Stuffed Pizza Pakoda

Ingredients

1 pizza base cut into 4 ( day old ,should be little hard as it will be easier to slit )

oil for deep frying

For the Batter

1 cup gramflour

1/2 tsp coriander powder

1 tbsp finely chopped coriander leaves

1 tsp finely chopped green chillies

Salt to taste

a pinch of soda

1 tsp very hot oil

For the stuffing

1 pototo boiled and rougly mashed

1/2 cup shredded cabbage

1 onion finely chopped

1 green chilli finely chopped

1 tsp kashmiri red chilli powder

salt to taste

2 tsp oil

Method

For the Stuffing

• Mix cabbage,onion and potato in a bowl and keep aside
• Heat oil in a pan, add the green chillies and fry for a min and then add the cabbage mix and fry well till it is half done
• Add salt and chilli powder and continue to fry till it is soft and fully done and then keep aside to cool

For the Batter

• Mix gramflour,green chilli,coriander leaves, coriander powder and salt and enough water to make a thick batter and then keep aside

For the Pizza Pakoda

• Cut the pizza base into 4, take each pizza base and slit it till the end and keep aside
• Fill each piece of base with the filling and then keep aside
• Put a pinch of soda and very hot oil in the batter just before frying and keep aside
• Heat oil for frying and then dip each pizza base in the batter and coat it well on all the sides and deep fry it on a medium flame till golden brown and crisp and then serve hot with tomato ketchup

(If you dont want to deep fry, then you can shallow fry it too with or without the batter)

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Chinese Peppery Potatoes

Ingredients

2 potatoes cut into crickle cut wedges or any shape you prefer

2 tsp garlic chopped

1 tsp grated ginger

2 tbsp chopped spring onion white

2 tsp oil

2 tbsp finely chopped spring onion greens for garnishing

For the Sauce

2 tsp dark soya sauce

1 tbsp schezwan sauce

1 tsp tomato ketchup

1 tsp freshly crushed black pepper

2 tbsp cornflour

1 tsp veg stock powder

1 tsp vinegar

2 cups water

salt to taste

Method

• Mix together everything which is mentioned under " Sauce" and keep aside
• Parboil the potato wedges and then dust with little cornflour and shallow fry it till golden brown and then keep it aside
• Heat oil in a pan, add ginger, garlic, spring onion whites and fry till golden brown and then add the sauce mix in it and bring it to a boil
• Add the potato wedges and spring onion greens , mix well and then serve hot

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Malai Mushrooms With Peas

Ingredients

200 gms mushrooms cut into quarter

1 cup boiled green peas

1 onion sliced

3 green chilli roughly chopped

4 cloves of garlic

1 " ginger

1 tsp cumin seeds

8-10 curry leaves

1 tomato finely chopped

1 tsp maida

1 cup milk

1/2 tsp garam masala

2 tsp Malai(home made cream)

salt to taste

2 tbsp oil

Method

• Mix milk,plain flour & garam masala and keep aside
• Boil  onion, green chilli, garlic, ginger for 5 min, discard the water and when its completely cool, grind it with very little water to a fine paste and then keep aside
• Heat 1 tbsp oil, add cumin seeds and fry till it crackles and then add the curry leaves and fry for a sec
• Add mushrooms and fry on a high flame till it turns brown on the edges and then add green peas and fry for a minute and then keep aside
• Heat 1 tbsp oil in another pan,add tomato and fry well till its half mashed and then add the onion paste,salt and fry well till it gets well blended with the tomatoes 
• Add the Milk-Maida mix and bring it to a boil and then add the mushroom & peas and mix well
• Lastly add 1 tsp Malai and mix well and then serve hot with roti

Tawa Paneer Roundels

Ingredients

5-6 Bread Slices

For the Tawa Paneer

1 cup small cubes of paneer

2 tbsp chopped spring onion whites

1 tsp pav bhaji masala

1 tbsp Tomato Ketchup

2 tsp spring onion greens

salt to taste

2 tsp oil

For the Chilli Mayo Spread

3 tbsp Mayonnaise

2  Red chilli

2 tsp spring onion greens

salt and crushed pepper to taste

Method

For the Tawa Paneer

• Heat oil in a tawa(flat pan) add spring onion(just the onion) , pav bhaji masala, tomato ketchup, fry well then add paneer cubes and fry till the masala coates the paneer.
• Lastly add salt and spring onion greens and toss it well and then keep aside

For the Chilli Mayo Spread

• Grind Mayo with chilli (just one round in a grinder) and then add spring onion greens,salt,pepper to taste and keep it aside

For the Roudels

• Cut the bread slices with the big round cookie cutter and keep aside
• Apply Chilli mayo spread on both the slice, on one slice add 4-5 paneer cubes and close it with another and then serve with ketchup

Malai Walnut Cake

 

I got  this recipe from nita mehta's cook book and i wanted to try it because it was little different as it had no butter and it was made from home made cream, wanted to know how it turns out and when i did it, it was  really very yum...

Ingredients

1/2 cup Malai(home made cream)

1 cup powdered sugar

1 cup plain flour

1/4 tsp baking powder

2 pinches of baking soda

2-3 drops of lemon yellow colour

1 tsp vanilla essence

1/2 cup cold milk

1/2 cup chopped walnuts

For the Icing

4 tbsp softened butter

1/2 cup sugar

4 tbsp cocoa 

2-3 tbsp milk if required

Other ingredients

1/2 cup chocolate vermicelli

1/2 cup colourful sprinklers

Method

• Sieve Maida, baking powder, soda twice and then keep aside
• In a Mixing bowl, add malai, sugar and beat it lightly with your hands till it gets well blended
• Add Half Maida mix,half milk and beat well with the electric beater and then again add the rest of the maida mix and milk and beat it well
• Add vanilla essense, lemon yellow colour and 1/4 cup walnuts and mix well
• Pour the cake batter in a greasing baking dish,put the rest of the walnuts on top of it evenly and bake in a preheated oven at 180 C for 30 min or till done
• Allow it to cool completely on wire rack before icing

For the Icing

• Beat the sugar & the butter well till smooth and creamy
• Add cocoa powder and mix well, if its too thick add milk and beat it well for 2-3 minutes till the desired consistency

For the cake

• Spread the icing on the cake evenly on all the sides,then sprinkle chocolate vermicilli and colourful sprinklers on it and leave it aside for 1-2 hours and then slice and serve when required 

Crusty Pizza Muffins

Everytime i think of doing something special and quick , I think I must try something new and innovative:).....I came up with this amazing snack which was a instant hit in our house especially with my kid :)....he just loved the look of it and taste too :)

Ingredients

7-8 Slices of white bread

4-5 Mushrooms sliced

1/4 cup capsicum chopped

1/4 cup onion chopped

Few Jalopenoes chopped

1 cup grated mozzarella cheese

Butter for greasing

For the Sauce

2 Tomato chopped

2 tbsp tomato sauce

1 onion chopped

1 tsp garlic paste

1/2 tsp red chilli powder

salt to taste 

2 tsp oil

 

For the sauce

• Heat oil in a pan, add garlic paste and fry for a minute
• Add red chilli powder,onion and fry till transparent
• Then add tomatoes and tomato sauce and fry well till tomatoes gets mashed properly
• Add 3/4th cup water and let it cook till semi thick consistency and then add salt, keep this aside

For the pizza muffins

• Take each slice of bread and  Press and roll it with the help of a rolling pin and arrange in a Greased muffin tray and bake for 10 mins in pre heated oven 180'c  till crisp.
• Put 1-2 tsp of sauce in each and top it up with
• capsicum,onion,mushrooms,jalapeno & lastly with cheese 
• Brush butter or oil at the edges of the bread and bake it in a preheated oven at 180 C for 10 mins till crisp and cheese melts and then serve hot 

Gobi Kheema Roll

 

Ingredients

2-3 tortilla

For the filling

1 cup grated cauliflower

1 tsp cumin seeds

1 inch of cinnamon

1 onion chopped

2-3 green chilli finely chopped

1 tsp ginger chopped

5-6 crushed curry leaves

1 tomato chopped

1/2 tsp garam masala powder

1/4 tsp Nutmeg powder

1 tsp turmeric powder

1 tsp tomato ketchup

2 tsp chopped coriander leaves

2 tsp butter

1 tsp oil

salt to taste

For Onion-Mint Mix

Few finely sliced onion

Few finely sliced tomato

Few sliced lettuce

2 tbsp yogurt-mint dip(2 tsp coriander, 1 tsp mint leaves,1/2 tsp lemon juice,1 green chilli,salt...blend it with little water and then mix with yogurt)

salt to taste

1 tsp freshly crushed peppercorn

Method

• Heat 2 tsp oil in a pan, add cinnamon, cumin seeds and when it crackles add onion and fry till translucent
• Add green chilli, ginger, curry leaves,and fry for a min and then add cauliflower  and fry for 3-4 minutes
• Add turmeric powder,chilli powder,garam masala powder,jaiphal powder & little water and fry for 1-2 min
• Add tomato, tomato ketchup and fry till half mashed and then add salt,(add a little water if its too dry) & coriander leaves and serve hot

For The onion-Mint Mix

• Mix all the ingredients metioned under onion-mint mix and then keep aside

For the Roll

• Take one tortilla, Put the 2 tsp on onion-mint mix in the center  and then put 2 tsp of the filling on it and then roll it , cut it into 2 and then serve

Chettinad Mushrooms

Ingredients

200 gms mushrooms cut into quarter

5-6 curry leaves 

3 tbsp onion paste

3 tbsp tomato puree

1 tsp kashmiri red chilli powder

1/2 tsp lemon juice

1 tsp ginger-garlic paste

1 tsp cashew paste

1 tsp poppy seed paste

2 tbsp oil

salt to taste

Few coriander leaves for garnishing

For the chettinad masala

2 tbsp grated coconut

1/2 tsp cumin seeds

1/2 tsp coriander seeds 

1/2 tsp fennel seeds

3-4 dry red chilli(bedagi)

2 green cardamom

1-2 cloves

1 " cinnamon

1 tbsp oil

For the chettinad masala

• Heat 1 tbsp oil in a pan, add cumin seeds, fennel seeds,coriander seeds, red chilli, cardamom, cloves, cinnamon, and fry for 1-2 min
• Add coconut and fry till it becomes light brown and then keep aside to cool and then grind it with little water to a fine paste

 For the gravy

• Heat 2 tbsp oil in a pan, add onion paste, ginger-garlic paste and fry till light brown
• Add tomato puree and fry for 2-3 min till it leaves oil at the edges 
• Add the chettinad masala and fry for 3-4 minutes and then add the curry leaves and fry for a min
• Add kashmiri red chilli powder,lemon juice and mix well 
• Then add the mushrooms and cook till tender
• Lastly add cashew & poppyseed paste and mix well, garnish with coriander and then serve hot with rice 

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Layered Dum Gobi Rice

Ingredients 

1 1/2 Cup Rice

Oil for deep frying

Few finely chopped coriander leaves


2 tbsp of ghee

For The Batter

2 tbsp gram flour 

1/2 tsp red chilli powder

 pinch of hing 

salt to taste

For the Gravy

1 med cauliflower (cut into florets)

1 tsp cumin seeds

2 onion chopped 

1 tbsp ginger- garlic paste

2-3 green chilli chopped

1/2 tsp garam masala

1/2 tsp red chilli powder

2 tsp kasoori methi

1/2 cup curds

1 tomato chopped

1 large capsicum cut into small cubes

salt to taste

2 tsp oil

Method

For the Rice

• Heat sufficient water in a pan, when it starts boiling add rice and cook till 3/4th done, drain it , mix salt and allow it to cool completely

For the Fried Florets

• Sprinkle gramflour, salt, red chilli powder, hing on the cauliflower & sprinkle very little water so that the gramflour sticks on the florets  
• Heat oil in a pan and then deep fry the florets in small batches, drain it on a kitchen towel and keep it aside.

For the Gravy

• Heat oil in a pan,add cumin seeds, when it turns golden add chopped onion and fry well till translucent.
• Add gin-garlic paste, green chillies , fry well for 2 mins
• Then add red chilli powder, garam masala, kasoori methi and curd
•  fry well till the curd gets cooked and leaves out oil and stops sticking at the side of the pan
• Add tomato and fry well till mashed finally add capsicum and cook for 5 min and lastly add fried cauliflower and mix well and then allow it to cool

For the layered Rice

• Grease a baking dish with ghee or oil, add little gravy and then spread a layer of rice,sprinkle few coriander leaves,and just a few drops of ghee
• Repeat the same thing till all the gravy and rice is layered(first layer should always be that of gravy and topmost layer should be that of rice
• Bake it in a preheated oven at 180 C for 20 min and then mix well and then serve hot with raitha

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4F22EA45-8C63-72FD-44FB-E6B08303A163

1.03.01

Creamy Soya Chunks

This is one among the gravy which I just love to have it with chapathi:).....I can say it's one of my favourite:)

Ingredients

1/2 cup soya chunks

1/4 cup boiled peas

1/2 tsp cumin seeds

 a pinch of hing

1 tbsp ginger garlic green chilli paste

1 tomato chopped

 

1 tsp kasuri methi

1 onion chopped

1/4 tsp haldi

1/2 tsp chilli powder

1/2 tsp coriander powder

1/2 tsp garam masala

2 tsp gram flour

1 tsp veg stock powder

1/4 cup milk

1/4 cup fresh yogurt

salt to taste

2 tbsp oil

Method

• Wash and soak soya nuggets for 1/2 hr & then heat sufficient water in a pan, put salt and then add these soya nuggets & let it come to a boil
• Then switch off the gas and strain  & then when it cools down squeeze out the extra water and keep it aside.
• Heat oil in a pan, add cumin seeds &  when it splutters add hing and fry for a minute
• Add ginger-garlic- green chilli paste and fry for 1-2 min and then add onion and fry well it translucent'
• Add  tomato and fry well till mashed
• Add turmeric powder, red chilli powder, coriander powder, garam masala and gram flour and fry well for 2-3 mins
• Add stock powder and then add yogurt and mix till it leaves out oil then add milk and bring to a boil
• Add kasoori methi ,salt and mix well
• Lastly add peas and soya nuggets and mix well & then add little water and bring to a boil and then serve hot with paratha 

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