Corn tikki

Ingredients:

200 gm Corn seeds (fresh)

2-3 large Potatoes.

3-4 Bread slices/ bread crumbs

2 Green Chili/ 25gm. Coriander leaves

2 tbsp Chat Masala

1 tbsp Lime Juice

1 tbsp Ginger-Garlic Paste

 Salt & Garam masala as per taste.

1/2 cup Coriander Leaves

sesame seeds 1 tsp

ghee/ Oil for shallow fry

Method:

First of all, boil the potatoes. Remove the skin of the potatoes and smash them.

Now soak bread in water and squeeze out water by pressing the bread lightly between your palms.

Grind the corn finely.Mix the potatoes and grinded corn properly.Add ginger-garlic paste, few coriander leaves, lime juice, sesame seeds, chopped green chilli, garam masala and chat masala. Now mix the bread crumbs and salt. Combine all of them with your hand. Rub some oil in your hand the batter won’t stick to your fingers. Make into round balls and press them to pattice shaped tikkies.

Take a frying pan. Add oil. Once the oil is hot place these patties into it gently. Shallow fry them from both sides until golden brown and crisp on low flame.

Serve it hot with chutney and sauce.

sending this recipe to the EVENT - WWC - "Cornmeal For Breakfast" - September  of  Anu's helathy kitchen "Lite Bite" 

Onion Kachori:

Ingredients :

1 cup Plain flour

1/2 tbsp Melted ghee

Salt a pinch

Water to knead the dough

For filling :

1 cup finely chopped Onions

1 tbsp Bengal gram flour

2 tbsp chopped Coriander

½ tsp Cumin seeds

1 Bay leaves

1 tsp Fennel seeds

1 tsp finely chopped Green chillies

1 tsp Coriander powder

1 tsp Chilly powder

1/2 tsp Nigella seeds

1/2 tsp Garam masala

3-4 tbsp Oil

Salt to taste

Method :

Mix flour with salt and ghee and make a smooth dough with water. Divide the dough into equal parts and keep covered under a wet muslin cloth for half an hour.

Grind the green chillies and ginger into coarse powder and keep aside.

Heat 1 tbsp of oil in a pan, add the cumin seeds,nigella seeds,fennel seeds,bay leaves and chopped onion sauté for a min till they turns to golden brown in colour add the chilly & ginger paste , saute for a min. Then add the gram flour & sauté over low heat for 5-6 minutes.Add the chilly powder, garam masala, coriander and salt, saute for couple of minutes. Remove the bay leaves and discard.

Roll the above balls  into a small circle like puri and put one tbsp of the filling in the centre. Bring the ends of the circle together and form into a ball.

Seal the edges completely so that the stuffing does not come out. Roll out these dough balls into a small puris.

Deep fry the kachoris on low flame till both side of the kachoris turns to golen brown and crispy.Serve hot  with termarind chutney  or tomato sauce.

sending this to event Announcing Serve it – Fried

http://www.ohtastensee.com/2011/08/01/announcing-serve-it-fried/

sending this to Serve It series,

Raj Kachodi chat:

Chaat is a type of mouth watering and popular roadside snack all over India.Raj Kachri Chaat, is made of crispy kachoris garnished with a delicious combination of potatoes, sprouts, chickpeas, yogurt, coriander leaves, sev and flavored with spices and red & green chutneys. Longtime back I had the opportunity to have Raj kachori chat @ Mayfair BBSR. I have tried it @ many other places but they couldn't match my 1st experience.So I thought of preparing it in my kitchen & it turned out well.Crunchy, tangy, hot and sweet flavors combine to make Raj kachori Chaat delicious to eat as a snack.So friend without much ado...lets start the recipe.

Ingredients:

2 Cups rawa

2 tbsp maida

1tblsp melted ghee

Salt
1/2 tsp ajwain/ nigella seeds (u can add anyone of them)

Water to knead dough

Besan - 100g

a pinch hing

1/4 tsp mango powder
salt
chopped onion -1

 2-3 large  Potatoes

 1 Cup curd

 1/2 cup Boiled Chickpeas (kabuli channa)

1/2 cup sprouted Moong dal

10 Papadi  crushed
1 handfull fried peanuts

1 tsp Roasted cumin powder

1tblsp Grated coconut

 1 tsp Red chilli powder

5-6 tbsps Tamarind chutney

1/2 Cup sev

1tblsp chopped coriander Leaves

How to make Raj Kachori:

Mix rava, maida,ghee, ajwain & salt & Prepare a smooth dough. keep covered under a wet muslin cloth for half an hour. 
Mix besan, hing, mango powder,1tsp oil ,a little red chilli powder (or u can put chilly flakes) & salt & keep aside for stuffing.

 Apply liitle bit oil in your hands & Divide the dough into equal parts. Roll out into puris of equal size and fill  prepared besan stuffs seal it from all edges & Roll with rolling pin.Deep fry it turning sides till evenly coloured.

 Boil potatoes and cut it into cubes. add redchillypowder & salt to the potatoe cubes. Add salt & chillypowder as per your taste to the thick curd & mix well.Make a hole in centre of the fried kachoris. 

Fill with cubed potatoes, boiled channa, moong sprouts,crushed  papdi ,fried peanuts,thick curd, red chilli powder, cumin seed powder,chopped onion, chopped coriander Leaves,tamarind chutney and green chutney.  Put sev& grated coconut on it. Raj Kachori is ready to serve. 

sending this to Serve It series,

Toor Dal Kachoris

Ingredients:

3 cups whole wheat flour (atta)

1 tbsp ghee/oil

1/2 tsp salt

water, as required to make a dough

oil for deep frying

 For the filling:

1 cup toor dal (soaked in water for 1hr & Grind soaked toor dal coarsely )

salt

1tsp garam masala

1 tsp saunf

 1 tsp cumin seeds

1/2 tsp red chili powder

1tbsp coriander leaves

2-3 tsp oil

 Method:

Mix flour with salt and one tbsp of oil and make a smooth dough with water Divide the dough into equal parts and keep covered under a wet muslin cloth for half an hour.

In a pan, heat 2 tsp oil, and saute cumin seeds & saunf till they begin to crackle.

 Add the grounded dal, salt, chili powder, coriander leaves  and garam masala & fry for a few minutes till dal dries up and starts to toast a bit. Set aside .

Roll the above balls  into a small circle like puri and put one tbsp of the filling in the centre. Bring the ends of the circle together and form into a ball. Seal the edges of the dough tightly and again roll the filled dough into circle.Gently press the center of the kachori with the thumb.Heat oil in pan and deep fry the kachoris until turns to golden brown on both sides. Serve hot  with termarind chutney  or tomato sauce.

Roasted Papad Chat:

Lizat Papad Roasted-2 nos

Chopped onion-1

Choppedsmall  cucumber- 1

Chopped tomato-1

Chopped green chilly-2

Chopped mint leaves- 1tblsp ( ucan also add Chopped fresh coriander leaves)

Chopped capcicicum-1

Sweet corn- ½ cup

Sprouted Moong -1/2 cup

Lemon juice-1 tblsp

Salt as per the taste

Hing a pinch

Chat masala-1tsp

Method:

Crush the Roasted papads with your hands.Take a bowl. Add crushed Papads & Add all the above ingredients to it. Mix properly with the help of a spoon. Add chat masala & mix again.Serve immediately with rice/roti/ pollaus as a side dish.

Rava idli

Ingredients:

Rava - 2 cups

Tomatoes – 2 nos  sliced

Carrot – 1 midium size (Grated)

Grated coconut - 2 tbsp

Sour thick curd – 1 ½  cups

Curry leaves

Mustard seeds - 1/2 tsp

Cashew nuts – 8-10 nos

Urad dal - 1 tsp

Channa dal - 1 tsp

Chopped  coriander- 2 tbsp

Green chillies - 2 nos chopped

Baking soda - 1/2 tsp

Salt for taste

Ghee/ oil- 2-3 tblsp

Method:

Heat a kadai  on low flame  &  Roast rava . keep aside.

Heat ghee in a pan and splutter mustard seeds.Add urad & channa dal, curry leaves and cashew nuts & sauté till they turns to light brownish colour. turn off the flame.

 Pour this  tadka to the  rava and mix well  Make sure there is no lumps are formed in the batter.

 Add the curd to this batter  and mix well. Add chopped coriander leaves, green chillies, salt and baking soda. Mix well & Now the batter is ready.

 Grease the idli plates with  ghee. Place the garnish on these greased plates, pour the batter over the garnish and steam for 8-10 min in medium flame  till its done.

Serve hot along with  chutney

Veg noodles

Ingredients:

Noodles – 250 grams

Carrots - 1 no (cut into thin strips)

Lagre Onion -2 no sliced

Cabbage  ½ cup thinly sliced

Spring Onions - 1 handful

Garlic paste - 1 tbsp

Black Pepper powder - 1 tsp

Vinegar/ Soya sauce - 1 tbsp

Salt as per the taste

Oil

Method:

Boil water in a kadai, add noodles in hot boiling water and cook till its done. Strain water using a colander. keep the noodles aside.

In a wok, Heat oil Add garlic paste and saute for a min. add Onions, cabbages, carrots, spring onions and stir well. Add soya sauce, pepper powder, and stir again. Add noodles and Mix well. Add some salt if required. stir until the noodles is hot. Serve hot.