Lilva Ni Kachori / Winter Fresh Tuvar kachori

Ingredients
For making dough
All purpose flour - 100gm
Salt - 1/4 tsp
Semolina - 1 tbl.sp for crunchiness
Hot oil - 1 tbl.sp

For the stuffing
Fresh tur dal - 500 gm
Ginger green chilli paste - 1 1//2 tsp
Asafoetida - 1/4 tsp
Cumin seed - 1 tsp
Turmeric powder - 1/4 tsp
Lemon juice - 1 tsp
Garam masala - 1/2 tsp
Few chopped corriander leaves
Salt as per taste

Method
 For making dough, mix all the ingredients as given and knead it to a dough by adding little water and let it rest for half an hour.
Coarsely ground fresh tur dal.
Heat 2 tsp f il in a pan and add cumin seeds and let it splutter. Then add asafoetida and ginger green chilli and saute for few seconds. Add coarsely grounded fresh tur dal , turmeric powder, lemon juice and salt and cook for a minutes. In the end add half a tsp of garam masala. Remove it in a bowl and to it add chopped corriander leaves and let it cool down.
Take a small ball of dough, with the help of rolling pin, roll it. Place a tbl.sp of stuffing and close the edges. Deep fry in hot oil and serve hot with green chutney.

Rose Cookies With Egg / Achappam

Ingredients

Rice flour - 1 cup

All purpose flour - 3/4 cup

Thick coconut milk - 1 cup

Sesame seed - 1 tsp

Cardamom powder - 1/2 tsp

Egg - 1

Thin coconut milk as required



Method

In a bowl mix together rice flour, all purpose flour, sesame seed, cardamom powder, one beaten egg and thick coconut milk. Mix it all, add thin coconut milk if required. If the batter is little thin then add 1 to 2 tbl.sp of rice flour and mix it well.

Leave it to rest for 10 to 15 minutes.

Take a rose cookie mould and dip in hot oil for sometime and then dip it in the batter but not fully.

Put it in the oil and fry it as shown in the video. You can use fork or knife to remove cookie or just shake it. Fry in oil till golden brown in color. remove and let it cool down. store it in air tight container.

Sweet Potato and Beetroot Tikki

Ingredients

Sweet potato - 1/2 kg
Beetroot - 1
Red chilli powder - 1 tsp
Roasted cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
Green chilli - 1
Grated ginger - 1 tsp
Few chopped corriander leaves
Cornflour - 1 tbl.sp
Chaat masala - 1 tsp
Salt as per taste

For coating 
Roasted semolina

Method
Boil and mash sweet potato, to it add grated beetroot and all other ingredients and mix it well.
Make round balls, coat it with semolina and shallow fry in oil on both the sides. Serve hot with ketchup.

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.

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.

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.

Medu Vada Recipe

Ingredients
urad dal - 1 cup
green chilli as per taste
few curry leaves
few corriander leaves
chopped onion - 1
chopped ginger -one small piece
salt as per taste

for the chutney
few pieces of coconut chopped
few chopped corriander leaves
few chopped mint leaves
2 to 3 cloves of garlic
juice of half lemon
salt as per taste

Method
Soak urad dal in water for 3 to 4 hours and then blend it to a fine paste using very little water. The batter should be thick.
Make a chutney with the given  ingredients

Heat oil in a pan, take a spoon ful of batter and make a hole in the centre. Fry on a medium flame till done. Serve hot with chutney.

Soya Palak Cutlets

Ingredients
Soya chunks – 1 cup/50 gm
Small bunch of spinach leaves
Green chilli – 2
Small piece of ginger
Boiled potatoes – 4
Bread crumbs – 1 cup
Roasted cumin powder – 1 tsp
Red chilli powder – 1 tsp
Chaat masala – 1 tsp

Method
Boil soya chunks in water, squeeze the water and blend it coarsely.
Blanch spinach leaves and make a puree of it by adding green chilli and ginger.
Boil potatoes and remove the skin.
Take slice of two bread and make bread crumb of it.
Take a bowl, add all the ingredients given and make small flat round tikkis.
Shallow fry in oil and serve hot with chutney or ketchup.

Corn Kabab

Ingredients
corn kernels - 4 to 5 tbl.sp
boiled potato - 4 to 5
ginger green chilli paste - 1 tsp
red chilli powder - 1/2 tsp
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
oats - 1/2 cup
juice of half lemon
chopped coriander and mint leaves
salt as per taste

Method
Boiled coarsely corn kernels and mash or grate boiled potatoes.
Mix all the ingredients given above and make small round flat balls and shallow fry in oil.
Sprinkle chaat masala on top and serve hot.

Paneer Sandwich

Ingredients
mozzarella cheese - 2 to 3 tbl.sp
salt and pepper as per taste
chopped corriander leaves
paneer/cottage cheese slices
refined flour to make a paste
bread crumbs for coating

Method
Grate mozirella cheese and add salt, pepper and corriander/parsley leaves to it.
make a paste of refined flour and add salt and pepper and mix well.
Make slices of paneer and stuff inside two paneer, mozzarella cheese. Dip in refined flour batter and coat it with bread crumbs. Shallow fry in oil and serve hot.

Baked Veg Cheese Paneer

Ingredients
red yellow and green pepper in small quantities
mixed herb 1 tsp
red chilli flakes - 1/2  tsp
pepper powder - 1/2 tsp
grated cheese - 2 to 3 tbl.sp
paneer - 2 to 3 tbl.sp
salt as per taste

for the dough
refined flour - 1 cup
pinch of salt
olive - 1 to 2 tsp
water

Method
Heat oil in a pan and add red yellow and green pepper, saute for few seconds. Add mixed herb, red chilli flakes, pepper powder, salt and mix well. Cook for a minute. Remove in a bowl.
Add cheese and paneer and mix well.
Take a small dough and roll into small chapati. Put the stuffing and cover it as shown. Bake in the oven at 180 degree for 15 to 20 minutes and serve hot.

Achari Chana Masala

Ingredients

Black gram/kabuli chana – 1 cup

Onion - 1

Green chillies – 1

Ginger grated – ½ to 1 tsp

Turmeric powder – ½ tsp

Red chilli powder – 1 tsp

Salt as per taste

Coriander leaves for garnishing

Lemon - 1

Roast together

Cumin seed – 1 tsp

Coriander seed – ½ tsp

Nigella seed – ½ tsp

Mustard seed – ½ tsp

Fennel seed – ½ tsp

Method

Boil chana till soft. Roast together all the ingredients and make a fine powder of it.

Heat mustard oil in a pan, add ginger and green chillli, sauté till the raw smell goes. Then add onion and cook till it turns soft. Add cooked chana, turmeric powder, red chilli powder and salt. Add little water, cover and cook till all the moisture is absorbed.

Add lemon juice and garnish with coriander leaves.

Chaat In A Tart

 How to make Tart

All purpose four – 1 cup

Salt – a pinch

Oil/butter – 1 tbl.sp

Ice cold Water for kneading

For the chaat

Boiled black gram/kabuli chana

Chopped onion

Chopped tomato

Chopped boiled potato

Green chutney

Dates and tamarind chutney

Nylon sev

Method

Make a dough by using all the ingredients given for making tart. Leave it to set for about 10 minutes Take a muffin mould

grease it lightly with oil. Take a small portion of the dough and roll into small circle. Very gently place it in the muffin mould and give a shape of the mould, make more such tart. Bake this in the oven at 180 degree celcius for 10 to 12 minutes.

Remove the tart from the mould. First put boiled chana, then potato, onion, tomato and then pour dates and tamarind chutney, green chutney and in the last nylon sev. Serve this.

Lemon Bhel

Ingredients

Rice puffs – 3 to 4 cups

Fried chana dal – 1 cup

Nylon sev – 1 cup

Turmeric powder – 1 tsp

Red chilli powder and salt as per taste

Lemon - 1

Method

Take a heavey bottom pan, add one tbl.sp of oil. When hot, add salt, red chilli powder and turmeric powder.

Fry for 2 to 3 seconds on a medium flame, and then immediately add rice puffs and mix till each rice puff is very well coated with the masala.

Then add nylon sev and fried chana dal and again cook for 5 minutes.

In the last squeeze out lemon juice and add to it. Mix well and cook for 2 to 3 minutes.

You can store this in a container.

Corn Bhel

Ingredients

Corn kernels boiled – 1 cup

Potato boiled and chopped – 1 cup

Chopped onions

Chopped tomatoes

Sweet chutney

Green chutney

Coriander leaves and nylon sev

For making sweet chutney

Tamarind pulp – ½ cup

Dates soaked in water – 7 to 8

Jaggery – 1 tsp

Roasted cumin powder – 1 tsp

Red chilli powder – 1 tsp

Black salt as per taste

Green chutney

Mint and coriander leaves – 1 cup

Green chillli – 1 or 2

Lemon juice – ½ tsp

Salt as per taste

Method

 Take a bowl, first add  boiled corn kernels, then chopped potatoes.

Top it with chopped tomatoes and onion. Add sweet chutney and green chutney as per taste. Garnish with coriander leaves and nylon sev and serve.

Ghugra (Spicy Karanji Recipe)

Ingredients

For the dough

All purpose flour – 1 cup

Salt - ¼ tsp

Hot ghee/oil – 1 tbl.sp

Water for kneading the dough

For the stuffing

Green peas – 150 gm boiled

Freshly grated coconut – 3 to 4 tbl.sp

Sesame seed – 1 tbl.sp

Cumin seed – 1 tsp

Asofoetida – ¼ tsp

Ginger green chilli paste – 1 tsp

Lemon juice – 1 tsp

Sugar – 1 tsp

Salt – as per taste

Method

Make a dough from the given ingredients given.

For making the stuffing, heat 2 tsp of oil in a pan, add first cumin seeds, when they start to splutter, add asofoetida and then sesame seeds. When the sesame seeds are roasted add grated coconut and ginger green chilli paste and stir fry till coconut changes its color to light brown.

Add green peas, lemon juice and coriander leaves and cook on a slow flame for 2 to 3 minutes.

Remove and lightly mash it.

Make small puris from the dough, put one spoon of stuffing and close it in a semi circle shape by sealing the edges with water.

Deep fry in oil and serve hot.

Stuffed Green Peas Cutlet

Ingredients

Potato – 2

Green peas – 1 cup

Ginger garlic  - 1 tsp

green chilli - 2

Red chilli powder – 1 tsp

Roasted cumin powder – 1 tsp

Salt as per taste

Few coriander leaves

Corn flour – 1 tbl.sp

Oats – 1 tbl.sp

Rice flour and soya flour for coating

Chaat masala

Method

Take 2 big potatoes, boil and mash it.

Boil green peas and keep aside.

To the potatoes, add corn flour, oats, red chilli powder, cumin powder and salt. Mix well and make small flat circles.

Heat oil in a pan, add ginger garlic and green chilli, sauté for 2 minutes till the raw smell goes and then add boiled green peas, salt and coriander leaves.

Gently mash the green peas mixture.

Use this as a stuffing in the potato. Make oblong shape balls.

Coat it with rice and soya flour and shallow fry in oil.

Sprinkle little chaat masala on top and serve hot with chutney.

Idli Paniyaram In Chettinad Style

Ingredients

Idli batter– 1 cup

onion – 1

green chilli – as per taste

few curry leaves

grated cocoonit – 2 tbl.sp

mustard seed – 1 tsp

black gram dal – 2 tsp

salt  as per taste

Soya And Greenpeas Cutlet

Ingredients

Boiled potato – 1

Boiled green peas – ½ cup

Soya chunks – 1 cup

Ginger garlic and green chilli paste – 1 ½ tsp

Amchur powder – ½ tsp

Roasted cumin powder – ½ tsp

Coriander powder – 1 tsp

Salt as per taste

Few coriander leaves

Corn flour -2 tbl.sp

Oats for coating

Chatpati Rice Tikki With Leftover Rice