Basil Cheese Sandwich

Ingredients:

White bread slices
Basil leaves
Shredded cheese ( mix, choice of your cheeses)
Salt
Black / White pepper
Butter

Procedure:

1. In flat pan take little amount of butter and roast 2 bread slices only on one side.
2. Take them into a plate and on one slice put spread shredded cheese, chopped basil leaves, salt and pepper.
3. Cover it with another bread piece (remember to put the toasted side towards the filling)
4. Now take some more amount of butter on the flat pan and toast the sandwich on both sides.
5. Serve it hot with Ketchup.

Aloo Capsicum

Ingredients:

Potatoes ( medium) - 3 (shredded)
Capsicum (green) / Green Paprika - 5 (cut into 4 pieces each)
Oil - 3 tbsp
Salt - as per taste
Dry mango powder - 1 tsp
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp
Cumin seeds - 1 tbsp
Curry leaves - 7 no.
Red chilli powder - 1 tbsp ( or as per taste)

Procedure:

1. In a non-stick pan take oil. Once it is hot add capsicum. Cover it and cook for 10 min, stirring in between.
2. Add shredded potatoes and mix well. Let that continue to cook till capsicum and potatoes are cooked well. It may take another 10 min or so. But keep on eye on it, so that potato won't stick to the bottom of the pan and burn.
3. Once the veggies are cooked add cumin seeds, salt, turmeric powder, chilli powder, coriander powder, dry mango powder and curry leaves,
4. Mix the curry well and let it cook for another 5 to 7 min.
5. Serve with hot rice and ghee.

Zucchini Chutney

Ingredients:

Zucchini (diced into small cubes) - 1 cup
Cilantro (chopped) - 1/2 bunch
Tamarind - 1/4 lemon size
Salt - as per taste
Dried red chillies - 5 (or as per taste)
Oil - 3 tbsp
Turmeric powder - 1tsp
Mustard seeds - 1tbsp
Urad dal - 1tbsp
Chana dal - 1tbsp
Asafoetida. 1/2 tsp


Procedure:

1. In a pan take 1 tbsp of oil. Once it is hot add mustard seeds. Once they start to splutter add urad dal and chana dal . Fry till they become crunchy.
2. Now red chillies and fry for 2 min. Add asafoetida. Take it into a bowl and let it cool.
3. In another pan take rest of the oil. Add the zucchini along with salt and turmeric. Cover and cook for about 10 min.
4. First grind the tempering  along with tamarind and cilantro. Now add the cooked zucchini and grind it.
5. Transfer to a bowl and Serve with rice.