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.

Veg Egg Toast |

Ingredients

Few bread slices

Eggs - 4

Onion - 1 small chopped

Garlic flakes - 3 to 4 crushed

Red, yellow and green capsicum - each half chopped

Red chilli flakes - 1/2 tsp

Oregano - 1/2 tsp

Salt and pepper as per taste


Method

Heat oil in a pan and to it add garlic flakes. Saute for few seconds and then add onion, red , yellow and green capsicum and cook till it becomes soft.

Off the flame and let it cool down.

In another bowl, break 4 eggs and add rest of the ingredients. Add cooked capsicum also.

Mix well.

Take a bread slice. Make a square cut from inside. Heat a pan, place this bread piece and in the centre, pour egg batter. Cover with the cut bread slice and cook well on both the sides. Drizzle little oil while cooking.

Serve hot.

Gulgule | Sweet Pua Recipe | Banana Gulgule Recipe

Ingredients

Wheat flour – 1 cup

Ripe banana – 2

Jaggery – ½  cup or as per taste

Milk – ½ cup

Cardamom powder
-1/2 tsp

Baking powder – ½ tsp

Salt – ½ tsp

Method

Mix jaggery and
milk so that jaggery melts.

First blend two
bananas into fine paste and the add rest of the ingredients and little water to
make a smooth batter.

Let it rest for 10
to 15 minutes.

Heat oil in a pan
and with the help of a spoon put little batter in oil and fry it til golden
brown in color.

Chinese Chicken Noodles Samosa | Ramadan Recipe

Ingredients

Chicken boiled and shredded
– 150 gm

Garlic cloves – 3 to
4 crushed

Capsicum – 1 chopped

Carrot – 1 chopped

Cabbage – 1 chopped

Noodles boiled – 1 cup

Soya sauce – 1 tsp

Red chilli sauce –
1 tsp

White pepper and
salt as per taste

For making samosa

All purpose
flour/maida – 1 cup

Salt – ½ tsp

Oil – 2 tsp

Method

For making samosa
patti

Mix together maida
salt and oil and then add water and knead it to a soft dough. Cover and  let it rest for 10 to 15 minutes.

For the stuffing

Heat 2 tsp of oil
in a pan and add garlic cloves. Sauté it for few seconds.

Then add the rest
of the ingredients and then mix well and cook for 2 minutes.

Off the flame and
let it cool down.

Make three small
roti from the dough. Place it on top of each with little oil and flour sprinkle
in between two rotis as shown in the video.

Roll all the three
together into a big thin chapatti.

Heat a flat pan and
cook this roti on both the sides only for ten seconds. Remove and separate each
chapatti. Cut the sides and then cut into rectangular pieces.

Make a samosa shape
and stuff this chicken mixture. Stick with water or maida paste and the deep
fry in oil till golden brown in color. Serve hot with ketchup.

AamRas Recipe | Mango Recipe

Ingredients

Ripe mango - 4

Ginger - 1/2 tsp

Nutmeg powder - 1/4 tsp

Cardamom powder - 1/2 tsp

Jaggery - as per taste

Little saffron soaked in milk



Method

Blend together all the ingredients to a fine pulp. add saffron to it. Mix well and serve with or without puri.

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.

Punjabi Samosa | Crispy and Spicy Aloo Samosa

Ingredients
Potato - boiled and mashed -4
Boiled green peas- 1/2 cup
Cumin seed - 1 tsp
Ginger grated - 1 small piece
Green chilli - 2
Roasted and crushed corriander seed - 1 tbl.sp
Chopped corriander leaves
Turmeric powder- 1/4 tsp
Red chilli powder - 1 tsp
Amchur powder - 1 tsp
Chaat masala - 1 tsp
Salt as per taste

For the samosa patti
All purpose flour/maida  - 1 cup
Caraom seed/ajwain - 1/2 tsp
Ghee or vansapati - 4 tbl.sp
Salt - 1/2 tsp

Method
First make a dough by adding all the ingredients and little water to make a hard dough. Cover and keep aside.

For the stuffing
Boil potatoes and green peas seprately. Mash potatoes.
Heat oil in a pan, add cumin seed and cook till it splutter. Add ginger green and saute for few seconds. Then add boiled and mashed potato, boiled green peas and rest of the ingredients. Cook for few seconds and then off the flame and let it cool down.

Wthe the help of a rolling pin roll small ball of dough into round shape and cut into half. Make a cone shape and fill th stuffing inside it . close it and deep fry in oil till golden brown in color. Serve hot with chutney.