Our Favourite Recipes

Ingredients For two paranthas 50 gms Paneer 50 gms Matar ( green peas) 1 green chilly ( more if you want it hot) 2 cloves of garlic 1 small finely chopped onion 2 Cheese slices 1 little piece of ginger ( as much as the garlic) Coriander leaves or any herb you like 1/4th tsp pepper powder 1/4th tsp oregano 1/4th tsp chilly flakes Wheat dough to make Paranthas ( you can also use half wheat half maida dough) salt for the dough 1 cup water for dough Olive oil to make Paranthas 1/4 th tsp lemon juice Method For the dough 1. Take wheat atta or atta and maida mixture. 2. Add salt to taste. 3. Use water and make a soft pliable dough. 4. Use olive oil and smear over the dough. For the filling. 1. In a mixer jar take paneer, matar, green chilly, ginger, garlic cloves and churn it once. 2. Take this mixture in a bowl and add finely chopped onion 3. Add oregano, chilly flakes ,black pepper powder. lemon juice and little salt. Ensure the mixture is not watery. T...

Ingredients 3 boiled and mashed potatoes 1 carrot chopped finely 2 florets of cauliflower 1/4th cabbage finely chopped 1/4th green capsicum finely shopped 1/4th red capsicum finely chopped 1/4th yellow capsicum finely chopped 2 large tomato puree 1 cup green peas 2 finely chopped onions 8 garlic cloves 1 inch ginger 2 dry  red chillis soaked in water for a few minutes 1 green chilli ( adjust according to taste) Coriander leaves for garnish 1/4th  tsp haldi 1/4th tsp red chilli powder 1/4th tsp dhania powder 1 heaped tsp pav bhaji masala Salt to taste 1 ladle of  Oil 1 tbsp Amul butter Some more Amul butter for garnish Method 1. Take a mixer jar and add garlic, ginger, red chilli and green chilli, 1 tsp of water and make a paste. 2. Puree the tomatoes 3. Mash boiled potatoes 4. Heat oil and butter in a kadhai 5. Fry the onions till golden. 6. Add ginger garlic and chilli paste. 7. Cook for a few minutes 8. Add  haldi, dhania powde...

Ingredients 1 cup amla pulp 3 cup sugar Pinch of Kesar (saffron) 1/4tsp elaichi powder Method For the pulp 1. Add 1/4th cup water in a cooker and add the amlas. Give three whistles. Remove the seeds. Sieve the amla through a stainless steel sieve if there are threads. 2.  Now in a kadhai add amla pulp, sugar and cook till sugar melts and you see a glaze.Do not overcook or else it will become hard. 3. The texture should be liquidy. 4. Add elaichi and kesar if you like. 5. Allow it cool overnight without a cover. 6. Store in a glass bottle.

Ingredients 1 cup Amla juice 3 cups Suagr Method 1. For the juice Cut amlas and put them in a juicer or churn in a mixie jar and strain in a muslin cloth. 10- 12 big ripe amlas will give one cup juice. Mix amla juice and sugar and keep aside. 2. Once the sugar melts, place the mixture on a double boiler and cook for 5 to 10 minutes. Till you notice a shine. 3. Store in glass bottle. 4. Serve as below.  1/4th glass squash, 3/4th glass cold water.Add fresh mint and bhuna jeera with ice.

Ingredients 500 gms ripe amlas 1 tbsp salt 1 tbsp sugar powder 1 tsp ajwain 1 tsp chat masala 1 tsp bhuna jeera powder 1/2 tsp black pepper powder Method 1. Take a pan filled with water and place a colander ( jaali )over it. Keep the amlas in the jaali\ colander. They should not dip in water. 2. Steam the amlas till the color changes. 3. Deseed and cut in small pieces. 4. Add all the ingredients above. 5. Dry in sun for three day in a jaali placed over a plate. Dry till hard.

Ingredients 1kg red carrots ( washed, peeeled, and grated by a thick grater) 2 litres whole milk 2 cups sugar (adjust according to taste) 2 tbs ghee 1 small cup chopped dry fruits ( pista, badaam, kishmish, cashewnuts) 1 tsp elaichi powder few strands of kesar ( saffron) Method 1. In a big pan put 2 litres of milk and grated carrots and cook till milk reduces till thick. 2.  Add sugar. Sugar will make it liquidiy. Reduce further till you notice a shine. 3. Add ghee and roast for some time. 4. Add dry fruits, kesar and elaichi powder. 5. Store in fridge and serve hot or cold with ice cream

Ingredients One small cup of Bathua. 1 pinch of Sugar for cooking bathua 1 pinch of salt  for cooking bathua 1 tsp milk for cooking bathua 1 cup green peas 3 green chillis 1 inch ginger 1 tsp bhuna jeera powder 1/4 th tsp red chilli powder 1/4th tsp garam masala 1/4th tsp dhania powder 1/2 tsp chat masala 1 tsp amchoor powder 1 tbs oil. Oil for frying 2 cups wheat flour Salt to taste Method 1.  Wash one small cup of bathua. Boil bathua with a tsp of milk and a pinch of salt and sugar and some water. Cook till it turns soft. 2.  Strain and let it cool. 3. Add peas, ginger, bathua, green chillis and coarsely grind it in a mixer at room temperature. 4.  Take wheat flour in a paraat. Add all masalas. Add 1 tbsp oil. 5. Add the peas bathua mixture and knead it with the mixture only.  *Adjust the consistency of flour with water or more flour as required. 6. Make a poori  dough. 7. Roll out the pooris and fry. 8. Enjoy them ho...

Ingredients One small cup of Bathua. 250 gms Curd 1 pinch of Sugar for cooking bathua 1 pinch of salt  for cooking bathua 1 tsp milk for cooking bathua 1 green chilli 1/4 th tsp bhuna jeera 2 tbsp water Method 1. Wash one small cup of bathua. Boil bathua with a tsp of milk and a pinch of salt and sugar and some water. Cook till it turns soft. 2. Strain and let it cool. Coarsely grind it in a mixer at room temperature with one green chilli. 3. Whisk curd and add jeera powder, salt and bathua mixture. 4. Cool and sever with paranthas, pooris or rotis.

Ingredients (100 gms  )Small bunch of Fenugreek leaves finely chopped 100 gms matar ( fresh green peas) 1 inch ginger finely chopped 2 green chillies finely chopped 1/4 tsp pepper powder 1 tsp Sugar Salt to taste 3 tsp butter 1/4th cup malai 2 tbsp curd 25 cashewnuts. Soak for 15 minutes and churn in a mixer to make a liquid paste 1 cup water Method 1. Take two pans and add 1and 1/2 tsp of butter in each 2. In the first pan add chilli and matar 3. In the other pan add ginger and methi 4. Allow to cook without covering. 5. Takes about 4 minutes for the matar to cook. 6. Takes about 8 minutes for the methi to cook. 7. When the methi is cooked and done add matar to it. 8. Add salt 9. Add pepper powder 10. 1 tsp of sugar 11. Add kaju (cashewnut) paste 12. Add one cup of water and let it cook for 5 to 7 minutes. 13. Turn gas off. Beat together malai and curd. Add to the methi and serve hot.

Ingredients 1kg Green chillis 350 gms Oil 250 gms Mustard seeds or rai 100 gms  coarsely ground Saunf 100 gms finely ground Methi Dana Haldi Salt Juice of 6 lemons Ginger optional Method 1. Heat oil in a kadhai and cool it for some time. 2. Add green chillis to this oil and cook for for a few minutes. 3. Add all the masalas to the green chillis and fry 4. Add salt 5. Keep aside to cool. 6.Add the lemon juice and ginger pieces if you like.

Mexican Green Rice Ingredients 1 cup basmati rice 1/2 cup coriander 1/2 cup spring onions 2 green tomatoes ( use red if unavailable) 2 jalapenos 10 cloves of garlic chopped finely 1 tsp oregano 1/4 th tsp chilliflakes 1 green capsicum chopped finely 1 cube grated  processed cheese Salt to taste Garnish with bell peppers 3 tbsp Olive Oil Method 1. Wash and boil. Cook and keep aside. 2. In a mixer jar add tomatoes, green coriander, spring onions,jalapenos. Grind and keep aside 3. Heat olive oil, add garlic, once the garlic is golden brown add the green mixture 4. Add capsicum 5. Cook till oil comes up. Approx 5 minutes. 6. Add salt to taste 7. Add rice 8. Cook for a minute and add cheese 9. Add chilli flakes and oregano 10. Serve hot

Ingredients 3 medium potatoes 1 sprig of Curry leaves 1/2 tsp rai 1 pinch of hing 1 tsp mirchi powder 1/2 tsp haldi powder juice of half  a lemon 1 tsp of sesame seeds 2 tbsp roasted groundnut powder Salt to taste a dash of sugar 2 tsp oil for tadka Method 1. Wash the potatoes and place them in a ziplock bag. Cook in microwave for 5 to 7 minutes until they are cooked. Cut into small pieces. Leave the skin on. 2.  Take oil in a non stick pan. Add hing, rai and curry leaves. 3. Dunk the cut potatoes into the oil. 4. Add masalas and cook for a few minutes. 5. Add sesame, sugar and groundnut powder. 6. Add the lemon juice and serve with hot rotis.

Ingredients 1/2 kg unripe red pumpkin ( kaddu) chopped into large pieces without the skin. 1/2  tsp dana methi 3 onions finely chopped 10 cloves of garlic 1 inch ginger chopped finely 1 ladle ghee 1/2 tsp haldi 1 tsp mirchi 1 tsp dhania powder ( adjust according to taste) 1 pinch of hing 1 tbsp kishmish ( raisins) 1 tbsp kaju ( cashewnuts) 1/2 cup dahi (curd) 1 tsp jaggery grated ( adjust according to taste) Salt to taste chopped coriander leaves for garnish. Method 1. Heat ghee and add daana methi, hing, onions, ginger and garlic. 2. Fry till golden brown. 3. Add masalas 4. Add raw pumpkin and salt. 5. Add kishmish and kaju. 6. Add a little water if you need to cook the kaddu. 7  Cook and cover till the kaddu is cooked nice and soft. 8. Add jaggery, dahi and amchoor. 9. Cook for 5 more minutes. 10. Add chopped coriander leaves and serve hot with pooris.

Ingredients 1 cup mixed dal Take equal amounts of broken black urad dal, chana dal and one handful of black eyed beans             (chavali \ rongi) to make one cup of dal. Water to boil ( 6 cups ) 1/2 tsp haldi 1 tsp mirchi 1 tsp jeera 1/4 th tsp hing 1 ladle ghee lemon sized ball of tamarind 1 chopped onion lengthwise Green chillis 1 or 2 chopped lengthwise Ginger 1 inch chopped lengthwise Method 1. Boil the dal add salt and six cups of water in a pressure cooker. 2. Slow gas after first whistle and cook for 15 minutes. 3. Open the cooker and remove 2 cups of water from the dal. 4. Soak the ball of tamarind in this. 5. Prepare tadka for the dal. Heat ghee, add hing, jeera , haldi, mirchi and put in the dal. 6. 1 to 2 more whistles of the pressure cooker after we put the tadka. 7. When tamarind is soaked strain the water through a strainer add onions, ginger and chillis to the dal and tamarind water. This is called mahni. 8. Eat ...

Ingredients 3 Medium potatoes peeled and cut into large pieces ( 4 pieces) One Cup Makahana 1/2 tsp haldi 1 tsp chilli powder ( add as per taste) 1 tsp dhania powder 1 cup fresh curd ( not sour) 1/2 cup mustard oil ( You can use any other oil if you don't like mustard oil) Salt to taste 1 glass water for gravy Method 1. Heat oil and fry potatoes till brown and cooked. 2. Remove them from the oil and fry makahanas. 3. Turn the gas off. 4. Put curd in the leftover oil and the masalas. 5. Turn the gas on and put makahana and potatoes in the curd. Add salt to taste. 6. Cook till oil comes above the vegetables. 7. Add one glass of water and cook for 5 minutes. 8. Serve with hot rice. Madra can also be made using cauliflower, kabuli channa, kaala channa , bhindi. arbi, amritsari badi. You can replace potatoes with any of the above ingredients.

Ingredients 250 gms boiled  and peeled Arbi 1/2 tsp Haldi 1/2 tsp Chilli powder or as per taste 1/2 tsp dhania powder 1/2 tsp amchoor 1/2 tsp ajwain 1/4th tsp chat masala juice of half a lemon salt to taste 1 ladle Oil Method 1. Boil and peel the arbi. Press with your palm. 2. Sprinkle all masalas and lemon juice. 3. Keep it aside for 10 minutes. 4. Heat oil  in a flat nonstick pan and shallow fry the arbi. 5. Cook for 10 minutes on low flame. Do not turn. 6. Flip them around after 10 minutes. The arbi should be nice and crisp 7. Serve hot with roti. Note - Use the smaller variety of arbi for better results.

Ingredients 1/2 kg deseeded dates chopped coarsely 50 gms whole pepper slightly roasted ( approx 3 tbsp) 50 gms jeera slightly roasted ( approx 3 tbsp) 1/2 kg sugar ( approx 2 cups) juice of 10 - 12 lemons Green Chillies  - as per taste (approx 30 if not hot) Ginger julienne - as per taste ( 4 inches approx ) Salt to taste -  2 level tbsp ( or to taste) Method 1, Mix everything together and store in glass jar.

Ingredients 4 cups rice  flour ( made from thick rice) 1 cup white butter 1 tbsp sesame ( til) Salt to taste Coconut water from one coconut ( Not the fresh coconut ) from the chutney wala coconut Enough Milk to knead dough Oil for frying Method 1.Add salt and sesame to rice flour. 2. Rub butter in, make it to a bread crumb like consistency 3. Add coconut water 4. Add a little milk to make dough. Should be a little harder than the chapati dough. 5. Rest for 10 minutes 6. Knead well and make thick ropes and cut into small pieces and stick the ends to make a small loop. 7. Heat oil and fry the kadboli . The oil should be hot when you drop them in and then cook on slow heat till crisp and cooked. 8.  Drain on a paper towel and store in an airtight container.

Ingredients 250 gms sabudana soaked overnight in just about enough water. 5 medium potatoes boiled and mashed 2 - 3 green chillis 1 tbs jeera salt to taste 2 tbs Roasted peanut powder Ingredients 1. Grind jeera and chillis together in mixer 2. Mix with sabudana and potatoes and salt. 3. Add groundnut powder. 4. Make a nice mixture. 5. Deep fry wadas till golden brown serve with groundnut and curd chutney. Chutney Ingredients 4 tbsp roasted groundnut powder 2 tbsp curd salt to taste 2 Green chillies 1/4 th tsp jeera 1 tsp sugar Method 1. Mix together in a mixer. Add water if required. 2. serve with wadas

Ingredients 10 to 12 whole lemons 250 gms sea salt ( not the iodine kind :) 1/2 cup ghee for later use Method 1. Arrange salt and lemon in alternate layers. The last layer should be of the sea salt. 2. Cover and keep this away for 3 months 3. After 3 months the lemons start looking like gulab jamun. ( Black round balls) 4. Take these out and wash in hot water and wipe dry. 5. Dip in pure melted ghee and remove from the ghee. Just coat it with ghee. 6.  Store in glass jars \ barni. 7.This pickle stays good for years! 8. A layer of salt may appear later. Remember that is not fungus just sea salt. 8. Great for digestion

Ingredients 1 kg thin skinned spotless lemon washed dried desseded and cut into 16 piecesgms salt 100 gms 1 tsp Haldi ( turmeric) Method 1. Mix all these ingredients and put it in a glass jar for one month. The lemon become soft. After one month Ingredients 1. 5 kg sugar Water enough to soak the sugar. About 1 cup 1 tsp black salt 1 tbsp roasted jeera powder 1 tbsp chat masala 1 tsp chilli powder Method 1. Take a big saucepan 2. Add water and sugar 3. Keep it aside till the sugar dissolves. 4.  Cook on a slow flame till sugar boils. 5. Add lemon pieces 6. Cook till you see a shine on the lemon pieces. 7. Sugar syrup should not be very thick. 8. Cool and add all masalas 9. Pickle is ready . Store once it is at room temperature.

Ingredients 1 Onion whole 4 to 5 cloves 1 bay leaf 500 ml milk 100 gms breadcrumbs 50 gms butter Thyme to taste or any other herbs of your choice. Method 1. Take milk in pan. 2. Take whole onion and wrap the bay leaf and pin it with cloves. 3. Tip it in the milk. Add herbs and breadcrumbs. 4. Bring the milk to boil. 5. Remove from fire. 6. Cool for 2 hours 7. Remove onion

Ingredients 1 kg raw mango grated 750 gms  jaggery + sugar 120 gms garlic 120 gms ginger juliennes 1/4 tsp dana methi 1/2 tsp kalonji 1/2 tsp fennel \ saunf 1/2 cup water 1 cup Vinegar Method 1. In a pan take half a cup of water and melt sugar and jaggery and vinegar 2. Add all ingredients and cook till 1 thread consistency of the sugar \ jaggery mixture is achieved. 3. Cool and store in bottles

Ingredients 2 cup maida 1/2 cup processed cheese 1/2 tsp baking powder 1 tbsp ghee 2 tbsp butter if you are baking the sticks instead of frying Salt to taste. shouldn't be too much since cheese is salty too. Oil for frying. * apply a little butter if you want to bake instead of frying. Cold water to knead the dough Method 1. Sieve maida, salt, baking powder together 2. Add ghee, grated cheese and rub thoroughly. 3. Add sufficient cold water to knead the dough 4. Rest for half an hour. 5. Roll into chapati cut into sticks and twist them a little. 6. Deep fry till golden 7. Variation - You can add chilli flakes, oregano, pepper to the above mixture if you like. If you want to add kasuri methi if you like. 8. You can also bake instead of frying after brushing it with butter.

Ingredients 2 cup fine rawa 1/2 cup ghee 2 cup sugar 1 tbsp water + 1 tbsp water 1 cup dessicated coconut 1 tbsp Malai (cream) Method 1. Roast rawa in ghee till you can smell that it its nicely roasted 2. Add coconut and roast 3. Add malai and roast 4. Make a syrup of sugar and water when it starts boiling switch it off. 5. Pour in rawa and stir. 6. Leave for 3 hours 7. Make ladoos

Ingredients 2 cup Kopra 2 tbsp Dalia  (roasted gram) 10 to 12 groundnuts 5 to 6 sticks of Curry leaves 1/4 tsp strong Hing Salt to taste 1 tsp sugar 1/2 tsp oil 1 tsp til Method 1. Take 1/2 tsp oil and roast dalia and curry leaves till dry 2. Add Kopra, groundnuts and til 3. Cool 4. Add chilli powder, salt and sugar 5. At  room temperature grind in a mixer 6. Enjoy with Idli, Upma.

Ingredients 1 kg raw mango cut into pieces 1/2 cup chilli powder 1 cup rai dal coarsely ground 1 cup salt 2 tsp Methi powder 2 tsp haldi 2 tsp hing 2 tsp rai ( mustard seeds) 500 gms oil 1/2 cup jaggery few Pepper corns Method 1. Mix all ingredients 2. Make a tadka of groundnut oil and pepper corns. 3. Pour the tadka over the mixture 4. Store in a bottle. 5. Enjoy with Parantha 

Ingredients 1 kg raw mangoes cut into pieces 1 packet Kapre Mango Pickle masala 1/2 cup jaggery powder 500 gms ground nut oil Method 1. Heat groundnut oil and cool 2. Take a little oil and mix all the masala in it. Add jaggery. 3. Mix masala with the mangoes. 4. Pour the remaining oil and store in a glass bottle.

Ingredients 1 kg ripe tomatoes 3/4 th cup vinegar 3/4 th cup sugar 25 gms chopped ginger 1 tsp chilli powder Salt to taste 1 tbsp Saunth ( dried ginger powder) 1/2 cup kishmish ( raisins) Pinch of garam masala Method 1. Cook everything together 2. Till tomatoes are cooked 3. Store when at room temperature

Ingredients 500 gms not very hot chillis   2 tbsp jeera powder 2 tsp Methi powder 2 tbsp rai powder 1 tsp haldi 1 cup vinegar 1 cup imli pulp 1 cup powdered jaggery 50 gm fresh ginger 50 gm garlic 1 and 1/2 tsp salt 2 cup oil Method 1. Cut Chillis lengthwise 2. Add salt 3. Heat and smoke oil 4. Add chopped ginger garlic and masala in the oil and fry a few minutes. 5. Add vinegar, imli , jaggery chillis and fry for a few more minutes. Till the color of the chillis change 6.  Store in  a bottle when at room temperature.

Ingredients 1 cup Sugar 3/4th cup water 4 cups Maida ( flour) 1/2 cup ghee \ oil ( for mohyan) Oil for frying Method 1. Boil 1 cup sugar with 3/4 th cup water. Till sugar is dissolved. 2. Add ghee 3. Let this mixture cool till room temperature 4. Use this liquid to knead the maida into a stiff a dough. 5. Rest the dough for 30 minutes. 6. Roll chapati and cut diamond shapes using a knife. 7. Deep Fry in hot oil.  ( The oil should be hot when adding the shakarpare). Cook on slow flame once added. 8. Drain on a paper towel and store in airtight containers.

Ingredients 1/4 cup of dried peaches and apricots ( adjust according to your liking) 1 tetra pack Nestle Cream 2 Tbspn Malai ( fresh Cream ) 2 Tbspn Condensed Milk ( according to taste) 2 tbsp sugar Method 1. Churn malai and condensed milk, fruits sugar and cream in a mixer grinder. 2. Freeze and eat ice cream!

Ingredients 1 tetra pack Nestle Cream 2 Tbspn Malai ( fresh Cream ) 2 Tbspn Condensed Milk ( according to taste) Pulp of 1 custard apple ( sitaphal ) Method 1. Churn malai and condensed milk, sitaphal  and cream in a mixer grinder. 2. Freeze 3. Enjoy natural sitaphal icecream 

Ingredients 1 tetra pack Amul Cream 2 Tbspn Malai ( fresh Cream ) 2 Tbspn Condensed Milk ( according to taste) Pistachios and almond slivers for garnish Segments of 2 oranges. 2 tbsp orange juice Method 1. Churn malai and condensed milk and cream in a mixer grinder with 2 tbsp orange juice 2. Add orange segments , Add pistachio and almond slivers. 3. Cool in refrigerator enjoy this dessert in a jiffy.

Ingredients 1/2 l milk 5 tsp sugar 1 tbsp chopped unsalted pistachios Segments of 2 Oranges with cover removed. Method 1.  Boil milk till it is reduced to half. 2.  Add sugar 3.  Cool and churn in a mixer. To make a smooth kheer 4.  Add pista and orange segments 5. Serve cold

Ingredients 500 gms Maida 1/2 cup oil for mohan Salt to taste 1 tsp Ajwain 1 tsp ghee Water for kneading Method 1. Mix the oil, ghee with Maida, salt and ajwain till it all comes together. Bread crumb dough stage. ( Mutthi ban jaye). You may have to add a little more than 1/2 cup of oil sometimes. 2.  Knead well. The dough should harder than chapathi consistency. 3. Let dough rest for 10 minutes 4. Make small balls, roll small puris, pierce with fork and deep fry till golden brown. Note : Replace ajwain with pepper powder. You can also insert a pepper corn on top of the mathri for garnish. Left over mango pickle masala make excellent achari mathri. Balance the salt as per the achar. You can also make jeera and kali mirch mathris Or plain mathris Relish with mango achar or chunda

Ingredients 100 gms green chillis 1 tsp mustard seeds ( red rai) + 1/4th for tadka 1 tsp dana Methi (fenugreek seeds) 3/4th tsp Kalonji 1 tsp Jeera 1 tsp whole dhania seeds 1/4 tsp hing (asafoetida) 1/2 tsp haldi 1 tsp sea salt or to taste Juice of 1 lemon 1 tsp vinegar 4 Whole red chillis if the green chillis are not too hot 3 tbsp Oil 1 tsp Pepper corns 1/ 4th tsp ajwain 10 cloves of garlic 2 inch ginger chopped Method 1. Wash dry and chop green chillis. 2. Roast all the dry spices along with salt in a kadhai 3. Cool till room temperature 4. Grind this in a mixer 5. Heat some oil and add hing and rai 6. cool oil and mix a little oil with masala 7. Add all the fresh ingredients ( chillis, ginger, garlic) to the masala. 8. Fill in a bottle. 9. Pour the remaining oil , lemon juice and vinegar. 10. Keep in Sun for one day. 11. Enjoy with Paranthas after 3 days.

Ingredients 1 liter milk 3 tbsp Basmati Rice soaked for 15 mins 1/2 Vanilla Pod or a few drops of  vanilla extract 3 Tbsp Sugar for Caramel 2 Tbsp Sugar additionally 1 tsp butter 2 tbsp condensed milk 1 tetra pack Amul cream Method 1,  In a pan take milk and add the vanilla pod to it. 2.  Add soaked Basmati rice and cook till rice is done. 2.  Remove the vanilla Pod once the milk changes color and extract vanilla from the pod and add it to the boiling milk. 3. In another pan caramelize 3 tbsp of Sugra. 4. Add butter and stir well 5. Add the caramel to the kheer 6. Add condensed milk, cream and add additional sugar sugar if required. 7. Cool the kheer and then churn it in a mixer grinder. 8. Chill in fridge and serve

Ingredients 1 cup besan 1 cup ghee 1 cup finely chopped nuts ( pista, badam, kaju) 1 cup cream ( 1/2 cup amul , 1/2 cup malai) 1 cup grated coconut freshly grated 2 cups sugar 4 Cardamom powder Method 1. Dry roast besan 2. Till it gets fragrant 3. Add ghee and all ingredients 4. Stir continuously 5. Add cardamom powder 6. Cover a tray with butter paper \ parchment paper and grease it with ghee 7. When the ingredients come together as a ball in kadhai place it on tray. 8. Let it cool and cut into pieces. 9. Enjoy :)

Ingredients 100 gms Ker 100 gms Sangri ( Wash it well) 2 ladles of oil 1 and 1/2 tsp Red Chilli Powder 1 and 1/2 tsp Dhania Powder 1/2 tsp Haldi Powder 1/4 th tsp hing 1 and 1/2 tsp Jeera A handful of Kaju Kishmish soaked in milk 1 and 1/2 tsp Amchoor Powder 2 tbsp curd Chopped coriander for garnish Method 1. Soak Ker and Sangri for 6 to 7 hours in water. Ensure you wash them well at least 3 times. 2. Wash it 10 times in free water 3. Heat oil 4. Add Hing, Jeera, Dhania powder,Haldi, Mirchi, powders 5. Tip in the Ker Sangri and add salt to taste. 6. Add a little water and cook for 15 minutes in a kadhai 7. When done the oil will come up. 8. Add kaju kishmish milk and stir it in 9. Add amchoor powder and curd. 10. Stir well 11. Cover and cook for 5 more minutes 12. Add choppped coriander as garnish. 13. Serve it with Pooris Note - The Ker Sangri doesn't spoil so you can carry it as a train lunch \ dinner too!

So it is Ganesh Chaturthi and the one thing I miss when I am away from home are Ukdiche Modak or steamed rice modaks. For the dough 1. Rice flour - 1 cup 2. Salt - to taste 3.Ghee - 1 Teaspoon 4. Water- 1 and 1/2 cups of water Boil 2 cups water in a pan. Add Ghee and Salt. Add the rice flour. Make a nice dough and cover it with a lid. The dough should be warm when you make the modaks or they would crack. For the filling 1. One grated coconut 2. Jaggery - 1 cup 3. Nutmeg powder - 1/4 teaspoon 4. Elaichi or cardamom - 2 nos  crushed into powder Take a pan. Cook the coconut and jaggery well. add the nutmeg powder and elaichi powder. Leave to cool. Now take the warm dough. Grease your palm with a little ghee. Make a flat round disc with the dough. Fill a little filling. Close the ends to make modak shape. ( I am not that great with making them, so I prefer making round balls) Steam in a steamer for 10 to 12 minutes.

Ingredients 2 cups wheat flour Dried Methi leaves - a handful 1 tsp bhuna Jeera powder 1 tsp red chilli powder 1/2 dhania powder 1/2 tsp haldi powder 1 tsp sesame seeds 1 tsp sugar powder salt to taste 1 tsp chat masala juice of half lemon oil for dough as well as to fry Water for dough 2 tbsp besan. Method 1. Mix all ingredients and knead a hard dough ( puri dough) using water. 2.  Roll out puris and deep fry in oil. 3. Serve with potatoes sabji or pickles for breakfast.

Ingredients 1 cup of rawa ( semolina) 1/2 cup of ghee Tinned Pineapple juice 2 cups 1 cup water Pineapple pieces from he r e or tinned pineapple chunks. 1 cup sugar Method 1. Heat ghee in a kadhai and add rawa. 2. Roast till brown. 3. Keep stirring. 4. Add boiled water and mix thoroughly and cover for two minutes. 5. Now add the pineapple juice and keep stirring it. 6. Add sugar and stir and cover it till the sugar melts. Make sure that the rawa is nice and soft and fluffy like upma. 7.Add pineapple chunks and serve hot.

Ingredients 2 Tbsp of Lemon Squash . ( Look up  Lemon Squash   recipe here.) 10 to 15 mint leaves Chilled lemon soft drink like Limca or Soda. Method 1. Muddle the mint leaves in a glass. 2. Add two tbsp of squash. 3. Add soda or Limca. 4. Served with ice. For the pineapple mojita. Add 1/2 cup pineapple juice to the recipe above along with the soda.

Ingredients 1 cup Long grained rice ( basmati). Washed and soaked for 15 minutes 2 tbsp curd 1/2 cup of green peas 1 potato diced into cubes 2 onions chopped 1/2 tsp haldi Salt to taste 1 tsp red chilli powder 1/2 tsp garam masala ( optional) 2 Cups of water 2 tbsp ghee 1 tsp jeera few sprigs of fresh mint leaves. (optional) Method 1. In a pressure cooker add 2 tbsp ghee 2. Add jeera, fry onions till golden brown. 3. Add peas and potatoes and saute for a few minutes 4. Add mirchi and rice. 5.. Add salt to taste and saute for a few minutes. 6. Add curd and mint leaves. 7. Add water and mix well. 8. Give 2 whistles in the cooker. 9. Serve hot with cucumber raita and mint chutney.

Ingredients 4 green chillies 1 small cup of roasted groundnuts coarsely grounded A bunch of coriander leaves 8 cloves of garlic salt to taste a little oil for tempering 1 tsp Jeera Pinch of hing Method 1. Take 1/4 th tsp of Oil. Add hing, jeera, chillies and garlic. 2. Fry for a minute 3. Take the mixture in a grinder and add roasted groundnut powder and coriander leaves into a coarse mixture. 4. Add salt to taste 5. Take 1 tbsp of oil in a kadhai. Saute the mixture for a few minutes and serve with bhakri.

Ingredients 1 and 1/4th cup of cashew nut powder 1/2 cup sugar powder 15 ml of liquid glucose. Use 3/4th cup of sugar if glucose is not available. 1 tbs ghee 1/4th tsp of elaichi powder hot milk Method 1. Take a non stick pan. Add all ingredients. 2. Cook till the ingredients round up into a ball. This will take 5 to 7 minutes. 3. Roll it flat and cut diamonds or burfi. Adjust the thickness as per your liking. 4. Brush a little hot milk. 5. Cut pieces and store in an airtight container.

Ingredients For the batter Take 1 cup besan Salt to taste pinch of soda 1 tsp of oil Water to make a thick batter Pinch of Haldi For the filling 4 big boiled potatoes. Break them into chunky pieces only once they turn cold. 1 large onion finely chopped 2 green chillies 3 cloves of garlic finely chopped Haldi 1/4 tsp Red Chilli powder 1/4 tsp ( optinal) 1 tsp sugar Juice of half a lemon 1 tsp mustard seeds ( rai) Coriander leaves a handful ( chopped) Method 1. Heat 1 tbs of oil 2. Add rai and onions and garlic fry for a few minutes. Till they turn translucent 3. Add haldi, mirchi potatoes, green chillies, salt to taste 4. Fry for a minute or two. Till all ingredients mix. 5. Turn the fire off and add lemon juice and sugar. 6. Mix well and let the filling cool. Method to make Vada 1. Make potatoes filling balls. Dip in besan batter and fry in hot oil till cooked. 2. Serve hot with pav and garlic chutney. Garlic Chutney Recipe 4 to 5 kashmiri w...

Ingredients 8 Slices of large bread 4 large boiled potatoes a handful coriander leaves 2 nos green chilies . ( adjust according to taste) juice of half a lemon Salt to taste Filling Kaju, kishmish ( raisin) for filling. Oil for frying Method 1. Mash boiled potatoes and add coriander ,green chillies, salt and lemon juice. Mix well. 2. Chop the nuts finely and keep separately. 3. Take a bowl of room temperature water. Add salt to it, 4. remove the sides of the bread and dip in water and immediately squeeze water. 5. Take a ball of potato and insert a few nuts in the middle. 6. Cover the potatoes with wet bread and roll a nice ball. Fry the balls immediately. Don't keep them for too long or they will seep oil. 7. Deep fry in hot oil till golden brown and take it out on a kitchen towel. 8. Serve with sauce or mint Chutney.

Ingredients 1 big bunch finely chopped Methi ( Fenugreek leaves) approx 2 cups 1 tbs kasuri methi 2 cups wheat flour ( atta ) 2 tbs besan ( Chana dal flour) 2 tbs curd 1 tbs sesame seeds 2 tbs ginger garlic and green chilli paste. Salt to taste 1/2  tsp Chilli powder 1/2 tsp Haldi powder 1/2 tsp coriander seeds pounded 1/2 tsp jeera 1 tsp chat masala 1 tsp roasted cumin powder 1 tbs powdered Sugar Oil for cooking and 1 tbs for the dough Water to make dough Method 1. Mix all ingredients and knead a dough. 2. Roll out chapathis on a butter paper greased with oil. 3. Do not use partohan ( dry atta) 4. Cook on a tava \ gridle on both sides using a little oil 5. Serve hot with butter\curd.

Ingredients For the Bhajni ( Flour) 1 kg rice 1/2 kg chana dal 250 gm dhuli moong dal Method 1. Dry roast separately till you smell an aroma 2. Remove it from fire 3. Add 1 handful of coriander seeds ( raw) 4. Add 1 handful raw jeera Cool and get it grounded at a chakki mill For Thalipeeth 2 cups bhajni 2 small onions chopped 2 green chillies chopped 1 tsp chilli powder 1 tbsp sesame seeds 2 tbs curd 1 tsp sugar powdaer Half tsp haldi Dhania powder 1 tsp Salt to taste Method 1. Mix all ingredients together. Make dough with water. 2. Consistency of chapathi dough 3. Take butter paper our any paper grease it with oil. 4. Take a ball of dough, pat on the paper till a bhakri is formed 5. Heat a tava. Grease with oil. Place thalipeeth on tava. 6. Cook till golden Brown by adding oil. 7. Cook on both sides and serve hit v with chutney

Ingredients for Chole 250 gms Chick peas soaked overnight Salt to Taste For the Potli 1 sachet of tea leaves 5 - 6 cloves 10 pepper corns 2 badi elaichi 2 small elaichi 1 inch piece of cinnamon. Make a potli of all these ingredients or place it in a tea infuser. Method Boil soaked peas with double the water. 500 ml approx. Add the masala potli and salt Cook in a pressure cooker till Chole are cooked. For Masala 250 gms Onions 125 gms tomatoes 2  inch ginger paste 50 gms Anardana 3 tsp Jeera 1tsp red chilli powder 1 tsp dhania powder Everest Chole masala about 25 gms ( 2 tbsp) Oil for chaunk 1tbsp Ghee Method 1. Roast anardana and 2 tsp jeera on a tava. Grind and sieve this masala and keep aside. 2. In a big kadhai add oil, 1 tsp jeera, onion, ginger and saute till golden brown. 3. Add haldi, dhania, mirchi, chole and cook for a few minutes. 4. Add tomato puree and cool till it leaves oil. 5. Remove the potli from chole and strain the ch...

This is an excellent digestif ( non alcoholic) :) Ingredients 15 number Magai Paan leaves washed well 1 tbsp dhania daal 2 cloves 2 tsp gulukand 1 pinch of chaman bahar ( paan khushboo) 2 elaichi 1 glass of milk some ice Method Churn all ingredients in a mixer grinder and mix well. Sieve and serve in shot glasses .

Ingredients Round brinjals sliced about 250 gms 3 medium onions diced 1 tsp chilli powder 1 tsp dhania powder 1 tsp rai 1/2 tsp haldi 1 sprig kadhi patta 1 tsp tamarind paste 1/2 tsp jaggery 1/4th tsp Hing 1/4th tsp sambar powder Oil for chaunk Method 1.Add a 2 tbsp of oil in a pan. 2. Add hing, rai. kadi patta,  onions and saute for some time. 3. Add brinjals. 4. Add chilli powder, haldi , dhania powder 5, Mix properly and cover. 6. Cook till done. 7. Add 1/4th tsp Sambar powder 8. Add the tamrind paste and jaggery. 9. Saute for a few minutes and serve hot.

Ingredients For saag 2 bunches of sarson saag 1 bunch of Palak saag 1/2 bunch bathua saag Wash properly and boil in water in an open pan. Add a pinch of salt and sugar to retain color. Cool for some time. Churn in mixer grinder into a paste or you can chose to " ghotna" with hand. For the Chaunk 3 onions chopped finely 1 inch ginger + 8 to 10 cloves of garlic - ground to a paste 3 tomatoes pureed Ghee  - 1 ladle full Chilli powder - 1 tspn Jaggery - 1 tspn Ajwain  - a pinch green chillies - 3 to 4 in number into a paste. Method 1. Add a ladle full of ghee in a pan \ kadhai. 2. Add jeera, onion, ginger garlic paste and ajwain. 3. Cook till golden brown. 4. Add chilli powder 5. Add tomato puree and cool till oil separates out. 6. Add sag which is now cool and in a paste. Add green chillie paste. 7. Add little jaggery. 8. Add a little makki atta if you think the saag is thin. This is called AALAN. 9. Add salt  to taste, 10. Boil f...

Ingredients For the dry Masala 1 tspn whole corainder 1 tspn Jeera 1/2 tspn Shah jeera 6 cardamoms 2 Big elaichi 8 cloves 1/2 tsp pepper 1 star anise Method Roast all these ingredients in a pan. Grind in Mixer and sieve the masala. Keep aside. For Kaju Paste Handful of Kaju 3 tspn Curd 2 Tsp Malai Water to boil Method In a pan boil some water. Drop the handful of kaju. When the cashewnuts start floating remove and dunk them in some cold water. Take the cool cashews and add the curd and mail. Churn in a mixer to make a thick smooth paste. For the Gravy Ingredients 3 onions paste 1 tbsp garlic paste 1 tbsp ginger paste 3 tomatoes in a paste 2 tbspn chilli powder 1 tsp haldi 1 tspn dhania powder 1 tspn dried masala ( first recipe) Cashew paste ( mentioned above) Juice of half a lemon Butter 2 tbspn Oil 2 tbspn Method 1. In a kadhai add the butter and oil. 2. Add the onion garlic and ginger. Fry till golden brown. 3. Tip in all the dri...

Ingredients For the covering 250 gms Maida salt to taste 1/4th cup Oil  A little more oil for frying Few grains of Sugar Juice of 1/2 lemon For the filling 4 boiled and mashed potatoes Salt to taste 1 tsp Red Chilli powder 1/4th tsp Bhuna jeera Amchoor to taste Method for covering 1. Take a tsp of oil and add a few grains of sugar to it. Add juice of half a lemon and whisk this all together. 2. Tip in the maida and knead this to a stiff dough. 3. Roll out think chapatis. Fir the filling Mix all the ingredients and keep aside. To make the samosa 1. Roll the dough into a chapati 2. Keep the filling on one side. 3. Roll the dough. 4. cut pinwheels 5. Fry till golden brown. 6. Serve hot.

Ingredients 1 grated coconut 1 l of full cream milk 10 tspn Sugar Saffron strands Handful of chopped nuts 1 tbsp ghee Method 1. In a Non stick pan add boiled milk and grated coconut. Let it cook till it is reduced. Takes about 20 - 25 minutes 2. Add ghee and roast it all together to give some color and flavor to the coconut. 3. Add Sugar and cook for a few minutes. 4. Ensure the mixture leaves sides and comes together in the non stick pan. Should resemble khoya consistency. 5. Now set the mixture on a greased plate \ pan and garnish it with nuts. 6. Cut into pieces and refrigerate.

Ingredients For the Wada  500 gms Urad dal soaked in water for 4 to 5 hours and washed. Baking powder few pinches of Hing dissolved in a cup of water Garnish Jeera powder Red chilli powder Salt  Chat Masala For Gujiya Filling Green chillies, Chopped Ginger  Chopped Cashewnuts Chopped raisins. For Curd Fresh set curd. 1 tsp Sugar Salt to taste Whisk them all together and use to serve. Method 1. Wash the soaked urad dal well. 2. In a mixer grinder , add dal, a tspn of hing water and 1/4th tsp baking powder. Grind in to a very fine batter. 3. The batter should be super smooth. Gujiya  If you would like to make dahi gujiya instead of the wada. Chop cashewnuts, raisins, green chillies, ginger and keep aside. Method To fry the wada \ gujiya 1. Keep a cup of water with some oil handy. 2. Heat enough quantity of oil for frying the wadas in a kadhai. 3. Wet hands with the water and oil mixture. 4. Place a little batter on h...

Ingredients Raw Mangoes cut into pieces Ziploc bags Method For the time of the year when raw mangoes are not available, cut them into thick slices and freeze them in a ziploc bag. They stay fresh for a few months. Make mango chutney, dal or smack it over your bhelpuri in non mango season.

Ingredients 1 Kg Carrots ( red winter carrots) - cut into long 1 inch pieces. 1 Kg cauliflower - separated into florets  1/2 kg turnips - cubed  1/2 liter Mustard Oil  30 gms Rai 30 gms Chilli powder 3 tablespoon salt ( or to taste) 1 tsp Haldi 1 Small Cup Vinegar 400 gms of Jaggery  5 Number Onions 25 gms ginger 1 whole peeled garlic pod Method Previous day ( evening) 1. Wash and dry all the vegetables on a cloth. 2. Heat the 500 ml mustard oil and cool. 3. Soak the jaggery in vinegar and keep aside. Next day 1. Make the ginger garlic paste and keep aside. 2. Grind Onions into a paste in a mixer grinder. 3. Take two ladles of the cooled oil and stir fry vegetables in a kadhai. Ensure you do not cook the vegetables. They should be kacha kacha. 4. Add 2 more ladles of oil and cook the onions and ginger garlic paste, till golden. Keep it aside to cool. 5. Once the vegetables and onion garlic ginger paste has cooled down, mix the paste wit...

Ingredients 1 Cup soaked sabudana. Soak the sabudana in just about enough water for 5 to 6 hours. 1 Cup roasted Peanut coarsely ground. 4 green chillies chopped 1 boiled potato cut into pieces ( optional) 1 tsp Red Chilli powder Salt to taste 1 tsp Jeera  1 tsp Sugar 1 Tbsp Oil 1Tbsp Ghee Method 1. Take soaked sabudana in a plate. Mix it with powdered groundnuts and Chilli powder and keep aside.  2. Heat Oil and Ghee in a kadhai. 3. Add jeera 4. Once jeera splutters add the sabudana mixture. 5. Add few drops of water. 6. Cover the khichdi till the sabudana turns translucent. 7. Sprinkle sugar and serve hot with curd.

Ingredients 5 long purple thin brinjals ( lambe baingan) Slit the Brinjals longitudinally keeping the head intact. Keep in water. 1/4  tsp ajwain 1/2 tsp Chilli 1/4 tsp Haldi Salt to taste 1/4 tsp Amchoor powder 1 tbsp    Oil  Ingredientss 1. Take non stick pan, heat oil, add ajwain, add haldi, mirchi. 2. Tip in the brinjals. 3. Add salt 4. Cover the brinjals on low flame and don't add water. 5. The brinjals will be ready in 5 minutes. 6. Add amchoor powder , stir for a few minutes. 7. Serve hot with paranthas, rice or chapathi. Note - brinjals should be fresh and thin skinned.

Ingredients 250 gms Arbi (colocasia ) Boiled, peeled and cut into roundels. 1/ 4th tspn ajwain 1/2 tspn Haldi 1/2 tspn Chilli Powder 1/2 tspn Dhani Powder. 1/2 tspn Amchoor powder Salt to taste 2 tbspn  Curd 1 ladle Oil Method 1.  Heat oil in a kadhai. 2. Add ajwain, haldi, mirchi,dhania, powder and salt. 3. Immediately put arbi in it. 4. Fry for a while so that the masala gets coated over the arbi. 5. Add 250 ml water and b ring to a boil. 6. After 5 to 7 minutes. Take 2 tbsp curd and add amchoor to it. Pour this mixture to the arbi. 7. Boil for two minutes. Enjoy with roti, parantha.

Ingredients 4 tbspn Oil  250 gms Fresh Amla  ( Gooseberry) 1 tbsp Saunf ( dar dara pissi hui )  1 tbsp  haldi 5 to 7 slit  green chillis  Salt  Method 1. Keep a colander on boiling water. Keep Amlas on it. Steam them and deseed. 2.  Wash and dry the green chillis on a towel.The spicier chillis work best :D 3, Heat some oil in a pan. ( Tel pyaar se dalna ;)  4. Add  amla  and cut chillis. 5. Add haldi and salt according to taste. 6. Add the saunf coarse powder.  Cool and store in fridge.

Ingredients Jelly Custard Vanilla Sponge Cake Fruits Orange juice. Vanilla ice cream \ Whipped Cream For Jelly 1 Packet of your favorite flavoured Jelly Water as per the instructions on the jelly box 1 tspn Sugar Method 1. Add hot water to the jelly mixture along with the sugar and set it in a glass bowl in which you will serve the trifle. For Custard 500 ml Whole Milk 1/2 Cup Malai Custard powder 1. Boil the milk with malai 2. Add 5 tbspn of Sugar 3. Put three tbspn full of custard powder ( Brown and Polson) in small bowl of milk. Mix the custard  powder well. 4. Now pour this mixture to the hot milk and malai. 5. Cook till you get a thick consistency custard.Keep stirring or it will burn :) 6. Cool and pour over the set jelly. To complete the trifle 1. Spread Vanilla Cake pieces on the custard. Pour a little orange juice over the cake pieces. 2. Cover the cake with some fresh and tinned fruits. Mangoes, grapes, cherries, tinned pineapple, ...

Ingredients Bananas Apples Demerara sugar 1 Tbspn of butter Pinch of cinnamon powder. Method 1. Slit bananas and apples into long pieces. Sprinkle some cinnamon powder. 2. On a griddle add the butter and sugar. 3. Place the cut fruits and grill them for a few seconds on each side. 4. Serve hot with Vanilla icecream :)

Ingredients 1 Cup Rawa ( semolina ) 2 Cups Ghee 3 Cups Sugar 4 Cups Water Elaichi powder Almond  slivers, raisins and pistachios chopped. Method 1. Take 2 cups of ghee and roast the rava till golden brown. 2. Add 4 cups of boiling water. Cover for 5 minutes 3. Add sugar and cook till sugar melts. 4. Add elaichi powder and nuts and serve hot.

Ingredients 125 gms Paneer cubes 1/2 cup of three colored bell peppers 2 tspn soya sauce 1 tbspn chilli sauce 2 tbspn Tomato sauce 5 green chillies slit lengthwise 5 flakes of crushed garlic 1/4th tspn Sugar 1/4th tspn pepper 1/4th tspn salt For batter 2 tbspn cornflour 2 tbspn maida 1/2 tspn salt 1 tspn of olive oil Water to make batter of thick pouring consistency. Method 1. Dip paneer along with pepper pieces in the batter and fry pakodas. 2. Keep these aside. 3. Heat two tablespoons of olive oil,, fry green chillies and garlic. Add salt, pepper and sugar. 4. Add all sauces along with 2 tbspn of water. 5. Add fried paneer pakodas to the sauces. 6. Mix well and serve HOT.

Ingredients Chopped starwberries 1 cup. Chopped paneer pieces 1/2 cup Cubes of cheese. 2 nos Juice of one lemon Olive Oil 1 tbspn honey 1 tspn  Pepper powder - 1/4 th tspn Green chillies - finely chopped 1 nos. Salt to taste. ( remember there is cheese) so adjust accordingly. Method 1. Make a dressing of honey, pepper , lemon juice, green chillies. 2. Just before serving sprinkle the dressing over the cheese, paneer and strawberries, and serve chilled. 3. Mix only when it is time to serve.

Ingredients 1 tbspn soaked rice drained and made into a coarse powder. 250 ml milk Few strands of saffron 1/4 tspn Elaichi powder 3 tbspn Sugar Method 1. Mix rice powder with little milk. 2. Put rest of the milk to boil. 3. Slowly add the rice and milk mixture to the rest of the milk. 4. Add saffron strands. 5. boil till you get a kheer like consistency is achived and the rice is cooked properly. 6. Add elacihi powder. Add sugar. 7. Boil for two minutes till sugar melts. 8. Cool in refrigerator and serve in shot glasses with chilled rasgullas.

Ingredients Bread slices Salted Butter Cheese slices Green chilli finely chopped Finely chopped garlic 2 cloves Oregano and chilli flakes to taste. Home Tomato Ketchup ( preferably Heinz) or hot and sweet ketchup if you like it hot. Method 1. Apply butter on the bread. 2. Place cheese slice on the bread. 3. Place one or two tiny pieces of garlic and chilli. 4. Sprinkle some oregano and chilli flakes. 5. Add  a little ketchup. 6. Bake till the bread is golden cripsy and melted cheese. 7. You can also make this over a grilled pan.

Ingredients 1/2 cup of finely chopped broccoli 1/2 cup of finely chopped bell peppers ( red , yellow, green) A small cube of grated cheese. Add more if you like ;) A small cube of grated paneer. 1/4th tspn pepper powder 1/2 tspn oregano 1/4th tspn chilli flakes \ chilli powder Finely chopped 1 green chilli Finely chopped herbs of your choice. Coriander works best. 1 onion finely chopped 2 cloves of garlic finely chopped. Salt to taste. Method. 1. Mix all chopped ingredients together. 2. DO NOT Cook. Add salt right before you make the parantha. 3. Make whole wheat dough for parantha with salt. 4. Roll out two chapathis. 5. Smear with little olive oil. 6. Spread the mixture over one chapathi. Leaving half inch on the sides. 7. Place the second chapathi over it. Seal edges with a fork. 8. Cook on a tava using olive oil till crisp. 9. Serve hot with white butter and curd or ketchup.

Ingredients 1 Cup maida 1 Tspn yeast 2 Tspns milk 2 Tspns sugar a pinch of salt 1 Tspn chilli garlic and ginger paste  1 Tbspn Olive Oil 1 Tspn Melted Butter. 1 tspn baking powder. Method 1. In a glass bowl sieve maida, baking powder, pinch of salt thrice. 2. Take warm milk, add sugar to it, add yeast and let ot prove for 10 mins. 3. Make a well in the maida add butter Oil, chilli garlic and ginger paste.  4. Add yeast mixture and knead a dough. 5. Leave it for 30 - 40 minutes. Till the dough doubles in size. 6. Bake bread at 180 degrees in any shape you like. 7. Remove the bread. When at room temperature, churn it in a mixer grinder. Sprinkle the bread crumbs on a tray. 8. Let the crumbs dry in the open ( for about a day). 9. Use these as you like. Stays good for 6 months :)