Aloo Tikki
Ingredients
• 3 boiled potatoes
• 2 slice bread
• 2 green chillies
• Cilantro
• Red chilli powder
• Salt
Method
• Mix the potatoes, salt, green chillies, cilantro, red chillies together set aside.
• Dip the slice bread in a bowl of water and squeeze the water off.
• Mix it with the potatoes mixture, heat some oil in the pan, make tikkis and deep fry them.
Serve with green chutney.
Aloo Wadi
Ingredients
• 2-3 leaves of patra (aloo)
• Besan 1 cup
• Turmeric powder 1/2 tbsp
• Chilli powder 1 tbsp
• Tamarind paste 1/4 tbsp
• Jaggery
• Garam masala
• Salt to taste
• Oil to fry
• Grated coconut, sesame seeds and coriander leaves to garnish.
Method
• Clean the patra leaves and then dry it.
• Mix the above mentioned ingredients to the besan and make a thick paste of it by adding proper proporrtion of water.
• Spread this mixture on the patra leaves .
• Then roll the leaves thoroughly and closing the sides by the above paste.
• Cook the leaves in a pressure cooker .
• Let them cool and then cut it into small pieces(vadis) .
• Heat some oil in a pan. Shallow or deep fry these aloo vadis in it.
• Finally, garnish it with grated coconut, coriander leaves and sesame seeds.
Serve it hot or cold.
Bafori
Ingredients
• Masoor dal (orange in color) 500 grams
• 1 big onion - chopped
• Cilantro - chopped
• Salt - according to taste
• Green Chillies - also according to taste
• Tamarid - thick paste sort for chatni
• Jaggery - equal amount to tamarid
• Red Chilli powder - according to taste
• Salt for chatni - according to taste
Method
• Soak masoor dal over night. Grid it carefully with less water and green chillies. You should have a thick paste sort (do not grid to smooth paste), which should enable you to make balls. It should not stick in your hand when you make balls.
• To this coarse paste add salt, chopped onions,cilantro.
• Now, if you have corn cooker,you can make balls out of paste and steam them in corn cooker or else in a big mouth vessel, pour water and tie a new cotton cloth to the vessel's mouth.Bring water to boil.Then prepare balls of masoor paste and steam them with a closed lid.
For Chatni
• Take hand full of thick paste of tamarid
• Add very little water
• Add equal amount of jaggery to tamarid paste
• Add salt according to taste
• Add red chilli powder also according to taste
• Add few cilantro leaves if you want
• Bring to just one single boil .
Beet Root Cutlet
Ingredients
• Tur dal - one cup
• Beet Root - 3
• Onion - one (finely chopped)
• Jeera - one teaspoon
• Red Chilly - 5-6
• Curry Leaves -finely chopped
• Coriander Leaves -finely chopped
• Vegetable Oil - for deep frying
• Salt to taste
Method
• Soak the dal in water for an hour. Drain the water & grind it to paste with red chillies & jeera
• Peel the beet root & grate it finely.
• Add the grated beet root, salt to taste, chopped onions, curry leaves & coriander leaves to the dal paste & mix well. Make sure that the consistency of the dough is just right to make cutlet.
• Roll them into nice cutlet & deep fry.
Serve it hot with tomato sauce & coriander chutney.
Bhuiya
Ingredients
• Ulad Dal 2 cups
• Rice 1/2 cup
For Stuffing
• Cashewnuts 1 tsp.
• Coriander 3/4 cup
• Coconut 1/2 cup
• Red chilly 1/2 tsp.
• Salt 1/2 tsp.
• Green chilly 4-5
• Ginger 1"
• Curd 1/2 liter milk (Beat all the ingredients together)
• Pepper 1 tsp.
• Sugar 1 tsp.
For Chutney
• Tamarind lemon size
• Jaggery lemon size
• Cummin seed 1 tsp.
• Garam Masal 1 tsp.
• Salt 1tsp.
Method
• Wash rice and ulad dal separately and soak for about 7-8 hrs.
• Grind them coarsely without water and salt.
• Grind chilies and salt separately.
• Scrape coconut, cut cashewnuts and charoli in small pieces. To the scraped coconut add ginger paste, coriander leaves (chopped finely), charoli and cashewnuts.
• Take a wet cloth or plastic sheet, put small portion of ground dal mix and spread it into a round. Then place stuffing in one side and cover it with other side to form a semicircle, slightly press it at the corner so that it sticks together.
• Deep fry it. Soak the fried bhuiya in water. Remove it and press it till water is removed. Put the bhuiya in curd. Prepare the rest of the dal mix in same way.
For Tamarind Chutney
• Soak tamarind for 1/2 an hour. Squeeze out a thick pulp from it.
• Add sugar or jaggery to the pulp.
• Bring this mix to a boil then add cumin seeds, garam masala and salt to it.
Serve the bhuiyas with this sweet chutney.
Bread Besan Bhajji
Ingredients
• 4 Slices of bread
• 1 cup of channa dal
• 1 spoon chilli powder
• 1/4 spoon corriander powder
• Salt to taste.
• Oil for frying.
Method
• If you prefer onions you can put 1/2 onion cut into small pieces.
• Make the paste of channa dal by adding some water and mix salt, chilli, corriander powder and some corriander leaves for taste.
• Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.
Serve them with some hot sauce or ketchup.
Bread Dahivada
Ingredients
For Dough
• 15 bread slices
• Wheywater or buttttermilk if needed
• 1.25 cup thick curds
• Salt to taste
For Seasonings
• 1/2 sp oil
• 1/2 sp mustard
• 1/2 sp cuminseeds
• 1 finely cut greenchillies
• A pinch asafoetida
• Few curry leaves
For Garnishing
• Finely cut coriander
• Chilli powder
• Pepper powder
Method
• Knead the bread slices into a soft dough sprinkling buttermilk only if necessary.
• Shape them like vadas(round&flat with a dent at the center) season mustard, cumin, greenchilli, asafoetida&curry leaves.
• Add the seasonings to the curds, add salt, beat the mixture well.
• Place the vadas on aserving plate, pour the curds, garnish with coriander & sprinkle chilli &pepper powder & serve.
Bread Rolls
Ingredients
• 6 slices bread
• 5 medium sized potatoes
• 1 small onion
• 1 small bunch coriander leaves
• 6 pods garlic
• 4 green chillies
• 1/2 tsp garam masala (optional)
• 1 tsp chilli powder (less or more depending on taste)
• Salt to taste
• Oil for deep frying
Method
• Hold the bread slices together and cut the rough edges.
• Boil potatoes ( the best is to pressure cook them since this will be the fastest)
• Meanwhile, chop onions, green chillies, coriander, garlic and green chillies finely. Keep aside.
• Once potatoes are cooled, peel and mash. Add all ingredients except the bread and oil. Mix well.
• Take a little water in a flat plate and dip the bread slices one by one in it. Squeeze excess water from the bread slices and keep them aside on a tissue. Make sure that the slice does not get too soft or watery or too hard.
• Heat oil in a deep frying pan / kadai.
• Take a slice of the wet bread on a dry plate. Spread some potato mixture on it. Roll the bread slice towards you till the edges meet. Seal the edges by pressing the bread slice. Pat the roll to even out edges. This may seem a little difficult at first, but you will get used to it. Deep fry in hot oil. Repeat for remaining slices.
Serve hot with Tomato ketchup and mint chutney.
Cabbage pakoras
Ingredients
• 1 small cabbage finely chopped
• 4 green chillies chopped
• 2 cup gram flour
• 1 cup rice flour
• 1 small bunch coriander leaves finely chopped
• 1 teaspoon cumin seeds
• 6 teaspoon salt (adjust the amount according to taste)
• 1 teaspoon curry powder
• 1 teaspoon chilli powder
• 1/4 teaspoon asafoetida
Method
• Mix the above ingredients with enough water to a thick batter. Heat oil.
• With a small rounded spoon drop the batter in the hot oil and deep fry under medium heat until golden brown.
Carrot Pakora
Ingredients
• Carrots big size-2
• Gram flour-1 cup
• Chilli powder-2tsp
• Perum jeera or sombu -2tsp
• Salt to taste
• Oil for frying
Method
• Grate the carrot using the grater.
• Sprinkle the the gram flour onto it and mix them without adding any water.
• Add the chilli powder, perum jeera and salt to it.
• Heat the oil in a pan and sprinkle the mixture in the oil and fry well.
Cauliflower Pakoras
Ingredients
• 1 small cauliflower
• 1 piece ginger
• 4 green chillies
• 1 celery
• 1 spring onion
• 1 onion chopped
• 1/4 cup Maida
• 1/4 cup Rice flour
• 1/4 cup Corn flour
• 1/4 cup Soya Sauce
• Oil for deep frying
Method
• In a big bowl shred the cauliflower into small pieces.
• Chop celery, spring onions, ginger and green chillies and add to cauliflower.
• Add Maida, rice flour, corn flour and soya sauce.
• Allow to stand for 1/2 hour. Do not add water.
• After 1/2 hour mix well and deep fry like pakodas, in hot oil.
Chakali
Ingredients
• 3 cup rice flour
• 1 cup basan
• Half cup liqudified butter
• 5-6 green chillies finely chopped
• 2 tsp coriander &cumin seed powder
• 1/2 tsp turmeric
• 2 tsp curd
• 1 tsp suger
• Salt to taste
Method
• Mix rice flour & basan with all above ingerdients.
• Add a little bit warm water and make a soft dough.
• Grease the chakali utensil make chakali.
• Deep fry in oil on midem flame till golden brown in colour.
• Let it soak on paper.
Serve with curd or butter.
Chana Kebab
Ingredients
• Black chana 1 cup (soaked 6-7 hrs)
• Chana Dal 1/4 cup (soaked)
• 2 Sliced Onions
• Ginger- small Piece
• Garlic 8-10 flakes
• Red whole chillies 2-3
• Whole garam masala (Bay leaf, cloves, cardamom ,big and small dalchini, pepper)
• Coriander powder 2 1/2 tsps
• Salt to taste
• Lime juice
• Green chillies 1-2
• 1 Chopped Onion
• Coriander leaves- a bunch
• Oil
Method
• In a pressure cooker, take oil and add sliced onions and fry till light pink.
• Add chopped ginger, garlic and whole garam masalas, dry whole red chillies. Fry a little more.
• Now add the black chana and chana dal.
• Add coriander powder and fry on medium heat till the oil separates out.
• Add salt and little water (just enough for cooking) and pressure cook for about 10 minutes. The chana should be boiled well.
• Now grind the chana mixture in a grinder to a coarse paste.
• In the ground paste add the chopped onion, lime juice, chopped coriander leaves and green chillies.
• Make round kebabs of the mixture and shallow fry on a non-stick pan.
Serve hot with green chutney.
Chana Vada
Ingredients
• 1 cup chana
• 3 cup cabbage
• 3 cup spring onion
• 3-5 green chillies
• Salt for taste
• Oil for frying
Method
• Soak the chana for 5-6 hours. Drain the water from chana.
• Cut the cabbage, onion into small pieces.
• Then grind chana, green chillies on a mixer. Grind it to a fine paste.
• Then add cabbage, onion, salt and mix well.
• Make round balls and flatten them, form vadas.
• Heat oil in a kadai, make small flat cakes of the batter either on your palm (moistened with water) or on an oiled / moistened plastic sheet.
• Then on medium heat fry the vadaas nicely till they appear reddish brown.
Serve them with Ketchup or any chutney.
Chatvada
Ingredients
• 2 cups chana dal
• 1 big onion
• 1 cup chopped cauliflower
• 3-4 green chilies
• Coriander leaves
• 1 tbs dhania powder
• 1 tbs cummin seeds
• 1-2 tbs red chili powder
• Salt
• Oil for frying.
Method
• Soak chana dal & grind it coarse.
• Add all the above ingredients and mix it well.
• On the other side heat the oil .Make flat balls & fry till it become brown.
Serve with chutney.
Cheese Mince Pancakes
Ingredients
For Sauce
• 400 gm tomatoes - pureed
• 1 tbsp Cheese Powder
• 1 dstsp flour
• 1 dstsp Butter
For Filling
• 300 gm minced meat
• 2 medium onions - chopped finely
• 100 gm tomatoes - chopped
• 6 cloves garlic - crushed
• 1/2 tsp garam masala
• 1 level tsp salt
• 2 tbsp green coriander - chopped
• 3-4 green chillies - chopped
• 2 tbsp oil
For Pancakes
• 125 gm flour
• 1 egg
• 1 cup milk mixed with
• 1/2 cup water
• 1/2 tsp oil to prevent sticking
• Pinch of salt
For Topping
• 100 gm Cheese - grated
• 1 capsicum - sliced
Method
For Sauce
• Melt butter, add flour and fry for a few seconds.
• Remove from fire.
• Add cheese powder and tomato puree.
• Cook on a slow fire till thick and smooth.
For Filing
• Heat oil, add garlic and then the onions.
• Fry till brown, add tomatoes and cook till mixture browns further.
• Mix in the Mince, garam masala, chillies and coriander.
• Add 1/2 cup water and cook till dry.
For Pancakes
• Sift flour and salt, beat in the egg.
• With a little milk and water mixture make a smooth, thick batter. Keep aside for a few minutes.
• Beat in the rest of the liquid.
• Pour into a jug and keep in a cool place for half an hour.
• Heat 1/2 teaspoon oil in a pan till smokes and covers the whole pan.
• Stir the batter and pour out a little at a time into greased pan.
• Turn the pan around so that the batter spreads all over.
• When set, flip pancake over and cook on the other side for a few seconds.
• Put a little cooked minced mead down the centre and fold the pancake over it.
• Repeat with the rest of the batter and meat mixture.
• Place pancakes in a shallow heat-proof dish, cover with the tomato and cheese sauce, sprinkle grated cheese and capsicum and bake in a moderately hot over (190 C, Gas 5) for about 20 minutes, till the cheese browns.
Serve with a cabbage and cucumber salad.
Cheese Potato Puris
Ingredients
• 2 medium sized potatoes - boiled, skinned and mashed while still hot
• 8 tbsp flour
• 100 gm Cheese - grated
• 1/2 tsp salt
• 2 green chillies - chopped
• 2 tbsp green coriander - chopped
• 1/2 tsp garam masala
• Oil for frying
Method
• Mix the flour, cheese and spices.
• Make a stiff smooth dough kneading in the potatoes (no water should be added).
• Roll dough into small thin 4 cm rounds and fry in deep hot fat.
Serve hot.
Cheese Potato Tikkis
Ingredients
• 1/4 kg potatoes - boiled, peeled and mashed while hot
• 1 tbsp groundnuts - roasted, skinned and crushed
• 4 tbsp sago - soaked in water for 1/2 hour
• 100 gm Cheese - grated
• 1 or 2 green chillies - chopped
• 1/2 small bunch green coriander - chopped
• Fat for shallow frying
Method
• Squeeze the water out from sago.
• Mix all the ingredients well.
• Shape into thin round tikkis and shallow fry on a tawa till crisp and brown.
Serve hot
Chick Peas Kofta
Ingredients
• 1 cup of boiled chick peas
• 1/ 8 teaspoon kasuri methi
• 1/ 4 teaspoon cardamom powder
• 1/2 teaspoon salt
• 1/2 teaspoon chilly powder
• 1/ 8 teaspoon cumin powder
• 1/ 8 teaspoon turmeric powder
• 1/2 cup of gram flour
• 3 teaspoons of oil
Method
• Smash chick peas without water. Add all ingredients, gram flour and oil.
• Make small balls and fry them nicely till they appear light brown.
• Put them on tissue paper.
Churmuri
Ingredients
• Murmura - 1.5 lbs
• Small Onion - 1
• Carrot - 20
• Tomato - 2
• Green chillies
• Coriander leaves- 1/2 bunch
• Curry leaves - 5 to 6
• Peanuts, Cashews - 1/4 cup
• Salt to taste
• Oil - 1 tbsp.
Method
• Cut onion finely into small pieces.
• Grate carrots.
• Cut tomatoes into small pieces.
• Finely grind Green chillies, coriander leaves and curry leaves in a blender.
• Roast Peanuts and Cashews in a drop of oil till golden brown.
• Take and large bowl, put all the ingredients, add murmura and salt. Mix them well.
Coriander Pakoras
Ingredients
• 1 big bunch of coriander leaves.
• 1 cup besan
• Red chilli powder
• Turmeric powder
• Paste of garlic (2-3 flakes)
• 1 tsp. of crushed ahwain
• Salt
• Oil
Method
• Chop the coriander leaves finely.
• In a bowl add besan, cut leaves and the above ingredients.
• Heat oil in frying pan. Add 1-2 tsp of hot oil in the batter prepared.
In the oil add small amounts and deep fry till crispy brown.
Serve hot with tomato sauce or chutney.
Corn Upma
Ingredients
• 1 pack of frozen corn
• 3-4 green chillies -chopped
• 1/4" piece of ginger
• 1 big red onion -finely chopped
• 2 tsp ghee
• 1 tsp mustard seeds
• 1 tsp chana dal
• 2 tsp lemon juice
• 1/2 tsp turmeric powder
• Few coriander leaves - chopped
• Salt
Method
• Grind corn in grinder. Spread it in a plate microwave for 4 min.
• Heat ghee in a pan.
• Add mustard seeds and let it pop.
• Add chana dal fry it golden, add green chillies, onion and ginger.
• Add turmeric powder and salt.
• Fry till onions turn transparent.
• Add microwaved ground corn and fry till light golden.
• Add coriander leaves . Remove from fire.
• Add lemon juice.
Serve hot.
Cup-Saucer
Ingredients
• 6-8 medium sized potatoes
• 1 large onion finely chopped
• 1 large tomato finely chopped
• 1 cup peas
• 2 tbsp corn flour
• 1 tps salt1/2 tps cumin seeds
• 6-8 garlic flakes finely chopped
• 1" piece of ginger finely chopped
• 1 tsp of garam masala powder
• 6 slices of bread
• 1 cup of finely grated cheese
• 2 tbsp of tomato sauce
• Cilantro for garnishing
• 3 cups oil for deep frying.
Method
• Boil the potatoes in a pressure cooker and peel off the skin and mash them.
• Add to this the corn flour along with the salt and cumin seeds. Do not add water at all.
• After it is thick and kneaded well, make lemon sized balls
• After the balls are made flatten it a little bit and make a deep slit in the center taking care that it is just a crevice and not a see through slit as it is for stuffing .
• Fry it in hot oil till it turns golden brown. keep it aside.
• Cut the bread sides and toast them to a light brown color and cut it round like a saucer a little bigger than the potato balls as it is the base for the stuffed balls so it has to look like a saucer to the potato cup. Keep those slices aside.
For the stuffing
• Put 1 tbsp oil in the kadai and saute ginger garlic chops for a minute and immediately add onion.
• When it is golden brown add the tomatoes and fry for 10 min.
• When the oil begans to separate add garam masala, salt and chilli powder and keep for 2 mins.
• Then add the green peas and cook for 5 to 10 mins.
• Garnish with cilantro. Cool it and keep it aside.
• Place the 6 slices of round , toasted bread on a serving tray.
• Place those potato unfilled cups on each bread. Now in the crevice of each potato stuff the peas stuffing upto the brim.
• Drop 2 to 3 drops of tomato ketchup on each of the stuffed balls.
• Place finely shredded cheese circling the potato balls and on the bread slices.
Serve it Warm.
Dahi Wada
Ingredients
For Vadas
• Urad dal 1 cup
• Moong dal 1/4 cup
• Salt
For Dahi
• Dahi 5 cups
• Green chillies, chopped 1 tsp
• Ginger grated 1/2 tsp
• Curry leaves
• Mustard seeds 1/4 tsp
• Asafoetida pinch
• Salt
• Sugar 4 tsps
Method
For Vadas
• Soak the two dals for 7-8 hours or overnight.
• Grind it to a smooth paste.
• Add salt to taste.
• Heat oil for deep frying in a frying pan and add spoonfuls of dal batter and fry until the vadas are golden brown.
• Drop the hot vadas in a bowl of cold water and leave for about 3-4 minutes.
• Take each vada out from water, squeeze the water out and set aside.
For Dahi
• Blend the yogurt with little water until it is smooth.
• Add sugar, salt, green chillies and ginger.
• Make a tarka (seasoning) of mustard seeds, asafoetida and curry leaves and add to yogurt.
• Keep the yogurt in refrigerator until it is chilled.
• Arrange the squeezed wadas in a deep dish.
• Pour the yogurt on the wadas such that all the wads are covered well by the yogurt.
• Sprinle red chiili powder, roasted jeera powder and black salt
Serve with sweet tamarind chutney.
Dal Pakora
Ingredients
• 1 cup channa dal
• 1/2 cup moong dal
• 1/2 cup masoor dal
• 1/4 cup urad dal
• 1/4 cup tur dal
• Corriander seeds 2tbsp
• Cummin seeds 2tbsp
• Ginger
• 5 to 6 cloves of garlic
• Corriender leaves or fresh spinach chopped 1/2 cup
• 3-4 hot medium sized green chillies
• Salt to taste
• Pinch of baking soda
• Oil for deep frying
Method
• Wash dals and soak them separately.
• Make smooth paste of ginger, garlic, green chillies, corriender seeds and cummin seeds then grind above soaked dals into a coarse paste. Mix the smooth paste also add salt and pinch of baking soda to the coarse paste.
• Add chopped spinach or corriender leaves to it.
• Heat oil in pan. Make small balls or drop with small spoon in pre heated oil and fry till light brown.
Serve hot with tomatoes ketchup or fresh ground mango chutney.
Dhokla
Ingredients
• 1 Cup Besan
• 1tbsp Sugar
• 1tbsp Oil.
• 1tsp each of ginger and green chilli paste.
• Salt .
• 1tbsp Lemon Juice.
• 180 ml water.
• 1/2 Tsp turmeric powder.
• 1 Teaspoon Fruit Salt.
For Seasoning
• 1 tbsp Oil
• 1 tsp of Mustard seeds
• 1/4 Tsp of hing and methi.
Method
• Mix all ingredients except fruitsalt and make a smooth batter.
• Leave aside for 10 minutes.
• Keep a pan of boiling water ready to steam the dhoklas.
• Grease a plate with oil.
• Add the fruit salt to the batter and mix well.
• It will become frothy.
• Pour into the prepared plate and steam in a closed pan for 10 minutes.
• Leave to cool for 5 minutes.
• Cut into pieces and invert plate onto bigger plate and the pieces will fall off.
• Season and garnish with fresh coriander and coconut.
Dhokla
Ingredients
• 1 cup Rava
• 1/2 cup Plain Yogurt
• 1/2 cup water
• 2 teaspoons Eno Fruit Salt
• Salt, ginger & garlic paste, green chillies(finely chopped) to your taste
• Ground red chillie or black pepper or both
Method
• Mix yogurt well to break lumps.
• Mix water and other ingredient except rava to it.
• Slowly add Rava to the mixture. Make sure you mix it well.
• Keep it aside for about 10-12 minutes.
• In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. So that water should not touch the dhokla pan.
• Grease a baking dish (it should fit in the vassle or cooker) Add Eno to the mixture and mix it well. (you should feel the mixture light)
• Immediately pour the mixture in greased thali.
• Sprinkle red chillie or black pepper powder on top to your desire.
• Cover the pressure cooker but make sure to remove the whistle.
• Let it steam for about 18 minutes.
• Let it stand to 2-3 minutes
• Cut the dhokla in desired shape.
Serve it with coriander chutney
Dhokla
Ingredients
• Boiled rice- 1 Cup
• Gram flour- 3/4 to1 cup
• Sour Buttermilk- 2 cups
• Green chillies- 4-5
• Mustard seeds- 1tbsp.
• Cumin seeds- 1 tbsp.
• Turmeric powder
• Salt to taste.
• Oil- 5-6 big spoon.
Method
• Soak the boiled rice in buttermilk for 1/2 hour.
• Put oil in a thick bottom vessel.
• Then add mustard seeds, cumin seeds, green chillies cut into halves, turmeric powder. Let it splutter.
• Then add rice with buttermilk. Let it boil for 2 minutes.
• Now keep the flame low & add Gram flour slowly & go on stirring in one direction add salt to taste.
• This as done when the mixture loses its side & oil seperates out.
Fried Peanut Crunchies
Ingredients
• 1 cup shelled dry peanuts
• 3/4 cup gramflour
• 2 tbsp. rice flour
• 1 1/2 tsp. red chilli powder
• 1/4 tsp. cumin seeds crushed coarsely
• 1 tbsp. hot oil
• 1 pinch citric acid powder
• Salt
• 1/4 cup water
• Oil to deep fry
Method
• Mix all ingredients well, except peanuts.
• Add peanuts, coat them evenly with mixture.
• Heat oil in a frying pan.
• Take a lumpful, drop coated nuts individually in hot oil.
• Drop enough to use all oil.
• Fry on medium heat, till light golden.
• Drain, place on absorbent paper to soak excess oil.
• Separate any nuts stuck together.
• When cool, store in airtight jars.
• Add water a little at a time, since the coating paste should be quite thick. Alter the quantity as required.
Serve with drinks, cocktails or as anytime snacks.
Golden Hearts
Ingredients
• 400 g. potatoes, boiled and grated
• 200 g. cheese, grated
• 1 cup cauliflower, chopped, boiled and mashed
• 1 cup carrot, grated
• 1 cup french beans, chopped and boiled
• 1 cup cabbage, chopped and boiled
• 1 capsicum, chopped fine
• 3/4 cup breadcrumbs
• 1/4 cup groundnuts, crushed
• 1/2 bunch coriander leaves
• 1 onion, chopped fine
• 2 tbsp. rawa
• 10 raisins, chopped
• 8 cashewnuts, chopped fine
• 6 slices bread, soaked in a little water
• 1.5 cm. ginger, grated
• 1/2 tsp. pepper powder
• Chilli powder
• Salt
• Ghee
Method
• Mix all the ingredients well, except breadcrumbs and ghee.
• Divide the mixture into small portions and roll into heart shaped cutlets.
• Roll the cutlets in breadcrumbs.
• Heat ghee in a frying pan and fry the cutlets till brown.
Jaggery Lemon Ginger Juice
Ingredients
• Jaggery 100 gms
• Ginger 10 gms
• Pepper powder 2 teaspoons
• 4 to 5 teaspoonful lemon juice
• A pinch of salt
Method
• Add jaggery to 4 cups of water and stir continuously to make it dissolve.
• Crush ginger, add it to this water, add pepper, lemon juice and salt.
• Then filter this to remove ginger pieces etc.
Serve chilled.
Kachori
Ingredients
• Urad dal 1/2 cup
• Hing 5 pinch
• Ginger & Green chillies paste 3 tbsp
• Red chilli powder 1/2 tsp
• Pepper powder 1/2 tsp
• Salt 1/2 tsp
• Oil 2 tbsp
• Maida 3 cups
• Oil for frying
Method
For the Stuffing
• Soak dal overnight.
• Semi grind the dal with as much less water as possible.
• Heat 2 tbsp of oil in a non stick pan. Put the hing.
• Now add the ginger & green chillies paste. When the oil separates , put the semi grind dal and keep stirring to make sure it does not stick at the bottom.
• Now add salt, red chilli powder, pepper powder. Mix well.
• Keep stirring till the dal begins to form like a dough.
• Let cool.
For the Kachori
• Make a soft dough with maida, salt and 6 tbsp of oil.
• Make small balls
• Flatten each ball, put the stuffing.
• Roll them like lightly, slightly thicker than puris with oil.
• Deep fry the kachoris
Khaman Dhokla
Ingredients
• 1 cup Besan
• 3 tsp. oil
• 1/2 tsp sugar
• 1 pinch of soda or if eno little more
• 1 tbsp. lemon juice
• 1 tbsp. curd
• Boiled water
• Salt and chilly powder according to taste.
• Mustard seeds
• Shredded coconut powder
• Sesame seeds
• 3 green chillies.
• Fresh cilantro
• Curry leaves
Method
• Mix besan, oil, salt, sugar, chilly powder, lemon juice, curd and then add boiled water enough to make a thick paste.
• Mix it all well.
• Then add soda or eno and stir it well.
• Then, take a vessel which can fit in steamer or pressure cooker and grease it with oil and pour the paste in it.
• Steam cook it for 15 minutes on medium low flame and keep it for starting 2-3 minutes on medium high flame.
• After it is ready take it out let it cool for 5 minutes.
• In the mean time take a pan and pour 2tbsp. of oil in it and then add mustard seeds
• When the seeds splatters then add curry leaves, sesame seeds and green chillies to it.
• Then, cut the ready khaman in square pieces and spread the seasoning in the pan over the khaman.
• Garnish it with fresh cilantro and shredded coconut.
Kofta Tikka Masala
Ingredients
For Koftas
• 2 boiled mashed potatoes
• 2 tspns peas boiled
• 1 carrot boiled and mashed
• 10 beans boiled and mashed
• 1 tspn pepper powder
• Salt to taste
• 1/2 tspn ginger & garlic paste
• 2 tspn coriander and mint leaves chopped
For gravy
• 2 onions chopped finely
• 2 pods of garlic chopped
• 1" of ginger cut into fine stripes
• 1/4 tspn turmeric powder
• 1/2 tspn garam masala
• 1 1/2 tspn chilly powder
• 1 tspn coriander powder
• 1/2 tspn cumin powder
• 1 tomato puree
• 2 tspns cashew paste
• 1 knobbutter
• Salt to taste
• 1/4 tspn pepper powder
• 3 tpns panner
• 2 tspns sugar
• Capsicum pieces
Method
For Kofta
• Mix all ingredients together and make round balls.
• Dust this with cornflour and keep aside.
• Heat oil in a wok and deep fry them. Keep in a casserole to keep warm.
For Gravy
• Fry onions in oil alongwith ginger and garlic. Fry till oil seperates and onions should turn brown.
• Then add garam masala, turmeric and chilly powder, coriander and cumin powder, pepper powder & salt to taste.
• Add paneer, just sprinkle them so that it gets shredded. Add water and don't throw away the whey. It can be used to give it a little sour flavour.
• Add 2 tspns of sugar and let it bubble.
• You can add capsicum pieces and add koftas and butter. Remove from fire
• Let it simmer to required consistency.
• Garnish with coriander leaves.
Ladyfinger Slit Fry
Ingredients
• 15 pieces of Ladiesfinger
• 1 tsp Dhania powder
• 1 tsp Jeera powder
• 1tsp Chilli power (red)
• 1tsp Garam masala (preferably Everest)
• 1tsp Sugar,
• 1/2 tsp Turmeric powder
• 1big onion finely chopped
• Salt to taste.
Method
• Heat 2tbsp oil in a kadai.
• Cut the Ladiesfinger in to four slits without breaking the bhindi.
• Mix all the above ingredients together to make a filling stuff for Bhindi.
• Add a small quantity of each mixture of filling in each ladyfinger and fry it in oil till it becomes stiff and the ladiesfinger colour turns almost fried.
Serve with rice.
Mangode
Ingredients
• 1 cup yellow moong (soaked for 2 to 3 hrs),
• 2green chillies,
• 1inch ginger,
• Corriander leaves,
• Salt
• Oil
Method
• Grind all the ingredients together. Add water if necessary.
• The paste should not be too fine and watery.
• Heat oil.
• Once oil is ready, lower to medium flame.
• Using a table spoon, scoop the batter and put it into the oil one after the another and fry till light brown.
Masala Peanuts
Ingredients
• 3 cups raw peanuts
• 2 tbs gram flour
• 2 teaspoon khuskhus
• 2 tea spoon chilli powder
• 1 tea spoon masala powder
• Hing one pinch
• Salt to taste
• Oil for frying
Method
• Grind all ingredients except peanuts to a fine powder.
• Heat oil
• Wash peanuts and immediately drain them. Spread them in a plate & apply masala powder.
• Peanuts must be coated nicely
• Fry the peanuts.
Masala Vada
Ingredients
• Chana Dal - 1 cup
• Green Chillies - 3
• Small Onion - 1
• Ginger
• Coriander (Cilantro)
• Salt
Method
• Soak Chana Dal in water for an hour.
• Grind it in mixer alongwith green chillies and ginger to a coarse consistency. (Do not grind too fine)
• Cut onion and coriander into small pieces and add to the mix, alongwith salt.
• Shape the mix to flat, circular vada shape and deep fry in oil.
Masoor Dal and Carrot Muthia
Ingredients
• 2 Cups Masoor Dal
• 1/2 lb Carrots
• 1 1/2" Piece of Ginger
• 2 Tbl. Spoon Brown Sugar
• Salt to Taste
• 50 Gms Cooking Oil
• 2 T. Spoon Sesame Seeds
• 1/4 Cup Grated Coconut
• Bunch of Green coriander
• 1/2 Cup Besan
• 6 to 8 Green hot chillies
• 4 Tbl. Spoon Lime Juice
• Pinch of Hing
• 1/2 T. Spoon Baking Powder
• 2 T. Spoon Muster Seeds
• 2 Green Chillies
Method
• Soak Masoor Dal over night in water.
• Next day grind Dal with 6 to 8 Hot green chillies and a piece of Ginger.
• Grate Carrots and mix with ground Dal and Besan.
• Add Lime juice, Sugar, Salt, Hing and Baking powder.
• Pour the mix in a container and cook it in a Pressure Cooker.
• When cooked let it cool down and cut the mix in to 1/2" cubes and put aside.
• Heat cooking oil in a pan, add Mustard seeds, Sesame seeds and Hing. When done add cut cubes of Muthias and two green chillies finely chopped and mix them well stirring few times.
• Garnish it with chopped coriander and grated coconut.
Massor Dal Vada
Ingredients
• Masoor Dal : 2 cups
• 1" piece ginger paste
• 2-3 cloves garlic paste
• 2 green chillies : chopped fine
• Quarter cup chopped cilantro
• Oil to deep fry
• Salt to taste
• A pinch of turmeric
• One small onion chopped fine
Method
• Soak the dal overnight.
• Grind it with the green chillies, ginger, garlic, salt and turmeric adding little water from time to time into a medium thick paste.
• Add the chopped cilantro to this coarse paste and also the onions.
• Shape the paste into small flat vadas and deep fry them.
Serve hot with mint / tamarind/ chutney/ ketchup.
Mirchi Vada
Ingredients
• 6 Banana peppers
• 1 cup gram flour
• Salt
• Turmeric
For the filling
• 3 large potatoes
• Finely chopped coriander leaves
• Chilli powder
• Salt
Method
For the Filling
• Boil the potatoes with salt.
• Cool, peel and then mash them.
• Add cut coriander leaves, chilli powder and mix well.
For the Vada
• Mix all the ingredients except banana pepper with water to make a thick batter.
• Slit the peppers, remove the seeds, and fill them with the potato filling.
• Heat the oil in a kadai.
• Now dip the filled peppers in the batter till they are covered completely.
• Now fry them till golden brown.
Serve them hot with mint chutney or ketchup.
Mixed Dal Pakoras
Ingredients
• 1 cup channa dal
• 1/2 cup moong dal
• 1/2 cup masoor dal
• 1/4 cup urad dal
• 1/4 cup tur dal
• Corriender seeds 2tbsp
• Cummin seeds 2tbsp
• Ginger
• 5 to 6 cloves of garlic
• Corriender leaves or fresh spinach chopped 1/2 cup
• 3-4 hot medium sized green chillies
• Salt to taste
• A pinch of baking soda
• Oil for deep frying
Method
• Wash dals and soak them separately.
• Make smooth paste of ginger, garlic, green chillies, corriender seeds and cummin seeds then grind above soaked dals into a coarse paste mix the smooth paste also add salt and pinch of baking soda to the coarse paste.
• Add chopped spinach or corriender leaves to it.
• Heat oil in pan or kadai.
• Make small balls or drop with small spoon in preheated oil and fry till light brown .
Serve hot with tomato ketchup or fresh ground mango chutney.
Moong Dal Vadas
Ingredients
• 1/2 lb Moong Dal (yellow)
• 2 Tbps Grated Coconut
• 4 Green Chillies
• 6 flakes Garlic
• 1/2 inch piece Ginger
• 1/2 tsp Turmeric Powder
• Few Coriander Leaves (chopped)
• Salt to taste
• Oil
Method
• Wash the Moong dal in water and then soak the Moong Dal in boiling water for 5 minutes.
• Drain out excess water and grind together with coconut, chillies, garlic, ginger to a thick paste.
• Mix coriander leaves, turmeric powder and salt.
• Make medium sized balls and deep fry them in hot oil.
Serve hot with coriander chutney or tomato sauce.
Onion Pakoras
Ingredients
• 1 cup Besan
• 2 to 3 onions
• 3 green chillies
• Curry leaves
• Red chilli powder
• Salt
• Oil
Method
• Cut onions into thin long pieces, and green chillies into small thin pieces
• In a bowl, add besan, onions, green chillies and curry leaves. Add red chilli powder and salt to taste.
• Heat oil in a frying pan.
• Add 2 tsp hot oil to the above mix. Add required amount of water to mix into a thick batter.
• Drop small amounts of the batter into hot oil carefully. Deep fry on medium till the pieces turn golden brown in colour.
Serve hot with tomato sauce.
Palak Kabab
Ingredients
• Palak 1 bunch
• 1/4 kg chana dal
• 2 small onions chopped
• Few green chillies chopped
• Coriander leaves chopped
• Salt
• Bread crumbs.
Method
• Soak channa dal for 2-3 hours, grind it and keep aside.
• Clean and chop palak leaves and cook in little oil till dry.
• Mix the dal paste and cooked palak.
• Add salt, green chillies, onion, coriander leaves. Form into cutlets, roll in bread crumbs and deep fry.
Palak-Paneer Kofta
Ingredients
• Frozen or fresh chopped spinach 10oz
• Home made paneer 50 gm
• Besan 5-6 tbs
• Salt
• Amchur 1 tsp
• Chilli Powder 1 tbs
• Tomatoes 2 medium size
• Turmeric Powder
• Corriander Powder
• Garam masala Powder
• Green chillies & Ginger paste 1tbs
• One onion paste
• Sour cream 3 tbs
• Green corriander leaves to garnish
• Oil to deep fry the Koftas & for making curry
Method
• Mix paneer, amchur, 1/2 tsp chilli powder,salt ,besan & spinach in a big bawl (if spinach is frozen then take it out from the freezer and put it in the fridge overnight, to defrost it).
• Heat oil in a karahi (high flame) & put spinach mix in the shape of small balls in it.
• Deep fry all the Koftas on medium flame and keep it aside.
• In a separate pan heat 2 tbs of oil and put ginger-garlic paste, onion paste,tomatoes, dry masalas powder & fry for 2-3 minutes.
• Then put 3 tbs of sour cream & fry little more. Put some water let it boil.
• Now put Koftas in it and after 2 minutes switch off the flame.
• Garnish it with corriander leaves.
Patvadi
Ingredients
For Cover
• 4 cups gram flour
• 1 tspoon ginger garlic paste
• 1/2 tspoon turmeric powder
• Salt
• 4 cups water
For Stuffing
• 1/2 dry coconut graded
• 1 onion chopped
• 1 tbspoon sesame seeds
• 1 tbspoon poppy seeds
• 1 tspoon mustard seeds
• 1 tspoon cumin seed
• 1 tspoon dry coriander seed powder
• 1 tspoon garam masala
• 1/2 tspoon red pepper powder
• 1 tspoon lime juice
• 1/2 tspoon sugar 2 pinches asafoetida
• 2 tbspoon oil
• Salt
• A plastic sheet greased lightly with oil
For Garnishing
• 2 tbspoon fresh coconut
• 2 tbspoon cilantro
Method
• Boil water in a heavy vessel. Add ginger garlic paste, salt, turmeric.
• Let boil for 5 minutes.
• Then add gram flour and mix well. Avoid lumping.
• Let it be on a medium flame for 10 minutes.
• In a sauce pan heat oil, add mustard seeds, asafoetida, cumin seeds, poppy seeds, sesame seeds.
• Let all pop. Then add onion and fry till crisp golden brown.
• Add remaining ingredients and fry for next 4 to 5 minutes till everything mixes well.
• Then roll the well steamed besan dough into a big round bread on a plastic sheet.
• Put the stuffing on it and spread all over the bread and fold the bread rolling from one end to another leaving the sheet behind like a spring roll.
• Then cut into 2 cm pieces.
• Garnish with chopped cilantro and fresh graded coconut.
Serve with tomato ketchup or imli chutney
Poha Chivda
Ingredients
• Poha (3 to 4 cups)
• Churmura (1 to 2 cups)
• Oil (5 tablespoons)
• Peanuts (1/2 cup)
• Corriander seeds
• Curry leaves
• Garam masala 1 pinch
• Turmeric,hing ,mustard seeds for seasoning.
• Green chilies
• Salt and sugar .
Method
• First heat very little oil in a vessel and then heat the poha on low seam till it becomes crispy.
• Set aside and do the same with the churmuras.
• Set both aside and heat the oil in a vessel and add the seasoning to it.
• Then add peanuts, corriander seeds, curry leaves garam-masala and green chillies and stir for a while.
• Then add the poha and churmuras to it and mix well.
• Add salt and sugar to taste.
• Store the chivda in a container only after it cools down completely.
Poha Cutlets
Ingredients
• 1 cup poha
• 1 boiled potato
• 2 tbsp sooji
• 2 bread slice
• 2 green chillies finely chopped
• Red chilli powder
• Salt
• Lemon juice
• Turmeric powder
• Garam masala
• Fresh coriander leaves
• Oil
Method
• Wash the poha in running water and then take it in a bowl and add water it as much that it can soak and poha becomes soft, then mash it.
• Mash the boiled potato in it and crush the bread slice in it.
• Add rest of the ingredients to it keep aside little bit of sooji.
• Make small balls of it and flatten it then wrap it in sooji and deep fry it on med high flame.
Serve hot with green chutney or tomato ketchup.
Potato Chips
Ingredients
• 6 Potatoes
• Salt
• Oil for frying
Method
• Wash the potatoes and slice the potatoes in your slicer.
• In a bowl add about six tea spoons of salt to the water
• Heat till the water comes to boiling point
• Wash the potato slices in water and sink in water.
• Deep Fry till golden brown
Potato Cutlets
Ingredients
• Boiled and mashed Potato 1
• Onion 1 finely chopped
• Rice 2tbps (soaked for an hour)
• Grated coconut 1/2cup
• Garlic pods 2
• Red chillies 2
• Jeera 1tsp
• Green chillies 2
• Salt
• Oil
Method
• Grind together soaked and washed rice, garlic pods, jeera, red chillies with a little water into a smooth semi solid paste.
• Mix mashed potato, chopped onion, chopped green chillies, salt, haldi, grated coconut and the ground masala together.
• Heat a tava and add oil to it.
• Take lemon sized balls of the mixture and flatten it and then shallow fry it on both sides till golden brown.
Serve hot with tomato ketchup or with dal rice.
Punugulu
Ingredients
• 1 cup of All-purpose flour or Maida
• 1 medium sized onion
• 3 green chillies
• 1 1/2 cups yogurt or buttermilk
• Coriander leaves
• Salt
• Oil for frying
Method
• Cut onion green chillies, and coriander leaves into small pieces and keep aside.
• Mix maida and yogurt nicely into a thick mix with a consistency of idli mix. See that it does not become runny. If it does, you can add a little more maida to it.
• Add the cut onion, green chillies, coriander leaves and salt to this mix.
• Heat oil in a pan. It has to become very hot.
• Make small balls of this mix and fry them in oil till they turn golden brown.
Serve hot .
Pani Puri
Ingredients
For Puri
• Wheat Flour-1 cup
• Maida-1 cup
• Rava-5 cups
• Salt .
For Pani
• Mint
• Greenchillies
• Blacksalt
• Lemonjuice
• Tamarind
• Panipuri powder
Method
For Puri
• Make a dough using clubsoda to chapati consistency.
• Make into tiny balls. Press 5 at a time in the roti maker.
• Fry in very hot oil and store in airtight container.
For Pani
• Grind everything with water (should be thin)
• Chill for several hours
Rava Aloo Vada
Ingredients
• Rava 1 cup
• Boiled potato - 1 big size
• Onion - 1 medium
• Coriander leaves
• Curry leaves
• Ginger
• Green chillies 3
• Salt
• Oil for deep frying
Method
• Boil the potato and mash it thoroughly.
• Finely chop the onions, green chillies, coriander leaves, ginger and along with salt and rava mix to the boiled potato.
• Mix and knead these ingredients to make a thick dough (resembles chappati dough in consistency).
• Divide and make medium sized lemon balls out of the dough.
• Now heat the oil in Kadai.
• When the oil is hot, flatten these dough balls on your palm and deep fry. You can put 4 or 5 at a time.
Serve it with any chutney .
Rava Cutlets
Ingredients
• 1 Cup Fine Rava
• 2 Small packets Cheese
• 3 cups milk
• Butter 3 Tbsp
• 4 to 5 Green chillies
• Ginger 1 inch
• Garlic Small Pod
• Onions 2 (finely chopped)
• Coriander Leaves a few
• Carrot 4 to 5
• Green peas 1/4 Kg
• Lime 1
• Bread Crumbs 1 Cup
• Salt
• Oil for frying
Method
• First roast rava till light brownish in color, keep aside.
• Cut vegetables finely and boil the Veg. with little salt, and keep aside (strain the remaining water).
• Take milk in a vessel and boil it. Then add little by little Rava and mix well, stir and add cheese, butter, boiled veg.
• Take thick bottom vessel heat some oil fry green chillies, finely cut onions, ginger garlic paste, coriander leaves and add salt. Then add rava mixture extracted lime juice and stir for few minutes.
• Grease the plate and pour the mixture and cool it, then make desired shapes and roll in bread crumbs and deep fry in oil till golden brown in color.
Serve hot with Tomato ketchup.
Rava Upma
Ingredients
• Upma rava-1 cup
• Water -2cups
• Salt
• Green chillies-4-5
• Ginger-1 inch
For Seasoning
• Oil
• Urad dal
• Mustard seeds
• Chana dal
• Curry leaves.
Method
• Heat oil in a pan or kadai and all the above seasoning, chillies and ginger. When they turn little brown add Rava and fry a little.
• In a small bowl add 2 cups of water and salt and heat it to boil.
• Then pour this water into the kadai.
• Mix well and close it with a lid and stir it occasionally. (If not rawa remains as thick balls). When rawa is completely cooked remove from fire.
Sabudana Khichadi
Ingredients
• 1 cup sabudana
• 1/2 cup roasted peanuts
• 1 medium sized potato
• 10 green chillies
• 2 tbsp. coriander leaves
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 2-3 tsp oil
• Salt
Method
• Soak sabudana overnight in one cup water
• Grind the roasted peanuts into a fine powder.
• Heat oil and add mustard seeds, cumin seeds and urad dal.
• Fry till urad dal is golden brown.
• Chop potato into small pieces and slice the chillies.
• Add chopped potatoes and chillies to the oil.
• After the potatoes and chillies are cooked add the soaked sabudana and fry for a minute.
• Now add the peanut powder, salt and keep frying for about 8-10 minutes.
• Garnish with finely chopped coriander leaves .
Sago idli
Ingredients
• 2 cup Sago
• 2 cup buttermilk
• 1 onion
• 4 green chillies.
• 2 tsp salt
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 1/2 tsp channa dal
• A bunch of curry leaves
• A bunch of coriander leaves
• A dash of asafoetida
• 2 tblsp oil
Method
• Soak the sago in the buttermilk for 5-6 hrs.
• Chop the onions and green chillies and curry leaves.
• Heat the pan and add oil. Add mustard, cumin seeds and channa dal and urad dal.
• Add onions, chillies and curry leaves to it. Cook for 5 minutes and add this to the soaked sago. Also add chopped coriander leaves to it. Mix it well. The consistency should be like the same for rava idli.
• Pour these in idli pans and cook them for 15-20 minutes.
• These idlis are too soft and sticky. They should not be cooked for too long but see to that the sago is cooked well. It comes out by practice.
Samosa
Ingredients
• 1 cup all purpose flour
• 1/8th cup oil
• 1/8th cup water
• 4 Boiled mashed Potatoes
• 1/2 cup Green peas
• Some chopped cashews
• Some resins
• 1/2 tsp Garam Masala
• 1/4 tsp Pepper
• Salt
• 1/4 tsp Red chilli powder
• 1/2 tsp Dry Mango Powder
• 1/2 tsp Jeera powder
• Oil for frying
Method
• Mix flour, water, oil, some salt and red chilli powder to make dough. It should not be very soft. Leave aside for 15 minutes.
• Heat two spoons oil and add potatoes & peas. Cover on low flame for 5 minutes.
• Add all masalas and mix well and again cover for 5-8 minutes.
• Add cashews and resins in the end and keep on flame for 3-5 minutes .
• Keep aside to cool.
• Make small rolls of the dough and make it like chapati. Cut it in two parts (like semi-circle), then take one semi circle and fold it in a shape of cone . Use water while doing so. Stuff the potaoes-peas mixture in that cone and seal it by taking a drop of water on finger.
• Heat oil properly and fry.
Serve hot with Imli chutney or green Chutney.
Spicy Chat
Ingredients
• 1 small Onion
• 1 Tomato
• Salt to Taste
• Red chillies - 2 To 3
• Tumeric Powder : 1/4 Tsp
• Peanut Oil : 3 Tsp
• 1 cup Green Peas
• 1 cup Fresh Corns
• Chopped cashews
• 1/4 tsp Garam Masala
• 1 tsp Jeera
• 1 tsp Mustard
• Curry leaves - 2 - 3 leaves
• Lemon Juice for taste
Method
• Heat the peanut oil in a pan
• Fry jeera, Mustard and curry leaves along with red chillies in the oil for 1 min .
• Now add Onions and fry for 1 more min till they become brown next add, fresh corns, tomato pieces, and Green Peas, fry it for 3 mins
• Add turmeric, garam masala small pinch, and salt to taste.Sprinkle lemon juice for taste.
Spicy Kebab
Ingredients
• Soya Chunks - 1.2 Kg.
• Chana Dal - 30 gms.
• Salt .
• Green Chilli - 30 gms.
• Red Chilli - 6
• Bay Leaves - 5
• Cinnamon - 4 sticks.
• Clove - 100 gms.
• Garam Masala Powder - 1 tsp.
• Fresh Coriander Leaves - 25 gms.
• Juice of 3 lemons
• Cream - 350 gms.
• Cornflour - 3 tsp.
• Oil for frying.
Method
• Take about 1 1/2 litres of water in a handi and boil soya chunks with chana dal, red chilli, green chilli, salt, bay leaf, black cardamom, cloves and cinnamon. Boil till water is dry. Select the whole spices and chillies and discard. Grind coarsely.
• Freeze the cream in the ice compartment of the fridge.
• To the boiled mixture, add curd, cornflour, lemon juice, garam masala powder and fresh coriander leaves amd mix like a dough to make it smooth. Check seasoning.
• Cut the frozen cream into pieces and stuff each kebab roll with it. Wet hands to avoid sticking. Keep in a cool place.
• Heat a tawa and smoke vanaspati. Shallow fry the kebab roundels for about 4 minutes .
Serve hot
Thandai
Ingredients
• Milk - 4cups
• Cinnamon (1 stick)
• Cardamom (2 tsps)
• Peppercorns (5-8 no.s)
• Almonds -1/4 cup
• Cashews - 1/4 cup
• Pista - 1/4 cup
• Melon seeds - 1/4 cup
• Khus khus (2 tsps) soak in water for 15 mins.
• Sugar
Method
• Grind the spices; Cinnamon, Cardamom, Peppercorns to a fine powder
• Boil Almonds, Cashew, Pista, Melon seeds, and peel. Add soaked khus khus and grind to a fine paste with a little warm milk.
• Take a pan add milk add saffron (1/2tsp) and then add sugar and heat till sugar dissolves.
• Then to the milk add the powdered spices and stir and off the heat.
• Add the ground paste to the heated milk and stir well.
• Heat the milk for a few seconds.
Serve chilled
Tur Dal Kofta
Ingredients
• 2 cups tur dal
• 6-7 green chilles, chopped
• 3tb.spoon cumin seeds
• 1 pinch asafotida
• Salt to taste
• 3tb.spoon finely chopped corriander leaves
• 3-4tb spoon grated coconut
Method
• Soak tur dal over night. Then wash it thoroughly.
• Grind it coarsly.
• Then add chopped chillies, corrinder leaves, grated coconut, cumin seeds, asafotida & salt mix it thoroughly.
• Then make small koftas (balls) with the mixture pressure cook for 15 min.
Serve hot with rice dishes.
Urad Dal Ki Kachori
Ingredients
• Urad dal (split) 1/2 cup
• Red chillis ground 1/2 tsp
• Cumin seed 1/2 tsp
• Wheat flour 1 1/2 cups
• Oil or Ghee 4 tsp
• Water 1/2 cup
• Oil for deep frying
• Salt to taste
Method
• Soak the dal in water overnight. Drain and grain it to a fine paste.
• Heat half the oil and fry dal paste till dry. Then mix cumin seeds, chillis and salt.
• Mix flour, remaining oil, salt and water to make a dough. Knead it well and make a stiff dough. Cover it with a damp cloth and keep it aside for half an hour.
• Make small ball like tikki.
• Put one tablespoon of dal paste in the centre of each tikki. Pinch the edges together to form a ball again. Roll out into 2 inches chapatis.
• Heat the oil and deep fry these kacauris till light brown and puffed.
Serve hot with hot pickle, chutney.
Urad Vada
Ingredients
• 1/2 kg urad dhal, soaked 1-2 hrs
• Red chillies 2, cut
• Ginger small piece
• Green chillies 3, cut
• Salt to taste
• Spring curry leaves few, broken
• Oil for deep frying
Method
• Wash and grind the urad dhal to a thick paste.
• While grinding add green, red cillies & ginger remove.
• Mix with curry leaves, salt.
• Take a pan with enough oil to deep fry vadas.
• Once the oil is heated, form small balls of the made paste and drop into the karahi, fry on medium fire untill light brown.
Serve hot with chutney or any available sauce.
Vada
Ingredients
• Maida 2 Cups
• Rice flour 1/4 Cup
• Jeera 1 tsp
• Rai 1 tsp
• Urad dal 1/4 tsp
• Chana dal 1/4 tsp
• Salt to taste
• Oil
Method
• Keep about 2 tblsp Oil. Add rai, jeera, urad dal & chana dal.
• When the above contents are roasted properly add 2 1/2 cups water & salt
• When water starts boiling, add maida & rice flour. Stir well.
• When the mixture forms a lump, remove from fire & cool.
• Knead well & make into Vadas by taking a small ball of the mixture & patting it plat.
• Deep fry the vadas in oil.
You can serve these with tomato sauce.
Vegetarian Kabab
Ingredients
• Soya beans 2 Cup
• Oil
• Salt
• Onion Medium size 1
• Channa dal 1/2 Cup
• Ginger Small size
• Garlic 12 slices
• Black pepper 15
• Red chilli 4
• Cloves 4
• Cinnamon Small size
• Cardamon 1 Black, 3 green
Method
• Wash the soya beans and take all the ingredients in a pressure cooker, add little water, lit the fire and leave it for pressure. Sim and keep for pressure.
• Open the lid and reduce the water. Cool it and grind it in a mixer.
• Heat one-tablespoon oil and add two onions cut in round shape, three green chilies and some green coriander leaves. Add this to the grinned mixture.
• Now make kababs and shallow fry.
• Garnish with lemon.
Vermicelli Vada
Ingredients
• 200 gms Vermicelli
• 200 gms Potatoes
• 20 gms Groundnut powder
• 20 gms Dry coconut powder
• 6-8 Green chillies
• 1 Bunch Cilantro
• 1 Bunch mint leaves
• 1 Bunch curry leaves
• 1/2 tsp Coriander powder
• 1" piece ginger
• 1/2 tsp turmeric powder
• Sufficient oil to deep fry
• Salt to taste
Method
• Boil Vermicelli and potatoes separately, strain and keep aside.
• Chop green chillies, coriander leaves, mint leaves, curry leaves and mix well with mashed potatoes.
• Add turmeric powders, coconut powder, groundnut powder and salt.
• Finally add Vermicelli and mix well.
• Shape them into round vadas and deep fry them till golden brown.
Serve hot with Coconut Chutney.
