Masoor dal & Carrot Soup

Ingredients

• 2 chopped carrots
• 3 tbsp masoor dal , washed and drained
• 1 tsp oil
• 1 bay leaf
• 1 red chili
• 1 tsp ginger
• 2 black peppercorns (kalimirch)
• 1 sliced onions
• 2 tsp finely chopped garlic (lehsun)
• 2 cup water
• 1/4 cup chopped tomatoes
• 1/4 tsp red chili powder
• salt to taste
• 1/4 tsp freshly ground black pepper

Method

1. Heat the oil in a pressure cooker and add the peppercorns, onions and garlic, ginger, red chili, bay leaf and saute on a medium flame for 1 to 2 minutes.
2. Add the carrots and tomatoes, mix well and cook for 1 minutes
3. Add masoor dal and 2 cups of water and cook for 2 whistle .
4. Keep aside to cool slightly, remove bay leaf and blend in a mixer to a smooth puree.
5. strain puree.
6. Transfer the puree back into the deep non-stick pan, salt and pepper, mix well and bring to a boil.
7. Serve immediately.

Peanut Butter Cookies

INGREDIENTS:

• 1/2 cup unsalted butter
• 3/4 cup light brown sugar, packed
• 1/2 cup creamy peanut butter 
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• pinch teaspoon salt, optional and to taste

Method:

1. Preheat oven to 350 F and grease Backing tray or baking tray lined with Backing sheet , keep aside.
2. In a large, mixing bowl, Add butter, brown sugar, peanut butter, granulated sugar, vanilla, and whisk until smooth.
3. Combine the flour, baking soda, optional salt ; don't overmix.
4. Combine all the dry & wet ingredients in a bowl and mix gently till the mixture binds well.
5. Divide the mixture into equal portions and shape each portion into flat round cookie.
6. Arrange the cookies on the baking tray and Sprinkle brown sugar on cookie top. 
7. Bake in a pre-heated oven for at 180°c (360°f) for 10 to 15 minutes.
8. Depending on your climate, muffin pan, brand of ingredients, taste preferences, etc. baking times will vary.
9. Allow cookies to cool in pan for at least 15 minutes before removing them. 
10. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

TIPS:

Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Pecan Peanut Butter Cookies

Ingredients:

• 3/4 cup creamy peanut butter
• 1/2 cup unsalted butter (1 stick)
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 cup chopped pecan 
• pinch salt, optional and to taste

Method:

1. Combine the plain flour, baking soda, salt , in a bowl and mix well. Keep aside.
2. Combine the granulated sugar, Brown sugar and butter in a bowl and whisk well till no lumps remain.
3. Add the vanilla essence, Peanut butter and Whisk well.
4. Add the dry ingredients , chopped pecan and mix well to form a dough.
5. Divide the mixture into equal portions and shape each portion into a round ball and flatten the balls lightly.
6. Place the cookies on a greased baking tray and bake in a pre-heated oven at 180 c (360 f) for 10 to 15 minutes.
7. Cool on a wire rack and store in air-tight containers.

Tips:

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Palak (Spinach) Thepla

Ingredients

• 1 cup chopped Palak leaves
• 1 cups whole wheat flour (gehun ka atta)
• 1 cup bajara flour
• 1 tbsp oil
• 2 tbsp curds (dahi)
• 1 tbsp ginger garlic pest
• 1/4 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• 1 tsp sugar
• salt to taste
• whole wheat flour (gehun ka atta) for rolling
• oil for cooking
• 
  
• For Serving
• chunda or sweet mango pickle

Method

1. Add palak in mixing jar and make smooth puree.
2. Combine all the ingredients in a deep bowl , add palak puree and knead into a soft dough using enough water.
3. Divide the dough into equal portions and roll out circle using a little whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using a little oil, till it turns golden brown in colour from both the sides.
5. Serve hot with chunda or sweet mango pickle.

Pomegranate Pear Smoothie

Ingredients:

• 1/2 cup milk
• 1/3 cup Hung Curd
• 2 teaspoons honey
• 1 cup pomegranate
• 1/2 cup Pear, cored and peeled
• 3 tsp Sugar As per test

Method:

1. In Mixing jar, combine all ingredients and blend together.
2. Server with ice cubs.

Mexican Baby Corn

Ingredients:
Better:

• 2 tbsp corn flour
• 4 tbsp maida
• 2 tsp garlic ginger pest
• 1 tsp kasmiri chili pest
• 1/2 tsp pepper powder
• 1/4 tsp soda bi carb
• water , salt as per need

Other ingredients

• 1 cup par boiled baby corn
• 1 tsp chili flex
• salt
• 1/2 cup bread crumbs
• oil for fry

Method:

1. In bowl add better ingredient with water and make medium thick better.
2. In plate add bread crumbs , chili flex mix well
3. Now split the baby corn and dip in better and then roll into the bread crumbs.
4. Now deep frying baby corn.
5. Serve hot with cheesy herbs Dip.

Pasta In Creamy Red Sauce

Ingredients

For The Sauce

• 2 tbsp grated processed cheese
• 1 tsp olive oil
• 2 tsp finely chopped garlic (lehsun)
• 1/2 cup finely chopped onions
• 1 cup chopped tomatoes 
• 5 leaves basil
• 1/2 cup Parmesan cheese
• 1/2 cup cream
• 1/2 tsp pepper powder
• salt as taste

For The Pasta

• 1 cup cooked whole wheat pasta
• 1/2 tsp olive oil
• 1 tsp finely chopped garlic (lehsun)
• 1/4 tsp dry red chilli flakes (paprika)
• 1/2 cup bell pepper
• 5 leaves basil

Method:

1. Heat the oil in a broad non-stick pan, add the garlic and onions and saute on a medium flame for 1 to 2 minutes.
2. Add Basil, tomatoes cook till tomatoes become soft.
3. Now add Parmesan cheese, mix well.
4. Switch off gas and blend mixture in mixing jar.
5. Add cream, pepper powder, salt, mix well.
6. Pasta sauce ready.
7. Heat the oil in a broad non-stick pan, add the garlic , chopped basil , bell pepper , salt and chilli flakes and saute on a medium flame for a few seconds.
8. Add the pasta, mix well and saute on a medium flame for another 1 to 2 minutes. Keep aside.
9. How to proceed
10. Just before serving, reheat the prepared sauce on a medium flame fo 1 to 2 minutes.
11. Add the pasta, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
12. Garnish with parsley and basil .
13. Serve immediately.

Aachari Pumpkin Paratha

Ingredients

For Stuffing

• 2 cups Boiled pumpkin
• 1 finely chopped onions
• 2 medium sized potatoes , boiled and mashed
• 2 tsp oil
• 1 tsp finely chopped garlic (lehsun)
• 1 tbsp ginger-garlic (adrak-lehsun) paste
• 1/2 tbsp readymade pickle masala
• 1/4 tsp turmeric powder
• 1 tsp lemon juice
• salt to taste
• 1/2 tsp garam masala
• 1/4 tsp sugar
• 3 tbsp finely chopped coriander (dhania)
• a pinch of asafoetida (hing)

For The Dough

• 2 cups wheat (gehun) flour
• 2 tbsp oil
• salt to taste
• oil to cooking

Method

For the Stuffing

1. Heat the oil in a pan, add asafoetida, garlic-ginger-chilli paste. Saute for few seconds.
2. Add onion, Saute for 5 minutes.
3. Add Pumpkin , salt, garam masala, turmeric powder, pickle masala, sugar , Mix well.
4. Turn off the gas. Add mashed potato, lemon juice, coriander leaves, mix well. Keep aside.

For the dough

1. Combine together wheat flour, salt and oil and make a dough for paratha.
2. Divide the stuffing into 4 equal portions and keep aside.
3. Roll out a portion of the dough into a circle.
4. Place a portion of the stuffing at the center and bring the edges together at the center to seal tightly.
5. Roll out again into a circle, using little whole wheat flour.
6. Heat a tava and cook each paratha, using little oil or ghee, till golden brown spots appear on both the sides.
7. Repeat the same steps to make 3 more parathas.
8. Serve hot.

Long Beans Sambharo

Ingredients :

• 1 cup par Bolied long Beans
• 2 tbsp Oil
• 2 whole red chili
• 1 onion
• 1/2 tsp Mustard seed(rai)
• 1/4 tsp hing
• 1 tsp Tamarind juice 
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 4 tsp fresh coconut
• salt 

Method:

1. heat oil in deep kadai , add rai , hing when its crackle add red chili , onion, cook for 2 min.
2. Add beans and cook for 5 to 6 min.
3. When is soft add turmeric powder, red chili , coriander powder, fresh coconut, mix well and cook for min.
4. Add Tamarind juice, salt mix well
5. Serve hot.

Garlic bread

Ingredients:

• 1 c = 130 g plain flour (maida)
• 2 g (1/2 tsp) fresh yeast or 1 g (1/4 tsp) instant dry yeast 
• 2 tsp sugar
• 1 tbsp ghee or margarine or butter
• 1 tsp salt
• 1 tsp crush garlic 
• 2 tsp garlic bread seasoning 
• oil for greasing  

Method

1. Sieve the flour.
2. Mix the sugar and yeast in 1 teacup of warm water and keep aside for 2 minutes.
3. Add yeast liquids to the flour, salt and make a soft dough. If required, add a little more warm water.
4. Knead the dough for at least 6 minutes.
5. Add the ghee, mix well and cover with a wet cloth or lid for 1 hour or until the dough is double in size.
6. Add garlic , Knead again until the dough comes back to its original size.
7. Divide the dough into three equal sized balls and shape into round.
8. Apply oil and sprinkle garlic bread seasoning and fold into half circle. 
9. Put on a well greased baking tray. Lightly brush each loaf with cold water or milk and also sprinkle some seasoning. 
10. Leave the tray in a closed cupboard for 1/2 hour or until the loaf are double in bulk. Make slits on the top with scissors.
11. Bake in a hot oven at 200 degree C (450 degree F) for 10 minutes. Reduce the temperature to 180 degree C (400 degree F) and bake for a further 10 to 12 minutes.
12. Brush with a little butter and heat in the oven for a few minutes.

Note:

How to use dry yeast:-

• Put the dry yeast with the sugar in a cup of warm water, stir and add a pinch of flour .
• Cover and leave for 10 minutes. When the surface is full of froth, the yeast is ready to use. Then, follow the same method as for fresh yeast.
• For Good result use Measuring cup or spoon.

Dungri & Ganthiya nu Shak

Ingredients:

• 250 gm Onions (finely chopped)
• 2 tbsp Oil
• 5 pod garlic, chopped
• 1/2 tsp  Mustard seeds
• 1/2 tsp Cumin seeds
• Pinch of Asafoetida
• 1 tbsp Red chili powder
• ¼ tbsp Turmeric powder
• ½ tbsp cumin coriander powder
• 1/2 cup ganthiya
• Salt to taste

Method:

1. Peel and wash onions and chop into small pieces.
2. Heat oil at medium flame.
3. Add mustard seeds, when it sputtering, add cumin seeds.
4. Add asafoetida, garlic, turmeric powder and onions. Stir them well and cook for 10-15 minutes at medium flame.
5. Now add red chili powder and salt according taste and water mix well.
6. When onions become very soft, add cumin coriander powder, ganthiya mix well and cook for 2 min.
7. serve hot with roti.

Thai chili garlic sauce

Ingredients:

• 2 cloves garlic
• 1 teaspoon salt
• 1/2 cup vinegar
• 8 Jalapeno Peppers

Method:

1. Peel garlic and cut the stem off from pepper. 
2. Add garlic, peppers and salt into Mixture. Chop the peppers until they are roughly ground.
3. Scoop out the mixture into a jar. Pour the vinegar in.  The vinegar should cover the pepper mixture. The chili garlic sauce will thicken over time. You may need to add more vinegar to keep the mixture submerged.

Note:

Use red pepper only to get the vibrant red sauce.

Trirangi Dhokla

For white Dhokla

• 1 cups khatta dhokla Batter 
• 1 tsp green chilli paste
• 1 1/4 tsp oil
• salt to taste
• 1 1/2 tsp fruit salt
• 1/2 cup green chutney

For yellow Dhokla

• 1 cup besan (Bengal gram flour)
• 3 1/2 tsp sugar
• 1 tsp ginger- green chilli paste
• 1/2 tsp citric acid (nimbu ka phool)
• salt to taste
• 1 1/2 tsp fruit salt
• 1/4 tsp oil for greasing

Other Ingredients

• 1 tsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp sesame seeds (til)
• 2 green chillies , chopped
• a pinch of asafoetida (hing)
• 2 to 3 curry leaves (kadi patta)

For Serving

green chutney
Method

1. Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water as required to make a thick batter.
2. Repeat same above process for make white dhokla batter. 
3. Just before steaming, sprinkle the fruit salt in White Dhokla batter and add 2 tsp of water over the batter.
4. When the bubbles form, mix gently.
5. Grease thali using the remaining 1/4 tsp of oil.
6. Pour 1/3 rd of the batter immediately into the greased thali and shake the thali clockwise to spread it to make an even layer.
7. Steam in a steamer for 5 minutes.
8. Then after apply Green chutney evenly on this white layer.
9. Now add fruit salt in yellow batter , mix well. Then Pour yellow Dhokla batter on it.
10. Sprinkle 1/2 tsp of red chili powder evenly over it and steam in a steamer for 7 to 8 minutes or till the dhoklas are cooked.
11. Cool slightly and cut into diamond shaped equal pieces.
12. Heat the oil in a small non-stick pan and add the mustard seeds.
13. When the mustard seeds crackle, add the sesame seeds, asafoetida and saute on a medium flame for 30 seconds.
14. Add the green chillies and saute on a medium flame for 30 seconds.
15. Pour the tempering over the prepared dhoklas and spread it evenly.
16. Sprinkle the coriander evenly on top.
17. Serve immediately with green chutney.

Note:

khatta dhokla flour = 2 cup rice + 1 cup udad dal

Combine the khatta dhokla flour, curds, green chilli paste,1 tsp of oil, warm water (approx 2 1/4 cups) and salt in a bowl and mix well. Keep aside to ferment for at least 8 to 10 hours.

Chole Tikki

Ingredients:

• 1/4 cup kabuli chana (white chick peas)
• 1/3 cup Chole Sabzi 
• 1 tbsp finely chopped mint leaves (phudina) leaves
• 1 tsp finely chopped green chillies
• 1 tsp finely chopped ginger (adrak)
• salt to taste
• 1 boiled and peeled potato
• 1 tsp cumin seeds (jeera)
• 1 tbsp finely chopped coriander (dhania)
• 1 tsp dried mango powder (amchur)
• 1 red chili pwoder
• oil for greasing and cooking

Method

1. Clean, wash and soak the kabuli chana overnight.
2. Drain, add 2 cups of water and pressure cook for 3 to 4 whistles or until the Kabuli chana is cooked.
3. Combine the kabuli chana, mint leaves, green chillies, ginger and salt and blend in a mixer to a coarse paste.
4. Combine all the ingredients in a bowl and mix well.
5. Combine Paste and all remaining ingredients in a bowl and mix well.
6. Divide the mixture into 6 equal portions and shape each portion into a round, flat tikki.
7. Heat a non-stick tava (griddle) on a medium flame and grease it with oil and cook the tikkis, using little oil, till both sides are golden brown in colour.
8. Serve hot with tomato ketchup or green chutney.

Paneer Pulao

Ingredients

• 1 cup long grained rice (basmati)
• 1 onion , sliced
• 1 tbsp ginger (adrak) , chopped
• 1 tbsp garlic (lehsun) , chopped
• 1 cup Paneer(cottage cheese )
• 1/3 cup boiled peas
• 1/3 cup capsicum & carrot
• 3 tbsp curds (dahi)
• 1 tsp biryani masala powder
• 2 tbsp chopped coriander (dhania)
• a pinch of sugar
• 1 tsp oil
• salt to taste

Method

1. Wash the rice and keep aside.
2. Put 2 cups of water to boil & Add Rice . when its cook & drain water and keep aside.
3. Heat the butter and oil in a pan, add the onion slices, ginger and garlic and stir for some time.
4. Then add the peas, capsicum, carrot, mix well.
5. Finally, add the Boiled rice, curds, biryani masala powder, coriander, sugar, Paneer and salt mix well & cook for 2 min.
6. Serve hot.

Thai Vegetable in Red Curry

Ingredients

• 2 cups coconut milk
• 1 tbsp cornflour
• 1 tbsp oil
• 1/2 tsp soy sauce
• 1/4 cup finely chopped basil leaves
• 1/2 cup baby corn , cut into 25 mm. cubes
• 2 brinjals (baingan/ eggplant) , cut in cube
• 1/2 cup broccoli florets
• 1/2 cup french beans , stringed and cut into 25 mm. pieces
• 1/2 cup sliced mushrooms (khumbh)
• 3 tbsp Thai Red curry Paste
• salt to taste

Method:

1. Combine the cornflour and coconut milk in a bowl and mix well. Keep aside.
2. Heat the oil in a wok, add the thai red curry paste and saute on a medium flame for 2 minutes.
3. Add the baby corn, brinjal, broccoli, french beans, Mushroom and salt 1/2 cup water, mix well and simmer for another 10 to 12 minutes or till the vegetables are cooked
4. Add the cornflour-coconut milk mixture, soya sauce, half the quantity of basil leaves, mix well and simmer for 2 minutes, while stirring continuously and the curry thickens.
5. Serve hot with steamed rice.

Thai red Curry Paste

Ingredients

• 10 whole dry kashmiri red chilles , soaked in warm water for 15 minutes and drained
• 3/4 cup roughly chopped onions
• 1/4 cup finely chopped lemon grass (hare chai ki patti)
• 2 tbsp coriander (dhania) seeds
• 1 tbsp cumin seeds (jeera)
• 1 tbsp roughly chopped ginger (adrak)
• 1 tbsp finely chopped coriander (dhania)
• 2 tsp roughly chopped garlic (lehsun)
• 2 tsp grated lemon rind
• 1/2 tsp white pepper powder
• salt to taste

Method

1. Combine all the ingredients in a mixer and blend it into a smooth paste using ¼ cup of water.
2. Use as required or store refrigerated.

Instant Muskmelon Laddu

Ingredients:

• 1 cup grated muskmelon
• 1 tbsp ghee
• 2 tbsp orange powder(Tang or Rasna)
• 4 tbsp condensed milk milkmaid
• 3 tbsp Coconut Powder

Method:

1. In pan heat the ghee and add muskmelons, saute for 7 to 8 min.
2. Add orange powder, coconut powder mix well stir continuously.
3. Now add the condense milk and simmer for 7 to 8 minutes or  till all the moisture evaporates while stirring continuously.
4. When all moisture evaporates, keep aside for cool and then make it small bolls.
5. Roll balls in coconut power.
6. Enjoy delicious muskmelon laddu.

Soya Peas Pulao

Ingredients:

• 1 cup brown rice
• 1/4 cup soya chunks (nuggets)
• 1/4 cup green peas
• 1/2 tsp cumin seeds (jeera)
• 1 stick of cinnamon (dalchini)
• 2 cloves (laung / lavang)
• 1 bayleaf (tejpatta)
• 1 cardamom (elaichi)
• 1/2 cup chopped onions
• 1/4 tsp turmeric powder (haldi)
• 1/4 tsp garam masala
• 1 tsp coriander (dhania) powder
• 1/2 cup chopped tomatoes
• 1 tsp oil
• salt to taste
• To Be Ground Into A Chilli-garlic Paste
• 3 garlic (lehsun) cloves
• 3 whole red chillies

Method

1. Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
2. Add soya nuggets and salt with 1 cup of water and pressure cook for 2 whistles. Drain and keep aside.
3. Heat the oil in a pressure cooker and add the cumin seeds, cinnamon, cloves, bay leaf and cardamom.
4. When the seeds crackle, add the onions and prepared chilli-garlic paste and saute till the onions turn golden brown.
5. Add the turmeric powder, garam masala, coriander powder, tomatoes, rice, green peas, cooked soya nuggets and salt and saute for another 2 minutes.
6. Add 2 cups of hot water and pressure cook for 2 whistles.
7. Serve hot.

Eggless Mava Cake

Ingredients :

• 1 cup plain flour (maida)
• 1/2 cup milk pwoder
• 1/2 cup khova(mava)
• 1 tsp baking powder
• 1/2 tsp soda bi-carb
• 1/2 cup condensed milk
• 1/2 cup melted butter
• 1/2 cup sugar Powder
• 1/2 tsp cardamom pwoder
• 1/2 tsp saffron(kesar) 
• 3 tbsp milk

Method :

1. Sieve the plain flour and baking powder, baking soda, Milk Powder, sugar in an bowl and keep aside.
2. In big bowl, add the condensed milk, butter,  mix well and beat for 5 min using beater.
3. Now in bowl, add maida mixture, mava and mix well, using beater beat for 5 to 7 min.
4. The mixture should be of pouring consistency, if required add little milk.
5. Grease a cake mold with ghee/butter and sprinkle some flour over it and put cake mixture in to it.
6. Take thick bottom aluminium or stainless still vessel, Preheat the cooker on high flame for 2 minutes.
7. In cooker, add 2 glass of water . 
8. Put stand in cooker and cake mold on it , cover with the lid, without the whistle and let it cook on slow flame for 40 minutes.
9. After 10 min open the lid and check if the cake is cooked by inserting a knife in it. If the knife comes out clear, than the cake is cooked, if it comes out sticky, let it cook for some more time.
10.                                          OR
11. Bake in a pre-heated oven at 180ºc (360ºf) for 20 to 25 minutes.
12. The cake is ready when it leaves the sides of the tin.
13. Invert the tin over a rack and tap sharply to unmould the cake.
14. Keep aside to cool and use as required.

Decoration:

1. Use whipped cream , Chocolate chips, Butterscotch Syrup and decorate your cake.

Note :

• For Good Result, Sieving the flour 3 to 4 times along with the other ingredients induces aeration.
• Also for good result follow Baking measurement. 

Cheese Vegetable Rosti

Ingredients

• 2 cups parboiled , peeled and thickly grated potatoes 
• 1/2 cup Grated carrot
• 1/2 cup thin julian cut capsicum 
• salt to taste
• 3 tsp finely chopped green chillies
• 3 tbsp butter
• 1/2 cup finely chopped onions
• 1/2 cup grated processed cheese + Mozzarella cheese 

Method

1. Combine the potatoes carrot, capsicum , salt and 2½ tsp green of chillies, mix gently with the help of two forks. Keep aside.
2. Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 to 3 minutes.
3. Add the remaining ½ tsp of green chillies and cook on a medium flame for 1 minute.
4. Sprinkle the cheese evenly on all the onions and spread the prepared potato mixture evenly over it.
5. Cover with a lid and cook on a medium flame for 5 minutes
6. Turn the rosti upside down and cook on a another side for more 3 to 4 minutes.
7. Serve immediately with Ketchup.

Ongee Papaya juice

Ingredients: 

•  1/2 cup diced, peeled papaya
•  1/2 cup Fresh orange juice
•  2 tbsp lime juice
•  2 tbsp sugar syrup or to taste
•  1 teaspoon grated orange zest
•  1/2 cups water

Method:

1. In mixing jar combine all ingredients and blend until smooth pest.
2. In serving glass add orange zest, juice mixture mix well.
3. Serve over crushed ice.

Note:

• For orange zest Scrape the orange on grater without putting much pressure.  Maintain the pressure so that only outer layer of orange gets grated and not the actual fruit. 

Quick Barbeque

Ingredients :

To Be Mixed Together In A Marinade:

• 1 cup thick curds (dahi)
• 1 tsp besan (bengal gram flour)
• 2 tsp ginger (adrak) paste
• 2 tsp garlic (lehsun) paste
• 2 tsp chilli powder
• 1 tsp tandoori masala
• 1/2 tsp garam masala
• 2 tbsp chopped coriander (dhania)
• 1 tsp oil
• salt to taste
• Other Ingredients
• 2 cups paneer, cut into squre pcs
• 1 cup red , yellow, green capsicum , 
• 1 cup onions , cut into thick wedges
• 2 tsp oil for cooking

Method

1. Combine the paneer, capsicum, onions and the marinade together in a bowl, mix well and keep aside for 10 to 15 minutes.
2. Arrange each piece of paneer, capsicum and onions alternatively on 8 skewers.
3. Place the skewers on a hot non-stick pan, cook using oil till they turn light brown in colour on all sides. Serve hot.
4. OR
5. Direct girll on the gas flame and cook using oil till they turn light brown in colour on all sides. Serve hot.

Coconut Mint Chutney

Ingredients:

• 1/2 cup fresh coconut
• 2 green chili
• 1/2 tsp ginger
• 1/2 cup mint
• 3 tbsp coriander
• salt to test
• Water as per need

Method:

1. Combine all the ingredients, add 2 tbsp of water and blend in a mixer till smooth.
2. Transfer to a bowl, add water and mix well. Use as required.
3. Serve with Dosa, Idli..
4. If you want to store for 10 to 12  days temper with oil , mustard seed, pinch of hing.  

Pumpkin ki Subzi

Ingredients

• 2  cups peeled red pumpkin (bhopla / kaddu) cubes
• 1 1/2 tbsp ghee
• 3 tbsp chopped onion
• 1 bay leaf (tejpatta)
• 1 stick cinnamon (dalchini)
• 1 clove (laung / lavang)
• 1/4 tsp mustard seeds ( rai / sarson)
• 1/4 tsp fenugreek (methi) seeds
• 1 tbsp whisked curds (dahi)
• a pinch of asafoetida (hing)
• 1/2 tsp chilli powder
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp turmeric powder (haldi)
• 1/4 cup chopped tomatoes
• 1/2 tsp dried mango powder (amchur)
• 1/4 tsp sugar
• salt to taste

Method

1. Heat the ghee in a broad non-stick pan, add the bay leaf, cinnamon, clove, mustard seeds and fenugreek seeds and saute on a medium flame for a few seconds.
2. When the seeds crackle,add onion saute for min. Then add the curds, asafoetida, chili powder, coriander-cumin seeds powder and turmeric powder and saute on a medium flame for 30 seconds.
3. Add the tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Add pumpkin and ½ cup of water, mix well, cover and cook on a slow flame for 15 to 20 minutes or until the pumpkin are cooked, while stirring occasionally.
5. Add the amchur powder, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Serve with roti.

Corn Oats Bhel

Ingredients:

• 1 cup Masala Oats
• 1 chopped onion
• 1 diced boiled potato
• Chopped coriander
• 2 chopped slices of raw mango
• 1 ½ cup American sweet corn
• 2 tbsp tamarind chutney
• 2 tbsp green chutney
• 1 tbsp red chutney
• ½ tsp lemon juice
• 4-5 papadi (optional)
• Coriander leaves to garnish

Method

1. Roast masala oats in a pan.
2. Add American corns, onions, potatoes, corianders, and raw mangos in a bowl and mix it well with tamarind, green and red chutney.
3. Add lemon juice, papdi and roasted saffola masala oats veggie twist in it and mix it well.
4. Bhel Ready for sreve.

Pesto Corn Quesadillas

Ingredients:

To Be Mixed Into A Stuffing

• 1 cup boiled sweet corn kernels, lightly crushed
• 1 cup grated mozzrella cheese
• 1/2 tsp pepper pwoder
• 1/2 tsp mix herbs
• 1 cup process cheese
• 1/2 cup besil pesto
• 2 tbsp chopped coriander (dhania)
• 4 pcs Tortilas or Roti
• 2 tbsp ghee
• salt to taste

Method:

1. Place a tortilla on a clean, dry surface and spread pesto evenly then add corn , some process cheese , some mozzrella cheese, sprinkle pepper powder, mix herbs,  coriander over it.
2. Place another tortilla over it and press it lightly.
3. Repeat same with the remaining tortillas make more quesadillas.
4. Just before serving, cook each quesadilla on a tava (griddle) using ½ tsp of ghee till pink spots appear on both the sides.
5. Cut into equal pieces and serve hot.

Seera

Ingredients:

1 cup coarse wheat flour
1 cup desi ghee
3/4 cup jaggery  grated or sugar
1 tsp cardamom (elaichi) powder
1 1/2 cup water
Almond grated
Pista

Method:

1. Heat ghee in kadai , add Wheat flour and saute on a medium flame for 8 to 10 minutes or till it turns brown in colour. 
2. Now Add  water mix well and stir continuously.
3. when Mixture separates ghee then add jaggery mix well , stir continuously.
4. Serve hot garnished with almond , pista.

Paneer Bhurji Sandwich

Ingredients:

• 3 tbsp oil
• 1 tsp cumin seeds
• 1 chopped onion
• 1 tsp ginger + garlic paste
• 1 chopped seedless tomato 
• 1 tsp green chili paste
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin seed powder
• 1/2 tsp red chili powder
• 1/4 tsp pepper powder
• 2 tbsp coriander
• 50 g paneer grated 
• 1 tbsp tomato ketchup
• Bread
• 2 tbsp Butter

Method:

1. heat oil in pan , add cumin seed when its crackle add onion , ginger paste, green chili paste saute for 2 min.
2. Add tomato, turmeric powder, cumin seed powder, coriander powder, red chili powder,2 tbsp water, mix well .
3. add Pepper powder, coriander , paneer mix well saute for 2 min.
4. Now switch off flame and add ketchup mix well. stuffing is ready.
5. Take one Bread slice and spread butter ,put stuffing on over it and cover it with another buttered side bread slice.
6. Put Sandwich in a pre-heated sandwich griller.
7. Cut each sandwich into 2 equal pieces diagonally.
8. Serve immediately.

Soya Green Peas Cutlet

Ingredients

• 1/4 cup soya granules
• 1/4 cup boiled green peas
• 4 whole wheat bread slices
• 1/4 cup boiled potato cubes
• 1/4 cup chopped and blanched spinach (palak)
• 2 tbsp finely chopped onions
• 1/4 cup grated carrot
• 1/4 cup finely chopped coriander (dhania)
• 1/2 tsp chopped green chillies
• 1/2 tsp ginger (adrak) paste
• 1/4 tsp dried mango powder (amchur)
• of turmeric powder (haldi)
• 1/2 tsp garam masala
• salt to taste
• 1 3/4 oil for greasing and cooking

Method

1. Blend the bread slices in a mixer to a coarse powder. Keep aside.
2. Soak the soya granules in 1 cup of water for 10 to 15 minutes. Boiled & Drain and keep aside.
3. Combine all the remaining ingredients in a deep bowl and mix well.
4. Divide the mixture into equal portions and shape them into flat round cutlet.
5. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
6. Arrange 3 cutlets and cook on a medium flame using ½ tsp of oil, till they turn golden brown in colour from both the sides.
7. Serve immediately with green chutney.

Rajma Lajawab

Ingredients:

• Kidney beans soaked overnight 1 cup(Rajma)
• Salt to taste
• 2 tbsp ghee
• 1 medium Onions Puree
• 2 tbsp Ginger-garlic- chili paste 
• 2 tsp Coriander powder 
• 1 tsp Red chilli powder 
• 1/2 cup Tomato puree
• 1 tbsp Kasmiri chili powder
• 2 tsp rajama masala
• 1 tsp kitchen king masala 
• 1 tbsp kethcup 
• 1/2 cup milk
• 1 tbsp oil
• 1 tbsp butter
• water as per need

For the garnish

2 tbsp chopped coriander (dhania)

Method:

1. Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 4 cups of water, salt and cook under pressure till 4-5 whistles are given out.
2. Drain and reserve the cooking liquor. In pan add oil ,Rajama And milk cook for 5 min.
3. Heat oil in another non-stick pan. Add onions and saute till light brown. 
4. Add the ginger-green chili-garlic pest and saute for a few more minutes.
5. Add tomato puree, rajma Masala, kitchen king Masala  red chili powder, coriander powder, mix well cook for min.
6. Add the Boiled rajma with milk, salt & 3 tbsp water mix well.
7. When rajam mix well with gravy add butter & ketchup mix well and switch off flame.
8. Garnish with coriander & serve hot with golden rice.

Besan Capsicum Shak

Ingredients :

• 1 cup Capsicum
• 2 tbsp Oil
• 1/2 tsp Mustard seed(rai)
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp hing
• 1 tsp lemon juice
• 2 tsp sugar
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 4 to 5 tbsp besan (gram flour)

Method:

1. heat oil in deep kadai , add cumin seed , rai , hing when its crackle add capsicum  and cook for 7 to 8 min.
2. When is soft add turmeric powder, red chili , coriander powder mix well and cook for min.
3. Add sugar, lemon juice, mix well
4. Now slowly slowly add besan and mix properly.
5. Besan properly coat on capsicum.
6. Serve hot with roti.

Peas Potato Sabzi (Rajasthani style)

Ingredients:

For gravy:

• 2 big tomato
• 4 to 5 garlic clove
• 1 small onion
• water as per need

Other ingredients:

• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp jeera (cumin seed)
• 2 tbsp red chili  powder
• 1/4 tsp turmeric powder 
• 1 tsp kasuri methi
• 1/2 tsp garam masala
• 1 tsp dried mango powder (aamchur )
• 1 cup potato  
• 3 tbsp green peas 

Method:

1. In mixing jar add gravy, ingredients and make smooth pest for gravy.
2. In Pressure cooker add oil, mustard seeds, cumin  seeds when its crackle add turmeric powder , red chili powder, gravy, potato, green peas mix well.
3. Add reaming ingredients stir well.
4. Now add coriander mix well and cook for 2 whistle.
5. when its cool down, serve with roti.

Makka Muthiya

Ingredients:

For the muthias

• 1 cup grated Bottle guard 
• 1 cup Maize (pili makai aata) flour
• 1/2 cup wheat flour
• 5 tbsp low fat curds (dahi)
• 1 tbsp chopped coriander (dhania)
• 1 tsp ginger-green chilli paste
• 2 cloves of garlic (lehsun), grated
• 1/2 tsp turmeric powder (haldi)
• 1 tbsp jaggery Pwoder 
• 1 tbsp red chili pwoder
• 1 tbsp Achar masala
• salt to taste

For the tempering:

• 1 tsp Mustard seeds (rai)
• 1/4 tsp asafoetida (hing)
• 1 tbsp Sesame seed
• 3 to 4 curry leaves (kadi patta)
• 1 tsp oil

For the garnish

• 2 tbsp chopped coriander (dhania)
• Other ingredients
• oil for greasing

Method:

For the muthias

1. Combine all the ingredients in a bowl and knead to make a soft dough using enough water.
2. Divide the dough into a 3 equal parts and shape in length.
3. Place the rolls on a greased steaming dish and steam for 10 to 12 minutes till firm.
4. Remove, cool and cut into thick slices.

How to proceed

1. Heat the oil in a non-stick pan and add the rai seeds. When they crackle, add the asafoetida, sesame seed and curry leaves.
2. Add the sliced muthias and saute over a low flame till they are lightly browned.
3. Serve hot.

Note:

• Follow the  Process you can make multigrain muthias, Corn palak Muthias , Methi muthias etc...

Sabz Paratha

Ingredients

For The Dough:

1/2 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
2 tbsp milk
salt to taste
1 tsp melted ghee
whole wheat flour (gehun ka atta) for rolling

For The Stuffing

• 1 tsp cumin seeds
• 1 1/2 cups chopped and boiled mixed vegetables (french beans , carrots , green peas and cauliflower)
• 2 tbsp oil
• 1/2 cup finely chopped onions
• 3/4 cup boiled , peeled and mashed potatoes
• 1/2 cup spring onion 
• salt to taste
• 2 tbsp chopped coriander (dhania)
• 2 tsp finely chopped green chillies
• 1/2 tsp turmeric powder
• 1 tsp chat masala
• 1/2 tsp chilli powder
• 1/2 tsp aamchur powder 
• 2 tbsp cheese, grated
• Oil for cooking 

Method:

Dough :

1. Combine the whole wheat flour, plain flour, milk, salt and ghee in a deep bowl and knead into a semi-soft dough using enough water.

stuffing:

1. In a pan , add oil, cumin seeds when is crackle add mix vegetable and cook for 6 to 7 min.
2. Add spring onion, salt, red chili powder, turmeric powder, chat masala, aamchur powder , chopped green chili , mix well cook for 5 min.
3. Now add coriander, cheese , mix well cook for 1 min.
4. Roll out dough into circle then place the stuffing in circle, fold it and make semi circle.
5. Cook each paratha very lightly on a hot non-stick tava (griddle) and keep aside.
6. serve hot with Masala curd & garnish with cheese.

Pesto Masala Oats

Ingredients:

• 3 tsp Basil pesto 
• 1/2 cup Masala oats
• 1 tsp Parmesan cheese 
• 1/2 tsp pepper powder 
• salt to test
• Water as per need

Method:

1. In pan Add oats roast for few min.
2. add 1 cup water, Salt, pepper powder when water are boiled add pesto mix well.
3. Cook Mixture for 5 to 6 min then add Parmesan cheese mix well.
4. serve hot & garnish with basil leaves.

Vateli Dal Na Khaman

Ingredients:

• 150 g channa dal (bengal gram)
• 1 tsp ginger-green chili paste
• 1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice
• salt to taste
• 2 tsp soda bi crab
• 3 1/2 tsp oil for greasing and cooking
• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp sesame seeds (til)
• 1 tsp chopped green chilies
• a pinch of asafoetida (hing)
• 2 to 3 curry leaves (kadi patta)
• 3 tbsp Coriander 

Method:

1. Soak dal for 6 to 8 hour.
2. After soaking,  drain water And add dal in mixing bowl & blend into the pest.
3. Transfer mixture in bowl, add citric acid mix well and cover the lid set aside for ferment for 6 to 8 hour.
4. After 8 hour , In better add salt, Green chili pest, hing, 1/4 tsp Turmeric powder , soda bi crab, 1 tsp oil, mix well.
5. Pour the batter immediately into a greased thali and spread evenly by rotating the thali clockwise.
6. Steam in a steamer for 12 to 15 minutes or till the khaman are cooked. Keep aside.
7. Heat 3 tsp of oil in a small pan and add the mustard seeds.
8. When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and saute on a medium flame for a few seconds.
9. Remove from the flame and add 1½ tbsp of water and mix well.
10. Pour this tempering over the khaman. 
11. Cut dhokals into medium size and Serve hot and garnished with coriander.

Vegi. Cutlet

Ingredients:

• 500 g boiled Potato , grated
• 1 cup Coriander Leaves
• 1 Lemon
• 1/4 tsp Turmeric
• 1 tbsp Ginger Garlic Paste
• 1/2 tsp Cumin Seeds
• 1 tsp Red Chili Powder
• Salt as per taste
• 2 tbsp Bread Crumb
• 6-7 Piece Cashew nuts
• 1 Cup All Vegetables ( Boiled)
• 2 tbsp All Purpose Flour
• Oil to fry
• For Serving
• tomato ketchup , red chili sauce, green chutney 

Method:

1. Heat the pan add oil, cumin seeds saute and add cashew-nuts, turmeric, ginger garlic paste, mix well.
2. Now add coriander chopped, coriander powder, chill powder cook in a very slow flame keep mixing.
3. Now squeeze water form  Mix vegetable and add in pan , mix well.
4. Take a mashed potato in bowl add this mixture to it, lime juice mix well and make a small parts you can make it into any of shape.
5. Take maida  mix in water make a paste so that you can dip the cutlet into it and then dip in bread crumb. 
6. Now heat oil for fry deep fry the cutlets till it becomes golden brown color.
7. Serve with tomato ketchup & tea.

Kuzhi Paniyaram

Ingredients:

4 cup Raw Rice
3/4 cup Urud Dal
1 Onion
1 tsp Mustard seeds
1 tsp Channa dal
4 pcs Green chillies
Curry leaves
Salt to taste.

Method:

1. Soak rice and urud dal for 5-6 hours.
2. Grind rice and urud dal(separately) into a fine paste.
3. Mix the batter with salt and allow it to ferment(approximately 10-12 hours). This is similar to   idly batter.
4. Heat oil in a pan. Add mustard and Channa dal.
5. When mustard splutters, add finely chopped onions, curry leaves and fry till golden brown.
6. Take two cups of the batter in a separate dish and add the fried onion mixture to it.
7. Heat the paniyarakkal and apply one teaspoon of oil in each kuzhi.
8. Pour this batter into the paniyarakkal. Turn when the sides turn golden brown.
9. This goes well with Coconut Chutney.

Spicy Moong Dal

Ingredients

For The Dal

• 1/2 cup green moong (whole green gram))
• salt to taste
• 1/4 tsp turmeric powder (haldi)

Other Ingredients:

• 2 tbsp oil
• 1/2 cup thinly sliced onions
• 4 tbsp cup tomato puree
• 2 tsp red chili powder
• 2 tbsp coriander (dhania) powder
• 2 tsp garam Masala
• 3 garlic (lehsun) cloves , chopped
• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp cumin seeds
• 1/4 tsp hing
• 2 tsp lemon juice
• 2 tbsp finely chopped coriander (dhania)

Method:

1. Clean the dal & soaked for 1 hour.
2. Heat the pressure cooker , add dal & pinch turmeric powder, salt and pressure cook for 2 whistles.
3. When dal cook keep side.

How to proceed

1. Heat the oil in a non-stick pan, add mustard seeds, cumin seed, hing, when seeds crackle, add garlic,  saute on a medium flame for 30 seconds.
2. Add onions and saute on a medium flame for 2 to 3 minutes.
3. Add the tomato puree, red chili powder,  coriander powder,  garam Masala, some water and saute on a medium flame for another 1 to 2 minutes.
4. Add the prepared dal mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
5. Add the lemon juice and coriander and mix well and cook on a medium flame for another 2 minutes.
6. Serve with Rice, Roti and garnished with coriander & cream.

French Onion Soup

Ingredients:

• 1 cup onion chopped
• 2 tbsp butter
• 5 tbsp grated processed cheese (preferably cooking cheese)
• 1 tsp prepared mustard
• 2 bread slices
• salt to taste

Method

1. Heat the butter and fry the onions on a very slow flame until brown colour.keep aside for cool
2. When mixture cool , blend with water.
3. Add 6 teacups of water, 3 tablespoons of the grated cheese, the mustard and salt and boil for a few minutes.
4. Pour the soup into individual soup bowls, sprinkle the balance cheese on top.
5. Serve hot.

Buff Vada

Ingredients:

• 4 potatoes, boiled and Mashed
• 1 cup sabudana (Sago) , roasted 
• 1/2 roasted peanut crush 
• 1 tbsp ginger- green chili paste (Adrak)
• 3 tbsp coriander 
• salt to taste
• Oil to deep fry Vada

Method:

1. In mixing jar add roasted sago & crash them. same way crush peanut. 
2. In big Bowl  add potatoes , chili pest , crush sago, peanut , salt, coriender, mix well 
3. Divide the mixture into equal portions and shape them into small balls.
4. Heat the oil in a kadhai and deep fry the vadas till they turn golden brown and crisp from all the sides.
5. Drain on an absorbent paper and serve hot.

Masala Makka Thepla

INGREDIENTS:

For Dough :

• 200 g whole wheat Flour 
• 100 g Maize flour (pili makai aata)
• 2 tsp oil
• 1 chopped onion
• 1 chopped tomato
• 2 Garlic Chopped
• 2 Green chili
• 4 tbsp Spring onion 
• 1 tsp grated ginger
• 4 tbsp coriander , chopped
• 1/4 tsp turmeric powder 
• salt to test
• water as per need

Method

1. In bowl, Mix dough ingredient together  and making soft dough, keep aside 15 min.
2. Roll out one portion of the dough into a circle using whole wheat flour for rolling.
3. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
4. Serve hot.

Ragda Petties

Ingredients

• For The Ragda
• 3/4 cup safed vatana (dried white peas) , soaked overnight
• 1/2 tsp mustard seeds ( rai / sarson)
• a pinch asafoetida (hing)
• 1/4 tsp turmeric powder (haldi)
• salt to taste

For The Patties

• 2 cups boiled , peeled and mashed potatoes
• 2 tsp cornflour
• salt to taste
• 1 tsp ginger- green chilli paste
• 1 tbsp chopped coriander
• 2 tsp ghee for cooking

To Be Mixed Into Dry Red Masala

• 2 tbsp chilli powder
• 3 tbsp coriander powder
• 1 tbsp black salt (sanchal)
• 1 tbsp salt

For Serving

• 3/4 cup meetha chutney
• 1/3 cup teekha phudina chutney
• 4 tsp geela lehsun ka chutney
• 1 tsp dry red masala 
• 8 tbsp nylon sev
• 4 tbsp finely chopped onions

Method:

Petties:

1. Take a bowl add boiled potatoes mash it, add salt, chopped coriander, ginger-green chilly pest, cumin powder, mix well.
2. Add cornflour and mix all of these and make them into patties.
3. Heat oil in a griddle, place the patties and cook them all sides and again press lightly to make it flat and shallow fry them till the patties are golden brown and crispy.

Ragda:

1. Soak the white peas over night and boil them.
2. Heat the oil in a kadhai and add the mustard seeds.
3. When the seeds crackle, add the asafoetida, turmeric powder, vatana, salt and 1 cup of water and mash the vatana slightly, using the back of a spoon.
4. Simmer for 8 to 10 minutes or till it thickens and keep aside.

How to assemble :

1. Transfer the patties on a serving bowl pour the ragda mixture on top of this and add chopped onions, chopped coriander, green chilly, sweet chutney, green chutney, sweet curd, Dry masala, sev and serve it.

Cheesy Tangi Tomato Pasta

Ingredients:

2 cup spiral Pasta (about 2 cups)
2 tomatoes
1/2 cup Cheese (any)
1 medium sized capsicum, chopped
2 tbsp carrot
1 small red onion,chopped
2 cloves of garlic (lehsun)
1 tsp Red Chili Powder
1 tsp Mix herbs
1/2 tsp oregano
Basil Herb for garnishing
olive oil
salt and black pepper (kalimirch) powder to taste

Method

1. Boil pasta with pinch of salt till it softens. Drain and pour cold water over pasta and keep it aside.
2. Deseed tomatoes and chop finely for sauce.
3. Take a pan with little oil and add minced garlic to it.
4. Add tomatoes to it and stir it over medium high flame for 2-3 mints.
5. Add 1 tsp of red chili powder, salt and black pepper powder and cook for 2-3 mints.
6. Take pan add 1 tbsp oil add onion saute for 1 to 2 min then add capsicum, carrot, prepare, tomato sauce , mix well .
7. Now add grated cheese, oregano, basil leaves, mix herbs and mix well .
8. Add pasta mix well & cook for min.
9. serve hot and Garnish with cheese & coriander. 

Cheesy Pepper Rice

Ingredients: 

• 2 tbsp oil
• 1 cups cooked rice (chawal)
• salt to taste
• 2 tbsp butter
• 1 tsp garlic
• 1 onion sliced
• 1/2 cup thinly sliced capsicum(red, green, yellow) 
• 1 tbsp tomato puree
• 1 tsp oregano
• 1 tsp chili flex
• 2 tbsp grated processed cheese

For The Garnish
2 tbsp grated processed cheese

Method:

1. In pan add butter, garlic, onion and saute for 2 min.
2. Add sliced capsicum, tomato puree, red chili pest, tomato ketchup, oregano, chili flex , mix well and saute for 2 to 3 min.
3. Add the cooked rice, salt and mix well.
4. Add the cheese, mix well and cook for 1 more minute.
5. Serve immediately garnished with cheese.

Banoffee Shake

Combination of caramel, banana, ice-cream and cream wasn't enough, we've topped it off with chocolate. Heavenly...follow the method exactly as mentioned, and forget yourself in this heavenly drink.

Preparation Time: 2 mins   Cooking Time: 1 mins    Makes 2 big glasses 

Ingredients:


For The Coffee Decoction
2 tsp coffee
1/3 cup water

Other Ingredients

1/2 cup chilled and roughly chopped bananas
2 tbsp caramel sauce
1/4 cup coffee Decoction
1/2 cup chilled full-fat milk
1/2 cup chilled fresh cream
1/2 cup vanilla ice-cream
2 tbsp sugar to test

For The Garnish

Whipped Cream
2 tbsp chocolate sauce

Method:

1. In sauce pan, add water when water are boiled add coffee Powder, mix well and boiled for 1 min.
2. coffee Decoction is ready. 
3. Now take Mixing jar, add banana , Caramel sauce, vanilla ice cream, cream, sugar, milk, 3 tbsp coffee Decoction blend until smooth pest.
4. serve with crushed ice
5. Garnish with Whipped cream & Chocolate sauce.