the lid on it and switch off the flame and let it get steamed for 5 minutes.

After 5 minutes take out the mixture in a plate and knead it to a soft dough using very little water when it is hot itself. Now take the idiyappam maker or sev maker and put it into it.

Now take an Idli stand and make idiyappam on it. And steam it on medium flame for 10 mins or until it gets cooked.

For syrup: Keep a pan on low heat and add 1 tbsp ghee and add jaggery and little water and stir still jaggery start melting. For Coconut Milk: Take grinder jar and add fresh coconut and add water and grind it to smooth paste, now filter the mixture and do this 2-3 times till all milk comes from coconut. Add this coconut milk into jaggery syrup add cinnamon stick and cardamom powder and let it boil nicely.

For serving Take out idiyappam in a plate or a bowl and pour hot coconut and jaggery syrup on it and serve hot. It's a traditional recipe from Kerala and many parts of the south.

Guava Methamba (perucha Methamba)

Bhagyashree Manjre

Ingredients 2 large guava 1/2 tbs oil 1/2 tbs fenugreek seeds 1/2 tbs jeera and mustard seeds 1/2 tbs chillie powder 1/4 tbs turmeric powder 2 tbs jaggery 1 string curry leaves 1 dried red chilie To taste Salt 2 pod garlic

Time: 10 minutes

Steps 1.

2.

3.

Chopped the guava straight. Keep a pan on medium flame. Put oil and add jeera and mustard seeds, let it cracker. Add garlic, fenugreek seeds, curry leaves, red chilli and add Guava.

Guava will be cooked quickly. Add jaggery, chillie powder, turmeric powder and salt as per taste. Add little water and cook for 5 minutes.

Cover the lid for 2min and switch off the flame. Guava Methamba is ready.

Mathari Crispy Papadi Bhagyashree Manjre

Ingredients Dough 1/2 cup wheat flour 1/2 cup sooji Rawa 1/4 cup vegetable oil 1 cup maida to Salt 1 tsp sugar 1/2 cup ghee 1/4 cup maida as needed Oil for Frying

Portions: Half kg Time: 30 minutes

Steps 1.

2.

3.

4.

5.

Take a bowl add all dough ingredients mix well till bread crumbs consistency. Knead a tight dough by adding very less water. Rest it for 20 minutes.

After 20min make big balls of dough and roll chapati little thick than regular chapati.

Now apply ghee and sprinkle some maida and spread evenly.

Now roll the chapati and make again round shape ball. Mathari will become more crispy and layers will be formed. Again roll big chapati little thicker.

Take a small katori or plate and cut it, and poke with folk so that it will not be puffed.

Deep fry the mathari in moderately hot oil till it turns golden brown and crispy.

Papadi/Mathari is ready to eat just like that or for any chaat recipes.

Ghujiya Bhagyashree Manjre

Ingredients

Portions: 25 karanji

Steps 1.

2.

3.

4.

For puri dough: 1/2 cup maida 1/2 cup chirote rava 1/2 cup Wheat flour as required Oil for deep frying gujiya 1/4 tbsp salt 1/2 tbsp sugar 4 tbsp vegetable oil or ghee For stuffing1/2 cup sesame seeds roasted 1/2 cup jaggery 1/2 cup grated dry coconut roasted 1/2 cup khoya 1 tbsp cardamom and nutmeg powder 1/4 cup dry fruits powder of your choice For Sugar syrup1 cup water 1 cup sugar 1/4 tbsp cardamom powder

Take a bowl and add all flour and oil and mix well till bread crumbs consistency. Add little water and knead well and make a soft dough and keep covered under a wet cloth for 30 minutes.

Keep a pan on low heat and add water and sugar and make sugar syrup till it becomes thick.

Take grinder jar add all stuffing ingredients and grind it and keep ready. Now take a dough, roll big chapati and spread ghee and maida and spread evenly and roll again and cut the small portions of it.

Take a small ball and roll it and put in karanji mould and stuff the stuffing and karanji ready for frying. Put a pan on medium heat put oil and deep fry the karanji till golden brown. Now deep the Hot karanji in sugar syrup and coat well. And karani/Gujiya is ready. You can store it for 15-20 days.

Amala Murabba Bhagyashree Manjre

Ingredients 250 gm Amala 250 gm sugar 1 tsp cardamom powder

Portions: 250gm Time: 1 day

Steps 1.

2.

3.

4.

Wash the Amala and polk it from all sides. Boil the water abd put the Amala into it and switch off the flame, don't boil Amala for long time. Add small piece of Turati / Fitkari/ potassium alum and keep it overnight.

Next day take out the Amala and squeeze nicely take out all water and keep it for drying in sunlight for 4-5 hours.

Keep a pan on low flame and add sugar and equal amount of water. Once the sugar dissolved in water add Amala and cook it, till it turns golden like gulab jamun. It will take time of 45 mins to 60 mins keep stirring in between and cover it with lid. Add cardamom powder as an option but it taste so nice with Amala.

Amala murabba is ready, keep it for more 8 hour in the sugar syrup so all the sugar will be absorbed by Amala and the taste will be enhanced. You can keep it stored in airtight container for 3-4 months.

Dahi moong-papadi chaat Bhagyashree Manjre

Ingredients 6 mathari 1 cup Sweet curd as required Sev as required Fresh leaves coriander few Pomegranate seeds as per taste Chaat masala 1 tsp Jeera powder as required Tamarind Chutney as required Pudina Chutney as per taste Salt For Moong pakodi1 cup yellow moong daal as required Vegetable oil for deep frying As per taste Salt Portions: 2 plates Time: 30 minutes

Steps 1.

2.

3.

4.

5.

Moong pakodi: Soak moong dal overnight or 6 hours. After that remove water and make it to smooth paste in grinder jar without adding water.

Keep a kadhai on medium flame add oil for frying. Now make small balls and put it in hot oil and fry till cooked or golden brown.

Now soak pakodi in warm water. Squeeze all water from pakodi and keep ready.

Take a bowl add 3-4 moong pakodi, break 3-4 matharis add into it. Put sweet curd pudina Chutney and tamarind Chutney. Again make one layer of moong pakodi and mathari.

Add sweet curd tamarind and pudina Chutney, salt, jeera powder, chaat masala.

Garnish with sev, fresh coriander leaves and pomegranate seeds. Chaat is ready to serve.

Aloo Gobi Bhagyashree Manjre

Ingredients 1 medium size cauliflower 1 big potato 1 onion 2 tomatoes 1 tbs ginger-garlic paste as needed Fresh coriander leaves 1 tsp vegetable oil 1 tsp mustard seeds 1 tsp Cumin seeds

Portions: 4 servings Time: 20 minutes

Dry spices 1 tsp chillii powder 1/2 tsp turmeric powder 1 tsp coriander powder to taste Salt 1 tsp garam masala

Steps 1.

2.

3.

4.

Cut the cauliflower into pieces by hand don't chop it, wash it. Slice the potato and chopped onion and tomatoes.

Keep a pan on medium flame add oil put mustard and jeera seeds and let it cracker.

Now add onion and let it turn golden brown. Add tomatoes and ginger garlic paste.

Cook nicely and let oil starts leaving the masala.

Add all dry spices in the onion tomato mixture and mix well. Add chopped cauliflower and potato, mix well and cover with lid. Don't add water. It will take 15-20 min.

Gobi Alu is ready to serve with hot chapati or puri.

Patodi Kothimbir wadi Bhagyashree Manjre

Ingredients

Portions: 30 Patodi Time: 1 hr

Steps 1.

2.

3.

4.

5.

6.

1 kg fresh coriander leaves as needed Oil for deep frying Dry ingredients 1/4 kg roasyed groundnuts 1/4 kg roasted daliya/futa chana 1 cup roasted sesame seeds 2 tsp roasted poppy seeds 1/4 kg dry grated roasted coconut Dry fruits 2 tsp finely chopped cashews and almonds 1 tsp charoli, 2 tsp raisins Dry spices 2 tsp chilli powder, 1/2 tsp turmeric powder 2 tsp coriander powder, 1 tsp jeera (cumin)powder, 1 tsp chaat masala 2 tsp sugar powder, 1 tsp Amchur powder to taste Salt, Dry masala 2 large onions, 10 garlic pods, 1 inch ginger 1 tsp roasted coriander seeds, 1 tsp roasted jeera(cumin), 6 green chilies Puri dough for stuffing 2 cups besan, 1/4 cup rava, 1 tsp chilli powder, 1/4 tsp turmeric powder to taste Salt ,2 tsp mohan 1 tsp sugar

Clean the coriander leaves 2-3 times strain the water and dry it completely in air or under sunlight. Now finely chopped the coriander leaves and keep it ready.

Puri Dough: Take a bowl add all the ingredients and make a soft dough by adding water. Let it rest for 30 mins. For Dry masala take a mixer grinder jar and make a coarse paste by adding all ingredients.

For Dry ingredients again take a grinder and make a coarse powder.

Now keep a thick bottom pan on low flame and add 2 tbs oil, add dry masala paste made in step-3 once the oil is hot. Cook well untill the oil starts leaving the pan.

Once the dry masala is cooked properly add dry ingredients powder made in step-4, dry spices mix well and should cook nicely. Lastly add dry fruits. Let it cool for sometime. Once the masala is cooled down completely add finely chopped fresh coriander leaves and mix well. Make a small puris out of dough and add stuffing and cover it from all 4 sides by applying little water to the edges.

Keep a kadhai on medium flame add oil for deep frying and fry the patodi/kothimbir wadi one by one till golden Colour. It's ready to eat hot. In maharashtra patodi is served with Shrikhand.

Dahi papadi Bhagyashree Manjre

Ingredients 8 papadi/mathari 2 boiled potatoes 1 finely chopped onion 1 tsp chilli powder 1 tsp jeera (cumin)powder 1 tsp chaat masala to taste Salt 1/2 Pomegranate cleaned 1 cup Sev as needed Coriander leaves as needed Sweet curd

Portions: 1 plates Time: 10mins

Steps 1.

2.

3.

4.

Take a plate and arrange 8 papadi. You can make homemade papadi or can get it from market. I used homemade Matharis. Chopped boiled potatoes in small cubes.

Sweet Curd: Take a bowl put curd add salt, jeera powder and sugar whisk with hand mixer, don't add water.

Put 4-5 potato cubes on each papadi, sprinkle chillie powder, jeera powder, chaat masala, salt. Add good amount of sweet curd for good taste, onions, pomegranate.

Again sprinkle chillie and jeera powder, chaat masala and salt. Garnish with lots of shev and fresh coriander leaves. All time favourite snacks is ready to eat.

Mix Sprouts salad Bhagyashree Manjre

Ingredients 1/4 cup Green moong 1/4 cup black chana 1/4 cup mataki 1/4 cup moth beans 1 cucumber peeled and finely chopped 4 carrots washed peeled and finely chopped 1 bunch washed and chopped coriander leaves 2 tomatoes washed and finely chopped 1 large onion washed and finely chopped 2 finely chopped green chilies 1 lemon juice

Portions: 6 servings Time: 10mins

Spices 1 tbsp Jeera powder 1 tbsp chaat masala To taste Salt as per taste 1 tbsp sugar

Steps 1.

2.

3.

Wash and Soak green moong, chana and moth bean overnight. Next day take out from water and let all water dry.

After that put it in airtight container and keep aside for 2 days to get good sprouts.

Now take a bowl and take sprouts add carrots, cucumbers, onions, tomatoes, green chilli, coriander leaves. Mix all ingredients now and all spices and lemon juice again mix well. Healthy green salad is ready.

Tilgul Chapati Bhagyashree Manjre

Ingredients For stuffing 1 cup roasted sesame 1/2 cup jaggery 2 tsp dry fruits powder 1 tsp cardamom and nutmeg powder 1/4 cup grated mawa

Portions: 4 servings Time: 30 minutes

Steps 1.

2.

3.

4.

For dough 1.5 cup wheat flour 1/4 cup maida(all purpose flour) 1/4 cup fine chirote rava 1 pinch salt 1/4 tsp Sugar 2 tsp ghee/butter as needed Water for making dough For chapati As needed Ghee for roasting

Take a grinder pot add all stuffing ingredients and grind it coarsely and keep aside.

Take a bowl add all dry dough ingredients and mix well after adding ghee. Make soft dough by adding water and let it rest for 20 minutes.

Keep a pan on medium flame and start making chapati. Take a small dough and add stuffing and make a ball and roll it to thin chapati. Roast it crispy by applying ghee on medium flame.

Crispy and soft, sweet Tilgul chapati is ready to eat hot with ghee on top of it.

Mix Veg Pulao Bhagyashree Manjre

Ingredients

Portions: 4 servings Time: 30min

2 cup rice 2 tbs vegetable oil 2 tbs ghee 2 tbs coconut powder 2 tbs groundnut powder 2 tbs ginger-garlic paste Fresh coriander leaves and dry fruits for garnishing Mix Vegetables 1 cup chopped cauliflower 1/2 cup cut French Beans 1/2 cup peeled and chopped potatoes 1/4 cup green peas 1 chopped onion 2 peeled and chopped carrots Spices 1 tbs chillie powder 1 tbs coriander powder 1 tbs jeera powder 1 tbs garam masala Salt as per taste Khada Masala 1/2 tbs black pepper 2 bay leaf 1 small stick cinnamon 1 string jaypatri 4 cloves 2 cardamom

Steps 1.

2.

Wash rice 2 times and keep it in water for 30 minutes before cooking. Keep a cooker on medium flame, add oil and add mustard and jeera seeds add all khada masala. Now add ginger garlic paste,onion and mix well, add coconut and ground nut powder and let it turn golden brown. Add all vegetables and mix well.

Add washed and drained rice and mix well. Add all dry spices and fry until all water get absorbed. Now add water and ghee and mix well. Take 3 whistles and turn off the flame. Let it get cold by itself. Mix veg pulao ready to serve hot. Garnish with coriander leaves and and dry fruits.

Cheesy Veg sandwich Bhagyashree Manjre

Ingredients 4 slices sandwich bread 2 pinch salt 1 tbs jeera powder 1 tbs black pepper powder 2 cheese slices 50 g Amul butter

Portions: 2 servings Time: 15 minutes

For stuffing 1 medium finely chopped cucumber 2 peeled grated carrots 1 chopped onion 1 chopped tomato 1/2 cup pomegranate seeds 1/2 cup mayonnaise 1/4 cup tomato ketchup

Steps 1.

2.

3.

4.

Take all stuffing ingredients in a bowl, add mayonnaise and tomato ketchup, salt and black pepper mix well and keep aside for 5 mins Take slices of bread and spread tomato ketchup on one slice of bread and spread stuffing on another slice and cheese slice on top and then place another slice on it.

Place a tawa on medium flame on stove now apply butter on both the sides of bread and let it be crispy for 5 min on low flame. You can make it in sandwich maker also but i don't like the vegetables to be cooked so I prefer on Tawa.

Cut the bread slices in 2 half and ready to serve with tomato ketchup.

Kadhi Bhagyashree Manjre

Ingredients 2 cups curd 1/4 cup besan 1/2 tbsp ghee 1 tbsp jeera and mustard seeds 1 string curry leaves 1 tbsp ginger-garlic paste as per taste Salt few fenugreek seeds 1 pinch asafoetida 2 chopped green chilies

Portions: 4 servings Time: 15 minutes

Steps 1.

2.

3.

4.

Take a bowl add curd and besan, whisk till it turns smooth. Add water as desired. Add salt and turmeric and keep it ready.

Keep a pan on low flame put ghee and add jeera and mustard once it's crackers add fenugreek seeds,ginger-garlic paste, curry leaves, green chillie and asafoetida.

Mix well and make sure it should not burn. Now add whisked curd. Add some water if required. Let it boil nicely on low flame.

Kadhi is ready to serve hot with masale bhat or with mix daal wada.

ABOUT COOKPAD Cookpad is a tech company building a community platform that enables people to share recipe ideas and cooking tips. Founded in Japan in 1997 and a listed company in Tokyo, the company started its international expansion in 2013 with the aim to bring our mission to everyone in the world. Now on average, 100 million people around the world use Cookpad every month and over 5 million recipes have been created on the platform. Our International HQ is in Bristol, United Kingdom.

Cookpad is available in over 70 countries around the world in over 25 languages. Our goal is to be in 100 countries by 2021 - and #1 in each of those countries.

Launched in December 2016 in India, Cookpad is on a mission to build the largest online cooking community in India. Cookpad India is available in six languages (English, Hindi, Bangla Gujarati, Tamil & Marathi).

Given below are the link to the Cookpad India platform Website (ENGLISH): www.cookpad.com/in Website (HINDI): www.cookpad.com/in-hi Website (BANGLA): www.cookpad.com/in-bn Website (GUJARATI): www.cookpad.com/in-gu Website (TAMIL): www.cookpad.com/in-ta Website (MARATHI): www.cookpad.com/in-mr