• Heat up a deep pan/kadai add thin poha and dry roast until it turns slightly golden-brown and crisp
• Transfer in a bowl
• Deep Fry peanuts, roasted chana, almonds and raisins.
• Drain out the excess oil in a paper towel
• Add approx 2 tbs oil in the same pan/kadai where you roasted poha
• Add some curry leaves
• Add chopped green chillies (as per taste)
  
  
• Add 1 tsp turmeric powder (haldi)
• Add salt as per taste, also add some kala namak/ black salt/ chat masala
• Add 1 tsp powder sugar (or as per taste)
• To this add roasted poha and fried nuts and mix gently

• Make sure the batter is lump free and smooth.
• You can use ghee instead of oil
• The oil should be very moderately hot. Do not fry the fry the Malpua in very hot oil otherwise they will be raw from inside.
• Try to use a shallow non stick pan to fry the Malpua.
• A good malpua is crispy on the edges and soft in the centre.
• The sugar syrup should be very hot when we soak the malpua in it.

Bharli Vangi

Ingredients 

Method 

• For stuffing; take peanut powder, grated coconut, 1 1/2 tsp Garam masala, 1 tsp red chilli powder, 1 tsp Coriander powder, 1 tsp Cumin powder, 1 1/2 tsp Ginger Garlic paste, 2 tbsp tamarind pulp(soaked in hot water), little turmeric powder, coriander leaves and salt as per taste 
• Mix all the ingredients well (do not add water). Keep the stuffing aside 
• Next, wash the Brinjal and pat dry them. Take out the thorns if you are using gavti Brinjal. Keep the stem intact and slit the Brinjal in four equal parts keeping the bottom part intact 
• Stuff it tight with the prepared masala and keep the leftover masala aside(please refer video to see how to cut and stuff the Brinjal in details)
• Repeat the same procedure for rest of the brinjals and keep it aside
• Let’s start with cooking, in a pan or kadai heat 3 tbsp of oil over medium flame 
• Once oil is hot add mustard and cumin seeds, as it starts spluttering add hing, curry leaves and coriander leaves. Frying coriander leaves in oil will give our overall dish a very nice flavour 
• At this stage add onion paste, tomato paste, 1 1/2 tsp ginger garlic paste, 1 1/2  tsp Garam masala, 1 tsp red chilli powder, little turmeric, small piece of jaggery, leftover stuffing masala and salt as per taste
• Sauté them well until oil starts to ooze out 
• Now at this stage add the stuffed Brinjal and sauté them well with the masala for atleast 5 mins.
• At this point add 1/2 glass water or you can also avoid using water if you want it dry.
• Cover it and let it cook for atleast 10 mins. Do not over cook the Brinjal it may turn mushy 
• Once cooked you will notice oil floating on the top of the gravy, garnish it with coriander leaves and your zhanzanit Bharli vangi is ready 
• Serve hot with chapati or rice

Vegetarian White sauce Pasta

Ingredients (1 cup = 250 ml)

For white sauce

For veggies

For pasta

Method:

• In a pan heat some olive oil, add minced garlic and sauté. 
• Now add finely chopped carrot, sauté for about 20 secs then add all bell peppers, broccoli,  mushrooms and boiled corn. 
• Stir and cook until veggies are little cooked but still crunchy. Turn off the flame and transfer them to a plate
• In low flame, heat butter in the same pan and add all purpose flour (maida), stir continuously and cook for a minute.
• Grate about a pinch of nutmeg and saute.
• Pour milk little by little while stirring continuously with the help of whisk, ensure no lumps should be formed to make a perfect sauce
• Stir and mix for about 2 mins and then add grated cheese and salt . Continue stirring and mixing until mixture starts to thicken
• While Sauce is getting ready let’s start cooking the pasta. Take 1ltr of water in a wide pan
• Add salt and vinegar and bring it to boil
• When water start boiling add wheat pasta and cook them until al-dente (cooked but not very soft). For me it took 6mins. To check whether pasta is cooked or not, take one pasta and bite it, if it is little firm to bite it is cooked. If it is too hard to bite, it requires more cooking or you can also cut the pasta into two half’s and check 
• On the other side Sauce is also ready, it took around 10 mins for the sauce to cook
• If you find the consistency too thick add some starch water of the boiled pasta.
• At this stage add veggies, chilli flakes, mixed herbs and crushed/ powdered pepper. Mix well
• Finally strain and transfer cooked pasta straight from the vessel to sauce pan
• Mix well and turn off the flame. 
• Transfer it to serving plate and serve hot 

Notes/Tips:

• We have added vinegar while boiling pasta reason being the acid in the vinegar and the residual heat from the cooking pasta make the noodles more absorbent so they'll really soak up the flavor from your dressing or sauce
• Do not add oil to your pasta cooking water. Oil is said to prevent the pot from boiling over and it may create a barrier while mixing the pasta with the sauce. The general consensus is that it does more harm than good. The best way to avoid sticking pasta from each other is to drain the cooked pasta directly from the pot to the sauce pan.
• Many people rinse their pasta after cooking it. The only thing this does is remove the starch that helps hold and absorb the sauce. Also the flavor of the pasta is washed away. When the pasta is al dente, drain it and directly transfer it to the sauce pan.

White sauce pasta Recipe Step-by-Step with Pictures:

• In a pan heat some olive oil, add minced garlic and sauté. 
  
• Now add finely chopped carrot, sauté for about 20 secs then add all bell peppers, broccoli,  mushrooms and boiled corn. 
  
• 
• Stir and cook until veggies are little cooked but still crunchy. Turn off the flame and transfer them to a plate
  
• In low flame, heat butter in the same pan and add all purpose flour (maida), stir continuously and cook for a minute.
  
  
• Grate about a pinch of nutmeg and saute.
  
• Pour milk little by little while stirring continuously with the help of whisk, ensure no lumps should be formed to make a perfect sauce
  
• 
• Stir and mix for about 2 mins and then add grated cheese and salt. Continue stirring and mixing until mixture starts to thicken
  
• While Sauce is getting ready let’s start cooking the pasta. Take 1ltr of water in a wide pan
  
• Add salt and vinegar and bring it to boil
  
  
  
  
• When water start boiling add wheat pasta and cook them until al-dente (cooked but not very soft).
  
• On the other side Sauce is also ready, it took around 10 mins for the sauce to cook
  
• If you find the consistency too thick add some starch water of the boiled pasta.
  
• At this stage add veggies, chilli flakes, mixed herbs and crushed/ powdered pepper. Mix well
  
  
• Finally strain and transfer cooked pasta straight from the vessel to sauce pan
  
• Mix well and turn off the flame.
   
• Transfer it to serving plate and serve hot