THAI SWEET PANCAKE

From : http://www.zeekhanakhazana.com/recipe/thai-sweet-pancake

INGREDIENTS
3 - 4 tbsp corn flour
3 tbsp rice flour
3 tbsp sugar
½ cup coconut milk
¾ tsp oil
¼  cup freshly grated coconut  
2 tsp icing sugar 

For garnish
Honey
Sea salt
Icing sugar

METHOD
Firstly, mix corn flour, rice flour, sugar, coconut milk and water in a bowl to prepare a batter.
Now, heat oil in the pan moulds and pour the prepared batter in it.
After this, put the grated coconut on it and cook it.
Next, mix grated coconut, coconut milk and icing sugar in a bowl to prepare a paste.
Now, grease the pancakes with the prepared paste.
Garnish the prepared pancakes with honey, sea salt and icing sugar.
Your Thai Sweet Pancakes are ready.

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CAKE ICE CREAM

From : http://www.zeekhanakhazana.com/recipe/cake-ice-cream

INGREDIENTS 
2 cups crushed dark chocolate biscuits 
Chocolate ice cream as required
½ cup chopped canned cherries 

For decoration
Canned cherries as required
Sugar flowers as required
Chocolate chips as required
Chocolate vermicelli as required
Sugar Hearts as required

METHOD
In a cake mould, add some of the crushed dark chocolate biscuits and make a base.
Add some of the chocolate ice cream and press it to set.
Add chopped canned cherries and then add the remaining crushed dark chocolate biscuits and set it.
Then add the remaining chocolate ice cream and let it set in the freezer for 3 hours.
After it has set, decorate the cake with canned cherries and sugar flowers.
Keep a mould in the center of the cake and add chocolate chips. Remove the mould.
Decorate with sugar hearts and chocolate vermicelli.
Cake ice cream is ready to eat.

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CABBAGE PANCAKES WITH CARROT KETCHUP

From : http://www.zeekhanakhazana.com/recipe/cabbage-pancakes-with-carrot-ketchup

INGREDIENTS
For batter 
2 cups gram flour  
1 cup chopped cabbage  
1 tsp chopped green chillies  
1 tsp chopped ginger   
2 tbsp chopped coriander   
1 chopped onions  
1 ½ tsp cumin powder  
1 tsp red chilli powder   
1 tsp turmeric powder   
1 tsp baking powder  
Salt to taste 
To shallow fry
1 ½  tsp oil

For carrot ketchup
2 cups carrot puree  
¼ cup honey  
1 ½ tbsp white vinegar   
Salt to taste 

For salad
¼ green cabbage 
¼ red cabbage  
Crushed black pepper to taste 
2 tbsp chopped coriander   
1 ½ tsp soya sauce  

For garnish 
Garlic green stalk as required 
Crushed black pepper to taste 

METHOD
In a bowl add gram flour, chopped cabbage, chopped green chillies, chopped ginger, chopped coriander, chopped onions, cumin powder, red chilli powder, turmeric powder, baking powder, salt, water and make a batter. Let it rest for some time. 
To prepare carrot ketchup heat pan and add carrot puree, honey, white vinegar, salt and let it reduce. 
To prepare pancake heat oil on a pan and make pancakes of the prepared batter. 
Shallow fry the pancakes on both the sides until golden brown and remove it. Now with the help of a ring mould cut the pancakes into circle shape. 
For plating chop the green and red cabbage long strips. Roast it on the pan. Add crushed black pepper, chopped coriander and soya sauce. 
On a plate place prepared salad. Place pancake on this and apply carrot ketchup on this. Then place salad on this and make such more layers. 
Decorate the plate with carrot ketchup.
Garnish with garlic green stalk and sprinkle crushed black pepper. 

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AEROMATIC THAI RICE

From : http://www.zeekhanakhazana.com/recipe/aeromatic-thai-rice

INGREDIENTS
2 ½ tbsp peanut oil 
2 tsp chilli flakes
5 tsp finely chopped garlic 
1 tsp red chilli powder
¼ cup coarsely grounded peanuts
1 radish
2 cup brown rice soaked in water
Salt to taste
9 - 10 sprig chives
¾ cup sprouted beans
2 tbsp brown sugar
2 tbsp soya sauce
6 tbsp tamarind water
Oil as required 

For garnish
Sprouted beans
Coarsely grounded peanuts
Lemon wedges
Red chilli powder
Chives
Brown sugar

METHOD
Firstly, heat oil in a pan, sauté chilli flakes, garlic, red chilli powder and peanuts in it.
Meanwhile, dice the radish.
Now, add brown rice, salt, water and chives in the pan to cook. 
After this, heat peanut oil in another pan, add garlic, radish, sprouted beans, salt, brown sugar, soya sauce and tamarind water in it to prepare an aeromatic mix.
Next, put the prepared aeromatic  mix on the rice.
Garnish the prepared rice with sprouted beans, peanuts, lemon wedges, red chilli powder, chives and brown sugar.
Your Aeromatic Thai Rice is ready.

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GARLIC CHEESE PULL APART BREAD

From : http://www.zeekhanakhazana.com/recipe/garlic-cheese-pull-apart-bread

INGREDIENTS
2 cup all purpose flour
Salt to taste 
2 - 3 tsp finely chopped garlic
2 tsp dried basil
1 ½ tbsp butter
7 tbsp yeast soaked in milk
1 tsp olive oil
¼ cheddar cheese
Cumin powder as required 
Dried basil as required 
Oil as required 

For filling
25 gm mozzarella cheese
25 gm cheddar cheese
1 tsp cumin powder
2 tsp dried basils
2 tsp chilli flakes
For dusting
All purpose flour

For greasing
Desi ghee
For garnish
Milk

METHOD
Mix all purpose flour, salt, garlic, basil, butter, yeast paste and water in a bowl to knead a dough.
Now, mix oil in it and cover the dough with muslin cloth also keep it to rest for 1-1 ½ hours.
Meanwhile, mix mozzarella cheese, grated cheddar cheese, cumin powder, basil and red chilli flakes in another bowl to prepare a filling.
Next, rollout the prepared dough and spread the filling on it, cut it into the strips. 
After this, grease the stripes with ghee and place one stripe over the other, sprinkle grated cheddar cheese, jeera powder and basil on them.
Now, put the dough in the mould and sprinkle oil on it, also keep it to rest for 1 hour.
Next, bake it in oven at 180 ° Centigrade for 20 mins.
Garnish the prepared Garlic Cheese Pull- Apart Bread with milk.
Your Garlic Cheese Pull- Apart Bread is ready.

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COLOURFUL CASSEROLE

From : http://www.zeekhanakhazana.com/recipe/colourful-casserole

INGREDIENTS
1tsp butter  
¼ cup chopped onion   
¼ cup finely chopped blanched broccoli   
2 tbsp chopped cauliflower   
2 tbsp finely chopped red bell pepper   
2 tbsp finely chopped yellow bell pepper   
Salt to taste  
 ¾ cup rice water 

METHOD
In a pan add butter and let it melt. Now add chopped onion, finely chopped and blanched broccoli, chopped cauliflower, finely chopped red bell pepper, finely chopped yellow bell pepper, salt and mix well. 
Add rice water, once cooked mash it with the masher. 
Serve in a bowl. 

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DAHIWALI BREAD BHAJI

From : http://www.zeekhanakhazana.com/recipe/dahiwali-bread-bhaji
INGREDIENTS
4 diced bread slices
For bread mixture 
1 ½ cup yogurt  
1 tsp turmeric powder  
1 tsp red chili powder 
Salt to taste 

For  bhaji 
1 finely chopped onion 
1 tbsp olive oil  
1 tsp cumin seeds  
6 - 8 curry leaves 
1 ½ tsp garlic ginger paste  
Asafoetida a pinch 
1 tsp coriander powder 
1 chopped red bell pepper
1 chopped yellow bell pepper 
1 chopped green bell pepper
1 chopped green tomato
1 chopped red tomato
1 chopped onion
Salt to taste 
2 tsp chopped coriander
5 - 6 cashew nuts
Pudina chutney to serve

For garnish 
1 bulb spring onion 
Salt to taste 
1 tsp oil 
Crushed black pepper to taste 

METHOD
Discard the edges of the bread slices and chop them into dices.
To prepare bread mixture in a bowl add yogurt, turmeric powder, red chili powder, salt and whisk. Add the bread dices and mix. 
To prepare bhaji chop the onion finely. 
On a pan heat oil and add cumin seeds, curry leaves, garlic ginger paste, chopped onions, asafoetida, coriander powder, red chili powder, chopped bell peppers, chopped red and green tomatoes and mix well. 
Add the bread mixture and mix lightly. 
Now add salt, chopped coriander, cashew nuts and mix well. 
Place a ring mould on a plate and fill in the prepared dahiwali bread bhaji. 
For Garnish chop spring onion and add salt, oil and crushed black pepper to it. 
Serve dahiwali bread bhaji with mint chutney and garnish with the prepared spring onions. 

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20 MINUTES FRUIT JAM

From : http://www.zeekhanakhazana.com/recipe/20-minutes-fruit-jam

INGREDIENTS
3 pear
3 green apple
10 - 15 cloves
3 - 4 cinnamon stick
2 tsp black pepper corns
2 ¼ cup sugar

METHOD
Cook cloves, cinnamon sticks, black peppercorns, finely chopped pear and green apple in a pan.
Add sugar in it and cook for 2 mins - 3 mins.
Now keep the prepared jam in sun light for 4 hrs- 5 hrs after cooling.
Your 20 Minutes Jam is ready. 

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MUDAPPLE AND CHOCOLATE SPRING ROLL

From : http://www.zeekhanakhazana.com/recipe/mudapple-and-chocolate-spring-roll

INGREDIENTS
2 mud apples (chikoos) chopped
2 tbsp chocolate grated
10 cloves
10-15 mint leaves finely chopped
4-5 spring roll sheets
2 tbsps corn flour
Oil to deep dry

METHOD
Mix the chickoo, grated chocolate, mint leaves and cloves in a bowl. 
In another bowl mix the corn flour and water to make a paste.
Take a spring roll sheet and place a spoonful of filling on top of each sheet. Roll the sheet and seal the edges with corn flour paste. Deep fry these till golden brown and serve hot. 

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GULKAND PEDA

From : http://www.zeekhanakhazana.com/recipe/gulkand-peda
INGREDIENTS
1 cup khoya
3 - 3 ½ cup icing sugar
5 - 6 tsp gulkand
For garnish
Almonds
Pistachios
Gulkand
Cardamom seeds
Cardamom powder

METHOD
Mix khoya and icing sugar in a bowl.
Now, melt khoya in a pan and cool it to give a shape.
After this, fill gukand in the  peda. 
Garnish the prepared pedas with almonds, pistachios, cardamom seeds and cardamom powder.
Your Gulkand Peda is ready.

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CHANDRAPULI

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

INGREDIENTS
4 - 5 tbsp semolina
½ litre milk
2 tsp cardamom powder 
½ coconut
5 tbsp sugar
4 tbsp kheer
For garnish
Cardamom powder 
Grated coconut

METHOD
Sauté semolina in a pan.
Boil milk and cardamom powder in another pan.
Now, sauté cardamom powder, grated coconut and sugar in semolina pan.
Mix the prepared semolina mixture and kheer in a bowl to prepare puli.
After this, pour the boiled milk on the prepared puli.
Garnish chandrapuli with cardamom powder and grated coconut.
Your chandrapuli is ready.

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KHOYA AND GULKAND SHOOTERS

From : http://www.zeekhanakhazana.com/recipe/khoya-and-gulkand-shooters

INGREDIENTS 
½ cup khoya
1 cup sugar
½ tbsp cardamom powder
½ tbsp saffron
¼ cup rose petal compote (gulkhand)
3 edible silver sheets(chandni ka warq)
8 cloves

METHOD
Roast the cloves in a dry pan, tossing continuously. Once they begin to emit an aroma add the saffron. Gently roast and then leave aside for later.
In another pan cook the khoya till it begins to melt. 
Add cardamom powder to the melted khoya and stir well. 
Add the sugar and roasted cloves and saffron to the khoya mixture. Leave the khoya to simmer for a few minutes. 
To serve, pour a little rose petal compote into the bottom of a shot glass, add a layer of khoya and then top with another layer ofgulkhand. 
Garnish each shot glass with a small piece of the edible silver sheet before serving.

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CARAMELISED APPLE AND PEAR

From : http://www.zeekhanakhazana.com/recipe/caramelised-apple-and-pear

INGREDIENTS
2 apple
1 pear
1 cup sugar
5 - 7 star anise
10 - 15 clove
8 - 10 black peppercorns
6 - 8 cinnamon sticks
1 ¼  tsp cinnamon powder
2 - 3 tsp unsalted butter
For garnish 
Vanilla ice cream

METHOD
Heat sugar in a pan for 3 mins - 4mins to caramelise it.
Next, put star anise, clove, black peppercorns and cinnamon sticks in it.
Now mix cinnamon powder in the chopped apple and pear.
Next, cook the fruit mixture in the pan for 1 mins - 1 ½ mins.
After slightly tender, add water in the pan to cook for 3 mins - 4 mins.
After cooked, add unsalted butter in the pan.
Serve the prepared caramelised apple & pear with vanilla ice cream.
Your Caramelised Apple & Pear is ready.

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SAMBOSA HELWA

From : http://www.zeekhanakhazana.com/recipe/sambosa-helwa

INGREDIENTS
For filling
3 tbsp finely chopped pistachios
2 tbsp sugar
½ tsp cardamom powder
1 tsp saffron
1 ½ tsp rose water
2 tsp kevda jal
2 tbsp all purpose flour
5 - 6 samosa stripes
For garnish
Mint leaves

METHOD
Mix pistachios, sugar, cardamom powder, saffron, rose water and kevda jal in a bowl to prepare a filling.
Now, mix all purpose flour and water in another bowl to prepare a paste.
After this, fill the prepare filling in the cone shaped samosa strips and seal them with the prepared paste.
Bake them at 160° Centigrade for 4-5 mins.
Garnish the prepared sambosa with the remaining filling and mint leaves.
Your Sambosa Helwa is ready.

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MACARONI SAMOSA

From : http://www.zeekhanakhazana.com/recipe/macaroni-samosa

INGREDIENTS
2 tbsp olive oil
1 tsp ginger-garlic paste
1 chopped onion
1 chopped capsicum
¼ tsp oregano
White pepper to taste
½ tsp chopped  dried red chili 
2 tbsp tomato sauce
2 tbsp red chili sauce
2 tbsp vinegar
1 cup boiled macaroni
Oil for frying 

For dough
1 cup flour
Salt to taste 
2 tbsp oil
For dusting
Flour 
For garnish
Tamarind chutney
Mint chutney
Chopped red chili
Red chili sauce

METHOD
Take a pan and put olive oil for heating. Then put ginger – garlic paste and capsicum and sauté it.
Now make a filling of oregano, white pepper, pieces of red chilies, tomato sauce, red chili sauce, vinegar and macaroni and keep it aside.
Mix flour, salt, water and oil in a big bowl and knead it into dough.
Now rollout the dough and place it over the mould covering it. Put the filling inside and trim the extra dough on the sides. 
Demould the samosas and deep fry them.
Garnish the prepared samosa with mint chutney, tamarind chutney & chopped red chilies.
Your Macaroni Samosa is ready to be served.

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Arabian Cauliflower With Tahini

From : http://www.food.com/recipe/arabian-cauliflower-with-tahini-185754

1 small cauliflower, broken into florets
2 -3 garlic cloves, chopped
1/2 cup tahini, any lumps mashed with a fork
1/2-1 teaspoon ground cumin
1 lemon, juice of
salt and pepper, to taste
1 dash hot pepper sauce or 1 dash cayenne
3 -5 tablespoons water, as needed
paprika, for garnish
chopped parsley, and for garnish or cilantro, for garnish
lemon wedge, for garnish

Directions:

1 Cook the cauliflower by steaming or boiling until just tender; do not overcook! Drain and set aside.
2 Mix the garlic with the tahini, cumin and lemon juice. Season with salt, pepper and hot pepper sauce.
3 At this point the mixture is a dense thick paste. Add a little water, tablespoon by tablespoon, until the mixture is creamy, then mix with the cauliflower.
4 Cover and refrigerate until ready to serve.
5 At serving time, garnish with a sprinkle of paprika, chopped parsley/cilantro and/or lemon wedges.

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Peanut Butter Jelly French Toasts

From : http://www.foodfood.com/recipes/peanut-butter-jelly-french-toasts/

Ingredients

8 slices whole wheat bread
4 tbsp peanut butter
4 tbsp strawberry jam
4 eggs
2tbsp Milk ( doodh)
2 tbsp butter,( makkhan)
½ tsp vanilla essence
4 strawberries, to garnish
4 tbsp maple syrup
½ cup whipped cream

Preparation method

Take the 4 Whole wheat bread slices.
Apply peanut butter on 4 slices and strawberry jam on the other 4 slices.
Stick one of each together to form 4 sandwiches.
Take 02 whole egg and 02 only eggwhites of the other two eggs in a bowl, add milk and the vanilla essence. Whisk everything together to combine.
Take a frying pan and once it is hot add butter in it.
Soak both sides of each sandwich properly in the milk mix and put on the frying pan. Cook both sides for approx 3 minutes totally till it becomes brown.
Remove the French toasts on a plate. Garnish with maple syrup, whipped cream and strawberries.

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Raita Masaledar

From  : http://www.foodfood.com/recipes/burrani-raita/

Ingredients

2 cups thick dahi(yogurt)
5-6 cloves lassan(garlic)
Salt to taste
½ tsplalmirch(red chilli) powder
¼ cup doodh(milk)

preparation method

Place yogurt in a bowl

Add crushed garlic, salt, red chilli powder and whisk together till blended well

Add a little milk and mix

Spread a muslin cloth over a bowl, pour the raita over the cloth, gather the edges and squeeze to get a smooth raita

Chill and serve

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