Masoor Usal

https://www.youtube.com/watch?v=9P9_26ETeMY

Egg Salad Sandwich

Hard Boiled Eggs - 6, diced

Mayonnaise - 1/4 cup

Lemon juice - 1 tbsp.

Mustard - 1/4 tsp

Celery - 1/3 cup, diced

Onion - 1/4 cup, sliced

Cucumber - 1, diced

Green Chilli - 1, minced

Cilantro

Salt

Pepper

Red Pepper Flakes - 1/2 tsp

Bread - 8 slices

In a large bowl add the hard boiled Eggs along with Mayonnaise, Lemon juice, Mustard, Celery, Onion, Cucumber, Green Chilli, Cilantro, Salt, Pepper and Red Pepper flakes. Mix well to combine.

Spread the Egg Salad evenly on bread slices about two tbsp. per sandwich.

Cover the sandwich with another slice of bread.

Cut off the crust on the edges and serve chilled or at room temperature.

Poha Chivda

Oil - 2 tbsp.

Cumin seeds- 1 tsp

Asafetida - a pinch

Curry leaves

Peanut - 1/4 cup, roasted

Roasted Channa Dhal - 2 tbsp.

Cashew - 10

Turmeric - 1/4 tsp

Chilli powder - 1/4 tsp

Salt

Poha - 3 cup, roasted

Heat Oil in a large pan.

Temper Cumin seeds, Asafetida and few Curry leaves.

Add the Peanuts, Roasted Channa Dhal and Cashew; roast until crispy.

Season the mixture with Turmeric, Chilli powder and required Salt.

Now add the Poha and roast until crispy.

Can be stored in an airtight container for upto a month.

Substitute with Corn Flakes to make Corn flakes Chivda