Samosa Recipe

Ingredients

4 large white potatoes, boiled, peeled and mashed
1/2 cup boiled and drained green peas
1 1/2 tsp cumin seeds
1 tsp amchoor(mango powder)
1 tsp red chilli powder
1/2 tsp saunf(fennel)powder
1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts
Salt to taste
3 cups maida(all purpose flour)
1/2 cup maida, for rolling out
1 tablespoon heated ghee or oil
Oil for deep frying the samosas
1 tablespoon ghee(clarified butter) for the stuffing
1 small bowl of cold water

Method

Heat the ghee for the stuffing and add the cumin seeds and
cashewnuts.
When the seeds splutter add the dry powders and fry for 10
seconds.
Add the mashed potatoes and green peas and mix well.
Mix in salt to taste.
Fry on a low flame for about 10 minutes.
Set aside.
Prepare the cover for the samosa by combining
the maida, hot ghee or oil and salt to taste.
Add enough water and knead the dough.
Set aside for about 10 minutes.
Divide the dough into round portions.
Take each portion and coat it with some maida so that
it does not stick to your hands.
Roll it into a not too thin perfect round.
With a pizza cutter, make 2 semi circles with the round.
Take one half circle. Dip your index finger into the cold water
and apply it to the straight edge of the semi circle.
Now hold the semicircle in your hand.
Fold the straight edge , bringing together the watered edges.
Seal the watered edges.
You should now have a small triangular maida pocket.
Stuff it with the potato mixture and now water-seal the
upper edges.
Repeat for the rest of the dough.
Deep fry in oil till golden brown and serve
with mint chutney.
Do not overheat the oil, since this will cook only the
outer maida covering and the inner layer will remain
ncooked even if the samosa has turned dark brown
on the outside.

Raisin Choco Oat

Ingredients:

3/4 cup Fine Wheat Flour (Maida)
1 tsp Baking Soda
1/4 tsp Salt
3/2 cup Sugar
3/2 cup Brown Sugar
3/2 cup Butter
1 tsp Vanilla Essence
1 big sized Eggs
1 1/2 cups uncooked oats
1/2 cup Currants (Kishmish)
1 cup Dark Chocolate Chips

How to make raisin choco oat cookie:

* Before you begin preheat the oven to 175 degrees.
* Grease a baking tray.
* Mix flour, baking soda, and, salt.
* Cream sugar and butter.
* Add vanilla essence, and, eggs one by one while mixing .
* Add the flour and mix the oats.
* Mix well and then add currants and chocolate chips.
* Now drop one spoonful of the batter on inch apart on the greased baking tray.
* Bake for 12 - 14 minutes or till golden in color.

Indian Cooking Recipe : Almond And Chocolate Fingers

Ingredients :

½ cup almonds, roasted and chopped
1 cup biscuits, crushed
175 gm plain chocolate
2 tbsp honey
50 gm butter

Method :

Grease and line a squarecake tin.
Put the butter, chocolate and honey in a pan and heat gently until it get melted.
Stir in the biscuits crumbs and almond until thoroughly mixed, turn into the prepared tin and smooth the top.
Leave until set, then cut into fingers before serving.

Hariyali Paneer Tikka

Ingredients:

• 400 gm Paneer
• 1 Cup Curd
• 2 Bunch corianders
• 1 Bunch Mint
• 4 to 6 Green chilies
• 30 gm Garlic
• 1tsp Ginger paste
• 1tsp Garam masala powder
• 1 tsp Chat masala
• Salt to taste
• 2 tbsp Oil
• Juice of two lemons

How to make Hariyali Paneer Tikka:

• Put coriander leaves, mint leaves, green chilies, garlic, ginger paste & lemon juice in a mixer & grind it to a paste.
• Cut Paneer in big slices.
• To the grinned mixture add curd, salt, garam masala powder, chat masala powder. Marinate Paneer in this mixture for half an hour.
• You can cook it in a tandoor, or put little oil in a pan & cook it on high flame or heat oven to maximum heat & cook for ten minutes.
• Garnish with onion rings & serve hot.
• Hariyali Paneer Tikka is ready.

Chekkalu

Ingredients:

• 2 Cups rice flour
• 4 tbsp Bengal gram
• 2 tbsp Ground nuts
• 6 Green chilies
• 1 tsp Salt
• Oil for frying
• Water to make dough

How to make Chekkalu:

• Grind green chillies to make a fine paste.
• Combine rice flour, ground nuts, roasted Bengal gram, salt and chilli paste, mix well.
• Add sufficient water and knead the mixture into soft and stiff dough.
• Make lime sized balls from the dough.
• Now flatten each ball into a circle using your fingers and palm.
• Heat oil in a skillet and deep-fry them until golden brown.
• Now Store Chakkalu in an airtight container.

Chiroti

Ingredients:

• 1 Cup maida
• 1 Cup fine Semolina
• 1/2 Cup rice flour
• 1-1/2 Cup Ghee
• Salt to taste
• Oil for frying

For Badam Milk:

• 40 Badam
• 1 Litre, half cream milk
• Few strands of Saffron
• Sugar to taste

How to make Chiroti:

• Soak the badam in warm water for 30 minutes.
• Peel and grind to make a fine paste.
• Bring the half cream milk to boil, add badam paste, sugar and saffron to it and simmer, keep aside.
• Take a bowl and combine maida, semolina, 1/2cup ghee and salt in it.
• Make soft dough, set aside for about 30 minutes.
• Make 10 small balls from it and roll to chapatti’s size.
• Combine ghee and the rice flour to make a fine paste.
• Spread this paste on each of the chapattis and manage one above the other and roll it like a Swiss roll.
• Slice the roll into 2 inch size pieces and press lightly on swiss roll and flatten to make a small poori.
• Take a pan and heat oil in it.
• Deep fry the pooris, sprinkle sugar on it.
• Phenori is ready to serve with Badam milk.

Khandvi

Ingredients:

• 2 cups Butter Milk (Mattha)
• 1-½ cup Bengal Gram Flour (Besan)
• ½ tsp Turmeric Powder
• ¼ tsp Asafoetida (Hing)
• ¼ tsp Mustard Seeds
• 2 Green Chillies
• 1 tbsp Sesame Seeds (Til)
• 3-4 Curry Leaves
• 1 tbsp Oil

How to make Khandvi:

• Mix besan, turmeric powder, salt and hing to form a powdered batter.
• Now pour butter milk into the batter while stirring.
• Keep this batter on medium flame for 7-8 minutes and stir continuously, to avoid any lump formation.
• Now put off the flame and spread the mixture as thin as possible on a greasy plate.
• Let it cool. Afterwards, cut the spread into 2-inch wide strips and roll each strip carefully.
• Heat the oil. Add mustard seeds, curry leaves, sesame seeds and green chillies to it.
• Allow the seeds to crackle. Spread it immediately on the rolls.
• Khandavi is ready to serve.

Fafda

Ingredients:

• 2 cups Besan
• 1/4 tsp Baking Soda
• 1/4 tsp Ajwain
• 1/4 tsp Turmeric Powder
• 1 tbsp Oil
• 1/2 tsp Salt

How to make Fafda:

• Mix the besan, soda, ajwain, haldi, oil (1 tbsp) and salt together in a bowl. Add water to it and knead into soft dough.
• Take a portion of the dough and place it on a greased surface.
• With base of your palm, flatten the dough and then, cut out 2" strips from it.
• Fry these strips over medium heat until crisp. Let them cool.
• Fafda is ready to eat. Serve with spicy chutney.

Corn Balls

Ingredients:

• 1 Teacup boiled corn
• 4 Boiled potatoes
• 4 tbsp Grated cheese
• 4 Green chillies
• 2 tbsp Coriander
• 225 gms Paneer
• Breadcrumbs
• 1 Teacup maida
• Chilli sauce
• 2 Teacups milk
• 4 tbsp Butter
• 4 tbsp Maida
• Salt to taste
• Oil

How to make Corn Balls:

• Melt the butter in a pan and seethe the flour for about half minute.
• Pour the milk into it and cook till the sauce becomes thick.
• Chop the paneer and potatoes.
• Mix the corn, cheese, potatoes, green chillies, paneer, coriander and the above prepared sauce.
• Add salt and mix well.
• Make the balls. Mix the flour thoroughly in 1-1/2 teacups of water.
• Dip the balls in flour paste.
• Roll the balls in breadcrumbs.
• Deep-fry these balls in oil.
• Cornballs are ready to serve.

Croissant

Ingredients:

• 1 kg Strong white flour
• 570 ml Water and milk mixed
• 450 gm Unsalted butter
• 2 Sachets easy bake yeast
• 1 Egg for egg wash
• Pinch of salt
• Sugar to taste

How to make Croissant:

• Preheat the oven to 400 degrees F.
• Cut butter into small pieces.
• Take a bowl and combine flour, salt, sugar, yeast, butter, water and milk.
• Knead it to make cohesive dough.
• Shape the mixture into a rectangle and roll out to about 30cmx20cm.
• Fold over the top third, fold up the bottom third and close each side with the side of your hand.
• Place it into the plastic bag and chill for about 30 minutes.
• Now turn 90 degrees and roll it again to another rectangle.
• Fold up bottom third and close it with the side of your hand.
• Chill it again for 30 minutes.
• Repeat two more times, chilling for about 30 minutes between each rolling.
• Return it to the plastic bag and place it into the refrigerator for about an hour.
• Remove it from the fridge and roll into a big rectangle 50cmx30cm.
• Cut in half lengthwise and divide into triangles and shape into crescent.
• Beat egg and carefully, egg wash croisant.
• Place them on a baking sheet and allow it to rise for about 20 minutes.
• Now bake it for about 20 minutes till golden brown.

Gobi Pakora

Ingredients:

• 1 Cauliflower
• 1 Cup Besan
• 1/2 tsp Red chili powder
• 1 Cup water
• 4 Cups oil
• 1 tsp Mango powder
• Salt to taste

How to make Gobi Pakora:

• Wash Cauliflower and cut into pieces.
• Add water to besan and make a thick batter.
• Add red chili powder,mango powder.
• Blend it well.
• Heat the oil.
• Dip each piece of cauliflower in batter.
• Fry these pieces one by one till they turn golden brown.
• Serve hot Gobhi Pakora with green chutney.

Cheese Sticks

Ingredients:

• 1 Package mozzarella cheese sticks
• 2 Eggs, beaten
• 1-1/2 Cups Italian seasoned bread crumbs
• 1/3 Cup cornstarch
• 2/3 Cup all-purpose flour
• 1/4 Cup water
• 1/2 tsp Garlic salt
• Oil for deep frying

How to make Cheese Sticks:

• Combine the eggs and water, in a small bowl.
• Take another bowl and mix the bread crumbs and garlic salt in it.
• Blend the flour and cornstarch in a medium bowl.
• Take a big heavy saucepan and heat the oil to 365 degrees F.
• One at a time, coat each mozzarella stick in the flour mixture, then dip in the egg mixture and then in the bread crumbs.
• Now fry till golden brown, for about 30 seconds.
• Remove it from the flame and drain on paper towels.

Chinese Fried Walnuts

Ingredients:

• 1 Pound shelled walnuts
• 1 Cup granulated sugar
• Vegetable oil, for frying
• Salt to taste

How to make Chinese Fried Walnuts:

• Place walnuts in a medium stock pot.
• Cover with water and boil for 2 minutes.
• Strain, but do not rinse.
• Transfer to a bowl and toss with sugar, while still hot, until well coated.
• Heat 3 inches of oil in a large saucepan, over medium-high heat.
• When oil appears to shimmer, fry 1 nut to test for heat.
• Nut should begin to sizzle immediately.
• Fry 1/3 batch of nuts at a time, for 4 to 5 minutes, uncovered.
• Toss nuts before each batch and repeat.
• Using a slotted spoon, transfer each batch to a cookie sheet to cool.
• Season to taste, with salt and break apart when cool.
• Chinese Fried Walnuts are ready.

Chinese Samosa

Ingredients:

• 1 cup Noodles (boiled)
• 1 carrot (grated)
• 2 onions (sliced)
• 2 cup cabbage (shredded)
• 1 tsp Soy Sauce
• ½ tsp Ajinomoto
• 2 tbsp Oil
• Salt to taste
• Oil for deep frying

For Dough

• 1 cup Maida
• ½ tsp Salt
• 2 tbsp Oil
• Water to knead

How to make Chinese Samosa:

• To make filling, heat some oil in a pan, and add cabbage, onions, carrot and ajinomoto to it. Cook till the vegetables become tender.
• Now add noodles, soy sauce and salt to the above. Stir it.
• After 2-3 minutes, put off the flame and allow it to cool.
• To make dough, mix maida, warm oil and salt in a thick bottomed vessel. Add water occasionally to the above till the dough becomes a slightly stiff.
• Cover the dough with a moist cloth and keep it aside for 15-20 minutes.
• After the due time, take the dough and roll out small circles of 5’’ diameters from it.
• Cut each circle into two halves and run a moist finger along the diameter. Join the edges of each semi-circle to make a cone.
• Place a tbsp of filling in the cone and seal third side as above.
• Repeat the same procedure for the remaining circles.
• Now deep fry these stuffed cones in oil on low to medium flame till light brown.
• Chinese Samosa is ready to eat. Serve hot with tomato ketchup.

English Scones

Ingredients:

• 2-1/2 Cup all purpose flour
• 6 tbsp Sugar
• 1-1/2 tbsp Baking powder
• 1/2 Cup bread flour
• 1 tbsp Soymilk
• 1 Cup raisins
• 2 Eggs
• 4-1/2 tbsp Unsalted butter, chilled and cut into pieces
• 1 Egg yolk
• 3/4 tsp Salt
• For Glaze:
• 1 Egg yolk beaten, with 2 tbsp of water

How to make English Scones:

• Preheat the oven to 375 degrees F.
• Butter and flour the large cookie sheet.
• Combine the dry ingredients in a big bowl.
• Add the butter to it.
• Add milk, eggs, yolk, raisins to it and mix till completely incorporated.
• Now turn the dough out onto the lightly floured surface and press it into thick rounds with floured 3-inch round cookie cutter.
• Gather scraps and reform into one inch thick rounds and shift the rounds to prepared baking sheet, spacing equally.
• Brush the English Scones with glaze.
• Place it into the Refrigerator for about 15 minutes.
• Bake it till golden brown for about 25 minutes.

Batata Vada

Ingredients:

• 2 Cups besan
• 3/4 lb Potatoes
• 2 tbsp Grated coconut
• 4 Onions, chopped finely
• 4 Green chillies
• 4 Cloves garlic
• Sugar to taste
• Juice of one lime
• A few sprigs coriander leaves, chopped
• 1 tsp Mustard seeds
• A small piece ginger
• 1 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1 tsp Cumin seeds
• A pinch of baking soda
• Oil for deep frying
• Water as required
• Salt to taste

How to make Batata Vada:

• Cook potatoes into the Pressure cooker until soft.
• Peel and mash them, keep aside.
• Grind green chillies, garlic and ginger together to make a fine paste.
• Combine this paste, potato, onions, coriander leaves, sugar, lime juice and salt, mix well.
• Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles.
• Remove it from the heat and add it to the potato mixture.
• Take another bowl and combine besan, salt, cumin seeds, red chilli powder, baking soda, coconut, turmeric powder and little water in it, to make a thick batter.
• Add a tsp of hot oil to the batter.
• Make small balls from the potato mixture.
• Dip each ball in the batter and deep fry until golden brown.
• Serve hot batata vada with chutney or tomato sauce.

Indian Spring Rolls

Ingredients:

• For Making Rolls:
• 1/2 Cup maida (all purpose flour)
• 1 Cup milk
• A pinch Soda-bi-carb
• Oil for deep frying
• 1/4 tsp Salt

For Stuffing:

• 7-8 French beans, half boiled
• 1 Onion, finely chopped
• 1/2 Cup cabbage, cut into thin and long strips
• 1/2 Capsicum, cut into thin and long strips
• 1/2 Carrot, cut into thin and long strips
• 1/2 tsp Sugar
• 1/2 tsp White Pepper
• 1 tbsp Oil
• 2 tsp Soya sauce
• 1 tsp Corn-flour
• Salt as required
• A pinch ajinomoto

How to make Indian Spring Rolls:

• Cut the sides of the beans and put them in boiled and salted water for about one minute.
• Now Strain it through a strainer.
• Cut it along with all the other vegetables into thin and long pieces
• Take a pan and heat oil in it.
• Add chopped onions and fry for about 1 minute.
• Add sugar, ajinomoto, salt, white pepper, all the vegetables and cook for about 1 minute.
•3Combine soya sauce with it, mix well.
• Take a bowl and add salt to maida, milk, along with soda-bi-carb to make a fine batter for pancakes.
• Heat a nonstick pan and put half of the paste onto the pan and stir the pan so the paste spreads equally on the pan.
• When the bottom of the pancake is cooked, remove it from the pan and set aside on a dry cloth, not to cook the top portion of the pancake.
• Make the second pancake with the remaining paste in the same way.
• Place half the stuffing on the cooked side of each pancake and fold both the sides onto the stuffing.
• Now hold the sides and turn upward.
• Combine corn flour with 1 tsp water and cover the sides with the corn-flour paste.
• Heat oil in a pan and fry spring rolls on both the sides until it becomes golden brown.
• Put them on a tissue paper and cut them into 1 inch pieces.

Falafel Recipe

Ingredients:

• 1 slice White Bread (soaked in a little water)
• 2 tbsp Parsley (finely chopped)
• 1 Onion (finely chopped)
• 1 clove Garlic (crushed)
• 1 tsp Coriander Powder
• 225gms Chickpeas
• 1 tsp Cumin Powder
• 1/4 tsp Cayenne
• Salt to taste
• Oil for frying

How to make Falafel:

• First soak the chick peas overnight.
• Then drain the water and pour plenty of fresh water and cook for 1 - 1/2 hours until tender.
• Pound or blend the chick peas to a puree.
• Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
• Let the mixture rest for 1-2 hours, and then roll between the palms into firm 1'' balls.
• Heat oil in a deep bottomed vessel and fry the balls, a few at a time, until nicely brown all over.
• Drain and serve hot with lemon wedges.

Fish Patties

Ingredients:

• 1.5 kg Any kind of De-Boned Fish
• 2 Eggs (beaten)
• 3 cups Onions (chopped)
• 2 cups Celery (chopped)
• 1/2 cup Parsley (chopped)
• 6 cloves Garlic (minced)
• 900 gms Boiled Potatoes (mashed)
• 3 cups Bread Crumbs
• Salt and black pepper as per taste
• 4 tbsp Tabasco Pepper Sauce
• 1/2 cup Oil

How to make Fish Patties:

• Cut fish in small pieces.
• Rub each piece evenly with salt, black pepper, and sauce.
• Keep it aside for at least 15 minutes.
• Take a pot with ½ cup cooking oil and place the fish in it.
• Cook over medium heat until nearly done.
• Now add onion, celery and garlic. Cook for a few minutes and then remove from heat.
• Add mashed potatoes, parsley, bread crumbs, and eggs, Mix well.
• Use a large tablespoon to scoop mixture and flatten into round patties.
• Coat the patties with bread crumbs and fry until golden brown.

Chicken Burger

Ingredients:

• 1 Cup cooked chicken
• 2 Pickles (chopped)
• 1/2 Cup cheddar cheese (chopped)
• 1/2 Cup mayonnaise
• 1/2 tsp Garlic salt
• 1/2 tsp Celery salt
• 1/2 tsp Pepper
• Buns
• Salt to taste

How to make Chicken Burger:

• Mix chicken, onion, mayonnaise well.
• Add chopped pickles and cheese.
• Fill this mixture in buns.
• Heat it at 350 degrees in oven for 15 minutes.
• Serve hot with tomato sauce.