Add khoya and a pinch of saffron and sugar accordingly. Boil until it becomes of thick consistency and ready to fill.

Now make a dough of maida and make small puris of it. Then add 2 spoons of filling to each puri and fold over to make a semi circle.

Now in another pan heat rest of the ghee and fry the puris in it. Remove the puris once they turn golden brown.

In another pan make some sugar solution by boiling water and sugar; add a pinch of saffron to it for taste and colour, put the fried puris into this sugar solution and take it out after 10-12 seconds. Put it on a plate and garnish it with chopped almonds and serve hot.

RELATED RECIPES Besan Badam Ladoo Wheat puri with besan sabzi Bhelpuri sandwich Badam ragi malt Masala puris Ingredients: 250gm - maida 100gm - almond saffron, a pinch 100gm - khova 1/2 cup - sugar 1 cup - ghee (less)

On the tava, roast the chapati(single, not all the four) with some oil, set aside. Beat an egg with some salt and pour it on the tava to make an omlette, spread it to the size of the chapati.

Now place the roasted maida chapati over the omlette immediately, before the omlette is cooked, this will allow the chapati to stick to the omlette. Roast both the sides until its cooked completely.

Remove from the flame and place it on a sheet of thick paper. Sprinkle the chopped onions, green chilies, red chili powder, salt on the egg side of the chapati.

Add the grated veggies, tomato sauce, chilli sauce, few drops of lemon juice on it. Now roll the chapati, hold it, and then roll the paper over it, make it into a cylinder, with the bottom covered with paper.

Its ready to be served. Note : Instead of all the above stuffing, you can stuff it with left over potato curry/chicken curry etc.

RELATED RECIPES Egg burji Eggless banana walnut bread Stir fried veggies in curly noodles Roasted Eggplant Chutney Bread rolls Ingredients: 4 eggs, 2 cups of maida, 1 big onion chopped and soaked in a tsp of vinegar, green chilies finely chopped, 2 tsps of red chili powder, tomato sauce, chili sauce, lemon juice to taste, grated and raw carrot, capsicum, cucumber (all optional) oil for roasting, salt to taste (less)

In a bowl, mix paneer, pepper, chilli,salt and 2 tbsp maida. Make small cutlets of your choice of shape.

I made it a little oblong. Make a thick paste out of 2 tblsp maida and water and dip the cutlets in the maida.

Then coat it with bread crumbs and arrange in a plate.In case you dont have bread crumbs, you can grind the bread slices to get fresh crumbs.

Heat a non-stick pan with oil drizzled. Cook the cutlets and cook both sides (drizzle oil when you flip) to golden brown.

For the gravy, fry ginger garlic paste, onion and cashew nuts until onions turn golden brown. Cool and grind to a smooth paste with a little bit of water.

Heat pan with oil and fry the ground paste for 3-4 minutes in medium flame. Add garam masala and red chilli powder and fry until oil separates.

Add well beaten curd and mix well. Cook until oil separates from the gravy.

Add another 3/4 cup of water and bring to boil. Arrange the prepared cutlets in a bowl and pour the gravy over the cutlets.

Garnish well with chopped coriander leaves. You can enjoy this exotic side dish served with any mild pulavs or roti Recipe courtesy: Rak`s Kitchen RELATED RECIPES Paneer jalfrezi Muli paneer paratha Paneer fried rice Paneer masala khichdi Chilli Paneer Ingredients: 1 & 1/2 cups - paneer, crumbled 2 tbsp + 2 tbsp - maida 1/2 tsp - pepper 1 - green chilli, chopped Salt as needed Bread crumbs (or 3 bread slices) as needed Oil as needed For the gravy: 1 & 1/2 cups - onion, sliced 8 - cashews 1 tsp - ginger garlic paste 1/2 cup - curd 1/2 tsp - garam masala 1 tsp - red chilli powder Salt as needed 2 tbsp - oil 1 sprig - coriander leaves (less)

Shape each portion into1/2 thick disc. Mix bread crumbs with sesame seeds and place on a wide plate.

Roll the patties in this mixture. Heat a non stick fry pan and fry the patties on both sides with little oil.

Serve hot with a sweet and sour sauce. Serves: 6 RELATED RECIPES Paneer masala khichdi Chilli Paneer Shahi Paneer Garlic paneer starters Paneer potato cutlet Ingredients: 250 g - paneer, grated 1 cup - mashed potato cup - dry bread crumbs cup - sesame seeds cup - shallots (small onions), peeled and chopped finely 2 tbsp - roasted peanuts, finely chopped 1 tsp - garlic, minced 1 tsp - ginger, minced 2 tsp - curry powder 2 tsp - soya sauce oil to shallow fry 2 tbsp - maida salt to taste (less)

Add Italian seasoning, maida to milk. Add pepper and salt and mix well.

Set aside. Heat oil, add ginger garlic paste, onions.

Saute till onions turn slightly brown. Then add the milk pepper mixture, once it starts to boil add cooked macaroni, mix well till all is combined and look creamy.

Your peppery milk macaroni is ready to serve. Note: The milk tends to get absorbed soon so serve it straight from the stove.

Recipe: Sharmis Passions RELATED RECIPES Chow chow kurma Spinach thokku (pickle) Kuska biryani Vazhaipoo Vadai Corn polenta upma Ingredients: 1 cup - macaroni 1 and 1/2 cups - milk 1/2 tsp - pepper 1 tsp - Italian seasoning 1 - onion, chopped fine 1 tsp - ginger garlic paste 1 tsp - olive oil Salt to taste (less)

Add Italian seasoning, maida to milk. Add pepper and salt and mix well.

Set aside. Heat oil, add ginger garlic paste, onions.

Saute till onions turn slightly brown. Then add the milk pepper mixture, once it starts to boil add cooked macaroni, mix well till all is combined and look creamy.

Your peppery milk macaroni is ready to serve. Note: The milk tends to get absorbed soon so serve it straight from the stove.

Recipe: Sharmis Passions RELATED RECIPES Chow chow kurma Spinach thokku (pickle) Kuska biryani Vazhaipoo Vadai Corn polenta upma Ingredients: 1 cup - macaroni 1 and 1/2 cups - milk 1/2 tsp - pepper 1 tsp - Italian seasoning 1 - onion, chopped fine 1 tsp - ginger garlic paste 1 tsp - olive oil Salt to taste (less)

Add the egg replacer, condensed milk and vanilla to the beaten butter and sugar mixture and beat again till smooth. Add this to the mixed flour and mix well.

Add the soda water and mix well. Preheat the oven to 180 degree C.

Lastly add the dry fuits and mix well; sprinkle some dry fruits and chocolate crumbs on top of the batter. Grease a baking tray with butter/oil and pour the mix in to the tray.

Bake for 35 minutes or until the cake is done - check by inserting a knife, if it comes out clean then your cake is done! Once done, cool on a wire rack, slice and enjoy! RELATED RECIPES Eggless brownie No Bake Biscuit Custard Pudding Cake Sweet potato cucumber cheesecake served with black pepper ice cream Olive oil pomenta cake with beetroot basil compote Gluay Guan (Thai Banana Cake) Ingredients: 1 & 1/2 cups - all purpose flour/maida 3 tbsp corn flour 100 gms butter 4 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda/sodium bi carb 1/2 cup condensed milk 1/3 cup soda water 1/4 tsp salt 1 tsp vanilla essence 1 chopped dry fruits 2 tsp - chocolate crumbs Egg replacer: 2 tbsp - water 1/2 tsp - baking powder 2 tsp - oil (less)

Now put some oil in a pan and add cottage cheese, sugar, salt and ginger-garlic paste. Mix well and fry for 3 minutes, taking care that the cheese does not stick to the bottom of the pan.

Now make 10 small balls with the cheese and 1 raisin in the centre Cover it completely with the spinach mixture and make kofta. Fry the koftas until the spinach turns dark green and keep aside.

For gravy: Heat oil in a pan and add onion paste, ginger garlic paste and fry for a while Add cashew paste, sugar and salt and fry Then add water and boil. Green chillies may be added.

Add the koftas and simmer for 5 minutes and serve immediately. Note: Get your daily quota of iron from the spinach and protein from the cottage cheese in this dish RELATED RECIPES Stuffed kundru curry Beetroot curry with onion Sri Lankan dry pumpkin curry Colacasia curry Phaldari kofta (raw banana koftas) Ingredients: 1 kg - spinach 3 - medium sized potatoes 1/2 tbsp - maida 1 tsp - sugar 1 tsp - salt 200 g - cottage cheese 1 tsp - ginger and 1 tsp - garlic paste 15 raisins 1/2 tsp - sugar 1/2 tsp - salt 1 cup - oil For the gravy: 2 - small onion 1 tsp - ginger garlic paste 1 tbsp - cashew paste 1 tsp - salt 1 tsp - sugar (less)

No need to knead too much. Keep aside covered for 15 to 20 minutes.

Filling preparation: In a mixing bowl add ground moong dal, coarsely ground fennel and coriander seeds, red chilli flakes, ginger and amchur powder, asafoetida and salt, lastly add oil, mix well. Now dry roast this mixture in a pan for about 3 minutes in medium flame.

Then add 2 tablespoon of water to it and mix well and keep aside for 5 minutes so that the mixture absorbs the water well. Method for making kachori: Knead the dough for about 1 to 2 minutes, and divide it into 12 equal parts.

Now flatten each ball with hands (like a disc), with edges slightly thinner than the middle. Now add a spoonful of mixture in the centre and gather all the sides together slightly press in the middle and keep aside.

Repeat the process for the remaining balls. Meanwhile heat enough oil in a deep pan for deep frying.

If you put a pinch of dough in the oil, it should come up slowly, that`s the correct temperature to fry kachoris. Now take each ball with the gathered side upwards and press it slowly with end of your palm, make it to form a even small disc shape (not too thick not too thin) Now put 5 or 6 filled kachoris one by one in the hot oil, and leave it for about 3 minutes, do not disturb it.

It will puff up nicely. When all the kachoris are puffed up well, turn over and let it get cooked well, the other side too.

Fry until both the sides turn golden brown color, drain it in a paper towel. Repeat the process for the rest of the kachoris.

Crispy kachoris are now ready to eat. Recipe courtesy: Pachanti RELATED RECIPES Khasta namkeen Sweet kachori Khasta Kheema Lukhmi Khasta roti Lilvani Kachori Ingredients: 1 cup - maida/all purpose flour 1/2 cup - cold water 2 tbsp - vooking oil 1/4 tsp - salt For filling: 1/4 cup - yellow moong dal (No need to roast, just grind well) 1 tsp - fennel seeds, (coarsely ground) 1 tsp - coriander seeds (coarsely ground) 1 tsp - red chilli flakes 1/2 tsp - ginger powder 1/4 tsp - dry mango powder/amchur Asafoetida, a pinch 1/2 tsp - salt 1 tbsp - oil 2 tbsp - water Oil for deep frying (less)

Add milk slowly to form a soft dough. Keep covered and let it rest till the stuffing is done For the stuffing: Heat oil, add onions and saute until golden brown.

Add ginger chilli paste and saute for a min then add all the veggies, saute for 3mins or until cooked till the veggies are crunchy. Add turmeric, garam masala powder and lemon juice mix well.

Cook keeping lid closed for 2 more minutes and switch off. To make it as a wrap: Pinch a lemon sized ball from the dough and flatten it like we do for chapathis.

Dust flour if needed. Then heat a dosa pan, once it is hot place the prepared parathas and cook on both sides.

Likewise prepare all the parathas and keep aside. At the time of serving, add little oil and toast the prepared parathas.

Then spread 1/2 tbsp of green chutney, add a heaped tbsp of stuffing (either paneer bhurji/veg stuffing). Then gently seal it from the bottom then close it tightly from the both the sides (left & right) to form a roll (rolling this way prevents stuffing from dropping out) Then wrap the lower part of the parathas with butter paper/silver foil and enjoy.

Recipe courtesy: www.sharmispassions.

com RELATED RECIPES Vegetable biryani Zero oil mixed vegetable curry Hot vegetable pickle Rohu fish and vegetable soup Beetroot curry with onion Ingredients: For parathas: 1 1/4 cups - whole wheat flour 1/4 cup - maida Salt to taste 1 tsp - oil Milk, as needed to knead the dough For the stuffing: 3/4 cup - mixed vegetables (carrot, capsicum and beans), chopped lengthwise Turmeric powder, a pinch 1/2 tsp - garam masala powder or chat masala 1 tsp - ginger green chilli paste 1 tbsp - lemon juice Green chutney, a few tbsp 1 - onion, finely sliced 1 tbsp - olive oil Salt to taste (less)