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
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.
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.
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)
