Stuffed Cone Bread

Ingredients
for making dough
refined flour - 1 cup
wheat flour - 1 cup
oats - 1/2 cup
yeast - 1 tbl.sp
salt - 1/2 tsp
sugar - 1/2 tsp
few nigella seed and sesame seed

For the stuffing
soya paneer/tofu - 200 gm
onion - 2 medium size chopped
cumin seed - 1 tsp
ginger garlic paste - 1 tsp
turmeic powder - 1/4 tsp
roasted cumin powder - 1 tsp
corriander powder - 2 tsp
curry powder - 1 tsp optional
garam masala - 1/4 tsp
juice of half lemon
salt and red chilli powder as per taste
Few choppped methi/fenugreek leaves



Method
Take lukewarm water and add dry yeast and salt and sugar and mix well. When it becomes frothy, add to the flour. Add little more water and knead to a soft dough. Let it rest till it doubles in size.

For the stuffing
Heat little oil in a pan, add cuminseed. When it splutters add onions chopped and cook till soft. Add ginger garlic paste and saute for few seconds till raw smell goes.
Add all the powdered masala, crumbled tofu,juice of half lemon mix well and let it cook for few seconds.
Then add methi leaves and cook till it becomes dry.

Take any cone mould or even ice cream mould. Roll the dough into long thick and start wrapping round the mould. Bake it in a preheated oven at 180 degree celcuius for 20 to 25 minutes. Remove and put the stuffing inside and serve hot.

Egg Roll Recipe

Ingredients
Wheat flour dough for making chapati
egg - 2
salt and chilli powder as per taste
few sliced onions
few chopped corriander leaves
chaat masala for garnishing

Method
Make chapati from wheat flour dough and keep aside.
Take two eggs and break in a bowl. Add salt and chilli powder as per taste. Beat the eggs.
Heat little oil in a pan, add eggs to it and cook for few seconds. Turn it and place one chapati on top of it and let it cook turning both the sides till done.
Remove from fire, place few chopped onions, corriander leaves and sprinkle chaat masala on top and serve hot.

Soya Palak Cutlets

Ingredients
Soya chunks – 1 cup/50 gm
Small bunch of spinach leaves
Green chilli – 2
Small piece of ginger
Boiled potatoes – 4
Bread crumbs – 1 cup
Roasted cumin powder – 1 tsp
Red chilli powder – 1 tsp
Chaat masala – 1 tsp

Method
Boil soya chunks in water, squeeze the water and blend it coarsely.
Blanch spinach leaves and make a puree of it by adding green chilli and ginger.
Boil potatoes and remove the skin.
Take slice of two bread and make bread crumb of it.
Take a bowl, add all the ingredients given and make small flat round tikkis.
Shallow fry in oil and serve hot with chutney or ketchup.

Eggless Lemon Tuti Fruiti Cake

Ingredients
refined flour - 150 gm
powdered sugar - 100 gm
oil/butter - 75 gm
yogurt - 50 gm
baking powder - 1 tsp
baking soda - 1/4 tsp
lemon zest - 1 tsp
lemon juice - 1 tbl.sp
tuti fruiti  - 1/2 cup
hot water - 1/2 cup
vanilla essence - 1 tsp

Method

In a bowl take oil, powdered sugar, yogurt, vanilla essence, lemon zest, lemon juice and whisk it till creamy.
In another bowl, sieve together refined flour, baking soda and baking powder and gradually mix into the batter. You can add little hot water if the batter is too thick. Add tuti fruiti  by first coating it with
one tsp of refined flour so that it does not get settled down.

Take a baking mould and grease it with oil or butter and  then dust it with flour. Pour this batter and
bake in a preheated oven at 180 degree celicus for 30 to 40 minutes.

Remove and frost it with a mixture of icing sugar, lemon and little milk if required and apply all over it. Serve.

Chatpata Mutter/Black Peas

Ingredients
white/black peas or chana/whole gram - 100 gm
cumin seed - 1 tsp
ginger green chilli paste - 1 tsp
puree of tomato - 1
roasted cumin powder - 1/2 tsp
red chilli powder - 1/2 tsp
tamarind pulp - 2 to 3 tsp
salt as per taste
chopped onions to garnish
chaat masala to sprinkle

Green chutney
few mint and coriander leaves
green chilli - 1
garlic cloves - 1 or 2


Method
Soak peas in water for 4 to 5 hours and then boil it by adding little water and turmeric powder.
Heat one tbl.sp of oil in a pan and add 1 tsp of cumin seed. Cook till it splutters.
Add tomato puree and cook for few seconds. Add one tsp of roasted cumin seed, red chilli powder and salt.Fry for few seconds.
Add boiled peas and tamarind pulp  and cook it becomes thick. Remove in a bowl.
Add green chutney and mix well.
Garnish with chopped onion and sprinkle chaat masala.

Corn Kabab

Ingredients
corn kernels - 4 to 5 tbl.sp
boiled potato - 4 to 5
ginger green chilli paste - 1 tsp
red chilli powder - 1/2 tsp
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
oats - 1/2 cup
juice of half lemon
chopped coriander and mint leaves
salt as per taste

Method
Boiled coarsely corn kernels and mash or grate boiled potatoes.
Mix all the ingredients given above and make small round flat balls and shallow fry in oil.
Sprinkle chaat masala on top and serve hot.

Set Dosa Recipe

Ingredients
rice - 1 cup
rice flakes/poha - 1/2 cup
urad dal/black gram dal - 1/4 cup
fenugreek seed - 1/2 tsp
salt as per taste

Method
Soak rice and dal separately for 4 to 5 hours. Add fenugreek seed in dal while soaking. Soak rice flakes separately.
Wash and Blend this in a blender using little water as the batter should be thick.
Let it ferment for 8 to 10 hours.
Keep pan for heating and with the help of a spoon pour the batter on a pan, do not spread it as we want thick, soft and spongy dosa. Pour little oil on the sides.
Remove and serve hot with chutney or sambar.