MASALA TEA  

Ingredients
Tea leaves                     3 tsp
Water                            1 ½ cup
Milk                              1 ½ cup
Cinnamon powder        A pinch
Cardamom powder       ¼ tsp
Clove powder              ¼ tsp               
Sugar to taste

Method

Boil cinnamon powder, cardamom powder, clove powder, tealeaves & sugar together with water. Add milk give it a boil and serve immediately.

Tomato Spaghetti

Ingredients
Spaghetti (boiled)                            2 cups  
Onions  (chopped)                          2 medium  
Garlic (chopped)                            4cloves  
Oil                                                 2 tbsp  
Salt to taste  
Fresh tomatoes (chopped & peeled)  5  
Parsley                                          4 sprigs  
Sugar                                            2 tsp  
Water                                           1 cup  
Cheese (grated)                            4 cubes

Method

Cook spaghetti gently in plenty of water. When done drain out all water & wash in cold water. Heat oil in a pan add onion, garlic and salt. Saute until onion is tender, add tomato, parsley, sugar & water. Reduce heat and simmer, uncovered until sauce has thickened. Remove & serve over cooked spaghetti, topped with cheese.

OPEN GRILLED SANDWICH

Ingredients
Potatoes (boiled and mashed)               4         
Onion (finely chopped)                          1
Ginger (minced)                                    1"piece
Corriander leaves (finely chopped)      1 tbsp
Green chilli (finely chopped)                1
Garam masala                                       ½ tsp
Salt to taste
Bread slices                                          4
Cheese Slice                                         4
Oil                                                        1 tbsp

Method

    Heat the oil and saute the onion till golden brown. Add ginger, corriander leaves, green chilli and garam masala. Fry for a while. Add the mashed potatoes. Mix well and cook for a minute. Take the mixture off the heat and keep aside to cool. Take a bread slice spread the potato mixture over it and place a cheese slice over it, similarly make more and grill in a hot oven until cheese turns golden.  Serve hot with ketchup.

PEPPER SANDWICH

Ingredients
Butter                                                      1 tbsp
Bread slices                                             4
Cheese (grated)                                       6 cubes
Spring onions with green top (chopped)     1 Small            
Garlic (minced)                                        1 Clove            
Red bell peppers (chopped)                      2
Red pepper flakes                                   A pinch
Salt & pepper to taste

Method

  Combine cheese, garlic, spring onion and bell pepper in a bowl. Apply butter on bread slices and spread the cheese mixture on top. Grill in a hot oven until cheese turns golden. Sprinkle red pepper flakes & serve hot.  

CHICKEN CUTLETS   

Ingredients
Chicken                         200 gms
Potatoes (boiled)            50 gms
Bread                           1 slice
Salt to taste
Red chilli powder          ½ tsp
Garam masala              ½ tsp  
Egg (beaten)                1 
Bread crumbs              6 tbsp
Oil for frying

Method

     Cook, debone and shred chicken. Mash potatoes. Dip bread in water and then squeeze out the water. Combine chicken, potatoes, bread and spices. Shape into cutlets.

    Dip in beaten egg and coat with breadcrumbs. Deep fry in hot oil until golden brown in colour. Serve hot with chutney or sauce

SANDWICH PAKODAS

Ingredients For Filling
Potatoes (boiled)            4 big
Cumin                            1 tsp
Onion (chopped)            1
Pepper                            ½ tsp
Ginger (chopped)           ½” 
Green chillies (chopped)1
Chilli powder                  ½ tsp
 Salt to taste

Method

 Mash potatoes add onion, salt, pepper, ginger, green chilli & chilli powder mix well & keep aside.

Ingredients For Batter
Bread                           8 slices
Besan                           1½ cup
Chilli powder                 ½ tsp
Oil to fry
Salt to taste
Water to mix

Method

Trim away the sides of bread slices and cut each slice into 2 pieces. Sandwich them with the filling. Prepare a batter with rest of the ingredients except oil. Dip sandwiches in this batter and deep fry in hot oil .Cut each pakoda into two & serve hot with chutney.  

POTATO BALLS 

Ingredients
Potatoes                                  4
Peas (boiled)                           1 cup
Green chillies (chopped)        2
Ginger (chopped)                   1”
Corriander leaves (chopped) 2 tbsp
Salt to taste
Flour (maida)                         1 cup
Red chilli powder                   ½ tsp
Oil For frying

Method

   Combine flour, red chilli powder, ½ tsp of salt and water to make a thick batter. Boil, peel & mash potatoes add green chillies, ginger, peas, salt, & corriander leaves to the potatoes. Mix well. Make equal size balls.

  Dip each potato ball into the batter and fry in hot oil till golden brown in colour. Serve hot with tomato ketchup. 

SANDWICH DHOKLA

Ingredients  
Gram flour                               1cup  
Coriander  Leaves  (chopped)2 tsp  
Green chillies (chopped)         1 tsp  
Sour curd                                 1 cup     
Asafoetida                               1 pinch  
Salt to taste  
Oil                                            1 tbsp     
Green chillies                          4           
Mustard seeds                        ½ tsp  
Eno (fruit salt)                        1 pkt  
Curry leaves                           8-10  
Paneer (cut into slices)           100 gms  
Green mint chutney                1 cup  

Method

   Combine gramflour, green chillies, sour curd, asafoetida, eno and salt to a make a batter. Steam over hot water till soft & spongy in a baking tin when done cool & remove from the dish. Cut into small squares & keep aside.

  In a karahi  heat oil ,add mustard seeds, green chillies, curry leaves, asafoetida  powder & 3tbsp of Water  .As the water boils spread over the dhokla pieces. Squeeze a lime. Divide dhokla into two, on one slice spread green chutney place a paneer slice and cover with another. Press a little and serve garnished with corriander leaves.

PEA VERMICELLI

Ingredients
Oil                                            1½  tbsp
Vermicelli (boiled)                   250 gms
Onion (chopped)                      50 gms
Tomatoes (peeled & chopped)100 gms  
Boiled pea                                1 cup  
Salt to taste  
Black pepper powder               ¼ tsp

For Garnishing  
Corriander leaves                   Few     

Method

  Heat oil in a karahi and fry onions until soft. Add tomatoes and cook till done. Add peas, salt and black pepper. Mix well & cook for a minute. Add vermicelli mix well. Cook again for 2-3 minutes on high flame. Garnish with corriander leaves and serve hot.