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
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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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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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.

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.

Ingredients:
Lamb (undercut) 1 kg.
Peppercorns 10 nos.
Pepper powder ¼
tsp.
Worcetershire sauce
2 tsps.
Bay leaves As
required
Ghee 4 tsps.
Salt To Taste
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1 kg peeled prawns
30 ml coriander seed
15 ml cumin seed
1 kg crushed tomatoes
14 crushed garlic cloves
6 bay leaves
5 cm finely chopped fresh ginger
2 1/2 ml ground black pepper
2 1/2 ml cardamon seed
2 1/2 ml cinnamon
2 1/2 ml cloves
2 1/2 ml cayenne
10 ml ground mustard seed
15 ml turmeric
250 ml wine vinegar
2 medium onions
2 medium potatoes
15 ml butter
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Ingredients:
Babycorn 400 gms.
Green chilies 8-10 nos.
Soya Sauce 2 tbsps.
Maida 2 tbsps.
Cornflour powder 3 tbsps.
Ajinomoto 2 stocks
Spring onions 1 1/2 tbsp.
Garlic,finely chopped 1 tbsp.
Oil To fry
Salt To taste
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Ingredients :  
 
25o gms minced Mutton
1 onion
3-4 green chillies finely chopped
1/2tsp Ginger garlic paste
1/2tsp black pepper powder
1boiled & mashed potato.
Slice of bread
bread crumbs
1egg
Salt
Oil.

Method :

Heat oil in a wok.
add chopped onions,when it becomes soft add green chillis,Ginger garlic paste.
stir for a minute,then add Mutton & salt.
Stir continuosly till the Mutton is done.
add pepper.
Take it out of the flame & let it cool.
Add mashed potato & mix it well.
U can add bread slice which works as a binder.
Make flat cutlet with help of your palm.
Dip the cutlet in the beaten egg & wrap it in bread crumbs & then shallow fry.
It should look golden brown.
Serve hot with tomato sauce as a starter

Sprinkle mutton with:
1/2 t salt
1 t ground cumin
1/2 t ground coriander
1/4 t ground turmeric
1/4 t cayenne
some black pepper
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Ingredients:
Long-grained rice 250 gms.
Water 2 cups.
Chicken sausages 2 nos.
Salt As required
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Ingredients:
Beans finely chopped – 150 gm
Carrot finely chopped in cubes – 200 gm
Capsicum finely chopped in cubes – 150 gm
Cauliflower finely chopped – 200 gm
Onion finely chopped – 1 med size
Ginger paste – 1 table spoon
Green chillies finely chopped – 3 nos
Green dhania finely chopped
Sprouts – 100 gm
(moong dal, chana dal, small soya beans)
Paneer mashed with hand – 400 gm
Boiled potato cut in small cubes – 2 big size
Oil to cook
Turmeric powder – pinch
Chilly powder – 1 teaspoon
Salt
two slice of bread (take out the hard sides)
corn flour for coating
suji for coating

Method:
Heat a non stick Kadai and put 2 tablespoon of oil. Fry the onion till transparent. Put ginger paste and turmeric powder and chilly powder and stir.
Put the sprouts and fry for sometime on high heat until soft. Then put all the vegetables in the following order
cauliflower – keep stirring till they are coated well with the masala
then add beans and keep stirring till beans look greener
then add carrot
after carrots are tossed for 1-2 min add boiled potatoes cubes and keep stirring for 3-4 min.
add capsicum and keep stirring.
last add the mashed paneer and mix well
put the fire on sim and cover with a lid.
keep stirring in between and cook on slow fire for 5 min. Add salt and green dhania and mix well on a high heat.
take it off the gas and keep for cooling.
mix the cooled vegetable mixture with slice of bread and make small flattened balls.
make a thin batter of corn flour for coating and keep dry suji on a flat plate.
heat a frying pan and put oil for frying the cutlets
the the oil is hot, dip each flattened ball in corn flour (taking out the excess) and coat with dry suji. press lightly with hand and then put in the oil of frying.
the colour will remain very light brown (will look whiter). take off on a tissue paper.
serve hot with sauce or pudina chutney.

Ingredients
500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry
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Ingredients:
1/2 cup coriander leaves chopped
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
800 gms mutton800 gms.
1 tsp turmeric powder
8 red chillies whole
1 tsp red chilli powder
4 medium tomatoes
5 cloves
1 tsp onion seeds
7 tblsp mustard oil
2 tblsp ginger chopped
4 medium onions
salt to taste
1 tblsp garlic chopped
1 tsp mustard seeds

Method : 
Wash and cut the mutton into 11/2″ cubes.
Take off and cut the onions.
Cut the tomatoes.
Roast the whole spices separately and grind everything coarsely.
Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
Mix in the cut ginger-garlic.
Mix well.
Mix in coarsely ground masala powder.
Stir fry for half a minute, stirring all the time.
Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
Stir fry till oil leaves the masala.
Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
Stir fry till the mutton is fully done.
Adjust the flavor and serve hot decorated with coriander leaves.