Cheesy Chicken Triangles

 

Cheesy Chicken Triangles Recipe

Ingredients: 5 bread slices
few tbsps mustard paste or chilli tomato sauce
1/2 cup cooked shredded chicken
3 tbsps grated cheese
dried herbs (optional)
few tbsps chopped tomato (remove pulp)

For sauce:

1 tbsp butter
1 tbsp maida/all purpose flour
1/2 cup low fat milk
few tbsps chopped capsicums
salt to taste
pepper to taste
pinch of dried herbs of your choice

How to cook

• Wash chicken pieces, boil with a cup of water, salt and pepper till the chicken cooks. Debone and shred it.

• Prepare the white sauce by melting butter in a heavy bottomed vessel. Add maida and stir on low to medium flame for 2-3 mts. Add the chopped capsicums and stir for half a mt. Remove from heat and add the milk slowly while stirring constantly.

• Return to heat and cook stirring continuously till it turns thick. Add salt and pepper to taste. Remove from heat, add 2 tbsps grated cheese and combine. Add the shredded chicken to the sauce along with dried herbs and combine.

• Spread mustard paste or chilli tomato sauce to each bread slice. Spread the cheesy chicken mixture, sprinkle grated cheese and few tomato pieces.

• Grill in a hot oven for 8 mts or till lightly browned.

Puri-Bhaji Recipe

Puri-Bhaji (Potato Curry) Recipe

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Ingredients:

  3 potatoes, boiled and peeled
2 onions, finely sliced
2-3 green chillis. slit
1 tomato, finely chopped (optional)
1″ inch ginger, finely minced
large pinch turmeric pwd
salt to taste
coriander leaves for garnish (optional)
1 1/2 tbsps oil

For seasoning

1 tsp mustard seeds

1/4 tsp hing/asafoetida/inguva
2-3 green chillis, slit
10-12 curry leaves

how to cook

• Heat oil in a cooking vessel, add mustard seeds and let it splutter. Add asafeotida and saute for a few secs. Add fresh curry leaves, green chillis and ginger and saute for a few secs.

• Add the sliced onions and saute on medium heat for 4-5 mts or till the onions turn transparent. Add the turmeric pwd and combine. Add chopped tomatoes and saute for 5 mts.

• Add the crumbled boiled potatoes and adjust salt. Cook for a mt. Add 1/2 cup of water and cook for 7-8 mts or till the curry is almost dry. Turn off heat.

• Garnish with coriander leaves and serve with puris.

Baby Corn Manchurian

Baby Corn Manchurian Recipe

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Ingredients:

15-16 baby corn, each cut diagonally into two
1 1/2 tbsps maida/all-purpose flour
1 tbsp cornflour
1 tsp rice flour (optional)
1 tsp ginger-garlic-green chilli paste
few tbsps water
salt to taste

For sauce:

1/4 cup spring onions, finely chopped,
1 capsicum, finely sliced
1/2 tbsp finely minced garlic
1/2 tsp finely minced ginger
1-2 finely chopped green chillis
1/2 tsp red chilli pwd (preferably Kashmiri)
1 tsp soya sauce
1 tsp chilli sauce
1 1/2 tsps vinegar
2 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves

How to cook

• 1 Heat oil for deep frying in a heavy bottomed vessel.

• In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained baby corns into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Reduce flame and deep fry till the baby corn is almost cooked. Increase the flame towards the end of the cooking process and fry the baby corn till it turns golden brown. Remove onto absorbent paper and keep aside.

• Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.

• Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.

• Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3 tbsps of water and cook for 2 mts.

• Add the deep fried baby corn and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.

Broken Wheat Khichdi

Ingredients

Dalia  - 1/2 cups
Moong dal - 1/4 cup
Onion - 1 medium
Carrot - 1 medium
Potato - 1 medium
Peas - 1/4 cup, frozen, thawed under running hot water or in microwave
Green Chilies - 2
Ginger - 1"piece
Curry leaves - 10
Cumin Seeds - 1/2 tsp
Coriander powder - 1/2 tsp
Hing - a pinch
Salt & Pepper - to taste

Method:

 1.Dry roast the dalia  till light brown and keep aside.

2.Dry roast the moong dal until aromatic  and slightly brown.

3.Heat a tbsp  of oil in a pressure cooker and splutter cumin seeds and hing.

4.Add ginger, green chilies and curry leaves and saute a few  seconds before  adding  the onions, potatoes and carrots.

5.Saute for a few minutes before adding the roasted dalia and dal along with 2 cups of water, peas, salt and pepper.

6.Pressure cook on high till 2 whistles.

7.Allow it to cool and serve

Cheesy Vegetable Balls Recipe

Cheesy Vegetable Balls Recipe

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Ingredients:

2 potatoes, boiled and mashed
1 grated carrot
fistful boiled green peas
1-2 green chilli finely chopped (adjust)
1/2 tsp chaat masala
1 1/2 tbsps roasted peanut pwd
3 large bread slices, dip in water, squeeze out water and crumble
1 1/2 tbsps coriander leaves, chopped
3 tbsps grated cheese
salt to taste
oil for deep frying

For coating:
1 beaten egg
pinch of salt
bread crumbs for coating

How to cook

• Combine mashed potatoes, green peas, grated carrot, crumbled bread, grated cheese, chaat masala, green chillis, peanut pwd, salt and coriander leaves. Prepare lemon sized balls.

• In a small bowl, beat an egg along with a pinch of salt. Dip each ball into the egg mixture and roll in the bread crumbs and keep aside.

• Heat oil for deep frying in a heavy bottomed vessel. Once it piping hot, reduce flame and place the balls into the hot oil and deep fry on medium flame to high flame till they turn golden brown. Remove onto absorbent paper and then place them on a baking sheet and place in warm oven till you serve them. This will ensure they are crisp and fresher tasting.

• Serve hot with tomato sauce or green chutney.

Vegetable Manchurian Recipe

Vegetable Manchurian Recipe

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Ingredients:

2 cups finely chopped capsicum, cabbage, carrot, beans and spring onion whites (packed cups)
2 tbsps maida/all-purpose flour
2 tbsps cornflour
1/2 tbsp rice flour
1 tbsp ginger-garlic-green chilli paste
1/4 tsp soy sauce
1/2 tsp black pepper powder
warm water as required (less than 1/2 cup is needed)
salt to taste
oil for deep frying

For sauce:

1/4 cup spring onions, finely chopped
1 1/2 tbsps finely minced garlic
1/2 tbsp finely minced ginger
2 finely chopped green chillis
1/2 tsp red chilli powder (preferably Kashmiri)
2 tsps soya sauce
1/2 tbsp chilli sauce
2 tsps vinegar
2 tbsps tomato sauce
1 tsp brown sugar
salt as required
1 tbsp sesame oil
1 1/2 – 2 tbsps finely chopped coriander leaves OR spring onion green

How to cook

• Heat oil for deep frying in a heavy bottomed vessel.

• In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. You should be able to make small balls as shown in the picture above.

• Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

•   Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.

• Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.

• Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.

•  Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.

Wet Manchurain

• Mix a tbsp of cornflour in a little water. Keep aside.

• After following step 5 above, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.

   

• Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.

   

• Add the balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.

Idli Manchurian Recipe

Idli Manchurian Recipe

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Ingredients:
6-8 left over idlis, cut each into 8-9 pieces
2 tbsps maida/all-purpose flour
1 tbsp cornflour
1 tsp ginger-garlic-green chilli paste
a little less than 1/2 cup warm water
salt to taste

 For sauce:

1/4 cup spring onions, finely chopped
1/2 capsicum, finely sliced
1 tbsp finely minced garlic
1/4 tsp finely minced ginger
1-2 finely chopped green chillis
1/4 tsp red chilli pwd (preferably Kashmiri)
1/2 tsp soya sauce
1/4 tbsp chilli sauce
1 tsp vinegar
1 1/2 tbsps tomato sauce
1/2 tsp brown sugar (optional)
salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves OR finely chopped spring onion greens

How to cook

•  Heat oil for deep frying in a heavy bottomed vessel.

 

• In a bowl, combine maida, cornflour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the idli pieces into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till it turns lightly brown. Increase the flame towards the end of the cooking process and fry till it turns golden brown. Remove onto absorbent paper and keep aside.

 

• Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.

 

• Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.

   

• Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 4-5 tbsps of water and cook for 2 mts.

 

• Add the deep fried idli pieces and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens or coriander leaves

Aloo Ghobi Masaledar

For Gravy:

Half a cup chopped coriander leaves
1 garlic flake
1 small cube ginger
2 green chiIlies

Vegetables:

1 cup square cut Potatoes
1 cup cut Cauliflower
Half  a cup Peas
2 tomatoes

Other Misc Ingredients:

1 tsp Jeera
Oil as per requirement
Salt as per taste
1 tsp turmeric powder
1 spoon Garam masala
1 tsp red chilly powder
1 tsp coriander powder
1 tsp cumin powder
a pinch of aamchoor powder

how to cook

Pour oil in the pan and once hot put the jeera and let it splutter.  Then add the cut cauliflower,aloo and peas into the pan.  Add the tomatoes  and cook for 10 mins. Once the vegetables gets cooked, add salt,sugar,turmeric powder, coriander powder,jeera powder,garam masala,aamchoor powder and chilly powder.

Add the gravy ( grind coriander leaves, ginger,garlic and green chillies into paste) to the cooked vegetables. Cook for another 10 or 15 mins.

sprinkle with remaining coriander leaves and serve hot with Naan or Pulav.

Honey Chilli Potatoes Recipe

Honey Chilli Potatoes Recipe

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Ingredients:
3 potatoes, peeled and cut into fingers like for french fries
2 crushed garlic cloves
1 tsp red chilli pwd
2 tsps tomato sauce
salt to taste
1 1/2 tbsps oil

For sauce:
1 tbsp tomato sauce
1 tsp red chilli sauce
2 tsps vinegar
1 tbsp soya sauce
2 crushed garlic cloves
1 1/2 tbsps honey
1 tsp chopped coriander leaves (optional) or spring onion greens
1/2 tbsp oil

how to cook 

• Combine potato fingers, oil, red chilli pwd, tomato sauce, crushed garlic and salt and place in a ziplock bag and shake well. Grease a baking tray and spread the potato fingers on the tray and bake at 200 degrees C for 35-40 mts. You need to turn the potato fingers once during the baking process. OR you can deep fry the potato fingers to a golden brown shade. If deep frying add a tbsp of cornflour instead of oil to the potatoes and then deep fry. Remove onto absorbent paper and keep aside.
   
• Heat a heavy bottomed vessel, add oil, add the crushed garlic and saute on high flame for few secs. Add the red chilli paste, tomato sauce and vinegar and combine. Add the baked potatoes and toss for a mt on medium-high flame. Add the honey and toss the contents till well combined. Turn off heat. Adjust salt if required.
   
• Sprinkle toasted sesame seeds and garnish with spring onion greens or coriander leaves and combine. Serve warm as a starter/appetizer.