Spinach Aloo cutlet

Ingredient:
1 bunch of spinach (palak)
2 potatoes
2 green chillies
2 tsp ginger-garlic paste
1 cup bread crumbs
salt and oil as required


Method:
1)Boil and mash potatoes.
2)Blench the spinach and grind with green chillies, ginger-garlic paste to a smooth or coarse paste and mix with mashed potato. Add salt and ½ cup of bread crumbs and mix it properly
3)Make small balls using the potato-spinach mixture and then coat with the bread powder, flattened it and keep it in the freezer for about 10 minutes.
4) Heat oil in a frying pan heat oil and add the cutlet and deep fry in medium heat. Make sure you don't have too much oil, it should not dip in the oil completely. Delicious spinach aloo cutlet is ready to serve.

Mixed Daal Vada

Ingredient:
1 cup mixed lentils (soaked overnight)
¼ cup chana daal (soaked with mixed lentils)
1 big onions thinly sliced
1 green chilli (chopped)
1 tbs ajwain seeds
Salt as per taste
Oil to deep fry


Method:
1) Drain the water from the soaked mixed lentils and grind with little water. make sure the paste should not e too watery. You don’t need to grind it to a smooth paste, leave it coarse.
2) Add salt, ajwain, chopped chilli, onion and mix it properly.
3) Take oil in a deep frying pan or wok and let it heat.
4) Now take about 2-3 tbs of lentil paste into your finger tip and slowly slide it into the oil. You can put 6 to 8 vada in a frying pan. It all depends on what size your frying pan is and how much oil is in there. When it starts getting little brown, turn them to upside down one by one and let it cook till it gets cooked. Slowly drain it from the oil and your mixed daal vada is ready to serve hot with choice of your sauce.

Crispy Spinach Pakora

Ingredient:
1 bunch chopped spinach
1 cup besan
2 Green chillies chopped finely
1 medium onion slices thinly (Optional)
3 tbs suji (optional)
Salt as required
Oil for frying

Method:
1. Clean and chop spinach add salt .
2. Add salt, chillies, onion, spinach to besan and put little water and make a thick paste and add suji and mix it properly.
3. Heat oil in a deep frying pan.
4. Take 1 tbsp of the mix and deep fry until golden brown and your crunchy spinach pakora is ready serve hot with your choice of chutney.
Note: If you want to make it crunchy fry it as soon as you mix the spinach.

Aloo Chop (Bonda)

Ingredient:
3 medium potatoes boiled, peeled and mashed
1 medium onion chopped
1" ginger piece
2 green chili chopped
1/2 tbs mustard seeds
1 tbs coriander powder
1/4 tbs turmeric pwdr
1 tbs chopped coriander leaves
salt to taste

batter:
1/2 cup gram flour ( besan)
1/2 tbs carrom/ajwain seeds (optional)
1/4 tbs turmeric powder
a pinch of soda (optional)
salt to taste
1/2 cup water
Oil for deep frying

Method:
1. Grind onion, ginger, green chilli and coriander powder with few spoons of water to smooth paste.
2. Heat 2 tbs oil in a non stick pan and mustard seeds, let it finish cracking, add above paste and fry till it gets fry properly and it start smelling nice.
3. Add the mashed potato, salt and mix it properly in a medium flame and let it cook for another minute and add chopped coriander leaves and mix it and keep it aside.
4. Make balls of the mashed potatoes about the size of lemon and flattened it little bit and keep it aside.
5. Prepare the batter by adding all the ingredients under batter and mix well so that no lumps remain and make sure the better is little thick so that it coats the potatoes ball properly.
6. Heat the oil for deep frying, take a flat potato ball, deep it in the better and deep fry till golden brown and your delicious Aloo Chop (Bonda) is ready to serve hot with your choice of chutney.

Stuffed Aloo with spinach

Ingredients
1 bunch spinach, cleaned and chopped finely
1/4 tbs mustard seeds
1/4 tbs crushed pepper
1/4 cup roasted crushed peanuts
salt as per taste
3 tbs oil
4-5 tbs shredded cheese (optional)
5 medium size potatoes

Method
1. Clean potatoes, slice it in half and boil it with salt (make sure it should be boiled too much).
2. Scoop out the middle of potatoes and make a hole in all potatoes.
3.Take a frying pan add chopped spinach, add salt and boil it with few spoons of water, stir it and boil it till water evaporates and it gets cook properly.
4.Heat oil in a frying pan, add mustard seeds, allow it to finish cracking, add crushed pepper and cooked spinach mix it properly and add crushed peanuts mix it and switch off the gas.
5. Spoon this mixture into the potatoes and top it with cheese and put it in preheated oven at 300^ for about 5-10 minutes and your delicious stuffed aloo with Spinach is ready to serve.

Spicy Radish Cutlet

Radish Cutlet
==========
1 white radish about ½ lb
1 medium potato (about 1/3rd of radish)
4 tbs besan
5 tbs uncooked thin rice noodles
1 fist chana daal soaked for atlest 3 hrs
1 tbs ginger paste
1 tbs cumin powder
5 green chilli chopped
Oil to fry
salt as per taste

Method:
1) Wash, peel and grate the radish and potato in a bowl. Boil grated radish, potatoes, chana daal and salt with little water till it gets cooked and no water remains.
2)After the boiled radish cools down add chopped green chilli, cumin powder, ginger paste, besan, rice noodles and make small round balls or flat.
3)Heat oil in a frying pan and deep fry all the balls and Radish Cutlet is ready serve with tomato ketchup or coriander chutney.

Pav Bhaji

Ingredients:
3 potatoes peeled and chopped
1 medium carrot chopped
1 cup of frozen green pea and corn
1 cup of spinach
2 chopped tomatoes
1 medium size onion chopped
1 small onion chopped for masala paste
A small piece of ginger
2 cloves of garlic
1 tbs red chili powder
1 tbs curry powder
1 tbs garam masala powder
1/2 tsp haldi
1 tsp whole jeera
6 tablespoons oil
salt to taste

Method:
1) Grind the onion, garlic, ginger, chili and curry powder with few spoons of water to a fine paste.
2) Boil potatoes, carrot, peas and corn, spinach with salt and mash it properly and keep it aside.
3) Heat 4 tbs oil in a frying pan add jeera, after a minute add the chopped onion and fry till onion gets translucent and the masala paste, turmeric and fry till nice aroma starts to come out of this paste.
4) Microwave the chopped tomatoes to 2 minutes.
5) Add the cooked vegetables and mix it well and let it cook for about 2 minutes.
6) Add cooked tomato and stir it properly and let it cook for another 4-5 minutes and add the garam masala and rest 2 spoon of oil and switch off the gas and mix it properly. Your Pav Bhaji is ready to serve. Optionally garnish with chopped onion and coriander leaves.

Cabbage Cutlet

Ingredients: (about 14 cutlets)
I lb cabbage shredded finely
¼ cup besan
¼ cup rawa (semolina)
2 green chilli chopped finely
Salt as per taste
Oil to Fry


Method:
1) Take the shredded cabbage and microwave it for 3 minutes and keep it aside for about 5 minutes or till it gets cool.
2) Now add salt minced green chilli, rawa and besan to the bowl with cabbage and mix it properly. (you don’t need to add water here, you can add rawa and besan slowly till you get nice soft dough out of cabbage mix)
3) Heat oil and make cutlet of the cabbage and deep fry it.
4) Serve the cabbage cutlet with coriander chutney or tomato sauce.

Onion Vada

Onion Vada
=========
Ingredient:
1 cup chana dal (soaked overnight or at least 3-4 hour)
1 tbs besan
3 big onions thinly sliced
3 green chilli (chopped)
1 tbs finely chopped ginger
Salt as per taste
Oil to deep fry


Method:
This dish tastes very good with hot tomato sauce or coriander chutney. This is enough to server about 6 people.

1) Drain the water from the chana dal and grind with little water, make sure the paste should not e too watery. If you use food processer or wet grinder you can do it with very little amount of water. If you like to eat crunchy snacks then you don’t need to grind the chana dal to very smooth paste and you can leave it little coarse.
2) Add salt, besan, chopped ginger, chopped green chilli, sliced onion, chana dal paste and mix it properly.
3) Take oil in a deep frying pan or wok and let it heat.
4) Now take about 2-3 tbs of vada paste into your finger tip and slowly slide it into the oil. You can put 6 to 8 vada in a frying pan. It all depends on what size your frying pan is and how much oil is in there. Turn the heat to medium and after about 1 minutes turn them to upside down one by one ane let it cook for another 2-3 minutes. Slowly drain it from the oil and your onion vada is ready to serve hot with choice of your sauce.

Onion Pakora

Ingredient:
=========
3 Onions
1 and 1/2 Cups besan
2 tbs of rice flour
1/4 tbs of ajwain
1 tbs red chilli powder
Salt to taste
Oil for frying

Method:
======
1)Thinly slice the onions.
2)Add the besan, rice flour, salt, ajwain, red chilli powder and mix well to make a smooth batter.
3)Add the slice onion into this batter and mix it well.
4)Heat oil in a frying pan and take a small spoon of the battered onion mix at a time and drop it in hot oil.
5)Fry till golden brown and strain it out from the oil and your onion bhaji or onion pakora is ready.

Chicken Pakora by Ashok

Ingredients:
2 lb boneless/skinless chicken (cut into about 1-2 inch square cubes)
1 tbs ginger & garlic paste
2 tbs yogurt
1 tbs chilli powder
1 tbs cumin powder
1 tbs coriander powder
1 egg
1 tbs turmeric powder
1/2 tbs black pepper
1/2 cup besan flour
2 tbs corn flour (optional)
1 tbs chicken curry powder
Cooking oil to deep fry
Salt as per taste

Method:
1.Mix chicken, yogurt, ginger/garlic paste, chilli powder, egg, black pepper, corn flour and chicken curry powder and marinate for 20-30 minutes.
2.Make a smooth better of besan with water, salt, cumin powder, coriander powder and turmeric.
3.Heat oil in a frying pan and deep the marinated chicken pieces with this better and deep fry till golden color.
4.It's ready to serve with tomato sauce or ketch-up.

Pan Fried Shrimp

Ingrediant:
Shrimp medium size 1 lb (clean)
2 tbs yogurt
1/2 tbs coriander powder
1/2 tbs curry powder
1 tbs chilli powder
1 tbs ginger paste
1 tbs garlic paste
2 tbs cooking oil
salt as per taste

Method:
1.Clean the shrimps and take it in a bowl, add the yogurt, coriander powder, curry powder, chilli powder, ginger paste, garlic paste and salt.
2.Now mix it properly and marinate it for 20-30 minutes.
3.Now take a flat frying pan add 2 tbs cooking oil and when it's hot put the shrimps one by one on the pan.
4.When it cooks on one side turn it over and let it fry for about 1 minute and it's done.
5.Switch off the gas and serve hot.

Moong Pakora

Ingredients

========

1 inch ginger

4 green chillis

1 cup whole Moong with shell

1 cup rice

1 onion sliced

1 spoon rava(optional)

salt as per need

Oil to Fry

Directions

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Soak moong and rice atleast for 4 hr, then blend it along with 2 green chilli and ginger to a corse paste. In a bowl add blended moong paste, onion, salt, rest of chopped green chillis, rava and mix it well. Take a deep frying pan and add oil for frying. When the oil is hot make small dumplings of the pase and add to oil. Fry till golden brown color in medium heat. Serve with tomato sauce or coriander chutney.

Chicken Kabab

Ingrediant

==========

3 lb ground checken

1 cup coriander leaves minced

1 bunch scallian chopped

50 gram ginder chopped (about the same with green chilli are ginger)

8 clove garlic chopped

8 green chilli chopped

1 tbs coriander powder

1 tbs cumin powder

2 tbs chicken masala

3 tbs spoon oil to fry

salt as per taste
Direction

=======

Mix the chicken and all above ingrediant except oil and mix it well. Take a frying pan put a spoon of oil make small nuggets of this paste and put it on the frying pan. When it's cooked on one side or about after 1 minute turn the nuggets to the other side. It's ready to serve and everyone will just love it.