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Paneer and Veggie Rolls Makes 6 Ingredients: Wrap 1 cup whole wheat flour (atta), 1 cup all purpose flour (Maida), 2 tbsp oil, ½ tsp salt, water enough to make a soft dough. Filling 200 gm paneer-cut into thick fingers, 2-3 tbsp oil, 1 large onion-sliced, 1 cup purple cabbage-shredded, ½ of each- green capsicum and Red and yellow bell pepper- deseed and cut into thin fingers, ¼ tsp chopped ginger and green chillies, 1 tsp ginger garlic paste, 1 ½ tbsp each of tomato ketchup, red chilli sauce and green chilli sauce, salt and pepper to taste. Mix Together for dressing 1 tbsp tomato ketch up, 4-5 tbsp mayonnaise. Method: For the wraps, mix all the ingredients and knead to soft dough with some normal water. Keep aside covered for 30 minutes. For the filling, heat 2 tbsp oil in a kadhai. Add onions and stir till soft. Add ginger and green chillies and sauté for 30 sec. Add ginger garlic paste. Stir for 2-3 minutes. Add the capsicum and bell peppers and stir for 2-3 minutes. Add purple cabbage. Stir for 30 sec. Add all the sauces, salt and pepper. Mix well. Add paneer and mix well. Remove from heat. Cool. To make wraps, make 5 balls from the dough. Roll out a ball into a thin, big chappati. Cook on a hot tawa on both sides till done. Wrap in cloth or foil. To serve, spoon some hot filling on the one side of chapatti leaving 1 inch from edge. Roll up to make a wrap or parcel. Crisp like parathas on tawa applying little butter or oil. Serve with ketchup. https://www.youtube.com/watch?v=b9UpBZS5F_0&t=430s

Eggless Walnut Brownies Ingredients: 60 gms softened butter, 3 tbsp water, 50g Chopped walnuts, 100g Dark compound chocolate, 65g plain flour (maida), 5g cocoa powder, 1 pinch baking powder, 60g condensed Milk. Method 1. Sieve maida, cocoa powder & baking powder and add half of nuts. Keep aside some for garnishing. 2. Melt butter,water and chocolate together in a microwave for 30 sec first and stir. Again micro for 30 sec and stir. Repeat the whole process again till whole of chocolate melts completely. 3. Add condense milk and mix well. 4. Then add maida and nuts mixture. Mix well slowly. 5. Pour the batter in a 5" square tin. Tap the batter and bake it in a preheated oven at 180 degrees for about 25-30 minutes. You can check if it is baked properly by inserting a clean knife in the centre. If it comes out clean but with a little crumbs, it means the brownies are cooked. After it cools down take out the brownies out of the mould after 45 min to 1 hour. Let it cool for another hour before cutting. For hot sauce: 30g amul cream, 50g dark compound, 2 tbsp milk Microwave 30sec and stir well to make uniform mixture. To see procedure watch at my youtube channel Leena's Khadyam https://www.youtube.com/watch?v=XOiqJpBQ5d4&t=66s