Food from all across the world and lots more...

INGREDIENTS Curd/Yoghurt-500 gms Salt-1 1/2 tbsp (can be adjusted to taste) Options for flavours to be added 1.Garlic flakes 2.Freshly ground pepper 3.Red chilli Flakes 4.Oregano 5.Basil Hang the curd(preferably overnight) till all the water drains out. Hang in the refrigerator if possible. The Hung Curd is to be used. Whisk well adding salt and any of the desired flavours Use 100 gms. of a flavour if using in isolation or 50 gms. if in combination with another. Suggested combinations: 1.Salt and Pepper 2.Oregano and Pepper 3.Garlic flakes,Red chilli flakes and Pepper 4.Garlic flakes and Red chilli flakes 5.Basil and Oregano Whisk well and serve with breads and sandwiches. Is a healthy and tasty alternative that tastes exactly like cheese spread. Best used within 2 to 3 days when kept refrigerated. And actually,i realized the spread lasts a lot longer when kept in the fridge, only if we kept our hands off it!!

Chickpeas(Channa)- 200 gms Potatoes (optional)- 2 small Onions- 2 Tomatoes- 3to4 PASTE Onion- 1 Ginger- 1 inch garlic- 6 cloves Green Chilli- 2 Whole spices- 3 cloves,1 Cardamom, 1' cardamon,2 Black pepper Bay leaf- 1 Coriander pd- 2 tbsp Cumin pd- 1 tbsp Red chilli pd- 1 tsp Channa Masala -2 tsp Black salt- 1 tsp Salt- to taste Oil- to cook Coriander leaves- for garnishing Soak the chickpeas overnight. Steam with potatoes till cooked. Cut potatoes into medium-sized portions. Chop the onion for the gravy. Grind the paste. Puree the tomatoes. Coarsely powder the whole spices. Heat oil. Add the bay leaf and powdered whole spices. Fry till a light scent of roasted spices starts coming. Add chopped onion and fry till it starts brown. Add pureed tomatoes. Fry till puree starts drying. Add spice powders and salt and fry till colour turns dark. Put in steamed chickpeas and potatoes and stir. Add 2 cups of water and let it cook for 5-7 minutes. If you like it thick, simmer for some more ti

Makes for a tasty party snack or for a rainy day. Makes about 15 cutlets Potatoes- 5 Bread Slices- 4 Stale bread can also be used Onions-1 (optional) Dry Mango Powder (Amchur)-2 Tsp Chaat Masala- 2 tsp or more to taste Salt- to taste Pepper- 2 tbsp Oil to fry Semolina- 1 small bowl (optional-use if deep frying) STUFFING Cottage Cheese (Paneer)- 200 gms Onions-1-2 Red chilli pd- 2 tsp Coriander(Dhania) pd- 1 tbsp Cumin (Jeera) pd- 1 tsp Salt- to taste Oil- 2 tsp Boil the potatoes till soft. Crumble the bread. Mash the potatoes, add salt, pepper,Amchur,chaat masala and bread. Knead lightly after adding chopped onion. Keep aside. Stuffing Heat oil in frying pan. Add chopped onions and fry till pink. Add crumbled cottage cheese, spice powders, salt and fry till dry. Let it cool. Cutlet Take Potato-bread mix and make small cups. Fill stuffing. Shape around the stuffing into cutlets. Roll in semolina to deep fry. If shallow frying,semolina may be omitted. Fry till golden. Serve with Green Ch