Tomato Idiyappam

Ingredients:

• 1 cup Vermicelli roasted or Sevai
• 3 medium sized Tomato chopped
• 2 Green Chilli chopped
• 1/4 cup Peanut 
• 1 spring Curry leaves 
• 1 tablespoon Oil
• 1&1/2 teaspoon Mustard seeds
• 1/4 teaspoon Turmeric powder
• A pinch Asafoetida
• 2-3 teaspoon Lemon juice as  per taste
• 2 cups Water
• Salt as per taste 
• Fresh Cilantro for garnishing

Direction:

1. Heat 1/2 tablespoon of oil in a pan and roast the peanut until they are light golden brown. 
2. Take out the peanut from pan.
3. In the same pan, add remaining oil, heat the oil over medium heat. 
4. Add mustard seeds, when seeds start cracking add asafoetida, curry leaves, green chilli, tomato, salt and turmeric and fry for few seconds. 
5. Add vermicelli and mix it, add water and cook till water evaporates. 
6. Keep stirring in between so that it does not stick.
7. While serving sprinkle lemon juice, garnish with roasted peanut and cilantro.

Healthy Veggie Vermicelli

Ingredients:

• 2 cup Vermicelli roasted or Sevai
• 3/4 cup  chopped carrots 
• 3/4 cup chopped green beans 
• 3/4 cup corn kernels
• 1/2 cup green peas
• 4 tablespoons oil
• 1/2 teaspoon mustard seeds/rai
• 1/2 teaspoon turmeric
• 2-3 green chili chopped
• 2-3 tablespoon lemon juice or as per taste
• 3&1/2 cups water
• 1/3 cup cashews broken for garnishing
• Salt as per taste
• Fresh Cilantro chopped for garnishing

Direction:

1. Heat 1 tablespoon of oil in a pan and roast the cashews until they are light golden brown. 
2. Take out the cashews from pan.
3. In the same pan, add remaining oil, heat the oil over medium heat. 
4. Add mustard seeds, when seeds crack add green chili and fry for few seconds. 
5. Add carrots, green beans, corn, peas, turmeric, and salt and fry for 2-3 minutes over medium heat. 
6. Add vermicelli and mix it, add water and cook till water evaporates. 
7. Keep stirring in between so that it does not stick.
8. While serving sprinkle lemon juice, garnish with roasted cashews and cilantro.

Ragda Patties

Ingredients:For Ragda

• 1 cup Dried Green peas or white peas soaked in water for 6 hours and boil them till soft
• 1 medium sized Onion finely chopped
• 2 medium sized Tomatoes finely chopped
• 3-4 Green chilies chopped
• 1/4 teaspoon Asafoetida/hing
• 1/2 teaspoon Turmeric powder
• 2 tablespoon Cumin powder
• 2 teaspoon Garam Masala
• 1 &1/2 tablespoon Red chili powder
• 2 tablespoon Tamarind paste
• 4 tablespoon Oil
• Salt as per taste
• Coriander leaves

Direction:

1. Heat oil in a pan, add the cumin seeds and asafoetida and let them splutter. Add green chillis and saute for 2-3 seconds. 
2. After that add onion and fry on medium heat for 2-3 mts.
3. Add tomatoes and all the spices except garam masala powder. Mix it well. Add chopped tomatoes and cook it for another 3-4 mts.
4. Add boiled peas and 1 &1/4 cup of water and cook on high heat for 3-4 mts. 
5. After that reduce down the heat and cook for another 4-5 mts.
6. Add tamarind paste, mix and cook for 2-3 mts.
7. At last add garam masala powder and mix it well. 
8. The gravy will be thick. Garnish with coriander

Ingredients:For Patties

• 4-5 medium sized Potato (boiled and mashed)
• 2 tablespoon Corn flour
• 1 tablespoon Semolina
• 1/2 cup Coriander leaves
• 2-3 Green chilies chopped
• Salt as per taste
• Oil or Ghee for frying patties

Direction:

1. Mix all the ingredients of patties. Then start make small-small patties from it.
2. After that fry all the patties till golden brown from both the sides

Other Ingredients:

• Green Chutney
• Tamarind Chutney
• Sev
• Onion 
• Corriander chopped

How to serve Ragda Patties 

1. Place two patties pour 2 ladle of ragda add green chutney, tamarind chutney, sev, onion and garnish with coriander.
2. Serve hot.

Namak pare with flavor of besan

Ingredients:

• 1 cup Gram flour (besan)
• 1 cup Wheat flour 
• 1 teaspoon Red chili powder
• 1 teaspoon Carom seeds
• 1 teaspoon Cumin seeds
• 1 tablespoon Kasori methi
• 1/4 teaspoon Asafoetida (hing)
• 5 tablespoon Oil
• Salt as per taste
• Oil for fry

Direction:

1. Take a bowl mix both the flour, carom seeds, cumin seeds, red chili powder, kasori methi, asafoetida and salt. 
2. Add oil and rub it with fingertips to get crumby consistency.
3. With the help of water make a stiff dough.
4. Cover the dough and let it rest for 15 minute.
5. After 15 minute divide the dough in 3 equal parts. 
6. Roll out the dough into a half centimeter thick like chapati.
7. Cut the rolled out dough into diamond shaped pieces.
8. Heat the oil on medium heat.
9. Deep fry the diamond pieces until they turn golden brown from both the sides.

Healthy Corn Dhokla

Ingredients:For Dhokla

• 1 cup Semolina (suji)
• 3/4 cup Sweet corn kernels, boiled (makai ki dene)
• 1/2 cup Yogurt (curd)
• 1/2 cup Water
• 1 teaspoon Ginger paste
• 1 teaspoon Green chili paste
• 1 teaspoon fruit salt
• 1/4 teaspoon lemon juice

Ingredients:For tempering 

• 1/2 tablespoon Oil
• 1/2 teaspoon Mustard seeds
• 1 teaspoon Sesame seeds
• 3 slit Green chilies
• 1 tablespoon  sugar 
• 1/2 cup Water
• 1/4 cup chopped Coriander 

 Direction:For Dhokla

1. Grease the round tray or any thali with oil. 
2. Grind sweet corn and yogurt in a mixer, to make a smooth paste.
3. After that add semolina, ginger paste, green chili paste, salt and water, mix well.
4. Add fruit salt, lemon juice and mix well.
5. Pour the batter into greased thali and spread it.
6. Steam this about 20-25 minutes or check inserting a knife and it should come out clean.
7. Let it cool down for a while and take it out from mold carefully.
8. Now cut it into any size of pieces you want.

Direction:For tempering

1. Heat oil, when oil is hot add mustard seeds,when seeds start to crack add green chili and cook for 20-30 seconds .
2. After that add sugar, sesame seeds and water and boil it
3. Pour the tempering on dhokla.
4. Serve hot.

Indian Khari Biscuit

Ingredients:

• 1 sheet puff pastry
• Spices of your choice for taste (carom seeds,cumin seeds etc)

Direction:

1. Keep Puff Pastry sheet at room temperature for about 15-20 minutes.
2. Preheat oven to 350 deg Fahrenheit (180 deg Celsius).
3. Grease the cookie sheet with butter or ghee.
4. Put puff pastry sheet on rolling board and sprinkle spices on it. 
5. Using a rolling pin, lightly roll over the surface so that the spices get pushed into the pastry sheet a little. 
6. Cut the pastry sheet into rectangles
7. Put these rectangular pieces on cookie sheet 
8. Bake it for 10-15 minutes or until golden brown and crispy.

Idli Manchurian....from Left overs

Ingredients:

• 7-8 left over idlis, cut into small cubes
• 1/2 cup All purpose flour (maida)
• 1/4 cup Corn flour
• 1/2 cup Water and add some more water if its very thick
• 1/4 teaspoon Black pepper crushed
• Salt as per taste
• Oil for deep frying

Ingredients:For Sauce

• 1/4 cup Spring onions chopped
• 1/2 medium sized Capsicum chopped
• 1 teaspoon Ginger paste
• 2 Green chillis chopped
• 1 tablespoon Soya sauce
• 1 tablespoon Red chilli sauce
• 1 tablespoon Tomato ketchup
• 2 tablespoon Oil
• 1 tablespoon Corn flour mix it with 1/2 cup of water
• Salt as per taste
• Some chopped spring onion for garnishing

Direction:

1. Heat oil in a pan for deep frying.
2. In a bowl mix both flour, salt, black pepper and water to make a thick paste. 
3. Dip the idli pieces into the batter and coat with batter. Deep fry on medium heat till it turns golden brown and crispy.
4. Heat oil in a another pan, add ginger paste and fry for a few seconds. Add the green chillis and fry for a 20 seconds. 
5. After that add spring onions and fry for 2 minute. Add capsicum and fry for another 3 minute. 
6. Add  soya sauce, tomato ketchup and chilli sauce. Mix it well and cook for 2 minute. 
7. Add corn flour water and cook for 1 minute.
8. Add the deep fried idli pieces and mix. 
9. Toss on high flame for 1-2 minute. 
10. Switch down the heat. Garnish with the chopped spring onion.

Tricolor Idlis

Ingredients:For Green Idli

• 1/2 cup Suji/rava (semolina)
• 1/2 cup Yogurt (curd)
• 1/4 cup Palak puree (spinach puree)
• 2 tablespoon Water
• 1/2 tablespoon Oil
• 1/2 teaspoon Mustard seeds
• 1/4 teaspoon Baking soda
• Salt as per taste

Ingredients:For Orange Idli

• 1/2 cup Suji/rava (semolina)
• 1/2 cup Yogurt (curd)
• 1/4 cup Tomato puree 
• 2 tablespoon Water
• 1/2 tablespoon Oil
• 1/2 teaspoon Mustard seeds
• 1/4 teaspoon Baking soda
• Salt as per taste

Ingredients:For White Idli

• 1/2 cup Suji/rava (semolina)
• 1/2 cup Yogurt (curd)
• 1/4 cup Water+2 tablespoon 
• 1/2 tablespoon Oil
• 1/2 teaspoon Mustard seeds
• 1/4 teaspoon Baking soda
• Salt as per taste

Direction:For Green Idli

1. In a dish put oil.Microwave uncovered for 30 seconds.
2. Add mustard seeds and suji,mix it well.Microwave uncovered for 1 minute.
3. Add salt and mix well.
4. When suji cool down,add curd, spinach puree and water mix it well.
5. Add baking soda and mix it well.
6. Keep aside for 10 minute.

Direction:For Orange Idli

1. In a dish put oil.Microwave uncovered for 30 seconds.
2. Add mustard seeds and suji,mix it well.Microwave uncovered for 1 minute.
3. Add salt and mix well.
4. When suji cool down,add curd, tomato puree and water mix it well.
5. Add baking soda and mix it well.
6. Keep aside for 10 minute.

Direction:For White Idli

1. In a dish put oil.Microwave uncovered for 30 seconds.
2. Add mustrad seeds and suji,mix it well.Microwave uncovered for 1 minute.
3. Add salt and mix well.
4. When suji cool down,add curd and water mix it well.
5. Add baking soda and mix it well.
6. Keep aside for 10 minute.

Direction:For Arranging the Idli batter

1. Grease idli mold of microwave safe idli box.
2. Pour half tablespoon from each batter side by side carefully into the idli mold.
3. Arrange idli mold into idli box, cover it and microwave it for 2 minute. To check, insert toothpick in the center and it should come out clean.
4. Serve hot with chutney and Sambar 

Masala Biscuit

Ingredients:

• 1/2 cup Wheat flour
• 1/4 cup All purpose flour
• 1/4 cup Ghee
• 1/4 teaspoon Red chilli powder
• 1/4 teaspoon Black pepper powder
• 1/4 teaspoon Cumin powder
• 1/2 teaspoon Ajwain (carom seeds)
• 1 teaspoon Semolina (suji)
• 1/2 tablespoon Kasori methi
• 1/2 teaspoon Baking powder
• 1 teaspoon Sugar
• Salt as per taste
• Luke warm water as needed

Direction:

1. Preheat the oven at 250 degree Fahrenheit (120 degree Celsius).
2. In a bowl, mix wheat flour, maida, red chilli powder, black pepper powder, cumin powder, ajwain, suji, baking powder, kasori methi, salt and sugar.
3. Add ghee and mix well. 
4. Now with use of water make a stiff dough.
5. Take small portion of the dough and roll it just like a thick roti.
6. Cut it with cookie cutter in any desired shape.
7. Place a foil on baking tray and lightly grease it with oil. Arrange biscuits over it.
8. Bake it for 15-20 minutes or until they are light golden brown from all the sides.

Note:Flip it over after 10 minutes, otherwise biscuits will get overcooked from one side.

Veggie Puffs

Ingredients:

• 5 rectangular shape Puff Pastry Sheets 
• 1 Potatoes boiled and mashed
• 1/4 cup Green peas (boiled)
• 1/4 cup Sweet corn (boiled)
• 1 teaspoon Red Chilli powder
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Garam Masala 
• 1/2 teaspoon Mango powder (amchur powder)
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Cumin seeds
• 2 Green chili chopped
• 2 teaspoon Oil 
• Salt to taste

Direction:

1. Keep Puff Pastry sheet at room temperature for about 15-20 minutes.
2. Heat oil in a pan, add cumin and mustard seeds. When they sizzle, add green chili, peas, corn and saute for 1 minute 
3. Add mashed potato and mix well.
4. After that add all the spices and cook it for another 2 minute.
5. Preheat oven at 350 degree Fahrenheit and 180 degree Celsius. 
6. Meanwhile, take puff pastry sheets put 2 tablespoon potato mixture and spread it in just the center do not spread it on sides of the sheet. 
7. Fold the sheet into half and seal the sides. 
8. Bake them for total 10-15 minutes by flipping them over after 7-8 minutes.
9. It should turn golden brown from both the sides.
10. Serve hot with ketchup or chutney.

Stuffed Buns (Masala buns)

Ingredients: For Covering

• 1 cup All purpose flour (maida)
• 1/2 tablespoon Oil
• 1/2 teaspoon Salt
• 1/2 teaspoon Sugar
• 1/2 teaspoon Instant yeast/Active dry yeast
• Lukewarm water

Ingredients:For Filling

• 1 medium sized Potato (boiled&mashed)
• 1 tablespoon Oil
• 2 tablespoon Peas (matar)
• 2 tablespoon Cilantro chopped
• 1 Green chili chopped
• 1/4 teaspoon Turmeric powder
• 1/2 tablespoon Fennel seeds
• 1 teaspoon Coriander seeds
• 1 teaspoon Red chili powder
• 1 teaspoon Mango powder (amchur powder)
• 1/4 teaspoon Mustard seeds
• 1/4 teaspoon Garam masala
• Pinch of Asafoetida

Direction:

1. Take out flour in bowl and make a hole in center of the flour. Add sugar, yeast, salt and oil in the flour and mix well.
2. Add little amount of lukewarm water in the flour mixture and make a soft dough. 
3. Knead dough for 2 minute until it becomes soft. 
4. Grease the dough with little oil, cover it and keep it aside for 15 minutes. 
5. Meanwhile to prepare filling, heat oil in a pan add asafoetida, coriander seeds, fennel seeds and fry it for 20 seconds.
6. After that add green chili and peas, fry it for 1 minute.
7. Now add mashed potato, turmeric powder, salt, red chili powder, garam masala, mango powder and cilantro. Mix all ingredients well and cook for 2 minutes.
8. After 15 minute again knead the dough. Divide the dough into 4 equal parts. 
9. Take one part in your hand and make a round ball and flatten the ball, put stuffing, seal edges and lightly flatten with your palm. 
10. Grease the baking tray with oil and place the buns on the tray. Cover it and put in warm place for 1 hour.
11. Preheat the oven at 350 degree Fahrenheit (180 degree Celsius). Put baking tray in preheated oven and bake it for 20-22 minute or it turns golden brown from all the sides.
12. Grease the buns with butter or oil and serve hot.

Baked Bhakarwadi

Ingredients:For Dough

• 1&1/4 cup All purpose flour (maida)
• 3/4 cup Besan (gram flour)
• 1 teaspoon Baking powder
• 1/4 teaspoon Asafoetida (hing)
• 1/4 teaspoon Turmeric powder (haldi)
• 4 tablespoon Oil
• 1/2 cup Water or as needed
• Salt as per taste

Ingredients:For Stuffing

• 1/2 cup Grated dry Coconut
• 1/4 cup Sesame seeds
• 1/2 tablespoon Coriander powder
• 1/2 cup chopped Cilantro
• 4 Green chilies chopped
• 2 teaspoon Ginger chopped
• 1 teaspoon Garam masala
• 1 teaspoon Red chili powder
• 2 teaspoon Sugar
• Salt as per taste

Ingredients:For Spreading

• 1/4 cup Tamarind Paste

Direction:

1. Sieve the besan and maida.Add baking powder,asafoetida,turmeric and salt,mix it well.
2. After that add oil and mix it well.
3. Now with use of little-little water make a stiff dough. Let it rest for 20 minute.
4. Take a blender jar mix dry coconut,sesame seeds,cilantro,green chilies and ginger,blend it.
5. After that add garam masala,red chili powder,coriander powder,sugar and salt,again blend it.
6. Divide the dough in 3 equal parts and roll out each dough into a round circle for about 5" diameter.
7. Spread about 1 tablespoon tamarind paste on rolled dough.
8. Now put stuffing on it, spread evenly and roll in like a cylinder.
9. Cut into about 1" bite size.
10. Preheat the oven to 300 degree Fahrenheit (150 degree Celsius)
11. Grease the baking tray with little oil, arrange all the bhakarwadis in a baking tray and bake it for 25-30 minute. Keep flipping the bhakarwadis after every 5-7 minutes, otherwise it will overcook from one side.
12. After 25-30 minutes it should have nice golden brown color from all the sides.

Pizza on Bread Slice

Ingredients:For Pizza Base

• 7-8 Bread slices (wheat or white)
• 2-3 tablespoon Tomato ketchup

Ingredients:For Topping

• 1 medium sized Onion chopped
• 1 medium sized Tomato chopped
• 1 medium sized Green and Yellow capsicum chopped
• 2 tablespoon Black olives
• 2-3 tablespoon Red chili sauce (adjust as per taste)
• 2-3 tablespoon Tomato ketchup (adjust as per taste)
• 1/4 Green Beans chopped
• 2 Green chili chopped
• 1 teaspoon crushed Black-pepper
• 2 tablespoon Oil 
• Mozzarella cheese to top
• Salt as per taste

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius)
2. Heat oil in a pan add green chili and chopped onion, fry it for 2 minute.
3. After that add green beans and fry another 3 minute.
4. Add both capsicum and fry it for 2 minute.
5. Add tomato and fry it for 1 minute.
6. After that add both sauces,black-pepper and salt, cook it for another 1-2 minute.
7. Take Pizza tray or any other tray, cover the tray with aluminum foil and grease with butter.
8. Take bread slice spread sauce and sprinkle veggies mixture,cheese on top of it,put black olives.
9. Bake it for 4-5 minute or until the bread turns golden in color and crispy.
10. Serve hot with sauce. 

Kalmi Vadas

Ingredients:

• 1/2 cup Chana dal
• 1/4 cup Split moong dal
• 9-10 Green chilies (as per taste)
• 2 tablespoon Corriander seeds
• 1 tablespoon Fennel seeds
• 1/4 cup chopped Cilantro
• 2 tablespoon Ginger paste
• 1 cup Boiled & Mashed Potato
• 2 teaspoon Crushed Black pepper
• Salt as per taste
• 1/4 teaspoon Asafetida (hing)
• Oil for deep fry

Direction:

1. Wash and soak chana dal, moong dal for atleast 4-5 hour.
2. After that blend dal with green chili and ginger paste with use of 3 tablespoon water.
3. After blending, mix all the ingredients except oil.
4. Divide the dough in 8-9 equal parts and make them in pattie shape.
5. Heat oil on medium flame and fry the kalmi vada for 4-5 minute or until golden brown.
6. Take out form oil and let be cool down at room temperature.
7. After that slice the vada and then divide each slice in 2 parts
8. Again fry them on medium heat till they are golden brown,crunchy and crispy.
9. Serve hot with cilantro chutney.

Note: Kalmi vadas are double fried.

Palak Dhokla

Ingredients:

• 1 cup Gram flour (besan)
• 1/2 cup Palak puree
• 1/2 cup Water
• 3/4 teaspoon Baking Soda
• 3/4 teaspoon Lemon juice
• 3 Green chilli chopped
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Mustard seeds
• 1 tablespoon Oil
• Salt as per taste
• Fresh grated coconut for garnishing

Direction:

1. Grease the 8 inch baking pan or thali with oil.
2. Grind palak to make smooth puree without adding water.
3. Add salt,lemon juice and turmeric powder into the palak puree and mix well.
4. Add besan and mix it well.
5. Add water to the besan mixture and make a smooth batter.
6. Add baking soda and mix well
7. Pour into a greased pan and steam it for 15-20 minutes or until insert toothpick and it comes out clean.
8. Insert knife in the sides of dhokla and flip it on a plate.
9. Heat oil,add mustard seeds when seeds splutter add green chili and fry for 30-40 seconds,
10. Pour this oil on the dhokla.
11. Sprinkle grated coconut. Serve hot.

Khasta Kachori

Ingredients:For Covering

• 3/4 cup All purpose flour
• 2 tablespoon Semolina (sooji)
• 2 tablespoon Butter/Ghee
• Salt as per taste

Ingredients:For Stuffing

• 1/2 cup Moong dal (Wash and soak the dal for at-least 2 hour)
• 1 tablespoon Ginger paste
• 2 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 2 teaspoon Fennel seeds
• 2 teaspoon Coriander seeds
• 2 teaspoon Dry mango powder (Amchur)
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Asafoetida
• 1 teaspoon Garam masala
• 1 tablespoon kasori methi
• 2 tablespoon Oil
• Salt as per taste

Direction:For Covering

1. Mix semolina and flour.Add salt and mix it well.
2. Add butter/ghee and mix it.
3. Add little-little water and make a stiff dough.
4. Cover the dough.Let it rest for half hour

Direction:For Stuffing

1. Drain out all the water from moong dal.Add into blender and grind it.
2. Take a pan heat oil.Add coriander seeds,fennel seeds,asafoetida and ginger paste,fry it for 10-20 seconds.
3. After that add moong dal and keep stirring and cook it for 4-5 minute.
4. Add red chili powder,corinader powder,dry mango powder,turmeric powder,garam masala,kasori methi and salt,cook it for another 1-2 minute.
5. Let the mixture cool down.
6. Divide the dough into equal size 6-7 balls.
7. Take one ball and flatten it, put stuffing, seal edges and lightly flatten with your plam.
8. Heat the oil on medium flame and deep fry the kachoris on medium flame till they turn light golden brown from both the sides.

Thattai

Ingredients:

• 1 cup Rice flour
• 1/4 cup Gram flour (besan)
• 1 tablespoon Channa dal 
• 1/4 teaspoon Asafoetida
• 1 teaspoon Red chili powder
• 1/2 teaspoon Turmeric powder
• 1 tablespoon Kasuri methi
• 2 tablespoon Ghee/Butter
• 1/2 cup Luke warm water (as needed)
• Oil to fry 
• Salt as per taste

Direction:

1. Soak channa dal for 30 minutes.
2. Mix rice flour,gram flour,asafoetida, red chilli powder, salt, turmeric, Kasuri methi, ghee, and soaked dal.
3. Slowly add water to make a smooth dough. 
4. Make equal sized balls of it and keep it covered. 
5. Take a zip loc cover, grease it from inside with few drops of oil. 
6. Keep one ball at a time in it and use a flat bottomed bowl to press it. 
7. After flattening with the bowl, it is a must to flatten with your fingers to make it thin and even. 
8. Carefully take it out from zip lock cover. 
9. Heat oil, keeping in medium flame carefully drop the thattais and fry until they turn golden brown from both the sides.

Chilli Pepper Hot Macroni

Ingredients:

• 2 cup Macaroni
• 2 teaspoon Red chilli flakes
• 1 teaspoon Black peppercorns crushed
• 2 tablespoon Oil
• 1 tablespoon Kasoori methi
• 1 tablespoon Red Chilli sauce
• 1/4 cup Water
• Salt as per taste
• Mint leaf for garnishing

Direction:

1. Heat 2-3 cups of water in a pan, add macaroni,1/2 teaspoon oil, little salt and boil till it is soft enough to eat.
2. Heat 2 tablespoon oil in a pan,add macaroni,salt,red chili flakes,crushed black peppercorns and add 1/4 cup water.Mix it well.
3. Add kasoori methi and red chilli sauce mix it well. 
4. Serve hot and garnish with mint leaf. 

Green Peas Dhokla

Ingredients:For Dhokla

• 1 cup Gram flour (besan)
• 4 tablespoon Semolina (sooji)
• 1 cup Green peas
• 6 Green Chili (chopped)
• 2 tablespoon Ginger paste
• 2 tablespoon Oil
• 1 tablespoon Sugar
• 2 teaspoon Eno fruit salt
• 2 tablespoon Lemon juice
• Salt as per taste

Ingredients:For Tempering

• 1 tablespoon Mustard seeds
• 2 tablespoon Oil
• 2 Green chili(cut into thin strips)

Direction:For Dhokla

1. Grease the round tray or any thali with oil. 
2. Grind the peas, green chilies and ginger in a mixer. Do not add water in this paste,make a smooth paste.
3. Mix besan and sooji,add lemon juice,sugar,salt, and oil in it.
4. After that add green peas paste in it and mix it well.
5. Add 1\3 cup water and mix it well.
6. After that add eno fruit salt and mix it.
7. Pour the batter into greased thali and spread it.
8. Steam this about 20-25 minutes or check inserting a knife and it should come out clean.

Direction:For tempering

1. Heat oil,when oil is hot add mustard seeds,when seeds start to crack add green chili and cook for 20-30 seconds.
2. After that add 1/4 cup water and boil it.
3. Pour the tempering on dhokla.
4. Serve hot.

Cheesy Bread Cups

Ingredients:

• 8-9 Bread Slices (Wheat,white)
• 1 medium sized Onion (chopped in very small pieces)
• 1 medium sized Red capsicum (chopped in very small pieces)
• 1 medium sized Green capsicum (chopped in very small pieces)
• 1/4 cup Paneer (cut in very small pieces)
• 1 Green chili chopped
• 3-4 tablespoon Tomato ketchup or any pasta sauce
• Black pepper for sprinkle
• Salt as per taste
• Oil for greasing
• Amul cheese/or any other cheese (to top)

Direction:

1. Preheat oven to 350 deg Fahrenheit and 180 deg Celsius.
2. Grease muffin tray with oil.
3. Take bread slices,cut the bread slices with a any katori or lid to make circle. 
4. Place these bread circles in muffin tray so that to make a cup shape.Spread the tomato sauce on it.
5. Mix all the veggies and paneer also add salt and mix it well.Put veggies mixture in bread cup and cheese on top of it. Sprinkle some black-pepper on it.
6. Bake for 7-8 minutes or until the bread turns golden in color and crisp too.