Pizaa Parotha

Ingredients :

500 grams of All-Purpose Flour.

250 ml of Water.

1 tsp. Salt.

Clarified Butter  or Cooking Oil.

Ingredients for filling :

1 Green Chilli (chopped).

Basil Leaves (chopped).

2 tbsp. of Tomato Puree.

½ tsp. Cumin Powder .

½ tsp. Salt.

1 tbsp. Olive Oil.

Method Of  Preparation :

Mix first three ingredients & knead well into a soft dough. Put dough into a bowl and cover the bowl with a damp cloth and set aside for 1 hour.

Mix together the ingredients for the filling and set aside.

Take the flour dough and pat some dry flour on it and knead again for a few minutes. Make small lemon sized balls out of the complete dough. Take a ball and flatten it using a roller. 

Spread tomato paste all over leaving a 2/3 cm border. 

Fold into a semi circle and roll it out again. 

Fold again into a quarter of a circle. Roll it out into a triangle pizza shape.

Heat a non stick pan and spread clarified butter or on it. 

Cook the pizza paratha on one side until it puffs up and is brown on one side. 

Spread some clarified butter or oil on raw side and flip it over and cook other side well.

Chocolate Cookies Recipe

Ingredients :

1 1/4  cup Fine Wheat Flour. 

1/2  tsp Baking Soda. 
1/2  tsp Salt.
1/2  cup Butter.
1/2  cup Brown Sugar.
1/4  cup Sugar. 
1  small sized Egg. 
1  tsp Vanilla Essence. 
1  cup Chocolate Chips.
1/2  cup chopped and roasted Walnuts.

Method Of Preparation :

Mix the flour, baking soda and salt evenly in a bowl.

With the mixer running, beat butter, sugar and brown sugar together until creamy.

Add the egg and vanilla essence.

Now add flour.

When flour is fully blended mix the chips and walnuts.

Preheat the oven to 190 degrees.

On a tray place a large ungreased cookie sheet.

Now drop a spoonful of the batter on the sheet 2 inches apart.

Bake for 10 -1 2 minutes.

Rainbow Cake Recipe

Ingredients :

1 pkt jelly raspberry.
1 pkt jelly lime. 
1 pkt jelly lemon.
1 pkt jelly orange.
1 pkt jell s trawberry.
2 1/2 cups cold water.
5 cup boiling water.
1 cup whipped cream.

Method Of Preparation :

Dissolve each packet of jelly-gelatin separately in one cup boiling water.

Now add 1/2 cup cold water to each of them.

Chill raspberry gelatin until very thick.

Smoothly line sides of a 9 inch spring form pan with wax paper.

Cut to extract 3 inches above the pan.

Whip the raspberry gelatin until fluffy.

Now spoon this mixture into the pan.

Chill the pan in the refrigerator until sat but not firm.

Chill, whip and layer the remaining flavors in the pan, letting each layer chill until sat but not firm before adding the next layer.

Chill this pan overnight and loosen around the edges and remove the sides of the pan and paper.

Now take the chipped cream and spread over the top and sides of the cake.

The rainbow cake is ready.

Rajma Curry Recipe

Ingredients :

150  gms Rajma. 

2 medium sized Onion. 

1  large Tomato. 

2  Green chilli. 

1  tblsp Ginger-garlic Paste. 

1/2  tspn Garam masala Powder .

1 tsp  Coriander Powder. 

3/4  tsp Salt. 

Method Of Preparation :

Soak the rajma overnight.

Boil in a pressure cooker till tender.

Heat oil in a pan and add the chopped onions and ginger garlic paste.

Cook till brown.

Add the tomatoes, green chillies and cook till pulpy.

Add coriander powder, salt and 2 cups water and boil well.

Add the rajma and cook on a low flame for about 10 minutes.

Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens.

Garnish with coriander leaves.

Serve hot with steamed rice.

Sev Puri Recipe

Ingredients :

10  Flat Puris .

1  cup Fine Sev. 

1/2  cup chopped Onion. 

1/2  cup Curd. 

3  tblsp Tamarind  Chutney.

3  tblsp Coriander Leaves Chutney.

1/2  cup boiled Potato. 

1  tblsp Chaat Masala. 

1/2  tsp Red chili pepper. 

1/2  tsp Cumin Seed. 

Method Of Preparation :

Arrange the puris on a plate make a hole in each puri in the centre.

Fill with a few chopped boiled potato cubes.

Add about 1/4 tsp of tamarind and green chutneys in each.

Sprinkle cumin powder, salt, red chilli powder.

Sprinkle finely chopped onions.

Then generously sprinkle sev all over the puris.

Garnish with finely chopped coriander.

Serve fresh..

Tomato Rice Recipe

Ingredians :

2 large tomatoes made into a thick puree.
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom (bari ilaichi)
1 tsp red chili powder (lal mirch )
Salt to taste
1 tsp garam masala powder.
1 tblsp ghee.
2 cup water.

Method Of Preparation :

Heat ghee in a heavy bottom vessel.

Put in the whole black cardamom and then the tomato puree.Now add the dry spices, salt and saute.

Put in the rice and mix well.

Finally add the water and cook covered till done.

Seve hot.

Gulabi Kebab

Cocktail kababs with a Sumptous Filling

Makes :Approximatly 30 Kebabs.

Ingredients :

8 Midium size potatoes , boiled , mashed. 

1 Medium size carrot , grated.

2 Green chillies , finely chopped. 

1 tsp Finey chopped ginger.

1 Onion , finey chopped.

3 tsp Chopped coriander leaves. 

Salt to tastes. 

1 tsp Chaat masala.

1 tsp Each of coriander poweder , mango powder , red chilli powder , juice of half lemon.

1 cup Pomegranate seeds (anaar).

A Drop of red food colour corn flour mixed with water to make a batter of dropping consistency

breadcrumbs for coting oil for deep frying.  

Method Of Preparation :

In a mixing bowl combine the potatoes , carrots ,green chilli , ginger , onion , coriander leaves , salt , spices , lemon , juice , pomegranate seeds and the red food colour . mix well.

Adjust the seasoning if required after tasting.

Shape the mixture into cylinderical cutes and keep aside.

Heat the oil for frying ; dip the cutlets in the corn flour batter and roll in the bread crumbs.

Gently shake off the excess bread crumbs and deep fry the cutlets till golden brown.drain excess oil on absorbent paper.

Serves hot accompanied by tamarind chutney and / or tomato ketchup.