Aloo Vada

Ingredients

For Four Persons

Potatoes – 500 gm. (boiled & mashed)
Green chilly - 4
Ginger paste- ½ teaspoon
Garam masala- 1 tablespoon
Coriander leaves- 1 bunch (chopped)
Juice of one lemon
Cumin-coriander powder- 2 tablespoons
Salt, sugar - as per taste
Hing- one pinch
Oil- for fry

For batter-
Besan (gram flour) – 100 gm.
Soda- one pinch
Salt- as per taste

Method

1. Heat 2 tablespoons oil and add hing. Add all the filling ingredients except lemon juice.

2. Fry for a while, cool and add lemon juice. Make balls.

3. Take besan in bowl; add soda, salt and water to make thick paste. Beat well.

4. Heat sufficient oil in kadaai. Dip the potato balls in the batter and deep fry.

5. Serve hot with chutney or ketchup.

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Lauki ka Paratha

Ingredients

Wheat flour- 250 gm.
Lauki- 200 gm.
Turmeric powder- ½ teaspoon
Green chilly (chopped) - 2-3
Garlic chopped- 1 teaspoon
Red chilly powder- 1 teaspoon
Curd- 2 tablespoon
Sugar- ½ tablespoon
Salt- as per taste
Oil- for fry

Method

1. Mix all ingredients and add 2 to 3 spoons of oil. Make dough and add water if required (prepare just like paratha).

2. Make balls and roll it like chapatti and fry on a griddle.

3. Serve hot with pickle.

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Cabbage Tikki

Ingredients

For 10 tikkis-

Boiled Potato– 250 gm.
Cabbage (grated)- 1 cup
Carrot (grated)- 2 to 3 tablespoon
Black pepper powder- 1 teaspoon
Chat masala- 1 tablespoon
Coconut (grated)- 1 tablespoon
Taj powder- ½ tablespoon
Ginger chilly paste- 1 tablespoon
Coriander leaves- 3 tablespoon
Corn flour- 1 tablespoon
Corn flour- for roll
Salt- as per taste
Oil – for fry

Method

1. Mix all ingredients very well.

2. Make tikki and roll it in corn flour.

3. Put tikkis on nonstick griddle and fry in oil till brown.

4. Serve hot with green chutney & ketchup.

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Makhmali Sandwich

Ingredients

For four sandwiches-

American Makai (maize) paste- 1 cup
Ghee- 2 tablespoon
Urad dal- 1 teaspoon
Mustard seeds- ½ teaspoon
Curry patta - 5-6 leaves
Milk- 1 ½ cup
Lemon juice- ½ teaspoon
Sugar- ½ Tablespoon
Coriander leaves- 50 gm
Bread slices – 8
Butter- as required
Tomato Ketchup- as per taste
Salt- as per taste

Method

1. Heat ghee in a pan; add mustard seed, urad dal, curry patta and American makai paste in it. Stir it well.

2. Then add milk in the pan and stir it very well to make thick paste.

3. Add salt and lemon juice. Take out the paste it in a plate to cool.

4. Take a bread slice, spread butter then makai paste over it. Then take another slice, spread ketchup over it and put it over the previous one to make sandwich.

5. Roast the sandwich in a toaster and serve it.

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Mix Dal Mini Dosa

Ingredients

Rice- One bowl
Arahar dal, Chana dal, Mung dal, Urad dal- total One bowl
Ginger garlic paste- 1 tablespoon
Green chilly - 2 (chopped)
Onion- 2 (chopped)
Red chilly powder- ½ teaspoon
Hing- one pinch
Salt- as per taste

Method

1. Soak rice in one bowl & all dals in another bowl for 3-4 hours.

2. Take soaked rice and dals in a mixer and grind well to make thick paste.

3. Add ginger garlic paste, green chilly, onion, red chilly powder, hing and salt in paste. Leave it for more than 30 minutes.

4. Make mini Dosas on nonstick griddle using oil.

5. Serve it hot with coconut chutney.

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Vegetable Burger

Ingredients

For 6 burgers

Buns- 6
Fresh cream- ¼ cup
Cheese cube (grated)-one
Onion- 6 round slices
Cucumber- round slices
Tomato- round slices
Cabbage- as required

For cutlet

Potato (boiled) - 250 gm.
French beans (boiled) - ¼ cup
Carrot (grated)- ¼ cup
Corn flour- 2 tbsp.
Green chilly- 5
Ginger piece (grated) - one
Bread crumbs- ½ cup
Salt & black pepper – as per taste
Oil- for frying

Method

1. First prepare cutlets by mixing all ingredients (as mentioned under “for cutlets” heading) except bread crumbs and give them round flat shape just like tikki. Roll these tikkis in bread crumbs and fry in heat oil till brown.

2. Cut buns horizontally and spread butter on both halves. Put a cabbage leave (or salad patta) on bun piece then spread cream over it. Sprinkle black pepper and put cutlet, onion & tomato slices over it.

3. Spread ketchup on other piece of bun and put it over first stuffed piece.

4. Fry burger on griddle and serve hot with ketchup.

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Rava Dhokla (Sooji Dhokla)

Ingredients

For two persons-

Rava (Sooji)- 200 gm
Curd- 100 gm
Soda- ½ teaspoon
Hing – one pinch
Oil- 2 tablespoons
Mustard seed- ½ teaspoon
Til- 1 teaspoon
Curry leaves (Mitha neem)- 8-10 leaves
Green chilly- 3 cut in piece
Grated Coconut – 2 tablespoons
Coriander leaves- 3 tablespoons
Salt- as per taste

Method

1. Take Sooji in a bowl and add salt, curd, soda, hing & water to make thick paste.

2. Steam the paste in greased thali in a steamer for 15 minutes. Take thali out of steamer and leave it for 10 minutes. Then cut Dhokla into pieces.

3. Heat oil in pan, then add mustard seed, til, mitha neem and green chilly in it. Pour this oil over Dhokla.

4. Garnish tasty & mouth-watering Dhokla with grated coconut and coriander leaves.

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Hare Matar (Green Pea) ki Puri

Ingredients

For 8-10 puris

Green Peas – 250 gm.
Ginger- one piece
Mustard seeds- one teaspoon
Hing- one pinch
Green chilly- 3 (chopped)
Sugar- two teaspoons
Oil- two tablespoons
Salt- as per taste

For Dough

Wheat flour (Atta) - 500 gm.
Water- 200 ml.
Ghee- 2 tablespoons
Salt- as per taste
Oil- for frying

Method

1. Take green peas, ginger, hing, sugar, salt, green chilly in a mixer and grind to make paste.

2. Heat oil in a pan. Add mustard seeds and then add green pea paste. Stir it well and fry till it leaves oil. Take out it in a plate and leave it for some time to cool.

3. Add hot ghee and salt in flour. Make dough.

4. Make 8-10 balls and roll them. Stuff these with fried pea paste and roll again.

5. Fry the puris in oil till golden brown. Serve hot with ketchup or green chutney.

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Sandwich Pakoda

Ingredients

For two person-

Bread slices- 6
Tomato ketchup
Besan- 2 cups
Red chilly powder- ½ teaspoon
Salt- as per taste
Oil- for fry
For Pudina (mint) chutney- (50 gm pudina, 2 green chilies, 50 gm green coriander, ½ onion, 4 pieces of garlic, salt as per taste )

Method

1. Pudina chutney- Grind all the ingredients mentioned for pudina chutney in a mixer.

2.Take besan in a bowl, add salt and red chilly powder. Add water to make paste (like pakoda paste).

3.Take one bread slice, spread 1 tablespoon pudina chutney over it, then put another slice on it and spread one tablespoon ketchup over it, then put third slice on it.

4. Heat oil in pan. Dip the sandwich in besan & fry.

5. Cut the fried sandwich pakoda in cross and serve hot with ketchup.

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Jam Sandwich

Ingredients

For two person-

Bread slices- 4
Jam- flavour as per your taste
Butter – for spread

Method

1. Cut the outer brown sides of bread slices.

2. Spread butter on the slice and then spread 1 tablespoon of jam on it, put another slice over it.

3. Cut the sandwich in cross and serve.

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Cheese Sandwich

Ingredients

For two person-

Bread slices -4
Cheese cubes- 2
Red chilly powder – two pinches
Onion chopped- ½
Salt – As per taste
Butter- for spread
Tomato ketchup

Method

1. Take a bread slice and spread butter.

2. Spread grated cheese over it. Put onion and sprinkle red chilly powder and salt and then put another bread slice over it.

3. Cut the sandwich in cross and serve with tomato ketchup.

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Moong Dal Vada

Ingredients

For three person-

Moong dal- 500 gm
Coriander chopped- 50 gm
Green Chillies- 5
Salt- as per taste
Oil – for fry

Method

1. Soak moong dal for 3 hours. Then grind it to make thick paste.

2. Add green chilly pieces, chopped coriander leaves and salt in moong dal paste. Stir it well.

3. Heat oil in a pan. Make balls of paste and fry in oil till these become brown.

4. Serve hot moong dalvada with chutney.

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Poha

Ingredients

For two person-

Poha- 2 cup
Potato- 1
Onion- 1
Green chilies- 2
Mustard seed- ½ teaspoon
Curry leaves – 8-10 leaves
Peanuts- 2 tablespoon
Til(sesame)- 1 teaspoon
Saunf(Aniseed)- 1 teaspoon
Oil – 5 tablespoon
Turmeric Powder- pinch
Lemon- 1
Sugar- 1/2 tablespoon
Salt- as per taste.
Few Coriander leaves

For garnishing-

Onion pieces, Sev and lemon.

Method

1. Rinse Poha in water and drain out any extra water. Leave wet poha for 10 minutes.

2. Cut potato, onion and green chilies into fine pieces.

3. Heat oil in a pan. Add mustard seeds, peanuts, turmeric powder, Saunf, green chilly, potato, onion, curry leaves and Til in it. Stir till potato and onion become brown.

4. Add poha in the pan then add salt. Stir well, add sugar and lemon juice in it. Add coriander leaves. Again stir it well for one minute.

5. Serve poha with fine onion pieces, lemon and Sev.

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Chaval ki Tikki

Ingredients

Boiled Rice- 2 bowls
Wheat flour- 3 tablespoon
Besan - 3 tablespoon
Red Chilly Powder- ½ teaspoon
Salt- as per taste

For Stuffing-

Boiled Mashed Green Peas (Matar)- 4 tablespoon
Green Chilly (chopped)- as per taste
Ginger Paste- as per taste
Coriander leaves- as per taste

Method

1. Mash boiled rice. Add wheat flour, besan, red chilly powder and salt in it. Mix it well, make it like dough.

2. Mix all the ingredients for stuffing.

3. Fill the stuffing in already prepared mashed rice mixture. Make small tikkis.

4. Fry tikkis in non-stick in griddle or deep fry in pan.

5. Serve with green chutney and amchur chutney.

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Paneer Bharva Bonda

Ingredients

Boiled Mashed Potato- 2 bowl
Paneer- 50 gm
Besan- 1 bowl
Green Chilly chopped- 2 or 3
Red Chilly Powder- ½ teaspoon
Dry Mango Powder (Amchur)- ½ teaspoon
Green Coriander chopped- 1 teaspoon
Salt- as per taste
Oil- for frying

Method

1. Mix green chopped coriander, green chilly, dry mango powder (amchur) and salt in mashed potato.

2. Take besan in a bowl, add salt then water; mix well to make paste (like pakoda paste).

3. Cut paneer into small cubes. Sprinkle red chilly powder and salt on paneer cubes.

4. Stuff paneer cube in mashed potato mixture and make balls (each ball should contain one paneer cube inside it).

5. Dip the balls in besan paste and fry till brown.

6. Serve with green chutney and sauce.

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Methi Ka Paratha (Thepla)

Ingredients

For two person-

Methi leaves (green)- 1 bowl
Wheat flour- 1 bowl
Bajra flour- ½ bowl
Gram flour (besan)- ¼ bowl
Oil- 2 tablespoon
Green chilly, garlic & ginger paste- 1 tablespoon
Salt, red chilly powder & turmeric powder- as per taste
Curd- 2 tablespoons

Method

1. Wash the Methi leaves properly and cut into small pieces.

2. Mix all the flours well. Add all other ingredients including oil and curd into it. Add water to make dough.

3. Make the balls and roll them like chapatti using flour dust. Fry them with oil.

4. Serve tasty Theplas with curd and pickle.

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Vegetable Sandwich

Ingredients

For two sandwiches-

Bread- 4
Carrot – 1
Cocumber – 1
Onion – 1
Capsicum- 1
Tomato – 1
Butter

Green chutney-

Green coriander leaves- 50 gm
Green Chilly- 2
Salt – as per taste
Lemon Juice- ½ teaspoon
Sugar- 1 teaspoon

Method

1. Cut the vegetables in round pieces.

2. Take all ingredients for green chutney in a mixer. Grind it well and take out in a bowl.

3. Cut outer brown sides of breads. Spread butter and green chutney on one side of breads evenly.

4. Fill vegetable pieces between two breads. Cut the filled breads in cross (diagonally).

5. Serve sandwiches with ketchup.

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Paalak Pulav

Ingredients

For two person-

Boiled rice- 4 bowls
Paalak (spinach)- 250 gm
Pure Ghee- 2 tablespoon
Onion- 2 medium size
Garam Masala- ½ tablespoon
Lemon juice- 1 ½ teaspoon
Ginger, green chilly and garlic paste- 2 tablespoon
Paneer pieces- 50 gm

Method

1. Boil paalak (spinach) leaves in salted water. Cool it, take out boiled paalak and make puree.

2. Heat ghee in a pan, add ginger, green chilly, garlic paste and fry. Add finely chopped onion and fry it till it becomes light brown. Add paalak puree and fry it till its water evaporates.

3. Add salt, garam masala and lemon juice in fried paalak puree. Add boiled rice and paneer pieces then mix well.

4. Serve tasty paalak pulav hot.

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Paneer Pakoda (Paneer Pakora)

Ingredients

For two person-

Paneer pieces (preferably cube shaped) – 250 gm
Besan – 1 Cup
Soda – 1 pinch
Chaat Masala – 1 tablespoon
Salt – As per taste
Oil- for frying

Method

1. Sprinkle chaat masala over paneer cubes.

2. Take besan in a bowl and add water to make paste. Add salt & soda and stir well for half a minute. Leave it for 15 minutes for good taste.

3. Heat the oil. Dip paneer cubes in besan paste and fry them in oil.

4. Serve the pakoras hot with ketchup or chutney.

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Alu Ka Paratha

Ingredients

For Four Parathas-

Potatoes – 4 (medium size)
Wheat flour – 250 gm
Mustard seeds- 1 teaspoon
Hing- one pinch
Green chilly- 1
Turmeric powder (haldi) & red chilly powder – as per taste
Garam Masala – 1 teaspoon
Lemon juice- ¼ teaspoon
Edible Oil or ghee

Method

1. Boil potatoes then peel off and mesh.

2. Heat two tablespoon of oil in a pan and add mustard seeds, turmeric powder and hing. Add potatoes, then garam masala and lemon juice. Mix all these well. Cool the stuffing.

3. Add water, salt, two tablespoon oil (or ghee) in wheat flour to make dough.

4. Make four balls of dough. Roll one ball and fill the stuffing. Fold it to make to cover stuffing.

5. Dust the stuffed ball with dry flour. Roll it again.

6. Fry it with oil or ghee. Repeat the procedure for remaining three balls.

7. Serve it hot with mango pickle or ketchup.

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