Easy Potato Sandwich

potato sandwich

This is an easy breezy recipe of toasted potato sandwich. This is an instant recipe when you are in a hurry but tell you what, this potato sandwich tastes yummm!!
Recipe of potato (aloo) sandwich
2-3 potatoes (aloo) - boiled, peeled
1/2 tsp black pepper powder
Salt to taste
Butter as needed
Bread slices (I used brown bread)
1. Break the potatoes into uneven pieces by your hands.
2. Mix salt and pepper powder in potato pieces.
3. Apply butter on bread slices. Place potato mixture on bread slice and cover it with another slice.
4. Toast in a sandwich maker and serve potato sandwich hot with tomato ketchup.

aloo sandwich

Palak Chilla (Spinach Pancake)

This spinach chilla is packed with goodness. If your kids do not like eating palak, this is one way to make them eat it.
Recipe of palak (spinach) chilla
2 cups besan (gram flour/chickpea flour)
1 cup palak (spinach) leaves- finely chopped
1/2 tsp ajwain (carom seeds)
1/2 tsp red chilli powder (cayenne pepper)
Salt to taste
1/2 tsp cumin powder
Oil to shallow fry
1. Mix all the above ingredients (except oil) in a bowl and add enough water to get a batter of thick pouring consistency. Beat the batter.
2. Heat a non-stick tava (griddle) and for the first chilla, grease it with few drops of oil. Rub your wooden spatula on the tava, a few times, so as to season it. You don't have to repeat this process for remaining chillas.
3. Turn the heat to low and pour 2 tbsp batter in the center of tava. Spread it in a round circular motion with the back of a serving spoon.
4. Turn the heat to medium and drizzle some oil on the cheela. When the edges turn brownish, it means chillla is cooked from underneath.
5. Loosen it with a flat spatula and turn over the cheela.
6. Cook from other side also till golden brown. Serve hot spinach chilla with chutney.

Karonde ki Sabzi

karonde ki sabzi

Karonda is a tangy berry and karonde ki sabzi is hot and tangy due to green chillies. Karaunde is cooked as a sabji and served as a pickle along with meals. karonde are a rich source of Iron and Vitamin C and this sabzi stay fresh for a long time when refrigerated.
Recipe of karonde/karaunde ki sabzi
250 gms karonde (karaunde)
4-5 green chillies- chopped
Salt to taste
2 tbsp mustard oil
1 tsp mustard seeds
1. Wash and halve karonde. Deseed them.
2. Heat mustard oil to smoking point. Add mustard seeds.
3. When they pop, add karonde and green chillies.
4. Add salt and mix. Cook covered, on a low heat till karonde become limp. Take out in a serving bowl and serve karonde as a pickle.

karonde ki sabji

Sprouts Cutlet

sprouts cutlet

A delicious way to eat sprouts is to turn them into cutlet. I am sure even your kids will love sprouts cutlet. I have used moong and moth sprouts in this recipe.
Recipe of sprouts cutlet
2 cup sprouts (ankurit dal)
2 small boiled potatoes
Salt to taste
3 green chillies- chopped
1 tbsp cornflour
Oil to shallow fry
1. Steam the sprouts to 3 whistles. Semi mash them.
2. Peel and grate boiled potatoes or you can mash them with potato masher.
3. Mix all the above ingredients except oil. You will get a semi firm dough after mixing.
4. Form balls from the sprouts dough and flatten between your palms to get round or oval cutlets.
5. Heat oil in a pan and shallow fry these cutlets in batches. Serve hot sprouts cutlet with  tomato ketchup or green chutney.

sprouts cutlets

Roasted Makhana (Fox nuts)

roasted makhana

Here I have given the recipe of roasted phool makhana as eaten during fasts. I have just seasoned makhane with sendha salt but if you want to eat roasted and salted makhana as any other snack (without fast), you can add ordinary salt and other spices like red chilli powder and chaat masala. Roasted savory makana is a good snacking option as it is rich in Calcium and other nutrients and taste absolutely great, crispy and crunchy.
Recipe of roasted makhana
2 cups makhana (fox nuts/lotus seeds/phool makhana)
Sendha salt to taste
2 tsp ghee (clarified butter)
1. Heat ghee in a pan or a kadhai. On a medium heat, add makhane.
2. Add salt and mix well.
3. Roast makhana on a medium heat, stirring constantly otherwise they will burn.
4. Roast till makhana turn pinkish. Turn off the heat and take makhane out of kadhai. Serve salted and roasted phool makhana.

Kesar Chawal (Saffron Rice)

Kesar chawal or saffron rice is an elegant rice dish which you can prepare for some special occasions or to make dinner extra special. It's a fragrant rice dish with rich aroma and rich taste.
Recipe of kesar chawal/saffron rice
2 cups basmati chawal (rice)
3 3/4 cup boiling water
1 tbsp ghee (clarified butter)
1/2 cup frozen green peas (matar)
1/2 tsp salt
1/2 cup cashew nuts
1 tsp kesar (saffron threads) soaked in 1/4 cup water
1. Heat ghee in a pan and add cashews. Saute till golden brown.
2. Add rice, saffron infused water, salt and boiling water. Also add green peas and mix.
3. Cover the pan and simmer on a low heat for about 12 minutes till the water is absorbed and rice grains are fluffy.
4. Gently fluff with the forks and serve saffron rice hot.

Mohanthal (Gram Flour Fudge) Recipe

Since it's festive time in India, I thought why not share a sweet recipe. Try this mohanthal and you will be delighted by it's rich taste.
Recipe of mohanthal
2 cups besan (gram flour/chickpea flour)
4 tbsp milk
1 cup sugar
2 tbsp + 1/2 cup ghee (clarified butter)
1/4 tsp elaichi (cardamom) powder
8-9 almonds- sliced
How to make mohanthal
1. Pass the besan through a sieve and discard the residue.
2. Heat 2 tbsp ghee and 4 tbsp milk.
3. Pour this over the besan. Mix with your fingers so that it is lump free and resemble bread crumbs.
4. Pass this again through a sieve and keep aside.
5. Make a syrup with 1 cup sugar and 3/4th cup water. Cook the sugar syrup till it reaches slightly more than 1 string consistency. Turn off the heat and keep aside.
6. Grease a thali with few drops of ghee and keep it aside.
7. Heat 1/2 cup ghee in a kadhai and add the besan from step 4. Cook on a low heat, stirring constantly till it gives nice aroma and turns golden brown. Add cardamom powder. Turn off the heat.
8. While the besan is still hot, add the hot sugar syrup. Mix continuously and make sure no lumps are formed. Keep mixing till it reaches setting consistency.
9. Pour this besan mixture on the greased thali and rap it on a flat surface so as to flatten it. Garnish with almonds.
10. Let it cool. Cut it into squares or diamonds and your mohanthal is ready.