4 Bread Slices
1 Capsicum (sliced)
1 Tomato (sliced)
4 Mushrooms (sliced)
2 Onions (sliced)
1 tbsp Butter
4 tbsp Mozzarella Cheese (grated)
1 pinch Salt
1 pinch Sugar
2 tbsp Pizza Sauce

Preparation Method

Heat butter in a pan. Add vegetables to it and fry them until brown and soft.

Add salt and sugar to the vegetables. Cook and stir till moisture evaporate from the vegetables.

Take a bread slice and smear it with pizza sauce.

Spread the vegetable mixture on the bread and garnish it with mozzarella cheese.

Grill the bread in an oven or over tawa for 3-4 minutes, or till the bread is crispy and the cheese melts.

Bread Pizza is ready to savor. Serve it with tomato ketchup.

Serves 2.

4 slices of Bread
3 Apples (peeled, cored, and sliced)
1/2 cup Sugar
Melted Butter

Preparation Method

Grease a baking pan with butter and put the bread slices in it.

Take a bowl and combine sugar and melted butter in it.

Dip each slice of apple in the melted butter.

Arrange slices of apple on top of slices of bread.

Put baking pan in an oven.

Let bake for about 10 minutes or until apple slices are brown and tender.

250 g Kidney Beans (soaked overnight)
6 Corn Tortillas
1 cup Lettuce (chopped)
2 Tomatoes (chopped)
½ cup Swiss Cheese (grated)
½ cup American Cheese (grated)
½ cup Taco Sauce
¼ cup Hot Sauce
¼ cup Enchilada Sauce
Salt (to taste)

Preparation Method

Cook beans until tender.

Mash and add salt, taco sauce, and hot sauce. Mix thoroughly.

Heat for 2 minutes.

Place the mixture as a vertical line on each tortilla and arrange some chopped lettuce and tomatoes on it.

Sprinkle grated Swiss cheese and American cheese.

Fold each tortilla into a roll and bake at 200 degrees F for 5-8 minutes.

Remove and top with enchilada sauce. Serve.

1 cup Baby Corn (cut into 4 lengthwise)
1cup Coriander Leaves (finely chopped)
1 Green Chilli (chopped)
1 Onion (chopped)
1 tsp Fresh Ginger (grated)
2 cloves of Garlic
1 tsp Jeera (cumin seeds)
1 tsp Sugar
1 tsp Lemon Juice
2 tbsp Oil
Salt to taste

Preparation Method

Take a bowl and mix in it 2 cloves of garlic, grated ginger, chopped coriander, green chilli, chopped onion, and cumin seeds.

Blend this entire mixture in a blender to a fine paste.

In a microwave bowl, add 2 tablespoon of oil and the freshly prepared paste.

Microwave on high for one minute.

Now add baby corn chunks, salt and little water and mix it properly with the masala.

Cover the bowl and again microwave on high for six minutes.

Take out the bowl and add powdered sugar and lemon juice into it.

Mix well and serve hot.

300 gm Potatoes (boiled, peeled)
100 gm Black grams (soaked, boiled)
4-6 tbsp Lime juice
2 tbsp Chopped coriander leaves
1/2 to1 tsp Chilli powder
Salt to taste

Preparation Method

Cut the boiled potatoes into thick slices or 1/2 inch cubes.

Allow to cool the potatoes thoroughly before tossing in all other ingredients.

Do not break up the potato pieces.

Alu Kabli is ready, serve cold.

5 Raw Bananas (peeled)
1/4 tsp Turmeric Powder
Oil for deep-frying
Salt to taste

Preparation Method

Put the peeled bananas in salted iced water.

Chop the bananas in water and add turmeric.

Keep in water for 10 minutes and then drain out water completely.

Transfer to a kitchen cloth to remove the moisture.

Heat oil till it starts fuming.

Deep-fry the slices till almost crisp. Add few slices at a time.

Prepare paste of 1/2 tsp water and 1/4 tsp salt.

Add this paste to oil. This will make the slices crispier.

Repeat the procedure for remaining slices.

Drain the chips on an absorbent paper.

Cool and store them in an airtight container.

2 cups Bengal Gram
2 cups Sugar
1½ cups Maida
½ cup Sesame Oil
1 tsp Nutmeg Powder
½ tsp Kesar Powder
Lots of Rice Flour
1 cup Ghee

Preparation Method

Soak black gram with lots of water in a pan and boil until tender. Drain.

Boil it again with more water and strain.

Mix sugar with nutmeg powder with the liquid. Cook on low flame, stirring continuously, until it gets half solid.

Remove from heat and grind into a smooth paste.

Mix kesar powder with maida and little water in a bowl, forming dough.

Add sesame oil gradually to the dough and mix well, until very soft. Keep sside for 2 hours.

Shape the gram mixture and maida dough into equal number of balls.

Wrap up each gram ball with maida ball.

Spread rice flour on a flat surface and roll the balls into it.

Grease a grill with little ghee and fry the boli until golden brown. Serve hot.

Serves 2.

3 tbsp Bacon Bits
1/2 cup Bacon Grease
1 cup Cheddar Cheese (shredded)
3/4 cup Popcorn Kernels (un-popped)
1/2 tsp Salt

Preparation Method

Take a 6-quart pot and put the bacon grease into it. Place over high heat.

Add a popcorn kernel or two to check whether the bacon grease is hot.

Once the kernels pops, add the rest and cover the pot with a lid.

Shake the pot back and forth to ensure that the un-popped kernels pop.

Once the popping slows down, remove the quart pot from the heat and set aside, for the kernels to finish popping.

Transfer the popcorn into a large bowl and season with the salt.

Toss it together with bacon bits.

Grate the cheddar cheese and sprinkle this on top of the popcorn and toss well.

Serves 10.

1 package (10 oz.) frozen chopped spinach
1 package (8 oz.) cream cheese
4 slices ready-cooked bacon, chopped
1 can (5-1/2 oz.) diced water chestnuts, drained
1/2 cup (2 oz.) grated Parmesan cheese
1/2 cup mayonnaise
2 tablespoons fi nely chopped onion
1/2 teaspoon chopped garlic
1 loaf (about 1 lb.) bread, unsliced

Preparation Method

Remove spinach from package. Place spinach in 1-quart microwave-safe bowl.

Microwave on HIGH, 3-4 minutes. Cool slightly; drain and squeeze spinach to remove any remaining liquid. Return spinach to bowl.

To soften cream cheese, place on microwave-safe dish. Microwave on HIGH, 30-40 seconds or until softened.

Add cream cheese and remaining ingredients (except for bread) to spinach in bowl; mix well.

Microwave on HIGH, 2-3 minutes, stirring once or until mixture is heated through.

Using bread knife, slice off top of bread loaf. Hollow out loaf, reserving bread.

Slice reserved bread into cubes. Spoon spinach mixture into loaf. Serve warm with bread cubes.

Makes 10-12 servings.

500 gm cabbage-shredded finely
1 large capsicum-shredded fine
1 tbsp oil
1 tsp cumin seeds
2 tsp coriander powder
½ tsp turmeric
1 ½ tsp salt
2 tsp vinegar
1 tsp sugar
coriander for garnishing

Preparation Method

Place the oil and cumin in a dish and cook covered at HIGH for 2 minutes.

Add the cabbage, capsicum, coriander, turmeric, salt, vinegar and sugar. Mix well.

Cover and cook at HIGH for 5 minutes. Garnish with coriander and serve.