STUFFED BREAD PAKORAS

Ingredients ;

• 10- 12 slices of big bread

• 150 gm gram flour ( besan )

• 100 gm big sized onion

• 1 tbsp salt

• 1 tsp red chilli powder

• 1 tsp coriander powder

• 1/2 tsp garam masala

• oil for deep frying

• 2 tbsp chopped coriander leaves

METHOD ;

Wash and grate the onion, squeeze out its water. Mix all the ingredients in it. Now cut the
each slice of bread into two parts and place the mixture in the centre between the lower
and upper slice of bread and keep aside. Make a batter of besan, add salt, red chilli powder,
coriander leaves and mix it well. Heat the oil in a pan or kadai . Dip all the stuffed slices
into besan one by one and let them deep fry till they become brown and crispy. Relish the
pakoras with tomato sauce. Serve hot.

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SPROUTED BHEL CHAAT ( for 2 to 3 servings )

INGREDIENTS ;

• 1 cup sprouted moong

• 1/2 cup grated carrot

• 1 potato ( boiled, cut in cubes )

• 1 chopped tomato

• 1 tbsp ginger ( grated )

• 1 tbsp chopped coriander leaves

• 1 tbsp chopped cucumber

• 1 tsp roasted jeera powder

• 1 tsp lime juice

• salt , garam masala and green chutney

METHOD ;

Mix all the above ingredients in sprouted moong and serve it with green chutney. It is good
and healthy option for breakfast.

STUFFED BREAD DAHIWADAS ( 5 to 6 servings )

INGREDIENTS ;

• 5o gm tamarind for chutney

• 10 to 12 slices of bread

• 400 gm beaten curds

• oil for deep frying

• 1/2 cup milk in saucer or flat dish

• 2 tbsp sugar

• salt to taste

METHOD ;
For filling ; 1 cup grated carrots ; 1 cup coarsely ground green peas ; 4 to 5 green chillies ;
1.25 cm piece of ginger and 1/2 tsp jeera ground to a paste ; 1 small bunch of coriander
leaves and 2 sprigs mint leaves picked, cleaned and finely chopped ; 1 1/2 tsps chilli
powder; 1-1/4 garam masala powder ; juice of 1/2 a lime; 2 to 3 kismis ; 2 tbsps chopped
cashewnuts ; salt to taste; 2 tbsps slightly roasted gram flour.
Remove crust from all 4 sides of each bread slice and keep aside. Mix the ingredients for
filling well. Take a slice of bread , dip into milk, squeeze off excess. Place some filling in the
centre. Fold over both ends and press gently in cup of hand so that a roll is formed. Continue
similarly for all the slices. Deep fry each stuffed roll of bread and cool. On cooling, cut each
roll into slices ( about 4 to 5 ) . Mix the 2 tbsps sugar and salt to taste into curds. Place a few
slices in a dish, add some of the beaten curds. Sprinkle some jeera powder and some chilli
powder and 1 tbsp of tarmarind chutney. Garnish with finely chopped coriander leaves.

HARA BHARA KABAB ( for 5 to 6 servings )

INGREDIENTS ;

• 3-4 medium sized boiled potato

• 3/4 cup boiled green peas

• 100 gm spinach

• 1 tsp chaat masala

• 2 tbsp cornflour or cornstarch

• 1 tbsp chopped green chilli

• 2 tbsp chopped coriander leaves

• oil for frying

• 1 tbsp ginger ( grated )

• salt as per taste

METHOD ;

Peel and grate the boiled potato. Mash boiled green peas. Blanch spinach leaves in plenty
of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop.
Mix grated potato, peas and spinach. Add chopped green chilli, ginger, coriander leaves,
salt and chaat masala. Add cornflour for binding. Divide the mixture into 25 equal portions.
Shape each portion into a ball and then press it in between your palms to give it a flat
tikki shape. Heat oil in a kadai or a pan. Deep fry the tikkis in hot oil for 3-4 minutes or
until they turn crispy. Relish with green chutney and serve very hot.

METHI KA SAAG ( for 4 servings )

INGREDIENTS ;

• 250 gm methi ( fenugreek leaves )

• 2-3 medium sized potato

• 1-2 green chilli ( chopped )
  

• 2-3 cloves of garlic ( chopped )
  

• 25 mm piece of ginger ( grated )
  

• 1 tbsp oil

• 1 tsp mango powder

• 1 tsp coriander powder

• 1/4 tsp turmeric powder

• 1/2 tsp cumin seed

• 1/2 tsp red chilli powder

• salt to taste
  

METHOD ;

Wash and cut the methi ( fenugreek leaves ) finely and squeeze its water properly. Cut the
potato into small pieces. Heat the oil in a pan. Add cumin seed, ginger, green chilli and
garlic. Now put the pieces of potato , salt and turmeric powder. Saute for a while. Cover
the pan and cook on a slow fire until the potato turns tender. Remove the lid and add
methi ( fenugreek ). Mix it well and cook it again without covering on a medium flame
for 2-3 minutes until it becomes dry. Add mango powder, coriander powder and red chilli
powder then mix it well.

VEGETABLE KEEMA ( 3 to 4 servings )

INGREDIENTS ;

• 1 cup grated cauliflower

• 2 medium sized tomato

• 1 medium sized onion

• 25 mm ginger piece
  

• 1-2 green chilli

• 100 gm. green peas

• 2 tbsp oil

• 2 tbsp milk

• 1/2 tsp cumin seed

• 1 tsp coriander powder

• 1/2 tsp turmeric powder

• 1/2 tsp red chilli powder

• salt to taste

• 1/2 cup water
  

• 2 tbsp chopped coriander leaves for garnishing

METHOD ;

Cut the tomato and onion and grind them separately. Make a paste of ginger and green chilli.
Boil the green peas a bit and keep aside. Heat the oil in a pan, add cumin seed, ginger & green
chilli. Then add grinded onion and saute for a while. Now add coriander powder, red chilli
powder and turmeric powder. Saute for a while until the oil comes out. Then add tomato
and milk. Cook for few minutes. Add grated cauliflower and salt. Mix it well . Cover the pan
and cook for another 2 minutes. Finally add boiled peas and little water and cook again for
1-2 minutes. Garnish with coriander leaves. Serve hot.

VEGETABLE JHAALFEREZEE ( 4 SERVING )

Ingredients ;

• 200 gm paneer

• 2 medium sized onion

• 2 1 inch pieces ginger

• 2 medium sized carrot
  

• 2 medium sized tomato

• 2 medium sized capsicum

• 2 dry red chillies

• 1/4 cup coriander leaves

• 3 tbsp. oil

• 1 tsp cumin seeds

• 1 tsp red chilli powder

• 1/2 tsp turmeric powder

• 1/2 tsp vinegar

• 1 tsp garam masala powder

• salt as per taste
  

• 1-2 green chilli

METHOD ;

- Break the dry red chilli into two pieces. Peel onion and cut into thick slices. Now separate
the layers of onion. Peel ginger and cut into julienne. wash and chop green chillies. Cut the
tomatoes & capsicum into half. Remove the seeds & cut them into long slices with 1/2
centimeter width. Cut the carrot and paneer into lengthwise ( finger size pieces ).
Heat the oil in a pan or kadai. Add cumin seeds ,when they start to change the colour, add
the halved red chilli, add ginger julienne and sliced onion. Saute for half a minute. Add red
chilli powder, turmeric powder. Stir well and then mix capsicum and carrot pieces and cook
for 2-3 minutes. Now add paneer and toss. Add salt and vinegar and cook for 2-3 minutes.
Put tomato pieces and stir well. Finally add garam masala powder.
Serve hot. Garnish with chopped coriander leaves.