CHAULEE

CHAULEE
The beans used are shown in the picture.
INGS: 1 Cup Chaulee Beans,
1 Tomato Chopped,
1 Green Chilly Chopped(opt),
1 Tsp Coriander pd,
2 Cups Water, 1 Tbsp Oil,
1\4 Tsp Turmeric pd, Cumin seeds,
1\2 Tsp Red Chilly pd,
A Pinch Hing, 1\2 Tsp Mango pd,
1\2 Tsp Pav Bhaji Masala, Salt to taste.

METHOD: Soak the chaulee beans overnight with a pinch of soda bi carb. Cut the tomato into small pieces.
Make this subzi directly in the pressure cooker, so put the cooker to heat. Drain the water of the chaulee beans and in the cooker put oil, cumin seeds and the hing pd. In one cup water mix the turmeric pd and the red chilly, quickly add to the tempering in the cooker.
In the cooker add the chaulee beans, coriander pd, pav bhaji pd,salt , stir well. Remember to add one more cup water and the cut green chilly. Cover the cooker with its lid and allow to cook until the beans would soft and tender. Once the cooker cools down pour into a pan, check the salt and add the mango pd, serve hot.

USEFUL TIPS

TIPS TO SET THE CURD: 

While setting the curd drop a piece of fresh coconut, it will not sour quickly. The other tip is while setting the curd add one tea spoon corn flour, it will set thicker.

Richa Agrawal  says;- u can drop a whole green chilly in d milk....it will set faster..u can do it even during winters...

Amita Palat  Says :-My cousin puts a dried red chilly in it for setting.......and my aunt boils the milk longer for thick curd..

 

TETRA MAGIC

TETRA MAGIC :-
This mocktail is made out of tetra pack juices.
INGS: Orange juice or Mango or Mixed fruit juice,
Guava juice, Apple juice, crushed Ice.

METHOD: In a tall glass put the crushed ice and
first pour the orange juice on it comes the guava
juice and on top is the apple juice. Serve chilled.
TIP: Keep the juices tetra packs in fridge to chill.

PINK LASSIE

PINK LASSIE
INGS: 1 Cup curd
1 Tbsp Castor Sugar
1 Tbsp Rose Syrup,
3-4 Tbsp Crushed Ice.

METHOD: Churn the curd, rose syrup and the  sugar.
Also add the ice and serve chilled lassie with a drizzle
of rose syrup on top.

CASHEW NUTS WITH TENDER COCONUT

CASHEW NUTS WITH TENDER COCONUT
Serve with garlic pav. Serves Four.
INGS: 1 Cup thinly cut stripes of Tender Coconut,
15 Pieces Cashew nuts, Soaked and Boiled,
1 Onion Cut into small pieces and a Tomato cut,
1 Green Chilly, 1 Tsp Garlic Paste, 1\4 Tsp Turmeric pd,
1\2 Tsp Red Chilly pd and Pav Bhaji masala, Salt, Sugar
1 Tbsp Oil.
For Garlic Pav: 5 -6 Pav, 3 Tbsp Butter, 2 Tbsp Grated
Garlic, Pepper pd or Red Chilly pd.

METHOD: Boil the cashew nuts , add some salt. ( soak the cashew nuts for an hour ). Cut tender coconut into thin slices. Put a pan to heat, add oil, onion, sauté then add the green chilly and the garlic paste. Now add the tomato, turmeric pd, red chilly pd, salt, sugar, pav bhaji masala. Mix into this the boiled cashew nuts and
cut tender coconut. Serve hot with garlic pav.
For the garlic pav, cut the pav into two pieces and apply butter mixed with grated garlic and chilly pd. Put a non stick tava and do the pav.
Serve with tender coconut gravy.

GARNISH FOR COCKTAILS AND MOCTAILS..

USE SIMPLE, FRESH AND WASHED INGREDIENTS AS GARNISH FOR YOUR
MOCKTAIL AND COCKTAIL BECAUSE THE GARNISH IS THE EDIBLE PART
OF THE DRINK.

A SLICE OF FRUIT IS USED AS A GARNISH WHICH CAN BE EATEN.
A FRUIT GARNISH IDEAL FOR A FRUIT JUICE BASED COCKTAIL OR
A MOCKTAIL.

THE RIM OF THE GLASS IN WHICH THE MOCKTAIL OR
THE COCKTAIL WILL BE SERVED PLAYS A IMPORTANT PART.
SO TO CREATE THE RIM , FIRST HAVE TO DIP THE RIM IN A LIQUID
THAT COULD BE LIME JUICE OR HONEY.
AFTER DIPPING IN LIME JUICE DIP THE RIM IN CASTOR SUGAR OR
SALT OR BOTH MIXED TOGETHER.IF YOU DIP THE RIM IN HONEY OR SUGAR SYRUP THEN DIP IN COCONUT POWDER OR CHOCOLATE POWDER AND THIS WILL VARY AS PER THE DRINK.

THE DRINK IS SERVED WITH A WEDGE OF FRUIT LIKE LEMON SLICE, SWEET LIME,
PINEAPPLE OR ORANGE. THESE ARE THE ROUNDAL SLICE OF THE FRUIT WITH A
SLIT TO FIX TO THE GLASS. 

A DROP IN THE DRINK COULD BE A RAISIN, COFFEE BEAN, A PIECE OF VEGETABLE OR A CHERRY OR OLIVE.

THE DRINK COULD BE SERVED WITH A BALL OF WATERMELON, MUSK MELON , ETC. THIS IS OBTAINED BY USING A SMALL SCOOPER TO GET THE BALL OUT OF THE FRUIT.

MANY A TIMES A DRINK IS SERVED WITH GRATED COCONUT, GINGER,
CHOCOLATE ,ETC. 


A DRINK WITH A SPIRAL GARNISH WOULD LOOK JUST AMAZING. A LEMON SPIRAL,
ORANGE OR ONE OUT OF SWEET LIME . THIS SPIRAL COULD BE FIXED AROUND THE STRAW.

 SERVE THE DRINK WITH A OUTSTANDING GARNISH  CALLED ''THE JEWEL'' FOR WHICH ATOOTH PICK OR A SKEWER STICK IS NEEDED. ON THIS A COMBINATION OF 2-3 FRUITS ARE ARRANGED. FOR EXAMPLE FIRST A PIECE OF PINEAPPLE NEXT COULD BE LIME AND LAST A CHERRY.

REAL COMBO

REAL COMBO

INGS: Watermelon Juice,

            Pineapple Juice,

            Kiwi Crush mixed in soda

            Or any lemon flavor soft drink,

            Crushed Ice.

METHOD: Make fresh juices of watermelon and pineapple.

In the above juices if you wish add salt, sugar and pepper

pd to ones taste. In a tall glass put crushed ice, on it pour the

watermelon juice, now on top of this pour the pineapple and

the third, top most is kiwi .Mix kiwi crush with some lemonade.

Serve chilled.

TIP: Make ice out of watermelon and pineapple juice.

The second tip is make the juice before hand so that they

Can be  chilled in the fridge.

WATERMELON DELIGHT

WATERMELON DELIGHT
INGS: 1 Tbsp Rose Syrup
1 cup Tender Coconut Water
1 cup Watermelon Cut into Pieces
2-3 Tbsp Vanilla Ice cream
2-3 Tbsp Crushed Ice
1 Tbsp Very Small Pieces Of Watermelon

METHOD: In a mixer jar put all ingredients
except the small cut pieces of watermelon for garnish.
Churn and pour the drink in a tall glass and serve with
the pieces of watermelon on top.
OR
With the same above mentioned ingredients, make another lovely mocktail. In a mixer jar take the cut pieces of watermelon, make juice out of it. Now take a tall glass, at the bottom pour the rose syrup & the crushed ice . On this pour the watermelon juice, on it tender coconut water.
Top it with some ice cream and the small pieces of watermelon pieces.

LEMON CRUSH

INGS: 1Tbsp Small pieces of lemon
1 Tbsp Mint Leaves
1 Tbsp Lime Cordial
1\2 Cup Crushed Ice
Soda or Lemon Flavor Soft Drink

METHOD: Crush together the pieces of lemon
and the mint leaves. Put this in a glass, on this
pour the lime cordial, crushed ice and fill the glass
with soda or any lemon flavor soft drink. Serve chilled.
For the Rim of glass..spread lime juice on a plate and first dip the rim of the glass in this . In another plate spread some salt and castor sugar , now dip the rim in this..

GREEN FIZZ

GREEN FIZZ 

INGS: 1Tbsp Kiwi Crush or

           1 Tbsp Khus Syrup

           Lemon flavor soft drink

           1 Scoop Vanilla Ice Cream

           2-3 Tbsp Crushed Ice

METHOD: In a tall glass, at the bottom pour

the khus syrup or the kiwi crush and the crushed ice.

 On  this the lemon flavor soft drink. Top it with the

ice cream and serve.

SOME IMPORTANT CONVERSIONS

ONE CUP BUTTER IS EQUAL TO 250 GRAMS.
ONE CUP BISCUIT CRUMBS IS EQUAL TO 110 GRAMS.
ONE CUP BREAD CRUMBS SOFT IS EQUAL TO 60 GRAMS.
ONE CUP BREAD CRUMBS DRY IS EQUAL TO 125 GRAMS.
ONE CUP CHEESE GRATED IS EQUAL TO 125 GRAMS.
ONE CUP COCOA POWDER IS EQUAL TO 110 GRAMS.
ONE CUP CORN FLOUR IS EQUAL TO 125 GRAMS.
ONE CUP COCONUT FLAKES IS EQUAL TO 95 GRAMS.
ONE CUP FINE FLOUR IS EQUAL TO 125 GRAMS.
ONE CUP WHEAT FLOUR IS EQUAL TO 135 GRAMS.
ONE CUP RICE IS EQUAL TO 200 GRAMS.
ONE CUP CASTOR SUGAR IS EQUAL TO 220 GRAMS.

USEFUL TERMS

LIME IS SMALL IN SIZE AND LEMONS ARE LARGER, OVAL IN SHAPE.
CORN SYRUP IS LIQUID SUGAR FROM CORN STARCH AND MAPLE SYRUP
IS THICKER GOT FROM BOILING THE "SAP WATER" OF A MAPLE TREE.
BLACK PEPPER IS POWDER OF DRIED BERRIES OF PEPPER AND WHITE
PEPPER IS WITHOUT THE OUTER BLACK SKIN .
CAYENNE PEPPER IS POWDER OF DRIED RED CAYENNE PEPPER PODS.
SEA SALT AND ROCK SALT ARE TYPES OF SALTS. SALT IS OBTAINED BY
EVAPORATION OF WATER AND THAT REMAINS IS SALT.
WHICH IS UNALTERED AND IN IMPURE STATE.THE POWDERED SALT IS CALLED
"TABLE SALT", WHILE ROCK SALT IS "HALITE" MINERAL FROM SALT MINES.
THIS IS BROWN IN COLOR AND GIVE A PUNGENT FLAVOR, KNOWN A "KAALA
NAMAK".
BAKING SODA IS PLAIN SODA BI CARBONATE AND BAKING POWDER IS PLAIN
SODA BI CARBONATE AND ACID SALTS. BAKING PD IS MILD.

RASGULLA SNOW BALLS

RASGULLA SNOW BALLS
INGS: 1 Cup Thick Vanilla Custard,
2 Slices of Bread ( cut the sides ),
2 Tsp Small cut fruits like Apple, Chiku,
Pine apple, Banana, any other available,
1\2 Tsp Honey, 1\2 Cup Milk.

METHOD: Cut the sides of the bread, put the
milk in a plate and dip one slice of bread , also
squeeze out all the milk . Press to squeeze the
milk out and put one teaspoon of the small cut
fruits mixed with honey. Close well and give a shape
of a ball, repeat the other in the same manner. Put in
fridge to chill. Make a regular custard by boiling milk
and adding custard powder and sugar. Put the custard
in fridge to chill. Serve the balls dipped in custard and
with a garnish of the cut fruits and some jelly pieces.

CHEESY MITHAI

CHEESY MITHAI
Quick to make. Serves Three.
INGS: 5 Tbsp Condensed Milk ,
5 Tbsp Paneer (grated ), 3\4 Tbsp
Cheese( cut into small pieces),
1 Tbsp Chocolate chips, Chocolate
sauce for garnish.
METHOD: In a pan take the milk maid and
the grated paneer, put to heat and stir until
leaves the sides of the pan. Allow to cool.

Take the chocolate chips and small cut pieces
of cheese, mix gently in the above mixture and
set in bowls. Put in fridge and serve with some
chocolate sauce.

PALZ CHAWLA RECOMMENDES A COFFEE CHOCKLATE SHAKE

Palz Chawla i make a coffee chocolate shake for that blend chocolate ice cream,coffee powder, sugar, chocolate sauce, chocolate pieces, milk n blend all in a mixer jar . Tastes yummy. Serve with ice cream, chocolate sauce and some grated chocolate..AWESOME

ENGLISH PANCAKES BY MEGHNA CHOWDHARY

Here is my recipe for original english pancakes! This recipe contains eggs. (Sorry, I deleted the photo by mistake.)
Ingredients:100 grams flour (maida)...250-300 ml milk2 eggsA couple of pinches of baking sodaOne small pinch saltSugar to taste (As much required)Oil for cooking
Method:Mix the dry ingredients in a bowl and break the eggs on them. Stir and then slowly add as much milk required slowly and stir so that no lumps are formed.
Start the gas, takes a non stick pan and grease it nicely. The heat should be medium so that the pancakes dnt burn. Pour one ladle of the paste. You can either make it thick like a uttapam or soft and thin like a dosa.Cook on both sides till medium brown and well cooked.
Serve with jams, preserves, chocolate sauce, strawberry sauce, honey butter sauce, maple syrup etc.

COLD COFFEE FROM MEGHNA CHOWDHARY

I have a very good cold coffee recipe.

Mix Coffee powder and sugar with a little bit of water (till all the coffee and and sugar are nicely dissolved and its not diluted yet pretty liquid.)put  in a bottle/jar , close  lid and shake and shake till it froths.
And it will froth a lot, and will rise double in quantity because this is a unique charaterstic of instant coffee. THIS WILL NOT WORK WITH FRESH COFFEE. In a glass pour this over fresh cold milk, stir and serve. There will be lots of froth and thickness
(for better effects- Blend the milk in a jar with ice cubes or vanilla ice cream to froth the plain milk a little bit more)

Quick Pav Bhaji from Zilmil Shah

Zilmil Shah hi Ushaji, today i tried something new..a new way to make Pav bhaji..instead of boiling the veggies and follow the traditional way of making the dish, i chopped all the veggies in the food processor and made the dish in the pressure cooker..fried onion+tomatoes+garlic in butter added chopped veggies+ put all the masalas and ...pressure cook it for 15-20 minutes and later mashed the whole thing..it saved me time and tasted so delicious...just thought of sharing it with you....:SOUNDS SO GOOD..ZILMIL WORTH A TRY..  Serve with pav ....

WAFFER BALLS

WAFFER BALLS
INGS: 5 Tbsp Powder of Waffer Biscuits,
1 Tbsp Dessicated Coconut, 5 Almonds,
5 Cashew nuts, 1 Tbsp Jam, 1 Tbsp melted
Chocolate or Chocolate sauce, 6 Small paper cups.

METHOD: Crush the wafer biscuits to a fine powder.
( The biscuits could be strawberry or Chocolate flavor).
Melt a piece of chocolate or use chocolate sauce.
Grind both the almonds and the cashew nuts in a mixer
grinder to a fine powder. In a bowl mix the crushed
biscuit, coconut, almond ,cashew nut powder, jam and
the melted chocolate. Mix well and make into balls, roll
these into dessicated coconut and place each into a paper cup.
Put in fridge .

DAL MOOLI

DAL MOOLI
A DAL MADE WITH RADDISH. Serves four.
INGS: 1 Cup Moong Dal, 1 Cup Raddish,
1\2 Tsp Turmeric pd, Salt, 1Tsp Coriander pd,
1 Tbsp Ghee, 1\2 Tsp Cumin seeds n Red Chilly pd,
1\4 Tsp Hing.

METHOD: Soak the moong dal for 1-2 hours.
Cut the raddish along with its leaves, put the dal
and the raddish together to boil. Also some salt and
turmeric pd while boiling. When the dal is boiled, it will appear soft, churn and add the coriander pd. Make a tadka: For that put a pan to heat add ghee, the cumin seeds, hing and the red chilly pd. Serve hot.

QUICK PANEER AND STUFFED ALOO

QUICK PANEER AND STUFFED ALOO
INGS: 10 Pieces Paneer cut into inch long,
2 Boiled, Halved and Scooped out Potatoes,
2 Tbsp scooped portion of potato, grated Cheese
and Paneer. Salt, Pepper pd, Some Coriander leaves.
1 Tbsp Oil, 2-3 Large Tomatoes(blanched), 1 Cut Onion
2 -3 Cashew nuts and Almonds, 1-2 Green Chilly, A piece of Ginger, 1 Tsp Garlic paste, Red Chilly pd and Coriander pd, 1\2 Tsp Turmeric pd and Garam masala, Little Sugar, 2Tbsp Cream.

METHOD: Fry the paneer pieces and put in hot water.
Blanch the tomatoes and in a mixer jar put the cut onion, tomatoes, garlic, green chilly, ginger, almonds and the cashews. Also add red chilly pd, turmeric pd and coriander pd. Grind to a fine paste.
Cut the boiled potatoes into half and scoop them. Mix the scooped potatoes, paneer, cheese , salt and pepper pd to taste. Fill the potatoes.
Put a pan to heat add the oil and add the paste, stir until leaves the sides of the pan. Now add the paneer pieces, garam masala salt, sugar .Cover and cook for few minutes. Add the cream and arrange the stuffed potatoes, garnish with coriander leaves.

Add a caption

QUICK PANEER AND STUFFED ALOO INGS: 10 Pieces Panner cut into inch long, 2 Boiled, Halved and Scooped out Potatoes, 2 Tbsp scooped portion of potato, grated Cheese and Paneer. Salt, Pepper pd, Some Coriander leaves. 1 Tbsp Oil, 2-3 Large Tomatoes(blanched), 1 Cut Onion 2 -3 Cashew nuts and Almonds, 1-2 Green Chilly, A piece of Ginger, 1 Tsp Garlic paste, Red Chilly pd and Coriander pd, 1\2 Tsp Turmeric pd and Garam masala, Little Sugar, 2Tbsp Cream. METHOD: Fry the panner pieces and put in hot water. Blanch the tomatoes and in a mixer jar put the cut onion, tomatoes, garlic, green chilly, ginger, almonds and the cashews. Also add red chilly pd, turmeric pd and coriander pd. Grind to a fine paste. Cut the boiled potatoes into half and scoop them. Mix the scooped potatoes, paneer, cheese , salt and pepper pd to taste. Fill the potatoes. Put a pan to heat add the oil and add the paste, stir until leaves the sides of the pan. Now add the paneer pieces, garam masala salt, sugar .Cover and cook for few minutes. Add the cream and arrange the stuffed potatoes, garnish with coriander leaves.

CHOCOLATE PANCAKES WITH FRUITS

CHOCOLATE PANCAKES WITH FRUITS

INGS: 4 Tbsp Fine Flour (Maida), A pinch of

Baking powder, 1 Tbsp Chocolate Sauce and

Castor Sugar, 1\4 Tbsp Cocoa powder, 1-2 drops

Vanilla essence, 4 Tbsp Milk, 1 Tbsp Water.

For Stuffing: 5-6 Tsp Small Cut Fruits like Apple,

Pine apple, Chiku, Banana and any other, 1 Tsp

Brown Sugar or the regular, 2 tsp any Juice(used

Mixed fruit juice).

4-5 Tbsp Cream with one drop Vanilla essence

and 1 Tsp Castor Sugar.( To drizzle).

Some Ice cream and Chocolate Sauce to Serve.

METHOD: Mix together the fine flour, chocolate

Sauce, cocoa powder, baking powder, sugar, vanilla

essence , make a batter using the milk and water if required.

On a non stick pan make the pancakes and use butter.

Put a pan to heat add the brown sugar, juice and the small

cut fruits. Put this fruit stuffing in the pancakes. Fold into

half, put in fridge to chill. When to serve drizzle the cream.

(mix in the cream, sugar and vanilla essence). Also serve

Along with this ice cream and chocolate sauce.

USEFUL TIPS

The nutrients in fruits n vegs are concentrated below the skin, so avoid PEELING..

STORE CURRY LEAVES N CORIANDER LEAVES IN ALUMINIUM FOIL REMAIN FRESH FOR DAYS..

Sprinkle few grains of sugar to the base ( bottom ) of the tin to keep the biscuits crisp..

Store broken , fresh coconut in water or rub salt on the inside , keep in fridge 4 days..

Use dried Mint leaves(Pudina) to make lovely pudina parathas.by mixing it in the dough..

 

USEFUL TIPS..

 TIPS: SOAK THE GARLIC IN WATER, THEY WILL PEEL OFF EASILY.

  PEEL ONIONS AND DIP THEM IN WATER THEN CUT..LESS TEARS..

For Mocktails make ice cubes out of  juices like Orange, Watermelon, Iced tea.

    Make soft Urad Dal vadas by adding a pinch of
      Soda or baking pd, also can add a few tea spoons of curd. Also make soft Moong Dal  vadas by adding little Wheat flour or Bengal Gram flour
   

 

PYAJO…...PYAJO

PYAJO…PYAJO
A BURMESE DISH AND IN INDIA
POPULARLY KNOWN AS MASALA VADAS.

INGS: 2 Cups Bengal Gram dal, Soaked,
1 Cup Spinach, cut finely, 1 Cup Spring Onions
also cut finely, 1 Large Onion sliced,
2 Tbsp cut Coriander Leaves, A piece
of Ginger and 1-2 cut Green Chillies ( opt ),
1 Tsp Turmeric pd, 2 Tsp Red Chilly pd,
4 Tsp Coriander pd and salt to taste, Oil to fry.

METHOD: Soak the dal overnight or for 5-6 hours.
Drain the water and put the dal in a mixer grinder, in
this add the optional ginger and green chillies.
Grind coarsely, take it out in a large bowl and add the
spinach, spring onion, coriander leaves and the sliced
onion and add the masalas . Mix all together and put oil
to fry the vadas, take some of the mixture on your palm
fingers, dab and give vada shape and put in oil.
Fry until golden brown and serve hot with sweet chutney....

CUTLET LOLIPOPS

CUTLET LOLIPOPS
INGS: 4 Boiled and Mashed potatoes,
4 -5 Slices of Bread, ground to crums,
4 Babycorn or wooden icecream spoons,
One tbsp of each: finely cut Onion, Capsicum,
One tbsp boiled and slightly crushed Corn,
One tsp Ginger n Garlic paste ( opt ),
Salt, Red Chilly pd, Pepper pd, Chaat masala
and ground Sugar to taste.
Oil to fry, 2tbsp Corn flour.

METHOD: Mash the boiled potatoes and the boiled
corn, add the cut onion, capsicum can also add one
tbsp grated cheese and carrot. In this now add the bread crums and salt, chilly pd, pepper pd, chaat masala and sugar. Mix well. Take some of the above mixture to a cutlet, give round | oval shape and pierce a babycorn in center to look like a lolipop.
Coat all over with some corn flour and put oil to heat, fry and serve with tomato sauce .

BISCUITS CHOCO TARTS

BISCUITS CHOCO TARTS
INGS: 10 Milk | Parle G…Biscuits,
2 Tbsp of each : Milk, Cocoa pd,
Drinking Chocolate pd and Castor Sugar.
1 Tbsp Butter, 2 Tbsp Strawberry Jam to
apply, 4 -5 Nutties cut into half or 4 Tbsp
grated chocolate or chocolate curls. 4 Cookie moulds.

METHOD: Grind the biscuits in a mixer jar to powder form. In a pan mix together the butter, sugar, cocoa pd
drinking chocolate pd and milk. Put the pan to heat and after.5 mins take off the heat and add now add the ground biscuit pd.
Grease the cookies mould and put the mixture into the 4 moulds. Press well and put in freezer to set for 15 mins. Take it out from the freezer and de mould. On these apply a layer of strawberry jam and
place a cut nutty piece or chocolate curl .
TIP: Make this from leftover chocolate icing or chocolate sauce, if using 10 biscuits then will be able to get 4 choco…tarts.

TASTY BREAD WRAPS

TASTY BREAD WRAPS
INGS: 4 Slices of Bread, cut the sides,
One Boiled Potato and mashed, 2 Tbsp
Small cut vegetables like Onion, Capsicum,
Carrot, Babycorn, French Beans,
One Tbsp grated Paneer and Cheese,
One Tsp Ginger | Garlic paste, Salt, Pepper pd,
Few drops of Lime juice and few grains of Sugar,
2 Tbsp Fine Flour ( Maida) add water to make a paste,
Oil to fry .

METHOD: Put a pan to heat add little oil , add all theVegetables and stir for 5 mins. Now add salt pepper pd, Ginger| garlic paste , mix well. Take off the heat and add the paneer and cheese. Cut the sides of the bread and roll with the help of a rolling pin and put the stuffing in the center and use the flour paste to seal. Bring the ends towards the center to seal and fry in hot oil. Serve with tomato sauce.

MOONG DAL VADA

MOONG DAL VADA
( Yellow Moong Dal Vada )
Makes 4 vada, Serve as Starter

INGS: 1 Cup Yellow Moong Dal
1 Tbsp Urad Dal, Salt and Red Chilly pd
to taste. A pinch Soda Bi Carb, Oil to fry
(Opt : Some cut Green Chilly and Ginger,
1\4 tsp Aniseeds.)

METHOD: Soak both the dals for 4 -5 hours or
overnight. Drain the water and grind in a mixer
to a paste. ( should grind little coarsely). Now mix
salt, chilly pd and a pinch soda bi carb. Put oil to fry.
Take a katori ( a bowl ) and a big handkerchief, wrap
the on the katori and hold tightly. Put some vada batter
on the katori ( little use of water to dab makes this process easy ). Start to dab it , so that it flattens to form a vada.
Put in oil to fry, try and make 4 pieces out of the batter.
Serve hot with green chutney .

MOONG DAL VADA SOAKED IN WATER.

MOONG DAL VADA SOAKED IN WATER.
Make 4 pieces of vada as per the recipe. Soak
these in 4 cups of water and add salt , red chilly pd
to taste. Make tasty Dahi vadas or Kanjee vadas

METHOD: Take 4 cups of water in that add salt andchilly pd to taste. Allow to soak for few hours then 
use as dahi vadas or put in kanjee vada solution..

MAKE TASTY KANJEE VADAS
Make Vadas as per recipe and soak in water.
INGS: 4 Cups of Water, Salt, 1 tsp Red Chilly pd,
1 tbsp ground Mustard seeds pd.

METHOD: Take water add salt, red chilly and the
ground mustard pd. Mix well and take the soaked
vadas , squeeze out the water and put in Kanjee
solution. Keep in this for a day and then put in fridge.
Serve cold with some sweet chutney on top.

MAKE TASTY DAHI VADAS
Make 4 Vadas as per recipe and soak in water
for few hours.

To make Dahi Vadas need :
3 Cups of Curd, Salt, Red Chilly Pd, Cumin Pd,
Pepper pd and sugar to taste.

METHOD : Squeeze out the water from the soaked
vadas. Churn the curd and mix all all masalas as per
taste. Put the vadas into curd and put in fridge to chill.
Serve topped with green chutney and sweet chutney.
Sprinkle some red chilly pd and cumin pd.