Ingredients

3 cups whole wheat flour
1 cup refined flour
2 tbsp ghee

4 eggs

1/2 cup chopped onions
4 tbsp chopped coriander
2 cups water

chopped green chillies as required
salt to taste

Method

1. Mix the whole wheat flour, refined flour and ghee together.
2. Knead the mixture into a dough. Cover and keep aside for 3 hours.
3. Divide the dough into 4 equal round portions and leave undisturbed for 15-20 minutes.
4. Heat a griddle and simultaneously roll out one round portion of the dough.
5. Place the roti over the griddle and add the egg, onion, salt, green chillies and coriander leaves.
6. Turn the flame to medium.

7. Fold the roti in such a way that it forms a square.
8. Fry well on both sides till golden brown.
9. Serve hot.

Ingredients

3 cups chopped apples
3 eggs
2 1/2 cups sugar
3 cups flour
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon powder
1 tsp baking powder
1 tsp vanilla extract

1 tsp cloves
1 cup chopped nuts
1 cup baking soda
1 cup oil
2 tbsp milk
1/2 tsp vanilla essence
1/2 tbsp butter
1/2 cup brown sugar

Method

1. Combine the oil, eggs and vanilla extract in a bowl and mix well.
2. In another bowl, mix the dry ingredients together and add the mixture to the oil and egg mixture.
3. Add the apples and the nuts.
4. Pour the mixture on a baking pan and bake for one and a half minutes at a temperature of 350 degrees F.
5. Now mix the milk, vanilla essence, butter and brown sugar together and boil for a minute. Keep aside.
6. When the cake is baked remove from the oven and pour the mixture on it.
7. The cake is ready to be served.

Ingredients

500 gm minced mutton
2 eggs
1 chopped onion
5 chopped green chillies
100 gm bengal gram - soaked overnight
10 pods garlic
1 tsp cumin seeds
4 cardamoms
1 inch cinnamon
1 inch ginger
6 pepper corns
4 red chillies
ghee as required

salt to taste

Method

1. Boil the minced meat in 3 cups of water and 1 tsp of salt till water is absorbed and the meat is tender.
2. Grind meat into a fine paste.
3. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked bengal gram and grind into a fine paste.
4. Mix both the pastes well.
5. Now mix the well beaten eggs and prepare a uniform dough.
6. Add chopped green chillies and onion to dough and mix well.
7. Shape the dough into small round flattened balls.
8. Heat ghee in a pan and deep fry the kebabs till golden brown.

9. Serve hot.

Ingredients

2 cups grated white pumpkin
3-4 green cardamoms

1 cup milk
1 cup pure ghee
1 1/2 cup sugar
10-12 cashew nuts
a little amount of saffron

Method

1. Peel, remove seeds and cut the pumpkin into small cubes.
2. Grind the cardamoms with 1 tbsp sugar to a fine powder. Sieve and keep aside.

3. Heat ghee in a pan and fry the cashew nuts till golden brown and keep aside.
4. Boil the rest of the sugar with 3/4 cup of water and make a syrup of 1/3 consistency.
5. Heat ghee and add the pumpkin and saute for a while.

6. Add the saffron and milk and simmer over low flame till the pumpkin is fully cooked and the milk is absorbed completely.

7. Stir and mash the pumpkin lightly with a wooden spatula while cooking.
8. Add the syrup slowly to the pulp and continue stirring and cooking. Then add the ghee slowly.

9. Add the fried cashew nuts and continue cooking till the preparation starts leaving the sides of the vessel.

10. Serve.

Ingredients

2 1/2 cups cooked rice

1 1/2 tbsp lemon juice
1/2 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
6 curry leaves
1/2 tsp grated ginger
2 sliced dry kashmiri red chillies
1/2 tsp turmeric powder
1 tbsp oil

salt to taste

Method

1. Heat oil in a pan and add the mustard seeds.
2. When the seeds splutter, add the urad dal, chana dal and curry leaves and saute on medium flame.
3. After a minute, add the ginger, red chillies and saute for 30 seconds.
4. Add the cooked rice and turmeric powder and cook for 2 minutes.
5. Now add the lemon juice and salt and mix well.

6. Cook on medium flame for 1-2 minutes and serve hot.

Ingredients

2 cups whole wheat flour
1 tsp cumin seeds

8 tsp ghee
salt to taste

Method

1. Mix the whole wheat flour, cumin seeds, ghee and salt in a bowl.

2. Add water as required and knead into a firm dough. Keep aside for 20 minutes.

3. Divide the dough into 8 equal portions and roll out each portion into a thick flat circle.

4. Roast each circle on a heated tava till golden brown spots appear on both sides and the bhakhri turns crisp.

5. Serve hot with garlic chutney.

Ingredients

1/4 cup rajma
1/4 cup urad dal
1/4 cup chana dal
1 chopped onion
2 chopped tomatoes
3-4 chopped green chillies
1/2 inch grated ginger
1 tsp red chilli powder
1 tbsp butter
1/2 cup cream
1/4 tsp cumin seeds
1/4 tsp mustard seeds

a pinch of turmeric powder
salt to taste

coriander leaves for garnishing

Method

1. Soak the rajma, urad dal and chana dal overnight.
2. Pressure cook the rajma, urad dal and chana dal. Mash them a little and keep aside.
3. Heat butter in a pan and add mustard seeds and cumin seeds and fry until they splutter.

4. Add the ginger and green chillies and stir fry for a few minutes.

5. Add chopped onions and tomatoes and cook for a while.
6. Now add salt, red chilli powder and turmeric powder and stir well.
7. Add the rajma, urad dal and chana dal and boil for a few minutes.

8. Add the cream and coriander leaves on top.

9. Serve hot with roti.

Ingredients

1 cup boiled noodles
1 cup fried noodles

2 cups chopped cabbage
1/2 cup sliced onions
1/2 cup sliced carrot
1/2 cup bean sprouts
oil as required
salt to taste
For the sauce
1 tbsp vinegar
1/4 cup sugar

1/2 cup tomato ketchup

1 tbsp soy sauce
2 tbsp cornflour

2 tbsp water

Method

1. Heat oil in a pan, add the sliced onions and saute for 2 minutes.
2. Add the chopped cabbage, carrot, bean sprouts, boiled noodles and salt and saute on medium flame for about 2-3 minutes.
3. Mix all the ingredients for sauce into a mixture.

4. Add the prepared sauce and cook for a minute or two.
5. Now add the fried noodles and mix well.
6. Serve hot.

Ingredients

8-10 strawberries
1 cup sugar
1/2 cup soda water
ice chips as required

Method

1. Mix the strawberries into a fine paste with the help of a mixer.
2. Add the rest of the ingredients into the mixture.
3. Serve chilled.

Ingredients

4 boiled eggs
2 eggs - batter
1 boiled potato
1 1/2 cups bread crumb
1 chopped onion
4 tbsp boiled chicken kima
1/2 tsp sugar
1/2 tsp chopped coriander
salt to taste
garlic as required
oil as required

Method

1. Take the boiled eggs, make a cut and bring out the egg yolks intact.
2. In another pan, heat oil and stir fry the onion and garlic.
3. Add the boiled chicken kima and egg yolk. Stir fry for a while and sprinkle chopped coriander on top.
4. Now mash the boiled potato and add some salt to it.
5. Make balls with the chicken kima and egg yolk and put it inside the cut eggs.
6. Apply a layer of mashed potato uniformly over the egg.
7. Dip them in egg batter and then apply a layer of bread crumb on it.
8. Dip fry in oil till brown in colour.
9. Serve hot with sauce.

Ingredients

For green curry paste
2 tbsp finely chopped lemon grass
1 tbsp chopped garlic
1 cup chopped coriander
1/2 cup chopped onion
1 tbsp coriander powder
2 tbsp cumin powder
7-8 green chillies
1/2 tsp black pepper
1/2 tsp lime juice
1 inch ginger stick
For gravy
1/4 cup paneer
1/2 cup capsicum - cut into pieces
1/2 cup sliced baby corn
1/2 cup boiled peas
1/2 cup mushroom
1 1/2 cup coconut milk
salt to taste
sugar to taste
oil as required

Method

1. Add all the ingredients required for green curry paste in a mixer and mix well.
2. Make a paste of the above with 1/2 cup of water.
3. Heat oil in a pan and add the green curry paste. Stir fry for 1 minute.
4. Now add the paneer, capsicum, baby corn, peas and mushroom and saute.
5. Add the coconut milk and cook for 2-3 minutes.
6. Add salt and sugar and cook for a few more minutes.
7. Serve hot.

Ingredients

1/2 ripe papaya
1/2 cup sugar
1/2 cup dahi
1/2 cup cold water
1 tbsp honey
fresh cream for decoration
honey for decoration

Method

1. Wash and cut the papaya into small pieces.
2. Mix all the ingredients well in a mixer.
3. Take a glass, add some ice chips and pour the mixture into it.
4. Add 2 tsp honey from top and decorate with fresh cream.
5. Serve at cool or normal temperature.

Ingredients

1.2 kg chicken
1/2 cup lime juice
2 tbsp vinegar
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp mustard paste
1 tsp sugar
5 gm Cajun spice
salt to taste
oil as required

Method

1. Marinate the chicken with mustard paste, ginger paste, garlic paste, vinegar, Cajun spice, lime juice, salt and oil and leave undisturbed for about 15 hours.
2. Now grill the chicken in microwave oven at a temperature of 210 degree Celsius for 40 minutes or until it gets cooked.
3. Serve hot.

Ingredients

500 gm Bhetki fish - cut into small square pieces
2 eggs
1 cup powdered bread crumb
2 tbsp cornflour
1 tbsp vinegar
salt to taste
oil as required

Method

1. Marinate the fish pieces with salt and vinegar solution and leave it for some time.
2. In a bowl, add the eggs and cornflour and mix well.
3. Dip the marinated fish pieces in the mixture and apply a layer of powdered bread crumb uniformly over the fish.
4. Now dip fry the fish pieces in oil.
5. Serve hot.

Ingredients

200 gm boneless chicken - cut into small pieces
1 egg
2 tbsp grated cheese
2 tbsp flour (maida)
1/2 tsp black pepper
salt to taste

Method

1. Marinate the chicken pieces with egg and salt mixture for half an hour.
2. Now make a batter with flour, black pepper and grated cheese.
3. Dip the marinated chicken pieces in this batter and fry until golden brown.
4. Serve hot with sauce.

Ingredients

2 cups rice - washed and drained

1/2 cup chopped onions

1 cup split red lentils (masoor dal) - washed and drained

2 cups potatoes - cut into pieces

2 inches cinnamon stick

3 cardamoms

4 cloves

2 bay leaves

10 French beans - cut into pieces

3 chopped green chillies

4 chopped garlic

25 mm chopped ginger piece

1/2 cup green peas

1/2 tsp turmeric powder

1 tbsp ghee

salt to taste

Method

1. Crush the cinnamon, cardamoms and cloves gently.

2. Heat ghee in a pan and stir fry the onions.

3. Add the crushed spices and bay leaves and fry for a few minutes.

4. Now add rice, split red lentils, potatoes, french beans, green chillies, green peas, turmeric powder, chopped ginger and garlic.

5. Mix well and cook for 2-3 minutes.

6. Add hot water and salt and cook for 15-20 minutes.

7. Serve hot.

Ingredients

2 cups basmati rice
170 gm chicken
200 gm dahi
25 gm arabic masala
1/2 cup milk
2 cardamoms
5 gm cinnamon
5 gm saffron
4 cloves
5 bay leaves
1 tsp cardamom powder
1 tbsp red chilli powder
60 ml olive oil
garam masala as required
salt to taste

Method

1. Soak the rice in water.
2. Marinate the chicken with dahi, arabic masala, red chilli powder, olive oil and salt for half an hour.
3. Heat oil in a frying pan and stir fry the marinated chicken.
4. Boil the basmati rice and keep it aside.
5. Now heat oil in a vessel and add garam masala and bay leaves.
6. Add the chicken and boiled rice to the vessel. Then add the saffron and salt.
7. Seal the vessel and put it on flame.
8. Cook for 15 minutes and then remove from flame.
9. Wait for 5 minutes and open the lid of the vessel.
10. Serve hot.

Ingredients

1 bowl rice noodles
2 chicken breasts
2 tsp soy sauce
1 tsp oyster sauce
1 tbsp lime juice
1 chopped red chilli
1 chopped onion
1/4 capsicum
1 bowl Chinese cabbage
2 minced garlic
salt to taste
oil as required
coriander to garnish
spring onions to garnish

Method

1. Heat oil in a pan and add the onion and capsicum and saute.
2. Add the Chinese cabbage, minced garlic and salt. Keep aside.
3. In a bowl, marinate the chicken with soy sauce, oyster sauce and lime juice.
4. Add oil in a pan and stir fry the marinated chicken for some time.
5. Now add the rice noodles, vegetables, lime juice, soy sauce and red chillies.
6. Toss and add the coriander.
7. Garnish with spring onions and serve.