Monika Gupta

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

Beetroot soup
Monika Gupta

Ingredients
2 beetroot
1 tomato
1 carrot
1 inch ginger pieces finely chopped
1 tbsp garlic paste
to taste Salt according
1/2 tbs black pepper powder

Time: 15 minutes

Steps
1. In a pressure cooker add beetroot, tomato, ginger chopped garlic paste, salt cover with
lid and cook till 2 to 3 whistles.
2. Now let's cool and grind it into grinder and make smooth paste.
3. In a pan add butter pour mixture of beetroot, tomato and carrot puree cook 2 minutes
with 1/2 cup water stir continuously.
4. Add black pepper powder beetroot soup is ready for serve enjoy hot beetroot soup.
Bikaneri Masala matri
Monika Gupta

Ingredients
1 cup refined flour
2 tbsp oil
to taste Salt

For stuffing
1 cup soaked moong dal
to taste Salt
1 tbsp red chilli powder
1 tbsp coriander powder
1/2 tsp amchur powder
1 tbsp saunf (fennel seeds)
2 tbsp oil
1/4 tsp Asafoetida
as needed oil for frying
Portions: 4 to 6 people

Steps
1. Wash and soak moong dal 30 minutes now make smooth paste
2. In a kadai add oil when properly hot add paste of moong dal and spices mix with
spatula and roast dal about 5 minute
3. Now keep a side roast dal for cool
4. In a bowl strain refined flour add salt and oil make smooth dough with the help of
lukewarm water rest it for 15 minutes
5. Now make small ball of it and roll it place 1 spoon of stuffing and roll again and perk
with knife and fry all matri into hot oil
6. Fry it on medium flame and can store it in airtight container
7. You can enjoy it with any snacks or with any veg
Green coriander chutney
Monika Gupta

Ingredients
100 gms fresh green coriander
4-6 green chilli
1 inch ginger pieces
1 tbsp lemon juice
to taste Salt
1/2 tbs amchur (dry mango)powder
1 tbsp cumin seeds

Time: 10 minutes

Steps
1. Wash and cut green coriander,green chilli, ginger piece
2. Add all in a mixer jar now add spices and lemon juice
3. Make smooth paste green coriander chutney is ready for serve
4. Enjoy it with any snacks or meal any time can store it in airtight container for 4 to 5
days
Cauliflower paratha
Monika Gupta

Ingredients
1 bowl wheat flour
1 cauli flower
to taste Salt
1/2 tsp red chilli powder
2 green chilli chopped
1 tbsp fresh coriander chopped
as needed Oil for cooking

Portions: 2 people
Time: 30 minutes

Steps
1. In a parat add wheat flour and salt make smooth dough with the help of water and rest
for 10 minutes
2. In meantime grate washed cauliflower add salt rest for 5 minutes
3. Now press grated cauliflower with both palms for removing extra water
4. Now add red chilli, green chilli chopped, fresh coriander chopped stuffing is ready
5. Now take small ball size dough and roll it
6. Place 1 spoon stuffing in the center and roll again
7. Roll it about 5 inch
8. Cook it on hot tawa by applying ghee both sides golden brown in colour
9. Serve hot with any veg or curd, achar enjoy it any time snacks or lunch, dinner
Cauliflower pakoda
Monika Gupta

Ingredients
1 cup Gram flour
1 cup cauliflower chopped into pieces
1 tbsp coriander powder
1/2 tbsp red chilli powder
1 tbsp chat masala powder
to taste Salt according
1 pinch baking soda
2 tbsp fresh coriander chopped
2 green chillies chopped
As required Oil for frying

Time: 20 minutes

Steps
1. Wash and cut cauliflower and place in a bowl add 2 glasses of water,1 tbsp salt and
place on heat for 5 minutes
2. In a bowl add all ingredients except oil and mix well for smooth paste
3. Now add cauliflower pieces and fry in hot oil until golden brown
4. Remove on paper towel and serve with green chutney
5. Enjoy pakoda any time
Beetroot kanji
Monika Gupta

Ingredients
2 beetroots
1 tbsp mustard seeds powder
1/2 tbsp red chilli powder
to taste Salt according
as needed Water

Steps
1. Wash and peel beetroots.
2. Cut into slices.
3. In a big jar add beetroot, salt, red chilli powder, powder of mustard seeds (rai) add 4
glass of water cover it with lid and rest for about 2 to 3 days
4. After 2 or 3 days kanji is ready you can enjoy it it is delicious in taste.
Stuffed green chilli pickle
Monika Gupta

Ingredients
250 gms Green chilli
to taste Salt according
1 tbsp turmeric powder
1 tbsp sauf grinded
1 tbsp yellow musterd seeds
1 tbs rai powder
4 tbsp mustard oil

Steps
1. Wash green chilli and remove top of it and dry properly
2. Make cut in between longitudinally
3. Mix all ingredients together
4. Fill mixture of spices into the chilli
5. Add mustard oil pour all chilli into glass jar and place it in dry place after 4 to 5 days
you can enjoy stuffed chilli you can enjoy it with any meal or roti, rice it is yummy and
delicious in flavor and can store it 1 month
Sweet potato chat(sakarkandi
chat) Monika Gupta

Ingredients
2 boiled sweet potatoes
1 finely chopped onion
1 green chilli chopped
2 tbsp green coriander chutney
2 tbsp amchur chatni
to taste Salt
1/2 tbsp chaat masala powder
1 tbsp lemon juice

Steps
1. Boil sweet potatoes and peel and cut into slices
2. Mix all ingredients together and make chaat
3. Sweet potato chat is ready for you, enjoy it
Homemade cottage cheese
paratha Monika Gupta

Ingredients
500 ml full fat milk
1 lemon
To taste Salt according
1 bowl wheat flour
1/2 tbs black pepper powder
1/2 tbs garam masala powder
As needed Oil for cooking

Portions: 2 people
Time: 35 minutes

Steps
1. In a pan add milk and place on heat stir it add lemon juice when properly hot stir
continuously until curdle it
2. Strain it with strainer and wash it rest it 10 minutes for cool
3. Now add salt and black pepper, garam masala and keep a side
4. In a bowl add wheat flour and salt make smooth dough with the help of water and rest
for 10 minutes
5. Now take small portions of it and roll it
6. Pour cheese stuffing and roll again
7. Roll it about 5 inch
8. Place it on hot tawa and cook both sides by applying ghee for both sides and serve hot
with butter or ketchup or pickles
9. Cheese paratha is ready for serve
Cauliflower peas mix veg
Monika Gupta

Ingredients
2 big sized potatoes
1 cup peas
1 cauliflower chopped
1 tomato chopped
1 onion chopped
1 inch ginger pieces
2 green chilli chopped
to taste Salt according
1/2 tsp red chilli powder or as required
1 tbsp coriander powder
1/2 tbs garam masala powder
1/2 tbs amchur powder
1/2 tbs cumin seeds
1 pinch Asafoetida
as required Oil

Steps
1. Wash and peel potatoes and cut all vegetables into small pieces.
2. In a kadai add oil when properly hot add Asafoetida and cumin seeds when cracked
add chopped onion stir 1 minutes now add potatoes,peas, cauliflower stir 1 minutes
3. Add ginger, green chilli, spices now cover with lid about 5 minutes.
4. Add garam masala and amchur powder mix veg is ready to serve you can enjoy it with
any paratha or chapati
Masala achari arbi(colocacia)
Monika Gupta

Ingredients
250 gms arbi(colocacia)
2 tbsp mustard oil
1 pinch Asafoetida
1/8 tbsp mustard seeds
1/4 tbsp fennel seeds
1/2 tbsp carom seeds (ajwain)
1/4 tbsp kalongi
1/8 tbsp fenugreek seeds
1 tbsp red chilli powder
1/4 tbsp turmeric powder
to taste Salt according
2 green chilli finely chopped
1 inch ginger pieces finely chopped
2 whole red dry chillies
2 tbsp achar masala
1/2 tbsp amchur powder
1/2 tbsp garam masala powder

Steps
1. Wash and boil arvi in pressure cooker till 2 whistles.
2. When cool peel arbi and cut into slices and keep aside.
3. In a kadhai add mustard oil when properly hot add asafoetida and fennel seeds, carom
seeds, mustard seeds, kalonji stir all now add all spices and pieces of arbi.
4. Add chopped green chilli and ginger slices now mix all together well.
5. Achari arbi is ready for serve you can enjoy it with chapati or paratha
Kordoi savory
Monika Gupta

Ingredients
1 cup Refined flour
1/2 tsp cumin seeds
1/2 tsp ajwain (carrom)seeds
to taste Salt
1 tbsp chat masala powder
as needed Oil

Steps
1. In a bowl add refined flour, ajwain seeds, cumin seeds, salt and 2 teaspoon refined mix
all ingredients properly
2. By adding some water make hard dough and rest for 10 minutes
3. Now make small ball of it and roll and cut like picture
4. Now fold it and press both corners
5. In a kadai add refined oil when properly hot place all kordoi and fry on medium heat
until golden brown and place on a paper plate
6. Now spread chat masala over it and serve with tea or coffee or any time snacks
7. You can store it in a airtight container for about 10 to 15 days enjoy with ketchup or
chutney
Peas chana dal paratha
Monika Gupta

Ingredients
1 cup wheat flour
1 cup peas
1/2 cup chana dal soaked
to taste Salt
1/2 tbsp red chilli powder
2 tbsp coriander chopped
2 green chilli chopped
1 inch ginger pieces finely chopped
as needed Oil or ghee for cooking

Portions: 2 people
Time: 30 minutes

Steps
1. In a parat take wheat flour add salt and make smooth dough rest it 10 minutes
2. In meantime paste chanadal with the help of grinder
3. In a pan add ghee and peas add spices and salt, green chilli, chopped coriander, ginger
chopped cover with lid for 5 minutes
4. Now add paste of chanadal
5. Remove from heat and cool 5 minutes
6. Take small ball of dough and roll it place 1 spoon stuffing in the center and roll again
7. Now roll it like a paratha
8. Heat the tawa and place paratha over it and apply ghee both sides and cook golden
brown
9. Now serve with any veg or butter, achar paratha is ready for serve you can enjoy it
Bedai poori with aaloo sabji (u.p
style) Monika Gupta

Ingredients
For dough :
1 cup whole wheat flour
1/2 cup sammolina
3 tbsp oil salt according to taste
For Stuffing:
1 cup soaked urad dal
2 tbsp finely chopped ginger, green chilli
chopped
1 tbsp oil
1 tbs red chilli powder
1 tbs coriander powder
1 tbs sauf powder
2 pinch Asafoetida
as required Oil for frying
Portions: 4 to 6 people For aaloo sabji-
4 boiled potatoes roughly mashed
2 big sized tomato puree form
to taste Salt according
1 pinch Asafoetida
1 tbsp ginger garlic paste
2 tbsp oil
1 tbsp cumin seeds
1 cinnamon sticks
2 cloves
1/2 tbsp turmeric powder
1/2 tbsp red chilli powder
1 tbsp coriander powder
1 tbsp kasoori methi
2 tbsp fresh coriander for garnish
Bedai poori with aaloo sabji (u.p
style) Monika Gupta

Ingredients

Portions: 4 to 6 people

Steps
1. In a bowl add ingredients of dough mix properly oil and make smooth dough with the
help of water as needed and rest for 10 minutes.
2. In the meantime for preparation of stuffing grind soaked urad dal in grinder and
remove it in a bowl and mix ginger garlic and green chilli chopped.
3. In a kadhai add oil when properly hot add Asafoetida, grind dal and spices of stuffing
and stir it properly to mix well.
4. Remove it on a plate for cool.
5. In the meantime in a kadhai add oil when properly hot add Asafoetida and cumin
seeds when cracked add puree of tomato and ginger, green chilli paste stir it now add
spices.
6. Mix all together add kasoori methi and boiled mashed potatoes and water as needed
7. Cover it with lid for 10 minute garnish with fresh coriander
8. For making kachori make small balls of dough and roll it place stuffing in the center
and roll again to seal properly
9. Roll it to make poori place oil on gas when properly hot slide poori in oil cook from
both sides till golden brown remove on paper plates and serve with aloo sabji and
achar.
Canaberry fruit cake
Monika Gupta

Ingredients
1 cup refined flour
1/2 cup sugar
1/2 cup butter or oil
1 cup dry canaberries
1/4 tbsp baking soda
1/2 tbsp baking powder
1/2 cup curd at room temperature
1/4 cup milk

Steps
1. In a pan strain all dry ingredients.
2. Mix butter and sugar mix 5 minutes add curd and mix well.
3. Mix dry ingredients into wet ingredients add dry cranberries and red food colour.
4. Grease cake mould and pour batter into mould bake at 180 degree in preheated
microwave about 30 to 35 minutes.
5. Check with toothpicks and allow to cool demould cake cut into desired pieces and
serve.
Choco chips loaded brownie
Monika Gupta

Ingredients
1 cup refined flour
1/2 cup cocoa powder
1/2 cup sugar powder
1/2 cup curd
1/2 cup butter or oil
1/4 cup choco chips
1 cup grated dark chocolate
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup fresh cream
2 tbsp colour balls for garnish

Steps
1. In a pan strain dry ingredients and keep a side
2. Now in a bowl add butter and sugar powder whisk with beater and mix curd and again
whisk in one direction
3. Now mix dry ingredients into wet ingredients by cut and fold method with spatula
4. Transfer it into greased baking mould with lining butter paper and bake preheated
microwave at 180 degrees about 35 minutes and check with toothpicks
5. Remove it on a plate when properly cooled
6. In a pan add fresh cream let it boil off the flame and add grated dark chocolate and mix
all together
7. Pour it over cake and freeze 20 minutes
8. Now garnish with choco chips and colour balls
9. Cake is ready for you children love it and enjoy all time
Mix veg pickle
Monika Gupta

Ingredients
500 gms carrots
500 gms cauliflower
to taste Salt according
2 tbsp red chilli powder
2 tbsp mustard seeds powder
4 tbsp mustard oil

Steps
1. Wash and peel carrots.
2. Cut into lengthwise into slices.
3. Cut cauliflower into small pieces.
4. Wash vegetables and dry on a cotton cloth.
5. Take a bowl add chopped vegetables, salt, red chilli powder, mustard seeds powder.
6. Now add mustard oil mix all together cover with lid and rest for 4 to 5 days.
7. Now store it in airtight container enjoy pickles of carrot and cauliflower with any time in
lunch or dinner with roti or paratha or nan.
Gram flour peanut masala mix
Monika Gupta

Ingredients
1 cup peanut
1/2 cup gram flour
to taste Salt
1/2 tsp red chilli powder
1/2 tsp coriander powder
1 tsp chat masala powder
1 tsp amchur(dry mango) powder
as needed Oil for frying

Steps
1. In a pan dry roast peanut and remove outer layer by rubbing hands when cool
2. Now add gram flour and all spices except chat masala
3. Mix all ingredients by sprinkle some water
4. In a pan add oil when properly hot add peanut fry till golden brown remove it on a
paper plate
5. Sprinkle chat masala powder and fill it in airtight container and enjoy any time with tea
or coffee
Sweet corn soup
Monika Gupta

Ingredients
1/2 cup sweet corn
1/4 cup veg like spring onion,carrots
1 tbsp corn flour
2 tbsp sugar
1/2 tbsp salt
1/4 tbsp black pepper

Portions: 1 people
Time: 20 minutes

Steps
1. In a grinder add sweet corn and grind it
2. In a pan add water and chopped vegetable and mix of sweet corn and whole sweet
corn
3. Cook 5 minutes add salt,sugar and black pepper
4. In a bowl take corn flour and water mix it add in boil mixture and cook 5 minute
5. Sweet corn soup is ready for serve you can enjoy it
Tomato coriander shorba soup
Monika Gupta

Ingredients
4 big size tomato
1/2 tbs black pepper powder
to taste Salt
1/4 cup coriander chopped
4 cloves
1 bay leaf
2 green cardamom
4 whole black pepper
1 tbsp butter

Steps
1. In a pan add butter and black pepper, cloves, bay leaf,green cardamom stir it now add
chopped tomatoes cook 2 minutes
2. Now add chopped coriander and cover 2 minutes add 1 glass of water
3. Now strain it and cook again until half add black pepper powder and salt as per need
4. Serve hot garnish with fresh coriander enjoy it any time
Mix veg soup
Monika Gupta

Ingredients
1 cup chopped vegetables seasonal (peas,
beans, spring onion,cauliflower,carrot)
1/2 tbs salt
1/4 black pepper
1 tbsp corn flour
1 tbsp butter

Portions: 1 people
Time: 15 minutes

Steps
1. In a kadai add butter add chopped vegetables seasonal stir 5 minutes
2. Now add 1 glass of water when boil add salt and black pepper
3. In a bowl take corn flour add 1 cup water mix it and add into kadai
4. Cook 5 minutes now soup is ready for serve
5. Enjoy hot mix veg soup
Samosa
Monika Gupta

Ingredients
4 big size potato boiled
1 cup peas
to taste Salt according
1/2 tsp red chilli powder
1 tbs amchur powder
1 tbs garam masala powder
1/2 tbs cumin seeds
2 tbsp desi ghee
2 tbsp chopped coriander
2 green chilli chopped
1 inch ginger pieces finely chopped
2 cup refined flour
1/2 cup oil for dough
Oil for frying as per need
Portions: 4 to 6 people
Time: 40 minutes

Steps
1. In a parath add refined flour and oil mix properly and make tight dough with help of
lukewarm water and rest for 10 minutes
2. In a pan take desi ghee when properly hot add peas and salt cover for 2 minutes now
add spices and boil potatoes mashed, green chilli, ginger chopped, chopped coriander
3. Mix all ingredients together keep a side
4. Now take small ball size dough and roll it into 6 inch circle cut it into two parts
5. In 1 part fold it and fill with potato stuffing and shape like samosa
6. Fill all dough same manner sticks corners with water heat oil for frying when properly
hot fry all samosa
7. Remove it after golden brown on paper plates serve hot with green chutney and
tamarind chutney
8. Enjoy hot samosa on your picnic and enjoy it
Sarso ka saag makka ki roti
Monika Gupta

Ingredients
1/2 kg sarso
1/4 kg spinach
1/2 cup moong dal
to taste Salt according
1/2 tbs red chilli powder
2 big size tomato
2 green chilli
1 inch ginger pieces
4 tbsp desi ghee
1/2 tbsp cumin seeds
Some pinch hing
1/2 curd
1 tbsp maize flour

Steps
1. Wash and cut sarso and spinach finally
2. Cut tomato, green chilli, ginger finally
3. Soak moong dal add all ingredients into pressure cooker add salt whistle 2 medium
flame and cook about 15 minutes
4. Now open lid mix saag with handy or any hard surface add curd and maize flour mix
well
5. Make tadka hot ghee add hing, jeera seeds when cracked add red chilli powder mix it
into saag cook 5 minutes on low heat
6. Enjoy with makka ki roti,butter, Jaggery
Khoya seasame ladoo
Monika Gupta

Ingredients
500 gm khoya
1 cup sesame seeds
1 cup powder sugar or bura
1/4 cup chopped dry fruit (almond,
cashew,raisins)
1 tsp cardamom powder

Time: 30 minutes

Steps
1. In a pan add khoya and roast until leaves from pan from corners
2. Rest it in a plate for cool
3. In the meantime dry roast sesame seeds and grind it in mixer jar to make powder
4. Now add sesame seeds powder into khoya and chopped dry fruit, cardamom powder
mix all together properly
5. Now make small balls of it like ladoo
6. Khoya seasame ladoo is ready for serve you can store it in airtight container for about
7 days and enjoy later
Batata ni sukhi bhaji goan style
Monika Gupta

Ingredients
2 big size boiled potatoes
1 onion chopped
2 green chilli chopped
2 tbsp fresh coriander chopped
1 tbsp mustard seeds
to taste Salt
1/2 tbs red chilli powder
1/2 tbsp turmeric powder
1 tbsp amchur (dry mango) powder
1/2 tsp garam masala powder
2 tbsp oil

Portions: 2 people
Time: 15 minutes

Steps
1. Boiled and peel potatoes and cut into square pieces
2. Chopped onion and green chilli
3. In a kadai add oil when properly hot add mustard seeds when cracked add chopped
onion and green chilli stir it 5 minutes now add spices
4. Now stir it now add diced potatoes and coriander
5. Stir again and cover 5 minutes
6. Sukhi batata ni bhaji is ready for serve you can enjoy it with roti or paratha
Rajasthani mirchi ke tarpole
Monika Gupta

Ingredients
200 gms green chillies
2 tbsp mustard oil
to taste Salt
1 tbsp cumin seeds
1 tbsp mustard seeds
2 pinches asafoetida
2 tbsp sauf/fennel seeds
1 tbsp amchur powder
1 tbsp turmeric powder
1/4 tbsp garam masala powder
2 tbsp gram flour (besan)
1 tbsp coriander powder
1/2 tbsp red chilli powder

Time: 10 minutes

Steps
1. Wash and cut into slices green chilli.
2. In a kadhai add mustard oil when properly hot add Asafoetida, cumin seeds, mustard
seeds when cracked add chopped green chilli.
3. Now add spices stir it 1 minute on low heat.
4. Cover it with lid for 2 minutes.
5. Now add gram flour and stir it again till gram flour coated with chilli properly and roast
now add garam masala powder.
6. Mirchi tarpole is ready to serve enjoy it any time with roti or paratha.
7. Tips -It can be stored about 4 to 6 days in refrigerator and can be used when traveling
in a packed meal.
Lemon coriander soup
Monika Gupta

Ingredients
1 finely chopped onion
2 pieces garlic
1/4 cup chopped fresh coriander
2 tbsp finely chopped cabbage
1 tbsp lemon juice
1 slices lemon for garnish
to taste Salt according
1/2 tbsp black pepper
1 tbsp corn flour
1 tbsp butter

Portions: 1 people
Time: 15 minutes

Steps
1. In a bowl add butter when hot add garlic chopped, onion and stir 1 minutes now add
chopped cabbage, coriander stem and again stir
2. Now add 1 glass of water and salt, lemon juice cook 5 minutes cover with lid.
3. Now remove coriander stems and add chopped fresh coriander and slurry of cornflour
and water in it stir continuously.
4. Serve hot garnish with lemon slice lemon coriander soup is ready for you
5. Enjoy!
Beetroot stir fry (kerala special)
Monika Gupta

Ingredients
2 beetroot
2 onion
to taste Salt according
2-4 curry patta
1/2 tbs mustard seeds
1/2 tbs turmeric powder
1/2 tbs red chilli powder
2 tbsp coconut powder
2 tbsp coconut oil

Steps
1. In a kadai add coconut oil when properly hot add mustard seeds and curry patta when
cracked add chopped onion stir it add spices and stir it
2.
3. Now add chopped beetroot and coconut powder and mix well and cover 2 minutes so
that beetroot soft and mix all ingredients
4. Add 1/2cup water and stir 2 minute beetroot vegetable is ready for serve you can enjoy
it with any roti or paratha
5. It is most popular food items of kerala and healthy dish to improve blood circulation
and can easily cook
Muffins
Monika Gupta

Ingredients
1 cup refined flour
1/2 cup milk powder
1/2 cup powdered sugar
1/2 cup butter or oil
1/2 cup curd
2 tbsp vanilla extract
1/2 tbsp baking powder
1/4 tbsp baking powder
2 tbsp jelly
2 tbsp chopped almonds

Portions: 5 people
Time: 40 minutes

Steps
1. In a bowl sieve dry ingredients.
2. In other pan add butter and powdered sugar mix well and pour into dry ingredients
and mix well with cut and fold method.
3. Pour this mixture into muffins mould or paper glass add chopped almonds and jelly
over it
4. Place it in the preheated microwave at 180 degrees Fahrenheit for about 20 minutes.
5. Now check with toothpicks and remove it on rack for cooling.
6. When cool completely enjoy it.
Tethri
Monika Gupta

Ingredients
1 cup Gram flour
to taste Salt
1/4 tsp Cumin seeds
1/4 tsp carom seeds
1/2 tbsp chat masala powder
as needed Oil for frying

Steps
1. Mix all ingredients together and make dough rest it for 10 minutes
2. Now roll dough like rope and fold it like picture
3. Make all pieces like this and fry all on hot oil
4. Now remove on a paper plate and sprinkle chat masala
5. Can store in a airtight container and enjoy with tea or coffee it is famous chattisgari
mixture and make easily
Hot manchow soup
Monika Gupta

Ingredients
1 cup finely chopped vegetables seasonal
1 tbsp ginger garlic paste
1 tbsp green chilli chopped
1 tbsp corn flour
1 tbsp soya sauce
1 tbsp ketchup
1 tbsp vinegar
some Some fried noodles for garnish
2 tbsp butter

Portions: 2 people

Steps
1. In a bowl add all sauces like soya sauce, ketchup, vinegar, red chilli sauce mix all
together.
2. In a pan add butter and add sauces mixture and stir 2 minutes and keep aside.
3. In a kadhai add butter add ginger garlic paste, green chilli chopped stir 1 minutes add
chopped vegetables stir again.
4. Add 2 glasses of water and salt and black pepper powder.
5. Add cornflour salary with 1/2 cup of water and stir continuously cook 2 minutes now
add sauce still cook mix well and serve hot and sour soup garnish with spring onion
6. Add fried noodles over it.
Puffed rice chana mixture
Monika Gupta

Ingredients
1 cup puffed rice
1/2 cup chana
1/2 tbsp red chilli powder
1/2 tbsp chat masala powder
leaves Some curry
1 tbsp ghee

Steps
1. In a pan add ghee when hot add Curry leaves and chana stir for 1 minutes
2. Now add puffed rice and salt,red chilli powder, chat masala powder mix all ingredients
3. Cool properly and put it in a airtight container enjoy it any time
Khasta kachori
Monika Gupta

Ingredients

For dough
250 gm refined flour (maida)
4 tbsp oil
1/4 tbs salt

For stuffing
1 cup soaked urad dal
to taste Salt
1/2 tsp red chilli powder
1 tbsp coriander powder
1 tbsp sauf (fennel)powder
1 tbsp amchur (dry mango)powder
2 tbsp oil
Portions: 4 to 5 people as needed oil for frying
Time: 45 minutes

Steps
1. Strain refined flour add salt and oil make smooth dough with help of lukewarm water
2. Keep with cover of cotton cloth 15 minutes
3. In meantime grind soaked urad dal in mixer jar
4. Now in a kadai add oil and mixture of dal and roast it properly add spices and make
stuffing
5. Remove it on a plate for cool
6. Now take dough and make small balls of it and roll it and place 1 spoon stuffing In the
center and roll it again
7.
8. Roll it again about 2 inch
9. Now put the oil for frying on flame and fry kachori on medium flame both sides
10. Remove it on a paper towel and can store it in airtight container when properly cooled
11. Enjoy it with any achar and vegetable
Chandrakala
Monika Gupta

Ingredients
2 cups refined flour
250 gms khoya
1/2 cup finely chopped dry fruit as your
choice
as required (Almond, melon seeds, grated
coconut, chironji, cashews,walnuts)
2 tbsp raisins
1/2 tbsp green cardamom powder
as required Oil for frying
1/4 cup desi ghee

Portions: 4 to 6 people
Time: 45 minutes

Steps
1. In a bowl strain refined flour add 1/4 cup desi ghee mix with palm properly and knead
smooth dough with the help of lukewarm water &keep aside for 15 minutes cover with
cotton cloth
2. In the meantime place a kadhai on flame and add khoya and roast it until leaves layer
of kadhai and rest for cool
3. Now add chopped dry fruit, raisins, cardamom powder, powdered sugar and mix well
properly.
4. Now make small ball of dough roll equal size about 3 inch place 1 spoon stuffing over it
and place another layer on top
5. Stick outer edge with water and make design like picture.
6. In a kadhai add oil when properly hot fry all chandrakala on medium flame for both
sides.
7. Remove on paper towel and store in airtight container and enjoy any time as sweet
after any meal or snacks.
Thekua (bihar chat puja prasad)
Monika Gupta

Ingredients
1/2 cup whole wheat flour
1/4 cup sammolina
1 cup refined flour
1/2 cup sugar
1/2 cup desi ghee
Oil for frying

Time: 30 minutes

Steps
1. In a parat add dry ingredients
2. Now add melted desi ghee mix properly with both palms until collect
3. Now add some water and make tight dough and make small ball size dough
4. Make design over it with the help of fork like picture
5. Place oil on flame when hot add thekua on medium heat
6. Fry all thekua until golden brown and remove on paper plates and cool completely
7. You can store it in airtight container for about 15 days and can enjoy any time
8. It is famous prasad of bihar chat puja mahotsav
Goan perad /Guava cheese
(Christmas special) Monika Gupta

Ingredients
(Peru cheese) 2 guava
1 cup sugar
1 tbsp butter
1 tbsp lemon juice
1/4 tbs edible food colour

Portions: 4 people
Time: 30 minutes

Steps
1. In a pressure cooker add guava and cover with lid and 1 whistle now put off flame and
rest it for 5 minute
2. Now mix guava pulp with spatula or grind it into a mixer jar
3. Strain it with help of strainer
4. Now pour this pulp into a kadai and place it on flame stir continuously until remove
from sides of pan
5. Now add butter for shine and add edible food colour and lemon juice you can check
one drop in water
6. Transfer it into greased mould and cool it cut into desired pieces and enjoy guava
cheese
7. It is most popular sweet dessert of goa cuisine and mainly eaten on the occasion of
Christmas day
8. Happy Christmas enjoy guava perad
Sweet and sour pani of pani puri
Monika Gupta

Ingredients
8-10 pani puri
1 chopped boiled potatoes
100 gms fresh green coriander
4-6 green chilli
Few pudina patta
1 inch ginger pieces
to taste Salt according
1 tbsp cumin seeds
1/2 cup tamarind paste
1/2 tbsp Asafoetida (hing)
1/4 tbsp black salt
4 tbsp sugar
1 tbsp roasted cumin powder

Portions: 4 to 6 people
Time: 15 minutes

Steps
1. Wash all vegetables like coriander, green chilli, pudina, ginger cut roughly
2. Add all ingredients into mixer jar add spices and tamarind paste.
3. Grind it properly and strain it with strainer and store it in a jar.
4. Enjoy it with pani puri and boil potato pieces.
Tea masala
Monika Gupta

Ingredients
1/4 cup cloves
1/2 cup black pepper
2-4 cinnamon sticks
50 gms green cardamom
1 piece saut (dry ginger)

Steps
1. Dry all ingredients.
2. Add into a mixer jar and grind it into powder form.
3. Store in airtight container and can use when prepare tea.
4. Tea masala is an awesome flavor and helps in winter to protect cough and cold.
Broccli Mix Veg
Monika Gupta

Ingredients
1/2 cup broccli
1/2 cup cauliflower
1/2 cup carrots
1/2 cup capcicum
2 big sized onion chopped
2 tbsp butter
to taste Salt according
1/4 tbsp black pepper
1/4 tbsp seasoning

Steps
1. In a pan add butter when hot add chopped onion stir it 2 minutes.
2. Now add chopped broccoli, carrots, cauliflower and stir it 2 minutes.
3. Now add chopped capsicum at last add salt and black pepper cook 2 minutes cover
with lid
4. Add some seasoning now mix veg is ready for serve enjoy with any roti or nan
Radish chapati (mullangi masala
chapati) Monika Gupta

Ingredients
250 gms radish
2 cup whole wheat flour
2 tbsp oil
To taste Salt according
1/2 tbs Asafoetida
1 tbsp red chilli powder
1/2 tbs turmeric powder
2 tbsp finely chopped green coriander leaves
5 /6 mint leaves finally chopped
1 green chilli finally chopped
1/2 tbs cumin seeds
As needed Oil for making chapatis as
necessary

Steps
1. Wash and peel radish and shred with the help of shredder
2. In a bowl add all ingredients together mix all well and make dough with the help of
some water if needed
3. Make dough and rest app 20 minutes to cover with lid or cotton cloth
4. Make small balls of dough and roll thin chapatis
5. Place tawa on gas when hot place chapati on it and cook it both sides by applying some
oil from both sides
6. Radish chapati is ready for serve you can enjoy it with any veg or curd
Cauliflower dry manchurian
Monika Gupta

Ingredients
2 cup chopped cauliflower
1 /2cup spring onion chopped
1/2 cup onion chopped
1/2 cup capcicum chopped
1 inch ginger pieces finely chopped
1/2 tbs garlic paste
To taste Salt according
1/2 tbs black pepper powder
2 tbsp refined flour
2 tbsp corn flour
1 tbsp soya sauce
1 tbsp vinegar
2 tbsp tomato ketchup
2 tbsp oil
Portions: 4 people As needed As per need oil for frying
Time: 30 minutes

Steps
1. In a bowl take refined flour add corn flour add salt and black pepper powder, ginger
garlic paste make smooth paste
2. Wash and cut cauliflower add into salary deep fry into hot oil and keep a side
3. In a pan add oil when properly hot add chopped onion, capcicum, spring onion stir fry
on high flame
4. Add soya sauce, ketchup, vinegar,salt stir it now add water and let it boil add fried
cauliflower and stir it now remove it on a bowl garnish with chopped spring onion
5. Cauliflower manchurian is ready for serve enjoy hot manchurian
Matar mushroom chat
Monika Gupta

Ingredients
1 cup peas
1/2 cup mushroom
1 tbsp lemon juice
to taste Salt according
1/2 tbsp chat masala powder
1/2 tbs black pepper powder
as required Oil for cooking

Steps
1. In a pan add oil and fry chopped mushrooms and keep aside
2. In other pan add oil add peas and salt cover it 5 minutes now add chat masala powder,
black pepper powder, lemon juice and fried mushrooms mix all together.
3. Peas mushroom chat is ready for you to enjoy it any time.
Gajar halwa
Monika Gupta

Ingredients
1 kg carrots
1 liter full fat milk
250 gms khoya
1 cup sugar
1 tbsp cardamom powder
2 tbsp chopped dry fruit any you like
almond, cashew, raisins
4 tbsp desi ghee

Portions: 4 people
Time: 45 minutes

Steps
1. Wash and peel carrots and grind it in a food processor or with a grater.
2. In a kadhai add milk and grated carrots cook on medium flame until the milk absorbs
and carrots make soft.
3. Now add khoya and sugar again cook now add desi ghee until leaves from sides of
Kadhai.
4. Now add cardamom powder and chopped dry fruit.
5. Serve hot carrot halwa garnish with dry fruit enjoy it.
Niramish aloo'r dum
Monika Gupta

Ingredients
500 gms Small size potatoes
2 big size tomato chopped
2 big size onion chopped
2 green chilli
1 tbsp ginger garlic paste
2 dry red chilli whole
2 cloves
2 green cardamom
1 bay leaf
5 - 6 cashew
1 tbsp cumin seeds
1 /4tbs Asafoetida
1 tbsp coriander powder
1 tbsp turmeric powder
1/2 tbs kasmiri red chilli
1 tbsp coriander powder
1 tbsp amchur powder
1 tbsp garam masala powder
1 tbsp kasoori methi
2 tbsp curd
2 tbsp finely chopped fresh coriander 2
2 tbsp desi ghee
to taste Salt according
2 tbsp cream for garnish
Steps
1. In pressure cooker add potatoes and salt and boil it 2 whistle
2. Now peel and add salt and keep a side
3. In a kadai add ghee when hot add bay leaf, cloves, black pepper,Asafoetida, cumin
seeds, cashews whole red chilli
4. Now add onion paste stir it add ginger garlicpaste,tomatoes paste stir it now add spices
and cook it add curd and kasoori methi cook it
5.
6. Now add boiled potatoes and cover with lid and cook 10 minutes
7. Aloo'r dum is ready for serve you can enjoy it with any rice or roti, paratha
8. Garnish with fresh coriander and cream
Mug cake
Monika Gupta

Ingredients
4 spoon refined flour
1 tbsp butter
2 tbsp sugar
1 pinch edible food colour
2 drops vanilla extract
2 tbsp milk
1 tbsp curd
1/8 tbsp baking powder

Portions: 1 people
Time: 20 minutes

Steps
1. Take all ingredients in a cup
2. Mix all ingredients with the help of spoon
3. Place mug In preheated microwave at 180 degrees Fahrenheit for 10 minutes
4. Remove after check with toothpicks if clear place for cool and enjoy mug cake
5. Cake is best option for treat on crishtmas festival
6. Happy christmas to all of you friends
Jackfruit dry veg
Monika Gupta

Ingredients
500 gms Jackfruit
2 big size onion chopped
2 big size tomato chopped
2 green chilli chopped
1 inch ginger pieces finely chopped
2 tbsp mustard oil
1 pinch Asafoetida
to taste Salt
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp amchur (dry mango)powder
1/2 tsp garam masala powder

Steps
1. Cut Jackfruit into thin slices by applying oil in the hands otherwise it may stick into palm
2. Wash properly and remove excess water
3. In a kadai add mustard oil when properly hot add Asafoetida and cumin seeds when
cracked add chopped onion, green chilli, ginger chopped stir it 2min till golden brown
in colour
4. Now add spices and chopped tomatoes, Jackfruit stir it to mix all together
5. Cover it 2 minutes
6. Stir again and cook on low heat approximately 10 minutes
7. Now add amchur powder and garam masala powder and Jackfruit veg is ready for
serve you can enjoy it with any roti, paratha or nan
Kashmiri firni
Monika Gupta

Ingredients
1/2 litre full fat milk
2 tbsp sammolina (suji)
4 tbsp sugar
2 tbsp condensed milk
1/2 tsp cardamom powder
2 tbsp dry fruit chopped
4-6 kasmiri kesar leaves

Portions: 2 people
Time: 15 minutes

Steps
1. In a bowl soak sammolina in 1/2cup milk 5 minutes
2. In a pan add milk when boil add soaked sammolina stir continuously other wise it will
stick in the bottom
3. Now add condensed milk and sugar
4. Add chopped dry fruits and cardamom powder
5. Serve hot garnish with chopped almonds and kasmiri kesar leaves
Broken wheat pulao
Monika Gupta

Ingredients
1 cup broken wheat (dalia)
1/2 cup peas
1/2 cup chopped vegetables seasonal
(carrots, beans capcicum)
100 gm paneer diced
to taste Salt
1/4 tsp red chilli powder
2 tbsp desi ghee
1/2 tsp cumin seeds
2 tbsp green coriander chutney

Portions: 4 people
Time: 15 minutes

Steps
1. Dry roast dalia in a kadai and keep a side
2. In a pressure cooker add desi ghee when hot add cumin seeds when cracked add
chopped vegetables and peas stir 1 minutes now add spices and double water
3. Add roasted dalia and cover with lid and make 1 whistle
4. Now open the lid and garnish with diced paneer and fresh coriander 2 tbsp fresh
chopped coriander
Rajasthani kalmi vada
Monika Gupta

Ingredients
1 cup soaked chanadal
1/2 cup soaked moong dal
1 cup chopped fenugreek leaves (methi)
1 cup chopped fresh coriander
2 green chilli chopped
1 inch ginger pieces chopped
To taste Salt according
1/2 tbs red chilli powder
1/2 tbs chaat masala powder
To taste Oil for frying
1/2 tbsp ajwain / carom seeds

Portions: 2 to 4 people
Time: 30 minutes

Steps
1. Wash and soak dal about 30 minutes
2. Make paste of both dal
3. Remove paste in a bowl now and fenugreek leave, green chilli, ginger, fresh coriander
and all spices properly
4. Make small ball of it and deep fry in hot oil at medium flame from both sides
5. Remove it on paper towel
6. Serve with coriander chutney as snacks
7. Kalmi vada is ready for serve you can enjoy it any time
8. It is famous street food of rajasthani cuisine
Tehri
Monika Gupta

Ingredients
1 cup basmati rice soaked
1 cup chopped vegetables seasonal
(potatoes, peas,cauliflower)
1 onion chopped
2 tomato chopped
1 tbsp ginger garlic paste
2 green chilli chopped
2 tbsp desi ghee
1/2 tsp cumin seeds
1 pinch Asafoetida
to taste Salt
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala powder
4 cloves
4-6 black pepper
1 inch cinnamon sticks
1 bay leaf

Steps
1. Wash and soak basmati rice for 15 minutes
2. Wash and chopped all vegetables and keep a side
3. In a pressure cooker add desi ghee when hot add Asafoetida and cumin seeds when
cracked add whole garam masala like bay leaf, cinnamon sticks, black pepper, cloves
stir 1 minutes
4. Now add chopped onion,ginger garlic paste and green chilli stir it 2 minutes now add
chopped vegetables and tomato, peas stir again cover 2min add spices mix properly
5. Now add 2 cup water and soaked rice into pressure cooker and cover with lid and
whistle 1
6. Now open lid and serve hot garnish with garam masala powder and enjoy it with green
chutney
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