Bread & Panerr Rolls

Bread Cheese rolls are one of the other form of potato roll where potato is replaced by Cheese the taste is great and the dish is served along with tomato ketchup or chutney, so lets make Bread paneer rolls.

Ingredients:

1. 1 cup gram dal, soaked overnight


2. 1/2 cup grated paneer


3. 2-3 green chilies, chopped


4. 1-2 tbsp coriander leaves, chopped


5. 3-4 bread slices, soaked in water


6. Salt to taste


7. Oil for frying
   

Method:

1. Blend finely the gram dal.


2. To this, add paneer, soaked bread slices, chopped green chilies and coriander leaves, salt and mix well.


3. Heat oil in a pan, make rolls out of the above mixture and deep fry.


4. Serve the rolls hot with tomato sauce.Serves: 5-6


5. Preparation time: 20 minutes.

Chatpata Aloo ( Spiced Potato)

Spiced Potatoes or Stuffed Potatoes are for those who Eat potato Sleep potato and Drink potato, i love this recipe and sure that you too will also enjoy like i did, specially in India mothers love to keep this recipe in lunch boxes of their son as this is one of the best lunch time snacks.


Ingredients

1. 600 GMS potatoes




2. Oil for deep frying
   

For filling:

1. Scooped out portion of potatoes




2. Salt and pepper according to taste




3. A pinch of chaat masala powder




4. 3 green chilies, chopped fine
   

Method

1. Peel the potatoes and soak them in cold water.




2. Scoop out the inner portion of the potatoes and parboil them till half cooked.




3. Drain out the water and keep them aside.
   

For filling:

1. Boil the scooped out portion of potatoes till done and drain out the water.




2. Mash the scooped portion and add salt, pepper, green chilies and chaat masala. Mix well.




3. Divide the mixture into equal portions. Stuff the parboiled scooped potatoes with this mixture.
   

How to proceed:

1. Heat oil and fry the parboiled, stuffed potatoes till golden brown.




2. Sprinkle chaat masala powder, salt and pepper powder over them.




3. Garnish with tomato slices and sprigs of mint leaves. Serve hot.

Namak Pare

This is another time pass recipes/ snacks which you can prepare and eat for 2-3 weeks, tastes good specially with milk tea or spiced indian tea.

Ingredients

1. 1 cup Maida


2. 1 cup Sooji


3. 1 tsp. Ajwain


4. 2 tbsp. Beaten curd


5. 2 tbsp. ghee (clarified butter) or Oil


6. Salt according to taste
   

Method

1. Mix the flour, rava, ajwain (oregano) and salt together.


2. Then add the beaten curds and enough of warm water and knead into a stiff dough.


3. Shape the dough into a ball and roll the ball into a thick circle. Cut them into squares.


4. Deep fry these squares and remove when light brown in color.


5. Drain thoroughly, cool and store in air-tight containers.

Bharva Tamatar ( Stuffed Tomato )

Stuffed Tomato is one of the finest recipes/ snacks that you will not only love to eat but also to keep them in front of guest, it looks so beautiful and tastes so well that you will surely enjoy, so let us gear up for Bharva Tamatar .

Ingredients

1. 500 gms. Large tomatoes


2. 150 gms. Potatoes, peeled & diced


3. 1 small Onion, finely chopped


4. 1 tbsp. Cumin seeds1/2 tsp. other spices according to taste


5. Salt & pepper according to taste


6. 1 tbsp. oil


7. A handful of Chopped coriander leaves
   

Method

1. Wash the tomatoes, pat them dry and cut in halves. With a sharp knife, core the cut halves and scoop out the pulp and preserve. Sprinkle the tomato shells with half a teaspoon salt and keep them upside down for 15 minutes.


2. Heat oil in a pan and add the cumin seeds and fry the chopped. Add potatoes, salt, pepper, cover and cook on low heat for 5 to 7 minutes till tender.


3. Add reserved tomato pulp and cook to dry consistency. Remove from heat and add chopped coriander.


4. Fill tomato shells with the potato mixture, place on wire mesh brushed with oil and bake in the tandoor for 6-7 minutes.

Palak Kabab ( Spinach Kabab )

Palak Kabab one of the nutritious recipe which a family should have and specially for those children who hate spinach this recipe is just for you.

Ingredients

1. 1 bunch Spinach


2. 1/2 cup channa dal


3. 1 Onion


4. 1 tbsp. Gram flour


5. 3 Garlic cloves


6. 4 Green Chilies


7. 1/2 tsp. Cumin seeds


8. 1 tsp. Ginger


9. Salt according to taste


10. Oil for frying
    

• Serve with
  Serve them hot with mint chutney.
  

Method

1. Wash and soak the chana (bengal gram dal) dal in enough water for three hours.


2. Clean and wash the palak (spinach) in plenty of salted water. Finely Chop the palak (spinach). Strain the chana (bengal gram dal) dal and grind it along with palak (spinach) in a mixer to a thick paste. Add all the remaining ingredients.


3. Shape the mixture into long rolls and steam them in a pressure cooker for five minutes or till done. When cool, Remove from the cooker.


4. Heat oil in a kadhai and deep fry the kababs in hot oil till done.

Matar Masala

Masala Peas or Spiced Onion Peas is one of the best time pass recipes which you can enjoy in the leisure time watching movies. fast to cook and good to eat, so lets get ready to make masala peas.

Ingredients:

1. Peas – 1 cup


2. Onion – 2


3. Tomato – 1


4. Cumin seeds (seeragam) – 1 tspn


5. Turmeric powder – pinch


6. Chilli powder – 1 tspn


7. Coriander powder (malli thool) – ½ spoon


8. Coconut – 3 spoons


9. Oil, Salt – As required
   

Recipe:

1. Cut Onion and Tomatoes into small pieces.


2. Heat Oil in a pan. Add Cumin, one Onion and fry till the raw smell of onion goes.


3. Once the raw smell of onion goes, add Tomatoes and fry till it becomes soft.


4. Then add Turmeric powder, Chili powder and Coriander powder and fry.


5. Finally add Grated coconut and fry for some time. Keep this mix aside.


6. Once it cools off, grind all these items in a blender and keep it aside.


7. Again heat Oil in a pan. Add the remaining Onions and fry till it becomes golden brown in color.


8. Then add the grounded mix and Salt. Fry this for sometime.


9. Finally add Green peas with water and cook for sometime.

Chidva

Poha or Chidva is another best recipe which you can eat whenever you like, there is no hard and fast rule on the timing but the recipe is one of the best time-pass one and can be taken along with tea watching movies.

Ingredients:

1. 1 cup sago


2. 1/2 cup unsalted peanuts without skins


3. 1/2 cup almonds/cashews


4. 1/4 cups raisins


5. 1 cup potato sticks (available at most supermarkets in the Snack section)


6. 5 green chillies chopped


7. 1 tsp lemon salt


8. 2 tsps sugar coarsely powdered


9. Vegetable/ canola/ sunflower cooking oil to deep fry
   

Preparation:

1. Heat the oil in a deep, heavy-bottomed pan on a medium flame.


2. Carefully add a little sago to this oil (it can splutter quite violently so be careful!) and fry till it is all puffed. Remove while still white. Drain on paper towels. Repeat till all sago is fried.


3. Fry the peanuts, almonds/cashews till golden. Fry the green chillies till crsip. Drain all on paper towels.


4. Mix all the ingredients together well. Allow to cool.


5. Store in an air-tight container for up to 2 weeks.


6. Chivda goes well with a hot cup of Masala Chai .

Veg Kabab

For those who hate non-veg food this recipe is best for them as they can enjoy the non-veg taste by eating vegetarian food, served along with parathas, these kababs are now becoming famous all over India as chowmen did in the year 2000 so lets go on with veg kabab.

Ingredients

1. chana-dal(soaked,boiled&crushed)=150gm


2. potatoes(boiled,peeled,&mashed)=1/2kg


3. bread-slices=3


4. grated cottage paneer=75gm


5. half-boiled peas=one small bowl.


6. carrots,cauliflower(cut into small pieces & half-boiled)=1 big bowl.


7. chopped onion=1 big size


8. green chillies,green coriander,red-chilli powder,dry coriander powder, garam-masala, chaat-masala=as required.


9. salt to taste .


10. oil required for frying.
    
    

Method

1. mix the potaoes and all the half-boiled vegetables & the crushed bread silces.


2. mix the chana-dal into it.


3. make a smooth mixture of it.


4. add the peas and paneer to the above mentioned mixture and mix it.


5. add the chopped onion to it.


6. now add maida to it.


7. add rest of the spices.


8. once again mix all the ingredients properly.


9. now take a small proportion of the whole mixture and give the desired shape to it.


10. deep fry it in the oil.


11. likewise, make kababs of rest of the mixture.

Ragada Patties

Ragada Patties one of the famous bambaiya/ mumbai recipe is brought by me however i don't know much but as i read it tastes yummy so lets prepare it.

Ingredients

Ragada

1. Chick peas 1 cup soaked overnight, cooked with salt and mashed a bit


2. Tomato 1 pureed


3. Turmeric Powder 1/2 tsp


4. Garam Masala powder 1tsp


5. Red chilly powder 3/4 tsp


6. Cumin powder 1/2 tsp


7. Coriander powder 1/2 tsp


8. Salt to taste


9. Oil few tsp for cooking
   

Patties

1. Potatoes cooked and mashed 4 medium sized


2. Garlic chopped finely 1 tsp


3. Green chilies chopped finely 1 tsp


4. Ajwain ¼ tsp


5. Salt to taste


6. Oil to brush up the patties before baking

Tamarind chutney

Extract juice of marble sized tamarind & raisins [4 to 5, soaked previously in water] in half cup of water & discard fibers left any. Add red chilly powder, cumin powder [¼ tsp each] to it & salt to taste. Microwave this for 20 to 30 seconds. I make this way instead of making in large quantities.

Method

Ragada

Add pureed tomatoes in a sauce pan and cook for a while. Add all the spice mixtures & salt to it. Now add the cooked chick peas, a cup of water & let the boil come. Mash the chick peas while stirring.

Patties
Mix all the ingredients together except oil. Make patties of any shape. I baked these patties for 30 minutes turning them in between at 375F. This is usually done by drizzling few drops of oil on a tawa / pan, placing these tikis on the tawa & frying on both sides. I thought of cutting down oil content.
Place these tikis on a serving plate. Add the Ragada on top of it. Drizzle few drops of tamarind chutney & curd. Garnish with chopped onions, coriander leaves and green chilies. I did not have sev to garnish. That definitely gives a good taste.

Paner Tikka ( Cheese Tikka)

Cheese lovers will surely make this recipe today in the evening, served with tandoori roti and chuteny this is a mouth watering recipe that you will surely love to prepare, so lets make

Ingredients:

1. 1 Large block of Paneer (Cheese)


2. 1 onion


3. 1 Capsicum


4. 1 Tomato


5. Few MushroomsFinely chopped


6. Coriander leaves

To Marinade:

1. 1/2 cup Curd (plain yogurt)


2. 1 tsp Garlic paste


3. 1 tsp Ginger Paste


4. 2 tsp Tandoori powder


5. 1 tsp cumin (jeera) powder


6. 2 tsp Chaat powder


7. Salt to taste


8. Red chili Powder to taste

How to make Indian paneer tikka recipe :

1. Cut Paneer into long 1/2" thick cubes.


2. Cut all vegetables into cubes.


3. Mix all ingredients for marinade and keep aside.


4. Add the left marinade to the vegetables.


5. Brush the marinade to the paneer and refrigerate it for 3 hours.


6. Heat oil in a kadhai and fry marinated paneer till fully done.


7. Also fry other vegetables.


8. In a plate arrange fried vegetables and then paneer.


9. Garnish with coriander and lemon slices


10. Serve tandoori paneer tikka hot with hari chutney.

French Fries

As you like it to say french fries or fried potato finger chips the taste remains the same, just too much so now let us prepare.

Ingredients:

1. 6 large baking potatoes, cut into strips


2. Oil for deep frying Salt
   

How to make french fries:

1. Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width


2. Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.


3. Heat oil in deep fryer to about 375°.


4. Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.


5. Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.

Matar Chat

when you are hungry and want to eat some light food specially in your office time, you just thought of the right recipe so gear up to prepare Matar chat.One unique thing about matar chat is that people in India eat this with bread/ bun or chapati when they are hungry and with nothing when they eat for fun.

Ingredients:

1. 2 cups pre-soaked sukhe matar (dried whole peas)


2. 1/2 tsp baking soda


3. A pinch of asafoetida


4. Tamarind chutney


5. Green chutney


6. 2 potatoes (boiled, peeled and chopped)


7. 1large onion (finely chopped), optional


8. 1 tomato (chopped)


9. 1 small cucumber (peeled and chopped)


10. Lemon juice

Chaat Spices :

1. Salt to taste


2. Pounded or ground red chilies


3. Garam masala powder


4. Black salt (kala namak)


5. Ground roasted cumin (jeera)
   

How to make Indian matar chaat :

1. Place dried peas in a saucepan and add sufficient water to cover them.


2. Stir in the soda and asafoetida powder and cook over a moderate heat for about 15 minutes until the peas are tender. You can also pressure cook them. Drain.


3. Serve individually taking 2 scoops of cooked peas and cover with little chopped onions, cucumber. tomatoes and potatoes. Sprinkle with spices to individual taste.


4. Pour a little tamarind & green chutney and lemon juice on the top.


5. Toss well and serve matar ki chaat.

Bhel Puri

Puffed Rice and sev with boiled potatoes,you will surely be bowled out by this recipe very much common amongst street vendors in India, many vendors are specially known by the name of this recipe, so lets put on the gears to prepare this recipe.

Ingredients :

1. Puffed rice 4 cups


2. Sev 2 cups


3. Onion 1 no finely chopped


4. Tomato 2 nos finely chopped


5. Mango 1/2 cup finely chopped.


6. Turmeric 1 tsp


7. Carrot grated 1/4 Cup.


8. Cucumber 1/2 Cup finely chopped.


9. Potatoes 2 nos boiled,peeled & cubed


10. salt,chilli powder according to taste


11. Green chutney


12. sweet chutney

Methods :

A --- For Green chutney:

1. Cilantro 1/2 bunch


2. green chillies 6 nos


3. potato wafers 1 tsp


4. salt & lemon juice.

Blend all the above to a fine paste & reserve.

B --- Sweet/sour chutney:

1. Tamarind extract 1 cup


2. Pitted Dates 1/2 cup


3. Brown sugar 1 Tbsp.


4. Cumin Powder 2 tsp.


5. Chilli Powder 2 Tsp.


6. Salt According to taste

Boil the above till they reduce by half & cool.Grind it to smooth consistency.

For Bhel poori:

1. mix all the ingredients & serve in an individual plates immediately.In case of entertaining keep everything separately in individual bowls & let the guests mix them by themselves.

Bread Rolls

Yummy it tastes, can you imagine crisp fried bread rolls with tomato and chilli ketchup, my mouth has started watering ooooooooooooooo , so lets get ready for some bread rolls.

Ingredients

1. 1 cup mashed Potatoes


2. ¼ cup chopped Onion


3. 6 Big Bread slices


4. Salt to taste


5. 1 tsp Kasoori Methi


6. ¼ tsp Garam Masala


7. ¼ tsp Mango powder


8. 1 Green Chilli, chopped


9. ¼ tsp Turmeric powder


10. ¼ tsp Red Chilli powder


11. Vegetable oil as required
    

Directions

1. Mix mashed potatoes, chopped onion, green chilli, red chilli powder, turmeric powder, garam masala, mango powder, fenugreek leaves and salt. Knead to make a smooth dough.


2. Divide this mixture into 6 equal parts.


3. Soak bread slice in water and then squeeze out the water by pressing the bread slice (flat) between the palms.


4. Take one part of the potato mixture and put it in the centre of the bread slice and seal all its edges.


5. Gently roll it between your palms to give it an elongated shape.


6. Ensure that the potato mixture is completely covered with the bread slice.


7. Similarly make all the six bread rolls.


8. Heat oil in a deep frying pan on high. Reduce the heat.


9. Deep fry the bread rolls until golden brown. Serve hot with chutney or chilli sauce.

Bread Pakora

Bread pakora is one of the common snacks of Indian streets and one can easily find it on the tea shops and thelas, the snacks is prepared specially in the evening time but in some regions the day begins with bread pakora.

Ingredients:

1. Bread slices 6


2. Gram flour 1 cup


3. Mashed potatoes 1 cup


4. Chopped mint leaves 1/4 cup


5. Black salt powder 1/4 tsp.


6. Mango powder 1/4 tsp.


7. Red chilli powder 1/2 tsp.


8. Black pepper powder 1/4 tsp.


9. Cumin powder (Roasted) 1/4 tsp.


10. Salt to taste


11. Vegetable oil as required

Method:

• Cut each bread slice into two (triangular pieces).


• Mix gram flour, red chilli powder and salt. Add water and beat with your hands to make smooth batter. It should not be very thick.


• Mix mashed potatoes, chopped mint leaves, black salt powder, cumin powder, mango powder and black pepper powder.


• Divide the potato mixture into 6 parts.


• Stuff potato mixture between the two parts of each bread slice. Similarly stuff all the six slices.


• Deep fry double Decker bread pakoras in heated oil until golden brown.


• Serve hot with chutney, pickle or sauce.

Aloo Chat

Boiled Potato's are very much used in this recipe which is bygod mouth watering this snack is specially loved by children of tender age, so lets dress up for this recipe.

Ingredients

1. 6 boiled potatoes
2. 1 lemon (juice)
3. 1 1/2 tsp coriander powder
4. 2 tsp red chilli powder
5. 3/4 tsp amchoor powder
6. 1 tsp garam masala powder
7. 1 tsp chaat masala
8. coriander leaves for garnishing
9. 2 tsp oil
10. salt to taste
    

Method

1. Chop the boiled potatoes into medium sized pieces.
2. Heat a tava . Pour oil on it. Put in the potato.
3. When the potato is coated with oil then add coriander powder, red chilli powder, salt and amchoor powder.
4. When the potato pieces are coated with the spices and are a little burnt on the sides then add garam masala and chaat masala.
5. Keep stirring till the potato pieces are totally coated with the spices.
6. Sprinkle the lemon juice and remove from fire.
7. serve hot garnished with lots of coriander leaves.
8. Should be served piping hot for the best taste.
9. Should be a bit burnt.
10. The amount of chilli and spices can be adjusted according to taste.
    

Pakora

Aloo Pakora ( Potato pakora ), Mirchi Pakora ( Chilli Pakora ), Piyaz Pakora ( Onion Pakora ), Paneer Pakora ( Cheese Pakora ) are the most common types of pakora you will surely find in all parts of Indian sub-continent, however the list of pakora can much longer but the basic format used is the same, only the vegetables gets changed, however its upon the taste that every person loves different pakora, so choose your own pakora and enjoy.

1- Aloo Pakora (Potato Pakora)

Ingredients:-

1. 4 large potatoes



2. 1/3liters corn oil (for frying)



3. 1 cup besan (chickpea flour)



4. 1/2 cup water



5. 1 teaspoon red chili powder



6. 2 teaspoons cumin powder



7. 4 cloves of crushed garlic



8. 3 inches of crushed ginger



9. salt



10. 2 tablespoons chopped coriander (optional)

Directions :-

1. Add water to the Besan.




2. Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.




3. Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander and stir the batter.




4. The potatoes should be sliced very thinly.




5. No thicker than 1/4 of an inch.




6. At this point test one slice of potato in the batter.




7. There should just be a thin coat of batter.




8. Heat the oil in a pan.




9. Use a larger frying pan so that you have more surface area.




10. The oil doesn't need to be too deep since the potato slices are very thin.




11. Dip the potato slices in the batter and fry them till they are golden brown.




12. Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil

2- Mirchi Pakora

Ingrediends:-

1. 6 large green chillies ( Banana chilli )



2. 3 tsps Chaat Masala



3. 4 tsps tamarind juice (made with a golf ball-sized lump of tamarind)



4. 2 tsps red chilli powder



5. 1 medium onion chopped very fine



6. 3 small green chillies chopped very fine (use only if you are making pakodas with banana chillies)



7. 1 cup bengal gram flour (besan)



8. 1 tsp turmeric powder



9. 1 tsp cumin seeds



10. Salt to taste



11. Vegetable/ canola/ sunflower cooking oil for deep frying
    

Prepration:-

1. To make tamarind juice, put the ball of tamarind in a bopwl and cover with very hot water.





2. Set aside for 10 minutes.





3. When the tamarind has softened, use your fingers to mash it and squeeze out the pulp.





4. Do this till all pulp has been removed.





5. Now strain the pulp through a sieve and keep juice aside for later.





6. Put the gram flour in a large mixing bowl with the turmeric powder, 1 tsp red chilli powder, cumin seeds, salt to taste.





7. Add warm water - a little at a time - and use a whisk to blend all together.





8. The resulting batter should be like thick pancake batter. Keep aside.





9. In another bowl, mix the onion, green chillies, 1 tsp red chilli powder, Chaat masala and tamarind juice. Mix well to blend all ingredients. Keep aside.





10. Wash and pat dry all the Pakoda chillies. If you are using the hot pickling green chillies, you can reduce some of the heat by removing the seeds.





11. Wear gloves while doing this to avoid your fingers burning.





12. Make one slit along the length of the chillies (from just under the stem to just above the end of the chilli) making sure you do not slit all the way till the bottom or cut through the other side of the chilli.





13. Now stuff/ fill the slit you made in the chilli with the onion-spice-tamarind juice mix. Repeat for all the chillies.





14. Heat the oil for deep frying (on a medium flame) till it is almost smoking.





15. When the oil is ready for frying, dip one chilli in the gram flour batter to coat well on all sides.





16. Put it into the oil and fry till golden all over turning ocassionally.





17. Remove and drain on paper towels.





18. Fry remaining chillies in the same way.





19. Serve piping hot with Mint-Coriander Chutney and a hot cup of Masala Chai (spiced tea)!

3- Pyaz Pakora (Onion Pakora)

Ingredients:-

1. 2 teaspoon ghee
2. 1 pinch baking soda
3. 1 cup bengal gram flour (besan, chickpea; flour)
4. 1/2 cup rice flour
5. 2 tablespoon ghee
6. 3 onions; finely chopped
7. 1 potato (optional);finely chopped
8. 1 a piece of ginger - 1 inch,; peeled and minced
9. 4 green chilies; finely chopped
10. 1 teaspoon chili powder
11. 1 bunch cilantro (coriander);finely chopped
12. 1 salt; to taste
13. 1 water; as required
14. 1/3 liters oil; for deep-frying

Directions:-

1. How to Cook Onion Pakora (Vengaya Pakora)


2. Place 2 tsp. ghee and baking soda in a mixing bowl.


3. Rub together until frothy.


4. Add the remaining ingredients and combine well, using sufficient water to make a thick batter.


5. Heat oil in a heavy frying pan.


6. Drop spoonfuls of batter into the oil.


7. Deep Fry the pakoras until golden in color.


8. When cooked, drain the excess oil on a sheet of brown paper or paper towels.


9. Serve hot with chutney.
   
   

3- Paneer Pakora

Ingredients:-

1. 250 gms Paneer


2. 1 cup Chickpea Flour (Besan)


3. 2 tsp Oil


4. 1 1/2 tsp Salt


5. 1/2 tsp Red chili powder


6. 1-2 Chopped Green Chillies (Jalapeno)


7. 1/2 cup

How To Make Paneer Pakora:-

1. Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).





2. Let batter rest 1/2 hour in a warm place


3. Cut the paneer into thick cubes.


4. Sprinkle little salt, chili powder on the cubes


5. Deep fry in Heated oil


6. Bring out the pakoras when they turn slightly golden brown on a towel or soaking paper and serve immediately.


7. Serve the paneer pakora with coriander or mint chutney