Recipes

veg machurian
VEG. MACHURIAN
Ingredients:
Cabbage / Patta Gobi - 2 Cups Grated
Garam Masala - 1/2 tsp
Red Chili Powder - 1 tsp
Salt - 1 tsp
Ginger Garlic Paste - 1 tsp
Corn Flour - 3 - 4 tbsp
Maida - 3 - 4 tbsp
Oil - to deep fry + 2 tbsp
Garlic Chopped - 1 tbsp
Green Chilli - 1 tbsp
Onion - 1 tbsp
Capsicum - few juliennes (optional)
Red Chilli Sauce - 2 tbsp
Soy Sauce - 1 tsp
Ketchup - 1 tbsp
Black Pepper - 1/2 tsp
Spring Onion Greens - handful
Water - 1/2 cup
Corn Flour - 1 tsp
Water - 2 tbsp
Handful of Spring Onion Greens to garnish before serving
Ingredients:
300 gms Gobi
1 ltr water + 1 tsp. salt
� tsp. black pepper
� salt
1 tbsp. ginger garlic paste
� cup corn starch
Ingredients To Make Sauce:

1 Small Bell Pepper
4-5 Spring Onions
5-6 mid-Size Garlic Chopped
1.5 tsp. Ginger Chopped
� tsp. Salt
� tsp. Mono Sodium Glutamate
� tsp. White Pepper Powder
1 tsp. Sugar
1 Tbsp. Cooking Vinegar
*** SAUCE MIX

For Blanching Cauliflower:
1 Ltr Water
1 Tbsp. Salt (Minimum)
Ingredients To Make Batter:

� Cup All Purpose Flour
� Corn Starch
1 Tbsp. Oil
� tsp. Salt (or as per taste)
Ingredients For Sauce Mix

� Cup Water
1 tsp. Corn Starch
2 Tbsp. Soy Sauce
1 tsp. Sambal
1 tsp. Hoisin Sauce
2 tsp. Schezwan Sauce
chole by bharatz
CHOLE by bharat
200 gms / 1 Cup Soaked Garbanzo Beans or Kabuli Chana
*Chana Spice Mix
** Chana Masala Mix
1 Cinnamon Stick / Dal Chini
3 Cloves / Laung
1 Black Cardamom/ Badi Elachi
2 Tea Bags
1 Mid-Size Pomegranate Skin/ Anar Ka Chilka or you can Use 2-3 Dried Gooseberry/
Amala
2 tsp Salt
� � � tsp Baking Soda (if you really want restaurant Style Add � tsp Soda)
NOTE: you need 2 Tbsp Desi Ghee/ Clarified Butter or Vanaspati Ghee to cook the
spices
*INDREDIENTS TO MAKE CHANA SPICE MIX: by Bharatz
3 � tsp Coriander / Dhaniya Powder
� tsp Ginger /Sonth Powder
� tsp Red Chili / Lal Mirch Powder
� tsp Garam Masala
2 tsp Pomegranate Seed/ Anar Dana Powder
� tsp Turmeric / Haldi Powder
� tsp Cumin / Jeera Powder
**INGREDIENTS TO MAKE CHANA MASALA MIX:
4 � 6 Tbsp Vegetable Oil
1/8 tsp Asafoetida / Hing
1 Mid � Size Onion (Finely Chopped)
1 Inch Ginger Batons / Thick Slices
2 Green Chilies
� Cup Beaten and Strained Curd / Dahi
1 Tbsp Tomato Puree
1 tsp Ginger Garlic Paste
� tsp Dried Fenugreek Leaves / Kasuri Methi
1/2 Cup Water
KEY POINTS:
Make sure you soak the Chickpeas in water for at least 10 Hours
5 � 6 pressure cooker whistles are enough
Desi Ghee tempering is a must as it makes sure that the flavor�s of the spices
carry over
Make sure you cook the curd properly other wise it ruins the whole recipe
At any given point of time do not apply a lot of pressure while stirring the chana
BHATURA by bharat
INGREDIENTS TO MAKE FIRM BHATTURE (Rest for min. 2 Hrs):
1 Cup / 150 gms All Purpose Flour / Maida
� Cup / 75 gms Curd (Room Temp)

� Cup / 40 Gms Water
1 tsp Sugar
� tsp Salt
� tsp Baking Powder
� tsp Baking Soda
1 Tbsp Semolina / Suji
1.5 Tbsp Ghee / Clarified Butter or Vanaspati Ghee/ Hydrogenated Oil
6 gms / 2 tsp Milk powder
INGREDIENTS TO MAKE SOFT BHATTURE (Rest for min. 1Hr):
1 Cup / 150 gms All Purpose Flour / Maida
� Cup / 75 gms Curd (Room Temp)
� Cup / 40 Gms Water
1 tsp Sugar
� tsp Salt
� tsp Baking Soda
1 tsp Semolina / Suji
1.5 Tbsp Ghee / Clarified Butter or Vanaspati Ghee/ Hydrogenated Oil
12 gms / 4 tsp Milk powder
KEY POINTS:
You need to knead the dough properly for 10 � 15 minutes.
Cover the dough with a Damp cloth and let it rest in a warm place, I let it rest in
my Microwave Oven.
Make sure that your dough balls are smooth and well oiled while you are rolling
them other wise they might stick with the rolling board.
Make sure the is Super hot i.e. just about to smoke other wise the bhaturas will
not puff up properly and absorb a lot of oil.
SOOJI KA HALWA (SHEERA) by Bharatz

INGREDIENTS TO MAKE THE RECIPE :
� Cup/100 gms Coarse Sooji/ Semolina
� Cup / 120 Gms Sugar

� Cup Desi Ghee (you can reduce it accordingly)
1-1/2 Cup / Water
3 � 4 Green Cardamom / Elachi Powder
OPTIONAL:
6 � 7 Almonds/Badam Chopped
6 � 7 Cashews/Kaju Chopped
6 � 7 Rasins/Kishmish
Pinch Of Saffron/ Kesar Refreshed in 1/8-Cup Milk
Key Points
Dry roast the semolina properly

Cook patiently and on a low flame
Do over cook the semolina or burn it
You have to only dissolve the sugar in water
PRESSURE COOKER CHICKEN BIRYANI by bharatz

INGREDIENTS TO MAKE THE RECIPE:
400 Gms Chicken (cut into 16 pieces)
*Whole Spice Mix
1 tsp Red Chili Powder
1 tsp Coriander Powder
2 tsp Salt
� tsp Turmeric / Haldi Powder
1.5 Tbsp Ginger Garlic Paste
1 Tbsp lemon Juice
2 Onions
1/3 Cup Oil
1/3 Cup Curd
*** Saffron and Milk Mix
**** Ghee and Biryani Masala Mix
1 Cup Bhaap (i.e. the water in which your rice is boiling)
1 Cup Water
350 Gms Basmati Rice (or any long grain rice)
60 Gms Coriander leaves
40 Gms Mint Leaves
4 Green Chilies
1 Tbsp Keora Water
1 Tbsp Roasted Kasuri Methi
*INGREDIENTS TO MAKE WHOLE SPICE MIX:
2 Cinnamon Sticks or Daal Chini
4 Black Peppercorns or Kali Mirch Sabut
4 Cloves or Laung
1/2 tsp Caraway Seeds or Shahi Jeera or Simple Jeera
4 Green Cardamoms or Choti Elaichi
***INGREDIENTS TO MAKE SAFFRON AND MILK MIX
1 Cup Warm Milk
Pinch or Saffron
****INGREDIENTS TO MAKE GHEE AND BIRYANI MASALA MIX
2 Tbsp Ghee
� � 1 tsp Biryani Masala (depending on how spicy you like )
GREDIENTS TO MAKE THE RECIPE:

Butter Chicken Recipe In 15 Minz by Bharatz
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INGREDIENTS TO MARINATE CHICKEN
2 Chicken Breasts
1 tsp Salt ( or as per taste)
1 Tbsp Ginger garlic Paste
1/2 tsp Red Chilli Powder
1/2 tsp Coriander/ Dhaniya Powder
1/4 tsp Turmeric Powder
1/4 tsp Cumin/ Jeera Powder
1/4 tsp Garam Masala
1 tbsp Oil
1 tsp Besan / Gram Flour
1Tbsp Vinegar
INGREDIENTS TO MAKE THE BASE SAUCE
2 Onions
15 Cashews
2 Dried Red Chillies
1 tsp Salt (or as per taste)
1/2 tsp Sugar
200- 150 gms Tomato Puree
1 Tbsp Tomato Ketchup
30 Gms or 4 Tbsp Butter (for cooking)
10 Gms (garnishing)
10 Gms Cream
1 Tbsp Kasturi Methi
* Whole Spice Mix Combo

** Ground Spice Mix
* WHOLE SPICE MIX
4 Black PepperCorns
4 Laung/ Cloves
3 Green Cardamom/ Choti Elachi
1 Cinamon Stick / Dal Chini
** Ground Spice Mix
3 tsp Kasmiri Red chilli Powder
1/2 tsp Roasted Cumin / Jeera Powder
QUICK PANEER SABZI � READY IN 15 MINUTES BY bharatz

Skill Level: Easy Peasy
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Prep Time : 0m Cook Time : 0m Ready In : 0m
Quick Paneer Ki Sabzi
INGREDIENTS TO MAKE THE SABZI :
200 � 300 Gms Paneer / Cottage Cheese
2 Small Onions
2 Tomatoes
1 Capcisum
2 -3 Green Chilli
3/4 tsp Jeera
1 -2 tsp Salt (or as per you)
� tsp Red Chilli Powder
1 tsp Kashmiri Red Chilli Powder
� tsp Turmeric Powder

1 Tbsp Ginger Garlic Paste
� tsp Roasted Cumin Powder
� tsp Black Pepper Powder
1/2 tsp Kalonji
Oil For Cooking
BALUSHAHI RECIPE:BY BHARATZ
INGREDIENTS TO MAKE THE DOUGH :
All-purpose flour � 250 gm / 1 Cup
Clarified butter � 80 ml (A little less that half Cup)
Water � 80 ml (a little more than half Cup)
Baking Powder � � tsp
� tsp Salt
INGREDIENTS TO MAKE SUGAR SYRUP:
Sugar � 2 Cups ( 500 gm )
Water � 1 Cup
Cardamom � 5 -6
Saffron � one pinch
INSTRUCTIONS TO MAKE THE RECIPE :
IMPORTANTS POINTS
Make sure you add water and ghee together

Try to use a little cold water to knead the dough
Fry on a Med � Low Flame
Try to fry the together
EGG BHURJI BY IMAMDAR
Ingredients
3 large onions
3 large tomatoes
4 green chillies
1 inch piece Ginger
2 tbsp butter
2 tbsp vegetable oil
Salt as required
1 tbsp red chilly powder
1/2 tbsp turmeric powder
1 tbsp pav bhaji masala
Handful coriander leaves
6 large eggs
Method
- Chop onions finely
- Add oil, butter and onions and allow the onions to sweat
- Chop chillies and ginger and add it to the pan
- chop tomatoes and add into the pan
- Add salt, turmeric, red chilli powder and pav bhaji masala
- Mix everything
- Beat the eggs add salt and put the eggs into the pan
- Egg Bhurji is ready to be served.
CHICKEN KHOLAPURI BY IMAMDAR

Ingredients
For 1 cupful of kolhapuri masala
1/2 cup coriander seeds
1/2 tablespoon cumin seeds
1/4 cup desiccated dry coconut
1 tsp sesame seed�
8-10 black peppercorns
Small pc. cinnamon stick
1 tsp white poppy seeds
Pinch full dry fenugreek seeds
1/2 tsp fennel seeds
1 small onion, thinly sliced
5-6 cloves garlic
2 tbsp oil
8-10 spicy red chilies
1 tsp turmeric
1 tbsp tamarind pulp
For the assembly
5 tbsp kolhapuri masala
3 tbsp oil
2 nos tomatoes chopped
Handful of coriander leaves
Water as required
Salt as required
400 gms chicken
Method
For Kolhapuri Masala :
- In a pan heat some oil and add onions to it and cook on moderate flame, till it
turns golden brown and add some garlic to it. Once done reserve it in a bowl.
- Add desicated coconut and oil and toss it until it turns light brown in clour and
add it to the same bowl.
- Toast the lavangi kolhapuri red chillies and then add them to the bowl.
- Follow up the same procedure with coriander seeds.
- Follow the same steps with fennel seeds, cumin seeds, black pepper cods and
fenugreek seeds mix them well after some time add sesame seed, poppy seeds and
cinnamon stick and place it in the same bowl
- Let it cool for 10 minutes
- Grind together all the roasted masala also add salt, turmeric and tamarind. To
make a smooth paste add some water.
For Chicken Kolhapuri
- Heat the pan and add oil, once the oil is moderately heated, add the ready
Kolhapuri masala and saute it properly
- Add tomatoes until they become nice and soft then add water and let it boil.
- Marinate the chicken with salt and turmeric and allow it to rest for 6-7 minutes
- Add the marinated chicken to the curry and some water too
- Cover it with a lid and let it cook for 12-15 minutes
- Garnish it with coriander leaves
Chicken Kolhapuri is ready to be served!
GULABJAMUN by chef varun imamdar
Ingredients:
200 gms mava

60 gms cottage cheese
1/2 tbsp semolina
1/8 tsp baking soda
40 gms refined flour
For sugar syrup
500 gms sugar

250 ml water
1 tbsp rose water
For filling
25 gms pistachio powder

1 pinch saffron
1 tsp cardamon powder
Oil for frying
2 tbsp ghee
Method:
- In order to make sugar syrup, add sugar and water in a pan and allow it to cook
for 10 to 12 minutes.
- To make dough, add refined flour, semolina and baking soda to cottage cheese.
Massage it well so as to form a smooth dough.
- Make one string consistency of the sugar syrup and add rose water to it.
- Allow the sugar syrup to rest at room temperature.
- Massage mawa (khawa) just as cottage cheese.
- Mix the two dough and massage it well.
- For stuffing the gulab jamun, mix pistachio powder, cardamon powder, saffron
along with a portion of the dough.
- Bind the stuffing dough well and make small balls out of it.
- Stuff the pistachio ball in to the mawa ball.
- Once the balls are ready deep fry them in warm oil.
- In order to enhance the taste, add ghee to oil and then fry the gulab jamun
balls.
- Once the balls are fried, add them in to the sugar syrup.
- Gulab Jamun are ready!
- Allow the gulab jamun to rest in the sugar syrup for minimum of 2 hours before
serving.
EGG ROLL by varun imamdar
Ingredients:-
Soft Dough
1 cup refined flour
4 tbsp. Oil
� tsp. salt
? cup water
For Egg Khurchan Filling:-

1 cup onions, sliced
� cup tomatoes, sliced
� cup assorted capsicum, sliced
1 tsp. cumin seeds
� tsp. turmeric
1 tbsp. Chilli powder
� tsp. garam masala
1 tbsp. Ginger, garlic and green chillies, crushed
4 eggs
For Additional filling:-

3 eggs plain omelette
Oil for frying
For Garnish:-
� cup Onion, chopped
2-3 Green chillies
Tomato ketchup
Method:-
The Egg Khurchan:-
- Heat oil in a pan on moderate flame and add oil to it.
- Add cumin seeds, crushed ginger, garlic and green chillies and saute them.
- Then add onions and chopped green chillies followed by capsicums, tomatoes and
cook on high flame.
- Add salt, chilli powder, turmeric powder, garam masala and stir fry for 2-3
minutes.
- Now pour the beaten eggs to this mixture and cook until the eggs are completely
well done.
- Let it cool down to room temperature.
The additional filling:-

- In a pan heat oil and pour beaten eggs in it and make a plain omlette.
The Egg Roll:-

- Flatten the dough and place the omlette on it followed by the Khurchan and roll
it as shown.
- Fry the rolls on a moderate flame.
- Tansfer on a an absorbent tissue paper and serve.
Egg Roll is ready to eat! HAPPY COOKING!!!
EGG KATHI ROLL by bong
Ingredients
Quantity Ingredient
FOR THE WRAP
300 g Maida (flour)
6 g Salt
14 g Sugar
16 g Dalda (shortening)
180�200 g Warm water
FOR THE FILLING
4 pcs Eggs
150 g Onions
4 pcs Green chillies
1 large Lime
1�2 tsp Chaat masala
1�2 tsp Rocksalt
80 g Tomato ketchup
1 pc Cucumber (optional)
~ 75 g Vegetable oil
Equipment
Mixing bowl
Rolling pin
Flat frying pan | skillet
Khunti | long spatula
Sheets of thin, absorbent paper
Appliances
Stove
Method
For the outer paratha/wrap, add the flour, salt, sugar, and dalda to a mixing bowl.
Combine the ingredients until the fat is well dispersed in the flour. Take your
time and rub the flour between your fingers until it resembles breadcrumbs in
texture. This will lead to a flakier crust.
Now add the warm water and knead the dough for about 5 minutes until it is soft and
smooth. Coat it with oil, cover the bowl, and allow it to rest for 30 minutes.
Meanwhile, mix together finely sliced onions, chopped green chillies and the juice
of half a lime. Pickling the onions in lime juice reduces their sharpness. If using
cucumber, peel it and remove the central seeds. Then chop them into thin
matchsticks. Create an assembly station where you gather all the items required for
the filling. This will allow you to easily put together the roll once the paratha
is off the stove.
Back to the dough: once it has rested, divide it in 130 g portions. For an extra-
flaky exterior, we will roll the dough in the lachcha paratha style, incorporating
layers of flour and oil. To do this, form a ball and roll it out to a disc about 12
cm large. Apply a thin layer of oil on the surface and sprinkle some dry flour.
Make an incision on the disc along a radius and roll it in the shape of a cone
[WATCH THE VIDEO]. Press down to flatten. Rest the dough for about 5 minutes to
relax it again, after which roll it for a second time to disc 22 cm in diameter.
Beat an egg with a pinch of salt and keep at the ready.
Heat about 4 tsp oil (12 g) in a flat frying pan or skillet. Add the paratha and
fry it on both sides until golden. Rotate the paratha continuously, flipping often,
for a uniform crust. Pay special attention to the sides to ensure that they crisp
too. Once the paratha is completely cooked, spread the beaten egg over it. Before
it settles, turn over to fry the side with the egg. Transfer it to the assembly
station, with the egg side facing up.
Sprinkle it with chaat masala and rocksalt. Add a row of the pickled onions a
little off the centre of the paratha. Squeeze some lime juice over it. Top it with
cucumber if you like. One of our favourite variations of the egg roll is the egg-
potato roll. If we have it on hand, we like to add some leftover spicy alu�r
torkari as well. Finish everything off with a few squirts of ketchup.
Form a tight roll, making sure the filling is all enclosed within the paratha. Wrap
a paper around two-thirds of the roll and tuck any excess at the bottom.
EGG BIRIYANI by BHARATZ

8 Eggs
300 � 400 Gms Rice (1.5 Cups)
2 Onion
50 gms Fresh Coriander
1/2 cup Curd
1/2 Cup Milk
Kesar Strands
1.5 Tbsp Ginger Garlic Paste
*Whole Spice Mix Combination
**Ground Spice Mix
Oil For Cooking
1 .5 tsp Salt or as per taste
2 tsp Keora Water
3 Green Chillies
*Whole Spice Mix Combination
1/2 Cinnamon
1/2 tsp Shahi Jeera
1 Tej Patta
5 Black Pepper
4 Green Cardamon
5 Cloves
1 tsp Kasuri Methi
** Ground Spice Mix Combination
1 Tbsp Coriander Powder
1.5 tsp Red Chilli Powder
1/4 tsp Haldi Powder
TO BOIL RICE
1Litre Water
1 Tbsp Salt
BUTTER CHICKEN by bharatz

MARINATE CHICKEN
2 Chicken Breasts
1 tsp Salt ( or as per taste)
1 Tbsp Ginger garlic Paste
1/2 tsp Coriander/ Dhaniya Powder
1/4 tsp Cumin/ Jeera Powder
1 tbsp Oil
1 tsp Besan / Gram Flour

1Tbsp Vinegar
INGREDIENTS TO MAKE THE BASE SAUCE
2 Onions
15 Cashews
1/2 tsp Sugar
200- 150 gms Tomato Puree
30 Gms or 4 Tbsp Butter (for cooking)
10 Gms (garnishing)
10 Gms Cream
1 Tbsp Kasturi Methi
* Whole Spice Mix Combo
** Ground Spice Mix
* WHOLE SPICE MIX
4 Black PepperCorns
4 Laung/ Cloves
3 Green Cardamom/ Choti Elachi
1 Cinamon Stick / Dal Chini
** Ground Spice Mix
3 tsp Kasmiri Red chilli Powder
1/2 tsp Roasted Cumin / Jeera Powder
GATTE KI SABZI by bharatz
INGREDIENTS TO MAKE GATTA

1 Cup Besan
� tsp Jeera
� tsp Sauf
� tsp Ajwain
� tsp Coriander Seeds
� tsp Haldi Powder
1 tsp Red Chilli Pwder
1 tsp Salt
1 Tbsp Desi Ghee
1 Tbsp Oil
2 Tbsp Water
3 Tbsp Curd
1 liter Water To Boil Gatta
INGREDIENTS TO MAKE GRAVY
2 Onions
2 � 3 Tomatoes
� Cup Curd ( 4 tbsp)
3 Green Chillies
� inch Ginger
2 -3 Garlic Pods
1 tsp Red Chilli Powder
1 tsp Kasuri Methi (Roasted)
2 tsp Salt
INGREDIENTS TO MAKE TADKA
2 Tbsp Desi Ghee

A Pinch Of Hing
� tsp Kashmiri Red Chilli Powder
� tsp Jeera(Crushed)
� tsp Sauf (Crushed)
Ingredients for
Chicken Bhuna:by varun immamdar
Oil - 1 tbsp
Cumin seeds - 1 tsp
Curry leaves - 10 -15
Bay leaves - 2
Chopped onions - 1
Crushed green chilli, garlic and ginger - 2 tbsp
Chopped Boneless Chicken - 1cup
Chilli powder - 1tbsp
Garam masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder. - 1/2 tsp
Salt to taste
Tamarind Pulp - 1 tbsp
Method of preparation for Chicken Bhuna:

Heat a wok, add oil.
Add cumin seeds, curry leaves and bay leaves.
Give it a swirl, add in the chopped onions and saute it.
Once the onions turn translucent add crushed green chilli, ginger, garlic and
pieces of boneless chicken.
Add chilli powder, garam masala powder, turmeric powder and coriander powder.
Stir it on high flame and give it few tosses.
Add salt to taste and tamarind pulp.
And our Chicken Bhuna is ready.
EGG ROLL by varun immamdar

Ingredients:-
Soft Dough
1 cup refined flour
4 tbsp. Oil
� tsp. salt
? cup water
For Egg Khurchan Filling:-

1 cup onions, sliced
� cup tomatoes, sliced
� cup assorted capsicum, sliced
1 tsp. cumin seeds
� tsp. turmeric
1 tbsp. Chilli powder
� tsp. garam masala
1 tbsp. Ginger, garlic and green chillies, crushed
4 eggs
For Additional filling:-

3 eggs plain omelette
Oil for frying
For Garnish:-
� cup Onion, chopped
2-3 Green chillies
Tomato ketchup
Method:-
The Egg Khurchan:-
- Heat oil in a pan on moderate flame and add oil to it.
- Add cumin seeds, crushed ginger, garlic and green chillies and saute them.
- Then add onions and chopped green chillies followed by capsicums, tomatoes and
cook on high flame.
- Add salt, chilli powder, turmeric powder, garam masala and stir fry for 2-3
minutes.
- Now pour the beaten eggs to this mixture and cook until the eggs are completely
well done.
The additional filling:-

- In a pan heat oil and pour beaten eggs in it and make a plain omlette.
The Egg Roll:-

- Flatten the dough and place the omlette on it followed by the Khurchan and roll
it as shown.
- Fry the rolls on a moderate flame.
- Tansfer on a an absorbent tissue paper and serve.
Egg Roll is ready to eat! HAPPY COOKING!!!

EGG BHURJI BY varun immamdar
Ingredients
3 large onions
3 large tomatoes
4 green chillies
1 inch piece Ginger
2 tbsp butter
2 tbsp vegetable oil
Salt as required
1 tbsp red chilly powder
1/2 tbsp turmeric powder
1 tbsp pav bhaji masala
Handful coriander leaves
6 large eggs
Method
- Chop onions finely
- Add oil, butter and onions and allow the onions to sweat
- Chop chillies and ginger and add it to the pan
- chop tomatoes and add into the pan
- Add salt, turmeric, red chilli powder and pav bhaji masala
- Mix everything
- Beat the eggs add salt and put the eggs into the pan
- Egg Bhurji is ready to be served.
Egg Masala Curry by varun imandar

Ingredients:-
6 Hard Boiled Eggs, peeled
1/4 tsp turmeric powder
1 tbsp oil
For the Gravy

2 tbsp oil
1 Bay Leaf
1 Cinnamon stick
2 nos green cardamom
1 no. Black cardamom
4 nos Cloves
2 tbsp Butter
200 gms boiled onion paste
200 gms fresh tomato puree
1tbsp ginger garlic crushed
2 tbsp Red Chilli powder
1 tsp Garam Masala
1/2 tsp Turmeric
1 tsp Kasoori Methi, crushed
Salt to taste
Fresh corriander leaves
Method:-
In a pan heat oil and add black cardamom, green cardamom, cloves, bay leaves and
cinnamon stick. Once this starts crackling add in the boiled onion paste and give a
quick mix. Add salt, ginger-garlic paste and let it cook for a minute on high flame
or until golden brown in colour. Then add the turmeric powder, red chilli powder,
garam masala powder, butter and cook till the raw flavour of spices goes away. Once
the masala is cooked completely, add in the tomato puree, salt and cook on high
flame for 2-3 minutes. Once the oil leaves the sides of the pan, add water as
required and cook for 10 minutes with the lid on.
To pan fry the hard boiled eggs, add some oil to a pan, turmeric powder and then
the boiled eggs and fry the eggs on high flame until golden brown on all sides.
Once the eggs are fried & ready add them to the gravy and cook it for 30-40
seconds.
Add water as and if required.
Egg Masala Curry is ready to eat!
EGG SHASHUKA by varun imandar
Ingredients
1 tbsp oil
1 medium onion chopped
1 clove garlic, minced
1 medium red bell pepper, chopped
3 cups tomatoes (puree)
2 tsp chilli powder
1 tsp cumin powder
1 tsp sugar
1/2 tsp mixed herbs
Salt to taste
5-6 nos eggs
Crushed pepper as required
1/2 tbsp fresh chopped parsley (optional, for garnish)
Method
- Firstly blend tomatoes in a blender.

- Strain the tomato puree in order to get rid of the seeds and skin.
- Heat oil in a pan and add onion, red bell pepper and minced garlic. Mix them
well.
- Add the tomato puree. Mix well.
- Add chilli powder, mixed herbs, salt, cumin powder and sugar.
- Allow it to cook for 10 to 12 minutes on a low flame.
- Break the eggs and place them carefully.
- Allow the eggs to cook. Sprinkle oil if needed.
- You may cover it with a lid so as to cook the eggs.
- Add chopped parsley (optional)
- Sprinkle crushed black pepper over it.
ALOO BONDA BY bharatz
INGRDIENTS TO MAKE STUFFING
5 Mid Size Boiled Potatoes
2 Green Chillies Chopped
1-Inch Ginger Finely Chopped

1 -2 Tbsp Oil
1/8 tsp Asafetida/ Hing
� tsp Whole Cumin
� tsp Coarsely Crushed Coriander Seeds
5 � 6 Cashews Chopped
5 -6 Rasins
� Cup Peas
*Masala Mix
Fresh Coriander Leaves
*INGREDIENTS TO MAKE MASALA MIX
1 tsp Anardana or Pomegranate Seed Powder
� tsp Coriander Powder
� tsp Amchur Powder
� tsp Black Salt or Kala Namak
INGREDIENTS TO MAKE BATTER
1/2 Cup Fine Gram Flour / Besan
1 Cup Course Gram Flour / Mota Besan
� Cup Corn Starch
1.5 tsp Salt
1/4 tsp Baking Soda

1/4 tsp Turmeric Powder/Haldi Powder
1/4 tsp Ajwain/Carom Seeds
3 Tbsp Oil
1 +1/4th Cup Water
IMPORTANT POINTS:
Always fry the pakors twice to have better results
You don�t have to make a very thick batter it should neither be very thick nor very
thin.
You can make pakodas without �mota besan� but you wont get the same result
Try to use potatoes which are kept unpeeled in the refrigerator for minimum 3 � 4
Hours
MYSORE BONDA BY HAMAN
Ingredients:
Dahi / Yogurt - 1/2 cup
Coconut Pieces - 1 tbsp
Salt - 3/4 tsp
Green Chili - 1
Baking soda - 1/4 tsp
Rice Flour / Semolina - 3 tbsp
Maida / Plain Flour - 1 cup
Water - to adjust consistency
Oil - to deep fry
hyderabadi vegitable biryani by haman
Ingredients:
Veggie Marinate: Dahi / Yogurt - 1/2 cup
Coriander Powder - 1 tsp
Red chili Powder - 1 tsp
Biryani masala - 2 tbsp
Cumin Seeds - 1 tsp
Green chili - 3
Salt - 1 1/2 tsp
Coriander leaves - 3-4 tbsp
Mint - 2-3 tbsp
Turmeric - 1/2 tsp
Veggies and Paneer - 1 1/2 to 2 cup total
For Rice:
Water - 6-7 cup
Cumin Seeds - 1 tsp
Oil - 1 tbsp
Lemon Juice - 1 tsp
Salt - 1 - 2 tbsp
Basmati Rice - 2 1/2 cup (soaked for 30 mins)
For Assembling:
Ghee - 3 tbsp + 1 tbsp
Cumin Seeds - 1 tsp
Cashewnuts - 3 tbsp
Green Cardamom - 3-4
Cloves - 3-4 pods
Cinnamon - 1'
Ginger Garlic Paste - 1 tbsp
Birista / Fried Onion - 6-7 tbsp
Dahi - 1/2 cup
Water - 1/4 cup
Saffron - 1 pinch (soaked in hot water)
Website: http://www.cookingshooking.com
cabage machurian by haman
Ingredients:
Cabbage / Patta Gobi - 2 Cups Grated
Garam Masala - 1/2 tsp
Red Chili Powder - 1 tsp
Salt - 1 tsp
Ginger Garlic Paste - 1 tsp
Corn Flour - 3 - 4 tbsp
Maida - 3 - 4 tbsp
Oil - to deep fry + 2 tbsp
Garlic Chopped - 1 tbsp
Green Chilli - 1 tbsp
Onion - 1 tbsp
Capsicum - few juliennes (optional)
Red Chilli Sauce - 2 tbsp
Soy Sauce - 1 tsp
Ketchup - 1 tbsp
Black Pepper - 1/2 tsp
Spring Onion Greens - handful
Water - 1/2 cup
Corn Flour - 1 tsp
Water - 2 tbsp
Handful of Spring Onion Greens to garnish before servin
INSTANT IDLI RECIPE by bharatz
Yield : 20 - 22 idlis Servings : 4 - 5 people Prep Time : 10m Cook Time : 25m Ready
In : 35m
INGREDIENTS NEEDED:
400 gms or 2 Cups Idli Recipe (1 Cup Water to grind it)
100 gms or � Cup Urad Ki Daal (1/2 Cup Water to Grind It)
1.5 tsp Salt
2 -3 tsp Sugar
2 tsp Baking Powder (flat)
� Cup Sour Curd
oil for greasing
INSTRUCTIONS TO MAKE THE RECIPE:
IMPORTANT POINTS:
Keep the rice in hot water for 5 � 10 minutes before grinding

Make sure you have a fine paste
Donot open the lid while steaming
BY varun
Dilli Matar:
1 cup dried white peas; soaked and pressure cooked
1/2 cup tomato sliced
3 tbsp lemon juice
1 tbsp chaat masala
1 tbsp yellow chilly powder
1 tsp salt
4-5 pcs dried raw mango/ amchoor
1/4 cup water
Topping:
1/4 cup onion roughly sliced
1/4 cup tomato roughly sliced
1 green chili - slit/ pickled
1/4 cup grated radish
1/4 cup coriander leaves
Kulcha
KULCHA
Ingredients:
300 gms maida
1/2 cup warm water
1 tbsp sugar
1 tbsp yeast
1 tsp salt
1 tbsp curds
2 tbsp oil
Method of preparation:
In a bowl add Refined Flour, Yeast, Yogurt, Oil, Salt and sugar.
Make a dough out of it. Keep it aside for an after kneading the dough.
Cut the dough into small pieces.
Heat the pan, shape the kulcha, dab some oil on the working table and apply some on
the dough too, so that it doesn't dry off.
Flatten the ball using a rolling pin and make long Delhi style kulchas.
Once the pan is hot shift the kulcha on to the pan.
Cook it on both sides, flipping once ensuring it doesn't get too much color.
Once you're done frying take it out on a plate.
Assembling Matar, Kulcha:

In a pan add oil, place the kulchas on the pan.
In a bowl take some white peas, amchoor water, yellow chili powder, chaat masala,
coriander, salt, onions, tomatoes, green chilies, radish, lime juice and mix them
well.
Give the kulchas a flip.
Our Matar Kulcha is ready, top it with tomatoes, radish, onions and chilies and
serve it with hot kulchas.
KUL
MASALA
BHENDI by bharatz
Yield : 1 big bowl Servings : 4 - 5 people Prep Time : 10m Cook Time : 20m Ready In
: 0m
500 gms Bhindi
1 Mid � Size Onion
� tsp Amchoor Powder
3 � 4 Tbsp Mustard Oil (you can use Refined Oil Aswell)
a Pinch of Asafoetida (Hing)
1.5 tsp Salt (or as per taste)
IMPORTANT POINTS:
Try to cut bhindi and onion the same size

I added the salt and covered with the lid to soften the ladyfinger & the onion
To cover for few minutes in the end
LAUKI
KE KOFTE by bharatz
Yield : 1 big bowl Servings : 4 - 5 People Prep Time : 20m Cook Time : 20m Ready In
: 40m
INGREDIENTS TO MAKE KOFTA
500 Gms Ghiya
� Cup Besan
Few Coriander Leaves
2 Green Chillies (or less)
� Inch Ginger Finely Chopped
1 tsp Salt
� tsp Black Pepper
1 Tbsp Desi Ghee
INGREDIENTS TO MAKE GRAVY
2 Mid � Size Onion
4 Mid � Size Tomatoes
1 Inch Ginger
3 � 4 Cloves Garlic
1 Green Chilli
� tsp Amchoor Powder
2 tsp Besan
1 tsp Kasturi Methi
� tsp Roasted Jeera Powder

� tsp Hing
1 tsp Salt
OIL FOR FRYING & COOKING
IMPORTANT POINTS
Do add ghee in the kofta to make them soft

Use good amount of kali mirch
Make sure you use double quantity of tomatoes
Use good quality garam masala
BESAN BURFI by bharatz
-----Ingredients for burfi------

Clarified butter -- 1/2 cup
Gram flour --1 cup
fine Semolina or suji -- 1/4 cup
Sugar --1/3 cup (normal) 1/2 Cup Powdered
Cardamom - 4
almonds & pistachio for garnishing
BBQ Popcorn by varun
Ingredients: (Popcorn)
1 cup dehydrated corn kernels
1 tsp - Oil
Salt
Ingredients:(sauce)
6tbsp - sugar
2 tbsp - barbecue sauce
1 tsp - butter
1/2 tsp - chili powder
1/2 tsp - cumin powder
Ingredients: (BBQ Popcorn)

Popcorn
BBQ flavor
Method of preparation: (Popcorn)

In a hot pan, add oil, dehydrated corn kernels, and salt
Stir it for 30-40 seconds, close the lid and keep it on high flame.
After 15 seconds you have to start shaking the pan so that the heat is passed
equally to all the corns.
Once you stop hearing the popping sound, switch off the gas and open the lid.
Transfer the popcorn to a bowl, so that it cools down.
Method of preparation: (sauce)

In a wok add sugar, and spread across the base of the pan.
Allow it to caramelize to golden- brown color.
Swirl the sugar in the pan and ensure that it doesn't burn.
Once all the sugar has melted add barbecue sauce.
Slip the sauce from one side of the pan so that it doesn't splutter.
Add in some butter and give it a quick stir.
Add chili powder, cumin powder
Method of preparation BBQ Popcorn:

Add the popcorn to the bbq sauce, turn the flame off and start mixing them with the
help of a spatula.
Transfer it to a tray for cooling and your BBQ Popcorn is ready in few minutes.
Kanda
Bhajiyas by varun
Ingredients:-
For the Kanda Bhajiyas:-
Onions, thinly sliced
1 bowl Gram Flour
Green Chillies
1 tsp. Coriander seeds, crushed
1 tsp. Turmeric powder
1 tsp. Red chilli powder
1 tsp. Carom seeds
� tsp. Asafoetida
2 tsp. Rice flour
Salt to taste
Oil for frying
For the Aloo and Mirchi Bhajiyas:-

Potatoes, thinly sliced
Bhavnagari Green Chillies, slit
Green chillies, thinly sliced
1 bowl Gram Flour
2 tsp. Rice flour
1 tsp. Turmeric powder
1 tsp. Red chilli powder
1� tsp. Fennel seeds
Salt to taste
Water
Oil for frying
Method:-
Kanda Bhajiya:-
- In a bowl, mix the batter ingredients and sliced onion without water and fry in
oil until crisp and golden brown.
Aloo and Mirchi Bhajiya:-

- In a bowl, mix the batter ingredients with water.
- Dip the sliced potatoes in the batter and fry until golden brown.
- Same way, fry the slit chillies by dipping them in the batter until crisp.
Bhajia Platter is ready to eat! HAPPY COOKING!!!
DHOKLA by bharatz
Yield : About 800 Gms Dhokla Servings : 4 people Prep Time : 20m Cook Time : 30m
Ready In : 60m
INGREDIENTS TO MAKE DHOKLA
2 Cups or 200 gms Besan
1 tsp or 4 Gms Citric Acid
2 tsp Salt
6 Tbsp Powdered Sugar
Pinch Of Hing
3 Green Chillies (Finely Chopped)
� Inch Ginger Finely Chopped
2 Tbsp Oil
1.5 Cups or 300 ml Water
1-3/4 tsp or 4 gms Baking Soda
INGREDIENTS TO MAKE TADKA
2 Tbsp Oil
� tsp Mustard Seeds
A Pinch Of Hing
3 � 4 Green Chillies
Some Curry Patta
2 � 3 Tbsp Sugar
� tsp Salt
1 � � Lemon Juice
300 � 500 ml Water

IMPORTANT POINTS
Strain the besan before using it

Make sure you whisk the batter for atleast 5 minutes
Use Powdered Sugar in the batter
Add the tadka to the dhokla when both tadka and dhokla are warm
DELHI STYLE
CHICKEN FRY by bharatz
8 Leg Piece Chicken (500 � 600 gms)
INGREDIENTS TO MAKE FIRST MARINATION
3 Tbsp Ginger & Garlic Paste
1 tsp Salt
1 Lemon Juice
INGREDINETS TO MAKE SECOND MARINATION
1 tsp Black Pepper Powder
� tsp Garm Masala
1 tsp Kasturi Methi Powder
2 tsp Full Kashmiri Red Chilli Powder

1 EGG
2 Tbsp Curd
1/4th Cup Cornstarch or CornFlour
1/8th Cup Refined Flour or Maida
OIL FOR FRYING
** OPTIONAL
INGREDIENTS FOR BRINING
1 Liter Water
1 Tbsp Salt
masalas by haman
Dabeli:
Dabeli Masala Ingredients:
� 4 tbsp - Dhaniya Seed / Coriander
� 1/2 tbsp - Jeera Seeds / Cumin
� 2 - Kali Elaichi / Black Cardamom
� 4-5 - Laung / Cloves
� 1 tsp - Kali Mirch / Black Peppercorns
� 1/2 tsp - Trifala / Teppal / Sichuan Peppercorn
� 1 - tbsp Til / Sesame Seeds
� 1 tbsp - Saunf / Fennel Seeds
� 2 - Tej Patta / Bay Leaf
� 2" - Dal Chini / Cinnamon
� 1 - Chakrafool / Star Anise
� 4 tbsp - Kashmiri Lal Mirch Powder / Red Chili Powder

� 1 tsp - Kala Namak / Black Salt
� 1 tsp - Amchoor / Dry Mango Powder
� 4 tbsp - Grated Nariyal / Grated Coconut
� 3 tsp - Sugar / Cheeni
Vada Pav Masala

Dry Garlic Chutney
� Oil / Tel - 1/2 tsp
� Garlic / Lehsun - 10-12
� Grated Coconut / Nairyal - 3 tbsp
� Coriander / Dhaniya - 1/2 tsp (optional)
� Cumin / Jeera - 1/2 tsp (optional)
� Sesame Seeds / Til - 1/2 tbsp (optional)
� Roasted peanuts / Singdana - 3 tablespoon
� Red Chili / Lal Mirch Powder - 2 tbsp
� Salt / Namak - to taste
Frankie Masala
� Oil / Tel - 1/2 tsp
� Asafoetida / Hing - 1/8 tsp
� Black peppercorns / Kali Mirch - 1/4 tsp
� Cumin Seeds / Jeera - 1/2 tsp
� Coriander Seeds / Dhaniya - 1/2 tsp
� Anardana / Dried Pomegranate Seeds - 1 tsp
� Amchoor / Dry Mango Powder - 2 tsp

� Salt / Namak - 1 1/2 tsp
� Chilli Powder / Red Chili Powder - 1 1/2 tsp
� Turmeric Powder / Haldi - 1/8 tsp
� Saunth Powder / Dry Ginger Powder - 1/4 tsp
Masala Nutri Soy

Chunks Curry BY BHARAT
INGREDIENTS TO BOIL THE NUTRI
1.5 Cups Nutri Chunks
1 litre Water
1 tsp Salt
2 tsp Vinegar
1/4 th Cup Curd (to Marinate)
INGREDIENTS TO MAKE THE GRAVY
2 Onions (1/2 Cup oil to Deep Fry onions)
3 -4 Tomatoes
4 -5 Dried Red Chillies
4 -5 Cloves of Garlic
� Inch Ginger
*Ground Spice Mix Spice Mix Combination
**Whole Spice Mix Combination
1 tsp Kewra Water (can be replaced by 1 tsp Kasuri Methi)
� Cup Oil For Cooking (I use the brown onions oil only)
*Ground Spice Mix Combination
� � � tsp Haldi Powder
� tsp Jeera Powder
**Whole Spice Mix Combination
1 Dal Chini
4 -5 Cloves
1 Bad Elachi
kachi
biryani by chef
1kg Dawat or Long grain rice soak in the water,

then take Chicken-1kg,
salt to taste,
ginger,garlic pest 4 table spoon,
cumin powder 1spoon,
chilli powder1and half,
coriander powder1and half spoon,
green cardamom powder 1 and half spoon,
mint 25 gram,
50 grambrown onion
yoghurt 100gram,
rose water 2 spoon,
keora water 2 spoon.
poori bhajji by chef
Wheat flour - 1kg

salt - 1/2 spoon or (salt to taste)
Ajwain - 1 spoon (carom seeds)
Rawa (suji) - 3 Spoon
Clarified Butter or Ghee - 4 spoon
Water 250ml to 300ml
For Bhaji:
Onion chop - 1 Medium Size
Tomato chop - 1 Medium size
Green chilli - 1/2 Tea spoon
Cumin Poder - 1/2 Tea spoon
Salt to Taste
Cumin seeds (Jeera) 1/2 Tea spoon
Turmeric Powder - 1/2 Tea spoon spoon
Chiilli Powder - 1/4 Tea spoon
Cuimn Powder
Potato - 100 gms
Oil - 3 spoons
delhi style
chicken korma by bharatz
Yield : 1 Large Bowl Servings : 3 - 4 People Prep Time : 2:20 h Cook Time : 60m
Ready In : 3:20 h
Ingredients To Make Chicken Korma:
3 Full Legs Chicken Pieces/ 3 thighs + 3 leg pieces (lease do not use Breast
pieces)
Combination of Whole Spices*
Yogurt Masala Combination**
Brown Onion Paste***
1.5 tsp. Salt (or as per your taste)
1 tsp. Rose Water/Kewda Water
� tsp. Garam Masala
1/8 tsp Nutmeg / Jayphal Powder
1/8 tsp Mace / Javitri
1.25 Cups Chicken Stock (You can replace it with water)
1.5 Tbsp Ginger and Garlic Paste
Few Ginger Juliennes
1/4 Cup Ghee (If you really want restaurant style add 3 Tbsp Ghee more)
Ingredients To Make Brine:
1-Liter Water
1 Tbsp Salt
1 tsp Sugar
2 Tbsp Vinegar
*Ingredients To Make Combination Of Whole Spices:
7 Black Peppercorns / Kali Mirch
5 Cloves / Laung
1 Star Anise / Chakra Phool
1 Black Cardamom / Badi Elaichi
6 Green Cardamom / Hari Elaichi
**Ingredients To Make Yogurt Masala Combination:
� Cup Full Fat Yogurt / Greek Style Yogurt / Waterless Yogurt
3 Tbsp Coriander / Dhaniya Powder
2 tsp Kashmiri Paprika / Deggi Mirch
2 tsp Yellow Chilli / Pili Mirch Powder (you can replace by 1.5 tsp Red Chilli
Powder)
� tsp Tumeric / Haldi powder
� tsp Cumin /Jeera Powder
***Ingredients To Make Brown Onion Paste:
4 Caramelized Onions / Brown Onions / Fried Onions (not more than 300 Gms)
6 Cashews (Kept in hot water for 30 � 45 minutes)

� Cup Full Fat Yogurt / Greek Style Yogurt
� Cup Chicken Stock / Water (If needed)
KEY POINTS:
Always use small open mouth utensil like a handi or a pressure cooker
Keep the chicken for a minimum of 2 hrs in the brine.
When cooking brown onion paste and the chicken keep the flame to lowest
Always wait for the fat to come up
ADITIONAL INFORMATION
If You Don�t Want To Use �GHEE�

Use a combination of 50 % Ghee (clarified butter) and 50 % vegetable oil
I would not suggest to make the recipe with out Ghee (you will never have the taste
without it)
If You Don�t Want To Brine The Chicken

Use 2 Tbsp meat tenderizer with 1 Liter water and keep the chicken submerged in it
for 1 hour
You can rub raw papaya pulp or raw mango pulp on the chicken and marinate for 1
hour
BUTTER
CHICKEN by chef narul
Tomato - 1kg
Cashew nut - 5ogms
Chilli Powder - 3 spoon
Green Cardamom - 10each
wash and cut the tomato boil mix chiili cashew and green cardamom and Make puree.
2nd:)
Salt - to Taste
ghee - 1/2 cup
Ginger Garlic pest - 6 spoon
chiili powder - 3 spoon
Add The puree which you made
khoya - 1 cup
Tomato pest - 1 small bowl (150gms)
Butter - 2 spoon
Tomato Ketchup -
Garam Masala - 1/2 spoon
Kasuri methi - 1/2 spoon
Cardamom Powder - 1/2 spoon
MYSORE PAK BY Vah chef
Ingredients:
2 cup ghee
1.5 cup Gram flour
2 cup sugar
1/2 cup water
Directions:
� Mix besan gram flour with little ghee and sieve
� Take sugar in thick bottomed sauce.Add water and let it boil to form sugar syrup
till it is soft ball stage.
� Melt the ghee in a bowl.
� Now add the flour slowly to the sugar syrup and mix rapidly so that no lumps are
formed.
� Then add the hot ghee to the flour , stirring continuously .Cook till the mixture
becomes frothy and ghee separates.
PANEER
CHANGEZI by bharatz
eld : 1 big bowl Servings : 4 - 5 People Prep Time : 20m Cook Time : 30m Ready In :
60m
INGREDIENTS TO MARINATE PANEER:
300 Gms Paneer
1 tsp Ginger Garlic Paste
1 tsp Chaat Masala
1/2 tsp Turmeric Powder/Haldi Powder
1 Tbsp Oil
2 Tbsp Curd
2 Tsp Besan
INGREDIENTS TO MAKE GRAVY:
3 Onions
3 Tomatoes
1/4th Cup Curd
*Whole Spice Mix
** Ground Spice Mix

1/4th Cup Desi Ghee
1 tsp Salt
1/4 tsp Javitri
1/4 tsp Jayphal
1 tsp Kasuri Methi
*INGREDIENTS TO AMKE WHOLE SPICE MIX:
4 Green Cardamom
4 Laung or Cloves
4 Black PepperCorns
1 Black Cardamom or Badi Elachi
1 Tej Patta
**INGREDIENTS TO MAKE GROUND SPICE MIX:
1/2 tsp Haldi Powder
3/4 tsp Roasted Cumin Powder
Gobhi Aloo
Sabzi by nishamadulikar
Ingredients :
Peeled Potatoes (???? ??? ??? ) - 3 (300 gms )
Cauliflower Floret (??????? ) - 300 gms
Tomatoes (????? ) - 2 (200 gms )
Ginger (???? ) - 1/2 Inch piece
Green Chilies (??? ????? ) - 2
Oil (??? ) - 2 to 3 tbsp
Green Coriander (??? ????? ) - 2 to 3 tbsp ( finely chopped)
Cumin seeds (???? ) - 1/2 tsp
Asafoetida (???? ) - 1/2 pinch
Turmeric powder (????? ????? ) - 1/2 tsp
Coriander powder (????? ????? ) - 1 tsp
How to make Party style Aloo Gobhi
1. Take peeled potato, kept in water. Cut into pieces. Wash cauliflower florets as
well.
2. Turn on flame, heat a pan, add cumin seeds and slightly roast. Add potatoes,
cauliflower stir.
3. Add tsp salt, turmeric powder. Stir the spices and roast the sabzi for 2
minutes.
4. Cover and cook it for 5 minutes then stir it. Keep flame minimum.
5. To prepare masala, heat wok, put 2 tbsp oil in wok to heat. When hot add cumin
seeds, asafoetida, bay leaves, cinnamon stick, cloves and black pepper. Roast
these.
6. Add tomato- green chili - ginger paste to masala. Add red chili powder,
coriander powder. Roast the spices, till oil separates from it.
7. After 5 minutes, stir the sabzi. Then cover and cook for few minutes on low
flame. Meanwhile Masala is roasted, stir at regular intervals.
8. Check the sabzi. It is cooked for 20 minutes. Masala is cooked too, add water to
it. Add salt, ginger juliennes, garam masala some green coriander and mix it.
9. Masala is boiled, Pour the masala and mix with the sabzi, cook for 4 to 5
minutes.
Serving :
10. Sumptuous Party style Gobhi Aloo Sabzi is ready.Take out the sabzi in a bowl
and relish with your meal.
PAV BHAJI BY BHARATZ
ield : 1 Big Bowl Servings : 6 -7 people Prep Time : 20m Cook Time : 20m Ready In :
40m
4 Boiled Potatoes
5 Tomatoes
1 carrot (optional)
1/2 Cup Peas
1 Capsicum
1.5 Tbsp Pav Bhajji masala
1 Big Spoon Oil
50 -70 gas Butter
1.5 tsp Salt
INGREDIENTS TO MAKE THE TADKA:

2 Onions
1 tsp Salt
1 Tbsp Pav Bhajji Masala
50 � 70 Gms Butter
WATER FOR COSISTENCY
IMPORTANT POINTS
Make sure the butter is never burnt or over cooked

Make Sure To mash the vegetables properly
Add More Butter if you want exact street style taste
BURGER BY BHARATZ
GREDIENTS TO MAKE MCALOO TIKKI:
6 Burger Buns (normal ones)
6 Aloo Tikki Patties*
Orange Tangy Mayonnaise** (as per requirement)
1 Mid � Size Onion Sliced
1 Mid � Size Tomato Sliced
*Ingredients To Make Aloo Patties :
300 � 325 Gms / 3 Mid � Size Boiled Potatoes
50 Gms / � Cup Rice Flakes or Poha (make sure you refresh them)
� Cup Peas
2 tsp Unsalted Butter
Aloo Tikki Spice Mix ***
Corn Starch Mix ****
Batter *****
Bread Crumbs
� tsp Salt
** Ingredients To Make Orange Tangy Mayo (5 Tbsps):
3 Tbsp Mayonnaise
4 Drops Paprika Flavored Orange Food Color
***Ingredients To Make Aloo Tikki Spice Mix:
� tsp Coriander / Dhaniya Powder
� tsp Yellow Chilli Powder / � tsp Red Chilli Powder
1.5 tsp Cumin/ Jeera Powder
� tsp Garlic Powder
**** Ingredients To Make Cornstarch Mix:
� Cup Cornstarch
***** Ingredients To Make Batter:
1/8 Cup Cornstarch
1/8 Cup Corn Meal / Yellow Corn Flour / �Makki ka atta�

2 tsp oil
� tsp Salt
� Cup + 2 Tbsp Water(Ice Cold)
INSTRUCTION TO MAKE THE RECIPE:
Key Points:
Do not use salted butter
Make sure you keep the boiled potatoes unpeeled in the refrigerator
Make sure you keep the onions in the water for 2 minutes and then drain them
Keep the onions and the tomatoes for 10 minutes in the refrigerator
NOTE:
Alternative of unsalted butter: canola oil, olive pomace oil, palmolein oil,
hydrogenated soybean oil, refined soybean oil, hydrogenated sunflower oil
MACRONI INDIAN STYLE BY BHARATZ
Yield : 1 Big Bowl Servings : 4 people Prep Time : 15m Cook Time : 15m Ready In :
30m
200 gms Macaroni / or 2 Cups Macaroni
2 Onions
4 Tomatoes
� Capsicum
7 � 8 Beans Chopped
2 Green Chillies
� inch Ginger (Chopped)
2 � 3 Grlic Pods (Chopped)
1 tsp Black Pepper

1 tsp Salt (or as per your choice)
TO BOIL MACARONI
Take 1 litre of water and boil with 1 tbsp Salt
Quick Paneer
Ki Sabzi BY BHARATZ
INGREDIENTS TO MAKE THE SABZI :
2 Small Onions
2 Tomatoes
1 Capcisum
2 -3 Green Chilli
3/4 tsp Jeera
1 -2 tsp Salt (or as per you)
1 Tbsp Ginger Garlic Paste
1/2 tsp Kalonji
Oil For Cooking

VEG
MACHURIAN BY BHARATZ
INGREDIENTS TO MAKE THE MANCHURIAN BALLS:
1+1/2 Mid � size Onions
1 Capsicum
1 Carrot
4-5 Spring Onions
� Ginger Chopped (Finely Chopped)
4 -5 Cloves Of Garlic (Finely Chopped)
� � � tsp Salt
� � � tsp Black Pepper
2 Tbsp Butter
6 Tbsp All Purpose Flour
4 Tbsp Cornstarch
NOTE: YOU CAN ALSO ADD CABBAGE IF YOU WANT
INGREDIENTS TO MAKE THE SAUCE:
� Onion Finely Chopped
� Capsicum Finely Chopped
� Inch Ginger (Finely Chopped)
4 -5 Cloves Of Garlic (Finely Chopped)
3-4 tsp Salt
� tsp MSG (Ajinomoto)
� tsp Black Pepper
*Sauce Mix
*INGREDIENTS TO MAKE SAUCE MIX
2 Tbsp Dark Soya Sauce (or you can use normal aswell)
1 tsp Vinegar
1 Tbsp Green Chilli Sauce
� tsp CornStarch
� Cup Water
PANNER
TIKKA BY BHARATZ
Yield : 10 Pieces of Tikka Servings : 3 - 4 People Prep Time : 30m Cook Time : 20m
Ready In : 60m
INGREDIENTS TO MAKE PANNER TIKKA
500 Gms Paneer

1 Onion
1 Capsicum (you can go for any color you want)
1.5 tbsp ginger garlic paste
� � 1 tsp Salt (or as per taste)
*Main Marinating
Butter To Apply In The End
*INGREDIENTS TO MAKE MAIN MARINATION
250 Gms Hung Curd

� tsp Carrom Seeds
� tsp Haldi
Binder
� 1 Tbsp Oil
� 2 Tbsp Besan
1 tsp Kasuri Meethi
NOTE : You also gonna need a Coal and Some Ghee
IMPORTANT POINTS:
� Marinate the paneer twice
� Cook the paneer twice
� The more let the paneer marinate the better it will be
KADAI
PANNER BY BHARATZ
INGREDIENTS TO MAKE THE RECIPE

4 Mid � Size Onions (250gms)
4 Mid � Size Tomatoes (300gms)
300 � 400 Gms Paneer
*Ground Spice Mix
**Whole Spice Mix
2 Tbsp Ghee
1/4th Cup Oil
1.5 tsp Salt
1.5 Tbsp Kasuri Methi
1 � 2 tsp Kadai Masala
1 Cups Water (you can add more)
*INGREDIENTS TO MAKE GROUND SPICE MIX
� tsp Red Chilli Powder (optional)
2 tsp Roasted Gram Flour (Besan Or Chicpea)
**INGREDIENTS TO MAKE WHOLE SPICE MIX
4-5 Black Peppercorns / Kali Mirch
4-5 Cloves/Laung
2 Green Cardamom / Choti Elachi
2 Bay Leafs/Tej Patta
1 Black Cardamom / Badi Elachi

1 Cinnamon Stick/ Dal Chini
INGREDIENTS TO MAKE KADAI MASALA
1 Tbsp Whole Coriander Seeds
1 Dried Red Chilli
� tsp Sauf or Aniseed
1 tsp Jeera or Cumin
� tsp Black Peppercorns
POINTS TO REMEMBER:
Cook the onion and tomatoes Very WELL

Add salt when you add tomatoes.
Donot over toast the kadai masala
Fresh masala is very strong
DAL MAKHNI BY BHARATZ
Yield : 1 big Bowl Servings : 4 - 5 people Prep Time : 30m Cook Time : 1:30 h Ready
In : 1:30 h
while working on the video I realised that the creaminess in the gravy is never
due a ton of butter or cream its always
because of cooking the starch present in the dal and at home people dont have such
a long time to cook dal and
yes its actually a 4 hours process, but in this vide I have tried to reduce the
cooking time and make things much easier..
I know it will still take you 1.5 hors atleast but the results will be worth it
trust me on that
INGREDINTS TO MAKE DAL MAKHNI:
120 or � cup gms Whole Black Urad dal
30 gms or � cup Rajma
30 gms or 1/8 cup Chana Dal
*Whole Spice Mix
1 � 1.5 tsp Salt (or as per your taste)
**3.5 � 4 Cups Water
� Cup Full Fat Milk

1-Inch Ginger Sliced
1 Green Chilli (if you like spicy add more)
INGREDIENTS TO MAKE TEMPERING:
1 onion mid size
� cup puree
� � � cup cream (add less)
� cup butter
2 tbsp oil / Ghee
1 tbsp ginger garlic paste
� tsp turmeric powder
� tsp salt
***Ground Spice Mix
*Whole spice
1 Tej Pata or Bay Leaf
1 Badi Elachi or Black Cardamom
4 -5 Cloves or Laung
1 Cinnamon or Dal Chini
**HOW & WHEN TO ADD WATER & MILK
Add 1 Cup while pressure cooking chana dal

Add 1 Cup while pressure cooking black dal and rajma
Add 1 Cup while cooking the starch process
Add 0.5 � 1 Cup While Tempering also add � Cup Milk
***GROUND SPICE MIX (I have kept the combination spicy)

� Red Chili Powder
1 tsp Kashmiri Mirch
� tsp Amchur Powder or Mango Powder
� tsp Ginger Powder or Sauth Powder
2 tsp Kasuri Methi or Fenugreek Leaves
KEY POINTS:
Boil chana dal separately first only if you want a smooth restaurant like dal
you need to grind Black Dal and Rajma otherwise the wont release to starch soon
Always slow cook the dal i.e. cook on a low flame
make sure you brown the onions very well
SHAHI
PANNER BY BHARATZ
Yield : 1 big Bowl Servings : 4 - 5 people Prep Time : 30m Cook Time : 30m Ready In
: 1:30 h
* Base Sauce ( Makhni Gravy)
** Ground Spice Mix (written below)
*** Whole Spice Mix(written below)
50 Gms Butter
1 Tbsp Fresh Cream
1 tsp Kasturi Methi
INGREDIENTS TO MAKE BASE SAUCE:
250 gms or 2 Mid � Size Onions

750 Gms or 8 � 10 Mid � Size Tomatoes
5 � 7 Garlic Pods
1.5 Inch Ginger
3 Green Chilli
** Ground Spice Mix (written below)
*** Whole Spice Mix(written below)
2 Tbsp Ghee (for whole spices)
2 Tbsp Oil ( for Ground Spice Mix)
20 Gms or 20 Cashews
2 tsp Sugar (add less if you like spicy)
1 Tbsp Honey (add less if you like spicy)
1 Tbsp Lemon Juice or � tsp Citric Acid
2.5 Cups water
1 Cup Milk
*INGREDIENTS TO MAKE WHOLE SPICE MIX:
5 � 6 Elaichi or Green Cardamom
2 Badi Elaichi or Black Cardamom
2 Cinnamon Sticks or Dal Chini
4 � 6 Laung or Cloves
4 � 6 Black Peppecorns or Kali Mirch
1 Bay Leaf or Tej Patta
**INGREDIENTS TO MAKE GROUND SPICE MIX
� tsp Turmeric Powder or Haldi Powder
3 tsp Coriander Powder or Dhaniya Powder
� tsp Roasted Cumin Powder or Bhuna Jeera Powder

2 tsp Kashmiri Red Chilli Powder or Deggi Mirch
2 tsp Roasted Gram Flour or Roasted Besan
KEY POINTS
you dont need to chop onions and tomatoes very fine

make sure to reduce the base sauce till half
cook on a low flame while making the base sauce
cook all the spice very well to extract flavours
let the base sauce cool down after completion
add the butter at the end
dhabha style
paneer BY BHARATZ
INGREDIENTS TO MAKE THE RECIPE
3 Mid � Size Onions (200gms)
3 Mid � Size Tomatoes (200gms)
3/4th Cup Curd or 200 Gms
300 � 400 Gms Paneer
*Ground Spice Mix
**Whole Spice Mix
2 Tbsp Ghee
1/4th Cup Oil
1.5 tsp Salt
1.5 Tbsp Kasuri Methi
2 Cups Water

*INGREDIENTS TO MAKE GROUND SPICE MIX
2 tsp Roasted Gram Flour (Besan Or Chicpea)
**INGREDIENTS TO MAKE WHOLE SPICE MIX
4-5 Black Peppercorns / Kali Mirch
4-5 Cloves/Laung
2 Green Cardamom / Choti Elachi
2 Bay Leafs/Tej Patta
1 Black Cardamom / Badi Elachi
1 Cinnamon Stick/ Dal Chini
Ingredients to Brine the Paneer
500 ml Water
� tsp Salt
POINTS TO REMEMBER:
Cook the onion, tomatoes, curd Very WELL

Add salt when you add tomatoes.
You can use non fried paneer or fresh paneer aswell
VEG SOYA
KORMA BY BHARATZ
INGREDIENTS TO MAKE VEG SOYA KORMA

1 Cup Soya Chunks
1/4 th Cup Soya Granules
Combination of Whole Spices*
1 Cup Strained Yogurt
Ground Masala Combination**
Brown Onion Paste***
1.5 tsp. Salt (or as per your taste)
� tsp. Rose Kewda Water
� tsp. Garam Masala
1.25 Cups water
1.5 Tbsp Ginger and Garlic Paste
Few Ginger Juliennes
1/4 Cup Ghee (If you really want restaurant style add 3 Tbsp Ghee more
*Ingredients To Make Combination Of Whole Spices:
7 Black Peppercorns / Kali Mirch
5 Cloves / Laung
1 Star Anise / Chakra Phool
1 Black Cardamom / Badi Elaichi
6 Green Cardamom / Hari Elaichi
**Ingredients To Make Ground Masala Combination:
3 Tbsp Coriander / Dhaniya Powder
2 tsp Kashmiri Paprika / Deggi Mirch
1.5 tsp Red Chilli Powder
� tsp Tumeric / Haldi powder
� tsp Cumin /Jeera Powder

***Ingredients To Make Brown Onion Paste:
4 Caramelized Onions / Brown Onions / Fried Onions (not more than 300 Gms)
6 Cashews (Kept in hot water for 30 � 45 minutes)
� Cup Full Fat Yogurt / Greek Style Yogurt
VEG
NOODLES BY BHARATZ
INGREDIENTS TO BOIL THE NOODLES:
1 Liter Water
1- 2 Tbsp Salt
* NOTE: Add : 2 -3 Tbsp Oil After Washing The Noodles With Cold Water
Ingredients to make the RECIPE:
400 gms Hakka Noodles / Normal Noodles
4 � 5 Spring Onions (Sliced)
1 Mid Size Onion (Sliced)
5 � 6 Bok Choy Leaves
1 Mid Size Capsicum (Sliced)
1 Mid Size Carrot
1 .5 Tbsp Ginger Garlic Paste
3 -4 Tbsp Oil For Cooking
2 � 3 Tsp Salt
1/ 2 � 1 tsp M.S.G ( Monosodium Glutamate) or Ajinomoto
1 Tsp Black Pepper Powder

2 Tbsp Light Soy Sauce
1 Tsp Sambhal or Chilli Garlic Paste
1 Tsp Hoisin Sauce (Optional)
1 Tbsp White Vinegar or Normal Vinegar
Few Drops of Sesame Oil (Optional)
*NOTE: You can add some cabbage or Chinese cabbage as well or any other vegetable
of your choice
KEY POINTS :
Make sure you boil the noodles properly about 90 %

Wash the noodles with cold water so that cooking process is stopped and he excess
starch is removed
Add ample amount of salt while boiling the noodles
Cook the vegetables properly Chinese cooking is done on a High flame and its fast
but that doesn�t mean the the vegetable
are meant to be raw
VEG
FRIED RICE BY BHARATZ
Yield : 1 Big Bowl Servings : 4 - 5 people Prep Time : 30m Cook Time : 20m Ready In
: 50m
� there is a variety of basmati recipe come under a code name od 1121 and they
told me how by steaming the the make sure the rice
comes out to be long grained and puffed and one day when working on the biryani
video I realized how steam make the rice grain
quite firm and that when it was all clear to me so here it is:
1 Cup or 400 gms Long Grain Rice
1 � � tsp Salt
� � � tsp Black Pepper
� tsp M.S.G (Optional)
2 � 3 Tbsp Oil For Cooking

For Boiling Rice :
1-Liter Water
1 Tbsp. Salt
2 � 3 Tbsp. Oil (so rice don�t stick)
VEGGIES YOU CAN USE:
1 Small Size Onion Chopped
� Mid Size Capsicum Chopped
1 Mid Size Carrot Chopped
3 � 4 Spring Onions
� Mid Size Cabbage Chopped
50 Gms French Beans
And many more�
SAUCES USED:
1 Tbsp. Vinegar
2 Tbsp. Soy Sauce
1 tsp Sambhal or Chilli Garlic Paste
1 tsp Mirin or Rice Vine Vinegar (you can use 1 tsp honey as well)
Few Drops Concentrated Sesame Oil (you can cook in combination sesame oil aswell)

KEY POINTS
Boil the recipe to 80 � 90 %

If you are going for steaming do not steam for long
Make sure you oil the rice after steaming
Washing the rice with cold water after steaming is very important
KALA
CHANA: BYBHARATZ
Yield : 1 bowl Servings : 4 - 5 people Prep Time : 10m Cook Time : 20m Ready In :
30m
INGREDIENTS TO MAKE KALA CHANA:
200 gms Kala Chana (Soaked for at least 6 hrs)
*Spice mix
� tsp Hing / Asafetida
� tsp Whole Jeera/ Cumin
2 Tbsp Ghee
2 Green Chilli
11/2 Cup Water
*INGREDIENTS TO MAKE SPICE MIX:
2 tsp Coriander / Dhaniya Powder
� tsp Mango / Amchur Powder
1 tsp Pomegranate Seed/ Anardana Powder
� tsp Red chilli
� tsp Cumin/Jeera powder
� Ginger / Sonth powder
KEY POINTS:
Soak the chana for at least 6 hours
Give 2 whistles on high flame and 4 � 5 whistles on low flame
Let the pressure cooker depressurize naturally
After opening the pressure cooker let the chana sit in the cooker
Do not let the chana sit drained and dry after pressure cooking
Make sure you use all the Chana water
Do not reduce all the water while tempering the chana will absorb even after final
tempering
Whole Wheat
Tortilla Recipe BY BHARATZ
Skill Level: Easy Peasy
Yield : 4 - 5 Tortillas Servings : 2 people Prep Time : 60m Cook Time : 10m Ready
In : 1:10 h
100 Gms (2/3rd Cup) Whole Wheat Flour
50 Gms (1/3rd Cup) All Purpose Flour/ Maida
70 gms / 1/3rd Cup Warm Water (nearly hot water)
� tsp baking powder
1 tbsp shortening or 20 gms
1 tsp sugar or 10 gms
12 gms or 4 tsp milk powder
� tsp salt
* NOTE: The question is �How Does Saturated Fat Affect After Cooking�
Flavors: Most saturated fats have their own Flavors like Butter, Lard � etc
Air:Saturated fats can be manipulated to with hold air, (usually by beating or
creaming as done while making cakes), lightening frostings and batters.
Shortens and Tenderizes (MOST IMPORTANT): Fats can interfere with the development
of gluten network of proteins that is created when flour and water are combined and
kneaded into dough. Without the addition of fats, gluten will form a long, rubbery
like matrix, which is why bakers refer to adding fat to the mix as �shortening.�
Solid fats also enable Flour more hydrated and also like vegetable shortening or
lard, can actually be cut into flour for more flaky, tender results.
INSTRUCTIONS TO MAKE THE RECIPE
POINTS TO REMEMBER:
Use Saturated Fats
Rest the dough wit a damn cloth in a warm place
Knead the dough for more than 10 minutes
Use warm water
ALTERNATIVES OF VEGETABLE SHORTENING
Lard
Vanaspati Ghee (Indian shortening used mostly)
Clarified Butter / Desi Ghee
Unsalted Butter
Mcdonald�s Saucy
Aloo Wrap BYBHARATZ
INGREDIENTS TO MAKE MCALOO TIKKI:
6 Tortilla Wrap (Whole Wheat or Flour)
Chipotle Mayonnaise
1 Mid � Size Onion Sliced (Chopped)
1 Mid � Size Lettuce (Chopped)
� Cup Peas
Aloo Tikki Spice Mix **
Corn Starch Mix ***
Batter ****
Bread Crumbs
� tsp Salt
**Ingredients To Make Aloo Tikki Spice Mix:

*** Ingredients To Make Cornstarch Mix:
� Cup Cornstarch
**** Ingredients To Make Batter:
1/8 Cup Cornstarch
2 tsp oil
� tsp Salt
Key Points:
Keep onions and lettuce for 10 minutes in the refrigerator
Aloo
Tikki BY BHARATZ
Ingredients To Make Aloo Tikki:
500 gms Boiled Potatoes

125 Gms / 1.25 cups of Activated Poha/Rice Flakes
4 Tbsp Rice Flour
Ingredients To Make Stuffing:
� Cup Chana Dal / Bengal Gram Split and Skinned
� Cup Peas
2 Green Chilles Chopped
1 tsp Ginger Chopped
1 Tbsp Chopped Cilantro
Pinch of Asafoetida / Hing
� tsp Whole Cumin / Jeera
***Masala Mix
Ingredients To Make Masala Mix:
1.5 tsp Mango / Amchur powder
� tsp Salt
� tsp Rock Salt / Kala Namak
INSTRUCTIONS TO MAKE THE VIDEO:
Key Points:
Do not add any salt in potato mix
Use the right starch and binder
Don�t forget to activate Rice flakes (add 1/4th cup water to 1 cup Rice Flakes)
Oil your hands properly while stuffing the patties
NOTE:
hydrogenated soybean oil, refined soybean oil, hydrogenated sunflower oil ,
vanaspati ghee, desi ghee
GHOBI MACHURIAN BY BHARATZ
Ingredients:
300 gms Gobi
1 ltr water + 1 tsp. salt
� tsp. black pepper
� salt
1 tbsp. ginger garlic paste
� cup corn starch
Ingredients To Make Sauce:

1 Small Bell Pepper
4-5 Spring Onions
5-6 mid-Size Garlic Chopped
1.5 tsp. Ginger Chopped
� tsp. Salt
� tsp. Mono Sodium Glutamate
� tsp. White Pepper Powder
1 tsp. Sugar
1 Tbsp. Cooking Vinegar
*** SAUCE MIX

For Blanching Cauliflower:
1 Ltr Water
1 Tbsp. Salt (Minimum)
Ingredients To Make Batter:

� Corn Starch
1 Tbsp. Oil
� tsp. Salt (or as per taste)
Ingredients For Sauce Mix

� Cup Water
1 tsp. Corn Starch
2 Tbsp. Soy Sauce
1 tsp. Sambal
1 tsp. Hoisin Sauce
2 tsp. Schezwan Sauce
MCDONALD�S McAloo
Tikki Burger
NGREDIENTS FOR BURGER PATTY:
3-4 Mid � Size Potatoes
1-Cup Rice Flakes
1 Mid � Size/30 Gms Onion (chopped)
1 Mid � Size/30 Gms Carrot (chopped)
� Cup/40 Gms Beans (chopped)
� Cup/30 Gms Peas
� tsp. Salt
3 Tbsp. Unsalted Butter
INGREDIENTS FOR SPICE MIX:
� tsp. Turmeric Powder

� to 1 tsp. Salt (or as per your taste)
� tsp. Mango Powder
� tsp. Cumin
� tsp. Parsley
� tsp. Paprika
� tsp. Garlic Powder
INGREDIENTS FOR BATTER
� Cup Corn Starch
� Cup Corn Meal / Polenta / Makki ka Atta
1 Tbsp. Refined Vegetable Oil
� tsp. Salt or As Per Your Taste
1 Cup Ice Cold Water
OTHER INGREDIENTS YOU WILL NEED
8 Sesame Buns
Mayonnaise (100% vegetarian)
Lettuce Iceberg or Nappa or Chinese cabbage
IMPORTANT POINTS:
Keep boiled potatoes in a refrigerator for minimum of 6 hours before using them
Keep chopped onion, carrot, beans, peas in hot water for 10 minutes before using
them
NOTE:
hydrogenated soybean oil, refined soybean oil,
hydrogenated sunflower oil
CHILLY
PANEER BY BHARATZ
INGREDIANTS
for 1 mid � bowl chilli cottage cheese
300 Gms Paneer/Cottage Cheese
1 Tbsp. Ginger Garlic Paste (for marinade)
� tsp. salt (for marinade)
� tsp. black pepper (for marinade)
FOR BATTER
� Cup Cornstarch
2 Tbsp. Oil
� tsp. salt
FOR SAUCE
4-5 Green Onions
1 Mid-Size Bell Pepper/Capsicum
1 Mid-Size Onion
1 Tbsp. Chopped Ginger
1 Tbsp. Chopped Garlic
2 tsp. Sambal/Chili Garlic Paste
2-3 Tbsp. Soya Sauce
1/3 tsp. salt
� tsp. MSG [Monosodium glutamate (optional)]
� tsp. Sugar
1 tsp. Black Pepper
1 Tbsp. Teriyaki Sauce (If you have)
KEY POINTS:
Do not cut big cubes of cottage cheese/paneer

Put diced cottage cheese in microwave for 1 minute so that it releases excess water
and we infuse more flavor till inside (ginger, garlic, salt and black pepper), keep
marinated paneer in refrigerator for 1 Hr. (min)
Add oil in dry batter and mix thoroughly through out the batter
Fry twice for crunchy coating
Finally after making the sauce Turn the Flame OFF and wait for 5 minutes until the
steam has passed�
BONDI
LADDU by varun
Ingredients:
Syrup
1 cup sugar
1/2 cup water
1/2 tsp cardamon powder
Boondi
2 cups besan(gram flour)
1/2 cup water
1/2 cup pistachio
1/4 cup melon seeds
1/8 cup golden raisins
1/2 tsp yellow-orange food colour
Saffron strands
Method of preparation:
For Syrup
Add water, sugar, saffron strands, green cardamon and allow it to boil on high
flame for 3 minutes and then switch off the flame.
For Boondi
In a bowl containing gram flour, add water, food colour, give it a mix and ensure
the mixture becomes lump free.
Heat oil in a vessel, pour the batter on top of the ladle, fry the boondi on high
flame for 45 seconds to a minute.
Once they are done transfer them to a bowl.
For Ladoo
In a bowl of boondi add the sugar syrup, melon seeds, pistachios, raisins, mix
well, cover it and keep it aside till the boondi absorbs syrup.
Give it a final mix, pick up handful of the mixture and roll them into ladoos.
Matar Chole
Recipe by bharatz
200 � 250 Gms White Matar
1.5 � 2 tsp Salt
Water for Boiling
1/4 tsp Baking Soda
1/2 tsp Haldi
*Spice mix
2 tsp Imli Paste Mix with Water
Ginger
Green Chillies
Coriander Leaves
Lemon Juice
1 Onion
1 Tomato
INGREDIENTS TO MAKE SPICE MIX:
1/2 tsp Black Pepper Powder
1 tsp Roasted Jeera Powder
1 tsp Chaat Masala
Alternatives If you do not have �IMLI�
Use 1 tsp Anar Dana
Or use 1 tsp Amchoor Powder and one you like
MALAI PEDA
RECIPE by bharatz
Yield : 20 Pedas Servings : 4 -5 People Prep Time : 10m Cook Time : 5m Ready In :
0m
MALAI PEDA
2.25 Cups Milk Powder
300 gms or 1 tin Condensed Milk
2 Tbsp Desi Ghee
1/2 tsp Green Cardamom Powder
Few Saffron Strands Soaked In 1/4 th Cup Milk
Pista or Cashew Or Almonds For Garnishing
IMPORTANT POINTS:
Add More milk powder If you want to make it dry

add more condensed milk if you want to make moist
Mcaloo
tikki Burger by bharatz
Yield : 6 burgers Servings : 3-4 people Prep Time : 60m Cook Time : 20m Ready In :
1:20 h
INGREDIENTS TO MAKE MCALOO TIKKI:
6 Burger Buns (normal ones)
Orange Tangy Mayonnaise** (as per requirement)
1 Mid � Size Onion Sliced
1 Mid � Size Tomato Sliced

� Cup Peas
Aloo Tikki Spice Mix ***
Corn Starch Mix ****
Batter *****
Bread Crumbs
� tsp Salt
** Ingredients To Make Orange Tangy Mayo (5 Tbsps):
3 Tbsp Mayonnaise
4 Drops Paprika Flavored Orange Food Color
***Ingredients To Make Aloo Tikki Spice Mix:
**** Ingredients To Make Cornstarch Mix:
� Cup Cornstarch
***** Ingredients To Make Batter:

1/8 Cup Cornstarch
2 tsp oil
� tsp Salt
Key Points:
Keep the onions and the tomatoes for 10 minutes in the refrigerator
NOTE:
hydrogenated soybean oil, refined soybean oil, hydrogenated sunflower oil
Brands of Mayo You Can Use:
American Garden
Best Foods
Kraft Mayo
Cermica
Delmonte
Dr Oaektar
BRANDS OF TOMATO KETCHUP YOU CAN USE:
Heinz
Kissan
Cermica
Delmonte
(List is based on the brands that I have tasted and tried)
Vegetable
Korma by home cooking
Ingredients:
For Korma Masala:

Coriander Seeds - 1 Tbsp
Fennel Seeds - 1 tsp
Cumin Seeds - 1 tsp
Pepper Corns - 10 nos.
Few Cinnamon, Cloves and Cardamom
Red Chillis - 2 nos
Roasted Chana Dal - 1/2 Tbsp
Few Ginger, Garlic & Green Chilli
Cashew Nuts - 6 to 7 nos (soaked 15 mins)
Poppy Seeds - 1 tsp (soaked 15 mins)
Fresh Grated Coconut - 3 Tbsp
For Cooking:
Oil - 1 tbsp
Onion - 1 no chopped
Tomato - 1 no chopped
Chilli Powder - 1 tsp
Salt - 1 tsp
Potato - 1 cup (diced)
Carrot - 1 cup (diced)
Beans - 1 cup
Cauli Flower - 1 bowl
Green Peas - 1/2 cup
Few Coriander leaves
Method:
1. First Dry roast coriander seeds, fennel seeds, cumin seeds, pepper corns,
cinnamon, cloves, cardamom, red chillis & roasted chana dal
2. Let it cool and then grind to a coarse mixture
3. To that, add ginger, garlic, green chilli, cashew nuts, poppy seeds & grated
Coconut.
4. Add some water and grind to a paste. Your Korma masala is ready!
5. Heat oil in a pan. Saute the onion to golden brown, then add tomato and saute.
6. Add turmeric powder, chilli powder, salt and mix well
7. Now add the vegetables. Potato, carrot, beans, cauli flower and green peas.
8. Add water till it covers the vegetable and let them half cook
9. Now add the korma masala and mix gently. Close and cook in medium flame for 15
to 20 minutes
10. Check for seasoning and turn off. Garnish with Coriander leaves.
Enjoy Sharing
Egg Masala
Fry by home cooking
Ingreidents
Boiled Eggs - 5 cut into half
A few cloves of Garlic
Chilli powder - 2 tsp
Coriander powder - 1 tsp
A few Curry leaves
Salt to taste
For Tempering
Oil - 4 tsp
Urad dal - 1/4 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Method:
1. Heat Oil in a pan.
2. Add Urad Dhal, Cumin seeds & Mustard seeds.
3. Pound few cloves of garlic and add when the seeds start splattering
4. Add Chilli powder, Coriander powder, Turmeric powder, Salt to taste & Curry
leaves
5. Mix well in low flame. Do not let the masalas burn.
6. Finally add the cut boiled Eggs & gently mix, so the masala coats the eggs
completely.
7. Add a tea spoon of oil, if the masala mix is dry.
8. Leave it on the pan for a minute & take it out to serve.
9. Enjoy the spicy Egg Masala fry.
Paneer
Biryani by home cooking
Ingredients
For Marinade
Hung curd - 1 cup
Turmeric powder - 1/4 Tsp
Kashmiri chili powder - 2 Tsp
Coriander powder - 1 Tsp
Amchur/Dry mango powder - 1 Tsp
Salt to taste
Few Kasuri methi
Paneer - 400 gms
For Cooking Rice

Basmati Rice - 1 cup (250 ml)
Clove - 2 nos
Cardamom pods - 2 nos
Bayleaf - 1 no.
Piece of Cinnamon
Salt to taste
Star Anise - 1 no.
Mace
For Saffron Milk

Warm milk - 1 Tbsp
Few strands of Saffron
For Cooking Biryani

Ghee/Oil - 2 Tbsp
Bayleaf - 1 no.
Piece of Cinnamon
Cardamom pods - 4 nos
Clove - 5 nos
Onion - 2 nos thinly sliced
Green chili - 2 nos slit
Ginger garlic paste - 1 Tsp
Tomato - 2 nos thinly sliced
Turmeric powder - 1/4 Tsp
Kashmiri chili powder - 1 Tsp
Salt to taste
Coriander powder - 1/2 Tsp
Mint leaves
Coriander leaves
Method:
1. Soak basmati rice for 20 minutes.
2. Soak saffron in warm milk.
3. In a wide bowl add hung curd, turmeric powder, kashmiri chili powder, coriander
powder, amchur/dry mango powder, salt, kasuri methi and mix well.
4. Add paneer cubes and mix gently.
5. Marinate the paneer for 30 minutes.
6.Cooking Rice: Boil the water in a deep pot add soaked basmati rice, whole spices
(clove,cardamom pods, bayleaf and cinnamon), salt, star anise, and mace.
7. Cook the rice.
8. Cooking Biryani: Heat ghee/oil in a deep pot add whole spices (clove,cardamom
pods, bayleaf and cinnamon), onion and green chili.
9. Saute the onion till it turns golden brown color.
10. Add ginger garlic paste, tomato and saute for about 5 minutes.
11. Now add turmeric powder, kashmiri chili powder, salt, coriander powder, mint
leaves and coriander leaves. Saute for few minutes.
12. Then add marinated paneer and cook for 2 to 3 minutes.
13. Now add the cooked rice and spread it evenly.
14. Add the saffron milk, mint leaves and coriander leaves.
15. Cover it with foil and close the lid.
16. Cook for about 10 minutes on low flame.
17. Paneer biryani is ready to serve with raita.
Spicy Paneer Fried

Rice by home cooking
Ingredients
Oil - 3 tsp
Chopped Ginger
Chopped Garlic
Onion - 1 no. chopped
Capsicum - 1/2 no. chopped
Green chili - 1 no. chopped
Grated Carrot
Spring onion
Salt to taste
Pepper powder - 1 tsp
Garam masala powder - 1/2 tsp
Chili powder - 1/3 tsp
Spring onion stalk
Cooked Basmati Rice
Garnish it with Spring onion stalk & Coriander leaves
For Toasting Paneer
Paneer - 200gms
Salt to taste
Chili powder - 1 tsp
Pepper powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Oil - 2 to 3 tsp
Method:
1. Take a bowl add paneer, salt, chili powder, pepper powder, cumin powder and
coriander powder. Mix it all together and marinate for 10 minutes.
2. Heat a pan (Buy : https://goo.gl/tJY9id) , add oil and toast the marinated
paneer. Keep it aside.
3. In the same pan, add oil, ginger, garlic, onion, capsicum, green chili and saute
well.
4. Once the onion turns transparent, add carrot, spring onion, salt, pepper powder,
garam masala powder, chili powder, spring onion stalk and saute all the ingredients
together.
5. Add cooked basmati rice (Buy : https://goo.gl/O466Io ) or ( you can use left
over rice) and gently mix it.
6. Finally add paneer ( Buy : https://goo.gl/bCJDDw ) to the rice.
7. Garnish it with spring onion greens and fresh coriander leaves.
Delicious spicy paneer fried rice is ready to serve.
ld : 1 Big Bowl Servings : 4 -5 People Prep Time : 10m Cook Time : 10m Ready In :
20m
Matar
Chole by bharatz Recipe:
200 � 250 Gms White Matar
1.5 � 2 tsp Salt
Water for Boiling
1/4 tsp Baking Soda
1/2 tsp Haldi
*Spice mix
2 tsp Imli Paste Mix with Water
Ginger
Green Chillies
Coriander Leaves
Lemon Juice
1 Onion
1 Tomato
INGREDIENTS TO MAKE SPICE MIX:
1/2 tsp Black Pepper Powder
1 tsp Roasted Jeera Powder
1 tsp Chaat Masala
Alternatives If you do not have �IMLI�
Use 1 tsp Anar Dana
Or use 1 tsp Amchoor Powder and one you like
PANEER TIKKA
WITHOUT OVEN by bharatz
Cuisine: Indian Course: Snack Skill Level: Easy Peasy
��
Yield : 10 Pieces of Tikka Servings : 3 - 4 People Prep Time : 30m Cook Time : 20m
Ready In : 60m
INGREDIENTS TO MAKE PANNER TIKKA
500 Gms Paneer

1 Onion
1 Capsicum (you can go for any color you want)
1.5 tbsp ginger garlic paste
� � 1 tsp Salt (or as per taste)
*Main Marinating
Butter To Apply In The End
*INGREDIENTS TO MAKE MAIN MARINATION
250 Gms Hung Curd

� tsp Carrom Seeds
� tsp Haldi
Binder
� 1 Tbsp Oil
� 2 Tbsp Besan
1 tsp Kasuri Meethi
NOTE : You also gonna need a Coal and Some Ghee
IMPORTANT POINTS:
� Marinate the paneer twice
� Cook the paneer twice
� The more let the paneer marinate the better it will be
Dominos Deep Dish Pizza Recipe
��
Prep Time : 0m Cook Time : 0m Ready In : 0m
Now Commercially Pizza doughs contain �enriched flour�or �bread flour� some malt
syrup instead of regular old plain sugar , vital wheat gluten to enhance the level
of gluten and a lot of other stuff like dough conditioners. But a normal home cook
mostly cannot find all this stuff so how can you make good pizza dough at home???
So this recipe very use full as not everybody can get their hands on all the
commercial but everybody can do is use a good technique.. so I hope you like the
video and the technique (�,)
INGREDIENTS To Make The Pizza Dough:
2 Cups / 300 gms All Purpose Flour (Maida)
1 Cup / 165 gms Warm Water
4 tsp / 12 gms Milk Powder
7 gms Instant Yeast or 4 Gms (1 tsp ) Active Dry Yeast
3 tsp Brown Sugar
2 Tbsp Desi Ghee / Butter
Some Grated Parmesan Cheese
1 tsp Salt
Secret Ingredient : Lots Of Power To Knead The Dough (or buy something electric)
ALTERNATIVES FOR BROWN SUGAR:
4 tsp Honey
3 tsp Maple Syrup
NOTE : try not to use normal sugar

Ingredients To Make Garlic Flavored Butter Oil
4 Tbsp Vegetable Refined Oil
1 Tbsp Butter
2 tsp Italian / Pizza Seasoning
INSTRUCTION TO MAKE THE RECIPE :
KEY POINTS:
Make sure to knead the dough properly

You need to have a Super Hot oven (Preheat properly)
PUFF PASTRY
Recipe Description
Veg Aloo Puff Pastry Recipe: Veg patties or puff pastry recipe is made with
homemade puff pastry sheet from scratch. Bake puff pastry for your breakfast or
snacks. This also includes easy puff pastry dough recipe from scratch with flaky
pastry recipe ideas.Vegetable aloo puff pastries are made with all purpose flour,
butter etc and filled with flavorful vegetables. These veggie puffs are delicious,
crisp crust, flaky and soft from inside which makes a hearty hot pocket. Hot tea or
coffee with perfectly flaky puffs is the definition of a lovely and wonderful
evening snack. What could be better than the vegetable puffs with an extra
delicious and healthy stuffing. Little bit of patience and then you are on a roll
to savor the most delectable pastry puffs. Looking to try your hands on making
homemade veg aloo puff pastry, here goes the recipe for that. Follow this recipe on
how to make puff pastry at home.
Ingredients for Recipe

Ingredients for stuffing:
40 grams small cubes of paneer (Indian cottage cheese)
2 medium boiled potatoes
30 grams chopped green beans
� cup frozen peas
� chopped bell pepper (capsicum)
1 finely chopped carrot
1 small finely chopped onion
40 grams cilantro leaves
� small chopped beetroot
1 inch chopped ginger
� tsp turmeric powder
� tsp garam masala powder
� tsp chaat masala
1 tsp cumin seeds
1 tsp crushed coriander seeds
2 finely chopped green chilies
� tsp black salt
1 � tbsp oil
Salt to taste
Ingredients for dough:
2 cups / 260 grams all purpose flour (maida)
1/8 cup all purpose flour for dusting
280 grams of unsalted butter
120 ml cold water
� tsp white vinegar
� tsp salt
Recipe Method
Step 1
Prepare dough: In a mixing bowl sieve all purpose flour and � tsp salt. Add white
vinegar and mix well.
Add 60 grams of unsalted butter and mash with your hand. Mix all the ingredients
by rubbing between your palms.
Now add cold water, little at a time to make medium dough. Sprinkle some all
purpose flour on working surface and
knead dough (stretch) for 7 minutes (without adding water). Transfer the dough in
zip lock bag and
refrigerate it for about 20 minutes.
Step 2
Take 2 sticks of unsalted butter (approximately 200 grams and make sure butter is
cold but not at room temperature)
preferably on a cling wrap and roll it with rolling pin (belan) and make a
rectangular sheet (approx 12 inch wide & 14 inch long).
Refrigerate it for 20 minutes.
Step 3
Take out dough from refrigerator. Lightly dust working surface with all purpose
flour and roll dough into a sheet.
Place butter sheet in the centre of the dough sheet and remove cling warp.
Cover the butter sheet with dough by folding the dough sheet from all the sides on
top of the butter sheet.
Sprinkle some all purpose flour on the sheet and flip it. Sprinkle some more all
purpose flour and roll the sheet again.
Try to roll as even as possible. Now brush off extra flour from the sheet using a
brush.
Fold the sheet from left to the center and again fold the sheet from right to the
center overlapping each other
(brush off extra flour). Cover it with cling wrap, place it in a tray and
refrigerate it for 20 minutes.
Step 4
Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all
purpose flour on working station,
place the sheet and roll it again. Brush off any extra all purpose flour using a
brush. Fold the sheet from left to the center
and again fold the sheet from right to the center overlapping each other. Cover it
with cling wrap, place it in a tray and
refrigerate it for 20 minutes. Repeat this step 3 more times.
Step 5
Prepare stuffing: Heat pan on medium heat and add cooking oil. In hot oil add cumin
seeds, crushed coriander seeds, chopped ginger
and green chilies. Saut� for 30 seconds and add chopped onion. Again saut�
everything until onion turns translucent.
Now add finely chopped green beans, carrot and beetroot. Saut� for 2 minutes and
add chopped green bell pepper. Stir for a minute.
Add turmeric powder and stir well. Add frozen peas and cook for 45 seconds. Add
garam masala, chaat masala and mix well.
Add small cubes of paneer (Indian cottage cheese) and mix everything well. Add �
tsp of black salt and few pinches of regular salt
as per taste. Stir for 30 seconds and add boiled potatoes. Crush boiled potatoes
to small chunks and mix well. Turn off the stove
and add chopped cilantro leaves. Mix everything well and stuffing is ready.
Step 6
Take out the sheet from the refrigerator, remove the cling wrap, sprinkle some all
purpose flour on working station, place the sheet,
put some all purpose flour on the sheet and roll it again. Try to roll it as even
as possible. Once the sheet is completely rolled,
cut the sides using a knife or pizza cutter to make it look like a perfect
square/rectangle. Using knife/pizza cutter,
you should be able to cut nine equal pieces from the sheet.
Step 7
In a bowl, add 1 tsp all purpose flour and 1 tbsp water to make paste.
Step 8
Now take one of the nine pieces and apply all purpose paste on all the edges. Put 1
tbsp filling in the center.
Lift top right corner and join it with left bottom corner. Seal it completely by
pinching the edges together.
(For more designs, refer the video)
Step 9
Take out a baking tray and put ready to bake puffs onto the tray. Bake it at
450F/230C for first 6 minutes.
Then, bake it at 350F/175C for 14 minutes. Crispy, flaky and puffed up aloo
patties are ready to serve.
Preparation Time: 2� hours Cook + Bake Time: 12 + 20 minutes Serving: 9 pieces
http://www.vahrehvah.com/
paneer-puffs
Ingredients:
All purpose flour 250 gms
Salt 5 Grams
Sugar 10 Grams
lime juice 1 Tablespoons
Water 130 ml
Butter 150 Grams
Oil 2 Tablespoons
Bell pepper 1 Numbers
Tomatoes 2 Numbers
Chilli powder 1/2 Teaspoons
Coriander powder 1/4 Teaspoons
Salt 0
Paneer 200 Grams
Directions:
Take a bowl add all purpose flour, salt, sugar, lime juice and water, make it into
a stiff dough, add 15 g of butter and
knead it well, then it rest for 15 minutes. Roll the dough like a � inch in thick
sheet, apply the butter up to �th part of
the sheet and sprinkle the dry flour, and fold like a envelope. Take the sheet and
place it in the tray,
cover it with a wet cloth and put it in a fridge for 20 minutes,Repeat the same
process for another 2 times
Now take out the tray and apply the butter on the sheet and fold like a book,
cover it with a wet cloth and
put it in the fridge for another 10 mins. For stuffing : Heat oil in a pan add bell
pepper, tomatoes, chilli powder,
coriander powder, pinch of garam masala, turmeric, chopped coriander, salt, paneer
pieces saute it for 2 minutes
then switch off the flame. Cut the required piece from the dough and roll into thin
sheet by using dry flour and
cut into four squares and put in spoonful of mixture, then apply the water on edges
and seal the edges pressing together.
Place the puffs on the baking tray and milk wash on top, bake it for 220 degrees
for 20 minutes. Serve with tomato ketchup
Osmania
biscuits by va chef
Ingredients:
Butter 120 g
Sugar powder 80 g
Milk 20 ml
All purpose flour 200 g
Custard powder 10 g
Milk powder 10 g
Cardamom powder � ts
Baking powder � ts
Saffron � g
Milk for wash
Directions:
Take a bowl add butter, powder sugar mix it well add milk mix it.
Take another bowl add all purpose flour, custard powder, milk powder, cardamom
powder, baking powder mix all of these,
this mixture add into the butter and sugar powder and mix it well like a dough.
Roll the dough into a thin sheet and cut them into round shape and arrange the
biscuits in the tray, and
pour the saffron mixture on top of this and bake them at 180c for 15 minutes.
Osmania biscuits are ready to eat.
Full Recipe Link :

EGGLESS CAKE RECIPE : by bharatz
100 gms or 3/4 Cup maida/ All Purpose Flour

100 gms or 3/4 Cup Powdered Sugar
30 ml or 1/4 Cup water
50 ml or 1/4 Cup Soy milk
1 pinch salt
1 tsp Baking powder
1 tsp vanilla extract
40 gms or 4 tbsp Butter
1 tbsp Oil

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veg machurian

1 ltr water + 1 tsp. salt

� tsp. black pepper

1 tbsp. ginger garlic paste

� cup corn starch

Ingredients To Make Sauce:

4-5 Spring Onions

5-6 mid-Size Garlic Chopped

1.5 tsp. Ginger Chopped

� tsp. Mono Sodium Glutamate

� tsp. White Pepper Powder

1 Tbsp. Cooking Vinegar

*** SAUCE MIX

1 Tbsp. Salt (Minimum)

Ingredients To Make Batter:

� tsp. Salt (or as per taste)

Ingredients For Sauce Mix

1 tsp. Corn Starch

2 Tbsp. Soy Sauce

1 tsp. Hoisin Sauce

2 tsp. Schezwan Sauce

*Chana Spice Mix

** Chana Masala Mix

1 Cinnamon Stick / Dal Chini

1 Black Cardamom/ Badi Elachi

� tsp Ginger /Sonth Powder

� tsp Red Chili / Lal Mirch Powder

� tsp Garam Masala

2 tsp Pomegranate Seed/ Anar Dana Powder

� tsp Turmeric / Haldi Powder

� tsp Cumin / Jeera Powder

**INGREDIENTS TO MAKE CHANA MASALA MIX:

4 � 6 Tbsp Vegetable Oil

1/8 tsp Asafoetida / Hing

1 Mid � Size Onion (Finely Chopped)

1 Inch Ginger Batons / Thick Slices

� Cup Beaten and Strained Curd / Dahi

1 Tbsp Tomato Puree

1 tsp Ginger Garlic Paste

� tsp Dried Fenugreek Leaves / Kasuri Methi

1/2 Cup Water

1 Cup / 150 gms All Purpose Flour / Maida

� Cup / 75 gms Curd (Room Temp)

� tsp Baking Powder

� tsp Baking Soda

1 Tbsp Semolina / Suji

1.5 Tbsp Ghee / Clarified Butter or Vanaspati Ghee/ Hydrogenated Oil

6 gms / 2 tsp Milk powder

INGREDIENTS TO MAKE SOFT BHATTURE (Rest for min. 1Hr):

1 Cup / 150 gms All Purpose Flour / Maida

� Cup / 75 gms Curd (Room Temp)

� Cup / 40 Gms Water

� tsp Baking Powder

� tsp Baking Soda

1 tsp Semolina / Suji

1.5 Tbsp Ghee / Clarified Butter or Vanaspati Ghee/ Hydrogenated Oil

12 gms / 4 tsp Milk powder

SOOJI KA HALWA (SHEERA) by Bharatz

� Cup/100 gms Coarse Sooji/ Semolina

� Cup / 120 Gms Sugar

1-1/2 Cup / Water

3 � 4 Green Cardamom / Elachi Powder

Pinch Of Saffron/ Kesar Refreshed in 1/8-Cup Milk

Dry roast the semolina properly