Fusion Paan Shots

Fusion Paan Shots

Preparations Time: 10 Minutes.

Servings: 4

Ingredients

Betel Leaves: 2 Nos.

Gulkand: 2 Tbspn

Fennel seeds: 1 tspn

Full Cream Milk: 200 ml.

Sugar: 2 Tbspn

Eliachi(Cardamom) Powder: 1/2 tspn

Crushed Pistachio & Almond: 1 Tbspn

Vanilla Ice Cream: 1 Scoop.

Ice Cubes: 4-5 Nos.

Method

Take Milk and Ice Cream scoop in a mixer bowl. 

Add Finely chopped betel leaves, gulkand, fennel seeds, sugar, eliachi powder and ice cube.

Churn the mixture in the jar for about 1 - 2 minutes.

Paan shots are ready.

Serve it chilled in a shot glass.

Enjoy

Mexican Cheesy Potato Nuggets

Mexican Cheesy Potato Nuggets

Pre-Preparations: 15 Minutes

Preparations: 15 Minutes

Servings:4

Ingredients

Boiled Potatoes: 5 Nos. Medium in size.

Salt to taste

Oregano: 1 Tbspn

Red Chilly Flakes: 1 Tbspn

Olive Oil: 1 tspn

Fresh BreadCrums: 1/2 Cup

Dry Bread Crums: 1 Cup

Crushed black Pepper: 2 tspn

Grated Process Cheese: 2 Cubes

Corn flour: 2 Tbspn

Oil to fry

Method

In a mixing bowl, mesh the boiled potatoes roughly.

Season it with all dry herbs, Salt and mix it well. Keep on adding fresh bread crums to it and make slight tight dough from it. Lastly add oilve oil and mix it well. Keep it aside.

Prepare small nuggets from this dough.

In a bowl, make a thin slurry of Corn Flour. Take dry bread crums (made from Toasts) in another bowl.

Heat oil in a frying pan.

Take one by one nuggets. First deep it in corn flour slurry, and then coat it with dry bread crums. 

Deep fry all the nuggets on a medium heat till golden brown. 

Serve them hot with home made cheese Sauce.

Home made Cheese Sauce (Click Here for Recipe)

ENJOY

Green Peas "Potli"

Green Peas "Potli"

Pre-preparation Time: 15 Minutes
Preparation Time: 15 Minutes
Servings: 4

Ingredients

Maida (All purpose Flour): 300 Grams

Fresh Green Peas: 500 Gram

Grated Potatoes: 2 Medium

Green Chilly Garlic Paste: 2 tspn.

Lemon juice : 1 tspn

Salt to Taste

Hing: pinch

Garam Masala: 1 tspn

Sugar: 1 tspn

Oil to fry.

Method

Kneed the dough with Maida. Keep it soft like roti dough. Let it rest for a while.

Crush fresh green peas in a hand mixture or mirchi cutter.

Transfer it in a pressure cooker bowl. Grate a potato on top of that. Pressure cook it till 2 whistles. 

DONT ADD WATER AT ALL INTO THIS BOWL WHILE COOKING. Otherwise, it will be soggy.

Heat oil in a pan. Add green chilly/garlic paste, pinch of hing and saute for a while. 

Add the cooked mixture of green peas and potato into it.

Season it with salt and garam masala. Mix it well. Cook it for 2 -3 minutes or till it become dry. No Watery portion should be left in that. Mixture should be almost dry. Let it cool upto room temperature. 

Make small balls from this mixture for filling.

By the time, From the prepared dough, roll a big sized roti and cut small pooris from it with a cookie cutter.

Put mixture ball into poori and make small potlis from them.

In a fry pan, heat oil on a medium temperature. Deep Fry all potlis till brown.

Serve it HOT with Mint Coriander chutney / catch up / or any other deep of your choice.

ENJOY !!!

Medu VADA in Rajasthani Kadhi

Medu VADA in Rajasthani Kadhi

Pre preparation Time: 10 Minutes

Preparation Time: 20 Minutes

Servings: 4

Ingredients

Medu-Vada Batter: 1 Cup (We used Farmz2Familiez Ready to cook Urad Daal Batter)

Ginger Chilly Paste: 2 tspn

Salt to Taste

Oil to deep fry Vadas.

Curd: 1.5 Cup Thick Curd

Gram Flour: 2 Tbspn

Turmeric Powder: 1 tspn

Green Chilly: 2 Nos.

Hing: Pinch

Dry Red Chilly: 2 Nos.

Chopped Garlic: 6 -7 Nos.

Curry Leaves: 5 - 6 Nos.

Cumin Seeds: 1 tspn

Chopped Onion: 1 nos.

Water as required

Method

In ready Made medu Vada batter, add salt to taste, ginger chilly paste and mix well.

Deep fry Vadas from that and keep it aside.

In a mixing bowl, take Curd, add gram flour and pinch of turmeric powder and beat it with beater till smooth. Add some salt to taste.

In a pan, heat a table spoon of oil, add pinch of hing, green chilly, dry red chilly and curry leaves. Let them crackle for a while. 

Add chopped onion and cook it till it becomes translucent. Add chopped garlic to it. Mix it well.

Add the Curd Mixture to it and mix it properly.

Keep on adding water as required. 

Cook it till it become somewhat thick.

Kadhi is ready to be serve.

In a serving bowl,  add Kadhi and put deep fried medu vadas into it. Garnish it with shimmered red dry chilly and some coriander leaves.

ENJOY this fusion rajasthani KADHI PAKODA with rice / chapati / naan / any indian bread.

Multi-Millet 'Thatte' Idli PIZZA

Multi-Millet 'Thatte' IDLI PIZZA

Preparation Time: 20 Minutes

Servings: 2

Ingredients

Multi-Millet Idli Batter: 1 Cup (We have used Farmz2Familiez ready to use batter).

Salt to Taste

Chopped Onion: 2 Tbspn

Chopped tomato: 1 Tbspn

Chopped Capsicum: 1 Tbspn

Jalapeno: 5 - 6 Nos.

Grated Cheese: 1/2 Cup

Pizza Gravy: 1/2 Cup

Oregano: 1 Tbspn

Chilly Flakes: 1 Tbspn

Olive Oil: 1 tspn

Method

Use Dhokla Plate (Thatte Idli Plate) to prepare a large Idli from Multi-millet Idli Batter. Keep it aside. Let it cool for a while.

Spread Pizza gravy on the Idli. Top the pizza with all the toppings.

Lastly sprinkle grated cheese, oregano, chilly flakes and olive oil on top of it.

Bake it on Micro - High for 5 minutes.

IDLI Pizza is ready.

Serve it hot with any type of deep.

ENJOY !!!

SET DOSAI

SET DOSAI

Preparation: 30 Minutes

Servings: 4

Ingredients

Rice: 2 Cups

Udad Daal: 1/2 Cup

Poha (Rice Flakes): 1 Cup

Dry Methi (Fenugrik) seeds: 1 + 1/2 Tspn

Salt to taste

Oil to saute dosais.

Baking Soda: 1 Tspn

Method

Wash and soak rice, udad daal and Methi seeds for almost 6 - 8 hours.

Wash and soak Poha for 1 hours.

Grind Udad Daal, Poha and Methi seeds altogether in a mixture jar.

Take it in a mixing bowl and mix it well. Make sure mixture is smooth enough.

Grind Rice smoothly by adding necessary water. We used almost 1/2 Cup of water.

Add this rice paste to the previous mixture and mix them well.

Cover the bowl with the lead tightly and place it in a warm place over night (10-12 hours). We placed it in a preheated Oven.

Batter should be double raised and fermented in the bowl. Mix it lightly. 

Add salt and baking soda and mix again. Keep aside for 10-20 minutes.

On a flat pan, Put 1 tspn of Oil and spread batter like a pan cake. Keep it thick. 

Cook well both sides by applying little oil.

Set Dosai is ready to be served hot with GHEE.

Serve it with Hot Aloo palya (Mumbai style Potato curry) !!!

Indo-Italian Paneer Kaththi Roll

Indo-Italian Paneer Kaththi Roll

Pre-Preparation Time: 15 Minutes.

Preparation Time: 10 Minutes.

Servings: 4

Ingredients

Tortillas: 4 Nos.

Paneer(Cottage Cheese): 250 Grams

Hung Curd: 100 Grams

Gram Flour: 1 Tbspn

Onion: 1 Medium 

Green Bell Pepper: 1/2 Nos.

Yellow Bell Pepper: 1/2 Nos.

Red Bell Pepper: 1/2 Nos.

Cheese Spread: 1/2 Cup

Mint Mayonnaise: 1/4 Cup

Butter: 4 Tbspn

Honey Onion Sauce: 1/4 Cup

Mustered Sauce: 1 Tbspn

Red Chilly Sauce: 1 Tbspn

Tobasco Sauce: 1 tspn

Salt to Taste.

Olive Oli: 2 Tbspn

Freshly crushed Black Pepper: 1/2 tspn

Oregano: 2  tspn

Red Chilly Flakes:1 tspn

Method

Cut Onion, all three bell peppers into julienne.

Heat Oil in a pan. Saute them for 1 minutes. Season with some salt and crushed black pepper. Take it in a bowl and put it aside.

In a bowl, Take hung curd and gram flour. Season it with Salt and crushed black pepper and beat it well till it becomes smooth.

Saute Paneer Julienne on the flat pan from all the sides.

Add Paneer Julienne to it and mix it well. keep it aside for a while.

On a skillet, cook tortilla on both the sides for a while.

Take this tortilla on a flat plat. Apply butter and spread cheese to it. In the middle arrange sauted salad. On that, arrange paneer Julienne in a  row. Season it with oregano, chilly flakes, and all sauces.

Prepare all tortillas like this.

Roll each tortilla tightly. And serve it hot with your choice of Dip / Sauce.

Enjoy !!!

  

Gobi Manchurian

Gobi Manchurian

 

Preparation time: 25 Minutes.

Servings: 2

Ingredients 

Cauliflower pieces: 1 Bowl (250 Gms)

Chopped Spring Onions: 1/2 Cup.

Finely chopped Red Onions: 1/2 Cup. 

Finely chopped capsicum:1/2 Cup. 

Finely Chopped Garlic: 1 Tbspn.

Finely chopped Ginger: 1 Tbspn.

Green chillies (Finely Chopped) : 4-5 Nos.

Corn Flower: 3 Tbspn.

Dark Soya sauce: 2 Tbspn.

Green Chilly Sauce: 1 Tbspn.

Vinegar: 2 tspn.

Salt to taste. 

Oil to fry. 

Method 

Blanch (par boil) cauliflower pieces. 

Drain hot water from it and add all these cauliflower pieces into a chilled ice water for a while. 

Drain the water and take these pieces into a draft bowl. 

Sprinkle good amount of corn flower and coat each piece well. 

In a pan,  heat oil for frying. 

Deep fry all flower pieces until they are crispy. 

In another pan heart some oil.  

Add finely chopped Garlic, ginger and green chillies and let them become brown.

Add chopped Red onion to it and let it be brown. Add capasicum and sauté for a while. 

Add green chilly sauce,  Soya sauce and mix it well. Add salt and vinegar in the last and sauté the mixture for 2 3 minutes on the High flames. 

Add fried cauliflowers to it and mix it well. 

Make sure to have high flames throughout the cooking.

Garnish a serving bowl with cabbage leaves.  

Serve Gobi Manchurian into that.

Garnish with finely chopped spring onions.

Have it hot only 

Enjoy!!! 

Spicy moong in a curd gravy

Spicy moong in a curd gravy 

Preparation time: 15 Minutes. 

Servings: 2 

Ingredients

Moong (green beans): 1 cup. 

Long Chopped Onion: 1 medium.

Green chillies: 4 nos.

Chopped Garlic: 5 - 6.

Turmeric powder: pinch.

Mustard seeds: 1 tspn.

Salt to taste. 

Curry leaves: 5 - 6.

Thick curd: 1 Cup 

Gram Flour: 2 Tbspn.

Oil: 2 Tbspn.

Method 

Heat oil in a pan.

Add mustard seeds n let them crackeled.

Add chopped Garlic, curry leaves and green chillies to it and sauté it for a while. 

Season it with some salt and pinch of turmeric powder.

Add onion Julians to it and sauté until they become pink. 

Add boiled moong seeds n cook for 1 to 2 minutes. 

Add thick curd to it n mix it well. 

Add one cup water n close lead to the pan n cook it for another 2 minutes. 

Serve it hot with a roti or plain rice or jeera rice. 

Enjoy!!! 

Ragi Paddu

Ragi Paddu 

Pre-Preparation Time: 5 Minutes.

Preparation Time: 5 Minutes.

Servings: 2

Ingredients

Idli Batter: 2 Cup
Ragi flour: 1/2 Cup

Chopped onion: 1 medium

Chopped capsicum: 3 Tbspn.

Chopped carrot: 1 Tbspn.

Blanched corns: 1 Tbspn.

Chopped Green Chilly: 1

Oil: 2 Tbspn

Urad Dal: 1 Tbspn.

Cumin Seeds: 1 tspn

Curry leaves: 6 to 7

Method

Take a pan, heat 1 tbspn oil and add cumin seeds. 

Add green chillies, curry leaves, urad dal, onion, capsicum, carrot and corn. 

Saute them for 2 to 3 minutes.

Add this mixture to the idli batter and mix it well.

Add ragi flour and mix well.

Greece the paddu pan and pour the batter into it.

Cook for 1 minute.

Turn all the paddu and cook them for 1 minute.

Arrange them in a serving plate and serve it with coconut chutney.

Enjoy!!!