PYAZ KI KACHORI

INGREDIENTS:

  For The Stuffing: 

• Finely chopped Onion(Pyaz)- 1cup,
• Coriander leaves finely chopped(Hara dhaniya)-1tbsp
•  Nigella seeds(kalonji)- 1/2 tsp, 
•  Garam masala- 1/4 tsp,
•  Finely chopped Green chillies(Hari mirch)- 1/4 tsp,
•  Red chili powder(lal mirch)-1/2 tsp,
•  Salt(Namak)- as per taste,
•  Coriander powder(dhaniya)- 1tsp,
•  Gram flour(besan)- 1tbsp,
•  Bay leaves(tej patta)- 1 small,
•  Fennel seeds( saunf)- 1 tsp,
•  Oil- 1tbsp,
•  Asafoetida(hing)- 1pinch.

For The Dough:

•   Refined flour(maida)- 1cup,
•   Oil- 2-3 tsp,
•   Milk(dhudh)- 2tsp,
•   Water(pani)- as per need,
•   Salt(Namak)- as per taste.

METHOD:

1. Take maida in big vessel, mix salt, milk and oil and make soft dough. Keep aside.

2. Heat oil in pan, add kalonji, bay leaves, fennel seeds and hing.

3. Add onion and green chili and cook till onion turns light brown color.

4. Add gram flour, chili powder garam masala , coriander powder and salt. cook for 4-5 minutes on low flame.

5. Turn off gas. add coriander leaves and allow masala to cool.

6. Make equal sized balls of masala and keep aside.  

7. Divide dough in 5-6 equal portion and form a ball of each portion.
8. prepate small chapati of dough ball by pressing them between palm.and keep masala ball in center of chapati and cover the masala ball completely  by stretching chapati over the masala. press the kachori between palm.
9. Heat oil in frying pan and deep fry kachories on medium low flame. serve with tamarind chutney.

MASALA SWEET CORN-2

INGREDIENTS:

• Sweet corn(makai)- 2cups,
• Red chili powder(lal mirch)-3/4 tsp,
• Chaat masala- ¼  tsp,
• Garlic powder(lahsun)- ¼ tsp,
• Butter(makhan)- 2tsp,
• Lemon juice(nimbu)- 2tsp,
• Salt(namak)- to taste. 

METHOD:

1.    Boil sweet corn by adding some salt and water.

2.    Place boiled sweet corn in a large bowl and add all ingredients. Mix well.

3.    Microwave for 15-20 sec. and serve hot.

MASALA SWEET CORN-1

INGREDIENTS:

• Sweet corn(makai)- 2cups,
• Black pepper powder(kali mirch)-1/2 tsp,
• Butter(makhan)- 2tsp,
• Lemon juice(nimbu)- 2tsp,
• Salt(namak)- to taste. 

METHOD:

1.   Boil sweet corn by adding some salt and water.

2.  Place boiled sweet corn in a large bowl and add all ingredients. Mix well.

3.  Microwave or reheat for 15-20 sec. and serve hot.

JHALMURI

INGREDIENTS:

• Puffed rice(murmura)- 4cups,
• Finely chopped onion(pyaz)- 1,
• Red chili powder(lal mirch)- 1 ½  tsp or to taste,
• Finely chopped coriander leaves(hara dhaniya)- ¼ cup,
• Mustard oil(sarso tel)- 1 ½  tbsp,
• Lemon juice(nimbu)- 1tsp,
• Salt(namak)- to taste,
• Roasted cumin powder(jeera)- 1tsp,
• Roasted peanut(mungfali)- 2 tbsp.
• Boiled black chickpea(kala chana)- ¼ cup.

METHOD:

1.    Roast puffed rice till crisp.

2.    In a large bowl add all ingredients and mix well.

3.    Serve immediately.

MUNG DAL KE PAKODE

INGREDIENTS:

•  Split green gram(dhuli mung dal)- 1cup,
• Chopped coriander leaves-(hara dhaniya)- ¼ cup,
• Fennel seeds(saunf)- ½ tsp,
• Red chili powder(lal mirch)- ¼ tsp,
• Green chili(hari mirch)- 2,
• Grated potato(aloo)- ½ cup,
• Cooking soda- a pinch,
• Salt(namak)- to taste,
• Garam masala- ¼ tsp,
• Asafoetida(hing)- ¼ tsp,
• Oil- for frying.

METHOD:

1.  Wash and soak mung dal for 4-5 hrs.

2.  Drain water and grind coarsely by adding green chili and hing.

3.  Transfer batter in large bowl and add coriander leaves, grated potato, soda, red chili powder, garam masala,fennel seeds. Mix well.

4.  Add salt when you are going to fry pakoda.(salt release water)

5.  Heat oil in frying pan. drop small balls with spoon or hand in oil.

6.  Fry till golden brown color and crisp. Drain excess oil in kitchen paper.

Serve hot with green chutney.

BREAD PAKORA

INGREDIENTS:

• White bread slices- 3
• Gram flour(besan)- 1 cup,
• Rice flour(chawal aata)- 1/2 tbsp,
• Chopped green chilies(hari mirch)- 1,
• Red chili powder(lal mirch)- ¼ tsp,
• Garam masala- pinchful,
• Salt(namak)- as per taste,
• Chopped coriander leaves(hara dhaniya)- 1 tbsp,
• Fennel seeds(saunf)- ¼ tsp,
• Green chutney- 1tbsp,
• Tomato ketchup- 1 tbsp.
•  

METHOD:

1.    Remove the crust from the bread.

2.    Mix besan, rice flour, Salt, garam masala, fennel seeds, coriander leaves, green chili, red chili powder and add water to make smooth batter.

3.    Cut the bread into triangle or rectangle shape.

4.    Heat oil in pan for frying pakoras.

5.    Keep single slice of bread on a plate. Apply a tsp. of green chutney on bread slice. Keep another bread slice on 1^st slice and apply tomato ketchup on 2^nd slice of bread. now, keep 3^rd slice of bread on 2^nd slice. Press slowly.

6.    Deep in batter and fry the pakora on medium heat till it becomes golden brown in color.

7.    Drain excess oil on tissue.

8.    Serve hot with green chutney and tomato ketchup.