Channa Batura(Chole Puri)

For Batura:
1/2 kg Maida flour
1/2 cup Milk
1/2 cup Curd
1/4 tsp Baking powder or Soda Bicarb
1 tsp Sugar
Oil for deep frying
Salt to taste
Method
Mix together all the above ingredients together. Knead them to make a dough. Keep them aside for 1 hour. Make small balls. Roll out and deep fry it in oil.

For Channa:
2 cups Channa soaked overnight
1 tsp mustard/jeera
2 Onion, chopped
2 Tomatoes, chopped
2 tsp Ginger Garlic paste
2 tsp Chole Masala powder
1 tsp corriander powder
2 tsp Chilli powder
1/4 tsp Turmeric powder
2 tsp Corriander leaves, finely chopped
Method
Soak the channa overnight.
Pressure cook till done.
Take a handful of channa and grind it.
Heat oil in kadai add onion and fry till it becomes golden brown, now add ginger garlic paste and saute till the raw smell goes off.Now add tomato and saute till it blends well. Add chilli powder, chole masala, turmaric powder, corrainder powder and boiled channa and grinded channa. Cook till gravy becomes thick. Garnish with corriander leaves.

Chocalate Frappe

Ingredients
1/3 cup sugar
2 tsp cocoa powder
2 cups lowfat milk
1/4 cup light chocolate syrup
1 teaspoon vanilla extract
2 containers (6 ounces) lowfat chocolate, vanilla or plain yogurt
4 ice cubes

Method

In a small saucepan mix sugar and cocoa powder. Add 1/2 cup milk, stir it over medium-low heat for 3 minutes.Pour this mixture into a blender.Add the remaining 1 1/2 cups milk, chocolate syrup, vanilla, yogurt and ice cubes.Pour into glasses and sprinkle with chocolate shavings or cocoa powder.Serve Chilled.

Rajma Gravy

Ingredients
1&1/2 cup Rajma
1 Onion, chopped
2 Tomatoes, chopped
1 tsp Ginger Garlic Paste
3 tsp Corriander Powder
1 tsp Chili Powder
1 tsp Garam Masala Powder
1/4 tsp Kasoori Methi
Oil
Salt

Method
Boil Rajma in a pressure cooker.

Heat oil in a kadai add onion fry till golden brown. Add ginger garlic paste and saute for 2 min. Add red chilli, corriander, garam masala powder and fry for few seconds. Now add chopped tomato and cook for few minutes. Add boiled rajma with little water, stir well and cook for 10 min in low flame.Finally add kasoori methi and simmer for 2 mins.Serve with chapathi and puri.

Thank u Vanisri

You are my first blogger friend. Thank you very much for passing me this award. My heartful thanks to you vani.

Potato Peas Carrot Gravy

Ingredients
4 Potatoes (medium sized)
2 Carrots
1 cup Green Peas
2 Onion
2 Tomatoes
1 tsp Ginger Garlic Paste
1 tsp Chilli Powder
1 tsp Garam Masala
1 tsp Chaat Masala
Oil
Salt

Method
Heat oil in kadai fry onion, tomato and grind it to make a fine paste.
Boil potatoes, carrots, green peas.

Heat oil in a kadai add the onion tomato paste, boiled vegetables, add the above all masala powders and little water, salt and mix it. Boil for 5 to 10 minutes. Garnish with corrainder leaves.
Serve with chappthi and puri.

Egg Kuruma

Ingredients
4 Eggs
2 Onion medium sized chopped
2 Tomatoes chopped
1 1/2 tsp Ginger Garlic paste
3 tsp Corriander Powder
1 tsp Chilly Powder
1/2 tsp Garam Masala
1/4 tsp Turmeric Powder
1 cup Grated Coconut
few Coriander Leaves
Salt
Oil

Method
Boil Eggs and remove shell. Cut into halves.
Grind coconut into a smooth paste.

Heat oil in a kadai add onion and fry till golden brown. Add ginger garlic paste and saute. Then add tomatoes and cook till soft. Add all the spice powders and coconut paste, salt, add little water and allow it to boil. After that add eggs and coriander leaves mix well and remove from fire. Serve with chapatti and poori.

Semiya(Vermicelli) Pakoda

Ingredients
1 cup Semiya/Vermicelli
1 Onion chopped
2 green Chillies
1 tsp Corn Flour
10 slightly Grated Cashews
Salt
Oil

Method
Boil 1 cup water and add vermicelli. After get cooked wash vemicelli in cold water and dry on a cloth. After gets drying add green chilly, cashews, onion, corn flour salt and mix well. Make small balls and deep fry it.

Potato Fried Rice

Ingredients

2 cups Boiled Potatoes
1 tsp Ginger Garlic paste
1 Onion chopped lengthwise
2 Green Chillies
2 Cups Boiled Rice
1 tsp Cumin Seeds
Salt

Method

Cut potatoes into small pieces. Roast in oil.

Heat oil in a kadai add chopped onion, green chilly fry till it becomes golden brown then add ginger garlic paste and saute for few min. Now add salt and rice and mix well. Now add roasted potatoes and mix well and remove from fire. A delicious lunch box recipe.

Vegetable Macroni

Ingredients
2 cup Boiled Macroni
1 tsp Oil
1/2 cup Boiled Corns(Splitted)
1 Onion chopped
1 Capsicum chopped
6 Garlic
1 Big tomato chopped
salt

Method
Heat oil in a kadai add onion, garlic and fry it. Add corn, capsicum, tomato and fry for few minutes. Last add salt and macroni and stir it. Serve with tomato ketchup. A very good lunch box recipe for children.

Vegetable Roti

Ingredients
1/2 cup Cabbage chopped
1 Capsicum chopped
1/2 cup Grated Carrot
1 Onion chopped
1 tsp Cumin powder
1 tsp Pepper powder
5 to 6 Chappathi
1 tsp Oil
Salt

Method
Heat Oil in a kadai add onion, capsicum and vegetables, cumin powder and pepper powder, salt. Saute for 5 to 10 min. Spread this on chappathi and roll it. Children those don't eat vegetables can be given like this to school as a lunch box.

Minty Tomato Drink

Ingredients
2 Tomatoes
10 Mint Leaves
1 tsp Lemon Juice
1/2 Cumin Powder
1 tsp Sugar

Method
Blend all the ingredients in a mixer, filter it and serve chilled. A very cool summer drink.