Besan Ka Chilla

Besan  Ka  Chilla

Ingredients:

• Bengal gram flour/ kadalai mavu/besan -1 cup
• Onion -1 finely chopped
• Green chilli -1-2 finely chopped
• Coriander leaves finely chopped - 2 tbsp
• Turmeric powder - a pinch
• Cumin seeds/ jeera -1/2 tsp
• Salt to Taste 
• Cooking soda/ baking powder - 1/2 tsp
• Oil for preparing dosas

Procedure:
In a bowl, mix together, besan, onion, green chillies, coriander leaves, turmeric powder, jeera seeds, salt, cooking soda and needed water to make a batter. I added a little more than 1/2 cup of water. The batter should not be too thin nor too thick, so adjust water accordingly. Taste the batter to check for salt.
Heat a non stick tawa, when the tawa is well heated (check it by sprinkling water on the tawa), reduce the flame to medium and pour a ladle of batter and spread it in a circular motion. Drizzle a tsp of oil around the dosa.
When it is cooked, flip it over to the other side. Once the other side is cooked, remove from tawa and serve hot with any chutney of your choice.
Enjoy the Dish.

Veg Sandwich

Veg  Sandwich

Ingredients:

• 8 nos Bread Slices 
• 200 gms Amul Butter 
• 3 to 4 tablespoon Pudina Chutney 
• 1 finely sliced Cucumber
• 1 to 2 nos Carrots thinly sliced in round shape
• 2 nos Tomatoes finely sliced in to thin rounds shape
• 3 to 4 nos finely chopped fresh Green Chillies 
• 2 nos finely sliced Onion
• 2 tablespoon chopped fresh Coriander leaves
• Salt as per taste
• Pepper as per taste

Procedure:
Spread the Amul Butter over all the slices of sandwich bread.
    Then above butter layer spread 1 to 2 tablespoon of Pudina Chutney.
    Put around 2 to 3 cucumber slices and 3 to 4 thin carrot slices over it.
    After arranging the slices you need to keep one more bread slice on top of the salads
    Put 3 to 4 slices of tomatoes and 2 to 3 slices of sliced onion on top next bread slice.
    Add some finely chopped green chillies , salt and pepper as per your taste.
    Sprinkle the finely chopped fresh coriander leaves on top and add one more slice of bread on second layer of sandwich.
    Then you need to press well and cut it in to square pieces.
    Garnish it with some potato finger chips and serve the sandwiches along with pudina chutney and tomatoes ketchup.
Enjoy the Dish.

Prawn, Coriander and Pickled Lemon Moghlai Paratha

Prawn, Coriander and Pickled Lemon Moghlai Paratha

Ingredients:

• 450g de-veined prawn
• 30g ginger juice
• 35g chopped green chillies
• 40g chopped coriander
• 12 eggs
• 35g kobiraji lemon pickle
• salt and sugar to taste

Procedure:

At first chop the cleaned prawns and applied the ginger juice and refrigerated for 15 minutes. In a mixing bowl, the eggs are blended. Then, added the prawns and the rest of the ingredients and mixed them very well.
Now, to make a paratha, spread a portion of the prepared prawn and egg mixture, make an envelope fold. The eggs are applied wash to seal the filling. Next, heated a highly oiled non-stick pan. Grilled the paratha on low heat till the fillings is cooked. The outside crust would become golden and crispy. Now, serve it with potato bhaji, salad and mint tarmarind chutney.
Enjoy the Dish