Masala Bun

Masala Bun - Shivani S Pai

Cut the bun into half...slightly shallow fry in Butter on all sides... Adding a little white til while frying on top portion.
In a separate pan add little oil. Then add mustard... When crackles add sliced onions, sliced cabbage, ginger garlic paste, little haldi, red chilly powder or chopped green chilly according to u r taste. Fry a little. Then add sliced garam masala powder & de seeded tomato, salt & little coriander leaves. Mix all together... Until little soft. Can sprinkle little water if required but not too much.Add sliced capsicum too...
Apply to the bun...serve hot.

Corn Potato Sandwich

Corn Potato Sandwich - Suresh Sawant

It's a very Simple Preparetion
Bread slices 8 / 10
Potato stuff 2 cups
Boiled peeled and smashed
Fresh Corn crush 1 cup
Half boiled and grinded to a rough
Onion 1 med chopped finely
Green coriander chopped
Tomato 1 small chopped
Red chilly Powder 2 t spoons
Turmeric Powder pinch of
Salt and sugar as per taste
Cumin seeds 1 t spoon
Oil 2 t spoons
Fresh Butter as required

In a kadhai add oil and heat it. Add cumin seeds and as it spluttered add onion chopped corn crush green coriander tomato chopped red chilly powder turmeric powder salt sugar and saute for 2 minutes. Remove from gas and keep aside.
Heat a pan. Add little butter and roast the bread slices to a slight brown.
Take the bread slices and spread the stuffing on it. Put other slice on it. Slightly press it.
Again add little butter in a pan and heat it. When heated put gas on sim.
Put the halfdone sandwiches on it. Roast from both the sides adding butter as req.
When done transfer to a serving plate.
Your simple Corn Potato Sandwich is ready to serve. You can serve with Tomato sauce or as liked.

Pao

Pao  -  Nutan Shenoy-Kini

Recipe

In a small bowl, mix 2tsp dry actv yeast, 1 1/2 tsp sugar n 2 tbsp warm water.Let it set for 15 min. It ll bcm frothy. If it dsnt, throw it away n make another batch. In a large bowl, mix 2 1/2 cup maida,salt to taste, 3 tbsp butter, 3/4 cup milk, n the set aside yeast mixture. Knead dough with gentle hands n keep aside for 2-3 hours. The dough will double. Knock the dough to clear airspaces n mix the dough properly n divide info 6-7 equal portions. Take one portion, spread it like a chapati with the help of your fingers n palm n roll like Ladoo n keep it in greased baking tray n keep aside for 45 min. Brush all balls with butter n bake for 20 min on 180 degrees. Temp varies from oven to oven. In case, it hasn't cleared the skewer test after 20 min, bake for another 5 min n try.

Cabbage Rolls

Cabbage Rolls - Vidya Nayak Shenoy

Recipe:
Take only the tender leaves of cabbage, remove the inside thick stem, blanch in hot water for 5 mins, remove n pat dry, prepare the besan batter as we do for bajo, for the filling main veg is potato u can have any other veg which is not watery, yesterday I had peas n potato mash n add red chilli pd, garam masala pd, chat masala n salt, make a cone from the cabbage leaves n place a ball of this mixture dip in the besan batter n deep fry place on the absorbent paper n serve hot.

Cold Sandwich

Cold Sandwich - Nandini Kini

Recipe :
Ingredients :

• 6 bread slices

FOR THE FILLING:

• 1/2 cup hung curd
• 2 tsp boiled sweet corn kernels
• 2 tsp finely chopped capsicum
• 2 tsp finely chopped deseeded tomato
• Salt to taste
• 1/2 tsp sugar
• 1/2 tsp pepper powder

Method:

• Mix all the above ingredients 
• Cut the edges of bread slices 
• Spread the curd mixture over the slices and make sandwiches
• Serve chilled with tomato ketchup and hot filter coffee

Soya Sweet Corn Sandwich

Soya Sweet Corn Sandwich - Prasad Naik

Recipe : 

• Boil Soya chunks in one glass of water, add 1 tsp Vinegar, 2 tsp Garam Masala, 5 Pods of Garlic, Small pc Ginger, 2 Green Chillies, Fresh Coriander,1/2 tsp Salt. 
• Once this mixture gets dry, then add 1tsp Garlic paste and grind entire thing in a mixer coarsely. 
• Take out the mixture in a bowl and add Boiled Sweet Corn. Spread it on a bread slice and then Roast in Electric Sandwich Toast Maker or on Tava as you wish. Garnish as you like and your Soya Sweet Corn Sandwich is ready to serve.

Vada Pav from Cocktail Vadas

Vada Pav from Cocktail Vadas - Prasad Naik

Recipe :

• Boil Potatoes, mash well with Salt as per taste. 
• Make Tadka of Rai, Hung, Kadipatta, Green Chillies, Turmeric, Chopped Garlic, Chpopped Ginger. Now to add more flavour of Garlic add Garlic Paste. 
• Add the Tadka in Mashed Potatoes and mix well by making small ballad as we wanted to make Cocktail Vadas.
• Take a Besan Atta in a Vesssal add Red Chilli Powder little Salt, little Haldi and to have more Flavour and Aroma add Garlic Paste. 
• Add cold water and make thin batter so that it has a thin coating on Vada and not thick coating of batter like commercial Vadas. Deep fry in medium hot oil. Since the coating is thin, do not over fry the Vadas. 
• Have with Green Chatni or Dry Lasoon Red Chatni, Sandwich in Pav and here is your Smacking Vada Pav Ready to serve.

Potato Corn Squeeze Sandwich

Potato Corn Squeeze Sandwich - Prasad Naik

Recipe : 

• Boil Potatoes, mash well with Salt as per taste, add Boiled Corn and keep aside. 
• Make Tadka of Rai, Hing, Kadipatta, Green Chillies, Turmeric, Chopped Garlic, Chpopped Ginger. 
• Add Tadka in Mashed Potatoes and mix well. Your Potato Corn Squeeze Sandwhich stuffing is ready. 
• I have taken brown bread and punched in round shape. Applied Green Pudina Coriander chatni on one side of top Bread Slice & placed Potato Corn stuffing on other Base Slice of Bread. Roasted in electric Sandwich maker. In few minutes toasted Sandwich was ready. 
• Now leftover Bread cut pcs were roasted in Kadhai with salt and Red Chilli powder and made crisp crums. Made into powder and mixed with leftover Potato Corn Stuffing by making a Pattie. Roasted in same Kadhai with few drops of oil till it's brown. The Pattie was ready to eat with Sandwich.

Soya Stuffed Sandwich

Soya Stuffed Sandwich - Prasad Naik

Recipe :

• 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 Black Pepper Sauce in Soya mixture for flavour to be spread on one side of Slice topped with grated Gaajar and Masala Cheese Spread on other Slice as shown in picture. Then it is Toasted in electric Griller. Sandwich is ready to serve.

Sprouted Moong Dosa Rolls

Sprouted Moong Dosa Rolls - Shreela Sasidharan

Recipe

• Dosa batter
• Red chutney 
• Sprouted moong sabzi

Cook sprouted moong.after applying little salt in cooker ..only 1 whistle. .drain any liquid ..allow to cool thouroghly. .or else sabzi will become mushy ( pls do not throw away the liquid ..to b used in any curry being prepared as it's full of nutrients )

• Heat kadai + oil +curry leaves + onions + garlic + ginger ...all CF
• Fry well till sides of onions turn light brown...
• Next add 1 tomato CF.
• Fry for a few mins.
• Add +haldi pd + sambhar pd .
• Fry for a few mins..sprinkle little water so that everything gets bended..that's all ..as its not a gravy dish so it will b dry.
• Mix in the boiled moong.
• Chk n adjust salt 
• Now keep on slow fire fir sometime till well done 
• Mix n remove from gas.
• Sabzi ready

Recipe

Red chutney

• Onions ...preferably shallots + Kashmiri red chillies + a wee bit of tamarind n few curry leaves....Fry in little oil n grind to a fine paste ..Add salt to taste n mix..Tangy coz of tamarind. N spicy red chutney ready in a jiffy.
• While serving mix in a little oil

For making these dosas

• Heat Dosa Tawa..
• Spread dosa batter.
• When almost crisp..spread red chutney all over.
• Next spread sprouted moong sabzi above the red chutney .
• Roll into barrel shape..Roll
• Cut diagnally..so as to get 4 equal pieces..
• Can serve with abv Red chutney

LASUNI ALOO ROLL

LASUNI ALOO ROLL - Vidya Nayak Shenoy

Recipe:

Heat 1 tsp oil n add jeera ;.. when it splutters add the chopped garlic n fry again.. add turmeric pd n red chilli pd n saute now add salt n boiled n cubed potatoes mix well.. lastly add the corinader leaves .. Now prepare chapatis n fill in the mix n roll.

Bread Rolls

Bread Rolls - Suman Bhat

Recipe-
Cut bread rims flatten each slice with a bailan( rolling pin).Apply green chutney then layer with cheese slice then with some grated carrots and one jalapeno to give that punch( u can add more if u can manage to roll the bread after that
wink emoticon ...cover with another slice of chutney smeared bread and then let stand a while so the chutney makes the slice wet.....slowly roll the bread from one end to the other.Lightly toast on non stick tawa serve hot with nice crispies of ur choice...yday I made brinjals tawa fry with these,Winter days dinner over and sweet dreams followed

Sabzi Achaari Rolls

Sabzi Achaari Rolls - Archana Shenoy

http://www.kitchentales.net/2014/10/subzi-achaari-rolls.html#more

Paneer Tikka Kathi Rolls

Paneer Tikka Kathi Rolls - Shobana Rao

(a) Paneer Tikka Filling:
Paneer ( Low fat Cottage Cheese) , 1 cup, cut into 1/2 inch cubes
Tomatoes, medium-sized, seeded and chopped, 2
Oil, 1 tsp
Green Capsicums, medium sized, chopped, 2
(b) Marinade:
Yogurt, whisked, 1/4 cup
Red Chilli Powder, 1 tsp
Turmeric Powder, 1/4 tsp
Ginger Paste, 1/2 tsp
Garlic Paste, 1/4 tsp
Besan (Gram Flour), 1 tbsp
Chaat Masala, 1/2 tsp
Kasuri Methi, (Dried Fenugreek Leaves), 1/2 tsp
Garam Masala Powder, 1/2 tsp
Salt, to taste
(c) Chapati
Atta, (Whole Wheat Flour), 1 cup
Milk, 1/4 cup
Salt, to taste
Oil, as required
Method:

First, prepare the marinade. In a deep bowl of glass or food safe plastic, combine all the ingredients listed under (b) above.
Add the paneer cubes and chopped tomatoes and mix lightly
Marinate for 10 minutes. Keep aside.
Heat oil in a kadhai. When it gets heated, add the chopped capsicums and saute for 2 minutes
Add the marinated paneer mixture and increase heat to saute over high heat for 4-5 minutes stirring occasionally
Cook till the liquid evaporates. Your paneer tikka filling is ready. Keep aside.
To prepare chapatis, combine atta, milk and salt and knead this to form a soft dough
Divide the dough into 8 equal portions
Roll out each portion into a thin chapati
Heat a tawa and roast each chapati lightly on both sides. Set aside
Now divide the paneer tikka filling into 8 equal portions
Keep each of the portions in the centre of a chapati and roll tightly. You can use a toothpick to keep the rolled chapati in place.
Heat the rolls on a tawa serve. Wrap the chapati rolls in tissue paper or aluminium foil. Here I have tied them with spring onion after wrapping them in tissue paper.
Alternatively, without wrapping them, you can serve these hot, cut into 2 " long pieces.

Potato Schezuan Rolls

Potato Schezuan Rolls - Nandini Kini

INGREDIENTS:

2 boiled potatoes
1 chopped onion
3 chopped garlic cloves
3 tsp chopped capsicum
2 tsp oil
2 tsp schezuan sauce
1/2 tsp soya sauce
1 tsp ketchup
Salt to taste
2 tsp chopped spring onion
Mozarella cheese or processed cheese (generous amount)
3 rotis (usual wheat flour roti )

PROCEDURE:In a pan heat oil and saute garlic,onion and capsicum for 5 minutes
Add schezuan sauce and fry for 2 minutes
Add boiled potato cut into cubes,salt to taste, soya sauce,tomato ketchup and mix well
Garnish with chopped spring onion
Take 1 roti ,put 3 tblsp of potato filling ,grated cheese and close the sides of roti
Roll the roti and tightly and serve with ketchup

Turiya patara nu sak

Turiya patara nu sak - Dipali Patel
Recipe .
Hot 5 table spoons oil in a nonstic pan. 

Now Add rai - jira - hing .

Add finely chopped 2 big onion' then 

2 teaspoons of fresh garlic paste 

Add finely chopped 2 big tomatoes 

mix well with adding salt - turmeric powder - red chilli pwd - all as per taste. 

Now add peeled n finely chopped green fresh turai . 

Fix all well n let it cook. Meanwhile make very thin patara roll ( patrado ) as you want make with besan or rice flour.. choice up to u for patara. Now cut patara in small round without steaming rolls. Assemble all rolls on turai sabji mixer n add little bit of water in middle of nonstic pan then cover the pan with still lid. And let it be cook for 5 minute. Don't stir it. After 5 minutes you can see patara is shifted then stir it ltl bit. But very carefully . Then it will take 5 more minutes to serve. We can add sugar n lemon juice as we r guju people. 

PATHRODE/ STEAMED COLACASSIA LEAF ROLLS

PATHRODE/ STEAMED COLACASSIA LEAF ROLLS - Rekha Vishwanath Nayak

INGREDIENTS:-

white rice - 1 cup
toor dal - a fistful
grated coconut - 1 full
salt to taste
red chillies - 15
green chillies - 10 (this is my MILs tip. By using green chillies we can increase the spiciness of pathrode. If you don't like spicy then use 25 red chillies)
tamarind - double the big chana size
hing - littlecolacassia leaves - as needed ( i used 7 medium & 4 small)

METHOD:-
How to make masala ?
1. Soak white rice and toor dal together in water for 2 hours.
2. Grind this along with grated coconut+salt+red chilly+ green chilly+ tamarind+lil hing to a fine paste. Do not make it watery. Add very less water while grinding. Keep it as dry as possible(it is very important). If you want you can add lil jaggery too while grinding (i don't add).
How to make pathrode ?
1.Clean the colocassia leaves, and pat them dry.
2. Remove the thick veins of the leaves.3. On a clean surface, place the largest leaf upside down.

4. Spread the paste all over the leaf.
5. Now place another leaf on top & spread the masala. Continue stacking up to 3 leaves.
6. Fold the edges along the length, spread the masala.
7. Roll the leaves. Spread the paste between every fold.

8. Steam cook for 25 minutes. Better overcook than under cook.
9. One this comes to room temperature, you can cut them into 1/2 inch pieces . 

OR
You can cut them into 1/2 inch pieces & then steam them (my MIL does in this way. But 1st method is easier one).

Potato Bhakarwadi

Potato Bhakarwadi - Tanushree Aich
Recipe:

Make a potato mash with boiled potato, spice pwders( chilly, coriander, cumin, amchur n pinch garam masala pwdrs) add salt n sesame! Keep aside, will form the bhakarwadi filling

For the dough, take equal portions of all purpose flour & wheat flour, add abt tbsp rava (for crispiness) knead into a stiff dough using warm water & oil. Keep the dough aside for abt an hr covered for it to rise

Make medium sized chapati using a rolling pin, spread the potato mash evenly over the chapati, roll it up like a frankie sealing edges with water

Refridgerate the rolls for about an hour, once stiff cut up roundels. U can make out the potato mash n paratha swirls now

Heat oil in a kadhai, when oil is hot deep fry, fry on a shallow flame till evenly browned!

Potato bhakarwadis r ready. These cannot be stored unlike the regular bhakarwadis!!

Paneer Rolls

Paneer Rolls  -  Laxmi Bhandary

Ingredients:, 
Paneer 250 grams, boondi 1 cup, oil to deep fry
For garlic chutney:, garlic 8-10 cloves, oil 1 tsp, red chilli powder 1 tbsp and salt to taste.

For batter;, gram flour ( besan ) 1 cup, ginger garlic paste 1 tsp, red chilli powder 1 tsp, turmeric powder 1/2 tsp, soda bicarb 1 pinch, salt to taste
Method :,

Cut paneer in to two inch by half inch by half inch sized batons. Slit each baton into half leaving one edge intact for filling.Crush boondi with your hand and keep aside.To make garlic chutney, peel and roast garlic in 1 tsp of oil.Mix with red chilli powder and salt to a fine paste.To prepare batter, mix gram flour with g g paste,red chilli powder, turmeric powder,soda bi carb and salt.add sufficient water and wisk well to make a batter of coating consistancy.Rest the batter for about 15 minutes.Stuff garlic chutney into the slit of each of paneer baton.Heat sufficient oil in a kadai, dip each baton in to the batter, roll in the crushed boondi deep fry on medium flame till crisp and golden brown.Serve hot with a chutney of your choice.

Palak rolls with stuffed mozzarella cheese

Palak rolls with stuffed mozzarella cheese - Anitha Shenoy

Ingredients: 

Palak/spinach- 2 small bunch Ginger-1 inch Garlic-2-3 cloves Green chillies-4 Mozzarella cheese- shredded around 1/2 cup Bread crumbs- 1 1/2 to 2cups Salt to taste. 

Method : 

Blanch palak in hot water for 10mns. Remove from water and transfer the leaves in a blender along with ginger, garlic and green chillies. Pour the palak purée in a large bowl.. Add desired amount of salt Make bread crumbs either from store bought or if u have a pound of bread at home just break the bread into small pieces and powder it mixer. Add the bread crumbs to the purée and make it a consistency which can be hold in palms and also can hold the stuffing. Take a ball of palak ball and pat on Palm to give a shape of puri and stuff a spoon of mozzarella cheese in the centre and cover n give desired shape. see to it that cheese is covered well with palak. Deep fry the rolls for 5mns and remove.if fried for longer time then the cheese spills out. Note: I've not added any other powder to the palak purée. If u like u can add little garam masala powder.