Vrat wali Sabudana Tikki

Sabudana Tikki - Vrat / fasting wali 

Ingredients

1. Boiled Potatoes/ Alu -  500 grams

2. Sago / Sabudana - 200 grams (soak for at least 3 to 4 hours, then strain the 

    water).

3. Water Chestnut Flour / Singade ka ata - 5 to 6 tbsp for binding the mixture

4. Green Chillies - 5 to 6 finely chopped

5. Rock Salt / Senda Namak - as per taste

6. Coriander Leaves 

7. Kasuri Methi

9. Mustard Oil (for best taste and also good for health, however can use refined 

    oil also) - for frying the tikkis.

Steps

1. Mix smoothly mashed Potatoes / Alu and strained Sago/ sabudana  in a large 

    bowl.

2. Then add all the above ingredients and make a smooth paste without 

    damaging sabudana

3. Grease your hand with little oil and make small flat round balls / tikki. 

4. Heat oil in karai and fry the tikkis.

5.  Serve hot with curd & green chutney as per your taste

Aloo / Alu Methi Doodh Wale

Aloo / Alu Methi Doodh Wale - Creamy Fenugreek leaves with potatoes 

Ingredients

1.  Potatoes / Alu - 4 medium size, diced in cubes
2.  Methi Leaves  -  1/2 kg
3.  Green Chillies - 4 to 5  or as per taste - finely chopped
4. Garlic - 4 cloves
5. Salt - as per taste
6. Turmeric Powder  - 1/2 tea spoon
7. Full cream milk - 3 cups & 1/2 cup cream
9. Mustard Oil -  2 to 3 tablespoons
10. Cumin Seeds - 1 tsp

Steps

1. Heat mustard oil in pan.
2. Add potatoes and fry till light brown .
3. Add cumin seeds, finely chopped garlic & green chillies .
4. Then add methi / fenugreek leaves & peas if required, salt & turmeric powder and cook with lid          till potatoes, peas leaves are cooked.
5. Now add milk and cook for 7 to 10 minutes at low flame with covered lid.
6. Switch off the flame, add cream and let it rest with covered lid.
7. Serve hot with Garlic Naan, Namak Mirch (chilly flakes) ka Parantha or Rumali Roti

TOMATO PEANUT CHUTNEY

Ingredients

1. Tomatoes - 4 large , preferably red desi Indian tomatoes  

2. Onions -  2 small 

3. Garlic - 3 to 4 cloves

4. Garlic -  1/2 inch

5. Green Chilliness -   3 to 4 

6. Whole red chilly  -  3 to 4 

7. Salt as per taste - 1 tea spoon

7A  Oil - 1 tea spoon 

9.  Cumin Seeds - 1/2 tea spoon

10. Sarso Daan & rai - 1/2 tea spoon

11. Curry Leaves - 10 to 15 leaves 

12. Roasted Peanuts -  1 small bowl

STEPS 

1. Heat oil in pan.

2. Add cumin seeds, mustard seeds / sarson.

3. When starts to sparkle add sliced onions.

4. When slightly sauted add ginger , garlic & curry leaves and sliced tomatoes.

5. Cook with lid for about 5  minutes, add peanuts & salt and mix well.

6. Let it cool, grind the mixture in grinder.

7. Delicious tomato chutney is ready (enjoy with ajwain, namak parantha / green chilly, namak
    parantha).

UTTAPAM (made of Idli / Dosa batter - easily available in market)

UTTAPAM 

(made of Idli / Dosa batter - easily available in market)

 Ingredients

1. Idli / Dosa batter  - 1 bowl (300 grams) 

2. Suji (semolina) - 1/2 cup

3. Onions - 2 small (finely chopped)

4. French Beans -  5 to 6  (finely chopped)  

5. Tomatoes - 2 small (finely chopped)

6. Green Chillies -  3 to 4 (or as per your taste) finely chopped 

7. Coriander leaves & Curry leaves - 1 small bowl

8. Coconut Milk - Coconut powder - 1 cup

9. Gun Powder - 2 tablespoon

10. Cow Milk  - 1/2 cup

11. Salt - as per taste

12. Red Chilly flakes - as per taste 

13. Kasuri Methi (only leaves) -  1 tablespoon

14. Water - 200 ml or as per desired viscosity 

Steps

1. Mix all the above ingredients in a large bowl (onions & gun powder to be marinated separately 

    for 15 minutes first then mix in rest mixture)

2. Brush the griddle / tawa / tava with Oil / ghee / butter as desired and pre heat till it smokes (to be 

    heated thoroughly or batter will stick to tawa)

3. Spread the batter on griddle and cook uncovered for 1.5 minutes or till the batter leaves the tava  

4. Pour a little ghee on sides of Uttapam, change the side of the uttapam with help of flat spoon 

    (rounded edges & not sharp edged spoon).

5. Cover with a lid and cook the uttapam for another 2 - 3 minutes.

6. Serve hot with Coconut / Green / Garlic Tomato Chutney.

* For CHEESE UTTAPAM spread Mozzarella Cheese immediately after spreading batter on griddle 

    

1 Raw vegetable , cut / cop finely

2 ( Gun powder)

3 (Onions & gun powder for marination)

4 (Idli / Dosa batter)

5 (Mix all the ingredients)

5 A (Add milk to the batter)

6 (Ready batter)

z

7 (Spreaded batter on preheated smoking
tawa)

9 (Cover after cooking for 1.5 minutes for another approx 2 min)

10 (Flip over to other side)

11 (Ready to serve)

How to make coconut milk

How to make coconut milk

Ingredients

1. Fresh Coconut
2. Fresh clean drinking water.

Steps
1. Grate flesh from fresh coconut, to be used immediately. (Freshly grated flesh only to be used).
2. Add little water to flesh and mix.
3. Filter it in muslin cloth.
4. First thick milk  to be used later while making curry
5. Repeat adding little more water to flesh, this will give thin milk, this should be used first, this way it gives body to curry.

DAHI WALE VEG KABAB

DAHI KE VEG KABAB / DAHI KI TIKKI / YOGHURT KABABS

INGREDIENTS

1. Yoghurt - 500 grams hung for 30 minutes.
2. Paneer  - 250 grams uniformly grated.
3.Boiled mashed Potatoes - 5
4. Flour - two and a half table spoons
5. Cornflour - gwo and a half tablespoons
6. Green cardamom - one and a half table spoon powdered.
7. Salt - two table spoons or as per taste
7a . White pepper powder - one and a half table spoon
9. Semolina - two cups
10. Oil preferably mustard oil for shallow frying.

Ingredients for fillings

1. Soaked dry figs / anjeer bhigo kar rakhi hui -150 grams , chopped fine
2. Khoya / milk solid - 60 grams
3. Chat masala....preferably home made or MDH brand.

Steps.

1.Mix grated paneer, white pepper, yoghurt (hung), potatoes, flour, corn flour, cardamom powder, salt, mash all make a smooth dough...keep it to rest covered with a clean damp cloth.

2. Mix figs / anjeer, khoya / milk solids and chaat masala -  your filling is ready, keep seperate.

3. Make small balls of mix in serial no. 1, fill the fillling mix made in serial no. 2 by fattening tne ballls to give shape of an ordinary aaloo ki tikki, make tikkis / kababs of all the material, coat all kababs evenly with semolina.

4. Shallow fry till golden brown.

You may replace anjeer with finely chopped deep fried mushrooms or very small crushed soya chunks soaked in water.

Serve with Corriander / dhania + mint / pudina + ginger / adrak + garlic / lehsun + green chilli / hari mirch + salt + onion / pyaaz sauce or chutney or with out it as per taste....Depending on filling....if with fig / anjeer filling sauce / chatnee may not be required.

Your ideas invited for changes in recipe.

Green Chutney - green sauce - healthy sauce

Green chutney

Mix corriander leaves - 250 gms , mint leaves - 150 grams , onion - 2 large, garlic - 12-15 cloves , ginger - 50 grams , green chillies - 2-3 , 1- ripe red tomato - blend all in a mixer to make a uniform paste---

Green sauce aur chutney is ready.

Gobhi ke toast - Cauliflower toast - healthiest fast food recipes

Ingredients

1. Soft Bread Slices

2. Cauliflower

2. Onions

3. Green chillies finely choppeed

4. Red chilli flakes

5. salt

6. Oil for brushing bread slices

Steps

1. Chopp finely & half fry cauliflower, green chillies & oinions.

2. Add red chilli flakes & salt, keep moving for 1 minute, keep covered for a minute.

3. Fill fried / half fried cauliflower between two bread slices & seal in a toaster till golden crisp.

4. Serve with green chutney or sauce.

Green chutney

Mix corriander leaves, mint leaves, onion, garlic, ginger, green chillies (all in equal quantities), 1- ripe red tomato - blend all in a mixer to make a uniform paste---green sauce aur chutney is ready

Matar toast - Peas toast - Healthy & easy fast food

INGREDIENTS

1. Peas

2. Red chilli flakes

3. Onion

4. Salt

5. Green chillies

STEPS

1. Fry peas & onions.

2. Add green chillies red chilli flakes

3. Fill fried material in bread slices.

4. Brush bread slices with oil.

5. Seal & cook in toaster till golden crisp.

FRESH SPINACH TOAST - PALAK KE TOAST - HEALTHY FAST FOOD FROM YOUR KITCHEN GARDEN

BEST CLEANEST & LOW WATER CONSUMING KITCHEN GARDEN IDEA FOR FRESH SPINACH / FENUGREEK AT HOME ANY TIME.

FOR RECIPE PLEASE SEE FURTHER BELOW

INGREDIENTS

1. Soft bread slices
2. Fresh Spinach (can be grown as shown in image, for steps to prepare this kitchen garden pipe, you      can ask on whatsapp no. 9555055579)
3. Red chilli flakes
4. Salt
5. Oil


STEPS

1. Wash spinach
2. Cut spinach
3. Add salt & chilli flakes as per taste.
4. Brush one side of each bread slice with oil.
5. Fill between 2 slices of bread.

6. Put spinach filled slices in electric toaster or handy gas toaster.
7. keep in toaster till bread is crisp.

Fried Ladyfinger with gram flour coated on it / Besan Wali Bhindi

Fried Ladyfinger with gram flour coated on it  / Besan Wali Bhindi with chutney

Ingredients

1. Ladyfingers /Bhindi/Okra - 120 grams......make thin strips of ladyfinger/bhindi/okra.

2. Gram flour / Besan - Half cup.

3. Red mirchi / Chilli Flakes one table spoon.

4. Red mirchi / Chilli powder one table spoon.

5. Dry Mango powder / Amchoor - one table spoon.

6. Haldi powder or turmeric just two pinches to add color.

7. Salt  -  one table spoon or to taste.

7a. Coriander / dhania leaves - approximately one table spoon finely chopped.

7b. Oil for deep frying.

Now ingredients for Chilli garlic sauce or chutnee for above besan wali bhindi

1. Kashmiri chillies / kashmiri lal mirch (red ) - 10

2. Peeled garlic cloves / lehsun -  12

3. Lemon / nimbu  juice - 3 table spoons.

4. Jeera  - 1 table spoon ( in powder form).

5. Salt -  1 table spoon ( or as per taste).

Steps for Sauce or chutney

1. Remove stalks of red chilli

2. Boil kashmiri mirchi or kashmiri red chilli

3. Again put boiled chillies in fresh or cold water for refreshing.

4. Blend all items said above for chutnee to paste form.

Chutnee is ready

Now steps for besan bhindi fry

1. Heat oil in a deep pan enough for deep frying.

2. Mix garm flour/besan, salt, dhaniya/corriander, salt, haldi/turmeric powder, amchur/mango powder, mirchi / chilli and a bit of water enough to make it possible to coat on bhindi/ladyfi ger stripes......mix to form uniform paste

3. By now oil will be hot and smoking , tip ladyfingers/ bhindi in above mix and deep fry until golden.

Serve hot.

if you like it, post pics of your preparation, best pic will be added to this post on our site with your name.