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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BABY CARROTS IN WHITE SAUCE

Ingredients:
10 no. baby carrots stir fried
2 tbsp white sauce
1 tsp cream chease
1-2 tbsp milk

Method:

1. Blanch and stir fry baby carrots in butter with some salt and pepper.
2. Take some white sauce in a pan add one tbsp milk and a tsp of cream cheese or cheese spread to it then add stir fried baby carrots to it.
3. Mix well and cook till the cheese melts and the sauce coats the carrots. 
4. Garnish with some fresh parsley leaves and serve hot. 

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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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PATRA

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 4

Ingredients:

10 medium sized colocasia leaves/ taro leaves or arbi ke patte
For The Besan Mixture
2 1/2 cups besan / gram flour
1 tsp ginger-green chilli paste
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp asafoetida
3/4 cup grated jaggery
3 tbsp tamarind pulp
1 tsp oil
salt to taste

For tempering:
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
a pinch of asafoetida (hing)

For The Garnish
2 tbsp freshly grated coconut
2 tbsp pomegranate seeds
2 tbsp finely chopped coriander (dhania)

Method :

1. Combine all the ingredients listed under besan mixture in a bowl, add water  and mix thoroughly till the jaggery melts and the mixture becomes smooth. Keep aside.
2. Wash the colocasia leaves and dry using a kitchen towel.
3. Place the leaves with the vein side facing you on a clean dry surface and remove the veins using a sharp knife.
4. Place a leaf with the tip facing towards you, apply little besan mixture and spread it using your fingers to make an even layer.
5. Apply little besan mixture on another leaf and place it in on the first leaf with the tip in the opposite direction.
6. Repeat the procedure 3 more leaves.
7. Fold the leaf around 1” from one side.
8. Apply the besan mixture on it. Repeat the same with the other side.
9. Fold the leaf around 1” from your side.
10. Apply the besan paste on it with your fingers.
11. Roll it up tightly, while applying besan mixture with each fold. Keep aside.
12. Repeat with the remaining 5 leaves and besan mixture to make 1 more roll and steam in a steamer for 20 to 25 minutes or till it becomes firm.
13. When cool, cut into 12 mm. (½”) thick slices. Keep aside.
14. Heat the oil in a kadhai and add the mustard seeds.
15. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
16. Add the patra pieces, toss gently and sauté on a medium flame for a minute.
17. Serve immediately garnished with coconut,pomegranate and seeds.

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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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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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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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BURGER

Ingredients:

1 burger bun
1 cheese slice
2 Mccain burger patties
1 tbsp mayonnaise or fresh cream
1 tsp tomato ketchup or 1 tsp each of tomato ketchup and pizza pasta sauce
2 slices of tomato
2 slices of onion
1 salad leaf
oil for frying
butter for toasting buns

Method:

1. Deep fry the burger patty in hot oil.  Keep aside.
2. Mix mayonnaise and sauces.if you like you can mix some shreaded carrot and cabbage in this miture. Keep aside.
3. Slice the burger into two roundels.
4. Apply some butter and toast each burger slice from both sides.
5. Apply mayonnaise sauce mixture on the lower slice then place a burger patty over it.
6. Now place a cheese slice then a cutlet then onion and tomato slices and salad leaf.
7. Finally cover it with the top slice and seal with the help of a toothpick.

 

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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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CHEESE CHILI PATTY

For dough of the crust:
3 cups all purpose flour
1 cup water
1 tsp salt
1 tbsp white vinegar
1 cup butter
1 egg yolk beaten (Optional for the glaze)

For filling:
2 medium sized onion finely chopped
1 capsicum finely chopped
5-6 cloves of garlic
1-2 green chilies finely chopped
150 gms cottage cheese
2 tsp soya sauce
1 tsp chili sauce or schezwan sauce
1-2 tsp tomato ketchup
1 tsp vineger

1 tsp cornflour dissolved in 2-3 tsp water
1 tbsp oil
salt and black pepper to taste
 
Method:
For the crust:

1. Mix the salt with 2 cups of flour in a mixing bowl. Make a hole in the center. Pour in water and vinegar. Mix lightly using your hands. Generously dust surface area. Knead until dough is firm and slightly sticky to make a soft dough. Roll the dough into a ball. Wrap it up in plastic wrap. Place the dough in refrigerator 30 minutes.
2. Mix together butter and rest of the flour. (1 cup.) It will form a soft paste that is easy to spread.
3. Spread the butter mix generously.Take the chilled dough and roll it into a rectangle 1/4 inch thick. Leaving a one inch margin around the edge, spread the butter mix over 2/3 of the dough. Fold the dough into thirds like you were folding a letter, starting with the portion of dough with no butter. Refrigerate for 30 minutes to allow the dough to relax, and so the butter doesn't get displaced when rolling out again.
4. Roll out the dough again to a rectangle which 3 times longer than large. Take one end of the dough and fold it two-thirds of the dough's length toward the other end. Now, take the other end and fold it the opposite way. You should now have three layers of dough. Refrigerate for 30 minutes. Roll out again, but move the rolling pin along the folded sides (i.e. turn the dough 90 degrees). Repeat process up to 5 times.
5. Refrigerate dough at least for 2 hours.

For the filling:

1. Heat one tablespoon of oil in a kadai. Add finely chopped garlic. 
2. Then add chopped onions, capsicum and saute for a while.
3.  Addd  green chilies ,all the sauces,vinegar, salt and pepper and mix well .
4. Add chopped cottage cheese and mix well.  Add cornflour slurry and mix well.   
5. Remove from heat. Set aside to cool.

Assembling:

1. Preheat oven at 400 F or 180 C. Place a pan of water on the bottom rack of the oven. 
2. Roll the dough to about 1/2 inch thickness. Cut the dough into 2 1/2 inch rectangles. Place a tablespoonful of stuffing on one side of the dough. Fold and lightly press ends together. 
3. Place the patties on a baking sheet or in a greased baking tray. Brush the tops and edges of the patties with egg yolk or oil before placing in the oven if you want to have the shine on the surface of the patties. 
4. Bake until golden brown, it will take around 35-45 minutes.

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SEMOLINA CROQUETTE KEBAB / LEFTOVER VEGITABLE UPMA CUTTLET

Preparation time: 30 minutes
Cooking time : 10-15 minutes
Serves :6


Ingredients:
1/2 cup dry roasted semolina(suji)
1 finely chopped onion
1/2" ginger grated or finely chopped
2-3 cloves of garlic finely chopped
1- green chilies finely chopped
1/2 cup finely chopped vegetables (carrot,capsicum,peas,corn,cauliflower,beans etc.)
2 tbsp oil + oil for deep frying
1 big or two small boiled potatoes
salt and pepper to taste
1/2 tsp catch sabzi masala
1/2 tsp dhania powder
1/2 lemon's juice
2 tsp chopped coriander
2 tbsp maida (all purpose flour
1 tbsp corn flour dissolved in 1/2 to 1 tbsp water to make a thick slurry
1/2 cup bread crumbs

Method (vidhi):

1. Heat 2tbsp oil in a pan .
2. Add finely chopped ginger,garlic,onion, green chilies stir for a minute or two till the onions become pink in color.
3. Now add rest of the finely chopped vegetables and stir till they become tender.
4. Add salt,pepper,coriander powder and sabzi masala and mix well.
5. Now add dry roasted semolina and stir for a while.
6. Add one and a half cup water and lemon juice and stir till all of the mixture come together and leaves sides of the pan.  Keep aside and let it get completely cold.
7. Mash boiled potatoes and add them to the prepared mixture or upma,add chopped coriander and mix well.
8. Check for salt if o.k then proceed further otherwise add some salt to it.
9. Make kebabs of desired shape and size, roll them in dry maida then dip them in the cornflour slurry then roll them in bread crumbs and deep fry in hot oil till they become golden in color. 
10. Serve hot with ketchup or a dip of your choice.

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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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