CRUNCHY SANDWICH

 

Prep Time  : 15 mins
Cooking Time : 20 mins
Serve : 4

INGREDIENTS
Bread  slices    -      4 slices
Boiled n grated potato  - 1/2 bowl
Whole moong n black gram sprout  -   1 bowl
Chopped green chilly    -        1/4 tsp
Chopped coriander leaves  -    1 tbsp
Chilly flakes   -    1/2 tsp
Black pepper powder   -   1/4 tsp
Corn flour  - 1 bowl
Salt  -   to taste 

Butter  -  100 gms

METHOD
Take a large bowl add boiled n grated potato,sprout,green chilly,coriander leaves,chilly flakes,black pepper powder ,salt and mix well.
Now take a bowl add corn flour,salt and water and make a batter.
It should not be very thick.
Slice bread pieces in triangle shape.
Apply sprout mixture on bread slice.
Now dip that slice in corn flour batter.
Heat oil in a non stick pan.
Deep fry till golden brown.
Serve hot with tea.

WHOLE MOONG DAL TADKA

 

Prep Time  :10 mins
Cooking Time  : 30 mins
Serve  :  2

INGREDIENTS
Whole moong dal / lentil   -  1cup
Ginger garlic paste  -  1/2 tsp
Turmeric powder  -  1/2 tsp
Coriander powder  -  1 tsp
Garam masala powder  -  1/2 tsp
Cumin seeds  -  1/4 tsp
Green chilly  -  2
Clarified butter  -  2 tbsp
Chopped coriander leaves  -  1 tbsp
Salt  -  to taste
Chopped onion - 1
METHOD
Wash and soak the whole moong dal/lentil with three cup of water for 3 - 4 hours.
Heat clarified butter in a pressure cooker.
Add ginger garlic paste and saute for one mins.
Add whole moong dal  with water,turmeric powder,coriander powder,garam masala powder nd salt.
Close the lid and pressure cook the dal.
After two whistle simmer the flame for five mins.
Heat clarified butter in a pan.
Add cumin seeds , chopped onion and green chilly to temper the dal/lentil.
Serve hot with chapati

MAKHANA RAITA

 

Prep Time  : 10 mins.
Cooking Time  : 10 mins.
Serve : 2

INGREDIENTS
Lotus seeds / makhana     -     1/2 cup
Hung curd   -  1 cup
Roasted cumin seeds powder  -  1 tsp
sendha salt   -  1/2 tsp
Mint leaves -  1 tsp

METHOD
Dry roast the lotus seeds / makhana in a pan.
Take one bowl  hung curd and whisk it.
Sprinkle ,roasted cumin seeds powder,,sendha salt and mix well.
Add roasted  makhana and mint eaves and mix well.
Garnish with mint leaves,and roasted cumin seeds powder.
Serve chilled

SPROUT PARATHA

 

PrepTime : 15 mins 
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Oats powder   -  1/2 bowl
Wheat flour  -  1/2 bowl
Whole moong dal sprout  -   4 tbsp
Fenugreek / methi sprout  -   2 tbsp
Crushed whole coriander seeds  -  1/2 tsp
Finely chopped onion - 1
Finely chopped green chilly - 2
Finely chopped coriander leaves - 1 tbsp
Whole cumin seeds  -   1/2 tsp
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Amchur / dried mango powder  -  1/4 tsp
Grated ginger  -  1/2 tsp
Salt  -  to taste
Clarified butter  -  2 tbsp

METHOD
Take a blender add sprout and  grind coarsely
Add red red chilly powder,dried mango powder / amchur powder,ginger,cumin seeds,onion,green chilly ,coriander leaves and salt and mix well..
Now stuffing is ready
Take a large bowl add wheat flour, whole moong dal paste and salt and mix well.
With the help of water to make a soft dough.
Divide the dough into equal sizhe balls.
 Roll out paratha.
On a heated pan make paratha applying clarifing of butter on both the sides.
Serve hot bhindi subji, green chutney,sirka wali pyaz and milk peda.

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MANGO SWEET CHUTNEY

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve :6

INGREDIENTS
Raw mango - 250 gms
Sugar - 250 gms
Salt - 1/2 tsp
Lemon juice - 1 tbsp
Panchphoren - 1/2 tsp
Turmeric powder - a pinch
Red chilly powder - 1/4 tsp
Oil - 2 tbsp

METHOD
Wash and chop the mango
Take a bowl add chopped mango,sugar,salt and lemon juice and mix well.
Keep aside for two hours.
Heat oil in a pan.add, panchphoren to crackle.
Add mango  and cook in a lower flame until sugar mix well and thick
Add red chilly powder and mix well.
Turn off the flame.

MANGO AND POMEGRANATE RAITA

 

Prep Time : 15 mins

Total Time: 20 mins
Serve- 2

INGREDIENTS
Mango pieces- 1 cup

Pomegranate pearls - 1 cup
Hang curd- 1 cup
Mayonnaise- 2 tbsp
Fresh cream- 1 tbsp
Sugar powder- 2 tbsp
Olive oil- 1 tsp
White pepper- 1/2 tsp
Salt- a pinch
Mint leaves - for garnishing

METHOD
Hung the curd in a muslin cloth for 3-4 hours and then prepare raita.
Beat the hung curd.
Add mayonnaise and cream and mix it well.
Add olive oil, sugar, white pepper and salt and mix well.
Now, add mango cubes and pomegranate pearls and mix well.
Mango and pomegranate Raita is ready to eat, garnish with mint leaves.

Serve chilled