EGG PATTY BURGER

INGREDIENTS:

Burger bun

Mayonnaise

Water

Oil

Lettuce leaves

Tomato

Onion cheese slice

Black pepper powder

Tooth pick

Salt

PREPARATION:

• Cut tomatoes & onion into disc shape.

METHOD:

  


• Apply oil on hot pan & place ring in pan
• Crack eggs into the ring. Sprinkle salt & black pepper powder on it.
• Pour some water outside the ring. Close the lid & cook for 5min.
• Remove the ring with patty on the plate.
• Roast the burger bun on pan with butter.
• Apply some mayonnaise on the base bun.
• Arrange the below ingredients on one another.
• Base bun, lettuce leaves, egg patty, cheese slice, onion slice, tomato slice and top bun.
• Place toothpick at the center. 
• Egg burger is ready serve with ketchup. 

CUP CAKE

INGREDIENTS:

Pillusberry rich choco cake mix

2 eggs

3 ½ tbsp oil

120 ml water

METHOD:

  

• Empty the contents of the pack in a bowl. Add 3 ½ tbsp oil, 2 eggs and 120 ml water.

• Stir the mixture well for 2 min till there are no lumps in the batter.

• Pour the batter into the cup cake tray.

• Once your oven is at 170 C, put the tray in the oven and bake for 15 min.

• Remove the cup cakes from the oven and let it cool in the pan for 30 min.

• Decorate cup cakes with whipped cream and sprinkles.

INGREDIENTS:

Monaco biscuit

Maska chaska biscuit

Mayonnaise

Salt

Sugar

Red, yellow, green Bell pepper

Mixed herbs

Chili flakes

PREPARATION:

• Cut red, green, yellow bell pepper into small diced.

METHOD:

  


• In a pan add all three bell peppers. Cook for 2-3 min.
• Add salt, oregano & chili flakes. Mix well together.
• Let it cool for another minute or two.
• Take it out in bowl.
• Add mayonnaise, sugar, salt and mix well. Your topping is ready.
• Add this spoonful topping on biscuits.
• Serve immediately.

TANGY TWIST RICE

INGREDIENTS:

1 cinnamon

2-3 cardamoms

2 cloves

¼ tsp cumin seeds

¼ tsp asafetida

¼ tsp turmeric powder

¼ cup chopped onion

¼ cup chopped tomato

½ cup soaked rice

¼ cup Pulse

1 cups water

Salt to taste

4 pcs kokum

1 tbsp oil

½ tsp red Chile powder

½ tsp garam masala

PREPARATION:

• Cut the onion & tomatoes into diced.

• Wash rice & pulses with water.

METHOD:

  


• Add 1 tbsp oil in hot cooker.
• Add khada masala. (1cinnamon,2-3 cardamoms ,2 cloves , ¼ tsp cumin seeds) and roast for few seconds.
• Add 1/4cup chopped onion. Cook it till onion turns translucent.
• Add ¼ tsp asafetida.
• After adding all the above ingredients add ¼ cup chopped tomatoes.
• Add ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp garam masala and mix well.
• Add ½ cup rice , ¼ cup pulse and cup of water.
• At the end add 4 kokum and salt for taste.
• Mix well and cook for 4 whistles. 
• Allow the steam to escape before opening the lid. Serve with raita. 

CHEESE FRENCH TOAST

INGREDIENTS:

Bread slices

Eggs

Oil

Red chilly powder

Pudina chutney

Cheese slices

PREPARATION:

Pudina Chutney:

  

METHOD:

  

• Apply pudina chutney on bread slices.

• Place cheese slice in between the two bread slices.

• Crack eggs in the bowl.
• Add salt & red chili powder to the egg.
• Beat eggs with fork.

• Apply oil to the nonstick pan.
• Dip bread slices in an egg mixture.
• Toast both the sides.
• Served hot with ketchup.

MASALA CHASS

INGREDIENTS:

½ cup curd

½ cup water

Salt

1 tbsp coriander leaves

½ tsp coriander + cumin seeds powder

METHOD:

  

• In a grinder add 1/2cup curd, 1/2cup water, 1 tbsp coriander leaves, 1/2tsp coriander + cumin seeds powder & salt.

• Grind all together.

• Chass is ready to served chilled.

FARALI MISAL

INGREDIENTS:

Soaked sabudana - 1 cup

ghee – 2 tbsp

Diced Potato -1

Peanut powder -1 cup

Green chilies – 7

Cumin seeds -2 tbsp

Salt- 1 tbsp

2/3 cup water

Kokam 4 pcs

Potato chivda - ½ cup

PREPARATION:

• Peel potato skin & chop into small cubes.

• Soak equal amount of sabudana in equal amount of water and leave it overnight.

• Grind the whole, roasted, unsalted peanuts without skin in a food processor for peanut powder.

METHOD:

  

Step I :

• In grinder add 7 green chilies & 1tbsp cumin seeds. Grind into fine paste.

• In hot pan add 1tbsp ghee & 2tbsp grinded mixture.

• Cook for minute.

• Then add 1/2cup diced potato.

• Let it cook for few min.

• Close the lid. Cook till it gets brownish color.

• Add 1 cup soaked sabudana,2/3 cup peanut powder & salt.

• Mix all the ingredient & let it cook for few minute on low flame.

Step II :

• In a pan add 1 tbsp ghee.

• Add 1 tbsp cumin seeds.

• Add 1 cup water & 1 tbsp grinded mixture to it.

• Mix well.

• Add ½ cup peanut powder, 4 kokum & salt.

• Mix well. Cook till it boils.

Step III :

• Pour upvas gravy in a bowl add sabudana khichadi.

• Garnish it with some upvas batata chivda and serve.