Arvi Ki Kachori

Arvi  Ki  Kachori

Ingredients

2 tbsp oil
10 - 12 chopped boiled taro root
1 tsp carom seeds
2 tsp finely chopped garlic
1 tsp finely chopped ginger
½ tsp finely chopped green chilli
1 tsp finely chopped coriander
Salt to taste
½ tsp dry mango powder
2 tsp finely chopped raw mango
2 tsp finely chopped dates
2 tsp finely chopped dried apricots
Oil to fry
Ready dough as required

For garnish

Chopped fresh apricots as required
Tamarind chutney as required
Coriander leaves as required

Method

To prepare the stuffing;

In a pan add oil and chopped boiled taro root and shallow fry till it turns dark brown.
Add carom seeds, finely chopped garlic, finely chopped ginger, finely chopped green chilli, finely chopped coriander, salt, dry mango powder, finely chopped raw mango, finely chopped dates and finely chopped dried apricots and mix.
Remove in a bowl and mash. Let it rest for 10 – 12 mins.
Take a small portion of the ready dough and make a roti. Fill the roti with the stuffing and roll it to make a shape of a kachori. Make some more like this. Fry them in hot oil and then remove on a tissue paper.
Place the fried kachoris on a plate and garnish with chopped fresh apricots, tamarind chutney and coriander leaves.

Soya Pattice

Soya Pattice

 
Ingredients

Soya granules 2 cups
Oil 1 tablespoon
Cumin seeds 1 teaspoon
Turmeric paste 1/4 teaspoon
Coriander powder 1 tablespoon
Green chilli paste 2 tablespoons
Dried mango powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves, finely chopped 2-3 tablespoons
Potatoes, boiled and peeled 4 medium
Cornflour/ corn starch 2 tablespoon

Method

Soak soya granules for 15 minutes in sufficient water. Drain and squeeze out excess water with your hands.
Heat 1 tbsp oil in a non-stick pan, add cumin seeds, turmeric powder and coriander powder and mix.
Add coriander leaves and mix. Transfer the mixture onto a plate and set aside to cool.
Heat sufficient oil in another non stick pan. Mash potatoes and put into a bowl, add salt and 2tbsps cornflour and mix.
Shape each ball into a katori, stuff with soya mixture, gather the edges and seal.
Dust the patties in cornflour and shallow fry in hot oil, turning sides, till golden brown on both sides.
Drain on absorbent paper and serve hot.

Tunde Kabab or Galawat Kabab

Tunde Kabab or Galawat Kabab

Ingredients

500 gms minced Mutton
2 Eggs
10 gms. Bread crumbs
1meduim sized chopped Onion
10 pods Garlic (Lasan )
1 " long piece Cinnamon (Dalchini)
1 " long piece Ginger (Adrak)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
5 Pepper corns (Kalimirchi)
3 Red Chillies
5 Green Chilly (Hari Mirch) chopped
100 gms. Bengal Gram (Chana) soaked overnight
3 spoons Clarified Butter

Method

1. Boil minced meat in 3 cups of water and a teaspoonful of salt till
water is absorbed and meat is tender.
2. Grind meat into a fine paste.
3. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns,
red chillies, Bread crumbs and soaked gram dal and grind into a fine paste.
4. Mix both the pastes well.
5. Now mix well beaten eggs and prepare a uniform dough.
6. Add finely chopped green chillies and onion to dough and mix well.
7. Shape the dough into small round flattened balls or kababs.
8. Heat ghee and deep fry kababs till golden brown and serve hot with
sauce or chutney.

Rajma Galouti Kababs

Rajma Galouti Kababs

Ingredients

Red kidney beans (rajma), Soaked, drained and boiled in plenty of water,
300 grams
Oil 2 tablespoons
Ginger, finely chopped 1 tablespoon
Garlic, finely chopped 6-8 cloves
Cashewnuts, broken 2 tablespoons
Chironji 1 tablespoon
Green chillies, finely chopped 2
Caraway seeds (shahi jeera) 1 teaspoon
Roasted chana dal powder 2 tablespoons
Khoya/mawa, grated 2 tablespoons
Deep fried onions 1/2 cup
Salt to taste
Fresh mint leaves 20-25
White pepper powder 1/2 teaspoon
Green cardamom powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Juice of 1 lemon

Method

Heat 2 tbsps oil in a non stick kadai. Add ginger, garlic, cashewnuts, chironji, green chillies, caraway seeds and sauté till fragrant.
Add roasted chana dal powder and khoya and sauté for 2 minutes.
Add deep-fried onions, rajma, salt, fresh mint leaves, white pepper powder, green cardamom powder, garam masala powder and lemon juice and mix well.
Transfer this into a mixer jar, cool slightly and grind into a fine paste.
Transfer it into a bowl and mix well.Divide the mixture into equal portions and shape them into tikkis.
Place the tikkis in a griller, drizzle some oil. Cook, turning sides, till the tikkis are golden and crisp.
Transfer into a serving plate and serve hot.

Healthy Burger

Healthy Burger

Ingredients

Burger buns 4
Whole red lentils (sabut masoor),boiled in salty water, 1 cup
Oil 1 tablespoon
Onion ,chopped 1 medium
Green capsicum,chopped 1 medium
Garlic,chopped 1 tablespoon
Carrot,grated + for serving 1 medium
Salt to taste
Potato,boiled, peeled and mashed 1 medium
Cooked rice 1/4 cup
Bread crumbs 1 1/2 tablespoons
Mint chutney 2 tablespoons
Yogurt 1/2 cup
Tomato 1 large
Lettuce leaves 5-6


Method
Heat oil in a non-stick pan, add onion, capsicum, garlic, carrot and salt. Mix well and sauté for 2-3 minutes.
Mix masoor, potato and rice in a bowl. Add salt to masoor-rice mixture and mix well. Add cooked vegetable mixture and mix again. Add breadcrumbs and mix. Adjust salt and mix.
Divide the mixture into equal portions and shape them into patties.Halve the burger buns and toast them till well browned.Heat oil in a non-stick pan and shallow fry patties, a few at a time, till evenly done from both the sides. Drain on absorbent paper.
Mix mint chutney and yogurt in a bowl. Cut tomato into round slices.Apply yogurt-mint mixture on half of the base part of a bun and also on half of top part of it. Place 2 lettuce leaves on the base half topped with 2-3 tomato slices.
Place a patty on it, top with a little grated carrot and a spoonful of yogurt-mint mixture. Cover with the top part of the bun ensuring that the chutneyed portions on both the halves are on opposite side. Make the other burgers similarly and serve immediately.

Lemon Garlic Chicken Kebabs

Lemon Garlic Chicken Kebabs


Ingredients:
200 gm boneless chicken breast
8-10 cloves garlic minced
3 tsp lemon juice
2 tbsp butter
1 tsp red chilli flakes
4-5 black peppercorns
4 tbsp white wine
Salt to taste
Black pepper powder to taste

For the Serving:
2 cups steamed basmati rice
Few lemon wedges
Few onion rings
Few basil leaves

Method
1. Clean the chicken breast throughly in normal running water and chop into cubes.
2. Apply salt, pepper powder, lemon juice and 1tbsp of butter on the pieces of chicken.
3. Cover and keep aside for 20-25 minutes.
4. Melt the remaining butter in a pan and add minced garlic.
5. Saute until garlic gets cooked, it will take few seconds.
6. Add chicken and red chilli flakes.
7. Cook on medium high flame until chicken slightly browned.
8. Add white wine and black peppercorns.
9. Fry for 7-8 minutes until chicken gets cooked.
10. Drizzle only few drops of water over all on the chicken.
11. Allow the chicken to cook in its own juice and do not add more water.
12. On the other side, prepare a baking sheet by applying little bit of butter.
13. Place the chicken on a prepared baking sheet/tray and keep in the oven.
14. Bake the cooked chicken at 350 F degrees for 5-6 minutes.
15. Serve the delicious Lemon Garlic Chicken on the bed of steamed rice.
16. Pour the sauce of chicken over all and garnish with few basil leaves.
17. Serve with lemon wedges and onion rings.

Soya Shammi Kebabs

Soya Shammi Kebabs


Ingredients

1 Ghee 1 tbsp
2 Oil 2 tbsp,
3 Ginger 1 tbsp
4 Garlic 1 tbsp
5 Green chilli 1 nos
6 Red chilli powder 1 tsp
7 Garam masala 1 tsp
8 Roasted Split bengal gram flour ½ cup
9 Corn flour ½ tsp
10 Soya granules 1 ½ cup
11 Salt To taste
12 Mint leaves for garnishing
13 Curd for garnishing

Method

Heat oil in a pan and add finely chopped ginger and garlic in it and sauté it.
After this add finely chopped green chillies, red chilli powder and garam masala it and mix well.
Now add powdered and roasted Bengal gram and corn flour in it and roast it.
Now add soya granules, salt and little bit of water and let it cook for some time.
After this add finely chopped mint leaves in it and take it out in a plate and
 mash the mixture with your hands.Heat ghee in another pan.
Make small kebabs of soya mixture and shallow fry from both sides and take it
out in a serving plate and eat it with mint chutney.

Singhade Ki Shammi Kebabs

Singhade Ki Shammi Kebabs


INGREDIENTS

1 tbsp oil
½ tsp cumin seeds
1 tbsp chopped onion
1 tsp garam masala
½ tsp red chilli powder
½ tsp cumin powder
½ cup soaked and boiled bengal gram
½ cup canned and sliced water chestnut
1tbsp chopped coriander
1 tbsp to roast oil

For filling
1 cup hung curd
2 tsp chopped green chilli
Salt to taste

For salad
1 green apple
Salt to taste
1 tsp oil
1 pinch sesame seeds
1 pinch fennel flower

For garnish
Tomato and plum chutney as required
Fennel flower as required

METHOD
Heat oil in a pan and add cumin seeds, chopped onions, garam masala, red chilli powder, cumin powder,
coriander powder, soaked and boiled Bengal gram, sliced canned water chestnut and mix it well.
Put the mixture in the blender and blend it.
Keep the mixture in the fridge to cool.
To make the filling put hung curd, chopped green chilli and add salt and mix.
In the kebab mixture add the stuffing and prepare the kebab.
In a pan heat oil and roast the kebab.
in a plate keep the kebabs and serve it with tomato and plum chutney
For the salad cut fine juliennes of the green apple and add salt, sesame seeds and flower seeds.
Serve the salad with the kebabs and drizzle it with fennel flower seeds.

Nutritious Kabab

Nutritious Kabab

Ingredients
1 cup soaked kabuli chana (white chick peas)
1 cup sprouted moong (whole green gram)
1 potato , boiled and mashed
1 1/2 tsp grated raw mango
salt to taste
2 onions , finely chopped
2 green chillies , chopped
2 tsp chopped coriander (dhania)
1 tsp garam masala
oil for frying

Method 1. Blend the kabuli chana and sprouted moong separately in a mixer to a coarse paste with very little water.
2. Combine both the pastes, potato, raw mango and salt and mix well. Keep aside.
3. Heat 1 tsp oil in a pan, add the mixture and saute till it leaves the sides of the pan.
    Remove from the flame and keep aside.
4. When a little cold, add the onions, green chillies, coriander and garam masala, mix well
     and roll into 10 balls.
5. Flatten the kebabs between palms.
6. Heat the oil in a pan and shallow fry the kebabs till golden brown from both the sides.
7. Serve hot with green chutney

Khasta Kachori

Khasta Kachori

Ingredients for crust:
1 cup All Purpose flour (plain flour or maida)
1/4 teaspoon salt
2 tablespoons oil
1/4 cup chilled water more or less as needed
Ingredients for filling:
1/4 cup yellow moong dal (available Indian grocery stores)
1 teaspoon fennel seeds coarsely grinded (saunf)
1 teaspoon coriander seeds coarsely grinded (dhania)
1 teaspoon red chilly flakes
1/4 teaspoon ginger powder
1/2 teaspoon mango powder (amchoor)
Pinch of asafetida (hing)
1/2 teaspoon salt (adjust to your taste)
1 tablespoon oil
2 tablespoons water
Oil to deep fry

Method:
To make crust:
1. Mix the flour, salt and oil.
2. Add the chilled water slowly, mixing with your fingers as you pour.
3. Do not knead the dough. The dough should be soft.
4. Cover the dough and let it sit for at least fifteen minutes.

To make filling:
1. Grind the moong dal dry, almost to a powder.
2. Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about
     two to three minutes or until dal changes color slightly. Stir continuously.
3. Turn off the heat. Add all the spices mix well. Let the mixture cool off.
4. Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with damp cloth.

To make the Kachoris:
1. Take the dough and knead it for a minutes. Divide the dough in twelve equal
parts.
2. Take one part of the dough and with your fingers flatten the edges and make
into 3-inch circle. Leaving center little thicker then edges.
3. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the
edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
4. Let the filled ball sit for three to four minutes before rolling.
5. Set the kachoris on a surface with the seams facing up. Using the base of your
palm, slowly flatten them into about three inches in diameter.
6. Heat the oil in frying pan over medium heat frying pan should have about one inch
of oil. To check if oil is ready put a little piece of dough in the oil. Dough should
sizzle, and come up very slow.
7. Fry them on medium-low heat. After they start to puff, slowly turn them over.
Fry until golden-brown on both sides. If the kachoris are fried on high heat,
they will get soft and will not be crispy.
8. Kachories can be stored for at least a week in an airtight container

Tips:
Don’t roll the kachoris with a rolling pin. Rolling pins can create small holes in the
dough
that let the oil seep into the kachoris, and they can also cause the kachoris
to come out with one side thicker than the other.

Mint Flavoured Chicken Tikka

Mint Flavoured Chicken Tikka

Ingredients:

500 gm boneless chicken

1/4 cup Yogurt

3 tbsp Ginger paste

3 tbsp Garlic paste

1 tbsp Red Chilly powder

2 tbsp Lemon juice

1 tbsp Garam Masala

1 bunch Coriander leaves

1 bunch Mint leaves

5-6 Spinach leaves

2 tbsp Cooking Oil

Salt to taste
Lemon wedge for garnish

Method:

1.Dice the chicken in small chunks and marinate in lemon juice, salt and chilly powder

    for half an hour.

2.Grind the coriander, mint and spinach leaves with yogurt to a fine paste.

3.Add the garam masala, ginger and garlic paste to the above mixture.

4.Add 1 tablespoons of oil and mix well the mixture.

5.Mix the paste with the chicken chunks and leave in the refrigerator for overnight.

6.Grill the chicken pieces on skewers for 10-15 minutes until the chicken is cooked well.

7.Serve hot with mint chutney , onion rings and lemon wedge.

Achari Pinepaple Tikka

Achari   Pinepaple  Tikka

 Ingredients

Fresh pineapple 1 medium

Coriander seeds 1 tablespoon

Mustard seeds 1 teaspoon

Fennel seeds (saunf) 1 teaspoon

Cumin seeds 1 teaspoon

Fenugreek seeds (methi dana) 1/2 teaspoon

Red chilli powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Black salt (kala namak) 1/2 teaspoon

Garam masala powder 1 teaspoon

Onion seeds (kalonji) 1 teaspoon

Chaat masala 1 teaspoon

Ginger-garlic paste 1 tablespoon

Mustard oil 4 tablespoons

Oil 1 tablespoon

Onion cut into 1 inch squares and

layers separated

1 medium Green capsicum,cut into 1 inch pieces

1 medium Mint,for garnish a few sprigs

Method

Peel pineapple and remove the stem. Cut into 1 inch pieces and transfer into a bowl.

Dry roast coriander seeds, mustard seeds, fennel seeds, cumin seeds, fenugreek seeds  on a non stick pan. Cool and grind into a coarse powder.

Sprinkle this powder on the pineapple.

Add red chilli powder, turmeric powder, black salt, garam masala powder, onion seeds,

 chaat masala, ginger-garlic paste, mustard oil and salt and mix well. Set aside for 5 minutes.

Heat oil in a non stick pan. Thread onion, capsicum and pineapple alternately on satay sticks and place the sticks in the pan. Cook turning sides till evenly golden all around.

Transfer onto a serving plate, garnish with a mint sprig and serve hot.

Hare Matar Ki Kachori

Hare   Matar   Ki   Kachori

Ingredients

For The Covering
1 1/2 cups plain flour (maida)
salt to taste
5 tbsp ghee

For The Stuffing
1 cup boiled green peas
2 green chillies , finely chopped
2 tbsp chopped coriander
1 tbsp chana dal (split bengal gram)
1 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
a pinch asafoetida (hing)
1 tsp garam masala powder
1/2 tsp chaat masala
salt to taste
oil for deep frying

Method

For the covering
1. Sieve maida in a bowl, add the salt and ghee
and mix well and knead into a smooth dough
using sufficient water.
2. Cover with a moist cloth and keep aside for 30
minutes.

For the stuffing
1. Roast chana dal lightly and blend in a mixer
into smooth powder.
2. Heat the oil in a pan and add the cumin seeds,
coriander seeds, fennel seeds.
3. When the seeds crackle, and the green chillies
and sauté for half a minute.
4. Add the crushed green peas and asafoetida
and mix well.
5. Add the chana dal powder, garam masala,
chaat masala and salt and mix well and saute
for 3 minutes.
6. Remove from the flame and keep aside to cool.
7. Add the coriander, mix well and divide the
mixture into 12 to 16 equal portions and keep
aside.

Method
1. Divide the dough into 12 to 16 equal portions
and roll them into small circle of 4" diameter.
2. Place a portion of the stuffing at the center,
cover, seal edges and flatten and roll out
lightly using a rolling pin. Repeat with the
remaining dough and stuffing to make more
kachoris.
3. Heat the oil in a kadai and deep fry kachoris
on medium heat till brown and crisp.
4. Drain on an absorbent paper and serve hot with
a chutney of your choice.

Peas And Walnut Seekh Kabab

Peas And Walnut Seekh Kabab

Ingredients
3/4 cup blanched and crushed green peas
3/4 cup grated boiled potato
1/2 cup fried sliced onions
5 green chillies , finely chopped
1 tsp grated ginger (adrak)
1 1/2 tsp cardamom (elaichi) powder
1 tbsp butter
1/2 cup mint leaves (phudina)
salt to taste
3 tbsp roasted chana dal (daria)
1/2 cup finely chopped walnuts (akhrot)
oil for cooking

Method
1. Soak the wooden seekhs in water for half an
hour. Keep aside.
2. Combine the peas and mint leaves and grind to
a coarse paste.
3. Transfer the mixture in a bowl and add all
other ingredients except the oil and make a
dough of soft consistency.
4. Be careful it should not be too soft else it
would not stay on the seekh. If required add
more of chana dal powder.
5. Take a small portion of the mix and spread it
on the seekh. Roll the seekh on chopped walnuts
and then gently press them.
6. Heat a griddle or grill pan and roast the seekh
with few drops of oil.
7. Roll the seekh and roast from all the sides.
8. Serve hot with a coriander-yogurt dip or any sauce or chutney.