Gujrati Instant Khaman Dhokla Preparation Time: 10 min CookingTime: 10 min

INGREDIENTS 1 cup besan (Bengal gram flour) 1 cup semolina (rawa/soji) 6 tbsp sugar 3 tbsp ginger-green chilli paste 1 tbsp citric acid (nimbu ke phool) or 2 tbsp lemon juice Salt to taste 2 tbsp fruit salt tbasp oil for greasing Ingredients for temper: 11/2 tbsp mustard seeds (rai/sarson) 4 tbsp oil 2 tbsp sesame seeds (til) 2 green chillies, finely chopped A pinch of asafetida ( Hing) 5-6 curry leaves (kadi patta) METHOD Step 1: Cut chillies and ginger and blend in a mixer. Step 2: Take the besan in a bowl and add semolina. (here I add same quantity of besan or semolina but you add as your taste and it better for only 3 tbsp semolina with 2 cup besan). Step 3: Add sugar, salt, ginger-green chilli paste and mix well. Step 4: Adding water as required (approximately 2 cup) to make a thick batter. Step 5: Mix these entire ingredient with water very nicely. Step 6: Just before steaming, sprinkle the fruit salt and lemon juice over it. Step 7: When the bubbles form, mix gently. Step 8: Pour the batter immediately into a greased 4 diameter pre heat thali and shake the thali clockwise to spread the batter in an even layer. Step 9: Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Step 10: Cool slightly and cut into square shape. Keep aside. Step 11: Heat the oil in a small vessel. Step 12: Add mustard seeds when the seeds crackle, add asafetida, mix well. Saute on medium flame for few seconds. Step 13: Adding sesame seeds, green chillies and curry leaves, mix well. Turn off the flame. Step 14: Pour this tempering over the cut dhoklas. Step 15: Serve immediately garnished with coriander. KARACHI HALWA Preparation Time: 15 min Cooking Time: 15 min

INGREDIENTS

2cups soaked sooji 1cup ghee 1/2cup sugar Essence 4tbsp. water

Eatable colour 1/2cup of chopped dry fruit Method Take 2tsp. of ghee and mix all d dry fruit and keep it in d microwave for 5 min. Now add sugar ghee n water and heat in d microwave for 3 min. Now add in this mixture soaked rava and stir it properly and keep it in d oven for at least 7 to 10min.on high temp. Cool it and cut into pieces. Jain Khakra Preparation Time: 10 min CookingTime; 20 mins.

INGREDIENTS

1/4 Kg Wheat powder , mix it with 1/4 table spoon salt and a100ml water,2 spoons of ghee. METHOD 1st Process: Take Wheat powder mix it with water and salt. Mix it thoroughly and make it smooth. Add spoon of ghee and make it shinny. Your atta is ready 2nd Process: Make small balls of atta Take a belen ,chakla,roti pan. Heat the pan and make a round roti on the pan. Roast the roti and your khakra is ready. Christmas pulao Preparation Time: 15 min Cooking Time:15 min

INGREDIENTS

Ingredients : - 1 cup basmati rice( long grain), 20 grams ghee, I big onion, 1 green chilly, bunch coriander leaves, bunch mint leaves, teaspoon garam masala, 1 pinch turmeric, teaspoon coriander seeds, cup curd, 1big tomato, teaspoon ginger garlic paste, 10 cashew nuts, 5 grams nutmeg, 5 grams, mace and salt to taste. Preparation time : - 25 minutes Serves : - 2

METHOD HOW TO PREPARE : - Finely chop the onion, tomato and green chilly each separately and set it aside. Wash the rice

and soak it in warm water for ten minutes. Take a blender and put the coriander leaves, mint leaves and the green chillies and make a paste. Take the nutmeg and mace and make a powder. Take a frying pan and add the ghee. Bring to heat and add the onion and fry till its golden brown. Then put in the ginger garlic paste, ground paste, cashew nuts, turmeric and coriander powder. Mix well and saut for five minutes. When all the raw smell leaves add the curd and tomatoes. Mix it and then pour in two cups of water. Cover the pan and bring it to boil. Then drain all the water from the rice and put it in. Add the ground powder and salt to taste. Stir well and cook till the rice is done. Put out the pulao on a big platter and decorate the edges with tomatoes slices. Eggless Dahi Cake Preparation Time; 10 min Cooking Time: 15 min

INGREDIENTS

Maida ~ 2 Cup Dahi ~ 1 Cup Powdered Sugar~ 1 Cup Baking soda ~ 1 tsp Coffee(optional) ~ 1 tsp

Coco Powder ~ 1/2 tsp Refine Oil ~ 3/4 Cup Baking powder ~ 1 spoon Vanila Essence ~ 1 Spoon
METHOD

1. Sieve Maida, Baking Soda, Coffee, Coco Powder and Baking Powder together for 2 times and keep aside. 2. Preheat the oven at 350F/180C for 15 minutes. Line the pan with butter paper and very lightly brush it with the melted oil. 3. Mix well Dahi, Powdered Sugar and Refine oil together till get cream 4. Pour gently with cut and fold method other ingredients (Maida mixture) and fold properly. Add in last Vanilla essence. 5. Bake in oven for 30 min on 180 C or till turn brown. Tamarind pongal Rice Preparation Time: 10 min Cooking Time; 20 min

INGREDIENTS Ingredients : - 1cup raw rice, 1 big dry red chillies, 1 pinch asafoetida, 1 sprig curry leaves, teaspoon mustard seeds, teaspoon black gram, teaspoon Bengal gram, lemon sized tamarind, 1 cup water , 2 tablespoons oil and salt to taste. Preparation time : - 30 minutes Serves : - 2
METHOD

HOW TO PREPARE : - Soak rice for an hour. Soak the tamarind in half cup water. Drain the water completely. Grind it one by two in a blender. Now take a frying pan and pour the oil. When the oil is hot add the mustard seeds and red chillies and let them crackle. Add the curry leaves, asafoetida, black gram and Bengal gram. Strain the tamarind and add the tamarind water to the pan and stir well. Add the ground rice and saut for a while. Add water according to desire. Cover with a lid, simmer and cook. Check at regular intervals if there is enough water and is the rice cooked. Since its ground rice it may be quick to stick to the bottom and so keep stirring on and off. Serve hot with pudina chutney. Potato Leek Soup (Winter special) Preparation time: 10-15 minutes Cooking Time; 15 - 20 minutes

INGREDIENTS

Butter : 2 tablespoons Garlic: 2 cloves; Grated Leek: Two good sized ones; Chopped Boiled Potatoes: 2 or 3 big sized ones; Chopped Pepper (white or black) 1/2 teaspoon Milk or fresh cream cup Salt As per taste
METHOD

1. Cut Leeks into big pieces . Cut a few pieces in rings also and keep aside. 2. Separate the layers as they contain dirt in between. Wash and drain water and then chop into small pieces. 3. Melt butter in a pan and add the chopped leeks and garlic. 4. Fry them over a low to medium heat for 2-3 mins. (At this stage take out the rings and keep aside for garnishing) 5. Keep frying the rest until the leeks are soft. 6. Add Salt and pepper and add chopped boiled potatoes.

7. Fry for about 2-3 mins. Once everything is well mixed, turn off the heat and let this cool for some time. 8. Put everything in mixer and add little water. (Dont add too much water as Milk/cream will also be added later) 9. Blend for 1 min. (You can also mash the potatoes by spoon instead of blending if you dont like creamy soup.) 10. Put the broth back into the pan and let it boil for a min. (It should be of Cerelac like consistency). 11. Add milk or fresh cream just before serving and just let it boil for a min. 12. Serve hot after garnishing with leek rings kept aside in Step 4. Surprising Sauce Preparation Time; 10 min Cooking Time; 20 min

INGREDIENTS Ingredients 1 Tomato 1/2 teaspoons saunf 6-7 cloves of garlic finely chopped 1/4 cup tomato sauce 2 tablespoons red chilly sauce 2 tablespoons oil

METHOD Method Heat oil in a pan and put the saunf and garlic. After the garlic has cooked add the tomatoes and shake constantly until they become like a puree. Then add the sauces with 1/2 a cup water and mix. After the sauce has thickened, cool and serve with French fries. Spinach Chutney Preparation Time: 10 min Cooking TIme; 10 min

INGREDIENTS Ingredients Bunch of Spinach leaves Chana dal 1 tbs. Urad dal 1tbs. Tamarind juice, paste Salt Red Chilies Coconut Method Boil the spinach and drain the excess water, don't throw away excess of water you can use it while grinding. Roast the Chana dal, Urad dal , Red Chilies with or without oil. Allow it to cool, now in the grinder add this roasted mixture, boiled spinach, coconut, tamarind paste and salt, as far as adding the water while grinding is concerned you can use the drained water.

Onion Chutney

Preparation Time; 10 min

Cooking tIme; 10 min

Ingredients 3 Onion 2 tsp. Urad Dal 2 tsp. Chana Dal 4 Dry Red Pepper 1/2 tsp. Tamarind paste 2 table spoon Oil red chilli powder Method Fry the dals and the red pepper in 1/2 tsp oil until it gets roasted and keep it aside. Cut the onion into little pieces and simmer in the remaining oil until its wilted. Grind the roasted dals, onion, tamarind paste, and salt into a paste Cucumber Bhakri preparation Time: 10 min Cooking time: 15 min

Ingredients 1 cucumber 1 1/2 cup rice flour 1/2 cup whole wheat flour 6 green chillies 3 tbsp grated coconut 4 tsp sugar 1" ginger piece 1 sprnig curry leaves Salt Method Peel the cucumber skin, remove the rind & grate it. Add the above said ingredients and mix well. Add water if required. Spread this on the tava & fry on both sides with ghee Chana Heart Balls Preparation Time: 10 min Balls made in the shape of heart from chanas. Cooking: 15 min

Ingredients: 250 g. chanas (kabuli chana)

1 medium sized tomato, chopped fine 1 medium sized onion, chopped fine 2 green chillies, chopped fine a handful of coriander leaves, chopped juice of half a lemon chilli powder, coriander powder, garam masala powder and salt to taste cinnamon powder to taste bread crumbs ghee for frying 4 tablespoon of Maida
METHOD

1. Soak chanas in water overnight. 2. Grind the chans to a coarse paste. 3. Add chopped onion, green chillies, tomatoes, chilli powder, coriander powder, lemon juice and salt to paste. 4. Mix by hand and roll into small heart shaped balls. 5. In a separate bowl, make a mixture of maida with water. 6. In a separate bowl, add bread crumbs and add cinnamon powder and mix it well. 7. Now, dip Chana heart Shaped balls in mixture of maida with water and roll them into bread crumbs. 8. Deep fry in hot ghee till golden brown. 9. Serve hot with tomato ketchup or mint chutney. Aloo Paneer Bread Roll Prepration Time: 15 min Cooking tIme: 15 min

INGREDIENTS 2 boiled potatos : medium size half cup Grated Paneer- 1/2 cup , Dhania , chilli powder (1/2 tsp) , onion 1 chopped, amchur powder (1/4 tsp) , salt to taste , bread slices , oil METHOD Mesh potatotes and mix them with 1/2 cup paneer,chopped onion. Add the ingredients salt, dhania, chilli powder, amchur powder , one bread piece with sides removed and crushed ( to bind the mixture properly). The masala for bread rolls is ready now. Convert it to small rolls to fill the bread. Now heat water in a pan (do not heat to boiling extent). Dip bread(whose side have been cut only white portion) in it and immediately move the piece out , press with palms to remove the water .Now use aloo masala to fill the bread. Roll is ready now. In this way prepare 5-6 rolls. Heat oil in kadhai and deep fry these rolls for 1-2 min. Serve them hot with dhania garnishing and chutney. Pyaaz Ki Chutney Preparation Time: 10 min Cooking Time; 10 min

INGREDIENTS Pyaaz (Onion) - 5 in no. Medium size , Peeled , Halved. Red Tomato -2 in no. Medium size Amchur Powder (Dry Mango powder) - 4 tsp. Jeera powder - 1/2 tsp Lal Mirch (Colour)Powder - 1/2 tsp Dhaniya (Coriander Leaves )

Ginger grated - 1/2 tsp Garlic grated - 1/4 tsp Salt - add to taste METHOD Grate Pyaaz & tomato in bowl . Grind Coriander , ginger & garlic . Add Amchur powder , jeera powder , lal mirch powder , & salt to all the above ingredients . Mix all the ingredients & let it settle for an hour . Serve & Store in tupperware bowl in fridge for days . MAKKI PANEER PAKORA RECIPE Preparation Time: 10 min Cooking tIme: 15 min

INGREDIENTS 1/2 tsp cumin powder 2 tblsp coriander leaves chopped oil for deep frying 6 tblsp bengal gram flour besan salt to taste 2 tsp ginger chopped 2 tsp garlic chopped 2 green chilli chopped 1 cup milk 1 3/4 tsp dry mango powder amchur 1 onion chopped 100 gms cottage cheese (paneer) 200 gm corn fresh (makki) METHOD Crush the corn in a blender. Grate the cottage cheese. Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink. Mix in crushed corn and stir fry. Mix in salt and mix. Mix in milk and stir fry to get a creamy texture. When the corn is cooked, transfer to a round dish and cool. Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder and cut coriander leaves. Adjust salt and mix well. Mix in besan for binding and mix in a little milk if the mixture is too thick. Make even sized balls with hand or tablespoon. Heat up oil and deep fry the pakoras on medium heat up till golden brown. Remove and keep on an absorbent paper to soak excess oil. Serve hot. Healthy Diet Soup Preparation Time: 10 min Cooking Time: 15 min

INGREDIENTS

1 Oats 1 Tbsp 2 Broken Wheat 1 Tbsp 3 Moong Wholegram 1 Tbsp 4 Finely Chopped Carrot 1 Tbsp 5 Finely Chopped Beans 1 Tbsp 6 Water 2-4 Glasses (Depending On Amount Of Preparation) 7 Salt For Taste 8 Pepper Powder/Red Chilly Powder For Taste 9 Juice Of A Lime/Tomato For Taste/Optional METHOD 1 Add ingredients 1 to 6 in a cooker and cook upto 2/3 whistles & let cool 2 Add salt, pepper, juice of lime and savour hot/warm 3 In case you prefer tomato instead of lime, add chopped tomato in the first step itself. Home Made Chocolate Preparation Time: 10 min Cooking Time: 20 min

INGREDIENTS 1. Milk powder 3 cups 2. Cocoa powder a cup 3. Plain butter (unsalted) 1 cup 4. Sugar 1 cup 5. Nuts (almonds, pistas, cashews finely chopped) obligatory METHOD Sieve cocoa and milk powder together. In a pan, mix sugar with little water and melt on a low flame till it reaches one string consistency. Remove from fire. To this sugar syrup, add butter and keep stirring till butter melts evenly and completely. Next, add cocoa and milk powder mixture and mix well. Add the nuts. Transfer into a greased tray and level it. Once cooled, cut into desired shape and serve cool or at room temperature. Coconut Balls Preparation time: 10 minutes Serves: 10-12 Balls *Per Serving Energy: 127Kcal, Protein: 2.3g *Approximate Nutritive Values

INGREDIENTS Condensed Milk tin Dessicated Coconut 3 cups (keep aside in Tropical Twins) Food red colour 2 drops METHOD 1. Pour condensed milk in SS Bowl.Gradually add desiccated coconut (1 cup at a time) and mix well. 2. Add 2-3 drops of colour to give a light pink colour to the mixture.

3. 4. 5. 6.

Keep adding dessicated coconut gradually and mix well to get the consistency of a soft dough. Take walnut size pieces. Shape into balls. Spread some dessicated coconut on a plate. Roll the balls in coconut. Serve in a Clear Bowl. Note: You can shape into fun shapes such as mice, diamonds etc

Instant Nutri Feed Preparation Time: 1minute Serve: 1 Feeding Cup *Per Serving Energy: 250Kcal | Protein: 4.6g Rich in Energy, Protein and Iron *Approximate Nutritive Values

INGREDIENTS Roasted dalia 2 tbsp Roasted Groundnuts 5g Jaggery (Gur) 15g Banana Mashed Milk 30ml METHOD Grind Dalia and groundnuts together to get a fine powder. Transfer this to a Feeding Cup. Mix jiggery, milk and microwave for 30 seconds without lid. Adjust consistency with milk. Add mashed banana once the mix attains normal temperature to feed the child. TIP: Dalia and Groundnut can be roasted grind and stored in MM Oval for use as and when required. Gluco Fruit Cocktail Preparation time: 5minutes Servers: 2-3persons *Per Serving Energy: 45 Kcal Rich in Vitamins, Dietary Fiber and Antioxidants*Approximate Nutritive Values

INGREDIENTS Apple chopped- 1/2 Tropical Twin Black Grapes- 1 Tropical Twin Pineapple Chopped- 1 Tropical Twin Orange Slices halved- 1 Tropical Twin Glucose Powder- 1 tbsp Corn nibblets- 1/4 Tropical Twin Lemon Juice- 1/2 lemon METHOD In a Preludio, mix all the ingredients. Toss it nicely and refrigerate. Serve Chilled in a Jumbo Tumbler with a swirl of honey.

Tip: To improve on the Nutritive value, one can also add Oatflakes, Walnuts or Raisins Rice Pudding Preparation time: 10 minutes Total cooking time: 30 minutes Serves: 2 to 4

INGREDIENTS cup short-grain rice 2 cups milk 200 ml cream 3 tbsp sugar Pinch of freshly grated nutmeg Sprinkle of cinnamon, to garnish METHOD Place the rice, half the milk, the cream, sugar and nutmeg in the MultiCook container. Cook on High (100%) for eight minutes and then stir. Add the remaining milk and cook on Medium (50%) for a further 19 minutes. Leave the rice pudding to stand for at least 10 minutes before serving (this makes it even creamier). Reheat for two minutes on High (100%), then sprinkle with cinnamon and serve in a Prism Bowl. Vegetable Pasta Toss Preparation Time: 10 minutes * Per Serving Energy: 473 Kcal, Protein: 8.8 g, Rich in Protein Serves: 1 person * Approximate Nutritive Values

INGREDIENTS Farfalle / other pasta (boiled) 2 Tropical Twins Cherry Tomatoes/ Diced tomatoes th Tropical Twin Thinly sliced carrot - Tropical Twin Greens of spring onion Tropical Twin Diced Capsicum - 1/4 Tropical Twin Corn niblets - 1/4 Tropical Twin Roasted peanuts/almonds- few Mayonnaise / Vinaigrette dressing (low cal) 2 tbsp Salt to taste METHOD In a SS Bowl, combine pasta with rest of the ingredients. Toss it well. Serve chilled. Kulfi Elaichi Pista Preparation Time: 15 minutes + freezing time Serves: 6 persons * Per Serving- Energy: 171 Kcal, Protein: 4.3 g, Rich in Protein & Calcium* Approximate Nutritive Values

INGREDIENTS Full Cream Milk - 500 g Khoa/ mahwa -grated 50 g Pistachio & Almonds - finely cut 2 tbsp Green cardamom- crushed 5-6 Cornflour - tbsp Sugar - 1/4th Tropical Twin + 1 tbsp Yellow food colour - few drops Saffron strands - few METHOD Mix grated khoa and 1 tbsp of sugar in a SS Bowl. Keep it aside. Reduce 400 g of milk to half by boiling it in a heavy bottomed pan. Add sugar (1/4th Tropical Twin).

To the remaining 100 ml milk, dissolve corn flour and it to boiling milk, stirring continuously. Remove from heat. Put khoa, pistachio, almond, yellow colour, saffron strands and crushed cardamom. Fill it into the Freezer Mates leaving 1 cm from the top. Freeze.

Red Bean Dip Preparation Time: 10 minutes Serves: 4 persons * Per Serving- Energy: 90 Kcal,Protein: 6.0 g, Rich in Protein * Approximate Nutritive Values

Ingredients Kidney beans (soaked, boiled and slightly mashed) 1 Tropical Twin Processed cheese ( grate in Handy Grater) 4 cubes Salsa dip- Homemade/ Processed 3 tbsp Hot and sour Sauce (kept in Midi Magic Flow) 2 tbsp Greens of Spring onion (chopped) 2 Salt (kept in Multi Masala) to taste Tortilla Chips/ Salted chips GARNISHING: finely chopped seedless tomato & coriander sprigs FOR SALSA DIP Tomatoes 1 1/2 Onion 1/2 Garlic 1 clove Tabasco red pepper few drops Green chilli 1 Lemon 1 tsp Oregano 1 tsp
METHOD

For Salsa dip: Grind all the ingredients together in a grinder. Store in Midi Magic Flow and use whenever required. For bean dip: In a SS Bowl, mix spring onion and kidney beans. Add grated cheese, salsa dip, salt and hot and sour sauce and mix these entire well. Transfer it to a Clear Bowl garnished with coriander springs and chopped tomato. Serve with tortilla or other chips.

Salsa Dip A spicy tomato based dip.

Ingredients 3 tomatoes 2 teaspoons chillies in vinegar 1 small onion, finely chopped 1/2 teaspoon chilli powder 1 capsicum 2 pinches ajwain 1 tablespoon oil 1/2 teaspoon sugar 1/2 teaspoon salt
Method

1. Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop. 2. Pierce the capsicum with a fork and hold over the flame until the skin blackens. Remove from the heat, rub off the burnt skin and chop. 3. Heat the oil and fry the onion for 1/2 minute. Add the remaining ingredients and cook for 3 to 4 minutes. 4. Serve with tortilla chips.

Aloo Corn Tikki

Preparation Time: 20 min

INGREDIENTS

2 boiled potatos : medium size half cup : Boiled Corns 2 bread slices 1/4 tb peper powder salt - half teaspoon red chillie powder : Half teaspoon bread crums/ rava
METHOD

Mix smashed potatos, corn . Add red chillie powder, peper powder and salt and mix it. Soak the bread (preffered brown bread) in water for a second and drain the water and mix that in the above mixture. Make medium size tikkies from above dough. and shallow fried them by coating it with Rava/Breadcrums Eat it with tomato ketchup. Besan Stuff Paratha

INGREDIENTS

1 Cup - maida Salt as needed Milk as needed 1 tbsp - oil For Stuffing 1 tbsp - oil 1 Cup - Gram flour/Besan Turmeric Powder - 1/2 tsp Chilli Powder - 1/2 tsp 1/2 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp garam masala salt to taste 1 tbsp Kasturi Methi
METHOD

Knead soft dough with Maida, salt and milk Set the dough aside for one hour. Method for Stuffing In a Kadai add oil and fry the Gram flour for 5 mins in a medium flame Now add Turmeric Powder, Chilli Powder, coriander powder, cumin powder, garam masala, salt and Kasturi Methi and mix well. Method of making paratha Now make small balls Roll out it into round chapathi Spread 1/2 tbsp Gram flour mix on the rolled out chapathi and fold into a round shape Roll out dusting with aata or maida Heat a tawa. Place the paratha on it and spread some oil and allow it brown. Turnover and cook till brown spots appear on the other side also.

Serve it hot with sabji of your choice. Pumpkin Parathas Preparation Time: 10 min Cooking Time: 15 min

Ingredients 1. Kaddoo or pumkin - 150 gms - grated 2. Kasuri methi (dried fenugreek leaves) - 2 tsps - soaked in water and strained 3. Garlic cloves - 2 - grated 4. Ajwain powder (roasted and ground carom seeds) - 1/2 tsp 5. Jeera powder (roasted and ground cumin seeds) - 1/2 tsp 6. Haldi powder (ground turmeric) - 1/4 tsp 7. Lal mirch powder (Dried and ground red chillies) - 1/2 to 3/4 tsps depending on taste 8. Salt - to taste 9. Gehun ka atta (wheat flour) - 1/2 kg 10. Refined oil - 1 tsp for kneading dough 11. Water - little 12. Cholesterol-free butter for cooking Method Grate the kaddoo (pumpkin) and keep aside. Soak kasuri methi in water for 5 mins. Grate the garlic cloves so that they mix well. To the grated kaddoo, add strained kasuri methi, grated garlic and other masalas as enumerated above. Add gehun ka atta (wheat flour) to this mixture and knead well as grated kaddoo will leave some water content. When required add little water in order to make a soft dough. Now add 1 tsp of refined oil to the dough and finish it. Cover and keep for a few minutes Bowl. Heat a tava (griddle) on medium flame. Roll medium sized, round parathas. Cook using any good quality cholesterol-free butter. You can serve hot accompaniments like dahi (with a dash of jeera powder, pudina powder and sendha/black/rock salt) and any favourite achaar. You can pack these parathas off for your kids with dahi and achaar too. You can store the leftover dough for the next day in a 'Wonderlier Bowl' or even a "Star Bowl' if the quantity is less