Peppy happy SWEET POTATO CHAAT

  Ingredients

2 medium size sweet potatoes

5 green chillies chopped fine

1" piece ginger chopped very fine

1/4 cup or more Coriander leaves chopped fine

Rock salt and common salt to taste

Red chillie flakes or powder to taste

3/4 tsp.Roasted and ground cumin seeds  (Bhuna  jeera)

A pinch of Hing optional

Tamarind chutney to taste

Coriander chutney optional

1large lime or lemon squeezed


   Method

• Wash the sweet potato well and boil till tender.
• Let it cool and then peel and cut into slices ( not too thick or too thin).If the sweet potato is very big you can cut it length wise first and then slice it. 
• Sprinkle all the ingredients and mix them well.
• Taste and adjust the spices. It should be tangy and hot.
• Transfer to a platter and sprinkle some coriander leaves on top. Enjoy the chaat while you are quarantined at home and the blues will disappear. 

   

     Note
Vary the ingredients to your liking..Try replacing the sweet potato with bananas and apples sprinkle the masalas and coriander, a squeeze of lime  and lick your fingers all the way. Feed yourself with this mouthwatering chaat and see the blues disappear and an aura of content 😌 and happiness take over.

  Lauki/ Bottle Gourd Tamatar ki sabzi

  Ingredients

 250gms lauki
 2 medium sized juicy tomatoes chopped roughly
 1" piece ginger chopped fine
 3t.sps cooking oil
A pinch of haldi / turmeric powder
chilli powder to taste
Salt to taste


 Method

• Peel the  lauki and cut it into four long pieces. Now slice it into 1/4 " thick pieces.
• Heat oil in a kadai/ saucepan on medium heat, add the lauki and mix well with the oil.
• Add haldi, chilli powder and and cook till the raw smell goes, about a minute.
• Add the chopped tomatoes, chopped ginger and salt, mix well, turn the flame to low and when the tomatoes begin to soften, cover with a lid.
• Cook for about 2 minutes, remove the cover and check if there are enough juices.Add about 1/4 cup water if needed. If the lauki is very tender you may not even need to add water.
• Cover and cook on a very low flame for about 5 minutes or till the lauki is tender and the tomatoes well blended.
• Serve with hot rotis or rice and dal.

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  Note: Can be made in a pressure cooker but you need to be careful and take it off the heat before a     whistle.

 The flavour should be predominantly tomato and ginger but you can adjust it to your liking.

 Used to be a hot favourite with my kids, hope you enjoy it too.

  

Meze Mazaa with Bean Sprouts and Egg Plant/ Aubergine

  Ingredients

  1 medium sized eggplant/aubergine
  1 tomato sliced
  100 gmsbean sprouts
  
  Topping
Any soft cheese of your choice( Ricotta, crem cheese, cottage cheese)
           or
  200 gms of thick yoghurt( this may be a little time conuming but the results are excellent)
 
  Spices
  1//2 t sp coriander powder
  1/4 tsp cilli flakes or powder
  a pinch of rasted cumin powder
  salt to taste

  Garnish
  1 finely chopped spring onion
  1 tb sp chopped parsley or coriander leaves
  1 small green chilli optonal
  1/2 t sp finely chopped garlic
  julliens of raw mango ( sliced olives or gherkins could be an option)
  roasted p nuts coarsely pounded
  Olive oil for frying

  Method

•   If using yoghurt topping, put the yoghurt into a muslin cloth, secure with a rubber band  and hang it over the sink for 4-5 hours so that the liquid drains out and you are left with a cream cheese consistency. Add salt and minced garlic  and mix well. Your topping is ready.
• Cut the egg plant into3/4 " thick slices and soak for 15 minutes.
•   Pat dry on a paper towel and sprinkle with salt.
• Heat 1tb sp oil in a flat fry pan or tawa and lay the egg plant slices on it. Flip the side when golden brown and do the same on the other side. Add a little more oil all around if needed. Cover with a lid for 4-5 minutes to cook through).
• Drain on a paper towel, arrange on a platter and sprinkle with spices.
• Place  a slice of tomato on each piece.
• Put a dollop of your topping over it and spread it thickly.
• Mix bean sprouts with the chopped spring onion, parsley/coriander leaves, chopped garlic, a pinch of salt and lime/lemon juice.
• Put a tb sp full of the mixture over each slice.
• Garnish with raw mango Julienes and the pea nuts.
• Tastes as good as it looks.

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Devilled Eggs (A hearty quick meal to beat the autumn chill)

   Ingredients
 
   2 hard boiled eggs
   1 tb sp cooking oil ( a bit more if you like.)
   11/2 t sp chilli powder
   A pinch of oregano ( optional)
   Salt to taste
   Chopped  black olives
   Grated cheese to taste


   Method

•  Cut the hard boiled eggs into half length wise.
• Heat the oil in a fry pan till smoking.
• Lower heat and add the chilli powder taking care not to burn it. The oil should turn a nice red colour.
• Add the salt and oregano.
• Place the egg halves in the hot oil  and let them colour lightly.
• Flip them over and cook the other side as well. Total cooking time should not be more than 2 minutes after putting the  egg halves in the oil.
• Place on a plate and sprinkle cheese and the chopped olives on top.
• Garnish with any fresh green herbs of your choice.
• Enjoy with toasted or plain bread which has been rubbed with the remaining chilli oil.
• Will certainly hearten a cold gloomy autumn evening.

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Carrot Burst with Pine Nuts ( a refreshing summer salad)

 

  Ingredients

  2 cups grated carrots
  1/2 cup grated raddish(optional)
  1 1/2 tb sps mung daal (yellow lentils)
  1 tb sp roasted pine nuts
  1 t sp finely chopped ginger
  Chopped mint leaves
  few drops of lemon/lime juice
  salt to taste



  Method

• Wash and soak mung daal for 3-4 hours or till its soft enough to eat raw.
• Scrape ,wash and coarsely grate the carrots.
• Scrape, wash and grate the raddish.
• Toss all the ingredients together and season with salt and lime juice.
• Cool and serve with rice and curry, rolls or simple bread and cheese.

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Sunny Yellow Daal Salad (A light nutrtious summer salad)

   Ingredients

  1/2 cup yellow mung daal
  2 tb sps finely chopped onion
  2 tb sps chopped tomato
  Finely chopped ginger (optional)
  chopped corriander and mint leaves
  1/2- 1 green chilly finely chopped
  1/4 t sp haldi/turmeric
  salt to taste
  1/4 t sp red chilli powder
  1/4 t sp whole jeera/ cumin seeds
  A pinch of hing/ asafoteda
  2 t sps ghee or clarified butter/  cooking oil



  Method

• Wash the daal well till the water runs clear,soak it for 15 minutes and drain.
• Add 1 cup of water, haldi and salt and cook in the pressure cooker till high pressure is reached.Switch off the heat and let the pressure reduce on its own. Open the cooker and check if the daal is cooked. Dry out excess water if any.
•  If not using the pressure cooker, cook the daal in 1+3/4th cups of water.Reduce heat when it comes to a boil and cover with a lid leaving slightly open for the steam to escape.Stir after 5 minutes. The daal should be done when the water evaporates.It should have separate grains like boiled rice.
• Put in a flat serving dish and garnish with onions, tomatoes,ginger, corriander, mint and green chilly.
• Heat the ghee/ oil in a tempering pan till smoking. Lower heat, add  whole cumin  and bring to a splutter taking care not to let it burn. Take off the heat and quickly add red chilli powder and hing. Pour all over the garnished daal .
• Serve at room temparature as a salad  or as an accompaniment to vegetables and rotis.

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Note: Another version is to mix olive oil and a few drops of lemmon juice to the cooked  and garnished daal instead of the ghee tempering.

Red Lady with Walnuts (A refreshing salad for the summer heat)

X

 

  Ingredients
  1 cup red cabbage shredded fine
  Juliennes of 1/4 red pepper and 1/4 yellow pepper
  a few slices of zuccini cut very fine
  peeled segments of 1/2 an orange
  10 mint leaves chopped fine
  finely chopped ginger ( optional)
  2 walnuts broken into quarters

  Seasoning
  2tb sps malt vinegar
  1 t sp powdered jaggery or brown sugar
  salt to taste


  Method
  Mix all the ingredients in a salad bowl and refrigerate. add the seasoning just before serving.
  A very refreshing accompaniment with shammi kebabs, tangri kebabs cutlets or hard boiled eggs.

Paneer/Tofu bhurji

     Ingredients
     200 gms paneer/ tofu cumbled up
     100 gms coarsely chopped onions
     2 large tomaotoes skinned and chopped roughly
     2-3 green chillies
     freshly chopped coriander/cilantro leaves 3/4 t sp cumin seeds
     11/2 tb sp cooking oil
     salt and red chilli powder to taste


      Method

• Heat oil in a kadai/ fry pan.
• Add cumin but do not let it brown.
• Add chopped onions and fry on high flame till golden brown.
• Add chopped tomatoes and cookon medium flame till soft.
• Add salt and chilli powder to taste.
• Add the crumbled paneer/tofu and mix well.
• Add green chillies broken into two.
• Cook for 3-4 minutes and switch off the flame.
• Do not over cook or the paneer will become hard.
• Transfer to a dish and garnish with coriander leaves.
• Serve with hot roties or on toasted bread.
• Enjoy with lime pickle.

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Masi's Pepper Chicken

  Ingredients
  2 breasts of chicken
  3 tb sps onion paste
  1 t sp ginger paste
  1 t sp garlic paste
  3 cloves of fresh garlic crushed
  2 t sp crushed black pepper
  salt to taste
  1 tb sp yogurt
  1 1/2 tb sp cooking oil
  coriander leaves for garnish


    Method

• Wash the chicken breast and pat dry with a kitchen towel.
• Poke the chicken all over with a fork for the marinade to soak in.
• Marinate the chicken with all the ingredients except oil and coriander leaves and let it soak for as long as possible. You could do it over night and leave it in the fridge.
• Heat oil in a frypan or kadai till smoking. Lower heat , place the chicken pieces flat in the frypan and cook for a minute or so to seal . Turn and do the same to the other side.
• Add any extra marinade and cover. Cook on a very low flame, turning the chicken once or twice.
• Check to see if the chicken is cooked through.Dry out any extra liquid.It should be just coated with the masala.
• Sprinkle fresh coriander leaves and serve with a salad and mashed potatoes.

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Shahi Paneer/Tofu

  Ingredients
  200 gms paneer/tofu
  7 cahews
  1/2 cup milk
  jeera/cumin powder
  1/4 t sp haldi / turmeric
  red chilli powder to taste
  salt to taste
  kasturi methi(dry fenugeric leaves)
  1tb sp cooking oil
  1 tb sp ghee/ butter
  1/2 t sp of sugar


       
     Method

• Soak the cashew nuts in milk till soft. Grind and make a paste and keep aside.
• Cut the paneer into large triangles.
• Heat oil in a kadai. Turn the heat off and now add jeera and haldi powder.Quickly add the paneer pieces  and stir so that the masalas do not discolour.
• Turn on the heat and cook for 1 minute.
• Add the salt and chilli powder and stir it gently.
• Add the cashew paste and stir to coat the paneer.Add the sugar and cook to melt it. 
• Add the kasturi methi and cook for 3 minutes.
• Serve with hot rotis or pulao.

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    Note: Adjust the amount of the cashew paste to your liking.

Chatpatti Gajar( carrot)

 
  Ingredients
  2 long red or orange carrots
  1 t sp. finely chopped ginger
  1 tb sp. finely chopped coriander leaves
  juice of 1/2 alime or lemon
  3/4th t sp. roasted ground jeera(cumin powder)
  chilli flakes to taste
  salt to taste
  cayene pepper to taste
  olive oil


  Method

• Scrape, wash and cut the carrots  into 1/2" thick slices.
• Put carrots into boiling water for 1 minute and turn off the heat.Let them be in the water for another minute or so. It should be crunchy.
• Drain and add all the ingredients and a drizzle of olive oil.
• Mix well and chill in the fridge.
• Serve as short eats with cocktails or enjoy it as a side dish with an omelette, or grilled fish.
• Takes not more than ten minutes for the entire process. an excellent healthy snack when you are short of time annd hungry.

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Mangalore Prawn/ Fish /veg. curry

  Ingredients
  200 gms prawns or your favourite fish cut into cubes
  1/2 cup chopped onions
  2 cloves of garlic
  small piece ginger
  2 medium size tomatoes chopped roughly
  3/4 dhania (coriander powder)
  1/2 t sp jeera (cumin) powder
  chilli powder to taste
  salt to taste
  2-3 green chillies slit and cut into half
  1 tb sp cooking oil
  1/4 piece of fresh coconut or 2 tbsps of coconut powder/dessicated coconut


      Method

• Heat oil in a frypan, add chopped oniond and fry till golden brown .
• Add chopped ginger, garlic, dhania powder and jeera powder and fry till the raw smell goes.
• Add chopped tomaoes and salt and cook till soft.Remove from heat, cool and grind to a paste along with the coconut.
• Put the ground  masala back in the fry pan. add the slit green chillies,and ginger julliens and cook for 5 minutes. Add 1/2 cup water if the masala is too thick and bring to a boil.
•  Now add the prawns/ fish and cook till  tender. Do not over cook the prawns or they'll turn hard.
• Serve with boiled rice.

                                                    
  Vegetarian option
  Replace the fish with mushrooms or fried cubes of brinjal(egg plant) or try any of your favourite vegetable    that you feel  will taste good with this strong  robust masala.I repeat, use your imagination.

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  Note:
A quicker version is to grind the raw ingredients, fry for 5 minutes, add the fish/ prawns and cook till done.
Tamrind pulp can be added before adding the prawns to give it a slightly sour taste.
A really satisfying  quick dish for a cold winter evening . 
 
 

Dum Biryani

  Ingredients

  3/4th cups black channa(Bengal Gram) soaked overnight
  2 cups Basmati rice
  3 tb sps chopped onions
  1t sp ginger paste
  11/2 t sp garlic paste
  2 tomatoes chopped or 2tb sps tomato puree


  Whole masalas for the rice
  5-7 green cardmoms
  5 cloves
  3 1" sticks of cinamon
  11 pepper corns
  3 bay leaves

  Dry masalas for the channa
  1 tb sp dhania(coriander) powder
  1/2 t sp chilli powder
  1/2 t sp haldi (turmeric) powder
  1 t sp garam masala made with coarsely ground (3green cardmoms, 1" stick cinamon, 3 cloves 5 peppercorns)

  Msalas for the layers
  1 large onion sliced fine and fried crisp.
  1 cup fresh chopped mint  and coriander leaves and 3 green chillies


  2 tb sps cooking oil
  2 tb sps pure ghee (clarified butter)
  a good pinch of saffron strands soaked in 1 tb sp milk
  1/2 - 1 t sp kewra essence for the aroma

 

  Method

• Wash and soak the rice for 1/2 an hour.
• Boil 8 cups of water in a large saucepan with 2 t sps of salt and all the whole masalas. Add the washed rice and boil till its almost cooked.
• Drain the excess water and spread the rice in a platter so that the grains stay separate.
• Heat the oil in a pressure cooker, fry the chopped onions till golden brown.
• Add the ginger garlic pastes and fry till the raw smell goes.
• Add the dry masalas with a little bit of water and fry for 3 minutes.
• Now add the channa that has been soaked over night.
• Add the tomatoes/tomato puree and cook for a further 5 minutes.
• Add the coarsely ground garam masala and mix well.
• Add 21/2 cups of water, close the lid and pressure cook on high heat till high pressure is reached.Lower heat and cook for 10 minutes.
• Let the cooker cool down , open the lid and dry out the excess water if any.It should be moist with thick masala but no curry.
• Now you are ready to put the biryani together.
• Take an over proof dish and spread the ghee at the bottom.
• Divide the rice into 3 portions and spread 1 part in the dish.
• Layer the rice with the fried onion, green mint , coriander and green chillies.
• Add a layer of 1/2 the cooked channa and top with a layer of rice.
• Repeat another layer similarly and top with the 3rd portion of rice.You are ready to add the flavours.
• With your finger ,make holes in the layers of rice . Pour a few drops of the saffron milk into each hole along with a few drops of Kewra essence (optinal).
• Cover and seal with aluminium foil .Cook in a pre heated oven for about 20 minutes.Alternately cook on an indirect low flame (on dum).
• Open the foil just before serving.
• Serve with raita of your choice.

          
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Kadai Chicken

  Ingredients

  800 gms chicken
  200 gms/ approximately 1cup chopped onions 
  1tbsp ginger paste
  1 1/2 tb sps garlic paste
  200 gms /1 cup yogurt
  3 tbsps oil
  1" stick cinnamon
  4-5 cloves
  5 green cardmoms
  1 tb sp coriander powder
  1 t sp red chilli powder
  2 tb sps kasuri methi /dry fenugreek leaves crushed and soaked in 1/2 cup warm water
  salt to taste
  1 tb sp chopped green coriander
  ginger julliens


      Method

• Wash and cut the chicken into 8 pieces skin removed.
• Heat oil in a kadai/ large frypan.
• Add all the whole masalas, add the chopped onions and fry till golden brown and a bit soft.
• Add ginger paste and fry well ,not letting it stick to the pan.
• Add the chicken pieces and fry till brown on all sides.
• Now add the garlic paste  and Kasuri methi/ dry fenugrrek leaves that have been soaked in water for 10 minutes and fry well for atleast 5 minutes.
• Add the dry masalas and let it cook till the raw smell goes. Sprinkle a little water if too dry.
• The chicken should be well browned by now.
• Lower heat and add well beaten yogurt, stirring all the time so that it does not split.
• Mix well with the chicken and cover the kadai /pan with a lid and cook for 10 minutes.
• Remove the cover and gently turn the chicken, it should have enough liquid, if not add 1/4 cup water, mix well and cover for another 5-7 minutes.
• Check if the chicken is tender and cook on slow heat without the lid for another 2-3 minutes, taking care not to break the pieces.The masala should coat the chiken well but should not be too dry.
• Sprinkle chopped green coriander and ginger julliens on top and serve with rotis/parathas or rice.

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Meal In One (Daal saag)

  Ingredients

  1/2 cup channa daal (split gram)
  250 gms spinach
  1/2 cup chopped onions
  2 large tomatoes
  2 tsps chopped garlic
  1 tsp chopped ginger
  1tb sp cooking oil/ghee
  1/2 t sp haldi/turmeric
  1/2 t sp chilli powder
  3 t sps dhania/ coriander powder
  1/2 t sp whole jeera/cumin
  1 pinch of asafoetida
  1 dry red chilli
  salt to taste


  Method

• Wash and soak daal for 2-3 hours.
• Heat oil /ghee in a fry pan or pressure cooker,  add the dry red chilli broken into two and as it changes colour add whole jeera and asafoetida.
• Add chopped onions as jeera  begins to crackle and cook till soft and golden brown.
• Add ginger, garlic and cook till the raw smell goes.
• Add the dry masalas and salt to taste and cook for 2 minutes , taking care not to burn the masalas.
• Add chopped tomatoes and cook well till oil begins to show on the side.
• Now add the drained daal and spinach and mix well with the masala.
• Add 2 1/2 cups of water and pressure cook for 5 minutes or till the daal is tender.
• Let the pressure reduce naturally, open the cooker and stir really well so that the spinach and daal are mixed well.
• Adjust the consistency to your liking by letting it cook without the lid for 2-3 minutes.
• A delicious meal is ready full of proteins and iron from the spinach.
• Enjoy with roties or parathas or steamed rice.Pickle and chutney will be a good accompaniment.

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Tomato Magic

  Ingredients

  4 large tomatoes chopped thick
  1 medium onion chopped thick
  1 green chilli chopped (optional) or 1/2 green bell  pepper cut into small squares
  2 tb sps chopped coriander/cilantro
  salt to taste
  chilli powder to taste
  sprinkling of coarsely ground black pepper
  1tb sp sugar
  1 tb sp olive oil or any other cookin oil



    Method

• Heat oil in a fry pan, add onions and cook till transparent.
• Add chopped tomatoes, mix well and cook for about 3-4 minutes.
• Add salt and chilli powder, mix and cover with a lid for 2-3 minutes or till the tomatoes are tender.
• Add the bell peppers and cook till its soft.
• Mix in the sugar and cook till it dissolves and thickens to the consistency you want.
• Turn the heat off and sprinkle with coriander, green chillies and black pepper.

   Serving Suggestions

  Its great to have on toasted bread or use it as a filling for a sandwich.
  You could mix it with pasta, top it with grated cheese and put it under the grill till the cheese melts.
  Use it as a base for paneer/ tofu cut into cubes and mixed together.Add chilli sauce to spike it a bit.
  Serve in a flat dish with hard boiled eggs cut into halves, arranged around the dish, sprinkled with pepper, finely chopped green onions and coriander.
  Last but not the least, try it as a dip with french fries or crisps.
  A slightly thinner version is a good accompaniment with kidchri or pulao.
  So make the tomatoes do magic for you. 

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Quick Fix Dahi Kadhi ( Yoghurt kadhi)

  Ingredients

  1 cup /200gm dahi/yogurt
  1 small tomato
  1 green chilli chopped
  1 t sp chopped ginger
  1/2 t sp methi (fenugreek seeds)
  1/2 t sp rai (mustard seeds)
  1/4 t sp haldi (turmeric)
  a pinch of hing (asaphoetida)
  chilli powder to taste (optional)
  salt to taste
  3tsps cooking oil


       Method

• Heat oil in a small saucepan, add hing, methi seeds,mustard seeds and as they begin to crackle add finely chopped tomatoes and cook till soft.
• Add haldi ,salt and chilli powder.
• Add chopped ginger, green chillies,chopped coriander leaves and mix well for a minute or two.
• Lower heat, add well beaten dahi, stir well to mix all the ingredients and turn off the heat. Continue to stir for two minutes even after switching off the heat so that the dahi does not split.
• Dahi Kadi is ready. Enjoy it with boiled rice and vegetables .

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  Note: You can change the consistency to your liking by adding water to the dahi when you beat it.
            Try the thick version as a dip with nachos,crisps or french fries.

Green Crunch (crunchy green salad with spices)

  Ingredients

  2 cups finely shreded cabbage

  1/2 cup finely sliced green beans

  1/4 cup carrot julliens

  7 curry leaves washed and dried

  1 green chilli

  1/4t sp cumin seeds

  1/tsp mustard seeds

  1/4 tsp methi (fenugreek seeds)

  salt to taste

  1tb sp olive oil or any other cooking oil

     Method

• Heat oil in a kadai or frypan.
• Add mustard, cumin and methi seeds. When the seeds begin to crackle, add curry leaves and broken green chilli.
• Add the cabbage, beans and carrots,stir fry for a minute  and cover and cook for 3 minutes on low heat or till the vegetables are cooked to your liking.Do not over cook as the veg's should be crunchy.
• Take the lid off, add salt and  stir fry for a minute or till no moisture is left.
• Can be served hot with rice and daal or  at room temparature as a salad.
• Add grated coconut for an exotic touch.

 

   Note:Innovate as one of the layers of a club sandwich or use it in a tortilla or paratha roll with other accompaniments.Try it out as a raita mixed with well beaten yoghurt, topped with roasted and powdered cumin seeds and coarsely ground black pepper.

Lucknow ki aloo tikiya ( Fried potato cakes with chutney)

  Ingredients

  4 large potatoes

  salt to taste

  Oil for frying

  2t sps ghee(clarified butter)

  1 cup beaten youghurt

 Green chutnney

  1 cup coriander /cilantro leaves

  1 small onion

  3 cloves of garlic

  1green chilli

  1/2 t sp salt

  juice of 1/2 a lemon or lime

 

  Grind all the ingredients in a grinder and your chutney is ready.

  Tamarind chutney

  1/2 cup tamarind paste

  1 cup jaggery powder or brown sugar or refined sugar

  2 tsps dhania (coriander powder)

  1/2 t sp rock salt 

  1/2 t sp jeera /cumin powder ( dry roast jeera /cumin seeds and pound them coarsely or grind in a grinder)

  red chilli powder to taste

 coarsely ground black pepper

  Table salt to taste

Boil the tamarind paste with 1/4 cup water, add the jaggery powder, add all the masalas and cook till it thickens. Should be a syrupy consistency.Pour into a small jar when cool and store in the fridge.

  Method

• Boil poatatoes with the skin.
• When cool peel the skin and mash potatoes to a smooth paste with the salt.Should be like a soft dough.
• Make tikiyas / round balls with the mash and flatten them on your palm about 1/4" thick and 1 1/2" diameter.
• Heat  2 tb sps oil in a heavy bottom fry pan or a griddle till smoking and spread it around the pan. 
• Place the tikiyas in the fry pan and adjust the heat so that it browns slowly and evenly.
• Turn the side with a flat spatula taking care not to break it and let it brown evenly.
• Add a few drops of oil around the sides if required.
• Keep turning the tikiyas till both sides are well browned and crisp.
• Spread the ghee or butter on the tikiyas and turn the side. Now spread the ghee on the other side,turn again and fry till you get the aroma of the ghee.
• Slide on to a small plate, put 1 tb spoon of beaten yoghurt, over the tikiya, top with the green and red chutney and sprinkle chaat masala.
• Take a bite, close your eyes and find yourself transported to the land of the Nawabs.

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 Note: The tikiyas in Lucknow are actually made with pure ghee only and are really yummy.

Try it when you are in an indulgent mood or go for this watered down version as often as you wish.

Quick Fix.......Tawa Paneer (cottage cheese)/Tofu

Just the thing when you are too tired to cook but can't look at another pre cooked meal.

  Ingredients

  10, 1" cubes of paneer/tofu

  amchur/ mango powder

  red chilli powder

  salt to taste

  3 t sps cooking oil

  Method

• Heat a tawa/ gridle or a non stick frypan.
• Add 1 tsp oil and spread it around when smoking.
• Lower heat and place the paneer/tofu on the tawa, fry till lightly browned.
• Turn the paneer and add another t spoon of oil all around.
• Keep turning the sides and adding few drops of oil till all the sides are done to your liking.
• Transfer to a plate and sprinkle, amchur, chilli powder and salt to taste.
• Magic!!Your main dish is ready in two minutes.Enjoy it plain or toast two slices of bread,spread it with your favourie chutney or pickle,top it with thin tomato and cuchmber slices, place the paneer cubes on top,close your eyes take a bite,remember Roma and feel your tiredness vanish.
•  Little more effort??? Cut an onion into half and then slice it roughly.Sprinkle amcur powder, a few drops of lemon juice.Heat a paratha or roti, spread your favourite chutney or pickle and roll it with the fried paneer and onions,sit in front of the TV and enjoy your kathi roll.

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