Ingredients :

• 1 Cup grated Paneer
• 1 Finely chopped onion
• 1/2 Tsp Garam Masala
• 1/2 Tsp Red Chilli Powder
• 1/2 Tsp Amchoor(Dry Mango) Powder
• 1/4 Tsp Jeera (Cumin) Powder
• 1/2 Tsp Ginger Garlic Paste
• 1 Tsp Tomato ketchup / sauce
• Some Finely chopped coriander
• Butter to toast
• 6 -8 slices of bread
• Salt to taste

Method :
In a bowl take grated paneer.Add red chilli powder, garam masala, chopped onion, cumin powder, chopped coriander, salt to it and mix well.Then add tomato ketchup and ginger garlic paste and mix well again softly and set aside.
Now take bread slices and cut their edges and roll out / flatten the  white portion of bread with rolling pin. Then place about 1 Tbsp of filling on one end of the bread slice and gently roll out the slice from one end to make a roll.Make sure that filling stays well within the first turn of the roll. (Note : You can Apply some thick maida + water paste at the end so that roll will not open). Repeat for remaining slices.Then heat pan, apply butter to rolls well on all sides . Now roast rolls in a pan lightly, so that all sides turn brown. Serve with tomato sauce.

Ingredients :

For Rasgulla :

• 4 Cups Milk
• 2 Tbsp Lemon Juice dissolved in 1 Tbsp Water
• 1 Tbsp Maida (All purpose flour)

For Syrup :

• 4 Cups Water
• 2 Cups Sugar
• 1/4 Tsp Cardamom Powder
• 4-5 sticks of Kesar

Method :

Heat Milk and bring it to boil. When it starts boiling, add lemon juice and wait fro milk to curdle completely.
Then remove from heart and let it cool for 5-10 minutes.After that pour it over a thin cotton cloth and tie it with a tight knot. On straining this milk, what we get is Paneer.Wash this paneer nicely under cold water to remove lemon juice flavor.Now knead Paneer for 5-7 minutes to make a smooth dough.Add Maida and knead again for few minutes.Then make small balls of dough and keep aside.(Note: remember , balls will grow in size when cooked in syrup, so make them small in size , about 1.1/2-2 cm in size.)
Now for making sugar syrup, mix sugar , water and cardamom powder in a saucepan and bring it to boil.Add kesar sticks and then add those paneer balls to hot syrup on medium heat and let it cook for 20 minutes with lid partially covered.Once rasgullas cooked, transfer to serving dish, refrigerate and then serve chilled garnishing with some dry fruit pieces.

Ingredients :

• 1 Cup Jowar flour
• 1 Cup approximately hot water
• A pinch of Salt.
• ReadyMade Onion-Garlic Masala 
• 1/4 Cup finely chopped onion
• 1/4 Cup finely chopped tomatoes
• Red Chilly Powder
• Finely chopped Coriander leaves
• 1/2 Cup Sev
• Chat Masala

Method :
Take  Jowar flour in a big bowl . Add pinch of salt to it and then add hot water little by little , mix , knead and make a soft dough. Now heat tawa.Divide dough to 2 equal parts and make a ball of it. Deep it into jowar flour and dust nicely. Gently roll with Rolling pin or  pat with hand in clockwise direction to make semi thick  Bhakari. Put bhakari on tawa, apply some water to the surface with hand .The water will evaporate .At this time turn bhakari and cook other side.Cook bhakari from both side till done.

Now, Mix some oil to onion garlic masala and spread it over Bhakari.Cut bhakari into 4 quarters.Spread some onion on it.Then Spread some tomatoes. Then sprinkle some red chilli powder and chat masala over it.Sprinkle some sev and then finally some coriander leaves and serve .You can even spread some Curd on it if u want.

Ingredients:

• 2 Raw bananas, Cut them into half, Peel off skin.Then cut each half lengthwise into thick slices.
• 1/2 Tsp Turmeric POwder
• 3/4 Tsp Red Chilli Powder
• 1 Tsp Lime juice
• 2 Tbsp Besan (Gram Flour)
• 2 Tbsp Rice flour
• Salt to taste
• Oil for shallow frying

Method :
Toss the banana slices with salt, turmeric powder, chilli powder and lemon juice. Set aside for 15-20 minutes.
Then a plate mix Gram Flour & Rice Flour.Then dip banana slices in this flour mixture and shallow fry 5-6 slices at a time on a non-stick pan with few drops of oil until each slice turns golden on both sides.

Ingredients :

• 1 Cup Wheat flour
• 1 Cup Maida
• 1 Cup Jaggery
• Water as required
• Oil 

Method :

            Dissolve jaggery in a water and add Wheat flour and Maida to it to form a batter of pouring consistency. Heat oil in frying pan and pour some batter with the ladle to form a malpua.Fry both the sides till it becomes golden brown in color. you can serve malpua with dry fruits on the top.

 Ingredients :

• 4 Potatoes
• 1 Tbsp Cornflour
• 1/2 Tsp Salt
• 2 Cups Fresh Sweet Corn seeds
• 1/2 Cup Pomegranate seeds
• 1/2 - 1 Tsp Lime Juice
• Red Chilli Powder as per taste
• Chat Masala as per taste
• Oil for Deep frying

Method :

Peel the potatoes and grate them thickly and keep in salt water for 5 min.Then take them out and squeeze out the water from grated potatoes. Add Corn flour and mix it well in potatoes.Take some portion of it and place in a steel / aluminum tea strainer (channi) and spread on all sides of strainer.Press on top to tie them together to form a nice Basket /Tokari shape. Then holding strainer deep fry in hot oil on medium flame till the basket / tokari is golden brown and crispy.The strainer should be dipped in oil completely and properly. Now remove stainer from the oil & tap it softly to unmould the basket or with the help of knife remove it slowly & softly.Likewise make other baskets / tokaris and keep aside.
Now for the filling,steam cook sweet corn seeds till they become little soft.In a bowl take cooked sweet corn seeds, pomegranate seeds, lime juice, chat masala, red chilli powder and Mix well. Now fill this mixture in potato baskets / tokaris and serve.

Ingredients :

• 1 Cup Maida
• 1/2 - 1 Tsp Cumin seeds
• 1 Tsp(as per your taste) Red chilli powder
• 1 Tsp hot oil
• A pinch of Baking Powder
• A pinch of Asafotida(Hing)
• Salt to taste
• Oil for deep frying

Method :

Mix all the ingredients to make a dough( like chapati dough). Make medium size balls and spread them.Then cut them into medium diamond shape pieces using knife. Then remove each one of then and twist the corners. Deep fry them till brown.

ngredients :
 
       For Veg Balls :

• 2 cups finely chopped Cabbage
• 2 cups finely chopped Carrot
• 2 cups finely chopped Capsicum
• 1 Piece finely chopped Ginger
• 2 Cloves of Garlic- finely chopped
• 1 Cup finely chopped Spring Onion 
• 1/2 Tsp Chilly Powder
• 4 Tbsp Maida
• 3 tbsp Cornflour
• Salt to taste
• Oil 

For Sauce :

• 2 finely chopped Green chillies
• 2 cloves of garlic - finely chopped
• 1 Piece finely chopped Ginger
• 1/2 Cup finely chopped Spring Onion( white part)
• 1/2 tsp Chilli powder
• 3 Tbsp Soya sauce
• 2 Tbsp Tomato Sauce
• 1 Tbsp Cornflour
• 2 Cup water
• 1 Tsp Vinegar
• 1 pinch of Ajino Moto.
• Salt to taste
• Oil.

 Method :

Mix Cabbage, Carrot, Capsicum,Maida,Cornflour, red chilli powder, Garlic, Ginger, Spring Onion and salt together and knead nicely.From this dove make small balls.Heat kadai and deep fry these balls till they become golden brown in color and keep aside.
Now in a pan heat 4 tsp of oil. Add ginger, garlic, green chillies, spring onion and saute for 2-3 minutes. Then add red chilly powder, soya sauce, tomato sauce and add 1.1/2 cup of water and allow it to boil.Make a cornflour paste ( Mix 1 tbsp cornflour in 1/2 cup water) to it. When it began to thicken add fried balls to it and  turn off gas. Garnish with green portion of spring onion and serve hot.

• Rice 250 gm
• 1 tbsp Butter
• 1 tbsp Oil
• 1 tsp Garam masala
• Makhana (lotus seeds)
• 1 tbsp Yoghurt
• 1 chopped Onion
• Salt as per taste
• Coriander leaves

Method :

Clean and Soak rice. Heat oil and butter , then saute onion till it becomes pink, then add makhana seeds, garam masala, rice,  salt, yoghurt and mix it well. Add water and cook. Garnish with coriander leaves and golden fried onion and serve .

Ingredients :

• 2 cups wheat flour
• 1tbsp oil
• Water to knead the dough
• A Pinch of Salt

      For stuffing

• 1.1/2 Cup Grated Paneer
• 1 Finely Chopped Onion
• 2 Tbsp Green Chilli Paste
• 1 Tsp Ginger Garlic Paste
• 1/2 Tsp Roasted Cumin Powder
• 1/2 Tsp Dry Coriander Powder
• 1/2 Tsp Garam Masala
• 1/2 Tsp Amchoor ( Dry Mango) Powder
• 1/4 Cup Finely Chopped Coriander Leaves
• Salt to taste

Method :

Take a bowl , mix wheat flour, salt, oil and then add water little by little to make a stiff dough.Cover dough with wet towel and set aside for 20-30 minutes. For stuffing mix all the ingredients listed above.Now divide the dough into small balls. Roll out balls into a small circle , place stuffing in the center, bring up the ends upwards above the stuffing to cover it. Once they are brought together like a pouch, make sure they overlap and press your palm on it.It will flatten the dough. Then roll it out into a circle.Heat tawa and place paratha on it. Trickle little ghee around paratha.Flip and cook evenly on both sides till it turns golden brown on both sides.Serve hot with pickle or tomato ketchup.

Ingredients :

• Wheat flour as required
• 2-3 Tbsp Besan
• 2 Cups finely chopped Coriander
• 4-5 Garlic cloves finally chopped
• 2-3 Tsp Green Chilli paste
• 2 Tsp oil
• Salt as per taste
• water

Method :

In a bowl add the whole wheat flour, salt, green chilli paste,besan,chopped garlic,oil and chopped coriander and make a nice dough. Keep this dough aside for 30-45 minutes. Then roll parathas and roast on tawa on medium heat till both sides become brown.Apply oil/ghee while roasting. Serve hot with pickle or yoghurt.

Ingredients :

• Wheat flour
• 1 tsp Salt
• 1 tsp Ghee

Method :
Prepare dough by mixing together 1/2 cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour. Knead well. Let the dough be a little softer that that of puri. Keep aside for an hour. Then shape parts of dough into balls bigger than ones fit for puris. Dust with wheat flour. Roll into chapatis on a rolling board. Smear chapati tawa with ghee. Keep on flame. Roast both sides of chapati on tawa moderately. Ready to serve.

• 250 gm Grated Paneer
• 2 finely chopped onions
• 1 finely chopped tomato
• 1/4 Tsp turmeric powder
• 1 Tsp Red chilli powder
• 1 Tsp Cumin Seeds
• Finely Chopped Coriander leaves.
• 2 Tsp Oil
• Salt as per Taste

Method :

Heat oil in a Pan / Kadai. Add cumin seeds, onion and saute till onion turns pink. Then add tomatoes and cook till they turn soft.

Then add turmeric powder, red chilli powder and mix will. Add grated paneer , salt and mix well and cook for 3-4 minutes.

Garnish with coriander leaves and serve.

• 4 Potato
• 1 Tbsp Homemade Schezwan Sauce or 2 Tbsp Ching's Secret Schezwan Sauce
• 1/4 Tsp Turmeric Powder
• 1 Tsp Red Chilli Powder
• 1/2 Tsp Vinegar
• 2-3 Tbsp Oil
• Chopped coriander
• Salt as per Taste

Method :

Boil and peel potatoes and cut them into pieces. Heat oil in a pan, add potato pieces to it , let them become crispy and brown in color. Then add turmeric powder,red chilli powder, schezwan sauce, salt, vinegar and mix well and let it cook for 2-3 minutes.Garnish with chopped coriander ans serve.

Ingredients:

• 2 Onions, cut into halves and sliced
• Besan or gram flour enough for the batter
• 2 tsp Corn flour
• 3/4 Tsp Turmeric powder
• 1-2 tsp Red chilli powder, as per taste
• 2 Green chillies , finely chopped
• 2 tsp ajwain (carrom seeds)
• Salt to taste
• Oil for frying

Method :

Apply some salt to the sliced onion and leave it aside till the onion leaves some water. Then add little turmeric powder, red chilli powder, chopped green chillies, ajwain , some salt( as per taste) , besan and corn floor and mix it well .


 Then heat oil for frying in a kadhai on a medium high flame for 3-4 minutes . Then lower the flame to medium-low  and drop small bhaji in the oil and fry stirring till they are cooked & crisp.


Serve with garlic chutney, mint chutney or tomato ketchup.

Ingredients :

• 1 Cup Nachani Flour ( Raagi Flour)
• 1/2 Cup Rice Flour
• 1-2 Tsp Green Chilli Paste
• 1 Tbsp Curd
• Salt to taste
• Water
• Oil

Method :

Mix Nachani (Raagi) Flour , Rice flour, Chilli paste, Curd , Salt and water to make a batter if thick consistency. Heat tawa (pan) and pour a spoonful of the batter over it and spread it with the spoon in concentric circle.  Add a teaspoon of oil around dosa and roast it on both the sides.  Serve with Butter or coconut coriander chutney.

 

Ingredients :

• 40 / 2 packets of Glucose / Parle G biscuits -Powdered
• 1/2 Cup Sugar
• 1 Cup Milk
• 1 Tsp vanilla essence
• 1 Tsp Baking Powder
• Some Raisins, Cashew nuts, Truity Fruity
• Some cherries to garnish

Method :

In a bowl mix the powdered biscuits,sugar,baking powder. Then add milk and vanilla essence and whisk it properly to form a smooth batter with no lumps.Mix dry fruits to this batter.



Grease a non-stick frying pan with butter and transfer the batter to it.Cover pan with lid and put on a low flame, let it cook for 12-15 minutes.Then off the gas and let the cake cool for 15 more minutes.After 15 minutes open lid .



 Remove cake , garnish with cherries , some chocolate sauce or icing ugar(optional)and serve.

Ingredients :

• 350 gm Gram Flour (Besan)
• 1 Cup Curd
• 1 tsp Green chilli Paste
• 1 Tsp Ginger paste
• 1 Tsp Baking Soda
• 1/2 Tsp Turmeric Powder
• 1 Lemon Juice
• Salt to taste
• 2-3 tbsp Oil
• Few curry leaves,finely chopped
• 1 Tsp Mustard Seeds
• Some Finely chopped coriander leaves.
• Some grated coconut.

Method :

In a bowl add gram flour, Curd and water . Mix well to make a smooth thick batter. Add salt and set aside for 5-6 hours. Then add ginger , chilli paste to this batter and mix well.Add turmeric powder and mix it well.
Keep the steamer or cooker ready on gas. Grease a baking dish. Now in a small bowl take baking soda, 1tspn oil and lemon juice and mix it well and add it to the batter, mixing it will in the batter. Now pour batter into the greased pan and steam for 10-12 minutes or till done. The let it cool for some time and cut into big cubes. Now heat 2-3 tsp oil in a small pan , add mustard seeds, curry leaves and allow it to crackle.Pour this over dhokalas. Garnish with coriander and grated coconut

Ingredients :

• 10 Marie Biscuit
• 2 tbsp Powdered Sugar if Bournvita is used or 3 tbsp if coco powder is used
• 1 tbsp Bournvita /  Coco powder
• 1/4 cup Warm Milk
• 2 pinch Coffee Powder
• 3 tbsp Unsalted Butter
• Some Cherries or truity fruity for garnishing

Method :

Mix Butter, powdered sugar and bournvita / coco powder and make a fine creamy texture. Add coffee powder to milk. Dip each biscuit in this milk and apply the cream on biscuit (thin layer) & arrange biscuits in a stack one on top of the other. Then apply a thin layer on all sides of this stack evenly. Keep it in fridger for 2-3 hours , remove and cut into slices.Garnish with Cherries or truity fruity and serve.

Ingredients :

•  1.1/2 Cup Dates
• 3/4 Cup Grated Paneer
• 1/4 Cup Powdered Sugar
• 3 Tbsp Grated Dry coconut
• 2-3 Tsp Dry Fruits Pieces
• 2-3 Tsp Fresh Cream
• 1/2 tsp Cardamom powder
• 1/2 Tbsp Ghee

Method :

Grind Dates in mixture.Add coconut and grind it again. Heat pan , add cream to it, then add ghee and mix .Then add dates to it, and mix well.Then add paneer to it , mix & combine well.Add 3 tsp coconut , mix and stir for 5 minutes.Off the heat and let it cool for some time.Then add cardamom powder, dry fruits pieces to mixture and mix.Make laddoo (small balls) of the mixture , roll in grated dry coconut and serve.

Ingredients :

• 2 Bananas
• 3/4 Cup Fine rawa
• 1/4 Cup Grated Jaggery
• 1/2 Tsp Cardamom powder
• Small Coconut Pieces, Cashew Nuts Pieces
• A pinch of  Salt
• Ghee (Clarified Butter) for frying

Method :

Mix all the above ingredients with hand and make a batter of consistency of that of cake, it should fall in folds.In a Appam Pan pour 1/2 Tsp ghee in each slot and then add One spoon batter into each slot. Fry till they turns Golden brown on low flame.Turn over appams to cook the other side and remove with fork when done.Let the appams cool before serving.

Sheera is a Traditional Indian sweet dish  made for religious events and served in little paper cups as "prasad" or an offering to the diety. 


Ingredients :

• 1 Cup Fine Rawa / Sooji
• 1.1/2 Cup Sugar
• 1.1/2 Cup Milk
• 2/3 Cup Ghee ( Clarified Butter)
• 1/2 Tsp Cardamom powder
• Raisins, Cashew Nuts, Almonds broken into pieces.

Method :

Heat Ghee in kadai and roast rawa / sooji in ghee on low flame till the toasted aroma of rawa / sooji waffles through or until it turns lightly golden brown..Then add milk sugar to it and keep stirring to prevent formation of lumps.Then cook over medium heat until the water gets completely absorbed.Add cardamom powder and mix well. Finally garnish with raisins, cashew nuts, almonds pieces and serve hot.

Ingredients :

• 6 slices of white bread
• 1/4 Cup Milk
• 3 Eggs, beaten
• Pinch of Salt
• 1 Tsp powdered Sugar
• Oil for frying

Method :

Beat eggs in a large bowl, add milk ,salt and powdered sugar to it and mix well. Dip each bread slice in a mixture such that it soaks mixture from both side. Heat oil in a frying pan, fry each piece of bread for 2-3 minutes till each side turns golden. Sprinkle little powdered sugar on each piece and serve hot.

Ingredients :

• 2 cups Basmati (Long-Grained) Rice
• 1/2 cup finely chopped Carrots
• 1/2 cup finely chopped Capsicums
• 1/2 cup finely chopped French beans.
• 2 finely chopped Spring Onions
• 2 finely chopped Green chillies
• 1-2 Tsp Soya Sauce
• 1 Pinch Ajino Moto
• 10-15 Golden fried Cashew Nuts Pieces
• 2-3 Tbsp Oil
• Salt as per taste

Method :

Wash rice properly, soak them in water for 10 minutes.Then cook it in a cooker to make rice which has all grains separated . Take pan or kadai, add oil to it, saute green chillies. Then add all vegetables to it and cook it for 7-8 minutes. Then add cooked rice to it and mix it well. Then add salt & soya sauce, cashew nuts and again mix it well and cook for 3-4 minutes. Garnish with Spring Onion greens, Cashew Nuts and serve hot.

Ingredients :

• 500 grams Maida
• 1 1/2 tsp Sugar
• 20 grams Fresh Yeast or 2 tsp Dry Yeast
• 2 tbsp Fresh Curd
• 25 grams Ghee or Margarine or Butter
• 1 tsp Salt
• Oil for frying

Method :
Sieve the flour properly. Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets dissolves. Cover and leave for 5 to 7 minutes till the mixture is full of froth. Put this liquid along with curd, ghee and salt to flour. Put some warm water to make soft dough. Knead the dough for 6 to 7 minutes. Keep the dough in a wet cloth for 30 minutes . Knead for 1 minute. Divide the dough into equal parts. Apply a little ghee and roll out puris. Deep fry the puris in oil. Ready to serve.

• 2 Cups Poha ( Beaten Rice )
• 1 Potatoes
• 1 Onion
• Few Coriander Leaves
• 1/4 Teaspoon Maustard Seeds
• 1 Lemon
• 4 Tablespoon Oil
• 1 Pinch Turmeric Powder
• 1 Tsp Sugar
• 2 Green Chillies
• Salt to Taste

Method :

First of all soak the poha in water. Wash and drain all the water. Then add some salt, Sugar, keep aside. Now peel and cut the potatoes into small cubes, chop the onion, chillies, coriander leaves. Then heat oil and add potatoes, saute for few minutes till they become light golden brown and take them out in a dish .Then put  mustard seeds , curry leaves in oil and fry until they crackle.  .Then add chopped onions , chillies,saute till onion turns pink. Add the poha ,fried potatoes ,turmeric powder , mix well and stir. Now keep it on slow flame for 5-7 minutes. Finally let it cool for sometime and then add lemon juice.Serve Hot garnishing with grated coconut and coriander leaves.

• 1 cup Seviya ( vermicilli) broken in small pieces
• 5 cups Milk
• 3/4 cup sugar
• 3-4 tsp Ghee (clarified butter)
• 1/2 tsp cardamom powder ( elaichi )
• 2 tsp raisins
• 2 tsp chopped almonds
• 2 tsp chopped cashew nuts

Method :

Heat ghee in non-stick pan , add seviya to it and fry them stirring continuously till they turn golden brown. Then add milk , sugar and cook for 15-20 minutes stirring frequently on low flame till it gets thick consistency. Then add cardamom powder and stir for 2-3 minutes. Garnish with almonds, raisins, cashew nuts and serve hot.

A modak (मोदक) is a sweet dumpling popular in Western and South India.Modak has a special importance in the worship of the Hindu god, Ganesh. Modak is believed to be his favorite food and hence is also known as modakapriya.During the Ganesh worship ceremony,known in India as Ganesh Chaturthi the puja sometimes concludes with an offering of modaks to the deity and as prasad. The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour. The dumpling can be fried or steamed.

• 3 Cups Rice Flour
• 5-6 Cups Water
• 6 tsp Oil
• 4 Cups Grated Coconut
• 2 Cups Powdered Jaggery
• A pinch of salt