Delicious Rasoi "Let's play inside kitchen"

Ingredients___ For naan---- Dough--- 2 cup flour 14 cup milk 1 tsp baking soda 1 tsp sugar 1/2 tsp salt 1/4 cup curd 1 tbsp ghee For stuffing---- 1 cup Grated paneer 1/2 cup onion 1 tbsp coriander leaves 1 tbsp mint leaves 1 tsp red chilli powder 1 tsp coriander seeds 1tsp anardana powder 1/2 tsp achhe powder 3/4 tsp jeera powder 1/2 tsp garam masala 1/2 tsp carrom seeds 1 tsp salt Ghee Mint ,coriander Method---- For dough---- In a bowl except ghee add all ingredients and knead into a smooth soft dough Add ghee and tuck the dough well Rest for 1 hour Fir stuffing--- In a mixing bowl add all ingredients and mix well Flattern the dough with hands and brush with ghee Fold from both sides and brush ghee again Fold again and devide dough in 3 parts Roll it in ball and rest for 10 min.then  dust with flour And take a ball flatter it with hands Place paneer mix in center and seal edges Place mint and coriander on top of it and and flattern with your han

Ingredients-- 1 cup flour 1 tsp vanilla essence 2 eggs 1/2 cup vegetable oil 3/4 cup buttermilk 1/2 tsp salt 1/2 tsp baking powder 1 tsp baking soda 1/2 cup coco powder 1 cup granulated sugar 1 packet of coffee powder 2 cup whipped cream Red colour Method-- Sift flour,salt,coco,baking soda and baking powder and sugar In other bowl add buttermilk,oil,eggs and vanilla With mixer add wet ingredients  in dry ingredients  slowly slowly Add coffee and mix Grease a baking tray  and pour battar in it Bake 25 to 30 min at 180 degree When baked cool it Then cut 3 pieces with cookie cutter Take whipped cream and devide in 4 parts Colour them as per desire I add red and make light pink ,dark pink more dark pink and one white Fill all in piping bags with different  nozzle Take one part and pipe all colours as you like then take another part of cake and put upon it Again pipe cream and then put 3rd part And finally pipe cream and serve

Ingredients-- 2 cup wheat flour 1/2 cup beet juice 1 tsp Salt 1/2 tsp carrom seeds 1 tbsp oil Water as required For stuffing--- 1/2 cup grated beetroot 1/2 cup grated carrot 1/2 cup finely chopped onion 2 minced garlic cloves 1 green chilli 1 tsp ginger paste Salt as per taste 1 tsp red chilli powder 1/2 Lemon juice 1 tsp garam masala 1 tsp fennel powder Coriander  leaves Method-- Grind beetroot and sieve Add beet juice in flour Add other ingredients  and make dough For stuffing__ Take leftover beet ,carrot and other ingredients  and mix Heat oil and add garlic and onion Add grated veggies and other spices Our filling is ready Now take dough and make balls Roll down one ball and stuff with filling Seal edges and roll down and make parantha Cook from both sides with oil Ser e hot these healthy,yummy paranthas with curd,pickle and chutney

Ingredients-- 3 large potatoes 1/4 cup parmesan cheese 2 tbsp parsley 1 tbsp mixed herbs 1/4 cup butter 1 tsp salt 1 tsp pepper powder 2 tbsp parsley Method--- Wash and peel potatoes Make thin slices of potatoes Add them in bowl Add  parmesan cheese,parsley,salt ,pepper and herbs Now add melted  butter in it Mix all of them with fingers Ow grease muffin moulds with butter And arrange potato slices one upon one and make stag Now bake for 30 min at 200 degree Serve hot these cheesy potatoes with sauce

Ingredients-- 1 cup dhokla mix 1/2 cup beet puree 1/2 cup water 1 tsp baking soda 1 tbsp oil 1 /2 sachet of eno 2 drops of red colour Method-- Take dhokla mix in a bowl Add all ingredients ,oil and baking soda Lastly add eno and mix finely Grease small bowls and pour battar in bowls Steam dhokla for 20 min. Cool a little and demould Now serve as desire Our healthy dhokla are ready

Ingredients--- 3 cup palak 1/2 cup mozrella cheese 2 egg whites Salt as per taste 1 tsp Pepper powder For filling--- 2 tsp olive oil 1 garlic clove 1/2 chopped onion 1/2 chopped red bell pepper 1/2 cup grated carrot 1 green chilli paste 1 ginger paste 1/2 cup parsley 1 egg Method-- Wash spinach and chop finely Boil it and add in a muslin cloth Remove water by rinsing Transfer it in a bowl Add cheese,salt and pepper And egg yolks Mix all of them finely Take baking tray and line with  butter paper Spread spinach mix on it thinly in rectangular Bake for 20 min at 180 degree Till then heat oil add garlic,ginger paste Add onion and saute Now add bell pepper,carrot and other spices Cover and cook for 2 min. Transfer in bowl add egg and mix then add parsley Take baking tray out and cover with other tray Flip it and remove carefully butter  paper Again flip baked palak and spread filling on it Now make a roll and again bake it for 25 min. Cut it in pieces an

Ingredients--- 4 boiled potato 15-20 grapes 2 tbsp Green chutney Salt as per taste 1/4 tsp haldi powder 1 tsp coriander powder 1 tsp jeera powder 1 green chilli Coriander leaves 2 tbsp oil 1 tsp jeera For naan--- 2 cup flour 1/2 cup beet paste 1 tsp salt 1/2 cup curd 1 tbsp oil 2 tbsp black and white sesame seeds Coriander  leaves Method-- For beet naan--- Take flour,beer puree,salt,curd and oil Make dough and cover it and keep for 1 an hour Heat oil add jeera Fry boiled chopped potatoes And add grapes Cook a little and add green chutney Add all spices and mix finely Garnish with coriander leaves Now take dough and roll down Cut small  beans with cookie cutter Add water with fingers And sprinkle sesame seeds  and coriander  leaves Now cook naan on tawa Butter it and serve with vegetable

Ingredients-- 2 cup water 2 tsp tea leaves 2 cup milk 2 tsp choclate tea 2 tsp sugar 2 tsp choclate sauce 2 cup ice Whipped cream Choclate sauce for garnish Method-- Boil water and add tea leaves Turn off gas and brew tea After 5 min.sieve tea Now heat milk and add choclate tea Prepare it and add sugar Let it cool Now take a mix and add tea,choclate tea,ice and choclate sauce Blend it and make it frothy Take glass and pour tea in glass Pipe whipped cream and garnish with choclate sauce Serve cold

Ingredients-- 1 glass water 2 tsp rosemary 1 tsp grated ginger 1 tsp lemon zest 1 tbsp honey(optional ) Method-- Boil water in a pan Chop rosemary When water boil add rosemary, ginger and lemon zest Cover for 5 min. Then since it in sering glass or cup Add honey and serve this herbal tea

Ingredients--- 6 tomatoes 1/4 cup soaked soya granules 1/4 cup boiled peas 1/4 cup crumbled paneer 1 tsp ginger paste 1 green chilli 1/2 cup mozrella cheese Salt per taste 1 tsp red chilli powder 1/2 tsp haldi powder 1 tsp coriander powder 1 tsp garam masala 2 tbsp oil 1 tsp jeera Parsley or coriander leaves  for garnish Method-- Cut a little tomatoes from back side to make them flat And remove caps of tomato and scoop them to make hollow Reserve scooped part Heat oil and add jeera when it splutter add ginger paste Remove water from soya by pressing And add them in oil Add peas and cook Then finally add paneer and spices Our filling is ready Grate cheese and stuff cheese in base of tomatoes Then add filling in tomatoes Now add remaining oil in pan add remaining  filling and add spices Add reserve scooped tomato part Then add 1/2 cup water and cook a little Then add tomatoes And cover to cook them  for 5 min. When tomato cook add gravy in serving dish an

Ingredients--- 1 glass water 2 green tea ke tea bags 2 tbsp strawberry crush 2 tbsp honey 1cup ice 1/2 bottle soda 1/2 lemon juice Strawberry,mint and lemon slices for garnish Method-- Boil water and turn off gas Add tea bags in it and cover After 5 min.remove tea bags and cool it in freeze Take serving lasses and add ice Then add strawberry crush ,honey and lemon juice Mix them and add cooled tea and lastly add soda Garnish with strawberry Add mint and lemon slice in glass Serve cool

Ingredients--- 1 cup vermicelli 1/2 cup curd 1 tsp ginger paste 1 tsp green chilli paste Salt as per taste 1/2 tsp red chilli powder 1/2 tsp haldi powder 1 tbsp oil 1 tsp urad daal 2 tsp mustard seeds 7-8 curry leaves Method-- Roast vermicelli in 1 tbsp oil Transfer in a bowl Add curd and all ingredients Mix finely Then if require add some water Heat oil add mustard  seeds Roast them and add curry leaves Now add this tempering in vermicelli  mix Grease moulds And transfer vermicelli  mix in moulds Cook idles in steamer Let them little cool and demould Serve with chutney