CHEEESE PASTA

Ingredients

1. 1 small onion chopped
2. 1 garlic minced(optional)
3. 1 tspn 0regano (as per taste)
4. 1/2 cup milk
5. 1 cup pasta
6. salt
7. sugar
8. 1 tbspn plain flour
9. boiled green peas( can use other veggies too)
10. 1/2 cup soft cheese or grated cubed cheese
11. tomato catch up(optional for people wanting tangy flavour)
12. 1/2 tspn pepper as per taste

Procedure

1. Boil the pasta untill just cooked or as per packet instruction and keep aside.
2. In a pan add butter and fry the onions till translucent and keep aside
3. Add milk in the pan and bring to boil
4. To that add plain flour and stir til it thickens up
5. Add  grated cheese salt and sugar and keep stirring till it thickens. (I usually add more sure as I like it sweet).
6. now add oregano pepper, fried onions and simmer for sometime
7.  Add green peas and pasta, mix well
8. for tangy flavor add tomato catch up and mix well...
9. serve hot sprinkling with grated cheese and some parsley/coriander

MASALA BHEL

Ingredients:

2 cup bhel

1 tomato chopped finely

1 onion chopped finely

a pinch of turmeric

1/2 tspn salt

1 tspn sugar

tomato catch up(optional)

1/2 tspn chilly powder( as per ur taste)

2 tbspn coriander leaves chopped

lemon juice( 1/2 lime)

1/2 tspn chat masala(optional)

Procedure

1. mix all the above ingredients in a bowl

2. put lime and tomato catch up and stir once again

3. serve it as a snack during tea time.

DOSA

Ingredients:

2 cups rice
1 cup urad dal
(2:1 ratio)
salt

Procedure                                                                                                                                                
1. soak rice and urad dal in water for 6-8 hours or over night
2. grind the soaked rice and urad dal into fine paste
3. add salt as per taste
4.kepp it aside for another 4-5 hours for enhancing taste
5. heat tawa, with a serving spoon add a little paste and spread it equally rounding the spoon
6. allow to cook and colour to change, sprinkle oil if needed.
7. serve with potato bhaji and coconut chutney.

BATAT POHA

Ingredients

1 potato boiled and chopped to cubes
1 cup thick beaten rice/poha ( wash in water thrice, drain water and keep aside)
1 onion chopped
3 green chillies chopped
1 tbspn oil
1 tspn mustard seeds
1 tspn cumin seeds
1 tspn curry leaves
1/4th tspn turmeric
1 tspn lime juice
coriander leaves
salt
sugar

Procedure

1. heat oil in pan and add mustard seeds, cumin seeds, curry leaves
2. add green chillies and onion fry till transclucent
3. add salt turmeric
4. add potatoes and sugar
5.  add beaten rice, add lime juice  and mix well.
6. garnish with coriander
7. can add shev along with it (optional)

PAV BHAJI

   

Ingredients

pav

4 tbsp butter
1 tsp pav bhaji masala (optional)
Bhaji 
1 medium potatoes, boiled and mashed
2 cup mixed vegetables, boiled and chopped finely (cauliflower, green peas

,carrots,capsicum )

1 medium onion, chopped

2 chopped tomatoes
1/2 tsp turmeric powder
1 tsp chilli powder
1 1/2 tbsp pav bhaji masala

 salt to taste
4 tbsp butter
4 to 6 cloves garlic

Serve with
1 large sized onion, chopped
4 lemon wedges
1 tbsp chopped coriander

 

Procedure  

1.Heat the butter in a large pan, add the onion,sauté for 2 minutes. Then, add garlic and sauté till the onion softens.  
2.Add the tomatoes and simmer till the oil separates.  
3.Add the turmeric powder, chilli powder, pav bhaji masala, salt and cook for 2 to 3 minutes. 
4.Add the boiled vegetables and potatoes and mash thoroughly using a masher, adding ½ cup of water. 
pav 
1.Slice the pav into 2 horizontally. Apply butter to each side and sprinkle a little pav bhaji masala. 

2.Heat a large pan and fry pav on both sides till the pieces are slightly brown.  
3.Serve hot bhaji with the onion and coriander.  
4.Serve hot pav with lemon wedges. 

VEG CUTLETS

 

Ingredients

Potatoes – 2 medium  (boiled and mashed)
Mixed Vegetables – 1.5 cups (like green peas, carrots, green beans, corn, etc)
Onions – 1/4 medium (finely chopped or grated)
Ginger & Garlic - 1 tblsp (minced)
Green Chillies – 2 (finely chopped)
Coriander leaves – 2 tblsp (finely chopped)
Lemon Juice  – 2 tsp
Red Chilli Powder – 1/2 tsp or to taste
Roasted Cumin Powder – 1/2 tsp

turmeric powder 1/4th tspn

Salt – to taste

Rawa to cover cutlet

Oil – for frying

Procedure                                                                                                                                                   

1. Boil the potatoes and drain them soon to avoid them from absorbing water. Peel and mash it and keep aside.
2. Finely chop or grate the other veggiesor you can chop it in a food processor.
3. Boil the vegetables or you can simply microwave it. Squeeze out water as much possible from the vegetables
4. Heat oil in a pan and saute the onions and ginger garlic paste for few minutes. it removes the raw flavour in the onions and garlic.
5. Spread the rawa also in a plate to coat the cutlets before frying.
6.. Take the boiled potatoes and veggies in a mixing bowl.
7. Add the sauteed onion and ginger garlic paste, green chillies, lemon juice,chilly powder , coriander leaves, cumin powder, turmeric powder and salt.
8. Mix everything together. Taste the mixture and adjust any seasoning as per your tastebuds.
9. Shape into round patties. You can make the cutlets in triangular, oval or heart shaped.
10. roll each cutlet with rawa. The cutlets should be coated with the rawa on all sides.
11. now heat oil in a pan for deep frying.
12. slowly drop each cutlet into the oil and fry until it is golden brown on all sides or you can shallow fry the cutlets on a pan.
 13.You can serve the cutlets with ketchup, chilli sauce or green chutney.
 14.You may also make a bigger cutlet and place it in between buns along with cabbage and chopped tomatoes to make a veggie burger.