Chilli paneer

Servings: 2

Ingredients:

Content	Quantity	Comment
Paneer	200 grams	Cubed
Tomato	1 small	Sliced and halved
Onion	1 small	Sliced
Oil	2 tbsp
Jeera	1 tsp
Capsicum	1 small	Quartered
Spring onions	2 tbsp
Coriander leaves	2-3 tbsp
Ginger garlic paste	1 tbsp
Green chilies	2 long	Slit
Green chili sauce / green chili paste	2 tbsp / 1 tbsp	If you don’t have both you can use 2 more green chilies
Tomato ketchup	1 tbsp

Method:

Heat oil in a pan. Add jeera. Once it starts popping, add green chilies, onion, ginger garlic paste, salt, and saute till transparent. Add tomatoes and cook till soft. Add capsicum and cook till 3/4 done. Let capsicum be a bit crunchy. Add green chili sauce/paste, tomato ketchup and mix well. Add spring onions, paneer and coriander leaves and mix well. Serve hot.

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Mango poha

Servings: 2 - 3

Ingredients:

Content	Quantity	Comment
Poha	2 cups	Washed and soaked
Onion	1 medium	Chopped
Raw mango	1 small	Grated
Salt	To taste
Sugar	1 tsp
Lime juice	½ tbsp	Or half a lime
Coconut	½ cup	Desiccated
Coriander leaves	2 tbsp
Curry leaves	1 sprig
Oil	2 tbsp
Mustard seeds	1 tsp
Jeera	1 tsp
Turmeric powder	¼ tsp
Channa dal	1 tsp
Green chilies	2 medium	Slit
Cashewnuts	8-10	Broken

Method:

Heat oil in a pan. Add mustard, once it starts popping, add jeera, channa dal, curry leaves, onions, cashewnuts, turmeric, salt, sugar and saute till onions turn translucent. Add raw mango and saute for a minute. Add the soaked poha and mix well. Add the coriander leaves, coconut, and lime juice and mix well. Turn off the heat. Serve hot. 

                           

Tip:

Soak poha only after you ready with all ingredients.

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Instant rava idli

Servings: 2 - 3

Ingredients:

Content	Quantity	Comment
Idli sooji / Idli rava	1 cup
Buttermilk	1 cup
Water	As required
Salt	To taste
Oil	1 tbsp + 1 tbsp	For tempering + for greasing
Channa dal	1 tbsp
Mustard seeds	1 tsp
Jeera seeds	1 tsp
Curry leaves	1 tbsp	Crushed or chopped
Eno fruit salt	½ tsp

Method:

Heat a tbsp of oil in a small pan. Add channa dal. Once it starts changing color, add mustard and jeera and chopped curry leaves. Remove from heat immediately and mix with idli sooji in a bowl. Add salt to taste and buttermilk and set it aside for 10 mins. The mixture would have thickened by now. Add some water bit by bit and get it to idli batter consistency. Heat water in idli cooker, grease the idli plates with oil / ghee. Mix the idli mixture with eno fruit salt just before pouring into the idli plates and pour into idli plates and steam it for 5-10 mins or until cooked. Check if the idli is cooked by poking a knife, if the knife comes out clean, the idli is cooked.

              

Serve hot with coconut chutney.

Note:

If the curry leaves are fresh, chop it finely and add it while tempering. If curry leaves are dry, crush and add directly to the idli sooji.

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Tomato rice / Tomato bath

Servings: 2

Ingredients:

Content	Quantity	Comment
Tomato	3 medium	Chopped
Onion	2 medium	Chopped
Ginger garlic paste	1 tbsp
Oil	2-3 tbsp
Mustard	1 tsp
Jeera	1 tsp
Curry leaves	1 sprig
Coriander leaves	2-3 tbsp
Kasuri methi / dried fenugreek leaves	1 tsp
Green chilies	2 medium	Slit
Jeera powder	1 tbsp
Coriander powder	1 tbsp
Garam masala	½ tbsp.	Optional
Chili powder	½ tbsp.
Water	For cooking
Turmeric	¼ tsp
Sugar	1 tbsp
Salt	To taste
Rice	1 cup	Washed and soaked in 1 cup water

Method:

Heat oil in a pan. Add mustard, jeera and curry leaves. Add the sliced onions, green chilies, ginger garlic paste and saute till onions are translucent. Add tomatoes, turmeric, a pinch of salt, kasuri methi and mix well. Cook covered till tomatoes are soft. Add jeera powder, coriander powder, chili powder, garam masala, salt and sugar and mix well. Cook covered till raw smell of the masalas are gone. Add the soaked rice along with water and 1 more cup of water, mix. Cook covered till rice is soft. Add coriander leaves and mix well. Be careful not to burn the rice.

                            

                           

Serve hot with curd, raita...

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