Yum Cooking

 Ingredients 50 gms   red chilli powder 50 gms   garlic powder 50 gms    black salt 50 gms   sugar powder 50 gms   oregano 50 gms   saunth 40 gms   cinnamon Procedure Grind into fine mixture

Ingredients 1 cup      Rice 1 cup 2 tbs       Methi seeds (Fenugreek Seeds) 1/2 cup   Water 1 cup      Coconut milk  1/2          Onion 2-3          Cloves (Lavang) 1"inch     Cinnamom (Dalchini) 1              Bay Leaf (Tejpatta) 2-3          Green Cardamon Salt Ghee Procedure Roast methi seeds lightly  Soak rice. Boil methi seeds in 11/2 Cup water till the water become  slight brown in colour. Than heat vessel add ghee, whole  garam masala, half chopped  onion.  Add the methi water to it . When water boils add rice to it .And coconut milk.  Add salt cover it.  Let the rice cook in this water Make the rice soft. Add ghee while serving optional

Ingredients 100 gm         Vermicilli (sewaii) 100 gm         Mawa 100 gm         Ghee 300 gm         Sugar 1/2 ltr           Milk   3-4             Green Cardamon 100 gms       Dry Khajoor  50 gms         Almonds 50 gms         Raisins Procedure Fry vermicilli in ghee  till golden brown then add milk n cook til soft add sugar and mawa and again cook. Then add green cardamon powder n other dry fruits.Cook and serve.

Ingredients 1/2 tsp     Fennel Seeds (saunf) 1/2 tsp     Onion Seeds 1 tsp        Oil 1/2 tsp     Red Chilly Powder 1 cup       Tamarind Pulp(imli) 1/2 tsp     Black Salt 1 tsp        Salt 2 cups     Jaggery Grated 1/2 tsp    Cumin Powder 1/2 tsp    Dry Ginger powder 2 tbsp     Raisins Procedure Put oil in a pan and then put fennel seeds, onion seeds, red chilly powder, tamarind pulp, black salt, salt, jaggery, cumim sed powder, dry ginger powder and raisins. Boil till a glaze comes. serve with samosas ,thepla n anything tastes yummy.

Ingredients 50 gms   Rajma 2             Onions  1            Tomatoes 1tsp         Rajma Masala Powder 1tsp        Red Chilly Powder 1tsp       Coriander seed powder 1tsp       Cumim powder (Jeera) 1/2 cup   Curd 2Tbsp      Oil Salt Water as required Coriander leaves for Garnishing Lemon Procedure Soak Rajma in water for 8-9 hours. Boil rajma with salt until done. Chop onions and tomatoes finely. In a pan put oil saute onion then add tomatoes cook till oil seperates then add red chilly powder c oriander seed  powder, cumim seed powder, stir til oil seperates add little water if require then add rajma masala powder .Cook. Add curd n cook till oil seperates. Finally add the boil  rajma. Add salt if required.Cook when done. Garnish with Coriander leav...

Ingredients 100 gm      Garlic chopped 50 gm        Ginger chopped 50              Red Chilli Kashmiri boil. And make fine paste with water 1                Cellery  chopped 1 cup          Tomato ketchup 1/2 cup       Hot n Sweet sauce 2 Tbsp         Sugar 1 Tbsp        Soya Sauce 1 Tbsp        Vineger 1 cup         Oil 1 tsp          Ajinomotto (optional) 1 tsp          Pepper powder Procedure Heat oil add garlic chopped fry well. Then add ginger and green chilli chopped and fry. Add red chilli paste and fry well. A dd all sauces and pepper powder and sugar. Mix well. Cook on slow flame till oil floats .

Ingredients 1            Cinnamon 1 tsp        Saunth (Dry Ginger) 1 tsp         Haldi 1 Tbsp       Jeera powder 8              Green elaichi 1 tsp         Cloves 1 tsp         Jaiphal powder (Nutmeg) 1 Tbsp      Dhania 1 tsp         Pepper Procedure Roast the above spice s and grind it into coarse powder.  Can be used in chole and rajma Masala

Ingredients Cinnamon.          50 gms Dhania.               50 gms Choti elaichi.      50 gms Jeera.                  50 gms Black pepper      20 gms Bay leaf.             30 gms Badi elaichi        30 gms Javitri.                30 gms Shahjeera.          30 gms Methi seeds        30 gms Khus khus.         30 gms Cloves.               30 gms Rose petal.         30 gms Saunf.           ...

Ingredients 1 cup     Masur dal                  2 cup    Moong dal                3 cup    Tuvar dal                   2           Tomatoes               1/2 tsp  Turmeric               1 tsp      Ginger chopped          2-3        Garlic chopped              2           Green Chillies                 1 tsp      Mustard seeds           1 tsp      Cumim seeds            1 Tbsp    Ghee        ...

Ingredients 100 gms   Surti papdi (Broad Beans )       100 gms   Suran (Yam)                         100 gms   Kand (Purple Yam)                    100 gms   Mutter (Green Peas)                   100 gms   Kacha Kela (Raw Banana)         100 gms   Ratalo (Sweet potato)                 100 gms   Tuvar (Pigeon Peas)                   100 gms   Potato                                          1 tbsp       Sugar                  ...

Ingredients 1/2 kg      Carrots (Gajar) 200 gms   Sugar 250 ml     Milk 100 gms   Mawa 1/2 tsp     Cardamon powder Badam for garnish Procedure Grate the Carrots. In a pan put the carrots on and heat it on a slow flame. When half done add milk and sugar. Cook till the milk evaporates and then add the mawa and cardamon powder. Cook till done. Garnish with Badam.

Ingredients 100 gms   Methi seeds (Fenugreek Seeds) 100 gms   Dink 1 cup        Milk 500 gms    Jaggery (Gud) 50 gms     Dry Coconut (Nariyal Sukkha) 25 gms     Haleem 25 gms     Poppy Seeds (khuskhus) 100 gms   Badam (Almonds) 100 gms   Cashewnuts (Kaju) 50 gms     Makhana (Lotus Seeds) 50 gms     Ginger powder (Sooth) 100 gms   Dry Khajur 500 gm    Ghee 300 gms   Wheat Flour Procedure Soak  roasted methi powder in milk for half an hour.  Fry the other ingredients one by one in ghee. Cool and mix in grinder. Make a thin jaggery syrup.  Combine and make ladoos

Ingredients 500 gms   Til or Sesame Seeds       500 gms   Chikki Gur (Jaggery)            1 Tbsp       Ghee                                Pinch of Cardamon (Elaichi) powder   Procedure In a pan roast til or sesame seeds till it is done on a slow flame. In another pan put 1tbsp ghee then add jaggery and little water so that the jaggery is dissolved. Heat it n check whether single thread consistency is formed or out water in a bowl and put little jaggery mixture in water if it doesn't stick in  the bowl and a ball is formed.  When done remove from fire and add the roasted til and cardamon mixture.  Make laddoos when it s hot or spread on a greasy plate. Cut into pieces and set it.