Butter-non stuffed with Matar masala

Butter-non stuffed with Matar masala

Ingredients

• Butter-non dough                              1 cup
• Fresh green peas                               1/2 cup
• Green chilies                                      2 nos 
• Fresh coriander chopped                  1 tbsp
• Cumin seeds (jeera)                          1/4 tsp
• Butter                                                2 tbsp s
• Oil                                                     1 tsp
• Salt to taste

Process

Take a pan and add 1 tsp oil and heat it. Now add cumin seeds, fresh green peas, chilies and salt to taste. Mix well and cook in a lower flame for 5 to 7 mins. No need to add water. Off the flame and cool it. Now make a smooth paste and mix chopped coriander. Now keep masala aside.  Now make small balls of butter-non dough and stuff 1 tsp of matar masala in side the ball. Now spread the ball using atta in to round shaped non.Heat nonstick-tava , fry masala stuffed round shaped non both sides till golden yellow adding butter. Finally hot, yummy, delicious and smooth matar masala stuffed butter-non is ready to serve and eat with special punjabi bhindi curry. 

Crispy Sabodana Vermicelli Pakoda

Crispy Sabodana Vermicelli Pakoda

Ingredients

• Sabodana soaked in water for an hour              1 cup
• Vermicelli boiled                                                1 cup
• Potato boiled and grated                                   1/2 cup
• Green chilies chopped                                      1 tbsp
• Karepatta (curry leaves) chopped                   1 tbsp
• Fresh coriander chopped                                2 tbsp s
• Onion finely chopped                                     1 tbsp
• Salt to taste
• Oil for deep fry

Process

Remove water from soaked sabodana. Take a mixing bowl, add all the above ingredients except oil and mix smoothly. Make a smooth and tight dough and heat oil for deep fry. Deep fry small round pakodas in oil till  golden brown.Take out fried pakodas and use tissue paper or kitchen towel to remove excess oil from pakodas. Now yummy, crispy and tasty sabodana vermicelli pakodas are ready to eat and serve with any chutney or with tomato sauce.

Note: Left over vermicelli upma or semolina (suji) upma can be used instead of boiled vermicelli.

Veg Spring Dosa with Schezwan chutney

Veg Spring Dosa with Schezwan chutney

Ingredients

• Dosa batter                                        1 big cup
• Finely sliced onions                         1/2 cup
• Grated carrot                                    1/2 cup
• Finely sliced cabbage                      1 cup
• Finely sliced capsicum                    1/2 cup
• Grated paneer                                  1/2 cup
• Soy sauce                                         1 tsp
• Schezwan chutney                           6 to 7 tbsp s
• Salt to taste

Note: We can use grated processed cheese instead of paneer.

Note: We can use grated and boiled eggs for non-veg spring dosa.

Process

For preparation of dosa batter soak 1 cup of raw rice with 1/2 cup of urad dal (black gram) in water for 3 to 4 hours and make a smooth batter (medium thick) adding required amount of water and add salt to taste. Keep the batter for 6 to 7 hours and then use. 

 

For preparation of stuffing, take a pan on the flame, add 1 tbsp oil, add sliced onions, carrot, cabbage, capsicum and paneer one after another and toss adding salt to taste for few mins in a lower flame. Cover it with lid for 5 mins. Open the lid and add soy sauce and 1 tbsp schezwan chutney, mix well. Keep the mixture aside.

Take a non stick tava on the stove and heat. Spread 1/4 cup of dosa batter on the tava, spread 1 tsp schezwan chutney over the dosa and spread 1tsp oil around the dosa. Now keep 2 tbsp s of veg masala stuffing in the center of dosa and fry till golden yellow. Now roll the fried dosa and serve hot with ground nut chutney.

For preparation of ground nut chutney fry 1/2 cup of ground nuts with out oil in a pan and remove skin. Grind nuts, 1/4 cup curd, 3 to 4 green chilies, small piece of ginger with salt to taste adding required amount of water. Take a pan add 1 tsp oil, 1 tsp mustard seeds and 2 to 3 pieces of red dried chilies, fry till mustard starts cracking and add to chutney.

Now yummy veg spring dosa with schezwan chutney is ready to eat and serve.

Sukhi Aloo Matar (without onion & garlic)

Sukhi Aloo Matar

(without onion & garlic)

Ingredients

• Boiled potato cubes                          1 big cup
• Fresh matar (fresh green peas)       1/2 cup
• Sliced green chilies                         10 slices
• Chopped karepatta (curry leaves)   few
• Cumin seeds (jeera)                        1 tsp
• Hing                                                a pinch
• Turmeric powder                            a pinch
• Dhania powder                               1 tsp
• Maggi magic masala                      1 tbsp
• Chopped coriander                        2 tbsp s
• Salt to taste

Process

Heat pan on the flame, add 3 tbsp s oil and heat it. Then add cumin seeds, hing, and chopped karepatta and saute it in a lower flame. Now add sliced chilies and turmeric powder and mix well. Then add boiled potato cubes and fresh green peas and saute smoothly in a lower flame till golden brown. Now add dhania powder and salt and mix well. Finally add magic masala and saute for few mins. Garnish with chopped coriander. Now yummy and simple and tasty mouthwatering sukhi aloo matar is ready to serve with roti and steamed rice. 

Panner Aloo Bonda

Panner Aloo Bonda

Ingredients

• Panner grated                                 1/2 cup
• Boiled grated potato                       1 cup
• Carrot (grated)                                1/2 cup
• Coriander chopped                         1 tbsp
• Chili powder                                   1 1/2 tsp
• Maggi magic masala                      1 tsp
• Garam masala powder                   1/2 tsp
• Gram flour (besan)                        1 cup
• Carom seeds (ajwain)                    1 tsp
• Baking soda                                   1/4 tsp
• Lemon juice                                   1/2 tsp
• Salt to taste
• Oil for deep fry

Process

Take a mixing bowl and mix grated boiled potato with grated panner, grated carrot, chopped coriander, 1 tsp chili powder, magic masala, garam masala, lemon juice and salt to taste. Mix all the ingredients well and make small round balls and keep them aside. Now heat oil for deep fry. For batter take a bowl and add gram flour, carom seeds, 1/2 tsp chili powder, 1/4 tsp baking soda and salt to taste. Now mix all the ingredients and make smooth thick batter using required amount of water. Now dip each potato ball in the gram flour batter (besan) and deep fry in the oil. After 2 to 3 mins simmer the flame and turn and roll the balls smoothly in the oil for equal fry and color. Take out the balls from oil when they are golden brown and keep them in tissue paper to avoid excess oil from bondas. Now mouth watering and yummy bondas are ready to eat and serve.   

Bharua Bhindi (Lady's finger)

Bharua Bhindi

Lady's finger

Ingredients

• Lady's finger                           1/4 kg
• Onion chopped                        2 tbsp s
• Karepatta chopped                  1 tsp
• Garlic crushed                         1 tsp
• Cumin seeds                            1/2 tsp
• Tomato chopped                     2 tbsp s
• Chili powder                           1 tsp
• Maggi magic masala              2 tsp s
• Salt to taste

Process

Cut beginning part and ending part of lady's fingers. Give a side cut to whole bhindi. Now take a pan on the flame. Add 2 tbsp s oil and heat it. Now add cumin seeds, crushed garlic and karepatta and saute for few mins. Now add chopped onion and saute well in a low flame. Now add chopped tomato and mix well. Fry tomato for 3 to 5 mins and add chili powder and salt. Mix well and add lady's fingers and mix well. Cook bhindies in a lower flame till they are tender. Add maggi magic masala and saute well and fry till golden brown. Garnish with chopped fresh coriander. Now yummy and tasty bharua bhindi is ready eat and serve with roti or with rice.  

Green Noodles

Green Noodles

Ingredients

• Noodles (boiled)                      1 big cup
• Capsicum (green) pieces        1/2 cup
• Fresh green peas                    1/4 cup
• Spring onions chopped          1/2 cup
• Green chilies slices                6 nos
• Green chili sauce                   1 tsp
• Maggi magic masala              1 tsp
• China salt a pinch
• Sugar a pinch
• Salt to taste

Process

Keep pan on the flame, add 2 tbsp s oil and heat it. Now add spring onion slices and saute for few mins, then add green chili slices and saute. Now add green pepper pieces, fresh green peas and saute for few mins.Now add boiled noodles and mix well. Now add sugar, salt, china salt, green chili sauce and maggi magical masala and mix well. Saute for 5 to 10 mins in a lower flame. When done add fresh chopped coriander if needed. Finally healthy, yummy and tasty green noodles is ready to eat and serve with green chili sauce.

Burger

Burger (simple &tasty)

Ingredients

• Burger buns                      2 nos
• Onion circles                    6 nos
• Tomato circles                  6 nos
• Cheese slices                     4 nos
• Fresh cabbage leaves       2 nos
• Dressing sauce                  2 tbsp s
• Boiled eggs slices             6 nos
• Butter                                1 tbsp

Ingredients for patty (tikkies)

• Boiled potato (grated)         1 cup
• Boiled fresh peas                1/2 cup
• Fresh coriander chopped   1 tbsp
• Garam masala powder       1 tsp
• Salt to taste 

Process

In a mixing bowl mix grated potato, peas, coriander, garam masala powder and salt. Make bun size round tikkies and fry in a tawa both sides adding butter till golden brown and keep aside.

Now cut bun in to two halves and fry slightly for few mins in a tawa adding butter and keep aside.

Plate, keep one piece bun and apply 1 tsp dressing sauce, keep cabbage leaf and keep onion slices with tomato slices. Then keep tikki and keep a cheese slice over it then boiled egg slice, onion circles and tomato slice one by one. Then keep another fresh cabbage leaf over the tomato slice. Then apply dressing sauce on the other half bun and cover the burger. Now, lock the burger with a tooth pick as shown in the picture.

Now, tasty and simple burger is ready to eat.