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.

Bagara Baingan

Ingredients:
1) Small eggplants (keep the upper green part intact)
2) 1 bowl peanuts
3) 1 -2 tsp ginger-garlic paste
4) 2 tbsp coconut powder
5) 2-3 tsp sesame seeds
6) 6-7 curry leaves
7) 1 -2 tsp fenugreek seeds
8) Tamarind juice
9) 1-2tbsp cumin powder
10) 1 -2 tbsp corriander powder
11) 1-2 ts cumin seeds
12) 1-2 tsp mustard seeds
13) 3-4 tsp red chilli powder
14) 2-3 tp turmeric powder
15) Jaggery to taste
16) Whole garam masala
17) 3-4 chopped green chillies
18) 2-3 chopped onion
19) Hing
20) Salt to taste

Method:
1) Roast the peanuts with a little oil in a pan.
2) Now add the sesame seeds to it & let it smutter. Now add coconut powder. Make the gravy of the above 3 ingredients in a grinder.
3) Fry the eggplants in oil. Fry it 70% & rest of the cooking will be in gravy.
4) In a pan, add oil & add whole garam masala, mustard seeds, cumin seeds & very little fenugreek seeds. Now add onion, hing, curry leaves, turmeric powder, ginger-garlic paste, cumin powder, corriander powder, red chili powder. Now add water & bring it to boil.
5) To the above mixture, add the peanuts gravy. Cook it on low flame, stirring in between. Now add tamaring juice, jaggery, salt to taste.
6) Finally, add the baingan & cook it for 10-15 mins on low flame.