Method:
1. Apply the apple spread on one bread slice. Sandwich with another slice of bread.

2. Spread a layer of the carrot spread and sandwich with a third slice of bread

3. Repeat to make 2 more sandwiches.

4. Remove the crusts and cut into 4 triangles

Method:
1.Knead together mashed eggs, potatoes, coriander leaves, chili and 1 tsp salt and divide into 8 portions.

2.Sieve flour and 1 tsp salt, rub 2 tbsps ghee or oil and mix well for 10 mins.

3.Slowly add warm water and knead into a soft dough and divide into 8 equal balls.

4.Roll out each ball a little and place one portion of the egg mixture in the center of each round.

5.Fold it over and pinch the ends and now roll out each ball into 4" round puri (donot make it too thin or the stuffing will come out).

6.Heat oil in a frying pan, deep fry one puri at a time until the colour turns golden.

7.Serve hot with plain curds.

Method:
1. Mix together salt and flour and rub in ghee, then add enough water to make a stiff dough. Divide the dough in lemon-sized balls, then roll out each ball into a not too thin disc or a chapati on a floured board.

2.Fry onions, ginger & garlic till light brown in 2 tbsps. of ghee.

3.Add the mince and fry till the water dries.

4.Next add the chopped tomatoes with 1 cup of water, garam masala and cook till the mince dries up.

5.Add the chopped coriander and mint leaves with the chilies, mix well and keep aside.

6.Spread the mince mixture on one round chapati and cover with a another round chapati and seal the edges.
4.Sprinkle a little dry flour on top, then roll the paratha to a thin round shape taking care not to break it.

5. Grease a tava with ghee and place the paratha over it and when the base turns slightly golden colour, apply ghee on the top and turn the paratha on the other side.

6. Press gently, keep turning the paratha and applying ghee until the paratha turns golden colour.

7. Serve hot with butter and a bowl of season curds.

Method:
1.Add water or milk and make a stiff dough. Knead well and keep aside for 15 minutes. Divide the dough into 4 portions.

2.Combine all the remaining ingredients to prepare the filling. Divide into 4 portions.

3.Flatten a dough ball. Place one portion of the filling over it and close the ball to cover the filling completely.

4.Roll out on a lightly floured board to a 12 cms disc

.5.Cook on a moderately hot tawa over medium heat till done and crisp on both sides.

6.In the same way prepare the remaining roties.

7.Serve hot.

Method:
1. Place the flour in a bowl and mix in a little water in order to bind the flour. Once all the water has been absorbed, place the dough on a clean, lightly-floured surface and knead it thoroughly with floured hands as you would for making ordinary bread dough.

2. Once the dough feels fairly soft and pliable - the consistency should be like that of shortcrust pastry dough - replace it in the bowl. Cover with cling film or a piece of dump cloth and leave to rest for at least 15 minutes.

3. Heat a heavy frying pan, griddle or tava. Break off a small piece of dough and shape it in your palms into a smooth ball the size of a table tennis ball. Dip this into some dry flour in order to coat it. Place it on a clean, floured surface and roll it into a round no more than 0.25 cm (1/2 inch) thick and about 12.5 cm (5 inches) in diameter. If the chappati tends to stick to the work surface, lift it carefull and dip into the flour once more.

4. Carefully place the rolled-out chappati onto the hot pan. As soon as small bubbles start to appear on the surface, turn it over, and repeat the process. Take a clean tea towel and carefully press down the edges of the chappati. This will not only make sure that the edges are cooked but also make the chappati puff up, making it light and fluffy. The chappati is cooked as soon as both sides have the brown spots on the surface.

5. Remove from the hot griddle or frying pan and smear with a little ghee or butter. Serve at once or keep warm in a clean tea towel or foil. Repeat with remainning dough.

6. Chappatis (both cooked and uncooked) freeze very successfullt. If they are uncooked layer them between sheets of freezer paper, thaw them out slightly and cook in the normal way. If cooked chappatis have been frozen, there is no need to thaw them, simply put them straight under a hot grill and heat them through for a few minutes.

Method:
1. Pour the flour in a bowl and add a little water at a time to bind it into a soft, pliable dough. Knead for a few minutes until the dough leaves the sides of the bowl absolutely clean. Cover with a cloth and leave to rest for 15 minutes.

2. Divide the dough into 8 equal parts. Place one portion in the palm of your hand and roll it into a smooth ball. Lightly coat it with a little dry flour and flatten it slightly on a floured surface. Roll out into a round of 10cm (4 inches). Smear a little melted ghee on top. Fold 1/3 of the round into the centre and then the other 1/3 over the first fold so that you have a long rectangle and repeat folding. 1/3 up and 1/3 down, so that you now have a neat little square.

3. Dip this square into dry flour to prevent it from sticking to the rolling surface. Roll out the paratha into a square no thicker than 5 mm (1/8 inch) and no larger than 12.5 cm (5 inches).

4. Heat a shallow, heavy frying pan or a griddle or tava. Test the heat by sprinkling a little dry flour on the hot surface: it should burn at once. Wipe the surface clean.

5. To dry-fry, lift the paratha and place it in the hot pan. Within a few seconds, small bubbles will start appearing on the surface and the paratha will become slightly opaque. Turn it over with a spatula and cook the other side. As soon as small bubbles appear on the surface the underside is cooked. Turn the parath again and let the other side cook again. Press down the edges with a clean cloth to ensure even cooking. Let the paratha cook for another few seconds then carefully remove it.

6. Smear with ghee if you wish, or serve plain. Keep hot while you cook the remaining parathas.

Method:

Stuffing:

In a bowl, mix the rice, jeera, jeera powder, red chilli powder, green chillies and salt.
The stuffing is ready - its that quick!!!

Parathas:

Knead the flour with a little salt and oil. Mix water as needed.
Make the parathas with this stuffing. They taste better when cooked in ghee/oil to be crisp.
Serve hot with butter, pickle and raita.

Potato stuffing
30 ml / 2 tbs vegetable oil, 5 ml / 1 tsp ajowan seeds, 1 medium onion, skinned and finely chopped, 2.5 cm / 1 inch piece fresh ginger, peeled and finely chopped, 1 green chilli, finely chopped, 450 g / 1 lb potatoes in their skins, peeled and quartered, 5 ml / 1 level ground coriander, 2.5 ml / 1/2 level tsp garam masala, 2.5 ml / 1/2 level tsp chilli powder,
2.5 ml / 1/2 tevel tsp dried mint leaves, 7.5 ml / 1 - 1/2 level tsp salt

Method:
1. Prepare the dough. Put the flour in a bowl. gradually add the water and bind the mixture into a soft, pliable dough. Knead well for a few minutes until the sides of the bowl are clean. Cover with a damp cloth or polythene bag and leave to rest for 15 minutes.

2. Meanwhile prepare the stuffing. Slice the potatoes very finely; set aside.

3. In a shallow frying pan or karhai heat the oil, add the ajowan seeds. As soon as thry pop, add the chopped onion, ginger and green chilli. Stirring frequently, fry them for about 10 minutes to a pale golden colour, then add the potatoes and the remainning spices, mint and salt. Increase the heat and, stirring and tossing continously, fry the mixture until all the ingredients are well mixed. Remove from the heat and allow to cool completely.

4. Divide the dough into 10 - 12 equal parts. Shape each portion into a smooth ball. On a floured surface, roll out the ball to about 7.5 cm (3 inches) in diameter and place it in the palm of your hand.

5. Place about 15 ml (1 tbsp) of the potato mixture in the centre of the dough and carefully fold up the edges to completely cove up the filling. Press edges to seal.

6. Dip the stuffed ball into some dry flour to prevent it from sticking to the rolling surface and roll out into a round of no more than 15 cm (6 inches in diameter).
Heat a heavy frying pan or a griddle or tava. Test the heat by sprinkling little dry flour on the surface. The tenperature is correct when the flour brn immediately. Wipe clean ready for use.

7. Carefully place the round dough on the hot pan. Allow to cook for a minute then turn it over. Smear a little oil on the top and after a minute, turn it over again. The top side will now be covered with small brown spots.

8. Spread some more oil on the surface and along the edges of the parathas. Turn it over again and reapeat the oiling process. Press doen the edges to ensure even cooking.
Both sides of the parathas should be crisp. Remove from the pan and serve at once.
Repeat with remaining dough.

Method:
For the stuffing :
1. Heat the oil and fry the mixed vegetables, and spring onions on a very high flame for 1 minute. Add the Ajinomoto powder and cook for a further 3 to 4 minutes.

2. Add the potato, coriander, green chillies, chilli powder and salt and mix well.

For the dough:
Mix all the ingredients and add water to make a soft dough. Divide the dough into 10 to 12 portions. Roll out thinly.

How to proceed :
1. Put 1 tablespoon of the stuffing in the centre of each dough round. Make an envelope by folding all the sides over the vegetables.

2. Cook on a tawa (griddle) with ghee until crisp on both sides. Repeat for the remaining dough rounds and stuffing. Serve hot.

Method:
1.Sieve wheat flour and 1 tsp. salt together and gradually add water and make a stiff dough.

2.Cover with a damp cloth and keep aside for 20 minutes.

3.Boil the eggs and mash well, add 1tsp. salt, pepper, coriander and 1 tsp. ghee or oil. Mix well and keep aside.

4.Knead the dough until smooth and divide into 8 equal balls.

5.Roll out each ball into a 4" diameter circle, and place 1 tbsp. egg filling in the center of each circle.

6.Fold up the edges and shape them into balls again.

7.Now roll out the stuffed balls on a floured board to a circle of 5" diameter.

8.Rub a little oil or ghee on one side, heat a tava and fry the paratha with little ghee or oil.

9.Cook until both sides turn golden brown, turning once or twice.

Method:
1. Take flour and add baking powder, baking soda and salt. Mix well and pass it through a sieve.

2. Mix yogurt and sugar. Add this to the flour and add about a cup of water and mix gradually to make a soft dough by light kneading.

3. Incorporate 2 tbsps. of oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour.

4. Divide it into 16 equal portions, roll them into balls. Cover and keep to ferment for ten minutes.

5. Grease your palms with a little oil and flatten the balls. Roll into 5 inch diameter diskettes.

6. Heat oil in a kadai and deep fry bhaturas on high flame till light on both sides.

Method:
1. Sieve flour with salt.

2. Dry half the mint leaves on a hot griddle and then powder and the remaining half chop.

3. Mix the chopped mint leaves into the flour and knead into a stiff dough.

4. Knead well, cover and keep aside for 10 minutes.

5. Divide into 6 equal portions,

6. Roll out each portion with a rolling pin to approximately six inch diameter.

7. Cook rolled portion (paratha) on a Tawa (griddle plate), on moderate heat for 3 minutes. Turn it and smear half a table spoon of oil on paratha. Repeat the same on the other side.

8. Cook on low heat till golden brown. Serve hot with Dal Pakhtooni or curry of your choice.

Method:
1.Mash the boiled potatoes finely (No lumps should remain as it will break the puri).

2.Sift the flour and salt, add the curd and mashed potatoes with 1 tbsp of ghee or oil.

3.Knead to a soft dough, divide into 10 balls and roll out each ball into 4" diameter circles.

4.Heat ghee on in heavy pan and deep fry 1 or 2 puris at a time until the colour turns golden brown.

5.Serve hot with bhaji or dahi.

Method:
1.Take the bread slices, remove crust and cut into small squares (croutons).

2.Heat oil in a kadai and deep fry the bread pieces. Drain and keep aside.

3.Place the bread pieces in a bowl. Add chopped onion, tomatoes, cucumber, half the coriander leaves, potatoes, apples (add lemon juice to the apples after cutting them so that they do not turn brown) and mix.

4.Add crushed peanuts, salt, tamarind chutney and mix well.

5.Put sev on top and garnish with the remaining coriander leaves.

Method:
1. Beat egg well.

2. Add sugar and milk and beat nicely once again.

3. Sieve together flour, salt and baking powder.

4. Mix in melted butter along with Curd/Yogurt and milk and mix nicely.

5. Add enough water to form a dough of medium consistency. Knead the dough until it turns very smooth.

6. Cover and set aside for half an hour. Then divide the dough into large walnut-sized balls and shape each ball on your hands into an oblong-shaped roti.

7. Apply melted butter or Ghee on both sides of the roti and smear one side of the roti liberally with onion seeds and bake in a tandoor.

8. You can also bake this roti on an open fire or oven or sigri, but it tastes better when baked in a tandoor.

Method:
1. Mix the flour with little oil, chopped onion, salt & green chilli to make a stiff dough.

2. Divide in medium balls. Roll out each in a roun shape. Heat tava & fry parathas with oil till golden brown.

Method:
1.Grind green peas, green chillies, ginger & salt into a smooth paste.

2. Heat oil in a pan & add cummin seeds. Add green pea paste & fry till dry & keep aside.

3. Mix the flour, a little oil, salt & chilli powder to make a stiff dough.

4. Divide in medium balls. Roll out a ball into round disc. Place a portion of the filling in the middle, fold & flatten.

5. Roll out in a paratha. Heat tava & fry parathas with
oil till golden brown.