Roomali roti recipe

                  ROOMALI ROTI


Ingredients:

• 11/2cup Whole Wheat Flour (Atta) 
• 50 gms Maida 
• 1/2 tsp Baking powder 
• 2 tbsp oil 
• Water to knead

How To Make Roomali Roti:

1. Mix wheat flour, maida, salt and baking powder and sieve them together.
2. Pour oil in the flour and add water bit by bit and make a smooth & elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.
3. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue)
4. Heat an inverted griddle(tawa).
5. Place the rumali roti carefully over it and cook till done. Fold it like a handkerchief.
6. Serve hot.

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LACHHA PARATHA RECIPE

                    LACHHA PARATHA

Ingredients:

• 1 cup Whole Wheat Flour
• 1 tbsp Oil 
• Salt as per taste 
• Butter/Ghee (Pure ghee) for frying 
• Water for kneading

How to make lachha parantha:

1. Make dough out of whole-wheat flour , 1tbsp oil & salt.
2. Make dough 30 minutes before and cover it with moist muslin cloth.
3. Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour.
4. Heat the ghee so that it turns to liquid.
5. Now spread the ghee properly over entire surface.
6. Using a knife make a 2" cut lengthways and fold it inwards .
7. Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha. (Refer the picture).
8. Cook on a pre-heated Tawa (flat griddle plate).
9. Turn the lachha paratha and pour half tablespoon oil or butter.
10. Spread it on the paratha and shallow fry over low heat.
11. Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.

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Missi roti recipe

                                                      Missi roti

Ingredients:

• 1 cup Whole Wheat Flour (atta) 
• 1/2 cup Gram Flour (Beasn) 
• 1/2 tsp Saboot Dhania (Coriander Seeds)
• 1/2 tsp Ajwain 
• 1/4 tsp Jeera Powder 
• 1/4 tsp Garam Masala
• 1 - 2 tsp fenugreek leaves (kasoori methi) 
• 1/2 tsp Red chili powder
• 1/2 tsp Salt 
• 1 Green chilli
• 1 tblsp chopped Coriander Leaves
• Pinch of Baking soda
• 1/4 tsp Turmeric powder 
• 2 tbsp oil 
• Water to knead 

Preparations:

1. Mix Wheat flour, gramflour, salt, chili powder, turmeric powder, ajwain, jeera powder, corainder seeds, garam masala, soda, finely chopped green chilly, finely chopped corainder leaves and crushed kasoori methi. Mix well.
2. Now add oil and rub it into the flour. Slowly add water little by little and make a soft dough and keep it covered with damp cloth for 30 minutes.
3. Knead the dough again and make small balls.
4. Roll into a slightly thick chapati than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil.
5. Before serving cut it into half and smear some butter on it. Serve hot with pickle and curd.

Note: 1.It can also be cooked in an oven or tandoor.
2. Instead of tawa you can bake them in a home tandoor as well.
3. Variations: You can also add fresh methi leaves instead of dried methi, grated ginger and even chopped onion.

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NAAN BREAD RECIPE

                                                    Naan

Ingredients:

• 4 cups White Flour (Maida)
• 1/2 tsp Baking powder 
• 1 tsp Salt 
• 1/2 cup Milk 
• 1 tbsp Sugar 
• 1 Egg 
• 4 tbsp Oil 
• 1 tsp onion seeds

Preparations:

1. Sift the flour, salt and baking powder into a bowl and make a well in the middle.
2. Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
3. Pour this into the center of the flour and knead adding water if necessary to form soft dough.
4. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
5. About half an before the naan are required, turn on the oven to maximum heat.
6. Divide the dough into 8 balls and allow rest for 3-4 minutes.
7. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
8. Shape each ball of dough with the palms to make an oval shape.
9. Bake the naan until puffed up and golden brown. 
10. Before serving cut it into half and smear some butter on it.
11. Serve hot

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Russian salad recipe

                   Russian salad

Ingredients:

• 100 gms french beans
• 100 gms carrot
• 100 gms green peas
• 225 gms potatoes
• 1 small can (450 grams) pineapple slices
• 2 apples
• 100 gms fresh cream
• 1 cup mayonnaise
• 1 boiled beetroot
• 1 head lettuce
• salt to taste
• sugar to taste
• freshly ground black pepper to taste

Preparations:

1. Cut the vegetables into small pieces and boil.
2. Chop the pineapples and apples.
3. Mix the fruits and vegetables, and add salt and pepper.
4. Mix the mayonnaise and cream.
5. Mix this mayonnaise thoroughly with vegetables. Add salt, pepper and sugar.
6. Line a salad bowl with salad leaves.Decorates with slices of beetroot.
7. Pile the salad in the centre.
8. Serve cold.

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sesame pasta chicken salad recipe

Sesame Pasta Chicken Salad

Ingredients:

• 1/4 cup sesame seeds 
• 1 (16 ounce) package bow tie pasta 
• 1/2 cup vegetable oil 
• 1/3 cup light soy sauce 
• 1/3 cup rice vinegar 
• 1 teaspoon sesame oil 
• 3 tablespoons white sugar 
• 1/2 teaspoon ground ginger 
• 1/4 teaspoon ground black pepper 
• 3 cups shredded, cooked chicken breast meat 
• 1/3 cup chopped fresh cilantro 
• 1/3 cup chopped green onion 

Preparations:

1. Heat a skillet over medium-high heat. 
2. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. 
3. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. 
4. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl. 
5. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well. 
6. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions. 
7. Serve. 

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chicken salad recipe

           Holiday chicken salad

Ingredients: 

• 4 cups cubed, cooked chicken meat
• 1 cup mayonnaise
• 1 teaspoon paprika
• 1 /2 cups prunes
• 1 cup chopped celery
• 2 green onions, chopped
• 1/2 cup minced green bell pepper
• 1 cup chopped walnuts
• 1 teaspoon seasoning salt
• ground black pepper to taste

Preparations:

1. In a medium bowl, mix together mayonnaise with paprika and seasoned salt. 
2. Blend in  prunes, celery, bell pepper, onion, and nuts.
3. Add chopped chicken, and mix well. Season with black pepper and salt to taste. 
4. Chill for 1 hour.
5. Serve.
   
   
   
   
   
   

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pea salad recipe

                       Pea salad

Ingredients:

• 2 (16 ounce) packages frozen petite peas
• 6 ounces smoke-flavored almonds, finely chopped
• 1 onion, finely chopped
• 1 cup mayonnaise, or more to taste
• ground black pepper to taste
• Salt to taste

Preparations:

1.  Place frozen peas in a colander; rinse under cold water until thawed. Drain and transfer to a large bowl. 
2. Add almonds and onions; mix well. 
3. Fold mayonnaise,salt and black pepper into pea mixture until evenly coated. 
4. Cover and refrigerate until serving.

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waldorf salad recipe

                                Waldorf salad

Ingredients:

• 6 cups diced apples
• 1 cup chopped celery
• 1 cup chopped walnuts
• 1 cup mayonnaise       
• 6 tablespoons white sugar        
• 1 teaspoon lemon juice         
• 1/4 teaspoon ground cinnamon       
• 1 cup heavy whipping cream

Preparations:

1.  Combine apples, celery, and walnuts in a bowl.
2. Whisk mayonnaise, sugar, lemon juice, and cinnamon together in a separate bowl until well combined.
3. Whip heavy cream with an electric mixer until soft peaks form; fold into mayonnaise mixture to form a creamy dressing.
4. Fold apple mixture into the dressing until coated; chill in refrigerator for about 1 hour.
5. serve

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Greek salad recipe

               Good for You Greek Salad

Ingredients:

• 3 large ripe tomatoes, chopped
• 2 cucumbers, peeled and chopped
• 1 small red onion, chopped
• 1/4 cup olive oil
• 4 teaspoons lemon juice
•   1 1/2 teaspoons dried oregano
• salt and pepper to taste
• 1 cup crumbled  cheese
• 6 black Greek olives, pitted and slice

1.In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle  cheese and olives over salad.

2.Serve.

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chocolate eclairs recipe

                              chocolate eclairs

Ingredients:

• 1 cup water
• 100 gms butter
• 100 gms full cream
• 200 gms cooking chocolate chopped
• 1 cup flour
• 2-3 eggs
• 200 gms whipped cream

Preparation:

1. Take a pan and boil a cup of water in it. Then melt some butter in it.
2. To prepare your ganache, boil full cream in another pan.
3. Once full cream is boiled, pour them in cooking chocolate and keep stirring.
4. In boiling mixture of water and butter, now add flour.
5. When flour and butter gain consistency of a rough pastry, transfer them in one bowl.
6. add 2-3 eggs in this bowl and beat the mixture.
7. After the mixture is beaten properly, transfer them in a piping bag.
8. Then with the help of the piping bag, make small shapes of eclairs and put them in the oven for 20-25 minutes
9. Once the eclairs are ready, slit them into 2 from the middle horizontally and pipe out wipped cream.
10. Finally dip the eclairs in the chocolate ganache and Chocolate eclairs is ready to serve.

Serving Suggestions

serves 2

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Lemon rice recipe

                                                         Lemon Rice

prep time:20 mins

cook time:5 mins

Ingredients:

• 2.5 to 3 cups cooked or steamed basmati rice
• 1.5 to 2 tbsp lemon juice
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 green chili  chopped
• 2 dry red chilies
• 12-15 curry leaves
• a pinch of asafoetida
• ½ tsp turmeric powder
• 1 tbsp cashews
• ¼ cup peanuts(optional)
• 2 to 3 tbsp sesame oil (optional)
• salt as required

Preparations:

1. first cook about 1 to 1.25 cups rice in 4-5 cups of water till the grains are cooked completely.
2. drain and spread the rice on a plate or in a bowl.
3. cover and let the rice cool.
4. in a small frying pan, first roast the peanuts till they are crisp and browned.
5. remove the peanuts and keep aside.
6. then in the same frying pan, roast the cashewnuts till light brown.
7. remove the cashewnuts and keep aside.
8. now heat the sesame oil in the same pan.
9. add the mustard seeds and urad dal.
10. crackle the mustard and brown the urad dal.
11. add the red chilies, green chilies and curry leaves.
12. fry for 12-15 seconds.
13. then add the peanuts and stir.
14. add the asafoetida and turmeric powder.
15. fry for 2-3 seconds.
16. fry everything on a low flame, so that the spices don't burn.
17. switch off the fire and add the lemon juice along with salt.
18. stir and immediately pour this mixture on the rice.
19. mix very well.
20. keep the lemon rice covered for the flavors to blend for 4-5 minutes.
21. then serve.

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BUTTER CHICKEN MASALA RECIPE

                                         BUTTER CHICKEN MASALA 

Preparation time: 20 minutes 
Cooking time: 20 minutes 
Serves 4

Ingredients:

• 250 gm of boneless chicken, cubed
• 2 onions, minced
• 2 tomato, pureed
• 1 tbsp of tomato paste or sauce
• 1 tbsp of butter, ghee, or oil
• 1 tsp of minced garlic
• 1 tsp of minced ginger
• 2 tsp of coriander powder
• 1 tsp of chilli powder (use Kashmiri chilli powder for better results)
• 1 tsp of garam masala and tandoori masala 
• 1 large pinch of kasuri methi / dried fenugreek leaves
• 1 cup of curd
• 3 tbsp  pureed cashew paste (soak and grind cashew nuts)
• 1-2 tsp salt (adjust to taste)
• 1/4 tsp of turmeric powder
• 1 small bunch of coriander leaves / cilantro, for ganish

Preparations:

1. Heat the butter in a pan and add the minced onions. Fry until golden brown
2. Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant
3. Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
4. Add  kasuri methi, curd and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim
5. When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage
6. When done, add the garam masala and tandoori masala and the  cashew paste. Give it a good stir, but don't boil
7. Adjust salt, garnish with the coriander leaves, and remove from fire
8. Serve hot with tawa naan, vegetable pulao, or  rice

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