Ingredients:

1 can sweetened condensed milk
11/2 cups cold water
1 package(4 serving size) vanilla instant pudding mix
2 cups(500ml) whipping cream, whipped
1 vanilla or lemon cake, cut in cubes
1-2 cans(19 oz) cherry pie filling

Method:

In large mixing bowl combine milk and water. Add pudding mix; beat well. Chill until thickened, about 20 minutes. Fold in whipped cream. Spoon some of the pudding(enough to cover bottom of round serving dish) into bowl. Top with some of the cake cubes and then cherry filling. Repeat procedure ending with pudding on top. Chill at least 4 hours. Serves 8-10

Ingredients:
Large potatoes for baking (however many you need)- wash and scrub well
milk
butter
salt & pepper
chopped boiled broccoli, or sliced sauted mushrooms
shredded cheddar cheese
sour cream (optional)
olive oil

Preparation:
-Bake potatoes in the microwave until fully cooked (it takes about 5 minutes per potato)
-Heat oven to 375 degrees
-Let potatoes cool for about 10 minutes
-Place potatoes on a baking sheet
-Rub the potato skin with olive oil and some salt (so you can eat it after it's baked the second time)
-Carefully cut out a wedge from the top of the potato (this is in order to empty out the inside of the potato while keeping the shell/skin in tact)
-Empty as much as you can from the inside of the potato, leaving some of the potatoe attached to the skin so it doesn't fall apart, and place it into a bowl
-Add butter, milk, salt, pepper, broccoli or mushrooms, cheddar cheese and mix well
-Repack the now mashed potatoes into the potato shells (it'll be more than what you took out, don't worry you can just pile it up high)
-Re-bake the potatoes in the oven for about 15 minutes-Serve immediately, you can add sour cream on the side if you like.You can always prepare the potatoes ahead of time and bake them right before you're ready to eat. You can also top them with more cheddar cheese on top towards the end of the baking.

Method:1. Purée the strawberries until smooth then sieve. Whisk the caster sugar and egg yolks together until pale and thick. Bring the cream to the boil, then whisk into the egg yolk mixture. Pour back into the pan and cook over a low heat for 4-5 minutes until the custard coats the back of a wooden spoon - don't boil it or the eggs will scramble. Strain into a bowl and cool. Add the strawberry purée and a little lemon juice to taste. Chill.2. To make the vanilla ice cream, bring the milk, cream and vanilla pod to the boil. Remove from the heat and set aside for 15 minutes to infuse. Whisk the egg yolks and sugar together in a large bowl until pale and thick. Whisk in the milk mixture and follow the method for the strawberry ice cream.3. Pour the ice cream mixtures into separate plastic freezer boxes and freeze for about 4 hours, whisking every hour until half frozen. Dollop alternate spoonfuls of strawberry and vanilla ice cream into a large freezer box, tap sharply on a work surface to level and swirl together using a knife. Cover and freeze until solid.

Ingredients:

Fresh orange juice or you can use canned as well
1 cup skim milk
1 cup water
1 tsp. vanilla
1/4 cup low sugar
4 tbs cream
14 crushed ice cubes

Method:Blend all the ingredients thoroughly till it becomes a fluffy mix.Pour out on a glass & serve with a slice of orange.

Ingredients:

* 10 ripe strawberries, washed with stems removed
* 1/2 cup of organic, natural yogurt
* 1 1/2 cups of organic milk
* 1/2 banana
* 1 tsp of flax seed powder (optional)
* 1 Tbsp of raw honey
* 2-3 cubes of ice

Preparation: 1. Put all ingredients into a blender.
2. Blend for about 20 seconds or until mixture is smooth.

Ingredients:

6 heaped tablespoons of chocolate ice cream
4 tablespoons of drinking chocolate
300ml (10fl oz) of milk
1 crushed chocolate flake

Directions:Using a blender mix together the ice cream, drinking chocolate and milk. blend for 30 seconds. Pour the chocolate milk shake into two tall serving glasses and spinkle the flake on top.

Ingredients:

1 ripe mango
4 cubes of ice
1/2 cups of milk
2 tablespoons low sugar
3 tablespoons of vanilla yogurt
1 cup mango yogurt

Method:Peel mango & mash it with your hands to make a pulp.Put this mango pulp in a blender with milk,low sugar,vanilla yogurt & mango yogurt.
Blend it till it becomes a smooth shake.

INGREDIENTS:

* 2 small bananas, broken into chunks
* 1 cup frozen unsweetened strawberries
* 1 (8 ounce) container vanilla low-fat yogurt
* 3/4 cup milk
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DIRECTIONS: 1. In a blender, combine bananas, frozen strawberries, yogurt and milk. Blend until smooth. Pour into glasses and serve.

Ingredients:

8 big mango pulp
1 c litchi juice
1 c orange juice
mango ice cream

Method:Mix all the ingredients but for ice cream & chill it till the juices are all frozen.Once that is done blend the ice cream & the frozen mixture together & make a liquid with.Serve out on a glass.

Method: 1. Preheat the oven to fan 160C/ conventional180C/gas 4. Butter and line the base of two 20cm sandwich tins. Coarsely grate two thirds of the chocolate and chop the rest. Set aside. 2. Put the flour, baking powder and sugar into a large mixing bowl. Make a well in the centre and add the butter, eggs and milk (the butter must be very soft for this to work). Beat together with a hand held electric whisk for about 2 minutes until light and fluffy (or use a wooden spoon and beat well for 3 minutes). Lightly fold in the grated, chopped chocolate and mashed banana.3. Divide the mixture evenly between the tins. Gently level the surface with the back of a metal spoon or spatula. Bake side by side on the middle shelf for 25-30 minutes until springy to the touch and beginning to shrink away from the sides.4. Remove from the oven, leave to cool in the tins for 5 minutes. Turn out on a wire rack, remove the lining paper and leave to cool for about 1 hour before icing.5. For the icing and filling, break up the white chocolate into a heatproof bowl and melt gently over a pan of hot, not quite simmering water until just melted. Remove from the pan and set aside for 5-6 minutes.6. Cover a baking sheet with foil or waxed paper. Dip the cherries, one by one, into the chocolate to half coat them, then put them on the baking sheet to set.7. Stir the crème fraîche into the remaining melted chocolate until smooth and shiny. Then let cool and thicken (5 minutes or so). Now transfer half of this mixture to another bowl. Pit another 200g/8oz cherries, cut them in half then add to one of the bowls with 2tbsp kirsch (optional) and stir until mixed. Put one sponge cake on a serving plate and spread the surface with the cherry mixture, then sandwich with the second sponge. Spread the rest of the chocolate mixture over the top and decorate with the dipped whole cherries. This cake is best eaten on the day it's been made.

INGREDIENTS:
* 1 (18.25 ounce) package chocolate cake mix
* 1 (21 ounce) can cherry pie filling
* 1 teaspoon almond extract
* 2 eggs
* 1 cup white sugar
* 5 tablespoons butter
* 1/3 cup milk
* 1 cup semisweet chocolate chips
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DIRECTIONS: 1. Mix with a spoon (not an electric mixer) the cake mix, cherry pie filling, eggs, and almond extract until moistened. Spread into 9 x 13-in greased pan. 2. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. 3. To Make Frosting: Bring sugar, butter, and milk to a boil. Boil for 1 minute. Add chocolate chips; stir until chips are melted. Pour frosting over warm cake. Cool.

Ingredients:

1 cup milk
6 scoops strawberry ice cream
1/2 teaspoon vanilla extract
1 tablespoon strawberry ice cream topping
1 tablespoon whipped cream (optional)
Sliced fresh strawberries (optional)

Directions:Combine first 5 ingredients in blender and blend until smooth. Garnish with whipped topping and sliced strawberries.Whilst we're in the mood for traditonal milkshakes we musn't forget good old chocolate, to complete the set.

INGREDIENTS:
* 1 (28 ounce) can baked beans
* 1/2 pound bacon, cut into small pieces
* 8 ounces brown sugar
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DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Pour beans into a 2 quart casserole dish.
3. Place bacon in a 9 inch skillet, completely covering bottom of pan. Spread brown sugar over bacon and cook on medium heat. When bacon grease starts to bubble up through the sugar, transfer to the casserole dish and mix with beans.
4. Bake in preheated oven for 45 minutes

Ingredients:

¼ cup blanched almonds
2 cups milk
2/3 cup cream
3 egg yolks
½ cup sugar

Method:Reduce the almonds to a powder and then add to the milk and heavy cream, mix thoroughly together.
In a saucepan, heat the almond mixture and bring it to a boil.Remove from heat and reserve.In a bowl, mix the egg yolks and sugar until light and fluffy.Add the almond mixture and mix well with wooden spoon.
Return the mixture to the saucepan.Stir over medium-low heat until the custard thickens and coats the back of a spoon.Strain custard into a clean bowl and refrigerate until cold.Transfer to covered container and freeze until firm

Ingredients:

2 ripe bananas
2 separated eggs
Lemon juice ½ tbsp
Thick cream 1½ cups
Banana essence 1½ tsps
Milk ¼ cup
Powdered sugar 60 gms
Cashewnuts chopped ½ cup

Method:Mash the bananas, mix with the milk and lemon juice till well blended.Next beat the egg yolks until thick, then beat the egg whites with the sugar till stiff.Whip the cream till forms firm peaks.
Then mix the banana mixture with beaten yolks, egg whites, banana essence and cashewnuts.
Refrigerate and beat again after sometime and then freeze again.
Serve cold.

Ingredients:

1 pint vanilla ice cream -- softened
1/4 cup milk
1/4 teaspoon vanilla essence (as far as possible use pure exxtract)

Method:Blend in a mixer all the ingredients until frothy.
Variation : Could be mixed with 1/4 cup chocolate syrup.For fruits take 1 and a quarter cup of fresh or frozen fruit and puree with 2 tablespoons of sugar, then strain & blend again with the basic recipe

Ingredients:

1/2 kg peas (shelled)
2 onion (chopped)
2tsp ginger garlic paste
1tsp green chilli paste
1tsp garam masala
1tsp lime juice
1tbsp cornflour
1tbsp oil
salt

Method:Boil peas till they are two-third done.
Grind it coarsely, add onion, ginger garlic paste.
Heat 1/2 tbsp of oil, saute peas with onion, ginger & garlic paste for a minute.Cool & then add cornflour, salt & garam masala.Make kababs with this batter & fry in a pan using oil until they are brown on both sides.

Ingredients:

2 small cucumber
2 tsp cumin seeds
250 g thick set natural yogurt or curds available in market
salt according to taste
1/2 tsp green chiilies or red chilli powder

Method:Peel the cucumber cut finely.Heat a small pan and over low heat dry roast the cumin seeds until they turn a shade darker.Allow the seeds to cool, then crush them.Beat the yogurt until smooth. Stir in the cumin along with the salt.Reserve a few slices of cucumber for garnish and add the rest to the yogurt. mix thoroughly.Transfer the raita into a serving bowl and arrange the reserved cucumber on top.Sprinkle red chilli powder evenly on the sliced cucumber.Optional-Coriander/celery can be used for garnishing

Ingredients:

1 litre milk
half litre natural, plain,fat yogurt
8 tablespoons sugar
2 tablespoons blanched,powdered almonds (optional)
1 tray crushed ice cubes

Method:Blend all the ingredients in the blender for five minutes until the butter from the milk and yogurt nicely comes on the top.Pour in tall glasses.Garnish with mint leaves and serve immediately.

Ingredients:

Batter:
1/2 c Besan
5 oz Warm water
1/4 t Red pepper
3/4 t Salt
1/2 t Garam Masala
paprika (optional)

Vegetables:
1 Small onion
1 Potato
A few spinach leaves
Oil for deep frying

Method:In a bowl put the besan and half the water, and stir until it becomes athick batter. Beat hard for 5 minutes. gradually add the rest of thewater, and leave to swell for 30 minutes. Add salt, pepper and Garam
Masala and beat again.Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves.
Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown.Serve hot.

Ingredients:

Chicken - 1 lb
Onions - 1 cup
Coconut powder - 3 tbs
Cloves - 5
Cinnamon Stick - 1 long stick
Bay leaf - 4
Ginger Garlic Paste - 2 tsp
Mustard seeds - 1/2 tsp
Shajeera - 2 tsp
Tomatoes - 2 medium sized
Cilantro/Coriander - a handful
Pudina/Mint - a few
Yogurt - 2 tbs
Juice of lime - 1 tbs
Dhaniya powder - 2 tsp
Garam Masala powder - 2 tsp
Turmeric, Chilli powder & salt - as per taste

Method:Cut Chicken into small pieces, wash well & marinate chicken with yogurt, ginger garlic paste, salt, chilly powder & turmeric powder for half-an-hour.
Heat oil in a deep saucepan, when hot, add mustard seeds, shajeera, bayleaf, cloves & cinnamon stick & saute for 10 secs. Add onions and saute until light brown.Add chicken pieces add cook for 5 mins.
Grind tomatoes, cilantro, mint & coconut powder into a puree.Add pureed mixture to chicken, add dhaniya powder & garam masala powder. Add little water if neededCook until chicken is done (Approximately about 15 minutes). Squeeze juice of half a lemon.
Serve Hot with Rice/Rotis

Ingredients:
500 gms - okra (bhindi)
2-3 tbsp oil ( or more for better frying and taste)
1 tsp mustard seeds
1 tsp urad dal
salt to taste
2 tsp yoghurt
1 tsp red chilli powder
1/4 tsp turmeric

Method:1. Wash okras well and allow them to dry for some time. Then cut them into small pieces after removing its head and the end.2. In a pan add oil. The more the quantity of oil , the better the taste. Add mustard seeds. Once they start to splutter add urad dal andallow them tu turn pinkish.3. Now add the pieced okras , turmeric, salt and yoghurt.4. Mix well. And keep turning every 2-3 minutes.5. There is no need to close the pan. Okras get done automatically though it might take a little longer. Don’t keep turning too very often too as they might break. Yoghurt is added so that they don’t stick to each other.6. After 5-10 minutes, when the okras are done add red chilli powder and sauté for a little while and serve. Can also be had with phulkas.

Ingredients:

a few tablespoons of oil or butter, or a mixture of both
1 1/2 teaspoons of cumin seeds
1/2 teaspoon of black mustard seeds
1 medium onion, finely chopped
3 hot green chillies or jalapenos, finely minced
1 clove of garlic, crushed
1 inch piece of ginger, grated or finely minced
1 generous teaspoon of ground coriander
1/2 teaspoon of cayenne
1/2 teaspoon of paprika
1 teaspoon of turmeric
2 teaspoons of water
2 cups of tomatoes, finely chopped
1 - 2 teaspoons of sea salt
250 grams of paneer cheese, cubed
1 1/2 cups of frozen peas, defrosted
1/2 - 1 cup of yogurt
2 teaspoons of garam masala
1 1/2 teaspoons of kasoori methi (dried fenugreek leaves)
3 tablespoons of fresh parsley or coriander, chopped

METHOD:In a mortar and pestle, make a paste of the garlic, ginger, cayenne, coriander, paprika, turmeric and water. Set aside.In a large pot, heat the oil and butter over medium heat. When hot, add the cumin and black mustard seeds and stir and fry until the mustard seeds turn gray and begin to pop. Now add the onion and cook until it is translucent, stirring frequently. Add the chillies, stir and then add the ginger, garlic spice paste. Stir and fry for a minute.Add the tomatoes and salt to the pot, increase the heat slightly and cook for about 5 - 10 minutes, stirring occasionally, until the mixture is thickened. Reduce the heat, and add the peas, paneer, yogurt, garam masala, kasoori methi and parsley. Stir to combine and gently cook for another 5 minutes.

Ingredients:

1)1/2 cup hot fudge ice cream topping, warmed
2)1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3)1 pkg. (4-serving size) JELL-O Chocolate Flavor 4)Instant Pudding & Pie Filling
5)8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
6)12 vanilla ice cream sandwiches, unwrapped

METHOD:POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.ARRANGE 4 of the ice cream sandwiches, ide-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

Ingredients:

2 Ts vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 T curry
1 T tomato paste (I used ketchup, how embarassing :)
15 oz can of chick peas drained, reserving 3 T liquid
1/2 T lemon juice
1/2 t salt
fresh black pepper
crushed red pepper, optional to taste
1 Ts butter

METHOD:Heat oil on medium high heat. Fry onions until slightly browned.Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer
about 2 minutes. Add chick peas, liquid, lemon juice, salt, and blackpepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add butter, stirring through to melt it. Stir and simmer for
5 minutes more or until peas are softened and dish is hot. Serve over rice.

Ingredients:
3 lbs Chicken thighs or drumsticks skinned
4 to 5 Garlic cloves grated
2 Teaspoons grated Ginger
1 Cup Yogurt
3 Teaspoons Ground Cumin
1/4 Teaspoon Ground Turmeric
1 Teaspoon Chile Powder (more if you like it hot)
1/2 Teaspoon Ground Paprika
2 Teaspoons Salt
2 Teaspoons ground black pepper
4 Teaspoons Soya sauce

METHOD:Wash and remove any extra fat from the meat, pat dry and put deep cuts on the pieces of the meat so that the spices will get into the meat. In a blender, blend the all the ingredients.Place the chicken on a large tray and then pour the blended mixture. Mix the paste thoroughly with chicken and let it marinate overnight (or 4 to 5 hours) In a covered tray in the fridge.Grill the marinated chicken until meet is cooked. (until golden brown)Note: Chicken Tikka usually eat with Nan or Chapathi

Ingredients:

Peas (matar) – 100gms
Carrots – 2
Potato – 1
Cauli flower – ¼
Cabbage – ¼ (finely chopped)
Capsicum – 1
Apple – ½
Cinnamon (dal chini) powder – ½ tbsp
Black Pepper – as per taste
Salt – as per taste
Lemon Juice – 2 tbsp
Red Lentils – split (masoor dal) – ½ cup

Method:
1) Wash all vegetables and cut them into small pieces.
2) Put all vegies except cabbage, capsicum and dal in a pressure cooker with cinnamon (dal chini) and salt.
3) Cook for 15 to 20 minutes i.e. two whistles
4) Using a masher, stir it properly so that everything is mixed well. Add the lime juice.
5) Pour it in the soup bowls and garnish it with cabbage and capsicum.

Ingredients :

1 whole chicken cut up
1 tbsp tandoori masala
1/2 tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice
1/2 tsp cummin powder (zeera)
5 tbsp of yoghurt
Salt
Curry:
2 tomatoes puree in a blender
2 onions chopped
1 tbsp ginger-garlic paste
1 1/2 tbsp butter
3 tbsp cream
1 tsp chilli powder
Kisan Oil

Method :Marinate the chicken in the marinade for 1 whole hour. Heat Kisan oil in a non-stick pan and fry the chicken for 10 minutes. Remove the chicken and keep it aside. In the remaining Kisan oil fry the chopped onions till golden, then add the ginger-garlic paste and fry ,sprinkle little water now and then ,till the oil separates. Add the chilli powder, tomato paste and cook for 10 minutes. Add the butter, cream and the chicken. Mix well and cook till done.

Ingredients:

Granulated Soyabeans – 1 cup
Poha – ½ cup
Garlic Paste – 1 tbsp
Finely Chopped Ginger – 1 table spoon
Corn flour – 1 tbsp
Salt – as per taste
Chilli powder – as per taste

Method:
1) Soak soyabean in water for 10 minutes
2) Soak Poha for 2 minutes.
3) Drain Poha and soyabean
4) Mix the Poha, soya bean and other ingredients i.e. garlic paste, ginger, corn flour, salt and chilli powder.
5) Mix it well. You can add a little water for mixing
6) Make small round balls.
7) Fry the round balls till they are golden brown

Serve the veg kababs with chutney.
note that instead of frying the kebabs, you can bake these in the over for 15 – 20 minutes till they are golden brown. This would make for a high protein healthy snack.

INGRDIENTS
GOOD BASMATI RICE=IGLASS
2)WATER=1GLASS
3)CARROTCHOPED=1RICE SPOON
4)CAULI FLOWER CHOPED= 1SPOON
5)POTATOCHOPED=1RICE SPOON
SIMLA MIRCH CHOPED=1 SPOON
6)CABBEGE CHOPED=1SPOON
7)SKIMMED THICK WELLBEATED=1CUP
8)CORIANDER AND GINGER PASTE=1RICE SPOON
9)LONG(COLVES)2
10)TEJ PATTA=1
11)SALT TO TASTE
12)CINNAMON POWDER=1/2 SPOON
13)CARDAMONS BROWN AND GREEN=1+1
14)BLACK PEPPER=4

METHOD:COOK RICE AND KEEP ASIDE
MIX CORIANDER AND GINGER PASTE INTO THE CURD AND KEEP ASIDE
STEAM ALL THE REMANING INGRDIENTS TILL COOKTHEN IN ASERVING HANDI PUT 1 LAYER OF VEGITABLE AND THEN PUT 1RICE LAYER THEN PUT MIX CURD LAYER REPEAT THIS AND THEN SERVE HOTNOTE= THESE ARE WITHOUT ANY OIL RECIPES VERY TASTY TO EAT AND GOOD IN HEALTHI HAVE ONLY USE1SPOON OF OIL IN SAMBER

INGRDIENTS
1)GRATED MOOLI=1BIG CUP
2)GARLIC PASTE=1 SPOON(IF U EAT)
3) CORIANDER CHOPED-1 SERVING SPOON
4) GREEN MIRCH FINE CHOPED=1 TEA SPOON
5) SALT TO TASTE
6) ANARDANA=1TEA SPOON
7)OIL
8)ATTA DOUGH

METHOD:PUT THE SALT IN TO GRATED MOLI AND MIX IT PROPERLY THROUGH THE EXTRA WATER BY USING YOUR HANDS THEN MIX ALLTHE THINGS AND KEEP A SIDE ,THEN MAKE SMALL BALLSOF ATTA THEN FLATTEN THE BALLS WITH BALEN ,THEN PUT MOOLI MIXTURE ON THE FLATEN BALL AND CLOSE WITH OTHER ONE,THEN ROLL IT AND PUT ON THE HEATED TAWA GREASE WITH OIL AND ROAST ITTHE OTHER WAY U CAN PUT MOOLI ON THE FLATTEN BALL AND CLOSE IT THEN ROLL IT THIS WAY ALSO U CAN MAKE PARATHAS
U CAN MAKE PARATHAS BY MIXING GRATED MOOLI WI DRY ATTA AND KNEAD IT

Ingredients :

4 skinless chicken half breasts with ribs
Salt for seasoning
1 large lemon
1/4 medium onion, peeled
1-2 garlic cloves, peeled
1/2 inch piece of peeled fresh ginger, grated or 1/2 teaspoon powdered ginger
1/2 hot green chili
1 teaspoon garam masala
8 ounces plain non-fat yogurt

Method :You can use an ordinary oven, preheated to the maximum temperature instead of a tandoor. Clean the oven thoroughly before use. Mix 2 tablespoons of yellow coloring and about 1/2 tablespoon of red together. Brush on the chicken and let stand for a few minutes then proceed with the recipe.Using kitchen shears or a sharp knife, cut the chicken breast in half across the middle. Squeeze the lemon juice over the chicken and season generously with salt. Transfer the chicken pieces to a large plastic bag. Place the onion, garlic, ginger and chili into the bowl of a food processor and process until finely chopped. Add the garam masala and yogurt. Process until smooth. Pour the yogurt marinade into the plastic bag with the chicken and squeeze the bag until the chicken is well coated. Seal the bag and refrigerate for several hours or overnight.Preheat the oven to the highest temperature possible, 500 to 550 degrees. Place the chicken in a single layer in a baking dish and bake for 20-25 minutes until cooked through.

I AM GOING TO TELL You EASY WAY TO PREPARE DHOKLA
INGRDIENTS

1)SUJI=1 CUP
2)BASAN=1 CUP
3)CURD=2 CUP
4)ENO=2SPOON
5BAKING SODA=1/2 SPOON
6)HALDI=1 SPOON
7)SALT TO TASTE
8)MIRCH=1 SPOON OR AS U WANT
9)GARLIC PASTE=I TEA SPOON(IF U WANT)
10)SUGAR=1SPOON
FOR GARNISH
CURRY PATTA,RAI AND GREEN SLIT MIRCH

METHOD:UT ALL THE INGRDIENTS IN THE BOWL MIX IT WELL AND PUT IN TO GRESED MICROW DISH AND COOK IN THE MICROWAVE OVEN FOR FIVE TO EIGTHT MINUTES. IN BETWEEN U CAN CHEK WITH THE KNIFECUT INTO THE SEQUARE PIECIES AND PUT TADRKA ON ITSERVE WITH GREEN CHUTNY