Bread Roll

Ingredients:

• 3-4 Bread slices (soaked in water)
  
• 1/2 cup Boiled Potatoes(peeled and mashed)
  
• 1-2 tbsp Coriander Leaves (chopped)
  
• 2 -3 Green chilies(finely chopped)
  
• Oil for frying
  
• Salt to taste
  

Preparetion Method:

• To make the bread soft, dip breads one by one in water and take them out immediately.
  
• Slightly press between the palms to squeeze out the excess water.
  
• Now make the mixture by mixing potatoes, coriander leaves, salt and green chillies all together in a bowl.
  
• Now place a huge heap of the potato mixture in the center of the bread and roll over the sides to cover the mixture, forming oblong rolls.
• Refrigerate for 20-30 minutes.
  
• Heat oil in a pan and deep fry the rolls.
• Bread Rolls are ready.
• Serve them hot with tomato sauce.

Baby Corn Salad

Ingredients:

• 2 cups Baby Corn (finely sliced) • 1 cup Peas (boiled) • 1 cup Black Gram (sprouted) • 1 tsp Pepper Powder • 1 tsp Sugar • 1 tsp Lime Juice • Salt (to taste) • Boiled Water

How to make Baby Corn Salad:

• Place the baby corn in boiled water for 10 minutes, until tender. • In a large mixing bowl, add peas, black gram, pepper powder, sugar, lime juice and salt. Mix well. • Filter the water and add the baby corn to the bowl. • Mix well and serve.

Baby Corn Finger Chips

Ingredients:

• 10 Baby Corns  • 1 tsp Ginger-Garlic Paste  • 1 tsp Green Chilli Paste  • ½ tsp Pepper  • 1/2 tsp Mustard Powder  • 1 Egg  • ½ cup Bread Crumbs  • 1 tsp Soy Sauce

How to make Baby Corn Finger Chips:

• Mix together ginger-garlic paste, green chili paste, pepper and mustard powder and soy sauce. • Marinate baby corns in the above mixture for 30 minutes. • Deep fry in hot oil. • Serve hot.

Aloo Paratha

Ingredients:

• 4 cups White Flour (Maida)
  
• 2 boiled Potatoes
  
• 1 small finely chopped Onion (optional)
  
• Coriander leaves finely chopped
  
• 1 or 2 green Chilies (finely chopped)
  
• Small piece of Ginger (very finely chopped or grated)
  
• Salt Red Chili powder and Garam masala as per taste
  
• Butter
  

Preparetion Method:

• For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
  
• Mash the potatoes.
  
• Add all the stuffing items to mashed potatoes and mix it properly.
  
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
• Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
  
• When top side is done change the side and keep a check (till properly baked)
  
• Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Cake Decor

Cup Cake Decoration Ideas

Kiwi Chocolate