Ruchi Rasoi

Ingredients  Paneer nicely cubed 1/2 lb 2-3 onions chopped lengthwise  2 medium tomatoes finely chopped  2-3 tomatoes pureed  1/2 cup light cream Salt as per taste Dhaniya jeer powder 1 tsp Garam masala 1 tsp Cinnamon powder a pinch A pinch of ajwain, A pinch hing, Anardana powder 1/2 tsp Haldi 1/4 tsp Sugar 1/2 tsp. Ginger garlic paste 2 tsp Jeera, tejpata 1, 2 each laung, elaichi, 4-5 Kali Mirch, Methi seeds 5-6,green chilli slits 4-5. 1/2 tsp lemon juice. Oil for tadka 2 tbsp Method In a kadhai heat oil, add jeera, Methi seeds, hing, followed by Kalimirch, laung and elaichi, then sliced onions and green chilli . Sautée this on medium flame till onion are golden brown and cooked, Now add finely chopped tomatoes, all the regular masalas as per taste like salt haldi dhaniya Jeera anardana. Let it cook on medium flame till tomatoes are soft and cooked and oil separates, now add the pureed tomatoes,saute for 2-3 minutes and then add cu...

Ingredients  For Stuffing Masala Moong sprouts 1.5 cups Mashed potatoes 2 1/2 cup chopped onions Salt as per taste haldi 1/4 tsp  dhaniya powder 1/2 tsp  Jeera powder 1/2 tsp  anardana powder 1 tsp Saunf 1 tsp Garam Masala 1 tsp Ajwain 1/2 tsp Jeera 1 tsp Amchur 2 tsp Sugar 1/2 tsp Chat masala  Green chilli 4-5 Ginger grated 1 tsp Method In a pan take 4-5 tsp oil, add Jeera, hing, 5-6 green chillies finely chopped, 1 tsp grated ginger, add moong sprouts, all the masala, and cook it covered for 15-20 minutes. Now add mashed potatoes, and chopped onions to the sprouts. Add chat masala as per taste,mix nicely. Ingredients  For the Kachori (outer cover ) Wheat flour 2 cups Sooji 1/4 cup 1 tsp salt 3-4 tsp oil Mix all this and knead it into a soft dough and keep aside covered with a wet cloth for an hour. Roll into a small poori, put a small ball of filling in the centre, roll it and cover it properly. S...

Ingredients 4 potatoes boiled, peeled 1. 5cup rajgira aata/flour  salt as per taste 1 tsp jeera powder 1 tsp grated ginger 3-4 green chillies 1/4 tsp garam masala Crushed groundnut 1/4 cup ( optional ) Oil for frying Yogurt 1 cup Imli chutney 1/2 cup Mint chutney1/2 cup Coriander for garnish Pomegranate seeds 1/4 cup ( optional ) for garnish Method  Mash the potatoes and add the rajgira aata, salt, jeera powder, ginger and green chilli.groundnut crushed also if u r using.  Mix all this and make a soft dough and take a small ball/peda size and press them as tikis and put on a heated pan with just a few drops of olive oil or any cooking oil and cook on both sides till crispy and golden brown in colour on medium flame. In a plate take 3-4 tikis, add the yogurt , mint and imli chutney,sprinkle a pinch of salt,chilli powder,jeera powder. Top it with few crushed groundnut, pomegranate seeds, coriander leaves and vrat ka mixture ( optional if u have. I...

Ingredients Kuttu flour 1 cup /Rajgira flour 1 cup Jeera powder 1 tsp Jeera 1/2 tsp Salt as per taste Green chilli 2 finely chopped Yogurt 2 cups nicely beaten Imli chutney or date n imli chutney Chilli powder 1/2 tsp Method In the kuttu flour/Rajgira flour add salt jeera green chilli and make a batter for wada with water as needed so that cosistency is like not too runny or not too tight.  Now fry like normal wada or pakora in oil and keep on a bounty sheet for excess oil to drain off.  Take this vadas in a bowl, add yogurt, salt, jeera powder, a pinch of chilli powder and 1-2 tsp imli chutney.  

Ingredients Kuttu flour 1 cup 1/2 cup grated potato/grated cucumber. 1/4 cup grated carrots  3 green chillies finely chopped Salt as per taste( for fasting I use sendha namak ) buttermilk to mix all this and form batter Jeera 1/2 tsp Coriander finely chopped 1-2 tsp Method Mix all this  in a bowl to form a batter, it should not be too watery not too hard. Now with aladdle take a spoonful and spread on a tawa or pan just like dosa and  make like chillas or dosa.

Ingredients Samo/moraiyo 1/2 cup Milk 2 cups warm 1/2 cup water boiled 1/2 cup sugar 1/4 tsp elaichi powder Almonds sliced for garnish 1 Tbsp ghee saffron if required ( in a bowl add few strands of saffron in 3 tsp warm milk for 10 minutes ) Method In a deep pan heat ghee and add the washed samo, sauté for 5 mins then add boiled water,followed by warm milk and let this cook on medium flame till we get a semi solid consistency then add sugar, saffron and elaichi, garnish with almonds or any dry fruits of choice. tastes best when chilled.

Ingredients Sabudaana 2 cups soaked overnight ( it's jus wash the sabudaana and drain all the water, then jus drizzle little water, so it's not too soggy) Groundnut1/2 cup Jeera 1 tsp Oil 2-3 Tbsp Potato 1 finely chopped Tomato 1 finely chopped Sugar 1/2 tsp Salt as per taste Green chilli 4 slit  Coriander leaves Method In a kadhai take oil n let it heat, add jeera and groundnut, sauté this for 2 mins till the groundnut turn goldenish, add the slit green chillies and chopped potato, salt 1/2 tsp and cook this covered for 2-3 mins. The potato will become crispy n slightly brownish,then add chopped tomato and cook for 5 mins uncovered,now add the sabudaana, salt and sugar. Mix all this and cover n leave for 2 mins. Garnish with coriander leaves.

Ingredients 1 cup almonds soaked overnight n skin peeled Cardamom a pinch Sugar 3/4 cup Water 1/2 cup 1 cup milk 3-4 sliced almonds for garnish Method Make a coarse paste of almonds with 2-3 tsp water and in a pan take 3-4 Tbsp ghee, to this add the badam paste and sauté till color changes to golden, then add 1 cup warm milk and 1/2 cup boiled water and cook with constant stirring till it's done as the required consistency, then add sugar and cardamom and cook till all the water cooks. Keep stirring or it might stick to the kadhai n get burnt or form lumps.

Ingredients  Wheat flour 2 cups 1/2 cup besan 1/4 cup sooji 3/4 cup finely chopped methi or 1 tsp kasoori methi Salt as per taste 1/4 tsp haldi 1/4 tsp ajwain 1/2 tsp jeera powder 1/2 cup yogurt 3-4 green chillies finely chopped 1 tsp grated ginger 1 Tbsp oil Method Mix all the ingredients properly and knead into a soft dough with water. Keep aside covered with a wet cloth for 30 mins. Then roll out into small roti shaped theplas and cook on a tawa with oil on both sides. Enjoy this with dahi, raitas, chutney, or achar.  

Ingredients: 1/2 pound parval nicely washed, scrape the skin, n slit in the centre. For masala 1 onion 2 tomato 1/2 cup groundnut 1/4 cup sesame seed A pinch of hing and pinch of haldi Dhaniya powder 2-3 tsp 1 tsp jeera Salt as per taste Green chili 5-6 slit Garlic 2-3 cloves Ginger a small piece grated  1 tsp saunf A pinch ajwain Method: For the stuffing masala In a frying pan take 2 tsp oil, add 1/2 cup groundnut,1/4 cup sesame seed,2-3 cloves garlic,1 tsp saunf,1 tsp grated ginger, 1 onion, salt as per taste and 2-3 tsp dhaniya powder, a pinch ajwain, 2 tomato, Sautée this for 5-10 mins. Cool it n grind it coarsely. Now fill the parvals with this masala. In a kadhai take 3-4 tsp oil, add 1 tsp jeera, a pinch hing, 5-6 green chillies slit, stuffed parvals,sprinkle little salt and cover it with a lid and cook till the parval is soft and properly cooked. Now add any leftover masala n mix it properly. Eat this with rice or roti

Ingredients Basmati rice 2 cups  Vegetables - peas, carrot, beans, cauliflower, potato, Lima beans - 2 cups 2-3 onions and 2 tomatoes Saffron 4-5 strings Curd/yogurt 1/2 cup Milk 1/4 cup Cashews and raisins  Salt  Haldi Everest biryani masala Paneer grated 1/2 cup Tej patta Ginger garlic chilli paste 1 tsp Method Cook the basmati rice and cool. In a pan take little oil, add thinly sliced onions 1-2 cup and fry till golden brown. Keep this aside for garnish.Then in the hot oil add jeera, tej patta, cashews and all veggies chopped in big chunks, salt as per taste and a pinch of haldi and cook this on medium flame covered for 5 mins then add ginger garlic chilli paste 1 tsp, biryani masala 2 tsp, if required red chilli powder for more spice. Mix and cook for another 5 mins, then add the yogurt and mix well. In a bowl take half of the cooked basmati rice and to this add saffron milk, salt and a pinch haldi and mix well. Now in a big vessel take one layer of plain rice, then o...

Ingredients Imli ( tamarind ) pulp 1 cup  Khajur (date) 5-6 pieces Jaggery 1/2 cup Jeera 1 tsp Saunf 1 tsp Salt Method Soak the imli in water for 1 hour and squeeze the fresh pulp out. To this pulp add salt, khajur, jeera, saunf and jaggery and put this in a blender or mixer grinder and make a fine smooth chutney. Adjust the salt and jaggery as needed according to the taste.  Tip: the tamarind pulp should not be too watery.  This chutney tastes good with parathas appetizers and many. Can be stored in a fridge for 2-3 weeks.

Ingredients Pudina/mint leaves 1 cup washed Coriander 1 cup washed Green chilli 5-6 Ginger 1/2 inch Jeera 1 tsp Lemon 1  Salt as per taste Sugar 1 tsp Method Put all the ingredients except lemon in a mixer grinder and grind till smooth in consistency with water as required for consistency. Take this in a bowl and add the squeezed lemon juice. This chutney tasted good with parathas samosa pakoda etc and can be used for 10-15 days if stored in fridge.

Ingredients Kala Chana soaked overnight 2 cups Imli paste 1/3 cup Sugar 2-3 tsp Salt as per taste Haldi a pinch Dhaniya jeera 1 spoon Oil Jeera Hing Green chilli and ginger paste Coriander for garnish Method Take the soaked chana and pressure cook for 3-4 whistles. ( chana should not become very soggy and over cooked). Take oil 3-4 tsp in a pan or kadhai and add little jeera and a pinch hing for vaghar. Add the ginger and green chili paste then followed by imli ( tamarind ) paste. Mix well now add salt haldi and dhaniya jeera powder and sauté n cook till oil separates out ( for 5 mins max ) then add the pressure cooked chana mix well and sugar. Mix properly and cook till it is dry( water evaporates). Sugar and salt can be adjusted as per taste. This chana tastes well with halwa specially sooji halwa and poori.

Ingredient Lauki grated 1 cup ( squeeze the water ) Ajwain 1/2 tsp Besan 1 cup Salt as per taste 4-5 cashew chopped Few raisins Oil for frying For gravy 3 tomatoes 1 onion Ginger garlic paste Curd 1/2 cup Salt Haldi a pinch Dhaniya jeera 1 small spoon Kasturi methi 1 tsp Hing a pinch Sugar a pinch Oil Method Take the grated squeezed lauki in a big mixing bowl add salt ajwain and besan. Add 4-5 cashews nicely chopped and a few raisins. Mix this well and fry the koftas ( peda or laddu shaped ) immediately in the oil and keep aside on a bounty paper towel so that extra oil comes off. Gravy Take 2 tsp oil in a pan to this add onion sliced and sauté for 5 mins then add the tomatoes and ginger garlic paste and sauté on medium flame till all this gets roasted. Turn off the gas and add curd and mix well. Gring this into a smooth paste in a mixer grinder or if u like coarse gravy u can do this in a veg crusher.  Now take 3-4 tsp oil in a kadhai add jeera and hing. Add 2 green chilli slit. T...

Ingredients Sweet corn 1 bowl Onion 1 medium size Green chili ginger garlic and coriander paste ( 1:1:1:1 ) Salt as per taste Chat masala a pinch Lemon 1/2 squeezed Corn flour 2 -3 tsp Maida 2 tsp Besan 2-3 tsp Method  In a bowl take the corn flour, maida n besan, add salt , mix well with little water and add the separated corn pieces. Heat oil in a kadhai n fry the corn n flour mixture little by little till it's golden n crispy. In a pan take 1 tsp oil, add thinly sliced onions and sauté till golden brown now add garlic chilli ginger coriander paste and the fried corn, salt, chat masala and lemon.garnish with coriander leaves freshly chopped. This goes well as a snack with tea or an appetizer in a Chinese cuisine.

Ingredients  10-15 tender baby corns Green chilli,ginger n garlic paste 1 tsp Salt as pet taste Olive oil 2 tsp Chat masala 1/2 tsp Lemon as per taste Method Cut the baby corn into 1-2 inch long pieces, take 1-2 tsp oil in a flat non stick pan, add the ginger garlic n green chilly paste as the oil heats up then after a minute of sautéing add the baby corn pieces, salt n mix well n let it cook little on medium flame. Keep stirring. Do not cover while cooking. The corn will become crispy in about 10 mins or so. Add little chaat masala n lemon before serving. Tastes gud when immediately eaten. If kept for long it would become soggy and will not taste good.

Ingredients Cooked rice 1 cup Grated carrot 1/2 cup Grated dudhi 1/2 cup ( squeeze out the water ) Salt Ajwain 1/4 tsp Haldi a pinch Green chilly 2 finely chopped and 2 slit  Ginger grated 1/2 inch Besan 1/2 cup Aata 1/2 cup Sooji 1/4 cup Coriander for garnish Ginger garlic paste 1/2 tsp Method In a mixing bowl take the cooked rice,grated carrot and dudhi, mash this a little add the aata,besan, and sooji mix well,now add salt,haldi and ajwain,green chilli and ginger,mix all this properly. Add 1-2 tsp oil and knead this in a soft dough. Take small ball of this dough and roll this lengthwise into thin rolls and put in boiling water and boil for 10-15 mins ( check by cutting it with a knife if it's not sticking on it the it's done ). Once cooked,drain the water and take this in a plate and cut it into small pieces of an inch. In a pan take 2 Tbsp oil,add jeera, green chili slit into 2 halves,ginger garlic paste,boiled and cut muthias,salt,haldi,dhaniya powder and mix well. Garnish...

Ingredients White bread with corners removed and cut into 4 pieces Paneer sliced into thin pieces jus as the bread Potatoes 2-3 medium size boilers 1 onion finely chopped 2-3 green chillies chopped Ginger garlic paste 1/2 tsp Chilli powder a pich Salt as per taste Dhaniya powder Haldi Garam masala apinch Oil for frying Besan Salt A pinch ajwain A pinch haldi Method Mash the boiled potatoes.take 1-2 tsp oil in a pan add chopped onions and ginger garlic paste,sauté till onions turn golden brown. Now add mashed potatoes salt chilli powder haldi dhaniya powder and garam masala and mix well.keep this mixture and let it cool. Take one piece of bread,place one piece of paneer on it and put 1-2 spoons full potato onion mixture on this to cover the bread,then place another slice of paneer followed by bread.press this a little with wet hands and dip in besan mixture and fry. ( Take 1 cup besan add a pinch of ajwain and haldi and salt as per taste,make a paste with water,this shouldn't be ver...

Ingredients 1 cup grated cucumber 1 green chilli slit 1 tsp oil Salt as per taste Mustard seeds 1 1/2 cup yogurt Black pepper powder a pinch Jeera powder a pinch Chat masala a pinch Sugar a pinch Methi seeds 4-5 Curry leaves 3-4 Method Take yogurt in a bowl and whisk it to be smooth with a whisker.Add the cucumber black pepper jeera chat masala and sugar.mix this properly. Take oil in a small pan add mustard seeds.when it splutters add green chilli,methi seeds and curry leaves. Add this in the yogurt mixture and mix well and keep it in fridge for 30-45 minutes. Add salt jut before serving. This raita tastes good with parathas and pulao.