Baked Veggie Breaded Balls

Ingredients
8 slices of bread
butter or oil for basting


For the stuffing
8-10 boiled french beans finely chopped

1 big potato boiled & finely chopped
1/2 cup boiled corn

2 carrot finely chopped

2 green chilli finely chopped

1/2' ginger (finely chopped)

 juice of 1/2 lemon

2 tbsp chopped coriander

1/2 tsp red chilli powder
1/4 tsp cumin seeds
1/2 tsp garam masala

2 tbsp oil

For Herbed bread crumbs
1 cup bread crumbs
1/4 tsp dried italian herbs
1 tsp very finely chopped coriander
salt to taste

For the stuffing

• Heat oil in a pan,add cumin seeds & when its golden add green chilli, ginger, coriander leaves, salt,, red chilli powder, garam masala & fry for a min
• Then add all boiled vegs and mix well and then cook for another min
• Remove from fire add lemon juice and mix well & keep aside to cool
• Mix all the ingredients for herb bread crumbs and keep it ready

For the Bread balls

• Now cut the sides of the bread. Dip in water for a second and take out and squeeze out water & put the stuffing in the  middle and cover it as shown in the pic into oval shape, do the same for the remaining bread and then keep aside
• Roll it in Herbed bread crumbs and brush it with butter or oil and then bake it in a preheated oven for 15 min at 200 C on  one  side & then turn over and cook for another 15 min till crispy and then serve hot with ketchup

Lemony & Sun Dried Tomato Pasta

I got this recipe from Chef Sanjeev kapoor's website...its such a wonderful, aromatic, spicy and lovely dish that U will absolutely love it ...I have alt eredthis recipe slightly according to my taste buds Hope u will love it:)

Ingredients

2  1/2 cup spiral pasta boiled
1 Red capsicum /Bell pepper finely sliced
2 green chillies ( you can also use Jalapenos )
4-5 sun dried Tomato
Juice of 1 lemon 
1 tsp lemon zest
1/2 tsp black pepper
oil  2 tbsp 
Garlic (finely chopped) 2 tbsp 
1 sliced red chili (opt)
salt to taste
1 tsp chopped parsley for garnish 

Method

• Heat oil and add sliced capsicum and  2 green chillies and fry well . Now blend this with sun dried tomato to a fine paste.
• In deep pan add oil add garlic and fry well till lightly brown then add sliced red chili (opt) and fry well till garlic has lightly browned. Now add the boiled pasta and toss well add salt and pepper.
• Now add the prepared paste and mix well till the pasta had been well tossed in this sauce. Garnish with chopped parsley and serve.

Instant Rawa Idli

This is my fav all time recipe Rawa Idli ...my family just loves to have this with Sambar...I tend to use both Eno fruit salt and soda just because I have noticed justby using Eno its becomes really v v soft the first batch when you steam them but later when steaming the batter again after a while it wonldn't be tht soft ...This is sure to stay very fluffy and soft all the time:)

Ingredients

1 cup fine  Semolina

2 & 1/2 cup Plain yogurt (2 cups thick yogurt  + 1/2 cup water

2 tbsp cashewnuts (opt)

2 tbsp coriander leaves

1/2 tsp Jeera

1/4 heaped tsp Cooking Soda/ Bi Carb soda

1/4 tsp Eno fruit salt

salt to taste

oil for greasing idli plates

Method

 

• In pan add oil when it turns out hot add Jeera then fry well add coriander leaves fry for a minute then add cashews and fry ( I didn't use cashews).
• Now add semolina and fry on a medium heat well till nice aroma comes out and it becomes little crispy in texture when you feel it. switch off the gas and allow it to cool.
• Now get the steamer ready and grease the Idli moulds with little oil  and keep it ready. Switch on the gas and keep the idli steamer on high.
• Beat yogurt add salt to taste , water beat well with the hand beater then add soda and eno and continue beating for 1 min now add this to semolina and mix. Now pour 1 spoon batter in Idli moulds (pour enough water in the vessel ur steaming ) and steam on high flame steam for 10 mins.
• Cool completely and Remove the Idlis.....Best served with Chutney and Sambar.

Lehsuni Arbi

This is the best Arbi fry I did experiment myself.......if u love the garlic flavor in Ur vegs..surely u 'll love this stir fry too....Simply amazing and delicately flavored arbi..:)

Ingredients

1/2 kg Arbi (Taro root / Colocasia)

1/4 tsp saunf (Aniseed) (opt)

1/4 tsp Cumin seeds (Jeera)

5-6 big cloves of garlic (thinly sliced)

2 tsp red chilli powder 

1 tbsp gram flour (besan)

1/2 tsp haldi 

1 tsp garam masala

1/2 tsp kasoori methi 

salt to taste

2 tbsp + 1 tbsp oil for frying 

coriander leaves  for garnishing 

Method

• Peel arbi and then cut them into thin stripes and boil it in water for 10 mins then drain the water and keep aside.
• To this sprinkle 1 tsp red chilli powder , 1/2 tsp garam masala, haldi and gram flour and mix well gently. 
• Add 2 tbsp oil in non stick pan & when its hot enough shallow fry them in small batches and keep aside.
• In pan add oil then add saunf, jeera, when it splutters add  sliced garlic and fry well till it turns brown and leaves out lovely aroma then add  remaining 1/2 tsp garam masala, 1 tsp red chilli powder fry in oil add 
• kasoori methi and fry well .
• Now add the shallow fried arbi and toss in the masala. garnish with coriander leaves and serve with dal and rice ...I am sure u'll love it.

Roasted Chicken & Garlic Red White Pizza

For The Pizza

2 1/2  cups all purpose flour

1 pkt dry yeast

1/2 cup water

1/2 cup milk

3 tbsp oil

2 tbsp honey

water if required

For the Red Sauce

4 tomato finely chopped

1 onion finely chopped

2 tbsp garlic finely chopped

3 tbsp tomato ketchup

1/2 capsicum finely chopped

1 tsp garlic powder

1 tsp chilli powder

3 green chilli chopped

1/2 tsp dried italian herbs(optional)

salt to taste

2 tbsp olive oil

For the white sauce

2 tsp finely chopped garlic

2 tsp finely chopped green chillies

3 tbsp butter

1 1/2 tbsp Plain flour

2 cups milk

1/2 cup heavy cream

1 tsp chilli flakes

1 tsp very finely chopped coriander leaves

salt to taste

Other ingredients

Leftover Chicken roast sliced into small pieces ( can replace chicken by mushroom or paneer or tofu)

4 mushroom sliced

1 onion finely sliced

1/2 cup 3 colour capsicum cut into strips

2 tbsp finely chopped fried garlic

2 jalapeno sliced

2 cups grated mozaralla cheese

Method

For the Pizza Base 

• Mix plain flour, yeast and salt and keep aside
• Heat water,milk,honey, oil in a pan till very warm and then mix it slowly with flour mix and if required add water to make a smooth dough ( knead for at least 5 min)
• Apply olive oil to the bowl and put the dough in it,cover it with a damp cloth and allow it to rise for 2 hours
• Take the dough and divide it in 2 equal portions and set aside to rise and in meantime make the sauce

For the Red Sauce

• Heat oil in a pan add garlic, green chilli and fry it till garlic turns light brown and then add onion and fry till translucent
• Add chilli powder and fry for a min and then add tomatoes,salt and cover and cook till its fully mashed and then add tomato ketchup and mix it well
• Add capsicum and mix it well and then add 1/2 cup of water and cook till the sauce thickens and then add herbs,garlic powder and mix it and then keep aside to cool

For the White Sauce

• Heat 1 tbsp butter in a pan and then add garlic and green chilli and fry till brown and then keep aside
• Heat 2 tbsp butter in the same pan and then add maida and stir continuously till light brown and then add milk,garlic-chilli mix and then cook it till thick
• Add cream, chilli flakes, coriander leaves and mix well for few min and then add salt and cook till it thickens and then keep aside

For the pizza

• Grease the pizza pan and keep it aside, preheat the oven as well
• Take one portion of the dough,sprinkle it with flour and then knead it once and then roll it or stretch it out into a thin crust and little thick around the edges 
• Place it on to a pizza pan and then put the red sauce onto half of the dough and fill the rest half of the dough with white as shown below

• sprinkle little cheese all over and then arrange the toppings,brush the edges with olive oil and put 2 tsp oil over the toppings and bake it in a preheated oven at 375 F for 20 min 

• After 15 min  add the rest of the cheese , fried garlic and then bake it till it melts and the edges becomes brown 
• Allow it to cool for 5 min and then slice it and serve.

Fiery Hot Kofta Aloo 65

I got this recipe from Internet video which was shown by a chef....I was so drawn to this recipe that I wanted to try this ....So here goes the recipe for a lovely and spicy Aloo 65:)

Ingredients

4-5 Boiled Potato (preferably par boiled or boiled and refrigerated  overnight)

1 cup yogurt

2 Tbsp + 1 tsp Maida / Plain Flour

4 Red chilly (Broken)

15-20 curry leaves

Oil to fry

1 tsp cumin seeds

1 tbsp finely chopped ginger

1 tbsp finely chopped garlic

1 tsp red chilli powder

1/4 tsp haldi / Turmeric powder

salt to taste

Juice of 1 lemon

1 tbsp oil + for deep frying

2 tbsp coriander leaves (finely chopped)

A pinch of Red food colour (opt)

Method

For koftas

• In Bowl grate potato on a larger side of the grater add 1/2 tsp Red chilli powder, haldi, salt, coriander leaves,  and 5-6 curry leaves (finely chopped) and 2 tbsp Plain flour, Juice of 1/2 lemon .
• Mix all this properly and keep aside. Make balls out of this and then  deep fry in oil till brown and drain and keep aside.

For the gravy

• In bowl mix yogurt , 1 tsp red chilli powder, 1 tsp maida, pinch of red food color and whisk it properly.
• Heat oil in a wok or a deep pan then add oil to it add cumin seeds, broken red chilli, curry leaves, ginger, garlic, stir fry till garlic turns slightly brown .
• Now add the yogurt mix fry till little thick then add fried potato balls and toss till the sauce is fully covered .
• Add remaining juice of 1/2 lemon and then sprinkle with coriander leaves. ...........Enjoy....Verdict...I loved every bite of this yum yum :D

Raw Mango Kurmura

This is my version of Jhatpat chaat or u can say my style chanbure upkari (konkani).....I love raw mango I got from Indian store and it was perfect so came up with my recipe...try this finger linking spicy and tangy combo of kurmura, u will always want more :)

Ingredients

1 cup Puffed Rice (Kurmura)

1 med raw Mango (cut into small cubes)

2 Tbsp Coconut oil ( I recommend this don't omit this)

1 tbsp Priya Raw mango Pickle (Mango Thokku)

1 small red onion chopped

1 tsp red chilli powder

1/2 tsp sugar

2 tbsp coriander leaves (chopped)

1/2 cup sev

1/4 cup Boondi ( u can use spicy or normal)

salt to taste

Method

• Dry roast Kurmura in a deep kadai on low flame till crisp.
• In mixing  bowl add red onion chopped, raw mango, red chilli powder, sugar, Mango pickle,coconut oil and mix well with a spoon.
• Then add in the roasted kurmura, sev, boondi, coriander leaves and mix well.
• Add salt to taste and serve immediately .Garnish with sev and coriander leaves.

Rava Vangi Bhath

I got this lovely recipe from Jaya .v. Shenoy's book which I had brought from India last year, this book has got such a lovely collection of traditional Konkani recipes that I simply love it. So here is yet another amazing breakfast recipe which I tried and loved it..Just too good to have it spicy and hot..Yum...Serve with either Spicy coriander chutney or Khara/ Spicy Boondi.


Ingredients


3small brinjal (Cut into cubes)


1 Cup Semolina (I have used a little coarse variety)


1 tbsp ghee 


1/2 cup buttermilk


6 peppercorn


1/2 tsp haldi / turmeric powder


4 cloves


1 1/2 tsp salt


1 tsp urad dal


1' cinnamon


1 1/2 tsp coriander seeds


1/2 tsp cumin seeds


5 Dry red chili ( I used Kashmiri whole red chilies)


1 tsp chana dal


1/2 tsp mustard seeds


1 tbsp oil +2 Tbsp


2 cups water


2 tbsp grated coconut (For garnish)


1 tsp chopped coriander leaves (for garnish)


Method

• Take a pan add ghee and add semolina and roast it till nice aroma, and keep aside.
• Take a small pan add oil add 4 red chillies, cinnamon, coriander, cumin, pepper, cloves, haldi (tumeric powder)  fry well till it gives out nice aroma then switch off the gas. Cool and grind them to a fine powder.
• In kadai add 2tbsp oil then add 1 broken red chilli, mustard seeds, then add urad dal and chana dal and fry well till dals change color and mustard seeds began to pop then add the brinjal pieces, salt and buttermilk and fry till brinjal gets cooked add powdered masala and fry till it leaves out  oil .
• Then add 2 cups water and bring it to a boil. Now add semolina and mix , you will notice that it will thicken very fast then mix and switch off the gas
• Garnish with coriander leaves and grated coconut . Serve Hot.

Chickpea & Corn Burger

This is my son's fav burger....This patties is so beautiful that u can serve just like that...u'll absolutely love the flavors in it ...simply addictive, soft and lovely....I'll bet even if u try it ull say the same thing....I had just experimented and used flavors which I  simply love...hope u all will like it too!


Ingredients

1 can Boiled chickpea (water drained )

1/4 cup frozen and boiled sweetcorn

1 tsp ginger (finely chopped)

1 small red onion chopped finely

1 tsp kasoori methi

1 tsp coriander leaves

1 tsp Chana Masala (Badshah)

1 big clove of garlic grated

salt to taste

For outer coating/ Batter

1/4 cup gram flour

1/4 tsp salt

1/2 tsp chana masala

water as required to make a semi thick batter

Other Ingredients

Mayonnaise

Tomato ketchup

1/4 cup Sliced onion (fried)

2 Burger Buns Slit

Method

• Grind boiled chickpea in a mixer grinder / Food pro without adding water.
• Take it  out in a bowl add ginger, red onion, sweetcorn, grated garlic, Chana Masala, Kasoori Methi , coriander leaves, salt and mix well.
• Mix well and shape it into a patties and keep aside.
• Make a semi thick batter using gram flour, chana masala, salt and mix well
• Now dip the shaped patties in the gram flour batter and shallow fry in oil.
• Drain on a Kitchen Towel and keep aside.

For Arranging

• Slit the burger buns apply mayo on one side and ketchup on the other
• Place the fried chana patties on the center .
• Top it with some fried onion . Sandwich the other half...and bite into it and enjoy the lovely flavored burger...Well it tastes so so so good...my son loved it :-)

Gnocchi Tossed in creamy sauce

This is such a beautiful pasta dish that u will simply love just a bite its so soft and amazing to taste that u ll love it ...I have made gnocchi from scratch here...they are easily available in super markets if u in short of time ..but I think u all would agree to me when I say that home made tastes simply best...so try this and leave in Ur feedback :)

Ingredients

For Gnocchi

3 med sized Potato (boiled and finely grated)

2 tbsp Maida / Plain Flour

1 tbsp Butter

1 tbsp Fresh Coriander

1/2 tsp salt

1 tsp Red Chilli Flakes

For sauce

1/4 cup Cream

1/4 cup milk

1/2 tsp butter

1/2 tsp maida

1 tsp Red Chilli flakes

1 Tomato (finely chopped)

Salt to taste

1 tbsp finely chopped Coriander (Garnish)

Method

For Gnocchi

• Boil potatoes and finely grate the potatoes when its cools down. Add butter, maida, salt,  chili flakes , coriander and mix well and knead  well for 2-3 Min's.
• Lightly dust the the working surface with maida.
• Take small balls from dough and flatten it in the center with the help of the thumb to get a slight depression.
• Boil water and add salt to it add prepared gnocchi carefully, Let it float on the top of the water then drain and keep it aside.(Be careful while draining it, I  feel handy to drain it using spoon in small bathes rater then in a stainer.

For sauce

• Mix maida and milk together.
• Heat 1/2 tsp butter add milk(mixed with maida), cream, red chili flakes and bring it to a boil then add tomatoes and bring to a boil till it thickens little and u can feel the creamy velvety texture. Add salt .

For serving

• Arrange 7-8 Gnocchi in plate and pour sauce over it and garnish with coriander leaves ...serve I am sure u'll love it ...hmmmmmm it just melts in Ur mouth :D