MIRCHI ROLL

A spicy and salty dish, easy to cook and easy to serve
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Bhavnagri green chillies , slit  - 4
Cumin seeds - 1 teaspoon
Fennel seeds (saunf) - 1/2 teaspoon
Carom seeds (ajwain) - 1/4 teaspoon
Black peppercorns - 8-10
Ginger, chopped - 1 inch piece
Potatoes, boiled and grated - 2 medium
Cottage cheese (paneer), grated - 1/2 cup
Salt to taste
Red chilli powder - 1 teaspoon
Dry mango powder (amchur) - 3/4 teaspoon
Oil - 1 tablespoon
Salted biscuits - 16
Red capsicum, 1/4 inch pieces - 1 medium

METHOD
Slit the green chillies and remove the seeds. Heat a pan, add cumin seeds, fennel seeds, carom seeds and black peppercorns and roast. Place ginger in a bowl, add potato and cottage cheese and mix. Pound the roasted spices in a mortar with a pestle along with salt, red chilli powder and dry mango powder. Add this to the potato mixture and mix well. Heat a little oil in a non-stick pan. Stuff this mixture into the slit chillies and place them in the pan. Cover and let them soften on medium heat. Transfer then chillies onto a chopping board and cut into four slices each. Arrange salty biscuits on a serving plate and place a slice of the stuffed chilli on top of each. Garnish with red capsicum pieces and serve immediately.

Sabudana Puffs

Ingredients:

    * Salt to taste
    * 1 tsp Cornflour
    * 1 cup Sabudana
    * Oil for deep frying
    * 1 tsp Cumin seeds
    * 2 green chopped Chillies
    * 1 tsp Ginger-Garlic paste
    * 1 Potato boiled and mashed
    * 1 tbsp chopped Coriander leaves


Method:

   1. Wash the sabudana and soak in water for an hour.
   2. Mix in all the ingredients mentioned above. Make flat round cutlets.
   3. Heat oil in a deep pan. Fry cutlets on medium heat till golden brown.
   4. Drain on tissue and serve hot with tomato sauce or chutney.

Cheese Macaroni

Ingredients:

    * 600 ml Milk
    * 25 gm Flour
    * 25 gm Butter
    * 1 tsp Mustard powder
    * 300 gm short Macaroni
    * Salt and ground Black Pepper
    * 50 gm grated Parmesan cheese
    * 100 gm grated Cheddar cheese
    * 50 gm grated Mozzarella cheese


Method:

   1. Cook the macaroni in a large saucepan of lightly salted water according to the packet instructions. Drain thoroughly.
   2. Melt the butter in a pan, stir in the flour and mustard powder and cook, stirring for 30 seconds.
   3. Gradually whisk in the milk, bring to the boil and then simmer for a few minutes to make a smooth sauce.
   4. Stir in 75 gm (rest for topping)of the cheddar, and all of the mozzarella cheese and parmesan cheese until melted.
   5. Season to taste.

Sweet Mango Chutney

Ingredients:

    * 2 tbsps Salt
    * 150 gms Garlic
    * 600 gms Jaggery
    * 120 gms Sultanas
    * 120 gms Kishmish
    * 1 tbsp Chilli powder
    * 1 tsp Ground Cloves
    * 1 tbsp Ground Cumin
    * 3 lb Fresh firm Mangoes
    * 1 tbsp Ground Coriander
    * 150 gms Ginger, chopped


Method:

   1. Peel the mangoes and slice, retaining all the juice.
   2. Put the mango slices in a pan with just enough water to cover and bring to boil.
   3. When simmering add jaggery and extra water if necessary to prevent sticking.
   4. Puree the garlic, ginger, kishmish and sultanas, then add the spices.
   5. When the mango reaches a jam like consistency, add the puree and the salt.
   6. Stir and allow to simmer, adding water if needed.
   7. When it thickens sufficiently, remove from heat.
   8. Cool and bottle. Leave for a minimum of 3-4 weeks before serving.

Mint and Mango Chutney

Ingredients:

• 1 tsp Sugar
• 4 Green Chillies
• 1 chopped Onion
• Handful Mint leaves
• 3-4 Green Mangoes

Method:

1. Slice mangoes to small chunks.
2. Grind the onions, green chillies, mint leaves, sugar and mangoes to a fine paste.
3. Add salt to taste.