POTATO CHEESE SANDWICH

  

 

Prep Time : 15 mins

 Cooking Time : 10 mins 

 Serve : 2 

 INGREDIENTS

 Bread - 4 slice 

 Mozeralla cheese - 1/2 cup 

 Finely chopped onion - 1

 Boiled n mashed potato - 2 

 Chilly flakes - 1 tsp

 Oregano - 1 tsp

Chopped green chilly - 1

 Salt - to taste 

 Black pepper powder - 1/4 tsp 

 Butter - 50 gms

 Oil - 2 tbsp 

 METHOD 

 Heat oil in a pan add onion and saute until pink now add boiled boiled potato and mix well. 

 Add potatoes, green chilly,chilly flakes,oregano,black pepper powder and salt and mix well.

Turn off the flame and now add mozzarella cheese and mix well.

 Take a bread slice 

add potato and cheese mixture. 

 Cover this stuffed slice with other slice. 

 Grease sandwich maker with butter and place the sandwich and grill it.

 Cut into two pieces. 

 Serve hot with sauce and green chutney.

GREEN POHA

 

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 4

Ingredients

 

For poha chivda namkeen

• 2.5 cup or 250 grm thick poha
• ½ cup peanuts
• ¼ cup roasted chana dal
• Some curry leaves
• Green paste
• Chivda masala
• 2 tbsp oil+ oil for deep frying

For green paste

• 2 cup or 50 grm coriander leaves
• 5-6 spicy green chilli

For chivda masala

• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 1 tsp black salt
• 1 tsp salt
• 1 tsp chaat masala

• Instructions

  • Take 2.5 cups or 250 g thick poha and sieve it.
  • Then heat oil, add 50 g or 2 cups fresh coriander leaves into a sieve and fry till they become crispy. Take out onto a plate.
  • Then add 5–6 chopped spicy green chilies into the sieve and fry till they become crisp. Take out onto a plate.
  • When the fried coriander leaves and green chilies cool down, add them into a mixer jar and grind into a green paste. Keep it aside.
  • Then in a mixer jar, add 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp fennel seeds, 1 tsp black salt, 1 tsp salt, 1 tsp chaat masala, 1/8 tsp or a pinch of limbu na phool (citric acid), and 4 tbsp sugar. Grind it. Chivda masala is ready, keep it aside.
  • Now heat oil in a pan, take ½ cup peanuts in a sieve and immerse the sieve in the oil. Fry the peanuts till they are light brown in color. Remove them onto a large plate.
  • Next, fry ¼ cup roasted chana dal  in the same way and remove them onto the same plate.
  • Then add ¼ cup curry leaves and fry till they become crisp. Take them out onto a plate.
  • Lastly, fry poha in batches on high flame till they expand in size. No need to brown them.
  • Keep frying and keep collecting them in a bowl till you finish all the poha.
  • Now in a tadka pan, add 2 tbsp oil and heat it. Add the prepared green paste and sauté it.
  • Then add the green paste and chivda masala into the poha and mix well. Poha should be properly coated with the green paste and masala.
  • Then add fried peanuts, chana dal, and curry leaves. Mix well.
  • Let it cool down completely. Store  chivda in an airtight container.
  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  

  
  

  
  

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BOONDI RAITA

 

Prep Time : 10 mins 

Total Time : 10 mins 

Serve : 4

 INGREDIENTS

 Boondi - 1/2 bowl 

Hung curd - 1 cup 

Roasted n crushed cumin seeds - 1/2 tsp Black salt- 1/4 tsp 

Salt- a pinch

Sugar- 1 tsp
Red chilly powder - 1/4 tsp 

Chopped green chilly 1 tsp

 METHOD 

Put the fresh curd in a muslin cloth for 3-4 hours to make a hung curd and then prepare raita out of it. 

Whisk the hung curd. 

Add roasted and crushed cumin seeds, black salt, salt, red chilly powder ,sugar and mix well.

 Now after mixing it, add boondi and green chilly into it.

 Serve chilled boondi raita with biryani.

PUNJABI CHOLE

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Chickpea      -       500 gms
Clarified butter / ghee    - 1 cup
Whole red chilly    -   2 - 3
Whole coriander seeds   -    1 tsp
Cumin seeds / jeera seeds      -  1 tsp
Chopped onion   -     2 medium
Ginger garlic paste     - 1 tsp
Black pepper    - 3 - 4
Cinnamon     -  1 inch stick
Mace / javitri    - 1 piece
Whole cloves  - 3 - 4
Green cardamom  -  4
Anardana / pomedranate seeds    -   1/2 tbsp
Tomato paste     -         1/2 cup
Chole masala powder    -   1 tsp
Turmeric powder   -  1/2 tsp
Salt      -  to taste
Chopped coriander leaves  - 1 tbsp
Baking powder   -      1  tbsp

METHOD
Dry roast whole red chilly,whole coriander seeds,green cardamom,whole cloves,cumin seeds,black pepper,mace and cinnamon and lastly add anardana / pomgranate seeds.
In a blender add all dry roasted garam masala to make a fine paste.
Soak chickpea over night and add 1 tbsp of baking powder.
Pressure cook with salt and 2 cup of water for 10 mins.
Drain the chickpea and store the water.
Heat clarified butter / ghee in a pan fry the sliced onion till brown.
Add ginger garlic paste,chole masala,turmeric powder and saute for 2 - 3 mins.
Add tomato paste and saute for 2 - 3 mins.
Add anardana /pomegranate seeds,salt and mix well.
Now add boiled chickpea and saute for 3 - 4 mins
Add chickpea water.
Add roasted garam masala and cook simmer for 10 mins.
Garnish with coriander leaves.
Serve chole with pulao.