Daal Chille

Ingredients:
All types of lentils
Salt, black pepper, red chilli powder

Prepration:
Soak all types of lentils in quantity of half bowl each. Let it soak over night.
Then grind this soaked lentils till becomes fine paste. Add little water if needed.
Put this paste into covered bowl and keep it in oven for a day to ferment. After day fermentation, add seasoning to the mixture of your tsate. You can put salt, red chilli, coriander powder or garm masala. Prepare chille fro the mixture. These can be relished as such or with tomato ketchup or mint chutney.

Besan Chille

Ingredients:
250gm Besan (Makes about 6 chille)
any chopped Veggies(e.g broccoli, cauliflower, cabbage, bell pepper, zucchini, tomato, onion)
Grated tomato
Sesame seed
Salt
Black chilli powder
oil

Preparation:
Add water to besan gradually to make sure there are no lumps. Keep adding the water till its loose consistency. Now add grated tomato to the mixture. Also add finely chopped vegetables into this mixture.

Cook the chille on non-stick pan. You can eat with ketch up or mayonnaise.

Garden Pasta

This recipe is Indian style pasta with no pasta sauce.

Ingredients:

Pasta
ginger

cut veggies of your choice - broccoli,carrots, zucchini, beans bell peper
Julianne size onions
black crush pepper
salt
tomato chilli ketchup
olive oil

Prepration:
Boil pasta with little oil and salt. To boil pasta, I use pressure cooker. It takes only whistle and pasta is cooked in less time.

In seperate pan, heat up olive oil. After the oil is little hot, add chopped ginger. Saute it a bit and add cut broccoli, carrots, beans, bell pepper. In last add, zucchini and onions.

After the veggies are little saute, add salt/black pepper/tomato chilli. Add this mixture to pasta and enjoy the hot/sazzy indian style pasta.

Bhuga ladoos

Bhuga is special sweet prepared in my home during the festival of Lohri. On the Lohri 2010, I thought of making Bhuga for the first time.

Ingredients:

Seasame seeds, Khoya, Sugar
(All three items in same quantity)

Preparation:

I started with 400gm of seasame white seeds. Roasted these in the non-stick pan without oil. Roasted on the slow flame so that the seeds don't turn brown. After roasting the seeds, grind them to fine powder and keep it in bowl.

Now heat up the pan and add whole khoya till becomes soft. After softening the khoya, add grinded seeds and mix these well. In last, add equal quantity of sugar.

Let the mixture cool down a bit and then make balls.
Bhuga is ready to be eaten :)

Namkeen Seviyan with crunch twist

Ingredients :

1 Kg Besan,
1 cup Sooji,
1/2 cup makki,
2 Spoon Ajwain,
According to taste: salt, red chilli, black chilli powder
Oil for frying
Ojus Machine

Preparation:
Mix all the ingredients and add 6 spoons of oil. Dough this mixture such that the oil mixes well with all the dry ingredients. Now add water and make think dough. The consistency of the dough should not be too loose or too hard.

Now heat up the oil for frying. Add the mixture into the ojus machine. Press the machine gradually to take out the besan mixture into the frying oil in circle shape. Let it fry for 4-5 minutes and then turn it upside down. Let it fry for some more time and then take out of oil.

This circle of seviyan can be broken down into smaller pieces or relish as it is !!