Butter Cookies:

6cups all purpose flour (maida), 3 teaspoons baking powder , 1 teaspoon salt , 2 cup white sugar , 2 cup butter or margarine, 2 egg , 6 tablespoons cream , 2 teaspoon vanilla extract 1. 2. 3. 4. 5. 6. 7. 8. Sift flour, baking powder, salt and sugar together. Mix well. Add the butter. Add egg, cream and vanilla extract thoroughly. Wrap this dough into a foil and refrigerate for at least 24 hrs. Reheat the oven for 400 degrees. Now roll the dough into a crust which is 1/4 to 1/8 thick. Now with the help of a cookie cutter cut the cookies. Lastly place them on a greased tray and bake them at 200 degrees Celsius for 5 - 8 minutes.

Sago cutlets:
2 cup sago (sabudana),2 medium sized boiled potatoes,1 medium sized raw grated potato,4-5 green chilies, 1 small piece ginger (optional),1/2 cup coriander leaves,,1/2 cup peanut powder,,2 teaspoon cumin seeds (jeera),1 teaspoon lemon juice (optional),2-3 teaspoon sugar (optional) ,salt to taste,3-4 cups oil or clarified butter (ghee) for frying. 1. Soak sago in water for 1 hour. 2. Drain off all the water and keep it aside for half an hour to one hour 3. (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water). 4. Mash the boiled potatoes. 5. Make a paste of ginger and chillies in a grinder. 6. Now combine the sago, ginger-chillies paste, grated and mashed potatoes, coriander leaves, peanut powder, cumin seeds, sugar, and lemon juice. 7. Mix it properly using a little bit of water. 8. Make small balls of the mixture and flatten them. 9. Heat some oil or clarified butter (ghee) in a pan. 10. Fry the cutlets (wadas) till golden brown.

Stuffed Bananas:
6 ripe, peeled bananas , cup sugar , cup fresh coconut ,1 green cardamom , cup clarified butter (ghee) for frying 1. Cut banana into 3-inch pieces. 2. Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens. 3. Slit each banana half way in the middle, and fill in coconut mixture.

4. Hold together with a toothpick. Fry in clarified butter (ghee) over medium flame till golden brown

Kachori
500 grams all-purpose flour (maida) , 150 grams green grams dal,4 tablespoon green chili paste, 3 tablespoon sugar,3 tablespoon garam masala ,2 tablespoon dry raw mango powder, 6 tablespoon fennel seeds ,Salt to taste , tablespoon raisins ,1 teaspoon turmeric (haldi) powder, 2 cups oil

1. Shift the all-purpose flour. 2. Heat water in a pot in another pot heat 4 tablespoon oil. 3. Add salt in the flour. 4. Now add a little water and a little oil, repeat the knead the flour. 5. Cover with wet cloth and keep for 1 hour. 6. Soak green grams dal for 3 hours in water. 7. In a pot boil the dal with a little salt to half. 8. In a frying pancake take oil and heat. 9. Mix dal and stir. 10. Add -green chili paste, sugar, garam masala, raw mango powder, fennel seeds, raisins and turmeric (haldi) powder. Mix well. 11. Divide the flour into equal parts. 12. Roll out a puri and fill the masala. 13. Cover and make like a ball. 14. Fry in deep oil.

Masala Dosa
2 cup Par Boiled rice 2 cup Raw rice 1 cup Udad Dal 1 teaspoon Fenugreek (methi) seeds 2 teaspoon ghee 1 teaspoon oil Potato curry

1. 2. 3. 4. 5.

Soak the above ingredients in water for about 2-3 hours. Then grind in a blender (with adding water in steps) into a very fine flour. Add salt and keep it aside (to get sour)for 12 hours. Heat the pan and spread a drop of oil on it. When the pan is fully heated, take some flour and spread it on the pan into a round shape. 6. Pour clarified butter (ghee) on the edges. 7. Turn it over so that both sides are cooked well. 8. When it is almost cooked spread a teaspoon of coconut chutney over it.

9. Place some potato curry and roll the dosa on both sides and move it to a plate.

Peanut Pakodi Recipe

1 cup Peanut (Moong Phali) 1/4 cup Bengal Gram Flour (besan) 2 tablespoon Rice Flour (Chawal ka Atta) 1 1/2 teaspoon Red Chili Powder 1/4 teaspoon Cumin (jeera) seeds crushed 1 tablespoon Oil 1 pinch Citric Acid Salt to taste 1/4 cup Water Oil to deep fry

1. 2. 3. 4. 5. 6. 7. 8.

Mix all ingredients well except peanuts. Add to peanuts, cover them evenly with mixture. Heat up oil in a frying pan. Drop a lump full of the coated nuts in hot oil. Fry on medium heat, till light brown. Drain and put on an absorbent paper to soak excess oil. Separate any nuts stuck together. When cool, store in airtight containers. Serve hot.

Pesarattu
kilogram Green gram (moong dal) 1 small piece ginger 15 green chillies 4 onions Salt to taste 1. Soak Green gram Moong Dhal for 2 hours. 2. Grind green gram (moong dal) with some salt in a blender (with adding water in steps) into a bit coarse flour. Cut Ginger, Green chillies and 3. Onions into very small pieces. 4. Heat the pan and spread a drop of oil on it. 5. When the pan is fully heated, take some flour and spread it on the pan into a round shape. 6. Turn it over and spread the finely choped pieces of ,chillies and onions all over it. 7. When both sides are cooked well, turn it on to a plate. 8. No side dish is necessary. 9. You can also serve with Upma on it .

Plain Rice Dosa (Kal Dosa)

1 Cup boiled rice 1Cup raw rice cup coconut milk Salt to taste

1. 2. 3. 4.

Mix par boiled rice : raw rice in the ratiio 1:1 and soak for 4 hours. Grind into a fine and very thick batter. Add coconut milk to make the flour more thin. Add salt and make dosas as described in masala dosa

Potato Dahiwada Recipe

2 green chilies chopped 3 tablespoon chopped coriander (dhania) leaves 6 potatoes 1 1/2 teaspoon garam masala powder 2 teaspoon cumin (jeera) powder salt to taste 4 bread slices 1/2 teaspoon black salt 1 teaspoon chat masala powder 1/2 kilogram curd (dahi) 2 teaspoon red chili powder 2 cups oil to fry

1. Boil and mash the potatoes. 2. Spice up with salt,1 teaspoon red chili, 1teaspoon jeera powder,1teaspoon garam masla,1 teaspoon chaat masala powder, 2 tablespoon green coriander (dhania) leaves, green chilies and mix well. 3. Take the bread slices and cut them in a round shape, with a help of a mould . 4. Apply little water on the round bread slices, just enough water to let the potato mixture to stick to the bread slices. 5. Take approximately 2 tablespoon potato mixture and spread on the round slices evenly. 6. Make it smooth. Heat up the oil for frying and fry the rounds till golden brown. 7. Take off on a paper towel to get off excess oil. Let them cool. 8. Mean while cream the curds (dahi) and spice up it with common salt and black salt. 9. When the rounds are cool assemble them in a dish and pour out the curd on it. 10. Spice up it with red chili, jeera powder, garam masala, coriander (dhania) leaves and green chilies. 11. Serve with sweet tamarind chutney

Rava dosa

3 cups rava, 1 cup rice flour, 5 green chillies 1 chopped onion 3 curry leaves, 1 teaspoon cumin (jeera) seeds 1. Slightly roast rawa in a dry pan. 2. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. 3. Add chopped green chillies, chopped onions, curry leaves, cumin (jeera) seeds(jeera) 4. Make dosas as described in dosa.

Rice Dosai
1 cup white rice Salt to taste 2 cup water 4 tablespoon jaggery 4 tablespoon grated coconut teaspoon oil per dosa

1. Soak the rice in water for about an hour. 2. Drain the water. Grind the rice with salt, adding 1 1/2 cups of water. The rice should be very finely ground (grind for about 5 minutes in the mixer). 3. Transfer this rice mixture into a vessel & add 1 more cup of water to it. 4. Don't be alarmed that the batter is so watery. It HAS to be very watery so that the dosais come out thin & crisp. 5. Heat non-stick dosai tava till it is very hot. Sprinkle some vegetable oil (1/2 teaspoon). 6. Using a spoon (the usual one which is used to spread dosai), just "sprinkle" the batter on the hot tava unevenly. Do NOT use the back of the spoon to spread out the batter as is usually done. 7. Leave it to cook for about 2 minutes (or till it is crisp) and using a laddle, remove the dosai. 8. With this quantity, you can make upto 10 dosais.This is taken along with sweet side dish.

Stuffed Aloo Tikki

4 3 3 1 4 1/2 large tablespoon tablespoon cup medium coriander green bread potatoes raisins (dhania) (aloo) (kishmish) onions leaves chilies crumbs

3 salt oil (tel) to fry

teaspoon (namak)

oil to

(tel) taste

1. 2. 3. 4. 5. 6. 7.

Peel and cut the onions finely. Wash and finely cut the green chilies. Clean, wash and finely cut the coriander (dhania) leaves. Boil the potatoes. Peel and grate to mash thoroughly. Heat up a little oil in a pan, mix in onion and stir fry until soft. Mix in sauted onion, cut coriander (dhania) leaves, cut green chilies, salt and bread crumbs to the mashed potatoes and mix well. 8. Divide into eight equal portions. 9. Stuff each portion with cut raisins, make balls and flatten them. 10. Heat up a griddle and shallow fry the tikkis with a little oil until light golden brown on both sides. Serve hot with tamarind and green chutney.

Tomato dosa
1 cup raw rice 1 cup par boiled rice cup split black gram (split black grams (urad)dal ) 1 teaspoon yellow pigeon peas (toor dal) 1 teaspoon chickpeas (chana dal) 1. Soak the above in water for at least 4 hours. 2. Grind 2 large tomatoes into a watery liquid. 3. Grind the soaked ingredients using the tomato liquid insdtead of water into a very fine paste 4. Make the dosas as described in dosai. 5. The side dish for this is coconut chutney, and sambar.

Uthappam
4 cups Par boiled rice cup Split black gram (split black grams (urad)dal) 2 teaspoon fenugreek (methi) seeds

1. 2. 3. 4.

Soak the above in water for about 4 - 5 hours and grind into a fine flour. Leave it for about 8 hours to become sour. Heat a dosa tawa and spread a teaspoon of oil over it. When it becomes hot enough, place a laddle of flour and spread on it(it should be thick than a normal dosa). 5. When it is cokked on one side, turn over, add a teaspoon of oil all over its edge and remove when fully cooked.

6. Side dish -Sambar, curd.

Vella Dosai
1 cup Wheat flour 1 cup Jaggery cup Rice Flour cup All Purpose flour{Maida} 3 teaspoons Cream of rice{Rava cup Coconut finely chopped 2 Cardamom (elaichi) powdered 2 teaspoons Clarified butter (ghee)per dosai

1. 2. 3. 4.

Melt jaggery in 2 cups of boiling water and let it cool. Mix all dry ingredients with the melted jaggery, and make a fine batter. Method to make Vella Dosai: (Similar to making dosai's/Pan cakes) Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 teaspoon of clarified butter (ghee) around it. 5. Let it cook on this side for a few minutes, and then turn over to the other side, and put 1 teaspoon of clarified butter (ghee) around it. 6. Wait till the dosai turns brown.

Vellai appam
1 cup raw rice 1 tablespoon split black gram (split black grams (urad)dal ) Salt to taste

1. 2. 3. 4.

Soak the above for 2 hours and grind them very nicely. Add a cup of grated coconut or coconut milk to this flour. Add teaspoon salt. Make appam using this flour as in the procedure for kuzhi appam.

Aloo paratha
Wheat flour - 3 cups 2. Water - 1 cup 3. Salt - a pinch 4. Oil - 1 tsp 5. Some flour - for dusting 1. Potatoes - 2 2. Onion - 1 finely chopped 3. Green chillies - 1or2 4. Garam masala - to taste 5. Coriander leaves - few (finely chopped) 6. Salt - to taste

Take a bowl and mix the flour,salt oil and water and make a dough. Cover the dough and keep it restly for 30 mins.

Stuffing preparation:
Boil the potatoes, peel the skin and mash nicely with your hands and keep aside. Now add all the remaining stuffing ingredients to the mashed potatoes and mix well.

Rolling alu parathas:

Divide the dough and stuffing mixture into small and equal size balls. Take one dough ball and roll out into a small poori. Place the stuffing ball in the centre of the poori and close it from all sides. Gently pat the stuffed puri in the palms. Apply some flour on both sides and roll it gently into a paratha.

Aloo ka paratha preparation:

Now Allow Turn Drizzle Finally take one the the side aloo some your easy tava to and cook to preheat.Place when the the other on tasty aloo the color side each paratha rolled parata into on the tava. brown. same. flip. to serve. changes and light the and ready

parata

repeat side is

ghee and

Serve hot with pickle or raita .

IDLY
Idly rice - 4 cups 2.Urad dal - 1 cup 3.Fenugreek - 1 tsp Soak the rice and dal separately for 8 hours. Mix fenugreek with dal. First grind dal and then grind rice smoothly. Then add salt and mix the batter thoroughly with your hands and keep closed in a dark place for 10 hours and let it ferment. Then lightly mix the fluffed batter gently.

Now add a pinch of baking soda and little amount of water. Now grease idly mould with some oil and pour the batter in the moulds and steam in idly cooker for 7 to 10 mins. Then switch off the stove and remove the moulds from cooker and leave them alone for another 10 mins. Now dip a spoon in cold water and run it around the idles in the mould and flip them out using a spoon. Serve with chutney and sambar.

DOSA
1. Par boiled rice -3 cups 2. Urad dal - 1 cup 3. Fenugreek or methi seeds -1 tsp Soak the rice and dal separately for 8 hours. Fenugreek to be added with dal. Grind dal and par boiled rice smoothly(separetely). Add salt and mix the batters thoroughly (preferably in hand) and keep the mixed batter for 10 hours for fermentation. Mix the fluffed batter gently with little amount of water to make batter flow gently. Now heat the pan (tawa) and spread a ladle full of batter into circular motion to make thin dosa. Sprinkle cooking oil or ghee. Cook both sides until turn golden brown. Coconut chutney and sambar is very good combination for dosa.

BUTTER NAAN
1. Dry yeast 1 tsp 2. All purpose flour 3 cups 3. Warm water 1 cup 4. Sugar 1 tsp 5. Ghee 5 tbsp 6. Yoghurt 4 tbsp 7. Onion seeds 3 tsp 8. Salt to taste Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave it 10 minutes. Keep it aside. Mix the flour and salt into a large mixing bowl. Now add the yeast mixture, ghee and yogurt. Mix all into a soft dough and knead about 15 mins. Grease a large bowl with a few drops of cooking oil and put the dough in it and cover with a clean cloth and allow resting for about an hour till it doubles in size. Punch down and knead again and let it stand for another hour. Divide the dough into equal size and roll between your palms. Pre heat oven to 450 F.Now take a round shape ball and roll out into a round shape

with your hands. Naan is not rolled out with rolling pin. Instead, it is rolled out by hand to a round, oval or triangular shape. The thickness of Naan is about inch. Brush the top of the rolled Naan with melted Ghee. Grease a baking sheet. Put the Naan on the baking sheet. Bake for 7 to 8 minutes.

NORTH INDIAN DISHES

Gobi Manchurian

1 pcs: Cauliflower (medium, clean and broken into big florettes) flour 3 tsp: Cornflour 1 small bunch: Spring onion (finely chopped)

1/4 cup: Plain

2 tsp: Ginger (finely chopped) 1/4 tsp: Red chilli powder 2 no: Red chillies (dry)

1 tsp: Garlic (finely chopped)

1 tsp: Milk

3 tsp: Oil

1-1/2 cup: Water

Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice. Variations: o Dry Manchurian can be made by omitting the gravy. o Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage. o Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes. o Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.

Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball. Fry as above and proceed as above.

Romaali Roti

11/2 cup: Whole Wheat Flour (Atta) 50 gm: Maida tsp: Baking powder 2 tbsp: Oil Water to knead Mix wheat flour, maida, salt and baking powder and sieve them together. Pour oil in the flour and add water bit by bit and make a smooth and elastic dough and set aside covered with moist muslin cloth for 1/2 an hour. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue). Heat an inverted griddle (tawa). Place the roti carefully over it and cook till done. Fold it like a handkerchief. Serve hot with hot vegetables.

Paav Bhaaji

2 cup: Mixed vegetables chopped fine 1 cup: Potatoes-chopped fine 1 cup: Onions-grated 1 tsp: Chopped cloves of garlic-ground together 1 tsp: Chopped ginger 1 cup: Tomato-grated cup: Tomato puree Green chillies-chopped to taste 2 tsp: Cumin seeds tsp: Turmeric 1 tsp: Pav bhaji masala tsp: Powdered red pepper 1 tbsp: Salt 6 pcs: Pav breads 6 tbsp: Butter for the bread cup: Oil Heat oil and add cumin seeds, then the onion paste and saut till brown and fat separates. Add the mixed vegetables and potatoes and saut first over high heat, then over low, till cooked through. Add tomatoes and puree, green chillies, turmeric, salt, pav bhaji masala and red pepper and continue cooking till the fat separates. Keep mashing the vegetables with the stirrer as it cooks. To serve, heat some butter, slit the bread horizontally and fry in the butter till brown. Serve with the vegetables.

Egg Kababs
4 Eggs : hard-boiled 2 tsp. : Besan(gramflour)

1 onion(small) : finely chopped 1 Egg: (white only) 1 tbsp. : pudina(mint) leaves , finely chopped 1 tbsp. : Hara Dhania(green coriander) leaves, finely chopped. 2 Hari mirch : (green chillis), finely chopped 1/4 tsp. : chilli powder. 1/2 tsp. : black pepper powder salt to taste Oil for frying METHOD Grate the hard boiled eggs finely. Combine with all other ingredients except oil. Mix well and Knead into smooth dough. divide mixture into 10-12 equal portions. Shape each portion into medallions(flat round cutlets) and keep aside. Heat Oil in kadai/pan and fry kababs, few at a time untill crisp and golden brown. Serve hot, garnished by onion rings and accompanied by mint

Boiled eggs in Tomato Sauce

4 boiled eggs 1 tbsp black pepper salt to taste For sauce: 1 tomato juice chilly powder to taste salt to taste tomato ketchup 1tbsp Fresh Coriander Leaves METHOD Shell the eggs and then remove the yolk by just cutting the top of the eggs white. To the yolk add black pepper salt to taste and then refill the yolk back inside the white covering seal the top of it by a toothpick. Now prepare the sauce by adding the tomato juice, chilly powder, salt and tomato ketchup and the Fresh Coriander Leaves. Heat it in a vessel. Then in the dish keep the eggs and add the sauce from above Garnish it with Coriander leaves. Serve hot.

Mysore Bondam
3 cups rice flour 2 onions, finely chopped 2 green chillies, chopped finely Few leaves of curry leaves

1 tsp cumin seeds 2 cups curd, sour Salt to taste Oil for frying 1. Take a bowl and mix onions, green chillies, cumin seeds, curry leaves and salt and add water to make a thick dough. Mix all ingredients thoroughly and make small balls out of it. 3. Heat oil in a pan. Take the balls into your palm and flatten them like vada and slowly place them into hot oil and fry until golden brown and crispy. 4. Take out them on tissue paper and press them. Drain the oil. Serve hot with coconut or green chutney.

Another type:
1 tbsp coconut pices 1/2 tsp cooking soda 1 tsp cumin seeds 1 tsp ginger chopped 3 number green chillis 1 cup maida to fry to fry oil 1/4 cup rice flour to taste salt 1 cup water 1 cup yoghurt(curd) Mix curd and water keep it a side. Take a bowl add maida,rice flour,salt,soda mix well then add buttermilk make it into a vada batter consistancy. Now add cumin seeds,coconut pices finely chopped, green chillis chopped mix well keep a side for 1 hr. Heat oil to fry, make into small round bondas and put in to the oil, cook in a very slow flame. Remove once it is golden brown colour. Serve it with coconut chutney

Cauliflower 65
250 gms cauliflower floretes 1.5 tbsp plain all purpose flour 1.5 tbsp besan 1 tbsp garlic-ginger paste 2 pinches of china salt ( ajinomoto) salt 1/2 tsp red chilli powder Pinch of red color

For seasoning: 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1 onion chopped 3 green chillies Few curry leaves Take the florettes in a bowl and add hot water mixed with 1 tsp salt for 30 mins. 2. Prepare batter by mixing besan flour, all purpose flour, salt, ginger garlic paste, chili powder, china salt, red color and make a fine batter with required quantity of water. 3. Add the floretes to this mixture. 4. Deep fry the florettes in oil. 5. Heat 2 tbsp of oil in another pan. Season with mustard seeds, cumin seeds, curry leaves, chopped green chilies, onions and fry for a minute. 6. Now add the fried cauliflower pieces to the seasoning mixture and mix well. Serve hot.

Potato Rolls
1 cup all purpose flour 1/2 cup fine rawa 1/2 kg potatoes 3 tbsp finely cut onions 2 tsps chopped coriander leaves 1 tbsp ginger garlic paste 3 green chillies 1/2 tsp turmeric powder 1 tbsp red chilli powder Salt to taste Oil for frying 1. Cook the potatoes and mash coarsely. 2. Mix all purpose flour, rawa, 4 tsp oil and 1/2 tsp salt in a dish and make a smooth dough. 3. Add all other ingredients to mashed potatoes and mix well. 4. Take the dough and make medium sized balls & rollouts like chappathis and place the filling lengthwise on that at one corner leaving little gap behind, gently roll from that corner to other end. 5. Seal with maida paste at that end & sides of the roll & deep fry till crisp & golden brown. Serve hot with Tomato Ketchup.

Bread Dosa
4 cups bread pieces 4 cups butter milk 2 cups wheat rava 2 cups all purpose flour 4 cups shahjeera 2 tsp cooking soda 2 tsp sugar Salt as required Oil 1 cup 1. Add cooking soda in 4 tsp of hot water and mix well. 2. Now add sugar to that and put aside until it comes up. 3. Take bread pieces, wheat rava, all purpose flour, shahjeera, salt, sugar and cooking soda mixture in a bowl and mix well with buttermilk and put aside for 6 -7 hours. 4. Heat a pan and put ladderful of dosa dough on it, spread and cook for 3-4 minutes with closed lid. Serve hot with any chutney.

Bread Upma
1 full bread 8 green chillies, chopped 2 onions, chopped 1 tsp mustard seeds 1 string curry leaves Salt and sugar 3 cups water 1 tbsp blackgramdal 3 tbsp ghee Few coriander leaves, chopped

1. Heat ghee in a pan and add mustard seeds. When it splutter add black gramdal, chopped onions, green chillies and curry leaves. 2. Make bgead slices into very small pieces and add to the ghee and fry for 2-3 minutes then add sugar and salt. 3. Add water and stir. Cover and simmer for 5 minutes in a low flame. Remove and garnish with coriander leaves.

Vegetable Puff
10 number All Vegetables 1 tsp Chaat Masala 1 bunch coriander freshly chopped 1 tsp coriander powder 1 tsp cumin seed 1 tsp Ginger Garic Paste 1 small lemon 1 tsp Oil 1 number puff sheets 1 tsp red chill powder as per taste salt 1 pinch Turmeric Powder 1. Take all type of vegetables cut into small pieces boil till bit and keep it a side. 2. take a Pan add oil to it then add cumin seeds,turmeric,ginger garlic paste,salt,red chillie powder,saute them then add all vegetables,corainder powder,coriander leaves mix them then add chaat masala,lastly add lemon juice mix well once it is done transfer it to a plate let it cool down. 3. Take Puff Sheets make it into different shapes add stuffing into it, add little water to the edges and close the puff keep it in the fridge for 5 min. 4.Pre heat the oven at 450fand keep it for 10 min.

Veg-Manchurian
1 tsp ajinamoto 30 grams beans 1 cup boiled rice 100 grams cabbage 2 number capsicum pepper 150 grams carrots 50 grams cauliflower 2 piece celery 3 tbsp chilli paste 3 piece choppe gr chillies 30 grams chopped garlic 3 tbsp corn flour 1 large ginger 1 to fry oil 2 number onion 2 tsp pepper pdr 1 to taste salt 2 tbsp seasame oil 4 tbsp soya sauce 1 springs spring onion 1 tsp sugar 3 tbsp sweet and sour sauce Boil /steam finely chopped minced vegetables and bind with some corn flour and rice with all shown spices and make small lumps the size of a ping pong ball. roll in corn flour and deep fry make sauce as shown add cumin ,2 tbsp chopped garlic ,1 tbs chopped ginger and chopped onion add soya sauce,pepper,chilli paste,spring onion ,ajinamot sweet sauce or sugar stock and cook thicken with cornflour mixture adding very little at a time add fried dumpling or cauliflower Serve hot with noodles or rice.