All That I Need…

Ingredients

4 slices bread

2 medium potatoes

1 cup bread crumbs

green chilies

coriander leaves

salt to taste

 For Garnishing

green chutney

sweet chutney

sev

onion and coriander leaves

 Method

Boil and mash the potatoes.

Mix the bread crumbs green chillies, coriander leaves and salt.

Make into a dough and divide into 4 portions. Spread each portion on each side of

the bread and deep fry until golden brown.

Spread Tamarind Chutney and Green Chutney on each slice.

Cut into cubes.

Serve garnished with Onion, Coriander and Sev.

Ingredients

4-5slices Bread with its edges cut 

2 Potato – cooked and mashed

Salt – to taste

2-3 Green chili – cut into pieces

1/2 cup Grated cheese

Coriander leaves  a little

2 tablespoon Sooji or Maida 

Bread crumbs – as required

Method

Soak bread slices, quickly take it out and squeeze the water.

Mix the grated cheese, green chilies, add required salt, potatoes, bread, and make a dough.

Make small balls and flatten them in the shape of your choice, dip it in the sooji or maida powder mixture (made with water), and then in the bread crumbs and deep fry them in well heated

oil.

Ingredients

500 gms. tomatoes ripe

2 tbsp. sugar

2 1/2 cups water

1 bay leaf (currypatta)

1/4 tsp. cinnamon-clove powder

1/4 tsp. red chili powder

1/4 tsp. cumin powder

1 tsp. butter

1/2 tbsp. plain flour

1 clove garlic

Method

Pressure cooks the tomatoes (about 2 whistles suffice).

Blend till smooth. Strain to remove seeds and peels.

Heat butter in a pan, add the bay leaf, garlic (whole) and fry for a few seconds.

Add tomato puree. Stir. Dissolve the flour in a little water till smooth.

Add the flour paste, stirring continuously, bring to a boil.

Add the seasoning, salt and sugar.

Simmer for 5-7 minutes.

Serve hot with bread chunks, a swirl of fresh cream, and pepper.

Ingredients

1 floret cauliflower

2 leaves of cabbage

1 small carrot peeled

1 corn cob boiled

1 onion

1 tiny sprig spring onion

1 sprig mint leaves chopped fine

1 tsp. coriander chopped fine

1 tsp. soya sauce

1 small dry red chili crushed

Salt to taste

½ tsp ajeenomoto

Pepper to taste

2 tsp. corn flour

1/2 tbsp. butter

3 cups water

Method

Chop vegetables very fine. Remove kernel of corn.

Heat butter to melt in a heavy pan. Add vegetables and stir fry till tender.

Add 3 cups water, bring to a boil. Make paste of corn flour in 1/4 cup water.

Add to soup, stirring continuously till it reboils. Add soya sauce, chilli, salt, pepper, ajeenomoto, coriander, and mint.

Stir and simmer till soup thickens. Serve hot with chilies in vinegar and garlic sauce.

Ingredients

2 onions chopped in thin slices

1 small capsicum finely chopped

1 tsp. spring onion green finely chopped

1/4 tsp. ginger grated

1/4 tsp. garlic grated

1/4 tsp. green chili sauce

1 tsp. corn flour

2 medium slices plain bread

3 cups water

1 tsp. oil

1/2 tsp. butter

Salt to taste

Pepper to taste

Method

Heat oil in a large deep pan. Add ginger garlic and fry for 1 minute.

Add onions, stir fry till dark brown. Add water; bring to a boil, turn to simmer.

Make toasts of bread, apply butter. Add sauce, salt, pepper, to soup.

Break toasts in quarters, add to soup. Boil till bread softens.

Mash bread lightly with back of spoon. Mix corn flour in 1/2 cup water, add to

soup.

Boil for one minute. Serve hot.

Ingredients

 (All Pressure cooks together)

1 large tomato

1 2″ piece white pumpkin

1 small onion

1 carrot

1 potato small

3 cups water

(Chop Lengthwise)

1 carrot

1 capsicum

1 spring onion sprig

2 cabbage leaves

 (Other)

1 tbsp. butter

½ cup boiled noodles,

1 tsp. red garlic sauce

1/2 tsp. ginger grated

1 tbsp. tomato ketchup

1 tbsp. fresh beaten cream

1 tbsp. grated cheese

Salt to taste

Pepper to taste

Method

Blend pressure cooked vegetables in mixer. Strain Heat butter in a deep pan.

Add ginger, stir, add Chop veg. stir fry for 2-3 minutes. Add pureed stock.

Bring to a boil.

Add all other ingredients, except cream and cheese. Stir and simmer for 2-3 minutes.

Serve hot in individual bowls. Sprinkle some cheese and a swirl of cream before

serving.

Ingredients:

Basin (Gram Flour) – 2 cups
Rice Flour – 1/2 cup
Ajwain seeds – 1 Teaspoon
Zeera – 1 Teaspoon
Bread Slices – 5
Salt – As per taste
Red Chilli Powder – 2 Teaspoons (depending on how spicy we want)
Baking soda – pinch
Oil to fry

Method:

First of all toast the bread slices for a minute in a bread toaster or on plain tawa just to make them little crisp.

Cut the bread slice from corner to corner diagonally to make 2 triangular pieces. (totally 10 pieces out of 5 slices).

Keep them aside

Mix all other ingredients together with some water to make batter. Batter should not be too thin or too thick.

Heat oil. Apply some butter or ghee on each bread piece and dip it in batter and slide it into oil. Fry till golden brown.

Serve hot with Sauce or Chutney

Ingredients

2 tsp Ginger finely chopped

1 tsp Garlic finely chopped

Spring onions – 1 bunch finely chopped

Soya sauce – 2 spoons

Ajinomotto – a pinch

Chilli powder

Salt

Oil for frying

Water

The consistency of the batter should be neither thin nor thick (little thinner than

semisolid consistency).

Add little ginger and garlic to this batter. Now add salt and chilly powder to the batter

and mix it up well.

Heat oil in a kadai & dip the bread pieces in the batter and fry them in oil and keep

them aside.

Take little oil in a pan put the remaining ginger-garlic and fry.

Now add spring onions and the fried bread pieces.

Sprinkle little ajinomotto, add the soya sauce and spread well. Serve Hot !!!

Ingredients

3-4 green chillies

4-5 pods garlic

1 piece ginger

1/2 tsp turmeric

salt to taste

2 tbs cheese grated

1 tbsp finely chopped coriander

butter to apply

slices.

Apply butter on inner side of each slice.

Place some potato mixture on white slice.

Cover with brown slice.

Press into a preheated sandwich toaster.

Toast very light. Serve hot with ketchup.

Ingredients

 4 glass of water

2 tbsp cornflour

1/2 tsp soya sauce

1 tsp white vinegar

1/2 tsp ground(pisi hui) black pepper

1 small green chilli, finely chopped

1 onion chopped

4 garlic chopped(or according to taste)

1,1/2 cup vegetables

 (beans, cabbage, broccoli, carrot, capsicum) 

1/4 cup mushroom chopped or Paneer(depends on your choice)

1/2 cup boiled noodles

one table spoon salt

1/2 spoon ajinomoto motto.

Method

Serve hot garnish it with the grated cheese.