Grilled Sandwich

Cheese - 1/2 cup, grated

Butter - 1 1/2 tbsp., melted

Chilli sauce - 1 tsp

Mustard - 1 tsp

Salt & Pepper

Assorted Vegetables (Onion, Green Chilli, Carrot, Bell Pepper, Mushroom, Olives, etc.) - 1 cup

Bread - 4 slices

In a small bowl, combine Cheese, Butter, Chilli sauce, Mustard, Salt, and Pepper. Mix until you have a smooth, spreadable paste. Add your choice of vegetables and mix well again.

Toast the bread slices and spread the cheese mixture on them.

Grill the sandwiches until they are golden brown on both sides and serve warm.

Gajar ka Halwa / Carrot Halwa

Ghee - 2 tbsp. + 3 tbsp.

Cashew - 1 tbsp.

Raisin - 1 tbsp.

Carrot - 6, grated

Milk - 2 cups

Sugar - 1 cup

Khoya - 1/2 cup or Condensed Milk

Cardamom powder - 1 tsp

Roast cashews and raisins in 2 tbsp. of ghee and keep aside.

In a pressure cooker, add grated carrots and milk, then pressure cook for 2 whistles. Let the pressure release naturally before opening the lid.

Set the heat to medium and continue cooking the carrot mixture.

Add sugar and khoya; mix thoroughly. Stir continuously until the mixture thickens.

Next, add the remaining ghee and mix well.

Once the halwa starts to pull away from the sides of the vessel, turn off the heat and stir in cardamom powder.

Transfer carrot halwa to a serving dish and garnish with the roasted cashews and raisins.

Aloo Methi

Oil – 2 tbsp.

Cumin seeds – 1 tsp

Potatoes – 4, diced

Turmeric – 1/4 tsp

Chili powder – 1 tsp

Coriander powder – 2 tsp

Garam masala powder – 1 tsp

Salt

Fenugreek leaves – 1 bunch

Heat oil in a medium-sized pan. Temper cumin seeds.

Add the potatoes and season with turmeric, chili powder, coriander powder, garam masala powder, and required salt. Stir well and cook covered for 5 min.

Add fenugreek leaves and continue cooking covered for another 5 min or until the potatoes are tender. Remove from heat.

Serve warm with rice or roti.