BREAD UPMA

INGREDIENTS

1. 4 bread slices 
2. 1onion sliced
3. 1tomato chopped
4. 1 green chilli chopped
5. 1/2 tsp ginger garlic paste
6. 3/4tsp sambhar powder
7. 1tbsp oil
8. 1/2 tsp rai/mustard seed
9. 1tsp black gram split
10. 6 curry leaves
11. 1tsp cashew nuts
12. 1tbsp coriander leaves chopped
13. salt to taste

METHOD

• cut bread slices in to small pieces,
• heat oil in a pan, add mustard seeds, when it starts spluttering,add black gram(urad dal)and curry leaves add sliced onion and fry
• add chopped tomato,green chili,sambhar powder and salt cook till tomatoes are soft.
• add bread pieces mix well,cook 2minutes more.
• sprinkle chopped coriander and lemon juice (optional) 
• serve with tea or coffee.

OKARA IN MEAT CURRY

INGREDIENTS

1. 300g mutton
2. 200 g small size okara
3. 1onion sliced
4. 1tbsp ginger garlic paste
5. 1tbsp whole garam masala
6. 1tsp red chilli powder
7. 1/2 tsp turmeric powder
8. 1tbsp coriander powder
9. 2 tomatoes grated
10. 1/2 cup yogurt
11. 1/2tsp garam masala powder
12. 1tsp anar dana or amchur powder
13. 1/4 cup oil salt to taste

METHOD

• heat oil in cooker add whole garam masala(one bay leaf,2cloves,1black cardamom,6 pepper corns,1tsp cumin seeds) add sliced onion fry it light brown,take out onion and spices and grind them
• in the same oil add meat and ginger garlic paste ,fry few minutes then add chilli, turmeric,coriander powder salt and finely chopped tomatoes cook it till meat is  almost tender.
• mix fried onion paste in 1/2 cup yogurt ,add this in cooking meat. fry(bhonu) meat till oil separates
• add1/2 cup boiled water for the gravy keep warm.
• wash ,dry and make a longitudnal slit in okara
• stuff okara with stuffing(garam masala,amchur powder,salt )
• shallow fry these stuff okara
• add in cooked mutton cover the pot and cook for ten minutes on very slow heat(dam)
• serve with roti  or boiled rice

STUFF TINDAY

INGREDIENTS

1. 6 small size tinday
2. 100 g paneer
3. 2 onions chopped
4. 1 chopped tomato
5. 1tbsp ginger garlic paste
6. 1tsp red chili powder
7. 1/2tsp turmeric powder
8. 1tbsp roasted coriander powder
9. 1tsp roasted cumin powder
10. 1tsp amchur powder
11. salt to taste
12. chopped green coriander leaves
13. 2tbsp oil

METHOD

• cut off a slice from the top of each tinda and scoop out flesh from in side,
• chopped onions finely.
• heat oil in a pan and fry onions light pink,
• add ginger garlic paste fry few minutes add spices 
• add chopped tomato and scooped out tinda fry it till tomato and tinda are cooked ,
• add grated paneer and chopped coriander mix well.cool the mixture.
• stuff each hollowed tinda with this stuffing.
• heat 1tbsp oil in cooker add cumin seeds when they stop sizzling carefully put stuffed tinda in it and spread over remaining stuffing.with 1tbsp of water.
• close the lid and cook it on very slow heat until tindas are tender.
• garnish with chopped coriander .
• serve with roti  or paratha.

MANGO NAVRATAN CHUTNEY

INGREDIENTS

1. 1k raw grated mangoes
2. 500 g chopped onion
3. 100 g chopped ginger
4. 100 g garlic cloves
5. 100 g dry dates sliced
6. 1t red chili powder
7. 1tbsp salt
8. 1tsp roasted cumin seeds pounded
9. 2tbsp dry mint leaves crushed
10. 1cup vinegar

METHOD

• wash,peel and grate mangoes
• peel and chopped ginger length wise
• mix all the ingredients except vinegar in a glass jar
• put this jar in sun for 3-4 days .stir the mango mixture every day.
• then add the vinegar mix well leave it for one more day in sun.
• store in cool dry place.it