Aloo Masala

Ingredients:
1. Potatoes - 3 (medium-sized, parboiled)
2. Mansoor dal - 1 cup
3. Oil or ghee - 2 tbsp
4. Onion - 1 (chopped)
5. Tomato - 1
6. Garlic cloves - 4 to 5
7. Ginger and garlic paste - 1tbsp
8. Green Chillies - 4 to 5
9. Turmeric Powder - 1/4 tsp
10. Kokum - 2 tbsp
11. Mustard seeds - 1/2 tsp

12. Cumin seeds - 1 tsp
13. Curry leaves - few
14. Water - 2.5 cups
15. Salt to taste

Method:
Place a cooker on medium flame. Pour oil. When oil gets hot, add mustard seeds. When it stops splutting, add cumin seeds. Add chopped onions, fry till it turns light golden. Add ginger, garlic paste, saute for a minute. Add chopped garlic, curry leaves, and saute for a minute. Add chopped tomatoes, fry the mix till it leaves oil. Add turmeric powder and slit green chillies, fry for 10 to 15 seconds. Increase the flame, add water and bring it to a boil. Add dal and add salt to taste. Now, add kokum.
Close the lid, lower the flame to medium setting. Cook till three pressures and then add in the potatoes. Mix well and check for seasoning. Simmer for another 5 to 7 minutes and remove from gas. Garnish with chopped coriander leaves and fried onions and malai and serve hot.

Cashewnut Cake

Ingredients:
1. Cashewnut - 200 g
2. Sugar - 200 g
3. Ghee - 150 g
4. Water - Half a cup





Preparation:
->Take a non-stick tava and pour half a cup of water, add 200 g of sugar and mix it well.
->Wait till sugar gets dissolved in water and add cashew nuts in it, then mix it well.
->After getting cooked, add it with ghee and shake the well.
->Then put this mixture in a plate applied with ghee and serve it.

Mushroom Omlette

Mushroom Omlette
Ingredients :
1. Eggs-4 nos
2. Small onion-10 nos
3. Button mushroom-4 tablespoons (chopped).
4. Mustard powder-1 pinch.
5. White pepper powder- ½ teaspoon.
6. Butter-2 tablespoons.
7. Salt to taste.

Preparation:
Take a bowl and add four eggs, finely chopped onions, mustard powder, pepper powder and salt then beat it well. Take a frying pan, bring it to heat and add one tsp of butter. Then add finely chopped mushroom and saute on high flame after 2 to 3 minutes. Remove from flame and mix this fried mushroom and onion mixture together. Take a tava and heat half a tsp of butter and pour this egg and mushroom mixture, spread it when it is cooked flip the egg on other side wait till it get cooked (2 to 3 minutes). Do the same with the remaining mixture. Mushroom Omlette is ready serve it hot.

Christmas Cake

Ingredients:
1. Maida flour - 2 cups
2. Melted butter - 1 cup
3. Sugar - 1.25 cups
4. Baking powder - 1.25 cups
5. Sodium bi-carbonate - 1/4 tsp
6. Walnuts - 2 cups (chopped)
7. Semisweet chocolate chips and butterscotch chips mixed together - 1.5 cups


Preparation:
Grease and flour an oven-proof round cake tin. Sift together the flour, baking poder, soda and set aside. Grind the sugar in a food processor and then add the sour cream and beat well. Mix in the butter and blend the mixture well so that it is mooth. The texture of your cake will depend a lot on how well you can blend this mixture. Remove this to a large mixing bowl. Add the flour mixture a little at a time into this mixture, stir constantly so that no lumps form. Blend the flour well into the sour cream and sugar mixture. Mix in the chocolate chips and the walnuts and blend well. Pour into a prepared baking tin and bake in a per-heated oven at 180 degree for 20 minutes. Reduce the oven temperature to around 140 degree and until a skewer when inserted in the centre comes out clean. You can serve this cake without any decoration. Allow the cake to cool, cut into slices and serve. Or spread some ready-made strawberry icing or any icing of your choice and decorate with fresh fruits or chocolate chips.

Tomato Uttapam

Ingredients:
1. Maida - 1 cup
2. Semolina - 1/2 cup
3. Sour Curd - 1 cup
4. Chillies - 5 or 6 (chopped)
5. Coriander leaves - 4 tbsp (chopped)
6. Onions - 1 cup (chopped)
7. Tomatoes - 2 (sliced)
8. Oil for fry
9. Salt to taste

Preparation:
Mix the maida, semolina and salt together. Make a smooth batter using the curd and some water if required. Mix in the green chillies, coriander and onions. Heat a non stick tawa and spread a portion of bater on it, like a pan cake, fry on both sides using oil. Finely press a few tomato slices into one side and serve hot with coconut chutney.

Spicy Paranthas

Ingredients:
1. Wheat flour - 2 cups
2. Ghee - 1 tbsp
3. Salt - 1/2 tsp

For Stuffing:
1. Green Peas - 1.5 cups
2. Green chillies - 3 in nos
3. Ginger - 1 piece
4. Asafoetida - a pinch of hing
5. Ghee - for frying paranthas
6. Salt to taste


Method:
For making stuffing:
Make a paste of the peas, green chillies and ginger. Heat the oil in a pan and add the hing. Fry the peas paste and mix in the salt.

For making dough:
Mix the salt and ghee with the wheat flour. Add water and knead into a soft dough. Take a small portion of the dough, flattern a little and put a little peas mixture in the centre. Draw the edges over the centre, press on a board and roll out into a round. Put the parantha on a hot tawa, cook for a minute and fry on both sides using ghee. Repeat with the rest of the dough and serve hot.

Tasty Pea Curry

Ingredients:
1. Green Peas - 100 gm
2. Ghee - 1 tbsp
3. Onion - 1 (well chopped)
4. Ginger and garlic paste - 1 tbsp
5. Tomatoes - 2 in nos
6. Cream - 1/4 cup
7. Phool makhana - 5 to 10 in nos
8. Paneer - 1/4 cup (cubes)
9. Cashew nuts - 1 tbsp
10. Raisins - 1 tbsp
11. Chilli powder - 1/2 tsp
12. Garam masala - 1 tsp
13. Salt for taste

For Garnishing: Coriander leaves.
Method:
Boil the peas and chop the tomatoes. Heat the ghee in a pan and brown the chopped onions. Add chopped tomatoes, ginger, garlic paste, red chilli and garam masala. Cook till dry. Add 1/2 cup of water and bring it to a semi-dry consistency. Then add the peas, paneer, salt the dry fruits and a little water. Cook for a few minutes. Mix in the cream and serve hot. Garnish with green coriander leaves.

Tomato Pizza

Ingredients:
1. Pizza bases - 2 in nos
2. Tomato Puree - 1/2 cup
3. Tomato Sauce - 1/2 cup
4. Tomatoes - 2 large
5. Jalapenoes - 10
6. Cheese - 1/2 cup (grated)
7. Pepper to taste
8. Salt to taste


Method:
Peel the tomatoes and cut into pieces. Mix the tomatoes puree and tomato sauce. Spread the tomato pieces on the top. Sprinkle the salt and pepper. Arrange the jalapenoes. Top with the grated cheese. Bake in a hot oven till the cheese melts. Serve hot.

Pea Pakodas

Ingredients:
1. Soacked moong dal - 1/2 cup
2. Peas - 1/2 cup
3. Ginger powder - 1/2 tsp
4. Urad dal - 1 tbsp (soaked)
5. Curd - 400 gm
6. Red chilli powder - 1/2 to 1 tsp
7. Cumin seed powder - 1 tsp (roasted)
8. Sweet chutney
9. Oil for frying
10. Salt to taste



Method:
Pass the curds through a sieve and mix in the salt and red chilli and cumin seed powders. Keep aside. Grind the peas and dals into a fine paste and mix in the ginger powder. Fry spoonfuls in oil till the pakoras are crisp and golden. Remove and soak in water containing salt. Press out the excess water after 3-4 hours and place in the curd. Serve it with sweet chutney.

Chinese Chopsuey

Ingredients

1. French beans - 1 cup (cut into long pieces)
2. Carrot - 1 cup (cut into long pieces)
3. Lotus stem - 1/2 cup (cut into diagonal pieces)
4. Zucchini - 1 (cut into thin circles)
5. Vegetable stock - 300 ml
6. Chilli sauce - 1 tsp
7. Agino mato - 1/2 tsp
8. Noodles - 2 cups (deep fried and crispy)

Method

Par cook the vegetables in salted water till just tender but not over cooked. You could boil the lotus stem separately so that all the dirt can be removed. Place all the par boiled vegetables in a large sized pan. Add the vegetables stock and one cup of water and bring the soup to boil. Mix in the chillies sauce and the agino mato and allow the soup to simmer with the vegetables for two minutes. Remove and place in a deep serving dish. Top with the fried noodles and serve at once. You could place the prepared soup in individual bowls and top with crispy fried noodles over each portion.

Pumpkin Bread

Ingredients:
1. Pumpkin Pulp-2 cups
2. Flour-2.5 cups
3. Baking Powder-1 tsp
4. Baking Soda-0.5 tsp
5. Cinnamon powder-1 tsp
6. Sugar-1cup
7. Butter-3/4 cup
8. Sour curd-1.5 cups (thick)
9. Lukewarm water-3 to 4 tsp
10. Cashewnuts-3 to 4 tbsp (broken)
11. Orange rid-1 tsp (fine pieces)

Method:
To obtain the pumpkin pulp:
Peel, deseed and cut the pumpkin into one inch pieces. Place these on an oven-proof tray and bake in a oven at 180 degree for 20 to 25 minutes. Scrape out and mash the flesh. Combine together the flour, baking soda, baking powder and cinnamon. Cream the sugar, butter and the curd to blend well. Use a food processor for this. The batter should be smooth and fluffy. Remove to a mixing bowl and add the pumpkin pulp and the water. Slowly mix in the flour mixture, stirring all the time so that no lumps form. Add the nuts and the orange rind. Grease a loaf pan. Pour the mixture into the pan and bake in an oven for about 45-50 minutes at 180 degree or until a tester inserted into the centre comes out clean. Allow to cool on before removing from the oven. Cut into slices and serve with a cup of hot tea.

Coconut Burfi

Ingredients:
1. Besan - 1 cup
2. Milk - 1 cup
3. Grated coconut - 1 cup
4. Sugar - 2.5 cups
5. Cardamom powder - 1 tsp
6. Ghee - 1 cup
7. Strawberry crush - 2 tbsp
8. Strawberries chopped - 1/4 cup
9. Mixed dry fruits - 2 tbsp (chopped)


Method:
Heat ghee in a heavy bottomed pan. Fry besan till it turns lightly golden in color. Add the remaining ingredients except the cardamom powder. Keep stirring it till it leaves the sides of the pan (approximately 15 minutes). Add the cardomom powder and remove it from the stove, add in the strawberry crush and half the fresh strawberries, mix well. Spread on a greased plate and cut into pieces. Garnish with nuts and serve it warm.

Matter Kandhari

Matter Kandhari: Ingredients
1. Khoya – 100 grams
2. Peas (boiled) – 100 grams
3. Tomatoes – 3 in nos
4. Onions – 2 (grated)
5. Ginger – 1 tsp (grated)
6. Turmeric Powder – ¼ tsp
7. Coriander powder – 1 tsp
8. Chilli powder – ½ tsp
9. Garam Masala – 1 tsp
10. Ghee – 1 tbsp
11. Salt (for taste)

Preparation: Roast the khoya without ghee. Cook the tomatoes with little water and make it like a soup. Heat the ghee in a pan and fry the onions. And add ginger, turmeric powder, coriander powder, chilli powder, garam masala and fry it nicely. Then add the tomato soup and khoya with it mix it well. And add peas and cook it for few minutes. Now matter kandhari is ready. Serve it with paratha, poori, chapatti, naan, and roti.

Joshila Murgh

Joshila Murgh: Ingredients
1. Chicken (small pieces)
2. Butter – ¼ cup
3. Onions – 2 chopped
4. Ginger – 1.5 inches
5. Garlic cloves – 9 in nos
6. Cardamons – 6 (green with slightly open)
7. Cinnamon sticks – 2 inches
8. Eggs – 4 in nos (lightly beaten)
9. Sugar – 1 tbsp
10. Ground Almonds – 6 tbsp
11. Cream – ½ cup
12. Salt (for taste)

Preparation: In a moderate flame heat the oil or ghee and fry onions added with salt. Add the ginger, garlic, cardamoms and cinnamon sticks. Fry it deeply till it become golden brown. Add the chicken and cook it for 15 minutes. Take a bowl and mix the egg, sugar, almonds and cream. In a low flame pour this mixture in a tava. Cook it gently for at least 5 to 7 minutes. Serve garnished with flaked almonds and chopped coriander leaves and bed of spaghetti.

Omlette Dosa

Omlette Dosa: Ingredients
* Dosa Flour – 2 serving spoons
* Eggs – 2 in nos
* Onion – 1 in nos
* Coriander leaves – 2 tsp (well chopped)
* Red chili powder – half tsp
* Oil – 2 tsp
* Salt(for taste)

Preparation:
Take two eggs and add the chopped onions, coriander leaves, red chili powder and salt. Mix it well with folk. Take a non stick tava then bring it to head and spread that dosa flour in it. And add this egg mixture also spread it well. Add two tsp of oil. Cook it for two minutes and flip it over and remove it from flame then serve it. Do the same thing for the remaining mixture. Now the tasty omlette dosa is ready. Serve it hot.

Egg Omlette

Egg Omlette: Ingredients
• Eggs – 4 in nos
• Onion – 2 in nos
• Tomato – 1 (small)
• Coriander leaves – 1 tsp (chopped)
• Green chilies – 3 in nos
• Red chili powder – half a tsp
• Big cumin powder – half a tsp
• Milk – 1 tbsp
• Oil (for fry)
• Salt (for taste)
Preparation: Fry the onion with little oil and add tomatoes fry it deeply. Add green chilies fry and keep it separately. Then take four eggs and beat it nicely with fork or beater and add red chili powder, big cumin powder, salt for taste, coriander leaves, and milk mix it well. Then take that onion fry and also mix it with egg mixture. Take a tava and spread those mixtures and cook it till one side is fully done and flip it over. Do the same thing for other mixture. The hot omlette is ready serve it with bread, roti and rice.

Chicken Roll

Ingredients
1. Cooked chicken – 1 cup
2. Onion chopped – 1
3. Tomato chopped – 1 small
4. Ginger and garlic paste – 1 tsp
5. Garam Masala – 1 tsp
6. Tortilla – few
7. Eggs – 2 in nos
8. Salt and chili powder – for taste
Preparation: Heat some oil in a pan and fry those chopped onions and add ginger and garlic paste and fry it for 2-3 minutes and also add few drops of water. Then add the chopped tomatoes and chicken. Fry it well and also add salt for taste. Add only one tsp of oil and two tsp of egg on a tortilla after the egg get cooked add that chicken mix and add few onions on the top of it and also coriander leaves and dash of lime. Roll it up. Chicken roll is ready.

Pepper chicken

Ingredients
1. Chicken 500 grams (small pieces)
2. Black pepper
3. Onion – 1 chopped
4. Tomato – 1 chopped
5. Coriander leaves
6. Curry leaves
7. Ginger and garlic paste – 1.5 tspn
8. Turmeric – a pinch
9. Salt to taste
10. Vinegar
11. Oil
Preparation: Heat the cooking oil and add chopped onions and fry it well till it reaches golden brown. Add ginger and garlic paste and sprinkle water to it, then add tomatoes and curry leaves in it. And also add little turmeric powder and pepper powder and salt. Oil should come on the top and it should become dark in colour not black. Add little vinegar and also coriander leaves and fry it well. Pepper chicken is ready.

Aloo Paratha

Ingredients:
Boilded Potatoes-2 nos, Onion-1 finely chopped, Coriander leaves finely chopped, ginger (small pieces), green chilies 2 or 3 in nos, red chili powder, garam masala, and butter.

Preparation of Aloo Paratha:

Dough out of a wheat (atta). Mash the potatoes and add all the stuffing items with it and make two chapatti and add the filling to one chapatti and then cover it with another. Roll it slightly and also put it in pre-heated oven. After some time spread butter over it. Now aloo paratha is ready. Serve it with curd.

Mutton Biriyani

Mutton Biriyani:
Ingredients for Tasty Mutton Biriyani:
1. 500 grams of Basmati Rice
2. 500 grams of Mutton
3. 400 grams of Sliced Onion
4. Ginger and garlic paste Two tbsp
5. 200 grams of chopped tomatoes
6. Clove and cardamom 12 pieces each
7. Eight strips of Cinnamon
8. Two tsp of Mint leaves
9. Black pepper 15 nos
10. Black Cardamom 3 nos
11. Bay leaves 3 nos
12. Two tsp of powdered Cumin
13. Two tsp of Coriander powder
14. Six grams of Javitri powder
15. Half tsp of powdered Jaiphal
16. Two grams of Saffron
17. Two tsp of powdered red chili
18. One tsp of garam masala
19. 250 grams of ghee
20. 100 grams of curd
21. Ten drops of rose water
22. Cashew 10 to 12 nos
23. Salt to taste

Preparation of Mutton Biriyani:
Wash and soak the rice in water for 20 minutes. Wash the mutton and cut it into small pieces and add the curd, ginger and garlic paste, one tsp of salt and half tsp of red chili powder and mix it nicely the keep in refrigerator for 6 to 7 hours.

How to prepare Mutton Biriyani?
Wash the mutton nicely and boil until it becomes half done. Heat 50 grams of ghee in a pan and add half of the amount cardamom, cinnamon, clove, bay leaves and black pepper and also fry it until the spices become golden brown. Add 750 ml of water and 2 tsp of salt in it and add the soaked Basmati rice in it and cook the rice. Cook the rice till it is half done. Heat 100 gms of ghee in a pan and add the rest part cardamom, cinnamon, bay leaves, black pepper and clove and fry till it becomes golden colour. Shift the chopped onion and fry it for five minutes till it become golden brown and add the chopped tomato for five minutes till it becomes golden colour and shift the boiled mutton in it add the ginger and garlic paste, cumin powder, coriander powder and rest of the red chili powder, garam masala powder and the past of mint leaves. Cook it for 15 minutes in low temperature. Add little water and close the pan. Cook till the mutton gets fried. Soak the saffron with 20 ml of hot milk. Take a deep bottom pain and add ghee in it and also transfer the amount of cooked rice and spread cashew, ghee, javitri, jaiphal and rose water over the rice and also mutton over it and also spread it. Cover the pan and keep it for 20 to 25 minutes. Mutton biriyani is ready.

Prawn Biriyani

Prawn Biriyani:
Ingredients to make Prawn Biriyani are
1. Two cups of Basmati rice
2. 450 grams of Prawns
3. Six green chilies
4. 2 tbsp of Garlic and Ginger paste
5. Half sp of Powered Cumin Seeds
6. 3/4 cup of Cilantro Leaves
7. One tsp of coriander powder
8. One tsp of turmeric powder
9. Half chopper tomato
10. Half tsp of garam masala powder
11. One cup of finely sliced onions
12. Four tbsp of Cooking Oil
13. One tbsp of ghee
14. Two tbsp of coconut milk
15. Three tbsp of water and
16. Salt to taste

How to Make Prawn Biriyani?

Soak the rice in water for 30 minutes and wash it nicely, cook the rice normally. Make a paste of green chilies, cilantro, garlic, and ginger and mix it with three tbsp of water and keep it separately. Clean the prawns nicely and soak it with half tsp of turmeric powder and half tsp of salt. Then heat oil in a pan and fry the prawns for three minutes and keep it separately and in the same oil add the finely sliced onion and fry it till it reaches light golden brown color and add the paste which we made with ginger, garlic etc and fry it for five minutes. Add the rest of the spices and tomatoes and fry it till oil leaves the side of the pan and also add the fried prawns for five to ten minutes and add little water. Then grease the serving dish with little ghee and put a layer of rice. Garnish with fried onions and cilantro leaves if necessary.