Green tikki

Ingredients:
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
Method:
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

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
Method:
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
Method:
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

Bagara Baingan(Brinjal)

Ingridients:

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

Method:

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

Envelopes from old invitation cards

Ajwain puri

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