Bread Vade

Ingredients:
10 pieces of Bread
1 cup Curd
1/4 cup Corn Flour
3/4 cup Rice flour
2 medium sized Onion
8-10 strands of Coriander leaves
8-10 strands of Curry leaves
1/4 inch sized Ginger
8-10 Green Chillies
1/2 tsp Chilly powder
Big pinch of Asafeotida
Pinch of Cooking Soda
Salt to taste
Oil

Recipe:
Chop the coriander leaves, ginger, curry leaves, green chillies, onion into small pieces as shown in the picture below.

Put the bread slices in a mixer and grind them coarsely as shown in the picture below.

Add salt, rice flour, corn flour, chilly powder, asafoetida, pinch of cooking soda to the vessel containing crushed bread. Add chopped ingredients and mix them well.
Add curd and mix them well.

Make lemon sized balls from the mixture and pat them on a plastic sheet as shown in the picture below.

Keep oil in a thick bottomed vessel and heat. Put the patted Vadas in hot oil and deep fry until they turn to light golden in colour.

Serve hot along with tomato Ketchup/Chutney. 

Shahi Tukuda

Ingredients:
10 -12 slices of Bread
2.5 litres of Milk
2.5 cups Sugar (1 cup for Sugar Syrup + Remaining for Rabdi)
1/3 cup Cashew nuts
10-15 Pistachios
10-15 Almonds / Badami
8-10 Cardamoms (1/2 along with nuts, 1/2 for Sugar Syrup)
Pinch of Saffron
2 tsp MTR Badam powder
Ghee

Recipe:
Put nuts, half of the cardamom seeds in a mixer.

Grind them together into coarse powder as shown in the picture below.

Put 2-3 tsp warm milk in a bowl. Crush the saffron, add it to this bowl and keep it aside.
Put milk in a thick bottomed vessel and bring it to boil. As soon as it starts boiling, keep the milk in medium/low flame for about 20 mins. Keep stirring it once in 3-4 mins.

Add around 1.5 cups of sugar and keep stirring the milk in medium flame for about 30 - 40 mins. The consistency of the milk should be like that of milkshake. Add 2/3 of crushed nuts, saffron milk and mix them well.

Stir this mixture in medium flame for about 5 mins.

Once it is cooled to room temperature, refrigerate.

Cut the edges of bread slices and cut them into triangle shape as shown in the picture below.

Apply ghee on both the sides of bread slices and roast them in low flame as shown in the picture below.

Add 1 cup of sugar, 1/4 cup of water and prepare the sugar syrup. Add mashed cardamoms and mix them well.

Pour this hot sugar syrup on top of roasted bread slices as shown in the picture below.

Sprinkle Badam powder, remaining crushed nuts as shown in the picture below.

Add prepared Rabdi, refrigerate for around 30 mins and serve chilled.

Vegetable Sandwich

Ingredients:
10 slices of Bread
8 - 10 Palak leaves
2 - 3 Green Chillies
4 - 5 strands of Coriander leaves
1 medium sized tomato
1/2 Cucumber
Small Onion
Small Carrot
2.5 - 3 tsp Green Chutney
Salt to taste

Recipe:
Peel the cucumber, carrot and cut them into thin round pieces. Cut the tomato, onion into thin round pieces as shown in the picture below. Chop the coriander leaves, green chillies into small pieces. Sprinkle little salt on top of these cut vegetables.

Apply little green chutney to bread slices as shown in the picture below.

Place the chopped vegetables as shown in the picture below and apply little green chutney on top of it.

Place the other bread slice on top of it as shown in the picture below and put them in sandwich maker and close the lid. Switch on and keep it until it is done.

Serve hot along with tomato ketchup or mint chutney.

Paneer Butter Masala

Ingredients:
400 grams of Paneer
4 medium sized Tomatoes
2 medium sized Onions
3 Cloves
1/4 inch sized Cinnamon
2 Bay leaf
3 Garlic pods
1/4 inch sized Ginger
2 tsp Kasuri Methi / Dried Fenugreek leaves
2-2.5 tsp Cashew nuts
1/2 tsp Poppy seeds
2 Red Chillies
1 tsp Tomato Ketchup
1/2 tsp Chilly powder
3/4 tsp Garam Masala
3/4 tsp Coriander powder
3/4 tsp Cumin powder
1/4 tsp Turmeric powder
3/4 cup of Cream of Milk , Halina Kene
4-5 strands of Coriander leaves
3/4 tsp Sugar
Salt to taste
2 Tbs Butter

Recipe:
Dice the paneer into medium sized pieces as shown in the picture below.

Chop tomato, onion, ginger, garlic into small pieces as shown in the picture below.

Put 1 TBs of butter in a pan and heat. Add cashew nuts, cloves, 1/2 bay leaf, cinnamon, red chillies, poppy seeds and fry them for about 1-2 mins.

Add chopped ginger garlic and fry them for about 1-2 mins in low flame. Add chopped onions and fry them for about 2 mins in low/medium flame.

Add chopped tomatoes, salt and mix them well. Cook them well in a low flame.

Once its cooled to room temperature, put this in a mixer and grind it to smooth paste.

Put 1-1.5 Tbs butter in a pan and heat. Add remaining bay leaf, Kasuri methi, turmeric powder and fry them for few seconds.

Add diced paneer, salt and saute them in low flame for about 2-3 mins.

Add the ground masala and mix them well. Keep this in low flame for about 3-4 mins.

Put tomato ketchup, garam masala, chilly powder, coriander seed powder, cumin seed powder, salt, sugar, little amount of water and mix them well.

Keep this in low flame for about 2-3 mins.

Put cream of milk, milk in a mixer and grind them together for few seconds. The consistency of this should be like that of milkshake.

Add prepared cream of milk and mix them well. Keep the gravy in low flame for about 2-3 mins.

Garnish with chopped coriander leaves and keep the curry in low flame for about 2 mins.

Serve hot.

It goes well with Chapathis/Paratas.