Anday ki karahi

Ingredients
Onion 1 large chopped
Eggs 6 beaten
Oil ½ cup
Potatoes 2 peeled, cubed and boiled
Ginger garlic 1 tbsp
Tomatoes 4 chopperized
Salt 1 tsp
Chili powder 1 tsp heaped
Allspice ½ tsp
Coriander leaves 2 tbsp
Green chilies 2 chopped
Coriander powder 1 tsp
Cumin powder 1 tsp
Turmeric ¼ tsp
Kasori methi 1 tsp heaped
Method
Heat oil add chopped onion fry till soft and transparent add in chopperized tomatoes with ginger garlic paste, salt, turmeric, chili powder, coriander and cumin. Fry well and add 6 whole eggs, let them set and then mix the whites very gently, do not mash. Add boiled cubed potato, lastly add kasori methi, allspice, green chilies and coriander leaves. Leave it on dum for 10 minutes. Serve with nan.

Chicken Jalfrezi Paratha

INGREDIENTS

Chicken Boneless 300g
Capsicum (cut in large cubes) 1 large
Tomato (cut in large cubes) 3 pcs
Onion (cut in large cubes) 1 large
Cooking Oil 8 tbsp
Yogurt (whipped) ½ cup
Tomato paste ½ cup
Salt 1 tbsp
Ginger (sliced) 2 tbsp
Green Chili (sliced) 3 pcs
And Bake Parlor Macaroni, Bake Parlor Masala Mix Sachet (inside the pack)
INGREDIENTS FOR PARATHA

White Flour ½ kg
Ghee 2 tbsp
Salt 1 tsp
Sugar 1 tbsp
Luke warm water to knead

METHOD
Cook chicken breast with ½ cup water and jalfrezi spice mix. Remove cool and chop coarsely. Chop together onion, coriander, mint and green chilies, mix in the chicken, make 6 to 8 balls from the dough, ¼ plate size, spread with ghee, sprinkle flour, roll like Swiss roll, make into paeda again, roll to dinner plate size, fill filling in 1 roti, spread with 2nd roti on top, seal well, fry on tawa, adding ghee till crisp and golden, serve with raita.

Nan Channay

INGREDIENTS FOR CHANNAY

Chick Peas 250 gm soaked overnight with 1 tsp soda bi-carbonate
Red Lentil half cup
Gram Lentil handful
Chili Powder 1 ½ tsp
Salt 1 tsp
Black Pepper Powder ½ tsp
White Cumin (roasted and crushed) 1 tbsp heaped
All Spices ½ tsp
Oil ½ cup

INGREDIENTS FOR NAN
Flour 4 cups
Onion Seeds 1 tsp
Baking Powder 1 tbsp leveled
Soda Bi-carbonate ¼ tsp
Egg 1
Salt 1 tsp
Caster Sugar 1 tbsp
Yogurt 1 cup
Oil ¼ cup
Luke Warm water to knead
Sesame Seeds 1 tbsp

METHOD FOR NAN
Sieve flour, baking powder and soda. Add in all the rest and knead to smooth soft dough. Leave it covered for 1 hour in a greased bowl. Grease baking tray well. Knead the dough once again. Make into 4 to 6 balls; roll in to quarter plate size, spread into a well greased oven tray. Brush with milk, sprinkle sesame seeds. Bake in a preheated oven in 200 degree C for 15 minutes, remove from oven, and cover immediately with napkin.

METHOD FOR CHANNAY
Soak chick peas over night with 1 tsp soda bi-carbonate, next morning boil them with red lentil, gram lentil, salt, chili powder and keep stirring till all tender. Add in oil, black pepper, cumin, allspice and cook till right consistency. Serve with boiled eggs and nan.

Chicken keema kulcha

Ingredients for kulcha
Flour 2 cups
Yogurt 2 tbsp
Sugar 1 tsp
Salt ½ tsp
Milk 2 tbsp
Soda by carb ½ tsp
Water as required
Method
Knead altogether, leave to rise for 1 hour, make into 4 to 5 balls and again leave to rise.
Ingredients for filling
Chicken mince 300 gm
Onion chopped 1
Coriander leaves 2 tbsp
Green chilies 4
Salt 1 tsp leveled
Black pepper ½ tsp
Allspice ½ tsp
Crushed red pepper ½ tsp
Method for mince
Heat 2 tbsp oil fry chopped onion for 2 minutes, add in all the rest, cover and cook till done, remove and cool. Roll the balls into saucer size, fill with stuffing, again form into a ball, sprinkle flour on table, roll into a quarter plate size, put on a greased oven tray, bake on no. 4 for 10 to 12 minutes, remove brush with ghee, serve hot.

Crispy Paratha

Ingredients
Flour 4 cups
Water 1 cup or as required
Salt 1 tsp
Sugar 1 tbsp
Oil 2 tbsp
Ingredients for filling
Melted ghee 4 tbsp
Flour 4 tbsp
Egg white 1
Method
Sieve flour add salt and sugar make a hollow in centre, knead with water, apply oil, cover with a wet napkin, leave it for 30 minutes then make 8 balls from dough, spread 1 ball a little apply prepared filling, re roll and form into a square. Then again into a ball, apply oil on each paera, cover again, leave it for 30 minutes, make thin parathas, make a hole in centre, deep fry paratha in hot ghee.

Warqi paratha

Ingredients
Flour 2 cups
Sugar 1 tsp
Semolina 4 tbsp
Soda pinch
Egg 1
Oil 2 tbsp
Salt ¼ tsp
Milk ½ cup
Water as required
Method
In a bowl add 2 cups flour, 1 tsp sugar, 4 tbsp semolina, ¼ tsp salt, pinch of soda, 1 egg, 2 tbsp oil, ½ cup milk and ¼ tsp salt. Mix all well; knead adding water as required, leave it covered for 1 hour. Now make 8 balls of the dough roll to a saucer size apply ghee, sprinkle rice flour in between and keep putting top of each other, roll to a large round again spread with ghee roll like a Swiss roll, cut into balls , press lightly and roll to a quarter plate size, shallow fry.

CHICKEN FAJITA OMELETTE

INGREDIENTS:
Chicken Breast (pieces) 1
Chopped Onions 2
Chopped Capsicums 2 tbsp
Mushroom Slices 2
Chopped Tomatoes 2
Salt ½ tsp
Crushed Red Chilies ½ tsp
Eggs 3
Salsa (for serving) 2 tbsp
Sour Cream 2 tbsp
METHOD:
First beat 3 eggs properly.
Now add ½ tsp salt, ½ crushed red chilies and 2 tbsp sour cream.
Now in a frying pan, heat 3 tbsp oil and add beaten eggs in it and let it cook from one side.
Now spread 2 chopped onions, 2 tbsp crushed capsicums, 2 mushroom slices, 2 chopped tomatoes, 2 tbsp shredded cheddar cheese on it. Now fold it and serve it with the toasts.

Khameeri paratha

Ingredients
Flour 2 ½ cups
Yeast 1 tsp heaped
Salt ½ tsp
Sugar 1 tbsp
Oil ¼ cup
Method
Put Flour 2 ½ cups, Yeast 1 tsp heaped, Salt ½ tsp, Sugar 1 tbsp, Oil ¼ cup in a bowl and knead into soft dough. Leave it covered for 1 hour, make into parathas and shallow fry adding little ghee, serve with kofta palak.

Mooli paratha

Ingredients for filling
White mooli grated 250 gm and boil for 5 minutes discard water
Salt 1 tsp
Chopped onion 1
White cumin whole 1 tsp
Crushed red pepper 1 tsp
Coriander 2 tbsp
Green chilies chopped 2
Mustard seeds ½ tsp
Oil 2 tbsp
Ghee for frying
Ingredients for dough
Flour 2 cups
Wheat flour 1 cup
Salt 1 tsp
Ghee /oil 2 tbsp
Water to make dough
Method for filling
Heat oil fry onion add cumin seeds, crushed red pepper, salt and boiled and grated mooli, fry well, mix with coriander seeds and green chilies.
Method for paratha
Mix both the flour with salt and oil, make into a dough with water, keep for 30 minutes, divide the dough, make into balls, roll out into 5 to 6 inches round, put 3 to 4 tbsp filling in center and fold the edge up over the filling pressing them together to seal the mixture, roll out again to make a circle, heat tawa, fry paratha adding ghee until light golden, serve immediately with any raita.

Aalu paratha

Ingredients for dough
Flour 2 cups
Wheat flour 1 cup
Salt 1 tsp
Ghee /oil 2 tbsp
Water to make dough
Ingredients for filling
Potatoes boiled and coarsely mashed 250 gm
Lemon juice 1 tbsp
White cumin whole 1 tsp
Chopped coriander 2 tbsp
Chopped green chilies 2
Mint leaves 1 tbsp chopped
Red chili crushed 1 tsp
Method
Boil and coarsely crush potatoes mix with all the ingredients Lemon juice 1 tbsp, White cumin whole 1 tsp, Chopped coriander 2 tbsp, Chopped green chilies 2, Mint leaves 1 tbsp chopped, Red chili crushed 1 tsp, keep aside.
Method for paratha
Mix both the flour with salt and oil, make into a dough with water, keep for 30 minutes, divide the dough, make into balls, roll out into 5 to 6 inches round, put 3 to 4 tbsp filling in center and fold the edge up over the filling pressing them together to seal the mixture, roll out again to make a circle, heat tawa, fry paratha adding ghee until light golden, serve immediately with any raita.

Roghni roti

Ingredients
Wheat flour 250 gm
Oil ¼ cup
Milk ½ cup to make dough
Salt ½ tsp
Method
Make into a dough with given ingredients keep covered for 30 minutes, make balls, roll to a quarter plate size thick roti, prick with fork, heat tawa make roti till golden brown.

Monkey bread

Ingredients for dough
Flour 3 cups heaped
Warm milk 1 cup
Milk powder 2 tbsp
Warm water ½ cup
Egg 1
Sugar 3 tbsp
Oil ¼ cup
Melted butter ¼ cup
Instant yeast 1 ½ tsp heaped
Salt ½ tsp
Walnuts coarsely chopped ½ cup
Raisons ½ cup
Ingredients for glazed
Soft butter 6 ounces
Brown sugar 6 ounces
Ingredients for coating
Fine sugar 1 cup
Cinnamon powder 1 tsp
(Put in a zip lock bag)
Method
Sieve flour add milk powder, sugar, yeast and salt, add oil, melted butter, egg, mix together. Add warm milk; knead well for at least 8 to 10 minutes, leave to rise covered for 40 minutes until double. Punch down and break off tiny pieces of dough, toss them in the sugar and cinnamon mixture to coat well, grease a bandit pan very well, put these bits in a pan alternating on top of each other, put in between walnuts and raisons, top with butter and brown sugar mixture, bake on 190 degree C for 25 minutes, remove, leave it in the pan for 10 minutes and then overturn in the platter.
Method for glaze
Mix soft butter and brown sugar together well.

Puree

Ingredients:
250 grams white flour
250 grams whole wheat flour
Salt 1 tsp
Water as required
Method:
1. Knead the dough with all the given ingredients and leave for 2-4 mins
2. Divide them in to pedas and put them for 4-5 mins
3. Roll them into purees and fry

lachy dar paratha

Flour 2 cups
Wheat flour 1 cup
Salt ½ tsp
Ghee 4 tbsp
Extra ghee for frying paratha
Method
Mix2 cups of flour with 1 cup of wheat flour add 4 tbsp ghee and ½ tsp salt, knead very well with Luke warm water till dough smooth, make lemon size balls turn each ball into a long roll, 1 cm thick and shape this roll so that a coil circle is formed, apply ghee inside as you coil the roll, roll out each circle into a dinner plate size disk and fry on a hot tawa applying ghee.

Halwa

Ingredients:
Semolina 250grams
Ghee 200 grams
Sugar 375 grams
Water 375 grams
Pistachios, almonds for garnishing
Method:
1. Heat the ghee and fry the semolina in it
2. Add sugar and water and cook for 2 mins till it gets a boil
3. Lower the flame and put it on dum for 2-3 mins
4. Garnish it with pistachios and almonds and serve

Chicken omelet

Ingredients
Chicken breast cut into tiny cubes 1
Salt ¼ tsp
Black pepper ¼ tsp
Tomato chopped into tiny cubes 1
Coriander leaves 1 tbsp
Green chilies chopped 1
Eggs beaten 3
Oil ¼ cup
Method
Marinate 1 finely cut chicken breast with ¼ tsp salt, ¼ tsp black pepper and cook in 1 tsp oil, keep aside, beat 3 eggs add salt and pepper to taste with 1 tbsp chopped coriander leaves, 1 chopped green chili, heat ¼ cup oil in a frying pan pour the beaten egg mixture and roll the pan to spread the egg evenly, sprinkle chicken and 1 chopped and cubed tomato, cook on low flame till set, flip the omelet and cook the other side for few seconds, fold and serve.

Cheese omelet

Ingredients:
3 eggs
3 cheese slices
Onion chopped 2 tbsp
2 tbsp tomatoes chopped
2 chopped green chilies
1 tbsp coriander leaves
3 mushrooms sliced
Salt and black pepper ½ tsp each
Method:
Beat 3 eggs add salt and pepper to taste with 1 tbsp chopped coriander leaves, 1 chopped green chili, heat ¼ cup oil in a frying pan pour the beaten egg mixture and roll the pan to spread the egg evenly, sprinkle all the rest, cook on low flame till set, flip the omelet and cook the other side for few seconds, fold and serve.

Chanay ki Tarkari

Ingredients:
250 grams White chickpeas
2 garlic cloves
½ tsp ginger
1 small onion
¼ tsp red chili powder
¼ tsp cumin
¼ tsp salt
¼ tsp turmeric
3 green chilies
2 tsp yogurt
1 ½ cup water
Method:
1. Boil the chickpeas with ¼ tsp of salt in water
2. Heat the oil in a pan
3. Add ginger, garlic, red chili powder, cumin, salt, turmeric, green chilies and fry well
4. Add 2 sp yogurt and cook more
5. Add water and cook
6. Add the boiled chick peas and cook till it gets 2 boils
7. Serve with purees

Puri

Ingredients:
Flour 1 cup
Wheat flour 1 cup
Salt ½ tsp
Oil 4 tbsp
Baking powder ½ tsp
Water to knead
Oil for frying
Method:
1. Knead everything together.
2. Make into puris and deep fry.