Mixed Legumes Salad

Ingredients:

1) Take all the legumes (moong, matki, chovli, brown lentils, chole) in equal quantity. Soak it in water overnight. Next day, put the legumes in a cotton cloth. Tie it tightly. Let it sprout.
2) 1 cup chopped carrots
3) 1 cup chopped onions
4) 1 cup chopped cucumber
5) 1 cup chopped tomatoes
6) 1 cup chopped lettuce
7) 1 cup chopped capsicum
8) 1 chopped green chili/ 1 teaspoon red chili powder
9) 1 lemon
10) Finely chopped coriander & mint leaves.
11) Salt & Sugar to taste

Method:
1) Cook the legumes in a cooker.
2) Now, mix the legumes with all the vegetables, green chili, coriander, mint, lemon, salt & sugar.
3) Mixed legumes salad is ready.

Papdi Lapshi

Ingredients:

1) 1/2 kg Maida
2) 1/4 - 1/2 cup barik rawa
3) Milk
4) Pure ghee
5) 3/4 kg regular rawa
6) 3/4 kg or slight less jaggery

Method:
1) Mix maida & rawa. Add little ghee (u should be able to make small balls , after adding ghee) Add milk to make a dough.
2) Allow the mixture to become soft & cover it with moist cloth for 1-2 hrs.
3) Make small papdi. Allow it to dry & deep fry it in ghee.
4) Shallow fry the regular rawa till it becomes dark brown in color.
5) Mix jaggery with water. Take little water as much as the jaggery will dissolve. (HEAT THE JAGGERY WATER TO DISSOLVE JAGGERY ON MEDIUM HEAT. STIR CONTINUOUSLY. DO NOT BOIL THE WATER. )
6) Using sieve add jaggery water in rawa. Allow it to cook for 2-3 mins.
7) Cover the container with lid. Lapshi should be free in texture.

Black Chick Peas Curry

Ingredients:
1) 1 cup black chick peas (soak for 8-10 hrs.)
2) 1 tomato puree
3) 1 tsp dry mango powder
4) Masala ingredients as mentioned for chole
5) Jaggery & Salt to taste

Method:
1) Cook the black chick peas in cooker upto 3 whistles. Then, simmer the gas, & cook for 15-20 mins.
2) Prepare the fresh masala. Add tomato puree & cooked peas into it.
3) Add little jaggery & salt to taste
4) Serve the hot black chick peas with parathas, puri.

Gudpapdi

Ingredients:
1) 1 kg pure ghee
2) 1 kg wheat flour
3) 1 kg gud
4) 25-30 elaichi powder
5) Jaiphal powder

Method:
1) In a wok, add ghee & wheat flour.
2) Allow the mixture to cook properly on a low flame.  The mixture will become reddish brown & it will start oozing out ghee.
3) Now switch of the gas, & add gud, elaichi powder , jaiphal powder. Mix the gud properly.
4) On a plate, apply some ghee & add the mixture .
5) Make the mixture smooth & cut it into equal parts.

Veg Hakka Noodles

Ingredients:
1) 1-2 packets of hakka noodles
2) 2 bowls of chopped carrots, capsicum, onion, spring onion, & cabbage.
3) Soya sauce, Schzewan sauce & Tomato sauce to taste
4) Oil for cooking
5) Salt to taste
6) 1 tsp ginger-garlic paste

Method:
1) Keep the water for boiling in a container.
2) Once the water boils, add little salt, oil & hakka noodles for cooking.
3) In another wok, add oil & ginger-garlic paste.  Mix all the vegetables. Steam the vegetables for 4-5 mins.
4) Mix the noodles & the vegetables. Add the required quantity of different sauces.
5) Serve the hot veg hakka noodles.

Veg Fried Rice

Ingredients:
1) 2 1/2 bowl uncooked rice (soak the rice in water for 10-15 mins.)
2) 2 bowls of finely chopped carrots, capsicum, spring onion, cabbage
3) 5-6 chopped green chilies
4) 1-2 tsp garlic-ginger paste
5) salt to taste

Method:
1) In a large container, keep the water for boiling.
2) Once the water boils, add little salt, oil & uncooked rice.
3) Allow the rice to cook.
4) In a wok, add vegetable oil & then add green chiles & rest of the vegetables.
5) Steam the vegetables for 4-5 mins. Add rice into it. Mix it properly.
6) Garnish the fried rice with chopped green onion.

Aloo Mutter Paneer

Ingredients:
1) 500 gms Paneer
2) 2 bowls boiled green peas
3) 2 boiled potatoes
4) Homemade red curry masala

Method:
1) In little ghee, shallow fry the paneer.
2) Fry the red curry masala in ghee for some time.
3) Now, mix the paneer, mutter, aloo & masala together.
4) Serve the sabji with hot parathas, chapatis or naan.

Appum

Ingredients: For 4 people
1) 2 cups rawa (used for upama)
2) 2 cups or more dahi
3) Grated ginger
4) 5-6 curry leaves
5) Salt & Sugar to taste
6) Oil
7) A pinch of eating soda

Method:
1) Soak the rawa & dahi overnight (or for 1-1.30 hrs)
2) Next day, in to the mixture add ingredients 3,4,5,7.
3) On to the hot pan, add little oil & add the batter.
4) Cover the pan with a dish. Allow the appum to cook for 3-4 mins on low flame.
5) Serve the hot appum with coconut chutney or ketchup.

Sabudana Vada

Ingredients: Makes 12 small vadas

1) 1/2 cup sabudana

2) 1 cup boiled & mashed potatoes

3) 1/4 cup rajgira flour

4) 1 tsp grated ginger

5) 1-2 chopped green chillies

6) 1/2 tsp lemon juice

7) 2 tbsp chopped coriander

8) Salt to taste

Method:

1) Wash the sabudana. Drain & keep aside overnight. Sprinkle a little water above the level of sabudana, just to moisten it.

2) Mix the sabudana with all the ingredients & knead slightly to form a soft dough.

3) Divide the mixture into 12 equal portions. Shape each portion into round & flatten slightly.

4) Deep fry the vadas into hot oil until they are golden brown in color & drain on absorbent paper.

5) Serve hot with green chutney.