Bread toast with Groundnut Chutney Pudi

This is simple and handy toast. You can prepare instantly.We can have at any time.

 Ingredients:
Bread : 4 slices
Ghee : 2 tsp(Depends on your diet)
Groundnut Chutney Pudi : 4 tbsp ( The recipe you can find  here)

Method :
Heat a non stick pan.
Pour some ghee on pan and toast the bread on both sides.
Once they are toasted, spread the Groundnut Chutney Pudi on one side of bread.
Done, Yummy Bread toast is ready to eat. You can have as evening snack or morning breakfast.

This Recipe is going to EC's MLLA-19th Helping Event Announcement and to Susans Event

Masala Vada

Ingredients:
1 cup Chana dal
1/2 cup Onion finely chopped
1/2 cup Coriander leaves finely chopped
1/2 tsp Chilli powder
Salt ar per your taste
Oil to deep fry

Method:
Wash and soak dal for 3-4 hours.
Grind the soaked dal coarsely.
Mix all other ingredients with dal.
Heat oil in a pan.
Make patties shaped rounds of mixture with moist palm.
Put carefully into the hot oil.
Fry them till golden brown.
Serve hot Masala Vadas with green chutney, tamarind chutney, or ketchup.

Peas Cutlet

Ingredients:
Green Peas : 200gms
Potatoes : 2
Carrot : 1
3 chopped green chillies
Ginger-Garlic paste : 2 tsp
Coriander leaves : 1/ 2 cup
Bread : 2-3
Garam masala : 1tsp
Salt to taste
Oil for frying

Method:
Cook green peas, carrot and potatoes till they are tender.
Allow them to cool thoroughly.
Make the small pieces of bread and mix with all the other ingriedients.
Divide the mixture into equal portions.
Shape each portion into a cutlet –the shape can vary as per your choice.(round or oval).
Grease your palms and flatten the cutlet slightly.
Heat the pan. Applying some oil on the pan, roast the cutlets.
Roast them till they are golden brown.
Serve hot this Peas Cutlet with tomato sauce.

Sending it over to EC for WYF: Breakfast event announcement

Pav Bhaji

Ingredients:
2 medium potatoes, peeled and diced
1/2 cup chopped green beans
1/2 cup peas
1/2 cup chopped carrots
3 tablespoons oil
3 tablespoons butter
2 green chillies chopped
2 tablespoon finely sliced ginger
3 medium chopped tomatoes
1/2 cup chopped onions
1/2 teaspoon red chili
1/2 teaspoon turmeric
2 teaspoon salt (as per your taste)
1 teaspoon garam masala
1 tablespoon lemon juice
1/4 cup chopped cilantro
lemon wedges to garnish
4 Pav or bread buns

Method:
Boil all the vegetables : potatoes, beans, peas, and carrots.
After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.
Heat the oil in a frying pan over medium heat.
Reserve 3 tsp chopped onions for garnish and fry the remaining till light brown.
Add green chillies, ginger and tomatoes and saute over medium heat for 2-3 minutes.
Reduce heat, then add the red chilli powder and mashed vegetables..
With a metal spatula, simultaneously mash and stir for 5 minutes. While stirring, keep sprinkling the water .
Add salt and two thirds of butter. Increase the heat and stir well.
Sprinkle garam masala, coriander leaves, lemon juice and remove from heat.
Garnish with remaining chopped onions.

Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan. Fry until golden brown on both sides. Serve with the bhaji and a lemon wedge.
Mouth watering Pav Bhaji is ready.

Hot Kachori

Hot Kachori
Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

Method :
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Spicy Sev

Ingredients:
2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry

Method:
1.Mix the chilli, oil, salt and seeds into the flour.
2.Add enough water to make a dough which is quite gooey.
3.It should not be pliable but sticky.
4.Grease the inside of a Sev-press, fill with the dough.
5.Press into hot oil, and fry lightly on both sides.
6.Drain well and cool before storing.

Khara Shankarpali

Ingredients:
2 cup maida or all purpose flour
2 tea spns rice flour
2 tea spns(approx) chili powder (According to your taste)
2 tea spns hot oil + oil for deep frying
A tea spn slightly crushed cumin seeds
Salt to taste

Method:
Mix flours with chili powder, salt and 2 tea spns hot oil. Add enough water to make a dough. Leave the dough for about 30mins.
Take a big ball of the dough and roll into a thin circle. Cut into small squares or your desired shape. Do not stack the pieces one above other.
Heat oil for deep frying. Deep fry the pieces on medium heat.
When they are done, allow them to cool at room temperature.
Now they are ready to serve with tea.
Store them in air tight container.

Sending it over to EC for Fried Snack Event Announcement

Shankarpali - Sweet snack

Ingredients:
Milk- 1 cup
Sugar- 1 cup
Maida- [all purpose flour ]-nearly 3 cups
Semolina(rawa) : 1 cup
Salt- a pinch
Ghee- 1 cup
Oil to fry

Procedure:
1. Mix ghee, sugar and milk in a pan and heat it till the sugar melts and the mixture starts boiling. As soon as the mixture starts boiling, turn off the heat.
2. Let the mixture cool down.
3. Mix maida and semolina in above mixture and keep adding it till you get a nice, stiff dough. The consistency of the dough should be such that you should be able to roll it. [not too thin, not too stiff.]
4. Heat oil in a kadhai. Divide the dough in equal parts, roll it into round shape like a chapati. [it should not be very thin.]
5. Cut it with a knife in diamond shape. Note: You can cut them in your desire shape.
6. Fry in oil on medium heat till you get light brown colour.
7. Nice crispy crunchy Shankarpali are ready to eat.

Sending it over to EC for Fried Snack Event Announcement


And to Shanthi's Dussehra, Dhanteras and Diwali event



And Also to EC's WYF:Tea time snack event announcement

Mirchi Bhajji - Evening Snack

Ingredients:

Gram flour : 2 cups
Rice flour : 1/4 cup
Mirchi (special mirchi bajji mirchis) : 10 to 12
Cumin seeds : 1/2 teaspoon
Salt to taste
Baking soda : A pinch
Vegetable oil : oil to deep frying

Preparation:
Make besan batter by mixing gram flour, rice flour,salt and baking powder in a bowl, add water and prepare thick batter.

Wash and cut the bottom end and make a slit length wise in the middle with a knife or a spoon and remove seeds.
Heat oil in a deep bottomed kadai, once the oil is hot, dip the mirchi in batter one by one and gently drop from the sides of kadai and fry until light golden color. Remove it. Let it cool for few seconds. Again put the mirchi bajji in the hot oil to get golden color, remove from the oil, let it cool for a minute to get the real taste.

Serve with onion slices(chopped the onion and mix with salt and lemon juice). This is a favourite evening snack during rain.

Sending this to EC's     WYF : Tea Time Snack Event Announcement

Palak Para - Easy and Tasty Snack

Palak para is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea.

Ingredients:
1 cup All purpose flour (plain flour or maida)
1/2 bunch palak
3/4 teaspoon Salt
1/4teaspoon Carom seeds (ajwain)
2 tablespoon oil
About 1/3 cup water as needed
Oil to fry

Method:
Mix flour,salt,carom seeds with cleaned and cut palak. Now add oil and mix it with fingertips to get consistency of breadcrumb.
Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
Knead the dough for another minute and divide in two equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough pieces so you can turn them over easily when frying. Fry the palak paras until both sides are light golden-brown.
After palak paras come to room temperature they should become crisp.

You can use as a snack while watching tv.

Sending it over to EC for Fried Snack Event Announcement



Also to EC's WYF: Tea Time Snack Event Announcement

Bread Pakoras

Bread Pakoras
Spicy hot bread pakoras are great as evening snack with tea.

Ingredients:
4 slices of firm white bread
1 cup gram flour (besan)
1 tablespoon rice flour
1 teaspoon salt
Pinch of asafetida (hing)
1 teaspoon cumin seeds (jeera)
2 finely chopped green chilies
1/4 cup chopped cilantro (green coriander)
1/2 cup + 2 tablespoons of water
Oil to fry

Method:
Remove the crust from all sides of the bread.
Slice the bread lengthwise into 3 equal parts.
Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness.
Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)
Next, add the green chilies and cilantro. Mix well.
Heat the oil in a frying pan on medium high heat.
Frying pan should have at least 11/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
Dip the bread slices in the batter one at a time and slowley drop into the frying pan.
Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the pakoras until both sides are golden-brown.
Repeat this process. The crispy, delicious pakoras are ready to serve.

Tips:
If oil is too hot pakoras will cook too fast and will not be crispy; if oil is not hot enough pakoras will be greasy.
You may have to adjust the heat as needed while cooking.

Veggie Samosa

Samosa
Ingredients:
For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough

For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method:
For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.