SEV PURI

                           SEV PURI

INGREDIENTS

• Pani puri (gol gappa)                       12 nos
• Boiled and mashed potato                1 cup
• Boiled dry peas                                1/4 cup
• Khatta mettha (sweet) chutney         2 tbsp s
• Green chutney                                 2 tbsp s
• Chopped onion                                1/2 cup
• Chopped coriander                          1/4 cup
• Thin sev or mixture (snake)            1/4 cup
• Fresh curd                                      1/4 cup 
• Black salt                                        1 tbsp
• Jeera powder                                  1/2 tsp

PROCESS

Process for sweet chutney-- Take a bowl, add 2 tbsp s tamarind pulp, 1 tsp jaggery, salt a pinch, a pinch of black salt and a pinch of jeera powder. Now mix all the above items and taste it, and sweet chutney is ready.

Process of green chutney-- Take 4 green chilies with 1tbsp chopped coriander and few mint (pudina) leaves in a mixer jar and make a paste of it. Add salt to taste and green chutney is ready.

PROCESS OF SEV PURI

Place a plate and keep each gol gappa making a hole in the centre of  it. Now mix mashed potato and boiled peas with salt and 1/2 tsp jeera powder in a bowl. Now put 1 tsp of potato paste in the hole of gol gappa, then 1/4 tsp curd, 1/4 tsp sweet chutney, 1/4 tsp green chutney, few chopped onion, few  chopped coriander in the hole of gol gappa. Finally put 1 tsp sev and sprinkle a pinch of black salt on each filled gol gappa. Now yummy, tasty, delicious sev puri is ready to serve. please serve immediately after filling gol gappas. 

MASALA PRAWN IDLI

Ingredients

• Idli batter (for 16 idlies)               2 big cups
• Prawns (medium size)                  1/4 kg
• Ginger garlic paste                      1 tbsp
• Chilly powder                              1 and 1/2 tsp
• Salt                                             to taste 
• Oil                                              1 tbsp

Process

Place a kadai on flame, add oil and then g & g paste and toss for few minutes in a low flame. When done add cleaned prawns, chilly powder and salt. Mix well and saute it . Cook till the water in the prawns evaporates and oil comes out. Let the prawns cool. Place a mixing bowl, add idli batter mixed with salt and cooked masala prawns. Mix well. Now grease idli plates with a drop of oil and put masala prawn idli batter in the  idli plates and put them in the steamer for 10 to 15 minutes till the idlies are done. Now take out the idli plates from the steamer and let them cool for 1 to 2 minutes. Now take out the idlies and serve hot with cooked prawn on the top of each idli as shown in the picture with chutney or with sauce or as you like.

  Summer Special Delights

  Almond Milk Shake

  

                           

Ingredients

• Skimmed milk                        1 ltr
• Almonds(soaked)                  10 no.s
• Malai(cream)                        1 cup
• Vanilla ice cream                 1 cup
• Milk shake powder               2 tbsp s
• Sugar                                    3 tbsp s

                        

Process

Take a mixer blending jar.  Now make a smooth paste of soaked almonds with 1/2 cup of milk. Pour chilled skimmed milk(without boiling) in the jar, add almond paste, ice cream, milk shake powder (flavor as you like), malai and sugar. Blend all the items in the mixer well for 10 to 15 minutes. Now keep the milk shake in the fridge for cooling for some time. Garnish the shake with chocolate topping or with chopped almonds or with cherries. Now yummy and delicious milk shake is ready to drink.

                       

            

PAV BHAJI

           

                                      PAV BHAJI

                                         (SNACK)

INGREDIENTS

• Pav or fresh bread slices                     6 nos
• Potatoes                                              2 nos
• Cauliflower pieces                              1/2 cup
• Carrot pieces                                      1/2 cup
• Cabbage chopped                               1/2 cup
• Beans chopped                                   1/4 cup
• Fresh peas                                         1/4 cup
• Capsicum chopped                             few
• Onion chopped                                  1 cup
• Tomatoes chopped                            1 tbsp s
• Fresh coriander chopped                  2 tbsp s
• Pav bhaji masala                              2 tbsp s
• Chilly powder                                   1 tsp
• Fresh cream                                    2 tbsp s
• Sugar                                              1 tsp
• Salt to taste

PROCESS

Take a pressure cooker. Cook potatoes (skinless), cauliflower, cabbage, peas, carrots and beans in the pressure cooker for 6 whistles. Let it cool, open the lid of cooker, mash all the vegetables finely. Place a kadai on the stove and pour 2 tbsps oil and 1 tsp butter, let it melt and now add chopped onions and chopped tomatoes, toss well for 10 minutes. When done add the mashed vegetable paste with chilly powder, sugar, salt and pav bhaji masala powder. Mix well and cook for 15 to 20 minutes adding chopped capsicum and 1 cup of water. Finally add cream to the bhaji and off the flame. Now bhaji is ready. Take a tava, grease it with butter and fry pav or bread slice butter on both sides and fry till golden yellow. Now place a thali and serve pav with sabji garnished with chopped onion and coriander and few drops of lemon as shown in the picture. Now tasty and nutritious pav bhaji  is ready to eat.

BREAD PAN CAKE

                                BREAD PAN CAKE

                                  (SNACK)

INGREDIENTS

• Bread slices                            6 no.s
• Eggs                                       2 no.s
• Milk                                       1 cup
• Sugar                                     2 tbsp s
• Ghee                                      2 tbsp s

PROCESS

  Take a mixing bowl, beat 2 eggs. Mix sugar with milk in another bowl. Now mix sweet milk with beaten eggs. Mix well and heat a non-stick pan. Grease the pan with ghee. Dip each bread slice in the batter and fry it on the pan adding ghee. Fry each bread slice both sides till golden brown. Now delicious, nutritious and tasty bread pan cake is ready to serve.

VADA CHANA SABJI

                                        

                                VADA CHANA SABJI
                           (ORISSA FAMOUS SNACK)
                                                            

                                          
                                          

      INGREDIENTS

• Vada batter (for 12 vadas)                1 big cup
• Suji(Semolina)                                 1 cup
• Chopped onion                                 1 cup
• Fresh coriander (chopped)               1 tbsp
• Dry  peas (soaked)                           1 cup
• Potato                                              1 nos
• Tomato (chopped)                           1 tbsp
• Dhania powder                               1 tsp
• Chilly powder                                 1 tsp
• Turmeric powder                           a pinch
• China salt                                      a pinch
• Salt to taste
• Oil for deep fry

   PROCESS

          Place a bowl, take vada batter, add semolina(suji), add 1/2 cup chopped onion, chopped coriander, china salt (a pinch) and salt to taste. Mix all the items well and make vadas making whole in the center and deep fry in oil till golden brown. Now take a pressure cooker, boil soaked peas and skinless potato in it. Cook till 7 to 8 whistles. When done take a pan, heat it, add 1 tbsp oil and fry rest of the chopped onion with chopped tomatoes. Fry for few minutes and then add boiled and crushed peas and potato. Saute well for few minutes and add chilly powder, turmeric, dhania powder and salt. Cook well by adding 500 ml of water for 15 minutes. The consistency of the curry is thin (thin gravy). Finally add chopped coriander to the sabji. Now take a plate, place 4 vadas and pour peas curry on the vadas, sprinkle black salt (a pinch) on the top of vada plate. Now yummy vada chana is ready to serve. 
                          

POTATO STRAITLINE CURRY

(WITHOUT ONION)

INGREDIENTS

  ·      Potatoes (finger shaped) pieces          ½ kg

  ·      Tomatoes chopped                               ¾ cup

  ·      Green chillies chopped                         2 tbsp s

  ·      Karepatta (chopped)                            2 tbsp s

  ·      Mustard seeds                                      1 tsp

  ·      Cumin seeds                                          1 tsp

  ·      Urad dal (idli dal) crushed)                2 tbsp s

  ·      Chilli powder                                        1 tsp

  ·      Haldi powder (turmeric)                   a pinch

  ·      Salt to taste

PROCESS

Take a kadai, heat it, add oil (2 tbsps). Now add mustard seeds, cumin seeds and urad dal and toss well. Now add chillies, karepatta and fry for 5 minutes in a low fire and add chopped tomatoes, fry till the water evaporates, then add finger shaped potato pieces and mix well. Now add chilli powder, haldi powder and salt to taste. Cook for few minutes by closing the lid. After 10 minutes open the lid and add required amount of water. Cook till the potatoes are soft and water evaporates as shown in the picture, now the curry is ready to eat with puri, paratha, roti. 

VERMICELLI CHICKEN

                                       

                              VERMICELLI CHICKEN
                                ( CHICKEN SEMIYA)

Ingredients

• Chicken boneless (1/2 cm) pieces        1/4 kg
• Vermicelli                                           1/2 kg
• Ginger garlic paste (fresh)                  2 tbsp s
• Onion chopped                                   1 cup
• Bay leaves                                          2 nos
• Cardamoms                                       4 nos
• Cloves                                                4 nos
• Cashew (big pieces)                           1/4 cup
• Chilly powder                                    2 tsp s
• Salt to taste
• Oil

Process

Take a pressure cooker, heat it, pour 2 tbsp s oil and heat it, then add 1 tbsp g & g paste and saute it. When done add chicken pieces and fry well adding chilly powder and salt. Mix well and saute it in low flame. Cook for 10 minutes, add 1/2 cup water and close the lid. Off the flame after 3 whistles. Now keep kadai on the stove, pour 2 tbsp s oil, add bay leaves, cardamoms, cloves and cashew and toss well. Now add chopped onion and add 1 tbsp g & g paste, fry well in low flame. Now open the pressure cooker and add chicken to onions in the kadai and saute well for 2 to 3 minutes. Now measure vermicelli   with a bowl and keep aside. Now add water (double the amount of vermicelli) to the fried onions and chicken in the kadai. Now add salt (to taste) to the water and bring to boil. When the water in the kadai starts boiling add vermicelli and mix and cook till the vermicelli is soft and the water evaporates (cook in a low flame).  Now delicious and yummy chicken vermicelli is ready to eat with tomato sauce.                             

SPICY CHICKEN OIL FRY(Indian style)

SPICY CHICKEN OIL FRY

         INGREDIENTS

      ·      Chicken pieces (1 inch)          ½ kg

      ·      Hung curd                              1 cup

      ·      Eggs (whites)                          2 nos

      ·     Corn flour                              1 cup

      ·      Ginger                                   1 inch

      ·      Garlic                                   20 flacks

      ·      Dry red chilies                     20 nos

      ·      China salt                            ½ tsp

      ·      Salt to taste    

      ·      Oil for deep fry

PROCESS

Make smooth tight paste of ginger, garlic and chilies in a mixer. Take a mixing bowl; add chicken pieces, the above masala paste, china salt, hung curd, eggs, corn flour and salt to taste. Mix well and marinate the chicken for 4 to 5 hours and keep it in the fridge. Now take a kadai for deep fry. Take oil for deep fry in kadai and heat it. Take out the marinated chicken from the fridge and deep fry each chicken piece till golden brown. Garnish with fresh onion rings on the top of chicken fry.  Wow now yummy, tasty, delicious spicy chicken oil fry is ready to serve. 

EGG BOWLS

EGG BOWLS

INGREDIENTS

        ·      Eggs                                      6 nos

        ·      Chopped onion                      2 tbsps

        ·      Chopped coriander               1 tbsp

        ·      Chilly flacks                         ½ tsp

        ·      Salt                                       to taste

        ·      Empty bowls (micro safe) 3 nos

Process

Place 3 empty bowls. Break eggs and pour 2 eggs in each bowl. Don’t beat the eggs in the bowl. Add chopped onion on the top of eggs in the bowls. Sprinkle a pinch of salt on the top of eggs in each bowl; now sprinkle chilly flacks (crushed red chilies)  on the top of eggs in the bowls. Now spread chopped coriander on the bowls. Now keep the three bowls in microwave or steam in a steamer for 10 to 15 minutes. Take out egg bowls from microwave and serve hot as a snack or serve with rice.

SOANF ALOO SABJI

                                   

                                       SOANF ALOO SABJI

                                       (WITH OUT ONION)

Ingradients

• Small sized potatoes (boiled)                            1/2 kg
• Soanf (fenel seeds) (fried)                               1 tbsp
• Coriander powder (dhania)                             1 tbsp
• Chilly powder                                                 1 tsp
• Hing                                                              a pinch
• Turmeric powder (haldi)                                a pinch
• Coriander fresh (chopped)                             2 tbsp s
• Salt                                                                to taste
• Fresh curd                                                    3/4 cup
• Oil                                                                2 tbsp s 

Process

Boil potatoes with skin and let them cool for a while. Then cut each boiled potato in to two pieces (with skin). Take a pan, pour oil, let the oil heat and now add hing, potatoes and toss well adding salt. Then add haldi powder and fry for few minutes in a low fire. Now add dhania powder, chilly powder and soanf powder, toss well. Now add chopped coriander mix well and then add fresh curd, cook for 10 minutes till the water in the curd evaporates Now soanf aloo sabji is ready to eat with steamed rice or with paratha.  

IDLI FINGER FRIES

                                              IDLI FINGER FRIES

           INGREDIENTS

• Idlies                        8 nos
• Oil for deep fry
• Chat masala             1/4 tsp

    Process

     Heat oil for deep fry in a pan. Keep Prepared idlies in fridge for 20 minutes. Then take out chilled idlies from the fridge and cut the idlies in to finger shaped (long slices) pieces. Then deep fry each idli finger in oil till golden brown and put them in a tissue paper to absorb excess oil. Now sprinkle chat masala on the top of idli finger fries and yummmmmmy delicious finger fries are ready to eat with tomato sauce.

IDLI STUFFED WITH MASALA POTATO

IDLI STUFFED WITH MASALA POTATO

Ingredients

   ·      Idli batter for 6 idlies               1big cup

   ·      Boiled potato (mashed)           1/4cup

   ·      Chilly powder                             1/2tsp

   ·      Chopped coriander                  1tbsp

   ·      Fresh green peas                     1tsp

   ·      Salt to taste

Process

Take a bowl and mix potato paste with coriander, green peas, chilly powder and salt. Mix well and make small balls and keep aside. Grease the idli plates with a drop of oil and keep potato ball and pour idli batter over the potato ball and steam for 10 to 15 minutes. Take out the idli plates from the steamer and let it cool. Take out idlies and yummy masala idlies are ready to serve with peanut chutney.

Process of peanut chutney

Take a mixer jar, put fried skinless peanuts (1 cup), chopped coconut (2/3 cup), 1tsp dhania , ¼ inch ginger piece, 5 green chilies  2 tbsp curd and salt to taste. Grind all the items and make a smooth paste adding water. The consistency of the chutney is medium thick. Now take frying pan, add 1tsp oil and heat it. Now add 1tsp mustard seeds, ¼ tsp jeera, 2nos dried red chilies and few karepatta(curry leaves) and toss well. Now add the tadaka (sizzling) to the chutney. Now masala idli with peanut chutney is ready to eat.