TASTY TIFFIN
PANEER TIKKA
Achari Paneer tikka https://youtu.be/MJdxIlO7hns 
ACHARI PANEER TIKKA
Achari paneer tikka
Ingredients
Paneer – 300 gm
Green chutney – 1/2 cup
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Black pepper powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Chaat masala powder – 1/2 tsp
Hung curd – 2 tbsp
Ghee – 1 Tsp
Capsicum – 8 pieces
Onion – 10 pieces
Tomato – 6 pieces
Salt to taste
Method
1. For Green chutney
Take Mint -1 tbsp, coriander leaves – 1 tbsp, ginger/ fresh white turmeric 1/2 tsp, green chili – 2, lemon leaves – 2, curd – 1 tbsp, lemon juice – 1 tbsp, roasted cumin and red chili powder – 1/2 tsp and salt to taste in a grinder jar and grind it into green chutney.
2. Take a bowl and pour the green chutney and add coriander powder, cumin powder, black pepper powder, garam masala powder, chaat masala powder, kalonji, hung curd and salt. Mix all the ingredients. Add paneer, mix it and cover it with lid and refrigerate it for four to five hours.
3. After five hours take out the marinated paneer and let it rest to the normal temperature. Put the paneer, capsicum, onion, and tomato in a rotisserie rod and smear few drops of ghee on the paneer.
4. Preheat the oven for ten minutes on convection + grill at 200 degree Celsius. Mount the rod with rotisserie clamp in the oven and cook it for fifteen minutes.
5. After fifteen minutes the tasty achari paneer tikka is ready to be served with sauce.
Note – In case rotisserie is not available, you may cook it in the microwave. Brush oil on the grill rack, place the marinated paneer and vegetables on the rack, stick a wet bamboo stick/ toothpick in it and put the rack in the preheated hot oven for 10 minutes. And cook for fifteen minutes. Alternatively, in the absence of an oven, you may make it on chula using heavy tawa or tandoor. It is advisable to make the preparations at night for serving it in the morning or make the preparations in the afternoon for serving it in the evening or party snack.
CHATPATA CHANA BREAKFAST
Chatpata chana (breakfast)
Ingredients:
Chickpea(boiled) – 1 cup
Potato(boiled) – 1
Green peas – ½ cup
Sprouts – ½ cup
Raw mango(chopped) – ½ cup
Green chilli(chopped) – 1
Chilli flakes – 1 tsp
Onion(chopped) – ¾ cup
Sugar – 1 tbsp
Lemon juice – 1 tsp
Cumin powder(roasted) – 1 tbsp
Chat masala powder – 1 tsp
Coriander & mint(chopped)- 2 tbsp
Black salt – ½ tsp
Oil – 2 tbsp
Mustard seed – 1 tsp
Curry leaves -10
Salt to taste
Method:
* Take a pan and heat oil.
* Crackle mustard seeds.
* Add curry leaves, green chilli and onion and sauté.
* Chop boiled potato, add it along with chickpea, green peas and sprout in the pan and mix well.
* Add sugar and salt and sauté for 1 minute, and cool it down.
* Add cumin powder, chat masala powder, chilli flakes, lemon juice, raw mango, chopped coriander and mint leaves and mix well.
* Chatpata chana is ready to serve as tasty and healthy breakfast.
AMBA KAKRA
AMBA GULGULA /Amba kakra
Ingredients:
Mango pulp – 1 /2cup
Rice (Arua chaula)- 150gm
Split black gram (Biri Dali/ dhuli urad dal) – 100gm
Fennel seeds – 1tbsp
Scrapped coconut – 1/4 cup
Sugar – 1tbsp
Vegetable oil for deep frying
Salt to taste
Method:
1. Clean and wash Dal and rice. Soak it for four hours.
2. After four hours wash and drain out water.
3. Grind soaked Dal, rice and mango pulp to make a smooth thick paste.
4. Put the batter in a bowl and rest it for six to seven hours for fermentation . Otherwise you can add baking soda and make instant fermentation.
5. After seven hours add salt, sugar, fennel seeds and scrapped coconut and mix properly.
6. Heat oil in a deep fry pan and drop one by one teaspoon batter into the hot oil.
7. Deep fry the mango kakra both sides until deep brown in colour.
8. Tasty MANGO KAKRA/ AMBA GULHULA is ready to serve in tea time.
KHIRA GAINTHAGUDI PITHA
KHIRA GAINTHAGUDI PITHA
Ingredients:
- Rice powder: ½ cup
- Ghee- ½ tsp
- Water- 1 cup
- Salt – ¼ tsp
- Milk- ½ ltr
- Sugar- 4 Tbs
- Cardamom powder-2
Method
Take one utensil with thick base. First add water, then ghee, salt and rice powder. Stir it continuously over a medium flame to prevent lumps and make smooth dough. Keep aside to cool down. When it cools down make small balls and keep aside. Also keep a little dough and mix it with water thoroughly.
Take another utensil. Put milk and heat it in medium flame. Then add sugar and stir to ensure the sugar is fully dissolved in milk. Add the small balls in the milk and boil it for 5-6 minutes, then add dough mixed water. Cook it for another 1 minute. Put off the flame and add Cardamom powder. Allow it to cool down in room temperature, and then serve.
Remember, do not keep in refrigerator; it may get hard.
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