DAM BIRYANIES

Light Of Universe

VEG CURRY

CHICKEN CURRY

PALAK PANEER

FEELINGS

CAULIFLOWER BONDA

MIX VEGGIE CURRY (RAI)

SHRIMP OR PRAWN CURRY

DRY SHRIMP OR PRAWN

EGG CURRY

PISTACHIOS KULFI

BANANA & ALMOND MILK SHAKE

BANANA & ALMOND MILK SHAKE RECIPE

INGREDIENTS:

• 1 cup milk
• 1 banana (sliced)
• 1 tsp sugar or to taste
• 4-5 Almonds 
• 1 tsp cream (optional)
• 2 ice cubes
• cardamom powder (optional)

METHOD:

Put banana, milk, sugar, cream, ice cubes and almonds into a blender and blend for 2 minutes, then pour into glasses and serve. If u want u can sprinkle a little of cardamom powder.

BHARWA MIRCHI BONDA

VEGGIE PANEER ROLL WITH WHEAT ROTI (BREAD)

ALU PANEER WITH METHI

SLICED BREAD CHOP

SLICED BREAD CHOP RECIPE

INGREDIENTS:

• 4 bread slices  
• 1/2 cup besan 
• 1/2 spoon cumin seeds
• 1 spoon mint chutney 
• 2 spoon tomato sauce 
• 1/2 tsp ginger garlic paste
• Salt to taste
•  Oil for fry
• Salt to test
• 1/2 tsp chicken masala
• A pinch of backing soda

METHOD: 
1. On one side of bread spread tomato sauce and put other bread on that like sandwitch. On one side of that sandwitch spread mint chutney and put one more bread slice on that. On the other side of the mint bread, spread tomato sauce and put one more bread slice on that. 
2. In a bowl put basan, cumin seeds, 1/2 tsp chicken masala, salt, backing soda, ginger garlic paste, water and mix them well and make a semi solid batter.
6. In that batter put that bread sandwitch and deep-fry in hot oil till they are golden brown in color.

6. Drain on absorbent paper.

7. Serve hot with onion, green and red chutney.

CARROT & POTATO DRY CURRY

CARROT & POTATO DRY CURRY RECIPE

INGREDIENTS:

• 3 boiled potatos (cut 1 potato to 6 pieces)
• 1 carrot greted 
• 1  onion chopped
•  2 tsp oil 
• Salt to test
• turmeric powder
• 1 tbsp ginger garlic paste
• 1/2 tsp cumin seeds
• 1/2 tsp everest chicken masala
• 1/2 tsp red chilli powder
• A pinch of dry fried fenugreek powder

METHOD:

1. Heat a pan, put 2 tsp oil, cumin seeds and onions and stir till it became golden brown in color.

2. Add carrots, salt and turmeric powder. Mix it and cover it for 5 mins on medium flame.

3.  Open the lid and add ginger  garlic paste, chili powder, salt and mix it well. 

5. Stir it on medium flame for about 10-12 minutes.
6. Then add potatoes, chicken masala and 1/2 cup water. Mix and cover the lid for 10 minutes on medium flame.

7. Open the lid and put dry fried fenugreek powder. Mix and cover the lid for 2 minutes.

8. Serve it with rice or chapati.

CABBAGE CHUTNEY