STUFFED SANDWICH PAKODIS

U need:

Fresh bread slices : 6
Grated paneer: 1/2 cup
green chutney: 2 tablsp
chat masala: 
salt to taste
roasted jeera powder: 1/2 tsp
besan: 2 cups
cooking soda: pinch
water: enough to make a batter
oil to deep fry.

Method:
1. In a bowl add the besan,jeera powder,cooking soda,salt and mix well.Add water to make a  semi-thick batter.
2. Take the bread slices and remove the crust from them.Mix together green chutney and grated paneer. Take a slice of bread.Apply 1 tsp of the filling spreading it well.Cover the slice with another bread slice .Press lightly and cut into two.You can cut into triangle shape or just plain 2 halves.
3.Heat oil.Take one half of the stuffed bread,dip in the batter and deep fry in hot oil till golden brown. Remove and put the bread pakodi on a tissue paper. Repeat the same with the other bread pieces.
4. Once the bread pakodis are done,arrange on a serving plate.Sprinkle chat masala and serve hot with a sauce or a dip of your choice.

Ayummy treat for adults and kids..Enjoy!!!!!!
Bon Appetite!!!!!

MINI DAL PATTIES

U need:
Raw rice: 1cup
toover dal(red gram): 1/2 cup               Mustard seed: 1 tsp
channa dal: 2 tablsp                               urad dal: 1/2 tsp
red chillies: 2
black pepper: 1 tsp
salt to taste
hing powder: 1/2 tsp
oil to shallow fry
water as needed
curry leaves:2 tsp
grated coconut: 2 tablsp

Method:
1.In a kadai lightly roast the rice and the dals along with pepper and red chillies. Dry grind to a fine powder.Set aside in a bowl.
2.Heat 3 tablsp oil. When hot add mustard seeds,hing and urad dal. Now add 2 and 1/4 cups water,salt and grated coconut.Once the water starts simmering add the curry leaves and the powdered rice dal mix.Continue stirring well ensuring there are no lumps formed.Cook till the water is absorbed and a dough like consistency is formed.Cool
3.Heat a tava. Take medium size ball and on a greased plastic sheet pat the ball into medium sized patties.Grease the tava with oil.Add the patties(5 to 6 ) and shallow fry on both sides till cooked and golden brown.About 15 mins on medium heat.The inside of the patties should be cooked well.
4.Serve hot with coconut mint chutney.

Coconut mint chutney:
Grind together 1/4 cup coconut,2 tablsp roasted channa dal,2 green chillies, 2 tsp mint leaves,2 tsp coriander leaves,salt and a small piece ginger to a smooth paste.Transfer to a bowl,add 2 tsps curd and beat well. Serve with dal pattis.

Super to tatse this south indian style dal pattis are yummy to eat...
Bon Appetite!!!!!!!!!!!

DAHI BHALLE

U need:
For the bhalles:

Moong dal: 2 cups soaked in water for 20 mins
ginger:" piece
salt pinch
cooking soda:1/2 tsp
oil: to fry the bhalles
coarsely ground cashew: 2 tsp
fresh curd: 3+1 cups beaten and set aside
fresh cream: 1 cup
greenchillies: 2 minced fine
coriander leaves: 3 tsp minced fine
sweet date chutney: /2 cup
salt and roasted jeera powder: to taste.

Method:

1.Fort he Bhalles:
Drain the soaked moong dal and grind to a smooth paste along with ginger and salt..The paste should be thick and smooth.Transfer to a bowl.Add cooking soda and beat lightly. add the cashew pieces.

In another bowl take 1 cup curd,add/4 cup water,pinch salt and beat well.

Heat oil and when hot,make medium sized dumplings called bhalles and fry both sides till lightly cooked.The bhalles can be round or oblong shape.

Once the bhalles are done drain off the excess oil and soak in the curd liquid.
Make all the bhalles this way and soak in the curd liquid.Set aside.

To assemble: 
In a large bowl add the 3 cups beaten curd and the cream  and beat well,till smooth. Add salt to taste.
Now add the soft bhalles to this curd an with gentle hands toss lightly using a flat spoon
Take a tablsp spoon of the sweet date chutney and pour over the bhalles,sprinkle the finely minced green chillies,coriander leaves and roasted jeera powder.

If needed another 1 cup of beat curds can be added.You can also sprinkle some raisins before serving.
Serve as an evening snack.Bon appetite!!!!

VEGETABLE BURGER

For the patties:

Boiled potatoes: 2 cups mashed smooth
Grated paneer: 1 cup
grated ginger: 2 tsp
finely diced onions: 1/4 cup
finely minced chillies: 1 tsp
red chilli powder: 1/2 tsp
garam masala powder: 1 tsp
bread crumbs: 1 cup
bread slices: 3
coriander leaves: 2 tsp
mint leaves: 1 tsp
salt
oil to shallow fry

Burger buns : 2
mayonnaise: 2 tsp
grated cheese: 2 tsp
pepper powder: 1 tsp
onion slice: 2
tomato slice: 2
butter 2 tsps

Method.
1.Heat 2 tablsp oil in a kadai. When hot add the minced green chillies and grated ginger. Add the minced onions. and saute.Add grated paneer, red chilli powder,garam masala,mint leaves and salt.Fry further. Now add the mashed potatoes and coriander leaves. Mix well.Add salt.Stir once again and transfer to a bowl. Soak bread slices in some water,squeeze out the excess water and add to the potato mix. Make a smooth dough and divide into to rolls. Pat into a round semi thick  patty ,roll in the breadcrumbs and shallow fry on a tava using oil .Once the patties are golden brown,remove and set aside on a plate.
2.Heat the tava and add some butter. Cut each burger bun into half and lightly toast on the butter. Beat together the mayonaise,pepper, grated cheese well.

3.Assembling: on a plate put the bottom part of the burger bun apply some mayonnaise well.Put an onion slice.Put one patty on top of the onion,Now put a tomato on top of this patty. Cover the bun using the top part of the bun.Put a toothpick in the center to hold the bun together.

4. Serve this veg burger as an evening snack with tomato ketchup

Note:You can deep fry the patties. Vegetarians can use eggless mayonnaise.

SPROUT USAL PAV

U need:
Sprouts(moong,mixed): 2 cups( semi boiled)
Pav bun: 4
Butter to toast the pav bun
Oil: 2 tablsp
ginger grated: 2 tsp
green chilli minced: 2 tsp
pav bhaji masala: 1 tsp (optional)
lime juice: 2 tsp
coriander leaves: 2 tsp
Mustard seeds: 1/2 tsp

Grind together:
coconut scraping: 1/4 cup
green chillies: 1
curry leaves: 1 tsp.

Method:
1. Heat oil in a frying pan. Add mustard seeds.When they sputter add the grated ginger and minced green chillies.Saute on medium heat.Add the ground paste and continue stirring.Add the pav bhaji masala and salt to taste.

2.Drain the water from the cooked sprouts and add the sprouts to the cooking paste.Stir well and continue cooking for 6 to 8 mins.Add lemon juice and coriander leaves. Transfer to a cooking bowl.

3.Toast the pav buns on a tava using some butter.Serve these buns with the sprout usal curry.


Note: This usal tastes great with fresh plain bread slices too.A healthy breakfast dish,you can omit the pav bhaji masala if you don't want too much masala taste.

The liquid from the cooked sprouts can be used to make chappati dough or add to any dal gravy.

STUFFED VEGETABLE OMLETTE

U need:
Chick pea flour( besan): 2 cups
rava: 2 tablsp
minced green chillies: 2 tsp
finely cut coriander leaves: 2 tsp
baking powder: 1 tsp
salt to taste
sugar: 1/4 tsp

Filling:
Finely cut capsicum: 1/2 cup
finely cut onions: 2 tablsp
grated ginger: 1 tsp
red chilli powder: 1/2 tsp
tomato puree: 1/4 cup
garam masala : 1/4 tsp
coriander leaves( cut fine): 3 tablsp
grated cheese: 3 tsp
butter to make the omlette
oil: 2 tablsp

Method:
1. In a bowl mix together besan,green chillies, coriander leaves,salt,baking powder,sugar,rava, and make a smooth semi thick batter using 3/4 cup water.Beat well.Add 1 tablsp oil.Cover and set aside.

2.Heat oil in a kadai.When hot add grated ginger and diced onions.Saute. Now add red chilli powder,tomato puree,pinch salt and saute further. Add the diced capsicum and garam masala. Add the coriander leaves and let the mix thicken to a paste.Transfer this to a bowl.

Heat a shallow frying pan.Grease well with 1 tsp butter.Take a ladleful of the batter,pour into the pan and swirl to a semi thin pancake.After an min flip to the other side and and cook using a little butter. Flip back,spread 2 tsp of the filling,sprinkle some grated cheese and fold on half of the pancake over the other.

3. Serve hot with buttered toast and french fries.

Note: To make the filling more nutritious u can use grated carrots, soya granules soaked in water and squeezed , mix of coloured capsicums.
Bon Apetite!!!!!!!!!

CARROT AND PANEER PARATHAS

U need:

Wheat flour : 2 cups
Oats: 1/4 cup
grated carrots: 1cup
grated paneer: 1 cup
minced green chillies: 2 tsp
grated ginger: 1 tsp
finely chopped coriander leaves: 2 tsp
ajwain: 1 tsp ( oregano)
salt to taste
ghee/oil to cook the parathas
Method:

1. In a bowl make a smooth but pliable dough with the wheat flour,oats,pinch salt and required amount of warm water.Cover and set aside.
2. In another bowl mix in the grated carrots, grated paneer,ajwain, grated ginger,minced green chillies,salt,coriander leaves and mix well.
3. Take a medium sized roll from the dough and form a cup.Put 2 tsp of the carrot-paneer mix and seal the dough with a little water. Roll into a slightly thick circles using some dusted wheat flour.
4.Heat a shallow frying pan(tava) and shallow fry the parathas using a little ghee or oil till the parathas are golden brown.
5. Serve hot with curd and punjabi pickle.

Note: Stuffed parathas are staple breakfast dishes in Northern India as they are scrumptious,delicious and filling.
        Use of oats increases the fiber intake. 

VEGETARIAN CHEESE WAFFLE

U need:
Maida( plain flour): 1 cup
Oats: 1/4 cup
grated cheese: 1/4 cup
yogurt(beaten);1/4 cup
salt to taste
sugar: 1/2 tsp
pepper powder: 1/2 tsp
butter(melted) 2 tablsp
baking powder: 1/2 tsp

Method:
In a bowl sift together baking powder,flour,salt. Add the oats,sugar,pepper and blend well

Slowly add the beaten curd stirring all the while till no lumps are there.If need a little bit more curd can be added as the  waffle batter has to be smooth and little thin.Add grated cheese. Beat in the  butter and beat well.

Heat the waffle iron,brush with butter and pour some of the waffle mix,spreading evenly. Cover and cook for 5 mins.
Remove and serve warm as an accompaniment to cornflakes or fried eggs.

Note: For those who don't have waffle iron,make the batter semi thick,beat well and pour ladleful on warm tava or shallow frying pan,add a little butter,cook on both sides till done.

A wonderful breakfast dish to be enjoyed eating warm.
Bon Apetite!!!!!!!!!

MOON DAL SHEERA

U need:
Yellow moong dal: 3/4 cup
warm milk: 3/4 cup
warm water 1/2 cup
sugar: 1 cup
unsweetened khoa: 1/4 cup
ghee: 3 tablsp+ 1 tablsp
strands of saffron soaked in 2 tablsp warm milk
almond slivers: 2 tablsp
cardamom powder: 1/2 tsp.


Method:


1. Soak moong dal in warm water for 4 hours.


2. Drain water and grind to a coarse paste .Sprinkle a little water while grinding if needed.


3.Melt ghee in a non stick pan


4. Add the ground paste and start stirring the paste in the ghee continuously till the paste turns golden brown. Add the khoa when the paste starts to change colour.Continue cooking till the khoa is well blended into the moong paste


5. Add the warm milk ,and warm water ,cook continuously till the milk and water is absorbed. 


4. Add sugar and 1 tablsp ghee and cook till the sugar gets absorbed into sheera continue stirring till the ghee seperates and the sheera starts to leave the sides of the pan.


5. Add saffron milk,cardamom powder.Stir well.Garnish with almond slivers.


6. Serve warm .


Note : this sheera is a little time consuming to make but the end product is mouth watering and delicious.


            The paste should be cooked on medium and low heat only.


            Sugar can be added more if needed.


BON APETITE!!!!!!!!

TENDER COCONUT KHEER

U need:
Full cream milk: 1 litre
creamy flesh of tender coconut: 2 cups
condensed milk: 1/4 tin
sugar: 2 tablsp( optional)
cashew: 1sp


Method:
 Soak the cashews in 1 tablsp milk for 10 mins
1. In a deep bottomed pan boil milk till it is reduced to 3/4.
2. Chop the tender coconut to tiny pieces,keep 2 tsp aside and add the the rest to the cooking milk.Continue stirring till the milk reduces further.( 10 to 15 mins)
3. Add the sugar(optional) and the condensed milk,stirring gently, continue this method( 7 mins)
4. Grind the soaked cashews along with the milk and add this paste to the kheer.Give a quick stir for another 5 mins.Transfer the kheer to a serving bowl.
5.Cool the kheer and keep in the fridge . Just before serving garnish the kheer with the tender coconut pieces kept aside.


Note: This kheer can be served either warm or cold,but tastes best when served cold.
           Always cook the kheer on medium heat or the milk can burn .After adding condensed milk continue stirring otherwise the kheer can stick to the bottom of the pan.
          The sweetness in this kheer should be a little less in order to enjoy the flavour of the tender coconut. 


BON APETITIE!!!!!!!!!!!!!

SAGO KHEER

U need:
Sago: 1/2 cup
Jaggery: 1 cup ( Powdered)
Coconut milk(thick): 1 cup
milk: 1/2 cup
ghee: 2 tablsp + 2 tsp
coconut slivers: 1 tsp
cardamom powder: 1/2 tsp
cashews and kismis: 2 tsp
water: 1 and 1/2 cup
nutmeg powder: 1/2 tsp
Method:
1. Heat 2 tablsp ghee in a pan and fry the sago till it swells. 
2.Meanwhile in another vessel boil water.Once the water starts boiling add to the fried sago and continue to cook till the sago is well cooked.( As the sago starts to cook the water will be whitish in colour,continue cooking till the whitish colour disappears).
2.As the sago gradually becomes translucent add the milk and continue cooking.
3. Add the powdered jaggery and stir further.
4. Now gently add the coconut milk and simmer for just 2 mins. Add the cardamom and nutmeg powders.Switch off the gas.Cool the kheer.
5. Heat 2 tsp ghee and fry the cashews and kismis and add to the kheer.Garnish with coconut slivers.Serve.

Note: Kishmish: small sultanas
        Jaggery can be added more according to individual taste.
        The same kheer can be made with milk and sugar instead of jaggery.Omit coconut milk and coconut slivers.Can use condensed milk for further taste. Cooking method same.


Bon Appetite!!!!!!!!!!!!

PANTUA

U need:
Fresh homemade paneer: 1 and1/2 cups
unsweatened khoa : 1/2 cup
sugar : 3 cups 
ghee or oil to deep fry
cooking soda: pinch
maida: 1 tablsp
water : 4 and 1/2 cups
1 tsp ghee
Method:
1. In a bowl knead together the paneer,khoa till smooth and lump free.
2.Mix together the soda and 1 tsp ghee into the maida and beat well.Add this to the paneer-khoa mix and knead well.Form 15 oblong rolls.Set aside.


3. Dissolve sugar in 4 and 1/2 cups of water and make a one thread consistency syrup. Set aside


4.Heat ghee or oil.When the oil heats switch off the gas.Add the first batch of 7 balls. Switch on the gas and on medium heat fry the ball till golden brown. Remove from ghee and soak in the sugar syrup.Repeat the same with the next batch of the paneer balls.
5. Cover the pantuas resting in the sugar syrup and cool.
6. Serve this yummy sweet with the syrup.


Note: Sugar can be increased or decreased according to one's taste,But bengali sweets taste best with that extra sugar .
 Bon Appetite!!!!!!!!!!!

STEAMED SANDESH

U need:


To make homemade paneer:
Fresh milk( creamy milk is good): 1litre
Lemon juice : 2 tablsp or fresh curd 2 tablsp


Boil milk on medium heat .once the milk is boiled quickly lower heat and add the lemon juice or curd stirring all the time till the milk curdles and the whey separates. Hang the curdled milk in a muslin cloth till the whey is completely drained.Your paneer is ready.


Fresh homemade paneer : 2 cups
sugar( ground): 6 tablsp
saffron : few strands
warm milk: 2 tablsp
almond or pista slivers


Method:
Soak saffron in milk for a few mins.
1. In a shallow based plate knead gently the paneer with the palm of your hands till the lumps disappear and the mix is smooth and soft.Add the ground sugar and  saffron milk knead further using gentle movements.

2. Spread this paneer dough evenly on a greased plate. Cover with a dome shaped lid and steam on a double boiler till it hardens. Cool.Now cut the sandesh into squares or diamond shapes,sprinkle with almond or pista slives and serve.


Note: To grease the plate use a very little ghee.
          Double boiler means a vessel with hot water simmering on the gas and keeping the dish to be steamed on top of it.(used for steaming)
         Instead of just sugar we can use a combination of plain sugar and powdered palm sugar to enhance the taste.( sugar 3 tablsp+palm sugar 3 tablsp)


Now make fresh home made sandesh and enjoy with your near and dear ones.
Bon Apetite!!!!!!!!

ROSOGOLLA

U need:

Home made fresh paneer( cottage cheese): 2 cups
Sugar:  400gms
suji: 1 tsp
water: 3 and 1/2 cups
rosewater: 2 tsp


Method:
1.To make spongy rosogolla ensure there is not a trace of water in the paneer.
2. in a bowl add the paneer,suji and with the palm of your hand knead the paneer well gently.The kneading should continue till there are no lumps and the panner is super smooth.
3. In a pan add the sugar and water and let the sugar melt to make a thin syrup. If the sugar is slightly sticky between your forefinger and thumb then it is thin syrup.Make small marble sized balls from the paneer dough.
4.Gently drop these paneer balls into the sugar syrup.Cover the vessal and simmer.(8  mins)
5.Remove lid and add 2 tablspoon of hot water.This will allow the rosogollas to become soft and spongy.Simmer further.(8 to 10 mins)
6.Add another 2 tsblspoon of hot water. Simmer( 6 mins)Repeat this hot water process for another one time.
The rosogollas will now puff up and float on the top.Simmer( 5 mins)
7.Take a bigger vessel.Transfer the rosogolla along with the sugar syrup into it.Add 2 tablsp of cold water and rosewater.Cover and set aside. cool
8.Now serve the rosogollas  to your near and dear ones.


Note: 1. the paneer should be home made.as readymade ones may not give the silky softness of authentic rosogollas. You can get 2 cups+ paneer from 2 litres of milk.If excess paneer is there you can use it later to make sondesh or any side dish.
       2. Since rosogollas swell as they simmer in sugar syrup,make small balls.
       3.Sugar can be adjusted to taste.
Bon Appetite!!!!!!!!!!!

POTATO SEV

U need: 
Potatoes: 1/2 kg
besan ( gram flour): 3/4 cup
riceflour: 4 tablsp
White sesame seeds: 2 tablsp
pepper powder: 1 tsp
red chilli powder: 1 tsp
hot oil: 3 tablsp
salt to taste
oil for deep frying


Method:


1. Clean,boil and peel potatoes. In a bowl mash the potatoes till there are no lumps.To this add the other ingredients except the oil for frying.If need be sprinkle a little water to make the dough more pliable


2. Take the sev mould aslo called chakli mould and lightly grease the sev plate.Take a ball of the potato dough and pass this through the sev mould into the hot oil.Cook on both sides till light brown. Remove with the slotted spoon and drain excess oil on a kitchen towel.
3.When cool store in airtight jars.


Note: Very delicious and quick to make this potato sev can stay fresh for a week.


Bon Apetite!!!!!!

JHATPAT BHEL

U need:
Day old bread slices: 4
Potato chips: 1 cup crushed
Roasted peanuts: 3 tsp
minced onions: 2 tsp
minced green chillies:1/2 tsp
sev bhujiya: 2 tsp
coriander leaves: 2 tsp
oil to fry the bread
tomato ketchup: 1/2 tsp
salt to taste
chat masala: 1 tsp


Method:
1. Cut the bread to small bit slices.Heat enough oil and deep fry the bread.Transfer to a kitchen towel and remove excess oil.
2.In a bow put all the other ingredients along with the fried bread slices. Toss well.
3. Sprinkle some more coriander leaves and serve immediately .


Note: This tasty,crunchy bhel is super quick to make and super delicious to eat.
Bon Apetite!!!!!!!

POTATO CORN TIKKIS

U need:
Boiled ,peeled mashed potatoes: 3 cup
Coarsely ground tender fresh corn: 2 cups
Cornflour: 3 tablsp
salt to taste
oil to shallow fry


Filling:
Grated paneer: 2 cup
bengal gram dal(chana dal): 2 tablsp
green chillies(minced): 2 tsp
dry mango powder: 1 tsp
grated ginger: 3 tsp
red chilli powder: 1 tsp
garam masala powder: 1 tsp
fresh coriander: 3 tsp
kismis: 2 tsp
salt to taste


Method
1. Soak chana dal for 30 mins. 
2.Heat oil in a kadai,when hot add the grated ginger and minced green chillies.Drain the soaked chana and add to the ginger.Saute for a few mins.Add the grated paneer and the other dry ingredients.Stir further.Add the kismis,coriander leaves and salt. Mix well. Cool the filling in a bowl.
3. In another bowl put in the mashed potatoes,grated corn,salt and cornflour. Mash well.
4.Apply some oil in your palm . Take a medium sized ball of the mashed corn potato mash.Form a cup. Put 2 tsps of the cooled filling and seal well to form a ball.Flatten  a little and make round tikki shapes. Do the same with the rest
5.Heat oil in a tava . Shallow fry the tikkis well on both sides till well browned and crisp.


6 Serve the tikkis as a snack or starters with a sauce of your choice.


Sweet Sour sauce
Take 2 cups of pitted dates, 1 cup of tomato paste, 1 tsp chilli powder,1 tsp tamarind paste,1 tsp fennel seed powder,salt to taste, water 1 cup
Put all these in a pan and continue cooking on medium heat till the sauce thickens. Transfer to a serving bowl.Sprinkle some roasted jeera powder and serve this super sauce with potato corn tikkis.


Bon APETITIE!!!!!!!!!!!!!!!!!

SAGO POTATO VADAS

U need:


Boiled and mashed potatoes: 3 cups
Sago( soaked for 15 mins) drained : 3/4th cup
Broken cashews : 3 tsp
Coarsely crushed peanuts : 1/4 cup
Salt
ginger-green chilli paste : 3 tsp
garam masala: 1 tsp
lemon juice: 2 tsp
coriander leaves(minced): 3 tsp
Oil to deep fry the vadas
chat masala powder to taste


Method:


Mix all the ingredients,except oil and chat masala in a bowl. Divide the mix into medium sized balls ( about 12 to 16). Flatten a bit. Keep on the plate.


Heat oil in a deep pan.When hot reduce the heat and deep fry the vadas on medium heat till golden brown. Remove from oil and drain excess oil on kitchen towels.
Arrange the vadas on a serving plate and sprinkle chat masala over it.


Serve hot with tomato sauce or green coriander chutney.

POHA FRY

U need:
Poha(beaten rice,aval): 2 cups
roasted peanuts: 1/2 cup
red chillies: 3
curry leaves: 1 tsp
asefodita powder: pinch
cumin seeds: 1/2 tsp
oil to deep fry
salt and pepper powder to taste
sugar: 1/2 tsp


Method:
Heat oil in a deep pan.Deep fry the poha little by little and put the fried poha on the kitchen towel.
Now fry the roasted peanuts and add to the poha.


In another pan add 2 tsp oil.When hot add the asefodita, the cumin seed and broken red chillies.Fry for a few mins and add to the poha mixture.Add salt. pepper powder and sugar.Dry roast the curry leaves.


Add these roasted ingredients to the poha  peanut mix. Add salt,pepper powder and sugar.Toss well till well mixed.


Serve as a quick fix snack along with afternoon tea or coffee.


Note: A surefire hit with both children and adults this poha fry can be stored in air tight containers for a week.

STUFFED GREEN CHILLI BHAJIYAS

U need:
Big green chillies(Bajji chillies) : 6
Grated paneer: 1 cup
Boiled green peas: 1/2 cup
potato mashed: 1/2 cup
green chillies(minced): 1 tsp
dry mango powder: 1/2 tsp
chat masala powder: 1/2 tsp
roasted jeera powder: 1 tsp
garam masala powder: 1/2 tsp
Besan(gram flower) : 3 cups
turmeric powder: 1/2 tsp
salt to taste
soda water to make a thick batter
oil to deep fry


Method:
Clean and wash the big green chillies.With a knife slit the center if the chillies 3/4th. The stalk should be intact.


In a bowl put in mash potatoes,grated paneer, coarsely mashed green peas and all the dry ingredients except gram flour.Mix the contents well.


Take a slit chilli.Stuff it with a generous quantity of the mix taking care not to break the slit.Do the same with the other chillies too.


In a bowl make a semi thick batter with gram flour,enough soda water and salt.


Heat oil in a pan.. When hot,reduce heat.Dip each stuffed chilli in the batter and deep fry till crisp and golden brown. Remove and drain excess oil on a tissue paper.


Serve these bhajiyas with a sauce of your choice.


A wonderful snack tastes great with a cup of hot tea and gossips.
Bon Apetite!!!!!!


Note: Adding soda instead of water gives a crisper coating and lighter taste. For the adventurous try using beer instead of water. 

RICE NOODLES & POTATO KURMA

U need:
Rice noodles( Sevai) packet: 1(big)
mustard seeds: 1/2 tsp
red chillies: 2
asefodita powder: 1/2 tsp
salt to taste.


Kurma:
 Baby potatoes(washed,boiled and peeled) 2 cups
Oil for deep frying
curry leaves: 1 sprig
green chillies: 2 slit
garlic: 2 pods(sliced fine)(optional
red chilli powder: 1 tsp
turmeric powder: 1/2 tsp
garam masala: 1/4 tsp
cinnamon,cloves,cardamom: 2 each
onion sliced fine: 1/2 cup


Grind to a smooth paste:
fresh coconut: 1/2 cup
cahew pieces: 2 tsp
poppy seeds: 1 tsp


Method: Kurma
1. Heat oil in a frying pan. When hot deep fry the baby potatoes.Drain off excess oil and set aside.
2.In another cooking pan,heat 2 tablsp oil.  Put in the cloves ,cinnamon and cardamom and saute for a few mins.Add the sliced onions and sliced garlic.Saute for a few mins. Now add red chilli powder,turmeric powder and continue stirring,


3. Now add the fried baby potatoes and saute well.Add salt and 1/2 tsp sugar. Add 2 cups water.Cover and simmer till potatoes are cooked( 10 to 12 mins).


4.  Once the potatoes are cooked add the ground paste and mix well.Add curry leaves and slit green chillies..Simmer till the paste &the kurma is well mixed and the gravy semi thick. Add the garam masala.Cover and set aside.
5. Serve hot with flavoured rice noodles.


Flavoured rice noodles: Prepare the noodles as instructed in the pack.Drain excess water,toss well with a spoon of oil.
Heat 1 tablsp oil in a kadai.Sputter mustard seeds,asefodita and red chillies.Saute.Add the cooked rice noodles and pinch salt .Toss well . Serve with potato kurma.


For a sunday night dinner this combo dish tastes yummmmmmmm!!!!!


red chiili powder and green chillies can be adjusted to taste......


Bon apetite!!!

WHITE KURMA & CHAPPATHI

U need: KURMA:
Mixed Vegetables : 2 cups (beans,peas,carrots, potato,cauliflower)
Onions: 1/2 cup( grated)
Cinnamon: 2 stick
Cloves: 2
Cardamom: 2
Ginger paste: 2 tsp
cashew/almonds: 2 tsp
green chillies: 6
coconut milk:1 cup( thick)
coriander leaves: 2tsp
salt to taste
oil: 2 tablsp
Peppercorns: 1 tsp
Milk: 1/4 cup


Method:


1.  Clean well and Dice fine the mixed vegetables. 


2. Heat oil in a cooking pan.When hot add cinnamon cloves and cardamom and 1 tsp peppercorns. Saute well. Add the grated onions and continue stirring, sprinkling a little water. Add the green chillies.( 5 to 6 mins)


3.  Grind the cashew or almonds to a fine paste using a little milk.


4.Add the diced vegetables to the onion paste along with the ginger paste and continue stirring. Add salt and 2 cups water.Cover and simmer until the vegetables are semi cooked.Add the cashew/almond paste and cook further.
5.Once the vegetables are cooked mix in the thick coconut milk stirring gently.Garnish with coriander leaves.Cover and switch off the gas.


5. Serve this simple delicious kurma with chappatis


Note For non vegetarians instead of vegetablses u can use shredded chicken or fish slices . The gravy remains the same.

PALAK SAMBHAR&SMALL ONION RICE

U need:
Palak(Spinach): 1 bunch
Drumstick: 1 large cut
Onion: 1 medium ( sliced fine)
Tamarind paste: 3/4 tsp
green chillies: 3 slit
yellow lentil(toover dal): 1/2 cup cleaned and pressure cooked till soft
turmeric powder: 1/2 tsp
Red chilli powder: 1/2 tsp
coriander powder: 1 tsp
mustard seeds: 1/2 tsp
oil: 2 tablsp
urad dal: 1 tsp
garlic pods: 3 minced fine
red chilli: 2
asefodita: pinch
salt to taste


For the Rice:
Cooked Basmati rice : 2 cups
small onions(shallots): 1/2 cup(peeled)
Mustard seeds:1/2 tsp
oil I tablsp
pepper powder: 1 tsp
salt to taste
curry leaves: few


Method:Sambhar:
1. Clean wash and chop Palak/Spinach leaves to fine pieces. Soak in cold water and set aside.
2.Heat oil in a pan.When hot add the asefodita,mustard seeds,red chilli, urad dal and saute. Add the sliced onions and minced garlic and saute well. Add the green chillies.


3.Add chopped drumstick and continue stirring.Now add the turmeric powder,red chilli powder and coriander powder.Mix well.Squeeze out the water from the palak and add to the pan.Stir well for 5 to 7 mins.Add salt and tamarind paste.Pour 2 cups of water and simmer the sambhar till it is well cooked and the raw smell of the tamarind goes.Add the cooked and mashed yellow lentil.Stir well and simmer for a few mins. Add one tsp ghee(clarified butter).


4. Switch off the gas .Cover with a lid and set aside.


Rice;
Heat oil in a kadai.When hot add the mustard seeds,curry leaves.Saute.Add the shallots and stir fry for few mins.
Now add the cooked and fluffed rice,salt and pepper powder.Mix well.


Serve this onion rice with palak sambhar.


One word: Yummmmm!!!!!!!!!!! Bon apetite!!!!!!!


Note: You can use amarnath leaves( mula keerai) instead of palak.Tastes equally good.

KIDNEY BEANS CURRY&CUMIN RICE( RAJMA&CHAWAL)

U need: 
Rajma ( red kidney beans): 2 cups
onions(grated): 1/2 cup
gingergarlic paste :2 tsp (if using only ginger paste: 3 tsp)
tomato puree: 1/2 cup
tomato ketchup: 2 tablsp
green chilli slit: 2
red chilli powder: 1 tsp
coriander cumin powder: 2 tsp
garam masala powder: 1 tsp
kitchen king masala powder: 1 tsp
fresh cream: 3 tablsp
salt and sugar to taste
oil: 2 tablsp


For the rice:
Basmati Rice: 2 cups
cumin seeds: 1 tsp
cloves: 2
peppercorns: 1/4 tsp
water to cook rice
butter/ghee; 2 tablsp
salt to taste


Method: For the rice:
Soak rice in water for 20 mins
Heat butter/ghee in a kadai.Temper with cloves,peppercorns and cumin seeds.Saute.
Drain the rice and add to the tempering.Fry well for 5 to 6 mis.Add salt  and 1 and 1/2 cups of water.Cover with lid and let the rice get cooked.Remove lid,fluff the rice with a fork.Cover and set aside.


Rajma:
Soak Rajma(red kidney beans) overnight. Next day pressure cook with pinch cooking soda and 1/2 tsp ginger garlic paste.the beans should be cooked soft.
Heat 2 tablsp oil in a cooking pan. When hot add the grated onion and saute.Add the gingergarlic paste and continue stirring till the paste is cooked.Add the tomato puree and tomato ketchup.Sprinkle a little water to prevent the paste from sticking to the pan.
After 6 mins of stirring add the green chillies,red chilli powder,coriander cumin powder,kitchen king powder and garam masala.Continue stirring. Add 1 tablsp of butter or ghee( clarified butter).Now add 1 tablsp of cream and continue the saute. Once the paste is cooked well and the oil starts oozing out add the cooked rajma(kidney beans) and 1 cup water.Stir well Add salt and pinch sugar .Simmer for 5 to 7 mins till the gravy thickens.Add the balance cream.Stir once.Switch off the gas.Cover with a lid.
Garnish with coriander leaves and serve hot with cumin rice.
 A punjabi speciality this is an excellent treat for Sunday lunch.You can make a salad as an accompaniment.
Note: Kitchen king masala is available in a all Indian grocery stores.This masala can be used in a wide variety of dishes.

KHULCHA WITH AMRITSARI CHANNA

U need : For Khulchas:


semolina(sooji):1/2 cup
wheat flour: 1 cup
white flour: 1 cup
sugar: 1 tsp
salt: to taste
baking powder: 1/2 tsp
water to knead.


For Amritsari channa:


chick peas( chola): 1 cup             bay leaf: 1
big cardamom: 1                          kashmiri chilli powder: 1/2 tsp
small green cadamom: 2            dhaniya jeera powder: 1 tsp
cinnamon stick" 2                        chola masala: 1 tsp
cloves: 2                                        chat masala: 1 tsp
cooking soda: 1/2 tsp                  oil: 2 tablsp
salt to taste                                   coriander leaves: 2 tsp
lemon slices: 4                              ginger julliene: 2 tsp
green chillies slit: 2                      tomato puree: 2 tsp  


Method: Khulchas
 In a small bowl soak the semolina with sugar and 1/2 cup water for 10 mins.
In another bowl mix together the flours,baking powder and salt. Pour the soaked semolina mix and knead to a soft but firm dough.Cover and rest for 1 hr.


Heat a tava.
Knead the dough once again.Take a medium size piece and roll to a semi thick circular using rolling pin and some wheat flour.Dust  off the excess flour. Put the khlcha on the tava and cook well on both sides till light brown specs appear. Add a little butter ,flip on both sides and serve hot with amritsari channa.


Amritsari channa:
Soak chik peas over night with the cooking soda. Next day wash well and put in the pressure cooker along with cardamoms,cloves and cinnamon.
Cook well till the chola is soft and well cooked.
In a kadai add the oil.Once the oil is heated add the bay leaf and 1 tsp ginger julliene. Saute. Add tomato puree and stir further.Add chilli powder,dhaniyajeera powder,chola masala and chat masala.Continue stirring. 
Add the cooked chola along with the chola stock.Add salt.Simmer till the chola becomes semi  thick gravy. the gravy should semi thick.


Garnish  with ginger julliene ,slit green chillies , lemon pieces and coriander leaves and serve hot as an accompaniment to khulchas.


Bon Apetite!!!!!!!!!!!!!!!!!!!