boondi (bundi) Ladoo

Ingredients:

• 1 cup gram flour (besan)
• 1/2 cup + 1 tablespoon water adjusted as needed
• 1 1/2  cup sugar
• 1 cup water
• 1 tablespoon sliced almonds
• 6 green cardamom pods (ilaichi)
• Oil to deep fry

 method

1. Crack open the cardamom pods and remove the seeds. Crush the seeds and keep aside.
2. Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees on the candy thermometer.
3. Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.
4. Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil. Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying the
5. Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. Tip: if you hold the skimmer higher than 11/2 inches above the oil boondi will not be round.
6. The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
7. Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.*
8. Before making the next batch of boondi, wipe clean the skimmer. This helps to keep the boondi round.
9. Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis.
10. When finished frying the boondi, let them soak in the syrup for few minutes.
11. Add the crushed cardamom seeds and sliced almonds to the syrup.
12. Now drain off the excess syrup.
13. If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
14. To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out.  You can make the ladoo larger or smaller if you have a preference.
15. As you finish making each ladoo, put it on a plate and continue on to make the next ladoo.
16. As the Ladoos cool to room temperature they will become firm but they should still be moist.
17. Ladoos will keep at room temperature in a covered container for up to 10 days and for one month in the refrigerator.

Cocktail Green Peas Samosa

Ingredients:
For crust

• 1 cup All Purpose flour (plain flour or maida)
• 1 tablespoon sooji fine (semolina)
• 1/4 teaspoon salt
• 2 tablespoons oil
• Approximately 1/3 cup look warm water

For filling

• 2 cups boiled green peas I am using frozen green peas
• 2 tablespoons oil
• 3 teaspoons coriander powder (dhania)
• 1 teaspoon red chili powder
• 1 teaspoon mango powder (amchoor)
• 1/4 teaspoon garam masala
• 3/4 teaspoon salt (adjust to your taste)

 Method
for Dough

1. Mix flour, sooji, salt, oil and water together to make soft dough (add water as needed).
2. Knead the dough to make it smooth and pliable.
3. Cover the dough and let it sit least ten minutes.

To Make Filling

1. Boil the green peas over medium heat with 1 cup of water, until peas are tender. Drain the water, squeeze the excess water, and pat dry. Mix all the dry ingredients to the peas, coriander, chili powder, garam masala, mango powder and salt.
2. Heat the oil in a frying pan over medium heat, and put the green peas mix, stir fry and keep mashing, stir fry until no moisture left, but it should not be powdery.. This should take about 10-12 minutes.
3. Turn off the heat and let the let the filling cool to room temperature.

Making samosas

1. Knead the dough for a minute.
2. Divide the dough into 12 equal parts and roll into balls.
3. Roll each ball about 4-1/2-inch diameter and cut each circle in half.
4. Take one semicircle and wet the sides lightly all around and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
5. Fill the cone with about 1 teaspoon of filling. Press this filling down.
6. Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely.
7. Continue filling the rest of the samosas.
8. Heat about 1 inches of oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
9. Place the samosas in the frying pan a few at a time, they should not overlap.
10. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden-brown color on all sides. This should take about 8 minutes. If you use a high heat, the samosa crust will be too soft and not cook properly.
11. Take the Samosas out over paper towel; it will absorb extra oil.
12. Cocktail Samosa goes well with tamarind chutney.

 

Chole Palak

Ingredients:

• 1 15oz can of chickpea (chole, garbanzo)
• 3 cups finely chopped spinach (palak)
• 2 medium tomatoes chopped
• 1/2″piece ginger (adrak)
• 1 green chili
• 3 tablespoon oil
• 1/4 teaspoon asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon red pepper adjust to taste
• 1/2 teaspoon salt adjust to taste
• 1/2 teaspoon garam masala

Method

1. Drain the chickpeas and rinse well.
2. Blend the tomatoes, green chilies, and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add the tomato puree, coriander powder, turmeric, and red chili powder. Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
4. Add spinach, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
5. Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on
   low heat for seven to eight minutes. Add the garam masala.

Serving suggestions

1. Chole Palak can be served with roti, naan, or any other bread. It also goes well with plain rice.
2. Chole Palak is a delicious, healthy choice for people who eat a vegan or gluten-free diet

 

dabeli receipe

Ingredients

1. 500 gm Potatoes
2. 100 gm Roasted ground nuts
3. 100 gm Pomegranate seeds
4. 150 gm Nylon sev
5. 4 tbsp Ghee or Butter
6. 1 tbsp Garlic chutney
7. 2 tbsp Coriander chutney
8. 2 medium size Onions (finely chopped)
9. 1 tsp Cumin-coriander powder
10. 10 Dabeli bun
11. Water according to requirement
For seasoning
13. 1 tbsp Oil
14. 1 tsp Fennel seeds
15. 2 tsp Green chili paste
16. ½ tsp Turmeric powder
17. 2 tsp Red chili powder
18. 2 tsp Powder sugar
19. 3 tsp Lemon juice
20. 1 tsp Garam masala
21. 1 tbsp Coriander leaves (finely chopped)
22. Salt to taste

Instructions

Boil potatoes for 4-5 vessels in cooker.

After it is cooled, peel and mass properly.

Roast groundnuts and remove skin.

Heat 1tea spoon oil and roast groundnuts in it.

Sprinkle salt and cumin coriander powder in it. Keep a side.

Heat oil in a pan at slow flame.

Add fennel seeds in it.

Add potatoes, salt, sugar red chili powder, green chili paste, turmeric powder, garam masala, lemon juice in it.

Mix it properly.

Also add coriander leaves.

Now add pomegranate seeds, ground nuts and mix it well.

Cut bun from middle.

Apply both chutney one-one sides.

Stuff all masala in bun add onions and sev on masala in each bun.

Heat ghee in a pan and roast all bun.

So dabeli is ready to serve.

Serve with sauce, green chutney.

Banana Puri

Banana Puri

Ingredients: Serve - 4

• Banana – 1
• Sugar – 1/2 cup
• Wheat flour – 1 cup
• All purpose flour – 1 cup
• Ghee – 2tspn
• Oil – for deep frying
• Cardamom powder – ½tspn
• Salt – ¼tspn (adjust to taste)

Method:

1. Cut the banana. (figure 1)
2. Smash well with smasher or hand. (figure 2)
3. Add sugar, ghee, cardamom powder and salt mix well.(figure 3)
4. Add wheat flour, ¾ cup all purpose flour, 1tspn oil and mix well as soft dough. Keep rest for 1 hours.(figure 4 & 5)
5. Now make 5 equal big balls.
6. Take remaining all purpose flour in plate and stuff 1 ball in flour.(figure 6)
7. Make big chapatti and cut as small round with sharp glass or any cup.(figure 7)
8. Take slowly small puries and transfer into plate.
9. Heat oil for deep frying in medium flame, add puries and cook until its color changes in golden brown.(figure 8)
10. Repeat the same process for remaining puries and transfer into tissue paper for removing excess oil.
11. Serve in a plate with hot/ cold.(figure 9)

Coconut Burfi

Coconut Burfi

Ingredients: Serve - 2

• Coconut – 1 cup
• Water – 1cup
• Sugar – 1 cup
• Cardamom powder – 1/2tspn
• Cashew Nuts – 5
• Method:
  
  1. Wash and grate the coconut.
  2. Take a plate, apply ghee and keep aside.
  3. Take a pan, add water and boil for 3 minutes in a medium flame.(figure 1)
  4. Add sugar and saute continuously until water density becomes thick. Take a drop of water in hand and test its thickness as shown in figure 3. When you observe water coming out as single string then  syrup is ready. (figure 2 & 3)
  5. After getting good consistency reduce the flame to low immediately add cardamom powder, grated coconut and mix well.(figure 4)
  6. Next continuously saute for 5 minutes or until coconut is mixed well in syrup. (figure 5)
  7. Now add coconut mixture to the plate which has been prepared in step 2, spread evenly and cut into cubes with knife. Apply ghee to the knife just to ensure syrup doesn't stick with knife (figure 6)
  8. Garnish with roasted  cashew nuts and leave it to cool down for at-least 1 hour.
  9. Remove the coconut burfi from plate slowly and serve as it.
   

 

Radish Egg Fry

Radish Egg Fry

Ingredients: Serve -2

• Radish - 2
• Egg - 3
• Oil - 4tspn
• Mustered seeds - 1/2tspn
• Urad dhal - 1tspn
• Curry leaf - as required
• Red chilly powder - 1/2tspn (adjust to taste)
• Salt - 1/2tspn (adjust to taste)
• Turmeric powder - a pinch

Method:

1. First wash, peel & grate the radish.
2. Take a pan, heat oil in medium flame add mustered seeds wait for crackle and then add urad dhal, curry leaf continue sauteing for 2 seconds. (figure 1)
3. Add radish and saute for 10 minutes in medium flame. (figure 2)
4. Add red chilly powder, turmeric powder, salt and continue sauteing for 2 seconds. (figure 3, 4 & 5)
5. Now sprinkle little water & close with lid and cook for 5 to 8 minutes. (figure 6 & 7)
6. After radish is cooked add eggs & continue stirring until gravy gets separates as shown in figure 9. (figure 8 & 9)

That's all Radish Egg Fry is ready to serve!

 

taro fry

 Ingredients: Serve - 2

• Taro – 1/4kg
• Oil – 5tspn
• Red chilli powder- 1 & ½tspn (adjust to taste)
• Turmeric powder – 1/4tspn
• Salt – 1tspn (adjust to taste)
• Tamarind juice – 1tspn
•  Method:
  1. Wash and boil the taro in a bowl for 15 minutes in a medium flame. (figure 1 & 2)
  2. After the taro is cool down, remove the skin and cut them as small pieces.
  3. Take a pan, add 3tspn oil, turmeric powder, red chilli powder, salt, tamarind juice and mix well. (figure 3)
  4. Heat the pan in a medium flame by adding 2tspn oil. Fry the taro until its color changes to golden brown. (figure 4 & 5)
  5. Serve in a bowl. (figure 6)

  Simple taro Fry is ready to serve !
   

Ven Pongal

Ven Pongal

 Ingredients: Serve -2

• Rice - 1/2 glass
• Moong Dhal - 1/2 glass
• Water - 2 & 1/2 glass (use the glass used for measuring rice)
• Ginger - small piece
• Cumin seeds - 1tspn
• Pepper - 1tspn
• Kaju - 5
• Ghee - 5tspn
• Oil - 2tspn
• Salt - 1tspn
• Curry leaf - as required

Method:

1. Take a cooker add rice, moong dhal and wash well. (figure 1)
2. Add 2 & 1/2 glass water, salt and cook for 2 vessels.(figure 2 & 3)
3. Take a pan, heat oil & ghee add pepper, cumin seeds, ginger pieces, kaju, curry leaf and saute until it gets cooked and transfer into the pongal. (figure 4 & 5)
4. Serve in plate with sambar / chutney / pickle. (figure 6)

Simple and easy pongal is ready to serve !

Daliya Khichdi-Cracked Wheat Khichdi

Daliya Khichdi-Cracked Wheat Khichdi 

How to prepare Dalia khichdi
Serves -1

Daliya - 1/2 cup
Water - 1 1/4 cup

Onion -1 finely chopped
Green chilli - 1 finely chopped
Ginger-garlic paste -1/2 tsp
Carrot - 1 finely chopped
Beans - 5-6 finely chopped
Chilli powder - 1/2 tsp (optional)
Coriander powder - 1/2 tsp
Salt to taste
Oil - 1 tbsp
Cumin seeds - 1/2 tsp
Mustard - 1/2 tsp

Preparation
Chop all the vegetables finely.
Soak daliya in 1/4 cup of hot water for 10 minutes.

Method
Heat oil in a pan, add jeera and mustard seeds, when it splutters, add finely chopped onions and saute till they turn transparent.

Now add green chilli, ginger garlic paste and saute for a few more minutes.

Add carrot, beans, chilli powder, coriander powder and salt needed.

Now add the soaked daliya, 1 cup of hot water and pressure cook for 3 whistles.

Once the pressure is released, open it and serve it piping hot with curd or raita or pickle.

This khichdi should not be like upma but should be slightly mushy.

Note - You can add a fistful of fresh green peas and 2-3 florets of chopped cauliflower also.

SOURCE

 

Gobi (Cauliflower) Manchurian

Ingredients:

• 20 cauliflower pieces cut into medium size florets

For Sauce

• 2 tablespoons oil
• 1 tablespoon ginger paste or finely shredded ginger (adrak)
• 1 green chili chopped
• 1/4 cup celery finely chopped
• 2 tablespoons red chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 2 teaspoons tomato paste
• 1/2 teaspoon sugar
• 2 teaspoons corn starch or arrow root powder
• Approx. ½ cup water

For Batter

• 1/3 cup all purpose flour (plain flour, maida)
• 3 tablespoons corn starch or arrow root powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• Approx. ½ cup water

 Method
 Mix the corn starch with water and set aside.

1. Heat the oil in sauce pan over medium high heat; add ginger, celery and green chili stir for about two minute. Add all the ingredients for sauce except corn starch, (chili sauce, soy sauce, vinegar, tomato paste, and sugar).
2. Stir for 2 minutes add corn starch and cook for another two minutes, sauce should be thick, consistency of a dosa or pancake batter. If needed add more water, sauce gets thicker as it sits.
3. Sauce is ready, set aside.
4. To make batter mix flour, corn starch, salt and pepper in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
5. Heat at least one inch of oil in a frying pan over medium high heat. Oil should be moderately hot. (If oil is not hot cauliflower will be greasy).
6. Dip the cauliflower into the batter one at a time, making sure it is completely covered by the batter. Then drop the cauliflowers slowly into oil in the frying pan. (do not overlap them)
7. Fry the cauliflowers in small batches, four to five minutes per batch. Fry them turning occasionally, until they are all sides golden brown. Take them out over paper towel.
8. Repeat this process for the remaining cauliflowers.
9. Fold fried cauliflower/ gobies into gravy and serve hot.
10. SOURCE

Paneer Pakoras

 Paneer Pakoras
Ingredients:

• 4 oz paneer thinly slice in about 1” squares this will make about 14-16 slices (available in Indian grocery stores)
• 2 tablespoons yogurt (curd, dahi)
• 4 tablespoon corn starch or arrowroot
• 1 teaspoon ginger paste
• 1 green chili minced
• 1/2 teaspoon salt
• 1 tablespoon cilantro finely chopped (hara dhania)

For Batter

• 1/2 cup besan, gram flour (available in Indian grocery stores)
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon salt adjust to taste
• 1/8 teaspoon baking soda
• Approx. 1/4 cup water
• Method
• Marinate the paneer: In a mixing bowl combine the yogurt, corn starch, salt, ginger, green chili, and cilantro. Mix well, to the consistency of a soft paste. Add the paneer pieces and gently coat them with the yogurt mixture. Set aside one hour or more.
• For batter: mix the besan, cumin seeds, salt and baking soda. Add water slowly to make a thick, pasty batter.
• Heat about one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color.
• Dip the marinated paneer slices in the batter one at a time. Drop slowly into the frying pan. Fry the pakoras in small batches. The pakoras will take about four to five minutes to cook. Turn them occasionally, until both sides are golden brown.
• Repeat for the remaining batches.
• The crispy, delicious paneer pakoras are ready to serve, with a dip of your choice. I like to serve them with Cilantro Hari Chutney or sweet and sour Tamarind Chutney.

PANI PURI RECIPE

Ingredients:

To make puri:
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
1/2 tsp Salt
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)
1/2 cup Coriander Leaves
3 Green Chilly (Hari Mirch)
1 cup Mint Leaves (Pudina Leaves)
1 tblsp Black Salt (kala namak )
1 tblsp Boondi
2 tblsp crushed Jaggary (Gur)

To make stuffing:
2 medium boiled potatoes
1/2 cup boiled dried yellow peas/ small chickpeas
salt to taste
Green chutney
Red Tamarind Chutney

How to make pani puri:

• To Make Puri:
• Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.
• Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.
• Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.
• Points to remember before frying :
  1. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
  2. Also the oil should not be smoking hot or the puris will get burnt and dark.
• Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
• While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
• Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color.
• Let them cool. Later store in an airtight container.
• To Make Pani:
• Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.
• Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.
• Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.
• To Make The Stuffing : In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.
• To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.
• Enjoy homemade pani puri or golgappa or puchkas....

 

thai fried rice

• Ingredients

  2 tablespoons peanut oil
• 4 to 8 cloves garlic, minced (or more if not using optional ingredients)
• 1 to 2 ounces thinly sliced boneless pork (optional)
• 2 cups cold cooked rice (preferably Thai jasmine)
• 1 cup torn Asian greens (such as cabbage, mustard greens, or bok choy)
• 2 teaspoons Thai fish sauce, or to taste

Garnish and Accompaniments

• 1/4 cup fresh coriander leaves
• 6 thin cucumber slices
• 1 small scallion, trimmed and thinly sliced on the bias (optional)
• 2 lime wedges
• 1/4 cup Thai Fish Sauce with Hot Chiles
• 1. Heat a large heavy wok over high heat. When it is hot, add oil and heat until very hot. Add garlic and stir-fry until just golden, about 20 seconds. Add pork, if using, and cook, stirring constantly, until all the pork has changed color completely, about 1 minute.
     
  2. Add rice, breaking it up with wet fingers as you toss it into wok. With your spatula, keep moving rice around wok. At first it may stick, but keep scooping and tossing it and soon it will be more manageable. Fry rice, sometimes pressing against wok with back of spatula. (Good fried rice should have a faint seared-in-the-wok taste.) Cook for about 30 seconds. Add greens, then fish sauce, and stir-fry for 30 to 60 seconds.
     
  3. Turn out onto a plate and garnish with coriander, cucumber slices, scallion, and lime wedges. Squeeze lime onto rice as you eat it, along with chile sauce -- the salty, hot taste of the sauce brings out the full flavor of the rice.
   

Cabbage Kofta

 Ingredients:
for Koftas (dumpling):

• 2 cup shredded cabbage (patha gobhi)
• 3/4 cup gram flour or as needed
• 1/2 teaspoon cumin seed (jeera)
• 2 teaspoon chopped cilantro (hara dhania)
• 1 teaspoon shredded ginger
• 1 chopped green chili
• 1 teaspoon salt
• Oil to fry
• for Gravy:
  
• 3 medium tomatoes
• 1/2 inch ginger (adrak)
• 1 green chili
• 2 tablespoon yogurt
• 2 tablespoon oil
• Pinch asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon gram flour (basen)
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon salt (adjust to taste)
• 1/2 paprika
• 1/4 teaspoon red pepper
• 2 tablespoon finally chopped cilantro (hara dhania)
• 1 teaspoon sugar
• Method
  Koftas (dumpling):
  
• Mix together all the kofta (dumpling) ingredients. Adjust gram flour (besen) as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.
• Heat the oil in a frying pan on medium-high heat.
• The frying pan should have at least 1½ inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away.
• Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.
• Fry the koftas (dumpling mix) in small batches, avoid overcrowding the frying pan.
• Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.

Making Gravy:

1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
2. Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
3. Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.
4. Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
5. Next add yogurt and cook for another minute.
6. Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
   Note: adjust the thickness of the gravy to your taste by adjusting the water.
7. Add the prepared koftas and let it simmer for another 7 to 8 minutes.
8. Turn of the heat and add the cilantro and cover the pot.

•  
•  

Hara Bhara Kabab – Vegetable Cutlet

Ingredients:

• 6 cup spinach finely chopped, (do remove all the stems)
• 1-1/2 cup potatoes boiled, peeled and shredded
• 2 teaspoons oil
• ½ teaspoon cumin seeds (jeera)
• 1 teaspoon ginger finely chopped
• 3/4 teaspoon salt
• 3 tablespoons corn starch
• ¼ cup finely chopped cilantro (hara dhania)
• 2 tablespoons green chili finely chopped
• Also need oil to fry

Method

1. Heat the oil in a saucepan on medium-high heat. Oil should be moderately hot add cumin seeds. After the cumin seeds crack, add the spinach.
2. Stir-fry, making sure to press the spinach down so the water can evaporate. Cook the spinach until most of the water has evaporated. Spinach still should be moist not dry.
3. After spinach is at room temperature, add to the potatoes with all other ingredients, ginger, cilantro, green chilies, salt, and corn starch. Mix will be the consistency of soft dough.
4. Divided the mix to 20 equal parts and roll them into oval shapes.
5. Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put small piece of the mix in oil. It should sizzle and come up slowly. If oil is very hot kababs will not cook through and will not be crispy.
6. Fry the kababs in small batches. Fry kababs until golden-brown all around, this should take about 6-7 minutes.
7. Serve them hot with sweet and sour tamarind chutney.
8. Enjoy!

•  

Crispy Spinach Pakoras

Ingredients:

For Batter

• ½ cup gram flour (basen)
• 1 tablespoon corn starch (arrow root powder)
• ½ teaspoon salt adjust to taste
• 1/2 teaspoon cumin seeds (jeera)
• 1/4 teaspoon black pepper
• 1/8 teaspoon asafetida (hing)
• About 3/4 cup water

Also need

• About 30 fresh spinach leaves
• Oil to fry

Method

1. Mix all the dry ingredients together: besan, corn starch, black pepper, cumin seeds, asafetida, and salt. Corn starch adds to the crispness.
2. Add the water slowly to make a smooth batter (batter should be thin consistency).
3. Heat the oil in a frying pan on medium high heat.
4. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
5. Dip the spinach leaf into the batter one at a time, making sure it is covered by the batter completely; wipe it from side of the batter bowl making sure batter is evenly spread over spinach. Then, slowly drop in the slices into the frying pan.
6. Fry the pakoras in small batches. The pakoras will take about 2 to 3 minutes to cook.
7. Turn them occasionally. Fry the pakoras until both sides are golden-brown.
8. The crispy, delicious pakoras are now ready to serve.
9. They can be stored for several days in air tight container.

Tips
If oil is too hot pakoras will not be crispy; if oil is not hot enough, pakoras will be greasy.

 

Mexican Baked Fish

Mexican Baked Fish

Ingredients

200g boneless fish cut into 1 ½ " pieces. 
Juice of 1 lemon. ½ tsp salt. 
½ tsp red chilli powder. ½ tsp pepper. 
½ tsp garlic paste.

 For paste: 

3-4 dry whole red chillies soaked in water for 15 minutes. 
1 medium onion- chopped. 2 tomatoes - chopped. 
½ tsp chopped garlic. ½ " stick cinnamon. 1 tsp oregano. 
½ tsp roasted cumin powder. 2 cloves. 
1 tsp salt 

For garnish: 
½ cup chopped capsicum. 
Few lettuce leaves-shredded 

How to Cook

Step 1 
Rub the fish well with lemon juice, salt, red chilli powder, pepper and garlic. Keep aside for ½ hour. 
Step 2 
Soak whole red chillies in water for 10-15 minutes or till soft. 
Step 3 
Drain chillies. Grind chillies with all the ingredients written under paste in a grinder to a fine paste. 
Step 4 
Heat oil in a pan and add the prepared tomato - chilli paste. Bring to a boil and dry the 
mixture on medium heat to a thick paste, so that it can coat the fish pieces. Remove from fire. 
Step 5 
Coat fish with mixture. 
Step 6 
Preheat Oxy Fryer for 5 minutes. 
Arrange fish in fry basket and close it properly. Keep the fryer at 160°C for20-25minutes. 
Garnish with shredded lettuce leaves and capsicum. Serve hot with sour or any dip of your choice. 

Lentil Dal

Ingredients:

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 tablespoon fresh ginger, peeled, minced
• 1 teaspoon cumin seed
• 1 teaspoon turmeric, ground
• 1/2 teaspoon red pepper, crushed
• 4 garlic cloves, minced
• 2 cups cauliflower florets, chopped
• 2 cups tomatoes, chopped
• 2 1/2 cups water
• 1 cup dried lentils
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh cilantro, minced
• 3/4 teaspoon salt
• 6 cups cooked basmati rice or 6 cups long grain rice, cooked

• Directions:

  1. 1
     Heat olive oil in large saucepan over medium-high heat.
  2. 2
     Add onion, ginger, cumin, turmeric, red peppers, and garlic.
  3. 3
     Saute 2 minutes.
  4. 4
     Add cauliflower and tomatoes; saute 1 minute.
  5. 5
     Stir in water and lentils; bring to a boil.
  6. 6
     Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
  7. 7
     Stir in lime juice, cilantro, and salt.
  8. 8
     Serve 1 cup lentil mixture with 1 cup rice.
  9. SOURCE
• 
  

masala momos

Ingredients 
1 1⁄2 cup Maida
2 tsp Oil
Salt to taste
Warm water to knead the dough
Method
Knead all the ingredients in the dough section and form a semi soft dough.
For the stuffing

Ingredients
1 small carrot chopped
6-8 French beans chopped 
50 gm Cauliflower chopped 
1 small potato chopped 
1 tsp Cumin seeds 
1 small onions small, chopped 
3-4 Green chillies chopped 
1 inch Ginger chopped
1⁄2 tsp crushed Black pepper
1⁄4 tsp Turmeric powder 
1⁄2 tsp Red chilli powder 
1⁄2 tsp Aam chur powder
Salt to taste
1 tbsp Fresh coriander leaves chopped 

Method
To make the Stuffing
In a pan pour oil and sauté cumin seeds for about thirty seconds. Then, add the chopped ginger, green chillies and sauté further. Next, sauté the onions until translucent. Next, put in the vegetables and fry until they are almost done. Add all the spices and stir-fry. Adjust seasoning and remove.

To make the Momos
Divide the dough into small, equal balls and roll them into little 3-inch discs. Stuff them with vegetables, shape them into momos and keep aside.

For the Kadhi

Ingredients
2 Tbsp Besan 
1 cup Curd 
1 tsp Turmeric powder 
1⁄2 tsp Red Chilli powder
1 tbsp Ginger and garlic paste 
1⁄2 tsp Ajwain 
1 tsp Green chilli paste
Salt to taste 
For the Kadhi
1 inch Ginger, chopped 
1 Onion sliced 
1 tsp whole peppercorns
4-6 Cloves
1⁄2 tsp Fenugreek seeds 
1 tsp Cumin seeds 
1⁄4 tsp Asafoetida 
Oil for cooking

Method
Heat oil in a pan and sauté asafoetida, while black pepper, cloves, fenugreek seeds, bay leaves, dry red chillies, cumin seeds, ajwain for a few seconds. Now add the chopped ginger, sliced onions and green chillies and sauté until the onions are translucent. Whisk together, besan, ginger and garlic paste, curd, turmeric, red chilli powder and salt. Add about 4-5 cups of water and whisk again. Pour this mixture into the pan and cook until it comes to a boil. Simmer and cook for about 5-6 minutes. Slowly add all the momos in the kadhi, cover and cook for about two minutes. You'll know it's ready, once the momos begin to float. Serve hot as a wholesome meal in individual bowls.

Burger-Chicken Tikki

Ingredients

½ cup boiled peas. 
1 tbsp ginger-finely chopped. 
1 tbsp garlic-finely chopped. 
2-3 tbsp fresh coriander leaves. 
3-4 green chillies-finely chopped.
1 egg. 
½ tsp coriander powder. 
½ tsp jeera powder.
½ tsp garam masala. 
2-3 tbsp bread crumbs. 
Salt and pepper to taste. 
For coating: 
1 cup dry bread crumbs.

How to Cook

Step 1 
Add all the ingredients in the raw chicken mince. Mix well. 
Step 2 
Shape the mixture into flat tikkis. 
Step 3 
Slightly wet the tikkis with water and coat with dry soya granules. 
Step 4 

Preheat Oxy Fryer for 5 minutes. Keep the fryer at 180°C for 20-25 minutes. Serve hot with green chutney/ketchup.