Sesame Honey Rice Balls Recipe

Prep & Cooking: 30 mts

Cuisine: Indo-Chinese

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Ingredients:

1 cup rice, cooked

3 spring onion whites, finely chopped

1 cup chopped vegetables (carrot, beans, capsicum)

1-2 green chilli finely chopped

3 garlic cloves,crushed

1 1/2 tbsps coriander leaves, chopped

1 tsp soy sauce

black pepper pwd to taste

2 1/2 -3 tbsps corn flour

2 tbsps honey

sesame seeds for coating

salt to taste

oil for deep frying

1/2 tbsp oil

For flour batter:

2 tbsps flour/maida

pinch of salt

water to make thin batter

Method:

Heat oil in a vessel, add spring onion whites, crushed garlic and green chilies and saute for 3 mts. Add the chopped vegetables and saute for 5 mts. Add salt, pepper pwd and soy sauce and mix. Turn off heat and cool.
2 Mix cooked rice, chopped coriander leaves and the cooked vegetables. Add corn flour and honey and mix. Prepare small lemon sized balls and refrigerate for 15 mts.
3 In a small bowl, make a thin batter for flour, water and salt. Dip each ball into the flour mixture and roll in the sesame seeds and keep aside.
4 Heat oil for deep frying in a heavy bottomed vessel. Once it piping hot, reduce flame and place the balls into the hot oil and deep fry on medium flame to high flame till they turn golden brown. Remove onto absorbent paper and then place them on a baking sheet and place in warm oven till you serve them. This will ensure they are crisp and fresher tasting.
5 Serve hot with tomato sauce.

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soya beans pakoda

Ingredients:

soyabeans 1cup

ginger garlic paste 2tsp

chopped onions 1cup

garam masala 1tsp

chilli powder as per taste

salt to taste

oil enough to make deep fry

preparation:

soak the soyabeans for 3 hours before preparing and grind them in mixer not so softly and then add all ingredients to that paste and mix all those and add water as the mix become enough to make pakoda and take a pan pour oil in that and make it become hot and fry the pakoda in oil&serve hotly.

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Pav Bhaji

Ingredients :

For the pav

8 laddi pavs (small squares of white bread)

4 tbsp butter

1 tsp pav bhaji masala (optional)

For the bhaji :

1½ cups potatoes, boiled and mashed

1 cup cauliflower, finely chopped

½ green peas

½ cup green peas

½ cup carrots, chopped

1 cup onion, chopped

½ cup capsicum, finely chopped

2½ cup tomatoes, chopped

½ tsp haldi powder

½ chilli powder

1½ tbsp pav bhaji masala

½ tsp black salt (sanchal)

4 tbsp butter

salt to taste.

To be ground into a chilli-garlic paste :

3 to 4 Kashmiri chillies, soaked in warm water

4 to 6 cloves garlic

For serving :

1 large onion, chopped

4 lemon wedges

1 tbsp chopped coriander

Method :

For the bhaji :

Boil the cauliflower, peas and carrots till they become soft. remove the excess water.

Heat the butter in a pan, put the onion and capsicum and fry for at least 2 minutes.

Then, put the prepared chilli-garlic paste and fry till the onion become soft.

Put the tomatoes and allow to simmer till the oil separates.

Put the haldi powder, chilli powder, pav bhaji masala, black salt and salt and allow it to cook for 2 to 3 minutes.

Also mix the boiled vegetables and potatoes and mash thoroughly using a potato masher.

If required add ½ cup of water.

For the pav :

Cut each pav into horizontally. Apply a little butter on each side of a pav.

If desired, sprinkle it with a pav bhaji masala.

Heat a tava and cook the pav on both sides till the pieces becomes light brown.

How to proceed :

Serve the hot bhaji in 4 different plates and garnish it with onion and coriander.

Serve it with hot pav and lemon slice.

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Mushroom Noodles

Ingredients:


 
1 tin mushroom

1 cup noodles

2 onion (pyaj)

10-11 garlic (lahsun) buds

1 cup cream

2 cheese cubes

3 tbsp butter

1 tsp carom seeds (ajwain)

salt to taste

1/2 tsp black pepper powder (kali mirch)


How to make mushroom noodles:
Boil noodles in a container with salt.
When it softens, strain and wash with cold water.
Take out mushrooms and cut into thin slices.
Keep the juice separately.
Finely chop onions and garlic.
Heat butter in a pan.
Put boiled noodles in it along with a pinch salt and fry. Take it out and keep aside.
Now heat remaining butter in a pan and fry onions and garlic until it turns pink.
Then add mushrooms and carom seeds for 2 minutes.
Then add salt, black pepper powder, juice taken out from tin and cream.
Cook for sometime and then add noodles and grated cheese.
Fry for a minute and then remove it from the flame.
Serve it hot.

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Masala Vada

Ingredients:

1 cup yellow gram (chana) dal
1/2 cup onion finely chopped
1/2 cup coriander finely chopped
1/2 cup dill leaves finely chopped
3-4 green chillies finely chopped
1/2 tsp. cumin seeds
1 tbsp ginger paste
1/2 spn red chilli powder
salt as per taste
oil for deep fry

Process:

Wash and soak dal for 3-4 hours.
Keep 2 tbsp. dal aside, grind the rest,coarsely.
Mix all other ingredients, including whole dal.
Add 2-3 tbsp. hot oil to the mixture.
Heat oil, make pattie shaped rounds with moist palm.
Let carefully into the hot oil.
Fry first one side then the other till golden brown.
Serve hot with green chutney, tamarind chutney, or ketchup

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Veggie Hot Dig

Ingredients:

Aloo

Gratted Carrots,

Peas,

beans cut into very small pieces,

Dania Powder

Salt

butter

Little chilli powder

Maida..little just for binding




Process:

Boil aloo and reset of the veggies..don't over boilit

In a heated pan add small amt of Haldi and add all the boiled veggies, with salt and add little butter, Dania powder and mix well.

After it cools a bid roll it into a long tube just like a hot dog, dip it in maida and roast it with little oil.

meantime you can toast the Hot dog roll with butter like we do it pav bajji and put the veggie hot dog and add the ketchep on the top.

This is for kids, we adults can add ginger garlic or garam masala and spice it a bit...I hope you like it..

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RICE CHIPS (ANNAM VADIYAALU)

Ingredients:

1plastic paper(sheet or a cloth),


Any cooked cool rice3cups ( even remain rice), 


Salt2spoons


Green chillies3


Ginger small piece


Garlic cloves(it keeps the chips long period)


Cumin seeds 1spoon


Sufficient water to make paste.

Process:

Grind all ingredients in a mixer. put paper in cleaned place outside or balcony in a sunny place. Place must be dust free otherwise dust may comes from winds& sticks on the chips. If any table, cot is available you can put paper or cloth on that, put bricks or any weight on the corners for weight. Then take small dough, put as small as the chips on the paper side by side. Let it dry in hot sun for2days or more until its completely dry. Take out & keep in an air tight container .Whenever you want, fry them in oil. Take as snacks or along with daal rice, daals cooked with vegetables, sambar or with hot rice itself . If u mix tomato chutney to the rice before grind, it gives tomato flavor for the chips. Like that if u mix more garlic , it gives that flavors. Like that u can make any flavor even pizza. very simple to make.

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Stuffed Mirchi Bajji

Ingredients:


Mirchi(Green Chillies big in size) : 25(in number)


To make the Bajji Batter:


Besan(senaga Pindi) flour : 2cups


Rice(biyyam pindi) flour : 1/2cup


chilli powder: 1/4TBS


Turmeric powder : 1pinch


Salt : to taste


Edible baking soda : 2pinches


Water : as required


Oil : For deep fry


To make the Stuffing:


Mint(Pudina Leaves) : 1Cup


Tamarind paste : 2TBS


Onion : 2 medium sized


Salt : to taste


Ajwain : 1 1/2TBS

Process:


1. First we shall make the stuffing paste by grinding the mint leaves,tamarind paste,onion,ajwain and salt.
2. Keep the paste aside.
3. Now cut the mirchi or chillies in the middle and deseed it.(It helps to reduce the hot taste of it) and keep them aside.
4. Put a vessel on the stove and add water and let it boil.
5. In the mean while prepare the batter by mixing all the ingredients mentioned above by slowly adding water.
6. Make sure that the batter prepared should be of thick consistency as it should stick to the chilli when dipped.
7. Now the water is boiled with the required temperature and so you put all the deseeded chillies in it and turn off the flame.
8. Allow the chillies to be in the hot water for about 3mins to make the skin tender and drain hot water and immediately pour cold water on chillies and put aside.
9. Fill the paste in the chilles and while filling put a frying pan on the stove and heat oil in it to deep fry.
10. After the oil is sufficiently heated dip the stuffed chillies in the besan batter and leave gently in the oil pan.
11. Fry them until they are golden brown and remove them on to a paper to absorb the excess oil and serve hot with onion pieces and chutney.

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Idli Manchuria

Ingredients:


Idli


Capsicum


onion


tomato ketchup


soy sauce


Cilantro


All purpose flour


Salt and chilli powder to taste

Process:


-Mix all purpose flour salt and chilli powder, now roll the idli in this mixture and either pan fry or deep fry them.
-Heat oil in stove, fry onion
-after onion is fried, add capsicum and fry till they are half cooked
-now add tomato ketchup and soysaus as per your taste
-Now add the fried idli
-Add cilantro to garnish


If you are in a hurry, then you can also try just adding the idli without frying them and smash them a little.

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potato chops

Ingredients:

4-5 potatos

2 onion

chillis(as required)

salt

rawa

Process:
boil the potatos.
peel off the potatos and smash them and keep it in a bawl.
On the other side take onion and chillis cut it in to small pieces. Put this onion and chiili in to the smashed potato and mix it with salt.
Mix the entire stuff.
Now take rawa in a plate.
make round balls of the mixture and press on the rawa so that it it becomes flat make sure that it is thick enough.
Continue the same process till the stuff is over.
Take a pan and start frying it with little oil.
Make as many as u want....
HAPPY EATING:-):-)

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Samosa

INGREDIENTS:-

For samosa sheets

3 cups of maida or all purpose flour

3 tsp of oil (1 tsp for 1 cup of flour)

1/4 tsp of carom seeds or ajwain

salt to taste

water to knead the dough

For the stuffing

• 2 potatoes boiled and diced
• 1 tblsp ginger garlic paste 
• 1/4 tsp tumeric
• 2 to 3 green chillies finely chopped
• coriander leaves chopped
• cumin powder
• coriander powder
• red chillie powder
• chat masala
• cashew nuts 2 tblsp
• 1/2 tsp cumin seeds
• salt to taste and lime juice of 1/2 lime
• oil

Process:

DIRECTION:-
For the dough
Take the maida,add the ajwain seeds,salt and oil to the maida and mix well
by mixing well each flour grain will be coated with the oil and it gives the cruncy texture to the samosas.
Start adding water little by little and kneading properly
make a stiff dough and let it rest for 15 to 20 mins.

Potato stuffing

Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies.

cashewsand turmeric mix well and let cook for few mins.the add the red chillie pwdr

coriander pwdr and cumin pwdr.add little water so the masalas don't burn.

then add the diced potates,salt and coriander leaves.sprinkle the lime juice over it.

you can make any stuffing of ur choice with any variations.

Samosa

make rolls of the dough depending on the size of samsosa you want.

roll the dough in circle first and then make them oval in shape.cut that oval shape into half.

take that half apply water on all edge,take one end 

bend it in canter and taking other end overlap it on the first edge making it

a triangle or cone.fill the cone with the stuffing and seal the edges to get a triangular shape for the samosa.

Samosa using spring roll sheet


take 2 spring roll sheet and cut them in centre.take the half sheet which is 2 ply
apply water on the sheet or egg wash and make a cone of it,stuff it with the 
stuffing and seal the cone using water or egg wash making it triangular in shape.


Now fry the samosaos in the oil till they turn golden brown.
the samaso with the dough requires oil temp., of @ 300'F while the
spring roll samosas require higher temp., of 350 'F.
Enjoy the samosas with ur favourite chutney.

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tandoori alu

Ingredients:


potatoes-250g
curd-100g
gingergralic paste-1spoon
coriander powder-1/2 spoon
tumeric
redchilly powder
salt
food colour-red

Process:


first we have to boil aloo.Take 100g of curd,mix turmeric,gingergarlic paste,redchilly powder,coriander powder and mix it well after that mix boiled potatoes & keep it aside for 15 min.placekadai on stove and heat this untilit turns red or you can use in microwave oven also.after that garnish with coriander and serve it

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Cauliflower Pakoda

Ingredients:


1 cup cauliflower pieces
1 cup besan(Senaga Pindi)
1 cup chopped onions
3-4 curry leaves
chopped corriander
1/2 spoon red chilli powder
1 spoon ginger-garlic paste
salt for taste
baking soda -pinch
2-3 chopped green chillis
2-4 cloves(grinded)

Process:


Mix all the ingredients with water into fine dough. Make dough into small balls and fry deeply in the oil. Allow it to fry untill they turn into red-brown color. Pakodas are ready to serve with tomato ketchup.

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Pav Bhaji

Ingredients:

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji

• 1 capsicum chopped fine
• 2 onions chopped fine
• 2 tomatoes chopped fine
• 2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
• 2 tbsp. butter
• 2 tsp. pavbhaji masala
• 1 1/2 tsp. chilli powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. sugar
• salt to taste
• 1 cup water (in which vegetables were boiled)
• 1/2 tsp. each ginger grated, garlic crushed
• juice of 1/2 lemon.

To Garnish

• 1 tbsp. coriander chopped
• 1 onion chopped
• small pieces of lemon

Process:

Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.

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