Curd sandwich

Bread slice.  4
Hung curd.   4tbls
Ginger and green chili paste 1tsp
Salt. To taste
Oil 1 tbls
Musturd seeds 1tsp
Whole red chillies 1-2
Method
Mix hung curd,Ginger chilli paste and salt spread an one slice and keep the another slice on it do the same with other slices also.now roast them a little on pan and cut into four triangular pieces and keep in a serving dish.in a small pan heat oil add musturd seed and red chillies when splutter spread on sandwiches..and serve.

Overnight oats

Ingredients
Rolled oats4tbls
Chia seeds 1tbls
Mix seeds 1tbls
Flax seeds 1tsp

Honey 1tbls
Dry bluberries 1tbls
Dry Cranberry 1tbls
Can use any dry fruit of your choice
Keep all the things in a jar now pour milk on it till they all are dipped in milk . keep in fridge over night..in the morning add chopped apple and 1tbls pomogranate seeds .
Enjoy
Can use any other fruit also of your choice (banana,grapes,mango,orange etc)

Kothmir wadi

Ingredients
Besan 1cup
Corriender leaves 1/2cup
Salt to taste
Chilli power 1/2tsp
Haldi 1/2tsp
Sugar 1tsp
Soda1/4 tsp
Mix and make batter with water
Just like we make for pakodas
Grease a flat dish and pour the batter and steam in microwave for 2.5 minutes cut into square pieces
Tadka
Oil 1tso
White til 1tsp
Heat oil add til when crackle add cubed Wadi cook a while and serve hot garnish with corriender leaves

Avacado salad

Ingredients
Avacado 1
Tomato 1
Onion 1
Cucumber 1/2
Corn boiled 1/2 cup
Sprouts. 1/2cup
Lettuce   2-3 leaves
Salt  to taste
Pepper powder to taste
Lemon juice. 2tbls
Method
Chop all the vegetables
Mix with corn and sprouts
Mix in salt , pepper and lemon juice mix properly and serve cold

Nutritious and tasty salad

Oats idli and sambhar

Idli
Ingredients
1cup oats grinded
1cup rava
Spinach grinded 1/2

cup
Eno 1.5tsp
Salt 1tsp
Oil to grease pan
Method
Mix all except Eno make batter  if required add some water or curd mix well when batter is ready grease the idli Patra now add Eno in the batter mix well and pour in idli Patra and steam in microwave for 4minutes and on gas around 7-8 minutes
Sambhar
Arhar dal 1cup. Washed
Mix vegetables chopped 1cup
Salt to taste
Sambhar power 3tsp
Haldi 1tsp
Mix all in cooker and add 5 cups of water and pressure cook after one whistle slow the flame and cook for 5 minutes switch off the gas allow it to cool.
Tadka
Oil 1tsp
Musturd seeds 1/2tsp
Whole red chillies 1-2 broken
Kari patta 10-15
Tamarind paste 1tbls or according to taste
Method
Heat oil in a karahi add musturd seed, whole red chillies when musturd starts crackling add Kari patta and 1/2 cup water now add tamarind paste mix well and pour the boiled dal give it a boil and serve hot .
If want can blend with hand blender for smooth sambhar.

Masala oats (zero oil)

Ingerdients
Rolled oats 4tbls heaped
Beans,carrot,onion, tomato,bell pepper finely chopped 1cup
Green chillies chopped 1-2(optional)
Water 2cups
Salt to taste
Chilli power 1/2tsp
Haldi powder 1/2tsp
Garam masala 1/2tsp
Corriender leaves to garnish
Method
Boil water add dry masalas give a good boil then add vegetables and chillies till vegetables are cooked add oats cook for 2-3minutes should be semi solied not very dry if required add some more water.garnish with corriender leaves.serve hot

Paniyaram(oats)

Ingredients
Suji 1cup
Oats grinded 1cup
Onion 1chopped
Green Chilli 1chopped
Ginger 1tbls grated
Salt to taste
Eno 1tsp
Curd 1cup
Water as required
Oil to cook
Method
Mix all the ingredients except oil and water now add water if required to make batter like idli now grease the paniyaram pan and put the batter in it keep on low flame when cooked from one side turn let it cook till golden serve hot with tomato chutney

Jhunka

Ingredients
Besan 1cup
Oil 2tbls
Onion 1finely chopped
Methi 1cup chopped
Salt to taste
Haldi 1/2tsp
Chilli pwd 1tsp
Water 2cups
Musturd seed 1tsp
corriender leaves to garnish
Method
Heat oil add musturd seed when crackle add o in cook till golden add besan and cook till aromatic add salt chilli powder and haldi add methi cook a while then add 2cups boiling water stirring continuously till it becomes thick serve hot with chapaties garnish with corriender leaves.

Tri colour poori

Ingredients
Atta 3cups
Beetroot 1boiled and blended
Spinach 1cup boiled and blended
Salt to taste
Ajwain 3 tsp
Water to kneed
Oil to fry
Method
Mix salt and ajwain in atta then
make 3parts of it mix beetroot in one part and kneed if required add water
In second part add spinach and kneed
Third part kneed as it is.now make long rolls of all three then hold all three rolls together and cut to make balls be for poori now roll and fry in hot oil and serve with pickle or potato curry.

Pasta in oats sauce(zero oil)

Ingredients
Wheat pasta 2cups boiled
Oats atta 2tbls
Cottage cheese 2tbls grated
Mushrooms,bell peppers,corn spinach,baby corn 1cup
chopped and blanched
Milk 1cup
Water 1,cup
Salt  to taste
Pepper 1/2tsp
Oregano 2tsp
Tomatoes 3medium sized boiled and blended
Tomato ketchup to garnish
Method
In a kadahi roast oats atta for few

minutes add 1cup milk stirring continuously add 1 cup water cook a while add grated paneer,salt pepper and oregano cook a little and add blended tomatoes and vegetables mix well and add boiled pasta cook a while and serve hot garnish with tomato ketchup.

Mango flamengo

Ingredients
Mango juice. 1glass
Khus syrup 3tbls
Lemon juice 1tsp
Soda water 1/8glass
Lemon slice and mint leaves to garnish
Method
Take tall stem glass
Pour khus syrup in it
Hold the glass little tilted and pour mango juice along with the wall of the glass when fill do it straight slowly
Now you can see 2 layers of khus and mango juice
Now put lemon juice and soda slowly on the top
Put a stirrer and garnish with lemon slice and mint leaves.

Sev puri

Ingredients
Papri 6-7
Nylone sev 3tbls
Anar 3 tbls
Imli chutney 3tbls
Green chutney 3tbl
Corn boiled 3tbls
Onion chopped 3tbls
Corriender leaves to garnish
Chat masala to sprinkle
Method
Place papri on a plate keep onion and corn on each of them now put some imli chutney,green chutney nylone sev,anar , corriender leaves and chat masala on every papri serve immediately

Hot n sour soup

Ingredients
Cabbage,carrot, capsicum,finely chopped 1cup
Water 4cup
Soya sauce 1tbls
Chilli sauce 1tbls
Vinegar. 1tbls
Salt to taste
Pepper powder 1/2tsp
Tomato sauce 1tbls
Corn flour. 2tsp mixed in 1/4cup cold water
Method
Mix all the ingredients except corn flour water
Give a good boil for 3-4 minutes
Add corn flour water slowly keep stirring if want your soup more thick can add some more corn flour water.
Serve hot

Shahi paneer

Ingredients
Tomato 4medium sized chopped
Onion    1 medium size chopped
Ginger.   1"piece chopped
Garlic.    7-8 cloves
Whole red chillies 3-4
Whole pepper 5-6
Clove.      4-5
Tejpatta.   1-2
Cinnamon. 1 stick
Cashew nuts 15-20

Mix all and put them in a pressure cooker give one whistle and keep on slow flame for 5-7 minutes
Paneer 250gm
Kasoori methi 2tsp
Tomato sauce 2tbls
Salt to taste
Cream to garnish
Method
Blend the boiled mixture and put it in a pan add salt , kasoori methi and tomato sauce mix well cut triangle pieces of paneer and add them in gravy give a boil garnish with cream and serve hot with chapaties

Trifel pudding

Ingredients
Custurd 1cup
Mix chopped fruits
Apple,mango,banana,grapes,pomogranate
Jelly 1/2cup
Cake 2-3slice
1small glass or one flat dish
Wafer biscuits to garnish
Method
In glass put a layer of cake then spread a layer of custurd then a layer of mix fruits after that put layer of jelly garnish with wafer biscuits..if making in a dish make custurd cake and jelly accordingly.also if your dish be is deep repeat the layers.

Rainbow sushi

Rainbow sushi

Ingredients

Sushi rice 1cup

Rice vinegar 1/4cup

1tsp salt

1tbls sugar

Cucumber 1cut length wise

Carrot 1 cut length wise

Asparagus 5sticks

Mayonnaise 6tbls

Soya sauce 

Wasabi

Pickled ginger

Nouri sheets 5

Mat to fold sushi

Method

Wash rice add 2cups of water cook when starts boiling simmer the flame and cook for 15minutes or till done.

Mix vinegar,salt and sugar micro for 30seconds and mix in rice and allow rice to cool.

Divide rice in 5parts and put 4parts in ziplocks add red colour in one part blue in second green in third and yellow in fourthnow press with fingers and colour the rice . Cook asparagus in 1tsp oil when brown add little salt and remove from heat.

Spread mat and keep nouri sheet an it smooth side should be out now spread a line of red rice then blue then white then yellow with were hands and press it lightly now spread a line of mayonnaise keep asparagus cucumber and carrot hold gently and roll it while pressing when fully rolled cut into 6-7roundles cone them with mayonnaise serve with soya sauce ,pickled ginger and wasabi.

Baked vada pao

Vada pao(Baked)

Ingredients
Maida 2cups
Yeast 11/2tsp
Water 1cup(warm)
Sugar 1tbls and 1tsp
1/6 cup olive oil
1tsp salt

Mix water yeast,sugar,salt keep for 5minutes .mix in maida make dough keep kneading for 20minutes till dough becomes soft and smooth cover and keep for 1hour punch and keep again for second rice after an hour oits ready.
Filling

4-5 potatoes boiled n mashed
Salt to taste
Haldi 1/2tsp
Musturd seed 1tsp
Kari patta few
Whole red chilli 2-3
Garlic cloves 4-5 crushed
Oil 1tbls

Heat oil add musturd seed, chilli,kari patta,salt and haldi mix well add potatoes and mix allow it to cool
Now take some dough fill this filling and make ball do the same with rest of the dough keep in baking tray leaving some space in between bake at 250°for about 15_20minutes or till baked remove from oven and serve hot

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