Potato Cutlet with Sago Crust

Ingredients
boiled potato medium - 3 to 4
roasted cumin powder - 1 tsp
red chilli powder and salt as per taste
few corriander and mint leaves
chaat masala to sprinkle
sabudana/sago soaked in water for 2 to 3 hours

Method
Grate boil potato add cumin powder, red chilli powder and salt and corriander and mint leaves. Mix well and make small flat round balls. Coat it with sago and shallow fry in oil. Remove and sprinkle chaat masala on top and serve with tomato ketchup.

Egg and Veg Appam

Ingredients

eggs - 3
bread - 2 slice
onion - 1 medium
capsicum - 1 small
carrot - 1
green chilli chopped - as per taste
ginger - 1 inch grated
roasted cumin powder - 1 tsp
salt as per taste
can add cheese - optional
few corriander leaves


Method

Finely chop onion, capsicum, green chillies. Grate carrot and ginger and finely chop corriander leaves. Make small pieces of bread.
In a bowl break eggs, add cumin powder and salt and mix it well and then add rest of the ingredients and mix well.  Egg and bread will help to bind the mixture.
Take a appam mould and pour little oil in all moulds. Pour half spoon of these mixture in the mould and cook on a medium flame. Turn other side and cook well.
Serve hot with green chutney or ketchup.

Aloo Methi Paratha

Ingredients
wheat flour dough for making paratha

for the stuffing
fenugreek leaves - 1 bunch chopped
potato - 4 medium boiled and mashed
ginger green chilli paste - 1 tsp
cumin seed - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
amchur powder/lemon juice - 1 tsp
salt as per taste

Method
Heat little oil in a pan add cumin seeds, when it splutters add ginger green chilli paste and saute for few seconds. Add chopped fenugreek leaves and mix well and let it cook. when it is cooked add boiled and mashed potato, cumin seed powder, turmeric powder, amchur powder and salt and mix well. Cook for a minute and let it cool down.
Take one small ball of wheat flour dough and roll it into small circle. Place one tablespoon of stuffing in the centre and cover it. Again dust it with little flour and roll it gently.
Heat tava or flat pan. Put some ghee and then this paratha. Cook on a medium flame till done on both the sides. Serve with pickle or yoghurt.

Egg Pasta Recipe

Ingredients
pasta - 250 gm boiled
carrot - 1
red, yellow and green pepper each half
onion - 1 big
hakka noodle masala
eggs - 3
salt as per taste

Method
Boil pasta in water, drain water and keep aside.
In a pan heat oil, add onion and cook till soft then add all chopped vegetables, hakka noodle masala and cook for few minutes on a high flame. Lower the flame add egg and scramble it till done. Add salt. Mix well. Add cooked pasta , mix well and serve hot.

Papad Roll

Ingredients
masala papad
onion - 1
potato - 1
paneer - 100 gm
turmeric powder  1/4 tsp
red chilli powder and salt as per taste
roasted cumin powder
chaat masala - 1 tsp
few chopped corriander leaves

Method
Boil and mash potato. Heat oil in a pan add onion and cook till translucent. Add mashed potato, paneer, turmeric powder, red chilli powder, roasted cumin powder, chaat masala, corriander leaves and salt and cook on a slow flame for few minutes. Remove from flame and let it cool down.
Take papad, dip in water, remove it and put one tablespoon of the stuffine. Fold it and deep fry in oil. Serve hot with ketchup.

Vangyache Bharit (Smoked Eggplant Recipe)

Ingredients
eggplant - 5 to 6
onion - 1 big
coarsely crushed garlic - 6
green chilli- 3
goda masala - 1 tsp
mustard seed - 1 tsp
cumin seed - 1 tsp
few curry leaves
few corriander leaves
salt as per taste

Method
First roast eggplant in oven or gas stove.  Remove the skin and mash it.
Heat oil in a pan and add mustard and cumin seeds. when it starts to splutter add onon and crushed garlic, green chilli and curry leaves and cook till soft.
Add mashed eggplant, goda masala/garam masala and salt and cook for few minutes. Garnish with corriander leaves and serve hot with roti or bhakri.

Dudhi Rabdi (bottle gourd rabdi)

Ingredients
bottle gourd - 1/2 kg
milk - 1/2 cup
condensed milk - 3/4 cup
cardamom powder/rose essence
chopped almonds and pistachio and raisins


Method
Heat ghee in a pan and add chopped almonds, pistachio and raisins and fry for few seconds. Remove and keep aside and in the same pan add grated dudhi/bottle gourd, condensed milk, milk and cook till it becomes thick. Add cardamom powder. When done remove in a bowl and garnish with fried nuts.