Alu Mutter Tikki

Alu Mutter Tikki - Sandhya N Kamath

Recipe

Boil green peas and alloo...mash properly...fry onions...add ginger garlic paste..chilli pd ..chat masala...lil turmerc..and add to d aloo and peas mixture...add a few pcs of bread slices...make patties in a tawa...shallow fry for sometime ...remove ..in a plate place d patties...pour curds over it wid chips and mixture...:)add salt ..chilli pd...sugar and coriander leaves to d curds

Soya-Carrot stuffed Grilled Sandwiches

Soya-Carrot Stuffed Grilled Sandwiches - Prasad Naik

In small Vessel take one glass of water and one cup of Soya chunks and boil. Add Chopped Green Chillis, Chopped fresh Coriander and 5 pods of fine Chpooed Garlic, 3 tsp of Vinegar, one tsp of Garam Masala & Salt to taste. Keep stirring till water is absorbed by Soya chunks to cook well. Mix well till mixture becomes dry. Then this mixture grind coarsely in a mixer by just giving one or two twists may be for few seconds. Your soya Stuffing for Sandwich is ready.


I have added Gaajar and Cheese Spread in stuffing before Roasting in electric Griller. Your Soya Carrot Sandwich is ready to serve

Veg Bread Patties

Veg Bread Patties - Suresh Sawant

Ingredients- 

chicken 3/4 kg
Coriander leaves- 1 cup
Onion-1 big
Garlic -6-8 flakes
Ginger-1'
Tamarind- a small piece
Red dry chillies-2
Chilly powder-2tsp
Gharam masala-2 tsp
Coconut oil4-6 tsp
Curry leaves-2 spring
Pepper -1/2 tsp
Salt to taste
Method- in a mixer jar add coriander leaves, tamarind, chilly powder, pepper,ginger n garlic..grind into a fine smooth paste..adding lil water...
Take a kadai add coconut oil ,add finely chopped onion,fry until the onions r translucent... Then add dry chilly pieces,curry leaves saute fr 1-2 mins....now add cleaned chicken n let it cook on a medium flame with a lid covered...cook fr 15-20 mins ...then add ground paste, gharam masala,salt...mix it well ...cook until masala become completely dry...garnish with coriander leaves.

Onion Tawa Fry

Onion Tawa Fry - Pratibha Rao

Apply salt, red chilli powder and turemeric powder to the sliced onions.
Dust it with rice flour. (veenakka used rava)
And tava fry.

                                    Recipe Courtesy By Veena Mallya

Paneer Bhurji

Paneer Bhurji - Rajashree Jambavalikar

Take oil in a kadai heat it add finely cut garlic, onion green chillies saute till onion becomes soft add tomatoes salt cover and keep till its gets cooked add chilly n turmeric powder green coriander add paneer pieces cover and cook for some time serve with any flat bread

For mix salad finely cut onion tomatoes lettuce green chillies and coriander grated coconut with salt and sugar mix properly n serve.    

Tingaloru.

Tingaloru - Shobha Shenoy

Recipe..
2 glass of raw rice. ( soak for kor 1 hr.)
1 glass udadal ( fry till brown n pdr it)
4 green chillies (grind with suffient water n strain)
1 SP ajwain
1 TBS butter
2 TBS hot oil salt to taste


Method
Grind soaked rice into smoooth paste adding lil by lil water .it should b thicker like idli batter .
Remove fr jar add all the above ingredients. Mix well .dough should b like chapathi dough.
If it is too hard add water n for d dough. N knead well..

use tingalroo mould n make small small tingavloo on papersheet . .n deep fry.

Chilly Cheese Corn

Chilly Cheese Corn - Vinaya Prabhu
100 gms sweet corn pressure cooked
2 tbsps Amul butter
Salt
A pinch of chilly powder
A dash of lime juice
1 cube of Brittania cheese grated
Chilly flakes and coriander leaves to garnish.

Heat Amul butter and saute the boiled corn. Add the chilly powder and salt and half of d grated cheese. Transfer it to a serving dish once the cheese has melted and garnish wd chilly flakes, lemon juice coriander leaves and the remaining cheese.

Ragi Rava Dhokla

Ragi Rava Dhokla - Vidya Pai

Ingredients
1 cup ragi flour | finger millet flour
1 cup rava (fine semolina)
1 cup yogurt
1 teaspoon enos fruit salt or 1/2 teaspoon baking powder
1 tablespoon oil
a teaspoon of oil for seasoning
1 sprig of curry leaves, finely chopped
1 teaspoon mustard seeds
1 tablespoon sesame seeds
salt to taste
a small bunch of finely chopped coriander leaves

Directions for Ragi Rava Dhokla
Prepare a steamer filled with water and grease the dhokla plates. Keep aside.
Combine the ragi flour, rava, yogurt and a little salt in a large mixing bowl. Add a little water at a time to make a thick batter (approximately 1- 1/2 cups). Allow the mixture to rest for 5 minutes. Stir in the enos fruit salt and pour the dhokla batter into the greased dhokla plates
Preheat a steamer with water and place the dhokla batter for steaming. Steam on high heat for about 10 minutes until a tester inserted in the center comes out clean.
Once steamed, remove the Ragi Dhokla from the steamer and keep aside for 5 minutes.
Heat oil in a pan; add in the mustard seeds, sesame seeds and curry leaves and allow it to crackle. Turn off heat and pour the seasoning over the dhokla's and cut them into squares or diamonds.
Serve the Ragi Masala Dhokla with Green Chutney and also Idli Milagai Podi for breakfast or pack it for the school lunch box

                                Recipe courtesy - Archana's kitchen

               http://www.archanaskitchen.com/…/ragi-masala-oats-dhokla-st…

                           

          

Healthy Dhokla with Ragi

Healthy Dhokla with Ragi - Kiranmayi Kamath

                            Recipe courtesy - Archana's kitchen
            http://www.archanaskitchen.com/…/ragi-masala-oats-dhokla-st…

Moongdal Idli

Moongdal Idli - Reshma Bhat

Recipe

Half cup of uraddal n 1 cup of moongdal soak together for 6-8 hrs...while grinding soak 2 1/2 cup of idli Rawa in water .grind dal to fine paste then add soaked idli rawa after removing water from it to dal paste add little baking soda mix all the ingredients well leave it for overnight .next Mrg add salt as per taste mix well leave batter for 10 min n prepare idlis you will get smooth idlis

Kande Pohe

Kande Pohe - Suresh Sawant

Recipe
Beaten Rice /Poha 4 / 5 cups
Cleaned washed and drained.
Potatoes 2 med
Peeled washed and cut into small to medium sized pcs and fried
Green Peas qtr cup half boiled but optional

Onions 2 medium chopped
Leamon juice as required
Sugar little to enhance the taste
Green coriander chopped
Fresh grated coconut 2 / 3 t spoons
Oil 2 / 3 t spoons for preparation
Turmeric Powder qtr t spoon
Tempering
Mustard seeds 1 t spoon
green chillies cut 4 / 5 or as req
Curry leaves few

Now in kadhai add oil and heat it
Add tadaka items and fry
Now add onions green chillies and saute till the rawness ends.
Add fried potatoes peanuts salt little sugar turmeric powder green Corriander little and grated coconut little.Mix well
Put gas on sim now. Saute for a minute n
add washed pohe. Mix it and saute for a minute.
Add Leamon juice sugar and mix well
Again cook on low flame for a minute
Now put off the gas. Rest it for 2 / 3 minutes .
Transfer the ready stuff to a serving plate. Garnish with green Corriander and grated coconut .
Your kande Pohe dish is ready to serve..

Bread Upma or Masala Bread Upma

Bread Upma or Masala Bread Upma - Prasad Naik

Today we took Wheat Slice Bread and broke them into small pcs with hand and kept aside.
In a Kadai heat up the oil and give a seasoning of curry leaves,mustard seeds, Green Chillies. Add 2 fine chopped Onions and 2 fine chopped Tomatoes. Let the Onions become translucent and Tomato soft.
To have a for nice colour, add Haldi 1/2 tsp. Mix this with Tadka. Now add broken pcs of Wheat Sliced Bread. Mix well and keep a lid on Kadhai till Bread with steam becomes nicec and soft. Then with open lid saute for a while to get crispness to the sides Broken Pcs of Bread Slices. Add 1/2 cup of chopped coriander. Put off the gas and squeeze one Lime for Tangy taste. Your Bread Upma or Masala Bread Upama is ready to serve. Today it was Garnished with Shev, Cucumber Slices & Coriander

Indori Poha

Indori Poha - Vinaya Prabhu

Ingredients

Flattened rice / chivda : 2 cup (thick variety)Potato ( diced / cubed) : 1 medium Onion (finely chopped) : 1 large Curry leaves : few Fennel seed : 1 tsp Mustard seed (black) : ½ tsp Peanuts (roasted without skin) : ½ cup Cashew nut : a handful Coconut (freshly grated ) : 2 tbsp Turmeric powder : ¼ tsp Salt and sugar to taste Cilantro leaves : few Pomegranate seeds : a handful Sev : a handful Lemon : 1 Green chillies (finely chopped) : 1Oil : 1 tbsp

Instructions
Soak the poha in water for 5 minute. Drain the excess water and keep it aside.In a pan heat the oil, temper it with mustard seeds, fennel seeds and curry leaves.Once the seeds are lightly roasted and release the aroma, add half of the chopped onions.Once the onions become translucent, add the diced potatoes and fry for few more minutes.Add the chopped green chillies, peanuts, cashew and saute them for couple of minute.Now add salt and turmeric powder, cover and let the potatoes cooked in its own steam.Once the potatoes are cooked, add the soaked poha, stir it for few minutes.Check the seasonings, adjust the salt and sugar to taste.Switch off the heat, cover the pan and let it stand for 5 - 8 minutes.Poha should be ready by that time. It should be fluffy and able to retain its shape.Now garnish it with handful of grated coconut, remaining chopped onions and cilantro leaves.Squeeze a quart of lemon or more if you think so over the poha.Serve it warm with a generous serving of pomegranate seeds and sev

Pumpkin Slice Fry

Pumpkin Slice Fry - Prasad Naik

Make thin slices of Pumpkin and Marinate with Red Chilli Powder, Haldi, Garam Masala and Salt. Roll it and coat with Rice flour. Shallow fry on Tava. They do not become very crispy but you get little cruch. Yummy Pumpkin Sliced Tava Fry is ready to serve. Enjoy when it's hot

Violet Yam Veg Kababs For Fasting

Violet Yam Veg Kababs For Fasting - Prasad Naik

Pressure Cook Violet Yam and make it soft & peel off the skin. Now mash the Yam and add Grated Ginger, Jeera, Salt to taste, Fine chopped fresh Corriander and Green Chillis. Now just Roll into Kababs or the shape of tikkis. Shallow fry on Non Stick Tava. Make little crisp and your Violet Yam Veg Kababs are ready to serve

Red Pumpkin Poories

Red Pumpkin Poories - Suresh Sawant

Recipe
Red Pumpkin grated 2 cups
If not available can be taken yellow also.
Jaggery 1/2 cups or as required
Wheat flour 2 / 3 cups or as required
Nutmeg Powder qtr t spoon
Fenal seeds crushed 1 t spoon

In a kadhai add grated pumpkin and jaggery and cook it on low flame.
When done add nutmeg powder and fenal seeds rough crush.
Let it be cooled.

Now add wheat flour accordingly and make a perfect dove.
Rest it for 20 minutes.
Now make medium sized somewhat thick poories.
Heat oil in kadhai. Now put gas on medium.
Fry the poories one by one from both the sides .Sprinkle hot oil on poories so they will be nicely puffed.
Fry all poories till become slight golden brown.
When done transfer to a tissue paper plate.
Your Gharge /Sweet Poories are ready to serve.

Semoliyan Potato

Semoliyan Potato - Shamala Bhat

Ingredients
10-12 Baby potatoes
3 tbsp Fine semolina
1 tsp Red Chilli powder ( I have used Kashmiri Red Chilli Powder)
2 generous pinches of hing
2 tbsp of coriander leaves + 2 tbsp for garnish
salt to taste
2 tbsp oil

Method
Cook the Baby potatoes till done . Peel off the skin and keep aside,Heat oil in a non stick pan and roast the potatoes add salt and keep aside.Heat pan on a med flame and roast the semolina for 2-3 mins till pleasant aroma and keep aside.In a non stick pan add oil add oil add hing when sizzles add red chilli powder and fry well on v low flame please take care not to burn the spice here then add 1/2 tsp coriander leaves and fry for a min then add roasted potato and fry well till all the potatoes are coated well with Red chilli powder .Now add the roasted semolina and toss them you will notice that the semolina sticks on the potatoes beaut.ifully . Keep it on low flame for 2-3 mins .Toss and serve garnished with Coriander leaves. Serve with Rice and dal or anything or eat it just like that ...you will absolutely love it.

Kappa Cutlets / Tapioca Cutlets

Kappa Cutlets / Tapioca Cutlets  -  Rethish G Prabhu

Recipe

Clean & cut tapioca, pressure cook with salt and water till 7-m8 whistles. When cools, open and mash with masher, remove the stems that are visible. Chop onion, crush ginger, garlic, green chillies. Heat coconut oil. add jeera, then add chopped onions. Let it be translucent. Then add crushed items. Let the raw smell go. add turmeric, chilly, coriander powder, add meat masala, salt if required, chopped coriander leaves. Mix properly. When cools, add to mashed kappa. Mix properly with hands so that it becomes a nice homogeneous mixture. Shape in desired shapes. Mix some cornflour, water and make a watery mixture / one egg beaten.
Dip the cutlets in gravy, roll in bread crums or rusk powder. Deep fry the cutlets till golden brown.
You can use prawns, boneless chicken, boneless fish, shrimps etc. Recipe courtesy Taste Time in Asianet Plus, Malayalam channel.

Raw Jackfruit Manchurian

Raw Jackfruit Manchurian - Malathi Bhandarkar

INGREDIENT

1.Raw Jackfruit 250gms 

2.Onion sliced 2 

3.1 large capsicum (cut in long strips) 

4.Ginger and garlic chopped 1tsp 

5.Green chilies (slits) 

6.Soya sauce (1tsp) 

7.Greenchilly sauce (1tsp ) 

8.Tomato sauce (1tsp) 

9. Salt (to taste) 

BATTER 

Maida, Cornflour, Gramflour each 1/2 cup +Salt 1/2tsp +Red chilly sauce 2tps +soya sauce 1tsp + Ginger and Garlic paste 1tsp. 

METHOD 

1. Pressure cook jackfruit for 1 whistle and cut it to pieces 

2. Release the pressure quickly and cool. 

3.Dip the pieces in the batter and deep fry .(keep a side ) 

4.Take a pan add 1 And 1/2 tsp refined oil 

5.Add chopped Ginger and garlic (sauté a little ) 

6.Add sliced onion,capsicum and green chillies.

7.Mix and Fry nicely 

8. Add little salt

9. Add Green chilly sauce ,Soya sauce 

10.3tsp Cornflour mixed with water and add to it. 

11.Stir again 

12.Put the Gas off and add the fried jackfruit prices and add tomato sauce 13.Mix well 

14.Garnish well with coriander leaves chopped finely 

15. Serve Hot

Crispy Brinjal

Crispy Brinjal - Prasad Naik

Recipe

Cut Brinjal in Slices and keep aside. Now make Masala for coating : Garam Masala 1/2 tsp, Red Chilli Powder 1 1/2 tsp, Haldi 1/2 tsp, 1 tsp Garlic-Ginger paste, 1 tsp oil, Salt to taste.
Now Roll it in 2 tbs Rava & 1/2 tsp Besan for Binding. Shallow fry on Non Stick Tava with little oil till covering gets crisp from both sides. Hot Hot Brinjal Slices are ready to serve.