Moong Vadi Curry with Coconut (Sandgyachi Bhaji)

• Ingredients:-

1. 2 Cups Moong Vadi Tbsp
2. 1 Chopped Onion
3. 1 Tbsp Goda Masala
4. 1Tbsp Turmeric Powder
5. 1/2 Tbsp Cumin Powder
6. 1/2 Tbsp Coriander Powder
7. 1 Tbsp Red Chili Powder
8. 1/2 Cup Desiccated Coconut
9. 1/2 Tbsp Cumin Seeds
10. 1/2 Tbsp Mustard Seeds
11. 1 Tbsp Ginger Garlic paste
12. Pinch of Asafoetida
13. 4-5 Tbsp Tamarind Juice
14. 2 Tbsp Chopped Cilantro (for garnishing)
15. 1 Tbsp of Grated Jaggery.
16. Salt to taste

• The Curry:-

1. In a curry pan heat a tablespoon of oil. Saute the moong vadi until they are lightly brown. Remove and set them aside.
2. Heat 1/2 tbsp oil and saute the coconut until brown and set it aside.
3. Now in the same pan heat the remaining oil to make a good tadka. Once heated add cumin and mustard speed. As they splutter add turmeric and asafoetida. Then add chopped onions and let them cook until they loose color. Now in a bowl add a tbsp of water and add all the dry masala or spices. Add the contents of bowl to the pan and let all the spices cook until it starts forming a thick consistency.
4. Now add the coconut and moong vadi to the pan and mix well. Now finally add the tamarind juice. Add salt and jaggery and mix well.
5. Finally add about 3 tbsp of water to make the curry and so the vadi can cook well. Cook the whole consistency for about 4 min. Do not over cook as this will mess the moong vadi. Top with cilantro and serve hot with roti or paratha.

• Tips:-

1. Do not use concentrated tamarind juice as this will make it extremely sour. Instead use watery juice.
2. Mixing the dry spices in water and adding them to tadka does not burn them and helps maintain the flavor.
3. Sauteing the vadi makes its good soft to cook.

Paneer Tikka Manchurian Sandwich

Cooking Time:-

• Paneer Tikkas - 15 Min.(marinate the paneer for atleast 1/2 hr.)
• Filing and Rolls - 20 Min.

Serves:- 2, makes 4 rolls

Ingredients:-

• Spices:-

1. 200 Grams Paneer cubes
2. 1 Tbsp. Ginger - Garlic paste
3. 1/2 Tbsp Turmeric powder
4. 2 Tbsp Vegetable Oil
5. 3 Tbsp Tandoori masala powder
6. 1/2 Tbsp Coriander-Cumin powder
7. 1/2 Tbsp Red chili powder
8. 1/2 Tbsp Garam masala powder
9. 1/2 Tbsp Black pepper (freshly crushed)

• Vegetables:-

1. 1 Cup chopped spring onions
2. 1 Cup thinly sliced onions
3. 1 Cup thinly sliced Green bell pepper
4. 1 Cup thinly sliced Red bell pepper
5. Salt & Sugar to Taste
6. Hot dog rolls
7. 1 Tbsp Butter

• Sauce:-

1. 2 Tbsp Soy Sauce
2. 2 Tbsp Tomato Ketchup
3. 2 Tbsp Ching's Chili Sauce

• For Paneer Tikkas:-

1. In a bowl mix all the spices and vegetable oil and mix well. You could increase the quantity of tandoori masala and reduce the quantity of other masala powders if desired. But the above proportion balances out all the different flavors. Now add paneer cubes to the marinate and set aside for about half an hour.
2. In a wok or kadai add the butter and let it melt. Now add turmeric powder and onions to it. Saute the onions and then add ginger-garlic paste to it. Saute again and as the onions begin to loose color add all the bell peppers and saute for about 2 minutes.
3. Once the bell peppers appear to be done add all the sauces and saute till a good consistency is achieved.
4. Saute all the mixture till the sauce starts to become thick. Now add the marinated paneer cubes along with 2 tbsp of water and mix well.
5. Cook the whole mixture until the paneer marinate oozes a strong flavor. Don't cook too much. Let there be some juice/gravy left. Now add the spring onions and mix well. Do not add the spring onions before this step as the heat make them loose the green color.
6. Now heat a pan/tava.
7. Take the hot dog rolls and fill the paneer mixture from its open side. Do not separate the both parts of the roll.
8. Apply butter to the rolls and toast them on the pan/tava until the surface becomes crispy like grilled sandwich.
9. Top the rolls with crispy fried noodles and serve hot.

• Tips:-

1. Fried noodles are readily available in market so no need to make them at home.
2. Usually use fresh gringer garlic paste instead of one that is available in market. Fresh ones give strong flavors and tastes great.
3. Instead of regular size cubes, use even smaller size cubes. This helps making the whole filing a good homogeneous consistency.