Delicious Rasoi "Let's play inside kitchen"

Ingredients-- 5 samosa Patti 1 tsp oil 1 tsp jeera 1 cup crumbled broccoli 1/2 cup boiled peas 1 tsp ginger paste 1 green chilli 1 boiled potato Salt as per taste 1 tsp chaat masala 1 tsp fennel powder 1 tsp garam masala Coriander leaves oil for brushing Slurry for sealing Method-- Take all ingredients  in a bowl Heat 1 tsp oil and add jeera Add all ingredients  and cook a little Add spices and mix Make slurry by adding 2 tsp water in 1 tsp flour Take samosa Patti gold in triangle Fill with filling Seal with slurry Prepare all samosa like that Line a baking tray Brush oil on samosa Bake them till golden colour Serve hot

Ingredients-- 4 slices of bread 2 slices of cheese 1 tbsp boiled mashed potato 2 tbsp onion 2 tbsp tomato 2 tbsp capsicum Coriander leaves Salt as per taste 1 tsp chaat masala 1 tsp pepper powder Butter to cook Method--- Mix all ingredients  in bowl and add spices Mix all of them Apply thin layer of filling upon all bread slices Put 1 cheese slice on one bread and cover with other Heat tawa and add butter Cover and Cook for 2 min.on low flame Flip it and cook from other side also Sandwitch  is ready to serve

Ingredients-- 4 boiled potato 1 green chilli 1 tsp ginger paste 2 tbsp coriander leaves 1 tsp salt 1/4 tsp haldi 1 tbsp cornflour Ghee for shallow frying For Serving-- 1 cup curd 1 tsp sugar Salt 1 tsp jeera powder 2 tbsp imli chutney 2 tbsp green chutney Sev bhujiya Coriander leaves Pomegranate pearls Method-- Take potatoes  in bowl and mash them Add all ingredients  and combined all of them Make tikkis and heat tawa Add ghee and cook tikkis at slow flame till crispy Then take them in serving plate Add salt,sugar and jeera powder in curd and whisk Apply curd on tikki then add both chaats Sprinkle salt and red chilli powder Top with sev bhujiya Garnish with pomegranate seeds  and coriander leaves

Ingredients--- 4 capsicum cut in rings Central removed part of capsicum 1 garlic clove 2 tbsp onion 2 tbsp mushrooms 1 egg Salt as per taste Pepper powder 1 tsp Herbs 1 tsp oil Method-- Heat oil and add garlic and onion Saute and add chop capsicum Then add mushrooms  and spices Cook a little and add beated egg Mix all of them And fill this stuffing in capsicum rings And apply tomato sauce upon it Line a baking tray and arrange capsicum  ring in it Bake them for 20 to 25 min.at 180 degree Garnish with coriander leaves Serve hot with sauce

Ingredients-- For base--- 1 broccoli 1/4 cup mozrella cheese 1 tsp salt 1 tsp pepper 1 tsp italian seasoning 1 egg For Pizza-- 3 tbsp tomato sauce 1/4 cup mushrooms 1/4 cup onion 4 cherry tomato 1 tbsp green capsicum 1 tbsp parsley 3 tbsp mozrella cheese Method-- Steam broccoli  florets and grind it in mix Make crumble Transfer  in muslin cloth and rinse to remove water Then take it in bowl Beat egg in a bowl add salt and pepper Mix it in broccoli Now add cheese and herbs Line a baking tray and spread this upon it Set equally in desired shape with spectulla Bake for 15 min. at 180 degree Then take out from ovan and apply sauce upon it Grate cheese and add desired veggies Bake again for 15 min Serve hot

Ingredients--- 1 cup suji 1 cup curd 1 tsp salt 1/2 tsp baking soda 1tbsp oil 1 tsp mustard seeds 1 tsp urad daal 6-7 curry leaves 1/4 cup chopped cashews For dry masala--- 5 dry red chilli 2 tbsp white sesame seeds 1 tbsp urad daal 1 tbsp chana daal 10 curry leaves 2 tbsp mustard seeds For masala idli--- 2 tbsp butter 1 tsp mustard seeds 2 green chillies 1 tsp garlic paste 1/2 cup chopped onion 1/2 cup chopped tomato 1/2 cup coriander leaves Salt as per taste 1 tsp red chilli powder 1 Lemon juice Method-- Add subji and curd in a bowl Mix and keep as it is for 30 min. Heat oil add mustard seeds ,urad daal and curry leaves Roast them and add cashews Add salt and required  water Grease idli moulds and pour battar Cook in steamer for 10 to 15 min. For dry masala--- Roast red chillies  and sesame seeds Then roast chana daal and urad daal Heat oil add mustard seeds and curry leaves Then mix aĺĺ of them and cool them Then grind in mix an