Bread Dahi Vada

Ingredients
10 bread slices

250 gm curd

Oil to fry

Salt and black pepper to taste

1/2 tsp red chilli powder

1/2 tsp amchoor powder

Chopped mint leaves

A pinch of zeera powder

1 Tbsp anardana

Method
Remove the brown portion from all slices.

Soak these in water and squeeze.

Then mix mashed paneer in soaked bread slices.

Add a pinch of salt and amchoor. Make small-sized balls, flatten and deep fry till light brown.

Remove from oil and soak in warm water for 10 minutes. Squeeze and keep aside.

Beat the curd. Then add salt and chilli powder. Pour over the vadas and decorate with mint, jeera powder and anardana.

Masala Macaroni recipe

Ingredients
1 cup macaroni
salt to taste
1 tbsp oil
2 tsp finely chopped garlic
1 tsp finely chopped ginger
1/2 cup finely chopped onions
1 cup finely chopped tomatoes
1 tsp chilli powder
1 vegetarian seasoning cube
1/2 cup finely chopped capsicum
2 tbsp tomato ketchup

Method 
Boil enough water in a pan, add macaroni, salt and few drops of oil. Cook till macaroni is cooked which will take approx. 8 minutes. Drain the water and keep the pasta aside.
Heat the oil, add the garlic and ginger and sauté on a medium flame for 1 minute.
Add the onions and sauté on a medium flame for 2 minutes.
Add the tomatoes, chilli powder, seasoning cube, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the capsicum, tomato ketchup, salt and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the boiled pasta, mix gently and cook on a medium flame for 2 minutes, while tossing occasionally.
Serve hot.

Shrimp Biryani

Ingredients

For shrimp marinade:

1 tsp chili powder
1/2 tsp turmeric powder
salt to taste
2 Tbsp vegetable oil for frying

For the biryani masala:
1/2 kg shrimp
3 large onionssliced very finely (250 g)
10 green chilies,crushed to a paste
1 Tbsp ginger-garlic paste
1 tomato, sliced into 1/2'" wedges
1/2 Tsp turmeric powder
1 Tsp chili powder
1/2 Tsp garam masala
2 Tsp coriander powder
1/3 cup coriander leaves, chopped
2 Tbsp ghee
juice of 1 lime 
For the rice:3 cups jeera shaala rice, washed well and drained
1 small onion, sliced finely
6 cups boiling water
3 leveled tbsp ghee 
To assemble:1 Tsp garam masala
1 Tsp saffron ground in 1 Tbsp hot water
Method
Marinate the shrimp for at least half an hour, fry lightly and set aside.

For Biryani Masala:

Heat 2 tbsp ghee on medium flame and fry the onions till very soft and almost brown.

Add the green chili paste and ginger-garlic paste and sauté until the raw smell disappears.

Add the turmeric powder, chili powder, garam masala, coriander powder and tomatoes. Add 

salt as required and sauté for 1-2 minutes.

Now, add the shrimp, stir well and close the vessel for 5-7 minutes.

Next, squeeze in the lime juice, add the coriander leaves, and adjust seasoning as required.

Remove from heat when it reaches a thick-ish consistency and coats the back of your spoon.

For Rice:

To prepare the rice, heat the ghee in a medium sized pot and fry the onions till soft and translucent.

Add rice and mix well until it is coated with the ghee.

Add the boiling water and salt to taste.

Let it boil until the water reaches the same level as the rice.

Now reduce the heat, cover the pot and cook for 13-14 minutes, stirring gently once in between.

To Assemble:

Preheat oven to 150 degrees Celcius.

In an oven-proof dish, layer the dish alternately with the shrimp masala and the rice, with the masala forming the bottom layer. Three layers is ideal.

In between each layer, sprinkle garam masala and saffron.

Cover with foil and keep in the oven for 20-30 minutes.

Serve hot. 

Ragi Cookies

Ingredients
1 cup ragi flour

1/2 cup brown cane sugar

1/2 Tbsp green cardamom powder

2 pinches of ginger powder

1/2 Tbsp baking powder

1/2 cup oil (rice bran)

1 egg whisked

1/2 Tbsp salt or to taste

Method
In a pan mix the ragi flour and cardamom powder. Then roast this gently on a tawa till the color gets a wee bit darker. (for a minute or two)

In a bowl break an egg and whisk it. Add the roasted ragi and sugar into it.

Mix well.

Add the dry ginger and salt to it.

Then add the oil and mix well. It will look like a dark dough.

Make round balls and flatten them in your palms.

Pre-heat the oven for 5-7 minutes. Take a flat dish, put butter paper on it. No need to grease it.

Place the biscuit roundels an inch away from each other and bake for 8 minutes at 180 degree Celsius.