Shami Kabab

Ingredients

½ kg boneless beef cut into small pieces
½ tsp. salt (according to taste)
1 cup presoaked dal Chana
12-15 whole dried red chilies
15 whole black pepper(Kali Mirch)
8 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ tsp. cumin seeds (Zeera)
1 stick of cinnamon (Dalchini)
4-6 green chilies
½ a bunch (or ½ cup chopped) coriander (Dhaniya) leaves
1 egg
1 medium sized onion coarsely chopped
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste

Instructions

In a pot put with meat, salt, red chilies, chopped onion, Black Peppercorn. (Kali Mirch), cloves, Black Cardamom (Bari Ilaichi), Cumin Seeds (Zeera), cinnamon, Ginger (Adrak) and 3-4 glasses of water and leave to tenderize on low-medium flame.
Meanwhile boil the dal separately until soft.
When the meat has softened and water is dried completely add the dal and mix together.
Remove from heat and let cool.
Grind and add green chilies, egg, and fresh Coriander (Dhaniya) leaves. Form into kababs (12 to 16) and fry. (deep or shallow as desired)
If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.
Then remove and put in any bag or box in which you want to store. Freeze until needed.

Serve with Raita or Mint (Podina) chutney and onion rings with paratha or chapati.

Serving: 4 to 5 persons

Keemay k Pakoray

Ingredients

250 gm very finely minced mutton or beef
½ tsp. salt or according to taste
½ tsp. crushed whole dried red chilies
4-5 black pepper (Kali Mirch)
1-2 green chilies chopped
1 tsp. crushed coriander (Dhaniya) seeds
¼ tsp. cumin seeds (Zeera)
1 small onion finely chopped
2 tbs. basen OR 1 slice of bread OR 1 egg
Oil for deep-frying


Instructions

In the mincemeat add all the spices and mix well. Add any one of the following to the meat mixture. basen flour OR bread Or egg.
Mix well. Heat the oil for deep-frying. Make small balls of this mincemeat mixture and deep fry
Till golden brown.
Serve with ketchup or mint chutney

Batata Vada

Ingredients:

6 Potatoes
3-4 onions, chopped finely
2 cups Bengal gram flour (besan)
3-4 green chilies small piece ginger
4 cloves garlic
Sugar according to taste
Juice of one lime
1 tsp. coriander leaves, chopped
Salt according to taste
Oil for deep frying
1 tsp. mustard seeds
1 tsp. turmeric powder
1/2 tsp. red chili powder
1 tsp. /var/hin seeds
A pinch of baking soda


Method:

1.Pressure cook the potatoes till soft. Peel, mash and keep them aside.
2.Blend together the green chilies, garlic and ginger to a fine paste.
3.Mix together the potato, onions, ginger/garlic/chili paste, coriander leaves, sugar, lime juice and salt.
4.Heat a little oil and add the mustard seeds and curry leaves. When the mustard crackles, remove from heat and add to the potato mixture. Mix well.
5.Make a smooth batter with the Bengal gram flour, salt , /var/hin seeds, red chili powder and turmeric powder.
6.Add a teaspoon of hot oil when making the batter. Let the batter remain thick.
7.Divide the potato mixture into equal sized portions, the size of a lemon.
8.Dip each ball in the batter and deep fry till golden brown in color.

Meetha Samosa - Gujia

Ingredients:

For the Dough:
2 cups - plain flour
2 to 3 tbsp - milk
½ cup - sugar
2 ½ tbsp - ghee
oil for frying

For the Stuffing:
½ kg - mawa
3 tbsp - coarsely chopped cashew nuts
4 tbsp - castor sugar
5 - green cardamoms, ground
3 tbsp - raisins

Instructions:

1. Sift flour. Add sugar. Rub in ghee with fingertips till well mixed.
2. Add enough milk to make a fairly stiff dough.
3. Divide into ten balls and roll out on an oiled board as for puris.
4. Cut each into half and from into cones for filling.

To Make the Stuffing:

1. Moisten mewa with milk.
2. Add sugar, raisins, cashew nuts and cardamoms. Mix well.
3. Stuff samosas with filling and seal edges with a little water.
4. Deep fry samosas in hot oil till golden brown. Drain and serve.

Noodles Pakora

Ingredients:

2 packets Noodles (chicken)
3 teaspoons green chillies (chopped)
1/3 cup white cabbage (chopped)
1/3 cup onions (chopped)
1/3 cup green capsicum pepper (chopped)
1/3 cup spring onions (chopped)
1 teaspoon chilli powder (dried and ground)
1 teaspoon soy sauce
1 teaspoon vinegar
1 teaspoon salt
1 cup cottage cheese (plain, cut in small cubes)
2 cups besan
2 cups water
2 cups canola oil

Instructions:

1. Boil Noodles in 3 cups of water for 2 minutes. Add tastemakers and keep it aside.
2. When cool, mix with green chillies, cabbage, onions, capsicum pepper, spring onions, dried chilli powder, soy sauce, vinegar, salt and cottage cheese cubes.
3. Mix besan, a pinch of salt and water to form a smooth, thick batter.
4. Add to the noodle mixture and mix well.
5. Heat oil in a wok.
6. Shape the mixture into small pakoras and deep fry till golden brown.

Papri Chaat

Ingredients:

For Papri:
Wheat Flour 1 1/2 cup
Maida 3 cups
Oil 1/4 cup
Red Chilli Powder 1 tsp
Turmeric Powder 1/2 tsp
Heeng 1/4 tsp
Cumin seeds 1 tsp
Ajwain Seeds 1 tsp
Vegetable Oil 2 tbsp
Salt to taste

For Green Chutney:
Coriander Leaves 1/2 bunch
Grated Coconut 1/2 cup
Lemon Juice 2-3 drops
Green Chilli 1 hot
Salt to taste

For Tamarind Chutney:
Dates 4-5
Tamarind 1 tbsp
Red Chilli Powder 1/4 tsp
Salt to taste

For Yoghurt:
Yoghurt 4 cups
Sugar 4 tbsp
Curry Leaves 2-3
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Salt to taste
Oil 2 tsp

Other:
2 Potatoes Boiled

Instructions:

Papri:

* Grind the cumin seeds and the ajwain seeds.
* Mix maida, wheat flour, red chilli powder, turmeric, salt, hing,oil, crushed cumin and ajwain seeds together.
* Knead a little hard dough adding water as required.
* Roll out very small even size round puris of the dough.
* Deep fry them in oil and pressing on center, o that they may swell up. Take out & keep aside.

Green Chutney:

* Make the green chutney by mixing grated coconut, washed and chopped coriander leaves, salt, lemon juice, green chillies in a mixer to make a fine paste. Keep aside.

Tamarind Chutney:

* Make the tamarind chutney by boiling the dates and tamarind together in water till they are cooked. Then blend it in a blender to make a fine paste. Mix salt and red chilli powder to it. Keep it aside.

Yoghurt:-

* Beat the yoghurt and add sugar and salt. Mix well.
* Then heat the oil and season it with mustard seeds, cumin seeds and curry leaves and then pour it hot in the yoghurt.
* Mix it well and keep it aside.

Finally:-

* Now boil the potatoes and cut into small cubes. Add salt and little chat masala powder.
* In a plate take slightly pressed puris. Put one tbsp of potatoes. Then put 3 tbsp yoghurt mix over it. Add 1 tsp of green and tamarind chutney over it. Sprinkle little red chilli powder and chaat masala powder and serve.

Aaloo bonday

Ingredients:
potatoes 1/2 kg
mustard seeds (rai): 1/4 tsp
hin seeds (zeera): 1/4 tsp
red chillies: 1/2 tsp
salt: to taste
karhi patta: few leaves
imli ka paani: 1/4 cup
onion thinly sliced : 1/2 cup
green chillies: 2 chopped
fresh coriander: 2 tbsp chopped
gram flour (besan) : 1/2 cup
cooking oil: 2tbsp
2 cups for deep frying Boil

Instructions:

1-Take potatoes, mash them.
2-Heat oil in a frying pan then add zeera rai karhi patta and fry for two minutes.
3-Then add chillies, salt and mashed potatoes.
4-Mix well and then add green chillies , fresh coriander , onions & imli ka paani .
5-Cook till the water is evaporated . Keep the mixture in the refrigerator for about an hour .
6-Make balls of the entire mixture . Heat oil in a wok .
7-Coat the prepared balls in besan dissolved in warm water with zeera and red chillies .
8-Deep fry these balls in oil heated in the wok .
Serve with ketchup or green chutney .

Cheese Samosa

Ingredients:

1.Cottage Cheese ...1 packet
2.Coriander…1 bunch
3.Green Chilies (finely chopped)..4
4.Onion (finely chopped)…1
5.Almonds…10
6.Black pepper (whole).…10
7.Salt…to taste
8.Flour…a pinch
9.Samosa stripes…2 dozens
10.Oil...2 cups

Instructions:

1.Grind almonds and black pepper.
2.Mix the almonds and black pepper powder in cheese.
3.Mix the green spices and chopped onion in the cheese and keep aside for few minutes.
4.Take the somasa stripes one by one and add one tablespoon of the cheese mixture in it.
5.Fold the samosa stripe in triangle shape and close the ends with wet flour.
6.Deep fry the samosas on low heat.
7.Serve with ketchup.

Mixed Vegetable Cutlets

Ingredients:

1 c Cauliflower florets 3 tb Sunflower seeds
1 c Potatoes, diced & peeled 1 1/2 ts Salt
1 c Green peas, frozen or fresh 1/4 ts Black pepper
1 c Green beans, 1/4 inch pieces 1/2 ts Turmeric
1 c Finely shredded carrots 1 ts Garam masala
1/2 c Finely shredded beets 3/4 c milk
1/4 c Finely chopped celery 2 tb Cornstarch
2 Hot green chilies, quartered 2 tb Whole wheat flour
2/3 c Cooked chick peas 2/3 c White poppy seeds
3 tb Almonds Ghee for shallow frying
3 tb Walnuts


Instructions:

1-Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots, beets & celery in a steaming basket, cover & place over the pot. Cook until the vegetables are tender-crisp. Drian, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables.
2-In a blender, while it is running, drop in the chilies. Add the chick peas, nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions.
3-Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover & refrigerate for 30 minutes.
4-Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry.
5-Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain & serve.

Samosa Recipe

Ingredients

½ Kg minced beef
½ tsp. salt (to taste)
¼ tsp. turmeric (Haldi) powder
¼ tsp. chili (Lal Mirch) powder
3-4 green chilies chopped
2 onion coarsely sliced
1 cup fresh coriander (Dhaniya) leaves

Instructions

Put the meat in a pot on medium-low heat and dry the water already present in it stirring constantly to prevent burning along with salt, pepper and haldi.
When water dries add green chili, onion and dhaniya and dry water on high heat and remove.
Take the ready-made samosa strips available in market and use this filling. Seal the edges of samosa using a mixture of some flour dissolved in a little water and cooked into a thick paste.

Pakoray Recipe

Ingredients

1 cup besan flour
1 cup water
½ tsp. salt
¼ tsp. chili (Lal Mirch) powder
Oil for deep-frying
Any vegetable preferred for pakora example potato, eggplant (brinjals), Spinach leaves, beans and cauliflowers

Instructions

Mix together the basen with the water and forma thick paste. Add the salt and chili powder. and mix well.
Any vegetable can be used to make pakora.
Potato: peel the potato and slice finely. Dip in basen mixture to coat evenly on all sides and deep fry.
Brinjals: Wash and slice thinly. Coat on all sides with basen mixture and deep fry.
Spinach Leaves. Take each leaf. Wash and dry. Coat well with basen mixture and deep fry

Cutlets Recipe

Ingredients

2-3 medium size potatoes boiled
1 tsp. salt or according to taste
½ tsp. ground black pepper (Kali Mirch)
Breadcrumbs for coating
1 egg beaten
Oil for deep-frying
Assortment of fillings

Instructions

Boil the potatoes and remove their skins. Allow to cool and then mash to paste. Add the salt and pepper and mix well. Take a small amount of this mixture in the hand and flatten to a disc shape. Add the filling in the middle and cover on all sides to form a kabab like shape. Dip in beaten egg and then roll in breadcrumbs to coat well all over. Deep fry till golden brown. Serve with ketchup or chutney.

Fillings:

1. Grated Cheddar or Mozzarella Cheese
2. Pre cooked keema (mincemeat)
3. Grated carrots, cabbage, capsicum , peas mixture.
4. Any other preferred filling that you like.