Panner Tikki

Panner Tikki

Ingredients

• Panner (grated)                                  1 1/2 cup
• Potato (boiled) grated                         1 cup
• Grated processed cheese                    3 tbsp s
• Chopped green chilies                        2 tbsp s
• Chopped onion                                  2 tbsp s
• Chopped coriander                            2 tbsp s
• Chopped capsicum                            1 tbsp
• Garam masala powder                     2 tsp s
•  Sugar                                              a pinch
• Salt                                                  to taste
• Bread crumbs                                1 cup

  

Process

Take a mixing bowl. Put grated panner in it, add half boiled grated potato, grated cheese, green chilly pieces, chopped onion, chopped coriander, chopped capsicum, sugar, salt, garam masala powder and 1/2 cup bread crumbs. Mix well and make round tikkies and roll in bread crumbs and fry in a tava in a low fire adding 1 tsp of oil both sides till golden brown. Now yummy panner tikkies are ready to serve with pudina chutney (mint chutney) or with tomato sauce.                 

Kacca Aam Ras

Kacca Aam Ras

Ingredients

• Kacca aam (raw mango) Pieces                   1 tbsp
• Mint leaves (pudina)                                    4 nos
• Sugar or jaggery                                          2 tbsp s
• Salt                                                              a pinch
• Black salt (rock salt)                                    a pinch
• Fried cumin powder                                     a pinch
• Water                                                           1 glass

Process

Cook raw mango pieces with 1/2 cup of water in a cooker. Now grind cooked mangoes and mint leaves in a mixer grinder. Now add 1 glass of water to it. Now add sugar or jaggery, salt, black salt and cumin powder and mix well. Finally stain the water with a strainer and keep the mango ras in the fridge for 2 hours and garnish with mint leaves. Aam ras is very good for health in summer and kacca aam ras is ready to drink.

Kattal oil fry

Kattal oil fry

Ingradients

• Kattal 1 inch pieces (raw jack fruit)        1 cup
• Corn flour                                              3 tbsp s
• Ginger & garlic paste                             1 tsp
• Chilly powder                                         1 tsp
• Hung curd                                             2 tbsp s
• Kitchen-king masala powder                  1 1/2 tsp
• Turmeric powder                                   a pinch
• Salt                                                        to taste
• Oil for deep fry

Process

Place a cooker, cook raw jack fruit pieces with a pinch of turmeric powder, 1 tsp oil and 1 tsp salt for 2 whistles in the cooker. Off the flame and let it cool. Then stain the boiled kattal pieces in a strainer  Now place a mixing bowl, add cooked raw jack fruit pieces, hung curd, chilly powder, masala powder, g & g paste, corn flour and salt to taste. Mix well, keep aside for few mins. Now heat oil for deep fry in a kadai, fry each marinated masala kattal pieces(raw jack fruit) in oil till golden brown. Take out from the oil and keep them in a tissue paper to remove excess oil. Now crispy, crunchy, tasty and yummy kattal fry is ready to serve.

          

Anda Tadka

Anda Tadka

Ingredients

• Harad dal                                            1/2 cup
• Moong dal                                           1/2 cup
• Chana dal                                            1/2 cup
• Eggs                                                    3 nos
• Green chilies                                       4 nos
• Onion chopped                                    1/4 cup
• Tomato chopped                                  1/4 cup
• Coriander chopped                              1 tbsp
• Mustard seeds                                     1/2 tsp
• Jeera (cumin) seeds                            1/4 tsp
• Fennel seeds                                       1/2 tsp
• Karepatta                                            few
• Fresh curd                                         1/4 cup
• Kitchenking masala powder               1 tbsp
• Sugar                                                 a pinch
• Salt to taste

Process

Cook the above three varieties dals with a pinch of turmeric, 1/2 tsp cumin and 2 nos of green chilies in a pressure cooker for 4 to 5 whistles. Take a non stick pan, add 1 tbsp oil, add mustard seeds  cumin, fennel seeds and karepatta and toss well for few mins and then add chopped chilies with onion. When done add tomatoes and toss well. Now add the tadka (sizzling) to the cooked dal in the pressure cooker. Now pour 1 tsp oil in a pan, add 3 nos eggs to the oil and mix well and fry adding a pinch of salt to the eggs. When done add the fried egg pieces to the cooked dal in the pressure cooker. Keep the cooked dal on the flame adding salt to taste, a pinch of sugar, fresh curd and masala powder. Cook well by adding required amount of water for few mins and finally garnish with chopped coriander and serve with roti of butter non

                      

Chicken keema tikkis

Chicken keema tikkis

Ingredients

• Chicken keema                                       1 cup
• Processed cheese (grated)                      1/4 cup
• Fried chana dal                                     1/4 cup
• Bread crumbs                                        3 tbsp s
• Onion chopped                                     3 tbsp s
• Fresh coriander chopped                      2 tbsp s
• Dhania(Coriander) powder                  1 tsp
• Chilly powder                                     1 tsp
• Cloves                                                2 nos 
• Cardamoms                                        2 nos
• Cinnamon stick                                   1/2 cm
• Turmeric powder                                 a pinch
• Salt to taste
• Oil                                                      4 tbsp s

Process

Take a kadai, heat it and add 1 tsp oil and toss chicken keema with a pinch of salt. Cook it for few mins and keep aside. Now take a mixer grinder jar, grind cloves, cardamoms, cinnamon stick well, now add dhania(coriander) powder and chilly powder and grind well. When done add haldi(turmeric) powder to the jar with fried chana dal, grind well. when done add cooked chicken keema and grind for 1/2 minute. Now add grated cheese,1 tbsp bread crumbs and salt and mix well. Now shift the dough in to another container and mix chopped onion and coriander and mix well, make small round shaped tikkis and roll in bread crumbs. Now heat a non stick tava, grease it with 2 tbsp s of oil and fry tikkis in a lower flame both sides till golden brown. Now yummy chicken tikkis are ready to serve with fresh vegetable salad and with tomato sauce.

Choco Milk Delight

                       Choco Milk Delight

Ingredients

1. Dark chocolate (grated)                             1/2 cup
2. Milk (chilled)                                                         1/2 ltr
3. Condensed milk                                         2 tbsp
4. Fresh cream                                              1 cup
5. Sugar                                                        2 tbsp
6. Milk chocolate (chopped)                          2 tbsp

Process

Melt grated dark chocolate in a double boiler. Take a blender mixer jar and add all the above ingredients except milk chocolate. Blend well for 5-10 mins. Finally add chopped milk chocolate. Take a serving glass pour choco milk delight and garnish with grated dark chocolate and freeze it for 1 hr. Serve chilled.

Misty Mango Yogurt

                     Misty Mango Yogurt

Ingredients

1. Mango (pieces)                                     1 cup
2. Rosgullas(small sized)                           10 no.s    
3. Powdered sugar                                    1/2 cup
4. Hung curd                                            1 cup
5. Fresh cream                                          1 cup
6. Elaichi powder (cardamom)                  a pinch

Process

Grind all the ingredients expect rosgullas in a mixer grinder and take the mixture in a bowl. Now take serving bowls and put 2-3 baby rosgullas in the bottom of the bowl and pour the above mixture into it and garnish it with chopped almonds. Freeze it for 2-3 hrs.Serve chilled.

 

 

                         

Uttapam Pizza

                                 Uttapam Pizza

Ingredients

1. Rice                                                2 cups
2. Urad dal (Idli dal)                             1 cup
3. Tomato sauce                                  1/4 cup
4. Green chilly sauce                            1/8 cup
5. Maggi magic masala                         1 tsp 
6. Fried chilly flakes                             1/2 tsp
7. Mozzarella cheese (grated)               1 cup
8. Capsicum (chopped)                         1/2 cup
9. Sweet corn (blanched)                      1/2 cup
10. Onion (chopped)                               1/2 cup
11. Fresh coriander (chopped)                 1/2 cup

Process

Take a mixing bowl, mix rice with urad dal and soak through out the night. Make medium thick batter in a mixer grinder and add salt. Rest it for 6-8 hrs for fermentation. Take a non stick tawa on the stove, make medium sized uttapam by spreading batter on the tawa. Apply 1/2 tsp oil around the uttapam and cook in low flame by closing the lid for 3 mins. Open the lid apply 1 and 1/2 tbsp mixture of tomato sauce, chilly sauce and magic masala on the uttapam and spread it. Sprinkle onion, capsicum, sweet corn, coriander, chilly flakes and finally spread cheese and close the lid, cook for 5 mins. Now yummy, tasty, delicious uttapam pizza is ready to eat. Serve hot.