Appetizers

Description:vegetable cutlet

Cuisine: North Indian

Serving: 6 Adults

Ingredients:

Boiled potatoes 2 no’s(grated)
Chopped coriander 1 cup
Turmeric 1/2tsp
Ginger garlic paste 1tbs
Cumin seeds 1tsp
Red chili pwd 1/2tsp
Broken cashew nuts ¼ cup
Coriander pwd 1/2tsp
Salt required
bread crumps 1 cup
egg(beaten) 2no’s
Lime ½ tsp
Chopped boiled vegetables 1cup

Procedure:
Squeeze out the moisture from the vegetables using a cloth.
Take a pan add 1 tsp of oil, cumin seeds, mustard seeds, gingergarlic paste, fried cashew, turmeric
Fry a little, add chopped coriander, coriander pwd and chili pwd
Let the mixture cook on low flame till dry.
Add the cooked vegetable mixture and add salt to it.
Let all the moisture dry up.
Now add this to the grated potato.
Add a little lime juice.
Now take the mixture and make into the desired shape as cutlets.
Give a egg wash and roll it into the breadcrumbs.
Fry in oil into golden brown cutlets and serve with sauce.
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Description: Samosa
Cuisine: Indian

Serving: 6 Adults
Ingredients:
1. All purpose flour 3 cup
2. Salt ½ tsp
3. Ajwain (carom seeds) ¼ tsp
4. Oil 3tbs
5. Boiled potato (1/4 inch cubed) 2 cups
6. Turmeric ¼ tsp
7. Coriander leaves ¼ cup
8. Green chilies 2 no’s
9. Cumin pwd ½ tsp
10. Coriander pwd ½ tsp
11. Salt as required
12. Chat masala ¼ tsp
13. Lime juice ½ tsp
14. Ginger garlic paste 1 tsp
15. Cumin seeds. 1 tsp


Procedure
1. Take Maida and add salt, carom seeds and oil.
2. Coat the flour with oil blend it evenly.
3. Add little water and knead the flour, it should be stiff dough.
4. Let it rest for about 20 mnts.
5. Take a pan, put 2 tsp of oil, when hot add cumin seeds and ginger garlic paste.
6. Then add green chilies fry a little then add coriander, chili pwd with a little water (1tsp) and coriander leaves.
7. Next add the potatoes, chat pwd and salt to this mixture.
8. Simmer the flame till the mixture is dry put off the flame.
9. Take lemon sized dough which is kept to rest.
10. Roll it into an oval shape cut it into 2 halves.
11. Take one half and coat the edges with water with the help of your finger.
12. Take one side of the roll and make a nice cone overlapping
13. Make a triangle and overlap the other side.
14. Fill some potato mixture and stick the sides.
Samosa’s are ready to eat.

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Description: corm (Chena) Fingers
Cuisine: Indian
Serving: 5 Adults
Ingredients:
Corm 500gms
Potato 1no’s
Onion (big) 1no’s
Corn flour 2tbs
Coriander leaves (chopped) ¼ cup
Ginger garlic paste 1tsp
All purpose flour 1 tsp
Oil for frying
Salt 1 n ½ tsp
Green chilies 3no’s
Pepper pwd ¼ tsp

Procedure:

1. Steam the corm and potato and mash properly.
2. Take a nonstick pan and add some oil 1tsp.
3. Add chopped onions and sauté till pink.
4. Add ginger garlic paste and sauté till brown.
5. Now mix green chilies salt and pepper powder and turmeric powder.
6. Sauté for few mints.
7. To this mixture add the corm and potato mash.
8. Add all purpose flour to it.
9. Make fingers out of the mixture and roll it in conflour.
10. Heat oil in a pan and fry the corm fingers.
Serve with sauce or green chutney. (See for green chutney)

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Yam Patties
Description: Yam Patties
Cuisine: Indian
Serving: 5 Adults
Ingredients:
Yam ¼ kg
Onions (chopped) 1no’s
Green chili 2no’s
Coriander leaves ¼ cup
Ginger garlic paste 1tsp
Garam masala ½ tsp
Paneer (crushed) 50gms
Pepper pwd 1/2tsp
Salt to taste
Turmeric pwd ½ tsp
Semolina 2tbsp (for coating)
All purpose flour 2tbsp (for coating)

Procedure:
1. Steam the yam mash and mix pepper and salt and keep aside.
2. In another bowl take the rest of the ingredients and mix well.
3. This would be your filling mixture.
4. Take the yam mixture and make into small balls.
5. Now flatten the balls and keep the filling mixture concerning the yam ball you have taken.
6. Now cover all the sides to make a ball and then flatten into a small Pattie or tikki.
7. Coat the patties with the mixture of all-purpose flour and semolina.
8. Take oil in a pan and fry the yam patties.
Serve with green chutney.
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Fenugreek leaves Pakodis
Description: Methi pakoras
Cuisine: Indian
Serving: 5 Adults
Ingredients:
Fenugreek 2 cups
Onion (sliced) 1cup
Besan (chick pea pwd) ½ cup
Turmeric pwd ½ tsp
Red chili pwd 1 ½ tsp
Salt to taste
Coriander leaves ¼ cup
Oil to fry

Procedure:
1. Clean the fenugreek leaves.
2. Take a bowl and mix all the above ingredients.
3. Add 2 tsp of oil to the mixture along with little water just enough to drop the pakodis.
4. Heat oil in a frying pan; fry the pakodis by dropping small amounts.
5. Fry till crisp and pinkish golden brown.
6. Do not allow the pakodi’s to fry deep golden brown cause it changes colour after removing and may taste bitter.
Fenugreek leaves is good for health especially people who have Bp.

-------------------------------------------------------------------------------------------------Vegetable finger
Description: vegetable finger
Cuisine: Indian
Serving: 5 Adults
Ingredients:
Potato (mashed) 2 no’s
Green peas (boiled and chopped) ½ cup
Carrot (grated) ¼ cup
French beans (boiled and chopped) ¼ cup
Cheese (grated) 2tbsp
Oil for frying
Salt to taste
Chili pwd ¼ tsp
Bread crumps ¼ cup for coating
Procedure:
1. Take a bowl and mix all the above ingredients.
2. Now with the mixture make in the form of fingers.
3. Roll it in all purpose flour or bread crumps.
4. Heat oil in a frying pan; fry the fingers.
5. Fry till crisp and golden brown.
Serve with tomato sauce.

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Potato Bajiya
Description: Potato fry
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients:
For stuffing:
Potato (medium sized) 5no’s
Paneer (crushed) 1/2cup
Cheese (grated) 1/2cup
Onion (Chopped) 1no’s
Coriander (chopped) 1tbsp
Mint (chopped) 1tbsp
Garlic (crushed) 1tsp
Salt to taste
For frying
Channa dhal 1/4cup (soaked)
Urad dhal 1/4cup (soaked)
Rice flour 1tbsp
Chili sauce 1tbsp
Salt to taste
Coriander leaves 1tsp
Mint leaves 1tsp
Asafetida 1/4tsp
Soya sauce 1/4tsp
Procedure:
1. Parboils the potatoes and scoop the inner portion with the help of a scooper by making a incision on the potato.
2. Mix all the ingredients for stuffing in a bowl.
3. If the paneer is of much moisture add 1tsp of corn flour.
4. Stuff the scooped potatoes with the ingredients.
5. Now in another bowl add the frying ingredients.
6. Make a paste of the soaked dhals and add to the frying ingredients.
7. Mix well and make a thick batter.
8. Dip the potato in the batter and deep fry in oil.
9. Remove when it is crispy.
Cut into two halves and serve with tomato sauce.