Mom's Snacks Kitchen

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Mom’s Snack Kitchen

Delicious mouth-watering snacks from an Indian mother’s kitchen

By Sabita Dam

Copyright © 2015 Sabita Dam

All Rights Reserved

 

No part of this book may be reproduced in any form

By any electronic or mechanical means, including

Information storage or retrieval systems,

Without permission in writing from the copyright

Owner of this book

 

 

 

 

 

 

There is no sincerer love than the love for food – George Bernard Shaw

 

 

 

 

 

 

 

 

Previous books published by Sabita Dam

 

 

Mom’s Kitchen – Shakespir

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dedicated to the memory of my mother, Charushila Majumdar

 

the best cook I ever knew and from whom I learnt it all

 

 

 

Table of Contents

Introduction

 

Acknowledgments

 

About the author

 

Vegetarian Snacks

 

Non Vegetarian Snacks

 

Chutneys and Dips

 

 

Introduction

 

When I published my maiden cook book ‘Mom’s Kitchen’ precisely a year back I had already plans for coming out with volume 2 as I still have hundreds of mouth watering delicacies to offer from my Indian kitchen. As in the first book, the next volume too would have had a snack section. Yet after the publication of the first book, many readers raved more about the snacks than the other main dishes I had written. Soon I realized that snacks is popular as an entity and needs a separate book to handle. So here is the first offering of exclusive snacks recipes from my kitchen.

 

Snacks are easy to cook and good to eat at any time of the day. We all love snacks, especially those hungry kids, whose hunger pangs most mothers struggle to satiate. We all look for fast, quick recipes that will be healthy, nutritious and filling. As nutritionists now recommend that instead of three big meals, we should try to have 6 or 8 small snacks or mini-meals to help metabolism and to keep our energy levels high. Snacks are no longer mere non-entities destined at a corner of our dinner table; they have emerged as strong players and we now have thousands of snack bars, snack grills etc catering to people’s fascination with small, filling, delicious snacks.

 

Indians love to eat and we have thousands of snacks from every corner of this vast country, each with its territorial taste and tang. Accompanied with chutneys, which complement or offset, snacks are often the beginning and end of an Indian meal. We don’t believe in frozen or ready-to-eat off shelf snacks. We prefer to prepare and cook snacks instantly and no one really minds the wait since the haunting aromas emanating from the kitchen is enough to keep anyone glued to their seats. Best things about Indian snacks are that not only are they timeless but they are also beyond time, so there’s no time or reason for snacks. Like we say, there’s no right time for snacks since any time is simply snack-time.

 

In this book you will find three sections: vegetarian snacks, non-vegetarian snacks, and chutneys. Chutneys are like the icing on the cake. You can have snacks without the chutneys but it won’t be that soul-lifting experience. Try the combo and you will know what I am talking about. This book is easy to use, just open anywhere and get going. A whole new culinary adventure awaits discovery.

 

I would be delighted to hear your feedbacks and please do write to me at [email protected]

 

I am elated that you decided to read my book and through you now I have one more friend. I cannot thank you enough but perhaps my snacks will convey my gratitude. Happy snacking my friend!

 

Sabita Dam

New Delhi, May 2015

 

 

Acknowledgement

 

To all my readers of the first book and also to many friends from around the world who asked me to write a book exclusively on snacks; my heartfelt gratitude. Your encouragement, love and suggestions keep me going.

 

To my designer friend who once again did a brilliant work designing this book. As before, she prefers to remain anonymous.

 

My sincere thanks to all my old and new friends who will share my culinary journey through this book

 

About the Author

 

 

 

 

Sabita is 74 with a zest of someone half her age. Despite her severe ill health and age related ailments she simply refuses to say ‘no’ to life. With a globetrotting adventurer for a son, Sabita spends most of the year by herself in her house in the suburbs of Delhi. Rather than seeking help or the company of others, she keeps herself busy with several pursuits, Braille literature being one of her major activities. She has been translating books in Braille for many years and has also been working with blind children; all her books are donated to blind libraries. She does social service and counseling for children and adults alike. She is also the author of several novels and a compilation of poems in Bengali and has also written and composed many songs in Bengali. Sabita practiced classical Hindustani Vocal music past her 70^th year, till a throat infection put a hold to her lifelong pursuit for music. Sabita has always been a nature lover and gardener, and has an enviable collection of botanical samples of rare leaves and roots that her son gathers from around the world. This collection has been lauded by the Botanical Survey of India. Sabita also has a blog where she showcases many of her pursuits including collage collections, poems and puzzle games like Rebus.

 

She is currently working on her next cookery book and two novels in Bengali.

 

Sabita cooks whenever she can, and whenever her son’s friends pile into her house from around the world. Her cooking is an extension of her motto in life – live simply, do good and share what you have.

 

Please visit Sabita’s Blog to know more about her.

 

 

Vegetarian Snacks

 

 

1. Stuffed Potato

 

Ingredients –

 

Potato – 500 gm

Cheese grated – 300 gm

Ginger grated – 2 tsp

Red chili powder to taste

Soda bicarb – a pinch

Chopped parsley – 50 gm             

Green chili – 4 (finely chopped)

Eggs – 3

Bengal gram flour (besan) – 3 tbsp

Salt to taste

Oil to fry

        

Method –

 

1.      Wash well and parboil potatoes with jacket; when cool remove skin and scoop out

2.      Mix together grated cheese, grated ginger, chopped parsley, chopped green chilies and salt. The stuffing is ready

3.      Stuff potatoes and keep aside

4.      Sift together besan, soda bicarb, whipped eggs, salt, red chili powder and water to prepare a smooth batter of medium thickness

5.      Heat oil. Dip stuffed potatoes in batter and deep fry

6.      Serve hot with tomato ketchup, onion rings and cucumber rings

 

 

2. Cauliflower Puffs

 

Ingredients -

 

Cauliflower – 250 gm         

Potato – 250 gm

Peanut – 100 gm

Bengal gram flour (besan) – 200 gm

Semolina – 2 tbsp

Ginger – 1 inch

Green chilli – 4

Red chilli powder to taste

Salt to taste

Turmeric powder a pinch

Sugar a pinch

Roast and grind the following mix together to powder – cumin seed 2 tsp, coriander seed 2 tsp, dry red chilli 2

Grind together into powder – cardamom 3, cinnamon 1, cloves – 3

Onion – 4 in number      

Oil to fry 

 

Method –

 

1.     Wash and cut cauliflower into pieces; wash again, steam, drain and rub salt and turmeric and keep aside

2.     Boil potatoes with jacket; when cool remove skin and mash and keep aside

3.     Roast peanuts and grind to powder

4.     Finley chop green chillies and grate ginger

5.     In a bowl mix together mashed potato, grated ginger, chopped green chillies, all ground spices and salt. Mix and mash well. Make even sized balls and keep aside

6.     Prepare a batter with besan, salt, soda, red chilli powder, semolina, sugar and water of pouring consistency

7.     Take one potato ball at a time and shape a hole with thumb, put one cauliflower piece into the hole and close the potato ball. Repeat the same for other pieces

8. Heat oil, dip the stuffed potato balls in the batter and deep fry till crispy brown. Serve hot

 

3. Carrot Cutlet

 

Ingredients –

 

Carrot – 250 gm

Potato – 150 gm

Pumpkin – 50 gm

Onion – 3

Refined flour – 2 tbsp

Bengal gram flour (besan) – 100 gm

Red chili powder a pinch

Salt to taste

Poppy seeds – 2 tbsp

Oil to fry

 

Method –

 

1) Boil potato with jacket, peel and mash well

2) Peel carrot and pumpkin, cut into small cubes and boil, drain, mash well

3) Finely chop onion

4) Heat 2 tbsp oil, add chopped onion and stir till light brown

5) Add red chili powder to the onion and stir and add mashed carrots and pumpkin; stir well

6) Add mashed potato and stir, add salt and keep on stirring for few minutes. Remove from fire. When cool add refined flour, mix and mash well

7) Divide into even sized cutlets of triangular shape

8) Prepare a batter with besan, salt, red chili powder, poppy seeds and water of pouring consistency

9) Heat oil, dip cutlets and deep fry. Serve hot

 

4. Potato Tikki

 

Ingredients –

 

Potato – 500 gm

Green peas – 200 gm

Ginger – 1 inch

Refined flour – 2 tbsp

Lime juice – 1 tsp

Green chili – 2

Red chili powder a pinch

Black salt a pinch

Mint leaves finely chopped – 2 tsp

Roasted cumin seed powder – 4 tsp

Black pepper powder a pinch

Salt to taste

Curd – 1 cup

Tamarind chutney (refer to Chutney section)

 

Method –

 

1. Boil potatoes with jacket, cool, peel and mash well

2. Boil green peas, when cool mash well adding chopped mint leaves, chopped green chilies, lime juice, 1 tsp roasted cumin powder and salt. Keep aside (this is the stuffing)

3. Add grated ginger, red chili powder, black pepper powder, 2 tsp roasted cumin powder, refined flour and salt to the mashed potato. Mix well

4. Divide into even sized balls. Fill each ball with the stuffing by making a hole with thumb and then close

5. Flatten the balls and shallow fry on low heat. Remove and set aside. Tikkis are ready

6. Beat curd with slight water to medium consistency

7. Garnish hot tikkis with beaten curd, tamarind chutney, roasted cumin powder and black salt. Serve hot

 

5. Bahari Balls

 

Ingredients –

 

Lentil – 250 gm

Coconut powder – 100 gm

Garlic – 6 flakes

Onion – 2 (finely chopped)

Green chili – 4

Besan – 2 tbsp

Ginger – 1 inch

Red chili powder to taste

Turmeric powder a pinch

Coriander leaves – 100 gm (finely chopped)

Salt to taste

Poppy seeds to coat

Nigella seed (black mustard seed) – 1 tsp

Oil (mustard) to fry

 

Method –

 

1) Wash and soak lentil for two hours

2) Drain water and grind lentil to fine paste

3) Finely chop garlic, onion, green chili, coriander leaves

4) Grind ginger to fine paste

5) Mix all ground and chopped ingredients, besan, turmeric powder, nigella seed, red chili powder and salt. Mix and beat well with hand

6) Make even sized small balls and coat with poppy seeds

7) Heat oil and deep fry the balls. Serve hot

 

6. Poppy seed balls

 

Ingredients

 

Poppy seeds – 1 and half cup

Onion – 2 finely chopped

Green chili – 3 finely chopped

Green chili – 3 for grinding

Refined flour – 3 tbsp

Salt to taste

Oil (mustard) to fry

 

Method

 

1) Put poppy seeds into a fine strainer and hold under running water for 10 seconds. Then soak in level water for 2 hours

2) Drain and grind poppy seeds, three green chilies to fine thick paste using little water

3) In a bowl mix together poppy paste, onion and chopped green chili, refined flour, salt and 2 tbsp of oil (mustard). Mix well

4) Make small round balls and flatten them. Keep aside

5) In a non stick pan brush only 6 drops of oil, heat the pan

6) On medium heat fry the balls till brown, when one side is done, turn the other side carefully. If needed add few more drops of oil. Fry until brown in color

7) Serve hot

 

7. Corn Kebab

 

Ingredients –

 

Green peas – 250 gm

Corn – 50 gm

Potato – 200 gm

Green chili – 3

Red chili powder to taste

Refined flour – 1 tbsp

Black pepper powder a pinch

Oregano – 1 tsp

Black salt a pinch

Salt to taste

Chat masala a pinch

Garam masala – fresh grind to powder together: cinnamon 1, cardamom 3, cloves 3

Mint leaves chopped – 1 tbsp (for garnishing)

Cooking oil to fry

 

Method

 

1. Shell green peas, boil and drain. Grind boiled peas coarsely, keep aside

2. Boil corns well and grind to fine paste. Keep aside

3. Boil potatoes in jacket, cool, peel and mash well

4. In a bowl mix together ground green peas, ground corn, mashed potato, finely chopped green chilies, red chili powder, oregano, black pepper powder, refined flour, salt, black salt, chat masala, garam masala powder and 2 tsp oil. Mix all the ingredients very well and divide into even sized portion of kebabs in any desired shape (flat round / triangle)

5. Brush non-stick pan with oil and heat the pan. Add kebabs shallow fry both sides till light brown on medium flame. Add oil as required. Serve hot with sesame chutney (refer to chutney chapter)

 

8. Spinach Cutlet

 

Ingredients

 

Spinach – 1 kilo

Split Bengal gram – 250 gm

Bread slice – 2

Eggs – 2

Onion – 3

Garlic – 4 flakes

Green chili – 2

Refined flour – 1 tbsp

Red chili powder to taste

Salt to taste

Garam masala – fresh grind together into powder: cinnamon 1, cardamom 2, cloves 3

Bread crumbs to coat

Oil to fry

 

Method

 

1. Wash and boil split Bengal gram (chana dal), when cool grind to fine paste

2. Wash spinach, chop, add salt and boil without water (spinach will cook with its own water). Boil on slow flame with lid on. When done, cool, grind to fine paste

3. Finely chop onion and green chilies separately

4. Grind ginger and garlic separately to fine paste

5. Soak bread in water, remove immediately and squeeze out water

6. Heat 2 tbsp oil add chopped onion, ginger and garlic paste, stir well

7. Add ground spinach, ground Bengal gram, red chili powder, chopped green chili, garam masala powder, squeezed bread and salt. Mix well

8. Stir well for few minutes, remove and cool

9. Add refined flour to it and mix well

10. Take small portions and make cutlets of triangular shape

11. Beat eggs

12. Heat oil, dip cutlets in beaten egg, coat with bread crumb and deep fry. Serve hot with onion ring and tamarind chutney / coriander chutney

 

9. Cabbage Pakora

 

Ingredients

 

Cabbage finely chopped (use only the inner soft leaves) – 2 cups

Bread plain slice – 2

Eggs – 2

Onion – 3

Garlic – 4 flakes

Ginger – 1 inch

Green chili – 3

Rice flour – 2 tsp

Tomato – 2

Roasted cumin powder – 2tsp

Turmeric powder a pinch

Nigella seed – 1 tsp

Oregano – 1 tsp

Refined flour – 1 tsp

Salt to taste

Bread crumbs – 2 tbsp

Cooking oil to fry

 

Method

 

1. Steam cabbage, drain, squeeze out moisture and keep aside

2. Finely chop onion, garlic and green chilies

3. Grate ginger finely

4. Grate tomatoes and remove the skin. Keep aside

5. Soak bread in water, remove immediately and squeeze out water

6. In a bowl mix together cabbage, onion, garlic, green chilies, ginger, tomato pulp, squeezed bread, turmeric powder, roasted cumin powder, bread crumb, oregano, nigella seeds, rice flour, refined flour and salt. Make even sized balls with the mixture

7. Heat oil and deep fry cabbage balls. Serve hot with chutney of your choice

 

10. Paneer Tikki

 

Ingredients

 

Paneer – 250 gm

Refined flour – 200 gm

Curd – 1 cup

Semolina – 2 tbsp

Soda bicarb – 1 tsp

Oregano – 1 tsp

Red chili powder – 1 tsp

Black pepper powder a pinch

Roasted cumin powder – 2 tsp

Salt to taste

Finely chopped curry leaves – 2 tbsp

Oil to fry

 

Method

 

1. Prepare dough with refined flour, semolina, soda bicarb, salt and curd. Make smooth dough without using water. If needed add little more curd. Keep the dough covered with a cloth for one hour

2. Grate paneer, add roasted cumin powder, pepper powder, red chili powder, oregano, finely chopped curry leaves and salt. Mix well to make the stuffing

3. Now knead the dough again and divide into even size balls

4. Roll out each ball and fill with stuffing as necessary. Close the filling with palm and flatten into round shape tikkis

5. Shallow fry tikkis in non stick pan in low heat. When both sides are light brown, remove. Serve hot with tomato ketchup

 

11. Carrot Fuluri

 

Ingredients

 

Carrot – 200 gm

Green peas – 200 gm

Chopped coriander leaves – 1 cup

Bengal gram flour (besan) – 2 tbsp

Poppy seeds – 2 tsp

Green chili – 3 finely chopped

Salt to taste

Oil to fry

 

Method

 

1. Wash, peel carrot and cut into small and boil. When done, cool and mash well

2. Boil potato with jacket, when cool, drain and mash well

3. Steam green peas, drain and mash well

4. Finely chop onion

5. Mix in a bowl together all the ingredients and mash well. Take small portions and shape into cylinder fuluris

6. Deep fry in oil and serve hot with any chutney / dip of your choice

 

12. Corn Tikki

 

Ingredients

 

Corn – 1 and half cup

Potato – 4

Onion – 2

Roasted groundnut powder – 2 tbsp

Roasted cumin powder – 2 tsp

Red chili powder a pinch

Chopped coriander leaves – 2 tbsp

Black pepper powder a pinch

Corn flour – 2 tbsp

Bread crumbs – 2 tbsp

Salt to taste

Oil to fry

Lemon juice – 2 tsp

 

Method

 

1. Boil corn and grind to fine paste

2. Boil potatoes in jacket, cool, peel and mash well

3. Finely chop onion

4. In a bowl mix together corn paste, mashed potato, chopped onion, groundnut powder, black pepper powder, roasted cumin powder, red chili powder, chopped coriander leaves, corn flour, bread crumbs, salt and lemon juice

5. Mix and mash well and divide into equal sized balls. Flatten each ball with palm into tikkis and shallow fry on low heat till both sides light brown

6. Serve hot with green chutney

 

13. Mix Vegetable Patties

 

Ingredients

 

Potato – 10

Green peas – 200 gm

Carrot – 2

Plain bread slice – 6

Green chili – 4

Onion – 3

Ginger – 1 inch

Salt to taste

Chopped coriander – half cup

Lime juice – few drops

Garam masala – grind together into powder: cinnamon 1, cardamom 3, cloves 3

Oil to fry

 

Method

 

1. Boil potatoes in jacket, cool and peel and mash well

2. Peel and grate carrot

3. Soak bread in water, squeeze out moisture immediately. Mix with mashed potato, add lime juice, salt and mix well. Keep aside

4. Finely chop onion

5. Grind ginger and green chilies

6. Shell peas, steam and mash well

7. Heat 2 tbsp oil, add chopped onion, stir till light brown. Add ginger and green chili paste. Stir again to mix well

8. Add mashed peas, grated carrot, stir well. Add chopped coriander leaves, garam masala powder and lime juice. Mix well, keep aside. This is the stuffing

9. Divide potato and stuffing into even sized portions

10. Make potato cups with thumb and fill with the stuffing. Close nicely and shape into balls

11. Heat oil, fry till brown and crispy all around. Serve hot with any chutney

 

14. Sago Wada

 

Ingredients

 

Potato – 500 gm

Sago – 250 gm

Roasted peanut powder – 150 gm

Green chili – 2

Curry leaves – 6 pieces

Lime juice – 1 tsp

Salt to taste

Oil to fry

 

Method

 

1. Soak sago for two hours, in level water

2. Boil potatoes in jacket, cool, peel and mash well

3. Finely chop green chili and curry leaves

4. Mix together soaked sago, mashed potato, green chili, curry leaves, peanut powder, salt and lime juice. Mix well

5. Make even size balls and flatten with palm

6. Heat oil and deep fry

 

15. Raw Papaya Cutlet

 

Ingredients

 

Raw papaya – 500 gm

Potato – 500 gm

Ginger juice – 2 tsp

Chopped coriander – 1 cup

Coarsely ground roasted peanut – 100 gm

Roasted cumin powder – 4 tsp

Red chili powder a pinch

Raisin – 25 pieces

Bengal gram flour (besan) – 200 gm

Garam masala – grind together into powder: cinnamon 1, cardamom 5, cloves 5

Ghee – 2 tbsp

Corn flour – 3 tbsp

Bread crumb to coat

Oil to fry

 

Method

 

1. Wash and peel papaya, cut into cubes, boil, drain, cool and mash

2. Add half of garam masala powder, coarsely ground roasted peanut, 2 tsp roasted cumin powder, red chili powder, ginger juice, 1 tsp corn flour and salt. Mash well

3. Heat ghee add mashed papaya stir well till light brown

4. Add raisin and chopped coriander leaves; stir and mix well with papaya. Remove from fire, the stuffing is ready

5. Boil potatoes in jackets, cool, peel and mash well

6. Add red chili powder, remaining cumin powder, remaining garam masala, salt and remaining corn flour

7. Mash well and make even sized balls. Fill each ball with stuffing, close and give each ball cylindrical shape

8. Prepare a smooth batter with besan, red chili powder, salt and water of pouring consistency

9. Dip each cutlet in the batter, coat with bread crumb

10. Heat oil and deep fry. Serve hot with tomato ketchup or chutney

 

 

16. Pumpkin Fritters

 

Ingredients

 

Pumpkin – 500 gm

Potato – 4

Bengal gram flour (besan) – 100 gm

Corn flour – 2 tbsp

Roasted cumin powder – 2 tsp

Black pepper powder a pinch

Green chili – 3

Nigella seed – 2 tsp

Semolina – 1 tsp

Turmeric powder a pinch

Salt to taste

Oil to fry

 

Method

 

1. Peel pumpkin and chop finely

2. Boil potatoes in jacket, cool peel and mash

3. Finely chop green chilies

4. In a bowl prepare a batter with besan, corn flour, cumin powder, black pepper powder, green chili, turmeric powder, nigella seed, semolina, salt and water

5. Add chopped pumpkin and mash potato to the batter. Mix well

6. Heat oil, pour one spoon full of batter at one time and deep fry. Serve hot

 

17. Chatpata Crunchy Okra

 

Ingredients

 

Okra – 250 gm

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Roasted cumin powder – 1 tsp

Bengal gram flour (besan) – 100 gm

Corn flour – 50 gm

Red chili powder a pinch

Turmeric powder a pinch

Semolina – 3 tsp

Soda bicarb a pinch

Lemon juice – 2 tsp

Salt to taste

Oil to fry

 

Method

 

1. Wash okra well, wipe moisture dry with a clean napkin and spread on a tray till fully dry. When dry, cut lengthwise into two

2. Prepare a thick smooth batter with besan, corn flour, garlic ginger paste, roasted cumin powder, turmeric powder, red chili powder, soda bicarb, semolina, lime juice, salt and water

3. Heat oil. Dip okra in the batter and deep fry. Serve hot

 

18. Pumpkin Spinach Kebab

 

Ingredients

 

Pumpkin – 250 gm

Spinach – 250 gm

Onion – 4

Refined flour – 3 tbsp

Green chili – 3

Chopped coriander – half cup

Poppy seeds to coat

Salt to taste

Oil to fry

 

Method

 

1. Wash spinach, chop and cook without water till tender and dry. Keep aside

2. Wash and peel pumpkin, cut into cubes, boil, drain and mash well

3. Finely chop onion and green chili

4. In a bowl mix together spinach, pumpkin, onion, green chili, coriander leaves, refined flour and salt to make even sized balls

5. Flatten the balls with palm and coat with poppy seeds

6. Shallow fry to light brown or deep fry to golden brown. Serve hot

 

19. Crunchy Paneer Corn

 

Ingredients

 

Paneer – 250 gm

Fresh Corn – 100 gm

Potato – 4

Onion – 2

Ginger paste – 1 tsp

Red chili powder a pinch

Roasted cumin powder – 2 tsp

Roasted coriander powder – 1 tsp

Black pepper powder – 1 tsp

Grated cheese – 3 tbsp

Lemon juice – 2 tsp

Salt to taste

Marinate for paneer – ginger paste 1 tbsp, garlic paste 1 tbsp, black pepper powder 1 tbsp, lemon juice 2 tbsp, salt

Bengal gram flour (besan) – 100 gm

Roasted sesame seed to coat – 2 cup

Oil to fry

 

Method

 

1. Boil potatoes in jacket, cool peel and mash well

2. Boil corn and crush well

3. Finely chop onions

4. Cut paneer into 2 inch long strips

5. Marinate paneer for 20 minutes

6. In a bowl mix together mashed potato, crushed corn, chopped onion, ginger paste, red chili powder, roasted cumin powder, roasted coriander powder, grated cheese, black pepper powder, lemon juice and salt. Mix and knead well. Make even sized balls

7. Roll out each ball into flat round shape and stuff with paneer strip. Keep aside

8. Prepare a batter of besan, salt, red chili powder and water of pouring consistency

9. Dip each paneer stuffed roll into the batter and coat with sesame seed

10. Heat oil and deep fry. Serve hot

 

20. Cheese Toast with peas

 

Ingredients

 

Mashed potato – 1 cup

Mashed green peas – half cup

Bread plain slices – 5

Butter – half tsp

Chopped green chili to taste

Chopped coriander leaves – 1 tsp

Black pepper powder a pinch

Salt to taste

Milk – 2 tsp

For batter – grated cheese 2 tbsp, corn flour 2 tsp, refined flour 2 tbsp, mustard powder a pinch, baking powder a pinch, black pepper powder a pinch and salt

Oil to fry

 

Method

 

1. Mix together mashed potato, chopped green chili, chopped coriander leaves, mashed green peas, black pepper powder, butter and salt. Make a smooth paste adding milk as required

2. Cut each bread slice into triangles

3. Spread the mix on one side of bread and level the mix into smooth surface

4. Prepare a smooth thick batter with the above ingredients and water

5. Dip each bread piece into the batter and shallow fry in non-stick pan in low heat. Fry till brown. Serve hot

 

 

21. Crunchy Potato

 

Ingredients

 

Potato – 300 gm

Cashew nuts – 125 gm

Coconut powder – half cup

Black pepper powder a pinch

Green chili – 3

Coriander leaves – 50 gm

Oil to fry

 

Method

 

1. Peel potatoes, wash well and cut into fingers. Steam in salt water for few minutes. Drain and keep aside

2. Fry cashew nuts light brown in low heat

3. Fry potato fingers in low heat, when crispy add finely chopped green chilies, pepper powder and coconut powder. Stir little and remove from heat

4. Garnish with fried cashew nuts and finely chopped coriander leaves

 

22. Vegetable Hamburger

 

Ingredients

 

Potato – 250 gm

Carrot – 250 gm

Green peas – 150 gm

Onion – 2

Egg – 1

Black pepper powder to taste

Salt to taste

Plain bread slice – 2

Oil to fry

 

Method

 

1. Boil potatoes in jacket, cool, peel and mash well

2. Peel carrot, shell green peas and boil together. Drain and mash well

3. Finely chop onion

4. Soak bread and squeeze out moisture immediately

5. Heat 2 tbsp of oil, add onion and sauté

6. Add mashed vegetables and squeezed bread, stir well

7. Add pepper powder, salt and beaten egg. Stir and mix well

8. Shape this vegetable dough into hamburger shapes of 2 inches in diameter

9. Heat few drops in a non stick oil and shallow fry hamburgers. Serve hot

 

23. Lentil Cutlet

 

Ingredients

 

Lentil – 2 cup

Plain bread slice – 2

Onion – 2 finely chopped

Grated ginger – 2 tsp

Green chili – 2 finely chopped

Roasted cumin powder – 2 tsp

Bengal gram flour (besan) – 2 cup

Red chili powder a pinch

Finely chopped coriander – 1 cup

Turmeric powder a pinch

Bread crumbs to coat

Oil to fry

 

Method

 

1. Soak lentil for 1 hour, boil with enough water to cover the lentil and boil till water dries. Cool and grind to fine paste. Keep aside

2. Soak bread slice and immediately squeeze out moisture

3. Mix together lentil paste, ginger, green chilies, onion, cumin powder, squeezed bread, coriander leaves, red chili powder and salt. Mix well and divide into even sized portions of cylindrical shape

4. Prepare a batter of medium thickness with besan, water, salt, 2 tsp cooking oil

5. Dip each cutlet in the batter, coat with bread crumbs, heat oil and deep fry. Serve hot

 

24. Paneer Cabbage Roll

 

Ingredients

 

Paneer – 200 gm

Potato – 4

Coconut powder – 1 cup

Roasted cumin powder – 2 tsp

Egg – 2

Few cabbage leaves – outer leaves big

Bengal gram flour (besan) – 150 gm

Green chili – 2

Red chili powder to taste

Chopped coriander leaves – 2 tbsp

Salt to taste

Nigella seed – 1 tsp

Turmeric powder a pinch

Poppy seed or semolina – 2 tsp

Oil to fry

 

Method

 

1. Boil potato with jacket, peel and mash well

2. Grate paneer

3. Mix together mashed potato, grated paneer, coconut powder, finely chopped coriander leaves, chopped green chili, roasted cumin powder, pinch of red chili powder and salt. Mix well

4. Heat 2 tbsp oil and add above mixed ingredients. Stir well and remove from fire. The stuffing is ready

5. Wash well cabbage leaves. Soak all the leaves in lukewarm salted water for 15 minutes. Drain and wipe out moisture

6. Prepare a batter of pouring consistency with besan, pinch of red chili powder, nigella seeds, turmeric powder, salt, eggs, poppy seeds and water

7. Take one cabbage leave, keep little portion of stuffing in it and roll out. Follow the same with all the leaves. Dip rolls in batter, deep fry in low heat

 

25. Crispy Corn Spinach heart

 

Ingredients

 

Fresh corn – 1 cup

Steamed spinach – 2 cup

Paneer – 250 gm

Onion – 2

Ginger – 1 inch

Eggs – 5

Chopped coriander leaves – half cup

Roasted cumin powder – 2 tsp

Red chili powder a pinch

Cheese – 30 gm for garnishing

Garam masala powder – grind together into fine powder: cinnamon 1, cardamom 3, cloves 3

Bread crumbs for coating

Oil to fry

 

Method

 

1. Boil corn and grind to fine paste

2. Mash steamed spinach well

3. Grate paneer

4. Finely chop onion

5. Grate ginger

6. In a bowl mix together corn paste, paneer, spinach, onion, ginger, red chili powder, roasted cumin powder, coriander leaves, garam masala powder, salt and 2 eggs. Mix well

7. Divide into equal sized balls and squeeze into heart shapes

8. Beat remaining three eggs

9. Dip each corn heart in beaten egg, coat with bread crumbs and deep fry. Garnish with grated cheese

 

26. Pumpkin Balls

 

Ingredients

 

Pumpkin – 500 gm

Peanuts – 250 gm

Ginger – 30 gm

Green chili – 2

Poppy seeds – 2 tbsp

Refined flour – 2 tbsp

Corn flour – 2 tbsp

Salt to taste

Oil to fry

 

Method

 

1. Cut pumpkins into big cubes, boil, drain immediately. Cool and mash well

2. Roast peanuts and grind coarsely

3. Grate ginger and finely chop green chili

4. In a bowl mix together mashed pumpkin, peanut, ginger, green chili, corn flour, refined flour, poppy seeds and salt

5. Mix well and make even sized balls

6. Heat oil, deep fry the pumpkin balls and serve hot

 

27. Potato Bonda

 

Ingredients

 

Potato – 500 gm

Onion – 200 gm

Ginger – 1 inch

Green chili – 2

Turmeric powder a pinch

Curry leaves – 8

Bengal gram flour (besan) – 150 gm

Soda bicarb a pinch

Red chili powder a pinch

Lime juice – 2 tsp

Mustard – 1 tsp

Salt to taste

Oil to fry

 

Method

 

1. Boil potatoes in jacket, cool peel and mash well

2. Finely chop green chili, onion and ginger

3. Heat 2 tbsp oil, add mustard seeds and curry leaves

4. When mustard seeds crackle add onion, stir until onion changes color

5. Add mashed potato, turmeric powder, ginger, green chili and salt, stir well

6. Add lime juice, mix well and remove from fire. Keep aside

7. Prepare a batter of medium thickness with besan, soda bicard, red chili powder, salt, turmeric powder and water

8. Make even sized bonda balls with the potato mash mix

9. Heat oil, dip bondas in the batter and deep fry

 

28. Cheese Corn Cylinder

 

Ingredients

 

Cheese – 150 gm

Potato – 5

Corn fresh – 100 gm

Onion – 2

Ginger – 1 inch

Plain bread slice – 12

Sugar – 1 tsp

Green chili – 1

Red chili powder to taste

Roasted cumin powder – 3 tsp

Black pepper powder – 1 tsp

Green coriander leaves – 100 gm

Salt to taste

Oil to fry

 

Method

 

1. Boil corn in level water and mash well

2. Boil potatoes in jacket, cool, peel and mash well

3. Grate cheese and ginger

4. Finely chop onion, green chili and coriander leaves

5. In half a bowl of water mix red chili powder, pinch of roasted cumin powder and salt. Dip each bread slice separately in this water, immediately squeeze out water and keep on a plate separately. Keep aside

6. Mix together mashed potato, corn, chopped onion, green chili, red chili powder, pepper powder, cumin powder, grated cheese, ginger, coriander leaves, sugar and salt. Make even sized balls from the mix

7. Spread each bread, keep one ball inside and cover well. Give a cylinder shape

8. Heat oil and deep fry. Serve hot with any chutney

 

29. Crunchy Cauliflower

 

Ingredients

 

Cauliflower – 500 gm

Grated cheese – 80 gm

Butter – 40 gm

Refined flour – 2 tbsp

Red chili powder to taste

Salt to taste

Milk as required to make batter

Oil to fry

 

Methods

 

1. Wash and cut cauliflower into flowerets

2. Parboil cauliflower pieces in salt water and drain

3. Prepare a smooth batter with refined flour, egg yolk, salt and milk

4. Add melted butter, red chili powder and grated cheese. Mix well and stand the batter for 30 min

5. Beat egg whites well and add to the batter lightly and mix thoroughly

6. Dip cauliflower pieces in the batter and deep fry. Serve hot

 

30. Crispy Honey Potato

 

Ingredients

 

Potato – 3

Onion – 3

Refined flour – 2 tbsp

Corn flour – 2 tbsp

Honey – 2 tbsp

Sesame seed – 2 tsp for garnishing

Tomato puree – 2 tbsp

Red chili powder to taste

Black pepper powder to taste

Salt to taste

Oil to fry

 

Method

 

1. Peel potatoes, wash and cut into long fingers

2. Prepare a thick batter with refined flour, corn flour, pepper powder, salt and water

3. Heat oil, dip potato fingers in batter and fry till light golden. Remove from fire

4. Cut onion long strips like potato fingers

5. Heat oil, add onion and sauté for half a minute on low heat. When onion change color add tomato puree, red chili powder and salt. Stir well

6. Add honey and mix well

7. Add fried potato fingers and mix well. Stir for a minute on slow flame to make the potato fingers more crispy

8. Remove from fire, garnish with sesame seed and serve hot

 

31. Soya Kebab

 

Ingredients

 

Soya granules – 250 gm

Potato – 5

Corn flour – 1 tbsp

Refined flour – 2 tbsp

Oregano – 2 tsp

Roasted cumin powder – 3 tsp

Red chili powder – 2 tsp

Bread crumbs – 3 tbsp

Salt to taste

Semolina to coat

Cooking oil to fry

 

Method

 

1. Wash, peel and boil potatoes. Drain and mash well while it is still hot

2. Boil soya granules, cool and squeeze out moisture

3. In a bowl mix together mashed potato, soya, corn flour, refined flour, oregano, red chili powder, roasted cumin powder, bread crumbs and salt

4. Add 2 tbsp cooking oil and mix well. Make even sized balls and flatten them into round shapes

5. Coat with semolina and shallow fry in non stick with few drops of oil on low heat till light brown. Add few drops of oil from the sides to make kebab more crispy. Serve hot

 

32. Green Coriander Pakora

 

Ingredients

 

Green coriander leaves – 400 gm

Green chili – 2

Onion – 2

Bengal gram flour (besan) – 1 cup (add more if needed)

Red chili powder a pinch

Grated ginger – 1 tsp

Oregano – 1 tsp

Nigella seed – 2 tsp

Salt to taste

Mustard oil preferable

 

Method

 

1. Wash well coriander leaves and finely chop including stems

2. Finely chop onion and green chilies

3. In a bowl mix together besan, grated ginger along with all the other ingredients and water. Mix well to make a thick consistency batter

4. Make small balls and deep fry. Serve hot with tomato ketchup

 

33. Nut Cutlet

 

Ingredients

 

Cashew nuts – 30 gm

Almonds – 30 gm

Peanut – 30 gm

Walnut – 30 gm

Milk – 150 ml

Onion – 30 gm

Egg – 2

Chopped parsley – 1 tsp

Butter – 15 gm

Refined flour – 40 gm or as required

Black pepper powder a pinch

Small cardamom – 5 grind to powder

Salt to taste

Bread crumbs to coat

Oil to fry

 

Method

 

1. Prepare a thick white sauce with refined flour, butter and milk. Add salt and cardamom powder and mix well

2. Peel and coarsely grind all the nuts together

3. Finely chop onion

4. Mix together white sauce, ground nuts and onion. Mix well and cool

5. Divide the nut dough into equal portions. Spread little refined flour on a board and roll the dough portions into any shape of cutlet

6. Beat eggs, brush cutlets with beaten eggs, coat with bread crumbs

7. Heat oil, fry the cutlets till light brown. Remove and serve hot

 

34. Vegetable Rissole

 

Ingredients

 

Potato – 200 gm

Carrot – 200 gm

Cauliflower – 200 gm

Green peas – 200 gm

Celery – 45 gm

Onion – 3

Salt to taste

Grated cheese – 25 gm

Black pepper powder to taste

Chopped parsley a pinch

Butter – 25 gm

Bread crumbs to coat

Egg – 2

Oil to fry

 

Method

 

1. Wash and cut vegetables and boil till tender. Remove from fire

2. Cool and mash vegetables well and stir on low heat till dry. Keep aside

3. Add butter, grated cheese, chopped parsley, pepper powder and salt to the mashed vegetable dough. Make even sized rissole (balls)

4. Beat eggs

5. Dip rissole in beaten eggs and coat with bread crumbs

6. Heat oil and deep fry till golden brown

 

35. Coconut Capsicum Chop

 

Ingredients

 

Capsicum – 6

Potato – 3

Coconut powder – 1 cup

Coarsely ground roasted peanut – 40 gm

Roasted cumin powder – 1 tsp

Roasted coriander powder – 1 tsp

Black pepper powder a pinch

Sugar a pinch

Red chilly powder a pinch

Besan – 100 gm

Salt to taste

Oil to fry

 

Method

 

1. Slice top of capsicum, remove seeds apply salt and keep the capsicums upside down

2. Boil potatoes in jacket, drain peel and mash well

3. Heat 2 tbsp oil, add mashed potato and stir well

4. Add coconut powder, coriander powder, cumin powder, pepper powder and stir well

5. Add salt and ground peanut and stir well. Remove from fire. The stuffing is ready

6. Prepare a thick batter with besan, salt, red chili powder and water

7. Fill the capsicums with the stuffing

8. Dip each capsicum in the batter and deep fry. Serve with tamarind chutney and onion rings

 

36. Tomato Raisin Chop

 

Ingredients

 

Tomato – 8

Potato – 4

Onion – 3

Grated ginger – ½ tsp

Coarsely ground cashewnut – ½ cup

Green chili – 2

Honey – 2 tsp

Raisin – 24 pieces

Grated cheese – ½ cup

Black pepper powder a pinch

Red chili powder a pinch

Salt to taste

Besan – 100 gm

Nigella seed – 1 tsp

Soda bi carb a pinch

Oil to fry

 

Method

 

1. Select hard round big tomatoes. Slice top, scoop out inside, sprinkle salt and leave to drain upside down

2. Boil potatoes with jacket, drain peel and mash well. Keep aside

3. Finely chop onion and green chili separately

4. Coarsely grind cashew nuts

5. Heat 2 tbsp oil, add chopped onion, keep on stirring and add chopped green chili

6. Add grated ginger, stir and add cashew nuts and salt. Stir well

7. Add mashed potato, honey and stir well. Add pepper powder, raisins, grated cheese and stir well. When mixed well, remove from fire and let it cool. The stuffing is ready

8. Prepare a thick batter with besan, red chili powder, nigella seed, salt, soda bi carb and water

9. Fill up each tomato with the stuffing. Dip in thick batter and deep fry

 

37. Spinach Paneer Kebab

 

Ingredients

 

Spinach – 150 gm

Paneer – 300 gm

Split Bengal gram (chana dal) – 150 gm

Onion – 2

Garlic paste – 1 tsp

Ginger paste – 2 tsp

Red chili powder to taste

Finely chopped coriander – 2 tsp

Finely chopped mint leaves – 2 tsp

Coarsely ground peanuts – 3 tbsp

Garam masala – ground together green cardamom 4, cinnamon 1, cloves 3

Salt to taste

Oil to fry

 

Method

 

1. Soak chana dal for 4 hours. Drain and grind to fine paste. Keep aside

2. Grate paneer and keep aside

3. Wash spinach, cut and boil in low heat with lid on. Don’t add water, spinach will be cooked in its own moisture. When done remove and grind into paste

4. Finely chop onion

5. Heat 3 tbsp oil, add chopped onion and stir well

6. Add garlic paste and ginger paste, stir well, sprinkling water intermittently. Add ground chana dal, red chili powder and stir for two minutes more

7. Add grated paneer, spinach paste, salt and stir well

8. Add ground peanut, chopped coriander, mint, garam masala and salt. Stir well till totally dry. Remove from fire, cool and divide into equal sized balls

9. Flatten each ball in round shape

11. Shallow fry the kebabs on low heat in non stick pan till light brown

 

38. Vegetarian Sausage

 

Ingredients

 

Rice basmati – 60 gm

Lentil – 120 gm

Bread plain slice – 6 pieces

Capsicum – 25 gm

Egg – 2

Salt to taste

Black pepper powder to taste

Butter – 20 gm

Bread crumbs to coat

Olive oil to fry

 

Method

 

1. Boil rice and lentil separately

2. Finely chop capsicum and parboil

3. In a pan mix together boiled rice and lentil, capsicum, bread, pepper powder and salt

4. Melt butter and add to the mixture above and mix well

5. Keep the pan on fire and cook lightly on low heat

6. Remove from fire and turn out in a plate and let cool

7. When cool, flour your palms, take small portions and make cylindrical sausage

8. Beat egg well. Dip sausages in beaten egg, coat with bread crumbs and deep fry

 

39. Savoury Date

 

Ingredients

 

Date seedless – 250 gm

Cashew nuts – 70 gm

Cheese grated – 80 gm

Red chili powder a pinch

Egg yolk – 2

Butter – 60 gm

Refined flour – 250 gm

Salt to taste

Oil to fry

 

Method

 

1. Coarsely grind cashew nuts

2. Fill the dates with cashew nuts, keep aside

3. Mix together grated cheese, red chili powder, butter, egg yolk, and salt. Keep adding flours little by little to make soft dough

4. Roll the dough and cut into small roundels

5. Fill each roundel with one date and shape as half moon; seal the edges with wet hand

6. Deep fry in hot oil or bake at medium heat till done

 

 

 

40. Cheese Cabbage Cutlet

 

Ingredients

 

Grated cabbage – 2 cup

Potato – 6

Cheese grated – 1 and half cup

Garlic – 10 flakes

Ginger – 1 inch

Green chili – 4

Black pepper powder – 2 tsp

Salt to taste

Corn flour – 1 tbsp

Refined flour – 2 tbsp

Bread crumbs to coat

Oil to fry

 

Method

 

1. Boil potato in jacket, cool peel and mash well

2. Finely chop garlic and green chili

3. Grate ginger

4. Heat 3 tbsp oil add chopped garlic, ginger and stir on low heat

5. Add cabbage, green chili and continue stirring

6. Add mashed potato and salt, stir well on low heat

7. Add black pepper powder and grated cheese. Stir well for few minutes

8. Remove from fire and cool, divide into equal sized cutlets of triangular shape

9. Prepare a smooth batter with corn flour, refined flour, salt, 2 tsp oil and water

10. Heat oil, dip cutlets in the batter, coat with bread crumbs and deep fry

 

41. Kabuli Chaat

 

Ingredients

 

Chick peas white – 3 cup

Potato – 6

Onion – 3

Curd – 250 gm

Tamarind chutney (refer chutney chapter) – 3 cups

Roasted cumin powder – 5 tsp

Red chili powder a pinch

Black salt to taste

Fresh coconut flakes – 5 tbsp

 

Method

 

1. Wash chick peas well and soak overnight with a pinch of soda bicarb

2. Boil chick peas in the same water, drain and keep aside

3. Boil potatoes in jacket, when done peel and cut into small cubes. Keep aside

4. Finely chop onions

5. Beat curd with little water

6. In a bowl mix together chick peas, potatoes, onion, pinch of roasted cumin powder, black salt, red chili powder. Mix well

7. Garnish with whipped curd, pinch of red chili powder, pinch of roasted cumin powder, coconut flakes and top up with tamarind chutney. Add cumin powder and salt as desired for taste

 

42. Paneer Gram Kebab

 

Ingredients

 

Paneer – 200 gm

Chana dal – 200 gm

Onion – 2

Ginger paste – 1 tsp

Tomato ketchup – 2 tbsp

Red chili powder to taste

Baking powder – 1 tsp

Roasted cumin powder – 2 tsp

Refined flour – 4 tbsp

Semolina – 2 tbsp

Garam masala – grind together: big cardamom 2, cinnamon 1, small cardamom 2

Salt to taste

Bread crumbs / poppy seed to coat

Oil to fry

 

Method

 

1. Soak chana dal overnight, drain and grind to fine paste

2. Grate paneer

3. Finely chop onion

4. In a bowl mix together paneer, chana dal, ginger, onion, red chili powder, tomato ketchup, cumin powder, garam masala, baking powder, 2 tbsp refined flour and salt. Mix well to prepare smooth dough

5. Make even sized balls from the dough and roll each ball into cylindrical kebabs

6. Prepare a smooth batter with remaining flour, semolina, salt, red chili powder and water

7. Heat oil, dip the kebabs in the batter, coat with bread crumbs or poppy seed and deep fry

 

43. Corn Capsicum Fritters

 

Ingredients

 

Finely chopped capsicum – 150 gm

Tender corn – 100 gm

White sauce – 120 ml

Sugar – 2 tsp

Baking powder a pinch

Egg – 1

Sifted flour – 1 tbsp

Salt to taste

Oil to fry

 

Method

 

1. Boil corn in salted water and drain

2. Add corn to white sauce, capsicum, egg, sugar and salt. Add sift flour and baking powder and mix well

3. Heat oil, add spoonful of the mixture and deep fry. Serve hot with sesame chutney or peanut chutney

 

44. Carrot Roll

 

Ingredients

 

Refined flour – 1 cup

Corn flour – ½ cup

Grated carrot – ½ cup

Onion – 1

Chopped coriander leaves – 2 tbsp

Green chili – 1

Oregano – a pinch

Salt to taste

Oil to fry

 

Method

 

1. Prepare thick smooth dough with refined flour, corn flour, salt, oregano, 2 tsp oil and water. Keep aside

2. Finely chop onion and green chili

3. Heat 2 tbsp oil, add chopped onion and stir well

4. Add grated carrot, chopped green chili, coriander leaves and salt. Stir well, remove from fire. The stuffing is ready

5. Divide the dough into even sized portions. Roll each portion lengthwise

6. Stuff each roll with stuffing, and seal the edges with wet hand. Keep aside

7. Heat oil, deep fry till crispy and golden brown

 

45. Beguni

 

Ingredients

 

Egg plant – 2 long shaped medium sized

Besan – 250 gm

Nigella seed – 2 tsp

Poppy seed – 2 tsp

Red chili powder to taste

Turmeric powder a pinch

Salt to taste

Mustard oil to fry

 

Method

 

1. Wash egg plant and cut into thin long pieces by first cutting the egg plant into two halves and then each halves into thin pieces

2. Prepare a thick batter with besan, nigella seeds, poppy seeds, red chili powder, turmeric, salt, 2 tbsp mustard oil and water. Mix well

3. Heat mustard oil, when smoke comes out, dip each egg plant slices in the batter and deep fry till golden brown and crispy. Fry in medium heat

4. Serve hot with tomato ketchup and onion rings

 

Non Vegetarian Snacks

 

 

1. Prawn Kebab

 

Ingredients

 

Prawns shelled – 500 gm

Chana dal – 250 gm

Curd – 50 gm

Onion – 4

Garlic – 12 flakes

Ginger – 2 inch

Green chili – 3

Red chili powder to taste

Finely chopped celery – half cup

Turmeric powder a pinch

Roasted cumin powder – 2 tsp

Garam masala – grind together: cinnamon 1, small cardamom 3, clove – 3

Bread crumb – 2 tbsp

Ghee – 2 tsp

Salt to taste

Oil to fry

 

Method

 

1. Grind prawns to fine paste

2. Soak chana dal overnight, drain and grind to fine paste

3. Finely chop onion, garlic, green chili

4. Grate ginger

5. Mix all the above ingredients with curd, garam masala, turmeric powder, red chili powder, cumin powder, celery, bread crumbs, ghee and salt. Mix well

6. Make even sized balls with the mix and flatten to make roundel kebabs

7. Deep fry kebab in hot oil

 

2. Stuffed Fishy Tomato

 

Ingredients

 

Fish boneless – 200 gm

Prawns shelled – 200 gm

Even sized tomatoes – 500 gm

Cheese grated – 100 gm

Onion – 2

Ginger – 2 inch

Hung curd – 150 gm

Green chili – 4

Roasted Cumin powder – 3 tsp

Chopped cabbage – half cup

Chopped parsley – 2 tbsp

Turmeric powder a pinch

Salt to taste

Lime juice – 2 tsp

Chili flakes a pinch

Oil – 40 ml

 

Method

 

1. Rub fish with turmeric and salt and fry. When cool, mash well and keep aside

2. Rub salt and turmeric to prawns and fry. When cool mash well and keep aside

3. Select good round tomatoes. Slice the top and scoop out the seeds to empty the shell and sprinkle salt inside and keep upside down to drain for 10 min

4. Grind ginger to fine paste

5. Chop onion and green chili

6. Heat oil add onion, ginger, cumin powder, fish and prawns, green chili and parsley, half of the grated cheese, half of the hung curd, salt and stir well for 5 min on low heat

7. Add lime juice and continue stirring well. Remove from fire; this is the stuffing. Let it cool

8. Fill each tomato shell with the stuffing

9. Whip the remaining curd

10. Cover the tomatoes with whipped curd and remaining cheese. Spread finely chopped cabbage on top and serve. If you don’t prefer raw tomatoes, then grease tomatoes with oil and shallow fry on low heat with lid on till the tomatoes become slightly tender

 

3. Pumpkin Prawn Pakora

 

Ingredients

 

Shrimps shelled – 200 gm

Pumpkin – 150 gm

Carrot – 50 gm

Onion – 3

Egg – 2

Besan – 150 gm

Corn flour – 100 gm

Green chili – 2

Ginger – 1 inch

Red chili powder to taste

Salt to taste

Turmeric powder a pinch

Chopped coriander – 2 tbsp

Oil to fry

 

Method

 

1. Peel and grate pumpkin, carrot and ginger

2. Finley chop onion and green chili

3. Prepare a batter with besan, corn flour, turmeric powder, red chili powder and water

4. Add shrimps, grated pumpkin, carrot, onion, green chili, ginger, coriander leaves and 2 tsp oil and salt. Mix well

5. Add two beaten eggs to make batter of pouring consistency. Add water if required

6. Heat oil and fry one spoon full of batter at a time, serve hot

 

4. Badshahi Meat Roast

 

Ingredients

 

Meat cubes (lamb/mutton) – 500 gm

Onion – 5

Garlic – 15 flakes

Ginger – 1 inch

Curd – 3 tbsp

Roasted cumin powder – 2 tsp

Red chili powder to taste

Chopped green coriander – 2 tbsp

Sugar a pinch

Turmeric powder a pinch

Vinegar – 2 tsp

Ghee – 2 tsp

Salt to taste

Garam masala – grind together into powder: cinnamon 1, small cardamom – 4, clove – 3

Tempering masala – big cardamom 1, small cardamom 2, whole black pepper – 5

Oil – 2 tbsp

 

Method

 

1. Wash and parboil meat cubes, drain and keep stock aside

2. When meat cools, marinate with red chili powder, cumin powder, vinegar for 40 min

3. Grind together onion, garlic and ginger to fine paste

4. Heat oil add tempering masala

5. Add ground spices and turmeric powder, stir well

6. Add curd and stir well

7. Add marinated meat, stir well

8. Add salt, sugar and stir adding little stock

9. Cook with lid on, on low heat, stirring in between till moisture evaporates and meet is well cooked

10. Add garam masala and ghee. Mix well, remove from fire

11. Garnish with chopped coriander and serve hot

 

5. Kobiraji Cutlet

 

Ingredients

 

Minced meat – 500 gm

Onion – 6

Garlic – 12 flakes

Ginger – 2 inch

Refined flour – 2 tbsp

Egg – 6

Cardamom small – 5

Finely chopped coriander – 1 cup

Red chili powder to taste

Black pepper powder – 1 tsp

Salt to taste

Bread crumbs – 5 cup

Olive oil – 2 tbsp

Oil to fry

 

Method

 

1. Finely chop 3 onions, and grind 3 onions to fine paste

2. Grind ginger and garlic separately

3. Grind cardamom to fine powder

4. Marinate meat with half of garlic paste, half of ginger paste and ground onion. Keep aside

5. Mix in another bowl: chopped onion, balance of ginger garlic paste, chopped coriander leaves, cardamom powder, pepper powder, red chili powder, olive oil, refined flour and marinated meat. Mix well and keep in the fridge for 30 minutes

6. Beat 3 eggs well in one bowl and other 3 eggs in a separate bowl (keep this bowl aside)

7. Divide the meat mix into 8 balls and give them triangular shaped cutlets

8. Dip each cutlet in beaten egg (use only the first bowl of beaten egg) and coat with bread crumbs

9. Deep fry each cutlet till light brown; the moment it turns light brown spread beaten egg (from the second bowl) with a spoon on the cutlet and remove from fire. Serve hot

 

6. Crispy Fried Pomfret

 

Ingredients

 

Pomfret (or any fish) – 1 kg

Milk – 1 ½ cup

Besan – 2 tbsp

Corn flour – 3 tbsp

Finely chopped onion – 2 tbsp

Onion juice – 1 cup

Garlic paste – 1 tbsp

Ginger juice – 2 tsp

Green chili paste – 1 tsp

Red chili powder a pinch

Turmeric powder a pinch

Finely chopped coriander – 2 tbsp

Poppy seed – 2 tsp

Salt to taste

Lime juice – 3 tbsp

Cooking oil to fry

 

Method

 

1. Wash and cut fish fillet in 2 inch cubes

2. Marinate fish fillet with lime juice and salt for half an hour

3. Prepare a smooth batter of pouring consistency with milk, corn flour, besan, onion juice, ginger juice, garlic paste, chopped onion, green chili paste, red chili powder, chopped coriander, poppy seeds, turmeric powder and salt. If required add little water

4. Dip each fish cubes in the batter and deep fry

 

7. Tutti Frutti Meat

 

Ingredients

 

Meat – 500 gm (cut into cubes)

Apple – 2

Pears – 2

Pineapple – ½

Cashew nuts – 50 gm

Raisin – 30 gm

Pistachio – 50 gm

Coconut milk – 2 tbsp

Roasted cumin powder – 2 tsp

Roasted coriander powder – 2 tsp

Onion – 3

Garlic – 10 flakes

Ginger paste – 1 tsp

Ghee – 2 tbsp

Green chili – 4

Salt to taste

Vinegar – 2 tbsp

Garam masala – grind together to powder: cinnamon 1, small cardamom 4, cloves 4

Tempering mix – mix together whole: big cardamom 3, cinnamon 2, small cardamom 5, and cloves 3

Cooking oil – 40 ml

 

Method

 

1. Grind garlic and onion to fine paste

2. Marinate meat cubes with onion ginger garlic paste and vinegar and salt for 1 hr

3. Grind pistachio and half of raisin to fine paste

4. Grind green chili to fine paste

5. Wash and cut fruits into cubes

6. Heat ghee add fruit cubes, stir and shallow fry on low heat, remove and keep aside

7. Heat oil add tempering mix and stir. Add meat, stir well for few minutes on low heat with lid on

8. Add coriander and cumin powder, stir well

9. Add pistachio paste and raisin paste. Stir well, add green chili paste and salt. Stir well

10. Add garam masala powder, stir, cooking on low heat with lid on

11. Add fruit cubes and cook till meat is tender and dry

12. Add coconut milk, whole cashew nuts and remaining raisin. Mix well. Serve hot

 

8. Crunchy Golden Prawns

 

Ingredients

 

Prawns medium size – 10

Egg – 2

Corn flour – 2 tbsp

Besan – 2 tbsp

Roasted peanut coarsely ground – 3 tsp

Red chili powder a pinch

Ginger paste – 1 tsp

Chopped green chili – 1 tsp

Bread crumbs – 2 tsp

Finely chopped spring onion – 2 tbsp

Sugar – 1 tsp

Vinegar – 2 tbsp

Salt to taste

Oil to fry

 

Method

 

1. Marinate prawns with vinegar and salt

2. Make a smooth batter of pouring consistency with eggs, corn flour, besan, ground peanuts, ginger paste, chopped green chili, chopped spring onion, sugar, salt, bread crumbs, water and 2 tsp oil

3. Heat oil, dip prawns one at a time in the batter and deep fry. Serve hot with a special dip as below

4. For the special dip: in a bowl mix 3 tbsp lemon juice, 1 tsp garlic paste, 1 tsp chopped spring onion, a pinch of sugar, 1 tsp olive oil, pinch of chili flakes and salt. Mix well and serve with crunchy prawns

 

9. Fish potato butter fry

 

Ingredients

 

Fish fillet – 10 pieces

Potato – 8 (large round)

Onion – 3 (grind to fine paste)

Garlic – 6 flakes (grind to fine paste)

Pepper powder – 2 tsp

Butter – 50 gm

Salt to taste

Turmeric powder a pinch

Parsley finely chopped – 2 tbsp

Fresh lime juice – 1 tsp

Oil to fry

 

Method

 

1. Marinate fish with onion paste, garlic paste, turmeric, pepper and salt for 20 min

2. Peel and cut potatoes into fingers. Rub salt and turmeric

3. Heat oil and deep fry potato fingers till crisp brown. Remove keep aside

4. In the remaining oil deep fry fish fillet, remove from fire. Keep aside

5. Mix together chopped parsley, butter, lime juice and pinch of salt

6. Arrange half of the serving dish with fish fry and rest half with potato fingers

7. Pour butter-parsley mix in the center. Serve hot

 

10. Fried Meat Cube

 

Ingredients

 

Boneless meat cube – 500 gm

Potato – 5

Carrot – 3

Green tomato raw – 3

Onion – 250 gm

Garlic – 6 flakes

Ginger – 1 inch

Eggs – 3

Vinegar – 30 ml

Red chili powder to taste

Salt to taste

Bread crumbs to coat

Oil to fry

 

Method

 

1. Cut onion into thick rings

2. Peel wash potatoes and carrots and cut into even sized cubes

3. Wash raw tomatoes keep them whole

4. Grind ginger and garlic to fine paste

5. Boil meat cubes with vinegar, salt and 2 tbsp oil. When half done add red chili powder, ginger garlic paste. Stir well and cook till meat is tender

6. Shallow fry potato and carrot cubes in hot oil in low heat. Remove

7. Take 5 inch long fine sticks, pierce through onion, carrot, meat, potato and raw tomato alternately

8. Beat egg with salt and red chili powder

9. Dip each stick in beaten eggs, coat with bread crumbs and deep fry

 

11. Chatpata Minced Meat

 

Ingredients

 

Minced meat – 500 gm

Onion – 8

Garlic – 16 flakes

Ginger – 2 inch

Tomato – 2

Green peas shelled – 150 gm

Salt to taste

Green chili – 3

Red chili powder a pinch

Turmeric powder a pinch

Bay leaf – 1

Coriander leaves chopped – 100 gm

Lemon – 1 (for garnishing)

Garam masala powder – grind together: cardamom 3, cloves 3, cinnamon 1

Tempering Masala – cinnamon 1, cardamom 3, cloves 3 (all whole)

Cooking oil – 50 ml

 

Method

 

1. Boil meat with salt till tender. Drain and keep aside

2. Finely chop 4 onions and grind 4 to fine paste

3. Grind ginger and green chilies to fine paste

4. Finely chop garlic and tomato separately

5. Steam green peas, drain and keep aside

6. Heat oil add bay leaf and tempering masala

7. Add chopped garlic stir well

8. Add chopped onion, stir well

9. Add onion paste and stir well

10. Add chopped tomato, green chili and ginger paste. Stir well

11. Add turmeric, salt and meat. Stir well

12. Cook on low heat with lid on for few minutes

13. Add green peas, stir and cook on low heat with lid on for few more minutes. Keep on stirring in between

14. Add chopped coriander leaves and mix well, remove from fire

15. Garnish with lemon slices and onion ring. Serve hot

 

 

 

12. Fish Pancake

 

Ingredients

 

Fish boneless – 1 kg

Egg – 2

Capsicum – 100 gm

French beans – 100 gm

Carrot – 50 gm

Onion – 3

Roasted cumin powder – 2 tsp

Pepper powder a pinch

Red chili powder a pinch

Refined flour – 3 tbsp

Salt to taste

Oil to fry

 

Method

 

1. Boil fish, drain and mash well. Keep aside

2. Cut capsicum, beans and carrot in cubes. Boil drain and mash (keep fish and vegetable stock)

3. Finely chop onion. Heat 2 tsp oil and fry in low heat till light brown. Keep aside

4. Beat eggs well

5. In a bowl mix mashed fish and vegetable, red chili powder, pepper powder, fried onion, roasted cumin powder, refined flour, egg, salt, little stock to make a smooth batter of pouring consistency

6. Heat 1 tsp oil in a non-stick pan; pour in sufficient batter to cover the bottom of the pan. Fry till light brown both sides of pancake

7. Prepare all pancakes and serve hot with any dip

 

13. Tangy Egg

 

Ingredients

 

Eggs – 6

Onion – 4 finely chopped

Ginger – 1 inch (grated)

Green chili – 4 (finely chopped)

Chopped curry leaves – 2 tbsp

Chopped coriander – 2 tbsp

Spring onion – 2 (chopped)

Refined flour – 1 cup

Besan – ½ cup

Baking powder a pinch

Salt to taste

Oil to fry

 

Method

 

1. Hard boil eggs, cool, shell and cut into halves lengthwise

2. Prepare a batter with refined flour, besan, ginger, onion, green chilies, curry leaves, coriander, spring onion, baking powder, salt and water. Make a smooth batter

3. Heat oil, dip each egg halves in the batter and fry till golden brown. Serve hot

 

14. Stuffed Omelet

 

Ingredients

 

Eggs – 8

Onion – 3 chopped

Tomato – 2 chopped

Grated cheese – ½ cup

Carrot – 2 grated

Green peas shelled – 50 gm

Green chili – 3 chopped

Coriander leaves – 2 tbsp chopped

Ginger – 2 inch grated

Red chili powder to taste

Salt to taste

Oil to fry

 

Method

 

1. Heat 2 tbsp oil add onion, stir well

2. Add chopped tomato, grated carrot and stir well

3. Add green chili, green peas, coriander, salt and stir well and remove from fire. The stuffing is ready

4. Beat eggs adding salt and red chili powder. Heat little oil in non-stick pan, pour spoonfuls of egg enough to spread the bottom of the pan

5. Put the stuffing, sprinkle grated cheese and roll the omelet, fry both sides and remove

 

15. Egg Diamond

 

Ingredients

 

Eggs – 10 (boil 8, keep 2 raw)

Milk – 250 ml

Margarine – 60 gm

Cream – 30 ml

Refined flour – 100 gm

Pepper powder a pinch

Salt to taste

Bread crumbs to coat

Oil to fry

 

Method

 

1. Finely chop boiled eggs, keep aside

2. Prepare sauce with refined flour, margarine, milk, salt and pepper powder

3. Add cream, chopped boiled eggs, mix well and let it cool. Divide into even portions of diamond shape

4. Beat the raw egg; dip each diamond in beaten egg, coat with bread crumbs and deep fry. Garnish with onion rings and parsley. Serve hot with tamarind chutney

 

16. Malai Prawns

 

Ingredients

 

Prawn shelled – 500 gm

Butter – 200 gm

Onion paste – 2 tbsp

Garlic paste – 2 tbsp

Ginger paste – 2 tsp

Red chili powder to taste

Roasted cumin powder – 2 tsp

Sugar – 1 tsp

Garam masala powder: grind together cinnamon 1, cardamom 4, cloves 4

Fresh cream – 2 tbsp

Method

 

1. Heat half butter, add onion paste and stir well

2. Add garlic paste, ginger paste and red chili powder. Stir sprinkling water in between and cook on low heat

3. Add cumin powder and sugar, stir well

4. Add prawns, keep stirring well

5. Add garam masala powder and salt. Stir well

6. Add little water, cook on low heat with lid on

7. When prawns are soft and all moisture is evaporated, add fresh cream. Stir well

8. Add the remaining butter, mix well, remove from fire. Serve hot with onion rings

 

17. Chicken Dahi Wada

 

Ingredients

 

Minced chicken – 500 gm

Onion – 2

Garlic – 6 flakes

Grated ginger – 1 tsp

Red chili powder to taste

Potato – 3

Roasted cumin powder – 3 tbsp

Roasted coriander powder – 1 tsp

Corn flour – 2 tsp

Egg – 1

Salt to taste

Chopped coriander leaves – 1 cup

Green chili – 2 (finely chopped)

Curd – 400 gm

Sugar a pinch

Cooking oil to fry

 

Method

 

1. Boil potatoes with jacket, drain cool, peel and mash well

2. Finely chop onion and garlic

3. Heat 1 tbsp oil, add onion and garlic, stir to light brown. Keep aside

4. Wash well minced chicken with warm salt water. Squeeze out moisture, keep aside

5. In a bowl mix together mashed potato, ginger, fried onion garlic, chicken, red chili powder, roasted coriander powder, 1 tbsp roasted cumin powder, corn flour, egg, salt and 1 tsp oil. Mix very well ensuring no lumps

6. Make even sized small balls from the mix

7. Heat oil, fry the balls till golden brown and remove

8. Beat curd with salt, pinch of red chili powder and sugar

9. While serving in each plate keep 3 – 4 balls, spread beaten curd over it, sprinkle roasted cumin powder, finely chopped coriander, green chilies and tamarind chutney

 

18. Egg Kebab

 

Ingredients

 

Eggs – 8

Onion – 2

Besan – 2 tbsp

Ginger paste – 1 tbsp

Garlic – 6 flakes

Corn flour – 2 tbsp

Red chili powder to taste

Salt to taste

Cooking oil to fry

 

Method

 

1. Hard boil, shell

2. Divide each egg into two halves lengthwise

3. Grind onion and garlic into fine paste

4. Prepare a thick smooth batter with besan, corn flour, onion and garlic paste, ginger paste, red chili powder, salt and water

5. Heat oil; dip each egg piece in the batter and deep fry

 

19. Pomfret in butter sauce

 

Ingredients

 

Pomfret fillet – 500 gm

Milk – 2 tbsp

Refined flour – 2 tbsp

Black pepper powder a pinch

Salt to taste

Egg – 2 (beaten)

Bread crumbs to coat

Oil to fry

To make butter sauce: butter 40 gm, chopped parsley 2 tbsp, lime juice one and half teaspoon

 

Method

 

1. To make butter sauce – cream butter add chopped parsley and lime juice. Mix well and keep in a cool place

2. Season refined flour with pepper powder and salt

3. Dip fish fillet in milk and roll in seasoned flour, coat with beaten egg and bread crumbs. Deep fry

4. Serve hot with butter sauce

 

20. Meat Potato Cutlet

 

Ingredients

 

Minced meat – 500 gm

Potato – 250 gm

Onion – 3

Finely chopped parsley – 2 tbsp

Red chili powder to taste

Black pepper powder a pinch

Milk – 2 tsp

Egg – 2

Salt to taste

Small cardamom – 5 (grind to powder)

Bread crumbs to coat

Olive oil to fry

 

Method

 

1. Boil minced meat with enough water to boil and run dry

2. Boil potatoes with jacket, peel and mash with milk and little salt

3. Finely chop onion and sauté in little oil, remove

4. Mix together boiled minced meat, onion, parsley, red chili powder, pepper powder, cardamom powder and salt. Mix well and make even sized balls

5. Cover each meat roll with mashed potato

6. Beat eggs, coat the rolls with beaten eggs and bread crumbs. Deep fry

 

21. Crunchy Fish pakora

 

Ingredients

 

Fish boneless – 750 gm

Onion finely chopped – 3

Green chili chopped – 4

Ginger paste – 2 tsp

Fresh plain bread slice – 4

Salt to taste

Eggs – 2 beaten

Bread crumbs – 4 tbsp

Finely chopped coriander – ½ cup

Lime juice – 2 tsp

Sugar a pinch

Garam masala: grind to powder cinnamon 1, cardamom 4, cloves 4

Oil to fry

 

Method

 

1. Boil fish in salt water, drain and mash

2. Soak bread slices in water and squeeze dry immediately

3. Mix together mashed fish, onion, green chili, coriander leaves, ginger paste, squeezed bread, garam masala powder, sugar, beaten eggs, lime juice, salt and bread crumbs. Mix well, divide into even sized balls and flatten them with palm to give round shape

4. Heat oil and deep fry till golden brown

 

22. Meat Balls

 

Ingredients

 

Minced meat – 500 gm

Onion – 150 gm

Eggs – 2 beaten

Pepper powder to taste

Red chili powder to taste

Corn flour – 3 tbsp

Poppy seeds – 2 tsp

Salt to taste

Oil to fry

 

Method

 

1. Steam minced meat in enough water to tender but dry

2. Finely chop onion

3. Mix together minced meat, onion, pepper powder, red chili powder, corn flour, poppy seed, beaten eggs and salt. Make even sized balls

4. Heat oil and deep fry

 

23. Spicy Brown Chicken

 

Ingredients

 

Boneless chicken cubes – 250 gm

Ginger paste – 1 tsp

Garlic paste – 2 tsp

Onion paste – 2 tbsp

Pepper powder a pinch

Red chili powder a pinch

Refined flour – 150 gm (if needed add more)

Garam masala – grind to powder: cinnamon 1, cardamom 3, cloves 2

Salt to taste

Lime juice – 2 tsp

Bread crumb to coat

Oil to fry

 

Method

 

1. In a bowl mix together ginger garlic onion paste and chili powder, garam masala, lime juice and salt

2. Marinate chicken with the mix for 30 min

3. Prepare a smooth batter with refined flour, pepper powder, water, salt and water

4. Heat oil, dip each chicken piece in the batter, coat with bread crumbs and fry till golden brown

 

24. Fried Egg Nest

 

Ingredients

 

Eggs – 6

Bread plain slices – 6

Grated cheese – 6 tsp

Black pepper powder to taste

Salt to taste

Ghee – 6 tsp

Olive oil to fry

 

Method Method

 

1. Cut a round hole in the center of each bread slice. Keep aside

2. Heat 3 tsp oil in a non-stick pan, add one bread slice at one time on low heat

3. When one side of the bread is light brown, turn the other side

4. Break one egg just inside the bread slice hole, only the yolk should be visible

5. Pour 1 tsp of ghee on the yolk, spread salt and pepper powder on the ghee and remove from heat

6. Follow the same with all the six slices

7. Garnish each egg nest with grated cheese

8. Serve hot with hummus

 

25. Egg Paneer stuffed tomato

 

Ingredients

 

Tomato even sized – 8

Grated paneer – 400 gm

Eggs – 4 beaten

Chopped onion – 2

Chopped garlic – 6 flakes

Chopped green chili – 3

Ginger paste – 1 tsp

Roasted cumin powder – 2 tsp

Red chili powder a pinch

Chopped green coriander – 2 tbsp

Pepper powder a pinch

Salt to taste

Oil to fry

 

Method

 

1. Slice tomato top, scoop out seeds, sprinkle salt and keep upside down to drain for 10 minutes

2. Heat 3 tbsp oil on low heat, add onion garlic and ginger, stir well. Add beaten egg and continue stirring

3. Add paneer and stir

4. Add green chili, red chili powder, pepper powder, cumin powder and salt, stir well

5. Add chopped coriander leaves, stir well, and remove from fire. Stuffing is ready. Let it cool

6. Fill each tomato with the stuffing

7. Heat 2 tbsp oil in a non-stick pan, place all the tomatoes, cook with lid on, on low heat till slightly tender. Remove and serve hot

 

Chutneys and Dips

 

 

1. Peanut Chutney

 

Ingredients

 

Peanut (without skin) – 200 gm

Split Bengal gram (Chana dal) – 1 tbsp

Split black gram – 1 tbsp

Green chili – 3

Sugar a pinch

Salt to taste

For tempering – mustard seed ½ tsp, curry leaves 6, lime juice 2 tbsp, oil 2 tsp

 

Method

 

1. Dry roast peanuts, keep aside

2. In 1 tsp oil roast split Bengal gram and split black gram and remove from fire

3. Finely chop green chilies

4. Grind together roasted peanuts, roasted grams, green chili, sugar, and salt with little water to fine paste

5. Add lime juice to the paste

6. Before serving temper the chutney. To temper: heat 1 tsp oil and add mustard seed, when it crackles add curry leaves. Pour into the chutney and mix well

 

2. Tamarind Chutney

 

Ingredients

 

Tamarind dry (seedless) – 200 gm

Jaggery (or sugar) – 100 gm

Roasted cumin powder – 2 tsp

Red chili powder – 2 tsp

Dry ginger powder a pinch

Garam masala powder – 1 tsp

Black salt a pinch

Salt to taste

 

Method

 

1. Soak tamarind in water overnight. Mash well and strain the pulp in the same water. Keep aside

2. Add half cup water to the pulp and heat on slow flame

3. Add jaggery (crushed), roasted cumin powder, ginger powder, red chili powder, garam masala, black salt and salt

4. Bring the chutney to boil letting the jaggery melt completely, keeping thin consistency (it will thicken when cool). Add little water if needed for thin consistency

 

3. Pineapple Curd Dip

 

Ingredients

 

Pineapple mashed – 1 cup

Coconut paste – 3 tbsp

Curd – 2 tbsp

Ginger grated – ½ tsp

Red chili whole – 2

Mustard seed – ½ tsp

Curry leaves – 5

Sugar – 2 tsp

Roasted cumin powder – a pinch

Green chili paste – 1 tsp

Salt to taste

Oil – 2 tsp

 

Method

 

1. Heat oil in a pan, add mustard seed. When seeds crackle add red chili, green chili paste and ginger grated. Stir well

2. Add pineapple and coconut paste, keep stirring

3. Cook on slow flame for few minutes

4. Add roasted cumin powder and curd, mix well

 

4. Sesame Chutney

 

Ingredients

 

Sesame seed – ½ cup

Hung curd – 1 cup

Garlic – 4 flakes

Sugar – 1 tsp

Salt to taste

Oil – 2 tsp

 

Method

 

1. Roast sesame seed and grind to fine paste

2. Fry garlic to crispy brown and crush

3. Mix together hung curd, sesame paste, crushed garlic, sugar, salt and oil. Beat well

 

5. Sesame Coconut Chutney

 

Ingredients

 

Sesame seeds – 1 cup

Grated coconut – 1 cup

Garlic – 6 flakes

Cumin seed – 2 tsp

Whole red chili – 2

Sugar to taste

Salt to taste

Lime juice – 2 tbsp

For tempering – mustard seed 1 tsp, curry leaves 8, asafetida a pinch

Oil – 3 tbsp

 

Method

 

1. Heat 2 tbsp oil; add cumin seed and red chili. When cumin seeds crackle and change color add garlic and stir well

2. Add sesame seed and stir, add coconut. Fry for few minutes

3. Add sugar, salt and lime juice, stir well and remove from fire

4. When cool, grind with little water to fine paste

5. Heat the remaining oil for tempering. Add mustard seed and asafetida. When seed crackles add curry leaves. Stir and pour into the chutney paste, mix well

 

6. Mint Dip

 

Ingredients

 

Curd – ½ cup

Mint leaves chopped – 1 cup

Coriander chopped – ½ cup

Green chili – 2

Chopped onion – ½ cup

Ginger grated – 1 tsp

Sugar – 2 tsp

Salt to taste

Pepper powder a pinch

Oil – 1 tsp

 

Method

 

1. Whip curd well, keep aside

2. Grind together mint and coriander, green chili, onion, ginger, sugar, salt to fine paste

3. Add oil to the paste and mix well

4. Add whipped curd and pepper powder, mix well and serve

 

7. Tomato Onion Dip

 

Ingredients

 

Tomato large – 3

Onion – 2

Green chili – 2

Chopped coriander – ½ cup

Mustard seed – ½ tsp

Cumin seed – ½ tsp

Red chili powder a pinch

Roasted peanut powder – 3 tbsp

Salt to taste

Asafetida a pinch

Roasted cumin powder – 2 tsp

Garlic paste – 2 tsp

Curry leaves finely chopped – 8 pieces

Oil – 3 tbsp

 

Method

 

1. Finely chop onion, tomato and green chili

2. Heat oil add mustard seed, cumin seed, asafetida and chopped curry leaves

3. When seeds crackle add onion and fry till onion turns brown and well fried

4. Add garlic paste and stir well

5. Add chopped tomato and green chili, stir well and cook till tomato softens into pulp

6. Add red chili powder, cumin powder, sugar, pepper powder, salt and peanut powder. Stir well and cook till oil separates from chutney in the pan

7. Remove from fire and mash well with serving spoon. Dip is ready

 

8. Aubergine Dip

 

Ingredients

 

Aubergine – 1 large (250 gm)

Curd – 250 gm

Onion finely chopped – 2

Garlic chopped – 6 flakes

Red chili powder a pinch

Cooking oil – 2 tbsp

Roasted cumin powder – 2 tsp

Green chili chopped – 1

Coriander chopped – 2 tbsp

Pomegranate seed powder – 2 tsp

Roasted sesame seed paste – 2 tsp

Turmeric powder a pinch

Salt to taste

Olive oil few drops

 

Method

 

1. Wash and slice aubergine into thin rounds. Marinate rubbing salt and turmeric powder for 20 min

2. In a non-stick pan add 1 tsp of oil. Fry aubergine covered with lid on low heat

3. Sprinkle water intermittently on the aubergine

4. When one side is light brown turn the other side. When both sides done remove and keep

5. Let aubergine cool, remove skin, mash into pulp without lumps, keep aside

6. Heat oil add garlic, stir well

7. Add chopped onion and red chili powder, fry till light brown. Remove from fire, when cool grind to fine paste

8. Beat curd well with salt

9. Mix together mashed aubergine pulp, onion garlic paste, roasted sesame seed paste, pomegranate powder and salt. Mix well

10. Add whipped curd, mix well

11. Add olive oil, chopped green chili, coriander and mix well

12. Sprinkle roasted cumin powder on top

 

9. Ginger Chutney

 

Ingredients

 

Ginger grated – 2 tsp

Coconut grated – 1 cup

Green chili finely chopped – 2

Lime juice – 2 tsp

Raisin – 20

Sugar – 2 tsp

Salt to taste

Olive oil – 1 tsp

 

Method

 

1. Grind together coconut, ginger, green chili, raisin, sugar, salt with little water into fine smooth paste

2. Add lime juice and olive oil, mix well

 

10. Hummus

 

Ingredients

 

Chick pea – 200 gm

Sesame seed – 200 gm

Pepper powder to taste

Garlic paste – 1 flake

Red chili powder a pinch

Soda bi carbonate – a pinch

Salt to taste

Lime juice – 2 tsp

Coriander chopped – 2 tbsp

Dry ginger powder a pinch

Olive oil – as required

 

Method

 

1. Soak chick pea overnight with soda bi carbonate

2. In same water boil chickpeas and drain. Grind to fine paste with 2 tbsp olive oil, keep aside

3. Roast sesame seed, grind to fine paste with 2 tbsp olive oil

4. Mix together chickpea paste, sesame seed paste, red chili powder, garlic paste, dry ginger powder, pepper powder, sugar, salt and 3 tbsp olive oil, mix well

5. Add lime juice mix well

6. Garnish with chopped coriander

 

11. Mint Tamarind Dip

 

Ingredients

 

Mint leaves chopped – 1 cup

Tamarind pulp – 2 tbsp

Garlic – 4 flakes

Curd beaten – ½ cup

Green chili – 2

Salt to taste

Sugar – 2 tsp

Olive oil – 2 tsp

 

Method

 

1. Grind together mint leaves, garlic, and green chili to fine paste

2. Add tamarind pulp, sugar and mix well

3. Add beaten curd, salt, mix well

4. Add olive oil and mix well

 

12. Date Tamarind Dip

 

Ingredients

 

Date seedless – 50

Tamarind pulp – 200 gm

Jaggery – 150 gm

Roasted cumin powder – 2 tsp

Roasted fennel powder – ½ tsp

Dry ginger powder a pinch

Red chili powder a pinch

Black salt – 1 tsp

Salt to taste

 

Method

 

1. Chop dates

2. Mix together tamarind pulp, date, jaggery, cumin powder, fennel powder, red chili powder, ginger powder, black salt, salt and a cup of water. Cook on low heat

3. Bring to boil allowing the jaggery to melt completely and dates to become soft

4. Make the chutney little thin (add water as required). Serve cool

 

13. Tangy Carrot Dip

 

Ingredients

 

Carrot grated – ½ cup

Date seedless finely chopped – ½ cup

Orange slices – 6

Hung curd – 1 cup

Pepper powder a pinch

Salt to taste

Sugar a pinch

Olive oil – 1 tsp

 

Method

 

1. Cut orange slices into small pieces

2. Beat curd well without lumps

3. Add salt, sugar, dates, carrot, orange pieces, and pepper powder to the beaten curd

4. Add olive oil and mix well. Set aside for half an hour before serving

 

14. Coconut Chutney

 

Ingredients

 

Coconut grated – 2 cup

Roasted peanut – 1 tbsp

Ginger – 20 gm

Green chili – 2

Garlic – 2 flakes

Lemon juice to taste

Salt to taste

Sugar to taste

Mustard seed – 1 tsp

Curry leaves – 6

Oil – 1 tbsp

 

Method

 

1. Grind together grated coconut, peanut, ginger, garlic, green chili and salt into fine paste

2. Add sugar, lemon juice and mix well. Keep aside

3. Heat oil, add mustard seeds. When seeds crackle add curry leaves and remove

4. Pour on paste. Mix well and serve

 

15. Pomegranate Chutney

 

Ingredients

 

Pomegranate – 1 big

Mint leaves paste – 1 cup

Coriander paste – 1 ½ cup

Dry mango powder – 2 tsp

Lime juice – 2 tsp

Sugar to taste

Salt to taste

Red chili powder a pinch

Oil – 3 tsp

 

Method

 

1. Peel and seed pomegranate, crush 3/4^th seeds and keep the rest aside

2. Heat oil, add mint paste, coriander paste, red chili powder, salt and sugar, stir well

3. After one boil add crushed pomegranate and mango powder. Stir well

4. Cook till another boil

5. Remove from fire and add remaining pomegranate seeds

 

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