Dal Pakwan

Ingredients

For pakwaan

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Maida (1/4)

Wheat flour (1/2)

Sooji (1/4)

Salt

Oil

For dal

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Chana dal (soaked for 2 hrs)

Shah jeera

Cumin seeds

Red chilly powder

Haldi powder

Salt

Amchur powder

Garam masala

Oil

Method

1. Mix maida, sooji and wheat flour and add salt. Knead a soft dough.

2. Roll into big sized poori, prick with fork and deep fry till it becomes crisp.

3. Boil soaked chana dal in pressure cooker (should not be mushy).

4. Heat oil in kadai and add boiled dal with all masalas, water and mix well. Cook for 5 mins.

5. Take a pakwan in plate and pour dal over it.

6. Serve hot with garlic chutney, chopped boiled potatoes, chopped onions-tomatoes on top.

Veg AuGratin

Ingredients

For vegetables

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Vegetables (carrots, peas, corn, cauliflower, french beans)

Oregano

Salt

Olive oil

For white sauce

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Butter

Maida

Lukewarm milk

Salt

Black pepper powder

Sugar

For topping

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Bread crumbs

Grated cheese

Method

1. Cut vegetables in cubes and parboil them.

2. Heat olive oil in pan and add vegetables. Add salt, pepper powder and oregano.

3. Heat butter in kadai. Add maida and saute on medium heat.

4. Add lukewarm milk and stir constantly till sauce thickens without lumps.

5. Add salt, sugar and mix well.

6. Add the veg mixture.

7. Transfer it onto a baking bowl. Sprinkle the bread crumbs and grated cheese on top.

8. Bake in a preheated oven @ 150 C for 20 mins. Serve hot with garlic bread.

Green Peas Chutney

Ingredients

Green Peas

Green Chillies

Coriander leaves

Salt

Ghee

Cumin seeds

Lemon juice

Method

1. Heat ghee in pan and add cumin seeds.

2. When it starts spluttering, add green chillies, green peas and salt in it and mix well.

3. Cook well and cool it for a while.

4. Add coriander leaves, lemon juice and grind it.

5. Best to serve with parathas or any starter.

Greek Tomato Fritters

Last evening, I was watchin a newly started channel 'foodfood'. Chef Chinu was cooking greek food on the show 'Firangi Tadka'. Gave a try to 'Domatokeftedes'... Fortunately, it worked out well... :)

Ingredients

Tomatoes

Spring onions

Mint leaves

Coriander leaves

Garlic powder

Black pepper powder

Maida

Baking powder

Oregano

Chilly flakes

Salt

Oil

Method

1. Finely chop tomatoes, spring onions, mint and coriander leaves.

2. Add rest of the ingredients, mix well and keep aside for sometime.

3. Heat oil in kadai and fry like fritters and serve hot with yoghurt or chutney.

Sev Stuffed Paratha

Ingredients

Mixture of Namkeen Sev & Nylon Sev

Onion (finely chopped)

Chopped green chillies

Wheat flour

Oil

Salt

Chat masala

Method

1. Kneed a dough for making paratha and keep it aside.

2. Mix the sev, chopped onions and green chillies with salt, chat masala in a bowl.

3. Roll a ball of dough and put the mixture on it.

4. Fold it well and make a roti sized paratha.

5. Heat tava and make the paratha with oil.

6. Serve it hot with green chutney and nylon sev.

Kathi Roll

Recipe given below is not exactly the same as original 'Kathi Roll' - a street food from Kolkata. This is kinda SJ-Version of it.

Ingredients

For Roti

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Maida

Wheat flour

Oil

Baking Powder

Salt

For Stuffing

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Potatoes (boiled n chopped)

Green peas (boiled)

Babycorn pieces (parboiled)

Bellpepper (chopped)

Spring onions (chopped)

Cabbage (shredded)

Carrot (shredded)

Paneer (small cubes)

Chilly flakes

Mixed herbs

Salt

Oil

Method

1. Prepare a soft dough by mixing all ingredients given for roti and cover it with damp cloth. Keep it aside for 2-3 hrs.

2. Take oil in kadai. Add green peas, babycorn, cabbage, carrot and mix everything well.

3. Add boiled potatoes, cubed paneer and spring onions with salt, chilly flakes and herbs. Cook it for 2-3 mins.

4. Bring stuffing to room temperature before proceeding further.

5. Meanwhile, roll out each ball of dough to the size of roti.

6. Half roast them on hot griddle.

7. Stuff each roti with portion of stuffing in middle.

8. Apply cornflour slurry on sides and ending. Wrap it like a roll.

9. Roast it on griddle again till it becomes lil crisp.

10. Serve with hot sauce or mint chutney.