Ingredients

• Curd – 1/2 cup
• Green chili – 1
• Coriander leaves (chopped) – 1 tsp
• Red chili powder – as per test
• Mustered seeds – 1/4 tsp
• Salt to test
• Bread slices – 10 to 12
• Butter

Method

Take curd in a bowl. Add all ingredients in to it. Mix well. Now take a bread slice and apply this mixture on it, then put another slice of bread over it.

Heat butter in a pan, add some mustered seeds. When seeds are popping, put the sandwiches on the pan and roast them from both sides untill they will be golden-brown in colour. Sandwiches are ready. Serve them with sauce or green chutny.

This is a quick, easy to make and delicious Recipe.

Ingredients

• Semolina (rava/suji) – 2 cup
• Yoghurt/curd – 1/2 cup
• Onion – 1
• Tomato – 1
• Capsicum – 1 (optional)
• Green chili – 1
• Eno – 2 pinch
• Water – 3 cup (may be varied so that the solution of suji neither be more thick or thin)
• Salt – as per test
• Oil

Method

First we take rava in a bowl , add curd in to it with some water. Then add Eno or baking soda & salt in to it, mix it well. Keep aside for at least 15  minutes.

Now we shall be preparing for topping. Cut the all vegetables in to small pieces.

Take a non stick pan, heat some oil & spread the better of  rava. Now spread the veggies on it. Roast this from both sides. Serve this delicious snack with green chatny or sauce .

Ingredients

• Capsicum – 2 large
• Corn –  about 2 handfuls
• Cottage Cheese (paneer) – cut in cubes, about equal to capsicum pieces
• Onions – 2 large
• Tomato – 2
• Green chillies – 2
• Mustard seeds – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Red chilly powder: ½ teaspoon
• Coriander powder – 1 teaspoon
• Cumin seeds – ½ teaspoon
• Garam Masala – ½ teaspoon
• Oil – 2 tablespoon
• Bay leaf (Tej patta) – 1
• Salt to taste
• Sugar – 1/2 teaspoons (optional)
• Yoghurt/Curd – 2 tablespoons

Method

Chop the tomatoes, onions, and green chillies roughly.Grind these vegetables and cumin seeds into a fine paste.
For the gravy, Heat oil in a large heavy-bottomed vessel. Add the mustard seeds and the bay leaf. When they start popping, add the ground paste. Saute( Fry) untill oil leaves the sides. Stir at regular intervals.Now add turmeric powder, red chilly powder, and coriander powder, mix it .

In the meanwhile, chop the capsicum into bite size pieces. Remove the seeds if you don’t like them.
Heat 1 tablespoon of oil in a tava, reduce heat to low. Add the chopped capsicum and corn kernels. Roast till the veggies are cooked but crisp and slightly browned. Turn off the heat and remove on a plate. Now do same with paneer.

Now, add the curd or cream, garam masala powder, salt, and sugar in to the gravy. Mix well.saute for 2-3 minutes. you may skip the sugar.Add water as required for your gravy consistency. Cook for a couple of minutes.Add the roasted veggies to the gravy and mix well. Cook on medium heat for about 2-3 minutes so that the flavors of the gravy and veggies blend.Turn off the heat for the tava masala.

The dish is ready to be served. Enjoy with chapattis or rice.

Ingredients

• Boiled potato – 1 medium size
• Chopped chili – 1
• Chopped ginger – 1/2 teaspoon
• Yoghurt (curd) – 1/4cup
• Water – 1/2 cup
• Chili powder – 1/4 tsp
• Fennel seeds (saunf) – 1/4 tsp
• Salt – as per test
• Lemon juice – 1/2 tsp
• Butter or Ghee – 1 tbsp
• Asofoetida (hing) – 1 pinch
• Coriander leaves – 1 tbsp
• Bread – 2 pieces
• Eno – 1 pinch

Method

First of all peel and mash the potato. Add chopped chili, ginger, chili power, fennel seeds, salt, lemon juice, asofoetida, cilantro leaves in to mashed potato. Mix it well and make a dough. Divide the dough in to two equal parts. Make a ball and press it like a cutlet. Heat nonstic pan or tava, add butter, put cutlets on it, fry(on meadium flame) cutlets both sides untill it will be golden-brown in colour.

While the tikkis are getting ready, make the yoghurt part. Take 1/4 cup yoghurt in a bowl, add 1/2 cup of water to it, Mix it well to make a liquid;  now add a pinch of eno to it.

Now take the breads and cut them in round pieces. For cutting the bread in round shape we need cutter or cap of a jar.

Now low the flame, take the bread and deep it in yoghurt and place it over the tikki. Do same with the other bread also.

Now cover the pan for about 1/2 minute. Take out garnish it with coriander  leaves. You can serve it with sauce.

This flower pot is made of water melon.

Dal makhani is a treasured staple food, originally from Punjab in North India.

Ingredients

Whole black gram (sabut urad dal) – 1/2 cup

Red kidney beans (rajma) – 2 tablespoons

Salt -to taste

Red chilli powder – 1 teaspoon

Ginger, chopped – 2 inch piece

Butter – 3 tablespoons

Oil – 1 tablespoon

Asafoetida – 2pinch

Cumin seeds – 1 teaspoon

Garlic, chopped – 6 cloves

Onion , chopped – 1 large

Green chillies, slit – 2

Tomatoes, chopped – 2 medium

Garam masala powder – 1 teaspoon

Fresh cream – 1/2 cup

Method

Wash and soak black urad whole and rajma overnight.Cook the soaked dal and rajma in 5-6 cups of water
Pressure cook soaked dal and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) till dal and rajma are done/soft. Heat butter and oil in a pan. Add asafoetida, cumin seeds. When they begin to change colour, add ginger, garlic and onion and fry till golden. Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are well mashed and fat starts to leave the masala. Add mashed dal and rajma to this mixture and little water ( desired consistency).Add garam masala powder and adjust salt. simmer at very slow flame for 15-20 minutes.Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving.

Spicy grilled paneer and capsicum tikkas .

Ingredients

• Cottage cheese (paneer) – 250 grams
• Green capsicums – 2 large
• Tomato – 2 (optional)
• Ginger, peeled – 1/2 inch piece
• Garlic, peeled – 7 cloves
• Hung yogurt (curd) – 3/4 cup
• Chaat masala – 1 teaspoon
• Cumin powder – 1/2 tsp
• Red chilli powder – 1/4 tsp
• Black pepper powder – 1/2 tsp
• Salt – to taste
• Lemon – cut in to 4 pieces
• Butter or ghee – 2 tbsp

Method

Cut paneer in to large cubes.

Grind  ginger and garlic into a fine paste. Take hung yogurt in a bowl. Add half ginger-garlic paste, black pepper powder, salt and mix . Mix paneer cubes with curd, keep it covered for half an hour.

keep out the panner cubes from yogurt, put on the plate and put this in Refrizrator for 1-2 hour.

Deseed and cut green capsicums into one and a half inch sized pieces or thin long pieces (Wash tomato, onion & cut in to thin, round pieces, If you want).

Heat nonstic pan or tava, add butter, add paneer pieces in to it, fry(on meadium flame) paneer both sides untill it will be golden-brown in colour. Remove it from fire.

slow down the gas flame, Add cumin powder, ginger-garlic paste to remaining butter in the pan, stir it with spoon. Then add capcium and stir it. Cook in covered pan for 1 minute. Now add tomato(optional), paneer cubes, chaat masala, red chili powder. Mix all well and stir for half or 1 minute. Put paneer in a plate.

Paneer tikka is ready.Garnish with green dhania and lemon and serve hot.