Foodies goodies recipies

INGREDIENTS MAIN INGREDIENTS: 8 mushrooms  / kumbh 1 cup panko bread crumbs or any of your choice oil for deep  frying 4 toothpick to secure mushrooms FOR STUFFING: 1 potato, boiled and peeled ¼ onion, finely chopped ½ inch ginger, finely chopped few coriander leaves, finely chopped ¼ cup mozzarella cheese, shredded ½ tsp kashmiri chilli powder ¼ tsp chaat masala ¼ tsp dry mango powder / amchur powder salt to taste salt to taste FOR BINDING PASTE INGREDIENTS MAIN INGREDIENTS: 8 mushrooms / kumbh 8   mushrooms / kumbh 1 cup panko bread crumbs or any of your choice 1   cup   panko bread crumbs or any of your choice oil for deep frying oil for deep frying 4 to othpick to secure mushrooms 4 to   othpick to secure mushrooms FOR STUFFING: 1 potato, boiled and peeled 1   potato ,  boiled and peeled ¼ onion, finely chopped ¼   onion ,  finely chopped ½ inch ginger, finely chopped ½   inch   ginger ,  finely chopped few coriander leaves, finely chopped few coriander leaves ,  finely

INGREDIENTS 2   tsp   oil ½ onion, finely chopped 1 green chilli, finely chopped 1 tomato , finely chopped ¼ capsicum, finely chopped ½ carrot, grated 2 tbsp corn ¼ tsp turmeric / haldi ½ tsp kashmiri red chilli powder / lal mirch powder 1 tsp chaat masala ¼ tsp pepper, crushed ¼ tsp salt 2 tbsp tomato sauce 2 tbsp coriander, finely chopped 3 slices bread, white / brown 3 tsp butter ½ cup cheddar cheese, grated 3 tsp green chutney INSTRUCTIONS firstly, in a large kadai heat 2 tsp oil and saute ½ onion, and 1 green chilli. also saute 1 tomato for a minute. also saute ¼ capsicum, 2 tbsp corn and ½ carrot. cover and cook for 5 minutes or till vegetables turn soft yet crunchy. now add ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp chaat masala, ¼ tsp pepper and ¼ tsp salt. saute well. further add 2 tbsp tomato sauce and mix well. finally add 2 tbsp coriander and mix well. masala is ready. spread ½ tsp of butter of each side of bread and toast golden. flip over and spread 1 tsp gree

INGREDIENTS 4 green chilli, large 2 cup gram flour / besan 2 tbsp ric e flour ¼ tsp ajwain / carom seeds ¼ tsp baking soda ½ tsp salt ¾ cup water 1 tbsp oil oil for frying INSTRUCTIONS firstly, take long green chilis and slit at the centre and remove seeds. now prepare the bajji batter by taking 2 cup besan and 2 tbsp rice flour in large mixing bowl. also add ¼ tsp ajwain, ¼ tsp baking soda and ½ tsp salt. mix well making sure everything is combined well. now add ½ cup of water and mix well. add water as requried and prepare a lump free thick batter. further pour 1 tbsp of hot oil over the batter and mix well. mix well to smooth and silky batter. now dip the green chilli and coat it with besan batter completely. wipe off slightly, exposing green chilli slightly. deep fry in hot oil dropping batter coated chillis slowly. keeping the flame on medium, flip over and fry all the sides. fry until the bajjis turn crisp and golden brown. finally enjoy mirchi bajji with sauce or chu

INGREDIENTS ALOO CHANA PREPARATION: ½ cup black chana / kala chana     Water for soaking ½ tsp turmeric ½ tsp salt 2 cup water, for pressure cooking 10 small  potato OTHER INGREDIENTS: ¼ cup cumin / jeera 1 cup tamarind chutney 1 cup water pinch kala namak ½ onion, finely chopped 2 tbsp sev chilli powder INSTRUCTIONS firstly, in a large bowl soak ½ cup black chana in enough water for 6 hours. drain off the water and transfer to the cooker. add ½ tsp turmeric, ½ tsp salt and 2 cup water. place a steam basket and put 10 small potatoes. cover and pressure cook for 5 whistles. aloo and chana is ready. now prepare jeera powder by taking ¼ cup cumin in large pan. dry roast on low flame until the cumin turns blackish with smoky aroma. transfer to a mortar pestle and crush to a fine powder. jeera powder is ready. now take 1 cup tamarind chutney and dilute with 1 cup water. mix well and tamarind water is ready. to prepare aloo cup, take boiled potato and peel the skin. cut the potat

INGREDIENTS FOR SAMOSA PATTI SHEETS: ½ cup wheat flour / atta ½ cup maida / plain flour / all-purpose flour pinch of sugar salt to  taste 2 tbsp oil, hot water, as required to knead FOR SAMOSA STUFFING: 1 onion, thinly sliced ½   cup   thin poha / thin flattened rice / paper avalakki / beaten rice 1   tsp   kashmiri chilli powder ¼ tsp garam masala ¼   tsp   aamchur powder / dry mango powder salt to taste 1 inch ginger, finely chopped 3 tbsp coriander leaves, finely chopped OTHER INGREDIENTS: oil for deep frying 2 tbsp maida / plain flour / all-purpose flour 4 tbsp water INSTRUCTIONS ONION SAMOSA STUFFING RECIPE: firstly, in a large mixing bowl take sliced onions and poha. also add chilli powder, garam masala, aamchur powder and salt. then add ginger and coriander leaves. squeeze and mix well and keep aside. SAMOSA PATTI | PASTRY SHEETS RECIPE: firstly take maida and wheat flour. further add pinch of sugar and salt to taste. add 2 tbsp of hot oil over the flour. crumble the

INGREDIENTS FOR BATTER: 1 cup besan / gram flour1 cup besan / gram flour ¼ cup maida / plain flour¼ cup maida / plain flour ¾ tsp baking powder¾ tsp baking powder ¼ tsp turmeric¼ tsp turmeric ½ tsp salt½ tsp salt 1¼ cup water1¼ cup water 2 tbsp onion, finely chopped2 tbsp onion, finely chopped 1 chilli, finely chopped1 chilli, finely chopped 2 tbsp coriander, finely chopped2 tbsp coriander, finely chopped ¼ tsp kashmiri red chilli powder¼ tsp kashmiri red chilli powder ¼ tsp pepper powder¼ tsp pepper powder FOR ROASTING: butter coriander 5 slices bread, white or brown5 slices bread, white or brown INSTRUCTIONS 1. In a large bowl sieve 1 cup besan, ¼ cup maida, ¾ tsp baking powder, ¼ tsp turmeric and ½ tsp salt. 2. add 1¼ cup water and mix well. whisk and mix until the batter is formed. now add 2 tbsp onion, 1 chilli, 2 tbsp coriander, ¼ tsp chilli powder and ¼ tsp pepper powder. 3. mix well making sure everything is well combined. 4. heat a pan, add a tsp of butter and 1 ts

INGREDIENTS 1 cup poha / aval, thick1 cup poha / aval, thick ¼ cup curd / yogurt, thick¼ cup curd / yogurt, thick ¾ tsp salt¾ tsp salt ½ onion, finely chopped½ onion, finely chopped 1 chilli, finely chopped1 chilli, finely chopped ½ tsp ginger paste½ tsp ginger paste few curry leaves, finely choppedfew curry leaves, finely chopped 2 tbsp coriander, finely chopped2 tbsp coriander, finely chopped 2 tbsp rice flour2 tbsp rice flour oil for fryingoil for frying INSTRUCTIONS 1. Place a sieve and rinse 1 cup poha with enough water. 2. Transfer the washed poha into a large bowl. 3. Add ¼ cup curd, ¾ tsp salt and mix well. 4. Rest for 10 minutes or until poha softens well. 5. Mix and mash well making sure the poha is softened. 6. Add ½ onion, 1 chilli, ½ tsp ginger paste, few curry leaves and 2 tbsp coriander. 7. Mix well forming a dough. further, add 2 tbsp rice flour and mix well absorbing excess water. 8. Pinch a ball sized dough and flatten slightly. 9. Deep fry in hot oil keep

INGREDIENTS 1½ cup rava / semolina / suji, fine1½ cup rava / semolina / suji, fine ½ tsp pepper powder½ tsp pepper powder ½ tsp chilli flakes½ tsp chilli flakes ½ tsp chaat masala½ tsp chaat masala 1 tsp kasuri methi1 tsp kasuri methi ½ tsp salt½ tsp salt ½ cup water½ cup water 2 tbsp oil2 tbsp oil oil, for fryingoil, for frying INSTRUCTIONS 1. In a large bowl take 1½ cup rava. make sure to take fine rava. 2. Add ½ tsp pepper powder, ½ tsp chilli flakes, ½ tsp chaat masala, 1 tsp kasuri methi, ½ tsp salt and 2 tbsp oil. 3. Mix well making sure the flour is moist. now add ½ cup water or as required and start to knead the dough. 4. Knead to a smooth and soft dough adding water as required. 5. Grease the dough with a tsp of oil and rest for 20 minutes. 6. Knead the dough again making sure the suji has absorbed water and dough is soft. 7. Pinch a small ball sized dough and roll to cylindrical. 8. Press it on back of fork and roll gently forming a spiral shape. 9. Deep fry the s

INGREDIENTS : 2 cup rice flour, fine2 cup rice flour, fine 1 cup maida / plain flour1 cup maida / plain flour 1 tsp salt1 tsp salt 2 tbsp butter, room temperature2 tbsp butter, room temperature ½ tsp turmeric½ tsp turmeric 1 tsp red chilli powder1 tsp red chilli powder 2 tbsp sesame / til2 tbsp sesame / til pinch hing / asafoetidapinch hing / asafoetida 1 tsp salt1 tsp salt water, for kneadingwater, for kneading oil, for fryingoil, for frying INSTRUCTIONS 1. In a large mixing bowl take 2 cup rice flour, 1 cup maida and 1 tsp salt. 2. Add ½ tsp turmeric, 1 tsp red chilli powder, 2 tbsp sesame, pinch hing and 1 tsp salt. 3. Mix well making sure everything is well combined. 4. Add 2 tbsp butter, crumble and mix until the flour is well combined with butter. 5. Add water slowly and start to knead the dough. 6. Knead to smooth and soft dough adding water as required. 7. Take star mould and fix to the chakli maker. 8. Grease the chakli maker with some oil. this prevents the dough

Ingredients: 112 Gram Cashew paste 3/4 cup Ghee 1 1/2 cups Khaand (a sweetening agent and a healthier substitute of sugar) 20 gram Flax or chia seeds 3 tbsp Plain yogurt 1/2 tsp Baking soda 1 tsp Baking powder 1 tsp Vanilla 1 3/4 cups Oats 2 cups whole wheat flour Recipe: 1. Take a large mixing bowl, combine all ingredients, except flour. 2. Add the flour slowly and mix all the ingredients well to form cookie dough. 3. Keep the dough in the refrigerator for 1 hour to cool it. 4. Preheat the oven to 160 celsus and roll the dough into 1-inch round balls. 5. Place each dough ball on an ungreased cookie sheet and bake a batch for 10-12 minutes. 6. Remove each batch from the oven and allow them to cool on a cookie sheet until each cookie is hardened.

INGREDIENTS FOR BOILING SEMIYA: 2 tsp oil2 tsp oil ½ cup semiya / vermicelli½ cup semiya / vermicelli 4 cup water, for boiling4 cup water, for boiling ½ tsp salt½ tsp salt FOR CUTLET MIXTURE: 2 tbsp corn flour2 tbsp corn flour 2 potato, boiled & mashed2 potato, boiled & mashed ½ tsp ginger paste½ tsp ginger paste 1 chilli, finely chopped1 chilli, finely chopped ½ tsp chilli flakes½ tsp chilli flakes ½ tsp cumin powder½ tsp cumin powder ½ tsp garam masala½ tsp garam masala ½ tsp chaat masala½ tsp chaat masala ½ cup bread crumbs½ cup bread crumbs 2 tbsp coriander, finely chopped2 tbsp coriander, finely chopped ½ tsp salt½ tsp salt. INGREDIENTS FOR BOILING SEMIYA: 2 tsp oil 2   tsp   oil ½ cup semiya / vermicelli ½   cup   semiya / vermicelli 4 cup water, for boiling 4   cup   water ,  for boiling ½ tsp salt ½   tsp   salt FOR SLURRY: ¼ cup corn flour¼ cup corn flour ¼ cup maida¼ cup maida ¼ tsp pepper powder¼ tsp pepper powder ¼ tsp salt¼ tsp salt ½ cup water½ cup wat

INGREDIENTS 1 cup poha / aval / beaten rice, thin 1   cup   poha / aval / beaten rice ,  thin 2 potato / aloo, boiled & mashed 2   potato / aloo ,  boiled & mashed 1 chilli, finely chopped 1   chilli ,  finely chopped 2 clove garlic, finely chopped 2   clove   garlic ,  finely chopped ½ tsp mixed herbs ½   tsp   mixed herbs ½ tsp chilli flakes ½   tsp   chilli flakes ¼ tsp pepper powder ¼   tsp   pepper powder 2 tbsp coriander, finely chopped 2   tbsp   coriander ,  finely chopped ½ tsp salt ½   tsp   salt ¼ cup maida / plain flour ¼   cup   maida / plain flour oil, for frying oil ,  for frying  INSTRUCTIONS firstly, in a small mixi take 1 cup poha and blend to a fine powder. add 2 potato, 1 chilli, 2 clove garlic, ½ tsp mixed herbs, ½ tsp chilli flakes and ¼ tsp pepper powder. also add 2 tbsp coriander, ½ tsp salt and mix well. combine well forming a soft dough. now add ¼ cup maida and combine well forming a dough. you can alternatively add rice flour or cornflour.