Recipe of Sabudana vada Ingredient Name Unit Quantity boiled potatoes number 2 coriander leaves cup 1/2 cumin

seeds tsp 2 Ginger oz 1 green chilies number 4-5 lemon juice tsp 1 oil or ghee cup 3-4 peanut powder cup 1/2 raw grated potato number 1 sago (sabudana) cup 2 Salt to taste Sugar tsp 2-3 Directions | How to make Sabudana Vada 1. Soak sago in water. Drain off all the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water). 2. Mash the boiled potatoes. 3. Make a paste of ginger and chilies in a grinder. 4. Now combine the sago, ginger-chilies paste, grated and mashed potatoes, coriander leaves, peanut powder, cumin seeds, suger, lemon juice. Mix it properly using a little bit of water. 6. Make small balls of the mixture and flatten them. 7. Heat some oil or ghee in a pan. 8. Deep fry these vadas till golden brown and crispy. Recipe Tips Grated raw potato makes the vadas crisp.

Vegetable Cutlet
4.0 Stars based on 58 Reviews Author : Admin Published On : Nov 13, 2007 Preparation Time: 7 min Recipe Type : Appetizers Cooking Time : 25 min Standing Time : 5-8 mins Yield : 4 (4 servings) Ingredient : Mix Vegetable Description : vegetable mashed and made into dumpling and fried Recipe of Vegetable Cutlet Ingredient Name all purpose flour all vegetables ( boiled) bread crums cashwnuts coriander leaves cumin seeds ginger garlic paste lemon Oil potato red chilli powder salt turmuric

Unit tbsp cup tbsp piece cup tsp tsp number grams tsp

Quantity 2 1 2 6-7 1 1/2 1 1 to fry 500 1 as per taste pinch

pinch Directions | How to make Vegetable Cutlet

Boil potatos remove the skin and grate the potatos into a bowl. Take a pan add oil, cumin seeds saute and add cashwnuts,turmuric,ginger garlic paste,mix well now add coirader chopped,coriader powder,chill powder cook in a very slow flame keep mixing, now add all boiled vegetables and cook till it becomes dry. Take a mashed potato bowl add this mixture to it, lime jucie mix well and make a small dumplings you can make it into any of shape. Take maida mix in water make a paste or you can use egg so that you can dip the cut let

into it and then dip in bread crum. Now heat oil for fry deep fry the cutlets till it becomes golden brown colour.

Samosa
4.0 Stars based on 144 Reviews Author : Admin Published On : Sep 27, 2007 Preparation Time: 7 min Recipe Type : Appetizers Cooking Time : 25 min Standing Time : 5-8 mins Yield : 4 (4 servings) Ingredient : Flour Description : Samosa Recipe made easy, learn how to make Samosa Recipes at home.

Recipe of Samosa

Ingredient Name Garam masala Lemon juice Onion finely chopped Warm oil Coriander finely chopped Garlic crushed Ginger crushed Green chillies crushed oil Plain flour (maida) Potatoes (boiled, peeled, mashed Red chilli powder Salt Turmeric powder Water Directions | How to make Samosa 1. 2. 3. 4. 5. 1. 2. 3. 4. 5. 1. 2. 3. 4. 5. 6. 7.

Unit tsp tsp cup tbsp tbsp tsp tsp number to fry cup large tsp to taste tsp 0

Quantity 1/2 1/2 1/2 2 1 1/2 1/2 2-3 1 2 1 1/2

Make well in the flour. Add oil, salt and little water. Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on work surface and knead again. Re-cover. Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds. Stir fry for a minute, add onion, saute till light brown. Add coriander, lemon, turmeric, salt, red chilli, garam masala. Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside. Make a thin 5" diam. round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on rack or kitchen paper.

8. Serve hot with green and tamarind chutneys (refer chutneys),

Bread Uthappam
4.0 Stars based on 245 Reviews Author : shanthi... Published On : Apr 1, 2010 Preparation Time: 10min Recipe Type : Appetizers Cooking Time : 5 min Standing Time : 5 Yield : 4 (4 servings) Ingredient : Bread Description : Easy to cook uthappam using bread and other simple ingredients Recipe of Bread Uthappam Ingredient Name Bread Finely chopped Onion Grated Capsicum Grated Carrot Green chilli hing oil/butter salt sooji/rava yogurt

Unit

Quantity 4 1/4 1/4 1/4 2 1 1/2 1/2

number cup cup cup number pinch to fry to taste cup cup Directions | How to make Bread Uthappam

Mix the yogurt and sooji well. Then add all the other ingredients in it. Pour some oil or butter in a tava and keep ready. Spread the batter on one side of the bread and put it on the heated tava (The batter side should be below). After 2-3 mins turn the bread and if

needed as some butter again and leave for another couple of mins. Serve hot with coriander chutney.

Coriander chutney recipe

4.0 Stars based on 438 Reviews Author : sreya85... Published On : Sep 17, 2007 Preparation Time: 7 min Recipe Type : Dipping/Pickles Cooking Time : 25 min Standing Time : 5-8 mins Yield : 4 (4 servings) Ingredient : Tamrind Description : Coriander Chutney Recipe Recipe made easy, learn how to make Coriander chutney recipe Recipes at home. Recipe of Coriander chutney recipe Ingredient Name

Unit

Quantity 1/4 3 1 10-12 1

Asafoetida tsp Coconut cup Coriander leaves bunch Green chillies number Lemon or Tamarind number Salt to taste Directions | How to make Coriander Chutney Recipe

1. Clean the coriander leaves and chop them and keep it aside. 2. In a blender grind these coriander leaves, coconut, chillies, asafoetida and salt with limited amount of water so that the paste remains in the thick consistency. 3. Check the taste of chutney and add chillies and salt as you want. 4. Sqeeze lemon juice in the chutney and refrigerate it.

Chilla (Savoury Pancakes)

Ingredients: Semolina (Rava/Sooji) 1 cup Chickpea Flour (Besan) cup Salt to taste Turmeric (Haldi) tsp Onions 1 small, finely chopped Cilantro 5-6 sprigs, finely chopped Green Chili 1 or to taste, finely chopped (optional) Water 2 cups, warm Oil to cook Method: 1. Add Water to the Semolina, Chickpea Flour, Salt, and Turmeric. 2. Mix until all lumps are gone and let it soak for about hour. 3. Add the Onions, Cilantro and Green Chilis and mix again. 4. Heat a flat Griddle (preferably non-stick) on Medium to High heat. 5. Drizzle a few drops of oil on the griddle. 6. With a flat-bottomed ladle (karchi), take some of the mixture and pour it onto the griddle. With the bottom of the ladle spread the mixture out in a circular motion. For appetizers, 3 to 4 rounds are easy to pick up and eat. 7. Let it cook for a few minutes, drizzle a few drops of oil on top and flip them over. Cook for another couple of minutes. 8. Serve hot with chutney or ketchup. 9. Makes approximately 20, 4 pudas. Tips: 1. If you are not making pudas for appetizers, make them bigger (6 to 7). 2. If you are going to make it ahead of time for a party, heat in the oven on broil just for a couple of minutes. 3. To make it healthier, use a spray cooking oil (Pam).

BREAD PIZZA RECIPE Bread Pizza is a very popular recipe. Learn how to make/prepare Bread Pizza by following this easy recipe. Bread Pizza Recipe

Difficulty Rating Recipe Type

Easy 8.9 / 10 ( 90 votes) Veg.

HARA BHARA KABAB RECIPE Hara Bhara Kebab is a delicious appetizer. Learn how to make/prepare Hara Bhara Kebab by following this easy recipe. Hara Bhara Kabab Recipe Preparation Time Cooking Time Difficulty Recipe Type Serves

20 Minutes 15 Minutes Average Veg. Serves 3

PANEER ROLL RECIPE Paneer Roll is a very popular recipe. Learn how to make/prepare Paneer Roll by following this easy recipe. Paneer Roll Recipe Preparation Time Cooking Time Difficulty Recipe Type

15 Minutes 20 Minutes Easy Veg.

Masala Vada
Masala Vada is made with mixed lentils, and is a wholesome and very popular vegetarian snack. This is one of those healthy recipes for everyday food from South India that's rich in protein. This vada also makes perfect party food. Servings:4 Cooking Time: 30 minutes (excluding the soaking time for dal)

Ingredients

1/4 cup urad dal (black gram) 1 1/2 cups chana dal (split bengal gram) 1 cup toor dal (red gram) 2 medium onions, finely chopped 5-6 green chillies, finely chopped 3-4 tbsp cilantro (coriander leaves), chopped 6-7 curry leaves, chopped 1 tsp fennel seeds Oil for deep frying Salt to taste

Preparation
1. Soak the dals for 3 hours. Drain the water and in a blender, grind the dals together into a thick, coarse batter, adding only a little water. The batter should not be watery. 2. Add the chopped onions, chillies, cilantro, and curry leaves to the batter. 3. Add salt to taste. 4. Heat oil in a deep frying pan. When the oil is hot, take a small ball of the batter in your palm, flatten it a bit, and make a hole in the center, as in a doughnut. Drop it into the pan. Repeat with the remaining batter, reduce the heat to medium, and fry the vadas until golden brown. 5. Serve the masala vadas with mint and tamarind dips, or ketchup.

Cooking Tips
Salt makes the batter watery, making it difficult to make the balls for the vadas. So add salt to half the batter first, and when you've used all of it, add salt to the remaining batter. For grinding lentils and grains, use a high-powered blender that can grind these to a smooth consistency without getting overheated quickly.

Poha-Bread Vada
Poha-bread vada is a perfect afternoon snack when you need a quick boost of energy. This crispy treat is sure to delight kids and adults. Servings: 6 (16-18 vadas) Cooking Time: 40 minutes

Ingredients

2 cups poha (pressed rice, rice flakes) 3 slices bread, ground into bread crumbs 2 tbsp coarsely ground peanuts 3-4 green chillies, finely chopped 1/2 tsp red chilli powder 1 tsp lime juice 1/2 tsp sugar (optional) 4-5 tbsp coriander (cilantro) leaves, finely chopped Salt to taste Vegetable oil for deep frying

Preparation
1. Soak poha for 5 minutes in water and then drain the water. 2. Add the bread crumbs and all the other ingredients and mix to form a firm dough. Add a little water if required. 3. Take a small ball of the mixture and make a pattie or vada, pressing the mixture firmly, so it doesn't break apart in the oil when frying. 4. Heat vegetable oil in a deep-frying pan, and fry the vadas till golden brown and crisp. 5. Serve the poha-bread vadas hot, with ketchup or ginger chutney.

Corn Fritters
These corn fritters are real easy to make and make a crunchy tea-time snack and a great after-school snack for kids. Despite being fried, these fritters are a healthy snack food, because not only does corn contain fiber, it also has significant amounts of folate, thiamin (vitamin B1), phosphorus and other vitamins and minerals which contribute to heart health. Servings: 3-4 Cooking Time: 15-20 minutes

Ingredients

2 1/2 cups corn kernels, scraped off from the cob 1 1/2 cups onion, finely chopped 3-4 green chillies, finely chopped

4-5 curry leaves or 1 tbsp cilantro, finely chopped Turmeric powder, a pinch 4 tbsp all-purpose flour (maida) 3 tsp corn starch powder 2 tsp bread crumbs or semolina (rava) Salt to taste Vegetable oil for deep-frying

Preparation
1. In a mixing bowl, combine all the ingredients with just enough water to hold them together. 2. Heat oil in a frying pan. To check if the oil is hot enough, drop a little of the corn batter into the oil; if it rises to the top immediately, the oil is ready. 3. Using two tablespoons, pick up a little of the fritter batter in one, and gently slide it into the oil with the other spoon. Repeat with the remaining batter until there are enough fritters for the oil and fry until golden brown. Drain any excess oil on a paper towel. Repeat with remaining batter. 4. Serve the corn fritters hot with hot masala chai (tea), coffee or other beverage of your choice.

Cheesy Grilled Bread

Cheesy Grilled Bread makes a wonderful, healthy snack, especially for kids. This vegetarian recipe is easy and doesn't take much time to put together. The cilantro and cheese add a delicious flavor to this grilled bread. Use whole-wheat or whole-grain bread to make it more nutritious. Servings: 2 (makes 8 squares) Cooking Time: 20 minutes

Ingredients

4 slices bread (white or whole-wheat/multigrain) 1 cup onions, finely chopped 3/4 cup, cheese (paneer or parmesan), grated 2 green chillies, finely chopped 1 tbsp cilantro (coriander leaves), finely chopped Black pepper powder to taste 2-3 tsp vegetable oil (if using a skillet, less if using an electric grill) Salt to taste

Preparation
1. In a bowl, mix together the onions, chillies, grated cheese, cilantro, milk, salt and pepper. 2. Place 3-4 tsp of this spread on 2 slices of bread. Cover each with the remaining slices and brush the tops with oil. 3. Grill the bread on a skillet/tava with or on an electric grill until golden and crisp. 4. Cut the bread into 4 squares. 5. Serve the cheesy grilled bread immediately. Cooking Tip You can remove the crust if you like.

Mint Coriander Chutney

Mint Coriander Chutney is a delicious dip that goes with many Indian appetizers and snacks, such as samosa and pakoda. This is an easy recipe with cilantro and mint. Servings: 4 Cooking Time: 5 minutes

Ingredients

1/2 cup coriander leaves (cilantro), chopped 1/4 cup mint (pudina) leaves, chopped 2-3 green chillies, chopped 1/4 tsp ginger, chopped 1/4 tsp red chilli powder Salt to taste Sugar, a pinch 1 tsp lime juice

Preparation
1. Grind all the ingredients together in a blender with some water to a thick, smooth consistency. 2. Serve the mint-coriander chutney with samosa, onion pakoda or any other appetizer or snack. Store the leftover chutney in the refrigerator, and it will retain its taste and flavor for 3-4 days.

Corn and Pomegranate Chaat A fresh chaat for summers. Corn, anaar, orange, capsicum with a hint of mint and tamarind. Ingredients 1/2 cup boiled corn 1/2 orange 1/2 pomegranate Mint, a small bunch chopped 1 capsicum, halved 3 Tbsp tamarind extract Salt to taste 3 tsp Indian mustard sauce 1 tsp chaat masala Boondies, a small cup Coriander, a small bunch chopped 1/2 tsp cumin powder 1/2 lime

Method
In a bowl, add boiled corn, orange, pomegranate, chopped mint and chopped capsicum. mix them well together.

Add tamarind extract, salt, indian mustard sauce, chaat masala, few boondies, chopped coriander leaves, cumin, chili powder and lime. Mix them all well together and your corn and pomegranate chaat is ready to eat.

BESAN KA CHEELA RECIPE Besan ka Cheela is a tasty and crispy recipe from the Rajasthani cuisine. Learn how to make/prepare Besan ka Cheela by following this easy recipe. Besan ka Cheela Recipe Preparation Time Cooking Time Difficulty Rating Recipe Type Serves 4

10 Minutes 5 Minutes Easy 10.0 / 10 ( 1 votes) Veg.