Wednesday, February 23, 2011

Paneer sandwich

8 bread slices
½ cup grated paneer
1 large onion chopped
1 tomato chopped
1tbsp green coriander chopped
2 green chillies chopped
1 piece of ginger grated
Salt to taste
½ tsp red chilli powder
1 pinch of garam masala
1 pinch of mango powder
1 tbsp tomato sauce
Ghee or butter


Mix all ingredients except bread and butter. Take a bread slice put some mixture of paneer on it and cover it with other bread slice. Apply butter on outer side of both bread slice. Toast this sandwich in a sandwich toaster or non stick tawa until the bread become brown and crispy. Serve hot with tomato sauce and tea or coffee.

Rajasthani Chat

½ cup boiled sprouted moong
½ cup boiled sprouted month
½ cup boiled black chana
½ cup boiled kabuli chana (chole)
½ cup boiled peanuts
½ cup fried small cubes of paneer
2 tomatoes chopped finely
1 large onion chopped finely
1 cup fresh anardane
1tbsp lemon juice
1 cup besan ki sev
½ cup chopped green coriander


All ingredients mix together except sev and coriander and anardana. Garnish with coriander, sev and anardana. Serve it.

Aloo ki chat

6 boiled potatoes
Oil for deep frying
Salt to taste
1 tbsp green chutney
1 tbsp tamarind chutney
2 tsp chat masala
1 onion chopped (optioal)
1 tomato chopped
Chopped coriander
1 tsp roasted jeera powder
1 cup besan ki sev


Peel boiled potatoes cut in cubes and deep fry until golden brown. Mix all ingredients with fried potatoes and garnish with green coriander and besan ki sev. Serve it.

Aloo mutter ke patties

½ kg boiled potatoes
2 bread slice crushed
Salt to taste
1 cup boiled green peas
½ cup chopped coriander
1 tbsp raisins
1 pinch of garam masala
1 pinch of mango powder
2 green chillies finely chopped
Oil for deep frying


For covering:- Peel and grate the potatoes and mix with crushed bread and salt. Mash it to make a smooth dough. Then make lemon sized  balls keep aside.

For stuffing:- Boiled peas, coriander, green chillies, salt, raisins, garam masala powder and mango powder mix together to make stuffing and make small sized balls.
Take  potato ball and stuff it with the stuffing  and make round like big lemon  Heat oil in a kadai on high flame. Deep fry these patties untill golden brown. Serve hot with green chutney and sauce.

Note:- Deep fry two or three patties once in a time on high flame. Oil must be very hot.

Tuesday, February 22, 2011

Tomato Pickle

1 kg tomato chopped cubes
150gm tamarind( imlee)
½ litre refined oil
Salt to taste
1/2 tsp red chilli powder
1 tsp curry leaves
2 bay leaves
6 dry red chilli
6 cloves of garlic
2 inch piece of ginger
1 lemon
1/2tsp sodium benzoate
1/4tsp glacial acitic acid


Take a pan heat oil and deep fry chopped tomatoes. When tomatoes cooked take out tomatoes from oil, keep aside. Tamarind, garlic and ginger mix together and grind it with lime juice to make a paste. Take a pan heat remaining oil for tempering add curry leaves, bay leaves, red chili sauté for one minute then add red chilli powder and paste of ginger garlic and tamarind saute until oil separate. Then add fried tomatoes and salt  cook for 2 or 3 minutes then add sodium benzoate and glacial acitic acid mix well. Cool it and pour in a air tight jar.

Wednesday, February 16, 2011

Baked Pasta (Macroni)

250gm boiled pasta
3tsp maida
4 cup of milk
2 cup of grated cheese
1 cup bread crumbs
Salt to taste
Black pepper powder to taste
1tsp sugar
3tsp butter or ghee
2 cup chopped vegetable (green peas, onion, capsicum and carrot)
1tsp mayonnaise sauce( optional)


Heat one tsp ghee in a pan and add all vegetables and sauté untill it becomes soft. Keep aside. Heat one tsp ghee in a pan and add maida, salt and black pepper sauté for one minute then add hot milk gradually and stir it cook for 3-4 minute stir continuously and add one cup of cheese and sugar then add boiled pasta and vegetables mix well. Take a ovenproof dish grease with butter pour the mixture in dish spread remaining cheese over the pasta and sprinkle bread crumbs over it. Bake it at 250 degree C for 20 minute. Serve hot.