METHI LEAVES PULAV

1 bunch methi leaves[seperate leaves from stem and clean]
1 1/2 cup rice[washed]
1 big tomato [cut to small cubes]
1 big onion[sliced finely]
2-3 tbsp garlic[chopped lengthwise]
1 tsp chilly powder
1/2 tsp haldi
2 tbsp oil
salt

In a pressure cooker, heat oil add onions and saute till transparent.
Add garlic and saute for 2-3 minutes.
Add methi leaves and saute for 4-5 minutes.
Add haldi and chilly powder followed by tomatoes.
sprinkle water if necessary.
saute till it gives out oil.
add rice and saute for some time. add salt and 2 3/4 cup water.
close the pressure cooker lid and cook in a high flame until 1 whistle. then simmer and cook for another 3 minutes. turn off the heat.
serve hot with raitha.

CURRY LEAVES DOSA

[IN THE PICTURE--CURRY LEAVES DOSA DOUGH]

1 cup dosa rice

1 cup curry leaves[use tender leaves]

5 red chillies or green chillies

1/2 tsp jeera seeds

1/4 tsp whole pepper corns

salt

Soak rice for about 2 hours, grind it with rest of the ingredients.prepare dosa immediately after grinding.

Spread like rawa dosa.

ONION RAAGI ROTI

1raagi flour

1 medium onion[chopped]

3 green chillies[chopped]

small piece ginger 

3 curry leaves[hand torn] 

1/4 cup fresh coriander [finely chop][opt]

salt

oil [about 2 tbsp for the dough] 

hot water

Add salt and oil to the raagi flour. Mix onions, ginger, curry leaves,green chillies salt and fresh coriander.

Knead the dough using hot water.

Grease a plantain leaf and spread small portion of  dough over it  to round shape.

Put this over a hot tava and carefully remove the leaf.

Roast roti on both sides applying oil.

Serve hot with onion chutney.

IDLI-CHILLY FRY

[done with leftover idli]

cut each idly to bite size pieces.

either roast on a skillet applying oil..OR deep fry till golden brown. keep aside.

Heat oil in a pan, add chopped onion[1 no.] till transparent.

Add capsicum slices [and carrot slice(opt)] and saute lightly.

Add 1/2 tsp garam masal powder, 1/4tsp pepper powder and about 1 tsp red chillysauce. mix quickly and saute gently.

Finally add in idli pieces and little fresh coriander. mix well and serve hot.

MIXED DAL DOSA

This dosa is usually prepared at the end of month when u have a little of  different kinds of dal.

Soak all kinds of dal u have[measurement actually do not matter] for 3-4 hours.

wash and grind adding 3-4 red dried chillies,  to fine paste .

add salt and spread dosa roasting on both sides, applying oil.

Serve hot with chutney.

NOTE:---for a change, instead of red dry chillies u can also add a small piece of hing and green chillies.

POTATO ROLLS

3 medium potatoes[boiled and cut to small cubes]

1 medium onion[finely chopped]

1tsp curry powder[or sambar powder]

1/4 tsp haldi

1tsp jeera seeds

1/2tsp pepper powder

1/2tsp lemon juice

pinch sugar

salt

1tsp ginger-garlic paste

fresh coriander[chopped]

wonton sheets or samosa sheets.

oil for deep frying

POTATO STUFFING--Heat oil in a pan, add  jeera seeds. when crackles, add onions and saute till transparent.

Add in ginger-garlic paste and saute till brown.

Then add all dry masala powders n saute.

add boiled potatoes, sugar and salt.

mix well add fresh coriander and lemon juice.

Take a wonton sheet and place stuffings and roll. seal both ends and fry till golden brown and crispy. serve with chutney or tomato sauce.

ALU-LAUKI[BOTTLE GOURD] SUBZI

1medium size lauki/bottlegourd[chopped thinly]

2 potatoes[chopped thinly]

1tsp chilly powder

1/4tsp haldi powder

3-4 garlic pods[crished lightly]

1tbsp oil

salt

Mix chilly powder and haldi powder add water  to form a paste. keep aside.

Heat oil in a pan and add crushed garlic. fry on med heat until golden brown.

Add chilly-haldi paste , lower the flame and saute till it gives out oil.

Add chopped lauki ,potatoes and salt.

cover and cook in a low flame.[try not to add water]

once cooked, serve hot.

SPINACH RICE

250 gm spinach leaves
2cups basmati rice[washed]
2 medium sized onions[roughly chop]
3-4 green chillies
1''ginger
1tbsp ghee/butter
1cup frozen mixed vegetables[corn+carrot+green peas]
salt
1tsp garam masala powder

1. Wash the spinach leaves thoroughly. cut, cook and make puree. keep aside
2. Grind onion+greenchillies+ginger to fine paste, keep aside
3. In a pan, heat ghee/butter, add the onion-chilly-ginger paste. saute a little.[need not fry much]
4. add the spinach puree and little salt. mix. fry till it boils.
5. add basmati rice, mixed vegetables and salt. mix well.
6. transfer all ingredients to rice-cooker and add water.[if the mixture is wet add 1 1/2 cup of water or else add 1 3/4 cup water. sprinkle garam masala powder and mix.
7. cook till done.
8. serve hot with yoghurt or yoghurt raitha.

ONION-TOMATO CURRY

1/4kg tomatoes[sliced]

4 onions[sliced]

2'' ginger

5 garlic pods

1/4tsp haldi powder

1tsp chilly powder

3/4 tsp chicken masala powder[or pavbhaji masala powder]

3-4 green chillies[sliced]

2tbsp oil

1 bunch fresh coriander[finely chopped]

salt

Grind ginger-garlic to paste.

Heat oil and saute ginger-garlic paste.

When it turns brown, add onions and greenchillies

Saute for few minutes and add haldi, chilly powder and chicken masala powder.

Sprinkle water if it is too dry.

Add tomatoes  and salt and mix well.

add half of the chopped fresh coriander n mix.[there will be enough gravy when the tomatoes are well cooked. if not, add little water]

Cover and cook over medium heat. when tomatoes are cooked garnish with rest of the fresh coriander.

Serve hot with rotis.

BREAD-ALMOND[DESSERT]

4-6 bread slices[remove sides n cut 4 squares from each slice]

4 tbsp almond milk powder

5cups milk[chilled]

1/2 cup roasted and lightly crushed almonds+cashews+sultanas[or kishmish]

Mix almond milk powder with chilled milk. whisk thoroughly.

Dip in each bread slice into this chilled milk remove and arrange it in a serving bowl.

[do not squeeze]

once all pieces are arranged, pour 1/2 cup of almond milk over it.  Cover and refrigerate for about an hour.

remove and pour rest of the milk and garnish with roasted nuts and sultanas.

Serve chilled.

Note: almond milk powder usually contains cardamom powder. if not add cardamom powder to the milk.

BRINJAL-FRY[WITH COCONUT]

Grind together----2tbsp grated coconut, 1/2'' ginger, 1garlic pod, 1/2tsp fennel seeds, 1/2 onion,
                          1/4tsp haldi, 1tbsp chilly powder and little salt.
wash n cut 2 brinjals to round pieces, sprinkle salt , mix and keep aside for 10 min
marinate brinjal pieces with the grinded paste and keep aside for 1/2 hour
deep fry to golden brown colour.[OR roast on a tava applying oil.]

CAPSICUM-MASALA[WITH GRATED COCONUT]

2tbsp oil
1tsp mustard seeds
1tsp jeera seeds
few curry leaves
2 med sized onion[cut to cubes]
1/4 tsp turmeric powder
1/2 tsp ginger-garlic paste
3 green colour capsicums[diced]
1/4 tsp coriander powder
1/4 tsp chilly powder
1/4 cup grated coconut
salt
fresh coriander[finely chop]

Heat oil, add mustard seeds and jeera seeds. when crackles, add curry leaves. saute.
then add in onions and saute till transparent.
add ginger- garlic paste and fry till brown.
add turmeric powder, coriander powder and chilly powder.
sprinkle water if it is too dry.
add diced capsicums and saute.do not over cook.
add salt and mix well.
finally add grated coconut and fresh coriander.
serve hot as a side dish or  with rotis.

RAAGI-RAVA DOSA

Grind together 1cup raagi powder and 1 cup rava[sooji] adding water.
remove and add salt, finely chop green chillies and fresh coriander[chop].
spread dosas on a dosa tava. need not roast the other side, if u spread very thin.
Serve hot with chutney.

MASALA CHAPATI

2 cups atta[wheat flour]
1/2 cup hung curd
1/2 cup milk
3/4 tsp roasted cumin powder
1 tsp chilly powder
1/4 tsp garam masal powder.

Mix all the ingredients and knead dough. [as normal chapati dough]
divide dough to small balls and roll chapathis.
roast each rolled chapathi on a hot tava applying oil.

NOTE...... u can add finely chopped onions and fresh coriander  when kneading dough. but  immediately roll them.

GARLIC-CHEESE BREAD

4 bread slices

2tbsp butter

2 garlic pods [finely chop]

1/4 cup grated parmesan cheese

2 stalks spring onions[finely chop]

2 green chillies[finely chop]

black pepper powder[as per taste]

salt[use very little, as cheese have salt]

Preheat oven to 220deg.

Mix cheese, spring onions, green chillies, little salt n pepper. mix well n keep aside

Heat butter in  a pan and add garlic. try not to make it much brown.

Now  take 1 bread slice and swirl in the pan. work with 1 slice at a time.

When all breads are done, apply cheese mix evenly on bread and bake for 10 min. 

Remove from oven n sprinkle finely chop parsley or italian dry herbs [this step is optional].

SPAGHETTI-AGLIO OLIO

VEGETARIANS CAN USE  MUSHROOMS AND BROCOLLI INSTEAD OF CHICKEN

A

1cup diced chicken

1tsp lemon juice

1/4 cup parsley[chopped]

1tsp red chilly flakes

4 garlic pods[finely chop]

salt

olive oil

B

extra virgin olive oil

6-8 finely chopped garlic

red chilly flakes

salt

spaghetti[cooked]

black pickled olives[opt]

Combine ingredients in A and toss.

Heat a skillet over medium heat.add half of the chicken. saute n cook till soft. remove and repeat the process for  rest of the chicken.

Heat extra virgin olive oil, add garlic, chilli flakes and fry nicely.

toss in spaghetti in this and add salt.mix well.

top with sauted chicken.

serve hot with tomato-onion salad and crusty bread.

METHI-LEMON TEA

2 tbsp methi seeds
4 cups water
2 tsp honey
1 tsp lemon

put methi seeds and water in a sauce pan and boil.cover n simmer for 10 min.
let it cool. add honey and lemon and serve.
u can serve chilled by adding few ice cubes.

CHICKEN WITH VEGETABLES SALAD, USING COLESLAW DRESSING

300gms boneless chicken[clean and diced]

3 garlic pods[chopped finely]

2 tbsp garlic-chilly sauce

crushed black pepper to taste

salt

frozen mixed vegetables[green peas,corn n carrot]

1 cup cucumber diced

1 small tomato diced

1tsp lemon juice

sesame oil 1tsp

coleslaw salad dressing[i used kraft]

some lettuce leaves

2 bread slices [cut to cubes n microwave till crisp]

marinate chicken dices with garlic-chilly sauce and crushed pepper powder.

heat sesame oil in a pan, in a high flame, add garlic saute and add chicken. keep stirring till it turns soft. add the frozen vegetables, saute for a while and remove. tranfer it to a large salad bowl.

Mix in rest of the ingredients and refrigerate.

serve cold.

FISH IN HIGH RED MASALA

1/2 kg fish[of ur choice]cleaned.
2 onion[cut to small cubes]
2 tbsp tamarind pulp
1/4 tsp fenugreek/methi seeds
1/2 tsp mustard seeds
1 1/2 tsp coriander seeds
15 whole dry kashmiri chillies[roasted]
salt
onion rings for garnishing

masala paste----heat oil in a pan[in a low flame] add methi seeds, saute till it gives out aroma. add coriander seeds n stir till it gives out aroma. add in mustard seeds. when it crackles remove from heat and transfer to another container. let it cool. then grind these ingredients along with tamarind paste and red chillies[reserve 2 chillies for garnish]

Heat oil in a pan, add onions n saute in a low flame.
add the masala paste and stir for 3-4 minutes.
add salt water[about 1/2 cup] and bring to boil.
finally add the fish pieces and cook till they are done.
garnish with onion rings and chillies.

FISH MASALA FRY

1/2 kg fish of ur choice[i used white pomfret]cleaned. u can even use the left over fried fish.

2 big garlic pod

1small onion

1/4 tsp turmeric powder

1tsp chilly powder

2tbsp [preferably] coconut oil

5-6 curry leaves n 3 curry leaves more for garnishing

1 tsp vinegar

salt

1. slice onion and garlic.... n dry roast both and grind to a fine paste
2. mix chilly powder and turmeric powder with little water and keep aside.
3.  heat oil and add curry leaves.fry till crispy.
4. add onion-garlic paste and chilly-turmeric paste.
5. saute till rawness of masala goes.
6.  add vinegar and salt followed by water[abt 1/4 cup]
7. mix well. add fish.make sure all fish pieces r covered with gravy.
8. remove from heat and garnish . 

CHICKEN CHAT/ROLL

300gm boneless chicken[fillet]

2 big onions[sliced finely]

1tsp ginger-garlic paste

1tsp chilly powder

1/2 tsp coriander powder

1tsp jeera powder

1 tsp mint paste

salt

1/2 tsp chat masala

2-3 green chillies[finely chop]

2 tsp lemon juice

1/2 cup fresh coriander

1 big tomato [finely cubed]

oil

1. Mix ginger-garlic paste, chilly powder, coriander powder, jeera powder, mint paste ,1tsp lemon juice and salt.[add water if necessary]....[.reserve 1tsp of this paste ]
2. marinate chicken with this paste and keep aside for 15 min.
3. heat a skillet and roast each  piece of marinated chicken applying oil. roast on both sides.
4. remove and let it cool. make tiny pieces of chicken fillet n keep aside.
5. heat oil in a wok and add the reserved paste and fry lightly.
6. add finely chopped fresh coriander n saute a little. add half of sliced onions and green chillies.
7. saute for 2 minutes. add roasted chicken pieces, chat masala powder. mix  well.
8. remove from fire.
9. garnish with remaining onion slices, tomato cubes , lime juice and little fresh coriander.
10. serve as a chat OR wrap it in a tortilla wraps n serve as a roll.

POTATO SANDWICH[simple]

4 bread slices

potato mix:
--------------
2 medium size potatoes[boiled and roughly mashed]
2 green chillies[finely chop]
little fresh coriander[finely chop]
1 tsp butter[opt]
salt
onion[opt]
pinch of garam masala powder[opt]

In a bowl mix all potato mix ingredients, spread the mix over a bread slice n place another slice of bread over it. place in a sandwich maker n roast for about 2-3 min or until it turns brown. serve hot.

GREEN PEAS MASALA

G

1cup dired green peas[soaked n cooked]
1 big onion[finely chop]
1 big tomato[finely chop]
1tbsp tamarind pulp

masala paste:
grind to fine paste---1 big onion, 3garlic pods,1/2'' ginger,1tsp coriander powder, 3 greenchillies, 1/2tsp jeera powder, 1/4tsp turmeric and 1/2 tsp garam masala powder.


METHOD
Heat oil and fry onions till transparent.
add the masala paste and saute till it leaves out oil.
add tamarind pulp and tomatoes. cover n cook until tomatoes are well cooked.[sprinkle water if necessary]
add the cooked green peas.
Serve hot with rotis and chapathi
   OR
garnish with finely chopped onions, tomatoes n fresh coriander n serve as chaat.

METHI DAL[WITH METHI SEEDS]

Ingredients

1cup tur dal

3 tsp methi seeds

1 medium size onion[finely chop]- opt

1/4 tsp turmeric powder

3-4 green chillies[sliced]

1/2 tsp hing powder

salt 

fresh coriander

Pressure cook dal, methi seeds, onions n turmeric powder.[keep aside]

Heat oil add mustard seeds, when crackles, add in green chillies n saute a little n add hing powder follwed by cooked dal. garnish with finely chop fresh coriander.

QUICK SPICY BREAD TOAST

Mix together ---1/4 tsp chilly powder, 1tsp coconut oil/butter,small pinch hing powder n pinch of salt.
apply this mixture over bread n roast the bread.

EGG FRIED RICE

INGREDIENTS

350 g pre-cooked basmati rice[refrigerated][u can also use the left over rice]
2  tbsp soy sauce
2 eggs beaten
4 tbsp veg oil
2 tbsp shredded carrots
4 tbsp frozen peas
1 tbsp spring onion [finely chop], keep green part for garnish
3 tbsp garlic[finely chop]
sat
white pepper

1. add very little oil in a hot wok[nonstick], drop in the eggs n stir rapidly to break it up. when eggs r done, transfer eggs to another container.
2. add 2tbsp oil again to the wok , followed by garlic n spring onions ,saute till rawness vanishes n add rice.
3. add salt n stir until mixed well. transfer to another container.
4. add remaining oil to wok, add peas n carrots n saute.[do not over cook, let it b crispy]
5. now transfer rice n eggs to wok, add soysauce n white pepper powder.toss all together.garnish with spring onion greens[opt].serve hot.

NOTE:   Rice is chilled so that the grains dont stick together n also makes the perfect consistency to fried rice.

BEETROOT CHUTNEY

1/2 cup grated beetroot

1/4 tsp udad dal

3 whole red dry chillies

4-5 curry leaves

1/4 cup grated coconut

1 tbsp oil

salt

tempering:-  1/2 tsp mustard seeds  n oil

Heat oil, add udad dal, red chillies, curryleaves n saute for a while.

add grated beetroot n saute till soft.

add grated coconut n saute for few min. add salt.

cool n grind to fine paste OR coarse.[add water if required]

temper with oil n mustard.

serve as side dish for dinner or even goes well with chapathi

BROWN CHANA CURRY[SEMI-DRY]

Ingredients
1 cup brown chana[soaked n cooked][ keep the stock seperately n add the stock where ever water is mentioned]
2 tbsp oil
1 tsp cumin seeds
2 tsp ginger garlic paste
1 big onion [finely chop]
1 big tomato[finely chop]
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1/4 tsp turmeric powder
salt

for garnish
1 cup finely chop fresh coriander[seperate leaves from stem]
1 tsp lemon juice
2 green chilly slices
1/2 tomato[finely chop]-opt
1/4 cucumber[finely chop]-opt

Heat oil in a pan. add cumin seeds. when crackles, add onions, n fry till transparent.
then add ginger-garlic paste, n saute thoroughly....till brown
add dry masala powders n saute for few seconds.
add chopped tomatoes n sprinkle little water, mix well
cover n cook  till tomatoes r cooked well.
add chana n salt. mix.
lightly mash chana , cover n cook for 5 min.
add garnish n serve hot with rotis

snake gourd/ridgegourd dal

1 cup turdal
1 cup ridgegourd/snake gourd[cut to small pieces]
1tsp jeera seeds
2 tsp freshly crushed pepper
3-4 green chillies[sliced]
5-7 curry leaves
1/4 cup fresh coriander[finely chopped]
1/2 tsp haldi powder
salt
1tbsp butter.


Pressure cook tur dal with water. Churn well n keep aside.
Melt butter in a sauce pan, add jeera seeds.
when it crackels,add together green chillies, curry leaves n fresh coriander.saute till curry leaves get crispy.
add haldi powder , ridgegourd or snakegourd n salt. mix
sprinkle little water, cover and cook till the vegetable becomes soft.
finally add cooked dal . adjust salt.
serve hot with rice.

AVOCADO KULFI

• 
  

  

  
  

  • 
    

    (no cream/malaai)4 pieces

    ingredients
    --------------
    2 glass evaporated milk
    ... 1/2tsp yoghurt
    1 avocado fruit(deseed n use the scooped flesh of the fruit)
    1 drop of vanilla essence
    3/4 cup lightly roasted nuts(cashews,almonds,walnuts n pistachios)
    3tbsp almond/badam milk powder(this we normally use to prepare badam milk)
    sugar(if required to adjust sweetness)
    METHOD
    mix in evaporated milk, yoghurt,avocado, vanilla essence n badam milk powder in a blender..remove
    retain about 2 tsp of roasted nuts for garnishing and mix in rest of the nuts to the milk
    adjust the sweet as per ur taste by adding sugar
    pour this mixture to the kulfi moulds n refrigerate until done...(abt 3-4hrs)
    garnish with remaining roasted nuts n serve.
     

Coconut rice(with retained rice)

• 

  
  Ingredients
  2 cup cooked rice
  1tsp coconut oil
  ... 1tsp mustard seeds
  3-4 dried red chillies
  Few curry leaves
  1 cup grated coconut( fresh)
  2tsp coconut milk
  Salt to taste
  
  Method
  Heat coconut oil, add mustard seeds.... When crackles.... Add curry leaves n dried red chillies
  Add half of the grated coconut n heat in low flame... Until it gives out aroma...then add in cooked rice, coconut milk n salt... Mix well.. Cover n heat in a low flame.... Turn off the heat n mix in remaining grated coconut... Serve hot.

Chilly chicken sticks

• 
  

  Ingrdients
   1/2k boneless chicken fillets
  1/2" ginger
  7-8 garlic pods
  ... 3 stalkSpring onion( seperate base n green)
  3-4 green chillies
  1tbsp red chilli sauce
  1 tsp light soya sauce
  1/2tsp crushed black pepper
  1/4tsp cornflour
  Salt to taste
  4-5 bamboo stix
  1.Grind to a coarse paste-- ginger+spring onion base+garlic +green chillies.
  2. In a large container.. Marinate chicken fillet,with the above paste, chilly sauce, soy sauce,Crushed black pepper, sprinkle cornflour n salt mix well. Refrigerate for 1hr
  3.Carefully skew in Chicken fillets one by one to bamboo sticks
  4. Heat a tava... Spray some oil to it.. Switch to high flame...Place each bamboo skewers on tava n roast.... Keep turning .... Make sure all sides r well roasted .
  ( boneless chicken cooks very quickly in a high flame.... Keep turning the chicken sticks, until u get desired colour)
  5. Place each sticks on a serving plate, sprinkle spring onion greens(chives) .. N serve hot as a starter...with soupSee More

  
  

  

Quick Chicken(hot n spicy)

• • 
    
    300g boneless chicken(cut to cubes)
    1tsp ghee
    1tbsp ginger- garlic paste
    ... 1 tsp red chilly powder
    1/4 tsp pepper powder
    1/4 tsp haldi powder
    1/4 tsp jeera powder
    1/2 tsp garam masala powder
    Puree of 2 big tomatoes
    1 Bird's eye chilly OR 3 green chillies
    1/2 bunch fresh coriander
    1/4 tsp honey
    1tsp rice flour-( soak in 1/4 cup water)
    Method
    1.Marinate chicken cubes with lil salt n pinch of haldi, keep aside for 15 min
    2.Heat ghee on a high flame. Put the chicken pieces, keep stirring until all chicken pieces r slightly cooked.
    3. Transfer chicken to another dish n keep aside
    4. In the remaing ghee, add ginger- garlic paste n fry till brown
    5. Put all dry spice powders
    6. Also put tomato puree, add water if required
    7. Fry masala thoroughly ... Until it gives out oil
    8. Add 1 cup water n salt, mix well
    9. Add chicken pieces ,2 green chilly slices n finely chopped stems of coriander leaves
    10. Bring to a boil.... Add in soakedrice flour along with water
    11. Keep stirring until gravy thickens to required consistency
    12. Remove frm fire n garnish with fresh coriander n remaining green chillies...
    Serve hotSee More

    

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Garlic dal

• 

  
   Section A
  
  1/2 cup tovar dal (washed)
  ... Abt 1 1/2 cup water
  6 garlic pods(crushed light)
  1/2 tsp jeera seeds
  1/4 tsp haldi powder
  3 green chillies(sliced)
  
  Tempering
  **************
  Section B
  
  1tsp butter
  1/2 tsp mustard seeds
  1/2 tsp jeera seeds
  1/4 tsp udad dal
  3-4 dried red chillies (cut each to 3 pieces)
  8-10 curry leaves
  
  Pressure cook altogether items in section A....Add salt to taste... Churn well.
  Temper orderly with items in Section B
  Serve hot with riceSee More

  
  

Masala Bread (with egg)

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  •  
    4 bread slices(cut 1/2)2 triangle pieces
    1 med onion(finely chop)
    2-3 green chillies(finely chop)
    ... 1/4 tsp garam masala powder
    1 tsp milk
    2 eggs
    Salt to taste
    Oil/ ghee/ butter
    Mix onions, green chillies, garam masala powder, milk n salt.
    Beat 2 eggs into it n beat the mixture well.
    Heat dosa tava, spread oil.
    Dip each bread slice into the egg mix n immediatly tranfer to tava n roast in a low flame..turn the bread slice n roast on other side as well.
    Serve hot with tomato sauce for evening snack.
    Note: breads dont become crispy after roasting.. It will be slightly soggy in texture..

Bhindi / lady'sfinger / okra sabzi

• a1 big onion(sliced 

  
  

  
  

  bit thick)

  
  

  1/2 kg okhra( cut thin diagonally)... 

  1/2 tsp jeera powder

  1/2 tsp coriander powder

  1/2 tsp garam masala powder
  1/4 tsp pepper powder
  1/4 tsp haldi powder
  2-3 green chilles( sliced)
  1/2 cup Fresh coriander( finely chop)
  1 tsp lime juice
  Salt to taste
  Oil
  
  Wash n wipe each okra wid a clean cloth.
  Make thin diagonal pieces.add salt to taste, mix well n keep aside
  Heat oil in a pan , add onion slices fry slightly ( let it be slightly crispy).
  Add jeera powder, coriander powder, pepper powder,garam masala powder , haldi, okra, green chillies n fresh coriander.
  Mix well, cover n cook( do not over cook)
  Turn off heat n add lime juice n mix.
  Serve hot with phulka.

CHILLY-PRAWNS [DESI STYLE]

INGRDIENTS

1kg tiger prawns[deveined n cleaned]

1tbsp ginger-garlic paste

1tsp lemon juice

1tbsp yoghurt

1tbsp chilly powder

salt

1tbsp butter/ghee

1tsp mustard seeds

1tsp udad dal

15 curry leaves

5 green chillies[sliced] 

3 red dry chilly[each cut to 2 pieces]

2 onions[sliced]

1/2 cup fresh coriander

1.mix yoghurt, ginger-garlic paste, lemon juice, salt n chilly powder.

2.marinate prawns with this mix.

3.freeze the marinated prawns for 3 hrs[DO NOT DEFROST]

4.heat butter/ghee in a wok n add mustard seeds n udad dal

5.when mustard get crackled, add in green chillies, dry red chillies n curry leaves.

6.saute till curry leaves become crispy

7.add sliced onions n saute. do not over cook onions.

8.add a pinch of salt.

9.put the marinated frozen prawns n saute till all prawns are cooked.

10. garnish with fresh coriander.

NOTE: frozen prawns helps to cook masala well n also prawns remain softer.

Quick dal

Section A
3/4 cup tovar dal(washed)
2 cups water
... 1 med tomato(cut to cubes)
2-3 green chillies(sliced)
1 small onion(chopped)
1/4 tsp haldi powder

Section B
1 1/2 tbsp tamarind pulp and
Salt to taste

Section C
Tempering-
1tsp Mustard seeds
1/4 tspHing powder
1 tsp jeera
3 dried red chillies( cut each to 2 pieces)
4 garlic(lightly crushed)
1 small onion (finely chop)

1. Pressure cook ingredients in Section A..
2.Add ingredients in Section B Churn well n boil.
3.for tempering- heat oil , add mustard, jeera.... Wen mustard begins to crackle, add garlic, saute till brown.
Then add onion n fry till almost brown.
Finally add red chillies n hing powder
Pour this over dal
Serve hot with rice

Mint-yoghurt dip

(goes well wid grilled n fried food)
Grind together- 1/2 cup mint leaves+1/4 cup fresh coriander+1 green chilly+1 shallot(baby onion)
Wen fine paste is done, mix the paste with 1 cup thick yoghurt.
Add salt n squeeze lime (1/2 tsp)

Paneer Tikki

 600gm paneer
 600gm potatoes

30gm gram flour

20gm maida/plain flour

salt

5g red chilli powder
 15g fresh coriander
50g ghee
5g jeera seeds
30g onions
15g ginger 10g green chillies
5g chat masala
Cornflour for dusting
Oil for frying
 600 g paneer
... 600g potatoes
30g gramflour
20g maida/ plain flour
Salt
5g red chilli powder
5g coriander powder
Method
The Potatoes-- wash, cook, peel n mash immediately.
Dry roast gramflour n maida in a pan n mix it to potatoes along wid salt.

The Paneer--Mash n mix with potato mixture.

Peel n chop onions. Scrape n chop ginger.chop green chillies. Wash n chop fresh coriander.

Heat ghee in a kadai, add jeera seeds, add onions n saute till golden brown on medium flame.
Then add ginger, greenchillies, redchilly powder, coriander powder n lil fresh coriander. Saute few seconds n add chat masala, potato-paneer mixture into this. Also add garam masala n fresh coriander. Stir n mix well. Remove frm heat n let it cool.
Divide the mixture n flatten into round patties, roll on cornflour. Deep fry till golden brown. Serve hot wid mint- yoghurt dip OR sauce.
Serves as best evening snack.

Samosa

(no onion or garlic used in this recipe)
For outer cover--- mix salt, a pinch of ajwain(oma) , 1/2 cup maida n 1/4 cup atta(wheat flour). Knead dough adding little water at a time.
Cover the dough in a muslin cloth n keep for 15 min
...
Stuffing--
3 potatoes(boiled n mashed)
Salt
1/2 tsp chilli powder
1/4 tsp amchur powder
1/4 tsp garam masala powder
3-4 green chillies( chopped)
1/2" ginger(grated)
1/2 cup fresh green peas ( can use dry green peas by soaking it before 6 hrs . Cook n drain)
1/2 cup fresh coriander(finely chop)
1/4 cup mint leaves(opt)
1/2 tsp lime juice
A pinch of sugar

Mix all the Stuffing ingredients.
Make small balls from outer cover dough, roll to small chapati shapes.
Cut each rolled dough to two. Apply lil water on the edges.Fold to cone shapes , secure the corners.
Put stuffing into this cone n secure the final opening.
Heat oil.. N fry samosa to golden brown. Serve hot.