TIRANGA CUTLET

INGREDIENTS

• Potatoes (boiled) 500 gm
• Garam masala 1tsp.
• Peas (grounded) 250 gm
• Red chilly powder 1tsp.
• Paneer 100 gm
• Coriander (finely chopped)
• Bread crumbs 200 gm
• Salt 1tsp.
• Oil for deep frying
• Dhaniya tsp.
• Oil 1 tbsp.

• METHOD
• Peel the boiled potatoes and grate them.
• Add salt. Heat oil in a kadahi. Add the ground peas. Fry till done. Add salt, dhaniya, garam masala powder, red chilly powder. Mix well.
• Mash the paneer. Make 10 balls of paneer and 10 balls of potatoes.
• Take a little paneer on the palm, stuff with 1 tsp. of peas mixture.
• Finally cover the paneer with the potato balls and make oval shaped cutlets.
• Cover with breadcrumbs and deep-fry to a golden brown color. Slice through the center and serve hot with sauce and coriander chutney.

POTATO AND SABUDANA CUTLET

INGREDIENTS

• Potato 500 gm
• Bread slice 4
• Sabudana 50 gm
• Saltto taste
• Peanuts (coarsely ground) 25 gm
• Red chilly powder 1 tsp.
• Green chilly (finely chopped) 2
• White jeera 1tsp.
• Ginger (grated) 1"
• Garam masala powder 1 tsp.
• Coriander (finely chopped)
• Oil for frying cutlets

• METHOD
• Boil the potatoes in salted water.
• Soak sabudana in luke-warm water for 2 hours.
• Peel and mash the boiled potatoes.
• Dip the bread slices in water and squeeze them.
• Mix all the ingredients well to make a dough.
• Divide it into equal parts to 20-25 make oval shaped cutlets.
• Heat oil in a kadahi. Fry the cutlets to a golden brown color. Serve hot with green coriander chutney and tomato sauce.

POHA DOSA

INGREDIENTS

• Soft rice flakes 1 cup
• Rice 2 cups
• Sour Curd 3/4 cup
• fresh Coconut milk 1/2 cup (or Coconut milk pwd : 2 tbsp)
• Cooking Soda : 1/4th tsp
• Salt : to taste
• Sugar : 1 tsp

• METHOD
• Wash the rice flakes and mix the curd in it overnight.
• Soak the rice separately in water.
• The next day, grind the rice to a fine paste, adding salt.
• Add the poha, sugar and coconut milk (or the coconut milk powder) and grind further while adding little water, if necessary.
• Remove in a vessel and add the soda and mix well.
• The batter should be thick enough to pour in a small saucepan.
• Pour a spoon of oil in a hot saucepan, and pour 2 ladle full of the dosa batter into it.
• Hold the saucepan and turn it around so that the entire saucepan is coated with the dosa batter.
• Pour a tsp full of oil around the edges of the dosa and keep it covered.
• Take care to have a medium flame. After a few minutes, turn the dosa.
• Keep it covered again.
• Remove when both sides are done. Serve hot with onion chutney.

PANEER CUTLET

INGREDIENTS

• Suji 1cup
• Bread slice 5
• Milk or paneer water 1cup
• Butter 2 tbsp.
• Maida 4 tbsp.
• Paneer 250 gm
• Green chilly 4
• Chopped coriander
• Lemon juice 2 tsp.
• Salt to taste
• Finely chopped (onion, carrot and boiled peas) for decoration

• METHOD
• Roast suji in ghee till it gets golden brown.
• Add milk or paneer water and stir it till it gets thicker.
• Add salt, lemon juice, chopped coriander and cook for 1 minute.
• Soak bread slices for 2-3 minutes in water, squeeze, mash and add to the above.
• Then add finely chopped paneer.
• When it cools down make cutlets of desired shape.
• Dip it in the liquid maida paste and fry it in oil to a golden brown color.
• Garnish with the chopped vegetables and serve hot with tomato sauce and coriander chutney.

PANEER CHILLY

INGREDIENTS

• Cornflour 1 tbsp.
• Tomato sauce 2 tsp.
• Maida 1 tsp.
• Green chilly (cut into thin & long strips) 5
• Salt 1 tsp.
• Garlic Cloves (optional) 5
• Paneer 125 gm
• Ajinomoto tsp.
• Vinegar 1 tsp.
• Sugar tsp.
• Soya sauce 2 tsp
• Black pepper tsp.
• Chilly sauce 1 tbsp.
• Oil for deep frying

• METHOD
• Make a thin paste of Maida, Cornflour and 1/2 tsp of salt.
• Cut paneer into small square pieces.
• Dip them in the paste and fry to a golden brown color.
• Heat 2 tbsp. of oil.
• Fry green chilly and garlic.
• Put salt, sugar, black pepper, ajinomoto, chilly sauce, tomato sauce, soya sauce, vinegar and 2 tbsp. of water.
• Cook for half a minute. Add Paneer. Mix it well. Serve hot.

OVEN FRIED POTATOES

INGREDIENTS

• 1-1/2 lbs. russet potatoes, scrubbed and cut into 1/4 inch slices
• 1 tsp. olive oil
• 1 Tbs. unsalted butter, melted

• METHOD
• preheat oven to 425F. Cover potatoes with cold water in a bowl. Let it sit for 15 minutes.
• Drain potatoes and pat dry.
• Coat a baking pan with oil. Add potatoes and toss with melted butter and salt and pepper to taste.
• Bake for 20 minutes. Turn potatoes with a spatula and bake another 15 minutes or until golden and tender.

DAHI SANDWICH

INGREDIENTS

• Bread: 8 slices
• Butter to apply on the breads
• Plain yoghurt : 3 cups
• Mustard seeds : 1/4 tsp
• Cumin seeds : 1/4 tsp
• Oil : 1 tsbp
• Coconut (grated) : 1/2 cup
• Green Chilies : 2
• Coriander leaves (chopped) : 1 cup
• Salt to taste
• Lemon juice : 1 tsp
• Sugar : 2 tsp
• Red Chilly Powder : 1 tsp
• Tamarind : 25 gms (or 1 tsp Tamarind paste)
• Dates : 25 gms
• Ginger paste : 1 tsp

• METHOD
• Cut the bread slices into nice and fine round shape (can use a steel, sharp rimmed round vessel of 2 inch diameter).
• Butter on one side of each cut bread.
• Chutney Preparation
• Grind the grated coconut, green chillies, coriander leaves together and then add salt, lemon juice and a pinch of sugar.
• Mix it to make a fine paste- of consistency enough to apply on bread.
• Dahi Preparation
• Heat the oil, add the mustard and cumin seeds to it and remove it from stove after few seconds.
• Immediately put it into the yoghurt. Add sugar and salt to taste. Stir it properly to get a slight sweetish dahi.
• Tamarind Chutney
• Boil the tamarind and the dates.
• Sift it and squeeze out the paste. Add ginger paste, red chilly powder and salt to taste.
• Serving
• Now that all the preparations are over, the dish is ready to be served.
• Apply a thick layer of Chutney on one slice of bread and then put the other buttered slice over it.
• Now pour about 5 tbsp of Dahi over it. Sprinkle little red chilly, coriander leaves and tamarind chutney on it and there you have the yummy sandwiches.

BREAD UTTAPAM

INGREDIENTS

• Suji 50 gm.
• Green chilly 1
• Curd 100 gm
• Ginger 1"
• Salt tsp.
• Onion (big) 1
• Soda A pinch.
• Bread slice 8
• Coriander (finely chopped)
• Oil 4-5 tbsp.

• METHOD
• Mix suji, curd, salt, soda, green chillies, ginger and chopped coriander.
• Keep aside for 2-3 hours.
• The paste should not be too liquid or too thick.
• Finely chop the onions and add to the suji paste while preparing.
• Heat a tava.
• Keep 1 slice of bread on the tava. Now spread the mixture on the slice.
• Simmer the gas and turn it over. Make it crisp by using oil on both sides. Make all the bread uttapams like this.
• Serve hot with tomato ketchup and coriander chatni.

BREAD BOMBS

INGREDIENTS

• Bread Slices : 16-18
• Green chilies : 2
• Besan : 2 tbsp
• Curd (dahi) : 1/2 cup
• Haldi : 1/4 tsp
• Salt : to taste

• METHOD
• Soak bread in water for 5 mins and then squeeze out water.
• Add rest of ingredients.
• Heat oil for deep frying.
• Drop spoonfulls of mixture in hot oil and fry well. Serve with chutney or sauce.
• REMARKS
• Instead of Bread you can also use 2 cups cooked rice and call it Rice Bombs, or replace the dahi with grated cheese and call it Cheese/Rice Bombs or Cheese/Bread Bombs.

BREAD DHOKLA

INGREDIENTS

• Bread 10 pcs
• Kari patta 8-10
• Curd 250 gm
• Mustard seeds (moti)
• salt
• Green chilly 2 pcs
• Oil 2tbs

• METHOD
• Strain the curd through a strainer.
• Add salt to taste.
• Remove the sides of the bread.
• Spread the curd on the first piece of the bread.
• Cover it with the second piece.
• Cut into 4 square pcs.
• Heat oil in a kadahi.
• Add mustard seeds, green chilly and kari patta.
• Add the bread pcs. and mix well.
• Cover it for 2 minutes.
• Serve hot with tomato sauce.

MOMOS

INGREDIENTS For the covering: 1 cup flour1/4 tsp salt2 tsp. vegetable oil100 mL cold water

KHANDVI

INGREDIENTS

• ½ cup: Chick pea flour
• ½ cup: Sour yogurt
• ½ tsp: Ginger paste
• ½ tsp: Green chilli paste
• ½ tsp: Chilli powder
• 1/8 tsp: Asafoetida
• 1/8 tsp: Turmeric
• ½ tsp:mustard seeds
• 2 Sabut lal mirch
• 2 tsp: Oil
• 1 tsp: Salt or to taste
• 1 ½ cup: Water
• For Garnish
• Coriander-chopped fine
• Grated coconut

• METHOD
• Mix besan, ginger, green chilli, red pepper, salt, heeng and turmeric into a smooth paste with some water till no lumps are left. Add the rest of the water and mix well.
• Bring to a boil, stirring all the time (to avoid scorching).
• Keep cooking and stirring till you reach a paste like consistency. Spread a tsp of the batter on to an ungreased surface and cool, it should come off clean.
• With a rubber spatula spread onto an ungreased surface, as thin as possible and leave to cool.
• Heat oil and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and spread over the layer. Pick up the lal mirch and keep aside.
• Cut layer into strips and roll each strip like a scroll, firmly.
• Arrange in a serving dish and garnish with coriander, coconut and peppers and serve.

BIHARI LITTI

INGREDIENTS

• For dough
• Wheat flour (atta) - 2 cup
• Yogurt (dahi) - 4 tablespoon
• Water - 1/2 cup
• For Filling
• Sattu - 1 cup ( gram flour made by fried gram in hot sand)
• Garlic( chopped ) - 4 cloves
• Ginger( chopped ) - 1 tablespoon
• Green chilies ( chopped ) - 2
• Coriander leaves ( chopped ) - 2 tablespoon
• Onion seeds ( Mangrella ) - 1/2 teaspoon
• Thyme ( Ajwain ) - 1/2 teaspoon
• Lemon juice - 2-3 teaspoon
• Pickle masala (achar) - 3 teaspoon
• Mustard oil - 2 tablespoon
• Salt to taste

• METHOD
• 1. Mix all the filling ingredients with sattu. Add 1/4 cup water to make the stuffing moist and easy to fill. Keep aside.
• 2. Add yoghurt , in flour. Mix lightly with finger tips with water knead it into stiff dough. Make balls out of dough of 2.5" to 3" diameter in size with hand.
• 3. Stuff 2 to 3 teaspoon sattu filling in the center of each balls and close it from all sides.
• 4. When all the littis are stuffed, pre-heat the oven to 375 F and put all the littis on a foil .
• 5. Bake till one side is brown and black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well.6. Take out and dip in pure ghee or butter and serve with ALOO CHOKHA .

BATATA VADA

INGREDIENTS

• 500 gm: Potatoes
• Oil for deep frying
• For Tempering
• 10 gm: Ginger
• 10 gm: Garlic
• 10 gm: Green chillies
• 02 gm: Curry leaves
• 05 gm: Mustard seeds
• 05 gm: Turmeric powder
• 03 gm: Red chilli powder
• 10 gm: Coriander leaves
• 1 : Lemon
• Salt
• For Batter
• 200 gm: gram flour
• 05 gm: Red chilli powder
• 05 gm: Turmeric
• 03 gm: Crushed cumin
• 02 gm: Soda bi-carb
• Salt
• Water
• METHOD
• Cook potatoes until soft, peel and mash coarsely. Chop or crush together green chillies, garlic, ginger and coriander leaves.
• Using the mentioned ingredients make a thick batter.
• Heat oil and add mustard seeds after they crackle add the curry leaves.
• Mix in all the rest of the tempering ingredients and add to the mashed potatoes.
• Divide the potato mixture into equal sized portions, approximately the size of a lemon.
• Dip each ball in the batter and deep fry until golden brown in colour.
• Serve hot with a chutney.

PYAZ KI KACHORI

INGREDIENTS

• For the dough:
• 2 cups Maida (Plain Flour)
• 1/4 cup melted Ghee
• 1/2 tsp Salt
• For filling:
• 2 cups finely chopped Onions
• 1 tsp Kalonji (Nigella Seeds)
• 2 tsp Saunf (Fennel Seeds)
• 2 Bay Leaves
• 1/2 tsp finely chopped Green Chillies
• 2 tblsp Besan (Bengal Gram Flour)
• 2 tsp Dhania Powder (Coriander)
• 2 tsp Chilli Powder
• 1 tsp Garam Masala
• 3 tblsp Chopped Coriander
• 2 tblsp Oil
• Salt to taste
• Other Ingredients:
• Oil for frying

• METHOD
• To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.
• Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
• For the onion filling heat oil in a pan.
• Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
• Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
• Add the chopped coriander and mix well.
• Remove the bay leaves.
• Allow the mixture to cool completely.
• Divide into 12 equal parts and keep aside.
• To make kachoris roll out each portion of the dough into a 2 inch diameter circle.
• Place one portion of the filling in the centre of the rolled dough.
• Surround the filling with the dough by slowly streching it over the filling.
• Seal the ends tightly and remove excess dough.
• Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
• Gently press the centre of the kachori with your thumb.
• Repeat with the remaining dough and filling.
• Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
• The kachoris should puff up like puris.
• These kachoris take a long time to be cooked in the inside too.
• Serve hot with tamarind and hari chutney.

POHA ROLL

INGREDIENTS

• 30 gms poha (rice flakes)
• 100 gms potato
• 2 green chillies
• 20 gms roasted peanuts
• 1/4 tsp amchur (dry mango powder)
• 1/4 tsp garam masala powder
• 1/4 tsp red chilli powder
• 2 tblsp breadcrumbs
• Salt to taste
• Oil for frying
• Few coriander sprigs

• METHOD
• Boil, peel and mash the potatoes.
• Wash the poha in a strainer. Coarsely grind the roasted peanut.
• Wash & chop the green chillies and corainder sprigs.
• Add poha, peanuts, chillies, corainder leaves and spices to the mashed potatoes.
• Mix well and roll into desirable shapes.
• Dip in beaten egg and coat with breadcrumbs.
• Deep fry in oil till rolls golden brown.
• Serve hot with tamraind chutney.

BANANA KOFTA

INGREDIENTS

• Raw cooking bananas
• 1/2 cup fresh peas, boiled
• 1 tbsp. mint leaves finely chopped
• 1 tbsp. coriander leaves finely chopped
• 4-5 green chillies finely chopped
• 1" piece ginger grated(optional)
• 1/2 tsp. each mustard & cumin seeds
• 4-5 pinches asafetida
• 1/2 tsp. turmeric powder
• 1 tsp. lemon juice
• 2 tbsp. oil
• Oil to deep fry
• For batter:
• 1-1/2 cups gram flour
• 1 tbsp. rice flour
• 1/4 tsp. turmeric powder
• 1 pinch soda bicarb
• 1 tbsp. hot oil
• Salt to taste

• METHOD
• Pressurecook bananas with skins, till soft.
• Remove skins, mash while hot. Keep aside.
• Heat oil heavy pan, add seeds, allow to splutter.
• Add asafoetida, mint, coriander, chillies, ginger, peas, lemon juice.
• Stir, add mashed bananas, salt, turmeric,mix well.
• Keep mixture aside to cool.
• For batter:
• Mix both flours, soda bicarb, salt, turmeric.
• Add enough water to make a batter which will coat the back of a spoon thickly.
• Add hot oil, mix well.
• To proceed:
• Put oil to heat in a frying pan.
• Make pingpong ball sized balls of mixture.
• Dip in batter, put in hot oil.
• Fry on medium flame, till golden.
• Drain, serve hot with green and tamarind chutneys, or sauce.

BESAN PAPRI

INGREDIENTS

• 1 cup besan flour
• 1 tbsp plain flour
• 2 tsp. oil or ghee
• 1 tsp. ajwain seeds
• 1/4 tsp red chilli powder
• 1/4 tsp turmeric powder
• salt to taste
• oil to deep fry

• METHOD
• Mix all the ingredients except oil
• Use some water and knead into soft dough.
• Roll into large thin rounds.
• Make small rectangular strips of the round
• Deep fry the strips on slow flame till golden yellow (don't let it become golden brown)
• Drain, keep aside. Cool, store in air-tight jar .

MIRCHI VADA

INGREDIENTS

• 8-10 large green chillies
• Oil for Deep Frying
• For Batter:
• 1 cup besan
• 1/4 tsp turmeric powder
• 2 pinches soda bicarb
• Salt as per taste
• 1 tbsp. hot oil
• Water
• For Filling:
• 4 large potatoes, boiled, peeled, mashed
• 1 tsp garam masala
• 1 tsp red chilli powder
• 2 tsp amchoor powder
• 3 tbsp chopped coriander leaves

• METHOD
• Mix all the ingredients of the filling
• Divide into 8-10 parts (depending on chillies)
• Slit green chilies and remove the seeds.
• Stuff the green chilli by 1/2 of each part and cover the chilli with remaining 1/2 Repeat for all the chillies
• Keep aside
• Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon.
• Heat the oil for deep frying
• Deep the green chillies into batter
• Gradually let chillies into the hot oil. Deep fry till golden brown, turning as required.
• Fry 2-3 in a batch. Drain
• Cut into half and serve with chutney

VEGETABLE KABAB

INGREDIENTS

• 3 potatoes, boiled, peeled and mashed
• 1/2 cup boiled peas
• 1/4 cup carrots, chopped finely and boiled
• 1/2 cup french beans, chopped finely and boiled
• 4-5 green chillies
• 1 tbsp. plain flour
• 1 tsp. cornflour
• 1/4 cup rawa (semolina) or fine breadcrumbs
• 1/2 tsp. pepper powder
• salt to taste
• 1/4 tsp garam masala
• 1/4 tsp ginger paste
• oil to deep fry

• METHOD
• Mash all the vegetables
• Mix together all ingredients except rawa or breadcrumbs.
• Shape into patties with a greased hand.
• Roll in crumbs or rawa. Heat oil to deep fry.
• Fry in hot oil on medium, till crisp and brown.
• Turn, repeat for other side.
• Drain on kitchen paper or rack.
• Serve hot with green and tamarind chutneys or tomato sauce