Garlic Bread Toast

Coffee Pudding

Scrambled Eggs
Chicken Momos

Corn Flakes

Cheese Omelette
Curd

Mushroom Manchurian Paneer Butter Masala White Rice

Cheese Balls Mocktails

1. Garlic Bread Toast i. Garlic Paste ii. Garlic Pods iii. Pepper/Oregano/Chilli Flakes iv. Salter Butter v. Bread Loaf vi. Toaster

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Melt SALTED BUTTER in a pot. Add GARLIC PASTE and diced GARLIC PODS. Cut BREAD LOAF into 1-inch thick slices. Brush with paste on both sides. Sprinkle PEPPER/oregano/chilli flakes. Grill in toaster. Serve hot

2. Mushroom Masala i. Mushrooms ii. Vinegar iii. Soya Sauce iv. Tomato Ketchup v. Chilli Sauce vi. Ginger-garlic paste vii. Cubed Onions viii. Cubed Capsicum ix. Green Chilli x. Coriander Leaves xi. Corn Flour

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Wash MUSHROOMS properly. Dice and boil in water. Drain and keep aside. Saut CUBED ONIONS and green chillies with SALT and AJNIMOTO. Add GINGER-GARLIC paste and saut further more till onions are nearly translucent. Add CUBED CAPSICUM saute till you get transparent onions and soft capsicum. Add SOYA SAUCE, food based VINEGAR along with CHILLI SAUCE and TOMATO KETCHUP. Add the boiled mushrooms and nicely chopped CORIANDER leaves. Mix 1tsp CORN FLOUR in 1/2 glass water. Boil till transparency and thickness is achieved. Add to above and mix well. Simmer for 3-4mins and serve hot.

3. Chicken Momos i. Maida ii. Water iii. Oil iv. Salt v. 1 egg

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Boiled & Shredded Chicken Mushrooms Crushed Paneer Egg White Red Bell Pepper Tomatoes Onions Green Onions Green Chilli Ginger Garlic Coriander/ Cilantro Leaves Vinegar Soya MSG Ketchup

1. Boil CHICKEN in salted water and shred length-wise. 2. In a mixing bowl, add chopped MUSHROOMS, crushed PANEER, finely chopped RED BELL PEPPERS and GREEN CHILLIES, along with finely chopped ONIONS and GREEN ONIONS 3. Optional: Add few finely chopped TOMATOES and CABBAGE 4. Add 2x EGG WHITES and GARLIC-GINGER paste, in addition to finely chopped CORIANDER leaves 5. Mix well with SALT and PEPPER, along with AJNIMOTO and SOYA SAUCE (and option: KETCHUP) 6. Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling 7. Knead the FLOUR with WATER, SALT, OIL and ONE EGG. Make wrappers by keeping the middle portion of the wrapper lightly thicker than the edges. This ensures the structural integrity of the dumplings during packing and steaming. 8. Place filling in the wrapper and close. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good juicy dumplings. 9. Heat up the IDLI STEAMER and oil the PERFORATED RACK well. This is critical because it will prevent dumplings from sticking. 10. Steam for 20mins until the dumplings are cooked through. 11. Slightly saut the dumplings in butter before serving. MOMO SAUCE Heat butter. Add ginger-garlic paste & onions. Stir-fry for 1min. Add garam masala, turmeric & chili powder. Stir-fry for 30secs. Add diced tomatoes. Stir-fry for 3mins. Add water. Bring to a boil. Reduce heat & simmer for 5mins. Add vinegar, soy sauce, salt & pepper. Mix well. Garnish with green onions & cilantro, and serve hot. OPTIONALLY, mix together equal parts soy sauce, rice vinegar, chili oil and grated ginger in a small bowl.

4. Coffee Pudding with caramel syrup i. Bru Coffee Sachets ii. Glucose Biscuits iii. Vanilla Essence iv. Nutmeg Powder v. Elaichi vi. Sugar vii. Milk viii. Condensed Milk ix. Eggs x. Butter xi. Fresh Cream

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Boil 4 glasses MILK and allow to cool. Take a part of the milk and submerge 4x GLUCOSE BISCUITS in it. Beat 8xEGGS with SUGAR. Add VANILLA ESSENCE and little ELAICHI and NUTMEG POWDER. Add the cooled milk and CONDENSED MILK and FRESH CREAM. Add the rest of the milk with biscuits and whisk well. Add 2xsachets BRU COFFEE POWDER and continue to beat the mixture. GREASE a setting vessel with BUTTER and pour this mixture into it. Close and keep this inside a PRESSURE COOKER without the whistle. Fill with water till half of the setting vessel. Boil till centre is set. Refrigerate to set even further. Invert the setting dish to take the pudding out. Whisk heavy cream and condensate milk and serve on top of pudding.

5. Paneer Butter Masala i. Cubed Paneer ii. Butter iii. Cashew Nuts iv. Milk v. Onions vi. Ginger-Garlic Paste vii. Coriander Powder viii. Garam Masala ix. Chilli Powder

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Boil the CUBED PANEER pieces (2x 200gms) in MILK for 3mins and keep soaked for 30mins. After soaking, fry the paneer pieces in BUTTER till golden brown. Set aside. Soak 3 tbsp of CASHEW NUTS in milk for 30mins and blend/puree with milk. Fry the finely chopped ONION pieces (2x medium sizes) until golden. Add GINGER-GARLIC mix and fry till there is no raw smell. Add the fired onions/garlic/ginger to the cashew paste and blend/puree. Add MASALA (coriander powder/ garam masala/ chilli powder/ salt) to this paste and fry. Add TOMATO PUREE and KETCHUP PASTE. Add KASTHURI METHI leaves to the mix and fry. Add FRESH CREAM and mix well.

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Garam Masala Chilli Powder Salt to taste Tomato Puree Tomato Ketchup Paste Kasthuri Methi Fresh Cream Coriander Leaves

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Add KASTHURI METHI leaves to the mix and fry. Add FRESH CREAM and mix well. Add rest of the MILK(in which paneer was soaked). Add fried paneer and BUTTER. Mix well and simmer for 3-4mins. Garnish with fresh CORIANDER leaves and serve with white rice.

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