Brown and White Triangulars

Ingredients
6 slices brown bread
6 slices white bread
3 potatoes boiled, peeled and mashed
3-4 green chillies
4-5 pods garlic
1 piece ginger
1/2 tsp turmeric
salt to taste
2 tbs cheese grated
1 tbsp finely chopped coriander
butter to apply

Method
1. Crush together chillies and garlic.
2. Mix all ingredients except bread and butter.
3. Cut bread -- any uneven side of bread, so that one brown slices matches one white slices.
4. Apply butter on inner side of each slice.
5. Place some potato mixture on white slice.
6. Cover with brown slice.
7. Press into a preheated sandwich toaster.
8. Toast very light. Serve hot with ketchup.

Bhindi Gajar Masala

Ingredients
(15 - 20) ladiesfinger (bhindi)
3 carrots (gajar)
onions
green chillies
ginger
black pepper
dry red pepper, dhania seeds, sesame, cumin
curry leaves, tamarind paste, salt, soya bean oil, butter, oil

Method
1. Cut the ladiesfinger into small pieces and saute it in about 2 tablespoon of soya bean oil adding salt and black pepper to taste.
2. Saute till the ladiesfingers are not sticky and keep it aside.
3. Roast and grind with soya bean oil to smooth and thick paste with: 2 tablespoon of dhania
seeds, 2 tablespoon of sesame seeds, 1 tsp of cumin, 2 tsp of salt, 5 dry red pepper.
4. Wet grind to a paste: Two large onions, cut two 1" fresh ginger pieces.
5. Cut 3 Carrots length wise and apply the masala paste got in step 2. Then saute it in about
2 tablespoon of butter adding salt to taste.
6. In a non stick kadai, add 4-5 tablespoons of oil and pour the wet onion paste got in step 3,
4 length wise slit green chillies and saute it until the chillies get a yellow hue.
7. Add 1/2 tsp of tamarind paste and 1/2 cup water and continue heating.
8. When this starts boiling, add the carrots sauted in butter and the bhindi (ladiesfinger) and
more salt to taste.
9. Garnish it with curry leaves.

Coating Batter For Dipped Bhajias

Ingredients
1 cup gramflour
1 tbsp. rice flour
3/4 tsp. salt
few ajwain seeds
pinch of asafoetida
1/2 tsp. cumin powder
2-3 pinches baking soda
2 tsp. hot oil (after batter has be prepared).

Method
1. Mix together all the ingredients
2. Make a batter which will coat the back of a spoon thickly, when dipped.
3. One may add ground garlic, ginger, chillies, as desired.
4. Dip chunks of paneer, or sliced capsicums, cucumbers, potato, onions, zuchinni, whole hot green chillies, boiled whole babycorns, etc.

Grilled Tomato Pickups

Ingredients
3 tomatoes
2 capsicums
2 onions
200 gms. paneer
1 green chilli, finely chopped
1 garlic crushed
1 tsp. olive oil
1 tsp. assorted dried herbs, crushed (basil, thyme, rosemary, mint, etc)
1 tsp. lemon juice
1 tsp. sugar ground
1/2 tsp. soya sauce
salt to taste
1/2 cup grated cheese

Method
1. Slit each tomato carefully, making a vertical incision. Scoop out inside seeds and pulp, mash it well, keep aside. Keep aside shell carefully.
2. Put olive oil, lemon juice, soya sauce, sugar,salt in a bottle with fitting lid.
3. Add herbs, garlic, chilli, tomato seeds and pulp, 2 tbsp water, close lid, shake well.
4. Keep marinade aside till required. Chop capsicum, tomato shell, onions and paneer into similar sized chunks.
5. Put each in a separate bowl, add one fourth of prepared marinade.
6. Gently coat pieces with marinade by tossing or with hand. Allow to marinate for about 30 minutes.
7. Grill each of the marinated ingredients for 2-3 minutes under a hot grill. Toss together in a
large bowl, sprinkle grated cheese.
8. Grill again for 2-3 minutes till cheese melts. Serve as hot pickups.

Chicken Rasam

Ingredients
1 small chicken (fry a little in the open fire take out only inner portions cut into small pieces)
2 tbsp ghee
1 tsp lemon juice salt as per taste
grind into paste:
1 cup onion, chopped
1 tsp dhania 2 garlic flakes
1/2" ginger
2 cloves
2 cardamoms
1/2 tsp aniseed
1/2 tsp poppy seeds
1/2 tsp turmeric powder
1 tsp red chilli powder


Method
Heat ghee in a pan
Add the grounded masala and let it cook for 5-6 minutes
Add chicken pieces with 1 litre of water
Boil for some time
Add salt and lemon juice
Serve hot