Tofu Paratha

Ingredients

Crumbled  tofu – 1 cup

Crushed garlic – 7 to 8

Capsicum – 1 chopped

Grated carrot – 1

Amchur powder – ½ tsp

Coriander leaves

Green chilli and salt as per taste

Wheat flour dough

Method

Mix all the ingredients given without adding water and leave aside.

Make a chapatti with wheat flour dough. Place one spoon of this tofu mixture on it and cover it. Gently roll it again and fry on tava. Serve hot with pickle.

Cheese Balls

Ingredients

Chapattis – 2 to 3

Cheese – ½ cup

Chilli flakes – 1 tsp

Pepper powder – ½ tsp

Oregano – ¼ tsp

Rose mary – ¼  tsp

Salt as per taste

Bread crumbs

Make a paste of

All purpose flour – 2 tbl.sp

Corn flour – 1 tbl.sp

Salt as per taste

Method

Coarsely blend chapattis and then to it add all the given ingredients, you can add little bread crumbs also. Make small round balls. Dip in the cornflour paste and roll on bread crumbs and shallow fry in oil till golden brown in color.

Serve hot with chutney or ketchup.

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Beetroot Halwa (Beetroot Fudge)

Ingredients

Beetroot – 3

Sugar – 1 cup or as per taste

Milk – 1 cup

Cardamom powder – ½ tsp

Cream/khoya – 3 tbl.sp

Dry nuts and raisins

Ghee

Method

Peel the skin and grate the beetroot.

In  a deep bottom pan, heat 1 tbl.sp of ghee, and dry nuts and raisins and fry till they are golden brown in color.

Remove and keep aside.

In the same pan, add beetroot and stir fry for 2 minutes.

Then add sugar and milk and cook till it becomes thick.

Add cream and cardamom powder, mix well, cook for a minute and then remove from fire and serve in a bowl. Garnish with dry nuts and raisins.

Stuffed Puris

Ingredients

Besan/chickpeas flour – 1 cup

Garlic and green chilli crushed – 1 tsp

Red chilli powder and salt as per taste

Turmeric powder – ½ tsp

Dough of all purpose flour

Method

In a pan, heat one tsp of oil, add besan and stir fry for few minutes, add garlic and green chilli paste, red chilli powder, turmeric powder and salt as per taste.

When you get nice flavour, remove and keep aside.

Roll puris from the dough, place one spoon of besan in the centre, cover it and then again roll into small puris and deep fry in oil till golden brown in color.

Vermicelli Nest

Ingredients

 Potato – 2

Onion – 1

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp

Chaat masala powder – 1 tsp

Garam masala – ¼ tsp

White pepper powder – ¼ tsp

Lemon juice/amchur powder – 1 tsp

Salt as per taste

Vermicelli

Make a paste of

All purpose flour – 3 tbl.sp

Cornflour – 1 tbl.sp

Water and a pinch of salt

Method

Boil potato and mash it.

Chop onion.  Heat oil in a pan, add onions and sauté for a minute till it becomes soft. Then add ginger garlic paste and sauté till the raw smell goes.

Add mashed potato and all other ingredients and cook on a slow flame for 2 to 3 minutes. Remove and leave it to cool.

Make small round balls, dip in the flour batter and then roll it on vermicelli. Make a dent in the centre and then deep fry it in oil till golden brown in colour. Serve hot with tomato ketchup or chutney.

Green Uttapam

Ingredients

Dosa batter – 1 cup

Paste of spinach leaves – ½ cup

Finely chopped mixed vegetables – 1 cup

(cabbage, carrot, capsicum, corn and onion)

Red chilli powder to sprinkle

Method

Add paste of spinach leaves to the dosa batter. Heat a dosa pan, pour 2 to 3 spoon of this batter to make a thick dosa.

Sprinkle chopped vegetables on top and cook on both the sides.

When done sprinkle red chilli powder on top and serve.

Soya Chana Tikki

Ingredients

Coriander leaves

Red chilli powder and Salt as per taste

Soya flour – 2 tbl.sp Ingredients

Chickpeas boiled – 100 gm

Soya keema – 50 gm

Ginger garlic paste – 1 tsp

Green chilli – 2

Roasted cumin powder – 1 tsp

Garam masala – ¼ tsp

Lemon juice – 1 tsp

Method

Blend chickpeas and soya keema together and then to it add all the other ingredients and make round tikkis.

shallow fry in oil till golden brown in colour and serve hot with chutney or ketchup.