Bread Sticks

Ingredients:


Bread ( Wheat bread or any bread suited for toast) - 6 slices.
Salt - as per taste
Dry Oregano - 1 tsp
Chilli Flakes - 1/2 tsp
White Pepper poweder - 1/2 tsp

Procedure:

1. Cut the edges of bread slices, and then cut the bread into 2 inch rectangular pieces.
2. Heat a non-stick pan. Once it is hot enough add the bread pieces and gently roast them.
3. Once the bread turns golden brown all around, add salt, dry oregano, chilli flakes and pepper powder.
4. Gently toss them all. And enjoy with ketch-up.

hint: You can add grated cheese over the bread to make it more delicious.

Quick Cupcakes (Egg-less)

Ingredients:

Maida (All purpose flour) - 1/2 cup
Sugar - 4 to 5 tbsp
Baking powder - 1t sp
Baking soda - 1/4 tsp
Lemon Juice - 3 tbsp
Milk - 1/2 cup
Oil - 4 tbsp

Procedure:

1. Pre-heat the oven to 180°C.
2. Mix all the dry ingredients in a pan (All purpose flour, sugar, baking powder and baking soda).
3. Now add lemon juice, milk and Oil. Mix all together gently.
4. Grease the cupcake liners with little oil or butter and place them in the cupcake former and fill 3/4 of the each cupcake liner.
5. Bake for about 25-30 min. or till the top is lightly golden and a toothpick inserted through the center of the cakes comes out clean.
6. Cool the cakes for a few minutes. Gently remove the cakes and cool completely.Pour venilla sause and serve.

Green Beans and Egg plant curry

Ingredients:


Eggplant - 2 Medium
Fresh Green Beans - 1 Cup (finely chopped)
Tomato - 1 can
Ginger garlic paste - 1 and 1/2 tsp
Green Chiles - 2
Red chili Powder - 1/4 tsp
Garam Masala Powder - 1/4 tsp
Salt to Taste

Tempering:
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Broken Dried Red Chiles - 3 or 4
Asafoetida - Big Pinch
Curry Leaves - 5
Oil - 2 Tbsps

Procedure:

1. Heat oil in a pan, and make tempering. When mustard seeds start spluttering, add garlic and green chiles. Fry briefly.
2. Add the chopped fresh beans and fry for few minutes.
3. Then stir in chopped eggplant and salt. Fry for few more minutes, stir in chopped tomato and salt.
4. Cook till beans are soft, add red chili powder and garam masala powder. Fry a minute or two and remove from heat.
5. Serve curry with roti.