MOONG BAJRA DOSA BY MALLIKA NAYAK

A VERY HEALTHY DISH WHICH ALL WILL LOVE TO EAT..!!

MOONG BAJRA DOSA

Ingredients :

Soak equal quantity of moong and moong daal 1 cup each 

With 1/2 quantity of same akki or little millet 

little methi - 1/2 tsp. 

In a separate vessel soak over night 1/2 the quantity of moong Bajra.  

Method : 

Next morning grind all the ingredients together with green chillies, flax seed, ginger. For the batter add salt, and chopped onion and coriander leaves

Serve it hot with Pudina chutney and Tea... !!

EGG GREEN MASALA BY ARTHI VEDPRAKASH

  EGG GREEN MASALA

INGREDIENTS:

boiled eggs

ginger garlic paste

onion

tomatoes

coriander

mint leaves

garam masala sabot

green chilly

pinch ajinamoto.

METHOD:

In a mixer jar put coriander& mint leaves, ginger garlic paste, chilly, saboot garam masala ,make a fine paste, in a kadai put little oil, tejpatta, onions when it turns to pink add tomatoes saute all now add the green paste to it & fry until the rawness goes, put water & bring it a boil, lastly add eggs ajinamoto & salt. u can fry the eggs & add it will taste gud or cut into half & add serve with roti ya parata, tastes best with ghee rice too.

ALOO PALAK BY SUPRIYA PAI

Ingredients:

1 bunch palak patta
4 medium sized potatoes( half boiled)
1 onion chpd finely
5 cloves garlic chpd finely
1 tomato chpd finely
paste of a small piece of ginger
2 slit green chillies
1\2tsp red chilli pwdr
1\2tsp haldi pwdr
1tsp dhania pwdr
1\2tsp jeera pwdr
1tsp garam masala pwdr
salt
oil
1tsp fresh cream (optional)

Method:

Wash spinach, pat dry and blanch it( to retain the green colour and texture), grind to a thick paste and keep aside. Saute the half boiled and cubed potatoes in 1 tbsp oil and keep aside. Heat 1 tbsp oil in a pan, add onions, saute, add chpd garlic, slit green chillies, ginger paste, the spice pwdrs, chpd tomatoes, mix well, add the sauteed potatoes, toss, then pour the palak paste, check salt, garam masala pwdr, bring to a boil

FISH FRY GREEN MASALA BY ARTHI VEDPRAKASH

INGREDIENTS:
green chilly
ginger garlic paste
coriander stems
pepper powder
salt
cornflour ya maida
1/2 lemon squeezed
oil for deep fry 

METHOD:
make a fine paste in mixer ..green chilly, ginger garlic paste, coriander stems, pepper powder, salt, cornflour ya maida, 1/2 lemon squeezed, marinate it with fish pieces... deep fry in oil 

Simple tasty fish fry is ready

LUCHI WITH DUM ALOO BY SUPRIYA PAI

Ingredients:
1\2 kg potatoes( baby \ any variety) parboiled
paste of 1 big onion
tomato choopped
3 slit green chillies
2tbsp yoghurt
1 and 1\2 tsp paanch phoran(5 spices- jeera, methi, kalonji, mustard, saunf in eql proptn)
1tsp haldi powder
paste of 1tsp red chilli pwdr+ 1tsp ginger + 1\2tsp jeera pwdr
1tsp sugar
2 bay leaves
1tsp garam masala pwdr
1\2tsp pepper pwdr
1tsp ghee
1tsp chpd dhania patta
salt
2tbsp mustard oil or sunflower oil( use mustard oil fr authentic bengali flav) 

Method:
Parboil potatoes, peel, cut in halves, cool and then apply 1\2 tsp haldi pwdr, sprinkle salt and shallow fry it in 1tbsp mustard oil till slightly golden, keep aside. Melt 1tsp ghee in another pan, splutter paanch phoran, add bay leaves, mix in d remaining oil, add onion paste , saute well till the rawness disappears, put haldi+red chilli+jeera paste, toss,add sugar, chopped tomatoes, mix well, put pepper powder, yoghurt and the shallow fried potatoes, check salt, add 1 cup water, cook on low flame for 10 mins till gravy's thick dry and well blended,,add the slit green chillies, garam masala powder, give a stir, garnish with chopped dhania

 Luchi recipe :
In a bowl mix 2 cups of maida, 1\4tsp salt, 1\4tsp sugar, 1tsp ghee, warm water and knead to a soft dough, zip lock it for 15 mins and then roll out n fry

ROSE CORNFLOUR HALWA BY SARITA BHAT

INGREDIENTS:
Milk - 2 cup
Cornflour powder - 5 tbsp
Water - 1/2 cup
Sugar- 3/4 cup
Rose essence- 1/2 tbsp
Red food colour-1 drop
Ghee- 1 tbsp

Bring milk to boil
mix cornflour and water in a bowl ..
add it to boiling milk

keep stiring

Now add rose essence and red food colour

at this point add sugar

Mix and then add ghee

add pista

CHOCOLATE CAKE ICING BY SANDHYA KINI MAYENKAR

INGREDIENTS:
150gms icing sugar
20gms cocoa powder
1tsp butter
2 tbsp water.


METHOD:
Mix everything Nicely in a thick bottom pan. And heat on low flame. Keep continuously stirring. The sugar will melt. Keep stirring till it forms a smooth paste. No need to boil. Once its smooth. . pour directly hot onto the cake and immediately sprinkle the topping of ur choice like nuts Choco chips etc. Once it cools down. Refridgerate for fifteen mins. It tastes really yumm and chocolatyyy
OR add grated chocolate over it
OR white chocolate over it