Breakfast

• Peel and dice mangoes.
• Measure mangoes, pour into a kettle, and add equal amount of sugar.
• Add juice of 1 lemon and zest of 1/2 of lemon.
• Add just enough water to keep from sticking, about 1/4-1/2 cup. Cook until soft.
• Immersion blends until smooth or work in batches with a blender. Cook until thickened. Pour in jars and seal.

• Knead a soft dough with all above ingredients, keep it for 30 mins, roll the dough and cut into thin strips, spread melted ghee, sprinkle flour on it.
• Now roll it and make pear, rest the perform 30 mins, roll it with light hand, put on tawa, drizzle with melted ghee, cook until golden.

• Melt butter in a fry pan, add onion, capsicum, sauté for a min, remove in a bowl. In a bowl beat eggs, water, salt and pepper, add eggs to the fry pan, spread with onion, capsicum, tomatoes.
• All the meat and cheese, fold the omelette in half, top with more cheddar cheese, serve with salsa and Sar cream in two small bowls.

FOR THE DOUGH

• In a bowl mix all the ingredients. Knead it with water and prepare dough. Leave it for a while. 
• Then spread the dough evenly and place it onto a greased baking tray. Now spread ketchup.
• Add chicken, capsicum, tomato and garlic. 
• Also add grated cheese on top. Brush it with egg wash and bake it in an oven at 180 c.

• Marinate 1 finely cut chicken breast with ¼ tsp salt, ¼ tsp black pepper and cook in 1 tsp oil, keep aside.
• Now beat 3 eggs add salt and pepper to taste with 1 tbsp chopped coriander leaves.
• Add 1 chopped green chili, heat ¼ cup oil in a frying pan pour the beaten egg mixture and roll the pan to spread the egg evenly.
• Now sprinkle chicken and 1 chopped and cubed tomato, cook on low flame till set.
• Flip the omelet and cook the other side for few seconds, fold and serve.

• Sieve flour add salt and sugar make a hollow in center, add water and knead until soft.
• Apply oil, cover with a wet napkin, leave it for 30 minutes.
• Mix together filling ingredients.
• Then make 8 balls from dough, spread 1 ball a little apply prepared filling, re roll and form into a square.
• Then again into a ball, apply oil on each paera, cover again, leave it for 30 minutes.
• Make thin parathas, make a hole in centre, deep fry paratha in hot ghee.

• oil potatoes and press with hands.
• Now heat oil and put ginger, green chilies, tomatoes, turmeric, coriander, red chili powder and salt.
• Also add 1 cup water, cook for 10 minutes and remove from stove.
• Gravy should be thick.
• Put coriander leaves and serve with pooriyan.

FOR DOUGH

• In a bowl, add flour, salt, oil and water as required, knead and leave for a while.

FOR FLLING

• In a bowl, combine the chopped, sugar, dried fruit and copra and mix for five minutes.
• Then make two small pieces of dough and fill the filling between them and take the vine from the top.
• Fry them on the stove and serve.

• Heat oil add onion with cumin seeds and fenugreek fry for 2 minutes.
• Add tomatoes, salt, crushed red pepper and turmeric fry well.
• Add potatoes with 1 cup water, cover and cook till done.
• Lastly add coriander and green chilies.
• Serve with paratha.

FOR DOUGH

•  Mix altogether and knead with warm water.
• Keep cover for half an hour and use accordingly.

FOR FILLING

•  Add salt in radish and leave it for half an hour.
• Squeeze out all the moisture from the radish very well.
• Then add to it achari masala, green chilies, coriander leaves, ginger and onion.
• Now put the filling in a dough and fry it.
• Paratha is ready to serve.