Vegetable sprouts salad

Ingredients: 1. Green Gram Whole (Sprouts) 10 gm 2. Bengal gram whole (Sprouts) 10 gm 3. Carrot 10 gm 4. Tomato 10gm 5. Cucumber 10 gm 6. Cabbage 10 gm 7. Spring onion 10 gm 8. Lettuce 10 gm 9. Capsicum 10 gm 10.Lemon 10 gm 11.Coriander leaves 10 gm 12.Salt to taste 13.Chat masala optional Method: To make sprouts, soak both the grams separately over night. The next morning tie both these grams in a muslin cloth for germination and keep them atleast for a day. Wash the sprouts before using them so that they don’t smell bad. Now for the salad, chop all the vegetables finely and shred cabbage. Finally mix all the given ingredients in a bowl to make a salad and garnish it with coriander leaves and serve.

Naan, roomali roti and Bhature
Maida 250 gm Baking powder 1 tsp Dry Yeast 1 tsp (keep yeast mix for 10 mins) Lukewarm Milk 1 cup Kalunji and khus khus Ghee 1 Tsp Mix yeast in milk and sugar mixture. Mix baking powder and salt in Maida. Sieve. Add ghee and mix. Add yeast mixture and knead a soft dough. If needed add water. Knead for 10 minutes. Keep aside to let it rise (Ferment).

Shahi Cauliflower Bhujia
Cauliflower ½ kg, Peas ½ cup, Paneer 100 gm, Tejpatta, Kasoori Methi 1 tsp, fresh masala 1/ tsp, tamatar 2, white jeera ground 2tsp, coriander powder 1 tsp, ghee 1 tsp, ginger grated 1 tsp, onion 2(if needed), salt to taste, green coriander, red chilli powder, garam masala to taste. Method: Cut cauliflower and rinse. Rub it with salt (1tsp) Deep fry till golden brown. Fry paneer. Boil Peas. Save water for gravy. Grind tomato ginger and green chilli. Fry onion mixture in ghee till brown. Add rest of the tomato paste and fry till it leaves oil. Add little water. Add all masalas. Fry little. Add cauliflower, matar and paneer. Add water if needed. Cook on slow flame till gravy thickens. Garnish with coriander.

Chole Chole/ Garbanzo beans 250 gms

For boiling: Badi elaichi 1-2, Daalchini 1 sm piece, kaali kirch 4-5, aanvwala 2, laung 2, javitri 1 pc, salt to taste, meetha soda chute bhar (optional) For gravy: Tomato 150 gm, ginger, hari mirch, corriander leaves, ghee 1 tsp For chana masala: anardana ground 21/2 tsp, coriander powder 1 tsp, jeera 1 tsp, salt to taste, red chilli powder ½ tsp, garam masala 1/ tsp (fry all these things on dry tawa. Grind it coarsely to make chana masala)

Method Soak beans overnight. Add all the the Masalas for boiling and salt. Pressure cook till tender or for half an hour. Grind tomato, ginger and green chilli. Slic onions thinly/finely. Drain water from beans and place chanas in a plate. Add the chana masala (freshly prepared) to chana. Mix it. Add ghee in kadahi. Fry tomato paste. Add red chilli powder. Add chana. Fry for some time. Garnish with Onions and tomatoes and green chillies.

Apply ghee. . Sieve. knead more with 1 tsp ghee so that it is softer. Roll it like cone. Flatten the roll.Akbari Parantha 1 Katori Aata 1 cup Maida 1 tsp salt 1 katori Milk Mix salt and flour together. Roll it now. Cook it on both sides till brown and crisp. Sprinkle with Maida. Knead with Milk. Roll out in desired manner. Rub with ghee and keep it aside for 10 mins. Take a ball of dough. Thereafter.

Fry till ghee leaves the side. . Add water and mix. Fry the paste. Serve it with fresh cream. red chilli powder. Fresh garam masala Grid tomato. capsicum and Paneer. Cover for 5 minutes and cook. Add paste in hot ghee. GREEN CHILLIES. garam masala.Paneer a la king Green Bell pepper: 1 Onion (cut in round shape) : 1 Tomato (cut in round shape) : 1 Curd: ½ cup Tomatoes medium: 4 Green chilli: 2 Ginger Turmeric. salt. Add tomato . GINGER.

Curd: 1 cup Haldi. coriander leaves. Add tomato paste and fry till ghee leaves the pan.Kashmiri Dum aaloo Chote aaloo: 10 pcs Ghee: 1 tsp Zeera: 1 tsp Tomato: 250 gms Ginger. green chilli. Put saunf while serving. red chilli powder. Add potatoes in the gravy and give one boil. Fry potatoes till brown. coriander leaves. Add cumin and haldi. Put 1 tsp ghee in kadahi. salt. green chilli and ginger. saunf ground 1 tsp Grind tomato. . fresh masala ½ tsp. onion. Boil potatoes and peel the skin.

salt ¾ tsp. cashew 2 tbsp. Add it to masala. fresh masala ½ tsp. Fry masala. coriander. ginger. salt and red chilli. kismis. Make small balls. ghee 1 tsp. then add hot gravy before serving. Mash paneer and aaloo. mil 1 cup. Form the balls. green chilli. green chilli. small elaichi 1. jeera ½ tsp. grind kaju in milk.Malai Kofta: Paneer 250 gm Aaloo 250 gm Cornflour 3 tbs Salt ½ tsp Red chilli powder ½ tsp Garam masala ½ tsp Coriander leaves. malai 2 tsp. Add 1 cup water. Grind tomato. Let it cool. curd ½ cup. Put some malai and kismis in the center. coriander 1/ tsp. green chilli. Cook till gravy thickens. green chilli. . When ghee leave pan add milk and mix. red chilli ½ tsp. Mash. Ginger. Flatten it. jami hui malai. Add koftas. Deep fry it after diping it in the batter of cornflour and water. Add ghee in kadai and fry. Add curd and fry. For the Gravy: Tomatoes 4. Add cornflour. haldi ¼ tsp. coriander leaves. Garnish with malai and coriander leaves. Peel. maida Boil potatoes.

potatoes: 2 (boiled). French beans: 125 gms.Stuffed veg tomato curry Small sized tomatoes (hard): 12 Ginger paste tsp Red chilli powder: 1 tsp Ghee: 1 tsp White jeera powder: 2 tsp Corriander powder: 1 tsp Salt to taste Green coriander Curd: ¼ cup Fresh masala: ½ tsp Tomatoes: 4 for paste Add ghee in kadahi. Add tomatoes paste. coriander powder ½ tsp. Gravy is ready For the stuffing: Carrot: 1. Cook till water is ¾ cup. Mix masalas. Fry till water evaporates. white jeera 1tsp. Fry. Add the gravy. 2 green chillies chopped. Add ginger paste and water. Fry. Fill the tomatoes. Pan Fry tomatoes till little soft. . ginger finely sliced 1 tsp. Mix them together ightly. peas: ½ cup. Serve hot. Add all the masalas. salt. Add 21/2 cup water. Chop and Boil all vegetables.

coriander. green chillies. Add it to already prepared gravy. Dip it in thick maida batter. Cover it with one small piece of paneer as a cap. cashew. Make gravy as usual. curds ½ cup. ginger paste. Cut ¾” to 1” thick paneer pieces. Or add paneer pieces as it is. ginger. tomatoes 4. fresh masala. green coriander. Deep fry it. pan fry it.Paneer Pasanda Salt. green chilli. coriander powder. Paneer 250 gms. kismis. Fill the dry fruits mixture. . badam. Note: If you d not want to deep fry. Make a hole in the center. red chilli powder. Maida 1tbsp (for batter) Coarsely grind all the dry fruits.

ground ginger 1 tsp. Add little water. tej patta 1. Give baghara before serving. ghee 1tbsp. turmeric ½ tsp. . laung 3. ginger paste. Add paneer and cook for 5 minutes. elaichi. laung. tomato. milk 21/2 cups. elaichi 3.Paneer Korma Paneer 250 gms. Add milk. Add tejpatta. Add all the rest of the masalas. Cook till gravy becomes 1 cup. tomatoes 250 gms.. white pepper powder ½ tsp. salt. coriander leaves. Grind laung and elaichi. haldi. ginger in ghee and fry till ghee leaves the sides of the pan. green chillies.

Flatten it. Add all dry masalas. Mash paneer with your hatheli. Grind tomatoes. salt ½ tsp. kamal kakdi). Fry in Ghee for few minutes. coriander 2 tsp. 2 green chillies. Add color. Add maida and cook for 1 minute. garam masala 1 tsp. Tomato ketchup (optional) and green coriander. PUT PANEER BALLS IN THE CENTER. Add grated lotus root. Add ginger. Heat a pan. salt 1 tsp. ghee 2 tbsp. Deep fry it after dipping it in thick maida batter. Spread gravy on the top. For the koftas: ½ kg lotus root (bhen. tomatoes 5-6. Fresh masala ½ tsp. Add lotus root mixture. Grate it. sliced ginger. Make a kofta ball. coriander powder 2 tsp. Add salt and 1/2 katori water in pressure cooker. ginger and green chillies. turmeric ¼ tsp. yellow color 1 pinch Peel lotus root. For koftas filling: Paneer 250 gms. Garnish with cream and serve. Cool the mixture. Fry till ghee leaves the sides of the pan.Nargisi Kofta Curd 1 Cup. Add 1 cup water. Apply ghee on your palm. Add ghee. Mix well. maida 4 tsp. Mix well. red chilli powder 1 tsp. Cook till one whistle. gnger. Add 1 cup curds. Cook on slow flame till gravy thickens. tomato sauce ½ tsp. . Make few small rounds. In a serving dish place koftas cut in half. Place some lotus root mixture.

paneer 100 gms. gobi 5-6 florets. 1 slice pineapple. . gajar 1 cup. Add some more ghee in pan. Add milk. 50 gms grapes. 1 tbsp tomat sauce. 2 tsp khus khus. 1 cup milk. Chop pineapple in small pieces. 8-10 kismis. Garnish with the fruits while serving. Add tomato paste. ½ tsp garam masala. Add 1 cup water. Heat oil in pan. ½ tsp green coriander. Masalas. ½ cup curd. ½ tsp fresh masala. French beans 6-7. Grind tomatoes. Chop tomatoes in small pieces. 1 tsp red chilli powder. aaloo 1. green chillies. ginger.Navratan Korma Shimla Mirch 1. tamatar 2 For gravy: Ginger 3-4 tomatoes. Fry paneer in small pieces . green chillies to fine paste. curd and fry till the paste leaves the ghee on sides. 1 tsp salt. matar ½ cup. Slice grapes in half. 1 tbsp cream or malai. Fry ¾ boiled vegetables. 1 tsp coriander powder. 1 tbsp Red pomogranet . Add all the vegetables. Cook for 2 to 3 mins. Boil all the vegetables till they are ¾ done. Add 1 tbsp ghee. Keep them aside.

Boil till it thickens. Add sugar.Ice Cream Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 100 gms Vanilla essence 1-2 drops Boil milk for 10 minutes. Set it in fridge. Cool and refrigerate till it’s half set. Add conflour slowly. Boil. . Boil till thickens. Mix the cream and vanilla in half set icecream and beat it.

Add pineapple syrup Place the jelly mixture bowl on ice and mix. Add this cold mixture in hot water. Boil till thickens. Add sugar. Add conflour slowly.Pineapple barbarian Ice Cream Pineapple Icecream Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 100 gms Pineapple essence 1-2 drops Lemon or green color 1-2 drops Boil milk for 10 minutes. Boil till it thickens. Cool and refrigerate till it’s half set. Pineapple jelly: . Mix the cream and vanilla in half set icecream and beat it. Add color and pineapple chuncks in it. When it thickens add cream and mix well. Boil. Pineapple barbarian: Pineapple Jelly ½ pack Water ½ cup Pineapple syrup 1/8 cup Pineapple slice 1 Cream 50 gms Boil ½ cup water. Add jelly in little cold water and mix well. Set it in fridge.

. Mix well and freeze.Pineapple Jelly ½ pack Boiled water ½ to ¼ cup Add jelly in boiled water. then ice cream and then barbarian and serve. To decorate: First add Jelly.

Butterscotch Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 40 gms Brown Sugar 40 gms White butter 40 gms Vanilla essence 2-3 drops Butter scotch sweets Chopped cashews 1 tsp Boil milk for 5 minutes Add white butter and brown sugar. becomes hard and then melt again acquiring brown color. . add it in ice cold water drop by drop. add vanilla essence and cream. You can add this in the ice cream. For butter scotch sweets: Sugar 2 serving spoon Water 1 tbsp Mix both and cook on slow flame. Take it out immediately in a dish and tilt the dish slightly. Add cornflour and cook till milk thickens. When sugar dissolves. Cook till it melts. Mix cashews and allow it to set in refrigerator. Beat it. When milk is cold beat it and keep it to set till it’s half set. When it’s half set.

¼ cup boiled water Method: Boil water. Mix it till it thickens. Mix jelly in cold water. For Chocolate sauce: Water ½ cup Milk 2 tsp Cream 2 tsp . Add in freeze till it sets. For Strawberry sauce: Sugar ½ tsp Cornflour ½ tsp Red color 1 drop Strawberry essence 1 drop Red candy (optional) Method: Add everything (EXCEPT essence and color) together and boil till everything thickens. Add essence and color. Add some sugar. Cool. Cool.Triple Sundae Vanilla Ice cream For Strawberry jelly: ½ pack strawberry jelly. Mix jelly mixture in hot water. Add essence and color. For Pineapple Sauce: Pineapple Syrup ½ cup Sugar ½ tsp Cornflour ½ tsp Yellow color 1 drop Pineapple essence 1 drop Method: Add everything (EXCEPT essence and color) together and boil till everything thickens.

Coco powder ½ tsp Sugar ½ tbsp Cornflour 2 tsp or 1 ½ tbsp Method: Add everything (EXCEPT cream) together and boil till everything thickens. Spoon test: Put sauce in spoon WHILE COOKING. Cool. Usse ulta karke drop karo. To serve add jelly. Top it with cherry Place wafer on the side. It the last drops remain on spoon. . Add cream. icecream and sauces in long glass. it’s ready.

Add red color or strawberry essence in the 2nd part. Set it till ¼ done.10 minutes. Divide in 2 parts. When it’s half set. Add strawberry layer on top and set it again. In the icetray layer vanilla icecream first. Add sugar. Add cornflour and cook till milk thickens.2 drops Boil milk for 5. .Two in One Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 100 gms Vanilla essence 1-2 drops Red color 1. When milk is cold beat it and keep it to set till it’s half set. Boil for 10 minutes. Add add vanilla essence and half of cream in one part.

When it is ¼ set or ½ set place 2nd layer.2 drops orange color + orange essence 1. red color or strawberry essence in the 2nd part. Add add vanilla essence and half of cream in one part. When milk is cold beat it and keep it to set till it’s half set. Divide in 4 parts. pineapple essence and green color in 3rd part and cream. Add strawberry layer on top and set it again.2 drops cake 1/8th inch thick broken cashews 1 tbsp Boil milk for 5.2 drops green color + Pineapple essence 1.Cassata Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 125 gms Vanilla essence 1-2 drops Red color + strawberry essence 1. Boil for 10 minutes. when 2nd layer is half set add 3rd layer and at the eend add 4th layer. . Add cornflour and cook till milk thickens.10 minutes. cream. Add sugar. Beat each of them separately. Set it till ¼ done. When it is ½ set add cashew pieces on top. orange color and orange essence in 4th part. When it’s half set. First add cake slice layer and top it up with vanill layer. In the icetray layer vanilla icecream first. Add cream.

Add cornflour and cook till milk thickens. When milk is cold beat it and keep it to set till it’s half set.10 minutes. add vanilla essence and cream in one part Add jujubs. Place it in icetray and set. . Add sugar. Boil for 10 minutes.2 drops Fruit candy pieces (jujubs) Boil milk for 5. When it’s half set.Tooti fruit Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 125 gms orange color + orange essence 1.

milk.Chocolate Milk ½ cup Pisi Sugar 2 tsp Coco powder 2 tbsp Ghee 1 tsp Add sugar. Add ghee and cook it properly till the mixture thickens. Set it in cubes/ bars. . coco powder and beat it.

Kesar essence 1-2 drops Kesar strabds 3-4 Pista essence 1-2 drops Pista finely chopped. Add sugar. Set it in refrigerator. Add conflour and coco powder mix slowly. Boil. Boil till thickens. Beat it well. almonds and walnuts. Set and refrigerate. Cream 100 gms Add everything in half set vanilla icecream. Cool and refrigerate till it’s half set. Choconut ice cream Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 200 gms Vanilla essence 3-4 drops Coco powder 2 tbsp Boil milk for 10 minutes.Nutty Butty icecream Make vanilla ice cream first. Boil till it thickens. Add roasted and coarsely chopped cashews. . Add ½ tsp coco powder. Mix the cream and vanilla in half set icecream and beat it. Kesar Pista Vanilla icecream Half set. Garnish the top with pista.

water 1 tsp Add all 3 together and cook. Boil. Mix the cream and vanilla in half set icecream and beat it. When the icecream is half set. Sprinkle drinking chocolate on top. Layer 1st part in ice try and set it. sugar 2 tbsp. Boil milk for 10 minutes.Layer it in ice tray. add the 2nd part of mango puree layer. Grind to a powder. Top with praline powder when half set. Set it in fridge. Set it complete. Cool and refrigerate in another till it’s half set. Cool. Boil till thickens. Add conflour slowly. Set it in tray which has mango puree layer. Mango tute Milk ½ kg Cornflour 2 tbsp Sugar ½ katori Cream 120 gms Vanilla essence 1-2 drops 1 big Mango puree or frooti 1 pack Beat mango puree or frooti with some sugar. . Add sugar. Parline powder Almonds 7-8. Boil till it thickens. Divide it in 2 parts. When sugar coats the almonds stop the cooking process.

Add cornflour slowly. Spread it on the icecream. Boil. Refrigerate till it’s half set. Mix the cream in half set icecream and beat it. Set it in fridge. Boil till it thickens. Cool and mix the coffee and vanilla. Drinking Chocolate/ coco powder 100 gms Milk ½ cup Sugar 1tbsp Mix all the ingredients and cook till mixture thickens.Chocolate coated coffee icecream Milk 1 kg Cornflour 2 tbsp Sugar ¾ cup Cream 200 gms Coffee 1 tsp Vanilla essence 1-2 drops Boil milk for 10 minutes. . Boil till thickens. Add sugar.

pineapple. grapes. top with fruits. orange.Banana split Banana. cherry. Put 3 different scoops icecream. Place it in center. You can also put fruits in icecream. tooti fruiti. Split banana lengthwise. icecream vanilla. .

Coconut Thins Maida 100 gms Ghee 100 gms Pisi chini 100 gms Dalchini powder 1 tsp Coconut powder 75 gms Mix Ghee and sugar. Add cinnamon powder and sieved maida. Beat till it doubles in volume. Flatten them. Place them in a greased baking tray. Sprinkle coconut powder on it. Bake on 180 degree C for 20-25 miutes. Add coconut powder. Make 20-25 balls. . Wrap it in ploythene and freeze it for 15 minutes.

Dip in cold water and dry with hands. Flatten it and put jam in between. If you want to add egg. Roll cornflakes on it. Add maida in it. add egg in ghee and sugar mixture and beat. . Put cherry.Melting Moments Maida 150 gms Ghee 100 gms Pisi chini 100 gms 1 part egg yolk (optional) Vanilla essence 1-2 drops Cornflakes 25 gms Cherry 10 Mix fruit jam little Beat ghee and chini. Mix well and make balls. Bake for 20-25 minutes on 220 degree C.

Thereafter bake at 190 degree for 5 minutes. Place in a baking tray and bake for 220 degree for 10 minutes. Cut each ball from the center and make a cross. Sieve meetha soda and Maida together. Mix elaichi powder and curds. .Naan Khatai Maida 250 gms Ghee 125 gms Boora 125 gms Meetha soda ½ tsp Elaichi powder: ¼ tsp Fresh curds 1 tsp or sour curd ½ tsp Beat ghee and boora. Add maida in beaten ghee mixture. Mix small balls.

and elaichi powder. Add sooji. Add milk and soda. Apply ghee on baking tray. Beat it. coconut powder.Coconut Macaroons Maida 100 gms Coconut powder 50 gms Ghee 50 gms Sooji 25 gms Pisi chini 85 gms Elaichi powder ½ tsp Meetha soda ¼ tsp Milk ½ cup Beat ghee and chini. Bake it in preheated oven at 225 degree c for 20-25 minutes. . Spread mixture in baking tray but pouring from spoon.

. white pepper. Bake on 220 degree for 1-2 minutes. Form it like triangle and put toothpick SO THAT IT IS HLLOW FROM INSIDE. And fill the white sauce mixture in the bread.Cheese Triangular Bread 6 pcs Butter 2 tbsp Mustard powder ¼ tsp White sauce 1 cup Cheese 4 tbsp Salt to taste White pepper ¼ tsp Cut the brown portion of bread. Take out bread from the oven. Mix butter and mustard powder. Mix everything and cook on slow flame till it thickens. cornflour ½ tbsp. salt ¼ tsp. Roll/ flatten with rolling pin. Spread it on flattened bread. White Sauce Milk ½ cup. Bake for 5 minutes. Black pepper ¼ tsp. butter ½ tbsp. salt and white sauce. Mix cheese.

Add vinegar. .Hot Cheese Square Butter 1 tbsp Toasted bread piece 6 Paneer or cheese 3 tbsp Batter 3 tbsp Vinegar or lime 1 tsp Baking powder ¼ tsp Mustard powder ½ tsp Besan 1-2 tbsp Green chilli 1-2 Milk 2 tsp Mix butter. milk and green cilli. Add besan. Best it well. Spread this mix on bread. salt and baking powder in this mix. cheese/paneer. Bake it. Add mustard powder. Beat it.

Add all masalas. Apply butter/ghee in pie dish. Turn it upside down on serving. Put all vegetable in the pan. Add ghee in maida mix.Harvest moon pie Maida 150 gms Ghee 60 gms Salt ¼ tsp Cold water 2-3 tbsp (for kneading) Milk 1 tbsp Vegtables filling Chukundar little Carrot 1 Aaloo 1 Tomato 250 gms Green chilli Mint leaves few Salt ½ tsp Red chilli powder ½ tsp Garam masala ¼ tsp Turmeric ¼ tsp Chop vegetable finely. Add mint and tomato and cook for few more minutes. Bake in preheated oven at 220 degree C for 20-25 minutes. Cover it with the pie dough and press the sides of the pie dish. Apply egg white or milk on the top. Sieve maida with salt. It is even better if you bake it for 1 hour on 190 degree C. Roll out big chapatti 2” bigger than the pie dish. Cook/ fry all vegetable in ghee till soft. . Knead with water.

Roll dough 1/8” thick. salt and jeera.Salted Biscuits Maida 100 gms Ghee 50 gms Jeera ½ tsp Baking powder ¼ tsp Milk ¼ cup Salt ¼ tsp Refrigerate the ghee so that it’s hard. Bake in preheated oven for 20-25 minutes at 180 degree C. Add maida. Beat it. Cut in shapes as desired. Now beat ghee till it’s soft. Add milk little by little. Add baking powder. . Knead it properly. Wrap in cling wrap and keep in fridge for 15 minutes.

Apply ghee in a baking dish. Add beated butter/ghee and sugar mix in it. meetha soda and baking powder. Seive maida. Beat for 2-3 minutes with hand mixer. Pour cake mix in the baking tray.Cake Milkmade 1 cup Maida 150 gms White butter/ghee 100 gms Baking powder 1 tsp Meetha soda ¼ tsp Vanilla essence 1 tsp Sugar ¼ cup Milk ½ cup Beat ghee/white butter and sugar. Maida chidken. Fold this mixture slowly ad slowly in the ghee mix till everything is mixed. Add ½ cup warm milk and 1 tbsp water in milkmaid. Bake for 35 min in preheated oven at 220 degree C. .

And beat till light. Add eggs one by one. Fold maida and baking powder mix gently. Bake in preheated oven for 35 – 45 minutes at 220 degree. Beat butter and chini till soft and white. .Egg Cake Eggs 4 Maida 120 gms Chini 100 gms Butter 100 gms Baking powder 1tsp.

Add 1 tomato. Fry. Bake at 220 degree C for 15. Peel and poke it with fork. Add all the mixture with scooped potatoes and fill it in potatoes. sweet corn and all masalas. . Scoop the liquid part from tomatoes. Cut potatoes from center. Tomatoes 6 hard and big Sweet corn 3 tbsp Green chilli 1 Milk 1 tbsp Cornflour ½ tsp Paneer/cheese 1tbsp Cabbage little Fry cabbage(sauté). Top it up with the mixture of milk.Baked Vegetables Potatoes 6 big Khoya 100 gms Boiled peas 50 gms Coconut powder ½ tsp Green chillies 1 Salt ½ tsp Garam Masala ¼ tsp Red chilli powder (optional and to taste) boil potatoes in salted water. Fill the mix in tomato shells. cornflour and paneer/cheese.20 minutes. Scoop out the potatoes from center.

Fill the mix. Shimla MirchMake subzi of boiled potatoes. Slice shimla kirch in half. And mix. . Empty it. Top with cheese and tomato sauce/ puree and bake for ½ hour in 220 degree.Bake in preheated oven at 220 degrees C for 10 minutes. Add 2 tbsp boiled rice.

. Roll in sq shape.Bisucits Ghee/ white butter 100 gms Pisi chini 100 gms Wheat flour or maida 150 gms Milk 2 tbsp Custard powder 1 tsp Baking powder ¼ tsp Vanilla wafers will have 1-2 drops vanilla essence. Place rolls alternately side by side. Checker Biscuit Take combination of vanilla and chocolate or coconut and chocolate. Cut the biscuits in round. Bake for 15-20 minutes at 180 degrees. Beat ghee and sugar till white. Roll it and keep in fridge for 3 hours. Take 2 of vanilla and 2 of chocolate. Refrigerate for 3 hours. Fold maida gradually. Place in a baking try (ghee lagi hui) for 15-20 minutes at 180 degree C. Apply milk on one roti and place second roti on top of it. Cut and bake. Roll the dough lengthwise. Chocolate biscuit : add 2 tbsp coco powder Coconut biscuit: add 40 gms coconut powder Pinwheel cookies: rool chocolate wafers roti and vanilla wafers roti. Beat it nicely and keep it in fridge for 15-20 minutes. Roll ¼ inch thick. Add 2 tbsp milk gradually. Cut in any shape desired.

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