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Vegetable oil, for frying Egg - 3 Sugar - 1/4 cup Vanilla extract - 1/2 tsp Ricotta - 1 cup AP Flour - 1 1/4 cup Baking powder - 2 tsp Confectioners' sugar, for dusting In a large saucepan, heat 2 inches of vegetable oil to 375°. Set a large wire rack over a baking sheet, top with paper towels and position it near the saucepan. Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add the flour and

Urad dhal - 1 cup, soaked in Water for 3 hours Peppercorn - 1 tbsp. Cumin - 1/2 tbsp. Onion - 1, diced Green Chilli - 4, diced Ginger - a small piece, grated Curry Leaves Salt Oil Grind the soaked Urad Dhal to a fine paste with very little Water. Aerate the Dough by mixing with your hands fast. The Dough should float when placed on a bowl of Water. Crush Peppercorn and Cumin seeds coarsely in a mortar using a pestle. To the prepared Dough add Onion, Green Chillies, Ginger,

For the Crust AP Flour - 3 cup Madras Curry Powder - 2 tbsp. Sugar - 1 tbsp. Salt Baking powder - 1 tsp Turmeric - 1 tsp Garam Masala - 1 tsp Butter - 1/2 cup, cold and cubed Shortening - 1/2 cup, cold and cubed For the Filling Oil - 1 tbsp. Onion - 1, diced Green Chilli - 4, minced Ginger Garlic paste - 1 tbsp. Kheema - 1 lb. Salt & Pepper Ketchup - 1/4 cup Bread - 1 slice, torn Egg - 1, beaten In a large bowl, whisk together flour, curry powder, sugar, salt, baking powder,

Filling 4 medium potatoes, boiled, peeled and roughly mashed will be about 2-1/2 cup mashed potatoes 1/2 cup green peas boiled and drain using frozen green peas 1 tsp cumis seeds jeera 1 tbsp green chili finely chopped 2 tsps coriander powder dhania 1/2 tsp red chili powder lal mirch 1/2 tsp garam masala 1 tsp mango powder amchoor 1-1/4 tspa salt 2 tbsps cilantro finely chopped hara dhania Dough 1 cup all-purpose flour maida, plain flour 2 tbsps fine sooji samolina 1/2 tsp sa

For the Chicken Filling: 1 lb boneless chicken, cut into small pieces 1 tbsp ginger-garlic paste 1/2 tsp turmeric powder 1 tsp red chili powder, or to taste 1 tsp garam masala powder 1 tbsp oil Salt to taste Optional: 1/4 cup chopped onions and green peas  For the Pockets & Frying: 8 slices of white or brown bread 2 eggs, beaten 1 cup breadcrumbs Oil for deep frying  Prepare the chicken: Marinate the chicken pieces with ginger-garlic paste, turmeric, chili powder, garam masa

Besan - 1 cup Rice Flour - 1 tbsp. Potato - 2 cup, steamed, peeled and mashed Green Chilli - 2, minced Onion - 1, diced Ginger - 1 tsp, grated Cilantro Cumin - 1/2 tsp Turmeric - 1/4 tsp Chilli powder - 1/2 tsp Mango powder - 1/4 tsp Asafetida - 1/4 tsp Baking soda - 1/4 tsp Salt Oil Heat 1 tbsp. Oil in a medium pan. Temper Cumin seeds and sauté Onion, Green Chilli and Ginger for 1 minute. Season the mixture with Turmeric and Mango powder. Turn off heat and stir in mashed Po

1 cup all purpose flour (maida, plain flour) 1 tablespoon sooji (rava, semolina) 1/4 teaspoon salt 1/2 teaspoon fennel seeds crushed 2 tablespoon oil Approx. 1/3 cup of lukewarm water Oil to fry Syrup 3/4 cup sugar 1/4 cup water Garnish 1/2 teaspoon crushed cardamom 2 teaspoons pistachios crushed INSTRUCTIONS   Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest a