Dragon Rolls

Ingredients
Wonton Sheets : 8
Chopped ginger: 1/2 tsp
Chopped garlic: 1/2 tsp
Chopped chillies : 1/4 tsp
Chopped cabbage: 100 gms
Chopped carrots : 50 gms
Mashed paneer : 50 gms
Soya sauce: 1/4 tsp
Chilly sauce : 1/4 tsp
Vinegar : 2/3 drops
Salt / pepper : to taste



Method
1. Chop all the vegetables.
2. Heat oil, add ginger, garluc and Green chillies.
3. Add cabbage, carrots and paneer and cook well by stirring continously
4. Add sauces and seasonings and keep for cooling.
5. Stuff wonton sheets as shown in the image, roll and deep fry.
6. Serve hot along with any dip of your choice.

Fish n Chips

No of Servings : 2

Ingredients

Basa fish: 250 gms
HP Sauce : 1 tbsp
8 to 9 sauce: 1 tbsp
Tabasco sauce: 4/5 drops
Salt: to taste
White pepper powder : 1 tsp
American mustard: 1 tsp
Chpooed garlic: 1 tsp
Chopped celery : 1 tsp
Maida : 1 tbsp
Egg : 1
Rosemary : 1/2 tsp
Breadcrumbs : 100 gms
French fries
Tartar sauce



Method

1. Clean and fillet basa fish.
2. Marinate with mustard, HP, 8 to 9, Tabasco sauce, salt, pepper and chopped garlic and celery.
3. Make a batter with maida, egg and water.
4. Add fish to the batter, coat with breadcrumbs and deep fry.
5. Serve hot with French fries and tartar sauce.

Tips
1. Make sure oil is not too hot for frying.
2. You can use pomfret or rawas instead of basa, but boneless.

Veg Eclairs

No of Servings : 2

Ingredients
Potatoes : 2 large
Green Peas : 50 gms
Carrots: 50 gms
French Beans: 50 gms
Cauliflower: 50 gms
Green chillies : 1 or 2
Garlic: 7/8 cloves
Ginger : 10 gms
Turmeric : 1/2 tso
Dhaniya Jeera Powder : 1 tsp
Garam masala powder : 1 tbsp
Cheese : 200 gms
Maida 50 gms
Bread crumbs : 100 gms
Salt : to taste




Method
1. Boil and peel potatoes. Mash them in such a way that there is no lump formation.
2. Mince all the vegetables.
3. Chop green chillies, garlic and ginger fine.
4. Heat oil add chopped green chillies, ginger and garlic. Fry tilk golden brown 5. Add mjnced vegetables, masalas and mix till cooked.
6. Add the mixture to mashed potatoes and adjust seasonings.
7. Cut cherse into 4" batons. Coat with the mixture
Shape as shown in the image.
8. Make a batter of maida with a pouring consistency.
Dip the above mentioned éclairs in the batter and coat with bread crumbs.
9. Deep fry till golden brown and serve hot with a tangy tomato dip.

Phirnee fait à partir de chocolat

No of Servings : 4
Ingredients
Whole milk : 500 ml
Rice flour : 2 tbsp
Chocolate chips or slab : 50 gms
Cardamon powder : 1/2 tsp
Sugar : 2 tbsp
Chopped dry fruits : For Garnish



Method
1. Boil the milk stirring continously.
2. Reduce the flame and add rice flour to it.
3. Simmer, whisk it in one direction till the floor gets mixed properly.
4. Stir with a wooden spoon and cook until the mixture coats the back of the spoon.
5. Add chocolate, sugar and cardamom powder and stir in till it melts.
6. Serve hot or cold garnished with chopped dry fruits.

Note : You can add sugar and chocolate according to your preference.

Tips
1. You can add a pinch of salt to enhance the taste.
2. Instead of using rice flour you can grind fresh rice to a fine powder.
3. If there is a diabetic patient in your house, you can replace sugar with sugar free.

Pahadi Aloo Kebab

Ingredients
Baby potatoes: 8 / 10
Hung curd: 2 tbsp
Corriander leaves: 80 gms
Mint leaves: 25 gms
Green chillies : 2 nos
Ginger Garlic paste: 1 tsp
Mustard oil: 1 tsp
Dhaniya Jeera Powder : 1 tsp
Garam masala powder : 1 tsp
Salt : to taste
Chat masala : 1 tsp



Method
1. Boil potatoes and peel them, cool deep fry till golden brown.
2. Mix all the other ingredients and grind to a fine paste.
3. Marinate the potatoes and refrigerate overnight.
Preheat oven at 200°C and bake for 10/15 minutes.
4 Serve hot with salad and dip.

Tips
1 Make sure potatoes are not overcooked.
2 Check the potatoes every five minutes after putting in oven

SAUNFIYANI HARA BHARA KEBAB

No of Servings: 2
Ingredients
Potatoes : 2 large
Green Peas : 50 gms
Palak : 5 / 6 leaves
Corriander chopped : 1 thsp
Mint leaves chopped: 1 tsp
Green chillies chopped : 1 tsp
Dhaniya Jeera Powder : 1 tsp
Saunf powder : 1 tbsp
Salt: to taste
Chat masala : 1 tsp
Cashewnuts : 6 / 7
Oil : for deep frying
Roasted chana dal powder : 1 tbsp


Method
1. Boil potatoes, peel them, cool and grate.
2. Heat oil, add graan peas and saute until cooked.
3. Add chopped palak and cooked till it starts leaving oil. Make sure green preas and palak doesn't get discoloured.
4. Cool and grind it to a fine paste (without water). You can also mince.
5. Mix it with potatoes, add all the other ingredients to the mixture.
6. Make sure that the binding is proper.
7. Make tikkis, insert half cashewnut and deep fry.
8. Serve hot as shown in the picture.