Nutella Chocolate flavoured dark pastry

Ingredients
1 cup all purpose flour
1/4th cup dark chocolate (grated)
1/4th cup milk
1/4 tspn baking powder
1 1/2 tbspn butter
1/2 cup sugar

For Frosting
1/4th cup Nutella spread
Ferraro balls
1/4 th cup grated dark chocolate

Some hazelnuts and strawberries for garnishing

Method
1) In a bowl beat the butter and sugar and add few drops of vanilla essence
2) to that add milk and flour
3) Add grated chocolate and baking powder and mix all the ingredients thoroughly
4) Till it forms a ribbon consistency batter
5) Pour the batter into the pastry moulds and bake at 180C for 20-25 min in a pre-heated oven
6) For frosting, melt the chocolate using double boiler method
7) To that add nutela and 1 tspn butter 
8) Now cool down the cakes and frost them using the nutela and chocolate spread
9) Garnish it using Ferraro and strawberries

Healthy Gujarati snack platter
1) Limbu Mari sev in mixed millet flour
2) mixed millet puri
3) brown poha chevda
4) Bajra wheat flour shakkapara made with jaggery

Ingredients

For Mixed Millet Puri
     1 cup mixed millet flour
     1 tspn Turmeric powder
     1 tspn red chili powder
     1 tspn carom seeds
     1 tspn salt
     1 tbspn oil for dough
     2 cups oil for frying
     1/2 cup water
Method
1) In a bowl mix all the dry ingredients and the 1 tbspn oil and mix well.
2) To that add water slowly and form stiff dough
3) Make equal sized small balls and roll them in puri shape
4) Poke the puris with a fork
5) Deep fry the puris at medium flame till they turn brown and crispy

For Brown Poha Chevda
     2 cups of Brown Rice flakes
     1 tbspn Grondnut
     1 tspn Turmeric powder
     1 tspn red chili powder
     Few dry curry leaves
     Salt to taste
     2 tbspn oil
     1/4 tspn asofetida
Method
1) In a pan , add oil and once it heats, add asofetida
2) Immediately, add the beaten rice flakes and other dry spices and mix well
3) Dry roast the Poha at medium flame for about 5-10 min till they become crispy and loose moisture
4) Store in airtight container



For Lemon Pepper Sev
      2 cups Gram flour
      1 cup water
      1 tspn turmeric powder
      2 tbspn pepper powder
      3-4 tbspn lemon juice
      2 tbspn oil for batter
      Salt to taste
      2 cups oil for frying
Method
1) In a big bowl, add the Gram flour and other ingredients and mix them well. Add lemon juice and pepper powder too
2) Slowly add the water and form a batter (like that of a cake)
3) In a Sev spreading machine, add the batter after greasing it
4) Heat the frying oil in a pan
5) Once the oil heats well, start spreading the sev like noodles shape and deep fry at medium flame till it becomes light brown and crispy
6) Remove and let it cool
7) Store it in airtight container


For Shakkarpare
      2 cups Bajra flour + Wheat flour
      1 cup Jaggery water
      2 tbspn oil for dough
      2 cups oil for frying
Method
1) In a bowl, add the flour, jaggery water and oil and form a stiff dough
2) Make 4 equal sized big ball 
3) Roll one ball into 10 inch circle
4) Cut in desired shape
5) In frying pan , heat the oil and start frying the shakkarpare till they turn light brown
6) Remove from frying pan and let them cool

Jam filled Thumbprint cookies

Ingredients
1/2 cup Fruit Jam
1 cup All purpose flour / wheat flour 
1/2 cup butter
1/2 cup sugar
1/4 tspn vanilla essence
1/4 tspn Baking powder
1 tbspn milk

Method
1) First beat the butter and sugar and then add essence, baking powder and flour to it
2) Mix it thoroughly to form a soft dough
3) If needed you can add milk to make it soft
4) Now take small balls of pebble size and punch it on top using thumb
5) Make all such balls and keep them on a baking tray over butter paper
6) Bake the biscuits for about 20 min at 180C in a preheated oven
7) Dont over bake the cookies
8) Cool them down on the wire rack
9) Finally using a piping bag fill them with jam 
10) Store them in air tight container 

Mexican flavor Potato Pop-ups

Ingredients
2 Large potatoes (boiled and mashed)
4 tbspn corn flour
salt to taste
Mexican seasoning
Pepper powder
Oil for frying

Method
1) First of all boil the potatoes and mash them finely
2) To that add the corn flour , salt, seasoning and mix thoroughly
3) Make a dough and roll out into a square.
4) Cut that into small squares and refrigerate it for about 30 min
5) Now in a pan add oil and heat it
6) Deep fry the pops once for a minute and take them out on absorbent paper
7) After 5 min again deep fry them and make them light brown and crispy
8) Again take them out on absorbent paper
9) Sprinkle some pepper and seasoning on pops and serve with any kind of dip

Butter chocolate cookies

Ingredients
100 gm unsalted butter
100 gm All purpose flour/ or wheat flour
1 tspn vanilla esence
1/2 cup powder sugar or brown sugar
1/4th tspn Baking powder
2 tbspn choco chips
1 tbspn milk

Method
1) First beat the butter  and sugar together for about 2-3 minutes
2) Then slowly add essence, flour, baking powder, milk choco chips
3) Then take a scooper and drop a ball on a parchment paper
4) Place the balls at some distance
5) Preheat the oven for 5 min at 250C
6) Bake the cookies for about 15 min at 180C
7) Cool them down on the wire rack

Paneer Bell Pepper Bombs

Ingredients

1 boiled potato

1 cup grated paneer (cottage cheese)

1 cup mix bell peppers (green, yellow and red)

1 tspn Garlic chili paste

1 small onion chopped

1 tbspn chopped corriander

salt to taste

pinch of garam masala

3 tbspn bread crums

2 tbspn gram flour + 1 tbspn corn flour to make slurry

1/2 cup water

1 tspn oil

2 tbspn grated Mozzarella cheese (optional)

Method

1) In a pan add some oil

2) To that add the chili garlic paste, onions and bell pepper and saute them for 1 minute

3) Add garam masala, corriander, cheese

4) Turn off the stove and let it cool

5) Mix it thoroughly with hands and make small balls

6) Now coat the balls with some corn flour and dip in the slurry and then coat it with bread crums

7) Place the balls in refrigerator for about one hour

8) Now deep fry the balls at medium flame till they turn brown

9) I have baked these balls in oven by apply very less oil on the outer layer

10) Serve them hot with any sauce of your choice

Oats vegetable balls with chili chinese flavour

Ingredients
2 cups of chopped and blanched vegetables (carrots, peas, cabbage, potatoes,etc)
1/2 cup  oats coarsely crushed
1 tspn salt
1 tspn soya sauce
1/2 tspn green chili paste
1 tspn tomato sauce
oil for frying

Method
1) Blanch all the vegetables and mash them 
2) Then add salt, 1/4 th cup oats, soya sauce, chilis,tomato sauce
3) Make balls from the mixture
4) Now in a second plate take the crushed oats and coat the balls with oats
5) Refrigerate these balls for about 30 minuts
6) Deep fry the balls till they turn crispy and brown
7) Serve with Tomato sauce or Tamarind chutney

Platter : Soup shots + Corn Cabbage nuggets
A total meal for illness

Ingredients
For soup shots
1 bowl cabbage
2 tomatoes
1 big carrot
1 small onion
1/4th tspn pepper powder
1/2 tspn salt
1/2 tspn sugar
1/4th tspn cummin powder
1/4th tspn Clarified Butter (Ghee)

For Nuggets
1 cup boiled corn kernels
1/2 cup boiled cabbage
1 boiled potato for binding
1/4th tspn Garam masala
1/2 tspn salt
1/4th tspn Amchur powder
1/2 cup chopped onion (optional)
1/2 cup bread crumbs 

Method
1) For soup: In a pressure cooker, add all the vegetables including onion and add one cup water and boil it for 2-3 whistles
2) Once done, blend the veges and add salt, sugar, cummin, pepper and simmer it for 3-4 minutes
3) Finally add Ghee to the soup
4) For Nuggers, blanch the vegetables and mix them thoroughly
5) To that add dry ingredients and finely chopped onions and bread crumbs
6) Make small square of the mixture
7) On a nonstick pan, add 1 tbspn oil/ butter and roast the nuggets till they turn brown and crispy
8) Serve the healthy soup with the very healthy nuggets

Cajun Potatoes

Ingredients
8-10 baby potatoes (boiled and peeled)
4 tbspn Mayonese
1 tspn tomato ketcup
1 tspn chili flakes
1 tspn Italian herbs
1/2 tspn Thyme
2 tbspn oil to roast the potatoes
salt to taste

Method
1) In a pan add oil and add the peeled potatoes and roaste them till they turn brown 
2) In another bowl mix Mayonese, tomato sauce, thyme, herbs, salt, chili flakes
3) In a server tray arrange the baby potatoes and pour the sauce over it
4) You can even flatten the potatoes before garnishing for ease of eating

Club Sandwich
Layer 1: Schezwan tikkis
Layer 2 : Mint spinach tikkis

Ingredients
4 bread slices
Butter
2 Cheese slices
Tomato slices
Cucumber slices
2 boiled potatoes
200 gm boiled cabbage
100 gm green peas
150 gm carrots boiled
1 tbspn Schezwan sauce
1 tbspn mint spinach paste
1 tspn garam masala
1 tspn salt
1 tspn tomato ketchup
1 tspn garlic paste
1 tspn chili paste
1/2 cup bread crumbs

Method
1) Steam boil all the vegetables
2) Mash them thoroughly with salt , garam masala,tomato ketchup, garlic paste, chili paste
3) Make two equal portions
4) In one portion add schezwan sauce and in another portion add the mint spinach paste
5) Add bread crumbs to each portion and mix it
6) Give the square shape to the tikkis and either deep fry or stir fry on a pan
7) On the bread slice , apply butter and put the tikkis along with slices tomatoes and cucumber
8) Grill them for 4-5 minutes
9) serve them with Sauce of your choice

Basil Garlic Pasta

Ingredients

1 cup pasta
Water to boil
1 tbspn Basil
1/2 tspn garlic poweder
1/2 tspn sugar
1 tspn salt
1/2 tspn Peprika
1 tbspn Madia
1 tbspn butter
1 tbspn olive oil

Method
1) In a pan add water and add the pasta and let it boil till cooked
2) Strain the water from pasta once they are cooked
3) On the other side , in a pan add butter and maida and roast it well for one minute. Finally add 1/2 cup milk and stir well to make white sauce
4) Keep stiring for 2-3 minutes till it becomes thick
5) Finally add pasta, salt, basil, sugar, garlic powder and then olive oil
6) Serve it hot

Caramelized mix nuts
Flavor : Onion + Pepper

Ingredients
1 cup mixed nuts
1/4th cup granulated sugar
1 tbspn butter
1 tspn onion powder
1 tspn pepper powder
pinch of salt to sprinkle lastly

Method
1) In a pan add the butter and sugar and stir it till the sugar dissolves
2) Quickly add the nuts and mix them thoroughly to make sure that they are coated with sugar syrup
3) Stir them for 5 minutes
4) Turn off the stove and sprinkle onion and pepper powder and mix them well
5) Now transfer the nuts on parchment paper and make sure each of them are separated
6) Once cooled sprinkle some salt

One Pot Veg Pie

                  

                      Ingredients
                     1 cup chopped potatoes, carrots, onions, green peas, (spinach, parsley, cabbage optional)
                     2 tbspn maida
                     1/2 cup milk
                     2 tbspn butter
                      3 tbspn grated cheese
                      1 tspn basil powder
                      Puff Pastry sheet for covering

                     Method
                    1) In a pan, add butter and vegetables
                     2) add around 1/4th cup water to it and cook it for 5 min
                     3) To that add maida and milk and stir well
                     4) Finally add the cheese and basil and mix thoroughly
                     5) In  Ramekin pots, fill the vegetable filling
                     6) Cover the top with a circular cut puff pastry sheet
                     7) Bake the Ramekins for about 10 minutes at 180C

Tornado Potatoes

Ingredients
2-3 large oval shaped potatoes
Skewer sticks
Spiral cutting machine
Salt and pepper
Oil to fry

Method
1) Peel off the potatoes
2) Insert the skewer stick in the potato and attach it to the machine
3) Cut it in tornado shape till edge
4) Deep fry the stick in oil till it turns brown and crispy
5) Sprinkle salt and pepper for taste
6) Serve it with Mayo or any kind of dip

Smiley potatoes
(Maccain style)

Ingredients
2 boiled potatoes
4 tbspn corn flour
1 tspn salt
1 tspn pepper powder
Oil to fry


Method
1) Mix the boiled potatoes with the corn flour and salt thoroughly to make a smooth soft dough
2) Now make small medals from that dough and make eyes using the straws and smile using a spoon
3) Deep fry the medalions till they turn light brown and crispy
4) Serve it hot with Tomato ketchup