MIX VEGITABLE PAKORA

INGREDIENTS REQUIRED:

1 cup Chickpea Flour (Besan)
2 tsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1 -2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 leaves Spinach sliced
1 1/2 cup Sliced Onion


How to make vegetable pakora:

   *Boil the potato until just tender, peel and chop finely.
   *Finely chop cauliflower and onion. Shred the cabbage and spinach.
   *Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
   *Let batter rest 1/2 hour in a warm place
   *Add the vegetables and mix in evenly.
   *Deep fry in oil that is heated to 375°.
   *Drain pakoda on paper towels and serve immediately.
   *Serve vegetable pakora with coriander or mint chutney or tomato ketchup

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SAMOSA

INGREDIENTS REQUIRED:

For Cover:

1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)

For Stuffing:

3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

   *Mix all the ingredients (salt, oil, ajwain) except water.
   *Add a little water at a time.
   *Pat and knead well for several times into a soft pliable dough.
   *Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

   *In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
   *Add green peas, cashews and raisins and mix well.
   *Add coriander and keep aside.

To Proceed :

   *Make small rolls of dough and roll it into a 4"-5" diameter circle.
   *Cut it into two parts like semi-circle.
   *Now take one semi circle and fold it like a cone. Use water while doing so.
   *Place a spoon of filling in the cone and seal the third side using a drop of water.
   *Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
   *Serve samosa hot with hari chutney, tamarind chutney.

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PAO BHAJI

INGREDIENTS REQUIRED:

12 Pav buns
2 Onions
3 tsp Dhania Powder
5 Tomatoes
2 tsp Jeera Powder
3 Potatoes
2 tsp Chilli powder
1 cup Peas
4 tsp Pav Bhajji masala
1/2 cup Carrot
Salt to taste
1/2 cup Beans
1/2 cup Coriander for garnish
1/2 cup Cabbage
2 tsp Lemon Juice
1/2 cup Capsicum
1 cup Cauliflower
1' piece Ginger
Garlic optional
2 Green chillies finely chopped


Preparation:

   *Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top.
   *Steam all the other vegetables seperately & add them to the onion mixture.
   *Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely.
   *When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.
For the pavs:
   *Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-heated frying pan.When they get golden brown from the inside take them off.
   *Serve hot with bhajji.

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PANEER TIKKA

INGREDIENTS REQUIRED:

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves

To Marinade:

1/2 cup Curd  (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make indian paneer tikka recipe :

   *Cut Paneer into long 1/2" thick cubes.
   *Cut all vegetables into cubes.
   *Mix all ingredients for marinade and keep aside.
   *Add the left marinade to the vegetables.
   *Brush the marinade to the paneer and refrigerate it for 3 hours.
   *Heat oil in a kadhai and fry marinated paneer till fully done.
   *Also fry other vegetables.
   *In a plate arrange fried vegetables and then paneer.
   *Garnish with coriander and lemon slices
   *Serve tandoori paneer tikka hot with hari chutney.

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PAKORA PANEER DA

INGREDIENTS REQUIRED:


250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water

How To Make Paneer Pakora:

   *Mix first set of ingredients well.
   *Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
   *Let batter rest 1/2 hour in a warm place
   *Cut the paneer into thick cubes.
   *Sprinkle little salt, chili powder on the cubes
   *Deep fry in oil that is heated to 375°.
   *Drain on paper towels and serve immediately.
   *Serve the paneer pakora with coriander or mint chutney

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DAHI SEV PURI

INGREDIENTS REQUIRED:

10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)

How to make sev puri:

   *Arrange the puris on a plate make a hole in each puri in the centre.
   *Fill with a few chopped boiled potato cubes.
   *Add about 1/4 tsp of tamarind and green chutneys in each.
   *Sprinkle cumin powder, salt, red chilli powder.
   *Sprinkle finely chopped onions.
   *Then generously sprinkle sev all over the puris.
   *Garnish with finely chopped coriander.
      Serve fresh..

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MASALA DOSA

INGREDIENTS REQUIRED:

Dosa shell:

1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil

Masala Filling:

2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:

Dosa shell:

   *Separately soak rice and urad dal at least 6 hour or overnight in water.
   *Grind to paste.
   *Mix together, add salt with water to make batter.
   *Leave in room temperature overnight.
   *Mix onion and chilies to the thin batter.
   *Heat pan or griddle with little ghee or oil.
   *Spread the mix on pan in circular motion to make thin Dosa.
   *Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

   *Heat oil. Add mustard seed, peas, onions and spice.
   *Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
   *Add potatoes and mix and cook some more Serve
   *Add filling inside Dosa and roll. Serve hot with Chutney.

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KHAMAN DHOKLA

INGREDIENTS REQUIRED:

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil

For Tampering:

Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:

   *In a bowl add gram flour (besan), Curd and water.
   *Mix well and make a smooth batter. The batter should be of thick consistency.
   *Add salt and set aside for 4 hours covered with a lid.
   *Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
   *Keep the steamer or cooker ready on gas.
   *Grease a baking dish (it should fit in the steamer or cooker).
   *Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well.
   *Add this to the batter and mix well.
   *Pour the batter into the greased pan and steam for 10-12 minutes or till done.
   *Cool for sometime and cut into big cubes.
   *Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
   *Garnish the besan dhokla with coriander and slited green chilies.
   *Serve with hari chutney.

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DAHI VADA CHAT

INGREDIENTS REQUIRED:

For Wada:

1 Cup Urad daal
Salt to taste
Oil to fry

For Dahi :

1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste

Preparation:

For Bada :

   *Clean, wash and soak the daal overnight.
   *Grind it into smooth paste.
   *Add salt to taste.
   *Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
   *Take the hot vadas and put in cold water for 2-3 minutes.
   *Now Take them out of water and squeeze the water and keep aside.

For Dahi :

   *Blend the curd (yogurt) and little water until it is smooth.
   *Keep in refrigerator for an hour to get chilled.
   *Add salt, red chili powder and cumin powder.

Serving :

   *In a deep dish arrange wada and pour dahi over them.
   *Now add imli (tamarind) chutney and green chutney.
   *Garnish with coriander.
   *Serve the dahi vadas chilled.

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DAL KACHORI

INGREDIENTS REQUIRED:

3/4th cup skinless dried black beans (urad)
4 cups Flour (atta)
1 green chili chopped
1/2tsp Salt
Oil for deep frying
1tbsp anise seeds (Saunf)
1tsp coriander seeds
1tsp white cumin seeds
1/2tsp red chili powder
1/4th tsp asafoetida powder


Preparation:

   *Soak the beans in water overnight then rinse and drain.
   *Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.
   *Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
   *Divide the dough into 16, using wet hands, and smear each portion with a little oil.
   *Flatten and roll out into 2inch round.
   *Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
   *Flatten and roll into a 3-4 inch round.
   *Heat plenty of oil in a deep frying pan or a kadhai.
   *Now lift the rolled kachori and carefully slip it into the hot oil.
   *Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
   *This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with chutney.

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PUNJABI CHOLEY(CHANA) BHATURE

INGREDIENTS REQUIRED:

Bhature

2 cups All purpose flour (Maida)
1 pouch Yeast
1 cup Yogurt
2 tbsp Vegetable Oil
Salt to taste

Choley

1 small can Garbanzo beans
1/2 tsp Ginger paste
1/2 tsp Garlic powder
1 tsp Cumin seeds
2 tbsp Oil
2 tbsp Cilantro
6-7 Mint leaves
1/2 tsp Turmeric Powder
1/2 tsp Chilly Powder
2-3 Bay Leaves
2-3 Cloves
1/2 tsp Garam Masala
1 Medium-sized finely chopped onion
1 Big tomato
1 1/2 cup Water
Salt to taste

How to make chhole bhature :

Bhature

   *Take yeast and soak in lukewarm water for 5-10 minutes
   *Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
   *Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.

Chole

   *Take 2 tablespoons of oil in a pressue cooker and heat it.
   *Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
   *Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
   *Now add the rest of ingredients including water except the cilantro and mint leaves.
   *Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
  *Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

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GOL GAPPA(PANI PURI)

INGREDIENTS REQUIRED:

To make puri:

1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
1/2 tsp Salt
Oil to deep fry

To make pani:

1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder

2 tblsp un-roasted Cumin Seed (Jeera) 

1/2 cup Coriander Leaves
3 Green Chilly (Hari Mirch)
1 cup Mint Leaves (Pudina Leaves)
1 tblsp Black Salt (kala namak )
1 tblsp Boondi
2 tblsp crushed Jaggary (Gur)

To make stuffing:

2 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste
Green chutney
Red Tamarind Chutney

How to make pani puri:

To Make Puri:

   *Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.
   *Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
   *Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.

Points to remember before frying:

   *Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot. 
   *Also the oil should not be smoking hot or the puris will get burnt and dark.
   *Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
   *While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
   *Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
   *Let them cool. Later store in an airtight container.

To Make Pani:

   *Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.
   *Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.
   *Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.

   To Make The Stuffing :

   *In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.

To Serve:

   *Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.

Enjoy homemade pani puri or golgappa or puchkas....

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BHEL PURI CHAT

INGREDIENTS REQUIRED:

1 cup Puffed Rice (Kurmura)
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice

How to make bhel puri:

   *Mix the puffed rice, tomatoes, onions.
   *Drain the water from the grated potatoes and mix that as well.
   *Mix all the ingredients under seasoning and add to this.
   *Lightly crush and add the nimkis and golgappas.
   *Add the sev and kaara pusa directly and mix well.
   *Finally garnish with coriander leaves and lemon juice.
Serve immediately..

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BREAD ROLL

INGREDIENTS REQUIRED:

2 Big Potatoes/aloo (boiled and mashed)
7-8 Bread Slices
Coriander leaves finely chopped
Green chilies (chopped)
Red Chili powder to taste
1/4th tsp Garam Masala powder
Oil for frying


Preparation:

   *Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well
   *Take some water in a bowl and dip a bread slice for few seconds.
   *Squeeze the water from the bread by pressing between palms gently.
   *Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
   *Repeat the same process for making more rolls.
   *Heat oil in a kadhai and deep fry on medium flame till golden brown.
   *Serve bread rolls hot with green chutney and tomato sauce.

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BREAD PAKORA

INGREDIENTS REQUIRED:

4-5 Bread Slices
1cup Gram Flour (Besan)
1/4th tsp turmeric powder
Salt to taste
1/2 tsp Ajwain
Red chili powder to taste
1/4th tsp Garam Masala powder
Water for batter
Oil for frying


How to make bread pakoda :

   *Cut Bread slices into desired shapes (like triangle, rectangle etc.)
   *In a bowl add gram flour salt, chili powder, garam masala, ajwain and mix it.
   *Now by pouring little water at a time make a smooth batter (neither too thick nor too lose)
Heat oil in a kadhai.
   *Dip bread piece in the batter and fry till crisp on medium flame.
   *Serve bread pakora hot with green chutney and tomato sauce.

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ALOO KI TIKKI

INGREDIENTS REQUIRED:

3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper

For Stuffing:

2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.


How to make aloo tiki :

   *Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
   *Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
   *Divide it into 10 equal portions.
   *Now wash and dry your hands and rub them with little oil.
   *Take each portion of potato mixture and make a ball. Now
   *Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
   *Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
   *Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
   *Serve aloo tikki hot with chutney and stirred curd.
Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

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ALOO/PATATO CHAAT

INGREDIENTS REQUIRED:

3 Aloo (potatoes), peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying

Preparation:

   *Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.
   *Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.
   *In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.
   *Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
   *Serve, with toothpicks, in individual bowls, garnished with coriander leaves.
   *You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

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ALOO BONDA(WADA)

INGREDIENTS REQUIRED:

2 Large Boiled, Mashed Aloo (Potatoes)
1-2 Green Chilies (chopped)
1tbsp Coriander leaves (finely chopped)
1cup gram flour(besan)
Salt to taste
Red chili powder to taste
1/4th tsp Garam Masala powder
1/4th tsp turmeric powder
Oil for frying


How to make aloo bonda:

   *Add salt, chili powder, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well.
   *In a bowl take a cup of gram flour; add turmeric powder, little salt and chili powder to it. Add little water bit by bit and mixing with hand make a batter (neither too thick nor too lose).
   *Make small balls of aloo (potato) mixture.
   *Dip each ball in the batter and deep fry them till golden. brown
Serve aloo bonda hot with chutney.

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PANEER TAASH KABAB BAKED

INGREDIENTS REQUIRED:

1 tblsp Fresh Cream
8 Cheese sliced
1 cup Cheese grated
1/2 tsp Peppercorns crushed
2 medium sized Tomatoes sliced
8 tblsp Mint Chutney
2 medium sized Onions sliced
400 gms Cottage Cheese
For Marinade
Chaat Masala to taste
1/3 cup Hung Yogurt
2 tblsp Mustard Oil
4 tsp Ginger Garlic Paste
1 tsp Garam Masala Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Red Chilli Powder
Salt to taste


How to make paneer taash kabab :

   *Slice paneer into seven pieces.
   * Mix well all the marinade ingredients and spread evenly on the cut paneer.
   *Keep aside for 10 minutes.
   *Spread mint chutney evenly on the cut paneer.
   *Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
   *Stack each layer of cut paneer one on top of the other, by repeating the process.
   *Make a mixture of cream and crushed black pepper and pour out over the top layer.
   *Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
   *Cut into desired equal sizes.

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