BREAD PIZZA

INGREDIENTS

• four slice of bread
• one chopped onion
• one chopped tomato, one chopped capsicum
• 6 spoon curd [yogurt]
• 3 sp semolina [suji]
• salt to taste
• chilly as required
• oil

METHOD TO COOK

1. Take a bowl , add curd in it and beat it for a minute,there should be no lumps in it.
2. Add semolina mix it well.
3. After that add all vegetables[chopped onion,tomato, capsicum].
4. Add salt and mix it well.
5. Keep it for 15 min.
6. Then take a slice of bread spread the mixture on it.
7. Take non stick tawa [ you can use normal tawa].
8. Put 1 spoon of oil on tawa and put the bread slice on tawa which we have spread the mixture.
9. Cook it on slow flame for 2-3 min.
10. After 3 min check it if it is not cook, again cook it for 2 min.
11. Then change the side of the slice, cook this side for 1 min.
12. Your bread pizza is ready.
13. Enjoy it with tomato sauce.

TOMATO- ONION SANDWICH

INGREDIENTS [FOR FOUR SANDWICHES]

1. 4 SLICEES OF BREAD,2 TOMATOES [CHOPPED]

2. 2 SMALL SIZE CHOPPED ONION

3. SALT AS REQUIRED

4. CHOPPED CORIENDER LEAVES

5. MALAI OR CREAM

6. BUTTER [YOU CAN USE GHEE]

7. RED CHILLY POWDER[OPTIONAL]

METHOD

· TAKE CHOPPED TOMATOES AND ONIONS.

· MIX THEM TOGETHER IN A BOWL.

· ADD SALT, CORIENDER LEAVES, MALAI, RED CHILLY POWDER. MIX IT WELL.

· TAKE A SLICE OF BREAD, SPREAD ONE SPOON OF BUTTER ON IT.

· SPREAD THE MIXTURE ON THIS SLICE, PUT ONE SLICE OF BREAD ON IT.

· PRESS IT WITH YOUR PALM.

· APPLY BUTTER OR GHEE ON THE UPPER SIDE AND KEEP IT IN THE TOASTER MAKER OR YOU CAN ALSO MAKE IT ON TAWA.

· CLOSE THE SANDWICH MAKER OR TOASTER, LEAVE IT FOR THREE FOUR min.

· AFTER FOUR min. YOUR TOAST IS READY.ENJOY IT WITH TOMATO KETCHUP.

BESAN AND SUJI KA DHOKLA

INGREDIENTS

1. 2CUP BESAN
   
2. 1CUP SUJI
3. 1CUP CURD [STIRRED] [SHOULD BE LITTLE SOUR]
4. SALT TO TASTE
5. 1/2 CUP WATER
6. 1tsp ENO FRUIT SALT
7. 1tsp LEMON JUICE
8. 1tsp OIL
9. 1tsp SUGAR
   
10. 1/2tsp TURMERIC POWDER

FOR TEMPERING

• 1tsp MUSTARD SEEDS
• CHOPPED CORIANDER LEAVES
• 4-5 GREEN CHILLIES
• 1 tsp OIL
  

METHOD TO COOK

• Put besan, suji,sugar, oil and salt in a large bowl.Mix in curd,water and beat to a smooth batter
• Leave aside to ferment for 15 min.
• The better should be of thick consistency.
• Add lemon juice mix it well
• Now add eno powder
• Boil water in a pressure cooker.Take a flat plate grease it with oil and spread the batter.
• Now put the plate in boiling water[on a stand]in pressure cooker.[Thali,plate can be used for steaming,you can also use Idli stand]
• Remove the whistle of the cooker.
• Steam the dhokla for around 10 min.at high flame.
• Remove the lid proof it using tooth pick or knife.If the knife comes out clean then its done
• Cool for sometime and cut into big cubes.
• Heat oil in a pan and add mustard seeds crackle it .Then add green chillies.
• Pour it over dhokla,Garnish the besan and suji dhokla with coriander leaves
• Serve it with tamarind or green chutney
• Try this and let me know how was the experience

BESAN OR SUJI KA DHOKLA

GOBI,GAJAR,SHALGAM KA ACHAAR

PREPARATION TIME-ONE DAY
INGERDIENTS:
1:1KG CAULIFLOWER,1KG CARROT,HALF KG TURNIP(SHALGAM)
2 OIL 1 BIG SPOON
3 250gm GUR(JAGGRY)
4 250gm salt
6 1/2 tsp BLACK PEPPER[KALI MIRCH]
7 1 tsp RED CHILLI
8 1 tsp MUSTARD SEEDS [RAI]
9 1 CUP WHITE VINEGAR
10 50gm TAMARIND [IMLI]
11 1 tsp BLACK ROCK [KALA NAMAK]
12 4 CLOVES [LAUNG],1tsp DALCHINI, 2BLACK CARDAMON[BADI ELACHI],1/2tsp THYMALSEEDS[AJWAIN] [PUT ALL THESE MASALAS IN MIXER GRINDER AND MAKE POWDER]
13 2 onions(paste)
14 2 spoon ginger paste,garlic paste

METHOD TO COOK
*Clean and cut the vegetables.Cut the carrot into long pieces, turnip into sound slices and cauliflower in to small pieces. Heat the water and when it begins to boil, remove it from heat
* Put all the vegetables in it for 15-20 min.
* Drain the vegetables in a basket to remove water,dry all vegetables spreading on cloth.keep it in the sun for 2 hours.
* Put oil in a pan and heat it.
*First roast the garlic paste for 2 min.add ginger paste,roast it for 5 min.on medium flame.
*Add onion paste fry it till translucant.
* Roast all these paste on medium flame.
* Add vinegar and gur(cut the gur in to small pcs.)
* Heat it until the gur mix with vinegar.
* Then add all masalas which is in the powder form.
* Heat it 4-5 min.
* Add salt and red chili.
* Add tamarind,heat it for 5 minutes.
* Add all the vegetables, mix it well and switch off the heat.
* Keep it for one night.
* Next morning you will see the mixture will loose the water.
* Separate the mixture of vegetables from the water in another container.
* Heat the water until the water becomes very thick.
* Remove it from heat.
* Add the mixture of vegetables in this thick water and mix it well.
* Your pickle is ready.
* Enjoy it with parathas.
(The best part of this achaar is that it can be eaten as soon as.)

BESAN KA CHEELA

INGREDIENTS
1 2 CUP BESAN
2 ONE LARGE CHOPPED ONION
3 ONE CHOPPED GREEN CHILLI
4 1/2tsp BLACK PEPPER
5 1tsp CHAT MASALA
6 SALT AS TASTE
7 OIL FOR COOKING
8 WATER TO MAKE BATTER
9 CORIENDER LEAVES(CHOPPED)

METHOD
1 Mix all the ingredients except water in a big bowl.
2 Add small quantity of water to make a smooth batter,there should be no lumps in it.
3 Leave to rest for 15 to 20 minutes.
4 Now heat a non-stick tawa on medium.
5 Put 1tsp of oil on tawa.
6 Spread one spoonful of batter on it.cover it with a lid for a minute.
7 Now remove the lid and put a little oil around and on the top and turn it upside down.
8 Repeat the same with rest of the batter.
9 Serve hot with green chutney.

recipe of poha

INGREDINTS
• 2 CUPS POHA
• 1 CHOPPED ONION
• 2 CHOPPED TOMATOES
• 2 GREEN CHILLIES
• 1 SPOON MUSTARD SEEDS
• 2 SPOON OIL
• ½ ts TURMERIC POWDER
• SALT AS TASTE
• ROASTED PEANUTS
• ½ CUP CARROT
• ½ CUP CAPCICUM [THREE COLOURS]
• ½ CUP BEANS
• 1 ts LEMON JUICE

METHOD
1. Take two cup poha
2. Soak poha in water
3. Wash and drain all the water
4. Leave aside for five min
5. Heat oil in pan
6. Add mustard seeds and fry it
7. Add chopped onion fry it till translucent
8. Add chopped tomatoes
9. Add salt; turmeric powder
10. Cook it for five min
11. Add vegetables [carrot,beans ,three types of capcicum]
12. Put it on low flame for ten min
13. Finally add poha and lemon juice
14. Mix it well
15. Again cook it for five min
16. At last add roasted peanuts and mix it well
17. Your poha is ready to serve

CRISPY VEGETABLES

• INGREDIENTS

• 1/4 Bowl cabbage,1 potato
• 1/4 Bowl carrot
  
• 1/4 Bowl beans
• 1/4 Bowl capsicum [ GREEN,RED,YELLOW]
• 4 Table Spoon Cornflour
• 4 Table Spoon Maida
• 1/2 tsp Chilly Powder
• Salt as taste, butter
  
• 1/2 tsp black pepper
• 1/4 tsp Lemon Juice
• Oil to fry
• 1/2 tsp ginger paste
• 1/2 tsp garlic paste
• 1 chopped onion
• 1 chopped tomato
• 1 tsp tomato sauce

METHOD TO COOK

1. Cut the vegetables into long strips
2. Take a bowl add cornflour,maida,salt,black pepper& mix it
   
3. Add all the vegetables in it & mix well
4. Take a pan & add oil for frying the vegetables
5. Fry all vegetables
   
6. Add butter in another pan
7. Add garlic paste,ginger paste & fry it
8. Add chopped onion & cook it till brown,than add chopped tomato & tomato sauce
9. Cook it for five minutes
10. After that add all the fried vegetables & red chilly powder
11. At last add lemon juice
12. Garnish it with coriander & three types of capsicum
    
13. Crispy vegetables are ready

DELICIOUS KADAI PANEER

· Ingredients

· 250gm PANEER COTTAGE ( YOU CAN USE HOMELY PANEER / CHEESE)

· 3 TYPES OF CAPCICUM ( RED, GREEN ,YELLOW)

· 2 SPOON OIL

· 4 CHOPPED ONIONS

· 4TOMATOES( CHOPPED )

· ½ SPOON GARLIC PASTE

· 1 CHOPPED CHILLI

· ½ SPOON CUMIN SEED

· 2tsp CREAM

· 2tspBUTTER

· OIL FOR FRY CHEESE AS REQUIRED

· ½ Tsp GARAM MAS

ALA

· SALT TO TASTE

· PINCH OF TURMERIC POWDER

· ½ Tsp BLACK PEPPER

· 1 MUSHY ONION

· 1 MUSHY TOMATO ( YOU CAN USE TOMATO PUREE)

· CORIENDER

· METHOD TO COOK

1. Dice the paneer in small cubes

2. Heat the oil in a pan

3. Fry the paneer cubes in oil for light brown then dip it in normal water to keep it soft

4. Heat oil in kad

ai

5. Add garlic paste and cook on slow flame for few second

6. Add cumin seed

7. Add ginger paste, chopped chilly Saute for a while & add chopped onion till translucent

8. Add garam masala,salt,black pepper, turmeric powder

9. Add chopped tomatoes cook on slow flame until the oil start separating from the mixture this is an indication that the mixture has been cooked well.

10. Add mushy tomato[TOMATO PUREE], mushy onion and cook it for 2-3 mins

11. Add three types of capsicum

12. . Add butter, cream and mix it well

13. Finally add the paneer and cook for five minutes and switch off the heat .

14. Sprinkle coriander on top

15. Serve this dish with naan or paranthas

Masala Nutrela

This is the recipe of Masala Nutrela.

Ingredients:

• 100 gm Nutrela
• 1 chopped Onion
• Half spoon garlic paste
• Half spoon Ginger paste
• One chopped Green chilly
• 3 Mashed tomatoes
• 1 spoon oil
• 2 spoon tomato sauce
• 1 tea spoon soya sauce
• Half tea spoon chilly sauce(as required you can increase or decrease)
• Salt and black peppered, Garam masala according to your taste

How to make Masala Nutrela:

1. Keep the Nutrela for 1 hour in a salty water.
2. Then drain the water through Nutrela
3. Heat the Oil and add Garlic paste and heat it for 1 min.
4. Then add ginger paste and chopped onion and fry for 2-3 minutes.
5. Add mashed Tomatoes and also add green chilly
6. Stir it for 2-3 minutes then add tomato sauce and chilly sauce.
7. Add Nuterla and mix it.
8. Add half of water and boil it for 10 minutes with cover.
   
9. At last add salt and black peppered according to taste and soya sauce.
10. You can add Garam masala for fragrance.
11. If you want gravy you can end up or you can wait for the Nutrela to become dry.

I hope you will try and like this. Let me know if you find it good or in case you want to make any improvements.


Regards,

Indu Kakkar.