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chutney. Mix together

I masalaand red chilli powder.
chat
LAALACHARI rf
Peel potatoes and slice them.
Heatoil and deep fry each slice.
DAL
Roll in the prepared mas ala
powder.
Before serving: Arrange puris
11/2 cup masoor dal
(pressure-cook) r
I

ina serving plate. salt to taste

Top it with a potato slice, some
spinach mixture, 1/4 tsp of thick 1 onion
curds and sprinkle some chat 1 tomato
masala. 1 piece ginger
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2 tbsp Bedekar mango pickle

1 tsp red chilli powder SANDWICHED
1/2tsp garam masala
1 tsp kasoori methi
PANEER
1 tsp dhania-jeera powder
200 gm paneer
(cut into thin equal pieces)
2 tbsp ghee
1 tsp kalonji
1 cup coriander leaves
1/2tsp each (rai and jeera)
I 4 tbsp cashew nut pieces
2-3 bay leaves
juice of 1 lemon
~ few boriya chillies
1/2tap garam masala
PJ 1/8tsp hing
1 tsp ginger-chilli paste
EllII
METHOD butter for roasting
Heatghee, addthetadka. Add salt to taste
the masala and saute for 1-2 METHOD
.. . minutes. Add the cooked dal, salt Prepare chutney in mixer and
and water if required. sandwich it between 2 pieces of
Cook for 5-7 minutes. Garnish paneer. Shallow fry on a non-stick
with coriander leaves. pan with little butter.

Woman's Era 8 February (First) 2008 53