Masala Cracked Wheat

Prep Time : 10 mins
Cooking Time : 15 Mins

Ingredient :
Cracked Wheat : 1 cup
Ginger : 1 tbl spoon
Garlic : 1tbl spoon
Tomatoes : 1/2 cup chopped
Onions : 1/2 cup chopped
Capsicum : 1/2 cup chopped
Green Chilli : 2 ( slit)
Red Chilli : 1/2 tbl spoon
Turmeric : 1/2 tbl spoon
Slat to taste
Green Peas : 1/2 cup
Cumin Seeds : 1/2 tbl spoon
Ghee : 2-3 tbl spoon
Green Coriander

Prep :
In a wok add 1 tbls spoon ghee and cook on low flame , add cracked wheat and cook till golden brown .

In a pressure cooker add remaining ghee , add cumin seed cook , once done add ginger , garlic , onions and cook , after 5 mins add capsicum , and green peas and cook , finally add tomatoes and cook with closed lid for 5 mins , add all the powder masala and salt and cook.
Add cracked wheat and then add 3 cups of water and put a pressure cooker lid and cook for 2-3 vessel and then serve hot with coriander .

Tiranga pulao

Prep Time : 45 mins
Cooking time : 1 hr

Ingredients :
Rice : 500 gms
Spinach : 1 cup shredded
tomatoes : 1 cup chopped
coriander leaves :  2-3 table spoon
onions : 1 cup chopped
nuts for garnish
salt to taste
ginger
garlic
garam masala
Dry Masala :
1 tsp whole cloves
3 to 4 bay leaves
2 green cardamom pods
4 black cardamom pods
1 tsp black peppercorns

Prep :

Cook rice in a rice cooker ( normal white rice ) and keep aside and divide in 3 portion .

Green Portion :
 take shredded spinach , add ginger , garlic and grind . and make a paste
In a wok add oil and add all the dry masala  and cook , add grinded spinach paste and cook for 5 mins , add salt ( according to that portion ) , chilly powder , garam masala and cook well . add cooked rice of one portion and keep aside .

Orange portion : Take a wok and add oil  and add chopped  onions and cook well till golden brown , then add tomatoes and cook for sometime , add salt and chilly powder and add one portion of rice .

white portion : Take white portion of rice add little ghee and salt and keep aside .

Serve
In a casserole arrange all the portion in a vertical manner one by one so that it will form flag .

Serve hot garnished with nuts and coriander leaves .

Rajma ( Indian Curry )

Prep Time : 20 mins 

Cooking Time : 20 mins

Ingredients:

1 and half cup rajma/red kidney beans, soaked overnight

2 medium sized onions, finely chopped

4-5 medium sized tomatoes, finely chopped

1 and half tablespoon ginger-garlic, chopped

1 or 2 green chillies, chopped

½ tsp red chili powder

1 tsp coriander powder

1 tsp garam masala

3 tbsp oil

6 to 7 cups water

salt or rock salt as required

some coriander leaves for garnish

bay leaves

Prep : 

In a grinder grind all vegetable to make curry masala ( onions , tomatoes , ginger , garlic, green chillies) . and keep paste aside . 

 soak the rajma in water for a good 8-9 hours or overnight.

in a pressure cooker, add the soaked rajma with bay leaves and salt and water  and boil till soft . Store water don't throw . 

In a wok add oil and then add grinded paste cook for 10 mins and then add haldi , red chilli , coriander powder and salt and cook for another 5 mins till it loose oil from the corners . 

add boiled rajma and stored water ( as much required ) and cook for 10 mins . 

Garnish with coriander leaves and serve hot with roti's . 

Cheeze spinach corn Sandwich

Prep Time : 10 mins
Cooking Time : 10 mins

Ingredients :

refined flour : 1 table spoon
Processed cheese : 1 slice
Milk : 3 table spoon
butter : 2 table spoon
Spinach : 1 cup shredded
corn : 1/2 cup ( boiled sweet corn ) i used frozen
salt to taste
chilli flakes
pepper
oregano
Bread slice : 4

Prep :
In a wok heat butter , add refined flour , milk and mix well on low flame , slowly add cheese and cook till it melt .Once sauce is made add spinach and cheese and cook till spinach reduces .
Add salt , pepper , chilli flakes and oregano and cook  for 1 mins .
close the gas .
Take 2 slice of bread in one side spread this paste evenly in a grill sandwich maker grill it till it becomes crisp .

Serve hot with tomato sauce .

Instant healthy papadums

Prep Time :  1 mins
Cooking Time : 1 min

Prep : take fyames ( different kinds of papadums ) in a microwave save bowl and add 2 drops of oil and stur well .
In microwave set for 1 min ( after 30 sec change position )

ready .

Pindi Chole with onion garlic kulche

Prep Time : 30 mins
Cooking Time : 45 mins


Ingredients :
Chole ( chickpeas ) : 250 gms ( soaked Over night )
 Onions : 4-5 (medium )
Ginger : 1/2 inch
Garlic : 10-12
Green Chilli
tea leaves bag : 2-3
Red Chilli powder : 1/2 table spoon
Garam Masala : 1/2 table spoon
Coriander Powder : 1table spoon
coriander leaves
bay leaves
Salt to Taste
Oil
water
Vinegar
Tip : soak some graded ginger in vinegar and use while garnish

For kuclche :
refined flour : 1/2 cup
Whole Wheat flour : 1/2 cup
Curd : 1/4 cup
salt to taste
Onion seeds
chopped onion
chopped garlic
chopped green chilli
chopped corainder
fruit salt



Prep : Take chole and 2-3 tea leaves bags and put in pressure cooker with 2 cups of water and boil till chole are soft . ( Once done dont throw water )
Take 2 medium onion and chopped finely add chopped green chilli and ginger and keep aside .
take remaining 3 onions and garlic and make a paste in a grinder .
In a wok add oil and once hot add chopped ingredients and fry till golden brown then add paste of garlic and onion and cook on low flame with lid . add 2-3 leaves of bay leaves . Cook for 30 mins with closed lid and continuously stiring  on timely manner.
Now add cooked chole and and water ( use water which was used while boiling chole as required ) . and cook for some time .

Garnish with vinegar ginger and coriander leaves .

Prep for Kulche : Mix refined flour , wheat flour , ginger , coriander leaves , salt , curd and onions , green chilli and fruit salt  and mix until it become a dough . add little water if you feel dough is too dry .
Cover it with wet muslin cloth and keep aside for 30 mins .

make roll of dough in equal portion and make flat bread with rolling pin .

before putting it on pan press flat bread with little water and add onion seeds on top .

Cook till golden brown .
Serve hot with chole

Pav Bhaji : Street Food

Prep Time : 30 mins
Cooking Time : 30 min
Serve : 4
Ingredients :
Tomatoes : 3-4
Onions : 3-4
Spinach : 1 cup chopped
Bringal : 2-3 Chopped )
white matara ( Dry White Peas or Field Peas )
ginder : 1 table spoon chopped
Green Chilli  : 2 slit
Red Chilli powder : 1 table spoon
salt : to taste
Hing ( asefodia ) : pinch
butter : 4-5 table spoon
Garam Masala : 1/2 table spoon
Pav Bhaji Masala : 1 table spoon
Pav : 2 packets
coriander : 1/2 cup chopped

Prep :  soak matara over night ( 1 day before you want to make pav bhaji )
Boil matara in a pressure cooker till it's soft and keep aside for cooling
In a separate pressure cooker add 2 table spoon of butter add hing and add ginger , green chilli and cook , add spinach and brinjal and cook for sometime , add matara , red chilli powder , salt and pressure for 2-3 whistle .

Once cool open lid add pav bhaji masala and garam masala and cook for 4-5 mins .

For Pav : Cut pav into 2 from between and toast it with butter .

Serve hot pav with Bhaji with butter on top and enjoy . Garnish with coriander .

Serve chopped onions ( optional )

Awadhi dhingri dolma

Prep Time : 15 mins
Cooking Time : 20 mins


Ingredients:
2 cups of button mushrooms, quartered (fresh or canned)
1 cup of crumbled or grated paneer
2 tbsp of ghee
1 tsp of black cumin / shahi jeera
1 cup of chopped onions
1 tsp of ginger, grated
1 tsp of garlic, grated
1/2 tsp of red chilli powder

1 tsp of pepper powder
1 cup of chopped tomatoes
1/2 tsp of garam masala
A small bunch of coriander leaves (cilantro) chopped

Prep :
In a mortar , crush fresh garlic and ginger .
 In a Wok add ghee , sahi  Jeera , and cook , add mortared ginger -garlic then add onions and cook till golden brown . add red chilli powder , freshly grounded black pepper and cook .
add grated paneer and cook for 2-3 mins . Add tomatoes and mushroom and cook for 4-5 mins with a lid till mushroom and tomatoes are cooked nicely . add garam masala and again cook for 2 mins .
Close gas and garnish with coriander and grated ginger .

Serve Hot with Roti's 

Tutti Fruiti Cup Cakes

Prep Time : 20 mins
Coking Time : All the time needed for oven


All purpose flour : 2 Cups
Sugar : 1.5 Cups
Butter or melted: 1⁄2 cup
Milk  : 1 Cup
Eggs separated  : 2
Tutti fruiti  : 1 Cup
Orange juice :  0.5 Cup
Vanilla extract  : 1 Teaspoon
Baking Soda  : 1 Teaspoon
Yellow food color   : 0.5 Teaspoon
Salt :  1 Pinch
Dates:  optional 1 To Taste
Nuts :  optional 1 To Taste

Prep : 

Set egg and butter outside to room temperature. Sift flour, baking powder and salt. Pre-heat oven to 350 degrees.

Cream the butter and sugar together, then add egg yolk one at a time. Set aside egg whites. Add flour alternating with milk to the mixture to form a thick but smooth batter. With a clean whisk, beat egg whites vigorously for 3-4 minutes or until it forms firm peaks.

Folding egg whites – Add half the egg white foam to the cake batter and mix slowly. Pour the rest of the egg whites in the middle of the batter. Mix it by ‘cut and fold’ motion from centre (like turning burger patties).

Add vanilla extract and mix evenly. Grease the pan or use muffin liner and pour the cake batter and bake it for 40 minutes. Use a skewer to check if it had baked evenly and set on a grill to cool.

Dahi Murgh

Prep time : 30 mins
Cooking Time : 1

hour



Ingredients

1 kg boneless chicken
5 onion ( meduim size )
12 cloves garlic (finely chopped)
ginger garlic paste : 1 table spoon
2 cups of yoghurt
cloves : 5
stick cinnamon : 2
 green cardamom : 2
 black cardamom : 2
bay leaves : 2
Jeera  : 1table spoon
Red Chilli : 2-3
1 tsp red chilly powder
1 tsp turmeric powder
3 tbsp veg oil
Chopped coriender leaves to garnish
salt to taste
1 cup water


Prep :

Marinate : Prep a mix of turmeric , red chilli powder , salt , curd and mustard oil , ginger garlic paste and put you chicken (  pok chicken with Fork so that it can absorb marinate properly ) . And keep aside for 1 hour

For Gravy :
Dry roast all the garam masala ingredient  ( 5 cloves,2 stick cinnamon, 2 green cardamom, 2 black cardamom , bay leaves and Jeera , Red chilli   )  , once done set for cooling .

In a grinder add onions , garlic and all the dry roasted garam masala and grind well .

Take a wok and put some vegetable oil and add grinned mixture . cook paste till is golden brown . ( you need to cook for 30 mins , if it's becoming too dry add some water or oil )

Add marinated chicken to the cooked paste and again cook till chicken is cooked and leaves its fat .( you need to cook atleast for 30 - 45 mins )

add curd/water if you need gravy .

garnish with Chopped coriender leaves .

Serve with Roti

Crackers Canopy with Bean Dip

Prep : 20 mins
Cooking : 15 mins


Ingredients  :
Moong Sprout :  1/2 cup
Red Chiles : 2
Cumin Seeds : 1/2 table spoon
Olive Oil : 3 table spoon
Salt to Taste
Onion : 1 chopped
Tomatoes : 1 chopped
Garlic : 3-4 chopped
Capsicum : 1/2 chopped
Proceeded Chesses : 1/2 cube
Grounded Black Pepper
Butter : 1/2 table spoon
Lemon Juice : 2-3 spoon
Crackers : 8 ( You can buy cracker biscuit from outside )


Prep :

For Moong Dip : Take sprouted Moong , add  Cumin Seeds , red Chilli , garlic , olive oil , butter and blend it into a smooth paste .
Keep aside and add lemon juice and Salt and black pepper .

For Crackers :
Take 8 crackers and spread it into Microwave Tray
 In a bowl  add Onion , tomatoes , capsicum  and add some olive oil , salt and black pepper  and keep aside for sometime .

Add these canopy toppings to Crackers and grate some processed cheese .
Microwave for 1 min and rest for 5 mins

Serve with Moong Dip .

It's a very healthy Evening Snack .

Instant Chocolate Espresso Cup Cake

Prep Time : 10 Mins
Cooking Time :

Ingredients :
All purpose flour- 3 tbsp
Instant coffee powder-1 tsp
Drinking chocolate powder or sweetened cocoa powder-2 tbsp
Sugar- 2 1/2 to 3  tbsp
Baking powder- 1/4 tsp
Milk- 2tbsp
Egg- 1 no
Oil-2 tbsp
Vanilla extract-1/2 tsp


Prep :
In a mixing bowl combine all purpose flour,coffee powder,sugar and baking powder.Mix well.
Add milk,egg ,oil and vanilla extract,stir with a fork ,just until combined.
Pour this into a greased mug and microwave on high for  90 seconds( or a few seconds more) until cooked through.(DO NOT OVER COOK)
Serve with a scoop of vanilla ice cream or simply dust with powdered sugar.
ENJOY!!!!!

NOTE: you can use cocoa powder instead of drinking chocolate mix ,in that case

add 1 or 2 tsp more  sugar according to your taste.

Healthy Coleslaw

Prep Time : 15 mins
Cooking Time : None

Ingredients :
Red Apple : 1 shredded
Green Apple : 1 Shredded
Green Cabbage : 1 cup shredded
Carrot : 1/2 cup shredded
Green Capsicum : 1/2 shredded
salt to taste
Freshly grounded Black pepper
Hung Curd : 1/2 cup
Olive Oil : 1 table spoon
Cheese : 1/4 cup

White Vinegar 

Lemon Juice 

Freshly grounded Black pepper 

Grated Garlic 

Pinch of mint Leave 

Prep : 

In a bowl mix all the shredded ingredients and toss well . 

For Dressing : 

Hung Curd : 1/2 cup
Olive Oil : 1 table spoon
Cheese : 1/4 cup
White Vinegar
Lemon Juice
Freshly grounded Black pepper
Pinch of mint Leave

While Serving mix shredded ingredients and dressing and serve with seasoning 

Healthy Oats kababs

Prep Time : 20 mins
Cooking Time : 20 mins

Ingredients :
safolla masala oats  : 1 packet
Moong Dal : 1 cup ( boiled)
Hung Curd : 1/2 cup
Green Chilli : 1 table spoon chopped
Ginger and garlic paste : 1 table spoon
Onion : 1 ( finely chopped )
Garam Masala : 1/2 table spoon
Red Chilli powder : 1 table spoon
Salt to Taste
Coriander Leaves  : 2 table spoon ( finely chopped )
Oil : for shallow fry

Prep : In a bowl add oats , moong dal and hung curd . Mix well , add ginger garlic paste , onions , green chilli , Coriander Leaves , and all the dry spices .
mix well .
For kababs  : Make round tikki's of equal portions .
In a pan add oil and place these tikki's . shallow fry till golden brown and crisps .

Serve hot with Green Chutney or Tomato Sauce

Vegetable Manchow Soup

Prep Time : 30 mins
Cooking Time : 20 mins

Ingredients :
Button mushrooms 2-3
Carrot chopped
medium Cabbage chopped 1/2
Green capsicum 1/2
medium Spring onion 2
Oil 2 tablespoon
Ginger 1/2 inchs
Garlic chopped 2-3
Vegetable stock 4 cups / water
Green chillies 2
Red chilli sauce 1/2
paneer
grams Cornflour/ corn starch 3 tablespoons
Salt to taste
Noodles deep fried 1 cup


Prep :
 Heat oil in a non stick wok. Slice spring onion.  Add spring onions to the oil in the wok along with ginger and garlic and toss
Add carrot, cabbage and mushroom and add to the wok and cook
Add 4 cups stock and green chillies to the wok.Add red chilli sauce and soy sauce and mix
Cut paneer into ½ inch cubes and add to the soup
Mix cornflour with ¼ cup water and add to the soup and cook till it thickens
Add salt and mix.Chop capsicum, reserve some for garnish and add the rest to the soup and mix well.

Serve the soup hot garnished with crisp noodles and green of spring onions

.

Penne in White sauce

Prep Time : 30 mins
Cooking time : 20 mins

Ingredients :
Penne Pasta : 100gms
Olive Oil : 4-5 table spoon
Bell peppers : 1 cup ( chopped length wise )
Onion : 1/2 cup ( chopped length wise )
Mushroom : 1/2 cup (optional )
Chesse : 1/2 cup
milk : 3-4 table spoon
cornflour : 2 spoon
Mixed herbs
Chilli flakes
Oregano
salt
butter : 2 table spoon

Prep :
For Penne : In a wok bring water to boiling add penne , 1 table spoon olive oil , salt and boil penne till done ( It should be cooked but firm too ) . Once done stir water and run penne under cold water and add 1 table spoon oil ( This will make your pasta separated )

Vegetable : In a wok add oil , add all vegetable and saute on high flame , make sure you dont burnt your veggie , once done add  Mixed herbs ,Chilli flakes , Oregano , salt .

For White Sauce : In a work add milk , cornflour , cheese , butter and cook till smooth , add Mixed herbs ,Chilli flakes , Oregano , salt .

Now mix all the ingredient together and garnish with Mixed herbs ,Chilli flakes , Oregano .
Serve Hot

Mango Pop Tops

Prep Time : 15 mins
Chilling Time : Overnight

Ingredient :
Mango pulp : 2 cup
Condensed Milk : 1/2 cup
Full Cream : 1 cup
pistachio : 2 table spoon ( finely chopped )


Prep : In a blender add mango pulp ,  full cream and condensed milk and blend well till smooth and creamy .
Finally add pistachio and blend one more time.
Pour in a shot glass or moulders and set in a freezer for overnight .

Serve cold and enjoy .

Soya Keema

Prep Time : 30 Mins
Cooking Time : 20 mins

Ingredients :
Soya Granules : 1 cup (soaked in water for 30 mins )
Onions : 1 and  1/2  cup chopped vertically
Tomatoes : 2 cups : chopped finely
Green Chilli : 2 (split vertically into two )
Oil
asafoetida : Pinch
Red Chilli powder : 1/2 table spoon
Salt : To Taste
Garam Masala : 1/2 table spoon
coriander : 2 table spoon

Prep :
Soya Granules : Take granules out of water and dry it hands so that water is completed out .
Heat oil in pan and shallow fry soya granules till golden brown . Keep aside
For Keema :  In a pressure cooker heat oil , add asafoetida and green chilly and cook , add onions and cook till slightly brown and then add tomatoes , add red chilli powder , salt and shallow fired soya granules and add garam masala and put for 2-3 vessels .

Once pressure is off open lid and evaporate excess water and garnish with coriander .

Serve hot with Roti .

Healthy Omelet

Prep time : 10 mins
cooking time  : 10 mins

Ingredients :
egg white : 2 eggs
red chilli powder
Salt
olive oil : 1 spoon
bell peppers : 1/4 cup finely chopped
chesses
onion : 1/4 cup finely chopped
fresh black pepper

Prep : in a bowl take egg white mix red chilli powder , salt , bell peppers , onion and beat well with beater till fluff .
Heat pan in a stove and add some olive oil put egg and cook for 5 mins on both side  till cooked nicely .
Grade some chesses and serve hot

Grilled Vegetable sandwich

Preparation Time : 15 mins
Cooking Tim : 5 mins
Ingredient :
Bread slices : 6
hung Curd : 1/2 cup
Mixed herb
Chilli flakes
Oregano
Salt
Pepper Crushed
Red Bell Pepper : 1/2 chopped
Yellow Bell Pepper : 1/2 chopped
Onion : Finely cut into round : 1
Tomatoes : Finely cut into round : 1
Olive Oil
Proceeded Chesses
Carrot ( Use peeler to take carrot )
lattice : 2 leafs

Preparation : Take a grill pan and place it in Stove and heat . Brush some Olive oil . Place Onions , Tomatoes , cucumber , bell peppers and sprinkle seasoning ( Salt , pepper powder , oregano. chilli flakes , mixed herbs) and cook till grill mark are prominent . Keep aside

For Sauce : Take hung Curd add 1 drop olive oil , add processed cheese , add oregano , chilli flakes and stir till smooth .

For plating :
Take one slice of bread for base . spread sauce , place onions , tomatoes , add some seasoning . Place another bread on top . again spread sauce , add cheese , bell peppers , lattice and add some seasoning .
close with another bread slice as sandwich .

Garnish with carrot and seasoning and serve .

Ice Cream Twister

Ingredients :
Vanilla Ice Cream : 2 Scoop
Wafers : 2
Chocolate Sauce : 2 table spoon
Sweet colour coated Fennel : 2 table spoon
Nuts : Chopped (Almonds , Cashew )


Preparation :

In a plate place vanilla ice-cream , add Chocolate Sauce , add Wafers , Sweet fennel .
Garnish with Nuts .

Sago Vada

Food Mirage:

Ingredients
Sabudana (Sago )
 : 1 1/2 cups
Pota...: Ingredients Sabudana (Sago )  : 1 1/2 cups Potatoes  : boiled and mashed : 3 medium Ginger : finally chopped : 1 table spoon Green...

Ingredients
Sabudana (Sago )

 : 1 1/2 cups
Potatoes  : boiled and mashed : 3 medium
Ginger : finally chopped : 1 table spoon
Green chillies finely : chopped 3
Fresh coriander leaves : chopped 2 tablespoons
Salt to taste
Red Chilli  Powder : 1/2 table spoon
Cornflour : 3 table spoon
Oil to deep fry

Prep : Mix all the ingredient together and make a small balls of equal portion .

Tips : Please put some oil on your palm so that balls will come out smooth .
Put prepared balls in a freezer for 15 mins so that it will set nicely and once deep fired will be crisp .

Deep fry balls in a wok and remove excess oil in a tissue paper .
Serve hot with Green Chutney/Tomato Sauce . 

Chicken Biryani

Ingredients :
Basmati Rice
2 cups Onion , 2 medium sized (thinly sliced)
Tomato   1 no. (chopped)
Green chili   3 or 4 (slit open)
Ginger Garlic Paste    1 tbsp
Mint leaves     1/4 cup (chopped)
Coriander leaves    1/4 cup (chopped)
hung Curd     1/2 cup (diluted to 1 cup -use the same cup which u measure rice)
Turmeric Powder    a generous pinch
Chilli Powder      1/2 tsp
Salt     to taste
To Marinate :

Chicken    1 lb(cut into pieces)
Ginger Garlic Paste    1/4 tsp
Yogurt/Curd      1 tbsp
Chilli powder    1 tsp
Coriander powder    1 tsp
Garam Masala Powder   1/4 tsp
Salt    1/2 tsp
To Temper
Oil      3 tbsp
Clove    4 no.s
Cinnamon    2" stick
Bay leaf    1 small
Cardamom    3 no.s


Prep :
First wash chicken drain excess water then marinate with the ingredients given under the heading "To marinate"  and cover it and keep aside for at least 30 minutes.
Wash and soak rice in water for atleast 20-30 minutes.

Heat oil in a pressure cooker, add the tempering ingredients one by one then add onion, green chilli, mint leaves, coriander sprinkle little salt and saute for 1-2 minutes.
Then add ginger garlic paste and saute till the raw smell leaves.
After that add tomato and saute till it turns soft n mushy.
Now add the marinated chicken, chilli powder, turmeric powder and saute for 2-3 minutes.
Then cook covered for 6-7 minutes or till the chicken gets 3/4th cooked.
And then add enough 1 cup yogurt and 2 or 3 cups of water, enough salt and allow to boil.
Once it starts boiling, reduce the flame and cook for 3 minutes.
And now add soaked and drained rice and pressure cook for 1 -2 whistles.
But if u are cooking in skillet/stove top, cook rice with lid closed in medium heat till 80% water absorbed(see pic below).
At this stage using a clean kitchen towel close the skillet and then close the cloth with lid and turn the heat to low and cook in DUM for 6-7 minutes.


Serve hot with raita/curry/boiled eggs.

Milky Delight with Indian Twist

Prep : 30 mins
Cooking time : 20 mins

Ingredients :
Vanilla Ice-cream : 100 gms ( 1 scoop)
Wafers : 2 slices
Nuts : For Garnish (Cashew , Almonds )
Regular Flour ( maida ) : 100 gms
Oil : 50 ml and for deep fry
Sugar : 125 gms , 2 table spoon for dough
Water
Condensed Milk : 250gms

Prepration :
Sweet Samosa :
In a bowl mix regular flour , add sugar ( 2 table spoon) and , oil and make a smooth dough . Keep aside and rest for 30 mins
Sweet Syrup : Heat Pan , add sugar and water and heat till it become a syrup . Keep aside to cool down
For Filling : In a seperare pan , add condensed milk and reduce till it become Khoya ( Indian granules made by reducing condensed milk while heating ) . Make sure it's should be cooked not turn golden brown . add finely chopped nuts . Keep aside for cooling .

Take small ball of dough and roll it into small flat bread shape . Cut it into semicircle and put water on the edges with finger . Put some filling in centre and Fold small flat semicircle bread into triangular form , so that it takes shape of Indian Snack samosa . Keep aside for sometime . Repeate same for others .

Deep fry samosa's and till crisp and golden brown and keep aside to cool .

Put cool samosa's in Sweet Surup for sometime till it absorb sweetness .

For Serve : In a plate add a scoop of Vanilla icecream , and add two samosa's garnish with nuts and wafers .

Papdi Chat ( Indian Street Snack )

Prep Time : 30 mins
Cook time : 30 mins


Ingredients :
Maida Flour : 100 gms
Oil
Jagerry
Tamarind  : 50 gms ( soaked in water for sometime )
Salt
Red chilly Powder
Roast Cumin Powder ]
Black Salt
Sev ( Optional )
Fennel seed : 5-10
Coriander seeds : 5-10
Boiled Potatoes : 2 Diced into Cubes


Prepration :
For Papdi :

Mix Maida and 20 ml of Oil and add salt , make a smooth dough and keep aside for 15 mins  .
Heat oil for deep fry in a wok. Roll small balls of dough and flatten it with rolling pin like a small Indian bread ( 2mm diameter ) . Make similar papdi from the dough  and deep fry in the oil till golden brown . Keep aside for 1/2 hour . ( You can also buy ready made papdi from stores )

Diced Potatoes : Take boiled potatoes and diced. add some salt , black salt , red chilly powder and cumin powder .

For Sweet Chutney : Heat pan  , add fennel seed , coriander seed , and once heated add jaggery and heat till it melts , add soaked tamarind water ( strain and use water )  , and cook till it reduces , add a pinch of salt and red chilly powder . Cook till it reduces well . you can add little water if you feel it's too thick .
It should be like a smooth sauce. ./ ./ ,
In a separate bowl Stir Curd so that it became smooth and creamy .Make sure too much water should not be in curd .

Serve :
For severing : In a quarter  serving plate add papdi  , add diced potatoes , add curd and sweet chutney  . Sprinkle pinch of red chilly powder , Cimun powder and salt and garnish with indian namkeen ( Sev) and coriander leaves .

lychee Mango crush

Prep Time: 15 mins
Cooking Time : None

Ingredients :
Lychee ( Canned or fresh ) : 1/2 cup
Lychee ( Canned or fresh ) : 3-4 ( cut into small cube )
Mango Pulp :  1/2 cup
Mango : 4-5 small piece
Hang Curd : 1/2 cup
Crushed Ice : 1/2 cup
Sugar : 2 table spoon

Preparation :

 Place Empty Glass in a Freezer before starting your preparation ( 30 mins) .

In a Blender add Lychee , mango , curd and blend for 2 mins . Again add sugar and crushed Ice and blend for 2 mins .

 Serve : Take Glass out from freezer and pour your crush . add cubes or mango and lychee and decorate with small lychee .
Serve Cold

Sahi Paneer

Prep Time : 20 Mins
Cooking Time : 15 mins

Ingredients :
Onions : 2
Tomatoes : 2
Green Chilly : 2
Garlic : 3-4
Ginger : 1 small cut
Kasuri Methi
Salt to Taste
Turmeric : 1/4 table spoon
Red Chilly Powder : 1/2 table spoon
Coriander Powder : 1table spoon
Garam masala : 1/2 table spoon
Cream : 1/2 cup
Paneer (200 gm ) : cut into small cubes
Coriander leaves for garnish

Prep : Roughly cut onions , tomatoes , ginger , garlic and green chilles , mis all and make paste and keep aside
In a pan heat oil and once heated pour paste and cook on low flame till it reduces and nicely cooked . Add all the spices ( turmeric , red chilly powder , coriander powder and salt to taste ) and cook again for 5-10 mins till spices are properly cooked .
Tips : to know spices are properly cooked make sure it started leaving pan
Add garam masala , kasuri methi and again cook for 5 mins
In the end add Cream ( make sure you add cream in the end ) , add paneer and cook .
Add water if you want gravy .

Serve Hot with chopped Coriander leaves on top

Healthy Hara bhara kabab

Prep Time : 20 mins
Cooking Time : 20 mins

Ingredients :
Soya Granules : 1 cup ( soaked in water )
Spinach : 1/2 cup chopped
Methi Leaves : 1/2 cup chopped
Onions : 1/2 chopped
Green Chillies : 2-3 ( finely chopped )
Coriander seeds : 1/2 table spoon
Fennel Seeds : 1/2 table spoon
Bay leaves : 1 leave
Black Cardamom: 1-2
Black Pepper Seed : 1/4 table spoon
Cinnamon : pinch of
red chilly powder : 1/2 table spoon
Cashew : roughly chopped
salt to taste
Asafoetida  :  pinch of
Jeera : 1/2 table spoon
Oil : for shallow fry
gram flour : 3 table spoon
Water

Prep : Take a pan and heat   , add Coriander seeds,Fennel Seeds, Bay leaves , Black Cardamom , Black Pepper Seed , Cinnamon , Jeera and roast well till you get garam masala aroma . In a grinder , grind it to a powder .
Stir all the water of Soya granule (Make sure no water is left ) and keep in a big bowl , add spinach , methi and grind it into a rough paste in a grinder .
To the above paste  add Green Chillies , Onions , Cashew , Asafoetida  gram flour , above roasted spices powder  ,  red chilly powder , salt to taste . and make a dough of it . ( Make sure it's not running )

Make small balls of equal portions and keep aside .


Cooking : Heat oil in a deep pan for shallow fry of kababs . Please rolled balls into the pan and cook on low flames till crisp .

Serve hot with Mint chutney or Tomato Chutney .

Penne Pasta in Red Sauce with beetroot salsa

Prep Time : 30 mins
Cooking Time : 30 mins

Ingredients :
Penne : 1 cup ( boiled and separated in olive oil )
Tomato : 3 ( finned chopped )
Onions : 2 ( chopped )
Cheese : 1/2 cup
beetroot : 1/2 cup
Lemon juice : 2 table spoon
Bell Pepper : 1 ( sliced )
Spring Onions : 1/2 cup
Olive Oil : 3 table spoon
mixed herb
chilly flakes
Salt to Taste
Freshly grounded black pepper powder

Cooking :
Boil penne pasta in water add 2 drops of olive oil  and once penne is boiled run under cold water so that it will be separated . keep aside
For Sauce : Heat Wok add 1 table spoon olive oil and heat till hot . Add 2 finely chopped tomatoes ( you can also use tomato puree ) . Heat on low flame , add black pepper powder , salt , cheese and stir till it reduces . Keep aside
In a separate wok add 2 table spoon olive oil , add chopped onions , chopped bell peppers and sauté till onions and bell peppers are cooked .
Add sauce prepared above and cook for 2-3 mins , add boiled penne and again cook with closed lid for 5 mins .

For Salsa : Grade beetroot in a bowl add lemon juice , olive oil , slat , black pepper , mixed herbs .

For Serving : Serve hot Penne Pasta , garnish with grated cheese and beetroot salsa and chopped spring onions .

Mixed Veggie salad with crunchy caramelized honey cornflakes and nuts

Prep Time : 10 mins
Cooking Time : 5 mins

Ingredient :

Carrot :  2 (Diced into small Cube )
Cucumber :2 ( Diced into small Cube )
Tomatoes : 1 ( diced into small cubes )
Onions : 1 ( diced into small cubes ) - This can be optional
Beet Root : 1 ( diced into small cubes )
Yellow Bell pepper : 1/2 cup
Red Bell Pepper : 1/2 cup
Hung Curd : 2 table spoon
Olive Oil : 1 table spoon
Salt to Taste
mixed Herbs
Black Pepper : freshly grounded
Honey : 2 table spoon
Cornflakes : half cup
Mixed chopped nuts : ( raisin , pistachio , almond , cashew  )  .

Preparation : In a Big bowl add all the vegetable and add olive oil and hung curd  , mix well all the ingredient.
Heat pan and add 2 table spoon honey and add cornflakes and heat on low flame till cornflakes are fully caramelized with honey .
Add caramelized honey with the veggie bowl and toss well .
Add Salt to taste and Black pepper and mixed herbs.
Garnish with mixed chopped nuts .
Serve instant in a salad bowl and garnish with some fresh parsley .

Mango and banana smoothie with crunchy nuts and honey

Prep time : 5 mins
Cooking time : none

Ingredients :
Mango : 1 (pulp)
Hung curd : 1 cup
Honey : 2 table spoon
Banana : 1
For garnish : mixed finely chopped nuts ( almond, pistachio, chasew )

Prep : In a mixer add mango pulp,  banana,  honey, and hung curd (make sure curd is not runny). Mix well in mixer and pour whole in a stylish glass.

For garnish : top this smoothie with chopped nuts and serve cold

This is a full breakfast meal. You can also replace curd with soy milk if dietetic. 

Vegan Toss Up

Prep Time : 10 mins
Cooking Time : None

Ingredient :

Carrot :  2 (Diced into small Cube )
Cucumber :2 ( Diced into small Cube )
Diced boiled Mushrooms - 6-7
Tomatoes : 1 ( diced into small cubes )
Onions : 1 ( diced into small cubes ) - This can be optional
Beet Root : 1 ( diced into small cubes )
Mint Leaves for garnish ( 2-3 )
Regular Chesses grated : 1
Olive Oil : 1 table spoon
Salt to Taste
mixed Herbs
Black Pepper : freshly grounded

Preparation : In a Big bowl add all the vegetable and add olive oil and grated chesses , mix well all the ingredient . All Salt to taste and Black pepper and mixed herbs.


Serve instant in a salal bowl and garnish with some fresh mint leaves

This is a complete meal and and a bowl full of goodness of health.
You can also serve same with hot soup and fresh bun .

Instant Microwave Sponge Dhokla

Prep Time : 10 mins
Cooking Time : 5 mins

Ingredients :
Gram Flour : 1 cup
Hung Curd : 1 Cup
Green chillies : 3-4 finely chopped or grated , 4-5 Slits (Vertically slit)
Ginger : Small piece finely chopped or grated
Salt to Taste
Turmeric powder : 1/2 table spoon
red chilly powder : 1/2 table s
Mustard Oil : 2 table spoon
Mustard Seed : 20 -25
Water 1 cup
Eno ( original one without any flavour )
Coriander Leaves : 20 - 25 finely chopped
Curry Leaves : 10-15
Sugar : 3 table Spoons
Refined Oil : 3 table spoon


Preparation : Take a big bowl add 1 cup gram flour , hung curd ( make sure curd is not running ) , add 1 table spoon sugar , chopped ginger , chopped green chillies , red chilly powder , turmeric powder , mustard oil and water . Mix all the ingredient well till it smooth , make sure there should be no lumps and make it a pan cake paste ( not too solid , not too running ) .

For Cooking : Take a microwave save bowl and grease well with oil . pour full paste neatly into the bowl and add Eno (1 packet) , you can also use editable Soda. Make sure you are adding Eno just before you want it to place in Microwave .
Again mix well , you will feel that batter has become fluffy and smooth .
Set Microwave for 5 mins and keep bowl for cooking .

For Tadka : Heat Pan  on high flame , add 2 table spoon refined oil , once oil is done add mustard seeds , curry leaves , coriander leaves and cook , low your flames and add water (1/2 cup) , sugar .
Move flame to High and heat tilll half of the water reduces .
Keep aside for cooling .


Move Dhokla from Microwave and rest it for 5 mins . Make cut to the dhokla in the bowl itslef and pour prepared tadka into it .

Your Instant Dhokla is ready for eat . Enjoy with Green Chutney .

Paneer Log with Mushroom and Bell pepper broth with fresh salad and herbs

Prep Time :  45 Min
Cooking Time : 30 Mins

Ingredient :
Paneer : 200gms ( Cut in a long log shape )
Red Bell Peppers :  finely chopped (1/2 cup )
Yellow Bell Peppers :  finely chopped (1/2 cup )
Tomato : 1 red
Mushroom : 4-5
Hung Curd : 2 table spoon
 Dried Mixed Herb ( Parsley , rosemary , chilli flakes , Thames , Oregano )
Salt to Taste
Olive Oil
Ginger Garlic Paste - 1/2 table spoon
Turmeric powder - pinch
Red Chilli powder


Preparation :
To marinate Paneer : Mix Curd ( make sure it's not running ) , dried mixed herb , turmeric powder , red chilly powder , Olive Oil and Paneer log .Keep aside for 30 mins .

For Broth : Heat Wok , add 1 table spoon olive oil , add mixed herbs , red bell peppers , yellow bell peppers , and roughly chopped mushroom and cook on high flame  for 5-10 mins , then add water and cook on low flame for 5-10 mins till it reduce and become fine .

for salad :
Brush Grill pan with Olive oil and place cucumber and tomato slices . Sprinkle some mixed herbs and salt to taste .

Paneer log : Heat another pan , add olive oil and place marinated paneer . Cook for all the sides till it's crips and fully cooked ( Like tikka ) . Add all the marinate into the pan .

Serve :
Place hot paneer log into the plate one after other , pour mushroom and pepper broth and serve with Fresh Salad . Sprinkle some herbs and salt on top .
Serve hot with Smile . It makes a great starter.

Vegetable and Oats Idly with Green Chutney

Prep Time : 15 Mins
Cooking Time : 7 mins


Ingredients :
 Plain oats (1 Cup)  ( roasted and grounded in Grinder)
Finely chopped Spinach (1 Cup)
Finely chopped Onion
Grated carrot (1/2 Cup)
Suji (1/2 cup)
Hung Curd ( 1 Cup )
Mustard Seeds
Curry Leaves (6-8)
Coriander (10-15)
Finely Chopped Green Chillies - 2
Salt to Taste
Red chilly powder - 1/2 table spoon
Hing -pinch
Turmeric powder -- 1/2 table spoon
Olive Oil (2 table spoon)
Eno or Editable Soda
Watre for Mixing
Idly plates (Micro friendly )

Preparation :
Roast Oats in Wok and grind it in a grinder as a powder .
Mix grinded Oats , suji , curd in a big bowl and keep aside
Heat oil in a pan and when hot add mustard seed , curry leaves , chopped spinach , onions , carrot , green chillies and saute till it reduce and cooked
mixed sauted vegetable in above mixture in a bowl add red chilly powder .
add water and make it as a idly batter ( not too runny ).
Grease Idly plates with some oil and pour idly mix

For Chutney :
Coriander - bunch off
Tomatoes : 2 red
Cumin Seeds - 15 -20
Salt to taste


For Cooking
For Chutney : Mix all ingredient into to grinder and Grind.
Set Microwave for 5-7 mins and place idly plates .