VEG PIZZA

Ingredients:

• 1 Pizza Base
• 1 cup Pizza/Tomato Sauce
• Salt to taste
• A pinch Pepper
• 2tsp steam sweet corn
• 2tsp grated paneer (optional)
• 2 tsp tomato (chopped)
• 1/2 cup Green Capsicum (chopped)
• 1/2 cups Onions (chopped)
• 1 cup Pizza Cheese (grated)
• 2tsp oil/ghee

Method:

• Heat oil/ghee in a hot pan.
• Sauté capsicum onions, tomato, steam sweet corn, paneer and add salt and pepper to taste.
• Add some sauce in this vegetables.
• Spread some butter on pizza base and heat only base.
• Spread all the vegetables on the base.
• Sprinkle cheese on top.
• Heat the pizza for 10 to 15 minutes on medium heat on the pan, or until crust is brown.
• And serve it with ketchup.

ALOO PARATHA

Ingredients:

For stuffing/filling:

• 250 gm. Potatoes
• 1 tbs. cooking oil
• 1 onion, peeled and finely chopped or grated.
• 2-3 green chillies, finely chopped
• 1/2 inch piece of ginger, very finely grated
• A bunch of coriander leaves, finely chopped
• 1 tsp. coriander powder1/2 tsp.

For dough:

• 400-500 gm. chapatti flour
• 2 tbs. ghee or butter
• 1 tsp. Salt
• Enough water to make dough
• Oil for pan frying.

Method:

Making the filling:

Boil potatoes in their skin until tender. Cool, peel and mash. Heat oil in a pan and fry onion, ginger and green chilli mix, all the spices, chopped coriander leaves and salt. Mix well. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep aside.

Making dough:

Mix the remaining flour, salt, and 2 tbs. oil or ghee and add enough water to make a firm dough. which make softer parathas. Knead well for 5-6 minutes

Rolling out parathas:

Break dough into approximately 10-12 portions. Keep covered with a moist cloth..Dust 1 ball with flour and roll. Place the filling in centre of the circle. Pull in edges and press in the centre, to make a ball..Heat the griddle or tawa. Dip the stuffed dough ball in dusting flour on both sides and roll out gently same as chapatti. If a little filling escapes, just remove it.

Cooking the parathas:

Place the paratha on the heated tawa (medium hot). Turn it over when it changes colour slightly. Cook the other side the same way. Turn it over again. Brush oil/butter on both surfaces, one by one. Press gently all over, using a flat spatula. This helps to fluff it up into a ball, as well as making it crisp. Cook until nicely browned and crisp on both sides. It is important that you crisp the paratha on medium heat and not cook them too fast. Serve hot with butter, pickles of choice, and natural yoghurt.

STUFF BREAD PAKORA

Ingredients:

For coating:

• Bread slices
• Gram flour 1 cup
• Salt to taste
• Red chilli powder
• cumin seeds.

For filling:

• Mashed potatoes
• Chopped coriander
• Green chilli
• Garlic 1tsp
• salt to taste
• Red chilli powder 2tsp
• Cumin powder
• oil as required

Method:

For coating:

1.Cut each bread slice into two (triangular pieces)

2.Mix gram flour, red chilli powder,cumin seeds, chopped coriander and salt.

3. Add water and beat with your hands to make smooth batter.

4.It should not be very thick.

For Filling:

1. grind green chillies, garlic, cumin seeds, and coriander.

2. Mix mashed potatoes, add the above mixture and salt and mix it well.

3.Speard the potatoes mixture on bread, cover it with another slice.

4. Dip both sides of bread slice into the gram flour batter.

5.Deep fry double decker bread pakoras in heated oil until golden brown.

6. Sreve it with tomato sauce.

FRENCH TOAST(Indian style)

Ingredients:

• 3 slices bread (it helps if you are using stale, refrigerated bread)
• 2 eggs
• 2 green chillies(finely chopped)
• 2 Tsp Red chilli powder
• 1 pinch of turmeric powder 2 Tsp butter/Oil
• 1 Tsp coriander (finely chopped) Salt and pepper 2 tsp cheese.

Method:

1. Break the eggs into a wide, shallow bowl, add green chillies, red chilli powder, turmeric powder, coriander, salt and pepper and beat well with a fork.
2. Meanwhile, in a large non-stick frying pan, over medium heat, melt the butter/oil.
3. Dip both sides of each bread slice into the egg mixture till the bread soaks it all up.
4. Place on the hot pan. Spoon a little bit of the egg mixture on that bread.
5. Cook until both sides are browned and the eggs have cooked through.
6. Spread some cheese. Serve hot with some tomato ketchup.
7. Ketchup just makes everything taste so much better!

BREAD ROLL

Ingredients:
For coating
Boiled 3 potatos,1/2 cup bread crumbs, salt to taste, water, oil.
For filling
½ cup of coconut,3 green chillies,1/2tsp sugar.1drop lemon juice,2inch ginger,1/2tsp garlic some water and salt to taste.

Method :
Mashed boiled potato's , mix bread crumbs, salt, water and prepare a soft dough. For filling grind coconut, green chillies, garlic, ginger, sugar, lemon juice, some water and salt. And make green chutney. Then make a small balls of that dough add a chutney into a ball and cover it properly. Then deep fry this balls and serve it hot with tomato sauce.

HAKKA NOODLES

Ingredients:
Noodles –cooked per per instructions
Oil –2 tsp
Garlic – 1 tsp, minced
Ginger – 1 tsp, minced
Onion – 1 small, sliced
Spring Onions –1/2 cup
Carrot – 1 large, chopped
Cabbage – 1/2 cup
Pepper(capsicum) –2 large, cut into strips
Baby Corn – cut into strips
Boiled sweet corn – 1/2 cup
Black Pepper – 1/2 tsp or to taste
Soy Sauce – 2 tsp
White Vinegar – 1 tsp
Red Chilli Sauce– to taste
salt to taste.

METHOD:
1. Cook noodles as per package instructions (usually 3-4 minutes), drain, rinse with cold water. Keep aside.

2. Heat 2 Tbsp Oil in pan on HIGH heat.

3. Add Ginger and Garlic and cook for 30 seconds.

4. Add Onions and cook for 30 seconds.

5. Add Carrots and allow them to soften just a little.

6. Add Cabbage, Pepper, Spring onion and Baby Corn. Toss well and cook for 1 minute.

7. Add Black Pepper and mix.

8. Toss Noodles once before adding them to the pan.

9. Add White Vinegar, Soy Sauce, salt to taste and Red Chilli Sauce. Mix well to coat all noodles.

10. Taste and adjust any of the sauces.

11. Garnish with coriander and serve hot.

SCRAMBLED EGG MASALA

Ingredients :
6 Eggs, 1 medium Onion (chopped), 2 Green Chillies, 1 Tomato (chopped), ½ tsp.garam masala powder, 1 tsp. Ginger Paste, 1 tsp. Red Chilli Powder (or to taste), Salt (to taste) A bunch of Fresh Coriander Leaves (chopped), 3 tsp. Vegetable Oil

Method :
Beat eggs in a medium bowl, add salt and red chilli powder, and beat well. Heat the oil in a non-stick pan. Add the green chillies, ginger paste and onions and sauté over medium heat until onions turn golden brown. Then add tomatoes and cook until tomatoes are tender and soft. Then add beaten egg and mix well. Turn the eggs upside down to cook the other side well.
Sprinkle garam masala powder and garnish with chopped coriander leaves. And serve with toasted bread.

PAV BHAJI

Ingredients:

• 1/2 cup vegetable oil

• 2 teaspoons chopped garlic

• 1 teaspoon finely chopped green chilli peppers

• 1 cup chopped onions

• 2 teaspoons grated fresh ginger

• 1 cup chopped tomatoes

• 2 cups boiled cauliflower,

• 1 cup chopped cabbage

• 1 cup green peas

• 1 cup grated carrots

• 4 potatoes, boiled and mashed

• 3 tablespoons pav bhaji masala

• salt to taste

• 1 tablespoon lemon juice

• 1/2 tablespoon butter1/4 cup finely chopped onion

• 1 tablespoon finely chopped green Chilli peppers

METHOD:
Heat the oil in a wok over medium heat. Saute garlic and green chilli for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice. Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chilli.

Dal Bati

Ingredients:

For the dal :
Tuvr dal or red gram dal,6 cups water,1 level tsp. or less turmeric or haldi powder,1/2 tsp. salt (to taste)
For Tarka or tempering:
1 tsp, oil /ghee, 1 tsp, cumin seeds, A large pinch of hing or hing or asafoetida powder, 1 tsp grated ginger, 2-3 green chillies (to taste) finely chopped, 1/4 tsp (to taste) red chilli powder.
For bati or dumplings:
3 cups chapatti Atta or flour,1 cup semolina,salt1/4 tsp, baking powder, Water to make dough, A small bowl of melted ghee or clarified butter.

METHOD

Bati:

Mix all ingredients (except ghee/butter) and make very stiff dough. Cover and keep for an hour. Kneed to a smooth and round shape dough. Make a medium size roti apply some butter/ghee on the roti and then roll the roti smoothly. Then cut in small pieces , and press it slightly. Place all the pieces in an micro oven and bake the batis till 2mins. Switch off the oven. Take out all the batis, and fry all batis till golden brown.

METHOD

DAL:
Clean wash and cook dal with turmeric, salt and water until tender. It will cook in pressure cooker in 2-3 whistles or pressures. Add more water if too dry. It should be stew like consistency.
Tempering or tarka:
Heat ghee or oil. Add cumin and asafoetida. When the seeds splutter, add ginger and green chillies and fry for a few seconds, until ginger is lightly brown. Add chilli powder and quickly add to the dal, covering the lid immediately This helps to infuse flavours.

Gajar Ka Halwa Recipe

Ingredients:

• 1 kg Carrots
• 1 litre Milk
• 1 teaspoon Cardamom seeds
• 3/4 cup Water
• 3 tablespoons Ghee
• 2 tablespoons Raisins
• 2 tablespoons Almonds
• 2 tablespoons Pistachios
• 450 grams Sugar

Method:
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

BAIGAN KA BHARTA

Ingredients:

1 medium Baigan 1/2 cup Cooked green peas 1 Finely chopped onions 1 Finely chopped tomatoes 1 Finely chopped green chilli 1/2 tsp Red chilli powder 2 strips of finely chopped spring onion 1/4 tsp Turmeric Powder 3 tbsp Vegetable oil Salt to taste Chopped green coriander leaves for garnishing

Preparation of baigan ka bharta :
1. Brush baigan with oil and roast it on a gas burner over medium heat.
2. Frequently turn the baigan upside down, until fully roasted.
3. Once done, cool it and peel off the blackened skin. Mash the flesh.
4. Heat oil in a pan / kadhai .
5. Add green chilli and onion and fry over medium heat until light golden brown.
6. Add red chilli powder, turmeric powder, and salt and stir. Add tomatoes, spring onion and cook until tender.
7. Add green peas and mashed baigan. Stir well.
8. Fry the baigan bhartha for 5-7 minutes over medium heat.
9. Garnish the baigan bharta with green coriander leaves, spring onion and tomato and serve hot.