The Food Theory

Aloo Halwa is a popular and delicious dessert made with boiled potatoes, milk, ghee and sugar. It is generally made during festivals. INGREDIENTS Boiled mashed potatoes - 3 Ghee - 2-3 tbsp Sugar - 4-5 tbsp Milk- 1/2 cup DIRECTIONS In a pan add ghee and mashed potatoes and let it roast for 5 minutes. STIR CONTINUOUSLY. When the color changes add milk and sugar. Later add chopped almonds and stir for another 5 minutes. Serve Hot !!!!

Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. In this Recipe of instant dhokla I've not used curd instead I've used lemon juice. DHOKLA = MAJJA NI LIFE INGREDIENTS For Dhokla Gram flour / Besan - 1 cup Semolina / Suji - 3 tbsp Turmeric powder - 1/2 tbsp Sugar - 2 tbsp Oil - 3 tbsp Eno - 1/2 packet salt Water For Tadka mustard seeds 1/2 tbsp sliced green chilies- 3 Curry leaves sugar - 2 tbsp DIRECTIONS Take a bowl, add 1 cup besan and 3 tbsp sooji. To this add 1/2 tbsp turmeric powder, 2 tbsp sugar, 3 tbsp oil and salt. Add water and mix well to get Smooth consistency (like dosa) Lastly add half packet of eno and mix. Grease the steaming tin with oil and pour the mixture into it. Place it in the steamer and cook for 15 minutes. When little cool, cut into squares. For Tadka heat oil in a pan, add mustard seeds, curry leaves and sliced green chilies.Cook for 2 minutes and later add 1 cup water, 2 tbs...

Poha cheela is an instant recipe and is very light and healthy. This cheela is crispy as well as good in taste. This can be made using leftover soaked poha and curd. INGREDIENTS 4 Cup Soaked Poha  1 Cup curd 3/4 Cup Water A pinch of baking soda Mustard seeds 1 tbsp Red chili powder 1 tbsp Garam masala 1/2 tbsp Dhaniya powder (dry coriander powder) 1 tbsp Salt DIRECTIONS Take a mixer and add 4 cup soaked poha, 1 cup curd , 3/4 cup of water ans salt. Grind it to a smooth batter. Add 1 tbsp mustard seeds, 1 tbsp red chili powder, 1/2 tbsp garam masala, 1 tbsp Dhaniya powder and a pich of baking soda. Mix well. Consistency should be smooth flowing. Heat tawa or griddle and brush the pan with some oil. Take s spoonful of batter and spread in circular motion. Drizzle oil arround the edges and cover the lid. Cook until the base becomes crisp.   After 1-2 minutes flip the dosa and cook from another side. Serve Hot with tomato ketchup or chutney. ...

Chutney is a sauce in the cuisines of the Indian subcontinent that can vary from a tomato relish to a ground peanut garnish or mint dip. Ingredients 2 Tomatoes 100 gm coriander leaves / dhaniya 4-6 cloves of garlic 3-4 green chilies roasted cumin seed powder dry mango powder salt water 1/4 cup Directions Grind all the ingredients mentioned above. Alternatively you can also add jaggery / gudd if you want your chutney to be sweet and spicy.  Adding Chopped tomatoes, green chilies and garlic cloves  Adding 100 gm coriander leaves / dhaniya  Adding salt, roasted cumin seed powder and dry mango powder. And grind well.

Gulab jamun is a popular North Indian sweet which is relished by everyone. These are prepared for every party, special occasion and festivals. These bread gulab jamuns are instant gulab jamuns which takes 15 to 20 minutes. Ingredients Bread Slices 8 Milk with Cream 4-6 tbsp Sugar 3/4 cup Water 1/4 cup Cardamon powder 1 tbsp Rose water 2 tbsp Chironji / charoli Oil Directions To make the sugar syrup Mix the water and sugar in a pan. Bring to boil and simmer until you get one string consistency. This would take some around 8 to 10 minutes. Later add cardamon powder and rose water. To make the jamuns Remove the crust from bread slices and chop it into small pieces. Add 4 tbsp of milk and start mushing up the bread slices. (don't knead too hard otherwise the jamuns will become hard on frying) Add more milk into the dough (if needed) to shape the balls perfectly. Grease your hand with oil or ghee and start making balls out of this dough. I...

Ingredients Boiled potatoes - 4 Chopped onions -1 Chopped tomatoes -1 Puffed rice / murmure - 1 cup Green chutney Tamarind chutney chaat masala lemon juice 4 tbsp sev oil 4 tbsp Directions Cut the boiled potatoes in equal halves (vertically) and scoop them from the center using spoon or knife. Heat oil in a pan and shallow fry these equal halves of potatoes till they become golden crisp (medium flame). Take a bowl and add 1 cup of murmure. Add chopped onions, tomatoes, chaat masala, lemon juice and salt. Add sev, green chutney, tamarind chutney and toss well. Place the pan-seared potatoes on a plate and fill them with murmure mixture. Garnish it with sev and coriander leaves.