Serves 4-5

Ingredients:
Zuccini (2, Sliced)
Onion (1, Big Sliced)
Tomato (2. Sliced)
Oil (1 Tbsp)
Corriander Leaves (For Garnish)

Spices:
Cumin Seeds (1/2 Tbsp)
Turmeric (1 Tsp)
Red Chilli Powder (1/2 Tsp)
Corriander Powder (2 Tsp)
Salt (To Taste)

Method:

1. Heat oil in a Non-Stick pan and fry cumin seeds till they cracle, then put turmeric, red chilli powder and corriander powder on low flame.
2. Now put zuccini, onion and tomato and mix well.
3. Put the lid on and steam for 30-35 mintues, turning in between the steaming process.
4. Garnish with corriander leaves and serve hot with chilled curd and chapatis or paranthas.

Serves 4-6

Ingredients:
Beans (4 Cups, Chopped)
Potato (2, Cut into Cubes)
Onion (1 Big, Coarsely Chopped)
Ginger-Garlic Paste (1 Tbsp)
Fresh Corriander leaves (For Garnish)
Oil (1 Tbsp)

Spices:
Cumin Seeds (Jeera, 1 Tsp)
Turmeric Pwd (Haldi, 1 Tsp)
Chilli Pwd (Lal Mirch pissi, 1/2 Tsp)
Corriander Pwd (Pissa Dhniya, 2 Tsp)
Garam Masala (1/2 Tsp)
Amchur Pwd (Khatai, 1 Tsp)
Salt (To Taste)

Method:

1. Heat oil in a non-stick pan and saute onion and ginger-garlic paste till golden brown.
2. Now put cumin seeds and salt and saute till cumin seeds are also golden in color.
3. Put all the other spices (accept amchur pwd) and saute again.
4. Now put potato and beans and mix well.
5. Steam for about 20-30 mins or till the potato is tender (turn the veggies 2-3 times in between the steaming process).
6. Now turn the heat full and sprinkle amchur pwd.
7. Saute for 3-4 mins till all the jucies are absorbed and amchur pwd is mixed well.
8. Garnish with fresh corriander leaves and server hot with chilled curd and paranthas or roti.

Makes 20-25 mini cakes bites

Ingredients:
Cream Cheese (1, 8 oz Pack)
Paneer (Freshly made Cottage Cheese, 1 Cup)
Sugar (1 Cup)
Graham Cracker Crust (1/2 Cup)
Melted Butter (2 tbsp)
Eggs (2)
Vanilla Essence (1 Tsp)
Whipping Cream (1/3 Cup)
Powdered Sugar (3 Tbsp)
Vanilla flavour (1/2 Tsp)

Method:

1. Beat room temperature cream cheese and paneer until creamy, then add sugar and beat until well incorporated. Now add 2 eggs (should be on room temperature) one at a time and beat well after every addition. Add vanilla essence and mix well, keep aside.
2. In a medium bowl, pour graham cracker crust and melted butter and mix well.
3. Line the mini muffin tin with paper cups and pour 1/2 tsp of cracker crust in each one of them and them pour the paneer mixture over it until 3/4 filled.
4. Preheat the oven at 350 F and keep the muffin tray and bake for about 18-20 mintues.
5. As soon as u take them out of the oven, carve a hole in the middle and let them cool completely.
6. Beat the cold whipping cream with powdered sugar and vanilla flavour and pour in a pipping bag.
7. Now fill the holes with whipped cream and decorate.
8. Serve cold.

Makes 10 servings
Serving size 2 Bread slices

Ingredients: 
Onion (1 medium, finely chopped)
Tomato (2, finely chopped)
Bell Pepper (1 small, finely chopped)
Ginger (1 tbsp, grated)
Green chilli (2, finely chopped)
Corriender Leaves (2 tbsp, finely chopped)
Sooji (250 grams)
Cream (Malai, half cup)
Ajwayan (1 tsp)
Red Chilli Pwd (1/2 tsp)
Salt (to taste)
Bread (1 loaf)
Oil or butter for frying

Method:

1. In a medium bowl mix all the above ingredients and make a thick paste. Now take one bread slice and spread the paste on it with the help of a spoon or knife and sprinkle few drops of oil on it.
2. Heat a non-stick flat pan or tava and place the slice on it with the paste side down. Reduce the heat and again sprinkle few drops of oil on the other side. Flip over and cook untill golden brown on both sides.
3. Repeat the above process for all the  bread slices and serve hot with Corriander chutney or ketchup.

(Cream can be substituted by warm milk (1/2- 3/4 th cup) to make it more healthy.)

Makes 8-10 Rings

Ingredients:
Bell Pepper (4 )
Potato (6, Boiled and perfectly mashed)
Onion (2, medium, Coarsely chopped)
Corriander Leaves (Finely Chopped)
Cumin seeds (1½ Tsp)
Turmeric pwd (1 Tsp)
Red Chilli pwd (3/4 Tsp)
Aamchur pwd (1½ Tsp)
Corriander pwd (2 Tsp)
Oil (2 Tsp)
Oil spray (for frying)

Method:

1. Heat oil in a pan and add onions and cumin seeds. Saute till the onions become transparent. Now add all the other spices and corriander leaves, mix well with the onions. Add mashed potatoes and mix on medium flame, keep aside.
2. Cut the top off of the bell pepper and take out all the seeds with help of the a spoon or knife. Now stuff the bell pepper with the potato filling, as tightly as possible.
3. Now cut the bell pepper rings laying it horizontally on the cutting broad. Heat the pan and spray a little oil on the surface. Now place the rings on it nad fry them on both the sides untill the potato filling is crispy and the pepper rings are tender.
4. Serve hot with Chapatis and chilled curd.

(Makes 10-12 servings)
Baking Time 30-35 mins at 350*F

Dry Ingredients:
Maida (All Purpose flour) (1½ Cup)
Baking Pwd (2 Tsp)
Baking Soda (1 Tsp)
Sugar (1 Cup)
Salt (½ Tsp)
Powdered Sugar for decorating

Wet Ingredients:
Eggs (3, whole)
Orange Zest (1 Tsp) Optional
Lemon Zest (1 Tsp) Optional
Extra Virgin Olive Oil (3/4 Cup)
Milk (¼ Cup)

Method:

1. In a bowl mix all the dry Ingredients, except Sugar and keep aside. Break three eggs in the stand mixer bowl and put 1 cup of sugar and beat till firm peaks are formed. Now add Lemon and orange zest, milk and EVOO (can be substituted for Extra Light Olive Oil). Beat again for 3-5 mins or till the time everything is well incorporated. Also frequently stratch the bowl with the help of a rubber spatula, during the whole process.
2. Now add the dry mixture into the wet mixture, 2 tbsp at a time, on medium speed. After that Preheat the oven at 350*F and grease the pan (9½ in. in diameter by 4½ in. in depth). Pour the mixture into the pan and bake for 30-35 mins at 350*F, untill the top is brown.
3. Once it is done take out and let it rest for about 10-15 mins on a wire rack. Now sprinkle Powdered sugar, cut into slices and serve.

(If you don’t like orange and lemon zest you can substitute it with chopped dry fruits and make it sugar free by adding 1 cup of “Slpenda” instead of 1 cup of sugar.)

Ingredients:
Sooji (1 cup)
Besan (1/4 cup)
Onion (1 small, finely chopped)
Tomato (1 small, finely chopped)optional
Green Chilli (2, finely chopped) optional
Ginger (1 1/2 tbsp, finely chopped)
Corriander Leaves (2 tbsp, finely chopped)
Curry Leaves (4-6, finely chopped)
Ajwayan (1 tsp)
Red Chilli Pwd (1/2 tsp)
Salt to taste

Method:

1. Mix all the dry ingredients in a bowl and pour till water at a time and make a smooth batter. Let it sit for 10-15 mins.
2. Now mix all the wet ingredients in the batter and mix well.
3. Heat tava or pan on high and pour a laddle full of batter on it. Spread quickly (as thin as possible) in the shape of a circle. Spray some oil and fry on both sides till it becomes crisp.
4. Serve hot with corriander chutney or tomato sauce.

Ingredients:

Potatoes (2 Large, boiled and finely mashed)
Bengal gram dal (½ cup, presoaked and coarsly ground)
Green peas (½ cup, boiled)
Sweet Onion (1 small, finely chopped)
Coriander Leaves (finely chopped)
Ginger-Garlic paste (1 ½ tsp)
Green Chillies (2, finely chopped)
Turmeric pwd (½ tsp)
Red Chilli pwd (½ tsp)
Coriander pwd (1 tsp)
Garam Masala (½ tsp)
Oil (½ tbsp)
Salt to taste
Vegetable oil for Frying

Method:

1. Heat ½ tsp oil in a pan and sauté ground dal for 2-3 mins. Than mix all the above ingredients and make small balls and flatten them in the shape of a cutlet.
2. Heat the pan and cook on both the side until they are golden brown using very little vegetable oil.
3. Serve hot with coriander chutney and Lemon wedges.