Coriander-Mint Chutney

INGREDIENTS

1 bunch coriander leaves

1/2 cup mint leaves

1/2 cup hung curd

1/2 tsp black salt

Salt per taste

1/4 cup Lemon juice

1/4 tsp chat masala

1/2 tsp cumin powder

2 tsp roasted peanuts

METHOD:

- Take all above ingredients in a mixture jar.
- Grind it to smooth paste with dropping consistency.

Soya Sandwich

Ingredients

Soya chunks

Boiled and mashed potatoes

Milk

Onions (chopped)

Green chillies (chopped)

Bread crumbs

Salt

Red chilly powder

Wheat breads

Mayonnaise

Oil

Method

1. Soak soya chunks into milk for half hour. When it becomes softer, grind in mixture to make granules. Mix it with boiled potatoes and smash well.

2. Add chopped onions and finely chopped green chillies, salt and red chilly powder into it and mix properly (add corn flour if needed).

3. Make flat tikkis of bread size. Roll them in bread crumbs and shallow fry on tava.

4. Apply coriander-mint chutney on one side of bread and put 2-3 tomato slices. Place soya tikki on it and pour lil mayonnaise onto tikki.

5. Apply butter on the other side and put it in sandwicher to grill. Serve hot with ketchup.

Chirota

Ingredients

For dough

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Maida

Wheat flour

Milk

Water

Oil

Salt

For Masala

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Rock salt

Jeera powder

Ajwain

Kasuri methi

Chat masala

Pepper powder

Chilly flakes

Method

1. Mix all ingredients and make a soft dough. Keep it aside for around 15 mins.

2. Mix all ingredients for masala and prepare a slurry by mixing maida and water.

3. Make a medium-thick roti from dough and spread the slurry on it. Sprinkle the masala and roll it up.

4. Cut it into pieces and just press gently with hand to make lil flat puri shape.

5. Deep fry them and serve with onions, tomatoes (julian cut).

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Italian Sizzler

SPAGHETTI BALLS

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Ingredients

Boiled spaghetti

Boiled and mashed potatoes

Chopped onions

Cornflour

Green chillies (chopped)

Coriander

Paprika

Maida slurry

Fresh bread crumbs

Salt to taste

Method

1. Mix boiled spaghetti and mashed potatoes in a bowl. Add onions, green chillies, paprika and salt in the mixture. Add cornflour into it until it becomes a proper stuffing for making balls.

2. Mix maida and water to make a semi-liquid slurry. Apply this slurry to all the balls.

3. Roll them in fresh bread crumbs and deep fry on medium heat.

MARINARA SAUCE

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Ingredients

Fresh tomatoes

Chopped onions

Olive oil

Garlic

Basil (dried)

Oregano (dried)

Salt

Pepper powder

Method

1. Heat olive oil in pan on medium heat and add chopped garlic and onions into it. Saute until light brown in color.

2. Blanch tomatoes, make a chunky gravy and add it to pan.

3. Then add oregano, basil, salt and pepper and stir the ingredients to mix well.

4. Once the sauce begins to boil, reduce the heat to low and keep the gas on until it becomes thick.

5. Spread this sauce on spaghetti balls and serve on sizzler plate.

MACARONI

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Ingredients

Boiled macaroni

Butter

Maida

Salt

Pinch of sugar

Pepper Powder

Milk

Cheese

Method

1. In a saucepan, melt the butter over medium heat. Add maida into it and roast for around a minute.

2. Add milk to it and stir constantly till it becomes smooth and thick in texture. Add a pinch of salt, pepper powder and sugar.

3. Combine the sauce with boiled macaroni. Add shredded cheese into it and mix well. (Make a top layer of cheese if you are going to bake this dish)

4. Serve hot with tomato ketchup.

Assemble everything on hot sizzler plate and serve wit buttered vegetables (babycorn, carrots, potatoes, capsicum, green peas etc.)

Sham-e-Kabab

Ingredients:

Boiled Cheakpeas (Black)

Besan

Roasted Papad crumbs

Mint leaves (chopped)

Coriander seeds

Jeera

Saunf (variyali)

Rock salt

Red chillies (dried)

Pepper powder

Green chillies (chopped)

Chat masala

Salt

Oil

Method:

1. Soak black cheakpeas overnight and pressure cook well. After that, smash it in a bowl and add besan, papad crumbs and prepare stuffing.

2. Mix coriander seeds, jeera, variyali, rock salt, pepper powder and dried red chillies, chat masala, roast them in on low flame till they smell good and grind to make powder. Add this powder to above stuffing.

3. Add mint leaves, salt and make round tikkis. Shallow fry them on pan and serve wit coriander-mint chutney.

Methi-Chana Masala...

Ingredients:

2 cup green chickpeas (Soaked overnight and pressure-cooked, if not fresh)

3 cups fresh methi leaves

1/2 cup curd

1 chopped tomato

1 chopped onion

1 tsp chopped garlic

1/2 tsp chopped green chillies

1 tbsp chopped coriander

1/2 tsp red chilly powder

1/4 tsp turmeric powder

1 tsp coriander powder

1/2 tsp garam masala
2 tsp lemon juice

Salt per taste

Method:

1. First boil water in pan and then add methi leaves, pinch of salt and sugar. Once it is done, grind it with green chillies and lil water and make a smooth paste.

2. Heat oil in pan and add cumin seeds. As it starts cracklin, add chopped garlic, onions and saute them for brownish color. Add chopped tomatoes and saute them until it gives soft texture.

3. Add the green paste (prepared in step 1) along with red chilly powder, haldi powder, garam masala, dhaniya powder and salt. Cook till it looks medium thick gravy.

4. Add green chickpeas (chana) with fresh curd, lil water and lemon juice, mix well and cook on medium heat until the chana absorbs all spices.

5. Garnish with chopped coriander and serve with hot rice or roti.