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

Masala Papad Dosai

Masala Papad DOSAI (Dosa)

Preparation time: 15 Minutes.
Servings: 2

Ingredients

Dosa Batter: 250 Gms

Finely Chopped Onions: 2 Tbspn

Finley Chopped Cucumber: 2 Tbspn

Finely Chopped Tomatoes: 2 Tbspn

Finely Chopped Capsicum: 2 Tbspn

Coriander leaves for garnishing.

Salt to taste

Sugar: 1 tspn

Chaat Masala: 2 tspn

Lemon Juice: 2 tspn

Coconut Chutney to serve with.

Oil to prepare dosa.

Method

In a Dosa batter, add sugar, salt and let it rest for a while. 

On a flat pan, add a big spoon of batter and spread it evenly. Make a thin even layer.

Apply few drops of Oil to it and let it cook till it become crispy. Cook it both the sides till it is brown and crispy.

In a bowl, take finely chopped veggies. Separately mix Lemon juice, salt, and a few drops of oil. Add this mixture to the copped veggies.

Mix it well.

On a crispy Dosa, spread this salad mixture evenly.

Sprinkle some Chaat masala to it.

Cut it in triangular shape.

Serve it with traditional south indian Coconut chutney.

ENJOY !!!

Vol - Au - Vent (French Appetizer)

Vol - Au - Vent (French Appetizer)

Preparation Time: 30 Minutes

Servings: 4 Nos.

Cases:

Vol - Au - Vent Cases

Ingredients

Ready to bake Puff Pastries : 2 nos.

Milk to brush: 2 Tbspn.

Method

Defrost a Ready to Bake puff pastry sheet.

Take fluted pastry cutter and cut the puff pastry in round shape. Put them on a silicon baking tray.

Take the same size fluted pastry cutter and cut an identical size then take a slightly smaller round cutter and cut a hole in the middle of the pastry cuts.

Put the rings of pastry cut on the flat pastry cut. Arrange 3 pastry rings on a single round pastry shits.

Brush them all with milk.

Bake them in a preheated oven  at 200 degree for 10-12 minutes.

Vol - Au - Vent cases are ready. Let them cool down to the room temperature. (you can store them also for 2-3 days in a normal room temperature).

Vol - Au - Vent:

Vol - Au - Vent

Ingredients

Boiled Corn: 1 Tbspn

Finely chopped Bell peppers: 1 Tbspn

Finely chopped Paneer cubes: 1 Tbspn

Finely chopped tomatoes: 1 Tbspn

Finely chopped Onion: 1 Tbspn

Finely chopped green Olives: 1 Tbspn

Mint Mayonnaise: 2 Tbspn

Mustered Sauce: 1/2 Tbspn

Tomato KetchUp: 1 Tbspn

Olive Oil: 1 Tbspn

Liquid cheese: 1 Tbspn

Grated Mozzarella cheese: 2 Tbspn

Salt to taste

Red chilly sauce: 1/2 Tbspn

Dried Oregano: 1 tspn

Chilly Flakes: 1 tspn

Mixed Herbs: 1 tspn

Mint leaves to garnish.

Method

In a bowl, take finely chopped onion, bell peppers, corn, paneer cubes and olives. Add salt to taste and 1/2 Tbspn olive oil and mix well. Let it rest for a while.

By the time, in a mixing bowl, prepare dressing for the filling.

Take Mayonnaise, add liquid cheese, mustered sauce and tomato ketchup and mix it well. 

Add rest of the olive oil to it. And again mix it well.

Add the prepared mixture of chopped vegetables to it and mix it well.

Season it with dried oregano, Chilly flakes, and mixed herbs to it. Mix it properly.

Your filling is ready.

Fill this mixture to the prepared Vol - Au - Vent cases.

Top all the cases with grated Mozzarella cheese.

Bake these filled cases in a preheated oven for 3-5 minutes @ 180 degree.

Take them out. Garnish each Vol - Au -Vent with a mint leave and an olive ring.

Have it HOT !!!

ENJOY !!!

Sizzling Barbeque

 

Pre - Preparation Time: 15 Minutes.

Preparation Time: 15 Minutes.

Servings: 4

Ingredients

For Marinade

Hung Curd: 250 Grams

Gram Flour: 2 Tbspn

Salt to taste

Freshly Crushed black pepper: 2 tspn.

Chaat Masala: 2 tspn.

Kasuri Methi (Dry Fenugreek leaves): 1 tspn.

Finely Chopped Mint Leaves: 1 tspn.

Finely Chopped Coriander Leaves: 1 tspn.

Olive oil: 1 Tbspn.

Green Mint Chutney to serve with.

____________________________________

Fresh Paneer Cubes: 200 Gram

Tomato: 1 Medium

Cubed Onion: 1/2 Bowl

Blanched Cubed Cauliflower: 1/2 Bowl

Method

For Marinade, In a bowl, take hung curd.

Add gram flour, salt, chaat masala, kasuri methi, olive oil, crushed black pepper, finely chopped mint and coriander leaves and mix it well. Marinade is ready.

Add paneer cubes, tomato cubes, onion cubes, blanched cauliflower cubes to this mixture.

Put that bowl in refrigerator for half hour to 1 hour.

Arrange these marinated cubes in a barbeque sticks.

Take some oil into a crust plate. Put these sticks on this plate.

In a preheated oven, let them grill for 10-12 minutes.

Apply some butter or oil and sprinkle some chaat masala.

Server it hot with Green Mint Chutney.

Enjoy !!!

Note: Also you can use other veggies and even fruits like pineapple 

Dry "Dhokli" with Tadka Paani

Dry "Dhokli" with Tadka Paani

Preparation Time: 20 Minutes

Servings: 4

Ingredients

Rice: 2 Cups

Toor Daal(Red Gram lentils): 1 Cup

Chana Daal (Gram lentils): 1 Cup

Whole Wheat Flour: 2 Tbspn

Sesame seeds (Til): 2 Tbspn

Curd: 1 Cup (or as required to knead the dough)

hing(Asafoetida): 2 tspn

Soda powder: 1 tspn

Turmeric powder: 2 tspn

Salt to taste

Red Chilly powder for garnishing.

Mustard seeds: 1 Tbspn. 

Oil: 4 Tbspn

Method

Grind rice, and lentils (chana and toor) in a grinder and take that mixture into a mixing bowl.

In an another small bowl, take whole wheat flour and add oil to it. Now rub that mixture with help of your palm. Add this mixture to the first bowl of grinned mixture. Mix it well. 

Add salt, pinch of turmeric powder and pinch of soda powder. And with help of curd, knead it like a dough.

Take a bowl full water and let it boil well. 

By the time, prepare small portions from the dough and make it flat (like a traditional dhokali).

Add these all dhokalis into boiling water and let them cook for almost 5-10 minutes on a high flame with the closed lead on the vessel.

Take all cooked dhokalis into a bowl. And let them cool down for a while.

In a tempering pan, take 2 Tbspn of oil. Add mustard seeds and let them crackle well.

Add pinch of hing(Asafoetida) and sesame seeds, red chilly powder to it and temper it in the left boiled water. Let it boil again till 2 -3 shimmers (almost 5 minutes). 

In an another pan, take remaining 2 Tbspn oil, add mustard seeds, sesame seeds and a pinch of hing(Asafoetida). 

Add all cooked dhokalis to the pan, and mix them well. 

Add pinch of salt (as they are cooked in a boiling water, some salt from them might have drained).

In a serving dish, Arrange dhokalis accompanied by tempered water in the shot glasses ( This is our way of serving. It can be served in your own way too... :) )

A very unique savory dish is ready to ENJOY. .. !!!

Cheese Garlic Bread

Cheese Garlic Bread

Preparation Time: 8 min

Preparation Time: 5 min

Servings: 2

Ingredients

Fresh (white/brown/sub) breads: 4 nos.

Cheese Spread / liquid Cheese : 2 Tbspn

Corn: 1 Tbspn

Finely chopped Capsicum: 1 Tbspn

Finely chopped Onion: 1 Tbspn

Finely chopped Green Chilly: 1 nos.

Garlic Powder: 1 tspn

Salt to taste

Oragano: 1 tspn

Chilly Flakes: 1 tspn

Mozzarella Cheese to garnish.

Method

In a bowl, take cheese spread and add garlic powder, salt and seasonings to it. 

Mix well. 

Cut the breads with round cookie cutter.

Apply seasoned cheese garlic mixture on each bread.

Top it with capsicum, corn, onion, green chillies and mozzarella cheese.

Put it in a preheated oven on 180 degree for 8 minutes.

And a very yummy cheese garlic breads are ready to melt in your mouth !!!

Khandavi in Microwave

Khandavi in Microwave

Ingredients

Preparation Time: 10 Minutes
Servings: 4

Gram Flour: 1 Cup

Butter Milk: 3 Cup

Turmeric: 1/2 tspn

Salt to taste

For Tadka:

Oil: 2 Tbsn

Mustered seeds: 1 tspn

Sesame seeds: 1 tspn

Green chillies: 2 no

Curry leaves: 7 to 8

Chopped coriander leaves for garnishing

Method

Mix gram flour, buttermilk, turmeric powder and salt. Blend well.

Put this mixture into microwave safe bowl on 2 minute micro high mode.

Stir this mixture and again put in a microwave high mode for 2 minute. 

Again beat well and put in microwave high mode for 4 minute. Stir it every 1 minute.

Now spread this mixture on plastic sheet evenly in a thin layer. 

Let it cool down for 2 minutes

With a knife, make vertical cut lines on the sheet.

Roll vertical cuts tightly. 

In one pan, heat oil and add mustered seeds, sesame seeds, chopped green chillies and curry leaves. 

Now pour this tadka on rolls. Garnish them with coriander leaves.

Serve It...!!!

Grilled Stuffed Potatoes

Grilled Stuffed Potatoes

Preparation Time: 10 min

Preparations Time : 20 min

Servings : 2

Ingredients

Blanched Potatoes - 2

For stuffing:

Corn - 1 tbsp

Copped onion- 1 tbspn

Chopped capsicum - 1 tbspn

Chopped Tomatoes -1 tbspn

Chopped Olives green - 1 tbspn

Chopped green onion -  1 tbspn 

Chopped Green chilies - 1

Salt to taste

Black salt to taste

Olive Oil - 1/2 tspn

Crushed Black Papper

Chilli Flacks -1/2 tspn

Oragano - 1/2 tspn

Mix herbs - 1/2 tspn

mozzarella cheese for topping

ketchup and mustard cream

For Marinade :

Hung Curd - 4 tbspn

Kasuri methi (Dried Fenugreek Leaves) -1 tspn

Chat Masala - 1/2 tspn

Salt to taste

Garlic Powder - 1/4 tspn

Black Salt - 1/4 tspn

Olive Oil - 1 tspn

Mint Leaves - 4 to5 

Method

In a bowl, Add kasuri-methi, chat masala, salt, garlic powder, black salt, mint leaves and olive oil in hung curd. Mix well and let it rest for 5 minutes.

Take the blanched potatoes and divide them in to two parts. Scoop all four potato half. Add this potatoes in marinade and leave it for 10 minutes in a refrigerator.

Prepare stuffing by adding corn, capsicum, onion, olives altogether and season it with spices.

Take scooped and marinated potatoes out from refrigerator and fill them with the stuffing. Top it with mozzarella cheese.

Preheat the microwave at 600 watts on grill + microwave mode for 5 minutes. 

Arrange potatoes on a baking tray and put it in a microwave on the same mode for 5 mins.

Take them out and garnish them with drops of tomato ketchup and mustered cream. 

Enjoy!!!

Pizza Cup Cakes

Pizza Cup Cakes

Preparation Time: 20 Min
Pre-Preparation Time: 10 min
Servings: 3 

Ingredients

All purpose flour(Maida)/ Whole wheat flour: 3/4 Cup
Unflavored Oil: 1/4 Cup
Curd: 1/4 Cup
Pizza gravy: 1/2 Cup
Baking Powder: 1/2 tspn
Baking Soda: 1/4 tspn
Salt to taste
Chopped capsicum: 1 Tbspn
Small Cheese cubes(processed): 2 Tbspn
Corn: 1 tbspn
Pizza Seasonings: 1/2 Tbspn

Method

Mix curd and oil in a bowl and beat it well.

Add Pizza gravy to it. Beat it again.

Add flour, baking powder, baking soda and seasoning and mix them well.

Add Capsicum and cheese cube to this mixture and mix it finally.

Batter should be in a dropping consistency. 

Take the cup cake mold and fill them half with this batter.

Garnish it with mix herbs and half Olive on the top.

Put it in preheated microwave (convection mode) for 180 degree for 20 minutes.

Take them out and let them cool for 2 minutes.

It's ready to serve hot (with Tomato Catchup) !!!

Spicy Cheesy Lollipop

Spicy Cheesy Lollipop

Pre preparation Time: 20 minutes
Preparation Time: 15 minutes

Ingredients

Mashed potatoes: 6 no

Blanchland Green Peas: 1/2 Cup

Blanched Corn: 1/2 Cup

Blanched and finely chopped Carrot: 1/4 Cup

Finely chopped onion: 2 Tbspn

Cheese Cubes: 3 no

Corn Flour: 2 to 3 tspn

Salt to taste

Green Chilly Paste: 1 tspn

Garlic Paste: 1 tspn

Chilli Flakes: 1 tspn

Paper powder: Pinch

Corn Flakes: 1 Cup

Maida: 2Tbspn

Water: 1 Cup

Oil: To Deep Fry

Coriander leave: 3 Tbspn

Method

In a mixing bowl add potatoes, green peas, carrot, corn, garlic and chili paste, salt, paper powder, chili flakes, coriander leaves and mix well.

Add some corn flour if required to make thick consistency so that we can make rolls or balls.

Now make equal balls and put cheese cubes in the center of the ball and roll properly and make tight rolls.

In another bowl, take maida and water. Mix well.

Deep rolls into maida slurry and than roll into corn flakes. 

Put oil in a pan and deep fry the rolls on a slow flame.

Serve hot with katch-up or chutney.

Enjoy!!

Mix Veg Paniyaram

Mix Veg Paniyaram

Pre-Preparation Time: 5 Minutes.

Preparation Time: 5 Minutes.

Servings: 2

Ingredients

Idli Batter: 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.

Greece the paniyaram pan and pour the batter into it.

Cook for 1 minute.

Turn all the Paniyarams and cook them for 1 minute.

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

Enjoy!!!

Mexican Veg Fritters

Mexican Veg Fritters

Preparation Time: 10 Minutes.
Servings: 2

Ingredients

Left over Rice: 1 Cup
Boiled Potatoes: 2 Medium Sized.
Blanched Corn, Green Peas: 1/2 Cup each.
Finely Chopped Capsicum: 2 TbSpn.
Finely Chopped Onion: 2 TbSpn.
Chopped Coriander Leaves: 1 TbSpn.

Oil to shallow fry

Ginger Garlic Paste: 1 TbSpn.
Green Chilly Paste: 1 TbSpn.
Black Pepper Powder: 1/2 tspn.
Salt to taste
Chat Masala: 1/2 tspn.
Lemon Juice; 1/2 tspn.

For Garnishing:

Mint mayonnaise: 1 TbSpn.
Tomato Catch up: 1 TbSpn.
Onion and Tomato Slices

Method

Grate boiled potato in a bowl. Add left over rice, green peas, corn, onion, capsicum to it. 

Mix it well.

Add ginger garlic paste, green chilly paste, crushed black pepper, salt chat-masala, lemon juice and coriander leaves to it. Mix it well.

Make equal sized fritters from it.

Heat oil in a pan, put all fritters into pan and sauté them till golden brown both the sides.

Garnish all fritters with onion and tomato slices on the top of them, followed by a drop of mint mayonnaise and tomato catch up.

Enjoy !!!