Nachos with cheese sauce

Ingredients
1. Refined flour : 1 cup
2. Maize flour : 1cup
3. Turmeric powder : a pinch
4. Olive oil : 1 tbsp
5. Cumin powder : 1 tap

For cheese sauce
1. Cheese (Processed) : 1/2 cup
2. Milk : 1 cup
3. Refined flour : 1 tap
4. Butter : 1 tap
5. Oregano : a pinch



Method
1. Mix refined flour and Maida flour. Add salt.
2. Heat olive oil and add turmeric powder. Cool and add to the flour mixture.
3. Add water, fresh ground cumin and make a semi soft dough.
4. Make equal portion balls and roll into chapatis.
5. Bake on tawa until half done.
6. Cut into equal sized triangles and either bake or deep fry.
7. Serve hot garnished with grated cheese and cheese sauce or salsa

For Cheese Sauce
1. Hear butter, add refined flour and make a roux.
2. Add milk and boil whisking continuously.
3. Add oregano and grated cheese, stir until cheese melts.

Thai style grilled chicken tossed in tamarind.

Ingredients
1. Chicken Breast : 200 gms
2. Thai Ginger (Galangal) ; 1 small piece
3. Garlic : a few pods
4. Celery : 2 to 3 stems
5. Soya sauce : a few drops
6. Spring onions : 2 to 3 sprigs
7. Lemon grass : 1 or 2
8. Tamarind pulp : 1 tap
9. Red chilly paste : 1 tbsp
10. Green Chilies : 2 nos
11. Cornflour : 1 tsp
12. Maida : 1 tsp



Method
1. Cut small and flat filets from chicken breast.
2. Chop ginger, garlic, celery, green chillies and lemon grass fine.
3. Marinate chicken with soya sauce, seasonings and lightly coat with cornflour and Maida. Grill until well done.
4. In a wok, heat oil, add chopped ingredients, red chilly paste, soya and tamarind pulp.
5. Add chicken and toss well.
6. Serve garnished with spring onions.

Healthy Beetroot Soup

1 Beetroot : 2 medium sized
2. Garlic : 8 to 10 pods.
3. Cow milk : 50 no
4. Roasted Jeers Powder : a pinch
5. Salt : to taste
6. Stock : 3 to 4 cups
7. Olive oil : 1 tbsp



Method.
1. Peel and grate beetroot. Peel and chop garlic fine
2. Heat olive oil in a pan, add garlic and saute till it turns brown.
3. Add grated beetroot and saute till oil start leaving the sides of the pan.
4. Add stock and boil for 10 to 15 minutes.
5. Simultaneously in another pan reduce milk to half.
6. Add to the soup, strain and serve hot.

Note
1. For better taste use Chicken stock of you are a hardcore non-vegetarian.
2. Don't throw the strained residue, can be consumed with roti or rice.

Chicken Lemon Tikka

Ingredients
1. Chicken Breast : 250 gms
2. Lemon : 1 while
3. Hung curd : 1 tbsp
4. Ginger garlic paste : 1 tap
5. Green chilly paste : 3 to 4 chillies
6. Mustard oil : 1 tap
7. Black salt : to taste
8. White pepper powder : 1 tap.
9. Haldi powder : a pinch



Method
1. Cut the breast into equal sized tikkas.
2. Squeeze lemon and mix all the above ingredients.
3. Marinate chicken with the mixture and keep overnight.
4. Bake in an oven or tandoor (clay oven).
5. Serve hot with Kuchumber Salad as shown in the image.

Wine Tossed Crispy Winglets.

Ingredients
1. Chicken wings : 6 to 8
2. Cornflour : 2 tbsp.
3. Chenin Blanc (White wine) : 50 ml
4. Egg white : 1 egg.
5. Ginger : small piece.
6. Garlic : 10 to 15 pods.
7. Celery : 1 stem
8. Onion : 1 small
9. Spring Onions : 7 to 8 sprigs.
10. Green Chillies : 3 to 5
11. Soya sauce : 20 ml
12. Red chilly sauce : 20 ml
13. Oil : to deep fry.
14. Salt : to taste
15. White pepper powder : 1 tap
16. Vinegar : a few drops
17. Bell Peppers : a slice each




Method.
1. Clean winglets and wash well. Pull them as you do for lollypop.
2. Make a better with cornflour, egg white and half of the white wine.
3. Add winglets and keep aside.
4. Chop ginger, garlic, celery, onions and green chillies fine. Cut bell peppers into cubes.
5. Cut spring onions into cubes.
6. Deep fry winglets till golden brown and crispy.
7. In a wok, add ginger, garlic, onions, celery and green chillies and toss weĺ. Add bell peppers, soya, chilly sauce, vinegar and the remaining white wine. Thicken the sauce with cornflour of required.
8. Add winglets and toss well. Serve hot garnished with spring onions.

Oriental Wok Tossed Rice

Ingredients
1. Long grain Basmati Rice : 2500gms
2. Carrots, French Beans, Cauliflower : 100gms
3. Mix bell peppers : 50 gms.
4. Spring Onions : 4 to 5 sprigs.
5. Soya Sauce : a few drops.
6. Salt : to taste.
7. White pepper powder : 1/2 tap.
8. Oil : 20 ml apps.



Method
1. Wash and soak rice for atleast half a hour.
2. Cut vegetables into small Brunoise.
3. Boil rice by throw away method.
4. Spread the rice over a clean flat surface and sprinkle a little oil.
5. Heat oil in a wok, toss vegetables, add rice, soya and seasonings and toss well over high flame.
6. Serve hot garnished with spring onions.


Note.
Throw away method of cooking rice : This is a very simple way of cooking rice where in each and every grain remains while and is separated from each other. You have to take water 3 to 4 times of that of rice, boil it, add in soaked rice, cool until 3/4th done and throw away water by straining. The rest of the cooking is done within it's own steam.

Crispy Veg Masala

Portion Size : 4
Ingredients
1. Carrots : 50 gms
2. Beans : 50 gms
3. Cauliflower : 50 gms
4. Green peas : 50 gms
5. Salt : to taste
6. Besan : 1 tbsp
7. Rice atta : 1 tbsp
8. Cornflour : 1 tap
9. Onions : 4 nos
10. Tomatoes : 3 now
11. Ginger garlic paste : 1 tbsp
12. Green Chilies : 1 or 2
13. Coriander leaves : a few sprigs.
14. Cheese : 1 tbsp
15. Assorted Indian Masalas : 1 tbsp
16. Oil : to deep fry and gravy



Method
For heavy
1. Slice onions and tomatoes. Chop green chillies and garlic fine.
2. Heat oil in a pan, add onions and saute until golden brown. Add ginger garlic paste and Indian masalas and saute furthur.
3. Add sliced tomatoes and get until the masala leaves the side of the pan.
4. Grind the mixture to a fine paste.
5. In another pan heat oil, add Jeera, chopped chillies and garlic and saute well.
6. Add the paste and fry well. Add water in required and cook till 15 to 20 minutes.

For Crispy Vegetables
1. Cut carrots, beans and cauliflower into small cubes.
2. Make a thick batter with besan, cornflour and rice flour.
3. Add in vegetables and deep fry till golden brown and well cooked.
4. Serve on the gravy as shown in the image.

Crumb Fried Cheese Corn Bullets

Ingredients
1. Cheese Block : 200 gms
2. Potato : 1 medium
3. Paneer : 150 gms
4. American Corn : 50 gms
5. Breadcrumbs : 100 gms
6. Salt : to taste
7. Oregano : a pinch
8. Paprika : 1 tap
9. White pepper powder : 1 tap
10. Oil : to deep fry.



Method
1. Divide the cheese block into two and grate half of it. Cut the other half into equal sized fingers.
2. Grate potatoes and Paneer and mix with grated cheese.
3. Add breadcrumbs, seasonings and herbs, mix well.
4. Make small portions of the mixture, flattern, stuff with fingered chèse, roll in breadcrumbs and deep fry.
5. Serve hot with any mayo based dip garnished with grated cheese.

Tawa Fried Pomfret

Ingredients
1. Pomfret : 1
2. Ginger Garlic Paste : 1 tbsp
3. Kashmiri Red Chilly Paste : 1 tbsp
4. Lime Juice : 1 lemon
5. Red chilly powder : 1 tap
6. Turmeric : a pinch
7. Roasted Dhaniya Jeera Powder : 1 tap
8. Rawa : 1 tbsp
9. Salt : to taste
10. Oil : 2 tbsp



Method.
1. Clean, wash and cut pomfret as shown in the image.
2. Marinate with all the above mentioned ingredients and refrigerate for atleast an hour.
3. Coat with rawa (optional) and shallow fry.
4. Serve along with Kuchumber salad.

Red Hot Cottage Cheese with peppers

Ingredients
1. Paneer : 200 gms
2. Bell peppers : 1 each
3. Tomatoes : 3 to 4 large red
4. Garlic : 1 while medium sized
5. Onion : 1 medium sized
6. Celery : 1 stem
7. Chilly flakes : 1/2 tsp
8. Paprika : 1/2 tsp
9. Oregano : 1/2 tsp
10. Cornflour : 1 tbsp
11. Tabasco sauce : a few drops
12. Salt : to taste
13. Pepper : 1/2 tsp
14. Oil : to deep fry.
15. Cheese : to garnish.



Method
1. Cut paneer and bell peppers into Losange (diamonds).
2. Blanch tomatoes, de-skin and de-seed.
3. Chop the onion, garlic, celery and tomatoes fine. Keep them separately.
4. Heat oil (prefered olive oil) and add chopped garlic, onions, celery and tomatoes in the given order.
5. Saute until the mixture starts leaving the sides of the pan. Add water and cook with a lot for atleast 10 minutes. Adjust consistency, should be thick (coating).
6. Sprinkle Cornflour on Paneer and deep fry for 30 secs.
7. Heat oil in a pan, toss bell peppers and add sauce. Cool for 2 to 4 minutes.
8. Toss Paneer and make sure the sauce gives a nice coating as shown in the image.
9. Add above mentioned seasonings, condiments and spices and serve hot garnished with shredded cheese.

Subz Nylon Tikki

Ingredients
1. Potatoes : 50 gms
2. Paneer : 50 gms
3. Carrots : 25 gms
4. French Beans : 25 gms
5. Green Peas : 25 gms
6. Green Chilies : 1 to 2
7. Coriander Leaves : a few sprigs.
8. Salt : to taste
9. Nylon Sev : 50 gms
10. Breadcrumbs : 20 gms
11. Oil : to deep fry
12. Assorted masalas : 1 tbsp



Method
1. Mince all the vegetables in a food processor.
2. Boil potatoes and mash. Mash Paneer as well.
3. Mix all the vegetables along with Paneer and potatoes. Add chopped green chillies, masalas and adjust seasonings.
4. Mix breadcrumbs for binding and make small balls of equal size.
5. Roll the balls into the nylon sev and flattern into tikkies.
6. Deep fry and serve with green chutney.

Crispy Chilly Fries

Ingredients
1. French Fries: 200gms
2. Ginger : 10 gms
3. Garlic: 25 gms
4. Green Chilies : 10 gms
5. Celery : 10 gms
6. Kashmiri Red Chillies : 15/20
7. Red chilly sauce : 1 tbsp
8. Tornado Ketchup : 1 tap
9. Vinegar : a few drops
10. Salt : to taste
11. Pepper : 1 tap
12. Oil : to deep fry.
13. Spring onions : 5/6 sprigs
14. Cornflour : 1 tbsp
15. Maida : 1 tap





Method
1. Make a very thick better with maids and coenflour and dip fries.
2. Chop ginger , garlic, green chillies and celery.
3. Boil red chillies and grind.
4. Deep fry the battered fries to golden brown.
5. In a wok add chopped ginger, garlic, green chillies and celery. Add chilly paste and sauces.
6. Stir in the fries and adjust seasonings.
7. Serve hot garnished with spring onions.

Cajun Chicken Tenders

Ingredients
1. Chicken Breast : 200gms
2. Cajun Spice Powder : 1 tap
3. Chilly flakes : 1/2 tap
4. Egg : 1 no
5. Maida : 1 tbsp
6. Cornflour. 1 tap
7. Oregano : 1/2 tap
8. Breadcrumbs : woo gms
9. Salt : to taste
10. Pepper powder : 1/2 tap
11. Oil : to deep fry



Method.
1. Cut chicken into equal sized fingers.
2. Marinate with all the ingredients except for breadcrumbs.
3. Keep in refrigerator for 30 minutes.
4. Till in breadcrumbs and shape into fingers.
5. Deep fry and serve hot with garlic mustard mayo.

Kiddy special Cheese Garlic Bread

Ingredients
1. Garlic Bread : 1 loaf
2. Chopped Garlic : 1 tbap
3. Processed Cheese : 100 gms
4. Butter : 1 tap



Method
1. Slice the garlic bread and lightly roast in an oven.
2. Chop garlic fine and deep fry till golden brown.
3. Grate cheese and mix fried garlic.
4. Apply some butter on toast and spread the cheese garlic mixture
5 Bale slightly until the cheese melts.

Nore: Garlic is healthy for kids but if they don't like it you can apply plain cheese

Three Pepper Pudina Paneer

No of portions :4
Ingredients
1. Paneer : 200 gms
2 Onions : 100 gms
3. Tomatoes : 50 gms
4. Green chillies : 2/3
5 Mint : A few sprigs
6. Bell Peppers : 1 each
7. Green Capsicum : 1 no.
8. Assorted Indian Masalas : 2 tbsp
9 Cashewnuts : 1 tsp
10. Oil : 1 tbsp
11. Salt : to taste



Method
1. Cut paneer into batens. (Long finger sized)
2. Cut peppers, onions and tomatoes into fine Julianne.
3. Heat oil in a pan & saute onions till golden brown, add masalas and tomatoes and keep on sauteing until the masala leaves oil.
4. Grind half of the masala.
5. Heat oil add peppers, both the halves of the onion tomato masala and cook for 10/15 minutes.
6. Add paneer, mint and adjust seasonings.
7. Serve hot garnished with peppers.

Daarsan : Honey tossed fried noodles.

Ingredients
Spring Roll Sheets : 200gms
Till seeds : 1/2 tap
Honey : 1 tbsp
Oil : to deep fry




Method.
1 Cut spring roll sheets into ten thickness.
2 Deep fry till golden brown.
3 In a set pan roast till seeds and allow to crackle.
4 Add honey and toss the fried noodles.
5 Serve topped with a scoop of vanilla ice cream.

Note : You can replace spring roll sheets with flat noodles.

Bhindi Jaipuri

Ingredients
Lady Finger : rooms
Besan : 50 gms
Rice Flour : 50 gms
Cornflour : 25 gms
Lemon : 1
Red chilly powder : 1 tsp
Haldi Powder : 1 tsp
Dhaniya Powder :1 tap
Jeers Powder : 1 tap
Chat Masala : 1 tap
Coriander Leaves : a few sprigs
Salt : to taste
Oil : to deep fry





Method
1 Cut lady finger into fine Julian
2 Marinate with masalas and lemon juice.
3 Make a thick batter with all the flours.
4 Hear oil and deep fry till golden brown.
5 Serve hot garnished with coriander leaves.
6 Sprinkle chat masala.

Bhatti Ki Machchli

Portion size : 1

Ingredients
1 Basa Fish : 250 gms
2 Ginger Garlic paste : 1 tbsp
3 Red chilly paste : 1 tbsp
4 Mustard oil 20 ml
5 Hung curd : 50 gms
6 Garam masala powder : 1 tsp
7 Dhaniya powder : 1 tsp
8 Jeera Powder : 1 tsp
9 Kasoori Methi: 1/2 tsp
10 Black salt : to taste
11 Salt : to taste



Method
1 Cut the fish into cubes Appx 1.5" Tikka size
2 Marinate with half of ginger garlic paste and red chilly paste, salt, black salt and mustard oil. Keep asaide.
3 Mix all the other ingredients together and make a tandoori marination.
4 Marinate the fish and refrigerate for 2/3 hours.
5 Either cook in Tandoor or oven for 5/6 minutes till tender.
6 Serve hot with Mint Chutney and Kuchumber.

TAMATAR DHANIA SHORBA

No of Servings   4

Ingredients

Tomatoes : 500 gms

Coriander leaves : 25 gms

Coriander seers : 5 gms

Garlic : 20 gms

Ginger 10 gms

Kashmiri Red Chilies : 2/3 nos

Salt : To taste

Black pepper (Whole) : 5 gms

Cloves : 5 gms

Method

1   Roughly chop,all the ingredients.

2  Heat oil, add coriander seeds, black pepper, cloves chopped ginger and garlic. 

3   Add red chillies and stir well.

4  Add tomatoes and cook for 20 to 25 minutes.

5  Strain and thicken with 1 tbsp of roux.

6  Serve hot garnished with chopped coriander.

Dragon Rolls

Ingredients
Wonton Sheets : 8
Chopped ginger: 1/2 tsp
Chopped garlic: 1/2 tsp
Chopped chillies : 1/4 tsp
Chopped cabbage: 100 gms
Chopped carrots : 50 gms
Mashed paneer : 50 gms
Soya sauce: 1/4 tsp
Chilly sauce : 1/4 tsp
Vinegar : 2/3 drops
Salt / pepper : to taste



Method
1. Chop all the vegetables.
2. Heat oil, add ginger, garluc and Green chillies.
3. Add cabbage, carrots and paneer and cook well by stirring continously
4. Add sauces and seasonings and keep for cooling.
5. Stuff wonton sheets as shown in the image, roll and deep fry.
6. Serve hot along with any dip of your choice.

Fish n Chips

No of Servings : 2

Ingredients

Basa fish: 250 gms
HP Sauce : 1 tbsp
8 to 9 sauce: 1 tbsp
Tabasco sauce: 4/5 drops
Salt: to taste
White pepper powder : 1 tsp
American mustard: 1 tsp
Chpooed garlic: 1 tsp
Chopped celery : 1 tsp
Maida : 1 tbsp
Egg : 1
Rosemary : 1/2 tsp
Breadcrumbs : 100 gms
French fries
Tartar sauce



Method

1. Clean and fillet basa fish.
2. Marinate with mustard, HP, 8 to 9, Tabasco sauce, salt, pepper and chopped garlic and celery.
3. Make a batter with maida, egg and water.
4. Add fish to the batter, coat with breadcrumbs and deep fry.
5. Serve hot with French fries and tartar sauce.

Tips
1. Make sure oil is not too hot for frying.
2. You can use pomfret or rawas instead of basa, but boneless.

Veg Eclairs

No of Servings : 2

Ingredients
Potatoes : 2 large
Green Peas : 50 gms
Carrots: 50 gms
French Beans: 50 gms
Cauliflower: 50 gms
Green chillies : 1 or 2
Garlic: 7/8 cloves
Ginger : 10 gms
Turmeric : 1/2 tso
Dhaniya Jeera Powder : 1 tsp
Garam masala powder : 1 tbsp
Cheese : 200 gms
Maida 50 gms
Bread crumbs : 100 gms
Salt : to taste




Method
1. Boil and peel potatoes. Mash them in such a way that there is no lump formation.
2. Mince all the vegetables.
3. Chop green chillies, garlic and ginger fine.
4. Heat oil add chopped green chillies, ginger and garlic. Fry tilk golden brown 5. Add mjnced vegetables, masalas and mix till cooked.
6. Add the mixture to mashed potatoes and adjust seasonings.
7. Cut cherse into 4" batons. Coat with the mixture
Shape as shown in the image.
8. Make a batter of maida with a pouring consistency.
Dip the above mentioned éclairs in the batter and coat with bread crumbs.
9. Deep fry till golden brown and serve hot with a tangy tomato dip.

Phirnee fait à partir de chocolat

No of Servings : 4
Ingredients
Whole milk : 500 ml
Rice flour : 2 tbsp
Chocolate chips or slab : 50 gms
Cardamon powder : 1/2 tsp
Sugar : 2 tbsp
Chopped dry fruits : For Garnish



Method
1. Boil the milk stirring continously.
2. Reduce the flame and add rice flour to it.
3. Simmer, whisk it in one direction till the floor gets mixed properly.
4. Stir with a wooden spoon and cook until the mixture coats the back of the spoon.
5. Add chocolate, sugar and cardamom powder and stir in till it melts.
6. Serve hot or cold garnished with chopped dry fruits.

Note : You can add sugar and chocolate according to your preference.

Tips
1. You can add a pinch of salt to enhance the taste.
2. Instead of using rice flour you can grind fresh rice to a fine powder.
3. If there is a diabetic patient in your house, you can replace sugar with sugar free.

Pahadi Aloo Kebab

Ingredients
Baby potatoes: 8 / 10
Hung curd: 2 tbsp
Corriander leaves: 80 gms
Mint leaves: 25 gms
Green chillies : 2 nos
Ginger Garlic paste: 1 tsp
Mustard oil: 1 tsp
Dhaniya Jeera Powder : 1 tsp
Garam masala powder : 1 tsp
Salt : to taste
Chat masala : 1 tsp



Method
1. Boil potatoes and peel them, cool deep fry till golden brown.
2. Mix all the other ingredients and grind to a fine paste.
3. Marinate the potatoes and refrigerate overnight.
Preheat oven at 200°C and bake for 10/15 minutes.
4 Serve hot with salad and dip.

Tips
1 Make sure potatoes are not overcooked.
2 Check the potatoes every five minutes after putting in oven

SAUNFIYANI HARA BHARA KEBAB

No of Servings: 2
Ingredients
Potatoes : 2 large
Green Peas : 50 gms
Palak : 5 / 6 leaves
Corriander chopped : 1 thsp
Mint leaves chopped: 1 tsp
Green chillies chopped : 1 tsp
Dhaniya Jeera Powder : 1 tsp
Saunf powder : 1 tbsp
Salt: to taste
Chat masala : 1 tsp
Cashewnuts : 6 / 7
Oil : for deep frying
Roasted chana dal powder : 1 tbsp


Method
1. Boil potatoes, peel them, cool and grate.
2. Heat oil, add graan peas and saute until cooked.
3. Add chopped palak and cooked till it starts leaving oil. Make sure green preas and palak doesn't get discoloured.
4. Cool and grind it to a fine paste (without water). You can also mince.
5. Mix it with potatoes, add all the other ingredients to the mixture.
6. Make sure that the binding is proper.
7. Make tikkis, insert half cashewnut and deep fry.
8. Serve hot as shown in the picture.

PLUM CAKE

Ingredients,
Refined Flour : 250 gms
Powder Sugar : 250 gms
Margarine : 250 gms
Eggs : 5
Caramel :3 tbsp
Honey : 2 tsp
Vanilla Essence : 1 tsp
Ginger Powder : 1 tsp
Cardamom Powder 1 tsp
Cinnamon Powder : 1 tsp
Cloves Powder 1 tsp
Nutmeg Powder :1/2 tsp
Salt : 1 tasp
Baking Powder : 1 tsp
Sodium bi carbonate : 1/2 tsp
Cashew nuts : 50 gms
Almonds : 50 gms
Black Raisins : 100 gms
Tutty Frutty : 100 gms
Dates : 50 gms
Dark Rum : 100 ml
Port Wine 20 ml

Procedure
Please click on the following link
https://goo.gl/hr0y96

MASOOR STUFFED PRAWNS

No of portions 04

Ingredients

Name of the ingredient	Quantity
Prawns (Medium sized)	25 nos
Whole masoor	300 gms
Ginger garlic paste	2 tbsp
Green chilly paste	1 tsp
Coriander leaves	1tbsp
Garam Masala                                                            Saunf	1 tsp
Cumin seeds (jeera)	½ tsp
Coriander seeds	½ tsp
Cinnamon	2 sticks
Black cardamom	2 nos
Cloves (lavang)	½ tsp
Black pepper	½ tsp
Besan	1 tbsp
Salt	Totaste
Oil	To deep fry

Method

1.       Wash and clean the prawns. Marinade with salt, ginger garlic and green chilly paste and keep aside for half an hour.

2.       Soak the masoor overnight (at least 8 hours). Drain off the water and pass through a mixer and grind it until course (not fine)

3.       Dry roast the above mentioned garam masalas (without oil and make a fine powder.

4.       Mix besan and salt with the ground masoor and add the garam masala powder to it. Hus a very thick and course batter would be formed.

5.       Take small portion in your hand, make a well in the centre, put each prawn in the well and cover it by getting the sides on top and making sure that each prawn is well covered with the batter.

6.       Heat the oil and deep fry on a medium flame until the prawns are cooked. Remove from oil and drain off the excess oil on a tissue paper.

7.       Serve hot garnished with chopped coriander along with tomato ketchup.

Note : This recipe was shown on television (Zee Marathi) and a direct video has been attached to this blog

                                                                                    

BEETROOT PHIRNEE

No of portions 04

Ingredients

Name of the ingredient	Quantity
Milk	500ml
Beetroot (Medium sized)	1 no.
Basmati rice	2 tbsp
Mawa (Grated)	2 tbsp
Green cardamom powder	1 tsp
Sugar	3/4th cup
Cashew nuts, Pista, Almonds	4 nos each

BEETROOT PHIRNEE

Method

• .    Soak the rice for 2 hours, drain and dry, grind to a very fine powder.
• .    Grate the beetroot and mawa.
• .    Chop the dryfruits fine and make green cardamom powder.
• .    Heat the ghee in a thick bottomed pan, add the beetroot and sauté until it starts leaving oil (ghee).
• .    Add milk and bring to a boil. Reduce the flame and add the grounded rice.
• .    Stir it continuously with a whisk to ensure that no lumps are formed and cook the rice until tender.
• .    Add sugar, cardamom powder, mawa and half of the dry fruits and mix for two more minutes.
• .    Serve hot or cold garnished with chopped dry fruits.

Note : This recipe was shown on television (Zee Marathi) and a direct video has been attached to this blog

SAMOSA -E- Ajab Gajab

No of Servings : 4


Ingredients

Dough
Maida : 250 gms
Ajwain : 1/2 tsp
Desi Ghee : 2 tbsp
Salt : To taste

Filling
Potatoes : 2 large
Green peas : 25 gms
Chopped ginger : 1 tsp
Chopped garlic : 1 tsp
Dhaniya jeera powder : 1 tsp
Garam masala powder : 1 tsp
Red chilly powder : 1 tsp
Salt : to taste
Oil : For tadka and Deep frying

Method

Dough

• Sieve maida and add salt and ajwain to it
• Melt the ghee and add to the maida.
• Rub it well with your fingertips until you form a bread crumb like texture.
• Add water and knead well to form a hard dough. Make sure that it is not so hard not so soft.
• Keep for resting for at least 10-15 minutes.

Filling

• Boil peel and mash the potatoes. Make sure that you don't make a complete paste.
• Boil the green peas
• Heat oil, add chopped ginger and garlic and saute till the raw flavour is gone.
• Add potatoes and green peas and mix well.
• Add the masalas and cook for 2-3 minutes.
• Adjust salt and keep for cooling.

Samosa

• Make portions from the dough aa well as the mixture.
• Roll it thin. Stuff the filling and make desired shapes as shown in the image above.
• Deep fry till golden brown.
• Serve hot with mint and tamarind chutney. (Refer to Mint Bhet for Recipe of Chutneys)

Tips

• Kneading the dough with ice cold water will give you the desired texture.
• Make sure you cook the green peas before you mix.
• Fry the Samosas in very slow oil because there are chances of the final product getting burnt from top and remaining raw from inside.

Note : This recipe has been Exclusively designed by Chef Tanay. This image is original.

MINT BHEL

No of Servings : 4
Ingredients
Bhel
Puffed Rice : 200 gms
Sev : 30 gms
Onion : 1 Large
Tomato : 1 Large
Potato 1 Large
Mint Chutney : 1 to 2 tbsp
Tamarind Chutney : 3 to 4 tbsp
Chat Masala : 1 tsp
Salt : To taste

Green Chutney
Mint Leaves : 1/2 unch
Green Chillies : 2 to 3

Tamarind Chutney
Tamarind : 2 tbsp
Jaggery : 25 gms
Jeera Powder (Roasted) : 1 tsp
Salt / Black Salt : To taste

Method
Bhel

• Boil the potato and cut into small cubes. Chop onion and tomato fine.
• Dry roast the puffed rice (If it is not crispy) and cool it.
• Mix all the above mentioned ingredients together and make bhel.
• Serve garnished with sev.

Mint Chutney

• Clean the mint leaves and green chillies.
• Grind to a chutney by adding water only if required.
• Adjust seasoning.                  

Tamarind Chutney

• Boil Tamarind in about 200 ml water and reduce to half
• Strain the water and squeeze the tamarind till it becomes dry.
• Add other ingredients and add jaggery.
• Adjust seasoning.

Tips

• You can add peanuts and roasted Bengal gram as well
• Green chutney can be modified by adding ginger and garlic.
• Tamarind Chutney can be modified by adding Red chilly powder and dates.
• Make sure that the Tamarind Chutney is this in consistency and Green Chutney is thick.

Note : This recipe has been designed exclusively by Chef Tanay. Coriander has not been included to the recipe as it is a Mint Bhel. 




By Chef Tanay Goregaokar
Facebook www.facebook.com/cheftanay
                 www.facebook.com/tanmummumbai

BUTTERFLY MUFFINS

A simple way of making your friends happy.

Just remove a layer of your muffin, decorate it with Whipped or Butter Cream, Ganache & 

serve it this way.

By Chef Tanay Goregaokar
Facebook www.facebook.com/cheftanay
                 www.facebook.com/tanmummumbai