CHEESE CAPSICUM COLD SANDWICH

Prep Time  : 15 mins
Cooking Time  : 10 mins
Serve : 2

INGREDIENTS
Bread   -  4 slice
Finely chopped capsicum  -  2 tbsp
Grated processed cheese  -    1 cube
Butter  -   1 cube
Black pepper powder  -  a pinch
Cream  -  2 tbsp
For garnishing
Tomato   -  1
Coriander leaves  -  1 tsp
Pomegranate seeds   -  2 tbsp

METHOD
Mix cream cheese and capsicum together.
Sprinkle some black pepper powder and mix well.
Cut the bread slice into round shape
Spread the butter and now spread cheese capsicum mixture on the top of the bread.
Cover this stuffed slice to other slice..
Garnish with tomato flower,coriander leaves

INSTANT DHOKLA

Prep Time- 10 mins
Cooking time- 10 mins
Serve- 4 to 6

INGREDIENTS
Gram flour/besan   - 1 cup
Semolina      - 1 cup
Yogurt        -  1 cup
Sugar         -         1 tbsp
Salt           -        to taste
Water       -            1 cup
Oil                       2 tbsp
Lemon juice       -  1 tsp
Eno fruit salt     -  1 tsp

For tempering
Black mustard seeds   -  1 tsp
Water                         -  3 tbsp
Green chilly              -  5 - 6
Oil           -  1 tbsp


METHOD
In a bowl mix together gram flour, semolina, yogurt, sugar, salt,  lemon juice, oil and water to make a smooth paste.
Keep aside for 15 minutes.
Add eno fruit salt in the dhokla mixture just before making dhokla and mix well.
Pour the batter in a greased mould  and microwave it for four mins
Heat oil in a pan for tempering and add mustard seeds, green chilly and water
Pour it over the dhokla .

MOOLI LEAVES PARATHA

Prep  Time      : 15 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Mooli or radish leaves   -    250 gms
Wheat floor       -  1  cup
Gram flour       -  1/2 cup                           
Chopped green chilly   - 1
Red chilly powder   - 1/2 tsp
Turmeric powder    -  1/2 tsp
Garam masala    -  1/4 tsp
Asafoetida   -  1/4 tsp
Oil  - 2 tbsp
Salt   -  to taste

METHOD

         Firstly you cut the mooli leaves.
. Heat oil in a pan add asafoetida, mooli leaves, green chilly, garam masala, red chilli powder, turmeric powder. and saute for 3 - 4 mins
Turn off the flame
Take a large bowl add wheat flour ,gram flour,salt amd fried mooli leaves and mix well.
With the help of little water make a dough.
Keep aside for ten mins
 Divide the dough into equal size balls .
Flatten the balls into thick round parathas.
.Grease a pan with little oil and heat on a medium flame.
.Mooli  leaves paratha is ready to eat.
Serve hot

GUJIYA

Prep Time : 50 mins
Cooking Time : 30 mins
Serve : 8

INGREDIENTS
Maida - 500 gms
Khoya - 400 gms
Sugar - 200 gms
Cardamom powder -1/2tsp
Grated coconut -25 gms
Crushed cashewnut -50 gms
Raisins -50 gms
Oil - 50 gms
Ghee - 2 tbsp

METHOD
For the stuffing
Heat the pan add mawa and saute on a medium flame. 
 When its color changes in light brown, switch off the gas.  Add sugar, coconut, raisins, cashew nut and cardamom powder and mix well.
For the covering
 Knead to make a soft and smooth dough with the help of little amount of water.In a bowl, mix maida and ghee
.. Keep aside for 15 minutes.
Divide the dough into equal size balls and roll out each ball into a round puri.

Stuff the mawa filling in it and fold it.'. Heat the oil in a kadai and deep fry these gujiya until golden in colors. 'Put in a gujiya mold and shape it Drain extra oil. Gujiya is ready to eat..

CHEESE MACRONI

Cooking Time : 20 mins
Prep Time : 20 mins
Serves  : 2

INGREDIENTS
Boiled macroni   - 200 gms                                                    
Olive oil  -  3 tbsp
White pepper -  1/2 tsp
Chilly flax  -  1/2 tsp
Chopped garlic-  1 tsp
Salt  - to taste
Grated cheese  -  100 gms
Grated cabbage  -   1 cup
Finely chopped capsicum  -  1 cup

METHOD
Heat olive oil in a pan.
Add chopped garlic and saute for one mins.
Add cabbage,capsicum and saute till crunchy
Add macroni,white pepper and chilly flex and mix well.
Add salt and mix well.
Add grated cheese and mix well
Serve hot.

PETHA PANEER SANDESH

Prep Time : 15 mins
Cooking Time : 10 mins
Serve : 4

INGREDIENTS
Milk     -  5 cup
Lemon juice   -  2 tbsp
Grated petha  -  50 gms
Cardamom powder   -    1/4 tsp
Almonds   -    1 tbsp

METHOD
Boil milk in a heavy bottom vessel.
Once boiled,add the lemon juice and cover the milk.
After few mins milk is fully curdled.
Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 mins.
And hang the cottage cheese / paneer in a muslin cloth for half an hour.
Now we get soft paneer.
We mashed the paneer very well and make a soft and smooth dough.
Heat non stick pan and add paneer/ cottage cheese,grated and cook on a low flame.
When petha  mix well we switch off the gas.
Add cardamom powder and mix well.
Once cooled we knead it and make sandesh.
Press in the center and add almond at the top

MIRCHI PAKORA

Prep Time  : 15 mins
Cooking Time " 25 mins
Serve : 4

INGREDIENTS
Green chilly  -  8
Gram flour  -  1 cup
Rice flour  -  2 tbsp
Red chilly powder  -  1/2 tsp
Baking soda - 1/4 tsp
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Ginger garlic paste  - 1 tsp
Roasted cumin seeds powder - 1/2 tsp
Bread crumbs  -   1 cup
Salt - to taste
Oil - for frying
For stuffing
Boiled n mashed potato  -  1/2 bowl
Chat masala  -  1/4 tsp
Salt - to taste
Red chilly powder - 1/2 tsp

METHOD
Wash and cut the green chilly in a slit.
Remove the seeds.
Take a bowl add boiled n mashed potato,red chilly powder,chat masala and salt and mix well.
Now stuffing is ready.
Take a bowl add gram flour,rice flour,ginger garlic paste,roasted cumin seeds powder,salt,red chilly powder,carom seeds,onion seeds,baking soda and salt and mix well.
With the help of water make a thick batter.
Heat enough oil in a pan.
Dip the stuffed green chilly into the batter and  coat with breadcrumbs  anddeep fry in hot oil until golden n crispy.
Serve hot with tea.