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.