Kakadiche Thalipeeth / Tavsoli ~ Cocumber Pancake

Kakadiche Thalipeeth / Tavsoli is mainly made in Konkan and Goa. Traditionaly rice flour+semolina is used for this thalipeeth. But here I used Bhajni/Roasted multi-grain flour. 
This type of thalipeeth / Tavsoli is made from big cucumber known as Tavas, Tavshe or Tavsal. This thalipeeth is made as sweet also. This big cucumber is available only in monsoon.

Tavas, Tavshe or Tavsal:

Ingredients:

• Cucumber, grated- approx 1 ½ cup from 1 cucumber
• Bhajni/Roasted multi-grain flour- approx 1 cup (as needed)
• Green chillies, chopped or crushed- 4 to 5
• Garlic- 5 to 6
• Cumin seeds- 1 tsp
• Fresh coriander, finely chopped- a handful
• Turmeric powder- ½ tsp
• Hing- ¼ tsp
• Sesame seeds- 1 tbsp (optional)
• Salt- to taste
• Oil for frying- as required

Method:

• Peel and grate cucumber. Squeeze grated cucumber. Do not throw this cucumber juice, use as needed.
• Griend green chillies, garlic, cumin seeds and coriander coarsaly. Do not use water for griending if possible.
• Combine bhajani flour, grated cucumber, coarsaly ground green masala, sesame seeds, turmeric powder, hing and salt. 
  
• Mix well. Do not use water for kneading, use cucumber juice as needed. Kned well. This is loose dough. Divide into 4-5 parts. 
  
• Drizzle little oil over griddle/tava. Take 1 part of dough and place it in the centre of the pan. Spread the dough into a circle using your fingers. The disc should be even and not too thick. 
  
• Place this tava on high flame. Spoon some oil along the sides of the dodak and center hole. Cover with a lid and turn the flame to medium. 
• Remove after a minute or when the top appears dry. Turn over and fry on the other side. 
• Serve hot with tomato ketchup or curd/yogert.

Tips:

• You can use rice flour+ fine semolina to make this thalipeeth.
• You can make sweet version of this thalipeeth. Use 2-3 tbsp jagerry and pinch of nutmeg powder. Omit chili, garlic, coriander leaves and cumin seeds. Use rice flour+semolina instead of bhajani flour.

Vegetable Cutlets

Vegetable Cutlet is simple, easy, delicious and healthy nutritious snack. Indian spices make this cutlet very tasty. 

Ingredients:

• Carrot, peeled and grated- 3 (1 cup)
• Beetroot, peeled and grated- 1 (1 cup)
• Green peas/matar- 1½ cup
• French beans- 100 gm (1 cup) 
• Cabbage- 250 gm (2 cups)
• Cauliflower- 150 gm (1 cup)
• Capsicum, finely chopped- 1 ( ½ cup)
• Potatoes, boiled- 3 med
• Ginger, chopped- 1 inch piece 
• Garlic- 8
• Green chilies- 2
• Fresh coriander leaves, chopped- a handful
• Garam masala- 2 tsp (I prefer Everest super garam masala)
• Red chili powder- 1 ½ tsp or to taste
• Chat masala- 1 tsp
• Salt- to taste
• Bread slices, crumbled- 5 to 6
• Fine Semolina (Rava)-  as required
• Oil- as required

Method:

• Boil potatoes and green peas. Peel and mash or grate potatoes. Remove water from boiled matar if any and mash. (I use microwave for this, because without water we can boil potatoes.)
• Crumb or grind bread slices in the grinder.
• Grind or crush ginger, garlic, chillies and coriander leaves without water.
• Peel, wash and grate carrots and beetroot.
• Wash and grate or finely chop cabbage, cauliflower and french beans. You can use food processor. 
• In microproof large sized bowl, put grated beetroot and microwave for 2 minutes on high.
• Put grated carrot in same bowl and microwave for 2 minutes on high.
• Put chopped beans in same bowl and microwave for 2 minutes on high.
• Put grated carrot in same bowl and microwave for 2 minutes on high.
• Put grated cabbage in same bowl and microwave for 2 minutes on high.
• Put chopped capsicum in same bowl and microwave for 1 minute on high.
• Put mashed potatoes and peas into this bowl.
• Add ginger-garlic-chilli paste/crush into this bowl.
• Add chili powder, garam masala, chat masala, salt and bread crumbs.
• Mix well and knead this dough. Divide into lemon sized balls. If you have difficulty then add more bread crumbs to give the dough some firmness.
• Shape them into flat patties. 
• Heat a pan, sprinkle oil. Coat each cutlet with rava and roast on the pan till crisp and golden brown. You can deep fry also and you can use dry bread crumbs for coating instead of rava.
• Serve hot with tomato ketchup and mint chutney. It can be used inside a burger bun as a patty.

Tips:

• If you don't have microwave oven, boil the vegetables in minimum water. Because if water content remain in boiled veggies, cutlet become soggy.
• You can use any vegetables which are available and your choice.
• Adjust spices as your taste.
• You can store this dough in deep freezer for 1 month. Keep in a airtight container.

Adai Dosa

Adai dosa is one of the most popular and healthy, protein rich South Indian breakfast recipe. Adai contains mix dals but this is different from 'Mix dal dosa'. In adai, mix dals use with rice. It comes out soft as well as crispy. 

हि  पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Thick rice or idly rice - 1½ cup
• Split bengal gram (chana dal)- ½ cup
• Split pigeon gram (toovar dal)- ¼ cup
• Split black gram (urad dal)- ¼ cup
• Split green gram (moong dal)- ¼ cup
• Split red lentil (masur dal)*- ¼ cup (optional)
• Fenugrrek seeds (methi dana)*- ½ tsp (optional) 
• Onion or shallots, chopped- 1 cup
• Coriander leaves, finely chopped- a handful
• Curry leaves, finely chopped- 2 tbsp or 2 sprigs
• Green chilli, finely chopped*- 2 tbsp (optional)
• Ginger, grated- 2 tbsp
• Fresh coconut, scrapped- 2 tbsp
• Asafetida (hing)- ¼ tsp
• Turmeric powder*- ¼ tsp (optional)
• Red chilies (Byadagi chilies)- 10 or Red chili powder- 2 to 3 tsp 
• Soda bi carb/baking soda- a pinch (optional)
• Salt - to taste
• Oil for frying- as required

Method:

• Wash and soak rice and all dal separately for minimum 5 hours or over night. Soak methi dana in dals.
• Grind red chillies with rice. Keep in a big bowl.
• Grind all dals coarsely with minimum required water.
• Mix ground rice and dals well and set aside for 2 to 5 hours. (or make immediately too.) But standing time yields better result.
• Just before making adai, add chopped onion, coriander, curry leaves, chili, ginger and scrapped coconut. 
• Also add turmeric powder, hing, salt and baking soda. Mix well by stirring. The batter should be thicker than idly dosa batter. So adjust water as needed. 
  
• Heat the tawa and spread little oil and spread one ladle full of batter. Make thick dosa than regular dosa. 
  
• Pour little oil around and drizzle over the adai. 
• Turn heat to medium. Close it with a lid and cook for a minute. Then flip the dosa and cook for a minute again.
• Serve hot with tomato chutney or coconut chutney or any type of chutney.  

Notes:

• This is not original recipe. I have added some additional ingredients to give my touch. Ingredients which I marked with *, these are extra ingredients. You may omit them. 
• If you are making dosa immediately after grinding then only use baking soda.
• Grind rice and dal separately. Grind dal coarsely. 
• You can make thin dosa from this batter. Make thin batter by adding some water.
• In case mistakenly batter became thin, add fine semolina (rava/suji). Rest the batter for min 1 hr after that.
• To make wholesome meal add some vegetables in a batter like carrot, cabbage, spring onion, capsicum, spinach, drumstick leaves or dill leaves.

Masala Oats Appe

Appe is the one of the popular dish in whole South India. They are known as different different names. 

I had bought big pack of masala oats. I was bored to eat. So I searched other way to finish it. I made Masala Oats Appe. They were tasty. You may make uttapa/pancake from this same batter.

Ingredients: 

• Masala oats- 2 cups
• Gram flour (besan)- 2 tbsp
• Curd- ½ cup (Curd should be sore.)
• Green chilies, finely chopped- 2 or as per like
• Onion, finely chopped- ½ cup
• Ginger, grated- 1 tsp
• Cumin seeds- ½ tsp
• Fresh coriander, finely chopped- ¼ cup
• Baking soda- a pinch
• Water- approx 1 cup
• Salt to taste (Masala oats contain salt,use thoughtfully.) 
• Oil- as required

Method: 

• Combine oats, besan, cumin seeds in a bowl. 
• Add chopped chili, ginger, onion and coriander.
• Beat curd and add curd in the mixture.
• Add water and mix well. The consistency is like Idali batter. 
• Add salt and baking soda. Mix well.
• Meanwhile heat the non-stick 'Appe' pan. Pour or spray  or brush little oil in the rounds.
• Pour the above mixture in the pan. Cover and fry/cook for 2-3 minutes.
• Flip over the other side and fry for another 1-2 minutes or until it will become golden brown.
• Serve hot with green chutney or tomato ketchup.

Appe patr/pan:

Sandwich with Sauteed Veggies

A tasty and long lasting sandwich, suitable for travelling. Usually sandwiches become soggy but these sandwiches stay well for long time.

Ingredients:

• Cabbage, shredded- 1 cup
• Green bell pepper/capsicum, julienne - ½ cup
• Baby Corns, julienne - ½ cup
• Carrot, julienne - ½ cup
• Onion, sliced- ½ cup
• Tomato, deseeded & sliced- 1
• Olives, sliced- 4 (optional)
• Garlic, minced- 1 tbsp
• Chili flakes- 1 tsp or to taste
• Mix herbs- 2 tsp
• Salt and pepper- to taste
• Olive oil- 2 tbsp
• Brown bread slices- 8
• Butter- as required
• Cheese cubes, grated- 2 (optional)
• Tomato ketchup- for serving

Method:

• Heat oil in a pan. Add carrot and baby corns, sauté for 2 minutes on medium heat. 
• Add capsicum, onion and cabbage, sauté for a minute on high flame. 
• Add garlic, olives, tomato and salt. Mix well and sauté again.
• Add oregano, chili flakes and black pepper. Mix well and switch off the gas. Do not overcook. Keep them crunchy. 
  
• Heat pan with little butter and toast the bread slices.
• Put some sauteed veggies and grated cheese on them. Keep other slices and make sandwiches. You can use sandwich maker for this.
• Serve hot with tomato ketchup. 

Tip:
You can add other vegetables which you like. You may add boiled and shredded chicken.

Egg Sandwich

Very easy, tasty, simple quick to made.

Ingredients:

• Brown bread slices- 8
• Eggs, hard boiled- 3
• Mayonnaise- 2 tbsp
• Dijon mustard or French mustard- ½ tsp (optional)
• Onion, finely chopped- ¼ cup
• Chili flakes- 1 tsp or to taste
• Black pepper- 1 tsp or to taste
• Salt- to taste
• Butter for toasting- as required (prefer to use garlic-herb butter for better taste)

Method:

• Peel the egg and chop them.
• Combine mayonnaise, dijon mustard, chili flakes, salt and pepper in a bowl. Mix well.
• Add chopped onion and chopped eggs. Mix well. Slightly crush with spoon.
• Toast the bread and make sandwiches. (or use sandwich maker)

Variations:

• You can add some chopped boiled potato.
• You can add some chopped any coloured bell pepper/capsicum.
• You can add some iceberg lettuce. 

Palak Paratha ~ Spinach Paratha

An easy and quick paratha recipe gives great taste and goodness of spinach. Spinach contains large amounts of fiber along with a lot of essential vitamins and minerals. 

Ingredients:

• Spinach puree- 1 cup
• Curd- 2 tbsp (optional)
• Whole wheat flour- 3 cups
• Green chili paste or crushed- 2 tsp (from 3-4 chilies)
• Coriander powder- 1 tsp
• Cumin powder- 1 tsp
• Carom seeds (ajwain,ova)- ½ tsp
• Sesame seeds- 2 tsp
• Asafetida (hing)- ¼ tsp
• Sugar- 1 tsp
• Salt- to taste
• Oil- as required

Method:

• Combine all the ingredients except curd, puree and oil in a big bowl or a plate.
• Add 2 tbsp of very hot oil (mohan) in this
• Add curd, palak puree and mix well. Add water little by little and knead to a soft dough.
• Divide the dough into small portions.
• Roll out each portion into a small circle's or desire shape. (Use plastic sheet/paper to roll. Using plastic paper, you can roll the paratha without using extra flour, hence when you are roasting paratha, it will required less oil this way.) 
• Heat a non-stick tava (griddle) and cook each paratha on both sides, using a little ghee, till brown spots appear on both the sides.
• Serve hot with fresh curds or pickle.

My daughter don't like spinach, but she eats paratha if I made some fantasy with this. So these triangle paratha for her. A tasty way to fill your children up with the essential minerals and keep them happy and healthy.

Palak/Spinach Puree- Wash and blanch spinach leaves. Blend with little water till smooth. You can store this puree in deep freezer for 2 weeks.


Notes: 

• You can add garlic in this paratha.
• You can blend blanched spinach leaves, green chili and garlic (if you are using) together. 

Apple Malpua ~ Eggless Apple Pancakes

This is healthy breakfast and very good option for tiffin.

Ingredients:

• Apples- 2 nos.
• Wheat flour- 1 cup
• Powdered/caster sugar- 4 tbsp or to tate
• Milk- approx ½ cup
• Cardamom powder- ¼ tsp (optional)
• Saffron- 2 pinches
• Baking powder- ¼ tsp
• Clarified butter (pure ghee)- as required

Method:

• Grate the apples with skin.
• Combine grated apple, wheat flour, powdered sugar, cardamom powder, saffron and mix well.
• Add milk gradually. Beat well the mixture to remove the lumps if any.
• Add baking powder and mix well.
• Heat the griddle or frying pan. Pour 2 tsp ghee and spread all over pan.
• Pour a ladle full of mixture. Spread circular with spoon and make thick & small pancakes.
• Fry till golden brown on both sides.
• Serve hot. You can pour some honey if you like.

Tiranga/Tricolour Sandwich

This sandwich represents our lovely National flag ~ Tiranga. Tiranga sandwich is healthy breakfast to celebrate our national festivals.

Ingredients:

• Bread- 6 slices
• Carrot, grated- ¼ cup
• Potato, boiled and mashed- ¼ cup
• Green cucumber, sliced- 1
• Chat masala- ½ tsp
• Pepper powder- ½ tsp 
• Mint chutney- 2 tbsp 
• Mayonnaise- 2 tbsp 
• Tomato ketchup- 2 tbsp 
• Salt- to taste
• Butter- as required 

Method:
For orange layer- put carrot in a bowl, add chat masala, salt & mix well.
For green layer- sprinkle salt & pepper on cucumber.
For white layer- put chopped boiled potato in a bowl, add white or black pepper powder, salt & mix well. You can add some grated cheese in it.

Assembling of sandwich-

• Cut the sides of the bread. Apply butter on one side of every slice. 
• Apply ketchup on one slice and then apply carrot mixture.
• Apply mint chutney on one slice and then lay on cucumber slices.
• Apply meyo on one slice and then apply potato mixture.
• Combine set of 3 slices as tiranga and then cut into half in triangular shape.

Hummus and Veggies Sandwich

Very tasty, healthy, refreshing and unusual sandwich recipe. Try it.....

Hummus:-

Ingredients:

• Chickpeas, boiled- 1 cup
• Extra virgin olive oil-  ¼ cup + 2 tbsp (add more if required for blending)
• Garlic- 5 small cloves (Indian size)
• Lemon juice- 1 tbsp 
• Red chili powder or cayenne pepper- 1 tsp or to taste
• Roasted cumin powder- 1 tsp
• Sesame seeds- 2 tbsp (or ¼ cup tahini)
• Salt- to taste

Method:

• Soak chickpeas for minimum 8 hours. Boil with salt. Cook till soft.
• Roast the sesame seeds.
• Grind sesame seeds into fine powder.
• Add cooked chickpeas, chili powder, cumin powder, garlic, salt, lemon juice, olive oil and garlic in the same grinder.
• Blend to a smooth paste.
• Pour this paste~hummus in the bowl. Dazzle some olive oil and sprinkle little chili powder and cumin powder. 

Ingredients for Sandwich:

• Brown bread slices-  as required
• Butter- as required
• Hummus- as required
• Cucumber- 2
• Tomato- 2 med
• Olives- 6
• Onion, sliced- 1 med
• Lettuce/salad leaves or tender spinach leaves- 8 or as required

Seasonings:-

• Red wine vinegar or Balsamic vinegar- 2 tsp (optional)
• Mint leaves, finely chopped- 10
• Chili flakes- to taste
• Lemon zest- ½ tsp
• Salt and Pepper- to taste

To assemble the sandwich:

• Toast the bread slices with little butter. But this is optional, no need to toast.
• Slice the cucumber, tomato, olives. Chop onion.
• Combine all veggies in the bowl. Add above mentioned seasonings and toss.
• Spread a nice thick layer of hummus on two slices of bread.
• Place lettuce leaves on one slice.
• Place a layer of tomato slices.
• Now place overlapping layer of cucumber slices. 
• Now place onion and olive slices.
• Cover with the other slice of bread which has hummus already spread on it. Cut in two or four triangles.
• You can also wrap this sandwich for work, school or picnic.

Purple Cabbage Paratha

Purple cabbage paratha is a nutritious and healthier way of making your little ones eat cabbage. This is a flavorful, colorful and fiber rich paratha.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.   

Ingredients: 

• Whole wheat flour- approx 3 cups 
• Purple cabbage, finely chopped or grated- 2 cups (1 small)
• Onion, finely chopped- 1 medium
• Turmeric powder- ¼ tsp 
• Asafetida (Hing)- ¼ tsp
• Coriander powder- 1 tsp
• Sesame seeds- 1 tsp
• Carom seeds (Ajwain), crushed- 1 ½  tsp
• Cumin seeds- 1 tsp 
• Ginger 2 " piece 
• Green chilli- 3 to 4 (adjust to your taste) 
• Fresh coriander, finely chopped- a handful 
• Salt to taste 
• Oil or butter- 2 tsp + as required to toast parathas 

Method: 

• Grind coarsely ginger, green chilli and cumin seeds without adding water.
• Combine cabbage, onion, crushed ginger-green chilli, coriander, turmeric, hing & salt in a bowl or thali. Mix well and crush with hands. Let it marinate for 5 minutes.
• Add wheat flour, sesame seeds, carom seeds and mix well. 
• Add 2 tsp hot oil (mohan). Knead into a soft pilable dough using water only if required. Add water little by little. Keep aside for 5 to 10 minutes. 
• Divide the dough into small portions. 
• Roll out each portion into a small circle's. Use plastic paper to roll. Using plastic paper, you can roll the paratha without using extra flour.  When you are roasting paratha, it will required less oil this way. 
• Heat a tava (griddle) and roast each paratha (circle) using a little oil, till it turns golden brown in colour on both the sides.
• Serve hot with tomato ketchup or curd or any Indian pickle. 

Tomato Omelette

Tomato omelette is a popular, healthy and delicious breakfast but served as snack also. It is referred to as an omelette because of its visual appearance, but actually contains no egg. The main ingredient is gram flour or besan.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  


Ingredients:

• Tomatoes, chopped- 4 large size
• Gram flour (Besan)- 1 cup 
• Rice flour- 2 tbsp
• Green chilies, chopped- 3
• Garlic cloves- 6
• Cumin powder- ½ tsp
• Asafoetida (hing)- ¼ tsp
• Turmeric powder- ½ tsp
• Red chilli powder- ¼ tsp
• Black pepper powder- ¼ tsp
• Salt to Taste
• Coriander leaves, finely chopped- ¼ cup
• Oil- as required
• Butter, Tomato ketchup, Mint chutney - as required, for serving
• Bread slice-6, for serving

Method:

• Blend together tomatoes, green chilies, garlic. No need to use water for blending. If needed, use minimun water.
• Pour this tomato juice in a bowl.
• Add both flours, hing, turmeric powder, chilii powder, chopped coriander leaves, pepper and salt in tomato juice. Mix well and bit for a while.
• Heat non stick tava (griddle) and sprinkle some oil & spread it evenly.
• Pour one big spoonful of batter over the tava by quickly spreading it to make an even round. Then pour some oil around edges, and on top. Cover for 2-3 minutes.
• Once the bottom is cooked, turn it over, and cook the top. Fry it till brown. Don’t burn it.
• Remove the edges of bread and spread butter.
• Serve hot with mint chutney and ketchup.

Corn Dosa

Enjoy this unusual crispy dosa in your breakfast...

Ingredients:

• Fresh corn kernels- 2 cups (from 4 corn cobs)
• Besan (bengal gram flour)- ¼ cup
• Fine rava- 2 tbsp
• Green chilli, crushed- 3 to 4
• Ginger, finely grated- ½ inch
• Fresh coriander leaves, finely chopped- ¼ cup
• Cumin powder- 1 tsp
• Turmeric powder- ¼ tsp
• Hing- ¼ tsp
• Salt- to taste
• Baking soda- a pinch
• Oil- as required for frying

Method:

• Blend the sweet corn kernels with little water in a mixer till smooth paste. 
• Combine the sweet corn mixture with all the remaining ingredients and mix well to make a batter of dropping consistency like dosa batter. Add some water as required.
• Rest this batter for 15-20 minutes.
• Heat a non-stick dosa pan and grease it using a little oil.
• Pour a spoonful of the batter on the pan and move the spoon in a circular motion to make round dosa.
• Smear a little oil around the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides.
• Repeat with the remaining batter to make more dosas.
• Serve hot dosas with mint chutney and tomato ketchup.

कॉर्न डोसा

साहित्य:

• मक्याचे दाणे- २ कप (४ कणसापासून)
• बेसन- पाव कप
• बारीक रवा-२ टेबलस्पून
• हिरवी मिरची, बारीक कुटून- ३ ते ४
• आले, बारीक किसून- अर्धा इंच
• कोथिंबीर, बारीक चिरून- पाव कप
• जिरेपूड - १ टिस्पून
• हळद - १/४ टिस्पून
• हिंग- १/४ टिस्पून
• मीठ- चवीनुसार 
• खायचा सोडा- चिमूटभर
• तेल-  तळण्यासाठी, आवश्यकतेनुसार 

कृती:

• थोडे पाणी घालून मक्याचे दाणे मिक्सरवर बारीक वाटून घ्यावेत.  
• मक्याच्या पेस्टमध्ये सर्व उर्वरित साहित्य एकत्र करा व चांगले ढवळा. जरुरीनुसार पाणी घालावे. मिश्रण डोसा पिठासारखे हवे. (थोडी आंबट चव हवी असल्यास पाण्याऐवजी ताक वापरावे.)  
• १५ ते २० मिनिटे मिश्रण तसेच राहू द्या. 
• नॉन-स्टिक डोसा पॅन गरम करा आणि थोडे तेल तव्याला लावा.  
• पॅनवर एक पळीभर मिश्रण घालावे आणि गोलाकर चमचा फिरवून त्याचा डोसा बनवावा. 
• डोश्याच्या कडेने थोडे तेल सोडावे आणि डोसा दोन्ही बाजूंनी हलका तपकिरी होईपर्यंत मध्यम आचेवर शिजू द्यावा.  अश्याप्रकारे सर्व उर्वरित डोसे करून घ्यावेत. 
• पुदिना चटणी आणि टोमॅटो केचपबरोबर गरम डोसा सर्व्ह करा. 

Veggie Mayo Grilled Sandwich

I make many types of sandwiches, but this is my favorite. Becoz it is easy and quick to making. 

Ingredients:

• Slice bread- 1 packet (you may use brown bread)
• Butter- as required

Filling: 

• Potatoes, boiled and peeled - 2 med. size
• Sweet corn kernels, boiled – ½ cup
• Carrots, grated or small cubed- ½ cup
• Onion, chopped- ½ cup
• Capsicum, chopped- ½ cup
• Iceberg lettuce or small tender cabbage, chopped- 1 cup
• Garlic, finely chopped- 1 tbsp
• Olive oil- 1 tsp (optional)
• Black pepper powder-2 tsp or more as your personal choice
• Eggless mayonnaise- 4 to 6 tbsp (less or more as your personal choice)
• Salt to taste

Method:

Combine all filling ingredients in the bowl & mix well. 

Place this stuffing in two slices. Apply the butter on upper sides of breads & grill it. Use sandwich maker or pan.

Serve hot with tomato ketchup. 

Without grilling, it tastes also better.

Tips:

• You can add other vegetables as your personal choice. Quantity of vegetables is also flexible.
• Lettuce is not available in the local market, use tender cabbage, not huge difference in the taste. 
• You can add some chilli flakes for spiciness. 

मेयो सँडविच
साहित्य:

• ब्रेड स्लाईस - १ पॅकेट (आपण ब्राऊन ब्रेड वापरू शकता)
• बटर/लोणी - आवश्यकतेनुसार 

सारण:

• बटाटे, उकडडून सोललेले - 2 मध्यम 
• स्वीट कॉर्नचे दाणे, उकडलेले - १/२  कप
• गाजर, किसुन  किंवा बारीक चिरून - १/२  कप
• कांदा, चिरून- १/२  कप
• सिमला मिरची, चिरून- १/२  कप
• आइसबर्ग लेट्युस किंव्हा ताजा छोटा कोबी, चिरून- १ कप
• लसूण, बारीक चिरून- १ टेस्पून
• ऑलिव्ह तेल- १ टिस्पून (ऐच्छिक)
• मिरपूड - 2 टिस्पून किंवा आपल्या आवडीनुसार 
• एगलेस मेयोनिझ - ६ टेबलस्पून किंवा आपल्या आवडीनुसार 
• मीठ- चवीनुसार 

कृती:

• एका वाडग्यामध्ये सारणाचे सर्व साहित्य एकत्र करा आणि चांगले मिक्स करा.
• दोन ब्रेड स्लाईसच्या मध्ये सारण भरून नोंस्तिक तव्यावर बटर सोडून खरपूस भाजा. किंव्हा सँडविच मेकर वापरा.
• टोमॅटो केचपबरोबर गरमागरम सर्व्ह करावे.

टीपा: 

• सँडविच टोस्ट केले (भाजले) नाही तरी चालेल, असे देखील चांगले लागते.
• आपण आपल्या वैयक्तिक आवडीनुसार इतर भाज्या घालु शकता किंव्हा वगळु शकता. भाज्या प्रमाण देखील लवचिक आहे.
• आइसबर्ग लेट्युस हा सहज उपलब्ध नाही. त्यामुळे कोबी वापरू शकता, चवीत फारसा फरक पडत नाही. 
• तिखट आवडत असेल तर चिली फ्लेक्स टाकु शकता.

Corn Paneer Toast

It's tempting.......

Ingredients:

• Corn kernels, boiled-  ½ cup
• Potato, boiled-  1 med.
• Paneer (cottage cheese), grated- ¼ cup
• Cheese, grated- ¼ cup (optional)
• Capsicum, finely chopped- ¼ cup
• Onion, finely chopped- ¼ cup
• Garlic crush- 1 tsp
• Oregano- 1 tsp
• Chilli flex- 1 tsp
• Salt and pepper- to taste
• Brown Bread slices- 8 
• Butter- as required, for shallow fry
•  

Method:

• Mash or grate potato and crush corns in food processor without water.
• Combine crushed corns, mashed potato, grated paneer, cheese, chopped onion, chopped capsicum, garlic, oregano, chilli flex, salt and pepper in the bowl. Mix well.
• Cut bread slices into triangle. Spread the above mixture on bread slices.
• Heat little butter in the pan, place the brad side first. Roast till become crisp. Flip over and roast other side. Apply some butter if needed.
• Serve hot with tomato ketchup.

Sprouted Mung Chaat (Sprouted Beans Indian Style Healthy Salad)

Sprouted mung beans provide a nutritious and protein rich base for this snack. Your stomach and your mind will be satisfied to have this guilt-free snack.

Serves: 4

Ingredients:

• Sprouted mung beans– 2 cups
• Onion, chopped  – 1 large
• Tomato, chopped – 2 medium
• Potato, boiled and small cubed- 1 (optional)
• Fresh coriander leaves, finely chopped- a handful
• Lime Juice – 1 tbsp or to taste
• Tamarind Chutney – 2 tbsp
• Mint chutney- 2 tbsp or some chopped mint leaves.
• Red chilli powder- 1 tsp or your personal like
• Rock salt or/and Black salt – to taste
• Chaat Masala – 2 tsp
• Fine Sev – for garnish (optional)
• Khakara- for serving (optional)

Method:

• Steam or microwave sprouted mung beans for 3 to 5 minutes or saute with little oil.
• Combine all ingredients in a bowl mix all of the above except the sev and khakara.
• Mix well and garnish with sev as a right before eating. Sprinkle some chat masala on it.
• Serve with Indian nachos, oh it's khakara.

Tips:

• To make it healthier – skip sev, it tastes great even without it.
• You may use raw sprouts if you like.
• You may use 1 tbsp of finely chopped raw mango or pomegranate seeds (anardana) or both. 
• You may use cucumber. 
• You may use this salad for sandwich filling.