Sunny Side Up Eggs

Preparation :2 mins
Cook :2 mins
Total Time :4 mins
Servings :Makes 2 eggs

Ingredients :

2 eggs
1 tsp butter
salt and freshly ground black pepper (kalimirch) to taste

Method :

Heat ½ tsp of butter in a small non-stick pan, crack one egg on the pan.Sprinkle salt and pepper evenly over it and allow it to cook on a medium flame for 1 minute.
Repeat steps 1 and 2 to make one more sunny side up egg.Serve immediately.

Roasted Red Capsicum and Cheese Tava Sandwich

Preparation :5 mins
Cook :15 mins
Total Time :20 mins
Servings :Makes 4 sandwiches

Ingredients :

8 bread slices
1 red medium capsicum
5 tbsp cheese cubes
2 tsp roughly chopped garlic (lehsun)
1/2 tbsp mayonnaise
salt and freshly ground black pepper (kalimirch) to taste
2 tsp butter for brushing
2 tsp butter for cooking

Method :

Pierce a fork through the capsicum and roast it on a medium flame till it turns black from all the sides.
Wash and remove its skin, stem and seeds and roughly chop it.
Combine the roasted capsicum, cheese, garlic, mayonnaise, salt and black pepper in a mixer and blend till coarse.
Place a bread slice on a clean, dry surface and spread ¼ th of the capsicum-cheese mixture evenly over it.
Sandwich it using another bread slice and brush ½ tsp of butter evenly over it.
Heat a non-stick a tava (griddle), put ½ tsp of butter and place the sandwich on it with the buttered side facing upwards and cook on a medium flame till it turns golden brown in color from both the sides.
Cut the sandwich diagonally into 2 equal portions.
Repeat steps 4 to 7 to make 3 more sandwiches.Serve immediately.

Sooji & Veg Dhokla

Preparation :10 min
Cook :20 min
Total Time :30 mins
Servings :

Ingredients :

1 1/4 cups semolina (rava)
2 cups buttermilk
1/4 cup boiled chopped mixed vegetables
chopped
2 tsp ginger-green chilli paste
1 1/2 tsp eno's fruit salt
1 tbsp oil
salt to taste
oil for greasing
For the tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)
1 tbsp oil

Method :

Mix the semolina, buttermilk, vegetables, ginger-green chilliPaste, oil and salt in a bowl to make a smooth batter. keep aside for atLeast 30 minutes.Add the fruit salt, mix well and pour the batter into a greased 200Mm. (8\") diameter thali. steam for 8 to 10 minutes.Prepare the tempering by heating the oil, adding the mustard seeds,Sesame seeds and asafoetida and frying until the seeds crackle. pourThe tempering over the prepared dhokla.Cut into pieces and serve hot with green chutney.

Pineapple Celery and Cottage Cheese Sandwich

Preparation :10 mins
Cook :0 mins
Total Time :10 mins
Servings :Makes 4 sandwiches

Ingredients :

8 brown bread slices
butter for brushing

To Be Mixed Into A Stuffing
1/4 cup finely chopped canned pineapple
2 tbsp finely chopped celery (ajmoda)
1 cup grated paneer (cottage cheese)
salt to taste

Method :

Divide the stuffing into 4 equal portions.Place 2 bread slices on clean, dry surface, apply little butter on both the bread slices.
Place a portion of the stuffing on 1 buttered bread slice and cover with another buttered bread slice facing downwards.
Repeat steps 2 and 3 to make 3 more sandwiches.Serve immediately

Mango Chilla with Paneer

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 serving

Ingredients :

For The Batter
1 cup besan (bengal gram flour)
2 tbsp whole wheat flour (gehun ka atta)
1 tbsp oats
1 cup mango pulp
1 tsp cumin seeds (jeera)
a pinch or two asafoetida (hing)
1/2 tsp red chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
water as required to make a thick batter
oil for cooking chillas

For Stuffing
1/2 cup grated paneer (cottage cheese)
1 tsp sesame seeds (til)
1/4 tsp crushed black pepper (kalimirch)
salt to taste

Method :

For the stuffing
For the stuffingCrackle sesame seeds in a non stick panAdd paneer, pepper and salt. Saute it for a minute and keep aside.
For the chillas
For the chillasCombine all the ingredients of batter (except oil) in a large mixing bowl.Add water little by little to make a lump free batter. The consistency should be similar to a dosa batter.Heat a non stick pan. Drizzle few drops of oil and pour 2-3 tablespoon of batter.Spread evenly with a spoon and let it cook on medium flame till the base gets light brown in color and the top of chilla gets dried.Flip and cook on the other side. Once done, put stuffing into the middle and fold it.Remove chilla from the pan and proceed in similar way with the remaining batter.Serve with assorted chutneys or pickles of your choice.

Assorted Uttapa Platter

Preparation :30 mins
Cook :30 mins
Total Time :601 hours
Servings :Makes 14 platters.

Ingredients :

10 1/2 cups readymade dosa batter
oil for greasing and cooking

To Be Mixed Into A Onion-cheese Topping (for 14 Mini Uttapas)
3/4 cup finely chopped onions
1/2 cup grated processed cheese
salt to taste
1/2 tsp dry red chilli flakes (paprika)

To Be Mixed Into A Corn-capsicum Topping (for 14 Mini Uttapas)
1/2 cup boiled and coarsely crushed sweet corn kernels (makai ke dane)
1/2 cup finely chopped capsicum
1 tsp finely chopped green chillies
salt and to taste

To Be Mixed Into A Mixed Sprouts Topping (for 14 Mini Uttapas)
1/2 cup boiled and coarsely crushed mixed sprouts
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
salt to taste
1 tsp pav bhaji masala

To Be Mixed Into A Cheesy Spinach and Baby Corn Topping (for 14 Mini Uttapas)
1/2 cup finely chopped spinach (palak) , washed and drained
1/4 cup finely chopped baby corn
1/2 cup grated processed cheese
salt to taste
1/2 tsp dry red chilli flakes (paprika)

To Be Mixed Into A Paneer Schezuan Topping (for 14 Mini Uttapas)
3/4 cup crumbled paneer (cottage cheese)
1/4 cup finely chopped coloured capsicum (red and yellow)
2 tsp schezuan sauce
salt to taste

To Be Mixed Into A Spicy Tomato-coriander Topping (for 14 Mini Uttapas)
3/4 cup finely chopped tomatoes
1/4 cup finely chopped coriander (dhania)
salt to taste
1 tsp chilli powder

To Be Mixed Into A Carrot-beetroot Topping (for 14 Mini Uttapas)
1/2 cup thickly grated carrot
1/2 cup thickly grated beetroot
1 tsp finely chopped green chillies
salt to taste
1/2 tsp chaat masala

For Serving
coconut chutney
sambhar
malaga podi powder

Method :

Heat a mini uttapa pan and grease it using a little oil.
Pour a small spoonful of the batter in each of the 7 uttapa moulds and spread in a circular motion to make a 75 mm. (3\") diameter round.
Sprinkle 1 tbsp of each of the 7 toppings evenly on each of the 7 mini uttapas and press it gently so that the topping sticks well to the batter.
Cook the uttapas, using a little oil, till they turn golden brown in colour from both the sides.
Repeat steps 1 to 4 to make 13 more platters.Serve immediately with coconut chutney, sambhar and malagapodi powder.