Veg Hara Bhara Kabab Recipe | Spinach and Green Peas Cutlet

Veg Hara Bhara Kabab Recipe | Spinach and Green Peas Cutlet

Veg Hara Bhara Kabab Recipe | Spinach and Green Peas Cutlet

Ingredients :
1 Bunch Spinach (Palak)
1 Cup Green Peas, Frozen Or Fresh
4 Medium Size Potatoes, Boiled And Peeled
4 Green Chillies, Finely Chopped
8 Garlic Pods, Crushed
2 Inch Piece Of Ginger, Minced
2 Cups Breadcrumbs (Can use CornFlour instead to bind)
1/2 Tsp Red Chilli Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Garam Masala Powder
1/3 Tsp Chaat Masala Powder
Salt To Taste
Fresh Coriander Leaves, Finely Chopped
Oil To Deep Fry The kababs

Preparation :
1. Boil green peas and Potatoes and keep aside. Also boil the Spinach in its own water.
2. Now blend the boiled spinach into a fine puree and take it in a big bowl.
3. Mash the boiled potatoes and add it to the bowl along with Boiled Green peas, Green Chilies, Ginger, Garlic, Salt and other Ingredients. Also add breadcrumbs and mix well to bind the mixture.
4. Now heat Oil in a deep frying pan. While the oil is heating, make small sized patties or kababs of the mixture and keep ready for deep frying.
5. Fry the kababs in Hot oil over medium flame. Fry till they turn crispy and golden brown.
6. Serve hot with Green Chutney or Tomato Ketchup.

Chef Tips :
1. For a healty option, you can opt to shallow fry them instead of deep frying.
2. You can use cornflour instead of breadcrumbs for binding the kababs.

Bread Sticks Recipe | Bread Finger Fries | Bread Stick Fritters

Bread Sticks Recipe | Bread Finger Fries | Bread Stick Fritters

Bread Sticks Recipe | Bread Finger Fries | Bread Stick Fritters

Ingredients :
8 Bread Slices
½ Cup Besan (Gram flour)
¼ cup Rice Flour
½ teaspoon Ajwain (carrom seeds)
½ teaspoon Red chili powder
Water as required
Salt to taste
Oil for frying

Preparation :
1. In a bowl, take Besan, Rice Flour, Carrom Seeds, Red Chili Powder, Salt and mix well.
2. Add water to the mixture and make a smooth semi thick batter with medium consistency.
3. Now take the bread slices and cut 1/2" thick pieces from all 4 edges. Keep the middle soft portion to make sandwich (it will not be used in this recipe).
4. Now dip the edges in the batter prepared above and gently coat all around.
5. Take a pan and heat oil for frying.
6. Deep fry all the edges in hot oil until Golden Brown and crispy.
7. Serve hot with Green Chutney or Tomato sauce or Enjoy with Tea as Snacks.

Tips :
Do not dip the bread edges in the batter for longer time as bread edges would become soggy and would crumble in the batter.

Gajar Ka Halwa | Carrot Halwa Recipe | Carrot Pudding Indian Style

Gajar Ka Halwa | Carrot Halwa Recipe | Carrot Pudding Indian Style

Gajar Ka Halwa | Carrot Halwa Recipe | Carrot Pudding Indian Style

Ingredients:
8-9 Medium Carrots (Gajar)
4 Cups Milk
4 Tbsp Ghee (Clarified Butter)
10-12 Tbsp Sugar (or as required)
5-6 Green Cardamom (Choti Elaichi)
Some Cashews chopped (Kaju)
Some Almonds chopped (Badam)
1 Pinch of Saffron (Kesar) - optional
Some Raisins (Kishmish)

Preparation :
1. Rinse, Peel and then grate all the Carrots in a hand held grater. You will get approx four cups of Grated Carrots.
2. In a deep thick bottomed pan, take milk and grated Carrots.
3. Bring the mixture to a boil on a low to medium flame and let it simmer.
4. Keep stirring the mixture while it simmering on a low flame.
5. The Carrots will start to cook in the milk and the milk will start to evaporate and reduce in quantity.
6. When the milk has reduced by 3/4th, Add Ghee, Sugar and Cardamom to the mixture and stir well and continue to simmer and cook on a low flame.
7. Keep cooking till all the milk has been evaporated. Add the Cashews,Almonds, Crushed Saffron and raisins towards the end and switch off the burner.
8. Serve Gajar ka Halwa Hot, Warm or Cold or as you like it !

Coriander Chutney | Cilantro Chutney | Green Dhaniya Mint Chutney Recipe

Coriander Chutney | Cilantro Chutney | Green Dhaniya Mint Chutney Recipe

Coriander Chutney | Cilantro Chutney | Green Dhaniya Mint Chutney Recipe

Ingredients :
2 Cups Coriander Leaves Chopped (Cilantro)
2 Tbsp Mint Leaves
2 Green Chilies Chopped
1/2 inch Ginger piece
10 Pieces Peanuts (Groundnuts / sing )
1 tsp Sugar (optional)
1 tsp Lemon Juice
Salt To Taste
Water as Required

Preparation :
1. Take Groundnuts, Green Chili, Ginger, Sugar and Salt in a small jar of Mixer grinder and grind them until smooth.
2. Add Coriander Leaves, Mint Leaves, Lemon juice and water and grind again to make it a smooth paste.
3. Adjust the quantity of water to get the required consistency.
4. Coriander Chutney with Mint is ready to serve.
5. Can use it with various Chaats like Bhel Puri, Sev Puri, Ragda Pattice or any other Indian Chaat which calls for a Tangy and Spicy Chutney. Can also use it as a dip for snacks like Fritters and Bhajiyas.

Tips and Variations :
1. Grind Peanuts, Green Chili and ginger first, otherwise chutney may not grind well.
2. Can add a couple of garlic cloves for nice garlic flavor.
3. Adjust Chili quantity to make it less or more hot and spicy as per your palate.

Cheese Corn Balls Recipe

Cheese Corn Balls Recipe

Cheese Corn Balls Recipe

Ingredients:
3/4 Cup Sweet corn (boiled)
2 Medium Potatoes (boiled and peeled)
3/4 cups Cheese grated (I used a 50:50 ratio of mozzarella and Amul processed cheese)
2 Tbsp Corn flour
1 tsp Ginger-Green Chili paste
1/4 tsp Black Pepper powder
1/4 cup Coriander leaves chopped
Salt to taste
Oil for deep frying
Corn flour for coating
Breadcrumbs for coating

For Batter :
2 Tbsp All Purpose Flour
2 Tbsp Corn flour mixed in 1/2 cup water
Salt to taste

Preparation :
1. Boil the Potatoes. Do not over boil. Cool, peel and grate them.
2. Now Coarsely grind the boiled Sweet corn in a mixer grinder.
3. Take a deep bowl and add the grated Potatoes, Boiled Sweet Corn, Grated cheese, Black pepper powder, Ginger, Green chili paste, Salt, Coriander leaves and Corn Flour. Mix all the ingredients to a smooth mixture. If the mixture appears soggy or has a lot of moisture, add breadcrumbs to help bind the mixture. Now with your hands make small lemon sized balls of the cheese corn mixture and refrigerate for a few minutes.
4. Now in a heavy bottomed vessel, heat oil for deep frying. Coat the Cheese Corn Balls in Cornflour batter and then evenly coat them with Bread Crumbs.
5. Place each ball in the hot oil. Do not over crowd. Deep fry till Golden brown in color. Carefully remove the fried balls onto an absorbent paper.
6. Serve the Cheese Corn Balls with Tomato Ketchup or Coriander Chutney.

Tips :
You can add any flavor of your choice like Garlic powder, Oregano or Red Chili Flakes to the mixture.

Ragda Pattice Chaat | Potato Pattice chaat Recipe

Ragda Pattice Chaat | Potato Pattice chaat Recipe

Ragda Pattice Chaat | Potato Pattice chaat Recipe

Ingredients :
For the Potato Patty :
4 medium sized Boiled Potatoes
¼ tsp Garam Masala Powder
1 tsp Chaat Masala Powder
½ tsp Red Chili Powder
Oil as required for roasting patty
Salt to taste

For Serving :
4 Cups Cooked White Peas Curry
½ tsp Salt
2 Tbsp Green Chutney
2 Tbsp Tamarind Chutney
1 Medium sized Onion finely chopped
Coriander leaves finely chopped for garnishing
Bhujia or Sev for garnishing

Preparation :
Potato Patty :
1. Firstly Boil all the potatoes, then peel them.
2. Take the potatoes in a bowl and mash them.
3. Now Add Garam Masala, Chaat Masala, Red Chili powder, Salt and mix well.
4. Take some mixture of the above in your hands and roll them with your palm and flatten them to make potato patty. Do the same for all mixture.
5. Now take a Tawa and heat it and grease it with some oil.
6. Place number of pattice on the tawa as per the size of tawa.
7. Drizzle some oil over the patties and cook for a couple of minutes.
8. Similarly cook the other side of the patties until both sides are golden brown in colour.
9. Repeat the procedure for all the patties and keep aside. Your patties are ready.

Assembling the chat :
1. In a serving Cup or plate, Take a couple of Potato patties.
2. On top of the patties spread a cup of Hot Ragda Curry (White peas Curry).
3. On top of it spread ½ Tbsp green chutney, ½ Tbsp Tamarind Chutney.
4. Garnish with some Chopped Onion, Coriander Leaves and Sev on top
5. Serve immediately after assembling the Ragda Pattice Chaat.

Onion Thalipeeth | Kandache Thalipeeth Recipe

Onion Thalipeeth | Kandache Thalipeeth Recipe

Onion Thalipeeth | Kandache Thalipeeth Recipe

Ingredients:
2 Cup Chopped Onion
1 Cup Jowar Flour
2 Cup Wheat Flour
1 Cup Chick Pea Flour
1 Cup Rice Flour
2 Tbsp Garlic Paste
1 Tbsp Carom Seeds (Ajwain)
1 Tbsp Crushed Cumin Seeds (Jeera)
1 Tbsp Crushed Fennel Seeds (Sauf)
5 Tbsp Sesame Seeds
1&1/2 Tbsp Red Chilly Powder
1 tsp Turmeric Powder
1/2 Cup Chopped Coriander Leaves
Salt as per taste
Oil
Water

Preparation:
1. Take a big bowl and add chopped Onion, Garlic Paste, Sesame Seeds, crushed Sauf, crushed Jeera, Ajwain, Red Chilly powder, Coriander Leaves, Turmeric and salt in it.
2. Now add 5-6 Tbsp Oil to it and mix it well.
3. Add all the Flours one after the other and mix it well.
4. Now knead the mixture till the dough become smooth by adding enough water and keep it aside for 10 minutes.
5. Now heat the tawa on a low flame.
6. Take a wet cotton cloth and spread it on a rolling board.
7. Take some dough in your palm and spread the thalipeeth evenly on the cloth.
8. Make a hole at the center of the thalipeeth to add oil.
9. Now carefully with the help of the cloth place the thalipeeth on the tawa.
10. Cover thalipeeth with lid and keep on low flame for about 1 minute.
11. Roast thalipeeth on both sides and keep adding oil as required.
12. Keep roasting till brown spots appear on thalipeeth.
13. Thalipeeth is ready. Repeat the above procedure for the remaining dough.
14. Server Kandache Thalipeeth (Onion Thalipeeth) with pickle, Butter, Curd or Thecha.

Tamarind Chutney | Meethi Imli Chutney Recipe

Tamarind Chutney | Meethi Imli Chutney Recipe

Tamarind Chutney | Meethi Imli Chutney Recipe

Ingredients :
1/2 lb tamarind, seeded (Meethi Imli)
2 cups Boiling water
2-1/2 cups Sugar / Jaggery
1-1/2 Tbsp roasted Cumin seeds
1 tsp Black Salt
1 tsp Black pepper
1 tsp Red Chili powder
1/2 tsp Ginger powder
1 Tbsp salt

Preparation :
1. Take some boiling water. Now break the tamarind into small pieces and soak it the water for 1 hour.
2. After an hour, take the soaked tamarind in a strainer and mash it into a pulp by pressing the tamarind to remove all the pulp.
3. Add Sugar/Jaggery to the pulp and mix well.
4. Add the remaining ingredients and mix well. Add more sugar, salt or pepper as per your taste.
5. Tamarind Chutney is ready.
6. Chutney can be refrigerated for 2-3 months.

Notes:
1. Tamarind Chutney can be drizzled over Ragda Patties, Dahi vada, Bhel Puri and any kind of Chaat.
2. It can be used as a dipping sauce for Samosas, Pakoras, French Fries, Veggie Fingers or any kind of Fritters.

Ragda Recipe | White Peas Curry | Bengali Ghughni Recipe

Ragda Recipe | White Peas Curry | Bengali Ghughni Recipe

Ragda Recipe | White Peas Curry | Bengali Ghughni Recipe

Ingredients :
2 Cup Dry White Peas
Water As required
Salt to taste
½ tsp Sugar
1 tsp Turmeric Powder
1 Tbsp Oil
2 Dried Red Chili
1 Small piece Cinnamon stick
1 Clove
1 Cardamom
½ tsp Cumin Seeds
1 Onion (Chopped)
2 Tomatoes (Chopped)
1 Ginger (Chopped or Crushed)
1 Garlic (Chopped or Crushed)
1 Green Chili (Chopped)
½ tsp Garam masala Powder
½ tsp Dry Mango Powder (Amchur Powder)
2 Tbsp Grated Coconut
Cilantro (Coriander Leaves)

Preparation :
1. Wash the dry peas 2-3 times with water and then soak it for about 6 hours or overnight. Add ½ tsp salt and ½ tsp sugar in the water while soaking.
2. Drain the peas and boil them in a pressure cooker with 4 cups of water, salt and turmeric powder for 3 whistles on a high flame.
3. Heat ½ Tbsp oil in a small pan. Add cumin seeds, dried red chili, clove, cardamom, cinnamon stick. Saute for 3 minutes.
4. Add onion, ginger and garlic and saute till onions become light brown.
5. Add Tomatoes, green chili, Garam masala powder, amchur powder. Saute again for 4-5 minutes till tomatoes are cooked.
6. Now turn off the heat and let it cool.
7. Grind the masala Gravy to smooth puree.
8. Heat ½ Tbsp oil in a large pan. Add hing, boiled peas with water and grinded gravy. Mix well and let it boil for 7-8 minutes.
9. Turn off the heat. Your Ragda is ready. Garnish with coriander leaves.
10. Serve with Rice as a curry or serve with Ragda Pattice or as a Samosa Ragda chaat.

Notes :
1. You may add 2 cups of peeled and chopped potato pieces while boiling the peas. In this case add little more salt according to the potatoes.
2. Grinding the gravy masala is optional. You may directly add the peas and cook.

Capsicum Pakora | Shimla Mirch Ke Pakode | Capsicum Bhajiya | Bell Pepper Fritters

Capsicum Pakora | Shimla Mirch Ke Pakode | Capsicum Bhajiya | Bell Pepper Fritters

Capsicum Pakora | Shimla Mirch Ke Pakode | Capsicum Bhajiya | Bell Pepper Fritters

Ingredients :
2 medium Capsicum / Bell Pepper (Shimla Mirch)
½ Cup Besan (Gram flour)
¼ cup Rice Flour
¼ teaspoon Ajwain (Carom seeds)
½ teaspoon Red Chilli powder
Salt as per taste
Water as required
Cooking oil as required for deep frying

Preparation :
1. Now cut thin Slices of all the Capsicum (Bell Pepper) and remove the seeds and keep aside.
2. In a bowl, mix Besan, Rice Flour, Ajwain, Red Chilli Powder and salt. Add Water to it and make a smooth thick batter.(Assure there are no lumps)
3. Take Oil in pan to deep fry and heat the oil on medium flame.
4. Now dip the Slices of Capsicum into the Batter prepared and coat all around.
5. Deep fry the slices in Hot oil until both sides turn golden brown and look crispy.
6. Take the fried pakoras out on a Kitchen napkin to remove excess oil.
7. Repeat the above procedure for all the slices of Capsicum.
8. Serve hot fried Pakoras / Fritters with Green chutney or Tomato Sauce.