Haryali Corn Roomali Rolls

Ingredients

4 roomali rotis

1.5 cups spinach puree

1/2 cup corn seeds

1/2 cup channa dal

1/2 tsp cinnamon powder

2 green chillies chopped

3 tbspn oil

Oil for frying

Salt to taste

Process

To obtain the spinach puree, cut the spinach into medium-sized pieces and boil the leaves. Drain out excess water and blend in a mixer to obtain puree. Soak the channa dal in water for 2 hours. Drain out the water and grind together with the spinach puree to obtain a smooth paste. Heat the oil and add the channa-spinach paste and cook over a low-flame for 3-4 minutes. Slightly grind the corn seeds and add to the spinach and dal mixture. Also add all the spices and salt to taste. Cook till the mixture is thick and there is no water remaining in it. Allow the mixture to cool. Grease your palm and divide the dough into portions. Roll out each portion on your palm into a thin roll, 2-3 inches long. Heat enough oil for deep frying the rolls.

To serve

Break the roomali roti into pieces, big enough to roll each of the spinach corn rolls in it. Wrap each of the roomali roll in tissue paper and serve.

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Maggi Pakoda

Ingredients

1 noddle maggi

1/2 tspn baking soda

100 gms besan

Green chillies

1 tspn red chilli powder

Oil to fry

1 tspn dhaniya powder

Corriander leaves

Water to mix

Salt according to taste

Process

Make 2 minute maggi noddles. Place the prepared maggi in a round plate for it to freeze in that shape. Than after some time (appox 20 minutes) cut it into square shape with a knife. On the other side prepare besan to make pakoda's. For this add salt, corriander leaves, baking soda, red chilli powder, green chillies to the besan. Add water to mix it. Heat oil to fry. Put 2 tbspn of heated oil in the besan batter. Than take each slice of maggi and dip it in besan to deep fry. Serve it hot with mint chutney.

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Paneer Manchurian

Ingredients

Paneer cut into small square shape

3 onions chopped into square shape

(as shown in the image)

3 capsicums chopped into square shape

(as shown in the image)

3 tomatoes chopped into square shape

(as shown in the image)

Paneer Manchurian Masala

Chat Masala

Butter

Process

Heat the non-stick pan, add butter and wait for it to melt. Add paneer manchurian masala and chat masala to it, mix it well. Put all the chopped vegetables into it and wait for 2 mints. Than add paneer to it. Do not mix it with a spoon during the process of adding vegetables and paneer. In the end wait for it to cook until golden brown. Serve it hot with mint chutney.

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Vegetable Uthappam

For 2-3 people, depending upon capacity.

Ingredients

4 onions chopped
3 capsicum chopped
1/2 cauliflower grated
5 carrots grated
7 green chillies chopped
corriander leaves chopped
Rava
Salt according to taste
Baking soda
Curd
Oil

Process

First, mix all the vegetables chopped along with rava with the help of water in a mixing bowl. Add salt, curd, green chillies and mix well again. After mixing it well keep it aside for some time for it to resolve completely. Take a nonstick pan, pre-heat and put 1 tbsp oil, spread the mixture gradually circling it clockwise and increasing the size of the circle. Put oil at the ends for it to cook properly. After sometime turn it the other side and put oil again. When it is golden brown, serve it hot with mint chutney.

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