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Aloo Parwal Ki Sabji

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250 g parwal (pointed gourd), washed and cut in halves 2 medium potatoes, peeled and cut into chunks 2 tbsp oil 1 medium onion, finely sliced Salt to taste ¼ tsp turmeric powder ½ tsp red chilli powder Instructions 1. Prep the vegetables Wash and slit the parwal in halves (or quarters if large). Remove the seeds. Peel and cut the potatoes into medium chunks. 2. Heat the oil In a pan or kadai, heat 2 tbsp oil over medium heat. 3. Fry the potatoes Add the potato chunks and a pinch of salt. Fry for 5–6 minutes, stirring occasionally, until light golden. Remove and set aside. 4. Cook the onions In the same oil, add the sliced onion. Sauté until golden brown. 5. Add spices Add turmeric powder, red chilli powder, and a little salt. Mix well. 6. Cook the parwal Add the parwal to the pan. Mix well so the spices coat the parwal. Cover and cook on medium heat for 8–10 minutes, stirring occasionally. 7. Combine Add the fried potatoes back to the pan. Mix gently. 8. Final cook Cook uncovered for 3...
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MASALA PURI

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  Sharbati Whole Wheat Flour (Atta): 2 cups  Salt: To taste Carom Seeds (Ajwain): 1 teaspoon White Sesame Seeds (Tal): 1 tablespoon Turmeric Powder (Haldi): ½ teaspoon Chili Powder: 1 to 1.5 teaspoons (adjust to your heat preference)Coriander-Cumin Powder (Dhana Jeera Powder 1 tablespoon Oil (for the dough/Moyan): 2 tablespoons Lukewarm Water: As needed to knead the dough, Oil: For deep frying 👩‍🍳 Step-by-Step Instructions 1. Mix Dry Ingredients In a large mixing bowl, add 2 cups of Sharbati Atta.Add the salt, ajwain (rub it between your palms slightly before adding to release flavor), white sesame seeds, haldi, chili powder, and dhana jeera powder.Mix all the dry spices evenly into the flour. 2. Knead the Dough (Medium Texture)Pour 2 tablespoons of oil into the spiced flour mix. Rub the oil into the flour with your fingertips until it feels like coarse breadcrumbs.Gradually add lukewarm water a little at a time and begin kneading.Important: Keep kneading until you get a smo...
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KHAMAN

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  Gujarati Dhokla / Khaman Recipe 🛒 Ingredients For the Batter Chana Dal: 1 cup  Rice: 1 cup (standard ratio) Moong Dal (Mug Dal): ½ cup (standard ratio) Curd (Yogurt): 3 tablespoons Spices: Ginger (Adu), Green chilies (Marcha), and Turmeric (Haldi) to taste Leavening: 1 teaspoon Eno fruit salt + a splash of water Seasoning: Salt to taste For the Vaghar (Tempering)Oil: 2–3 tablespoons Mustard Seeds (Rye): 1 teaspoon Fenugreek Seeds (Methi): ¼ teaspoon Green Chilies (Leela Marcha): 2-3, slit Curry Leaves: A sprig Garnish: Fresh Coriander (Kothmir), finely chopped 👩‍🍳 Step-by-Step Instructions 1. Night: Preparation Wash and soak the chana dal, rice, and moong dal together in plenty of water overnight. 2.  Morning: Blending & Fermentation Drain the water from the soaked mix.Grind into a smooth, thick batter using a little water if needed.Add 3 spoons of curd and salt. Mix thoroughly.Blend in the crushed ginger (adu), green chilies (marcha), and turmeric (haldi).Cover ...
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MOONGDAL VADA

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  Soak yellow moong dal for 7 to 8 hours. Then strain all water and blend the dal without water and add some salt,chilli powder, raw mango pcs,lemon juice,chopped green chilli, onion ,garlic & ginger to the blended moong dal.  Then to it add some turmeric powder ,dhanya powder, jeera powder, slight garam masala and mix all this and make small pcs and fry in oil on medium flame. Always ensure to strain excess water from the batter and also excess water from the chopped onions so that the vadas dont break while frying.. Serve these  hot vadas with green chutney or ketchup. 
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MANGO MILKSHAKE

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  Add some fresh mango pulp in the grinder along with milk, vanilla ice-cream , sugar ( if required)  Once its grinded well, pour in a glass and serve it chilled. You can skip adding the ice-cream and just grind the milk and mango pulp together. You can garnish it with some  toppings of your choice like saffron,chopped almonds ,cashews,pistachios,mango cubes, coconut flakes,whipped cream,ice-cream,walnuts or tutti frutti.
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KHARI BISCUITS

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 These Biscuits are made from Switz puff pastry sheets . Its made easily in microwave or oven . After defrosting it , Just set the microwave to grill mode and cut the sheets to half and bake these by putting it on baking paper and coating the top layer with salted butter.  Bake it first for 7 mins  and then turn it upside down and bake it for 5 mins till both sides are puffed and well cooked. Keep an eye while its getting baked so that they don't get burnt .  These Indian biscuits are eaten while having tea and can also be modified while baking by adding cumin seeds or salt and Indian condiments like chaat masala or chilli powder ( Always ensure to store these puff pastry sheets in the freezer when not in use)
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MASALA EGG RICE

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  Method Make masala Heat oil/ghee in a pan. Add onion and fry till golden. Add ginger-garlic paste and green chilli. Then add tomato, turmeric, coriander powder,chilli powder, pepper powder,salt, and garam masala. Cook till the masala becomes soft . Cook eggs Crack eggs directly into the masala and scramble them nicely. Add rice Add cooked rice and mix well so the masala coats all the rice. ( Always preferable to use leftover rice from the fridge because of its dry and firm texture ,as fresh rice makes it sticky and clumpy ) Final touch Sprinkle coriander leaves and cook for 2 minutes on low flame. ✨ Extra desi tip: Add 1 tsp butter or ghee at the end.
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