Rice Croquets

Rice Croquet

For rice mixture 

Left over cooked Rice   : 1 cup

Boiled corn: 2-3 tbsp

Chopped coriander   : 2 tbsp

Chopped green chilies: 1 tsp

Chopped onions: 2 tbsp

Salt to taste 

Roasted cumin powder: 1 tsp

Red chilly powder 1 tsp

Grated cheese: 2 tsp

Grated Paneer: 2 tbsp

Grated Paneer: 2 tbsp

Bread crumbs  : 2 tbsp

For batter

refined flour: 1 & 1/2 Cup

Salt to taste 

Crushed black pepper to taste 

Red chilly powder  : 1 tbsp

Refined flour to dust 

Bread crumbs to coat the croquet 

Oil for Deep frying 

METHOD

• In a bowl mash the boiled rice. 
• Chop boiled corn and add to the rice mixture. 
• Now add chopped coriander, chopped green chilies, chopped onions, salt, roasted cumin powder, red chilly powder, grated cheese, paneer, breadcrumbs and mix well.
• Prepare the ball from the mixture and keep it aside. 
• In a another bowl take refined flour, salt, crushed black pepper, red chilly powder, water and prepare a thick batter. 
• Take the rice balls and dust refined flour on it. 
• Put the prepared balls in the batter with one hand and with another hand coat balls with breadcrumbs. 
• Deep fry the prepared croquets in hot oil until golden brown and remove them on a tissue paper. 
• Your Rice croquets are ready to serve. 

Veg Calzone

                                                                               VEG CALZONE

I was planning to Prepare Calzone for a long time. But was not getting time to Prepare that. I have Bookmarked "Bell Pepper Calzones" from Divya Cook Book for making the calzone. But I was not very lazy to go out for grocery for purchasing the all kinds of pepper. So filling i have made as per my pantry availability.So I used Greeen Capsisum, boiled potato,Corn. and it really came out good. My hubby likes it and this made my day

Ingredients for outer Layer:

Instant Dry Yeast: 1&1/2 tbsp (I used Blue Bird)

Sugar:1 tbsp

Salt: a pinch

Oil: 1 tbsp

Warm Water: 3/4 Cup+3/4 Cup

Maida: 3 cups

For the filling

Oil - 2 tbsp

Boiled Sweet Corn: 1 cup

Boiled and mashed Potato: 1/2 cup

Onion - 1 big, finely chopped

Tomatoes - 2 medium, finely chopped

Bell peppers - 1 (finely chopped)

Red chilli powder - 1/2 tsp

Salt to taste

Tomato ketchup - 2 tbsp

Oregano: 1 tbsp

Red chilly Flakes: 1 tbsp

Pizza Mix: 1 tbsp

Black Pepper Powder: 1/2 tsp

Mozzarella cheese - 100 gms,grated

Method:

 ·         Mix together warm water,yeast,salt and sugar in a bowl.Let it rest for 2-3 minutes till frothy.

•  In a big mixing bowl add flour and mix in salt.Pour the yeast mixture and start kneading the dough.Add more lukewarm water as required till you get a smooth dough

·         Smear some oil on the bowl in which the dough was mixed and place the dough in it to rise.

·         This will take around one hour. after one hour punch the dough again and let it rest for another 30-45 minutes

For the Filling:

·         In a frying Pan heat oil. Once oil is done  add onions and fry it for a minutes

·         Mix in chopped Capsicum, boiled sweet corn and saute for a minute.

·         Mix in the chopped tomatoes & mashed potatoes.

·         Add red chilly powder,salt and tomato ketchup and saute for 2-3 minutes.

·         Mix in the oregano, Pizza Mix, Black pepper Powder  red chilly flakes.

·         Mix well  and switch off the flame.

·         Punch down the dough and divide into 6 equal portions.Flour the counter top and roll the dough into a round shape approximately 7-8' diameter.

·         Place the filling-about 2 tbsp and top with the grated cheese and fold over.

·         Seal the edges .Brush the top of the calzones with the oil

·         Preheat the Microwave in 200C

·       Transfer the calzone to a baking sheet and bake in Pre heated oven at 200C for 10-12 minutes or until golden brown.

·         Serve Immediately

 

Chickpea & Red Kidney Beans Salad with Thousand Dressing

Chickpea & Rajma Salad with Thousand Dressing

Ingredients:

For Salad Dressing: 

Curd: 1/4 cup

Sugar:1/2 tsp

Eggless Thousand Dressing: 1 tbsp

Mustard Powder: 1/2 tsp

Salt: as per taste
Olive Oil: 1 tsp

For Salad:

ChickPea: 1/2 cup (soaked overnight & Boiled)
Red Kidney Bean (RAJMA) : 1/4 cup (soaked overnight & boiled)

Potato: 1 (Big boiled, peeled & cubed)

Onion: 1 (Big, cubed)
Tomato: 1 (big, cubed)
Onion: 1 (Medium finely chopped)
Cucumber: 1/4 cup (finely chopped)

Method: 

• Mix together all the ingredients under salad dressing.
• In a wide bowl combine together the ingredients under Salad and mix well.
• Just before serving the salad combine the salad and dressing.
• Mix well and serve immediately

TRICOLOR BREAD PAKODA

                                           TRICOLOR BREAD PAKODA

Ingredients

White Bread: 6 Pieces
Gram Flour: 1/2 Cup
Tomato Ketchup: 1/2 cup
Coriander & Mint Chutney: 1/2 Cup
Red Chilly Powder: 1/2 tsp
Coriander Powder: 2 pinch
Roasted Cumin Powder:1/2 tsp
Oregano: 1/2 tsp
Salt: to taste
Water: 1 cup
Oil: for Deep Frying

Method:

• In a bowl of tomato Ketchup add oregano,a pinch of red chilly Powder and mix well and keep aside.
• Cut the Edges of Bread Slices.
• In a bowl take  Gram Flour,add Salt, Red Chilly Powder & mix well.
• Add water to make it smooth Paste without any Lumps.
• Take 3 Slices of White Bread, .
• Take one Slice of White Bread & Spread Tomato Ketchup on this slice in apporiate Quantity.
• Take second slice of bread & put them over the first slice. 
• Then take 3rd slice of Bread and spread mint & coriander Chutney on this slice in apporiate quantity & put over the second slice of Bread
• Heat Oil in a Kadai for deep frying.
• Once the oil is hot,Take all the 3 slices together & Dip the them into Gram flour batter and Deep fry until it becomes golden brown.
• Turn and cook on all sides.
• Once one, take the Bread Pakoda out & place them into absorbent Paper
• Once cool down cut the Bread Desired shape & Tricolor " Bread Pakoda is ready to serve"
• Serve these Bread Pakoda with tomato Ketchup and Tea.

SOOJI DHOKLA IN MICROWAVE

SOOJI DHOKLA IN MICROWAVE

DHOKLA is a snack which predominantly comes from the state of Gujarat in India. Traditionally it is prepared from Chickpeas or Besan which is soaked and fermented with yogurt overnight.

Ingredients:

For The Base

Coarse Sooji - 1 Cup (Not Roasted)
Plain Yogurt - 1/2 Cup

Water: 4 tbsp

Green Chillie Paste: 1 tsp
Lemon Juice - 1 tbsp
Turmeric Powder - 2 pinches
Eno Powder: 2 tbsp (Plain Eno Powder)

Salt: to taste

Sugar: a pinch

For Tempering

Oil: 2 tbsp

Mustard Seeds - 1/2 tsp

Seaseme Seeds: 1/2 tsp

Asafetida: a pinch

Red Chilly Powder: a pinch

Curry Leaves - few

Cilantro - Optional

Instructions:

• In a mixing bowl, combine the Sooji,Yogurt, Lemon Juice salt and green chilles paste to make a batter. The batter should be of medium consistency (like an idly batter).
• Add some water if needed  to get the batter to the right consistency.
• Keep aside the mixture for about 15-20 minutes.
• Now in take a medium size microwavable dish. Grease the inside of the dish with some refine oil.
• Add Eno to the rested batter,mix well and immediately transfer the Batter to the greased bowl.
• Microwave on high Power for 8 minutes( depends on the make of the microwave, so roughly between 5 -8 minutes). 
• Pierce a knife and see if it comes out clean without sticking to make sure it is cooked properly.
• Remove from the dish after it cools down a bit into a plate.
• Your Dhokla is ready
• Take 2 tbsp of water and mix a pinch of salt and 1 tsp of sugar to it. Mix till the sugar is dissolve in water and pour this mixture over dhokla
• • • Cut into desired shape
• Heat Oil in a small kadhai, add mustard seeds. when it starts crackling add seaseme seeds,Asafotedia, Curry leaves
• Immediately pour the tempering over the DHOKLA.
• Garnish with chopped Coriander Leaves and serve

POTATO ROLLS SWIRLS

POTATO ROLLS SWIRLS

I have learned this recipe during my school days. Every Saturday we used to one Extra Period of Hobby Class. Where we have to enrolled our-self in different activities like Music,Dance,cricket,Yoga,cooking and much more. I used to love cooking so i have taken Cooking Class. This Recipe was taught to us by our Hindi Teacher Sandhya Mam. So after so many days my hubby asked me to make something new. I don't know how this recipe came to my mind. and I have made it with little Variation. My Hubby loves the recipes.

Ingredients:

Refined Flour: 2 Cups

Refined Oil: 6 tbsp

Salt: to taste

Potato: 4 (Large,Boiled & Peeled and mashed)

Ginger Garlic Paste: 1 tsp

Onion: 1 (Medium,finely chopped)

Green Chillies: 2 (finely Chopped)

Fresh Coriander Leaves:2 tbsp

Turmeric Powder:1/4 tsp

Red Chilly Powder: 1/2 tsp

Roasted Cumin Powder: 1/4 tsp

Garam Masala Powder: 1/2 tsp

Chat Masala: 1/4 tsp

Cumin Seeds: 1 tsp
Lemon Juice: 2 tbsp

Salt: to taste

Instructions:

For Stuffing

1. Heat oil in a non stick pan  and add cumin seeds .
2. When it start crackling add ginger garlic paste and saute for a minute.
3. Now add finely chopped Onion and Green chilles and fry till the onion becomes lightly pink in color.
4. Add turmeric and mashed potatoes and mix well.
5. Saute the mixture for a minute on medium heat.
6. Now add all the dry  spices and saute for 3-4 minutes on low heat
7. Take out the mixture in a bowl ,Add chopped coriander leaves and lemon juice and mix it well and allow the mixture to cool.
8. Your stuffing is Ready.
9. In a separate plate mix bread crumbs and seaseme seeds and keep it aside.

For the Chapati:

1. Take a bowl add refined flour,salt and oil.mix well
2. Now add some water and make a medium stiff dough.cover and rest for 15 minutes
3. Knead the dough again and make ping pong size balls and roll them to make chapatis
4. Apply thin layer of potato mixture on the chapati.

1.  Roll tightly and make a cylinder 
2. Keep them aside for 10 minutes in a fridge. 

Note: You can skip Step 6

1. Now slice the cylinder shape it with a sharp knife.
2. Take a slice and gently  press between your palms to seal it.repeat this with all the slices.
3. Roll all the slices over bread crumbs and sesame seeds mixture and keep them aside.

1. Heat oil in  a pan and deep fry the spirals on medium heat till golden in color.
2. Drain on a tissue paper and serve hot with Tea and sauce or chutney of your Choice

PANEER PAKODA

PANEER PAKODA

Ingredients:

Paneer Pieces:1 Cup (Lengthwise sliced)

Gram Flour (Besan): 1/2 Cup

Turmeric Powder (Haldi):a pinch

Coriander Powder:1/4 tsp

Green Chilies: 1(Finely Chopped)

Sprite:5-6 tbsp

Red Chilly Powder:1/2 tsp

Roasted cumin Powder:1/2 tsp

Salt:to taste

Method:

• In a bowl take Besan.
• Add Haldi,Red Chilly Powder,Roasted Cumin Powder, coriander Powder, Salt and mix well.
• Make hole in the center of the bowl and add 5-6 tbsp os sprite one tbsp at a time.
• Make smooth thick batter and covered it with a cling film and keep is refrigerator for half an hour.
• Heat oil in a Kadai,dip each Paneer Pieces in the batter and drop gently to the oil.
• Fry on both sides until they turns golden brown and crisp.
• Serve Hot with Tomato Ketchup and a cup of Tea.

Note: The batter should be thick and smooth and not watery. In original recipes water is used to make batter but i have used sprite to make a difference. You can also used Water and keep the rest ingredients same.

TOMATO SOUP

TOMATO SOUP

Tomato soup is one of the most popular soups served in almost any restaurant across India. Tomato soup is a soup made with tomatoes  as the primary ingredient 

Ingredients:

Red Tomatoes: 4 (Large)
Carrot: 1 (Medium finely chopped)
BeetRoot: 1/2 (Finely chopped)
Garlic Cloves:2
Ginger:1"
Butter: 1tbsp
Salt:to taste
Black Pepper:to taste

How to Procedure:

• In a pressure Cooker add Tomatoes,Beetroot,ginger,Garlic liitle amount of water and pressure cook for 2-3 whistle.
• Once the pressure cools down grind  pressure cooked ingredients until smooth..
• In a pan melt butter in low flame and Now add the grinded tomato pulp and mix thoroughly.
• Add water if necessary and keep stirring in low flame.
• Add Salt and black pepper to taste
• Serve hot with Bread Coutons.

French Fry Chilly

Dear Friends,

Here I am posting a simple but yet delicious and easy Recipes" French Fry Chilly"

Ingredients:

French Fries: 2 Cups
Capsicum: 1 (thinly sliced)
Onion:1 (thunly sliced)
Green Chillies:2 (thinly sliced)
Ginger Garlic Crush:1 tsp
Crushed Black Pepper"1/2 tsp
Red Chilly Powder: a pinch
Honey: 1/2  tbsp
Soya Sauce: 2 tbsp
Tomato Sauce: 2 tbsp
Vinegar: 1 tbsp
Lemon Juice: 1 tbsp
Oregano: 1 tsp
Salt to taste.

Method:

• Deep fry the French Fries till golden brown. Take them out into a absorbent Paper or Kitchen Towel and keep it aside.
• Meanwhile heat pan add oil. Once oil is heated add green chilles and crushed ginger garlic paste and sorted them for few seconds.
• Add onions and fry till it attains golden brown color,
• Add Capsicum and cook tillthe capsicum is half cooked.
• Add crushed black pepper,Red chilly powder,Tomato Sauce,Soya Sauce,Vinegar honey and fry them for a minutes.
• Add french fries to this. mix well. Add Salt,Oregano and lemon juice and mix well and fry it for 2 minutes.
• Switch off the flame and serve hot as a snack.

Rajma Tikki Chat

RAJMA TIKKI CHAT

Ingredients:

For the Tikki or Cutlet:

Rajma (Kidney Beans):1 Cup

Potatoes: 2 (Boiled ,peeled and mashed)

Poppy seeds: 2 tbsp ( Dry roast them for 2 minutes & Keep aside)

Green Cardamons:2 nos

Black Cardamons:1 nos

Ginger-Garlic: Green chilies paste:1/2 tsp

Clove: 2 nos

Cumin seeds:1/2 tsp

Spinach Paste: 1 tbsp (blanched & grind into a blender)

Green Peas Paste: 1 tbsp (boiled and mashed)

Onion: 1 (small. finely chopped)

Sooji:1-2 tbsp

For assembling the Chat

Curd: 1 cup

Sugar: 1 tbsp

Onion: 1 (finely chopped)

Sweet Tamarind Chutney: 3-4 tbsp

Green Chutney: 4 tbsp

Method to Prepare Tikki

• Wash & soak Rajma in sufficient amount of water for 5-6 hours or overnight.

• Pressure cook Rajma in same water with salt for 20-25 minutes. Strain the Rajam from water . Keep the Rajma aside & allow it to cool down completely.

• Mash the Rajma well so that no lumps are there. Now add boiled & Mashed potatoes mixture in the Rajma and mix well.
 

• Dry roast all the spices and once they are cool down grind them along with Poppy seeds into a fine Powder.

• Add ginger garlic paste, spinach paste,green peas paste and the dry powder mixture in the Rajma and potatoes mixture and mix them well.

• Heat oil in a pan,add finely chopped onions & saute the onion in a medium flame till them turn translucent.

• Now add Rajma and Potatoes mixture and salt  & cook on a medium flame for about 4-5 minutes while stirring continuously.

• Allow the mixture to get completely cool.

• Add Sooji to the mixture and divide the Dough into equal Portion.

Note: You can also add cornstarch or Bread Crumbs instead of Sooji. I was not having either of them so I added Sooji to the mixture.

• Flatten the each ball from top and keep them aside.

• Heat a griddle or Tava & fry all these tikkis til they attain golden brown color. Take all the tikkis out in a plate and flatten them & shallow fry them again onto a Tava or Griddle to give Tikkis a crisp crust.

• Your kabab or tkkis is ready. You can serve yours tikkis as a kabab after this Step,

Method for Assembling Chat:

• Mix sugar in a curd and beat the curd till sugar fully dissolves.

• Arrange the tikkis onto a plate .

• Pour green & sweet chutney on the top of the Tikkis.

• Add finely chopped onions over it

• Add Curd on the top of the tikkis at last.

• Serve hot.

SAMOSA

SAMOSA

Ingredients:

• Potatoes: 4 (Boiled,Peeled and mashed)
• Green Peas: 1/4 cup
• Ground Nut Moongfaali: 1/4 cup (Fried in little oil)

For Tempering:

• Oil: 2 tbsp
• Cumin Seeds: 1/2 tsp
• Fennel Seeds: 1/2 tsp
• Amoochar (DryMango Powder): 1/2 tsp
• Turmeric Powder: 1/2 tsp
• Red Chilly Powder: 1/2 tsp
• Garam Masala powder 1/2 tsp
• Crushed black pepper: 1/2 tsp
• Onion: 1 (Medium finely chopped)
• Green Chillies: 2 (finelly chopped)
• Ginger: 1/2" piece
• Salt: to taste
• Coriander Leaves : 4-5 tbsp (finelly chopped)

Oil: for Deep Frying

For the Cover

• Maida: 2 Cups
• Ajwain: 1/2 tsp
• oil: 4-5 tsp
• Salt: to taste
• Water to Knead the Dough

Method:

1) Heat oil in a pan over medium heat. Add Cumin seeds,fennel seeds,greenchillies,onions and saute it for 10 seconds.
2) Now add ginger and saute for few seconds..
3) Add Green Peas, mix them proper and cook it covered for a minute.
4) Now add Turmeric Powder,Red Chilly Powader and mashed potato. Mix it well.
5) Add Salt,Garam Masala,dry mango Powder and crushed black pepper. Mix nicely.
6) Cover and cook over low heat for 2 to 3 minutes.

For Cover

•  Prepare the cover for the samosa by combining the maida, hot or oil and salt to taste.
• Add enough water and knead the dough.
• Set aside for about 20 minutes.
• Now again give knead to thr dough and divide into medium sized balls.
• Roll each balls into a thin circle and cut them into 2 equal parts with knife. Apply water in the straight edge.
• Now make a cone by joining along the straight edges by overmapping. Spoon the stuff till 3/4 of the cone
• Close the cone and seal it properly. Repeat the same procedure for the rest of samosa.
• Heat oil in kadai. Drop 3-4 Samosa at a time and cook in a medium flame to ensure even cooking, until golden brown. 
• Drain the samosa in a paper towels.
• Enjoy these hot hot samosas with either green chutney or tomato sauce!

Masala Papad

                                                                      MASALA PAPAD

Ingredients:

Punjabi Masala Papads – 2, ( Or any flavor of your choice)

Onions –1 (medium, finely chopped)

Tomato –1 (small and finely chopped)

Green Chili – 1 (finely chopped)

Lemon Juice – ½ tsp

Chat Masala – ½ tsp

Salt – to taste

Red Chili Powder – to taste

Method:  

 

• Roast the Papads on the low flame
• Now allow them stand for a couple of minutes and cool down to get crisp. 
• In a bowl mix – Onions, Tomatoes, Green Chili, Lemon Juice, Salt and Red Chili Powder Mix it well. Sprinkle this mixture on the Papads.
• Last sprinkle the Chat Masala and serve immediately.