Corn Tikki Recipe | Corn Cutlets Recipe

Corn Tikki Recipe | Corn Cutlets Recipe

Ingredients :
1 cup Corn coarsely crushed in mixer
4 to 5 Boiled potatoes
4 to 5 finely chopped Green chilies
1 tsp Garam masala
4 Tbsp Chopped coriander leaves
1 Lemon Juice
Bread crumbs to bind and coat
Salt to taste

Preparation :
1. Take a Big bowl and in that take crushed Corn, Boiled Potatoes, Green chilies, Garam Masala, Coriander Leaves, Lemon Juice and add bread crumbs accordingly to bind. Mix all the ingredients.
2. Now take some mixture in hand and make small tikki's and coat them in bread crumbs. Repeat the same procedure for the remaining mixture.
3. Now in a deep pan, heat oil for deep frying. Deep Fry all the tikki's till shallow brown and crispy.
4. Serve the Corn Tikki / Corn Cutlet hot with Tomato Ketchup or Green chutney.

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Bread Sticks Recipe | Bread Finger Fries | Bread Stick Fritters

Bread Sticks Recipe | Bread Finger Fries | Bread Stick Fritters

Ingredients :
8 Bread Slices
½ Cup Besan (Gram flour)
¼ cup Rice Flour
½ teaspoon Ajwain (carrom seeds)
½ teaspoon Red chili powder
Water as required
Salt to taste
Oil for frying

Preparation :
1. In a bowl, take Besan, Rice Flour, Carrom Seeds, Red Chili Powder, Salt and mix well.
2. Add water to the mixture and make a smooth semi thick batter with medium consistency.
3. Now take the bread slices and cut 1/2" thick pieces from all 4 edges. Keep the middle soft portion to make sandwich (it will not be used in this recipe).
4. Now dip the edges in the batter prepared above and gently coat all around.
5. Take a pan and heat oil for frying.
6. Deep fry all the edges in hot oil until Golden Brown and crispy.
7. Serve hot with Green Chutney or Tomato sauce or Enjoy with Tea as Snacks.

Tips :
Do not dip the bread edges in the batter for longer time as bread edges would become soggy and would crumble in the batter.

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Gajar Ka Halwa | Carrot Halwa Recipe | Carrot Pudding Indian Style

Gajar Ka Halwa | Carrot Halwa Recipe | Carrot Pudding Indian Style

Ingredients:
8-9 Medium Carrots (Gajar)
4 Cups Milk
4 Tbsp Ghee (Clarified Butter)
10-12 Tbsp Sugar (or as required)
5-6 Green Cardamom (Choti Elaichi)
Some Cashews chopped (Kaju)
Some Almonds chopped (Badam)
1 Pinch of Saffron (Kesar) - optional
Some Raisins (Kishmish)

Preparation :
1. Rinse, Peel and then grate all the Carrots in a hand held grater. You will get approx four cups of Grated Carrots.
2. In a deep thick bottomed pan, take milk and grated Carrots.
3. Bring the mixture to a boil on a low to medium flame and let it simmer.
4. Keep stirring the mixture while it simmering on a low flame.
5. The Carrots will start to cook in the milk and the milk will start to evaporate and reduce in quantity.
6. When the milk has reduced by 3/4th, Add Ghee, Sugar and Cardamom to the mixture and stir well and continue to simmer and cook on a low flame.
7. Keep cooking till all the milk has been evaporated. Add the Cashews,Almonds, Crushed Saffron and raisins towards the end and switch off the burner.
8. Serve Gajar ka Halwa Hot, Warm or Cold or as you like it !

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Coriander Chutney | Cilantro Chutney | Green Dhaniya Mint Chutney Recipe

Coriander Chutney | Cilantro Chutney | Green Dhaniya Mint Chutney Recipe

Ingredients :
2 Cups Coriander Leaves Chopped (Cilantro)
2 Tbsp Mint Leaves
2 Green Chilies Chopped
1/2 inch Ginger piece
10 Pieces Peanuts (Groundnuts / sing )
1 tsp Sugar (optional)
1 tsp Lemon Juice
Salt To Taste
Water as Required

Preparation :
1. Take Groundnuts, Green Chili, Ginger, Sugar and Salt in a small jar of Mixer grinder and grind them until smooth.
2. Add Coriander Leaves, Mint Leaves, Lemon juice and water and grind again to make it a smooth paste.
3. Adjust the quantity of water to get the required consistency.
4. Coriander Chutney with Mint is ready to serve.
5. Can use it with various Chaats like Bhel Puri, Sev Puri, Ragda Pattice or any other Indian Chaat which calls for a Tangy and Spicy Chutney. Can also use it as a dip for snacks like Fritters and Bhajiyas.

Tips and Variations :
1. Grind Peanuts, Green Chili and ginger first, otherwise chutney may not grind well.
2. Can add a couple of garlic cloves for nice garlic flavor.
3. Adjust Chili quantity to make it less or more hot and spicy as per your palate.

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Cheese Corn Balls Recipe

Cheese Corn Balls Recipe

Ingredients:
3/4 Cup Sweet corn (boiled)
2 Medium Potatoes (boiled and peeled)
3/4 cups Cheese grated (I used a 50:50 ratio of mozzarella and Amul processed cheese)
2 Tbsp Corn flour
1 tsp Ginger-Green Chili paste
1/4 tsp Black Pepper powder
1/4 cup Coriander leaves chopped
Salt to taste
Oil for deep frying
Corn flour for coating
Breadcrumbs for coating

For Batter :
2 Tbsp All Purpose Flour
2 Tbsp Corn flour mixed in 1/2 cup water
Salt to taste

Preparation :
1. Boil the Potatoes. Do not over boil. Cool, peel and grate them.
2. Now Coarsely grind the boiled Sweet corn in a mixer grinder.
3. Take a deep bowl and add the grated Potatoes, Boiled Sweet Corn, Grated cheese, Black pepper powder, Ginger, Green chili paste, Salt, Coriander leaves and Corn Flour. Mix all the ingredients to a smooth mixture. If the mixture appears soggy or has a lot of moisture, add breadcrumbs to help bind the mixture. Now with your hands make small lemon sized balls of the cheese corn mixture and refrigerate for a few minutes.
4. Now in a heavy bottomed vessel, heat oil for deep frying. Coat the Cheese Corn Balls in Cornflour batter and then evenly coat them with Bread Crumbs.
5. Place each ball in the hot oil. Do not over crowd. Deep fry till Golden brown in color. Carefully remove the fried balls onto an absorbent paper.
6. Serve the Cheese Corn Balls with Tomato Ketchup or Coriander Chutney.

Tips :
You can add any flavor of your choice like Garlic powder, Oregano or Red Chili Flakes to the mixture.

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Capsicum Pakora | Shimla Mirch Ke Pakode | Capsicum Bhajiya | Bell Pepper Fritters

Capsicum Pakora | Shimla Mirch Ke Pakode | Capsicum Bhajiya | Bell Pepper Fritters

Ingredients :
2 medium Capsicum / Bell Pepper (Shimla Mirch)
½ Cup Besan (Gram flour)
¼ cup Rice Flour
¼ teaspoon Ajwain (Carom seeds)
½ teaspoon Red Chilli powder
Salt as per taste
Water as required
Cooking oil as required for deep frying

Preparation :
1. Now cut thin Slices of all the Capsicum (Bell Pepper) and remove the seeds and keep aside.
2. In a bowl, mix Besan, Rice Flour, Ajwain, Red Chilli Powder and salt. Add Water to it and make a smooth thick batter.(Assure there are no lumps)
3. Take Oil in pan to deep fry and heat the oil on medium flame.
4. Now dip the Slices of Capsicum into the Batter prepared and coat all around.
5. Deep fry the slices in Hot oil until both sides turn golden brown and look crispy.
6. Take the fried pakoras out on a Kitchen napkin to remove excess oil.
7. Repeat the above procedure for all the slices of Capsicum.
8. Serve hot fried Pakoras / Fritters with Green chutney or Tomato Sauce.

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Vegetable Biryani or Veg Biryani Recipe

Vegetable Biryani Recipe

Ingredients:
1 cup Basmati Rice
2 medium Onion, sliced lengthwise
½ cup Green Peas
5-6 Florets of Cauliflower
½ cup Carrot and French beans pieces.
Puree of 2 medium Tomato.
8-9 Cashew Nuts
1 tbsp Garlic Paste
1 tbsp Ginger Paste
½ cup Milk
¼ to ½ cup Plain Yogurt, well beaten
1 tbsp Ghee
½ tsp Red Chili Powder
¼ tsp Turmeric Powder
1 tbsp Vegetable Biryani Masala
Salt to taste
2 tbsp Oil
(Add other Veggies of your choice)

Preparation:
1) In a deep sauce pan boil 2½ cup water. Add ½ tbsp Oil and ½ tbsp Salt. Then add 1 Cup Basmati Rice. Let it cook on Medium heat. Cover with lid for few minutes. Do not cook rice completely. Let it be uncooked slightly. Drain and transfer rice to a flat plate for cooling.
2) Cook vegetables. Do not overcook them, Keep them uncooked slightly.
3) Heat a nonstick pan; add 2-3 tbsp oil and Onion, Cashew nuts, Ginger-Garlic Paste. Sauté for 2 minutes on medium heat. Then add Tomato Puree, ½ tsp Red Chili Powder, ½ tsp Turmeric Powder. Cover and cook for 2-3 minutes. Then add Yogurt, Biryani masala and mix well. Then add cooked vegetables and very little salt. Let it cook for few minutes.
4) In other pan spread rice and make a layer. Then make layer of gravy. Again make Rice Layer followed by layer of Gravy. Make 3-4 more layers like this.
5) Pour ½ cup milk over the surface. Cover pan with lid and let it cook for 10-12 minutes. Keep the heat on medium. Once Biryani is ready, drizzle Ghee over Biryani to enhance richness.
6) Serve with Raita.

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Dal Vada Recipe

Dal Vada Recipe

Ingredients :
1 cup Bengal gram,soaked for 2 hours,(chana dal)
1 onion, finely chopped,
2 cloves (Laung)
1 cinnamon stick (Dalchini)
2 tbsp coriander, finely chopped, (Hara Dhaniya)
3 red chillies, dried,crushed (Sookhi lal mirch)
1 tbsp ginger,chopped fine (adrak)
1 tbsp garlic, chopped, (lehsun)
2 tbsp rice flour (chawal ka Atta)
1 Tbsp fennel seeds, (saunf)
Oil to deep fry
Salt to taste

Preparation :
• Soak chana dal for 2 hours and put in the blender.
• Add red chillies, ginger, cloves and cinnamon and grind coarsely. If needed add a little water. Make sure the mix ture is dry.
• Remove the mixture in a big bowl.
• Add onions, garlic, coriander, fennel seeds and salt.
• For binding add rice flour and mix everything properly.
• In a wok heat oil for deep frying.
• Make small dumplings of this batter and deep fry them until they are golden brown.
• Remove on a paper towel to soak excess oil.
• Arrange the vadai into a serving plate and serve hot with coconut chutney.

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Dal Fry Recipe

Dal Fry Recipe

Ingredients :
1½ cup toor dal
4 tbsp oil
3 tbsp cumin seeds
1 large onion
2 large fresh tomatoes
2-3 thin green chilies
1 teaspoon red chili powder
1 tbsp garam masala
3 tsp sugar
2 tbsp salt

Preparation :
Wash toor daal in 4 changes of water, then set to cook. put enough water in the toor dal to be about 1 1/2 inches above the dal. If you don't have a pressure cooker, it should take somewhere around 45 minutes for the daal to become soft.
In a Saute pan add oil, cumin, finely chopped onion and green chillies. Saute until the onions are transparent.

Add diced tomatoes and saute for 2 more minutes.

Check the dal to make sure it is soft, then mash with a potato masher until you have a porridge-like consistency. If you need to retrieve water from the pan, then do it beforehand. Just remember, you can always put the water back in, if there isn't enough, but you can't take it out once the dal is mashed.
After the dal is mashed add the saute mixture.
Add red chili powder for more heat if necessary.   
Add garam masala, salt and sugar. stir over heat for 2 minute and it is ready.

Serve with Phulka, Roti, Chapati, Paratha or with Plain Rice / Jeera Rice.

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Dahi Vada Recipe

Dahi Vada Recipe

Ingredients :
1 Cup Urad daal
Salt to taste
Oil to fry
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste

Preparation :
For Vada -
Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot vadas and put them in cold water for 2-3 minutes.
Now Take them out of water, squeeze out the water and keep aside.
For Dahi(yogurt) -
Blend the curd(yogurt) and little water until it is smooth.
Keep in refrigerator for an hour to get chilled.
Add salt, red chili powder and cumin powder.

Serving :
In a deep dish arrange wada and pour dahi over them.
Now add Imli (tamarind) chutney and green chutney.
Garnish with coriander.
Serve the dahi vadas chilled.

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