Ingredients
1 cup each of gram flour
Wheat flour
Rice flour and semolina
1tsp each of cumin seed and turmeric power
5 green chillies
1 cup desiccated coconut and carrot mixed
1 large chopped onion
1 tomato and little cabbage
Small piece of ginger
A few sprigs coriander leaves
A pinch of asafoetida
Salt
Instructions
1. Mix gram flour, rice flour, wheat flour and semolina together.
2. Add chopped coriander leaves and green chillies along with salt, ginger and turmeric power.
3. Mix the above ingredients to from a soup like consistency by adding some water. Make pancakes (chapatti type) of this mixture in a non-stick pan.
4. Sprinkle desiccated coconut, carrots, chopped onions, tomatoes and cabbage on them.
5. Roll them up tightly and serve with green chutney or tomato sauce.
Ingredients
8 -10 broad spinach leaves
For filling : 1 cup mixed vegetables [cut finely]
1 medium-sized onion [chopped]
2 garlic cloves [chopped]
1 green chilli [chopped]
2 tbsp oil or butter
2 tbsp maize flour
3\4 cup gram flour [to seal the rolles]
1tsp salt
1 & 1\2 tsp hot spice
Instructions
1. Heat oil or butter and light fry onion, garlic and green chilli.
2. Add mixed vegetables and cook for 10 minutes.
3. Add salt and maize flour.
4. Cover with a lid for 5 minutes and allow cooling.
5. Separately make a thick gram flour paste with some water.
6. Spread 2 spinach leaves on a plate. Spread some mixed vegetable mixture over it and roll it from one end to another.
7. Roll them and seal with gram flour paste.
8. Make all rolls.
9. Place a deep pan on heat filled with some water.
10. Place a sieve over it.
11. When water boils, spread a muslin cloth and put in all rolls.
12. Cover these rolls for 10-15 minutes.
13.
Cool and cut. Serve with sauce and chutney.
Ingredients
100gm Cottage cheese
1 big potato boiled and mashed
1/2 cup spinach
1 big onion chopped
3tbsp cornflour
2tbsp coriander leaves chopped
2tbsp groundnuts, half crushed
5-6 green chillies, chopped
4-5 flakes garlic, chopped
Salt to taste
Instructions
1. Mix all the ingredients well.
2. Divide the mixture into small portions and roll into small balls.
3. Deep fry the paneer balls in hot oil till done.
4. Serve with chilly sauce.
Ingredients
250 gm Capsicum
Oil for frying
For the paste
4tbsp cornflour
4 tbsp flour
3 spring onions, chopped
2 tbsp garlic, ginger and green chilli paste
1 tbsp coriander leaves, chopped
1 tbsp lemon juice
Salt and pepper to taste
For the garnishing
1 cup cabbage
1 beetroot
1 onion
2tbsp sugar
1tbsp vinegar
Salt to taste
Instructions
1. To prepare the garnishing peel and grate the beetroot.
2. Chop the cabbage and onion fine. Add salt, sugar and vinegar to the vegetables the mix well. Refrigerate the salad till serving time.
3. Cut the capsicums into large square pieces. Mix all ingredients for the paste well. Add enough water and mix to a smooth, very thick paste.
4. Put one tsp, paste on the inside of the capsicum piece and deep fry in hot oil on medium heat, with the paste side down first. When done and crisp, remove from oil.
5. Serve garnished with salad.
Ingredients
For the base
250 gm sieved flour of maida
2tbsp ghee or vegetable oil
1/2tsp salt
For the filling
2cups gram flour
1/2tsp ajwain
1/4tsp black cumin
1/2tsp red chilli power
1/4tsp powdered, dried green mango
1/2tsp roasted cumin seed power,
Pinch of salt
ghee or vegetable oil as required while making the dough
Instructions
1. Sieve the besan to remove any coarse particle or any lump.
2. Add all the above ingredients except ghee. Mix them well.
3. Now, add just a spoonful of ghee into it and mix. Repeat the process till it becomes a dough of good consistency for kneading the filling. Dont use any water at all and take care not to add excess of ghee, keep it aside.
4. For the base, mix salt and ghee with the flour, now add water and make dough of good consistency.
Make an average-sized spoon in the filling and cover with dough, roll into small sized balls so that the filling doesnt spill out .
5. Heat oil in a wok and deep fry the kachoris till brownish.
6. Serve with tomato sauce or any pickle.
Ingredients
For the base
250 gm white flour
2 tbsp ghee
1/2 tsp salt
For the filling
2 cups green peas, shelled
1 tsp cumin seed
4 green chillies, chopped
1 tsp ghee
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dried green mango power
1/4 tsp red chilli power
Pinch of asafoetida
Instructions
1. For the filling, grind the shelled green peas in a mixie. Heat ghee in a wok and saute asafoetida and cumin seed till brown. Add chopped green chillie and green peas into it and stir for 10 minutes on a low flame.
2. Now add sugar, salt, amchur and red chilli power. Stir and remove from the fire
3. The procedure for making the dough and preparing the kachories remains the same.
4. serve with mint-coriander leaves chutney.
Ingredients
3 medium size potatoes, boiled and mashed
1 cup semolina(suji)
1/2 cup green peas, boiled
1/2 cup coriander leaves
1/2 cup parboiled spinach
1tbsp green chilli and ginger paste
1/2tsp garam masala power
Salt to taste
11/4 cup water
Instructions
1. Bring the water to a boil. Add semolina and stir well. Cook on a low heat for three to five minutes. Remove from heat allow to cool.
2. Grind the boiled peas and spinach to a coarse paste. Add the paste to the cooked semolina.
3. Also add chopped onion, salt and garam masala.
4. Divide the mixture into small portions and roll into kebabs.
5. Deep fry in hot oil till done.
6. Serve with chilli garlic sauce and fried capsicum.
7. Garnish with coriander leaves. The capsicum can be cut into small pieces or thin long strips.
Ingredients
2 cup wheat flour
1/2 cup maida
1/4 cup suji
400 gm spinach[palak]
1/2 cup urad daal,
1/2 tsp salt
2 cups oil
4-5 green chillies
A pinch of heeng
1 tbsp saunf.
Instructions
1. Soak the urad daal for 2-3 hours. Make a paste add saunf, heeng and green chillies. Clean and wash palak. boil in water,drain and grind to a smooth
paste.
sieve the flour and maida.add suji and salt,3tbsp oil.Add palake paste and knead to a soft dough.Make lemon-sized balls of this palak dough.stuff with
urad daal paste.
Roll out into Kachori shape and deep fry.
Serve hot with curd or vegetable.
Palak Paneer Balls
Ingredients
For paneer balls
150 gm paneer
2 small boiled potatoes
1/4 salt
1/4 tsp black pepper
1 tbsp dry fruits
1/2 grated beetroot
a pinch of turmeric power
For Spinach gravy
500 gm spinach
3 tbsp fresh coconut
2 green chillies
1 ginger piece[grated]
1 onion[grated]
2 tbsp ghee or oil
3-4 curry leaves
1/4 tsp mustard seeds
2 cloves
1/2 tsp cumin seeds
1/2 tsp gram masala
1/2 tsp lemon juice
1/2 salt
1 tbsp coriander leaves
A pinch of asafoetida.
Instructions
For paneer balls
1. Mash paneer and potatoes together. Add salt and pepper. Knead well.
2. Divide the mixture into 3 equal portions. Add the pinch of turmeric powder to one portion.
3. Knead well and the grated beetroot to the second portion. Knead well 4. Make lemon sized balls of each portion, placing 1 or 2 dry fruits in the center of each ball.
For the Gravy
5. Wash the spinach under tap water and chop finely.
6. Put spinach in a saucepan with one cup of water and 1/4 tsp salt. Cook till soft.
7. Remove the saucepan from the heat and let it cool.
8. Mash the spinach well. Add one cup water, whisk and keep aside.
9. Grind coconut, chilli, ginger and coriander leaves together to a fine paste.
10. Heat oil in a saucepan. Season with asafoetida. Add curry leaves, mustard seeds, cumin seeds, cloves and grated onion and coconut-ginger paste.
11. Fry till golden. Add garam masala and fry for a few seconds.
12. Add spinach mixture and lemon juice. Boil for 5 minutes.
13. The gravy is now ready . Pour spinach gravy in a bowl.
14. Arrange white, red and yellow paneer balls along the edge of the gravy.
15. Garnish with whole green chilly and tomato slices.
Ingredients
Chilly garlic sauce 4 Tbsp
Cheese 3 tbsp [Grated]
2 tsp Cornflour
1 Egg [beaten]
Bread 2 Slices [Cut into halves]
Oil for frying
Instructions
1. Mix together cheese, chilly garlic sauce, cornflour and beaten egg.
2. Spread on the bread slices and fry on both sides till light brown.
3. Serve
hot.
Ingredients
Tomato sauce 3/4 cup,
Garlic cloves 8-10
Tomato puree 1 cup
Ajwain 1tsp [powdered]
Butter 1 tbsp
Salt to
taste
Bread 8 slices
Onions 2
Capsicum 1
Cheese 3tbsp [grated]
Instructions
1. Preheat oven
to 200C.
2. Grind together garlic cloves, 1/2 onion and 1/4 capsicum
3. Slice the rest of the onion and capsicum very thin.
4. Heat oil lightly. fry the onion paste in it for 1-2 minutes. Add the rest of the ingredients for the sauce and cook till thickened.
5. Spread sauce over slices of bread. Sprinkle sliced onion , slices capsicum and cheese.
6. Dot with
butter and place in lightly greased baking tray. Keep in oven for 5-10
minutes.
Paneer Tikkas
300 grams (about 12 oz.) cottage cheese
crumbled
2 big potato(es) boiled and mashed
2 big slice(s) bread
1 onion(s) finely chopped
2 green chilli(es) finely chopped
2 tablespoon(s) cornflour
2 tablespoon(s) coriander leaves finely chopped
oil for shallow frying, salt and pepper to taste