VEGETABLE SANDWICH

INGREDIENTS :

1 tbsp cloves
1 tbsp cinnamon
1 tbsp cumin seeds
1 tsp black pepper
2 tbsp fennel seeds
1 tbsp salt
2 tbsp black salt
1 tbsp chat maala
4 tbsp butter
4 tbsp pudina chutney
Cucumber slices
Onion slices
Boiled Beetroot slices
Potato slices
Tomato slices
10 Bread slices

PREPARATION :

• Place the 3 potatoes  & 2 beetroot in cooker. Add enough water to cover the tops of the potatoes. After 2 whistles on high flame switch of the stove. Peel their skin after cooling down the potatoes. 
• Trim the edges of bread slices & keep aside . 
• Cut all the below vegetables in ring shape. Tomato, Cucumber, Onion,  Beetroot.
• Pudina Chutnye:

METHOD :

Step I :

• First of all, in a pan dry roast 1tbsp cloves, 1tbsp cumin seeds, 2tbsp fennel seeds, 1tbsp black pepper and 1tbsp cinnamon stick.
• roast on medium flame for a minute or till turn aromatic. Allow them to cool completely.
• Furthermore, transfer to small mixer grinder. Also add 2tbsp black salt, 1 tbsp chat masala  and 1 tbsp salt.
• Blend to fine powder.
• Finally, bombay sandwich masala is ready. Use it to prepare bombay sandwich and store remaining in airtight container.

Step II :

• First of all, take 2 bread slices and cut the edges of bread slices.
• furthermore, spread butter & green chutney to one bread slice. 
• Then place 4 slices of cucumber & tomatoes .
• followed by, sprinkle generous amount of  sandwich masala.
• furthermore, place 4 onion slices , 4 boiled beetroot slices & 3 potato slices.
• Then cover it with butter bread slice facing butter side downwards.
• now, garnish with tomato sauce , pudina chutney and poke the toothpick.
• Furthermore, cut to 4 pieces.
• Finally, serve bombay sandwich with ketchup.

PUFFY POORI

INGREDIENTS :

1/2 Cup chopped onion
2 Cup wheat flour
1 tbsp sugar
1/4 cup semolina
1/2 tsp salt
2 Cup oil
3/4 Cup water

METHOD :

1. Combine the 2cup of whole wheat flour,1/4cup of semolina , 1tbsp sugar &  salt  all  knead into a stiff dough using 0.75 cup  water.
2. Cover and keep aside for 15 minutes.
3. Divide the dough into small portions and roll out the thick pooris.
4. Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides. 
5. Drain on absorbent paper and serve hot.

FRUIT CUSTARD

INGREDIENTS :

3 tbsp custard powder
500 ml milk
1/4 cup sugar
1/4 cup chopped apple, black grapes, strawberries, green grapes, pomegranate, banana.

PREPARATION :

1. Chopped all the bellow fruits into small pieces .
2. 1/4cup  apple, black grapes, strawberries, green grapes, pomegranate, banana.

METHOD :

Step I :

• In a bowl take 3 tbsp of custard powder. i have used vanilla flavor custard powder and add 1/4cup of milk and mix well.
• Stir continuously, making sure there are no lumps formed in it.
• Add 2 cups of  milk in a pan.
• Stir intermittently and get the milk to boil.
• Add 1/4 cup of sugar in it & stir for few min.
• Once the milk has boiled, turn off the flame and pour the prepared custard mixture into it.
• Mix continuously, keeping the flame on low.
• The milk changes color to dark yellow.
• Furthermore, it thickens slightly. adjust the consistency by cooking for long time.
• Transfer to a small bowl and cool completely.

Step II : 

• Once the prepared custard milk has cooled completely, add chopped fruits of your choice.
• Add ¼ cup of  green grapes, black grapes, banana, pomegranate seeds, strawberries and apple.
• Mix gently.
• Cover and chill for 2 hours or more.
• Once the custard fruit salad has chilled, it turns more thick and creamy.
• Finally, serve fruit custard chilled.

PANEER KADHAI

INGREDIENTS :

1 cup Paneer 
4 onions
2 tomatoes
2 capsicum
1 tbsp garam masala
1 tsp red chilly powder
1 tsp kitchen king masala
Salt
Water
3 tbsp oil

PREPARATION :

Cut the onion ,capsicum & paneer into  small diced.

METHOD :

- Heat some oil in a pan, add the onions to it and saute

- Once the onions turns brown, add the tomatoes and cook it till the tomatoes turn soft

- Put the content in the grinder with 1tbsp garam masala , 1tsp kitchen king masala , 1tsp red chilly powder  in it.

- Grind it to make a smooth paste.

- Add water if needed.

- Put 2tbsp oil  in a kadhai  and add grinded mixture.saute for 2-3min.

- Cook till it becomes dry.

- Add 1/2cuppshelled onions & diced capsicum & mix all together.

- Cook them for 2min.

- Once the onions have turned translucent

- Add 1cup  water to it.

- Stir it in and let it boil

- Add the 1cup  paneer cubes, toss them up and mix well everything.

- Add salt  to it and mix well.cook for another min.

- The gravy dish is ready to be served hot with roti / paratha 

CHANA DAL PAKODA

INGREDIENTS :

1/2 Cup chopped onion
1 inch Ginger
9 Garlic Cloves
Salt
1 tbsp Cumin seeds
1/2cup soaked chana dal (soaked in water for 5hrs)
5 Green chillies
1 Cup oil
Water
1 tbsp Corn Flour
1/4 tsp Asafetida

PREPARATION :

1. Clean, wash and soak the ½ cup chana dal in a deep bowl in enough water for 5 hours. Drain well.
2. Chopped onion into small diced.

METHOD :

1. drained chana dal in a bowl and keep aside.

2. Blend the chana dal, 1 tbsp cumin seeds, 9 garlic cloves, 1 inch ginger, 5 green chilies, 2 tbsp water  & salt  in a mixer to a coarse mixture without using any water.

3. Transfer the mixture into a deep bowl,and  add 1/2 cup onion, 1/4 tsp asafetida, 1 tbsp corn flour.

Mix all together.

4. Divide the mixture into small portions and shape each portion into round pakoda.

5. Heat the oil in a deep non-stick kadhai and deep-fry, a few pakodas at a time on a medium flame.

6.fry till they turn golden brown in colour from all the sides.

7. Drain on an absorbent paper.Serve immediately with green chutney.

ALOO WADI

INGREDIENTS :

1/2 cup gram Flour
1 tbsp Sesame Seeds
1 tbsp Khas Khas
2/3 cup Water
7 Green chilies
4 Alu Wadi Leaves (taro leaf )
6 Garlic Cloves
1 tbsp Cumin Seeds
Pinch of Baking Soda
Salt

PREPARATION :

Cut the edges of all leaves. Wash them & keep aside.

METHOD :

 

1. In a grinder add 7 green chillies , 6garlic cloves & 1tbsp cumin seeds .
2. Grind all together into fine mixture.
3. In a large bowl add grinded mixture, 1/2cup gram flour, salt,pinch of baking soda and 2/3cup water.
4. Mix everything well to avoid any lumps.
5. Place the taro root leaf upside down on a flat surface (as shown in the video), and thinly coat the leaf with the besan mixture and sprinkle some khas khas & sesame seeds.
6. Then place another leaf over it and again coat the leaf with besan mixture, sesame seeds, khas khas.. Repeat this with at least about 4 leaves.
7. Roll them gently.apply some besan mixture .
8. Start rolling remaining half.
9. Apply besan mix on both the side ends & fold them.
10. Apply some oil to sieve.
11. Steam cooks the rolls. Put the rolls to steam for 20 minutes
After 15 minutes, remove and allow cooling and cut them into thin slices and keep aside.
12. Heat oil in kadai and when the oil gets hot; deep fry the steam aloo vadis until they become crisp and brown.
13. Aloo Wadi is ready to serve.

KHANDVI

INGREDIENTS :

1/2cup Gram Flour
1cup Buttermilk
3green chilies
1tsp cumin seeds
1tsp Sugar
1/2tsp Turmeric Powder
1tbsp Plain Flour
Salt

PREPARATION :

1. Place the potatoes in cooker. Add enough water to cover the tops of the potatoes. After 2 whistles on high flame switch of the stove. peel their skin after cooling down the potatoes. 

2. Soak equal amount of sabudana in equal amount of water and leave it overnight.

3. Grind the whole, roasted, unsalted peanuts without skin in a food processor for peanut powder.

METHOD :

1. In a grinder add 3 green chillies and 1tsp cumin seeds.grind to a fine mixture.
2. Combine the 1/2cup gram flour , 1cup buttermilk, 1tbsp blended mixture, 1/2tsp turmeric powder,1tbsp plain flour,1tsp sugar & salt to taste.
3. Mix altogether with hand mixture till no lumps are left. 
4. Add all above batter in kadhai on medium flame.
5. While stirring continuously till it becomes thick.
6. While the batter is still hot, spread each evenly using a spatula, on the 2 thalis evenly to make a thin uniform layer using a spatula .
7. When cool, cut the khandvi on each thali lengthwise into equal portions  and roll up each gently .8.garnished with coconut & coriander.