Onion Samosa
Ingredients
1 cup Atta (Wheat Flour)
1/2 tsp chatmasala.
1 tsp chilli powder
1 bunch coriander leaves
1/2 tsp cumin powder
3 number green chillis
1 cup maida
to fry 0 Oil
1 cup onions
1 cup poha
as needed 0 salt
as needed 0 water
Directions
● Take a bowl add maida,atta,salt, 1 tsp oil mix well then add water to make a soft dough rest it for 10min.
● Now in another bowl,take onions chopped,poha,chilli powder,cumin powder,green chillis chopped,oriander ,chat masala mix well.
● In a small bowl add 1tsp of maida mix with some water and make a paste keep a side.
● Now take the dough make a thin chapaties and take a pan slightly cook the chapatis both the sides do not cook more.
● Once chapaties are ready cut the chapati sheets into long triangle shape.
● Now apply maida paste one side of the sheet make a cone shape stuff the mixture in the cone then close the edge.
● In a pan add oil to deep fry, first half fry and remove then after 5min fry again till golden colour
Cabbage Kofta Curry
INGREDIENTS:-
FOR KOFTAS
½ cabbage head finely chopped
3 tsp chana dal boiled
pinch of shahi jeera
1 green chilli finely chopped
pinch of red chilli powder
1/2 tsp besan for binding
oil for frying
FOR THE GRAVY
1 onion chopped
1/2 tsp of shahi jeera
1 tbsp ginger garlic paste
pinch of turmeric
1 tsp red chilli powder
1 1/2 tbsp coriander powder
1 tsp cumin powder
2 tbsp cashew powder
1/2 to 3/4th cu p of yoghurt beaten
1 tsp dry mango powder
oil for cooking
DIRECTION:-
KOFTAS
• Boil some water in a pan,then add the finely chopped cabbage.boil the chana dal till its 70%
• done.add the chana dal to the steaming cabbage,cover and cook till the cabbage is soft and
• cooked completely and also the dal.cooking cabbage properly is necessary so that the koftas
• don't break while frying.
• when they are well done put them on a muslin cloth and squeeze out all the water from it.reserve the water
• don't throw.
• Now take the cabbage and chana dal,to it add pinch of shahi jeera,red chilli powder,chopped green
• chilli,salt,little besan and mix everything so that you can make small balls of it ready to fry.
• heat the oil on slow flame,avoid heating oil too hot.drop them in oil and fry them on slow heat
• till they get golden brown,remove them and set aside.
• GRAVY
• Heat some oil in the pan,add shahi jeera and then onion,little salt and cook the onions till they are
• slightly brown.then add the turmeric and ginger garlic paste,when g-g paste is cooked add the
• reserved water to it.then add the red chilli powder,coriander powder and cumin powder and mix
• well and then add the beaten yoghurt to it and bring it to nice boil till gravy is cooked.
• gravy is done when the froth coming disappears completely.when it come to boil and thickens
• little add the powdered cashew nuts which will further thicken the gravy to a nice consistency.
• then add the dried mint powder and let it cook and thicken.add the koftas and garnish with
green coriander.
Ragda Patties
Ingredients:
For Curry:
1 cup White Peas
1 tbsp Oil
2 - 3 Cloves
Cinnamon Pieces
1.4 tsp Asafoetida
1 small Onion Finely Chopped
1 Tomato Pulp
1/4 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Garam Masala
1 & 1/2 cup Water
Salt
For Pattice:
4 Boiled Mashed Potatoes
Coriander Leaves
1 tsp Ginger Chilli Paste
1/4 tsp Turmeric Powder
2 tbsp Cornflour
Oil
For Garnishing:
Date & Tamarind Chutney
Coriander Mint Chutney
Black Salt
Cumin Seed Powder
Red Chilli Powder
Coriander Leaves
Chopped Onions
Crushed Pooris
Gram Dal Sev
Lime Juice
Method:
- Soak the the white peas for 6 -7 hrs and pressure cook it
- Heat 1 tbsp oil, add cloves, cinnamon pieces, asafoetida, onions and cook it till the onions are soft
- add tomato pulp, add turmeric powder, red chilli powder, garam masala and mix everything well till everything is cooked properly.
- Add the pressure cooked white pea and mix everything well
- Add water, salt and let the curry boil for 5 mins.
- Meanwhile in a bowl, take smashed potatoes, coriander leaves, ginger chilli paste, turmeric powder, salt, cornflour and mix everything well to make a dough.
- Apply oil in hands and take a generous amount of the dough and make flat balls out of it.
- Take the curry off the flame and heat some oil to roast the patties till nice brown colour on both the sides.
- Get them out once they are fried and plate it.
- Pour the curry on top of the patties.
- Add date & tamarind chutney, coriander mint chutney, black salt, cumin seed powder, red chilli powder, coriander leaves, chopped onions, crushed pooris, sev and lime juice and its ready to be served.
Pav Bhaji
INGREDIENTS-
2 onions finely chopped
3 small potatoes boiled and mashed
1 cup boiled vegetables (cauliflower, carrots, green peas)
1/2 capsicum finely chopped
4 tomatoes chopped
1 teaspoon red chilli powder
lemon
coriander leaves
salt
2 tablespoons of butter
1 teaspoon grated cheese
1-2 tablespoons of pav bhaji masala
bread
METHOD-
- Heat some butter on a flat pan. Add chopped onions, garlic paste. Cook till the onions are brown.
- Add capsicum and let it cook for 2 minutes. Add chopped tomatoes.
- Add pav bhaji masala, 1 tsp. kashmiri red chilli powder and salt. Cook the tomatoes well for 10-15 mins. Use a masher to mash the mixture.
- Add the boiled vegetables once the tomatoes are nicely cooked. Mash them well.
- Add a little water if you find the mixture thick. Mix it well again. Add coriander leaves to the mixture.
- Slit the breads, apply butter and warm them on the same pan.
- Put some butter on the top of pav bhaji.
.jpg)
