Masala Peanuts

Peanuts-1/2 cup
Gram Flour-1/2 cup
Rice flour- 2 tbsp
Chilly powder- 1 tsp
Salt to taste
curry leaves-1 stalk
Oil to fry
water

Method of preparation:
1. Mix the Gram Flour,Rice flour,Chilly powder ,Salt and  water to form a dough of medium consistency. Then add the peanuts to it and mix well till the dough coats the peanuts.
2. Heat oil in a wok and drop little peanuts into the oil.See that the oil is medium hot,so that the peanuts gets separated from each other and the wok is not too crowded with peanuts.
3. When it turns golden brown/medium red take from the oil and place it on tissue paper to drain the oil.
4. Fry the curry leaves and add to it.

Kalakand/ Milk Burfi

Milk-10 cups
sugar-1/2 cup
Lemon juice-2 to 3 tbsp
Sliced almonds/pistachio/Raisins/cashews for garnishing


Method Of Preparation of Paneer:

1. Boil the 5 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
2. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
3. Drain the whey using a muslin cloth.
4. Rinse  it under cold water(to remove the sourness from lemon), and squeeze well, so that no water content remains in paneer.
5. Break the paneer to powder.

To make Kalakand:

1. Boil remaining 5 cup of the milk in a heavy bottom pan on medium high heat until the milk reduces to about two cups.Make sure to frequently stir else  milk burns at bottom of the pan.
2. Add the paneer in the milk and keep stirring till the mixture thickens and forms a soft dough consistency.
3. Add the sugar and continue to cook stirring until the mixture becomes soft lump and starts leaving the pan from sides.
4. Pour it over greased plate with about half inch thickness.
5. Cool it and cut in squares.
6. Garnish with any nuts.

                       

Aval Upma

Aval/Beaten Rice-2 cup
Onion-1 no(sliced)
Green chilly-1 no(sliced)
Curry leaves-5 nos
Ginger small piece (minced)
Dry Red Chilly- 2 nos
Turmeric Powder-1/4 tsp
Red chilly powder-1/4 tsp
Mustard-1/2 tsp
Urdal/Bengal Gram-1/4 tsp
Salt to  taste
oil- 2tbsp
Lime juice-1 1/2 tsp


Method Of Preparation:
1. Soak aval in water for 3 to 4 minutes ,drain it, squeeze water from it and keep aside.
2. In a wok, add 2 tbsp of oil,Sputter the mustards,dry red chilly, urdal.
3. Add onion to this and mix till onion becomes translucent. Then add ginger ,curry leaves and green chillies. After a second add turmeric powder,salt and chilly powder and mix well. Wait for few seconds and add aval to it. Mix well for 2 minutes and then put off the gas.
4. Add lime juice to it.Mix well.
5. Serve hot.

Tips:
1. I used Matta aval,so had to soak for 3 min. You can use the ordinary Aval too. Soak it for about a minute/you just need to wash it and then squeeze it immediately.
2. Bengal gram can be omitted.
3. Do not add lime juice while it is still on fire,it turns bitter

Bread Kofta

1. Bread slices-3 nos
2. Potatoes-2 small/1 big(boiled)

3. Onion-1 no(finely sliced)

4. Garm masala powder-1 tsp

5. Red chilly powder-1 tsp

6. Cumin powder-1/4 tsp

7. Corn flour-1/4 cup

8. Coriander leaves chopped-2 tsp

9. Curry leaves- 1 stalk

10. Milk-1cup

11. Salt to taste

12. Oil for deep frying

Method Of Preparation:

1. Dip the bread slices in a cup of milk n squeeze out excess of milk, break them with fingers.
2. Peel potatoes and mash them finely in a large bowl, add the mashed bread ,  finely chopped onion pieces , garm masala powder,cumin powder, red chilly powder, finely chopped coriander leaves, finely chopped curry leaves n salt as per taste...mix everything well..

3. Mix the cornflour with water into thick batter.
4. Make small oval shaped balls with bread mixture.
5. Heat the oil for deep frying in a wok.
6. Dip the oval shaped koftas in cornflour and fry them until they turn brownish colour.
7. Serve hot.

Bread Toast-2

Bread- 2 slice (cut diagonally)
Egg-2 no.
Salt to taste
Black pepper /red chilly powder -1/4 tsp
Ghee/Butter-little.

Method Of preparation:
1. Mix the egg, pepper,salt and beat properly till everything mixes well.
2. Heat the pan with little ghee/butter.
3. Soak the bread one by one in that mixture and heat it.
4. Fry it on both sides till the outer surface becomes golden brown.
5. Serve hot as breakfast.

Bread Toast-1

Bread- 4 slice (cut diagnolly)
Milk-1/2 cup
Sugar-2 tsp
Cardamom powder-a pinch
Ghee/Butter-little

Method Of preparation:
1. Warm the milk with sugar and let it cool. Add the cardamom powder and mix well.Soak the bread in the mixture for few seconds to a minute.
2. Heat a pan and apply little ghee/butter. Place the soaked bread and heat it on both sides till it becomes slightly brown/firm.You can add more ghee if necessary.
3. Serve it hot with tea/coffee/chocolate milk.
4. Great for a busy day breakfast.

Tips:
1. Cardamom powder can be omitted.

Peas Pulao

1. Basmathi Rice-1 cup
2. Green Peas-1 cup(defrosted)
3. Cumin-1/4 tsp
4. Ginger-garlic paste-1 tsp
5. Onion-1 no(sliced)
6. Green chilly-2 no(slit)
7. Pepper powder-1 tsp
8. Garm masala-1 tsp
9. Cardamom powder-1/4 tsp
10. Salt to taste
11. Water-2 cups
12. Oil-2 tbsp
13. Cashew nuts few
14. Raisins few

Method of Preparation:
1. Heat oil in a pressure cooker and add onion to it.wait till it turns out translucent.
2. Add ginger-garlic paste and wait for few seconds and then add green chillies,pepper powder, garm masala, cardamom powder and green peas and mix well.
3.To this add rice and salt and mix properly.
4. Then add water and cook it on high without weight.
5. Once high pressure comes put the weight and reduce flame to low.Wait for 2 to 3 minutes and off the heat.
6. Garnish it with roasted cashews and raisins.

Tips:
1. Don't let the pressure cooker to whistle.
2. cashew/raisins can be omitted.
3. If the food looks moist/little sticky keep it open for sometime.
4. If using an ordinary vessel wait till the rice gets cooked and water gets evaporated from rice.
5. If using dry green peas soak it in water prior to use, till it becomes tender.