Mathura ke Dubki Maar Aaloo ki sabji

This recipe is surely a show stealer. You can have it with pooris,kachoris or parathas.
The tastes comes from the mixture of freshly grounded dry recipes.
I made this with the dal and pyaz ki kachori.

Ingredients:
4-5 Par boiled potatoes (peeled and roughly cubed)
1tsp Hing
1tbsp Mango Powder
1tbsp Turmeric Powder
Salt to taste
Fresh coriander chopped
Water 2-3 cups

For the fresh dry Masala
2tbsp Coriander Seeds
2 Whole Red Chilies
1 Cinnamon stick
1tbsp Cumin seeds
2 black cardamom
2 green cardamom
6-7 cloves

Other Ingredients:
3 tbsp Oil
1tsp Kashmiri Red chilly powder

Procedure:

• Dry roast all the whole masalas.
• Blend it keep it aside.
• Heat oil in a kadhai. add in hing.
• Lower the flame add in turmeric, mango powder and fresh grounded maslaa.
• Mix well, add in the chopped potatoes, mix
• Let it cook for 5 minutes.
• Add in water.
• Add in fresh coriander.
• Let it simmer on low flame 7-10 minutes.
• Serve hot with dal pyaz ki kachori, poori or paratha
• 
  
  
  
  
  
  
  
  

Dal Pyaaz ki Kachori

I really miss the kachori's and samosas that you get in the north part of India. I am always skeptical of buying these at any store in Pune, as you very well know at the back of the mind that you wont get the same taste.
So then I decided to make these at home,and saw  the recipe from a fellow blogger. bingo, I went in the kitchen , checked my pantry, Had all the ingredients in hand, and started my hand at it.

It was a Sunday morming, hubby at home wanted him to surprise him with something new. So here is my version of Kachori. I served it with dubki maar aloo.

Ingredients:
For the outer cover:
1 cup Maida
1 1/2 cup Wheat Flour
1tsp salt
8tbsp Ghee or Oil

For the filling:
1 large onion (finely chopped)
1/2 cup of moong dal (soaked overnight and then blended)
2tbsp oil
A pinch of hing (asfoetida)
1tbsp Fennel Powder
1tsp Red chilly powder
1tsp Turmeric Powder
1tsp Cumin Powder
1tsp Mango Powder
1tsp Coriander Powder


Procedure
For making the outer cover 

• Mix both the flour together, then add in the salt.
• Add in the ghee or oil. Rub it with the fingers so that the oil and flour are mixed well.
• Knead using enough water to form a medium firm dough.
• Cover it with a damp cloth. set aside.

For making the filling:

• Heat oil in  a pan , add the chopped onion.
• Once it browns add the coarsely grounded moong dal.
• Cook for 7-10 minutes. keep stirring
• Now add all the dry masalas in it.
• Mix well.

Assembling of kachori:

•  Divide the dough into 15 balls or as per your preference. If u want mini ones then it would make about 20 .
• Roll out the ball, put in a a spoonful of the masala.
• Make into a ball again, sealing the joints well. 
• Flatten with hands to form a disc.
• Heat oil.
• Deep fry these kachoris on medium flame.
• Make sure the oil should not be very hot as they will change color from outside but remain uncooked from inside.
• Once done take it out on a kitchen paper to remove the excess oil.
• serve hot with chutney or dubki wale aaloo ki sabji.
• yOU CAN STORE IT AN AIR TIGHT CONATINER ALSO FOR 2-3 DAYS.

Onion Bhajiyas (Onion Fritters)

Winters have set in. In the evening you crave for everything that is hot and spicy along with a hot cup of tea or may be with a simple bowl of tamatar ka shorba.
This was one day, when I had a deep urge of making these wonderful cripsy bhajiyas to go along my hot bowl of shorba.
So I went in the kitchen wore my apron. and made these beauties in just 20 minutes.

Hope you all will enjoy making these too.

Onion Bhajiyas

Ingredients:
3-4 Onions (Finely sliced)
2 Green Chilies (Finely chopped)
1tsp Ginger (Finely chopped)
4tbsp Gramflour (Besan)
1tbsp Rice Flour
1tsp Carom seeds (aijwain)
Salt to taste
1tsp Turmeric Powder (Haldi)
1tbsp Cumin Powder
1tbsp Coriander Powder
1tbsp Mango Powder
1tbsp Garam Masala
Chat masala to sprinkle over the bhajiyas once fried.

Procedure:

• Finely slice the onions. 
• Take a bowl, add in the sliced onions, green chilies and ginger.
• Add in all the dry masalas.
• Add in the gramflour and rice flour.
• Mix 
• Gradually add in water to make the batter
• The batter should be of medium thick consistency.
• Heat oil in a kadahi.
• Add spoonfull of batter in the hot oil.
• With the help of a slotted spoon flip the pakodas.
• So that i is cooked from both the sides.
• When the bhajiya is half cooked remove them from oil.
• Press it with the back of the spoon and fry again this will make the bhajiyas really crispy.
• Do the same with the remaining batter.
• Sprinkle the bhajiyas with chat masala powder.
• Serve hot with green chutney.

Honey Chili Potatoes

So much to do in so little time. These days I am so overworked, with a small baby at home. Time just flies. I just tend to sneak sometime for me to blog and to cook and experiment something new. Whenever he sleeps i get some time to pen down the recipes I make in the whole week.
I am quiet a fan of these sweet and savoury honey chili potatoes. I love them as starters with drinks or a cup of hot soup.

Honey Chili Potatoes

Ingredients:
2 Potatoes
3-4 tbsp cornflour
Salt to Taste
1tbsp Red Chilly Sauce
1tsp Red Chilly Powder
Oil to fry

For the Gravy:
1tsp Oil
1 large Onion (cubed)
1 Capsicum (cubed)
1tbsp Garlic Paste or juliennes
3tsp White Sesame Seeds (optional)
2tbsp Honey
1tbsp Soya Sauce
1tbsp Red Chilly Sauce
Salt to Taste

Procedure:
For Marination:

• Peel and cut Potato into wedges.
• Now in a bowl add in the potatoes + cornflour + salt + Red chilly sauce + red chilly powder. mix well.
• Keep it aside for 30 minutes.
• After 30 minutes fry these potato slices till golden brown or till crispy.

For the gravy and final honey chilly potato:

Honey Chili Potatoes

• Heat oil in a wok, add in garlic paste or Juliennes
• Add in onion. saute till it is cooked. but don't let the crispiness go.
• Add in capsicum. mix well.
• Keep it on high flame.
• Add in the potatoes. 
• Add in salt, soya sauce, red chilly sauce  + honey.
• Mix well.
• Let it cook on high flame for 5 min.
• Add in sesame seeds.
• Mix. keep it on flame for another 2-3 minutes.
• Remove from flame.
• Serve hot

p.s I never had sesame seed so I made it without them. Next time will surely use them in making these awesome savoury delight.

Cottage cheese sizzlers with Green Rice & Schezwan Sauce

Sizzling is all about capturing the flavor of the most important ingredient “ smoke”.  The method of smoking food is a classic tradition in cuisines in an around the world. Smoking Kebabas, tikkas, are a favorite among all the foodies.

The whole drama involved in getting the hot skillet on the table with occasional steam and hiss makes the diner even more craving for the dish.

If one search on web about the origin of this spectacular dish, one may not find a lot about it as some says its American and some Italian, some even says its from the maximum city. Whatever may the origin be the sizzlers leaves you salivating for sure.

It might qualify as a culinary genius but surely a genius in tastes, presentations.

Sizzler tastes best with best made sauce be it Schezwan Sauce, black pepper sauce or simple Worchester sauce. 

Cottage cheese sizzlers with Green Rice & Schezwan Sauce

Ingredients:

For the Vegetables accompaniment:

1 cup cauliflower florets (boiled)

1 cub carrot (cubed) (boiled)

1/2 cup green peas (boiled)

7-8 baby onions

1/2 medium sized capsicum

1/2 medium sized red bell pepper

1/2 medium sized yellow bell pepper

Salt to taste

1 tsp black pepper

1 tsp oregano

1 tsp basil

1 tbsp red chilly sauce

1 tbsp Worcestershire sauce

1tbsp Butter

French Fries

For the Patty:

250 gms fresh cottage cheese (paneer)

2 medium-sized potatoes (boiled)

2 green chilies

1tbsp garlic and ginger paste

Salt to taste

1tbsp Worcestershire sauce

1 tbsp Red Chili Sauce

For the Green Rice:

1 cup Long-grained Rice

250 gms Coriander (Finely chopped)

6-7 Garlic Cloves (Finely Chopped)

2tbsp Olive Oil

Salt to Taste

1tsp Basil

1tsp Oregano

2tbsp Chili Flakes

For the Sizzler Plate:

2-3 cabbage leaves

Procedure:

For the boiling of the vegetables:

Take a vessel put in the cauliflower + green peas +carrots. Add 3 cups of water in it + 1 tsp of salt. Let the vegetables cook for 10 minutes.

Sauté of the vegetables: 

• Heat butter in a kadahi, add in the onions. Sauté them for a while till it changes color and turns pink.
• Add in the capsicum + red and yellow bell peppers. Saute this also.
• Then add in all the remaining boiled vegetables. Mix them all well.
• Add in Salt + Red Chili Sauce + Worcestershire sauce+ Black Pepper + Oregano + Basil.
• Let all this cook for a while. Keep it aside.

For the Patty:

• Now in a bowl, mash the boiled potato, and then add in the cottage cheese. Mix it well.
• Add in the green chilies + ginger + garlic + Red chili sauce + Worcestershire sauce. Mix them all well.
• Then divide the batter in equal part so that 3 patties can be made out of them.
• Take one part, make it in a big flat tikki (patty)
• Heat oil in pan; put the patty in it to roast it.
• Once it get cooked. Keep it aside.

For the Sauce:

• Take another pan; add 1 tsp oil in it. Then add in 1 tsp chopped garlic.
• Then add in the 2 tbsp of sauce Schezwan + 1 tbsp of Worcestershire sauce. Mix it well.
• After one boil, switch off the gas.

For the Green Rice:

• ·         Soak the rice for 1 hour before cooking.
• ·         Boil the rice with salt and 1tsp oil.
• ·         Heat the remaining oil in a wok; add in garlic and the chopped coriander.
• ·         Add in salt (if required) + basil + oregano + chili flakes.
• ·         Add in boiled rice.
• ·         Mix it well.
• ·         Add in lime juice.
• ·         Mix and keep it aside.

How to assemble:

• Put the plate on the stove.
• Place the cabbage leaves on it.
• Put the patty on one side of the plate. and 1 bowl of vegetables on the other side.
• On one side of the plate spread rice.
• Put some french fries on it also.
• Add 1 tbsp of butter over it to get that extra smoke.
• Add 1 tbsp of schezwan sauce over the patty and the vegetables.
• Sprinkle water so that the smoke gets even more wild.
• Serve hotttt

Maggie noodles in Arabiata Sauce:

The wonder noodles which is liked by one and all has no age barriers to it.  We all have our memories related to Maggie. Some in hostels, some as a midnight snack, some on a friends get together at home.

Maggie is surely everyone’s 3am Friend. It takes care of our hunger pangs in between meals.

This wonder can be prepared in so many ways other than the conventional method with just the Maggie and its masala. This is so popular that now you even get them in all the dhabas and eating joints be it in hills or down south.

Unconventional ways to make this wonder noodles.

Maggie noodles in Arabiata Sauce

Ingredients:

1pac of Maggie Masala (Double Pack)

For the Arabiata Sauce:

5 Tomatoes (Puree)

1 Box Ready made Tomato Puree (Homemade Brand)

1medium-sized Onion

1medium-sized Capsicum

2 Green Chilies

5-6 Cloves of Garlic

5 leaves of Fresh Basil

Salt to taste

Oregano

Fresh Black Pepper

50gms Mozzarella Cheese

 Procedure:

• Boil Noodles with 1tsp oil and water.
• When the water starts boiling, put in the noodles.
• It will take around 5-6 minutes
• Immediately take it out of the vessel.
• Keep  it aside.
• Heat oil in a pan, add in finely chopped Garlic. When it is done add in green chilies. Stir well.
• Now add in the chopped onions. Let it saute for a while.
• Add in the tomato puree. (Both)
• Let the tomato puree cook till oil appears on top.
• Add in chopped capsicum let it cook for about 1 minute so that it still remains crunchy.
• Add in salt + black pepper + oregano + basil.
• Mix well.
• When its done lower the flame.

Final serve:

In a pan add in the sauce. Add in the boiled maggie noodles. Stir on high flame. Garnish it with Paneer Cubes.

Hara Bhara Kebab

I am so obsessed with kebabs, so just keep thinking of trying and making everytime i feel kebabi... hehe i knw thats  a lame word...
Hara Bhara kebab the name says it all, derives its green color from spinach, some recipes do use green peas, but i am posting the recipe with only spinach. Its winters, and you get loads of these this Green veggies almost everywhere. So its wont be difficult to find them. esp in winters.
Its healthy with the goodness of spinach and homemade fresh paneer. u can use the one that is available in market, but i prefer homemade.

Hara Bhara Kebab

Ingredients:
500gms Spinach
150gms Homemade Cottage Cheese (Paneer)
2 Green Chilies
1tsp ginger garlic paste
Salt to taste
1tbsp Garam masala powder
2tbsp Besan

Procedure:

• Separate the spinach leaves from stem.
• Wash them well.
• Chop them coarsely.
• Now, in a pan take 2 cups of water. when the water starts boiling add in the chopped spinach in the boiling water. 
• Now at the count of 50 remove the spinach from water.
• Keep it aside for it to cool down.
• In the meanwhile, dry roast the besan.

• Now, In a bowl, add in the mashed paneer and the spinach.
• Add in salt + garam masla powder + ginger-garlic paste + green chilies + coriander + dry roasted besan.
• Mix well.

Now there is a little twist, you need to give smoke to the mix.

• Take some cooking coal. lit it up so that its burns properly.

• Put in a bowl, and place the bowl in the middle of the mixture.
• Place a lid over the bowl.
• Let the batter be properly smoked for 10 minutes.
• After, that divide the batter into equal balls.
• Flatten them into small tikkis.
• Heat a pan with some oil or ghee.
• Shallow fry kebabas.
• Serve hot with chutney and julienned onions and some lime juice.
• 
  

Hara Bhara Kebab

Paneer Tikka

Though, Mumbai weather is not tat cold, but still these days the temperatures are going down, and in this temperature u always want to eat something hot, something spicy.... so I made this all time favourite Paneer Tikkas, which we always order when we are out for family outings in a restaurant.  I made them in the oven... if u have a barbecue u can make these in tat too.

Paneer Tikka

Ingredients:
250gms Paneer
1medium-sized Capsicum
1medium-sized Tomato
1medium sized Onion
8 Baby Potatoes

To Marinade:
1cup Yoghurt
2 Green Chilies
1tbsp Ginger-Garlic paste
Fresh Coriander
Fresh Mint leaves
Salt to taste
1tsp Garam Masala powder
1tbsp Cumin powder
1tbsp Coriander pwoder
1tsp Amchur
1tsp Red chilly powder

Procedure:
For the vegetables:

• Cube paneer.
• Cube onions, Capsicum and Tomato
• Boil the baby potatoes, just one whistle. 
• Peel them. insert the potatoes with a tooth pick.

For the marinade:

• In a bow, add in the whisk curd. mix all the items under (marination list).
• Mix well.
• Add in the cubed paneer and the other vegetables.
• Mix and keep it aside for 30min- 1hr.

• In the meanwhile, if u r using wooden skewers keep them in hot water before using them.
• Pre-heat the oven at 180 degree Celsius.

• After 1 hour insert the paneer and vegetables in the skewers. alternately.

• Grill it in the oven for 15 minutes or till its done.

For serving:

• Heat a sizzler plate with cabbage leaves.
• Place the skewers on top of it.
• Serve hot with mint and coriander chutney.

Paneer Bhurjee

I love anything which is made up of paneer. A simple bhurjee made up with paneer tastes just perfect with parathas, on a cold winter night. I prefer using freshly made paneer at home u can use the regular one too which is available in the market.

Paneer Bhurjee

Ingredients:
250gms Homemade Paneer
2 Green chilies (Finely chopped)
1medium-sized Onion (Chopped)
1medium-sized Tomato (Chopped)
100gms Green peas
Fresh Coriander
Salt to taste
1tsp Cumin seeds
1tsp Turmeric Powder
1tsp Cumin powder
1tsp Coriander powder
1tsp Oregano
2tbsp Olive Oil

Procedure:

• Heat oil in a pan, add in cumin seeds.
• When it stops cluttering add in chopped onions+ green chilies.
• After the onion turns pink, add in green peas.
• Add in salt so that the peas are cooked.
• When peas starts cooking add in chopped tomato.
• Let the tomatoes cook.
• Crumble the paneer with hands, add mix in the pan.
• Add in turmeric powder + cumin powder + coriander powder + oregano.
• Mix well.
• Add in coriander.
• Let it cook for 2 minutes. switch off the gas.
• Serve hot with parathas.

Vegetable Spring Rolls with Chilly garlic sauce & Fried noodles

Its time for something really Chinese and the best appetizer dish to make and post on my blog.. Spring rolls`!!!
Since a long time I wanted to try these at home, as I really love them a lot. So finally the day came and made them
The best thing about them is that its not messy to eat, pick it and pop it into the mouth. Hassle free eating.

Vegetable Spring Rolls

Ingredients:
For the Wrappers:
200gms Maida
2tbsp Cornflour
Salt to taste
1egg (optional)
Water to make a batter of flowing consistency just like you make that of a Dosa

For the Filling:
1 Onion (thinly sliced)
1/2 cup spring onions(chopped)
1cup Cabbage (shredded)
1Carrot (shredded)
1 Capsicum ( thinly sliced)
1cup mixed Yellow and Red Bell Pepper
1/2 cup Beans (shredded)
7-8 cloves of Garlic
2tbsp Soy sauce
2tbsp Red Chilly sauce
Salt to taste
Black Pepper to taste
2tbsp Oil to cook the vegetables
Oil to fry the spring rolls
Pinch of ajinomoto

Procedure:

• Take a bowl, add in maida+ corn starch+ salt .
• If using egg then beat the egg in a separate bowl.
• Mix in the maida.
• Add in water to make into a flowing consistency.
• Heat a pan, take a spatula full of the batter.
• With the help of the spatula, spread it just the way you do it for dosa.
• It should be thin.
• When one side is cooked, flip it over to cook on the other side.
• Repeat the same with the remaining batter.
• Keep it aside.
• When it cools down. Start making the spring rolls.

For the filling:

• Heat oil in a wok, add in garlic. 
• Then add in onions, after it turns pink, add in carrots.
• Cook till gets tender, then add in the beans.
• Let it cook for five minutes.
• Add in cabbage + capsicum + bell peppers. let it saute on low flame for 5 minutes.
• In the end add in the spring onions.
• Add in soya sauce+ red chilly sauce + pinch of ajinomoto + salt+ black pepper + white pepper.
• Mix well.
• Remove from flame.
• Do not overcook the vegetables.

To make the spring rolls:

• Make a paste of cornflour for sticking the sides of the spring roll.
• This time I was a wee bit lazy so got the ready made wrappers from the market.
• Defrost the sheets before making them into spring rolls.
• Now spread One sheet.
• Put 1tbsp full of the mixture on a corner of the sheet.

• Now fold it towards inside. as seen in the picture

• Now forld the corners inside as seen in the picture

• Fold it again.

• Stick the ends with cornflour paste.
• Repeat the same with rest of the sheets.
• Heat oil to fry.
• Fry them on low flame.

Red Chilly Sauce:

Ingredients:

6  Dry Red chilies

4 cloves of garlic

1tbsp soya sauce

2tsp brown sugar

1tsp vinegar

Salt to taste

1cup hot water

Sesame Oil/ olive oil whichever is available

Procedure:

• Break the red chilies and soak them in hot water.
• Drain the water out from the red chilies.
• Blend it in the mixer.
• Heat oil in pan, add in finely chopped garlic into it.
• Add in soya sauce+ vinegar + brown sugar + salt.
• Switch off the gas pour this over the red chilies.
• Mix well. 
• Serve with the spring rolls.

Fried noodles:

• Boil about 100gms of noodles.
• Deep fry them in hot oil.
• Strain and serve.

Vegetable Spring Rolls with Chilly garlic sauce & Fried noodles

Vada Pav

Whenever I  make Vada pav at home, it makes me remember those days when we had gone to Mahablaeshwar from Mumbai by road. The road journey was great as the express highway made the time less and more pleasurable. On our way we had stopped on this eating joint which serve awesome vada pavs. Vada pavs are the staple food of the people of Maharashtra as it is available in every gali of any city and it is sold by all the street hawkers as well some posh eating joints. It is served with a chutney made up of garlic, shredded coconut, tamarind pulp. its a dry chutney.

Vada Pav

Ingredients:
6 Pav Bun

For the Vada (Batata)
4 medium-sized boiled Potato
2 Green Chilies
1tbsp Ginger-Garlic paste
Salt to taste
1tsp Cumin powder
1tsp Coriander powder
1tbsp Turmeric powder
Fresh coriander

For the tempering:
1tsp oil
1tbsp Rai (Mustard Seeds)
5-6 curry leaves (Finely chopped)

For the Gram Flour paste:
4tbsp Gram flour (Besan)
Salt to taste (be careful as u will add salt bath in potato and besan mixture)
Fresh coriander leaves
1tsp red chilly powder
Water to make a paste
Oil to fry

Procedure:

• Take a bowl, mash in the potatoes in it.
• Now add in ginger-garlic paste + salt + cumin powder + coriander powder + turmeric powder + fresh coriander.
• Mix all this well.
• Now heat 1tbsp oil in a pan, add in rai  + curry leaves.
• When it starts to tempering switch off the gas.
• Add this into the potato mixture.
• Mix in well
• In another bowl make a paste of gram flour with water + salt + fresh coriander + red chilly powder.
• Mix all this well and make sure no lumps are made.
• Make a thick paste.
• Now divide the potato mixture into balls.
• Heat the oil.
• Dip each ball into the gram flour mixture and fry till it turns red.

To serve Vada Pav:

• Cut the pav bun into halves.
• Place the vada in between the pav.
• Serve hot with green chutney.

Cheese & Vegetables Quesadillas

My interest in cooking is making me try different recipes everyday. My husband has to bear the brunt always but he enjoys it the most.. (I think so).  I just yearn for the compliments that he gives me after every dish.  He is my best Critic.

So one evening wanted to experiment some thing with Tortilla wrap that I purchased from a local Grocery store.
After thinking a lot I came up with this superb recipe of Quesadillas which is a Mexican dish made with cheese and vegetables. You can even add Ur favourite Chicken into it.
Instead of using the ready made wrap you can make the same at home also.

Cheese& Vegetables Quesadillas 

Ingredients:
2 Tortillas
Olive Oil to Roast the Quesadillas

For the Filling:
1medium-sized Onion
1medium-sized Tomato
1medium sized Capsicum
1cup mix of Red nd Yellow Bell Pepper
1medium-sized Carrot
1tbsp Garlic paste
1Green Chilly
Salt to taste
1tbsp Oregano to taste
2tbsp Chilly Flakes to taste or as you like it
1tsp Basil
1tbsp Olive Oil
Mozzarella (depends on how sinful you want to get with this)

Procedure:

• Heat oil in a pan, add in garlic paste and green chilly.
• Then add in the chopped onion.
• Let it cook for 5 minutes then add in the chopped tomatoes.
• Add in salt to quicken the cooking process of the tomatoes.
• After the tomatoes are well cooked add in the chopped carrot.
• Add in capsicum and bell peppers.
• Add in all the seasonings.
• Cook all this for 4-5 minutes on medium flame.
• Do not overcook the vegetables.
• Remove from stove.

To make the Quesadillas:

• Take a tawa.
• Put one tortillas over it.
• When it is cooked from below spread the filling evenly over it.
• Now grade a considerable amount of mozzarella cheese over it.
• Place another tortilla over it.
• Reverse it on the other side.
• Put some oil so that it changes color
• Do all this on medium flame
• Remove from stove.
• Cut the Quesadillas into 4 with the help of a Pizza cutter.
• Serve hot with ketchup.

Basil Pesto Paneer Sandwich

I had this awesome sandwich, on the Indigo flight to Pune. Indigo has in my point of view the best assortment of foods and beverages. Basil Pesto Paneer sandwich was one among them.
Fresh basil pesto mixed with fresh homemade cottage paneer makes it a sandwich to die for. Its served cold along with ketchup or some may dressing.

Basil Pesto Paneer Sandwich

Ingredients:
3/4cup Basil Pesto
100gms Cottage Paneer
50gms Mozzarella cheese
1tbsp Chilly flakes
1tbsp Oregano
8-10 Sandwich bread slices


Procedure:

• Cut the Paneer in small cubes. 
• Take a bowl add in Basil Pesto + Mozzarella cheese + chilly flakes + Oregano + paneer cubes.
• Take bread slices apply 1tbsp full of basil pesto and paneer batter on one slices.
• Place a bread slice on top of it.
• Do the same with remaining bread slices.
• Serve with ketchup or cheese dip.

Paneer Kathi Roll

I remember when I was a child and used to hate eating normal chapatis my father used to say "isko aati maati kar ke khila do roti" which meant roll the cooked vegetable into the chapati and eat it like a roll. then i used to finish the chapati asap. These rolls are not old and r there in out houses since ages. I will give it a fancy name as Paneer Kathi Roll. Its a famous street food, popular among all the people. Its healthy and a complete meal by itself.

Paneer kathi Roll

Ingredients:
For the Filling:
250gms Cottage Cheese (Paneer)
2 medium-sized onions (thinly sliced)
1 medium-sized capsicum (cubed)
1medium-sized tomato (cubed)
1tbsp ginger-garlic paste
1 green chilly (finely chopped)
1tsp cumin seeds
1tsp Garam Masala powder
1tbsp Coriander Powder
1tsp Fenugreek leaves
1tbsp Curd
1tsp Turmeric Powder
Salt to taste
2tbsp Olive Oil


For the Tortillas:
1cup Wheat Flour
1/2cup Maida
Salt to taste
1tbsp Curd
1tbsp oil
Water to knead

For assembling the rolls:
Coriander & Mint chutney
Oil to cook the tortillas

Procedure:

For the filling:

• Heat oil in a pan, add in cumin seeds.
• When it starts cluttering, add in finely sliced onion.
• Add in ginger-garlic paste.
• Let this cook till onions turn pink.
• Then add in cubed tomatoes. Mix well. let this cook on low heat.
• Add in salt to increase the cooking procedure.
• Now add in capsicum.
• Mix well.
• Add in paneer cubes.
• Mix well. 
• Take a bowl, whip the curd well.
• Add in all the seasonings. (garam masala powder + coriander powder + turmeric powder + kasturi methi.)
• Now add  this curd + seasoning mixture in the paneer.
• Mix well.
• Let this cook for a while on medium flame.

For the tortillas:

• Take a bowl, add in wheat flour + maida + salt + curd + oil.
• Use enough water to knead.it.
• Cover it with wet cloth and keep it aside for 20 minutes.
• Divide the dough into equal balls.

• Roll out each portion into thin chapati.

• Spread oil on top of the roti.
• Now start folding from one end to other like a spiral. Refer to the image.

• Now roll it in the shape of a disc.

• Again roll out each disc into a chapathi
• Cook this on a tawa with oil..

Assembling the Kathi roll.:

• Divide the paneer filling into equal portions.
• Spread 1tbsp of mint chutney over the chapati.
• Spread 1 portion of the paneer filling over it.
• Do all this keep the chapati on the tawa.
• Roll it tightly.
• Wrap it in aluminium foil.
• Serve hot with sliced onions and ketchup.

Safed chole (Chickpea) ke Kebab

Kebabs are originally from Persia, a non-vegetarian dish, but nowadays it can be made into various vegetarians variations. Lot many vegetables, cereals, pulses can be used to make this great appetizer. Today I am posting one of the simplest kebab recipe, made up of safed chole. You can make this whenever you have boiled chickpeas in refrigerator or you can especially boil them too.

Safed Chole ke Kebab

Ingredients:
1Cup Boiled Chickpeas (Safed Chole)
2 Boiled Potatoes
2 Slices of Bread Crumbs
2 Green Chilies
1tbsp Ginger Garlic Paste
1tsp Garam Masala
1tsp Cumin Powder
1tbsp Coriander Powder
Salt to taste
1tsp Mango Powder (Amchur)
Fresh Coriander
Oil or ghee to Shallow Fry
Note: You must use non-stick pan, to fry the kebabs as it absorbs less oil.

Procedure:

• If you do not have soaked chickpeas in your refrigerator, then soak them overnight.
• Boil them in 3 cups of water with salt. 
• When boiled remove from water. keep it aside so that it cools down.
• Boil potatoes. remove from water, keep it aside so that it cools down.
• Now, take a bowl add in boiled chickpeas, mash them well.
• Now add in potatoes.Mix them and mash them well.
• Add in bread crumbs + green chilies + ginger + salt + mango powder + garam masala powder + cumin powder + coriander powder. Add in fresh coriander leaves.
• Mix them well. 
• Divide the mixture into equal balls. Give them a flat patty type shape.
• Heat oil or ghee in a pan, shallow fry them on medium heat on both the sides.
• Remove on oil absorbent paper.
• Serve hot with green chutney and onions.

Pasta in Tomato Basil Sauce

The best part of the Italian Cuisine is the Pasta. One has to go to Italian restaurants or to Pizza Hut for this fantastic meal. I have learnt this recipe from my brother who makes this really well. My Husband really love this one and says that after Pizza hut if someone can make good pasta is me. So I am posting this for all of you.

Pasta in Tomato Basil Sauce

Ingredients:

For the Pasta:

2Cups Mixed Pasta (I used Fusilli and Butterfly Variants)

3Cups water

1tsp Oil

For the Tomato Basil Sauce:

5 Tomatoes (Puree)

1 Box Ready made Tomato Puree (Homemade Brand)

1medium-sized Onion

2 Green Chilies

5-6 Cloves of Garlic

5 leaves of Fresh Basil

Salt to taste

Oregano

Fresh Black Pepper
50gms Mozzarella Cheese

For the Final Saute and Serving:

1cup Green Capsicum (Cubed)

1medium-sized onion (Cubed)

Procedure:

• Boil Pasta with 1tsp oil and water.
• When the water starts boiling, put in the pasta.
• It will take around 8-10 minutes.
• Immediately take it out of the vessel.
• Keep  it aside.
• Heat oil in a pan, add in finely chopped Garlic. When it is done add in green chilies. Stir well.
• Now add in the chopped onions. Let it saute for a while.
• Add in the tomato puree. (Both)
• Let the tomato puree cook till oil appears on top.
• Add in salt + black pepper + oregano + basil.
• Mix well.
• When its done lower the flame.

For Final Serving:

• Heat oil in pan, add in cubed onion. When it turns pink add in cubed capsicum.
• After it becomes little tender, add in tomato basil sauce in it. 
• Then add in pasta.
• Stir on high flame. add in mozzarella cheese.
• After 5 minutes, remove from flame.
• Serve hot.

Accompaniment:

Garlic Bread Supreme:

6-7 Garlic Bread Slices
2tbsp Butter

6-7 cloves of garlic

1/2 cup Capsicum (finely chopped)
1/2 cup Onion (finely chopped)

Salt to taste

Black pepper

50gms mozzarella cheese

Procedure:

Garlic Bread Supreme

• Preheat oven for 10 minutes at 200degree Celsius.
• Take a bowl, mix in capsicum + onion + mozzarella cheese + salt + black pepper + garlic. mix all this well.
• Apply butter, on each of the slice.
• Spread 1tbsp of mixture over it.
• Place it in the oven and grill it for 10 minutes at 180 degree Celsius.
• Serve hot.

Ragda Patties

An iconic dish quiet famous on the streets of Mumbai Ragda Pattice..  Aaloo tikki serve wid a spoon of white peas and chutneys both sweet and sour.

Ragda Patties

Ingredients:

For the Patty:

3 medium-sized Potatoes (Boiled)

2 Green Chilies (Finely Chopped)
1tsp Ginger Paste
2 tbsp Cornflour

Salt to taste

1tbsp Cumin Powder

1tbsp Coriander Powder

1tsp Garam Masala Powder

1tsp Red Chilly Powder

Fresh Coriander Leaves
Oil to Shallow Fry

For the Ragda:

1cup White Peas

2cup water for boiling

Salt to taste

2 medium-sized Onion (Finely Chopped)

1tbsp Cumin Powder
1tbsp Coriander Powder
1tbsp Mango Powder
1tbsp Garam Masala Powder
Fresh Coriander
1tbsp Tamarind Chutney

For Serving:
2tbsp Tamarind Chutney
2tbsp Mint & Coriander Chutney
1 medium-sized onion
Fresh Coriander
1tbsp Lime juice
1tbsp (Mix of Seasonings-Red chilly powder + Garam Masala powder + Cumin Powder + Coriander Powder)
Sev

Procedure:
For the Patty:

• Peel the boil Potatoes. Mash them well.
• Now add in salt + cornflour + cumin  powder + coriander powder + green chilies + ginger + red chilly powder + garam masala powder.
• Mix them all well. 
• Keep it aside.
• Add ghee in a pan.
• Divide the potato mixture into equal balls.
• Make them into a shape of round, flat patty.

Ragda

For the Ragda:

• Soak the white peas overnight.
• Pressure cook in 2 cups of water and salt for 20 minutes till it get tender.
• Now, heat ghee in a kadahi, add in cumin  seeds. when it stops cluttering, add in ginger and green chilies.
• Add in chopped onions, when it turns pink, add in the boiled white peas.
• Mix well. Let it cook on low flame.
• Add in all the spices. Check the seasonings. if required add more.
• Add in fresh coriander.
• Simmer for 10 minutes on low flame.
• Keep it aside.

For Serving:

• Take a wide plate.
• Spread spoonful of ragda. Sprinkle the seasoning mixture.
• Place two patties over it.
• Sprinkle some seasoning, half tbsp of ragda, 1tsp of green and tamarind chutney, sev, fresh coriander.
• Serve hot.