POTATO MINT CUTLET (AALU PUDINA TIKKI AIRFRIED)

POTATO MINT CUTLET (AALU PUDINA TIKKI AIRFRIED)

INGREDIENTS

• Potatoes (boiled and mashed) - 5-6 medium sized
• Mint (pudina chopped) - 2 tablespoons
• Coriander leaves chopped - 2 tablespoons
• Salt - 3/4th teaspoon (adjust according to taste)
• Red chilli powder - 1/2 teaspoon
• Dried mango powder (amchoor) - 1/3 teaspoon
• Corn flour - 2 teaspoons
• Oil - 2-3 tablespoons (if using air fryer otherwise oil for deep frying)

METHOD

• In case you are using air fryer then we need to cook potatoes first to make a mix.
• Heat 2-3 tablespoons oil in a pan and add boiled and mashed potatoes to it.
• Toss them well and then add salt, red chilli powder, amchoor powder and cornflour and cook and mix well.
• Add coriander and mint leaves and cook well.
• In case you are not using the airfrier, mix all the ingredients except oil. 

• Next, make small round cutlets.

• If using airfrier,grease the surface and airfry at 180 degrees for around 12-15 minutes till they turn golden brown in colour.

• If not using airfrier, heat oil for deep frying.
• Deep fry cutlets till they turn golden brown in color. 
• Potato mint cutlets are ready to serve.

CORN KEBABS

CORN KEBABS

 

 

 

INGREDIENTS

• Potatoes (boiled & mashed) - 4-5 medium sized
• Corn kernel - 100 grams
• Carrot (grated) - 1
• Mint leaves (chopped) - 1-2 tablespoons
• Coriander leaves (chopped) - 1-2 tablespoons
• Cornflour - 3-4 teaspoons
• Red chilli powder - 1/2 teaspoon
• Salt (adjust according to taste) - 3/4 teaspoon approx.
• Dried mango powder (amchoor) - 1/4 teaspoon
• Green chillies (chopped) - 2
• Oil for deep frying

METHOD

• In a pressure cooker, add corn kernel and water just enough to cover corn.
• Pressure cook for around 5 minutes so that corn becomes soft enough to be used for the kebabs.
• After around 5 minutes, turn off the flame and let the pressure release.
• Next, grind it coarsely to get very small pieces of corn left.
• Strain off the excess water from the corn.
• Now, in a bowl add mashed potatoes, grated carrot and corn and mix them well.
• Next, add cornflour, red chilli powder, salt, amchoor, chopped green chillies, mint leaves and coriander leaves and mix well.
• A nice potato mix is ready for the kebabs.
• Heat oil in a pan for deep frying.
• Take some potato mixture and mould it in the form of a small tikki using a little water or oil.
• Drop it into hot oil and deep fry till it turns slightly brown in colour. Deep fry on low flame so that it gets cooked well from the inside.
• As it turns brown in colour, turn off the flame and take it out on a paper towel or a tissue paper to soak excess oil.
• Corn kebabs are ready to serve.

 

 

MACARONI PASTA (SOUTH INDIAN STYLE)

MACARONI PASTA (SOUTH INDIAN STYLE)

 

 

 

 

 

 

INGREDIENTS

• Macaroni - 1 cup
• Tomatoes (puree form) - 3 medium sized
• Mustard seeds - 1/2 teaspoon
• Dry whole red chillies - 2
• Salt - 3/4 teaspoon (adjust according to taste)
• Turmeric powder - 1/4 teaspoon
• Red chilli powder - 1/4 teaspoon
• Garam masala powder - 1/4 teaspoon
• Tomato ketchup - 2 tablespoons
• Vinegar (optional) - 1 teaspoon
• Oil - 2 tablespoons
• Water - 1/2 cup

 

METHOD

• Boil macaroni pasta as per the instructions given on the packet.
• Once ready, keep it aside.
• Heat oil in a pan.
• Add mustard seeds & whole dry red chillies & allow them to crackle.

 

• As they crackle, add tomato puree to it.
• Add turmeric powder, red chilli powder, salt & garam masala powder & mix well.
• Allow them to get cooked well till the mixture leaves oil.

• Next, add tomato ketchup & vinegar & mix well.
• Add water to this mixture & bring it to a boil till a nice thick gravy is formed.
• Add the boiled macaroni to this nice gravy formed & allow it to get cooked for around 5 minutes.

 

 

 

• Once when well cooked turn off the flame.
• Macaroni pasta is ready to serve.

GRILLED PIZZA SANDWICH

GRILLED PIZZA SANDWICH

INGREDIENTS

• Corn - 3-4 tablespoons
• Capsicum (chopped) - 1/2 capsicum
• Paneer (cottage cheese) - 50 grams chopped into small pieces
• Mozzarella cheese - 3-4 tablespoons
• Salt - 1/4 teaspoon
• Black pepper powder - a pinch
• Red chilli powder - a pinch
• Oregano - 1/4 teaspoon
• Bread slices - 6-8

METHOD

• Mix corn, capsicum, paneer & mozzarella cheese together.
• Add salt, black pepper powder, red chilli powder & oregano & mix well.

• Spread this mixture on a bread slice.

• Cover it with another bread slice.
• Apply a little oil on both sides & grill the sandwich till it is well grilled from both sides.
• Slice & divide into two.
• Grilled pizza sandwich is ready to serve.

 

VADA PAV

VADA PAV

Vada pav has two elements and two dips, out of the two elements one is used as a filling i.e. aalu bonda and second is pav that is used as an outer layer of vada pav. It also has two dips, one is pudina (mint) chutney (recip available here) and the other one is peanut dip (recipe for the same would be updated soon)

First we will have a look at aalu bonda recipe.

INGREDIENTS

 

FOR AALU BONDA

 

For the filling

• Potatoes (boiled, peeled & mashed) - 3-4 medium sized
• Cumin seeds (jeera) - 1/4 teaspoon
• Mustard seeds - 1/4 teaspoon
• Turmeric powder - 1/4 teaspoon
• Red chilli powder - 1/4 teaspoon
• Salt to taste
• Oil - 2 tablespoons

For the outer covering

• Besan (chickpea flour) - 4-5 tablespoons
• Salt - 1/4 teaspoon - 1/3 teaspoon
• Red chilli powder - 1/4 teaspoon
• Water
• Oil for deep frying

FOR VADA PAV

• Pav (you can use pav used for pav bhaji) - 6
• Pudina (mint) chutney - Recipe can be seen here
• Peanut dip - recipe will be updated soon

 

METHOD

• First we prepare potato filling.
• Heat oil in a pan.
• Add jeera (cumin seeds) & mustard seeds to hot oil.
• Allow them to crackle.
• As they crackle, add mashed potatoes to the pan & mix well.

 

 

• Add salt, turmeric powder & red chilli powder to these potatoes & mix well.

 

 

• Add chopped coriander & potatoes are ready to be used as a filling.

• Now make lemon sized balls using these potatoes.
• Keep them aside.

• Next, prepare the besan (chickpea) paste for the outer covering.
• Add a little water step by step to make a slightly thick liquid to coat the potato balls.
• Add salt & red chilli powder to it & mix well.

• Next heat oil in a heavy bottom pan to deep fry aalu bonda.
• Dip a potato ball in besan and coat it well for both sides.

• Drop it in hot oil for deep frying.
• Deep fry from both the sides till it turns golden brown in colour & is well cooked.

• When done take it out on a paper towel or a tissue paper.
• Aalu bonda is ready to be used for vada pav.

• Now slice the pav from the centre till half sliced.
• Apply pudina (mint) chutney on the upper side.
• Apply peanut dip on the lower side.
• Place the aalu bonda inside.
• Vada pav is ready to serve.

 

POTATO WEDGES (BAKED/AIRFRIED)

POTATO WEDGES (BAKED/AIRFRIED)

INGREDIENTS

• Potatoes (peeled) - 3-4
• Olive oil - 3-4 tablespoons
• Red chilli powder - 1/4 teaspoon
• Chilli flakes - 1/4 teaspoon
• Salt - 1/2 teaspoon (adjust according to taste)

METHOD

• Slice potatoes in the form of french fries, slightly thicker than the normal ones.
• In a bowl mix oil, salt, red chilli powder & chilli flakes.
• Now add the sliced potatoes to the oil mixture prepared & coat each slice with the oil coating.
• Keep it aside for 5-7 minutes.

• Do not keep it aside for a longer time as otherwise potatoes will start leaving water & along with that all the spices too get separated.
• Next preheat an oven or an airfryer at 180 degrees celsius for around 2-3 minutes.
• Place all the wedges on the baking rack. You can place them on a silver foil paper as well.

• Bake them at 180 degrees Celsius for around 15-20 minutes or until crisp.

• When perfectly crispy & done, take them out.
• Potato wedges are ready to serve.
• Serve them hot with tomato ketchup.

 

FRIED MASALA IDLI

FRIED MASALA IDLI

 

 

 

 

 

INGREDIENTS

• Idli (click here for the recipe) - cut into small pieces
• Beans (chopped) - 100 gram
• Capsicum - 2 medium sized
• Carrot (chopped) - 2 medium sized
• Tomatoes (chopped) - 3-4
• Mustard seeds - 1/4 teaspoon
• Whole dried red chillies - 2-3
• Red chilli powder - 1/4 teaspoon
• Salt to taste
• Tomato ketchup - 4-5 tablespoons
• Oil - 2-3 tablespoons

 

METHOD

• Cut idli into small pieces.

 

 

 

• Heat oil in a pan.
• Add whole dried red chillies and mustard seeds and allow them to crackle.
• As they crackle, add chopped capsicum, beans and carrot.

 

• Fry them for around 5-10 minutes.
• As they turn soft add chopped tomatoes to these vegetables.

 

• Now cook these tomatoes with the vegetables till the mixture starts leaving oil.
• Add salt, red chilli powder and tomato ketchup and mix well.

• When the above mixture is ready, add a little water and bring it to a good boil to make a thick gravy.
• Now, add chopped idli to this mixture.
• Mix them well and cook for another 5-10 minutes.
• Fried masala idli is ready to serve.

ALFREDO PASTA (WHITE SAUCE)

ALFREDO PASTA (WHITE SAUCE)

 

 

 

INGREDIENTS

• Pasta - 1/2 cup
• Butter - 1/2 tablespoon
• Capsicum (cut into squares) - 1 medium sized
• Chilli flakes - 1/2 teaspoon
• Oregano - 1 - 1.5 teaspoons
• Milk - 1 cup
• Maida (all purpose flour) - 1.5 teaspoons
• Warm water - 1/4 cup
• Salt to taste - 1/2 - 3/4 teaspoon
• Sugar - 1/2 teaspoon
• Cheese (chopped or grated) - 2 tablespoons

 

METHOD

• Boil pasta as per the instructions given on the packet.
• Keep aside.
• Heat butter in a pan.
• Add capsicum, chilli flakes and 1 teaspoon oregano to the pan and mix well.
• Saute them together for around 5 minutes.
• After 5 minutes, add milk and bring it to a boil.
• In the meantime, dilute maida (all purpose flour) in warm water.
• Pour it into milk.
• Allow it to get cooked well.
• After some time, thick gravy is formed.
• Add boiled pasta to it and mix.
• Add salt and sugar.
• Let them get cooked.

 

• When it is almost cooked, add grated cheese to it.
• Cheese will melt.
• At this stage, turn off the flame.
• Add good amount of oregano & mix well.
• Alfredo pasta (white sauce) is ready to serve.

 

VEG SPRING ROLLS

VEG SPRING ROLLS

 

 

 

 

 

 

INGREDIENTS

 

FOR THE OUTER COVERING

• Maida (all purpose flour) - 300 grams
• Salt to taste - 1/2 teaspoon approx
• Hot oil - 3 teaspoons
• Oil for deep frying

 

 

FOR THE FILLING

• Carrots (chopped) - 3 medium sized
• Capsicum (chopped) - 1 medium sized
• Cabbage (chopped) - 1 medium sized
• Salt to taste - 1/2-3/4 teaspoons approx
• Black pepper powder - 1/4 teaspoon
• Red chilli powder - 1/4 teaspoon
• Soya sauce (optional) - 2-3 teaspoons
• Vinegar - 1 teaspoon
• Oil - 2 tablespoons

 

 

FOR THE PASTE

• Maida (all purpose flour) - 3-4 tablespoons
• Water

 

METHOD

 

FOR THE OUTER COVERING (DOUGH)

• First of all, prepare the dough and keep aside.
• In a bowl take maida, add salt and hot oil.
• Mix well.
• Add water and knead the dough.
• When done, glaze it with a little oil and cover with a damp cloth.
• Keep the dough aside.

 

 

FOR THE FILLING

• Next, prepare the filling for the spring rolls.
• First of all, heat water in a pan and add chopped cabbage to it.
• Boil for a minute and turn off the flame.
• Strain the excess water and allow it to dry up a little.
• Cabbage is ready to use.
• Next, heat 2 tablespoons of oil in a pan.
• Add the chopped cabbage, carrots and capsicum to the hot oil.

 

• Saute for around 3-4 minutes.

 

• Now, add salt, red chilli powder, black pepper powder, soya sauce and vinegar into these vegetables.
• Mix well. Cook for around 5 minutes and turn off the flame when the vegetables are a little crunchy.

 

• Filling is ready for the spring rolls.
• Keep it aside.

 

FOR THE PASTE

 

The paste is used to seal the spring roll sheets from all sides to prevent oil from entering inside.

 

• Now, mix maida and water and beat them together a little.
• Paste is now ready.

 

 

FOR THE SPRING ROLLS

 

• Take a lemon sized dough ball.
• Roll it into a thin chapati. You can use normal wheat flour for dusting the dough while rolling.

 

• Slice it into a square shaped sheet.
• Now, place a tablespoon of the filling previously prepared.
• Apply a little paste in the edges and fold the edges as shown in the picture below.

 

 

• Now roll it in the form of a spring roll.

 

• Now, seal the edges with the paste.

 

• It is ready to be deep fried.
• Heat oil in a pan for deep frying.
• Drop the spring roll prepared into the hot oil.

• Deep fry till it turns golden brown from both the sides.
• Take it out on a paper towel or a tissue paper.

• Cut it into 2 halves.



 

 

 

• Veg spring rolls are ready to serve.