Spinach Rolls

From : http://www.foodfood.com/recipes/spinach-rolls/

Ingredients
Spinach leaves :- 30
Potatoes (boiled and mashed) :-  4
Onion (chopped) :- 1
Amchur Powder :-  1-1/2 tsp
Green chilies (chopped) :- 3
Ghee :- 1 tbsp
Salt:- to taste
Oil to deep fry
For making batter:
Rice Flour :- ½ Cup
Chili Powder :- ½ tsp
Gram flour :- ½ Cup
Water :- 1 cup
Salt :- ½ tsp

Tools required
Non-stick pan
Bowl
Spatula
Serving dish

preparation method
In a non-stick pan, heat ghee and put onions to it. Stir-fry until transparent.
Mix green chilies to it and sauté for a minute.
Add amchur powder, salt and mashed potatoes.
Switch off the heat and keep this mixture aside to cool down.
Make rolls from this mixture and keep a little stuffing in the middle of each spinach leaf.
Now, wrap the leaf around the potato stuffing. Repeat the process for all remaining spinach leaves.
In a medium bowl, combine all the ingredients to make a smooth batter.
Drop each spinach roll in the prepared batter and then deep-fry in hot oil.
Serve hot.
Serving Suggestions
Serve hot with ketchup or chutney.

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FETA FILLED BREAD

From : http://www.zeekhanakhazana.com/recipe/feta-filled-bread

INGREDIENTS
100 gm feta cheese
50 gm processed cheese
6 - 7 sprig spring onion 
Crushed black pepper to taste 
250 gm dough
2 tsp olive oil
For dusting
All purpose flour
For garnish
Roasted spring onion
Olive oil
Mint leaves
Crushed black pepper

METHOD
Mix feta cheese, grated processed cheese, chopped spring onion and black pepper in a bowl to prepare a mixture.
Now, roll out the dough and fill the prepared mixture in it, roll it out again.
After this, cook the rolled out dough in the pan along with spring onion and top it with olive oil. 
Garnish the prepared bread with roasted spring onion, remaining feta cheese mixture, olive oil, mint leaves and crushed black pepper.
Your Feta Filled Bread is ready. 

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Bread Samosa

From : http://www.foodfood.com/recipes/bread-samosa/
Ingredients
Bread:- 4 slices
Water:- 1 tsp
Rice flour:- 1 tsp
Potatoes (boiled, peeled and mashed):- 1
Green peas (boiled):- 1/2 Cup
Mint leaves (finely chopped):- 1 tbsp
Chili powder:- 2 tsbp
Garam masala:- 1 tbsp
Green chilies:- 3
Salt:- to taste
Oil:- to deep fry

tools required
Spatula
Medium bowl
Frying pan

preparation method
In a medium bowl, add all the stuffing ingredients and combine well.
Cut the edges of bread slices and soak them in water.
Squeeze out the excess water and put the stuffing in it. Hold it in the forms of cones and seal the ends with any flour paste.
In a pan, heat oil and deep fry the samosas till golden brown.
Drain the excess oil.
Samosas are ready to serve. 
Serving Suggestions
Adding hot oil along with gram flour to the dough makes the samosa crispier and remains that way for long.

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Scored Potatoes

From : http://www.foodfood.com/recipes/scored-potatoes/

Ingredients
Large baking potatoes, 4
Butter or margarine, liquefied, divided, 2 tablespoons
Paprika, 1/8 teaspoon
Minced fresh parsley, 1 tablespoon
Pepper and salt to taste

tools required
Sharp knife
Shallow baking dish

preparation method
Cut the potatoes with a sharp knife in half lengthwise. Now slice each of the halves widthwise at least six times but ensure you do not cut them all the way. Now place them in low baking dish. Dust the potato slices with one tablespoon butter. Drizzle pepper, salt, parsley and paprika. Bake the slices, uncovered at 350 degrees for at least fifty minutes or till they become al dente. Sprinkle them with the leftover butter.
Serving Suggestions
You can serve it with ketchup as a side dish or even main course.

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Black Forest Miniatures

From : http://www.foodfood.com/recipes/black-forest-miniatures/

ingredients

Dark sponge, thinly sliced and cut into roundels       ½ cup

Sugar syrup                                                                           3 tbsp

Dark chocolate , chopped                                                   ½ cup

Fresh cream                                                                           ¼ cup

Whipping cream                                                                   ½ cup

Chocolate flakes and cherry to garnish

Cherry compote (to soak sponge)

preparation method

For mousse heat cream in a pan and add chocolate to it. Mix till the chocolate dissolves. Keep it aside to cool.

Once the mixture is cooled fold in the whipping cream into it.

Cut a sponge cake into roundels .

In a short glass,  pipe the dark chocolate and cream mixture ;  followed by the sponge soaked in sugar syrup and then cherry compote. Repeat the procedure once till you get the mousse layer on top.

Sprinkle some chocolate flakes on top and cherry on top and serve.

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EASY BISCUITS

From : http://www.zeekhanakhazana.com/recipe/easy-biscuits

INGREDIENTS
¾ cup refined flour 
¼ cup powdered sugar 
½ cup butter 
2 tbsp sugar 

METHOD
Add refined flour, sugar and butter in a bowl and make a dough.
Keep it in the refrigerator for 10 minutes. Take it out and roll the dough gently.
Now, with the help of a small bowl, cut the dough into circular shape. Top the dough with sugar for the topping.
Keep it in a baking tray and put it into a pre heated oven for 7-8 minutes.

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EXOTIC GREENS IN TANGY LIME

From : http://www.zeekhanakhazana.com/recipe/exotic-greens-in-tangy-lime

INGREDIENTS
7 - 8 rocket leaves
7 - 8 oak leaves
5 - 7 green lettuce leaves
5 - 7 iceberg lettuce leaves
5 cherry tomatoes
¼ romano cheese
 For lemon dressing
3 tbsp sugar
1 tsp salt
7 tbsp lemon juice
2 tbsp olive oil
For tomato dressing
9 - 10 cherry tomatoes
2 tsp olive oil
2 sprig mint leaves
For garnish
Crushed black pepper
Olive oil

METHOD
Mix sugar, salt, lemon juice along with olive oil in a mixer to prepare a dressing and keep it in a bowl.
Now, coarsely ground the tomatoes in a mixer, add olive oil and mint leaves in it to prepare a dressing.
After this, mix shredded green lettuce leaves with tomato dressing in another bowl.
Now, prepare a base with shredded rocket leaves, iceberg lettuce, and cherry tomatoes, pour tomato dressing on it.
Next, put grated romano cheese and lemon dressing on it.
Garnish the prepared salad with crushed black pepper and olive oil.

Your Exotic Greens in Tangy Lime is ready.

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BEETROOT PARATHA

 From:  http://www.zeekhanakhazana.com/recipe/beetroot-paratha

INGREDIENTS
For the paratha
1 cup wheat Flour 
½ cup beetroot paste 
¼ tsp carom seeds
½ tsp chopped green chilies  
2 tsp oil 

For stuffing 
1 cup paneer grated
1 tbsp coriander chopped
1 tbsp onions chopped
2 tsp green chilies chopped 
Salt to taste

For garnish
Coriander as required
Pomegranate seeds as required 
Curd as required

METHOD
Combine the wheat flour and beetroot in a mixing bowl. Add the carom seeds, green chillies and oil and knead to make a dough. Leave this rest for about 10 minutes and then divine it into lemon sized balls. 
To make the stuffing combine the paneer, green chillies, onions, coriander and salt in a mixing bowl. Use this to stuff inside the balls of dough. Dust a board with extra flour and roll out the balls to make parathas. Then cook this paratha on a hot tawa till both sides are golden brown.

Garnish with coriander and pomegranate seeds and serve with curd.

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PINEAPPLE SPRING ROLLS

From : http://www.zeekhanakhazana.com/recipe/pineapple-spring-rolls

INGREDIENTS

• 3 - 4 canned pineapple slices 
• 2 tbsp almond powder   
• 1 tbsp brown sugar   
• 5 samosa sheets 
• Refined flour and water mixture as required 
• Oil to roast

For garnish

• Candied dry fruits as required 
• Powdered sugar as required  
• Strawberry compote as required

METHOD 

• For the filing finely chop the pineapple slices and remove their water and keep the slices in a bowl.
• Now mix almond powder and brown sugar in the bowl..
• Now take a samosa sheet and apply refined flour and the water mixture on it and roll the sheet.
• Put oil in a pan and roast the spring rolls.
• Keep the spring rolls on a plate and garnish them with candied dry fruits and sprinkle powdered sugar on them.
• Garnish it with strawberry compote.

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CRISPY CHICKPEA NUGGETS

From : http://www.zeekhanakhazana.com/recipe/crispy-chickpea-nuggets

INGREDIENTS

• 1 tbsp oil  
• 1 tbsp butter  
• 2 tsp finely chopped onion 
• 3 tbsp gram flour  
• Salt to taste
• Crushed black pepper to taste
• Butter as required
• 1 cup bread crumbs 
• Oil to fry
• Tomato ketchup as required

For garnish

• Coriander leaves as required

METHOD

• In a pan add oil, butter and finely chopped onions and sauté. 
• Add gram flour, water, salt and crushed black pepper and mix well.
• Grease a deep dish with butter and add the gram flour mixture in it. Let it set in the fridge for 1 ½ hr.
• Once it has set, remove in a dish and cut it into cubes.
• Add bread crumbs in a bowl and coat the nuggets with it.
• Fry the nuggets in hot oil and then remove on a tissue paper.
• Add tomato ketchup on a plate and place the nuggets on top.
• Garnish with coriander leaves.

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TRI FRUIT BARFI

From : http://www.zeekhanakhazana.com/recipe/tri-fruit-barfi

INGREDIENTS

For white barfi

• ½ cup cashew nut powder 
• 2 tbsp almond powder  
• 1 tbsp sugar syrup 

For green barfi

• ¼ cup pistachio powder 
• 1 tbsp almond powder 
• 2 tsp sugar syrup 

For orange barfi

• ½ cup cashew nut powder 
• 2 tbsp almond powder  
• 2 tsp saffron water 
• 2 tbsp sugar syrup 

For garnish

• Pistachio powder as required
• Saffron as required

METHOD

• To make the white barfi; in a pan add cashew nut powder, almond powder and sugar syrup and mix well. Once ready, remove in a bowl.
• To make the green barfi; in the pan add pistachio powder, almond powder and sugar syrup and mix. Once ready, remove in a bowl.
• To make the orange barfi; in the pan add cashew nut powder, almond powder, saffron water and sugar syrup and mix well. Once ready, remove in a bowl.
• With the prepared green barfi, roll and make a round ball.
• Flatten the white barfi and add the green barfi ball in the middle and cover with the white barfi from all sides. Roll it into the shape of a ball.
• Flatten the orange barfi and add the white barfi ball in the middle and cover with the orange barfi from all sides. Roll it into the shape of a ball.
• Let it cool to the room temperature.
• Once cooled, cut into 4 pieces.
• Sprinkle pistachio powder on a plate and place the cut barfi pieces on it.
• Garnish with saffron. 
• Tri Fruit Barfi is ready to eat.

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MEXICAN NACHOS SOUP

From : http://www.zeekhanakhazana.com/recipe/mexican-nachos-soup

INGREDIENTS

• 1 ½ tsp oil  
• 1 tsp chopped garlic   
• 1 tsp chopped ginger   
• ¼ cup chopped onion   
• Salt to taste 
• 1 tsp red chilli powder  
• 1 tsp cumin powder
• 1 cup boiled red kidney beans   
• ½ cup corn  
• 1 tsp chopped green chilli   
• ¼ cup green olives   
• 2 cups tomato juice  
• 1 - 2 tbsp chopped celery 

For plating 

• Naan as required 
• Oil for frying 

For garnish 

• Nachos as required 
• 1 sprig coriander  

METHOD

• On a pan heat oil; add chopped garlic, chopped ginger, chopped onion, salt, red chilli powder, cumin powder, boiled red kidney beans, corn, chopped green chillies, green olives, tomato juice, water and let it boil. 
• Garnish with chopped celery and let it boil. 
• For garnish chop naan into juliennes and fry them in hot oil. Further remove them on a tissue paper. 
• Serve the soup in a bowl. Add naan crisps to it. Sprinkle cheese and serve with nachos. 
• Garnish with coriander sprig. 

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STRAWBERRY AND SPINACH SALAD

From : http://www.zeekhanakhazana.com/recipe/strawberry-and-spinach-salad

INGREDIENTS

• ½ cup parmesan cheese 

For dressing 

• ½ cup olive oil  
• 10 - 12 mint leaves
• 3 tbsp chopped onions 
• ½ tsp sugar 
• 1 tsp toasted poppy seeds 
• ½ tsp red chili powder 
• Salt  to taste 
• 2 lemon juice

For salad 

• 2 large strawberries 
• 15 - 20 spinach leaves
• 1 tsp sesame seeds 

For garnish

• 2 bread croutons
• 1 sesame seeds

METHOD

• To prepare dressing in a blender add olive oil, mint leaves, chopped onion, sugar, toasted poppy seeds, red chili powder, salt, lemon juice and blend it well and remove in a bowl. 
• Heat pan and make a strip of parmesan cheese on it. After it is cooked remove it from the pan and make a roll and place it on a plate. 
• To prepare salad
• Slice the strawberries in a bowl tear spinach leaves, add sesame seeds, prepared dressing and strawberry slices. 
• Fill the salad in the prepared roll of the parmesan cheese. 
• Decorate with bread croutons, drizzle the dressing and sesame seeds and serve.  

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PENNE AND RED BEAN SALAD

From : http://www.zeekhanakhazana.com/recipe/penne-and-red-bean-salad

INGREDIENTS

• 100 gms boiled penne pasta
• 200 gms baked beans
• 1 chopped red bell pepper
• 1 chopped yellow bell pepper
• 1 chopped green bell pepper
• 8-9 green olives
• 8-9 black olives
• 1 bunch lettuce leaves
• 3-4 sprigs chopped parsley
• Orange wedges
• Few walnuts

For dressing

• 2 tbsp mayonnaise
• 100 ml canned baked bean syrup
• 1 tsp mustard sauce
• 1 tsp ketchup

METHOD

• For the dressing, in a bowl combine canned bean syrup, parsley, tomato ketchup, mustard sauce, mayonnaise salt and black pepper powder and mix well. 
• To make the salad, tear the lettuce leaves in a bowl. 
• Add boiled penne pasta, baked beans, red, yellow, green bell peppers, green and black olives and mix well. 
• Now add the dressing mixture in the pasta mixture and mix well. 
• Serve in a plate and garnish with lettuce leaves, walnuts and orange wedges.

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DOUGHNUTS

From :  http://www.zeekhanakhazana.com/recipe/doughnuts

NGREDIENTS

• 1 tsp dry yeast 
• 1 tsp castor sugar 
• 1 ¼ cup refined flour 
• 1 tbsp butter 
• 2tbsp castor sugar 
• Milk as required
• 1 tsp vanilla essence 
• Oil for deep frying
• ½ cup icing sugar 
• ½ cup cocoa powder 

METHOD

For the yeast

• Heat half a cup of water and as it gets lukewarm, add dry yeast and castor sugar to it.

For dough

• In a bowl, add refined flour, castor sugar and butter.
• Mix the prepared yeast to it and add milk and vanilla essence.
• Knead a soft dough using the milk and cover it with a wet cloth.
• Make small balls of the dough and pierce hole in the centre of the balls.
• Keep it aside to swell.
• Heat oil in a pan.
• Deep fry the doughnuts in medium hot oil and keep them aside in a plate.

For glaze

• Take water, icing sugar in a bowl and stir.
• Dip the doughnuts in the glaze.
• Similarly prepare a chocolate glaze using cocoa powder and water and dip the rest of the doughnuts in it.

For serving

• Spread some cocoa powder with the help of a strainer on a plate and keep the doughnuts on it.
• Doughnuts are ready to be served.

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PANEER JALEBI

From : http://www.zeekhanakhazana.com/recipe/paneer-jalebi

INGREDIENTS

• 200 gm paneer
• ½ tsp cooking soda
• ¼ cup all purpose flour
• Oil for deep frying
• 2 cup sugar syrup
• 2 tsp rose water

For garnish

• Silver leaf
• Sugar syrup
• Finely chopped pistachios

METHOD

• Mix paneer, cooking soda and all purpose flour in a bowl to knead a dough.
• Now, rollout the dough and give them the shape of the jalebis.
• Meanwhile, mix rose water in sugar syrup and put the fried jalebi in it.
• Garnish the prepared jalebi’s with silver leaf, sugar syrup and pistachios.
• Your Paneer Jalebi is ready.

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GULKAND GILORI

From : http://www.zeekhanakhazana.com/recipe/gulkand-gilori

INGREDIENTS

• 1 cup almond powdered
• 3 tbsp icing sugar
• 1tsp almond essence
• 2tsp rose water
• 1 tsp green food color
• 2 tbsp khoya
• 2tbsp gulkand
• 4 - 5 silicone moulds 
• Few drops rose red color
• Silver warq

METHOD

• Add powdered almonds and green food color in a bowl. 
• Mix almond essence and icing sugar.
• Prepare dough with the ingredients.
• Mix Khoya and Gulkand in a bowl and prepare the stuffing of the paan.
• Roll the dough of paan and dust it with icing sugar.
• Fill it with the stuffing of paan.
• Keep it in a mould and remove the prepared Gilori in the shape of a triangle.
• Add the chandi ka warq on it.

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BREAD DOSA WITH PEANUT ONION DIP

From : http://www.zeekhanakhazana.com/recipe/bread-dosa-with-peanut-onion-dip

INGREDIENTS

• 10 - 12 bread slices
• 1 tsp oil

For batter

• ½ cup semolina
• 2 tbsp yoghurt
• 1 tbsp rice flour
• Finely chopped green chilli to taste
• 20 - 22 curry leaves
• 1 tsp finely chopped ginger

For stuffing

• 4 boiled potatoes
• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ¼ tsp asafoetida
• ¼ tbsp finely chopped garlic
• Salt to taste
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• 6 - 7 coriander leaves

For chutney

• 1 tsp oil
• 1 tsp finely chopped garlic
• ½ medium finely chopped onion
• 3 tbsp roasted peanuts
• 1 tsp tamarind pulp
• 2 tbsp jaggery

For tempering

• 1 tsp oil
• 1 whole dry red chilli
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ¼ tsp asafoetida

For yoghurt & garlic chutney

• ¼ cup yoghurt
• ½ tsp garlic paste
• ¼ tsp finely chopped green chilli
• ½ tsp finely chopped onion

METHOD

• Firstly, cut the edges of the bread slices and sprinkle water on them.
• Now, mix semolina, yoghurt, rice flour, chopped green chilli, curry leaves, chopped ginger and water in a bowl.
• Also, mix the bread slices in the bowl and grind them.
• Next, mix water in the grinder and again grind it.
• After this, mash potatoes in another bowl.
• Now, heat oil in a pan and put mustard seeds, cumin seeds, asafoetida along with garlic in it to sauté.
• After the spices are slightly cooked, cook potato, salt, turmeric powder, red chilli powder and coriander leaves in it to prepare a stuffing.
• Next, heat oil in another pan and pour the prepared batter on it.
• After the batter is cooked from both the sides, put the prepared stuffing on it and roll it.
• Now, heat oil in the already used pan.
• After this, put red chilli, mustard seeds, cumin seeds and asafoetida in it to prepare a tempering.
• Pour the prepared tempering on the already prepared peanut dip.
• Next, mix yoghurt, garlic, chopped green chilli and chopped onion in another bowl to prepare another dip.
• Serve the prepared dosa with the prepared dips.
• Your Bread Dosa is ready.

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