Palak Chana / Spinach chick pea curry

Preparation time - 20 mins
Serves - 4
Ingredients:

• 1 cup cooked chickpeas
• 2 cups spinach puree/4 cups finely chopped spinach leaves
• 1 big onion.finely chopped
• 2 big tomatoes
• 1 tsp fennel seeds
• 1 stick cinnamon
• 1 bay leaf
• 2 cloves
• 1/2 spoon chilly powder
• pinch of turmeric powder
• 1 tsp ginger-garlic paste
• 4 green chillies (slit)
• 1/4 cup semi skimmed milk
• salt to taste
• 4-5 spoons sunflower oil

Procedure :

• In a wide pan warm 3 spoons of oil and saute cloves,bay leaf,cinnamon,fennel seeds,chopped onions for few minutes.
• Once onion gets transparent add salt,turmeric,chilly powder,ginger-garlic paste,green chillies and chopped tomato.Fry for 5 minutes.
• Add the chopped spinach/spinach puree to the pan and fry till it leaves the water and gets cooked.
• Now put the gravy mix in a plate and allow it to cool.Once cooled grind it into a smooth mix.
• Meanwhile warm the remaining oil in the same pan and saute the boiled chana for 2-3 minutes.
• Add the gravy mix to the pan.Add the milk and close the lid for 2mins.Switch off the heat.
• Garnish with deep fried garlic and coriander.Serve with roti or pilau.
  

Cut masala mirchi

Ingredients:
Besan flour 1cup
10 Chillies(Large)
1 big onion
1 spoon ajwain seeds
1/2 sp salt
1/2 sp chilly powder
2 pinches baking soda
3 spoons lemon juice
1/2 cup chopped coriander
500ml sunflower oil(for frying)
Method:

1. Mix salt,chilly powder,baking soda,ajwain and besan in a bowl.
2. Add 1/4 cup of water and mix it into a thick batter.
3. Now slit each chilly and dip it in this batter.If you donot prefer very spicy,remove the seeds from chillies gently.
4. Meanwhile heat oil in a deep sauce pan.
5. When oil is hot enough,slide chilly with besan into the pan slowly and fry till brown.
6. Repeat this with all 10 chillies and collect them in a bowl.Cut these mirchi bhaji into 5pieces(circles) each.
   
7. Take another pan and put 2 spoons of oil.Deep fry each piece until brown.
8. Chop onion fine and mix them with fried chilly bhaji pieces.
9. Add lemon juice now to this and garnish with fine chopped coriander.
10. Great snack with masala tea.

Burrito with rice and soya stuffing

Preparation time - 20mins
Serves - 4
Ingredients:
6-8 tortilla
1 big onion(chopped into long slices)
1 green bell pepper
1 cup boiled chana/chickpeas
Soya fillets - 4(chopped into cubes)
1/4 cup grated cheese
6-8 lettuce(optional)
5 spoons sunflower oil
2 spoons tomato ketchup
1 teaspoon soya sauce
1 tea spoon salt
1 tea spoon red chilly powder
Procedure:

• Heat the oil in a wide pan, then saute onions,soya cubes,chopped green bell pepper,chana on a medium heat until brown.
• Add salt,chilly powder,tomato ketchup and soya sauce.Mix well and close the lid for a minute or two.
• Add cooked long grain rice and mix slowly to the pan.Switch off the heat.
• Warm tortillas microwave on full power for 35-40 seconds (cooking time may vary depending on microwave) or toss them over a frying pan for 10 seconds on each side.
• Get your lettuce and arrange it on the spread tortilla.Put the rice mix in the middle,sprinkle the grated cheese.
• Fold the tortilla around so that the stuffing gets packed inside.(like a spring roll stuffing).
• Cut each burrito into two equal halves .Serve and let everyone tuck in!
• This Indo-Mexican style burrito serves best for a light lunch with a drink.