Ingredients:

• Gram flour – 1 cup
• Bajji flour 1.5 cup



• Baking soda  a pinch
• Chilly powder 1 tsp
• Salt
• Raw banana – 2(  thin slices )
• Oil – for deep frying

Method:

• Mix the gram flour, bajji flour, chilly powder, salt and baking soda with little amount of water.
• It shouldn’t be too thick nor too Watery
• Heat oil in a pan.



• Cut the banana into slices.
• Dip the slice in batter.
• Leave slice slowly  and fry .
• Fry till the bajji turn into golden brown color.
• Serve hot.

Ingredients:

• Wheat Rava – 200gms
• Sugar 300gms
• color powder(optional) – 1/2 spoon
• Ghee – 1/4 cup
• Cardamom powder 1/2 spoon
• Cashew and raisins – a handful

Method:

• Heat a spoon of ghee and fry rava till good aroma comes out from that.

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Ingredients:

• Milk – 1/2 liter
• Sugar – 250 gm
• Water
• Maida (All purpose flour) – 1 tsp
• Rose water – 2 drops
• Lime juice – 1 tsp
• Baking powder – a pinch

Method:

• Boil milk and add lime juice to it.
• Strain in a muslin cloth after 2-3 minutes.

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Ingredients:

• Basmati rice – 2 cups
• Water – 3-1/2 cups
• Eggs – 6
• Onion (thin-sliced) – 1
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Green chilli (thin-sliced)- 2
• Cloves – 3
• Black pepper – 7
• Bay leaves – 2
• Cardamom – 2
• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Garam Masala Powder – 1 tsp
• Cinnamon sticks (thin) 3-4
• Cumin seeds – 1 tsp
• Vegetable oil – 4 tbsp
• Salt to taste
• Chopped coriander leaves

Method:

• Heat oil in a pan.
• Add cumin seeds, green and brown cardamom, cinnamon
• sticks, cloves, black pepper and the bay leaves.
• Fry for a minute. Reduce the heat.
• Add sliced onion, green chilly, ginger garlic paste and fry
• until light golden brown.
• Add red chilli powder, coriander powder, garam masala and
• salt. Mix well.
• Add rice and water. Stir well. Cover it and cook for 20
• minutes on medium heat. Slowly toss the rice upside down
• once, while its getting cooked.
• Meanwhile keep three eggs for boiling.
• Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
• Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden
• brown.
• Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
• Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking
• care that you do not break the rice grains.
• Put the rice in the center of the serving plate.
• Garnish with coriander leaves and serve hot.

Ingredients:

• 1 tbsp. olive or vegetable oil
• 1 medium onion, chopped
• 1 green or sweet red pepper, chopped
• 6 lg. fresh mushrooms, thinly sliced
• 1/3 c. chicken broth
• 2 tbsp vinegar
• 1 can tomato sauce
• 2 garlic cloves, minced
• 1 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 lb. boneless skinless chicken breasts, cut into chunks
• 2 tbsp. chopped fresh basil or 1 tsp. dried basil
• 1 tbsp. chopped fresh sage or 1/2 tsp. dried sage
• 1 lb. dry linguine, cooked and drained
• 2 to 3 tbsp. grated Parmesan cheese
• 2 tbsp. chopped fresh parsley

Method:

• In a skillet, heat oil over medium high. Saute onion, peppers and mushrooms until tender.
• Add broth and vinegar; bring to a boil. Boil 2
  minutes.
• Add tomato sauce, garlic, sugar, salt and pepper.
• Bring to a boil. Reduce heat; cover and simmer 25 minutes.
• Add chicken, basil and sage.
• Cook, uncovered, 15 minutes more or until chicken is done and sauce
  is lightly thickened. Serve chicken and sauce over pasta or with rice
• Sprinkle with cheese and parsley.