Bread Idli

Ingredients:

• 4-5 bread slices
• 2-3 potatoes (boiled and mashed)
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 tsp garam masala
• 1 tsp red chilli powder
• A pinch of turmeric powder
• A pinch of asafoetida
• Salt
• Oil

For Masala Curd:

• ½ cup curd
• ½ tsp red chilli powder
• ½ tsp cumin powder
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• Salt
• Oil

Method:

1. Cut the bread slices in a round shape. (A bowl with sharp edges can be used)
2. Heat appx 2 tsp oil in the pan and add mustard seeds, cumin seeds and asafoetida.
3. Add mashed potatoes, garam masala, red chilli powder, turmeric powder and salt to the pan and sauté for 1-2 min.
4. Separately, add cumin powder, salt and red chilli powder to the curd.
5. Heat some oil and add mustard seeds and cumin seeds to it. Once heated, pour it in the curd. Mix it evenly.
6. Spread the potato masala on one side of the bread slices and shallow fry them on tava, with the potato masala side facing the tava.
7. On the top of the bread slices, spread the masala curd we have made. When the bottom side fries properly, remove the slices from the tava. (Note: The slices need not be reversed on the tava.)
8. Sprinkle chilli flakes or dry coconut garlic chutney on the top.

Tofu Mushroom Masala

Ingredients:

• 6-7 Button mushrooms (cut into quarters)
• 100 gm Tofu (cut in to even pieces)
• 2 grated onions
• 1 large tomato
• 2 tsp Ginger garlic paste
• 1½ tsp red chili powder
• 1½ tbsp fresh cream
• 1 tsp coriander cumin powder
• 1tsp garam masala, pinch of turmeric powder
• 1 tsp kasuri methi
• 1 tbsp oil
• Fresh coriander leaves chopped
• 1 tsp sugar
• Salt

Method:

1. First microwave the tomato for 2 min. Let it cool. Now peel it & make its puree.
2. In another microwave safe bowl add oil, grated onions and microwave on high for 2-3 min.
3. Add ginger garlic paste and tomato puree to this mixture and microwave on high for 1 min.
4. Add mushrooms, garam masala, red chili powder, coriander cumin powder, kasuri methi, turmeric powder, salt and sugar and microwave for another 1 min.
5. Finally add the tofu & cream and microwave it for 2-3 min.

Chana Rajma chaat

Ingredients:

• 1 cup Desi Chana (Grams) & Rajma (Kidney beans)
• 1-2 potatoes (boiled & mashed)
• ½ cup grated beetroot or carrot (optional)
• 2-3 green chilies
• 1 tbsp coriander leaves chopped
• 1 tsp garam masala
• 2 tsp chaat masala
• 1 cup curd
• 1½ tbsp Sugar
• Salt
• Cumin powder
• 1 tsp red chili powder

Method:

1. Soak the chana & rajma overnight (or for 3-4 hours) in luke warm water. Then cook them in pressure cooker.
2. After they are cooked, mash them slightly and mix mashed potatoes, green chilies, coriander leaves, garam masala, chaat masala and salt. Grated beetroot or carrot can also be added.
3. Make medium-sized cutlets from this dough. Shallow fry these cutlets on both sides using oil.
4. Add sugar, chaat masala, salt, cumin powder & red chili powder to the curd and mix them properly.
5. Serve these piping hot cutlets with curd.
6. Can also be served with tamarind or coriander chutney.

Beet-Carrot Uttapam

Ingredients:

For the batter:

• 3 cup rice + 1 cup Urad dal (Or 1 kg readymade Idli uttapam batter can be used)
• 1½ tsp soda
• Salt

For the Topping :

• 1 beetroot grated
• 1 carrot grated
• 1 large tomato finely chopped
• 1 tsp garam masala
• 1 green chili finely chopped
• 1 tsp chat masala
• 1 tbsp oil
• ½ tsp cumin seeds
• Salt to taste

Method:

1. Soak the rice & urad dal over night. Next morning grind it in mixer with little water to make a soft batter. Add salt and keep it aside till evening. At the time of making uttapam add soda in it. Add the water if required for uttapam consistency.
2. (OR You can also use the readymade batter of Idli & Uttapam. Even here, you will need to add salt and soda.)
3. In a pan heat the oil & add cumin seeds, grated beetroot and carrot and cook it for some time.
4. Now add the garam masala, green chili, chat masala and salt. Mix it properly.
5. Separately, mix some salt and chat masala in the chopped tomato.
6. Now in the nonstick tava take the batter & spread it a little. Put the toppings of beetroot & carrot & also put some tomato on the top. Put some oil around the Uttapam and cook it on both the sides.
7. Serve hot with Sambhar, coconut chutney, garlic peanut chutney.

Bread Pizza

Ingredients:

• 4-5 Bread slices
• 1 small tomato finely chopped
• ½ Onion finely chopped
• 2 tbsp thick cream (home-made malai can also be used)
• 1 green chili finely chopped
• 2 tsp suji rawa
• Salt
• Pinch of turmeric powder

Method:

1. In a bowl mix cream, onion, tomato, salt, turmeric powder, chili & rawa properly.
2. Spread it on bread slices evenly.
3. Now arrange the slices on a grill and put it in microwave (or oven) on convection mode. Preheat the oven for 4-5 min after putting the slices in it.
4. After this, put it on grill mode for 3 min.
5. Remove it from the oven when it gets crisp.
6. Serve it with tomato ketchup.

Layered Veg Mushroom Biryani

Ingredients:
· 1 cup rice
· 1 cup cauliflower florets
· 1 cup chopped fresh beans
· 1 cup chopped carrots
· 2 medium chopped capsicums
· ½ cup green peas and corn
· 1 large tomato – finely chopped
· 6-7 cloves of garlic
· 2 green chilies
· Ginger – approximate 1 inch piece
· 1 onion – sliced
· 7-8 button mushrooms – washed and cut into quarters
· 1 tsp Garam Masala
· 1 tsp Biryani Masala
· ½ tsp Red chilli powder
· 1 tsp Coriander and Cumin powder
· 1 tsp Cumin seeds
· 3 tbsp desi ghee
· A pinch of Clove powder
· A pinch of cinnamon powder
· ½ tsp Cardamom powder
· Fresh coriander leaves
· Turmeric powder
· Roasted Cashew nuts
· 1 tbsp milk
· A pinch of saffron

Method:
1) In a microwave proof rice cooker, mix rice with double water, salt, pinch of clove & cinnamon powder, turmeric powder, 1 tbsp ghee and ½ tsp cumin seeds. Microwave it for 8 minutes and let it stand for 6 min.
2) In another microwave proof bowl, mix all the vegetables and cook it on high power with a lid for 5 min. Take care not to overcook it.
3) In a bowl, mix 2 tbs ghee, cumin seeds and microwave it for 40 seconds.
* Add sliced onions and microwave further for 2 min.
* Add paste of garlic, green chilies and ginger and cook it further for 1 min.
* Add tomato and mushroom and further cook it for 3 min.
* Now add garam masala, biryani masala, red chilli powder, coriander powder, turmeric powder, salt and all the cooked vegetables. Stir properly and microwave it for another 2 min.

4) Add some fresh coriander leaves.
5) Finally spread half of the portion of rice in a serving bowl. Make a second layer of vegetables and finally put the balance rice as the top layer.
6) Pour saffron milk on the top.
7) Garnish it with mint leaves and coriander leaves.
8) Serve it with raita or curd.