Method :

         1: Spread some of the biscuits in the dish. 2: spread over it little bit of  pineapple juice.3 :spread the small pieces of pineapple over it. 4: spread the little amount of cream over it . 5: after this step spread again biscuits over it and follow the same procedure after spreading the cream,6: spread chocolate sauce over it , and store it in the refregirator to be cool , serve it with almonds,  pistachew and wallnuts, or any other toping of your choice.

 

 

 

Method

1. Cut the baby corn, carrot and cucumber into thick strips like french fries. Keep aside. 2. Heat the oil in a pan and add the sesame seeds to it. . 3. When they crackle, add the ginger paste and garlic paste and saute for some more time. 4. Add all the vegetables, chick peas and salt and stir. 5. Add the chilli sauce and chilli flakes and mix well . 6. Serve hot

In a large wide heavy frying pan ,heat oil & butter mixture over low heat,add onions & salt ,strring often,untill golden brown,10-15 mins

Add ginger & garlic & cook for 1 min,add turmeric .Stir in tomato & chilli & cooked uncovered untill tomatos r soft.add corriander mixed mix well.

Spread  tomato mixture evenly in a pan & use spoon to make eight evenly spaced indentations in mixture.Break  an egg  into into each indentation,cover pan  & cook over low heat until eggs r just set,about 10 mins.Serve hot.

Serves 8

Note:This dish is excellent for breakfast or brunch ,served with toast or bread rolls.

 

Mix  wheat  flour, sugar, baking pwder, and  banana  pulp  and  make  fine  batter. Apply  ghee  on  a  pan  and  make  pancakes  of  this  batter.

on  other  side, in  a  pan  take  khajoor  and  heat  on  low  flame. Add  cream  and  ghee, till  khajoor  is  soft. Finally  add  all  dryfruits. Put  this  stuffing  on  pancake  and  roll  it  and  garnish  it  with  honey.

Serve  hot  or  cold.

milk ko ublne ke liye rakh de.jab gada hone lage to isme ilaichi powder,mewe,sugar aur kesar ko milk me ghiskar dal de aur kuch der baad utar le.swadish kheer teyar he.

Put olive oil in the frying pan and let it burn for a couple of minutes. Cut the pepper in small pieces and fry it. If using fresh tomatoes chop them as fine as possible and add them. Fry until the mixture becomes almost dry. Add salt, pepper and the eggs and smash them inside the frying pan, with a wooden spoon. Stir for a few minutes and remove the mixture. (You can also use onions)

Cut chicken into 1 inch pieces. Blend together all the ingredients into a paste. Marinate chicken into the above paste for an hour. Arrange pieces on cocktail sticks. Shallow fry them on medium heat. Serve hot with chutney and tomato ketchup.

Heat oil, add mustard seeds and saunf (fennel seeds). Add finely chopped onions. Cook till transparent. Add chopped green chillies, salt and turmeric powder. Soak rice flakes in water for a minute. Drain water and squeeze lightly to drain away excess water. Add soaked poha to the masala and stir well. Cook for a minute. Serve hot garnished with lemon juice and corriander leaves.

Heat oil. Fry finely chopped onions till light golden. Add keema, red chilli, salt and half a cup of water, fry for 4-5 minutes. Beat eggs and add to the keema. Turn off heat immediately. Mix till eggs are mixed in keema and just cooked. Serve with fresh white bread.