Vegetable Quesadilla

Ingredients
onion - 1
chopped garlic flakes - 4 to 5
tomato - 2
sliced cabbage and capsicum
boiled and mashed corn - 1 cup
boiled and mashed kidney beans/rajma - 1 cup
mixed herbs - 1 tsp
grated cheese
salt and pepper as per taste
chapati/roti

Method
Heat oil in a pan and add chopped garlic and saute for few seconds without changing its color. Then add onion, tomato, corn, kidney bean, mixed herb(optional), cabbage and capsicum and salt and pepper and cook for 2 to 3 minutes. The vegetables should not be overcooked, it should be crunchy.
Take chapati, spread this mixture on it and you can even add sour cream or salsa to enhance the taste and then roll it. Cut into half and serve.

Molten Lava Cake

Ingredients
all purpsse flour - 30gm
butter - 100 egg - 1
powdered sugar - 100 gm
cocoa powder - 3 tbl.sp
coffee powder - 1 tsp
chocolate bar - 33 gm
pinch of baking powder
pinch of baking soda

Method
Melt butter and chocolate bar in a double boiler.
Sieve together all purpose flour, cocoa powder, coffee powder, baking powder and baking soda and keep aside.

Add sugar  and eggto the butter and chocolate mixture and whisk till it becomes creamy and fluffy.
Fold powdered ingredients gradually and pour in a baking muffin mould and bake for 10 to 12 minutes.

When it cools down, you will see chocolate lava oozing out from it.

Muga Gathi

Ingredients
sprouted green gram/moong - 2 cups
red chilli powder = 1 tsp
corriander powder - 1 tsp
pepper powder - 1/2 tsp
turmeric powder - 1/4 tsp
tamarind extract - 2 tsp
salt as per taste
paste of 2 tbl.sp of freshly grated coconut and green chilli
few chopped cashewnuts
corriander leaves for garnishing

for tampering
mustard seed - 1 tsp
asafoetida - a pinch
few curry leaves

Method
Take a pan and add all the ingredients given except corriander leaves and tamarind extract.
Add little water and cook till the sprouts softens. When done, add tamarind extract and mix well. Cook for 2 more minutes.

Tamper it with mustard seeds, asafoetida and curry leaves and garnish with corriander leaves. Serve hot with rice or roti.

Easy and Cheesy Spinach Corn Toast

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Ingredients
finely chopped spinach - 1 cup
boiled corn - 1 cup
garlic flakes choppped -3 to 4
green chilli/pepper powder as per taste
salt as per taste
cheese

Method
Heat oil in a pan, add chopped garlic and green chilli and saute for few seconds.  Then add spinach and corn and stir fry till spinach is cooked. Add salt as per taste. Remove and leave it to cool.
Take bread slices, spread one spoon of this mixture on it and garnish with grated cheese. Cover with another bread slice and apply little butter on both the sides. Toast till golden brown in color.
Serve hot.

Sprouted Moong and Spinach Dhokla

Ingredients
chopped spinach leaves - 1 cup
sprouted moong - 1 cup
besan/chickepeas flour - 1/2 cup
semolina /rava - 1/2 cup
paste of ginger and green chilli - 1 tsp
yoghurt - 3 tbl.sp
sugar - 1 tsp
eno fruit salt - 1 tsp
salt as per taste
oil

for tampering
sesame seeds - 1 tsp
pinch of asafoetida
few curry leaves

Method
Blend together all the ingredients given except eno fruit salt and make a dosa like batter by adding little water.
steam it for 10 minutes and then cut into pieces when cool down.
Heat oil in a pan, and tamper it with sesame seeds, asafoetida and curry leaves and serve with dates and tamarind chutney.

How To Make Easy and Tasty Biryani

Ingredients
rice - 1 kg
chicken - 500 gm to 750 gm
ginger garlic paste - 1 tbl.sp
7 to 8 onions fried till golden brown in color
chopped potatoes (optional) - 3 to 4
puree of 3 tomatoes
yoghurt - 2 tbl.sp
slit green chilli - 3 to 4 or as per taste
chilli powder - 1 tsp
corriander powder - 2 tbl.sp
roasted cumin powder - 1 tsp
garam masala - 1 tsp
small broken piece of star aniseed
half of mace
salt as per taste
few corriander and mint leaves

for garnishing
few corriander and mint leaves
fried onion
saffron soaked in milk
saffron yellow color
kewra essence/rose water - 1 tsp
garam masala - 1 tsp
ghee/butter - 1 tsp

Method
Wash and soak rice in water for half an hour.
Clean and wash chicken pieces and combine with all the ingredients given. Leave it to marinate for an hour.

Heat 2 to 3 tbl.sp of oil in a pan and add the marinated chicken to it. Cover and cook till half done. Keep stirring in between and see that when the gravy becomes little thick, you can add little water.

In another pan, take enough water for the rice, add 2 bay leaf, 1 inch cinnamon stick, 4 cloves, 1 tsp cumin seed, one tsp of oil and keep for boiling. when it starts boiling, add rice and cook till the rice is 75 percent cooked..
Drain the water from the rice.
Take a vessel, first place little rice at the bottom, then the chicken masala and then the rice. Keep a flat pan at the bottom of the vessel so the masala doesn't burn.
garnish with corriander and mint leaves, fried onion, saffron soaked in milk, saffron yellow color, kewra essence, little ghee or butter, garam masala.
Either seal the cover with maida dough or cover it with aluminium foil. Simmer on a low flame for 10 to 15 minutes til the rice is very well cooked.
Serve hot with yoghurt raita.

Chicken kabab with Tomato Salsa and Yoghurt Spread Roll

for making chicken kabab
chicken keema - 500 gm
ginger garlic paste - 1 1/2 tsp
red chilli powder - 2 tsp
corriander powder - 2 tsp
roasted cumin powder - 1 tsp
garam masala- 1/2 tsp 
turmeric powder - 1/4 tsp
salt as per taste
egg - 1
half of lemon
few corriander leaves

for tomato salsa
tomato - 3
onion - 1
garlic flakes - 3 to 4
green chilli - 2
half of lemon
few corriander leaves
salt as per taste

for yoghurt spread
hung curd - 1 cup
sour cream - 2 tbl.sp
red chilli powder - 1 tsp
salt as per taste

few cabbage leaves

Method
first make kabab by combining all the ingredients given and shallow fry in oil.

make tomato salsa by mixing all the ingredients given and keep aside.

In the same way make yoghurt spread by combining all the ingredients given.

Now take a chapati, first spread yoghurt on it, then place few thinly sliced cabbages, put 2 spoon of tomato salsa and break the chicken kabab and put on the salsa. Roll it and serve.