Falafel

Ingredients:
2 cups chickpeas/kabuli chana
1 onion
1.5 tsp cumin
1/4 cup parsley
1 tsp coriander powder
1/4 tsp pepper
1/4 tsp red chilli powder
1.5 to 2 tbsp all purpose flour (maida)
Salt to taste
oil for frying
3 to 4 garlic cloves(optional)

Procedure:
-Wash and soak chickpeas for overnight. Drain them.
- In a mixer, add all (except oil for frying.)and grind to coarse mixture. Do not add water.
- Refrigerate for an hour
- Heat oil in a pan. Make small balls or any shape you wish and drop in the hot oil
(if they break, then add little more flour to bind it)
- Deep fry until golden and drain the oil.
- Serve tasty and yummy
falafel

Potato Paneer Kofta


For kofta...

200 gm Paneer (cottage cheese), grated
2 medium Potatoes, boiled, peeled and grated
1 Green Chilli, finely chopped
1/2 teaspoon grated Ginger
1/2 teaspoon Lemon Juice
2 tablespoons finely chopped Coriander Leaves
1½ tablespoons Corn Flour
Salt to taste
Oil for deep frying

Mix all n make into balls.. n fry them. Keep aside.

For gravy...

3 medium Tomatoes
2 tablespoons Cashew nuts, soaked in water for 20 minutes
2 teaspoons crushed Garlic-Ginger
1 Green Chilli, finely chopped
1 medium Onion, finely chopped
1/2 teaspoon Cumin Seeds
2 Cloves
1/2 inch piece of Cinnamon Stick
1/4 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Garam Masala Powder
1½ teaspoons Coriander Powder
1/2 teaspoon Kasuri Methi (dried fenugreek leaves)
2 tablespoons Oil
3/4 cup Water
Salt to taste
[28/07 08:22] Ramya: Method...
Heat oil in a pan over medium flame. Add cumin seeds, when they begin to crackle, add cloves and cinnamon. Sauté for approx 30 seconds. Add crushed garlic-ginger and sauté for 10-20 seconds.

Add chopped green chilli and onion, sauté until onion turns light brown; it will take approx. 2-3 minutes.

Add tomato puree (prepared in step-1).

Sauté until oil starts to separate, 3-4 minutes. Add cashew nut paste (prepared in step-1), turmeric powder, red chilli powder, coriander powder, garam masala powder and salt.

Stir and cook for a minute.

Add kasuri methi and 1/2 cup water. Cook the gravy for 4-5 minutes.

Add prepared stuffed balls, mix well and turn off the flame.

Serve hot.

Mexican Veg Fried Rice

Ingredients:

1 cup of cooked rice
2-3 tbsp oil
1-2 medium sized onions, finely chopped
2 garlic cloves
1 cup mixed bell peppers, cut into cubes
2-3 tomatoes, cut into small pieces
1 cup mixed vegetables (carrots and green peas)
1-2 tbsp red chilli paste
1 tsp oregano seasoning
Salt and pepper to taste
Grated cheese for garnishing (optional)

Method:

- Heat pan and add oil
-Add garlic and onions and fry them
- Add the bell peppers and other vegetables and cook them
- Add salt to taste and mix them
- When the vegs are cooked, add red chilli paste and oregano and mix
-Finally add the cooked rice and pepper to taste
-Garnish with cheese and serve hot

Dum aloo

Ingredients:

Baby potatoes - 12-15
Oil - 1 teaspoon

For the paste:

Oil - 1 tablespoon
Fennel seeds - ½ teaspoon
Cinnamon stick - ¼ inch piece
Green cardamom - 2
Bay leaf - 1
Cloves - 2
Onion - 1 medium or 1 cup, roughly chopped
Ginger - ½ inch piece, chopped
Garlic - 2 cloves, chopped
Green chili -1, chopped
Tomato - 2 small or 1 cup, chopped
Cashews - 10-12
Salt - to taste

Other ingredients:
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Red chili powder - 1 ½ teaspoons
Coriander powder - 2 teaspoons
Turmeric powder - ¼ teaspoon
Salt - to taste
Kasoori methi (dried fenugreek leaves) - 1 teaspoon
Heavy whipping cream or malai - 2 tablespoons
Water - ½ cup or as required
Cilantro - few sprigs, finely chopped

Method:
----------
1)Boil the potatoes in a pressure cooker...1 or 2 whistles.Once pressure released open the lid.
2)Once potatoes are cooled to touch, peel them. Alternately, You can deep fry the potatoes. If your potatoes are big then you cut into half or quarters.
3) Heat one teaspoon of oil in pan on medium heat. Add the potatoes in it, sprinkle some salt.
4) Cook them till they get light brown around the edges, do toss them in between. Remove it to a plate and keep it aside.
5) Heat one tablespoon of oil in the same pan. Once hot add fennel seeds and let them sizzle. Then add whole spices (cinnamon, cardamom, bay leaf and cloves). Saute them till you get nice aroma of spices.
6) Mix in onion, ginger, garlic and green chili. Add little salt to speed up the process.
7) Cook them till onions get translucent and soft.
8) Add tomatoes and cook till they are little soft. Turn off the stove and let it cool for some time.
9)Add it to the grinder along with cashew nuts.
10) Make smooth paste out of it.
11) Heat remaining 1 tablespoon of oil in the same pan. Once hot add cumin seeds and let them sizzle.
12) Mix in prepared puree. As it boils, it will splutter. So partially cover the pan (half covered half open).
13) when it stops spluttering. cook it without lid and continue cooking till all the moisture evaporated and becomes thick, it will leave the sides of the pan. Do stir in between.
14) Add spice powders (red chili powder, coriander powder, turmeric powder and salt). Be careful while adding salt, we have added salt while sauteing onion and also added while cooking potatoes.
15) Mix well and cook for a minute.
16) Add water as per your liking consistency and let it come to a boil.
17) Add cream and mix well.
18) Add kasoori methi, crush methi between your palms it will release its flavors.
19) Add baby potatoes and simmer for 5 minutes.
20) Lastly sprinkle chopped cilantro and serve.

Coffee cake/halwa

Preparation time : 15mins

Ingredients:

Rava (roasted) - 1cup
Milk maid - 1.5cup
Instant coffee powder - 1 tbsp heaped
water - 1cup

Method:

- Take a non stick pan
- Add all the ingredients
- Heat on medium and mix till it leaves the sides.
- Pour on greased plate and allow to cool
- Cut into pieces and enjoy!

Bitter gourd stuffed


Ingredients:

Bitter gourd (karela) - 4 (preferably small size)
Coconut - 1cup
Pepper - 1tbsp
Channa dal - 3tbsp
Red chillies - 6-10 (depends on your taste)
Roasted channa dal - 2tbsp
Urad dal - 2tbsp
Sesame seeds - 1tbsp
Curry leaves
Tamarind - lemon size
Oil to shallow fry
Salt to taste.

Method:

For the Stuffing:

In a pan, dry roast the coconut and keep aside
In the same pan add pepper, channa dal, red chillies and dry roast them.
Add little roasted channa dal (pottukadalai), urad dal, sesame seeds, curry leaves and fry well.
Add turmeric powder. Allow it to cool.
Then grind them into powder and add salt, dry roasted coconut.
Optional: you can add little jaggery/sugar
Mix them well.
Add tamarind pulp and make the mixture like a dough.

Method to stuff the bitter gourds:

Take the bitter gourds and scrape the skin.
Cut it top to bottom on one side and remove the seeds.
Stuff the above mix.

Add oil in the pan.
put the stuffed bitter gourds in the pan and cook in medium flame for 20-25 mins.
keep changing the sides so that its cooked fully.
Till you get crispy look keep frying them. Then add salt and red chilli powder on top and cooked fully on all sides.
Switch off the flame and close the pan for few minutes so that it gets cooled down little bit.

Enjoy the taste!

Custard powder halwa


Ingredients:

Custard Powder - 1 cup ( I used vanilla flavoured)
Sugar - 3 cups
Water - 4 cup
Cashewnuts - 15 chopped finely
Ghee - 3 tblspn


Method:

Take a heavy bottom pan, add in custard powder, sugar and water,
Mix well so now lumps are formed..
Now put this on high heat and keep whisking till it is thick, glossy and jelly like.
Now use a spoon to mix and put the heat on medium heat.
Add a tblspn of ghee and keep mixing..
After 3 mins add another tblspn of ghee and mix well.
Now it will get thick and non sticky. Add in another tblspn of ghee and keep cooking.
At one stage the halwa will leave the sides of the pan. at that point add in cashews and mix well.
The halwa will look non sticky, it will leave the pan, it will be thick and glossy, and the ghee will ooze from the sides of the pan.
At this point pour this into a greased pan and set it in fridge for 1 to 2 hours.
Once it is set, invert it to a cutting board and cut it into slices.
Serve.

Vegetable Manchurian

INGREDIENTS:

vegetables-carrot ,french beans, cabbage
ginger -a little
green chillies-4
garlic- a few cloves
onion -2green
corriander-a small bunch
corn flour- Acc. to need
black pepper - Acc. to taste

METHOD:
  • Cut all the vegetables in small pieces.
  • Boil them a little & again chop.
  • Add salt in it.
  • Mix corn flour in the vegetables nicely.
  • Add black pepper.
  • Make Koftas of the mixture & deep fry on slow fire.
  • Take out half cooked & let it cool.
  • Press a little & fry again.
FOR GRAVY:
  • 1. Add 3 tbl spoon in Karahi.
  • 2. Add chopped onions & fry it.
  • 3. Add mashed garlic, ginger & chopped green chillies.
  • 4. Add chopped tomatoes&fry them.
  • 5.Add chopped green corriander.
  • 6. Add Koftas.
  • 7.Add soya sauce & give it to brown color.

Noodles cutlet

Ingredients:

Noodles (boiled) - 1 cup
Potatoes (boiled and mashed) - 1cup
Green peas (boiled and mashed) - 1/2 cup
Garlic, ginger, green chilles
salt to taste
Gramflour (besan) - little
Coriander leaves

Method:
  • Heat oil in a pan
  • Add ginger, garlic, green chillies and fry for a while
  • Add mashed potatoes, green peas, noodles and mix well
  • Add salt to taste and sprinkle besan over this.
  • Add coriander leaves and lemon juice and mix well
  • When this mix cools down, make round flat shape cutlets
  • Heat a tava, put little butter and fry on both sides
  • Serve hot with sauce.

Vegetable Rolls

Ingredients:

For rolls :
  • All Purpose Flour - 1 1/4 Cups
  • Butter - 1/2 Cup
  • Baking Soda - 1/2 tsp
  • Salt - to taste
For Filling :
  • Boiled Potatoes- 2
  • Mixed Vegetables - 1 Cup
  • Large Onion - 1
  • Green Chilies - 3
  • Garam Masala - 1/2 tsp
  • Chili Powder - 1/2 tsp
  • Turmeric Powder - 1/4 tsp
  • Coriander Leaves - few
  • Salt - to taste
Preparation:
  • Heat Water in a vessel. Sieve flour, baking soda and salt together.
  • Add butter to the flour and mix thoroughly. Start adding the boling water slowly to form a smooth dough.
  • Allow to rest for 1/2 hour. Meanwhile mash the boiled potato's.
  • Heat oil in a pan. Fry onions, add green chili, vegetables and the potato followed by all the masala and salt. Remove from heat.
  • Roll the dough out as thinly as possible. Coat butter and place the vegetable mix in the dough. Form a roll.
  • Coat butter over the roll. Preheat oven to 375 degrees (F). Bake the rolls for 10-12 mins. Take them out from the oven and give them a second coat of butter. Increase the heat to 450 degrees (F) . Bake again for 5 mins.
  • Remove from the oven and serve hot with pudina chutney/tomato ketchup.

Vegetable Cutlet


Ingredients:

Potatoes - 2 Large
Cut Vegetables - 2 Cups
Onion - 1 Large
Green Chilies - 3-4
Chili Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Coriander leaves - 1/3 bunch
Maida - 1 Cup
Bread Crumbs - 1 Cup
Oil - For Frying
Salt - to taste

Preparation:
  • Boil and mash the potatoes. Cook the other vegetables.
  • Heat oil in a pan. Saute onions. Add green chilies.
  • Add potato and the cooked vegetables. Add turmeric powder, chili powder, garam masala and salt. Finally add coriander leaves.
  • Make this mixture into small balls. Mix maida in little water.
  • Roll the vegetable balls into any shape you wish . Dip them in the maida Paste and then roll them in bread crumbs.
  • Deep fry till golden brown. If you want to use less oil, put the cutlet on a tava instead of frying and cook on both sides with 2 tsp of oil.
  • This can be served with tomato sauce or pudina chutney.

Mirchi Bajji


Ingredients:


mirchis ( big ones) green chilles -15
Thyme ( ajwan) -100 gms
salt - to taste
bengalgram powder (besan)- 2 cups
rice flour -1/4 cup
oil – for deep frying

Procedure:
  • Grind thyme seeds, salt and 2 spoons of bengalgram powder and keep the mixture aside.
  • Now take mirchis, with a sharp knife make a slit and remove the seeds and vein from the mirchi now stuff all the mirchis with the above mixture.
  • In onther bowl mix besen flour, rice flour, salt with water to get thick consistency batter.
  • Heat oil in a pan. When the oil is heated ,dip stuffed michi in to the besan flour mixture and drop them in to oil fry them till golden brown and then remove from heat.

7 cup sweet

Ingredients:

3 cups sugar
1 cup besan flour
1 cup coconut shredded
1 cup milk
1 cup ghee

Procedure:
  • Add all ingredients to thick bottom pan and keep it on the stove.
  • Stir all the contents in the pan.allow it cook for 10-15 min until the ghee oozes out.
  • Add a little amount of Cardamom powder.cook it for another 2 min so that the mixture comes closer and it becomes thick .
  • Add ghee to the plate and pour the mixture in to the plate.cut into pieces when it is soft and garnish them with cashews and dry them.
  • we can store this for 15 days in a air tight container.

Paneer Pakoda

Ingredients:

250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies
1/2 cup Water

Preparation:
  • Mix all the ingredients well.
  • Add little water and beat the mixture to form a thick and smooth batter.
  • Let batter rest 1/2 hour in a warm place
  • Cut the paneer into thick cubes.
  • Sprinkle little salt, chili powder on the cubes
  • Dip each piece of paneer into the batter and deep fry in heated oil till it turns golden brown.
  • Drain on paper towels and serve immediately.
  • Serve the paneer pakora with coriander or mint chutney or sauce.

Besan ladoo


Ingredients :

2 cups gram flour (besan)
1 1/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation:
  • In a kadhai mix gram flour and ghee over a low heat.
  • Keep constantly stirring to avoid lumps.
  • When it releases an appetizing smell, it is ready.
  • Remove from the heat and allow it to cool.
  • Add sugar and nuts to the gram flour and mix thoroughly.
  • Now form ping-pong size balls of the mixture.
  • Besan Laddoo are ready to be served.