Ingredients
Fresh yellow corn boiled-1cup
Potatoes boiled and mashed well-2
Bread slices-3onions finely sliced-2 tblspnGaram masala powder-1/2 tspfresh ginger-garlic-green chilly paste-2 tsp coriander leaves-2tsps finely chopped
salt to taste oil for fry Method
Mix all the ingredients except oil.Knead well to form stiff dough.Make 8 balls and gently flatten with palm.keep about 1/2 inch thick.Heat a tawa.Apply oil lightly.Place all cutlets if possible.Keep rgularly turning and cookin till it browns lightly on both sides.
Ingredients
Papad (large) 4 nos. Cumin seed 1/2 tsp. Red chili whole 3 nos.
Curd 75 gm.
Tomato paste 30 gm.
Garlic paste 2 tbsp. Coriander powder 1 tsp.
Red chili powder 1 tbsp.
Salt to taste To tasteOil 2 tbsp.
Coriander leaves 20 gm.Amchur 1/2 tsp. Method
Fry papad and keep aside (can be soaked). Heat oil in a handi, add cumin seed and red chilli whole.Add garlic paste and cook. Mix all spices in curd and tomato paste and add to the handi and fry. When masala is cooked and oil separates, add water and cook on low fire for 10-15 min. Add papad and simmer for another 4-5 min. Garnish with coriander leaves.
Ingredients
4 medium-sized potatoes,
boiled and mashed
4 carrots, finely chopped and boiled
150 gms French beans,
finely chopped and boiled
150 gms green peas, boiled
1/4 tsp turmeric powder
1/2 tsp dry mango powder (amchur)
3/4 tsp red chilli powder
2 tbsp coriander leaves, chopped
2 tbsp plain flour
150 gms breadcrumbs
Salt, to taste
Oil for frying
Method
In a bowl, mash potatoes and peas, mixing them with the vegetables. Add salt, corainder leaves and chilli, turmeric and amchur powders. Mix well. Shape into flat-oval patties. Roll on breadcrumbs and shallow-fry in hot oil till golden brown. Serve hot.
Ingredients
1 cup gram flour
1/2 cups sugar 1 cup water
1/4 tsp. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter
Method
Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.Remove scum and boil liquid till the syrup is sticky between the fingers.Keep aide, but keep warm for use.Make batter with gram flour, which should not be too thin.The batter should evenly coat the back of a spoon when dipped in it.Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.Pour back remaining batter and wipe spoon.Stir the boondis in the ghee gently and fry till crisp but not brown.Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.Spread on a wide plate, add cardamom powder, almonds and mix gently.Cool completely and loosen the boondi with finger till each droplet separates.Store in airtight container.
Ingredients
4 small bunches of green onions (onion bulbs with the leaves on) 3 eggs
1 teaspoon chilli powder
1/2 teaspoon Turmeric powder Salt Oil Method
Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely. Keep aside Chop the leaves finely.Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. Add the chopped leaves and mix well. Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft.
After the leaves get cooked thoroughly , add chilli powder and turmeric powder. Mix well. Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Add salt to taste . Serve piping hot.
Ingredients :
Cashewnuts, Walnuts, Almonds
and Pistachios - 100gms. each
Milk - 1 glass Sugar - 300 gms. Khoya - 400 gms.
Black raisins - 50 gms.
Ghee or oil - 1 cup Cardamoms - 2
Method :
Heat the ghee and fry the khoya stirring all the time till it turns a light brown. Keep aside. the milk and add the sugar. Stir till the sugar dissolves. Remove from heat and mix well with the khoya. Add the dryfruits , raisins and cardamom . and mix well. Spoon the mixture into a greased plate and smoothen with a flat spoon. Cut into diamond shaped pieces and garnish with almonds and pistachios.
Ingredients
3 large potatoes 1 capsicum 1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk 1red chilli crushed 2 tsp butter
1 tbsp. plain flour
Method potatoes will turn out best if boiled and refrigerated overnight before using. not peel potatoes. Slice into thin rounds or grate coarsely.
capsicum and slice into thin rounds a thick nonstick pan about 5" diameter. mix cheese, milk, crumbs, flour and chilli. mixture feels thin, add some more bread crumbs. salt to taste.
Apply 1 tsp. on bottom of pan. potatoes to cover the pan. Top with capsicum. the mixture all over evenly. Level to cover all the potatoes. fresh ground pepper, salt and simmer on low till bottom is golden brown.
over very carefully with a wide sharp spatula, and roast the other side. in the remaining butter around the edges to seep down. other side become golden brown too. on serving plate and make sections with a knife. hot and crisp.
Ingredients :
Potatoes - 6 big nos.
Carrots - 3 cups (sliced)
Onions - 3 nos. (sliced finely)
Garlic - 1 cloves (crushed)
Ginger - 1 inch piece (chopped)
Cinnamon pwd, Cloves pwd,
turmeric pwd. - 1 tsp. each
Tomatoes - 2 nos. (pureed)
Chilli pwd. - 1/4 tsp.
Salt and Black pepper
Flour for coating,
Oil for deep frying
For Garnishing - 4 tbsp. thick cream
and chopped fresh corriander leaves.
Method :
Cook the potatoes and carrots and mash them up. Mix salt and pepper to taste. Reserve the vegetable stock. Form the mixture into small balls, coat with flour and deep fry in hot oil till golden brown. Keep it aside. Fry onions in oil till golden brown. Add ginger, garlic, cloves, cinnamon, turmeric and a little water. Cook for 2 mins. Add the tomato puree and simmer till it forms a thick sauce. Then add the stock, pepper, salt and chilli pwd and bring to boil. Place the cooked koftas in the sauce and simmer for some time. Add the cream just before serving and garnish with corriander leaves.
Ingredients:
Vermicilli 1 cup Yougurt 1 cup
Red chillies 8 Ginger a small piece
grated Garlic 2-4 flakes finely chopped Cloves 4
Salt 1/2 t.spoon Onions chopped Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil for frying
Method
Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soakedvermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil.
Ingredients: Rava - 3 Cups,
Rice Flour - 1 Cup,
Curd : 1 Cup,
Cashew Bits,
Green Chilly 3pcs, Salt to suit taste,
Oil for frying. Method: Mix roasted Rava, Rice flour, Curd, salt , Cashews and Green Chillies to get a semi solid batter.
Take small balls and deep fry it in Oil. If needed, coconut shreddings can be added to the batter. Remove from the frying pan after the balls become golden in colour. Serve it with Coconut Chutney
Ingredients:
Whole meal flour 250 gms.
Mint leaves 1 cup
Oil 3 tbsp.
Salt As per taste
Method:
Sieve flour.Dry mint leaves on a hot griddle and then powder. Mix flour, salt and mint powder, add water to make a semi hard dough.
Knead well, cover and keep aside for 10 minutes.
Divide into 8 equal portions, Roll out each portion with a rolling pin to approximately six inch diameter.
Cook rolled portion (paratha) on a Tawa (griddle plate), on moderate heat for 3 minutes. Turn it and smear half a tablespoon of oil on paratha. Repeat the same on the other side.Cook on low heat till golden brown. Serve hot with Dal Pakhtooni or curry
