Mayo chicken patato cutlets

Chicken(boneless) 1/2 kg
Potato 1/2 kg
Green Chilli(chopped) 1
Capsicum(chopped) 2
Mayonnaise 1 cup
Egg 1
Bread crumbs 1/2 cup
Cornflour 2 tbsp
Black Pepper Powder To taste
Salt To taste

Cooking Directions:-

Boil chicken and potatoes separately.
Shred boil chicken & mashed potatoes.
Add chicken,chillies, green pepper powder, capsicum, salt and cornflour in mashed potatoes and mix well.
Now make a thin cutlet from mixture and spread over a layer of Mayonnaise.
Put another cutlet on it and shape as a full size cutlet.

Dip the cutlets in egg, roll them in bread crumbs and fry on medium flame.

Serve hot.

Brocolli baked dish

CHEESY CHICKEN AND BROCCOLI RICE CASSEROLE

INGREDIENTS

4 bone in skin on chicken thighs (medium sized)
2 teaspoons olive oil
salt and pepper to taste
1 small yellow onion, finely chopped
1 and ½ cups of short grain rice
3 and ½ cups of chicken broth
2 and ½ cups broccoli florets
1 and ½ cups grated sharp cheddar cheese
chopped parsley for garnish

INSTRUCTIONS

Preheat the oven to 375 degrees. Place a large deep skillet on the stove over medium high heat. Add the broccoli and ½ cup water to the pan. Cook the broccoli, stirring occasionally, until cooked through and crisp tender, about 4-5 minutes. Season with salt and pepper to taste. Remove the broccoli from the pan and set aside; remove any excess water from the pan. Heat the oil in the pan over medium high heat. Season the chicken thighs on both sides with salt and pepper to taste. Place the chicken in the pan, and cook until the chicken is a deep golden brown, about 5-7 minutes. Flip the chicken and repeat the process with the other side. Remove the chicken from the pan and add the onion. Cook for 4-5 minutes or until onion is translucent. Add the rice, cooking for 1 minute. Place the chicken back into the pan. Pour in the chicken broth and season with ½ teaspoon salt and ¼ teaspoon pepper. Bring the mixture to a boil. Cover the pan and place it in the oven. Bake for 35 minutes or until liquid has absorbed and chicken is cooked through. Remove the pan from the oven and place the chicken on a serving plate, cover with foil. Stir the broccoli and cheese into the rice mixture and place it back in the oven. Cook for 5 more minutes or until cheese is melted. Place the broccoli cheddar rice on the platter alongside the chicken. Garnish with parsley and serve..

roti patra

In besan add half quantity of rice flour than besan.
Grind- kotmir ,lasan,green chilli,jeeru
N add in besan .thn add gol amli chatni ,black pepper powder n salt
Add all ths ingredients make paste by adding little water
Spread on roti
Roll n steam it.

Rat ki bachi hui roti ka patra style

Besan me namak, mirchi, haldi, imli pulp , sugar, pinch of soda dal kar paste banay. Rat ki roti par lagay. Fir ek aur roti rakhe fir paste lagay. Ase teen roti rakh kar roll kare. Fir steamer me steam kare. Thanda hone par cut karke deep fry kare. Crispy hone de. Sauce ke sath serve kare. very nice  even i also try

Homemade Bounty Bars

with just 3 ingredients:
400 g milk chocolate
3 cups coconut flakes
1 cup condensed milk
Enjoy!
After you molded the flakes/shredded coconut,
add them to freezer for 20 minutes and then dip
them in melted chocolate.
1 cup of coconut flakes= 75-80 grams. Use about
240 grams of coconut flakes total (80x3).
You can substitute for healthier ingredients like
coconut oil and Organic Agave Syrup instead of
the condensed milk, and dark chocolate for milk
chocolate. Be creative!!!!

Shahi malpua

1 cup maido
2 eggs
1tbsp rava
1tbsp charoli
1tbsp kaju
Sugar as per taste
Water as required

Mix all the ingredients and make a smooth paste keep the consistency medium and fry serve with milkmaid

Laccha paratha

Ingredients
2 cups whole wheat flour (gehun ka atta)
2 tbsp ghee for the dough
salt to taste
whole wheat flour (gehun ka atta) for rolling and sprinkling
7 tsp ghee for brushing
ghee for cooking
Method
Combine the whole wheat flour, 2 tbsp ghee and salt, mix well and knead into a soft dough using enough lukewarm water.
Divide the dough into 7 equal portions.
Roll a portion of the dough into a 200 mm. (8”) diameter circle using a little whole wheat flour for rolling.
Spread 1 tsp of ghee evenly over it.
Sprinkle a little whole wheat flour evenly over it and spread it lightly.
Fold from one end to the other to make pleats like a fan, while gently pressing them in between, as shown in the image below.
Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
Turnover the swiss roll so that the sealed side faces upwards and again gently roll into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha, using a little ghee, till golden brown spots appear on both the sides.
Remove on a plate and press it gently from the sides towards the centre to make the layers more visible in the paratha.
Repeat steps 3 to 10 to make 6 more parathas.
Serve immediately.

Fruit dry fruit pudding

Ingredients for  2 bowl pudding...1 litre full cream milk (cold), 200 ml fresh cream( if u don't have fresh cream use 1 cup malai), 1 egg,2 pinch of ilaichi powder, 2 full tbsp custard powder, Sugar as per your taste, blend all this ingredients first blend it very properly....know put on gas boiled then stir continusoly. ... and when boil comes simmer d gas...and let it boil....when u see that consistency is thick switch off d gas and let it cool know   take 2 pineapple pastry and flat pudding serving bowl..know in Base Layer with pineapple pastry..then add 1 layer of custard ..then add a layer of fresh fruits like mango apple banana. ...or your choice of fruits....then layer of loads of dry fruit of your choice then again add custard and finally garnish with dry fruit pudding is ready