MINT CHUTNEY

INGREDIENTS:
1 bunch of mint leaves (chopped)
1 bunch of coriander leaves (chopped)
2 -3 green chillies
2-3tsp lime juice
2 tsp sugar
Salt to taste
2 onions
METHOD
Wash mint leaves and coriander leaves thoroughly in water.
Combine all ingredients and grind it to a fine paste.
Add lime juice, mix wall and serve over kachori,dhokla

LIME SODA

INGREDIENTS:
1 LEMON
1 BOTTLE OF SODA WATER
1 ½ TSP SUGER SYRUP
SALT AND CHAAT MASALA TO TASTE
ICE (CRUSHED)
FOR GARNISHING:
A SLICE LEMON
METHOD
Squeeze lemon in a glass, pour sugar, add salt, masala and crushed ice slowly. Pour soda water over it, stir gently and serve garnished with the lemon slice.

DUM ALOO

INGREDIENTS:
250 gm small potatoes
1 cup curd
2 red chillies (whole)
1 tsp cumin seeds
Salt to taste
2 tsp desiccated coconut
2 tomatoes
2 green chillies
1 piece of ginger
Oil for frying
½ garam masala
METHOD
Dry –roast red chillies, cumin seeds, on a low flame ,on a hot griddle. Add desiccated coconut and mix well. Grind it in a grinder. Boil potatoes till done. Prick and deep- fry potatoes till they are golden. When done, keep aside.
Mix together curd, chopped tomatoes, green chillies, ginger, and ground masala and salt. Blend the mixture in a blender.
In a pan, add 1 tbsp of oil, put all masala intop it. Cook till oil leaves the side of the pan. Add half cup of warm water and fried potatoes. Cook for 4-5 minutes. Sprinkle garam masala and serve hot with missa parantha.

POTATO SALAD

INGREDIENTS:
5 medium –sized potatoes (baked or boiled)
1tsp chaat masala
¼ tsp red chilli powder
½ tsp cumin seeds powder
1 green chilli (chopped)
1 tbsp coriander leaves (finely chopped)
Juice of 1 lemon
Salt and papper to taste
METHOD
Peel and chop potatoes into bite size pieces.
Place them in a large bowl.
Sprinkle all masalas, salt, green chillies, cordiander leaves and lemon juice over it, mix well.
Serve potatoe salad with dal chawal.

PANEER PARANTHAS

INGREDIENTS:
2 cups of wheat flour
1 cup paneer (mashed)
2 green chillies (chopped)
½ tsp red chilli powder
Salt to taste
¾ tsp black salt
½ tsp ajwain
Oil for cooking
METHOD
Make soft dough of wheat flour with water.
Mix together paneer and other ingredients.
Make balls of dough and fill with paneer.
Roll out parantha and cook on a tawa with oil.
Serve hot with butter and curd.