Ingredients:

• Eggs -5
• Onion – 1/2 cup (finely chopped)
• Capsicum – 1/4 cup (finely chopped)
• Tomatoes – 1/3 cup (finely chopped)
• Ginger garlic paste – 1 tsp
• Red chilli powder – 3/4 tsp (according to spice level)
• Coriander powder – 3/4 tsp
• Chaat masala – 1/4 tsp
• Oil – 1 tbsp
• Salt – to taste
• Plain flour(Maida) 3/4 cupMethod:
• Boil the eggs for 15 minutes and peel the skin and heep it aside.
• In the meantime heat oil in a pan and add the onions.
• Add the ginger garlic paste and fry for 2 minutes.
• Add the chopped capsicum and fry till they become soft.
• Add the salt and tomatoes and fry till they become soft.
• Add the red chilli powder, coriander powder and chaat masala and fry for 2 minutes.
• Cut the eggs to 2 halves and add to the mixture.
• Turn off the heat and let it cool.
• Add salt and ice cold water to flour/maida and make a smooth dough. Roll it into rectangular shape.
  Apply the shortening/vanaspathi to 2/3rd portion. Fold the remaining 1/3rd portion,  Now fold the remaining 1/3rd portion (to which shortening is applied) on top of it.Roll it again. Repeat these steps 3-4 times more. (You have to repeat more times to make the puff more crispy).
• Now keep the egg on this fold them and stick them by putting water in the edges.
• Preheat the conventional oven to 400 F. Spray some oil in a baking sheet or aluminium foil and place the puffs and keep it inside the oven for 25 to 30 minutes or until they become golden brown.
• Serve hot with tomato ketchup.

Note:.

• We can change the masala ingredients according to our taste like we can add garam masala or dry mango powder or cumin powder.

Ingredients:

1 large carrot, cubed
2 potatoes, cubed
1 capsicum, chopped
1 cup cauliflower florets, chop
8-10 french beans, string and chop
1/4 cup green peas
2 onions, finely chopped

2 green chillis, slit length wise
1 tsp ginger-garlic paste
1/4 tsp turmeric pwd
1/2 tsp red chilli pwd
1 1/2 tbsps Pav Bhaji Masala
3/4 tsp sugar
salt to taste
2 tomatoes, finely chopped
1 tbsp lemon juice
1 tbsp low fat butter
fresh coriander leaves for garnish
1 1/2 tbsps oil
16 lightly toasted in butter pav bread

Method:

Pressure cook potatoes, cauliflower, peas, beans and carrot along with 1 cup of water, till soft. Drain any left over water and keep aside. Mash all the cooked vegetables using a masher.

2 Heat oil in a vessel, add the green chillis and onions and saute for 4 mts. Add the ginger-garlic paste and saute for another 3 mts. Add capsicum and saute for 2 mts.

3 Add the chilli pwd, turmeric pwd, pav bhaji masala, sugar and salt. Combine well. Add the tomatoes and cook until soft, approx 5-6 mts.

4 Add the mashed vegetables along with a cup of the drained vegetable stock and cook on high for a mt. Reduce flame and simmer for 14-15 mts.

5 The gravy will begin to thicken. Adjust the salt, if required. Turn off heat and add butter and lemon juice and combine. Garnish with fresh coriander leaves.

6 Serve hot with lightly toasted pav/pau and sliced onions.

Ingredients:
1 lb (0.45kg) boneless chicken breasts
1/2 cup chopped coriander leaves
3 tbl spn chopped mint
3 green chillies
1 tea spn ginger pieces
1 tea spn garlic pieces
4 cloves
1″ cinnamon
1/4 tea spn pepper
2 tbl spn very thick yogurt
1 tea spn lemon juice
Salt
Chaat masala
 Method:
Make a paste of coriander-mint leaves, ginger, garlic, cloves, cinnamon, pepper, lemon, chillies to a paste. Do not add water.
Cut chicken into 2″x2″ pieces. Add the paste, salt, yogurt to the pieces and mix well. Keep it refrigerated for atleast 4hrs (I left it overnight).
Preheat the oven at 300F for about 10mins.
Line a baking sheet with foil. Arrange the chicken pieces on skewers. Keep the pieces on the sheet.Cover the sheet with another foil(this is very important, otherwise the pieces get dry). Bake in oven at 300F for about 20mins or till chicken is cooked.Take them out. Remove the covering foil. Bake it again for 2mins. Flip the pieces and then bake again for another 2mins (this helps to get the dry thick coating on top).
While serving, sprinkle chaat masala on top. Serve hot 
Tip:
If you don’t have oven, shallow fry the pieces on tava.
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Ingredients

2 cups fresh strawberries, sliced
1 teaspoon sugar
1-1/2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
2 cups whipped topping, divided
1 loaf (10-3/4 ounces) frozen pound cake, thawed

Method:

In a small bowl, combine strawberries and sugar; let stand for 30 minutes. Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping; set aside.
Cut cake into 14 slices. Layer seven cake slices with 2 tablespoons strawberries, 1/3 cup pudding mixture and another cake slice. Top with remaining strawberries and whipped topping. Yield: 7 servings.

• 

  Ingredients

  1 quart fresh strawberries, sliced
  2/3 cup sugar, divided
  2 cups all-purpose flour
  1/4 cup baking cocoa
  1/2 teaspoon baking soda
  2 teaspoons baking powder
  1/4 teaspoon salt
  1/2 cup cold unsalted butter
  2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
  3/4 cup half-and-half cream
  1 egg white, lightly beaten
  1 tablespoon coarse sugar
  1/2 pint heavy whipping cream
  3 tablespoons confectioners' sugar
  3/4 cup hot fudge ice cream topping
  10 fresh strawberries or grated chocolate, optional
  Grated chocolate, optional

Method

Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened.
Divide dough into 8 patties, about 3/4-in. thick. Place on parchment paper-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips.
Bake at 450° for 13 minutes or until toothpick inserted near the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate.
To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired. Yield: 8 servings.

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Ingredients

• 
  
  2 cups all-purpose flour
  2 cups crushed stone-ground wheat crackers (about 50 crackers)
  2 tablespoons salt
  2 tablespoons paprika
  2 tablespoons canola oil
  1 tablespoon sugar
  1-1/4 teaspoons pepper
  1 teaspoon garlic powder
  1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  1 cup club soda or milk

1 serving (14 ounces) equals 579 calories, 29 g fat (7 g saturated fat), 153 mg cholesterol, 1,369 mg sodium, 25 g carbohydrate, 1 g fiber, 52 g protein.

Ingredients:

• 4-1/2 cups frozen shredded hash brown potatoes, thawed
  6 tablespoons butter, melted
  1-1/2 teaspoons salt
  1/4 teaspoon pepper
  
  Filling:
• 1/2 cup chopped onion
  1/4 cup butter, cubed
  1/4 cup all-purpose flour
  2 teaspoons chicken bouillon granules
  1 teaspoon Worcestershire sauce
  1/2 teaspoon dried basil
  2 cups 2% milk
  3 cups cubed cooked chicken
  1 cup frozen peas, thawed

Ingredients:

500g pack puff pastry
50g flaked almonds
3 tbsp icing sugar , for dusting, plus extra to serve

Ingredients

2 tbsp orange flower water
zest and juice 1 orange
zest and juice 1 lemon
140g unsalted butter , softened
140g golden caster sugar
2 large eggs , beaten
175g plain flour
100g undyed glacé cherries , halved
100g dried apricots , roughly chopped
100g mixed peel , chopped (we used Sundora)
100g golden sultanas
50g shelled pistachios , left whole
50g (3 balls) stem ginger from a jarMethod

Heat oven to 160C/fan 140C/gas 3. Grease and double-line the base and sides of a deep, 15cm cake tin. Wrap a double layer of greaseproof or brown paper around the outside of the tin, too, then secure with string.
Using an electric whisk or a tabletop mixer, cream the butter and sugar together until fluffy and light. Beat in the eggs gradually. In a small bowl, mix the orange flower water with the zest and juice of the orange and lemon. Fold the flour, then dried fruit, pistachioes and ginger into the creamed mix, followed by the juice and zest mix.
Spoon the mix into the prepared tin and bake for 30 mins, then turn oven down to 150C/ fan 130C/gas 2 and bake for another 1 hr 45 mins until risen, golden and an inserted skewer comes out clean. Leave to cool for 15 mins before transferring to a wire rack to cool completely.Tips: is totally different to traditional dark fruit cakes, but if you have a special family recipe, bake that in a 15cm tin and feed with alcohol or fruit juice in the month leading up to the wedding.

Ingredients

• 500g whole raw beetroot (3-4 medium beets)
• 100g unsalted butter , plus extra for the tin
• 200g bar plain chocolate (70% cocoa)
• 1 tsp vanilla extract
• 250g golden caster sugar
• 3 eggs 
• 100g plain flour
• 25g cocoa powder 

Method

• Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot - you'll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
• Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
• Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won't look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
• Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares. 
• •  No microwave? If you don't have a microwave, boil the whole, unpeeled beetroot until tender (leaving the skins on prevents them from becoming waterlogged), then peel and use as above. For a real cheat, use 400g ready-cooked beetroot - just be sure to buy the type without vinegar!  
  Nutrition per serving 
  255 kcalories, protein 4g, carbohydrate 32g, fat 13 g, saturated fat 7g, fibre 2g, sugar 24g, salt 0.11 g

Ingredients

• 6 croissants
• 100g marzipan , broken into small pieces
• 50g toasted sliced almonds
• 50g milk chocolate , chopped 

Method

• Heat oven to 180C/160C fan/gas 4. Slice into each croissant lengthways, but don't go all the way through - they should open like books. Sprinkle or spread the bottom half of each with marzipan, followed by 1 tsp almonds and 1 tbsp chocolate.
• Close up, put on a baking sheet and sprinkle the remaining chocolate and almonds on top. Bake for 5 mins or until the chocolate has melted. Serve warm.

Nutrition per servinga

•  384 kcalories, protein 8g, carbohydrate 43g, fat 21 g, saturated fat 6g, fibre 2g, sugar 20g, salt 0.67 g

Ingredients

• 225g self-raising flour
• 175g golden caster sugar
• zest 2 lemons
• 1 tbsp poppy seeds , toasted
• 3 eggs
• 100g natural yogurt
• 175g butter , melted and cooled a little

  FOR THE ICING

• 225g butter , softened
• 400g icing sugar , sifted
• juice 1 lemon
• few drops yellow food colouring
• icing flowers or yellow sprinkles, to decorate 

 Method

• Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean - the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
• To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
• Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly 'dot' the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

Nutrition per serving

•  529 kcalories, protein 4g, carbohydrate 66g, fat 30 g, saturated fat 18g, fibre 1g, sugar 51g, salt 0.75 g

Ingredients

• 1 Seville orange
• a little melted butter , for greasing
• 100g plain chocolate , broken into pieces
• 3 eggs
• 280g caster sugar
• 240ml sunflower oil
• 25g cocoa powder
• 250g plain flour
• 1½ tsp baking powder
• orange candied peel , to decorate 

 Method

• Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
• Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
• In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
• Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake - up to 1½ hours.
• Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.

Ingredients

• 1½ tbsp tamarind pulp or paste
• 50g golden muscovado sugar
• 1 tbsp ground cumin
• thumb-sized piece ginger , chopped
• 1.2kg new potatoes
• 3 tbsp natural low-fat yogurt
• 4 tbsp chopped coriande    Method

1. To make the dressing, put the tamarind pulp in a small pan, pour over 75ml boiling water and add the sugar, cumin and ginger. Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10-15 mins. It should have a pleasant tang - add extra sugar if needed.
2. While the tamarind is cooking, bring a large pan of salted water to the boil and add the potatoes. Return to the boil and cook for 15 mins until tender. Drain, then cool slightly before halving them. Transfer to a big mixing bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated. Drizzle over the yogurt, scatter over the coriander, and serve warm or at room temperature.
   

   Nutrition per serving

   196 kcalories, protein 5g, carbohydrate 42g, fat 1 g, saturated fat 0g, fibre 3g, sugar 15g, salt 0.1 g

  Ingredients

Ingredients

FOR THE DOUGH

• 250g pack white bread mix
• 2 tbsp extra-virgin olive oil , plus a bit extra
• 150ml warm water
• plain flour , for dusting

FOR THE SAUCE

• 200g can chopped plum tomatoes
• 1 tbsp tomato purée
• 1 garlic clove , crushed
• pinch of sugar (caster or granulated)

FOR THE TOPPING

• 3 tbsp mascarpone
• 3 tbsp (about 20g) finely grated Parmesan
• 10 cherry tomatoes , halved
• 12 large raw prawns (frozen and defrosted is fine), patted dry, deveined and butterflied (see tip, below)
• 2 rosemary sprigs, needles roughly chopped
• generous pinch chilli flakes
• handful pitted green olives , halved (or use capers)
• small drizzle extra-virgin olive oil  
  
  
  

  Method

  1. Make the dough the day before. Put the bread mix in a large bowl. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough and set aside for 5 mins.
  2. Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge.
  3. To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven as high as it will go. Dust a large baking sheet and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it or it will become too springy.) Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking sheet.
  4. Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and plenty of seasoning. Drizzle with a little oil. Bake the pizzas for 10-13 mins until the base is crisp and golden, the prawns cooked through and the cheese bubbling. Transfer to a board and serve straight away.

     Nutrition per serving

     352 kcalories, protein 19.0g, carbohydrate 34.0g, fat 15.0 g, saturated fat 6.0g, fibre 3.0g, sugar 4.0g, salt 1.3 g

Ingredients

• 3 large eggs , lightly beaten
• 140g grated carrots (about 3 medium)
• 100g raisins
• grated zest of 1 large orange
• 175g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp grated nutmeg (freshly grated will give you the best flavour)
• 175g light muscovado sugar  
• 175ml sunflower oil 
•  For the forsting
• 175g icing sugar
• 1½-2 tbsp orange juice

  Method

• Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
• Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
• Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
• Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
• Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

  Nutrition per serving

  265 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, sugar 24.8g, salt 0.41 g

 Masala Chicken Receipe

 Ingredients

• 4 boneless, skinless chicken breasts , cubed
• 3cm piece fresh root ginger , peeled and chopped
• 2 garlic clove , chopped
• 1 tsp mild chilli powder
• 2 tbsp fresh coriander , chopped
• juice of 1 lime
• 2 tbsp vegetable oil
• 1 onion
• 1 red chilli
• 1 tsp ground turmeric
• 284ml carton double cream
• juice of ½ lemon
• basmati rice and naan bread, to serve  

Preparation Method

1. Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
2. Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
3. Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
4. Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.

Corn capsicum Pulao Recipe
Ingredients needed
Basmati rice - 1 cup
Onion - 3/4 cup chopped
Fresh Capsicum (mix of all colors)- 1 cup
Corn kernels - 3/4 cup
Ginger - 1 inch piece finely chopped
Garlic - 3-4 cloves (minced)
Green chilli - 1 finely chopped
Garam masala powder - 1/2 tsp
Chilli powder -1/2 tsp
Preparation -Step1


Preparation -Step 2