Breakfast Special: Stuffed Biscuit Roti



Stuffed Biscuit Roti



  • Base:
    • Maida: 1 cup.
    • Ghee: 2 Tablespoon.
    • Milk Powder: 2 Tablespoon.
    • Sugar Powder:  2 Tablespoon.
    • Salt: 1/2 teaspoon.
    • Ajwain: 1/2 teaspoon.
  • Stuffing:
    • Boiled Chana dal: 1/2 cup.
    • Crushed Mint leaves: 2 tablespoon.
    • Red chilli powder: 1 teaspoon.
    • Chat Masala: 1 teaspoon.
    • Salt.
  • Garnishing:
    • Curd.
    • Tamarind(Imli) Chutney.
    • Finely Chopped Onion.
    • Namkeen Bundi


Part 1:

  • Mix all the ingredients of the base.
  • Add water and prepare a soft dough.
  • Roll to make it 1/2 inch thick roti.
  • With the help of a glass cut out round pieces.
  • Prick with the help of a knife.
  • Bake in 180 degree pre-heated oven for 15 minutes.

Part 2:

  • Mix all the ingredients of stuffing.
  • On the roti place some stuffing.
  • Garnish with the garnishing ingredients mentioned above.



Gangaur Special: Namkeen Khaja Papdi



  • Besan : 1 Kg.
  • Oil: 200 grams.
  • Red Chilli Powder: 2 Table Spoon.
  • Ajwain: 1 Tea Spoon.
  • Cumin Seeds: 1 Tea Spoon.
  • Salt: According to taste.


  • Mix all the above-mentioned ingredients.
  • Add water and make a soft dough.
  • Make small balls and roll “puris” out of them.
  • Prick the puris and let them dry for 10 minutes or so.
  • Deep fry the puris till they attain crisp.

Sweet Delight: Khopra Pak


Coconut Barfi(Khopra Pak)


  • Mawa: 1 Kg.
  • Grated Coconut: 200 grams.
  • Sugar: 250 grams.
  • Homemade Paneer(Cottage Cheese): 50 grams.


  •  Cook the Mawa on a low flame for 10 minutes.
  • Add sugar and paneer to it.
  • Cook till the sugar melts.
  • Turn off the stove and stir till it attains room temperature.
  • Now, add grated coconut and mix well.
  • In a greased tray, pour the above product and let it settle for an hour.
  • Cut out barfi shaped pieces .

Summer Special: Amla-Rose Sharbat


Image result for rose and amla sharbat

Rose-Amla Syrup



  • Amla Juice: 1/2 Litre.
  • Water: 1/2 L.
  • Sugar: 1 Kgs.
  • Rose petals: 250 grams.
  • Sodium Benzoate: 1/4 Teaspoon.


  • Soak the rose petals overnight in the given quantity of water. Filter them next morning.
  • In this water, add sugar and make out of it 1.5 string sugar syrup by boiling it for around 10 minutes.
  • Turn off the gas and add the given quantity of Amla Juice and Sodium Benzoate and mix them well.
  • Fill it into a bottle and close the bottle only when it attains room temperature.

Note: You can also add red food color(2-3 drops) if you want to.



Sweet Delight: Baadam Creamy Barfi


Badaam Creamy Barfi


  • Milk: 1/2 Litre.
  • Grinded Almonds: 1 cup.
  • Flour: 1/4 cup.
  • Ghee: 1 Table Spoon.
  • Sugar Powder: 1/2 cup.
  • Elaichi Powder: 1 Tea Spoon.
  • Javantri: 1/4 tea spoon.
  • Nutmeg(Jaifal): 1/4 tea spoon.
  • Alum(Fitkari) : 1/4 Tea Spoon.


  • In a pan, boil given the quantity of milk.
  • Add alum to it and boil till it becomes thick.
  • In another pan with ghee, add flour and cook it till it attains brown color.
  • Add almonds and cook it for around 5 minutes at low flame.
  • Add all the remaining ingredients and the contents cooked in the above step(flour etc.)in the milk and cook it till it attains thickness.
  • Pour it in a tray and settle it down with the help of a spoon.
  • In a tea strainer(chalni), take some sugar powder, elaichi powder, javantri and nutmeg and spread it on the tray content.
  • Now, cut some square shaped pieces.

Chinese: Chilli Potato



Chilli Potato



  • Refined Flour: 1/2 cup.
  • Corn Flour: 1/8th cup.
  • Oil: 2 Table Spoon.
  • Potato: 3
  • For gravy:
    • Oil : 1 Table Spoon.
    • Corn Flour Slurry: 1 Table Spoon.
    • Crushed Ginger 1 Tea Spoon.
    • Finely chopped garlic: 1 Table Spoon.
    • Soya Sauce:1 Tea Spoon.
    • Sweet Chilli Sauce: 2 Table Spoon.
    • Sesame seed: 1 Table Spoon.
    • Finely Chopped Green Chilli: 2.
    • Finely Chopped Onion: 1


  • Peel the potatoes and cut them in finger-shaped slices.
  • Boil for 5 minutes on high flame.
  • Wash it with cold water in a stainer.
  • In a bowl, mix refined flour, corn flour, oil and salt. Now, divide this into two parts.
    • In one part add water and produce a paste out of it.
    • Use the other part to coat properly the potato slices.
  • Dip the coated potato pieces into paste obtained above and deep fry the pieces till they attain light pink color.
  • Let the pieces cool down a bit and then deep fry again till they attain brown color. This will add to the crisp of the slices.
  • For Gravy:
    • In a pan, heat the given quantity of oil.
    • Add sesame seed, ginger, garlic, onion and 1/2cup of water.
    • Now, add the remaining contents(of gravy mentioned above)  and cook them till they attain a bit of thickness.
    • Now, let the gravy cool for two minutes.
    • Add the above prepared potato slices in the gravy.

Soup: Chilly Milly Soup


Image result for tomato corn soup

Chilly Milly Soup



  • Red Tomatoes: 4.
  • Boiled Rajma(kidney beans): 2 Table Spoon.
  • Sweet Corn: 1/4 cup.
  • Finely Chopped onion: 2 Table Spoon.
  • Finely Chopped Capsicum: 1/2.
  • Corn Flour: 1 Tea Spoon.
  • Jalapenos: 8 -10 rings.
  • Chilli Sauce: 2 Tea Spoon.
  • Oregano: 1 Tea Spoon.
  • Butter:1 Table Spoon.
  • Salt according to taste.


  • Pressure cook the tomatoes till 2 whistles of the pressure cooker.
  • Now, let the tomatoes cool, grind them in a mixture and filter with the help of a soup filter.


Image result for soup filter

Soup Filter


  • In a pan with melted butter(after getting heated), cook onion, capsicum, kidney beans and corn.
  • Except Cheese , add all the ingredients and tomato puree (obtained in step 2)in a pan.
  • Cook it till it attains thickness and add 1 cup of water. Now boil it for 2 minutes.
  • Serve it with a garnishing of cheese.