Stuffed Potato parathas

Potatoes 1/2kg (boiled and mashed)
Chili powder red 1 tsp.
Cumin seed powder white 1 tsp.
Salt to taste
Onion 1 finely chopped
Dry mango powder (anchur) 1 tsp.
Lemon juice 3
Coriander leaves fresh 1 bunch (chopped)
Chillies green 4 (chopped)
Whole meal flour 1kg
Dalda banaspati 1 cup



Put the flour and salt in a bowl and mix together, gradually add water and bind the mixture into a soft dough. Cover with a damp cloth.

Add all the the dry ingredients to the mashed potatoes and mix well. Gradually add the lemon juice. Divide the dough into 18-20 equal parts, shape each portion into a small ball. Roll out the ball to about 4 inches in diameter. Place about one tablespoon of potato mixture and spread it over the dough. Place another same size dough over this, and press the edges together. On a floured surface roll out the dough to about 6-7 inches in diameter. carefully place the round dough onto a hot griddle or pan. Allow to cook for a minute, then turn over. Smear a little Dalda vanaspati on the top and after a minute turn over again. Spread the Dalda vanaspati on the surface and along the edges of the paratha. Repeat the process once again. Remove from griddle and serve hot.
u can use ghee instead of Dalda vanaspati.

Cheese bread

1 egg well beaten
1 cup milk
1 tbsp melted butter
2 cups flour
1/4 tsp baking powder
1 tbsp sugar
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dry mustard
1 1/4 cups grated cheddar cheese
1 tbspchopped dill or parsley - optional


Combine egg, milk, and butter.In a mixing bowl, combine the remaining ingredients. Make a well in dry ingredients and add milk mixture. Stir until well blended.Spread into a greased 5 x 9" loaf pan.Bake at 350 degrees for 45 minutes.

Apple and Walnut Bread

1 3/4 cups all-purpose flour,
1 1/2 teaspoons baking powder,
1/4 teaspoon salt ,
3/4 cup sugar ,
2 large eggs, beaten ,
1/3 cup butter melted ,
3/4 cup orange juice ,
2 medium apple pealed and grated ,
1/2 cup walnut halved, chopped.


Preheat oven to 350°F. Butter a 9x5x3 inch loaf pan. Dust pan with flour; tap out excess. Sift flour, baking powder and salt in a large bowl. Add sugar stir with a fork. Combine eggs, butter and juice in a small bowl. Add to the dry ingredients and using hand mixer; lightly mix in the egg mixture until just combined. Add apple and walnuts and gently stir to combine the ingredients.Spoon batter into prepared pan and bake for 45-50 minutes or until top is golden and tester inserted into center comes out clean. Cool in pan on rack.

Makki Roti

Salt to taste
10 tsp Ghee or Butter
3/4 cups Warm water
250 gm Maize/Corn flour


Mix half the water with the flour.Add salt and leave for few minutes.Divide the mixture into eight parts.Heat a griddle.Take one part of the flour and knead with the warm water till pliable.Make a ball between your palms. Take a square sheet of a polythene or a clean plastic bag and grease one side.Place the flour ball on the polythene and flatten with your palm. Wet your hand and keep pressing on the ball with your flat palm till it is about 1/4 cm thick.Carefully invert the rolled chapatti onto your hand and place it on the hot griddle.Cook for about 1 minute and invert. Cook both sides till brown spots appear.Smear some ghee or butter on both sides and cook for 30 seconds on each side.

Methi Paratha

1 tbsp Oil
Salt to taste
Oil for frying
Ghee to smear
1 tsp Garam Masala
1/4 tsp Ajwain seeds
1/4 tsp Chilli powder
1 small Green Chilli
250 gm Wheat flour
Green Coriander leaves
2 tbsp Fenugreek leaves


Place all the ingredients except, for a handful of flour and knead into smooth dough. Cover and leave for 10-15 minutes.Now make even sized bal, flatten it and roll them into a round shape.Smear one half with half tsp ghee and fold over the other half.
Again smear half with ghee and fold to form a triangle or square.Heat a flat frying pan over a medium heat.Place the paratha on a heated pan and cook for a minute on one side. Now, turn over to the other side.Apply oil on the cooked surface. Also spoon oil all around and shallow fry both sides over low heat until golden brown.Serve with side dishes, raitas, chutneys.

Tandoori Naan

4 tbsp Oil
Salt to taste
3 tbsp Butter
Water
3/4 cup Milk
3 cups plain Flour
1 sachet (7g) dry Yeast


Take a mixing bowl put all the ingredients except the oil and mix well till it forms a smooth dough.Apply a little oil and cover it with a wet cloth for one hour till the dough raises.Add the oil and knead well till all the oil is absorbed.Make equal sized balls. Apply a little oil. Roll it into a round shape.Now put it on a cloth pad and put it on a preheated Tandoor wall or cook in a preheated oven (250 � C) by placing it on a greased tray.Remove when it is crisp and golden brown on both sides. Remove with the help of skewers.Serve hot topped with butter.

Tandoori Roti

225 gms Maida
Water for kneading
Salt to taste

Sieve together flour and salt.Add water and form into a soft and smooth dough.Rest it aside for a few minutes.Make 4 even sized balls of the dough.To make roti, flatten each ball on the palm of your hand, till it is of desired thickness, or till approximately 5-6 inches in diameter.Put on a gaddi and stick it in a moderately hot tandoor, remove when cooked on the outer surface.If cooking in an oven, place on a greased baking tray, and cook for 5-6 minutes, in a preheated oven at 190� C.
Serve hot with vegetables or any meat preparation.

Tandoori Egg Paratha

1 kg Maida
100 ml Milk
50 gms Ghee
2 Eggs, beaten
15 gms Onion seeds
75 gms Curd, beaten
Salt to taste
1 tbsp Baking powder

Add sugar and milk to beaten egg and beat once again.Sieve flour, salt and baking powder together.Mix in ghee along with curd and milk and mix well.Knead the dough until it turns very smooth. Cover and set aside for half an hour.Make equal sized large balls and shape each ball into an oblong-shaped roti.Apply ghee on both sides of the roti and smear one side of the roti liberally with onion seeds and then bake it in a tandoor/ oven.

Egg Paratha

4 Eggs
2 tbsp Oil
Salt to tase
Red Chilli powder
2 Onions, chopped
1 Tomato,chopped
2 cups Wheat Flour
1 Capsicum, chopped
Coriander leaves, chopped


Heat oil in a frying pan.Fry onions, add tomato and capsicum and saute for a minute.
Add salt, chilli powder and eggs . Mix well. Fry till done.Add coriander leaves in it and keep aside.Now, prepare the wheat dough and make small balls of it.Stuff the egg mixture and make the paranthas and fry.Serve hot with butter or chutney.

Mexican open sandwich

12 slices of white bread
3 tbsps butter
1 onion (chopped)
1 tomato (chopped)
1 potato (boiled)
2 green chillies (finely chopped)
1 cup boiled corn (optional)
1/2 cup cheese (grated)
2 tbsps tomato ketchup
2 tbsps green chilli sauce
Salt and black pepper to taste


Mix the chopped onion, tomato, potatoes, green chillies, boiled corn, half the quantity of cheese, salt and pepper in a bowl.

Lightly toast all the bread slices, then butter one side of each slice.
Spread the vegetable mixture onto the buttered side of every slice, and sprinkle the remaining grated cheese on top.

Drizzle the slices with tomato and chilli sauce, and bake them at 350 degrees Fahrenheit or 160 degrees Celsius for 10 minutes, or until the cheese melts.
Serve hot.

chicken sandwich

1/4th kg chicken (boneless)
1 onion (finely chopped)
1 tsp garlic paste
1 tsp ginger paste
200 gms mayonnaise
3 tsp butter
1/2 small cup cheese (grated)
A pinch of cinnamon
A pinch of powdered cloves
Salt and pepper to taste


Clean the chicken and boil it in a saucepan full of water, along with the onion, garlic paste, ginger paste, black pepper, cloves, cinnamon and salt.
Cover the saucepan within which the chicken is boiling, and in a separate bowl, thoroughly mix the mayonnaise, grated cheese, butter, salt, sugar and pepper, till a smooth paste is obtained.
Once the chicken is well cooked, strain off the stock (it can be used to make clear soup). and shred it well.
Add the shredded chicken to the mayonnaise batter.
Using a butter knife, spread the chicken and mayonnaise onto a large slice of bread, and place another slice on top. Your chicken sandwich is now ready to eat -- the sandwich can even be grilled, if desired. Serve with ketchup.

double ka meetaa

Bread 8 slices
Milk 1/2 lit
Sugar 250 gm
Ghee 100 gm
Chopped casheu nuts 50 gms
Almonds 40 gm
Saffron a pinch


cardamom powder 1 tbsp Cut each bread slice into four

pieces. Fry them in ghee till golden brown. Make a sugar

syrup by adding half a cup of water to the sugar and boil

it for 15 minutes. Add the powdered cardamom and the

saffron dissolved in milk to the sugar syrup. Boil milk

until it is thickened. Arrange the fried bread pieces on

a flat tray and sprinkle the chopped nuts on them.

Pour the sugar syrup, and milk alternately over the

bread pieces while they are still hot. Refrigerate and

serve as dessert. This can be eaten hot also.