Tandoori Roti

*.Ingredients:>

250 gms Wholewheat flour/ atta

1/2 tsp baking pwd

1 tblsp dahi / curd

1 cup water

1 tsp salt

Garam Mashsla(Magic Spice)

*INGREDIENTS:>

4 tbsps coriander seeds

1 tbsp cumin seeds

1 tbsp black peppercorns

1 ½ tsps black cumin seeds
(shahjeera)

1 ½ tsps dry ginger

¾ tsp black cardamom (3-4
large pods approx)

¾ tsp cloves

¾ tsp cinnamon (2 X 1”
pieces)

¾ tsp crushed bay leaves

                  *Priparation:>

1. Heat a heavy skillet on a medium flame
and gently roast all ingredients (leave
cardamom in its pods till later) except
the dry ginger, till they turn a few
shades darker. Stir occasionally. Do not
be tempted to speed up the process by
turning up the heat as the spices will burn on the outside and remain raw on the inside.

2. When the spices are roasted turn off the heat and allow them to cool.

3. Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.

4. Grind them all together, to a fine
powder in a clean, dry coffee grinder.

5. Store in an air-tight container in a cool,dark place.

Paneer Roll

*.Ingredients

 For Chapati:>

3/4 cup + 1/4 cup Whole Wheat Flour or
Maida (all purpose flour)
2 teaspoons Oil
Milk
Salt

*.Ingredients For Roll Filling:>

3/4 cup crumbled or grated Paneer.

2 tablespoons finely chopped Coriander Leaves

1 medium Onion, finely chopped

1 Green Chill, finely chopped

1/2 teaspoon Ginger-Garlic Paste

1/2 teaspoon Cumin Seeds

1/2 teaspoon Garam Masala

1/2 teaspoon Red Chilli Powder

1 teaspoon Coriander Powder

2 teaspoons Tomato ketchup

Salt

1 teaspoon Oil

*.Ingredients For Roll:>

2 Cheese Cubes, grated (optional)
4 teaspoons Green Chutney
Oil for shallow frying

Gajar Ka Halwa(Carrots Halwa)

*.Ingredient:>

Carrots – 1 kg

Milk - 2 ½ cup (boiled) (You can also use dry
milk powder)

Sugar to taste

Cardamom Powder - ½ tsp

Butter - 3 tbsp

Almond - 10

Pistachio - 10

Cashew - 10

(You can use nuts of your own choice e.g
walnuts etc.)

Maggi Noodles

*.Ingredients:>

2 packs maggi noodles.

1/2 tsp cumin seeds.

4 cloves garlic minced.

2 green
chillies thinly
chopped.

2 tbsp tomato
ketchup.

2 tbsp frozen peas.

2 tbsp carrot thinly chopped.

1/2 onion thinly chopped.

1 tbsp butter.

A pinch of black pepper.

A pinch of salt.
              
           
                      *Priparation:>

1. Melt the butter in a non-stick pan.

2. Add cumin seeds, allow the seeds to
crackle and add green chillies and minced
garlic.

3. Saute for few more seconds on medium
high flame.

4. Add onion, carrot and green peas.

5. Adjust with the salt and black pepper, stir
for 2 minutes.

6. Add 2-1/2 cup water and stir very well.

7. Add Maggi taste maker which comes with
its packet.

8. Mix well and add Maggi noodles.

9. Stir for few seconds and then simmer the
flame.

10. Leave to cook for about 3-4 minutes until
noodles become soft and little dry.

11. Just before serving stir with the ketchup.

12. Serve immediately.

Chicken Roast

Ingredients:>

1 kg chicken

*.For the marination:>

1/4 tsp turmeric powder

1/4 tsp chilli powder

1/4 tsp coriander powder

1 tsp vinegar / lemon juice

1" piece ginger

5 garlic cloves

3-5 green chillies

Salt, to taste

*.For roasting:>

3 medium onions

1 large tomato (blanch it,
remove skin & make puree)

2 green chillies, slit

3 sprigs curry leaves

1/4 tsp garam masala powder

1/4 tsp pepper powder

Juice of 1 lemon

Oil.

Chicken Soup

*.Ingredients:

• 3 pounds Whole Chicken
• 1 tsp Chicken Bouillon Granules
• 4 Carrots (halved)
• 4 stalks Celery (halved)
• 1 large Onion (halved)
• Water, to cover
• Salt
• Pepper

             Priparation:

• Take a large soup pot and add in the chicken, carrots, onion and celery.

• Cover the ingredients with cold water and keep to boil, uncovered.

• Once it begins to boil, lower the flame
to medium-hot and leave to simmer
until the chicken meat begins to fall
off the bones.

• Take the soup pot off the heat and
remove all ingredients out of it.

• Strain the broth.

• Remove the meat from the bones and
chop the celery, onion and carrots.

• Season the broth with the chicken
bouillon, salt and pepper.

• Put back the carrots, chicken, onion
and celery in to the pot and stir.