Broccoli Cheese Salad

Ingredients:

• 1 bunch broccoli, chopped and boiled
• 1/4 cup potato, cubed and boiled
• 1/4 cup carrot,cubed and boiled
• 1/3 cup mozarella cheese,shredded
• 1/2 cup yogurt
• 1/4 cup white sauce
• 2 tbls olive oil for dressing

Method:
In a large bowl combine the broccoli, potato,carrot,and mozarella cheese. Combine the remaining ingredients: yogurt,white sauce and olive oil for the dressing.Add the dressing to the vegetable mixture and stir until combined.Refrigerate salad until ready to serve.

Channa Bhatura (Chole Bhature)

INGREDIENTS

For Bhaturas:

• 2 cup wheat flour
• 1 cup refined flour (maida)
• 1 egg
• 1 tbsp sugar
• 7 to 8 tbsp plain curd
• 1 tbsp dry active yeast
• 1/2 cup warm water Or as required
• 1 tbsp oil
• Salt to taste
• Oil for frying

METHOD:

Instructions

1.Take half cup of warm water the water should be warm enough to dip your fingers.Now add yeast to it along with sugar. Give a nice stir and cover with a lid. Place it in a warm and humid place for 7 to 8 mind. 

2. Once the yeast gets nice frothy and bubbly it's ready to use.Sieve both flour and salt keep aside. Add the activated yeast to the sifted flour. 

3.Knead with your fingers it will appear like crumbs.Now add curd and knead into a soft and smooth dough. Add little warm water if required. the dough shouldn't be too dry Or too sticky. Knead for 10 to 15 mins lastly add 1 tbsp oil. Shape into an oval shape.Place into a greased vessel with a damp cloth Or cling film over it. Keep in a warm Or humid place for an hour Or until it doubles it size.

4.Now again knead for 2 mins and shape into small balls about 2 inch size. Again keep for an hour to rise. Sometimes due to cold Or rainy climate your dough might take a longer time to rise up.

5.Dust some flour on your working surface. Now roll the risen balls with a roller. Shape them into round shape Or oval shape as you make rotis but keep the thickness slightly thicker than Rotis (Indian Bread). You can roll them into round shape or even triangular shape looks great. 

6.Now take a deep frying pan add oil.Now gently place Bhatures and fry one by one. Keep the gas on medium heat. Give some pressure with the back of spoon while frying Bhaturas. Fry from both sides and it should be light golden brown. Please don’t burn them.

7.Place the fried Bhaturas on paper napkin to remove excess oil. Bhaturas taste great once hot so fry them just before eating. Serve with channa masala with hot Bhatures along some salad or raita.

For Channa Masala:

• 2 cups Chickpeas/Vella kadala 
• 1 onion (medium, finely chopped)
• 2 big Tomatoes (finely chopped)
• 1 tbls Minced ginger and garlic
• 2 Green chillies chopped
• 1/4 tsp Turmeric Powder 
• 1tbls Red chilly powder
• 2tbls Coriander powder
• 1 tsp Garama masala powder
• 3/4 tsp Kasoori Methi
• Black salt to taste
• Corainder leaves to garnish
• Oil

METHOD:


1. Wash the chickpeas thoroughly and soak it overnight in a water.
2. Pressure cook it with enough water and salt until 3 whistles; Strain and keep aside.
3. Take 3 tbsp of the cooked chick peas and mash them to make a rough paste. (Note : T
his process will make the gravy thick)
4. Heat oil in a pan,add the chopped onions and saute untill it turns to translucent.
5. Reduce the flame to medium,add the minced ginger and garlic,green chilles and fry until the raw smell disappears. 
6. Add the chilly powder,mango powder,coriander powder,turmeric powder and combine well.
7. Add the chopped tomato and cook unitll its turns to mushy.
8. Add the cooked chickpeas and the pasted chickpeas; add some water and adjust the salt if necessary.
9. Add garam masala,kasoori methi,black salt and combine well; Cook closed for another 15 minutes.

10. Garnish with coriander leaves. Serve with Batura,or with any Indian Bread and enjoy!!!

Falafel

 INGREDIENTS

• 1 cup dried chickpeas
• 1/2 large onion, roughly chopped (about 1 cup)
• 1/2 cup finely chopped fresh mint leaves
• 1/2 cup finely chopped fresh coriander leaves
• 1 teaspoon salt
• 1 teaspoon black pepper powder
• 4 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon baking powder
• 2 tablespoons chickpea flour
• Oil for frying

PREPARATION

Put the chickpeas in a large bowl and add enough cold water to cover them. Let soak overnight, then drain.Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade.

 Add the mint,coriander, salt,  pepper powder, garlic,cumin and onion. Process until blended but not pureed.

Sprinkle in the baking powder and 2 tablespoons of the flour, and pulse. 

Turn into a bowl and refrigerate, covered, for several hours.

Take small portion and shape them into ball.

Fry them in oil till golden, drain them.

Serve with tahini dip or garlic paste or mayonise.

Veg Spring Roll

 INGREDIENTS

• 10-12 Spring Roll Wrappers
• 4-5 Spring Onions, finely chopped
• 3/4 Cup Cabbage, grated
• 1/2 Cup Carrots, grated
• 1/2 Cup Capsicum, thinly sliced
• 3-4 Cloves of Garlic, minced
• 1 Inch Piece of Ginger, grated
• 1 Teaspoon Black Pepper Powder
• 1 Teaspoon Salt, as per taste
• 2 Tablespoon Plain Flour / All Purpose Flour
• Oil for Frying

METHOD

Heat 2 tablespoons oil in a pan. Add finely chopped spring onions whites.
Add ginger-garlic paste and stir for a couple of minutes till they start to brown slightly.
Add all the vegetables to the pan. Stir fry the vegetables on high flame for 3-4 minutes. Do not overcook them so that they retain a slight crunch.
When the vegetables are cooked add Salt, Black Pepper Powder, Soy Sauce and Vinegar. Be careful while adding the Salt since Soy Sauce already contains some Salt in it.
Mix everything well and cook for a couple of minutes. Let the mixture sit and cool down for some time before handling it.
Mix 1 part Plain Flour / All Purpose Flour with 2 parts of water and make a thick paste. This paste will be used for sealing the Spring Rolls. You can also use it to fix any tears in your wrappers.
Gently separate a Spring Roll wrapper and spread it out on a flat working area.

Take a small handful of the filling and place it diagonally on one corner of the wrapper.

Start rolling the wrapper gently but tightly from one end till you reach midway.

Spread the paste we prepared earlier on the edges of the wrapper.
Then gently fold in one end of the wrapper inside.
Add a little more paste if needed and fold the other side in as well.
Roll the wrapper the rest of the way and seal the ends by applying the paste and pressing gently.
Finish rolling the rest of the spring rolls in the same way.
Deep fry these Spring Rolls on medium heat for 2-3 minutes till they turn golden brown and crispy. Serve them piping hot with Tomato Ketchup.