Paneer Roast

Serves: 2

Ingredients:
1. Paneer/Cottage Cheese cubes - 1 cup
2. Red chilli powder - 1/2 teaspoon
3. Turmeric powder - 1/8 teaspoon
4. Garam masala powder - 1/8 teaspoon
5. Oil - 1 tablespoon
6. Salt to taste

Method:
1. Take paneer in a mixing bowl and add red chilli powder, turmeric powder, garam masala powder and salt to taste. Mix well and set aside for atleast 10 minutes.

2. Heat oil in a pan and add the marinated paneer. Cover and cook on low-medium flame until paneer turns brown in color.

This can be enjoyed as a snack for tea or can be served as a side dish for rice/chapathi. 

Egg Bonda

Serves: 4

Ingredients:
1. Boiled eggs - 6
2. Gram flour/Besan - 1 cup
3. Corn flour or rice flour - 1 tablespoon
4. Ajwain/Carom seeds - 1/2 teaspoon
5. Red chilli powder - 1/2 teaspoon
6. Asafoetida/hing - 2-3 pinches
7. Salt to taste
8. Oil for deep frying

Method:
1. Cut the hard boiled eggs into 2 and keep them aside.

2. Heat oil for deep frying.

3. In a large mixing bowl, make a thick batter using gram flour, corn flour/rice flour, ajwain, red chilli powder, asafoetida, salt and 1/2 cup water. Add water little by little and check for the consistency. The batter should be thick enough to give a nice coating for eggs.

3. Dip each of the egg halves in batter and drop them in hot oil. Fry until the outer covering turn golden brown.

4. Drain off excess oil on a tissue paper.

Serve hot with tomato ketchup.