DABELI

Prep Time :  10 mins

Cooking Time : 10 mins
Serve : 2

INGREDIENTS
Boiled n mashed potato  -  2
Finely chopped onion  -  1
Dabeli masala  -  1 tbsp
Asafoetida  -  a pinch
Cumin seeds  -  1/2 tsp
Tamarind chutney  -  2 tbsp
Pomegranate seeds  -  1/2 cup
Coriander leaves  -  1 tbsp
Salt  -  to taste
Oil  -  2 tbsp
Sev  -  2 tbsp
Bun  -  2
Roasted peanuts  -  2 tbsp
Butter  -  2 tbsp

METHOD
Heat oil in a pan.
Add cumin seeds and asafoetida to crackle.
Add boiled n mashed potato,dabeli masala and salt and mix well.
Now add tamarind chutney and turn off the flame.
Take a bun and cut into two pieces.
Now spread tamarind chutney on the bun,add potato masala,chopped onion,coriander leaves,roasted peanuts,zero size sev and pomegranats seeds and cover with other bun.
Heat the pan on medium heat.
Add butter and place the dabeli.
Garnish with pomegranate seeds and serve hot

EGG ROLLS

 

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

 INGREDIENTS
 Maida - 1 cup
 Eggs - 4
 Finely chopped onion - 1
 Chopped green chilly - 2 - 3
 Chopped coriander leaves - 1 tbsp
 Black pepper corns - 1/4 tsp
 Salt - to taste
 Carom seeds - 1/4 tsp
 Clarified butter - 2 tbsp

 METHOD
 Take a kneading bowl mix maida,carom seeds and salt with small amount of water to make a soft dough
.Keep aside for 15 mins
. Divide the dough into round balls,roll out dough into thin circle with the help of rolling pin.
 Heat the pan on a medium flame and make a chapati
 Take a bowl beat one egg and mix salt and pepper
.Heat clarified butter in a pan spread the egg and place the chapati over the egg and press it.
 Spread some clarified butter on it
 Flip over and cook on the other side.
 Place the onion, green chillies, and coriander leaves on the egg side facing and fold it,make a roll. Serve hot.

ROHU FISH CURRY

 

Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 4


INGREDIENTS
Rohu fish washed and sliced - 500 gms
Mustard seeds - 2 tbsp
Cumin seeds - 1 tbsp
Garlic cloves -8-10
Fenugreek seeds - 1/4 tsp
Sliced tomatoes - 2
Turmeric powder - 1/2 tsp
Red chilly powder - 2 tbsp
Salt - to taste
Mustard oil for frying -1 cup
Chopped coriander leaves for garnishing


METHOD
Marinate the fish in turmeric powder, salt and lemon juice for 10 minutes
. Heat the oil in a pan and deep fry  both the sides of the fish pieces until slightly brown, drain and keep aside.
         Grind the mustard seeds, cumin seeds and garlic cloves to make a fine paste
. Now once the paste is ready, add in it turmeric powder and red chilly powder
. Now heat up the remaining oil, and put the fenugreek seeds to crackle and mix the paste in the oil and stir fry for a few minutes.
  Add the finely chopped tomatoes and cover it and cook in a medium flame.
      Add the water and salt for gravy and boil it
. Now add the fried fish pieces in the gravy and cook for 5 minutes. Garnish with coriander leaves and serve hot fish curry with rice.

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SPINACH MISSI ROTI

 

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


INGREDIENTS
1 cup wheat flour

1/2 cup besan

250 gms spinach chopped 
1Large chopped onion
2 Chopped green chilly
1 Tsp cumin seeds
1 Tsp crushed coriander seeds
 1 Tbsp coriander leaves
Salt to taste
2 Tbsp oil for kneading the dough
4 Tbsp oil for shallow frying

METHOD

Wash and chop spinach. and blanch it
Once cooled,take a blender make a paste
In a kneading bowl mix together all the ingredients with the help of water.
To make a stuff dough.
Divide the dough into equal size balls.
Flatten the balls into thick round paratha.
Roll like paratha and place the paratha over the hot tawa,as soon as look like brown.
Applying oil on both sides.
Take off the pan and serve hot.