Vegetable sprouts salad

Ingredients:

1. Green Gram Whole (Sprouts) 10 gm

2. Bengal gram whole (Sprouts) 10 gm

3. Carrot 10 gm

4. Tomato 10gm

5. Cucumber 10 gm

6. Cabbage 10 gm

7. Spring onion 10 gm

8. Lettuce 10 gm

9. Capsicum 10 gm

10. Lemon 10 gm

11. Coriander leaves 10 gm

12. Salt to taste

13. Chat masala optional

Method:

To make sprouts, soak both the grams separately over night. The next morning tie both these grams in a
muslin cloth for germination and keep them atleast for a day.

Wash the sprouts before using them so that they don’t smell bad.

Now for the salad, chop all the vegetables finely and shred cabbage.

Finally mix all the given ingredients in a bowl to make a salad and garnish it with coriander leaves and
serve.
Naan, roomali roti and Bhature
Maida 250 gm

Baking powder 1 tsp

Dry Yeast 1 tsp (keep yeast mix for 10 mins)

Lukewarm Milk 1 cup

Kalunji and khus khus

Ghee 1 Tsp

Mix yeast in milk and sugar mixture.

Mix baking powder and salt in Maida. Sieve.

Add ghee and mix. Add yeast mixture and knead a soft dough. If needed add water. Knead for 10
minutes. Keep aside to let it rise (Ferment).
Shahi Cauliflower Bhujia
Cauliflower ½ kg, Peas ½ cup, Paneer 100 gm, Tejpatta, Kasoori Methi 1 tsp, fresh masala 1/ tsp,
tamatar 2, white jeera ground 2tsp, coriander powder 1 tsp, ghee 1 tsp, ginger grated 1 tsp, onion 2(if
needed), salt to taste, green coriander, red chilli powder, garam masala to taste.

Method:

Cut cauliflower and rinse.

Rub it with salt (1tsp)

Deep fry till golden brown. Fry paneer.

Boil Peas. Save water for gravy.

Grind tomato ginger and green chilli.

Fry onion mixture in ghee till brown. Add rest of the tomato paste and fry till it leaves oil.

Add little water.

Add all masalas.

Fry little.

Add cauliflower, matar and paneer.

Add water if needed.

Cook on slow flame till gravy thickens. Garnish with coriander.

Chole

Chole/ Garbanzo beans 250 gms

For boiling: Badi elaichi 1-2, Daalchini 1 sm piece, kaali kirch 4-5, aanvwala 2, laung 2, javitri 1 pc, salt to
taste, meetha soda chute bhar (optional)

For gravy: Tomato 150 gm, ginger, hari mirch, corriander leaves, ghee 1 tsp

For chana masala: anardana ground 21/2 tsp, coriander powder 1 tsp, jeera 1 tsp, salt to taste, red chilli
powder ½ tsp, garam masala 1/ tsp (fry all these things on dry tawa. Grind it coarsely to make chana
masala)

Method

Soak beans overnight. Add all the the Masalas for boiling and salt. Pressure cook till tender or for half an
hour.

Grind tomato, ginger and green chilli.

Slic onions thinly/finely.

Drain water from beans and place chanas in a plate.

Add the chana masala (freshly prepared) to chana. Mix it.

Add ghee in kadahi. Fry tomato paste. Add red chilli powder. Add chana. Fry for some time.

Garnish with Onions and tomatoes and green chillies.

Akbari Parantha

1 Katori Aata

1 cup Maida

1 tsp salt

1 katori Milk

Mix salt and flour together. Sieve.

Knead with Milk. Thereafter, knead more with 1 tsp ghee so that it is softer.

Rub with ghee and keep it aside for 10 mins.

Take a ball of dough. Roll out in desired manner. Apply ghee. Sprinkle with Maida. Roll it like cone.

Flatten the roll. Roll it now. Cook it on both sides till brown and crisp.
Paneer a la king
Green Bell pepper: 1

Onion (cut in round shape) : 1

Tomato (cut in round shape) : 1

Curd: ½ cup

Tomatoes medium: 4

Green chilli: 2

Ginger

Turmeric, salt, red chilli powder, garam masala, Fresh garam masala

Grid tomato, GINGER, GREEN CHILLIES.

Add paste in hot ghee. Fry the paste. Add water and mix. Fry till ghee leaves the side.

Add tomato , capsicum and Paneer.

Cover for 5 minutes and cook.

Serve it with fresh cream.

Kashmiri Dum aaloo
Chote aaloo: 10 pcs

Ghee: 1 tsp

Zeera: 1 tsp

Tomato: 250 gms

Ginger, green chilli, onion,

Curd: 1 cup

Haldi, coriander leaves, salt, red chilli powder, fresh masala ½ tsp, saunf ground 1 tsp

Grind tomato, coriander leaves, green chilli and ginger.

Boil potatoes and peel the skin.

Put 1 tsp ghee in kadahi. Add cumin and haldi. Add tomato paste and fry till ghee leaves the pan.

Fry potatoes till brown.

Add potatoes in the gravy and give one boil. Put saunf while serving.
Malai Kofta:
Paneer 250 gm

Aaloo 250 gm

Cornflour 3 tbs

Salt ½ tsp

Red chilli powder ½ tsp

Garam masala ½ tsp

Coriander leaves, green chilli, kismis, jami hui malai, maida

Boil potatoes. Peel.

Mash paneer and aaloo. Add cornflour, coriander, green chilli, salt and red chilli. Mash.

Make small balls. Flatten it. Put some malai and kismis in the center. Form the balls. Deep fry it after
diping it in the batter of cornflour and water.

For the Gravy:

Tomatoes 4, Ginger, green chilli, curd ½ cup, cashew 2 tbsp, mil 1 cup, small elaichi 1, fresh masala ½
tsp, haldi ¼ tsp, ghee 1 tsp, red chilli ½ tsp, salt ¾ tsp, malai 2 tsp, coriander 1/ tsp, coriander leaves,
jeera ½ tsp.

Grind tomato, ginger, green chilli.

Add ghee in kadai and fry.

Fry masala. Add curd and fry.

grind kaju in milk. Add it to masala.

When ghee leave pan add milk and mix. Add 1 cup water. Cook till gravy thickens.

Let it cool.

Add koftas, then add hot gravy before serving. Garnish with malai and coriander leaves.
Stuffed veg tomato curry
Small sized tomatoes (hard): 12

Ginger paste tsp

Red chilli powder: 1 tsp

Ghee: 1 tsp

White jeera powder: 2 tsp

Corriander powder: 1 tsp

Salt to taste

Green coriander

Curd: ¼ cup

Fresh masala: ½ tsp

Tomatoes: 4 for paste

Add ghee in kadahi. Add tomatoes paste. Fry. Add ginger paste and water. Fry till water evaporates. Add
all the masalas. Fry. Add 21/2 cup water. Cook till water is ¾ cup. Gravy is ready

For the stuffing:

Carrot: 1, French beans: 125 gms, peas: ½ cup, potatoes: 2 (boiled), coriander powder ½ tsp, white jeera
1tsp, ginger finely sliced 1 tsp, 2 green chillies chopped, salt.

Chop and Boil all vegetables. Mix them together ightly. Mix masalas. Fill the tomatoes.

Pan Fry tomatoes till little soft. Add the gravy. Serve hot.
Paneer Pasanda

Salt, ginger, tomatoes 4, green chilli, red chilli powder, coriander, coriander powder, curds ½ cup, fresh
masala.

Make gravy as usual.

Paneer 250 gms, ginger paste, green coriander, green chillies, cashew, badam, kismis.

Maida 1tbsp (for batter)

Coarsely grind all the dry fruits.

Cut ¾” to 1” thick paneer pieces. Make a hole in the center. Fill the dry fruits mixture.

Cover it with one small piece of paneer as a cap.

Dip it in thick maida batter. Deep fry it.

Add it to already prepared gravy.

Note: If you d not want to deep fry, pan fry it. Or add paneer pieces as it is.
Paneer Korma
Paneer 250 gms, milk 21/2 cups, tej patta 1, laung 3, ginger paste, ground ginger 1 tsp, green chillies,
salt, white pepper powder ½ tsp, elaichi 3, turmeric ½ tsp, coriander leaves, ghee 1tbsp, tomatoes 250
gms.

Grind laung and elaichi.

Add tejpatta, laung, elaichi, tomato, haldi, ginger in ghee and fry till ghee leaves the sides of the pan.

Add little water.

Add milk. Cook till gravy becomes 1 cup.

Add all the rest of the masalas. Add paneer and cook for 5 minutes.. Give baghara before serving.
Nargisi Kofta
Curd 1 Cup, gnger, tomatoes 5-6, 2 green chillies, red chilli powder 1 tsp, salt 1 tsp, turmeric ¼ tsp,
coriander powder 2 tsp, garam masala 1 tsp, Fresh masala ½ tsp.

Grind tomatoes, ginger and green chillies.

Fry in Ghee for few minutes. Add 1 cup curds. Add all dry masalas. Fry till ghee leaves the sides of the
pan. Add 1 cup water. Cook on slow flame till gravy thickens.

In a serving dish place koftas cut in half. Spread gravy on the top. Garnish with cream and serve.

For the koftas:

½ kg lotus root (bhen, kamal kakdi), sliced ginger, coriander 2 tsp, maida 4 tsp, ghee 2 tbsp, salt ½ tsp,
tomato sauce ½ tsp.

For koftas filling:

Paneer 250 gms, yellow color 1 pinch

Peel lotus root. Grate it. Add salt and 1/2 katori water in pressure cooker. Add grated lotus root. Cook
till one whistle. Cool the mixture.

Heat a pan. Add ghee. Add ginger. Add lotus root mixture, Tomato ketchup (optional) and green
coriander. Mix well. Add maida and cook for 1 minute.

Mash paneer with your hatheli. Add color. Mix well. Make few small rounds.

Apply ghee on your palm. Place some lotus root mixture. Flatten it. PUT PANEER BALLS IN THE CENTER.
Make a kofta ball. Deep fry it after dipping it in thick maida batter.
Navratan Korma
Shimla Mirch 1, aaloo 1, gobi 5-6 florets, French beans 6-7, gajar 1 cup, matar ½ cup, paneer 100 gms,
tamatar 2

For gravy:

Ginger

3-4 tomatoes, green chillies, ½ tsp fresh masala, ½ tsp green coriander, 1 tsp salt, 1 tsp red chilli powder,
½ tsp garam masala, 1 tsp coriander powder, ½ cup curd, 1 cup milk, 2 tsp khus khus, 1 tbsp tomat
sauce, 1 tbsp cream or malai, 8-10 kismis, 1 tbsp Red pomogranet , 1 slice pineapple, 50 gms grapes.

Fry paneer in small pieces .

Chop tomatoes in small pieces.

Boil all the vegetables till they are ¾ done.

Grind tomatoes, ginger, green chillies to fine paste.

Heat oil in pan. Add 1 tbsp ghee. Fry ¾ boiled vegetables. Keep them aside.

Add some more ghee in pan. Add tomato paste, Masalas, curd and fry till the paste leaves the ghee on
sides. Add 1 cup water. Add all the vegetables. Add milk. Cook for 2 to 3 mins.

Chop pineapple in small pieces. Slice grapes in half.

Garnish with the fruits while serving.

Ice Cream
Milk ½ kg

Cornflour 2 tbsp

Sugar ½ katori

Cream 100 gms

Vanilla essence 1-2 drops

Boil milk for 10 minutes. Boil till thickens. Add sugar. Boil.

Add conflour slowly.

Boil till it thickens.

Cool and refrigerate till it’s half set.

Mix the cream and vanilla in half set icecream and beat it.

Set it in fridge.
Pineapple barbarian Ice Cream
Pineapple Icecream

Milk ½ kg

Cornflour 2 tbsp

Sugar ½ katori

Cream 100 gms

Pineapple essence 1-2 drops

Lemon or green color 1-2 drops

Boil milk for 10 minutes. Boil till thickens. Add sugar. Boil.

Add conflour slowly.

Boil till it thickens.

Cool and refrigerate till it’s half set.

Mix the cream and vanilla in half set icecream and beat it.

Add color and pineapple chuncks in it.

Set it in fridge.

Pineapple barbarian:

Pineapple Jelly ½ pack

Water ½ cup

Pineapple syrup 1/8 cup

Pineapple slice 1

Cream 50 gms

Boil ½ cup water. Add jelly in little cold water and mix well. Add this cold mixture in hot water. Add
pineapple syrup

Place the jelly mixture bowl on ice and mix. When it thickens add cream and mix well.
Pineapple jelly:

Pineapple Jelly ½ pack

Boiled water ½ to ¼ cup

Add jelly in boiled water. Mix well and freeze.

To decorate:

First add Jelly, then ice cream and then barbarian and serve.
Butterscotch
Milk ½ kg

Cornflour 2 tbsp

Sugar ½ katori

Cream 40 gms

Brown Sugar 40 gms

White butter 40 gms

Vanilla essence 2-3 drops

Butter scotch sweets

Chopped cashews 1 tsp

Boil milk for 5 minutes

Add white butter and brown sugar. Cook till it melts.

Add cornflour and cook till milk thickens. When milk is cold beat it and keep it to set till it’s half set.

When it’s half set, add vanilla essence and cream. Beat it. Mix cashews and allow it to set in refrigerator.

For butter scotch sweets:

Sugar 2 serving spoon

Water 1 tbsp

Mix both and cook on slow flame.

When sugar dissolves, becomes hard and then melt again acquiring brown color, add it in ice cold water
drop by drop.

Take it out immediately in a dish and tilt the dish slightly.

You can add this in the ice cream.

Triple Sundae
Vanilla Ice cream

For Strawberry jelly: ½ pack strawberry jelly, ¼ cup boiled water

Method: Boil water. Add some sugar. Mix jelly in cold water. Mix jelly mixture in hot water. Mix it till it
thickens. Add in freeze till it sets.

For Pineapple Sauce:

Pineapple Syrup ½ cup

Sugar ½ tsp

Cornflour ½ tsp

Yellow color 1 drop

Pineapple essence 1 drop

Method: Add everything (EXCEPT essence and color) together and boil till everything thickens.

Cool. Add essence and color.

For Strawberry sauce:

Sugar ½ tsp

Cornflour ½ tsp

Red color 1 drop

Strawberry essence 1 drop

Red candy (optional)

Method: Add everything (EXCEPT essence and color) together and boil till everything thickens.

Cool. Add essence and color.

For Chocolate sauce:

Water ½ cup

Milk 2 tsp

Cream 2 tsp
Coco powder ½ tsp

Sugar ½ tbsp

Cornflour 2 tsp or 1 ½ tbsp

Method: Add everything (EXCEPT cream) together and boil till everything thickens.

Cool. Add cream.

To serve add jelly, icecream and sauces in long glass. Top it with cherry

Place wafer on the side.

Spoon test:

Put sauce in spoon WHILE COOKING. Usse ulta karke drop karo. It the last drops remain on spoon, it’s
ready.
Two in One
Milk ½ kg

Cornflour 2 tbsp

Sugar ½ katori

Cream 100 gms

Vanilla essence 1-2 drops

Red color 1- 2 drops

Boil milk for 5- 10 minutes. Add sugar. Boil for 10 minutes. Add cornflour and cook till milk thickens.
When milk is cold beat it and keep it to set till it’s half set.

When it’s half set, Divide in 2 parts.

Add add vanilla essence and half of cream in one part. Add red color or strawberry essence in the 2 nd
part.

In the icetray layer vanilla icecream first. Set it till ¼ done.

Add strawberry layer on top and set it again.

Cassata
Milk ½ kg

Cornflour 2 tbsp

Sugar ½ katori

Cream 125 gms

Vanilla essence 1-2 drops

Red color + strawberry essence 1- 2 drops

green color + Pineapple essence 1- 2 drops

orange color + orange essence 1- 2 drops

cake 1/8th inch thick

broken cashews 1 tbsp

Boil milk for 5- 10 minutes. Add sugar. Boil for 10 minutes. Add cornflour and cook till milk thickens.
When milk is cold beat it and keep it to set till it’s half set.

When it’s half set, Divide in 4 parts.

Add add vanilla essence and half of cream in one part. Add cream, red color or strawberry essence in the
2nd part, cream, pineapple essence and green color in 3 rd part and cream, orange color and orange
essence in 4th part.

Beat each of them separately. First add cake slice layer and top it up with vanill layer. When it is ¼ set or
½ set place 2nd layer, when 2nd layer is half set add 3rd layer and at the eend add 4th layer. When it is ½ set
add cashew pieces on top.

In the icetray layer vanilla icecream first. Set it till ¼ done.

Add strawberry layer on top and set it again.

Tooti fruit
Milk ½ kg

Cornflour 2 tbsp

Sugar ½ katori

Cream 125 gms

orange color + orange essence 1- 2 drops

Fruit candy pieces (jujubs)

Boil milk for 5- 10 minutes. Add sugar. Boil for 10 minutes. Add cornflour and cook till milk thickens.
When milk is cold beat it and keep it to set till it’s half set.

When it’s half set, add vanilla essence and cream in one part Add jujubs. Place it in icetray and set.
Chocolate
Milk ½ cup

Pisi Sugar 2 tsp

Coco powder 2 tbsp

Ghee 1 tsp

Add sugar, milk, coco powder and beat it.

Add ghee and cook it properly till the mixture thickens.

Set it in cubes/ bars.

Nutty Butty icecream
Make vanilla ice cream first. Add ½ tsp coco powder. Add roasted and coarsely chopped cashews,
almonds and walnuts. Set it in refrigerator.

Kesar Pista
Vanilla icecream Half set.

Kesar essence 1-2 drops

Kesar strabds 3-4

Pista essence 1-2 drops

Pista finely chopped.

Cream 100 gms

Add everything in half set vanilla icecream. Beat it well. Set and refrigerate. Garnish the top with pista.

Choconut ice cream

Milk ½ kg

Cornflour 2 tbsp

Sugar ½ katori

Cream 200 gms

Vanilla essence 3-4 drops

Coco powder 2 tbsp

Boil milk for 10 minutes. Boil till thickens. Add sugar. Boil.

Add conflour and coco powder mix slowly.

Boil till it thickens.

Cool and refrigerate till it’s half set.

Mix the cream and vanilla in half set icecream and beat it.
Layer it in ice tray. Top with praline powder when half set. Sprinkle drinking chocolate on top. Set it in
fridge.

Parline powder
Almonds 7-8, sugar 2 tbsp, water 1 tsp

Add all 3 together and cook. When sugar coats the almonds stop the cooking process. Cool. Grind to a
powder.

Mango tute

Milk ½ kg

Cornflour 2 tbsp

Sugar ½ katori

Cream 120 gms

Vanilla essence 1-2 drops

1 big Mango puree or frooti 1 pack

Beat mango puree or frooti with some sugar. Divide it in 2 parts.

Layer 1st part in ice try and set it.

Boil milk for 10 minutes. Boil till thickens. Add sugar. Boil.

Add conflour slowly.

Boil till it thickens.

Cool and refrigerate in another till it’s half set.

Mix the cream and vanilla in half set icecream and beat it.

Set it in tray which has mango puree layer.

When the icecream is half set, add the 2nd part of mango puree layer.

Set it complete.
Chocolate coated coffee icecream
Milk 1 kg

Cornflour 2 tbsp

Sugar ¾ cup

Cream 200 gms

Coffee 1 tsp

Vanilla essence 1-2 drops

Boil milk for 10 minutes. Boil till thickens. Add sugar. Boil.

Add cornflour slowly.

Boil till it thickens.

Cool and mix the coffee and vanilla. Refrigerate till it’s half set.

Mix the cream in half set icecream and beat it.

Set it in fridge.

Drinking Chocolate/ coco powder 100 gms

Milk ½ cup

Sugar 1tbsp

Mix all the ingredients and cook till mixture thickens.

Spread it on the icecream.

Banana split
Banana, orange, pineapple, cherry, grapes, icecream vanilla, tooti fruiti.

Split banana lengthwise. Place it in center. Put 3 different scoops icecream, top with fruits.

You can also put fruits in icecream.

Coconut Thins
Maida 100 gms

Ghee 100 gms

Pisi chini 100 gms

Dalchini powder 1 tsp

Coconut powder 75 gms

Mix Ghee and sugar. Beat till it doubles in volume. Add cinnamon powder and sieved maida. Add
coconut powder. Wrap it in ploythene and freeze it for 15 minutes.

Make 20-25 balls. Flatten them. Place them in a greased baking tray. Sprinkle coconut powder on it.
Bake on 180 degree C for 20-25 miutes.
Melting Moments
Maida 150 gms

Ghee 100 gms

Pisi chini 100 gms

1 part egg yolk (optional)

Vanilla essence 1-2 drops

Cornflakes 25 gms

Cherry 10

Mix fruit jam little

Beat ghee and chini.

Add maida in it.

Mix well and make balls. Dip in cold water and dry with hands.

Roll cornflakes on it. Flatten it and put jam in between. Put cherry.

Bake for 20-25 minutes on 220 degree C.

If you want to add egg, add egg in ghee and sugar mixture and beat.
Naan Khatai
Maida 250 gms

Ghee 125 gms

Boora 125 gms

Meetha soda ½ tsp

Elaichi powder: ¼ tsp

Fresh curds 1 tsp or sour curd ½ tsp

Beat ghee and boora.

Sieve meetha soda and Maida together.

Add maida in beaten ghee mixture.

Mix elaichi powder and curds.

Mix small balls.

Cut each ball from the center and make a cross.

Place in a baking tray and bake for 220 degree for 10 minutes. Thereafter bake at 190 degree for 5
minutes.
Coconut Macaroons
Maida 100 gms

Coconut powder 50 gms

Ghee 50 gms

Sooji 25 gms

Pisi chini 85 gms

Elaichi powder ½ tsp

Meetha soda ¼ tsp

Milk ½ cup

Beat ghee and chini.

Add milk and soda. Beat it.

Add sooji, coconut powder, and elaichi powder.

Apply ghee on baking tray. Spread mixture in baking tray but pouring from spoon.

Bake it in preheated oven at 225 degree c for 20-25 minutes.

Cheese Triangular
Bread 6 pcs

Butter 2 tbsp

Mustard powder ¼ tsp

White sauce 1 cup

Cheese 4 tbsp

Salt to taste

White pepper ¼ tsp

Cut the brown portion of bread.

Roll/ flatten with rolling pin.

Mix butter and mustard powder. Spread it on flattened bread.

Form it like triangle and put toothpick SO THAT IT IS HLLOW FROM INSIDE.

Bake on 220 degree for 1-2 minutes.

Mix cheese, white pepper, salt and white sauce.

Take out bread from the oven. And fill the white sauce mixture in the bread.

Bake for 5 minutes.

White Sauce
Milk ½ cup, butter ½ tbsp, salt ¼ tsp, Black pepper ¼ tsp, cornflour ½ tbsp.

Mix everything and cook on slow flame till it thickens.

Hot Cheese Square
Butter 1 tbsp

Toasted bread piece 6

Paneer or cheese 3 tbsp

Batter 3 tbsp

Vinegar or lime 1 tsp

Baking powder ¼ tsp

Mustard powder ½ tsp

Besan 1-2 tbsp

Green chilli 1-2

Milk 2 tsp

Mix butter, cheese/paneer. Add vinegar, salt and baking powder in this mix. Add mustard powder. Best
it well. Add besan, milk and green cilli. Beat it. Spread this mix on bread. Bake it.
Harvest moon pie
Maida 150 gms

Ghee 60 gms

Salt ¼ tsp

Cold water 2-3 tbsp (for kneading)

Milk 1 tbsp

Vegtables filling

Chukundar little

Carrot 1

Aaloo 1

Tomato 250 gms

Green chilli

Mint leaves few

Salt ½ tsp

Red chilli powder ½ tsp

Garam masala ¼ tsp

Turmeric ¼ tsp

Chop vegetable finely. Cook/ fry all vegetable in ghee till soft. Add mint and tomato and cook for few
more minutes. Add all masalas.

Sieve maida with salt. Add ghee in maida mix. Knead with water.

Roll out big chapatti 2” bigger than the pie dish.

Apply butter/ghee in pie dish. Put all vegetable in the pan. Cover it with the pie dough and press the
sides of the pie dish. Apply egg white or milk on the top.

Bake in preheated oven at 220 degree C for 20-25 minutes.

It is even better if you bake it for 1 hour on 190 degree C.

Turn it upside down on serving.

Salted Biscuits
Maida 100 gms

Ghee 50 gms

Jeera ½ tsp

Baking powder ¼ tsp

Milk ¼ cup

Salt ¼ tsp

Refrigerate the ghee so that it’s hard. Now beat ghee till it’s soft. Add milk little by little. Add baking
powder. Beat it. Add maida, salt and jeera. Knead it properly.

Wrap in cling wrap and keep in fridge for 15 minutes.

Roll dough 1/8” thick.

Cut in shapes as desired. Bake in preheated oven for 20-25 minutes at 180 degree C.
Cake
Milkmade 1 cup

Maida 150 gms

White butter/ghee 100 gms

Baking powder 1 tsp

Meetha soda ¼ tsp

Vanilla essence 1 tsp

Sugar ¼ cup

Milk ½ cup

Beat ghee/white butter and sugar.

Add ½ cup warm milk and 1 tbsp water in milkmaid. Add beated butter/ghee and sugar mix in it.

Seive maida, meetha soda and baking powder. Fold this mixture slowly ad slowly in the ghee mix till
everything is mixed. Beat for 2-3 minutes with hand mixer.

Apply ghee in a baking dish. Maida chidken.

Pour cake mix in the baking tray. Bake for 35 min in preheated oven at 220 degree C.
Egg Cake
Eggs 4

Maida 120 gms

Chini 100 gms

Butter 100 gms

Baking powder 1tsp.

Beat butter and chini till soft and white. Add eggs one by one. And beat till light.

Fold maida and baking powder mix gently.

Bake in preheated oven for 35 – 45 minutes at 220 degree.

Baked Vegetables
Potatoes 6 big

Khoya 100 gms

Boiled peas 50 gms

Coconut powder ½ tsp

Green chillies 1

Salt ½ tsp

Garam Masala ¼ tsp

Red chilli powder (optional and to taste)

boil potatoes in salted water.

Peel and poke it with fork.

Cut potatoes from center.

Scoop out the potatoes from center.

Add all the mixture with scooped potatoes and fill it in potatoes.

Bake at 220 degree C for 15- 20 minutes.

Tomatoes 6 hard and big

Sweet corn 3 tbsp

Green chilli 1

Milk 1 tbsp

Cornflour ½ tsp

Paneer/cheese 1tbsp

Cabbage little

Fry cabbage(sauté). Add 1 tomato, sweet corn and all masalas. Fry.

Scoop the liquid part from tomatoes. Fill the mix in tomato shells.
Top it up with the mixture of milk, cornflour and paneer/cheese.

Bake in preheated oven at 220 degrees C for 10 minutes.

Shimla MirchMake subzi of boiled potatoes. Add 2 tbsp boiled rice. And mix.

Slice shimla kirch in half. Empty it.

Fill the mix. Top with cheese and tomato sauce/ puree and bake for ½ hour in 220 degree.
Bisucits
Ghee/ white butter 100 gms

Pisi chini 100 gms

Wheat flour or maida 150 gms

Milk 2 tbsp

Custard powder 1 tsp

Baking powder ¼ tsp

Vanilla wafers will have 1-2 drops vanilla essence.

Chocolate biscuit : add 2 tbsp coco powder

Coconut biscuit: add 40 gms coconut powder

Pinwheel cookies: rool chocolate wafers roti and vanilla wafers roti. Apply milk on one roti and place
second roti on top of it. Roll it and keep in fridge for 3 hours.

Cut and bake.

Beat ghee and sugar till white. Add 2 tbsp milk gradually.

Fold maida gradually.

Beat it nicely and keep it in fridge for 15-20 minutes.

Roll ¼ inch thick. Cut in any shape desired. Place in a baking try (ghee lagi hui) for 15-20 minutes at 180
degree C.

Checker Biscuit

Take combination of vanilla and chocolate or coconut and chocolate.

Roll the dough lengthwise. Take 2 of vanilla and 2 of chocolate.

Place rolls alternately side by side.

Refrigerate for 3 hours.

Cut the biscuits in round. Roll in sq shape.

Bake for 15-20 minutes at 180 degrees.