LIVE A HIGH LIFESTYLE 
WITH CROISSANT & TEA-COFFEE

DARBARI KHAAS CROISSANT
Ingredients            
4                 Croissant buns            
200 gms      Khoya            
2 tbsp         Castor sugar             
¼ tsp          Jaiphal (grated)             
8 pieces      Elaichi             
25 gms       Almonds (sliced)            
few            Pista (sliced)            
few            Raisins            
1 tsp          Kesar strands

Method

Lightly mash the khoya with sugar.  Add the nuts, mix well. Now cut the top of the bun & scoop them. Fill  the  mixture in scooped buns place the top apply little butter over it  & bake in  a preheated oven for 15 minutes at moderate temp. when done serve hot.

CREAMY  MUSHROOM CROISSANT                                                  
Ingredients            
4                  Croissant buns            
150 gms       Button mushrooms (chopped)            
2 tbsp          Onion paste            
1 tsp            Garlic- ginger (paste)            
3 tbsp          Tomato puree            
1 tsp            Salt            
¾ tsp           Chilli powder            
½ tsp           Turmeric powder            
3 tbsp          Cream

Method
Heat 1 tbsp oil in a pan.  Add onion paste and fry till golden. Add garlic-ginger; fry for 2-3 minutes.  Add tomato puree and the spices. Cook for a few minutes. Add  chopped mushroom.  Cover & cook till done. Add  cream and chopped coriander & mix well.

MIX VEGETABLE CROISSANT 
Ingredients            
6                 Croissant buns            
250 gms      Peas (shelled)            
100 gms     Carrots (chopped)            
100 gms      Beans (chopped)            
200 gms     Cauliflower (chopped)            
100 gms      Cottage cheese (paneer)            
2 slices        Of pineapple            
1 tbsp          Butter            
1 tbsp          Cornflour             
1 cup           Of milk            
2 tbsp          Cream
                   Salt and pepper to taste

Method

    Boil all vegetables in salted water till just tender. Dice the paneer and pineapple into cubes. Heat 1 tbsp butter.  Add cornflour & stir for 2 minutes. Add milk. Cook till slightly thick.  Add salt and pepper. Mix in the boiled vegetables, paneer and pineapple cubes. Stir in the cream. 

ALL GREEN CROISSANT  
Ingredients            
4                  Croissant buns            
500 gms       Green peas (shelled & boiled)            
4 flakes       Garlic            
1 small        Piece of ginger           
½ cup         Coriander leaves (chopped)            
1 tsp           Garam masala            
1 tsp           Chilli powder            
4                Green chilli            
1 tsp           Mango powder                                    
                  Oil for frying                                   
                  Salt to taste

Method

Coarsely grind green peas. Grind onion, garlic and ginger into a fine paste.  heat 4 tbsp oil and add green peas with the onion-garlic-ginger paste. Saute well.  Add garam masala, chilli powder, mango powder, salt and mix well.  Cook for 5 minutes. 

Now cut the top of the bun & scoop them. Fill  the  mixture in scooped buns place the top apply little butter over it  & bake in  a preheated oven for 15 minutes at moderate temp. when done serve hot.

VERMI -CROISSANT   
Ingredient
4                     Croissant buns           
 250 gms        Vermicelli            
50 gms           Vegetables (carrots, cabbage, beans) (shredded)            
1 big               Onion (shredded)            
5                     Green chilli (seed removed and cut lengthwise)            
1 tsp               Garam masala powder            
2 tsp               Tomato sauce            
1 tbsp             Oil                 
                       Salt to taste

Method

    Fry the vermicelli , till slightly brown.  Add salt and water to it & cook till dry. Heat oil in a pan and fry onions to golden brown.  Saute the shredded  vegetables add tomato sauce and garam masala powder. Mix in the cooked vermicelli and stir well.

Now cut the top of the bun & scoop them. Fill  the  mixture in scooped buns place the top apply little butter over it  & bake in  a preheated oven for 15 minutes at moderate temp. when done serve hot.

SPICED SCRAMBLED EGGY CROISSANT  
Ingredients           
 4                     Croissant buns            
6                      Eggs            
4                      Tomatoes (peeled and chopped)
                        Salt to taste            
2 tbsp               Butter           
1 medium         Onion (peeled and sliced)            
2                     Green chilli (seeded and chopped)           
 ¼ cup             Cream            
1 tsp                Turmeric powder            
1 tsp                Ground coriander

Method

     Put the eggs, tomatoes and salt in a bowl.  Beat well and add cream. Melt  butter in a pan; add the onion and fry it gently until soft. Add green chilli and spices, fry them all for 2 minutes, stirring them constantly. Add the beaten egg mixture and stir with a wooden spoon until the eggs are scrambled.

CHILLI CON CARNE CROISSANT  
Ingredients            
4              Croissant buns            
100 gms    Soya chunks            
2 tbsp       Olive oil             
1 tbsp       Oil            
2 cloves   Garlic (crushed)            
1             Capsicum (chopped)            
2             Red chilli (fresh)                   
               Salt to taste            
1 tsp        Brown sugar            
1 tbsp      Tomato puree            
1 small  Tin baked beans

Method

     Soak soya chunks in enough water for 15 minutes. Heat oil in a pan, add chopped onion and fry lightly.  Add crushed garlic, squeezed soya chunks, capsicum and red chilli. Sprinkle salt and brown sugar. Add baked beans and  tomato puree.  Mix well. Cook  for a few minutes.

Now cut the top of the bun & scoop them. Fill  the  mixture in scooped buns place the top apply little butter over it  & bake in  a preheated oven for 15 minutes at moderate temp. when done serve hot.

TAMARINA POTATO CROISSANT
Ingredients            
4                  Croissant buns            
250 gms       Potatoes (boiled & chopped)            
1 large          Bunch of coriander leaves            
2                  Green chilli            
1 piece        Ginger            
1 tbsp         Sea same seeds                  
                  Salt to taste             
1 tbsp        Lime juice

Method

  Grind together corriander leaves, green chillies, ginger, seasame seeds and salt.  Add little water and lime  juice. Make chutney of coating consistency.  Fold in all the potatoes.

 Now cut the top of the bun & scoop them. Fill the mixture in scooped buns place the top apply little butter over it  & bake in a preheated oven for 15 minutes at moderate temp. When done serve hot.

FRUIT BAR CROISSANT  
Ingredients           
4                      Croissant buns            
1                      Apple            
1                      Guava            
2                      Bananas            
1                      Pear           
 ¼                    Papaya            
few                  Grapes                         
                       Salt to taste            
1 tsp               Black salt            
½ tsp              Black pepper powder           
 ½ tsp            Red chilli powder            
1 tbsp           Sugar            
1 tbsp           Lime juice

Method

  In a bowl pour lime juice.  Cut all fruits into small cubes in the bowl tossing frequently so that the fruits do not change colour. Add rest of the ingredients and mix well.  Now cut the top of the bun & scoop them. Fill  the  mixture in scooped buns place the top apply little butter over it  & bake in  a preheated oven for 15 minutes at moderate temp. when done serve hot.

CHEESE TIKKA CROISSANT  
Ingredients            
4                      Croissant buns            
250 gms           Cottage cheese            
2                      Green chilli            
2 pieces           Ginger            
½ cup              Curd            
¼ tsp               Red chili powder     
                       Salt to taste            
2                    Green cardamom            
1 tsp               Gram flour            
1-2 drops       Orange colour
                      Oil for frying

Method

Cut cheese into  ½” square pieces. Grind green chillies, green cardamom and ginger.  hang curds in a muslin cloth  remove all water. Mix together all ingredients and let the cottage cheese marinate for 2-3 hours. Heat a non stick pan and fry cheese pieces applying a little oil on both sides.  Or roast in oven or tandoor.

 Now cut the top of the bun & scoop them. Fill  the  mixture in scooped buns place the top apply little butter over it  & bake in  a preheated oven for 15 minutes at moderate temp. when done serve hot.

TANGY RICE CROISSANT  
Ingredients            
6                      Croissant buns            
2 cups               Basmati rice            
1 cup                Corriander leaves (chopped)            
2                      Green chillies            
1 piece             Ginger            
1 tsp                Cumin seeds                            
                       Salt to taste             
2 tbsp               Lime juice            
1 tbsp               Pure ghee

Method

Clean and soak rice for at least half an hour in four cups water.  Grind together corriander leaves, green chillies and ginger. Heat ghee in a pan, add cumin seeds, then all the rice and water.

Add chutney paste.  Mix well and let it boil.  Reduce flame & cook till rice is soft and all the water has evaporated. Sprinkle lime juice. Mix well.

 Now cut the top of the bun & scoop them. Fill  the  mixture in scooped buns place the top apply little butter over it  & bake in  a preheated oven for 15 minutes at moderate temp. when done serve hot.

AFGHANI CHICKEN CROISSANT
Ingredients            
500 gms    Chicken (boneless)            
1 cup         Cream (fresh)            
2-3            Green cardamoms (crushed)            
2                Cloves (crushed)            
1 tsp           Kewra essence            
1 stick        Cinnamon (crushed)               
                  Salt to taste            
1                Green chilli (chopped)            
1 tsp          Ginger (paste)            
1 tbsp        Almonds (paste)            
1 tbsp        Cashew nut (paste)

Method

TOMATO CHICKEN CROISSANT  
Ingredients   
500 gms      Chicken (boneless) 
1                 Green pepper (seeded and chopped) 
1 clove        Garlic (minced)
1 medium    Onion (chopped) 
2 stalks       Celery (chopped) 
1 tbsp         Oil
3 drops       Tabasco sauce 
½  tbsp       Worcestershire sauce 
200 gms      Tomato paste
                   Salt & pepper to taste

Method

Heat oil in a pan fry onions for 2-3 minutes then add tomato paste, garlic, green pepper, celery and chicken. Cover and cook till chicken is done. Add tabasco sauce, worcestershire sauce, salt & pepper. Stir well and cook for 2-3 minutes. 

Now cut the top of the bun & scoop them. Fill the mixture in scooped buns place the top apply little butter over it  & bake in a preheated oven for 15 minutes at moderate temp. when done serve hot.

CHILLI CHICKEN CROISSANT
Ingredients
300gms            Chicken (boneless)
                        Salt to taste
½  tbsp             Red chilli powder
½  tbsp             Pepper powder
1 tbsp               Worcestershire sauce
1 tbsp               Arrowroot powder  
½                     Egg white
1 small              Capsicum (sliced)
1                      Cucumber (sliced)  
3                      Onion (sliced)
1 tbsp               Oil
For sauce
1 tbsp               Garlic (chopped)  
1 tbsp               Vinegar
4 tbsp               Water  
1tbsp                Arrowroot powder  
                        Salt to taste  
½  tbsp             Sugar  
1 tbsp               Soya sauce  
½ tbsp              Pepper powder  

 Method

     Wash and dry the chicken. Add salt and chilli powder along with Worcestershire sauce to the chicken and leave aside for half and hour. Mix arrowroot powder with egg white and coat chicken pieces with this paste.

   Roast this chicken for about 40 minutes in an oven at 180' C or till chicken is cooked.

Heat oil and saute all the vegetables. Mix all the ingredients of the sauce together. Now mix   chicken, sauce mixture and vegetables.  Simmer for about 10 minutes till the sauce coats the chicken pieces well.