>>Chilli Cheese Toast

Ingredients
8 Slices white Bread
4-6 green chillies ,finely chopped
1 cup grated processed cheese
1/2 cup grated mozzarella cheese
1 medium onion, chopped
1medium green capsicum,finely chopped
1 medium red capsicum, finely chopped
2 tablespoons chopped fresh coriander
1 tablespoon butter
Method
Preheat the oven to 180 c/350 F/Gas mark 4
Combine the processed cheese and mozzarella cheese in a bowl.Add the Onion,green
capsicum, red capsicum,chopped fresh coriander and butter and butter and mix we
ll.
mArrange the bread slices on a baking tray tray and spread this mixture over the
m. Keep the tray in the preheated oven and oven and cook till the cheese begins
to melt.
Cut into triangles and serve hot.
>>SOGO POTATO ROLLS
INGREDIENTS
3/4 cup sago (Sabudana)
3 large potatoes,boiled and mashed
1/2 cup roasted and peeled peanuts,crushed
3 green chillies,chopped
1 inch ginger,chopped
1 tablespoon lemon juice
2-3 tablespoons chopped fresh coriander
salt to taste
oil to deep - frying
METHOD
Wash the sago and soak in water for at least one hour.if the rolls are to be pre
pared within very short time,then soak the sago in hot water.Squeeze out and kee
p in a big bowl.
Add the Potatoes, peanuts, green chillies, ginger,lemon, juice, chopped fresh co
riander and salt and mix.Add a little water if necessary to make a dough.Let it
stand for a few minutes.
Divide the dough into eight equal portions and shape them into oval shapped roll
s.
Heat sufficientoil in a kadai till medium hot. Slide in four rolls and deep fry
till golden. Drain and place them on an absorbent paper. Similarly prepare rest
of the rolls.
Serve hot with any chuteny of your choice.
 SNACKS 'N'
STARTERS
>>BHEL PURI
Ingredients
2 cups puffed rice
1 medium onion chopped
1/4 cup roasted masala spilt Bengal gram
1/4 cup roasted peanuts
2 medium potatoes, boiled, peeled and diced
2-3 green chillies, choped
1/2 cup thin sev
8 crisp flat puris
Salt to taste
1/4 cup Green chutney
1/4 cup Sweet Date and Tamarind chuteny
2 tabelspoons Garlic and Red Chilli Chutney
1 teaspoon lemon juice
2 tablespoons chopped fresh coriander.
Method
Combine the puffed rice, onion, roasted Bengal gram, peanuts, potatoes, green ch
illies and half the sev in a deep bowl and toss well.
Add four crushed puris and mix. Add the salt to taste.
Add the three chutney as per your taste and mix well.
Add the lemon juice and mix. Garnish with the chopped fresh coriander and the re
maininig sev.
Serve immediately with remaining puris.

>>PANEER TIKKA
Ingrediants
400gm cottage cheese (paneer), cut into 2-inch cubes
2 medium green capsicums, cut into 2-inch pieces
2 medium tomatoes ,seeded and cut into 2-inch pieces
1 cup hung yogurt
4 tablespoon roasted gram flour
1 tablespoon red chilli powder
2 tablespoon red chilli paste
1/4 teaspoon turmeric powder
2 tablespoon Garam masala powder
1 teaspoon dried mango powder
Salt to taste
2 tablespoons mustard oil
1 teaspoon Chaat masala
Method
Preheat the oven to 180 C/350 F/Gas Mark 4.
Mix the yogurt, gram flour, red cjilli powder, red cilli paste, turmeric powder,
 garam masala powder, dreid mango powder, salt and mustard oil ina large bowl.
Add the cottage cheese cubes, mix lightly and set aside to marinate for an hour.
Thread the marinated cottage cheese cubes onto skewers alternating with capsicum
s and tomato pieces.
Place the skewers on a baking tray, place the tray in the preheated oven and coo
k till the masala is cooked and paneer cubes turn a dark golden brown. Sprinkle
chaat masala and serve hot.

>>RAWA UTTAPPAM
Ingerdiants
1 cup fine semolina (rawa/sooji)
1 cup yogurt
salt to taste
1/4 teaspoon soda bicarbonate1 medium onion,chopped
1 medium green capsicum chopped
Red chilly powder to taste
crushed roasted cumin seeds to taste
oil for shallow- frying
Method
Place the semolina in a bowl with the yogrut and salt.Mix well and set aside for
fifteen minutes. Add half a cup of water and soda bicarbonate and mix again.
Heat a non-stick tawa and pour a ladleful of batter in the center. Do not spread
the batter.Sprinkle the Onion,capsicum,red chilli powder and cumin seeds over t
he uttappam.Drizzle half a teaspoon of oil around the uttappam and cook on mediu
m heat.
When the underside is cooked,flip over and drizzle half a teaspoon of oil around
and cook the other side till done.
Serve hot.

MAIN DISHES
>>MATAR PANEER
Ingredients
1 cup shelled green peas (matar)
200 grams cottage cheese (paneer), cut into 1/2-inch cubes
2 tablespoon oil
1/4 teaspoon cumin seeds
2 large onions, chopped
1 tablespoon ginger - garlic Paste
2 green chillies,chopped
1/4 teaspoon turmeric powder
1 teaspoon red chilly powder
1 teaspoon coriander powder
2 large tomatoes,pureed
Salt to taste
1/4 teaspoon Garam Masala powder
1 tablespoon chopped fresh coriander
Method
Heat the oil in Non-stick pan and add the cumin seeds.When they begin to change
colour,add the onion and ginger-garlic paste.Saute till light brown.Add the gree
n chillies, turmeric powder,red chilli powder and and coriander powder and saute
for one minute.
Add the tomato puree,salt and one cup of water and cook for two minutes. Add the
green peas, mix well and cook for two minutes or till the peas and soft.
Carefully stir in the cottage cheese cubes and Garam Masala powder.
Serve hot garnished with the chopped fresh corianders.
>> VEGETABLE PULAO
Ingredients:
11/4 cups brown Basmati rice
2 medium carrot,diced
10-12 French beans,cut into 1-inch piece
1 small cauliflower,sepreted into small florets
6-7 button mushrooms, halved (optional)
1/4 cup green peas,balanced
2 teaspoons oil
1 bay leaf
2-3 cloves
1 teaspoon cumin seeds
1 inch cinnamon salt to taste
2 green chillies,slit
2 tablespoons chickpeas soaked and cooked
2 tablespoons chopped fresh coriander
Method
Soak the brown rice in five cups water for two hours. Drain and set aside.
Heat the oil in a deep non-stick pan. Add the bay leaf,cloves,cumin seeds and ci
nnamon and saute till fragrant.
Add the drained rice and salt and saute for one to two minutes. Add three cups o
f water, stir and bring to a boil. Add the carrots,French beans,cauliflower,mush
rooms and chillies. Mix well and bring to a boil again.
reduce the heat, cover and cook for thirty-five minutes.
Add the green peas and chickpeas and mix gently. Cover and cook until the chickp
eas are tender.
Garnish with the chopped fresh coriander and serve hot.

>>DAL KHICHDI
Ingredients:
1 1/2 cups split pigeon peas
(arhar dal/ toovar dal ) soaked
2 cups Basmati rice, cooked
1 teaspoon turmeric powder
Salt to taste
2 tablespoon ghee
2 tablespoons cumin seeds
15-20 gallic cloved finely chopped
1/4 teaspoon asafoetida.
1 teaspoon red chilly powder
1 teaspoon dried mango powder
1 tablespoon chopped fresh coriander.
Method
Drain and boil the pigeon peas with four cups of water turmeric powder and salt
till soft.
Heat the ghee in a non-stick pan, add the cumin seeds and saute till light brown
.
Add the garlic and saute till golden. Add the asafoetida and saute.
Add the boiled pigeon peas and enough water to get a pouring consistency and mix
well.
Add the red chilly powder, salt and dried mango powder and mix well and simmer f
or two to three minutes.
Add the Cooked rice and mix well. Add the chopped fresh coriander and mix well.
Serve hot.