Aloo Tikki Burger

Ingredients:
Burger Buns,
Butter,
Onions (sliced),
Cucumber (sliced),
Tomatoes (sliced),
Cabbage (shredded),
Tomato Ketchup (as per taste),
Green Chutney (as per taste),

For Tikki

Potatoes (boiled & mashed)
Brown Bread (crumbs)
Vegetable Oil
Amchoor Powder (as per taste)
Salt to taste
Ginger Paste
Red Chilly Powder to taste
Paneer (grated)

Method
1. Mix all the ingredients of tikki except paneer and oil. After mixing it well, make balls.
2. Heat oil in a nonstick pan. Now, take one ball at a time and stuff it with one tsp of paneer and shape it into a flat tikki.
3. Make all the tikki and shallow fry in the pan from both the sides on slow flame.
4. Take one burger bun and cut it from the middle then Toast it with little butter.
5. Put one tsp of ketchup on one side of the bun and one tsp of green chutney on the other.
6. Place a tikki on the bun, followed by a slice of tomato, cucumber and onion. At last, put some shredded cabbage and cover it with the other part of the bun.
7. Pierce a toothpick through the bun.
8. Aloo Tikki Burger is ready to eat. Serve hot with green chutney and ketchup.

BINGO BHEL

Ingredients--
Bingo(Tomato Mischief)-1Packet(large)
Onion-1(small,chopped finely)
Tomato-1(small,deseeded n chopped finely)
Capsicum-2tbsp(chopped finely)
Tomato ketchup-1tbsp
Cheese sauce-1tbsp
Bhujia-2tbsp

Method-
1.In a large bowl,add onion,tomato,capsicum,tomato ketchup n cheese sauce.
2.Lightly crush the bingo chips n add to the onion mixture.
3.Mix lightly with spatula n serve in the plates individually.
4.Top up with bhujia n serve immediately.

HARA BHARA KABAB

Ingredients-

Spinach-100 gms(blanched n chopped)
Peas-1cup(boiled n mashed)
Potatoes-3-4(boiled n grated)
Ginger-1/2 tsp(grated)
Green chilli-2(chopped finely)
Coriander leaves-2tbsp(chopped)
Chat masala-1tsp
Salt to taste
Cornflour-2tsp
Cashewnuts-8-10
Oil for frying

Method-

1.Mix spinach,peas n grated potato.
2.Add ginger,green chillies,coriander leaves,salt n chat masala.
3.Add cornflour for binding.
4.Keep in thr refrigerator for an hour.
5.Take out the mixture from fridge.Grease the palm n shape them into small tikkies.
6.Gently press cashewnut at one side.
7.Heat oil in a kadhai and shallow fry till crisp.
8.Drain the excess oil on paper towel.
9.Hara bhara is ready to eat.
10.Serve with tamarind chutney,green chutney or tomato ketchup.

MIX VEGETABLE PAKORA (ASSORTED PAKORAS)

Ingredients:---

For the batter -
Besan - 3 cups,
Red chilli powder - 1 tsp,
Turmeric powder - 1/2 tsp,
Garlic - 1 tsp crushed - (optional),
Salt to taste
Soda-bi-carb- 1/4 tsp,
Vegetables-
Onion - 1 (cut into roundels and separate the rings),
Potato - 1 (thinly sliced),
Cauliflower - 4-5 florets (Dip them in boiled water for 4-5 minutes and then drain),
Brinjal - 4-5 pcs. (cut into roundels),
Paneer - 4-5 pcs,
Green chilli - 1 (cut into length wise),

Method

1. Take all the ingredients of the batter in a bowl.
2. Add the water and prepare the batter. The batter should not be too thick nor too thin. Let it stand for 1/2 an hour.
3. Heat sufficient oil in a kadhai. Dip the vegetables slices one by one in the batter and slid then into the smoking oil.
4. Fry in batches and drain the pakoras on kitchen tissue.
5. Press the cauliflower pakoras by hands or by the back of a katori and re-fry them.
6. Sprinkle some chaat masala over the pakoras.
7. Serve the piping hot pakoras with tomato ketchup or tamarind chutney.

CHANA DAL KHICHDI

Ingredients:---

Rice - 1 cup (washed and soaked for 15 min)
Chana dal - 1/2 cup,
Onion - 1 sliced,
Cumin seeds - 1 tsp,
Bay leaf - 1,
Ghee - 1 tbsp,
Water - 2 cups,
Turmeric powder - 1/4 tsp,
Red chilly powder - 1/2 tsp,
Salt to taste,

Method

1. Soak chana dal for 2 hrs.
2. Heat ghee in a pressure cooker. Add cumin seeds and bay leaf.
3. Add onion slices and saute till light brown.
4. Add soaked rice and chana dal.
5. Add salt, red chilli powder and turmeric powder.
6. Add water cook till one whistle.
7. Let it stand for 10 minutes on slow flame.
8. Serve hot with lemon juice and curd.

HONEY CHILLI POTATO

Ingredients:---

Potatoes - 5-6 (cut into fingers),
Cornflour - 1/2 cup,
Maida - 1/2 cup,
Garlic paste - 1 tsp,
Red chilli paste - 2 tsp,
Salt to taste,
Garlic - 1 tbsp (chopped finely),
Vinegar - 2 tsp,
Green chillies -2 (chopped finely),
Honey - 2 tbsp,
Sugar - 1/2 tsp,
Spring onions - 2 tbsp (chopped only greens),
Coriander leaves - 1 tbsp,

Method

1. Mix cornflour and maida. Add salt, garlic paste and red chilli paste.
2. Heat oil, dip potatoes in cornflour mixture and fry till crisp and golden brown.
3. Heat oil in a pan, add garlic and green chillies. Saute for a minute. Add red chilli sauce and vinegar. Stir. Add honey, sugar and salt. Stir and cook till well blended.
4. Toss in fried potato and mix well.
5. Serve hot garnished with coriander leaves and spring onion greens.

ALOO PANEER ROLLS

Ingredients:---

Potatoes - 2-3 (boiled and mashed),
Paneer - 200 gms (grated),
Onion - 1 (chopped finely),
Green chillies - 2 (deseeded and chopped finely),
Coriander leaves - 1 tbsp (chopped),
Cashew-nuts - 1 tbsp (broken),
Raisins - 1 tbsp (soaked),
Maida - 1 cup,
Black pepper - 1/2 tsp,
Salt to taste,
Milk - 1/2 cup,
Bread crumbs - 1 cup,
Chaat masala - 1 tsp,
Oil,

Method

1. Heat oil in a pan and add onions. Saute till translucent.
2. Mix the potatoes, paneer, green chillies, coriander leaves chaat masala, salt, cashew-nuts and raisins. Shape the mixture into cylindrical croquettes.
3. Season the maida with salt and pepper powder.
4. Roll the croquettes in the maida dip them in the milk and roll in the breadcrumbs. Place the croquettes in the fridge for an hour or more to chill.
5. Heat the oil in a kadhai and deep fry the rolls till golden brown. Drain on absorbent paper.
6. Serve hot immediately with tomato ketchup and mint chutney.

CORN BALLS

Ingredients:---

Sweet corn kernels - 1 cup (slightly crushed),
Maida - 1 tbsp (for white sauce) and 1 tbsp (for coating),
Butter - 1 tbsp,
Milk - 1/2 cup,
Salt to taste,
Grated cheese - 2 tbsp,
Green chillies - 1 tsp, (finely chopped),
Coriander leaves - 1 tsp (finely chopped),
Bread crumbs - 1/2 cup,
Oil for frying,

Method

1. Heat the butter in a pan, add maida and saute for 1-2 minutes on low flame.
2. Add the milk and keep stirring till the mixture becomes thick cool.
3. Add the corn, cheese, green chillies, coriander leaves and salt and mix well.
4. Make even sized balls out of this mixture.
5. Mix maida with water to make a thin paste.
6. Dip the corn balls in this batter and roll into into the bread crumbs in such a way that they coat the corn balls completely.
7. Chill in the fridge for half an hour or more.
8. Fry the the balls till golden brown.
9. Drain on absorbent paper and cut into half.
10. Dash with tomato ketchup and serve immediately.
Note:- The balls can be made before hand and can be stored in the freezer for 10 days.

DAHI KABAB

Ingredients:---

Hung curd - 1 cup (Hung 1 ltr curd over night you will get 1 cup of hung curd),
Onion - 1 (chopped finely),
Green chillies - 1 (chopped finely),
Cottage cheese - 100 gms,
Ginger - 1/2" (chopped finely),
Fresh coriander - 1 tbsp (chopped),
Roasted gram flour - 2 tbsp,
Cardamom powder - 1 tbsp,
Oil to grill
Salt to taste,

Method

1. Grate the cheese.
2. Mix hung curd, cheese, gram flour, onion, ginger, green chilli, fresh coriander, salt and cardamom powder.
3. Shape into tikes.
4. Grill them on a medium hot skillet or deep fry in oil.
5. Serve hot with mint chutney. A Little Death In DixieDream With Me

WHITE MATAR CHAAT

Ingredients:---

White matar - 2 cups (matra),
Potato - 1 (boiled, peeled and chopped),
Onion - 1 (chopped finely),
Tomato - 1 (chopped finely),
Cucumber - 1 (chopped finely),
Green chilli - 1 (chopped finely),
Coriander leaves - 1 tbsp (chopped finely),
Lemon juice - 1 tsp,
Tamarind chutney - 1 tbsp,
Mint chutney - 1 tbsp,
Salt to taste,
Red chilli powder - 1 tsp,
Chaat masala - 1 tsp,
Roasted cumin seeds powder - 1 tsp,

Method

1. Soak dried peas overnight in water.
2. Cook in a pressure cooker till 1 whistle.
3. Drain the excess water.
4. Add onion, tomato, potato, cucumber, green chilli, coriander leaves, lemon juice, salt, red chilli powder, tamarind chutney and mint chutney.
5. Toss well and serve as a snack

DAHI PAKORI

Ingredients:---

Green gram (dhuli moong)dal; - 1 cup,
Salt to taste,
Chopped coriander - 1 tbsp,
Beaten curd - 4 cups,
Roasted cumin seeds powder - 2 tsp,
Red chilly powder - 1 tsp,
Black salt - 1 tsp,
Mint chutney
Tomato chutney,
Oil for deep frying,

Method

1. Soak dal for 2 hours.
2. Grind it with minimum water to get a smooth paste of dropping consistency.
3. Add salt and coriander leaves.
4. Heat oil in a frying pan drop by spoonfuls in hot oil, take out when pink in colour.
5. Soak them immediately in normal water. Soak and squeeze till pakoris become soft. Squeeze out excess water by hands.
6. Add salt to beaten curd . Add pakoris in it.
7. Sprinkle black salt, red chilli powder and roasted cumin seeds powder over it.
8. Garnish with mint chutney and tamarind chutney.
9. Serve chilled.

FRUIT CHAAT

Ingredients:---

Banana - 2 (cut into small roundels),
Apple - 2 (cut into cubes),
Grapes - 1 cup,
Orange - 2 (peeled and deseeded),
Guava/Mango - 1 (cut into cubes),
Potato - 1 (boiled, cubed and fried),
Black salt - 1 tsp,
Roasted cumin seeds powder - 1 tsp,
Lemon juice - 3 tsp,
Sugar syrup - 2 tsp,

Method

1. Mix all the fruits in a bowl and add seasoning according to taste.
2. Cover with cling film and let it chill in the refrigerator for 1 hour.
3. Serve chilled.

FRIED IDLI

Ingredients:---

Idli - 4,
Onion - 1 (chopped finely),
Capsicum - 1 tbsp (chopped),
Green chillies - 1 (chopped finely),
Mustard seeds - 1/4 tsp,
Turmeric powder - a pinch,
Tomato ketchup - 1 tsp,
Coriander leaves - 1 tbsp (chopped),
Oil to fry.

Method

1. Cut the idlis into small cubes.
2. Heat oil in a pan and fry the idlis to golden brown.
3. Heat oil in a pan. Add mustard seeds. When they splutter, add onions and capsicum and fry till onions become transparent. Now add tomato to it, saute.
4. Add turmeric powder and salt and cook for 5 minutes.
5. Now add tomato ketchup and mix well.

CORN PAKODA

Ingredients:---

Sweet corn kernels - 2 cups,
Rice flour/ besan - 1 cup,
Onion - 1 (chopped finely),
Green chillies - 2 (chopped finely),
Ginger paste - 1/2 tsp,
Coriander leaves - 1 tbsp (chopped),
Salt to taste,
Oil for frying,

Method

1. In a food processor, coarsely ground 1 cup sweet corn kernels.
2. Mix the grounded kernels, whole Kernels, rice flour/besan, onion, ginger paste, green chilli, coriander leaves, salt and chaat masala.
3. Make small balls out of this mixture.
4. Deep fry these balls in oil till golden brown.
5. Serve with mint chutney.

QUICK SWEET CORN

Ingredients:---

Corn kernels - 1 cup,
Salt to taste,
Lemon juice - 1 tsp,
Red chilli powder - 1 pinch,
Chaat masala - 1 tsp,
Butter - 2 tsp,

Method

1. Wash the sweet corn and microwave for half a minute.
2. Add butter, salt, red chilli powder, chaat masala and microwave again for a minute.
3. Add lemon juice. Mix and serve.

SWEET CORN CHAAT

Ingredients:---

Sweet corn kernels - 1 cup,
Onion - 1 (chopped finely),
Tomato - 1 (chopped finely),
Green chilli - 1 (chopped finely),
Salt to taste,
Red chilli powder - a pinch,
Lemon juice - 1 tsp,
Coriander leaves - 1 tbsp (chopped),

Method

1. Wash the corn kernels and microwave for half a minute.
2. In a mixing bowl, mix together corn, onion, tomato, green chilli, coriander leaves, salt, chaat masala, red chilli powder and lemon juice.
3. Mix thoroughly, taste and adjust the seasoning.
4. Serve corn chaat as a snack or salad.

MASALA KAJU

Ingredients:---

Whole big cashewnuts - 2 cups,
Salt to taste,
Red chilli powder - 1/2 tsp,
Chaat masala - 1 tsp,
Garam masala - 2 pinch,

Method

1. Heat oil/ghee in a deep frying pan. Add cashewnuts few at a time. Fry till light brown on low flame. Drain Keep on absorbent paper napkins so as to soak extra oil.
2. Sprinkle salt, red chilli powder, garam masala and chaat masala over cashewnuts. Toss with hands.
3. Cool completely and serve with cocktails and mocktails.

ALU CHANA CHAAT

Ingredients:---

Chick peas (safed chana) - 2 cup (soaked overnight),
Potatoes - 3,
Onion - 1 small (chopped finely),
Tomato - 1 small (chopped finely),
Green chillies - 2 (chopped finely),
Red chilli powder - 1/2 tsp,
Roasted cumin seeds powder - 1/2 tsp,
Chaat masala - 1 tsp,
Lemon juice - 2 tsp,
Ginger - 1/4" (grated),
Coriander leaves - 1 tbsp (chopped),
Oil - 1 tsp,
Salt to taste,

Method

1. Boil the chick peas and strain.
2. Boil potatoes and cut into 2 cm cubes.
3. Heat oil in a pan, add chopped green chillies and ginger and saute for a while.
4. Add chick peas and potaotes and toss for a while.
5. Shut off the gas and let them cool.
6. Now add onions, tomatoes, coriander leaves, salt, chaat masala, lemon juice, roasted cumin seeds powder and red chilli powder.
7. Toss well and serve. This can be served as a starter to a main meal or even as a salad.

PASTA (IN WHITE SAUCE)

Ingredients:---

Pasta (of your choice) - 250 gms,
Oil - 1 tbsp,
Butter - 1 tbsp,
Refined flour (maida) - 1 tbsp,
Milk - 1 cup,
Onion - 1 big (for paste),
Onion - 1 (sliced),
Garlic - 5-6 flakes,
Carrot - 1 (sliced),
Capsicum - 1 (sliced),
Sweet corn kernels - 1/2 cup,
Cheese cube - 1 (grated),
Salt to taste,
Pepper to taste (optional),
Oregano - 1/2 tsp,
Red chilli flakes - 1/2 tsp (optional),

Method

1. Boil the paste as per instructions, add a pinch of salt and 1 tsp oil to water while boiling. Once the pasta is boiled, drain the hot water and run the paste under cold water.
2. Make a pasta of onion and garlic with little water.
3. Heat butter in a pan. Add onion-garlic paste. Stir for a couple of minutes. 4. Add maida and saute for a minute. Now add milk to this, stirring continuously so that lumps are not formed. Once it boils, add salt, oregano, pepper and red chilli flakes. Add grated cheese to it and stir. The sauce is ready.
5. Take oil in a pan. Add onions, carrot and capsicum. Add salt. Keep the vegetable crunchy.
6. Now heat the sauce, add cooked veggies and corn. Add boiled pasta to do. Stir and Mix gently.
7. Serve.

TORTILLA CHIPS (NACHOS)

Ingredients:---

Maize flour (makai ka atta) - 1 1/2 cup,
Plain flour (maida) - 1 cup,
Carom seeds (ajwain) - 1/2 tsp,
Oil - 1 tbsp,
Salt to taste,
Red chilli flakes - 1 tsp,
Oil for deep frying,
Luke warm water for dough,

Method

1. Sieve both the dough together. Add oil, salt and chilli flakes. Combine.
2. Add luke warm water to make a soft dough.
3. Divide the dough into small portions roll out each portion, thinly with the help of a little flour and prick all over with a fork.
4. Cook lightly on tava on both sides.
5. Repeat with the rest of the dough.
6. Cut into small triangles and deep fry in oil until crisp. Drain onto absorbant paper, Serve with tomato salsa and sour cream.

Note: You can bake the chips instead of frying.