Peanut Coriander chutney

Things required
Green fresh coriander: 1 cup chopped
Ginger: 1/2" (peeled )
Green chilly: 1
garlic: 4-6 cloves
Peanuts: 1 tbspn
Laung sev: 1 tbspn (its a namkeen, Haldiram make is available in market)
black salt 1/4 tspn.
salt to taste
lemon juice: 2 tspn

Preparation: Add all the ingredients (except lemon juice) and grind in a mixer to make chutney and add lemon juice.

Yummy Sandwiches

Things Required: Makes 7-8 sandwiches
Bread: 16 slices
Filling:
Boiled mashed Potatoes: 3 medium sized
Boiled chopped vegetables [bottlegourd (lauki), carrot, french beans, peas]: 2 cups
Capsicum (chopped): 1 small sized
Milk: 300ml
Maida : 2 tbspn
Butter: 40 gms
Grated cheese : 40 gms
black pepper: 1/2 tspn
salt to taste
sugar: 2 tspn

Preparation
Roast maida in butter till it is light brown and stops smelling raw. Add milk continously stirring to avoid forming lumps and cook till it becomes a smooth sauce. Add sugar, pepper and capsicum and cook for 2 mins. Add potatoes, vegetables and grated cheese, mix and cook for 2 mins.
Use this filling to make sandwiches preferably in electric grilled sandwich maker using butter on the outer bread covers. Serve hot with tomato sauce and green chutney.

Crispy Rawa Cheela

Things required:(makes 6-8 cheelas)

Rawa: 2 cups

Besan (gram flour): 1/2 cup

Carrot (grated): 1/2 cup

Cabbage (grated): 1/2 cup

Capsicum (grated): 1/2 cup

ginger (grated): 1tspn

green chilly (finely chopped): 2 pcs

curd: 1 cup

salt to taste

cooking oil : to make cheelas

Preparation:

Beat curd , mix it with rawa. Add all other ingredients. Add water to make a smooth batter to make cheelas (not very thin). Keep it for 30 minutes.

Heat tawa and make cheelas like dosas. Serve it with green chutney and tomato sauce.

(Tips: To make them crispy, initially heat tawa very hot, put some oil all over, sprinkle water over it and then lay cheela on high flame. When the cheela leaves surface or it is brown on one side, turn it upside and let it cook on slow flame for 1-2 minutes. Turn it again and keep it on high flame, till it is crispy. Fold it and serve this cheela hot. On high flame lay another cheela, and follow same procedure.)

Bread Vada

Things required:

Sandwich bread (large sized) : 18 pieces

Curd: 500 gms

roasted cumin seeds powder: 1 tspn for curd, 1 tspn for garnishing

red chilly powder: 1 tspn for garnishing (optional)

sugar: 1heaped tspn

black salt: 1/2 tspn

salt: to taste

Stuffing

Cucumber: 4 large (grated)

cashew nuts: 20 pieces broken

raisins: 20-30 pieces

pepper powder: 1/2 tspn

salt to taste

Preparation:

Beat curd well, add salt, sugar, black salt and  roasted cumin seed powder.

Stuffing: Extract juice from grated cucumber to make it dry, add cashew nut pieces, raisins, salt, pepper.

Take bread slices, cut it in round shape using a sharp edged bowl. Place 2 tbspn of cucumber stuffing on one bread. Keep other bread piece on top of it, close the edges by pressing. Make all vadas. Lay these vadas in a round serving dish. While serving pour curd over it. Garnish it with alternate lines of cumin seed powder and red chilly powder. Serve with imli chutney.

Indorei Pohe

Things required:
Pohe: 4 cups [Pohe are available in three thickness- paper poha (very thin), medium thick poha and thick poha (as good as rice). Take the poha with medium thickness].
onion: 1 cup chopped
green peas: 2 tb spn (can use frozen peas)
potato: 1 medium finely chopped (optional)
green chilly: 2 chopped
curry leaves: 6-8
green coriander to garnish
lemon: 1
mustard (rai): 1/2 tspn
groundnut: 1 tb spn (optional)
saboot dhania (coriander seeds): 10-15 seeds coarsely crushed
saunf: 1 tspn
haldi: 1/2 tspn
sugar: 1 1/2 tspn
Oil: 2 tbspn
salt : to taste
garam masala: 1 tspn
Preparation:
Wash and soak poha in water for 2 minutes. Drain water and keep it in strainer for 5-10 minutes. (the time for soaking depends on the quality of poha, if it is very soft you may just wash it with water and keep in in strainer, sprinkling water in between)
Take peas in half a cup of water, add a pinch of salt and sugar and microwave covered for 2 minutes. Else, the peas can be cooked in boiling water with sugar and salt.
Heat Oil , add rai till it splutters, green chilly, curry leaves, saunf and coriander seeds in same order. Add groundnuts, cook for 1/2 minute, add haldi, onion, potatoes, and little salt just enough for onion & potatoes. Cook covered for 3-4 minutes, stirring in between ,till potatoes are cooked. Add peas saute for a minute. Add salt and sugar in poha. Add poha to kadhai. Mix poha with oil, onion and potaoes well. Cook covered for 4-5 minutes, stirring in between. Add 1 tbspn chopped coriander, mix well and cook covered for 2-3 minutes. Remove from fire, tranfer in serving dish, garnish with chopped coriander. Serve with lemon, laung sev (namkeen), and poha masala/ jeeravan.
(The taste of poha is preserved more if after mixing it in oil , it is cooked in microwave for 2-3 minutes. Mix garam masala, coriander with poha before microwaving it. )

keeping fresh coconut for a 4-5 days in refrigerator

Remove coconut from shell. Keep cocnut pieces in airtight plastic box (I prefer tupperware) filled with water in the chiller section. Coconut stays fresh without smelling for 4-5 days.

low oil absorb

If you want your fried items to absorb less oil, add a tspn salt in hot oil.