ITECH Satish Kumar

- Heat pan with 1 tbsp oil in it and fry aloo gobhi, take it out once it is golden in color. - Heat the same pan again, add 2 tbsp oil in it. - Add jeera, Hing; once it splatters, add the onion and slit green chilly. - Add Haldi powder, Dhania powder, Garam Masala powder when the onion is light brown, fry it for 1minute - Add the vegetable and mix; add salt. - Cover and cook for 5minutes; keep stirring in between. - Add tomatoes and cook for another 5-7 minutes; till the vegetables are soft and cooked. - Lastly add the grinded masala (magic masala), mix and cook for another 1 minute. - Tasty sabzi is ready to eat.1`

-Heat oil in a kadhai on a low flame. (Oil should not be very hot else the kachoris will turn red and will not puff up) -When the oil is medium hot, add kachoris. -Be patient and fry it for 3-5 min, the kachoris will start puffing and will come up on the oil. -Kachoris are ready to be taken out, place it on an absorbent paper to remove excess oil. -You can serve this Khasta Kachori with green chutney, tamarind (imli) chutney or any chutney/sauce of your choice.

Recipe - 1- Soak all daals overnight. 2- Strain all the daals and grind it with green chilly, ginger and jeera. Add water and make a smooth paste. 3- Dry roast oats and grind it to make powder of it. 4-In a large bow put daal batter, oats powder, salt, hing, half of the chopped onion, tomato and coriander leaves(keep half of it for later use) 5-Add required water and make semi thick batter mixing it all. Make sure there are no lumps formed. 6-Heat a non-stick tawa and pour one spoon batter spreading evenly in a shape of chilla. 7- Sprinkle some chopped onion and tomatoes on the top and 1 tsp oil, cover it with a lid and let it cook for 2-3 min. 8- Flip it very gently to cook it on the other side. 9-Healthy and Tasty daal oats chilla is ready to serve. You can serve it with the chutney of your choice.

Making Badam Peda – - At first, we will make sugar powder, grind sugar in a powder form; also add cardamom in sugar while grinding, this will give an even taste of cardamom in Peda. - Heat a non-stick pan, add 1tsp ghee in it and roast badam powder till its golden in colour. Keep it aside. - In the same pan put khoya and fry it till its light brown in colour. - Add saffron milk, roasted badam powder, powdered sugar and mix it well. - Add ½ cup of milk and mix it properly. Keep stirring to make sure no lumps are formed, and the mixture is even. - Mix till it is dry; take the mixture in a bowl and cool it at room temperature. - Grease your palm and take small portions to make Pedas. You can also make barfi from the same mix. - Spread the mix in a plate in even form and cut it in the shape of Barfi. Badam barfi is ready!!

- Put grated carrots, grated capsicum, boiled corn kernels and chopped onion in a big bowl. - Add black salt, black pepper powder and mayonnaise in it. You can use salad mayo or plain (as per your taste). Mix well and Keep it aside. - Cut bread in a circle shape with the help of cookie cutter or small bowl. - Toast these bread circles on tawa/pan brushing with ghee. Let the bread circles be crunchy. - Evenly spread dhania-pudina chutney on each toast; then put the coin-sized veggie mix on each toast. - Garnish with coriander leaves and the veggie toast is ready for snacking. - Serve with tomato sauce or any chutney of your choice.

- Blend boiled sprouted Chana and green moong in mixer making a rough paste. Add 1-2 tsp water if required, not more. - Take it in a large bowl, add chopped onion, black salt, black pepper powder, chat masala, jeera powder, red chili powder, salt and garam masala powder in it -  Also add roasted Chana powder/sattu and chopped coriander leaves in it. Mix it properly - Take small portion of mix and make the tikki shape. - Grease non-stick tawa and put all tikki’s on it to roast. - Sprinkle some oil over it if it is very dry. - Flip and roast on both the sides, the healthy sprouts tikki is ready for snacking. - Serve with tomato sauce or any chutney of your choice.

- Chop khajoor and anjeer in small pieces and blend it to a coarse powder. - Cut all the dry fruits in small pieces. - Heat a pan, add ghee into it. Add Khuskhus and fry for 1 minute. - Add all the dry fruits (keep some pista for later use) in khuskhus and fry for 2-3 minutes till it is golden in color. - Add the anjeer-khajoor mix to it and fry for another 2minutes. - Grease a plate and take the mix out in it, mix it well when it comes at room temperature. - Roll it into a cylindrical shape and wrap in a foil. - Keep this roll in fridge 2 hrs, take it out and cut in small circles. - Amazing and jhatpat barfi is ready to eat.

1- Soak chana overnight,boil the soaked chana and strain it completely. 2 Heat oil in kadhai;add hing,jeera and let it splatter 3- Add ginger-garlic-chilly paste and fry,add half of chopped onion ;fry till it's golden. 4-Add all the masala(garam masala powder,haldi,Kali mirch powder,chaat masala,salt) and fry for 1 minute. 5-Add boiled/drained chana and mix it well. 6-Take out the masala chana in a large bowl,let it cool. 7- Add remaining onion, tomatoes, chopped green chillies, green coriander and lime juice to it,mix it well. 8- Tasty chana chaat is ready, sprinkle any mixture of your choice over it and serve with tea.

1- Boil the milk in thick bottomed pan till it reduces and is thick in texture. 2- Add sugar powder, green cardamom powder and keep stirring till the milk thickens and reduces to 1/3rd. 3- Add grated paneer and mix it well, keep stirring continuously till most of the moisture evaporates and solid mass remains. 4- Grease an aluminum tray or any thali with ghee. 5- Pour the mixture into the tray and level the surface. Sprinkle the chopped nuts evenly and let it set for few hours (1-2 hrs.). 6- When completely set, cut it in squares and enjoy the mouth melting mithai.

1- We will prepare the masala first, blend garlic, vinegar, salt, sugar and red chili together adding 2-3 tsp water. 2- Heat oil in kadhai and add jeera to crackle. When jeera is done, add onion into it and fry till golden. 3- Add grinded masala to the onion and fry for 2-3 min. 4- Add paneer to it and mix well, sprinkle some salt; mix and let it cook for 5 min. 5- Lastly add the coriander leaves and serve hot.

1- Cut onion in thin slices and deep fry till brown. Keep it on a paper to get the oil absorbed. 2- Make paste of brown onion using warm water. 3- Heat ghee + oil in kadhai and add all the whole garam masala; cook till the aroma comes. Add brown onion paste to it and fry for 2-3 minutes on medium flame. 4- Add whisked dahi and ginger-garlic-chili paste to the onion. Mix it well and cook for 2-3 min, keep stirring. 5- Next add all the masala (dhania powder, jeera powder, kuti kali mirch) and 1 ½ Cup of water. Mix it well and let it cook for 5-10 min.   6- Lastly add cream, paneer cubes, garam masala powder and salt to it. Mix well and let it boil on low flame for 5 min. 7- Sprinkle pudina leaves and coriander leaves on top. Cover and seal the sabji with aata or foil on sides of kadhai. 8- Heat a heavy base tawa and keep the sealed kadhai on it. Keep the flame low and let it get on Dum for another 10 min. 9- To retain the aroma of vegetable, open the seal only when you have to serve it. 10- Relish the taste of amazing sabji.

1- Cut onion in thin slices and deep fry till brown. Keep it on a paper to get the oil absorbed. 2- Make paste of brown onion using warm water. 3- Heat ghee + oil in kadhai and add all the whole garam masala; cook till the aroma comes. Add brown onion paste to it and fry for 2-3 minutes on medium flame. 4- Add whisked dahi and ginger-garlic-chili paste to the onion. Mix it well and cook for 2-3 min, keep stirring. 5- Next add all the masala (dhania powder, jeera powder, kuti kali mirch) and 1 ½ Cup of water. Mix it well and let it cook for 5-10 min.   6- Lastly add cream, paneer cubes, garam masala powder and salt to it. Mix well and let it boil on low flame for 5 min. 7- Sprinkle pudina leaves and coriander leaves on top. Cover and seal the sabji with aata or foil on sides of kadhai. 8- Heat a heavy base tawa and keep the sealed kadhai on it. Keep the flame low and let it get on Dum for another 10 min. 9- To retain the aroma of vegetable, open the seal only when you have to serve it. 10- Relish the taste of amazing sabji.

1- Wash matar/green peas and strain all the water from it. 2- Heat oil in kadhai and add jeera into it; let it splatter. Add matar to it and pinch of salt; mix it well. Cover and let it cook till the matar is soft (approx.15 min.). 3- Keep stirring in between to check the matar and to make sure it is not sticking to the kadhai. When the matar is soft take it off from the flame and let it cool down. 4-  Coarsely grind the cooked matar. 5- Add jeera powder, green garlic, green chili, green coriander, chaat masala and salt to it. Mix it well and the masala is ready for filling. Note: We have already added salt while cooking the matar so at this stage we will add less salt. 6- Aata for matar paratha will be softer then roti to make sure it does not break while doing the filling. 7- Take one peda and flatten it with the help of your hand or rolling pin(belan). 8- Put the filling in between and make it like a ball. Again, gently flatten it with the help of belan in the size of paratha. 9- Heat a tawa and toast this paratha while sprinkling oil on both the sides. 10- Tasty matar paratha is ready to be served with yummy tamatar chutney.

1- Cut onion in thin slices and deep fry till brown. Keep it on a paper to get the oil absorbed. 2- Make paste of brown onion using warm water. 3- Heat ghee + oil in kadhai and add all the whole garam masala; cook till the aroma comes. Add brown onion paste to it and fry for 2-3 minutes on medium flame. 4- Add whisked dahi and ginger-garlic-chili paste to the onion. Mix it well and cook for 2-3 min, keep stirring. 5- Next add all the masala (dhania powder, jeera powder, kuti kali mirch) and 1 ½ Cup of water. Mix it well and let it cook for 5-10 min.   6- Lastly add cream, paneer cubes, garam masala powder and salt to it. Mix well and let it boil on low flame for 5 min. 7- Sprinkle pudina leaves and coriander leaves on top. Cover and seal the sabji with aata or foil on sides of kadhai. 8- Heat a heavy base tawa and keep the sealed kadhai on it. Keep the flame low and let it get on Dum for another 10 min. 9- To retain the aroma of vegetable, open the seal only when you have to serve it. 10- Relish the taste of amazing sabji.

1- Take chopped dry fruits in a bowl; add chopped coriander leaves and chili to it. 2- To make the filling moist we will add 1 tbsp of dahi (kebab mix) to it. Filling is ready.

1- Heat enough oil in a kadai. 2- Dampen your palm and take small amount of batter, flatten it in shape of vada making a hole in between. 3- Gently drop it into the hot oil and deep fry till golden on medium flame. 4- Take luke warm water in a large bowl, add pinch of salt and hing to it. 5- Drain the fried vada and drop into this water. Let the vada soak for a while. 6- Take dahi in a big strainer and strain out into another big bowl. This process will make dahi smooth. 7- Add sugar and salt to the dahi and mix well.