Soya Paneer Kabab Frankie

              The fillings I had used to stuff the rotis is the last night's leftover Soya Paneer kababs kept in the fridge. But you can use any leftover veggies. So the very next morning I had chopped the kababs into cubes and added some masalas to it. I had used wheat rotis instead of Maida. Isn't it a fabulous idea for a healthy start-off and not wasting the food. 

Ingredients :

Leftover Kababs (chopped)
1 cup chopped onions
1 cup chopped corriander leaves
1 tsp chaat masala
1 tsp lime juice
1 tbsp tomato sauce
1 tsp butter
3-4 wheat rotis

Method :

Mix the chopped kababs, lime juice, chaat masala and corriander leaves in a bowl. Heat pan / tawa with 1 tsp of butter. Place the rotis and heat it a little bit.Smear some tomato sauce on the surface of the roti and spread the kabab mixture on one side. Put some chopped onions and coriander leaves on top and sprinkle chaat masala all over the roti and make a roll. Serve.

Tomato Capsicum Rice

Ingredients :

1 cup basmati rice
3-4 Tomatoes
1 cup capsicum chopped
1 cup onion chopped
1 tsp green chilli chopped
1 tsp ginger - garlic paste
1 sprig curry leaves
1 tsp mustard seeds
1 tsp pudina leaves
1 tsp red chilly pd
1 tsp asafoetida
1 tsp cumin pd
1 tsp corriander pd
1 tsp olive oil
salt to taste

Method :

Soak Basmati rice for 30 mins. Cook rice adding required water. Make Tomato puree from blender. Keep aside.
Heat olive oil in a pan. Add mustard seeds, asafoetida, curry leaves. Then add onions and saute till it becomes translucent. Add ginger - garlic paste and green chillies. Saute for few mins. Add tomato puree and saute till oil separates. Add capsicum, red chilly pd, cumin and corriander pd.Stir it. Add cooked rice to the tomato gravy and garnish with pudina leaves. Serve hot.

Dal-Methi Thepla

Last night I found some leftover dal in my fridge so thought of preparing Theplas out of it adding some interesting ingredients to it and making it more tasty.

Ingredients :

2 cups wheat flour 
1 cup leftover dal
1 tsp cumin pd
1 tsp red chilly pd
1 tsp coriander pd
1 tsp turmeric pd
1 tsp kasoori methi
1 tsp yoghurt
1/2 tsp asafoetida (hing)
1 tsp black sesame seeds
salt
oil

Method :

In a large bowl combine all the ingredients except oil and knead well to make a soft dough.Add 1 tsp oil and again knead well. Rest it for 15-20 mins.

Divide each portions into equal balls. Roll out each balls to approx. 6 inches in diameter . Heat Tawa / griddle on medium heat and place the rotis and cook till you see a brown spots appearing on the surface and then flip the theplas and smear oil on it. Serve hot with sweet jaggery pickle or yoghurt.

Virgin Mojito

Ingredients :

1 cup lemonade / sprite / soda
crushed Ice
Lime juice
1 tsp sugar
10-15 mint leaves
Lemon juice 
Lemon slices (for garnish)

Method :

Muddle / crush ice, sugar, lime juice and mint leaves in a crusher or muddler to make a syrup. 

In a glass add crushed ice and the above syrup. Top with  lemonade / sprite / soda. Garnish with lemon slices. Serve chilled.

Soya Paneer (Tofu) Seekh Kabab

Ingredients :

200 gms Soya Paneer (Tofu)
50 gms (Bengal gram) Channa dal
3 slices of brown bread
1/2 medium sized chopped onion
1 tsp grated ginger
1/2 tsp Garam Masala
Salt to taste
1 1/2 tbsp chopped Coriander leaves
1-2 chopped green chilli
1 3/4 th Oil/Butter

Method :

Boil channa dal for sometime so that it is not sticky. Mix grated Tofu, chana dal, ginger, onion, bread, coriander leaves and chillies. Pass through mincer. Add garam masala and salt and mix well. Clean skewers / wooden sticks and put mince on it. Cook in Oven / tawa fry. Serve with mint chutney or sauce.

Prawns Gassi (Manglorean style)

Ingredients :

500 gms shelled, de-veined prawns
1 raw mango (chopped)
1 sprig of curry leaves
1 inch ginger (julienne s)
1 green chilly chopped
1 onion chopped
1 tsp turmeric pd
1 tsp red chilly pd
1 tsp lime juice
Salt
Oil

For the masala :

1/2 grated coconut
4-5 dried red chillies
1 onion sliced
3-4 garlic cloves
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp black pepper

Method :

Marinate prawns with salt, turmeric, lime juice and red chilly pd. Keep aside. In a pan dry roast dried red chillies, coriander and cumin seeds, black pepper. In a blender add all these ingredients and add the grated coconut, garlic and onion sliced. Blend all adding little water till it become gravy consistency. In another pan add 1 tsp oil. Add onion chopped, ginger, curry leaves and green chilly. Saute it. Then add the marinated prawns and stir it till the prawns cook. Then add the ground coconut paste and chopped raw mangoes. Simmer in a low flame. Add salt to taste. Goes well with steamed rice.

Grilled Kasoori Methi Chicken (Oven made)

Ingredients :

500 gms chicken
2 tbsp yoghurt
1 tsp red chilly pd
1 tsp ginger-garlic paste
1 tsp cornflour
1 tbsp Kasoori Methi (dry fenugreek leaves) (crushed between your palms)
1 tsp lime juice
1 tbsp Tandoori Masala (readymade)
chaat masala pd
Salt to taste

Method :

Marinate chicken with all the ingredients and refrigerate for 4-5 hrs or more. 
Pre heat the oven at 180 degree. Grill it at 180 degree for 20-25 mins. sprinkle chaat masala and serve with mint chutney.