Veg Malai Paratha

Veg Malai Paratha

Ingredient

• Maida – 2 cups
• Mooge dal (use to make tarka) – 1/2 cup (fully boil with little salt and mashed it )
• Carrot – 1/2 cup (grated)
• Onion – 1 (grated)
• Ginger and green chilli paste – 1 tea spoon
• Honey – 1 tea spoon
• Coriander leaves – 2 tea spoon (chopped)
• Coconut milk – 1/2 cup
• Salt to taste
• Oil/ ghee to fry the paratha

Method 

For making masala for the paratha, heat 1/2 tea spoon oil in a pan and put the onion paste , ginger and chilli paste and sauté for a minute . Mixed the grated carrot,mashed mooge dal, salt, honey and coriander leaves and cook for 2 minutes and keep aside. Now in a bowl put the maida , masala and strive the maida with the coconut milk into a stiff dough just like we do to make roti or paratha . Now roll out in your palms to make medium size ball. Roll it like a paratha and fry it with little ghee. Serve it hot .

French Toast

French Toast

 

Ingredient

• Bread slices – 4 (cut it diagonally to give the shape of triangle)
• Oil to fry

For the batter

• Egg – 2
• Gram Flour(Besan) – 5 table spoon
• Milk – 2 tea spoon
• Onion – 2 (grated)
• Green chilly – 2 (finely chopped)
• Coriander leaves – 2 tea spoon (finely chopped)
• Lemon juice – 1 tea spoon
• Sugar – tea spoon
• Salt to taste

Method 

In In a bowl put all the ingredient of batter and mixed well. When the batter is ready, put the triangle bread slice and deep fry it in the hot oil .Serve it hot with sauce.

Cabbage Roll with Chicken Minces

Process remain same like the veg cabbage roll but only filling change

Cabbage Roll with Chicken Minces

Ingredient

• Cabbage - 300 gm (specially the big leaves)

For the Filling

• Chicken Minces – 1 cup (grated)
• Lemon juice – 1 tea spoon
• Ginger and garlic – 1 table spoon (finely chopped)
• Onion – 2 (finely chopped)
• Capsicum – 1 (finely chopped)
• Green chilly – 1 (finely chopped)
• Tomato – 1/2 cup (finely chopped)
• Coriander leaves – 2 table spoon (finely chopped)
• Chat masala – 2 tea spoon
• Gram masala – 1 tea spoon
• Salt to taste
• Pepper powder – 1 tea spoon
• Honey – 1 tea spoon
• Butter – 2 table spoon

Method

Wash the cabbage and boil it with 1 cup of water in the pan for 5 minutes. Take out from the water and let it cool. Take out the big leaves which can be use to fold the fillings. Now for the filling, marinate the chicken minces with salt and lemon juice put for half an hour. Heat the butter in the non-stick kadai, put ginger garlic chopped and sauté for a minute, put chopped onion, chicken minces and fry for 5 minutes. Now add tomato, capsicum, green chilly, and mix well, put chat masala, papper, honey and salt to taste and cooked till chicken minces are fully done. In the last put gram masala and chopped coriander leaves and let it cool. Put the filling into the cabbage leave which already we have prepare and wrap into small roll. Prepare all the leaves like this. Brush the roll with butter/oil and microwave for 5 minutes at 100% powder (covered with foil to prevent from burn). And serve hot with sauce/ coriander chutney or with mayonnaise sauce.

You can fry the rolls in the non-stick pan with little oil.

Gold Coin( Bread rolls)

Gold Coin

Ingredient

• 8 bread slices (cut it into round shape with the help of steel glass or bowl),

For filling

• Potato – 3 (boiled and mashed)
• Green chillies – 2 (chopped)
• Chat masala – 2 tea spoon
• Lemon juice – 2 tea spoon
• Honey – 1 tea spoon
• Salt to taste
• Black pepper powder – 1/2 tea spoon
• Coriander leaves – 4 tea spoon (chopped)
• Oil to fry

Method

Boil the potatoes and mash them. Mix all the ingredients (except oil) into the potatoes for the filling of the bread. Take the bread slices and soak them in water for 2 second and then squeeze and drain the extra water. Fill the potato mixture in the bread slice and shape them in round shape like a coin. Heat the oil in the non-stick kadai. Put two or three at a time in the kadai and fry both side till light brown. Serve hot with green chutney/sauce.

• You can do it in microwave. After shape it into coin brush them with little oil. Grill on greased non-stick tawa/microwave safe dish for 20-25 minutes or till brown. Turn the other side in the middle for equal browning from all the side.

Chicken Momos

Chicken Momos

Ingredient

For Dough:

• maida- 3 cups
• salt to taste sugar – 1/2 tea spoon

For Filling:

• Chicken mince – 2 cups
• Spring onion – 1/2 cup
• onion – 1/2 cup (finely chopped )
• ginger and garlic – 1 table spoon (finely chopped)
• black pepper – 1/2 tea spoon
• sugar – 1/2 tea spoon
• vinegar – 1 tea spoon
• lemon juice – 1/2 tea spoon
• salt to taste
• oil – 1 table spoon

Method

Mix salt and sugar with the maida, and knead to a dough with warm water. Divide the dough into small balls shape. Heat the oil in a pan, add chopped ginger & garlic and sauté for a minute. Put onion, spring onion and chicken mince and mix it then put vinegar, lemon juice salt and sugar and cover it till chicken mince is done. At the last fry it in a high heat. Our filling is ready. Roll small balls like puri in round shape and place some filling in the center. Put all the edges together to cover the filling and you can give any shape like twisting, plain just cover to seal the filling. Do the other balls like same way. Steam all the momos in a idle stand for about 15 minutes and serve hot with momo sauce or green chatni.

• For the veg momos instead of Chicken mince we use carrot and cabbage grated. All the other ingredient and the method will be same.

Fried Momos

• For the fried momos after steam deep fry in oil and strain in a absorb paper.

Momo sauce(chatni)

Shock the 5 to 6 whole red chilly in vinegar for 3 to 4 hour. Boil 2 tomatos for 5 minutes. After cool make smooth paste with red chilly, little salt and sugar.

Mushroom Baby Corn Tikka

Mushroom Baby Corn Tikka

Ingredient

• Mushrooms – 1 cup (chopped very finely)
• Baby corn – 1 cup (chopped very finely)
• Onion – 1 cup (chopped very finely)
• Capsicum – 1 cup (chopped very finely)
• Potato – 1 cup (boil and mashed)
• Green chilly – 1 nos (chopped very finely)
• Ginger garlic paste – 2 tea spoon
• Turmeric powder – 1 tea spoon
• fennel powder - 1 tea spoon
• cumin and coriander powder – 1 tea spoon
• black pepper powder – 1 tea spoon
• garam masala powder - 1 tea spoon
• tomato puree – 1 cup
• lemon juice – 2 tea spoon
• honey – 2 tea spoon
• salt to taste
• oil for shallow fry

Method

Heat oil in a pan, add ginger garlic paste and sauté for a minute. Now add chopped mushrooms, baby corn, onion, green chilly, boiled and mashed potato and salt to taste and fry for 5 minutes. Then add tomato puree, turmeric powder, fennel powder, cumin and coriander powder , black pepper powder, gram masala powder, lemon juice, honey and chopped coriander leaves allow it to cook till all the water evaporates and it is completely dry . Let it cool . Take a little mixture and give a shape of a tikka and rolled it into a crushed corn flask. Heat little oil in a frying pan and put the tikkas in the pan. When you turn the other side give a little oil and fry it. Serve hot as a starter.

Rajasthani Missi Roti

Rajasthani Missi Roti

Ingredient

• Wheat flour - 150 gms
• Red chilly powder - 1 tea spoon
• Besan - 250 gms
• Dhaniya Powder - 1 tea spoon
• Ghee - 3 table spoon
• Jeera - 1/2 tea spoon
• Kaala Jeera - 1/2 tea spoon
• Salt - 1 tea spoon
• Ajwain - 1/2 tea spoon

Method

Mix the wheat flour and besan. Add all the ingredients and mix well. Make a stiff dough with water. Shape like a small small size balls of the dough and roll it into small and thick rotis and roast it. Brush missi roti with melted ghee. Serve hot with Shahi Gatte.

Semolina Kakara (It is a food of orissa)

Semolina Kakara

Ingredient

• Semolina (Suji)- 1 kg
• Sugar - 1/2 kg
• Cinnamon (powdered) - 2 tea spoon
• Salt to taste
• Vegetable oil - 1 ltr

Methods

Boil 2 litres of water in a wide and big mouth pan and add sugar, salt, cinnamon powder and 1 tbsp ghee. Pour semolina slowly and stir continuously. Cover the pan and cook till it absorbs the water completely (make the consistency like chapattis). Let it cool. Knead it to make a smooth dough. Make small balls and roll each to the size of puri's. Deep fry till golden brown.

Phulko Luchi

It is a simple,popular and tasty breakfast

Phulko Luchi

Ingredient

• Maida-500 gms
• Ghee - 1 table spoon
• Oil to fry
• Salt to taste

Method

Sieve the maida with ghee and salt in a dish. Add cold water and make a stiff dough.Keep aside for an hour. Make round ball like shape. Roll out on an oil surface into thin round shape.Fry it in smoking oil till puffed up and turn the other side. Serve hot with Alu fry.

For Alu

Fry Cut 4 nos potato into cubes. Heat the muster oil in kadai. Put Panch Phoron(spices like cumin,nigella,fenugreek,aniseed and mustard seed) and green chilly. Saute for a min then give potato,salt and a pinch of haldi then give a little water. Cook till potato tender. Serve it with Luchi.