Pudina Egg Pav Sandwich

Ingredients:

1. Pudina – 1 cup
2. Fresh coriander leaves – ½ cup
3. Green chilli – 3 to 4 
4. Salt to taste
5. Onion – 2 (chopped)
6. Tomato – 1 (chopped)
7. Eggs - 4 to 5 (boiled and cut in to 2 pieces)
8. Butter/ ghee – as required for frying pav
9. Pav – 10 to 12 pieces
10. Lettuce leaves (optional)

Method:

1. In a mixer blend pudina leaves, coriander leaves, green chilli and salt to taste. (as shown)
2. Heat the tawa and fry the pav both the sides with ½ sp of butter. 
3. In the inner side of pav spread 1 sp pudina paste and place the egg on 1 side.
4. On the other side place 1 sp of onion and ½ sp of tomatoes. 
5. Fry both the sides and place lettuce leaf and close. Serve it hot.

Matki Curry

Ingredients:

1. Matki – 1 cup (soaked in water for 7 to 8 hrs and tie it in a thin cloth for sprouting it)
2. Green mugh dal – ½ cup (soaked in water for 7 to 8 hrs and also sprout it)
3. Onion – 2 (chopped)
4. Garcli flakes – 4 to 5 (slightly mashed)
5. Karipatha leaves 
6. Tomatoes – 2 (chopped)
7. Red chilli powder – 2 to 3 sps
8. Turmeric powder – 1 sp
9. Daniya powder – 1 sp
10. For tadka – rai – 1 sp, jeera – 1 sp
11. Salt to taste
12. Cooking oil – 3 sps

Method:

1. Heat oil in a pressure cooker add rai and jeera. Fry for 1 min.
2. Now add chopped onions, garlic flakes and karipath leaves. Fry till the onions are brown.
3. Now add the sported matki and mugh. Fry then for 3 mins.
4. Add red chilli powder, turmeric powder and daniya powder. Fry for 1 min.
5. Add tomatoes and salt. Fry till the tomatoes are cooked.
6. Add 2 glasses of water and close the lid of the pressure cooker with the weight on it for not more than 10 min.
7. Garnish it with fresh coriander leaves and serve it roti / rice.

Mughdal Sheppu

Ingredients:

1. Sheppu - 1 cup (washed in water and chopped)
2. Mugh dal – ½ cup (soaked in water for ½ hr)
3. Onion – 2 (sliced)
4. Garlic flakes – 5 to 6 (slightly mashed)
5. Rai – ½ sp
6. Jeera – ½ sp
7. Uditdal – ¼ sp
8. Red chilli powder – 2sps
9. Turmeric powder – 1sp
10. Daniya powder – 1sp
11. Cooking oil – 3sps
12. Salt to taste

Method:

1. Heat oil in a pan add rai, jeera and udit dal. Fry for 1 min.
2. Now add onion, turmeric powder and garlic. Fry till the onions are slightly brown.
3. Now add shepu, mugh dal and salt. Fry for 3 to 4 mins.
4. And add red chilli powder and daniya powder. Fry for 1 more min.
5. Add ½ glass of water and close the lid for 10 mins to heat in a low flame.
6. After that fry for 2 to 3 mins. And its done.

Mirchi bhajji – 2

Ingredients:

1. Green chilli – 1/4 kg
2. Besan flour – 1cup
3. Rice four/corn flour – 1/4 cup
4. Cooking soda – 2pinchs
5. Dry coconut powder – 3tbsps
6. Thill – 1sp (roasted)
7. Groundnut – 2sps (roasted)
8. Jeera – 1sp (roasted)
9. Tamarind – as shown
10. Turmeric powder – 1sp
11. Red chilli powder – 1sp
12. Salt to taste
13. Cooking oil – for deep fry

Method:

1. Blend coconut powder, thill, groundnut, jeera together. Add tamarind and salt and blend. (as shown)
2. Slit the green chillis as shown and fill the chillies with the above masala. 
3. In a bowl mix besan, rice flour, cooking soda, red chilli powder, turmeric powder and salt. (if req. add fresh coriander leaves)
4. Dip the stuffed green chilli in the besan batter. 
5. And deep fry them as shown.
6. Fry till golden brown and serve hot with onions.