kulcha

Ingredients:

• maida 1/2 kg
• saw curd 1/2 cup
• soda bi crab a pinch of
• salt to taste
• water to mix

method:

mix all the ingredients together to make a soft dough. knead well and keep aside for few hours. covering with the wet cloth. roll out the dough into fairly thick rounds. deep fry in oil [do not make it brown ] and keep aside while sewing place kulcha on a dry tava. cook on both side with a help of cloth till brown soft appear. serve hot with ghee or dry with anything like malai kofta, palak paneer or makhan wala.

patti samosa

Ingredients:

• maida 2 cup
• salt to taste

method:
mix together and make a dough. keep aside for an hour. roll out into very thin chapatis and keep one on the to of another spreading dalda and sprinkling maida in between roll one more and cook over Elroy tava. pied layer and cut into thin strips. fill this with masala and deep fry.

Danish puding

Ingredients:

• Merrie biscuits 2 packets
• butter 100 gm
• powder sugar 1 cup
• fresh cream 1/4 cup
• cocoa powder 1 tsp

method:
melt butter over slow fire and gradually add the sugar stir continuously. add cocoa powder remove form fire when mixture WATS back of a spoon. beat the cream and keep aside. line a pudding mould with one layer of biscuit [dipped in hot water mix with cocoa or instant coffee] pour a thin layer of choclate souse and cover the biscuit completely. put on another layer of biscuit on top. repeat the process. decorate the top with whipped cream and choclate keep in the fridge for 3 to 4 hours to set completely. this pudding can last 4 days. finally crush walnuts can be spread between layer. cadubarys can be spread in layers.