India have n number of paratha varieties, why because its farming is rich in variety than many other countries. Indians are really good at eating parathas at anytime, whether snacks, breakfast or main course. So they are fond of it too much.
Aloo or potato paratha is shallow fried aloo filled chapatis which is really the boss of all parathas. This came in India very late and came first in Punjab and hence it is very popular in there. This is also known as punjab's special.
You will love it after making it by yourself more. Try using desi ghee or pure clarified butter to make this as that is the main ingredient and we think potato is the main one.

Ingredients:

• Flour 3 cups plus extra for dusting
• Ghee one cup
• Potato or aloo 5 pieces medium size
• Red chilli powder 3/4 tablespoon
• Ajwain 1/2 tablespoon
• Roasted cumin powder 1/2 tablespoon
• Black salt 1/4 tablespoon
• Garam masala 1/4 tablespoon
• Mango powder or amchur 1/2 tablespoon
• Besan 3/4 cup
• Chopped coriander one cup
• Chopped green chilli 2 pieces
• Coriander powder 2 tablespoon
• Salt as per required
• Water as required for dough kneading and potato boiling.

For Garnishing:

• Butter
• Fresh chopped coriander

Procedure:

1. Roast besan on a dry pan for 30 seconds to one minute first so that it will become golden brown.
2. In a high hipped platter or paraat take flour, add roasted besan and salt very little or as per taste( you can avoid adding salt to paratha doughs as they contains fillings which can compensate salt). Mix well and add 1 1/2 tablespoons ghee. Mix little to crumble.
3. Now make a spiral well and add water to it. Knead and add water at times when required to knead a smooth and soft dough. Apply water over the dough and leave for sometime.
4. Wash potatoes very well to remove all the dirt as it is a underground vegetable and boil them in a pressure cooker with 1/4 tablespoon salt to it. So that potatoes will boil fastly and become soft. Wash with cold water and peel.
5. Now in a mixing bowl mash the peeled potatoes very well and add salt as per taste. Add black salt, garam masala, chopped green chilli, red chilli powder, roasted cumin powder, amchur, ajwain, chopped coriander and coriander powder. Mix everything very well. Mix and mash so that consistency of dogh and the consistency of potato mixture will be same.
6. Take a chapati pan or tawa and put over the gas burner. Now knead the dough again twice or thrice.
7. Make loi for making paratha roll. Make a roll and add a loi of potato mixture and seal the roll from all sides to make a loi again. Now the loi is filled with potato loi.
8. As the dough is smooth and of potato mixture consistency it should not get cracks and will be rolled up in a good evenly spread mixture paratha roll. Dust some flour over the loi and roll well with the rolling pin.
9. Now tawa must be hot. Turn the gas to medium and put uncooked paratha roll over it and wait for it to be cooked and turn with the help of a turner or palta(in hindi).
10. After 10-15 seconds add ghee over it and turn again. Add ghee on other side too and turn. Cook well by turning and flipping watching for any uncooked patches and press on the patches to cook well so that cooked part donot get burn due to long waiting of uncooked patches to cook by themselves.
11. Aloo paratha is ready by now. Add a slice of butter over it while serving. Also garnish with chopped coriander leaves if you like it. Tastes best while served hot. Serve with plain curd or raita or lassi too or any non-gravy vegetable or with cutney or with achar. Even we can eat this only, without any complimentary eatables.

Whenever we talk about summer and thirst simlutaneously there comes the thought of shikanji - a summer drink with powerful cooling power. Some says nimbu pani, some says lemonade, some says shikanji. Shikanji is the most common word for this drink. The easy to made within little time drink ever in hot summers is very powerful when it comes to cool down mind and body instantly. Everyone can make it very speedily and get a relief from heat and burning sensation in the summer from loo. This is a remedy to dehydration caused by vommiting and loose motions too. This is very cheap when comes to cost and time.

We call it nimbu pani because generally it is made with nimbu or we may say lemon in english and salt (any). But adding more ingredients make it more relishing, there is nothing like any ingredient is extra as every ingredient has it's special role. I make it by adding sugar, basil seeds, cumin, pepper, mint, chat masala or even amchur sometimes to make it more tangy.
Sugar or any sweetner like honey, jaggery, brown sugar etc. can be used. Black salt or rock salt make it balanced in taste when sugar is added. Mint make it more cooling and give a cool flavour as well. When basil seeds are added it takes more time to make as basil seeds are soaked in water before making it for half hour to get fluffed up and drinkable or eatable. Basil seeds make it healthier than normal version and increase immunity too. Basil seeds are also known as falooda seeds/ tulsi seeds/ sabja seeds and easily available at any prachun/ general store/ even online. This is a super drink during summer and every class people can afford it so with the taste/ flavour and need the ingredients goe up and down too. Everything from sugar to salt can be increased and decreased according to medical condition, taste and need.

Ingredients (for five servings):

• Water 5 glass
• Sugar 5 tablespoons
• Salt 1/4 tablespoon
• Black salt 1/2 tablespoon
• Black pepper powder 1/4 tablespoon
• Roasted cumin powder 1/4 tablespoon
• Mint leaves paste 1/4 tablespoon
• Lemon 3 juicy piece
• Basil seeds 1 tablespoon
• Ice cubes 10-15 pieces (optional)

For garnishing:

• Mint Leaves one-two leave for each glass to be served
• Black pepper 1 tablespoon
• White salt 1 tablespoon
• Lemon one or two slice for each glass to be served

Procedure:

1. First of all soak sabja seeds in water for half an hour and strain them in a container.
2. Now take five glass water in a jug. Water can be cold as well as normal, I preffered normal water as it is easy to dissolve sugar in normal water rather than cold water.
3. Add five tablespoon sugar to this and stir with the help of a electric beater or traditional beater or you may use spoon to dissolve sugar.
4. Once the sugar get dissolved add both salt and stir well.
5. Now add mint paste to the mixture.
6. Now squeeze lemons in a bowl with teh help of a squeezer and remove seeds of lemon manually or with the help of a sieve. Lime can also be used instead of lemon.
7. Now add lemon juice to the solution in jug. and stir once.
8. Add roasted cumin powder. Cumin can be roasted on a hot tawa\ pan and used without powder with a little mashin on handa only but the powder is better due to it's thin texture and classical aroma.
9. Add black pepper to the solution and stir very well.
10. Strain the mixture with the help of sieve and add sabja seeds over it as per taste. Lemonade is ready.
11. Now, for serving, in a plate mix one tablespoon black pepper and one tablespoon salt and take a glass and wet the glass linning with a lemon. Now put the glass upside down over the mixture so that the mixture sticks over the linning.
12. Add 3-4 ice cubes to the glass. Now pour the mixture in the glass and put lemon slice on it's linning by making a small cut in the lemon slice. Also garnish with one or two mint leaves. One lemonade serving is ready, you can repeat the process for all servings.

A pancake is a flat cake which is thin and round usually which is made up of a starch base batter by using egg, potato, butter, banana too. As I am vegeterian I prefer things purely veg so I will be making a banana pancake instead of egg pancake. This is really awesome dish for any occasion and a sunday breakfast too. You can try this on any day and its easy as well as fast to make.

Ingredients:

• Maida or all purpose flour 2 cups
• Atta or wheat flour 1 cup
• Banana 1 piece
• Milk 1 cup
• Baking soda 2 pinch
• Baking powder 1/3 tablespoon
• Powdered sugar 1 cup
• Vanilla esscence 3-4 drops optional
• Butter 3 tablespoons

For garnishing:

• Dry fruits grated
• Honey or nutella
• Banana

Procedure

1. Take a mixing bowl and add all purpose flour, atta, powdered sugar, baking soda, baking powder to it. First mix these properly with the help of a whisk.
2. Now add butter to it and mix to make crumbled mixture. Add vanilla esscence to it.
3. In another bowl add a peeled and choped banana and mash it with a small whisk or you may try spoon or fork too. Mash it properly. You can grind it too.
4. Now add milk to the mixture so that it will have the consistency of a batter.
5. Take a non stick pan and put it on gas burner to heat it.
6. Now with the help of a laddle pour it on the pan in sets it will spread by itself no need to touch it to give shapes as it will ruin the pancakes shape and taste both.
7. You will see bubbles occuring over the pancake, once it stops occuring turn the pancake.
8. Cook until golden brown on both sides. Pancakes are ready.
9. Garnish with banana, nutella and nuts of your choice. Serve hot with coffee is best.

Tips:

• You may use peanut butter too instead of nutella or honey to serve it's yum that way too.
• Once you pour the batter over pan to make pancakes donot touch it to spread or give shapes as it will ruin the texture and hence the taste of pancake.

Indian variety of roti and parathas are so vast that you can never end in particular number. India is a country rich in culture, tradition, race, clothings and food too. So different people will like different meal in their own way according to their taste, likeness and comfort too.

People like to have parathas in India and different states have different way of having it, one of northern parathas is this layered paratha which is triangular in general, but can be made in any shape as per interest.

This is a fat rich recipe as it contains ghee or oil or butter, I prefer pure ghee( pure clarified butter). Ghee is pure fat you can substitute this with oil or vegan oils too. But using generous amount of ghee will make these delicious.

Ingredients:

• Flour 4 cups
• Ghee 1 tablespoon+ as required to cook
• Water as required
• Salt 1/3 tablespoon or as per taste

Procedure:

1. Take flour in a high hipped platter or paraat and add salt to it as per taste.
2. Add one tablespoon ghee to it and mix propelry.
3. Now make a spiral well in the centre of flour and add water to it. Mix and knead and add more water if required.
4. Knead to get a dough consistency and put aside by applying a layer of water over it for sometime.
5. Afer five minutes put tawa or roti pan over gas burner and simmer.
6. Knead the dough again once or twice and pinch a ball sized dough out of it to make loi.
7. Over a rolling board with the help of rolling pin make round roti dusting flour too whenever and wherever needed.
8. Aplly ghee over roti and fold it in half( semi-circle) and again apply ghee over semi circle uncooked roti and fold it in half making a quarter circle.
9. Now dust this with flour on both sides and with the help of rolling pin flatten this quarter circle roti and you will get a triangular shape.
10. The tawa or roti pan must be hot till now put the triangular roti over the tawa and keep gas on full.
11. Wait for the roti to partially cook on one side so that wetness of dough is not showing over teh surface which is on tawa side and flip it on the back.
12. After ten to fifteen seconds apply ghee over it and flip it as now the other side is also cooked. Apply ghee on this side too.
13. Check the paratha on both sides if cooked or not like a paratha appearing spotted with brown patches which is the sign of cooked paratha or roti.
14. When cooked put on platter to serve. When cooked you will see layers in the parathas automatically formed. This happened because we applied ghee and generous amount of ghee will make it happen easily.
15. Make more parathas by repeating the process after loi making.
16. Serve layered parathas with curd or chutney or raita or pickle or if some gravy veggies then it's best.

Tips:

• Donot use unmelted ghee as it will make ghee to melt later and parathas will become too wet of ghee that everything will become difficult to handle parathas on rolling board and pin due to ghee everywhere.
• For easy layers apply ghee on the whole surface.
• For proper cooked parathas keep them thin.
• Check our breakfast recipe too for it's variation (Link).

Well here biddi doesnot mean cigarete, that is just a name given because of its appearance. Yess they are folded and looks like a biddi or cigarette and it's totally healthy and cute too, we can definitely say that. This is something very special from the deepest roots of rajasthan as I have a strong link to marwar I know it's real place and value for marwari cuisine.
These are thin and one side cooked chapati easy and delicious. Believe me once eaten you will more and more as they are thin, short and tasty.

Ingredients:

• Wheat flour or Atta 2 cups
• Salt as per taste
• Ghee two tablespoons
• Ghee to apply

Procedure

1. First of all take a high hipped platter and knead a dough by mixng atta, salt, ghee and adding water to it.
2. Now take two very small one spoon sized loi and apply ghee on one side of both.
3. Then join them from the ghee applied side to make a single loi
4. Now as the ghee is in this made up loi of two lois you have to apply flour on the sides of this loi and roll a round chapati like a normal loi.
5. If you loose the separatedness of two lois please open the rolled chapatis and apply more ghee in them so that they can be easily separated later after cooking to make biddis.
6. Now as this will be very thin due to small lois we took, they have to be cooked over tawa only, so heat griddle or tawa(non-stick preferrable) on a medium flame and place the chapati over this.
7. Now try to cook this over tawa only and if you are not able to for any reason you can cook this over gas flame too.
8. Cook both sides and remove from tawa or gas. Now as shown in figure above you need to separate the chapati and apply ghee on the raw look side.
9. Fold the chapati in half and roll it like a cigarette or biddi. That is why we call them biddi.
10. Serve hot and enjoy.

Coming to breakfast all over the world people prefer bread or in India it is also called double roti. A double roti is a food or meal for a poor person in India while a posh breakfast for a rich one.

Bread is solution to every question as it can be stored more time that chapati and easily available in market everywhere but if there is some healthy way to consume it then it is always a homemade.

Ingredients:

• Whole wheat flour( gehu ka atta used ofr rotis or chapatis) 3 cups
• Water 1 1/4 cups
• Instant yeast 1/3 tablespoon
• Salt 1/3 tablespoon
• Sugar 1 tablespoon
• Ghee 2 tablespoons
• Curd 2 tablespoons
• Milk as required (optional)

Procedure:

1. Take a bowl and mix flour and salt in it.
2. Take small bowl and add instant yeast and sugar ot it, add 1/2 cup of water. Mix well.
3. Add the yeast and sugar mixture to the flour and salt mixture.
4. Add sugar, ghee or oil or butter and curd to this. Mix everything very well and knead the dough by adding water at times required to make a smooth and soft dough. This should be little sticky.
5. Apply water over the dough surface and keep in a separate large bowl so that it can risen well. Cover this with a kitchen towel for 35 minutes.
6. Uncover after 35 minutes and knock out the air with hands. Knead again little.
7. Make a log of the dough and fold the edges under the inner sides.
8. Grease a loaf pan with butter or ghee or oil and put the dough log inside it. Cover again and leave for 45 minutes to 1 1/2 hours to risen again.
9. Now score the top of dough log with a blade or sharp knife. Also simultaneously preheat the oven at 220 degrees celsius for 20 minutes.
10. Bake in the oven at 220 degrees celsius for 20-25 minutes by covering with aluminium paper after it becomes brown from the top.
11. Once the bread has formed a crisp golden crust. Transfer it to a wire rack and allow to cool at room temperature.
12. If it is fully bake and you tip the base of the bread then it makes a hollow sound.
13. Do the slicing. Cover and store at room temperature for up to 3 days and for a week in the fridge.

Marwari is the term used for many businessmen but it is really an adjective only in real this is a tag for the people belongs to marwar which was found by rathore house of rajputs in Rajasthan near jodhpur, you can say it includes nagaur, jodhpur area mainly.
So in this recipe we are going to make a Rajasthani flat bread which is known as battiye as this is inspired by batti. Battiya are filled with ghee like batti and made over tawa only not over the flame although you can make this over flame but that is only for your convenience.
This is also one of fat rich flatbread as this is made by filling ghee, but this can be eaten in daily life as people in marwar are very hardworking so they digest these kind of dishes or flatbreads there very easily.
A little ghee is an essential for a body in daily life so this is good for health after being rich in fat.

Ingredients:

• Wheat flour or Atta 2 cups
• Salt as per taste
• Ghee two tablespoons
• Ghee to fill and apply

Procedure

1. First of all take a high hipped platter and knead a dough by mixng atta, salt, ghee and adding water to it.
2. Now roll a round chapati and brush this with good amount of ghee now fold it from all sides leaving a gap in between making it pentagon or hexagon in shape. Keep in mind that you have to aplly ghee in every fold to make a thin layer of ghee in them.
3. Now you will get a pentagon or hexagon loi only which you have to roll again.
4. Roll it again donot worry about spilling of ghee and it get stick over rolling pin or belan or anywhere, as it is worth the taste we will get atlast.
5. Heat a skillet or tawa and keep it on a medium flame. Now place the rolled battiya over tawa, keep in mind the side where we left gap by making folds should not face tawa.
6. When one side is half or more cooked turn it and wait for it to get cooked. When this side is completely cooked turn it again and aplly ghee on the half cooked side we left.
7. Now turn it for one more time when it is cooked and remove from flame in some seconds.
8. Battiya is ready, eat battiya with any veggies as this is also maid instead of chapatis too sometimes.
9. They are best when served hot.

The word dalgona is greek word for korean coffee. This is my everyday's normal coffee during breakfast but the difference is its caffiene amount, dalgona contains high amount of caffiene, so it should not be taken by pregnant, breastfeeding women, diabetic, bp and other caffiene restricted patients as well.
Suddenly this was so trending too and it made me to make it and I am a caffiene lover so I really loved it.

Ingredients:

• Coffee 2 teaspoon
• Sugar 4 teaspoon
• Milk 2 cups
• Water one or two tablespoon

Procedure:

1. In a broad mug take two teaspoon coffee and four teaspoon sugar. Add one tablespoon water to this and with the help of coffee stirring machine ( you cna use hands if you donot have coffee stirring machine, in that case use spoon to stir with hands but it will be highly tirring to stir upto 8-15 minutes continously )stir the coffee and mixture for 2 minutes continously.
2. The above process is to fill air insie the coffee sugar mixture as air will get inside the mixture this will get fluffed up and creamy texture will come.
3. So now the coffee is converted into creamy substance add this to milk. Milk can be hot or cold according to your mood, taste or need. So in a coffee mug take hot milk for hot dalgona coffee and cold milk for cold dalgona/ dalgonah coffee and add two table spoon of the coffee creqam above this.
4. Stir the whole solution to mix the cream of coffee and drink well.

What could possibly be the answer when we are talking about world's best and hottest drink. It's tea definitely. One solution to every problem escpecially in Asia and specially in India then. Whenever there is a problem like mood off, headache, fever, etc. people prefer to drink tea as a mood recreater.

Ingredients:

• ginger 1 inch
• cardamom 1 piece
• tea leaves 1 1/2 teaspoon
• sugar 2 tablespoon
• milk 1 cup full fat
• water 1 1/2 cup

Procedure:

1. Take a tea pan and add one and half cup water to it.
2. In a mortar pestle first crush cardamom and add to water.
3. Now in the mortar pestle add ginger and crush it properly like a paste. Add this to the water in the tea pan.
4. Now place the pan on the burner and let it come to boiling point. When it starts to boil simmer the gas.
5. Add one and half teaspoon tea leaves to the solution.
6. Let the water solution be somewhat less by simmering it for one or two minutes. as we are making tea for two serving so half cup water should evaporate during whole process.
7. Now add one cup milk to this. try adding two-three spoons extra as some of the tea is absorbed in the tea leaves too and some get evaporate while we let it boil for a good taste.
8. After adding milk the solution will become calm not so boiling (if it not hot milk). If you donot have full fat milk then replace half cup water with milk for low fat milk.
9. After a while when the solution starts to boil again add sugar according to taste. And let it boil for three waves to come up and down while stirring on every wave.
10. Now switch off the flame after third wave and sieve the tea in two cups while discarding the tea leaves, cardamom and ginger paste left in the sieve.
11. Serve the tea hot for best taste and effect.

You can serve tea with biscuits/ cookies as this is the preffered combination in daily routine. Click for our next recipe for healthy and tasty homemade cookies.Tea can be served with bhujia, samosas and kachori if you are a spicy and salty lover. Prathas, vada and fritters can also be eaten with tea very fondly.

Everyone cooks chapati in India on daily basis especially in northern India. It's a dialy life task and part of every women there. Making good chapatis is big task and that too soft chapatis. Making soft and round chaptis is a dream for many girls and a big challenge too.

To serve pretty fulkas or chapatis in daily routine is out of reach for many people in their families specially when it comes to joint families where elders demand a perfect fulka hot and soft that too served on time.

To solve this problem here is the recipe of chapati or roti a daily life food from every north Indian specially. This recipe includes everyting needed to do to make soft and tasty rotis.

There are some tips too to make chapati or roti prefect.

Ingredients:

• Wheat flour
• Water
• Ghee or oil optional
• Salt

Procedure:

1. Take a high-hipped platter(paraat) sieve wheat flour( required amount).
2. Now add salt as per taste or even you can avoid salt but it will make the floor sticky initially( which really doesnot affect our end product in looks and softness).
3. If you want to add ghee or butter add one or two teaspoon ghee and mix well the flour.
4. Take water in a bowl. Now make a spiral well in the flour and pour some water in it.
5. Mix water with flour so that water gets fully absorbed in the flour giving some dough and put this partly made dough separately in the paraat only.
6. Repeat until whole flour gets wet with water and absorb water, we got dough with a tight consistency.
7. Now the dough is not well knead but yes wet and tight. So add all parts of lour to each other and mix and knead.
8. This is not so soft so knead it either by adding some more water if it's hard to knead or by taking water in hands making hands wet enough to knead dough spreading in the paraat and folding.
9. Spread and fold the dough in the paraat by wet hands again and again simultaneously wetting hand in the water bowl.
10. If the dough feels soft and there is no dry flour in this dough stop taking water and knead again.
11. Knead th dough properly for five minutes and put aside by applying a water layer over it for five minutes.
12. Now take the dough and knead again for once or twice.
13. Take a pan or tawa and put it on gas burner.
14. Pinch a small ball size amount from dough and roll in palms making it round and then flat making a loi.
15. Take a rolling board and rolling pin, put the loi over rolling board dusting some flour in it and roll the loi with the help of rolling pin in round shape chapati.
16. Make sure chapati is not too thick at any part or too thin at any part as in case of too thick it can be left uncooked and in case of too thin it will become too crispy or burnt even.
17. Now put the chapati on the tawa which in my opinion becomes hot enough for a chapati to be cooked.
18. Take another small sized ball amount from the dough and doing this all again while taking care of earlier chapati.
19. Turn the chapati on its back when the color of dough become darker then it's original color and you can see some brown spots when it is turned.
20. In next some seconds this chapati will become same on the flipped side too so take it off from he tawa and cook on the gas flame for some seconds so that it is well cooked.
21. While doing this just keep in mind that to make soft chapati cook for more time on the second flipped time.
22. Hot and soft chapati is ready. Apply ghee to the chapati when it is hot.

Tips:

• Add ghee to the flour if you donot have enough time to knead and leave dough for some time.
• Add salt so that dough will not be sticky.
• If the dough is too tight add some water or knead it more with watery hands.
• If the dough is too wet knead more and more it will be ok atlast. But it is not getting correctly knead add more flour and knead more.
• Kneading is the key for soft and easily cooking chapatis. Little efforts in starting is better than bad end reault and hard work in fornt of heat whole time.
• Donot take too much flour while rolling the chapati as this make chapatis hard and will give a taste of flour too while eating.
• Making round chapatis is not so easy but practice makes everyone perfect so try and try again. As a beginner try by rolling once and turn to diagonal side and repeat until get a round shape.
• Adding ghee to hot chapatis make them more soft and not so hard later too.

Naan is not a normal platter in any indian house though it is a choice but we eat it randomly on occasions like bithrday weddings anniversary parties etc,
Rotis cannot cover naan on occasions everyone loooks for naan in indian parties.
Naan is a very special bread in every indian homes as we visits for this to restaurants so it would be an adventure like evnet tp make it at home

Ingredients:

• All purpose flour or maida 3 1/4 cups
• Salt 1/3 tablespoon
• Lukewarm water 1 cup
• Sugar 1 tablespoon
• Dry active yeast 1 tablespoon
• Lukewarm milk 1/3 cup
• Plain curd or yogurt 2 tablespoons
• Ghee or oil 3 tablespoons
• Kalonji or nigella seeds 2 tablespoons

For Garnishing:

• Chopped coriander
• Salted or unsalted butter 3 tablespoons
• Chopped garlic 2 large cloves

Procedure:

1. Take flour in a bowl and add salt to it. Mix well
2. Take lukewarm water another big bowl and add sugar and yeast to it. Let the yeast active for ten minutes. After or in ten minuted it will become frothy and bubbles will come up on the top.
3. Add lukewarm milk, yogurt and oil or ghee to it. Now add the flour and mix properly everything.
4. Now you will get a sticky dough so donot make it dry by adding more flour but it should not be too sticky to pick up. Means it should be a sticky dough not a tight batter.
5. Knead it for two minutes so that it will become smooth. NOw grease a bowl with ghee or butter or oil and put the dough in it. Cover it with the kitchen towel.
6. Put in a warm place for one to one and a half hour so that it will rise.If you live in a colder place preheat the oven for sometime and turn the oven off and then put the dough bowl inside the oven so that the warmth of oven can help in rising the dough properly.
7. Now after one and a half hour the dough will rise to almost double of its original size.
8. Knock out the air out of it by punching it with hands little.
9. Now grease your palms with oil and make lois out of dough of equal parts and again cover them for 20 minutes to rest.
10. Add grated garlic to the butter so that it will become filled with the smell of garlic. You can also add garlic to butter after crushing in a mortar pestle for better taste.
11. On the gas burner put tawa( made of cast iron preferably) on medium to high. Take a loi apply oil or ghee to it and roll it into an oval shape or any shape you want your naan in. You can also oil the rolling pin if you find it difficult to roll. Generally I would recommed stretch more with hands only and roll less with rolling pin.
12. Apply little water on the surface of naan and put naan on the tawa keeping wet side over the tawa. Now add some kalonji over the naan and wait for its cooking.
13. Now you will see bubbles over the naan in sometime when it will be cooked from one side.
14. With the help of a tong, remove the naan from tawa, flip and cook directly on the gas flame. Cook for 15-20 seconds so that you get a golden crown color on both sides.
15. Now after naan is cooked well apply garlic butter we made over it with the help of a brush or spoon. If you want simple naans donot apply garlic butter just apply simple butter instead. Serve these homemade garlic naan with dal makhani or butter paneer or pudina chutney.

After thandai there comes this exotic drink which have all flavors and taste, color and contrast, love and aroma, theme and dream. It's really a dreamy drink which allows body to cool down as well as feel warm up ready instantly for an adventure. I will say this is Indian red bull or it's a different boost then the market's boost energy drink. India is a plcae which is rich in culture and hence everything and we may say beverages and drinks too. So little resipes chaneg for a big eatable item and it can astound you in anything from taste to color and looks too.

Chandan means sandalwood in english. Chandan is a hindi word and this is a wood especially used for lord shiva's prayers and his tilak as lord shiva donot admire kumkum so chandan is used to tilak him. There are certain chandans sold in the market in different forms( wood, paste or powder) and different colors( red, white or brown). Various chandans come in powdered form are for beauty purpose only and contains very toxic elements which are not edible at all so using them for this recipe will be stupidity. Also tilaks chandan are also available which contain certain amout of kumkum which is used for kanhan or lord krishna's prayers as well as other tilaks which are also adulterated hence these are must not buys for our recipes. Kindly search for an edible chandan powder or paste for this recipe. This is a love drink used so many times in wedding occasion to offer to bride and groom too as a starter for theri wedding dinner as it really works due to its aromatic aura and wonderful taste. You would definitely like this drink when made with love and honesty. This can also be a surprise drink for valentine's day. I would always prefer non alcoholic and non intoxicating drinks for my love and family.

Ingredients:

• Warm water 6 cups
• Milk chilled
• Water 1/2 cup
• Saffron 10-15 strands
• Almonds 2 tablespoons
• Cashews 2 tablespoons
• Kishmish 2 tablespoons
• Pistachios 2 tablespoons
• Walnuts 2 pieces
• Poppy seeds or khus khus 2 tablespoons
• Sugar 4 cups
• Edible sandalwood powder or pure paste if available 100 grams
• Cardamom powder 1/4 tablespoon

For garnishing:

• Kishmish splitted in two pieces 2 tablespoons
• Saffron 3-4 strands

Procedure:

1. Take a bowl and add 4 cups warm water to it. Put sandalwood powder in it and stir well.
2. Take another bowl and add 1 cup water to it. Add all dry fruits and khus khus to this.
3. Leave both bowls covered overnight.
4. Next day take a pan and add water to it. Put saffron or kesar in it. Put the pan on gas burner and wait upto boiling water. Now when it starts to boil turn gas to medium. Stir occasionaly until water becomes half or lesser.
5. Now leave this kesar solution aside and take sandalwood solution left overnight. Strain it through a thin cotton cloth in a cleann bowl.
6. Take a grinder and add all the content of dryfruits soaked bowl alongwith water. Add cardamom powder and sugar too.
7. Cover the grinder lid and grind well.
8. In a blender put the mixture grounded, saffron water and chandan water. Blend all properly.
9. Chandan thandai concrete is ready and it can be stored in refrigerator upto ten days.
10. To serve this thandai, take a glass put four tablespoon of chandan thandai concrete in it and add chilled milk( you can also take water or half water half milk but I prefer milk for better taste and impact).
11. Stir this very well and put kishmish and kesar over it for garnishing. While kishmish will give a good feeling during drinking this thandai kesar is used for good look.

Benefits of chandan thandai:

• Anti-inflammatory properties of chandan or sandal makes it very powerful to stop ageing.
• It can be consumed to get relief in joint pains.
• Walnuts and poppy seeds are highly effective for brain and joints again so consuming this drink will help in forgetting issues.
• It is helpful in strength increament.
• This drink is immunity booster(very effective) too.
• This drink helps in increasing libido.
• This is helpful in increasing skin complexion.

This is one of the type of roti or chapati or bread named after its method to make it. There is a type of machine used to make it, the cylinderical earthen machine inside which this roti is made. In India and Pakistan this bread (roti) is quite famous. In almost every restaurant you can find this in general menu as it is very common in there.
People are fond of this chapati and they prefer it sometimes over other breads too like naan, bhatura, etc. This is healthy as well as tasty and can be eaten in any seaon and on any occasion.
This roti is a big yes by every chef for the big days menu as this can be easily made in bulk and hence it is easily available and easily made bread.
You donot really need that earthen pot to make it if you donot have it, it can be managed to make it on tawa or cast iron skillet.

Ingredients:

• Whole wheat flour 2 cups
• Salt as per taste
• Oil or ghee 1 tablespoon
• Water as required to knead
• Ghee to brush the rotis

Procedure:

1. First take ahigh hipped platter or paraat and sieve the whole wheat flour in it. Add salt and mix well.
2. Now add ghee or oil as moyan and mix slighlty. Now mix 1/2 cup water to it and gather the mixture to begin kneading.
3. Knead the dough to make it smooth and soft. Let it rest for five minutes.
4. Now knead a little again and make small to medium sized balls.
5. Put a rolling board and flatten a dough ball, sprinkle some flour on it. Roll it into a small to medium sized round roti and brush water over one side.
6. Heat a cast iron griddle or cast iron(no non-sticks please) tawa from medium to high. Now put roti over it, make sure the side we apply water over should stick to the tawa.
7. As we put roti over tawa after that bubbles will appear over roti(from small to large bubbles both).
8. Cook the roti for about one minute on a low to medium flame.
9. Now turn the tawa upside down on the flame, carefully please, on a low to medium flame so that roti would not get burn. Move tawa according to roti's raw area so that it can be cooked evenly.
10. The watered side of the roti has been cooked.Now the tava will have a few bits of cooked roti scrape it off.
11. Serve tandoori roti with or without butter as per peference.

Sharbat is one of the oldest non-alcoholic drink admired by almost everyone. Although the origin of sharbat is Persia and many persian books from 11-12 century mention about sharbat, but sharbat was introduced in India by mughals during 16th century. The term comes from the Persian word sharbat, meaning a drink of sugar and water. This in turn came from shariba, "to drink". By the late Middle Ages, the Arabic word sharāb  had come to mean "alcoholic beverage" and the alternate form sharbāt and its Persian and Turkish variations, sharbat , and şerbet respectively, took on the meaning of a sweet non-alcoholic beverage

Different types of sharbat are availbale in market but rose sharbat or rose syrup is most adored. Roses are among the most fascinating flowers in the universe, best for their tempting aura, beauty and no doubt fragrance. And this drink prepared with roses come out super delish and mind refreshing. But when it comes to homemade everything in market is taken otherwise as now there is nothing we cannot make at home with better quality and better taste. And the best thing is purity and trust we have on ourselves rather than market's adulterated items. So what can be more relishing than a homemade rose syrup which we can make anytime and drink anytime as it can be stored for a good time.

Ingredients:

• Water 5 cups
• Sugar 5 cups
• Black salt a pinch
• Lemon 4 piece
• Green Cardamom 4 peice little crushed
• Rose petals 35
• Mint leaves 20-30
• Tulsi/Basil leaves 20-30
• Corriander leaves 1 cup chopped
• Amchur powder 1 teaspoon (optional)

Procedure:

1. Wash the rose petals thoroughly thrice or more times with water so that dirt and impurities gets removed.
2. Now put them in a large sieve to drain excess water. When the rose petals get dried then crush them with a mortar pestle or you can use hands if you do not have mortar pestle.
3. Clean the beetroot very well as it contains roots and dirt it can ruin the taste of rose syrup if dirt will remain with it. Now chop it into small pieces.
4. Clean and cut the green coriander too again keeping in mind to remove the dirt and bad leaves for the same reason as of beetroot.
5. Put a pan on the gas or stove or electric burner and pour 2 cups of water into it. When the water gets boiled, turn off the flame and put the rose petals into it dipping them completely in water.Now cover the pan and leave it aside for 5-6 hours/overnight so that water will absorb the rose essence properly.
6. While doing this, in a blender put the beetroot pieces, chopped coriander, mint leaves, tulsi (basil) leaves and one cup water. Blend them into a fine paste.
7. Transfer this paste in a pan and put on the burner. Stir it for 2-3 minutes so that raw taste of leaves and beetroot goes away. After doing saute for 2/3 minutes turn off the flame and put the paste to cool down completely.
8. Take 5 cups of sugar in a pan and put two cup of water and boil it so that sugar dissolves properly.
9. In the meantime take the green cardamom and make a powder of it with a mortar pestle or you can use one teaspoon cardamom powder too but in that case the smell goes off which is the main reason we are taking everything fresh and blending. Now put the cardamom powder in the sugar water solution we are preparing.
10. When the sugar dissolves turn off the flame and remove the pan form burner to cool it. Sieve it if you used mortar pestle for powdering cardamom as that must have left cardamom covering threads and seeds little uncrushed which can later convert into syrup mood ruiner.
11. After six hours strain the leaves and beetroot paste through a large sieve into a clean bowl and through the pup left.
12. Strain the rose petals through the sieve and in the same manner squeeze the rose petals in the same bowl and remove the rose petals.
13. Add this mixture to the sugar syrup we made. Mix everything very well.
14. Now cut the lemons and pour the juice into it after sieving. Mix it again very well.
15. Sieve the whole mixture for anything left and put this in a glass bottle.
16. Concentrated rose syrup or gulab sharbat is ready to store in the refrigerator. This can be stored for one month approximately.
17. For one serving take one tablespoon of syrup in a glass along with water add a pinch of black salt and 5-6 ice cubes as per needed.
18. You can also add amchur powder or anar/pomegranate juice etc to the syrup as per your taste.

Pickle is the best complimentary part of Indian cuisines, and when it comes to punjabi and rajasthani pickles there is no match.
So lets make this rajasthani pickle which is a great source of goodness too as kair is very beneficial when it comes to lots of diseases and ailments too.Kair is very beneficial in diabetes, joint pains, immunity, cholestrol,etc.
This is hot in taseer, normally pickles are considered as hot due to their masala contents but kair is itself so hot in taseer.

Ingredients:

• Kair 250 gram
• Mustard oil or sarso ka tel one cup
• Red chilli powder one tablespoon
• Fenugreek seeds or Methi dana one tablespoon
• Fennel or Saunf crushed one tablespoon
• Rai or mustard seeds 1 tablespoon
• Amchur 1/3 teaspoon
• Salt as per taste

Procedure

1. You need to start one day earlier, the night before soak kair in salt water for 6 hours atleast.
2. Next day remove water from kair and let them dry over a dry cotton cloth.
3. After kair is moisture free(important) heat a heavy bottom kadhai and put mustard oil in it.
4. Heat oil for three minutes or atleast when smoke will come out of it.
5. Now put the oil aside to get cool down, menawhile take another kadhai and dry roast fenugreek, rai and saunf.
6. In the next step the choice is yours either you can blend the roasted fenugreek, fennel and mustard seeds to a mixture or keep them like that.
7. Mix all the roasted and unroasted spices. Add kair to them.
8. Atlast add oil to them and stir them for sometime to get mixed well.
9. In the beggining you will think it is not getting mixed properly but after sometime it will get mixed properly.
10. Fill the achar in a dry glass container so that it will not moistened and rot.
11. If placed in fridge it will long last for a year too.