Monday, June 28, 2010

Stuff Tomatoes with Gobhi and Aloo


6 Medium sized tomatos
One Big Patato boiled mashed
One small Gobhi grated
1 cup peas
8-10 Cashews fried
Salt to taste
½ tps Red chili powder
½ tps Garam masala
½ tps amchoor (Dry Mango Powder)
½ tps dhania Powder (Cumin Powder)
2tps oil


1. In a pan take add oil.
2. Add peas in the oil. Fry peas for 2-3 minutes. add cashews into it
3. Now add grated gobhi, mashed potato in the pan
4. Add salt, chilly powder, cumin powder, amchoor, garam masala in to it
5. Mix it and cook it for 2 minutes
6. Cut the tomatoes into halves lengthways and scoop out the seeds and pulp
7. Rub little salt into it and keep it aside
8. Now fill the mixture into the tomato shell
9. Fill the tomato shell with little access. Now close the tomato with the cap(remaining part of the tomato)
10. Cook it in preheated oven for 3-4 minutes or cook it on tava on both side
11. Serve hot

Sunday, June 20, 2010

Sprouts Sandwich with Yogurt Sauce and Green Chutney


8 Whole wheat bread slices
For sauce
1 cup Yogurt
Salt according to taste
Chilly flacks ½ tps
1/4 cup chopped fresh mint
10-12 garlic clove chopped

Sprout Mixture
1 cup mixed beans (whole moong, chick peas, green chana, brown chana, matki etc.) boiled
1 Cucumber chopped finely
1 Onion finely chopped
1 tomato finely chopped
Salt according to taste

For Green Chutney
50 gm Coriander
50 gm Green Chilly
50 gm fresh mint
2 Lemon
Salt according to your taste


In a large bowl mix all ingredients of Yoghurt sauce and keep it aside
In the mixer grinder Mix all the ingredient of chutney except lemon.
Grind it to a smooth paste
At the end add lemon juice
Now add mixed sprouts , cucumber, onion , tomato in a bowl
Add salt to it and keep it aside for few minutes
Excess water will come out
Remove that water
Take one bread slice, spread yoghurt sauce on it
Take another bread slice spread green chutney
Now fill sprouts mixture between both slices
Put sandwich in a grill toaster or sandwich toaster or you can have it like that. (i had it without grilling)
Serve Hot with sauce of your choice

Wednesday, June 16, 2010

SpinachChicken Pasta Salad

2 cups cooked bow tie pasta, cooled
1 bunch spinach
4 boneless skinless chicken breast halves, grilled and cut into strips
1 large ripe tomato chopped
1 cup sliced halved cucumbers
1 cup cheese - divided use
1/2 cup mayonease

1. Toss pasta with spinach, chicken, tomatoes, cucumbers and 1/2 cup of the cheese in large bowl.
2. Add dressing; mix lightly.
3. Sprinkle with remaining 1/2 cup cheese. 


 Ingredients:1 head cabbage, shredded
1/4 cup sugar
1 cup carrots, shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon celery seed
2 drops Tabasco sauce
3 Tablespoons dry minced onions

1. Slice the cabbage paper thin, and toss lightly with sugar and shredded carrots.
2. add salt and pepper and pour milk over all. Cover and refrigerate for about 15 minutes.
3. Meanwhile, combine mayonnaise, buttermilk, celery seed, Tabasco and minced onion.
4. Mix well with cabbage mixture.
5. Refrigerate again at least an hour before serving.

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