Category: Snacks

Vegetable like Cauliflower, Beans, Cabbage, Carrot, Potatoes, Green Chilly- 1, Cheese – 2 pc, Garlic- 4 flakes (All vegetables three cup grated or cut very very fine Plain flour (Maida) – 1 ½ cup Corn flour – ½ cup Water according to
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Ingredients:- For 8 person Imli – 2 cup Sugar – 2 cup Gur – 1 piece medium Salt – 1 tea spoon MDH Degi mirch – ¼ tea spoon Roasted grounded jeera – ½ tea spoon   Method: Mix all things accept
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Ingredients:- Potatoes – ½ kg boiled & mashed Bread slices – 2-3 optional Sabu dana – 150gm soacked for two hours Salt, red chilli – to taste Green chillies – 1-2 chopped fine Bread crams – 2 table spoon   Method: Mix
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Ingredients:- Cooked Rice – ½ cup Boiled corns – 1 cup Spinach – washed, fine chopped and cooked for 2 min on low flame Chopped coriander leaves – 2 tb spoon Green chillies fine chopped – 2 Grated amul chees – 2
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Ingredients:- Potatoes – 3 big size cut long ½ thick pcs Gram flour – 2 tea spoon Ajwian – ¼ tea sp Salt – to taste Red chilly powder – ¼ tea sp Mango powder – ¼ tea sp Ginger, Garlic Paste
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Ingredients:- Bread – 4 slices Peas – 1 table spoon boiled mashed Potatoes – 4 boiled and mashed Corn – ½ tb sp boiled Carrots – ½ pc cut very fine Spinach – 1 cup cut very fine Cottage cheese – 4
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Ist step Ingredients:- Maida plain flour – 1 cup Desi ghee – 1 tb sp Salt – to taste Oil for frying Warm water for making dough 2 tea sp pure ghee melted and mixed with one tea sp plain flour  
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Ingredients:- Sujji – 1 cup Curd – 1 cup Salt – 1 tea sp levelled Inno salt – 1 tea sp levelled   Method: Mix sujji, curd and salt make batter like pakoras keep for 10 min In idli maker put one
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Ingredients:- Paneer – ½ kg big thick cubes Capsicum – 2 cut big pcs Onion – 2 cut big cubes Ginger, garlic paste – 1 tea spoon Hanged curd – 2 tea sp Kitchen king – 1 tea sp Garam flour –
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Ingredients:- Vegetables like Cauliflower, Beans, Cabbage, Carrots – three cups Small pcs of cheese – 2” Garlic – 3 cut fine Maida (Plain flour) – 1 ½ cup Corn flour – 1 ½ cup Water – according to need Soya sauce –
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