Cumin Crusted Potato Cutlets

Ingredients

boiled potatoes-5-6

dhania- nicely cut

1 cup mashed peas- boiled and mashed

Pomegranate( anar)- 1

aamchur powder-1/2 tsp

,salt- 1/2 tsp

pepper-1/2 tsp

Roasted cumin powder-1 tsp

butter

bread crumbs -2-3

Recipe

1. Take all the ingredients and then mash and mix them nicely. I also added 1/4 tsp of red chilly powder .

2. Make cutlets by binding it nicely.

3. Shallow fry in less butter or oil

4. Eat it with pudina chutney.

Note: do not add butter in the mixture. If your mixture is too moist add 1-2 spoons of besan powder to bind and then fry.

Brocolli Salad

Ingredients

4 hard boiled eggs, cut into bite size pieces

1 head fresh broccoli, cut into bit size pieces

1/4 cup red onion, chopped

1/2 cup raisins

1/2 cup pumpkin seeds (I used roasted poppy seeds)

1/2 cup mayonnaise

1 garlic clove, chopped

1 tablespoon balsamic vinegar

2 teaspoons maple syrup or sugar

1/2 teaspoon dried oregano

Salt and pepper

Directions

1. In a large bowl, combine eggs, broccoli, onions, raisins and pumpkin seeds.

2. In a small bowl, whisk together mayonnaise, garlic, balsamic vinegar, sugar, oregano, salt and pepper. Adjust seasoning to taste.

3. Pour dressing over broccoli mixture and toss until well mixed. Refrigerate for about 3 hours before serving (this allows broccoli to become tender).

4. Sprinkle a small handful of pumpkin seeds before serving, to give it an extra crunch.

Note: i used black vinegar and didn't like it...unless one has white/rice/balsamic vinegar....avoid putting vinegar...its pungent makes one not like it.

I even added 1/4 tsp of red chilly for taste.

This dish generally uses bacon....so if u eat it u can use it instead of eggs

Haleem/Khichda!

Ingredients

Haleem

Wheat grains(crushed)-/Also known as kuta gehu/- 2 cups (or minimum 1 cup )

Chana Dal(Split bengal gram)-1 cup

Arhar Dal(Red Gram)(dhuli)-1 cup

Urad Dal (Dhuli )(White split gram beans)-1cup

Masoor Dal(Red Lentils(split))(dhuli)-1 cup

Moong Dal (Green gram split)(dhuli)-1 cup

Rice-1 cup

Salt-2 Tsp(1+1)

Red chilly powder-2 tsp(1+1)

Tumeric powder-2 tsp (1+1)

Ginger garlic paste-1 1/2tsp (1/2+1)

Some fresh cut garlic

Water according to consistency

/Use all dal dhuli not sabut/

Meat Ingredients

Meat/Kheema(mota)(prefer rann meat or kheema)- 1 or 1 and1/2 kg

Ginger garlic paste-1 and 1/2 teaspoon

Red chilly powder- 2 teaspoon

Salt-1-2 teaspoon

Onions-2-3

Tomotoes-4-5

Indian bay leaf(tej patta)- 1(optional)

Cinnamon(dalchini)-1(optional)

Big Cardomans-2-3(just seeds)

Black pepper-1/2 teaspoon(optional)- to be removed after cooking meat (I avoid it)

Green chilly-2-3

Ginger-small cut pieces

Oil-3 cooking spoon

Tadka

Ghee-1 cooking spoon

Onion for tadka-1

Fresh coriander

Water-14-16 cups

Dal Preparation

1. Wash grain very nicely and then soak grains and chana dal overnight. Soak rest of the dals for 2 hours.

2. Put grains in cooker with enough water and boil with 3-4 whistles. Add salt and tumeric powder to it

3. Then add chana dal , arhar dal to it and let it give out 2-3 whistles.

4. Simulatenously, in a big pateli boil adequate water and add rest dals and rice to it along with masala (salt, red chilly, ginger garlic paste, tumeric powder and fresh garlic) and let it cook till nicely done and then add grain mixture to it and mix nicely.

Meat preparation

1. Put oil in a cooker and then add onions to it. Let them get golden brown and then add tomotoes to it. Then add all of the meat ingredients and meat to it and fry it nicely. Then put enough water and let it cook for 15-20 minutes and leaves 3-4whistles.

2. Once cooked fry the meat nicely to give out a nice flavour and it bhuna done

3. Remove the meat and take out baf leaf , cinnamon and black pepper from it if you had put in it.

4. Add the meat to the dals and boil once . Add boiled water adequate for haleem to be curry like if dals have soaked water before adding meat.

Haleem

1. Put meat into the dals and let it cook nicely for some 2-3 minutes till its done.

2. Put ghee in a pan and lots of thinly sliced onions. Once they r dark brown. Pour the mixture into haleem. Dccorate with coriander leaves.

Haleem is ready! Use lemon, garlic to serve.

Note:- Haleem takes time to cook and are cooked in large quantities so cook it if you could relish for some days or when there is a party.