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.