FRESH CREAM PINEAPPLE

For Icing:
Fresh cream- 300 gms
Castor sugar- 60 gms
Sugar syrup- 1 recipe.
Lemon yellow color
Pineapple essence
Pineapple pieces

Whip cream and castor sugar over ice till creamy with hand whisk. Add colour and essence to it. keep in fridge.

Slick vanilla sponge cake into 3 layers. Sprinkle sugar syrup on 1 layer. Apply cream icing on top and put some chopped pineapple pieces. level the icing. repeat the process on 2nd and 3rd layer. Garnish with pineapple pieces and cherry and pipe the edging with cream icing.

VANILLA SPONGE CAKE

Eggs- 6 nos
Maida- 200 gms
Castor sugar- 200 gms

Sieve maida, whisk egg white till very fluffy and stiff. Add castor sugar gradually while whisking and beat till stiff. then add the egg yolks gradually. when creamy fold in maida and pour in a baking tin. bake in moderate oven for 25 min on 200 C

For vanilla sponge - add 1 tsp vanilla essence
For butter sponge add 100 gms of melted butter rest same

BLACK FOREST CAKE

Fresh cream- 300 gms
Cooking Chocolate- 2 bars
Cherry- 10 nos
Sugar syrup- 1 recipe

For icing:

Fresh cream- 300 gms
Castor sugar- 60 gms

Whip cream and castor sugar over ice till creamy with hand whisk.

Use chocolate sponge cake. Make icing. Slit the cake in 3 layers. Apply sugar syrup in each layer before icing. Put chopped cherries on each layer on icing. on the last layer apply cream . then grate the cooking chocolate on top and pipe borders white white fresh creamy icing. and decorate.

TRUFFLE CHOCOLATE PASTRY

Bake chocolate sponge of 6 eggs
Fresh cream or milk 1/4 cup
Cooking chocolate- 3 bars
Sugar syrup- 1 recipe

Place cream in a saucepan over low heating and bring almost to boil. Take saucepan from fire and stir in chopped chocolate and allow to melt. or melt cooking chocolate bars on double boiler and mix well fresh cream or milk with it. truffle chocolate icing is ready

Apply this truffle chocolate icing on all 3 layers. sprinkle sugar syrup on all the 3 layers of cake before icing. keep in fridge to set. To the remaining chocolate icing add little milk and make chocolate sauce. Pour this chocolate sauce on top. keep again in fridge to set. When set cut into pastry slices. pipe lines with truffle icing and garnish with chopped cherry.

CHOCOLATE CAKE

For Icing
Cooking butter - 300 gms
Icing sugar- 150 gms
Cocoa- 2 tbsp
Sugar syrup - 1 recipe

For sauce-
Cooking chocolate- 1/2 bar
Milk- 40 ml

Whisk butter and icing sugar with elctric whisk till creamy ( approx 5 min). Remove 1/4 portion white icing and keep aside. To the rest add 2tbsp cocoa powder.

Prepare sugar syrup and keep to cool. Slit the chocolate sponge cake into 3 layers. Level the top layer. Sprinkle sugar syrup on 1 layer and apply icing. Level it. Similarly do for the 2nd and 3rd layer. Level all the 4 sides of the cake. Place the cake on cardboard covered with foil and apply icing on all sides. keep in fridge for 5-10 minutes till set.

For sauce-
Melt 1/2 bar of cooking chocolate on double boiler and add 1/4 cup boiling milk to it.
 whisk well to remove lumps and strain it. pout this chocolate sauce on the cake and keep it again in fridge to set. when set pipe the cake edgings with butter icing.


Sugar Syrup:
Sugar- 1 cup or 3/4 cup
water- 1 1/2 cup

boil the above together for 2- 3mins. and strain.

CHOCOLATE SPONGE

Maida- 175 gms
Cocoa powder- 25 gms (  2 1/2 tbsp)
Eggs- 6 nos
Castor sugar- 200 gms

Sieve maida and cocoa together. Whisk egg white till very fluffy and stiff. Add castor sugar gradually while whisking and beat till stiff. Then add the egg yolks gradually. when creamy fold in maida and cocoa powder and pour in a baking tin. bake in moderate oven for 25 minutes at 200C

FRUIT CAKE

Butter- 200 gms
Maida- 200 gms
Castor sugar- 200 gms
Eggs- 6 nos
Baking Powder- 1 tsp
Cashew- 1 tbsp
Raisins- 1 tbsp
Black currants- 1 tbsp
Tutti fruitty- 2 tbsp
Yellow colour and fruit essence a few drops

Sieve maida and baking powder together. Whisk sugar and butter till creamy. Add eggs gradually one by one while whisking. Mix well maida, the essence & color. Lightly fold in dry fruits and pour in baking tin. Bake. for 45 minutes at 200 C

* in this after 1- 12 mins, as the cake rises turn the temp to 150 C

VEG MANCHURIAN

Cabbage- 2 cups
Carot- 1 cup
Beans- 1 cup
Onion- 1 no
Garlic- 1 tsp
Ginger- 1 tsp
Green chilly- 1 tsp
Maida- 4 tbsp
Cornflour- 4 tbsp
Salt, pepper to taste
Ajinomoto- 1/ 4 tsp
Corainder leaves- a few
Spring onion stalk

Shred cabbage, carrot and beans in juliens. chop onion finely. Blanch carrot, beans and then cabbage for a minute. Then cool under running water. Chop them finely. Put in a bowl all these vegetables, onions, garlic, ginger, chilly, the seasonings and cornflour. Mix well and shape into balls or flat and deep fry. For more crispy balls add more maida and cornflour.

GRAVY:

Garlic; 1 tbsp
Ginger- 1/2 tbsp
Green chillies- 2 to 3 nos
Veg stock- 1 1/2 cup
Salt, pepper- to taste.
Ajinomoto- 1/4 tsp
Soya sauce- according to color
Cornflour- for thickness
Spring onion stalk

Heat oil in a pan. saute garlic, ginger, green chillies for a minute. Then add veg stock, spring onions, seasonings & soya sauce. add cornflour to thicken. cook for  a minute. add manchurian balls only while serving and garnish with coriander leaves and spring onions

SCHEZWAN SAUCE

Onion- 1 no
Garlic- 2 tbsp
Ginger - 2 tbsp
Celery salk- 2 tbsp
Green chillies- 2 tsp
Salt, pepper to taste
Ajinomoto- 1/4 tsp
Chilly sauce- 450-500 ml
Color
oil

Chop onion, garlic, ginger, green chillies & celery very finely. Add oil to pan. Saute onion for a minute. then add garlic, ginger, green chillies & celery. Saute for a minute or two, then add the seasonings, chilly sauce, ajinomoto and color. Cook for a minute and remove from fire.

* for preserving oil should float

KADAI MUSHROOM

Mushroom- 200 gms
Kasurimethi- 1 tsp
Tomato pulp- 3/4 cup
Brown gravy- 3/4 cup
desicated coconut- 1 tsp
Kitchen king- 1 tsp
mawa- 1 tsp (optional)
Butter- 1 tsp
red chilli powder- to taste
salt to taste
water- 1/2 cup
milk- 1/4 cup
cream- 1 tbsp
Coriander leaves

Peel and boil mushroom. put oil in a pan and add kasuri methi, tomato pulp, and saute for 2-3 minutes till it leaves oil. Add the brown gravy, the coconut, kitchen king, mawa, butter, chilly and salt. Cook for 2 minutes. add milk and water and cook for about 2-3 minutes. Add mushroom and cook for another 2 minutes . serve hot garnished with cream and corriander.

BROWN GRAVY

Onion (medium) - 4 nos
Garlic- 1 tsp
Ginger- 1/2 tsp
Tomato- 1 no
Whole garam masala- jeera, black pepper, bay leaf, clove, cinnamon, cardamon (jeera- 1 tsp, black pepper- 10-12 nos, bay leaf- 2 , cloves- 2, cinnamon- 2 cardamon- 2)

Curds- 1 tbsp
kitchen king - 1tsp
chilli - 1tsp
garam masala- 1/4 tsp
tuemeric- 1/2 tsp
salt to taste

Chop onion into dices and saute till light brown or deep fry onion and grind and keep aside.
Put oil in a pan add garlic, ginger paste, then the whole garam masala. Add the tomato pulp. Saute or a minute and add ground onion. Saute or about 15 minutes till dark brown. Add seasonigs and curds. Saute for a minute and add water about 1 cup . cook for 5 minutes.

CHEESE CORN BALLS

Corn - 1 1/2 cup
White sauce-1 1/2- 2 cups
Cheese cubes- 2/3 (cut into dices)
Potato- 1 no
Spring onion stalk- 3/4 th cup
Coriander leaves- 1/4 cup
Green chillies- 2 nos
Salt pepper to taste
Maida for batter
Bread crumbs for coating

Method:
Boil corn till soft. boil and mash the potato. Chop spring onion stalk & cheese cubes into dices. chop coriander leaves and green chillies very fine. Prepare white sauce. mix well all the ingredients sauce cools. Shape into balls (round) , dip in maida batter . rol in bread crumbs and fry


White sauce:

approx 4 tbs o melted butter
4 tbs of maida
milk approx- 1 1/2 to 2 cups
salt and pepper to taste
 If too smooth add 1 tsp maida
if too thick add milk (1spoon)

NYLON DHOKLA

Gramflour (very fine)- 1 1/4 cup
Sugar- 2 tbsp
Citric acid- 1/2 tsp
SAlt to taste
Turmeric- a pinch
Asofoetida-  a pinch
Soda- bi- carb- 1/2 tsp
Chilly powder-  a pinch
Sieve gramflour. To gram flour add some water and blend well. Dissolve sugar and citric acid in some water and add to the gram flour batter. Also add salt, turmeric, asafoetida and mix well. Add soda- bi0 carb and hot water to the batter and mix well in one direction till light and fluffy. pour into a greased and steamed tray. sprinkle some chilly powder and let steam for 10-12 minutes. REmove and sprinkle some sugar water over it. When cool cut into pieces. Give tempering of mustard seeds, sesame seeds,, curry leaves, green chillies and coriander leaves.

If eno not available use soda but half qty

Nylon Dhokla- 1 cup water. Add 1 1/2 tbsp of sugar. Add citric acid and dissolve then add to batter

MIXED DALS DHOKLA

Chana dal- 1/4 cup
Moon , urad, rice- 1/4 cup
Curds - 2 tbsp
Butter- 1 tbsp
Ginger paste- 1 tsp
Chilly paste- 1 tsp
Asafoetida- a pinch
SAlt- to taste
Lemon juice- 1/2 tsp
Eno- 1 1/2 tsp
Wash dals and soak for 5-6 hrs . Drain water. add curds, butter and grind coarsely. Let it ferment or 5-6 hrs. Add ginger, chilly paste, salt , asafoetida and mi well., Addlemon juice, eno and mix well. Pir into a greased and steamed tray. Cover with a deep lid and steam for 1- 12 minutes. When cool, cut into pieces. give tempering of mustard seeds and curry leaves. garnish with coriander leaves

Note: Make similarly dhokla if moong dal with skin 3/4 cup, and urad dal 1/4 cup

RAWA DHOKLA

Roasted rawa or thin lapsi- 1 cup
Curds - 1 1/2 cup
Butter - 1 tbsp
Ginger paste- 1 tsp
Chilly paste- 1 tsp
Asafoetida- a pinch
Salt- to taste
Pepper powder- to taste
Lemon juice- 1/2 tsp
Eno- 1 tsp
Add little water also

Dry roast rawa for 3-4 minutes. Add curds, mix well and leave for 10 minutes. Add all ingredients and mix well/ Add lemon juice, eno and mix well. Pour into greased and steamed vatis and let steam for 8-10 minutes.When cool., garnish and serve

MALAI DHOKLA

Dhokla atta- 1 cup
White butter- 1 tbsp
curds- 1/2 cup
Warm water- 3/4 cup
Ginger paste- 1/2 tsp
Chilly paste- 1/2 tsp
Eno- 1 tsp
SAlt and pepper to taste

To dhokla atta add butter, curds, water ad mix well. Let it ferment for 6-8 hrs(if curds are fresh). To this batter add ginger, chilly paste, salt and mi well. Add lemon juice, eno and mix well. Pout into a greased and steamed thali. (sprinkle pepper powder). Let steam for 4- 5 minutes. When cool, cut into pieces. give tempering of mustard seeds and curry leaves. Garnish with corainder leaves.

* use curd little extra if preparing immediately.

CORN AND SPAGHETTI FINGERS

Spaghetti in white sauce:
Butter - 2 tbp
Maida- 2 tbsp
Milk- 1 cup
Salt - 1/4 tsp
Pepper (white)- 1/4 tsp
Spaghetti- boiled
Heat butter add maida, stir fry for 1 minute. Add milk, stir briskly. Add salt, pepper & mix well. Add spaghetti & cook 1 minute

Corn in green sauce:
Coriander 1/2 cup
Garlic- 4 flakes
Ginger- 1/2 inch
Green chilly- 2 nos
SAlt- 1/2 tsp
Lemon juice- 1/2 tsp
Corn (crushed)- 1/2 cup
Onion (grated)- 1/2 cup

Grind coriander , garlic, ginger, green chilly, salt lemon juice with some water to a thick paste. Stir fry grated onion for 5-6 minutes till golden brown, add the ground paste. Stir fry in butter boiled and crushed corn, and water 2 tbsp. cook for 2 minutes.

Slit hot dog into 2 pieces. lightly toast both pieces and apply butter on inner sides. Apply chutney mixture on the inner sides. Place tomato slices on both edges & the spaghetti in white sauce in the centre. grate some cheese all over & bake or pan fry till crisp. SErve hot.

BAKED BEANS OPEN TOAST SANDWICH

Toast bread slices lightly.
Onion (grated)- 1//2 cup
Garlic paste- 1/2 tsp
Chilly paste- 1/2 tsp
Rajma (boiled)- 1/2 cup
SAlt - 1tsp
Ketchup- 1 tbsp
Chilly sauce - 1/2 tbsp
cheese (grated) - 50 gms
add some water

Heat butter, add onion and stir fry till golden brown. add garlic , chilly paste, salt, stir fry. add boiled rajma, ketchup, chilly sauce, and cook for 4-5 minutes. Spread this mixture on bread slice. Sprinkle some grated cheese & bake or panfry for 2-3 minutes.
can add one capsicum also

PINWHEEL SANDWICH

Green filling:
Coriander leaves- 1/2 cup
Mint leaves- 1/2 cup
Green chillies- 2 nos
Garlic- 2 flakes
Peanuts- 1tbsp
Cumin seeds- 1/2 tsp
Lemon juice- 1 tsp
Salt and pepper- 1/2 tsp
Sugar- 1 tsp
Cucumber grated- 1/2 cup (optional)
Grind all together to a fine paste. to this chutney add grated cucumber (lightly squeezed) and mix well

Yellow Filling
Oil- 2 tsp
Turmeric- 1/8 tsp
Gren chilly- 1 tsp
Potatoes (boileD) - 1 cup
Salt- 1/4 tsp
Black salt little
Heat oil, add turmeric , green chilly , boiled and mashed potatoes and salt. Stir fry 2-3 minutes

Red Filling
Ketchup- 1/4 cup
Onion (grated) - 1/4 cup
Salt to taste
Chilly powder- 1/2 tsp

Squeeze the grated onion and all ingredients and mix well
Cut sides of 3 bread slices
Place 1 slice on board. apply water on its edge and stick. 2nd slice over it. Similarly apply water on the 2nd slice edge and 3 rd slice over it. oll lightly with rolling pin on all the 3 slices.Spread green, yellow & red filling on each slice. Leave space on edges. Start rolling with green side first. make a roll of it. wrap in a wet cloth and refrigerate for some time. Cut into slices & serve.

SPRING ROLLS

cabbage- 1 1//2 cup
Beans- 1/2 cup
Carrot- 1/2 cup
Beansprout- 1/2 cup
Capsicum- 1 no
Spring Onion (bulb)- 2 nos
Ajinomoto- 1/4 tsp
Salt and pepper to taste
soya sauce accor to color


Cut all veg in to juliens.in kadai put butter and oil Saute onions , then add vegetables and saute. then add all seasonigs and saute or 2-3 minutes and keep aside

*carrots and beans are blanched

For pancake
Maida- 3 tbsp
cornflour- 2 tbsp
Egg-  no
Water- 1/2 cup

Mix together well maida, cornflour and eggs. Then add water and strain through a strainer. Prepare pancakes in fry pan. Cook one side only. add prepared vegetables on each pancake ,roll it and deep fry.

PANEER CHILLI

Paneer- 200 gms
chillies - 10 nos approx
Garlic 1 tbsp
ginger- 1/2 tbsp
Onion 1 no
Capsicum- 1 no
Ajinomoto- 1/4 tsp
Salt and pepper to taste
veg stock 1 cup
Soya sauce for color
Cornflour for thickness

Cut paneer, onion into dices and capsicums into juliens. Deep fry paneer and then onion. heat 1 tbsp oil and butter , saute garlic, ginger, chillies, capsicum for a minute. Then add fried paneer , onion and veg stock, seasonings and cornflour. Cook for a minute and serve hot

for dry 1/2 cup veg stock for 200 gms paneer

KOLIWARA FISH

400 gms ravas cleaned

1st marination: 1 tbsp vinegar and 1 tsp salt. Mix both. Marinate the fish for an hour and wipe
2nd marination: 1/2 cup besan, 1 tbsp maida or cornflour, 1 tsp ginger and garlic paste each,1 tsp ajwain , 1 tsp each salt , red chilli powder, amchoor powder, 1/2 egg, 1 tbsp oil, a pinch of tandoori color
make the batter with approx 1/2 cup water and marinate the fish in above mixture for half an hour.
deep fry, sprinkle chat masala and serve hot

LUCKNAWI CHAT

For pakoris- 1/2 cup soaked moong dal (yellow) 4-5 hrs.1 green chilli and salt to taste.

Grind the dal after taking out water into a fine paste. Avoid adding water. Thick paste is required. Add the chilli and salt. Deep fry. Immediately put it in the luke warm water. Leave it for 30 minutes

For papri- 1 cup maida, 1 tbsp oil and salt to taste. Oil for frying

Knead it into tight dough. Leave for half an hour. Make balls and roll. Cut into diamonds and deep fry.

For chat: 2 boiled potatoes sliced, pakoris and 1 cup of curds beaten with little salt.
Green and red chutney and chat masala.

Mix pakoris, potatoes and papri with both chutneys. In individual plates arrange the three and pour beaten curds on top. Add in both the chutneys and sprinkle chat masala.

KABULI CHAT

Frying KAreli- 1 cup maida, 1 tsp of kalonji seeds, 1/2 tsp salt, 1 tbsp oil. And refined oil for frying. Mix the above ingredients and make a tight dough. Leave for half an hour. Make balls, roll and cut into squares. shapen the way . Deep fry till brown and crisp.

For Chat: 2 potatoes boiled and cubed,  1 cup kabuli chanas boiled with salt.1 1/2 cup curds beaten with little salt, green and red chutney and chat masala.

In a tray arrange potatoes and kabuli chanas. Mix with green and red chutney in it. Put a few karelis.Pour over that beaten curds and the both the chutneys. Sprinkle chat masala on top.

TANGY PANEER AND BABYCORN

250 gms of paneer marinated in 3 tbsp of hung curds, 1 tsp of salt and chilli powder, 1 tsp of lime juice , apinch of sugar, 1 tsp juice of garlic or ginger, 1 tbsp of cashew nut powder , rose essence and colot red. Leave ot fot half an hour


200 gms of boiled babycorn, 2 capsicums, 2 onions cubed and marinated in 1 tsp of salt and black pepper , juice of one lime, 1 tomato only side part, 1/2 tsp sugar, elaichi powder , rose water each, 2 tbsp of butter

in a pan heat the butter. Lightly saute babycorn, capsicum and onion. in the end add tomato and then turn off the gas. Keep it aside for 15 min
in the remaining butter, cook the paneer pieces

PANEER CAKE

500 gms of paneer, 750 gms of potatoes boiled and mashed, 1 tsp of chilli and paprika powder each, 1/2 tsp garam masala and jeera powder each, 4 drops of tobasco, 2 tbsp of resh coriander leavesm 2 tbsp roasted peanuts , salt to taste , 6-8 tbsp of green chutney, a few drops of rose essence.

Step 1: Mix mashed potatoes with red chilli and paprika, tobasco, garam masala, salt, jeera powder, fresh corainder leaves and peanuts. Mix well after adding rose essence

step 2: Cut paneer into thin square pieces

Step 3: Greas a square oven proof dish with butter. Line it with slices of paneer. Spread some chutney on paneer all over. Now spread 1/3 of potato mixture on it. Repeat. In the end put potatoes and make it smooth. Put 1 tbsp of butter on top

Step 4: Bake it in pre heaed oven at 180 for about 15 minutes till brown OR

use 400 gms o paneer with 700 gms of boiled potatoes and make it in pan but layering opposite.

GREEN LOLLIPOPS

1 cup peas (boiled with pinch of salt and sugar)
1 cup paneer (150 gms)
1 boiled potato grated
2 tbsp of fresh coriander leaves finely chopped
2 green chillies
2 green cardamons powdered
4 bread slices crushed
juice of 1 lime 1/2 tbsp
1/2 tsp ginger paste
salt to taste
oil to fry
kaju pieces

Blend together peas, paneer, lime juice, coriander leaves, green chillies, ginger in a blender so as to form smooth paste. Mix bread crumbs, cardamon and salt. Make lollipops as shown and fry

SPAGHETTI BALLS

1/4 cup poha, 1/4 cup white vermicelli crushed, 1/2 cup french beans blanched and chopped, 1/2 cup carrots chopped and blanched , 1/2 cup onion crushed, 1 capsicum, 4 green chillies chopped, salt to taste, 1 cup milk, 4-5 tbsp of maida, 1/2 cup spaghetti boiled, drained and cooled under running water(boil water, put spaghetti, put salt & oil, then drain under running water), 1 tbsp butter

Soak the poha for 10 minutes and drain the water. Melt butter. Fry onons till pink and green chillies. Add beans, capsicum and carrots. When they are soft add the flour. Stir for a minute till smell of raw maida goes.


Add the milk(room temp). Stir continuously till the sauce is thick. If needed put paprika powder. Add salt and pepper. cool . now mix in boiled spaghetti and poha. Mix properly. Make small balls and roll them in crushed vermicelli and deep fry.

(instead of carrots, french beans add paneer and potatoes and half crushed corns)

CHILLI MILLI KABAB

Potatoes- 4 nos
Kaju- 2 tbsp
Maida- 1 tbsp
Cornflour- 1 tbsp
Green chilli- 1 nos
Red chilli powder- 1/2 tsp
Jeera powder- 1 tsp
Garam masala- 1/4 tsp
Char magaz- 1 tsp
Chat masala - 1 tsp approc
Salt to taste

chop kaju fine. boil and mash potatoes and all ingredients. Add all seasonings and shape the kababs triangular. roll kababs in dry cornflour and deep fry.

HARA BHARA KABAB

Carrot (grated) -- 100 gms

Beans (chopped)-100 gms

Potatoes (boiled)- 100 gms

Peas (boiled)-  100 gms

Onion (chopped)-  2 nos

Chillies (chopped)-  2 nos

Cornflour 1 1/2 tbsp

Maida 1 1/2 tbsp

Garlic paste- 1 tsp

Ginger paste - 1 tsp

Jeera (whole)-- 1 tsp

Dhania powder- 1/2 tsp

Chat  masala- to taste

Salt to taste

Green color- 2 drops approx

Corriander leaves chopped

Heat oil in a pan. Add jeera, chopped onion. Saute till light brown. Add garlic, ginger paste and chillies and then the seasonings. Then add carrot, beans. Saute for five minutes. Then add mashed peas, dhania powder, chat masala, salt and finally mashed potatoes, cornflour and maida.Saute for 1 min and then let cool. Then add some coriander leaves. Make round flat shape and roll in dry cornflour and little bread crumbs mixed together and deep fry.

HYDERABADI BIRYANI

2 cups of mixed vegetables like carrots, cauliflower , beans and capsicum
1 potato cut into big pieces
1 tbsp of cashew nut fried.
1 onion sliced for brishta.

1/2 cup of fresh corainder and mint leaves mixed in 2 tbsp of beaten curds.

Two onions crushed & fried, 1 tsp of ginger and garlic paste, puree of two tomatoes,1 tbsp of biryani masala, 1/4 tsp of haldi, 1 tbsp of chat powder.

For marination: 3 tbsp of curds, 1 tsp of salt, chilli powder & garam masala, and paprika , 1 tsp of lime juice.

Step 1: Blanch the vegetables. beat the curds, add salt, chilli powder, garam masala and lime juice.Put the vegetables in the cued mixture and marinate for an hour.

Step 2: Boil one cup of rice with 1 tsp of salt, tej patta, dalchini, elaichi and star anise. While boiling , add 1 tsp of salt. Drain Add tandoori color to 1 tbsp of rice.

Step 3: fry cahew nut. fry the poatatoes. fry the sliced onions for brishta. Drain and keep aside.

Step 4: Heat ghee. put in the crushed onions, green chillies and then add tomato puree. Add in ginger and garlic paste. Cook for sometime. Put haldi, Chat masala and biryani masala. Put in the marinated vegetables and cook till tender. Add in fried potatoes also. Put in fresh corainder leaves.

Arrange the layers of biryani

CHANA MASALA

250 gms of kabuli chanas, 3 tbsp of chana dal.

Soak the chanas & dal overnight with 1 tsp of salt.(together)
Step 1 : Drain the chanas . Boil them along with dal in fresh water till tender (3 whistles)
Step 2: Marination: 2 tbsp each of fresh corainder leaves and mint leaves, 2 green chillies, 1 tsp of salt, chilli powder, sookha dhania, jeera , chat masala each, 1/4 tsp of nutmeg powder, 1 tbsp fo beaten curds. Make a paste and marinate the boiled chanas in it.

Step3: In g for gravy: 2 small onions finely chopped, puree of two tomatoes, 1 tsp of ginger and garlic paste each & 1 tbsp of chana masala, 1/4 tsp haldi, 1/2 tsp of garam masala.

Method: Fry the onions in ghee. Add the ginger garlic paste. Add in tomato puree. Add haldi, chana masala and garam masala. Add the marinated chanas. Cook or some time 2/3 minutes. Put it under pressure again 1-2 whistle. Simmer it on slow fire for 15 min. Serve hot with baby kulchas.

[dhania, green chillies, mint and curd mixed together in mixer]

BABY KULCHAS

1 cup rawa, 2 tbsp beaten curds, 2 tbsp maida.

Mix the above ingredients and make a paste with 3/4 cup of water. Leave it overnight. or 6 hrs atleast. (for making instantly use soda (aerated drink) instead of water)
Then mix 2 cups of maida to it. Knead into smooth dough. Leave it for 2 hrs again.

For stuffing: 2 medium sized potatoes boiled and grated. 100 gms of paneer crumbled, 1 tbsp of fresh dhania leaves, 1 tbsp of finely chopped onions, 2 green chillies finely chopped,1 tsp salt, 1/2 tsp each of chilli powder, garam masala and chat masala. Mix them nicely and use for stuffing.

KOFTAS IN PALAK GRAVY

150 gms of paneer grated, 1 cup of cauliflower grated with 2 green chillies, 3 tbsp of fresh coriander leaves, 1 tsp of salt & chat masala & 3 tbsp of maida.

Mix all above ing . Shapen them into balls. Deep fry in hot oil & keep aside.

Take one bundle of palak leaves. Blanch them in hot water. Cook them with 1/2 tsp of salt. When cook make puree.

Ing for Gravy: Palak puree, onion crushed and fried, puree of two tomatoes, 1 tbsp of garlic paste, 1 tsp salt & chilli powder each, 1/4 tsp haldi powder, 1 tbsp of cashewnut powder, 2 tbsp of fresh cream.

Method: Heat oil. Add cashew powder till golden brown. add onion and garlic paste. Then add salt, chilli powder and haldi. Put the tomato puree. Let it simmer for ten minutes. Add palak puree. At the time of serving put the cream. Mix nicely. (if using mava, add it after tomato puree)

Add the fried koftas and serve hot.

PANEER NARGISI

250 gms o paneer

For marination: 4 tbsp of beaten curds, 1/2 tsp of salt , chilli powder, ginger paste, tandoori color each.

marinate for 15 minutes and cook it in it's own gravy. directly no oil.

1. 50gms (2 tbsp) of butter, 2 tbsp of cashew powder, 2 green chillies.
2. 4 tomatoes pureed, 1 tbsp of tomato ketchup, 1 tsp chilli sauce, 1 tbsp kasuri methi, 1 tsp each of dalt & chilli powder, 1/4 tsp paprika powder, 1/4 tsp dhania powder and little tandoori color.
3. 6 tbsp of fresh cream.

method: Heat butter. Fry chewnut powder & geen chillies. Add rest of the ingd o step 2. Add paneer pieces and cook for sometime. Add the cream & furhter cook for one minute. Serve hot.

VEG RASHIDA

500 gms of mixed vegetables (mushrooms, baby corn, carrots, cauliflower, french beans)

Blanch cauliflower, carrots, french beans in hot water or 2 minutes.

Lightly fry mushrooms and baby corn.( in butter for 1-2 minutes)

Tempering: Heat two tbsp of oil, Fry mustard and jeera each 1/2 tsp. Add 1 tsp of ginger and garlic paste and one crushed and fried onion

Step 1: 2 tbsp desiccated coconut, 1 1/2 tsp salt, 1 tsp chilli powder, dhania , jeera, kalonji, amchoor powder, 1/2 tsp each of methi seeds, garam masala & paprika and 1/4 tsp haldi. gring all and add 2 tbsp cashewnut powder (cashews to be grind seperately)

Step2: 1 cup curds, 4 green chillies, 2 tbsp of fresh corainder leaves.

Method: Tot the tempering add the vegetables. SAute for 2 minutes. Add ingrd of step 1 and roast very well for abt 2 minutes.

Add ingd of step 2 and cook till oil comes up. Add little water and simmer for sometime till vegetables are tender.

ALOO - DO- ABBA

Take five potatoes. Cut them into cubes. Put slat on them & lightly fry them in one tbsp of butter.  or use boiled potato directly.

Part 1: (red gravy)
Tempering: 1onion crushed and fried, 3 dry chillies, 1/2 tsp each of kalonji & jeera. Heat oil fry chillies, kalonji & jeera. Add the crushed onion.

Masala 1 : 2 tomatoes pureed, 1 tsp salt, 1 tsp chilli powder, 1/2 tsp paprika, 1/4 tsp haldi, 1 tsp ginger & garlic paste, 3green chillies, 1 tsp dhania powder & jeera, 1/2 tsp garam masala, saffron.

Masala 2: 3/4 cup beaten curds, 1 tbsp kasuri methi, 2 tbsp almond powder, 1/4 tsp kesar mixed in little milk, 1/4 tsp tandoori colour.

To the tempering , add masala 1. Fry till oil seperates. Add potatoes. Fry for two minutes. Add masala 2 . Add little water. Simmer for 15 minutes.

Part 2: (green gravy): 1 bunch of methi leaves. chop it fine. Heat 1 tbsp of oil. Saute methi leaves till water dries up by adding on1 tsp each of salt & red chilli powder. Peel 5 potatoes. chop them into cubes. Put 1 tsp of salt & deep fry them. Finally mix methi & potatoes. Add 1 tbsp of malai to it.

Serve both the potato dishes.

DUM PUKHT PANEER

1.  250 gms of paneer cut into fingers, thick slices or cubes
2. 1 tbsp of butter, 1 tsp ginger paste, 1tsp salt and 1/4 tsp each of mustard powder and haldi.
3. 1 cup curds, 1 onion crushed in mixer and fried to light brown colour, 2 tbsp of almond powder, 1 tsp paprika.- all mix together.
4.  2 tbsp fresh corainder leaves, 4 tbsp of fresh cream, a pinch of cardamon and rose essence- all mix together

In a pan, heat butter. Fry ginger paste and mustard powder and 1/4 tsp o haldi.
Add part 3, Cook for  a minute. Add part 4.

Line dekchi with foil. Arrange tha paneer , put the whole mixture on paneer pieces. (first put little mixture on paneer, then ass little paneer and so on). put. smoke as shown.

Cook it on slow fire for 10 minutes.

INDIAN KABABS

Black Chana- 2 cups (boiled and mashed)
Bread- 8 slices
Onion- 2 nos.
Green chillies- 8-10 nos.
Corainder leaves- a few
Lime juice- to taste
Salt to taste


Mash well the boiled chana. Chop finely onion, green chillies and coriander leaves. Add bread to the mashed chana. Also add some green chillies, corainder leaves, lime juice and salt. Mix well. Shape into balls, make hollow in centre and fill mixture of onion, green chillies and coriander leaves and salt.Shape well again slightly flattish and deep fry. Serve hot with chutney and sauce.

METHI PANEER KABABS

Paneer- 300 gms (1 1/2 cup)
Methi leaves- 3/4 cup
Corainder leaves- 1 tbls
Mint leaves- 1 tbls
Green chillies paste- 1 tsp or 4 nos
Garlic paste- 1 tsp or 6 flakes
Ginger paste- 1 tsp or a smalll piece
Garam masala- 1/4 tsp
Maida- 3 tbls
Salt to taste

Crumble well the paneer. Chop very finely methi, corainder leaves and mint leaves. To paneer add all ingredients and mix well. Shape onto kababs and deep fry. Serve hot with corainder mint chutney.

PANEER TIKKA

Paneer- 200 gms
Onions- 100 gms
Tomatoes- 100 gms
Capsicum- 100 gms
Curds (frsh)- 2 cups
Kasuri Methi- 2 tbls
Chilli powder- 1 tsp
Corainder powder- 1 tsp
Salt to taste
Colour (Bush company orange red)

Cut onions, tomatoes, capsicum and paneer into dices.Hang curds in a muslin cloth or 1/2 an hour, then beat it smooth. Prepare marination of salt, chilli powder, coriander powder and kasuri methi. Colour add with curd. Mix well with paneer and vegetables cook on frypan or grill it with little oil , till well cooked.