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....

Ghiya k Kulfi

Beat the heat with kulfi.... A big thank to Kitchen Recipes For You n Me for this recipe.
I tried this recipe with lil touch of mine n came out well.

Ingredients
1 kg full cream milk
1/2 kg Bottle gourd
4 tbspn vanilla custard powder
4 tspn cream(malai)
1 pc of milkcake
1tbspn ghee
1/2 cup milk
Elachi powder
Sugar acc to taste
Roohafza to decorate

Boil milk in a pan.
Grate bottle gourd and squeeze the water.
Put a wok on medium flame.
Add ghee and gourd. Dry all the water from gourd.
Now add boiled milk and ealichi powder.
Let it boil on low flame.
Add custard powder in half cup milk and add it to hot milk.
When it start to get thicker then put off from flame. Add broken milkcake piece and mix it well.
Now add sugar. Crush the bottle gourd bites with the help of hand blender.
Freeze in moulds or big bowl.
Keep churning.
While serve decorate with rooafza.

Karahi Paneer

Ingredients:

Paneer 250g
Capsicum 3
Onion 3
Tomato 4
Red Chili Powder 1 tspn
Bay Leaf 2
Cloves 4
Black cardamom 1
Cinnamon 1 inch
Kitchen king masala 1 tbsp
Little Orange Food Color
Ghee

Cut cottage cheese, capsicum and onion in pieces.
Grind tomato.
Heat ghee in a pan.
Add bay leaf, cloves, cardamom, cinnamon.
Then saute onion.
Add tomato paste.
Continue cooking it on medium flame till ghee begins to separate. Add kitchen king masala.
Add lil water and food color.
Add paneer and capsicum pieces.
Cook on low flame.When the capsicum are done put off the flame.
Take off the fire and serve hot.

EgglessChocolate Banana Sponge Cake

Wheat Flour 1 cup
Powdered Sugar 1 cup
Warm milk 1/2 cup
Cocoa powder 1 tbsp
Vinegar 1tbsp
Banana 2
Baking powder 1/2 tbspn
Baking soda 1/2 tspn
Oil 1/4 cup
Salt 1/4 tspn
Cinnamon powder 1/2 tbsp
White rose essence 2 drops
Chopped nuts

Mix all dry ingredients.
Mash banana and add oil, essence and warm milk.
Preheat oven at 180 degree for 10 mins.
Grease the moult n dust the flour.
Mix all the dry ingredients with banana mixture.(add slowly and in parts)
Add vinegar. There should be no lumps in batter.
Pour it in greased mould. And garnish with nuts.
Bake it for 20 mins.

Baati

Wheat Flour 3 cup
Suji 1/4 cup
Gram Flour 1 cup
Oil 1 cup
Salt according to taste
Spicy mashed potato
Ghee as needed
Grounded Sugar ( boora)

Add wheat flour, gram flour, suji, salt n  oil. Mix well
Add water and knead a tight dough.
Keep it aside for 15 mins.
Now divide the dough in equal portions. And shape portions in round balls. Press with thumb in the centre.
Preheat airfryer at 180 degrees for 10 mins. Place the batis on rack an bake for 20 mins. ( keep upside down after approx 15 mins) to bake properly.

For potato filling, keep 1 tbsp potato in centre of bati n half cover it. Bake as mentioned above.

Dip in ghee.
Serve hot with dal.

For some churma : break plain batis in small pieces. Pour some ghee n bura.
Serve hot.

Instant Gulabjamun

Bread Slices 3
Maida 1 tbsp
Malai 1 tbsp
Milk 1 tbsp
Oil to fry
Chopped dryfruits (optional)
Sugar syrup

Cut the sides of bread slices
Add malai, maida & milk in bread slices.
Knead it in a soft dough. There should be no lumps.
Roll in small balls. (Add chopped dry fruits in center).
Heat oil in a pan at high flame. Now add roundballs to fry. Turn gas on low flame. While done then soak in sugar syrup.

Chocolate Cake Sponge

Tried Chocolate sponge for first time. It came out quite well. Sharing the recipe.

All purpose flour 1.25 cup + for dusting
Cocoa powder 1/4 cup
Oil 1/2 cup + for greasing
Powdered Sugar 1 cup
Thick Curd 200gm
Chocolate Essence 3 drops
Baking powder 1 tspn
Baking soda 1 tspn
Milk as needed

Sieve apf n cocoa powder in a bowl.
Mix sugar n curd in another big bowl.
Preheat oven at 180 degree for 10 mins.
Now grease the mould with oil. Dust some apf.
Now add baking powder n baking soda in curd.
Start adding apf n coco powder + oil slowly. (Add small quantity of flour then lil oil, mix well with curd so that no lumps are formed. Repeat with all quantity)
Add essence. Add milk if batter is not of flowing consistency.
Pour in greased mould.
Bake for 25 mins approx. Chk if done with toothpick or knife. If comes out clean then its done. Or if batter still sticks on knife then bake for 5 more mins.

Best Out of Waste - Tablemat Made From Newspaper

Made by Esha Jain

Khasta Kachori

After Dashlakshan Parv, its first sunday to enjoy hot Khasta Kachori with Aloo ki Sabji.
Ingredients:
2 cups Maida
1/4 cup Refined oil
1/2 cup Dhuli Urad Dal
1/2 tspn Cumin seeds
1/2 tspn Corriander Powder
1/2 tspn Garam Masala
1 pinch Baking soda
1/2 tspn mango powder
Asafoetida
Salt
Oil to deep fry
Method :
1. Wash n soak the urad dal in water for 2 hours.
2. Mix baking soda, salt and oil into the maida and mix well. Knead the dough with the help of water to make a soft dough. Leave the dough covered for 30 minutes.
3. Grind coarsely soaked dal in a grinder.
4. Heat oil in a pan and put asafoetida, cumin seeds, coriander powder. Roast the masala and add ground dal to it.
5.Mix the dal well with the masala and roast it.
6.Turn off the flame once the dal turns brown in colour. It will be sticky while roasting. Keep stirring continously.
7. Add garam masala and mango powder into the mixture. The stuffing is ready.
8. Now heat oil in a deep pan to fry the kachori. Let the oil
heat.
9. Make smallballs of the dough. Press balls, apply 1-2 drops of water on it and stuff it with 1 tea spoon dal mixture. Close it like we do in stuffed prantha.
10.Press the balls with hands so that the stuff settles down inside it. Now roll the stuffed ball into a flat thick disc with the help of roller.
11. Roll it with light hands, else the dal will come out making holes.
12. Now put these rolled discs into the oil and fry on reduced flame until it gets brown in colour. Fry 3-4 kachoris at one time.
13. Take them out on a plate.
Khasta Kachori is ready. Serve it with aloo ki sabji and green coriander chutney.

Aloo Ki Sabji:

Ingredients:

4-5 boiled potatoes
1 tsp. fenugreek seeds (methidana)
1 tspn cumin seeds
1 tbspn Saunf powder
2 tbspn Coriander powder
1/2 tspn Turmeric powder
1 tspn Red chilli powder(as per taste)
Asafoetida
1/2 tspn garam masala
1/2 tspn mango powder
1/2 tspn Ginger paste
2 Tomatoes
Oil
Salt

Method:

1. Grind the tomatoes in grinder.
2. Heat 2-3 tbspn oil in kadahi. When oil get heated add asafoetida, cumin seeds and fenugreek seeds. 3. When starts to crackle, add ginger paste, corriander powder, saunf powder. Add tomatoes and fry till oil seperates. Add salt, turmeric powder, red chilli powder and mango powder.
4. Add some water and let it boil for 10-12 mins on medium flame.
5. Mash potatoes in big pieces ( dont turn it in paste). Add potatoes in puree and keep stirring. Boil it for 10 more mins on reduced flame. Then add garam masala.
6. Serve hot.
You can garmish it with chopped green corriander leaves.
You can add green chili paste as well with ginger paste.

Caramalised Sooji Halwa

We all like sooji ka halwa. Today I tried it with a new twist and it was superb.


Ingredients:
1cup sooji
1 cup sugar
1/2 cup ghee
dryfruits


Method:
1. Soak the sooji in water.
2. Add ghee in a pan and add sugar.
3. Caramalise the sugar till turn lil brown.
4. Now throw the excess water from sooji and add sooji in pan.
5. Stir and fry to make sure lumps are not formed.
6. Garnish with dry fruits. 
Serve hot.

Pineapple Flavoured Dry Fruit Cake

I tried a cake in Philips Air-fryer for first time. Though not sure how will it be but it came out well.
Ingredients
1 cup Maida
1/2 cup Icing Sugar
1/2 cup Butter
1/2 cup Milk
1/4 cup Milkmaid
1 tspn Pineapple essence
1 tspn Baking powder
1/2 tspn Baking soda
Chopped dry fruits

Method
1. Preheat Air-fryer at 180 degree for 5 mins.
2. In a bowl sieve maida, baking powder & soda and mix it.
3. In another bowl mix icing sugar,  melted butter, pineapple essence and mix it well.
4.  Add milkmaid, milk slowly & mix. Mix all the ingredients to make a batter.
5. Now dust the dry fruits with dry maida & add to the batter.
6.  Prepare the tin mold for baking by greasing with oil on all sides & bottom & dusting with maida.
7. Pour the batter in mold and place it in air-fryer. Bake it for 35 mins at 180 degree.
8. Check with a knife..Ii it will come out clean then its done. Take out the cake & let it cool. Cut it into pieces.

Instant Jalebies

Its raining outside and craving for hot jalebies!!! Now get up and relish your taste buds with instant jalebies...

Ingredients:

1 cup maida
1/2 cup curd
1 heaped tspn baking powder
A pinch orange food colour
Refined to deep fry
2 cups sugar
1 cup water

Method:

1. Put the sugar and water to boil. Reduce the flame and simmer till you get one thread consistency. Remove from fire.
 2. Mix well maida, curd, food colour and baking powder. Add enough water to make a smooth and thick batter.

3. Fill this batter in a piping bag.

4. Heat a 1" layer of refined oil(add 1 tbsp desi ghee if u want) in a flat bottomed pan. The ghee should not be too hot.

5. Pipe the batter in circles. Let the sizzles die out a little and turn the jalebies when firm. Cook on low flame. Fry to light golden brown.

6. Remove the jalebies to a moderately warm sugar syrup and dip a litle and take out immediately to keep it crispy. Serve hot.

Khandavi Made By Me

1. Take 1 cup besan and 1 cup curd. Mix it well.
2. Pass iit through a soup strainer to make sure batter is smooth. Add 2 cups of water.
3. Now add salt according to taste. Add 1/2 tspn lemon juice, 1/4 tspn turmeric powder and 1 tspn cooking oil. Transfer it in heavy bottom pan preferrably with handles.
4. Now cook it on medium flame for 10-12 minutes. Keep stirring continously. Batter will start leaving sides of pan.
5. Now spread it on greased plates. And let it cool.
6. Meanwhile add 1tspn oil in tadka pan. When it is hot then add mustard seeds and curry leaves in it. When it starts to crackle switch off the flame.
7. Now cut the strips of khandvi and roll it. Sprinkle the tadka on rolled khandvis. And add some dessicated coconut or fresh grated coconut on it. Chopped fresh corriander leaves can also be used.

Best Out of Waste- Newspaper Basket

Basket made from newspapers.