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INGREDIENTS (To serve 2) Wholemeal bread-8 slices http://quezi.com/4450 Tomatoes-2 Onions- 1-2 Green chillies- 1 Coriander leaves- a handful Chaat Masala or Oregano- 1 tsp (to taste) Butter Salt- if required Cheese-4 slices or grated as required. Chop tomatoes,onions,chillies and coriander and mix. Add seasoning and butter slices. Toast on skillet and place filling and cheese on toasted bread. Seal with second toasted slice and let cheese melt before serving. If grilling,butter slices and fill with chopped vegs and cheese. Make crisp and brown. Serve with ketchup or chutney. Makes for a good meal with Hot Soup.

An interesting variation from the potato filling of the masala dosa.I did not have enough 'alu' and just about enough 'paneer' to make the last 2 dosas when I tried this about 2 and and a half years ago at Bangalore.It was really yummy and is a welcome break when we don't feel like eating Potato stuffed Dosai at home. Ingredients Dosa batter- to make enough dosas I give the requirements for filling about 6-7 dosas Paneer-250 grams Onions-2 Green chillies-2 Tomatoes-1 to 2 Mustard seeds- 1 tsp Jeera seeds (optional)- a pinch Red Chilli powder- 1/2 tsp Rasam powder- 1 1/2 tsp (can add less according to taste) (will post the family recipe soon) Salt- to taste Turmeric (haldi) pd- 1/4 tsp Oil- to fry Heat a pan and add oil. Add mustard and jeera seeds. When they splutter, add finely chopped onions and chillies. Fry till onions are soft. Add chopped tomatoes and fry well till oil leaves the side of the cooking mixture. Now,add crumbled paneer,salt and haldi. Fry till sof...

This soup is inspired and dedicated to my aunt,Geeta athai (paternal aunt) My aunt,PGT,Biology and The Eco-Club of D.T.E.A. Sr.Sec.School, Moti Bagh [II], New Delhi, India, had successfully cultivated a type of edible mushroom “Pleurotus florida” totally on bio-degradable waste like hay, fallen leaves, waste paper, rags, kitchen waste etc. I quote from an interview “We started this project hoping to utilise the waste that a space like a school creates: like plastic bags, newspapers and kitchen waste. We started growing mushrooms on newspaper scraps and kitchen waste in 2007. It was a success,” A great cook,herself,I made the soup first from the 1st crop grown from the seedsshe sent Appa.And the soup was delicious! Serves 4 Ingredients Button Mushrooms(preferable)-200 gms Oyster mushrooms may also be used Garlic- 10 cloves Onion shoots (shredded)-3 to 4 Water(to boil)-600 ml. Butter/ Olive oil-2 tbsp Salt-to taste Pepper-to taste Cornflour-1 1/2 tbsp Milk-200 ml(atleast) Cream- 1 tbsp G...

Came up as a A+B+C+D dish.Tasted yummy and filled everyone's stomach. Has vegetables,cottage cheese,bread and spices. Ingredients Inner Layer Cottage Cheese-150 grams OR Hung Curd(yummy healthy option) Chaat Masala-2 tsp Black salt-to taste Black pepper powder-1 tsp or to taste Crumble Cottage Cheese or roughly press hung curd. Mix spices into it and make soft stuffing. Alternate -Crumbled cheese to which red chilli flakes/oregano may be added. Gives a gooey yummy centre that children can't get enough of! Outer Layer Boiled vegetables(carrot,corn,green peas,cauliflower,beetroot)-250 gms Potatoes-2 Bread-2 slices Onion-2 Crushed Ginger-green chilli:1 tbsp Salt-to taste Pepper-to taste Breadcrumbs or semolina(sooji)- to coat Oil- to shallow fry Do not boil the vegetables till too soft. Drain water and leave on strainer till dry. Mash lightly,mix salt,pepper and crushed ginger-chilli. Mix in mashed potatoes and crumbled bread slices to make mix for outer layer. Stuff in co...

Tarkari in oriya means curry and is typically made of vegetables.Dhoka in hindi or oriya means to decieve,delude or cheat.This is mede of Besan or gramflour chunks cooked in a onion-tomato masala gravy and served as a curry. Hence, the 'dhoka'. This is a family recipe which is quite tasty and a good accompaniment to rice-dal fares. If there are no vegetables to make a curry,this becomes a convenient and tasty substitute. Ingredients (serves 4) For the Gramflour bits Besan or gramflour- 1 bowl Red chilli pd-1 tsp (to taste) Dry Mango pd(Amchur)-1 1/2 tsp Baking or cooking soda- a pinch Salt- to taste Water- to get desired consistency Gravy Onion-2 small Tomatoes-2 Cumin seeds-1/2 tsp Oil PASTE Onion- 1/2 Ginger- 1 inch garlic- 6 cloves Green Chilli- 1 or 2 (as desired) Powders Turmeric pd-1 tsp. Red chilli pd(opt.)-1/2 tsp Cumin (Jeera)pd-1-2 tsp Coriander (Dhania)pd- 1 1/2 tsp Curry pd- 1 1/2 tsp Garam Masala-a sprinkle Salt- to taste water-1 to 1 1/2 bowl Chopped coriander le...

My mom gave me this soup during my pregnancy and post-natal days and I absolutely loved it! The flavour is light,subtle and interesting.I had it as a starter before meals.Absolutely light on the stomach,enjoy it. Ingredients (For 2 large bowls of soup) Beetroot-2 Water-2 bowls Salt-1 1/2 tsp Pepper-1 tsp Juice of 1/2 to 1 lemon as per taste Suggestions for taste Mint leaves(crushed)-5 to 6 Cream- 1 tsp Peel the beetroot and slice it into roundels. Steam the beetroot with salt and 2 soup bowls of water. It takes about 10 minutes in a pressure cooker or 20-20 minutes in a covered dish. When soft,sprinkle pepper powder,squeeze lemon juice and serve hot. The steamed beetroot tastes good to eat while you drink thsoup or can alternately be used in other dishes. Chop the pieces and toss them into the soup bowl before serving for ease of eating. Suggestions: Mint Leaves:When the soup is done,add the mint leaves and leave coverd for a few minutes before serving to infuse the flavour. Cream-Serv...

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!!