SPICY ROASTED MAKHANA

Ingredients

• ▢ 2 cups Makhana 
• ▢ 2 tsp Oil 
• ▢ as needed Salt
• ▢ ¼ tsp Turmeric powder 
• ▢ ½ tsp Red chili powder adjust based on your spice level
• ▢ ½ tsp Chaat Masala 

  Instructions

  • Heat 1 tsp of oil in a wide pan and add the measured makhana / foxnut. Roast the makhana in low flame until aromatic and crunchy. It will take 7 to 10 minutes for the makhanas to completely roast.

    

    
    
  • Remove makhana in a plate. Add the turmeric powder, red chili powder and salt to the hot oil .

    

    
    
  • Add the roasted makhana.Toss well to combine. Turn off the flame and when the makhana is still warm, sprinkle the chaat masala if using.

    

    
    
  • Mix again and store in an airtight container when completely cool.Enjoy the crunchy makhana with tea or coffee.

    

    
    

Bread vada

INGREDIENTS

• 6 slice bread, white or brown6 slice bread, white or brown
• ¼ cup rava / semolina / suji, fine¼ cup rava / semolina / suji, fine
• ½ cup rice flour½ cup rice flour
• ¾ cup curd / yogurt¾ cup curd / yogurt
• 1 onion, finely chopped1 onion, finely chopped
• 1 tsp ginger paste1 tsp ginger paste
• 1 chilli, finely chopped1 chilli, finely chopped
• few curry leaves, choppedfew curry leaves, chopped
• 2 tbsp coriander, finely chopped2 tbsp coriander, finely chopped
• 1 tsp cumin1 tsp cumin
• ½ tsp salt½ tsp salt
• oil, for fryingoil, for frying

INSTRUCTIONS

• firstly, in a large bowl break 6 slices of Bread into small pieces.add ¼ cup rava, ½ cup rice flour, ¾ cup curd.also add 1 onion, 1 tsp ginger paste, 1 chilli, few curry leaves, 2 tbsp coriander, 1 tsp cumin and ½ tsp salt.squeeze and mix well.

  

  
  
• mix until a soft dough is formed. if the mixture is dry, you can add a tsp of more curd if it is sticky, break another bread slice. grease hand with oil and pinch a ball sized mixture.flatten slightly, and make a hole in the centre.

  

  
  
• deep fry in hot oil keeping the flame on medium.stir occasionally, until the vada turns golden brown and crisp.

  

  
  
• finally, drain off and enjoy bread  vada with ketchup.

  

  
  

Veg cutlet

Ingredients:

veggies for cutlet

• 2 cups potatoes cubed (2 large) 
• ½ cup green peas (frozen or fresh)
• 1 cup carrot cubed (1 large)
• ½ cup beans (6 to 8)
• 2 tablespoon coriander leaves chopped 

other ingredients

• salt 
• 1 green chilies (skip for kids)
• ½ teaspoon garam masala
• 6 tablespoon bread crumbs
• 4 tablespoons oil 

For crumb coating

• 2 tablespoon besan or gram flour or rice flour or corn flour
• ½ cup bread crumbs 

HOW TO MAKE THE RECIPE

Preparation for cutlet recipe

1. pressure cooked all the veggies together for 2 whistles on a medium heat with half cup water. 
   

   
2. Drain any excess moisture if left and use up in your soups.Add the boiled vegetables to a mixing bowl and mash them well. 
   

   
3. Next add bread crumbs or powdered poha,salt, garam masala and chilies as well to the veggies.
   

   
4. Mix everything well to make a non sticky dough. If needed, add more bread crumbs or powdered poha to make it non sticky.
   

   

How to make veg cutlet

• Then flatten them gently and make thick patties. Set aside the veg cutlets aside in a plate. 
  

  
• In another plate add ¼ cup bread crumbs or powdered poha for the crust. Set this aside.
  

  
• Add besan or rice flour to another small mixing bowl. Pour water just enough to make a slightly thin batter. 
  

  
• Arrange all the Cutlets plate, batter bowl & bread crumbs plate side by side. Next dip each vegetable cutlet in the batter on both the sides. 
  

  
• Then Place them on the bread crumbs. Gently coat them with the crumbs all over.
  

  
• Place them back on a plate aside for 5 to 10 minutes.
  

  
• Repeat the same steps of dipping them in the batter and then the crumbs for all the veg cutlets.Just before frying, gently shake them off in the plate to remove the excess crumbs.
  

  

Frying veg cutlet

• Lastly heat 1 tablespoon oil for shallow frying in a wide pan. When the oil turns hot, gently place the veg cutlet in the pan. 
  

  
• Fry them on both the sides until golden and crisp. Set aside and fry them in 2 batches using oil as needed.Serve veg cutlet with Tomato ketchup.
  

  

Karasev recipe

INGREDIENTS 

• 1 cup Besan or gram flour
• 3 tablespoons rice flour
• 2 tablespoons fried gram flour
• 1 ½ tablespoons hot oil
• 1 pinch cooking soda 
• ¾ teaspoon red chilli powder 
• 1 teaspoon garlic paste
• 1 to 1 ½ teaspoon ajwain 
• ½ teaspoon Salt (adjust to taste)
• water as needed to make dough
• Oil as needed

Preparation 

• Powder 2 tbsps of roasted gram in a mixer or spice jar. The powder must be fine.
  

  
• On a medium flame heat oil in a kadai for deep frying. While the oil heats, Place a sieve over a mixing bowl. Add besan, flour, soda and fried gram flour and sieve them together.
  

  
• Add red chili powder, ajwain, hing,salt, garlic paste and hot oil. Mix everything well. Pour water little by little and make a dough. It should not be sticky or too stiff.
  

  
• Sticky dough will make very oily karasev. Too stiff and crumbly dough will make hard karasev. If the dough turns sticky, just drizzle some dry flour and mix. If it turns too dry then just sprinkle little water and make mix it.Choose a murukku plate that has thick holes to make karasev. Grease the murukku mould and transfer half of the dough to it.
  

  
• Check if the oil is hot enough by dropping a small piece of dough in the oil. If it raises and doesn’t brown quickly the oil is hot enough & is right for deep frying.Hold the murukku maker with both your hands, 2 to 3 inches above the oil surface. Then press down gently in the oil. Squeeze them across the pan. When you see the sev is about 3 inches long, take a spoon and gently break them. Since the dough is very light, sev easily gets broken and falls off into the kadai.
  

  
• serve karasev as evening snack .
  

  

  
  

  
  

Bread Omelet sandwich

Ingredients:

• 2 slices bread brown 
• 1 egg large or 2 small eggs
• 1.5 tsps oil
• Salt as needed
• Pinch turmeric
• Crushed Pepper powder
• 2 tbsps onions chopped 
• 1 tbsp capsicum chopped
• 1 green chili chopped
• coriander leaves 

Method:

Preparation

1. Chop onion, chilies, coriander leaves and capsicum.
   

   
2. Break the egg to it. Discard the shell.Beat the egg.
   

   
3. Add the chopped onions, chilies, coriander, capsicum, salt, pepper powder and turmeric.Beat the mixture once more.
   

   
4. Add oil to a pan and heat it. Pour the beaten eggs and allow to cook until the base firms up.Flip it and fry until the egg is completely cooked.Flip it back and place your cheese slice on the omelette.
   

   
5. Place a bread slice on the tawa and place the omelette along with cheese.
   

   
6. Place another slice of bread and toast until the cheese melts. Cheese will melt very quickly under 2 minutes since the omelette is very hot.Bread omelet sandwich and serve hot or warm with a cup of tea.