BROCCOLI SURPRISE CHEESE BALLS

 

Ingredients:

2 large potatoes boiled

100 gms cottage cheese

1 green chili de-seeded and finely chopped

1/2 tsp chili flakes

1/2 tsp pizza pasta seasoning

1 tbsp finely chopped coriander leaves

1 small onion finely chopped

salt and pepper to tase

12 bite size broccoli florets blanched  

3 tbsp cornflour 

2 tbsp all purpose flour

1 cup pranko bread crumbs

oil for frying

Method: 

1. In a mixing bowl mix mashed boiled potatoes, grated cottage cheese, green chili, red chili flakes, pizza pasta seasoning, coriander leaves, onion, salt, pepper and one tbsp. cornflor , mix well and keep aside.
2. In another bowl mix two tbsp each of corn flour and all purpose flour , slat and pepper and make a slurry of coating consistency by gradually adding 14/ cup to 1/2 cup of water.
3. Take bread crumbs in another bowl.
4. Divide the dough in 12 portions.
5. Take one portion in your hand and make a ball then flatten the ball and keep one broccoli floret in the center. Gather the edges and make a ball again hiding the broccoli inside the ball.
6. Dip the ball in the slurry then take it out and roll it into bread crumbs.
7. Repeat the same with rest of the balls.
8. Deep fry the balls in hot oil and serve hot with a dip of your  choice. 

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KHANDVI

Khandvi is a very light and delicate Gujrati snack. I am a Punjabi, I tried many times to make it perfectly.Soif you are making it for the first time be patient if it doesn't come out well in first trial. Keep on trying and you will definitely be able to make it.
   
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Serves: 4-6

Ingredients:

For Khandvi

1 Cup Besan/ Chikpea Flour
1 Cup Curd
2 Cup water
1/4 tsp turmeric powder
1 Tsp salt or to taste
Paste of 1" ginger and 1-2 green chilis
1 tsp lemon juice
1/2 tsp Powdered sugar
a pinch of asafotida powder
oil for greasing

 For filling:

3-4 tbsp Grated Coconut
2 tbsp chopped coriander leaves

For tempering:

2 tbsp oil
1 tsp rai/ mustard seeds
a pinch of asafotida
few curry leaves

Method:

1. Grease the back of 3-4 thalis with little oil and keep aside.
2. Mix all the ingredients listed under kandvi except oil and mix well. There shouldn't be any lumps in the batter so if required beat it with the help of a hand blender and then strain the mixture through a sieve.
3. Transfer the mixture in a non stick Wok(kadahi) and switch on the gas.
4. Stir it continuously on high flame with the help of a wired steel whisk till you see the formation of lumps or the mixture starts to thicken.
5. Turn the flame to low and cook further for 9-10 minutes stirring continuously.
6. Spread a spoonful of batter on the greased thali and try to roll if it starts rolling then switch of the gas otherwise cook further for 2-3 minutes.
7. Immediately pour a portion approximately 1/2 cup of mixture on the greased Thali and spread the mixture in a circular motion into a thin layer with the help of a spatula or scraper.
8. Repeat the same process on the remaining thalis.
9. Sprinkle grated coconut and chopped coriander leaves on all the thalis sparingly.
10. Cut into equal sized strips and roll each strip gently.
11. Arrange the pieces in a serving plate of bowl of your choice.Handle the rolls carefully as they are very delicate.
12. Heat oil in a tadka pan and add asafotida powder , mustard seeds and curry leaves and as they crackle pour the tempering over the prepared khandvis.
13. You can garnish the kandvi with some grated coconut, chopped coriander leaves and pomegranate seeds.
14. Serve cold or on room temperature along with tamarind chuttney, green chuttney or ketchup.

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STIR FRIED BABY CARROTS

Ingredients:

10 no. baby carrots
2 tsp butter
salt and pepper to taste
some chopped parsley

Method:

1. Boil 2 cups of water in a pan add a pinch of salt and the baby carrots to it and cook for 5-10 minutes till the carrots become tender.
2. Drain out excess water.
3. Heat butter in a pan add blanched carrots, salt and pepper and cook till the carrots are cooked well .
4. Garnish with some chopped parsley leaves and serve.

Variation: you can add some garlic and honey to the butter and then roast the blanched carrots in that butter.

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LOTUS STEM STIR FRY/ HONEY CHILI LOTUS STEM

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 3-4

Ingredients:

3 cups peeled and thinly sliced lotus stem
oil for deep-frying
2 medium sized onions roughly chopped
1 capsicum roughly chopped
2 tsp garlic chopped
1 green chili chopped
2 tbsp oil
3 tbsp honey
2 tsp chili sauce
3 tbsp tomato ketchup
1 tsp soy sauce
salt and black pepper to taste
2 tsp cornflour dissolved in  1-2 tbsp water
2 tbsp finely chopped spring onion whites and greens or roasted peanuts or roasted sesame seeds for garnishing


Method :

1. Deep fry lotus stem in hot oil till they turn golden brown and crispy from all the sides. Drain on an absorbent paper and keep aside.
2. Heat 2 tbsp oil in a broad non-stick pan add garlic,chili, onion and capsicum and stir for a while till they become tender.
3. Add honey, chili sauce, tomato ketchup, soy sauce,pepper and salt, mix well and cook on a medium flame for 1 minute.
4. Add the fried lotus stems and cornflour slurry .
5. Toss well and cook on a medium flame for 1 minute.
6. Serve immediately garnished with spring onion whites and greens.

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LOTUS STEM CHIPS

2 Lotus stem
Oil for deep frying
Salt , black pepper and chaat masala to taste

Method :

Wash, peel and cut the ends of Lotus Stems. Now take a knife or chips cutter to cut the Lotus Stems into thin oval shaped slices.

Heat oil in a kadahi, and put the chips into it.
Fry them first on high flame and after a while lower down the flame. Fry the chips until they turn crispy and brown in colour.
Take them out on a plate and repeat the steps to fry rest of the chips. Let the chips get cool down and sprinkle the masala on them. Sprinkle salt, black pepper and amchoor powder on the chips. Lotus Stem Chips are ready to serve.

Leave the chips in an open air till they cool down. You can serve the chips with tea or coffee and store the left over chips in an air-tight container. Lotus Stem Chips can be stored for more than 15 days.

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BRUSCHETTA BREADS

Ingredients:

1 baguette French bread or similar Italian bread diagonally cut into half-inch thick slices

For one slice of tomato basil bruschetta

5 - 6 cherry tomatoes cut into halves or one medium sized tomato cut into cubes
1/2 tsp garlic, minced
1 Tbsp extra virgin olive oil

1 tbsp butter

1-2 tsp each of cream cheese and mozzarella 
2-3 fresh basil leaves, roughly teared
salt to taste
black pepper to taste 

For one slice of mushroom bruschetta

5 - 6 mushroos cut into thin slices
1/2 tsp garlic, minced
1 Tbsp extra virgin olive oil

1 tbsp butter

1-2 tsp cream cheese

1-2 mozzarella cheese (optional) 
2-3 fresh basil leaves, roughly teared
salt to taste
black pepper to taste 

1 tsp soya sauce or balsamic vinegar

For one slice of cucumber bruschetta

8-10 slices of cucumber 

1 tbsp butter

1-2 tsp cream cheese

salt to taste
black pepper to taste 

For one slice of Avacado bruchetta 

8-10 slices of avocado

1 tbsp butter

1-2 tsp cream cheese

salt to taste
black pepper to taste

For one slice of blue berry bruschetta

10-12 blue berries

1 tbsp butter

1-2 tsp cream cheese or nutella

salt or powdered sugar to taste

For one slice of peach bruschetta

8-10 slices of peaches

1 tbsp butter

1-2 tsp cream cheese or nutella

salt or powdered sugar to taste

Method:

 Tomato basil bruschetta

1. Place the choped tomatoes in a bowl. Mix in the minced garlic,  olive oil, salt and pepper. 
2. Brush both sides of the slice with butter and spread some cream cheese on one side.
3. Then place the filling and grate some mozzarella cheese on the top and bake it in the oven at 200* c for 5-7 minules or till the cheese on the top melts and the toast become crisp.
4. Garnish with some roughly torn basil leaves or spring onions and serve hot.

Mushroom bruschetta

1. Place the sliced mushrooms in a bowl. Mix in the minced garlic,  olive oil,soya sauce, salt and pepper. 
2. Brush both sides of the slice with butter and spread some cream cheese on one side.
3. Then place the filling and grate some mozzarella cheese on the top and bake it in the oven at 200* c for 5-7 minules or till the cheese on the top melts and the toast become crisp.
4. Garnish with some sliced spring onions and serve hot.

  Cucumber bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese on one side of the toasted bread.
3. Arrange the slices of cucumber on the toast. Sprinkle salt and pepper to taste and serve immediately.

Avocado bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese on one side of the toasted bread.
3. Arrange the slices of Avacado on the toast. Sprinkle salt and pepper to taste and serve immediately.

blue berry bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese or nutella on one side of the toasted bread.
3. Arrange the blue berries on the toast. Sprinkle salt or powdered suger to taste and serve immediately.
4. If you don't feel like then don't sprinkle any thing just serve it without salt or sugar.

Peach bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese or nutella on one side of the toasted bread.
3. Arrange the slices of peaches on the toast. Sprinkle salt or powdered sugar to taste and serve immediately.
4.  If you don't feel like then don't sprinkle any thing just serve it without salt or sugar.

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COCKTAIL PIZZA

Onion, mushroom, capsicum Pizza

Ingredients (for 6 to 8 cocktail pizza's)

For the pizza bread/ base:

    3 cups all purpose flour/maida

    1 cup warm water

    2 teaspoon dry yeast (check expiry date)

    ¼ tsp sugar 

    2 tbsp oil

    ½ tsp salt

    olive oil for brushing

    flour for sprinkling
    

For the sauce:

    3 medium sized onions finely chopped

    2 tomatoes finely chopped

    1 capsicum finely chopped

    1 mushroom finely chopped

    2-3 cloves garlic finely chopped

    2 tbsp olive oil

    1 tsp dried basil

    1 tsp dried oregano

    2 tsp sugar (optional) 

    freshly crushed or ground black pepper to taste

    salt 1/2 to 1 tsp as per taste

For toppings pizzas:

    1 onion, roughly chopped

    1 any color capsicum chopped
    2 mushrooms thinly sliced lengthwise or chopped
    2 tbsp corn kennels

    grated mozzarella cheese as per taste

fresh or dried herbs(oregano and chili flakes)

    Method:

 Pizza bread:

1. Mix sugar in warm water.
2. Add yeast. stir and let the mixture at rest at room temperature for 10-15 mins till it becomes frothy.
3. In a bowl add one cup flour, salt, oil and the frothy yeast mixture.
4. Stir and add another cup of flour .
5. Add the last cup of flour and continue to stir.
6. Knead the dough into a smooth, springy ball.
7. Apply some olive oil all over the dough.
8. Cover loosely with a damp cloth and keep in a large bowl at room temperature for 2 hours.
9. The dough will double up.
10. Make balls and roll the dough lightly to make a circular thick diskette of 4-5" diameter.

Pizza Sauce:

1. Take olive oil in a pan and when it is hot add chopped garlic,onions,capsicum,mushrooms and saute
2. When the onions are pink in color add tomatoes and cook till the tomatoes become soft.
3. Add dried herbs ,salt ,sugar and black pepper powder and mix well.

Assembling :

1. Place the rolled bases (two to four at a time as per the size of the baking tray) on a greased dusted baking tray
2. Grease the top of the bases with olive oil 
3. Spread 1 tsp ready made pizza pasta sauce(optional)
4. Spread the home made sauce on it
5. Place the toppings on it
6. Now add grated mozzarella cheese
7. Bake the  pizza in a preheated oven for 10-15 minutes at 200 degrees C or till the cheese melts and becomes slightly brown in color.
8. Sprinkle the dried herbs.
9. Serve  hot pizza with cold drink. 

Tips:

1. You can use a ready made cocktail pizza base instead of making a pizza bread.
2. You can use any other toppings as per taste like pitted black or green olives.

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VEGETARIAN MEXICAN TACOS

Ingredients:

12 tacos shells (home made or ready made)

For The Rajma Topping:

3/4 cup red rajma (kidney beans) , soaked for 8 hours and boiled
salt to taste
1 tbsp oil
1/2 cup finely chopped onions
1/2 tomato chopped
1/2 capsicum chopped
1/2-1 green chili chopped
1/2 tsp garlic finely chopped
1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder
2 tbsp tomato ketchup
2 tbsp tomato puree
1 tbsp schezwan sauce or chili sauce


Other ingredients:
sour cream or hung yogurt add salt to taste
thinly sliced onion,shreaded carrots and cabbage with some salt to taste
pomegranate seeds

Method:

1. Heat oil in a  pan, add garlic,onions and capsicum and sauté on a medium flame for 1 minute.
2. Add green chilies, tomato puree, tomato ketchup,schezwan sauce, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
3. Add the cooked rajma with some water, mix well, mash a bit using a potato masher and cook on a medium flame for 4 to 5 minutes, , while stirring occasionally till the water evaporates. 
4. Add chopped tomatoes, mix well and keep aside.
5. Place crisp tacos on a clean, dry surface, place a portion each of the rajma topping evenly over each taco.
6. Place some sliced onion, shreaded carrots and cabbage over rajma topping then some sour cream and finely garnish with some pomegranate seeds and coriander leaves and serve immediately.

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SPINACH SQUARES

Preparation time: 10 minutes
Cooking time : 10 minutes
Serves: 6-8

Ingredients:

1 cup finely chopped spinach leaves
2 cups chick pea flour / besan
1/2 tsp sabzi masala or garam msala
1/4 tsp degi mirch
salt to taste
1 tsp eno fruit salt
oil for frying

Method:

1. Mix all the ingredients in a bowl except oil.
2. Add 1/2 to 1 cup water to make a thick batter like you make for dhokla.
3. Mix well so that there are no lumps in it.
4. Grease a tupperware box with little oil and pour the batter in it.
5. Keep the box in microwave on high for 4-5 minutes till all the water evaporates and you get a firm sponge. Let it get cool then take it out.
6. Cut in desired shape and size and deep fry in hot oil till it is crisp from both the sides. You can make it hours before serving and fry at the time of serving.

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RED VELVET DHOKLA

Ingredients:

1 cup besan (Bengal gram flour)
1.5 tbsp semolina (rava)
3 tsp sugar
1 tsp ginger- green chilli paste
1 tsp lemon juice or 1/2 tsp citric acid
1 tsp fruit salt (eno prefferably plain not flavoured)

salt to taste

1/2 tbsp oil + oil for greasing
1/2 cup beetroot puree.


For tempering:
1 tsp oil
1/2 tsp mustard seeds
2 green chilies chopped
a pinch of asafoetida (hing)
2 to 3 curry leaves

Method:

1. Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water approx. 1/2 cup to make a thick batter and keep it aside for at least 10 minutes.
2. Add the fruit salt just before steaming,and add 2 tsp of water over it,when the bubbles appear, mix gently.
3. Pour the batter immediately into greased muffin molds or idli mold and spread the batter evenly.
4. Steam for 10-12 minutes and check with knife if the knife comes out clean then it's o.k. otherwise steam for 2 -3 minutes more or till the dhoklas are cooked.
5. De-mold these and keep them aside.

For tempering:

1. Heat oil in a  pan and add the mustard seeds.
2. When the seeds crackle add green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.
3. Remove from the flame, add 1-2 tbsp water and pour the tempering over the dhoklas.
4. Cool slightly and serve immediately garnished with ,south indian style curd , pomegranate seeds and curry leaves. Serve with  tamarind chuttney or green chuttney.

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RAJMANH KI TIKKI/ KIDNEY BEANS CUTTLET

Preparation time: 20 mins
Cooking time:15 mins
Serves:4

Ingredients:

250 gms kidney beans (rajmanh),boiled and mashed
1/4 cup onion, finely chopped
3-4 clove garlic, minced
1" ginger grated
1-2 green chilies finely chopped
2-3  slices bread, crumbs
1-2 tbsp. chopped coriander leaves
1/2 tsp. degi mirch
1/2 tsp catch sabzi masala
1/4 tsp amchoor (dry mango powder) or chaat masala
1-2 tsp ketchup (optional)
salt to taste
oil for deep frying or shallow frying
 
Method:

1. In a large bowl combine all the ingredients except oil.
2. Mix well and chill for 15 minutes in the fridge. 
3. Divide into equal portions and make tikkies of desired shape and size.
4. Deep fry in hot oil or shallow fry in a small amount of oil in a nonstick pan using little oil, over medium heat till cooked from all sides.
5. Serve hot with ketchup or a dip of your choice or you can use this as burger in a bun.

Notes:

1. You can also use leftover rajmanh after straining the gravy.
2. Boiled potates can also be added in the mixture of tikkis.
3. If you opt to shallow fry then you can reduce the quantity of bread crumbs.

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VEGETABLE DHOKLA

 Ingredients:

1 cup besan (Bengal gram flour)
1.5 tbsp semolina (rava)
3 tsp sugar
1 tsp ginger- green chilli paste
1 tsp lemon juice or 1/2 tsp citric acid
1 tsp fruit salt (eno prefferably plain not flavoured)

salt to taste

1/2 tbsp oil + oil for greasing
1/2 cup finely chopped vegetables like carrot,peas,capsicum,french beans,cauliflower,onion.


For tempering:
1 tsp oil
1/2 tsp mustard seeds
2 green chilies chopped
a pinch of asafoetida (hing)
2 to 3 curry leaves

Method:

1. Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water approx. 1 cup to make a thick batter and keep it aside for at least 10 minutes.
2. Add the fruit salt just before steaming,and add 2 tsp of water over it,when the bubbles appear, mix gently.
3. Pour the batter immediately into greased muffin molds or idli mold and spread the batter evenly.
4. Steam for 10-10 minutes and check with knife if the knife comes out clean then it's o.k. otherwise steam for 2 -3 minutes more or till the dhoklas are cooked.
5. De-mold these and keep them aside.

For tempering:

1. Heat oil in a  pan and add the mustard seeds.
2. When the seeds crackle add green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.
3. Remove from the flame, add 1-2 tbsp water and pour the tempering over the dhoklas.
4. Cool slightly and serve immediately garnished with coriander. You can serve these dhoklas with ketchup, tamarind chuttney,green chuttney or with south indian style curd.

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PESTO PANEER

Ingredients:
200 gms cottage cheese cubes
1/2 cup pesto sauce
olive oil for shallow frying
salt and pepper to taste
one regular tomato or some cherry tomatoes

Method:

1. Marinate the cottage cheese cubes with pesto sauce and some salt and keep it in fridge at least for 15-20 minutes.
2. Heat olive oil in a pan and cook the pesto coated cottage cheese cubes for a while from all the sides. 
3. After this is done saute the tomatoes cut in desired shape in the same pan with some salt and pepper and serve. 

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BATATA VADA

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 8-10 vadas

 

Ingredients:

4-5 medium sized Potatoes
1 chopped green chilly
1.5 tbsp ginger garlic paste
a few chopped coriander leaves
1/2+ 1/4 tsp catch sabzi masala
1/4 tsp degi mich powder
salt as per taste
1.5 cups gram flour
1/2 tsp turmeric powder (optional)
a pinch of soda bi-carbonate
oil for deep frying

Method:

1. Boil,cool,peel and mash the potatoes well.
2. Heat a 1tbsp of oil and add ginger garlic paste.
3. Add mashed potatoes,1/2 tsp.sabzi masala,degi mirch powder,chopped chilies ,coriander leaves and salt and mix well. Let the mixture cool.
4. Make lemon sized balls of the potato mixture. Keep aside
5. Now take the gram-flour, add turmeric powder,1/4 tsp sabzi masala,soda-bicarbonate and salt to it.
6. You can also add a pinch of red chilly powder to it.
7. Add water little by little and make a slightly thick batter of coating consistency .There shouldn't be any lumps in it.
8. Heat oil in a wok (kadahi) and dip each potato ball in the besan batter.
9. Coat the ball evenly with the gram flour batter. Pick up the batter coated ball with the help of a spoon or fork and carefully drop or place it in  hot oil.
10. Fry them on medium flame till golden brown in color from all sides.
11. Serve hot with green chutney ,tamarind chutney or ketchup.

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BABY CORN MASALA / TAKATAK BABY CORN

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4-6

Ingredients:
200 gms or 1 pack baby corn
1-2 tbsp oil
1 tsp cumin seeds
1 onion finely chopped
3-4 garlic cloves chopped
1/2" ginger finely chopped
1 green chili finely chopped
1 tomato pureed or 2 tbsp ready made tomato puree
1/2 capsicum finely chopped
1-2 tsp schezwan sauce as per taste
2 tbsp hung yogurt
1/2 tsp degi mirch
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp catch sabzi masala
1-2 tsp tomato ketchup (optional)
salt to taste
chopped coriander leaves for garnishing (optional)

Method:

1. Wash and chop baby corn in desired shape.
2. Heat 1 tbsp oil and stir fry baby corn for 2-3 minutes. Remove from pan and keep aside.
3. Heat 1 tbsp oil in the same pan and crackle cumin seeds then add onions, ginger, garlic and green chilies and cook till the onions start changing color.
4. Now add salt and turmeric powder and mix well.
5. Now add rest of the ingredients except baby corn and mix well.
6. Cook further till all the water present evaporates.
7. Add stir fried baby corn and mix gently till the masala coats the baby corn well.
8. Sprinkle chopped coriander and mix well, serve hot with daal and chapati or paranta or poori or you can serve it as a snack as it is served in wedding reception parties.

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BABY CORN STIR FRY

Preparation time: 2 minutes
Cooking time: 3-5 minutes
Serves: 4-6

Ingredients:
200 gms fresh baby corn
1 tbsp olive oil or 1/2 tbsp butter
salt and pepper to taste

Method:

1. Wash baby corn thoroughly and put them in a strainer so that all the water drains out completely. If the corns are big in size then cut them in desired shape.
2. Heat oil or butter in a pan and add baby corn and cook for 2-3 minutes on medium to high flame stirring intermittently.  
3. Add salt and pepper and stir again.
4. Serve hot.

Note:

1. For a tangy flavour you can add lemon juice after removing it from fire.

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BAKED BROCCOLI / ROASTED BROCCOLI

Ingredients:

1 head broccoli 250 gms
1 tbsp olive oil
1 tsp garlic powder or 3-4 cloves crushed garlic
1-2 tbsp grated parmesan cheese or cheddar cheese
salt and pepper to taste

Method:

1. Preheat the oven at 180 C.
2. Cut the broccoli into bite-size florets and rinse them thoroughly.
3. Keep them in a strainer till all the water is drained out so that they roast better in the oven.
4. Then, in a large bowl, toss together the broccoli, garlic, olive oil, salt, and pepper.
5. Spread out evenly in a single layer on a rimmed baking try.
6. Spread grated cheese all over and bake it in the oven for 10-15 minutes or till the cheese melts or till the edges start getting brown.  

Notes:

1. If you like you can add 1 tbsp bread crumbs over the grated cheese and then bake the broccoli.This will make it a bit crunchy.
2. If you don't want to add cheese then roast broccoli without cheese and then you can drizzle a spoon full of lemon juice over the roasted broccoli. 

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CHANA DAAL KEBAB / CHANA DAL VADA

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6-8

Ingredients:

1 cup, chana dal
1/2 cup, fresh fenugreek leaves(methi), roughly chopped or 1 tbsp dry kasuri methi
1/2cup, corn kennels
1" ginger, roughly chopped
2 green chilies, roughly chopped
1 medium sized onion, finely chopped
2 tbsp, coriander leaves, finely chopped
1/2 tsp, degi mirch powder
1/2 tsp turmeric powder
1 tsp, cumin seeds
1/2 tsp, dry mango powder
salt to taste
Oil for deep frying

Method:

1. Wash and soak chana dal overnight or at least for 5-6 hours.
2. Drain water and grind chana dal along with green chilies and ginger to a coarse paste. Do not add any water while grinding.
3. Slightly grind the corn kennels.
4. Transfer the ground chana dal and corn kennels to large bowl.
5. Add methi, onion, coriander leaves,degi mich powder,cumin seeds, dry mango powder,turmeric powder and salt and mix well.
6. Heat oil in heavy bottom pan.
7. Now, take lemon size mixture on your palm and make kebabs of desired shape.
8. When the oil is hot, gently slide-in the kebabs and fry on medium heat until golden brown in color.
9. Take them out and drain onto absorbent paper. Repeat the same for rest of the kebabs.
10. Serve them hot with chutney or sauce of your choice. 

Notes:

1. Fry one kebab first and if you feel that the kebab mixture is not binding properly you can add breadcrumbs or roasted chick pea flour  to the mixture. This can happen if the ground mixture is watery.
2. If serving in a party half fry them and keep aside and re- fry at the time of serving. 
3. It is important to fry them on medium heat otherwise the kebabs may remain uncooked from inside.
   

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SPICY CHEESE BITES

Ingredients:

200 gm cottage cheese
1 tbsp rice flour
1 tbsp chick pea flour
1-2 tbsp corn flour
1 tbsp all purpose flour
1 tbsp ginger garlic paste
1tbsp chili sauce or schezwan sauce
a pinch of baking soda
salt to taste
oil for frying

Method:

1. Cut the cottage cheese in cubes and wash them.
2. Drain out extra water but don't let them get dry and sprinkle cornflour over cheese cubes and let it coat the cheese cubes from all sides.
3. Mix rice flour,chick pea flour,all purpose flour,ginger garlic paste,salt,baking soda and chili sauce along with some water to make a batter of coating consistency . 
4. Heat oil in a pan, dip the cheese cubes (one at a time) in the batter and pick it up with a fork and drop it in medium hot oil. Do this in batches not all at a time.
5. Cook till they become crisp and brown from all sides and serve hot with any dip,sauce,chuttney or ketchup of your choice.

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BADAAM PEDA / ALMOND FUDGE

Preparation time: 20 minutes

Cooking time : 20-30 minutes

Serves: 20-25

Ingredients:
1 cup almonds
3/4 cup sugar
1/2 cup desi ghee /clarified butter
1/2+1/2 cup milk
1/4 tsp cardamom powder

Method:

1. Soak almonds at least for two hours.
2. Pour hot water on them and keep aside for five minutes to blanch them and then peel them.
3. Now coarsely grind them along with 1/2 cup milk in a grinder.
4. Heat ghee in a non-stick pan and cook the coarsely ground almond paste in it on low-medium heat till it becomes golden brown in color stirring continuously.
5. Now add remaining 1/2 cup milk,sugar and cardamom powder and mix well.
6. Remove from fire when the sugar dissolves completely.
7. Make small balls and press to make a dent in center.
8. Place them in paper cups and serve.

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