Baby corn manchurian

Baby corn manchurian

Baby corns are my favourite. I love eating them in every form be it sabji-starter-salad etc. a must try Chinese jain twist recipe. It's sweet and crisp.

Ingredients
6 baby corns cut lenght wise
1 tsp corn flour
1 tsp besan
1 tsp flour
2 tsp soya sauce
2 tsp tomato ketchup
Sugar to taste
Pepper to taste
Salt to taste
Coriander for garnish
Oil for frying
1/2 Capsicum cut in cubes

Method
Mix all the flours, 1 tsp of all sauces
Salt. Coat all the pieces.
Heat oil in a deep frying pan.
Dip the baby corn pieces 1 by 1 and deep fry them till golden brown.
Now in a yok, heat 1 tsp oil and fry capsicum, add all the sauces, pepper, salt and fried idli. Stir till coated completely.
Garnish with coriander. Serve hot.

Tip eat as soon as made to enjoy the crispiness.

Corn fritters

baby corn fritters

These fritters are a 2 mins snack. Tastes yummy. Do try them. Best tea time snack.

Ingredients-
Baby corn- 6 pieces

To be made into paste-
Besan- 3/4 cup
Corn flour- 1 tsp
Salt to taste
Chilli powder - 1/4 tsp
Amchor powder- 1/4 tsp
Chat masala to sprinkle

Oil for deep frying
Heat the frying pan.
Mix the paste ingredients.
Rub the corns with a little salt.
Now dip the corns in the paste and deep fry when the oil is hot.
 Fry till golden brown.

Serve hot with green chutney or ketchup.

Set dosa

Set dosa

Soft and fluffy, these two words describe these set dosa's the best.
Do try them.
Just needs a little preparations

Ingredients-
Rice- 2 cups
Poha- 3/4 cup
Curd- 1 cup
Salt to taste
Soda - 1/4 tsp

Method
Soak rice in water and poha in curd for 2 hours.
Grind then coarsely without using water. Curd will help in grinding. Add salt only at the time of making dosa. This batter has to be thick not watery.
Heat a pan, pour the batter and just spread a little to make a small round. It should be thick. Close the dosa pan with a lid. This will help in cooking and fluffing. Add ghee on top and turn the dosa. Cook completely and serve with veg stew and chutney.

Veg strew recipe-

Veg strew (Saggu)

Veg stew is nothing but our own saggu. We all South Indians love saggu. It's tastes best with hot puri and utapam. A very easy recipe.

Ingredients -
1 cup coconut chutney
1 cup boiled veg
1 tej pata
 Oil 1 tsp

Boiled vegetables include- (all should be finely chopped)
capsicum -2 tsp
Beans 2 tsp
Raw banana- 1 tbsp
Tomato - 1 tsp

For coconut chutney
Coconut - 1/2 cup
Dalia - 1 tbsp
3 green chillies
1 small piece dal chinni
2 lavang
2-3 pepper
Salt to taste
Gring all the ingredients well.

In a pan heat oil, add tej pata and fry the grinder chutney adding sufficient water after the oil separates and vegetables. Boil for 5 mins and serve hot with puri or utapam
Utapam recipe updated link-

Idli manchurian

Idli manchurian

Best Chindian recipe. Just love the taste of this soft and spicy recipe.

Ingredients
3 idlis cut in cubes(12 pieces)
1 tbsp corn flour
2 tsp soya sauce
2 tsp Tabasco sauce
2 tsp tomato ketchup
For Garnish sesame seeds
Pepper to taste
Salt to taste
Coriander for garnish
Oil for frying
1/2 Capsicum cut in cubes

Method
Make batter
Mix corn flour
1 tsp of all sauces
Salt
And little water.
Heat oil in a deep frying pan.
Dip the idli pieces 1 by 1 and deep fry them till golden brown.
Now in a yok, heat 1 tsp oil and fry capsicum, add all the sauces, pepper, salt and fried idli. Stir till coated completely.
Garnish with sesame seeds and coriander. Serve hot.

Tip eat as soon as made to enjoy the crispiness.

Gujrathi handvo

Gujrathi Handvo jain style

Amazing recipe with a blend of variety of tastes.

Ingredients make 2
1/2 cup rice
1 tsp channa dal
1 tsp tovar dal
1 tsp udadh dal
1 tsp moong dal
1/2 cup grated dudhi
2  green chillies
1 tsp fresh coriander
3 tsp oil
1/2 cup boiled curd
1 tbsp sesame seeds
1 tsp jeera
1 tsp mustard seeds
Turmeric powder pinch
Hing and salt to taste

Soak all the deals and rice together in boiled curd for around 4 hours, add chillies and turmeric, blend it to thick paste using little water if required. Now add salt, pack in a air tight container and keep it aside for 3-4 hours in sunlight.
After fermenting add grated dudhi, fresh coriander and mix well.

In a deep pan heat 1 1/2 tsp oil. Add jeera and mustard. Let it splutter. Now add hing and sesame seeds. Pour half of the batter and make it even, use a tight lid to cover. On low flame cook till it's crisp. Takes about 5 mins. Now turn it the other side and let it cook. Serve hot with chutney or
ketchup.

Tip- if the batter become a little watery add soji to it.

Green khaman

Green khaman

The flavour of mint enhances it's taste. A quick breakfast recipe.

Ingredients-
Batter-
1 cup soji
1/2 cup curd
Salt to taste
1/4 tsp cooking soda

Pudina chutney-
1/2 cup pudina
1 tsp jeera
1 tbsp water
1 green chillies
Salt to taste

For tadka-
1 tsp oil
Mustard seeds

Method-
Mix all the batter ingredients and steam it.  Cool and cut in cubes
Grind all the chutney ingredients.
In a pan heat oil and add mustard seeds, after it splutters add green chutney and stir it for 2 mins. Now add the khaman and mix well. Coat each piece with chutney. Serve hot.

Masala papdi

Masala Papdi

Best companion for tea is our masala papdi. The more you have the more you want. Try it and let me know about your expirience.

Ingredients

Wheat flour 1 cup
1 tsp chilli powder
1 tsp dhania powder
Pinch of turmeric
1/2 tsp ajwain
Salt to taste
2 tsp oil for moyan
And oil for deep frying

Mix all the ingredients together and make a dough.
Keep it aside for 10 mins. Now make small balls out of the dough and roll out puris. Dry them for around 2 hours. Deep fry till golden brown. 

Masala sev

Masala sev

Rajasthani twist to an gujrathi item.
Try and you will love it.

Ingredients-
1 cup -  besan
1 tsp oil
1 tsp chilli powder
Pinch turmeric
1/2 tsp ajwain.

Method- mix all together and make a soft dough. Heat oil in a deep frying pan. Now by using a sev making machine drop the sev into the hot oil.
Fry till crisp.
Cool and store in air tight container.

Tikki chat

Tikki chat

Tangy and spicy is the taste you will get in each bite of this recipe. Do try

Ingredients-
Tikki - 2 (any type of tikki)
Sweet tamarind chutney - 1 tsp
Spicy Green chutney - 1 tsp
Crisp sev - 1 tbsp

Method-heat the tikis.
Now in a plate arrange the tikki. Apply both the chutneys on the tikki and sprinkle sev.
Serve hot.

Chatpati sticks

Chatpati sticks

Just as the name suggests, they are tangy-spicy-crisp. Served best as a time snack .

Ingredients-
1 cup wheat flour
1 tbsp soji
1 tsp oil
2 green chillies
10-12 curry leaves
Sesame seeds - 1 tsp
Jeera - 1 tsp
Pepper crushed - 1/2 tsp
Pinch chat masala
Salt to taste
Oil for deep frying

Method
coarsely grind green chilli and curry leaves. In a bowl add all the ingredients and make a semi soft dough. Divide the dough into 4 equal portions. Roll each portion into thin roti and cut them into long stips. Deep fry. Sprinkle chat masala after taking it out. Cool and  store in air tight container.

Best served as a tea snack.

Salsa rajma salad

Salsa rajma salad

This combination is just one if the best combos. A must try for all the Mexican cuisine lovers.

Ingredients-
1/2 cup boiled rajma
*Roasted tomato- 1/2 cup
*Roasted green bell pepper- 1/2 cup
Tomato ketchup- 2 tsp
Oregano- pinch
Chilli flakes to taste
Black Pepper to taste
Olive oil - 1 tsp
Salt to taste
Fresh Coriander to garnish

Method -
Roasting * -grease  tomato and capsicum with oil and put it on flame. Keep rotating till the skin turns black. Now immediately put it in cold water. The skin will cum out. Clean the black skin and cut both into small cubes.
In a bowl mix the cut veggies and all the other ingredients.
Toss n serve with nacho chips

Roti peh boti

Roti peh boti
The dish is as cute as it's name. Small bhakriand bhaji served together hot and spicy.

Ingredients
Small cut  Bhakari* - 6 pieces
PAv bhaji'is Bhaji - 6 spoons
Lime
Coriander

Method - bhakari
Wheat flour- 1/2 cup
Ghee - 1 tsp
Salt to taste
Water to make hard dough

Mix all the ingredients and make a dough. Roll 1 big roti and cut small rounds using a cookie cutter.
Roast them on tava

Take the bhakari's in a serving plate. Now equally apply bhaji on each bhakari. Garnish with coriander.

Serve hot.
It's yummy trust me you will forget PAv bhaji after eating this 😜

Mini coconut idli

Mini coconut idli

Just a variation to the normal rava idlis. Coconut adds a crunch to the idlis and enhances it's flavour.

Ingredients-
Rava idli batter* - 1 cup
Coconut - 1 tbsp

Method-
Fill the mini mould with idli batter and drinker with coconut. Steam for 10 mins. The hot idlis are ready.
Serve with coconut chutney or simply relish with ghee. 

Masala paranta

Masala paranta

This roti is an amazing evening snack. Super delicious and can be made super fast.

Ingredients-
For making 2 paranta

Dough -
Wheat flour- 1 small cup
Salt to taste
Water to make dough
For Masala
Besan- 1 cup
Ghee-1 tbsp
Jeera powder- 1/2 tsp
Amchor powder- 1/2 tsp
Chilli powder- 1/2 tsp
Coriander powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
Salt to taste
Fresh Coriander- 1 tsp

Method-
Make a semi soft dough using wheat flour and salt

In a thick pan, heat ghee and roast besan. Roast till golden brown. Switch off the gas and add all the other ingredients. Mix well and let it cool.

Now divide the atta into 2 rounds.
And the masala into 2 portions.
Now expand the dough using your fingers and full in masala. Close the roti same as we do for kachori.
Use some flour and roll them into normal sized roti.
Heat a pan and roast the roti using ghee.

Serve hot with tea.

Crisp batti

Crisp batti - Also know as Fried Rota is a Typical Rajasthani dish.
A little tricky procedure, but really worth it. Refer the images for better understanding.

Ingredients -
1 cup wheat flour
1 tsp soji
2 tsp oil
Oil for deep frying
Salt to taste
Water for kneading

Mix all the ingredients and make a hard dough.
Make 2 equal rounds out of the dough and cook them in water for about 15-20 mins. After they are cooked, let them cool. Now cut each round into small triangles and deep fry them. Serve hot with dal

Paneer paranta

Paneer paranta

These yummy go healthy paranta's are just irresistible. Fast to make and easy to serve. Just an amazing platter of healthiness

Ingredients
Wheat flour -1 cup
Salt to taste
Make a soft dough

Paneer mixture
Crumbled panned -1 cup
Coriander -1 tsp
Amchor powder -1tsp
Pepper -1/2 tsp
Salt to taste
Mix all the ingredients together

Method

Make a round dough and stuff in the panner masala into it. Now refold it and roll a roti with it, on a pre heated tawa cook on both the sides .

Tip Enjoy with curd or raita.