Paneer and Bread Croquettes

Ingredients

Paneer – 100 gm

Potato – 2 boiled

Bread slices – 3
(sides removed)

Ginger paste – 1
tsp

Green chilli
chopped – 2

Red chilli powder –
1 ½ tsp

Cumin powder – 1
tsp

Chaat masala – 1
tsp

Salt as per taste

Few chopped
coriander leaves

For coating

All purpose flour –
1 tbl.sp

Corn flour – 1
tbl.sp

Bread crumbs

Method

Mix  together all the ingredients given and make oblong
shape balls.

Make a paste of all
purpose flour and corn flour using little water and keep aside.

Dip this balls in the
corn flour paste and then roll on bread crumbs. Deep fry in oil till golden
brown in color and serve hot with ketchup.

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.

Instant Rava Vada | Sooji Vada | Vadalu | Semolina Donut

Ingredients

Rava/Semolina – 200 gm

One small piece of ginger chopped

Few curry leaves

Cumin seed – 1 tsp

Few curry leaves

Few chopped coriander leaves

Baking soda – ½ tsp

Yogurt – 4 to 5 tbl.sp

Salt as per taste

Method

Mix all the ingredients together, add
little water and make a thick batter.

Take a tbl.sp of batter and make a hole in
the centre.

Deep fry in oil till golden brown in color
and serve hot with chutney or sambar.

Potato Cheese Sandwich

Ingredients

Potato – 3 boiled and mashed

Garlic flakes – 3

Green chilli – 2

Few coriander leaves

Cheese

Salt as per taste

Few bread slices

Method

Heat oil in a pan and sauté crushed
garlic till the raw smell goes and then add green chilli and fry for a minute.

Add boiled and mashed
potato, cook for a minute, remove in a bowl.

To this add cheese, coriander
leaves and salt as per taste.

Take bread slices, spread
this potato cheese stuffing and cover it with another bread,  put
little butter on the top of the bread slices and toast it on a pan till
golden brown in color. Serve hot.

You can spread little tomato
ketchup on the bread  and then  place the stuffing, this also taste good.

Launki Muthiya

Ingredients

Grated bottle gourd/launki – 250 gm

Wheat flour – 1 cup

Chickpeas flour/besan flour – ¾ cup

Semolina – ¼ cup

Ginger garlic paste – 2  tsp

Green chili – 2

Baking soda – ½ tsp

Curd –  ¼  cup

Sugar – 2 tsp

Red chilli powder – as per taste

Salt as per taste

Coarsely grinded peanuts – 3 tbl.sp

Lemon juice – 1 tsp

Coriander leaves

For tampering

Oil – 2 tbl.sp

Mustard seed – 1 tsp

Sesame seed – 1 tbl.sp

Few curry leaves

Method

Combine all the ingredients given except lemon juice and coriander leaves and knead to a soft dough.

Make oblong shape balls and steam it for 20 -25 minutes.

Heat oil in a pan, add mustard seed and sesame seed, when they start to crackle add curry leaves and muthiya, mix well and cook for 5 to 6 minutes.

Remove in a bowl and garnish with coriander leaves and add lime juice to it.

Paneer Frankie Roll

Ingredients

Paneer/cottage cheese – 200 gm

Onion – 2 small

Tomato – 2 small

Grated carrot – 1 cup

Grated cabbage – 1 cup

Ginger green chilli paste – 1 tsp

Coriander powder – 2 tsp

Roasted cumin powder – 1 tsp

Chaat masala – 1 tsp

Garam masala – ¼ tsp

Turmeric powder – ¼ tsp

Red chilli powder – ½ tsp

Salt as per taste

Method

Heat tablespoon of oil in a pan and add onions to it and saute till it becomes soft.

Then add ginger green chilli paste and saute for a minute and then add chopped tomato. cook till tomatoes are mashed, then add all the powdered masala and cook till oil separates from the masala.

Add grated carrot and cabbage and paneer cubes. cook for 2 to 3 minutes, do not overcook vegetables, let them remain crunchy.

Take a chapati, put the stuffing and roll it and serve hot.

you can spread little green chutney on the chapati before putting the mixture.

Methi Pakoda (Fenugreek Leaves Recipe)

Ingredients

Besan/gram flour – 1 cup

Methi/fenugreek leaves– 3/4 cup

Yoghurt – 2 tbl.sp

Red chilli – ½ tsp

Cumin powder – ½ tsp

Paste of ginger and green chilli – 1 tsp

Turmeric powder – ¼  tsp

Baking soda – ¼ tsp

Lemon juice – 1 tsp

Salt as per taste

Oil – 1 tsp

Method

Chop fenugreek leaves finely.

In a bowl, add all the ingredients except baking soda and oil, mix it well, add water and make a  thick pouring consistency batter.

Now add baking soda and oil and mix well.

Heat oil in a pan, with the help of a spoon, drop one tsp of this batter in the oil and fry on a medium flame till golden brown in color.

Serve hot with chutney or ketchup.

Palak Vadi

Ingredients

Besan/gram flour – 1 cup

Palak/spinach leaves – 3/4 cup

Red chilli – ½ tsp

Cumin seed – ½ tsp

Paste of ginger and green chilli – 1 tsp

Turmeric powder – ¼  tsp

asafetida - ¼ tsp

Baking soda – ¼ tsp

Sesame seed – 1 tsp

Lemon juice – 1 tsp

Salt as per taste

Oil – 1 tsp

Method

Mix together all the ingredients, add one tsp of oil to it and then add enough water to make a thick batter. Grease the plate with oil and pour this batter in it.

Steam it in a pressure cooker or steamer for 15 minutes and then cut into cubes when it is cool.

Shallow fry in oil and serve hot with chutney or tomato ketchup.

Dahi Wada

Ingredients

Urad dal – 1 cup

Salt to taste

Dahi /Yoghurt– 500 ml

Sweet chutney

Green chutney’

Black salt

Roasted cumin powder

Salt as per taste

Method

Soak the dal for few hours  and then wash and grind it  coarsely without adding water or using very less water. Add salt to it and leave aside.

Beat the yoghurt till smooth and add salt to it and regfrigerate it.

Heat oil in a pan and make small balls of urad dal batter and fry till golden brown in color.

In a bowl, take water and add little salt to it. When the vadas are ready, remove and put the vadas in it. Leave them for 5 to 10 minutes.

Squeeze out the excess water from the vada and arrange in a serving plate.

Pour dahi/yoghurt on top of it, then add sweet tamarind chutney, green chutney, red chilli powder, black salt, and rasted cumin powder. Garnish with coriander leaves and serve.

Chilli Cheese Popcorn

Ingredients

corn kernels – 1 cup

Oil – 2 tbl.sp

Butter – 2 tsp

Salt and Chilli powder as per taste

Cheese powder – ½ cup

Method

Heat oil in a pressure cooker and sauté corn on a high flame for a few seconds.

Cover the lid without whistle and leave it to cook on a slow flame for 4 to 5 minutes till all the corns pop out.

Heat butter in a pan, and add chilli powder, salt and cheese powder and mix well and remove from the flame.

Add pop corn to it and toss well. Serve immediately.

Aloo Tikki

Ingredients

boiled potato - 2
finely chopped ginger - 1 tsp
onion - 1 small finely chopped
cumin powder - 1 tsp
red chilli and green chilli and salt as per taste
mint and corriander leaves
cornflour - 2 tbl.sp
bread crumbs

Method

take a bowl, add all the ingredients except cornflour and mix it well. make small flat round tikkis.
make a paste of cornfour and water. Dip this tikki  in  cornflour paste and then roll it on breadcrumbs and shallow fry in oil. Sprinkle chaat masala on top.

Rajma Galauti Kabab

Ingredients

Red kidney bean - 250 gms
soya granules - 100 gm
chopped ginger - 1 tsp
chopped green chilli - 1 tsp
red chilli powder - 1 tsp
corriander leaves
garam masala - 1/2 tsp
cumin powder - 1 tsp
corriander powder - 1 tsp
salt as per taste
oil to fry
lemon juice


Method

Soak rajma overnight, drain the water, boil it and mash it. To this add soya chunks and other ingredients and make small flat round balls and shallow fry, Sprinkle little lemon juice on top.

Cabbage Vada

Capsicum Rings

Corn Pakoda

Palak Paneer Roll

Corn Cutlet

Idli Pakoda

Fish Finger Chips

Ingredients

Pomfret fish – ½ kg

Red chilli powder and salt as per taste

Ginger garlic paste – 1 tsp

Turmeric powder – 1 tsp

Lemon juice – 2 tsp

Black pepper powder – ½ tsp

Rice flour- 2 tbl.sp

Oil for frying

Method

Clean and wash pomfret fish, remove the bones and cut into thin long slices like potato French fries.

Make a paste of red chilli powder, ginger garlic paste,salt,  turmeric powder, lemon juice and black pepper powder and apply on the fish and leave it to marinate for at least 10 to 15 minutes. Heat oil in a pan, roll in rice flour and shallow fry it. Serve hot.

Spring Rolls