Ingredients:
1-1/2 cup wheat flour
1 cup suji
75 g butter
2 big bananas – over ripe
pinch of salt
nutella

Method:
mix wheat flour and suji and a pinch of salt
add butter and mix through (keep a little for sealing the dough at the end)
add banana and knead it. add wheat flour if too wet or add milk if dry and make a soft dough. finish the kneading adding the leftover butter.
keep it for half hour.
roll out parathas and make parathas with oil or ghee.
open the layers of parathas and spread nutella in between the layers and roast again on tava for a few seconds on both sides.
serve hot. can add butter on top while serving.
good breakfast for kids

Ingredients
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water

For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2″ piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste
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Ingredients:
1 c White wine vinegar
1 c Olive oil
1/2 c White wine
1 tbl. Oregano
1 teas. Thyme
3 tbls Salt
10 Garlic cloves; minced
1 1/2 teas. Tabasco sauce
two whole chicken
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Ingredients
4 Slices of bread
1 cup of channa dal
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste
Oil for frying
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8 oz. All purpose flour
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.
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ingredients:
1/2 lb. Ground Beef
1/2 cup Cheddar Cheese shredded
1/2 cup Monterey Jack Cheese shredded
1/2 cup Guacamole Dip
1/2 cup Sour Cream
1/2 cup Olives sliced
1/2 cup Jalapeno Peppers diced
1 lb. Mission® Tortilla Rounds Chips
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3/4 cup cooked rice
salt to taste
1/2 cup grated cheese
fresh ground pepper to taste
1/2 cup pepperoni — 1/4″ cubes
3 tablespoon butter
8 eggs
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Ingredients:
Soya sauce 3 tbsps.
White vinegar 4 tbsps.
Ginger, ground ½ tsp.
Fish pieces 16 nos.
Flour 2 tbsps.
Lemons 2 nos.
Oil for frying As required
Salt & Pepper As required
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3 1/2 Ounces Wun Sen (cellophane noodles)
1 1/2 Teaspoons Sugar
4 Garlic cloves — chopped
3 Tablespoons Fresh lime juice
2 Teaspoons Whole black peppercorns
1 Leaf lettuce
1/4 Cup Fresh coriander
4 Tomatoes
1/4 Cup Soy sauce
3 Scallions
2 Tablespoon Nam pla (fish sauce)
1 European cucumber
1 1/4 Pound Boneless chicken breast
1 Tablespoon Roasted peanuts — chopped
4 Cup Chicken stock
1 Lime — thinly sliced
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Ingredients:

Tomatoes medium size (organic) – 3 nos
Onion medium size – 2 nos – chopped
Green Chilli – 3 nos – slit
Fresh Green Dhania (corriander) – 1/4 bunch
Garlic – 6 nos
Ginger – 1/2 inch
Whole Jeera (cummin seeds) – 1 table spoon

Method:
Put two table spoon oil in the Kadai.
Add whole zeera when the oil is hot.
After the zeera splutters add green chillies.
Then add onions and mix.
After this add the whole tomatoes.
When onions start becoming little dark pink col switch off the gas.
Take it out in the grinder and add the garlic and ginger and salt. Grind into fine paste.
You can season with mustard seeds (in hot oil put the mustard seeds and curry leaves and hing)

This can be served with dosa/idli/chappatti.
Can be used as a dip for chips / vegetables with/without the seasoning if your like.

1 c. uncooked white rice
4 c. tomato juice
1 tbsp. vegetable oil
4 tbsp. butter or margarine
1/2 tsp. ground cumin
1 tsp. salt
1/2 green bell pepper, cleaned out and chopped
2 garlic cloves, finely chopped
1 1/2 c. chopped onion
2 large tomatoes, chopped, or 1 8-oz. can whole tomatoes, cut up with a spoon
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2 cups flour
3/4 cup boiling water
2 tablespoons sesame oil

Place flour in a bowl. Add boiling water, stirring with chopsticks or a
fork until dough is evenly moistened. On a lightly floured board, knead
dough until smooth and satiny, about 5 minutes. Cover and let rest for 30
minutes.
On a lightly floured board, roll dough into a cylinder; cut into 16 equal
pieces. Roll each piece into a ball, then flatten slightly into a pancake.
Brush top of each pancake with a light coating of sesame oil.
Place 1 pancake on top of a second pancake, oiled sides together. With a
rolling pin, roll to make a circle 6 inches in diameter. Stack and roll
remaining pairs of pancakes the same way. Cover with a damp cloth to
prevent drying.

Cooking:
Place a non-stick frying pan over lm heat until hot. Add 1 pair of pancakes
and cook, turning once, until lightly browned and bubbles appear on the
surface, about 2 minutes on each side. Remove from pan and separate
into 2 pancakes while still hot. Stack cooked pancakes on a plate while
cooking remaining pairs of pancakes.
Serve pancakes hot. If making ahead, reheat pancakes in a microwave
oven or wrap in a clean dish towel and steam in a bamboo steamer for
5 minutes.

1 tablespoon Curry powder
1 teaspoon Turmeric
1 tablespoon Palm sugar or brown sugar
2 tablespoons Fish sauce (nam pla)
2 tablespoons Lime juice
1 tablespoon Vegetable oil
1 pound Boneless pork loin
– cut into 3″ long x 1″ wide
– 1/4-inch-thick strips
24 8-in bamboo skewers
– soaked in water for 1 hour
1/2 cup Thick coconut cream
—–COCONUT MILK AND CREAM—–
1 can Unsweetened coconut milk
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INGREDIENTS
1 lb ground chicken
1-2 cloves garlic, minced
1 tsp salt pepper
1-3 tsp chili powder
1 Tbsp flour
4 oz tomato sauce
8 oz water
2 corn tortillas
2 eggs
vegetable oil
1 cup shredded lettuce
1 large tomato, chopped
1 medium onion, chopped
5 oz cheddar cheese, grated
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3 slices of white bread
1/2 cup of milk
1 pound of ground chicken
2 cups of cooked rice
1 teaspoon of salt
1/4 teaspoon of ground thyme
1/4 teaspoon of garlic salt
Cornflake crumbs
Vegetable oil
1 – 10 3/4 ounce can of cream of mushroom soup, undiluted
1 1/4 cups of buttermilk
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4 medium-sized onions (about 1 lb), peeled and quartered
2 Tbsp. chopped fresh ginger root
2 Tbsp. ground coriander
3/4 tsp. red pepper, or to taste
2.5 C. plain yogurt
0.5 C. sour cream
1 Tbsp. Kosher salt

MARINADE
Put all the ingredients in the container of a blender or food processor, and process until the ingredients are finely pureed.

3 lb. lean boneless lamb, preferably from the leg (marinade)
1/3 C. ghee, or 0.5 C. (one stick) melted sweet butter

Cut the meat into 1.5″ cubes and place them in large bowl.
Pour the marinade and the ghee over it.
Mix thoroughly to coat the meat pieces with the marinade.
Cover, and let the meat marinate for at least 30 MINUTES at room temperature, or 2 HOURS in the refrigerator.
(Remove from the refrigerator about 30 MINUTES before you are ready to cook the meat.) T
ransfer the meat, along with the marinade, to a heavy-bottomed pan (preferably one with a non-stick surface).
Place the pan over medium-low heat, and gently bring the contents to a boil.
Reduce heat, and simmer, covered, until the lamb is very tender.
The lamb is done when a fork or thin skewer pierces it without any resistance (about 2–2.5 HOURS depending upon the heat, pan used, and above all, the quality of the meat).
Stir frequently to prevent the sauce’s sticking to the bottom of the pan and burning.

4 Tbsp. ghee, or 2 Tbsp. sweet butter mixed with 2 Tbsp. light vegetable oil
1 Tbsp. minced garlic
1 Tbsp. black cumin seeds, crushed, or 2 tsp. ground cumin
2 tsp. ground cardamom
1 tsp. Mughal garam masala
1 C. heavy cream
milk or water if needed

Heat the oil in a small frying pan over high heat.
When it is very hot, add the garlic, and stirring rapidly, fry for 15 SECONDS.
Immediately add the cumin, cardamom, and Mughal garam masala.
As soon as the spices begin to sizzle and release their fragrance (about 3–5 SECONDS), turn off the heat and pour the perfumed butter, along with the spices, over the meat. Add the cream, and stir to distribute the ingredients. Let the meat rest at room temperature for 2 HOURS.
When ready to serve, check for salt, then reheat the meat until piping hot, and serve.