Potato Croquettes Recipe

Ingredients
3 to 4 potatoes boiled and grated
onion - 1
few bread crumbs
few corriander leaves/parsly
salt and pepper as per taste
grated cheese

paste of all purpose flour

Method

In a bowl, mix together potatoes, onion, salt and pepper, bread crumbs, corriander leaves or parsley.
Make small flat round balls and place one tsp of cheese in the centre and again roll it into cylindrical shape.
Dip in all purpose flour paste and roll on bread crumbs. Refrigerate for 3 to 4 hours before you deep fry in oil.
Deep fry till golden brown in color and serve hot with tomato ketchup.

Sour and Spicy Paneer Masala

Ingredients
cottage cheese/paneer - 200 gms
finely chopped onion - 2
ginger garlic paste - 1 tsp
pav bhaji masala - 2 tsp
finely chopped tomato - 1
salt as per taste

paste of
cashewnuts - 15 to 20
poppy seed - 1/2 tsp
yoghurt - 1/2 cup
mint and corriander leaves
lemon - 1/2

Method
Cut paneer into cubes. Make a fine paste of the given ingredients.  Marinate these paneer cubes in this marinated masala.
Heat oil in a pan, add chopped onions and saute till translucent.
Add ginger garlic paste, and saute till the raw smell goes. Add finely chopped tomatoes and cook till it is mashed. Now add marinated paneer with the masala and cook till it starts boiling and the gravy becomes thick. Serve hot with roti or naan.

Fruit Salad with Mango Pudding

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Ingredients
Pulp of 2 mango
1/2 can condensed milk
1/4 cup cream
chop mix fruit of your choice
few walnuts
almonds and pistachio for garnishing

Method
Blend mango pulp, condensed milk, cream and walnuts. Refrigerate this for few hours.
Take fruits of your choice, cut into small pieces and put in a serving bowl. Pour this blended mixture on it and garnish with chopped almonds and pistachios. 

Masala Pav

Ingredients
pav
onion - 1
boiled potato - 1
tomato - 1
capsiucm - 1
pav bhaji masala - 1 to 2 tsp
few corriander leaves
lemon - 1/2
turmeric powder - 1/4 tsp
salt as per taste
butter

Method
Boil and grate potato.
chop tomato and capsicum and keep aside.
Heat  1 tbl.sp of oil and butter about 1 tsp in a pan, add onions and saute till translucent. Then add tomatoes and cook till it becomes little soft. when done, add potato, pav bhaji masala, turmeric powder, salt, lemon and corriander leaves. cook for a minute and then add capsicum, cook for few seconds as we don't want it to become soft. Remove from fire and let it cool.
Heat pav on a pan by applying little butter. Stuff it with one tablespoon of this mixture and serve hot.

Egg keema mughlai paratha

Ingredients

chicken keema - 250 gm boiled and shredded
chicken stock - 1 cup
onion - 1
ginger garlic paste - 1 tsp
green chilli - 1
red chilli powder - 2 tsp
cumin powder - 1 tsp
corriander powder - 2 tsp or curry powder
turmeric powder - 1/4 tsp
garam masala - 1/2 tsp
tomato puree - 2 tbl.sp or 2 tomatoes
salt as per taste
few corriander leaves
wheat flour dough

Method
Make a dough of wheat flour and keep aside to rest.
Heat oil in a pan and fry onion till golden brown in color. Then add ginger and garlic paste and tomato puree and saute for few minutes. Add green chilli, cumin powder, corriander powder, red chilli powder, turmeric powder, garam masala and stir fry for a minute. Add shredded chicken or raw chicken keema along with chicken stock. Cook till the mixture becomes dry.
Leave it to cool for sometime.
Make a chapati from the dough and place one spoon of keema and close it.
Again roll this paratha. Fry on a hot tawa by putting little ghee or butter and serve hot.

Canapes Stuffed with Paneer and Corn

Ingredients
few canapes
onion - 1
boiled corn kernels - 1 cup
half of tomato
half of capsicum
paneer - 1/2 cup
red chilli sauce - 1 tsp
lemon juice - 1/4 tsp
salt as per taste
1 tbl.sp of cheese

Method
Deep fry canapes in oil and keep aside.
Heat oil in a pan, add onion and fry till soft, then add tomatoes, capsiucm finely chopped,corn, paneer, red chilli sauce, salt, lemon juice and cook for 2 to 3 minutes.
Put one spoon of it in canapes and garnish with cheese. Serve immediately.

Chickpeas Salad with Yoghurt

Ingredients
chickpeas - 1/2 kg boiled
yoghurt - 1/2 to 1 cup
onion - 1
cucumber - 1
red chili powder - 1/2 tsp
roasted cumin powder - 1 tsp
pepper powder - 1/2 tsp
black salt - 1/2 tsp or as per taste
salt as per taste
few corriander leaves you can also add parsley leaves
half of lemon juice


Method
Wash and soak chickpeas in water for 4 to 5 hours or overnight and then pressure cook till it becomes soft.
Drain the water and put this chickpeas in a bowl.
Make a dressing of yoghurt, olive oil, red chilli powder, roasted cumin powder, pepper powder, black salt, salt, corriander leaves and lemon juice. Finely chop cucumber, onion and mix with chickpeas along with the dressing and refrigerate it for an hour or more before serving.