Schezwan Corn Bhel

Preparation Time : 10 min
Cooking time : 15 min
Serving : 2

Ingredients:
For Instant Manchurian:

• 2 slice of bread
• 1 tsp ginger green chilli paste
• 1 tbsp onion chopped
• salt to taste
• cornflour
• water as per need
• oil for frying

For Bhel:

• 1 tsp oil
• 1 tsp garlic
• 1 tsp ginger green chilli paste
• 1 cup boiled corn
• 2 tbsp chopped capsicum
• 1/2 tsp aaji-no-moto
• 4 tbsp schezuan sauce
• 1 tsp soy sauce
• 1 tsp vinegar
• Fried noodles as per need
• salt to taste

Method:

Instant Manchurian

1. In Bowl add crush bread slice, chilli paste, onion, salt, 2 tsp water mix well and make small balls.
2. In Plate add cornflour and roll ball in corn flour.
3. Fry balls and instant Manchurian are ready. 

Bhel:

1. In pan add oil, garlic paste, chilli paste, onion saute for min.
2. Now add Corn, capsicum, aaji-no-moto, schezuan sauce, soy sauce, vinegar, salt mix well and cook for min.
3. Now add Instant Manchurian mix well.
4. Serving hot with Fried noodles. 

Corn Paneer Soup

Preparation time : 10 min
cooking Time : 10 min
serving : 2

Ingredients:

• 1 tsp butter
• 1 tsp garlic
• 1 cup boiled corn
• 2 tbsp corn flour
• 5 to 6 floret Broccoli
• 1/2 tsp pepper powder
• 1/2 tsp aaji-no-moto
• 1 lemon zest
• 1 tsp lemon juice
• 1/2 tsp schezuan sauce
• 1 tsp soy sauce
• 3 tbsp paneer(Cottage cheese) cube
• 1 tbsp chopped coriander
• salt to taste
• Water

method:

1. In Pan add butter, garlic saute then add boiled corn mix well.
2. Add cornflour saute for 2 min then add 1 cup water mix well.
3. Add Broccoli, salt, aaji-no-moto, pepper powder, mix well cook for 5 min when its boiling then add lemon zest, soy sauce and lemon juice mix well.
4. At serving time add Coriander and paneer cube and serve Hot.  

Dahi Puri

Dahi Puri is one of famous  street food in India  After a round of spicy pani puris, eating dahi puris is the perfect way to soothe your palate. "dahi puris" are a favourite with children as well as with adults who cannot handle the fiery pani puri. What makes a dahipuri truly divine is obviously the humble curds which are made daily in every indian household. The curds have to be fresh and chilled and most importantly of the right consistency i. e. Neither too thick or too thin. If your curds are not very fresh, add a few tablespoons of milk to cut down the sharp acidic taste. Save the semi puffed (half puffed) or damaged puris which cannot be used for serving pani puri to make dahi puri.

Preparation Time: 25 mins
Makes 4 servings

Ingredients

• 20 pcs puris
• 1/3 cup boiled potatoes  , cubed
• 1/3 cup boiled kala chana, mashed
• 1/2 cup khajur imli ki chutney
• 1 1/2 cups curds (dahi)
• salt to taste

For The Garnish

• 1/4 cup sev
• 1/4 cup pomegranate
• 1 tsp chilli powder
• 1 tsp roasted cumin seeds (jeera) powder
• 1 tbsp chopped coriander (dhania)

Method

1. Arrange the puris on a serving plate.
2. Crack a small hole in the centre of each puri.
3. Add salt to the curds and mix well.
4. Fill it with the mixed kala chana, potato, khajur imli ki chutney and top with fresh curds.
5. Sprinkle the nylon sev, chilli powder and cumin seed powder, pomegranate on top.
6. Garnish with the chopped coriander and serve immediately.

Corn Spinach Pakoda

Ingredients:

1 kernel corn
100 g palak(Spinach)
1 tbsp ginger chili paste
2 tbsp roasted peanut, coarsely grind
3 tbsp curd
1 tbsp sugar
1 tsp red chili powder
2 tbsp corn flour
2 tbsp rice flour
2 tbsp gram flour(Besan)
oil for frying
salt to taste

Method:

1. Heat oil in Kadai for deep frying.
2. In mixing jar add corn coarsely grind.
3. In big bowl add all ingredients and mix well if need add water.
4. Drop table spoonful's of this mixture into hot oil
5. In kadai deep fry Pakoda till it is lite pinkish.
6. keep aside for cool & slightly press down the Pakoda.
7. Now Again deep fry Pakoda till it is golden brown.
8. Serve hot with chutney.

Spacial Chutney for Pakoda:

1. In Mixing Jar add , 1 onion , garlic 5 to 6 pod, coriander 1/2 cup,1 tsp tamarind (imli) pulp ,salt, 2 to 3 green chili, water, bland  until smooth pest.
2. serve with Pakoda.

Tomato Rasam

Tomato rasam recipe is one of the most popular of the south Indian rasam recipes. This rasam is not only tasty, but is also healthy and easy to make.The tomato rasam recipe has these main ingredients: tomato and rasam powder.

Cooking time: 15 min.
Serving: 2

Ingredients:

• 3 medium tomatoes
• 3 clove Garlic 
• 1 tsp Tamarind juice
• 1 tsp rasam powder
• 4 - 5 curry leaves
• 1 tsp jaggery
• salt to taste 

Seasoning

• 1 tsp oil
• 1/4 tsp mustard seeds
• 3-4 curry leaves
• hing pinch

Method:

1. Cook Tomatoes with little water.
2. Now add in mixing jar crush tomatoes and strain the juice.
3. Now in pan heat tomatoes juice.
4. Add rasam powder, salt,  jaggery, turmeric and curry leaves. Mix Bring the mixture to boil.
5. Add the crushed garlic. 
6. If the mixture is thick, add water, Boil for two to three minutes.
7. Now in anther pan heat oil, add mustard seed, curry leaves, hing and prepair seasoning add in rasam.
8. Add chopped coriander leaves. Switch off the stove.
9. Serve hot with rice.

Penne Pasta With Arrabbiata Sauce

Arrabbiata sauce is spicy sauce for pasta made from red chili , tomatoes and ketchup. Arrabiata recipe is an Italian classic; find a fresh and full flavored dish.

Ingredients:

• 1 tbsp butter
• 1 small red onion,chopped
• 10 cloves of garlic (lehsun)
• 1/2 cup tomatoes ketchup
• 1 tsp Red Chili Powder
• 1 chopped tomatoes 
• 1 1/2 tsp Mix herbs
• 1/4 cream or fresh homemade Malai
• 3 tbsp grated cheese 
• 1 tbsp olive oil
• 2 tbsp chopped bell peppers 
• 1/2 cup pasta 1 tbsp black olives
• salt to taste

Method

For Sauce:

1. Boil pasta with pinch of salt till it softens. Drain and pour cold water over pasta and keep it aside.
2. Heat butter in pan, add chopped garlic, onion saute for 1  to 2 min.
3. Add tomatoes ketchup, tomatoes mix well cook for 2 to 3 min.
4. Add mix herbs, red chili powder, cream mix well.
5. Now add grated cheese, salt, water 3 tbsp, mix well.
6. Ready your Arrabbiata sauce.

For Pasta:

1. Take a pan with little oil and add minced garlic to it.
2. Add boiled pasta, bell peppers, black olives, salt  and mix well.
3. Now Add prepare sauce on pasta and mix well and cook for min.
4. Serve hot and Garnish with cheese & Parsley. 

Vegetable in Hot garlic Sauce

Ingredients:

3 tbsp oil
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1/4 cup onion cubes
3/4 cup coloured capsicum cubes (red , yellow and green)
1/2 cup carrot roundels , parboiled
1 cup sliced baby corn , parboiled
1/2 cup schezuan sauce
2 tbsp tomato ketchup
salt to taste
1 tbsp cornflour dissolved in 1 cup water
a pinch of sugar (optional)

For Serving
Noodles or fried rice (chawal)

Method

1. Heat the oil in a wok / kadhai on a high flame till it smokes.
2. Add the ginger, garlic and green chillies and saute on a high flame for a few seconds.
3. Add the onions and saute on a medium flame for 1 minute.
4. Add the capsicum and saute on a medium flame for another minute.
5. Add the carrots and baby corn and saute on a medium flame for 1 minute.
6. Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add the cornflour-water mixture and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
8. Garnish with spring onion greens and serve immediately with Noodles.

Dal Fry

Serving : 2

Ingredients:

• 3 to 4 tbsp yellow moong dal , soaked for 2 hours
• 1/2 cup red masoor dal , soaked for 2 hours
• 1/4 tsp turmeric powder (haldi)
• 2 green chillies , slit
• 1/2 tsp grated ginger (adrak)
• 1/2 tsp grated garlic (lehsun)
• salt to taste
• 1 tbsp ghee
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp nigella seeds (kalonji)
• 1 whole dry kashmiri red chilli
• 1/4 cup finely chopped onions
• 1/2 cup finely chopped tomatoes

For The Garnish

• 1 tbsp chopped coriander (dhania)

Method

1. Wash the dals together.
2. In pressure cooker, combine 2 cups of water, dals, turmeric, chillies, ginger, garlic and salt , mix well and cook for 2 whistles.
3. Allow the steam to escape before opening the lid and keep aside.

How to proceed

1. Heat the ghee in a kadhai, add the mustard seeds, nigella seeds and kashmiri chilli, sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 2 to 3 minutes, till the onions turn translucent.
3. Add the tomatoes and a little water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the prepared cooked dal, ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
5. Garnished with coriander.
6. Serve with jeera rice.

Kathi Roll

This roll is new version of stuffed paratha and also easy to make these roll. Chapattis spread with yogurt-green chutney, stuffed with a spicy paneer sabzi and rolled.

Preparation time : 10 min
Cooking time: 10 min
Serving : 2

Ingredients:

• 4 Whole wheat chapattis 
• 2 tbsp Oil 
• 1 Onion 1 medium
• 1 Green capsicum 1 medium
• 2 Tomatoes chopped
• 1 tsp Turmeric powder
• 2 tsp Ginger-garlic 
• 3 tbsp Tomato puree 
• 1 cup Paneer (cottage cheese)
• Salt to taste
• 1/2 tsp Red chilli powder 
• 1/4 tsp Garam masala powder
• 2 tbsp Coriander and mint chutney 
• 1/4 cup Yogurt 
• Fresh mint leave to serve
• Onion rings to serve
• Chaat masala to serve

Method:

1. Heat oil in pan, add sliced onion , ginger garlic paste, tomatoes chop, chop capsicum , mix well saute for 2  to 3 min.
2. Add tomatoes puree mix well.
3. Add capsicum, cottage cheese, salt, red chilli powder and garam masala powder. Mix well and cook till done. Place a chapatti on a worktop.
4. Mix mint-coriander chutney and yogurt and spread a spoonful of yogurt-chutney evenly on roti. Place a spoonful of the vegetable filling on one side of the chapatti.
5. Sprinkle a few fresh mint leaves, onion rings and chaat masala on top. Roll the chapatti tightly.
6. Make other kathi rolls similarly.
7. Cut into halves and serve immediately.

Paneer Muthiya

Muthias is an indian food. Little muthias made of nachni, methi, spinach, jowar flour and wheat flour are packets of health and energy. They make an amazing snack that is extremely satiating and adds the essential fibre, iron, and calcium that the body needs. Try making them for your next snack.

Ingredients

For the muthias

1 cup grated Paneer
1/2 cup whole wheat flour (gehun ka atta)
4 tbsp besan (bengal gram flour)
1 tbsp semolina (rava)
5 tbsp curds (dahi)
1 tbsp chopped coriander (dhania)
1/2 tbsp lemon juice
1 tsp ginger-green chilli paste
1 tbsp garlic (lehsun), grated
1/2 tsp turmeric powder (haldi)
1/2 tsp red chili powder
1 tbsp jeggry
1 tbsp pickle masala (methiya masala) -- optional
2 tbsp chopped coriander (dhania)
salt to taste

For the tempering

2 1/4 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
3 to 4 curry leaves (kadi patta)

Other ingredients
oil for greasing

Method

For the muthias
Combine all the ingredients in a bowl and knead to make a soft dough using enough water.
Divide the dough into a 3 equal parts and shape each portion into a cylindrical roll of approx. 125 mm. (5") in length.
Place the rolls on a greased steaming dish and steam for 10 to 12 minutes till firm.
Remove, cool and cut into 25 mm (1") thick slices.

How to proceed

Heat the oil in a non-stick pan and add the mustard seeds. When they crackle, add the til, asafoetida and curry leaves.
Add the sliced muthias and saute over a low flame till they are lightly browned.
Serve hot with green chutney and ketchup.

Mint Risotto

Arborio rice is an Italian short-grain rice it is called risotto. Risotto is a north Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.
If you don't have Arborio rice then you can  use any variety of short grain rice. This recipe is cooked with special seasoning Masala and cheese. This procedure brings out the unique taste and flavor of this recipe.

Ingredients:

• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp chopped garlic
• 1 small sliced onion
• 1 sliced yellow bell pepper(use any bell pepper)
• 2 tbsp chopped Mint
• 1 tsp dry parsley
• 1 cup rice, soaked in water (don't use basmati Rice)
• 1/2 tsp pepper powder
• 1/2 tsp oregano
• 4 cup water
• 1/2 cup Parmesan cheese*
• Process cheese for garnish 
• Chili flex
• salt to taste

Method:

1. Heat the butter in a pan, add the onion and sauté till it turns translucent.
2. Add the garlic and bell pepper and sauté for a few more seconds and add Mint, dry parsley and the salt and mix well.
3. Now Add, rice, water, mix well. Cover lid and cook till rice are cook.
4. When rice are cook then add, Pepper powder, oregano, cheese mix well. If required add little water.  
5. Now serve creamy rice and garnish with cheese , chili flex.

Note:
If u don't have Parmesan cheese use process cheese and 3 to 4 tbsp of cream getting creamy rice.

Coconut Khus Cooler

Refreshing cooler made using fresh coconut water and khus Syrup.

Ingredients:
1 tender coconut water
1 tsp lemon juice
2 scoops vanilla ice cream
¼ cup coconut Milk
1 tbsp khus syrup
1 tsp Truti fruti

Method
1. Strain the coconut water in a bowl and add in the lemon juice and keep aside.
2. In a blender, take the vanilla ice cream, add in the khus syrup, coconut Milk and blend.
3. Decorate the glass with khus syrup and pour in the blended mixture.
4. Garnish with the Truti fruti and khus syrup and serve.

Rajgira Masala Puri

This is Fasting (Vrat) Recipe. Rajgira floue known as amaranth flour in English. The rajgira flour is usually made into chappatis, parathas or rotis and served with vegetables. It is high in fibre and iron and rich in calcium and antioxidants. This puri are made with rajgira flour and potaoes and some spices.

Serving : 3

Ingredients:

• 1 cup rajgira flour
• 1/2 cup boiled , peeled and mashed potatoes
• 2 tbsp coriander
• 1 tsp sesame (til) 
• 1 tsp green chili paste
• 1 tbsp oil
• rock salt (sendha namak) to taste
• oil for deep-frying

Method:

1. Combine all the ingredients together in a bowl and knead into a semi-stiff dough using enough water.
2. Divide the dough equal portions and roll each portion into a 75 mm. (3”) diameter circle.
3. Heat the oil in a kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides.
4. Serve with Sukhi Bhaji(Aaloo sabji).

Mexican Green Wave Pizza

Serving 2

Ingredients

• 2 pizza base (200 mm. (8”)

For Pizza sauce

• 3 tsp olive oil
• 7 to 8 piece  garlic
• 2 to 3 whole red chili paste
• 1 cup tomato puree
• 1 tsp mix herbs
• 1/2 tsp pepper powder
• 1/4 tsp sugar
• 3 to 4 drop capsico sauce

For The Topping

• 1 tsp olive oil
• 1 1/4 cups sliced onion
• 1/2 cup sliced tamatoes
• 1/2 cup sliced capsicum or bell pepper
• 1/2 tsp mix herbes
• salt to taste
• 1 cup grated mozzarella cheese
• oregano as per need
• chili flex as per need

Method

1. In pan heat oil, add garlic paste saute for min , add red chili paste, tomato puree salt , mix herbs  sugar, pepper powder, capsico sauce sauce cook till sauce become thick.
2. Slightly heat half the olive oil in a non-stick pan and place pizza base on it.
3. Spread half the pizza sauce over the pizza base.
4. Neatly arrange half the onion, bell pepper, tomatoes slices over the sauce. Sprinkle salt, oregano, chili flex.
5. Top with half the cheese.
6. Cover the pan with a lid and cook on a very slow flame for 7 to 10 minutes or till the base is evenly browned and the cheese melts.
7. Repeat with the remaining ingredients to make another pizza.
8. Serve hot.

Schezuan Noodles

Ingredients

• 1/4 cup schezuan sauce
• 2 cups cooked Noodles
• 1 1/2 tbsp oil
• 2 tsp finely chopped garlic (lehsun)
• 1 tsp finely chopped ginger (adrak)
• 1/4 cup finely chopped spring onions (whites and greens)
• 1/4 cup finely chopped capsicum
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped french beans
• 2 tbsp finely chopped celery
• 1 tsp soy sauce
• 1 tsp vinegar
• salt to taste

For The Garnish
2 tbsp coriander

Method

1. Heat the oil in a deep non-stick pan or a wok, add the garlic and ginger and saute on a medium flame for a few seconds.
2. Add the spring onion whites and greens, capsicum, carrots and french beans and saute on a high flame for 2 to 3 minutes.
3. Add the celery, schezuan sauce, soya sauce, vinegar and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Add the Noodles and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Serve immediately garnished with coriander.

Schezuan Fried Rice

Ingredients

• 1/4 cup schezuan sauce
• 3 cups cooked long grained rice
• 1 1/2 tbsp oil
• 2 tsp finely chopped garlic (lehsun)
• 1 tsp finely chopped ginger (adrak)
• 1/4 cup finely chopped spring onions (whites and greens)
• 1/4 cup finely chopped capsicum
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped french beans
• 2 tbsp finely chopped celery
• 1 tsp soy sauce
• 1 tsp vinegar
• salt to taste

For The Garnish
2 tbsp coriander

Method

1. Heat the oil in a deep non-stick pan or a wok, add the garlic and ginger and saute on a medium flame for a few seconds.
2. Add the spring onion whites and greens, capsicum, carrots and french beans and saute on a high flame for 2 to 3 minutes.
3. Add the celery, schezuan sauce, soya sauce, vinegar and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Add the rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Serve immediately garnished with coriander.

Tawa Pulao

Ingredients:

• 2 cup Basmati rice Boiled
• 1/2 cup green peas Boiled and some are mashed
• 1 tsp cumin seeds (jeera)
• 1 chopped onions
• 1/2 tsp ginger pest
• 1/2 tsp garlic rest
• 1/2 cup carrot chopped
• 1 capsicum chopped
• 1 tsp red chili pest
• 2 tsp pav bhaji masala
• 1/2 cup chopped tomatoes
• 3 tsp oil
• salt to taste
• 2 tbsp lemon juice
• 2 tbsp coriander

Method

1. Heat oil in a pan. Add cumin seeds and saute till well browned. Add the onion and saute till lightly browned. 
2. Add ginger paste, garlic paste and tomatoes and saute till tomatoes become soft. 
3. Add green peas, carrot, pav bhaji masala, red chilli paste and a little water. Mix and cook for two to three minutes. 
4. Add the rice and mix.
5. Add salt, green capsicum, coriander leaves and lemon juice and mix well and cook for 3 to 4 min.
6. Garnish with coriander and Serve hot.

Panchamel Khichdi

Ingredients

• 1 1/2 cups long grained rice (basmati)
• 1 tbsp masoor dal (split red lentil)
• 1 tbsp chana dal (split bengal gram)
• 1 tbsp yellow moong dal (split yellow gram)
• 1 tbsp toovar (arhar) dal
• 2 tbsp ghee
• 1 tsp cumin seeds (jeera)
• 2 tbsp peanut
• 1 tsp finely chopped garlic (lehsun)
• 1 tsp grated ginger (adrak)
• 1 tsp green chili pest
• 1/2 tsp fenugreek powder
• 1/4 cup onions cubes
• 3/4 cup cauliflower florets
• 1/2 cup potato cubes
• 1/2 cup green peas
• 3 tbsp beans
• 1 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/2 cup chopped tomatoes
• salt to taste
• 
  
• For Tempering
• 1 tbsp ghee
• 1 tsp rai
• 1/2 tsp hing
• 2-4 red chili
• 1 tps red chili powder

Method

1. Clean, wash and soak the rice and dals in a deep bowl for 15 minutes. Drain and keep aside.
2. Heat the ghee in a pressure cooker and add the cumin seeds.
3. When the seeds crackle, add the garlic and ginger, green chlili pest, fenugreek powder and saute on a medium flame for 1 minute.
4. Add the onions and saute on a medium flame for 1 minute.
5. Add the Carrot, cauliflower, potatoes and green peas, capsicum, beans and saute on a medium flame for 2 minutes.
6. Add the chilli powder, turmeric powder, coriander-cumin seeds powder, tomatoes, rice and dals, salt and 3 cups of hot water, mix well and pressure cook for 2 whistles.
7. Allow the steam to escape before opening the lid.
8. Now oil in pan add rai when its crackle add hing , red chili, kadi patta, red chili powder and temper on khichdi.  
9. Serve hot with fresh curds and papad.

Daliya khichdi

Ingredients

• 1/2 cup broken wheat (dalia)
• 1/4 cup yellow moong dal (split yellow gram)
• 1 tsp cumin seeds (jeera)
• 2 cloves (laung / lavang)
• 2 cardamoms (elaichi)
• 1/2 cup sliced onions
• 1 tsp ginger-garlic (adrak-lehsun) paste
• 1/4 cup green peas
• 3 tbsp carrot
• 3 tbsp capsicum
• 3/4 cup chopped tomatoes
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp chilli powder
• salt to taste

Method

1. Clean, wash and soak the broken wheat and dal for 15 minutes. Drain and keep aside.
2. Put 2 cups of water to boil and keep aside.
3. Heat the pressure cooker, add the cumin seeds, cloves and cardamom and dry roast for about 30 seconds.
4. Add the onions and ginger-garlic paste and dry roast for few more seconds.
5. Add the broken wheat, moong dal, peas , carrot , capsicum and tomatoes and dry roast for another 1 minute while stirring continuously.
6. Add the turmeric powder, chilli powder, salt and the hot water, mix well and pressure cook for 3 whistles.
7. Allow the steam to escape before opening the lid.
8. Stir the khichdi, adding a little hot water if required so that the dal and the broken wheat mix well.
9. Serve hot

Peanut Butter and Nuts Sandwich

Ingredients:

• 8 slices sandwich bread
• 4 tbsp Butter
• 4 tbsp Peanut butter
• 1/2 cup nuts (almond , cashew , walnut , raisin )
• 1/2 tsp chat masala

Method:

1. In pan add 1 tsp butter add nuts roast for 5 min and add chat masala on them.
2. Apply butter on one side of a slice of bread. 
3. Place 1 to 2 tbsp nuts these on buttered side of bread. 
4. Apply peanut butter generously on one side of another slice of bread and Place it over the nuts with the buttered side downwards. 
5. Now grill sandwich in griller.
6. serve with juice.