Ingredients:
Sandwich Bread - 3 pieces, Brown bread - 6 pieces, Spinach - a few leaves., Cheese cube - 1., Ginger & peppercorn paste – 2tbsp., Turmeric powder – 1tsp., Chili powder – 1tsp., Tomato – 1., Sugar –1 ½ tsp., Salt – accord.

Ingredients:
Rice - 1 cup, Split black gram/Urhad dal - ½ cup, Salt - 1 tsp
Coriander leaves- a few, Carrot - 1 (medium), Beens - 5/6 pieces
Cauliflour - 2-3 pieces, Capsicum - 1 (small), Oil - 2 tlbs
Black peeper - 1 tlbs

Steps:
Soak rice and pulses overnight. In the morning paste the soaked rice and pulses in a mixer and keep for 3-4 hours. Cut all the vegetables into small pieces. Put the vegetables into the paste and mix well. Add salt, black peeper, and oil. Coat idli stand with oil and put the mixer. In the lower stand keep a cup of water. Close the lid and put into micro-oven for 4 minutes in 100ºC. serve with any chutney.

Ingredients:
-Potato - 4 (medium)
-Onion - 1 sliced
-Black peeper - according to taste.
-Grated cheese

Steps:
Peel the skin of potatoes grate. Keep the grated potatoes inside salted water for some time. Mix well with cheese, grated onions, black peeper and salt. Make small balls out of the mixture and flatten them into small circles; dip in cream and deep fry in oil. For making a less oil variety nuggets can be shallow fried in a non-stick.

Ingredients: ( For the pastry)
Flour - 2 cups, Oil - 4 tlbs, Milk - ½ cup
Salt - ½ tsp, Black peeper - ½ tsp
Backing powder - ½ tsp

(For the Filling)
Paneer - 100gm., Capsicum - 1, Onion - 1 (grated), Cabbage - ½ cup, Green chili - 4, Paste of ginger and garlic.- 1 tsp, Cheese - 1 cube (grated), Salt - 1 tsp, Garam masala -1 tsp

Steps:
Fry onions in heated oil. Add cabbage, capsicum and chili to it. Fry well and add rest of the ingredients including paneer in the wok. As the vegetables gets soft add garam masala and remove from heat. Make small balls with the flour; flatten to form small circles. Fill with the given ingredients. Wrap the two ends to give it a shape of roll. Dab your hand in water and seal the open ends. Deep fry.

Ingredients:
Minced Chicken-400 gms, Ghee-500 gms
Worcestershire sauce-½ cup, Black pepper- 3 tsp, Egg -4, Biscuit crumbs- 1 cup, Garam Masala-2 tsp, Elaichi powder-1 tsp, Salt-According to taste

Steps: 
Whip up the eggs in a pan. Add black peeper, Worcestershire sauce, garam masala, elaichi powder, salt and the minced chicken to the eggs. Pour gently the biscuit crumbs in the mixture. As the solution solidifies give shape to the cutlets. Deep fry the cutlets in white oil or ghee. Decorate with salad and serve hot with chili or tomato sauce.

Ingredients:
500gms Flour. 2 tbl spoon refined oil.
Salt according to taste.Warm water to knead the flour. -Oil to fry

Steps:
Knead 500gms of flour, 4 tbl Spoon of oil & salt according to Taste with warm water. Make small balls. Flatten them into round chappatis. Deep fry them.

Steps:
Sieve flour and salt together. Mix oil and dahi. Add water and form into a dough. Knead dough until soft and pliable. Divide into eight equal parts. On a floured board, roll one dough into a large round.
Then smear a little oil and fold it first into half, then into quarter.
Now roll it again symmetrically on all sides, into an eight inch porota. Heat oil in a flat pan.
Fry porota in gently simmering oil until lightly browned on both sides.
Drain well before serving.