Microwave Roast Potatoes

Microwave Cooking :
Preparation time : 5 minutes
Cooking time: 9 minutes
Serves 2
Ingredients
* 1 cup baby potatoes
* 1 tablespoon cream
* 1/4 teaspoon kasuri methi (dried fenugreek leaves)*
* 1 tablespoon oil
* salt to taste
To be ground into a paste
* 4 Kashmiri chillies
* 2 cloves garlic; 12mm
* (1/2) piece ginger
* 2 teaspoons coriander-cumin seed powder
Method
* Wash the potatoes thoroughly, pierce them with a fork and place them all around the circumference of the microwave turntable. Place a glass of water in the centre to prevent the potatoes from getting wrinkled.
* Microwave on HIGH for 5 to 6 minutes until the potatoes are soft.
* Heat the oil in a microwave safe bowl, add the prepared paste and salt and mix well. Microwave on HIGH for 1 minute.
* Add the potatoes, cream and kasuri methi and microwave on HIGH for 2 minutes.

Potatoes in Mango Chutney Sauce

Ingredients:

8 large potatoes, peeled and cut in quarters
3 tomatoes, chopped
2 onions, finely chopped
2 tablespoons cooking oil
1 teaspoon turmeric powder
2 tablespoons mango chutney sauce, without mango pieces.
Handful of fresh coriander leaves, chopped
Salt and pepper
Method
Heat the oil in a large non-stick pan. Sauté the onions on high heat until golden, then add the tomatoes. Under regular stirring cook the mixture until it turns into a thick paste.
Add some salt and the turmeric powder. After a minute throw in the potatoes and approx. 50 milliliters water. Covered and on low heat, simmer the potatoes until soft and the water has evaporated – this takes about 15-20 minutes.
Stir in the mango pickle sauce and a sprinkling of pepper. Garnish with the chopped coriander leaves and serve with warm rotis or pita bread

Potato Nests with Sour Cream and Smoked Salmon

Ingredients
* 1 1/2 pounds large russet potatoes
* 1/4 cup thinly sliced smoked salmon (2 oz.), plus a small amount for garnish
* 1 tablespoon grated lemon peel
* 3/4 cup sour cream
* 1/2 teaspoon salt
* Pinch black pepper
* Small parsley leaves, optional
Method:
In a large saucepan, bring unpeeled potatoes and enough cold water to cover to a boil over high heat. Reduce heat, cover and simmer potatoes until just cooked, about 20 minutes. Drain potatoes, let cool and then refrigerate for at least 1 hour, until cold.
Meanwhile, pulse smoked salmon and lemon peel in a food processor, scraping down bowl. Add sour cream and process until combined. Refrigerate, covered, until ready to serve.
Preheat oven to 425°F. Lightly grease 32 mini-muffin-tin cups. Peel and coarsely grate potatoes. Gently toss potatoes with salt and pepper in a bowl. Place about 1 heaping Tbsp. potato mixture into each muffin cup and press against bottom and up sides, allowing some mixture to extend above rim. (Do not spread mixture too thin or holes will form while baking.)
Bake potato nests until edges are dark golden, about 25 minutes. Coowwl nests in pans for 10 minutes. Carefully remove nests from pans and place on a baking sheet lined with paper towels to set. (Nests may be made up to 4 hours ahead; leave at room temperature.)
Preheat oven to 375°F. Place potato nests on a clean, large baking sheet and bake until heated through and crisp, 6 to 8 minutes. Transfer potato nests to a platter. Using a small spoon, dollop about 1 tsp. sour cream mixture into each potato nest and top each with a tiny strip of smok

Aaloo Ke Qatlay

Ingredients
Potatoes (medium) 250 gm
Dhania seeds (roasted) 1tbs
Zeera (roasted) 1 tsp
Sonth (powdered dried ginger) 1tsp
Dried anardana 1 tbsp
Red chillies (shredded after roasting) two
Green chillies (chopped, optional) two
Mustard oil
(or any other preferred cooking medium) 2 tbsp
A small pinch of hing
A large sprig of fresh dhania
Salt to taste
Method
Wash the potatoes and slice into thin rounds. Heat oil in a frying pan and when smoking, add hing. Follow with other coarsely pounded spices immediately. Add potatoes, anardana, chillies, along with salt. Stir well. Lower the heat and cover to cook for about five to seven minutes. Sprinkle with a little water to avoid sticking to the bottom or scalding. Garnish with fresh dhania.

Zeera Aaloo

Ingredients:
1 pound cooked potatoes*
3–4 tablespoons vegetable oil
1/2 inch freshly grated ginger
1/2 teaspoon cumin seeds
1 teaspoon ground cumin
3/4 teaspoon red chili powder
1/3 teaspoon turmeric
1/2 teaspoon amchur (mango) powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup cilantro, chopped
. *Use firm, thin-skinned potatoes such as Yukon

Method:
1. Peel and boil the potatoes—then cut them into ¾-inch pieces.
2. Pour the oil into a heavy bottomed pan, set the heat to medium high, and heat until almost smoking.
3. Add the cumin seeds and cook until they begin popping—approximately 10–seconds. Adjust the heat as required to avoid burning the seeds.
4. Add the ground cumin, chili powder, turmeric, and amchur to the oil and cook for several seconds.
5. Add the potatoes and mix thoroughly.
6. Add the salt and pepper and continue cooking until the potatoes are light golden brown.
7. Sprinkle with cilantro and serve.

Firdausi Aaloo

Ingredients:
1 kg baby potatoes
1 ½ tbsp white sesame seeds
1 ½ tbsp black sesame seeds
( you may use only white or only black sesame seeds instead)
¾ tsp kashmiri chilli powder
1 tsp cumin seed powder
¼ tsp turmeric powder
¼ tsp asafetida powder
salt to taste
1 sprig curry leaves
2 tbsp oil
Method:
Cook the potatoes (boil, steam or microwave) till well cooked but firm and not mushy.
As I mentioned above, you can use larger potatoes cut up into chunks, either before or after cooking them. I usually peel the potatoes, cut them up and then microwave them at 100% for 7 -8 minutes.
Now add the salt, the turmeric, chilli and cumin seed powders to the potatoes and gently mix well so that the potatoes are evenly coated with the salt and spice mixture.
In a pan or wok, heat the oil. Turn down the heat to medium and add the sesame seeds. Stir and when they start popping, add the asafetida powder and curry leaves. Stir once (do not allow the asafetida to burn) and add the spiced potatoes. Mix well so the potatoes are coated with the sesame seeds. Continue cooking on low to medium heat for another 5 -10 minutes so that the potatoes become a little crisp. Take off the heat, dish and serve warm as an accompaniment to chapathis or rice.

Pan Fried Shrimps

Ingredients:
1/2 pound of shrimp
2-3 tablespoons cornstarch
1/4 cup of corn oil
salt – to taste
pepper – to taste

Method:
Salt the shrimp and let sit for 10-15 minutes. Then rinse under cold water. This plumps up the shrimp and freshens them up. Now lightly salt the shrimp. Add freshly grated black pepper – as much as you can handle. Dip the shrimp in cornstarch. In a smallish saute pan (or wok), heat the oil to very hot, but not smoking. Spread the shrimp in the pan evenly. Hopefully they will all fit. After a minute or so, turn them on the other side. After another minute or two when they have turned pink, take them out of the pan. Squeeze some lime on and eat.

Potato Stuffed Green Chillies

Ingredients:
Green long Mirch [chilies] – 4 big ones
Potatoes – 2 medium size
Besan (Bengal gram flour) – ½ cup
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Olive oil – 4 tbsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Amchur powder (dried mango powder) – ½ tbsp
Kitchen King masala – 1 tsp
Salt as per taste
Method:
1. Wash and dry green mirch. Make a slit lengthwise in the mirch and remove all the seeds.
2. Boil and peel potatoes and keep aside.
3. In a pan heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add boiled potatoes and mash it. Sauté for another 2-3 minutes mix well and cover the pan with the lid. Turn the heat to medium-low for 2 minutes.
4. Add one spoon at a time besan to the potatoes and mix well. After adding all the besan to the pan, cover it for 4-5 minutes to cook the besan thoroughly. Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder and salt). Mix well and cook for a minute. Stuffing is ready.
5. Take the stuffing off the flame and cool it down.
6. Preheat oven at 375 degrees for bake.
7. with the help of dry spoon fill up the mirch with stuffing. Arrange stuffed mirch in an oven proof shallow pan, drizzle 1 tbsp vegetable oil and bake it in the oven for 15 minutes. Keep checking few times.

Ranch Chicken Wraps

Ingredients:
* 1 can jumbo biscuits
* 2 Tablespoons olive oil
* 1 envelope ranch dressing
* 3 chicken breasts , sliced and cooked
* 2 Tablespoons melted butter
* ½ cup sour cream
* ½ cup mayonnaise
Method:
Preheat oven to 350 degrees. Prepare 15×10x1 inch baking sheet by spraying with a light coat of non-stick cooking spray. In a small bowl, combine oil and 1 Tablespoon dry ranch dressing mix. Combine until well blended. Separate biscuit dough into 8 rounds. Using a rolling pin, roll each biscuit into a 6 inch oval. Spread about 1 teaspoon of ranch mixture onto dough. Arrange 3-4 pieces of chicken into center of biscuit. Bring long ends of biscuit together and pinch to seal or use a toothpick to secure. Brush each biscuit with melted butter and sprinkle tops with about 2 teaspoons dry ranch dressing powder. Bake for 18-22 minutes or until light golden brown. In a small bowl, prepare dipping sauce by mixing sour cream, mayonnaise and any remaining ranch dressing mix. Serve warm wraps

Corn Fritters

Ingredients:
* 2 cups fresh corn kernels*
* 2 tablespoons finely chopped bell pepper, optional
* 2 tablespoons finely chopped red onion, optional
* 1/4 cup sugar
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 cup flour
* 2 large eggs
* 1 tablespoon butter, melted
* 1/3 cup half and half (or milk)
Method:
Cut corn from cob;* set aside. If using onion and pepper, finely chop and set aside.
Stir together sugar, salt, baking powder, and flour; set aside.
Whisk together eggs, melted butter and half and half (or milk). Add sugar and flour mixture and stir gently. Fold in corn and other optional vegetables.
Heat non-stick griddle over medium-low heat; (spray with non-stick spray as needed to prevent fritters from sticking). Drop about 2 tablespoons batter onto hot griddle. Using the back of a spoon, gently spread batter out to create a 4-inch circle. Cook 2-3 minutes, gently flip fritter and cook 1-2 minutes longer or until golden brown. Serve warm with suggestions below.
Corn fritters were a harvest favorite of pioneers and they are prized by Gourmets today. Depending on what they are served with, use them as an appetizer, breakfast dish, supper entrée, or as a side dish. There are two types of fritters: 1) deep fried doughy lumps, and 2) those that resemble a thinner pancake. This recipe is the less fattening pancake variety. Recipe makes approximately 15 4-inch pancakes, serves approximately 5
* Stand corn cob on end; slide a sharp knife down the cob, slicing off the top half of the kernels; turn the knife over and using the dull side of knife, scrape the remaining kernels and milky starch from the cob of corn. If fresh corn is not available, drained canned corn or frozen corn will work.
- Plain fritters (made without the onion and pepper) are excellent plain, sprinkled with powdered sugar, or served with syrup.
- Fritters made savory with onion and pepper are nice with fresh tomatoes, or Crab Topping: Drain and pat dry approximately 6-ounces lump crab meat, gently stir in 1/2 cup sour cream, 2 tablespoons snipped fresh chives, 1/4 teaspoon white pepper, 1/8 teaspoon cayenne pepper, salt to taste. Spoon over fritters.

Fried baby corn

Ingredients
baby corn- 200 gms
for the batter:
maida-1/4 cup
besan-1/4 cup
chilli- ginger paste- 1 tbsp
red chilly powder – 1/4 tsp
chopped coriander- 2 tbsp
soda-bi-carb – 1/4 tsp
salt-to taste
oil for frying
chaat masala
Method
1) clean baby corn. if big, cut into 2 pieces.
2) soak them in ice cold water for 10 mins so as to retain their crispness
3) drain and keep it aside
4) mix maida and besan.
5) add chilly ginger paste, chilly powder, chopped coriander, soda bi carb and salt.
6) add enough water to make a smooth paste
7) dip the baby corns and deep fry them in oil until golden brown. sprinkle chaat masala and serve with green or spicy chutney

Noodles cheese balls

Ingredients
Chinese Noodles – 1 pack
Cottage Cheese (Paneer) – 250 grams
Tomato ketchup – 1 bowl
Salt and Red chllis to taste
1/2 tsp hot spice (garam masala)
pinch of nutmeg powder (jayfal)
Oil for deep frying
Method

1. Boil Noodles till they are fully cooked, remove from fire and wash it with cool water.
2. Drain water from Noodles and keep them aside to cool.
3. Cut cottage cheese into cubes.
4. Mix tomato ketchup, salt, chilli powder, hot spice, nutmeg powder and noodles together.
5. Add cheese cubes to the mixture and mix gently.
6. Make bolls of the mixture assuring that cheese cubes won’t break.
7. Deep fry these bolls on a slow to medium fire till they turn golden brown.
8. Serve hot with mint chutney or any other spicy chutney.

Corn Cheese Balls

Ingredients
150 gms boiled sweet corn
200 gms processed cheese grated
200 gms potatoes boiled and mashed
100 gms capsicum cut into small pieces
salt to taste
1 tsp white pepper powder
½ tsp. cornflour
1 tsp. refined flour (maida)
oil for frying,
6 tbsp. bread crumb
2 tsp chana daal
chopped coriander
For the batter:
4 tsp. maida,
1 tsp. cornflour,
water as required.
Method
1. In a bowl, combine the cheese, potato, chana daal, corn and capsicum.
2. Add the salt, white pepper, oregano, cornflour and the refined flour. Mix thoroughly.
3. Divide and shape the mixture into tiny balls. Set aside.
To prepare the batter:
Mix the maida and cornflour with sufficient water to make a thick consistency. To make the corn cheese balls:
1. Dip the corn cheese balls in the batter and roll them in the bread crumb
2. Heat the oil in a deep pan and fry the corn cheese balls.
3. Serve hot with green chutney or sauce.

Crispy cheese rolls

Ingredients
2 tablespoon grated cheese
½ cup milk
2 small onion finely chopped
2 green chilli chopped fine
1 teaspoon ginger finely chopped
8 bread slices
1 tablespoon finely chopped coriander leaves
oil for deep frying
salt to taste

Method

1. Mix the milk, grated cheese, chopped onions, green chilli,ginger, coriander leaves and salt in a bowl.
2. Spoon the mixture on to each bread slice and roll it tight.
3. Heat the oil for deep frying on high flame. Drop in the rolls slowly.
4. Reduce the heat and fry on medium flame stirring frequently till the rolls are crisp and light brown in color.
5. Drain on a paper towel.

Mixed Fruit Chaat – Dehli ke Kachalu

Ingredients:
1 cup papaya, diced
3/4 cup pineapple, diced
1 cup apple, diced
1/2 cup banana, diced
4 to 5 gooseberries, cut into2 halves each, (optional)
1/4 cup black and green grapes
1 cup cucumber, peeled and diced
10 to 12 cherry tomatoes, cut into 2 halves
1/2 cup boiled potato, diced
1/2 cup kachalu, boiled and diced (optional)
2 green chillies, finely chopped
1 tablespoon chopped coriander
For the seasoning
1 tablespoon green chutney
1 tablespoon khajur Imli ki chutney
1/4 teaspoon black salt (sanchal)
1/2 teaspoon roasted cumin seed (jeera) powder
1 teaspoon chaat masala
1/4 teaspoon chilli powder
juice of 1/2 lemon
a few sprigs mint leaves
salt to taste

Method:
1. Combine all the chaat ingredients in a bowl and toss well with the seasoning.
2. Serve immediately.

Lucknowi Dahi Baray

Ingredients:
½ cup (175 g) – split black gram, without skin
½ cup (100 g) – split green gram, without skin
1 tsp – lukewarm water and 1 tsp – salt, mixed together
1 tsp – chilli powder
½ tsp – ground coriander
1 tsp – cumin seeds, roasted and ground
½ level tsp – salt
tamarind chutney
oil for deep frying

For Stuffing:
25 g – raisins, soaked and chopped
3 – green chillies, seeded and chopped
1 – medium onion, grated
4 tbsp – fresh ginger, finely grated
3 tbsp – coriander leaves, finely chopped
For Garnishing:
2 tbsp – fresh coriander leaves, finely chopped
For Yogurt Mix:
2 cups (500 ml) – plain yogurt
1cup (150 ml) – water
1 level tsp – chilli powder
½ level tsp – freshly ground pepper
1 level tsp – cumin seeds, roasted and ground
1 level tsp – salt
1 level tsp – sugar
Method
1. Soak daals (lentils) overnight.
2. Wash next day thoroughly.
3. Place daals in a blender and grind to a paste, adding a little water at a time to ease the grinding.
4. Drop 1 tsp of the paste into a bowl of cold water to test if the taste is of the right consistency.
5. It should rise to the surface.
6. Add salt and chilli powder to the daal paste and beat well.
7. Make tamarind chutney and chill.
8. Beat yogurt, water, sugar and salt.
9. Chill slightly.
10. Heat oil in a deep frying pan.
11. Place a piece of wet cotton cloth on a hard surface.
12. Keep a bowl of cold water nearby.
13. Place a tablespoon of the daal paste on the wet cloth.
14. Wet your fingers and pat it to a round shape.
15. Place 1 tsp of the stuffing in the center.
16. Now tilt the cloth and fold the paste in half over it.
17. Cover the stuffing completely.
18. Again wet your fingers and place over the bada and carefully prise away the stuffed bara.
19. Repeat with the remaining paste one by one.
20. Carefully lower the baras, a few at a time, into the hot oil.
21. Fry to a golden color turning once or twice.
22. Remove from oil and keep on a kitchen paper for one minute, then put the salted water.
23. When the baras sink and remain at the bottom, take them out one by one and press gently between your palms to squeeze out the water.
24. Dip them in the yogurt mix for 5 minutes and place them in a deep serving dish, keep in a cool place.
25. Ten minutes before serving, spoon the remaining yogurt sauce over the baras and then gently spoon the tamarind chutney over it.
26. Sprinkle chilli powder, roasted and ground cumin powder, and coriander leaves.

Dahi Sev Batata Puri

Ingredients
FOR PURIS
* 2 c Very fine semolina; (soji or
* Salt to taste
* Water
* Oil to deep fry
* Puri cutter
OTHER INGREDIENTS
* Green chutney; (refer
* Tamarind chutney; (refer
* Crushed cumin powder
* Red chilli powder
* Salt
* Chopped coriander
* Beaten curds
* Fine sev
* Boiled potato chopped
* Onion finely chopped
* Boiled chickpeas
* Boiled drained moong
Method:
Mix soji, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Take a fist sized lump and make a ball. With the help of some dry maida or soji, roll into big thin rounds.
Cut small puris from it with the cutter. Approx. 1 1/2″ diameter. You may use a sharp edged lid of a bottle, if the size is alright.
Remove the frills formed and mix into remaining dough..
Heat oil in a pan and deep fry puris till very light brown and crisp.
Keep the puris covered with a moist muslin cloth if there is delay in frying.
Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.
Store in an airtight container when cool.
If in a hurry, just cut the big puris into small squares and use the same. No dough is then put back in frill form.
Alternatives:
Choose puris which have puffed. Make a hole on one side by giving a sharp tap with index finger. Fill in a tiny bit of moong, potato, sev, onion as desired.
Arrange in serving or individual plates. Pour fresh beaten curds to cover each puri. Drizzle a bit of green and tamarind chutneys Sprinkle salt, crushed cumin and a pinch of red chilli powder.
Garnish with sev and chopped coriander. Serve immediately.

Bhel Puri recipe

Ingredients:
• 100 gm Puffed Rice
• ¼ cup Boiled Potatoes (peeled and coarsely chopped)
• 50 gm Tamarind
• 50 gm Jaggery
• 50 gm Sev
• 1 Bunch Mint Leaves
• 1/2 tsp Chat Masala
• 1 Bunch Coriander Leaves
• 3 Green Chilies
• Salt to taste
Method::
• Boil the jaggery and tamarind in a cup of hot water until the mixture thickens slightly. Keep it aside.
• Mix the green chilies and mint leaves. Grind to a smooth paste. Keep it aside.
• Take the chopped potatoes in a bowl and toss it with chaat masala and salt. Keep it aside.
• Put the puffed rice in a large bowl and add mint leaves paste.
• Add chopped onions, tamarind water, sev, green chilies potatoes and mix well.
• Garnish with coriander leaves.
• Bhel Puri is ready to serve.

Sweet Corn Rolls

Ingredients:
* 10 bread slices
* 2 tbsp plain flour (maida)
* oil, for deep frying
Filling:
* 1 cup canned sweet corn, cream style
* 1 small onion, finely chopped
* 1 green chilli, finely chopped
* 1tsp soya sauce
* 2 tbsp oil
* salt and pepper to taste
For the Filling:
1. Heat oil and saute the onion and green chilli for 1 min.
2. Add the sweet corn, soya sauce, salt and pepper, mix well and cook till mixture is dry.
3. Remove from fire and cool.
Method:
1. Take a bowl of water, soak the bread slices a little and press with both hands firmly to drain the excess water.
2. Put a little mixture at a side each bread slice, close each slice and seal the edges to form a cylindrical roll.
3. Make a light paste of the flour in ½ cup water. Apply the paste over the bread rolls.
4. Heat oil and deep fry till golden brown.
5. Serve hot with red chilli sauce.

Stuffed bread dahi baray

Ingredients:
* 8 bread slices
* 4 medium sized potatoes
* 500 ml yogurt / curd
* water (to dip bread slices)
* salt to taste
* 2 tsp roasted cumin seeds / jeera powder
* ½ tsp red chilli powder
* oil, for frying bread vadas
* 1 bunch coriander leaves, chopped
* sweet / tamarind chutney, curd / yogurt, rock salt, bhujiya (to serve)
Method:
1. Strain and whip the yourt well (to remove lumps) with a little salt. Refrigerate.
2. Wash the potatoes, make slits at both the ends and pressure cook with 2 whistles.
3. Drain water, remove the outer skin and mash the potatoes. Add salt, chilli powder, roasted jeera powder and coriander leaves and mix well to form the stuffing.
4. Take water in a deep bottomed bowl. Dip a bread slice in the water for 2-3 secs and take out the bread slice.
5. Press the bread slice with both hands and squeeze out the excess water.
6. Put 1 tbsp of stuffing on the bread slice and fold the moist bread on all sides, seal the top edge properly to form a round ball. Press slightly to form the shape of a vada. Repeat process with all the bread slices.
7. Heat oil in a kadhai and fry the bread balls (one by one) until light golden brown (turn continuously to ensure even colouring on all sides).
8. Place the bread vadas in a serving bowl. Add the chilled curd on top. Sprinkle rock salt and chutney on top. Serve with curd, chutney, rock salt and bhujiya for extra helpings.
Recipe Courtesy: malini-recipe.blogspot.com

Gujarati dahi baray

Ingredients
Urad daal – 1 cup
Moong daal – 2 tablespoon
Yogurt – 4 cups
Zeera – 2 tablespoon
Tamarind chutney.
Dry red chillies – 3-4
Coriander leaves- a small bunch
Sugar – 1/4 teaspoon
Salt to taste
Oil for frying.
Method
Soak both the daals overnight or 6-8 hours, grind it to smooth paste.
Now take the curd and beat it nicely with a spoon along with salt and 1/4 teaspoon of sugar.
Fry zeera and the red chillies without oil and grind it to powder, add this to the beaten curd with very little water.
Now fry the baras in oil, and as soon as you take it out put the baras in warm water for 5-10 second, after that take the baras out and squeeze any excess water with hand and put it in the curd.
Finally, you can garnish your dahi bara with coriander leaves. If you like you can add mustard, jeera, curry leaves and asafoetida seasoning to this.
To make this dahi vada more appealing you can garnish little tomato ketchup and date and tamarind chutney.

Maash ki Daal K Dahi Baray

Ingredients:
* 2 cups of Lentils (Maash ki Daal ) (pre-soaked)
* A pinch of Baking Soda
* ½ tsp. Salt
* A pinch of Asafoetida (Heeng)
* 1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
* ½ tsp. Cumin Powder (Pisa Zeera)
* Plain Yogurt
* Cooking Oil (for deep frying)
* Chaat Masala (for garnish)
* Imli Chutney (for garnish)
Method:
1. Wash the lentils well in warm water. In a grinder, grind the lentils into a paste then add the rest of the spices. Mix well and set aside for 30 minutes.
2. Put cooking oil in a deep frying pan or karahi on high heat. Once the oil gets hot, turn the heat to medium and drop a tablespoon of mixture at a time in the oil and fry until golden brown. Then remove from oil and put the baray on a paper towel to absorb any extra oil.
3. In a separate dish, beat the plain yogurt by adding a little water to form a paste. Add salt, red chilli powder and cumin powder. And whip well.
4. Then take cold water in a separate bowl and put the baray in the water for a minute or so or until they are soft. Then squeeze the baray with your palms to drain out the water and add them to the prepared yogurt mix. Repeat this process until all baray mix is gone.
5. Garnish with chaat masala and Imli Chutney . (Refrigerate until cold for better taste.)

Fish Finger

Ingredients:
* 400 g fillets of white fish, partially thawed
* 120 g breadcrumbs
* 2 tbsp grated parmesan cheese
* 1 tbsp chopped fresh parsley
* 1 tsp grated lemon peel
* ½ tsp paprika
* ½ tsp dried thyme
* ¼ tsp garlic salt
* 150 ml double cream
* 1 egg
* 100 ml plain flour
* 100 ml vegetable oil
* freshly ground pepper
* salt
Method:
Step 1:
Prepare the fillets Cut the cod fillets into strips and set aside.
Step 2:
Make the coating Place the breadcrumbs in a bowl, and season with some pepper and salt. Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly.
Step 3:
Beat the egg In a separate bowl, pour in the egg and the cream. Beat them together with a fork. Step 4:
Prepare the flour Put the flour in a bowl ready to coat the fish.
Step 5:
Coat the fish Lightly dust the fillets in the flour. Then dip them into the egg and cream and finally coat it with the breadcrumb mixture.
Step 6:
Fry the fingers Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat. When hot place the fingers in the pan. Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown.
Step 7:
Drain the fingers Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.
Step 8:
Serve up Place on plates and serve with lemon wedges and chips.

Mexican Roll

Ingredients:
8 oz. cream cheese
⅓ cup mayonnaise
6 green onions, finely chopped
4½ oz. can black olives, finely chopped
½ red pepper, finely chopped
salt
Tabasco
1 pkg. flour tortillas
Salsa–for dipping
Method:
Using a mixer, combine cream cheese and mayo. Add onions, olives and red pepper. Blend together and add Tabasco and salt to taste. Spread a thin layer of the mixture on each tortilla and roll up. Chill for at least one hour. Slice into diagonal 1″ portions and serve with salsa for dipping.

Aaloo Vara recipe

Ingredients
* 2 cups potatoes boiled and mashed coarsely
* ½ cup chopped onion
* 1 teaspoon chopped green chillies
* 1 teaspoon ginger paste
* 1 teaspoon garlic paste
* 1 teaspoon mustard seeds
* pinch of asafoetida
* ½ cup chopped mint leaves
* ½ teaspoon turmeric powder
* Salt to taste
Ingredients for Batter
* 1 cup gram flour/chickpea flour/besan
* 1 teaspoon turmeric powder
* Vegetable/Sunflower Oil for deep frying
* Salt to taste
Method:
Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon. Keep aside.
Heat 2 tablespoons of oil in a frying pan. Add asafoetida, mustard seeds, green chillies and onions. Saute for a couple of minutes till onions are soft and light golden color.
Add ginger paste, garlic paste, turmeric and salt and sauté for a few more minutes; then add the mashed potatoes, mint leaves and sauté for a couple of minutes.
Allow the potato mixture cool down and divide the mixture into 8 portions, shape into round balls and keep aside.
Heat oil in a wok for deep frying
Coat each of the potato balls in the gram flour batter and gradually let it into the oil and deep fry until golden brown in color.
Drain on absorbent paper and serve hot
Recipe courtesy: http://www.archanaskitchen.com

Kalmi Baray Recipe – Ramadan Special

Ingredients
2 cups of whole moong dal soaked overnight
1 tsp. salt (to taste)
1 tsp. whole black pepper (Kali Mirch)
1 tsp. cumin seeds (Zeera)
3-4 whole dried red chilies
1 tbs. coriander (Dhaniya) seeds
3 tbs. besan flour
Method:
Rub the dal in between palms to remove skin. Add all ingredients and grind into paste-like form.
Form flat discs and fry on medium heat in shallow oil till light brown.
Remove and cool.
Cut into broad slices and deep fry until crispy and a darker shade of brown.
Serve with Mint Chutney.

Chipolte Corn cutlet

Ingredients:
Corn Niblets: 1 Cup
Onions: 2 medium Sized
Green Chillies: 3-4
Ginger: 1 small piece
Coriander Leaves: about 1/2 cup
Cumin Seeds: 1 spoon
Fennel seeds: 1spoon
Coriander Powder: 1 spoon
Garam Masala: 1 spoon
Turmeric Powder: 1 spoon
Gram Flour (Besan/Chickpea flour): 1/4 cup
Bread Crumbs:1/4 cup
Lemon Slices: 3-4
Chaat Masala: 1 spoon
Salt to taste
Oil
Method:
* Pressure cook or boil the corn niblets in about 2 cups of water. Once done, drain the water out completely. Press them with tissue paper to remove excess water.
* Finely chop onions, green chillies, ginger and coriander leaves.
* Roast gram flour in a pan until it gives a nice aroma.
Method:
* Heat about 2tbsp of oil in a pan; add cumin seeds and fennel seeds.
* Add onions and sauté till they turn light brown.
* Add turmeric powder, Coriander powder and Garam Masala powder. Stir to mix well. Add half of the cooked corn niblets to this and sauté till dry.
* Remove from heat, cool it and grind it to a coarse paste in a mixer. Remove to a bowl.
* To the above mixture, add the rest of the cooked corn niblets, coriander leaves and salt as per taste.
* Also add gram flour, bread crumbs and mix well to form dough. Make cutlets out of them.
* Heat sufficient oil and fry the cutlets till golden brown. Drain onto an absorbent kitchen towel.
* Sprinkle lemon juice and chaat Masala and serve hot.

Onion stuffed Kachori

Ingredients:
For the filling
—————
Onion: 2 medium
Green chillies minced: 3-4 nos
Curry leaves: 4-5 sprigs of leaves chopped fine
1/4 cup : Yellow moong daal
1 teaspoon: Ground fennel seeds
1 teaspoon : Ground coriander seeds
1 teaspoon : Red chilly powder/flakes
1/4 teaspoon : Ginger powder
1/2 teaspoon: Mango powder
Pinch of asafoetida (hing)
1/2 teaspoon salt /to taste
21 tablespoons oil
2 tablespoons water
Oil for deep frying
For the dough
———————-
1 cup All Purpose flour
1/4 teaspoon salt
2 tablespoons oil
1/2 cup chilled water
Method:
To make dough:
Mix all the ingredients for the dough and make a nice smooth dough. Cover with a wet paper towel and set aside.
To make filling:
Chop the onions finely. Make a fine powder of the moong dal. In a pan, add 2 tablespoons of oil and all the ingredients for the filling except water. Roast them on a medium flame until all raw smell goes off. Then switch off the flame and add 2 tablespoons water. Mix it well and set aside.
Wait for the mixture to cool .
Method:
Meanwhile heat oil for deep frying in a deep bottom vessel like a Kadhai. Make small balls out the dough, and flatten each ball with the palm of your hand as you would to make stuffed parathas (leaving the center thicker than the edges). Then add a ball of the filling to the center of the dough, gather all the ends of the dough to the top and seal the ends by pinching the gathered ends together.
Similarly prepare all the balls. Then flatten each ball with the seam side up.
Make sure the filling doesn’t come out (I was not very successful at this step, but will improve the next time I make these . Also make sure to distribute the filing evenly. Flatten the balls 3 inches circle .
Place about 3-4 of these in the hot oil. It will take some time for the Kachoris to come to the surface and puff up a little. Turn them over and fry both sides.
The Kachoris are done when they are a light brown color. Serve them with Tamarind chutney. An instant , most simple Tamarind chutney which I made in a hurry was to mix thick tamarind pulp with honey.

Potli Kachori

Ingredients

For the Kachori Crust
2 cups all-purpose flour or whole grain white flour
1 tbsp semolina (fine rava)
4 tbsp warm melted ghee (clarified butter)
salt – to taste
1/2 tsp lemon juice
hot water – to knead the dough
oil for frying kachoris
For the Filling
2 cups Moong Daal – soaked for at least 2 hours
1 tspn cumin seeds (zeera)
1 tspn carom seeds (ajwain) or saunf
1/2 tspn asafoetida (hing) (optional)
1 tspn turmeric powder (haldi)
1 tspn red chilli powder
2 tbsp green chilli-ginger paste
1 tbsp grated coconut
1 tbsp coriander – finely chopped
a bunch of raisins (optional)
2 tspn sugar
2 tbsp oil
salt and lemon juice – to taste
Method
Take the Moong Daal and let it soak in water for at least 3-4 hours.
For the kachori, mix the salt, semolina, lemon juice and flour together and add the warm ghee to it. Mix well so that the entire flour is oiled and forms crumbles. Now knead it using warm water into a firm dough(not too thin or soft, just pliable enough). The warm water and rava will help make the crust more crispy. Cover with a wet cloth and leave aside for 25-30 mins.
Now take a saucepan, add 2 tbsp oil to it, then add the cumin, carrom seeds, saunf and asafoetida. When seeds splutter, add the soaked moong dal to this, after removing all water. Season with green chilli-ginger paste, salt, lemon juice, sugar and the spices. Cook for 8-10 mins, then remove from flame. Mix the grated coconut, chopped cilantro and raisins and keep aside.
Now divide the dough into small portions, and roll each one into 3″ diam. disc. Put a large spoonful of the filling into the center, then fold the dough over the filling to form a pouch and shape it into a basket from the top(as shown in the pic) You can grease your palms a little and roll the ball between them to form an even ball if that’s easier. Make sure to seal the filling at the top else it will all ooze out when you fry them! Repeat for all the kachoris.
Deep Fry: Now heat oil in a wok and deep fry 3-4 kachoris at a time over low-to-medium flame till they are golden brown in color. Do not fry on high heat as they will turn brown but will be uncooked from inside.
Baked: Alternately, you can preheat the oven to 350 degrees. Then place the kachoris on a large oven tray. Space them at least half inch apart and apply light margarine to them with a brush. Now bake them for 10-15 mins, then rotate the tray by 180 degrees to bake on the other side for 10 mins, or till the surface becomes light brown in color.

Jodhpuri Kachori

Ingredients
For the covering
2 cup flour ( Maida )
1 tablespoon oil
½ teaspoon oil
Oil for frying
For the filling
1 cup split gram daal ( chana daal )
2 onions ( chopped )
1 teaspoon coriander seeds ( crushed )
1 teaspoon aniseed (saunf )
A pinch of asafoetida ( hing )
1 teaspoon ginger ( grated )
1 teaspoon chilly powder
Method
Add oil and salt to the flour. Knead into a hard dough with water. Soak chana daal for 5-6 hours and then grind it to a thick coarse paste. Add onions and all other masalas. Mix well. Do not add salt.
Make small balls with the dough. Hollow them out and fill in the chana dal mixture. Roll out in the shape of puris and deep –fry in the oil on a low flame till they are brown in colour. Serve hot.

Keema ki Kachori