Banana Chips

Peel raw bananas.
Slice with slicer.
Soak in water with salt for 15 mins.
Pat dry with kitchen towel.
Deep fry till become goldrn brown.
Sprinkle lil salt n chat masala.

Coffee Soda

Ingredients

Drinking Soda 1 glass(chilled)
Black salt 1/4 tspn
Powdered Sugar 2 tspn
Lemon juice 1/2 tspn
Ice as per wish
Coffee powder 1/2 tspn( I used Bru Satchet)

Method

Mix black salt, sugar, coffee n lemon juice in a glass. Add lil soda n mix all. Add ice in this drink. Slowly add lil more soda. And enjoy ur drink.

In case soda is not available, add 1/2 tspn eno n 1 glass chilled water.

Mango Smoothie

Ingredients
1 cup chopped ripe mango
1/2 cup milk
1/2 cup ice
1/4 cup plain yogurt
Sugar as per taste

Directions
1. Place the mango, milk, ice, yogurt, and sugar in a
blender.
2. Blend until smooth.

Stuffed Potatoes in Airfryer

Ingredients

Potatoes 3-4
Cottage cheese 100gm
Chat masala 1/2 tspn
Salt accirding to taste
Garam masala 1/4 tspn
Oil for greasing
Red chilli 1/4 tspn (optional)

1. Parboil the potatoes and peel. Now cut into halves. Scoop out potatoes from between. Now grease the potatoes.
2. Preheat the Airfryer at 180 degess for 5 minutes. Place the greased potatoes on rack for 15 min.
3. Meanwhile mash the scooped potatoes and paneer. Add salt, garam masala and chat masala. If need lil spicy then add chilly flakes. Now after 15 min. take out the baked potatoes and stuff with the filling. And keep for 5 more  mins in Airfryer at same temperature.

Note:
You can sprinkle some chat masala on potatoes while placing in airfryer or coat it with hung curd.
If the potatoes are too big in size then u can cut in three pieces as well. in this pic i hav cut them in three.

Soft n Spongy Instant Dhokla

Besan 1 cup
Suji 1 tbspn
Curd 1cup
Turmeric 1/4 tspn
Salt acc to taste
Oil 1 tbspn+for greasing
Eno 1.5tbspn
Green chilli(slitted) 3-4
Lemon 3
Sugar 6 tbspn
1 tspn mustard seeds
Curry leaves
Oil 1/2 tspn

Sieve n mix besan & suji with curd, salt and turmeric.
Add lil water if needed to make batter. Add 1 tbspn oil.
Grease the mould.
Boil water in a big pan.
Add eno in batter n mix well. Pour the batter in greased mould/pan.
Place the mould in big pan. Steam for 10-15 mins.
Prick with knife in middle. If baater is still sticky then steam more for 5-10 mins.
When knife comes out clean, then take the mould out of pan n let it cool for 5 mins.
Seperate from the corners and take it out .
Cut into the pieces.
Pour the seasoning.
Leave it for 10 mins before servingso that dhokla can absorb the water.

For seasoning:

Heat oil. Add mustard seeds n curry leaves.
When started to crackle, add grean chillies.
Add 1 glass water and sugar.
Add lil salt. Mix well. Squeeze lemons...
Switch off the flame. Let it get cool before pouring.

Note:
Can add chopped corriander leaves too.

Mathri - salted Crackes

Refined flour 500gm
Semolina 3/4 cup
Salt acc to taste
dry Fenugreek leaves (kasoori methi) 3-4 tbspn
Oil 125ml
Oil to deep fry

Recipe Method: 

Take flour n semolina in a bowl, add salt, kasoori methi and mix well.
Add oil and mix well.
Add sufficient water and bring together into a hard dough.
Cover and rest the dough for 15-20 minutes.
Divide the dough into small balls and roll them into a disc. Prick with a fork.
Heat sufficient oil in a pan on high flame. Slide in the mathris and deep-fry on medium to low flame.
Fry till golden and crisp.
Drain and place on an absorbent paper. Cool completely. Store in airtight tins.

Note:

The mathris should never be fried in a very hot oil. They become browned quickly from the outside but do not get cooked from inside.
The oil should be kept on a low to medium flame. Hence, the mathris take a longer time to fry than other fried indian snacks or pooris.
Fry till golden not brown.... Bcoz after taking out they will become lil dark....

Moradabadi Dal

INGREDIENTS

Moong Dhuli Dal 2 cup

Asafoetida a large pinch

Salt  ½ tsp

Cumin seeds     1½ tbsp ( Roasted)+1/2 tspn

Grated ginger   a small cube

Black salt powder  2 tsp

Yellow Chilli Powder 1 tbsp

Garam masala  1 tsp

Roasted Whole Yellow Chilli    8-10

Butter (1 inch cube)  8 cubes

Lemon Wedges        8-10

Green Chutney

METHOD:

1-Wash & soak the dal for 30 minutes

2- Heat 1spoon ghee in a cooker. Add hing n 1/2 tspn jeera.

3- Add dal with 8 cups of water & salt.

4-Cook dal for 1 whistles then switch off the flame. Let it cook in its pressure. After opening the lid, cook on low flame till it is completely mashed & becomes semi-thick.

5-Remove the dal from the fire, ladle the dal into the bowls.

6-Sprinkle a pinch of roasted cumin seeds, black salt, yellow chili powder & garam masala powder, green chutney(as per your taste),ginger, finally add butter & crushed fried yellow chilly,squeeze the lemon.

7- Serve hot.

°Generally served as snacks n breakfast in Moradabad....
°As it is not easy to find n have yellow chilly, I use red chilli as well.....
°Grate ginger, add lil salt n then squeeze lemon. This will enhance the taste....