Tostada

Ingredients:
1/2 lb Pinto Beans
1 packet Tostada shells(flat round)
3-4 large finely chopped Tomatoes
2-3 finely chopped Green Bell Papers
1 finely chopped Large Onion
1 bowl full thick & chunky Salsa
1 Lettuce
1 packet Yellow Cheddar Cheese (shredded)
Garlic powder, Oil, Cumin Seeds (jeera), Salt


Method

1. Wash & Soak Pinto beans for 3-4 hours & cook them in the pressure cooker.

2. In the same pressure cooker, mash boiled beans to the paste consistency . (not too thin, not too thick)
3. Heat beans on low flame, add salt & lots of garlic powder .

4. Heat 2 tablespoon of oil, add 2 tsp. jeera & when seeds splutter, add tadka to the beans.

5. Cover & let it cook for 10-15 minutes on the low flame.
6. Wash lettuce leaves & chop finely.

7. Roast Tostada shells in the oven for 1-2 minute each side. Be very careful as tostada shells burns quickly. Just roast them little brown on both side in your small toaster oven.

Making of Tostada-Taco

1. Put onions, lettuce, tomatoes, salsa, cheese, bell peppers in bowls put everything in front of you.
2. Take one tostada shell. Spread large spoon full of hot beans over tostada.
3. Sprinkle cheese

4. Sprinkle Salsa, green bell peppers, tomatoes and onions.

5. Sprinkle Lettuce & cheese at last.

Now eat quickly before it gets soggy.

Dal with zucchini

Ingredients
Moong dal - 1 cup.
Zucchini - 2 nos diced.
onion - 1 medium
Tomato - 2 nos.
Green chillies - 3
Sambar powder - 1 tsp
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - 1 tsp
Oil - 1 tbsp
Corriander leaves to garnish

Method
Pressure cook moong dal till soft and set aside. Chop onion, tomatoes. Slit green chillies. Heat oil in a pan, splutter mustard seeds, cumin seeds, asafoetida, turmeric powder. Add the chopped onion,green chillies and fry till transparent. Then add the tomatoes and fry till it gets mushy. Stir in zucchini and fry for 2 to 3 minutes. Add sambar powder, fry for a minute. Sprinkle some water over this and let it cook till the zucchini is half cooked. Do not add more water or overcook zucchini. Cook in medium heat. Add the cooked dal and mix well. Let it boil for another 4 minutes. Garnish with coriander leaves.

chekkalu

INGREDIENTS
Rice flour- 2 cups
Water- 1/2 to 1 cup( consistency - chapati dough)
Ginger paste - 1 tsp
Green chill-2 tsp
Red chill powder - as per taste
Salt - as per taste
Sesame seeds - 1-3 tbsp
Bengal gram - 1 table spoon(soaked in water a few hours)
Roughly torn curry leaves - few
Butter - 1 tsp
Water- for mixing
Oil- for deep frying

Method

Bring water to boil in a vessel.Off the flame and add rice flour and salt to it.Mix all the ingredients well and avoid the formation of lumps. Cover it with lid and allow it to stand for 5-10 min. Add the remaining ingredients.After 10 min, knead the dough using ghee/oil/butter. Now take small proportions of this mixture and flatten it with the help of your hand into 4-5 inches. Meanwhile heat oil in a kadhai and slowly drop them into oil one after the other. Deep fry until golden brown and then place them on absorbent paper and then store in air tight container.

ALOO MATAR

Ingredients:
3 to 4 - medium potatoes
1 cup - frozen peas
1 cup - tomato sauce or puree
1tsp - each ginger, garlic, chili paste
1 tbsp - coriander powder
½ tsp - haldi
½ tsp - garam masala
1 tsp - red chili powder
1 tbsp - dry mathi leaves
1 tsp - cumin seeds
5 tbs - oil
½ cup - sour cream or yogurt
pinch of hing
salt to taste

Method

1. In a pan, heat oil & fry cumin and hing.
2. Add chili, ginger, garlic paste and fry for one min.
3. Add tomato sauce and fry for 3-4 mins.
4. Add all dry masala except mathi leaves. Fry for 1-2 mins.
5. Now add potatoes and fry for 1 minute.
6. Add peas and 2-cup water.
7. Put a lid on a pan and cook on medium heat for 10 to 12 minutes.
8. Now add sour cream and cook for 2-3 minutes.
9. Add dry mathi leaves and mix well & serve.
10. Serve with puri, paratha or chappathi.