Rajma Salad

Ingredients:

Kidney Beans-1/2 cup
Chick peas-1/2 cup
Potato-1 (medium)boiled and cut in to small cubes
Onion 1(small)
Tomato-2 (cut in to small pieces)
Lemon Juice-1 tbsp
Black pepper powder
Salt
Cilantro(coriender leaves)-cut

Method:
Soak over night both kidney bean and chick peas separetly. Cook and drain them in the morning. In a mixing bowl put bean and chick peas and all other ingredients and mix it well. Keep it in the refrigerator for some time and serve cold.

Green salad with croutons and chick peas

Ingredients:

Cucumber-1

Tomato-1(medium)

Letuce/Salad leaves-2 cups (cut)

Chick Peas-1/2 cup (canned/boiled and drained)

Croutons-1/2 cup

Sour cream-1 tbsp

Ranch salad dressing-2 tsp

Salt

Pepper

Method:

Cut cucumber and tomato into small pieces. In a mixing bowl put all the ingredients except croutons. Mix it well and then add croutons. Serve

Banana Muffin

Ingredients:

All purpose Flour-3 cup

Banana -4 (Ripe)

Egg-3

Sugar-2 cup

Vegetable oil-1 cup

Nutmeg Powder-1/2 tsp

Cinamon Powder-1/2 tsp

Baking Powder-1 tsp

Baking Soda-1 tsp

Salt-1 tsp

Vanilla extract-1/2 tsp

Method:

Mix flour, baking powder, baking soda, salt, nutmeg powder, cinnamon powder in a mixing bowl and keep aside the dry mixture. In another bowl take sugar, add the eggs, add oil, vanilla extract and mix it well. Mash the bananas nicely with a fork and add it to the wet mixture. Slowly add dry mixture to the wet mixture. Scoop it to a muffin tray and bake it in oven for 25 minutes on 325 F.

Vegetable Cutlet

Ingredients:

For Stuffing:

Mixed vegetable-250 gm(green bean,carrots,green peas,corn) cut in to small pieces

Ginger 1/2 inch

Garlic 4 cloves

Onion 1 small

Dry fruits (optional)

Garam masala

Oil For Deep frying

Salt

Bread crumbs

For covering:

potato large-1(Boiled and mashed)

Bread slice-2

Method:

Grind ginger, garlic and onion to make a paste. Add a little oil to the frypan,add the paste and fry it on medium heat for 5 minutes, then add vegetables and salt and cook till the vegetables are tender. Then add dry fruits and fry for some more time. Then add garam masala and mix it. Stop frying after 2 minutes. Put bread in water and squeeze all the water from it and mix it with mashed potato. Take a small portion of the mixture, roll it into a spherical shape and make a hole in the middle. Put the vegetable mixture and cover the whole to make it ball shaped. Roll the cutlet in the breadcrumb and deep fry it, till golden brown. Serve hot with chutney or sauce.

Avocado Dip

Ingreadients:

Avocado -1

ChickPeas -1/2 can (Garbanzos)

Garlic -2 cloves

Olive oil -4 tbsp

Jalapeno pepper -1

Salt

Juice of 1 lemon

Method:

First grind the chickpeas, garlic and jalapeno pepper. Keep the mixture in the grinder. Then cut the avocado into half and take out all the flesh from its outer cover. Then add it to the chickpea mixture, add oilve oil and lemon juice, salt and grind it for a few seconds. Avacado dip is ready to serve with salad or chips.