BHARWA BHEL

INGREDIENTS

1 Pkt Tostitos Scoops
1 Pkt Bhel Mix
Half Chopped Onion
Half Chopped Tomato
2-3 Green Chili
Chopped Green Coriander
2 tbsp Peanut
3 tbsp Mint Sauce
4 tbsp Tamarind Sauce
1 Cup Sweet Yogurt

COOKING METHOD

Mix Bhel mix in a bowl add onion, tomato, green chili, coriander and sauce in it. Mix them gently. Add more sauce according to taste of sweet or spicy. Just before serving add bhel mix on scoops and add yogurt on top of it. Serve it on room temperature.


   TOSTITOS SCOOPS !

PALAK CHANNA DAL

INGREDIENTS

2 Bunch Spinach
1 cup Channa Dal
1 tsp Cumin Seeds
3-4 Whole Red Chili
1 Chopped Onion
1 Chopped Tomato
2 tbsp Garlic Paste
1 tbsp Ginger Paste
2-3 Chopped Green Chili
Salt to taste
1 tsp Red Chili Pd
1 tsp Coriander Pd
1 tsp Turmeric Pd
1 tsp Garam Masala
6 tbsp Cooking Oil


COOKING METHOD

Wash and Chopped Spinach. Heat pan add 2 tbsp oil and roast channa dal. Roast it till golden brown and keep on side. Heat oil in pan add cumin seeds and whole red chili once it start popping. Add garlic and cook it till golden brown. Now add onion and saute it for 5-7 mins. Add ginger, green chili & tomato in it. Now add all dry ingredients and mix well. Now add chopped spinach. Once spinach get cooked add roasted channa dal in it. Cooked it for another 3-4 mins. Add garam masala. Mix well and Serve Hot.

MACARONI CHEESE

INGREDIENTS

250 gms Macaroni
100 gms Shredded Cheddar Cheese
100 ml Milk
100 ml Cream
2 tbsp AP Flour
5 tbsp Butter
1 tsp Black Pepper Pd
Salt to taste


COOKING METHOD

Boil macaroni in salt and oil water. Drain water and cool it at room temperature. Take a non stick pan melt butter in it add flour and cook it on medium heat. Take pan off from heat and add milk in it. Now stir it so that it dnt get lumps. Heat the pan on medium and cook the sauce for few mins. Now add salt and pepper in it. Mix it and add cream in it. Gently mix them and add cooked macaroni in it. Mix them so that sauce get coated on the macaroni. Add half cheese in it and mix them again. Serve Macaroni in serving bowl and add remaining cheese on top and grill it for 3-4 mins in oven. Serve Hot......!

POHA

INGREDIENTS

2 Cups Poha
2-3 Chopped Green Chillies
1 Chopped Onion
1 tsp Black Mustard Seeds
10-12 Curry Leaves
1 tbsp Channa Dal
1 tbsp Peanuts
Salt to taste
1 tsp Red Chili Pd
1 tbsp Turmeric Pd
1 tsp Garam Masala
Chopped Green Corinader
3 tbsp Cooking Oil


COOKING METHOD

Wash and Soak Poha in running water in a strainer. Heat pan and add mustard seeds and curry. Once get popping add Channa Dal. Now add onions and saute it for few mins. Now add green chili, salt, red chili, turmeric & garam masala in it. Stir it for few more mins add Poha. Mix gently and add peanuts & green coriander. Mix gently and Serve hot.

RAJASTHANI ARVEE (Tara Root)

INGREDIENTS
500 gms Arvee (Tara Root)
1 Slice Onion
1 tsp Chopped Garlic
3 Chopped Green Onion
3-4 Chopped Green Chili
1 tsp Ajwain (Bishop Seed)
1 tsp Rai (Black Mustard seeds)
1 tbsp Turmeric Pd
1 tsp Red Chili Pd
1 tbsp Coriander Pd
1 tsp Garam Masala
Salt to taste
Chopped Green Coriander
4 tbsp Yogurt
Cooking Oil for Frying


COOKING METHOD

Wash and clean Arvee and cut it in small slices. Heat oil in pan for frying Arvee. Cook arvee until golden brown. Heat pan and add 3 tbsp cooking oil, now add ajwain and mustard seeds. Once they start popping add sliced onion and saute it for few mins. Now add green onion and green chili and gently mix together. Now add all dry ingredients in it. Add little water and cook the gravy on medium heat for another few mins. Now add yogurt in it and stir it. Cook it for few mins and add fried arvee in it and cook it for 5-7 mins on medium heat. Serve hot with chopped green coriander on top.

CHICKEN BIRYANI

INGREDIENTS


FOR RICE
300 gms Basmati Rice                                                       2-3 Bay Leaves
4-5 Green Cardamom                                                              4-5 Cloves
Half Cinnamon Stick                                                                Salt to taste
2 tbsp Cooking Oil


FOR CHICKEN
500 gms Chicken Pics                                                   2 Chopped Onion
2 Chopped Tomatoes                                    2tbsp Ginger & Garlic Paste
100 gms Yogurt                                                               2-3 Bay Leaves
3-4 Cloves                                                                Half Cinnamon Stick
3-4 Green Cardamom                                                1 Black Cardamom
1 tsp Cumin Seeds                                                    2 tbsp Coriander Pd
1 tsp Whole Black Pepper                                                 1 Red Chili Pd
1 tsp Turmeric Pd                                                                  Salt to taste
Chopped Green Coriander                                                   2 tbsp Butter
5 tbsp Cooking Oil                                                                 Salt to taste

COOKING METHOD

Wash rice and soak it for 30 mins. Heat pot and add oil and dry ingredients in it. Once they start popping add rice and salt in it. Now add 750 ml of water and boil it. Once rice get cooked stir it gently and keep it in same pot. Now Heat oil in deep pot. Now add bay leaves, cloves, cinnamon, cardamom and cumin seeds.Once they start popping add chopped onion and cooked till golden brown. Now add ginger n garlic paste and cook it for another few mins. Add chopped tomatoes in it and cook it till get smooth. Now add all dry ingredients and little water to cook them. Add chicken pics in it and cook it till get tender. Now add yogurt and mix it gently. Add water in it to make smooth gravy. Take another deep pan and add half rice on bottom and put half chicken gravy on top. Now add rest rice and chicken gravy on top. Now put chopped green coriander on top. Cover the pan with lid and keep it for 5-10 mins on medium heat.  Gently mix them before serve. Serve Hot with green coriander on top.

GAJJAR KA HALWA

INGREDIENTS

1 kg Carrot
1 lts Milk
200 gms Sugar
1 tbsp Cashew
1 tbsp Almond
1 tbsp Pistachio
1 tsp Green Cardamom Seeds
200 gms Unsalted Butter


COOKING METHOD


Wash and Grate the carrots. Now add milk, green cardamom seeds and grated carrots in deep non stick pan. Cook it for atleast 1 hour. Stir constantly. Once milk evaporates almost and carrot start sticking on the bottom, add butter in it. Cook it for another few mins but stir it continuously. Now simmer the gas add sugar in it. Cook it for another few mins and mix them continuously. Once carrot start sticking on the pan add all dry nuts and turn off the gas. Mix them gently. Serve Hot or Cold with chopped nuts on top.

KATHI ROLLS (Frankie)

INGREDIENTS

2 Whole Wheat Wraps
2 Whole Egg
1 Slice Onion
1 Slice Tomato
100 gms Slice Cabbage
1 Slice Green Pepper
1 Slice Carrot
1 tbsp Tomato Ketchup
Chopped Green Coriander
1 tbsp Cajun Mix
1 tsp Black Pepper pd
Salt to taste
2 tbsp Cooking Oil


COOKING METHOD

Heat pan and add slice vegetables in it. Saute it for few mins and add salt, cajun and pepper pd in it. Mix it gently and take it out in a bowl. Heat pan and add one whisk egg on it. Spread egg evenly on all corner now put one wheat wrap on it. and Cook it gently from both side without fold it. Once egg get cooked bring wrap on the plater. Put the egg part down and wrap side up facing to you. Now add cooked vegetables on it. (You can add chicken or meat in your stuffing also). Now make pocket fold and wrap it nicely. Once wrap get fold bring it back to heated pan and cook the fold part touching to pan for another few mins. Once folding part get stick with each other keep it on plater. Make the second wrap same as the first one. Cut the wrap from the center and serve it hot.

BUTTER CHICKEN

INGREDIENTS


For Marination of Chicken
250 gms Boneless Chicken                                                 3 tbsp yogurt
2 tbsp Ginger n Garlic Paste                                    1 tsp Kastoori Methi
1 tbsp Lemon Juice                                                  1 tbsp Coriander pd
Salt to taste                                                                  1 tsp Red chili pd
1 tsp Garam Masala                                                    1 tsp Chat Masala
2 tbsp Cooking Oil


For Gravy
1 Chopped Onion                                               200 gms Tomato Paste
1 tbsp Ginger n Garlic Paste                                                  4-5 Cloves
3-4 Bay leaves                                                     5-6 Green Cardamom
1 tbsp Coriander pd                                                   1 tsp Red Chili pd
1 tsp Cumin seeds                                                      50 ml Cooking Oil
1 tsp Garam Masala                                                              Salt to taste
25 gms Butter                                                                     75 ml Cream
1 tsp Kastoori Methi                                       Chopped Green Coriander

COOKING METHOD


Mix all the ingredients in a bowl for the marination of chicken. Cut chicken in small pcs. Marinate the chicken  and leave it in the fridge for half n hour. Heat the over at 300 degree and place the marinated chicken pcs in the baking tray and cook it for 25 mins. Heat the pan add oil in it and now add cumin seed, bay leaves, cardamom and cloves. Once they start popping add chopped onion in it and cook it till golden brown in color. Add ginger n garlic paste in it. Cook it with water for another few mins. Add coriander pd, chili pd & salt in it. Now add tomato paste and cook it for 20 mins. Add cooked chicken pcs in the gravy. Cook it for another few mins now add kastoori methi and garam masala in it. Once chicken pics get tender add green coriander, butter and cream in it and gently mix them. Serve hot with cream and chopped green coriander on top. Best to serve with Garlic Naan.   


Yummmmmmmmmmmmmmmmmmmmy...!

CHOCOLATE SCONES

INGREDIENTS

500 gms AP Flour
2 tbsp Sugar
1 tsp Salt
200 ml Milk
200 gms Melted Butter
2tbsp Baking Pd
2 tbsp Honey
2 tbsp Plan Chocolate
1tbsp Raisins
1 tbsp Walnut
1 tbsp Cranberry


COOKING METHOD


Grate chocolate in a pan. Mix all dry ingredients in a mixing bowl. Add raisins, walnut, cranberry in it. Now add butter, honey and milk in it. Kneading the dough gently with your hands. Now roll the dough in 1 cm height and cut it in 1 inch circle. Keep the scones in baking tray for 15 mins in fridge. Pre heat your oven at 325 degree. Now bake your scones in the oven for 5 mins. After 5 mins turn the tray in the oven and bake it for another 5 mins. Once they cooked cool them at room temperature. Serve them at room temperature with Icing Sugar or Hot Chocolate on the Top.

KADHAI PANEER

INGREDIENTS


250 gms Cottage Cheese (Paneer)
1 Red pepper

1 Green Pepper
2 Onion
2 Tomatoes
1 tbsp Ginger/ Garlic paste
1 tsp Ginger Julliness
Chopped Green Coriander
1 tsp Cumin seed (Jeera)
3-4 Cloves (Loong)
1 Cinnamon (Dal Chini)
2-3 Bayleaf (Thej Pata)
1 tsp Turmeric pd
1 tsp Red Chili pd
1 tsp coriander pd
1 tsp Paprika pd
Salt to taste
1 tsp Garam Masala
1 tbsp Cream
4 tbsp Cooking Oil


COOKING METHOD

Make paste of one onion and tomato separately in food processor. Cut onion, tomato, red pepper and green pepper in one inch cubes. Add 1 tbsp of oil in pan and saute paneer in pan till it golden brown from corner. Once paneer get cooked take it in a bowl. Add remaining oil in same pan once it get hot add cumin seeds, cloves, cinnamon, bayleaf in it. Once they start popping, add Onion paste in it. cook onion till golden brown. Now add ginger and garlic paste cook it for another few mins. Add tomato paste in it. Cook it get tender. Add water in the gravy to make it smooth and rich in texture. Now add salt, turmeric pd, chili pd, coriander pd, paprika pd and little bit water to mix it. Once your gravy get smooth. Add cut onion, tomatoes, ginger, red pepper and green pepper in it. Mix gently all together. Cook them for 5 min add saute paneer in it. Mix them gently again. Cook them for another 5 mins. Now add cream, garam masala and green coriander in it. Gently mix them and simmer of another few mins. Serve Hot with chopped green coriander on top.

QUESADILLA

INGREDIENTS

2 Whole Wheat Wraps                                                                 100 gms Cabbage
1 pcs Onion                                                                                  1 pcs Red Pepper
2 tbsp Olive Oil                                                                            1 tsp Chopped Garlic
1 tbsp Butter                                                                                 Salt to taste
1 tsp Cajun Mix                                                                           1 tsp Black Pepper pd
1 tbsp Chopped Parsley                                                               1 tsp Garlic pd
Half cup Shredded Cheese 


COOKING METHOD


Wash and cut onion, red pepper and cabbage in fine julliness. Heat pan and add oil in it. Add chopped garlic. Once garlic get golden brown add onion, pepper, cabbage in it and saute it for few mins. Now add salt, pepper pd, cajun mix, chopped parsley in it. Mix them gently. Take them from heat and cool it in room temperature. Melt butter in small bowl add garlic pd and chopped parsley. Take 2 wraps and spread vegetable mixer on half side of wrap put some cheese on top. Now fold the wrap and spread garlic butter on top of it. Heat up the oven at 400 degree. Put wraps in baking tray and bake it for 5-7 mins until cheese get melt or wraps get golden brown in color from top. Serve Quesadilla Hot with chopped onion and parsley on top. 

CHICKEN STIR FRY

INGREDIENTS


500 gms Boneless Chicken Strips

5 Babe Bok Choy
1 pcs Onion 
1 pcs Red pepper
Small pcs Broccoli
2 Green Onion
1 pcs Lemon Grass
5 pcs Garlic Cloves
1 tbsp Ginger
Green Coriander
2 tbsp Soy Sauce
2 tbsp Sesame Seed Oil
2 tbsp Olive Oil
1 tbsp Honey
1 tbsp Oyster Sauce
1 tsp Chili Flakes
Salt to taste
1 tsp Ground Black pepper


COOKING METHOD


Cut Onion and Red pepper in fine jullines. Add ginger, garlic, green coriander, lemon grass, sesame seed oil, honey in food processor. Make a fine paste. Heat pan and add olive oil in it. Now add paste and chicken  pcs in it. Cook chicken pcs for 15 mins. Now add vegetables, soy sauce and oyster sauce in it. Once chicken get cooked add chopped green onion in it. Mix it gently. Serve Hot.
Best to serve with cooked rice or noodles. 

MURG CHANNA (Chicken Chickpeas)

INGREDIENTS

500 gms Boneless Chicken Pieces 
200 gms Cooked Chick Peas
2 pcs Chopped Onion
2 pcs Chopped Tomatoes
1 tbsp Chopped Garlic
1 tbsp Chopped Ginger
Chopped Green Coriander
1 tsp Cumin seeds
1 tsp Turmeric pd
1 tsp Red Chilly pd
1 tsp coriander pd
1 tsp Garam Masala
1 tsp Fresh Chopped Mint
1 tsp Ammchuran pd
(Dry Pomegranate pd)
Salt to taste
30 ml Cooking Oil


COOKING METHOD


Heat cooking oil in pan. Add cumin seeds. Once it start popping add chopped garlic saute it for few mins, add chopped onions and cooked till golden brown. Add chopped ginger and tomatoes in it cooked it till it get smooth. Add water when you cooking the gravy so that you get smooth and rich texture gravy in final. Now add turmeric, red chilly pd, coriander pd, ammchuran pd in the gravy. Cook them for another few mins add water so make it smooth. Now add chicken pcs in it. Cook it for 20 mins. Once chicken get tender add cooked chickpeas in it and stir them for few mins. Now add garam masala, chopped green coriander in it and cook it for another few mins. Serve Hot with green coriander on top and Lemon  slices on top.

Serve with Basmati Rice.

HUMMUS (Chick Peas Dip)

INGREDIENTS

500 gms Cooked  Chickpeas
15 pcs Roasted Garlic Cloves
2 tbsp Tahini paste
50 ml Sesame Seed Oil
100 ml Olive Oil
Salt and Pepper for Taste


COOKING METHOD

Mix all ingredients in food processor. 
Mix them till they are smooth and rich in texture.

Serve it cold with olive oil on top. Serve it with Toasted Pita Bread pieces or with Chips.