Crispy Cheesy Cutlets

Ingredients :

Boiled potatoes – 4 to 5

Boiled Peas – a handful

Boiled Carrots – 1 chopped

Onion – 1  chopped

Capsicum – 1 small chopped

Green Chilli – 1 chopped

Coriander – chopped 2 tbsp

Bread Crumbs – of 8 to 9 slices For mixing and binding keep separately

Cheese singles- 3 nos each slice having 4 equal rectangles

Egg – 1

Salt to taste

Red chilli Powder -1/3rd-tbsp

Coriander powder -1/3rd tbsp

garam masala -1/3rd tbsp

Chaat masala – to taste

Cooking oil – 1 and a half cup

Method :

In a large bowl put boiled potato’s , to this add bread crumbs, chopped onion, carrots, boiled peas, carrots , capsicum, green chilli’s ,and coriander leaves, mix this with a spoon . After this add coriander powder red chilli powder, garam masala, salt, and chaat masala. Now with clean hands mix all this into a tight paste so that all the ingredients bind together ,if needed add more bread crumbs that will make the bind strong and ingredients don’t fall apart while frying. In a large bowl break the egg and keep the egg white for coating ,and keep some bread crumbs on a large plate to make cutlets crispy. Also keep the cheese ready for filling in between the mixture of cutlets.

Heat oil in a wok , now make smooth rolls from the mixture and make a deep crest in between add the long cheese slice into it and bind them with the mixture from sides and with hands shape into long rolls , now dip this roll into egg white from all the sides and take it out and spread and roll it over small bread crumbs , so that they stick to it from all sides . Now fry them in the oil till golden brown. Repeat the same for the whole mixture, you can also store this mixture for later use.

Sprinkle some chaat masala and butter over the cutlets and serve hot with tomato ketchup or chutney.

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Medu Wada

Ingredients 

urad dal –  1 cup soaked overnight or atleast 3 hours

green chillies -3

curry leaves – 6 -7

pepper corns or kali mirch -4-6

salt – to taste

ginger – 1tbsp

water

Method –

Clean, wash and soak the urad dal in enough water for at least overnight or 3 hours, now Drain water and put the soaked urad dal into mixer with green chillies, pepper, curry leaves  ginger and salt ,blend in a mixer to a smooth batter, adding 1 or 2 tbsp of water . Now  divide the mixture into 8 equal portions. Keep aside and get ready to make wada’s wet your hand and take a portion of the mixture in your hand make a hole in the center with your wet thumb. Heat oil in a kadhai, upturn your hand and drop the wada in oil. Deep fry the wada till both sides turn golden brown in color. Repeat with the remaining batter .Serve hot with chutney and sambhar.

Palak Paneer

Palak Paneer Recipie 

Ingredients :

Spinach – A Bundle abt 500 gms

Paneer- 200 to 300 Gms Cut into dices

Mustard or refined oil – 3-4 tbsp

Cumin seeds ( jeera) – 1/4 tbsp

Turmeric powder – 1/4 tbsp

Tomato sliced -1

Onion – 1 cut or paste into shreds

Green Chillies -2

Garlic- paste of 2 or 3

kasuri Methi  – 1/2 tbsp

Dry Red Chilli- 3

Salt – to taste

Dry mango powder (amchur)- 1/2 tbsp

Coriander Powder – 1 tbsp

Red Chilli powder – 1/2 tbsp

Garam Masala – 1/4 tbsp

Fresh Cream or Ghee – 4 tbsp ( Can add if desired)

Method :

Remove spinach leaves from stem and wash the leaves in a bucket or bowl then ,Take 2 glasses of water and some salt in the pressure cooker and boil it till 3 whistles then take the spinach out and cool it for some time after that put the leaves in the mixer and make it into a smooth paste  .

After this in a kadhai put some oil and fry the paneer cubes after cutting them into dices, take them out on a plate and let the oil be in kadhai now put some dried red chilli , cumin seeds, kasuri methi and let the jeera crackle ,now add garlic and onion paste and saute well.

Now add sliced tomato and let it cook for 5-6 minute on medium heat, along with spices like turmeric powder, red chili powder, coriander powder, garam masala and dry mango powder, let it cook further for another 5 minutes. after this add the spinach paste into this and stir well.  Now after 2 minutes of cooking add the fried pieces of paneer and mix it well, if needed put some salt if required because spinach alredy contains salt when it was boiled. let it Cook covered on low heat for 4-5 minute.

Take it out in a serving bowl and garnish with fresh cream or ghee. To add more flavor you can add some drops of lemon juice.

Tangy Spicy Chutney

Ingredients.

1 large Onion chopped

2 tomato chopped

6 to 7 green chilly’s choppedImage
1/2 tbsp Mustard seeds

4 spoon mustard or cooking oil

20 to 25 curry leaves

salt to taste

pinch of red chili powder

Method :

Heat Mustard oil in a kadhai , lower the flame and add curry leaves and mustard seeds let them splutter now add chopped onions and green chilly and keep tossing and saute for a minute, now add chopped tomato’s and pinch of salt and red chilli powder and saute till tomato are boiled and gives out gravy in chutney. take the chutney out of kadhai and serve with hot paratha or additional with roti sabzi.

Suji Upma

 

 

Ingredients:

Sooji/Semolina – 1 cup

Oil – 3 tbsp

Mustard Seeds – 1/2 tsp

Raw Peanuts – 2 tbsp

Turmeric Powder – 1/4 tsp

Dry Red Chili – 1

Coriander powder- pinch

Curry Leaves – few

Green Chili – to taste, finely chopped

Onions – 1 small, finely chopped

Carrots – 1/2 cup

tomato – half chopped

Salt – to taste

Water – 1.5 cups

Yogurt- half cup

Method:

In a heavy bottomed pan on medium heat, roast suji for some time till little golden ,take this aside and let it cool for some time now in the same pan pour 2 tbsp of Oil. Allow it to heat and then add  Mustard Seeds, Once they start popping, add some curry leaves and keep rest for last ,  Cook for 30 seconds and add chopped tomato, onions, green chillis , carrots and spices like red Chili powder, Turmeric Powder and coriander powder a pinch. Saute all the vegetables and spices till cooked not brown.  add salt . Mix  some Yogurt with the Water in a bowl and pour into the pan. Keep mixing, till it comes to boil, lower heat and add small amounts of Suji one by one, keep mixing it and make sure there are no dry lumps of suji. Now Cover and cook for 2-3 minutes. Open the lid and mix and fluff up the Upma. Turn the flame off, cover and allow it to rest for another 5 minutes.

You can add Ketchup or coconut chutney with upma and enjoy it with tea. Ideal meal for breakfast or evening snack.

 

 

Veggie Cheese Ball Starter’s

Ingredients :

Boiled potato – 4 nos

Onion chopped -1

Carrot chopped – half

Capsicum chopped – half

Green Chilly chopped- 1

Coriander leaves chopped – 3 tbsp

Bread crumbs – 3 slices

Cheese slices – 3 nos

Butter -half tbsp

Cornflour sieved – 4 tbsp

Red chilly powder – 1/4 tbsp

Amchur  powder- a pinch

Salt – to taste

Cornflour for binding  spread on a plate

Oil – 4 big spoon

Chaat masala ( if available )

Method 

In a large bowl mash potatoes and add chopped onion, capsicum, carrot, green chillies, coriander leaves, bread crumbs, cheese slices, butter, cornflour , red chilly powder , salt, amchur powder . now mix and mash them with light hand , dont make it like a paste, let it be some thick , now make small balls of this mixture and roll them onto the cornflour in the plate to bind them a bit.  make as many balls as you can form the mix .  Now heat oil in a kadhai , after heating slowly put the balls into the oil and fry them till golden brown or light brown . continue with all the cheese balls . take them out and sprinkle a little chaat masala over the veggie cheese balls. serve hot with ketchup and tea, a great starter or a tea time snack.

Kadhai Paneer

Ingredients

Paneer cubed, 1 cup

onion big slices -1

tomato big slices – 1

capsicum big slices -1

ginger & garlic paste  -1 tbsp

green chillies- 2

dried red chilli -2

corriander seeds- 1bsp

Red chilli powder -1 tbsp

coriander powder -2 tbsp

garam masala-1/2 tbsp

salt -as per taste

coriander leaves chopped -2 tbsp

oil -2 tbsp to fry vegetables

oil -2 tsp to cook the whole sabzi

half cup water / 2tbsp milk cream

Method

Heat oil in a kadai and fry big sliced onions, tomato, capsicum, green chillies, and paneer seperately and keep aside. Now in the same oil add some more oil if needed and heat dried red chillies broken into two, and crushed coriander seeds,  sauté for half a minute. Then add ginger garlic paste and cook for a minute , after this add coriander powder, red chilli powder and salt , you can add milk cream to this masala or some water, if you like i add to make the gravy thick. then add all the vegetables one by one except tomatoes  and sauté for a some time then add tomatoes. Cook over high heat till the oil separates. Add paneer and and half  cup of water only if needed to get some heavy gravy. lastly add garam masala powder over the dish and let it Cook, covered, over low heat for five minutes. Serve hot, garnish with chopped coriander leaves over the dish and serve with chapatti or paratha.

Chatpati Aloo Tikki

Hello Everyone,

here’s the recipe for spicy Aloo tikki..

Ingredients 

• Potatoes-4 
• Boiled Chana Daal ( bengal Gram ) handful.
• Onions-1(finely chopped)
• Green chillies-1 finely chopped
• Red chilli powder-1/2 to 1 tsp(
• Coriander powder-1/4 tsp
• Garam masala-1/4 tsp
• Amchur powder a pinch
• Coriander leaves -finely chopped
• Salt-to taste
• Bread -2-3 slices 
• Cornflour ( maida ) 4 tbsp 
• Oil

Method

Boil the potatoes and mash them completely, then add chopped onion, coriander leaves, green chilli and the spices red chilli powder, garam masala, salt, amchur powder and bread slices into the bowl and mash the potato and bread and mix it well . dont make it like a paste but a smooth mix . Then make small balls of the mixture and fill some chana daal in between them then roll again and press them to flatten a bit. Coat the flattened tikkis with bread crumbs or you can also use maida ( cornflour) . Heat 2 tsp of oil in a pan and place the tikki’s and cook them till they become golden brown turning and tossing them time to time, cook till they become golden brown .Repeat the same with all the tikki . garnish with coriander chutney, imli chutney , some chopped onion and tomato and you can add some curd for the real roadside tikkiwala taste. also you can add some chole to this to make it more spicy and tasty.

You can eat and enjoy this with bread also by keeping it in between two bread slices and eat with sauce. 

 

 

Spicy Bhindi Masala

 

You Need :

 500 gm bhindi ( lady Finger )
2 onions chopped

1 Large tomato chopped
1 tbsp coriander powder

1/2 tbsp Red Chilli Powder
1 tbsp garam masala powder
1 tbsp amchur powder
salt to taste

Fresh Coriander Leaves
oil ( refined or Mustard)

Method ;

Wash and cut bhindi ( lady Finger) in halves. Heat oil in a wok or kadai.  Add chopped onions and Fry till they turn golden brown. Now add red chilli powder, coriander powder ,garam masala, amchur powder and salt. Now add chopped tomato to this and fry till it becomes like a gravy , then put  bhindi’s  into the masala and keep tossing now pressing the bhindi’s . Cook on a medium flame and keep frying tossing occasionally, so it does not stick to the bottom.  garnish with some tomato , onions and Fresh coriander leaves and serve with hot chapatis.

 

Cheesy Potato Bread Rolls

Boiled Potato’s large -4 if Small then 6

Cheese Spread or slices (3)

Chopped Onions – 1 to 2

Chopped Green Chillies – 2

Grated ginger – a pinch

Red Chilly Powder -1/2 tsb

Little pinch of Coriander Powder

Bread slices as per Filling

Coriander leaves – 1 tbsp

Oil

Salt

Method:
In a bowl, mash the boiled potatoes add cheese ,chopped onions, green chillies ,ginger, coriander leaves, red chilly powder and coriander powder and salt and mix and mash this in the bowl with hands . it will mix finely then.
Then take a plate and pour some water into it, take our bread slices and soak the bread in the water and press them between hands so all water goes out, be careful not to squeeze it much and let it be in its original shape , then with a spoon take potato and cheese filling and put it over the bread and slowly wrap the bread around the filling closing it from all the sides like a roll . make as many you want in the same way and keep them aside on a plate.
Now in a pan or kadhai heat oil (refined or mustard ), and simmer it when heated , now slowly and carefully put the rolls into it as many as 2 or 3 at a time depending on the size of your kadhai or pan . Now keep frying them until brown . take them out onto a tissue paper . serve hot with Sauce or green chutney .