Potato Croquettes Recipe

Ingredients
3 to 4 potatoes boiled and grated
onion - 1
few bread crumbs
few corriander leaves/parsly
salt and pepper as per taste
grated cheese

paste of all purpose flour

Method

In a bowl, mix together potatoes, onion, salt and pepper, bread crumbs, corriander leaves or parsley.
Make small flat round balls and place one tsp of cheese in the centre and again roll it into cylindrical shape.
Dip in all purpose flour paste and roll on bread crumbs. Refrigerate for 3 to 4 hours before you deep fry in oil.
Deep fry till golden brown in color and serve hot with tomato ketchup.

Sour and Spicy Paneer Masala

Ingredients
cottage cheese/paneer - 200 gms
finely chopped onion - 2
ginger garlic paste - 1 tsp
pav bhaji masala - 2 tsp
finely chopped tomato - 1
salt as per taste

paste of
cashewnuts - 15 to 20
poppy seed - 1/2 tsp
yoghurt - 1/2 cup
mint and corriander leaves
lemon - 1/2

Method
Cut paneer into cubes. Make a fine paste of the given ingredients.  Marinate these paneer cubes in this marinated masala.
Heat oil in a pan, add chopped onions and saute till translucent.
Add ginger garlic paste, and saute till the raw smell goes. Add finely chopped tomatoes and cook till it is mashed. Now add marinated paneer with the masala and cook till it starts boiling and the gravy becomes thick. Serve hot with roti or naan.

Fruit Salad with Mango Pudding

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Ingredients
Pulp of 2 mango
1/2 can condensed milk
1/4 cup cream
chop mix fruit of your choice
few walnuts
almonds and pistachio for garnishing

Method
Blend mango pulp, condensed milk, cream and walnuts. Refrigerate this for few hours.
Take fruits of your choice, cut into small pieces and put in a serving bowl. Pour this blended mixture on it and garnish with chopped almonds and pistachios. 

Masala Pav

Ingredients
pav
onion - 1
boiled potato - 1
tomato - 1
capsiucm - 1
pav bhaji masala - 1 to 2 tsp
few corriander leaves
lemon - 1/2
turmeric powder - 1/4 tsp
salt as per taste
butter

Method
Boil and grate potato.
chop tomato and capsicum and keep aside.
Heat  1 tbl.sp of oil and butter about 1 tsp in a pan, add onions and saute till translucent. Then add tomatoes and cook till it becomes little soft. when done, add potato, pav bhaji masala, turmeric powder, salt, lemon and corriander leaves. cook for a minute and then add capsicum, cook for few seconds as we don't want it to become soft. Remove from fire and let it cool.
Heat pav on a pan by applying little butter. Stuff it with one tablespoon of this mixture and serve hot.

Egg keema mughlai paratha

Ingredients

chicken keema - 250 gm boiled and shredded
chicken stock - 1 cup
onion - 1
ginger garlic paste - 1 tsp
green chilli - 1
red chilli powder - 2 tsp
cumin powder - 1 tsp
corriander powder - 2 tsp or curry powder
turmeric powder - 1/4 tsp
garam masala - 1/2 tsp
tomato puree - 2 tbl.sp or 2 tomatoes
salt as per taste
few corriander leaves
wheat flour dough

Method
Make a dough of wheat flour and keep aside to rest.
Heat oil in a pan and fry onion till golden brown in color. Then add ginger and garlic paste and tomato puree and saute for few minutes. Add green chilli, cumin powder, corriander powder, red chilli powder, turmeric powder, garam masala and stir fry for a minute. Add shredded chicken or raw chicken keema along with chicken stock. Cook till the mixture becomes dry.
Leave it to cool for sometime.
Make a chapati from the dough and place one spoon of keema and close it.
Again roll this paratha. Fry on a hot tawa by putting little ghee or butter and serve hot.

Canapes Stuffed with Paneer and Corn

Ingredients
few canapes
onion - 1
boiled corn kernels - 1 cup
half of tomato
half of capsicum
paneer - 1/2 cup
red chilli sauce - 1 tsp
lemon juice - 1/4 tsp
salt as per taste
1 tbl.sp of cheese

Method
Deep fry canapes in oil and keep aside.
Heat oil in a pan, add onion and fry till soft, then add tomatoes, capsiucm finely chopped,corn, paneer, red chilli sauce, salt, lemon juice and cook for 2 to 3 minutes.
Put one spoon of it in canapes and garnish with cheese. Serve immediately.

Chickpeas Salad with Yoghurt

Ingredients
chickpeas - 1/2 kg boiled
yoghurt - 1/2 to 1 cup
onion - 1
cucumber - 1
red chili powder - 1/2 tsp
roasted cumin powder - 1 tsp
pepper powder - 1/2 tsp
black salt - 1/2 tsp or as per taste
salt as per taste
few corriander leaves you can also add parsley leaves
half of lemon juice


Method
Wash and soak chickpeas in water for 4 to 5 hours or overnight and then pressure cook till it becomes soft.
Drain the water and put this chickpeas in a bowl.
Make a dressing of yoghurt, olive oil, red chilli powder, roasted cumin powder, pepper powder, black salt, salt, corriander leaves and lemon juice. Finely chop cucumber, onion and mix with chickpeas along with the dressing and refrigerate it for an hour or more before serving.

Jain Banana Vada

ingredients
raw banana boiled and mashed - 3
green chilli - 2 or as per taste
ginger - 1 small piece
mustard seed - 1 tsp
corriander leaves
salt as per taste
Make a batter of chickpeas flour

by adding water and salt. You can add red chilli powder if you need more spicy.

Method

Boil and mash banana and keep aside.

Heat oil in a pan and add mustard seeds, when it splutters add green chilli and ginger, saute for 2 to 3 minutes and then add mashed banana and corriader leaves and salt. Mix well, cook for a minute and off the flame.

Make small balls from it and dip it in the besan batter and deep fry in oil till golden brown in color.

Masala Idli Recipe

Ingredients
idli - 12
onion - 1
capsicum - 1/2 
ginger green chilli paste - 1 tsp
asafoetida - a pinch
mustard seed - 1 tsp
urad dal - 1 tsp
few curry leaves
sambar powder - 1 tsp
red chilli - 2
half of lemon
corriander leaves for garnishing

Method
Cut idlis into small pieces.
Heat oil in a pan and add mustard seeds, urad dal, when it splutters add few curry leaves, red chilli  and saute for a minute. Add ginger and green chilli paste and saute till the raw smell goes and then add onions and saute till it becomes soft.  Add asafoetida, sambar powder, capsicum and stir fry for few seconds. Add idli pieces and mix well till all the idlis are coated well.
Sprinkle lemon juice on it and garnish with corriander leaves.

Sweet Potato Cutlet

Ingredients

sweet potato - 4 to 5
potato - 2
onion - 1
ginger green chilli paste - 1 tsp
methi leaves/kasuri methi 
fennel seed - 1/4 tsp
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
sesame seeds - 1 tsp
chaat masala - 1/2 tsp
cornflour - 2 tbl.sp
salt as per taste

Method
combine all the ingredients together and make small tikkis.
shallow fry in oil till golden brown in color.
Sprinkle chaat masala and serve hot with tomato ketchup.

Cream Cheese with Herbs Canapes

Ingredients
cream cheese -3 tbl.sp
thick yoghurt - 3 tbl.sp
cottage cheese/paneer - 1 tbl.sp
roasted garlic - 4 to 5
rosemary herbs - 1/4 tsp
dried oregano - 1/4 tsp
dried thyme - 1/4 tsp
half of lemon
few corriander leaves/parsley
salt and pepper as per taste
few canapes
olives

Method
Mix together all the ingredients given in a bowl and refrigerate it for an hour.
 Fry canapes in oil for few seconds and remove and set on a plate.

Put  this mixture into the canapes and decorate with olives and serve immediately.

Keema Stuffed Egg Recipe

Ingredients
onion - 1 
keema - 1 cup
boiled egg - 5
yoghurt - 1/2 cup
ginger garic paste - 1 1/2 tsp
garam masala - 1 tsp
salt as per taste
few corriander leaves
egg for coating
bread crumbs

Method
Cut boiled eggs into half and remove the yolk. Mash this yolk and keep aside.
Heat oil in a pan, add onion and saute for till it becomes brown in color. Then add ginger garlic paste, and saute for few seconds till the raw smell goes. Add yoghurt, keema, garam masala, mashed egg yolk and salt and cook till the whole mixture gets dry. Garnish with corriander leaves and keep aside.
Whisk egg for coating by adding salt and red chilli powder.
Put the stuffing in the egg and dip in egg mixture and roll on bread crumbs.
This can be either deep fried or shallow fried in oil till golden brown in color. Serve hot with ketchup.

Idli 65 Recipe

Ingredients
cooked idlis - 12
all purpose flour - 1 cup
corn flour - 2 tbl.sp
salt and pepper as per taste
soya sauce - 1 tsp
tomato ketchup - 2 tbl.sp
green chilli as per taste
one small piece of ginger
food color

Method
Cut idlis into small pieces.

First make a batter of all purpose flour, corn flour, salt and pepper and food color by adding water. Make a smooth batter.

Dip idli pieces into it and deep fry in oil. Remov e and keep aside.

Heat oil in a pan, add green chilli and ginger and cook for a minute, then add soya sauce and tomato ketchup and add all the fried idlis. Mix well and serve.

Egg Spinach Sandwich

Ingredients

few spinach leaves finely chopped
finely chopped onion - 1
garlic flakes - 4 to 5
eggs - 3
grated cheese
salt and pepper  as per taste
Bread Slices

Method
Heat a pan, add oil and fry garlic flakes for few seconds, then add onions and fry till it becomes soft. Then add  spinach leaves and  cook till it becomes soft. Add eggs one by one to it and stir fry till egg is cooked. Take bread slices, spread this mixture on it and sprinkle cheese on it. Cover it with another bread, apply little ghee on top of both the sides and toast on a pan till golden brown in color.

Veg Paneer Lollipop

Ingredients

onions - 1 cup
paneer - 1 cup
boiled and mashed potato - 1 cup
chopped carrot - 1 cup
soya sauce - 1 tsp
ginger green chilli paste - 1 tsp
garlic flakes - 4 to 5
salt and pepper as per taste
corn flour - 3 tsp

Method

Mix all the ingredients given and make into small oblonge shape balls. Dust with all purpose flour and deep fry in oil till golden brown in color. Insert tooth pick and serve as a veg paneer lollipop.

Chicken and Veg Spring Rolls

Ingredients
onion - 1 finely chopped
garlic flakes - 2 to 3 finely chopped
ginger - 1 small piece
cabbage - 1 cup finely chopped
carrot - 1 cup finely chopped
capsicum - 1/2 finely chopped
boiled and shredded chicken - 1/2 cup
soya sauce - 1 tsp
corn flour paste
salt and pepper as per taste
Spring roll sheets

Method

Heat 2 tsp of oil in a pan, add garlic and ginger and saute for few seonds. Then add onion and cook till soft. Add cabbage, carrot, capsiucm, boiled and shredded chicken, soya sauce, salt and pepper and cook for 2 minutes. Add one tsp of corn flour paste and mix well. Cook for a minute and remove from flame. 

Take a spring roll sheet and put one spoon of the stuffing and close it as shown in the video. 

Deep fry in oil till golden brown in color and serve hot with ketchup.

Veg Paneer Momos

Ingredients
Ingredients
all purpose flour dough
finely chopped cabbage - 1 cup
finely chopped carrot - 1
onion - 2
ginger garlic paste - 1 tsp
green chilli as per taste
paneer - 1 cup
soya sauce - 1 tsp
salt and pepper as per taste
make a dough of
all purpose flour - 2 cups
pinch of baking soda
pinch of salt

Method
Heat 2 tsp of oil in a pan and add ginger garlic paste and green chilli and saute for few seconds. Then add onions and saute till soft. Then add cabbage, carrot, paneer, soya sauce, salt and pepper and cook for few minutes. Do not overcook the vegetables.

Remove from flame and let it cool.
Make small thin rotis from the dough, put one spoon of the mixture to it and close it it any shape you like.
Let it steam for ten minutes and then serve hot.

Ande Ka Halwa

Ingredients
eggs - 4
milk - 1 cup
condensed milk - 1 cup
cardamom powder - 1/2 tsp
coarsely powdered pistachio and almonds
ghee/butter - 2 tbl.sp
few raisins
saffron 
semolina - 2 tbl.sp soaked in water

Method
In a bowl mix together egg, milk, condensed milk, half of coarsely powdered pistachio and almonds and cardamom powder. Whisk together all this ingredients.

Heat ghee in a pan, lower the flame and add this mixture and keep on stirring it till it becomes thick. When it is half done, add rasins, semolina, saffron and again continue cooking till it becomes thick and you get a halwa like consistency.
Garnish with remaining powdered almonds and pistachio and serve.

Malai Kulfi

Ingredients
Milk - 250 ml
milk powder - 50 gm
cardamom powder - 1/2 tsp
condensed nulk - 100 ml
few threads of saffron
pistachio coarsely powdered

Method
Take milk in a heavy bottom pan, add milk powder, condensed milk, cardamom powder and few threads of saffron and let it boil. Remove from fire, add pistachios to it and let it cool down.
Pour this in a kulfi mould and leave it to set. Serve when ready.

Yoghurt Chicken

Ingredients
chicken - 250 gm
yoghurt - 1 cup
paste of 15 to 20 cashewnuts
onion - 1 chopped
garlic flakes - 5 to 6 crushed
green chillli - `1
red chillli powder - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
salt as per taste
kasoori methi - 1 tsp
corriander leaves for garnishing

Method
In a bowl, mix together  chicken pieces, yoghurt, paste of cashewnuts, red chilli powder, roasted cumin powder, turmeric powder and salt and leave it to marinate for half an hour.
 Heat oil in a pan, add onions, green chilli and garlic and fry till golden brown in color. Add this marinated chicken with the masala and cook on a low flame till the gravy thickens and the chicken becomes soft and tender. In the end, add kasoori methi leaves and garnish with corriander leaves.

Chicken Pizza

Ingredients

boneless chicken - 250 gm
garlic flakes chopped - 4 to 5
salt and pepper as per taste
pizza base
pizza sauce
capsicum
onion rings
olives
cheddar and mozirella cheese

Method

Heat oil in a pan, add garlic flakes and saute for few seconds. Then add boneless chicken pieces, salt and pepper and cook till the meat has become soft and tender.
Take pizza base and spread pizza sauce on it, then spread boneless chicken, round slice of onion, capsicum, olives and grated cheese. Bake in a preheated oven at 180 degree celcius till the cheese melts and the pizza base is also cooked. Cut into slices and serve.