KULHAD WALE PALAK CHANA CHAWAL

 

Preparation time: 30 minutes

Cooking time: 1 hour

Serves: 4-6 

Ingredients:

250 gms kabuli channa /white chick pea washed and soaked overnight

1 bunch spinach/ palak

1 big onion finely chopped

3 tomatoes pureed

1" ginger finely chopped

8-10 cloves of garlic finely chopped

2 green chilies

2 tbsp oil

2 tbsp desi ghee/clarified butter

1 tsp cumin

1/4 tsp hing/asafetida

1/2 tsp degi mirch powder

1 tsp each of dhania powder and garam masala

2 tsp channa masala

1 tsp kasuri methi /dry fenugrik leaves

1/2 tsp black pepper powder

1 black cardmom

1 tej patta

4-5 cloves

1 stick cinnamon

1 tsp sugar (optional)

1 tbsp curd

1 tbsp fresh cream

salt to taste

 Method:

1. Clean, chop and wash the spinach thoroughly.
2. Blanch the spinach and puree it using water as required. Keep aside.
3. Wash the soaked chickpeas and put them in a pressure cooker along with 4 cups of water ,black cardamom, tej patta, cloves, cinnamon and salt. Close the lid and switch on the gas. 
4. Pressure cook the chick peas till 4-5 whistles or till they become tender. Keep aside.
5. Take a kadahi/wok heat some ghee along with oil and add asafetida and cumin to it.
6. When the cumin start to crackle add finely chopped onion ,ginger and garlic and cook till they become brown in color.
7. Then add finely chopped green chilies and pureed tomatoes and cook till the oil separates.
8. Add dhania powder, garam masala powder, channa masala, degi mirch, black pepper powder, sugar and kasuri methi and stir for a while.
9. Add curd along with some water so that the spices don't get burnt.
10. Now add this masala to cooked chickpeas and close the lid and cook on low flame for 10 minutes. Then turn off the gas.
11. When the pressure releases add pureed spinach and cook further for 5-10 minutes. Add fresh cream and give it a nice mix. 
12. Serve it along with plain rice or jeera rice. You can sprinkle some chopped onions and green chilies over it for crunch and fragrance.

 

  

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TACOS

Ingredients:

For taco shells
1 cup maize flour/makki ka aata
1 cup maida + for dusting
salt to taste
2 tbsp oil
oil for deep frying

For Filling:

Felafel balls 2 no. for each taco shell
sour cream or hung yogurt add salt to taste
salad of thinly sliced onion,shredded carrots and cabbage with some salt to taste
tomato salsa sauce
pomegranate seeds or coriander leaves or parsley leaves for garnishing

Method:

For Taco Shells:

1. Sieve maize flour and all purpose flour together.
2. Add salt and 2 tbsp oil and mix.
3. Knead a soft dough using warm water.
4. Take out a ball of the dough,dust it with some flour and roll a thin chapati with the help of a rolling pin.
5. Take a approx.4 to 8"round cutter or a bowl and cut into round disks..
6. Prick with a fork or knife randomly, to avoid the Tacos puffing up while frying.
7. Meanwhile, heat oil in a wide and deep-bottomed frying pan or kadahi(wok).
8. Add the circular disc to the hot oil gently one at a time.
9. Keep turning it around and fry on low flame till it turn golden brown and crisp throughout.
10.  Remove them with a slotted spoon and drain them on absorbent towel. Immediately place the rolling pin in the middle of the fried circular disk while it is still hot and give the disk shape of taco shell, hold it for a minute.Keep aside to be used later on. 
11.  Repeat the process with the remaining dough.

How to assemble:

1. Take a Taco shell and place some salad in the center, then place falafel balls over the salad, then some tomato salsa and top it with some sour cream. 
2. Garnish it with some pomegranate seeds and fresh coriander leaves.

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NACHOS WITH SALSA

Nachos

Ingredients:

For tomato salsa:

Ingredients

3 tablespoons chopped onion (finely chopped)
2 small cloves garlic (minced)
3 large ripe tomatoes (peeled, seeds removed, and chopped)
1-2 green or red chilies finely chopped
2 to 3 tablespoons chopped cilantro
1 tablespoon lime juice
2 tbsp tomato juice
1-2 tbsp tomato ketchup
1/2 tsp shezwan sauce (optional)
Salt and pepper (to taste)

Method:

1. Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. 
2. Discard the water. Allow the chopped onion and garlic to cool completely.
3. Combine onions and garlic with chopped tomatoes, chilies, cilantro, and lime juice. Add tomato juice,ketchup ,shezwan sauce, salt and freshly ground black pepper, to taste.
4. Refrigerate for at least 2 hours to blend the flavors.Serve chilled.

For Guacamole

Ingredients:

1 avocado - peeled, pitted, and mashed
2 tsp lemon juice
2 tbsp diced onion
1 tbsp chopped fresh cilantro
2 tbsp tomato, diced
1 clove minced garlic
1 pinch ground cayenne pepper (optional)
salt and pepper to taste

Method:

1. In a medium bowl, mash together the avocados, lime juice, salt and pepper. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

For Tartar Sauce

Ingredients

3 tbsp Mayonnaise
2 pickled gherkins(baby cucumbers) finely chopped
5-6 black olives chopped
salt and pepper to taste

Method:

1. Mix everything together in a bowl and keep in the refrigerator till the time you serve it.

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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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DAHI PURI / SEV PURI

Ingredients:

6-8 dry gol gappas or pani puri papads
oil for frying
2 medium size boiled potatoes peeled and mashed
1/2 cup boiled black chick peas
200 grm curd
2 tsp sugar
green chuttney to taste
tamarind chuttney to taste
salt, red chili powder, jeera powder and chat masala to taste
sev to sprinkle
pomegranate seeds and coriander leaves for garnishing

Method:

1. Heat oil and fry gol gappas. Keep them aside to cool.
2. Stain curd through a soup strainer and mix some powdered sugar and salt to taste in it.
3. Add some salt, red chili powder, jeera powder and chat masala in the mashed potatoes and mix well.
4. Break the gol gappa from the center and fill mashed potato mixtue,boiled chick peas,curd and both the  chuttnies.
5. Pour some more curd over the puries.
6. Sprinkle some sev,pomegranate seeds and chopped coriander leaves and serve immediately.     

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ECHLAIRS

Preparation time 20 min
Cooking time  30 min

Serves: 8-10


Ingredients:

For the pastry

1 cup water
100gms butter
1 cup all-purpose flour, sifted
3 eggs
1 tbsp sugar

For cream filling:

1 cup whipping cream 
2 tsp vanilla extract
1 tbsp icing sugar or as per taste
fruits as per choice and availability

For chocolate sauce:
1 cup chocolate

1/2 cup whipping cream 
2 tbsp sugar or to taste

Method:

1. Preheat oven to 200 degrees  C. Grease a baking sheet.
2. Heat water,sugar and  butter to boiling point. Add 1 cup flour and stir constantly.
3. Remove from heat and let it cool for 10 minutes. Beat in 3 eggs, one at a time and whisk well so that the eggs incorporate into the dough.  
4. Fill the mixture into a piping bag and cut the tip approx 1 cm. thick and pipe the dough of desired length onto the prepared baking sheet.
5. Bake for approximately 30 minutes at 180 degree C or until light brown. Set aside to cool.
6. Prepare the filling by beating the whipping cream along with sugar till stiff peaks are formed then add vanilla extract.
7. For the icing, heat the whipping cream in a pan then add chocolate and sugar and remove the pan from the gas and beat till the chocolate and sugar are incorporated well in the cream .
8. To assemble: Slice pastry puffs lengthwise with a serrated knife, but not all the way through. Pipe whipped cream filling into the center. Frost the tops of the eclairs with chocolate icing.
9. You can also place chopped or slice fruit pieces of your choice along with whipping cream filling.

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CHURROS

Ingredients:

For churros:

100g butter
1 tbsp caster sugar
1 cup plain flour
1/2 cup caster sugar, extra
1 tbsp. ground cinnamon
2 eggs
oil for deep-frying

For chocolate sauce:
100g dark chocolate, chopped
1/2 cup (125ml) whipping cream



Method:

1. Combine the butter, sugar and 1 cup (250ml) water in a saucepan. Bring to the boil over high heat. Remove from heat. Add flour and stir to combine. Place over high heat and cook, stirring constantly, for 1-2 mins or until dough is smooth and leaves the sides of the pan. Set aside for 10 mins to cool.
2. To make the chocolate sauce, combine the chocolate and cream in a small saucepan over medium-low heat. Cook, stirring, until chocolate melts and mixture is smooth.Keep aside.
3. Combine the extra sugar and cinnamon on a large tray.
4. Transfer the dough to a bowl. Whisk well until smooth. Add the eggs, 1 at a time, beating well after each addition, until mixture is smooth and glossy. Transfer to a piping bag fitted with a 2cm fluted nozzle.
5. Add enough oil to a large saucepan 
6. When oil is  medium hot pipe the dough into the oil, cutting the dough with kitchen scissors.
7. Cook until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Add to the cinnamon sugar and toss to coat. Repeat with remaining dough.
8. Serve churros warm with the chocolate sauce for dipping.

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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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RONGI CHAAT / LOBHIA CHAAT / BLACK EYED BEAN CHAAT

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:

1 cup black eyed beans (rongi)  or  lobhia
1 large onion chopped
1 large tomato chopped
1 boiled potato dice (optional)
1-2 green chilies chopped
1 lemon squeezed
1 tsp tamarind chuttney (optional)
salt to taste
1/2 tsp chaat masala or to taste
1/4 tsp degi mirch powder
1 tbsp chopped coriander or mint

Method:

1. Soak black eyed beans at least for 2 hours.
2. Drain out excess water and boil them in a pressure cooker along with 1/4 tsp salt and 2 cups of water till they become soft but not mushy
3. Drain out excess water and add rest of the ingredients and mix well.

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MISAL PAV

Ingredients

1 cup moth sprouts or whole green gram / matki
salt to taste
¼ tsp turmeric powder
1 tsp oil
¼ onion, sliced
3 garlic cloves
1 inch ginger
2 tbsp dry coconut / kopra
water as required, for blending 

3 tbsp oil
½ tsp jeera / cumin seeds
few curry leaves
¼ onion, finely chopped
1-2 tsp kashmiri chilli powder, adjust to your spice level
1 tsp coriander powder
¼ tsp garam masala powder
1 tomato, finely chopped
1-2 tbsp tamarind pulp
1 tsp jaggery (gur)(optional)
2-3 cups water, adjust to required consistency
salt to taste
for serving:
6 pav
1 cup farsaan / mixture
½ onion, finely chopped
few coriander leaves, finely chopped
few lemon wedges 

Method:

1. Pressure cook a cup of moong sprouts adding 2 cups of water, salt and turmeric powder.
2. Pressure cook for 1 whistle or till sprouts get cooked well. Keep aside.
3. Take a tsp of oil in a kadahi and add sliced onions, garlic cloves and ginger. 
4. Saute till the raw smell of ginger and garlic disappears.
5. Add dry coconut and continue to saute till you get aroma from coconut.
6. Cool the masala completely and then blend smooth in a mixer adding required water. Keep aside.
7. In the same kadai add oil along with jeera. allow to splutter. and add few curry leaves, finely chopped onion and saute till they become pink in color.
8. Add all the spices saute for a while then add tomato and saute till they start releasing oil.
9. Once the tomatoes are cooked, add prepared masala and fry for a minute or 2.
10. Add cooked sprouts and give a good mix.
11. Boil for 10 minutes on medium flame. keep mixing in between so that it doesn't get burnt from bottom.
12. Then add 2-3 cups water, adjusting the consistency. you need to keep watery consistency as we will be boiling further.
13. Add salt to taste. Then add tamarind pulp and jaggery.
14. Boil further for 10 minutes on low flame so that spices get absorbed by sprouts.
15. In a serving bowl, add some farsan and then pour prepared misal.
16. Top with 2 tbsp of mixed farsaan, chopped onions and coriander leaves over it.
17. Serve immediately with pavs and lemon wedges.

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KHICHDI KE PAKODE

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 6

Ingredients:
1 cup split moong dal
1 cup rice
1 onion finely chopped
1 big or 2 small potatoes grated
1-2 green chilies finely chopped
1" ginger grated
1/2 tsp garam masala or sabzi masala
1/2 tsp dhania powder
1/4 tsp degi mirch powder
a pinch of asafoetida
a pinch of baking soda 
salt to taste
oil for deep frying

Method (vidhi):

1. Mix rice an dal in a bowl , wash them and soak them for 3-4 hours.
2. Drain out excess water and coarsely grind the soaked mixture.
3. Take out the mixture in the bowl and mix rest of the ingredients except oil.
4. Heat oil in a kadahi and carefully drop spoon full of batter at a time in hot oil then drop more at a distance in the same lot.   
5. Lower the heat and let the pakodas cook over medium heat.Turn the side and cook from the other side as well till they become brown in color. 
6. Remove them from oil with a slotted spoon on a napkin and serve hot along with tamarind chuttney, green chuttney or with ketchup.

 

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TANDOORI GOBHI

Ingredients:

1 cauliflower whole trimmed
1/4 tsp turmeric powder 
1 tbsp. gram flour
2 cup hung yogurt
1 tsp kasoori methi
1 tsp  degi mirch  powder
1 tsp catch sabzi masala powder
2 lemons
salt to taste
1/2 tsp jeera powder
1/4 tsp green cardamom powder
2 tsp garlic paste
2 tsp ginger paste
2 tsp schezwan chuttney or chili sauce or red or green chili paste which ever is available
1 tbsp mustard oil
1 tsp sugar powdered (optional)
1 tsp chaat masala 
1 tbsp olive oil

Method:

1. Boil water with a pinch of turmeric powder in a large deep pan. When water starts boiling add whole cauliflower in it.
2. Boil it for five minutes. Drain and refresh under running water. Heat a non-stick pan and dry roast besan on low heat till it gives out a nice aroma. Transfer it into a bowl and keep aside.
3. In a large bowl combine hung yogurt, roasted besan, kasoori methi, red chilli powder, turmeric powder, sabzi masala powder,jeera powder,green cardamom powder, lemon juice,garlic paste,ginger paste, schezwan chuttney, mustard oil,sugar and salt. Mix well and keep aside.
4. Marinate the cauliflower in the yogurt mixture for an hour, fill the gaps as much as possible.
5.  Pre-heat the oven to 180°C. Cook the cauliflower in the preheated oven at 180°C till done.
6. Remove when done, sprinkle olive oil and chaat masala and serve hot garnished with lemon wedges along with coriander chuttney mixed in some hung yogurt .

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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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HOME MADE SPRING ROLL SHEETS / SAMOSA PATTI

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil

 salt to taste

- See more at: http://www.paakvidhi.com/2013/11/spring-rolls.html#sthash.T6WBjKMa.dpuf

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

For spring roll sheets

1 cup all purpose flour (maida) 1/2 cup for dusting and making paste

3 tbsp refined oil + oil for brushing

 salt to taste

Method:

1. Sift flour and salt and gradually add water and make a smooth dough.
2. Keep the dough on rest for 10-15 minutes under damp cloth.
3. Now take two lemon sized balls of dough and roll out each into a really thin translucent roti using maida for dusting. Keep aside.
4. Now roll out another part in the same way.
5. Brush with oil, sprinkle lightly with all purpose flour and place the first roti on top of the second one.
6. Roll out both the rotis together again and spread them to the maximum with the help of rolling pin.
7. Now, cook this roti on a medium hot Tawa/pan for 10 seconds on one side then flip the side and cook the other side as well for 10 seconds.
8. Lift off from tava and carefully peel open to separate the two rotis that were earlier stuck together. 
9. Make rest of the sheets the same way. 
10. You can use them for spring rolls or for making samosas. You can make them one or two days before using and keep them in fridge wrapped in a foil or cling film.

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BEETROOT CUTLET / BEETROOT TIKKI / BEETROOT KEBAB

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

Ingredients:
2 potatoes boiled, peeled and mashed
1 beetroot boiled and grated
3 slices of bread crumbed
1 small onion finely chopped
1 green chili finely chopped
1 tbsp finely chopped coriander leaves
1/4 tsp degi mirch powder
1//2 tsp garam masala
1/2 tsp dhania powder (coriander seed powder)
1/2 tsp amchoor powder (dry mango powder)
salt to taste
oil for frying

Method:

1. Mix all the ingredients in a bowl except oil and half of the bread crumbs.
2. Heat oil in a wok (kadahi).
3. Make lemon sized balls of the mixture and roll each in the breadcrumbs.
4. Deep fry them in hot oil till crisp and lightly browned.
5. Serve hot with ketchup , chuttney or sweet and salted hung curd dip.

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CHEESE CORN ROLLS

Preparation time : 10 minutes
Cooking time: 10 minutes
Serves: 4-6

Ingredients:

1 cup grated cottage cheese
1/4 cup corn kernels
1 small onion finely chopped
1 green chili finely chopped
salt to taste
pepper to taste
1/2 tsp catch sabzi masala
1+1 tbsp corn flour
1/2 cup bread crumbs
oil for frying

Method:

1. Take cottage cheese, corn kernels,onion, green chili ,salt, pepper, sabzi masala and 1 tbsp corn flour in a bowl and mix well.
2. Mix rest of the cornflour (or you can take maida/all purpose flour) with 1-2 tbsp water,add a pinch of salt and make a slurry.
3. Now make rolls out of the mixture of desired shape and dip them in the slurry first and then roll them in the bread crumbs.
4. Heat oil in a pan and deep fry the rolls till golden brown in color.   

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BIRD NEST

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 6

Ingredients:

4 boiled,peeled and mashed potatoes

2 tbsp grated cottage cheese

1 green chili de-seeded

1 tbsp chopped coriander
4 tbsp bread crumbs
1/2 tsp catch sabzi masala
1/2 tsp dhania powder
1/4 tsp red chili powder or red chili flakes
 salt to taste
6 ,1" cubes of any processed cheese (preferably mozzarella cheese)
1 tbsp cornflour dissolved in 2 tbsp water and a pinch of salt

oil for frying

1/2 cup thin sewian







Method:

1. Mix mashed potatoes,cottage cheese,green chili,chopped coriander,bread crumbs,all spices and salt in a bowl and divide the mixture in 6 equal portions.
2. Make small balls and then flatten them and keep cheese cube on each flattened ball and gather the sides of the mixture so that the mixture completely covers the cheese cube. 
3. Shape each like a nest.
4. Roughly crumble the sewian in small pieces and keep in a plate.
5. Dip each nest in the cornflour water mixture and then roll them in sewian  and fry in hot oil.
6. Serve them hot with the dip or chuttney of your choice.

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HONEY CHILI POTATO

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Serves: 3-4

Ingredients:

1/2 kg potatoes
3 tbsp cornflour
1 tbsp chilly sauce 
2 tbsp Tomato sauce
1/2 tsp green chilies  chopped.
1tbsp  honey or to taste.
1 tsp soya sauce
1 tsp white sesame seeds
 4 -5 flakes garlic  crushed (optional)
1/4 tsp degi mirch
1/4 tsp pepper or to taste

1/2 tbsp cornflour mixed with 2 tbsp of water

salt to taste

1 tbsp oil + for frying

Method:

1. Peel, wash and cut potatoes into fingers.Keep them in cold water for 15 minutes. 
2. Drain out excess water and dust potatoes with cornflour,salt to taste and degi mirch and mix well.
3. Heat oil in a wok and deep fry potatoes till crisp and golden brown in color. Drain out on a tissue paper and keep aside.
4.  Heat 1 tbsp oil, fry green chilies and garlic. 
5. Reduce heat and add salt ,pepper,soya sauce, tomato sauce ,chilly sauce and honey. Add cornflour mixed in water and cook for 2 minutes. Now add fried potato fingers and mix well.
6. Cook for a few seconds till the sauce coats the potatoes.
7. Sprinkle roasted white sesame seeds (roast them on griddle for a minute) and coriander leaves or spring onions and serve hot.

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MOONG DAAL PAKORE

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4-6

Ingredients:

1 cup moong dhuli daal
1 onion finely chopped
1/2" ginger finely chopped
1-2 green chillies finely chopped
1 tbsp chopped coriander leaves
1/2 tsp catch sabzi masala
1/2 tsp dhania powder
1/4 tsp degi mirch powder or red chili or black pepper powder
1/4 tsp amchoor powder / dry mango powder
salt to taste
oil for frying

Method:

1. Wash and soak moong daal for 2-4 hours or over night.
2. Drain out all the water and coarsely grind the daal in a mixer add very littile water if required. Stir the batter with a spoon for few minutes to aerate.
3. Add rest of the ingredients and mix well.
4. Heat oil in a kadahi and drop spoonfuls of the moong daal batter in medium hot oil and fry till crisp and golden brown in color.
5. Drain the moong daal pakoras on paper napkins or kitchen towel to remove excess oil.
6. Serve moong dal pakoras hot with coriander chutney, tamarind chutney or tomato ketchup.

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