Green Onion Bhuji

Ingredients

• Bunches of green onions with leaves-4 small
• Eggs-4 small
• Chilli powder-1 teaspoon
• Turmeric powder-1/2 teaspoon
• Salt-as per taste
• Oil-for fry

Method
Clean the green onions and cut the onion bulbs from the green leaves. Chop the bulbs finely and Chop the leaves finely. Keep aside Take oil in a wide mouthed pan and sauté the chopped onion bulbs for some time till they become soft. Add the chopped leaves and mix well. Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft. After the leaves get cooked thoroughly, add chilli powder and turmeric powder. Mix well. Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Add salt Serve piping hot.

Bread roll

Ingredients:

Bread Slices-8
Potatoes (boiled and mashed)-3 big
Green chilies (chopped)-2
Red Chili powder-as per taste
Garam Masala powder-1/4th tsp
Coriander leaves finely chopped
Oil for frying
Black peeper powder-1/4 tsp
Amchoor-1/4 tsb

Preparation:
Add salt, chili powder, gram masala, green chilies and coriander leaves, amchoor, black peeper powder to the mashed potatoes, mix well, take water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. Repeat the same process for making more rolls. Heat oil in a pan and deep fry on medium heat till golden brown. Serve bread rolls hot with green chutney and tomato sauce.

Idli

Material:

• rice(heaped)- 4 cups
• split urud dhal-1/2 cup
• (heaped urud dhal-1 cup
• Salt as per taste.

Method

Cook the rice without adding water in the pressure cooker for 5 minutes. Then add lukewarm water to the rice and soak it for 4 hours. Just an hour before grinding, wash and soak the urad dal. First grind the urad dal in the mixie. Then grind the rice to a fine consistency. Not too fine as a paste of course. Mix the two and add the required salt. Mix thoroughly. The final batter should not be too thick or too watery. Allow the batter to ferment for at least 12 hours. Then prepare the idli in the usual manner and really soft idlis will be got. This is a very good way to prepare soft idlis by grinding in a mixie when one does not have the traditional stone grinder and also the parboiled rice.

Pannier Tomato

Contents:-
Tomato -50gm
Paneer- 100gm
Green chili-2/3
Lemon-1
Refined oil- 1 big spoon
Salt- ½ spoon
Garam masala-as per taste

Method:-

Cut the tomato slice. Put the oil in a pan and fry paneer until brown. Keep for in freeze. Make a paste of green chili, cumin seed, and lemon juice. Spray the light salt on the tomato slice. Serve them with paneer chat and you can put green chatni in it.

Idlli Sambhar

Ingredients:

• Rice-2 cups
• Urad Daal (white)- 1 cup
• Salt-1 1/2 tblsp
• Baking Soda- A pinch
• Oil-for greasing

Method

Pick, wash and soak the daal overnight or for 8 hours. Pick, wash and drain the rice. Grind it coarsely in a blender. Grind the daal into a smooth and forthy paste. Now mix the grinded rice and daal together into a batter. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting. Idlis are ready to be cooked when the batter is well fermented. Grease the idle holder or pan well and fill each of thm with 3/4th full of batter. Steam cook idlis on medium flame for about 10 minutes or until done. Use a butter knife to remove the idlis. Serve them with sambhar or chutney