CHANA DAL PATTICE (SNACKS & STARTERS)

CHANA DAL PATTICE

 

Outer covering:

Ingredients:

4 potatoes boiled

1 cheese cube

½  tsp chaat masala

½ tsp red chilli powder

5-6 tbsp bread crumbs

Salt to taste

  

Method:

Mash the potatoes and mix all the rest ingredients. Keep it aside for covering

Stuffing:

Ingredients:

¾ cup soaked & boiled chana dal

1 tsp jeera (cumin seeds)

1tsp garam masala

¾ tsp amchur powder

½ tsp red chilli powder

½ tsp green chilli

3tbsp coriander leaves

1 ½ tbsp oil

Method:

Heat oil. Add jeera then add boiled chana dal. Fry for a minute. Then add garam masala, amchur powder, green chilli, red chilli, coriander. Mix well let it cool.

When cool stuff the mixture in potato covering and shape it like tikkis. Roll from bread crumbs and deep fry it. Serve hot with green chutney and tomato sauce.

VEG. MANCHURIAN

VEG. MANCHURIAN

Manchurian balls:

Ingredients:

½ cup chop carrot

½ cup chop capsicum

½ cup cabbage

8-10 french beans

1 ½ tbsp ginger, garlic, green chilli paste

5tbsp bread crumbs

2-3 tbsp cornflour

1 ½ tbsp schzwan sauce

½ tsp vinegar

1 tbsp garlic chilli sauce

1 tbsp green chilli sauce

¼ tsp ajinomoto

¼ tsp white pepper

Salt to taste

Oil for frying

Method:

Chop all four vegetables finely. Squeeze water from vegetables and keep aside.

Add ginger, garlic, green chilli paste. Then add all the remaining ingredients and mix well. Make small balls & deep fry. Keep it aside.

Gravy:

ingredients

1 ½ tbsp ginger, garlic, green chilli paste(g3)

1 ½ tbsp schzwan sauce

½ tsp vinegar

1 tbsp garlic chilli sauce

1 tbsp green chilli sauce

¼ tsp ajinomoto

¼ tsp white pepper

1/2 tsp dark soya sauce

½ tsp tomato sauce

½ cup water

1tbsp spring garlic/onion  with leaves

2tbsp cornflour+ water

1tbsp oil

Method:

Heat oil. Add g3, all sauces, ajinomoto, white pepper, salt, spring leaves and let it boil. Add water boil it. Then add corn starch and stir properly so that no lumps are formed. Than add Manchurian balls. Serve hot with fried rice or noodles.

SPICY KOLHAPURI VEGGIE OATS (Breakfast)

SPICY KOLHAPURI VEGGIE OATS

 Ingredients:

1 ½ tbsp chop onion

1 ½ tbsp chop capsicum

½ tsp olive oil

½ tsp rye (mustard seeds)

½ tsp jeera (cumin seeds)

3tbsp boiled mixed sprouts

1 ½ tbsp tomatoes

2tbsp chop spinach leaves

1tbsp coriander leaves

1tbsp mint leaves (phudina)

2-3 green chillies (optional- use if need more spicy)

4tbsp oats

1 cup water

Salt to taste

Method:

Heat oil in a pan. Add rye and jeera. As they start crackling then add all 4 veggies and let it cook for 2 minutes. Then add boiled sprouts, kolhapuri masala and salt.

Than add water and oats, let it boil for 3-4 minutes or till it is thick. When done add coriander leaves and phudina. Serve hot.

NUTRITIOUS DAL (MAIN COURSE)

NUTRITIOUS DAL

Ingredients:

1 cup yellow moong dal

½ cup grated lauki

1tsp ginger

1tsp green chilli

½ tsp haldi

2tbsp phudina (mint leaves)

4tbsp coriander leaves

1tbsp jeera

1/8tsp hing

1tbsp oil

1/4tsp amchur powder

¼ tsp garam masala

¼ tsp red chili powder

Salt to taste

Method:

In a pressure cooker add soaked yellow moong dal with grated lauki, ginger, green chilli, haldi, salt and water. Boil it with 3whistles. When done blend it.

Heat oil for tadka. Add jeera, hing.

Add jeera to dal. Then add chopped phudina & coriander leaves.

While serving sprinkle red chilli powder, garam masala, and amchur powder

Serve hot with rotis and naan.

PALAK K TOFTAS IN TOMATO GRAVY (main course)

PALAK KOFTAS IN TOMATO GRAVY

Koftas:

Ingredients:

1 bunch boil Spinach leaves

100 gms paneer

1 cube cheese

1 tsp kitchen king masala

1tsp garam masala

2tbsp ginger, garlic, green chilli paste

4-5 tbsp bread crumbs

1tsp khus khus(poppy seeds)

Salt to taste

Oil for frying

Method:

Mash boiled spinach. Add ginger, garlic, green chilli paste, grated cheese, grated paneer, kitchen king masala, garam masala, salt, khus-khus, bread crumbs. Mix all the ingredients well and make small balls. Deep fry the koftas.

Gravy:

Ingredients:

4-5 tomatoes

4 garlic cloves

1tsp ginger

1tsp green chilli

1tsp red chilli powder

1tsp dhaniya powder

¼ tsp garam masala

½ tsp jeera

1 tsp oil

Salt to taste

Method:

Heat oil in a pan. Add jeera it will crackle then add tomato paste (grind tomatoes, ginger, garlic, green chilli together and make a paste). Boil it for 5-8 minutes. Then add salt, red chilli powder, dhaniya powder. Boil it for 5 minutes. Add koftas & serve hot. Garnish with coriander leaves and sprinkle garam masala over it.

Tip:

·        Boil spinach with salt and pinch of cooking soda to maintain its color. As soon as it is done pour cold water over it. Then use it