Double Ka Meetha

Ingredients:

• Bread Slices - About 6 to 7
• Sugar - 3/4 th Cup
• Milk - 3 Cups
• Condensed Milk (Milkmaid) - 2 to 3 Table spoons
• Water - 1 1/4 Cup
• Cardamom powder - 1/2 Tea spoon
• Safron - Few strands
• Toasted nuts (Cashewnuts, pistachios, almonds, etc.,, of your choice) - Fry them in little ghee
• Ghee - Required to toast the bread pieces

Procedure:

• Cut the bread into quarters (could be viewed in the picture)
• Add some ghee to the pan, toast the bread slices. Don't burn them. Toast till they turn golden brown on both the sides. Now arrange them in a deep container and keep aside.
•  Prepare sugar syrup by adding sugar and water. Once the syrup thickens, remove from heat and add cardamom powder.
• Boil the milk in a skillet and once after a boil, add condensed milk, safron strands and stir well.
• Now take the  container in which the bread slices have been arranged.
• First add sugar syrup over them and later on pour the milk mixture on top of sugar syrup.
• Garnish with toasted nuts.
• This can be served warm or chilled, based on your choice.

Cabbage Paratha

Ingredients:

• Wheat Flour - 3 cups
• Shredded Cabbage - 1 1/2 cups
• Ginger - Finely chopped - 1 tea spoon
• Chopped coriander - As desired
• Green chillies - Finely chopped - 1 tea spoon
• Salt - To taste
• Butter - For frying

Procedure:

• Take a bowl, mix salt in little water, add 2 tea spoons of oil and later on add all the ingredients ( wheat flour, shredded cabbage, chopped ginger, chopped coriander and chopped green chillies). Add required water and prepare like chapathi dough.
• Heat a pan, now prepare the entire dough into chapathis and fry them till golden brown by applying little butter on both sides.
• Serve hot with your favorite curry.
• Tastes good with cucumber Raitha.

Paneer Burji

Ingredients:

• Paneer - Scrambled - 200gms
• Capsicum - 1 - Chopped into cubes
• Oil - 2 Table spoons
• Onion - 1 - Finely chopped
• Green Chillies - 2 - Chopped
• Curry leaves - 1 stem
• Turmeric powder - 1/4 Tea spoon
• Garam masala powder - 1/2 Tea spoon
• Salt - To taste
• Coriander - Finely chopped - For garnishing

Procedure:

• Heat oil in pan, add finely chopped onions, green chillies, curry leaves, tumeric powder tand saute till the onion pieces turn transparent.
• Later on add chopped capsicum, garam masala powder, salt and stir fry the mixture till the capsicum gets cooked but still remains crunchy.
• Finally add scrambled paneer, combine the whole ingredients well and allow to cook for 7 to 8 minutes on occasional stirring.
• Garnish with chopped coriander and serve hot with rotis/chapathis.