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Ingredients:
Italian or French Loaf or any long loaf,
5-6 garlic cloves,
1 cup butter; melted at room temperature,
1 tsp dry thyme; crushed.

Method:
Make slits to the to divide it into sections almost 3/4th of its depth. Nicely mince the garlic. Then mix it with butter, sprinkle thyme and mix well. Now with the butter knife apply this garlic butter in each section of the loaf. Now cover the loaf into a foil and place it in the oven for 10-15 minutes on 180 degrees C. Remove and cut and serve hot.

Serving suggestion-
To prepare garlic bread with cheese-
Continue to cut the loaf into sections to get slices. Place a good quantity of mozzarella cheese on it and keep it in the oven till you find the cheese has melted and the crust has turned nice brown.

Ingredients:
1 cup each vegetable chopped - French beans, Carrots, cabbage, cauliflower,
1 cup green peas,
2 onions; finely chopped,
2 tomatoes; finely chopped,
4 green chillies; finely chopped,
Chopped coriander leaves as per taste,
Turmeric powder, red chilli powder, salt and garam masala to taste,
1 tbsp Butter and 1 tbsp oil.

Method:
Heat oil in a pan, add butter to it. When both are hot enough add onions and let it fry on low-medium flame till it becomes transparent. Then add all the spices and vegetables and mix well. Add enough water for the vegetables to cook. Cover and cook stirring occasionally. When vegetables are done, uncover and cook till the stuffing is completely dry.

Now you can use this stuffing to prepare:
Veg Samosas
Mixed Veg Parathas
Veg Bread Rolls
Stuffed Patties
Stuffed Sandwiches.

Ingredients:
For papdi-
250gms maida (refined wheat flour),
1 tsp roasted jeera (cumin) powder,
1 tsp ajwain (carrom seeds),
Salt to taste,
1 tbsp + oil for frying.

Other ingredients-
1 cup boiled potatoes; finely chopped,
1 cup finely chopped onions,
1 cup finely chopped tomatoes,
1 cup finely chopped coriander leaves,
Green chutney as per taste,
Sweet tamarind chutney as per taste,
Sweet yogurt,
Salt to taste,
Red chilli powder, Jeera powder, Chat masala as per taste,
Yellow sev as per requirement.

Method:
Combine all the ingredients for papdi and knead a dough. Then roll small puris or roll a large chapati and using a biscuit cutter/katori cut small round. Then prick fork into them and fry them in hot oil till they are crisp and hard. Dip these puris into sweet chutney for some time. Then arrange in serving plate. Arrange potatoes, onions, tomatoes, spices, chutneys, sev and coriander.

Ingredients:
5 potatoes; boiled, peeled and coarsely mashed,
2 large onions; cut into halves and sliced,
10-12 curry leaves,
1 1/2 tsp mustard seeds (rai),
1/2 tsp heeng (asafoetida),
4-5 green chillies; slit vertically,
3-4 inches ginger; peeled and finely chopped,
10-15 cloves garlic; finely chopped,
Handful of cashew nuts; broken,
A handful of green peas (optional),
Salt to taste,
1/2 cup oil.

Method:
Heat oil in a kadhai; add oil and mustard seeds and let them splutter. Then add asafoetida, green chillies, ginger and garlic and fry till fragrant. Then add cashew nuts, curry leaves, sliced onion and fry till onion is soft soft. Then add turmeric powder, salt and mix well. Now add mashed potatoes and peas and give it a proper stir so that all masala mixes well with the potatoes. Cover and cook for 5-7 minutes on low-medium flame, stirring occasionally.
Stuff this alu masala in dosas to prepare masala dosa. This sabji also tastes excellent with puris. Try this stuffing in bread rolls too.

Ingredients:
1 kg boneless chicken; cut into bite-size pieces,
300 gms maida (refined wheat flour),
150 gms cornflour,
3 tsp chilli sauce,
3 tsp soy sauce,
3 tsp tomato ketchup,
1 pinch ajinomoto (optional),
2 tsp red chilli powder,
2-3 drops of red food color,
3 small dalchini (cinnamon sticks),
4 laung (cloves),
3 badi elaichi (cardamom),
Salt to taste,
Oil for frying.

Method:
Grind together cinnamon, cardamom and cloves to powder. Marinate chicken with this masala and all the other ingredients except oil for 1 hour. Later heat oil for frying in a kadhai (wok) and then drop few pieces of chicken at a time and fry them on low-medium flame till chicken in cooked and is crsip. Serve with chutney or any sauce of your choice.