Shejuwan Mashroom monchuria:

Mashroom-250 gms(cut into 2 pecies)
Maida-50gms
Cornflour - 100gms
Basin fiour- 25gms
Pepper-1 tsp
Chilli-2nos
Ginger-1tsp(finely chopped)
garlic -1tsp
Onion-1(chopped)
tomato sauce-1tsp
chillisauce-1tsp
Salt-as per u r taste
Oil-to deepfry
Coriander leaves –finely chopped
Dry redchillies-4nos

Method:heat kadai add2tspoil fry Dry redchillies and grind smooth paste this called shejuwan
maida, Cornflour, Basin fiour mix with water make soft batter.
Dip mashrooms in the batter& fry.
Take 3tbs oil in other kadai add finly chopped ginger,garlic, chilli , fry 2mins add
Yougart cook3mins, add tomato, soya, chilli sauces, shejuwan
Next add fried mashrooms &white pepper fried dry
Garnish with with fresh coriander
Delicious Shejuwan Mashroom monchuria ready to serve

Ridge gourd with chena dal (beerakaya koora)

Ingradients

Ridgegourd-1/2kg cut small peices

Onion-1cut small pieces
Chena dal-50gms(soak 15mins)
Ginger,garlic-1/2tsp
Turmeric-1 pinch
Red chilli powder-1heap tsp
Fresh coconut-greated 2tbs
For talimpu:
Dry red chilli-1
Jeera, musterd seeds, Bengal gram-1tsp all together
Oil-2tsp
Salt- to taste
Curry leaves
finlely chopped coriander-1tsp

Method:

Heat oil, add Mustard seeds, Cumin seeds, Bengal gram, Curry leaves and when they splutter pour onion&ridge gourd pieces, chena dal, turmeric, salt and cook soft.add water very little quantity if desire
Add Ginger,garlic, Fresh coconut, Red chilli powder cook 5mins
Remove flame, garnish withfinlely chopped coriander
Serve hot


Ridge gourd pikle(beerakaya pachhadi)

Ingradients

Ridgegourd-1/4kg cut small peices
Green chilli-5
Tamarind-1marble in size
Salt to taste
Oil-1tbs
Jeera (cumin seeds)-1/2 tsp
garlic-5pods
Fresh coconut-pieces2tbs
For talimpu:
Dry red chilli-1
Jeera, musterd seeds, Bengal gram-1tsp all together
Oil-2tsp
Salt- to taste
Curry leaves-1small bunch s
finlely chopped coriander-1tsp

Method:
Heat oil, pour ridge gourd pieces ,green chilli cook till soft
Fry coconut pieces for 2mins, add curry leaves
Blend Tamarind, Salt, Jeera, fried green chilli, garlic , Fry coconut pieces
finally add ridge gourd pieces.
Check taste
Heat oil, add Mustard seeds, Cumin seeds, Bengal gram, Curry leaves and when they splutter pour chytney
Remove flame, garnish withfinlely chopped coriander
Tastey beerakaya pachhadi ready to serve

Nawab ki cabab

finlely chopped carrot-2
finlely chopped beans-10
potato-2
finlely chopped onion-1 big
finlely chopped green chilli-2
finlely chopped casew-3tbs
finlely chopped coriander-hand ful
greated paneer-5tbs
basin-3tbs
salt to taste
black salt-1pinch
vamu-1pinch
chat masala-1pinch
garam masala-1pinch
ginger garlic paste-1 tsp
chilli powder-1/4tsp
Jeera powder-1/4tsp

bread powder- to tapping
oil to fry
lemon-1

cook finlely chopped carrot,finlely chopped beans,potato

heat pan add 2tsp oil fry finlely chopped onion, finlely chopped green chilli3mins add cooked carrot, beans, ginger garlic paste ,chilli powder fry till dry, add black salt,vamu, garam masala, chat masala, Jeera powder fry 2mins add basin 2mins remove .

take into abowl add potato ,2tbs paneer, finlely chopped casew,finlely chopped coriander

add lemon juice mix like dough.
1tbs casew, 1tbs paneer, 1tbs onion, 1tsp lemon juice mix all
Take 1tbs dough keep little amount mixer in it roll a shape like round or egg shape

Roll in bread crumble , fry golden brown in color
Serve hot with tomato sauce
Yummy….. nawab ki kabab ready to eat
Ingredients are heavy taste also rich