Chilli Tomatoes :

Ingredients:

• 15-16 green chillies (slit open up to half)
• 5-6 tomatoes (cut finely)
• 10 flakes garlic (peeled)
• 1 1/2 tblsp yellow mustard seed
• 1/2 tsp turmeric powder
• 1/2 fenugreek seed
• 1 1/2 tblsp mustard oil
• salt as per taste
  

Method:
Slit open the chillies. If chillies are too long cut them into two pieces. Grind garlic, turmeric and mustard seed together into a fine paste. Heat oil in a thick bottomed pan. Add fenugreek seed. When splutters add chillies. Saute for 2 minutes. Add mustard, garlic paste to it and stir fry for a while. When mustard turns a little golden add tomatoes, salt & cover for 4-5 minutes. Let it cook on slow flame. Adjust the consistancy by adding a little water if needed.

Note:
Serve hot or cold it goes well with idli, dosa. rice, parontha, puri, kachori, naan, roti & many more things. It tastes really yum mm.

Browny:

Ingredients:

Sift together:-

• 3/4 cup flour (maida)
• 1/3 cup cocoa powder
• 1/2 tsp. baking powder

Add:-

• 1/4 cup walnuts (small pieces)

Mix:-

• 1/2 cup butter(approx. 4 tblsp.)
• 1 cup sugar (not powdered)
• 2 eggs
• 4-5 drops vanilla essence

For garnishing:-

• 2 tblsp. broken cashew

Method:-
In a mixing bowl just mix sugar, melted butter,egg & essence with a fork. Add sifted flour mixed with walnuts. Fold it in 8 shape. Preheat the oven at 180 degree Centigrade. Transfer the mix in the prepared cake tin. Garnish with cashew. Bake for 30 minutes at 180 degree centigrade. Let it stand for10 minutes.Take it out & after getting cool Cut in square, diamond or rectangle shapes and serve.

Note:- Don't mix the batter with mixer as we do for other sponge cakes, rather it should be mixed very gently by a fork.

Black Forest :

Ingredients:

• 1/2 cup butter
• 1 1/4 cup sugar
• 1/3 cup cocoa
• 1/3 cup warm water
• 1 cup flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/4 cup curd
• 1/4 cup water
  

Method:

Beat together butter and sugar till light and fluffy. Beat eggs hard and add to the mix. Blend cocoa and warm water together and add to sugar-butter batter.
Sift together flour, soda and salt. Mix together curd and water. Now start adding alternately sifted flour and curd in egg mixture. Transfer in the prepared tin and bake for 30 minutes in a preheated oven at 180 degree centigrade. Let it stand for 10 minutes.
Mouth watering cake is ready to serve.

Preparation of the tin:

Grease the tin slightly and dust with flour. Pat from outside & remove extra flour.

Parontha-E-Yum Yum

Ingredients:

• 1 1/2 cup wheat flour
• 1/2 cup cauliflower; grated
• 1 cup cabbage; grated
• 1/2 cup carrot;grated
• 1/2 cup peas;
• 1 onion; chopped finely
• 1/2 cup beans; chopped fine
• 2-3 green chillies; chopped
• 1" ginger; grated
• 2 tblsp. coriander leaves; chopped
• 1 tsp. red chilli powder
• 1 tsp. garam masala
• salt as per taste
• oil or ghee
  

Method:

Keep all the vegetable and masala in a shallow vessel.Add wheat flour and make dough by sprinkling a little water (if needed). Cover and keep for an hour. Heat thick bottomed tawa. Grease it. Now simmer the gas. Place handful of dough on tawa and spread it uniformly 1/2 cm thick like parontha. Put oil all around and cover it. Turn upside down after 2-3 minutes. Serve hot with coriander chutney, chilli tomato, curd or sauce. Pickle also goes well with it.

Note:
If the vegetables are not binding together properly, little more flour can be added. Dough should be thick in the beginning because later on it gets soft automatically.

Naan :

Ingredients:

• 200 gms. flour
  
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. sugar
• 1 tsp. salt
• 1/2 cup curd
• 1 tsp.oil
• 1 tsp. onion seed
• 1 tblsp. butter
  

Method:

Mix flour, baking powder, baking soda, sugar, salt and oil together. Add curd and make a soft dough. Cover with a damp cloth and keep for at least 2 hours. Heat gas tandoor. Knead the dough once again. Make balls and roll out naan. Spread some onion seed on top of the naan and press gently so it sticks. Arrange naan on wire rack. Bake from both sides. Apply butter and serve hot with chole or any vegetable of your choice.

Butter Cookies :

Ingredients: (Basic)

• 150 gms. flour(maida)
• 100 gms. butter
• 75 gms. powdered sugar
• 1/2 tsp. baking powder
• 5-6 drops vanilla essence

Method:

Mix sugar and butter till soft and fluffy. Add vanilla essence to it. Sieve flour and baking powder. Add this to sugar- butter mix and make dough. Roll it and cut in desired shapes with biscuit cutter.Bake in preheated oven for 16 minutes at 180 Degrees Centigrade. Let it stand for few minutes.The golden yummy, mouthwatering cookies are ready to eat.

Note: The alternative of biscuit cutter is: make equal size of small balls of dough. Roll and press in between palms to give flat round shape.

Variations:

Coconut Cookies :- Add 1/2 cup coconut powder to the batter and make biscuits in the same way.

Chocolate Cookies :- Mix 1/3 cup cocoa with hot water to make a smooth paste. Add this paste and 2 tsp. sugar to the basic batter. Roll, give shape and bake.

Biscuit Pudding :

Ingredients:

• 200 gms. - Marie biscuit
• 2 cups - milk
• 2 level tbsp. - corn flour
• 2 level tbsp. -cocoa powder
• 12 tsp. - sugar
• 2-3 tbsp. - chopped walnut
• 1/3 cup - fresh cream
• 5 drops - vanilla essence
• 1 tsp. - instant coffee powder
• 1/2 cup - hot water

Method:
Black coffee :- Boil 1/2 cup water. Add coffee and 1 tsp. of sugar.

Chocolate Sauce:-
Mix cornflour and cocoa with a little milk into paste. Add this to remaining milk. Mix well & cook the mixture continuously till it thickens. Add sugar and vanilla essence. Mix, remove from fire & let it cool.

Arranging the Pudding:-
Dip the biscuit in coffee and arrange one layer in a square or round dish. Pour a little chocolate sauce to cover the biscuits. Spread a little cream and chopped walnuts. Arrange another layer of biscuit & chocolate sauce, cream and walnut. Repeat the same till you finish biscuits and sauce. Decorate the top with cream, walnut & crushed biscuits. Cool in the refrigerator and serve.

Biscuit Cake :

Ingredients:

• 200 gms. marie biscuit
• 2 tbsp. cocoa powder
• 3 tbsp. caster sugar
• 2 tsp. cream or ghee
• Mix together:-1/2 tsp coffee powder , 1 tsp sugar and 1/2 cup lukewarm water
• 2 tbsp. milkmade

Method:
Dip one biscuit in coffee water and put in a greased plate. Apply a thin layer of milkmaid. Dip another biscuit in coffee water and set on the top of the first one. Apply milkmaide. In the same manner arrange all the biscuits like a biscuit pack, dipping one by one.

Take cocoa powder and caster sugar in a bowl and mix with cream or ghee. The consistency should be dough like because it has to cover the biscuit.Now cover the biscuit completely with this mixture and put it in the fridge for 4-5 hours. Take it out and very gently cut the cake diagonally with a sharp serrated knife. The slices of the cake should be thin, just like biscuit only.

Note:- Favorite of children as well as grown-ups and can be kept in the refrigerator a week in an air tight container.

Date Rolls :

Ingredients:

• 225 gms. seedless dates (chopped)
• 125 gms. butter
• 1/2 cup sugar (little on the lesser side)
• 200 gms. marie biscuit (crushed)
• 2 tbsp. milk powder/ cornflour (mix with 2 tsp. milk)
• 1 tsp coffee (mix with 1 tsp. water)

Method:

Melt butter in a pan. Add sugar. When sugar dissolves add chopped dates. Keep stirring till aroma comes. Remove from fire and let it cool. Add crushed biscuits, milk powder, coffee and mix properly. Roll and wrap with foil. Keep in the fridge for half an hour. Take out, remove the foil and cut into 1/2" thick pieces. Arrange in a plate and serve.

Note: Date Rolls are very nutritious and tasty. Just try it.

Shahi Toast :

Ingredients:

• 4 bread slices
• 3/4 cup sugar
• 3/4 cup water
• A handful dry fruits(cashew / almonds)
• 3 cardamom
• oil for frying
• cream garnishing
• 8-9 strands saffron opt.

Method:

• Remove the edges of the slices. Cut each one diagonally in four pieces.
• Boil sugar and water together to make syrup. Keep aside.
• Heat oil and fry bread pieces till golden brown. Soak into sugar syrup for 3-4 minutes.
• Arrange in a plate, garnish with cream and dry fruits.
• Sprinkle cardamom powder,chill and serve.

Chilli Paneer :

Ingredients:

• 200 gms. paneer (cottage cheese)
• 1 tbsp. flour (maida)
• 4 green chilli (slit lengthwise)
• 1/2 cup tomato sauce
• 1 1/2 tsp. green chilli sauce
• 2 tsp soya sauce
• 1 onion cut in thin long pieces(optional)
• oil for frying
• coriander leaves for garnishing

Method:

Cut paneer in 1" broad and 2" long horizontal pieces. Heat oil in a shallow pan. Spread flour on a plate. Roll over paneer pieces slightly and fry light golden. Keep aside. Mix all the sauces together and marinate the fried paneer for an hour. Heat 2 tsp. oil in a pan. Add green chillies and onion. Saute till translucent. Add marinated paneer and stir-fry for few seconds. Remove from fire.
Put in a serving dish. Garnish and serve with Tandoori, Naan or Parontha.

Bread Dhoklas :

Ingredients:

• 4 slices of white bread
• 1 big onion (cut in thin long slices)
• 3/4 cup curd
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 1/2 tsp mustard seed
• 4-5 green chillies (cut lengthwise)
• 1 1/2 tblsp oil
• coriander leaves for garnishing

Method:

Cut bread slices in 1" square pieces.Mix salt and turmeric with curd and spread it on bread pieces. Mix gently.

Heat oil in a pan. Add mustard seeds.When splitters add onion and green chillies. Saute till it becomes golden. Add marinated bread pieces. Stir gently and cover for 2-3 minutes on low flame.Stirring once put off the flame and leave it covered for 2 minutes.

Garnish with coriander leaves and serve hot with green chutney or sauce.

Corn Pakodas :

Ingredients:

• 2 sweet corn kernels
• 2 boiled potato (broken in small pieces)
• 2 tblsp gram floor (besan)
• 1/4 tsp turmeric powder
• 2 green chilli chopped
• salt as per taste
• 1 tblsp chopped coriander leaves
• oil for frying

Method:

Grate corn kernels. Add all the other ingredients to it except oil.Heat oil in a shallow pan. Fry small pakoras till golden brown on medium flame.Serve hot with chutney or sauce.

NOTE:- These krispy hot pakoras are very tasty and nutritious.

Mini Samosa :

Ingredients:

• 1 cup flour ( maida)
• 4 boiled potatoes (mashed)
• 1/2" piece ginger(grated)
• 1/2 tsp cumin seed
• 1 pinch asafoetida
• 1/2 tsp mango powder
• 1 tsp red chilli powder
• 1 1/2 tsp coriander powder
• salt to taste
• oil for frying

Method:

In maida add 1 1/2 tblsp oil, salt and prepare the dough neither soft nor hard. Keep aside.
For filling:-
Heat 1 1/2 tsp oil in a pan. Add asafoetida, cumin seed and ginger. Add potatoes and all the other ingredients including salt as per taste. Stir well. While stirring mash the potatoes fully by the platter.Let it cool.

Just like chapati roll the dough and spread the filling evenly by pressing slightly so that it gets stuck. Now start rolling from one side. Cut into 1/2" thick pieces and fry golden on medium flame. Serve hot with chutney or sauce.It's just yummy.

Dahi Vada :

Ingredients: (makes 20-22 vadas)

• 1 cup shelled (dhuli) urad dal
  
• Curd of 1/2 lt. milk
• 3 green chilli chopped
• 1"piece ginger finely chopped
• 1 pinch asafoetida(hing)
• 1 tsp roasted cumin seed powder
• 1 tsp red chilli powder
• 1 tsp black salt
• 2 tsp sugar
• salt to taste
• oil for frying

METHOD:

Soak dal for 30 minutes.Remove water and grind it with asafoetida.Take out in a thali and mix properly by hand to make the batter light & fluffy.If the consistency is hard add little water
& mix.To test take water in a cup and put a little batter in it.The batter should come up immediately.Heat oil in a shallow pan.Mix chilli,ginger in the batter.With wet hand make small
flat vadas and fry in hot oil.Keep ready a bowl full of salted water and soak the vadas in it.
After 10 minutes, Vadas will become soft and it will become light in colour.Press them gently between your palms one by one and keep aside.

Take curd add cumin seed powder,red chilli powder each 1/2 tsp,black salt,sugar& salt to taste
& mix well.Dip all the vadas.Let it soak for an hour.Arrange in a serving dish. Add sonth chutney on top.Sprinkle jeera and chilli powder.Garnish with coriander leaves and serve.

SONTH CHUTNEY

INGREDIENTS:

• Tamarind lime size ball(soak in 3/4 cup water for an hour and take out the pulp)
• Jaggery double of tamarind
• 1 tsp roasted cumin seed powder
• 1/2 tsp red chilli powder
• 1/4 tsp black salt
• 1/2 tsp aniseed (saunf)
• 1/2 tsp oil

METHOD:

Heat a pan.Add oil.When hot add aniseed.Add tamarind pulp and jaggery.Keep stirring.Let it boil
for 2-3 minutes.Add cumin seed and red chilli powder along with black salt.Adjust the taste by
adding more jaggery or salt as per your taste.Remove from fire.Let it cool.Fill in a jar and keep
in fridge.Use as and when required.

NOTE: While removing from fire keep the consistency of chutney little thin as after cooling it
automatically becomes thick.