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.

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.

CORN TIKKI

INGREDIENTS:

1 cup Gram Flour

½ cup Curd / Yogurt

¾ cup Water

1 tsp Ginger garlic Paste

Salt

2 tbsp Oil

½ tsp Mustard Seeds

½ sweet corn

¼ cup Onions (Finely Chopped)

¼ tsp Turmeric powder

1 cup Coriander Leaves (Finely Chopped)

1 tbsp cumin seeds

3 green chillies

METHOD:

  

• In grinder add 3 green chilies & 1tbsp cumin seeds. Grind into fine paste.

• In a pan add oil. Add 1/2cup corn and sauté for few minute.

• Churn and mix 1cup gram flour, 1/2cup curd, 3/4cup water,1tsp ginger garlic paste, salt to taste and leaving no lumps.

• In a pan add 1tbsp oil. 1/2tsp mustard seeds, 1/4cup onions and saute the ingredients for a minute.

• Add the 1cup gram flour mixture and keep stirring till it becomes thick.

• Add 1/4tsp turmeric, corn, 1cup coriander leaves to it and keep stirring till it mixes well for around 7 minutes.

• Remove it in a greased tin and spread it evenly in the tin.

• Cool down the mixture for about 20 minutes and unmold it and cut them into cubes.

• Deep fry the cubes in medium hot oil till its golden brown in color on both the sides and the dish is ready to be served with coriander mint chutney. 

VEG KURMA

INGREDIENTS:

½ cup cauliflower

½ cup French beans

½ cup carrot

½ cup capsicum

3 onions

3 tomatoes

½ cup paneer

1 tbsp butter

1 tsp ginger

¼ cup cashew

6 garlic cloves

2 tbsp oil

1 tbsp garam masla

1 tbsp kitchen king masla

1 tsp red chili powder

Salt

PREPARATION:

• Chopped capsicum carrot, cauliflower & French beans into small pieces.

• Chopped paneer into cubes.

METHOD:

  

• In a pan add 1/2cup French beans, 1/2cup carrot,1/2cup cauliflower and add water.

• Water level should be more than the vegetables.

• For the gravy make the masala paste by using 3 onions, 3 tomatoes,1tsp ginger, 6 garlic, 1/4cup cashews. Keep the masala paste ready.

• In a pan heat some 1tbsp oil & 1tsp butter.

• Then add the masala paste and saute for 10 minutes.

• Cook till its color changes & it becomes dry.

• Add 1tbsp kitchen king masala, 1tbsp garam masala, 1tsp red chili powder Mix well.

• Cook for 3-4 min & add 1/2cup chopped capsicum.

• Add all cooked vegetables along with cooking water and salt. Mix everything well.

• Cover it with lid & cook for 2 min.

• Add 1/2cup paneer cubes & mix well.

• Let the gravy simmer for 3 minutes.

• Enjoy Kurma with Roti / Naan.

BUTTER NAAN

INGREDIENTS:

1 cup Plain Flour

¼ cup Curd

¼ tsp Baking Powder

Salt

¼ Cup water

2 tbsp oil

¼ cup water

METHOD:

  

• Take 1 cup plain flour, ¼ tsp baking powder & salt in a bowl and mix all dry ingredients.

• Pour ¼ cup curd,1 tbsp oil in the flour & start mixing.

• Add water as per need to make a dough.

• Sprinkle flour on a board. Knock the dough (follow the procedure) at least for 5 min. Add oil in between.

• Knock the dough till it stops sticking to your hand.

• Make depression in the center of the dough and keep it in a bowl and cover it with cloth.

• Keep the dough on warm place for a min of 2 hrs.

• Take a small portion of the dough and make round balls out of it.

• Roll the balls in plain dry flour and apply little bit of water with your hand. 

• Place the naan (upside down) on hot iron skillet and press the edges of the naan and on high flame flip it over. 

• Cook it on both sides till you get brown spots and the naan is ready to be served after applying butter on it. 

KHANDVI

INGREDIENTS:

½ cup Gram Flour

1 cup Buttermilk

3 green chilies

1 tsp cumin seeds

1 tsp Sugar

½ tsp Turmeric Powder

1 tbsp Plain Flour

Salt

METHOD:

  

• Add 3 green chilies and 1tsp cumin seeds in a grinder. Grind to a fine mixture.

• Combine the ½ cup gram flour, 1 cup buttermilk, 1 tbsp blended mixture, ½ tsp turmeric powder, 1 tbsp plain flour,1 tsp sugar & salt to taste.

• Mix altogether with hand mixture till no lumps are left.

• Add all above batter in kadhai on a medium flame.

• Stir continuously till it becomes thick.

• While the batter is still hot, spread it evenly using a spatula on the 2 thalis to make a thin uniform layer.

• When it cools down, cut the khandvi on each thali lengthwise in equal portions and roll it up gently.

• Garnish with coconut & coriander.

INGREDIENTS:

½ cup gram Flour

1 tbsp Sesame Seeds

1 tbsp Khas Khas

2/3 cup Water

7 Green chilies

4 Alu Wadi Leaves (taro leaf )

6 Garlic Cloves

1 tbsp Cumin Seeds

Pinch of Baking Soda

Salt

PREPARATION:

• Cut the edges of all leaves. Wash them & keep aside.

METHOD:

  


• Add 7 green chilies, 6 garlic cloves & 1 tbsp cumin seeds in a grinder.
• Grind all together into fine mixture.
• Add grinded mixture, ½ cup gram flour, salt, pinch of baking soda and 2/3 cup water in a grinder.
• Mix everything well to avoid any lumps.
• Place the taro root leaf upside down on a flat surface (as shown in the video), and thinly coat the leaf with the besan mixture and sprinkle some khas khas & sesame seeds.
• Then place another leaf over it and again coat the leaf with besan mixture, sesame seeds, khas khas. Repeat this with 4-5 leaves.
• Roll them gently. Apply some besan mixture.
• Start rolling remaining half.
• Apply besan mixture on both side ends & fold them. 
• Apply some oil to sieve. 
• After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside. 
• Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown. 
• Aloo Wadi is ready to serve. 

INGREDIENTS:

½ cup chopped onion

1 inch Ginger

9 Garlic Cloves

Salt

1 tbsp Cumin seeds

½ cup soaked chana dal (soaked in water for 5hrs)

5 Green chillies

1 cup oil

Water

1 tbsp Corn Flour

¼ tsp Asafetida

PREPARATION:

• Clean, wash and soak the ½ cup chana dal in a deep bowl in enough water for 5 hours. Drain well..

• Chopped onion into small dice.

METHOD:

  


• Take drained chana dal in a bowl and keep aside.
• Blend the chana dal, 1tbsp cumin seeds, 9 garlic cloves ,1 inch ginger, 5 green chilies, 2 tbsp water & salt in a mixer to a coarse mixture without using any water.
• Transfer the mixture into a deep bowl and add ½ cup onion, ¼ tsp asafetida, 1 tbsp corn flour. Mix all together.
• Heat the oil in a deep non-stick kadhai and deep-fry, a few pakodas at a time on a medium flame.
• Fry till they turn golden brown in color from all the sides.
• Drain on an absorbent paper. Serve with green chutney.

INGREDIENTS:

1 cup paneer

4 onions

2 tomatoes

2 capsicum

1 tbsp garam masala

1 tsp red chili powder

1 tsp kitchen king masala

Salt

Water

3 tbsp oil

PREPARATION:

• Cut the onion, capsicum & paneer into small dice.

METHOD:

  


• Heat some oil in a pan, add the onions to it and sauté.
• Once the onions turns brown, add the tomatoes and cook it till the tomatoes turn soft.
• Put the content in the grinder with 1 tbsp garam masala, 1tsp kitchen king masala, 1 tsp red chili powder in it.
• Grind it to make a smooth paste.
• Add water if needed.
• Put 2tbsp oil in a kadhai and add grinded mixture. Sauté for 2-3min.
• Cook till it becomes dry.
• Add ½ cup shelled onions, diced capsicum & mix all together.
• Cook them for 2 mins. 
• Once the onions have turned translucent. 
• Add 1 cup of water in it. 
• Stir and let it boil. 
• Add the 1cup paneer cubes, toss them up and mix well everything. 
• Add salt and mix thoroughly. Cook for another min. 
• The dish is ready to be served hot with roti /paratha. 

VEGETABLE SANDWICH

INGREDIENTS:

1 tbsp cloves

1 tbsp cinnamon

1 tbsp cumin seeds

1 tsp black pepper

2 tbsp fennel seeds

1 tbsp salt

2 tbsp black salt

1 tbsp chat masala

4 tbsp butter

4 tbsp pudina chutney

Cucumber slices

Onion slices

Boiled Beetroot slices

Potato slices

Tomato slices

10 Bread slices

PREPARATION:

• Place the 3 potatoes & 2 beetroot in cooker. Add enough water to cover the tops of the potatoes. After 2 whistles on high flame switch off the stove. After cooling down the potatoes peel its skin.

• Trim the edges of bread slices & keep aside.

• Cut all the below vegetables in ring shape.

• Tomato, Cucumber, Onion, Beetroot.

Pudina Chutnye Recipe

METHOD:

  

Step I :

• First of all, take dry roast 1tbsp cloves in a pan. Add 1 tbsp cumin seeds, 2 tbsp fennel seeds, 1 tbsp black pepper and 1tbsp cinnamon stick.

• Roast on medium flame for a minute or till turn aromatic. Allow it to cool completely.

• Furthermore, transfer to small mixer grinder. Also add 2 tbsp black salt, 1 tbsp chat masala and 1 tbsp salt.

• Blend it to fine powder.

• Finally, Bombay sandwich masala is ready. Use it to prepare bombay sandwich and store remaining in airtight container.

  

Step II :

• First of all, take 2 bread slices and cut its edges.

• Furthermore, spread butter & green chutney on one bread slice.

• Then place 4 slices of cucumber & tomatoes.

• Follow by, sprinkling generous amount of sandwich masala.

• Furthermore, place 4 onion slices , 4 boiled beetroot slices & 3 potato slices.

• Cover it with butter bread slice facing butter side downwards.

• Now, garnish with tomato sauce , pudina chutney and poke the toothpick.

• Cut it in to 4 pieces.

• Serve Bombay sandwich with ketchup.