Stuffed Spicy Okra (Bhindi)

How To Make Stuffed Spicy Okra (Bhindi)

Ingredients :

Fresh Green Okra - 250 gm (slit lengthwise)
Fresh Green Chilli - 2 nos. (slit lengthwise and cut in medium size)
Onion - 1 (medium size)
Salt - as per taste
Coriander Powder - 2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Dried Mango Powder -  1/2 teaspoon
Turmeric Powder - 1/4 teaspoon
Cooking Oil - 2 table spoon

Method :

1) Mix all the dry spices in a bowl. This mixture will use to stuff Okra.

2) Stuff Okra with this dry spices mixture and keep aside.

3) Take 2 tablespoon oil in a cooking pan and heat it.

4) Add stuffed Okra to the hot cooking oil. Stir well so that Okra should not stick to the bottom of the cooking pan.

5)  After 2 minutes, add sliced Onion and Green Chilli in it and again stir well. Let it cook on medium flame for 5 minutes. Meanwhile stir it once or twice gently so that Okra and spices should not stick to the bottom of the cooking pan.

6) If Okra starts to cut easily by spoon or spatula, it means Okra is perfectly cooked. Otherwise leave it on medium flame for another 2 minutes.

7) Stuffed spicy Okra is ready. Serve to hot.


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Bhindi Masala

How To Make Bhindi Masala

Ingredients :

Okra (Leady Finger) - 250 grams (Washed And get dry completely)
Oil - 2-3 tbsp
Green Coriender - 2-3 tbsp (finely chopped)
Coriander powder - 1 tsp
Fennel powder - 1 tsp
Mango powder - 1/4 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/4 tsp
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Asafoetida - 1 pinch
Salt - 1/2 tsp or as per taste
 

Method :

1) For making sabzi, chop the okras first. Remove stalk for both ends. Cut into 1/2 inch round pieces or slit from center (Lengthwise).

2) Keep like this or cut the longer ones in two more small pieces. Today we will make bhindi like this.

3) Like wise cut all bhindis. Take a microwave safe bowl and add chopped akras into it. Also add coriender powder, Salt, asafoetida, cumin  powder, mango powder, turmeric powder, fennel powder, red chilly powder (increase the quantity if you like eating spicy) And garam masala.  

4) Now add 2 tbsp or 4 tsp oil as well. Mix all ingredients really well.

5) Cover the bowl and place it in microwave. Microwave for 3 minutes on highest temperature.

6) After 3 minutes take out the bowl. Stir the bhindi.

7) Now place back the bhindi (without covering) and microwave for 2 more mins.

8) After 2 minutes take out the bowl; bhindi is now ready.

9) Add green coriander and mix well.



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Stuffed Karela

How To Make Stuffed Karela 

Ingredients :

4-5 Medium bitter gourds (Karela)
Salt to taste
1 Teaspoon Oil + for deep frying
2 Medium Onions, finely chopped
1/4 Teaspoon Turmeric powder
1 Teaspoon Coriander powder
1 Teaspoon Cumin powder
1/2 Red chilli  powder
1/2 teaspoon Garam masala powder
1/2 Teaspoon dried Mango powder (Amchur)
2-3 Tablespoons Yougurt

Method :

1) Scrape the bitter gourds and reserve the scrapings in a bowl. Slit the bitter gourds without cutting through and deseed them.

2) Add salt to the bitter gourds and set aside for 1/2 hour.

3) Squeeze the bitter gourds. Heat sufficient oil in a kadai. Deep fry the bitter gourds till golden. Drain on absorbent paper.

4) Heat 1 teaspoon oil in a non stick pan. Add onion and saute till golden.

5) Add some of the bitter gourd scrapings and mix well. Cover and cook for 2 minutes.

6) Add salt, turmeric powder, coriander powder, cumin powder, red chilli powder, garam masala powder, dried mango powder and mix well. Add yogurt, mix well and cook till dry. Remove from heat and cool to room temperature. 

7) Stuff the bitter gourds with the cooked mixture and tie them with a thread so that the stuffing is secured inside the bitter gourds. Reserve some cooked mixture.

8) Heat the reserved mixture in a non stick pan and add the stuffed bitter gourds. Cover and cook on low heat for 2 minutes.

9) Serve hot and remove the thread when ready to eat.



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Indian Masala Omelette

How to make Indian Masala Omelette

Ingredients:

2-Eggs
1- Onion chopped
1-Chopped tomatoes
Green chillies chopped
Salt to rasre
1/2 tsp pepper
Curry leaves
Chopped ginger
20 ml oil
1/2 tsp red chilli powder
1/2 tsp tumeric powder
1/2 capscume1/4 cup of bell peppers
Coriandar
Take a bowl and add the 1/2 tsp tumeric powder
Add the 1/2 tsp red chilli powder
Pinch of salt and pepper
Whisk egg

Method :

1. Heat the pan and add the oil
2. Add chopped onion
3. Add chopped tomatoes
4. 1/2 tbsp chopped capsicum
5. 1 tbsp chopped bell peppers
6. Chopped ginger
7. Chopped green chillies
8. Curry leaves
9. Mix all the ingredients
10. Pour the eggs
11. Stir the mixture
12. Cook for about 3-4 min
13. Turn the omelette from one side to the center
14. Cook for 2-3 minutes
15. Gamish with coriandar
16. And omelette is ready serve it hot

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Traditional Pongal

How to make Traditional Pongal

Ingredients:

1 cup moong dal
2 tbsp coconut
1 tbsp ginger
1/4 tsp tumeric powder
Peppercorns
Salt to taste
2 tbsp ghee
1 tsp cumin seeds
half tsp musterd seeds
Hing  3-4 green chillies                                                                     
Cashewnuts
Curry leaves

Method :

1. Heat the cooker and add the water+rice+moong dal+Tumeric powder+Coconut=ginger+peppercorns
2. Close the lid till 1 whistle does off.
3. When is cooked then add the salt
4. Take them  out on a bowl

For frying :

1. Heat the pan and add the ghee in the pan
2. Add hing+mustard seeds+cumin seedsCashewnuts
3. Roast them untill they light golden brown
4. After that add the green chillies+curry leaves
5. And add the Traditional pongal
6. Traditional pangal is ready

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Matar ka Shorba

How To Make Matar ka Shorba

Ingredients :

4 Cups Fresh green Peas, shalled
5-6 Garlic cloves, finely chopped
1 Inch Ginger, finely chopped
2 Green Chillies, finely chopped
1 Tablespoon clarified butter (ghee)
1 Teaspoon Cumin seeds
2 Bay leaves
1 Medium Onion, finely chopped
3 Cups vegetable stock
Salt to taste
A few Mint sprigs for garnishing

Method :

1) Boil 5 cups water in a non stick pan. Add green peas and boil for 5-6 minutes or till peas are tender. 

2) In a grinder jar, combine garlic, ginger and green chillies. Grind into a smooth paste using little water. 

3) Heat ghee in a non stick pan. Add cumin seeds and when the seeds  crackle, add bay leaves and saute for a few seconds.

4) Add the ground paste and Onions. Mix and saute till Onions are golden brown.

5) Drain the peas through a strainer and set aside to cool. Puree peas till smooth using little stock, if required. 

6) Add the peas puree to the sauteed onions and mix well. Saute for 2-3 minutes.

7) Add vegetable stock and keep stirring. Add salt, mix well and bring it to a boil.

8) Discard the bay leaf, garnish with mint sprigs and serve piping hot.



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sweet pongal

How to make sweet pongal

Ingredients:

Rice 1 cup
Moong dal 1/2 cup
Sugar or jaggery 1/2 or 3/4 cup
Water 1-1/2 cups
Milk 2-1/2 cups
Elaichi 2

Method :

1. Take a large pan, wash  the rice, moong dal
2. Add the water cook them untill the rice is 3/4 cooked
   
3. Add milk cook for 3-4 minutes
4. Add jaggery or sugar, elaichi powder and cook for 1 mnts
5. Take a fry pan and heat it
6. Add 3-4 tsp of ghee fry cashew nuts
7. Add the fryed cashew nuts to the pongal
8. Pongal is ready to serve with maddupappu ghee

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Pani Puri with Pani

How To Make

Pani Puri with Pani

Ingredients :

For 5 People :

1/4 Cup All purpose Flour(Maida)
1 Cup Semolina (Suji)
Oil for frying
Water to make dough
2 Tsp oil for dough

For 4 cup tangy water :

2 tsp Mint(Pudina) Leaves
1 tsp Coriander leaves
1/4 tsp Salt
1/4 tsp black salt
4 Green Chilli
1.5 tsp Mango powder
2 Pinch Asafoetida (Hing)
4 Cup water

Method :

1) Take a big bowl, add suji, maida and oil. Mix well.

2) Now add water in small quantities gradually and make a dough.

3) Press the dough with hand for about 3 minutes, so that we'll get Crispy golgappe.

4) Make sure that your dough is not extreme tight or extreme soft. Cover the dough with a bowl and wait for 5 minutes.

5) After 5 minutes, we will take small balls of dough to roll the golgappe.

6) Roll the dough and press it a bit using your plam.

7) Using rolling pin to give the balls an ovel or round shape.  
   
8) You can make all the golgappas from the rest of the dough in the same way.

9) Heat oil in a pan. Pour golgappas in a hot oil and fry them on medium flame till become golden brown in color.

10) Now they Ready out the golgappas in a plate. Not all of them may fluff. the not so fluffy ones can be used as papri.  

11) Make a pani puri pani. Add mint, Coriander leaves, Green chilli, Mango powder, Salt, Black Salt and Asafoetida in a grinder.

12) Add 5 tsp water and grind it to a fine paste as shown.

13) Now add 4 cup water in the mint mixture and mix well.

14) Gol Gappe ka pani (Pani from pani puri) is ready to serve. We will now see how to eat gol gappas with this tangy water.

15) We need Gol Gappe ka Pani, Gol Gappe, Boiled Chick Peas (Chhole), Boiled and chopped Potatoes and Tamarind Sauce.

16) Pani Puri ready to eat & enjoy. 



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Vegetable Dum Biryani

How to make Vegetable Dum Biryani

Ingredients:

Basmati rice - 3/4 cup
Salt - 3/4 tsp
Lemon juice - 2 tsp
Paste- 2 tomatoes, 1 green chilly

1 inch ginger pieces
Fresh curd - 1/4 cup
Oil - 3-4 tbsp
Mint - 10-12 leaves
Desi ghee- 2 tbsp
Brown cardamom - 1
Cinnamon stick - 1/2 inch
Black pepper - 6 to 7
Cloves - 2
Green cardamom - 2
Nutmeg - 2-3 pinch
Saffron - 20 to 25 threads
Cashews - 2 tbsp
Raisins - 1 tbsp
Salt per taste
Coriander powder - 1/2 tsp
Red chilly powder -less then 1/4 tsp
Tumeric powder - less then 1/4 tsp
Cumin seeds - 1/4 tsp

Caulifower - 1/2 cup
Capscum- 1/4 cup
Carrot - 1/2 cup
French beans - 1/2 cup

Method :

1. For making veg biriyani we will boil rice first
2. For 3/4 cup rice add 3 cups of water
3. Add lemon juice, salt and 1 tsp ghee as well
4. Cover rice and cook just 80 %
5. Menwhile coarsely grind the spices
6. Soak saffron  1 tbsp milk
7. Cut cashew into two pieces

Prepare sabji for biriyani :

1. Heat the pan And add oil in a pan
2. Add vegetables and fry untill they get crispy
3. Add beans and carrot
4. Add the cauliflower and capsicu,
5. Add cumin seeds and coarsely ground spices.
6. Add tomato, ginger and chilly paste
7. Add tumeric powder, red chilly and coriander powder
8. When masala is ready then add the curd into it
9. Add the vegetables into it
10. Sabji to be added in biriyani is ready
11. TAke the borosil glass handi
12. We will layer rice and sabji in it
13. Add 1 tsp ghee in handi and then add littile amount of sabji
14. Add the half the amount of rice.
15. Again layer sabji and then rice
16. Add saffron milk, mint leaves, cashew, raisin and some more ghee.
17. Dum biriyani is ready

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Baked Samosa

How To Make  Baked Samosa

Ingredients :

Maida - 1 Cup
Salt - 1/4 tsp (as per taste)
Suger - 1/2 tsp
Dry active Yeast - 1/2 tsp
Oil - 1 tbsp

For Stuffing :

Green Peas - 1/2 Cup (frozen)
Potatoes - 2 (boiled)
Oil - For frying Samosas
Red Chilly powder - less then 1/4 tsp
Salt - 1/4 tsp
Green chilly - 1 (finely chopped)
Geeen - 1 inch place (grated)
Green coriander leaves - 1 tbsp (finely chopped)
Mango powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala powder - less then 1/4 tsp

Method :

1) For making baked samosas firstly knead dough. Add salt, suger and dry active yeast in maida. There is no need to active yeast separately in water.

2) Also add oil into it and mix well. With help of warm water knead soft dough. Add little water at a time and knead dough. We have used 1/2 cup water for kneading this much quantity of water.

3) Keep kneading the dough for 4-5 minutes more like this. Dough is ready; Grease dough and bowl with some oil.

4) And keep it aside for 2 hours in a warm place for fermenting. Dough is ready; now we will make stuffing first for making samosas. Take some oil in a pan and place it on flame for heating.

5) When oil gets hot add green chilly, ginger, cumin powder, coriander powder and green peas. Saute for 2 minutes. Peel the potatoes.

6) Finely crush the potatoes and add into pan. Also add salt, red chilly powder, garam masala, mango powder and green coriander.

7) Mix all ingredients really well. Stuffing is ready take out in a bowl. Knead the dough nicely for one more time.  
   
8) Divide dough into four equal parts and give round shape like this. Take one ball and dust it with dry flour. Roll it thinly in ovel shape.

9) Roll like that or chapatti. Now divide it into two equal parts. Take one part in your hands like this, And grease it with some water on the inner edges. 

10) Stick the other side like this giving it a cone shape. Now fill it with the stuffing.

11) Add 2-3 tsp or as much possible leaving some space. Spread some water like this all around like this and give a fold at back side. Stick from top like this.

12) Samosa is ready. Place it on baking tray greased with some oil. Like wise make rest of the samosas.

13) Preheat oven at 180 degree centigrade. Set oven at 180 degree centigrade for 10 minutes and place it in oven.

14) Samosas have become nice brown in color. Samosas are now baked and it look 15 minutes for baking samosas. Check after 10 minutes and if samosas are light brown in color.

15) Set the oven for 5 minutes more. Awesome and delicious baked samosas are ready. 



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Thayir sadam

How to make Thayir sadam

Ingredients:

Rice 1 cup (Shoaked for 1 hour)
Fresh curd- 2 cup
Desi ghee - 1 tsp
Gren coriander - 2 to 3 tbsp
Asafoetida - 1 pinch
Cumin seeds - 1/2 tsp
Rei - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 10 - 12
Green chillies - 1 to (finely chopped)
Salt- 1.5 (as per taste)

Method :

1. Intially prepare rice for making curd rice
2. Place the rice in cooker as we require tender rice for making curd rice
3. Add 2.5 cup water as well
4. We usually use 2 cup water for making rice
5. Cook untill semmers (whistle) once
6. After it simmers, tuern off the gas
7. When rice is ready; take them out in bowl
8. Mix curd in the rice
9. Also add salt and green coriander as well
10. Now add tadka in the rice
11. Piping and hot Thayir sadam is ready

Prepare tadka for the rice :

1. Heat the pan and Add ghee in the pan
2. When ghee gets heated add rai, cumin seeds, urad dal and saute untill it turns littile brown
3. Also add curry leaves, green chilly and asafoetida
4. Tadka is ready now u can turn off the gas

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Sambhar

How to make Sambhar

Ingredients:

Arhar dal - 1/2 cup
Water 1/2 an hour before.
1 tomato
Ginger - 1" long piece
2 Green chillies
Bottle gourd - 1 cup (cut into medium
sized pieces)
Beans - 10 to 12 (cut into 1" long pieces
Vegetables can be added according to
your like
Green coriandre - 2 to 3 tsp (finely
chopped)
Curry leaves 15 to 20
Tamarind pulp - 2 tbsp
Mustards seeds - 1/2 tsp
Methi seeds - 1/4 tsp
Tumeric powder
Salt to taste
Oil - 3 to 4 tbsp

For Masala :

Chana dal - 1 tsp
Urad dal 1/2 tsp
Red chillies - 2
Coriandrer - 2 tsp
Jeera - 1/2 tsp
Methi seeds - 1/2 tsp
Mustard seeds -1/2 tsp
Elaichi -2
Black pepper - 8 to 10
Cloves - 2
Cinamon -1/2" long pieces
And grind it

Method :

1. First of all we will boil dal to make sambhar.
2. Put dal in a cooker, turn on the gas.
3. Add 1 cup water in the cooker followed by 1/2 tsp salt.
4. Close the lid till 1 whistle does off.
5. Cook for 4-5 minutes
6. Untill the whistle goes off let us roast the whole spices for sambhar masala.
7. Put the spices in a pan.
8. Spices have to be roasted on a law flame.
9. After the spices are roasted.
10. Take them  out on a plate.
11. We will flame let dal cook for 3-4 minutes.
12. After 3-4 minutes the dal is cooked.
13. After that boil the vegetables.
14. Put the vegetables ina p pan along with 
15. 1/2 cup water.
16. Cover the pan and cook the vegetables.
17. Put the roasted spices in the mixer.
18. That grind they well all together.
19. Cut tomatoes, ginger and green chillies into big pieces.
20. Grind all of them into  a fine paste.
21. A big utensil would be better as sambhar.
22. Pour the spoons oil after pan is heated.
23. Put mustard seeds, methi seeds and after that add curry leaves .
24. Now add turmeric powder add the grounded spices.
25. Vegetables add them to yhe spices.
26. Pour 2 cups wtaer in the utensil.
27. Wait for come to vegetables boil.
28. Properly mash dal in the cooker.
29. Put the mashed dal in the utensil.
30. Add tamarind pulp,salt and mix.
31. Boil the sambhar 3 to 4 minutes.
32. Littile bit of coriander in sambhar.
33. Your sambhar is ready.

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Poricha Kootu

How to make Poricha Kootu

Ingredients:

Moong dal - 1 cup
Chopped onion- 1
Chopped tomato - 1
Moong dal paste
Salt to per your taste
Water 2 glass
Curry leaves 5-6
Coriander leaves
Mustard seeds 1/2 tsp
Red chilli - 2
garlic asfoetida

Method :

1. Heat the pan and add the Moong dal in to the pan
2. Add the chopped onion tomato and carlic into the moong dal Paste
3. Grind coconut, jeera and green chillies to a smooth paste
4. While greeding add green chillies per your taste
5. After that add the onion & chopped tomatoes are cooked add the vegetables of your choice
6. Add salt per your taste
7. Add littile curry leaves
8. Add the grinded paste once the dal mixture start to boiling
9. Add littile coriander leaves
10. For seasoning, add mustard seeds garlic asfoetida red chillies and curry leaves to oil

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Bisi Bele

How to make bisi bele

Ingredients:

Rice - 400 grams
Yellow pigeon
Salt as per taste
2tsp of refined sunflower oil
Ghee as and when required
1 Brinjal (egg plant) well cut
Cut 1 red and green capsicum
2 potatoes well cut
10dg of beans and 100g of carrot
1 pinch of asafoetida and tsp of mustard seeds
2 onion cut into small pieces
Dry coconut, 4-5 tbsp of sambar powder and a one glass of water.
Soak 50 grms of tamarind in water
1 cup curry leaves

Method :

1. Heat the cooking pan a 1 mnt
2. Add 2-3 tsp of oil
3. Add the mustard seeds and asafoetida
4. When that start popping then Add the onion and mix well
5. Add the romatoes+capsicum+brinjal and green peas
6. Add the potatoes and after that add the beans and the carrot
7. Add 2-3 glasses of water
8. Let it boil for 15 mnts
9. Once the vegetables are cooked they will look like soft and then add the curry leaves
10. Add the sambar bath masala
11. Add 2 glass of water
12. pour the tamarind water into it
13. Add the salt per taste
14. Turn on the gas stove and boil for 10 - 15 minutes
15. After heating this mixture for 1-0 - 15 mnts put the cooked rice and mix well
16. Let it boil for 10 - 15 mnts
17. Add 2 tsp of ghee or as per taste
18. Serve hot

Meanwhile :

1. In a pressure cooker 2 glasses of water pour 5 glasses of water in to the container with the rice and pigeon peans.
   Place the container into the cooker and add 
2. 1 tsp of turmeric powder
3. Close the lid and wait untill 3 - 4 whistles

 

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Sambhar Masala

How to make Sambhar Masala

Ingredients:

75 gram sanbhar masala
10 gram chana dal
25 gram urad dal
25 gram dry red chillies
1 tsp cumin seeds
1 tsp fenugreek seeds
1tsp black pepper seeds

Method :

1. Take a pan and heat it.
2. Add the split bengal garam masala and urad dal.
3. Roast them untill they light golden brown on medium flames.
4. When its color is golden brown then take it out from the pan.
5. And then heat the pan and add black pepper,red chillies, fenugreek seeds, cumin seeds and coriander seeds in a pan.
   
6. Roast them on medium flame till they become light golden in color & crispy.
7. Keep them side to cool and then we will grind them.
8. Grind roasted lentill and spices into a fine powder.
9. Sieve the prepared sambhar masala to remove and kind of raw spice particles.
10. Sambhar nasala is ready.

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Aviyal

How to make Aviyal

Ingredients:

3cups- mixed vegetables thinly sliced

Salt to taste

3/4 tsp-turmeric powder

1 cup-fresh coconut
4 pearls onions or a few pieces of red onion
3/4 tsp-cumin
3-4 green chillies
aprox 1 cup-yogurt
1tbsp-coconut oil
few curry leaves

Method :

1. Cook the vegetables with the salt, turmuric, green chilli, curry leaves and oil
2. Grind the coconut with cumin onion, yogurt and green chillies
3. Add the coconut mixture into the vegetables.
   
4. Add the yogurt and mix well.
5. Season with coconut oil and curry leaves.
6. After that serve hot

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Pizza Paratha

How to make Pizza Paratha

Ingredients:

Maida 2 cup
Salt - 1/2 tsp
Sugar - 1 tsp
Dry active yeast - 1 tsp
Oil - 4 tbsp

For stuffing:

1. Mozzarella cheese - 50 grams
2. Green coriander - 2 tbsp (Finely chopped)
3. Chopped Cabbage - 100 grams
4. Babycorn - 2-3
5. Capsicum -1
6. Black pepper - less than 1/4 tsp
   
7. Salt to taste
8. Grated and paste ginger - 1/2 inch
9. Chopped green chilly -1

Method :

1. Maida Add yeast , salt, sugar and 2 tbsp oil.
2. Mix all ingredients.
3. Knead flour with help of lukewarm water to make soft dough.
4. Keep kneading like for 5-6 mints.
5. Spread some oil on top of dough.
6. Cover it and keep it aside for 2 hrs.
7. Slice all vegetable.
8. Grate the cheese and mix in vegetable.
9. Add green coriander + black pepper +green chilly + ginger + salt in vegetable.
10. Mix all ingredients.
11. Again knead the dough.
12. Divide the dough into 2 parts.
13. Roll 1 dough into circle with 5-6 inch diameter.
14. Now palce half amount of vegetable on it.
15. Seal from all sides .
16. Flatten the stuffed ball.
17. Keep it 1/2 cm thick.
18. Preheat a tawa and spread some oil.
19. Cook on low flame for 30 mnts then turn.
20. Cook untill brown .
21. Serve hot.

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Potli Samosa

How To Make Potli Samosa

Ingredients :

For two people :

3/4 Cup Flour (Maida)
1/4 tsp Salt
1 tbsp Oil
Some water     
2 Boiled Potatoes
2 tsp Pea
1 green chili
1/4 Tsp Amchoor
1/4 Tsp Garam masala
1/4 Tsp Red Chili Powder
1/4 Tsp Salt

Method :

1) To make potli of samosa, we need 3/4 cup of Madia (All Purpose Flour). 1/4 tsp salt, 1 tbsp oil and water to make dough.   

2) 3/4 cup maida, 1/4 Tsp salt and refined oil. Mix well, add water little by little to make dough.   

3) Dough should be bit tight to make them crispy. Prepare with little water. For filling: Grate boiled potatoes in a bowl.

4) Add finely chopped green chilies. Add boiled Pea, Salt, Red chili powder, Garam masala and amchoor (Mango Powder). Mix well.

5) Heat oil in a work. Take small amount of dough and roll it with the help of rolling pin.

6) Bring your fingers together like this and place prepared small chapati of dough over it. 

7) Now fill 1/2 tsp of potato mixture in middle of it. Now with the help of your fingers make potli. 
   
8) Join all the corners and make potli.

9) Press the neck of the potli so that Potatoes will not come out while frying.

10) Repeat the same to make mare potli's from the rest of the dough. Put all the potli's in hot oil.

11) Fry only on low flame and sprinkle hot oil on top of them, so that they can attain same color from all the sides.

12) Take them out when they achieve golden color.

13) Your potli samosa is ready to serve with Sauce and Tea. 


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Aloo Samosa

How To Make Aloo Samosa

Ingredients :

1.5 Cup All-Purpose-Flour (Maida)
2 Small Boiled potato
2 Tbsp Green Coriander (Finely Chopped)
1/2 Tsp Carom Seeds (Ajwain)
2 pinch Asafoetida (Heeng)
1/4 Tsp Mango powder
1/2 Tsp Red Chilli powder
1/2 Tsp Garam Masala
1/2 Tsp Coriander powder
1/2 Tsp Cumin seeds (jeera)
1 Tbsp Green Chilli (chopped)
Salt - To taste (Will be used in making dough as well as potato filling)
1/4 Cup peas
Suffcient water

Method :

1)Suffcient water for making Dough and oil for making Dough and frying Samosas. We need warm water for making Dough. This will help in making crispy and good Samosa. 

2) Take a bowl and add All-Purpose-flour. Add Carom seeds, Salt (1/2 Tsp) and 3 tbsp Oil. Mix it well. Do not add water now. We will add it later.

3) Mix Oil with flour in a good manner. Once Oil and flour gel with each other, add small amount of water gradully and knead to make a dough. 

4) We have used approximately 1/4 cup of water in kneading this dough. keep kneading the dough. No need to add more water. Just wet your palm with water if you feel that dough is not sticking.   

5) Ihave spent approximately 5 minutes in kneading this dough and it is ready now.

6) The dough is quite smooth and we cannot see any visible breaks in its consistency. This is the indication of its readiness.

7) The Aloo chat is now ready. Prepare Aloo chat and share your experiences with us. 
 
8) Keep it aside and cover it with a cloth. we will make the potato filling for Samosa now. For potato mixture, we will not use knife to dice them. Instead, we will use our hand to mash it.

9) Peel Potato skin and mash them with your hand. Do not mash too much or too less. some potato pieces would taste good in samosa.

10) Now, take a pan and add 1/2 Tbsp of Oil. Heat it on high flame. Once hot, add Cumin seeds and wait till they get golden brown in color.

11) Once done, Add Mango powder, Red Chilli powder, Garam Masala, Coriander powder and Asafoetida. Stir spices and add peas immediately. turn Stove on low flame. Add Coriander leaves and green Chilli. Mix well.

12) Add Potatoes and Salt (1/2 tsp). Switch off the stove. Mix it well. Spicy Potato mixture is now ready. Keep it aside to cool down to room temperature (about 5 minutes).

13) In the meen time, the Samosa dough has already spent 15 minutes on shelf. it also needs about 25 minutes of sitting time. Lets start making the Samosa with Potato mixture and dough.

14) Take a small portion of dough and make a round flatbread by rolling it wiith rolling pin. We can make 2 Samoses with 1 Chapati. Divide it into two prtions with a knife. 

15) Now, keep the round portion on your side. fold it to make a cone as shown.

16) Apply small amount of water with your fingertip on one end. Place the other end on top of this to make two ends sticks to each other.

17) Press it lightly so make them stick together. Now, hold the cone in your palm with thumb and index finger. Fill the Potato mixture (about 1.5 tsp) in this cone.

18) Do not add too much potato mixture as it might break the Samosa skin while frying.

19) Apply small amount of water with your fingertip on cone's edge. Close the cone and press it with your fingers to lock the mixture inside.

20) Make sure that there is no opening in the cone's edge else the Potato might come out while frying. We have got all our Samosa tied up in the same manner.

21) Make sure that there is no opening in the Cone's edge else the Potato might come out while frying. We have got all our Samosa tied up in the same manner.  

22) Lets start frying the Samosas now. Take a frying pan and fill it 75% with oil. This much oil is required to avoid the red/brown patches on the Samosa skin.

23) The red/brown patch comes up if the samosa touches the base of frying pan while frying. So, extra oil makes sure that Samosa floats on its surface and does not touch the base.

24) Another point to keep in mind is that we have to heat the oil on high flame first. Once hot, turn the stove on medium.

25) Samosa needs to be fried on medium flame only. if you fry it on high flame, they might get pimples on their skin. Add Samosas in the hot oil on medium flame. 

26) Let them fry on medium flame until they turn light golden brown in color. Keep turning them upside down frequently. Also, once they are a bit cooked from one side, they will start floating in the oil. Make sure that they don't touch the frying pan base.

27) After 15 minutes of frying, the samasas have turned light golden brown. Take them out of frying pan.

28) Samosas are perfectly ready to serve hot!



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Aloo Chat

How To Make Aloo Chat

Ingredients :

Boiled Potato - 2
Oil - 2 to 3 tbsp
Sweet Chutney
Coriander Chutney
Sev
Curd
Coriander
Zeera powder
Salt
Black Salt  Chat masala

Method :

 1) To prepare aloo chat, We can shallow fry or deep fry the potatoes. Here, We have shallow fried the potato. We need all this for serve with chat. 

2) Peel the potatoes first and heat the pan. Cut the pieces of potato.

3) Spread some oil on the pan. Place pieces of potato on the pan to roast.

4) Turn the sides of potato when the lower side turns brown. Potatoes have now turned brown and we will take them out now. 

5) Now, wewill prepare the chat with these pieces of potatoes. Put these pieces in a bowl and add some salt to it.

6) Now, add black salt in it and mix it. Also add sweet chutney, green chutney, 2 to 3 tbsp curd, zeera, chat masala, coriander and sev in it.

7) The Aloo chat is now ready. Prepare Aloo chat and share your experiences with us. 
 


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Nacho Corn Chaat

How To Make Nacho Corn Chaat

Ingredients :

1 cup Boiled Sweet Corns
2 Tsp Tomato Salsa
2 Tsp plain Mayonnaise
2Tsp Tomato flavored Mayonnaise
1/2 Tbsp Chopped Onion
3/4 Cup Chopped Tomatoes
1 Cup Nacho Chips or Multigrain chips
4 Tsp Lemon juice
1/2 Tsp Oregano season ing
1/2 Tsp Red chilli flakes
1/2 Tsp Chaat masala
1/4 Tsp Salt or to taste

Method :

1) To Boil Corns. Add corns into the pressure cooker. Also add 1- 1/2 Cup of water. Close the lid of the cooker and bring to boil on high flame. Wait for 1 whistle to come.

2) After 1 whistle, boiling is done. You can take them out from the cooker.

3) Take a bowl, add boiled corns, Onion, tomato and tomato salsa.

4) Add Mayonnaise. if you want, you can either use any one flavor or mare then 2 flavor too as per you taste.

5) Crush 1/2 cup of nacho chips and add to corns mixture. Add all spices. Mix well. 

6) Add lemon juice and mix well again. Nacho Corn Chaat is ready to serve. Add it to a serving bowl.

7) Garnish chaat with the remaining 1/2 cup of Nacho chips.

 

All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.

Dahi Papdi Chaat

How To Make Dahi Papdi Chaat

Ingredients :

For Papdi we have taken :

Plain flour - 1 cup
Oil - 3 tbsp
Cumin seeds - 1/4 tsp
Salt - 1/4 tsp
1/2 Moong dal (Green grams)
1/4 tsp black salt
1 tsp sugar 
Sweet chutney
Green chutney
Pomegranate seeds. Salt
Roasted cumin seeds
Chaat masala
Red chilly powder

Method :

1) Chat papdi is very tasty and everyone loves to eat it. Chat papdi is a very famous street food. Let's start making chaat papdi.

2) Soaked in water for 2 hours and then grinded finely. We will make pakoda;s out of this. Oil to fry.

3) Firstly we will make the dough for the papdi. Put flour in a big bowl. Add salt, cumin seeds, then add oil and mix it well. Add water from time to time and make the dough.

4) The dough is ready, the soft dough is prepared. For this much dough it took less then 1/4 cup of water. Cover the dough for 15-20 minutes and then make the papdi. 

5) Till the dough sets we will make the pakoda's. For that the grinded grams and stir it for 3-4 minutes proprely. Only then we will have a nice and fluffy pakoda ready. 

6) We have stirred it, the grams are fluffy now make pakoda's. In hot oil take some in grams your hands and make pakoda's. The pakoda's are golden brown now take it out. Don't make them too dark.

7) Take 3 cup of water and 1 tsp salt, mix them and soak pakoda's in it. Do the some with the rest. Its golden brown take them out too. You can mix black and green grams both and make the pakoda's.

8) We will soak them in water and after 15-20 minutes it will be ready. The pakoda's are done now the dough is also set. Now make the papdi. Press the dough with both hands and make it smooth.

9) Break pieces of the dough, roll it and cut out the papdi's. We are cutting it with a lid. Make the dough's pieces round. Roll it thicker then a parantha.

10) We have rolled it and taken a lid of a bottle. Now cut out the papdi's. Remove the extra dough. Roll it individually and make it thin. Take a fork and mark it 2-3 times with the fork.

11) Make it thin and put the mark. The papdi's are ready. With the leftover dough break it into pieces and roll it and make the papdi's. Make it round and roll it. Mark it with the fork.

12) The oil has heated now fry the papdi's. We dont's need much hot oil to fry, we can have medium hot oil. Put the papdi's in it. Papdi's have  turned brown now flip it. 

13) They're golden brown, now take them out. For the chaat papdi. We have soaked the moong dal pakoda's and the prepared the papdi's. After this, we need a lot of other things, which we have taken already.

14) Fresh curd - 1 cup. Add 1/4 tsp black salt and 1 tsp sugar and mix it, The curd is ready. Sweet chutney. Green chutney. Pomegranate seeds. Salt, Roasted cumin seeds. Chaat masala. Red chilly powder.

15) So, we have taken all this to prepare the chaat papdi. Now, let,s serve it. Firstly, add moong dal pakoda's in a bowl. Squeeze out the extra water from it.

16) Now, add 3-4 pakoda's in the bowl. After this, add 2 papdi. Crush it a little. Now, Add 5-6 spoon curd. 1 teaspoon sweet chutney. 1 or 1/2 teaspoon green chutney.

17) Now, add the masalas. A little bit of red chilly, chaat masala, cumin powder, salt and pomegranate seeds. Pomegranate seeds tastes very good, and look good too.

18) Now, add some more curd. Then cumin seeds, 2-3 pomegranate seeds, salt and sweet chutney.

19) The chaat papdi is ready. Avery nice chaat is ready.     



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Rajasthani Panchmel Dal

Ingredients:-

 1.Split bengal gram(chana dal)        1/4 cup

 2.Green gram (sabut moong)        1/4 cup

 3.Split black gram skinless(dhuli urad dal) 1/4 cup

 4.Split pegion pea ( toor dal/ arhar dal) 1/4 cup

 5. whole red lentils( sabut masoor) 1/4 cup

 6.Salt  (to taste)

 7.Turmeric Powder              1/2 tsp

 8.Oil                    3tsp

 9.Asafoetida                1 pinch

 10.Cumin seeds                1/2tsp

 11.Cloves                4-5

 12.Dried red chillies, broken        2

 13.Ginger- green chilli paste        1 tsp

 14.Cumin powder            1 tsp

 15.Coriander powder            1tsp

 16.Red chilli powder            1/2 tsp

 17. Tomatoes, chopped            2 medium

 18.Garam masala powder            1/2 tsp

 19.Fresh coriander leaves (chopped)    2 tsp

  Method:-

1.  Soak dal in three cups water for at least two hours. 
2. Then drain and boil them in 3 cups of water with salt and turmeric powder till done. 
3. Heat oil in a pan add asafoetida, cumin seeds, cloves, and dry red chillies. 
4. When cumin seeds start to change colour , add green chilli - ginger paste and saute for one minute.
5.  Add cumin powder ,coriander powder, and red chilli powder,tomatoes and cook till oil surface. 
6. Add cooked dals, salt and water if required. Cook for ten minutes stirring well. 
7. Add garam masala powder and serve hot garnished with coriander leaves.   

Kairi ki Daal

Ingredients:-

 1.Raw mango, cut into1\2 inch cubes  1 small

 2.Split pigeon pea (toor daal/ arhar daal), soaked

 3.Oil  3 tsp

 4. Sambhar onions  7-8

 5.Butter  2tsp

 6. Mustard  seeds  1/2 tsp

 7.Cumin seeds  1/2 tsp

 8.Garlic, sliced  5 cloves

 9.Dried red chillies, broken and seeded   4

 10.Onions, diced    2 medium

 11.Curry leaves  15

 12.Salt ( to taste)

 

  Method:-

1.  Boil the toover daal in three cups of water.
2.  Heat 2 tsp oil in a non stick pan, add sambhar onions and saute till golden. 
3. Add this to the boiling daal and continue to cook. Heat the remaining oil in another non- stick pan. 
4. Add  butter and when it melts add mustard seeds,cumin seeds and garlic and saute  again add red
   chillies  and onions and saute for a minute. 
5. Add curry leaves and saute till the onions are lightly browned then add the raw mangoes cube and
   continue to saute. 
6. Add a little salt and let the mango pieces soften. Add the dal and mix well. Adjust salt, cover and cook for about ten minuteson medium heat,and then serve hot the kairi daal.

Methi daal

Ingredients:-

 

  1.Methi, chopped 1/2 cup
 
  2.Split pigeon pea boiled  1 cup(toor dal/ arhar dal)

  3.Oil 2 tsp

 4.cumin seeds 1 tbps

 5.methi dana(fenugreek leaves) 1/4 tsp

 6.Clove 2

 7.Asafoetida  1 pinch

 8.Ginger (grated) 2 tsp

 9.Green chillis , crushed  2

 10. Turmeric powder 1/2 tsp

 11.lemon juice 1/2 tsp

 12.Salt  (to taste)

 Method:-

1.  Heat oil in a non stick pan, add cumin seeds, fenugreek seeds,cloves and asafoetida.
2.  Saute till brown. Add ginger and green chillies. 
3. Mix well then add the fenugreek leaves and saute for five minutes.Add little water and cover and cook for
   few minutes till soft. 
4. Add turmeric powder, lemon juice and salt mix well. then add the boiled daal and mix well again. Boil for three or four minutes and serve hot.