Ingredients
1 cup plain flour (maida)
1/4 cup cornflour
1/4 tsp baking powder
1 tsp fresh yeast, crumbled
3 tsp sugar
1/4 cup butter, melted
3/4 cup milk
a pinch of salt
butter for cooking
honey & melted butter for serving

Method
Sieve together the flour, cornflour and baking powder in a bowl.
Dissolve the yeast in 3 tablespoons of lukewarm water.
Add the yeast solution, sugar, melted butter, milk and salt to the flour mixture and whisk well to make a smooth batter. Keep aside for 8 to 10 minutes.
Heat a waffle iron and brush it with butter. Pour 1/3 of the prepared batter in the waffle iron and spread evenly. Bake for 2 minutes or until the waffle is golden brown.
Repeat for the remaining batter to make 2 more waffles.
Serve hot with honey and melted butter.

Ingredients
puffed rice 1/2 kg
green chillies
roasted bengal gram 1/4 cup
salt
curry leaves
oil 4tsp
onion 1

Method
Soak puffed rice in water after they become tender remove them from water .grind roasted bengal gram and chillies with salt
Add that powder to puffed rice .cut onion into small pieces length wise .heat oil and add mustard seeds and urad dhal
Add curry leaves after they cook add some turmeric .add onions after they turned into reddish color add puffed rice Mix it and cover the pan after 5 minutes upma is ready .

Ingredients
500 gms whole soya beans
60 gms urad dal (black gram)
1/2 cup curd (yogurt)
4-5 green chilies
few coriander leaves, chopped
salt to taste
1 tsp. cumin seeds
soya refined oil for deep frying

Method
Soak soyabeans and urad dal overnight. Drain water and grind mixture into a coarse consistency.
Add finely chopped green chilies and coriander leaves. Add salt to the mixture and mix well. Make flat baras and deep fry in soya oil till the baras turn golden brown.
Beat the curd into a smooth paste. Add salt to taste. Roast cumin seeds and powder them coarsely. Soak the baras in this curd. Garnish with cumin seeds powder. Served chilled

Ingredients
1 cup wheat flour
500 gms minced meat
2 eggs, beaten
1 onion, chopped
1 tomato, chopped
5 green chilies, chopped
1 tbsp ginger-garlic paste
few coriander leaves, chopped
2 tbsp oil
2 tbsp ghee
salt and red chili powder to taste
shahi paratha

Method
To the flour add some water and knead into smooth dough.
Heat oil in a pan and fry the onions till pink. Also fry the ginger garlic paste and keep aside.
Cook the minced meat, salt, red chili powder and 1/2 cup of water till the meat is cooked and dry.
Add tomatoes to the egg and also salt and make two omelettes.
Take two parts of the dough and make two thin chappaties.
On one chapati place one omelette, spread a tablespoon of minced meat over it, sprinkle some green chilies, coriander and cover with the other omelette.
Top this with the next chapati and press the edges of the two chappaties tightly.
In a tava fry the paratha with a small oil, till both the sides are well done. Serve hot.

Ingredients
250 gms saboodana
1 cup grated coconut
5 green chilies
50 gms ground nuts
salt to taste
4 tbsp oil
2 tsp sugar
2 tsp jeera

Method
Soak saboodana in water for 30 min or till they are soft. Fry (without oil) ground nuts.
Make powder of fried ground nuts. Grind coconut and green chilies.
Mix all the Ingredients except jeera and oil. Split jeera in a pan with oil.
Place the above mixture and fry well. Serve with yogurt (recommended), coconut chutney

Ingredients
1 1/2 cups wheat flour
50 gms. plain flour
1 tsp. salt
2 tbsp. melted ghee or butter

Method
Sift flours, salt together. Rub in ghee till flour is crumbly. Add water, knead into soft, liable dough.
Cover and keep aside for 45 minutes. Knead again till smooth, divide into six parts. Shape into rounds.
Roll as thin as possible using dry flour for dusting. Place one on back of palm. With circular movement in one direction, flip and rotate roti.
This procedure will make the roti very thin. Invert deep tawa or heavy cast iron pan, and heat over gas.
When hot, spread roti over inverted griddle and allow to cook. Tiny black spots will appear on it when done.
This roti cooks very quick. Approx. 45- 50 seconds each. Fold like a handkerchief (roomal) before serving.

Ingredients
1/2 kg wheat flour, sieved
4 tbsp gram flour, sieved
1 cup methi (fenugreek) leaves, chopped
2 spring onions, chopped finely
3 tbsp yogurt, well beaten
ghee (butter) for frying
salt to taste

Method
Mix wheat flour with gram flour along with salt, yogurt, 1 tbsp ghee, onions and methi leaves. Mix well.
Add enough water to make a stiff dough and reserve for 30 minutes.
Make into lemon-sized balls and roll each ball into a 12 cms disc.
Fry on a hot greased griddle until browned on both sides with ghee.
Serve hot, dotted with butter.

Ingredients
For Seasoning:
peanuts – 1 tbsp
chana daal – 1 tbsp
urad daal – 1/2 tbsp
mustard – 1/2 tbsp
turmeric – a pinch
oil – 1 1/2 tbsp
salt to taste

rice noodles – 1 packet
lime – 2(huge)
green chillies
curry leaves

Method
Boil water in a saucepan. Add salt to the water. When it is rolling, add noodle and leave for 2 min. Now the noodles are cooked. Remove water and keep it aside.
Place seasoning with all the above Ingredients and once mustard splits add green chilli and curry leaves. Add this to cooked noodles.
Squeeze lime and add the juice to the noodles.

Ingredients
250 gms gram flour
3 tsp lemon salt
2 tsp cooking soda
3 tsp sugar
a pinch of turmeric
salt to taste
30 gms refined oil

10 gms mustard seeds
a pinch of asafoetida
4 green chilies
3 red chilies
1/4 cup grated coconut
cilantro for garnishing

Method
Sieve the flour, add sufficient water and make a fine batter.
To this batter, add lemon salt, sugar, cooking soda, turmeric, salt to taste and mix well until the batter rises and foam forms.
Add water to the pressure cooker and boil for some time. In another small bowl, add the batter and arrange in the cooker. Cook the batter on steam for 15 minutes.
Remove bowl from the cooker, cut the dhoklas into diamond shapes and arrange them on a plate.
Heat oil in a pan and season with mustard seeds, red chilies, asafoetida, green chilies and pour over the dhoklas.
Sprinkle grated coconut on the top of the dhoklas, garnish with cilantro and serve hot.

Ingredients
2 cups poha (beaten rice)
1 potato, boiled, peeled & chopped into cubes
1/2 cup onion, chopped finely
2 green chilies, chopped finely
2 dry red chilies, broken into pieces
salt to taste
1 tsp turmeric powder
1 tbsp coriander leaves for garnishing

For seasoning:
1 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
1 tsp curry leaves
1 tbsp oil

Method
Wash the poha and soak in 1/2 cup of water for about 5 to 7 minutes.
In a pan heat the oil. Add all the seasoning Ingredients and fry for 3 minutes. Then add the chopped onions, green chilies, red chilies and saute until golden brown.
Then add the boiled potatoes, turmeric powder, salt and mix well. Finally, add the soaked poha and mix well. Keep on low heat for about 5 minutes.
Serve hot garnished with coriander leaves