Corn- Spinach and Cheese Tikki

Preparation:20 mins
Cook: 25 mins
Total Time: 45 mins
Servings: Makes 12 to 15 tikkis

Ingredients

For Tikki
1 big bunch spinach (palak) , blanched and finely chopped
6 1/2 cups besan (bengal gram flour)
1/2 cup rice flour (chawal ka atta)
1 cup bread crumbs
1/2 tsp chaat masala
1 tsp sugar
a pinch turmeric powder (haldi)
1/2 tsp ginger-green chilli paste
salt to taste

For Filling
1/2 cup boiled and crushed sweet corn kernels
1/2 cup grated processed cheese
1/2 tsp freshly ground black pepper (kalimirch)
1 tbsp chopped coriander (dhania)
1/2 tsp lemon juice
1 tsp chopped mint leaves (phudina)
salt to taste

Other Ingredients
oil for shallow fry
1/2 cup semolina (rava)

Method

For the tikkis
For the tikkisCombine the besan, rice flour, bread crumbs, spinach, chat masala, turmeric powder, ginger-chilli paste, sugar and salt in a deep bowl and mix well to make a stiff dough for tikki.Divide the dough into 15 equal portions and keep aside.
For the filling
For the fillingCombine the corn, cheese, pepper, lemon juice, mint, coriander salt and mix well.Divide the filling into 15 equal portions and keep aside.

How to proceed

Grease your hands with little oil and place a portion of the dough and spread a little.Place a portion of the filling in between and seal the tikki by bringing the edges together at the centre.Repeat the procedure 1 and 2 to make 14 more tikkis.Roll the tikkis on the semolina and coat them evenly from all the sides.Heat the oil in deep pan and shallow fry the tikkis till they turn golden brown in colour from all the sides.Serve with sauce or chutney.

Carrot Kheer

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 3 to 4 servings

Ingredients

300 gms grated carrot
300 ml condensed milk
sugar to taste (optional)
4 to 5 cardamoms
1/4 tsp nutmeg (jaiphal) powder
few fried cashewnut (kaju)
few saffron (kesar) strands

Method

Peel carrots, wash and chop into chunks.Pressure cook in little water for 2 to 3 whistles.Cool and mash well.In a deep pan, add the condensed milk, dilute with little milk and add the carrots and cook on a slow flame for 20-30 minutes.Add the grounded cardamom powder, saffron, fried cashews, nutmeg and mix well.Serve hot or chilled.

Tava Idli Chaat

Preparation:8 mins
Cook: 5 mins
Total Time: 13 mins
Servings: Makes 4 to 5 servings

Ingredients

2 tsp oil
1 tsp urad dal (split black lentils)
2 tsp chopped green chillies
few curry leaves (kadi patta)
15 to 20 mini coin sized idli
3 tsp boiled sweet corn kernels (makai ke dane)
1 tsp masala chana dal (split bengal gram)
2 tsp pomogranate seeds (anardana)
2 tbsp chopped coriander (dhania) leaves
1/4 cup chopped tomatoes
2 tsp chilli sauce
4 tsp tomato sauce
1/4 cup chopped capsicum , optional
3 tsp salted peanuts
salt to taste
1 small onion , chopped
1 tsp ginger (adrak) cut into strips

For Garnishing
masala chana dal (split bengal gram)
1/2 cup plain and teekha sev
pomogranate
chopped coriander (dhania) leaves

Method

Heat the oil in non stick pan, add the urad dal and green chillies and saute till the urad dal becomes light pink in colour.Add the curry leaves, onions and salt, mix well and saute till the onions becomes transparentAdd the capsicum and sauté for 1 minute.Add the salted peanuts, ginger, mix well and saute for a minute.Remove from the flame, add the idlis, tomato, sweet corn kernels, a pinch of salt, and mix well.Keep on a medium flame, add the chili sauce, tomato sauce, and mix well and saute for a minute, till the idlis are properly coated from all the sides.Remove from the flame and transfer to bowl and keep aside to cool.Add the pomogranate seeds, masala chana dal, coriander leaves and mix well.Transfer to serving bowl.Garnish with sev, masala chana dal, pomegranate seeds and coriander leavesServe immediately.
Handy tip:
Handy tip:If you have left over idlis and don’t have mini coin size idlis, then cut idlis in four pieces and use the same for chat.

Khajur Amli Ni Chutney

Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 6 servings

Ingredients

200 gms seedless dates (khajur)
of tamarind (imli)
1/4 tsp coriander-cumin seeds (dhania-jeera) powder
a pinch of asafoetida (hing)
1/4 tsp chilli powder
salt to taste

Method

Soak the dates and tamarind in a bowl in sufficient water for at least 4 hours.Combine the khajur and imli and blend in a mixer to a smooth puree.Transfer the mixture in a bowl.Add the red chilli powder, coriander-cumin seeds powder, asafetida and salt and mix well.Store in an air-tight container and keep refrigerated.Use as required.

Seekh-kabab

Preparation:null
Cook: null
Total Time: 0 mins
Servings:

Ingredients

MUTTON MINCE-ONE K.G
GARLIC PASTE OF ONE FLOWER.
GINGER PASTE OF TWO INCH.
GREEN CHILLIES -3NOS
1 bunch of coriander (dhania) leaves
2 tsp garam masala powder
BLACK PEPPER-3TSP
RED CHILLI FLAKES-3TSP
salt to taste
1 tsp cumin seeds (jeera) powder
oil for deep frying

Method

Wash mutton mince,drain it well.now mix all left ingredients to the mutton mince.make shapes according to your choice or in length .ready to fry on medium flame.serve with ring onions,mint chutteny.

Parantha Hara Bara

Preparation:20 mins
Cook: 25 mins
Total Time: 45 mins
Servings: Makes 8 parathas

Ingredients

For The Dough
2 cups whole wheat flour (gehun ka atta)
1/2 cup boiled and crushed green peas
salt to taste
1/2 tsp oil

For The Stuffing
4 boiled and mashed potatoes
1 tbsp chopped coriander (dhania)
1/4 cup chopped onions
1/4 cup grated paneer (cottage cheese)
chilli powder to taste
1 tsp crushed green chillies

Other Ingredients
2 tbsp ghee
whole wheat flour (gehun ka atta) for rolling

For Serving
3 tbsp butter

Method

For the dough
For the doughCombine all the ingredients in a bowl and using warm water knead a soft dough.Divide the dough into 8 equal potions and keep aside.
For the stuffing
For the stuffingCombine all the ingredients in a bowl, mix well.Divide into 8 equal portions. Keep aside.
How to proceed
How to proceedRoll out one portion of a dough, add one portion of the stuffing.Joint the edges and roll out the dough into a round little thick paratha using little flour for rolling.Heat the tava and cook the parathas using little ghee till the golden brow spots appears on both the sides.Repeat the same above procedure with the remaining ingredients to make 7 more parathas.Serve hot and spread little butter on top.

Poha Aur Makai ka Upma

Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 2 to 3 servings

Ingredients

1 cup beaten rice (poha)
2 tbsp chopped cashewnuts (kaju)
1 chopped onions
1 cup crushed sweet corn kernels (makai ke dane)
1/2 tbsp ginger-green chilli paste
1/4 cup dessicated coconut
1/2 tbsp sugar
1 tsp lemon juice
1 cup buttermilk
2 tbsp ghee
2 tsp urad dal (split black lentils)
2 tsp mustard seeds ( rai / sarson)
5-6 curry leaves (kadi patta)
pinch asafoetida (hing)
salt to taste
chopped coriander (dhania) for garnishing

Method

Roast poha in a pan and keep it aside.Heat ghee in a pan and add urad dal and saute for 2-3 seconds.Add the mustard seeds and when the seeds crackles, add asafoetida curry leaves and onions and saute for some time till onion gets transparent.Add the cashewnuts and sweetcorn and saute for 7-8 minutes.Add the butter milk and 1 to 2 cup of water and stir continuously.When it starts boiling add roasted poha, ginger-green chilli paste, coconut, sugar and mix well.Add lemon juice and mix well.Garnish with sev and coriander and serve hot.

Andhra Style Okra Fry

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 2 to 3 servings

Ingredients

1 cup sliced ladies finger (bhindi)
1/2 cup besan (bengal gram flour)
1 tsp chilli powder
1/2 tsp cumin seeds (jeera)
salt to taste
oil to deep fry

Method

Mix the flour with spice powders and salt together.Heat oil in kadhai.Add sliced okra to the mix and deep fry immediately till golden brown.Serve hot along with sambhar rice,curd rice or any variety rice.

Pasha Nurukku

Preparation:10 mins
Cook: 30 mins
Total Time: 40 mins
Servings: Makes 4 servings

Ingredients

1 kg ripe yellow bananas
8 small sized cubes of jaggery (gur)
4 tbsp ghee

Method

Cut bananas into 1. 5\" pieces.Heat a kadhai, add the bananas and water, mix well adn cook for 10 minutes.Add the jaggery and half the ghee, mix well and cover and cook for about 15 mts.Open and cook till all the water has evaporated and the bananas have become a golden brown.Add the remaining ghee and serve hot.

Divine Mango

Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 4 to 6 servings

Ingredients

6 cups mango pulp
6 tsp milk masala powder
1/2 cup milk , optional

To Garnish
a few saffron (kesar) strands strands

Method

Combine the mango pulp and milk masala powder in a bowl, mix well and refrigerate till chilled.Serve chilled garnished with saffron strands.

Rehroo

Preparation:nil
Cook: 10 to 15 minutes
Total Time: 15 mins
Servings:

Ingredients

1 tbsp ghee
1 tsp coriander (dhania) seeds
3 to 4 red chillies
1 cup curds (dahi)
1/3 cup water
1 tsp besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste

Method

Mix water, besan,curd, salt and tumeric powder well.Boil this mixture to 2-3 boils. keep it aside.Heat ghee. add coriander seeds and chillies.Add it to the mixture nd immediately cover the mixutre.Rehroo is ready.Serve it hot.

Tomato Kadhi

Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 1 to 2 servings

Ingredients

2 tbsp butter
2 tsp dried fenugreek leaves (kasuri methi)
200 ml tomato puree
1 tsp chilli powder
salt to taste
2 tbsp roasted besan (bengal gram flour)

Method

Heat the butter in a pan add the dried fenugreek and saute for few seconds.Add the tomato puree, chilli powder and salt mix well and cook for 2 minutes on a medium flame.Whisk besan into 1 cup water, add to the tomato gravy and boil stirring continuously till thick.Serve hot.