Rava Chana Dal Crispy Kachori

Preparation :30 mins
Cook :20 mins
Total Time :50 mins
Servings :Makes 2 servings

Ingredients :

1 cup semolina (rava)
1/2 cup soaked chana dal (split bengal gram)
salt to taste
1/4 tsp nigella seeds (kalonji)
1/4 tsp dried mango powder (amchur)
1/2 tsp cumin seeds (jeera)
1/2 tsp coriander (dhania) seeds
1/4 tsp red chilli powder
1/4 tsp dried fenugreek leaves (kasuri methi)
2 tsp oil
oil for deep frying

Method :

Soak chaana dal for 30 min then boil and grind channa dal.Add dry roast and coarsely ground cumin and coriander seed, chilli powder, kasuri methi, amchur powder, onion seeds. Keep asideNow make a dough by adding salt,2 tsp oil in rawa, knead little tight dough, keep aside for rest for 15 min to 20 minutes.Take channa dal filling and fill the dough in a dough ball and now roll the ball in the shape of round like a puri.Deep fry till golden color.Serve hot with any kind pickle.

Cucumber Soya Pancake

Preparation :5 mins
Cook :15 mins
Total Time :20 mins
Servings :Makes 8 servings

Ingredients :

1 cup thickly grated cucumber
1/2 cup soya flour
1/2 cup semolina (rava)
2 tsp finely chopped green chillies
1/2 cup finely chopped coriander (dhania)
2 tbsp low-fat curds
salt to taste
2 1/4 tsp oil for greasing and cooking

For Serving
nutritious green chutney

Method :

Combine all the ingredients along with 1 cup of water in a bowl and mix well to make a batter of dropping consistency.
Heat a non-stick tava (griddle) and grease it lightly using ¼ tsp of oil.
Pour a ladleful of the batter on it and spread in a circular motion to make a pancake of 125 mm. (5”) in diameter circle.
Cook, using ¼ tsp of oil, till it is golden brown in colour from both the sides.
Repeat steps 3 and 4 to make 7 more pancakes.Serve hot with nutritious green chutney.

Makai Upma

Preparation :5 mins
Cook :11 mins
Total Time :16 mins
Servings :Makes 2 servings

Ingredients :

1 1/2 cups coarsely crushed sweet corn kernels (makai ke dane)
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 1/2 tsp chopped green chillies
1/2 cup milk
salt to taste
1/2 tbsp lemon juice

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method :

Heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and green chillies, mix well and cook on a medium flame for a few seconds.When the seeds crackle, add the corn, mix well and cook on a slow flame for about 5 minutes, while stirring occasionally.Add the milk and salt, mix well and cook a slow flame for another 5 minutes or till the liquid evaporates, while stirring continuously.Add the lemon juice and mix well.Serve immediately garnished with coriander.

Apple Cinnamon Sandwich

Preparation :10 mins
Cook :5 mins
Total Time :15 mins
Servings :Makes 1 serving

Ingredients :

4 slices multi grain bread
1 apple , sliced
a pinch of cinnamon (dalchini) powder
1 tbsp of honey
butter as required

Method :

Put the apple slices in a bowl, add the cinnamon powder and honey and mix well till all pieces are coated well.Apply little butter on the bread slices.Place one slice on a clean and dry surface and spread the apple mix generously and cover with another buttered slice of bread.Grill in a sandwich maker till crisp and serve immediately.Make more such sandwiches using remaining ingredients.

Sevaiyan Upma

Preparation :10 mins
Cook :12 mins
Total Time :22 mins
Servings :Makes 2 servings

Ingredients :

1 cup vermicelli (sevaiyan)
4 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1/4 tsp asafoetida (hing)
4 curry leaves (kadi patta)
2 slit green chillies
1/2 cup chopped onions
1/4 cup chopped coriander (dhania)
salt to taste

Method :

Combine 2 tsp of oil and vermicelli in a microwave safe bowl, mix well and microwave on high for 2 minutes, while stirring once in between. Keep aside.
Heat the remaining 2 tsp of oil in a microwave safe bowl, add the mustard seeds, urad dal and asafoetida, mix well and microwave on high for 2 minutes.
Add the curry leaves, green chillies, mix well and microwave on high for 30 seconds.
Add the onions, mix well and microwave on high for 2 minutes.
Add 1¼ cups of water, mix well and microwave on high for 2 minutes.
Add the roasted vermicelli , coriander and salt, mix well and microwave on high for 3 minutes, while stirring once in between.
Serve immediately.

Pineapple and Cheese Grilled Sandwich

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 3 sandwiches (3 sandwich )

Ingredients :

6 bread slices , lightly buttered
butter for brushing

To Be Mixed Into A Filling
1/2 cup chopped pineapple
3/4 cup grated processed cheese
freshly ground black pepper (kalimirch) to taste

Method :

Divide the filling into 3 equal portions. Keep aside.Place 2 bread slices on a clean, dry surface with the buttered side facing upwards.
Place a portion of the prepared filling and spread it evenly.Cover the sandwich with another bread slice with the buttered side facing downwards. Brush a little butter evenly over it.
Grill the sandwich in a pre-heated grilled for 5 minutes or till the sandwich turns golden brown in colour from both the sides.
Repeat steps 2 to 5 to make 2 more grilled sandwiches.Serve immediately.

Egg Bhurji Paratha

Preparation :20 mins
Cook :28 mins
Total Time :48 mins
Servings :Makes 5 parathas

Ingredients :

For The Bhurji
3 eggs
1 tbsp oil
1 tsp finely chopped green chillies
1/4 cup chopped onions
1/4 cup chopped capsicum
1/4 cup chopped tomatoes
1/4 tsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)

For The Paratha
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
5 tsp ghee for cooking

For Serving
green chutney
tomato ketchup

Method :

For the bhurji
For the bhurjiBeat the eggs in a deep bowl and whisk it using a fork. Keep aside.Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 2 minutes.Add the capsicum and sauté on a medium flame for 1 minute.Add the tomatoes, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally.Add the chilli powder, beaten egg mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.Add the coriander, mix well and cook on a medium flame for 1 minute, while stirring occasionally.Keep aside to cool completely.
For the paratha
For the parathaCombine all the ingredients and knead into a soft, smooth dough using enough water.Keep aside for 30 minutes.
How to proceed
How to proceedDivide the dough and bhurji into 5 equal portions.Roll out one portion of the dough into a circle of 75 mm. (3\") diameter using whole wheat flour for rolling.Place one portion of the bhurji in the centre of the circle.Bring together all the sides in the centre and seal tightly.Roll out again into a circle of 150 mm. (6\") in diameter, using whole wheat flour for rolling.Cook on a hot tava (griddle), using a 1 tsp of ghee, till both sides are golden brown in colour.Repeat with the remaining dough and bhurji to make 4 more parathas.Serve hot with green chutney and tomato ketchup.

Tuppa Dosa

Preparation :5 mins
Cook :45 mins
Total Time :65010 hours 50 minutes
Servings :Makes 15 dosas

Ingredients :

1 cup raw rice (chawal) , washed and drained
1/2 cup urad dal (split black lentils) , washed and drained
1/2 tsp fenugreek (methi) seeds
salt to taste
ghee for cooking

For Serving
sambhar
coconut chutney

Method :

Combine the raw rice, urad dal and fenugreek seeds in a deep bowl and soak it in enough water for 2 hours. Drain well.
Blend in a mixer along with approx. 1¼ cups of water till smooth.
Transfer the mixture into a deep bowl, add the salt, mix well and cover with a lid and keep aside to ferment in a warm place for 8 hours.
Once fermented, mix it very well.
Heat a non-stick tava (griddle) pour a ladleful of the batter over it and spread it evenly to make a 175 mm. (7”) diameter circle and cook using ghee on a medium flame till it turns light brown in colour from both the sides.
Repeat with the remaining batter to make 14 more dosas.Serve immediately with sambhar and coconut chutney.

Corn Rava Chila

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 5 to 6 chilas

Ingredients :

To Be Mixed Altogether
1/2 cup grated carrot
2 tbsp chopped red capsicum
1 tsp chopped green chilly
salt to taste

Other Ingredients For The Chilla Batter
1 cup crushed uncooked corn (makai ke dane)
1/4 cup semolina (rava)
1/4 cup plain flour (maida)
2 tbsp chopped coriander (dhania)
2 tbsp chopped green capsicum
salt to taste
1/2 tsp fruit salt
curd as required for making the batter
oil for shallow frying

Method :

For the topping
For the toppingMix carrots,capsicum,chilly and salt and keep aside.
For the chilla
For the chillaMix all the ingredients under the heading\"other ingredients for the chilla batter\" and keep aside.Add dahi so that the batter should be of idli batter consistency.Spread this batter on a hot tawa and put the topping and slightly press with a spatula so that the topping sticks properly.Roast this chilla till golden brown on both the sides using oil.Serve hot with green chutney.Don't keep the batter for too long else it may become soggy.

High Protein Wheat Idli

Preparation :15 mins
Cook :45 mins
Total Time :601 hours
Servings :Makes 30 idlis

Ingredients :

1 cup urad dal (split black lentils)
1 cup moong dal (split green gram)
2 cups whole wheat (gehun) semolina (rava)
2 tsp chopped green chillies
1/2 tsp asafoetida (hing)
2 tbsp finely chopped curry leaves (kadi patta)
salt to taste

Method :

Wash and soak both the dals in lukewarm water for 2 to 3 hours.Drain, wash and grind to a smooth paste.Cover and keep aside overnight to ferment.Add the salt and mix well.Meanwhile soak wheat rava in water for 1-2 hours.Drain the rava and add to dal batter.Add green chili, asafetida and curry leaves.Add some of the wheat soaking water if needed, to make batter of thick pouring consistency.Pour spoonfuls of the batter into greased idli moulds and steam for 10-12 minutes.Cool slightly and unmould the idlis.Serve hot with chutney of your choice or sambhar.

Akki Roti

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 6 rotis

Ingredients :

1 1/2 cups rice flour (chawal ka atta)
1/2 cup finely chopped onions
1/2 cup grated carrot
1/4 cup finely chopped coriander (dhania)
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1 tsp coarsely crushed cumin seeds (jeera)
5 tbsp freshly grated coconut
salt to taste
4 1/2 tsp oil for greasing and cooking

Method :

Combine all the ingredients in a deep bowl and knead into a loose soft dough using enough water.
Divide the dough into 6 equal portions.Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil, take a portion of the dough place in the centre of the greased tava (griddle) and flatten it with wet fingers to make a 250 mm. (6”) diameter circle.
Make 3 to 4 holes at regular intervals using a rolling pin as shown in the image.
Drizzle ½ tsp of oil evenly over it and cook on both the sides till they turn golden brown in colour.
Repeat steps 3 to 5 to make 5 more akki rotis.Serve immediately.

Dahi Vada

Preparation :15 mins
Cook :20 mins
Total Time :1552 hours 35 minutes
Servings :Makes 3 servings

Ingredients :

For The Vadas
1/2 cup urad dal (split black lentils) , soaked for 2 hours and drained
1/2 tsp roughly chopped ginger (adrak)
1/2 tbsp roughly chopped green chillies
salt to taste
3/4 tsp oil for greasing

To Be Mixed Into A Curd Mixture
1 1/2 cups whisked thick curds (dahi)
2 tbsp milk
a pinch of salt

For Serving
3 tbsp khajur imli ki chutney
6 tsp green chutney
chilli powder for sprinkling
cumin seeds (jeera) powder for sprinkling

For The Garnish
3 tbsp finely chopped coriander (dhania)

Method :

For the vadas
For the vadasCombine the urad dal, ginger, green chillies and salt and blend in a mixer to a smooth paste using approx. ½ cup of water.
Transfer the batter into a deep bowl and keep aside.Heat a broad non-stick pan, grease it with ¼ tsp of oil, put 1 tbsp of the batter , you can make 4 vadas at a time, cover with a lid and cook on a slow flame for 2 to 3 minutes.Turnover, cover with a lid and cook again on a slow flame for 2 to 3 minutes.
Put them in a bowl with enough water and allow them to soak for 5 minutes. Squeeze and keep aside.
Repeat steps 3 to 5 to make 2 more batches. Keep aside.
How to proceed
How to proceedPlace 4 vadas in a serving plate, put little curd mixture 1 tbsp of khajur imli ki chutney, 2 tsp green chutney , little chilli powder, cumin seeds powder and finally 1 tbsp of coriander evenly over the curd mixture.Repeat step 1 to make 2 more servings.Serve immediately.

Chapati Poha

Preparation :30 mins
Cook :20 mins
Total Time :50 mins
Servings :Makes 4 to 5 servings

Ingredients :

5 left over chapatis
1 tsp oil
2 medium onions , sliced
5 chopped green chillies
4 to 5 curry leaves (kadi patta)
3 cups shredded cabbage
1 cup green peas
1 cup carrot , chopped
1/2 cup peanuts
1 capsicum , cut lenght wise
1/2 tsp green chilli sauce
1/4 cup chopped coriander (dhania)
salt to taste
1 tsp turmeric powder (haldi)

Method :

Cut the chapatis in to small pieces using hands and keep aside.Heat the oil in a kadhai, add the mustard seeds.when the seeds crackle, add the onions, green chilles and curry leaves and saute for couple of minutes.Add the vegetables and saute till veggies are half cooked.Add the chapatis and saute for 5 minutes.Add the groundnuts and saute for 2 minutes.ADd the chilli sauce and mix well.Add the coriander and mix well.Serve hot.

Methi Palak Chawli Dhokla

Preparation :15 mins
Cook :30 mins
Total Time :5258 hours 45 minutes
Servings :Makes 4 servings

Ingredients :

1 cup black-eyed beans (chawli)
1/2 cup chopped spinach (palak)
1/2 cup chopped fenugreek (methi) leaves
1 tbsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
2 tsp oil
salt to taste
2 tsp fruit salt

For Serving
green chutney

Method :

Wash and soak the beans in enough water for at least 8 hours. Drain.Combine the soaked chawli and approx. ¾ cup of water in a mixer and blend till smooth.Transfer the mixture into a deep bowl, add all the remaining ingredients, except the fruit salt and mix well.Just before steaming, add the fruit salt and 1 tbsp of water and mix gently.Pour half the batter into a greased 175 mm. (7”) diameter thali.Steam in a steamer for 12 minutes or till the dhoklas are cooked.Cool slightly and cut into equal pieces using a sharp knife.Repeat steps 5 to 7 to steam one more batch.Serve immediately with green chutney.

Mung Pancake

Preparation :15 min
Cook :15 min
Total Time :30 mins
Servings :

Ingredients :

1 cup sprouted moong (whole green gram)
1/4 cup chana dal (split Bengal gram) (soak overnight)
2 tsp rice flour (chawal ka atta)
2 green chillies
salt to taste
cumin seeds (jeera)
a pinch of turmeric powder (haldi)
2 tbsp oil
little butter
1/2 cup chopped onions and tomatoes
coriander (dhania)

Method :

Take sprouted mung in mixer pot.add soaked harbara dal and chillies.grind it to fine paste.Take this paste in bowl.Add rice floor, salt to taste, jeera, termeric powder. mix well.heat tawa and add little oil.put a big spoonful of mixture and spread to make pancake of about 1/4th inch thickness.Cover and cook on medium flame for 2-3 min or ti

Cabbage and Carrot Rice Bhakri

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 11 bhakris

Ingredients :

1 cup rice flour (chawal ka atta)
1/4 cup finely chopped onions
1/2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1/2 tsp crushed cumin seeds (jeera)
salt to taste
1/2 cup chopped cabbage
1/4 cup grated carrot
rice flour (chawal ka atta) for rolling

Method :

Combine the rice flour, onions, coriander, green chillies, cumin seeds and salt in a deep bowl, mix well and keep aside.
Heat 1 cup of water and little salt in a deep non-stick pan and allow the water to come to a boil.Add the cabbage and carrot, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the cabbage and carrot mixture to the rice flour mixture, mix well and let it cool slightly.Once slightly cooled, knead into a soft dough without using any water.
Divide the dough into 11 equal portions.Roll out a portion of the dough with help of your hand into a 125 mm. (5”) diameter thick circle using a little rice flour for rolling.
Heat a non-stick tava (griddle) and cook the bhakri on a medium flame till both the sides turn light brown in colour.
Repeat steps 7 and 8 to make 10 more bhakris.Serve immediately.

Sannas

Preparation :10 mins
Cook :30 mins
Total Time :5208 hours 40 minutes
Servings :Makes 10 sannas

Ingredients :

2 cups raw rice (chawal)
1 tbsp instant dry yeast
2 tbsp sugar
3/4 cup grated coconut
salt to taste

Method :

Clean, wash and soak the rice in a deep bowl overnight in enough water. Next day drain the water completely using a strainer. Keep aside.
Combine the yeast, ½ tbsp sugar and 3 tbsp warm water in a deep bowl, mix well and cover it with a lid and keep aside for 15 minutes.
Combine the soaked rice, coconut, remaining 1½ tbsp of sugar and 1¼ cups of water in a mixer and blend it till smooth.
Transfer the mixture into a deep bowl, add the yeast sugar mixture and salt and mix well.
Cover it with a lid and keep aside for 2 hours for fermenting.
Once fermented, mix well.
Place 7 greased sanna moulds or small steel vati and pour the batter till ¾ of the moulds and steam in a steamer on a medium flame for 10 to 12 minutes.
Cool slightly, loosen the edges with the knife and demould it.Repeat steps 7 and 8 to make 7 more sannas.Serve hot with a curry of your choice.

Apple Cinnamon Muffins

Preparation :15 mins
Cook :2 mins
Total Time :42 mins
Servings :Makes 9 mufifns

Ingredients :

1 1/4 cups chopped apples (unpeeled)
1/4 tsp cinnamon (dalchini) powder
1 cup whole wheat flour (gehun ka atta)
1/2 tsp baking soda
a pinch of salt
1/2 cup sugar
1/2 tsp vanilla essence
3 tbsp melted butter
1/2 tbsp vinegar
cinnamon (dalchini) powder for sprinkling

Method :

Sift the whole wheat flour, baking soda, cinnamon powder and pinch of salt in a deep bowl using a sieve and keep aside.
Heat a deep non-stick pan add ½ cup of water and sugar, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Switch off the flame, add the vanilla essence, butter, vinegar and mix well.
Add the sifted flour and 2 tbsp of water and mix gently using a whisk.
Add the apples and mix gently.
Place 9 paper cups in 9 muffin moulds in a muffin tray.Drop spoonful of the batter into each muffin mould and tap it lightly.
Sprinkle little cinnamon powder on each muffin mould.
Bake in a pre-heated oven at 180°c (360°f) for 20 minutes or until a toothpick inserted in a muffin comes out clean.
Serve warm.

Leek and Dill Muffin

Preparation :15 mins
Cook :0 mins
Total Time :35 mins
Servings :Makes 9 muffins

Ingredients :

1 cup grated processed cheese
3/4 cup chopped leek
1/4 cup finely chopped dill leaves
1 tbsp olive oil
1/4 cup finely chopped garlic (lehsun)
1 cup plain flour (maida)
1/4 tsp nutmeg (jaiphal) powder
1/4 tsp cardamom (elaichi) powder
1 tsp baking powder
1/2 tsp baking soda
1 tsp dry red chilli flakes (paprika)
1/2 tsp dried mixed herbs
1 tsp garlic (lehsun) powder
3/4 cup milk
salt to taste

Method :

Heat olive oil in a broad non-stick pan, add the garlic and leek and sauté on medium flame for 2 minutes. Keep aside to cool completely.
Combine the plain flour, ½ cup cheese, leek-garlic mixture, nutmeg powder, cardamom powder, dill leaves, baking powder, baking soda, chilli flakes, mixed herbs, garlic powder, milk and salt in a deep bowl and mix well using a spatula.
Add the olive oil and mix gently with a spatula.
Pour 1 tbsp of the mixture into greased muffin moulds.
Sprinkle 1 tsp of cheese in the centre and spread 1 tbsp of the mixture evenly over it.
Bake in a pre-heated oven at 200°c (400°f) for 15 minutes or until a toothpick inserted in a muffin comes out clean.
Cool slightly and serve.

Spanish Omelette

Preparation :10 mins
Cook :14 mins
Total Time :24 mins
Servings :Makes 3 servings

Ingredients :

6 eggs
1/4 cup oil
1 cup sliced onions
1 cup sliced potatoes
salt and freshly ground black pepper (kalimirch) to taste

Method :

Crack and break the eggs in a deep bowl and mix well using a whisk. Keep aside.
Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 5 minutes. Drain on an absorbent paper and keep aside.
In the same oil add the potatoes and sprinkle little salt evenly over it, and sauté on a medium flame for 5 minutes. Drain on an absorbent paper.
Add the fried onion, fried potato, salt and pepper powder in the egg mixture and mix gently using a spatula.
In the same remaining oil in the pan add the egg - potato mixture, spread it gently and cook on a medium flame for 2 minutes. Turnover and cook again on a medium flame for 2 minutes.
Cut into wedges and serve immediately.

Lauki Thalipeeth

Preparation :20 mins
Cook :10 mins
Total Time :30 mins
Servings :Makes 6 to 8 pieces

Ingredients :

1 cup grated bottle gourd (doodhi / lauki)
1 cup besan (bengal gram flour)
1 cup whole wheat flour (gehun ka atta)
1 cup rice flour (chawal ka atta)
1 cup curds (dahi)
1/4 tsp carom seeds (ajwain)
1 tsp chopped green chillies
1 tsp grated ginger (adrak)
2 tsp chopped coriander (dhania)
salt to taste
water as required
oil as required

Method :

Take a mixture bowl, pour in besan, wheat flour, rice flour, grated lauki and curdMix all ingredients and make a batter.Add the green chillies, ginger, carom seeds, salt and coriander, mix well and mix the batter and cover with lid and leave it for 10 minutes.Heat non-stick pan and grease with 1 tsp oil.Put the flame on medium and pour 2 spoon the batter and spread on the pan.Now pour few drops of oil at the corner of lauki thalipeeth.Cook the thalipeeth till the upper layer change its colour and the bottom layer turn golden brown in colour.Prepare all lauki thalipeeth in the same manner.Serve with green chutney, pickles and curd.

Pumpkin Steel Cut Oats

Preparation :15 mins
Cook :16 mins
Total Time :31 mins
Servings :Makes 2 servings

Ingredients :

1 cup red pumpkin (bhopla / kaddu) cubes
1/2 cup steel cut oats
1/2 cup chopped apple , unpeeled
a pinch of nutmeg (jaiphal)
1/4 tsp vanilla essence
1 tsp maple syrup

For The Topping
1/4 cup chopped apples , unpeeled
1 tbsp roasted pumpkin seeds

Method :

Combine the red pumpkin and 1 cup of water in a deep non-stick pan, cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
Cool completely and blend in a mixer till smooth.
Transfer the mixture into a deep bowl, add all the other ingredients along with ¼ cup of warm water and mix well.
Finally top it with the apples and pumpkin seeds.Serve or store in an air-tight container in the fridge and use as required.

Egg Sandwich

Preparation :10 mins
Cook :0 mins
Total Time :10 mins
Servings :Makes 3 egg sandwiches

Ingredients :

4 hard boiled eggs
1/4 cup mayonnaise
1/4 tsp freshly ground black pepper (kalimirch)
1/2 tsp mustard (rai/sarson) paste
salt to taste
6 bread slices
3 tsp soft butter

Method :

Place the eggs on a chopping board and chop them using a sharp knife.
Transfer the chopped eggs in a deep bowl, add the mayonnaise, black pepper powder, mustard paste and salt and mix well using a spatula.
Divide the mixture into 3 equal portions and keep aside.Place two bread slices on a clean dry surface, apply ½ tsp of butter on each side.
Place a portion of the egg mixture on one side of bread, and cover it with another slice of bread, with the buttered side facing downwards, press it gently.
Cut it diagonally, using a sharp knife.
Repeat steps 4 to 6 to make 2 more sandwiches.Serve immediately.

Zucchini Spicy Dosa

Preparation :30 mins
Cook :15 mins
Total Time :45 mins
Servings :Makes 4 to 5 serving

Ingredients :

1 cup rice semolina (idli rawa)
1/2 tsp turmeric powder (haldi)
one medium lemon size - tamarind (imli)
grated jaggery (gur)
1/3 cup fresh grated coconut
salt to taste
oil for cooking dosas
3-4 zucchini

For Roasting
7 to 8 dry red chillies ( adjust according to your spice level)
6 tsp coriander (dhania) seeds
4 tsp urad dal (split black lentils)
2 tsp chana dal (split bengal gram)
1 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
cooking oil

Method :

Wash and soak the rice for one hour.Using little oil, roast all the ingredients mentioned under \"for roasting\" till you get nice aroma.( Please don't burn the spices). Let it cool down completely.Drain the rice and transfer it into a mixie jar. Now add in all the roasted spices, tamarind, jaggery, salt, turmeric powder and coconut into the same jar. Using sufficient water grind everything into a smooth batter.( Consistency should be like pakoda batter, neither too thin nor too thick).Check for the salt again and adjust.Peel the outer skin of zucchini. Now chop them into thin slices. Drop these slices into the batter.Heat the dosa pan and grease with one tsp of oil.Once the pan is hot enough, Dip the zucchini slices in the batter and place them on the pan one after another. Form a circular shape like dosa. At this stage, if you see gaps in between the slices on the pan, Fill in the gaps using 1-2 tsp of batter.Cook the dosa by covering the lid in a medium flame.After a 2 minutes, add 1 tsp of oil ,flip the dosa and cook the other side too. Make sure zucchini is cooked nicely.ENJOY THE HOT DOSA WITH GRATED JAGGERY AND BUTTER !

Spicy Moong Dal Dhokla

Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 4 servings

Ingredients :

1 cup moong dal (split green gram) with skin
2 to 3 green chillies
2 tbsp chopped fenugreek (methi) leaves
2 tsp besan (bengal gram flour)
a pinch of asafoetida (hing)
1/4 tsp baking soda
2 pinches of sugar (optional)
2 tsp oil
salt to taste

To Serve
coriander (dhania) garlic (lehsun) chutney

Method :

Main procedureSoak the moong dal in water for 3 to 4 hours. Wash it very well.Blend the soaked dal in a blender with the green chillies and a little water.Add the fenugreek leaves, gram flour, asafoetida, soda bi-carb, sugar, oil and salt and mix well.Grease a thali with a little oil and steam in a steamer for about 20 minutes.Cut into pieces and serve hot with coriander garlic chutney.
Handy tip:
Handy tip:Always use your hands while mixing the batter to break the lumps.

Bajra Aloo ki Roti

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 12 rotis

Ingredients :

2 cups bajra (black millet) flour
3/4 cup boiled , peeled and mashed potatoes
1/4 cup finely chopped onions
1/4 cup fresh grated coconut
1/4 cup finely chopped coriander (dhania)
2 tsp ginger-green chilli paste
1 tsp dried mango powder (amchur)
1 tsp garam masala
salt to taste
bajra (black millet) flour for rolling
ghee for cooking

For Serving
pickle

Method :

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
Divide the dough into 12 equal portions.Roll out a portion of the dough into a 150 mm. (6\") diameter circle using a little bajra flour for rolling.
Heat a non-stick tava (griddle) and cook the roti on a medium flame, using a little ghee, till it turns golden brown in colour from both the sides.
Repeat steps 3 and 4 to make 11 more rotis.Serve immediately with a pickle of your choice.

Eggless French Toast

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 2 to 3 servings

Ingredients :

4-6 bread slices
1 cup milk
3 tbsp custard powder
3 tbsp sugar
2 tbsp butter

To Serve
chocolate sauce or honey or maple syrup

Method :

Bring milk to boil and add sugar, mix well till it dissolves.Add the hot milk to the custard powder and mix well to form a smooth, thick batter.On a non stick pan, add some butter and let it melt.Dip bread slices in the milk mixture on both sides just for 2 seconds on each side.Immediate place them on the griddle.Cook on one side for 2-4 minutes on medium heat until it releases itself.Flip the bread slices and continue to cook till its crisp.Serve hot with honey or maple syrup or whipped cream or chocolate sauce or jam.

Karela Thepla

Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 10 theplas (10 thepla )

Ingredients :

1/2 cup finely chopped bitter gourd (karela) peels
1 cup whole wheat flour (gehun ka atta)
1/4 cup bajra (black millet) flour
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tbsp chopped coriander (dhania)
salt to taste
whole wheat flour (gehun ka atta) for rolling
2 1/2 tsp oil for cooking

Method :

Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water and knead well.Divide the dough into 10 equal portions and roll each portion of the dough into a 125 mm. (5\") diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook them using ¼ tsp of oil, till golden brown spots appear on both the sides.Serve immediately.

Cubin Sandwich

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

Ingredients :

8 bread slices
3 to 4 tbsp butter
3 to 4 tbsp mustard (rai / sarson) paste
3 to 4 tbsp mayonnaise
4 cheese slices

For The Chutney
50 gms black grapes
1 small onion , chopped
10 green olives
3 tsp vinegar
salt to taste
2 tbsp olive oil

For Serving
tomato ketchup

Method :

For the Chutney
For the ChutneyCombine all the ingredients and blend in a mixer to a smooth paste. Keep aside
How to Proceed
How to ProceedCut and remove the edges of bread slices.Apply mayonnaise and mustard paste on each bread slices and apply 1 tbsp prepared chutney on mayonnaise and mustard paste on one slice.Put cheese slice on it, cover with the other bread slice, mayonnaise and mustard paste facing downwords.Apply little butter on top and toast in pre-heated griller or toaster till they turn golden brown in colour from both the sides.Simialrly prepare other sandwiches.Cut and serve with tomato ketchup.

Rice and Vegetable Chila

Preparation :25 mins
Cook :10 mins
Total Time :35 mins
Servings :Makes 15 chilas

Ingredients :

1 cup cooked rice (chawal) , mashed lightly
3 tbsp semolina (rava)
1/4 cup urad dal (split black lentil) flour
1/4 cup grated cabbage
1/4 cup grated carrot
1 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/2 tsp chilli powder
1 cup thick buttermilk
salt to taste
oil for greasing and cooking

For Serving
green chutney

Method :

Combine all the ingredients in a bowl and mix well. Keep aside for at least 10 minutes.
Heat a non-stick tava (griddle), grease it lightly using a little oil, spread a little mixture over it and spread into a 50 mm. (2”) diameter circle.Cook the chilas using a little oil, till it turns golden brown in colour from both the sides.
Repeat with the remaining batter to make 14 more chilas.Serve immediately with green chutney.
Handy tip:
Handy tip:You can make 5 to 6 chilas on a tava at a time. Alternatively you can also use a mini uttapa pan.