Dal toast:

Ingredients:

1 cup Hesarubele (Greengram dal)

1 spoon Green Chilly paste

2 spoon Cheese

Salt

2 slice bread

Method:

1.Soak Hesarubele for 2 hour in water.

2.Drain excess water using colander.

3.Grind hesarubele without adding water.

4.Transfer to mixing bowl.

5.Add green chilly paste

6.Add Cheese and salt. Mix well.

7.Spread mixture on bread and make toast.

8.Serve with pudina(Mint) chutney.

Note:

1.Butter can be smeared on bread for good taste.

2.Kadle bele can also be used

3.Palak and carrot can be used

Instant Raw Mango Pickle

Ingredients:

1 cup small cut Mango

1 spoon Red chilly powder

1/4 spoon Turmeric powder

Salt

Pinch of Asafoetida (Hingu)

2 spoon oil

Method:

Heat oil in pan.

Add asafoetida.

Crackle mustard seed

Add mango and cook for 2 min.

Add red chilly powder, turmeric powder and salt

Mix well and turn off stove.

Note:

Use Thothapuri (Ginimuthi) Mango for good taste.

Pickle can be store outside for 3-4 days and 1 week in refrigerator.

Donot use Water. Water in mango is enough for pickle

Sprouted kalu palya/Sabji | sprouted green gram palya | Makki kalu palya

Sprouted kalu palya is good for weight loss. It has more protein, hence good food for the keto diet. The sprouted seeds will have more macronutrients and micronutrients. This will help in maintaining the balanced diet.

Ingredients:

1cup Onion paste,

1spoon Ginger garlic paste

10-12 Curry leaves

Salt

1/4spoon Turmeric powder

1/2cup Coconut paste

1/2 garam masala spoon

1 spoon red chilly powder

1/4 jeera(Cumin) powder

1/2 coriander powder

1/2 cup hingu

1/2 spoon tamarind paste

1cup Sprouted Kalu (Greengram, Horse gram, Avarekalu, Makki kalu) mixture

1cup Tomato puree  

1 spoon jaggery

Oil

1/2 cup water

Method:

Heat oil in cooker.

Add Curry leaves.

Add Onion paste. Fry till raw smell goes off.

Add Ginger garlic paste. Fry till raw smell goes off.

Add Salt.

Add Coconut paste.

Add garam masala, red chilly powder, jeera powder, Turmeric powder and coriander powder.

Add hingu and tamarind paste

Add Sprouted kalu.

Add Tomato puree and jaggery

Fry till oil extract

Add 1/2 cup water

Close lid of cooker and cook for 5-8 min.

Turn off the stove and wait till the cooker pressure is released.

Garnish with the coriander leaves and server hot.

Best combination with the Chapathi / Pulka

Pineapple cabbage sandwich

Ingredient:

1/2 cup Long cut Pineapple pieces

4-5 Capsicum slices

1 spoon Pepper powder

1/2cup Long cut Cabbage

1/2cup Long cut thin slices Onion

Moyanise Sauce

Salt

2-3spoon Butter

4 Bread slices

Method:

1. Add Cabbage, pineapple piece, onion, moyanise sauce, pepper powder and salt into mixing bowl. Mix well.

2. Heat Non-stick tawa.

3. Spread butter on bread on one side

4. Make toast. Transfer to plate.

5. Spread the mixture on toasted bread.

6. Place Capsicum pieces

7. Place another bread toast on top

8. Cut into triangle shape. Sandwich is ready to serve.

Paneer kofta masala gravy

Ingredients:

Masala:

1/2 cup Butter

1 spoon Ginger garlic paste

1/2 spoon Jeera

2 Elachi

2 Clove

2 Chakke

1/4 cup Kaju (Cashew)

1 cup Onion paste

Salt

1 spoon Red chilly powder

1/4 teaspoon Turmeric powder

1 spoon Garam masala

2 cup Tomato puree

1 cup Milk

1 spoon Lemon juice

Coriander leaves

Kofta:

3 Medium Potato

1 cup Grated Panner

Salt

1 cup Corn flour

1/4cup Coriander

1 spoon Pepper powder

Oil for Deep frying

Method:

Kofta:

1. Boil Smash Potato

2. Remove the skin of potato.

3. Smash potato. Add into mixing bowl.

4. Add grated Panner

5. Add Salt

6. Add Corn flour

7. Add chopped Coriander leaves.

8. Add Pepper powder

9. Mix well.

10. Take small portion of mixture and make balls.

11. Meanwhile heat oil in frying pan.

12. Deep fry kofta balls in oil till it become golden brown.

Masala:

1. Melt butter in pan

2. Add Ginger garlic paste. Fry till raw smell goes off.

3. Add Jeera

4. Add Elachi, Clove and Chakke.

5. Add Cashew. Fry for 30 sec in low flame.

6. Add Onion paste. Fry till raw smell goes off.

7. Add Salt, Red chilly powder, Turmeric powder and Garam masala.

8. Add Tomato puree. Fry till oil extract.

9. Add Milk. Cook for 2 min

10. Add Kofta. Close lid and cook for 2 min in low flame.

11. Add Lemon juice and Coriander leaves

12. Close lid and cook for 3 min in medium flame.

Punjabi Kaju Malai Masala gravy

Ingredients:

4-5 spoon Oil

2 Onion

2 Tomato

2 spoon Red chilly powder

1 spoon Garam Masala

1/4spoon Asafoetida (Hingu)

3/4Cup Fresh Cream

1/4 cup Cashew (Kaju)

Salt

Coriander Leaves

Method:

Heat Oil in pan.

Add Cashew and fry in low flame till it become light golden brown. Transfer to plate.

For same pan Add chopped Onion fry till onion become transparent.

Add chopped tomato. Fry till tomato become smashy.

Add red chilly powder, garam masala and hingu. Mix well. Cook for 2 min in medium flame.

Add fresh cream in middle of pan. Leave for 20-30 sec without stirring. After 30 sec mix gently.

When oil start extracting add salt and coriander leaves. Mix well and turn off stove.

Add fried Cashew and mix just before serving.

Note:

Don’t cook for more time after adding fresh cream.

Punjabi Capsicum Malai Masala

Ingredients:

4-5 spoon Oil

2 Onion

2 Tomato

1 cup Capsicum

2 spoon Red chilly powder

1 spoon Garam Masala

1/4spoon Asafoetida (Hingu)

3/4Cup Fresh Cream

Salt

Coriander Leaves

Method:

Heat Oil in pan.

Add chopped Onion fry till onion become transparent

Add tomato. Fry till tomato become smashy

Add chopped capsicum and toss it.

Add red chilly powder, garam masala and hingu. Mix well. Cook for 2 min in medium flame.

Add fresh cream in middle of pan. Leave for 20-30 sec without stirring. After 30 sec mix gently.

When oil start extracting add salt and coriander leaves. Mix well and turn off stove.

Note:

Don’t cook for more time after adding fresh cream.

Instead of capsicum can be deep fried and added for crispy.