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Golden Money Bag
Small balls of dough rolled into small rounds, filled with a filling e given a shape to form a money pouch. Starter with an impressive look.
Gives 15 bags
Filling
1 cup vegit aloo mash,1/2 cup water, 1 tsp crushed garlic 1 tsp soya sauce, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp tomato ketchup 2 tbsp roasted peanuts (moongphali) - crushed 2 tbsp chopped coriander 1/4 cup
grated carrot
Dough
1 cup plain flour {maida), 1/2 cup semolina {sujl) a pinch of soda-bi-carb (mitha soda) 1/2 tsp salt, 1 tbsp oil & oil for frying.
1. Mix all ingredients of the dough with warm water. Y aside covered for 30 minutes.
2. For the filling, heat 1 tbsp oil. Reduce heat and add few seconds.
3. Add carrots and mix.
4. Add soya sauce, salt pepper and ketchup. Cook for 2-3 minutes. Add peanuts and coriander. Remove from fire.
5. Add vegit aloo mash. Add about 1/2 cup water and mix well to get a soft paste like samosa filling. Check taste and keep aside.
6. Make around 15 small balls and roll one at a time into a small thin round.
7. Put a teaspoon of filling in the centre and pick up the sides and press at the neck to form a money bag. Tie the neck with a thin blade of green onion or lemon grass if you have.
8. Deep fry 6-7 pieces at a time to a golden brown colour on low medium heat. Serve hot with tomato sauce.
Potato Shashlik
Potato Balls
1 cup vegit aloo mash, 1/2 cup water, 1/2 tsp red chilli powder, 1/4 tsp bhuna jeera powder, 1/2 tsp salt, 1/2 tsp chaat masala
2 bread slices - grind in a mixer to get 1 cup fresh bread crumbs
For Shashlik
1 green capsicum - cut into ½" triangle
1 firm small tomato - cut into 4 pieces and deseed, cut each piece into 2 pieces a few bamboo skewers or tooth picks
For Sauce
1 tbsp oil, 1 tsp chopped garlic, 1 tsp soya sauce, 1 tsp vinegar, 2-3 tbsp tomato ketchup, 1/2 tsp salt, 1/4 tsp crushed black pepper
1. For potato balls, take a bowl and place all the ingredients of potato balls. Add 1/2 cup water and mix well for 1-2 minutes till mixed properly.
2. Make small marble size balls of this mixture. Deep fry till golden brown. Drain on paper. Keep aside.
3. For the sauce, mix soya sauce, tomato ketchup, salt, black pepper and vinegar in a bowl and keep aside.
4. Heat oil in a pan. Reduce heat and add chopped garlic and cook for a few seconds. Add all the ingredients collected in the bowl. Cook for a few seconds.
5. Add capsicum and tomatoes and cook for 1 minute on low flame. Remove from fire.
6. Add the fried potato balls in the sauce. Mix lightly.
7. On a wooden skewer, first thread a piece of capsicum, then a
potato ball and finally a piece of tomato. Serve.
Lachhedar Paneer Crisps
An extremely crisp snack coated with thin vermicelli (seviyaan).
Makes 12-14
2 cups vegit aloo mash, 1 cup water 2 cups finely shredded spinach, ½ cup finely grated carrot 3 slices bread - churned in a mixer to get fresh bread crumbs.
1 medium onion - finely chopped, 3/4 tsp chaat masala 3/4 tsp salt, 1/2 tsp crushed black pepper, 1/4 tsp red chilli powder 1/2 tsp chaat masala, a pinch of garam masala, a pinch of haldi powder 1/2 cup chopped coriander.
To coat
1/2 CUP very thin, long seviyaan- roughly broken into small pieces by hand
1. Heat 1 tbsp oil in a kadhai. add onion and cook for 5 minutes till soft.
2. Add shredded spinach and grated carrot and cook for 5-7 minutes on high flame. Reduce heat. Add red chilli powder, chaat masala, haldi, crushed pepper and garam masala and mix swell. Remove from fire.
3. Add vegit aloo mash, coriander and fresh bread crumbs. Mix well and add about 1 cup water. Mix very well till you get a mixture to form rolls.
4. Make a large lemon sized ball of the mixture, make a 2" long oval roll. Shape to give a neat roll with slightly
flattened ends.
5. Break seviyaan into 1-1 ½ " small pieces. Spread on a plate. Take 1 cup of water separately in a shallow flat bowl (katori). Dip the roll in the water for a second and then immediately roll it over the seviyaan. All sides should be covered with seviyaan.
6. Keep aside in a fridge for 1/2 hr. Deep fry 2-3 pieces at a time. Serve with poodina chutney.
Sabodana faces
Makes 12
2 cups vegit aloo mash
½ cup sago(sabodana) - soak in 1 cup warm water for 1 hr
2 tsp poppy seeds (khus khus)
½ cup cornflour ,1 tsp chopped ginger, 1 green chilli-chopped, ½ tsp chaat masala, 1 medium onion-chopped finely,
2 tbsp chopped green coriander, ½ tsp garam masala, 1/2 tsp red chilli powder, ½ tsp amchoor. 1 tsp salt
Decoration
10-12 whole pepper corns (sabot kali mirch) some tomato ketchup in a-squeeze bottle
1. Soak sabodana in about 1 cup warm water to cover it for 1/2-1 hour or till soft. Drain and wash in running water to keep them separate. Strain.
2. Mix vegit aloo mash and all the other ingredients, except pepper corns and ketchup. Add about 1/2 cup water and mix well to get a tikki
mixture.
3. Shape into 12 balls. Flatten each ball and press 2 pepper corns
like two eyes.
4. Deep fry 2-3 pieces in a kadhai at a time in medium hot oil till
golden.
5. Make a mouth shape with ketchup. Serve hot.
Potato ghatia
1 cup vegit aloo mash, 8 tbsp cornflour, 1/2 cup water, 1 ¼ tsp chaat masala,
2 tbsp chopped green coriander, ½ tsp salt, ½ tsp jeera powder , ½ tsp red chilli
powder, a big cloth piping bag fitted with a star nozzle.
1. Mix all the ingredients together in a bowl. Add 3/4 cup water and mix for 2-3 minutes till completely smooth and a soft paste is ready. Add a little more water
if the paste is too thick, otherwise you might have a problem pushing it out of the piping/icing bag.
2. Take piping bag with decorative nozzle. Fill bag with the prepared paste.
3. Heat oil in a kadahi. Push paste from the bag on the oil, making 2-3" long lines. To end the line, break the ghatia from the edges of the kadhai. Deep fry till
golden brown and crisp.
4. Sprinkle some chaat masala and serve.
Sesame potato triangles
Serves 4
1 cup vegit aloo mash ,
4 slices of bread ,
1/2 cup grated mozzarella cheese ,
a big pinch of baking powder ,
1/4 cup peas, fresh or frozen ,
1/2 tsp salt ,
1/4 tsp crushed black pepper ,
1 tbsp sesame seeds {til) .
1. Lightly toast bread slices in a toaster and keep aside.
2. Boil 2 cups water with a pinch of sugar and 1/2 tsp salt, peas and boil for 5
minutes. Strain. Cool and grind in mixer roughly.
3. Mix vegit aloo mash to peas. Add grated cheese, baking
4. Add 1/2 cup water and mix well to get a soft paste. Check seasoning and keep the salt a little extra as it has to be spread on bread.
5. Spread mixture over each toasted bread slices and cut each bread slice into 2 triangles. Sprinkle sesame seeds generously. Press lightly with
the fingers.
6. Place bread on a grill rack in a hot oven. Grill for 5 minutes till golden from the sides. Serve hot.
Crunchy pattise
Serves 4-6
1 cup cracked wheat (dalia) ,
1 cup vegit aloo mash, ¼ cup water ,
1 tsp salt,1/2 tsp red chilli powder ,
2-3 green chillies - chopped finely ,
1 tsp finely chopped ginger ,
1 tsp coriander (dhania) powder, 1/2 tsp garam masala ,
1 tsp dry mango {amchur) powder ,
2-3 tbsp chopped coriander leaves ,
oil for shallow frying
To Serve
hung yogurt mixed with some hari chutney or ketchup
1.Soak dalia in water for 1 hour. Strain. Squeeze out excess water by pressing well in the strainer with a kadchi. Transfer to a bowl.
2.Mix vegit aloo mash and all other ingredients to the dalia. Mix well.
3..Form into 1 ½ patties shape. Flatten sides & shallow fry 1 or 2 pieces at a time in hot oil till golden brown.
4.Serve hot dotted with hung yogurt mixed with some hari chutney.
Peanut corn rolls
Serves 4-5
3/4 cup frozen com, 1 cup vegit aloo mash, 3/4 cup water ,
1 tsp red chilli powder, 2 tsp soya sauce ,
1 tbsp chopped coriander leaves ,
1 tbsp roasted peanuts ,
3/4 tsp salt or to taste, 2 tbsp lemon juice ,
4 tbsp cornflour, 1/2 tsp baking powder.
1. Grind com, coriander and peanuts to a paste. Remove from mixer to a bowl.
2. Mix other ingredients to the above paste.
3. Shape into roiis & deep fry 1-2 rolls at a time till golden. Serve.
Savoury lollipops
Makes 8
6 ice cream sticks or wooden spoons ,
1/2 cup kale channe - soaked and boiled with just enough water ,
1 cup vegit aloo mash,
2 slices of bread (preferably brown bread) - grind to get fresh crumbs,
1 tbsp tomato ketchup, 1 tsp salt, ½ tsp garam masala , 1 tsp red chilli powder and ½ tsp amchoor.
1. Pressure cook channas till soft. If any water left, cook till almost dry. Remove from fire and cool. Grind the channas to a paste.
2. Mix vegit aloo mash, bread crumbs, ketchup, salt, garam masala, red chilli powder & amchoor to taste. Slowly add just enough water to make a firm tikki mixture. Make heart shape tikki & insert a stick in each. Shallow fry one lollipop at a time, along with the stick, in hot oil in a pan till golden from both sides.
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