Idli 65 | Chilli Idli | Fried Idli | How to Make Idli 65 With Leftover ...

Ingredients

Idli – 5 to 6

Ginger garlic paste
– 1 tsp

Chilli powder – 2 tsp

Cumin powder – 1 tsp

All purpose flour –
¼ cup

Yogurt – 1 ½ tbl.sp

Juice of half lemon

Food color – optional

Salt as per taste

Few curry leaves
for tempering

Method

Cut idli into 4
pieces.

In another bowl,
add all the ingredients given. Mix well by adding little water. Add this idli
pieces to it and mix it well. Let it marinate for half an hour.

Deep fry in hot oil
and remove in tissue paper.

Temper it with
curry leaves and serve hot.

Kanchipuram Idli

Ingredients

Rice – 1 cup

Parboiled rice – 1 cup

Urad dal/black gram
dal – 1 cup

Poha/rice flakes – ½
cup

Fenugreek seed – ½ tsp

Salt as per taste

Ginger – 1 tsp

Turmeric powder – ½
tsp

For tempering

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Chana dal – 2 tsp

Urad dal – 2 salt

Cumin seed – 1 tsp

Whole pepper – 2 tsp

Asafoetida – ¼ tsp

Few curry leaves

Method

Wash and soak rice,
par boiled rice and urad dal in water for 3 to 4 hours. Soak rice flakes in
water for half an hour.

Blend it in a
blender along with rice flakes. Cover
and let it ferment for 10 to 12 hours.

Next day to it add
ginger powder, turmeric powder and salt. Mix it well and temper it with the
ingredients given.

Take idli mould. Grease
it with oil and pout the batter. Steam it for 10 to 12 minutes. Serve hot with
coconut chutney.

Dry Garlic Chutney | Lasun Chutney | Vada Pav Chutney

Ingredients
Dry coconut grated - 1 cup
Red chilli -  6 to 7
Garlic - 2 bulbs
Sesame seed - 3 tbl.sp
Salt as per taste

Method
First dry roast chilli for few seconds, remove in a blender and in the same pan dry roast coconut and sesame seeds for few seconds.
Put a tsp of oil in a pan and roast garlic flakes so as to remove pungent smell of garlic.
Add this all in a blender and blend it to a fine powder. Serve with vada pav.

Instant Rava Idli | Suji Idli | Soft and Spongy Semolina Idli

Ingredients
Semolina - 1 cup
Yogurt - 1/2 cup
Baking soda - 1/2 tsp
Salt - 1/2 tsp

For tempering
Mustard seed- 1 tsp
Gree chilli- 1 chopped
Urad dal - 1 tsp
Black pepper crushed - 1 tsp
Few curry leaves

Method
Heat oil and temper with the ingredients given. Then add semolina and roast for few seconds.
Remoe in a bowl and to it add yogurt, baking soda and salt and little water. Mix well.
Let it rest for 10 to 15 minutes. In the meanwhile, if it becomes thick add little more water.
Grease idli mould with oil and pour the batter.
Steam for 10 to 12 minutes and remove and serve hot with chutney.

Vada Pav | Batata Vada | Mumbai Street Food

Ingredients
Potato boiled- 4
Ginger crushed - 1 inch piece
Garlic - 4 crushed
Green chilli - 2
Mustar seed - 1 tsp
Black gram dal - 1 tsp
Turmeric powder - 1/4 tsp
Few curry leaves
Few corriander leaves
Salt as per taste
Few ladi pav
Garlic chutney

For the batter
Chickpeas flour - 1 cup
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt as per taste

Method
First boil potatoes and peel the skin.
Heat 2 tsp of oil in a pan and to it add mustard seed and let it splutter. Add urad dal and fry for few seconds. Add ginger and  green chilli and saute for few seconds. Then add few curry leaves and then boiled and mashed potato, turmeric powder, salt and corriander leaves. Mix well and let it cool down.

In another bowl, make a  smooth batter of the ingredients given by adding little water.

Make small round balls of the pototo masala and dip in the batter. Deep fry in oil till golden brown in color. Remove on a tissue paper.

Take ladi pav, open it and spread little garlic chutney inside and place one potato vada and serve.

Rava Dosa | Instant Sooji Dosa | Semolina Crepes

Ingredients
Semolina - 1 cup
Allpurpose flour - 1/2 cup
Rice flour - 1/2 cup
Onion - 1 smalll chopped
Ginger - 1 small piece grated
Buttermilk - 1 cup
Cumin seed - 1 tsp
Black pepper crushed - 1 tsp
Few chopped corriander leaves
Salt as per taste

Method
Mix all the ingredients, add little water to it and mix well. Let it rest for 10 to 15 minutes
If it becomes too thick, add little water to it
Then make dosa from it and serve hot with chutney or sambar.

Mango Kulfi | AAm Ki Kulfi | No Cook Easy Mango Kulfi

Ingredients
Milk - 130 ml
Condensed milk - 200 ml
Mango pulp - 1  mango
Cream - 250 ml
Cardamom powder - 1/4 tsp

Method
In a blender, blend together milk, condensed milk, mango pulp and cardamom powder to a fine paste.
Add cream and again blend it for a minute.
Pour in a kulfi mould and let it freeeze for 8 to 10 hours.
Demould and serve.

Raw Mango Chutney | Mango Chutney Sweet And Spicy | Totapuri Mango Chutney

Ingredients
Totapuri raw mango - 1 peeled and chopped
Jaggery - 1/4 cup or as per taste
Kashmiri red chilli - 3
Roasted cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Few curry leaves
Mustard seed - 1 tsp

Method
In a blender add chopped mango, jaggery, chilli, cumin powder and salt. Blend it to a fine paste.
For tempering heat oil, add mustard seeds, asafoetida , turmeric powder and few curry leaves.
Pour this on the chutney. Serve hot with rice, roti or as sandwich spread.

Urad Dal Recipe | Dhuli Urad Dal | Mash Ki Dal | Split Urad Dal Recipe

Ingredients
Urad dal/black gram dal - 1 cup
Hing/asafoetida - 1/4 tsp
garlic cloves - 3 to 4
Turmeric powder - 1/2 tsp

For tempering
Black cardamom - 1
Cinnamon - 1 small stick
Cumin seed - 1 tsp
Onion - 1 big chopped
Few curry leaves
Green chilli - 2 slit
Garlic - 7 to 8 crushed
Ginger - 1 small piece crushed
Bay leaf - 1
Tomato - 1 big (pureed)
Red chilli powder - 1 tsp
Few chopped corriander leaves
Salt as per taste

Method
Wash and soak urad dal for two hours. Then pressure cook it by adding  turmeric powder, garlic cloves, asafoetida to it and little more water.
Tempering it with ingredients given and serve hot with rice or roti.

Hariyali Chicken Tikka | Murgh Tikka Hariyali | Green Chicken Tikka | Ha...

Ingredients
Chicken boneless - 1/2 kg
capsicum - 2 cut into cubes
onion- 2 cut into cubes
ginger garlic paste - 2 tsp
yogurt - 2 tbl.sp
red chilli powder- 2 tsp
corriander powder- 1 tsp
garam masala - 1/2 tsp
turmeric powder - 1/4 tsp
salt as per taste
paste of mint leavves, corriander leaves and green chilli - 2
juice of half lemon

Method
Wash and cut chicken pieces into thin slices.
Cut onion and capsicum into cubes.

 Marinate the chicken pieces with all the ingredients given and let it rest for half  to one hour.
Take barbecue stick and insert first capsicum then chicken piece and then onion piece. Repeat this three to four times. Shallow fry in oil and serve hot with chutney.

Sponge Cake In Kadai | Soft Sponge Cake Without Oven | Cake In A Pan

Ingredients
All purpose flour/ sugar- 200 gm
Powdered sugar - 200 gm
Oil/butter - 100 gm
Eggs - 2
Baking powder - 1 tsp
Salt - 1/4 tsp
Vanilla essence - 1 tsp  or lemon zest - 1 tsp
Milk - `1/4 cup

Method

All the ingredients should be  at room temperature.
In a bowl, first take  oil and sugar and blend it till creamy. Then add eggs one by one  and blend it for 2 minutes. Add rest of the ingredients and mix with the help of a spatula.        Blend it with the help of a blender for few seconds. Add milk if the batter is little thick. It should be smooth runy batter. Pour this batter in a greased baking mould.

Heat a kadai/pan on high flame. Place a plate on it and then baking tray. Slow the  flame to minimum and cover it with a lid. Let it cook till it is done.

Prick it with a fork, if it comes out clean then it si ready.

Banana Chips | Banana Wafers

Ingredients
Raw banana - 2
Turmeric powder - 1 tsp
Enough salt to make the water salty

Method
Peel the banana and keep aside.
Make a mixture of turmeric powder, salt  and water.
Heat oil in a pan. When it is hot, with the help of a slicer directly slice banana into the oil.
Fry it on a medium flame. When it is half done add a tsp of turmeric and salt mixture.
Keep frying till it becomes crispy.
When done, remove on a tissue paper and spread so that it completely cool down.
Store in an air tight container.

Semolina Cutlet | Suji ke Cutlet | Semolina Veg Cutlet | Upma Cutlet | R...

Ingredients
Roasted semolina/suji/rava - 1 cup
Green chilli - 2
Chilli flakes - 2 tsp
Onion - 1 medium
Grated capsicum - 1
Grated carrot - 1
Few chopped corriander leaves
Salt as per taste
Water - 2 cup
Maida/all purpose flour - 1 tbl.sp
Bread crumbs - 1 cup


Method
Grind two bread slices into bread crumb. Add half of chilli flakes to it.
Make a paste of maida with water and keep aside

In a pan, heat two cup of water and add salt and a tsp of oil  to it. When it starts boiling add green chilli, onion capsicum and carrot. Cover and let it cook for some time.
When it starts boiling add roasted semolina to it and corriander leaves. Mix it well till it becomes thick. Remove from flame. When it is still warm make a flat round balls or  heart shape tikki as shown in the video.  Dip in all purpose flour paste and coat it with bread crumbs.  Deep fry in oil and serve hot with chutney or ketchup.

Chilli Cheese Toast | Veg Chilli Cheese Toast | Quick Snack

Ingredients

Few slices of bread

Capsicum - 1 chopped

Carrot - 1 grated

Garlic powder - 1/2 tsp

Oregano - 1/4 tsp

White pepper powder - 1 tsp

Mozirella cheese - 1/2 cup

Cheddar cheese - 1/4 cup



Method

In a bowl add all the ingredients mix well.

Spread bread slices in a baking tray and put a tbl. sp of this mixture on the bread.

Bake it in a preheated oven at 180 degree celcuis  till cheese melts.

Serve with tomato ketchup on top

Semolina Fingers | Sooji Fingers | Instant Snack Recipe

Ingredients

Few bread slices cut into rectangle pieces

semolina/suji - 1/2 cup

Yogurt - 2 tbl.sp

Green chilli - 2 chopped

Red chilli powder - 1 tsp

Roasted cumin powder - 1 tsp

Turmeric powder - 1/4 tsp

Chaat masala - 1/2 tsp

Few chopped corriander leaves

Salt as per taste


Method

Take a bowl and add all the ingredients given except bread slices.

Add water and make a thick batter.

Coat this bread pieces with this batter and shallow fry in oil.

Serve hot with green chutney.

Aloo Paneer Tikki | Potato Paneer Cutlet | Easy Starter Recipe

Ingredients
Boiled potato grated - 1 big
Paneer/Cottage cheese - 150 gm
Bread crumbs - 2 slices
Chilli powder - 1 1/2  tsp
Cumin powder - 1 tsp
Chaat masala - 1 tsp
Juice of half lemon
Few chopped corriander leaves
Salt as per taste
Cornflour for dusting

Method
In a bowl, mix together all the ingredients given. Levae it aside for 10 minutes.
With the help of heart mould, give a heart shape to the cutlet. Dust with cornflour and shallow fry in oil till golden brown in color.
Serve hot with tomato ketchup.

Sweet Sevai | Meethi Sevai | Seviyon ka meetha | weet vermicelli

Ingredients

Vermicelli – 200 gm

Sugar – 100 gm

Cardamom powder – ¼
tsp

Water – 400 ml

Chopped nuts and
raisins – 2 to 3 tbl.sp

Method

If vermicelli is
not roasted, then dry roast it for few minutes and then remove in another pan.

Heat one tbl.ghee/butter
in a pan and to it add chopped nuts and raisins and cook till raisins puff up.
Remove and keep aside few for garnishing.

Add water and sugar
to it and cover and cook till it starts boiling.

Add roasted
vermicelli and mix well and cover and cook on a slow flame. Keep stirring in between.

When cooked, remove
in a plate and garnish with fried nuts and raisins.