Crab roast

Ingredients:

• Cleaned crab cut into half - 1 kg
• Coconut oil - 4 tbsp
• Chopped onion - 3 nos
• Chopped tomato - 3 nos
• Green chilli cut into half - 4 nos
• Ginger-garlic paste - 1 tbsp each
• Kashmiri chilli powder - 2 tbsp
• Turmeric powder - 1/2 tbsp
• Black pepper powder - 1/2 tbsp
• Curry leaves - 30 nos
• Salt to taste
• Normal water - 1/2 glass

Directions:

1. Heat oil in a thick bottomed pan and sauté ginger-garlic paste, onion, tomato and green chilli very well.
2. Add kashmiri chilli powder, turmeric powder, black pepper powder and curry leaves to above mixture and sauté until the oil separates from gravy.
3. Add cleaned crab pieces to gravy, mix well and add water. Add salt to taste and mix well. Allow the crab to cook in gravy for 15 to 20 minutes in low flame.
4. Once all the water is evaporated and the gravy thicken add 2 spoons of coconut oil. Mix well and switch off the flame.

"Now the tasty crab roast is ready to serve"

Mushroom Curry

Ingredients: 

• Button Mushrooms - 250gm
• Onion - 1(finely chopped)
• Tomatoes - 2big(finely chopped)
• Cumin Seeds - 1/2tsp
• Cloves - 2
• Turmeric Powder - 1/2tsp
• Chilli Powder - 1tbsp
• Garam Masala Powder - 1tsp
• Cumin Powder - 1/2tsp
• Coriander Powder - 1tsp
• Ginger Garlic Paste - 1tsp
• Green Coriander Leaves - finely chopped to garnish
• Curry Leaves
• Oil - 3tsp
• Salt to taste

Directions:

1. Wash the mushrooms well and wipe them well on all sides, with towel. then chop it into medium pieces.
2. Take a pan heat the oil, add the cumin seeds, cloves and cook till spluttering stops.
3. Now add the onion, and Saute onions till it becomes brown.
4. Add ginger garlic pastes, curry leaves and fry for 1min.
5. Add tomatoes and cook till tomatoes become mushy.
6. Add the turmeric powder, red chilli powder, cumin powder, coriander powder and garam masala powder, salt needed and stir to mix well and   cook for a few minutes.
7. Now add the mushrooms and stir fry till cooked, then add a little water and cook till the mushrooms are soft.
8. Garnish with chopped fresh coriander leaves.

"Now the tasty mushroom curry is ready to serve"

Coconut burfi

Ingredients:

• 250 gms finely grated coconut
• 250 gms sugar
• 150 ml water
• ghee for greasing plate

Directions:

1. Prepare syrup with sugar and water to 2 1/2 thread consistency.
2. Use method as shown in introduction.
3. Warm coconut in heavy saucepan, pour in the syrup.
4. Stir well and cook till soft lump forms.
5. Spread in a greased plate. Cool.
6. Sprinkle cardamom powder (optional).
7. Cut into squares, store in airtight container.

"Now the tasty coconut burfi is ready to serve"

Kaju barfi

Ingredients:

• 150 gm cashewnuts
• 400 gm sugar
• elaichi powdered
• silver foil (optional)
• 500 gm kova

Directions:

1. Dry grind the cashew
2. Mix kovaa (grated) and sugar
3. Heat in a heavy pan, stirring continuously.
4. Once the sugar dissolves, add the cashew (powdered) and elaichi
5. Cooking, constantly stir till soft lump is formed and does not stick to sides
6. Roll on a flat surface to desired thickness and apply silver foil.

"Now the delicious kaju barfi is ready to serve"

Pasta

Ingredients:

• Macaroni- 200 gms
• Tomatoes(chopped)-1 no
• Onions(chopped)-2 no(medium size)
• Tomato ketchup-2 tsp
• Green chilli sauce-3 tsp
• Soy sauce-1/2 tsp
• Chilli powder-1/2 tsp
• Garam Masala Powder-1/2 tsp
• White pepper powder-1/2 tsp
• Curry Leaves-a few
• Coriander leaves-1 sprig
• Salt- to taste
• Oil-10 ml

Directions:

1. Cook macaroni in salted boiling water till it is done.Strain and keep aside. Let it cool.
2. Heat oil in a thick bottomed pan. Add chopped onions and fry in a medium fire till raw smell subsides.
3. Add ketchup, chilli sauce and soy sauce. Continue frying for 2 minutes.
4. Add chopped tomatoes, salt and fry in a slow fire till the tomatoes gets smashed well.
5. Add garam masala, curry leaves, chilli powder and continue frying till it becomes a thick sauce.
6. Take the cooked macaroni in a bowl or plate. Season with white pepper powder and pour cooked sauce over it.
7. Garnish with coriander leaves

"Now the tasty pasta is ready to serve"

Mini Idlis in Sambhar

Ingredients:

• Tur Dal – 1/2 cup
• Onions – 2 nos (large-sized; julienned and halved to a shorter length)
• Tomatoes – 3 nos (large-sized; cubed into 1/2 pieces)
• Chilli powder-1tbsp
• Curry leaves – a sprig; finely chopped
• Coriander/Cilantro – a handful; finely chopped
• Tamarind puree – 1/2 cup
• Rasam powder – 2 tbsps
• Salt – to taste
• Jaggery – 1 tbsp
• Oil – 1 tbsp

Note: You could replace the onions with shallots or pearl onions. They make this sambhar taste even better!

To grind together:

• Freshly grated coconut – 1/2 cup
• Onion – 1 no (large-sized; cubed)
• Jeera/Cumin seeds – 2 tbsps

For the tempering:

• Mustard seeds – 1 tsp
• Asafoetida – a generous pinch
• Ghee – 1 tsp

Directions:

1. Pressure cook the tur dal and tomatoes together (with adequate water), till the dal is softly cooked and set aside.
2. In a wok, heat 1 tbsp oil and saute the onions on a medium flame till they are cooked tender.
3. Add the tamarind puree, rasam powder, salt and jaggery. Also add the curry leaves and coriander, and let it boil on a medium flame for 15-20 minutes (A lovely aroma will fill the kitchen and the entire house by now, and your tummy will start preparing for the treat that will ensue soon!).
4. Mash the cooked dal+tomato mixture and add to the wok. Let boil another 10 minutes. Add adequate warm water to adjust the consistency.
5. In the meanwhile, grind together the ingredients mentioned (for grinding) to a smooth paste, with adequate water.
6. Add the ground paste to the sambhar,chilli powder,salt and let it boil on medium for another 5 minutes, or till you see a frothy surface on the top.
7. Prepare the tempering and stir in.

"Now the delicious mini idlis in sambar is ready to serve"

Channa Masala

Ingredients:

• 2 cups garbanzo beans, soaked overnight and cooked(cooking liquid reserved)
• 2 onions, chopped fine
• 1/2 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp kashmiri chilli powder
• 1/2 tsp turmeric powder
• 2 tbsp tomato paste
• 1 tbsp cilantro, chopped
• 1 tbsp oil
• salt to taste

To grind:

• 1 large tomato, chopped
• 1 tsp whole black pepper
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 2 green chillies

Directions:

1. Remove about 1/2 cup of cooked garbanzo beans and grind it to a fine paste along with the ingredients in the ‘to grind’ list. 
2. Reserve a tbsp of the chopped onion for topping the masala. 
3. Heat the oil in a wide bottomed pan and add the cumin seeds. 
4. When they sizzle, add the onions and saute the onion until soft and translucent. 
5. Add the ground paste, chilli powder, salt, garam masala and tomato paste. 
6. Cook until the oil leaves the sides of the pan. 
7. Add the garbanzo beans and the reserved cooking liquid to bring the masala to a gravy consistency. 
8. Top with the reserved onions and the cilantro. 

"Now the tasty Chana masala is ready to serve"

Basundi

Ingredients:

• 2 litres Milk 
• 2 tblsp Lemon Juice
• 1 cup Sugar 
• 8 crushed Cardamoms
• 5 chopped Almond (Badam) 
• 10 roughly chopped Charioli nuts

Directions:

1. Boil the milk in a kadai.
2. Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre. remove from the flame and keep aside.
3. Drop the lemon juice to the milk and stir the mixture so that it becomes granular in consistency.
4. Return to a medium flame.
5. Add the sugar and cook for another 10 minutes. stir the mixture occasionally.remove from the fire.
6. Transfer to a bowl and add the cardamoms and the nuts.mix thoroughly.
7. Serve hot or cold.

"Now the delicious basundi is ready to serve"

Mutton gravy

Ingredients:

• Mutton-250 gms
• Coriander seed-1 1/2 tsp
• Cumin seed-2 tsp
• Red chilli-6
• Grated coconut-1/4 cup
• Turmeric powder-1/2 tsp
• Onion-1
• Oil

Directions:

1. Heat oil in kadai
2. When oil get heated add red chilli,coriander,cumin and fry
3. When the smell of coriander changes remove the kadai from stove and keep it aside
4. Grind the fried mixture and coconut
5. Heat oil in pressure cooker
6. When oil get heated add onion and fry till it turn brown
7. Add mutton pieces,grinded masala,tumeric powder,salt and some water
8. Give 3 visil and simmer the stove for 15 mins

"Now the delicious mutton gravy is ready to serve"

Chicken liver fry

Ingredients:

• Chicken liver-250 gms
• Onion -1(medium)
• Chilli powder-1/2 tsp
• Pepper powder-1 tsp
• Salt-to taste
• Oil

Directions:

1. Heat oil in a pan
2. When oil get heated add Onion and fry till it turns to brown
3. Now add chicken liver,chilli powder,pepper powder,turmeric powder,salt
4. Add some water in the mixture
5. Cook till the oil seperate 

"Now the tasty chicken liver fry is ready to serve"

Moor kulambu

Ingredients:

• Curd / Yogurt – ½ cup
• Turmeric powder – ½ tsp
• Salt – to taste
• To grind to a paste:
• Fresh grated coconut – 3 tbsp
• Raw rice - 1 tsp
• Toor Dal - 1/2 tsp
• Green chillies – 3
• Ginger – ½ inch piece

For Seasoning:

• Mustard seeds – ¼ tsp
• asafoetida-1/4 tsp
• Whole dry red chillies - 2
• Oil - 1 tsp
• Curry leaves – 1 sprig

Directions:

1. Wash and soak rice and toor dal for 30 mins. 
2. Then grind it to a smooth paste along with grated coconut,green chillies and ginger 
3. In a bowl, mix together the curd, ground paste,turmeric powder,salt and required amount of water depending on the gravy and thickness you want. 
4. Heat the oil in a kadai and add the mustard seeds. Once it pops add asafoetida,whole chillies,curry leaves and add the mixed curd gravy to this tempering.
5. Keep the flame in the medium and bring the liquid to a boil and simmer for a few seconds.
6. Once it starts boiling and rising to the top like milk does switch off the stove and transfer to the serving bowl.

"Now the delicious moor kulambu is ready to serve"

Mushroom pulao

Ingredients:

• Basmati Rice - 2 cups
• Onions - 1 cup, chopped
• Cardamom - 3 no
• Cinnamon - 1 1/2 inch
• Cloves - 5 no
• Ginger Garlic paste - 2 tablespoon
• Ghee - 2 tablespoon
• Green Chillies - 7 no
• Green Peas - 100 grams
• Coriander Leaves (cilantro) - a punch
• Pudina Leaves - a punch
• Mushroom - 10 medium sized, chopped
• Water - 2 cup
• Oil - 1 1/2 tablespoon

Directions:

1. Make a paste of pudina leaves, coriander leaves, green chillies and keep it aside.
2. Heat a pan, pour some ghee, add Cardamom, cloves, cinnamon and then add onions.
3. Once the onions turn brown, add ginger garlic paste and fry for few seconds.
4.  Add the grinded paste and saute for few mins until the raw smell changes.
5.  Once oil comes out, add mushrooms, green peas and saute for few mins then switch off the flame.
6. Take another pan, pour some oil, add rice and fry for few seconds.
7. In a cooking vessel, add all the above together (Rice and the mixer), add salt and water.
8.  Pressure cook until the first whistle. Take out the rice and mix well.
9.  Serve hot with raita.

"Now the mushroom pulao is ready to serve"

Carrot halwa

Ingredients:

• Carrot - 2 cups, grated
• Milk - 1 1/2 cups
• Koya - 1 teaspoon
• Sugar - 1/2 cup
• Almond - 1 teaspoon, chopped
• Cardamom Powder - 1/4 teaspoon
• Cashewnuts - 1 tablespoon, chopped
• Raisins - 1/2 teaspoon, chopped

Directions:

1. In a wide pan, add ghee, roast all the dry nuts for a minute.
2. Add the grated carrot, milk and keep stirring constantly on low flame.
3. Once the milk is absorbed and carrots are cooked, add sugar.
4. Add koya and cardamom powder.
5. Carrot Halwa is ready to eat. Serve it hot or cold.

"Now the delicious carrot halwa is ready to serve"

Cucumber mint soup

Ingredients:

• Cucumber - 2 no, chopped
• Onions - 1 big sized, chopped
• Pepper - 1/2 teaspoon
• Salt - to taste
• Butter - 1 teaspoon
• Pudina Leaves - 10 no

Directions:

1. Heat a pan, add butter, onions and fry for a minute. 
2. Add cucumber and fry until the cucumbers are soft.
3. In a mixer, add this mixture and blend it well.
4. Transfer into  a wire mesh strainer and drain thoroughly.
5. Add pudina leaves, pepper and salt to taste.
6. Serve hot.

"Now the delicious cucumber mint soup is ready to serve"

Vegetable pulao

Ingredients:

• Basmati Rice - 1 1/2 cup, cooked
• Beans - 5 no, sliced
• Carrot - 1 no, chopped
• Green Peas - a handful
• Cauliflower - 2-3 florets
• Garam Masala - 1 teaspoon
• Onion - 2 medium sized, sliced
• Red Chilli Powder - 3/4 teaspoon
• Garam Masala - 1/2 teaspoon
• Paneer - 1/2 cup, small cubes

Directions:

1. Cook the rice in a cooker and keep it aside.
2. Blanch peas, cauliflower, carrot and beans and set aside.
3. Heat oil in a pan, add cinnamon, cloves, elaichi, onions and fry till its translucent.
4. Add blanched vegetables and fry for a while.
5. Add red chilli powder, garam masala powder, fry for sometime and switch off the gas.
6. Add cooked rice, coriander leaves, paneer pieces and  cook well

"Now the vegetable pulao is ready to serve"

Beetroot subzi

Ingredients:

• Betroot - 1 big size, finely chopped
• Oil - 2 tablespoon
• Onion - 2 medium sized, chopped
• Garlic - 10 no, crushed
• Curry Leaves - 10-15 no
• Sambar Powder - 1 teaspoon
• Red Chilli Powder - 1/2 teaspoon
• Green Chilli - 2 n0, finely chopped
• Turmeric Powder - 1/4 teaspoon
• Jaggery - a pinch (optional)
• Salt - to taste
• Hurigadale - 1 1/2 teaspoon

Directions:

1. In a pressure cooker, add oil, garlic, curry leaves, green chilli and fry till the garlic its light brown.
2. Add onions and fry till its translucent.
3. Add sambar powder or garam masala powder, turmeric powder, red chilli powder and mix in chopped beetroot.
4. Add salt to taste, jaggery and mix well.
5. Pressure cook the mixture until 2 whistles.
6. Once its done, add water, hurigadale and boil for few minutes.
7. Betroot Palya is ready to be served with chapati.

"Now the beetroot subzi is ready to serve"

Dates and almond milkshake

Ingredients:

• Dates - 6 no, deseeded and chopped
• Almond - 8 no, soaked and chopped
• Apple - 1/2 , chopped
• Milk - 2 glasses
• Sugar - as taste (optional)
• Honey - 1 tablespoon
• Ice cubes - 4 no

Directions:

1. Soak the almond for 20 mins.
2. Grind dates, almonds, apple, milk, honey, sugar(optional) and ice cubes.
3. Strain the liquid mixture and transfer into a glass.
4. Serve with honey on top.

"Now the delicious dates and almond milkshake is ready to serve"

Ridge gourd curry

Ingredients:

• Ridge Gourd - 1/4 kg, chopped
• Cloves - 6 no
• Cinnamon - 3 1/2 inch
• Garlic - 20 no
• Green Chilli - 5 no
• Ginger - 1 inch
• Coriander Leaves (cilantro) - 2 teaspoon
• Dry Coconut Gratings - 1 cup
• Ghee - 2 tablespoon
• Salt - to taste
• Onions - 2 medium sized, chopped

Directions:

1. Grind ginger, green chilli, garlic, coriander leaves, dry coconut gratings, salt, water and make a fine paste.
2. Heat ghee in a pan, add onions, ridge gourd , mix well and fry for a while.
3. Add the ground paste and fry till the raw smell goes away.
4. Add water and cook for sometime.
5. Serve it with chapathi or roti.

"Now the ridge gourd curry is ready to serve"

Chicken tandoori kebab

Ingredients:

• Chicken - 800 grams, boneless
• Yogurt - 300 grams
• Red Chilli Powder - 1 teaspoon
• Ginger Garlic paste - 2 tablespoon
• Garam Masala - 1 teaspoon
• Cumin Powder - 1/2 teaspoon
• Butter -
• Red Orange Colour - few drops (optional)
• Salt - to taste
• Lemon Juice - 2 tablespoon

Directions:

1. Wash and cut chicken into small cubes. Add lemon juice, salt to taste and keep it aside.
2. Whisk yogurt in a bowl, add red chilli powder, ginger garlic paste, garam masala, cumin powder and mix well. Add chicken pieces and marinate for about 4 hours in the refrigerator.
3. Put the chicken on to skewers and cook in moderately hot tandoor oven for about 6 to 8 minutes.
4. Baste the chicken pieces with butter and put in to tandoor oven.
5. Cook until slightly colored and cooked.
6. Serve hot as an appetizer.

"Now the spicy chicken tandoori kebab is ready to serve"

Gulab jamun

Ingredients:

• Gulab Jamun Mix - 1 packet
• Maida - 3-4 tablespoon
• Sugar - 4 1/2 cup
• Water - 5 Cups
• Cardamom Essence - 7-8 drops
• Rose White Essence - 1 teaspoon

Directions:

1. In a bowl , add gulab jamun mix, maida and water. Knead it lightly and make a dough. Keep it aside for five minutes.
2. Knead again lightly and make small balls.
3. Heat oil in a deep pan , drop the balls into it and fry them on a medium flame.
4. Once it turns golden brown, remove it on absorbent paper. Keep it aside.
5. Heat a wide vessel, add sugar and water. Once the sugar is dissolved, strain to remove any impurities.
6. Heat the syrup once again and let it boil. Once it starts boiling, reduce the flame and allow it to boil for 10-15 minutes or until the sugar syrup thickens lightly.
7. Switch off the flame, add rose white and cardamom essence.
8. Drop the fried balls into sugar syrup.
9. Gulab Jamun is ready to eat.

"Now the tasty gulab jamun is ready to serve"

Chicken lollipop

Ingredients:

• Chicken - 1 kg
• Oil - for frying

For marination:

• Maida - 1/3 cup
• Cornflour - 1/3 cup
• Garam Masala - 1 tablespoon
• Mango Powder - 1/2 teaspoon
• Coriander Powder - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Lemon Juice - a pinch
• Coriander Leaves (cilantro) - 2 tablespoon

For the paste:

• Byadgi Red Chilli - 10 no
• Kashmiri Red Chilli - 10 no

Directions:

• Wash the chicken and allow to drain completely.
• Grind byadgi red chilli, kashmiri red chilli, garlic, ginger, curds, salt to taste to a fine paste.
• Transfer the paste into a deep bowl, add maida, cornflour, garam masala, turmeric powder, coriander powder, coriander leaves and lemon juice.
• Add the chicken lollipops and marinate the pieces well. Refrigerate for atleast 4 hours.
• Heat oil in a deep pan, drop the lollipops into the hot oil and fry for about 3-4 minutes. Remove on absorbent tissue.
• Chicken Lollipop should be served hot with sauce.

"Now the chicken lollipop is ready to serve"

Masala dosa

Ingredients:

• 1 1/2 cups rice
• 1/2 cup urad dal
• salt to taste
• Oil

Masala Filling:

• 2 large potatoes
• 1 medium onion (chopped)
• 1/2 teaspoon yellow split peas
• 1/2 teaspoon mustard seed
• 1/2 teaspoon turmeric
• 1-2 green chili
• 1 tablespoon oil
• salt to taste

Directions:

1. Separately soak rice and urad dal at least 6 hour or overnight in water.
2. Grind to paste.
3. Mix together, add salt with water to make batter.
4. Leave in room temperature overnight.
5. Mix onion and chilies to the thin batter.
6. Heat pan or griddle with little ghee or oil.
7. Spread the mix on pan in circular motion to make thin Dosa.
8. Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

1. Heat oil. Add mustard seed, peas, onions and spice.
2. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
3. Add potatoes and mix and cook some more Serve
4. Add filling inside Dosa and roll. Serve hot with Chutney.

"Now the crispy masala dosa is ready to serve"

Mattar paneer

Ingredients:

• 1 cup paneer (cubed)
• 1 12 cups fresh peas (or frozen)
• 1 tbsp oil
• 1 onion (finely chopped)
• 14 cup tomatoes (ground or crushed unsalted, canned)
• 1 12 tbsps masala (Arvinda's Curry)
• 1 tsp salt
• 1 tsp sugar
• 12 cup light cream
• 14 cup ground almonds
• 12 cup water
• 14 cup cilantro (to garnish)
• 12 tsp garam masala

Directions:

1. In a pan, heat oil on medium heat and fry onions until caramelized, approximately 10 minutes. 
2. Add ground tomatoes and fry for 2-3 minutes. 
3. Add Arvinda’s Curry Masala, salt and sugar. Stir and cook for 2-3 minutes. 
4. Add peas and cubed paneer and mix well. Add cream and almonds. 
5. Stir. Cover and cook for 5 minutes or until the sauce has thickened. 
6. Add water. Simmer for another 5-8 minutes. This dish should have a thick creamy sauce. 
7. Garnish with cilantro and Arvinda’s Garam Masala. Serve with Indian flatbreads and rice.

"Now the Mattar paneer is ready to serve"

Strawberry lassi

Ingredients:

• 400g strawberries roughly chopped
• 300mll low fat natural yogurt
• 30g golden caster sugar os sweetener (optional)
• 750ml ice cold water
• a few drops of rosewater

Directions:

1. Blend strawberries with half the water until smooth
2. Add yogurt, sugar, remaining water and rosewater and blitz until smooth and frothy
3. Pour into glasses, sprinkle pepper and serve

"Now the delicious strawberry lassi is ready to serve"

Badam phirni

Ingredients:

• 2 cups milk
• 2 tbsp rice
• 3 tbsp sugar
• 1/4th cup blanched almonds (sliced)
• 1 tsp green cardamom (crushed)
• 1/2 tsp kewra essence

Directions:

1. Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
2. In a non-stick saucepan bring milk.
3. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
4. Remove from heat and add almonds.
5. Put in serving bowl and chill.
6. Garnish the badam phirni with silver or gold foil paper (varak) and serve.

"Now the delicious badam phirni is ready to serve"

Badam kheer

Ingredients:

• 1/2 cup Almond (Badam) 
• 2 cups Milk 
• 3 tblsp Sugar 
• 5 crushed Cardamoms
• a pinch of Saffron (Kesar), soaked in lukewarm milk 

Directions:

1. Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
2. Remove the skin of the almonds and grind to a fine paste.
3. Boil the milk in a thick bottomed pan. when the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.
4. Remove from the flame.. add the dissolved saffron and the crushed cardamoms.
5. Allow to cool and serve chilled.

"Now the delicious badam kheer is ready to serve"

Badam halwa

Ingredients:

• 2 cups Badam
• 2 1/2 cups Sugar
• 2 drops Kesar Colour
• 1 cup Ghee
• 1 cup Milk

Directions:

1. Leave the almonds in hot water for 1 hour.
2. Remove the outer skin and grind to a paste with the milk.
3. Make sugar syrup and boil till it reaches a one string consistency.
4. Add the badam paste and cook till it thickens.
5. Add the kesar colour.
6. Add ghee little by little stirring continuously on low heat.

"Now the yummy badam halwa is ready to serve"

Chicken kofta

Ingredients:

• a pinch garam masala powder
• 1/2 walnuts
• 4 cup chicken stock
• 2 green cardamoms
• 2 tblsp fresh cream
• 400 gms chicken (minced)
• 1 tblsp garlic paste
• 1/2 tsp cumin powder
• sal t to taste 
• 1 tblsp oil
• 2 tblsp tomato paste
• 4 green chillies
• 1 tsp red chilli powder
• 1 tblsp ginger paste
• 2 medium onions

Directions:

1. Combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt.
2. Mix thoroughly.
3. Using a tablespoon, divide into equal portions.
4. Roll each portion into a ball.
5. Bring chicken stock to boil, crush green cardamoms and mix in to chicken stock.
6. Mix in chicken balls to boiling stock, lower the heat up and continue to stir fry until chicken balls are cooked and stock has almost evaporated.
7. Keep aside.
8. Wash and cut green chillies.
9. Boil walnuts and then grind in to a fine paste.
10. Take off and boil onions, remove and grind to a paste.
11. Heat up oil, mix in boiled onion paste, stir fry until oil begins to separate, mix in ginger, garlic paste, cut green chillies stir fry for a moment.
12. Mix in tomato paste then bring to a boil.
13. Mix in walnut paste and stir to mix well.
14. Lower the heat, mix in fresh cream, stirring continuously.
15. Mix in koftas and bring to a boil, adjust salt.
16. Serve hot.

"Now the crispy chicken kofta is ready to serve"

Jeera rice

Ingredients:

• 1 cup Basmati rice 
• 2 tsp Jeera (cumin seeds) 
• 2 tbsp Cashewnuts 
• 3 Whole peppercorns 
• 2 Bay leafs 
• 3 Cloves 
• 2 Cinnamon sticks 
• 1 Onions, sliced 
• Coriander leaves
• Curry leaves
• 2 tbsp Ghee
• Salt To Taste

Directions:

1. Wash the rice and soak in water for half an hour.
2. Heat ghee in a heavy saucepan, add cashewnuts. Fry until brown. Take them out and keep aside.
3. Add onions,coriander,curry leaves , bayleafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while.
4. Add the rice , salt, water and stir. Cover with a lid and simmer the flame.
5. Cook until the rice is done.
6. Serve jeera rice hot with any spicy curry or raita.

"Now the delicious jeera rice is ready to serve"

Bread rolls

Ingredients:

• 2 Big Potatoes (boiled and mashed)
• 7-8 Bread Slices 
• Coriander leaves finely chopped
• Green chilies (chopped)
• Red Chili powder to taste
• 1/4th tsp Garam Masala powder
• Oil for frying

Directions:

1. Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well
2. Take some water in a bowl and dip a bread slice for few seconds.
3. Squeeze the water from the bread by pressing between palms gently.
4. Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
5. Repeat the same process for making more rolls.
6. Heat oil in a kadhai and deep fry on medium flame till golden brown.
7. Serve bread rolls hot with green chutney and tomato sauce.

"Now the bread roll is ready to serve"

Falooda

Ingredients:

• 1 glass milk (skim to full)
• 1 -2 ounce chinese noodles (or 1-2 falooda sev)
• 1 1/2 teaspoons rose water (or rooafzah)
• 1/2 teaspoon falooda seeds (or takmaria seeds) (optional)
• pista, kulfi (Indian Store, $5 for a quart) or plain kulfi ice cream
• Fruits(Any)

Directions:

1. Soak the Takmaria Seeds in water for at least 1 hour.
2. Boil the noodles/sev in water for about 15 minutes.
3. Drain the water, and boil the noodles in a little milk for about 5-10 minutes on low heat. Do not burn the noodles!
4. Turn off the heat and add lots of ice to the pot to cool the noodles for about 10 minute Stir them to quicken the process.
5. Put the noodles in the glass, add Rooafzah/Rose Water, pour in milk, add a little crushed ice and stir. (Rooafzah is a sweet syrup added to milk or water for a drink in itself).
6. Top it off with a scoop or two of the Pista Kulfi Ice cream and fruits

"Now the delicious falooda is ready to serve"

Chocolate milkshake

Ingredients:

• 2 cups milk
• 2 tablespoons chocolate syrup
• 2 cups vanilla ice cream
• 3/4 teaspoon vanilla extract

Directions:

1. add all ingredients in blender
2. blend for about 30 seconds
3. stir well and then enjoy

"Now the delicious chocolate milkshake is ready to serve"

Mutton chops

Ingredients:

• Mutton ribs – 1 Kg
• Turmeric powder – 1 tsp
• Onions (chopped) – 2
• Coriander leaves – 100 g
• Green chilies – 5
• Ginger – one piece
• Garlic – one pod
• Cinnamon – two pieces
• Cloves – 5
• Green cardamom – 5
• Kashmiri chili powder – 1 tsp
• Pepper powder – 1 tsp
• Vinegar – 1 tbsp
• Onions (sliced long and fine) – 1
• Potatoes (sliced long) – 2
• Ghee / Oil – 4 large spoons

Directions:

1. Cook the mutton on a slow fire with turmeric powder, chopped onions and salt. Do not add water.
2. Make a paste with the coriander leaves, green chilies, ginger and garlic.
3. Coarsely crush the cinnamon, cloves and cardamom together.
4. Add the prepared paste and the crushed spices to the cooked mutton and sauté well.
5. Pour ghee into a shallow bottomed or flat kadai and place it on the fire.  When the ghee is hot, fry the onions well, remove, and then fry the potatoes.
6. To the same oil, add the sautéed mutton mixture, along with the Kashmiri chilli powder, pepper powder and vinegar, and sauté very well.
7. Finally, add the fried onions and potatoes into it, and serve hot.

"Now the mutton chops is ready to serve"

Vegetable puffs

Ingredients:

• Puff Pastry Sheet : 1
• Hard Boiled Eggs : 3 nos
• Onion : 1 (chopped)
• Green Chillies :2 nos (chopped)
• Garlic-Ginger paste :1 tsp
• Fennel seed powder : 1/4 tsp
• Red chilly powder : 1tsp
• Garam masala powder :1/4 tsp
• Cooked potatoes cubes : 1 no
• Mixed vegetables pieces :1 cup (carrot, green beans, green peas)
• Salt to taste
• Oil :1 tbsp

Directions:

1. Thaw the puff pastry sheet at room temperature for 30 minutes.
2. Preheat oven to 400 degree F.
3. Heat oil in a pan/kadai and add the chopped onion, ginger garlic paste, green chillies,vegetables and add all the spices
4. and mix well and sauté everything until the raw smell goes, switch off the stove and keep it aside.
5. Roll out the puff pastry sheet and cut into 6 equal pieces,cut through the folds on it and then, cut the three big pieces into two each piece must be sufficient to cover a vegetables.
6. Take 1 tsp of cooked masala and keep on the middle of each pastry slice and place mashed potatoes.
7. Apply water on the sides of the pastry sheet and cover the vegetables masala with the sides of the pastry sheet.
8. Optional – Prepare egg wash by beating the egg nicely and brush the top with it to get the shiny and smooth top.
9. Arrange them on a greased baking tray lined with parchment paper.
10. Bake for 20-25 minutes until the top turns golden brown.

"Now the tasty vegetable puffs is ready to serve"

Egg puffs

Ingredients:

• Puff Pastry Sheet : 1
• Hard Boiled Eggs : 3 nos
• Onion : 1 (chopped)
• Green Chillies :2 nos (chopped)
• Garlic-Ginger paste :1 tsp
• Fennel seed powder : 1/4 tsp
• Red chilly powder : 1tsp
• Garam masala powder :1/4 tsp
• Egg (beaten) : 1 no (for egg wash)
• Salt to taste
• Oil :1 tbsp

Directions:

1. Thaw the puff pastry sheet at room temperature for 30 minutes.
2. Preheat oven to 400 degree F.
3. Heat oil in a pan/kadai and add the chopped onion, ginger garlic paste, green chillies and add all the spices
4. and mix well and sauté everything until the raw smell goes, switch off the stove and keep it aside.
5. Roll out the puff pastry sheet and cut into 6 equal pieces,cut through the folds on it and then, cut the three big pieces into two each piece must be sufficient to cover an egg.
6. Take 1 tsp of cooked masala and keep on the middle of each pastry slice and place each half of egg on the top of onion mix.
7. Apply water on the sides of the pastry sheet and cover the egg with the sides of the pastry sheet.
8. Optional – Prepare egg wash by beating the egg nicely and brush the top with it to get the shiny and smooth top.
9. Arrange them on a greased baking tray lined with parchment paper.
10. Bake for 20-25 minutes until the top turns golden brown.

"Now the yummy egg puffs is ready to serve"

Beef cutlet

Ingredients:

• Beef -1/2 kg
• Chilli powder – 2 tsp
• Pepper powder – 1 tsp
• Salt – to taste
• Coconut oil – as needed
• Onions (chopped fine) – 3
• Green chillies (chopped fine) – 5 to 6
• Ginger (chopped fine)  – ½” piece
• Potato (boiled and mashed) – 2
• Salt – to taste
• Vinegar – a little
• Eggs (beaten) – 2
• Bread crumbs – 1 cup
• Coconut oil – to fry

Directions:

1. Cook the beef well with chilli powder and pepper powder. Mince finely and keep aside.
2. When the coconut oil is hot, add the finely chopped onions, ginger and green chilies and sauté well. To this, add the minced beef and the cooked, mashed potatoes.
3. Add salt and vinegar. Mix it all together well and roll it into small balls.
4. Flatten each ball into a cutlet shape. Coat each cutlet with beaten egg, roll in bread crumbs and deep fry.

"Now the crispy beef cutlet is ready to serve"

Carrot rice recipe

Ingredients:

• Rice – 5 cups, cooked with each grain separate
• Carrots – 2, peel and grate
• Curry leaves – 1 sprig (optional)
• Bay leaf -1
• Cloves – 6
• Cinnamon stick – 1?
• Cardamoms – 2
• Onions – 2 (medium sized, finely sliced)
• Green chili-ginger-garlic paste – (1" ginger/2 cloves garlic/2 green chilies)
• Coriander leaves – 4-5 tbsps, finely chopped:
• Kasoori methi – 1/2 tsp (dried fenugreek leaves)
• Coriander powder – 1 tsp
• Broken Cashew nuts – 2 tbsps
• Coriander leaves – 1 1/2 tbsps (finely chopped for garnish)
• Salt – to taste
• Oil – 1 tbsp
• Ghee – 1 tbsp (optional)

Directions:

1. Heat oil+ghee in a vessel or pressure cooker, add cashew  nuts and toast till golden. Remove the cashew nuts and keep aside.
2. In the same cooking vessel, add cloves, cinnamon and cardamoms and stir fry till they splutter. Add the sliced onions and saute for 3 mts. Add green chili-ginger-garlic paste, curry leaves, coriander leaves and kasoori methi and saute for 4 mts.
3. Add the grated carrot and cook for 7-8 mts on low to medium. Add coriander powder and mix. Add salt to taste and mix.
4. Reduce heat, add the cooked rice and mix. Cook on low flame for 3 mts.
5. Remove onto a serving bowl. Garnish with fresh coriander leaves and toasted cashew nuts. Serve warm with raita or any curry of your choice.

"Now the healthy carrot rice is ready to serve"

Beetroot halwa

Ingredients:

• Beetroot grated – 2 cups heaped
• Sugar -3/4 cup
• Milk – 2 cups
• Cardamom powder -1/4 tsp
• Almonds/Badam – 10
• Cashew nuts – few
• Ghee – 1/4 cup
• Unsweetened Khoa/khoya – 100 grams(optional)

Directions:

1. Wash, peel the skin and grate beetroot.
2. Put almonds in boiling water(blanch almonds), remove the skin and pat it dry. Cut it into thin strips.
3. Heat a tsp of ghee, fry cashew nuts and keep it aside.
4. In the same pan, heat a tbsp of ghee, add grated beetroot and fry it till the raw smell goes.
5. Then add 2 cups of milk and cook the beetroot on low flames, stirring in between. Cook till the beetroot becomes soft and all the milk evaporates.
6. Then add sugar, khoa and cook till sugar dissolves and gets mixed well with the beetroot.
7. Add cardamom powder, remaining ghee and cook for a few more seconds.
8. Garnish with cashew nuts, almonds and mix well. Serve hot or warm.
9. Note -Khoa is prepared by boiling milk in a heavy bottomed pan in low flames until it is thickened. I boiled 2 cups of milk in low flames until it thickened. You get ready made khoa also.Khoa is added just to give richness to the halwa and it is totally optional.
10. Using full fat milk gives richness to the halwa.
11. You can add blanched almonds or roasted almonds.
12. You can grade beetroot using the grater with fine holes or bigger ones according to your preferences.

"Now the delicious beetroot halwa is ready to serve"

Caramelized banana pudding

Ingredients:

• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 1/4 teaspoon ground cinnamon
• 4 large ripe bananas, sliced $
• 1 cup granulated sugar, divided
• 1/3 cup all-purpose flour
• 2 large eggs $
• 2 cups milk $
• 4 large eggs, separated $
• 2 teaspoons vanilla extract
• 48 vanilla wafers

Directions:

1. Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
2. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.
3. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.
4. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.
5. Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.

Now the tasty caramelized banana pudding is ready to serve"

Kadai chicken

Ingredients:

• Chicken – ½ kg
• Oil – 2 tbsp
• Garlic (finely chopped) – 8 to 10 flakes
• Chicken masala powder – 2 tbsp
• Tomatoes (finely chopped) – 250 g
• Ginger (finely chopped) – one inch piece
• Coriander leaves (finely chopped) – ¼ cup
• Salt – to taste
• Kasoori Methi – 1 tbsp
• Garam masala powder – ¼ tsp
• Coriander leaves – a few, to garnish

Directions:

1. Cut the chicken into small pieces and keep aside.
2. Heat oil in a kadai, and saute the garlic. Next, add the chicken masala powder and continue to sauté.
3. To this, add the tomatoes, ginger and coriander leaves and continue to sauté well.
4. After it has been sautéed very well, add the chicken along with salt. Keep closed on a low flame to cook.
5. Do not add water.
6. When the chicken has cooked well, add the Kasoori Methi and garam masala powders and mix well.
7. Coat the chicken pieces well with the gravy and remove the kadai from the fire.
8. Garnish with chopped coriander leaves and serve hot.

"Now the kadai chicken is ready to serve"

Masala omlet

Ingredients:

• 6 Eggs
• 1 big onion finely chopped
• 2 tomatoes finely chopped
• 4 green chillies finely chopped
• 1/2 tsp cumin seeds
• 1/2 tsp curry powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala powder
• Salt to taste
• 1 cup olive oil /any cooking oil

Directions:

1. Take a big bowl and beat the eggs one by one in it.
2. Add finely chopped onion, tomatoes and green chillies. mix thoroughly.
3. Add cumins, garam masala powder, curry powder and salt.
4. Mix continue to blend the proper spices while making all the omelet’s.
5. Heat a non-stick tawa / griddle or pan.
6. Sprinkle some oil and allow the oil to heat enough.
7. Even tawa should be hot enough for making proper masala omelette.
8. Pour about 2 tbsp of prepared mixture for making 2-eggs masala omelette.
9. Cook from both sides till the omelette turns lighter brown in color.
10. Cook the omelette on a low flame and serve immediately.

"Now the tasty masala omlet is ready to serve"

Home made french fries

Ingredients:

• 4 big potatoes
• Vegetable oil to deep fry
• Salt to taste
• Chaat masala to sprinkle(optional)

Directions:

1. Peel the potatoes and cut into the thin strips in about 1/4 inch.
2. Soak the potato strips in the normal water for about 1 hour.
3. Remove out in the strainer, drain whole water and pat dry with the kitchen napkin.
4. Heat the pan and add sufficient oil.
5. When the oil is hot about 250 degrees, then add the french fries.
6. Stir continuously and cook for about 3 minutes.
7. Remove out from the oil and place on the paper napkin.
8. French fries are ready to make further for the final serving.
9. Again heat the oil, now the heating temperature should be about 350 degrees.
10. Fry these strips until become crispy and golden brown in color.
11. Place on oil absorbent paper, soak the oil well with the help of tissue paper.
12. Sprinkle little bit of salt and chaat masala.
13. Serve immediately with the chutney or sauce.

"Now the crispy home made french fries is ready to serve"

Kadai paneer

Ingredients:

• 8-10 cashew nuts
• 2 tsp peanut oil
• 1 cup fresh curd
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 2 tsp kasuri methi
• 1/2 lemon juice
• Salt to taste
• Oil for deep fry
• 2 tsp puree ghee
• Fresh coriander leaves chopped
• 1 tsp fresh cream

Directions:

1. Heat up a Kadhai, put sufficient oil.
2. In a hot oil deep fry the paneer pieces and keep aside on tissue paper.
3. Soak Cashew Nuts in  warm water for 10-15 min and grind them into a fine paste.
4. Remove oil from the kadhai and add ghee.
5. Add cumin seeds, green chillies and ginger-garlic paste and saute well.
6. Add chopped onion and cook for a minute on medium high flame.
7. Add tomatoes and capsicum.
8. Add salt, red chilli powder, turmeric powder and coriander powder, and cook for 5 minutes.
9. Add cashew paste and curd, mix well.
10. Add 1/2 cup water and stir for 2-3 minutes.
11. Add garam masala powder and mix all the spices well in the veggies.
12. Now you can add fried paneer along with kasuri methi and cook for 2 minutes.
13. Cook on low flame so that the aroma of spices and methi spreads well into the       curry.
14. Add lemon juice and mix well.
15. Kadhai Paneer is ready to rock.
16. Garnish with 1 tsp of fresh cream and fresh coriander leaves.

"Now the kadai paneer is ready to serve"

Vegetable chowmein

Ingredients:

• 1 packet ready-made noodles
• 2 green chillies thinly chopped
• 1 inch ginger minced
• 1 cup cabbage grated
• 1 cup carrot grated
• 1 cup mixed bell pepper sliced
• 1 cup french beans chopped
• 1/2 cup celery chopped
• 1 cup white spring onions sliced
• 2 tbsp parsley chopped
• 2 tbsp dark soya sauce
• 1/2 tsp red chilli paste
• 2 tsp vinegar
• A pinch of white pepper powder
• A pinch of black pepper powder
• Salt to taste
• 2-1/2 tbsp oil

Directions:

1. Boil the whole packet of noodles in sufficient amount of water, drain the whole water and keep aside.
2. Heat oil in a non-stick wok, add green chillies and ginger.
3. Saute for few seconds and mix the vegetables except parsley.
4. Add salt, pepper powder and red chilli paste.
5. Stir fry for 3-4 minutes on medium high heat.
6. Add boiled noodles along with soya sauce and vinegar.
7. Stir fry for few more minutes and garnish with chopped parsley.
8. Serve the dish piping hot.

"Now the tasty vegetable chowmein is ready to serve"

Garlic chicken

Ingredients:

• 500 gms chicken (mixed boneless)
• 20 cloves garlic
• 2 tbsp thick yogurt
• 1 big onion roughly chopped
• 6 green chillies
• 1/2 tsp ginger julienned
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp garam masala powder
• A pinch of red-orange food color
• 1 tsp lemon juice
• Handful fresh parsley, chopped
• 2 tsp vegetable oil
• Salt to taste

Directions:

1. Wash and clean the chicken thoroughly in warm water and drain aside.
2. Combine the yogurt, salt, red chilli powder, lemon juice, garam masala powder and red-orange color.
3. Mix well and add the pieces of chicken.
4. In a grinding bowl add onion, garlic and green chillies.
5. Add little bit of water and blend to make a smooth paste.
6. Heat oil in a pan, pour the grounded paste in the hot oil.
7. Saute for few seconds until turns into nice golden texture.
8. Add chicken along with 1 cup of water and turmeric powder.
9. Mix well, cover and cook on low flame till the chicken is done.
10. Garnish with fresh parsley and ginger julienned.
11. Serve hot with rice or roti.

"Now the garlic chicken is ready to serve"

Chicken capsicum masala

Ingredients:

• Chicken - 12 pieces, medium sized
• Onion - 2 medium sized, chopped
• Green Chilli - 2 no
• Ginger paste - 1 teaspoon
• Garlic paste - 1 1/2 teaspoon
• Coriander Leaves (cilantro) - 3 tablespoon
• Coriander Powder - 2 teaspoon
• Garam Masala - 1/2 teaspoon
• Green Capsicum - 1 no
• Tomato - 1 no, medium sized, chopped
• Red Chilli Powder - 1 teaspoon
• Oil - 2 tablespoon
• Salt - to taste

Directions:

1. Heat oil in  a pan, add green chillies,  onions, ginger paste, garlic paste and fry till onion turns light brown.
2. Add coriander powder, garam masala powder and saute it.
3. Add chicken pieces and mix well.
4. Add chopped coriander leaves, salt to taste and mix well.
5. Add 2 glasses of water, cover and cook for 20 minutes on a medium flame.
6. Add capsicum, tomatoes, coriander leaves and mix well.
7. Cover and cook on a high flame for 2 minutes.
8. Serve with simple ghee rice.

"Now the chicken capsicum masala is ready to serve"

Egg bhurji

Ingredients:

• Eggs - 4 eggs, beated
• Onion - 2 no, chopped
• Tomatoes - 2 no, chopped
• Green Chilli - 2 no
• Asafoetida (Hing) - a pinch
• Red Chilli Powder - 1 1/2 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Ginger paste - 1/2 teaspoon
• Ghee - 1 tablespoon
• Oil - 1 tablespoon
• Salt - to taste
• Jeera - 1/2 teaspoon
• Coriander Leaves (cilantro) - 1/2 cup
• Sabzi Masala - 1 teaspoon

Directions:

1. Whisk the egg gently and keep it aside.
2. Heat oil and ghee in a pan, add jeera, onions and saute it for sometime.
3. Add green chillies, hing, ginger paste and mix well.
4. Add tomatoes, a little coriander leaves and mix.
5. Add sabzi masala, red chilli powder, turmeric powder, salt to taste and mix well.
6. Add the beaten eggs and saute it for 5 minutes.
7. Garnish with coriander leaves.

"Now the egg bhurji is ready to serve"

Morocco pizza

Ingredients:

• Pizza Base - 3 no
• Mozzarella Cheese - 2 cups, grated
• Red Capsicum - 1 cup
• Green Capsicum - 1 cup
• Onions - 2 cups
• Sugar - 1/2 teaspoon
• Salt - to taste
• Jeera Powder - 2 teaspoon
• Red Chilli Flakes - 3 tablespoon
• Green Olives - 1/2 cup
• Olive Oil - 2 tablespoon
• Coriander Powder - 2 teaspoon
• Pudina Leaves - 10 no
• Oregano - 2 teaspoon
• Yellow Chilli - 3 no

Directions:

1. Heat olive oil in a pan, add onion, sugar, salt and fry for sometime.
2. Once the onions become translucent, switch off the flame.
3. Add capsicum, yellow chilli, pudina leaves, chilli flakes, jeera powder, coriander powder, green olives, mix well and leep it aside.
4. Preheat the oven at 200 degree for 10 minutes.
5. On the pizza base, spread the masala, grated mozzarella cheese and dab olive oil around the edges of the pizza base.
6. Bake it for 15 minutes and the pizza is done.
7. Garnish with jeera powder, oregano and red chilli flakes.

"Now the tasty morocco pizza is ready to serve"

Soya paneer masala

Ingredients:

• Soya - 3 tablespoon, granules
• Onion - 3 tablespoon, chopped
• Tomato Puree - 2 tablespoon
• Peas - a handful, cooked
• Green Capsicum - 1 tablespoon
• Paneer - 2 tablespoon, cut into small cubes
• Ginger Garlic Paste - 1 teaspoon
• Coriander Seeds - 3/4 teaspoon, coarsely crushed
• Red Chilli Powder - 1/2 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Garam Masala - 1 teaspoon
• Coriander Leaves (cilantro) - 2 tablespoon
• Cherries - 3 no (optional)
• Salt - to taste
• Oil - 2 tablespoon

Directions:

1. Boil water, add the soya granule and cook for 2 minutes. Strain and lightly squeeze the granules. Keep it aside.
2. Heat oil in a pan, add chopped onions and fry for a minute.
3. Add ginger garlic paste and fry till onions are translucent.
4. Add tomato puree, fry till the raw smell goes and then add coriander powder, red chilli powder, turmeric powder, garam masala  and salt to taste.
5. Add soya granules, fry for a minute and add capsicum.
6. Add peas and fry for  sometime, add water only if more gravy is required.
7. Add paneer cubes, mix well and switch off the flame.
8. Transfer to serving dish, garnish with cherries and coriander leaves.

"Now the soya paneer masala is ready to serve"