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.

Veg Pasta in white sauce

Ingredients

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

finely chopped carrot, beans, and capsicum: approx 200gms
1 and 1/2 cup boiled pasta

Method
For preparing white sauce:
Take 1 tbsp butter on a pan.
Add maida to it .Mix it properly.
Now put 1 cup of milk on it slowly and keep on stirring it and see that no lumps are formed.
Add salt and black pepper to taste. Salt should be little more to account for the pasta and vegetables to be added later.

Take some oil in a pan. Roast the finely chopped vegetables. Add salt and roast till all the water dries.
Add the vegetables and boiled pasta in the white sauce mix well on low flame.
Serve hot with toasted bread and butter.

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.

Besan ke Parathe

Ingredients:
1 cup:Gram Flour
1/2 tsp chilly powder
Oil to mix the filling
Salt to taste
Turmeric powder
Wheat flour dough(Dough should be soft so that the stuffing does not come out)

Preparation:
Mix gram flour with salt, turmeric powder, and chilly powder. Add oil to it make a paste(tight enough to fill)
Take a small portion of the dough. Flatten it a bit(approx 11/2 inch diameter)
Place approx 1 tsp of the besan mix and fold the dough and close the stuffing properly.
Flatten the stuffed dough and make round parantha.
Roast it on a griddle by applying oil on it.
Serve hot with dum aloo.

Chana Dal Pulao

Ingredients:
Chana Dal: 3/4 th cup
Rice: 1 1/2 cup
Tamarind Paste: 1 tsp
Salt to taste
Green chilly:1(cut in 2 parts from the middle lengthwise)
Chilly powder to taste
Mustard Seeds:1 tsp
Butter(ghee): 1 tbsp
Turmeric Powder: 1/4 tsp
Sweet Neem leaves(Curry patta): 4-5

Preparation:
Soak chana dal for about an hour.
Boil it in a pressure cooker for 5-6 mins till the first whistle blows.
Cook rice seperately by adding 3 cups of water in a seperate container.
Drain chana dal in a bowl.
Take some butter (ghee) in a pan.
Add mustard seeds, green chilly
Add neem patta and heat till mustard seeds start crackling.
Add chana dal to it now. And roast it for 2 mins.
Add tamarind paste. And 1/2 cup of water.
Add salt, red chilly powder, turmeric powder.
Mix well and let it cook till the gravy gets a little thick.
Mix cooked rice with it and cook till the remaining gravy of chana dal is soaked in rice.
Serve hot with coriander 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.

Dahi Vale Aloo

Ingredients:
1/2 kg potatoes boiled and peeled
Curd 1 cup
Water 3 cups.
11/2 tsp Coraiander powder
1/2 tsp Turmeric powder
1/2 tsp chilly powder
1/2 tsp cumin seed powder
1/2 tsp mustard seeds.
3-4 neem patta
2 green chilly
Salt to taste
1 tsp oil

Method:
Cut potatoes into 4 or six pieces depending on the size of potatoes.
Add curd in a container. add all the masalas to it. Add water and blend well so as to make a smooth curry.
Take oil in a pan.
Add mustard seeds, neem patta, green chilly(split it into 2 and add).
When mustard seeds start crackling, add the curry made from curd.
Let it boil with stirring in between.
Once it starts boiling, add diced potatoes and let it boil till the curd starts sticking to the potatoes and the gravy gets think.
Serve with rice.

If you like you can also add grated coconut to it and cook for 3-4 mins before taking of the flame.