1.Take a large mixing bowl.Pour condensed milk,sugar and butter, beat the ingredients well till it become fluffy. Keep it aside.

2. Then in a pressure cooker add salt spread it evenly.Close the lid of cooker without keeping the whistle.

3. Heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.

4. Meanwhile ,Take maida in a bowl .Add baking powder and baking soda. Sieve everything well.

5. Keep pouring maida mixture to the batter which we have prepared in step1.Keep adding milk and whisk it for 2-3 minutes (remove all the lumps from batter).Add vanilla essence.

6. Grease the baking container from all the corners with ghee or butter and sprinkle 1 teaspoon maida into the baking container and spread it evenly to all the corners making a thin layer. 

7. Pour the prepared batter into the container and place it in preheated pressure cooker .

8. Close the lid without putting whistle and bake it for 40-50 minutes (in low flame).

9.Open the lid ,check the cake with knife .If knife comes out clean .Then cake is completely baked.

10. Take out the container from the cooker.Let it cool down for a while then take the cake out of container by separating it from corners with the help of knife. 

Cooker made cake is ready.

Method

1. Dry roast chana dal ,tuar dal,coriander seeds,dry red chillies,cumin seeds,pepper corn,curry leaves till color of dals slightly changes and aromatic. 

2. Let it cool and then grind all of them to make a rasam powder .

3. Then take garlic ,coriander seeds and cumin seeds coarse grin them. 

4. Heat a pan with oil. Add curry leaves, mustard seeds,dry red chillies then add coarsely grind mixture of garlic,coriander seeds and cumin seeds.Saute well.

5. Add tomatoes ,salt,turmeric powder,red chilly powder.Cover the lid to cook tomatoes till turn mushy.

6. Add rasam powder which we have prepared in step 1.Mix and saute for 2-3 minutes. 

7. Pour 2-3 cups of water(maintain a soupy consistency). Add tamarind. 

8. Allow to simmer for 5mins. Add coriander leaves and serve with steamed rice.

An easy, delicious Indian favorite dessert for special occasions which can be prepared in no time for any celebration.

Ingredients 

Method 

1. Heat ghee in a pan.Add sevai and roast till golden brown on low flame.

2. Remove sevai from the pan and keep aside.
3. Heat milk in the same pan or you can use different heavy bottom container.
4. When it comes to a boil, add sugar and sevai.
5. Keep stirring occasionally. Then add condensed milk.
6. Cook till the kheer thickens to the desired consistency. (Keep in mind that it will thicken further upon cooling).
7. Add cardamom powder,raisins,cashews,almonds.
8. Mix everything well and serve hot or chilled.

Note
You can add some saffron soaked in milk to the kheer.

      Most popular Punjabi Chole Bhature.

Chole bhature is a spicy, tasty and a heavy dish. 

                        How to make Bhature

Ingredients for Bhature 

• 2 cups all-purpose flour(maida)

                       How to make Chole Masala 

Ingredients for chole masala

• 1 cup chickpeas (chole/kabuli chana) (soak it in water for 7-8 hours or overnight)
• 1 tea bag( (if you don't have tea bag, then take a white cloth and tie some tea into it)
• 1 potato (optional)
• 2-3 onions(medium)
• 2 tomatoes (large)
• 10-12 Garlic cloves(peeled)
• 2 inch Chopped ginger
• 1/2 teaspoon Cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon Kashmiri red chilly powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon Coriander powder
• 2 teaspoon Chole masala (any brand)
• Salt to taste
• 5 teaspoon Cooking oil
• Coriander leaves
• Whole garam masala(Bay leaves, black cardamom, green cardamom,cinnamon, mace(javitri)


Method

1.Washed the soaked chana and boil them in pressure cooker with enough water,salt along with tea bag and peeled potatoes in the cooker. Allow 4-5 whistles to come. Till then prepare masala.
2. Make a paste of onions put ginger ,garlic add little add and grind it to make a smooth paste.
3. Make a paste of tomatoes ,add green chillies and grint it without adding water.
4. Heat oil in pan ,add whole gram and cumin seeds fry them for few seconds on medium flame.
5. Then reduce the flame to low and add turmeric powder and red chilli powder mix it and cook it for few seconds.
6. Add ginger, garlic, onion paste and cover the lid for a minute.
7. Put cumin powder, coriander powder and chole masala ,mix everything properly. Cover the lid and let it cook for a minute.
8. Add tomato paste ,cover the lid again for a minute.
9. Cook until oil starts to separate .Stir in between occasionally .
10. Put the boiled channa into the prepared masala and mix well. You can add more water to make the curry thin. Cook the recipe for 2-3 minutes and add coriander leaves to it.

Chole is ready. Serve it with hot bhatura.

                     How to make Poha

1. Add poha to a bowl or a strainer. Pour 4-5 cups water and rinse them quickly(Rinse them twice).Drain the water completely .
2. Cover them and keep it aside to soften. Meanwhile prepare the veggies .
3. Heat a pan and roast the peanuts for 2-3 minutes (on medium flame)and keep them aside.
4. Heat the pan with oil.Then add curry leaves, mustard seeds,cumin seeds,fennel seeds,green chillies and fry them for few seconds. 
5. Add sugar and mix it.Add onions and fry until the onions turn lightly pink.
6. Add potatoes and add salt, cook them completely until they become soft. 
7. Then add turmeric powder and red chilli powder,mix it well .
8. Add roasted peanuts and add poha ,mix them properly on low flame.
9. Cover the pan and cook it for a minute.Squeeze lemon juice and garnish poha with coriander leaves.
10. Turn off the flame and serve it with sev. 

            Masala Dosa Recipe | Dosa Batter | Potato Masala

Required Ingredients

For Potato Masala

• 4-5 medium size boiled potatoes
• 10-12 curry leaves
• 1 teaspoon mustard seeds
• 1-2 green chilli(chopped)
• 1 teaspoon ginger(crushed)
• 1 teaspoon split bengal gram(chana dal)
• 1 teaspoon split black gram lentil(urad dal)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon kashmiri red chilli powder(optional)
• 1 teaspoon sambhar masala
• 2 medium size onion (thinly sliced)
• 2 medium size tomato
• 2 teaspoon frozen peas
•  salt as per taste
• 2 teaspoon coriander leaves(finely chopped)
• 2 teaspoon oil

1. Wash rice and urad dal seperately in 2 bowls until the water runs clear and add fenugreek seeds to the urad dal.
2. Soak them seperately for 5-6 hours or overnight in ample amount of water.
3. Drain the water from rice and grind it along with little water. It should have a flowing consistency.
4. Drain the water from dal and grind it along with little water. It should have thick,smooth and frothy consistency.
5. Pour both the batter in one container and mix the batter well, atleast for 2 minutes.
6. Keep the batter in a warm place for fermentation, atleast 10-12 hours or overnight ( the batter has to rise and turn fluffy).
7. When fermentation done add salt and mix it well.
8. Batter is ready.

1. Heat a pan with oil .Then add mustard seeds,chana dal, urad dal saute until dals turns golden.
2. Add curry leaves, green chillies and ginger fry until aroma of ginger comes out.
3. Then add onions fry until the onions turn lightly golden.
4. Add turmeric powder, red chilli powder and sambhar powder mix everything well. 
5. Add tomatoes and salt along with 2 teaspoon of water(if needed).Cook for few minutes until tomatoes become pulpy.After that add frozen peas.
6. Crumble the potatoes and add them.Saute for 2-3 minutes.Add coriander leaves.Set this aside.