Tomato Omelet

Ingredients:

3/4 cup besan

1/2 cup wheat flour(optional)

2 tbl rava

3/4 cup tomato (chopped)

1/2 cup onion (chopped)

1/2 tea cumin seeds

1/2 tea ginger (chopped)

1 tea chili powder or 2-3 green chilies (chopped)

1/2 tea coriander powder(optional)

1/2 tea cumin powder(optional)

4 strands coriander leaves (chopped)

1 pinch turmeric powder

Oil/ghee

Salt to taste

Method:

Mix all the ingredients except oil/ghee with water to get to dosa batter consistency.

Heat tava(nonstick), spread the batter into thin omelets. Drizzle some oil/ghee on top. Turn the omelet upside down and fry on other side.

Serve hot with tomato ketchup or green coriander chutney.

Momos

Ingredients:

2 cups flour

Salt to taste

Water

1/2 kg pork mince

1 large onion chopped very fine

8-10 cloves of garlic chopped very fine

3 tbsps soy sauce

1 tbsp chilli sauce

1 tsp freshly ground pepper

Salt to taste

3 tbsps oil

Method:

Mix the flour and salt to taste and add a little water at a time to make a stiff dough. Heat the oil in a pan and add onions fry till spluttering. Add the garlic till it to turn golden. Add the meat and brown. Add the soy and chilli sauces and mix well. Add the freshly ground pepper, salt to taste and cook till the pork is done. Divide the dough into equal-sized balls and roll into very thin circles.

Dab a tiny bit of water on the edges of the circle. Put 1 tbsp-full of pork in the centre of each circle. Fold the edges over the pork and pinch and twist to seal or fold the Momo in half  and pinch the edges shut. Place the Momos in a steaming dish and cook for 10-15 minutes. Serve piping hot with tomato achaar and Thukpa.

American Chop Suey

Ingredients:

3/4 cup boiled noodles

1 1/2 cups crispy fried noodles

2 cups shredded cabbage

1/2 cup onions (sliced)

1/2 cup bean sprouts

1/2 cup french beans, (cut parboiled)

1/2 cup carrot (sliced parboiled)

1 tsp chilli sauce

1 tbsp oil

salt to taste

For Sauce:

1/4 cup brown vinegar

1/4 cup sugar

3/4 cup water

2 tbsp cornflour

1 tbsp soy sauce

4 tbsp tomato ketchup

Method:

Combine all the ingredients for the sauce in a pan, mix well and bring to a boil. Cook until the sauce is thick. Keep aside. Heat the oil in another pan and add the vegetables. Stir fry over a high flame for 3 to 4 minutes. Add the prepared sauce, noodles, chilli sauce and salt and cook for a few minutes. Add half of the fried noodles and mix well. Serve hot, topped with the remaining fried noodles.

It is also called as American Chop Suey.

Bhakarwadi

Ingredients:

1 cup refined flour (maida)

1 tbsp rawa

2 tbsp oil

100g French beans,roughly chopped

100g Green peas

3 potatoes,boiled and mashed

1/4 tsp Black pepper powders

1 tsp Garam masala

2 tsp Ginger-green chilli paste

2 tbsp coriander leaves

5 tsp Coconut,scraped

Salt to taste

Method:

Knead the refined flour with rava, salt, 2 tbsp oil and sufficient water to a semi-soft dough. Cover with a damp cloth and set aside. Blanch the french beans and green peas separately till soft. Drain thoroughly and mash. Mash together the french beans, green peas, potatoes, salt, black pepper powder, garam masala powder, ginger-green chilli paste, coriander leaves and coconut. Divide the dough into four equal portions and roll out into thin chapattis. Spread the vegetable mixture evenly on all four chapattis. Roll them tightly into cylinders and cut the cylinders into 1/2" slices. Heat sufficient oil in a kadai and deep fry the bhakarwadis, on medium heat, till golden and crisp. Drain on absorbent paper. Ready to serve. 

Grilled Sandwich

Ingredients:

Brown bread - 8 slices

Cottage cheese (paneer) (100 grams) - 4 slices

Onion - 1 medium

Cucumber - 1 medium

Tomatoes - 2 medium

Green capsicum - 1 medium

Chaat masala - 1 teaspoon

Cheese (optional) - 4

Green mint and coriander chutney - 4 tablespoons

Tomato ketchup - 4 tablespoons

Salt to taste

Method:

Cut onion, cucumber, tomatoes into cut into round slices and capsicum into thin strips. Arrange paneer, onion, cucumber, tomato, capsicum slices on four bread slices. Sprinkle salt and chaat masala over them. Top with a cheese slice. Apply one tablespoon green chutney on each of the remaining four slices. Top it with one tablespoon of tomato ketchup. Place these slices over the cheese slices with the chutnied side facing down. Press lightly. Place the sandwich on the grill and grill till both sides are golden and have the grill marks. Serve hot. 

Chole

Ingredients:

2 medium onions,chopped

1 tablespoon grated fresh ginger

2 tablespoons chopped garlic

1 1/2 teaspoons cumin seeds

1 bay leaf

1/2 inch cinnamon stick

2 medium tomatoes , chopped

1 teaspoon ground coriander

1/2 teaspoon turmeric

salt to test 

1/4-1/2 teaspoon cayenne pepper

2 (15 ounce) cans garbanzo beans (chole), rinsed and drained

1/2-1 teaspoon garam masala

1 tablespoon fresh lemon juice

Method:

In large saucepan over medium heat, heat cumin seeds, bay leaf and cinnamon until very fragrant, swirling around to prevent burning. Add ginger and garlic, cooking until the smell of those fills the air, then add onions. Saute onions, stirring frequently, and adding drops of water to prevent sticking, until they are translucent. Add the tomatoes, coriander, turmeric, salt, and cayenne. Check for seasoning, adding more as you prefer. Bring to a boil. Add garbanzo beans (chole), cover, and reduce heat. Simmer on low for 10-15 minutes. Stir in garam masala and lemon juice just before serving. Garnish with a sprinkle of chopped cilantro (coriander) if you desire. Serve with rice, or Indian breads.

Vegetable Sandwich

Ingredients :

Sliced bread - 1 loaf

Butter - 100 gms

Mint chutney - 3 tbsp

Cucumber - 1

Carrots - 2

Tomatoes - 2

 Green chillies - 6

Onions - 2

Chopped coriander leaves - 2 tbsp

Salt, Pepper powder - As required.

Method :

Remove outer skin and cut the vegetables into thin slices. Mince green chillies and coriander leaves. Trim brown edge crusts of the bread slices with knife or scissors. Apply butter on one side of bread slices. Take one buttered bread slices. Spread little chutney on top of butter. Arrange sliced cucumber and carrots on that. Put one more buttered slice as second layer on top of vegetables. (Butter applied side should face up). Now arrange onions and tomatoes slices with minced chillies and coriander leaves. Sprinkle salt, pepper with a squeeze of lime on the vegetables. Top with third slice of bread (buttered side facing down). Press well and cut into four square pieces with sharp knife. Dot with tomato ketchup and serve immediately.

Vegetarian Tacos

Ingredients:

1 tablespoon olive oil

1 14-ounce package extra-firm tofu—drained, patted dry, and crumbled

1 1/2 teaspoons chili powder

kosher salt and black pepper

1 10-ounce package frozen corn (2 cups), thawed

1 5-ounce package baby spinach (about 6 loosely packed cups)

8 small flour tortillas, warmed

3/4 cup crumbled fresh goat cheese (3 ounces)

3/4 cup store-bought refrigerated salsa

Method:

Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes. Add the corn and cook, tossing, until heated through, about 2 minutes. Add the spinach and ¼ teaspoon each salt and pepper and toss until wilted. Fill the tortillas with the tofu mixture, goat cheese, and salsa.Serve hot vegetarian tacos. 

Mix Vegetable Soup

Ingredients:

1/2 cup carrots (chopped)

1/4 cup french beans (flas beans) (chopped)

1/2 cup peas (matar) (shelled)

1 1/2 cup tomato (tamatar) puree

1 tsp garlic (lasan) paste

1 tsp ginger (adrak) paste

2 tsp coriander leaves (dhania patta) (chopped)

3-4 tsp butter

3 glasses of water 

salt (namak) and pepper to taste

for garnishing : 

cheese granted

Method:

Melt butter, fry ginger and garlic paste, add tomato puree, carrots, French beans, peas and water. Pressure cook for 5-6 minutes. Add coriander leaves. Boil for 2-3 minutes. Garnish with cheese. 

Tip: If you want thick soup, then add 2 tsp of corn flour mixed in 1/2 cup milk.

Veg Kolhapuri

Ingredients:

1 medium carrot dies cut

1/2 cup cauliflower

1 potato dies cut

8 to 10 french beans

1/4 cup green peas

1 tea spoon ginger paste

1 tea spoon garlic paste

2 onions finely chopped

2 tomatoes finely chopped

3 table spoon oil

1/4 cup grated dry coconut

1/4 tea spoon fresh clove powder

1/2 tea spoon garam masala powder

1/2 tea spoon fennel seeds powder

1 small piece cinnamon

1/2 tea spoon cumin seeds 

8 to 10 black pepper 

1/4 tea spoon garam masala powder

 For garnishing:

1/4 cup coriander chopped leaves

Method:

Par boil carrots, potato, cauliflower, french beans and green peas. Keep aside. Grind ginger and garlic to a fine paste. Keep a side. Heat oil in a non stick pan, add coconut, cloves, black pepper, poppy seeds, coriander seeds and red chilies. fry for 2 minutes. Add 2 table spoons of chopped onion and cook for 2 minutes again. Let it cool at room temp. Grind to a paste.  Keep aside. In another pan again heat oil and add remaining onion and saute till light brown. Add ginger garlic paste and cook for 2 minutes or till the mixture is light brown. Add chopped tomatoes, chili powder, turmeric powder and masala paste. Add 1/2 cup water and cook for 2 minutes. Add par boiled vegetables and salt to taste. Cook for 5 to 6 minutes at low flame. At last sprinkle garam masala powder and mix well. Garnish with finely chopped coriander leaves. 

Hot and tempting Veg. Kolhapuri is ready to serve. Serve it with Indian bread like roti, naan, kulcha etc.