Potato Idli

Ingredient: 6 Slice bread
2 Potatoes (boiled, peeled, mashed)
2 Tablespoon bread crumb
2 Tablespoon peas
1 Teaspoon green chilli-ginger paste
2 Tablespoons grated cottage cheese
1 Cup blended curd
¼ Teaspoon garam masala
½ Teaspoon turmeric powder
½ Teaspoon mustard seeds
salt to taste ,Fresh coriander,oil to fry

Method :
.
· Mix potatoes, cottage cheese, boiled peas, ginger-chilli paste, garam masala, coriander, bread crumbs and salt.
· Make 6 cutlets of this and then fry them in oil.
· Mix ¼ teaspoon salt in the curd.
· Heat 1 teaspoon oil. Add mustard seeds, turmeric powder, ½ cup water and curd.
· Cut the bread in round shape.
· Dip the bread in curd.
· Place the cutlet on the tawa and then the round bread slice on each cutlet. Cover with small bowl and cook for 2 minutes.
· Serve with tomato ketchup and green chutney.

Mjedara:Lebanese lentils and rice

Found this in a newspaper a few years ago and I just love it.

Mjedara (Lebanese lentils and rice)

1 1/2 cups (375 mL) brown or green lentils, rinsed
3 cups (750 mL) water
1 1/4 cups (300 mL) short-grain rice
(I use calrose and some people use arborio rice)
1/4 cup (50 mL) olive oil
1 small onion, chopped

In a medium saucepan, conbine lentils and water and bring to a boil over medium-
high heat. Add rice and lower heat. Cover and simmer for 10 minutes, stirring
occasionally so the rice does not stick to the bottom of the pan. Meanwhile, heat
oil in heavy frying pan and cook onions until soft but not browned. Add onion
mixture to the lentil mixture and simmer, uncovered, untill all water has been
absorbed and rice and lentils are tender, about 5 mintues. Add more water if mixture
dries out before rice and lentils are tender.

(Cumin is sometimes added, about half a teaspoon (2mL) for this quantity.

Serve with a Lebanese cucumber and tomato salad (I don't have the recipe for
this).

Enjoy!