PAV BHAJI

Ingredients

• 6 Pav (buns)
• Butter to shallow fry

For Bhaji

1. Vegetables ( Beans, Carrots, Cauliflower, Peas, Potato ) each 1/4 cup boiled
2. Butter - 2 tsp
3. Pavbhaji masala - 3 tsp
4. Chilli powder - 1/2 tsp
5. Dhaniya powder - 1/2 tsp
6. Jeera powder - 1/2 tsp
7. Garam masala - 1/2 tsp
8. Turmeric a pinch
9. Salt to taste
10. Water - 1 cup s were boiled)
11. Garlic crushed
12. Lemon juice - 1 tsp

To Garnish

• Onion finely chopped
• Small pieces of lemon
• Tomato
• Capsicum

Method

1. Mixed vegetables place it in the pressure cooker till done
2. Grind once in the blender coarsely
3. Heat butter in a pan
4. Add garlice, mashed vegetables
5. Add pavbhaji masala, chilli powder, turmeric, salt, dhaniya powder, jeera powder
6. Bring to boil on low flame till gravy is thick, Stir well oftenly
7. Add lemon juice stir

For Pavs

1. Slit pavs horizontally leaving one edge attached.
2. Preheat griddle, grease butter and roast pavs (just like bread) on both the sides

Serve hot with bhaji, a pieces of lemon and chopped onion, tomato, capsicum

Batata Vada / Aloo Bonda

Ingredients

Potatos / Aloo - 6
Gram flour / Besan - 2 cups

Rice flour - 1/4 cup
Red chilli powder - 2 - 3 tsp
Salt to taste
Oil for frying
Green chillies - 2/3(finely chopped)
Curry leaves - 1 stalk
urad dal - 1 tsp
Mustard seeds - 1 tsp
Asafoetida / Hing - 1/2 tsp
Turmeric powder - 1/2 tsp
Lemon juice - 2 tsp
Oil - 1 tsp
Coriander leaves

Method

• Boiled and peel potatos, mash it


• Take a small pan heat 1 tsp oil


• Add mustard seeds when they splutter


• Add urad dal, turmeric powder, asafoetida, curry leaves, green chillies fry for few minutes till done


• Mix these into the potatos and mix well


• Add salt, lemon juice and corinader leaves. Mix well jsut like dough


• Make small balls of mashed potato mixture


• Take a bowl add gram flour, rice flour, chilli powder, salt and water


• The batter should not be too watery or too thick


• Heat oil in a wok


• Now dip each ball in the batter, deep fry all the vadas until golden


• Remove on a paper towel and drain. Batata Vadas are ready

serve with green chutney

VADA PAV

Method

1. Heat griddle / tawa grease the butter & shallow fry the pav on the both sides. Remove & keep aside
2. grease the green chilli chutney on the other side. Aagain another side grease chutney powder. In between the pav, place the vada.

Dabeli

Ingredients for Dabeli Masala

• Red chillies / Bhaydgi - 5
• Coriander seeds / Dhaniya - 2 tsp
• Cinnamon / chakke - 2 piece small
• Cloves / Lavanga - 2
• Cumin seeds / Jeera - 1 tsp

Method for powder

• Roast all the ingredients and make a fine powder in a blender
• Store it in the airtight box

For filling ingredients

• Potato - 2 big size boiled and mashed
• Jeera seeds - 1/2 tsp
• Dabeli powder - 2 tsp
• Hing / Asafoetida - a pinch
• Sweet tamarind chutney
• Salt to taste
• Oil - 2 tsbn

Method

• Heat oil in a pan add the jeera seeds, when they crackle add masala powder, hing and potato and salt and 1/3 cup of water and sweet chutney mix well on low flame
• Cool them and make a small patties and keep aside

Ingredients to serve

• Pav / Dinner rolls - cut in to halves
• Onions, finely chopped - 1 cup
• Pomegranate seeds fresh - 1 cup
• Peanuts (salted) - 1/2 cup
• Nylon sev / fine sev - 1 cup
• Coriander leaves , chopped - 1/4 cup
• Sweet tamarind chutney
• Green chutney

Method

• Sliced halves pav arrange in the pig flat pan using little butter and roast little bit and keep aside
• Take a plate and arrange the pav and one portion of filling place it into pav
• Top of the onions, pomegranate seeds, peanuts, sweet chutney, green chutney and sev and coriander leaves looks like vada pav and serve

Fried Banana Chips

 

Ingredients

Serves: 6

• 5 small unripe (green) bananas
• oil for frying
• salt to taste

• Preparation method

  Prep: 10 mins | Cook: 30 mins
  1.

  Peel the bananas using a knife, as they are not ripe and will not peel like a yellow banana. Slice into chips.

  2.

  Heat the oil in a heavy deep frying pan over medium-high heat. Place the banana chips into the hot oil, and fry until golden brown, 5 to 7 minutes. Remove from the oil, and drain on paper napkins. Pat off the excess oil, and season with salt. Serve immediately.
   

Kabuli Chane Chawal Balls

 

Ingredients

Serves: 4

• 100 g basmati rice
• 1 tbsp veg/sunflower oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 fresh red chilli, seeded and finely chopped
• 2 tomatoes, skinned, seeded and very finely chopped
• 400 gm, kabuli chane, soaked overnight and boiled
• 1 egg yolk
• 3 tbsp chopped fresh coriander
• ½ tsp degi mirch
• salt and pepper
•  

  Preparation method

  Prep: 15 mins | Cook: 55 mins
  1.

  Put the rice in a saucepan, add 240 ml water and bring to boil. Cover and simmer very gently for 10–15 minutes or until the rice is tender and has absorbed all the water. Remove from the heat and leave to cool for a few minutes.

  2.

  Heat the oil in a saucepan, add the onion and fry gently for about 5 minutes, stirring frequently, until soft. Stir in the garlic and chilli, and cook for 2 more minutes. Remove from the heat and stir in the chopped tomatoes.

  3.

  Put the chane in a bowl and mash with a potato masher until fairly smooth, or purée in a food processor. Add the onion mixture, rice, egg yolk, coriander, paprika, and season to taste. Mix together well. Divide the mixture into 12 equal portions and shape each into a ball.

  4.

  Deep fry these balls and serve. If using oven, preheat it to 180ºC. Place the balls on a greased baking sheet and bake for 30 minutes or until beginning to brown, turning them over carefully halfway through the cooking. Serve hot with chutney.

Gobhi Mutter Masala

 

Ingredients

Serves: 4

• 3 tablespoons vegetable oil
• 4 teaspoons cumin seed
• 1 teaspoon mustard seed
• 275g frozen peas
• 200g cauliflower florets
• 1 teaspoon salt
•  

  Preparation method

  Prep: 10 mins | Cook: 20 mins
  1.

  Heat the oil in a frying pan over medium heat. Place the cumin seeds and mustard seeds in the hot oil. Cook and stir until the seeds begin to pop. Mix in the peas and cauliflower. Season with salt. Reduce heat to low, cover, and continue cooking 15 minutes, until the vegetables are tender.

Baked Shakarkandi with Ginger and Honey

 

Ingredients

Serves: 12

• 9 sweet potatoes, peeled and cubed
• 170g honey
• 3 tablespoons grated fresh ginger
• 2 tablespoons walnut oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon freshly ground black pepper
•  

  Preparation method

  Prep: 10 mins | Cook: 40 mins
  1.

  Coat potatoes with oil and all the seasonings. Heat a pan over medium heat. Cook potatoes, till they turn soft and wilt. Take care to turn them so both sides cook equally. Alternatively, to bake, preheat oven to 200 C.

  2.

  Transfer to a large baking dish. Bake for 20 minutes.

  3.

  Turn the mixture over to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelised on the outside.

Baked stuffed tomatoes

 

Ingredients

Serves: 6

• 6 slices bacon
• 6 medium tomatoes
• 85g chopped green capsicum
• 4 tablespoons freshly grated Parmesan
• 50g cubed bread crumbs (croutons)
• salt and freshly ground black pepper to taste
• 6 sprigs parsley
•  

  Preparation method

  Prep: 20 mins | Cook: 25 mins
  1.

  Preheat oven to 180 C. Grease an 18x28cm (7x11 in) baking dish.

  2.

  Place bacon in a frying pan. Cook over medium high heat until evenly brown. Drain off fat, chop and set aside.

  3.

  While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 2cm deep wall. Finely chop pulp and place one third of it in a medium bowl. Discard remaining pulp, or reserve for another use.

  4.

  Stir bacon, green capsicum, Parmesan, bread crumbs, salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.

  5.

  Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.
  Tip: This is such a versatile dish - serve for breakfast with bhurji (scrambled eggs), for lunch with a salad, or as an appetizer.
  

Stuffed Gobhi Parathas

 

Ingredients

Makes: 2

• 1 cup wheat flour
• 1/2 cup water
• 1/2 tsp salt
• 1/2 tsp pomegrante seeds(anardana)
• 1/2 tsp red chili powder
• 1/2 tsp coriander powder
• 1/2 tsp mango powder(amchoor)
• 1/4 tsp garam masala
• 1 tsp fresh ginger (crushed)
• 1 sprig coriander leaves
• 1 cup grated cauliflower
• 1/4 tsp ajwain seeds (optional)
• vegetable oil

• Preparation method

  Prep: 10 mins | Cook: 10 mins
  1.Knead the wheat flour with water and salt and divide it into 4 balls as shown in the picture. 
  2.Shred the cauliflower and place it in a bowl with the rest of the ingredients as shown. 
  3.Lightly dip a wheat flour ball into some white flour and flatten it with a rolling pin. 
  4.Place half of the cauliflower mixture on this dough as shown. 
  5.Roll out another wheat flour ball separately.
  6.Place this on top of the first one and close the sides as shown. 
  7.Slowly flatten this paratha out with a rolling pin.
  8.

  Place it on a frying pan,cook each side for 2 minutes.

  9.

  Add 2 drops on oil and fry each side. 

  10.Serve with plain curd.

   
   

Vegetable Oatmeal

 

Ingredients

Serves: 4

• 2 cups Oatmeal
• To cook Water
• 150 gms Carrots
• 150 gms Runner beans
• 50 gms Green peas (shelled)
• 1 large size Onions
• Half tsp Garlic paste
• Half tbsp Ginger paste
• Half tsp Mustard seeds
• Quarter tsp Turmeric powder
• Half tsp Red Chillies powder
• Half tsp Garam masala powder
• Quarter tsp Black pepper
• To taste Salt
• 3 tbsp Cooking Oil
• To garnish Coriander leaves

• Preparation method

  Prep: 10 mins | Cook: 20 mins
  1.

  Wash the vegetables (Carrots, Runner beans, Green peas, Onions) and cut them into small cubes.

  2.

  Heat 2 cups of water in a non-stick saucepot. Once the water starts boiling add the vegetables (Carrots, Runner beans, Green peas) and half tsp of salt and quarter tsp of black pepper to it. Boil it in open till the water is completely dried off. Keep it aside and let it cool.

  3.

  Heat 2 cups of water in a non-stick saucepot. Cook Oatmeal in 2 cups of water in a non-stick saucepan. Boil it in open till the water is completely dried off. Keep it aside and let it cool.

  4.

  Heat 3 tbsp of cooking oil in a non-stick frying pan. Once the oil is heated add Mustard seeds and allow it to crackle. After that add ginger and garlic paste to it and stir fry until it turns light brown. Then add the diced onions to that and cook until it turns golden brown.

  5.

  Add Turmeric powder, Red Chili powder and Garam masala powder to the sauted onions. Cook for 1 min and then add the boiled vegetables and oatmeal into it. Add salt as per taste. Stir for 1 min and remove it from flame.

  6.

  Remove the cooked oatmeal vegetable dish into a serving bowl and garnish it with finely chopped coriander leaves. Serve hot.
   

Navratan Korma - Vegetables,Fruits & Nuts in Rich Gravy

Ingredients:

Green chili 1 minced
Ginger Garlic paste 1 spoon
Onion 1 large head grated
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Food color optional(I didn't use them)
Garam masala powder 1/2 spoon
Almonds/Cashew nuts paste 1/4 cup
Ghee few spoons
Cottage cheese/panir fried 1 cup
Carrots
Beans
Cauliflower
Peas
Bell peppers
Turnips
Beets
Apples
Pineapple
Mangoes
Cherry
Tomatoes
Cashew nuts - fried
Raisins - fried
Cilantro to garnish.

Method:

Heat a large wok, add ghee. Add chili, ginger-garlic paste and onion to it. Fry real good, till the raw odor is gone, add salt, turemric, chili and garam masala powder.

Followed by nuts paste. Prepare a thick gravy. Add vegetables, cover and cook till tender.

Dum Aaloo

 

Ingredients

Serves: 4

• 1/2 kg Aaloo(medium size)
• 4 big onions (grinded)
• 1 cup tomato puree or tomatoes grinded
• 1/2 cup curd
• 1tsp jeera
• 1 tsp haldi powder
• 2-3 green chillies
• 1/2 tsp red chilli powder
• 1/2 tsp degi mirch
• 1+1/2 tsp garam masala
• 1+1/2 tsp dhania powder
• salt to taste
• 15 gms ginger
• 4tbsp Ghee
•  

  Preparation method

  Prep: 10 mins | Cook: 25 mins
  1.

  Method:- Boil the potatoes (Power boil 1 whistle,high fire) Don't steam -peel them and then scoop from top and hollow them .Deep fry and then prick them with fork. Then put paneer masala .

  2.

  Gravy:- gren chillies and onions are to be grinded.grind the tomatoes also, take a karahi. put ghee,add jeera. now cook the onions in the ghee. Add haldi, garam masala, salt, red chilli powder,dhania powder,degi mirch. Now add curd and tomatoes (grinded).cook it and after sometime add one and half cup water.cook well (on slow fire ,covered). Now add aaloo in it. serve with coriander leaves on top.

Chili Tofu

Ingredients:

Extra firm, water packed tofu 100 grams - sliced
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Garam masala 1/4 spoon
Lemon juice few spoons
Vinegar few spoons
Oil for shallow frying.

Method:

Marinate tofu with all the above said ingredients, except oil.

Then shallow fry them carefully till crisp on the outside!

Chili Paneer / Paneer Manchurian

Ingredients:

Paneer/Cottage Cheese 1 pack (Home made if you could)-cubed
Salt
MSG 1/4 Spoon
Chili powder 1/4 spoon
Soy sauce thick 2 spoons
Chinese 5 spice powder/garam masala 1/4 spoon
Food color- red (optional)
All purpose flour 1-2 teaspoons
Oil for shallow frying.

For Garnishing:

Sesame oil few spoons
Capsicum/bell peppers 1 large diced
Green chili 1 finely chopped
Ginger 1" chopped
Garlic 4 chopped
Shallots 1 finely chopped(optional)
Soy sauce
Tomato sauce
Green onions chopped 1 cup to garnish.

Method:

Marinate panir cubes, using salt, MSG, soy sauce, ginger-garlic paste, 5-spice powder, chili powder and flour. Set aside.

Heat oil in a wide wok. Fry these till reddish brown.

In a wide skillet, add few spoons of oil. Add chopped garnishing items and followed by fried paneer...add soy + tomato sauce. Fry real good for few minutes and remove from heat.

Gobi Manchurian

 

 

Ingredients

Serves: 6

• 1 medium Cauliflower clean and broken into big florettes
• 1 small Bunch spring onoin finely chopped
• 2 tsp Ginger finely chopped
• 1 tsp Garlic finely chopped
• 1/4 cup Plain flour
• 3 tbsp Cornflour
• 1/4 tsp Red chilli powder
• 2 Red chillies, dry
• 3 tbsp Oil
• 1 1/2 cups Water
• 1 tbsp Milk

• Preparation method

  Prep: 15 mins | Cook: 15 mins
  1.

  Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. 

  2.In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice. 

  3.Dry manchurian can be made by omitting the gravy. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage. Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Fry as above and proceed as above.
   

Punjabi Aloo Methi

 

 

Ingredients

Serves: 2

• 1 tbsp ghee or vegetable oil
• 1 tsp jeera
• 1 tsp haldi
• 2 tsp tomato puree or half tomato, chopped
• 3-4 medium potatoes, peeled and chopped
• 2 cups methi leaves
• Salt to taste
• Water as needed
• Juice of half lemon to sprinkle on top
• Coriander leaves for garnish

• Preparation method

  Prep: 5 mins | Cook: 20 mins
  1.

  In a shallow pan or kadahi, heat ghee over medium heat. Add jeera. When it crackles, add haldi. Add tomato. If using puree, dilute in 1 tsp of water. Cook for 5 minutes.

  2.

  Add potatoes. Cook on medium to low heat for 10 minutes, till they get soft. Add methi leaves. Cook for another 5 minutes, till methi leaves wilt. Put in a tbsp of water. Cover and cook for 5-10 minutes, till methi starts smelling fragrant. Add salt.

  3.

  Mix aloo and methi well. Sprinkle with lemon juice and garnish with coriander.
   

Rajasthani Bhaang Ke Pakore

 

Ingredients

Serves: 4

• 1 medium potato (chopped)
• 1 medium onion (chopped)
• 2 small brinjal (chopped)
• 1 cup cauliflower (chopped)
• 1 cup besan
• 2 teaspoons red chilli powder
• Salt to taste
• 1/4 teaspoon anardana
• 1 teaspoon bhang seed powder
• Water for batter
• Oil for frying
•  

• Preparation method

  Prep: 15 mins | Cook: 10 mins
  1.

  Add dry ingredients to besan, mix well to make a batter. Add all the chopped vegetables to it.

  2.

  Heat oil in a pan, make small pakora balls from the batter and deep fry it until golden brown. Serving suggestion: Serve hot with green chutney.
   

baby corn fry

 

Ingredients

Serves: 4

• 20 pieces baby corn
• 2 tspn chilli powder
• 1 tspn cumin powder
• 1tspn jeera or cumin seeds
• 1 tspn zachia - optional
• salt to taste
• 1-2 tblspn cooking oil
•  

  Preparation method

  Prep: 10 mins | Cook: 20 mins
  1.

  cut the baby corn into any shape and size you wish
  2.

  pressure cookwith salt for 3 whistles or microwave
  3.

  drain off water
  4.

  add oil to pan , once heated add cumin seeds, zachia and wait to splutter
  5.

  add boiled baby corn, chilli powder, cumin powder and fry for 10 mins
  6.
  once fried... remove crispy and serve hot

Karela Fingers/Bitter Gourd Fingers

Ingredients:

For Pressure Cook:

• Karela/ Bitter Gourd: 1 long
• Jaggery: 2tbsp
• Lemon: 1/2
• Vinegar: 1tbsp
• Salt: 1tsp
• Chilly Powder: 1tsp
  

For First Coat:

• All Purpose Flour/Maida: 1 1/2tbsp
• Rice Flour: 1/2tbsp
• Corn Flour: 1tbsp
• Dry Coconut powder: 1tbsp
• Coconut Milk Powder: 1tbsp Buy This
• Chilly Powder: 2tsp
• Salt: 1tsp
• Ground Nut Powder: 1tbsp
• Roasted Gram Powder: 1tbsp
• For Second Coat:
  
• All Purpose Flour/Maida: 2tbsp
• Rice Flour: 1/2tbsp
• Corn Flour: 1/2tbsp
• Chilly Powder: 1tsp
• Salt: 1/2tsp
• Bread Crumbs: 1 1/2tbsp
• Method:
  
• Wash & slice Karela/Bitter Gourd into 2-3 inches (long slices), keep aside.
• Mix all the “For Pressure Cook” ingredients in a small Vessel with bitter gourd mix well so that all the bitter gourd gets coated with thick paste, close the Vessel.
• Place the closed vessel in the cooker & Pressure cook for 6 whistles with medium flame.
• Once it’s cooled. separate bitter gourd from the liquid.
• In a separate bowl with lid, mix the “For First Coat” ingredients.
• Add bitter gourd.
• Close the lid & shake well so the powder mix gets coated to the wet bitter gourd.
• Mix the “For Second Coat” ingredients & spread it in a plate.
• Roll bitter gourd in it.
• Refrigerate it for 1hr.

• Deep fry till it turns golden brown.
• Remove it to paper towel.
• Karela Fingers is ready to serve.

Spicy Roasted Peanuts/Congress Kadalekai Bija

 

Ingredients:

• Peanuts/Groundnuts: 1 cup
• Turmeric:  1/2 tsp
• Asafoetida/Hing:  2 pinch
• Pepper powder:  1/2  tsp
• Chilly Powder:  3/4  tsp
• Oil- 1/2 tbsp
• Salt: to taste

 Method:

• Dry roast the peanuts till the skin turns to light brown, transfer it to a plate.
• Gently rub it to remove the skin & Split it to halves.
• Heat the oil in a pan.
• Add Asafoetida & turmeric.
• Add peanuts, stir.
• Turn off the flame.
• Add chilly powder, pepper powder & salt, mix well.
• Adjust seasoning to your taste.
• Let it cool & store in an airtight container.
• Serve it with coffee/tea or add with churumuri for regular users and people would love to have it as side snack with the Hot drinks.
•  

Vegetable Sandwich

Butter two slices. Liberally apply green chutney on the unbuttered sides of both the bread slices. On one of the slices, start layering with boiled potato slices, cucumber slices, tomato slices, onion slices and capsicum rounds. Sprinkle chaat masala pwd and black pepper pwd on top. Layer with a cheese slice (optional). Top with the bread slice and toast till golden brown. Serve warm with tomato ketchup.
Green chutney recipe: Grind 1 cup chopped coriander leaves, few mint leaves, 1-2 green chilli, 1 tbsp lemon juice, 1 tsp sugar and 1/2 tsp salt to a fine paste, adding little water.

Charmuri/Masal Mandakki

This is a street food of my home town Mangalore. Charmuri/Masal Mandakki, 'Charmuri' means 'Mumra/Puffed Rice' in local language of Mangalore "Tulu", 'Mandakki' is Kannada word for 'Mumra/Puffed Rice'. 

Ingredients

1 cup Puffed rice
2-3 tblsp Onion chopped
2-3 tblsp Carrot grated
2-3 tblsp Raw Mango grated
2-3 tblsp Peanuts roasted
1 tblsp Cilantro chopped
1 tsp Red chilly powder
1-2 tblsp Coconut/Peanut Oil
Salt as per taste
pinch of Turmeric

Method

1. In a large blow take oil, add turmeric, chilly powder, salt, grated carrot, mango, chopped onion, cilantro mix them all.
2. At last add puffed rice, roasted peanuts mix.
3. Serve and eat it immediately before it soften.

Sev Dahi Puri

Ingredients

• Puffed Puri / Pani Puri -Puri's - 1 packet(Available in indian grocery store)
• Mashed Potatoes
• Finely chopped Onion
• Masala Puri (Masala)
• Dahi / Yogurt / Curds
• Green Chutney Or Mint Chutney
• Sweet Tamarind Chutney
• Salt
• Chaat Masala
• Jeera powder
• Red Chilli powder
• Fine Sev
• Coriander / Cilantro, chopped

Method

• Take a puri's which have puffed
• Make a hole on one side with thumb finger
• Arrange the individual puris in the serving plate
• Fill in bit of mashed potatoes, masala puri's masala 2 tsp, onions
• Pour curds / dahi and sprinkle salt, chaat masala, red chilli powder, jeera powder, tamarind chutney, chilli chutney
• Garnish sev & coriander
• Serve immediately

Samosa Chaat

Samosa Wrap

• Wonton Wrapes - 1 packet

Ingredients for Samosa Filling

• Potatoes - 6 (boiled & mashed)
• Peas - 1/2 cup (boiled)
• Garlic Paste / Crushed- 1/2 tsp (optional)
• Ginger paste - 1/2 tsp
• Garam masala - 1 tsp
• Jeera seeds - 1/2 tsp
• Green Chilli paste - 1/2 tsp
• Salt to taste

Method :

• In a pan, heat 1 tsp oil
• Add cumin / Jeera seeds, When they sizzle
• Mix Potato & Peas
• Add salt, garam masala, green chilli paste, ginger + garlic paste mix well & keep aside
• Place the wonton wrap on a flat surface
• Place a 1 tsp of the desired filling onto the center of the wrapper. Be careful not to over fill it to prevent them from bursting when they are frying
• Use your finger or small pastry brush to moisten the edges of the wrapper with water.
• Once the edges have been moistened, fold the wrapper in half to create a triangle shape.
• The wonton samosa is now ready to deep fry.

For Masala

• 1 Cup Chana (Kabuli Chana)
• 2 Cup water to cook
• Kitchen king masala - 1/2 tsp
• Paprika / Chilli powder - 1/2 tsp (acc to taste)
• Chana masala powder - 1/2 tsp
• Ginger + Garlic paste - 1 tsp
• Salt to taste
• Turmeric a pinch
• Jeera Seeds - 1/2 tsp

Method

• Soak the 1 cup Chana (Kabuli chana) overnight or 4 hrs. Then add 2 cup of water pessure cook for 3-4 whistles.
• Take a 2 tbsp of cooked chana and make a paste
• Heat 2 tsp oil, add jeera seeds add chana and chana paste, ginger + garlic paste, turmeric
• Add salt to taste, Add kitchen king masala, red chilli powder / Paprika, chana masala powder, bring to boil util masala become thickness.

To Serve

• 4 samosas
• Tamarind chutney,
• Coriander chutney / Chilli chutney
• Chat masala
• Fresh coriander leaves
• 1 Cup sev
• 1 Chopped Onion
• Curds (optional)
• Lemon juice
• Sprinkle salt

Method

• Take a big Plate, mash samosa from upward withyour palm
• Top of it Masala
• Then 1tsps tarmarind chutney & coriander chutney,
• Sprinkle chat masala, salt & lemon juice
• Sprinkle sev on top of it. Decorate it withcoriander leaves and onion

Ready to serve Samosa Chaat

Baby CORN Manchurian

Ingredients - 1

• 1 Packet Baby Corn
• 1/2 Cup Corn Flour
• 1/4 Cup Rice Flour
• Red chilli powder
• 1 tsp Garlic + Ginger Paste
• Salt to taste
• Oil for deep fry

Ingredients - 2

• 1 Bunch of Spring Onions
• 1 onion (sliced)
• 2 Garlic (crushed)
• Soy Sauce (acc to taste)
• Red Chilli Sauce or Red Chilli Powder (acc to taste)
• Tomato Ketchup
• 1tsp Oregano
• Vinegar (option)
• 2 tsb Olive Oil
• Salt to taste

Method - 1

• Cut Baby Corns length wise and cook the corn in a pan using a cup of water with salt. drained keep aside.
• Mix the flour and chilli powder, ginger garlic to make a paste (Batter)
• Baby corn with the batter and then deep fry at medium flame
• Remove and drain in paper towel

Method - 2

• Heat oil in a large wok(kadai)
• Add garlic, onions, spring onions fry till onions are pink
• Add fried baby corn then add one by one sprinkle soy sauce, chilli sauce, vinegar, salt, tomato ketchup, oregano
• Stir well & ready to serve

VEGETABLE CUTLET

 

 

Ingredients

Potatos - 2 (boiled & Smashed)
Vegetables ( Beans, Peas, Cauliflower, Carrots, Cabbage) each 1/4 cup
Cashews - 2 tsp
Garam Masala - 1 tsp
Red Chilli powder - 1/2 tsp
Garlic and Green chilli paste - 1 tsp
Maida flour - 2 tsp
Corn flour - 1 tsp
Semolina(rava) OR Bread crumbs (for coating)
Lemon juice - 1 tsp
salt to taste
Oil (for deep frying)

Method

1. Steam all the chopped vegetables until just tender
2. Combine potatos, cooked vegetables.
3. Add cashews, salt, garam masala powder, chili-ginger paste, lemon juice and red chilli powder
4. Add cornflour for binding
5. Mix well with hands
6. Put some oil to your palms so that the mixture won't stick to your palms
7. Heat oil in a frying pan
8. Make small balls of the mixture, press them on your palm to flatten and give any desired shape (for example, round, oval or heart shape) or use a cutlet mold
9. Make a thin paste of flour and water
10. Dip each cutlet into this paste letting excess drip off and rub into semolina
11. Deep fry all the cutlets until light golden from both the sides.

Serve with tomato ketchup or green chutney

MASALA PAPAD

Ingredients

• 6 Urad dal papad
• Red Chilli powder
• Chatmasala
• Salt
• Lemon juice
• Olive oil
• Tomato (finely chopped)
• Carrot (Grated)
• Onion (finely chopped)
• Coriander leaves

Method

1. Grease olive oil on all the papads
2. Microwave on each papad for 1 min OR Heat oil and deep fry
3. sprinkle carrot, tomato, onion, salt, chatmasala, chilli powder,lemon juice, coriander and serve

alu chatpata chat

 

 

Ingredients

Serves: 4

• 1 big potato boiled and cut into small cubes
• 1/4 cup pomegranate seeds
• 2 tblsp spicy green chutney
• 2-3 tblspn sweet chutney
• 4 tbspn sev
• 4 tblspn spicy groundnuts
• black salt or kala namak as per taste
• corriander leaves
• 1 tspn chiili powder
• 1 tspn chat masala powder
• 1 tomato cut into small pieces
• 1 big onion cut into small pieces
• 1/4 cup sprouts ( can be green gram, channa dal etc)
•  
•  

  Preparation method

  Prep: 30 mins | Cook: 15 mins | Extra time: 10 mins, other
  1.

  Boil the potato and cut into small cubes

  2.

  mix all the above ingredients in a bowl and serve with sev on top and few pomegranates seeds on top

Chatpata Pomegranate

Pomegranate
Salt to taste
Rasam Powder ( I feel that it tastes best when we add rasam powder rather than chilli powder ) - as per req

Mix well. Eat it rightaway, otherwise it will become watery bcos of the salt. It will not be good to eat.

Note : The same method you can have it for Guava , Tomato, Cucumber etc.,

PaNeeR TiKKa SiZZleR

Ingredients

For the paneer tikkas

• 2 cups Paneer cubes(Cottage Cheese)
• 1/2 cup Onions, Cut into medium thick wedges
• 1/2 cup Capsicum / Bell Pepper, cut into triangle/round pieces
• 1/2 cup Curds
• 1/2 tsp Gram flour (Besan)
• 1+1 tsp Ginger + Garlic paste
• 1/2 tsp Tandoori masala
• 2 tsps Chilli Powder
• 1/2 tsp Kasoori methi (dried fenugreek leaves)
• 1/2 tsp Garam masala
• 2 tsp Chopped coriander leaves
• 2 tsp Olive oil
• Salt to taste

Method

• Combine the curds, besan, ginger - garlic paste, chilli powder, tandoori masala, garam masala, kasoori methi, oil, coriander & salt to taste and well to prepare a marinade.
• Add the paneer cubes, onions, capsicum to it keep aside for 15 minutes
• Heat the tawa/griddle add 2 tsb oil and saute the paneer tikkas they are all lightly roasted.
• Arrange the paneer, onions and capsicum on skewer sticks.

MYSORE PAK

Ingredients

• Besan / Gram flour - 1 cup



• Sugar - 2 cup



• Ghee - 2 cup (Melt it)



• Water - 1/2 cup

Method

1. Take a heavy bottom pan preheat first on low flame



2. Add Gram flour fry it for a few mins and allow it to cool a bit



3. Add water & sugar to the flour and mix it well



4. Heat the mixture on low flame



5. The mixture should be non sticky so keep on stirring it well



6. Add ghee again and stir until it mixes well



7. Take a plate and grease it with a little bit of ghee



8. Finely pour the pak into the plate



9. While it is still hot, cut it into any shape as you wish

     

Shankar Poli

2 cup Maida
1 cup Water
1 cup Sugar
1/2 cup Ghee (Dalda)

Method

• Dilute sugar in the water for 4 hrs
• Take a bowl add maida, ghee and diluted sugar syrup
• Mix well and make a soft dough (Just like chapati dough)
• Take the small ball of the dough and make a round with the help of maida and using rolling pin
• Cut the diamond shape with the knife or anyother designer cutter
• Deep fry in the oil
• It is stored for one or two weeks in the airtight containers

Namak Pare (Savory Bites)

Ingredients:
All Purpose Flour – 1 cup
Carom Seeds (Ajwain) – 1/4 tsp
Salt – 1/2 tsp
Clarified Butter (Ghee) – 2 tbsp
Water – 1/4 cup
Oil for deep frying
Method:
1. Heat Oil for deep-frying.
2. Mix the following together: Flour, Salt & Ajwain.
3. Mix in the Ghee and rub well till all the Flour is coated with Ghee.
4. Add a little Water at a time and form a stiff dough. It needs to be stiffer than Chapati dough.
5. Rub a little Oil/Ghee on the dough ball, cover and allow to rest till the Oil is ready (minimum 5 min.)
6. Grease the rolling surface and the rolling pin.
7. Take a part of the dough and form a ball and roll it into a square or a round.
8. It needs to be just a hair thicker than a Chapati.
9. Grease a sharp knife and cut strips, rotate 45 degrees and cut again to form diamond shapes.
10. Fry once the Oil is hot.
11. Allow them to cook on one side and flip allowing them to cook on the other side as well.
12. Once done, take them out onto a paper towel, sprinkle some Chaat Masala.
13. Serve hot (if you want them soft or allow them to cool (if you want them crispy.

Chakli (Chakri Murukku)

Ingredients:
Sour Cream – 3/4 cup
Green Chili Paste – 1 tsp or to taste
Ginger – 1 tsp, minced
Sesame Seeds – 1/2 Tbsp
Salt – to taste
Cumin Seeds – 1/4 tsp, roughly powdered
Rice Flour – 3/4 cup plus 2 Tbsp
All Purpose Flour (Maida) – 1/2 Tbsp
Oil – for deep frying
Method:
1. In a medium mixing bowl, add all ingredients EXCEPT Rice Flour and All Purpose Flour. Mix well and adjust salt.
2. Add Rice Flour and All Purpose Flour and mix to form a soft dough using your hands.
3. Heat Oil in a pan for deep frying.
4. Place dough in a lightly oiled Sev Maker or Press using the single star disc.
5. Form Chaklis in a circular pattern on a piece of foil or wax paper. They can be approx 2 inches in diameter.
6. Once Oil is hot, carefully lift each chakli off of the foil and drop it in the oil. Chakli can be placed on a spatula and slid into the oil for safety.
7. Fry (on medium heat) as many chaklis as will fit into the pan without overlapping each other.
8. Once the chaklis turn light golden, flip them over and fry other side until light golden.
9. Remove chaklis from oil onto a paper towel lined plate. Cool completely before eating. Store in an airtight container or ziploc bag at room temperature.
10. Makes approx 17-18 chaklis.

Corn paneer tacos

Ingredients:
For tacos:
1/2 cup maize flour (makai ka atta)
1/2 cup plain flour (maida)
1/2 tsp salt
1 tsp oil

For the stuffing:
2 tbsp oil
1/4 cup chopped onions
3/4 cup cooked sweet corn kernels
1/2 cup paneer cut into ½-inch cubes
1/4 cup finely chopped tomatoes
1/2 tsp green chilli paste
Salt to taste

Other ingredients:
Plain flour (maida) for rolling
Oil for deep-frying
1/2 cup shredded lettuce leaves

Method
For tacos:

1. Combine all the ingredients and knead into soft dough using enough warm water.
2. Divide the dough into 12 equal portions and roll out each portion into 100 mm. (4-inch) diameter circles with the help of a little plain flour. Prick each round lightly with a fork.
3. Heat the oil in a kadhai and deep-fry the tacos till they turn golden brown in colour on both sides. Bend into a ‘u’ shape while hot. Keep aside.

- 2 - For the stuffing:

1. Heat the oil in a deep pan, add the onions and sauté for a few seconds.
2. Add the corn, paneer, tomatoes, green chilli paste and salt, mix well and saute on a medium flame for 2 minutes.
3. Divide the stuffing into 12 equal portions and keep aside.

How to proceed:

1. Place a taco on a serving plate and place a few lettuce leaves on it.
2. Arrange a portion of the stuffing evenly on it.
3. Repeat with the remaining ingredients to make 11 more tacos. Serve immediately.

Mexican Tacos Recipe

Ingredients:
For filling:
1 1/2 cups chopped mixed vegetables (onions, carrots, beans, baby corn, capsicum, cabbage)
2 tomatoes chopped
3/4 cup grated paneer
3-4 tbsps coriander leaves or parsley finely chopped
pepper pwd or dried red chilli flakes for seasoning
salt to taste
1 1/2 tbsp olive oil
home made tomato salsa
home made sour cream (optional)
1/2 cup baked beans (optional)
For tacos:
rolled out corn tortillas
taco mould/maker
oil for deep frying
1 Saute the mixed vegetables in olive oil for 2-3 mts. Next add the grated paneer and saute further for a minute. Turn off heat and cool.
2 Combine the sauteed vegetables-paneer, tomatoes, salt and pepper/red chilli flakes. Filling is ready.
3 To prepare the tacos, roll out corn tortillas into small rotis or approx 6″ in diameter. Use a fork to prick lightly on the rolled out tortillas.
4 Heat enough oil for deep frying in a heavy bottomed vessel. Once hot, slide a tortilla into the oil and immediately place the bottom of the taco mould on the center of the tortilla and press gently into the oil and hold for 12-15 secs. You will find that the tortilla takes the shape of the mould and forms a cup.
5 Remove the mould and cook the shell all over till golden brown. Drain and remove. Prepare with the rest of the tortillas.
6 Now fill the taco shells with 2 tbsps of the paneer-vegetable filling. Top with a tbsp of baked beans followed by a tbsp of salsa, a tbsp of sour cream and garnish with parsley. Crunchy crisp tacos with a delicious filling are ready to be devoured!

Veggie Tacos

 

 

Ingredients

• Olive oil
• 1 cup of roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
• 1/2 medium onion, chopped
• 1 garlic clove, chopped
• 1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
• 1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
• Salt
• Pinch of ground cumin
• Pinch of ground oregano
• 1 small to medium tomato, chopped
• 4 corn tortillas
• 4 slices cheddar cheese
• 1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta)
• A few sprigs of fresh cilantro, chopped (okay to include the stems, if small)

1 Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, lower the heat to low. Let gently cook for several minutes while you are preparing the tortillas.
2 You are going to want to heat up the tortillas first, first to soften them, and then to melt the cheese. There are two basic ways of doing this. One way is on the stove top, preferably in a cast iron pan. Another way is to use the microwave. In both methods you will work in batches. (A third way is to use fresh homemade corn tortillas, which is a great option if you are set up for it.)
 2a Preparing tortillas on the stove-top Heat a dollop of olive oil (or other vegetable oil) in a large cast iron frying pan, on medium high. Add a tortilla to the pan, moving it around a bit, and turning it over, so that it spreads around the oil. Let the tortilla heat until it develops little bubbles of air pockets. Then place a piece of cheese on one side of the tortilla, and use a metal spatula to fold the other side of the tortilla over the cheese. Heat until cheese is melted, then remove from pan. Note that if you have a big enough pan, you can have one tortilla folded over while you have another tortilla doing its initial heating.
2b Preparing tortillas in the microwave Place a paper towel (or half a paper towel) on the heating surface of your microwave. Spread out 2 tortillas on the paper towels. Cook on high heat for 20 seconds per tortilla, in the case of 2 tortillas, 40 seconds. The tortillas should develop air pockets. (Note that every microwave is a little different, and corn tortillas differ as well. So you may need to adjust the times for your particular setup.) Then place a slice of cheese on one side of each tortilla and fold the tortillas over the cheese. Cook for an additional 10 seconds per tortilla (20 seconds for 2 tortillas), or until the cheese is melted.
3 Open the tacos and spoon some of the cooked veggie filling into them. Sprinkle on chopped cilantro and crumbled cotija cheese. Serve immediately.
Makes 4 tacos. Serves 2.