Double beans/Lima beans Curry

Ingredients:

1. Lima beans - 2 cups
2. Onion - 1 (big chopped)
3. Tomatoes - 2 (big chopped)
4. Karipatha leaves
5. Ginger and garlic paste - 1 sp
6. Jeera - 1 sp
7. Red chilli powder - 2 sps
8. Turmeric powder - ½ sp
9. Daniya powder - 1 sp
10. Crushed groundnut powder - 3 tbsps
11. Cooking oil - 2 tbsps
12. Salt as per taste
13. Fresh Coriander leaves for garnishing

Method:

1. In a deep pan heat oil and jeera. After a min, add chopped onions and karipatha.
2. Fry for 3 to 4 mins. Add ginger and garlic paste. Fry till the onions become brown.
3. Now add Lima beans, salt and turmeric powder. Fry for approx.5 mins.
4. Now add red chill ipowder and dhaniya powder. Fry for 2 mins.
5. Add chopped tomatoes. Fry till the tomatoes are cooked.
6. Add water approx. 2 glasses. Close the lid and let it cook in a low heat for 20 mins.
7. Then now add crushed groundnut powder. Let it boil for 4 to 5 mins.
8. Garnish it with fresh coriander leaves. Serve it with roti/naan.

Boiled Potato and Egg Sandwich

Ingredients:

1. Boiled and mashed potatoes - 3
2. Capsicum - 1 (chopped)
3. Carrot - 1 or 2 (grated)
4. Green peas - boiled and mashed slightly - ½ cup (optional)
5. Onion - 2 (chopped)
6. Fresh coriander leaves (optional)
7. Red chilli powder - 1 sp/green chilli finely chopped
8. Salt to taste
9. Boiled eggs - 3 (one egg should cut in to 4pieces)
10. Butter as req.
11. Bread as req.
12. Cheese spread as req. (optional)
13. Pudina chutney (pudina, garlic, green chilli and salt blend together)

Method:

1. Mix together all the veggies above. i.e, boiled potatoes, capsicum, carrot, green peas, onion, coriander leaves, red chilli powder and salt. (As shown)
2. On a bread slice spread "cheese spread"/pudina chutney, or else directly place the boiled potatoes mixture. (as shown)
3. Now place 2 pieces of cut boiled eggs between the bread slices.
4. Toast this in a sandwich toaster or tawa (pan). Enjoy with Maggie tomato sauce.

Mughdal Pot Khichdi

Ingredients:

1. Whole garam masala - as shown
2. Onion - 1 (sliced)
3. Green chilli - 2 or 3 (sliced)
4. Pudina leaves (as shown)
5. Green pea - ½ cup
6. Potato - 1 (cut in to cubes)
7. Ginger garlic paste - 1 sp
8. Rice - 2 cup
9. Mugh dal - 1 cup (roasted)
10. Cooking oil - 2 tbsps
11. Ghee - 2 tbsps
12. Salt to taste

 Method:

1. Roast mugh dal in a pan.
2. Wash the rice and roasted mugh dal and soak in water for half an hour.
3. Meanwhile in a thick bottom pan/pressure cooker heat some oil.
4. Add whole garam-masala and fry for 1 min. Now add sliced onion and green chilli.
5. Add pudina leaves and ginger and garlic paste. Fry till the onions become golden brown.
6. Now add cut potato cubes and green peas. (U can even add carrot and other veggies if needed)
7. Fry them for 5 mins. And add washed rice and mughdal. Add water in 1:2 ratio. And salt to ur taste.
8. Cook till the rice is done. Best with curd and pickle.

Stuffed Capsicum

Ingredients:

1. Capsicum - ¼ kg
2. Onion and tomatoes paste - (2 onion and 2 tomatoes)
3. Goundnut - ½ cup
4. Red chilli powder - 2 to 3 sps
5. Turmeric powder - ½ sp
6. Dhaniya powder - 1 sp
7. Salt to taste
8. Garlic flakes - 8
9. Cooking oil - 2 tbsp

Method:

1. Blend the following ingredients to powder - groundnut, Red chilli powder, Turmeric powder, Dhaniya powder, Salt, Garlic flakes (As shown)
2. Wash and cut capsicum as shown.
3. Stuff the above powder into the capsicum (as shown).
4. Heat oil in a pan and place the capsicum in the pan. Close the lid and cook in a low flame.
5. In another pan, pour the onion and tomatoes paste and fry for 10 mins; all the time mixing it with a spoon.
6. Once the paste is cooked well, add some spices like red chilli powder, daniya powder and salt. Fry for 2 more mins.
7. Now mix the onion and tomato paste with the capsicum. Mix it very gently.
8. Goes very well with roti and rice.