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Ingredients
whaet flour-2cups
moong 1 cup
salt to taste
red chilli pwdr
kothmir
little oil

ghee.

Method
Take the moong and soak overnite.
in the morning ,add salt nad put in cooker.
Just for 1 whistle.
Then add little red chilli pwdr and kothmir.
keep aside.
Take the flour,add 1 tsp oil and salt and knead it just like rotis atta.
Make 6-8 balls of the kneaded atta.make a small roti.
Fill in the moong.(just as in aloo paratha)
and then roll it into the size of a roti.
put it on a tawa.turnover after 1 min.
Apply little ghee ,on both sides.
Eat hot with dahi or aachar.

Ingredients
Finely powdered Rice powder - 1 Cup
Finely chopped Onion - 1 Cup
Chilly chopped - 2
Coriander leaves chopped - 2-3 stalk
Salt for taste
Jeera - 1/2 Tea spoon
Water
Oil

Method
1>Mix all the ingredients with water to a daugh.
2>Make a small ball in that dough.
3>Put 1 spoon of Oil in Kadai, and pat the dough in Kadai as a layer on kadai
4> Keep the Kadai on Stove and bake it around 3-4 mins
5> Remove it from Kadai and serve while it is hot

Ingredients
200 GMS BROCCOLI ( GRATED)
1/2 CARROT ( GRATED)
1/2 MEDIUM ONION CHOPPED FINELY
1/2 CUP GRATED CHEDDAR CHEESE
1 TSP GREEN CHILLIES CHOPPED FINELY
4-5 TBSPS CHOPPED CORIANDER
1 CUP WHEAT FLOUR
1 BIG POTATO ( BOILED AND GRATED)
1/2 TSP ROASTED JEERA POWDER
SALT TO TASTE

Method
METHOD:-
PUT TOGTHER ALL THE INGREDIENTS AND MAKE A DOUGH WITHOUT ANY WATER.MAKE PARATHAS AND ROAST ON TAWA WITH GHEE.SERVE HOT WITH KETCHUP.

Ingredients
1. khaskhas 2tablespoons
2.dalchini 3 pieces
3.clove 10
4.jaifal 1
5.big black ilaychi 5
6.chana dal 3 tablespoons
7. water to boil 2 glass
8.wheat flour 3 kg
9.sugar
10.salt

Method
. two glass water boil
2. add in boiling water ,tie 1-6 ingredients in muslin cloth and pour in boiling water
3. let it boil at least 4-5 time
4. put off gas ,wrap in blanket
5. next day same time see ,if bubbles are there, heat lightly add 1\2 kg atta ,mix like pakoda batter
6. again cover with blanket
7. after two hours ,atta will ferment
8. add rest of atta with warm water, add salt sugar mix well and cove
9. after two hours it will ferment
10. on cot spread sheet roll rotis with hand and put on sheet ,cover
11. continue this process till whole atta is rolled and covered
12. fry. cool and siore, it will last for 15

Ingredients
6 raw bananas (big)
3 tsp ginger chillie paste (ginger is optional as many jains dont eat it)
2 tbsp chopped corriander leaves
lemon juice
salt to taste
sugar to taste

FOR THE DOUGH
3 cups of wheat flour
1 tsp salt
1 tbsp oil
water as required

Oil for deep frying

Method
Boil the bananas with the peel.
After they cool a bit remove the peel and mash them.
To the mashed bananas add ginger chillie paste, chopped corriander leaves, lemon juice, salt and sugar to taste.
Mix every ingredient prefectly.
Divide the mixture into 2 portions.
Now bind a dough as we bind for parathas.
Make the dough into 2 equal halves.
Roll them into big chapaties and spread 1 part of the mixture on the chapati.
Now roll the chapati as you do for swiss roll or as you do for normal patara.Seal the sides.
Now cut the roll into slices.
Repeat the same with the rest of the mixture.
Deep fry in hot oil.
Serve hot with chutney or ketchup.

Comments
In the mixture of bananas let the salt and lemon be a little excess.This is because when the mixture will be covered by the dough you should get a proper taste.

Ingredients
For the filling:
3 Raw Bananas
Salt according to taste
1/2 Tsp Red Chilli powder
1 Tsp Chat masala
2 Green Chillies chopped finely
1/4 Cup Chopped corriander(Dhania)
Pinch of Roasted Dhania seeds
Pinch of sugar
Half Lemon

For the Batter:
1.5 Cups Besan
Salt to taste
1/4 Tsp red chilli powder
Pinch of Ajwain
1/2 Tsp Jeera seeds roasted
Water
2 Tsp vegetable oil

To Fry:
Vegetable oil in a karhai to fry

Method
For the filling:
Boil raw Bananas in pressure cooker till one whistle
Let them cool and then mash them well.
Add all the ingredients adding corriander leaves at the end so that they retain the flavor. Mix the filling well.

For the Batter:
Mix Besan and all other ingredients except oil and water.
Add water slowly and make a smooth paste
Heat 2 Tsp oil and put it in the batter.
Keep the batter for 10 mins.

For Frying:
Heat the vegetable oil in the karhai over medium flame until hot.
Make small balls of the filling and dip it in the batter and fry in medium flame till golden brown.

Comments
You can line the serving plane with tissue paper to reduce grease.
Serve this with spicy Imli chutney or Pudina chutney.

Ingredients
Raw banana- 2 piece
Green peas- 250 gms
cabbage thinly sliced-1 bowl
French beans cut and
boiled -halfbowl
Capsicum cut into
small pieces -2 tablespoon
Coriander chopped-2 tablespoon
vineger -1teaspoon
salt, chopped green
chilies as required.

Method
Boil raw banana and green peas and smashed it with smasher.
Add the remaining ingredients and roll into a cutlet shape.
To avoid more oil just cook it on nonstick pan with little oil.

Comments
If there is guest you can dip fry it by adding some cornflour or semolina.

Ingredients
1 kg sweet corn[american]
peanuts roasted
sesame seeds crushed
ginger-chilli paste
tomato ketchup
water and salt to taste
red chilli powder
turmeric powder
sugar if required

garam masala

Method
boil the corn and let it cool then take the roasted peanuts and sesame seeds and crush them coarsely.in a vessel take someoil and add the green chilli paste and the ginger paste and the coarsely grounded peanuts and the sesame seeds as son as the oil leaves the sides of the vessel add the tomato ketchup and the boiled corn broken into two pieces and the water in which it was boiled. as soon as it starts boiling ad all the masalas and if neded some sugar. let it simmer on high flame for about 15 mins or till all the masalas have mixed with the corn .serve hot with parathas.

Comments
if wanted you make the same vegatable with onion garlic also the same procedure before we add the peanuts fry finely chopped onions and crushed garlic and then add the peanuts.

Ingredients
1. 5 tomatoes grated
2. 2tbsp poppy seeds soaked in 1/2 cup of warm mild
3. 1 cup paneer cut into cubes
4. 1/2 chopped Capsicum
5. 2tbsp Kasuri Methi
6. 1″ dalchini
7. 2tsp Chilli powder
8. 2tbsp fresh cream.
9. 1 green chilli, deseeded and cut into julliennes
10. 1tsp oil
11. Salt to taste

Method
1. Blend lightly grated tomatoes and the poppy seeds.
2. Heat the oil and add dalchini to it and saute for a few seconds.
3. Add the capsicum and fry for a few mins. They should be half done.
4. Add the tomato and khus mixture and saute for 4-5 mins.
5. Add the milk in which the khus was soaked, the kasuri methi, chilli powder and salt to taste.
6. Add the cream and garnish with julliennes of the green chillies

Comments
You can also add cashew paste if you like a richer gravy. Goes well with rice and rotis.