• Tamatar Dhaniya Shorba
• Penne Pasta Salad [Yogurt, dry herbs, mustard and Sweet and sour chutney dressing]
• Bread Rolls

This might not be a conventional dinner menu but husband is as experimental as me and wants to surprise him.

For breakfast I could churn a Sweet thick lassi and Bombay Sandwich.

A quick recipe for the salad coming up soon.

Burrrp!

However between all this I got married and am trying to settle down at Bangalore as a married lady.

Life has been full of ups and down life always. However I did host a fabulous chaat party for Diwali. It was a HIT.

Just today I got an idea to make as may possible dishes out of the things, for as many days, in my kitchen and fridge [aka not buying stuff for as long as I can come up with meals]

I could list down a few things apart from the usual grocery that I had:

- Brinjal

- Curd

- Sauth [Sweet and sour tamarind chutney]

- Veggies: Potatoes, tomatoes, Methi [fenugreek], green chilli, onions, coriander, ginger, garlic, carrots, cabbage

- Flours: Besan [gram flour], maida [all purpose flour]

- Pastas

- Bread

Wait up for today’s dinner menu in the upcoming post.

Cheers

For Filling-
Processed cheese
Corn Kernels
Chilli flakes
Oregano [fresh or dried]

Mix the Potatoes, Peas and Onions. Add the dry spices, samonlia and green chilli.
Soak the bread [about 2 slices] in some water and squeeze the water out as much as you can. Put this bread in the potato mixture and mix well again.

Heat oil in a wok and put a little bit of the mixture in it when hot. If it does not stick together, add more bread to the mixture.

For filling:
Grate the cheese, add the corn, flakes and oregano.

Make small balls of the potato mixture, make a gap in it and fill the mixture. Close it well and fry until golden brown.

Serve hot with Ketchup/Curd dip/Green chutney/Thousand Island dressing.

2 chicken breasts

Ginger garlic paste

Cornflour

Red chilli powder

Salt

Turmeric

Lemon juice

2 eggs

Milk

Cornflakes

Oil to deep fry

Method:

* Cut the chicken in thin slices, length wise
* Put it in a bowl
* Add some lemon juice, salt, chilli powder, turmeric and ginger garlic paste. Rub it in the chicken and keep aside for sometime [the more the marination time the better]
* Whisk 2 eggs and add about 50gms milk in it.
* Put the oil for heating
* Take some cornflour in a plate.
* In another plate take some cornflakes and crush them lightly.
* Now take a chicken strip, roll it in cornflour then egg batter then repeat the cornflour and then the egg.
* Post the egg, put the strip in the cornflakes plate and cover it nicely.
* Deep fry it till the color changes to dark brown.

Serve hot

Burp,

Puri

She is leaving tomorrow for her home town and Bangalore for good Reason to be glum.

I am hosting a dinner for her

Most of the people are vegetarians so no Kukkad But still I have a decent menu lined up

Drink:

Mojito

Coke

Starter:

Potato slice with cheese, veggies and oregano topping

My all time popular cheest and corn fritters

Crackers with seasoned cottage cheese slices

Main course:

Dal Makhani

Tava veggies

Baigan ka bharta

Dhuli urad dal with brown onion

laccha paratha or phulka

Jeera rice

Dessert:

Cake

Hope people are NOT drnk enough to enjoy the painstaking meal I am planning

Burp,

Puri

Ingredients:

White Chana [Soaked Overnight]

Ghee [2tbsp]

Tomatoes- Sliced length wise [2 no's]

Onions- Sliced legth wise [2 no's]

Bay leaves- 2

Red Chilly powder, Salt, Shahi jeera/cumin seeds, Cumin Powder, Anardana, Dhaniya Powder, Turmeric, garam masala,  cinnamon Sticks, brown cardamom,Tea leaves and tamarind paste

Method:

• Boil the chana with salt and turmeric and a tsp of tea leaves. Once done remove from heat.
• In a wok, put the ghee. Add the bay leaves, jeera/cumin seeds, cardamom and cinnamon sticks.
• Once they crackle, add the onion. Heat till it is golden.
• Add the tomatoes. Saute till the tomatoes blend.
• In a bowl, mix the other dry spices.
• Add the chana to the Wok and stir.
• Once it comes to boil, add the masala and stir gently.
• Once the gravy is of medium consistency, remove from flame and add tamarind paste. Add to your taste, make sure it is not sour.
• Once the paste is mixed well, put it on the flame again and stir till it boils.

Serve with Tandoori Roti/Laccha paratha/Bread/rice/Chapati

Burp!

Puri

Starters:

• Chicken Keema balls
• Chicken peperroni with a topping [i have no name for this one]
• Potato fritters with cheese and corn filling

Main Course:

• Pindi chana
• kadhai paneer [which i make in a cooker] :p
• Chicken [in white/red gravy...clearly not decided]
• Platter of tava veggies
• Raita [mix veg/boondi]
• Fulkas

Dessert:

• Caramel fruits with whipped creme [not sure...might make it]
• Chocolate sponge slice with icecream and caramel fruit

Dont have an idea for drinks….Any suggestions??

Ooo ihave some haldiraam ka aam panna

Burp

Puri

P.S- Suggestions welcome to improve the menu

Make sure to poke the chicken with a fork/knife so that the marination sets in well. Put in the fridge.

Am not sure what am i going to do with them

One thing i know for sure is how to make Palak Chicken! Recipe to follow once i am done

1 Cup sweet Corn
one medium size onion {finely copped}
one medium size capsicum {diced in pieces as big as the corn}
one large tomato {same as above}
about 4 cubes of processed cheese cubes [grated}
oil for cooking
seasonings- oregano, chilly flakes, salt and chilly powder
footlong {available at any store, the long bread…try and get the whole wheat one}

heat the oil in a pan. Add the onion and saute till its pink, add tomatoes and saute till tomatoes get a distinct red tint. add salt and some chilly powder.Now add the corn and some water. let it simmer till the corn gives a cooked feel. add the capsicum and toss till the water is gone.
empty the contents in a bowl and mix the cheese, flakes and oregano. cut the footlong into size that you may prefer, make an incision on one part without cutting the bread into 2 parts.
Put the filling in the bread. Heat a griller, put the footlong in it. Dont close the griller shut, our aim is to heat the sub and not to squish the footlong.

Remove when done.

Savour the excellent, easy to cook and healthy sub!!

Burp!

Puri

PS- Add boiled chicken to make it a non vegetarian sub