Hello

Congratulation, wish you all the best in married life I am so happy that you are keen to
learn some basic recipes which will help you in day to day cooking.
First of all you should keep all ingredient, vessels ready before starting cooking
Plan your cooking before time; try to match recipes as per liking of family member,
occation, and as per season, think of children and elder person liking also
Here are some recipes
Aloo mutter:
500 Gms peas shelled
500 Gms potatoes pealed cut it in to 8 pieces each one
250 Gms tomatoes cut in to small pieces
2 medium size onions cut finely
2 tsp chilly powder
1 tsp turmeric pwd
2 tbsp coriander pwd
1 tsp garam masala (1 cinaman, 3 cloves, 1 cardamom, 3 black pepar, 2 tsp jeera, 2 tsp
corienderseed, grind it in mixie)
1tsp salt or as per taste
1tsp sugar
2 tsp oil
Keep cooker on gas add oil, little jeera for vagher add onion saut till light pink add all
masala add tomatoes cook till oil leaves and aroma of masala smells add mutter potatoes
mix it well add 1 cup of water cover with lead and cook it for 2 whistle allow cooker to
cool it add cut coriander leaves for garnishing,
You can add paneer, cauliflower, or vegetables of liking
Dal
Take 1-cup moong dal wash and pressure-cook it.
Take 1 onion 1 tomatoes cut it in small pieces
Take 1 tsp of oil for vaghar add jeera tamal patta; mustard, methi, and hing to vagher
Saut onion add tomato cook for a while add cooked dal allow to simmer for few
minutes add curry patta ginger and corienderleaves serve with roti and rice.
Apple Pie
500gms apple
2-cup maida white flour
cup butter or margarine
3 tbsp pwd sugar
1 tbsp pwd cinnamon
Cold water to bind flour
Sieve maida add butter mix it well. Add cold water by teaspoon and bind stiff dough
divide it in two portions. Roll it in to 12 round. Grease pie dish with butter and place one
portion in it press it firmly with finger into 9 or 10 diameter pie dish. Arrange peeled,
thin slices of apple. Sprinkle powder sugar, cinnamon. Now arrange second layer of apple

slices. Roll second portion of dough. Cover it on top of pie dish. Press it firmly on the
edges with tip of fingers. Prick the top layer with fork. Apply some melted butter. Bake it
in moderate 150 to 200 c temp. oven till golden brown. Cool it cut it and serves with icecream
Chocolate fondue
1 apple
2 bananas
few pieces of sponge cake
Marshmallow cut it in small pieces
1-cup milk
3tbsp coco powder
20 grams dairy milk chocolate
2 tbsp sugar
1 tbsp butter
1 tsp plain flour
Roast flour in butter in thick pan till it is pink brown. add cup of milk. Stir well. Mix
coco in cup of cold milk. Add it to milk. Mix it well. Now add chocolate pieces, sugar.
Stir well. Remove it from fire. Add essence. Transfer it in chafing dish or glass bowl.
Arrange a fondue bowl in center of plate. Place all fruits, cake, marshmallows pieces
surrounding the bowl. Serve hot. Let your children serve them self by dipping pieces in
hot fondue with fork. Let them enjoy this nutritious, healthy rich, mouthwatering fondue
at least once in a week
Dhokala
1-cup china dal soak in water for 4 to 5 hours
Wash dal 3 to 4 times in water. Grind dal coarsely with 2,3 chilly, 1ginger in mixer with
little water
Keep dhokala steamer on gas. Allow water to boil. Then keep greased thali in steamer.
Now add salt, 1 tsp sugar, tsp hing (asafetida), and 1 tbsp hot oil. Mix well. Add soda
bi carb or fruit salt (eno) 1 tsp. pour the paste in each thali. Steam it for 7 to 8 minutes.
Remove it from steamer. Cool it. cut it in diamond shape
For vaghar, take 1 tbsp oil in kadai. Keep it on fire. Add mustard seed, 1tsp sesame seed,
and 1 tsp 4- 5 curry patta. Allow it to crackle. Add pinch of asafetida and pour it over
dhokala.
Garnish with coriander leaves serve with chutney
Spinach toastadas
Make thick spinach paste. Boil spinach. Grind it in mixer. Cut small onion finely. Saut it
with 1tsp oil till light brown. Add spinach, salt, pepper. Cook it till water evaporates.

Take bread slice cut the edges. Apply butter. Spread spinach on it. Cover with grated
cheese. Bake in toaster oven till cheese melts. Serve with tomato ketchup.
Variation
Make a peanut butter, cheese, jam, and sandwiches. roll it and put toothpick to hold.
Keep it in fridge. At the time of serving, remove toothpick. Cut it in pinwheel shape.
Serve with wafers or biscuits.
Poha
Make a variation in aloo poha. Add sprouts, fry peanuts, pomegranate, peas, onion etc.
Serve with milk shake, fresh fruit milkshake, fruit chat, and aloo chat some salad dip with
cucumber, breadstick, wafers, cream cracker etc.
Toast Sandwiches
Try to make toast sandwiches from leftovers vegetables. Add some onion, garam masala,
and limejuice cheese
Instant Bhel
Roast leftover rotis. Cut in small pieces. add some kurmura sev, boil potatoes, tomatoes
chutney and make instant bhel
Frankie
1 cup boiled mix vegetable (bean, peas, carrot,)
2 medium size boiled potatoes
Paste of ginger, chilly as per taste
3 tbsp breadcrumb or 3 to 4 slices of bread
1 lemon juice, or amchur powder 2 tsp
Salt to taste
Mash vegetable, potatoes & all ingredients together. Roll into finger rolls. Deep fry or
shallow fry. keep a side.
Take cup wheat flour cup maida. Add 1 tsp oil and a pinch of salt. Bind the dough
(soft as roti dough). Roll it size of roti. Shallow fry in oil. Keep aside.
Take 1 medium size of onion, 1 chilly (optional). Cut onion in small pieces. Add aamchur
powder, vinegar. Prepare 2 hours ahead of serving time.
When serving, reheat roti on tawa. Keep it on a plate. Spread some onion & some tomato
ketchup on it. Now keep veg roll on it and roll in Frankie roll. serve hot
Methi mutter malai

Take: 1-cup peas (shelled, boiled)

1 small bundle of fresh fenugreek leaves (washed, cut finely)
1 small size onion cut finely
1 medium size tomato cut finely
1 tbsp oil
1 tsp salt
1 tsp chilly pwd
1 tsp coriander pwd
tsp turmeric
1 tsp sugar
1 tsp nav ratna curry masala
2 tbsp fresh cream
Heat oil in pan saut onion till light brown add chiily, turmeric, salt curry masala fry it
little add tomato fry till its leaves oil and aroma of ingredients add fenugreek leaves add
cup water, cook till done add peas and cream, and sugar cook for 1 minute serve hot
with roti or paratha
Naan:
2 cup of maida,1 tsp baking powder,1 tsp salt sieve together,
1|4 cup warm milk, 1 tsp sugar, 1/2 tsp dry yeast add sugar in milk pour milk over dry
yeast cover it for 10 minutes keep aside.
2 tbsp warm butter 2 tbsp curds
kalongy, til cashew nuts pieces
Add yeast to maida , mix it, add curd butter and bind it together if needed add warm
water
And bind a smooth dough cover air tight for 2 hours
Make a lemon size ball out of it roll it in naan shape sprinkle kalongy,til or cashewnut
Heat tava on medium gas flame apply water with finger on back side of naan press it
lightly on tava cover it for minute turn tava along with naan directly on flame roast it till
pink brown, apply butter on it serve hot.
Kulcha:
Make a dough same like naan roll it stuff feeling of your choice like paneer, potatoes,
onion or cauliflower fold it in boll shape like kachori roll it with atta, roast like
Nan serve hot with butter
Cheese paratha:
1 cup wheat flour,1/4 cup cheese grated or powder
Salt to taste, 1 tsp oil
Mix it together and bind a stiff dough cover it for 10 minutes make it smooth, make
lemon size ball out of it roll it in to paratha shallow fry in tava with ghee
Serve hot.

Navratna curry masala

2 tbs poppy seed(khuskhus)
2tbs coriander seed (akhadhana)
1 tbs sauf
4to5 cloves (laving)
2 cinnamon (taj)
1 big black cardamom
3to4 pcs badian
little bit of javantri
5 to 6 black paper
1 tbs shahi jeera
clean it, dry under hot sun or heat in oven at very low temperature, grind it in mixer
grinder to fine powder, sieve it, and store in airtight. Container.
Navratnacurry
Take: 1cup mix vegetable (peas,beans,carrot)
cup diced fried potatoes (peel,cut, fry.)
2 medium size tomatoes grind in mixer grinder
1 large size onion cut finely
10 pcs cashew nut cut in small pcs fried in ghee
few small pcs of cauliflowers
2tbs ghee and oil (each 1 tbs)
1 tsp jeera haldi, chilly pwd.
200-gram paneer cut in small pcs, boil in hot water, drain, and keep it in water
cup tin pineapple cut it in small paces
10,15 paces of glazed cherry
Boil vegetables along with cauliflower in boiling water, remove it, and drain it.
Now take thick bottom pan put it on fire heat oil and ghee tougher add jeera and saut
Onion till pink brown, keep fire at low, add navratna curry masala, tsp haldi, 1tsp
chilly pad add salt, stir little bit, add few drops of water fry it again repeat it for 2,3 time
now add grind tomatoes and fry till its leaves oil the aroma of masala should be released.
Add vegetables, potatoes, paneer, pineapple, fried cashew nut mix it well, add cup of
water add 1 tsp sugar cook it till done to thick gravy
Decorate it with cut cherry, fry cashews, and few pcs of pineapple
Serve hot with paratha or Nan.
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