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Learn how to make crispy, tasty Aloo Lachha Namkeen at home with tips and tricks to store them for 2-3 months.

INGREDIENTS: 4 Potato 1 Cup Peanuts 1/2 Cup Sultanas 1/2 Tsp Red chilli powder Salt as per taste Oil for deep frying

METHOD: 1.Peal potatoes and grate then into long strings (lachha) in normal water   from the big size grater with pressure to get thick strings (lachha). 2.Wash grated potatoes 2-3 times in normal water till potatoes starch get removed, and strain excess water. 3.Spread lachha in clean cotton cloth and dry them for 15-20 minutes. 4.Deep fry lachha into med hot oil till crispy and golden in color. Then remove excess oil and spread in absorbant papaer/kitchen towel. 5.In same oil deep fry peanuts till crispy over medium heat. 6.In fried potatoes and peanuts add sultanas, red chilli powder, salt and mix. 7.Cool and store in air tight box.

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Learn the perfect way of making Fast/Vrat/Upvas Recipe Sabudana vada/Cutlate recipe.

INGREDIENTS: 2 Cup Sabudana/Tapioca Sago/Cassana 1 Green chilli 1 Tbsp Roasted cumin powder 1/2 Cup Peanuts crushed 1/4 Cup Coriander leaves 15-20 Sultanas 3 Potatoes boiled 1 Tsp Red chilli powder 1/2 Tsp Black pepper powder Salt as per taste Oil for deep frying

METHOD: 1.Soak Sabudana for 6-7 hrs and strain excess water in a strainer for 2-3 hours. 2.In sabudana add green chilli, cumin powder, peanuts, coriander,sultanas,mashed potatoes,chilli powder, pepper powder,salt and mix. 3.Then make small vada/Cutlate and keep in fridge for 15-20 minutes. 4.Deep fry vada in med hot oil till golden in color over med to high heat. 5.Serve hot with green chutney.

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Perfect way of making Crispy, tasty Rawa/Semolina/Suji Dosa at home.

INGREDIENTS: 1 CUP- RAWA/SEMOLINA/SUJI 1 CUP- RICE FLOUR 1/2 - CUP MAIDA 1- ONION (CHOPPED) 1 TSP- BLACK PEPPER POWDER 1- TSP GINGER (CHOPPED) 1- GREEN CHILLI (CHOPPED) 3 TBSP- CORIANDER LEAVES (CHOPPED) 2 TBSP- GHEE 800 ML- WATER SALT AS PER TASTE

METHOD: 1.Mix rawa, maida, rice flour, salt, pepper powder, ginger, green chilli,coriander leaves and mix then add water and make thin batter (like buttermilk). 2.Then rest batter for 15-20 minutes and add water if required. 3.Heat pan and grease it and sprinkle onion and sprinkle batter over it and cook over medium to high heat till crispt and golden in color. 4.Serve hot with coconut chutney and sambar.

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Poha is a perfect Indian Breakfast, now learn how to make perfect poha.

INGREDIENTS:

2 cup Poha

15-20 Peanuts

1/2 tsp mustard seeds

1 onion chopped

4-5 curry leaves

1 green chilli chopped

1 potato chopped

1/4 cup peas

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tbsp sugar

1/2 lemon juice

2 tbsp oil

Salt  as per taste

For garnishing

2 tbsp coriander leaves

2 tbsp onion chopped

2 tbsp bhujia

1/2 lemon

METHOD:

1.Wash poha in 2-3 water and strain excess water from it.

2.Heat oil in a pan and fry peanuts till crispy.

3.Heat oil add mustard seeds, onion, green chilli, curry leaves and cook for 2-3 minutes over med heat.

4.Add potatoes, peas turmeric powder, red chilli powder salt mix and cook till potatoes are cooked.

5.Add poha and sugar and mix and cook for 2 minutes over low heat then add lemon juice.

6.Garnish with coriander leaves, onion,bhujia,lemon and Serve hot.

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Perfect Snacks instant recipe super crispy from outside and soft from inside.

Ingredients: 2 Potato boiled grated

2 Tbsp Capsicum

1 Green chilli

1 Onion 1 carrot grated

2 Tbsp Gram flour

1/2 Tsp Garam masala

1 Tsp Chat masala

1/2 Tsp Red chilli powder

Salt as per taste oilfor deep frying

METHOD: 1.In a bowl grate boiled potato add Capsicum,Green chilli,Onion,carrot,Gram flour, Chat masala,Red chilli powder and salt. 2.Mix all ingredients and make small rolls from the mix. 3.Deep fry roll in med hot oil till golden in color and crispy. 4.Serve hot with Green chutney or ketchup.

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Authentic Mixed vegetable Handvo (savory cake) Gujarati recipe.

INGREDIENTS: 1 cup Rice 1/2 cup Chana dal 1/4 cup Tur dal 2 tbsp Urad dal 1/2 cup curd 1 tbsp green chilli, ginger paste 1/2 tsp Turmeric powder 1/2 cup coriander leaves 1 cup carrot grated 1/2 cup bottel gaurd grated 1 tbsp lemon juice 1/2 tsp hing 1 tbsp red chilli powder 1/2 tsp baking soda 3 tbsp oil 1 tsp mustard seeds 1 tsp cumin seeds 2 tbsp sesame seeds 4-5 curry leaves Salt as per taste

METHOD: 1.Soak dal and rice for 5-6 hours.Then grind into smooth paste with heip of curd. 2.Fermant the mix for 8-9 hours in dark place. 3.Then add green chilli, ginger paste,Turmeric powder,coriander leaves, carrot,bottel gaurd,lemon juice,hing,red chilli powder,salt, 1 tsp oil and mix. 4.Divide batter into 2 equal parts and in 1 part mix baking soda and another part can be store in fridge for 2 days. 5.Prepare tadka- Heat oil in non stick pan and add mustard seeds, cumin seeds, curry leaves, sesame seeds and pour batter and cover and cook for 7-8 min over low heat. 6.Flip and cook from another side for 7-8 minutes or till cooked. 7.Serve hot with tea, green chutney.

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Unique way of making all time favorite dessert Gulab Jamun. Gulab Jamun made with poha is as tasty as original recipe.

INGREDIENTS: 1 Cup Poha 1/2 cup Milk powder/Khoya/Mava 1 Cup Sugar 1 Tsp Cardamom Powder 1 Cup Water Dry fruits as required

METHOD: 1.Wash poha in 4-5 water and drain excess water. 2.Add sugar,water,cardamom powder and cook till honey like consistency. 3.Now take poha and add milk powder and mix till smooth and soft can add milk it dough is tight or hard. 4.Make small balls from dough, ball should not have cracks it should be smooth. 5.Deep fry balls in hot oil till golden in color. 6.Soak balls in warm sugar syrup and rest for 30 minutes. 7.Garnish with dry fruits as required.

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Now make Nariyal Ladoo only in 5 mins with this unique recipe.

INGREDIENTS: 2 cup Milk 1/2 cup Milk powder 1 tbsp ghee 1 cup dessicated coconut 1/2 cup sugar 1 tsp cardamom powder

METHOD: 1.Boil milk in a heavy bottom pan and add milk powder and mix, then add ghee and cook till milk thickens. 2.Then add dessicated coconut and mix and add sugar and cardamam powder and cook till mixture leaves the pan. 3.Cool the mix and make small balls and coat with dessicated coconut. 4.Garnish with dry fruits on top.

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Now make Alu Kulcha at home which will taste even better than at restaurant or dhabas.

INGREDIENTS: FOR DOUGH 2 cup Maida 1 tsp sugar 1/4 cup Curd 1/2 tsp Baking powder 1/2 tsp Baking soda 1 tsp oil Salt as per taste Warm Water

FOR STUFFING 3 boiled potatoes 50 gms paneer 1 inch ginger grated 2 tbsp coriander leaves 1 tsp red chilli powder 1 tsp garam masala 1 tsp dry mango powder Salt as per taste 1 tsp nigella seeds 2 tbsp ghee 1 tbsp butter

METHOD: 1.In maida add sugar, salt, baking powder, baking soda, curd, oil and mix add water and make a soft dough, then rest dough for 4-5 hours. 2.Mash potatoes,add paneer,ginger,coriander leaves,chilli powder, garam masala, dry mango powder, salt and mix. 3.Take a small portion of dough and roll in 5 cm diameter and stuff stuffing in centre and cover from all sides and roll into thin kulcha. 4.Sprinkle coriander leaves and nigella seeds on top of kulcha and tap them to stick on it. 5.Over med hot tava cook kulcha from both sides till golden by applying ghee on both sides. 6.Serve hot with butter,chole, pickle or any curry.

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This paratha recipe is very amazing, healthy and tasty perfect for all age groups.

INGREDIENTS: 2 cup wheat flour 200 gms cottage cheese/paneer 1 cup peas 1 onion 2 Green chillies 1/2 cup coriander & mint leaves 1 tsp garam masala 1 tsp roasted cumin powder 1 tsp red chilli powder 1 tbsp lemon juice 3 tbsp oil Salt as per taste

METHOD: 1.Make a soft dough by adding water into flour and rest for 15 minutes. 2.Grind peas and green chillies without adding water. 3.Heat 1 tsp oil add onion, peas salt and cook for 2 minutes over low to med heat.

4.Then add paneer,cumin powder,chilli powder,garam masala,lemon juice and coriander and mint leaves and cook for 2 minutes over low heat.Cool the mix.

5.Take a small portion of dough and stuff mixture in centre and roll the dough.

6.In a hot tava cook paratha from both sides over med to high heat, and apply oil on both the sides and cook till golden in color. 7.Serve hot with pickle, curd or any curry.

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Schezwan Bhindi spicy, tasty, smoky and instant recipe. INGREDIENTS: 300 gms okra/bhindi 2 tbsp coriander powder 1 tsp turmeric powder 1 tbsp red chilli powder 1 tsp cumin seeds 5-6 cloves garlic chopped 2 green chillies chopped 1 onion chopped 2 tbsp Schezwan sauce 1 tsp dry mango powder 2 tbsp oil Salt as per taste

METHOD: 1.Heat oil in a pan then add cumin seeds, garlic, green chilli, onion and cook for 3-4 minutes over medium heat. 2.Add Schezwan sauce, okra/bhindi, red chilli powder, turmeric powder, coriander powder and cook over med heat till okra is cooked. 3.Add dry mango powder, salt and mix.

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Tasty, spicy Khasta puri recipe made with suji/semolina/rava, besan, masala and it tastes amazing.

INGREDIENTS: 1/2 Cup Besan 1 Cup semolina/suji/rava 1 tbsp red chilli powder 1 tsp garam masala 1 tbsp ginger grated 2 tbsp kasuri methi a pinch turmeric powder 1 tsp cumin seeds 1/2 tsp Sugar Oil for frying Salt as per taste

METHOD: 1.In a big bowl mix semolina, gram flour, red chilli powder,garam masala,ginger grated,kasuri methi,turmeric powder,cumin seeds,Sugar,Salt and 1 tbsp oil, water and make a smooth dough and  rest for 20-25 minutes. 2.Divide dough into small ball and roll them into small puri. 3.In hot oil deep fry puri from both sides till golden in color. 4.Serve puri with curry,pickle,curd.

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Now use leftover roties to make delicious chocolate cake with a very easy recipe.

INGREDIENTS: 4 Roti/Chappati 1/2 ltr Milk 2 tbsp Coco powder 1/2 cup Sugar 2 tbsp Custard powder 1 tsp Butter( for greasing)

METHOD: 1.Cut roti into small pieces and blend and make powder of chappati. 2.Add 4-5 tbsp cold milk into custard powder and mix. 3.Dry roast roti powder in med hot pan for 2-3 minutes over low to med heat. 4.Boil milk then add custard powder, sugar, coco powder and mix then turn off heat and add powder roti and mix till smooth. 5.Grease cake tin and transfer cake mix into it,  cover cake tin with foil and make holes in it, then steam for 20-25 minutes over med to high heat. 6.Rest cake for 1-2 hrs or till cool, demould the cake and garnish with chocolate sauce. 7.Serve with vanilla ice-cream.

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Instant pizza recipe in just 2 minutes, try and experience amazing taste of bread pizza.

INGREDIENTS: 4 Bread slice 1/2 Tomato chopped 1/2 Cup bell peppers chopped 1/2 Onion chopped 1 tsp dried oregano, basil 3 tbsp Pizza sauce 2 cubes cheese grated 2 tbsp Butter 1 tsp black pepper powder Salt as per taste

METHOD:

1.Heat pan and grease with butter then toast bread and spread pizza sauce on top . 2.Arrange bell peppers, onion, tomato on bread then sprinkle salt, black pepper, and spread cheese and sprinkle basil, oregano on top of cheese. 3.Cover and cook for 2 minutes or till cheese melts over low heat. 4.Serve hot.

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Instant Green chiili pickle recipe in just 10 minutes.

INGREDIENTS: 100 gms green chilli 1 Tbsp Fenugreek seeds 2 Tbsp Mustard seeds 1 Tbsp Fennel seeds 1 Tbsp Nigella seeds 1/2 cup Mustard oil 3 tbsp vinegar 1 tsp turmeric powder 1 tbsp red chilli ppowder 1 tsp Asafoetida 1 tsp carom seeds Salt as per taste

METHOD: 1.Wash green chillies and sun dry for 2-3 hours and slit from centre. 2.Heat pan and dry roast all the spices for 2-3 min over low heat. Then cool roasted spices at room temp. 3.Grind masala in a grinder. 4.Mix all ingredients into green chillies including grinded masala and rest for 2 day under sun. 5. Serve with main course.

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Learn to make tasty, instant kalakand recipe in just few minutes. Perfect Indian dessert recipe for festivals.

INGREDIENTS: 200 gms fresh paneer/cottage cheese 200 gms khoya 1 cup full cream milk 1/4 cup sugar 1/4 cup dry fruits 10-12 saffron strings(soaked in warm milk) 1 tsp cardamom powder 2 tbsp milk powder 1 tbsp ghee

METHOD: 1.In heavy bottom pan add 1 tsp ghee, milk, khoya, paneer, milk powder, sugar and cook over high heat till first boil. 2.Then cook over med heat till mixture leaves the sides of pan and stir continuously. 3.When mixture leaves sides of pan then add 1/2 tsp cardamom powder and mix.Turn off the heat. 4.Transfer into grease plate and sprinkle dry fruits, saffron milk and cardamom powder over it and cool for 30 minutes under fan. 5.Then cut kalakand into desire shape and rest it for 3-4 hrs. 6.Can be stored in fridge for 5-6 days.

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Perfect method to make perfect chowmein(veg noodles) at home in just 10 minutes. INGREDIENTS: 2 cup cabbage 10-12 french beans 1 carrot 1 onion sliced 2 tbsp ketchup 2 tbsp soya sauce 1 tsp green chilli sauce 2 tbsp vinager 2 tbsp red chilli sauce 1 inch ginger 2 cup noodles salt as per taste 3 tbsp oil

METHOD: 1.Boil 1 ltr water and add salt and 1 tbsp oil and noodles cook noodles till soft.

2.Drain excess water from noodles and wash with cold water and strainexcess water and add 1 tbsp oil in noodles and mix.

3.Heat 2 tbsp oil add fry ginger and add noodles and stir fry for 2 minutes  over high heat and add noodles in small portions.

4.Heat oil then add onion, carrot beans, salt and stir fry for 2-3 minutes then add cabbage and cover lid and cook over high heat for 2 minutes.

5.Add all sauces, vinager and mix then add noodles and mix for 3-4 minutes over high heat.

6.Serve hot.