TOMATO CHILLA

INGREDIENTS:

3 tomatoes;
¾ cup besan;
1 tbs maida;
¼ cup rice flour or sooji ;
1 onion chopped;
1 green chilli chopped;
1 tbs ginger garlic paste;
½ tbs turmeric pwd;
½ tbs red chilli pwd;
1 tbs garam masala pwd;
2 tbs coriander chopped;
Salt as per taste;
Oil.

METHOD:

Puree 2 tomatoes and finely chop one. Mix together all the flours. Add puree and little water and mix well so that no lumps are formed. Mix all masalas , vegetables and salt. If required add some more water to get desired consistency.Heat a nonstick pan . Add 1 laddle batter. Sprinkle some oil and cook on both sides.

* Can add palak or spring onion leaves to make it more healthy.

CORNFLAKES UPMA

INGREDIENTS:

2 cups cornflakes;
1tsp rai;
1 tbs curry patta
2 tbs spring onion chopped;
1 carrot;
1 capsicum;
1 tomato;
1 green chilli;
1 tsp lemon juice;
½ tbs coriander pwd;
¼ tbs red chilli pwd;
¼ tbs pepper pwd;
Salt as per taste;
Oil.

METHOD:

Chop all the vegetables fine. Heat oil. Add rai and curry patta. Add spring onion, carrot, capsicum and chilli. Then add tomato and cook. Add all the masalas. Sprinkle little water if required. Add salt. Lastly add cornflakes and cover. Turn off heat after 1 min. Serve hot garnished with lemon juice and coriander.

LAUKI WITH CHANA DAL

INGREDIENTS:

250 gm Lauki;
1/2 cup chana dal soaked for 1 hour;
1 medium onion chopped fine;
1 green chilli slit;
2 small tomato chopped;
2 tbs coriander chopped;
1 tbs ginger garlic paste;
1 tsp jeera;
1/2 tbs turmeric pwd;
1 1/2 tbs coriander pwd;
1 tbs garam masala pwd;
salt;
oil

METHOD:

Heat oil. Add jeera, chilli, onion and ginger garlic paste. Fry till onion turns brown. Then add turmeric and coriander powder. Add tomato and lauki. Cook for 1-2 min. Then add lauki , salt and garam masala. Add dal and water. Transfer the mixture to pressure cooker and cook till 1 whistle. Keep it on low flame for sometime. Serve garnished with coriander.

* Optionally can add imli pulp

MUSHROOMS IN HOT GARLIC SAUCE

INGREDIENTS:

250 gm Mushroom;
1/2 cup onions chopped;
1/2 pod garlic crushed coarse;
3-4 pepper grounded coarse;
1 red chilli crushed;
spring onions for garnish.

FOR SAUCE:
2 tbs cornflour;
2 tbs vinegar;
1 tbs soya sauce;
2 tbs tomato sauce;
1/2 tsp sugar;
1/4 cup water;
salt as per taste.

METHOD:

Clean mushrooms thoroughly and chop each in 4-5 pcs. Heat oil . Add onions and fry till brown. Then add garlic, chilli and pepper. Add mushrooms and stir fry on high heat. Add water, little salt and bring to boil. Mix all the ingredients of sauce together. Add it to mushroom mixture. Stir and bring to boil. Lower the flame and cook for 1 min till thick. Garnish with onion leaves and serve with rice or noodles.

CRUNCHY TOMATO SALAD

INGREDIENTS:

3-4 tomatoes chopped;
1 cup peanuts roasted and coarsely grounded;
1/2 cup fresh nariyal grated;
2-3 tbs coriander chopped;
1 lemon juice ( small);
1/4 tsp sugar;
salt as per taste.

METHOD:

Mix all ingredients. Serve immediately.

* Can have it as evening snack.

VADA PAV

INGREDIENTS:

250gm potatoes;
2 Green chilli;
½ tbs rai;
½ tbs turmeric pwd;
6-7 curry leaves;
1 onion chopped;
1 tbs coriander chopped;
1 tbs roasted and grinded jeera;
Salt as per taste

For Batter:
100gm besan;
1 tbs ginger garlic paste;
Pinch of soda bicarb;
½ tbs salt


METHOD:

Boil and mash potato. Heat oil. Add rai then curry patta. Add onions and green chilli. When onion turns brown, add turmeric pwd salt and jeera pwd. Then add potatoes and cook for 1 minute or till masala mixes well with potato. Turn off heat and allow it to cool. Make small balls of the mixture.
For the batter, mix together besan, paste, salt and soda. Add water and form thick batter.
Now dip each ball into the batter and deep fry.
Slit Pav in between, stuff vada into it and serve hot with fried chilli and green chutney.

KABULI CHANA SALAD

INGREDIENTS:

1 cup boiled kabuli chana;
1/2 spring onion chopped;
1/4 cup red and yellow capsicum chopped;
1 tbs olive oil;
1/4 tbs vinegar;
1/4 tbs red chilli pwd;
black salt;
1/2 tbs lemon juice;
1/4 tbs sugar;
salt as per taste.

METHOD:

Mix all the ingredients together. Serve cold.

FRENCH TOAST

INGREDIENTS:

1 egg;
1 tbs cream/milk;
1/2 tbs onion chopped;
1 green chilli chopped;
1 tbs coriander;
2 bread slice;
1/4 tbs black pepper;
ghee;
salt as per taste.

METHOD:

Beat egg. Add onion, cream, chilli, coriander, pepper and salt . Stir thoroughly. Dip each bread into the mixture and cook in a non stick pan applying little oil on each side.

CORN SAMOSA

INGREDIENTS:

250 gm maida;
100 gm paneer;
1 cup corn;
1/2 tbs red chilli pwd;
1 tbs chat masala;
1/2 tbs garam masala;
2 green chilli chopped;
2 tbs coriander chopped;
2 tbs ghee;
salt as per taste.

METHOD:

Mix maida with 2 tbs ghee and salt and knead to a soft dough. Cover with damp cloth and keep aside. Heat oil in a pan and saute corn. Add salt , red chili and garam masala and cook till soft sprinkling little water from time to time. Then add paneer and cook for 1 min. Add chat masala and coriander. Let the filling cool. Make small balls of the dough. Roll out small roti and cut it into two parts. Take each part , add the filling and shape into samosa. Deep fry and serve hot with chutney or sauce.

VEGETABLE JUICE

INGREDIENTS:

2 carrots;
1/2 beetroot;
1 tbs lemon juice;
1/4 tbs chat masala;
1 tbs mint leaves;
salt as per taste.

METHOD:

Cut the vegetables into pieces and grind with water and salt to form juice. Sprinkle chat masala and serve chilled.

MIXED VEG UPMA

INGREDIENTS:

11/2 cup sooji;
100 gm mixed veg( gobi,carrot,peas,capsicum,tomato);
1 tbs lemon juice;
1 tbs rai;
1 onion chopped;
1 tbs coriander chopped;
1 tbs roasted kaju cut into pcs;
1/2 tbs garam masala;
salt as per taste;
oil.

METHOD:

Roast sooji and keep aside. Heat oil. Add rai and then vegetables. Saute for sometime and add salt and water. Cover and cook for sometime. Then add garam masala and lemon juice. Finally add sooji and cook till water evaporates. Serve hot garnished with kaju and coriander.

RICE PAKORA

INGREDIENTS:

250 gm leftover rice;
50 gm curry patta;
2-3 onions chopped;
4-5 green chilli chopped;
50 gm besan;
1 tbs coriander chopped;
salt as per taste.

METHOD:

Fry curry patta and crush it. Mash rice with hand. Mix all the rest ingredients to it. Shape it like pakora and fry.

EGG AND SOOJI PAKORA

INGREDIENTS:

1 cup sooji;
2 eggs;
3-4 tbs milk;
2-3 chillies;
1 onion chopped;
2-3 tbs coriander or spring onion chopped;
1/2 tbs pepper pwd;
salt as per taste;
oil for frying.

METHOD:
Soak sooji in milk for 10-15 min. Mix all ingredients and form thick batter. Heat oil in a pan and fry 5-6 tbs pakoras at a time till golden. Serve with chutney or sauce.

METHI PARATHA

INGREDIENTS:

1 bunch methi;
1 tbs kasuri methi;
5 green chilli;
8 pc garlic chopped;
1 onion chopped;
1/2 tbs red chilli pwd;
1/2 catorie besan;
2 catorie wheat flour;
salt as per taste;
oil ;

METHOD:

Chop methi fine. Mix together flour, besan , onion, garlic, methi, chilli and 2 tbs oil. Knead dough with water. Roll out paratha and cook on medium flame applying ghee on both sides.

LAUKI RAITA

INGREDIENTS:

1 cup grated lauki;
1 green chilli chopped;
2 tbs coriander chopped;
1 1/2 cup curd;
1/4 tbs pepper pwd;
salt as per taste.

METHOD:

Whip curd. Add salt , pepper and chilli. Then sqeeze out water from lauki and add to curd. Mix well. Garnish with coriander and chill before serving.

STUFFED BHINDI

INGREDIENTS:

1/2 kg Bhindi;

2-3 tbs Rai;

1/4 tbs Haldi pwd;

1/2 tbs Red chilli pwd;

1 tbs Coriander pwd;

1 tbs Amchur pwd;

Salt as per taste.

METHOD:

Wash and pat dry bhindi. Mix all the masalas together. Slit the bhindi in middle.Fill the masala in it. Heat oil in kadai. Put stuffed bhindi in it and cook with lid till soft.

KATHAL KI BIRYANI

INGREDIENTS:

½ kg raw jackfruit( kathal )cut into cubes;
3-4 onions thinly sliced;
3 tomatoes chopped;
10-12 mint leaves;
Coriander leaves;
1 tbs roasted and powdered cumin;
4 green cardamoms;
3 black cardamoms;
3 cloves;
2 sticks cinnamon;
½ tbs shah jeera;
1 tbs turmeric pwd;
2 tbs coriander pwd;
2 tbs red chilli pwd;
1 tbs garam masala pwd;
1 tbs ginger paste;
1 tbs garlic paste;
11/2 cups whisked yogurt;
5-6 saffron strands;
2 tbs milk;
1 tbs kewra water;
Salt to taste;
3 tbs Oil;

METHOD
Parboil rice with little salt, 2 green and black cardamoms, cloves and 1 stick cinnamon. Drain. Add cold water and drain again. Heat oil and deep fry jackfruit cubes. Remove and keep aside. Deep fry half onions and keep aside.
Again heat 3tbs oil in a kadai. Add shah jeera and remaining khara masala ( cardamom; cinnamon). Add remaining onions and fry till golden. Add ginger and garlic paste and sauté. Add cumin, coriander, chilli and turmeric powder. Add tomato and continue to sauté till masala is cooked. Add jackfruit and stir. Add yogurt, salt and atlast coriander leaves.
In a bowl arrange half of jackfruit mixture . Top it with layer of rice. Sprinkle over it saffron dissolved in milk , garam masala, mint leaves and a few drops of kewra water. Again spread the second layer of jackfruit mixture . Top it with rice. Garnish with fried onions , mint leaves and remaining kewra water.
Preheat oven to 200 degree cen.Bake it for 20 – 25 min. Serve hot with raita.