77. GRILLED SANDWICH (PALAK PANEER) - (DIABETIC & HEART FRIENDLY)

   

INGREDIENTS
     1. Multi-grain bread
     2. Chopped Spinach-1 cup              
     3. Chopped Garlic - 1 tsp
     4. Cottage Cheese (Paneer) - 2 tbsp
     5. Green chilly chopped - 1
     6. Salt ( as per taste)
     7. Crushed Pepper -1/8 tsp
     
       
COOKING METHOD
    1. In a fry pan, sauté garlic, chilly, spinach and salt till it is           done and water dries up.  

     2. Add grated cottage cheese (paneer) and crushed                   pepper. Add more salt, if needed. Stir until water dries             up. Let it cool down. 
     

3. Spread the mixture between two slices of bread and grill in a sandwich grill till it turns golden in colour.

In case you do not have a sandwich grill, place the sandwich on a non-stick pan with very low heat till it turns crispy brown on both sides.

4. No need to apply any oil for retaining its healthy attributes.

5. Enjoy with Tomato Ketchup or Mango Mint chutney, recipe at sl. no 76  Mango Mint Chutney

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76. MANGO MINT CHUTNEY

Mango, Chillies, Mint & Salt

INGREDIENTS
1. Green Mango (Kaccha aam) .....01 
2. Green Chillies (Hari Mirch) ........05

3. Mint (Podina) leaves.....02 bunches

4. Salt................1/2 tsp (as per taste)

METHOD

1. Wash, peel and cut the mango into small pieces.

2. Wash and cut green chillies excluding stems.
3. Clean and wash Mint (Podina) leaves.

4. Grind mango and chilly pieces along with mint leaves and salt in a blender chutney jar.

5. Adjust salt as per taste.

A multi-purpose chutney

TIPs & TRICKs 
Peel and cut raw mangoes in season and freeze them in your freezer. You can use them for making chutney or putting in any Daal later.  

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75. MANGO CHILLI CHUTNEY

Green mango and green chillies

INGREDIENTS

1. Green Mango ...01

2. Green Chillies...05

3.Salt.......1/2 tsp (as per taste)

METHOD

Cut and grind together all the three ingredients

1. Wash, peel and cut the green mango into small pieces.

2. Wash and cut green chillies.

3. Grind mango and chilli pieces along with salt in a blender chutney jar.

4. Adjust salt as per taste

1. 

   Soft to look at but hot on your tongue...Enjoy it. 

74. KANJI COLD DRINK (कान्जी)

A refreshing glass of Kanji

INGREDIENTS

1. Black Carrots or Beetroots 250    gms peeled and cut into thin        slices
2. Black Mustard Seeds Small (Rai) 6 tbsp ground finely in a grinder
3. Salt 2 tsp (as per taste)
4. Water boiled and cooled 2 ltrs

METHOD

1. Place all the ingredients in a glass jar.

2. Keep in a warm place until it ferments.
3. Keep stirring twice a day until it ferments well.  

Depending upon the weather, it would take about 6-7 days for it to get ready...sour and punget.

A Jar of Kanji

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73. KHICHDI (VER 02) - URD DAAL (खिचड़ी)

INGREDIENTS

1. Basmati Rice 1 cup

2. Black Urd Daal (Split) 1/2 cup

3. Salt 1 tsp ( or as per taste)

4. Haldi (Turmeric Powder) ½ tsp

5. Sonth (Ginger Powder) ½ tsp
6. Moti Saunf 1tbs

7. Desi Ghee ( Clarified Butter)  2 tbs

8. Jeera ( Cumin Seeds) 1 tsp

9. Lal Mirch (Red Chilli) Powder ¼ tsp

10. Heeng (Asafoetida) ¼ tsp  

METHOD

1. Soak Daal and Rice for ½ hour and drain the water.

2. In a heavy bottomed vessel, put daal, rice, salt, turmeric powder, ginger powder, moti saunf and 3.25 cups of water. Also add 1 tbs oil/ghee.

3. Let it come to a boil, reduce the heat to minimum, cover with a lid and let it cook till it is done. Keep stirring in between.

4. Heat ghee in a small fry pan, add jeera, heeng and chilli powder and quickly pour over khichdi before serving.

ACCOMPANIMENTS

Pickle, Papad, Chutney and Curd.

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