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.

Sabudana Vada / Sago Vada / Tapioca Fritter

Ingredients

Potatoes - 2 boiled

Sago/sabudana - 1 cup washed and soaked in water for an hour or two

Roasted groundnut coarsely powdered - 1 cup

Green chilli as per taste

Ginger grated - 1 tsp

Few chopped corriander leaves

Juice of half lemon

Salt as per taste



Method

Mash potatoes, and to it add all the other ingredients and mix well. Make small flat balls and deep fry in oil till golden brown in color. Serve hot with ketchup or chutney.

Corn And Mushroom Tart

Ingredients

For making dough

Maida flour/all purpose flour -

Butter - 100 gm



For the stuffing

Garlic - 5 to 6 chopped

Spring onion bulbs-  4 to 5

Spring onion leaves

Corn - 1 cup

Red pepper - 1/2

Yellow pepper - 1/2

Green pepper - 1/2

Mushroom - 1 cup

Cream cheese - 2 to 3 tbl.sp

Eggs - 3

Oregano - 1 tsp

Chilli flakes - 1 tsp

Salt and pepper as per taste



Method

In a bowl take all purpose flour and butter at room temperature and mix it well till it froms like bread crumbs. Then add water and knead it to a dough. Refrigerate it for 10 minutes.



Heat a tbl.sp of olive oil and to it add chopped garlic and cook  for few seconds.

Then add chopped spring onion bulbs and saute till it becomes soft. Add all the vegetables , oregano, chilli flakes, salt and cook till it becomes dry.

In the end add chopped spring onion leaves, mix it and off the flame.



In another bowl beat three eggs and cream cheese, salt and pepper and mix it well.

Take out the dough and  roll it half inch thick. Cut small circle and place it in the tart. First grease the tart with oil.Prick the  tart with a fork so that it does not puff up. Bake it in the oven at 180 degree celcius for 10 minutes. Unmould it and  put the stuffing and pour a tbl.sp of  egg mixture and again bake it at 180 degree celcius till egg is cooked. Serve hot.

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.

Chicken Potato Pattice | Chicken Potato Pattice | Ramadan Recipe

Ingredients

Boneless chicken -
1/2 kg

Boiled potato- 4

Ginger garlic paste
- 2 tsp

Red chilli - 4

corriander seed - 1
tbl.sp

cumin seed - 1 tsp

cinnamon - 1 small
stick

Mace - 1

cardamom - 1

cloves - 3

star aniseed - ½

Turmeric powder -
1/4 tsp

Salt as per taste

Finely chopped onion
– 1

Juice of one lemon

Few chopped
coriander leaves

Eggs – 2 for
coating

Method

In a pan take
chicken pieces and all whole masala like red chillies, star aniseed, cloves,
cinnamon, cumin seed, mace, cardamom, salt and turmeric powder. Cook on a slow
flame without adding water. The chicken will cook in its own moisture.

When it is cooked.
Blend it coarsely with the help of a blender.

Boil potatoes and
mash it. To it add ginger garlic paste, coriander leaves, lemon juice and mix
well.

Mix both chicken
keema and potato and make small balls.

In another bowl,
break two eggs. To it add salt and chilli powder and one tbl.sp of all purpose
flour. Mix it well.

Dip this chicken
balls into it and deep fry in oil till golden brown in color. You can even use
bread crumbs to coat it.

Serve hot with
ketchup or yogurt raita.

Ragda Pattice | Chaat Recipe | Mumbai Street Food Recipe

Ingredients

For the pattice

Potatoes – 4 boiled
and mashed

Cornflour – 1 tbl.sp

Red chilli powder –
1 tsp

Cumin powder – 1 tsp

Turmeric powder – ¼
tsp

Salt as per taste

For making ragda

White peas – ½ kg

Turmeric powder – ¼
tsp

Chilli powder – 1 tsp

Garlic flakes – 3 to
4

Ginger – 1 small
piece

Garam masala – ½ tsp

Salt as per taste

For garnishing

Tomatoes – 2 chopped

Onion – 2 chopped

Green chutney

Few chopped coriander
leaves

Dates and tamarind
chutney

Nylon sev

Chaat masala

Method

White peas soaked
in water for 5 to 6 hours and then pressure cook it by adding salt and turmeric
powder till it becomes soft.

Crush ginger and
garlic and keep aside.

Boil and grate
potatoes and then to it add corn flour, red chilli powder, cumin powder,
turmeric powder and salt and mix it well. Make flat  round balls and shallow fry in oil till
golden brown in color.

In another pan,
heat oil and add ginger garlic and sauté for few seconds, then add cooked peas
and red chilli powder, garam masala and salt. Mix well and let it cook till it
becomes little thick.

In  a serving plate, first keep pattice 2 to 3
then put ragda on it and then  garnish it
with green chutney and  dates tamarind
chutney and then sprinkle it with chopped onions, tomato, coriander leaves and
nylon sev and chaat masala. Serve hot.

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.

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.

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.

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.

Cheesy Veg Tart | How To Make Mini Tart Shell

Ingredients

For making the dough

All purpose flour/ madia – 250 gm

Butter – 50 gm

Salt – ½ tsp

Water for making the dough

For the stuffing

Red capsicum – ½ cut into small pieces

Yellow capsicum – ½ cut into small pieces

Green capsicum – ½ cut into small pieces

Carrot – 1 grated

White pepper – 1 tsp

Garlic powder – ½ tsp

Oregano – ½ tsp

Sweet chilli sauce – 1 tbl.sp

Salt as per taste

Cheese to sprinkle on top

Method

Make a soft dough and cover and let it rest for half an hour.

Take a bowl and add all the stuffing ingredients together.

Take a big ball of dough  and roll it . cut small round circles.

Take tart mould and put this circle in the dough shape.

Prick the base with a fork so that it does not puff up.

Bake in a preheated oven at 180 degree celcius for 10 to 15 minutes.

Remove from the mould put the stuffing masala and garnish with greated cheese. Bake again till cheese melts. Serve hot.

Chicken Teriyaki

Ingredient
boneless chicken cut into long strips - 500 gm
garlic flakes - 4 to 5 chopped
ginger - 2 inch grated
teriyaki sauce - 2 to 3 tbl.sp
salt as per taste
few chopped veggies like capsicum, spring onion etc

Method
In a bowl take boneless chicken and add to it garlic, ginger,salt and teriyaki sauce. Mix it well and let it marinate for half an hour.
Heat sesame oil in a pan and saute this chopped veggies for 2 to 3 minutes.
Remove in a plate. Add more sesame oil in the same pan and  shallow fry this chicken pieces till done.

Beetroot Dosa with Chutney

Ingredients

For
making batter

Rice– 1 cup

Urad dal/black gram dal –  ½ cup

Parboiled rice – ½  cup

Fenugreek seed – 1 tsp

Beetroot – 1 small

Red chilli – 2

Cumin seed – 1 tsp

Ginger– 1 small piece

Little salt

For
making chutney

Onion– 2 medium size

Red chilli – 2

Garlic – 2

Tamarind – small size

Salt as per taste

Mustard seed – 1 tsp

Black gram dal/urad dal – 1 tsp

For tempering

Mustard seed – 1 tsp

Red chilli – 1 broken

Few curry leaves

 Method

Wash and soak dosa making ingredients in water for 3 to 4 hours and then  blend it to a fine paste. Leave it to ferment for 8 to 10 hours. When fermented  add little salt.

Make a paste of beetroot, ginger and red chilli and add it to the batter. Mix well.
Heat a pan and  with the help of a spoon
spread thinly on the tava in a circular way.
Put little oil. When cooked remove in a plate.

For making chutney

In a pan, heat oil, add one tsp of mustard seed, black gram dal and fry till it
splutter.

Then add red chillies and sauté for few seconds. Then add onion and fry for  2 mintues on a medium flame. Add tamarind to it. When cool, blend it to a fine paste by adding little salt.

Temper it with mustard seed, red chilli and few curry leaves. Serve hot with beet root
dosa.

Beetroot Idli Recipe

Ingredients

Rice – 1 cup

Parboiled rice/ukda chawal – 1 cup

Urad dal/black gram dal – ½ cup

Fenugreek seed/methi seed – 1 tsp

Salt – 1 tsp

Cooked rice or poha/rice flakes soaked in water – 1 cup

Beetroot – 1 chopped

Whole black pepper – 1 tsp

For making chutney

Daliya/roasted chana dal – ½ cup

Ginger – 1 inch piece

Coconut pieces – 2 tbl.sp

Green chilli as per taste

Salt as per taste

For tempering

Mustard seed – 1 tsp

Few curry leaves

One red chilli  chopped

Method

Wash and soak rice, parboiled rice, urad dal and fenugreek seed in water for 3 to 4 hours.

Blend it to a fine paste by adding cooked rice or poha.

Cover and leave it to ferment for 8 to 10 hours or overnight.

Next day in a blender, blend one beetroot and whole black pepper and add to the batter. Mix well.

Grease idli maker with oil and pour this batter. Let it steam for 10 to 15 minutes.

When cooked, let it cool down for some time. Demould it and serve hot with chutney.

For making chutney

Blend all the ingredients given and  temper it with mustard seed, curry leaves and red chilli.

Kurdyacha Upma

Ingredients

Kurdiya – 200 gm

Onion –  1 big chopped

Ginger garlic paste – 1 tsp

Tomato – 1 chopped

Red chilli powder – as per taste

Turmeric powder –   ¼ tsp

Roasted cumin powder – 1 tsp

Juice of half lemon

Salt as per taste

Coriander leaves for garnishing

Method

Soak kurdiya in water for 2 hours and then drain the water and keep aside.

Heat oil in a pan, add cumin seed and cook until it splutter.

Add ginger garlic paste and sauté for few seconds.

Add onion and curry leaves and cook till onion turns translucent.  Add chopped tomatoes and cook till it is totally mashed. Now add all the powder masala and fry on a low flame till oil separates.

Add kurdiya to it, mix well. Add juice of half lemon and cover and cook on a slow flame till done.

Garnish with coriander leaves and serve hot.

Green Peas Kotimbir Vadi

Ingredients

Green peas – 1 cup

Chickpeas flour – 1 cup

Bajra flour – ½ cup
Rice flour - 1 tbl.sp

Ginger garlic paste – 1 tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Roasted cumin powder – 1 tsp

Sesame seeds – 2 tbl.sp

Ajwain/carom seeds – 1 tsp

Baking soda – ½  tsp

Asafoetida –  1/4 tsp

Small bunch of coriander leaves

Juice of half lemon

Salt as per taste

Method

Take fresh green peas and coarsely make a paste of it.

Mix all the ingredients given and add water to it. Make a batter which should not be too thin or thick.  Take a greased plate and pour this mixture into it.

Steam it for 10 to 15 minutes. Prick it with a knife. When it comes out clean, it means it is cooked.

Off the flame and let it cool down.

Cut into desired shape and shallow fry in oil. Serve hot with chutney or tomato sauce.

Crispy Fried Chicken Sandwich

Ingredients
 Few bread slices
Boneless chicken - 200 gm
White pepper - 1 tsp
Garlic powder - 1 tsp
Worcestershire sauce - 2 tsp
salt as per taste

For coating
Egg - 1
All purpose flour
Bread crumbs
Salt and pepper as per taste

For bread spread
Grated carrot and cabbage - 1/2 cup each
Capsicum - 1
Mayonnaise
Tomato ketchup

Method
Wash and cut boneless chicken into thin slices.
Add garlic powder, pepper, Worcestershire sauce and salt as per taste to it. Mix it well and let it marinate for 10 to 15 minutes.

For coating beat one egg adding little water to it and also salt and pepper as per taste.
Also add salt and pepper in all purpose flour and bread crumbs.

Now roll chicken pieces in all purpose flour, then dip in egg batter and roll in bread crumbs. Deep fry or shallow fry in oil.

In another bowl, add carrot, cabbage, capsicum and mayonnaise and ketchup. Mix well.

Toast bread slices and spread mayonnaise and place 2 to 3 fried chicken and close with bread slice. and serve.

Cheesy Veg Bread Roll

Ingredients
few bread slices
potatoes - 2 big
green peas - 1 cup
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
red chilli powder and salt as per taste
few chopped corriander leaves
onion - 1 chopped
grated cheese - 2 to 3 tbl.sp

Method
Boil two potatoes and grate it.
Boil green peas and keep aside.
In a bowl take all the ingredients given and mi it well.

Remove the sides of bread slices, dip in water and squeeze out the excess water.
with the help of a rolling pin, flatten it and spread one tbl.sp of this potato mixture.
Roll it tightly. Close the sides properly.

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

Mix Dal Dosa With Cheese

Ingredients
rice - 1 cup
urad dal - 3 tbl.sp
chana dal - 3 tbl.sp
moong dal - 3 tbl.sp
tuvar dal - 3 tbl.sp
one small piece of ginger
green chilli/red chilli as per taste
few corriander leaves
cumin seed - 1 tsp
salt - as per taste
grated carrot
grated cabbage
grated cheese

Method
Wash and Soak rice and dal in water for 3 to 4 hours and blend it to a fine paste by adding little water and ginger, green chilli, corriander leaves.
Leave this to rest for half an hour or overnight to ferment.
Heat a flat pan and with the help of a spoon pour the batter in thin circular shape. Top with grated carrot, cabbage and cheese. Serve hot.