Tomato Tinglers

DRY MANCHURIAN GOBHI

INGREDIENTS
FOR BOILING:
4 cup water
½ tsp salt
20 florets gobi / cauliflower
1 cup cold water

FOR BATTER:
¾ cup maida / plain flour
¼ cup corn flour
½ tsp kashmiri red chilli powder
½ tsp ginger garlic paste
¼ tsp salt
½ cup water
oil for deep frying

FOR MANCHURIAN SAUCE:
4 tsp oil
2 clove garlic, finely chopped
1 inch ginger, finely chopped
1 green chilli, slit
¼ onion, finely chopped
¼ cup spring onion, chopped
½ capsicum, cube
2 tbsp tomato sauce(Optional)
1/2tsp Honey
1 tsp chilli sauce
2 tsp vinegar
2 tsp soy sauce
¼ tsp pepper, crushed
salt as per taste

FOR CORN FLOUR SLURRY:
1 tsp corn flour
¼ cup water

INSTRUCTIONS
firstly, in a large kadai heat 4 tsp oil and saute 2 clove garlic,1 inch ginger and 1 green chilli on high flame.
also, saute ¼ onion and 2 tbsp spring onion on high flame.
further add ½ capsicum and continue to saute till they slightly change colour.
additionally add 2 tbsp tomato sauce, 1 tsp chilli sauce, 2 tsp vinegar, 2 tsp soya sauce, ¼ tsp pepper and ¼ tsp salt.
mix well and saute for a minute.
add cornflour slurry.
give a good mix until the gravy slightly thickens and turns translucent.
additionally, add fried gobi.
mix gently making sure the sauce has coated well uniformly.
finally, transfer gobi manchurian to a serving bowl and garnish with chopped spring onions green. serve with fried rice.

SAMAK RICE MEDU VADA(Fast food)

INGREDIENTS:
1/2 cup samak rice(blend it)

2 small boiled potatoes

1 green chilli

to taste Sendha namak

7-8 chopped curry leaves

leaves Chopped coriander

1/2 tsp cumin seeds/ Coriander Powder

1.25 cup water

1 tsp pure ghee

Refind oil for frying

METHOD:
Firstly, take a pan add Water, salt, curry leaves and green chilli, Boiled them. Add samak rice flour.mix it well slowly in low flame.

Now, Let it cool down completely and then mash it well with a laddle or rub with your palm to make it into a soft and smooth dough.

Add mashed potato, chopped green coarinder leaves, mix it well. Now take each ball,flatten it between your palms and then make a hole in the center. Make all the Medu vadas and keep aside.

Heat enough oil in a deep wide pan.Now gently slide few madu vadas in the hot oil, don't crowd the pan else they make not get cooked properly.

After few minutes turn the side of the medu vada and cook from other side till It become golden and crisp. don't turn it more then 2-3 times else they may break.When they become golden from both the sides, drain on a paper napkin to absorb the excess oil.

Serve hot medu vada with jhol aloo/ chutney.

ALOO TIKKI NAAN

INGREDIENTS:

Naan dough:
1 cup maida
1 tsp salt
1 tsp sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup curd
1 tsp oil

For tikki:
2 tsp Oil
1 tsp Jeera
1/4th cup Peas
1/4th cup carrot
1 tsp Ginger garlic paste
1/4 cup Rice flour
3 tsp Green chutny
to taste Salt
1 tsp Amchoor
1/2 tsp Garam masala
1 tsp Red chili powder
1/2 tsp Cumin powder
Potato (boiled and mashed)

For batter
6 tsp Maida
6 tsp Corn starch
1/2 tsp Salt
Water to make batter

1 cup Bread crumbs
Oil for frying tikki

For the sauce
1/2 cup mayonnaise
2 tsp red chilli sauce
1 tsp red sauce
Oregano,chilli flakes

For serving
Onion chooped
Butter for grilling

STEPS:
Take bowl,add 1 cup of maida,little bit of salt,sugar nd curd,baking powder,baking soda,mix all together making a smooth dough nd cover it with 30min.
In a kadhai,heated in high flame,add oil,once oil hot then add cumin and peas,carrot,ginger garlic paste.Cook about 1 min.
add rice flour and continuously stir for 2 min.
Then add masala,salt, amchur,garam masala,red chilli powder,turmeric,now cook this 2 to 3 mins.Next add boiled potato and mix well.
Dust some flour,and roll them like a naan.Now hot the tawa and cooked it 30 sec,after 30 sec then flip it.
Divide into aloo tikki small size portion.
Take a mixing bowl,same quantity of maida and cornstarch.little bit of salt.mixing very well add some water to make a thicken batter.
Take a large bowl for bread crumbs.aloo tikki dip into batter then coated in bread crumbs,and fry it till golden browns.
In a mixing bowl,add mayonaise and add red chilli sauce,tomato ketchup, oregano, chilli flakes it very well.sauce is ready.
Take naans,top the sauce then put sliced onions and then place the tikki then fold the naans.
Take a grill toaster add butter,and press the aloo naan and grill it.serve hot..

DHANIYA PANJIRI

INGREDIENTS:
1/4 cup Ghee (plus 1 tbsp)
2 cups Dhaniya powder
1/2 cup Makhane
10-12 Cashew nuts (crushed)
10-12 Almonds (Crushed)
1/2 cup Dry coconut (Grated)
1/2 cup Powdered sugar

INSTRUCTIONS:
Heat 1 tbsp ghee in a pan.
Fry the cashew nuts and almonds till slightly browned.
Remove from ghee and keep aside.
In the same ghee, roast the makhane till crisp.
Remove from the pan and grind coarsely.
Heat 1/4 cup ghee in a pan.
Add coriander powder and roast on low heat till fragrant and browned. ( Approximately 8-10 minutes )
Keep stirring constantly.
Add the roasted cashew nuts, almonds and makhane.
Remove from heat and let cool.
Once the mixture is cooled completely, add the powdered sugar and grated coconut and mix well.
Store the panjiri in an air tight container for up to a week.

NARIYAL MEWA PAAK

INGREDIENTS:

1 cup grated coconut
¼ cup Tal Makhane
1/3 cup Almonds
1/3 cup Cashews
1/3 cup Raisins
1/3 cup Pistachios
2 tbsp Melon seeds
1 tbsp ghee

For Sugar syrup:
1 ½ cup Sugar
½ Water
1/2 tsp Cardamom powder

METHOD:
Grease a baking sheet/thali/tray with ghee and keep it aside.
Take a heavy bottom pan and dry roast all dry fruits separately, as each nut have different roasting time.
Dry roast tal Makhane for around 2-3 minutes on low flame.
Dry roast cashews and almonds together for around 3-4 minutes on medium flame.
Dry roast pistachios, raisins together for 2-3 minutes on medium flame.
Roast coconut with 1 tbsp of ghee on medium flame for around 2-3 minutes or until you get a roasted coconut aroma.
Coarsely chop all nuts either in food processor or on chopping board.
Mix all roasted nuts and coconut together, and keep them aside.
In a large pan or kadhai, mix sugar and water and cook it for 5-6 minutes on medium flame so that single thread consistency of sugar syrup is reached. Keep stirring the mixture in between. (Place 1-2 drops of syrup between your thumb and index finger, rub it slightly and try to stretch between thumb and finger, if a single thread is seen in between, then syrup is ready. Otherwise cook the syrup a little more)
Add cardamom powder in the syrup and mix well.
Add all the mixed nuts and coconut, and mix well quickly. Switch off the flame at this point.
Quickly spread the mixture on greased sheet as evenly as possible and let it set for 1 hour.
Once the mixture is set, cut into desired shapes either square or diamond

LEFTOVER CHAPATI PIZZA

INGREDIENTS:
2 roti / chapati
Homemade pizza sauce as required
Few capsicum sliced
Few onion sliced
1 tbsp boiled sweet corn
Cheese spread as required
¼ tsp oregano
¼ tsp chilli flakes
½ cup mozzarella cheese grated
Butter as required

INSTRUCTIONS :
Heat tawa and spread some butter on it.
Place the roti and roll it on the butter.
Keep the flame to its lowest or else the roti can get too much browned or burnt from the bottom.
Once the roti is lightly toasted, smear some butter on top side.
Then flip it and switch off the flame.
Now take some cheese spread/grated cheese and spread all over the roti.put another chapati top on it.
Then spread the homemade pizza sauce/ spread over it in a very thin layer.
Spread some grated mozzarella cheese.
Top with some chopped capsicum, onion, and boiled sweet corn.
Spread the veggies, such that it covers the whole chapathi.
Again spread a layer of grated cheese over it. The quantity of cheese can be increased or decreased according to your taste.
Turn on the flame and cover it with a lid.
Cook it on low flame till cheese melts completely and roti become slightly crisp.
Once the cheese melts, switch off the flame and take off the lid.
Then sprinkle some oregano and chilli flakes.
Transfer to serving plate and use pizza cutter to cut into wedges.
Serve it immediately hot

SPONGE RASGULLA

INGREDIENTS:
1 litre milk, full cream
2 tbsp lemon juice
1 cup sugar
5 cup water
3 pod cardamom

INSTRUCTIONS
firstly, in a large vessel get 1 litre milk of milk to a boil stirring occasionally.
once the milk comes to a boil, pour 2 tbsp lemon juice and stir well.
stir until the milk curdles keeping the flame on low to medium.
do not boil further once water separates completely.
drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
squeeze off the water completely. be careful as the curdled milk will be very hot.
rinse off the curdled milk with fresh water to remove sourness from lemon juice.
squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
hang for half hour making sure the water is drained completely, yet remain the moisture.
after half hour, start to mash the paneer for 5 minutes.
mash the paneer till it turns out smooth texture without any grains of paneer.
now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.
in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.
stir and dissolve the sugar completely.
now boil the water for 5 minutes.
drop in rolled paneer balls one by one into boiling sugar water.
cover and boil for 10 minutes in medium flame or until rasgulla doubles in size.
once cooled completely, take into a serving bowl and pour in leftover sugar water.
finally, enjoy rasgulla chilled or as it is.

STUFF BESANI HARI MIRCH

OUR SPECIAL BESANI HARIMIRCH....!!!

INGREDIENTS:
8-10 Green chillies
1-2 Tbsp Besan (Roasted)
1 Tbsp Dhaniya powder
1/2 tsp Amchur
1/4 tsp Haldi
1 tsp Aam ke achaar masala
1/2 tsp saunf
2 tbsp Mustard oil
Salt to taste

METHOD:
Mix all the above ingreidents,nd stuff all mirchis with this mixtures and stir fry this chillies in a non stick pan and stir till it cook completly...

JEERA ALOO(SUKHI SABJI)

INGREDIENTS:
4 medium Potatoes, boiled, peeled and chopped into cubes
1 teaspoon Cumin Seeds (jeera)
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Coriander Powder
1 Green Chilli, finely chopped
1/2 teaspoon Dry Mango Powder
1/4 tsp Garam masala
Pinch of hing
1 tsp Kesuri methi
2 tablespoon oil
2 tablespoons finely chopped Coriander Leaves
Salt to taste

METHOD:
firstly, heat 2 tsp oil and saute 1 tbsp cumin seeds till it turns aromatic.

add 2 green chilli. saute for a minute.

further keeping the flame low, nd add all spices and salt to taste.

saute on low flame without burning the spices.

additionally add boiled and cubed potatoes

mix gently without breaking potatoes. cover and simmer for 5 -10 minutes.

after 5 minutes, potatoes have absorbed all spices.then add kesuri methi saute for a min.

finally, add coriander leaves and serve jeera aloo with rice or chapati.

STUFFED ONION KARELA

INGREDIENTS
FOR MARINATION:
8- 10 small karela / bitter gourd
1 tbsp salt
2 cup water

FOR MASALA:
2 tbsp coriander seeds
1 tsp cumin / jeera
1 tsp fennel / saunf
¼ tsp fenugreek / methi
¼ tsp turmeric
2 tbsp aamchur / dry mango powder
1 tsp kashmiri red chilli powder
3 tsp oil
pinch hing
1 onion, finely chopped
1 tsp ginger garlic paste
1 tsp salt

OTHER INGREDIENTS:
2 tbsp oil
pinch hing

INSTRUCTIONS
firstly, heat oil and saute 1 onion and saute well.
also, add 1 tsp ginger garlic paste and saute well.
add in scraped skin and seeds and saute well until it is cooked completely.
now add prepared masala powder and 1 tsp salt.
saute until the spices turn aromatic.
clean off the karela completely, and stuff the prepared stuffing into it.
tie the karela with a piece of thread
heat 2 tbsp oil
add in stuffed karela and roast for 5 minutes.
cover and simmer for 20 minutes stirring occasionally.
cook until the karela is cooked completely without burning.
finally, enjoy bharwa karela with chapati.

SUJI MALAI(Cream) TOAST

INGREDIENTS:
6 bread slices
½ cup onion finely chopped
½ cup cucumber grated(Optional)
½ cup carrot grated
1 Capsicum chopped
3 green chilli finely chopped
4 tbsp coriander leaves finely chopped
1/4 tsp Icing sugar
Salt to taste
½ tsp black pepper powder
2 tsp Suji
½ cup fresh malai
butter as required

INSTRUCTIONS:
preparing the mixture for toast :
To make malai toast start with preparing the batter with chopped veggies like onion, cucumber,Capsicum and grated carrot.
Then add chopped coriander leaves and green chilli.
Now add Suji,salt,sugar and black pepper powder.
Add fresh malai or cream.
Mix it very well. It should be thick paste.
The mixture is ready.

Making malai toast :
Take bread a slice and put 1 to 2 spoons of batter over the bread.
Spread the prepared paste evenly on bread neither too thick nor too thin layer.

Heat a tava or frying pan. On a hot tava or griddle, add 1/2 tsp butter for toasting breads and grease it and let the tava heat for a while. Make sure you heat the tava to medium heat and keep the flame medium low.
Place the bread on tawa by placing the mixture on downwards.
Roast it till the veggies are lightly browned. Check the breads are golden brown from below or not.
Spread butter on the top of the bread.
Flip them and roast them till golden brown on other side as well. Move the toast a bit so as to roast it evenly from below.
Turn over and toast the bread on the other side. You can flip once or twice and cook more if required.
Crispy and tempting malai toast is ready.
Serve the malai toast slices with tomato sauce or with any chutney of your choice.

RAGDA PATTY....🙂

INGREDIENTS:
:For The Ragda Filling
1 cup safed vatana (dried white peas)
2 boiled potatoes , cut into small pieces
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 tsp ginger-green chilli paste
1/2 tsp garam masala
salt to taste

For The Tempering (for The Ragda)
1/4 tsp mustard seeds ( rai / sarson)
6 curry leaves (kadi patta)
a pinch of asafoetida (hing)
2 tbsp oil

For The Patties
1 kg potatoes
2 tbsp cornflour
salt to taste

(for The Patties)

Other Ingredients
oil for deep-frying

To Serve
Green chutney
khajur imli ki chutney
1 cup onions , chopped
Method
For the ragda
Soak the dried peas overnight.
Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.
Simmer for 10 minutes and keep aside.

For the patties
Boil, peel and grate the potatoes.
Add the cornflour and salt and knead to a soft dough.
Divide into 12 equal portions
Roll out each portion .Place a portion of the ground filling mixture on each circle.
Bring together the edges in the centre to seal the filling inside the potato.
Press lightly on top to make a patty.
Repeat to make the remaining 11 patties.
Shallow fry on a non-stick pan till the patties are golden brown and crisp.