Rajasthani Pulao

Ingraedients:-

• 2 Cups long-grained white rice
• Cup sugar
• 1 Cup ghee
• 20 Almonds, blanched and chopped
• 20 Pistachios, chopped
• 1 tsp Cardamom powder
• 1/4 tsp Nutmeg powder
• 1/2 tsp Saffron, soaked in 1 tsp milk
• 4 Cups milk

How to make Rajesthani Pulao :-

• Soak rice in water for 2 hours. Drain
• Heat ghee and add the drained rice. Add milk
• Cover and cook, on a low flame, stirring occasionally but gently, so that the rice grains do not break.
• As soon as the rice is cooked, add cardamom powder, nutmeg powder, dry fruits, sugar and saffron.
• Mix well.
• Bake in a moderately hot oven, till each grain is separate.
• Serve hot, as a sweet dish.
• Rajesthani Pulao is ready

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Chicken Pizza Recipe

Ingredient:-

• 450 gm Boneless Chicken Breast
• 1 Pizza frozen dough
• 4 tsp Pepper
• 1 cup Mushrooms (sliced)
• Vegetable Cooking Spray
• 1/2 cup Mozzarella cheese
• 1/2 tsp Thyme
• 1 tbsp Olive oil
• 1 Garlic Clove (minced)
• 2 cups Purple Onions (sliced)
• 1 cup Red bell pepper
• 1/4 tsp Salt

How to make Chicken Pizza:-

• Heat oil in a skillet over medium-high heat.
• Add chicken, salt, pepper and garlic and heat it for few minutes.
• Add onions, bell pepper, mushrooms and thyme.
• Saute for few minutes into the chicken mixture, until chicken is cooked. Keep it aside.
• Unroll pizza dough and pat into a 12-inch pizza pan coated with cooking vegetable spray.
• Splash half cup cheese evenly over the dough.
• Spread chicken mixture over the cheese and top with remaining 1/2 cup of cheese.
• Bake at 425 degree F for 15 minutes or until crust is golden.

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Congee Recipe

Ingradient :-

• 3/4 Cup long grain rice
• Salt to taste
• Cups water

How to make Congee:-

• Take a big pot and bring water and rice to a boil in it.
• When the rice is boiling, reduce the heat to medium low.
• Put the lid on the pot, tilting it to allow the steam to escape.
• Cook it over medium low to low flame, till the rice has the thick, creamy texture of porridge, stirring occasionally.
• Add salt to it and garnish it with peanuts if desired.

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Banana cutlet

Ingredients:-

• 3 Raw bananas
• 1 Medium size potato
• 1 tsp Amchur (dry mango powder)
• 4 Green chilies
• Salt to taste
• 2 tbsp Bread crumbs or granulated suji
• 1 tbsp Oil

How to make Banana Cutlet:-

	Peel off raw bananas and potato.
	Put them in a pressure cooker to steam for 5 minutes on low flame.
	Cut green chilies into very small pieces.
	Smash steamed bananas & potato.
	Add amchur, salt, and green chilies to it.
	Mix it well.
	Now take a small portion of the mixture on palm and make roll of it (if the mixture is sticky, then apply little oil on palms).
	Press the roll slightly.
	Repeat the method for rest of the mixture.
	Put bread crumbs or granulated suji in a plate.
	Roll the cutlets in bread crumbs or suji.
	Heat oil in a frying pan and shallow-fry the cutlets.
	Serve it hot with tomato sauce or mint sauce.

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Ingredients:-

• 12 Bacon slices (crisply cooked, crumbled)
• 4 Eggs (beaten)
• 1 cup Shredded Cheese
• 1 cup Baking Mix
• 1-1/2 cup Milk
• 1/8 tsp Ground Black Pepper
• 1/3 cup Onion (chopped)

How to make a becon pie:-

• Preheat the oven to 400 degree F.
• Sprinkal cheese,becon slices and chooped onions on a greased pie plate
• Stri milk, eggs, baking mix and black pepper in a medium bowl with a fork.
• Pour this blend in to pie plate.
• Bake it for about 40 -45 min.
• Bacon pie is ready.
  

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Pumpkin Muffins

Ingredient:-

• 3-1/2 cups Flour
• 1/2 tsp Salt
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 2 tsp Cinnamon
• 1 tsp Vanilla
• 4 large Eggs
• 1-1/2 cups Sugar
• 1 cup Oil
• 2 cups Pumpkin Puree
• 1 cup Raisins

How to make Pumpkin Muffin's:-

1. preheat oven to 350 degrees , grease 3 inch muffin pan generously with butter. Dust the pan lightly with flour and keep aside.
2. take a small bowl, add pumpkin puree ,vanila,eggs,oil and sugar and mix together .
3. Sift flour, baking poeder,soda cinnamon and salt in a separate bowl and mixed it with the mixture of small bowl. beat unit smooth.Add raisins
4. Pour batter into greased muffin pan, filling each cup 2/3 full and put it in the oven for 30 minutes until lightly browned.
5. Decorate with Orange Icing or Cream Cheese Frosting and serve.

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Channa masala

Channa masala ingredients:-

1. White channa – 1 cup
2. Onion – 1 finely chopped
3. Tomato – 1 finely chopped
4. Ginger garlic paste – 1 tsp
5. Chilli powder – 1½ tsp
6. Turmeric powder – ½ tsp
7. Garam masala - 1 tsp
8. Oil – 3 tbsp
9. Salt – to taste
10. Cardamom – 2
11. Cinnamon – ½ inch piece
12. Cloves – 2
13. Coriander leaves - for garnishing



How to make Channa Masala:-

1. Soak the channa overnight and pressure cook for three to four whistles with salt.
2. Take a pan and heat with 3 tbsp of oil.
3. Add cinnamon, cardamom and cloves.
4. Sauté for few seconds.
5. Then add chopped onions
6. Fry till they turn into golden brown colour.
7. Then add ginger garlic paste and sauté till the raw smell disappears.
8. Now add the chopped tomatoes.
9. Sauté till the tomatoes are smashed.
10. Then add chilli powder and turmeric powder.
11. Sauté for few seconds.
12. Now add the cooked channa, garam masala and cook for few mins.
13. Finally garnish with coriander leaves.
14. Serve hot with paratha, roti or batura.

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Idli Recipe

Ingredients:-

• 2 cups Raw Rice

• 1 cup Urad Dal

• Salt to taste

• 1 tbsp Oil for greasing

• Water to mix

• A pinch of Baking Soda

How to make Idli:-

•Soak urad dal and rice separately in water, for about 5 hours.
•After due time, grind the soaked ingredients in a mixer to make a smooth paste.
•Now leave the paste aside, for about 8 hours.
•Afterward add salt and baking soda to the paste. Mix well.
•Pour the mixture gradually into the greased cavities of an Idli Stand.
•Expose Idli Stand to steam for a few minutes in a cooker or closed vessel.
•Then, carefully take out the stand and remove the the idlis, using a spoon.
•Repeat the procedure for the remaining mixture.
•Idlis are ready. Serve them in pairs with coconut chutney and sambhar.

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Raspberry Smoothie Recipe

Ingredients:-

• 1/2 Cup washed, stemmed raspberries

• Honey to taste

• 1/2 Cup plain, low-fat yogurt

• 1/4 Cup orange juice

How to make Raspberry Smoothie:-

•Put orange juice, yogurt, raspberries and honey in a blender.
•Blend on high mode till smooth.
•Raspberry Smoothies is ready to serve.

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Paneer Sandwich Recipe

Ingredients:-

• 8 slices Brown Bread

• ½ cup Cucumber (grated)

• ½ cup Onions (chopped)

• ½ cup Cabbage (shredded)

• 1 cup Paneer (grated)

• 2 tsp Black pepper

• Salt to taste

• 1tbsp Butter

How to make Paneer Sandwich:-

•Mix the paneer with cucumber, onions, cabbage, salt and pepper in a bowl.
•Spread a layer of butter on one side of the bread slice.
•Now take other bread slice and repeat the same procedure.
•Put some paneer mixture on a bread slice evenly and cover it with another slice.
•Press slightly and roast it till it turns crispy.
•Paneer Sandwich is ready to savor. Serve with chutney.

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Oyster Sandwich Recipe

Ingredients:-

• 24 Ounces oysters, drained

• 1 Loaf French bread

• 1 Large tomato, thinly sliced

• 1/4 Cup butter, softened

• 1 Cup cornmeal mix vegetable oil

• 1 tbsp Lemon juice

• 1 Cup lettuce, shredded

• 1/8 tsp Hot sauce

• 1/3 Cup Mayonnaise

• 2-1/2 tbsp Sweet pickle relish

How to make Oyster Sandwich:-

•Cut off one third of the loaf from top.
•Scoop out the bottom portion and reserve the crumbs.
•Apply butter on the inner surfaces of bread.
•Keep the bread on a baking sheet and bake till light brown.
•Heat the vegetable oil. Drop and fry the oysters in hot oil until golden brown.

Remove and drain well on paper.
•Mix pickle relish, hot sauce, mayonnaise, and lemon juice. Stir well.
•Fold in the lettuce. Spread this mixture over hollowed bread.
•Top with oysters, tomato slices, and remaining portion of loaf.
•Chop the loaf into portions for serving.

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Methi Parathas Recipe

Ingredients:-

• 2 cups Whole-Wheat Flour

• 1 tsp Fennel Seeds (roasted and crushed)

• Salt to taste

• 2 tbsp Fenugreek Leaves (chopped )

• 2 tbsp Ghee or oil

How to make Methi Parathas:-

•Mix all the ingredients in a bowl.
•Make soft and pliable dough using warm water.
•Knead the dough well.
•Leave it for about 10 minutes.
•Fold in the chopped fenugreek leaves.
•Divide the dough into equal parts.
•Roll out flat parathas from each portion.
•Heat a griddle and cook the parathas.
•Apply ghee on both sides.
•Methi Parathas are ready to serve.

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Italian Spaghetti Recipe

Ingredients:-


• 1 Pound spaghetti
• 5 Large cloves of garlic, minced
• 1/2 Cup extra virgin olive oil
• 1/4 Cup fresh parsley, finely chopped
• 3 Dry hot red chili peppers, crushed
• Salt as needed

How to make Italian Spaghetti:-

•	Cook spaghetti in the salted boiling water.
•	Meanwhile, heat the oil in a heavy saucepan.
•	Combine the garlic and chili peppers to it and cook till sizzling but not browned.
•	Remove it from the fire.
•	When the pasta is cooked al dente, take out a small cup of pasta water and drain the pasta.
•	Transfer the pasta to the pot and add garlic, chili oil to it.
•	Mix well on medium flame till hot, adding a little pasta water if the mixture seems dry.
•	Combine the parsley to it, mix properly and serve.

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Scrambled Eggs Recipe

Ingredients:-

• 4 Eggs
• 4 tbsp Cream
• Salt and pepper to taste
• Butter


How to make Scrambled Eggs:-

•	Take small amount of butter in a frying pan and melt it.
•	Beat the eggs in a bowl.
•	Add cream, salt and pepper.
•	Pour this mixture into the frying pan.
•	When partially cooked, slowly scrape the mixture towards the center of the pan until cooked.
•	Serve this on toast.

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mutton Biriyani

Mutton biriyani ingredients:-

1. Meat - ½ kg
2. Basmati rice -3 cup
3. Ghee -5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 finely chopped 6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
10. Saffron - a pinch
11. Coconut milk - 1 cup
12. Coriander leaves - ½ cup(chopped)
13. Mint leaves - ½ cup (chopped)
14. Water - 5 cups
15. Cardomon - 2
16. Cinnamon - 1 inch stick
17. Jaji flower - 1
18. Anasi flower - 1
19. Cloves - 3

Mutton biriyani preparation:-

1. First clean and wash the mutton pieces.
2. Drain all the water and keep it aside.
3. Next make a paste with greenchillis, ginger and garlic.
4. Now add half of the portion of the paste with mutton pieces.
5. Now pressure cook the mutton for 3 to 4 whistles with out adding too much of water.
6. Then switch off the stove and keep aside.
7. Take a pressure cooker and heat with 5 tsp of ghee.
8. Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.
9. Fry for few seconds.
10. Then add onions and sauté for 2 mins.
11. Now add tomato pieces and remaining paste.
12. Sauté until the raw smell disappears.
13. Now add washed basmati rice and cooked mutton pieces.
14. Combine well.
15. Then add coconut milk, water, coriander leaves and pudhina leaves.
16. Again combine well and close the pressure cooker.
17. Now pressure cook for 2 whistles and switch off the stove.
18. Mutton biriyani is ready.
19. Serve with onion raitha.

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GOSHT DUM BIRYANI

Ingredients-

1. Mutton (leg and champ) 1000g
2. Basmati rice 600g
3. Shahi jeera 2g
4. Clove 4g
5. Cinnamon 2g
6. Green cardamom 6g
7. Bay leaf 2g
8. Brown onion slices 150g
9. Ginger and garlic paste 100g
10. Salt to taste
11. Curd 100g
12. Ghee 100g
13. Yellow chili powder 20g
14. Lemon slice 20 g
15. Ginger julienne 10g
16. Green chili 20g
17. Mint leaves 15g
18. Saffron 1g
19. Kewra water 2g
20. Sweet attar 2g
21. Rose water 2g
22. Cream 300g

How to make GOSHT DUM BIRYANI-

1. Heat ghee and add all the whole spices till they crackle, add ginger garlic paste, meat, brown onion paste and salt. 2. Cover the pan and let the meat cook until all moisture has evaporated 3. Add the curd, yellow chili powder. Simmer till the fat surfaces from the curd. 4. Add stock and simmer till the meat is tender. 5. Wash and soak rice for 30 minutes. 6. Bring the water to boil for the rice. Add whole garam masala, salt and lemon juice. 7. Add the salt and only par boil rice and remove. 8. Remove meat and strain the gravy 9. Place the meat and gravy in a handi and add the ginger juliennes, green chilies slit and mint leaves 10. Add the par boiled rice, saffron and cream. Seal the pot with a lid and place on a slow simmer to cook. 11. Garnish with golden brown onions and serve hot with Burrani Raita*.

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Kashmir Biriyani

Kashmir Biriyani:-

1. Chicken – ½ kg
2. Basmati rice – ½ kg (cooked)
3. Curd – 1 cup
4. Red chilli powder – 1 tsp or to taste
5. Coriander powder – 1 tsp
6. Garam masala – 1 tsp
7. Turmeric powder – ¼ tsp
8. Saffron – ¼ tsp
9. Bay leaf – 2
10. Cardamoms – 3
11. Cinnamon – 1 inch stick
12. Cloves – 4
13. Cashwenuts – 10
14. Coriander leaves – ¼ cup (roughly chopped)
15. Mint leaves – ¼ cup (roughly chopped)
16. Salt – to taste
17. Ghee – ¼ cup

Kashmir Chicken Biriyani Preparation:-

• Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.
• Cook the basmati rice with salt, till half done and drain the water and keep it aside.
• Soak the saffron strands in1 tbsp warm milk and keep it aside.
• Take a pan and heat with ghee.
• Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.
• Sauté for few mins.
• Then add marinated chicken pieces and garam masala.
• Mix well and fry well till the curd is absorbed.
• Add enough water and cook till the chicken pieces are tender.
• Now divide the cooked rice into two portions.
• Mix saffron milk with one portion of rice.
• Add half of the chicken gravy to it.
• Sprinkle half of the mint and coriander leaves.
• Cover with cooked basmati rice and remaining chicken gravy and remaining coriander and mint leaves.
• Now close with a lid and cook on low flame for 30 mins.
• Remove from heat.
• Kashmir chicken biriyani is ready to eat.
• Serve with pickle or raitha.

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Hyderabad Biriyani

Hyderabad Chicken Biriyani:-

1. Chicken – ½ kg
2. Basmati rice – ½ kg (cooked)
3. Curd – 1 cup
4. Onion – 1 finely sliced
5. Lime juice – ½ of the lemon
6. Ghee – ¼ cup
7. Ginger – 1 inch piece
8. Garlic - 3 flakes
9. Red chilli powder – 1 tsp or to taste
10. Coriander powder – 1 tsp
11. Garam masala – 1 tsp
12. Turmeric powder – ¼ tsp
13. Saffron – ¼ tsp
14. Bay leaf – 2
15. Cardamoms – 3
16. Cinnamon – 1 inch stick
17. Cloves – 4
18. Cashwenuts – 10
19. Coriander leaves – ¼ cup (roughly chopped)
20. Mint leaves – ¼ cup (roughly chopped)
21. Salt – to taste

Hyderabadi Chicken Biriyani Preparation:-

1. Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.
2. Cook the basmati rice with enough salt, till half done and drain the water and keep it aside.
3. Make a paste with ginger, garlic and keep it aside.
4. Soak the saffron strands in 1 tbsp warm milk and keep it aside.
5. Take a pan and heat with ghee.
6. Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.
7. Sauté for few mins.
8. Then add onins and ginger garlic paste.
9. Saute till the raw smell disappears.
10. Then add marinated chicken pieces and garam masala.
11. Mix well and fry well till the curd is absorbed.
12. Add enough water and cook till the chicken pieces are tender.
13. Now divide the cooked rice into two portions.
14. Take few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
15. Place half of the semi cooked rice in the heavy bottomed vessel.
16. Then spread half of the chicken gravy.
17. Sprinkle some coriander and mint leaves.
18. Again spread by a layer of remaining rice.
19. One more layer of remaining chicken gravy.
20. Again sprinkle remaining coriander and mint leaves.
21. Close the vessel tightly and cook on low flame for 30 to 45 mins.
22. Remove from the heat.
23. Hyderabad biryani is ready.
24. Serve with raitha.

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CHICKEN BIRIYANI

Chicken biriyani ingredients:-

1. Chicken - ½ kg
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 chopped
6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
10. Saffron - a pinch
11. Coconut milk - 1 cup
12. Coriander leaves - ½ cup (chopped)
13. Mint leaves - ½ cup (chopped)
14. Water - 5 cups
15. Cardamom - 2
16. Cinnamon - 1 inch stick
17. Jaji flower - 1
18. Anasi flower - 1
19. Cloves - 3

Chicken biriyani preparation:-

• First clean and wash the chicken pieces. Drain all the water and keep it aside.
• Next make a paste with green chillies, ginger and garlic.
• Take a pressure cooker and heat with 5 tsp of ghee. Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.
• Fry for few seconds. Then add onions and sauté for 2 mins.
• Then add tomato pieces, chicken pieces and paste. Sauté until the raw smell disappears.
• Now add the washed basmati rice and combine well.
• Then add coconut milk, water, coriander leaves and mint leaves. Again combine well and close the pressure cooker.
• Pressure cook for 2 whistles and switch off the stove.
• Chicken biriyani is ready. Serve with onion raitha.

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Egg Bhurji Recipe

Ingredients:-

• 6 Eggs
• 1/2 tsp Garam Masala
• 1/2 tsp Ginger Paste
• 1 tsp Red Chilli Powder
• 1/4 cup Frozen Green Peas
• 1 Onion (chopped)
• 2 Green Chillies (chopped)
• 1 Tomato (chopped)
• Fresh Coriander Leaves (chopped)
• 3 tbsp Vegetable oil
• Salt to taste

How to make Egg Bhurji:-

•	Beat eggs in a bowl; add salt and red chilli powder.
•	Heat the oil in a non-stick pan.
•	Add the green chillies, ginger paste and onions.
•	Heat it until onions turn golden brown.
•	Then add tomatoes and cook until tomatoes are soft.
•	Add green peas and cook for another 3 minutes.
•	Add beaten egg and mix well.
•	Let the beaten eggs to set a little and then, turn it on the other side, breaking it into small pieces until cooked well.
•	Splash garam masala powder.
•	Garnish with chopped coriander/cilantro leaves.

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Hakka Noodles Recipe

Ingredients:-

• 2 cups Flat Noodles (also called Hakka noodles);
boiled and strained
• 2 tsp Garlic (chopped)
• 3 Dried Red Chilies
• 1 small bunch Spring Onion
• 1 small Capsicum (sliced)
• 1/2 tsp Vinegar
• 1 1/2 tbsp Oil
• Salt to taste

How to make Hakka Noodles:-

•	Cut the spring onions into 1/4" pieces.
•	Grind red chilies and garlic.
•	Heat oil in a pan, add chilly and garlic and fry for a minute.
•	Now add capsicum and fry till it tenders.
•	Put spring onion and continue frying for 2-3 minutes more.
•	Now add boiled and strained noodles and salt (to taste) and mix well.
•	Add vinegar and mix it well.
•	Hakka Noodles is ready to serve.

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VEN PONGAL (SOUTH INDIAN BREAKFAST RECIPE)

Ven pongal ingredients:-

1. Rice – 1 cup
2. Moong dal - ¼ cup
3. Cumin seeds - 1 tsp
4. Mustard seeds - 1 tsp
5. Ginger - 1 inch piece
6. Pepper corns - 1 tsp
7. Cashew nuts - 10
8. Water - 6 cups
9. Ghee - 5 tsp
10. Curry leaves - few
11. Salt - to taste

Preparation:-

1. Wash the rice and dal together. Add 6 cups of water and salt pressure cook for 10 mins.
2. Then remove the lid. Now take a pan and heat with 5 tsp of ghee.
3. Then add mustard seeds, cumin seeds.
4. When they start to popping add curry leaves, cashew nuts, and ginger and pepper corns.
5. Fry till the cashew nuts colour change into golden brown colour.
6. Remove the pan from the stove and pour this over the rice and dal mixture.
7. Mix well.
8. Serve hot with coconut chutney or sambar.

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Badam Milk Shake Recipe

Ingredients:-

• 4 cup Milk
• 1/4 cup Badam (Almond)
• 1 cup Sugar
• 5 Cardamoms (crushed)
• Saffron Strands for garnishing

How to make Badam Milk Shake:-

•	Boil the almonds in a pan for 5 minutes. Remove and drain.
•	Peel the skin of the almonds and grind in a blender with sugar to a smooth paste. Keep aside.
•	Now heat milk in a heavy bottomed vessel and bring it to a boil.
•	Add crushed cardamom, almond-sugar paste, stir and continue to boil for 2 minutes more.
•	Remove from the heat, garnish with saffron and serve hot or chilled.

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Masala Dosa

Ingredients:-

1. Par boiled rice -3 cups
2. Urad dal - 1 cup
3. Fenugreek or methi seeds - 1 tsp
4. Soda bi carbonate - a pinch
5. Salt - 1½ tsp
6. Oil - for sprinkle

Filling masala ingredients:-

1. Potato - 2 (boiled and mashed)
2. Onion -1
3. Green chillies - 2
4. Turmeric powder - ¼ tsp
5. Mustard seeds - ½ tsp
6. Urad dal - ½ tsp
7. Channa dal - ½ tsp
8. Curry leaves - few
9. Salt - to taste
10.Oil - 2 tbsp
11.Water - ½ cup

Filling masala preparation:-

1. Heat the oil in a heavy bottom pan and add mustard seeds, urad dal and channa dal. Sauté for a min.
2. Then add onions, curry leaves and green chillies. Sauté till the onions are transparent.
3. Now add turmeric powder, potatoes, salt and water. Cook for 3 to 5 mins.
4. Now your filling for masala dosa is ready.

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Egg Roll

Ingredients:-

• 8 (7 inch square) Egg roll wrappers
• 1 Pound ground pork
• 1 tsp Ground ginger
• 1 tsp Garlic powder
• 2 tbsp Flour
• 2 tbsp Water
• 1 Quart peanut oil for frying
• 2 Cups shredded cabbage
• 2 Ounces shredded carrots • Salt to taste

How to make Egg Roll:-

•	Take the pork and add ginger, garlic powder and salt to taste.
•	Mix them properly.
•	Cook this mixture until pork is cooked.
•	Take a bowl and prepare a paste of flour and water.
•	Mix shredded carrot and cabbage with the pork mixture.
•	Lay out one egg roll wrapper.
•	Put 1/4 to 1/3 cup of the prepared mixture on it.
•	Fold left and right corners and seal the egg roll with the flour paste.
•	Heat oil and fry the egg rolls properly until golden brown.

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Fried Rice (Indian fried rice)

Fried Rice Ingredients:-

1. Rice – 1 cup (cooked)
2. Spring onion – 1 bunch
3. Carrot – 1
4. Beans – 10
5. Green peas – ¼ cup (cooked)
6. Chilli sauce – 1 tsp
7. Oil – 2 tbsp
8. Cloves – 2
9. Cardamom – 1
10. Cinnamon – 1 inch stick
11. Salt – to taste

Preparation:-

1. Peel and finely chop the carrot.
2. Finely chop the beans.
3. Dry roast cinnamon, cardamom, cloves and powder it.
4. Take a pan and heat with oil.
5. Add chopped carrot and beans.
6. Sauté till the vegetables become tender.
7. Then add cooked peas and salt.
8. Combine well and sauté for a min.
9. Add chilli sauce and ground powder and combine well.
10. Sauté for few seconds.
11. Now add the cooked rice and combine gently.
12. Serve hot.

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Eggless Omelette Recipe

Ingredients:-

• 3/4 cup Flour (whole wheat, white or a combination)
• 2 tbsp Nutritional Yeast
• 1 pinch Ground Turmeric
• 1/2 tsp Vegetable Oil
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 cup Milk


How to make Eggless Omelette:-

•	Place flour, nutritional yeast flakes, baking powder, salt, and turmeric in a medium bowl, stir until well combined.
•	Pour in the milk and oil, stir well to make a smooth batter.
•	Let the batter rest for 5-10 minutes, and then stir again.
•	Oil a 9" or 10" nonstick skillet and heat it over medium flame.
•	Pour in 1/3 cup of batter. Immediately tilt and rotate the skillet to distribute the batter evenly and create a 5"-6" circle.
•	Cook until the top is completely dry, and the bottom is deep golden.
•	Carefully loosen the omelet with a spatula and gently turn it over. Cook the other side until it also is deep golden and flecked with brown.
•	Eggless omelette is ready to be served.

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Indian breakfast(Paneer Sandwich Recipe)

Ingredients:-

• 8 slices Brown Bread
• ½ cup Cucumber (grated)
• ½ cup Onions (chopped)
• ½ cup Cabbage (shredded)
• 1 cup Paneer (grated)
• 2 tsp Black pepper
• Salt to taste
• 1tbsp Butter


How to make Paneer Sandwich:-

•	Mix the paneer with cucumber, onions, cabbage, salt and pepper in a bowl.
•	Spread a layer of butter on one side of the bread slice.
•	Now take other bread slice and repeat the same procedure.
•	Put some paneer mixture on a bread slice evenly and cover it with another slice.
•	Press slightly and roast it till it turns crispy.
•	Paneer Sandwich is ready to savor. Serve with chutney.

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Butter naan

Ingredients:-

1. Dry yeast – 1½ 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

Preparation:-

1. Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved.
2. Cover and leave it 10 minutes.
3. Keep it aside.
4. Mix the flour and salt into a large mixing bowl.
5. Now add the yeast mixture, ghee and yogurt.
6. Mix all into a soft dough and knead about 15 mins.
7. 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.
8. Punch down and knead again and let it stand for another hour.
9. Divide the dough into equal size and roll between your palms.
10. Pre heat oven to 450 ºF.Now take a round shape ball and roll out into a round shape with your hands.
11. Naan is not rolled out with rolling pin.
12. Instead, it is rolled out by hand to a round, oval or triangular shape.
13. The thickness of Naan is about ½ inch.
14. Brush the top of the rolled Naan with melted Ghee.
15. Grease a baking sheet.
16. Put the Naan on the baking sheet.
17. Bake for 7 to 8 minutes.

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Onion Uthappam

Onion Uthappam ingredients:-

1. Idly batter - 1 cup
2. Onion - 1 finely chopped
3. Green chillies - 2 (minced)
4. Ginger - ½ inch (minced)
5. Coriander leaves - few
6. Curry leaves - few

Preparation:-

Mix chopped onion, minced chillies and minced ginger with idly batter. Stir well.

Now heat the tava and spread 1 spoonful of batter.

When the base is golden brown colour then turn other side and cook well.

Serve with coconut chutney.

Preparation Time	15 min
Cooking Time	5 min/unit
No. of Serving	2

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