Ingredients :

• 1 Cup cooked rice
• 1 tbsp butter / oil
• 1 onion, finely chopped
• 1 tsp ginger-garlic paste
• 1 tomato, roughly chopped
• ¼ cup peas, fresh / frozen
• 1/4 cup corn 
• 1 tsp red chilli powder
• 1 tsp pav bhaji masala
• salt to taste
• 1/4 tsp turmeric powder
• 2 tsp lemon juice
• 3 cheese cubes
• few coriander leaves, finely chopped

Method :

Boil peas and corn in water until tender and keep them ready.
In a large pan or kadai take some butter and saute finely chopped onions.



Once the onions turns slightly translucent, add in ginger garlic paste. Next is to add roughly chopped tomato and cook till they turn soft.



Add red chilli powder, salt , turmeric powder and pav bhaji masala. Mix well till the oil starts to separate.



Add boiled peas and corn to the pan .


Add cooked rice, cheese cubes and mix well .



Squeeze some lemon juice and add coriander leaves mix well. Serve tawa pulao with grated cheeze on it and  with your favourite onion-tomato raita or curd.

Ingredients :

• 1 tbsp Oil
• 1 cup of popcorn (kernels, un-popped)
• 1 tsp Butter
• 1 tsp Salt
• 1 tsp Turmeric powder

Method :
In a medium pan pour the tablespoon of oil and heat over medium heat.

When oil is hot, put salt and turmeric powder and throw in popcorn.  Make sure all of the kernels are touching the bottom of the pan .

Cover the pan and wait until you hear kernels start to pop.  Once they start, grab the pan with one hand and grab an oven mitt or towel and hold down the lid.

Pick up the pan and start to shake until all for a few moments.  Return pan to the stove and repeat a few times. It takes some coordination, but it’s way easy and this way you won’t have any unpopped kernels and the popcorn won’t be burnt. When the popcorn is done, turn off the heat and serve hot.  

• 1.1/2 Cup whole wheat flour
• 4 tbsp soya flour
• 1/2 Cup boiled and crushed Sweet corn kernels ( makai ke dane)
• 2 tsp Ginger - Green chilli Paste
• 1/2 Cup Grated Cheese
• 1/4 cup Finely chopped Coriander
• Salt to taste
• Oil for kneading & cooking

 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.