Chocolate dipped cake

Ingredients:
Cooking Chocolate: 1 cup
Cake: sponge cake 1 slice vanilla flavor

Procedure:

• Melt the chocolate in double boiler method
• Cut the cake into small pieces and stick to a tooth pick to make a lollipop
• Dip the cake piece into the molten chocolate

Chocolate dipped cake is ready to be served

kit kat or wafer chocolate

Cooking chocolate: 1cup Milk flavor
Wafers chocoloate flavor or plain: 2-3

Procedure:

• Melt the cooking  chocolate in double boiler method
• Put the chocolate in 1 cup. Heat water in a bowl put the chocolate cup in boiling water ensure that water does not enter the chocolate bowl and mix till chocolate melts.
• Cut the wafers as per your required shape and size
• Take the molten chocolate and dip the wafers completely with the molten chocolate
•  Let the chocolate set. Can put it in refrigerator till chocolate sets and your kit kat or wafer chocolate is ready to be served.

Custard fruit Salad

Ingredients:
Custard Powder: 1 tbsp
Milk:1/2 litre
Fresh Fruits: all varieties cut : 1-2 cups
Sugar: 1/2 cup

Procedure:

• Take 1/2 cup cold milk and mix custard powder in it and keep aside. Ensure it is mixed thoroughly
• Heat remaining milk in a pan add 1/2 cup water. Mix sugar and when the sugar is mixed well and milk is boiling add the custard mixture and mix well 
• When milk starts thikening switch off the stove and mix well and let the mixture cool
• Once the mixture is cool add all the cut fruits and refrigerate

Serve the fruit salad cold as a dessert. Sugar and thickness can be adjusted as per taste.
If you like you can even add dry fruits as per your taste.

cabbage pakodi

Ingredients:
Cabbage: finely chopped 1 cup
Cornflour: 1tbsp
Besan/Chana flour: 1tbsp
Green chillies: finely chopped:1
Onions: finely chopped:1
Salt: to taste
Red chilli powder:1/4 tsp
Pepper:1/4 tsp
Oil for deep frying

Procedure:

• Take cabbage in a bowl
• Add all other ingredients
• Mix well if required add a little water but not required as cabbage and onion generates water themselves
• Heat oil in the pan
• Make small pakodis and fry till crisp and golden brown

Serve with Tomato Ketchup when hot

Aloo Bread Tikki

Ingredients:

Potato: 1 large boiled and mashed
Bread: 2
Salt: to taste
Onions: Finely chopped 1/4
Green chillies: finely chopped 1
Coriander: 1 tsp finely chopped
Pepper: 1/4 tsp
Oil for shallow fry 1tbsp
milk: 1/4 cup 
Bread crumbs
Cornflour:1 tsp
Procedure:

• Take the mashed potato in a bowl
• Remove the edges of bread slices soak in milk squeeze the excess milk and add to potato mash
• Add all other ingredients and mix well
• Make tikkis in required shape. Dip in the bread crumbs.
• Heat oil in a pan
• Shallow fry the tikkis on both sides

Aloo Bread tikkis are ready to be served. This tikkis can be had with sauce directly or can be used For aloo chat.

Methi Chaman

Ingredients:
Onion: 1 medium sized finely sliced
Palak/Spinach: 1 big size bunch
Methi leaves: 1 big size bunch
Salt to taste
Butter 1 tbsp
Garam masala: 1tsp
Red chilli powder: 1/2 tsp
Kaju badam powder: 1tsp
Paneer: 1 cup grated/mashed

Procedure:

• Blanch the palak and make a paste. Blanching means boil the water and add the cut palak leaves to the boiling water and cover with lid for 2 mins. Remove the palak and make a paste adding little salt.
• Heat butter in a pan on medium flame.
• Add onions to the hot butter and fry till golden brown
• Add the methi leaves(take only the leaves from the bunch) and fry till methi leaves are cooked
• Add the Palak paste and cook till butter starts releasing
• Add the grated paneer and kaju badam powder mix well. cook for 3-4 mins
• Add salt, Red chilli powder and Garam masala. Cook for 2 mins

Methi chaman is ready to be served. Goes well with Naan/Kulcha

Paneer Kulcha

Ingredients:
Maida(Refined Flour):1 cup
Curd: 1 tbsp
Soda bicarbonate/yeast:1 pinch
Sugar:1/2 tsp
Salt:1/4 tsp
Stuffing:
Paneer: 1 cup grated
Black pepper powder:1 tsp
Salt to taste
Red chilli powder:14 tsp
Butter
Procedure:

• Melt sugar, SodaBicarbonate/Yeast and salt in hot water
• Add curd to maida and Knead the dough with the above water
• Cover the dough with wet cloth and rest for atleast 1/2 hour to 1 hour
• For stuffing mix the black pepper powder, salt and Red chillipowder in grated paneer
• Make small balls of the dough stuff with paneer mixture and roll in to a kulcha 2mm thickness
• Heat tava and roast the kulcha with butter

Kulcha is ready to be served. Tastes better with Paneer Butter Masala/Palak paneer/ Methi chaman