Soy chunk Bhurji

Ingredients

● Soy chunks
● Oil
● Onion
● Tomato
● Green chili
● Ginger-garlic paste
● Cumin seeds
● Turmeric powder
● Red chili powder
● Coriander powder
● Salt to taste

Method:

● Boil and crumble soya chunks.

● Sauté onion, green chili, and ginger-garlic paste in oil.
● Add tomato, cook until mushy.
● Stir in spices, then add crumbled soya chunks.
● Cook for 5-7 minutes, garnish with coriander, and serve.

Poha

Ingredients

● Poha
● Mustard seeds
● Cumin seeds
● Onion
● Green chili
● Green peas
● Turmeric powder
● Curry leaves
● Salt

Method

● Rinse poha and let it soften, then fluff with a fork.

● Heat oil, add mustard seeds and cumin seeds, let them crackle.
 ● Sauté onion, green chili, add peanuts, peas, curry leaves, turmeric powder, and
salt.
● Add poha, mix well, and cook for 3-4 minutes.
● Garnish with coriander leaves

Mung dal Paratha

Ingredients

● Mung dal (split yellow lentils), soaked for 2-3 hours

● Whole wheat flour
● onion, finely chopped
● green chili, finely chopped
● cumin seeds
● turmeric powder
● red chili powder
● garam masala
● Salt to taste
● Oil or ghee for cooking

Instructions

● Grind soaked mung dal into a coarse paste.

● Mix dal paste with whole wheat flour, onion, green chili, and spices to form a

dough.

● Divide dough into balls, roll out each into a circle.

● Cook on a skillet, brushing with oil or ghee until golden brown.

● Repeat with remaining dough balls.

● Serve hot with yogurt

Paneer Sabudaana Khichdi

Ingredients

● Sabudana (tapioca pearls)

● Paneer, crumbled
 ● 2 tbsp crushed peanuts

● 2 green chilies, finely chopped

● Spices: cumin seeds, turmeric powder, red chili powder (optional), Salt to taste

● Fresh coriander leaves for garnish

● Oil for cooking

Method

● Soak sabudana for 4-5 hours or overnight, then drain.

● Heat oil, add cumin seeds, diced potato, and cook until tender.

● Add crumbled paneer, crushed peanuts, chopped green chilies, turmeric

powder, red chili powder (if using), and salt. Mix well.

● Add soaked sabudana, cook for 5-7 minutes on low heat.

● Garnish with fresh coriander leaves.

Paneer Dosa with Coconut Chutney

Ingredients for Paneer Dosa:

● Dosa batter

● Paneer, grated or crumbled

● onion, finely chopped

● Green chili, finely chopped

● chopped coriander leaves

● Salt to taste

● Oil for cooking dosas

Ingredients for Coconut Chutney:

● 1 cup grated coconut

 ● 2-3 green chilies

● 1/4 cup roasted peanuts

● 1/2 inch ginger, chopped

● 2 tbsp chopped coriander leaves

● Salt to taste

● Water as needed

Instructions:

● Mix dosa batter with paneer, onion, green chili, coriander leaves, and salt.

● Spread batter on a hot greased skillet to make dosas.

● Cook until golden brown on both sides.

● Blend coconut, green chilies, peanuts, ginger, coriander leaves, and salt to

make chutney.

● Serve dosas hot with coconut chutney.

Moth Chaat/Matki Bhel

Ingredients:

● 1 cup moth beans (matki), soaked overnight

● 1 small onion, finely chopped

● 1 small tomato, finely chopped

● 1 green chili, finely chopped

● 1/4 cup chopped coriander leaves

● 1/4 cup tamarind chutney

● 1/4 cup green chutney

● Chaat masala, red chili powder, and salt to taste

● Lemon wedges (optional) for serving

Instructions:

● Boil soaked moth beans until tender, then drain.

● Mix cooked beans with onion, tomato, green chili, coriander leaves.

● Add tamarind chutney, green chutney, chaat masala, red chili powder, and salt.

Mix well.

● Garnish with sev (if using) and serve immediately with lemon wedges.

Kala Chana Curry

Ingredients:

● 1 cup kala chana (black chickpeas), soaked overnight

● 2 tbsp oil

● 1 onion, finely chopped

● 2 tomatoes, finely chopped

● 2 garlic cloves, minced

● 1-inch ginger, grated

● 1 green chili, finely chopped

● Spices: 1/2 tsp each of cumin seeds, turmeric powder, coriander powder, 1/2

tsp red chili powder (adjust to taste), Salt to taste, 1/2 tsp garam masala

● Fresh coriander leaves for garnish

Instructions:

● Pressure cook soaked kala chana until tender, then drain.

● Sauté onion, garlic, ginger, and green chili in oil until golden brown.

● Add tomatoes and cook until soft.

● Stir in spices: turmeric powder, coriander powder, red chili powder, and salt.

Cook for a minute.

 ● Add cooked kala chana to the pan and mix with the masala.

● Adjust the consistency with water and simmer for 10-15 minutes.

● Sprinkle garam masala and garnish with fresh coriander leaves.

Dhokla with a bowl of sprouts

Ingredients:

● 1 cup gram flour (besan)

● 1/2 cup yogurt

● 1/2 cup water

● 1 tsp ginger-green chili paste

● 1 tsp lemon juice

● 1/2 tsp turmeric powder

● 1 tsp eno fruit salt or baking soda

● Salt to taste

● For tempering: 2 tbsp oil, 1 tsp mustard seeds, 1 tsp sesame seeds, 8-10 curry

leaves, 2-3 green chilies (slit lengthwise), 2 tbsp chopped coriander leaves

● A bowl of sprouts

Instructions:

● Mix gram flour, yogurt, water, ginger-green chili paste, lemon juice, turmeric

powder, and salt in a bowl to form a smooth batter.

● Grease a dhokla plate or baking dish.

● Add eno fruit salt or baking soda to the batter and mix until frothy. Pour the

batter into the greased plate.

● Steam the batter for 15-20 minutes until cooked through.

● Once done, cool slightly and cut into pieces.

 ● Heat oil in a pan, add mustard seeds, sesame seeds, curry leaves, and green

chilies for tempering.

● Pour the tempering over the dhokla pieces and garnish with chopped

coriander leaves.

● Serve warm with chutney.

Paneer Paratha

Ingredients

● 1 cup grated paneer

● 2 cups whole wheat flour

● 1 onion, finely chopped

● 1 green chili, finely chopped

● Spices: Salt, cumin powder, coriander powder, red chili powder (optional)

● Ghee or oil for cooking

Instructions:

● Mix grated paneer, chopped onion, green chili, and spices.

● Knead whole wheat flour with water to make a soft dough.

● Stuff each dough ball with paneer mixture.

● Roll out into parathas and cook with ghee or oil until golden brown.

Thepla with boiled matki

Ingredients:

● 2 cups whole wheat flour

● 1/2 cup besan (gram flour)

● 1/4 cup chopped fenugreek leaves (methi)

 ● 1/4 cup chopped coriander leaves

● 1 green chili, finely chopped

● Spices: 1/2 tsp turmeric powder, 1/2 tsp red chili powder (optional), 1/2 tsp

cumin seeds, Salt to taste

● 2 tbsp yogurt

● 2 tbsp oil

● Water, as needed

● Oil for cooking

Instructions:

● Mix whole wheat flour, besan, fenugreek leaves, coriander leaves, green chili,

spices, yogurt, and oil in a bowl.

● Gradually add water to make a smooth dough.

● Divide the dough into small balls and roll out each into a thin circle.

● Cook on a hot skillet until golden brown on both sides, applying oil as needed.

Cheela Recipe

● 1 cup besan (gram flour)/ Mung dal

● 1 small onion, finely chopped

● 1 small tomato, finely chopped

● 1-2 green chilies, finely chopped

● 1/4 cup coriander leaves, finely chopped

● 1/2 tsp turmeric powder

● 1/2 tsp cumin seeds

● Salt to taste

● Water, as needed

● Oil for cooking

Instructions:

● Mix all ingredients except oil in a bowl to make a smooth batter.

● Heat a non-stick pan, grease lightly with oil.

● Pour batter onto the pan, spread evenly to make a thin pancake.

● Cook until golden brown, then flip and cook the other side.

● Repeat with remaining batter.

● Serve hot with chutney or sauce.