Paneer Bakoda 3

Ingredients:

• Paneer 200 gms (cut into small pieces )
• Besan 100 gms
• Rice flour 100 gms
• Redcolour
• Coriander powder 1 table spoon
• Garam masala ( optional) 1 spoon
• Red chilly powder 1 tea spoon
• Black pepper powder ( opetional) ½ spoon
• Salt
• Asafoetida a pinch
• Ajwan 1 tea spoon
• Oil to fry

Method:

• Put paneer pieces in a bowl and add Coriander powder,Garam masala,Red chilly powder,Black pepper powder and Salt.
• Mix them softly without breaking paneer pieces.
• Keep aside.
• In another vessel put besan, rice flour, salt, ajwan, Asafoetida and a pinch of red colour.
• Mix well by adding water.
• Let it be somewhat thick batter.
• Now put this batter with paneer pieces and mix well but gently.
• Let the thick dough coat paneer pieces evenly.
• Heat a kadai with oil and put the dough coated paneer pieces into it.
• Allow them till they become golden brown.
• Flip them gently and fry them till the oil reduces its sound.
• Remove it from the oil and serve hot with tomato sauce.

Chatpata Dhai Puri

Ingredients:

• To make puri:
• 1 cup Semolina (Rava / Suji)
• 3 tblsp Fine Wheat Flour (Maida)
• 1/4 tsp Baking Soda
• Oil to deep fry
• For filling:
• 2 cups of boiled chopped potatoes
• 1 1/2 cup chopped onions
• 1/2 cup chopped coriander leaves
• 1 1/2 cup grated carrots
• 2-3 tsp red chilli powder/ finely chopped green chilies
• 2 cups sev
• 1 cup cooked corn and peas
• 3/4 cup sweet chutney
• 1 cup thick curd
• 2-3 tsp chat masala
• Salt to taste
• 2 tablespoon of oil(optional)

Method:

• Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
• Stand covered with wet cloth for 15-20 minutes.
• Make small sized balls.
• With the help of some dry maida or sooji, roll into thin rounds.
• Heat oil in a pan and deep fry puris till very light brown and crisp.
• Drain in a paper towel for a while to dry out the oil.
• Store in an airtight container when cool.
• How to serve:
• Make holes in the puri with your thumb
• Start filling the items in succession: baked potatoes, onion, tomato, carrot, peas & corn
• Arrange the filled puris in a plate, preferably in round shape
• Pour dhai over the filled puris such that it percolates each puri
• Sprinkle chat masala, red chilly powder, coriander leaves and salt
• On the top, pour sweet chutney
• Spread the sev around
• Serve and enjoy :)

Images:

BigBasket Award Winner Kachodi dal type - 2 (Rajasthani)

Ingredients:

• 2 tbsp crushed coriander seeds
• 1 tbsp crushed fennel seeds
• ½ tbsp crushed cumin seeds
• ¼ tsp Asafoetida / Hing
• ½ tbsp kasoori methi / finely chopped fresh methi
• 2 tbsp red chilly
• 1 tsp Black Salt / Normal salt
• ½ tsp Garam Masala
• 1 tbsp amchoor / 1/8 citric acid / 1 spoon fresh lemon juice
• ½ tsp Black pepper
• 1/3 cup Besan
• ½ cup Moong Dal (Soak for about 1 hour and crush in mixer just an inch, so that the dal should divide into pieces. Be careful it should NOT become a paste)
• 1 tbsp crushed ginger and green chilly
• 2 tbsp oil
• To make Dough:
• 2 ½ cups Maida
• 1 tsp Salt
• ½ cup Ghee (Melted)
• Water as required
• Ghee / Oil to deep fry

Method:

• Wash the dal and soak for about an hour.
• While the dal soaks, we can make the dough since it has to be kept aside for about ½ an hour.
• In a bowl put the Maida followed by salt and ghee. Then gently mix it.
• If you take a handful of mixed dough and hold it, you should be able to hold it and if you leave that it should fall off into powder, that’s the right consistency. (You can obtain this in the ratio – 1:5 :: Ghee:Maida) [For samosa also the same consistency]
• Now add warm water slowly to the dough and mix well.
• Give more pressure and mix. When the dough is fully mixed, it would stick to your hand. That time, stop adding water. From this time, keep mixing for about 5 to 7 minutes till the dough becomes soft.
• Make sure that the dough is not sticking to your hand. On that stage stop and close the dough and keep aside.
• Now we will prepare the masala which we are going to keep inside the dough.
• In a pan pour some oil followed by crushed coriander, crushed fennel and crushed cumin.
• Then add crushed ginger and green chilly. (Keep the gas on normal heat.)
• Then add Black Pepper, red chilly, Hing, Methi, Salt, Garam Masala and amchoor,
• For about 2 min stir well.
• Then add besan flour to the mixture and mix it well till you get a nice aroma.
• Now add the crushed moong dal to this mixture and mix well. (Mix for about 4-5 min)
• Then transfer to a plate and allow it to cool down.
• After that make small balls out of that masala and keep aside. (According to the measurement which I gave, you will be getting 15 balls).
• Now take the madia dough and mix well.
• Then take a small portion of it, make it like a ball (lemon size), flatten it out by pressing both of your hands and stuff the masala in it and cover the masala with the dough. Ensure that you take out excess dough from it by pinching it from the top. Ensure that the masala is completely covered by the dough and there are no cracks in the ball. Keep this ball aside.
• With the rest of the dough and masala, make balls and keep aside.
• Now take 4 balls, hold each of it in your hands and press it, such that it should be like a small circle. (i.e like ‘thattai’). Each of this needs to be fried.
• Keep the rest of the dough balls closed.
• Pour the oil to fry in a frying pan and switch on the stove. Before it starts to heat, put all the 4 kachodis into the oil at the same time. Ensure that the stove is at medium heat (~170o C)
• It will take some time to fry (for single side to fry it will take 4-5 min).
• After it cooks slowly turn the kachodis.
• Then wait for about 4 more mins. You can see that it slowly turns into golden brown color.
• Once the kachodi is ready switch off the stove.
• Let the oil cool down. Then again switch on the stove and before it starts to heat put another set of kachodis at the same time as you did earlier. (This procedure is very important. The kachodi will fry well only when you do like this.)
• You can keep these kachodis for about 2 weeks in an air tight container

Notes:

• Green chilly - pudhina chutney and dates sweet chutney is a good combination for kachodi.
• Otherwise curd with salt and cumin powder is also a good side dish for the kachodi.
• It’s a wonderful Rajasthani dish which tastes yummy and it’s not so difficult to prepare.
• This recipe has been featured in BigBasket for best atta based recipe - https://www.bigbasket.com/flavors/recipes/1114/kachodi/

Images:

Potato Poha Fingers

Ingredients:

• Poha – 1 cup ( thin)
• Potato (medium size) – 2 (boiled and mashed)
• Green Chilly – 2
• Finely chopped Coriander leaves – 2 table spoon
• Salt – 1 tsp
• Oil for deep fry

Method:

• Powder poha in a mixer grinder and make it like a flour.
• In a vessel, put mashed potatoes, Finely chopped Coriander leaves and Finely chopped green chilies.
• Add salt.
• Mix them well.
• Knead them like chappati dough.
• If you need, add some water and make the dough tough.
• Keep it as it is for ten min.
• Then, again knead it .
• In this stage also you can add water if you want.
• Because the poha would have absorbed the water.
• Now take little dough and make it like a stick. ( See the picture)
• Do all the dough like that and make them in the same length.
• So that, you can fry them uniformly.
• Now heat oil in a pan and start frying them.
• Just leave it as it is for a while and then try to turn them.
• When the sound stops, remove the Potato Poha fingers from the oil.
• serve it with tomato sauce.
• This will be very crunchy from outside and very soft inside.

Moong dal Pakodi

Ingredients:

• 100 gms Mung Dal
• 1 1/2 tsp Salt
• 2 Red chilly
• 1 tsp Dhaniya
• 3 - 4 Curry Leaves
• 1 pinch Haldi
• 1 pinch Soda
• 2 cup Oil for frying pakories

Method:

• Soak the dal for 5-6 hours.
• Strain it and grind in a grinder.
• Now take the dal and add salt, red chilly powder, dhaniya and soda.
• Mix well.
• Heat oil in a kadahi and fry pakories of small size to a golden brown color.
• Serve with Ketchup.

Maida Mathris - Maida Chips

Ingredients:

• 2 cup Maida
• 1/4th cup fine Rava
• 2 tsp Salt
• 1/2 tsp whole Black Pepper (coarsely cracked)
• 1/8th tsp Baking Powder
• 2 tblsp Curd / Plain Yogurt
• 7 tblsp warm Water
• 4 tblsp melted Ghee / Oil
• Ghee / Oil for deep frying

Method:

• Mix the flour, salt ,cracked pepper and baking powder in a bowl.
• Add the ghee and rub between your palms until it takes the form of breadcrumbs.
• combine the curd with water and and form a pliable but firm dough using this liquid.
• Cover with the damp cloth and set aside for 30 minutes.
• Divide the dough into small balls and roll out all the balls.
• Heat the ghee / oil in a kadhai or deep-frying pan.
• Fry the rolled mathris in a batch over moderate heat.
• Do not allow the rounds to become brown, they should remain pale gold in color
• Remove and drain on paper towels.
• Repeat the process for frying all mathris.
• Well sealed, they will keep for 2-3 weeks.

Notes:

• You can add Methi leaves in this to get Methi Mathris.

Paneer Bakoda

Ingredients:

• 250 gms Paneer
• 1 cup Besan Flour
• 2 sp Rice flour
• 2 tsp Oil
• 1 1/2 tsp Salt
• 1/2 tsp Red chili powder
• 1-2 Chopped Green Chillies
• 1/2 cup Water

Method:

• Mix first set of ingredients well.
• Beat in a blender for 4-5 minutes.
• Let batter rest 1/2 hour in a warm place
• Cut the paneer into thick cubes.
• Sprinkle little salt, chili powder on the cubes
• Deep fry in oil
• Drain on paper towels and serve immediately.
• Serve the paneer pakora with coriander or mint chutney

Bhel Puri

Ingredients:

• 2 cups of boiled chopped potatoes
• 1 1/2 cup chopped onions
• 1/2 cup chopped coriander leaves
• 1 1/2 cup grated carrots
• 2-3 tsp red chilli powder/ fienely chopped green chilies
• 2 cups sev
• 6 cups of rice crispies (Pori)
• 10-15 rice vadas
• 3/4 cup sweet chutney
• 3/4 cup hot chutney
• 1/4 cup mint chutney
• 2-3 tsp chat masala
• Salt to taste
• 2 tablespoon of oil(optional)
• Juice of one big lime
• For Mint Chutney:
• 1/2 cup mint leaves
• Juice of one big lime
• Salt to taste
• 1 tsp chopped ginger
• 1 1/2 tsp chopped garlic
• 2 tbsp chopped onions

Method:

• Blend all the above to a smooth paste using some water.
• For each serving of the bhel puri, mix together in a individual serving bowl.
• One portion each of the potato, carrots, onions, rice vadas, rice crispies, pori and sev.
• Mix well. The rice vadas should be crushed before mixing
• them in.

Notes:

• you can use cooked peas also.

Images:

Pani Puri 2

Ingredients:

• Pani Puris, also commonly called Gol gappas by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled.
• 250g Pani Puri or gol gappa
• 125g black chickpeas
• 100 gms steamed bean sprouts (lentils should just begin to sprout) - optional
• 125g potatoes, boiled and coarsely mashed
• 1 bunch of mint leaves
• 1/2 bunch of coriander leaves
• salt to taste
• 1/4 tsp chilly powder
• 6 tbsp pani poori masala
• mint chutney
• tamarind chutney

Method:

• Grind the mint and coriander leaves into a paste.
• Mix pani puri masala in 2 liters of cold water.
• Add mint and coriander paste and the ice cubes.
• Wash chick peas and soak overnight.
• Next day, boil in a pan or pressure cook with water and salt, until soft.
• Drain and keep aside.
• Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using.
• Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
• Top with a little mint and tamarind chutney.
• To eat, dip each gol gappa into the prepared water and eat.

Notes:

• If you want you can prepare mint and coriander paste and keep in the feezer.
• Or you can make cubes out of that paste and store them easily to use when ever you need.

Pani Puri 1

Ingredients:

• To make puri:
• 1 cup Semolina (Rava / Suji)
• 3 tblsp Fine Wheat Flour (Maida)
• 1/4 tsp Baking Soda
• Oil to deep fry
• To make pani:
• 1/2 cup Tamarind (Imli) Pulp
• 2 cups Water
• 2 tblsp roasted Cumin Seed (Jeera) Powder
• 2 tblsp un-roasted Cumin Seed (Jeera)
• Coriander Leaves
• 3 Green Chilly
• 2 tblsp Mint Chutney
• 1 tblsp Black Salt
• 2 tblsp Jaggary
• To make pani:
• Measure all ingredients.
• Adjust spices as per your taste.
• Strain through a wire strainer to remove any rough bits.

Method:

• To make puri:
• Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
• Stand covered with wet cloth for 15-20 minutes.
• Make small sized balls.
• With the help of some dry maida or sooji, roll into thin rounds.
• Heat oil in a pan and deep fry puris till very light brown and crisp.
• Drain in a paper towel for a while to dry out the oil.
• Store in an airtight container when cool.
• While serving, put a hole in the puri and fill the pani in that and serve.

Notes:

• For extra spicy you can add - mix in 1/4 tsp each red chilli powder, chat masala.
• Mix in salt to taste and some lemon juice.
• Mix in 2-3 tsp each of the chutneys.
• Garnish with chopped coriander leaves.
• You can adjust the the amount of chutneys, red chilly
• to suit your taste.
• Instead of preparing puri you can get them from super markets and stock it.
• So that you can prepare pani puri as quick as possible and instant snack.

Masala Murmure

Ingredients:

• 4 cups puffed rice (murmure)
• 1/2tsp. oil
• 1/5 tsp. turmeric powder
• 2-3 pinches asafetida powder
• 2 green chilies chopped
• 1 stalk curry leaves
• salt to taste
• 1 pinch citric acid powdered

Method:

• Heat oil in a pan, large enough to contain murmure.
• Add chilies, curry leaves, turmeric, asafetida, stir.
• Add murmure, sprinkle, citric acid, stir very well from below.
• Take off fire.
• Toss very well till flavours blend and murmure cool.
• Cool completely before storing in airtight container.
• Serve as an anytime snack.

Chat Pori

Ingredients:

• 3 cups puffed rice
• 1 onion finely chopped
• 1 tomato finely chopped
• 1/2 cucumber, peeled and finely chopped
• 1/4 cup pomegranate seeds
• 1 tbsp. coriander finely chopped
• 1 tbsp. tamarind chutney
• 1 tsp. green chutney
• 1/2 tsp. crushed cumin
• 1/4 cup crushed cornflakes
• salt to taste

Method:

• Put all other ingredients in a large deep bowl.
• Toss with hand till well blended.
• Put in individual serving bowls or a large dish.
• Serve immediately, or otherwise it will become soggy.

Potato Tikka

Ingredients:

• 1 Cup soaked ‘Kabuli’ Channa (White)
• 2 Potatoes
• 2 Onions
• 1 inch Ginger piece
• 2 - 3 Garlic flakes
• 1 spoon mustard seeds
• 1 spoon turmeric powder
• 1 spoon red chili powder
• 1 spoon coriander powders
• 1 small lemon size tamarind
• 1 spoon Garam Masala
• 1 small piece Jaggery
• 1/4 coconut (optional)
• 2 - 3 Cloves
• Ghee or Vegetable shortening to fry Tikka
• Salt
• Oil for seasoning
• 1/4 spoon baking powder
• For Garnishing:
• 1 Onion
• 1 Tomato
• Some Coriander leaves

Method:

• Put soaked Channa and potato in a pressure cooker and cook them by adding some salt and baking powder.
• Take a hand full of cooked Channa, onion and ginger, coconut, garlic, clove and put them in a mixer grinder and grind them well.
• In a pan pour oil and make seasoning with mustard seeds. Add the Masala and fry well.
• Add turmeric powder, red chili powder, coriander powder and tamarind water.
• Bring them to a boil and add cooked Channa.
• Add salt and allow the Channa to boil for 10 minutes
• Put Garam Masala powder and Jaggery mix well.
• Let it cook for a while.
• Allow it to become some what thick.
• Remove from the fire and keep aside.
• Now smash the cooked potatoes and add salt and turmeric powder in that.
• Mix well and make 1/2 inch Tikka like vada.
• Keep a tava and place the Tikka in the corner of the tava.
• You turn all the Tikka one by one like a circle.
• Remove one and keep it in the center and pour ghee or vegetable shortening on that and turn it fry well.
• Like this make all the Tikka and keep aside.
• Now put 2 to 3 Tikka in a plate and pour some Chole masala on that garnish with chopped onions, chopped coriander and sliced tomato.
• Serve as evening tiffen.

Notes:

• You can pour lemon juice on that before serving

Cabbage Balls with Gravy

Ingredients:

• 3 Cup grated cabbage
• 2 Table spoons Maida / corn flour
• 1 Onion
• 2 Tomato
• 1 spoon ginger garlic paste
• 2 - 4 red chilies (soak in vinegar)
• 2 spoons Soya sauce
• 2 spoons Tomato ketchup
• A pinch of Agi no motto
• Salt

Method:

• Mix maida/corn flour and cabbage in water.
• The batter must be thick than Bajji batter.
• Add salt. Pour oil in a pan and make cabbage Bondas.
• Fry till they become golden brown.
• Make gravy by grinding tomato, onion with salt
• Add ginger garlic paste, Soya sauce, tomato ketchup and agi no motto.
• Add some water and bring it to a boil
• Before serving add fried cabbage balls in that and serve.
• Garnish with chopped fresh coriander leaves.

Vegetable Bonda

Ingredients:

• To make batter for bonda:
• 1 1/2 Cup Channa dal flour (besan)
• 1 Cup Rice flour
• 2 Spoon red chilly powder
• Salt
• For Filling:
• 250 gms Potato, French beans, Peas, Bell pepper etc., (you can select as per your wish)
• 2 Onion
• 1 Spoon Turmeric powder
• 4 - 5 Green chilies
• 1/2 Lemon (optional)
• Coriander leaves
• Salt
• Oil to fry Bondas

Method:

• Cook, peel and mash the potatoes.
• Add salt and mix well.
• Chop onions, green chilies, all other veg. and coriander leaves.
• Heat one spoon of oil and fry onions & green chilies with other veg.
• Add turmeric powder and fry well.
• Add mashed potatoes and mix thoroughly and add chopped coriander leaves.
• Add lemon juice if you like.
• Mix well and spread the curry or filling in a tray. Let it cool for a while.
• Prepare a thick batter with rice flour and besan. Add red chilly powder and salt in that.
• Make balls out of the filling. Dip the balls in the batter and deep fry them in the oil.
• Serve with coconut chutney or tomato sauce.

Notes:

• You can select vegetables as per your wish.

Aloo Peas Patties

Ingredients:

• Boiled and mashed potatoes 1 cup
• Corn flour 4 Table spoon
• Oil for frying
• Asafetida Powder a pinch
• Ginger garlic paste 1 Tab.
• Red chilly powder 1 tsp.
• Coriander powder 1 tsp.
• Amchoor 1 tsp. (dry mango powder)
• Garam masala 1tsp.
• Cooked Peas 1 cup
• Cashew nuts 1/2 cup
• Raisins 1/4 cup (dry grapes)
• Coriander leaves 1/2
• Chopped green chilies 2 - 3 tab
• Salt

Method:

• Add 2 spoons of corn flour and salt with mashed potatoes for binding.
• Heat oil in a kadai and add ginger garlic paste, salt, red chilly powder, coriander powder, amchoor, garam masala, cooked peas, chopped or broken cashew nuts, raisins and green chilies.
• Fry well and add the balance corn flour in this and mix well.
• Make like ‘curry’ and keep aside.
• Take mashed potatoes and make like Tikka - ‘patties’ and fill the peas masala which we made, and close.
• Close well and deep fry patties.
• Allow them till they become golden brown.
• Remove from the oil and serve with tomato ketchup.

Udad Bonda

Ingredients:

• 1 Cup Udad dal
• 1 sp Black pepper
• 1/4 cup coconut pieces (cut it like our teeth)
• Salt
• 2-4 green chilly
• Oil to fry

Method:

• Soak Udad dal for 1/2 an hour and grind it like a thick batter. (like vada batter)
• Add whole pepper, coconut pieces, cut green chilies and salt.
• Keep oil in a frying pan and make balls out of the dough and put them in the oil.
• Fry them till they become golden brown.
• Serve with coconut chutney.

Kachodis - Soft

Ingredients:

• ½ kg potatoes
• ¼ kg arrow root powder
• Ingredients for the stuffing :
• 1/2 grated coconut
• 100 gms roasted peanuts, crushed
• 2-3 green chilies (finely chopped) /red chilies crushed
• 1 small bunch of coriander leaves
• 2 tbsp sugar
• salt to taste
• oil for deep frying

Method:

• Cook the potatoes. After peeling mix well with arrowroot powder to make dough.
• Dry fry the coconut and add crshed peanuts, sugar very coarsely.
• Add finely chopped coriander, green chilies and salt to taste to this mixture.
• Roll out small puris and put 1 tbsp of this mixture and make balls.
• Deep fry in oil to light brown colour.

Vada - Sambar Vadai & Rasa vadai

Ingredients:

• 1 Cup Udad Dhal
• 4-5 Green Chilies
• 1 Pinch Asafetida
• 2 Cup Thick Arachuvitta Sambar / Arachuvitta Rasam
• ¼ cup chopped fresh coriander leaves
• 50 – 100 gms. ‘kara boondi’ to decorate
• Fried cashew nuts to decorate
• Salt
• Oil to fry

Method:

• Soak Udad dhal for 1/2 hour and grind by adding less water.
• Add salt, chopped green chilies and asafetida powder.
• Heat oil in a deep pan and make big vadas buy putting big holes in the center.
• Turn them occasionally.
• Meanwhile heat the sambar, and pour it in a deep vessel.
• Remove the vada from fire when they become golden brown.
• Put them in the Sambar / Rasam till the another set of vadas are ready to put.
• Remove these ‘Sambar / Rasa Vadas’ from the vessel and place them another plate.
• Decorate them with ‘karaboondi’, fried cashew nuts and coriander leaves.

Pappad Rolls

Ingredients:

• big size Papad
• 5 spoons oil
• 100 Gms Tomato
• 150 Gms Cabbage
• 75 Gms Green pepper
• 50 Gms Onion
• 2 Teaspoon Chat masala
• 1 inch ginger
• 2 - 3 green chilies
• Salt

Method:

• Cut all vegetables in length, thin pieces.
• Pour oil in a pan and add all vegetables and salt
• Fry well and keep the curry aside
• Put a papad in the tava and place some curry on that and roll the papad
• You have to do it quickly.
• And in the meanwhile the papad must rost by the heat tawa.
• Serve with tomato sauce.