MOONG CHILKA KHICHDI

INGREDIENTS ;

1 cup rice
1/2 cup green chilka wali moong dal
1 tsp cumin seeds
1/2 tsp ghee
1 tsp turmeric powder
4  1/2 cups water
2 -3 dry red chilli
a pinch of asafoetida
salt to taste,

METHOD,

Mix the rice and daal and wash properly. Heat the ghee or oil in a cooker, add cumin seeds ,
asafoetida and the pieces of dry red chilli . Now add the mixture of rice and daal and all the water
in it. Now add turmeric powder and salt. Mix it well. Place the lid of the cooker and wait for 2 to 3
whistles then simmer the fire for few minutes. Once the pressure cool down, open the cooker . 
If you like the khichdi pulav style ( thick ) then serve hot. If you like it in thin consistency, boil
one cup of water separately and mix into it.
Serve hot. Khichdi goes really with paapad, dahi, ghee, chutney or mango pickles.





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CHILLI CHEESE TOAST

    INGREDIENTS;

6 bread  slices

1 cup grated cheese

1 onion, finely chopped

1 capsicum, finely chopped

4-5 green chilli, chopped

3-4 tbsp green chopped coriander leaves

1 tsp black pepper powder

salt to taste

METHOD;

Mix all the above ingredients. Toast each slice from one side and spread the mixture on the other side of each slice.  Pre heat the oven in 180 degree c. and grill all the slices for 5 minutes. Serve hot.

FRIED BHINDI ( 5 to 7 serving )

 Ingredients 

• 1/2 bhindi ( okra )
• 100 gm besan ( Bengal gram flour )
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 4 tsp ajwain ( carom seeds )
• juice of 1 lime
• 1 tsp chaat masala
• oil for deep frying
• salt to taste
• fresh mint and juliennes of ginger for garnishing

 Method,

Wash the bhindi ( okra ) and then dry thoroughly . If this is not

done, the bhindi will be sticky and slimy when cut in the next step.

Remove the top stem of each bhindi  ( okra ) and then slit diagonally into thin slices.

Heat the oil in a pan on a medium flame. Do not heat the oil too much

as bhindi burns quickly when deep fried.

Put the bhindi in a large mixing bowl and sprinkle all the above dry

ingredients on it. Season with salt just before frying or else bhindi will

release water and become soggy. Deep fry the bhindi a little at a time,

until crisp and drain on the paper towels. Garnish with lime juice, fresh mint

and juliennes of ginger

ALOOO BONDA ( 4-6 servings )

Ingredients ;

• 250 gm potato
• 100 gm besan ( gram flour )
• 2 tbsp oil or ghee
• 1/2 tsp mustard seeds
• 1/2 tsp hing ( asafoetida )
• 1 inch piece of ginger, grated
• 2-3 chopped green chilli
• 1/2 tsp red chilli powder
• 1 onion, chopped
• 5-6 curry leaves
• 1/2 tsp turmeric powder
• salt to taste

METHOD ;

Boil the potatoes, peel and mash them. Heat the oil in a
pan. Put mustard seeds, hing, ginger, green chilli and chopped onion. Saute for a while.
Now add curry leaves and put salt. Mix it well and keep aside to cool. In a bowl, take
gram flour, add turmeric powder, little salt and chilli powder to it. Add little water bit
by bit and mix with hand to make a smooth batter ( neither too thick nor too lose ) Make
small balls of aloo ( potato ) mixture. Dip each ball in the batter and deep fry them till
golden brown. Serve Aloo Bonda hot with coriander chutney or tomato sauce.

PALAK VADA

Ingredients ;

• 4 cups spinach leaves
• 4 tbsp. wheat flour
• 2 tbsp besan ( gram flour )
• 2 tbsp suji
• 2 tsp chopped ginger
• 4 green chilli, finely chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp soda bicarb
• 1 tsp lemon juice
• 2 tbsp oil
• 2 tbsp chopped coriander leaves
• salt & pepper to taste

Method ;

Mix all the ingredients in a bowl and knead in a soft dough using little water. Divide the
dough into portions and make a thin long rolls with each portion. Steam for about 15-20
minutes. Cool and cut into slices. Heat the oil in a pan and deep fry the slices to a golden
brown color and make them crispy. Serve hot with green coriander chutney.

PANEER METHI PALAK ( 4 servings )

INGREDIENTS ;

• 3 cup spinach, finely chopped
• 1 cup fresh fenugreek leaves ( methi )
  
• 25 mm ginger ( grated )
• 1 medium sized onion, chopped
• 2-3 green chilli ( finely chopped )
• 100 gm paneer, cut into pieces
• 2 tbsp oil
• 1 medium sized tomato, finely chopped
• 1/2 tsp red chilli powder
• salt to taste

METHOD ;

Boil the spinach and methi together in 1/2 cup of water.
Drain the water completely and grind it finely. Heat the
oil in a pan . Add chopped onion, saute till it become
brown then add green chilli, ginger and chopped tomato,
stir for a while. Now add grinded spinach and methi into it. Add salt, red chilli powder and
the pieces of paneer.Cook for few minutes . Serve hot. Relish with roti or tandoori roti .

PANEER TAWA MASALA ( for 4 servings )

INGREDIENTS ;

• 2 cups paneer ( cut in cubes )
• 1 tbsp kasoori methi
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp ajwain seeds ( caraway )
  
• 1/2 tsp cumin seeds ( jeera )
  
• 1/2 cup finely chopped onion
• 2 tsp garlic paste
• 1 tsp chopped green chilli
• 1 tsp coriander powder
• 1/2 cup tomato puree
• 2 tbsp fresh cream ( optional )
• 1/2 tsp garam masala
• 6 tbsp oil
• chopped coriander leaves
• salt to taste

METHOD ;

Marinate the cubed paneer with chilli powder, kasoori methi, salt and turmeric powder
with few drops of oil . Keep them aside for half an hour. Heat few tsp oil and fry the
marinated paneer cubes until they turn brown on both side, keep aside. Heat enough
oil in the same pan or kadai, let splutter the cumin & ajwain seeds , add garlic paste and
chopped onions . Saute for a while until the onions turn transculent. Now add coriander
powder, tomato puree, salt and green chilli . Bring to boil, give stirring until the oil get
separates from the gravy.Now add the fried paneer cubes & garam masala to the gravy.
Cook for few minutes , add the fresh cream/ milk to it. Stir gently. Garnish with chopped
coriander leaves. Serve hot. Enjoy with roti /naan/jeera rice .