Coffee almond cake

Jain coffee almond cake

I call this jain because this cake is purely made without any stale (baasi) item. I made it for dikhshatri, so had to take care about the ingredients.

Note- baking powder can be used. Its composition is same as normal soda.

Ingredients - for the cake

1 big cup wheat flour 

1 big cup powdered sugar

1 tbsp - coffee powder
1 tbsp - cocoa powder
1 tsp - baking powder
1 tsp - normal soda
1/2 cup almonds grinded coarsely
Curd - 1tbsp
Ghee - 1/2 cup
Oil - 1 tbsp
Milk as required to make the batter

Method -
Mix all the ingredients (except oil) and blend them in 1 direction using a blender. Add milk little by litle. Make the batter like idli batter consistency. Blend for 10 mins in 1 direction. Now add oil and mix well once. Preheat a tawa, and select a container that completely covers the cake tin. Now apply ghee on the tim and dust it with flour. Pour the batter evenly in the tin. Keep it on the preheated tawa and cover it completely. Bake for 30 mins. Now check once with a knife, if it comes out clean the its ready orels bake for 5-7 more mins.

Coffee - Chocolate sauce 

Ingredients -
Ghee - 2 tbsp
Wheat flour - 1 tbsp
Milk - 1 cup
coffee - 1/2 tsp
Cocoa powder - 1 tsp
Sugar- 1/2 cup

Method
In a pan roast flour in ghee, when brown add milk and other ingredients. Stir well. Add more milk if you want thin sauce.

Decoration - almonds 

Rajma tacos

Rajma Taco

This combo of rajma and makki (corn meal) is just one of those combos you would love to try again. Stomach filling recipe.

Ingredients -
Taco shell - 12
*Rajma - 1 cup
**Salsa - 1 cup
***Cheese sause - 1/2 cup

Method -
there are 3 layer filling in taco. 1st salsa - 2nd rajma- 3rd the cheese sauce
So take a shell and step by step fill the first layer upto 1/4 th taco,
Then the rajma 1/2  taco and then the cheese 1/4th taco. This will fill the taco shell.
Consume as soon as served. The shell will stay crisp.

*rajma - recipe- cook 1 small cup rajma such that they are easily mashed. (Soak in hot water got 3-4 hours such that they can cook easily)
Purée 2 tomatoes, chop 1 small capsicum into small cubes. Now in a pan heat 1 tsp oil and fry capsicum then add tomato. Cook well. Now add 1 cube of cheese, 1 tsp oregano, 1 tsp basil. Mix well. Now add the mashed rajma. In the end wen everything is mixed and heated properly, off the gas and add 1tbsp tomato ketchup. Salt and pepper to taste.

**Salsa -
chopping to be done very tiny.
chop 2 tomato, 1 green chill , 1 capsicum, little coriander. Now mix all these and add 1 tbsp tomato ketchup, 1/2 tsp of each- (oregano , pepper, basil, mustard powder, salt). Blend once.
Mix well and refrigerate for an hour. The flavour blend with each other.

*** cheese sauce - 3/4 th cup milk and 2 cubes cheese. Heat in a thick bottomed pan. Add a pinch of all (oregano, pepper, basil, mustard powder, salt).

Katori chat (dahi)

Katori chat (dahi)

This is one of the most famous chat in north India. It has all the flavours put in 1 bowl (katori).

Ingredients - serving 2
Katori - 4
Cumcumber and  tomato chopped - 1/2 cup
Curd (boiled and chilled) - 1 cup
Kabuli channa/moong/rajma - any1 - 1/2 cup(boiled and mashed)
Green chutney - 4 tsp
Imli chutney - 4 tsp
Coriander, Bhel sev, and khara boondi for garnishing

Method -
Mix cucumber, tomato, and mashed pulse. Mix them with salt
So make it this way-
There are 3 layers in a katori.
1st - veggie+pluse mixture
(1/2 katori)
2nd - both the chutney (1/4)
3rd - dahi (1/4)
And then garnish with sev and boondi  and coriander.
Serve immediately for crispy effect.

Note - boiling the curd is very important. Other wise it cause KATWAL, scientifically proven causes white patches on skin.

You can use pulses or skip them too.

Pudina Pulao

Pudina Pulao

Most easiest rice recipe. You can make it anytime you have leftover pudina chutney.

Ingredients -
1 bowl cooked rice
1/2 bowl mixed veggie
2 tbsp pudina chutney
Mustard and jeera - mix (1tsp)
Oil 1 tbsp
Salt to taste

Mixed veggie -  peas, beans, corn, cabbage, capsicum (boil them)

Method -
In a pan heat oil, add mustard seeds and jeera. Add chutney, and fry it the oil comes out, add veggie and rice.
Mix completely. Serve hot with raita.

Tomato soup (easy method)

Tomato soup

This soup is almost everybody's favourite.
In the morning I received a image (shared below) which made me make tomato soup today.
This is the easiest method of making tomato soup. I call it Boil-blend-boil.

Ingredients - makes 2 serving
4 fresh ripe tomatoes
Salt and pepper  to taste
Black salt (sanchal) to taste
Water to boil 1 1/2 glass (depends on the consistency you want, tomatoes purée is thick.)

Method - in a pressure cooker, add 1 1/2 glass of water and tomatoes (each cut into half)
Cook till 2 whistles. Open when the pressure is completly settled. Now blend the tomatoes. Purée them Completely. Sieve it. Again boil the tomato purée adding salt pepper and sanchal.  Add water if u need too. Boil for about 7-10 mins. Serve hot.

Wheat tarts INDIAN STYLE

Wheat tarts

I call them the indian tarts. A chat with its stomach filling stuffings. These are multi purpose. You can use them as
dahi katori
Stuffed veggie chat
Masala chat
And many more. You can make them at once and store them for more than a week.

Ingredients
Whole wheat flour- 1 cup
Salt to taste
1 tsp oil
1 tsp ajwain
1 tsp pepper powder
Oil for deep frying .

You will need small steel karori's about 3-4.

Method - mix flour, oil, salt, pepper, ajwain and crumble them well. Now add water little by little had make a medium hard dough. Keep the dough aside for 10 mins. Now decide the dough into 10 equal portions.( depends on your katori size)
Using a roiling pin role each portion into a medium roti. Now  take the katori and shape the roti on the katori. Press it firmly such that it sticks well. Remove the extra dough if any. (PICTURE FOR REFERENCE)
Now make for karori's in the same manner and dip them into oil. Keep the flame low.the dough will automatically leave the conners of the katori and take its shape. Steep fry till crisp and light brown.

Whole wheat nachos (deep fried roti)

Whole wheat nachos (deep fried roti)

My favourite tea time snacks. All of us love this. Its yummy and crisp. My mom makes this when we have left out roti's. Easy and delicious

Ingredients -
Left out thin wheat roti - 3 (Cut into 4 piece each)
Oil for deep frying

Method cut the thin roti into 4 equal halfs. Deep fry them till crisp.
Sprinkle chilli powder on it when hot.
Store in airtight container.

Taco (corn shells)

Tacos

Its the same as nachos. Just the shape differs. These are shaped in such a way that, you stuff in vegetable/ sauces in it.

Ingredients -
Makki ka aata - 1 cup
Maida/wheat flour - 1/2 cup
Salt to taste
1 tsp oil
Warm water to make dough
Oil for deep frying

Method
Mix all the above dry items and oil, use warm water and make a semi soft dough. Keep it covered for 10 mins.
Now divide into 5 equal portions. Using a rolling pin role each 1 into a chapati. Should not be too thin. Now cut the round into small rounds using a small lid. Deep fry the pieces till crisp.  As soon as u take out bend then to C shape. Once its cold it wont be able to bend. It will break instead.

Variation -
While making the dough, you can add basil-oregano-pepper-ajwain-chi oli flakes. (what ever flavour you want the taco to be.)

Note - I use wheat maida instead of the market one. This gives my taco a little orangish brown colour but tastes the same and wheat flour is healthy too. Make little at a time such that they stay crisp and fresh. This quantity makes almost 20 tacos

Nachos - corn chips

Nachos

A famous snack, kids favourite, tastes yummy and also good for health as its made of makki (corn)
There are places in recent times, where Popcorn have been replaced by nachos.
Easy to make. These crispy chips will surely win your heart. Lets see what exactly goes into this.

Ingredients -
Makki ka aata - 1 cup
Maida/wheat flour - 1/2 cup
Salt to taste
1 tsp oil
Warm water to make dough
Oil for deep frying

Method
Mix all the above dry items and oil, use warm water and make a semi soft dough. Keep it covered for 10 mins.
Now divide into 5 equal portions. Using a rolling pin role each 1 into a chapati. Should not be too thin. Now cut the round into equal horizontal and vertical cuts. Deep fry the pieces till crisp.

Variation -
While making the dough, you can add basil-oregano-pepper-ajwain-chi oli flakes. (what ever flavour you want the nachos to be.)

Note - i use wheat maida instead of the market one. This gives my nachos a little orangish brown colour but tastes the same and wheat flour is healthy too. Make little at a time such that they stay crisp and fresh. This quantity makes almost two big plates of nacho serving. 

Bajra roti (hogra)

Bajra roti (hogra)

Its a famous winter food (Rajasthani cuisine). A must have in winters at every Rajasthani home.
Its a little tricky to handle this soft bajra aata, but using my technique you will easy be able to make it. Just remember a few notes before trying.

Ingredients - makes 1
Bajri ka aata - 1 small cup
Salt to taste
Water to make dough

Method - use a deep tawa for cooking roti.
take a round big bowl and mix in salt and flour. Add water little by little and keep
Mixing. Don't add to much water at once. This may spoil your dough. Now make a soft dough (As in the picture). Make a round ball and coat it with sufficient flour and keep it on the plastic file. Close the file (as in the picture) and using a rolling pin . Do not apply to much force on the dough. Softly role it into a roti. Now using ua Palm remove it from the file and directly put it on the preheated tawa. Keep the gas on low flame. After 2 mins turn it on the other side using a Woden spatula. Be gentle because there are high chances of breakage. Now let it roast from
The other side. When its roasted from 1 side then flip it to the other side.
Check the pictures to understand btr.
Roast only till its light brown. 

Makki ki roti (hogra)

Makki ki roti (hogra)

Like bajri roti this is also a famous winter food (Rajasthani cuisine). A must have in winters at every Rajasthani home.
Its a little tricky to handle this soft flour, but using my technique you will easy be able to make it. Just remember a few notes before trying.

Ingredients - makes 1
Makki ka atta - 1 small cup
Salt to taste
Water to make dough
Ghee for serving

Method - use a deep tawa for cooking roti.
take a round big bowl and mix in salt and flour. Add water little by little and keep
Mixing. Don't add to much water at once. This may spoil your dough. Now make a soft dough (As in the picture). Make a round ball and coat it with sufficient flour and keep it on the plastic file. Close the file (as in the picture) and using a rolling pin . Do not apply to much force on the dough. Softly role it into a roti. Now using ua Palm remove it from the file and directly put it on the preheated tawa. Keep the gas on low flame. After 2 mins turn it on the other side using a Woden spatula. Be gentle because there are high chances of breakage. Now let it roast from
The other side. When its roasted from 1 side then flip it to the other side.
Check the pictures to understand better.
Roast only till its light brown.
Serve hot with lots of ghee

Note- eating ghee with this is important as makki (corn) creates heat in body.

Thin crust pizza

Thin crust pizza -
Best evening snack, favourite of all age group. Try this at home. It tastes same as the restaurant.

Ingredients- 1 pizza

Thin crust base - 1 (recipe at
http://jaincoooking.blogspot.in/2014/12/thin-crust-pizza-base.html?m=1

Red sauce - 1/2 cup ( recipe at
http://jaincoooking.blogspot.in/2014/11/jain-red-sauce.html?m=1

Mixed vegetables - 1 cup all cut into thin strips.
Capsicum- (green, yellow, red) , baby corn/sweet corn, tomato.
Panner - few cubes (optional)
Cheese grated- 1 cup
Spices - chilli flakes, basil, oregano and pepper

On the thin crust base, apply sauce evenly, sprinkle 1/2 cheese, arrange the vegetables on the cheese, add again sprinkle cheese on the vegetables. Now sprinkle all the dry spices- to taste
Pre heat the gas oven, cook the pizza for 1 min high flame, 5-7 mins low flame. The cheese should melt.
Serve hot with ketchup.

Note-
cooking time depends on the hardness you want.
Thin crust becomes hard easily.

http://jaincoooking.blogspot.in/2014/11/jain-red-sauce.html?m=1

Thin crust (pizza base)

Thin crust (pizza base)


Thin crust is a huge success in the pizza industry. These pizza's have gained a high popularity and are easily made at home also.
These pizza s do not need yeast as there s no requirement of fluffiness.

Ingredients - makes 2 crust
Maida / aata  - 1 cup
Salt - 1 tsp
Baking soda - 1 tsp
Home soda - 1 tsp
Sugar - 1 tsp
Curd as required to make dough

Method - sieve all the items excluding sugar. Add sugar and make a dough with the help of curd. Continuously keep rubbing the dough on a soft surface. Pack it in a  food cover or a cloth.
Keep the dough settled in a hot place for about 3-4 hours. Remove the dough and rub it gentle using little oil. Divide into equal portions. Now take 1 portion, make a round ball and with the help if little dry flour, shape thin roti out of it.
On a pre heated griddle cook the roti on 1 side. That will be the base if the pizza. Do the same with the second portion.

Note- this can be made into thick crust also.
Variation -
-add ajwain to make ajwain base
-add chilli flakes to make chilli base
-add oregano, pepper and basil to make herb base.

Khakra chat

Khakra chat

Khakra chat is a crunchy, spicy and delicious chat. You will love it once you try this. Just a minute dish. I eat this when i am extremely hungry and lazy to make something hot. Try this and I challenge you will ask for more.

Ingridients

Khakra - 2
Cucumber, tomato and few strands of coriander chopped - 1 cup (if u like it spicy then add green 1 chilli finely chopped)
Green chutney - 2 tsp
Tomato sauce  - 2 tsp
Bhel sev - 1/2 cup ( variation- if u like  raw cheese then sprinkle grated cheese)

Method -
apply 1 tsp- tomato sauce
and 1 tsp green chutney on the khakra, set the vegetables evenly on the khakra, sprinkle sev (cheese).
To be served as soon as made,
I use cucumber and tomato slices. And the break the khakra into 2 and make it a sandhwich.

Note -
Coriander pudina chutney should be made spicy, and add lime in the chutney to make it more tastier.

Serve as soon as its ready, or-else  khakra will get soggy.

You can also use fried roti in this recipe.

Cheese khakra chat tastes even more yummy

Jain schezuan fried rice

Jain schezuan fried rice  

Spicy and hot. Schezuan sauce is the main ingredient that makes this rice so tasty and spicy. 

This sauce is easy to make, And storable.

Ingredients -
Rice - 1 1/2 boiled cup
Veggie - capsicum, beans, cabbage (finely chopped)
*Chinese masala - 1 tsp
**Schezuan Sauce - 2 tbsp
Oil to fry
Salt to taste
Coriander to garnish

Method
*Chinese masala makes 1 tbsp, use according to taste. Can also b used in noodles, fried rice etc.
Ingredients -


1 tsp Schezuan pepper corn
4 whole star anise
3 cloves
2 cinnamon
1 tsp fennel seeds
 Dry roast them and gring them to powder

**schezuan sauce -
10 dry Kashmiri red chillies soaked in hot water, grinded to paste
Soya sauce - 1 tsp
Tomato sauce - 1 tbsp
Vinegar/lime - 1 tsp
Green chilli - 1 finely chopped
Ginger powder - 1tsp
Salt and sugar to taste
1 tsp Oil
Heat oil in a pan add all the ingredients and bring it to boil, add water if required. Tomato Sauce consistency is required.

Schezuan rice -
In a pan heat oil, fry all the vegetables till tender. Now mix the rice, sauce, and masala. Toss well such that the rice are coated well with sauce. Add salt if required. Serve hot.

Dal tadka (chilka moong dal)

 Dal tadka ( chilka moong dal ) 

This is a all time favourite, a super healthy Rajasthani cuisine. The flavour of the dal is so enhancing by its own that you need no masala to add in. Make this when you are super hungry and you need a stomach filling meal. (simple, super fast to make)

Dal - for 2
ingredients
Chillka dal - 1 cup
Channa dal - 1/2 tsp
Red chilli powder - 1 tsp
Dhaniya powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste

For tadka
Ghee - 2tsp
Mustard seeds + jeera - 1tsp
Hing - pinch
Curry leaves -  3-4
Kashmiri red chilli - 2
Garnish with coriander

In a pressure cooker, cook dal ( add salt turmeric powder, Dhaniya powder, red chilli powder)
adding enough water (2 cups)* ,
upto 3 whistles.
After the dal is cooked, let the pressure cooker settle down**
, After the whole steams out,
Open the lid and add the tadka
Tadka - heat ghee in a pan, add hing jeera, mustard seeds , let it crackle, now add chilli, curry leaves.
Add the tadka to the dal, boil the dal once.
Garnish with coriander

Note-
-* according to dal's consistency, you can add hot water. That will mix well with the dal, do not add normal water. This dal is usually thick not liquidy

- **while working with pressure cooker be very careful. Water quantity should be according to the pressure cooker size. Open only after its completely settled.

Soya stick bhel

Soya stick bhel

This yummy chat is best in its own way. Made of soya stick and the normal bhel ingredients. Its unique in its own way. Crispy, tangy, and spicy. Best made as an evening light snack.

 Ingredients
Puffed rice - 2 cups
Chopped tomato and cucumber - 1 cup
Spicy Coriander- pudina  chutney - 2 tsp
Soya  sticks - 1/2 cup
Sev - 1/4 cup
Salt, pepper, chilli to taste .
Pani puri - 4 crushed.
Coriander to garnish.

Method - mix all the above ingredients. Mix well.
Bhel is ready. Eat soon after its mixed. Soya sticks add a cruch to the bhel. Make the coriander pudina chutney a little more spicy than usual.

Mix veg- corn soup

Mix veg- corn soup

The second favourite choice of soup, 1st being tomato soup. This soup is yummy, filled with loads of veggie. 

Ingredients -
3 cups water/ veggie stock
1 cup mixed veggie (bean, corn, cabbage, capsicum)
Corn flour - 2 tsp
Salt, sugar and peeper to taste.
Coriander to garnish

Method - boil water and add veggie. Cook them till soft. In a bowl, mix corn flour and water making it into paste. Add the paste into the water- veggie mixture. Stir such that no lumps are formed. Add salt sugar and pepper. Garnish with coriander.
Serve hot.

Sweet corn tikki

Sweet corn tikki 

Delicious combo

ingredients -
Kacha kela - 1boiled and mashed medium
Sweet corn kernels - 1/2 cup (boiled and slightly crushed)
Bread crumbs - 1/2 cup
Chaat masala - 1 tsp
Jeera powder - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Salt and pepper to taste
Oil for cooking
Coriander leaves - 1/4 cup

Method - in a bowl mix mashed kela, corn, half bread crumbs and all the ingredients. Mix well and bind it to make a soft dough. Make equal portions of the dough. Now shape as desired. Coat bread crumbs. Heat a griddle, apply oil and shallow fry them. Fry till its golden brown.
Serve hot with chutney or ketchup

Note - you can use soji ( semolina ) instead of bread crumbs.
If there's sme problem in binding, u can add a but of corn flour. 

Healthy rajma tikki

Healthy rajma tikki    

Rajma is the main source cholesterol-lowering fibre. It reduces the risk of heart attacks, and is the best source of protein. Do take rajma in your daily diet. Rajma can be made into varieties of yummy dishes. One of them is rajma tikki. 

Ingredients -
Kacha kela - 1 boiled and mashed medium
Rajma - 1/2 cup cooked and mashed
Bread crumbs/ Oats 1/2 cup
Chaat masala - 1 tsp
Jeera powder - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Salt and pepper to taste
Oil for cooking
Coriander leaves - 1/4 cup

Method - in a bowl mix mashed kela,  rajma, half bread crumbs and all the ingredients. Mix well and bind it to make a soft dough. Make equal portions of the dough. Now shape as desired. Coat oats / bread crumbs (I have used oats)
Now Heat a griddle, apply oil and shallow fry them. Fry till its golden brown.
Serve hot with chutney or ketchup

Note - you can use soji ( semolina ) instead of oats.

Cheese stuffed tikki

Cheese stuffed tikki

Ingredients -
Kacha kela - 2 boiled and mashed medium
Grated cheese - 1 cup
Bread crumbs - 1/2 cup
Chaat masala - 1 tsp
Jeera powder - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Salt and pepper to taste
Oil for cooking
Coriander leaves - 1/4 cup

Method - in a bowl mix mashed kela, half bread crumbs and all the ingredients. Mix well and bind it to make a soft dough. Make equal portions of the dough. Now shape as desired.  Add cheese in centre and close it. (like kachori stuffing). Coat bread crumbs. Heat a griddle, apply oil and shallow fry them. Fry till its golden brown.
Serve hot with chutney or ketchup

Note - you can use soji ( semolina ) instead of bread crumbs.

Stuffed tikki

Stuffed tikki  

Little variation to the usual tikki. Its stuffed with veggie. Its also called bambaiya tikki.

ingredients

Outer layer  - 

Kacha kela - 2 boiled and mashed medium  

Bread crumbs - 1/2 cup
Salt to taste

For stuffing 

Mixed vegetables - Beans, capsicum, peas - mixed 1 cup (boiled and crushed)
Chaat masala - 1 tsp
Jeera powder - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Anchoor powder - 1 tsp
Salt and pepper to taste
Coriander leaves - 1/4 cup chopped

Method - In a bowl mix mashed kela, half bread crumbs and salt. Mix well and bind it to make a dough. Make equal portions of the dough.

Stuffing- mix vegetables and all the ingredients. Mash well.
Now take a portion of dough and stuff the veggie mixture  in the tikki from centre and close the tikki  (like kachori stuffing).
Coat bread crumbs. Heat a griddle, apply oil and shallow fry them. Fry till golden brown.
Serve hot with chutney or ketchup

Note - you can use soji (semolina) instead of bread crumbs.

kela - peas tikki

 kela - peas tikki  

 A variation to the normal one.

ingredients -
Kacha kela - 1 boiled and mashed medium
Peas - 1/2 cup boiled and mashed
Bread crumbs - 1/2 cup
Chaat masala - 1 tsp
Green chilli - 2 tsp chopped
Jeera powder - 1 tsp
Coriander powder - 1 tsp
Green chilli paste - 1 tsp
Amchoor powder - 1tsp
Salt and pepper to taste
Coriander leaves, pudina leaves - 1/2 cup (crushed)
Oil for cooking
Method - in a bowl mix mashed kela, peas, half bread crumbs and all the ingredients. Mix well and bind it to make a soft dough. Make equal portions of the dough. Now shape them as desired. Coat bread crumbs. Heat a griddle, apply oil and shallow fry them. Fry till its golden brown.
Serve hot with chutney or ketchup .

Note - you can use soji ( semolina ) instead of bread crumbs.

Panner - veggie tikki

Panner - veggie tikki  

 Paneer brings a softness to the tikki, sweet and mild taste. This one is A healthy and a all time kids favourite tikki. 

Ingredients -
Kacha kela - 1 boiled and mashed medium
Paneer - 1 cup crumbled
Bread crumbs - 1/2 cup
Green chillies chopped - 2 tsp
Chaat masala - 1 tsp
Jeera powder - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Salt and pepper to taste
Anchoor powder - 1 tsp
Oil for cooking
Coriander leaves - 1/4 cup

Method - in a bowl mix mashed kela,  paneer, half bread crumbs and all the ingredients. Mix well and bind it to make a soft dough. Make equal portions of the dough. Now shape as desired. Coat bread crumbs. Heat a griddle, apply oil and shallow fry them. Fry till its golden brown.
Serve hot with chutney or ketchup

Note - you can use soji ( semolina ) instead of bread crumbs.

Jain mix veggie tikki

Jain mix veggie tikki

Healthy, tasty and absolute yummy recipe. Can be made out if any left iver veggie. 

Ingredients -
Kacha kela, beans, capsicum, peas - mixed 1 cup  (boiled and crushed)
Bread crumbs - 1/2 cup
Chaat masala - 1 tsp
Jeera powder - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Amchoor powder - 1tsp
Salt and pepper to taste
Oil for cooking
Coriander leaves - 1/4 cup
Method - in a bowl mix mashed veggie mixture, half bread crumbs and all the ingredients. Mix well and bind it to make a soft dough. Make equal portions of the dough. Now shape as desired. Coat bread crumbs. Heat a griddle, apply oil and shallow fry them. Fry till its golden brown.
Serve hot with chutney or ketchup

Note - you can use soji ( semolina ) instead of bread crumbs. 

Jain plain tikki

Jain plain tikki

Quick recipe, stomach filling. Best compliment to many main coarse and an all time favourite starter. Simple dish, multiple uses. 

Tikki banao, khud jaan jao 😜.  

Ingridients -
Kacha kela - 2 boiled and mashed medium
Bread crumbs - 1/2 cup
Chaat masala - 1 tsp
Jeera powder - 1 tsp
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Anchoor powder - 1 tsp
Salt and pepper to taste
Oil for cooking
Coriander leaves - 1/4 cup

Method - in a bowl mix mashed kela, half bread crumbs and all the ingredients (excluding oil). Mix well and bind it to make a soft dough. Make equal portions of the dough. Now shape as desired. Coat bread crumbs. Heat a griddle, apply oil and shallow fry them. Fry till its golden brown.
Serve hot with chutney or ketchup

 

Note - you can use soji ( semolina ) instead of bread crumbs. 

Noodle franky

Noodle franky - tangy

Franky is a quick mixture of roti and subji for the people who are in a hurry. This recipe has a twist with the normal procedure. Noodles are fried with veggies and stuffed between the roti.

Ingredients -
Wheat Roti* - 2
Red chilli sauce** -2 tbsp
veg noddles***- 1 cup

Method - take a roti and heat it on a griddle. Apply red chilli sauce on the roti and stuff in noddles in a horizontal pattern. Close the roti from both the sides. Heat it on the griddle applying sme oil. Shape into equal portions. Serve hot with chutney or ketchup.

*Roti - like normal roti, make it thin and roast it half. (Half will get roasted while making franky)

**Red chilli sauce- pressure cook 2 tomatoes and 2 Kashmiri red chilli.  Add a very little water. Remove the skin and seeds of the tomato, blend chilli and tomato into paste. Heat oil in a pan and add the  paste (salt sugar and pepper to taste) to it. Keep boiling till its a thick paste.

***veg noddles - 4r this recipe
boiled Hakka noddles -3/4 cup
Capsicum, cabbage - 1/4 cup
Chilli flakes, pepper salt - to taste
Oil - 1 tsp
Coriander - garnishing

Method-
In a pan  heat oil, fry the vegetables, add the noddles, salt pepper and flakes. Toss well to coat the noddles evenly. Garnish with coriander.

Cheese Herb toast

Cheese Herb toast 

This yummy toast is just a perfect compliment to pasta's. Its easy to make. Its crunchy, crispy, and creamy. 

Ingredients-
Bread slices- 2
Basil, oregano, chilli flakes, pepper
- mixed 1 tbsp
Grated Cheese - 2 cubes
Ghee to Roast
Coriander to garnish

Method- apply ghee and Roast both sides of the bread on a griddle. On one side of the bread apply ghee and sprinkle the mixed herbs. Sprinkle grated cheese and cover lid and roast it again. The cheese should melt. Sprinkle herbs on the cheese. Garnish with coriander.cut into 4 equal triangles.

Note- u can skip the cheese and just make plain herbal toast. 

Veggie- cheese toast

Veggie- cheese toast

A perfect combo of cheese and veggies. A stomach filling recipe. 

Ingredients -
Wheat Bread slices- 4
cucumber, capsicum and tomato - 1 cup (chopped into small cubes)
Grated cheese- 2 cubes
Spicy green chutney - 2 tbsp
Salt and pepper to taste
Ghee to roast
Use the stove toaster to make this (if not use griddle)

Method - in a bowl mix cheese, vegetables, salt and pepper.
Apply ghee and chutney on the bread slices and top it with veggie-cheese mixture. Cover with another bread slice. Toast on both the side till golden brown.
Serve hot with ketchup or chutney.

Cheese chilli toast

Cheese chilli toast 

Perfect combo of sweet cheese and spicy chillies.

Ingredients -
Wheat Bread - 2 slices
Cheese slices - 2
Chilli grinded coarsely
Ghee to roast salt and pepper to taste.
Coriander for Garnishing

Method- apply ghee and chilli paste on 1 side of both the slices. Top it with a cheese slice, sprinkle some salt and pepper, granish coriander, and cover with the other bread slice. Roast on a griddle. Roast it golden brown. Serve hot with ketchup.

Note - you can add green chutney instead of chilli paste to make it mild and less spicy.