Sprouts Bhel

Ingredients:

1. Moong sprouts 1 cup

2. Tomato 1 chopped roughly

3. Onion 1 small, chopped roughly

4. Green chillies 3-4

5. Green Coriander leaves for garnishing

6. Oil 1tsp

7. Salt as per requirement

Method:

1. In a pan add oil, once hot add green chillies fry it for a few seconds then add the moong sprouts.
2. Mix it really well and allow it to saute for next 10 mins on medium flame
3. Add salt and a little water and cover the vessel with a lid.
4. Once they are half done, dish out the moong sprouts mixture and add chopped onions, tomatoes and garnish it with green coriander leaves

Kanda Pohe

Pohe or pohay is made from flattened rice, and is most likely served with tea, and is probably the most popular dish in maharashtra. I was looking out for some information on kanda pohay and i actually came to know that whenever there is an arranged marriage, this is the most likely dish served when the two families meet and it is so common that sometimes arranged marriage itself is referred to as kanda pohay.
There are different varieties in market where you get kanda pohay and plain pohay and ,,batata pohe but i like to combine lots of kanda, batata and peanuts in my version of pohay and of course it has to be spicyyyyyyyy. So go ahead and enjoy this delicious breakfast






Ingredients:

1. Poha 1 cup
2. Onion 1 medium roughly chopped
3. Green Chillies 4-6 or as per ur need
4. Green coriander leaves chopped
5. Curry leaves 6-8
6. Cumin seeds 1tbsp
7. Peanuts as per your need
8. Potatoe 1 medium, chopped
9. Salt as per need
10. Turmeric Powder 1/2 tsp



Method:

1. Soak the poha in water for a few seconds and drain the water. Let it settle for a few minutes like that and add salt and turmeric to poha. Keep it aside
2. Add a little oil in pan and add all the chopped potaotes, cover and cook on medium flame till it is tender(dont add water let it cook on steam). Set aside
3. Add peanuts to the same oil and fry it on medium flame till it changes colour and releases a nice aroma.
4. Once the peanuts are done immediately add the cumin seeds, chopped green chillies, curry leaves, saute it for 2-3 seconds and add the roughly chopped onions to it.
5. Saute onions until they are transparent, add a little salt, turmeric powder, fried potatoes and the soaked poha.
6. Mix everything really well, and add the chopped green coriander leaves. Cover the pan and let it cook for 5-10 minutes on medium flame untill it mixes really well.
7. Serve hot with curd( i like it tht way) or with a dash of lemon in it.

Chicken Uttapam

Ingredients:

1. Chicken cut in stripes 1/2 cup

2. Urad Dal 1/2 cup
3. Rice 1 1/2 cup
4. Desseded and Chopped Tomatoes 1/2 cup
5. Capsicum chopped 1/2 cup
6. Red Onions Chopped 1/2 cup
7. Mixed cheese 1/2 cup(optional)
8. Green Chillies finely chopped as per taste
9. Green coriander chopped according to need(optional)
10. Salt as per requirement
11. Oil as per requirement
12. Black Pepper as per requirement

Method:

1. Soak the rice and dal together or separate for atleast 6 hours and grind into a fine paste. Let it ferment overnight.(the batter should be a little thick than we use for making dosas)

2. In a pan add a little oil, once ready put the chicken stripes in the pan, with a little salt and pepper.

3. Let it cook on medium flame untill all the water evaporates, cook till the pieces starts to change colour, keep aside and let it cool

4. Heat a griddle on medium flame, when it is ready to use add a spoonful of batter on it. The batter will automatically spread to take its shape.

5. Now top it up with a little capsicum, tomatoes, onions, green chillies, cheese and chicken stripes. You can add all these toppings mixture or one at a time as per your wish.


6. Let it cook on medium flame, till the base is firm.

7. You can now sprinkle few drops of oil on top of the uttapa and just flip it upside down so tht the topping also gets cooked.

8. Once done transfer it gently on a plate and serve hot with coconut chutney.

Baby Uttapam

Ingredients:

1. Urad Dal 1/2 cup

2. Rice 1 1/2 cup

3. Desseded and Chopped Tomatoes 1/2 cup

4. Capsicum chopped 1/2 cup

5. Red Onions Chopped 1/2 cup

6. Mixed cheese 1/2 cup(optional)

7. Green Chillies finely chopped as per taste

8. Green coriander chopped according to need(optional)

9. Salt as per requirement

10. Oil as per requirement

Method:
1. Soak the rice and dal together or separate for atleast 6 hours and grind into a fine paste. Let it ferment overnight.(the batter should be a little thick than we use for making dosas)

2. Heat a griddle on medium flame, when it is ready to use add a spoonful of batter on it. The batter will automatically spread to take its shape.

3. Now top it up with a little capsicum, tomatoes, onions, green chillies and cheese. You can add all these toppings mixture or one at a time as per your wish.

4. Let it cook on medium flame, till the base is firm.

5. You can now sprinkle few drops of oil on top of the uttapa and just flip it upside down so tht the topping also gets cooked.

6. Once done transfer it gently on a plate and serve hot with coconut chutney.

Cheese Omlette

Ingredients:
1. Eggs beaten 2 nos
2. Butter 2 tbsp
3. Salt and Pepper
4. Mix cheese grated 1/2 cup
5. Parsley or Green coriander to garnish

Method:
1. Place a pan over medium heat. Allow it to slightly warm through and add butter accordingly
2. Pour the beaten egg into the pan and gently stir continuously untill they begin to set
3. Angle the pan so that the raw eggs run to the side and cook.
4. Add the cheese into the middle of the omlette, in a line then gently fold it up in three rolls
5. Take the pan off heat and slide the omlette on to a serving plate, the open side first
6. Garnish it with parsley or green coriander leaves. And serve it immediately. The melted cheese should ooze from the center of the omlette when you make the first cut!