Aloo paratha

Ingredients for the filling :

1. Potatoes- 4 No
2. Onion- 1 big finely chopped
3. Cumin Powder- 1 tsp
4. Green Chilly- 2 Nos finely chopped
5. Ginger- 1 tbsp finely chopped
6. Garlic- 1 tbsp finely chopped
7. Garam Masala- 1/2 tsp
8. Chilly Powder-1 tsp
9. Turmeric powder- 1 tsp
10. Coriander leaves- 3 tbsp finely chopped
11. Oil as required

Ingredients for the dough

1. Wheat Flour - 2 Cups
2. Water- as required to make a smooth dough
3. Salt - as per taste
4. Oil - 1 tbsp or as required.

How to Cook

Picture 1

1. Pressure cook the potatoes to 4 whistles.
2. Peel off the skin and mash the potatoes , Keep it aside.
3. Pour oil in a hot pan , add chopped onion and cook till it turn translucent.
4. Add the masalas and cook for 1 minute.
5. Add the mashed potatoes, chopped coriander , green chilly , garlic , ginger , salt and mix it well .Switch off the flame. ( please note not to add water in the filling)REFER Picture 1 
6. Prepare the dough by mixing all the ingredients for the dough.Make sure the dough becomes soft.
7. Cover the dough with a damp cloth , set aside for half and hour .
8. After 30 minutes, knead  the dough well.
9. Divide the dough into small lemon sized balls.
10. Roll out each ball into puri size .
11. Place the filling into the rolled out dough. Close the dough from all sides.
12. Gently press the dough , apply flour on both sides and gently roll into a paratha sized rounds.
13. Transfer to cooking pan and cook both the sides till it turn light brown. Make sure both the sides are cooked well

Red Chilly Chammandi.

Ingredients. 

1. Onion Shallots-  10 No
2. Red Chilly Powder- 1 tbsp or as required
3. Curry Leaves- 15 No
4. Tarmarind - one small gooseberry sized.
5. Coconut - 1 cup

How to Prepare

1. Grind the above mixture in a mixie.

Note : Make sure not to add water.

Rasam

Ingredients. 

1. Whole coriander- 2 tbsp
2. Jeera - 2 tsp
3. Garlic- 5 pods
4. Whole Pepper - 10 Nos
5. Chopped coriander leaves - 1 tbsp
6. Tomato- 1 No
7. Tarmarind - one small gooseberry sized
8. Coriander leaves.
9. Mustard -1 tsp
10. Salt As required.
11. Oil - as required.

How to Prepare

1. Soak the whole coriander, jeera and pepper in water for 1 hour.
2. Grind the above mixture with chopped coriander, tomato ,tarmarind and  garlic.
3. Transfer the paste to a cooking bowl and add 3 glass water.
4. Add required salt and let it boil for 15 minutes.
5. Add oil to a pan , when it is hot add mustard , let it splutter.
6. Add the mustard to the cooked rasam .
7. Add the coriander leaves.
8. Serve hot with rice and pappad.

Note : Add tarmarind and Chilly as per your taste if you require.

          Add 1 tbsp rasam powder if you require.

Fried Onion Chammandi

Ingredients. 

1. Onion (big sized) -  2 No
2. Red Chilly - 5 No
3. Curry Leaves-20 No
4. Tarmarind - one small gooseberry sized
5. Salt As required.
6. Oil - 3 tbsp

How to Prepare

Picture 1

1. Put 2 tbsp oil and fry the onions till it start turning brown.
2. Add curry leaves and fry for 2 minutes.Set the mixture aside.
3. Add 1 tbsp oil and fry the red chilly . Approximately 2 minutes.(Refer piture 1)
4. Mix the onion mixture , redchilly, tarmarind with required salt in a mixie.

Note : Make sure not to add water.

Mushroom Manchurian

Ingredients 

1. Mushroom  - 10 Nos
2. Carrot- one small carrot cut lengthwise
3. Capsicum -  2 Nos
4. Big Onion cut lengthwise - 2 Nos
5. Ginger cut into small square pieces- 2 tbsp
6. Garlic cut into small square pieces- 1 tbsp
7. Garam Masala - 1 1/2  tsp
8. Turmeric Powder 1 tsp
9. Soya Sauce- 2 tbsp
10. Tomato Sauce - 1 tbsp
11. Hot and sweet sauce- 2 tbsp
12. Oil - For Deep Frying ( as required) and for Cooking - 2 tbsp
13. Coriander Leaves for Garnishing.

For Dough   ( For Step 2)

1. All Purpose Flour ( Maida) - 1 Cup
2. Corn flour- 4 tbsp
3. Ginger- Garlic Paste - 1 tbsp
4. Turmeric Powder - 1/2  tsp
5. Chilly Powder - 1 tsp
6. Salt - ( TIP  :  Make sure you add  a little more than required in the dough so that it sticks well on the mushroom piec )

How to Cook

1. Wash the mushrooms  well .Put the mushrooms  in luke warm water mixed with turmeric water and salt for 15 minutes so that it gets cleaned properly.
2. Prepare the dough by kneading the mixture with little water .Make sure not to form lumps .
3. Mix the mushroom pieces in the prepared dough and keep aside for half an hour minutes.
4. Deep fry  each mushrooms  .Make sure it doesn't turn brown and keep it aside. 
5. Dip the carrot pieces in the leftover dough and shallow fry the pieces . keep this aside.
6. Heat Oil in the pan , add ginger -garlic pieces and saute onions till they become light brown in colour.
7. Add Capsicum and saute for 5 mins .
8. Add 2 tbsp of soya sauce, garam masala and saute well till the capsicum gets cooked well.
9. Add the mushrooms, carrot pieces and the sauces.
10. Saute the mixture for sometime .
11. Garnish with coriander leaves.

Strawberry Banana Crepe

I love Crepes. I used to have it when i was working in Dubai from B2B ( Breakfast to Breakfast ) restaurant in DIC.  Since i miss it soo much now , wanted to try making crepe at home.So here is my strawberry banana crepe. You can replace the same with different fruits. The one i usually had didnot have the strawberry . But adding strawberry gives a different  taste . I liked it. You may please try it !!!!

Ingredients:

1. Maida( All purpose flour ) - 1 Cup
2. Milk -  1/2 Cup
3. Water - 3/4 Cup
4. Eggs - 1 nos
5. Strawberry - 6 /8 Nos 
6. Nutella - 3 Tbsp
7. Hersheys Chocolate sauce
8. Salt - a pinch
9. Butter  - as required

How to Cook:

1. Blend the maida and 1 egg , 1/4 cup water in a blender to get a paste like consistency. You can use a mixie too. 
2. Again add 1/2 Cup water and 1/2 Cup milk in the blender or mixie.
3. Add salt and mix well. Leave the batter for 15 minutes.
4. Slice the bananas and strawberry.
5. After 15 minutes , heat  nonstick pan
6. Gently wipe the nonstick pan with butter using a tissue or soft cloth.
7. Tilt the pan with circular motion so that the batter coats the surface evenly
8. When both the sides are cooked , transfer it to a plate.It takes 2 minutes.
9. With a spoon, rub  the top of the prepared crepe with 2 tbsp nutella.

10:  Add the sliced bananas and strawberry over the spread nutella. 

11: Fold it .Again spread the nutella .Add the banana and strawberry slices.

12: Serve

Butter Chicken

Ingredients:

1. Chicken - 1 kg ( cut into small cubes)
2. Onion ( cut lengthwise) -4 No
3. Kashmiri Chilly Powder - 2 tbsp
4. Garam Masala - 1 tbsp and 1 tsp 
5. Cloves- 3 Nos
6. Cardamon- 2 Nos
7. Bay leaves- 1
8. Ginger-garlic paste- 3 tbsp
9. Tomato paste-2 No
10. Cashew Paste -25 Grams
11. Jeerakam Powder-1 tsp
12. Kasoorimethi Powder-1/2tsp
13. Salt as required
14. Butter - 3 tbsp
15. Coriander Leaves - as required
16. Curd- 1/4 cup
17. Lime drops - as required
18.  Oil - as required 

Marination

1. Clean the chicken pieces well.
2. Marinate the chicken with lime drops, and salt as required for 1 hour.
3. After 1 hour marinate the chicken with 1/2 cup curd , 1 tsp Garam Masala for another 1 hour.
4. After it is ready , fry the chicken pieces till it is cooked. Please note not to deep fry the pieces and keep it aside.

How to Cook

1. Add oil into a cooking pan and saute the onions till they are translucent. Take 1/4th of the cooked onion and make it a paste .
2. Mix the onion paste with rest of the sauted onions.
3. Soak the cashewnuts for 15 minutes and make a a paste of it . Keep it aside.
4. To the onion mixture , add 3 tbsp butter . 
5. Add ginger garlic paste and cook till the raw smell of it goes.
6. Add the tomato paste , kashmiri chilly and  cook for sometime  till the oil start to leave the sides of the pan.
7. After it gets cooked well, add the chicken pieces , 1 cup water and let it get cooked for sometime. ( 5 minutes)
8. After 5 minutes , add the cashewnut paste , garam masala , kasoori methi and Cook till the gravy starts thickening.
9. Once the gravy is thickened , garnish with curry leaves and off the gas .
10. Seve hot with Fried rice or Nan or Roti. 

PINEAPPLE BISCUIT PUDDING

Ingredients:

1. Marie Biscuits  - 1 packet 
2. Egg - 1 No
3. Pineapple Chopped- 2 Cups
4. Sugar syrup - 1 cup ( Use 3 tbsp Sugar )
5. Butter- 100 grams
6. Powdered Sugar- 100 Grams
7. Vanila Essence - 1 tsp
8. Milk Maid- 1/4 cup
9. Milk- 1/4 cup

How To Cook

1. Mix the chopped pineapple in  1 Cup sugar solution a , keep it aside for 3  hours.
2. After 3 hours cook the pineapple in the same sugar solution. Add little water if necessary.
3. Take out the cooked pineapple out of the syrup and keep it aside.
4. Dip each biscuit in the pineapple syrup and set it in the base of the pudding dish to get a layer 1 .( the pudding dish should be flat one )
5. Separate the egg yolk and beat it well . Add the powdered sugar and the butter into it . Beat it once again to get foam like consistency.
6. Add the egg white milk , milkmaid , pineapple pieces and mix well.
7. Pour this to the top of the biscuit to form the layer 2.
8. Again dip the marie biscuit  into the pineapple syrup and add this to the pudding dish to form layer 3. 
9. Do the same till the biscuits and chopped pineapple, milk, milkmaid mixture gets over.
10. Refrigerate it for 3 hours
11. Garnish with cherries .
12. Serve 

Note : if any left over pineapple syrup is there, pour it gently over the pudding .it adds taste to the pudding.

Kadai Paneer

Ingredients :

1. Paneer Cubes  - 1 Cup 
2. Butter- 3 tbsp
3. Oil  as required
4. Onion - 3 Nos
5. Capsicum- 2 Nos ( Cut square shape)
6. Tomatoes- 3 Nos
7. Green Chilly- 3 Nos
8. Ginger Paste- 1 Tsp
9. Dry Red Chilly- 2 Nos
10. Tomato Sauce- 1 tbsp
11. Corainder powder- 1 1/2 tbsp
12. Cumin Seeds- 1 tsp
13. Turmeric Powder- 1 tsp
14. Cloves- 2 Nos
15. Bay Leaves- 2 Nos
16. Kasuri Methi- 1/4 tsp
17. Corainder Leaves

How to Cook :

1. Grind the tomatoes , green chilly, red chilly  and   ginger to a paste form and keep it aside.
2. Fry the paneer pieces in butter and keep it aside
3. Fry the capsicum in oil .
4. Add oil to a pan and when oil is ready , add cloves ,bayleaves   and onion. Saute the onions till they turn translucent.
5. When the onion is cooked add the tomato puree and tomato  sauce.To this add Corainder Powder , Turmeric Powder, Cumin seeds, Kasuri Methi . When the oil starts leaving the sides , the gravy is ready.
6. Add the cooked capsicum and paneer cubes.Saute for 3 mins.
7. Garnish with Corainder Leaves.
8. Serve Hot with Roti.

Chocolate Boost Shake

Ingredients :

1. Boost - 4 tbsp
2. Milk - 1 Cup
3. Chocolate Sauce- 1 Tbsp
4. Raisins- 1 tbsp
5. Cashewnuts- 3 Nos
6. Almonds- 3 Nos
7. Sugar- 3tsp

How to Cook : 

1. Freeze the milk for 2 hours.
2. After 2 hours,  take the milk outside and keep it for 5 mins
3. After 5 mins , mix the milk, boost, chocolate sauce, sugar and nuts and blend them in a blender.
4. Decorate with Chocolate Sauce.

Note : Adidng 1 scoop Vanilla icecream or banana makes the chocolate shake thick.