Tofu Tikka

Ingredients for marination

Tofu cut into cubes-15

Mushroom cut into half-3

Curd-2tsp

Ginger & Garlic paste-1tsp

Red chilly powder-1tsp

Salt to taste

Kastoori methi crushed-1tsp

Yellow food colour-a pinch(Optional)

Roasted jeera powder-1/2tsp

Other Ingredients

Cubed lettuce,capsicum & onion

Oil-to toss tofu & vegetables

Roasted jeera powder,lime juice,Kala namak &Chatmasala to sprinkle on top as garnish

Method

Mix all above ingredients for marination.Keep it for 1 hrs.Heat a pan toss the tofu & mushroom till its slightly brown on all sides & cooked.In the same pan toss the vegetables.Arrange it on a skewer.Sprinkle roasted jeera powder,lime juice,Kala namak & Chat masala on top & serve.

Tips:You can also grill the tofu & mushroom,if you don't want to use oil.

Moth Bean & Parsley Kabab

Ingredients

Soaked overnight Moth bean(Turkish or Dew Bean)-1 cup

Whole cashew nuts-15

Chopped parsley-1/2 cup

Green chillies-2

Chopped onion-1/4

Ginger-1/4''

Jeera-1tsp

Salt to taste

Besan just for binding

(I added 3tsps)

Oil-to deep fry

Method

Grind ginger,green chillies & moth beans to a thick coarse paste.Add parsley ,onion,cashew nut,salt & jeera,mix it well .If your mixture is watery add besan to make it thick.Make small balls insert a whole cashew nut,cover it well & deep fry it till golden brown & crisp.Serve it with any dip.

Pudalangai (Snake gourd) Stuffed Cutlets

Ingredients

Fresh long Pudalangai cut into 1''long.

Oil to shallow fry

Bread crumbs- little

Maida diluted it in water-1tsp

Ingredients for stuffing

Boiled & mashed potato-3

Chopped onion-1/4

Grated carrot-1 big

Frozen peas-2 hand full

Salt to taste

Curry powder-1/2tsp

Chilly powder-1/2tsp

Kastoori methi-1tsp

Grated ginger-1/4tsp

Jeera-1tsp

Oil-1tsp

Method

Boil water with salt add pudalangai to it,after 2minutes remove & strain .Heat oil in a pan temper it with jeera.Fry onions till light brown now add all other ingredients .Fry for 2 more minutes.Cool & stuff it inside the snake gourd.Seal both the ends with maida mixture & coat it with bread crumbs.Shallow fry till light brown on all sides.Serve it with any dip .

Nendram Pazhlam Sandwich Cutlet

Ingredients for outer filling
Mashed potato-1 cup

Salt & Pepper to taste

(Mix all the ingredients well)

Ingredients for sandwich

Mint & Coriander leaves-a hand full each

Green chillies-1

Peanuts-1tsp

Salt to taste

Lime juice-1/2tsp

Ginger-1/4''

(Grind all above ingredients to a thick paste.Do not add water).

Other ingredients

Nendram Pazhlam sliced-1

Oil-to shallow or deep fry

Maida -3tsp

(diluted in water for coating)

Vermicelli -required quantity for rolling it.

Method
Take a slice of pazhlam apply little mint chutney on it close it with another slice.Prepare all the slices the same way.Take each sandwich cover it fully with the mashed potato mixture.Dip it in maida mixture & roll it well with vermicelli(see the picture).Keep it for 10 minutes in fridge(if you have time).Shallow or deep fry these cutlets in medium flame till its brown on all sides.Serve it with any dip.

You can think it will take long time to make this but No....if all the ingredients are ready, in 10 minutes your cutlets are ready.It was sweet & tangy.

Kroketten(croquette)

This is a German style Potato Croquette & served as a starter ......
Ingredients

Boiled & mashed potato-5

Salt & pepper to taste

Chopped spring onions-1/2 cup

Egg -1

(separate the white & yolk)

Bread crumbs-for coating

Grated nutmeg-1/2tsp

Flour-little for dusting

Oil to deep fry

Method

In a bowl mix potato,salt, pepper,spring onion & egg yolk.Make it into small cylindrical shape.Beat the egg white & keep it aside.Take each croquette dust it with flour,dip it in egg white then roll it in bread crumbs.Deep fry it in hot oil till its brown in colour.Serve it with any dip.

Broccoli & Potato Pakoda

Ingredients

Cut Broccoli-1 cup

Cubed Potato-1/2 cup

Chopped spring onions-1/2 cup

Chopped Mint-1/4 cup

Chopped ginger-1 tsp

Ajwain-1tsp

Jeera-1tsp

Chilly powder-1tsp

Turmeric powder-1/4tsp

Salt to taste

Hing-1/4tsp

Besan-5tbsp

Corn flour-1tbsp

Baking soda(optional)-a pinch

Oil-to deep fry

Method

Mix all above ingredients together.Sprinkle very little water & mix it .Heat oil drop small amount of mixture with a spoon .Deep fry it till golden brown.Serve it hot with ketchup or any dip.Your crispy pakodas are ready........

Yellow Peas Chat in Fillo Cups

Ingredients

Athen's fillo shells-1 packet

Left over Yellow peas gravy

Tamarind Chutney -Little

Green Chutney -Little

Chat masala,Black Salt -Little

Chopped Coriander leaves & Onion -little

Boiled & Cubed Potato-1

Method

Fill the fillo shells with potato then peas gravy & chutney.Garnish it with onion & coriander leaves.Sprinkle chat masala & black salt on top.Serve it immediately otherwise the shells will become soggy.

Tips

With this fillo shells you can create your own filling.

Potato 65

Ingredients

Potato -3

(cut into strips)

Salt to taste

Chilly powder-1tsp

Ginger & Garlic paste-1tsp

Rice flour-1tsp

Corn flour-1tsp

Maida-3tsp

Yellow food colour (optional)-a pinch

Soy sauce-1tsp

Oil to deep fry

Method

Mix all above ingredients together & leave it for 10 minutes.Sprinkle very little water(the mixture would have already left some water ).Drop one by one in oil & deep fry.Cook it till its crispy & golden brown.Serve it hot with ketchup.

Tips

Do not add too much of water otherwise it will become like bajji & will not be crisp.The potato should be just coated with the mixture.

Buttered String Beans

Ingredients
String beans cut into halves-1 bunch
Salt & Pepper to taste
Morjaram or Basil-1tsp
Crushed garlic-1(optional)
Butter-1tsp
Method
Steam the beans with salt & keep it aside.Heat butter in a pan saute the beans,salt & pepper.
Sprinkle morjaram & serve it with Chicken Kheema Spaghetti.

Baked Tandoori Cauliflower

Ingredients

Cauliflower cut into big florets-2 cups

Tandoori masala-2tsp

Curd-2tbsp

Salt & Chilly powder to taste

Oil-2tsp

Turmeric powder-1/4tsp

Method

Marinate the florets with all the above ingredients .Keep it in fridge for 2 hrs.Arrange it on a greased baking tray & broil or bake it till its golden brown.Serve it with any dip.

Chilly Idly

Ingredients

Idly-8

(cubed & fry it in tawa till light brown)

Diced onion-1

Diced capsicum-1/2

Curry leaves little

Salt to taste

Red chilly paste-2tsp
Ketchup-1tbsp

Vinegar-1tsp

Oil-3tsp

Soy sauce-2tsp

Chopped Ginger & Garlic-2tsp

Spring onions little (optional)

Yellow food colour-a pinch (optional)

Method

Heat oil in a Kadai add onion ,capsicum, curry leaves,ginger & garlic,fry till transparent.Add all the liquid ingredients,check for salt.Now add the idly fry for 2 minutes.Garnish it with spring onions.

Tips

You can also make with left over chapathi or Paratha.You can also bake the idly in oven till light brown.

Macaroni Manchurian

Ingredients

Cooked elbow macaroni-1 cup

Shredded vegetables-1/2cup

(carrot,cabbage,beans)

Chopped ginger & garlic-2tsp

Pepper & salt to taste

Chopped onion-1/2

Soy sauce-3tsp

Chille paste-1tsp

Maida-1tbsp

Corn flour-3tsp

Bread crumbs for rolling(optional)

Oil-to deep fry

Method

Mix all above ingredients together.Sprinkle very little water & make small balls.Roll it in bread crumbs or maida.Keep it in fridge for 5 minutes,then deep fry them till golden brown.

Tips

You can serve it just like that or make a sauce pour it on top of the balls & can be served with Chinese fried rice.

Cabbage Pakoda

Ingredients for PakodaShredded cabbage-1/2 cup
Chopped onion-1tbsp
Salt & Chille powder to your taste
Jeera-1tsp
Rice flour-1 tbsp
Besan -3tbsp
(i used only for binding)
Method
Mix all above ingredients in a bowl,make balls( don't worry about the shape) & deep fry them in hot oil.Remove on a kitchen paper to remove excess oil & serve .

Baked Potato wedges

Ingredients
Potato cut into wedges-4
Salt to taste
Kastoori methi-1 tbsp
Chille powder-1tsp
Olive oil-1/2 tbsp
Chat masala-1tsp
Garam masala -a pinch
Method
Pre heat the oven to 375deg. Place a foil on a baking tray.Mix all above ingredients well.Rest for 5 minutes.Arrange it on the baking tray ,bake for 10 minutes or till done.

Aloo Bonda

Ingredients for the filling

Boiled & Mashed Potato-4

Onion chopped-1

Greenchilles-4

Curry & Corriander leaves-little

Ginger chopped-1/2''

Turmeric powder-1/2tsp

Salt to taste

Hing-1/4tsp

Mustard-1tsp

Uraddhal-1tsp

Jeera-1/2tsp

Oil -for deep frying

Ingredients for the Covering

Besan-2 cups

Rice flour-1/2cup

Baking soda-1/2tsp(optional)

Chille powder-1/4tsp

Salt to taste

Ajwain-1tsp

Yellow food colour-a pinch(optional)

Method

Heat oil in a kadai temper it with mustard,uraddhal & jeera.Now fry other ingredients till done.Make small balls & keep it aside.Pour water & mix the covering ingredients to a thick dropping consistency with out any lumps.Heat oil in a kadai dip the potato balls in the besan mixture & deep fry it till done.Serve it with ketchup or corriander & tamarind chutney.

Rajma Vada / Kidney Beans Vada / How to make Rajma Vada.

Rajma Vada

Ingredients

Rajma/Kidney beans - 1 cup
(soaked overnight)
Salt to taste
Chopped onion-1
Chopped curry & Coriander leaves-little
Jeera/cumin-1/2tsp
Oil- to deep fry
Besan-1tbsp
Grind ingredients to a smooth paste
Fennel seeds-1 & 1/2tsp
Ginger-1/4''
Cinnamon-1/4''
Cloves-2
Green chilles-2
Garlic-2
(Do not add water while grinding,just sprinkle if needed)
Method
Grind rajma with the ground masala to a coarse mixture,do not add water,just sprinkle if needed.
Mix other ingredients to the batter,mix well.
Heat oil in a pan,take small amount of batter,wet your palm & flatten the batter.
Slowly slide them in the medium hot oil & deep fry till crisp & light brown on all sides.
Remove them on a kitchen paper for excess oil to get absorbed.
Serve hot with any chutney you like.

Thanks for visiting !

Green Moonghdhal Vada

Ingredients
Green Moonghdhal-1 cup
Green chilles-4
Ginger-sm. piece
Garlic-4
Fennel seed-2tsp
Cinnamon -a bit(optional)
Onion chopped-1
Corriander & Curry leaves-little
Oil to fry
Salt to taste
Method
Soak dhal for 8hrs.Grind it coarse with green chilles,cinnamon,ginger, garlic & fennel seed.Mix salt,onion,curry & corriander leaves.Heat oil in a pan make small flat vadas & fry them till crisp.

Kabuli Channa Sundal

Ingredients

Kabuli Channa-2cups

(soak it overnight)

Salt to taste

Onion-1

Green chillies-3

Curry leaves-little

Ginger-1/2''

Coconut grated-2tsp

(optional)

Tempering

Oil-1tsp

Mustard-1/4tsp

Urad dhal-1/4tsp

Hing-1/2tsp

Method

Pressure cook channa with salt .Heat oil in a pan temper it.Add onion,green chillies,curry leaves & ginger.Add the channa and fry it for 2 min.Garnish with grated coconut.