Ingredients:

Allpurpose flour(Maida) - 500 gm
Baking powder - 1 tsp
Soda-bi-carb - ½ tsp
Sugar - 2 tsp
Egg - 1 no
Milk - 1 cup
Onion seeds - 2 tsps
Oil - 3 tsp
Salt - As reqd

Preparation Method :

1)Sieve flour with baking powder, soda bi carb and salt.

2)Mix sugar, egg, milk and water and knead it well into a medium soft dough.

3)Apply a little oil over it and cover it with a wet cloth for one hour.

4)Make 10 equal sized balls.

5)Apply a little oil and put onion seeds on top.

6)Press sides first and then center of the dough ball.

7)Roll it into a round shape.

8)Stretch it from one side to give a triangular (elongated) shape.

9)Put it on a cloth pad and put it on a preheated Tandoor wall or cook in a preheated oven (250 º C), by placing it on a greased tray.

10)Remove, when it is crisp and golden brown on both sides, with the help of skewers.

Ingredients:

• 5 Boiled Eggs
• 1 cup Coconut (desiccated)
• 4 Large Onions (finely sliced)
• 3 tbsp Coriander seeds
• 2 tbsp Chilli powder
• 2 Tomatoes (finely chopped)
• 2 tbsp Garlic-ginger paste
• 4 tbsp Oil
• Salt to taste

How to make Egg Curry:

n a pressure cooker heat the oil on a medium flame.
Add the mustard and cumin seeds and heat till mustard seeds start splattering.
Add the onions and sautee till golden brown.
Add turmeric powder and saute for another minute.
Add mashed ginger, garlic and green chillies and sautee for about 1 minute.
Add the bay leaf, cinnamon stick, cardamom and cloves and saute for about 2 minutes.
Add the chopped tomatoes and saute till the tomato smell disappears and mash the tomato with your stirring spoon.
Now add the potatoes and stir for 1 minute.
Add the chilli powder, coriander powder, pepper powder, garam masala and saute for about 1 minute.
Add the potatoes and stir well for about 1 minute coating the potatoes with the mixture.
Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes.
Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.
Now add the water and coriander leaves and stir well.
Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas.
Let the pressure escape from the cooker and then open it.
Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked.
You may add additional water if you want more gravy or if you need more water for the mutton to cook.
Check for the salt content and add salt if required.
You may chose to add one boiled add cut into two halves at the end to the curry for those who love boiled egg.
Garnish with coriander leaves and serve warm.

Take the potatoes and mash them, and it to the panner and the rest of the ingredients (if the paneer has solidified - crumble it with your hands). Mix all the ingredients to form a soft dough. Make small balls from this. If the mixture sticks to your hands, apply some cooking oil on your palms. Heat some oil in a wok or kadhai and deep fry these balls. the oil should be hot or else the balls will tend to break apart. Strain them on a paper towel and keep aside. For the Gravy: Take the tomatoes, onions, ginger and grind them to paste. Take some oil in a deep and broad vessel and stir fry this paste till the oil starts to separate. then add salt, turmeric, chilli powder, garam masala and the liquid that was saved after making paneer. let this simmer for about 15 minutes on medium heat. the gravy is ready. Do not add the koftas immediately. The koftas are very soft, hence should be added 5 minutes before serving or else they will absorb too much gravy and crumble. I ususally make them ahead, and then heat the gravy and koftas together in the microwave just before serving.

Ingredients:-

• Boiled potatoes - 4 medium sized

• Paneer - 150 gms

• Chickpea flour - 4 tbsp

• Baking soda - A pinch

• Oil - For deep frying

• Tomatoes - 2

• Onion - 1

• Salt & ginger - According to taste

• Chilli powder - 1 tsp.

• Corriander powder - 1 tsp.

• garam masala - 1 tsp.

• Turmeric - 1 tsp.

• Amchoor - 1/2 tsp