Mirchi / Chili Bhajji (Pakora): Type 1

Type: Snack

Serving: As desired

Cooking time: 15 minutes

Ingredients:

Gram flour (Besan) – 1 cup

Green Chili (Less spiced) – 5

Ajwain (tymol seed) – 2 pinch

Asafoetida – 2 pinch

Soda (Sodium bicarbonate) -2 pinch

Salt to taste

Oil for deep frying

Chili powder – ½ teaspoon

Preparation Method:

Slit each chili’s into two lengthwise soak it in salt mixed water for atleast 10minutes (1/2 cup of water with ½ spoon of salt).

Take a bowl put refined fresh gram flour, ajwain, asafoetida, soda, salt, chili powder, add around half a cup of water prepare a thick batter like idli batter without lumps.

Now heat the oil for deep frying dip chili in the batter fully live in the hot oil fry it till golden brown in medium flame. Take it out of the pan serve it hot.

Best serving method cut the bhajji length wise put some chopped onion, grated carrot, chopped coriander leaves, lemon juice , or with tomato sauce, green chutney.

(Note: If the chili is spicy then remove the seeds from it, put some lemon juice on it)   

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Egg Masala

Type: Gravy

Serving: As desired

Cooking time: 20 minutes

Ingredients:

Egg (Boiled) – 6

Ginger & garlic paste – 1 teaspoon

Onion (Finely chopped) – 2 Big size

Tomato (finely chopped) – 1 medium size

Oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Chili powder –1 teaspoon

Coriander powder – 1 teaspoon

Garam Masala – ½ teaspoon

Coriander leaves – 1 tablespoon

Sugar a pinch

Salt to taste

Preparation method:

Keep a pan on the flame, put oil, add cumin seeds, onions fry till light brown, put ginger garlic paste fry it for few seconds, put tomato fry it till oil raises upside, then add chili, coriander, garam masala powder, salt, sugar, fry it if water is required you can add few drops of water, lower the flame, cut the egg into 2 pieces place it on the gravy close the lid cook it for 2 minutes, finally put chopped coriander leaves turn off the flame serve it hot.

Best served with bread, pav, dosa, chapati.

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Cabbage Dosa

This is one of the tasty & interesting recipe whoever eats it for the first time will definitely discuss about it.

Type: Snack

Serving: 2 to 3

Cooking time:1 Hour +15 minutes

Ingredients:

Rice(Sona masuri/raw rice) – 1 cup

Dry red chilli(less spicy) -8

Tamarind – half lemon size

Jaggery – 1 lemon size

Cumin seed – 1 teaspoon

Coriander seeds – 2 teaspoon

Coconut – 1/4 cup

Salt to taste

Water for grinding

Oil – 2 to 4 teaspoons

Cabbage (finely chopped) – ½ cup

Onion (finely chopped) – 1 cup

Preparation Method:

Soak rice for an hour, put it in a grinder with tamarind, jaggery, cumin, coriander seeds, coconut, dry chili grind it with little water to prepare a thick batter.

Take the batter into a bowl put cabbage, onion , salt mix it .

Keep a non-stick tava / preferably rock griddle on the flame grease it with oil put the batter of around 2 tablespoons press on the top(it should be thick like pan cake) put oil on the top close a lid cook under medium flamefor 2 minutes then open the lid & twist it roast it for another 3 minutes serve it hot.

(You can add tasting salt of half a teaspoon if you like Manchurian, it tastes exactly like cabbage Manchurian but not deep fried).

Best served with tomato sauce.   

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Hot Chocolate lava cake(Steamed & eggless)

Type: Dessert

Serving: 8 to 10

Cooking time:25 minutes

Ingredients:

All purpose flour(maida) – 150grams

Curd – 160ml

Milk Crème – 1 tablespoon

Bitter chocolate (cooking chocolate) – 50grams

Cocoa Powder – 2 tablespoons

Baking Soda – 1teaspoon

Sodium Bicarbonate(soda) –half teaspoon

Oil – 60 ml

Vanilla essence -1 teaspoon

Sugar powder – 1teaspoon

Preparation Method:

Take a bowl put curd, baking soda, soda mix it well keep it aside for 15 minutes(for bubble formation), refine maida, cocoa powder, vanilla essence, sugar powder(icing sugar) twice mix the curd mixture & oil together well without lumps.

Now double boil chocolate (Keep a pan on stove boil some water around 2 cups take another small bowl put chocolates in it & hold it on the boiling water stir it till it melts), now add nicely beaten crème in it & mix it well keep it aside.

Now place a big pan on the stove pour water 4 cups, place a cup inverse in the middle of it, keep a plate on the cup let it boil.

Take aluminium foiled container/ mould (disposable) put 2 tablespoons of cake mixture in it then in the middle 2 tablespoons of melted chocolate & on the top another 2 tablespoons of cake mixture (Totally 3 layers) fill only 3/4^th of the mould because it will raise.

Keep it on the top of the plate for steaming & close another pan inversely on the top as a lid. Steam it for 8 minutes & leave another 2 minutes in the pan. Do the same with remaining mixture. Dust some icing sugar on the top of the fudge. Cut it & serve hot.

You can bake it even in the microwave in convection mode for 8 to 10 minutes in the aluminium moulds (disposable).

Best served with vanilla ice-cream.

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Phaddu/Guntha pongal/Gullidli

This is one of the all-time hit recipe for lunch box.

Type: Breakfast/ Snack

Serving: As desired

Cooking time: 15 minutes

Ingredients:

Rice – 2 cups

Blackgram – 3/4^th cup

Pressed Rice – ¼ cup

Oil – 4 spoons

Onion (finely chopped) – 2 medium size

Green Chilies (finely chopped) -8

Curry leaves (finely chopped) – 1tablespoon

Coriander leaves (finely chopped) – 2 tablespoon

Ginger (finely chopped/crushed) -1 inch

Bengal gram – 1tablespoon

Mustard seeds – 1teaspoon

Grated coconut – ½ cup

Salt to taste

Preparation Method:

Wash & soak rice, blackgram, pressed rice separately for 8hrs in the day time, evening grind it to a smooth paste using water (prepare idli batter) keep it over night.

If chopping is boring then coarsely grind green chilies, curry leaves, ginger, coconut in a grinder without water. Heat a pan put 1 spoon of oil, add mustard seeds let it crackle, put bengal gram fry till red, then turn off the flame. Mix all the ingredients except oil. Grease the phaddu mould with oil put ¾ batter, cover & cook in medium flame with one teaspoon oil for each phaddu turn it cook till golden color before removing from the moulds, prick each phaddu with tooth pick, if it comes out clear then it is ready to serve.

Best served with ghee, butter, green coconut chutney, saagu, tomato sauce.  

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Chicken liver pepper fry

Type: Starter

Serving: As desired

Cooking time: 30 minutes

Ingredients:

Chicken liver – ½ kg

Ginger & garlic paste – 1 teaspoon

Onion (finely chopped) – 1medium size

Green chili paste – ¼ teaspoon

Chili powder – ½ teaspoon

Pepper powder – ½ teaspoon

Coriander powder – 1 teaspoon

Coriander leaves – 2 tablespoon

Oil -2 tablespoon

Turmeric powder – ½ teaspoon

Salt to taste

Water – ½ cup

Preparation Method:

Wash the liver well cut it into medium size pieces, heat a pan put oil, when the oil is hot put onion fry it till light brown, put green chili paste, now put liver pieces & fry till the water evaporates then add turmeric powder, ginger garlic paste, salt, chili & coriander powder fry it for 5 minutes now put water mix it well minimize the flame close the lid let it cook for 10 to 15 minutes, now add pepper powder, chopped coriander leaves turn off the flame & serve hot.

Best served as starter or with bread, chapathi, lemon & onion.

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Babycorn fries / Pakoda / Bhajji

Type: Starter/Snacks

Serving: As desired

Cooking time: 30 minutes

Ingredients:

Babycorn (blanched) – 1 cup (cut into 2 piece)

Gram flour – ½ cup

Cooking soda – 1 pinch

Green chili paste – ¼ teaspoon

Onion (finely chopped) – 1

Fresh coriander leaves – 1tablespoon

Hot oil – 1 tablespoon

Oil for deep fry

Salt to taste

Chili powder – ½ teaspoon

Water – ½ cup

Yellow color (optional) – 1pinch

Preparation Method:

Take a bowl for mixing put gram flour, cooking soda, chili paste, chili powder, onion, coriander, hot oil, salt, food color mix it with water into a thick batter.Cut babycorn into 2 pieces blanch in the hot water with some salt for 2 to 3minutes take it out from the hot water.

Keep a pan with oil for deep frying, dip the babycorn in the batter & fry it till crispy & golden color.

You can put tempering on it for extra taste. (put 1teaspoon of oil, mustard seeds, chopped garlic, curry leaves)

Best served with tomato sauce, chili sauce.        

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Cabbage spinach Vegetable Roles

Type: Snacks

Serving: As desired

Cooking time: 15minutes

Ingredients:

Cabbage leaf – 8

Carrot – 1(Sliced into long Julian)

Green Capsicum – 1(Sliced into long Julian)

French Beans – 8 to 10(Shredded length wise)

Palak/Spinach -8 leaves

Butter -2 teaspoon

Salt to taste

White sauce/pepper sauce/garlic sauce (Any one) -1 to 2 spoon

Chili powder/White pepper powder -2 pinch (optional)

Preparation method:

Separate cabbage layer by layer & blanch it in hot water with some salt for 5 minutes, take it out & dip in cold water keep it aside. Now blanch carrots, beans together for 2 minutes keep it aside, blanch spinach for a minute & take it out from hot water dip in cold water. Take a bowl for mixing put carrot, beans, capsicum, butter half teaspoon, sauce, chili powder, a pinch of salt & mix it.

Take a cabbage leaf spread spinach leaf on it then put the above stuffing in the middle (that is around 1 spoon), role the cabbage so that stuffing should not leak out do the same with the other cabbage leaves.

Heat a pan minimize the flame arrange these roles on it put some butter turn it on the other side don’t fry it for morethan 2 minutes serve it hot.   

Best served with bread, plain.

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Paneer Cheesy Roles

This recipe is kids favourite, it is nutritious food which can be prepared easily.

Type: Snack

Serving: As desired

Cooking time: 15 minutes

Ingredients:

Paneer (Cottage cheese) -100grams

Boiled & mashed potato - 1 big size.

Cheddar cheese (grated) – 2 tablespoon

Onion (finely chopped) -1Big size

Green Chili paste -1/2 teaspoon

Oil or Butter – 2 teaspoon

Salt to taste

Wheat Bread or White Bread (edges cut) – 10(As desired)

Coriander leaves or dry herbs – 1 to 2 spoons

Garlic Sauce (optional)

Oil for deep fry

Preparation Method:

Stuffing:

Take a pan Keep it on the medium flame put 2 teaspoon of oil or butter (you can avoid oil fry it dry on low flame) add chopped onion fry till light pink put chili paste fry it for couple of seconds, crumble the paneer add it fry for 1 minute, add mashed potato, add garlic sauce, herbs, chopped coriander leaves, salt to taste (garlic sauce contains salt so be carefull while adding salt), turn off the flame & lastly put grated cheese mix it well.    

Take half cup of water in a medium sized bowl, dip one side of bread in water carefully squeeze water out of bread (bread should not be damaged as much as possible), now make a small ball of stuffing keep it in the centre of the squeezed bread & cover the bread on stuffing so that it won’t leak while deep frying prepare the roles keep it aside & keep a pan for deep frying when the oil is hot enough to fry (put a small piece of bread if it comes up immediately than the oil is ready ) start frying the roles on medium flame stir it between so both sides will be equally fried into golden brown color. Take it out put on the tissue paper then serve it on serving  plate.  

Best served with tomato, white, garlic, mustard sauce.

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Maddur Vada

Type: Snacks

Serving: As desired

Cooking time: 15minutes

Ingredients:

Rice flour – 1cup

Maida – 1 cup

Samolina/ Bombay rava – 1 cup

Green Chili (finely chopped) – 10 to 12

Curd – 1 cup

Roasted peanut (crushed) – 2 tablespoon

Curry leaves (finely chopped) – ¼ cup

Hot oil – 2 tablespoon

White sesame seed – 1teaspoon

Onion (finely chopped) – 3 medium size

Cashewnut (crushed) - 8 to 10(optional)

Salt to taste

Oil for deep frying

Preparation method:

Take a bowl for mixing, except curd & Oil for deep fry mix all the other ingredients well now add curd carefully because the dough should be tight like poori’s consistency. Keep the oil for deep frying & start making small poori’s thicker than poori size from the dough. When the oil is hot enough fry the vada’s on medium flame stir in between till vada’s are crisp & golden brown on both side.

Best served with coconut chutney, tomato sauce.

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