Puffs are a wonderful snack option for the days that you want something substantial and you can’t wait very long for it to be made!!

• Puff Pastry – 1 sheets
• 1/2 lb  kheema or minced meat
• 2 medium Onion
• 1/2 tsp Ginger and Garlic paste
• 1/4 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• Garam masala powder
• 1/2 tsp Cumin seeds
• Lime juice
• Salt to taste
• Coriander and Mint leaves

• Take the sheets of Puff Pastry out and thaw them at room temperature for about 40 minutes. Pre-heat the Oven at 400 degrees Fahrenheit.
• Now for the stuffing, take a small skillet and heat Oil on medium heat. When oil heats up, add cumin seeds. Let it splutter for 30 seconds. Add ginger paste and ginger and garlic paste. Fry till raw smell goes off.
• Then add sliced onion and fry till they are transparent. Add turmeric,red chili,coriander and garam masala powder and salt. Fry till raw smell goes off
• Add ground meat and cook till all the moisture evaporate.Adjust the salt and add lime juice and coriander leaves.
• Add little water to cook the meat.Allow the mixture to cool.
• Cut the Pastry sheets strips into three’s to form a square. Put 1 tbsp (approx) of the stuffing in the center.
• Fold the Pastry Sheet to make a triangle. Use a fork and gently, but firmly, press into the sides and press away (to form a design and help seal).
• Put the Puffs on a cookie sheet lined with foil. Place in the pre-heated oven at 400 degrees F for 15 minutes.
• Once they are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 minutes.
• Serve with chutney or ketchup.

Note:Slightly brush the puffs with egg white before placing it in the oven.

Tahari served with raita is a family delicacy and is enjoyed by all. The recipe only looks lengthy but you will definitely love the results.

• Mutton - ½ kg cut into medium sized cubes.
• Potatoes - 3-4 (cut in thick cubes and soak it in salt water to prevent blackening).
• Tomato- 4 (cut in cubes)
• Onion- 1 whole sliced
• Fenugreek leaves (methi)- 1 whole bunch (Go for the larger stem one and not the small while roots one).
• Curd– 4 heaped tbsp
• Red chili powder- 5 full spoons
• Turmeric powder- 1 tsp
• Ginger Garlic paste- 2 tbsp
• Green chilli paste- 3 tbsps(Home made and not off the shelf)
• Garam Masala(All spices)- 1 tsp
• Lemon juice
• Coriander and Mint leaves
• Oil- 1/2 cup or Ghee- 2 tbsp
• Rice- 2 glasses.

• Take mutton in a pressure cooker. Add two glasses of water. Now add in salt, red chili, turmeric powder, ginger and garlic paste, green chili paste, garam masala and 2 tbsp oil. Close the lid and let it cook for 2-3 whistles. Till the mutton is slightly tender and not whole tender.
• Now add in tomatoes and again cover the lid for 1 whistle. Add water if you feel the contents are not freely stirring.
• Now, add in potatoes. Again cover the lid for 1-2 short whistles. Potatoes take very little time to tenderize.
• Now, add curd and let the contents cook without covering the lid for around 5-7 minutes. You can easily smell when curd is cooked.Keep the cooker aside.
• Take the sliced onions and the washed rice now(drain the water).Take a cooking pot and pour ghee into it. Heat it slightly for 2 mins and now add the sliced onions. Saute for 3-4 mins and add in 2 tbsp of ginger garlic paste. Saute for a minute again and add in the washed rice after draining its water.
• Saute this for another 2-3 mins. Add salt according to taste. It should be around 2 tbsp.
• Now, add in the contents of the pressure cooker into rice and saute for 2 mins thoroughly till rice and the mutton gravy is completely mixed.
• Now, add around 3 glasses of water. Chop fenugreek leaves and coriander and mint leaves roughly and drop in the pot. Add lemon juice too.
• Let it cook on high flame till water dries out. Keep stirring frequently and try not to let the mixture stick to the bottom. Try tasting the salt and the tanginess of the lemon before you let the water dry completely and add in if u find anything less.
• When very little amount of water is left, place a lid on the pot. Keep it on medium flame for 5-7 mins and then simmer the flame to very low for 8-10 mins. Serve hot with raita.
• FOR RAITA: Take 2 tbsp curd;add in very little amount of water just enough to loosen it up. Add chopped onions, cucumber, grated carrot into it. A pinch of salt and 1/2 tsp black pepper into this. Add chopped coriander or parsley too. Mix well.

Ice cream party cakes are great for summer celebrations because they require no baking. Oreo Ice cream cake is always a favorite and it is extremely easy.

• 1 Gallon of Vanilla Ice Cream(or Coffee ice cream)
• 1/2 cup Store Bought Caramel Sauce or Caramel syrup
• 1/2 cup Store Bought Chocolate Fudge Sauce(I used Hot fudge sauce)
• Chocolate Syrup(optional)
• 1 Large Bag of Oreo Cookies
• 1/2 cup Walnuts(optional)

• Take the ice cream out of the freezer and leave at room temperature for 30 minutes so it can start to soften.
• Line a 9 inch spring form pan or cake pan with some plastic wrap and set aside.
• Line the inner edge of your pan with a row of oreo cookies, also line the bottom of the pan with oreo halves.
• Place rest of the Oreo cookies in a large zip lock bag, and smash them with a rolling pin until the cookies become coarse crumbs.
• In a large bowl mix together the ice cream, caramel sauce, chocolate sauce, walnuts and the oreo crumbs, reserving ½ cup of the crumbs for the topping. Mix everything together well to combine and add mixture to the pan outlined with the oreos. Level out the top of the cake and top with the Oreo crumbs and if you like, some hot fudge sauce and caramel sauce.
• Place the cake in the freezer and let it set for 4 to 6 hours.
• When ready to serve let the oreo cookies on the side of you cake be the guide for even slices and also beautiful presentation.
• You could top the cake with more chocolate or caramel sauce but it’s so perfect as it is, you don’t need to go through the extra step.

Sweet and sour chicken is a famous Chinese cuisine. It is a great appetizer or main dish.This quick and easy sweet and sour chicken will be ready to eat in less than 30 minutes.

• For Preparing Chicken:
  
  • 3 medium Boneless Chicken Breast cut into bite size chunks or Boneless Chicken
  • 1/2 cup All purpose flour
  • Salt and Black pepper
  • 1 Egg
  • Cooking oil-for frying
  • For Sauce:
    
    • 2 tbsp Soy sauce
    • 2 tbsp Vinegar
    • 2 tbsp Brown sugar or Sugar
    • 3 tbsp Ketchup
    • 1 tbsp Cornstarch (For thicker sauce,use 2-3 tbsp)
    • 1/4 tsp Sesame oil -optional
    • 1 tsp Sweet and Sour Sauce
    • 1/2 cup water or chicken stock
    • 2 stalks Green onion, cubed
    • 1 small Onion, cubed
    • 1 Green Bell Pepper, cubed
    • 1/2 small Carrot, thinly sliced-optional
    2 cloves Garlic, chopped
    Method:
    
    • In a mixing bowl, combine the sauce ingredients. Adjust according to taste. Set aside.
    • Cut chicken into small chunks and set aside in a bowl. Beat an egg in a separate bowl.
    • Season flour with salt and pepper. Dip the chicken into the beaten egg and then into a bowl of flour. Make sure it is fully coated.
    • Add cooking oil in a preheated pan. When oil is hot enough, turn to medium heat. Fry the chicken meat in batches until all sides are brown (approximately 3 minutes). Drain and set aside.
    • In the same pan, add fresh cooking oil. Saute the onion and garlic until fragrant. Add the bell pepper and green onions. Stir and fry for 1-2 minutes.
    • Pour the sauce in, stir and bring to a boil. After a boil, toss the chicken back in. Stir well until the chicken is fully coated with the sauce. (You can separate the sauce and pour it over the chicken if you wish). Turn off heat.
    • Serve hot and garnish with green onion.

Pav Bhaji is a a very popular fast food in India. Pav is buns and bhaji is the mixed spicy vegetables.It is easy to prepare at home.

• 1/2 cup Vegetable oil
• 1 tsp Cumin seeds
• pinch of Asafoetida
• 2 tbsp Ginger and Garlic paste
• 1 medium Onions-chopped
• 2 Tomatoes-chopped
• 1/4 cup Ready can crushed tomato(optional)
• 1/2 cup Green beans(optional)
• 1 cup Carrots
• 4 Potatoes
• 1 cup Peas, boiled
• 1 1/2 tablespoons Pav bhaji masala
• Salt to taste
• 1 tsp Sugar(optional)
• 1 tbsp Lemon juice
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Garam Masala powder
• 1/2 tsp Peprika(optional)
• 2 tbsp Unsalted Butter
• 8 dinner rolls or Pav buns
• Butter as needed
• Onion-finely chopped for garnish
• Lemon
• fresh Cilantro-chopped

• Soak peas for couple of hours.Boil peas and all vegetables(except onion) separately in salted water. Do not over boil vegetables.
• Heat the oil in a wok over medium heat. Add cumin seeds and asafoetida in the heated oil.
• Saute onions and then add ginger and garlic paste or can add fresh garlic and ginger chopped,cumin seeds. Cook until onions are slightly golden in color. Add crushed tomatoes, and cook until mushy. Season with pav bhaji masala and add all the powdered spices.
• Next toss in all the boiled vegetables.Cover,and cook for 7-8 minutes, stirring occasionally. Mash the vegetables using a potato masher.Add unsalted butter and lemon juice.
• Once cooked garnish with fresh cilantro.
• Next is toast the pav buns by lightly spreading it with butter. Serve garnished with chopped onion, lemon and cilantro.

Enjoy :)

When the weather turns cold, nothing soothes like a bowl of hot soup.Fresh and healthy Tomato soup are the favorite recipes because of the taste, flavor and color of tomato soup. Enjoy the hot healthy soup.

• 3-4 Tomatoes-diced
• 1 Medium Onion chopped
• 1 Potato diced-optional
• 1 tbsp Butter
• 1/2 tsp Cumin seeds
• 4-5 Garlic cloves
• 4-5 Bell pepper chopped
• 1/2 Carrot chopped
• 1/2 tsp dried Basil
• Salt to taste
• 1 tsp Sugar
• 1/2 tsp Black Pepper powder
• 1 tsp Tomato sauce
• 1 tsp Cornflour-mixed with water
• Water
• Cream-for garnish-optional
• Coriander leaves

• Heat a pan or wok,add butter and once the butter melts add cumin seeds and garlics and toss them.
• Add onions and saute it for a minute.Add diced potatoes,carrots and bell peppers.Saute for few seconds.
• Next add chopped tomatoes and cover it with lid.Cook for 10-15 minutes or till tomatoes becomes tender.
• Once the tomatoes are cooked,add salt,sugar,basil leaves and tomato sauce.Cook for 5 minutes on high heat.
• After it gets cooked,turn off the stove and let it cool down.
• Now blend into puree in a blender.
• Next strain the puree into another sauce pan and add water.Cook on high heat.
• Add the cornflour mixture and allow it cook to for desired consistency.
• Serve the soup into a bowl and sprinkle black pepper and garnish with coriander leaves. You can also serve with fried bread chunks.

Enjoy the hot soup :)

Great tasting homemade onion rings!With this recipe you will have perfect super-crispy,crunchy onion rings every time.

• 1/2 cup All-Purpose flour
• 1/4 cup Cornstarch or Cornflour
• 2 tbsp dry potato flakes/instant mashed potatoes-optional
• 1/4 tsp cayenne pepper or red chill powder or to taste
• 1/2 tsp Baking powder
• 2 cups Panko bread crumbs, or as needed
• 2 cups Oil for frying
• 2 Large Onions, cut into 1/4-inch thick slices and separated into rings
• Salt to taste
• Black pepper powder-optional
• 1 cup Water

• Whisk together flour, cornflour,red chill powder,salt and baking powder in a large bowl. Whisk in water to make a smooth batter.
• Place panko bread crumbs in a shallow bowl.
• Heat oil in a deep fryer or large saucepan.
• Place a few onion rings at a time into the bowl of batter and turn to coat all sides with batter.
• Remove onion rings from batter and place into pan of panko bread crumbs; turn to coat completely with crumbs.
• Cook a few rings at a time in the hot oil until golden brown, about 2 to 3 minutes.
• Transfer to a cooling rack set over paper towels to drain.
• If you do not add salt to batter so season with salt to taste and serve.

Optional-You can add chilled Club Soda(club soda is basically Seltzer, Carbonated Water, Sparkling water) instead of water to make the batter and do not add baking powder.

Sweetened Apricot is a very popular dessert and is very common in Wedding ceremony.I usually make this simple and delicious delicacy on special occasions. Try this; I am sure you will love it.

• ½ Cup Dried Apricots (Qubani)
• 1 cup Sugar or to taste
• Warm water
• 2 Crushed Green Cardamom
• Lemon juice-optional
• Saffron threads-optional
• For Garnishing:
  
  • Blanched almonds (Badam) to garnish (optional only if using pitted Apricots)
  • 1 pinch Saffron threads (optional)
  • Apricot Nuts
  • Whipped cream or Thick cream/ Vanilla Ice Cream / Custard for serving

• Wash and soak the dried apricots overnight in a deep bowl with surplus water so that the water covers them by about 2 inches.
• The next day, slit the sides of the swelled up apricots to remove their seeds and keep them aside in a cup.
• Put the slit apricots into a large non-reactive saucepan with the soaking liquid. Let it cook on medium heat for about 20-30 minutes or until the apricots are very soft. Add more hot boiling water if needed.
• Once done, let it cool down. (You can even pressure cook for speedy cooking).
• Meanwhile, crack open the apricots kernels using a nut cracker and soak the badam or nuts in a cup of water to loosen their skin.
• Once the apricots are cool, pour half or the whole of it into a blender container and blend till pureed.
• Pour the pureed apricots and the other half of the cooked apricots back into the saucepan and let it cook.
• Add sugar,few drops of lemon juice,cardamon powder and saffron and cook for 10 minutes until it has become thick in consistency.
• Remove the skin of the soaking apricot nuts or badam. This should be pretty easy as they have been soaking.
• Garnish with the badam/nuts or blanched almonds,or the saffron threads.
• Serve it chilled with whipped cream or custard or with a dollop of vanilla ice cream on top.

Enjoy :)

Khichdi a simple rice dish prepared with rice,lentil and some spices that can be served anytime.

• 1 cup Basmati rice
• 1 medium Onion sliced
• fried onion (optional for garnish)
• 1/2 cup Split Yellow lentils (Moong Dal)/Red lentils (Toor Dal)
• 2 cups of Water
• 2 tbsp Ginger and Garlic paste
• 1/2 tbsp Cumin seeds (optional)
• 1/2 tsp Turmeric powder
• 2 tbsp oil
• Salt to taste
• Coriander and Mint leaves

• In a large non-stick saucepan add oil at medium heat, add onion,ginger and garlic paste stir for 5-10 minutes to golden brown.
• Then pour water,salt and turmeric powder and let it come to a boil.Then add rice and yellow/red lentils,coriander and mint leaves.
• Give it a stir, cover and let the rice cook while stirring occasionally.
• Lower the heat and leave until the rice is cooked. Remove from the heat.Garnish with fried onion.
• Served with Tomato chutney, Aloo kheema,omelet,Till ka khatta,Onion Khatta.

Ande ka Khagina its a popular breakfast recipe which is served with hot parathas.

• 2 Egg
• 1 Onion
• 1 tbsp Ginger garlic paste
• 1 tbsp Red chili powder
• 1 tbsp Turmeric powder
• Coriander Leaves (Finely chopped)
• Mint Leaves (Finely chopped)
• 2 Green Chili
• 3 tbsp Oil
• Salt to taste

• In a large non-stick saucepan/Khadhai at medium heat, add oil. Add onions and fry till golden brown.
• Then Add the ginger & garlic paste and fry for two minutes. Add red chili powder, turmeric powder, green chilies & salt to taste.
• Then add the well-beaten egg and the chopped coriander, mint and cover the pan leave it for low heat till eggs are well done.
• stir briskly. Remove from the heat.
• Serve with chapati.