Stuffed Potato

Ingredients:
Boiled Potato
Chana Dal:200 gms
Green chillies
Ginger
Cornflour:3 tsp

Procedure:
Cut boiled potatoes into 2 pieces.
Scoop out the middle portion and keep aside
Grind chana dal, green chillies and ginger in a mixer and grider.(Add some water if needed)
Take some oil in a frying pan. Add cumin seeds. When it starts popping. Add chana dal mix. Add chilly power,green mango powder, salt to taste. Mix it well and roast it till the mix turns slightly brown or reddish.
Cool the chala dal mix and stuff it the scopped potatoes.
Take the cornflour in a bowl. Add water to it to make a paste. Add some salt and chilly powder.
Dip stuffed potatoes in cornflour and deep fry it.
Take some oil in another container. Add tomoato puree, tamarind paste, chilly sauce, tomato sauce, salt to taste.
Coat the fried potatoes with the sauce . Garnish with coriander leaves and serve hot.

Bread roll cutlet

Receipe for 8 cutlets

Ingredients:
Mashed Paneer(cottage cheese) :100gms
5 bread slices
1/2 cup of cold milk
boiled and mashed potatoes: 5
Coriander leaves finely chopped
green chilly finely chopped:1
Oil for frying
Red chilly powder
green mango powder
cumin seed powder


Method:
Dip bread slices in milk ,mash it and mix well with mashed potatoes.
Add salt, green mango powder, cumin powder, black salt, red chilly powder and mix well.
Take paneer in a bowl, add finely chopped coriander leaves and green chillies. Add salt to taste.
Make 8 round balls of the bread and potato mix.
Flatten these balls and fill the paneer mix in it.
Make flat cutlets and deep fry in low frame.
Serve with tomato sauce or corainder chutney.

Hare Bhare Kabab

Ingredients:
1 cup chana dal(split gram)
1 bundle(600 gms) spinach -only leaves,chopped very finely
3 tbsp oil
3 slices bread
2 tbsp cornflour
2 green chillies-chopped finely
1/2 tsp red chilly powder
1/2 tsp garam masala
Salt to taste
1/2 tsp green mango powder
1/2 tsp cumin seed powder
1/4 tsp black pepper
1 tbsp cornflour
1/2 cup grated paneer

Method:
1)Clean wash dal. Pressure cook dal with 1/2 tsp salt, 1/2 tsp cumin seed powder , 1/4 tsp black pepper and 2 cups of water.After the first whistle keep the cooker on slow flame for 15mins. Remove from fire and keep aside.
2)After the pressure drops down, mash dal. If there is any water left dry the dal on a flame.
3)Discard stem of spinach and chop leaves very finely.Wash and leave the chopped spinach in the strainer foe 15 mins so that the water drains out.Heat oil in a pan and saute spincah for 8-10 mins till absolutely dry and well fried.
4)Soak bread slices in water for a seconde.Squeeze to remove all water.
5)Add squeezed bread, cornflour,spinach,grated paneer,green chillies,salt and masalas to the mashed dal. Make small balls.
6)Cook them on a tawa pouring oil from the sides.Serve hot with hari chutney or sauce.

Vegetable Au Gratin

Ingredients
For the white sauce
1 tbsp butter,
1 tbsp maida,
1 cup milk,
1 cheese,

For the mixture
1 carrot,
1/4 cup chopped beans
1/4 cup corn (frozen or boiled)
1/4 peas (frozen or boiled)
salt,
pepper


Method:
Take 1 tbsp butter on a pan.
Add maida to it .Mix ir properly.
Now put 1 cup of milk on it slowly and keep on stirring it and see that no lumps are formed.
Boil the vegetables (carrot and beans).
Add boiled vegatbles and peas, corn in white sauce. Keep it on heat and mix well.
Add salt to taste and pepper.
Let it be on the gas for about 3-4 mins.
Now take a baking dish. Grease the dish with oil.
Add the vegetables cooked in white sauce.
Sprinkle grated chees over it.
Bake it at 240 degree Centigrade for about 10-15 mins.(till cheese becomes reddish broen).
Serve hot with toasted bread or garlic bread.

Paneer Tikka

Ingredients
• Paneer 300 gms
• 1 tsp chilli powder
• 1 cup hung curd
• 1/2 tsp garam masala
• 1/2 tsp chaat masala

Method
• Mix all the ingredients into a paste and coat the paneer pieces with it.
• Pre-heat the oven at 230 degrees and cook on convection mode at 200 degrees for 12 minutes.
• Serve with lemon juice and chaat masala.

Khandvi

Ingredients
1 cup gram flour (besan)
2tbsp curd
1 cup water
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil

For garnishing:
2 tsp. oil
1/2 tsp. mustard seeds
1 tbsp. coconut scraped and grated
1 tbsp. coriander finely chopped
2 green chillies finely chopped


Method:
Mix water, curd , gram flour salt and turmeric to form a batter.
Heat oil in a pan, add batter.
Stir vigorously and evenly to avoid lump formation.
Cook till the mixture does not taste raw, stirring continuously.
When done (about 10-12 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon.
Use circular outward movements as for pancakes.
When cool, cut into strips approximately 1 and a half inch wide.
Carefully roll each strip, repeat for all plates.

For garnishing:
Sprinkle grated coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add curry leaves,mustard seeds and chillies.Sprinkle over khandvi rolls.

Serve with coriander sauce or tomato sauce.