INGREDIENTS :-
Pani Puris
Tomatoes - 1
Onion - 1
Fine Sev - 1 cup
Salt
Mint chutney
Tamrind chutney
Cilantro
FOR RAGADA :-
Dry Peas - 1 1/2 cup
Turmeric powder - 1/4 tsp
Red chilli Powder - 1 tsp
Corriander Powder - 1 tsp
Onion - 1 cup
Garlic - 3 cloves
Garam masala - 1/4 tsp
Chaat Masala - 1/2 tsp
Ginger- 1 inch
Cilantro - 1/2 cup
Green Chillies - 2
METHOD :-
1. Soak peas overnightand boil it with little salt and keep aside.
2. Place remaining ragada ingredients in a blender with 1/2 cup of boiled peas and blend to a fine paste.
3. Add this paste to the peas and bring it to a boil and let it boil for 10 mins and add salt.
4. Take puris in a plate, flatten them by pressing down with the palm.
5. Pour 2 layes of ragada on top of the crushed puris.
6. Next pour 1 tsp of mint chutney and tamrind chutney.
7. Sprinkle chopped onions, tomatos, sev and cilantro.
Serve hot.
INGREDIENTS :-
Banana - 15
Ghee - 1 tbsp
Sugar - 1/4 cup
Almond - 2tsp
Cashew - 2tsp
METHOD :-
1. Heat ghee in a pan and add mashed banana and saute tiill it turns brown.
2. Now add sugar and saute till it turns black in a medium flame.
3. Add almond and cashew and mix well.
4. Greece the bowl with ghee and transfer the halwa to the bowl.
5. Let it cool down for atleast 2 hrs and then cut into pieces.
INGREDIENTS :-
Egg - 2
Peas - 1/2 cup
Carrot - 1/2 cup
Onion - 1 cup
Ginger Garlic paste - 1 tsp
Red chilli sauce - 1 tbsp
Soya sauce - 1 tbsp
Ketchep - 1 tsp
Oil - 2 tbsp
Pepper - 1/4 tsp
Salt to taste
Spring Onion - 1/4 cup
Cilantro to garnish
METHODS :-
1. Heat oil in a pan and add onions and saute till it turns transparent.
2. Add chilli sauce, soya sauce and ketchep and saute for 1 mins.
3. Now add ginger garlic paste and mixed vegetables(peas, carrot, beans) and saute for 5 mins.
4. Add rice and mix well and add some salt.
5. In a separate pan fry egg and add salt, pepper. cut it into small pieces (scrambled eggs).
6. Mix egg to the rice mixture and garnish with spring onion or cilantro.
Serve hot.
INGREDIENTS :-
Egg - 4
Onion - 1 cup
Tomato - 2 cup
Ginger Garlic paste - 1 tbsp
Oil - 1 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1/2 tsp
Garam masala - 1/2 tsp
Cilantro - 1/4 cup
Turmeric powder - 1/4 tsp
Salt to taste.
METHOD :-
1. Boil the egg and keep aside.
2. In a pan heat oil and add onion and saute till the onion are transparent in color.
3. Add ginger garlic paste, tomato and salt and saute till it becomes soft and starts separating oil.
4. Now add garam masala, chilli powder, turmeric powder and coriander powder and half a cup of water and
bring it to boil.
5. Cut the boiled egg into half and add it to masala.
6. Garnish with cilantro.
Serve with rice.
INGREDIENTS :-
Eggplant - 1Onion - 1 cup Tomato - 1 1/2 cup
Peas - 1 cup
Garlic - 2 finely chopped
Garlic - 5 pods
Green chilli - 2 finely chopped
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Cumin seeds - 1/4 tsp
salt, to taste
Oil - 1tbsp
Coriander leaves - 1/4 cup
METHOD :-
1. Make a whole or a small slit throughout in the eggplant and add garlic into the whole and roast it over direct flame, rotating it in between till eggplant gets cooked thoroughly and gets a charred coating on all sides.
Or you can prick its surface and roast it in oven or grill and broil the eggplant,till charred.
2. Let it cool down and then remove the skin.
3. Mash insides of the eggplant and keep aside.
4. Heat oil in a pan and saute cumin seeds, add ginger and green chillies, let them sizzle.
5. Then add onions and fry till brown.
6. Now add red chili powder, coriander powder , garam masala and turmeric powder and fry spices till fragrant.
7. Add tomatoes and cook till soft.
8. Finally, add mashed eggplant, peas, salt and cook for another 15 min in low flame.
9. Garnish with coriander leaves.
Serve hot with roti.
