Index
Glossary
Important Terms
Preparation Of Ingredients
Chutney’s, Sauce And Achaar (Heading)
Sauces -White Sauce
Chutney – Raw Mango Chutney
Pickle - Hyderabadi Mango Pickle
Mangoes Pickle
Lemon Pickle (Sweet And Sour)
Green Chili Pickle
Mixed Vegetable Pickle
Starters
Crisp Rolls
Nutrition Paneer Cutlets
Cocktail Paneer
Paneer Tikka
Snacks
Potatoes Nest
Cheese Toast
Tomato Cutlets
Dahi Kabab
Poha Cutlets
Aloo Tikki
Gold Coin
Samosa
Patties
Kulcha Snacks/ Quick Pizza Snack
Snack By Yard
Sandwiches
Tri Colored Sandwiches
Peanut Sandwiches
Coconut Sandwiches
Light Bites
Poha
Upma
Instant Dhokla
Khandavi
Khasta Kachori
Salads
Pulses & Vegetables
Italian Salad
Russian Salad
Corn Salad
Peanut Salad
Aap Ki Pasand
Golgappe
Chole Bhature
Bhature
Dahi Bhala
Sauth
Pav Bhaji
South Indian Special
Masala Dosa
Stuffing
Chutney
Idli
Sambar
Essence Of India
Rice Croquettes
Moti Palaao
Vegetable Briyani
Navratan Pulao
Paneer Dishes
Palak Paneer
Matar Paneer
Shahi Paneer
Kadai Paneer
Vegetables
Tawa Bhindi
Stuffed Karela
Navratan Korma
Gobi Pudin
Ambal
Kaju Korma
Vegetable Makhanwala
Malai Kofta
Khoya Mattar
Gobi Massulam
Vegetable Jalfrezi
Daals
Daal Makhni
Rajma
Bise Bele Bhaat
Tandoori Naan / Roti
Tandoori Roti
Naan
Stuffed Naan
Verki Parantha
Minti Corn And Vegetable Parantha
Vrat Ka Khana & Mixtures
Important Tips For Vrat Food
Sago Vada
Dhaniya Pinjiri (Janamashtmi Special)
Coconut Cutlets
Jimikand Fingers
Sago Khichadri (Sabudana Ki Khichadri)
Lauki Ka Halwa
Curd Cutlets
Pineapple Kheer
Chinese Italian & Continental
Macaroni Cheeze Fitters
Macaroni Chow
Vegetable Manchurian
Vegetarian Chow Mein
Spring Rolls
Momos
Soups
Sweet Corn Soup
Hot And Sour Soup
Sweet & Sour Soup
Green Peas Soup
American Chop Suey
Italian Continental
Pasta
Garlic Bread
Spaghetti
Tomato Stuffed Spaghetti
Baked Vegetables
Potato Corn Baked
Desserts
Sweets
Gulab Jamun
Instant Jalebi
Moong Dal Halwa
Malpuas
Kulfi Faluda
Pista Queen Dessert
Apple Kheer
Dil –E – Firduas
Burfi
Kalakand
Sev Badam Burfi
Nariyal Burfi
Sandesh
Milk Cake
Chenna Murgi
Cakes
Marble Cake
Fruit Cake
Eggless Cake
Pineapple Upside Down
Eggless Fruit Cake
Black Forest Cake
Refrigerated Cake
Chocolate Soufflé
Chocolate Walnut Fudge
Lady Secret
Chocolate Square
Brownie
Chocolate Biscuits
Puddings
Cherry Pudding
Shahi Paneer Pudding
Gateau Regent
Tuesday, July 1, 2008
GLOSSARY
GLOSSARY
English - Hindi
Almonds -Badaam
Amarnath beans - Chulai ki Phali
Aniseeds -Saunf
Asaf Ortida - Hing
Barley -Juo
Bay Leaves- Tej Patta
Beaten rice- Chirdwa
Beetroot - Chukunder
Bitter Gourd- Karela
Black Cardamon - Badi Elachi
Black Pepper -- Kali Mirchi
Bottle Gourd- Ghiya
Brinjal- Baingan
Butter Milk- Chach
Cabbage- Bandgobi
Capsicum- Shimla Mirch
Cardamom- Choti Elachi
Carrot--Gajar
Cashew nuts- Kaju
Castor Sugar-Bura Chini
Cinnamon-Dalchini
Cloves-Laung
Cluster Beans-Gawar Phali
Coconut-Nariyal
Colour-Khame wale Rang
Coriander Leaves-Hara Dhaniya
Coriander powder-Dhaniya Powder
Cottage Cheese-Paneer
Cucumber-Kheera
Cumin seeds-Jeera
Curd-Dahi
Curry Leaves-Kadi Patta
Desiccated coconut-Nariyal ka Chura
Dough-Goundha hua aata
Drumsticks-Swanjane ki phalli
Dry Mango Powder-Aamchur Powder
Dry Ginger Powder-Sounth Powder
Essence-Khushboo
Fenugreek Leaves / seeds-Methi Patta/Dana
Flour-Aata
French Beans-Francbeans
Garam Masala-Garam Masala
Garlic-Lehsun
Ginger-Adrak
Gram Flour-Besen
Grapes-Angoor
Ground nut-Mufli
Green Cardamom-Choti hari elachi
Guava-Amrood
Jack Fruit-Kathal
Jaggery-Gurd
Lady Finger - okra-Bindi
Lemon-Nimbu
Lettuce Leaves-Salaad Patta
Long Cucumber-Kakri
Lotus Root-Kamal Kakri
Mace-Javitri
Mint Leaves-Pudina Patta
Mulberry -Sehtoot
Musk lemon-KharbujPluma
Mustard seeds/leaves-Rai, Sarso
Nutmeg-Jayphal
Olive-Jaitun
Onion Seeds-Kalauji
Orange-Santara
Papaya-Papita
Passley-Ajwayan ke Patte
Peach-Aardu
Pear-Nashpati
Peas-Matar
Pepper corn-Saboot Kali Mirch
Pineapple-Anannas
Pistachios-Pista
Plum -Alo Bukhara
Pomegranate -Anar
Poppy seeds-Khaskhas
Pumpkin-Seeta Phal
Radish-Muli
Rock Salt-Kala Namak
Rose Water-Gulab Jal
Saffron-Kesar
Sago-Saboodana
Semolina-Suji
Sesame-Til
Spinach Leaves-Palak ke Patte
Sponge Gourd-Tori
Sultanas-Munakka
Sweet Lime-Maousmi
Sweet Potatoes-Shakargandi
Syrup-Chashani
Tamarind-Imly
Turmeric-Haldi
Turnip-Shalgam
Vermicelli -Sewanya
Vinegar-Sirka
Walnut-Akhrout
Wax Gourd-Petha
Water melon-Tarbooz
Yam-Jamikand
Yolk-Jardi
English - Hindi
Almonds -Badaam
Amarnath beans - Chulai ki Phali
Aniseeds -Saunf
Asaf Ortida - Hing
Barley -Juo
Bay Leaves- Tej Patta
Beaten rice- Chirdwa
Beetroot - Chukunder
Bitter Gourd- Karela
Black Cardamon - Badi Elachi
Black Pepper -- Kali Mirchi
Bottle Gourd- Ghiya
Brinjal- Baingan
Butter Milk- Chach
Cabbage- Bandgobi
Capsicum- Shimla Mirch
Cardamom- Choti Elachi
Carrot--Gajar
Cashew nuts- Kaju
Castor Sugar-Bura Chini
Cinnamon-Dalchini
Cloves-Laung
Cluster Beans-Gawar Phali
Coconut-Nariyal
Colour-Khame wale Rang
Coriander Leaves-Hara Dhaniya
Coriander powder-Dhaniya Powder
Cottage Cheese-Paneer
Cucumber-Kheera
Cumin seeds-Jeera
Curd-Dahi
Curry Leaves-Kadi Patta
Desiccated coconut-Nariyal ka Chura
Dough-Goundha hua aata
Drumsticks-Swanjane ki phalli
Dry Mango Powder-Aamchur Powder
Dry Ginger Powder-Sounth Powder
Essence-Khushboo
Fenugreek Leaves / seeds-Methi Patta/Dana
Flour-Aata
French Beans-Francbeans
Garam Masala-Garam Masala
Garlic-Lehsun
Ginger-Adrak
Gram Flour-Besen
Grapes-Angoor
Ground nut-Mufli
Green Cardamom-Choti hari elachi
Guava-Amrood
Jack Fruit-Kathal
Jaggery-Gurd
Lady Finger - okra-Bindi
Lemon-Nimbu
Lettuce Leaves-Salaad Patta
Long Cucumber-Kakri
Lotus Root-Kamal Kakri
Mace-Javitri
Mint Leaves-Pudina Patta
Mulberry -Sehtoot
Musk lemon-KharbujPluma
Mustard seeds/leaves-Rai, Sarso
Nutmeg-Jayphal
Olive-Jaitun
Onion Seeds-Kalauji
Orange-Santara
Papaya-Papita
Passley-Ajwayan ke Patte
Peach-Aardu
Pear-Nashpati
Peas-Matar
Pepper corn-Saboot Kali Mirch
Pineapple-Anannas
Pistachios-Pista
Plum -Alo Bukhara
Pomegranate -Anar
Poppy seeds-Khaskhas
Pumpkin-Seeta Phal
Radish-Muli
Rock Salt-Kala Namak
Rose Water-Gulab Jal
Saffron-Kesar
Sago-Saboodana
Semolina-Suji
Sesame-Til
Spinach Leaves-Palak ke Patte
Sponge Gourd-Tori
Sultanas-Munakka
Sweet Lime-Maousmi
Sweet Potatoes-Shakargandi
Syrup-Chashani
Tamarind-Imly
Turmeric-Haldi
Turnip-Shalgam
Vermicelli -Sewanya
Vinegar-Sirka
Walnut-Akhrout
Wax Gourd-Petha
Water melon-Tarbooz
Yam-Jamikand
Yolk-Jardi
IMPORTANT TERMS
IMPORTANT TERMS
Baking:
It refers to cooking in hot air in a closed oven; example Baking cake, bread.
Batter:
A mixture of flour, liquid and other ingredients which are soft enough to be beaten or batter used for pancakes.
Brush:
It is to apply coating of milk and sugar; e.g., eggs is brushed on biscuits for shine
Caramelized Sugar:
It is to heat sugar on low or high temperature, until it is melted properly in form of flavors.
Cut and Fold:
It is to mix flour in a very gently aerated mixture.
Deep Frying:
It is frying food in large amount of oil in a deep pan. E.g., pooris
Sautéing and Sauté:
It is frying food in less amount of oil in a small pan.
Shallow Frying :
It is frying oe cooking food in less oil as compared to deep frying. E.g., Paranthas, tikkis.
Steaming:
When we cook food in pressure cooker with steam. E.g., idlis, sandesh
Baking:
It refers to cooking in hot air in a closed oven; example Baking cake, bread.
Batter:
A mixture of flour, liquid and other ingredients which are soft enough to be beaten or batter used for pancakes.
Brush:
It is to apply coating of milk and sugar; e.g., eggs is brushed on biscuits for shine
Caramelized Sugar:
It is to heat sugar on low or high temperature, until it is melted properly in form of flavors.
Cut and Fold:
It is to mix flour in a very gently aerated mixture.
Deep Frying:
It is frying food in large amount of oil in a deep pan. E.g., pooris
Sautéing and Sauté:
It is frying food in less amount of oil in a small pan.
Shallow Frying :
It is frying oe cooking food in less oil as compared to deep frying. E.g., Paranthas, tikkis.
Steaming:
When we cook food in pressure cooker with steam. E.g., idlis, sandesh
Preparation of Ingredients
Preparation of Ingredients
Many techniques are used for food preparation before cooking and they are done according to requirement of various dishes.
The techniques are divided into two parts:-
1) Sub division; 2) combining and mixing
Sub Division :
a) Washing: This is necessary to remove superficial dirt like; meat fish, vegetables, fruits, etc, are washed is cold water before preparation.
b) Peeling: Spoilt, soiled and inedible portions are removed. E.g, skin of vegetables or fruits are either peel or scrape
c) Cutting: Reducing it small pieces with a knife
d) Mincing: Cutting into very fine pieces.
e) Shredding: Cutting into narrow pieces with a knife. E.g, Cabbage, dried meat etc.
f) Slicing: Cutting into thin pieces. E.g, Bread, tomatoes etc
g) Slitting: Making a slit in the middle length wise. E.g, chilly, lady finger
h) Grating: Reducing to small particle by rubbing on a rough surface or like grates. E.g, grating of cheese or carrot.
i) Grinding: Reducing to small fragments by crushing. E.g, grinding spices
j) Mashing: This is the method of breaking up of soft food with pressure. E.g, banana’s boiled potatoes
k) Pureeing: Food strained and a mould should be used.
l) Pressing: Separating liquid potions from solid as in making paneer.
m) Sieving: Passing through a fine wire mesh like sieving of flour for cake.
n) Skimming: Removing of floating fat from top of the milk.
o) Filtration: Separating solids from liquids as in filtering fruit juices for jelly through a cloth bag.
p) Flavoring: A bundle of herbs tied in a cloth to impart flavor. E.g, Making a ketchup
Combing and Mixing in the preparation of food
a) Beating: Mixing materials briskly so that we incorporate air.
b) Blending: when two things mix together
c) Creaming: Softening fat by friction with the spoon
d) Folding: Mixing materials by a wooden spoon. E.g, folding whip eggs into a pudding.
e) Kneading: Pressing and stretching with the hands to form a firm smooth paste. E.g, dough for bread or kneading of dough
f) Marinating: Mixing or soaking of things in a sauce or liquid. E.g, marinating of fish etc
g) Stirring: Moving of spoon in a liquid or some other substance round and round in order to mix it thoroughly.
h) Whipping: Stirring of eggs, cream etc rapidly a fork or some instrument in or to make a stiff light mass.
i) Whisking: Things move something quickly through air with light sweeping movement. E.g, beating eggs etc into froth.
j) Mixture: Combination of two or more substance.
Many techniques are used for food preparation before cooking and they are done according to requirement of various dishes.
The techniques are divided into two parts:-
1) Sub division; 2) combining and mixing
Sub Division :
a) Washing: This is necessary to remove superficial dirt like; meat fish, vegetables, fruits, etc, are washed is cold water before preparation.
b) Peeling: Spoilt, soiled and inedible portions are removed. E.g, skin of vegetables or fruits are either peel or scrape
c) Cutting: Reducing it small pieces with a knife
d) Mincing: Cutting into very fine pieces.
e) Shredding: Cutting into narrow pieces with a knife. E.g, Cabbage, dried meat etc.
f) Slicing: Cutting into thin pieces. E.g, Bread, tomatoes etc
g) Slitting: Making a slit in the middle length wise. E.g, chilly, lady finger
h) Grating: Reducing to small particle by rubbing on a rough surface or like grates. E.g, grating of cheese or carrot.
i) Grinding: Reducing to small fragments by crushing. E.g, grinding spices
j) Mashing: This is the method of breaking up of soft food with pressure. E.g, banana’s boiled potatoes
k) Pureeing: Food strained and a mould should be used.
l) Pressing: Separating liquid potions from solid as in making paneer.
m) Sieving: Passing through a fine wire mesh like sieving of flour for cake.
n) Skimming: Removing of floating fat from top of the milk.
o) Filtration: Separating solids from liquids as in filtering fruit juices for jelly through a cloth bag.
p) Flavoring: A bundle of herbs tied in a cloth to impart flavor. E.g, Making a ketchup
Combing and Mixing in the preparation of food
a) Beating: Mixing materials briskly so that we incorporate air.
b) Blending: when two things mix together
c) Creaming: Softening fat by friction with the spoon
d) Folding: Mixing materials by a wooden spoon. E.g, folding whip eggs into a pudding.
e) Kneading: Pressing and stretching with the hands to form a firm smooth paste. E.g, dough for bread or kneading of dough
f) Marinating: Mixing or soaking of things in a sauce or liquid. E.g, marinating of fish etc
g) Stirring: Moving of spoon in a liquid or some other substance round and round in order to mix it thoroughly.
h) Whipping: Stirring of eggs, cream etc rapidly a fork or some instrument in or to make a stiff light mass.
i) Whisking: Things move something quickly through air with light sweeping movement. E.g, beating eggs etc into froth.
j) Mixture: Combination of two or more substance.
WHITE SAUCE
SAUCE
WHITE SAUCE
Ingredients:
50 grams butter
50 grams maida
200/250 ml milk (room temperature or cold)
Salt, Black pepper to taste
Grated cheese (optional)
Method:
In a pan or khadai, heat the butter and fry the maida and switch off the gas. Gradually add milk to it and keep stirring continuously till you get the right consisting of the white sauce. Then switch on the gas add boil it for a one minute.
Or
Ingredients
Maida – 1 teaspoon
Butter – 1 teaspoon
Milk- 1 cup cold milk
Salt and pepper to taste
Grated cheese
Method:
Heat butter
Add maida
Stir fry for sometime
(maida should not change color)
Switch off the gas
Pour milk slowly, stirring all the time
Switch off the gas again
Cook till the required consistency of with sauce
Add grated cheese
Mix well
RAW MANGO CHUTNEY
CHUTNEY
RAW MANGO CHUTNEY
Ingredients:
Grated mangoes – 1kg
Salt- 50 grams
Onions- 100 grams
Ginger – 50 grams cut in the form of matchsticks
Sugar – 1 kg
Red chili powder – 10-15 grams (as per taste)
Garam Masala – 15-20 grams
Glacial acetic acid – 1 teaspoon for each kg finished chutney
Method:
Wash and wipe mangoes
Peel them and grate them
If the grated mangoes are one kg then put t he above given ingredients
Put in on flame
Cook till the end point
Take it out from flame
Add glacial acetic acid and fill the jar.
HYDERABADI MANGO PICKLE
HYDERABADI MANGO PICKLE
Ingredients:
Mangoes – 1 kg
Hing – 5 grams
Salt – 50 grams
Chili powder – 50 gram/ deggi mirch powder – 50 grams
Mustard Oil – 150 ml
Grinded
Rai powder- 50 grams
Methi dana- 50 grams
Method:
Wash and wipe the mangoes
Cut them in small piece without the stone (cut it in the square)
Heat half of the oil
Add hing
Switch off the gas
Let the oil to be cool down
Add al the ingredients
Add mangoes pieces
Mix well
Fill in the jar
On 3rd day pour more oil
Keep it cover in the sun.
MANGOES PICKLE
MANGOES PICKLE
Ingredients:
Mangoes – 1 kg with stone (cut it into pieces)
Salt – 150 grams
Chili powder – 25 grams
Aniseed – 50 grams
Haldi – 25 grams
Onion seeds (karunje) – 10 grams
Methi seeds – 40 grams
Mustard oil – 300 ml
Hing – 2 grams
Method:
Wash and cut mangoes in small pieces
Heat oil till smoke point
Add hing
Switch off the gas
Wait till oil is cool down
Add all the ingredients
Mix them well
Add mangoes pieces
Mix well
Keep it in a jar
Keep it under the sun for at least 15 days
LEMON PICKLE (SWEET AND SOUR)
LEMON PICKLE (SWEET AND SOUR)
Ingredients:
Lemon – 1 kg
Sugar – ½ kg
Salt – 70 grams
Black salt – 5 grams
Ajwain – 50 grams
Chili powder – 10 grams
Cumin seeds powder – 20 grams
Garam masala – 25 grams
Methods:
Wash lemon
Wipe them dry
Cut each lemon in eight pieces
Grind all the masalas
Put it over the cut lemon
Rub it
Put it in a jar and keep it in the sun for 10-15 days.
GREEN CHILI PICKLE
GREEN CHILI PICKLE
Ingredients:
Green chili – 1 kg
Chili powder – 10 grams
Salt - 175 – 200 grams
Jeera powder – 25 grams
Ajwain powder – 10 grams
Aamchur - 100 grams
Dhaniya powder – 25 grams
Mustard oil – 300 ml
Haldi – 25 grams
Hing - 2 grams
Method:
Wash the chili
Wipe them dry
Break the stems and slit them
Mix all the masala
Add little oil
Mix well
Fill this masala in the chili
Keep it in a jar
Sprinkle the left over masala over chili
And pour oil over it (heat the oil till smoke point, switch over the gas, cool and then pour over the chili)
MIXED VEGETABLE PICKLE
MIXED VEGETABLE PICKLE
Ingredients:
Cauliflower, carrot and shalgam (after peel, ready should be one kg)
Onion – 150 grams
Ginger – 50 grams
Garlic- 30 grams
Gur – 250 grams
Salt 0 80 grams
Chili powder – 25 grams
Rai powder – 30 grams
Gara masala- 40 grams
Mustard oil – 200 ml
Acetic acid – 1 – 1 ½ tbsp
Method:
Peel and cut the vegetable blanch them (boil first and then sieve it under cold water)
Let it dry
Grate the gurd or just pound it
Grind onion, ginger and garlic paste
Heat oil
Add onion ginger garlic paste
Stir fry till golden in color
Add all the masala, gurd
Mix well
Add acetic acid
Add the vegetables
Mix and put it in a jar
Keep it out for few hours
CRISP ROLLS
CRISP ROLLS
Ingredients:
6 buns
3 cheese cubes grated
100 grams paneer grated
½ onions finely chopped
2 Tomatoes grated
2 green chilies finely chopped
Coriander leaves ½ cup finely chopped
½ cup peas boiled
Butter 75 grams
Seasoning to taste:
Alt, red chilly powder, garam masala
Method:
Remove a thin portion like a cap from top of the bun.
Scoop out the center portion of the bun so that it forms a hollow.
Apply butter on all the sides of the bun including the cap and keep aside.
Grease a thali with butter.
Place the hollow bun oven it.
In a pan/khadai heat butter of 2 teaspoon and sauté the onions till translucent in color (light pink). To this add grated tomatoes along with scooped out little portion of the bun.
When the tomatoes are dried add grated paneer, chopped coriander leaves, green chilies, peas and seasonings.
Stir fry till dry and cool the mixture and fill the mixture in the bun sprinkled with grated cheese over it and replaced the cap and filled with the toothpick.
Pre-heat the oven (250 c) for atleast 8 to 10 minutes and bake it for 8 to 10 minutes.
Serve it hot with garnishing.
NUTRITION PANEER CUTLETS
NUTRITION PANEER CUTLETS
Ingredients:
200 grams Paneer (mash with your palm properly till it leaves it oil)
¾ cup boiled peas
½ grated carrot
1 teaspoon jeera
Green chilies finely chopped
Black pepper
Salt to taste
6 slices of bread (for shallow fry)
8 slices of bread (deep fry)
Mix vegetables (optional)
Ginger garlic paste (optional)
Method: (For stuffing)
In a pan, heat little oil and sauté ¼ cups of peas
Add grated carrot
Little pieces of paneer
Keep sautéing
In a mash, add soaked and mashed bread, black pepper, salt and mix well.
Shape a big flat rounds, fill I with the stuffing
Seal the corner and flatten properly
Deep fry n hot piping oil or shallow fry
Serve hot with garnishing
Garnish slices.
COCKTAIL PANEER
COCKTAIL PANEER
Ingredients:
1 cup thick curd
2 pinch orange color
Ginger and garlic paste
2/3 table spoon besan
200 grams paneer chopped into big square
Salt to taste
Marinate it with all above ingredients, leaving chat masala and besan and leave it for ½ and hour.
Method
Heat the kadhai before putting oil for 5 minutes.
Add besan to the marinade curd and paneer.
Fry paneer in hot heated oil and remove it and placed it on napkins which has spread over the plate.
Sprinkle chat masala over it and put tooth pick on it.
Server hot with garnishing.
Garnishing:
Take a plate, place tissue paper on it. Put paneer cocktail in it and sprinkle chat masala over it. Serve with soft drinks or juices.
PANEER TIKKA
PANEER TIKKA
Ingredients:
Ajwain – ½ tsp
Paneer – 500 grams
Capsicum – 1
Tomato – 2
Onion - 2
Curd – ½ cup
Besan – 2 tbsp
Salt – a pinch
Yellow color – a pinch
Method:
Cut paneer in the 1 ½ inch square
Cut capsicum, tomato and onion into square
Marinate paneer in curd, beasan, ajwain, color and salt mixture for 1 hour
Now put a piece of paneer into a screwier
Then the capsicum
Then onion
Then tomato
Grill or put in an oven till golden brown
Take it out
Sprinkle chat masala
Serve hot with chutney and salad
POTATOES NEST
POTATOES NEST
Ingredients:
1 ½ Kg boiled Potato
½ Cup boiled Peas
2-3 green chilies
½ coriander leaves, finely chopped
Seasoning:
One teaspoon salt
Garam masala
Optional is chat masala
Red pepper
Vermicelli – ¾ packet
Batter of Maida
½ bowl maida
1.4 teaspoon salt
Water to form a thin batter
Method:
In a large pan, mash potatoes with your palm to make it smooth
Add all spices (coriander leaves, chilies, boiled peas )
Mix well
Shape into small balls (ladoo size)
Dip it in maida batter
And roll it in crumbled vermicelli
Tips:
First dip in maida and roll in crumbled vermicelli
And then wash your hand and then roll the balls again so that extra vermicelli is shed out.
Deep fry it.
CHEESE TOAST
CHEESE TOAST
Ingredients:
Bread – Half
Cheese cubes- 4-5
Besan – 2-3 Tablespoon
Salt- add to taste
Onion- one finely chopped
Green Chilies – Finely chopped
Coriander Leaves – few finely chopped
Method:
Grate the cheese
Mash it well
Add chopped onions
Add Chilies
Add Coriander leaves
Add salt and besan
Make a thick paste with the help of little water.
Cut the bread into halves and apply this mixture on one side of the bread and press it with hand.
Shallow fry till yellow brown.
TOMATO CUTLETS
TOMATO CUTLETS
Ingredients:
Flour (maida) – 1 cup
Tomato puree – 2 cups ( 1 ½ packet)
Chopped onion – 1
Chopped green chilies – 3
Ginger paste – 1tbsp
Salt to taste
Aamchur – 1tsp
Red chili powder – 1tsp
Chopped coriander – 1tbsp
Cumin seeds – 1 tsp
Peanut powder – 1 cup (salted roasted mixer)
2-3 tbsp of flour diluted n water (salt, red chili powder)
Bread crumbs – ½ cup (readymade)
Oil – 1tbsp
Method:
Heat oil
Add cumin seeds, chopped onion
Stir fry till golden brown
Switch off the gas
Add tomato puree
Mix well
Add spices (salt, chili, garam masala, aamsur) & maida.
Mix well
Switch on the gas, if required & cook till required thickness
When the mixture leaves oil, add peanut powder
Add green chili & coriander leaves
Mix well
Make two balls of this dough & roll out
Cut with a biscuit cutter brown
Dip in the flour batter and roll over bread crumbs
Fry in hot oil
Sprinkle chat masala over it
Serve with sauce or pudina chutney
DAHI KABAB
DAHI KABAB
Ingredients:
Dahi – 500 grams (hung curd)
Paneer grated – 200 grams
Roasted chana powder – 100 grams
Ginger – 1 small piece
Dhaniya powder – 1tsp
Aamchur – 1tsp
White pepper – ½ tsp
Garam masala – ½ tsp
Green chili – 2to 3
Coriander leaves chopped – 1 tbsp
Breadcrumbs – 1tbsp
Method:
Hang curd in a muslin cloth for 2 hours
Add grated paneer to it & rest of the ingredients
Mix well
Divide it into equal balls
Flatten slightly
Apply breadcrumbs
Deep fry till golden
Garnish with chat masala
POHA CUTLETS
POHA CUTLETS
Ingredients:
Boiled Mashed potatoes – ½ kg
Poha / chiwda – 250 grams
Til (white) – 50 grams
Salt to taste
Green chilies – 2 to 3 (finely chopped)
Red chili powder to taste
Aamchur to taste
Garam masala – 1tsp
Ginger – small piece (paste)
Method:
Mix all the ingredients well.
Make cutlets with wet hands
Deep fry till golden brown
Garnish with chat masala
Serve hot
ALOO TIKKI
ALOO TIKKI
Ingredients:
Potatoes boiled – 1 kg (mashed)
Corn flour – 100 grams (1 packet)
Moong daal – 150 grams (dhuli/ chana daal)
Salt to taste
Chili powder – ½ tsp
Garam masala – ½ tsp
Dhaniya powder – 1 tsp
Aamchur – 1tsp
Coriander leaves – few
Green chili- 2
Method:
Mash the boiled potatoes
Mix corn flour
Keep aside
Wash daal & cool till it is soft
With very little water and when the daal is dry, add a spoonful of oil
Stirring all the time
Add seasoning
Take it out from the fire
Make round balls of potatoes and flatten it
Put stuffing in it
Roll it back and flatten it
Shallow fry before serving
Cut into haves
Pour ketchup & green chutney over it & serve hot with chutney
GOLD COIN
GOLD COIN
Ingredients:
Potato – 1 kg (boiled)
Peas- 250 (boiled)
Bread – 1 full
Few green chilies chopped
Salt to taste
Few coriander leaves chopped
Red chilies powder – 1 tsp
Aamchur- 1tsp
Garam masala – ½ tsp
Method:
Boil and mash the potatoes
Add the peas and all the seasoning
Cut the bread into round slices
Wet the bread slices and squeeze them lightly
On one piece, put the potato mixture
Cover the other piece
Press it lightly to join both pieces
Deep fry till golden brown.
SAMOSA
SAMOSA
Ingredients:
750 grams potatoes – boiled
200 grams peas boiled
Maida – 500 grams
Ghee – 150 grams
Seasoning:
Jeera
Sabot dhaniya
Garam masala
Aam chur
Chili powder
Salt
Green chilies – 2-3 finely chopped
Coriander leaves- ¼ cup finely chopped
Few cashew nuts
Raisins
Salt- 1 tablespoon
Aijwain- ½ teaspoon
Method:
Mash boiled potatoes
Add boiled peas
Add all seasoning
Mix it well
Make stiff dough with ghee and maida
Make rolls out of the dough
Flatten it and roll it in the shape of oval
Cut it into two parts
Take each part and make cone shape
Take a pan
Put some oil and heat it
Put mashed potatoes, peas and all seasoning
Bind them
Let it cool down
Put the stuffing in each part and close them from top with soft hands
Deep fry them till it is golden brown
Serve it hot.
PATTIES
PATTIES
Ingredients:
Maida – 225 grams
Butter – 115 grams + 1teaspoon
Chilled cold water to make the dough
Salt to taste
Stuffing:
300 grams boiled Potatoes
1 onion chopped
Salt to taste
Pinch of haldi
Chili powder
Quarter teaspoon of garam masala
Quarter teaspoon of aam chur
Method:
Heat oil and jeera
Add chopped onions
Stir fry for sometime till light pink in color
Add boiled mashed potatoes
Add seasoning
Mix well
Take it out from the fire and use it as stuffing
Sieve maida
Add one teaspoon of butter
Mix well
Add a little salt and leave the soft dough with chilled water
Keep it cover with the cloth for 10 minutes
Roll it out with the half of middle length
Apply beat butter leaving aside
Imagine rolled out dough in four equal parts
Put one part over the other
Sprinkle lot of maida
Cover it with cloth
Place it in the freezer over the ice tray for half and hour
Take it out
Roll it length wise again
Apply rest of the butter
Now imagine in three parts
One over two and three over two
Again keep it over the ice tray for 15 minutes
Now take it out
Roll it and repeat the second method of 3 parts
Keep it in the freezer for 10 minutes
Roll it out
Cut it into squares
Put little stuffing and fold it to make a triangle
Brush it with butter and bake it in the oven for 10-15 minutes
When they are brown
Take it out and serve it hot and crisp.
KULCHA SNACKS/ QUICK PIZZA SNACK
KULCHA SNACKS/ QUICK PIZZA SNACK
Ingredients:
Kulcha – 6
Cheese cubes – 3 to 6 (amul cheese; mozzarella) – 1 packet grated
Tomato sauce – 1 bottle, small ketchup
Onions – 2 to 3
Capsicum – 2
Method:
Slice /chop onions & capsicum.
Heat spoonful o oil
Add the onions
Stir fry till they are crisp
Add capsicum
Stir fry for a minute
Add black pepper
Take it out & keep aside.
Grease back side of the kulchas & on front apply tomato ketchup.
On this keep fried onion & capsicum slices
Sprinkle grated cheese & keep it in the electric oven till cheese melts & gets the color. (Approx – 30 minutes)
Serve hot
(Same can be done on pizza base to make a full size pizza & bake it in the electric oven.)
SNACK BY YARD
SNACK BY YARD
Ingredients:
French loaf or hot dog bread (small or big) – foot longs
Onions – 2 to 3
Tomatoes – 2 to 3
Cucumber – 1
Sweet corn tin (cream style) – 1
Cheese cubes – 2 to 3
Butter – 50 grams
Milk – 2 to 4 tbsp
Salt & black pepper to taste
Method:
Scoop out some portion from top of the bread.
Apply butter inside from where the bread has been scooped
Sprinkle milk to soften the bread.
Now keep it in the oven
Crisp heat some oil (butter) in a frying pan.
Fry the chopped onions & cook for sometime.
Add the sweet corn tin
Cook capsicum, bread (scooped out) for sometime
Add salt & pepper.
Fill this mixture in the bread.
Decorate with tomatoes slices; cheese cubed slices & grated cheese, carrots, cucumber slices horizontally.
Keep it back in greased plate inside the ovenWhen the cheese
TRI COLORED SANDWICHES
TRI COLORED SANDWICHES
Ingredients:
8 slices of bread, side trim
½ cup tomatoes sauce
½ cup white sauce
½ cup green chutney
Method:
Take one slice bread and apply sauce spread evenly. Place the second slice over it. On it apply white sauce evenly & place the third slice over it and apply the green chutney and place the fourth slice over it. Cut it diagonally and again we cut it. Into smaller diagonal shape.
Or
Take care,
1 slice – spread tomato sauce
2 Slice spread white sauce
3 slices spread green chutney
PEANUT SANDWICHES
PEANUT SANDWICHES
Ingredients:
½ cup salted peanut grounded coarsely
1 tomato cut into thin slices
Black pepper and salt to taste
Butter to apply on toast
Method:
Cut the bread into round shape.
Apply the butter on all slices.
Put peanuts on one slice of bread and put one slice of tomato over it.
Put other slice over it.
Cutting a round hole in the middle.
Bottom bread slice applied with butter
Upper slice with a hole in it.
Ingredients:
½ cup salted peanut grounded coarsely
1 tomato cut into thin slices
Black pepper and salt to taste
Butter to apply on toast
Method:
Cut the bread into round shape.
Apply the butter on all slices.
Put peanuts on one slice of bread and put one slice of tomato over it.
Put other slice over it.
Cutting a round hole in the middle.
Bottom bread slice applied with butter
Upper slice with a hole in it.
COCONUT SANDWICHES
COCONUT SANDWICHES
Ingredients:
2 Bread slices
½ cup grated coconut
½ cup green chutney
½ cup cheese or butter
Method:
Cut two bread slices in round shape
Mix white sauce, green chutney and grated coconut in a bowl.
Spread this mixture on the slice of bread.
Cover the slice with the other slice of bread.
Serve with Tomato sauce.
Ingredients:
2 Bread slices
½ cup grated coconut
½ cup green chutney
½ cup cheese or butter
Method:
Cut two bread slices in round shape
Mix white sauce, green chutney and grated coconut in a bowl.
Spread this mixture on the slice of bread.
Cover the slice with the other slice of bread.
Serve with Tomato sauce.
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