DOUBLE DECKER SANDWICH

INGREDIENTS
Slice bread - 6
Hang curd - 2 tbsp
Black pepper - 1 tsp
Finely chopped ring shape onion -1
Chopped coriander leaves - 1tbsp
Black salt - 1tsp
Butter - 1 cube


METHOD 
    Spread hang curd on the bread.Sprinkle black pepper and black salt. Cover this stuffed bread slice with another slice. Now spread butter on the top of the bread.Put the ring shape onion and chopped coriander leaves on this slice.Sprinkle black pepper and salt. Now cover this with another slice again.
      Heat the non stick pan on the gas.Grease with butter and put the double decker sandwich in it in the medium flame gas.When it gets golden brown on one side, turn it another side and spread the butter on both the side. When both the side gets golden brown cut into two pieces.
      Serve hot in the breakfast.
Note - Put the curd in the muslin cloth and hang for one hour , then you get thick consistency of curd.

CHICKEN DO PYAZA

INGREDIENTS
Chicken - 1 kg
Lemon juice - 2 tbsp
Finely chopped onion - 4
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Red chillie powder - 2 tbsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Ghee - 3/4 cup
Salt - to taste
Turmeric powder - 1 tsp
Curd - 2 tbsp

METHOD
   Wash and cut the chicken into 12 pieces. Marinate the chicken with salt, lemon juice and ginger garlic paste. And put it for 1 hour in the refrigerator.
    Now heat the ghee in a kadai. Add the onion and stir it well till light brown. Add ginger garlic paste, coriander powder, turmeric powder, red chillie powder and stir it continuously.
     Add marinated chicken and curd in the kadai and mix it well. Cover and cook 15 minutes on medium flame till chicken is done.
   Add garam masala and cook it on low flame for 5-6 minutes.Serve hot with rice or chapattis.

POTATO CHIPS

INGREDIENTS
Medium size potatoes - 6
Salt - to taste
Oil for frying - 1 cup


METHOD
     Wash and peel the potatoes. Cut it in a thin slice with the help of chips cutter. Soak it for 4-5 hour in the water. Then heat the big vessel in the gas and boil the chips with enough water. Put the salt in it. Drain it and let  the chips dry in sun light or in fan wind and flatten them in a plastic cloth and after 2 hours flip it.The next day it will be fully dried.Store in container after drying. Fry in enough heat oil and drain in paper napkin.
    Serve with tea.

CLUB SANDWICH

INGREDIENTS

Slice bread - 6 

Butter - as required

Grated cheese - 1 cube

Black pepper - a pinch

Grated cucumber - 1

Chopped coriander leaves - 1 tbsp

Black salt - a pinch

METHOD

    Trim the edges of the bread. Now spread butter on the bread. Apply grated cucumber  and coriander leaves on the bread. Sprinkle black pepper and salt over it. Cover this stuffed bread slice with another slice. Now in this slice, apply the grated cheese on the  top of  it and sprinkle black pepper.Now cover this  again with another slice. Now cut into two pieces. Double decker sandwich is ready to eat. Serve with tomato ketchup.

KHATTA MEETHA KADDU(PUMPKIN)

INGREDIENTS

(Pumpkin )Kaddu - 250 gm

Finely chopped onion - 1

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Dry red chillie - 1

Salt - to taste

Sugar - 1/2 tsp

Amchur powder - 1/2 tsp

Methi seeds - a pinch

Oil - 1 tbsp

METHOD

Heat the oil in a pan. Put the methi seeds to crackle. Add the red chillie and onion to saute till golden brown. Add coriander powder, turmeric powder and stir well. 

   Add kaddu  and salt in the pan and mix it  well. Now add some water and cover it. When water absorbs and kaddu gets dried, add sugar and amchur powder in the pan. Mix well. And khatta meetha kaddu is ready to eat with puri or rice.

SUJI UPMA

Upma is a traditional south indian recipe.

Prep Time       -10 minutes

Cooking Time - 15 minutes

Serve               -4

INGREDIENTS
Suji  - 1cup
Mustard seeds -1/2 tsp
Green chillie - 1
Finely chopped onion -1
Small diced potato - 1
Finely chopped carrot - 1
Green peas -  tbsp
Finely chopped capsicum - 2 tbsp
Curry leaves - 6-7
Salt - to taste
Oil - 2 tsp
Water - 2 cup
Chana dal - 1/2 tsp
Urad dal - 1/2 tsp

METHOD
  In a kadai,  roast the suji in medium flame and  the colour of must be the sahme.
 Heat the oil in a kadai.
 Put the mustard  seeds to crackle.
Add chana dal, urad dal, onion and potato and fry till light brown.
 Add green chillie and curry leaves. Mix water and let the water to boil.
 Add suji and salt once the water gets boiled..
 Once the suji absorb the water, cover and cook on low flame  for 4-5 minutes. Stir in between.
 When it gets ready, serve it in  breakfast.

HOME MADE BUTTER AND GHEE

(FRESH BUTTER)

Collect fresh malai from milk  everyday for two weeks.

 Keep the malai in a deep freezer. 

When you prepare the butter keep it out from normal room temperature.

Beat the malai in a large vessel with the help of a spoon or with your right hand or an electric mixer.

 Now after beating the malai, you get the round shape butter and water is separated from it within 15 minutes. 

The butter is ready when it gets thicken and fluffy.
   Then  keep the butter in a Microwave safe bowl.

 Put the temperature of microwave in high mode for 20 minutes to get ghee. 

Stir in between.
Note -  When you keep the malai in a deep freezer, butter will  come out very early.

(GHEE)