INGREDIENTS:

1 1/3 cup warm water (105 degrees F)
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cups flour
getable oil (3 ounce per pan)
butter flavored cooking spray

Sauce:

1 can (8 ounce size) tomato sauce
1 teaspoon dry oregano
1/2 teaspoon marjoram
1/2 teaspoon dry basil
1/2 teaspoon garlic salt1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces ve

DIRECTIONS:

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.
Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9″ cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans.
Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:

Combine ingredients and let sit for 1 hour.
For Each Nine Inch Pizza: Preheat oven to 475 degrees F Spoon 1/3 cup sauce on dough and spread to within 1″ of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) Top with 3 Oz. mozzarella cheese Cook until cheese is bubbling and outer crust is brown.

Ingredients:

• 2 teaspoons olive oil
• 2 skinless, boneless chicken breast halves – cut into small chunks
• flour for dusting
• 1 (13.4 ounce) package room-temperature fresh pizza dough
• 1 cup tomato sauce
• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1 1/2 tablespoons Italian seasoning
• salt and ground black pepper to taste
• 1/2 link Portuguese hot chourico sausage – halved lengthwise and sliced into thin half moons
• 1/4 red onion, sliced thin
• 1/4 cup banana pepper rings
• 1 (8 ounce) package shredded mozzarella & cheddar pizza cheese
• 2 tablespoons grated Parmesan cheese

 Directions:

1. Preheat an oven to 425 degrees F (220 degrees C). Prepare a pizza pan with olive oil and flour.
2. Heat 2 teaspoons olive oil in a skillet over medium heat; cook the chicken in the hot oil until no longer pink in the center and the juices run clear, 5 to 10 minutes. Set aside.
3. Dust a flat working surface with flour. Roll the pizza dough out to the size of your pizza pan. Place dough on the prepared pan.
4. Stir the tomato sauce, 1 tablespoon olive oil, garlic, Italian seasoning, salt, and pepper together in a small bowl; spread evenly over the surface of the dough. Scatter, in order, the chicken, chourico, red onion, banana peppers, pizza cheese, and Parmesan over the tomato sauce mixture.
5. Bake in the preheated oven on the middle rack until the cheese is lightly browned, about 20 minutes. Switch the oven setting to broil and cook another 5 minutes.

Ingredients:

• pound frozen pizza dough, thawed
• 1 (10 ounce) tub PHILADELPHIA Reduced Fat Savory Garlic Cooking Creme
• 1 (6 ounce) boneless skinless chicken breast, grilled, sliced
• 1/2 cup roasted red pepper strips
• 1 cup sliced drained canned artichoke hearts
• 1 cup KRAFT Shredded Mozzarella Cheese
• 2 tablespoons KRAFT Grated Parmesan Cheese
• 2 tablespoons sliced fresh basil

Directions:

1. Heat oven to 425 degrees F.
2. Pat pizza dough into 16×12-inch rectangle on lightly floured baking sheet. Bake 10 min.
3. Spread crust with cooking creme; top with chicken, peppers, artichokes and cheeses.
4. Bake 10 to 12 min. or until mozzarella is melted and crust is golden brown. Top with basil.

Ingredients:

• 1 (12 inch) pre-baked pizza crust
• 1 tablespoon olive oil
• 1 cup smoked salmon, cut into 1/2 inch pieces
• 1/2 (6 ounce) jar marinated artichoke hearts, drained and quartered
• 2 tablespoons chopped sun-dried tomatoes
• 2 cups shredded mozzarella cheese

Directions:

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Spread the olive oil over the pizza crust, then sprinkle with the smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle the mozzarella cheese evenly over the pizza.
3. Bake in the preheated oven until the cheese has melted and is bubbly, 10 to 15 minutes.

Ingredients:

• 1 (18 ounce) package refrigerated sugar cookie dough
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/2 cup sliced banana
• 1/2 cup sliced fresh strawberries
• 1/2 cup crushed pineapple, drained
• 1/2 cup seedless grapes, halved

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Press cookie dough evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack.
3. Spread whipped topping over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until ready to serve.

Ingredients:

• FOR DOUGH
• 2 cups of maida(ek pao)
• 1 teaspoon sugar
• 1 teaspoon yeast
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1 table spoon olive oil
• 1 egg
• 1 table spoon dry milk powder(nido)
• 1/2 cup warm water
• FOR SAUCE:
• 1/2 cup tomato puree /or 4 tomatoes blended with out skin and seeds
• 1/4 cup ketchup
• 2 cloves of garlic
• 1 teaspoon red chilli powder
• 1/2 teaspoon salt
• 1 small size onion boiled then blend
• 1/2 teaspoon oregano
• MASALA FOR CHICKEN TIKKA:
• 1 kg boneless chicken in cubes
• 1/2 teasppon salt
• 1/2 teaspoon haldi(turmeric)
• 2 tablespoon lemon juice
• 1 teaspoon red chilli powder
• 1 teaspoon ginger ,garlic paste
• 1/2 teaspoon black pepper
• 1 teaspoon garam masala
• 2 table spoon oil/ghee
• 1/2 teaspoon black salt
• 1/2 teaspoon japhil, jawatari

 Directions:

1. Dough: Mix yeast and sugar in warm water and leave for 10 min
2. Sift Maida, Milk powder, Salt, Egg, Oregano, oil and mixture of yeast and sugar with water (mix well to make a smooth dough)
3. leave for 2-3 hours for rising 
4.  
5. Sauce: cook all of the sauce ingredients till thick
6. Pizza Topping: Marinate chicken with Masala (spiaces) for 2-3 hours then barbecue or bake in oven at 180 centigrade for 30 min and smoke them with charcoal. 
7. Cut 1 onion in cubes shape
8. 2 cup Mozzarella cheese
9. 1 cup Cheddar cheese. 
10. Baking the Chicken Tikka Pizza: Spread the dough in 12 inch pizza pan or whatever you have available and prick it with fork
11. Spread pizza sauce
12. Place Chicken Tikka pieces
13. Pour onion cubes and the cup of chedder and 2 cup of mozerella cheese
14. Now let it bake for approximately 20 min at 250 centigrade
15. Chicken Tikka Pizza is ready.

Ingredients:

• For Pizza Dough:
• All purpose flour ½ kg
• Instant yeast 1 sachet (approximately 1 tbsp)
• Sugar 1 tbsp
• Baking powder 2 tsp
• Salt to taste
• For Chicken:
• Chicken boneless ½ kg
• Red chili powder 1 tsp
• Garlic paste 1 tbsp
• Bar.b.q spice 2 tbsp
• Oil 3 tbsp
• Lemon juice 4 tbsp
• Salt to taste
• For Topping:
• Tomato 2 (sliced)
• Capsicums 2 (sliced)
• Mushrooms ½ cup (sliced)
• Black olives ½ cup (sliced)
• Mozzarella cheese 500 gm
• Butter 3-4 tbsp
• Oregano 1 tsp
• For Sauce:
• Red chili powder ½ tsp
• Tomato puree 1 cup
• Onion 1 chopped
• Tomatoes 3 (chopped)
• Ginger paste 1 tbsp
• Paprika 1/3 tsp
• Oil 6 tbsp
• Salt to taste

Directions:

1. For Dough: Add yeast and sugar to a little lukewarm water, mix well and leave aside for 15 minutes.
2. Now add salt to taste, baking powder and yeast mixture to flour, knead it with required water and set aside for 3 to 4 hours.
3. After 4 hours, knead that dough again for 5 minutes.
4. For Chicken: In a mixing bowl, add chicken, bar.b.q spice, garlic paste, lemon juice, red chili powder and salt to taste and mix it well.
5. Heat oil in a pan and stir fry chicken in it till cooked through.
6. For Sauce: Heat oil in a pan and sauté onion in it.
7. Now add tomato puree, tomatoes and garlic paste and mix it well.
8. Then add paprika, crushed red chili and salt to taste, mix well.
9. When the oil starts to separate, set aside.
10. For Double Crust: Spread butter over the pizza pan and place rolled out pizza dough over it.
11. Now slice the mozzarella cheese by cutting it into straight strips, then lay them on pizza dough in circular pattern and fold the dough and cut the extra over sized edges.
12. Now the crust of pizza is ready.
13. For Topping: Apple butter on the crust and sprinkle black pepper and oregano.
14. Now over the surface of pizza dough, first spread sauce, followed by mushrooms, prepared chicken, sliced tomatoes and capsicum.
15. Now top it with grated mozzarella cheese and black olives.
16. Now slightly press it.
17. Bake the pizza in pre heated oven at 200 degree centigrade for 15-18 minutes.
18. When done, cut in ti slices and serve.

Ingredients:

• Refined flour ½ kg (sifted)
• Milk powder 2 tbsp
• Yeast 3 tbsp
• Sugar 1 tbsp
• Egg 1 beaten
• Salt to taste
• Oil 1 tsp
• For Sauce:
• Tomatoes ½ kg chopped
• Onion 1 chopped
• Garlic paste 1 tsp
• Oregano ½ tsp
• Salt ½ tsp
• Oil as required
• For Topping:
• Beef sausages 6 sliced lengthwise
• Black pepper 1 tsp (crushed)
• Chilli-garlic sauce 4 tbsp
• Capsicums 4 sliced lengthwise
• Green chillies 6 sliced lengthwise
• Black olive 12 sliced round
• Onion 1 sliced lengthwise
• Mozzarella cheese 250 grams grated
• Oregano ½ tsp

Directions:

1. Dissolve yeast in lukewarm water and leave aside for 15 minutes until foamy.
2. Mix together all the dough ingredients including yeast in a bowl and knead with required water, set aside for half an hour.
3. Heat oil in a frying pan and fry onions till golden, add tomatoes, garlic and salt.
4. Cook till tomatoes are soft, season with oregano and remove sauce from flame.
5. Roll out pizza dough and spread on pizza pan, layer with sauce and topping ingredients.
6. Bake pizza in pre-heated oven at 200°c for 12 minutes.

Ingredients:

• 1 half Chicken Breast (skinless & boneless)
• Home made dough or (16 ounce) package of Pre-Baked Pizza Dough
• 1/3 cup of Red Onion (Lal Pyaz) (thinly sliced)
• 2 tbsp. of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
• 1 cup of Cheese
• 1 cup of Barbeque Sauce (divided)
• ½ cup of Marinara Sauce
• 1 tbsp. of Sesame Oil (Zaitoon Ka Tail)

How to make Pizza:

1. Heat the sesame oil in a skillet over medium heat. Place the chicken breast in the skillet, and top with 1 tablespoon barbeque sauce. Cook 10 minutes, turn, and top with 1 tablespoon barbeque sauce. Continue cooking 10 minutes, until juices run clear. Cool slightly, and cut into chunks.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a small bowl, mix the remaining barbeque sauce and marinara sauce. Spread evenly over the pizza crust. Sprinkle with Cheese. Arrange cooked chicken chunks and red onion slices over the top.

Bake 15 minutes in the preheated oven, or until the cheese is melted and bubbly. Remove from heat, sprinkle with fresh cilantro/coriander leaves, and let sit 10 minutes before slicing.

Ingredients:

• Refrigerated Pizza Dough or Homemade Pizza Dough 1 pack (10 oz)
• Frozen Italian Blend Vegetables (loose-pack) 1 pack (16 oz)
• Mozzarella Cheese (shredded) 1 pack (8 oz – 2 cup)
• Parmesan Cheese (grated) (optional)
• Sliced Mushrooms (drained) 1 jar (2, 1/2 oz)
• Sliced Pitted Ripe Olives (drained) 1 can (2, 1/4 oz)
• Crushed Red Peppers (to taste) (optional)
• Pizza Sauce 1 can (8 oz)

Directions:

1. Lightly grease an 11-13-inch pizza pan.
2. Unroll pizza dough and transfer to greased pan, pressing out dough with your hands.
3. Build up edges slightly.
4. Prick generously with a fork.
5. Bake the dough in a 425 degree F oven for 7 to 10 minutes or until lightly browned.
6. Meanwhile, cook the frozen vegetables according to package directions until crisp-tender; drain well.
7. Spread pizza sauce over hot crust.
8. Top with cooked vegetables, mushrooms, and olives.
9. Sprinkle with mozzarella cheese .
10. Bake for 10 to 12 minutes more or until cheese melts and sauce is bubbly.
11. Sprinkle with parmesan cheese and crushed red pepper, if desired.

Masala French Fries are an exciting twist on french fries, and they are great to serve with cocktails or as an appetizer.
Recipe serves 2 to 4.
Ingredients:

• 2 medium russet potato
• 2 tablespoons corn starch
• 1 teaspoon salt
• 1/2 teaspoon dry mint powder (sukha podina)
• 1/4 teaspoon black pepper (kali mirch)
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon citric acid (tatri)
• Oil to fry

Method:

1. Peel the potatoes wash and cut into French fries.
2. Mix the salt with potato and let it sit for about ten minutes.
3. Drain the salt water well and lightly pat dry.
4. Mix cornstarch, salt, mint powder, citric acid, red and black pepper together.
5. Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices.
6. Heat the oil in frying pan on medium high heat.
7. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put potato strip in frying pan. Potato should sizzle.
8. Fry the fries till they become gold in color all around, turn the fries a few times while frying.
9. Remove fries from oil and place on paper towel.
10. Serve hot and enjoy!

Variations

1. Replace dry mint with dry fenugreek leaves.
2. Feel free to experiment.

Tips
You can make the fries few hours before serving. Heat the fries in oven at 350 degrees for seven to ten minutes before serving.

Raj Kachori is a spicy chaat bowl filled with delicious condiments. It has refreshing flavors and makes for a unique food experience. Guests will have fun filling their own Kachories according to their taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful presentation and are thoroughly enjoyed by just about everyone.
Recipe will make 12 Raj Kachories

Ingredients:
Kachori Dough

• 1 cup all purpose flour
• 1 tablespoon oil
• 1/2 teaspoon salt
• Approximately ½ cup lukewarm rater

Kachori Filling

• 1/3 cup Gram Flour (besan)
• Pinch of asafetida
• 1/2 teaspoon salt
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon mango powder
• 1 tablespoon oil

Condiments to be served Kachories

• 1 cup moong sprouts
• 1 cup boiled potato cut into small pieces
• 1 cup whipped yogurt
• 1/4 cup Hari Cilantro Chutney
• 1/4 cup Tamarind Chutney
• 2 tablespoon chopped cilantro (optional)
• 2 green chilies finely chopped (optional)
• 1/4 cup fine save available in Indian grocery store (optional)

Method
Dough

1. In a mixing bowl add all purpose flour, salt and oil; add water slowly while mixing and kneading to make firm, yet pliable dough.
2. Cover and set dough aside for at least 10 minutes.
3. Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set aside.

Making Kachori

1. Knead dough for a minute and divide into 12 equal parts.
2. Roll dough ball into a 2-inch diameter circle and place 1 teaspoon of filling in the center. Seal by pulling the edges together to make a ball. Prepare all 12 kachories and let sit for 3 to 4 minutes.
3. Place a filled kachori with the seam side up, onto a clean surface. Using a rolling pin roll into a circle, approximately 3 inches in diameter.
4. Heat approx. 1 ½ inches of oil in a frying pan over medium heat. To check if oil is ready, put a little piece of dough into the oil and it should immediately rise to the surface without having changed it’s color.
5. Slowly drop kachories into the frying pan making sure they don’t overlap one another. As kachories puff up, slowly turn them over and fry on all sides. Turn kachories 3-4 times until they are golden brown in color, which will take about 7 minutes. Kachories should be crisp. If the kachories are fried over high heat they will be too soft.

Prepare Moong Sprouts
Add ¼ teaspoon of salt and 2-3 tablespoons of water to the moong sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.
Serving Kachories

1. Gently make an inch sized hole in the center of the kachori.
2. Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys.
3. As an option, add a little cilantro, green chili and 1 tablespoon of fine Sev. These add a little more texture and flavor to the Kachori.

Tip:
These Raj Kachories can be prepared in advance and stored up to 2 weeks in an air tight container, making it more convenient to serve. It is even easier if you have the Hari Cilantro and Tamarind chutneys previously stored.

Samosas are probably the most popular Indian appetizer and are often served as hors d’oeuvres. This recipe is for traditional north Indian Samosa.
Makes 8 samosas.
Ingredients:

• Dough:
• 1/2 cup all purpose flour
• 1/2 tablespoon sooji (semolina flour)
• 1/4 teaspoon salt
• 11/2 tablespoons oil
• 1/4 cup minus 2 tablespoon lukewarm water

Filling:

• 3 large boiled potatoes, peeled and chopped into very small cubes
• 1/2 teaspoon cumin seeds
• 2 chopped green chilies
• 1 teaspoon coriander powder
• 1/4 teaspoon garam masala
• 1 teaspoon amchur (mango powder)
• 1 teaspoon salt
• 2 tablespoons oil
• 1/2 cup green peas (frozen)

Method
Dough:

1. Mix the flour, sooji, salt, oil and salt togather to make a soft dough (add more water as needed).
2. knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
3. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.

Filling:

1. Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
2. Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
3. Next add green peas and turn heat to medium and stir until tender.
4. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
5. Let the filling cool to room temperature.

Making Samosa:

1. Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
2. Knead the dough for a minute.
3. Divide the dough into 4 equal parts and make into balls.
4. Roll each ball into 6-inch diameter circles and cut each circle in half.
5. Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
6. Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
7. Continue filling the rest of the samosas.
8. Heat about 1-1/2 inch of the oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
9. Place the samosas in the frying pan a few at a time.
10. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.

Tips:

1. Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorve the water. Drain immediately and keep aside until cool enough to touch.
2. The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
3. If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.

Suggestions:

1. Samosa can be prepared ahead of time and can be freeze for a month.
2. Before freezing fry them enough untill samosa changes the color to very light gold brown.
3. After samosas are on room temperature bag them in zip lock bags and freeze them.
4. To use frozen samosas take out as many you need and fry them on medium heat.

Stir-Fry Cabbage salad is a healthy mix of cabbage, carrots, beans and bell pepper, garnish with coconut. This color full crunchy salad is low in calories and very satisfying.
Recipe will serve 3.

Ingredients:

• 2 cups cabbage cut into thin slices
• 1/2 cup carrots cut into thin slices
• 1/2 cup red and green bell pepper cut into thin slices
• 1/4 cup green beans cut in approx. 11/2 inch and halves
• 2 teaspoons oil
• 1/2 teaspoon mustard seeds
• 2 whole red peppers
• Few leaves of curry leaves
• 1/4 teaspoon salt adjust to taste
• Pinch of sugar
• 1/4 teaspoon lemon juice
• 2 tablespoon shredded coconut

Method

1. Heat the oil in frying pan over medium high heat.
2. Add mustard seeds, curry leaves, and red pepper as seeds crack. Tip: as you add curry leaves it will splatter, be careful. Add cabbage, carrots, bell pepper, and beans stir-fry for 3-4 minutes, vegetables should be crisp don’t overcook.
3. Turn off the heat, add salt, lemon juice and coconut, and mix it well.
4. Serve warm.

Variations
Replace the coconut with roasted crushed peanuts.

Kulfi is a very popular Indian ice cream. Kulfi comes in a variety of different flavors. Traditional kulfi is flavored with cardamom; this recipe is flavored with cardamom and pistachios.
Serves 6.
Ingredients:

• 4 cups whole milk
• 1 slice of white bread
• 1 teaspoon cornstarch
• 1/4 cup sugar, adjust to taste
• 1/2 teaspoon coarsely ground cardamom (ilachi)
• 10 pistachios sliced

Method

1. Remove the crust from all sides of the bread and cut the bread in small pieces.
2. Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
3. Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat.
4. Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
5. After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
6. Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
7. Next add sugar and pistachios and cook for 2 more minutes.
8. Turn off the heat and add cardamom powder.
9. Cool the milk to room temperature and pour into a bowl,
10. Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
11. Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

Variations

1. Replace pistachios with almond or coconut powder.
2. Replace pistachios with finally chopped fruits like mangos or strawberries. Add fruits in the end after turning off the heat.
3. Many people enjoy eating kulfi like a Popsicle.  Before freezing, pour the milk mixture in to a Popsicle mold.  If you don’t have Popsicle mold use small paper cups and place cellophane wrap on top of the milk and place a Popsicle stick in center of cup and freeze.

Nan khatai is an egg-less light and crispy biscuit that’s perfect to serve with  tea or coffee.
Recipe makes about 24 Nan khatai.
Ingredients:

• 1/3 cup all purpose flour (plain flour or maida)
• 1/3 cup fine sooji or semolina
• 1/2 cup gram flour (besan)
• Pinch of baking soda (a little less than 1/8 teaspoon)
• 1/4 teaspoon green cardamom seed coarsely powder (ilaichi)
• 1/2 cup unsalted butter
• 2/3 cup sugar
• 1 tablespoon sliced almond
• 1 tablespoon sliced pistachio

Method

1. Pre heat the oven to 375 degree.
2. In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
3. Let the butter come to the room temperature (butter should be soft not melted)
4. Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
5. Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.
6. Divide the dough into about 24 equal parts and make them into balls.
7. Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
8. With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
9. Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
10. After they are lightly golden brown remove the cookie sheet from the oven.  Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.

This is an easy recipe. What do you think?
Nan khatai make a great homemade gift for holidays. Your friends and relatives will love it.

The look and smell of saffron rice is delicious and tempting. It makes a perfect dessert for lunch or any kind of get together. You can serve this dish cold or warm.
Serves 4 to 6.
Ingredients:

• 1 cup basmati or long grain rice
• 2 tablespoons ghee or butter
• 1 3/4 cup water
• 2 tablespoons milk
• 1/2 cup sugar
• 1″ piece of cinnamon stick (dalchini)
• 1/4 teaspoon of saffron threads (kaser)
• 4 whole cloves (laung)
• 1/2 teaspoon coarsely crushed cardamom seeds (ilachi)
• Pinch of salt
• 3 tablespoons sliced or crushed pistachios and almonds (pista, badam)
• 1 tablespoon raisins (kishmish)

Method:

1. Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
2. Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.
3. When the rice comes to boil, reduce the heat to low and cover.
4. Let the rice cook for about 15 minutes, or until the water has evaporated.
5. While  rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
6. Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
7. Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.

Mawa Kachori is an exotic dessert. This is a delicacy from state of Rajasthan. Rajasthan is known for their rich food and culture. Pastry filled with aromatic mixture of mawa and nuts makes a very festive dessert.
This recipe will make 18 Kachories.

Ingredients:

Crust

• 1cup all-purpose flour (maida, plain flour)
• 2 tablespoons clarified butter (ghee)
• Approx. 1/2 cup of lukewarm water as needed

Filling

• 1/2 cup heavy cream or whipping cream
• 1 cup milk powder
• 1/4 cup mixed nuts (almonds, pistachios coarsely ground)
• 1/4 teaspoon crushed cardamom
• 3 tablespoon sugar

Note: If you are using mawa use ¾ cup of mawa instead cream and powder
Oil to fry
Syrup

• 1cup sugar
• 1/2 cup water
• 1/8 teaspoon crushed cardamom
• Few strands of saffron

Method

Crust

1. Mix flour, and clarified butter in a bowl, making firm soft adding water slowly as needed. Knead the dough until the dough becomes soft and pliable.
2. Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.

Syrup
Boil the sugar and water on medium heat, as sugar comes to boil add saffron, and cardamom on medium heat until syrup is about one thread or 220 degrees (Fahrenheit) on a candy thermometer. Set aside.
Filling

1. Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes consistency of soft dough, this should take about 3-4 minutes. Stir continuously so the mixture does not burn on the bottom of the pan. This mixture is known mava.
2. Next add nuts mixture, sugar, and cardamom powder to mawa. Mix together well and cook for about 2 more minutes until mixture is consistency of soft dough. Keep aside.
3. After cooling, the mixture will become drier but still should be lightly moist.

Making Kachories

1. Knead the dough for a minute.
2. Divide the dough into about 18 equal parts.
3. Roll each ball into about 2-inch diameter.
4. Take one of the rolled dough in your palm and place about 1 tablespoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 30 balls.
5. Let the filled balls sit for 3 to 4 minutes before pressing.
6. In the frying pan heat the oil on medium high, frying pan should have about 1-1/2 inches of oil.
7. Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
8. To check if oil is ready put a little piece of dough in the oil. It should sizzle, and come up slowly.
9. Slowly drop the Kachories in the oil, do not over crowd the kachories in frying pan, fry them on medium heat.
10.  After they are puff, slowly turn them over.
11. It will take about 5-6 minutes to fry. Fry until golden-brown on all sides.
12. If the kachories are fried on high heat, they will get soft and will not be crispy.

Serving

1. Just before serving drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with left over filling or sliced pistachios.
2. Kachories can also be served without syrup.

Mango Ice Cream is a delightful tropical dessert with a refreshing, rich and fruity flavor. Mango Ice Cream is an easy recipe needing few ingredients. This is sure to be a crowd pleaser. I like to make this ice cream using fresh mangoes.
This recipe will serve 6

Ingredients:

• 1 cup fresh mango pulp
• 1 teaspoon lime zest
• 1 teaspoon lime juice
• 3/4 cup sugar
• 1 cup heavy cream
• 1 tablespoon corn starch (arrowroot)

Method

1. Peel and slice the mango and scrape out the pulp from the seed.
2. Mix cornstarch with 2 tablespoons of water.
3. Boil heavy cream, cornstarch mix, and sugar over medium-high heat. Stir continuously otherwise cornstarch will become lumpy.
4. After cream mix comes to a boil, reduce the heat to medium low, and then cook for an addition 2 minutes.
5. Let it cool.
6. Mix in mango pulp, lime juice, and lime zest to the cream mix.
7. Transfer the mixture into a bowl or container to freeze; the container shouldn’t be very deep. I like using a glass bowl with a lid.
8. After about 2 hours remove the ice cream from the freezer and mix it until its smooth, this will give it a creamy texture.
9. At this point you can choose to freeze the ice cream in the same bowl or freeze the ice cream in individual serving cups.
10. Ice cream will take 6 to 8 hours to freeze.

Serving Suggestion

Serve ice cream with slice of freshly sliced mangoes and few pieces of sliced almonds.

Very traditional and delicious dessert, made with whole milk, variation of a burfee soft and grainy in texture. Recipe makes about 12 to 16 pieces.

Ingredients:

• 8 cups or 2 quart milk
• 1/2 cup sugar
• 2 to 3 tablespoons lemon juice (for making paneer)
• 1 tablespoon sliced almonds or pistachio for garnishing

Method: Making Paneer:

1. Mix lemon juice in ¼ cup of hot water and put aside.
2. Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
6. To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

Making Kalakand:

1. Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.
2. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
3. Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
4. Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
5. Pour it over greased plate keeping about half inch thick.
6. Let it cool for about one hour. Cut the kalakand in squares.

Tips:

1. Putting few spoons of water in pot before putting milk reduces burning the milk bottom of the pan.
2. If kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure kalakand don’t become dry.

Chum Chum is a popular Bengali (East Indian) sweet dish that is made with Paneer, (home-made cheese). It is a versatile dish that can be served in many different variations. Here I will show you 3 different ways to serve Chum Chum, either with Pistachios, or with Coconuts or with Malai (cream).
Recipe will make 8 Chum Chums.

Ingredients for Chum Chum:

• Paneer prepared with 4 cups or 1 liter of whole milk
• 2 cups of sugar
• 5 cups of water

Ingredients for different serving options:

1. With Pistachios
1 tablespoon sliced pistachios
2. With Coconuts
2 tablespoons finely shredded coconut/coconut powder
3. With Malai (cream)

• 2 cups whole milk
• 2 tablespoons sugar
• 1/8 teaspoon cardamom powder

Method

1. Prepare paneer according to recipe “How to Make Paneer”. To test if sufficient water has been removed out of the paneer, take a little piece of paneer in your palm and rub with your fingers. You should be able to make a firm but smooth ball, after 15-20 seconds of rubbing.
2. Place the drained paneer on a dry, clean surface and knead it for 3 to 4 minutes until it rolls into smooth soft dough. If the paneer is too crumbly, add a teaspoon of water.
3. Divide the paneer dough into 8 equal parts and roll each one into a smooth oval shaped ball.
4. For the syrup: In a wide saucepan, bring 5 cups of water to a boil. Add sugar and stir to dissolve completely. Use a large pan as the Chum Chums will double in volume while cooking in the syrup.
5. Add the paneer balls to the syrup and bring it back to a boil. Then turn down the heat to medium and cover the pot. Cook for 10 minutes.
6. Open the pot cover, turn the chum chums over and cook for another 15 minutes.
7. Check to see if the chum chums appear firm but sponge-like (with little holes on the surface). Turn off the heat and let sit for 10 more minutes.
8. Remove the chum chums from the syrup.
9. Serve chill!

Serving Options:

1. With Pistachios
Cover every Chum Chum with a few pieces of sliced pistachios
2. With Coconut Powder
Roll the chum chums in dry coconut
3. With Malai (cream)

• Boil the milk over medium heat until it reduces to ½ its volume. Stir the milk continuously so it doesn’t burn on the bottom of the pot.
• Add sugar, and cardamom powder. Stir for 2 minutes, and then turn off the heat.
• While milk is still warm pour 1 tablespoon over every Chum Chum and top with a few pieces of pistachios.

Enjoy this soft, spongy, flavorful sweet Chum Chum!

This is a great recipe to satisfy your and your kid’s sweet tooth. Your family and guests will appreciate a dessert tray filled with chocolate brownies. These brownies are very moist and have a deep chocolate flavor.
Recipe will make 16 brownies.

Ingredients:

• 1/2  cup vegetable oil
• 1/2  cup cocoa powder
• 1 cup sugar
• 1/2 cup silken tofu
• 2 teaspoons vanilla extract
• 1/2 cup all purpose flour (maida, plain flour)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup chopped walnuts

Method

1. Preheat the oven to 350 degree F/180c. Grease the 8×8-baking pan.
2. Mix the tofu until it is smooth.
3. Mix flour, salt and baking soda, set aside.
4. In a mixing bowl stir together the oil, cocoa powder and sugar until its well blended. Then stir in the mixed tofu and vanilla.
5.  Add the flour mix and once its well-mixed, then fold-in walnuts.
6. Pour the mixture into a greased baking pan evenly and bake it for 25 to 30 minutes. Place the pan on the middle oven tray.
7. Once the brownies are baked, let them cool to room temperature before cutting the brownies into squares. Cutting too early will make the brownies to crumble.

Suggestions

1. Replace the walnuts with chocolate chips
2. Serve with scoop of ice cream

Rasgullas are homemade cheese or paneer balls soaked in chilled sugar syrup. This recipe is made using a pressure cooker.
Makes 12 rasgullas

Ingredients:

• 4 cups milk
• 1/4 cup lemon juice
• 1 1/2 cups sugar
• 4 1/2 cups water
• Pressure cooker

Method:
Paneer:

1. Mix lemon juice in half cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
5. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
9. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

Rasgulla:

1. Divide the dough into 12 equal parts and roll them into smooth balls.
2. To make the balls apply some pressure at the first and then release when forming the balls.
3. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
4. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
5. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
6. Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
7. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
8. Serve the Rasgullas chilled.

1. If the Rasgullas don’t turn out exactly the way you want, they are hard or not the right shape, do not worry. There’re many ways to create new dish out of the imperfect Rasgullas!
2. For example, if the Rasgullas are too hard or broken, try cutting them into small pieces and mix with soft vanilla ice cream or cover with melted chocolate.
3. You can use the Rasgulla pieces to make kheer, replacing rice with the Rasgulla pieces.
4. The bottom line is to enjoy your creation!

Recipe will serve 4 to 6.
Preparation time: 10 minutes; cooking time 35 minutes.

Ingredients:

• 3 green Granny Smith Apples peeled, cored and sliced
• 2 tablespoons water
• 3/4 cup oatmeal
• 1/4 cup crushed walnut
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup butter

Method:

1. Preheat the oven 370 degree F.
2. In a bowl mix oatmeal, walnut, cinnamon, nutmeg, sugar, and butter. Set aside.
3. Spread the sliced apple evenly in the 9-inch pie pan.
4. Sprinkle the water evenly over the apple.
5. Spread the oatmeal mix evenly over apple.
6. Put the pie plate over the center rack of oven.
7. Let it bake for 20 minutes.
8. Take it out from oven. Tilt the pie plate a little and use a spoon to move some of the apple juice; put it over pie evenly.
9. Put the pie plate again back in oven and bake for 10 more minutes.
10. Note: putting the juice over the top of the pie keeps the crumbs moist and crunchy.
11. Serve hot. Tastes great topped with scoop of vanilla ice cream!

Balushahi! This is a North Indian delicacy- a classic dessert which can be found in every street corner sweet shop. Balushahi is flakey from the outside and soft from inside. They literally just melt in your mouth. This is a perfect sweet for any festive occasion!
This recipe will make 12.

Ingredients:

• 1 cup all purpose flour (maida or plain flour)
• 1/4 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/4 cup unsalted butter cold cut into small pieces or cold clarified butter ghee
• 1/4 cup yogurt cold(curd, dahi)

Syrup

• 1 cups sugar
• 1/3 cup water
• 4 cardamom pods crushed

For Garnish

• About 1 tablespoons sliced pistachios

Method Syrup

1. In a sauce pan add water, sugar, and cardamom over medium heat, bring it to a boil. Let it simmer until syrup is almost to one thread on candy thermometer it should be 215 degree. Set aside.

Balushahi

1. In a bowl mix the flour, baking soda and baking powder.
2. Add butter mix with your fingers, mixture should be crumby.
3. Add the yogurt slowly as needed making into soft dough. Do not knead the dough.
4. Cover the dough and let it sit for about half an hour.
5. Take the dough and knead just enough to hold it together.
6. Divide the dough into 12 equal parts.
7. Make the dough balls, Balls will not be very smooth and will have cracks all around; make a deep dent in the center of the balls.
8. Heat the oil in a flat frying pan over low heat.
9. The frying pan should have about 1 ½ inch of oil. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float oil is too hot.
10. Place the Balushahi in the frying pan don’t overcrowd as Balushahi will expend to about 1-1/2 time and they should not overlap.
11. It should take about 2 minutes before Balushahi will come up. Wait another 3-4 minutes before turning over Balushahi should be light brown from bottom. Fry the Balushahi until they are golden brown from both sides; do not turn more then three times. This should take about 10 minutes. Balushahi will look very flakey If the Balushahi are fried on high heat, they will not be cooked inside.
12. Take them out over layered of paper towel so it can absorb the extra oil.
13. Dip Balushahi in the syrup all around and remove them. Don’t leave them in syrup.
14. Mouthwatering flaky Balushahis are ready and looking great read. Garnish them with pistachios.

Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used sugar to glaze and flavored with cardamom. Baklava is made using phyllo dough; it is available in frozen section in supermarkets.
Recipe will make 18 pieces

Ingredients

• 6 sheets of phyllo dough (one package weigh 1 pound and have 18 14 x 18 inches sheets)
• 1/2 cup clarified butter
• 1/2 cup ground almond
• 1/2 cup ground walnuts
• 1/4 cup coconut powder
• 1/2 teaspoon cardamom
• 1/3 cup sugar

Syrup

• 3/4 cup sugar
• 1/2 cup water
• 1 teaspoon lemon juice
• About 1 tablespoon sliced pistachios for garnish

Note
Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate for next time but do need to be used within 3 to 4 days.
For baking I am using 8×8 baking pan.
Method
Filling

1. Combine all the dry ingredients, ground almonds, walnuts, coconut, sugar, and cardamom.

Preheat the oven 350 degree F.
Making the Pastry

1. Work on a clean, dry, flat surface, Open the phyllo dough and take 1 sheet spread over the working surface and fold it making it double in length wise. Lightly brush the butter covering the whole sheet.
2. You will be working with the short side.
3. Leave about half inch of sheet across the short side and sprinkle 2 tablespoons of the filling from edge to edge evenly. Roll it like a jelly roll twice and brush lightly with butter, only the rolled part.
4. Sprinkling again 2 tablespoons of the filling from edge to edge evenly.
5. Roll it up carefully, after every roll brush it with butter, and place seam side down in the baking tray.
6. Repeat the process until you finish rolling all six sheets.
7. The pieces should fit snugly, but not squashed.
8. With a very sharp knife, cut the roll into 3 equal pieces in length, total of 18 pieces.
9. Lightly brush the butter over each piece.
10. Bake the baklava for about 25 to 30 minutes until they are light golden brown in color.

Syrup

1. Boil the sugar and water together until syrup is 220 degrees on candy thermometer or ½ thread. Add the lemon juice and cardamom powder and turn off the heat. Lemon juice keeps the syrup from crystallizing.
2. Carefully pour the hot (but not boiling) syrup evenly over all the baklava pieces. Sprinkle few pieces of the sliced pistachios over baklava.

Allow the baklava to cool before serving. Enjoy!

METHOD

How to make naan bread

1. Put the yeast in a jug with about 100ml of the water. Stir and leave for 10-15 minutes or until nice and foamy.
2. Put the flour in a large bowl, stir in the salt, then make a well in the centre. Pour in the yeast liquid, the yoghurt and oil and another 200ml of the water. Mix to a rough dough, adding more water if necessary - it should be soft and slightly sticky. Turn out on to a lightly floured surface and knead the dough for 5-10 minutes, until smooth. Put it in a lightly oiled bowl, cover and leave for about 1 hour, or until doubled in size
3. Knock the gas out of the dough and give another brief kneading. Then cut it into four pieces and roll each out until about 5mm thick. Leave to rest for 5 minutes while you heat a heavy-based pan over a medium-high heat. Put one of the pieces of dough into the hot pan and cook for 5 minutes or so until its underside has formed a crust and is golden and patched with brown. Turn it over and continue cooking until the other side is golden brown. Repeat with the other pieces of dough. Serve warm.

 Ingredients

• 1 tsp chat masala
• 4 tbsp coriander leaves
• 1 tsp cumin powder
• 2 tsp ghee
• 2 ginger (finely chopped)
• 150 gm grated paneer
• 2green chillies chopped
• 75 gm moong Dal, boiled and ground to a smooth dry paste
• Oil for paneer moong Dal paratha
• salt to taste
• 200 gm whole wheat flour

How to make Paneer Moong  Dal Paratha:

• Mix flour, salt and ghee to make smooth dough.
• Heat oil in a fry pan, add cumin powder, green chillies & ginger and saute for a minute
• Add paneer and moong Dal paste.
• Sprinkle chat masala and coriander leaves.
• Saute till the mixture is dry and then leave to cool.
• Divide the dough and filing into equal proportions.
• Stuff the filling in the dough and roll out (1/2 cm thick)
• Place paneer moong Dal paratha on a heated tava.
• When paneer moong Dal paratha turns brown turn on the other side.
• Drizzle with ghee or oil all over.
• When paneer moong Dal paratha turns golden brown, remove and serve hot.
• Serve paneer moong Dal paratha with pickle.

Ingredients for Making the Stuffing

* 2 medium size white potatoes boiled and peeled
* 1 tsp ginger garlic paste
* 1 tsp green chilli paste
* 1 tsp besan (chickpea flour)
* 2 tsp ghee
* ½ tsp cumin seeds
* ¼ tsp fennel seeds
* ¼ tsp turmeric
* 2 tsp coriander powder
* ¼ cup very finely chopped onion (optional)
* Salt to taste
* 1-2 tbsp vegetable oil or ghee at the time of cooking the paratha on a griddle

Ingredients for Making the Dough

* 2 cups wheat flour
* ½ tsp ajwain
* ½ tsp kalaunji (onion seeds)
* 1 tsp kasoori methi
* 1 tbsp vegetable oil
* Salt to taste
* Water

Procedure

1. Place all the dry ingredients for dough in a large mixing bowl and mix well with fingers. Rub the flour mixture with oil. Add water enough to knead soft but firm dough. Knead well for 2-3 minutes. Cover and set aside.
2. Place the potatoes in a plate and mash nicely using fingers. Place a shallow frying pan on medium heat and add ghee. Add cumin seeds and fennel seeds and allow them to splutter. Add ginger garlic paste, green chilli paste and turmeric. Add chickpea flour and fry for about 10-15 seconds. Add onions and fry for 2 minutes. Then add coriander powder and mix well. Add mashed potatoes and mix them well with the spices. Add salt and mix well. Remove from heat and spread the stuffing on a plate to cool.
3. Divide the dough into four equal portions (ideally the yellow lemon sized). Divide the stuffing in four equal portions. Spread some wheat flour on a rolling board and flatten the dough to palm size. Hold the flattened dough in palm and stuff it with the potato mixture. Slowly join the sides of the dough to shape it like a ball. Spread some wheat flour on the board and flatten the ball a little bit with fingers. Roll the paratha with a rolling pin to make it ½ cm thick. Place the paratha on a preheated griddle and cook it well with a brush of oil or ghee on both sides. Using a spatula, cook the paratha evenly golden with some brown spots on both the sides. Likewise make all the remaining parathas. Serve hot aloo parathas with raita, mango pickle and groundnut chutney.
Note: Aloo kachori can be made by using the same stuffing and dough. Make palm size stuffed flatbreads and deep fry them into hot vegetable oil. Serve the kachoris with mint and yogurt dip.

• 6 Large potatoes
• 2 Cups besan
• 1 Cup water
• 4 Cups oil
• 2 tsp Red chilli powder
• 1 tsp Mango powder
• Salt to taste

How to make Aloo Pakora:

• Wash potatoes and cut it into thin slices.
• Add water to besan and make a batter of thick consistency.
• Add red chilli powder, mango powder.
• Blend it well.
• Heat the oil.
• Dip each piece of potato in batter.
• Fry these potato pieces one by one till they turn golden brown.
• Serve hot Aloo Pakora with tomato sauce.

Ingredients:
 
• 1 Cauliflower
• 1 Cup Besan
• 1/2 tsp Red chili powder
• 1 Cup water
• 4 Cups oil
• 1 tsp Mango powder
• Salt to taste
    
How to make Gobi Pakora:
 
•    Wash Cauliflower and cut into pieces.
•    Add water to besan and make a thick batter.
•    Add red chili powder,mango powder.
•    Blend it well.
•    Heat the oil.
•    Dip each piece of cauliflower in batter.
•    Fry these pieces one by one till they turn golden brown.
•    Serve hot Gobhi Pakora with green chutney.