Samosa with chole chaat

Ingredients (for 17 samosas)
1) 2 cups maida + little rava
2) Ajwain
3) 4 medium boiled potatoes
4) Tamarind - gud chutney
5) Red chilli powder chutney
6) Whole dhaney for sabji
7) Oil
8) Ginger garlic paste
9) Simple chole sabji cooked with tomato paste.

Method -
1) Knead the samosa dough. Mix maida, Ajwain, hot oil & water. Cover the dough with a moist cloth for 20 mins.
2) Make normal potato sabji.
3) Take a ball size dough & roll it oval.
4) For samosa shape, you can check on YouTube or Pintinterest.
5) Fill the potato sabji. Cover the samosa.
6) In a hot oil, deep fry the samosa on low or medium flame. Not on high flame. It will remain kachaa.
7) Serve samosa chole with chutneys.

Veg momos steam

Ingredients
1) 2 big watis maida / aata
2) chopped veg of your choice carrots, capsicum,onion
3) Ginger garlic paste
4) Soya sauce
5) Vinegar

Method
1) Make the dough by adding water & a little oil.
2) In a wok, add little oil, sauces, vegetables, ginger garlic paste & salt to taste. Steam the veggies.
3) Now make a small chapati, fill the filling, give desired shape & keep for steaming.
4) Steam the momos in a idli cooker for 10 mins approx.

Bread Pizza

Ingredients
1) sliced bread
2) Grated ginger garlic paste
3) Turmeric
4) Red chilli powder
5) Coriander powder
6) Garam masala
7) Chopped onions, tomatoes, capsicum
8) Grated paneer
9) Tomato ketchup

Method
1) Make pizza sabji by adding all the ingredients.
2) Now spread butter, ketchup on a sliced bread. Add sabji & grated paneer.
3) Sprinkle mixed herbs & basil leaves.
4) Place the bread on the hot pan & toast it on a medium flame.
5) Pizza is ready. 

Mango ice-cream

Ingredients
1) 500ml milk
2) 1/2 big wati sugar or little less as mango pulp will be added.
3) 5 tsp custard powder
4) 2 Alphonse mango pulp

Method
1) Heat the milk & boil the milk for 10 mins more.
2) In a bowl, dissolve the custard powder in little COLD 

milk. There should not be any lumps.
3) Add sugar to the milk. Again boil it for 10 mins. Now add custard powder mixture. Keep stirring occasionally, so the milk doesn't burn.
4) Switch off the gas. Let the mixture cool. Add mango pulp. Keep in deep freeze for setting.
5) After 3 hrs. Put the mixture in blender. Again keep it in fridge for setting.