2 cups gram flour
1 tbsp coriander powder
1 tsp cumin seeds
1 tsp chaat masala
1 tsp chilli powder
2 tbsp Yogurt
1 tsp oil
1 tbsp ghee
Rice flour for dusting
Salt to taste
Water as required
. Add oil and knead to prepare the dough for the roti. Keep the dough aside for 15 min.
. Pinch small balls from the dough.
. Press and flatten each ball using a rolling pin to make roti.
. Heat a pan and cook the roti on both sides. Apply little ghee on both sides, while roasting.
. Serve hot besan masala roti with pickle.
Corn kernels – 1/2 cup, boiled
Capsicum – 1/3 cup, chopped
Onion – 1/3 cup, diced
Tomato – 1/2 cup, puree
Oil – 1 tbsp
Cumin seeds – 1 tsp
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/3 tsp
Cumin powder – 1 tsp
Garam masala – 1/2 tsp
Salt – 1 tsp or to taste
Water – 1/3 cup
Coriander leaves – handful
Kasuri methi – 1 tsp (optional)
. Chop onions and make dices of capsicum, make the puree of tomatoes.
. Make a paste of ginger and garlic.
. In a pan heat oil and add cumin seeds and let them turn golden in color.
. Add the chopped onions and cook for about 1 min or until they become translucent.
. Once onion are cooked add ginger and garlic paste and cook till the raw flavor goes off.
. Now add tomato puree and cook for about 2 minutes.
. Once the tomatoes oozes out oil add dry spices like coriander powder, cumin powder, turmeric powder, red chili powder and salt to taste.
. Cook till all the masalas blends well with the gravy.
. Add diced capsicum and water, close the lid and cook for about 3 min till the capsicum softens.
. Time to add boiled corn kernels and give a quick stir.
. Then add garam masala, kasuri methi and cook for about 2 min and the curry is ready.
. Garnish it with fresh coriander leaves and serve hot with roti, paratha or rice.
4 slices brown bread
50 gm butter
1 onion, peeled and sliced
1 capsicum, de-seeded and sliced
1 tomato, sliced
1 potato, boiled and sliced
30 ml mint chutney
Salt – to taste
Chaat Masala – to taste
Nicely butter the bread slices.
Put a layer of mint chutney on the bread.
Put potatoes, onion, capsicum and tomato slices.
Season with salt and chaat masala.
Heat the frying pan and 1 tsp of butter.
Toast the sandwiches on both sides till crispy brown.
Leftover sabzi/curry (preferably potato and mixed vegetables)
2 tbsp Refined flour
1 cup breadcrumbs
Black pepper powder to taste
Salt to taste
Oil for frying
Breadcrumbs for coating
. In a bowl, mash the leftover sabzi/curry (preferably potato and mixed vegetables).
. Add refined flour, breadcrumbs, salt, and black pepper powder. Mix well.
. Divide the mixture in small portions and stuff each portion with grated cheese.
. Seal the cutlets (to resemble a ball) and flatten slightly, shaping the cutlets.
. Coat the cutlets with breadcrumbs.
. Heat oil in a pan and shallow fry the cutlets till golden brown.
. Serve cutlets with tomato sauce .
1/2 cup mustard oil
3 large tomatoes, charred
2 medium brinjals, charred
3 potatoes, boiled and mashed
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 onion, chopped
3 green chillies
1 bunch of fresh coriander
Salt, to taste
How to make brinjal aloo chutney
. Smoke out the mustard oil in a kadai.
. Puree the charred(which is burnt on a stove) tomatoes, fry this puree in the oil for 5-6 mins till the puree turns a deep red.
. Peel the skin of the brinjal(burnt on the stove) and roughly puree the flesh.
. Add the mashed potatoes and Brinjal puree into the kadai and mix well to combine.
. Into the mixture add the red chilli powder, turmeric and salt as per taste and cook out the vegetables on a low flame, stirring constantly.
. Chop the onion and green chillies. Add them into the chutney, mix well and take off the flame
. Finish off with a squeeze of lime, garnish with fresh coriander and serve hot!