Dry Aloo Munchurian
Ingredients:
- 2 Medium size Potatoes peeled and cut into small cubes
- 1 Cup All purpose flour (Maida)
- 2 to 3 tbsp. corn flour
- 4 tbsp. red chilli powder ( 2tbsp for flour and 2 tbsp. for sprinkling over the Manchurian)
- Salt as per taste
- 1 tbsp. chat masala
- Oil for frying
- 2 tbsp. Pepper powder
Method:
- Boil the potatoes in salt water for 5 mins and then drain all the water and keep aside.
- Take a bowl add all purpose flour, corn flour, salt, chat masala, 2 tbsp. red chilli powder, 2 tbsp. hot oil and mix them properly.
- Add water bit by bit to the flour and mix them well so that it should be a thick batter.
- Dip the aloo cubes and fry it in the oil with low flame till they turn to golden brown color.
- Take it out draining the oil and place them on the paper. Sprinkle a bit of chilli powder and pepper powder on it.
- Repeat the same process for the rest.
- Serve it with tomato sauce.
Spicy Aloo Fry
Ingredients:
- 2 Medium size Potatoes
- 4 tbsp. of fine coarse semolina
- 2 tbsp. red chilli powder
- Salt as per taste
- Oil as required
Method:
- Peel the potato skin and cut into thin slices.
- Take a bowl and add semolina, salt and red chilli powder and mix them well
- Take a pan(tava) on heater and apply oil to it
- Now dip the potato slices one by one in the semolina mixture and place them on the tava.
- Apply oil on every slice and allow it to cook till the semolina turns golden brown in color
- Turn over the other side and apply oil
- Take it off and repeat the same process for the rest
- Serve hot as a snack
Stuffed Capsicum
This new year I tried out a snack which was really good to taste. Actually I got this idea from my sister. Ya the stuffed capsicum. For the stuffing I used marinated paneer, onion, potatoes and just cooked in a oven. Try it out its really very tasty.
Ingredients
- 1 Medium size Red bell pepper cut into half and deseed it.
- 1 Medium size yellow bell pepper cut into half and deseed it
- 1 medium size capsicum cut into half and deseed it
- 250 grams paneer cut into big pieces
- Cauliflower cut into florets a cup full
- 2 Onion sliced into big pieces
- 2 potatoes cut into big pieces
- 1 small cup sliced mushroom
- Yoghurt(curd) 4 tbsp
- Tandoori curry paste 2tbsp
- Cheese for garnishing 1 Cup
- 1 Cup yogurt (curd)
- 2 tbsp. tandoori paste
- Salt as per taste
- 4 tbsp. olive oil
Method
- Take 1 cup of yogurt, salt and tandoori paste and mix well.
- Add paneer, onion, cauliflower, potatoes ( half boil), mushrooms to the curd.
- Mix them well and marinate it over night.
- Take the capsicum apply oil to the sides and just keep for 2 to 3 mins in microwave so that it becomes soft.
- Now take a pan on heater add olive oil and fry the marinated vegetables for few mins so that they are half cooked.
- Put the marinated vegetables in the capsicum shells and apply cheese to it and grill it in oven for 6 to 10 mins till all the cheese melts and vegetables are cooked well in the capsicum shells.
- Serve hot
kodubale
Kodubale is one of the Karnataka snack time recipe or sometimes prepared during Diwali as snacks. It is mild spicy and crispy.
Ingredients:
- 2 Cup wheat flour
- 1 Cup rice flour
- 1 Cup dry coconut grated
- 1/2 cup roasted Chana dal
- 4 tbsp. red chilli powder
- 1 tbsp. hing
- 4 tbsp. hot oil
- Oil for frying
- Salt as per taste
Method:
Fry wheat flour in a pan with low flame till it is light brown in color. Allow it to cool. Now grind roasted chana dal, dry coconut, red chilli powder in a mixer.
Mix rice flour and wheat flour, grinded mixture, salt and hot oil . Add water bit by bit and make the dough of puri consistency. Keep it closed for 10 to 15 mins. Now make thin circles from the dough and fry them in the oil with low flame. Once they are done drain the oil and take it out. Repeat the same process for the rest.
Padvalkai Bhaji (snake gourd bhaji)
Everybody likes to have bhaji as snacks or it is commonly prepared during festivals and functions . And snake gourd can be used to prepare bhaji’s. Tasty and spicy try it out.
Ingredients:
- Snake gourd thinly sliced in to circles (8 to 10 pieces)
- 1 Cup gram flour
- 1 tbsp. red chilli powder
- Salt as per taste
- 1/4 tbsp. turmeric powder
- 1 tbsp. fresh coriander leaves chopped
- A pinch of sugar
- 4 to 5 tbsp. hot oil
- 1/2 tbsp. jeera powder
- Oil for frying
Method:
Take gram flour in a bowl and add jeera powder, salt , red chilli powder, turmeric powder,sugar, fresh coriander hot oil and mix well. Add bit by bit water and make a thick batter. Now dip the snake gourd circles in batter and fry them in the oil with low flame.
Once they turn golden brown drain the oil and take it off. Repeat the same process for the rest. Serve hot.
Capsicum Bhaji
Ingredients:
- 1 Medium size capsicum cut into thin circles
- 1 Cup Gram flour (besan)
- 1 tbsp. red chilli powder
- 1/2 tbsp. jeera powder
- Salt as per taste
- Finely chopped coriander and curry leaves 2 tbsp.
- A pinch of turmeric powder
- A pinch of sugar
- 2 to 3 tbsp. of hot oil
- Oil for frying
Method:
Take gram flour in a bowl and add red chilli powder, jeera powder, salt, chopped coriander and curry leaves, turmeric powder, sugar and mix well.
Now keep oil for frying. Once the oil is hot add 2 to 3 tbsp. of hot oil to the flour. Mix well and with the water make a thick batter. Dip the capsicum in the batter and put them in the oil for frying. Fry them with low flame and once they turn golden brown take it off by draining oil. Repeat the same process for the rest.
Serve hot.
Spicy Aloo Fry
Ingredients:
- 1 Cup of potato pieces which should be bit big in size and half boiled
- 2 Tbsp red chilli powder ( if spicy is needed)
- 2 to 3 Tbsp of oil
- Salt as per taste
- 2 to 3 tbsp of fine coarse semolina
- Mustard seeds half a tbsp
Method:
Take a pan on heater. Add oil and once the oil is hot add mustard seeds. Allow it to crackle.
Now add boiled potato pieces. Start stirring it for few mins. Add salt and red chilli powder and mix them well.
Now add fine coarse semolina and stir it for few more mins. Garnish it with coriander leaves.
Serve hot.
Ridge Gourd Pakoda ( Heerekai Bhaji)
Ingredients:
- A small Ridge gourd with the skin peeled off and cut into thin circles (10 pieces)
- 1 Cup of gram flour
- 1/2 Tbsp turmeric powder
- 1 Tbsp red chilli powder
- Finely chopped coriander and curry leaves a small cup
- 1 Tbsp jeera powder
- Salt as per taste
- Oil for frying
- A pinch of hing
- A pinch of sugar
Method:
Keep Oil on the heater for frying on low flame. By the time take gram flour in a bowl and add turmeric powder, red chilli powder, jeera powder, chopped coriander and curry leaves, hing, sugar, salt.
Now add 2 to 3 tbsp of hot oil to it. Mix well. Add water bit by bit and make a thick batter.
Dip the ride gourd pieces in to the batter one by one and put in the oil for frying.
Fry it with low flame till the pakoda’s turns golden brown in color. Repeat the same process for the rest. Serve hot with tomato sauce or coconut chutney,
Mushroom Chilli Pudina Fry
Ingredients:
- 200 Grams Button Mushroom cleaned and sliced long
- 1 Small capsicum sliced into thin strips
- 2 onions finely chopped
- 2 green chillies thinly slice
- 1 Tbsp ginger finely chopped
- 4 Tbsp soya sauce
- 2 Tbsp chilli sauce
- 2 Tbsp pepper powder ( optional)
- 4 Tbsp corn flour
- 1 Tbsp red chilli powder
- 1/2 cup all purpose flour (maida)
- Salt as per taste
- 1 Tbsp chat masala
- 1 cup cleaned pudina (mint leaves)
- 1 Cup coriander leaves
- Oil for frying
Method:
- Take corn flour and maida in a container add salt, red chilli powder and chat masala in it then make a thick batter with the water
- Dip the mushroom pieces in the batter and deep fry it in the oil with medium flame.
- Grind pudina and coriander leaves in to paste and keep aside.
- Now take a pan on heater add 2 to 3 tbsp of oil once hot add ginger then fry it. Add onion fry till golden brown then capsicum and green chillies
- Once capsicum and chillies are fried add soya ,chilli and pudina paste . Now add all the fried mushroom to it and sprinkle the pepper powder , salt if required and mix well.
- Serve hot.
Cabbage Pakoda
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Ingredients:
- Thinly sliced cabbage 2 Cup
- 1 Cup gram flour
- 1/2 Cup rice flour
- 1 Tbsp corn flour
- 1 Tbsp jeera powder
- 1/2 Tbsp turmeric powder
- Finely chopped coriander leaves and curry leaves
- Salt as per taste
- Oil for frying
- 1 Tbsp Red powder
Method:
Keep oil for heating. Take gram flour in a bowl. Add to it rice flour , corn flour, turmeric powder, salt, jeera powder, red chilli powder, coriander and curry leaves to it. Add 2 tbsp of hot oil to the flour. Mix well and add water to it bit by bit till it makes a proper consistency almost thick batter. Add the sliced cabbage in to the batter.
Now once the oil is hot drop the cabbage batter in the oil and fry it deeply on low flame. Once the pakoda turns golden brown take it off. Serve hot with tomato sauce.
Bhel Puri
Bhel Puri is a famous road side snacks. It is a very tasty snacks and very easy to prepare. It is a combination of puffed rice, sev and few vegetables.
Ingredients:
How to make masala puffed rice:
- 250 grams puffed rice
- 3 tbsp of oil
- 1/2 Tbsp mustard seeds and turmeric powder
- 2 green chillies finely chopped / or 1 tbsp red chilli powder
- 1 Tbsp menthi hittu (optional)
- Salt as per taste
- 1 Tbsp sugar
- 1 Small cup peanuts
For bhel puri:
- 2 Medium size onions finely cut
- 2 Medium size tomatoes finely chopped
- Fresh coriander to garnish
- 1 Cup Sev to garnish
- Masala Tamarind water as required
- 1 Tbsp Jeera and coriander powder
How to make masala tamarind water:
- 2 Inch size tamarind
- Jaggery small pieces
- 1 Tbsp red chilli powder
- 1 Cup water
- Salt as per taste
Method:
How to make masala puffed rice:
Take a container on heater. Add oil. Once hot add mustard seeds and allow it to crackle. Now add turmeric powder and peanuts and fry till the peanut colour turns brown. Add green chillies and fry it. Turn of the heater. Add salt, sugar and menthi hittu and mix well. Once it is cold mix the puffed rice.
How to make masala tamarind water:
Take tamarind in a bowl. Add water, salt, red chilli powder and jaggery and mix well till the jaggery dissolves.
How to proceed:
Take a masala puffed rice in a container. Add chopped onion, tomatoes, sev, tamarind water( around 4 to 5 tbsp), jeera and coriander powder. Mix well. Garnish it with fresh coriander leaves. Bhel Puri is ready.
Bread Bonda
Bread Bonda is one of the south Indian snacks. Here the breads are stuffed with the dry aloo curry and deep fried in the oil. But this time I tried it out in a different way. We are all very health conscious and eating fried things with too much of oil is not good. So just try this bread bonda with very less oil.
Ingredients:
For stuffing:
- 3 to 4 Medium size potatoes
- 1 Medium size onion finely chopped
- 2 Green chillies finely chopped
- Fresh coriander leaves
- 1 Tbsp lemon juice
- Salt as per taste
- Oil 2 tbsp
- 1/4 Tbsp Mustard seeds and turmeric powder
- 1/4 Tbsp Sugar
For Bonda:
- Bread slice 1/2 pound
- Oil as required
Method:
Stuffing:
Boil the potatoes and peel of the skin and keep aside. Now take a pan on heater add oil once hot add mustard seeds. Allow it to crackle.Add turmeric powder and add green chillies and fry it.Add onions and fry it till golden brown. Now add salt and bit sugar and mix it well. Mash the potatoes and mix it well. Also add lemon juice mix well and garnish it with fresh coriander leaves.
How to proceed:
Take a bread slice take off the edges. Sprinkle water to it and make it bit wet. Now take the stuffing and make a small ball of lemon size and keep it in the centre and fold the edges and make a circular shape. Repeat the same process for the rest of the slices.
Now take a Paddu Tava ( non stick) on heater add oil to it and heat it. Once the tava is hot keep medium flame and keep the stuffed breads in the holes and drop a tbsp of oil to every stuffed breads. Turn them over and cook the other side and also the sides of it till they are golden brown. Serve hot with tomato sauce. This bread bondas are really made with less oil.
Veg Burger
Ingredients:
- Burger buns
- 2 Tbsp of butter
- Tomato ketchup
For stuffing:
- 2 Medium size potatoes
- 4 to 5 beans finely chopped
- 2 Carrots finely chopped
- Oil
- 2 slice of bread with the sides taken off
- Salt as per taste
- 1 Tbsp red chilli powder
- 1 Tbsp garam masala
- 1 Tbsp lemon juice
For Salad
- 1 Medium size tomato cut into circular shape
- 1 Medium size onion cut into circular shape
- 1 Small size cucumber cut into circular shape
For stuffing:
Pressure cook the potatoes, beans and carrot. Drain all the water and smash the potatoes and add salt and red chilli powder, garam masala and lemon juice to the boiled vegetable. Mix them well. Now take the bread slices and peel off its sides and make it wet by sprinkling water to it. Place the vegetable stuffing on one slice and close it with other one make a circular shape and press it like a cutlet shape. Cook it on tava with the oil. Once it is brown in colour take it off and keep aside.
Now take the burger buns and cut into half horizontally . Apply butter to the lower half and fry it on tava and apply tomato ketchup. Place the stuffing and place the salads over it as required. Again put some more tomato ketchup and place the other part of burger bun . (Even we can grill the buns after stuffing it but skip the step of frying it with butter on tava). For salad we can use lettuce if available.
Masala Vada
Masala vada’s are from south Indian cuisine. They are crispy from outside and soft inside. It is commonly prepared in lunch as sides, sometimes as a snacks. It tastes good with the coconut chutney.
Ingredients:
- 2 Cups Chana Dal
- 2 Green chillies chopped
- 1 Inch ginger finely chopped
- 1 Small cup fresh coriander chopped
- 1 Small cup fresh dill leaves finely chopped
- 1 Small onion finely chopped
- Salt as per taste
- Oil to fry
- 1 Tbsp Jeera
Method:
Soak the chana dal in water overnight. Now drain all the water and put them in the jar. Also add ginger, green chilli, coriander leaves, jeera and grind it bit rough not to smooth. Now add chopped dill leaves , chopped onion, salt and mix well. Keep oil in the vessel on heater for frying. Once the oil is hot keep it for medium flame. Now take a bit of grinded paste to a size of a lemon. Press it and make a circle shape and drop it in the oil for frying. Fry it in the oil till golden brown on low flame . Repeat the same process for the rest. Server hot with coconut chutney.
Dahi Vada
Dahi Vada is an Indian snack or chat prepared by soaking vada’s in a thick curd (yogurt). During summer we feel to eat cold things and this can be prepared during summer days. The vada’s are prepared from urad dal and the curd should be slightly spicy where we need to soak the vadas. I usually prepare dahi vada as one of the dish during lunch or dinner.
Ingredients for Dahi
- 1 Litre of thick curd (yogurt)
- 2 Green chillies
- 1 Inch ginger
- 2 Tbsp coriander leaves chopped
- 2 Tbsp grated coconut
- Salt as per taste
Method
Take the curd and blend it and pour in a large bowl. Grind the coconut, green chillies, coriander and ginger into paste and add to the curd . Also add salt to it and mix well and keep aside.
Ingredients For Vada:
- 1 Cup Urad Dal
- 2 Green chillies
- 1 inch ginger
- 2 tbsp chopped coriander leaves
- A small cup grated coconut
- Salt as per taste
- Oil for frying
Method to make Vada’s:
Soak the urad dal in water for 2 to 3 hours. Clean it and grind it in to paste. The paste should be thick. Add salt. Now grind the green chillies, ginger, coconut and coriander leaves in to paste and add to the batter.Now take oil in a pan for frying. Once the oil is hot dip the small balls of batter in the oil and fry it on medium flame. Fry it till golden brown. Take vadas out and drop them in the dahi (curd). Most of the times vadas are first dipped in water for a min squeezed and then dropped in curds. Any of the method can be adopted. I usually drop directly in the curd. Repeat the same process for the rest. We can refrigerate it and can be consumed cold dahi vadas.
Paneer Manchurian
Paneer Manchurian is a Indian Chinese cuisine. It is a best enjoyed good starter or a side dish. It is as similar as Gobi or mushroom Manchurian. Easy to prepare.
Preparation time: 15 mins
Cooking time: 20 mins
Servings 2 people
Ingredients:
- 1 Cup Paneer cut into small cubes
- 1 Small capsicum sliced into thin strips
- 2 onions finely chopped
- 3 to 4 garlic cloves finely chopped
- 1 Tbsp ginger finely chopped
- 4 Tbsp soya sauce
- 2 Tbsp chilli sauce
- 4 Tbsp tomato sauce
- 2 Tbsp pepper powder
- 4 Tbsp corn flour
- 1 Tbsp red chilli powder
- 1/2 cup all purpose flour (maida)
- Salt as per taste
- 1 Tbsp chat masala
- Oil for frying
Method:
Take corn flour and maida in a container add salt, red chilli powder and chat masala in it then make a thick batter with the water.Dip the paneer cubes in the batter and deep fry it in the oil with medium flame.Now take a pan on heater add 2 to 3 tbsp of oil once hot add garlic and ginger then fry it. Add onion fry till golden brown then capsicum.Once capsicum is fried add soya ,chilli and tomato sauces to it. Now add all the fried paneer to it and sprinkle the pepper powder and mix well.Serve hot.
Masala Sweet Corn
Sweet corn Masala is one of the famous street snack in South India. In each and every Mall we find the sweet corn masala stall outside. I do watch so much of rush for this snack. Hey there is no much effort needed to do this. Its simple and quick snack we can make any time. Usually kids favourite snacks.
Ingredients:
- Fresh sweet corn kernels 1 cup
- 1 Tbsp butter
- 1/2 Tbsp chat masala
- Salt as per taste
- A pinch of pepper powder
Method:
Making masala sweet corn is just a simple task. The fresh corn what we get will not be so hard so no need to boil it. Just take container on heater add butter and once the butter starts melting add corn fry it till we get nice aroma. Add salt, chat masala, pepper powder and mix well. Serve when hot. It will be really tasty..
Khanda Bhaji (Onion Pakoda)
When it is raining outside who does not like to have fried items with a cup of tea or coffee? Everyone likes it. Khanda bhaji is also one among them.It is one of the popular snacks in Maharashtra. Khanda means onion. The onions are finely sliced mixed with gram flour and fried deeply in the oil.They are crispy and spicy and easy and quick snack recipe that can be done any time.
Preparation time: 10 mins
Cooking time: 15 mins
Ingredients:
- 2 Big size onions finely sliced
- Salt as per taste
- 2 Tbsp red chilli powder
- 1/2 Tbsp jeera and coriander seeds powder
- Gram flour 1 cup
- 1/2 Tbsp turmeric powder
- Oil for frying
- Fresh curry and coriander leaves chopped. 1Tbsp
Method:
- Take a thinly sliced onions in a bowl add salt turmeric powder, jeera n coriander powder, red chilli powder mix them well.
- Add gram flour to it and 2 tbsp of hot oil and bit by bit add water and mix well.
- The batter should be thick and now deep fry them in the oil with medium flame.
- Once they are golden brown take it off.
- Serve hot with sauce.
Pani Puri
Pani puri also known as golgappa is a popular street snack in India especially in Mumbai. It is also known as Gup chup.
I just did at home which feels me more hygienic than eating road side ans also tastes good.
Ingredients:
For Puri
- 1 Cup semolina (fine coarse)
- 4 Tbsp all purpose flour (maida)
- 1 Tbsp gram flour
- 1/4 Tbsp baking soda
- Salt a pinch
- oil 2 tbsp
- Oil for deep fry
- 1 Onion finely chopped
For Pani
- 2 Tbsp Jaljeera powder (ready made mix )
- 1 Cup tamarind water
- Salt as per taste
- 1 Tbsp fresh coriander leaves chopped
For Stuffing
- 2 Medium size a Aloo boiled
- 1 Tbsp red chilli powder
- 1 Small cup peas
- Salt as per taste
- Fresh coriander leaves chopped
Method:
For Puri
- Take maida, semolina ,gram flour,salt and oil in a bowl add water bit by bit and make a dough similar puri dough consistency. Keep it closed with wet muslin cloth for about 30 mins. By the time the Pani and stuffing can be prepared.
- Take a small dough ball make a circle of about 15 cms diameter.Now with any small circular lid press over that to make equal size small puri’s
- Fry them in the oil with medium flame till golden brown. While frying the puri should be pressed in the centre so that it should puff
For Pani
- Take Jaljeera powder, tamarind water, salt and normal water a cup mix them well and add fresh coriander leaves
For stuffing
- Take the boiled potatoes with the skin peeled off and smash them to the paste. Add fresh peas,salt, red chilli powder and mix them well. Garnish it with coriander leaves
How To serve
Take puri make a hole in the centre add stuffing, then add chopped onion and put 2 to 3 tbsp of Pani and serve it
Crispy And Spicy Shankarpali
Here is the crispy and spicy Shankarpali dish prepared during diwali.
Ingredients:
- 1 cup all purpose flour (maida)
- 2 Tbsp red chilli powder
- 1 Tbsp jeera powder
- A pinch of turmeric powder
- 1 small cup grated coconut
- 2 Tbsp hot oil needed during dough preparation
- Salt as per taste
- Oil for frying
Method:
- Take all purpose flour in a bowl add salt, red chilli powder,grated coconut, jeera powder, turmeric powder and hot oil mix well. Now with the water make the dough similar to chapati dough
- Now take a dough ball and make a circle of 15 cms diameter.
- Now with the knife cut into diamond shapes and fry it in the oil with medium flame.
- Repeat the same process for the rest.
Mushroom Manchurian
Preparation time: 15 mins
Cooking time: 20 mins
Servings 2 people
Ingredients:
- 200 Grams Button Mushroom cleaned and sliced long
- 1 Small capsicum sliced into thin strips
- 2 onions finely chopped
- 3 to 4 garlic cloves finely chopped
- 1 Tbsp ginger finely chopped
- 4 Tbsp soya sauce
- 2 Tbsp chilli sauce
- 4 Tbsp tomato sauce
- 2 Tbsp pepper powder ( optional)
- 4 Tbsp corn flour
- 1 Tbsp red chilli powder
- 1/2 cup all purpose flour (maida)
- Salt as per taste
- 1 Tbsp chat masala
- Oil for frying
Method:
- Take corn flour and maida in a container add salt, red chilli powder and chat masala in it then make a thick batter with the water
- Dip the mushroom pieces in the batter and deep fry it in the oil with medium flame.
- Now take a pan on heater add 2 to 3 tbsp of oil once hot add garlic and ginger then fry it. Add onion fry till golden brown then capsicum.
- Once capsicum is fried add soya ,chilli and tomato sauces to it. Now add all the fried mushroom to it and sprinkle the pepper powder and mix well.
- Serve hot.
Soya Chunk Muchurian
Preparation time: 10 mins
Cooking time: 20 mins
Serves for 2 people
Ingredients:
- 1 Cup Soya Chunks
- 1 Onion finely chopped
- 2 Garlic cloves finely chopped
- Oil for frying
- 50 grams tomato ketchup
For the batter
- 3 Tbsp all purpose flour (maida)
- 3 Tbsp corn flour
- 1 tbsp red chilli powder
- Salt as per taste
- 1/2 Tbsp chat masala
Method:
For the batter
- Take maida and corn flour in a bowl add salt,red chilli powder and chat masala mix well
- Add water to it bit by bit and mix well so that there should not be any lumps formed (batter should not too thin)
For the soya chunks
- Boil the soya chunks in water for 5 mins and then drain all the water
- Now take the chunks and dip in the batter and then deep fry it in the oil on medium flame
- Repeat the process for all the chunks
- Now take a separate pan add oil
- Once it is hot add garlic fry it and then onion fry it till golden brown
- Now add the fried soya chunks to it
- Add tomato ketchup to it and mix well
- Serve hot
Instant Chakkali
Chakkali (Diwali Recipe)
Preparation Time: 15 mins
Cooking Time : 20 mins
Ingredients
- 2 cups Rice Flour
- 1/2 Cup roasted chana dal powder ( phutani powder)
- 2 Tbsp red chilli Powder
- Pinch of turmeric powder
- 1 Tbsp jeera powder
- 1 Tbsp Celery seeds (ajvan) powder
- Salt as per taste
- Oil for deep frying
Method:
- Take rice flour and phutani powder in a bowl and add red chilli powder, jeera powder, ajvan powder, turmeric powder and salt
- Mix well all these and add 1 cup of hot water and 4 tbsp hot oil
- Add cold water bit by bit and make a dough and the dough consistency should be harder than chapati dough
- Now take a small dough ball and insert it in a Chakkali maker and press it by making 2 to 3 circles
- Now deep fry it in the oil with medium flame
- Repeat the same process
Cheese Veg spring rolls
Preparation time: 15 mins
Cooking time : 15 mins
Pieces :10
Ingredients
For the pancakes upto 5 in number
- 1/2 small cup plain flour (maida)
- 1/2 small cup cornflour
- 3/4 small cup milk
- 2 tsp melted butter
- a pinch salt
For the stuffing
- 1 small red bell pepper finely chopped
- 1 small yellow bell pepper finely chopped
- A cup of broccoli florets finely chopped
- 2 Tbsp of oil
- 1 Tbsp of red chilli powder
- Salt as per taste
- 2 Garlic finely chopped
- A cup of cheddar cheese grated
Other ingredients
- 3 tbsp plain flour (maida) dissolved in 1/4 cup water
- Oil for deep-frying
Method
- Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well till no lumps no remains
- Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 100 mm. (5”) diameter thin circle.
- When the sides begin to peel off, turn the pancake and cook on the other side for 25 seconds.
- Repeat with the remaining batter to make 4 more pancakes.
Stuffing
- Heat the pan on the heater and add oil
- Once the oil is hot add garlic and fry it
- Add the pepper and broccoli and cook till they are done
- Add salt, red chilli powder and fry it
- Add cheese and cook till it melts
Spring rolls
- Place the pancakes on a plate and place the stuffing in the centre
- Apply the flour paste around the pancakes
- Now fold the sides and top portion tightly and make a roll
- Now deep fry the rolls in the oil
- Repeat the same method for other pancakes
- Cut into halves the rolls
- Serve hot with red sauce
French Fries
Ingredient
- 4 Large size Potatoes peel the skin and cut in to long strips
- Salt 2 tbsp
- Oil to fry
Method
- Half boil the potatoes in the salt water
- Drain all the water and cool it
- Once cooled fry it in the oil with medium flame
- Sprinkle with red chilli powder (optional)
- Serve hot with red sauce and white sauce
BBQ
Ingredients
- 1 Medium size Red bell pepper cut in to big pieces
- 1 Medium size yellow bell pepper cut in to big pieces
- 1 medium size capsicum cut in to big pieces
- 250 grams paneer cut into big pieces
- Cauliflower cut into florets a cup full
- 2 Onion sliced into big pieces
- 10 Garlic cloves
- 2 potatoes cut into big pieces
- Yoghurt(curd) 4 tbsp
- Tandoori curry paste 2tbsp
Method
- Take all the vegetables in a container and add tandoori curry paste and yoghurt
- Mix them well and marinate it over night
- Take the BBQ sticks and fix these vegetables and cook it on BBQ charcoal
- Serve hot
Mumbai style Pav Bhaji
Ingredients
- 4 Potatoes,boiled and mashed
- 4 Tomatoes,chopped
- 2 medium size onions,chopped
- 1 Medium green capsicum,chopped
- 1/4 Small cauliflower,grated
- 1/4 Cup green peas
- 1 Tbsp ginger,chopped
- Garlic 5 to 6 cloves
- Oil 4 tbsp
- Green chillies,chopped 2 to 3 chopped
- Pav bhaji masala 2 tbsp
- Salt as per taste
- Butter 3 tbsp
- Pav 8
- Coriander leaves chopped 1/2 cup
- Lemon 2
Method
- Boil green peas in salted water till soft, drain, mash lightly and set aside.
- Grind ginger and garlic to a fine paste.
- Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown.
- Add green chillies and ginger-garlic paste.
- Stir-fry for half a minute.
- Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
- Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water.
- Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
- Add Pavbhaji Masala, salt and remaining tomatoes.
- Cook on medium heat for two minutes, stirring continuously.
- Heat half of the butter in a thick-bottomed pan or a tawa.
- Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
- Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon
Mysore Bonda
Ingredient
- All purpose flour ( Maida) 1 cup
- Rice flour 1/4 cup
- Yoghurt(curd) 1 cup
- Water 1 cup
- Oil to fry
- Salt as per taste
- Green chilli 3
- Ginger chopped 1 tbsp
- Cumin seeds 1 tbsp
- Cooking soda 1/2 tbsp
- Hing 1/2 tbsp
- Coriander chopped 1 tbsp
- Coconut pieces 2 tbsp
- Mix curd and water keep it a side.
- Take a bowl add all purpose flour,rice flour,salt,soda mix well then add buttermilk make it into a vada batter consistancy.
- Now add cumin seeds,coconut pices finely chopped, green chillis chopped mix well keep a side for 1 hr.
- Heat oil to fry, make into small round bondas and put in to the oil, cook in a very slow flame.
- Remove once it is golden brown colour.
- Serve it with coconut chutney
Gobi Manchurian
Ingredients
- 1 medium Gobhi (Cauliflower)
- 3/4 cup Flour (Maida)
- 1 tbsp Corn Flour
- Salt to taste
- 1 Chopped green chili
- 11/2 tbsp Garlic Paste
- 11/2 tbsp Ginger Paste
- 1 cup finely Chopped Onions
- Finely Chopped Coriander Leaves
- 2 tbsp Soya Sauce
- 2-3 tbsp Tomato Ketchup
- 2 tbsp Oil
Method
- Make a paste of maida, corn flour and salt using water.
- Take a tsp. of ginger and garlic paste, add it to the paste.
- Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
- Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
- Now mix soya sauce and tomato sauce to it.
- Add fried Gobi kept aside and mix well. Garnish it with coriander leaves.
- Serve the gobi manchurian hot.
Paakashala 