Monday, June 29, 2009

Green tikki

For Tikki:
2 cups chopped and blanched spinach(Add 1/4 tesp soda during boiling so that the green colour of spinach will not change)
1 cup bread crums
salt to taste
For Filling:
1/2 cup Grated Paneer
1/2 cup grated Cheese
1 tbsp roasted cashewnuts
1 tbsp Raisins
1/4 tesp chilli flakes
Salt to taste
Oil to fry
1.Grind the blanched spinach in a mixer.Add bread crumbs,salt in it and knead to make a dough.Keep it aside.
2.Mix all the ingredients of filling.
3.Now taking a small portion of dough,make a tikki and fill it with filling made above.
4.Either deep fry or shallow fry all the tikkies and with any dip.
sending it over to FIC-Express your mood event started by Sunshinemom

sending it over to EC for her event WYF-Fried Snack

Thursday, June 25, 2009

Chole Bature

For Chole:
1 cup cholle or Kabuli chana(soaked overnite)
2 teabags or 1 tbsp tea leaves (tied in a cloth) with 1 tesp of Ajwain(It will reduce the stomach acidity and gases)
1/2 cup tomato puree
1 chopped onion
1 tomato cut in big pieces
1 finely chopped green chilli
8-10 grated ginger
1 tbsp chopped coriander leaves
salt to taste
2 tesp Red chilli pd
1 tesp coriander pd
1 tbsp chana masala
1 tesp amchoor(dry mango)pd
1 tesp garam masala
1/4 tesp soda
1.Cook the cholle with tea leaves cloth with 3 cups of water in a preeure cooker.Cook it for 5-6 whistles.
2. Heat 2 tbsp oil in a pan.Add chopped onion and cook it till the onion turns brown.Add ginger and chopped chilli.
3. Add red chilli pd,coriander pd,chana masala,amchoor pd and garam masala.
4.Add tomato puree and chopped tomato.Cook it till oil leaves.Add coriander leaves.
5.Add boiled cholle and soda pd to make cholle soft.Cook it for 10 mins.
For Bhature:
2 cups Maida
1 cup suji(rava),It will make bhature oilfree.
salt to taste
1/2 tesp baking pd
1/2 cup curd
1/4 tesp Eatable Soda
1.Mix all the ingredients and knead the dough little bit tight with water if required.Give rest to dough for 4-5 hrs.
2. Take a small portion of dough and make like puri.Deep fry it in hot oil.
3. Serve cholle bhatura with sliced onion kept in vinegar.

Sending it over ec for MLLA event

Wednesday, June 24, 2009

Bagara Baingan(Brinjal)


8 small Brinjals(slit cut)

Oil to deep fry

For Gravy:

1 tbsp oil

Salt to taste

1 tesp red chilli powder

1 tesp coriander powder

1/2 tesp turmeric powder

2 tbsp roasted peanut powder

1 tbsp roasted sesame powder

4-5 dry red chillies

1 cup water

1 tbsp Tamarind pulp


1.First deep fry all the brinjals.

2.To make gravy heat 1tbsp oil in a pan.Add dry red chillies.Add all masalas with 1/2 cup of water.

3.Add groundnut pd,sesame pd and tamarind pulp.Cook it till oil leaves.If gravy is very thick,we can add more water.

4.Add all the fried brinjals and cook it for 5 mins.

5.Serve it with cooked rice or chappati.

Bagara Baingan sending over Sanghi' FIL:Brinjal event

Monday, June 22, 2009

Ajwain puri

2 cup wheat flour
salt to taste
1 tesp Ajwain
Water to make dough
oil/ghee to fry
Mix all the ingredients except oil and make a dough with water.Take a small dough and make puri.Deep fry all the puries.

Suji(rawa) Halwa

2 Tbsp Rava
1 tbsp Pure Ghee
8-10 almonds
4-5 Cardomon powder
1 cup boiled water
1/2 cup sugar
1.Take a kadai,put ghee and suji(rava).Roast it till it get brown.
2.Add water and keep stirring.
3.Add sugar,cut almonds and cardomon powder.
4.Garnish it with dry fruits and serve.

Green Coriander Chutney

1 bunch of green coriander leaves
2-3 green chillies
1 tesp cumin seeds
1 tbsp lemon juice
Salt to taste
Grind all the ingredients till a smooth paste.Chutney is ready.

salad decoration

Friday, June 5, 2009

Bombay Pav Bhaji


1 cups potatoes boiled and mashed
1 cup finely chopped onion
1/2 cup chopped capsicum
1/2 cup green peas
1/2 cup chopped carrots,
1/2 cup chopped cauliflower

1 cup chopped cabbage

1/2 cup bottlegaurd

2 cups tomato puree
2 teasp chilli powder
2 tbsp pav bhaji masala
4 tablespoons butter
1tbsp chilli-garlic paste

1 tesp Garam masala

2 tesp lemon juice

2 tbsp chopped green Coriander leaves

Water as required


1.Mix all the chopped vegetables excepet boiled potatoes and chopped onions.Cook it in a cooker with 1 tesp of garam masala.

2. In a pan,heat butter/oil.Add chopped onions,ginger garlic paste.Cook it till it changes colour to brown.

3.Add salt,red chilli pd,pav bhaji masala.Cook it for 2 mins.Now add tomato puree.Cook it till oil seprates.

4. Add Cooked vegetables.Mash it with cooked masala.Add lime juice and coriander.Add some water if required.Cook it for 10-15mins.

5.Garnish it with a cube of butter and coriander.

6.On nonstick tawa cook each side of pav with butter.

7.Serve it with chopped onions,a piece of lemon and Pav.

Sending it over Ashwini's spicy cuisine for FIC-Zodiac sign event

Sabudana Vada

250 gm Sago(sabudana){Soaked for 3-4 hrs}
1/2 cup peanuts roasted and crushed coarsely
4 boiled and mashed potatoes
1 tesp black pepper pd
salt to taste
2 chopped green chillies
2 tesp Lemon juice
Oil to fry
1.Mix all the ingredients .
2. Make small sized balls and flat them.
3.Deep fry all the flatten balls and serve with green chutney or sauce

My 2nd entry sending over ec for WYF Fried Snack event

Sending it over Ashwini's Spicy cusine for event FIC-Zodiac sign

Thursday, June 4, 2009

Rajma Chawal

2 cup soaked and boiled Rajma
1 chopped onion
2 green chillies
3/4 cup Tomato puree
2 tesp Chopped Coriander Leaves
Salt to taste
2 tesp Red chilli pd
1 tbsp Oil/Ghee
1. Heat oil. Add chopped onion and cook it till it get brown.
2. Add salt,red chilli pd,chopped green chillies and coriander leaves.
3. Add tomato puree and cook till oil seprates.
4. Add boiled Rajma with water.Cook it till it becomes soft and thick. Pour a spoon of ghee.
5. Serve it with boiled rice or jeera rice.
Sending it over JFI-Rajma event hosted by divya