Shahi allu mater Gobi

Ingredients:-
        1.Three boiled potatoes
        2.Two cups boiled mater
        3.Two cups cauliflower
        4.Two  onion paste
        5. Two table spoon ginger paste
        6.Two chopped green chillies
        7.Half cup coconut powder
        8.Four table spoon oil,One cup water
        9.Two cloves, Two cardamons
      10.One table spoon cumin seeds
      11.Two table spoon red chilly powder
      12.One and Halftable spoon salt
      13.Two cup tomato paste



Method:-
        pour oil in a pan.Heat it.Fry all vegetable in it till light brown.Take them out and keep it aside.

Now fry onion, ginger paste and add tomato paste with all spices. Cook it till oil floats on the top.Add all the ingredients and cook it for 5 minutes.Serve it with hot kulcha.

         

How we prepare mughalai gobhi

Ingredients
      1.Cauliflower  (medium sized)
      2.Two onions paste
      3.One table spoon ginger paste
      4.Two table spoon garlic paste
      5.Two chopped green chillies
      6.Two cloves
      7.Two cardamons
      8.Three table spoon oil
      9.One bay leaf
    10.One table spoon garam masala
    11.Two table spoon red chilly powder
    12.Half table spoon salt
    13.Half table spoon turmeric powder
    14.Half cup coconut powder
   15.One cup water
   16.One fourth cup cashewnuts
   17.Few coriander leaves
  Method :-
         Put water and cauliflower in pressure cooker.Steam it for 5 minutes.Pour oil in a pan and heat it.Put all the  condiments in it .

Add garlic, onion , and ginger paste in it.Fry it till light brown.Than add tomato paste with all the spices. Cook it till oil floats o the top.

Now add all the ingredients in it.except garam masala and coriander leaves. Cook it for 15 minutes .

While serving spread garam masala on it and decorate it with coriander leaves.




 


 
     
    
  

Phool makhana and dry nuts with paneer

 Ingredients:- 
       1. Three cups phool makhana
         2. One cup dry nuts
         3.One cup grated paneer 
         4.Two cup tomato paste
         5.One table spoon ginger paste 
         6.Two cloves
         7.Three cardamns 
         8.One bay leaf
         9.Two table spoon oil
       10.One table spoon garam masala
       11.One table spoon salt
       12.One and half table spon red chilly powder 
       13.Three cup water 
       14.Few coriander leaves
Method:-
      Pour oil in a pan and heat it.Put all the condiments in it.Now add tomato paste with all the spices.Cook it till oil floats on the top.

Add all the ingredients except garam masala and coriander leaves.Now cook till water is absorbed.

While serving decorate it with coriander leaves and spread garam masala on it. 
    

How we make shahi paneer

Ingredients:-
        1.250 gm paneer small pieces
        2.10 cashew nuts
        3.10 almonds
        4.paste of two onions
        5.Two table spoon ginger paste
        6.Few coriander leaves
        7.Two table spoon garlic paste
        8.Two bay leaves
        9.Two cup tomato paste
      10.Half cup water
      11.Half cup cream
      12.Two table spoon oil
      13.Half table spoon turmeric powder
      14.One table spoon red chilly powder
      15.One table spoon salt

Method:-

Pour oil in a pan and heat it.Put all the condiments in it.Add onion ginger and garlic paste in it.Fry it till light brown.

Now add tomato paste with all the spices.Cook till oil floats on the top.Add all the ingredients except coriander leaves.Cook it for 10 minutes .

While serving spread coriander leaves over  it.  

How we make paneer pasanda

Ingredients:-
         1.250 gm small pieces of paneer
         2.Green chillies small chopped
         3.Two chopped onion
         4.Half cup tomato ketchup
         5.Half cup water
         6.One cup fresh cream
         7.Two chopped tomatoes
         8.Two table spoon oil
         9.Half cup mint leaves
        10.Half cup coconut powder
        11.One table spoon chilly powder
        12. Half table spoon salt
Method:-
   Pour oil in a pan.Add chopped onion in it.Cook it two minutes.Put all the ingredients in it except paneer.Cook it for 10 minutes.Add paneer in it.Cook it for 1 min.


Serve it hot with nan.

 

How we make paneer with capsicum

Ingredients:-
         1.300 gm small pieces of paneer
         2.Three small chopped capsicum
         3.Two chopped onion
         4.Two chopped tomato
         5.Half cup poppy seeds(soaked )
         6.Two bay leafs
         7.One table spoon garam masala
         8.Two table spoon oil
         9.One fourth cup coriender leaves
        10.One table spoon cumin seeds
        11.One table spoon chilly powder
        12.One table spoon salt
Method:-

              Pour oil in a pan and heat it.Put all the condiment in it.

Now add poppy seed paste in it and cook it on slow  fire till it is light brown.

Add all the ingredients accept garam masala and coriander leaves. Cook it for 8 minutes.

At the time of serving spread garam masala and coriander leaves on it.
    

How we make khoya mater paneer

Ingredients:-
      1.250 gm khoya
      2.250 gmpaneer
      3.250 gm mater
      4.one chopped green chilly
      5.Half cup coriander leaf
      6.two table spoon oil
      7.Half table spoon garam masala
      8.Half table spoon salt
      9.half cup water
    10.one table spoon ginger
    11.Two bay leaves
    12.One table spoon cumin seeds
    13.two pepper corn
    14.Half cup tomato paste
    15.Half table spoon turmeric powder
    16.One table spoon red chilly powder
 Method:-
     Pour oil in a pan and heat it.Put all the all the condiment.Add tomato paste with all the spices.Cook it till oil floats on the top. Now add all the ingredients except garam masala .and coriander leaves.

Cook it for 8 minutes. While serving put garam masala and coriander leaves.

 

How we make butter paneer masala

Ingredients:-
           1.250 gm  2"paneer slabes
           2.One cup butter
           3.Paste of 5 tomatoes
           4.Two table spoon ginger paste
           5.Two table spoon onion paste
           6.Two green chillis
           7.One fourth cup dry nuts
           8.One bay leaf
           9.One  clove
         10.Half cup fresh cream
         11.One fourth cup coriander leaves
         12.One table spoon red chilly powder
         13.Half table spoon salt
Method:-
        Melt butter in a pan and add all the condiment. Now add onion and ginger paste.Fry until light brown.Add tomato paste with all the spices.Cook it till the ghee floats on the top.Now add paneer slabes with tomato ketchup.Cook it for 3 minutes.

Decorate it with chopped coriander leaves , green chilli and cream.

Serve it hot .

How we make bharwa bhindi

Ingredients:-
           1.One fourth kg lady finger
           2.Two table spoon oil
           3.Two table spoon chopped ginger
           4.Half table spoon turmeric powder
For stuffing:-
           1.Two table spoon red chilli powder
           2.Two table spoon raw mango powder
           3.Two table spoon coriander powder
           4.Two table spoon cumin powder
           5.Salt according to taste
Method :-
        Wash the lady finger well and dry it on a kitchen towel. Trim by cutting the caps and a little of the bottom.

Slit the lady finger ensuring that the knife does not cut right through.

Mix all the ingredients to prepare the stuffing.Place a thumb into the slit of the lady finger with the help of a tea spoon , spoon the mixture into it.

Pour the oil into a crisp plate, or a flat dish along with the turmeric powder,ginger and garlic and cook in the crisp mode for two minutes.

Place the stuffed lady finger in a single layer and cook for two minutes 30 sec . Turn the side and cook for another 2 minutes .Continuing  in the crisp mode.Sprinkle some water on lady finger and keep it for another 3-4 minutes on crisp mode immediately put it in a covered casserole.

How we make curd veg kabab

Ingredients:-
                 1.150 gm curd
                 2.One big spoon chopped green chilli
                 3.One big spoon chopped green coriender
                 4..One big spoon small chopped ginger
                 5.50 gm corn flour
                 6.Salt according to taste
                 7.Cooking oil for deep fry
         
Method:-
            Mix green chilli, ginger and salt into the curd. Mash it well.Add corn flour in it so curd became thick.Prepare small-small tikki from it.

Wrap it with corn flour.Deep fry it in cooking oil.

Serve it with mint or coriander chatni. You can use tomato sauce also.

How we make missi roti

Ingredients:-
        1.One and half cup wheat flour
        2.One and half cup Bengal gram flour
        3.One and half table spoon salt
        4.One table spoon cumin seeds
        5.Two and half table spoon ghee
        6.One and half cup water
        7.One and cup melted ghee for basting

Method:-
             Combine the wheat, Bengal gram flour, salt and cumin seeds. Rub the ghee in to the flour mixture.Pour the water in gradually and knead mixture.Pour the water in gradually and knead in to a firm dough.

Divide the dough in to a  8 equal portion.Preheat the crisp plate by setting the ovan to the crisp modefor three minutes.

Shape the dove in to the balls and roll out till the portion 6" diameter. Prick the rotis with a fork and place on the crisp mode.

Bake in the crisp mode for two minutes. Flip the side of the roti and cook in the same.Crisp mode for another 1 min 30 sec.Bast both the side of the roti after removing it out of the ovan with melted ghee.

Continue the same procedure till all the dove is used up.Keep the ready rotis in air tight container.

How we make puff paratha

Ingredients:-
            1. One and half cup multi grain flour
            2.One fourth spoon baking powder
            3.One pinch sodium bi carbonate
            4.Half cup surd
            5.Salt and aajvayan
            6.Oil or butter for cooking
         
For stuffing:-

             1.One cup small chopped orange carrot or cauliflower
             2.Half cup small chopped spinach
             3.Salt , black pepper, and chat masala according to taste
       
Method:-
           Mix all the ingredients except butter and knead the flour in to a dough.Cover it for half and hour.

Mix all the ingredients for stuffing.

Divide the dough into 6 equal pieces and shape into balls.Roll each of the balls measuring 5"of diameter . Spread butter on it and stuff it with stuffing material.make balls and roll out   measuring 6"of diameter.Cook it with oil on non stick tava. 

Serve it with tomato chatni.

Tomato chatni:-
                        Take four big chopped  tomato.Add cumin seeds, mustered seeds and asfoedia in oil.Then add salt dry coriander, red chilli and   coriander leaves in it.Add soaked raisins in it. and cook it till thick.

We can use guava, carrot,or sweet plum  in place of tomato.
 
       


       
            

How we make moong daal puri

Ingredients:-
        1.Half cup moong dal with chilkha
        2.One and half cup multi grain flour or simple flour
        3.One medium chopped onion
        4.One chopped green chilli
        5.One table spoon kasoori methi
        6.Ginger paste
        7.Garlic paste according to taste
        8.Salt according to taaste
        9.Half table spoon cumin powder
      10.Oil for frying

Method:-
         Soak dal for 4-5 hours and make paste.(It can be prepared at night and stored in refrigerator)Mix all the ingredients except oil and knead it well. Prepare small size puris and fry it in oil till light golden.Take out all the puris on paper napkin it will soak extra oil.

Serve it with tomato sauce. 
                                                   

How we make bread fold

Ingredients :-
                1.Two cups ready made bread flour
                2.One cup chopped paneer in small pieces
                3.One cup chopped mixed fruits
                4.Salt and white chilly powder according to taste
                5.One fourth spoon oregino herbs
                6.Butter according to need (as required )
           
Method :-

        Knead the bread flour according to direction given on the packet and keep it aside . If you want then prepare it at night an you can keep it in freeze. Knead the bread flour again and take a small ball in your hand and give it the square shape .

Mix the paneer, mix fruit, salt,chilly,and herb for stuffing.

Spread it on square shape. Fold it from all side.Give the shape of pocket or small ball. Put it on greased tray.


When they will double in shape put it in a ovan at 200 degree for 15 - 20 minute.Take out till light brown.Paste butter on it well.

Serve it with tomato sauce.  

How we make spinach american corn cake

Ingredients:-
                    1. 200 gm spinach
                    2.150 gm American corn

                    3.100 gm potato
                    4.70 gm corn flour

                    5.15 gm basil leaf

                    6.Seasing aromac powder

                    7.Oil for frying

                   


Method:-

Wash the spinach and boil it.Cut it into pieces.Boil the potato and corn both.Pour some oil in fry pan mix spinach in it than put the corn.Mash the potato well and cook it for 4-5 minutes .

Mix the salt,corn flour,seasing aromac powder and chopped basil leaf in it.Cook it for 3-4 minutes.Keep this mixture for 15 minutes.Whenever it cools down than make a round shape ball from it and keep dry.

Serve it with tomato sauce.

How we prepare vegetable Musaka

Ingredients:-
     
          1.200 gm brinjal
         2.70 gm red capsicum
         3.70 gm yellow  capsicum
         4. 70 gm onion
         5.40 gm garlic
         6.30 gm aeromic powder
         7.100 gm paneer
         8.40 gm parnisan paneer
         9.15 gm basil
        10.5 gm argino herb
        11.100 gm tomato
        12.100 gm white sauce
        13.100 gm tomato sauce
        14. Salt according to taste 

Method :-

          Take brinjal,yellow,green capsicum and onion.Cut them in to the form of ring.Grilled it.Heat the tomato sauce and white sauce and keep it in different - different bowl.

Pour the 40 gm oil in the pan and fry the garlic and onion in it till light brown.Put capsicum brinjal in it and cook it for one and half minute.

Mix the salt aeromic argino herb and basil and keep it in a bowl. Set this mixture in the bowl  and keep it.

Pour a tomato sauce in  bowl after that arrange the bay layer of brinjal, onion and capsicum in it. Pour white sauce on it.

Spread amul cheese and parnisan cheese on it and put the bowl in the oven for 15 minutes to baking . After that garnish it with green chillies.

Serve it with garlic bread.

How we make Merinated cottage cheese stuff

Ingredients:-
       1.200 gm paneer
       2.25 ml olive oil
       3.10 gm garlic
       4.25 gm parsely
       5. 50 gm boiled rice
      6.10 gm black pepper
      7.5 gm basil
      8.10 gm green jakuni
      9. 10 gm beans
    10.10 gm green capsicum    11.10 gm red capsicum
    12.10 gm yellow capsicum
    13.20 gm butter
    14.30 gm sauce
    15.Salt according to taste

Method:-

Pour oil in a pan and fry garlic in it.Mix paneer and  parsely in it .Keep it aside .

Pour oil and garlic in pan fry it.Add basil, boiled rice,salt, black pepper in it .

Cut all the vegetables in same size and boil it with butter.Mix it well and stir it keep it aside. Heat the sauce in pan add some water salt and black pepper  in it .Garnish with parsely.

Serve it with rice and vegetables.

How we make spring roll

Ingredients :-

 For covering :-
1. 100 gm maid a

 For filling
1. 200gm small chopped cauliflower
2.100 gm grated paneer
3.One small chopped green chilli
4.1/2"grated ginger piece
5.1/4 table spoon red chilly powder
6.1/4 table spoon black pepper powder
7.Ajino motto
8.One table spoon soya sauce
9.Salt according to taste
10Oil for frying

Preparation for covering
    
Take sieve  maida in bowl. Pour water in it according to need and knead it into dough.Cover it and keep it aside for one hour. It will be  fluffy.

 For filling

Pour oil in pan and put it on gas.Than put the green chilly ,ginger, cauliflower and paneer in it.Keep it for one minute after that mix black pepper, red chilly powder,ajino motto and soya sauce in it.Stir the mixture well.Keep the mixture when get it cool down.


To make the covering

Grease the pan with  oil and spread some paste on the pan with the help of spoon and press it .Prepare the thin chill a  with the paste.Cook it in slow heat . When its color gets change and corners leave the pan. Than put it on other plate slowly and carefully.

Now take two table spoon filling and spread it .

Cover the from left/right little bit and wait for some time.

How we make mango moos

Ingredients:-

  1.200 gm mango
  2.70 gm sugar
  3.200 gm beans cream
  4.50 gm mango crush
  5.2 gm mango essence

Method:- 

Clean the mangoes and cut it into small pieces . Beat the beans cream. Pour sugar in it and mix it well.


Pour the mango pieces in it and mix it well. Set it in one bow land keep it in refrigerator for 45 minutes.

Garnish the mango pieces on this chilled items.

 

How to make sprouts in sauce

Ingredients:-
1. One cup boiled sprouts( moong and channa)
2. Two big spoon tomato sauce
3.One table spoon red chilly sauce
4. One medium seized small chopped potato
5.Pani puri masala according to taste
6.Two big spoon small chopped pieces of paneer
7.One big spoon boiled corn
8.One big spoon boiled peas
9.Chopped coriander leaves
10.4-5 finely chopped spinach leaves

Method:-
Mix all the ingredients properly except sauce. Put the pani puri  masala and sauces according to taste of children. Mix it well and serve it in plate.

How we make burfi

Ingredients:-
        1. Half cup almonds powdered
        2.Half cup cashew powdered
        3.One cup sugar
        4.One fourth cup maida
        5.One fourth cup water
        6.One fourth cupmilk
        7.One fourth cup melted ghee
Method:-

Over low medium heat dissolve sugar in the water .

When 'soften ball'stage add milk ,bring back to soften ball stage add powdered almonds,cashew and maida stir little more .

Add ghee .Stir until it becomes pours and begins to harden. Spread on greased cookies sheet .

Flattened with greased pan bottom or back of large spoon.

How we make Tortia of potato and onion

Ingredients:-
   1.150 gm half boiled potato
   2.5 gm black pepper
   3.25 gm parseley
   4.5 gm chilly flax
   5.20 gm yellow capsicum
   6.20 gm beans
   7.20 gm green capsicum
   8.50 gm onion
   9.50 gm cheese
 10.One lemon juice
 11.100 gm sauce
 12.5 gm garlic
 13.50 gm mango pulp
 14.10 gm cream
 15.Salt according to taste
 16.Oil according to need

 Method:-
               Mash the potato mix salt black pepper  parseley and chilly flax in it.Keep it aside .

 Mix long pieces of onion and small chopped vegetables.

Pour 10 ml cooking oil in frying pan and light fry it . Keep it aside.

Pour some coking oil in fry pan and fry garlic in it.Add sauces, mango pulp, salt , lemon juice, black pepper,
chilly flax and cream in it.Keep it aside.

Pour some cooking oil in pan.Add potato mixture in it.Add prepare sauce in it.Mix it well. 

Spread cheese on it. Serve it hot.
 

How we make ricotta cheese burfi

Ingredients:-
1.150 ml container ricotta cheese
2.One fourth stick unsalted butter
3.One and half container carnation milk
4.Three fourth container sugar
5.One table spoon finely chopped almonds

Method:- 
       Mix ricotta cheese to melted butter in a non stick pan.Cook for about 10 minutes on mild heat.Break ricotta until it is a thick paste.Add  carnation milk powder and mix well.Keep it on mild heat for 5 minutes. Than add sugar and keep cooking until all the water is absorbed 

Spread on a greased cookies sheet with the back of a spoon. Garnish with almonds. When cool, cut it in 2" pieces and serve.It can be stored in the refrigerator.   
 


  

How we make stuff tomato

Ingredients:-
1.Two medium sized tomato
2.One third cup boiled rice
3.One big spoon boiled soya granuls
4.Soaked raisins
5.Roasted cashew nuts small pieces
6.Moyanaise  with egg one and half spoon.
7.Salt and white mirch according to taste
8Lemon juice according to taste
9.One spinach dry mint or parsley

Method:-

Cut tomato tip with the help of knife. Scoop it .Paste salt and white mirch in tomato. It will soften the tomato.Mix all the ingredients well and stuff the tomato with the filling.Cut all stuffed tomatoes in equal four pieces.Wrap it in aluminum foil. 

How we prepare cashew burfi

Ingredients:-
         1.Half cup unsalted nuts
         2.One cup finely shredded coconut
         3.One table spoon ghee
         4.Two cup sugar
         5.Three cup vaneela or kewra essence
         6.Four ground green cardamon
Method :-

Soak cashew nuts in warm water for four to six hours .Drain and grind the nutscoarsely. Add coconut.

In a large sauce pan Heat ghee . Add coarsely ground  cardamon to hot ghee.Add  the ground nuts and stir.Add sugar kep stiring and cooking on medium heat till mixture starts leaving the sides of the pan.Turn out onto a lightly greased cooki tray and smooth in to even thickness  with back of wooden spoon.Sprinkle with the essence.Decorate with silver leaves if desired.cool it in to lunch

Cut it in to square pieces and serve it.

How we make palak paneer

Ingredients :-
       1.500gm washed and  chopped spinach
       2. 200 gm paneer cut in to pieces
       3.One table spoon oil or ghee
       4.One onion grinded
       5.One tomato puree
       6.One table spoon ginger and garlic paste
       7.Salt and red chilli powder according to taste
       8.Half table spoon garam masala
Method :-
In a bowl take washed and chopped spinach and cook on microwave mode for 6 minutes cool and blend with electric beater.
  
In a borosil heat ghee on crisp mode for two minutes. Add onion paste and cook for three minutes on crisp mode. Add ginger garlic paste and cook for one minute for crisp mode.


Add tomato puree salt and spices cook on microwave mode for2 minutes 30 sec. Add spinach puree and microwave it for four five minutes lastly add paneer and cook for 1 minutecover the bowl and allow  to 
stand for 5-10 minutes .

Serve hot with naan or parathas.



           

How we make basen ki chilley

Ingredients:-
           1.One cup bengal gram flour
           2.One table spoon fresh ground garlic paste  
           3.One table spoon fresh ground ginger  paste
           4. Two green chopped chillies
           5.One medium chopped onion
           6.Half table spoon turmeric powder
           7.One table spoon chilli powder
           8.Two table spoon chopped coriender
           9.Half cup water
          10.One fourth cup oil
Method:-
 Make a batter combining all the dry ingredients first and than gradually adding water and finally the oil.

Mix well until no lumps remain. Preheat the crisp plate using the crisp mode for two minutes. Brush a little oil and spread batter evenly on the crisp plate.Use the ladle to spread the batter quickly in a  spiral motion, to make four puncakes /chilley measuring 5" in diameter in one batch.

Grill the chilley  using the crisp mode for two minutes. Drizzle a little oilon top of each chilley, turn the side over and cook for another one minute and 30 sec.Repeat the above procedure and serve the chilley hot with coriander and mint chutney,butter, pickle,and yoghurt.  
  

How we prepare vegetables cutlates

INGREDIENTS :-
                      1.250 gm boiled potato
                      2.One chopped onion
                      3.50 gm grated cauliflower
                      4.One fourth cup boiled peas
                      5.Two three chopped sreen chillies
                      6.One table spoon corn flour
                      7.Two table spoon bread crumbs
                      8.Salt and black pepper powder according to taste
                      9.One fourth table spoon red chilly powder
                    10.One fourth table spoon mango powder
                    11.Two table spoon oil
 Method :-

Wash and pick potato kep it in the boil with one cup of water and cook it for 8-10 minutes on microwave mode

Boil the peas similarly.

Mix all the ingredients except bread crumbs and oil.

Pour two table spoon oil on the crisp plate and heat it for three minutes using crisp mode .

Apply oil on your hand and shape the mixture in to cutlets and roll them  in bread crumbs.

Place these cutlets on the  crisp plate and cook it for three minutes  using crisp mode.

Turn it upside down and again keep it for 2 min 30 sec using crisp mode.

Serve hot with french fries, waffers ans green chutney.

How we make Soyabean roll

Ingredients :-
  1.Half cup soyabean
  2.Half cup small chopped capsicum
  3.Half cup small chopped cauliflower
  4.Three - four pieces of small chopped garlic
  5.One table spoon soya sauce
  6.One large spoon tomato sauce
  7.Two three small chopped green chilli
  8.Two cup maida
  9.Two cup boiled noodles
10 Oil according to need
Method:-

Pour water and salt in maida according to need and make dough it.Grease te doing flourwith oil and cover it .Keep it aside so it will not be hard.

Add salt and water in soyabean and bring a boil.After boiling sieve the water and grin it in mixture. Put some oil in pan and heat it.Put some garlic  than add onion, capsicum,cauliflower  green chilliesand salt in it. Cook it for some time.

Add soya sauce and tomato sauce in it and stir it well.Now add soya bean paste in it and cook it

Prepare small ballfrom flour.and make a rotiout of it.Put filling on it in the form of length. Give them  shape of roll and fried it in hot oil.

Soya bean roll is prepared. Serve it hot .

How we make paneer papad roll

Ingredients:-

      
    1.50 gm grated paneer
    2.50 gm soaked boondi
    3.One boil potato
    4.One small chopped green chilli
    5.One fourth cup small chopped green coriender
    6.One table spoonfennel seeds
    7.Chaat masala according to taste
    8.One table spoon cumin powder
    9.Salt and red chilli powder acc to taste
  10.Semolina according to need for covering
  11.Four pa pad

Method

Mix properly all the ingredients in a bowl except semolina and papad.

Cut the papad into two half pieces . Soak one piece in to water and spread it on palm.Put one table spoon filling on it.Give the round shape with the remaining part of papad. Paste it  and press  both the corners of the roll with the help of fingers.Take out semolina in one dish.Cover the roll with semolina and fried it in oil.

Decorate it with small chopped coriander leaves and grated paneer.

How we make paneer Shahjahani

Ingredients:-
             1. Half cup oil
             2.One fourth cup cashew nut
             3.One fourth cup raisins
             4.250 gm cottage cheese
             5.Two medium onions(sliced very thin)
             6.Half table spoon cumin seeds
             7.Half table spoon garlic paste
            8. Half table spoon ginger paste
            9. Half table spoon turmeric powder
         10. Half table spoon red chilli powder
         11. Half table spoon coriander powder
         12. Half table spoon mace powder
         13. Half table spoon garam masala 
         14.One bay leaf
         15.Two table spoon thick cream
         16.One cup fresh tomato puree
         17. Half table spoon sugar
         18. Half table spoon salt

Method:-
Pre heat  oil in a deep dish, using the crisp mode for two minutes.Fry nuts in the oil using the crisp mode for three minutes

Add the raisins and fry for another one minutes.Using a slotted  spoon,remove the dried fruits from the oil and drain excess oil by placing on absorbent paper.

Cut cottage cheese in to one inches cubes and fry in the same oil for three minutes.Using the crisp mode,Stir the cottage cheese and continue for another one minute on the crisp mode Lift out the cheese cubes from the oil. Strain the oil and pour in to a deep dish along with the onions , ginger and garlic paste,  turmeric,red chilli
 powder,coriander powder, mace powder, garam masala, and bay leaf. Stir all the ingredients well and cook  in the crisp mode for 4 minutesStirring once more during 4 minutes.

Add the tomato puree along with the sugar and salt in to the onion and spice mixture , mix well and cook in the microwave mode for 10 minutes at 850 W . Add the fried  cottage cheese and three fourths of thefried dried fruits and allow to cook in the microwave mode for four minutes at 750W

Stir in one table spoon of the cream in to the gravy, dish out the paneer in to a serving  dish and garnish with the reserved dried fruits and the remaining table spoon of cream.
  

How we make dhokla

                                                          
Ingredients:- 
      1.One cup channa dal 
        2.Half cup rice 
        3.One fourth cupurad dal
        4.One cup water 
        5.One table spoon ginger peeled and grated 
        6.One two green chillies 
        7.Half table cumin seeds
        8.One table spoon salt 
        9.One fourth cup vegetable oil
     10.One fourth sodium bi carbonate 
     11.Four table spoon oil 
     12.One table spoon mustard seeds 
     13.Three forth green chillies slit 
    14.A few fresh coriander springs 


Method:-

Wash the channa dal, rice and urad dal in several changes of water till clean.Soak them in fresh water for seven hours.Drain the water . Blend the soaked dals and rice till coarse .Now gradually add the water in a Gentle stream until you have a smooth and airy batter.

Empty the batter in to the bowl. Cover loosely and keep it in a warm palace overnight or for approximately 12-14 hours till  the batter is full of tiny bubbles.Combine,ginger , chillies , cumin seeds and salt and add  the batter but do not mix. 

To prepare the dhokla for steaming select a large microwave proof container , large enough to accommodate another microwave proof square container that measure approximately 8 inches. In the large container pour 3/4liter of water and bring the water to boil on microwave mode.

Take out 1/4 cup of boiling water and add the oil in to it. Bring to a boil using the jet mode for four minutes.
Immediately stir the sodium bicarbonate into the mixture and pour it into the dhokla batter . Stir it quickly. pour the batter into the smaller container till it measures one and half inches and place it in to the boiling water. cover the large container with the lid. leaving it slightly open for 8- 10 minutes at 650 W or untill 
knife when inserted in to dhokla , come out clean. Take the smaller container out let the dhokla cool for 
15- 20 minutes. let  it be covered for first 5 -10 minutes than cool it uncovered for rest of the time.Repeat the same procedure to use up the remaining batter.Cut the dhokla after they have cooled down.


In, another pan combine the oil mustard seeds, green chillies.temper using the crisp mode for 2 minutes 30 seconds. pour the tempering over the dhokla and garnish with fresh coriander springs.

 


  

How we make toffee from banana

Ingredients:-
   1.Six ripe medium sized banana
   2.One small spoon ghee for greasing
   3.Seven  eight cardamon
   4.Three lemon 
   5.Some almonds and pistas
Method:- 

Peel the bananas and cut it into  small thin  pieces mix sugar in it and beat it properly.After that keep it for two hours.

Now mix ghee in it and cook it in pan.Stir it regular that it do not stuck.Cook it till thick.

When it gets dark brown in color than pour lemon juice in it. Add cardamon powder in it.

Grease the plate and spread the mixture in it . Spread almonds pista and pea nuts on it.

When it cools down cut it in to shape of toffee and rap it on foil paper.

How we make burfi

Ingredients:-
     1. Half cup almonds powdered
     2..Half cup cashews powdered
     3.One cup sugar
     4.One forth cup maida
     5.One fourth cup water
     6.One fourth cupmilk
     7.Half cup melted ghee
Method:-

 Over low medium heat , dissolve sugar in the water. When soft ball stage , add milk, bring back to soft ball stage.Add powder almonds flour, cashew and flour stir little more ,add ghee. Stir until it  becomes porous and begin to harden. spread on greased  cookies sheet. Flatten with greased pan bottom or back of large spoon.

How we make guava toffe

Ingredients:-
      1.One kg guava
      2.750 gm sugar
      3.5 gm salt
      4.2 gm citric acid
      5.50 gm frozen ghee
Method:-
Take ripe guava and cut it in to small pieces.Pour equal quantity of water put pieces of guava in it. Boil for half an hour.Mash the pieces of guava with water . Sieve it with stainless steal siever.

Add little sugar in it. Stir it well with ladle. When all sugar has dissolve than add citric acid and lemon juice in it.Add salt also.

When pulp is thick mix color in it .Grease your pan.

When pulp starts setting to thick put it off.Touch it with fingers if it does not sticks it is prepared. Spread it on plate and cut it in to shape of toffee and rap it in foil sheet.

 

How we make royal rose lassi

                                       
Ingredients:-
          1.Two cup fresh curd
          2.Half cup gulab sharbat
          3.One table spoon rose water
          4.One fourth cup cream
          5.Grated ice according to ned
          6.One fourth table spoon grated cardamon
Method:-
Mix all the ingredients and beat it in mixer.Blind it well  till mix well. Lassi is ready.

Pour it in glasses and serve it chilled.

How we make Subj Puddina Kabab

                                  
Ingredients:-
           1.Three - four  raw banana ( boiled and crushed)
           2.Half cup chopped mint
           3.Two green chillies (small chopped)
           4.Half inches piece of ginger(small chopped)
           5.One fourth cup green coriander leaves
           6.Juice of half lemon
           7.Salt according to taste
           8.Half cup grated bread
           9.Half tea spoon black peeper powder
         10. Half tea spoon garam masala
         11. Oil according to need
Method:-
     Mix mint, ginger, green chilly,green coriander and lemon juice well and grated it in mixer. mix all the ingredients in it accept oil. Make round shape kabab from it. pour some oil in the pan and shallow fry it from both sides till golden.

Serve it(kabab) hot with salad or green chatni.

How we make Baked Rbdi Ghewer

Ingredients:-

           1.200 gm all purpose flour (maida )
           2.One liter milk
           3.One fourth tea spoon coriander powder
           4. 250 gm pure ghee
           5. 350 gm sugar
           6.One fourth tea spoon saffron( mixed it in rose water )
           7.Grated pista (for decoration)
           8.Varq(for decoration)

Method:-

Put the milk on slow heat  until it become one fourth. Pour 100 gm of sugar , saffron ,and cardamon in it.
When sugar is mixed in it switch off. Now rbdi is ready.Prepare  light consistency sugar solution of remaining sugar.

Mix one and half cup of water and two table spoon ghee in all purpose flour and beat it well.

Pour the ghee in pan and hot it . keep the ghewar stand in it and pour the paste of all purpose flour with spoon in the form of thread . one ghewar will prepare in 3-4 spoon of paste.Take out from the oil untill golden .Prepare so many ghewar from this method.

Put some rbdi in baking dish. Put the ghewar on it.Put  the light consistency sugar solution on each ghewar. So that it may soaked.

Pour the remaning rabdi on it . Bake it in ovan for 7-8 minutes.Delicious rbdi ghewer is prepare. Decorate it with pista or silver varq.

How we prepare Aloo posto

                                     
Ingredients:-
       1.Two spoon refined oil 
       2.Six medium sized potato
       3.Half cup poppy seeds 
       4.One cup water 
       5.Half table spoon turmeric powder 
       6.Half table spoon red chilly powder 
     7.Half table spoon salt 
Method :- 
            Pour oil in to an oven proof dish and heat for one minutes.

Peel and cut potatoes into equal sized cubes measuring one and half inches.and cook along with the turmeric powder, red chilly salt bay leaf and green chillies.


Pre heat ovan at forced air mode for 8 minutes at 200degree .Slit green chillies length wise . mix allthe ingredients well and cook for twelve minutesin the forced air mode.

Pre soak poopy seeds for half an hour in i cup water and grnd to a smooth paste . 

Add the poppy paste along with a cup of water to the potatoes stir well and cook for another 5 minutes in the forced air mode at 350W.

 Aloo posto is prepared.Garnish with chillies and serve hot.
 

How we make Black Grapes Ice Cream

                                             
Ingredients:-
      1.Half liter milk
      2.One cup condensed milk
      3.One cup black grapes
     4.Two table spoon corn flour
     5.One fourth cup sugar
     6.Cherry and black grapes (for decoration )

Method:-
Mix the sugar in grapes and cook it 5 to 7 minutes.When it cools down than grind it once in mixer grinder. Take some milk and mix it with cornflour stir it well and cook it .When milk become thick than put out from the fire and let it cold.Than we put condensed milk and grapes puree in it and blend it well.Pour the mixture in the container and keep it in the freezer.

Decorate it with black grapes and cherry and serve it chilled.  

How we make Tarbuj(water melon)Tarawat)

                                            
Ingredient:-
       1.Two glass water melon juice
       2.Half glass mausmi juice
       3.Two table spoon strawberry crushed
       4.Juice of half lemon 
       5.Salt according to taste
       6.Grated ice and some mint leaves
Method :-

Mix all the ingredients in watermelon juice. Mix it well.pour it in the glasses.

Put grated ice in it and decorated it with mint leaves.

Serve it chilled and enjoy.
           

How we make sabudana Payesh

                                             
  1.One cup sabudana
  2.One liter milk
  3.350 gm great jaggery
  4.350 gm sugar
  5.Three - four cracked cardamon pods
  6.One cup thick coconut milk.
  7.One forth cup resin
  8.One forth cup cashew nuts
  9.One forth cup freshly grated coconut

Method:-

   Soak the sabudana in three cups of water for half an hour or till well swollen.Wash the sabudana in fresh water and place in colander  to drain off excess water.

Combine the milk, sugar and cardamon in a microwave proof dish and cook it in the jet mode for six minute. add the drained saabudana and cook in the microwave mode for 10 minutes at 650 W.

Stir the coconut milk. Raisins and cashew nuts in to the saabudana and continue to cook in the microwave mode for 7 minutes at 650 W. Ladle the payesh into a bowl and serve garnish  with a grated coconut.

How we make Chocolate Chip Cookies

                                 

Ingredients:-
         1.100 gm butter 
          2.200 gm sugargrinded
          3.150 gm flour
         4.30 gm walnuts
 Method:-
   Cream the butter and sugar till light and fluffy.Gently fold in the flour and using your fingertips rub the mixture lightly. Fold the walnuts and chocolate into the above mixture. 

 


In small heaps place the cookies mixture on the crisp plate using your finger or large spoon, and bake  in the forced air mode.(175 c)for 20 minutes.

Note:-Convection users can bake the cookie sat 180 c for 18 to 20 min.

How we make coffee and praline cake

                               
Ingredients:-

      1. 225gm refined floor
      2.225 gm sugar
      3.225 gm butter
      4.20 gm baking powder
      5.Three eggs.
      6.A few drop of vanilla essence
      7.Two table spoon milk
      8. One table spoon butter
      9.Two table spoon flour
For coffee icing

One cup unsalted butter
One and half cup fine sugar
One forth cup strong coffee decoction cooled completely


For the praline

Half kg cashew chikki


Method:-

Mix the flour, along with the sugar , butter ,baking powder, eggs , vanilla essence,and milk with an electric Mixer.Butter the crisp plate and dust with flour taking care to shake off all excess flour from the crisp plate. Pour the cake batter in to the crisp plate and bake using the crisp mode for 11 minutes . Demould the cake and place on the wire race to cool.Slice the cake horizontally into two and keep aside.

For the coffee icing

In a bowl, cream the butter gradually,add the sugar and add beat till light and fluffy.Add the coffee decoction  and mix well.

For the praline:-

Place the chikki in a thick plastic bagand using a rolling pin, crush the chikki till it is quit fine.


To assemble the cake

Place one half of the cake on a plate or a work surface and spread some of the coffee icing on it . Sprinkle
some crushed praline and sandwich it with the other half. Finish the cake by icing it with the remaining coffee icing. sprinkle the crushed praline evenly on the top and on the side.

Chill the cake in the refrigerator for 15 minutes. So that cake slice easily.
 
 

  



  

How to make kheer

                               
Ingredients:-
    1. One cup long grain rice
    2.Three cups milk
    3.Three cracked cardamon
    4.Five table spoon condensed milk
    5.Seven table spoon sugar
    6.A few strands of saffron
    7.Two table spoon ghee
    8.One table spoon resin
    9.One table spoon almonds
   10.One table spoon cashew nut

Method:-

Wash and soak the rice in three cups of water for a minimum of two hours.Combine the milk, rice, cardamon,condensed milk or sugar and saffron in a microwave proof dishand cook in the microwave mode for 10 minutes at 850 W.

In a small ovan proof bowl, heat the ghee for one minute using the forced air mode.

Add the dired fruits and cook for two minutes.

Mix half the nuts in to the kheer and use the reserved half to granish the kheer .

Cook the kheer for another ten minutes at the same wattage.

Take the dish out of the ovan and allow to cool slightly. the kheer will if allowed to stand either in the ovan or  room temperature for 10 minutes.

Garnish with a few nuts and silver varq and served warm or chilled.

How to prepare potato and pea salad

                                
 Ingredients:-

          1.Four medium sized potato
          2.One chopped onion
          3.One cup green peas shelled
          4.Two chopped green chillies
          5.One table spoon lemon juice
          6.Salt and black pepper according to taste
          7.Two table spoon tomatao sauce
          8.One table spoon green chatny
          9.Two table spoon curd hung
         10 One table spoon chopped green coriander
         11.One table spoon roasted cumin seeds powder
         12. Half table spoon chat masala powder

Method:- 

In a microwave safe bowl boil green peas covered in microwave mode for five -six minutes.Allow to stand for five minutes. 

Prick the potatoes from fork. Add one cup of water and boil cover at microwave mode for 7-8 minutes.Allow to stand covered for 5 minutes. Peel and cut it in to small pieces.Heat oil in a microwave safe bowl at microwave mode for 30 sec.Add onion ,green chillies and microwave for two minutes . Garnish with green coriander and serve cold.  

pizza

                                              

Ingredients:-
             Two large pizza base

For the topping
     1.50 gm butter or four table spoon olive oil
     2.One medium onion thinly sliced
     3.Six -eight flakes of crushed garlic
     4.250 gm chopped tomato
     5.One   table spoon mixed herbs
     6.One table spoon salt
     7.Half table spoon peeper

To assemble the pizza

   1.100 gm cooked sausages
   2.100gm mozzarella or pizza cheese
   3.Two table spoon olive oil

 Method
 
For the topping

Place the butter or olive oil in a dish along with the onion and garlic and cook in the crisp mode for three minutes add tomatoes herbs , salt and peeper and cook in the microwave mode for 10 minutes at 750 W.

For the  pizza
Preheat crisp plate for two minutes.

Spread topping on each pizza base than add the cooked sausages, sprinkle grated cheese and place it on the crisp plate at crisp mode for  five minutes.Pizza is ready.Serve it hot.

bread upma

                                                 
Ingredients:-
    1.Five-six bread slice-crumbled
    2.One table spoon oil
    3.One large chopped onion
    4.One medium chopped tomato
    5.One table spoon mustard seeds
    6.Two three green chopped chillies
    7.Half cup boiled peas
    8.One table spoon almonds
    9.Five - six curry leaves
   10.100 ml water
   11. A pinch of asafoetida
   12.Salt, red chilly powder, turmeric powder according to taste

Method:-

Preheat crisp plate with one table spoon oil on the crisp mode for two minutes . Place crumbled bread on crisp plate and cook for four minutes on crisp mode.Stir it for once in between .

In a bowl pour half table spoon oil and heat on microwave mode for two minutes.Add asfoetida, mustered seeds, curry leaves and keep it on crisp mode for two minutes.Add onions and cook it for three minutes on crisp mode .

Now add green chillies and tomatoes keep it on crisp mode for another two three minutes.Add salt and spices and crumbled bread mix it well.Add water and stir it. Keep it on microwave mode for three  four minutes.Bread upma is prepared.

Serve it hot with tomato ketchup or green mint chutney.

Custard

                                                     

Ingredients:-
     1.50 gm custard powder
     2.500ml milk
     3.100 gm sugar
     4.Chopped seasonal fruits according to taste

Method:-
Mix custard powder in one and half cup of cold milk. keep it aside.

Microwave sugar and milk in a microwave safe bowl at microwave mode for  6-7 minutes  or till it boils. Add custard  powder (one half cup cold milk) in the mixture . Stir it in between.

Microwave at 650 W for  7-8 minute or till thick.

When cool,and cut fruits to it. Put in the mold and set in the refrigerator.When set remold it on a serving plate.Garnish  fruit custard with fresh fruits while serving.

cooking recipes [gajar ka halwa]

                     
Ingredients:-
    1. Ten medium sized carrots 
    2.One and half cup full creamed milk
    3.One cup condensed milk 
    4.One and half cup sugar
    5.Eight table spoon ghee
    6.One forth cup sliced almonds 
    7.Half cup grated khoya 
    8.One - two sheet of silver varq
    
Method:-

Peel and grated the carrots and place it in a dish along with the milk and condensed milk or sugar.

Put the carrots down so that they are immersed well in the liquid and cook it in the microwave mode at the jet setting for twelve minutes.

Add ghee and the  remaining ingredients to the carrot mixture(save a one forth cup rasin washed and soaked till plump, little of the almonds , raisin and khoya to garnish the halva)   and cook in the crisp mode for fifteen minutes.

Stir the carrot mixture after every 5 minutes to ensure even browing.

Garnish the halva(gajar ka halwa) with the reserved almonds , rasin, khoya and varqand serve it warm chilled.